13" x 9"! The Pan That Can!
Whether it's aluminum or steel, glass or ceramic, chances are you find yourself reaching for your favorite 13" x 9" pan all the time. Family meals don't get any easier than one-dish dinners like Beefy Bean & Biscuit Bake, Black Bean & Rice Enchiladas and Chicken & Asparagus. Just turn on the oven and call 'em in to dinner!
In the morning, wake everyone up for Overnight French Toast or a Hearty Breakfast Egg Bake. This versatile pan is potluck-perfect too, so get ready for compliments. Just bake, cover it and carry in, filled with Meatball Sub Casserole or Ham & Swiss Cheese Rolls.
Your favorite pan excels at desserts too, like Cherry-Pecan Bread Pudding, Butterscotch Picnic Cake and Cookies & Cream Brownies. The only hard part is choosing just one of our tried & true recipes. So, grab that pan, put on your apron and let's get cooking!
From the Author
Creamy Chicken Enchiladas
- 2 c. cooked chicken, shredded
- 1 c. green pepper, diced
- 16-oz.jar picante sauce, divided
- 8-oz.pkg. cream cheese, softened
- 10 8-inch flour tortillas
- 16-oz.pkg. Mexican pasteurized process cheese spread, cubed
- 1/4 c. milk
- 2 2-1/4 oz. cans sliced black olives, drained
- Garnish: salsa, guacamole and sour cream
Blueberry French Toast
- 2 c. fresh or frozen blueberries
- 2 T. cornstarch; 1/4 c. sugar
- 1/2 c. orange juice
- 1/2 c. plus 3 T. water, divided
- 3 eggs, beaten
- 6 slices bread
- 2 T. butter, melted
- cinnamon-sugar to taste
Spread blueberries in a greased 13"x9" baking pan; set aside. In a bowl, combine cornstarch, sugar, orange juice and 1/2 cup water; pour over blueberries. In a shallow bowl, whisk together eggs and remaining water. Dip bread slices into egg mixture; arrange over blueberries in pan. Brush bread slices with butter and sprinkle with cinnamon-sugar. Bake, uncovered, at 350 degrees for 15 to 20 minutes, until bread is lightly toasted and sauce is bubbly and thickened. Serve toast slices topped with blueberry mixture from pan. Serves 6.