Make ahead | Good Dinner Mrs Mellen

Tag: Make ahead
- Butternut Squash Lasagna
  
  Posted at 12:51 pm by Good Dinner Mrs Mellen
  
  Jan 1st
  Cooking should be fun! I am amazed when I hear people say they hate to cook! Why would you dislike something essential to survival and can be so creative? I like everyone who cooks has experienced disasters in the kitchen. I once made a cake that, when I frosted, slid off the plate and onto the floor.
  
  Every misshape has made me the cook I am today, and I am grateful for all my cooking experiences.
  
  If you are tackling a new recipe, my first suggestion is to read the recipe in total. Then gather all the tools you need and the ingredients and arrange them on your countertop in order of their use. This makes it so easy to follow the recipe for a novice. Even though I am an experienced cook, I take out my tools and ingredients before cooking.
  
  Cooking is like any other skill; the more you practice, the better you become.
  
  Butternut squash is one of my favorite vegetables. And so delicious with kale in a vegetarian lasagna. I roast both to bring out the flavor; instead of a traditional tomato, I used bechamel sauce. No-boil noodles cut the preparation time.
  
  Butternut Squash and Kale Lasagna
  
  1 package (20 ounces) butternut squash
  
  4 cups kale, cut into 2-inch pieces and stems removed
  
  2 tablespoons extra-virgin olive oil
  
  Kosher salt
  
  Bechamel Sauce
  
  2 tablespoons unsalted butter
  
  10 sage leaves
  
  1/4 cup all-purpose flour
  
  4 cups whole milk
  
  1 cup grated parmesan cheese
  
  Pinch of freshly grated nutmeg
  
  Lasagna
  
  Unsalted butter, for the baking dish1 cup grated fontina cheese (about 4 ounces)
  
  1 cup grated low-moisture mozzarella cheese (about 4 ounces)
  
  1 tablespoon all-purpose flour
  
  15 ounces ricotta cheese (can be part-skim)
  
  2 eggs, beaten
  
  9 no-boil lasagna noodles
  
  Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash and kale with 2 tablespoons olive oil on a baking sheet; season with salt.
  
  Roast, rotating the baking sheets once until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
  
  Meanwhile, make the bechamel. Melt the butter in a medium saucepan over medium heat. Add the sage and cook for 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium-low and simmer, occasionally stirring, until thickened, about 5 minutes. Add parmesan cheese. Stir in the nutmeg.
  
  Assemble the lasagna. Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel.
  
  Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, half of the ricotta cheese, and top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, ricotta, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
  
  Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Uncover and bake for 15 additional minutes until browned and bubbling. Let stand 15 minutes before serving.
  
  To make ahead, cover the unbaked lasagna with plastic wrap and refrigerate for up to 24 hours. To bake, remove the plastic wrap and follow baking instructions.
  
  To freeze, cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove the plastic wrap, cover with aluminum foil, and bake for 90 minutes. Uncover, bake for an additional 10-15 minutes.
  
  Enjoy!
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  Posted in family meals, Food, Hearty Meal, Italian, Main Dish, Main Meal, pasta, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged Bechamel sauce, butternut squash, Freeze, lasagna, Make ahead
- Italian Vegetable Stew
  
  Posted at 9:33 am by Good Dinner Mrs Mellen
  
  Oct 6th
  Autumn has holds a special place in my heart. I was born in the fall, school starts in the fall (I loved school), and I mysteriously become energized, renewed with the changing of the leaves and the crisp fell of morning New England air. Along with the change in season, my cooking and baking use different ingredients and flavors.
  
  I love hearty stews packed with veggies and flavor. I prefer to make my own soups and stews, and I can control the fat and salt content, making healthy dishes.
  
  Kale can be tough, and lightly cooking before adding to a stew tenderizes the veggie. Colorful vegetables, fragrant fresh herbs, and a low salt vegetable broth make this a hearty, healthy option.
  
  This recipe makes a large quantity of stew and freezes well. If I am not feeding a group, I like to freeze the stew in individual containers.
  
  1 small bunch Tuscan or other kale, center ribs and stems removed
  Kosher salt
  ½ cup olive oil, divided, plus more for serving
  2 medium carrots, peeled, finely chopped
  2 celery stalks, finely chopped
  2 leek, white and pale-green parts only, chopped
  4 cloves garlic cloves, chopped
  ½ teaspoon crushed red pepper flakes
  2 cans diced tomatoes, no salt
  8 cups low-sodium vegetable broth
  3 15-oz. cans cannellini (white kidney) beans, rinsed
  4 sprigs thyme
  1 sprig marjoram or oregano
  1 bay leaf
  
  1 cup Italian farro, rinsed
  
  2 inch piece of Parmesan rind (optional)
  
  Freshly ground black pepper
  Shaved Parmesan (for serving)
  
  Working in batches cook kale in a large pot of boiling salted water until slightly softened, about 3 minutes per batch. Rinse to cool. Squeeze out excess water; roughly chop. Set aside.
  
