The Best Casserole Cookbook Ever (69 page)

For an intimate brunch for two, this is perfect. Add a compote of bananas, pineapple, and fresh berries in season.

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2 teaspoons chopped fresh basil

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh oregano

8 canned artichoke heart quarters, or 8 frozen artichoke heart quarters, cooked according to package directions

Two 1-inch squares Brie cheese

2 large eggs

Salt

Pepper

2 tablespoons grated Parmesan cheese

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1. Preheat the oven to 400°F. Coat the bottom and sides of two
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   -cup soufflé dishes or custard cups with cooking spray.
   
2. Sprinkle each cup with half of the herbs. Drain the artichokes and place 4 in each dish. Top each dish with 1 square Brie cheese.
   
3. Crack 1 egg into each dish, being careful not to break the yolk. Sprinkle with salt, pepper, and the cheese.
   
4. Bake until the eggs are softly set but still jiggly and the cheese is melted, 12 minutes. Serve immediately.
   

This is a pasta with a spicy blend of ingredients. The name is actually derived from the Italian word puttana, which means “whore.” According to Sharon Tyler Herbst, the author of The Food Lover’s Companion, one explanation for the name is that the intense fragrance of the sauce was like an invitation to the men who visited such ladies of the night. This version of the popular pasta dish can be made ahead and finished off in the oven just before you plan to serve it.

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pound linguine or vermicelli

2 tablespoons olive oil

3 cloves garlic, coarsely chopped

3 anchovy fillets, chopped

1 can (14
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ounces) stewed tomatoes with their juice

Salt

Pepper

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cup pitted kalamata olives, coarsely chopped

2 tablespoons capers

Red pepper flakes

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cup grated Parmesan cheese

Chopped fresh herbs such as parsley, oregano, marjoram, or basil for garnish

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1. Preheat the oven to 350°F. Butter a shallow 1
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   -quart casserole.
   
2. Bring a pot of salted water to a boil and add the pasta. Cook according to package directions. Drain and transfer the pasta to the casserole dish.
   
3. In a large skillet, heat the olive oil over medium heat and add the garlic and anchovies. Cook, stirring occasionally, until the garlic is pale gold. Crush the tomatoes with a fork, add to the skillet with their juice, and season with salt and pepper to taste. Raise the heat to medium-high and cook, stirring occasionally, until the juices cook down and the mixture is saucy, about 10 minutes. Stir in the olives, capers, and red pepper flakes to taste. Pour the mixture over the pasta in the casserole. (At this point you can cover and refrigerate for up to 1 day. Add 5 to 10 minutes to the baking time.)
   
4. Sprinkle the casserole with the Parmesan and bake for 15 minutes, or until heated through. Sprinkle with the fresh chopped herbs.
   

Layers of noodles, broccoli, and cooked chicken compose this casserole. For variety, you can use ham, shrimp, or another shellfish in place of the chicken.

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1
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tablespoons butter

2 cups sliced mushrooms

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cup finely diced onions

1 bunch broccoli, cut into florets

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pound egg noodles

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teaspoon salt

Dash of pepper

1 cup cubed cooked chicken

1 cup sour cream

1 cup grated Parmesan cheese, divided

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1. Preheat the oven to 350°F.
   
2. Melt the butter in a small nonstick skillet. Brush a shallow 1
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   -quart casserole with some of the butter. Add the mushrooms and onions to the skillet and cook over low heat for 4 to 5 minutes, until the onions are soft.
   
3. Meanwhile, heat a pot of salted water to boiling, drop in the broccoli florets, and simmer for 3 to 4 minutes, or until the broccoli turns bright green. Remove the broccoli with a slotted spoon and set aside. Add the noodles to the boiling water and cook according to package directions until the noodles are al dente, or firm to the bite.
   
4. Transfer half of the cooked noodles to the buttered casserole dish, and top with the mushrooms and broccoli. Sprinkle with salt and pepper.
   
5. Mix the remaining noodles with the chicken, sour cream, and
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   cup of the Parmesan. Spread over the broccoli and mushrooms. (At this point you can cover and refrigerate the casserole for up 1 day and add 5 to 10 minutes to the final baking time.)
   
6. Bake for 25 to 30 minutes, or until heated through. Sprinkle with the remaining
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   cup Parmesan and return to the oven for 2 to 3 minutes, until the cheese melts.
   

This elegant dish is perfect for lunch or supper. Add a salad of baby greens with red and yellow tomatoes, tossed with a lemon vinaigrette, and a crusty bread to round out the meal.

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1
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tablespoons butter, plus extra for the dish and the foil

1 tablespoon grated Parmesan cheese

1
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tablespoons all-purpose flour

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cup milk

Dash of cayenne pepper

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teaspoon dry mustard

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teaspoon salt

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cup shredded sharp Cheddar or Swiss cheese

4 large eggs, separated, at room temperature

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1. Preheat the oven to 400°F. Butter a 1-quart soufflé dish and dust with the grated Parmesan cheese. Cut a sheet of aluminum foil long enough to wrap around the soufflé dish. Fold the foil in half lengthwise and butter one side. Wrap around the soufflé dish, buttered side facing in, so that it extends above the rim of the dish by 2 inches. Fold the ends of the foil together to fasten.
   
