Fontina, Celery and Egg Casserole

Fontina, Celery and Egg Casserole Recipe - Delicious and Savory Dish

Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

Fontina, Celery and Egg Casserole is a delicious and comforting dish that is perfect for breakfast, brunch, or even dinner. This casserole is packed with flavor and is sure to be a hit with your family and friends.

History

This recipe is a modern twist on the classic egg casserole. The combination of fontina cheese, celery, and hard-cooked eggs creates a unique and tasty dish that is sure to impress.

Ingredients

1 cup sliced white onion
1 tbsp butter
8 hard-cooked eggs
2 cups shredded fontina cheese
1 can cream of celery soup
0.75 cup milk
1 tsp prepared mustard
0.5 tsp salt
0.25 tsp dill weed
0.25 tsp freshly ground black pepper
6 slices buttered rye bread, cut diagonally into 4 pieces

How to prepare

Cook and stir the onion in butter until it becomes tender, then spread it in an ungreased rectangular baking dish.
Top with slices of egg and sprinkle with cheese.
Beat the remaining ingredients except for the bread.
Pour the soup mixture over the cheese, then overlap the bread slices with the buttered side facing up on top of the casserole.
Bake at 350°F (177°C) for 35 minutes.

Variations

Add cooked bacon or ham for a meatier version.
Use different types of cheese such as cheddar or mozzarella for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the onion until it is tender to bring out its natural sweetness.

- Use high-quality fontina cheese for the best flavor.

- Make sure to butter the rye bread slices before placing them on top of the casserole to ensure they get crispy and golden brown.

Serving Suggestions

Serve this casserole hot with a side of fresh fruit or a green salad for a complete meal.

Cooking Techniques

Be sure to cook the onion until it is tender before adding it to the casserole.

- Make sure to beat the soup mixture well to ensure it is smooth and creamy.

Ingredient Substitutions

You can use any type of bread in place of rye bread.

- Feel free to use any type of cheese that melts well in place of fontina.

Make Ahead Tips

You can prepare this casserole the night before and refrigerate it until ready to bake.

Presentation Ideas

Serve this casserole in a decorative baking dish for a beautiful presentation.

Pairing Recommendations

This casserole pairs well with a crisp white wine or a glass of orange juice.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Fontina, Celery and Egg Casserole contains approximately 300 calories.

Carbohydrates

Each serving of Fontina, Celery and Egg Casserole contains approximately 20 grams of carbohydrates.

Fats

Each serving of Fontina, Celery and Egg Casserole contains approximately 15 grams of fat.

Proteins

Each serving of Fontina, Celery and Egg Casserole contains approximately 18 grams of protein.

Vitamins and minerals

This casserole is a good source of vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (cheese and milk) and eggs.

Summary

Fontina, Celery and Egg Casserole is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of essential vitamins and minerals.

Summary

Fontina, Celery and Egg Casserole is a delicious and satisfying dish that is perfect for any meal of the day. With its creamy texture and flavorful ingredients, this casserole is sure to become a family favorite.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little cottage on the outskirts of town. Maria was known for her delicious and unique dishes, and this particular recipe caught my eye as soon as I walked into her kitchen.

Maria was bustling about, chopping vegetables and grating cheese with a look of intense concentration on her face. I couldn't help but ask what she was making, and she simply smiled and said, "Fontina, Celery and Egg Casserole. A family recipe passed down through generations."

I was intrigued. I had never heard of such a combination of ingredients before, but I knew that anything Maria made was sure to be delicious. As she guided me through the steps of preparing the casserole, I listened intently, taking mental notes of each ingredient and technique she used.

The first step was to sauté the celery in butter until it was soft and slightly caramelized. The smell of the butter and celery cooking together filled the kitchen, making my mouth water in anticipation. Next, Maria added a generous amount of grated Fontina cheese, which melted into the celery, creating a creamy and decadent mixture.

As the celery and cheese cooked together, Maria cracked a few eggs into a bowl and whisked them until they were frothy. She then poured the eggs over the celery and cheese mixture, stirring everything together until the eggs were cooked through and the casserole was set.

The final touch was a sprinkle of fresh herbs and a dash of salt and pepper, giving the casserole a burst of flavor and color. Maria then placed the casserole dish in the oven to bake until the top was golden brown and the edges were bubbling.

As I sat down to enjoy the finished casserole with Maria, I was blown away by the flavors and textures that melded together perfectly. The creamy Fontina cheese paired beautifully with the tender celery, and the eggs added a light and fluffy consistency to the dish.

I asked Maria where she had learned to make such a unique and delicious recipe, and she smiled and said, "Oh, this recipe has been in my family for generations. My grandmother used to make it for special occasions, and it has always been a favorite among our family and friends."

I knew then that I had to learn how to make this recipe for myself. Maria graciously wrote down the ingredients and instructions for me, and I left her cottage that day with a newfound appreciation for the art of cooking and a delicious new recipe to add to my repertoire.

Over the years, I have made Fontina, Celery and Egg Casserole countless times for family gatherings, potlucks, and special occasions. Each time I make it, I think of Maria and her warm kitchen, where I first learned how to create this culinary masterpiece.

This recipe has become a staple in my kitchen, a dish that never fails to impress and delight those who taste it. It is a testament to the power of tradition and the joy that comes from sharing a delicious meal with loved ones.

As I sit here, writing down this recipe for future generations to enjoy, I am filled with gratitude for the memories and experiences that have shaped me into the cook I am today. And I hope that whoever reads this story will be inspired to create their own culinary masterpieces and share them with those they hold dear.