  Heat ¼ cup oil in a large heavy pot over medium heat. Add carrots, celery, and leek; stir often until softened, 8–10 minutes.
  
  Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes. Cook, stirring frequently, until liquid is evaporated and tomatoes begin to stick to the bottom of the pot, 10–15 minutes.
  
  Add broth, beans, thyme, marjoram, bay leaf, reserved greens, farro and partisan rind; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld and soup thickens slightly, 40–50 minutes. Discard sprigs and bay leaf.
  
  DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. I also like to freeze in small containers for later.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Italian, Main Dish, Main Meal, Stew, Vegetables, Vegetarian, Weeknight dinner | Tagged Earthly Choice Farro, Easy recipe, Make ahead, Muir Glen Tomatoes, vegetable stew, vegetarian, Whole foods 365
- French Potatoes Gratin Dauphinois
  
  Posted at 1:56 pm by Good Dinner Mrs Mellen
  
  Apr 18th
  When I was going through some old recipes, I’m looking to declutter, I found an old an easy Potatoes Dauphinois recipe that I made faithfully as an accompaniment to baked ham. I remember the delicious baked potato casserole and I made it again this year for Easter. The dish did not disappoint and was as wonderful as we remembered! Nutmeg adds a delicate flavor that enhances the potatoes, cream, and gruyere cheese. And you can ready the dish in advance, refrigerate and bake later.
  
  This recipe is easy to double if you are serving a large group.
  
  6 medium-size potatoes, Yukon golden potatoes
  
  1 1/2 cup grated gruyere cheese
  
  1/4 cup shallots, finely minced
  
  1 teaspoon salt
  
  1/2 teaspoon black pepper
  
  1 teaspoon nutmeg
  
  1 cup heavy cream
  
  nutmeg
  
  Preheat oven to 325F.
  
  Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices). Combine salt, pepper, and nutmeg in a small bowl.
  
  Layer 1/2 of the potatoes into a baking dish, 13x9x2. Pour half of the cream over the potatoes, then 1/2 of shallots, season with 1/2 salt, black pepper and nutmeg mixture, and sprinkle with half of the Gruyere cheese. Top with the remaining potatoes then add shallots, sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese. Sprinkle a little nutmeg on top.
  
  Bake for 2 hours or until potatoes are tender and liquid is absorbed.
  
  Makes 6 servings.
  
  Enjoy!
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  Posted in Casserole, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, Potatoes, vegetable bake | Tagged cheese, Easy recipes, Make ahead, Potatoes Gratin Dauphinois
- Potato Leek Soup
  
  Posted at 10:04 am by Good Dinner Mrs Mellen
  
  Feb 1st
  New England winters bring snow and frigid temperatures and my remedy is hot flavorful soup. During the long winter months, I made copious varieties of tasty soups and stews to warm us from the inside out. I freeze leftover soup for a quick meal.
  
  Leeks, part of the allium vegetable family, is more subtle than sisters garlic and onion marry well with potatoes. You can puree this soup to a smooth texture or like I prefer just slightly puree leaving potato chunks. I find it more filling when I don’t puree all the potatoes. However, you choose to finish this soup you will be amazed by the flavor.
  
  3 large leeks (about 3 cups, chopped)
  
  2 tablespoons butter
  
  4 cups chicken broth or vegetable broth for a vegetarian option
  
  8 potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces
  
  1 teaspoon sea salt, less or more to taste
  
  Pinch of dried marjoram
  
  1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
  
  1 bay leaf
  
  1/4 cup chopped fresh parsley
  
  1 cup heavy cream or half and half
  
  White or black pepper to taste
  
  fresh chives, chopped
  
  Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard
  
  Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices. Place the slices in a colander and rinse with cold water to dislodge any remaining dirt.
  
  Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4-quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter.
  
  Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.
  
  Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot.
  
  Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, cover and cook for 20 minutes, until the potatoes are cooked through.
  
  Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.
  
  Add the parsley, and cook a few minutes more. Add cream or half and half. Stir until combined.
  
  Add freshly ground pepper and more salt to taste. Top with chives.
  
