The Beginner's Guide to Making Casseroles

The classic casserole recipes we prepare today generally consist of meat, poultry or seafood combined with a variety of chopped vegetables. Similar to stews, but richer, often resembling a pie with its slightly golden and crusted top. There is always a binder, including one or more of the following: rice, pasta, potato, grains, flour, bread, eggs or cheese. Sauces are also incorporated often derived from wine, soup, broth or stock, and dairy. Casseroles are baked slowly, in some cases covered and in others not. Contemporary recipes still follow the same concepts and processes, but do not necessarily contain any meat or seafood.

If you are including meat in your dish, the appropriate cuts of meat will really matter in terms of your finished casserole. The more affordable cuts are usually the most desirable since they contain a good amount of fat, and when cooked over a long time, the fat melts and coats the meat, making it nice and soft. When it comes to beef, choose stewing steak, skirt steak, chuck steak, and braising steak. Ground meats are also very good in casseroles. Chicken breasts are popular for use in making casseroles, however, chicken thighs are not only affordable but also retain more flavor. In addition, they also contain a good quantity of fat, which helps keep the dish quenched and tender without drying out when exposed to high levels of heat within long periods of cooking. In the end it boils down to personal taste, with the understanding that tougher cuts of meat have more flavor and tenderize when slow cooked in liquid.

Frozen, canned and fresh vegetables all make their way into casseroles. Canned and frozen vegetables make great choices for convenience and the ability to stock up the pantry and freezer during sales. Canned or jarred mushrooms are an outstanding choice as they do not contain excess moisture and retain their texture very nicely when cooked. Fresh, local, seasonal vegetables are a great choice for casseroles as they often contain the highest nutritional value, and the freshest, richest flavor. Asparagus, butternut and summer squash, zucchini, eggplant, sweet potatoes, green beans are all wonderful choices for fresh vegetables that can be found at different times of the year at the local supermarket or specialty produce market.

You will probably want to use dried herbs instead of fresh ones, as fresh herbs have a tendency to lose their flavor when subjected to high heat for long cooking times. In general you will want to avoid adding too much salt or seasonings. Some flavors are more likely to dissipate while others grow more apparent. The trick is to season to taste later if needed or desired.

If you prefer a crispier top for your casseroles, allow them to bake without a cover or lid. You can also remove the cover near the end of the baking time to allow the top to crisp. To achieve a cheesy au gratin effect, shower your casserole with bread crumbs and grated cheese topped with a bit of melted butter and seasoning and bake until the filling is done and the top part is bubbling and melted. To examine doneness, slide a skewer or knife in the middle of the dish, checking items for tenderness, and if the skewer or knife blade is hot when taken out, then the whole casserole is probably well cooked through, and ready to serve.

Casseroles are true comfort food. We have put together a collection of delicious casserole recipes that will satisfy the hearty appetite; and that can be served for holidays, special occasions and everyday dining. Find the perfect casserole recipe from our growing selection of appetizers, side dishes, and entrees.

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