The Best Casserole Cookbook Ever (60 page)

The no-boil lasagna noodles and prepared pasta and pesto sauces make this a super-quick casserole to put together. This goes well with marinated vegetables on the side and a loaf of garlic bread.

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3 cups ricotta cheese or small-curd cottage cheese

1 cup grated Parmesan cheese

1 large egg

1 teaspoon salt

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teaspoon pepper

2 packages (10 ounces each) frozen chopped spinach, thawed and drained

1 cup prepared pesto

4 cups prepared chunky pasta sauce with herbs

1 package (9 ounces) no-boil lasagna noodles (12 noodles)

2 cups shredded fontina or mozzarella cheese

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1. Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
   
2. In a large bowl, mix the ricotta cheese, Parmesan cheese, egg, salt, and pepper.
   
3. In a medium bowl, mix the spinach and pesto.
   
4. Spread 1 cup of the pasta sauce over the bottom of the baking dish. Arrange 3 noodles over the sauce. Top with a third of the cheese mixture, then a third of the spinach mixture. Repeat the layers 2 more times. Top with the remaining 3 noodles and then 1 cup sauce. (At this point you can cover and refrigerate for up to 1 day. Add 10 to 15 minutes to the baking time.)
   
5. Bake, covered, for 35 minutes. Uncover and sprinkle with the fontina or mozzarella cheese. Return to the oven for 15 minutes, uncovered. Let stand for 10 minutes before serving.
   

Rice combined with beans makes a perfect protein for this vegetarian main dish. Don’t be put off by the length of the ingredients list, which contains a lot of spices.

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1
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cups long-grain brown or basmati rice

3 tablespoons vegetable oil, divided

Pinch of saffron threads

Pinch of ground turmeric

1 teaspoon salt

2
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cups hot water, divided

1 large onion, chopped

2 teaspoons grated fresh ginger

1
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teaspoons ground cumin

1
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teaspoons ground coriander

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teaspoon ground cinnamon

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teaspoon cayenne pepper

1 small sweet potato or yam, peeled, cut into
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-inch dice, and rinsed in cold water

2 cups cauliflower florets

1 medium yellow, orange, or red bell pepper, seeded and diced

1 medium tomato, diced

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cup peas

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cup raisins

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cup chickpeas (garbanzo beans), canned or freshly cooked (see
Cooked Dried Beans
), drained

Chopped cashews for garnish

Plain yogurt for serving

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1. In a medium saucepan, sauté the rice in 1 tablespoon of the oil over medium-high heat, until each kernel is coated. Add the saffron, turmeric, salt, and 2
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   cups of the water. Bring to a boil, cover, and reduce the heat to low. Simmer for 30 minutes, or until the liquid is absorbed.
   
2. Preheat the oven to 350°F. Butter a 2
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   -quart casserole.
   
3. While the rice cooks, in a nonstick skillet, sauté the onion in the remaining 2 tablespoons oil over medium heat for 5 minutes, or until transparent. Add the ginger, cumin, coriander, cinnamon, cayenne pepper, the remaining
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   cup water, the sweet potato cubes, and the cauliflower and bring to a boil, lower the heat, and simmer, covered, for about 5 minutes, or until the vegetables are barely tender, adding more water if necessary. Stir in the bell pepper, tomato, peas, raisins, and chickpeas.
   
4. Spread half of the rice in the bottom of the casserole. Cover with the vegetables and top with the remaining rice.
   
5. Cover and bake for 30 minutes, or until bubbly. Garnish with the chopped cashews and serve with yogurt.
   

Simple and tasty, this savory custard makes a satisfying main dish. Serve with a crisp salad and freshly baked whole-wheat baking-powder biscuits on the side.

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4 large eggs

1 teaspoon salt

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teaspoon pepper

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

2 cups ricotta cheese

1 bunch green onions, chopped (including most of the green tops)

1 cup shredded sharp Cheddar cheese

3 tablespoons chopped fresh dill, or 1 tablespoon dried

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1. Preheat the oven to 350°F. Butter an 8-inch square glass baking dish.
   
2. In a large bowl, beat the eggs, salt, and pepper until blended. Mix in the spinach, add the remaining ingredients, and stir until well blended.
   
3. Spread out the mixture in the baking dish. Bake, uncovered, for 45 minutes, or until the center is firm.
   

This lasagna is loaded with vegetables and totally satisfying. Even die-hard carnivores will enjoy it. Serve with a salad of mixed leafy greens and shaved Asiago cheese.

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9 lasagna noodles

1 teaspoon vegetable oil

1 bag (1 pound) fresh baby spinach leaves

2 tablespoons water

1 tablespoon olive oil

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cup chopped onion

1 cup shredded carrots

2 cups sliced mushrooms

1 can (15 ounces) tomato sauce

1 can (4
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ounces) chopped black olives, drained

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teaspoon dried basil

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teaspoon dried rosemary, crushed

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teaspoon dried sage

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teaspoon dried oregano

2 cups ricotta cheese

1 pound Monterey Jack cheese, sliced

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cup grated Parmesan cheese, plus extra for serving

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1. Cook the lasagna noodles according to package directions and drain. To prevent sticking, lay the cooked noodles in a shallow dish with cold water to cover; add the vegetable oil.
   
