Tag: Casserole

Green Bean Casserole Rich, Creamy With The Perfect Crunch by Gordon Ramsay

green bean casserole hero


I love this Green Bean Casserole Recipe!  It’s the perfect blend of creamy rich sauce and crispy and crunchy onions to make this dish something you and your family will crave.  

Ingredients you will need for this perfect Green Bean Casserole are:

  • 1 pound green beans (rinsed, trimmed and cut in half)
  • Salt and Pepper
  • Butter or   olive oil
  • Medium shallot (minced)
  • 2 cloves garlic (minced)
  • Fnely chopped mushrooms I used button
  • All-purpose flour
  • Vegetable broth
  • Unsweetened almond milk or regular milk
  • Crispy fried onions 

How To Make Green Bean Casserole Step by Step Pictorial

boiling green beans

Making Green Bean Casserole Sauce

green bean casserole shallots butter garlic

add mushroos to green bean casserole

 

 

  • Slowly add in veggie stock, whisking to incorporate.

 

green bean casserole sauce

  • Toss to coat well, and top with remaining fried onions that are left, 1 cup.

baked Green bean casserole

 

green bean casserole hero

Ingredients

  • 1 lb Green beans
  • Salt and Pepper
  • 2 tbsp Butter or   olive oil
  • 1 Medium shallot minced
  • 2 Cloves garlic minced
  • 1 cup Finely chopped mushrooms (I use buttons)
  • 2 tbsp All purpose flour
  • 3/4 cup Vegetable broth
  • 1 cup Unsweetened almond milk or any milk you would like
  • 1 1/2 cups Crispy onions

Instructions

  • Preheat oven to 400 degrees Bring a large pot of water to a boil and salt the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath. Drain and set aside.

  • In a large oven-safe skillet over medium heat, add butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with salt and pepper to taste. Cook for 3-4 minutes more or until lightly browned.

  • Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking together. Add milk of your choice next and whisk to stir again. Season with salt and pepper to taste and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.

  • Remove from heat and add 1/3 (i.e 1/2 cup) of the fried onions. Toss to coat well, and top with remaining fried onions that are left, 1 cup .Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve right away.

You may also like these Casserole Recipes:

Cornbread Casserole Recipe Simple and Savory

Chicken Divan Casserole Recipe

Ham Egg and Cheese Casserole (Insta Pot or Oven!)

Cheesy Chicken and Broccoli Rice Casserole

 

 



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Cornbread Casserole Recipe Simple and Savory by Gordon Ramsay

Cornbread Casserole Recipe Simple and Savory


I hope you enjoy this easy to make Cornbread Casserole recipe packed with protein.cornbread casserole savory

Make this Cornbread Casserole with whatever protein you choose

As all southerners know there are a million different ways to make cornbread and usually only one way is the best.  And that’s the one that we make which was likely handed down from Mama, and her mama, and her mama and well you get the point.  So I wasn’t too excited to try this ‘new’ cornbread casserole recipe with ham.  I just wasn’t sure I would like it but I tell you what, it was really good!  I felt fuller afterward, I think due to the protein and I have since made it with salami and even brisket and have enjoyed them both. You could even chop up some beef cocktail smokies if you like from our Pigs In A Blanket recipe here. 

Cornbread Pan Sandwiches ingredients

For this Cornbread Casserole recipe you’ll need:

An onion

Two packages of corn muffin mix*

Spicy Brown Mustard (or when I chopped up some Beef Smokies instead of ham I used barbecue sauce)

5-6 slices of cheese (I use grated cheddar cheese now instead of the slices)

Few slices of ham or some other meat of your choice (beef slices (i have sliced up beef smokies), salami, or whatever other meat you would like to try).

Check Cornbread Muffin Mix Ingredients

*You’re also going to need whatever the corn muffin mix package calls for but I’m not listing that here because between all of us, there is no telling what brands of corn muffin mix we may come back with so the instructions will be different. This is the package size that makes six cornbread muffins so that is the size you should try your best to get. Then we’ll prepare that mix according to package directions.

How to Make This Simple and Savory Cornbread Casserole Step by Step

Cornbread Pan Sandwiches

Mix up cornbread muffin mix according to package directions. 

Cornbread Pan Sandwiches

Chop your onion, and add it and the spicy brown mustard.

Cornbread Pan Sandwiches

Stir that up really well. 

