The Best Casserole Cookbook Ever (61 page)

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1. Preheat the oven to 350°F. Coat a deep 2
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   -quart casserole with cooking spray.
   
2. Combine the onions, garlic, hot pepper, and ginger in a food processor with the steel blade in place. Pulse until all ingredients are finely chopped.
   
3. Pour the oil into a large sauté pan over medium-low heat. Add the chopped onion mixture and sauté until softened, about 5 minutes. Add the red pepper flakes, ginger, coriander, cumin, turmeric, cardamom pods, and salt, and stir to blend well. Add the yams and stir in the coconut milk, broth, and chickpeas. Transfer to the casserole.
   
4. Cover and bake for 45 minutes, or until the yams are soft. Top with the cilantro and serve over couscous with steamed broccolini on the side.
   

Double this recipe and freeze half of it. On a busy evening, you’ll have dinner ready from the freezer. Pop it into the microwave or a slow oven until it is heated through.

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1
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pounds baby spinach leaves

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cup water

1 pound ricotta cheese

3 large eggs, beaten

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cup grated Parmesan cheese

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cup chopped fresh parsley

Salt

Pepper

3 cups tomato sauce or bottled spaghetti sauce

1 pound ziti or penne pasta, cooked according to package directions and drained

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1. Preheat the oven to 375°F. Put the spinach in a deep pot or wok. Add the water and bring to a boil. Cook, stirring, until the spinach wilts and heats through. Drain the spinach and press out the excess moisture.
   
2. In a large bowl, combine the spinach with the ricotta, eggs, Parmesan, parsley, salt and pepper to taste, and 2
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   cups of the tomato sauce. Stir until blended and add the cooked pasta.
   
3. Spread the remaining
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   cup tomato sauce on the bottom of a 3-quart casserole and cover with the pasta mixture. Bake for about 20 minutes, or until heated through.
   

Zucchini replaces the eggplant in this classic dish. It is put together in much the same way as lasagna, but the zucchini (or, in most recipes, the eggplant) is layered with the tomato sauce instead of noodles. Parboiling the zucchini removes most of the juices, which otherwise would render the casserole rather soupy.

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1 tablespoon olive oil

1 medium onion, chopped

1 clove garlic, minced

2 tablespoons chopped fresh basil, or 2 teaspoons dried basil

1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano

1 teaspoon fennel seeds

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cup dry white wine

2 cans (14
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ounces each) diced tomatoes with herbs, with their juice

6 large zucchini (about
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pound each), cut lengthwise into 5 slices each

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cup grated Parmesan cheese

Salt

Pepper

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1. Preheat the oven to 350°F.
   
2. Heat the oil in a large nonstick skillet. Add the onion and garlic and sauté for 2 to 3 minutes, until the onion is softened. Add the basil, oregano, and fennel seeds and sauté for 1 minute. Add the wine and bring to a boil. Reduce the heat, add the tomatoes with their juice, and simmer until the sauce is reduced to about 3 cups.
   
3. In a sauté pan or skillet, bring about 1 inch of water to a boil. Add the zucchini slices and cook for 2 minutes to parboil. Drain and blot dry on paper towels.
   
4. Spread about 1 cup of the sauce over the bottom of a 9-by-13-inch baking dish. Top with half the zucchini slices, overlapping slightly. Sprinkle with 2 tablespoons Parmesan and salt and pepper. Top with 1 cup sauce, and repeat the layers, ending with 2 tablespoons Parmesan. (At this point the casserole can be covered and refrigerated overnight. Add about 5 minutes to the oven time.)
   
5. Bake, uncovered, for 30 minutes, or until the casserole is bubbly.
   

Here a down-home casserole is updated with the adult taste of beer and flavorful cheeses. Check your cheese counter for aged Gouda from Wisconsin, which can almost be categorized as a hard cheese and adds a wonderful nutty flavor.

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1 pound macaroni

4 tablespoons butter

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cup all-purpose flour

1 teaspoon salt

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teaspoon cayenne pepper

1
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cups milk

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cup dark beer

1 can (12 ounces) evaporated milk

1 cup shredded sharp Cheddar cheese

1 cup shredded aged Gouda cheese

1 cup shredded Swiss cheese

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pound cooked smoked ham, cut into matchsticks

1
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cups diced Roma (plum) tomatoes with their juice

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teaspoon paprika

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1. Preheat the oven to 350°F. Coat a 3-quart casserole with cooking spray.
   
2. Cook the macaroni in boiling salted water according to package directions, until tender, but still firm to the bite. Drain and set aside.
   
3. Melt the butter in a large saucepan over low heat. Mix in the flour, salt, and cayenne pepper. Increase the heat to medium-high and whisk in the milk, beer, and evaporated milk. Bring to a boil and whisk until thickened. Remove from the heat and stir in the cheeses.
   
4. In a large bowl, combine the cooked macaroni, ham, cheese sauce, and tomatoes with their juice, stirring until well mixed. Transfer to the prepared casserole. (At this point the casserole can be covered and refrigerated for up to 1 day. Add 10 minutes to the baking time.)
   
5. Bake for 25 minutes, or until heated through, and sprinkle with the paprika.
   

Cheese, tomato, and chiles have a natural affinity for one another. This makes a great meatless main dish. Serve a green salad and crusty bread on the side.

