Category Archives: Casseroles

Eggs Benedict Casserole

Eggs Benedict Casserole
Eggs Benedict Casserole

 

 

 

 

 

 

Eggs Benedict Casserole

The other day I was strolling through Pinterest looking at large gathering brunch ideas and came across a number of “pins” about eggs Benedict casserole.  The recipe was basically the same in all of them and it was designed to serve10-12 people.

The idea intrigued me, but what if you’re not having a group over?  So I reworked the recipe to a more manageable portion to serve 4.

The recipe is really simple and easy, but does take time as you need to allow it to sit for 4-12 hours so the muffins soak up some of the egg.  To make it even easier you can use my “quick” blender Hollandaise sauce which we will post below.

Ingredients for Eggs Benedict Casserole

  1. 3 English muffins split and cut into ½” cubes
  2. 4 large whole eggs
  3. 6 oz Canadian bacon cut into ¼-½” pieces
  4. 1 cup whole milk or ½&½
  5. ½ tsp onion powder
  6. ½ tsp vanilla
  7. ½ tsp nutmeg
  8. ½ tsp salt & pepper
  9. Vegetable oil spray or 2 Tbs soften butter

Ingredients for Easy Blender Hollandaise Sauce

  1. 2 sticks unsalted butter melted and warm
  2. 3 egg yolks
  3. ½ tsp salt & pepper each
  4. juice of ½ a lemon = 1-2 Tbs appox.
  5. 2-3 dashes Tabasco sauce
  6. pinch of paprika

Directions for Eggs Benedict Casserole

Spray or butter a 3 cup (appox) Au gratin dish.

Split and cut up the english muffins and cut into small cubes.

Dice the Canadian bacon.

In a bowl place the eggs, milk,onion powder, vanilla ,nutmeg, salt and pepper.  Whisk well to combine all the ingredients.

Sprinkle about ¼ of the bacon on the bottom of the dish, Then place ½ the English muffin in the dish and top with ½  the remaining Canadian bacon.  Layer in the rest of the English muffin and top with the remaining bacon.  Now pour the egg mixture over all and press lightly to insure all the muffin is in the batter.

Cover with foil and refrigerate for at least 4 hours up  to overnight.

When ready to bake, place into a preheated 375º oven and bake in the center of the oven, covered for about 30 minutes.  Then remove the foil and bake for another 10- 15 minutes until the top bacon is cooked and the muffin is browning slightly.

While the casserole is baking begin to prepare the Hollandaise. 

 

Directions for Blender Hollandaise

Melt two sticks of butter and keep warm (not hot).

Into a blender place the egg yolks the lemon juice, salt, pepper, Tabasco and paprika and blend for a few seconds to combine all.

When the casserole is just about done, turn the blender on high and slowly add the warm butter until you have a thick pale yellow sauce.  Pour sauce into a gravy boat and serve on the side.

Eggs Benedict Casserole with Hollandaise Sauce
Eggs Benedict Casserole with Hollandaise Sauce

 

 

 

 

 

 

Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 24-Ounce Oval Au Gratin Dish, Cherry
Hamilton Beach 58148A Power Elite Multi-Function Blender

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Slightly eggy, interesting bread and of course Canadian bacon, how can you possibly go wrong, EH!

 

Eggs Benedict Casserole

Eggs Benedict Casserole

Ingredients

  1. Ingredients for Eggs Benedict Casserole
  2. 3 English muffins split and cut into ½" cubes
  3. 4 large whole eggs
  4. 6 oz Canadian bacon cut into ¼-½" pieces
  5. 1 cup whole milk or ½&½
  6. ½ tsp onion powder
  7. ½ tsp vanilla
  8. ½ tsp nutmeg
  9. ½ tsp salt & pepper
  10. Vegetable oil spray or 2 Tbs soften butter
  11. Ingredients for Easy Blender Hollandaise Sauce
  12. 2 sticks unsalted butter melted and warm
  13. 3 egg yolks
  14. ½ tsp salt & pepper each
  15. juice of ½ a lemon = 1-2 Tbs appox.
  16. 2-3 dashes Tabasco sauce
  17. pinch of paprika

Instructions

  1. Directions for Eggs Benedict Casserole
  2. Spray or butter a 3 cup (appox) Au gratin dish.
  3. Split and cut up the english muffins and cut into small cubes.
  4. Dice the Canadian bacon.
  5. In a bowl place the eggs, milk,onion powder, vanilla ,nutmeg, salt and pepper. Whisk well to combine all the ingredients.
  6. Sprinkle about ¼ of the bacon on the bottom of the dish, Then place ½ the English muffin in the dish and top with ½ the remaining Canadian bacon. Layer in the rest of the English muffin and top with the remaining bacon. Now pour the egg mixture over all and press lightly to insure all the muffin is in the batter.
  7. Cover with foil and refrigerate for at least 4 hours up to overnight.
  8. When ready to bake, place into a preheated 375º oven and bake in the center of the oven, covered for about 30 minutes. Then remove the foil and bake for another 10- 15 minutes until the top bacon is cooked and the muffin is browning slightly.
  9. While the casserole is baking begin to prepare the Hollandaise.
  10. Directions for Blender Hollandaise
  11. Melt two sticks of butter and keep warm (not hot).
  12. Into a blender place the egg yolks the lemon juice, salt, pepper, Tabasco and paprika and blend for a few seconds to combine all.
  13. When the casserole is just about done, turn the blender on high and slowly add the warm butter until you have a thick pale yellow sauce. Pour sauce into a gravy boat and serve on the side.
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Tuna Casserole

Tuna Casserole
Tuna Casserole

 

 

 

 

 

 

Tuna Casserole

Tuna Casserole is another of those ubiquitous comfort foods. Many different recipes with various ingredients.  One thing about tuna is there are a few choices when making recipes depending on just how “fishy” you like your tuna.  For those that don’t like it too “fishy” stick to solid white albacore in water.   You can choose the same packed in oil or as a less expensive alternative, though not that less, you could go with chunk light tuna which has a stronger flavor. Solid, chunk, or flaky will all work.