Cornbread Pan Sandwiches

Spread about half of the cornbread muffin mix in the bottom of a greased 8×8 or 9×9 pan. 

Cornbread Pan Sandwiches

Top with with your lunch meat selection.  We are using ham slices here. If you need to get creative in tearing them up so the spots are covered, go for it 🙂 

Cornbread Pan Sandwiches

Top with your cheese.   This is where I would put the shredded cheddar.

Cornbread Pan Sandwiches

Pour the rest of your batter over the top and…

Cornbread Pan Sandwiches

Spread it to cover everything. 

Cornbread Pan Sandwiches

Bake this cornbread casserole at 400 for 25-30 minutes or until nice and golden brown on top. 

Allow to cool for 5 minutes before cutting. 

Cornbread Pan SandwichesServe warm. 

Enjoy ! 

For a quick supper, These go great with Simple and Delicious Tomato Soup. 

Cornbread Casserole Simple and Savory

Ingredients

  • 2- 8 ounce packages corn muffin mix the size that makes 6 muffins, plus ingredients called for on package to make batter
  • 5-6 slices American Cheese or 8-12 oz of Sharp Shredded Cheddar
  • 5-6 slices Ham or preferred lunch meat protein
  • 1 small onion chopped
  • 2 Tablespoons Spicy Brown Mustard or sauce that you like with your lunch meat

Instructions

  • Preheat oven to 400. Prepare corn muffin mix batter according to package directions.

  • Add chopped onion and spicy brown mustard to batter, stir until well mixed.

  • Spread half of batter into a greased 8×8 or 9×9 baking dish. Top with meat followed by cheese slices, cutting them to fit if needed.

  • Top with remaining batter and gently spread to cover.

  • Bake for 25-30 minutes, or until cornbread is golden. Allow to cool 5 minutes before cutting.

  • Serve hot and enjoy!

Notes

I have used salami or beef smokies in place of the ham and both have turned out great.

You may enjoy these other cornbread recipes:

Dixie Cornbread Recipe

Hot Water Cornbread Only 2 Ingredients

Mexican Cornbread Recipe by Mama

Keto Cornbread Recipe; Southern Plate

Country Cook:  Cornbread Waffles with Chili & Fixins! 

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Smaller French Toast Casserole | 101 Cooking For Two by Gordon Ramsay


French Toast Casserole is a classic breakfast/brunch dish for family gatherings or holidays. Now you can easily make an amount that fits smaller households. Make it ahead or bake right away with these quick and easy instructions.
French Toast Casserole on orange plate

Jump to:

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Introduction and My Rating

Time to make your life easier. This overnight recipe bakes in the morning, so the cook (you) can participate in the family activities. French toast casserole is becoming the “green bean casserole” of Christmas for this reason.

But if you’re not feeding an army for breakfast, you had to choose other options. Let’s make a smaller version that will serve a smaller household or every day for a family.

After reading many recipes and reading hundreds of comments on the recipe sites, I have concluded, “just do what you want.”

I started with a Taste of Home recipe as the model recipe, but like every other recipe I looked at, it required a small army to consume it all. So my first act, cut in half. Then a little change here and there, and we have a smaller version that is quick and easy but still tastes great.

My Rating

My rating system. Great 5 out of 5


My rating is a nice 4+. My wife is at 5. She loved it, as did I. Her argument is for the given situations (Christmas morning, etc.), it is a solid home run. I’ll yield to her.

🥖The Bread

While the most common bread recommended was a crusty French, almost any bread should be fine. If you are buying bread, get a small baguette of French but otherwise, use what you want.

I suggest the best choice will be a mild stale crusty bread in cubes. A softer bread will tend to get mushy. If you had a soft bread you want to use, toss it on a tray in a 200 oven for about 10 minutes first to dry it some.

✔️Tips

Baking without the overnight soak is ok, but it missed the point of having a dish to toss into the oven with little fuss in the morning while you enjoy the fun. But still, it is OK to mix and bake.

This recipe is easily doubled. Use a 9 by 13 pan. The baking time will be perhaps 10 minutes longer. The topping might get browner than you want, so tenting with foil near the end will prevent that.

For food safety, please bake until an internal temperature of 165°.

The original recipe baked entirely covered. I wanted some crispiness and baked entirely uncovered. Again, a matter of taste.

❄️Storage and Reheating

Storage before cooking is limited to 24 hours for me due to the eggs. Others will suggest longer. Of course, covered and refrigerated.

