The Best Casserole Cookbook Ever (68 page)

1 package (8 ounces) cream cheese, cubed

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pound smoked salmon, flaked

12 large eggs

4 cups milk

1 teaspoon salt

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teaspoon coarsely ground pepper

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cup coarsely chopped fresh dill, plus extra for garnish (optional)

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1. Grease a 3-quart casserole with the butter. Arrange half of the bread in the dish. Distribute the cream cheese on top of the bread, then arrange the salmon evenly over the cheese. Top with the remaining bread cubes.
   
2. Mix the eggs, milk, salt, pepper, and dill in a large bowl and pour over the bread layer. If possible, cover and refrigerate for at least 12 hours and up to 1 day.
   
3. Preheat the oven to 350°F.
   
4. Uncover the casserole and bake for 45 minutes to 1 hour, or until set. Cut into squares to serve. Garnish with additional chopped dill, if desired, before serving.
   

The secret to Indian cooking is to brown the spices and onion slowly to bring out and develop their flavors. Serve this curry-like dish with cooked rice and peas.

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2 tablespoons vegetable oil

3 medium onions, finely chopped

1 piece fresh ginger, 2 inches long, finely chopped

3 pounds lean lamb stew meat, cut into 1-inch cubes

1 teaspoon ground ginger

1 teaspoon salt

2 cloves garlic, minced

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teaspoon ground turmeric

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teaspoon red pepper flakes

1 teaspoon
garam masala

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teaspoon coriander, crushed

1 cup plain yogurt

1 can (14
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ounces) diced tomatoes with their juice

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1. Preheat the oven to 325°F. Coat a 3- to 4-quart heavy-lidded casserole with cooking spray.
   
2. Heat the oil in a heavy skillet over medium heat. Add the onions and fresh ginger and cook slowly until browned, about 10 minutes. Push to the sides of the pan. Add the lamb, ground ginger, salt, garlic, turmeric, red pepper flakes, garam masala, and coriander and stir for 2 minutes. Stir in the yogurt and canned tomatoes with their juice. Transfer to the casserole, cover tightly, and bake for 3 hours, or until the lamb is very tender and aromatic.
   

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NOTE:
Garam masala is a blend of dry-roasted ground spices from northern India, and it adds a warm flavor to the dish. There are many different variations of garam masala, which often include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, mace, and nutmeg. You can buy premixed garam masala, which you will find with other spices or with Indian foods in a wellstocked market.

The inspiration for this dish came from a small Lebanese food stand in Covent Garden, in London. I bought a slice of an attractive terrine, and made a sort of blueprint of it in my notebook. Then, at home in my own kitchen, I re-created its layers with the elements of our Thanksgiving dinner. Thus was born “Thanksgiving in a Casserole.”

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1 recipe
Flaky Pastry

2 tablespoons whole-grain mustard

FOR THE TURKEY PÂTÉ:

1 clove garlic, peeled

1 pound ground turkey

1 large egg

1 teaspoon salt

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teaspoon pepper

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teaspoon allspice

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teaspoon ground nutmeg

2 tablespoons brandy

FOR THE TURKEY LAYER:

1
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pounds fully cooked smoked turkey breast, thinly sliced

2 tablespoons whole-grain mustard

2 tablespoons brandy

FOR THE STUFFING:

4 tablespoons butter

1 small onion, minced

1 teaspoon dried thyme

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cup chicken broth,
homemade
or prepared

2 tablespoons chopped fresh parsley

1 large egg

8 slices whole-wheat bread, cubed

FOR THE CRANBERRY LAYER:

1 package (12 ounces) fresh cranberries

1 cup water

1 cup sugar

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1. Preheat the oven to 300°F. Prepare the pastry and roll out to a 12-inch circle. Transfer to a 10-inch springform pan, gently pressing the dough against the bottom and 2 inches up the sides of the pan. Crimp the edges and brush the bottom with mustard.
   
2. To make the turkey pâté: Combine all the ingredients in a food processor with the steel blade in place and process until smooth. Spread over the mustard-lined pastry in an even layer.
   
3. To make the turkey layer: Top the pâté evenly with half of the turkey slices. Brush with 1 tablespoon mustard and sprinkle with 1 tablespoon brandy.
   
4. To make the stuffing layer: Melt the butter in a skillet and add the onion; sauté for 5 to 10 minutes over medium heat until the onion is soft. Add the remaining stuffing ingredients and blend well. Pack the stuffing on top of the turkey layer in the pan. Top with the remaining turkey slices, 1 tablespoon mustard, and 1 tablespoon brandy.
   
