Type what you have

Ingredients

• ✓ white bread
• butter
• cheddar cheese

Instructions

1. 1 Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-low heat. Place bread slices over hot butter in the skillet.
2. 2 Spread about 1/4 cup Cheddar cheese on 1 bread slice; place other bread slice, butter-side up, on top of cheese. Spread about 2 tablespoons cheese on top of sandwich.
3. 3 Melt remaining 1/2 tablespoon butter in the skillet next to sandwich. Flip sandwich onto melted butter, cheese-side down. Spread remaining cheese on top of sandwich. Cook until cheese on the bottom is crispy and caramelized, 3 to 4 minutes. Flip sandwich and cook until cheese is crispy and caramelized on the other side, 3 to 4 minutes more.

By John Mitzewich

Ingredients

• ✓ white bread
• egg
• breakfast sausage
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish.
3. 3 In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil.
4. 4 Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.

By SLA

Ingredients

• ✓ white bread
• tomato
• butter
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour the tomatoes into a 1 1/2 quart baking dish. Place the torn pieces of bread in a layer over the tomatoes, and dot with pieces of butter. Season with salt and freshly ground black pepper to taste.
3. 3 Bake for 35 to 40 minutes in the preheated oven, or until golden brown.

By Carol Brunell

Ingredients

• ✓ white bread
• cooking spray
• pineapple
• egg
• sweetened condensed milk
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch glass baking dish with cooking spray.
2. 2 Combine pineapple, eggs, condensed milk, and sugar in a large bowl; mix well. Gently fold in bread cubes until well moistened; pour into the prepared baking dish.
3. 3 Bake in the preheated oven until lightly golden on top, 25 to 30 minutes.

By lindslu01

Ingredients

• ✓ white bread
• sugar
• butter
• margarine
• egg
• pineapple

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
2. 2 Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy.
3. 3 Beat in eggs one at a time, then stir in crushed pineapple and bread cubes.
4. 4 Transfer mixture into prepared baking dish. Bake in the preheated oven until golden brown on top, about 50 minutes to 1 hour. Let stuffing stand for a few minutes before serving.

By Nancy Healy

Ingredients

• ✓ white bread
• sugar
• butter
• egg
• cinnamon
• nutmeg
• pineapple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a medium-sized casserole dish.
2. 2 Beat sugar and butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, one at a time, then stir in cinnamon and nutmeg. Mix in crushed pineapple and bread until incorporated; transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until bubbly and lightly browned on top, about 1 hour.

By Cheryl

Ingredients

• ✓ white bread
• butter
• parsley
• pecorino romano cheese
• garlic
• provolone cheese
• mozzarella cheese

Instructions

1. 1 Heat a large skillet over medium heat.
2. 2 Combine butter, parsley, Pecorino Romano cheese, and garlic in a small bowl.
3. 3 Lightly coat 1 side of each bread slice with butter mixture; flip. Top 2 bread slices with provolone and mozzarella cheese; place remaining 2 bread slices, buttered-sides up on top.
4. 4 Cook on one side until golden brown, 3 to 4 minutes. Flip; cook on second side until cheese melted and golden brown, 3 to 4 minutes more. Cut sandwiches in half; serve.

By Kimberly Holland

Ingredients

• ✓ white bread
• potato
• butter
• onion
• celery
• milk
• seasoned salt

Instructions

1. 1 Place potato cubes in a large pot and cover with salted water; Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain; allow to steam dry for 1 to 2 minutes.
2. 2 Melt 1/2 cup butter in a large skillet over medium heat. Add onions and celery; cook and stir until reduced and browned, about 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch glass baking dishes.
4. 4 Combine 1/2 cup butter and cooked potatoes in the bowl of a stand mixer fitted with the paddle attachment; start on Low setting. With mixer running, add 4 slices torn bread, 1 cup milk, and 1 tablespoon seasoned salt until combined, then add 4 more torn slices bread and remaining 1/2 cup milk until combined, then add 2 more torn slices bread until roughly incorporated.
5. 5 Add onion-celery mixture, 4 more torn slices bread, 1/2 cup more butter, and 1 tablespoon more seasoned salt to the mixer bowl until incorporated, then add 2 to 4 more torn slices bread, allowing mixer to run until desired consistency.
6. 6 Cut remaining 1/2 cup butter into thin slices. Divide dressing between prepared baking dishes; top with sliced butter and remaining 1 tablespoon seasoned salt. Cover dishes with aluminum foil.
7. 7 Bake in the preheated oven until dressing browned, about 1 hour.