  Enjoy!
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  Posted in Easy recipes, Good Dinner Mrs Mellen, light dinner, lunch, Potatoes, Soup, Soups, Vegetarian | Tagged easy, Freeze, Make ahead, Potato Leek Soup
- Party Paella
  
  Posted at 5:26 pm by Good Dinner Mrs Mellen
  
  May 12th
  Paella is a wonderfully flavorful dish from the Valencia region of Spain. Traditional Paella is cooked on the stove in a special aptly named Paella pan, a large carbon steel pan that distributes the heat evenly. Paella pans can be used on the grill also and in the summer making Paella outside is a treat for your guest.
  
  When I am having a larger group I like to modify the traditional Paella recipe to make ahead and enjoy my guests. Most of the preparation can be done earlier in the day and assemble of the Paella just before you put in the oven.
  
  Ingredients:
  
  3 tablespoons olive oil
  
  6 fresh chorizo sausages or mild chicken sausages (about 1 3/4 pounds)
  
  12 chicken thighs with skin and bones (about 4 1/4 pounds), excess fat trimmed
  
  2 very large onions, chopped (about 5 cups)
  
  10 garlic cloves, chopped, plus 1 garlic clove, minced
  
  1 can (14.5 oz) chopped tomatoes, drained
  
  2 bay leaves
  
  3 red bell peppers, cut into 1-inch-wide strips
  
  1 1/2 pounds uncooked large shrimp, peeled, deveined
  
  1 generous pinch saffron threads
  
  2 1/2 cups arborio rice
  
  1 1/2 teaspoons salt
  
  5 cups canned low-salt chicken broth
  
  2 teaspoons paprika
  
  Chopped fresh parsley
  
  Directions:
  
  Heat 1 tablespoon oil in a heavy large shallow pot over medium-high heat. Add sausages and sauté until cooked through, turning often about 10 minutes. Transfer to a large bowl. Sprinkle chicken with salt and pepper. Working in batches, add chicken, skin side down, to the pot. Cover and cook until brown, about 6 minutes. Turn chicken over, cover and cook until brown and cooked through, about 8 minutes longer. Transfer chicken to bowl with sausages. Add onions and 10 chopped garlic cloves to pot; sauté until tender, about 8 minutes. Add tomatoes and bay leaves; stir 2 minutes. Stir bell peppers. Transfer to another large bowl.
  
  Toss shrimp with remaining 2 tablespoons oil, 1 minced garlic clove and a generous pinch of saffron in a medium bowl. (Chicken-sausage mixture, vegetable mixture, and shrimp mixture can be prepared 6 hours ahead. Cover separately and refrigerate.)
  
  Preheat oven to 375°F. Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil. Mix rice and 1 1/2 teaspoons salt into vegetable mixture. Spread rice mixture evenly in prepared pan. Cut sausages diagonally into 1-inch slices. Using a wooden spoon, push sausage and chicken pieces into rice mixture; pour any juices from bowl over. Bring 5 cups chicken broth, paprika and remaining 1/4 teaspoon saffron to boiling in a medium saucepan. Pour evenly over rice mixture. Cover roasting pan tightly with foil. Bake until rice is almost tender, about 40 minutes.
  
  Sprinkle shrimp mixture with salt and pepper. Arrange atop rice mixture. Cover pan with foil; bake until shrimp are opaque in center, rice is tender and most of the liquid in the pan is absorbed, about 20 minutes longer. Sprinkle with parsley.
  
  Serves 10.
  
  You can make more than one pan for larger groups!
  
  Enjoy!
  
  Follow me on Instagram @gooddinnermrsme
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  Posted in Casserole, entertaining | Tagged Chicken, large group, Make ahead, Paella, Party food, Sausage, Shrimp
- Hearty Beef Stew with Beets and Carrots
  
  Posted at 10:55 am by Good Dinner Mrs Mellen
  
  Jan 12th
  New England winters are cold, snowy, and harsh! I love to embrace the weather with an old fashioned stick to your bones, comfort food; my remedy for enjoying the winter season. My beef stew is a twist on the traditional recipe, I add beets instead of potatoes. Beets are full of nutritional and add deep red color to the stew. If beets aren’t to your liking you can substitute potatoes. I suggest you give the beets a try, you will be surprised by how delicious and tasty beets are in the stew. Beef tenderloin, so flavorful, adds a company-worthy touch to this stew. As an accompaniment to the stew I toss a beautiful salad( I like arugula)*, add freshly baked bread and a bottle rich red wine for an elegant, easy company dinner. I set my table with an eclectic assortment of dishes and glasses, light tapered and votive candles, dim the dining room chandelier and build a roaring fire. Then I can sit and enjoy entertaining friends for dinner rather than spending time in the kitchen. The stew can be made a day ahead and gently warmed before serving.
  
