Casserole is the French word for "pan", and like the French "cassoulet", is the name for any recipe that is baked in the pan for which its name is. In a casserole, any variety of starch, meat and vegetables can be combined and baked together to make a dish. Casseroles can be a great way to combine leftover ingredients and give them new life. Since many casseroles are prepared the same way, the basics are reviewed first, with certain other recipes such as pasta, rice, and vegetable-based casseroles to follow. See Step 1 for more information.
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Method 1 of 6: Learning the Basics
Step 1. Purchase a high-quality casserole pan
Casseroles are made by combining a variety of starches, meats, vegetables, and other ingredients, sometimes raw and sometimes cooked, in a saucepan and baking them in a casserole pan. Casserole pans are usually square or rectangular roasting pans, generally made of Pyrex, aluminum steel, or pottery. Usually, casseroles are very large, sprinkled with cheese or breadcrumbs (breadcrumbs).
Step 2. Choose starch
Most casseroles are based on a type of starch, which will make up most of the content of the casserole. Usually cooked or undercooked before placing in the casserole pan, using starch as a base is a great way to add protein or vegetables to a dish. While casseroles can be made with many different ingredients, most use the following ingredients:
- Potato. Cooked potatoes usually form an excellent base for a breakfast or dinner casserole, or as a topping for mashed shepherd's pie. If you're using potatoes in your casserole, you can buy frozen hash browns or half-boiled potatoes that have been peeled and diced until soft. It is perfect for beef, or any other red meat.
- Pasta. From egg noodles to mostaccioli, pasta forms the perfect base for a casserole. Mixed with a variety of sauces or cheeses, pasta casseroles can be made sweet or savory, perfect for any occasion. Lasagna is a classic, but try different pastas to find what you like best.
- Rice. Very common in Middle Eastern and American Midwest cuisine, rice-based casseroles go well with chicken or other poultry. Plain white rice is good to start with, but wild rice, jasmine rice, or even black rice can make for a surprising and complex casserole.
- Other grains. Why stop at rice? Quinoa, barley, oat berries, oatmeal, or other whole grain combinations can make a rich and healthy casserole, especially when paired with rice. Egyptian koshari, which can be made into a casserole, is based on pasta, lentils and rice for spice and flavor. Why not?
Step 3. Choose meat, vegetables, or a combination of both
For most casseroles, you'll briefly sauté the protein and vegetables in a skillet, then place them in the casserole pan, sprinkled with breadcrumbs or cheese. For that reason, you can think of a cassserole as a stir-fry that's finally baked.
- Chicken and other meats should be cooked until cooked before placing in the casserole pan. However, a casserole recipe that contains a lot of liquid, will call for raw meat to be included and cooked together. You can do both.
- Carrots, onions and other root vegetables Very good to add to any casserole. Since everything is cooked together, casseroles are a great way to spice up boring vegetables.
- For vegetariansGreen or brown lentils are excellent substitutes for meat in most casserole recipes. Commercial meat substitutes, such as seitan or tofu-based meat alternatives can also be used for casseroles.
Step 4. Select the binding material that will attach all the materials
For most casseroles, a sauce or egg mixture will be added to the ingredients to hold them together. In Midwest cuisine, this is usually in the form of cream of mushroom soup, but bẻchamel, curry, beaten eggs, pasta sauce, or other ingredients are the same, depending on the ingredients used.
Step 5. Saute the ingredients and combine in a greased casserole pan
The meat should be cooked through and the vegetables should have lost their crispiness, but still a little stiff before you put them in the casserole pan. Before adding the ingredients, it's a good idea to grease the pan with butter or oil.
Depending on the casserole, you may want to layer the ingredients into separate layers, such as with lasagna or moussaka, or mix the ingredients together
Step 6. Bake covered for most of the cooking time
Depending on the toppings you use and the texture you want, your casserole is usually covered with aluminum foil or a lid, and baked between 350-425 F (176-218 C).
Cooking time varies, depending on the ingredients and quantity. For a casserole where all the ingredients are pre-cooked, and you just want to melt the cheese, you'll only need 10 or 15 minutes in the oven to finish. If you want to cook the rice in the caitan, you'll need 45 minutes or an hour
Step 7. Open the casserole cover and add sprinkles, then bake to finish
If you want a cheesy or crunchy topping for your casserole, don't add it ahead of time, or it will fall apart. Wait until the casserole is thoroughly cooked, then open the lid, add the toppings, and bake the casserole to finish. Common sprinkles include:
- Shoestring Potato
- French Onion
- Parmesan cheese
- Potato chip crumbs
- Biscuit crumbs
- Mashed potato
Method 2 of 6: Making a Casserole Based on Pasta
Step 1. Make the baked macaroni and cheese
One of the easiest and tastiest simple casseroles to make is grilled macaroni and cheese. By varying the ratio of cheese to macaroni, you can make it stickier or harder, depending on your preference.