By Shauna Rhoads

Ingredients

• ✓ white bread
• chicken breast
• salt
• pepper
• white rice
• cream of chicken soup
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken with salt and pepper; place in a microwave-safe dish. Cover and microwave on high for 5 to 6 minutes. Flip, cover again, and cook until no longer pink in the center and the juices run clear, 2 to 3 more minutes. Remove from the oven and let cool, about 10 minutes.
3. 3 Transfer cooled chicken to a 7x11-inch baking dish. Stir in rice and condensed soup until well combined. Sprinkle Cheddar over top, then bread cubes.
4. 4 Bake in the preheated oven until cheese is melted and bubbly and bread cubes are toasted, about 20 minutes.

By Lee

Ingredients

• ✓ white bread
• butter
• margarine
• onion
• celery
• poultry seasoning
• salt
• pepper
• chicken broth

Instructions

1. 1 Let bread slices air dry for 1 to 2 hours, then cut into cubes.
2. 2 Melt butter in a Dutch oven or large saucepan over medium heat. Add onion and celery and cook until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
3. 3 Chill, and use as stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

By Carlota Chmielewski

Ingredients

• ✓ white bread
• almond
• olive oil
• salt
• black pepper
• chicken breast
• chicken broth
• butter
• brioche bun

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pulse almonds in the bowl of a food processor to fine crumbs. Add bread, oil, salt, and pepper and pulse mixture to coarse crumbs. Spread evenly on a rimmed baking sheet.
3. 3 Bake in the preheated oven for 10 minutes, stirring halfway through. Set aside to cool.
4. 4 Season chicken with salt and pepper, then place in a Dutch oven or deep skillet in a single layer and cover with chicken broth. Bring to a boil over medium heat, skimming foam. Reduce heat to low, cover, and simmer until no chicken is no longer pink in the center, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and let cool a bit on a cutting board, then shred with two forks.
5. 5 Strain chicken broth to remove solids.
6. 6 Return chicken to the pot, then add bread crumb mixture and 4 cups chicken broth. Boil over medium heat, adding more broth if necessary, until mixture reduces and reaches desired consistency, about 20 minutes. Season with salt and pepper.
7. 7 Melt butter in a skillet over medium-low heat. Toast flat sides of buns until golden brown, 1 to 2 minutes. Fill with a generous scoop of chicken mixture and serve.

By Mary Lee Sauder

Ingredients

• ✓ white bread
• butter
• ground beef
• egg
• onion
• cream of mushroom soup
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter one side of each slice of bread, and press each slice butter-side down into the cups of a muffin tin.
2. 2 In a medium bowl, mix together ground beef, egg, onion, cream of mushroom soup, salt, and pepper until well blended. Fill each bread cup with mixture. Sprinkle shredded Cheddar cheese over the tops.
3. 3 Bake for 30 minutes in the preheated oven, or until meat is cooked through.

By THEEFARMERSWIFE

Ingredients

• ✓ white bread
• butter
• onion
• celery
• poultry seasoning
• salt
• black pepper
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
2. 2 Melt 3/4 cup butter in large stock pot or Dutch oven over medium heat. Add onion and celery; cook until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and black pepper. Remove pot from heat.
3. 3 Stir bread cubes into vegetables until cubes are evenly coated. Stir in chicken broth; mix well. Press 1/4 cup mixture into each of the prepared muffin cups.
4. 4 Bake in the preheated oven until muffin tops are golden brown, about 35 minutes.

By Sheila LaLonde

Ingredients

• ✓ white bread
• egg
• worcestershire sauce
• mayonnaise
• parsley flakes
• seafood seasoning
• baking powder
• salt
• crabmeat

Instructions

1. 1 Mix egg, Worcestershire sauce, mayonnaise, parsley, seafood seasoning, baking powder, and salt together with your hands in a large mixing bowl. Tear bread into tiny bits; add to the egg mixture. Gently fold in crabmeat; form into 4 cakes and arrange onto a lined baking sheet.
2. 2 Refrigerate at least 30 minutes.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Bake crab cakes until heated through and lightly browned, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ white bread
• mayonnaise
• parsley
• butter
• lemon juice
• seafood seasoning
• mustard
• black pepper
• liquid hot pepper sauce
• crabmeat
• rockfish fillet

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.
2. 2 Combine bread cubes, mayonnaise, parsley, butter, lemon juice, seafood seasoning, mustard, black pepper, and hot pepper sauce together in a mixing bowl. Gently stir in crabmeat until combined, being careful not to break crab chunks.
3. 3 Place fish fillets on a clean surface; spoon 1/4 crab mixture onto one side of each fillet. Starting on the side with the crab mixture, roll up each fillet around crab filling. Place rolled fillets into the prepared dish, open sides down.
4. 4 Bake in the preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.

