What tasty things can you do with croutons other than salads? PS, no casseroles or soggy croutons?

Answer 1

there good by themselves and it's could be good with pasta!! try it

Answer 2

Add to soup.
Make Italian bread salad with mixed greens, Buffalo mozzarella, plum tomatoes and a nice vinaigrette.

Answer 3

I once heard of people frying croutons... never tried it myself, though.

Answer 4

Crush them up and use for breading on fried chicken

Answer 5

i crush them up , add with egg & some seasoning to use for pan fried oysters.

Answer 6

U can make stuffing with them

Answer 7

You can make meatloaf with them.

Answer 8

Here are some ideas for you. Maybe not along the lines of what you are looking for but it's all I have to offer.

Grilled Tangy Onion Flowers

4 medium onions (4 to 5 ounces each)
Vegetable oil
1/4 cup balsamic or cider vinegar
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 tablespoon packed brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup seasoned croutons, crushed

1. Heat coals or gas grill for direct heat. Peel onions; cut 1/2-inch slice from top of each onion and leave root end. Cut each onion from top into 8 wedges to within 1/2 inch of root end. Gently pull wedges apart.
2. Brush four 18x12-inch pieces of heavy-duty foil with oil. Place 1 onion on each square; loosely shape foil around onion. Sprinkle onions with vinegar, oregano, brown sugar, salt and pepper. Wrap foil securely around onions.
3. Cover and grill onions 4 inches from medium heat 50 to 60 minutes or until very tender. To serve, sprinkle onions with croutons.


Grilled Cheese-Tomato Soup

OK, the cheese isn't grilled, but when the melted cheese puddles in the soup and is topped with toasty croutons, it sure makes one think of that great soup and sandwich combo!

1 can (19 oz) Progresso® Vegetable Classics tomato basil soup
2 packages (1.5 ounces each) individual-size Colby-Monterey Jack cheese blend cubes, from 7.5-ounce package
1/2 cup croutons, divided into 2 resealable snack-sized food storage plastic bags

1. Heat soup as directed on can.
2. For each serving, pour warm soup into small insulated bottle. Pack in lunch bag with cheese cubes, croutons and plastic spoon.
3. At lunchtime, add cheese cubes and croutons to soup.


Cheesy Lasagna Soup

1 pound lean ground beef
1 medium onion, sliced
2 large green bell peppers, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 cups water
1 can (28 oz) Progresso® diced tomatoes with Italian herbs, undrained
1 can (6 ounces) tomato paste
2 cups uncooked mafalda (mini-lasagna noodle) pasta (4 ounces)
1 tablespoon packed brown sugar
1 1/2 teaspoons Italian seasoning, crumbled
1/4 teaspoon pepper
1 1/2 cups Italian-style croutons
1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)


1. Cook beef, onion, bell peppers and garlic in Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
2. Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
3. Set oven control to broil.
4. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.


Spinach-Filled Fish Rolls

1 pound sole, orange roughy or flounder fillets
1 1/2 cups firmly packed spinach leaves
1/4 teaspoon garlic salt
1/3 cup fat-free mayonnaise or salad dressing
1/2 teaspoon Dijon mustard
1/4 cup garlic-flavored croutons, crushed
Lemon wedge, if desired


1. Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray. If fish fillets are large, cut into 4 serving pieces.
2. Place spinach on fish; sprinkle with garlic salt. Roll up each fillet, beginning at narrow end. Place rolls, with points underneath, in baking dish. Mix mayonnaise and mustard; spoon onto each roll. Sprinkle with crushed croutons.
3. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Serve with lemon wedges.