The Best Casserole Cookbook Ever (12 page)

I first had this spicy egg, cheese, and sausage casserole for breakfast in a wonderful inn in Santa Fe, New Mexico.

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6 ounces bulk-style chorizo sausage

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onion, finely chopped

4 cans (4 ounces each) whole mild green chiles, drained

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pound queso fresco (Mexican farmers’ cheese), finely crumbled

8 large eggs, beaten

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teaspoon pepper

Tomato salsa for serving

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1. Preheat the oven to 350°F. Butter an 8-inch square baking dish.
   
2. Place a medium skillet over medium-high heat. Add the chorizo and cook, breaking up with a fork, until browned, about 4 minutes. Add the onion and sauté for 3 to 4 minutes longer, stirring, until the onion is tender. Remove from the heat.
   
3. Cut each chile lengthwise in half and remove the membranes and seeds. Line the bottom of the dish with half the chiles, arranging them cut-sides up.
   
4. Sprinkle half of the chorizo mixture over the chiles and cover with half of the cheese.
   
5. Beat the eggs in a medium bowl and add the ground pepper. Cover the cheese layer with half of the beaten eggs. Top with the remaining chiles in one layer, and layer the remaining chorizo and then the cheese on top. Pour the remaining egg mixture over the cheese.
   
6. Bake, uncovered, for 30 to 40 minutes, until the casserole is set. Let stand for about 5 minutes before cutting into squares. Serve the squares topped with salsa.
   

For a change in your evening routine, make this breakfast dish for supper.

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2 tablespoons butter, plus extra for the dish

1 medium red bell pepper, chopped

1 medium onion, chopped

3 cups baby spinach leaves

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cup milk

8 large eggs

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teaspoon salt

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teaspoon pepper

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cup crumbled feta cheese

1 medium tomato, chopped, for garnish

1 tablespoon chopped fresh basil for garnish

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1. Preheat the oven to 350°F. Butter a 9-inch pie pan.
   
2. In a medium skillet, melt the 2 tablespoons butter and add the bell pepper and onion. Cook over medium heat, stirring occasionally, until the vegetables are crisp-tender, 3 to 4 minutes. Add the spinach and continue cooking, stirring occasionally, until the spinach is wilted.
   
3. In a medium bowl, whisk together the milk, eggs, salt, and pepper. Stir in the cheese and the vegetable mixture. Pour into the pie pan.
   
4. Bake, uncovered, for 30 to 35 minutes, or until the eggs are set in the center and the edges are lightly browned. Let stand for 5 minutes. Garnish with the tomato and basil, cut into wedges, and serve.
   

Serve this for brunch or as a side dish for dinner. Assemble it ahead of time and refrigerate it for up to 1 day, if you wish.

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2 tablespoons butter at room temperature

1 bag (1 pound) fresh baby spinach leaves

1 cup milk

3 tablespoons all-purpose flour

1 tablespoon dry mustard

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teaspoon salt

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cup shredded Cheddar cheese

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pound deli ham, cut into
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-inch cubes

4 hard-cooked eggs, peeled and diced

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1. Preheat the oven to 350°F. Grease a 1
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   -quart shallow casserole with a small amount of the butter.
   
2. Heat the remaining butter in a large skillet or wok over medium heat and add the spinach. Cook, stirring, until the spinach leaves are wilted. Add the spinach to the casserole.
   
3. In a saucepan, combine the milk, flour, mustard, and salt. Heat to boiling, whisking constantly. Cook for 3 minutes, stirring, until the mixture is thickened.
   
4. Sprinkle the spinach with the cheese and ham and pour the sauce over all. (At this point the casserole can be covered and refrigerated. Add 5 minutes to the baking time.)
   
5. Bake, uncovered, for 15 to 20 minutes, or until heated through. Remove from the oven and top with the hardcooked eggs.
   

This dish puffs with the help of self-rising flour, which is popular in the South, but is not as readily available in the North. If you can’t find it, you can
make your own
or use Bisquick. Serve this with
Cinnamon Sally Lunn
or toasted slices of
Whole-Wheat Raisin Casserole Bread
.

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2 tablespoons butter at room temperature

6 large eggs, beaten

2 cups milk

1 cup
self-rising flour

1 medium onion, chopped

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cup finely chopped sun-dried tomatoes

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cup chopped mushrooms

2 cups shredded Colby Jack or Cheddar cheese

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1. Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with 1 tablespoon of the butter.
   
2. In a large bowl, whisk together the eggs, milk, and flour until smooth.
   
3. In a large nonstick skillet, melt the remaining 1 tablespoon butter over medium heat. Add the onion, sun-dried tomatoes, and mushrooms and sauté, stirring, until the onions are soft. Stir the vegetables into the egg mixture and mix in the cheese.
   
4. Pour into the prepared casserole. Bake, uncovered, for 35 to 40 minutes, until set. Serve hot.
   

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NOTE:
If you don’t have self-rising flour on hand, add 1 teaspoon baking powder and
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teaspoon salt to 1 cup all-purpose flour.

This rather unusual dish is heaven for potato lovers! To keep the potatoes from turning brown after shredding, rinse in cold water and drain well.

