Posts Tagged ‘Casserole Dish’

Sherry’s Blueberry French Toast Casserole

Monday, March 28th, 2011

Blueberry French Toast Casserole

Check out this wonderful recipe from our Facebook friend Sherry! She was kind enough to share it with us during our February Facebook contest.

Ingredients:

French Toast-

  • 12 slices of bread, any kind
  • 2 packages cream cheese at room temperature
  • 1 cup blueberries, fresh or frozen
  • 12 large eggs
  • 2 cups of milk
  • 1/3 c maple syrup or honey

Blueberry Sauce

  • 1 cup sugar
  • 2 Tbsp cornstarch
  • 1 cup water
  • 1 cup blueberries (fresh or frozen)
  • 1 Tbsp butter

Directions:

French Toast Casserole:

1. Spray 9 X 13 inch dish with Pam (Our size four baking dish might just do the trick…) Cut or tear bread into cubes and arrange in the bottom of dish
2. Cut up cream cheese into 1 in cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
3. In mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrup. Pour this mixture over the bread, cream cheese and blueberries. Cover with foil and refrigerate overnight.

Blueberry Sauce:

You can make this ahead of time and refrigerate, then warm up before serving.
1. Stir together 1 cup sugar and 2 Tbsp cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won’t be clumpy. Heat to boiling and stir 2-3 minutes until thickened. 2. Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don’t let them all burst. I like some of the blueberries whole.
3. Turn heat off the blueberry sauce and stir in 1 Tbls butter. Store in plastic or glass container and refrigerate until ready to use.
4. The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered cassrole in a 350 degree oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
5. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
6. Prep time: 30 min to put everything together 8-24 hours – refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hour

You can also make this recipe with strawberries. If you are feeding two or three people you might consider cutting the recipe in half.

Check Out Pacific Merchants’ February Fan Contest!

Wednesday, February 9th, 2011

We had a great time hosting our February Facebook Fan Contest where we gave away a Mason Cash “Romantic Hearts Mixing Bowl,” our winner Justin is going to use it to make cupcakes for his girlfriend and then also give her the bowl to keep!

February Fan Contest Announced

Since our Valentine’s Day contest was so popular, we’ve decided to have another contest this month! Now through February 28th, become a fan of Mason Cash on Facebook, and share your favorite casserole recipe with us! Please, make sure it is one that you have at least adapted and made your own, and NOT one taken directly from a cookbook.

Win a Mason Cash Baking Dish

Casserole Dishes

Win a Mason Cash Baking Dish!

We’ll pick out the most delicious sounding, most creative recipe on March 1st and give the winner a free Mason Cash Baking Dish that they can use for all their favorite casserole recipes, and we’ll also feature their recipe on our blog!

Rules and Considerations

Only one entry per person. All entries must be received by 11:59 Pacific Time February 28, 2011. Employees (including sales reps, retailers, and contracted employees) of Pacific Merchants Trading Company and their immediate family members are ineligible for this contest. Prizes may not be exchanged or transferred and have no cash value.

Warm Yourself with our Macaroni and Cheese Recipe

Monday, December 20th, 2010

Pacific Merchants' Mason Cash Large Rectangle Baker

It’s freezing cold in most places north of the equator right now, the kind of weather that makes you want to curl up under a blanket and hide until March. We can think of no better way of heating yourself up a little than with some good old fashioned comfort food!

Warm yourself up by making some fantastic baked Macaroni and Cheese in our 11.5 x 8.5 Mason Cash Cane Rectangle Baker (which holds about one and a half quarts). This casserole dish, along with the rest of our Mason Cash Cane Bakeware, is dishwasher, microwave, freezer and even oven safe (up to 400 degrees farenheit).

Ingredients

  • 1 1/2 Cups Elbow Macaroni or Rotini Pasta Noodles
  • 3 Tbsp. Butter
  • 3 Tbsp. All-Purpose Flour
  • 2 Cups whole milk
  • 1/2 teaspoon of salt
  • Dash of Pepper
  • 2 Cups Shredded Sharp Cheddar Cheese

Directions

Preheat oven to 350 degrees Farenheit. Bring 6-8 cups of water to a rapid boil, and add salt. We recommend using Kosher salt for this portion, and you shouldn’t add the salt until the water is at a boil so that you avoid damaging your pots. Once the salt is added, your water should somewhat resemble sea water. Add pasta and cook until tender; drain.

In a seperate pot, melt your butter and blend in flour, then mix in 2 cups whole milk. Cook over medium-low heat, stirring until ingredients are blended. Add 1/2 teaspoon table salt, pepper to taste, and cheese; stir until cheese is melted. Mix sauce with your pasta, and then transfer to a 1 1/2 quart casserole dish.

Bake at 350 degrees for approximately 45 minutes or until bubbly and slightly browned on top.

Recipe adapted from cooks.com


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