Spread in order given:
croutons,
sausage and cheese in a
13 x
9-inch pan layered.
Beat
eggs.
Add
milk
and
dry mustard. Pour over cheese.
Cover
and
place
in refrigerator overnight. The next morning, put sliced mushrooms on top.
Mix cream of mushroom soup with milk.
Pour over top.
Bake at 300\u00b0 for 1 hour and 45 minutes.
A
very
good
recipe for Christmas morning or when you have guest and don't want to spend a lot of time in the kitchen.
ender.
Meanwhile, to make herbed cheese croutes, preheat grill. Place
In medium mixing bowl, toss 3/4 cup of croutons with 2 tablespoons melted butter; set aside.
In large saucepan, cook zucchini in lightly salted water until barely tender (5 minutes). Drain.
Cook carrots and onions in 1/4 cup butter until tender. Add remaining croutons, soup, sour cream, pimento, salt and pepper.
Mix thoroughly.
Stir in cooked squash.
Spread in ungreased 1 1/2-quart glass baking dish.
Top with more croutons. Bake at 350\u00b0 about 35 minutes or until hot and bubbly.
he soup into bowls. Sprinkle croutons over the top of the
Cook carrots until fork tender, drain.
Add remaining ingredients.
Put croutons on top.
Bake at 325\u00b0 for 30 to 45 minutes, until croutons are browned.
ressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss
ot melted butter and croutons until the croutons are basically reduced to
Line the bottom of a 9-inch pie or quiche pan with a single layer of the croutons.
Alternate 1/4-inch slices of tomato with mozzarella slices on top of the croutons.
Sprinkle with the red wine vinegar and then the dried basil.
Put in a microwave oven for 5-8 minutes or until the cheese has melted.
Enjoy!
Stir mixture again;
sprinkle croutons over top.
Cook 6
Toss 3/4 cup croutons in the 2 tablespoons melted margarine, set aside.
In large saucepan, cook zucchini in slightly salted water 5 minutes, drain.
Cook carrots and onions in 1/4 cup melted margarine until tender.
Add remaining croutons, soup, sour cream, pimentos, salt and pepper.
Mix thoroughly, gently stir in zucchini; spread in 10 x 6 x 2-inch glass baking dish.
Top with remaining croutons.
Bake at 350\u00b0 for 35 minutes or until hot and bubbly.
In a large bowl combine tomatoes, bell pepper, cucumber, onion, and capers.
In a small bowl, whisk together vinegar and oil.
season with salt and pepper to taste.
pour dressing over vegetables and toss thoroughly.
Spread croutons in a single layer in a large serving bowl.
Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all. sprinkle basil on top.
esired. Add the garlic-flavored croutons and toss again.
Evenly
latter and top with Herbed Sour Cream.
Herbed Sour Cream.
Grease a 9 x 13-inch cake pan well.
Spread croutons in pan. Layer grated cheese over croutons.
Brown and drain the sausage (with salt and pepper to taste).
Layer sausage over cheese.
Beat well the eggs with the milk and dry mustard.
Pour over sausage. Refrigerate overnight.
Bake 1 1/2 hours at 300\u00b0.
br>Stir together egg white, croutons, cottage, cheese, carrot, and sauce
emove from heat.
Add croutons all at once, tossing lightly
n a skillet, stir in croutons. Do not brown. Remove casserole
Spray a 9 x 13-inch pan with Pam.
Line croutons on bottom. Top with 1/2 cup grated cheese.
Brown sausage.
Cut into pieces and drain.
Beat eggs, milk, mustard and salt in small bowl.
Pour over croutons and sausage.
Refrigerate overnight.
Before baking, dilute mushroom soup with 1/2 cup milk.
Pour over mixture.
Top with remaining cheese.
Bake at 300\u00b0 for 45 minutes.
Top should be lightly browned and bubbly.
Serves 6.
Brown and drain sausage.
Crush croutons.
Put sausage in bottom of a casserole dish; spread croutons on top.
Place croutons on bottom of 9 x 13-inch baking dish, then cheese.
Mix eggs with other ingredients; pour over croutons; refrigerate overnight.
Bake 1 1/2 hours at 300\u00b0.