Posts Tagged ‘Casserole Recipe’

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.

Make Our Broccoli Casserole this Christmas!

Tuesday, December 21st, 2010

This Christmas, make yourself a delicious side dish that’s sure to delight your tastebuds. A family tradition, our Account Executive Jill’s aunt has been making her Broccoli Casserole for years, and has graciously shared it with us for our blog!

This recipe is just the perfect size for our 9×9 square cane baker, which is sure to look great on any Christmas dinner table.

Ingredients

  • 1 small package frozen Broccoli
  • 1/2 cup grated cheese
  • 1/2 can cream of mushroom soup
  • 1 well beaten egg
  • 1/2 cup mayonnaise
  • 2 tbsp. chopped onion
  • 15 Butter Crackers
  • 2 tbsp. butter

Directions

Preheat oven to 350 degrees (Farenheit). Bring a pot of water to a boil, cook broccoli for two minutes and then drain. Mix all ingredients, save crackers and butter, together. Transfer mix to casserole dish.

Place crackers in a sealed plastic bag, and gently smash them, making sure not to break them up too much. Sprinkle mixture on top of casserole dish, and place small pieces of butter around the top as well. Bake at 350 for 45 minutes, do not cover dish.

We hope you enjoy this Broccoli Casserole Recipe as much as Jill has over the years!


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