- Boil half a box of macaroni for square casserole pans and one square for rectangular pans. Cook until al dente (half-cooked), then rinse under cool water to stop it from simmering and place in a greased casserole pan.
- In a skillet, heat 2 tablespoons of butter over medium heat, then add two tablespoons of flour and cook until it browns like a roux, while it thickens. Keep stirring, otherwise it will burn quickly. Once browned, add 2 cups (473 ml) of fresh milk, a little at a time, whisking vigorously, to combine the flour and thicken it.
- Add salt and pepper to taste after adding the milk, then let the roux thicken. When it bubbles, add about 8 oz. (226 grams) grated cheddar cheese, or whatever cheese you prefer, melt the cheese inside. Cheddar is commonly used, but make it different by adding half cheddar cheese and half pepper jack, or mozzarella. Use your favorite type.
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Pour the cheese mixture over the macaroni in the casserole pan.
Common additions include mushrooms, ground beef or sausage, sliced raw tomatoes, onions and garlic. Bake at 350 F (176 C) for 15 minutes, then sprinkle with breadcrumbs or parmesan cheese and bake until done.
- If you like your macaroni cheese softer, add more milk at the beginning, and use less macaroni. If you like louder, make less sauce, just enough to cover the macaroni, and sprinkle more breadcrumb on top.
Step 2. Make the skipjack casserole
Skipjack casserola, or skipjack noodle casserola, is a very common Midwest dish. Using egg noodles, canned skipjack, and creamy mushroom soup, this is a quick and filling dish that you can make using cheap ingredients.
- Boil 2 cups (473 ml) egg noodles until al dente, then rinse with cool water to stop ripening.
- In a casserole pan, mix one can of cream of mushroom soup with half a cup (118 ml) of water, one can of drained white skipjack, and one and a half cups (354 ml) of frozen peas. Add salt and pepper to taste.
- Alternative add including cheddar cheese, pimento or chopped black olives, frozen carrots, or using canned salmon instead of tuna.
- Bake at 400 degrees F (204 C) for about half an hour, then remove to sprinkle with breadcrumbs and parmesan cheese. Bake until done.
Step 3. Make the lasagna
To make a basic lasagna, you can layer cooked lasagna noodles, mozzarella, parmesan or ricotta (or, better yet, all three) and marinara sauce in a casserole pan and bake until the cheese is melted and warm and delicious.
- Saute any additional vegetables and the meat you want to put in the lasagna before adding the sauce to the pan. Spinach, mushrooms, eggplant and sausage are common additions. Coat the noodles, then the sauce and cheese mixture until it fills the pan. Usually lasagna is covered with beaten egg and parmesan cheese to give it a golden crunch on top.
- Lasagna should be baked with a lid at 375 F (190 C) for 25 minutes then remove to open the lid and bake for another 25 minutes. Before cutting it, let it cool for 15 minutes.
Method 3 of 6: Making Rice-based Casserole
Step 1. Make the turkey and wild rice casserole
A good way to revitalize leftover poultry is to cook it as part of a casserole with wild rice and vegetables. One of the best things about cooking a rice-based casserole is that you have the option of cooking the rice in the oven, with other ingredients, or you can use cooked rice in the casserole if you have one. This option is available for any rice dish you make in the oven.
- Saute two slices of smoked pork in a skillet over medium heat. Add half a white onion, chopped, and a few cloves of minced garlic, to taste. Once the onions are translucent, add two chopped carrots (about 1 cup or 150 g), one stalk of chopped celery, and about 1 pound (1/2 kg) of turkey breast, cut into small squares. Cook turkey for 2-3 minutes until browned.
- In your casserole pan, add 1 cup (190 g) wild rice or whatever rice you prefer, with 2 cups (591 ml) of water, a can of condensed cream of mushroom soup, and sprinkled with half a teaspoon each of marjoram, thyme, and rosemary. Add salt and pepper to taste, then add the chicken mixture and mix thoroughly. Bake with lid at 375 F (176 C) for 30 minutes. Take it out once the rice is cooked and the liquid has evaporated.
