The Best Casserole Cookbook Ever (52 page)

The corn bakes in a custard and almost persuades you it is a dessert. This soothing comfort food makes a fine companion for roasted or rotisserie chicken.

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4 tablespoons butter, melted and cooled, plus extra for the dish

1 package (1 pound) frozen corn kernels, thawed

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cup sugar

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teaspoons salt

2 cups milk

4 large eggs

3 tablespoons all-purpose flour

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cup chopped fresh chives, plus 3 tablespoons chopped chives for garnish

Pinch of ground nutmeg

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1. Preheat the oven to 350°F. Butter a shallow 1
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   -quart casserole.
   
2. Put half of the corn into a blender and pulse until coarsely chopped. Transfer the chopped corn to a medium bowl and add the remaining corn kernels, the sugar, and salt, stirring until well mixed.
   
3. In another medium bowl whisk together the milk, eggs, the 4 tablespoons of butter, the flour, and the
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   cup chives and stir into the corn until mixed. Pour the pudding into the buttered dish and sprinkle with nutmeg.
   
4. Bake until the center is just set, about 45 minutes. Garnish the pudding with the 3 tablespoons chives. Serve hot.
   

More of a soufflé than a pudding, this is an excellent dish for Sunday brunch. Add fresh berries, garden greens, and fresh-baked muffins for a simple but elegant menu. You can make this with frozen corn, but do try it with fresh corn!

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3 large ears fresh corn, husked, or 1
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cups frozen corn kernels, thawed

3 large eggs, separated

2 tablespoons butter

2 tablespoons cornstarch

1 cup milk

2 teaspoons sugar

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teaspoon salt

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1. Preheat the oven to 400°F. Coat a 1-quart soufflé dish with cooking spray.
   
2. With a sharp knife, slice the corn kernels off the cob. In a large bowl, beat the egg yolks and add the corn.
   
3. In a small saucepan, melt the butter over medium heat and stir in the cornstarch. Gradually whisk in the milk and bring to a boil. Lower the heat and simmer, stirring, until the sauce is smooth and thickened. Stir in the sugar and salt. Gradually stir the hot sauce into the corn mixture.
   
4. In a large bowl, whip the egg whites until stiff. Fold into the corn mixture. Turn the mixture into the soufflé dish. (At this point you can cover the dish and refrigerate for up to 2 hours. Add 5 minutes to the baking time.)
   
5. Bake for 25 to 30 minutes, or until the pudding is browned on top but still jiggles a little when tapped on the side. Serve hot.
   

The great flavor of this vegetable casserole belies how simple it is to put together. Serve it with a braised brisket in the winter, and alongside a glazed roasted turkey breast in the fall.

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6 medium carrots, peeled

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cup mayonnaise

1 tablespoon grated fresh horseradish

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cup shredded Cheddar cheese

1 teaspoon minced fresh chives for garnish

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1. Preheat the oven to 350°F. Coat a shallow 2-quart casserole with cooking spray.
   
2. Cut the carrots diagonally into
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   -inch-thick slices. Cook in boiling salted water to cover until crisp-tender, about 10 minutes. Drain and transfer to the casserole.
   
3. Mix the mayonnaise and horseradish together in a small bowl and spread over the carrots. Sprinkle with the cheese. (At this point you can cover and refrigerate overnight. Add 5 to 10 minutes to the baking time.)
   
4. Bake for 25 to 30 minutes, until bubbly. Sprinkle with the minced chives.
   

Green chiles add just a bit of a bite here, which is mellowed by the creamy sauce. Serve this with a pot roast with Mexican flavors, such as hot peppers, cumin, and cilantro.

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2
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pounds thin-skinned potatoes, peeled and cubed

3 cups
Béchamel Sauce

2 cups shredded Cheddar cheese

1 can (4 ounces) diced green chiles with their juice

2 teaspoons salt

2 cloves garlic, minced

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cup fine dry breadcrumbs

3 tablespoons melted butter

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1. Preheat the oven to 350°F.
   
2. In a medium saucepan, cook the potatoes in boiling salted water to cover until tender, about 20 minutes. Transfer to a 2-quart casserole.
   
3. In a large bowl, mix the Béchamel Sauce, cheese, chiles, salt, and garlic and pour over the potatoes. Mix the breadcrumbs with the melted butter and sprinkle over the potatoes.
   
4. Bake for 25 minutes, or until the crumbs are browned and the casserole is bubbly.
   

The soufflé rule applies here: Have your guests seated at the table before you take the soufflé out of the oven for the most spectacular presentation.

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cup grated Parmesan cheese

6 slices bacon

1 package (10 ounces) frozen corn kernels, thawed

4 tablespoons butter

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cup all-purpose flour

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teaspoon salt

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teaspoon pepper

1 cup milk

1 cup shredded Cheddar cheese

6 large eggs, separated

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1. Preheat the oven to 350°F. Coat a 2-quart soufflé dish with cooking spray and sprinkle with the Parmesan cheese to coat evenly. Cut a sheet of aluminum foil long enough to wrap around the soufflé dish. Fold the foil in half lengthwise and coat with cooking spray. Wrap it around the soufflé dish so that it extends above the rim of the dish by 2 inches. Fold the ends of the foil together to fasten.
   
2. Cook the bacon in a medium skillet until crisp. Drain well on paper towels, and crumble.
   
3. Cook the corn according to package directions and drain.
   
4. Melt the butter in a medium saucepan over medium heat and blend in the flour, salt, and pepper. Gradually whisk in the milk and continue whisking until the mixture is smooth. Heat to boiling, whisking constantly, lower the heat, and simmer until thickened, 3 to 5 minutes. Remove from the heat and stir in the cheese and cooked corn. In a small bowl, beat the egg yolks and add a small amount of the hot mixture to the yolks to temper them. Whisk the egg yolk mixture into the sauce and set aside.
   
5. Beat the egg whites until stiff and fold into the cheese mixture until almost totally blended in. It is okay to have bits of egg white unblended. Transfer to the soufflé dish.
   
6. Bake for 35 to 40 minutes, or until puffy and golden. Serve immediately.
   

The combination of fresh sage leaves, mushrooms, cream, and potatoes is irresistible! Serve with a crusty bread to sop up any extra juices.

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6 medium thin-skinned potatoes

2 large onions

2 tablespoons chopped fresh sage

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pound mushrooms, sliced

1 to 1
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cups heavy cream

2 tablespoons fine dry breadcrumbs

1 tablespoon butter, melted

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1. Preheat the oven to 425°F. Coat a shallow 2-quart casserole with cooking spray.
   
2. Peel and rinse the potatoes. Cut the potatoes into
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   -inch thick slices and cut the slices into
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   -inch strips. Peel the onions and trim off the ends. Cut the onions in half lengthwise. With the cut side down, cut the onions lengthwise into
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   -inch slices.
   
3. Spread out the onions, sage, and mushrooms in the prepared dish. Cover with the potato strips. Add just enough cream to cover the potatoes. Mix together the breadcrumbs and melted butter, then sprinkle over the potato layer.
   
4. Bake for 45 to 50 minutes, until the potatoes are tender and the top is browned.
   

You wouldn’t think that carrots covered with a thin batter could roast until very tender, but they do. And this preparation renders them sweet and flavorful, as well.

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1 tablespoon cold butter, cut up, plus extra for the dish

6 medium carrots, peeled

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cup milk