2. Put the spinach in a large saucepan with the water, cover, and place over high heat. After about 1 minute, when the water gives off steam, reduce the heat to low and cook for 3 minutes. Drain the spinach and set aside.
   
3. In a large skillet, heat the olive oil. Add the onion, carrots, and mushrooms. Sauté for 10 minutes, or until the onion is tender and the liquid has evaporated. Add the tomato sauce, olives, and herbs. Cook for 20 minutes, or until all the vegetables are tender.
   
4. Preheat the oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.
   
5. Spread a third of the sauce in the bottom of the baking dish. Drain the noodles and arrange 3 noodles lengthwise over the sauce. Top with a third of the ricotta and then with a third of the spinach. Pour a third of the remaining sauce over and sprinkle with a third of the Monterey Jack cheese. Repeat the layers once, this time placing the noodles crosswise in the baking dish. Repeat the layers a third time, placing the noodles lengthwise in the dish. Sprinkle with the
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   cup Parmesan cheese.
   
6. Bake, uncovered, for 40 minutes, or until the lasagna is bubbly and the top is golden. Let stand for 10 minutes and serve with additional Parmesan cheese.
   

Serve this curry-like stew over steamed rice or couscous. Add a green salad, a good loaf of bread, and a bottle of red wine to turn this into a special meal.

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2 tablespoons olive oil

2 cups sliced onions

1 cup sliced carrots

1 stalk celery, sliced

1 cinnamon stick

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teaspoon ground cumin

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teaspoon ground ginger

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teaspoon ground turmeric

1 large pinch saffron threads

2 cups diced peeled russet potatoes

1
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cups low-sodium vegetable broth

2 tablespoons raisins

1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained

1 medium zucchini, halved lengthwise and cut crosswise into
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-inch pieces

1 medium tomato, seeded and diced

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1. Preheat the oven to 350°F. In a large, heavy Dutch oven, heat the oil over medium-low heat. Add the onions, carrots, celery, cinnamon stick, cumin, ginger, turmeric, and saffron threads and sauté until the spices become aromatic, 5 to 10 minutes.
   
2. Add the potatoes, broth, raisins, chickpeas, zucchini, and tomato. Cover and bake for 30 minutes, or until bubbly.
   

True jambalaya includes sausages, shrimp, and chicken. This rich vegetarian version is made with beans and rice to provide a complete and delicious protein.

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1 tablespoon vegetable oil

1 large onion, chopped

1 green bell pepper, seeded and chopped

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cup chopped celery

3 cloves garlic, minced

2 cups water

1 can (14
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ounces) diced tomatoes with their juice

1 can (8 ounces) tomato sauce

1
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teaspoons dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

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teaspoon red pepper flakes

1 cup brown rice

1 can (15 ounces) butter beans, rinsed and drained

1 can (15 ounces) small red beans, rinsed and drained

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1. Preheat the oven to 350°F.
   
2. In a large nonstick skillet, heat the oil and add the onion, bell pepper, celery, and garlic. Sauté over medium-high heat until the vegetables are tender, 3 to 4 minutes. Add the water, tomatoes with their juice, tomato sauce, thyme, basil, oregano, pepper flakes, and rice. Transfer to a 2
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   -quart casserole and stir.
   
3. Cover and bake for 30 to 35 minutes, or until the rice has absorbed the liquid. Stir in the butter beans and red beans and return to the oven, covered, for another 15 minutes, or until heated through.
   

Orange-fleshed yams are often mislabeled as “sweet potatoes,” but actually they come from entirely different plant species. True yams have a higher sugar and moisture content, and for that reason they seem to have a lot more flavor. When combined with chickpeas (garbanzo beans), yams make a hearty main dish that carries the flavors of exotic spices wonderfully. Serve this with couscous and steamed broccolini to make a colorful and nutritionally balanced meal.

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2 medium red onions, coarsely chopped

1 clove garlic, minced

1 small hot pepper, such as jalapeño, seeded and minced

1 piece fresh ginger, 2
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to 3 inches long, peeled and cut into chunks

3 tablespoons canola oil

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teaspoon red pepper flakes

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teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

1
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teaspoons ground turmeric

3 cardamom pods, crushed

1 teaspoon salt

3 medium orange-fleshed yams or sweet potatoes (2 pounds total), peeled and cut into 1-inch cubes

1 can (14 ounces) unsweetened coconut milk

1 can (14 ounces) vegetable broth

4 cups cooked chickpeas (garbanzo beans), canned or freshly cooked (see
Cooked Dried Beans
), drained

2 tablespoons chopped fresh cilantro

Couscous for serving

Steamed broccolini for serving