Baked French Toast Casserole

"This yummy casserole is great for saying �Good morning� to company at breakfast."

Make 6-8 servings.

Ingredients :

• dash salt 
• 1/2 teaspoon ground nutmeg 
• 1/2 teaspoon ground cinnamon 
• 1 tablespoon vanilla extract 
• 2 tablespoon sugar 
• 1 cup milk 
• 8 large eggs 
• 2 cup half-and-half 
• Butter, for pan 
• 1 loaf French bread (13 to 16 ounces) 
• Praline Topping, recipe follows 
• Raspberry Syrup, recipe follows

Praline Topping: 

• 1/2 pound (2 sticks) butter 
• 1 cup packed light brown sugar 
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2-teaspoon ground nutmeg

Raspberry Syrup: 

• 1 cup raspberry preserves 
• 3 tablespoons water 
• 2 tablespoons raspberry liqueur (recommended: Framboise)

Directions :

1. Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9x13 casserole dish in 2 rows, overlapping the slices.
2. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
3. The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:

1. Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:

1. Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Ham and Cheese Breakfast Casserole

I've made a lot of breakfast casseroles, but this is the first one to be layered in such a distinct way. Usually I jumble the bread, meat, and cheese all up together. This one is baked in layers, like a strata, with the bread on the bottom, then the pancetta, cheese, and herbs. This makes for a beautiful presentation and a very tasty dish; I liked how the layers looked as they were spooned out.

A couple notes: While the make-ahead aspect of this dish is very convenient, you don't have to make it ahead. You can also throw it together and bake it immediately.

Make-Ahead Brunch Recipe: "Ham & Cheese" Breakfast Casserole

Serves 4 to 6

Ingredients:

• 4 cups (loosely packed) day-old challah or other egg-enriched bread, cut into 3/4-inch cubes
• 2 tablespoons olive oil, divided
• 1 medium onion, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 pound pancetta (thickly sliced), diced
• 6 eggs
• 1 1/2 cups whole milk
• 1/2 teaspoon dry mustard
• 1/4 teaspoon freshly grated nutmeg
• 2 teaspoons fresh thyme leaves
• Salt and freshly ground black pepper
• 1 cup grated Gruy�re cheese, from about 4 ounces

Instructions:

Grease an 8-inch square baking dish (or another 1 1/2 quart to 2-quart baking dish) and spread the cubed challah in the bottom.

Heat 1 tablespoon of the olive oil in a skillet over medium to low heat. Add the onions, salt, and sugar. Saut� until they are lightly caramelized (a medium golden brown color), about 15 minutes.

Meanwhile, in another heavy skillet, heat the other tablespoon of olive oil over medium heat and saut� the pancetta until the fat is almost all rendered and it begins to get crisp, about 8 to 10 minutes. Set on a paper towel to drain.

Whisk together the eggs, milk, dry mustard, nutmeg, and thyme. Season with about 1/4 teaspoon of salt and a generous quantity of black pepper.

Spread the pancetta over the bread cubes, then layer the onions on top. Sprinkle grated Gruy�re on next, and then pour the egg mixture over the entire thing.

Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight.

In the morning, preheat the oven to 350�F and take the casserole out of the fridge while the oven is preheating. Bake, uncovered, for 35 to 50 minutes, or until the edges are bubbling and the top begins to brown. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean the bread custard is baked through. (Cover with foil near the end of cooking if the top is already browned.)

Serve with a green salad, some asparagus, or just a tall Bloody Mary

Creamy Chicken and Rice Casserole

Be warned: This stuff is addictive. Comfort food at its best!

Creamy Chicken and Rice Casserole

Serves: 4

Ingredients:

• 1 box Chicken-flavor Rice-A-Roni (6 Ounce Box)
• 1 can Cream Of Mushroom Soup (10 Ounce Can)
• 1 container Sour Cream, Low-fat (8 Ounce Size)
• 1 whole Rotisserie Chicken
• 1 container Durkee French-fried Onions (6 Ounce Can)

Instructions:

Preheat oven to 350 F. Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken (I always use a rotisserie chicken, but you could use leftover chicken or some cooked and shredded breasts, whatever), removing meat from bones.

When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed baking dish (I use a 9-by-13-inch pan, but you can use what you like for how thick you want it to be) and bake, uncovered, at 350 F for 40 minutes.