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2 tablespoons butter at room temperature

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pound bacon, diced

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cup finely diced green bell pepper

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cup finely diced red bell pepper

1 small onion, chopped

8 large eggs

1 pound russet potatoes, peeled and shredded

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cups shredded sharp Cheddar cheese

1 teaspoon salt

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teaspoon pepper

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1. Preheat the oven to 350°F. Coat a 10-inch pie or quiche dish with 1 tablespoon of the butter.
   
2. In a medium nonstick skillet, cook the bacon until crisp; remove the bacon and set aside. Drain all but 1 tablespoon of the bacon drippings. Add the peppers and onion and sauté over medium heat for 3 to 5 minutes, until soft.
   
3. Whisk the eggs in a large bowl. Stir the potatoes into the eggs. Add the bacon and the vegetable mixture. Pour into the prepared pan and spread out the mixture evenly. Top with the cheese and sprinkle with salt and pepper.
   
4. Bake for 45 minutes, or until set.
   

There is lots of flavor here from the garlic, vegetables, and herbs. The low-fat cheese makes it healthy, too.

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2 teaspoons butter, softened

1 large clove garlic, chopped

1 cup chopped broccoli

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cup shredded carrot

2 green onions, sliced (white and green parts)

4 large eggs, beaten, or an equivalent amount of Egg Beaters

2 tablespoons water

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teaspoon salt

1 tablespoon chopped fresh basil, or 1 teaspoon dried basil

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cup shredded part-skim or regular Monterey Jack cheese

Sliced, seeded, and deribbed red bell pepper rings for garnish

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1. Preheat the oven to 400°F. Grease a 9-inch pie pan with 1 teaspoon of the butter.
   
2. In a 10-inch nonstick skillet, melt the remaining 1 teaspoon butter and add the garlic, broccoli, carrot, and green onions. Cook over medium heat, stirring occasionally, until the vegetables are crisp-tender, 4 to 5 minutes. Spread over the bottom of the pie pan.
   
3. In a medium bowl, whisk the eggs, water, and salt together. Pour over the vegetable mixture and sprinkle with the basil.
   
4. Bake for 25 minutes or until set. Sprinkle the cheese over the top and garnish with the red pepper rings. Let stand until the cheese melts before serving.
   

Here is a quichelike breakfast dish that’s absolutely satisfying!

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1 recipe
Flaky Pastry

2 cups shredded mozzarella cheese

1 pound breakfast sausage, chopped, cooked, and drained

6 large eggs

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cup milk

2 tablespoons snipped fresh chives

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1. Prepare the pastry and chill in the refrigerator. Preheat the oven to 325°F.
   
2. Roll out the chilled pastry into a 12-inch circle and transfer to a 9-inch pie pan. Trim and crimp the edges.
   
3. Line the unbaked pie shell with 1 cup of the shredded cheese. Top with the sausage and the remaining cheese.
   
4. In a small bowl, beat the eggs and milk. Pour over the cheese layer evenly. Sprinkle with the chives.
   
5. Bake for 35 to 40 minutes, or until set.
   

Similar to a quiche, this breakfast pie is perfect for a special brunch with friends or family. Start out with mimosas and add a freshly baked bread such as
Whole-Wheat Bubble Bread
.

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FOR THE PASTRY:

1 cup all-purpose flour

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teaspoon salt

6 tablespoons chilled butter, cut into pieces

2 tablespoons chopped fresh chives

2 tablespoons cold water

FOR THE FILLING:

2 cups shredded Cheddar cheese

1 cup shredded cooked chicken

6 slices bacon, cooked until crisp and cut into 1-inch pieces

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pound asparagus

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cups half-and-half or milk

4 large eggs, lightly beaten

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teaspoon salt

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teaspoon pepper

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1. Preheat the oven to 400°F.
   
2. To make the pastry:
   In a food processor with the steel blade in place, combine the flour and salt; add the butter pieces. Process using on/off pulses about 8 times, until the mixture resembles coarse crumbs. Or, use a fork or pastry blender to cut the butter into the flour. Stir in the chives and then the water to make a crumbly dough. Shape into a ball.
   
3. On a lightly floured work surface, roll out the dough to make a 12-inch circle. Ease into a 10-inch pie pan, pressing the dough firmly against the bottom and sides. Crimp or flute the edges.
   
4. To make the filling:
   Spread the cheese over the bottom of the crust and top with the chicken. Sprinkle bacon over the chicken. Arrange the asparagus spears like the spokes of a wheel on top of the bacon.
   
5. Stir together the half-and-half, eggs, salt, and pepper in a medium bowl, and pour over the mixture in the pan. Bake for 40 to 45 minutes, or until golden and the center is set. Let stand for 10 minutes before serving.
   

Equally suitable for brunch or supper, this hearty breakfast pie only requires a side of fresh fruit or a salad for a satisfying meal.

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3 large eggs

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cup milk

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teaspoon salt

3 cups frozen shredded hash brown potatoes, thawed

5 tablespoons butter, melted

1 cup finely chopped cooked ham

1 cup shredded Cheddar or Swiss cheese