The Best Casserole Cookbook Ever (56 page)

•••••

4 large sweet onions (about 3
¹
/
₂
pounds total), peeled and halved crosswise

2 teaspoons olive oil

1 teaspoon coarsely ground pepper

²
/
₃
cup beef broth,
homemade
or prepared

2 teaspoons soy sauce

1 teaspoon rubbed dried sage

¹
/
₂
cup shredded Gruyère cheese

•••••

1. Preheat the oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
   
2. Arrange onions, cut sides up, in a single layer in the baking dish and brush the tops with the oil; sprinkle with pepper. Bake, uncovered, for 40 minutes.
   
3. Mix the broth and soy sauce and pour over the onions evenly. Bake for another hour, basting every 15 minutes. Sprinkle the sage and cheese evenly over the onions. Return to the oven for 5 minutes, or until the cheese melts.
   

This classic Finnish dish is traditionally served on the Christmas table. The rye crumb topping is an old-fashioned preparation.

•••••

1 large rutabaga (about 2 pounds)

¹
/
₂
cup heavy cream

¹
/
₂
cup fine dry breadcrumbs

2 large eggs

¹
/
₄
cup dark corn syrup

¹
/
₄
teaspoon ground nutmeg

FOR THE RYE CRUMB TOPPING:

¹
/
₂
cup dark rye flour or rye meal

1 tablespoon butter

¹
/
₂
teaspoon salt

•••••

1. Preheat the oven to 350°F. Butter a shallow 2-quart casserole.
   
2. Peel the rutabaga and cut into 1-inch cubes. Cook in boiling salted water to cover for 30 minutes, or until soft. Meanwhile, mix the heavy cream and breadcrumbs in a large bowl.
   
3. When the rutabaga cubes are tender, drain and mash them. (You can puree them in the food processor if desired.) Add the mashed rutabaga to the cream and crumb mixture in the bowl. Blend in the eggs, corn syrup, and nutmeg.
   
4. Make the rye crumb topping: Spread out the rye flour in a large, heavy, dry skillet and place over medium heat. Stir until the flour is toasted and lightly browned, but not burned. Mix in the butter and salt and remove from the heat.
   
5. Sprinkle the crumb topping over the casserole and, with a spoon, make decorative indentations over the top. Bake for 45 minutes, or until browned and heated through.
   

The pepper and carrot add color and interest to what is otherwise a white, cheesy potato casserole. This is the sort of potato dish that transforms a simple roast chicken dinner into an appealing Sunday meal.

•••••

4 medium baking potatoes, peeled and thinly sliced

1 red bell pepper, seeded and sliced

1 carrot, peeled and shredded

1 medium onion, chopped

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 teaspoon salt

¹
/
₂
teaspoon pepper

¹
/
₂
cup shredded Swiss or Jarlsberg cheese

Chopped fresh parsley for garnish

•••••

1. Preheat the oven to 350°F. Coat a 2-quart casserole with cooking spray.
   
2. Arrange layers of the potato slices, bell pepper, carrot, and onion in the casserole. Dot with the butter and sprinkle with the flour. Pour the milk over the layers and sprinkle with the salt and pepper.
   
3. Cover and bake for 45 minutes. Uncover, sprinkle with the cheese, and continue baking for another 15 minutes, or until the potatoes are tender and the cheese is melted. Sprinkle with the parsley.
   

Bake this simple casserole alongside a roast or meat loaf for a homey and satisfying meal. While you’ve got the shredder out, peel and shred some carrots, too, and dress them with a few chopped green onions, chile oil, and the juice of a lime.

•••••

2 large eggs, lightly beaten

1 cup milk

2 tablespoons all-purpose flour

1 teaspoon salt

6 large potatoes, peeled and shredded

2 tablespoons butter

Chopped fresh parsley or dill for garnish

•••••

1. Preheat the oven to 375°F. Coat a 1
   ¹
   /
   ₂
   -quart casserole with cooking spray.
   
2. In a large bowl, mix the eggs, milk, flour, salt, and potatoes. Pour the mixture into the prepared casserole dish, and dot the top with butter.
   
3. Bake for 45 to 50 minutes, until the potatoes are tender and the casserole is set. Serve hot, garnished with fresh herbs.
   

Even children like this creamy spinach casserole, so it is perfect for a family holiday buffet. For a summer meal, poach boneless chicken breasts in dry white wine, season, and serve at room temperature on a bed of lettuce with a sour cream and herb dressing and this casserole.

•••••

2 packages (10 ounces) frozen chopped spinach

1 package (8 ounces) light cream cheese

¹
/
₂
cup (1 stick) plus 3 tablespoons butter

1 teaspoon fresh lemon juice

¹
/
₂
teaspoon salt

¹
/
₄
teaspoon pepper

1 can (14 ounces) quartered artichoke hearts

¹
/
₃
cup fine dry breadcrumbs

1 cup halved cherry tomatoes for garnish

Sprigs of fresh herbs, such as rosemary or thyme, for garnish

•••••

1. Preheat the oven to 350°F. Coat a shallow 2-quart casserole with cooking spray.
   
2. Cook the spinach according to package directions, drain, and press out any excess moisture.
   
3. In a saucepan, heat the cream cheese and
   ¹
   /
   ₂
   cup of the butter, stirring until blended. Add the spinach, lemon juice, salt, and pepper and mix well.
   
4. Drain the artichoke hearts, rinse, and drain again. Arrange in the bottom of the baking pan in an even layer, and spread the spinach over the artichokes evenly.
   
