French Country Casserole Recipe Recipe For Stuffed

FRENCH COUNTRY CASSEROLE

Steps:

• Combine all ingredients in a bowl; transfer to an ungreased 3-qt. baking dish. Cover and bake at 375° for 60-70 minutes or until the carrots are tender.

FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
• Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
• Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

FRENCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 325 degrees F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the skillet. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately.

WINE COUNTRY FRENCH TOAST

Steps:

• For the roasted grapes: Preheat the oven to 325 degrees F. In a bowl, combine the sliced grapes, grapeseed oil, rosemary and salt. Mix to coat the grapes evenly. Scatter the grapes on a sheet pan or in a large skillet and roast in the oven, 15 to 20 minutes. They should not be shriveled up, just plump and juicy.
• For the syrup: In the meantime, in a stainless steel saucepan, add the wine and rosemary sprig. Simmer on medium-low heat until reduced by half, 15 to 20 minutes. Remove the rosemary, add the syrup, turn off the heat and let rest. (This can be done ahead of time)
• For the egg wash: In a bowl or casserole dish large enough to fit the bread flatly on the surface, beat the eggs, milk, sugar, cinnamon and vanilla. Beat until all the ingredients are well combined.
• For the French toast: Heat a large nonstick or cast-iron skillet to medium-high. Dip the bread in egg wash on both sides, allowing the egg wash to soak in but not over saturate the bread. Add the butter to the skillet and let melt. Place the bread in the skillet and let brown, about 3 minutes. Flip the bread over and place some brie on the cooked side of 1 slice of bread. Allow the cheese to soften while the second side cooks to golden brown. Turn off the heat and sandwich the 2 slices together. Cut the bread on a diagonal and plate. Top with roasted grapes and drizzle with pinot noir syrup.

COUNTRY CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Bring a small saucepan of lightly salted water to a boil. Add macaroni, and cook for 8 minutes, or until tender. Drain, and set aside.
• Place ground turkey and green pepper in a large skillet. Cook over medium-high heat until browned. Drain grease, and return skillet to heat. Stir in the beans, cooked macaroni, vegetable juice, salt and pepper. Heat through, and pour into a 9x9 inch baking dish or casserole dish. Separate biscuits, and cut into quarters. Place the biscuits on a baking sheet.
• Bake the casserole uncovered, and at the same time bake the biscuits for 15 minutes in the preheated oven, or until the biscuits are done. Just before the biscuits are done, remove the casserole from the oven, and lay slices of cheese over the top. Return to the oven to melt.
• To serve, dish the mixture out onto serving plates, and press a few biscuit quarters into each helping.

50 BEST CASSEROLES (+ EASY DINNER)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious casserole in 30 minutes or less!

BRIE STUFFED FRENCH TOAST

Steps:

• In a medium-hot pan, melt 2 ounces of butter. After butter melts, but before starting to brown, add walnuts. Reduce heat to medium and lightly cook walnuts until you begin to smell aroma of toasted nuts. Add bananas to walnuts. Cook approximately 3 to 5 minutes or until bananas begin to caramelize. Remove pan from heat (very important, do not add liqueur to pan while still on burner), add banana liqueur and return to heat. If pan is hot enough, let most of the liquid evaporate until removing from heat. Add maple syrup and set aside in serving container. Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in shallow bowl. Stir vigorously to combine cinnamon with mixture. Dip challah bread into egg mixture, make sure that bread soaks up liquid.
• Heat pan to medium. Melt tablespoon of butter. After butter has melted and before it begins to brown, add 2 slices to pan. Gently lay bread into butter. After approximately 30 to 45 seconds, turn over 1 slice, place brie on cooked side of challah. Place other piece of challah bread on top of brie (uncooked side still facing up). Add more butter if necessary. Cook another minute, turn over, cook 1 more minute. Continue with the remaining bread and cheese in the same manner.
• Place on a plate, spoon your syrup mixture on top and enjoy.

OVERNIGHT BLUEBERRY FRENCH TOAST RECIPE

Steps:

• Spray a 9 x 13 inch pan with nonstick cooking spray.
• Arrange 1/2 of the bread cubes in the bottom of the pan.
• Spread cream cheese cubes and blueberries over the bread cubes.
• Top with remaining bread cubes.
• Mix together eggs, syrup, and milk. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
• Bake covered with foil at 350 degrees F for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.
• For the syrup, mix together sugar, water, and cornstarch in a saucepan over medium heat until slightly thickened.
• Stir in blueberries and simmer for 10 minutes.
• Serve over french toast.