Meet the Casserole Queens

Meet Crystal. Meet Sandy. Together we’re the Casserole Queens of Austin, Texas and we spend the majority of our time delivering fresh-from-scratch meals straight to our customers’ doors in heels, aprons, and the timeless tradition of mom’s best recipes.  But that’s not all we do. We’re also cookbook authors, chef instructors, fashionistas and now, tech-savvy bloggers! (Lord help us!)

While we revel in the 50’s kitsch of our brand, our intent with this blog is to take you beyond the Pyrex. Not only will we celebrate all things retro and quirky, but we also want to provide you with a sneak peek into our friendship, and our daily lives. To be completely honest, we are not really sure what will end up on this blog, but that’s part of the fun – right?

Check us out at:

17 Comments to “Meet the Casserole Queens”

  1. I saw y’all on “We are Austin” and it was a lot of fun! I got a kick out of how you got the idea (with the help of Margaritas…lol…”it was still a good idea the next day!”). I hope to be able to get your book and support y’all. I love casseroles–except lasagna–and think they are a great way to make a one-dish meal with grains, protein, and vegetables in one dish. Very healthy and they make great leftovers.

    Best of luck!

  2. I’m loving the cookbook!! I have to point out an error that maybe you can fix inlater additions. On page 73 in the Curry Cure-All Chicken casserole, it says to use 5 russet potatos peeled and dried. Then in the steps, it says to add potatos to the mixture. Those are some big ole’ spuds to just be chucking in a pot. I’m going to guess and go with sliced…..

  3. I met Sandy on a plane leaving Wichita KS and told all my Sarasota friends about her cookbook. I bought it at Barnes and Noble.
    Tricia Johnson

  4. would like the recipe for the eggs benedict casserole. I seen a picture of it in the womens day. It looks yummy.

    • Hi Lois! Recipe below:

      Eggs Benedict Casserole

      6 English muffins, split and cut into 1-inch pieces
      1 tablespoon olive oil, plus more for greasing
      1 large leek, dark green part removed, cut into 1/4-inch half moons
      12 ounces Canadian bacon, chopped
      6 large eggs, at room temperature
      2 1/2 cups whole milk
      1 1/2 teaspoons dried mustard
      1 1/2 cups heavy cream
      2 tablespoons fresh chives, plus more for garnish
      ½ teaspoon cayenne pepper
      Salt and pepper, to taste

      Hollandaise Sauce:
      1 stick butter
      8 egg yolks, room temperature
      1 tablespoon fresh lemon juice
      1 teaspoon Dijon mustard
      1/2 cup heavy cream
      1/2 teaspoon salt
      1/4 teaspoon cayenne pepper

      For Casserole:
      1.Preheat oven to 350 degrees. Coat a 9×13 baking dish with oil.
      2.Place English muffins in a single layer on a sheet tray and bake until golden brown. Transfer to the prepared baking dish.
      3.Heat oil in a large skillet over medium heat. Add leeks and cook until tender. Increase the heat to medium-high and add the bacon and continue to cook until the leeks and bacon begin to brown. Spoon mixture over the English muffins.
      4.In a large bowl whisk together the eggs, milk, dry mustard, cream, chives and cayenne. Season with salt and pepper. Pour the egg mixture over the leeks and bake until the casserole is puffed, golden brown and just set, 40-45 minutes. Garnish with chives.

      For Hollandaise Sauce:
      1.Start to make the Hollandaise sauce 10 minutes before the casserole is finished baking. Melt butter in the microwave. Over a double boiler whisk together the egg yolks, lemon juice, Dijon mustard, cream, salt and cayenne. Whisk constantly until the mixture is thick enough to coat the back of a spoon. Gradually whisk in the melted butter until emulsified. If the sauce begins to break whisk in 1 tablespoon of water at a time. Serve alongside Eggs Benedict Casserole.

      Serves 6-8

  5. Looking for a squash casserole. Do you have a recipe for one u can share

  6. Making your Baked Pasta with Kale found in the Savvy Shopper……EXCELLENT!
    Using leftover turkey and Rigatoni tonight..only 4 mins to go!! Thanks girls!! Appreciate your enthusiasm and the recipe!! Happy Cooking! Thanks for bringing back the apron and heels, how cute!!

  7. Hi on the curry cure all chicken casserole on page 73 I made it the flavored are great! But I found that it never turned into gravy like consistency as stated. I used less stock than it called for and cooked it a lot longer to see if I could thicken it, with no success. It was very watery. I was wondering if it should have some sort of thickening agent like corn starch or flour? Thank you.

    • Also had a question on the curry casserole- it says 5 potatoes peeled and dried…they aren’t chopped or diced/sliced?? you just put them in the dish whole?!

  8. I diced them, and I also added a tablespoon flour to the stock when I made it again and it was a gravy consistency.

  9. In the November 2015 Woman’s day, your turkey turnovers were featured. In a quote from you, it says “thanks to curry powder, cilantro and pastry” but your recipe does not contain curry powder, only a lot of cinnamon. Is this an error in the recipe?

  10. I have your book always making the sad cake and peach cobbler my book got wet and was wondering where I could get these two recipes my family favs.dont have extra money right now to buy it again but later on I will

  11. I want to make yr strawberry banana bread but only have a countertop oven that won’t fit a 9×13 casserole dish. Can you tell me how to time it & at what temp to bake it for an 8×8 glass baking dish or even a glass loaf pan or several metal smaller loaf pans? I’ve had this recipe on me fridge for quite awhile, bought all ingredients & then realized I couldn’t bake it in my small countertop oven! Help!!

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