Hot Sherried Fruit Casserole Recipe 55

SHERRIED BAKED FRUIT

Steps:

• Combine butter and flour in small saucepan over low heat, blending until smooth.
• Stir in sugar.
• Slowly add sherry, stirring constantly, until thickened.
• Combine the sauce with the drained fruits in a 2-quart casserole.
• Cover and refrigerate overnight.
• Bake at 350° for 30 minutes.

HOT SHERRIED FRUIT CASSEROLE RECIPE - (5/5)

Steps:

• Drain fruit and arrange in layers in a 2 qt. casserole. Cook sauce in double boiler until thick and smooth. Pour hot sauce over fruit cover and refrigerate overnight or several days. Bake uncovered at 350 degrees for 30 minutes or until hot and bubbly.

SHERRIED CHICKEN AND FETTUCCINE CASSEROLE

Steps:

• Preheat oven to 375.
• Cook pasta in boiling water 8-10 minutes and drain well. (pasta will still be quite firm).
• Heat butter in skillet and sautee onion, garlic, bell pepper and mushrooms until tender.
• Add flour and cook for 1 minute.
• Add sherry, broth, salt and pepper and bring to a boil.
• Stirring constantly, cook 2-3 minutes.
• Mix together pasta, chicken, cream and vegetable sauce.
• Pour into a shallow casserole dish and top with cheese.
• Bake 30 minutes or until browned and bubbly.

SHERRIED HOT FRUIT

Steps:

• Drain fruit and cut into bite-sized pieces. In a 3-quart casserole dish, layer fruit, dotting each layer with butter, a sprinkle of brown sugar, and almonds. Top with macaroons. Sprinkle with sherry or fruit juice. Bake at 350° for 20 minutes.

HOT FRUIT CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Drain the pineapple chunks, peaches, pears, and cherries.
• slice the bananas and sprinkle with lemon juice.
• Add the bananas to the fruit.
• Transfer half of the fruit mixture to a 3 quart casserole dish.
• Sprinkle half the brown sugar, half the vanilla crumbs, half the margarine, and half the creme de banana.
• Cover with the remaining fruit and the remaining sugar, vanilla crumbs, margarine, and creme de banana.
• Bake for 30 to 40 minutes, or until fruit is bubbly.
• Stir to combine before serving.

HOT FRUIT CASSEROLE

Steps:

• Arrange drained fruit layers in large buttered casserole dish in the following order: pineapple, peach slices.
• pear halves, apricot halves and spiced apple rings.
• Combine flour and brown sugar and mix well with the melted butter and creme sherry in a sauce pan.
• Cook over medium heat, stirring constantly until thickened.
• Pour over fruit, cover and refrigerate overnight.
• Remove from refrigerator and allow to come to room temperature before baking for about 30 minutes at 350 degrees, or until hot and bubbly.
• NOTE: Cooking time refers to both cooking and chilling time.

LINDA'S MACAROON FRUIT CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 baking pan with cooking spray.
• In a large bowl gently mix peaches, pears, pineapple, cherries and apricots.
• Set aside.
• Place macaroons in food processor and crush coarsely(may need to do this in 2 batches).
• Spread 1/3 crumbs evenly over the bottom of the baking dish.
• Top with 1/2 of the fruit.
• Repeat layers ending with macaroon crumbs.
• Scatter slivered almonds and brown sugar over the top.
• Cover loosely with aluminum foil.
• Bake for 30 minutes.
• Remove from oven.
• Drizzle melted margarine on top.
• Bake uncovered for 45 minutes or until top is bubbly and lightly brown.
• Serve warm.

HOT FRUIT CASSEROLE

Steps:

• Drain all fruits and cut pineapple slices in half. In a large 18x28-inch baking dish, arrange fruits in alternating layers, with apple rings on top. Combine flour, sugar, butter, and sherry in top of a double boiler over simmering water and cook, stirring until mixture is thickened and smooth, about 10 minutes. Pour mixture over fruit, cover with plastic wrap, and let stand overnight in refrigerator. Preheat oven to 350°. Place casserole in oven and bake until bubbly hot and slightly glazed on top, 20-30 minutes.

CLASSY HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Mix macaroni, 3/4 of the Cheddar cheese, asparagus, ham, onion, and mayonnaise in a bowl to coat pasta and vegetables in mayonnaise; season with salt and pepper. Spread the macaroni mixture into a 9x13-inch baking dish. Layer remaining Cheddar cheese over the macaroni mixture; top with bread crumbs.
• Bake in the preheated oven until the breadcrumbs are golden brown, about 30 minutes.