  2 pounds beef tenderloin, cut 1-inch cubes
  
  Flour (for dredging)
  
  2 tablespoons butter
  
  2 tablespoons oil
  
  4 cloves garlic, minced
  
  2 shallots, chopped
  
  2 cups dry red wine
  
  2 cups beef stock
  
  2 cups homemade tomato sauce
  
  4 sprigs of fresh thyme
  
  1 bay leaf
  
  1 onion peeled and studded with 4 cloves
  
  3 red beets, peeled and sliced
  
  2 cups of baby carrots, sliced
  
  1 cup fennel, thinly sliced
  
  Salt and ground black pepper
  
  1/2 cup chopped parsley
  
  Preheat oven 400F. Dredge meat in flour. Melt butter and oil in a large pot. Cook the beef to rare, remove from pot. And set aside. Cook garlic and onions in the pot until translucent, don’t brown.
  
  Add wine, and beef stock to the pan, scrape up any pieces stuck to the bottom. Add tomato sauce, thyme and bay leaf. Bring to a boil, cover and simmer 1/2 hour.
  
  Add beef, onion, beets, carrots, fennel. Cover and bake in the oven for 1 hour. Salt and pepper to taste. Remove thyme sprigs and bay leaf. Toss with parsley and serve.
  
  *Arugula Salad
  
  1/2 pound fresh arugula (3 large bunches)
  
  Lemon Vinaigrette:
  
  1/4 cup freshly squeezed lemon juice (two lemons)
  
  1/2 cup olive oil
  
  1/2 teaspoon kosher salt
  
  1/4 teaspoon freshly ground black pepper
  
  1/4-pound piece Parmesan cheese
  
  Cut off stems of arugula. Wash by filling the sink with cold water and toss for the arugula for a few minutes. Spin-dry the leaves and place them in a large bowl.
  
  In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing to moisten arugula. Toss well and place on individual salad plates.
  
  Use a cheese knife or vegetable peeler to shave the parmesan into large shards and arrange on the arugula.
  
  Enjoy!
  
  buzzchomp.com
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  Posted in Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, Stew | Tagged beef stew, beets, company dinner, Easy recipe, Make ahead, wine
- Monte Crisco Breakfast Casserole
  
  Posted at 9:39 pm by Good Dinner Mrs Mellen
  
  Dec 15th
  Ingredients
  
  2 1/2 cups milk
  8 eggs
  1/2 teaspoon salt
  1/4teaspoon ground black pepper
  
  1 teaspoon dry mustard
  1 1 pound round loaf country Italian bread, cut into ten 1/2-inch thick slices
  1/4 cup seedless raspberry jam
  8 ounces thinly sliced cooked ham
  8 ounces thinly sliced Swiss cheese
  
  1/2 cup shredded Swiss cheese
  
  1/4 cup butter, soften
  
  Directions
  - Grease a 3-quart baking dish. In a large bowl whisk together milk, eggs, 1/2 teaspoon salt,1/4 teaspoon black pepper and mustard.
  - Spread half the bread slices with jam, then top with ham and cheese. Spread remaining bread slices with butter then place buttered sides down on cheese. Cut each sandwich diagonally into four triangles. Arrange points up in the prepared baking dish. Pour egg mixture over sandwiches. Sprinkle with remaining cheese. Cover; chill overnight.
  - Preheat oven to 350 degrees F. Uncover dish. Bake 35 minutes or until golden and egg mixture is set. Remove. Let cool 10 minutes. Sprinkle with powdered sugar.
  To dry bread, preheat oven to 325 degrees F. Arrange slices on the baking sheet, overlapping as necessary. Bake for 10 to 15 minutes or until dry; cool.
  
