You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Recipes

  • A twist on classic soup
    As much as we love a classic chicken noodle soup, we decided to mess with ours a bit. The essence of the dish stayed the same – chicken and noodles swimming in chicken broth.
  • Some sweet, healthy treats for breakfast
    As mornings get crisper and cozy beds tempt the snooze button, some of us will take any motivation we can get to roll out of bed.Perhaps the promise of a sweet breakfast?That doesn’t mean it has to be unhealthy.
  • Eggs make Greek soup creamy
    Score! It always feels that way when a dish described as “creamy” involves no dairy. Here, the texture is created with a mixture of egg and lemon juice.
Advertisement
Associated Press

A casserole for Christmas morning

What you want on Christmas morning – a house that effortlessly fills itself with joyous sounds and delicious aromas. What you usually get on Christmas morning – towers of wrapping paper, hermetically sealed toys that can be opened by no human, and a kitchen that demands way too much of your attention.

I can’t help you with the wrapping paper or packaging, but I can make your holiday breakfast a little easier. I’m a big believer that Christmas morning is meant to be spent under the tree, not at the stove. And yet I still want the house to fill itself with delicious aromas.

My solution? A do-ahead breakfast casserole that I can prep the night before, then just pop into the oven to bake unattended while gift insanity commences. So this year I created an indulgent dish that is equal parts casserole, hash browns, fruit crumble and French toast. Because … why not? It’s Christmas.

French Toast Hash Crumble Casserole

9 eggs

2/3 cup half-and-half

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

8 slices sandwich bread

4 cups (about 1 pound) frozen shredded potatoes

3 large apples, peeled, cored and diced

8 ounces (2 cups) shredded cheese

2 cups all-purpose flour

1 cup rolled oats

1 cup packed brown sugar

1 cup (2 sticks) butter, softened

1 tablespoon cinnamon

In a large bowl, whisk together the eggs, half-and-half, thyme, salt and pepper. Set aside.

Coat a deep 9-by-13-inch baking pan with cooking spray. Arrange 4 slices of the bread in an even layer over the bottom of the pan.

In a large bowl, toss together the potatoes, apples and cheese. Spread the mixture evenly over the bread. Pour half of the egg mixture evenly over the potatoes and apples, pressing it with a fork to help it absorb evenly. Top the potato mixture with the remaining 4 slices of bread. Pour the remaining egg mixture over the bread and press gently with a fork to help it absorb.

In the same bowl used to mix the potatoes and apples, combine the flour, oats, brown sugar, butter and cinnamon. Use your hands to mix the ingredients together until evenly blended. Spread the crumble topping evenly over the bread. Cover tightly with plastic wrap and refrigerate until morning.

When ready to bake, heat the oven to 375 degrees. Uncover the baking dish and bake for 1 hour, or until lightly browned and crisp. Makes 12 servings.

– J.M. Hirsch, Associated Press

Advertisement