The Best Casserole Cookbook Ever (77 page)

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2 cups diced fresh rhubarb

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to 1 cup sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

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teaspoon salt

1 teaspoon grated orange zest

FOR THE TOPPING:

1 cup all-purpose flour

2 tablespoons sugar

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teaspoon salt

2 teaspoons baking powder

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cup shortening

1 large egg, beaten

3 tablespoons milk

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1. Preheat the oven to 350°F.
   
2. Arrange the rhubarb in the bottom of a 9-inch pie pan. Mix the sugar, flour, cinnamon, salt, and orange zest in a small bowl and sprinkle over the rhubarb.
   
3. To make the topping:
   Mix the flour, sugar, salt, and baking powder together in a medium bowl. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Mix the egg and milk together, stir into the flour mixture, and continue stirring just until the dry ingredients are moistened.
   
4. With a tablespoon, drop the dough over the rhubarb mixture, and spread the mounds together with a spatula. Bake for 35 minutes, or until the topping is lightly browned and the filling is bubbly.
   

Rhubarb and strawberries are a natural combination because they are both in season at the same time. Rhubarb is actually a vegetable. It is often planted as a green “filler” around buildings in cool climates. The stalk is the only edible part of the plant. The giant, heart-shaped, wideveined leaves contain oxalic acid, which is toxic—so don’t eat them!

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FOR THE TOPPING:

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cup all-purpose flour

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₃
cup old-fashioned rolled oats

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cup light or dark brown sugar

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cup chopped walnuts

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teaspoon ground cinnamon

4 tablespoons butter, melted, plus extra for the dish

FOR THE FILLING:

3 cups diced or sliced rhubarb

1 pint fresh strawberries, hulled and sliced

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cup granulated sugar

1 tablespoon cornstarch

1 tablespoon cold butter, cut into small pieces

Vanilla ice cream or whipped cream for serving

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1. Preheat the oven to 350°F. Butter an 8-inch glass pie dish.
   
2. To make the topping: Mix the flour, rolled oats, brown sugar, walnuts, and cinnamon in a medium bowl. Stir in the 4 tablespoons melted butter to make a crumbly mixture. Spread half the topping in the prepared pie dish.
   
3. To make the filling: Gently mix the rhubarb and strawberries together and spread out in the dish.
   
4. In a small bowl, mix the granulated sugar and cornstarch. Sprinkle over the rhubarb and strawberries evenly. Cover with the remaining topping. Sprinkle the 1 tablespoon cold butter onto the topping.
   
5. Bake for 45 minutes to 1 hour, or until bubbly and the top is crisp. Serve warm with vanilla ice cream or whipped cream.
   

These are so good and yet so simple! If you find Georgia peaches, grab them!

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4 peaches

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cup sugar

Heavy cream for serving

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1. Preheat the oven to 300°F. Coat a casserole dish just large enough to accommodate the peaches with cooking spray.
   
2. Rinse the peaches and pat dry. Place (with skins on and pits intact) in the casserole in a single layer. Sprinkle the sugar over the peaches. Cover tightly and bake for 1
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   hours, or until the peaches are soft and wrinkled.
   
3. Cool the peaches completely and refrigerate until cold. Serve with cream in a pitcher for people to pour over their serving.
   

Acorn Squash Casserole

Alfredo Sauce, Quick

Almonds

Almond, Carrot, and Cauliflower Casserole

Almond Chicken with Broccoli and Cream Sauce

Almond Pumpkin Pudding

Barley with Nuts and Dried Fruit

Bulgur Baked with Raisins and Cranberries

Creamy Crab Spread with Almonds

Greek Spinach and Feta Casserole

Green Tomato Cobbler

Holiday Casserole Cookies

Minnesota Chicken Hot Dish

toasting

Turkey Crunch Casserole

Anaheim chiles

Chiles Rellenos

Ancho chiles

Ancho Chicken Breasts with Corn

Baked Ancho Mexican Beans

Beef and Ancho Chile Cheese Dip

Roasted Peppers

Anchovies

Baked Pasta Puttanesca for Two

Jansson’s Temptation (Creamy Potato and Anchovy Casserole)

