![]() ![]() Mix the brown sugar and pineapple syrup together in a small bowl and heat in the microwave for 30 second increments, stirring in between until the sugar has melted. Top with the remaining potato slices, spoon any remaining cream over, and sprinkle with the Gruyere and remaining tablespoon of Parmesan.Īrrange the ham slices in a single overlapping layer down the center of the sheet pan, leaving an empty space for the biscuits. Spoon half the potato slices into an even, overlapping layer on the buttered area and sprinkle evenly with 1 tablespoon of the Parmesan. Turn the asparagus spears and return the baking sheet to the oven.īutter 1/3 of the clean sheet pan. Remove the carrots from the oven and spoon the marmalade over them, stirring until completely coated. Cook, stirring only occasionally, until the potatoes are tender when pierced with the tip of a paring knife and the cream has thickened, 10 to 12 minutes. Bring to a boil over medium heat, cover the pan, and lower the heat to maintain a simmer. ![]() Stir the remaining 1 cup heavy cream, the garlic, the remaining 1/4 teaspoon chopped thyme, 3/4 teaspoon salt and a pinch of pepper together in a measuring cup or bowl and pour over the potatoes. Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or a vegetable slicer and place in a medium skillet with a lid. Bake on the bottom rack until the vegetables are just beginning to become tender, 15 minutes. On the other side of the tray, toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt and some pepper and spread it evenly. Drizzle the carrots with the butter and 1/2 teaspoon salt and toss to coat. Melt 2 tablespoons of butter in a small bowl in the microwave. Line one sheet pan with parchment paper and spread the carrots on half. Cut into 4 equal-sized square biscuits, reshaping if necessary, and transfer to a plate to chill.Ĭut the carrots into 1 1/2-inch chunks on the bias, halving any larger pieces to keep them all roughly the same size. Gather the dough into a ball, transfer it to a floured surface and pat into a 1-inch-thick square. Add 3/4 cup of the cream and stir with a wooden spoon until the dough just comes together. Whisk the flour, 1 tablespoon of the parmesan, the baking powder, 1/4 teaspoon of the thyme, 1/4 teaspoon of salt and 1/4 teaspoon black pepper together in a large bowl. (Seriously, your guests might not even notice the ham.) Start planning your menu now, and be sure to include these 46 Easter casseroles for dinner this year.Position the oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Even better, all of these recipes can be made in your trusty 13x9 baking dish. We even threw in a few main dish casseroles that'll make feeding a crowd a total breeze. Think forever favorites like macaroni and cheese, broccoli-cheese casserole, and the iconic pineapple casserole. If you're hosting Easter dinner this year, you're going to need these easy and classic Easter casseroles on hand. ![]() Easter is a holiday that doesn't necessarily scream "casserole" as much as others, but then again we'd be confident to say that every Southerner wouldn't dream of the post-egg hunt meal ever being casserole-less. Christmas? Classics like oyster casserole and corn pudding come into play. Thanksgiving? It's basically a celebration of sideboard casseroles. While Southerners serve up casseroles all year long, we especially rely on the often creamy, cheesy, comforting recipes when each holiday comes along. ![]()
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