Bayou Bend Brunch Casserole Recipes

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BRUNCH ON THE BAYOU



Brunch on the Bayou image

This is an absolutely FANTASTIC brunch recipe. I typically serve it when family is visiting for the holidays as the majority is prepared the night before. Everyone loves it and ALWAYS wants the recipe!

Provided by SBASSETT4473

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h40m

Yield 8

Number Of Ingredients 13

4 ounces Italian sausage, casings removed
½ (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 ½ cups whole milk
10 eggs
⅓ cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
1 cup sour cream
½ cup Parmesan cheese

Steps:

  • Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
  • Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate 8 hours to overnight.
  • Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
  • Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.

Nutrition Facts : Calories 575.9 calories, Carbohydrate 21.6 g, Cholesterol 321.6 mg, Fat 39.8 g, Fiber 0.9 g, Protein 31.4 g, SaturatedFat 22 g, Sodium 863.2 mg, Sugar 4 g

BAYOU BEND BRUNCH CASSEROLE



Bayou Bend Brunch Casserole image

This recipe is froma local Junior Forum cookbook called "Buffet on the Bayou". I like it because you make it the day ahead and just pop it in the oven the day you want to serve it. Very easy to make.

Provided by Sandy in Oklahoma

Categories     High In...

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 large day old French bread, torn into small pieces
3 tablespoons melted butter
1 lb monterey jack cheese, shredded
1/3 lb genoa salami, julienned
10 eggs
1 1/2 cups milk
1/3 cup white wine
3 large green onions, minced
2 teaspoons Dijon mustard
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup parmesan cheese, grated

Steps:

  • In a well greased 9x13-inch casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with Montery jack cheese and salami pieces.
  • Beat together eggs,milk,wine,green onions,mustard and black and red pepper until mixture is frothy. Pour mixture over bread mixture. Cover casserole with foil and refrigerate overnight.
  • Remove from refrigerator 30 minutes before baking. Bake covered, at 325 degrees for 1 hour.
  • Uncover, spread with sour cream and sprinkle with parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.

Nutrition Facts : Calories 623.2, Fat 44.5, SaturatedFat 23.9, Cholesterol 370.3, Sodium 1090, Carbohydrate 20.5, Fiber 1.2, Sugar 1.3, Protein 33.3

BLEND OF THE BAYOU SEAFOOD CASSEROLE RECIPE



BLEND OF THE BAYOU SEAFOOD CASSEROLE Recipe image

Provided by Pawfaye

Number Of Ingredients 0

Steps:

  • MELT CREAM CHEESE AND MARGARINE. SAUTE SHRIMP, ONIONS, CELERY AND BELL PEPPERS IN 2 TABLESPOONS BUTTER. ADD TO FIRST MIXTURE . ADD SOUP, MUSHROOMS, SEASONING, RICE AND CRAB MEAT (CRAB LAST)AND TOP WITH CHEESE AND CRACKER CRUMBS. BAKE AT 350 DEGREES ABOUT 20-30 MINUTES UNTIL BUBBLY. SERVES 8

BLEND OF THE BAYOU



Blend of the Bayou image

My sister-in-law shared this recipe with me when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 15

1 package (8 ounces) cream cheese, cubed
4 tablespoons butter, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and deveined
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup cooked rice
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
1/2 cup crushed butter-flavored crackers (about 12 crackers)

Steps:

  • Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 366 calories, Fat 23g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 981mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

BAYOU SEAFOOD CASSEROLE



Bayou Seafood Casserole image

Make and share this Bayou Seafood Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 18

1 lb small shrimp, peeled and deveined
1 lb cooked crayfish tail
1/2 cup butter or 1/2 cup margarine, divided
1 (8 ounce) package cream cheese
1 large onion, chopped
2 stalks celery, sliced
1 medium green bell pepper, chopped
1 lb imitation crabmeat, chunks chopped
1 can cream of mushroom soup
1 (4 ounce) can mushroom stems and pieces, drained
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon hot pepper sauce
3 cups hot cooked rice
1 cup shredded sharp cheddar cheese
1/2 cup fine dry breadcrumb

Steps:

  • In a saucepan, add 6 tablespoons butter and cream cheese.
  • Heat on low until the butter is melted and cream cheese is softened, stirring frequently to combine mixture; set aside.
  • In a big pot, melt 2 tablespoons butter.
  • Add the onion, celery, and bell pepper; cook, stirring frequently, for 5 minutes.
  • Add the shrimp and cook/stir for 4-5 minutes or until shrimp are pink.
  • Add in cream cheese mixture, crawfish, imitation crabmeat, mushroom soup, mushrooms, garlic, thyme, oregano, basil, and hot sauce; stir to combine.
  • Add in the rice; stir to combine.
  • Pour mixture into a 13 x 9 inch baking dish.
  • Sprinkle with cheese and bread crumbs.
  • Bake, uncovered, at 350 degrees, for 30 minutes or until heated thoroughly.

Nutrition Facts : Calories 467.9, Fat 25, SaturatedFat 14.1, Cholesterol 188, Sodium 984.7, Carbohydrate 31.1, Fiber 1.4, Sugar 2.2, Protein 29.2

CRAB BRUNCH CASSEROLE



Crab Brunch Casserole image

A delicious casserole - elegant enough for a Sunday brunch!

Provided by DOREENB

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 8

Number Of Ingredients 9

2 eggs, beaten
2 cups milk
2 cups seasoned croutons
8 ounces shredded Cheddar cheese
1 tablespoon dried minced onion
1 tablespoon dried parsley
1 pound fresh crabmeat
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
  • In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese.
  • Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 10.7 g, Cholesterol 118.1 mg, Fat 15.1 g, Fiber 0.6 g, Protein 22.9 g, SaturatedFat 8.3 g, Sodium 606.9 mg, Sugar 3.7 g

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