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options for ingredients, but all, regardless of choice, will be delicious — and easy. |
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My enthusiasm for casseroles was badly damaged during childhood. I'm sure many of you can relate if you experienced the goofy 1970s "cream of whatever" casserole era. We still tease Mom mercilessly about her infamous soup can shortcuts then howl with laughter when she replies, in her best Charlton Heston imitation: "You'll have to pry my can of cream of mushroom from my cold, dead hands!" (God rest your soul Heston)
I think we continue to tease her just so we can watch her do Heston again.
Now that I'm a Mom, I've overcome my disdain for casseroles and make them often. While researching this column, I was quite surprised to find that casseroles are making a comeback.
Really? I wasn't aware they ever left!
Also, I learned that there was a time when a certain degree of embarrassment was attached to serving a casserole to company. I guess I'm either hopelessly out of touch or not easily embarrassed. I think it's a little of both.
What's not to love about a casserole? They're budget-friendly, endlessly versatile and the perfect make-ahead meal for busy parents. There's a casserole on my family table at least once a week.
Gas and groceries are taking a more painful chunk out of everyone's household budget and it doesn't look like it's going to get better anytime soon. The times, they are a-changin', folks! We will endeavor to persevere. Meanwhile, a nice, bubbling casserole in the oven offers reassurance and comfort. It's good to have confidence that we can feed our families satisfying, nutritious meals on a budget, without sacrificing flavor.
If you're looking to update your casserole repertoire, perhaps these recipes will appeal to you. The best part - there's not a can of "cream of whatever" among them!
THE UN-STUFFED PEPPER CASSEROLE
This recipe comes from a Mom who noticed that when she served stuffed green peppers, her kids ate the filling, but left the nutritious pepper on their plate.
1 1/4 cups uncooked white rice
1 lb lean ground beef
1 lg green bell pepper, chopped
1 med onion, chopped
2 Tbls vegetable oil
1 14 1/2-oz can Italian seasoned diced tomatoes
3 (8 oz) cans tomato sauce
1/2 cup water
2 beef bouillon cubes
2 tsps garlic powder
1/2 tsp black pepper
1 can corn, drained
2 cups shredded Colby-jack cheese
Brown ground beef in a medium-sized skillet, stirring to break up meat. Drain fat and set aside.
In a large, deep skillet, saute onion in vegetable oil until translucent. Add chopped pepper and saute 1 minute.
Dissolve bouillon cubes in 1/2 cup water. Set aside. Stir in diced tomatoes with their juice, tomato sauce, garlic powder and pepper. Add dissolved bouillon liquid. Bring to a boil, reduce heat and simmer on low for 3 to 4 minutes. Remove from heat. Add uncooked rice to vegetable mixture and mix thoroughly.
In a 9x13-inch baking dish, spread rice/vegetable mixture evenly in a single layer. Sprinkle drained corn evenly over rice. Sprinkle ground beef evenly over corn layer. Cover tightly with foil and bake at 350 degrees for 1 hour.
Uncover, check a small corner to see if rice is tender. When rice is tender, top casserole with shredded cheese.
Return to oven for 5 minutes. Turn the oven off, the remaining heat will melt the cheese nicely. Serves six.
TEX-MEX RAVIOLI CASSEROLE
Another versatile choice, this casserole benefits from the addition of a layer of ground beef or chicken, but it is delicious just as it is. From Southern Living magazine, February 2006.
1 (16 oz) jar mild salsa
1 (10 3/4 oz) can tomato puree
1 tsp ground cumin
1 garlic clove, minced
1 (28 oz bag) frozen cheese ravioli, unthawed
1 (19 oz) can black beans, rinsed and drained
1/3 cup chopped fresh cilantro leaves
1 bunch green onions, including tops, thinly sliced
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
Sour cream, if desired
Combine first four ingredients. Pour 1/2 cup sauce mixture on the bottom of a lightly greased 2-quart oval or 11x7-inch baking dish. Top with an even layer of frozen cheese ravioli.
Layer with black beans, chopped cilantro, sliced green onions, and remaining sauce mixture; top evenly with shredded cheeses.
Bake, covered with aluminum foil, at 350 degrees for 45 minutes or until bubbly. Remove foil and bake 5 more minutes. Let stand for 5 minutes before serving. Top each serving with a dollop of sour cream. Serves six.
GOOGLE (CHICKEN &
ARTICHOKE) CASSEROLE
Back when it was just the two of us, my husband and I received a last-minute invitation to baby-sit a swank "cabin" in SunValley. We packed quickly and with little thought. When we got there we found there was little rhyme or reason to the food items we brought. We used Google to come up with a supper recipe using what we had, so we call it Google Casserole to this day.
1 box long-grain and wild rice mix
1/2 cube butter
1 small onion, chopped
1/4 cup flour
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
pinch red pepper flakes
1 1/2 cups chicken broth
3 cups cooked chicken, chopped
1 1/2 cups half and half
1 (6 oz) can sliced water chestnuts, drained
1 (9 oz) box frozen quartered artichoke hearts, thawed
1 Tbls fresh chopped parsley
1/2 cup sliced almonds or cashew pieces
Cook rice according to package directions. Set aside.
Melt butter in a Dutch oven over medium-high heat. Add onion, saute until tender. Add flour, cook stirring constantly, 1 minute. Add garlic powder, salt, black pepper, red pepper flakes and broth. Cook, stirring constantly, 2 to 3 minutes or until mixture is thickened and bubbly.
Stir in cooked rice, chicken, and next four ingredients. Spoon into a lightly greased 9x13 baking or casserole dish.
Top with nuts. Bake at 350 degrees for 20 to 25 minutes. Serves six.
PIZZA PARTY CASSEROLE
What do you like on your pizza? This casserole can easily accommodate any preferences! If you like, you can substitute "pizza blend" shredded cheese for the Mozzarella.
1 (16 oz) pkg rotini pasta
1 lb lean hamburger or ground Italian sausage
2 (16 oz) jars chunky style pasta sauce
1 tsp Italian herb mix
1 tsp garlic powder
1 tsp onion powder
1 (16 oz) carton cottage cheese
1 (2.25 oz) can sliced black olives
3 cups shredded Mozzarella cheese
1 (8 oz) pkg sliced pepperoni
Cook pasta as directed until just at al dente. Drain.
In a skillet, over medium heat, cook the hamburger or Italian sausage until evenly brown. Drain fat. In a large bowl, combine pasta, ground meat, and the next six ingredients. Blend gently but well. Spread half the pasta mixture into a 10x15x2 baking pan. Top pasta layer with half the shredded Mozzarella. Arrange 1/2 the pepperoni slices evenly on top of cheese.
Carefully spoon remaining pasta mixture over pepperoni layer. Sprinkle remaining cheese evenly over pasta layer, then top with remaining pepperoni.
Cover with foil. Bake 25 to 30 minutes in 350 degrees oven. When casserole is bubbly, remove foil and continue baking another 5 minutes until cheese is lightly browned. Remove from oven and let cool for 10 minutes before serving.
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