Tag: Easy and Quick

Winter is peak casserole season. Sure, we make casseroles year-round, but they’re particularly comforting when they come out hot and bubbly from the oven on a cold night. Think of pulling a creamy chicken Cordon Bleu casserole or a broccoli-rice casserole out of the oven on a night when the outside temp drops below freezing. They would smell and taste like a warm hug, right?

Casseroles topped with potatoes seem extra comforting on a chilly night, but sometimes making mashed potatoes before assembling a casserole is an extra step we don’t have time for. Have you ever considered replacing the mashed potatoes on top of a casserole, or perhaps the potatoes in a casserole with a bag of refrigerated or frozen hash browns? Instead of peeling potatoes, boiling them, and then mashing them, you just need to rip open the package and dump out the potatoes. 

It’s a smart substitution for a busy night or whenever you want to make your dinner prep work as simple as possible. 

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We all have that one recipe we love to make that calls for room temperature eggs. Leaving your eggs out on the counter or at least taking them out of the fridge before you start baking is best practice—but how long on the counter is too long? If you don’t remember how much time has passed and those eggs have been sitting out for a questionable amount of time, are they still safe to use? We reached out to the experts at Eggland’s Best to finally get an answer.

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