Casseroles

TATER TOT CASSEROLE

Submitted by Cat Jackson | Administration - RDU

INGREDIENTS:

Tater Tots 6 to 10 Eggs Cheese Ham Onions/ scallions peppers, mushrooms, anything you would put in an omelet

PREPARATION INSTRUCTIONS:

Take any size Pyrex baking dish and spray with Pam. Cover the bottom of the pan with a single layer of tater tots. Bake at 425 degrees until tots are crispy. Remove from oven and cover with cheese, ham, scallions (whatever filling you would like). Beat 6-10 eggs (depending on size of Pyrex), season with salt and pepper, pour over tater tots and toppings. Bake until eggs are cooked - 10-15 minutes. Cut and enjoy!

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

This is our go to easy Gluten Free family/ buffet breakfast! Kids love it, fills up grownups, travels well, can be reheated!!

SWEET POTATO CASSEROLE

Submitted by Jen Deal | Marketing - CLT

INGREDIENTS:

Pudding 6 Medium Sweet Potatoes (baked, peeled, mashed) 1 C Sugar 1/2 Teaspoon Salt 2 Eggs (well beaten) 1 Stick Butter (cut in small pieces)

Crust 1 C Brown Sugar 6 Tablespoons Plain Flour 1 C Chopped Pecans 4 Tablespoons Butter (melted)

PREPARATION INSTRUCTIONS:

Preheat oven to 350. In a large mixing bowl combine all pudding ingredients and mix well. Transfer pudding mixture to a 9x12 baking dish. Top pudding with Crust. Bake for 30-40 minutes or until crest is your desired golden brown.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

This is a staple dish every year at our family’s thanksgiving - it’s the perfect complementally side. It’s also my most requested item at every Friendsgiving.

QUICK CRAB CASSEROLE

Submitted by Julie Young | P+D - RDU

INGREDIENTS:

6 slices bread, cubed 1 lb. crab meat (can use imitation crab) 1/2 lb. sharp cheddar cheese, grated 1/4 c. butter, melted 3 eggs, beaten 1/2 t. dry mustard 2 c. milk dash of salt

PREPARATION INSTRUCTIONS:

Must do ahead and refrigerate overnight. Line bottom of greased 11 x 7-inch casserole dish with bread. Layer crab on top of bread. Spread cheese on top of crab. Pour melted butter over top. Beat eggs, dry mustard, milk, and salt together. Pour over casserole. Refrigerate overnight. Bake covered at 350 degrees for 1 hour.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

When my husband and I got married and started a family, we were looking for ways to create our own traditions for our new family. This recipe was passed to me by my mother who made it for brunch the morning after my husband and I were married. Now, we prepare this dish for holiday mornings so we can enjoy time with our family while a casserole bakes in the oven. We do it for Christmas morning, but it could be done for any special occasion or brunch.

SAVORY CORN PUDDING

Submitted by Madelene Finch | Marketing - RDU

INGREDIENTS:

3 tablespoons flour 2 tablespoons sugar 2 teaspoons baking powder 2 teaspoons kosher salt 6 large eggs 2 cups heavy cream (if you don’t have this, milk will be fine) 1/2 cup salted butter, melted and cooled Olive or canola oil 3 1/2 to 4 cans of corn (can use 6 cups of frozen or fresh corn, if preferred) 1/2 chopped sweet onion (can use frozen, if preferred) 2 tablespoons chopped fresh thyme

PREPARATION INSTRUCTIONS:

Preheat oven to 350°F. Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended.

Heat oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Stir in 1 Tbsp. thyme. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Spoon into a 13- x 9-inch (3-quart) baking dish and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving. Sprinkle with remaining 1 Tbsp. thyme.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

This is a recipe that I found looking through a magazine (Southern Living) several years ago in preparation for my first Thanksgiving that I hosted at my house. My mom, my brother and his family came over for Thanksgiving that year. I had never tried corn pudding before, but really was intrigued by the savory part of it. I made it and it was a hit. After that, I started bringing it to my mother-in-law’s house, and she really liked it, so now she asks for it (which makes me smile because I am not a very good cook, LOL).

3-CHEESE CAULIFLOWER CASSEROLE

Submitted by Verity Burk | P+D - DFW

INGREDIENTS:

2 tablespoons unsalted butter 1 medium head of cauliflower, about 2 1/2 lbs, broken into florets 2 tablespoons all-purpose flour 1 cup heavy cream or half-n-half 3/4 cup grated gruyere cheese 1/2 cup grate gouda cheese 1/4 cup panko or breadcrumbs 2 tablespoons parmesan 1 tablespoon thyme 1 tablespoon olive oil

PREPARATION INSTRUCTIONS:

Preheat oven to 400 degrees and butter a 2-quart or 9x13 baking dish. Bring a large pot of salted water to boil and blanche the cauliflower for 5 minutes. Drain and set on a dishtowel to cool and dry out. In a small saucepan, melt the 2 tablespoons of butter over medium heat. Mix in the flour to create a roux, stirring for about 1 to 2 minutes until a pale golden color. Continue stirring while pouring in the cream or half-n-half and bring to a low simmer. Stir frequently to avoid burning. Once the mixture thickens, take the pan off the heat, and stir in half the gruyere and gouda. Pat cauliflower dry and transfer to baking dish. Pour the cheese sauce over the cauliflower and season with salt and pepper. Top with remaining gruyere and gouda. Place dish in oven for 20 minutes or until the cauliflower starts to turn golden brown. While cooking, stir together panko, parmesan, oil, and thyme in a small bowl. Remove dish from oven and sprinkle panko mixture over cauliflower. Return to the oven for 10 more minutes. Allow to cool for 5 minutes before serving.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

We love vegetables with our Thanksgiving and Christmas dishes, and this is a perfect addition!