The Best Casserole Cookbook Ever (44 page)
Read The Best Casserole Cookbook Ever Online
Authors: Susie Cushner
Try this for lunch or a light supper. Quinoa is a staple grain in South America. It is high in protein and cooks in about half as much time as rice.
•••••
1 pound organic baby potatoes (with skins on), cut into 1-inch dice
2 large leeks, trimmed and halved lengthwise (white and tender green parts)
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
4 large eggs
1
/
2
cup low-fat milk
1 cup quinoa, cooked according to package directions
1
1
/
2
cups shredded smoked Cheddar cheese
1
1
/
2
teaspoons salt
1
/
2
teaspoon pepper
1 teaspoon dried thyme
•••••
- Preheat the oven to 350°F. Coat a shallow 2-quart casserole with cooking spray.
- Put the potatoes in a pot with just enough water to cover and cook until they are tender, about 15 minutes. Set aside. Wash the leeks, pat dry, and cut into 1-inch pieces.
- Place a large skillet over medium heat and add the olive oil. Add the leeks and garlic and sauté for 5 minutes, or until the leeks and garlic are tender. Add the bell peppers and cook, covered, for 5 to 10 minutes, until peppers are crisp-tender. Remove from the heat and set aside.
- In a large bowl, beat the eggs and milk together. Stir in the quinoa and add the cheese, potatoes, bell pepper mixture, salt, pepper, and thyme. Transfer to the casserole.
- Bake, uncovered, for 35 to 45 minutes, until the top is golden brown. Let rest for 5 minutes before serving.
I like this as a main course with a crisp green salad and freshly baked bread. For a heartier meal, this makes a perfect accompaniment for
Casserole-Braised Lamb Shanks
.
•••••
3 tablespoons butter
3
/
4
cup long-grain white rice
1 can (14
1
/
2
ounces) diced tomatoes with their juice, or 2 large fresh tomatoes, peeled and diced
1
1
/
2
cups water
1
/
2
teaspoon salt
1 tablespoon minced fresh basil, or 2 teaspoons dried
1 tablespoon crushed dried morel mushrooms (optional)
•••••
- Preheat the oven to 300°F.
- Combine all of the ingredients in a 1
1
/
2
-quart casserole. - Bake, covered, for 1 to 1
1
/
4
hours, until the rice is tender and has absorbed all the liquid. Before serving, fluff with a fork.
Don’t let the list of ingredients intimidate you! If you wish, you can substitute a corn muffin mix for the muffin topping and add the corn kernels, cheese, and chiles to it.
•••••
1 tablespoon butter, plus extra for the dish
1
/
2
cup chopped onion
1 pound lean ground beef
2 tablespoons
Taco Seasoning Mix
1
/
2
teaspoon salt
1
/
4
teaspoon pepper
1
/
2
to 1 teaspoon red pepper flakes
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (16 ounces) diced tomatoes with their juice
FOR THE CORN MUFFIN TOPPING:
3
/
4
cup yellow cornmeal
1
/
4
cup all-purpose flour
2 teaspoons baking powder
1
/
2
teaspoon salt
1
/
4
teaspoon pepper
1 large egg
1
/
2
cup sour cream
2 tablespoons butter, melted
1 cup frozen corn kernels, thawed
1
1
/
2
cups coarsely shredded sharp Cheddar cheese, divided
1
/
4
cup chopped canned green chiles
•••••
- Preheat the oven to 400°F. Butter a 2-quart casserole.
- In a skillet over medium-high heat, sauté the onion in the 1 tablespoon butter for 5 minutes. Add the ground beef and cook until browned. Drain off the fat. Stir in the Taco Seasoning Mix, salt, pepper, pepper flakes to taste, beans, and diced tomatoes with their juice. Transfer the mixture to the casserole.
- To make the corn muffin topping: In a large bowl, stir the cornmeal, flour, baking powder, salt, and pepper together. In a medium bowl, whisk the egg and sour cream until smooth. Stir in the butter, corn,
1
/
2
cup of the cheese, and the chiles. Add the mixture to the dry ingredients and stir just until moistened. - Spoon the batter around the edges of the casserole, leaving the center uncovered. Sprinkle the remaining 1 cup cheese over all. Bake, uncovered, for 20 to 30 minutes, until the corn muffin topping is lightly browned and the meat and bean mixture is hot and bubbly.
A staple in Asia and Africa, millet is high in protein and cooks quickly. You can use it in place of rice in almost any dish. Cumin, lemon juice, and parsley perk up millet’s flavor here. Enjoy this as a vegetarian main-course dish with just a fresh salad on the side.
•••••
2 teaspoons olive oil
1 cup millet
1
/
2
teaspoon ground cumin
2 cups
vegetable
or
chicken
broth, homemade or prepared, heated until boiling
Juice of
1
/
2
lemon
1
/
4
cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons olive oil
•••••
- Preheat the oven to 350°F.
