Casseroles get a bad rap. And frankly most casseroles deserve it. They have largely become bland, unimaginative dishes using canned cream-of soups to moisten a thoughtless collection of overcooked ingredients as an excuse to get something cooking in a hurry with a minimum of preparation. But during their hay-day in the early 20th century casseroles were celebrated as delicious and even fancy center-points to company meals.
Origins
Named for the dish they're made in ("casserole" is derived from the French casse, which meant "stew pot" and referred to an earthenware cooking vessel. American casseroles are descended in makeup more from French gratins than French stews. One of the great things about casseroles is they can usually be made largely in advance, refrigerated, and then baked 4 to 24 hours later. Additionally they also reheat beautifully and quickly in a microwave and many of them freeze well.Baked Pasta with Chicken: Making the Most of Leftovers
Kevin D Weeks
One of my favorite meals is baked pasta. It's a great way to clean out the leftovers hanging around in your fridge - just cook up some pasta (ideally something like penne, macaroni or rotini) then cut up and toss in that leftover chicken leg, leftover cauliflower, and two-day old spinach along with those fresh herbs that are starting to wilt. Add some cheese and some liquid, stick it in the oven for 20 minutes, and you've got supper.
Shepherd's (Cottage) Pie: Gaelic Goodness
Kevin D Weeks
This recipe works beautifully with either beef or lamb. It also works with leftover roast beef or roast lamb (which is the way my mother made it). If using leftovers, you can skip browning the meat.
Tuna Casserole: Comfort Food
Copyright 2009 Kevin D Weeks
This recipe, although fairly conventional, contains a number of tweaks (sour cream, Golden Mushroom soup instead of Cream of Mushroom, extra-sharp cheddar cheese) that take it over the top.
Lasagna with Italian Sausage and Mushrooms
Copyright 2008 Kevin D Weeks
Although easy enough, Lasagna is sort of a hassle to make because it involves several steps and dishes. Fortunately it freezes beautifully so I make it about once a year but enjoy it at least twice.
Easy Cassoulet: Beans at Their Best
Copyright 2008 Kevin D Weeks
I set out to create a quicker and easier recipe for cassoulet. And although this version doesn't have the depth and complexity of the traditional cassoulet, it's still an excellent meal in it's own right.
One-pan Baked Ziti with Tuna
Kevin D Weeks
Baked ziti has long been a favorite of mine. Although easy to make and delicious, it does have the drawback of getting several dishes dirty. So when America's Test Kitchen featured a one-pan recipe I paid close attention.
Turkey Pot Pie: Way Better than Tetrazini
Copyright 2008 Kevin D Weeks
Leftover turkey after holidays (or any other time) is often a problem. Reheated the next day with the leftover fixings is good once, maybe twice, same for sandwiches. But my mother's greatest trick for leftovers was Turkey Pot Pie. And note, leftover chicken also works well.
Baked Macaroni & Cheese: An American Tradition
Copyright 2009 Kevin D Weeks
Macaroni and Cheese is one of my favorite meals, so when I make it I always make more than I need and freeze half - six meals for an hour's work ain't bad at all. This is that same recipe, but scaled down to produce two individual casseroles.
