Two weeks ago I made a ham, spinach, onion, cheese, and egg
hashbrown casserole. It was quite good a few minutes after it
came out of the oven. But the next day, after a thorough overnight
chilling in the refrigerator, it was very, very good.
Yesterday, Thursday, I made another one but this time it was breakfast sausage, tri-colored chopped peppers, mushrooms, onion, cheese
and eggs. Again, tasty, but not fantastic. This morning I had a slice
after it set in the refrigerator overnight and once again, much, much
better. I'm guessing breakfast casseroles land in the same category
as potato salad, coleslaw, macaroni, and tuna salad. They all benefit
from an overnight chilling to meld the flavors.
Two weeks ago I made a ham, spinach, onion, cheese, and egg
hashbrown casserole. It was quite good a few minutes after it
came out of the oven. But the next day, after a thorough overnight
chilling in the refrigerator, it was very, very good.
Yesterday, Thursday, I made another one but this time it was breakfast sausage, tri-colored chopped peppers, mushrooms, onion, cheese
and eggs. Again, tasty, but not fantastic. This morning I had a slice
after it set in the refrigerator overnight and once again, much, much
better. I'm guessing breakfast casseroles land in the same category
as potato salad, coleslaw, macaroni, and tuna salad. They all benefit
from an overnight chilling to meld the flavors.
On Friday, January 19, 2024 at 11:08:23 AM UTC-6, Cindy Hamilton wrote:
I tend to over make tuna salad and have too much left even after I generously share with my neighbors. So yeah, I do get a bit of a watery salad on the second and third days.
Our bread-based breakfast casserole sits in the fridge overnight
before cooking. It's good the first day and the second.
I never get second-day tuna salad. I make just enough for one sandwich.
In any event, the onions and celery release a lot of liquid that makes
the salad watery.
Cindy Hamilton
itsjoannotjoann@webtv.net wrote:
On Friday, January 19, 2024 at 11:08:23 AM UTC-6, Cindy Hamilton wrote: >>>
Our bread-based breakfast casserole sits in the fridge overnightI tend to over make tuna salad and have too much left even after I generously
before cooking. It's good the first day and the second.
I never get second-day tuna salad. I make just enough for one sandwich.
In any event, the onions and celery release a lot of liquid that makes
the salad watery.
Cindy Hamilton
share with my neighbors. So yeah, I do get a bit of a watery salad on the >> second and third days.
mix in some potato chips or mashed taters, extra bit
of mustard and mayo and back in business... it all comes
out brown anyways... well usually... :)
That said, it's been a long time since I've made tuna salad.
I've switched to luxury tuna at $9.99 for a four-ounce can. I
was looking at a can of belly tuna for $20.99, but decided that
would probably not produce a suitable ROI.
Cindy Hamilton wrote:
...
That said, it's been a long time since I've made tuna salad.
I've switched to luxury tuna at $9.99 for a four-ounce can. I
was looking at a can of belly tuna for $20.99, but decided that
would probably not produce a suitable ROI.
yeah, that's spendy. i've eaten at a few
places where they are selling the sashimi grade
tuna and yes it was good, but not something i
do very often (maybe once every 10-15 years).
i'm happy enough with cheap sardines or sprats
instead. i don't usually bother making a salad
with them - hot sauce and/or mustard usually does
enough and it skips the bread and mayo i'd
otherwise have been eating. on the side i'll eat
some vegetables or fruit that have already been
prepped so it's a quick meal.
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