- Pour the olive oil into a heavy, flameproof 2-quart casserole and place over medium heat. Stir in the millet and cumin, and cook for 10 minutes, stirring frequently, until the grain toasts and becomes aromatic. Pour in the broth and stir.
- Cover and bake for 30 minutes, or until the liquid is absorbed. Remove from the oven and stir in the lemon juice, parsley, chives, and olive oil, using a fork. Fluff the mixture with a fork.
The flavors and textures of four grains, mushrooms, and vegetables blend into a satisfying one-dish meal. Lots of good fiber here!
•••••
1
/
4
cup millet
1
/
4
cup wheat berries
1
/
4
cup whole or pearl barley
1
/
2
cup wild rice
1
/
3
cup (
1
/
2
ounce) crushed dried morel mushrooms
2
1
/
2
cups water
1 teaspoon olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 stalk celery, coarsely chopped
1 small red bell pepper, seeded and chopped
1 carrot, peeled and chopped
1 can (14
1
/
2
ounces) diced tomatoes with their juice
1 teaspoon curry powder
1 teaspoon salt
1
/
2
teaspoon pepper
1
/
4
cup
pine nuts, toasted
1
/
2
cup feta cheese, crumbled
•••••
- Place a dry heavy skillet over medium heat and add the millet, wheat berries, barley, and wild rice. Stir and toast about 5 minutes, or until the grains give off a nutty aroma. Add the crushed morels and water, bring to a simmer, cover, and cook over low heat for 40 minutes, or until the grains are softened. Transfer to a 2-quart casserole and wipe the skillet dry.
- Preheat the oven to 350°F.
- Add the oil to the skillet and raise the heat to medium-high. Add the onion, garlic, celery, bell pepper, and carrot and sauté until the onion is soft but not browned, about 5 minutes. Add to the grains and mushrooms in the casserole. Stir in the tomatoes with their juice, curry powder, salt, and pepper.
- Cover and bake for 25 to 30 minutes, or until bubbly. Sprinkle with the pine nuts and feta cheese.
•••••
NOTE:
To toast pine nuts, spread them out on a baking sheet and bake in a 350°F oven for 5 to 10 minutes, stirring occasionally, until aromatic and golden.
I love this as a main dish. Just add a green salad and a loaf of bread to fill out the menu for lunch or a light supper.
•••••
1 tablespoon butter, plus extra for the dish
2 tablespoons chopped green onion (white and green parts)
1 tablespoon all-purpose flour
1
/
8
teaspoon salt
1 cup milk
1
/
2
cup light mayonnaise
2 cups
cooked wild rice
2 pounds asparagus, cut into 2-inch pieces
3
/
4
cup shredded Cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1
/
4
cup toasted chopped walnuts
•••••
- Preheat the oven to 350°F. Butter a shallow 2-quart casserole.
- Melt the 1 tablespoon butter in a small saucepan, add the green onion, and sauté until tender. Add the flour and salt, stir to coat the flour with the butter, and gradually stir in the milk. Cook over medium heat, stirring, until the mixture thickens. Cook for 1 minute longer without stirring. Remove from the heat and stir in the mayonnaise.
- Put the wild rice in the bottom of the casserole dish and top with the asparagus. Cover with the sauce, and sprinkle with the cheese and then the bacon. Bake for 30 minutes, or until bubbly Sprinkle with the walnuts.
This recipe is based on a popular method for cooking wild rice in Minnesota—the overnight method. The rice and water are combined in a casserole, which goes into a cold oven. The oven is then briefly cranked up to 500°F and turned off. As the oven cools, the rice continues to cook slowly and can sit there overnight. It’s simple, but you do need to plan ahead for this one! Some cooks I know always prepare wild rice this way. They portion it into freezer bags so they can add the wild rice to soups, salads, casseroles, and even breads.
•••••
1 cup wild rice
2
1
/
2
cups water
1 pound mushrooms, stemmed
3 tablespoons butter
2 tablespoons fresh lemon juice
1 cup chicken broth,
homemade
or prepared
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
Salt
Pepper
•••••
- Wash the rice in 3 changes of hot tap water. Combine the rice with the 2
1
/
2
cups water in a 3-quart casserole. Place the casserole into the cold oven, then heat it to 500°F. After 15 minutes, turn the oven off and leave the door closed. Keep the casserole in the oven for at least 6 hours, or overnight. - When the rice is about ready to come out of the oven, cut the mushroom caps into quarters. Melt the butter in a large skillet or saucepan, and add the mushrooms, along with the lemon juice and chicken broth. Bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.
- Remove the wild rice casserole from the oven and preheat the oven to 350°F.
- Stir the mushroom mixture into the rice, add the thyme, and season with salt and pepper. Cover and bake for 15 minutes, or until heated through.
Sometimes people are wary of cooking wild rice. This method is foolproof and is a delicious alternative to the overnight method offered in the previous recipe. This is a perfect casserole for a buffet. I like to serve it with roasted salmon and a salad platter.
