You don't always have time to make a big breakfast meal on demand, so a make-ahead casserole like this is a great idea for those harried mornings when you've got to get out the door but still want something hearty and filling in your belly. Just mix everything up and put the casserole in your fridge until the next morning. Then bake it up as instructed and chow down.
- 10 cups bread cubes
- 2 cups diced cooked rabbit
- 1 cup diced potatoes
- 1 cup diced celery
- 1/2 cup diced carrots
- 1/4 cup minced fresh parsley
- 4 cups milk
- 2 cups chicken broth
- 5 eggs, beaten
- 1/4 cup butter, melted and cooled
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (12 ounce) jar chicken gravy (optional)
- Arrange bread cubes in a single layer on several ungreased large baking sheets. Bake at 350 degrees F for 20-30 minutes until golden brown and crisp.
- Transfer to a large bowl. Add the rabbit, potatoes, celery, carrots and parsley. In another large bowl, combine the milk, broth, eggs, butter, salt and pepper. Pour over bread mixture; toss to coat.
- Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes; stir. Bake 45 minutes longer or until a knife inserted near the center comes out clean. Serve with gravy if desired.(Adopted from Tifanny Simpson's Meat Rabbit News)
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