Tag Archives: breakfast casserole

Good Morning, Casserole!

Formerly sneered at as the mediocre output of 50’s housewives, casseroles have come back in style. Any devoted potlucker will tell you that casseroles work great for group dinners, as they are portable, sizable, and play well with other foods.

And yummy, did I mention yummy? For a little taste of the retro and a big taste of delicious, check out these five casserole recipes picked fresh from blogging kitchens. (Where’s my floral apron…)

– A little on the stew side, a little on the casserole side, Rachael over at Cupcakes and Carrot Sticks shares with us a Hungarian Casserole perfect for those of us suffering through freeze and snow. This veggie casserole seems to be made up of things that most people have on hand in their stocked fridge and kitchen cupboards, but in case you don’t have caraway seeds, definitely get some before making the recipe. Their presence is missed when they’re left out.

– Okay, I used to be a green bean hater when I was a kid, but don’t tell Cuisine by Eileen, cause I think she might bury me up to the neck in green beans. I’ve reformed, Eileen! And I would have even earlier if I had been privy to all the delicious green bean recipes that you have in your cooking arsenal, especially the grilled eggplant and green bean salad and the barbecue green beans.

– Is there any casserole more retro seeming than a Tuna Veggie Casserole? I didn’t think so. Tammy @ Palm Trees and Manatees offers up a good version. A little canned and frozen food heavy, but I don’t think she’ll mind if you guys substitute the fresh stuff.

– Still one of my recent favorite casseroles to come by, Midnight Maniac Rebecca shakes up the ol’ chicken casserole with her “Chicken” Lattice Casserole. It’s every bit as old timey and adorable as Rebecca is, and the photographs alone are worth checking out.

– Holy Christmas, Hungry Face! That is one stellar looking Breakfast Casserole. But cutting down the brown sugar by half? I don’t know if I can abide by that, even if it would help me get rid of my big fat dupa.

Advertisements

Good Morning, French Toast!

It’s not often I find myself craving a big breakfast midweek. Weekends are perfect for breakfast productions – you can wake up later, spend more time in the kitchen, and thusly, spend more time enjoying what you’ve made. Weekdays, at least for me, are the kind of get out and go mornings that make a thoughtful, hearty breakfast much more difficult to manage.

The other problem I usually have with breakfast is, unlike many lunches and dinners, you’re less likely to have breakfast leftovers that can be enjoyed the next morning when you don’t have as much time to stop and make something to eat.

Not that any of this should stop one from eating a hearty breakfast. If a bowl of instant oatmeal and an apple is your breakfast, that’s probably enough (add in a glass of orange juice and some nuts for added protein, and that’s a fairly balanced breakfast). But if you’re craving something a bit more decadent, a bit more… special for your weekday breakfast, I suggest preparing the following recipe in advance the night before, then putting it in the oven the minute you get out of bed.

I’ll Wake Up Early for This
Apples & Cream French Toast Casserole
 

From post-gazette.com

 

Ingredients
– 2 1/2 cups silken tofu
– 1 cup packed brown sugar
– 1/2 cup vegan margarine
– 2 tbsp corn syrup (can substitute maple)
– 4-6 apples, peeled, cored, and sliced.
– 1 loaf French Bread, day old, cubed
– 8 ounces vegan cream cheese
– 1 1/2 cups soymilk
– 1 teaspoon vanilla extract
– 1 teaspoon pumpkin pie spice (opt.)

– In a small saucepan over medium heat, stir in brown sugar, corn syrup, and margarine. Keep stirring until sugar is dissolved, then pour into a greased 13X9-inch baking dish.

– Place apple slices in baking dish. Put half the bread on top of the apples, then add the cream cheese (don’t be worried about a smooth layer, you can just dot it all over), then the rest of the bread on top. Process the tofu, soymilk, and vanilla, then pour on top of the baking dish.

– If you want to stop here, go ahead and tightly wrap the baking dish in foil and refrigerate overnight. Try to remove 15 to 30 minutes before baking.

– For baking: set oven at 350 degrees. Bake, uncovered, for 50 – 60 minutes.

My suggestion: set alarm early, get up, remove casserole from fridge, pre-heat oven. Go back to bed for fifteen to thirty minutes. Come back, put dish in oven, set timer for 50 minutes, then go about your morning routine. By the time you’re showered, dressed, and ready to go… well, you might still have a while to wait. Hence the getting up early part which, I admit, sucks.

(recipe veganized and adapted from Taste of Home)