Croque Monsieur Casserole Croque monsieur, Cooking, Cooking recipes
Get out a 9 x 13 baking pan and spray it well with cooking spray. Lay out the chopped croissants in an even layer on the bottom, followed by the ham. Spread the finished béchamel on top of that in a thin layer. Then whisk the eggs, milk, salt, pepper, herbs de provence and garlic powder together in a bowl.
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Instructions. Generously coat a 9x13-inch baking dish with butter and set aside. Whisk the milk, eggs, pepper, and salt together in a large bowl. Spread the mustard on one side of each slice of bread. Place half of the bread slices Dijon-side up in the baking dish.
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Instructions. Spray a baking dish approximate 7x11or 8x11 with cooking spray. Slice the baguette into slices about 1/2-inch thick. Spread a little bit of butter on one side of each bread.
Croque Madame Casserole with Ham and Gruyère recipe
Instructions. Preheat the oven to 175C/350F. Make 4 ham and cheese sandwiches with the bread, ham and cheese. Cut each in half diagonally so that you have 8 sandwich halves. Whisk the eggs together with the milk, mustard and a good grinding of salt and pepper in a jug. Add the chopped onion and garlic.
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Heat a saucepan over medium-high heat. Add the butter and when melted, add the flour, stirring to make a roux. Add the milk, bring to a simmer and reduce heat, allowing the béchamel to cook for about 15 minutes. Stir frequently, then remove from the heat and reserve. In a large mixing bowl, whisk together the half and half, eggs, and nutmeg.
The Croque Monsieur Breakfast Casserole
Preheat your oven to 350 F. Grease a 9×13 inch baking dish with a bit of butter. Slice the croissants in half through the middle so you have a top and bottom. Brush each half with a generous layer of béchamel then layer 1-2 slices each of ham and cheese, reserve a few few slices of cheese to top the croissants at the end.
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Whisk eggs and milk. 35. Whisk the eggs and milk together in a large bowl and season with salt and pepper. Pour the egg mixture over the casserole. Allow to rest at room temperature for about 30 minutes. 7.
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Use a spoon to carefully distribute. Combine the two cheeses in a mixing bowl and sprinkle ½ cup of the cheese blend over the top. Add the rest of the bread and remaining liquid on top. Finish with the rest of the ham and one more cup of the cheese blend. Bake for 30 minutes, or until crispy and golden.
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Step 3. Whisk together eggs, half-and-half, mustard, hot sauce, and salt in a large bowl until evenly combined. Arrange half of the cubed bread in bottom of prepared dish. Sprinkle with 1 cup Gruyere and half each of onion-garlic mixture and ham. Repeat layering with remaining bread, onion mixture, ham, and Gruyere cheese.
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Heat oven to 325 degrees and generously butter a 9-by-13-inch (or 1 1/2- to 2-quart) baking pan. Butter the slices of bread on one side and spread a thin layer of mustard on the other side. Arrange, shingled, over the bottom of the pan, buttered side up; you may not need all the bread. Drape evenly with ham.
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Gradually whisk in the milk, heavy cream, salt and pepper. Bring to a boil still over medium heat, stirring regularly. When boiling, reduce heat to medium low and simmer, stirring regularly, until thickened, about 3-4 minutes. Remove from heat and stir in the shredded Gruyere and nutmeg, stirring until the cheese is melted.
Croque Madame Breakfast Casserole Recipe Recipe Breakfast recipes
Preheat the oven to 350 F. Cover the dish with foil and bake for 30 minutes. Uncover, increase the heat to 400 F, and bake for around 15 minutes, until the top is golden brown.
Recipe Baked CroqueMonsieur Casserole Recipe Easy french recipes
Preparation. Step 1. Heat oven to 325 degrees and generously butter a 9-by-13-inch (or 1½- to 2-quart) baking pan. Butter the slices of bread on one side and spread a thin layer of mustard on the other side. Arrange, shingled, over the bottom of the pan, buttered side up; you may not need all the bread.
Croque Monsieur Casserole Eat. Drink. Love. Croque monsieur, Baked
Preheat the oven to 175C/350F. Make 4 ham and cheese sandwiches with the bread, ham and cheese. Cut each in half diagonally so that you have 8 sandwich halves. Whisk the eggs together with the milk, mustard and a good grinding of salt and pepper in a jug. Add the chopped onion and garlic.
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Fill your greased casserole—tightly! Drizzle with any extra béchamel. Sprinkle generously with Gruyère. Wrap up tightly and refrigerate. The next morning, heat your oven to 350°F. Uncover baking dish, and bake 30 to 45 minutes or until bubbling and golden. Sprinkle immediately with chopped chives and serve!
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Crank the oven to 350°F (175°C). Uncover the casserole and place it on a foil-lined rimmed baking sheet. Using a whisk, stir the béchamel to loosen it. Spread the sauce over the top, and sprinkle with the remaining cheese. Bake the casserole until puffed and golden brown, 50 to 55 minutes.