How to Create A Casserole

Have you ever wondered how to create a casserole? What proteins, vegetables, pasta, sauces, spices, cheese or toppings make it all work?

If you are a true southerner, casseroles are a favorite addition to any meal. Whether it be a vegetable or fruit or main dish casserole, they seem to take center stage.

One of my sons only asks that I have a casserole when he comes home. His favorite is broccoli casserole or a potato casserole…but, honestly any casserole will do.

So, where do you begin to create a casserole?

When I taught food classes, lab ideas were always shared among our teaching group. When this one was shared? Who knew it would become a favorite.

About the time that knife skills were taught, chapters on preparing proteins and pasta were covered, it was a perfect time for them to get creative within their groups to learn how to create a casserole.

It was a simple sheet filled with items that they checked off in each group for a grocery list.

We would always discuss the parts of a casserole recipe and why each were important before they made their selections.

The launching pad of the protein made the rest of the additions flow. The flavorings that would compliment it for the goal of the casserole were always a part of group discussion.

If they wanted a Taco inspired casserole…they might consider ground beef, taco seasoning, perhaps a pasta, olives, corn, salsa, onions, tomato soup, cheese and top it with corn chips.

Simply agreeing to the design of the casserole was the hard part.

The day of the lab with everything ready…they began with the sheet and ingredients and recipe sheet and created (most of the time) a wonderful new casserole that they enjoyed.

So…here goes…

HOW TO CREATE A CASSEROLE–

• Select one or more ingredients from each group.
• Combine items from groups 1-5.
• Add to a greased casserole dish and top with item from group 6.
• Bake for 30 minutes in a 350 degree preheated oven.

Group 1- Protein –Add 1 cup- basis of your casserole.

The launching pad of your casserole.

• Ground beef, browned/drained
• Ground turkey, browned/drained
• Sausage, browned/drained
• Eggs, hard boiled/chopped
• Cheese, shredded
• Bacon, cooked/drained
• Tuna, canned/drained
• Chicken, cooked
• Italian sausage, cooked/drained

Group 2- Sauce–Add 1 can condensed soup with 1/2 cup liquid-milk, water or broth.

Provides moisture, flavor and binding for the casserole.

• Cream of Asparagus
• Cream of Celery
• Cream of Chicken
• Cream of Mushroom
• Cream of Potato
• Cream of Bacon
• Cream of Shrimp
• Cream of Onion
• Cream of Mushroom with Roasted Garlic
• Beefy Mushroom
• Tomato
• Split Pea

Group 3 – Pasta/Rice –Add 1 cup, cooked.

Gives body and structure.

• Macaroni
• Noodles
• Rice
• Spaghetti
• Rotini
• Tortellini
• Other shaped pasta

Group 4- Vegetables–Add up to 3 items, as desired; 1/4 C or amount determined by each item. You might add a few T of butter, if cooking before adding.

Add flavor, texture and nutrition to the casserole.

• Celery, chopped
• Green, red or orange pepper, chopped
• Mushrooms
• Onion, chopped
• Vegetables, cooked/drained
• Pimento, chopped – small jar
• Chives, chopped
• Green onion, diced
• Olives, sliced or chopped
• Beans- black, northern, chili, drained

Group 5- Seasonings – herbs, spices, sauces.

The finishing touch of flavor for your dish.

Begin with salt and pepper. Add 1/4 tsp. of other seasonings that blend with your ingredients. Examples are: onion salt or powder, garlic salt or powder, all purpose seasoning, celery salt, chili powder, Italian seasoning–you choose your favorite that will compliment your casserole–

Example: if you want a more Mexican casserole, you might add chili powder; an Italian casserole? Italian seasoning.

Other suggestions that may work well with ingredients may include:

• ketchup
• chili sauce
• tomato sauce
• enchilada sauce
• alfredo sauce

Group 6- Topping- Choose one topping.

Toppings help keep mixture from dryng out and add a bit of crunch to the top.

Add 6 T melted butter to 1 C of the topping choice. Adding the topping to a zippered plastic bag to make it easy to make into crumbs.

• Bread crumbs
• Cracker crumbs
• Ritz cracker crumbs
• Cornflake crumbs
• Potato chips, crushed
• Corn chips
• Chinese noodles

Other toppings might be a sprinkle of fried onions, cheese, slivered almonds or pecan pieces. These don’t require butter added.

What combinations would you use to create a casserole?

How about:

1–rotisserie chicken, Mexican cheese, tomato soup with water or milk, red onion, red pepper, black beans, corn, salt, pepper, taco seasoning, and chili sauce…topped with fritos, and served with sour cream and cilantro. Inspired by my enchilada casserole.

2–Chicken, cream of celery with chicken broth, rice, celery, mushrooms, green onions, pepper, celery salt, and topped with Chinese noodles, ritz crackers or pecans.

3–Or a chicken and broccoli casserole inspired by my broccoli casserole.

3–Tuna, boiled eggs, cheese, cream of mushroom soup, milk, peas, carrots, celery, salt, pepper, and topped with potato chips.

I’ve had lots of former students remember and request this…so how could I refuse?

See how easy that is?

What would you add?

It truly is a great way to use what you have in your pantry or fridge to create something new.

I’d love to know what casserole you create! And feel free to add items to the list that you have available. Get creative! And then let me hear of your successes with your casserole!

Happy Casserole Creating,