- Addition or substitution may include chicken or other poultry for turkey, and with added frozen peas, water chestnuts, pimentos, fresh chopped mushrooms, string beans, or asparagus. Add whatever you like, and remove what you don't like. Cream of chicken soup is very effective as a thickener, or you can omit the soup and use 1 cup (236 ml) of cream or milk.
Step 2. Make the chicken ribs casserole
Often associated with Indian cuisine, beriyani is actually Persian cuisine, originally. While not typically cooked as a casserole, mixing curry chicken with cooked basmati rice in a casserole pan can be a nice change from the creamy mushroom tradition.
- To make rice, fry one white or yellow onion in butter (or clarified butter, called ghee) with bay leaf, two crushed cardamom and 1 teaspoon cloves (5-10 cloves). Add 3 cups (570 grams) of basmati rice and hot butter until translucent, then add about 6 cups (1.4 liters) of water and cook on low, covered, for about 40 minutes, or until all the water has been absorbed. Remove from heat and set aside the rice. If you don't have real seasonings, substitute 2 tablespoons of ground spices.
- To season the chicken, season 6 or 7 chicken thighs in coconut milk mixture (about cup or 59 ml) with coriander and chopped mint (cup or 118 ml each), one tablespoon dried cumin, one tablespoon dried coriander, and half a clove of onion cut white. Make small slices on the chicken, then rub it in with the spices and leave it in the refrigerator overnight.
- To make curry, fry one chopped white onion in butter or ghee and add 5 cloves of chopped ginger and a 2 inch (5 cm) piece of ginger, chopped. Add 5-7 cloves, a cinnamon stick, a tablespoon of turmeric, a tablespoon of dried cumin, a tablespoon of dried coriander powder, and a teaspoon of garam masala. Stir in the onions and dried herbs for one minute to prevent them from burning, then add one cup (236 ml) of coconut milk, 2 cups (572 ml) of water, and mix thoroughly. When boiling, add chicken, cover and cook on medium heat for 30 minutes until chicken is cooked through.
- To compose, coat the bottom of the casserole pan with half the rice, then cover with the chicken and curry sauce. Then place the remaining rice on top, cover with foil, and bake at 350 F (176 C) for about 40 minutes. Check mid-cook time to make sure the rice is not drying out.
Method 4 of 6: Making a Vegetable Casserole
Step 1. Make the string bean casserole
A signature and savory American Midwest holiday treat, the string bean casserole is a tender grilled side dish made with only a few ingredients. If any recipe calls for cream of mushroom soup, here it is.
- To make it different, combine about 4 cups (600 g) of cooked string beans, cut into small pieces, and one can of condensed mushroom cream soup.
- Add approximately cup (118 ml) of milk, a few sprinklings of soy sauce, to taste, and salt and pepper to taste.
- Put the mixture in a greased casserole pan and bake at 350 F (176 C) for 20 minutes until thoroughly hot and bubbling. Sprinkle with one cup (150 g) of chopped onion and let it brown in the oven for 5 minutes. Serve hot.
Step 2. Make a summer squash casserole
Summer squash like yellow crookneck or zucchini usually taste boring on their own, but grilled with cheese and a crunchy topping can be something very different.
- Cut about 4 cups (600 grams) of pumpkin (roughly 2 medium pumpkins) and sauté on medium heat with butter and half an onion, then combine with cup (177 ml) water, 2 beaten eggs, 1 cup (90g) grated cheddar cheese (or whatever cheese you prefer) and salt and pepper to taste.
- Stir the ingredients thoroughly and spread over the casserole pan. Sprinkle the mixture with crunchy biscuit crumbs, or breadcrumbs if you prefer, with a tablespoon of butter. Bake at 400 F (204 C) for 20 minutes, or until golden and firm.
- Addition or substitution usually includes cherry tomatoes, fresh dill, basil, or other summer herbs, and bacon. The same recipe can be used for half-baked winter squash, and it goes very well with other root vegetables such as sweet potatoes and carrots.
Step 3. Make the cauliflower-broccoli casserole
To bring cruciferous vegetables to life, you can never go wrong with cheese. Thickened in a simple roux and baked under breadcrumbs, it's a very tasty, as well as healthy, way to eat your broccoli. Start by cutting a head of broccoli and about half a head of cauliflower into small pieces, or by de-freezing one packet each, if you want to use the frozen variation.
- Saute half an onion over medium heat in butter, then add two tablespoons of flour to start the roux.
- Stir vigorously, brown the flour, then add 2 cups milk (572 ml), whisking to thicken it. Once bubbling and thick, add cup (22.5 g) of parmesan cheese and half a packet (about 4 oz. or 113 grams) cream cheese.