5. Cut a piece of parchment paper or waxed paper and press on top of the turkey layer. Insert a meat thermometer into the center of the pie so that the tip is in the pâté. Bake for 2 hours, or until the thermometer registers 165°F. Cool the casserole.
   
6. To make the cranberry layer: Combine the cranberries, water, and sugar in a saucepan. Heat to boiling and cook for 10 minutes at a gentle boil or until thick. Cool completely. Spread the cranberry mixture over the top of the cooled casserole. Cover with aluminum foil and chill for about 4 hours. When ready to serve, uncover the casserole and remove the sides of the pan. Serve cold or at room temperature, cut into wedges.
   

Perfect for a casual family gathering, this is soul food in a casserole. A green salad and fresh-baked bread or rolls round out the meal. Dessert? Ice cream sundaes!

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4 packages (8 ounces each) wide egg noodles

12 slices bacon, cut into
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-inch dice

5 pounds ground turkey breast

4 pounds mushrooms, sliced

4 large onions, chopped

1
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tablespoons salt

2 teaspoons pepper

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tablespoons dried thyme

2 cups dry white wine

4 cups chicken broth,
homemade
or prepared

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cups heavy cream

1 teaspoon ground nutmeg

8 cups shredded Gruyère cheese (about 2 pounds)

4 cups fine dry breadcrumbs

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cup chopped fresh parsley for garnish

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1. Preheat the oven to 350°F. Coat a 6- to 8-quart casserole with cooking spray.
   
2. Cook the noodles in boiling salted water until tender but still firm to the bite. Drain and set aside.
   
3. In a large sauté pan, cook the bacon until crisp and remove with a slotted spoon to drain on paper towels, leaving the drippings in the pan.
   
4. Brown the ground turkey in the pan in batches, stirring it to break it up, until crumbly. Remove to a dish as the turkey is cooked. Add the mushrooms and onions to the pan and cook until tender, 10 to 15 minutes. Return the turkey to the pan, season with the salt, pepper, and thyme, and cook the mixture for 5 minutes.
   
5. Pour the wine, broth, and cream into the pan, and bring to a boil, stirring to scrape up the browned bits from the bottom of the pan. Boil until reduced by about half and thickened. Add the nutmeg.
   
6. Combine the noodles with the turkey and sauce, and turn into the casserole dish. Top with the crumbled bacon, the cheese, and breadcrumbs. Bake until heated through, about 35 to 40 minutes. Garnish with the parsley and serve.
   

The Italians make an omelet by mixing eggs with other ingredients, and rather than folding the fillings inside, they finish the partially cooked dish in the oven. When you make a large frittata, big enough to serve a crowd, it needs to be baked. While it bakes, serve strawberry mimosas, and then add a fresh fruit salad and
Cinnamon Bubble Bread
to the menu.

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6 pounds eggplant, cut into
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-inch-thick rounds

7 pounds potatoes, cut into
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-inch-thick rounds

6 tablespoons oil

2
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tablespoons minced garlic

2
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pounds onions, chopped

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cup dried basil, or
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cup chopped fresh basil

6 pounds zucchini, cut into
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-inch-thick rounds

6 cups diced fresh tomatoes, or 3 cans (15 ounces each) diced tomatoes with their juice

16 large eggs, beaten

4 cups shredded mozzarella cheese

2 cups grated Parmesan cheese

2 cups fine dry breadcrumbs

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cup (1 stick) butter, melted

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1. Preheat the oven to 400°F. Lightly oil two 9-by-13-inch baking dishes with 1 tablespoon oil in each.
   
2. Arrange the eggplant slices in the pans; cover tightly with aluminum foil, and bake until tender, about 45 minutes. Remove the eggplant from the pans and set aside. Lower the oven temperature to 350°F.
   
3. Boil the potatoes in boiling salted water to cover until just tender, and then drain.
   
4. Meanwhile, heat the remaining 4 tablespoons oil in a large skillet. Add the garlic and onions and cook until the onions are translucent. Add the dried basil (if using fresh basil, add it later). Stir in the zucchini and sauté until barely tender.
   
5. Combine the tomatoes with the fresh basil (if using).
   
6. Layer the ingredients in each pan in the following order: half of the potato slices, half of the eggplant, half of the zucchini mixture, half of the tomatoes, half of the eggs, 2 cups of the mozzarella cheese, and 1 cup of the Parmesan cheese. Mix the breadcrumbs with the melted butter and sprinkle evenly over the top of each casserole.
   
7. Cover and bake for 30 minutes. Uncover and continue baking for 15 minutes longer, or until the top is lightly browned. To serve, cut into 12 servings per pan.