Casserole Recipes
There is nothing more comforting and heart-warming than a casserole on a winter’s evening, and with all the ingredients cooked in one pot this is a great way to offer complete nourishment with a minimum of fuss. There are virtually no limits to the ingredients you can use to make a casserole recipe, and there are recipes here to suit everyone; from meat lovers, to fish lovers, to vegetarians. This list of recipes with pictures is also where you can readily reap the benefits of slow cooking, with its meltingly tender results and its rich, appetizing flavours.
Whether it’s a dinner party with friends, an evening meal with the family, or an all-out extravaganza, we hope our unique and quirky perspective, along with our delectable recipes, will inspire you to enjoy an evening gathered around the dinner table.
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About Casserole Casseroles may have become popular in the 1950s as a way to relieve women of kitchen drudgery, but they were also a response to a more active and social lifestyle.
We, on the other hand, think they became popular because they were a way to “one-up” your friends and neighbors by appearing at the potluck dinner with the most colorful dish! In our kitchen, we celebrate the casserole dish any which way we can. To be completely honest, we have a fairly loose interpretation of what the casserole dish actually is. If it all goes in one dish, then it is a casserole. From the old-school 9 × 13-inch glass Pyrex, to the highly decorated soufflé dish, Dutch oven, ramekin, or pie pan, it’s all comfort—it’s all a casserole. |
Easy Casserole Recipes with PicturesThis list of recipes with pictures is also where you can readily reap the benefits of slow cooking, with its meltingly tender results and its rich, appetizing flavours.
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Individual CasserolesPrepare the ingredients according to the recipe, then distribute evenly into smaller oven-safe containers (ramekins work great and look adorable). Reduce cooking time by about 25 percent and watch closely.
Larger CasserolesDouble a standard 9 × 13-inch casserole recipe and use a disposable 20 × 12-inch foil steam pan (commonly used by restaurants and cafeterias). In this case, the thickness of the casserole doesn’t change much, so the cooking time should be about the same. Allow extra time for large casseroles to thaw completely before cooking. (Note that you might want to measure your oven first; many won’t accommodate a pan of this size.)
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To Freeze Casserole
• Low on casserole dishes? Keep what you have available by lining pans with heavy aluminum foil before assembling your recipe. Once it is frozen, you can simply lift it out of the dish and tuck it back into the freezer. Your dish is now ready for other upcoming projects. Not only does your casserole stay neatly wrapped in foil, in the freezer, but it also creates a lot more space for storing.
• Always keep in mind that you should cool your casseroles completely before freezing. A quick way to do this is by setting the casserole in a pan of ice water to cool it to room temperature. Take the time for this extra step, because if you put a casserole in the freezer hot, the outside of the dish will freeze quickly while the inside may not cool in time to prevent spoilage. Plus, you don’t want to raise the temperature of your freezer and harm your other frozen goodies. Nobody likes melted ice cream!
• Cover your casseroles with freezer-friendly products such as freezer paper, heavy foil, or a tight-fitting lid. We don’t use freezer paper, heavy foil, or a tight-fitting lid. We don’t use plastic wrap, as it sometimes sticks.
• Always have a permanent marker on hand to label the casserole with the contents, number of servings, and date of freezing.
Remember the days when there was nothing better to do but prepare delicious, home-cooked meals for your family? Yeah, neither do we. Those days may be gone, but with our easy, classic recipes, cooking doesn’t have to be a full-time job.Bringing families together around the dinner table is what we do, and with these dishes, yours will come running. Who doesn’t love a good, home-cooked meal? Remember Grandma’s chicken pot pie? Your mom’s tuna noodle surprise? Some of these recipes may be familiar to you. They may even take you back. The flavors, however, are current—bold, fresh, and updated to modern tastes. And with a few of our time-saving tweaks, you can enjoy these classic dishes without spending all afternoon in the kitchen.
• Always keep in mind that you should cool your casseroles completely before freezing. A quick way to do this is by setting the casserole in a pan of ice water to cool it to room temperature. Take the time for this extra step, because if you put a casserole in the freezer hot, the outside of the dish will freeze quickly while the inside may not cool in time to prevent spoilage. Plus, you don’t want to raise the temperature of your freezer and harm your other frozen goodies. Nobody likes melted ice cream!
• Cover your casseroles with freezer-friendly products such as freezer paper, heavy foil, or a tight-fitting lid. We don’t use freezer paper, heavy foil, or a tight-fitting lid. We don’t use plastic wrap, as it sometimes sticks.
• Always have a permanent marker on hand to label the casserole with the contents, number of servings, and date of freezing.
Remember the days when there was nothing better to do but prepare delicious, home-cooked meals for your family? Yeah, neither do we. Those days may be gone, but with our easy, classic recipes, cooking doesn’t have to be a full-time job.Bringing families together around the dinner table is what we do, and with these dishes, yours will come running. Who doesn’t love a good, home-cooked meal? Remember Grandma’s chicken pot pie? Your mom’s tuna noodle surprise? Some of these recipes may be familiar to you. They may even take you back. The flavors, however, are current—bold, fresh, and updated to modern tastes. And with a few of our time-saving tweaks, you can enjoy these classic dishes without spending all afternoon in the kitchen.
Additional Casseroles Using the Original Recipe Site(one for now, one for the freezer):Simply multiply the
recipe by the total number of casseroles you’re making. (Okay, so this one
isn’t rocket science.) Note that these are only guidelines. All recipes and
ovens are different. There is no substitute for keeping an eye on your casserole
and watching for the telltale signs of doneness: the casserole should be
bubbling around the edges, hot in the center,and brown on the top.
