Fruit Casserole Recipes

HOME-FOR-CHRISTMAS FRUIT BAKE

Steps:

• Preheat oven to 325°. Toss apple slices with lemon juice. Arrange in a greased 2-1/2-qt. baking dish. Drain pineapple, reserving 1/4 cup juice. Combine pineapple, peaches and pears; spoon over apples. Top with cherries and pecans; set aside. , In a small saucepan, combine brown sugar, butter, cinnamon and reserved pineapple juice. Cook and stir over low heat until sugar is dissolved and butter is melted. Pour over fruit. Bake, uncovered, until apples are tender, about 45 minutes. Serve warm.

SWEET POTATO, CARROT AND DRIED FRUIT CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
• Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.

FRUIT BREAKFAST CASSEROLE

Steps:

• Place frozen berries in a colander and let thaw for 30 minutes.
• Pre-heat oven at 350 degrees.
• Grease an 8 x 8 - inch baking pan and set aside.
• In a large bowl whisk together coconut milk, eggs, and coconut extract.
• In a small saucepan over medium heat melt the butter, coconut sugar, and salt until syrupy. Pour on the bottom of the prepared pan.
• Place bread over the butter/sugar combination and then pour the egg mix on top making sure each piece is soaked with egg. Add fruit and cover with foil. Bake for 30 minutes. Remove foil and sprinkle coconut flakes over the fruit. cook an additional 10 minutes or until a knife inserted in the middle is clean.
• Serve with fresh fruit and powdered sugar.

FRENCH TOAST BAKE WITH FRUIT

Steps:

• Coat a 9-inch x 13-inch baking pan with cooking spray.
• Arrange bread pieces in a single layer in the baking pan.
• Whisk together the eggs, egg whites, milk, and vanilla in a mixing bowl. Pour over bread.
• In a small bowl, stir together brown sugar and cinnamon until evenly combined.
• In a medium bowl, toss fruit with half of the brown sugar mixture.
• Arrange the fruit on top of the bread in an even layer. Sprinkle the remaining brown sugar over everything.
• Cover with plastic wrap and chill overnight in the fridge. (for a minimum of 4 hours)
• Remove bake from the fridge and uncover.
• Preheat oven to 350 degrees F. Bake for 45 minutes. Remove from oven and cut into 8 slices. Top with extra fresh fruit if desired.

HOT FRUIT CASSEROLE

Steps:

• Arrange drained fruit layers in large buttered casserole dish in the following order: pineapple, peach slices.
• pear halves, apricot halves and spiced apple rings.
• Combine flour and brown sugar and mix well with the melted butter and creme sherry in a sauce pan.
• Cook over medium heat, stirring constantly until thickened.
• Pour over fruit, cover and refrigerate overnight.
• Remove from refrigerator and allow to come to room temperature before baking for about 30 minutes at 350 degrees, or until hot and bubbly.
• NOTE: Cooking time refers to both cooking and chilling time.

HOT FRUIT CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Drain the pineapple chunks, peaches, pears, and cherries.
• slice the bananas and sprinkle with lemon juice.
• Add the bananas to the fruit.
• Transfer half of the fruit mixture to a 3 quart casserole dish.
• Sprinkle half the brown sugar, half the vanilla crumbs, half the margarine, and half the creme de banana.
• Cover with the remaining fruit and the remaining sugar, vanilla crumbs, margarine, and creme de banana.
• Bake for 30 to 40 minutes, or until fruit is bubbly.
• Stir to combine before serving.

BAKED FRUIT CASSEROLE

Steps:

• Drain fruit and arrange in casserole dish in layers. Cook oleo, salt, flour, and sugar until thick. Add 1/3 cup juice from fruit. Pour over fruit and bake for 20 minutes at 375 degrees F. Will keep in refrigerator for 2 to 3 weeks.