The Best Casserole Cookbook Ever (70 page)

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NOTE:
Herbes de Provence is an assortment of dried herbs that are commonly used in southern France. The mixture usually contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme.

This casserole comes together in just a few minutes—and you can even assemble it ahead of time. Add a salad of Belgian endive, radicchio, and a leaf lettuce with a vinaigrette dressing and a generous sprinkling of fresh herbs and pine nuts.

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2 tablespoons all-purpose flour

1 teaspoon salt

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teaspoon pepper

2 boneless, skinless chicken breast halves

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cup plain or multigrain orzo

1 cup hot chicken broth,
homemade
or prepared

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cup finely chopped sweet onion

1 fresh tomato, diced

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cup heavy cream

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cup sour cream

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cup shredded mozzarella cheese

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1. Preheat the oven to 400°F. Coat a shallow 1
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   -quart casserole with cooking spray. Combine the flour, salt, and pepper in a shallow bowl and coat the chicken breast halves.
   
2. Spread out the orzo in the bottom of the casserole dish and pour the hot chicken broth over it. Top with the onion, tomato, and seasoned chicken breasts.
   
3. Mix the heavy cream and sour cream together and spoon over the chicken. Bake, uncovered, for 30 minutes, or until the chicken is cooked through. Sprinkle with the cheese and let stand for 5 minutes, until the cheese is melted.
   

This is basically a breakfast bread pudding. It’s perfect for a leisurely late breakfast or brunch. I’ve sometimes put this together as a quick supper after a busy day. The recipe lends itself to endless variations; see the suggestions below.

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3 large eggs

3 tablespoons milk

2 slices thick-cut white or wholewheat bread, cut into 1-inch cubes

2 teaspoons fresh chopped basil

1 green onion, chopped (white and green parts)

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cup shredded Cheddar cheese

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cup chopped ham or crisp fried bacon

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1. Preheat the oven to 350°F. Coat a shallow 3 or 4-cup casserole with cooking spray.
   
2. In a medium bowl, whisk the eggs and milk together. Add the bread, basil, green onion, cheese, and ham. Mix until all the bread is moistened.
   
3. Pour into the casserole and bake for 20 to 25 minutes, or until the egg mixture is set.
   

Variations:

Crab and Egg Casserole:

Add one 6-ounce package or can of crabmeat to the mixture along with the eggs and milk.

Herbed Egg Casserole:

Add a couple of handfuls of chopped fresh herbs, such as basil, parsley, and fresh sage. Substitute
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cup grated Parmesan cheese for the Cheddar cheese.

Here’s a dinner for two that you can prepare in about 30 minutes. While the chicken bakes, toss a salad and open up a nice chilled white wine.

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1 tablespoon butter

2 boneless, skinless chicken breast halves

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teaspoon salt

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teaspoon pepper

Dash of paprika

1 teaspoon all-purpose flour

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cup heavy cream

1 teaspoon Dijon mustard

1 cup sliced mushrooms

6 tablespoons halved pitted kalamata olives

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cup crumbled feta cheese

2 tablespoons minced fresh parsley for garnish

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1. Preheat the oven to 400°F. Put the butter in a shallow 1-quart casserole and put the casserole in the oven as it preheats. Watch carefully so the butter does not burn.
   
2. Remove the casserole from the oven and roll the chicken breasts in the melted butter. Arrange them in the casserole and sprinkle on both sides with the salt, pepper, paprika, and flour.
   
3. Whisk the cream and mustard together.
   
4. Spread the sliced mushrooms and
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   cup of the olives on top of the chicken and pour the cream mixture over all.
   
5. Bake 20 to 25 minutes, or until the chicken is cooked through. Sprinkle with the remaining 2 tablespoons olives and the feta and return to the oven for 5 minutes until heated through. Sprinkle with the parsley and serve hot.
   

Packaged fresh spinach is a great time-saver. It is already washed of all sand and grit. What looks like a large volume, however, cooks way down! When you shop for the spinach, you will find it in variously sized bags. The lightest one is usually 5 ounces.

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1 bag (5 ounces) fresh baby spinach

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cup shredded Monterey Jack or Swiss cheese

1 small onion, minced

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teaspoon salt

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teaspoon pepper

2 large eggs

1 tablespoon seasoned fine dry breadcrumbs

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1. Preheat the oven to 350°F. Butter a shallow 3- to 4-cup casserole.
   
2. Chop the spinach and transfer to a large bowl. Mix in the cheese, onion, salt, pepper, and eggs. Press the mixture into the casserole.
   
3. Sprinkle with the breadcrumbs and bake for 45 minutes, or until the top is golden and the casserole is set.
   

We have perennial sorrel in our herb garden. The leaves, which resemble spinach, have a lemony flavor. And like spinach, sorrel cooks down to next to nothing. Don’t let its small volume fool you, though—it does pack a punch of flavor!