By Chesapeake Baybe

Ingredients

• ✓ white bread
• egg
• onion
• beef base
• black pepper
• ground beef
• cream of mushroom soup
• water
• worcestershire sauce

Instructions

1. 1 Whisk together the eggs, onion, beef base, and pepper in a bowl. Tear the bread into large pieces, and place into the bowl. Let the bread soak for a few seconds and add the ground beef. Mix the meat into the egg-bread mixture, and form into 8 patties.
2. 2 Heat a large heavy skillet over medium-high heat, and fry the patties until they are browned and the meat is no longer pink in the center, about 8 minutes per side. Set the patties aside.
3. 3 Remove the excess grease from the skillet, and whisk the mushroom soup, water, and Worcestershire sauce together in the skillet until smooth. Place the patties back into the skillet, spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors have blended, about 20 minutes.

By JUSTJEN33

Ingredients

• ✓ white bread
• solid white tuna
• water
• cream of chicken soup
• milk
• saltine cracker
• onion
• egg
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
2. 2 Mix tuna, cream of chicken soup, milk, cracker crumbs, bread crumbs, onion, egg, and black pepper until thoroughly combined and spoon the mixture into the prepared bread pan. Smooth top.
3. 3 Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 25 to 30 minutes.

By broomrider

Ingredients

• ✓ white bread
• olive oil
• yellow onion
• celery
• poultry seasoning
• salt
• black pepper
• chicken broth
• turkey breast
• butter
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Generously coat a 2 1/2-quart baking dish with butter. Place bread on baking sheets.
2. 2 Toast bread in the preheated oven until golden brown, flipping halfway through cooking time, about 15 minutes total.
3. 3 While bread is toasting, melt 2 tablespoons butter in olive oil in a frying pan over medium-high heat. Saute onion and celery until soft and slightly browned, 5 to 7 minutes.
4. 4 Cube toast and put in a large mixing bowl with sauteed vegetables. Season with poultry seasoning, salt, and pepper. Add enough chicken broth to mash mixture together and form a moist, but not wet stuffing. Transfer mixture to the prepared baking dish.
5. 5 Rinse turkey under cold water and pat dry. Lay turkey breast, skin-side up, on top on stuffing mixture. Slip cubes of butter under the skin and pour melted butter over top. Season lightly with salt and pepper. Tent with aluminum foil.
6. 6 Bake in the preheated oven for 2 1/2 hours. Remove foil and continue to bake until turkey is no longer pink in the center, juices run clear, and skin browns, about 30 minutes more. Transfer turkey to a plate and let stand 10 minutes before slicing.

By Barbara

Ingredients

• ✓ white bread
• butter
• onion
• celery
• chicken broth
• egg
• water
• sage
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Spread the toasted bread slices in a single layer on baking sheets. Bake until completely dry and crisp, 20 to 30 minutes, turning once. This helps dries out the toast so it can absorb the broth without turning soggy. Remove from the oven and let cool slightly.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
3. 3 Crush toast into crumbs with a rolling pin; transfer to a large bowl.
4. 4 Melt butter in a medium saucepan over medium heat. Add onion and celery; cook until soft, 5 to 7 minutes. Remove from heat; drain.
5. 5 Stir broth and eggs into bread crumbs until moist, but not soggy. Add water, if needed. Fold in onion and celery, sage, and garlic powder; season with salt and pepper.
6. 6 Press mixture into the prepared baking dish.
7. 7 Bake in the preheated oven until top is brown and crisp, about 1 hour.

By LYNN BECKER

Ingredients

• ✓ white bread
• pork sausage
• butter
• celery
• onion
• sage seasoning
• salt
• pepper
• egg
• chicken broth

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Place pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
3. 3 Melt butter in a large saucepan over medium heat. Place celery and onions in saucepan; slowly cook and stir until tender.
4. 4 Mix together sausage, celery, onions, bread, sage, salt, and pepper in a large bowl; add eggs and enough chicken broth to make stuffing mixture moist but not mushy.
5. 5 Press stuffing into the prepared baking dish. Bake in the preheated oven for 1 hour, or until top is brown and crisp.

