Casseroles: savory and sweet

I have given you this recipe before but it bears repeating because it is so delicious and versatile. And pretty much foolproof. I’m posting the basic recipe here but you can change the meat up to almost anything. The original recipe with bacon is delicious as is, but I like to experiment.

Instead of bacon I have used sliced smoked sausage, smoked sausage with cheese and jalapenos, beef brisket, barbecued chicken (that was good but a little dry for my liking), ham. The list goes on.

I know some of you are deer hunters and eaters so use deer meat. The point is this recipe is very versatile where the meat is concerned. Just cut it up into bite sized pieces, whatever you use.

Loaded Cauliflower Casserole

2 lbs cauliflower florets

8 oz shredded sharp cheddar cheese, divided

8 oz shredded Monterey Jack cheese, divided

8 oz block cream cheese, softened 4 tablespoons heavy

4 tablespoons heavy cream

2 bunches green onions, sliced (1-1/2 cups)

6 sliced bacon, cooked and crumbled

1 clove garlic, grated

Salt and pepper to taste

Preheat oven to 350 degrees. Steam cauliflower florets until tender.

While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream. Stir in sliced green onions, chopped bacon, and garlic. Set aside.

Drain any liquid from steamed cauliflower and add hot cauliflower to cheese mixture.

Stir cauliflower and cheese mixture together.

Taste for seasoning, and add as necessary.

If you want a finer texture, give a few mashes with the potato masher.

Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.

Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

I don’t remember if I’ve shared this one before but it is a very good breakfast casserole. And easy because you can prepare it the night before, refrigerate, then bake in the morning. Would be good for Christmas day. I’m sure the Grand Marni

I’m sure the Grand Marnier is good but I’ve never used it.

I made it for work several times at The Greensheet and got marriage proposals. Just saying.

Creme Brulee French Toast

1 stick butter 1 cup brown sugar

1 cup brown sugar

2 tbsp corn syrup

8-10 inch round country loaf, or 1 pound French bread or 1 Challah

5 eggs

1-1/2 cups half and half

1 tsp vanilla

1 tsp Grand Marnier

1/4 tsp salt

Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9x13 pan.

Slice bread into slices and place on top of the sauce in the pan, press together to fit.

Whisk together eggs, half and half, vanilla, Grand Marnier and salt. Pour over bread. Cover and chill 8 to 24

Cover and chill 8 to 24 hours.

Bake at 350 degrees for approximately 40 minutes, until puffy and brown.