- Seasoning with a teaspoon each of thyme, oregano, and dill. If you want a bit of a flavor kick, it's also great if you add teaspoon of cayenne pepper (cayenne) powder.
- Add broccoli and cauliflower to the cheese mixture and spoon into the casserole pan. Cover with breadcrum and sprinkled with parmesan cheese, then bake at 350 F (176 C) for about 40 minutes.
Step 4. Make a baked winter squash and quinoa casserole
A common complaint about vegetable casseroles is that cheese and cream deplete the nutrients of the vegetables. While cream of mushrooms and other variations of cheese casseroles are delicious, there are other, more nutritious ways to serve vegetables. Mixing quinoa – the perfect protein, as well as a delicious, rich grain – with rich roasted butternut kabu and makes a healthy and delicious casserole.
- Bake one medium butternut squash at 400 F (204 C), after cutting it in half and removing the seeds. Pour some olive oil over the pumpkin and roast in the roasting pan for about 20 minutes, until soft. If you prefer pumpkin lumps, over mashes, you can peel the pumpkin and cut it into small pieces before baking.
- In a hard-bottomed pot, sauté half an onion, chopped, with 2-3 cloves of minced garlic in olive oil. Once the onions are translucent, add a teaspoon of dried sage, or a tablespoon of chopped fresh sage, and one cup (190 grams) of quinoa. Stir to coat the quinoa, then add 1 and a half cups (354 ml) of water.
- Wait for the quinoa to boil, then cook on medium heat, covered, for 15 minutes, until all the water is absorbed. Add salt and pepper to taste, then add one-half cup (225 grams) of chopped spinach or cabbage, cup (37.5 grams) each of cranberries and chopped walnuts, and two beaten eggs.
- In a greased casserole pan, combine the quinoa mixture with the roasted pumpkin. If you want, you can add half a cup (45 grams) of swiss cheese, on top or mixed in, or skip the cheese if you prefer. Put back in the oven and bake for 40 minutes.
Method 5 of 6: Making the Casserole Region
Step 1. Try tater-tot hotdish from the American Midwest
Nothing is more Midwest than tater-tot and ground beef. It's also very easy and nostalgic. The most common childhood food.
- Cook one pound (1/2 kg) of ground beef until lightly browned on medium, season it to taste. If you like it a little spicy, add some chili powder or cayenne. Usually also added garlic and onions.
- Add a can of condensed mushroom cream soup, after the meat is cooked, and add two cans of whatever vegetables you like. Long beans are commonly used, as are peas, corn, or a combination of the above. Frozen vegetables can also be used.
- Spoon the ground beef mixture into the casserole pan and cover with a bag of frozen tater-tots, then bake at 350 F (176 C) for about 1 hour, or until tater-tots are golden brown and crispy. Serve it with tabasco, and it tastes like winter in Minnesota.
Step 2. Make the Mediterranean moussaka
Moussaka is very similar to lasagna, but with potatoes and eggplant instead of noodles, and meat sauce and bẻchamel instead of marinara and mozzarella. It's very delicious.
- Start with a basic beef sauce, made of one pound (1/2 kg) of cooked ground beef, garlic, and onions, seasoned with cinnamon and oregano, and salt and pepper to taste. Add cup (118 ml) red wine, half a can of tomato mixture, and a dash of lime. Cook uncovered for about 20 minutes, then turn off the heat.
- Peel 2-3 small or medium eggplants and 2-3 medium-sized potatoes, then sliced into equal sizes, about inch (0.635 cm) thick. Boil the potato strips in the salted water for 7 minutes, until tender, and roast the eggplant pieces, or sauté them in a frying pan to cook them. It's usually best to salt the eggplant and let it sit for 15 minutes before cooking it, to remove a bit of moisture.
- In a skillet, make a roux by whisking half a cup (60g) of flour in about a stick of butter over medium heat, then thicken with 3-4 cups (709-946 ml) of milk, whisking vigorously. In a separate bowl, beat the two eggs, then slowly add them to the pan, once thickened, to soften them. Add nutmeg and salt, to taste.
- Line the bottom of the casserole pan with potato wedges, eggplant slices, and meat sauce, arrange them to your liking. Cover with parmesan cheese, if you wish, then white sauce, then bake at 350 F (176 C) for 45 minutes, until tops are lightly browned.
Step 3. Make the Southwest black bean casserole
For a tortilla and black bean variation on the lasagna, you can make a spicy casserole with black beans, chorizo, and chili sauce.
