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La Cucina di Betty: Casseroles — one-dish wonder meals
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Anonymous user Tue Nov 30, 1999 00:00:00 PST
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0 responses 0 comments Every time I look at my 10- by 15-inch pyrex dishes, they bring back memories of casserole cooking in the 70s.
My older sister, Barbara, introduced our family to casseroles while living at home.  At the time she was working for Tenneco West, where new recipes were shared by her co-workers on potluck day.
Our Italian mother was clueless and a bit skeptical as to the definition and taste of casserole. But Barbara educated Mom by taking her into the kitchen, and soon my mother found a practical and delicious way to serve a family meal.
To many, these one-dish meals bring to mind potluck dinners, or any type of social gathering where friends would meet and enjoy their appetizing casseroles.  At these gatherings you would find a wide variety of dishes, but didn’t you always wonder what ingredients were really lurking under that cheese or bread-crumb crust?
I think it should be mandatory that when you go to potlucks or church socials everyone displays their recipes with their casseroles!
Casseroles consist of two main components: 1) a baking dish of glass, pottery, metal or any other heat-proof material, and 2) the mixture that is cooked in the same dish. The ingredients to a casserole can be anything that seems suitable, including meat, vegetables, rice, noodles, cheeses and canned soups topped off with bread crumbs or corn flakes (added for texture and taste).
Casseroles are easy to prepare, inexpensive and practical.  When they consist of the main food groups, they can be considered a meal. Just prepare a nice green salad, some garlic bread, and a glass of wine for Daddy and once again you are “super wife” in the kitchen.
When making these casserole dishes it is a good idea to prepare two of them. One can be put in the freezer for up to three months. It is fun to have something in the freezer for those nights when you need a quick meal. But make sure to bring your make-ahead casseroles to room temperature before baking. Cold casseroles take too long to come to room temperature while in the oven, thus they tend to be over-cooked and turn out dry.
Casseroles are making a comeback and have become very creative. You can follow your recipes exactly, or maybe add a little more of this or less of that (or even delete some ingredients) in order to tailor your dish to your family’s taste buds.
You say that you don’t have any casserole recipes to experiment with?
Dig out your old fundraiser cookbooks that were put together by churches, PTAs, and women’s clubs. You will be amazed at all the casserole recipes you will find, and your family will be amazed at your newfound talent in the kitchen.
The basics of creating your own casserole are very simple. Grease a casserole baking dish, put some rice, noodles, or tortillas in the bottom of the dish. Top with some cooked beef, chicken or tuna, add some seasonings, cooked vegetables, some canned soup, and sprinkle cheese or bread crumbs on top. Cover with foil, bake at 350 degrees until bubbly — about 30 minutes.
Always cover your casseroles with a lid or foil and then remove the foil for the last 15 minutes of cooking time. By covering it with foil, the casserole bakes while steam rises to the lid and falls back, basting the ingredients and creating a tasty dish.
Allow your casserole to cool before serving. Casseroles need a few minutes to rest before dishing out. This allows flavors to come together and helps layers to bind.
I will admit that casseroles are not my family’s favorite food, though while preparing the column this week, I decided to prepare all the recipes I have submitted — and my family thoroughly enjoyed them.  And I, like my mother, have (re)discovered a tasty and practical meal solution.

E-mail Betty at: jchicca@bak.rr.com

Enchilada casserole
This easy recipe takes less than 30 minutes to prepare. Kids love it. Serve with a side dish of corn, a green salad, and buttered tortillas.
• 1 pound ground beef
• 1 small onion, chopped
• 1 small can chopped olives
• 1 8-ounce can Las Palmas Enchilada Sauce
• 1/2 pound grated cheddar cheese
• 8 corn tortillas, cut into 1-inch pieces
• 1/2 cup water
• Salt and pepper to taste
Brown meat and onions. Drain off fat. Add olives, enchilada sauce, cheese, tortillas and mix well. Place in a buttered 2-quart casserole dish. Pour 1 cup water around the edges and over the top. Bake covered at 350 degrees for 30 to 45 minutes. Bake uncovered the last 5 minutes, topping off with more cheese if you like. Serves 6.

Broccoli rice casserole
A great side dish when entertaining a crowd. Can be made the day before.
• 2 10-ounce packages frozen chopped broccoli, cooked
• 2 cups cooked rice
• 1 8-ounce jar processed cheese spread
• 1⁄4 cup butter
• 1 cup onion, chopped
• 1 can cream of mushroom soup
• 1 cup celery, chopped
• 1⁄2 cup milk
• Salt and pepper to taste
Place broccoli and rice in a 2-quart casserole dish. Stir in half of the cheese spread. Melt the butter in skillet, add the onion and celery and cook until tender. Stir in the soup and milk, season with salt and pepper. Pour over the broccoli rice mixture and mix well. Top casserole with remaining cheese and bake at 350 degrees for 30 minutes. Serves 6 to 8.

Chicken broccoli casserole
Quick, easy and affordable. One the entire family will enjoy. Serve it with a side of rice, green salad and garlic bread.
2 packages frozen broccoli spears
3 cups chicken, cooked and cubed
1 can cream of mushroom soup
1 can cream of celery coup
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 cup cheddar cheese, grated
1/2 cup bread crumbs
Preheat oven to 350 degrees. Cook broccoli, drain and place in a buttered 9 by 13 baking dish. Place chicken over the broccoli. Combine the soups, mayonnaise, and lemon juice. Place over the chicken. Sprinkle with the cheese. Top with bread crumbs. Cover with foil and bake for 30 minutes, remove foil and bake an additional 15 minutes. Serves 8.
 
Yum yum cake
I felt this recipe was a must for this column. I classify it as a “sweet” casserole!
Crust:
• 1 1⁄2 cups flour
• 1 1⁄2 sticks butter, melted
• 1 cup nuts, chopped
Preheat oven to 350 degrees. Mix together the butter, flour and nuts. Spread the mixture in the bottom of a 10- by 15-inch pyrex dish. Bake for 30 minutes. Let cool before proceeding.
Filling:
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1⁄2 of a 12-ounce container of Cool Whip
Mix together and spread on top of nut mixture.
Topping:
• 1 large package chocolate instant pudding
• 3 cups cold milk
Mix together and spread over the cheese layer. To top it off, add the remaining half of the Cool Whip. Garnish with chocolate Hershey bar shaving and nuts, optional. Refrigerate for at least 12 hours. Can be made the night before.

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