Cranberry And Apple Casserole Food

CRANBERRY APPLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine apple pie filling and cranberry sauce in a shallow baking dish.
• In a medium bowl, mix the butter, oats, and brown sugar until crumbly. Sprinkle evenly over the fruit mixture.
• Bake in the preheated oven for 40 minutes, or until browned and crisp.

CRANBERRY APPLE CASSEROLE

Steps:

• Preheat oven to 350°. LIghtly coat the bottom of a 9x13-inch baking dish with a non-stick cooking spray.
• Melt butter in a large skillet. Add the diced apples, cinnamon, cloves and brown sugar. Cook over medium heat for 10 minutes or until the apples are tender. Remove from heat and set aside.
• Slice crescent rolls in half lengthwise. Arrange crescent roll halves in the bottom of the baking dish, with the cut side up (crust side down).
• Spread the cranberry sauce evenly over the tops of the dinner rolls.
• Spread the apple mixture evenly over the cranberry layer.
• Add the apple cider, milk, lemon peel, nutmeg, and beaten eggs to a bowl, and blend well with a whisk. Pour the milky mixture over the top of the cranberry and apple layers. Sprinkle the nuts over the top. Let stand for at least 20 minutes, or cover the dish and place it in the refrigerator for several hours), to allow the milky mixture to soak into the rolls. JUST A QUICK NOTE ABOUT THIS STEP -- The longer the dish sits, the thicker the dish will be after baking. Setting it aside for at least 20 minutes will result in a cobbler-like consistency. But if you prepare this dish in advance (several hours to even a day ahead of time) and letting it chill in the refrigerator (covered) will result in a thicker, quiche-like consistency.
• Bake at 350° for 50-55 minutes. Remove the baking dish from the oven, and let the dish stand for about 10 minutes before serving.
• This can be served immediately as a side dish (while still hot), or the dish can be allowed to cool completely and served as a tart dessert topped with ice cream or whipping cream.

CRANBERRY APPLE CASSEROLE/CRISP

Steps:

• Preheat the oven to 350 degrees.
• Mix the apples and the cranberries with 2 tbsp.
• flour until coated.
• Add 1 cup sugar and mix well.
• Put it all in a 2 qt.
• casserole.
• Mix the oatmeal, rest of the flour, pecans, brown sugar, and melted butter together.
• Spoon it over the fruit.
• Bake uncovered at 350 for 45 minutes.

CRANBERRY APPLE CRISP

Steps:

• Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

SWEET POTATO, APPLE, AND CRANBERRY BAKE

Steps:

• Put sweet potatoes in a large saucepan.
• Add enough water to cover the potatoes.
• Bring to a boil; cover and cook until potatoes are'fork' tender.
• Cool slightly.
• Combine water, sugar, and cranberries in a medium saucepan.
• Cook until cranberries pop.
• Preheat oven to 350 degrees.
• Grease a 13" X 9" X 2" baking dish.
• Layer the sweet potatoes, apple slices, and cooked cranberries in baking dish.
• Sprinkle with brown sugar, cinnamon, and butter.
• Pour water (or orange juice) over top.
• Last, the peacon halves on top.
• Bake in oven for 30 minutes or until tender.

CRANBERRY CASSEROLE

Steps:

• Spray a 2-quart casserole with cooking spray. Chop the apples (unpeeled). Put apples, cranberries and sugar in the casserole and combine.
• In a medium bowl combine oats, brown sugar, flour, pecans and margarine.
• Top fruit mixture with oat mixture.
• Bake at 350 degrees for 1 hour, until bubbly and light brown.
• Great warm as a side dish or as dessert with vanilla ice cream!

SAUSAGE AND APPLE CASSEROLE

Steps:

• 1. Heat oil in a large pan on a medium heat, fry the sausages 5 mins turning frequently.
• 2. Scatter over the onion, and cook for another 5 mins until softened.
• 3. Increase the heat and add the rosemary and apples, and cook for 3-4 minutes till the apple changes colour.
• 4. Add the cranberry sauce and mustard to the stock and stir, then add the stock to the pan too.
• 5. Bring to the boil and simmer uncovered for 10 mins.
• 6. Season to taste and serve with mashed potatoes (sweet potatoes work well with this dish)

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.).
• Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
• *Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.

CRANBERRY AND APPLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine apple pie filling and cranberry sauce in a shallow baking dish.
• In a medium bowl, mix the butter, oats, and SPLENDA® Granulated Sweetener until crumbly. Sprinkle evenly over the fruit mixture.
• Bake in the preheated oven for 40 minutes, or until browned and crisp.