Culinary expert Colleen Miner offers tips on making delicious casseroles.
- For a tasty new take on a casserole, combine fresh vegetables such as zucchini, yellow squash, tomatoes and red onions with Canadian bacon and precooked potatoes (see photo). Drizzle the casserole with olive oil and top with shredded Parmesan cheese. Bake at 350 degrees for one hour.
- By definition, a casserole must include a protein, a starch, a vegetable, a topping and a sauce.
- Proteins usually come from any type of meat such as turkey, beef, chicken or tuna.
- Vegetables should be precooked before adding them to a casserole because they may not cook thoroughly when mixed with the other ingredients.
- The usual sources for starches are plain pasta or rice, though ravioli or tortellini make interesting alternatives.
- Soup usually makes a good sauce and can be anything from tomato-based to a cream soup. Keep in mind that the sauce should coordinate with the protein in the dish.
- The idea behind the casserole is that it is a one-shot deal. Everything for the meal gets thrown in and it comes out in one delicious dish.
- As a general rule, casseroles should cook at 350 degrees for approximately 30 minutes.
- To save time later, double the recipe when making a casserole and freeze one. Line a casserole dish with aluminum foil, and add the ingredients. Wrap the uncooked casserole tightly in the foil and put it in the freezer. When the casserole is frozen, remove it from the dish and the dish can be used for other purposes while the casserole stays in the freezer.
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