Tag Archives: Casseroles

Croissant Breakfast Casserole

25 Feb

croissant breakfast casserole

This was yet another experiment I tried out while Seth’s sister was in town. Breakfast casseroles usually aren’t my favorite, but this one looked promising so I gave it a go. Happily this turned out delicious! Great flavor and a real crowd pleaser. It’s definitely going on my keeper list, especially for company.

Based on some comments from other reviewers, I tweaked the proportions just a bit. Since only 4 croissants will fit in a typical 9×13 casserole dish, I picked up a large disposable roasting pan at the store so I could make a larger batch. My original plan was to double the recipe, but only 6 croissants fit in the larger pan so I kind of doubled the recipe, but not for everything. Some reviewers mentioned there was too much cheese and not enough eggs, so I adjusted things to make a better proportion. Basically, I added 1 extra egg to the original recipe (or 2 eggs for me since I doubled it). I also added some bacon bits (ham would also be great). I used the doubled amount of mushrooms and egg mixture for my 6 croissants, but felt like the doubled amount of cheese was a bit much, so I just did what looked like a reasonable amount. I think because I had more eggs in mine, it took longer to bake, closer to an hour. So, if you do what I did, just know you may have to increase the baking time. As is typical with breakfast casseroles, it’s best to make this the night before and keep it in the fridge until ready to bake.

croissant pan

Now that you’re all thoroughly confused. Here’s the recipe! I’ve included a link to the original in case you want to make it the standard way. You won’t be able to fit 6 croissants in a regular 9×13 pan, so if you want to use my version of the recipe you’ll want to get a larger pan like I did, or divide it between 2 pans. As a precaution, you’ll want to start checking doneness at about 30 minutes.

My Version

  • 6 croissants
  • 2 tablespoon butter
  • 4 cups sliced fresh mushrooms
  • 1/2 cup sliced green onion
  • 10 eggs
  • 2 cups milk
  • 1 ½ cups cooked crumbled bacon (or cubed ham)
  • 1 ½ cups shredded Swiss cheese
  • 1 ½ cups shredded mozzarella cheese

Directions:

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole sprayed with non-stick spray. (I used a 11 x 16 disposable pan).
Melt butter in a large saute pan. Saute mushrooms and green onion until tender and liquid has evaporated. Set aside.
Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Cover and let stand overnight in the refrigerator.
Bake at 350°F for 45-60 minutes or until set. Cover with foil if it browns too quickly. (I covered mine after 15 minutes).

Go to Original Recipe

Wild Rice and Sausage Casserole

27 Dec

sausage rice

Now I try not to be a snob when it comes to making things that use condensed soup, but I also try to only make them on occasion because of their high sodium content. So you can see why I was a bit hesitant to make this when I saw that it used not one, but TWO cans of condensed soup. But, the original poster claimed it was her new favorite casserole, so I sucked it up and made it.

This was not a fast casserole by any means. If you have to cook your rice like I did, your family will be waiting for over an hour. But if you’re better at planning ahead, you could easily cook the rice beforehand to speed things up. I  used a wild rice mix instead of plain wild rice because that stuff is freaking expensive. I wasn’t about to pay $6 for approximately 1 cup of dry rice. What a rip off. Plus I figured a mix of rice wouldn’t hurt anything and would probably add even more flavor. I also added a bit more milk to mine because it seemed too thick and gloppy… feel free to tweak as needed.

So what was the outcome of this experiment? I have to say it turned out pretty dang good. Seth really liked it. In fact, he just saw me writing this post and said, “That sausage and rice casserole was superb.” Both of us had seconds and the leftovers were quickly consumed. If you’re making this as a main dish for your family, I would definitely double it.  I’m sure I’ll be making this one again.

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Easy Sauerkraut Hot Dish

19 Jun

This is pure comfort food, my friends. An easy casserole to throw together on a night when you just want something good without much effort. Granted it does take about an hour to bake, but the actual hands-on part is maybe 10 minutes. If you love sauerkraut as much as I do, you’re destined to love this!

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Cheesy Chicken and Rice

3 Mar

I’ve posted this recipe before, but thought I’d bring it around again. This is a great meal for a busy weekday night because it’s mainly just dumping a bunch of stuff in a baking dish and throwing it in the oven for a while. It’s the epitome of comfort food and is easily customizable. I personally think the rice to chicken ratio is off just a bit so I’ve taken to doubling the rice mixture. If you decide to do this, just double everything but the chicken & cheese. Also keep in mind that it will also likely double your baking time, so make sure you have a good 2 hours to wait. And whatever you do, don’t forget to cover the dish with foil while baking or your rice will be crunchy!

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Tater Tot Breakfast Bake

30 Jun

I woke up last weekend and wanted something for breakfast that fit the following criteria:

  1. Different than the usual pancakes.
  2. Something that would use up the bag of tater tots in the freezer.
  3. Easy to make.

I found this recipe and it definitely fit the bill. It took me minutes to put it together and throw in the oven. I used crumbled pre-cooked turkey sausage as it was what I had on hand. I’m sure any meat (or meat substitute) would work just fine. It would also be an easy way to feed a crowd.

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Tuna Casserole

21 Apr

This is an old family recipe that still makes the rounds at my house every so often. It’s one of those great comfort food meals that’s super easy to make on those nights I don’t feel like cooking. It’s also very versatile as far as being able to use ingredients I have on hand. This time I used green onions and shredded Monterey jack cheese with spiral noodles instead of regular onions, cheddar, and elbow macaroni. Love this stuff.

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