My giant cookbook of modern casseroles is finished and on the shelves, but I haven't quit making casseroles. It's just too easy to throw a few simple ingredients into a pan and bake them — as I did with this Indian-style dish of greens, paneer, and spices.
This past weekend in San Francisco, the weather forecast was a bold one. Each news station insisted snow was on its way. People dug out their winter coats. Kids prepared for snow-man marathons. And I made a very fine casserole&mdash one with healthy whole-wheat pasta, Swiss chard, and goat cheese.
That first bite of quiche is always so good. Silky and so perfectly soft. The bit of crust gives just the right buttery crunch. So good. Here are ten recipes we've spotted recently and can't wait to make at home.
I often feel that vegetables get short shrift in casseroles. Either they're drenched in cream, or thrown in as an afterthought to the pasta, the rice, and the cheese. Not so in this dish from Fiona in Texas, the final winner in our Best Healthy Casseroles recipe contest. In this dish, cauliflower is the star. And it is delicious.
Casserole recipes are usually sized for a crowd. They are often designed to feed 6, 8, maybe even 10 people! But if you're just cooking for one or two, that's too much. The good news is that most casseroles are extremely easy to size down. Here are a couple of tips and guidelines for taking any one of the recipes we've posted during Casserole Week and adjusting it to a half-batch size.
It all started with a craving for bread pudding and an emergency substitution of coconut milk for regular milk ... One idea led to another, and pretty soon we were whipping up a dessert rich with the Indian-inspired flavors of coconut, cardamom, and pistachio. In fact, we loved this coconut version so much that we never returned to making bread pudding with plain old cow's milk!
Today's winner in our Best Healthy Casseroles reader recipe contest is Julia from Washington D.C. Her lasagna was a special treat for me to make. Why? She cleverly bypasses the usual ricotta filling and instead purees butternut squash into a creamy, colorful sauce. This lasagna is layered up with this squash sauce, as well as browned mushrooms and tasty chard. It's absolutely delicious, and it is a healthier, lighter take on the lasagna we all know and love.
As the snow started dumping down on us yesterday morning, I scanned the kitchen for ingredients, knowing I wanted to finally settle in and cook something from the just-released Not Your Mother's Casseroles, written by my friend and colleague Faith Durand. By way of some miracle, I had the goods for several recipes (no need for crazy ingredients — or condensed soup! — to cook out of this volume) so I chose a spicy, Asian-influenced stuffed cabbage concoction.
It was the perfect antidote to a wet and sloppy snow day. I got to use my casserole dish to make something warm and comforting, without having to feel like a character out of Mad Men.
Here is one last recipe from my new book Not Your Mother's Casseroles. This is one of the very easiest recipes I know how to make in the oven. This recipe is really just a template for a baked egg dish that comes out creamy and fluffy inside — like a traditional American diner omelet — and that can be filled with anything you like. I call for ham, Parmesan cheese, and parsley here, but you can add anything! And the best part is that this literally takes 5 minutes to throw together.
You can't successfully get a casserole to the table without two things. The first is a few good potholders and the second is a trivet. Although some might just use a towel we went in search of a few stylish options and as it turns out — that's actually a rather difficult task.