The Best Casserole Cookbook Ever (48 page)

1 cup milk

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pound soft fresh goat cheese

3 tablespoons grated Parmesan cheese, divided

Salt

Pepper

2 large eggs

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cup chopped green onion (white and green parts)

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1. Preheat the oven to 400°F. Coat a 2-quart casserole with cooking spray.
   
2. Separate the salmon into chunks, leaving the bones intact (they are high in calcium, soft, and will disappear in the casserole). Remove and discard the skin.
   
3. Cook the potatoes in a large pot of boiling salted water until tender, about 20 minutes, and drain.
   
4. Transfer the potatoes to a large bowl and add the milk, salmon juices, goat cheese, and 2 tablespoons of the Parmesan cheese. With a hand mixer, beat until almost smooth. Taste and add salt and pepper. Beat in the eggs. Stir in the salmon and green onions. Transfer the mixture to the dish and sprinkle with the remaining 1 tablespoon Parmesan cheese. (At this point the casserole can be covered and refrigerated for up to 1 day. Add 10 minutes to the oven time.)
   
5. Bake until golden and heated through, about 45 minutes.
   

Vary the vegetables for this casserole, depending on what is in season, and adjust their cooking times as needed. For instance, snap peas, whole baby garden carrots, and small chunks of zucchini or yellow squash all are lovely when fresh and in season.

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1
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pounds new potatoes, scrubbed and halved

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pound green beans, trimmed

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pound yellow beans, trimmed

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pound asparagus, trimmed

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pound cherry tomatoes

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cup extra-virgin olive oil

Zest and juice of 1 lemon

Salt

Pepper

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cup chopped fresh basil

4 salmon fillets (
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pound each)

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1. Preheat the oven to 500°F.
   
2. Bring a large pan of salted water to a boil. Add the new potatoes and cook for 10 to 12 minutes, until they can be pierced with a skewer, but are not quite done. Add the green and yellow beans and cook for 2 minutes. Add the asparagus and cook for another 2 minutes.
   
3. Drain the vegetables and put in a shallow 3-quart casserole. Sprinkle with the cherry tomatoes. Drizzle with a little bit of the olive oil, lemon zest, and lemon juice. Sprinkle with salt and pepper and half of the chopped basil.
   
4. Pat the salmon fillets dry and slash the skin sides in 3 places. Drizzle with more of the olive oil, lemon zest, and lemon juice, and sprinkle lightly with salt and pepper. Place the salmon, skin side down, on top of the vegetables. Drizzle with the remaining olive oil, lemon zest, and lemon juice, and sprinkle with the remaining fresh basil.
   
5. Place the casserole in the oven and bake for 10 to 15 minutes, until the salmon flakes when probed with a fork. Serve hot.
   

Large chunks of tuna distinguish this casserole. If you cannot find fresh tuna steaks (and that’s not unusual in many parts of the country), use canned tuna and add it to the mixture along with the corn and peas.

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3 tablespoons butter, plus extra for the dish

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cup wild rice

2
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cups water

1 cup finely chopped onion

1 cup sliced mushrooms

1 pound fresh tuna steaks, sliced, or 2 cans (6 ounces each) waterpacked tuna

5 tablespoons all-purpose flour

1 teaspoon salt

3 cups milk, heated

1 cup frozen corn kernels, thawed

1 cup frozen peas, thawed

2
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cups shredded mild or mediumsharp Cheddar cheese

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cup seasoned fine dry breadcrumbs

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cup grated Parmesan cheese

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1. Preheat the oven to 350°F. Butter a shallow 2
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   -quart casserole.
   
2. In a medium saucepan, combine the wild rice and water. Heat to boiling, cover, lower the heat, and simmer for about 30 minutes, until the rice is cooked and the water has been absorbed.
   
3. In a medium skillet, melt the 3 tablespoons butter. Add the onion and mushrooms and sauté, stirring, for about 3 minutes over medium-high heat. If using tuna steaks, add them and continue to sauté until the tuna is cooked, about 3 minutes. If using water-packed tuna, drain and separate into large chunks. Add to the onion and mushrooms and cook until just heated through. Add the flour and salt, stirring constantly, and gradually add the hot milk. Lower the heat and cook, stirring, until thickened, about 10 minutes. Add the corn, peas, and half the Cheddar cheese. Blend in the cooked wild rice.
   
4. Transfer the mixture to the casserole dish. Sprinkle with the remaining Cheddar cheese. Mix the breadcrumbs and Parmesan together and sprinkle over the casserole. (At this point you can cover the casserole and refrigerate for up to 1 day. Add 10 minutes to the baking time.)
   
5. Bake for 20 to 30 minutes, or until the cheese has melted.
   

One of our favorite sandwiches is transformed into a casserole that is great for lunch or a light supper and special enough for company.

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8 slices whole-wheat bread, toasted and crusts removed

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cup mayonnaise

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cup minced red onion

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cup chopped fresh parsley

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Granny Smith apple, peeled, cored, and finely diced

A few drops Tabasco sauce, or more to taste

Salt

Pepper

1 pound lump crabmeat, or 3 cans (6 ounces each) water-packed tuna, drained

1
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cups shredded Gruyère cheese

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1. Preheat the oven to 400°F. Butter a shallow 9-by-13-inch baking dish.
   
