Archive for the ‘Casserole’ Category

Bake 52 Week 38: Make Ahead French Toast

September 19, 2012

On paper, this recipe looked pretty good, especially since I love French toast.  But like our host, Valerie, I anticipated a more traditional French toast as the end product.  As soon as I started scooping it out to put on plates, I knew there was no way on this green earth that I would be putting any of this casserole in my mouth.  It smelled good, but the soggy texture made my stomach turn.  Joseph grew up eating bread and milk and the kids love it too.  The thought of eating soggy bread makes me want to gag.  I had hoped that the kids’ affinity for bread and milk would influence their response to this casserole, but unfortunately, it didn’t.  None of them liked it, and I was just glad that the school serves breakfast in the classroom each morning, so I knew that they wouldn’t starve.  I tried to bribe them to finish eating by saying that they could ride their scooters to school–which is a big deal for my kids–and they still didn’t finish.

I had high hopes for this recipe, and I’m sad that it didn’t meet my expectations.  If it sounds like something you’d like to try, head on over to Valerie’s blog for the recipe.



Chicken Parmesan Bake

November 23, 2011

I saw this recipe on Pinterest and pinned it….twice.  I guess that means it looked really good to me.  I was at a loss for what to make for dinner one night and went to my handy dandy recipe board there to find a quick and easy idea.  Chicken Paremsan Bake stood out to me.  I called Joseph and asked him to stop on his way home from work to pick up a couple of ingredients we didn’t have, and set out making preparations.  I didn’t take pictures along the way, but this recipe is EASY.  And quick.  My two favorite things.  Even better, EVERYONE in the family loved it!  This is one that will definitely go into our regular rotation!

Chicken Parmesan Bake (via Food Wishes, where a nice video tutorial is also posted)

2 tbsp olive oil
2 cloves garlic, crushed
Hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used tenderloins and just covered the bottom of the baking dish)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

Coat the bottom of your baking dish with the olive oil and sprinkle the garlic and  red pepper flakes on top.  Place chicken breast in the dish, covering the entire bottom.  Pour 2 cups of marinara sauce over the chicken.  Sprinkle the basil and half of your mozzarella and parmesan cheese on top.  Spread the croutons over the top of that, and then sprinkle the rest of the cheese on top. Bake at 350° for 35 minutes, or until the chicken is thoroughly cooked.