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2 tablespoons butter

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cup chopped green onions (white and green parts)

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cup chopped fresh sorrel leaves

1 cup orecchiette (ear-shaped pasta)

1 cup low-sodium chicken broth, heated to boiling

1 tablespoon chopped fresh basil

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cup grated Asiago cheese

Salt

Pepper

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1. Preheat the oven to 300°F. Smear a 1-quart casserole with 1 tablespoon of the butter.
   
2. Melt the remaining 1 tablespoon butter in a heavy, medium saucepan and add the green onions and sorrel leaves. Sauté for 2 minutes. Mix in the pasta and transfer the mixture to the buttered casserole. Pour the boiling broth over all and mix well.
   
3. Cover and bake for 15 minutes, or until the pasta has absorbed the broth. Uncover and sprinkle with the basil and Asiago cheese. Bake for 5 minutes longer, until the cheese is melted. Season with salt and pepper to taste.
   

Slip this into a low oven, and let it cook throughout the day. The turkey drumsticks will bake to delicious tenderness. No time to assemble the dish in the morning? Get everything ready the night before.

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2 slices bacon

2 turkey drumsticks

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cup chopped celery

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cup chopped carrot

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cup chopped onion

1 can (14
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ounces) chicken broth

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teaspoon dried marjoram

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teaspoon pepper

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cup wild rice, rinsed and drained

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cup sour cream

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1. Preheat the oven to 275°F.
   
2. Place a heavy, flameproof 2
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   -quart casserole over medium heat. Add the bacon and cook until crisp. Remove from the heat.
   
3. Add the turkey, celery, carrot, onion, chicken broth, marjoram, pepper, and wild rice. (At this point the casserole can be covered and refrigerated overnight.)
   
4. Place the casserole in the oven, tightly covered, and bake for 7 to 8 hours, or until the rice is tender and the liquid has been absorbed. Stir in the sour cream and serve.`
   

When cooking a small amount of meat, as in this goulash, it is important to keep it from baking dry. See the Note below for instructions on sealing the casserole.

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1 tablespoon butter

2 tablespoons sweet Hungarian paprika

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pound lean beef stew meat, cut into 1-inch cubes

1 large onion, finely chopped

1 clove garlic, minced

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teaspoon caraway seeds

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teaspoon dried marjoram

Pepper

1 small bay leaf

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pound lean smoked ham, cubed

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cup dry red wine

Salt

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cup sour cream

Chopped fresh parsley for garnish

Hot buttered noodles for serving

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1. Preheat the oven to 325°F.
   
2. While the oven preheats, put the butter and paprika in a heavy 1-quart casserole and put it in the oven, uncovered, until the paprika is aromatic.
   
3. Add the stew meat, onion, garlic, caraway seeds, marjoram, pepper to taste, the bay leaf, ham, and wine. Cover and bake for 2
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   hours, or until the meat is very tender. Taste and add salt and pepper if needed.
   
4. Just before serving, stir in the sour cream. Garnish each serving with chopped parsley and serve over hot buttered noodles.
   

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NOTE:
If the cover of the casserole is loose-fitting, seal the casserole with aluminum foil, then place the cover on top.

I like to assemble this casserole ahead of time, either hours ahead or the evening before a busy day. Vary the vegetables according to what’s in season and what you have in your fridge. This would be fine all by itself, but it’s also tasty with a good old grilled hamburger!

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teaspoon cumin seeds

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cup finely chopped sweet onions

1 small clove garlic, minced

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cup finely diced carrot

1 small jalapeño pepper, seeded and finely chopped

1 cup chopped fresh tomato, or 1 cup canned diced tomatoes with their juice

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cup fresh or frozen corn kernels

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cup diced zucchini

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cup penne pasta, cooked according to package directions and drained

1 cup canned red kidney beans, drained and rinsed

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cup reduced-fat shredded sharp Cheddar cheese

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1. Preheat the oven to 350°F. Coat a shallow 1
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   -quart casserole with cooking spray.
   
2. Place a large nonstick skillet over low heat and add the cumin seeds. Cook and stir until they become aromatic. Add the onions and garlic and cook until the onion is soft and translucent, 10 to 15 minutes. Stir occasionally and add a little water or stock, if necessary, to prevent scorching. Add the carrot, jalapeño, and tomato and simmer, uncovered, for 15 minutes. Add the corn and zucchini and simmer until the zucchini is tender, about 5 more minutes. Stir in the cooked pasta and drained beans and mix well.
   
3. Transfer the mixture to the casserole and top with the cheese. (At this point you can cover and refrigerate the casserole for 1 day. If you do this, remove from the refrigerator when you begin preheating the oven and add 5 minutes to baking time.)
   
4. Bake the casserole for about 10 minutes, or until the cheese is melted.