The Best Casserole Cookbook Ever (58 page)

This quick and easy casserole is made with canned beans. It’s perfect to take to a potluck or to serve alongside cheese enchiladas.

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1 can (about 15 ounces) pinto beans, rinsed and drained

1 can (about 15 ounces) kidney beans, rinsed and drained

1 teaspoon salt (optional)

1 large onion, chopped

1 large clove garlic, chopped

3 tablespoons chopped canned green chiles

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teaspoon dry mustard

1 teaspoon ancho chile powder

1 tablespoon molasses

2 tablespoons cider vinegar

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cup tomato puree

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1. Preheat the oven to 300°F. Coat a 1
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   -quart casserole with cooking spray.
   
2. Combine all of the ingredients in the casserole, cover, and bake for 30 minutes. Uncover and bake for 20 minutes longer, or until the casserole is bubbly.
   

This is a simple meatless casserole. If you see a really busy week coming up on your calendar, make this in advance and freeze it.

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2 cups milk

1 teaspoon dried basil

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teaspoon red pepper flakes

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cups shredded provolone cheese

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cups shredded mozzarella cheese

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cups shredded Swiss cheese

6 tablespoons grated Parmesan cheese, divided

Salt

Pepper

2 large egg yolks, beaten

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pound penne or another tube-shaped pasta, freshly cooked and drained

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1. Preheat the oven to 375°F. Butter a 2-quart casserole.
   
2. In a large saucepan, heat the milk, basil, and red pepper to a simmer. Toss the provolone, mozzarella, Swiss, and 4 tablespoons of the Parmesan cheese together in a medium bowl. Add to the milk, a handful at a time, stirring after each addition. Continue stirring until the cheese is melted.
   
3. Season with salt and pepper and mix in the pasta. Turn into the casserole and sprinkle with the remaining 2 tablespoons Parmesan cheese.
   
4. Bake for 20 minutes, or until heated through. (At this point you can cool completely, cover, and refrigerate for up to 1 day. Or wrap well and freeze for up to 2 weeks. If refrigerated, reheat for an additional 10 minutes. If frozen, thaw overnight in the refrigerator and reheat for 35 to 40 minutes.)
   

This hearty casserole is a great main-dish choice for a buffet. You can assemble it in advance and bake it later—at your house or at a friend’s potluck.

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1 small onion, chopped

2 cloves garlic, minced

1 large red bell pepper, seeded and chopped

1 tablespoon olive oil

1 can (14
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ounces) diced tomatoes with their juice

1 cup tomato salsa (mild, medium, or hot)

1 teaspoon ground cumin

1 can (15 ounces) black beans, rinsed and drained

1 can (7 ounces) corn kernels, rinsed and drained

6 corn tortillas (8 inches)

1 cup shredded Monterey Jack cheese, divided

2 cups shredded Pepper Jack cheese, divided

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1. Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
   
2. In a large nonstick skillet over medium heat, sauté the onion, garlic, and bell pepper in the oil, stirring, for 3 minutes. Add the tomatoes with their juice, salsa, cumin, beans, and corn and bring to a simmer. Continue simmering for 5 minutes, until the liquid is reduced by half.
   
3. Spread a thin layer of the bean mixture in the bottom of the casserole. Top with a layer of overlapping tortillas, and sprinkle with half of the Monterey Jack and half of the Pepper Jack. Spread a thicker layer of the bean mixture. Cut the remaining tortillas into 1-inch strips and scatter them on top. Spread with the remaining bean mixture. Coat a sheet of aluminum foil with cooking spray and cover the casserole. (At this point you can cover and refrigerate the casserole for up to 1 day. Add 10 minutes to the baking time.)
   
4. Bake the casserole, covered, for 25 minutes. Remove the foil and sprinkle with the remaining Pepper Jack and Monterey Jack. Bake for about 15 minutes, until the cheese is melted and bubbly. If you like, place the casserole under the boiler for a few minutes to brown the cheese. Let stand for 10 minutes before serving.
   

This makes a hearty vegetarian casserole with a grainy, chewy texture. Add a platter of assorted melon spears sprinkled with black pepper and hot cornbread muffins for a colorful and healthy lunch or supper.

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3 tablespoons butter, plus extra for the dish

2 cups water

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teaspoon salt

1 cup long-grain brown rice

1 cup chopped onion

2 cloves garlic, minced

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pounds regular or baby spinach, trimmed (if regular) and chopped

4 large eggs, beaten

1 cup milk

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cups shredded sharp Cheddar cheese

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cup chopped fresh parsley

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teaspoons salt

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teaspoon pepper

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teaspoon cayenne pepper

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cup sunflower seeds

Paprika for sprinkling

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1. Preheat the oven to 350°F. Butter a shallow 2-quart casserole.
   