For those who worry about things like mercury poisoning you may want to shop different fish from the Albacore, but again that’s up to you and I think that unless you’re on a strict tuna diet it’s not something to be too concerned with.

In this recipe I used a 2.2 quart or 11″ X 7″ dish, but it will  just as easily fit into a 9 X9 pan.  The recipe will serve 4-6 people.

Ingredients for Tuna Casserole

  1. 1 lb. wide egg noodles cooked “al dente”
  2. 2-3 cans tuna (your choice)
  3. 1 can Campbell’s cream of mushroom soup
  4. 1 can Campbell’s cream of celery soup
  5. ½ cup milk
  6. 1  4- 6 oz can mushrooms pieces and stems 
  7. 1 Tbs dried tarragon
  8. 1 Tbs parsley flakes
  9. 2 tsps each salt & pepper
  10. 8 oz sharp cheddar cheese grated and ÷ in half
  11. ¼ cup grated Parmesan
  12. 1-2 cups crushed potato chips (optional)

Directions for Tuna Casserole

Bring a pot of salted water to boil and cook the egg noodles until just done (al dente), drain and reserve.

Preheat oven to 350º

In a large bowl combine the 2 cans of soups,  milk, the can of mushrooms , half the cheddar,  Parmesan and the salt and pepper, tarragon and parsley and stir to combine.

Add the noodles to the mixture and combine thoroughly and pour into cooking pan, level.

If using chips cover the top of the casserole with them, then cover loosely with foil and bake for about 30- 40 minutes.

Remove foil, sprinkle the remaining cheddar over the top of the casserole and bake an additional 10 minutes uncovered, until the cheese is melted and the casserole bubbling.

Remove from the oven and allow to rest for 3- 5 minutes before serving.

Serve sour cream on the side as garnish.

 

Here are a few items to help make this recipe:
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set
ChefLand Mixing Bowl, Large, Stainless Steel, Set of 4 Sizes – 3, 5, 8 and 13 Qt

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Interesting smells, but in the end not a S.A.P.P. dish.  A little hard to eat around those green things, but the rest was tasty and everyone else seemed to like it.

 

Tuna Casserole

Tuna Casserole

Ingredients

  1. 1 lb. wide egg noodles cooked "al dente"
  2. 2-3 cans tuna (your choice)
  3. 1 can Campbell's cream of mushroom soup
  4. 1 can Campbell's cream of celery soup
  5. ½ cup milk
  6. 1 4- 6 oz can mushrooms pieces and stems
  7. 1 Tbs dried tarragon
  8. 1 Tbs parsley flakes
  9. 2 tsps each salt & pepper
  10. 8 oz sharp cheddar cheese grated and ÷ in half
  11. ¼ cup grated Parmesan

Instructions

  1. Bring a pot of salted water to boil and cook the egg noodles until just done (al dente), drain and reserve.
  2. Preheat oven to 350º
  3. In a large bowl combine the 2 cans of soups, milk, the can of mushrooms , half the cheddar, Parmesan and the salt and pepper, tarragon and parsley and stir to combine.
  4. Add the noodles to the mixture and combine thoroughly and pour into cooking pan, level cover loosely with foil and bake for about 30- 40 minutes.
  5. Remove foil, sprinkle the remaining cheddar over the top of the casserole and bake an additional 10 minutes uncovered, until the cheese is melted and the casserole bubbling.
  6. Remove from the oven and allow to rest for 3- 5 minutes before serving.
  7. Serve sour cream on the side as garnish.
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 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

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Cornbread Sloppy Joe Casserole

cornbread and pork casserole
cornbread and pork casserole

 

 

 

 

 

 

 

Cornbread Sloppy Joe Casserole

I found the basis for this recipe on the back of a “Manwich Sloppy Joe” sauce.  It will work well with just about any type of left over meat or ground beef.  If your going to use ground beef you should figure on at least 8 ounces per person and 2 pounds + 1 large can of sloppy joe = 4 servings.  It is a relatively easy to make recipe and is quite filling.

Ingredients for Cornbread Sloppy Joe Casserole

Serves 2-4 persons

  1. 2 pounds ground beef
  2. 1 medium onion finely chopped
  3. 2 stalks celery finely chopped
  4. 1 large can sloppy joe sauce
  5. 1 bx Jiffy corn muffin mix
  6. 1 egg
  7. 1/3 cup milk
  8. 4-5 Tbs butter

 

Directions for Cornbread Sloppy Joe Casserole

Preheat oven to 400º

Liberally grease a 9 x9 inch baking pan with the 2-3 Tbs of butter.

In a large saute pan with 2-3 tbs of butter saute the onion and celery until soft.  When the vegetables begin to soften add the ground beef and brown. 

Once the beef is cooked (if the pan is large enough, mix in pan or transfer beef to a large bowl) add the sloppy joe sauce and mix completely.  Pour into the greased baking pan.

In a large bowl combine the muffin mix egg and milk and stir until combined and fairly smooth.  The mix will be slightly lumpy but that’s OK.

Spoon the cornbread over the top of the ground beef covering it completely.

Bake for 25 minutes until the cornbread has risen and is slightly browned on top.

 

Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 9″ Square Dish, Cherry
OXO Good Grips Large Silicone Flexible Turner
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, White

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It’s Beef, it’s delicious corn bread, a tastey sauce to boot!  What’s not to love?  5 paws

IMG

 

 

 

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  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved