The Best Casserole Cookbook Ever (65 page)

10 fresh basil leaves, chopped

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teaspoon pepper

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teaspoon ground nutmeg

1 package (10 ounces) frozen chopped spinach, thawed and drained

1
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cups regular or part-skim ricotta cheese

2 cups shredded part-skim mozzarella cheese, divided

1 package (9 ounces) no-boil lasagna noodles (12 noodles), divided

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1. Preheat the oven to 375°F. Coat a 9-by-15-inch or 10-by-15-inch lasagna pan with 3-inch sides with cooking spray.
   
2. Place a large Dutch oven over medium-high heat. Coat the pan with cooking spray. Add the onions to the pan and sauté 4 minutes, or until lightly browned. Add the garlic and sauté for 1 minute. Spoon the onion mixture into a large bowl.
   
3. Heat 1 teaspoon of the oil in the Dutch oven over medium-high heat. Add the zucchini and yellow squash and sauté for 4 minutes, or until tender and just beginning to brown. Add to the onion mixture.
   
4. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add the sliced carrots and sauté for
   4 minutes, or until tender. Add the chopped broccoli and sauté for 4 minutes, or until crisp-tender. Add to the onion mixture. Sprinkle the vegetables with 1 teaspoon of the salt and toss well to combine.
   
5. Melt the butter in a medium saucepan and whisk in the flour. Over medium-high heat, gradually add the milk, stirring with a whisk until blended. Bring to a boil and simmer for 2 minutes, or until thick, stirring constantly. Remove from the heat. Add
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   cup of the Parmesan, the remaining 1 teaspoon salt, the basil, pepper, and nutmeg. Stir until smooth and then stir in the spinach.
   
6. In a large bowl, combine the ricotta and 1
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   cups of the mozzarella and stir well.
   
7. Spread
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   cup spinach mixture in bottom of the lasagna pan.
   
8. Arrange 4 noodles over the spinach mixture in the dish. Top with half of the cottage cheese mixture, half of the vegetable mixture, and about 1 cup of the spinach mixture. Repeat the layers, ending with the noodles. Spread the remaining spinach mixture over the noodles. Sprinkle with the remaining
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   cup Parmesan and the remaining
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   cup mozzarella.
   
9. Coat a sheet of aluminum foil with cooking spray. Cover the casserole and bake for 20 minutes. Uncover and bake for an additional 20 minutes, or until the cheese is bubbly and beginning to brown. Let stand for 10 minutes before serving.
   

This could hardly be a simpler dish. The orzo thickens the mixture so that it can be easily cut into serving pieces. If you prefer, substitute 1 cup of a small shell pasta for the orzo.

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2 tablespoons butter at room temperature

1 cup orzo

1 cup shredded mild Cheddar cheese

2 cans (16 ounces each) corn kernels, drained

2 cans (16 ounces each) creamstyle corn

1 can (4 ounces) chopped green chiles

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1. Preheat the oven to 350°F.
   
2. Spread the butter in a 9-by-13-inch baking dish.
   
3. Combine all of the remaining ingredients in the casserole.
   
4. Cover and bake for 30 minutes. Stir, and bake, uncovered, for another 25 to 30 minutes. Cut into 3-inch squares to serve.
   

A strata is usually a filled sandwich made juicy with eggs and milk. Here, the bread is torn into pieces and layered with vegetables, cheese, and meat. But look in your refrigerator for some good substitutes—cooked vegetables or another kind of cheese, for example.

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12 slices thick-cut crusty white or whole-wheat bread

12 slices sharp Cheddar cheese,
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inch thick

1 package (10 ounces) frozen chopped broccoli, thawed

1 package (10 ounces) frozen chopped spinach, cooked and drained

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cup chopped roasted red bell peppers

2 cups chopped cooked ham

3 cups half-and-half or milk

12 large eggs

2 tablespoons finely chopped green onion (white and green parts)

1 teaspoon dry mustard

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1. Coat a 9-by-13-inch baking pan with cooking spray. With a cookie cutter, cut designs out of each bread slice. Tear the remaining bread into pieces and place in the bottom of the baking pan.
   
2. Top the bread with an even layer of cheese, and in layers add the broccoli, spinach, red bell peppers, and ham. Top with the bread cut-outs.
   
3. Beat the half-and-half and eggs together in a large bowl and stir in the onion and mustard. Pour the mixture evenly over the layers in the baking pan. Cover with plastic wrap and refrigerate for 8 hours or overnight.
   
4. Preheat the oven to 350°F.
   
5. Uncover the casserole and bake for 1 to 1
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   hours, or until set and golden brown. If the strata is browning too quickly, loosely cover with aluminum foil. Let stand for 15 minutes before serving.
   

This is an old breakfast favorite for a crowd. In fact, I put this together at home, chilled it, and packed it in the ice chest before taking our family to a rustic lodge in northern Minnesota. It was so nice to have the first breakfast all ready to pop into the oven the next morning. To round out the menu, serve a platter of fresh fruit, a selection of juices, and coffee or hot chocolate.