Apples

Apple and Carrot Casserole

Apple, Yam, and Pecan Casserole

Baked Beans with Apples and Onions

Cheese and Apple Cobbler

Chickpea Casserole

Choucroute Garni

Cinnamon and Apple–Stuffed French Toast Casserole

Crab or Tuna Melt Casserole

Crisp Apple Streusel

Curried Mushrooms

Pineapple Rum–Baked Stuffed Apples

Pork Chop and Apple Bake with Caraway Noodles

Pork Chop, Apple, and Ginger Casserole

Pork Chops and Apples

Pork Chops on Apple Stuffing

Puffy Oven Apple Pancake

Upside-Down Apple Cobbler

Apricots

Barley with Nuts and Dried Fruit

Fruited Ginger Chicken on Couscous

Pork Chop and Apricot Casserole

Artichokes

Artichoke and Salsa Breakfast Casserole

Artichoke and Tomato Casserole

Baked Eggs with Artichokes and Parmesan

Beef and Artichoke Bake

Chicken, Artichoke, and Mushroom Casserole on Polenta

Chicken with Mushrooms and Artichokes

Lamb and Artichoke Stew

Moussaka with Lots of Vegetables

Potato, Mushroom, and Artichoke Casserole

Shrimp and Artichoke Strata

Spinach and Artichoke Casserole

Sun-Dried Tomato and Artichoke Slather

Asiago cheese

Asiago Chicken

Chicken, Polenta, and Morel Casserole

Ham and Cheese–Stuffed French Toast

Herbed Orecchiette with Sorrel and Asiago

Italian Stuffed Peppers with Mushrooms and Ricotta

Mushroom and Onion Casserole

Asian Oven-Lacquered Boneless Pork Ribs

Asparagus

Asparagus and Wild Rice Casserole

Chicken and Asparagus Breakfast Pie

Chicken, Polenta, and Morel Casserole

Summer Salmon Casserole

Veggie Mac

Autumn Vegetable Casserole Stew

Avocados, Chicken Thighs with Spinach Noodles and

Bacon

Asparagus and Wild Rice Casserole

Baked Potato Casserole

Baked Venison Stew

Beef, Bean, and Bacon Casserole

Beer-Baked Irish Beef

Breakfast Potato Pie

Cassoulet with Chicken and Sausage

Chicken and Asparagus Breakfast Pie

Chile-Cheese Omelet Squares

Corn, Bacon, and Cheddar Soufflé

Egg and Mushroom Baked Omelet

Egg, Bacon, Mushroom, and Cheese Casserole

Hash Brown Breakfast Casserole

Herbed Chicken Terrine with Exotic Fruit Salsa

Holiday Morning Egg Casserole

Lamb Stew with Potatoes and Thyme

Mushroom and Potato Breakfast Casserole

No-Egg Breakfast Potato Hot Dish

Oven-Simmered Chicken Thighs with Wine, Mushrooms, and Herbs

Roasted Bacon and Potato Casserole

Sage, Potato, Bacon, and Cheese Casserole

Terrine of Herbs and Pork

Turkey-Noodle Casserole for a Crowd

Baked Ancho Mexican Beans

Baked Bay Scallops

Baked Beans with Apples and Onions

Baked Cheese Fondue

Baked Chicken Chowder

Baked Cinnamon-Maple French Toast

Baked Coconut French Toast with Tropical Fruit Compote

Baked Eggplant with Feta

Baked Eggs with Artichokes and Parmesan

Baked French Toast with Praline and Maple Syrup

Baked Fruit Compote with Star Anise

Baked Green Tomatoes

Baked Grits with Cheese

Baked Mushrooms with Garlic and Cheese

Baked Noodles Casserole

Baked Pasta Puttanesca for Two

Baked Pecan-Stuffed French Toast

Baked Penne with Four Cheeses

Baked Pie Plant (Rhubarb)