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4 large eggs, separated

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cup undiluted evaporated milk

1 tablespoon all-purpose flour

1 teaspoon salt

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teaspoon pepper

2 cups shredded Monterey Jack cheese

2 cups shredded Cheddar cheese

2 cans (4 ounces each) diced green chiles, or 2 poblano chiles, roasted, peeled, and diced

1 can (14
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ounces) stewed tomatoes with their juice, or 2 vine-ripened tomatoes, peeled and diced

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1. Preheat the oven to 325°F. Butter a deep 3-quart casserole or soufflé dish.
   
2. Beat the egg yolks in a large bowl with the milk and add the flour, salt, and pepper.
   
3. Beat the egg whites in a medium bowl until stiff and fold into the egg yolk mixture.
   
4. In the buttered casserole, mix the cheeses, green chiles, and tomatoes with their juice. Pour the egg mixture over and stir with a fork until just mixed.
   
5. Bake for 30 to 35 minutes, until set and lightly browned.
   

Cheese fondue is a classic dish from Switzerland, but it has become such a favorite of ours that we tend to think of it as an American dish. Nutty-flavored Jarlsberg, the cheese of Norway, melts beautifully, as do Gruyère or aged Emmentaler. You do need to use a cheese that is aged more than 3 months, or instead of melted cheese you will have a solid mass of curd surrounded by liquid.

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1 clove garlic, cut in half

1 cup dry white wine

1 tablespoon fresh lemon juice

4 cups shredded Jarlsberg, Gruyère, or aged Emmentaler cheese

3 tablespoons all-purpose flour

3 tablespoons kirsch

Pinch of ground nutmeg, or more to taste

2 loaves crusty French bread, cut into 2-inch cubes

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1. Preheat the oven to 325°F. Rub a deep 2-quart crockery casserole with the garlic, and leave the garlic in the dish. Add the wine and lemon juice.
   
2. In a medium bowl, toss the cheese with the flour and stir into the wine mixture. (At this point you can cover the casserole and leave at room temperature for up to 2 hours.)
   
3. Bake the casserole for 30 to 40 minutes, or until the cheese is melted, stirring once or twice during baking. Stir in the kirsch and nutmeg until smooth.
   
4. Keep warm over a fondue burner or candle warmer. Have long wooden skewers or fondue forks handy, and serve with French bread cubes for dipping.
   

The beauty of cheese soufflé is that one usually has all of the ingredients on hand. You can also substitute almost any kind of cheese for the Cheddar or Swiss.

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3 tablespoons butter, plus extra for the dish

2 tablespoons grated Parmesan cheese

3 tablespoons all-purpose flour

1 cup milk

Dash of cayenne pepper

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teaspoon dry mustard

1 teaspoon salt

1 cup shredded sharp Cheddar or Swiss cheese

9 eggs, separated, at room temperature

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1. Preheat the oven to 400°F. Butter a 2-quart soufflé dish and dust with the grated Parmesan cheese. Cut a sheet of aluminum foil long enough to wrap around the soufflé dish. Fold the foil in half lengthwise and butter one side. Wrap around the soufflé dish, buttered side facing in, so that it extends above the rim of the dish by 2 inches. Fold the ends of the foil together to fasten.
   
2. In a saucepan, melt the 3 tablespooons butter over medium heat and stir in the flour until blended. Gradually whisk in the milk and add the cayenne, mustard, and salt. Bring to a boil, reduce the heat, and simmer for 3 to 5 minutes, stirring, until thickened. Add the shredded cheese and continue stirring until the cheese is melted. Remove from the heat.
   
3. In a medium bowl, stir the egg yolks until broken. Whisk in a little of the hot sauce to temper the eggs, then add the eggs to the sauce in the pan, stirring until well blended. In a medium bowl, beat the egg whites with an electric mixer until they hold short, distinct, but soft peaks. Fold about half the whites thoroughly into the sauce, and then gently fold in the remaining whites.
   
4. Pour into the prepared soufflé dish and bake for 25 to 30 minutes, until puffed and golden. Serve right away.
   

Cheese and eggs are the main source of protein in this quiche with Southwestern flavors. In the spring, when fresh asparagus is at its best, serve it, steamed, on the side. Stewed rhubarb with ginger makes a light and tasty dessert.

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1 recipe
Flaky Pastry
, refrigerated for 30 minutes

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

3 large eggs

1 teaspoon salt

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teaspoon chili powder

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cups half-and-half

1 can (4 ounces) chopped green chiles

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cup sliced ripe black olives

2 tablespoons finely chopped green onion (white and green parts)

Guacamole for serving

Sour cream for serving

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1. Preheat the oven to 350°F. Roll out the chilled pastry into a 12-inch circle and transfer to a 9-inch pie pan. Flute the edges.
   
2. Mix the cheeses together and spread over the bottom of the pastry. In a medium bowl, mix the eggs, salt, chili powder, half-and-half, chiles, olives, and green onion. Pour the mixture over the cheeses in the pie pan.
   
3. Bake for 45 minutes, or until a knife inserted in the center of the filling comes out clean. Serve each piece with a dollop of guacamole and sour cream.
   

For lunch, brunch, or supper, this seems to please kids as well as adults. Fresh fruit, such as sliced melon, and a basket of corn muffins complete the menu.

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pound Monterey Jack cheese

6 poblano or Anaheim chiles, roasted and peeled (see
Roasted Peppers
)