Easy Garlic Bread Casserole Recipe (2024)

FAQs

Should you cook onions before putting in casserole? ›

To prevent a soupy casserole, be sure to fully thaw any frozen vegetables in a colander over a bowl, and pat dry, squeeze excess moisture out of greens like spinach or chard, and quickly precook watery fresh vegetables like onions, mushrooms or squashes just until they release their moisture.

By baking the bread in foil for the first 10 minutes, you allow the ciabatta to soften, which will give you a pillowy, chewy inside. Wrapping the bread also keeps the garlic from burning. Unwrapping the bread and baking it more adds color and will crisp up the crust for the perfect crunchy outside.

In Your Conventional Oven: In a conventional oven, heat garlic bread in this foil bag at 350 degrees F temperature for 10-15 minutes to warm. Slice in individual servings and enjoy! Under the Broiler - For a Crispy Crust: Remove bread from foil bag and place bread halves, garlic side up, on baking sheet.

Onion is the first to go in the pan because it needs time to become translucent, meaning it's cooked, which takes about 10 minutes. Garlic, on the other hand, cooks quickly and burns easily, so introduce it after the onion is cooked.

Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered. If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.

Garlic Bread

The Italians do eat garlic rubbed on toasted bread – with olive oil, not butter – and call it bruschetta. But they will toast an Italian bread such as ciabatta, not a French baguette, as has become popular in the UK and America.

In France, it was common in Provence, where it was called chapon and served with salad. It was also prepared in other regions, such as Quercy, as a crust of bread rubbed with garlic, and spiced with a pinch of salt along with a drop of walnut oil. In England, butter is used instead of olive oil in garlic bread.

Wal-mart Bakery Garlic Bread Loaf, 10 Oz:

150 calories per serving. Contains 6 servings.

Garlic bread will get hard in the fridge, which is why I will usually put it in the freezer so it maintains its integrity until we're ready to eat it again.

If you're looking for a quick answer, reheating your garlic bread in the oven is the best method. Simply wrap the bread in foil and warm it in the oven for 10-15 minutes at 350° F.

How do you spruce up store bought garlic bread? ›

Chop and sautée red bell pepper, a handful of mushrooms, and asparagus in olive oil. Spread some cream cheese on your garlic bread and layer those veggies on top, adding salt and pepper to your taste. Bon appetit!

Now that your oven is hot and your garlic bread is ready, it's time to pop it in and let the magic happen. Place the baking sheet in the oven and let the bread bake for about 10-12 minutes, or until it turns a heavenly shade of golden brown.

OVEN: Wrap leftover Garlic Bread in foil and place on a baking sheet – you can do this whether it's sliced or a whole loaf. If the bread is sliced, keep it in a single layer in the foil. Bake at 350 degrees F until warmed through, about 10 to 15 minutes.

While sautéing or caramelizing the onions is recommended, you can also add raw onions to your spaghetti sauce if you prefer a more pronounced onion flavor and crunch. Keep in mind that raw onions will have a sharper taste compared to cooked ones.

Toss a big pile of thinly sliced onions with olive oil and a splash of water (which will help them to steam and soften), season with salt, then roast until golden-brown and shrunken, stirring every 10 minutes or so, for 40–50 minutes. What you're looking for!

As heat softens the structure of the onions, the fat not only captures the flavors being released, but also contributes to new flavors being formed through the process of browning. Some fat is also absorbed by the onion. So, sautéing adds deeper flavors and richer colors to the finished dish.