The Best Casserole Cookbook Ever (71 page)

Pork chops are the most popular cut from the pork loin, which runs from the pig’s hip to its shoulder. Serve with a baked potato and a crisp slaw.

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1 tablespoon butter

1 small onion, sliced

1 clove garlic, minced

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pound boneless loin pork chops (about 2), cut into 1-inch cubes

2 teaspoons all-purpose flour

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cup apple cider

3 tablespoons beef broth,
homemade
or prepared

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teaspoon dried sage

Salt

Pepper

1 apple peeled, cored, and sliced

2 tablespoons light cream

Chopped fresh parsley for garnish

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1. Preheat the oven to 350°F.
   
2. Melt the butter in a heavy skillet over medium-high heat. Add the onion and garlic and sauté until soft. Add the pork and brown quickly on all sides over high heat. Transfer the pork to a shallow 2-quart casserole, preferably an oven-to-table dish.
   
3. Lower the heat to medium, add the flour to the skillet, and cook for 1 minute. Gradually whisk in the cider and broth and simmer, stirring, until the sauce is thickened. Add the sage and season with salt and pepper to taste.
   
4. Arrange the pork in the casserole and top with the apple. Pour the sauce over both.
   
5. Cover and bake for about 30 minutes, or until the meat is cooked through and the apples are soft. Stir in the cream and sprinkle with parsley.
   

To my mind, meat that still has the bone in always has more flavor. Here’s a simple casserole that you can put together while the oven preheats.

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2 bone-in pork chops

2 medium baking potatoes, scrubbed, cut into lengthwise quarters

1 tablespoon olive oil

2 tablespoons fine dry breadcrumbs

2 cloves garlic, minced

1 teaspoon balsamic vinegar

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teaspoon kosher salt

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teaspoon pepper

1 medium tomato, diced

1 teaspoon dried sage, crushed

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1. Preheat the oven to 400°F. Line a rimmed baking pan with aluminum foil or parchment paper and coat with cooking spray.
   
2. Brush the pork chops and potatoes with the olive oil and sprinkle with the breadcrumbs. Place in the baking pan and sprinkle with the garlic, balsamic vinegar, salt, and pepper.
   
3. Bake for 30 minutes. Add the tomato and sage and return to the oven for 5 minutes longer.
   

Alaska salmon is our favorite. I like to bake it slowly to retain maximum moisture, then top it with mashed potatoes, and finish it off under the broiler.

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pound salmon fillet

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small onion, finely chopped

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teaspoon dried thyme

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cup dry white wine or apple cider

Salt

Pepper

4 to 5 tablespoons milk

1 tablespoon butter

2 tablespoons all-purpose flour

FOR THE TOPPING:

2 potatoes, peeled and chopped

Salt

Pepper

2 tablespoons butter

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cup heavy cream

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1. Preheat the oven to 300°F.
   
2. Place the salmon in a shallow buttered casserole dish. Top with the onion, thyme, and wine. Sprinkle with salt and pepper. Cover and bake for 20 minutes, or until the salmon flakes when probed with a fork.
   
3. Strain the cooking liquid into a measuring cup. Add enough milk to equal
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   cup. Melt the butter in a saucepan over medium-high heat and stir in the flour. Cook, stirring for 1 minute. Gradually whisk in the
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   cup liquid. Bring to a boil and cook, stirring, until the sauce thickens. Season with salt and pepper to taste.
   
4. To make the topping: Cook the potatoes in boiling salted water to cover until fork-tender. Drain, mash, and add salt and pepper to taste. Whisk in the butter and cream. Preheat the broiler.
   
5. Spread the potatoes over the fish and score a pattern on top with a fork. Place under the broiler and brown for 2 to 3 minutes.
   

Making this dish is a snap. While the oven preheats, assemble the chicken breasts in a shallow casserole. Then, while the chicken bakes, toss a salad and warm up some crusty bread. You’ll have an elegant meal in less than an hour.

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2 boneless, skinless chicken breast halves (about 1 pound)

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teaspoon kosher salt

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teaspoon pepper

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teaspoon paprika

1 teaspoon cornstarch

2 tablespoons dry sherry

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cup half-and-half

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cup shredded Swiss cheese

Chopped fresh parsley for garnish

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1. Preheat the oven to 350°F. Coat a shallow 2-quart casserole with cooking spray.
   
2. Rinse the chicken breasts and pat dry. Sprinkle with the salt, pepper, and paprika.
   
3. Combine the cornstarch, sherry, and half-and-half in a small bowl and pour over the chicken breasts evenly. Bake, uncovered, for 20 minutes. Spoon the pan sauces over the chicken to baste. Bake for 10 minutes longer. Sprinkle with the cheese and return to the oven just long enough to melt it, about 5 minutes longer. Sprinkle with the parsley.
   

