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1. #Green bean casserole with ritz cracker topping cracked
2. #Green bean casserole with ritz cracker topping cracker
3. #Green bean casserole with ritz cracker topping crack

Drizzle the top with the cranberry-balsamic glaze and serve hot. Cut the frittata into the appropriate pie shaped slices that you need. Next, scatter the caramelized onions on top. Once the frittata is out of the oven, roughly cut or scoop the burrata cheese and “dot” the top of the frittata with the cheese. Cook until the sauce is syrupy and reduced making sure not to burn. Heat and allow the jellied cranberry to melt, mix the sauce and bring to a simmer, always stirring. While the frittata is baking, add the cranberry sauce and balsamic vinegar to a sauce pot. Place the hot pan back into the oven and bake an additional 10-15 minutes, depending on the size of your pan, until the frittata has puffed slightly in the center and fully cooked. Repeat more than once until the frittata is 50% cooked and the bottom is just set. Cook the frittata a bit by pulling the side of the partially cooked batter to the center, and evenly smoothing out the solid ingredients. Turn the heat to medium high and pour in the egg mixture. Sprinkle with crushed Ritz crackers and drizzle with melted butter. In a large bowl, stir to combine cream of chicken soup, sour cream, and Italian seasoning. baking dish) with non-stick cooking spray. Remove the hot pan from the oven carefully and place onto the stove. Preheat oven to 350 F and coat a 2 quart (or 8 in.

#Green bean casserole with ritz cracker topping cracked

Add the Asiago cheese, sautéed mushrooms, pancetta, and cracked black pepper to taste then gently mix in completely.

#Green bean casserole with ritz cracker topping cracker

The Ritz cracker topping is a nice tasty finish for this casserole. Add the leftover green bean casserole and gently mix in evenly. A green bean casserole with the addition of cheese for an extra boost of flavor.

#Green bean casserole with ritz cracker topping crack

In a large mixing bowl, crack and add the eggs along with the milk, chopped garlic, and optional red pepper flakes. Add a few “glugs” of the olive oil to the pan, enough to coat the bottom and sides with a shallow layer. Sauté the onions until tender and caramelized. Season to taste with the kosher salt and black pepper. In the same pan with oil and pancetta drippings, add the thinly sliced onions. Stack the pancetta on top of each other, roll, and cut into thin ribbons (chiffonade). In the same pan add a “glug” of olive oil and and begin to heat. Remove the mushrooms to a plate and set aside. After the butter foam has dissipated, add the thick sliced mushrooms and brown on both sides, seasoning to taste with kosher salt and fresh cracked black pepper. In a medium, oven safe sauté pan add the 2 tablespoon of butter and heat/melt slowly.