Posts Tagged ‘Mason Cash Cane Bakeware’

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!

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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