To complete a meal, serve this salmon with roasted potatoes and a salad of blanched asparagus, dressed with a bit of soy sauce and sesame oil.

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1 tablespoon grated Parmesan cheese

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cup canned flaked salmon

1
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tablespoons butter, plus extra for the foil

1
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tablespoons all-purpose flour

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cup milk, heated

Dash of cayenne pepper

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teaspoon dried dill

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teaspoon dry mustard

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teaspoon salt

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cup shredded sharp Cheddar or Swiss cheese

4 large eggs, separated, at room temperature

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1. Preheat the oven to 400°F. Coat a 1-quart soufflé dish with cooking spray and dust with the grated Parmesan. 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. Melt the 1
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   tablespoons butter in a saucepan and blend in the flour. Gradually whisk in the milk, cayenne, dill, mustard, and salt. Bring to a boil and cook over medium heat, stirring constantly, until thickened. Add the cheese and continue stirring until the cheese is melted. Remove from the heat.
   
3. In a small bowl, stir the egg yolks until broken. Whisk in a little of the hot sauce to temper the yolks, and then pour into the saucepan, stirring until well blended.
   
4. In a medium bowl, beat the egg whites until they hold short, distinct, but soft peaks. Fold about half the whites thoroughly into the sauce, then fold in the remaining whites.
   
5. Pour into the prepared soufflé dish and bake for 25 to 30 minutes, until puffed and golden. Serve right away.
   

Celery and green bell pepper add crunch to this beloved classic. And it is so easy and quick to prepare.

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2 quarts water

1 teaspoon salt

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cup elbow macaroni or shell pasta

1 can (6 ounces) solid tuna, drained

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cup sour cream

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teaspoon oregano

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cup sliced ripe olives

1 cup sliced mushrooms

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cup chopped green bell pepper

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cup chopped celery

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cup shredded Cheddar cheese

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1. Preheat the oven to 350°F. Butter a shallow 1
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   -quart casserole.
   
2. Bring the water to a boil. Add the salt to the water, and then the macaroni, and cook for 8 to 10 minutes, or until tender but still firm to the bite. Drain and transfer to a large bowl. Add the tuna, sour cream, oregano, olives, mushrooms, green pepper, and celery. Mix well and transfer to the casserole.
   
3. Bake for 20 to 25 minutes, until bubbly. Remove from the oven and sprinkle with the cheese. Let stand 5 minutes until the cheese melts.
   

Assembled ahead and baked in a casserole, this can easily be multiplied to serve more than 2 people. Serve with potato chips and pickles.

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2 slices whole-wheat bread

2 teaspoons butter

1 can (6 ounces) water-packed tuna, drained

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cup chopped celery

1 tablespoon finely chopped red onion

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cup light mayonnaise

1 teaspoon fresh lime juice

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teaspoon dried dill

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cup shredded Gruyère, Fontina, or Swiss cheese

2 slices tomato

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1. Preheat the oven to 400°F. Coat the bottom of a shallow casserole, about 6 by 9 inches with cooking spray.
   
2. Spread each slice of bread with 1 teaspoon butter and place in the casserole.
   
3. Mix the tuna, celery, onion, mayonnaise, lime juice, and dill. Mound half of the tuna mixture on each slice of bread. Top each with
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   cup of the shredded cheese.
   
4. Bake for 15 minutes, or until heated through and the cheese is melted. Top with the tomato and serve right away.
   

Cooking for two can often result in bits of leftovers, but not this dish. It is easily consumed in one sitting.

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2 tablespoons all-purpose flour

Salt

Pepper

2 sirloin steaks (about 4 ounces each)

2 tablespoons butter

2 medium onions, thinly sliced

3 cloves garlic, pressed in a garlic press

2 cups half-and-half or milk, heated

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cup sherry

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pound mushrooms, sliced

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1. Preheat the oven to 325°F. Coat a shallow 2-quart casserole with cooking spray.
   
2. Mix the flour with salt and pepper and dust the steaks with it. Reserve the extra flour.
   
3. Melt 1 tablespoon of the butter in a nonstick skillet. Add the steaks and brown quickly over medium-high heat, turning once. Place in the casserole dish.
   
4. Add the remaining 1 tablespoon butter to the skillet. Add the onions and garlic and stir over medium-high heat until aromatic, 3 to 4 minutes. Sprinkle with the reserved seasoned flour (about 1 tablespoon) and stir until blended. Gradually whisk in the half-and-half, bring to a boil, and cook until thickened. Add the sherry and cook for another 2 to 3 minutes.
   
5. Spread mushrooms over the steak in the casserole and pour the sauce over evenly. Cover and bake for 45 minutes. Uncover and bake for an additional 15 minutes, or until bubbly.