The best delicious Sweetbread Casserole recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sweetbread Casserole recipe today!
Hello my friends, this Sweetbread Casserole recipe will not disappoint, I promise! Made with simple ingredients, our Sweetbread Casserole is amazingly delicious, and addictive, everyone will be asking for more Sweetbread Casserole.
What Makes This Sweetbread Casserole Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sweetbread Casserole.
Ready to make this Sweetbread Casserole Recipe? Let’s do it!
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4 tb Butter
2 tb Flour
1 c Chicken stock or stock from
Cooking the sweetbreads
1/2 c Sliced water chestnuts (opt)
1/2 ts Salt
1/2 ts Accent
Dash of pepper
1 ts Minced parsley
1 cn (8oz) sliced mushrooms, and
The juice
2 Eggs, well beaten
1/2 c Cream
1 lb Precooked sweetbreads
1 c Fine breadcrumbs
1/4 c Grated mild cheese
Melt the butter in the top of a double boiler, add the flour, mix
carefully, and pour in the stock slowly. Add the vhestnuts, parsley,
mushrooms, and seasonings. When the sauce has thickened, beat
together the eggs and the cream, pour the sauce into the egg mixture,
and return to the double boiler. Stir constantly until thick, mix in
the sweetbreads, and pour into a buttered casserole. Mix the
breadcrumbs and cheese and sprinkle over the casserole. Bake in a 275
F oven for 15 to 20 minutes.
To Prepare Sweetbreads: Soak in cold water for 25 to 30 minutes.
Remove the membranes and simmer in water for 15 minutes – to each
quart of water add 2 thin slices of lemon and 1 tsp of salt. Cool and
use in any recipe calling for sweetbreads. These precooked
sweetbreads may be prepared in quantity and frozen.
Yields
4 Servings
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