2. In a medium saucepan, bring the water and salt to a boil and stir in the rice. Return to a boil, cover, and reduce the heat to low. Simmer the rice for 35 to 40 minutes, or until the rice is tender and the liquid is absorbed.
   
3. In a large skillet, melt the 3 tablespoons butter over medium heat and add the onion and garlic. Sauté for about 5 minutes, or until tender. Add the spinach, a few handfuls at a time, to the onion mixture and cook over medium heat until the spinach is wilted, 3 to 5 minutes.
   
4. In a large bowl, thoroughly combine the cooked rice, onion and spinach mixture, eggs, milk, cheese, parsley, salt, pepper, and cayenne. Transfer to the casserole and sprinkle with the sunflower seeds and paprika. Bake, uncovered, for 35 minutes, or until the casserole is set.
   

Wild rice adds a chewiness and wholesome flavor to this recipe. Like many casseroles, this can be assembled a day ahead, and baked along with other food. The oven temperature is flexible, too. If you have something else (like a cake or dessert) baking at 350°F, just add this to the oven and check it for doneness at 45 minutes. Or, if you’re baking biscuits at 400 or 425°F, bake this right along with them and check for doneness in 25 to 30 minutes. Add a plate of arugula, dressed with a bit of olive oil and vinegar, and serve a good red wine.

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3 tablespoons butter, plus extra for the dish

1 cup cooked wild rice or brown rice

1 cup milk

5 large carrots, peeled and finely shredded

1 teaspoon salt

1 tablespoon dark brown sugar

2 large eggs

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cup fine dry breadcrumbs

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1. Preheat the oven to 375°F. Butter a shallow 1
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   -quart casserole.
   
2. In a large bowl, mix the rice, milk, carrots, salt, sugar, and eggs. Transfer the mixture to the casserole.
   
3. In a small skillet, melt the 3 tablespoons butter and mix in the breadcrumbs until the crumbs are completely coated. Sprinkle over the top of the casserole. Bake for 40 to 45 minutes, or until set and the top is lightly browned.
   

We have grandchildren who are fussy eaters. But they love this casserole because I told them that cauliflower is nature’s pasta. After all, it’s white.

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1 large head cauliflower (about 2 pounds), cut into small florets

1 cup heavy cream

1 package (8 ounces) cream cheese, cut into small pieces

1
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teaspoons Dijon mustard

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cups shredded sharp Cheddar cheese, divided

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teaspoon kosher salt

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teaspoon pepper

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teaspoon garlic powder

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1. Preheat the oven to 375°F. Coat a 2
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   -quart casserole with cooking spray.
   
2. Cook the cauliflower florets in boiling salted water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
   
3. Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, the salt, pepper, and garlic powder, and whisk just until the cheese melts, about 1 to 2 minutes. Remove from the heat, pour over the caulifl ower, and stir to combine. Top with the remaining
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   cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
   

Chickpeas are also called “garbanzo beans” and are used extensively in Mediterranean cooking. If you wish, you can cook dried chickpeas for this dish (see
Cooked Dried Beans
).

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2 cans (15 ounces each) chickpeas (garbanzo beans) with their liquid, or 3 cups freshly cooked chickpeas

1 can (14 ounces) unsweetened coconut milk

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cup water

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cup brown basmati rice

2 tablespoons olive oil

1 cup chopped onion

2 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon dry mustard

1 teaspoon ground cumin

1 teaspoon ground coriander

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teaspoon ground ginger

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teaspoon ground allspice

1 teaspoon kosher salt

1 large potato, peeled and diced

1 tart apple, such as Granny Smith, peeled and diced

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cup minced fresh parsley

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1. Preheat the oven to 350°F. Lightly oil a 2
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   -quart casserole.
   
2. Mix the chickpeas, coconut milk, water, and rice in the casserole. Set aside.
   
3. In a medium nonstick skillet, heat the olive oil over medium heat and add the onion and garlic. Add the curry powder, mustard, cumin, coriander, ginger, allspice, and salt and sauté for 3 to 5 minutes, until the onion and garlic are softened and the spices are aromatic.
   
4. Transfer the onion mixture to the casserole and add the potato, apple, and parsley. Stir to blend well.
   
5. Bake for 1 hour, or until the potato and apple are tender.
   

The mildly sweet cornbread that tops this pleasantly spiced mixture of beans and veggies makes a low-fat and satisfying meal.

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1 tablespoon canola oil

1 large onion, chopped

1 large clove garlic, minced

1 green bell pepper, seeded and diced

1 stalk celery, finely chopped

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) diced tomatoes and green chiles with their juice

2 teaspoons ground cumin

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cup packed minced fresh cilantro

FOR THE CORNBREAD TOPPING:

1 cup yellow cornmeal

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cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

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teaspoon baking soda

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teaspoon salt