5. Melt the remaining 3 tablespoons butter in a small saucepan and mix with the breadcrumbs. Sprinkle over the top of the casserole. (At this point you can cover and refrigerate for up to 1 day. Add 5 to 10 more minutes to the baking time.)
   
6. Bake for 20 to 30 minutes, until the crumbs are lightly browned and the casserole is heated through. Garnish with cherry tomatoes and sprigs of fresh herbs before serving.
   

Ricotta, Swiss, and Parmesan cheeses add creaminess and protein to this mixture of onions, spinach, and peppers. This makes a wonderful main dish for a light lunch or supper.

•••••

1
¹
/
₂
pounds baby spinach leaves

¹
/
₄
cup water

3 red bell peppers, stemmed, seeded, and cut into 4 large pieces each

3 tablespoons olive oil

1 large sweet onion, thinly sliced

1 large shallot, chopped

3 cloves garlic, minced

1 cup heavy cream

4 large eggs

1 cup part-skim ricotta cheese

¹
/
₂
cup shredded Swiss cheese

¹
/
₄
cup grated Parmesan cheese

1
¹
/
₂
teaspoons salt

¹
/
₂
teaspoon freshly ground pepper

¹
/
₄
teaspoon grated nutmeg

•••••

1. Preheat the broiler. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Coat a shallow 3-quart casserole or a 9-by-13-inch baking dish with cooking spray and set aside.
   
2. In a large, deep nonstick skillet over medium-high heat, steam the spinach in the water in about 4 batches until wilted, about 2 minutes per batch. Squeeze the cooked spinach dry.
   
3. Toss the red peppers in a bowl with 1 tablespoon of the olive oil. Place the peppers in a single layer on the foil-covered baking sheet with the skin sides up. Broil until the peppers have dark brown spots on them, 7 to 10 minutes.
   
4. Remove the peppers from the broiler and wrap some of the foil around them to make a packet. Let cool for 10 minutes. Peel and cut the peppers into
   ¹
   /
   ₄
   -inch-wide strips.
   
5. Turn off the broiler and preheat the oven to 350°F.
   
6. Heat the remaining 2 tablespoons oil in the large nonstick skillet over medium heat and add the onion, shallot, and garlic. Cook until soft, about 5 minutes, and remove from the heat.
   
7. In a large bowl, whisk the cream and eggs together. Mix in all of the cheeses, the salt, pepper and nutmeg. Add the spinach, the onion mixture, and two-thirds of the roasted peppers, reserving the remainder for the top. (At this point you can cover and refrigerate the casserole for up to 1 day. Add about 10 minutes to the baking time.)
   
8. Transfer the spinach mixture to the prepared baking dish and bake until a knife inserted in the center comes out clean, about 50 to 55 minutes. Arrange the remaining roasted pepper strips over the top and serve.
   

Fresh baby spinach leaves come washed and bagged, and are handy to use. This is a simple and delicious side dish for any grilled or roasted meat, fish, or poultry.

•••••

2 bags (about 9 ounces each) fresh spinach leaves

6 ounces
light cream cheese, softened

¹
/
₄
cup skim milk

1 teaspoon fresh lemon juice

¹
/
₂
teaspoon grated lemon zest

Salt

Pepper

•••••

1. Preheat the oven to 350°F. Coat a shallow 1-quart casserole with cooking spray.
   
2. Put the spinach in a large colander and pour boiling water over it until wilted. Squeeze the spinach to remove excess moisture and chop coarsely. Transfer to a large bowl.
   
3. Mix in the cream cheese, milk, lemon juice, and lemon zest. Season with salt and pepper to taste and spoon into the casserole. Bake for 25 to 30 minutes, or until bubbly and the cheese is melted.
   

•••••

NOTE:
To soften cream cheese, remove from the foil wrapper and place on a microwave-safe dish. Microwave for 10 seconds at high power.

Depending on what you have on hand (or in the garden), you can make this casserole with all zucchini or all yellow summer squash or a combination. Sometimes we like to brown sausages on the grill and serve them with this casserole.

•••••

2 tablespoons plus 1 teaspoon olive oil, divided

3 medium zucchini, diced (3 cups)

3 medium yellow summer squash, diced (3 cups)

1 large sweet onion, sliced

2 tablespoons chopped fresh basil

1 teaspoon salt

¹
/
₃
cup grated Parmesan cheese

2 tablespoons pine nuts

•••••

1. Preheat the oven to 350°F. Coat a 2-quart casserole with cooking spray.
   
2. In a large nonstick skillet, heat 1 teaspoon of the oil and add the zucchini and yellow squash. Cook over medium-low heat for about 15 to 20 minutes, until the vegetables are soft. Transfer to a colander and drain off the liquid. Transfer to a large bowl.
   
3. Heat the remaining 2 tablespoons oil in the skillet and add the onion. Sauté for 5 minutes, until soft. Remove from the pan and add to the squash. Stir in the basil, salt, and cheese. Spread out the mixture in the casserole and sprinkle with pine nuts. (At this point, you can cover and refrigerate overnight. Add 5 or 10 minutes to the baking time.)
   
4. Bake for 25 to 30 minutes, until bubbly.
   

Shredded sweet potatoes are the basis for this perfect casserole for a holiday meal. This is especially good with a roasted turkey.

•••••

4 tablespoon butter, melted, plus extra for the dish

2 large eggs, beaten

1 cup firmly packed light or dark brown sugar

1 cup milk

¹
/
₂
teaspoon grated lemon zest