  Enjoy!
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  Posted in Breakfast, Casserole, Christmas, Christmas Recipes, Easy recipes | Tagged Breakfast casserole, Christmas morning, easy, eggs, ham & cheese, Make ahead
- CRANBERRY SAUCE WITH ORANGES AND GRAND MARNIER
  
  Posted at 9:31 am by Good Dinner Mrs Mellen
  
  Nov 19th
  Massachusetts, abundant in cranberries bogs, produces glorious fresh cranberries that are harvested in the fall coming to market just in time for Thanksgiving. You can get frozen cranberries all year long a wonderful alternative when fresh are out of season. I just love fresh cranberries and I buy copious quantities for making naturally fresh cranberry sauce along with bread, cakes, stuffing and with roasted vegetables. You could say I go cranberry crazy this time of year. And you have to be quick since fresh cranberries are gone from the market right after the new year. As you might have guessed homemade cranberry sauce is a must, a favorite accompaniment to our Thanksgiving dinner. Each year I tweak the ingredients for a different sauce; sometimes I add pecans for a crunchy texture or lemons for a tangy sauce, this year I made cranberry sauce with chopped oranges. I like my cranberry sauce spirited adding a little liqueur; to this recipe, I added Grand Marnier; a french orange liqueur. If you are interested in reading more about cranberries and blogs their natural growing habitat click on this link. https://science.howstuffworks.com/life/botany/cranberry-bogs1.htm
  
  CRANBERRY SAUCE WITH ORANGES AND GRAND MARNIER
  
  INGREDIENTS
  
  1 medium navel orange, seeds removed, chopped
  
  1 lb. fresh (or frozen) cranberries
  
  1cup of sugar, if you like tart cranberry sauce use 1/2 cup
  
  2 Tbsp. unsalted butter
  
  1 3″-long cinnamon stick
  
  ½ tsp. ground allspice
  
  Pinch of kosher salt
  
  2 tablespoon Grand Marnier
  
  RECIPE PREPARATION
  
  Place the orange in a large saucepan and pour in cold water to come 1″ up the sides of the pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Reduce heat cook stirring often until cranberries burst, juices are syrupy, for about 9-12 minutes. Stir in Grand Marnier simmer for another two minutes. Remove cinnamon stick. and discard.
  
  DO AHEAD: Sauce can be made 1 week ahead. Cover and chill.
  
  Enjoy!
  
  gooddinnermrsmelen@blogspot.com
  
  buzzchomp.com
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  Posted in Side dish, Thanksgiving, vegan, Vegetarian | Tagged cranberry sauce, easy, Grand Marnier, Make ahead, oranges, Thanksgiving
- Baked Artichoke Dip
  
  Posted at 9:20 am by Good Dinner Mrs Mellen
  
  Dec 9th
  Looking for a quick, easy, delicious tasting dip ready in thirty minutes. My Baked Artichoke dip that I am sharing with you is a family favorite that your family and friends will love. Mix the ingredients – place in a baking dish- refrigerate until you are ready to bake.
  
  Baked Artichoke Dip
  
  2 jars(6 oz.) marinated Artichoke Hearts, drained and chopped.
  
  1 cup mayonnaise
  
  1 cup finely grated Parmesan cheese
  
  8 oz shredded mozzarella, divided in half
  
  2 teaspoons Herbs de Provence
  
  Preheat oven 350F. Combine artichokes, mayonnaise, parmesan cheese, 1/2 mozzarella and herbs in a large bowl. Place in baking dish topping with remaining mozzarella cheese. Bake for 30 minutes until bubbly and brown around the edges. Serve warm.
  
  Enjoy!
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  Posted in Appetizer, entertaining | Tagged cheese, dip, easy, Make ahead
- Croissant Breakfast Casserole with Mushrooms and Asparagus
  
  Posted at 6:15 pm by Good Dinner Mrs Mellen
  
  Dec 7th
  This sinfully rich Croissant Breakfast Casserole is a family favorite. A wonderful brunch star especially perfect for Christmas morning as it is assembled the night before.
  
  8 plain croissants
  
  2 tablespoon butter
  
  2 cups sliced fresh mushrooms
  
  1/4 cup sliced green onion
  
  2 cups chopped asparagus
  
  8 eggs
  
  2 cups half and half
  
  2 teaspoon french thyme
  
  1 teaspoon pepper
  
  2 cup shredded Swiss cheese
  
  2 cup shredded mozzarella cheese
  
  1/2 cup Parmesan cheese
  
  Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.
  
  Melt butter in a frypan.
  
  Saute mushrooms, green onion, and asparagus until tender and liquids have evaporated.
  
  Set aside.
  
  Beat together eggs and half and half.
  
  Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over the remaining liquid.
  
  Position croissant tops over the bottoms cut side down.
  
  Let stand overnight in the refrigerator.
  
  Bake at 350*F for 25 to 30 minutes or until set.
  
  Position croissant tops over the bottoms cut side down.
  
  Let stand overnight in the refrigerator.
  
  Bake at 350*F for 25 to 30 minutes or until set.
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  Posted in Uncategorized | Tagged Brunch, Christmas, Croissant, Make ahead, Mushrooms

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