The Best Casserole Cookbook Ever (51 page)

Choose small to medium-size parsnips for this recipe—they are sweeter and nuttier. This makes a perfect side for a roast turkey or pork dinner. If you like, you can make it ahead and refrigerate it for several hours.

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4 tablespoons butter, plus extra for the dish

1 pound carrots, peeled and shredded

1 pound parsnips, peeled and shredded

6 tablespoons all-purpose flour, divided

1 cup grated Parmesan cheese, divided

2 cups milk

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cup heavy cream

2 large eggs

2 teaspoons salt

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teaspoon pepper

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teaspoon ground nutmeg

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teaspoon cayenne pepper

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1. Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish.
   
2. In a large bowl, combine the carrots and parsnips. Add 2 tablespoons of the flour, 2 tablespoons of the butter, and
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   cup of the Parmesan cheese and mix well.
   
3. In a saucepan, melt the remaining 2 tablespoons butter and add the remaining 4 tablespoons flour. Cook over medium-high heat, stirring, until well blended. Gradually whisk in the milk and cook, stirring continuously, until the sauce begins to bubble and thickens; remove from the heat.
   
4. In a small bowl, whisk together the cream, eggs, salt, pepper, nutmeg, and cayenne. Mix a small amount of the hot mixture into the egg mixture to temper, then stir the remaining mixture into the hot milk mixture. Whisk until combined.
   
5. Pour the sauce over the carrot and parsnip mixture, mix well, and transfer all to the baking dish. Sprinkle with the remaining
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   cup Parmesan cheese. (At this point you can cover and refrigerate for 4 or 5 hours. Add 5 to 10 minutes to the baking time.)
   
6. Bake, uncovered, for about 50 minutes, or until the vegetables are tender.
   

Sunflower seeds provide the crunch for this easy casserole. To save time, buy a 1-pound bag of cut-up vegetables in the produce section. Assemble this casserole ahead, as much as 1 day in advance, if you are short on last-minute preparation time.

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5 cups mixed cut-up broccoli and cauliflower florets, red peppers, and sweet onion

1 cup shredded carrots

1 tablespoon butter, melted

1 cup sour cream

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cup mayonnaise

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cup shredded sharp Cheddar cheese

1 cup sunflower seeds

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1. Preheat the oven to 400°F.
   
2. Heat a pot of water to boiling and add the vegetables; cook for 5 minutes, or just until crisp-tender, and drain.
   
3. Spread out the melted butter in the bottom of a shallow 3-quart casserole. Add the vegetables and toss them in the butter until they are coated.
   
4. Mix the sour cream, mayonnaise, and cheese in a small bowl and pour evenly over the vegetables. (At this point you can cover and refrigerate for up to 1 day in advance. Add 5 to 10 minutes to the baking time.)
   
5. Top the casserole with the sunflower seeds and bake for 20 minutes, or until heated through and the top is lightly browned.
   

Cruciferous vegetables (vegetables in the cabbage family) are said to have special cancer-fighting characteristics. But that’s not the only reason to enjoy this casserole, which is comfort food at its best. Serve it with a homemade meat loaf or pot roast. To save time, you can use a 1-pound bag of fresh mixed cauliflower and broccoli florets.

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2 tablespoons butter, plus extra for the dish

6 cups combined cauliflower and broccoli florets

3 tablespoons all-purpose flour

1 teaspoon salt

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teaspoon freshly ground white pepper

1 tablespoon minced fresh parsley

2 cups milk

3 large eggs

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1. Preheat the oven to 350°F. Butter a shallow 2-quart casserole.
   
2. Cook the cauliflower and broccoli in boiling salted water to cover for 5 to 7 minutes, until crisp-tender. Drain and arrange in the casserole.
   