By KRKing911

Ingredients

• ✓ white bread
• turkey
• water
• butter
• bread stuffing mix
• celery
• onion
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Remove and discard giblets. Pat turkey dry with paper towels. Place turkey in a shallow roasting pan.
3. 3 Bring water and 4 tablespoons butter to a boil in a medium saucepan. Stir in stuffing mix, cover, remove from the heat, and let rest for 5 minutes.
4. 4 While stuffing is resting, melt remaining 1 tablespoon butter in a medium saucepan over medium heat. Add celery and onion; cook and stir until tender, 5 to 7 minutes.
5. 5 Add celery and onion to the stuffing. Mix in toasted bread pieces and season with salt and pepper.
6. 6 Loosely scoop stuffing into the body and neck cavities of the turkey. Rub exterior of the turkey with vegetable oil and loosely cover with aluminum foil.
7. 7 Roast turkey in the preheated oven until an instant-read thermometer inserted in the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C), about 3 ½ to 4 hours. Remove foil during the last 30 minutes of cooking to brown the skin.
8. 8 Let the turkey rest, covered loosely with foil, before carving.

By DD123

Ingredients

• ✓ white bread
• bacon
• olive oil
• butter
• salmon fillet
• salt
• seasoned salt
• mayonnaise
• pesto
• bibb lettuce
• tomato
• havarti cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to 475 degrees F (245 degrees C).
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned and extra-crispy, 10 to 12 minutes. Drain on paper towels.
3. 3 Meanwhile, place bread on a baking sheet; lightly brush tops with olive oil using a pastry brush.
4. 4 Toast in the preheated broiler until crispy (like a crouton), without flipping, about 4 minutes, watching carefully as it toasts. Remove from oven; set aside.
5. 5 Heat remaining olive oil and butter in a large skillet. Season salmon with salt; place skin-sides down into hot skillet. Cook until skin is crispy and salmon is nearly cooked through, about 6 minutes. Flip; cook until top sides salmon are just browned, 2 to 3 minutes more. Remove salmon from skillet, discard skins, and sprinkle with seasoned salt.
6. 6 Spread 1 tablespoon mayonnaise on untoasted sides each bread slice. Top each with 1 salmon fillet, 1 tablespoon pesto, 2 lettuce leaves, 2 tomato slices, 2 slices bacon, 1 slice Havarti cheese, and 1 bread slice, untoasted-sides down.

By Sorcha Morency

Ingredients

• ✓ white bread
• whole wheat bread
• ground turkey sausage
• onion
• celery
• sage
• rosemary
• thyme
• apple
• cranberry
• parsley
• turkey liver
• turkey stock
• butter

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread white and whole wheat bread cubes in a single layer on a large baking sheet.
3. 3 Bake in the preheated oven until evenly toasted, 5 to 7 minutes. Transfer toasted bread cubes to a large bowl.
4. 4 Cook sausage and onions in a large skillet over medium heat, stirring and breaking up lumps, until evenly browned, 6 to 8 minutes. Add celery, sage, rosemary, and thyme; cook and stir until flavors blend, about 2 minutes.
5. 5 Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter; mix lightly.
6. 6 Allow stuffing to cool completely before loosely stuffing a turkey.

By Stacy M Polcyn

Ingredients

• ✓ white bread
• ground beef
• onion
• salt
• black pepper
• garlic powder
• milk
• egg
• yellow mustard
• ketchup
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, thoroughly mix ground beef, onion, salt, pepper and garlic powder. Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup ketchup.
3. 3 Press the meat mixture into a 9x5-inch loaf pan. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 2 hours.

By MROBINSON

Ingredients

• ✓ white bread
• chicken breast
• mayonnaise
• bell pepper
• celery
• onion
• pea
• salt
• black pepper
• milk
• egg
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Spread half of the bread cubes into the bottom of a greased 13x9-inch casserole dish.
2. 2 Stir chicken, mayonnaise, bell pepper, celery, onion, and peas together in a large bowl; season with salt and pepper. Spread chicken mixture on top of bread cubes. Top with remaining bread cubes.
3. 3 Whisk milk and eggs together, and pour over casserole. Cover and refrigerate overnight.
4. 4 Preheat the oven to 325 degrees F (165 degrees C). Remove casserole from the refrigerator, uncover, and spread condensed soup evenly over the top.
5. 5 Bake in the preheated oven for 40 minutes.
6. 6 Sprinkle cheese over top, and continue baking until golden brown and heated through, 20 to 25 minutes more.