- Cook one pound (1/2 kg chorizo cut into browns in a skillet on medium heat, then transfer. If you don't like chorizo, regular sausage is a good alternative.
- In the same pan, sauté one chopped onion and 2-3 cloves of minced garlic, then two teaspoons of ground cumin and one teaspoon of cinnamon, after the onions have become transparent.
- Add about 3 cups (450 grams) of cooked black beans in a skillet, with one cup (236 ml) of chicken stock, and return the chorizo to the mixture. Reduce heat and leave for 10-15 minutes, tasting it to taste the salt.
- In a casserole pan, spoon some green chili sauce on the bottom, then coat some corn tortillas in a layer on top. Spoon a small amount of black bean mixture over the tortillas, then add a sprinkling of grated monterey jack cheese, or cheese of your choice. Continue setting the layers until the pan is full, then cover with additional grated cheese. Bake covered for 20 minutes and uncovered for another 20 minutes at 350 F (176 C). Serve with sour cream.
Step 4. Make the southern hash-brown casserole
It may not be healthy, but it's a typical country breakfast. Aside from a fried egg and a bowl of grits, it's hard to beat a cheesy hash-brown casserole.
- In a mixing bowl, combine one cup (236 ml) sour cream, cup (118 ml) melted butter, one can condensed cream of corn soup, 2 cups (180 grams) grated cheddar cheese (or your favorite cheese), and one teaspoon salt and pepper. Stir thoroughly, then add 2 pounds (1kg) of grated potatoes. Usually frozen potatoes are used for this dish, but if you grate your own potatoes, rinse the grated potatoes in water and squeeze them before adding them.
- Spoon mixture into casserole pan, and cover it with a secret weapon: corn flake crumbs. Bake uncovered for 40 minutes, or until golden brown and bubbly.
Method 6 of 6: Making Dessert Casserole
Step 1. Make rice pudding in a casserole pan
Casseroles and starches don't always have to be savory. Baked rice pudding makes a great dessert for spicy dishes and doesn't contain a lot of starch.
In a casserole saucepan, combine one cup (190 grams) cooked white rice (or brown rice, if you prefer the texture), with 2 cups (473 ml) milk and one cup (236 ml) water, two beaten eggs, and half cup (100 grams) brown sugar, and cup (75 grams) each of chopped walnuts and raisins (or fruit and nuts of your choice). Season with cinnamon, nutmeg and a pinch of salt, and half a teaspoon of vanilla. Bake at 325 F (162 C) for 30 minutes, or until golden brown. Check for doneness with a kitchen knife in the middle, which should come out clean
Step 2. Make the toasted oatmeal
Oatmeal can be prepared the night before and put in the oven in the morning for a hearty and delicious breakfast. You can also add fruit, nuts, or whatever additions you like to the oatmeal.
- In a mixing bowl, combine one cup (90 grams) raw oatmeal, 2 cups (473 ml) milk, and 1 cup (236) water. Combine half a cup (90 grams) of brown sugar and a teaspoon of cinnamon. Add any nuts and dried fruit you like, or don't use them at all. Wrap in plastic and put in the refrigerator overnight.
- In the morning, spoon the oatmeal into the casserole pan and bake at 350 F (176 C) for about half an hour, or until golden brown, and edges are bubbling. Halfway through cooking, remove the oatmeal, cover with fresh fruit slices and sprinkle with cinnamon-sugar. Peach, apple, or sliced pear can all be used.
Step 3. Make the bread pudding
A good way to revive old bread is to make a bread-based casserole. While bread pudding can be sweet or savory, the dessert variety is the most widely recognized, especially in southern and BBQ cuisine.
- In a casserole pan, tear at least 2 slices of old bread, or approximately half the breadboard. In a separate bowl, beat 3 eggs and combine 2 cups (473 ml) milk, half cup (90 grams) brown sugar, and a teaspoon each of vanilla and cinnamon. Add cup (37.5 grams) each, chopped nuts, or dried fruit of your choice. Pour this mixture over bread, and bake at 350 F (176 C) for 45 minutes, or until springy. Check with a kitchen knife in the center, which should come out clean.
- To make savory bread pudding, substitute your favorite grated cheese for the sugar, and dry sage, oregano, and rosemary for the cinnamon.
Tips
- Make sure the flavors of the ingredients you choose match each other. If you're using leftovers that have already been seasoned, consider the flavor of the seasoning when you have additional ingredients.
- Your casserole should be enough for 4 adults.
- Instead of baking it, you can wrap and freeze your casserole. You can keep it in the freezer until the day you don't have time and want to serve dinner that you just pop in the oven and serve.
