Grill Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Heat a grill pan over medium heat. Brush the corn with olive oil and grill, turning occasionally, until well browned, about 10 minutes. Set aside to cool slightly.
• One at a time, place each cob on the thin end of a Bundt pan hole and, using a sharp knife, remove the corn kernels from the cobs, cutting downwards so the kernels fall into the base of the pan.
• Put the corn kernels in a bowl with the cream, sliced butter, hot sauce and some salt and pepper, then mix together. Tip into an 8-by-8-inch dish and bake until brown and bubbling, 25 to 30 minutes.

Steps:

• Preheat the broiler. Brush a 9-by-13-inch flameproof baking dish with some of the melted butter.
• Lay 6 of the bread slices out on a baking sheet in 1 even layer. Brush the tops generously with butter. Broil, rotating the baking sheet as needed, until the bread is golden brown and toasted, 2 to 4 minutes. Flip the slices (untoasted side facing up). Put 2 slices of the Cheddar each on 3 pieces of the bread and 1 slice of the Swiss cheese each on the 3 remaining slices. Return the baking sheet to the broiler until the cheese completely melted, 1 to 2 minutes. Sandwich together each Swiss-topped bread slice with a Cheddar-topped slice. Repeat with the remaining bread, Cheddar and Swiss and more butter.
• Trim the crusts off the sandwiches, then arrange the sandwiches in 1 layer in the prepared baking dish. Scatter the Parmesan over the top.
• Scatter the tomatoes on the baking sheet, and toss with 1/2 teaspoon salt. Broil until they are very soft and the skins are wrinkled and browned in spots, 4 to 5 minutes. Scatter the tomatoes over the sandwiches.
• Switch the broiler to bake, and preheat to 350 degrees F.
• Whisk together the half-and-half, mayonnaise, eggs, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Pour over the tomatoes and sandwiches (the liquid won't completely cover). Cover with foil, and bake until the custard is mostly set, about 30 minutes. Remove the foil, and continue to bake until the casserole is hot and golden brown in spots, about 15 minutes more. Scatter the parsley on top, and serve hot.

Steps:

• This is soooo simple.
• Start the grill!
• While you are warming your coals or starting your gas grill, lightly coat the bottom of a metal 9x13 cake pan with shortening or pam to keep the potatoes from sticking.
• Scrub potatoes (or peel if you don't like the skin on your potatoes), clean zucchini, egg plant.
• Cut potatoes into bite size pieces and toss into bottom of pan.
• Cut the zucchini and eggplant just larger than bite size pieces and toss onto potatoes, next, cut the smoked sausage and brats into bite size pieces toss onto veggies-- (see, isn't this easy?).
• Sprinkle salt and pepper, parsley, and garlic powder on top of the pile, it will probably be stacked over the top of of the pan, don't worry-- Cover the pan with aluminum foil, poke a couple of holes in the top for ventilation.
• Toss on the grill for 20-30 minutes, until the potatoes are done.
• I usually make rice or pasta with it.

Steps:

• Place each chicken breast in the center of a piece of foil. Divide carrots, potatoes, mushrooms and onion equally and place on top and around each piece of chicken. Top each with 1 tablespoon butter and about 2 tablespoons soup. Sprinkle with salt and pepper. , Bring opposite long edges of foil together over the top of each breast and fold down several times. Fold the short ends toward the food and crimp tightly to prevent leaks. , Grill, covered, over medium-low heat for 50-60 minutes or until a thermometer reads 170°. To serve, carefully unwrap packets to allow steam to escape; spoon contents onto individual plates.