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12 slices day-old French bread, cubed

2 cups shredded Cheddar cheese

3 cups diced cooked ham

24 large eggs, beaten

4 cups milk

2 teaspoons dry mustard

1 teaspoon salt

2 teaspoons pepper

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1. Butter a 9-by-13-inch baking dish or a 3-quart casserole.
   
2. Arrange half the bread cubes evenly in the bottom of the casserole.
   
3. Distribute the cheese and ham evenly over the bread cubes. Top with the remaining bread.
   
4. In a large bowl, beat the eggs with the milk, mustard, salt, and pepper. Pour over the bread cubes in the pan, cover, and refrigerate for at least 12 hours.
   
5. Preheat the oven to 350°F.
   
6. Bake for 1 hour, or until the casserole is set. Cut into squares and serve hot.
   

Variations:

Crab and Havarti Strata:

Substitute 3 cups cooked crabmeat for the ham and 2 cups diced havarti cheese for the Cheddar cheese.

Veggie Strata:

Replace the ham with 3 cups blanched and well-drained chopped broccoli.

Shrimp and Artichoke Strata:

Omit the ham and add 2 cups diced cooked shrimp and 2 cups diced cooked artichoke hearts.

This is Christmassy enough to serve as a vegetable on a holiday buffet, or at a potluck for a large group.

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cup (1
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sticks) divided, plus 2 tablespoons butter, plus extra for the dish

1 cup chopped green onions (white and green parts)

1 cup chopped celery

1 green pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 cans (15 ounces each) yellow corn kernels, drained

2 cans (11 ounces each) white corn kernels, drained

2 cans (15 ounces each) yellow cream-style corn

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cup evaporated milk

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cups shredded Swiss cheese

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cups shredded Cheddar cheese

3 large eggs, lightly beaten

1 teaspoon salt

1 teaspoon cracked pepper

2 cups snack crackers, crushed, such as Ritz

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1. Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish.
   
2. In a large skillet, melt the 2 tablespoons butter and add the green onions, celery, and bell peppers. Sauté for about 5 minutes, or until the vegetables are crisp-tender.
   
3. Meanwhile, in a small skillet, melt the remaining
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   cup butter. In a large bowl, combine all three types of corn, the milk, cheeses, eggs, salt, pepper, and
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   cup of the melted butter. Add the sautéed vegetables and transfer to the prepared baking dish. (At this point you can cover and refrigerate for up to 1 day. Add 10 to 15 minutes to the baking time.)
   
4. Sprinkle with the cracker crumbs and drizzle with the remaining
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   cup melted butter. Bake for 30 minutes, or until the crumbs are browned and crisp.
   

Here’s a breakfast casserole that will serve a lot of people. It’s great for brunch entertaining or if you have a house full of relatives! To make the casserole extra special, use shiitake mushrooms or wild mushrooms, such as morels.

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2 tablespoons butter, plus extra for the dish (optional)

8 slices bacon, cut into little strips

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pound dried chipped beef, shredded

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pound mushrooms, sliced

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cup all-purpose flour

4 cups milk, heated

FOR THE EGG LAYER:

4 tablespoons butter

20 large eggs, beaten

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teaspoon salt

1 cup undiluted evaporated milk

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1. Preheat the oven to 275°F. Butter a 9-by-13-inch baking dish or coat with cooking spray.
   
2. In a skillet, cook the bacon over medium-high heat until crisp. Drain the bacon on paper towels, and pour off all but 2 tablespoons of the drippings. Over medium heat, add the beef, mushrooms, and 2 tablespoons butter to the pan. Sprinkle with the flour and mix until blended. Whisk in the milk slowly, bring to a boil, and continue whisking until the mixture is smooth and thickens. Add the bacon and set aside.
   
3. To make the egg layer: Add the 4 tablespoons butter to the pan and melt over medium heat. Beat the eggs, salt, and milk together in a large bowl. Add to the pan and cook, stirring, until softly scrambled. Remove from the heat.
   
4. Spread out half of the bacon and beef mixture in the bottom of the baking dish. Spoon the eggs over in an even layer. Top with the remaining meat mixture. Coat a sheet of aluminum foil with nonstick spray. Cover the casserole with the foil and bake for 1 hour. Serve immediately or cool completely and
   freeze
   .
   

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NOTE:
To freeze, wrap well and place in the freezer for up to 2 weeks. Thaw in the refrigerator. To reheat, place in a 275 degree F. oven until heated through, about 25 to 30 minutes.

Karjalan Paisti is a Finnish stew made with three meats—beef (or veal), pork, and lamb. It is so simple and delicious that I use it as my “default meal” when I am entertaining a crowd and don’t have a lot of time for preparation. I just pack all of the ingredients, except for the mashed potatoes, into a heavy casserole and let it bake in the oven for many hours at a low temperature. For make-ahead ease, consider the
Mashed Potato and Cream Cheese Casserole for a Crowd
instead of the freshly cooked mashed potatoes.

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2 pounds beef stew meat, cut into 1
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inch-inch cubes

1 pound lamb stew meat, cut into 1
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inch-inch cubes