Baked Polenta with Cheese and Swiss Chard

Baked Potato Casserole

Baked Quinoa Casserole with Baby Potatoes and Cheese

Baked Ricotta with Garlic and Herbs

Baked Spaghetti Casserole

Baked Steak and Mushrooms

Baked Vegetable Stew with Cumin and Ginger

Baked Venison Stew

Baked Wild Rice with Mushrooms

Barbecued Brisket

Barley

Barley and Mushroom Casserole

Barley Baked with Pine Nuts and Sun-Dried Tomatoes

Barley with Nuts and Dried Fruit

Finnish Cabbage Rolls (Kaalikääryleet)

Herbed Barley and Mushroom Casserole

Spiced Hazelnut Barley Casserole

Toasted Four-Grain and Wild Mushroom Casserole

Basic Beef Broth

Basic Cheese Sauce

Basic Chicken Broth

Basic Cooked Rice

Basic Egg Sauce

Basic Mix ‘n’ Match Meal-in-One-Casserole Recipe

Basic Mushroom Sauce

Basic Vegetable Broth

Basic White Sauce

Basic Wild Rice

Basmati Pilaf with Spices, Raisins, and Pistachios

Beans

Autumn Vegetable Casserole Stew

Baked Ancho Mexican Beans

Baked Beans with Apples and Onions

Baked Steak and Mushrooms

Baked Vegetable Stew with Cumin and Ginger

Bean and Burger Spread

Bean Burrito Casserole

Beef and Ancho Chile Cheese Dip

Beef, Bean, and Bacon Casserole

Beef Chuck with Vegetables and Herbs

Black Bean and Red Pepper Casserole

Black Bean Tortilla Casserole

Brazilian Feijoada

Casserole Primavera

Cassoulet of Duck with Great Northern Beans and Ham Hocks

Cassoulet with Chicken and Sausage

Chickpea Casserole

Chili Pie with Cornmeal Crust

Chunky Chicken Chili

Cooked Dried Beans

Cornbread-Topped Black Bean Casserole

Cornmeal-Topped Tamale Pie

Creole Veggie Jambalaya

Dude Ranch Pork and Beans

Garlicky Bulgur, Green Lentil, and Chickpea Casserole

Green Bean, Mushroom, and Onion Casserole

Hot Dog and Bean Casserole with Brown Rice

Maple Baked Beans

Mexican Vegetarian Casserole

Moroccan Beef Tagine

Mushroom and Green Bean Casserole

Pinto Beans and Pasta

Pork Ribs, Rice, and Chickpea Casserole

Quick Cassoulet

Roasted Garlic and Onion Bean Spread

Santa Fe Tamale Pie

Southwestern Bean Casserole with Double-Corn Topping

Summer Salmon Casserole

Béchamel Sauce

Beef

Baked Spaghetti Casserole

Baked Steak and Mushrooms

Barbecued Brisket

Basic Beef Broth

Bean and Burger Spread

Beef and Ancho Chile Cheese Dip

Beef and Artichoke Bake

Beef and Mostaccioli Casserole

Beef and Potato Casserole

Beef, Bean, and Bacon Casserole

Beef Chuck with Vegetables and Herbs

Beef Nacho Casserole

Beef with Mushrooms

Beer-Baked Irish Beef

Brazilian Feijoada

Burgundy Beef

Caraway Beef and Mushroom Bake

Carbonnade Flamande

Corned Beef and Cabbage Casserole

Corned Beef Casserole

Cornmeal-Topped Tamale Pie

Cover-and-Forget-It Beef and Vegetable Stew

Dilled Chipped Beef Dip

Fiesta Casserole