Christmas Morning Casserole Recipes Recipes Recipe For Lasagna

RETRO RECIPE: SEAFOOD LASAGNA (REVISED DECEMBER 2018)

Steps:

• Generously butter bottom and sides of 11x13 inch glass pyrex casserole dish and if using dried pasta noodles, cook as directed on the side of the box; drain well and toss with a little olive oil to avoid sticking while making the remainder of the dish. If using frozen or fresh flat pasta, no need to cook.
• Cover prepared bottom of 11x13 inch casserole dish with pasta noodles and pre-heat oven to 350°F if baking (I often make ahead and freeze, then bake another day)
• Saute onion in butter; add cream cheese, basil, salt and pepper and turn off heat when cream cheese is partially melted continuing to stir until cheese is fully melted via the retained heat of the pan
• Meanwhile, in medium bowl, mix eggs into cottage cheese, then add to onion mixture and stir well to fulling incorporate all ingredients (There will be a little over 5 1/2 cups)
• Spread half cheese mixture (2 3/4 cups) over first layer of pasta noodles and cover with another layer of noodles
• In large bowl place mushroom soup with wine or vermouth and stir well to combine
• Strain crabmeat and shrimp to ensure all liquid is dispelled; pat shrimp dry and combine in medium bowl
• Add flour to crab/shrimp mixture, stir to combine, then add to larger bowl with mushroom/vermouth and mix together
• Place half seafood mixture (about 2 1/2 cups) over the second layer of pasta noodles and spread to cover evenly
• Repeat layers, starting with noodles and ending with seafood
• Sprinkle top with Parmesan and bake or freeze
• Leave uncovered, bake at 350°F for 75 minutes, checking every 30 minutes and cover with foil to avoid over-browning, if necessary
• After 60 minutes in the oven, add cheddar cheese to cover casserole; bake remaining 15 minutes until melted
• Remove from oven and rest 20 to 30 minutes to enable slicing without oozing, lightly tented with foil
• Slice into generous slabs, serve with a crisp green salad and enjoy!
• Wrap well with plastic wrap, cover with foil and freeze, clearly dated and labelled
• Also freezes well sliced and well wrapped in individual portions, after baked

CHRISTMAS MORNING BREAKFAST CASSEROLE

Steps:

• Preheat oven to 450 degrees F.
• Prepare Idahoan Steakhouse Cheesy Hashbrown Potatoes, following packaging directions, replacing the 1/2 cup milk with 1/2 cup buttermilk.
• In a medium size skillet, cook bacon and onion until bacon is crisp. Drain and set aside to cool slightly.
• Stir in eggs, Swiss cheese, and bacon-onion mixture.
• Bake uncovered for 25 minutes.
• Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes then serve.

CHRISTMAS BRUNCH CASSEROLE

Steps:

• Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.
• Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.
• In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 1 hour or until set.

CHRISTMAS BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 F. Grease a 9 x 13-inch casserole dish with cooking spray.
• Spread the tater tots, bacon, ham, and 1 1/2 cups of cheddar cheese into the casserole dish. Toss gently with your hands or a large spoon so that all of the bacon, cheese, and ham is evenly dispersed among the tater tots.
• In a medium-sized bowl, whisk together the eggs, cream of mushroom soup, milk, sour cream, pepper, salt, onion powder, and hot sauce.
• Pour the egg mixture evenly over the top of the tater tot mixture. Cover with aluminum foil and place in the oven. Bake for 45 to 50 minutes or until the eggs are almost completely set.
• Remove the aluminum foil. Top the casserole with the remaining 1/2 cup of cheddar cheese and evenly distribute the red and green bell peppers.
• Turn the heat of the oven up to 425 F and cook for 20 more minutes, or until the cheese is melted, the eggs are completely set, and the edges have browned.
• Serve with a nice slice of toast and some fruit for a beautiful and complete breakfast!