After cooking, this can be stored covered and refrigerated for 2-3 days. Best if reheated in the oven at 350° for 10 to 15 minutes. This will help crisp the crust some again where reheating with a microwave will be soft.

📖Breakfast Recipes

How to Cook Bacon in the Oven

How to Cook Sausage in the Oven

Cinnamon Roll Cake

Healthier Sausage Gravy and Biscuits
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🖼️Instructions

bread with eggs and other ingredients for French toast casserole

Coat a 6 by 9 baking dish with butter.

cubes of bread in a small casserole dish

Cut 8 oz of crusty French bread into 1-inch cubes and add to the pan.

whisking batter in metal bowl

Combine 4 eggs, 1 ½ cups milk, 2 teaspoons sugar, ½ teaspoon salt, ½ teaspoon vanilla, and ½ teaspoon cinnamon. Mix lightly.

pouring batter over bread cubes

Pour milk mixture over the bread, cover with foil and refrigerate overnight or you can proceed to the next step and cook now.

brushing the batter on the bread

In the morning, remove from refrigerator and uncover—preheat oven to 350°. Melt 1 tablespoon butter in microwave and brush top.

sprinkle topping of sugar with cinnamon

Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle on top.

browned French bread casserole

Bake until golden brown and an internal temperature of 165°—about 40-45 minutes. Helpful hint, the bread will puff up some near the end. When the center is puffed, that is about the minimum time, but it will be soggy still. Go a little longer to get a dryer casserole.

French toast casserole on a spatula

Allow to cool for 5 – 10 minutes before serving.

French toast casserole on orange plate with syrup

Top with maple syrup if you want or a dusting of powder sugar.

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📖 Recipe

Image of French Toast Casserole on orange plate

Smaller French Toast Casserole

From Dan Mikesell AKA DrDan

French Toast Casserole is a classic breakfast/brunch dish for family gatherings or holidays. Now you can easily make an amount that fits smaller households. Make it ahead or bake right away with these quick and easy instructions.

Prep Time 10 mins

Cook Time 40 mins

Total Time 8 hrs 50 mins

Servings #/Adjust if desired 6 servings

Ingredients

Instructions 

  • Coat a 6 by 9 baking dish with butter.

  • Cut 8 oz of crusty French bread into 1-inch cubes and add to the pan.

  • Combine 4 eggs, 1 ½ cups milk, 2 teaspoons sugar, ½ teaspoon salt, ½ teaspoon vanilla, and ½ teaspoon cinnamon. Mix lightly.

  • Pour milk mixture over the bread, cover with foil and refrigerate overnight or you can proceed to the next step and cook now.

  • In the morning, remove from refrigerator and uncover—preheat oven to 350°. Melt 1 tablespoon butter in microwave and brush top.

  • Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle on top.

  • Bake until golden brown and an internal temperature of 165°—about 40-45 minutes. Helpful hint, the bread will puff up some near the end. When the center is puffed, that is about the minimum time, but it will be soggy still. Go a little longer to get a dryer casserole.

  • Allow to cool for 5 – 10 minutes before serving.

  • Top with maple syrup if you want or a dusting of powder sugar.

Recipe Notes

Pro Tips

  1. I suggest a crusty bread and if it is a little stale, that is good. If you opt for a softer bread, you might want to dry it out a bit in a 200° oven for about 10 minutes.
  2. This uses a 6 by 9 casserole dish but an 8 by 8 pan will work fine also.
  3. Double in a 9 by 13 casserole or cake pan. A double recipe may take a few minutes longer to cook.
  4. Some recipes suggest cooking covered but I think the crunchy top is important and suggests uncovered.
  5. The endpoint of cooking is nicely browned and an internal temperature of 165° due to the eggs.
  6. Storage before cooking is limited to 24 hours for me due to the eggs but others will suggest longer. Of course, covered and refrigerated.
  7. After cooking, this can be stored covered and refrigerated for 2-3 days.
  8. Best if reheated in the oven at 350° for 10 to 15 minutes. This will help crisp the crust some again where reheating with a microwave will be soft.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 191 kcalCarbohydrates : 27 gProtein : 8 gFat : 5 gSaturated Fat : 2 gCholesterol : 114 mgSodium : 446 mgPotassium : 89 mgFiber : 1 gSugar : 6 gVitamin A : 217 IUCalcium : 36 mgIron : 2 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Breakfast

Cuisine :American

Editor’s Note: Originally Published December 22, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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