3. Melt the 2 tablespoons butter in a saucepan over medium heat and add the flour, salt, pepper, and parsley, stirring until blended. Gradually whisk in 1 cup of the milk, bring to a boil, lower the heat, and simmer, stirring, until thickened. Beat the eggs in a medium bowl and beat in the remaining 1 cup milk. Whisk about 1 cup of the hot mixture into the egg mixture to temper the eggs. Then whisk the eggs and milk into the pan. Heat through, and pour over the cauliflower and broccoli.
   
4. Bake for 30 to 35 minutes, or until the custard is set.
   

Cauliflower is one vegetable that’s available pretty much year-round. This casserole takes it beyond raw or simply steamed. Brown rice and toasted walnuts complement its flavor and texture.

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1 small head cauliflower, trimmed and cut into florets

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cup cooked brown rice

3 large eggs, beaten

1 cup milk

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teaspoon salt

Dash of allspice

Chopped fresh parsley for garnish

Chopped toasted walnuts for garnish (optional)

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1. Preheat the oven to 350°F. Coat a 2-quart casserole with cooking spray.
   
2. Cook the cauliflower florets in boiling salted water to cover until crisp-tender, 5 to 10 minutes, and drain.
   
3. Arrange the florets in the casserole. In a medium bowl, combine the rice with the eggs, milk, salt, and allspice and pour over the cauliflower.
   
4. Bake for 30 to 35 minutes, or until the custard has set. Garnish with the parsley and the toasted walnuts, if desired.
   

As a young farm girl I learned to prepare scalloped potatoes without a recipe. My mother told me to plan on 1 large potato per person. To determine the size of the casserole dish, we estimated 1 quart for 4 large potatoes. Eight potatoes would therefore require a 2-quart casserole.

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2 tablespoons cold butter, cut up, plus extra for the dish

4 to 5 large potatoes, peeled and sliced

2 tablespoons all-purpose flour

1 teaspoon salt

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teaspoon pepper

1 small onion, chopped

Milk or cream or undiluted evaporated milk as needed (see
New Potatoes
)

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1. Preheat the oven to 325°F. Butter a 1
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   -quart shallow casserole.
   
2. Place a layer of potatoes in the bottom of the casserole dish and sprinkle with a little of the flour. Sprinkle with salt, pepper, and some of the chopped onion. Continue layering the potatoes, flour, seasonings, and onion in this way until the ingredients come within
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   inch of the top. Dot wih the 2 tablespoons butter.
   
3. Pour in enough milk to reach the top layer.
   
4. Bake for 1
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   hours, or until the potatoes are tender. Check with a fork or a wooden skewer.
   

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NOTE:
New potatoes tend to be more acidic, causing milk to curdle, so if using them, use cream or undiluted evaporated milk, rather than regular milk.

This is pure comfort food, and so easy to make. You can assemble it on a Sunday night and then bake it on a busy Monday evening for a quick side dish. If you are making the casserole ahead, be sure to rinse the potatoes in cold water to prevent them from turning color. The last time I made this, we had about a cupful left over. The next day, I put it into the blender with some broth and milk and whirled it into a delicious, cheesy, smooth potato soup!

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6 medium baking potatoes, peeled and thinly sliced

1 small onion, thinly sliced

2 cups shredded low-fat Cheddar cheese

Salt

Pepper

1 recipe
Basic White Sauce
, or 1 can (10
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ounces) cream of mushroom soup

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cup water

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1. Preheat the oven to 350°F. Coat a 9-inch square baking dish with cooking spray.
   
2. Rinse the sliced potatoes in cold water to prevent browning. Pat dry with paper towels.
   
3. Place a layer of potatoes in the bottom of the baking dish and sprinkle with the onion, cheese, salt, and pepper. Continue layering the potatoes, onion, cheese, and seasonings in this way, ending with a layer of cheese.
   
4. Mix the sauce or soup and the water in a small bowl and pour over the casserole. (At this point you can cover and refrigerate for up to 1 day. Add 5 to 10 minutes to the baking time.)
   
5. Bake for 1
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   to 2 hours, or until the potatoes are tender.