Remove from oven, cover with the french-friend onions and bake for 5 more minutes. Remove from oven and try not to eat the whole thing. Yum!

Ruth's Chris Sweet Potato Casserole

I love Ruth's Chris version and this one is just as good. It is more a dessert than a side dish, but its so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit!

Ruth's Chris Sweet Potato Casserole

Servings: 6-8

Instructions:

CRUST:

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans preferred)
• 1/2 cup butter (melted)

SWEET POTATO MIXTURE

• 3 cups mashed sweet potatoes (can use canned to save time, just drain)
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs (well beaten)
• 1/4 cup butter, melted (1/2 cup)

Instructions:

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
2. Preheat oven to 350 degrees.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
4. Pour mixture into buttered baking dish.
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Yellow Squash Casserole

I did a makeover on the original recipe to make this more Weight Watchers friendly. The Weight Watchers point value on this recipe is now 4 Points per serving!! That is down from 7 Points per serving!

Yellow Squash Casserole

Ingredients:

• 4 cup(s) (sliced) yellow summer squash, sliced   
• 1 medium uncooked onion(s), chopped   
• 1 cup(s) fat free shredded Cheddar cheese   
• 2 item(s) egg(s)   
• 3/4 cup(s) fat free skim milk   
• 1 pinch table salt, to taste   
• 1 pinch black pepper, to taste   
• 35 crackers Ritz Crackers, Reduced Fat   
• 8 Tbsp Smart Balance Light Buttery Spread, Melted   

Instructions:

Preheat oven to 400 degrees F. Lightly steam squash and onion in steamer basket* for about 5 minutes. Drain and set aside. In medium bowl, combine cracker crumbs and cheese. In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture. In a small bowl, whisk together egg and milk, then add to squash mixture. Melt 1/2 cup of margarine. Add half the melted margarine to the squash mixture. Season with salt and pepper. Spread squash mixture into 9 x 13 baking dish. Top with remaining crackers and pour remaining margarine over dish. Bake at 400 degrees F for 25 minutes until lightly brown

Cracker Barrel's Hashbrowns Casserole - Copycat

I don't know if this is Cracker Barrel's actual hash browns casserole recipe, but it is close. This recipe can feed a large crowd and is good for a brunch.

Cracker Barrel's Hashbrowns Casserole - Copycat

Servings: 10-12

Ingredients:

• 2 lbs frozen hash browns
• 1/2 cup margarine or 1/2 cup butter, melted
• 1 (10 1/4 ounce) can cream of chicken soup
• 1 pint sour cream
• 1/2 cup onion, peeled and chopped
• 2 cups cheddar cheese, grated
• 1 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Preheat oven to 350�F and spray an 11 x 14 baking dish with cooking spray.
2. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Hash Brown and Egg Casserole

This is my family's recipe that has been handed down through the years. We've always used the maple flavored pork sausage but any kind is good. This casserole is a nice and cozy breakfast or brunch meal that everyone will enjoy. It's got the perfect taste with lots of cheese. Yum! Be sure to use a baking dish that is deep enough to cover with aluminum foil

Hash Brown and Egg Casserole

makes 1 - 8x8 inch casserole

Ingredients:

• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1 pound pork sausage
• 1 small onion, diced
• 5 eggs
• 1/2 cup milk
• 1/2 teaspoon onion powder
• 1/8 teaspoon garlic powder
• salt and ground black pepper to taste
• 12 ounces shredded Cheddar cheese

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.

Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.

Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Chicken Enchilada Casserole

This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe.

Chicken Enchilada Casserole

Servings: 6-8

Ingredients:

• 3 -4 chicken breasts (or 6 Halves)
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of chicken soup
• 1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
• 1 (10 ounce) package cheddar cheese, grated
• 1 small onion, diced
• oregano
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 12 corn tortillas
• 16 ounces sour cream

Instructions:

1. Place Chicken in large saucepan and cover with water.
2. Sprinkle in a handful of oregano,add garlic powder and salt.
3. Boil about 20 minutes and shred from bones.
4. Save broth.
5. Mix soups, sour cream & chiles in large pan.
6. Add only enough broth to slightly thin.
7. Re-season as needed.
8. Simmer on low 15 minutes.
9. Add chicken and diced onion.
10. In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
11. Repeat- Tortillas, sauce and cheese.
12. Bake in 350 degree oven for 20 minutes.