By lutzflcat

Ingredients

• ✓ white bread
• sweet sausage
• butter
• leek
• apple
• celery
• poultry seasoning
• rosemary
• cranberry
• chicken stock
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
3. 3 In the same pan, melt butter. Add leeks or onions, apples, celery, and poultry seasoning; cook until softened, about 10 minutes. Add rosemary, dried cranberries, and cooked sausage. Mix all with dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
4. 4 Stuff turkey with about 5 cups for a 14-pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes.
5. 5 Uncover and bake for another 15 minutes to brown top.
6. 6 Serve and enjoy!

By Ibby

Ingredients

• ✓ white bread
• butter
• onion
• celery
• cornbread
• chicken breast
• chicken broth
• cream of chicken soup
• egg
• poultry seasoning
• black pepper
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add onions and celery; cook and stir until tender, 5 to 7 minutes.
3. 3 Meanwhile, combine crumbled cornbread and white bread pieces in a large bowl.
4. 4 Add cooked onions and celery to the bread mixture. Mix in shredded chicken, 4 cups chicken broth, condensed soup, eggs, poultry seasoning, pepper, and garlic powder. Blend with a potato masher until mixture is the consistency of gelatin. Add up to 2 cups more broth to attain the desired consistency. Transfer to a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until dressing is golden brown, about 30 minutes.

By Holly

Ingredients

• ✓ white bread
• margarine
• all-purpose flour
• milk
• crabmeat
• worcestershire sauce
• green bell pepper
• egg
• salt
• black pepper
• cayenne pepper
• butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x9-inch baking dish.
2. 2 Melt the margarine in a large saucepan over medium heat. Stir in the flour, and cook a few minutes until the bubbles begin to subside. Whisk in the milk, and cook over medium-high heat until thickened. Stir in the crabmeat, Worcestershire sauce, green pepper, and beaten egg. Season to taste with salt, black pepper, and cayenne pepper. Cook, stirring constantly until quite thick. Spoon into the prepared baking dish.
3. 3 Place the breadcrumbs into a mixing bowl, and drizzle with the melted butter. Toss together until the breadcrumbs are evenly moistened with butter. Sprinkle the breadcrumbs evenly over the crab mixture.
4. 4 Bake in the preheated oven until the casserole has firmed and the bread crumbs are golden brown, 10 to 15 minutes.

By Lisawas

Ingredients

• ✓ white bread
• butter
• onion
• garlic
• vegetable broth
• broccoli
• heavy cream
• kosher salt
• nutmeg
• cayenne pepper
• black pepper
• cheddar cheese

Instructions

1. 1 Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat.
2. 2 Meanwhile, separate broccoli florets from heads; cut large florets in half. Cut stems in half, then into 1/2-inch pieces.
3. 3 Add florets and stems to simmering broth; cover and cook until broccoli slightly softens, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.
4. 4 Purée with an immersion blender until smooth. Stir in cream, salt, nutmeg, cayenne pepper, and black pepper. Return soup to medium-low heat; cook until cream is heated through, about 5 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
6. 6 Butter both sides of bread with remaining 1 tablespoon butter; place on the prepared baking sheet.
7. 7 Bake in the preheated oven until toasted and crisp, 4 to 5 minutes, flipping halfway through. Transfer bread to a plate. Set oven rack about 6 inches from the heat source and turn on the oven's broiler.
8. 8 Place 6 oven-proof soup crocks on the same baking sheet. Ladle soup into crocks, filling almost to the top. Place 1 piece toasted bread on top soup in each crock; cover with Cheddar cheese.
9. 9 Broil until cheese is browned and bubbly, 3 to 4 minutes.

By John Mitzewich

Ingredients

• ✓ white bread
• butter
• all-purpose flour
• milk
• parmesan cheese
• egg
• heavy cream
• roasted turkey
• tomato
• salt
• pepper
• parmesan cheese
• bacon

Instructions

1. 1 Make sauce: Melt butter in a saucepan over medium heat. Whisk in flour; cook and stir until it begins to brown slightly. Gradually whisk in milk so that no lumps form; bring to a boil, stirring constantly. Mix in Parmesan cheese and stir in beaten egg to thicken; remove from heat and stir in cream.
2. 2 Preheat the oven's broiler.
3. 3 Make sandwiches: For each hot brown, place two slices toast into the bottom of an individual-sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Season with salt and pepper; spoon sauce over top of each one and sprinkle with Parmesan cheese.
4. 4 Place the dishes under the preheated broiler and cook until speckled brown on top, about 5 minutes. Remove and arrange two slices bacon in a cross shape on top of each sandwich.

By BIKEMAMA96