2. In a medium saucepan, melt the 1
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   tablespoons butter and stir in the flour. Gradually whisk in the milk and add the cayenne, mustard, and salt. Bring to a boil and cook at a gentle boil over medium heat, stirring constantly, until thickened. Add the cheese and continue stirring until the cheese is melted. Remove from the heat.
   
3. In a small bowl, stir the egg yolks until broken. Whisk in a little of the hot sauce to temper the yolks, then add to the saucepan, stirring until well blended.
   
4. In a medium bowl, beat the egg whites until they hold short, distinct, but soft peaks. Fold about half the whites thoroughly into the sauce, then fold in the remaining whites. Pour into the prepared soufflé dish.
   
5. Bake for 25 to 30 minutes, or until puffed and golden. Serve right away.
   

This one is perfect for the day after a hectic afternoon. Buy a rotisserie chicken from the supermarket for dinner on your busy day, and save the extra meat for this casserole. Round out the menu with a roasted mixed vegetable salad, which you can cook while this casserole bakes.

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4 tablespoons butter, divided

1
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tablespoons all-purpose flour

1 cup chicken broth,
homemade
or prepared

2 tablespoons milk

1 tablespoon dry sherry

1 cup diced cooked chicken or turkey

Salt

Pepper

1 cup cooked brown rice

1 cup frozen peas

2 tablespoons grated Parmesan cheese

1 tablespoon seasoned fine dry breadcrumbs

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1. Preheat the oven to 400°F. Coat a shallow 1
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   -quart casserole with cooking spray.
   
2. Melt 3 tablespoons of the butter in a saucepan over medium heat. Blend in the flour and cook for 1 minute without browning. Gradually whisk in the chicken broth, milk, and sherry, bring to a boil, and cook, stirring constantly, until thickened and smooth. Blend in the chicken and salt and pepper to taste, and remove from the heat.
   
3. Spread out the rice in the casserole and top with the peas. Spread the chicken mixture over the top. Dot with the remaining 1 tablespoon butter. Sprinkle with the Parmesan cheese and breadcrumbs.
   
4. Bake, uncovered, for 20 minutes, or until bubbly.
   

Morels are among the most aromatic of the wild mushrooms. They are distinctive looking, too; their crinkly tops resemble the structure of brains. Morels can be found in the woods under dead or dying elms, sometimes under old pine trees, and in old apple orchards. Although they may be moving northward, typically they grow at the same latitude as southern Wisconsin. A much easier (but expensive) way to find morels is to buy them on the Internet or at a greengrocer. Dried morels can be reconstituted by simply soaking them in hot water for up to 30 minutes. Or, as in this recipe, they can be crushed and added to liquid ingredients during cooking.

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2 bone-in chicken breast halves

1 tablespoon all-purpose flour

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teaspoon salt, plus extra for seasoning flour

Pepper

1
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tablespoons canola oil

1 small onion, chopped

3 cups chicken broth,
homemade
or prepared

1 bay leaf

1 sprig fresh parsley

1 teaspoon dried marjoram

1 teaspoon dried thyme

4 cloves garlic, minced

4 whole dried morels, crushed

Hot cooked rice for serving

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1. Preheat the oven to 350°F. Wash the chicken, and pat dry. Mix the flour and salt and pepper to taste in a shallow bowl and coat the chicken.
   
2. Heat the oil in a heavy 3-quart Dutch oven. Add the onion and cook over medium heat for 5 minutes, or until translucent but not browned. Add the chicken and brown on both sides. Add the broth, bay leaf, parsley, marjoram, thyme, garlic, dried morels, and
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   teaspoon salt.
   
3. Cover and bake for 45 minutes, or until the chicken is tender. Remove and discard the bay leaf and parsley sprig. Serve over hot cooked rice.
   

This is an attractive dish. Sometimes I like to add a package of artichoke hearts along with the mushrooms. Serve the casserole with a side of buttered green noodles.

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2 chicken legs and thighs, split (4 pieces)

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teaspoon salt

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teaspoon pepper

Dash of paprika

1 tablespoon butter

1 teaspoon all-purpose flour

1 teaspoon Dijon mustard

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cup dry white wine

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cup chicken broth,
homemade
or prepared

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cup heavy cream

1 cup sliced mushrooms

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cup sliced stuff ed green olives

2 tablespoons minced fresh parsley

1 teaspoon
herbes de Provence

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cup chopped salted sunflower seeds

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1. Preheat the oven to 375°F. Wash the chicken and pat dry with paper towels. Sprinkle with the salt, pepper, and paprika.
   
2. In a large heavy skillet, melt the butter. Add the chicken and brown thoroughly on both sides. Transfer to a 1-quart casserole.
   
3. Stir the flour and mustard into the drippings in the skillet. Whisk in the wine, broth, and cream and bring to a boil, whisking constantly. Continue cooking at a gentle boil for about 3 minutes, or until the sauce is thickened. Stir in the mushrooms, olives, parsley, and dried herbs. Pour the sauce over the chicken in the casserole.
   
4. Cover and bake for 30 minutes, or until the chicken is tender. Sprinkle with the sunflower seeds and bake, uncovered, for 5 minutes longer.