2. Line the bottom of the baking dish with the whole-wheat toast.
   
3. In a small bowl, mix the mayonnaise, onion, parsley, and apple together. Taste and add Tabasco sauce, salt, and pepper to taste. Blend in the crabmeat or tuna and spread over the bread. Top with the cheese.
   
4. Bake for 15 to 20 minutes, or until heated through and cheese is melted. Cut into squares to serve.
   

Instead of using “cream of” soup, make your own white sauce. It really doesn’t take that long to prepare especially if you have the necessary ingredients on hand. I usually have fresh mushrooms, onions, and celery in the refrigerator. If you don’t have shiitake mushrooms, just double the amount of button mushrooms in the recipe.

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1 recipe
Basic White Sauce
, or 1 can (10
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ounces) cream of mushroom soup

2 tablespoons butter

1 cup sliced stemmed fresh shiitake mushrooms

1 cup sliced button mushrooms

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cup chopped green onions (white and green parts)

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cup chopped celery

1 tablespoon chopped fresh rosemary, or 1 teaspoon dried

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

1 package (8 ounces) egg noodles

2 cans (6 ounces each) waterpacked tuna, drained well

Salt

Pepper

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cup fine dry breadcrumbs or
panko

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1. Preheat the oven to 350°F. Coat an 8-inch square baking pan with cooking spray.
   
2. Prepare the white sauce if using. Put the sauce or mushroom soup in a large bowl.
   
3. In a skillet, melt the 1 tablespoon butter over medium-high heat. Add the mushrooms, green onions, and celery. Sauté until the mushrooms are tender, about 5 minutes. Add the rosemary and thyme. Stir the mushroom mixture into the sauce or soup.
   
4. Cook the noodles in a large pot of boiling salted water until tender but still firm to the bite. Drain well and add to the sauce. Using a fork, flake the tuna into bite-size pieces. Add to the noodles and sauce and toss to coat. Season with salt and pepper and transfer the mixture to the prepared dish. (At this point you can cover and refrigerate the casserole for up to 1 day. Add 10 minutes to the baking time.)
   
5. Melt the remaining 1 tablespoon butter in a medium skillet and add the breadcrumbs. Stir until golden brown, about 10 minutes. Sprinkle the breadcrumbs over the casserole. Bake until it bubbles around the edges, about 30 minutes. Serve hot.
   

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NOTE:
Panko are Japanese breadcrumbs. They are coarser than conventional breadcrumbs and create a crunchy crust. Panko can be purchased in Asian markets, or in the Asian sections of large supermarkets.

A mixture of sour cream, milk, and pesto becomes a tasty sauce that moistens this casserole. To add some sparkle to your menu, serve a salad of baby spinach, topped with sliced strawberries and dressed with equal parts of cider vinegar and honey.

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1 package (8 ounces) medium egg noodles

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cup low-fat sour cream

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cup low-fat or skim milk

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cup basil pesto

1 can (6 ounces) water-packed tuna, drained and flaked

1 package (10 ounces) frozen peas and carrots, thawed

1 cup
roasted red bell peppers
, diced

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cup pitted black olives, halved

2 tablespoons grated Parmesan cheese

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1. Preheat the oven to 350°F.
   
2. Cook the noodles according to package directions and drain. Transfer to a 3-quart casserole coated with cooking spray.
   
3. Mix the sour cream, milk, and pesto in a small dish. Stir into the noodles and add the tuna, peas, bell peppers, and olives; mix lightly. Top with the Parmesan cheese. Coat a sheet of aluminum foil with cooking spray and cover the dish loosely.
   
4. Bake for 25 to 30 minutes, or until thoroughly heated and bubbly around the edges.
   

Walleye is a popular sport fish with a rather mild flavor. I had my doubts when I paired it with green chiles, but the result was a very fine casserole!

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2 tablespoons butter

1 pound mushrooms, sliced

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cup chopped onion

1 can (4 ounces) diced green chiles

1 to 1
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pounds walleye fillets

2 tablespoons all-purpose flour

1 cup clam broth or vegetable broth

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cup sour cream

1 tablespoon fresh lime juice

Salt

Pepper

Chopped fresh cilantro or parsley for garnish (optional)

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1. Preheat the oven to 400°F. Butter a shallow 1
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   -quart casserole with 1 tablespoon of the butter.
   
2. Melt the remaining 1 tablespoon butter in a large skillet over high heat. Add the mushrooms, onion, and green chiles and cook for 10 to 12 minutes, stirring often, until the mushrooms are tender and dry. Transfer to the buttered casserole dish and spread out evenly. Top with the walleye fillets, spreading them evenly over the mushroom layer.
   
3. Add the flour to the pan in which the mushrooms were cooked and place over medium heat. Whisk in the broth and cook, whisking constantly, until thickened. Whisk in the sour cream and lime juice and season with salt and pepper.
   
4. Spoon the sauce over the fish, coating the fillets evenly. (The dish may be covered and refrigerated at this point for up to 1 day. Add 10 minutes to the oven time.)
   
5. Bake for 12 to 15 minutes, or just until the fish flakes when probed with a fork. Sprinkle with the chopped cilantro or parsley, if desired, and serve.