The off-the-cuff casserole traditions have been lost as home cooks increasingly rely on printed recipes and cookbooks to guide their cooking practice. Casseroles have transitioned from being a product of spontaneity, where leftovers were mixed with a creamy substance and baked, to being like other recipes, with the need to source specific ingredients and techniques.
Anyone Can Make Casseroles
The act of spontaneously mixing ingredients and free-styling in the kitchen is an empowering experience for any cook. This method of cooking is not only easier but also allows for greater flexibility, as ingredients can be easily swapped and tailored to personal taste and dietary preferences. By mastering the basic ratios and ingredients for making casseroles, one can create endless variations of this dish. Having a general understanding of how casseroles are made can lead to a lifetime of unique and customized dishes for both the cook and their family, with the possibility of never making the same one twice.
Casserole 1-0-1: a simple recipe to make a delicious second meal using leftovers and pantry and fridge items. A 9×13 dish can be used, as well as a Dutch oven or skillet. Ingredients should be layered or mixed to taste. Pre-cooked ingredients require less baking time, but raw ones need testing. Toppings should be added later to prevent sogginess or leathery texture.
Casseroles Are a Universal Dish
To make casseroles easily, stock up on canned condensed soups (mushroom, chicken, celery), breadcrumbs (regular and panko), noodles, rice, grains, and canned/frozen proteins and vegetables (beans, tuna, salmon, pearl onions, chopped broccoli).
To make a casserole without a recipe, one can follow a basic ratio to transform leftovers into a delicious second meal. This method is flexible, allowing home cooks to make casseroles out of almost any combination of ingredients. The basic ratio involves choosing a protein, a starch, vegetables, a sauce, and toppings. The ingredients can be layered in a baking dish or mixed together in a large bowl.
The Ingredients Can Include the Following:
- 1 cup of chopped aromatics (any combination of celery, onions, bell peppers, carrots, and fennel)
- 3-4 cups of cooked protein (canned fish, ground or chopped meat, or canned beans)
- 2-3 cups of carbs (shredded or cubed raw potatoes, cooked pasta, rice, or grains)
- 1-2 cups of vegetables (cooked, raw, frozen, or canned)
- 1-2 cups of sauce or binder (white sauce, cheese sauce, canned condensed soup, simmer sauce, gravy, sour cream)
- Seasonings to taste
- 1 cup of topping (cheese, crushed snack ships, toasted breadcrumbs, nuts, or a combination of those)
To make a casserole, preheat the oven, grease the dish, and combine aromatics, protein, carbs, and veggies in a bowl. Season with salt, pepper, herbs & spices, and add a binder. Add more binder if needed. Use a combination of binders if desired. Pour mixture into the dish, add topping, and bake. Check doneness and continue baking until cooked and bubbly.