Title: 125 Best Casseroles and One-Pot Meals
Author: Rose Murray
ISBN: 9780778800552
Publish Date: February 28, 2014
Paperback
Suggested Retail: $19.95 US
Disclosure: I received a copy of 125 Best Casseroles and One-Pot Meals to review. No other compensation was received. The thoughts and feelings expressed are my own.
This book fits the bill for many households. Doesn’t wonderful food with less fuss sound great? Many of the included recipes are make-ahead too, which is super for busy households.
Casseroles, which are sometimes called “hotdishes” by us Minnesotans are usually made with ingredients on hand and are quick to put together. Author Rose Murray has also worked on lightening some of these heartier dishes to include less fat and more veggies since most jobs today are less physical. You might picture in your head some sort of creamed soup concoction with the term of “casserole”, but that’s NOT what this cookbook is about.
In 125 Best Casseroles and One-Pot Meals, Rose shares hints for making casseroles ahead of time, like cooking your pasta until hardly al dente and adding 2 cups cold water to the boiling pasta before draining so they don’t turn to mush. There is also a section for hints on making stews and chili – potatoes change in texture when frozen so it’s best to omit them until just before serving. These tips and others were new to me. Rose Murray will help increase knowledge in the kitchen with her cooking tips and comfort your belly with tasty and convenient meals.
Courtesy of 125 Best Casseroles and One-Pot Meals by Rose Murray © 2014 www.robertrose.ca Reprinted with publisher permission.
Cheddar-Corn Impossible Pie, page 174
When you think there’s nothing in the house for supper, or when relatives suddenly appear for Sunday lunch, here’s the answer. The flour mixture in this vegetable-packed dish magically forms a very thin tender base for its zesty custard filling. Serve with chili sauce or bottled salsa and a cabbage-carrot slaw.
2 tbsp dry bread crumbs 25 mL
10 slices bacon, cooked and crumbled 10
1 cup shredded mild Cheddar cheese 250 mL
1 onion, finely chopped 1
Half sweet green pepper, diced Half
1 cup corn kernels 250 mL
1⁄4 tsp pepper 1 mL
Pinch salt Pinch
Pinch cayenne pepper Pinch
1⁄2 cup all-purpose flour 125 mL
1 tsp baking powder 5 mL
2 tbsp shortening 25 mL
4 eggs 4
2 cups milk 500 mL
1. Grease 10-inch (25 cm) quiche pan or pie plate; sprinkle with bread crumbs. Combine bacon, Cheddar, onion, green pepper, corn, pepper, salt
and cayenne; sprinkle over bread crumbs.
2. In bowl, stir together flour and baking powder; cut
in shortening until in fine crumbs. Add eggs and milk; whisk just until smooth. Pour over bacon mixture.
3. Bake in 350°F (180°C) oven for 45 to 50 minutes or until knife inserted near center comes out clean.
Let stand for 5 minutes.
Makes 4 servings
Garden Paella, page 160
This comforting rice dish is not only pretty, but nutritiously chock-full of vegetables and other good things.
2 tbsp olive oil 25 mL
1 sweet red pepper, cut in strips 1
1 onion, finely chopped 1
2 cloves garlic, minced 2
2 tomatoes, peeled and chopped 2
11⁄2 cups Arborio or other short-grain rice 375 mL
3 cups chicken or vegetable stock 750 mL
3⁄4 tsp salt 4 mL
1⁄4 tsp saffron threads, crushed 1 mL
1 lb asparagus 500 g
1⁄2 cup sliced unblanched almonds 125 mL
2 hard-cooked eggs, cut in wedges 2
Pepper
1. In large deep skillet, heat oil over medium-high heat; cook red pepper, onion and garlic for 5 minutes, stirring occasionally. Add tomatoes; cook for about 3 minutes, stirring constantly, until thickened and most of the liquid has evaporated. Remove from heat.
2. Stir in rice to coat. Stir in stock, salt and saffron. Return skillet to heat; bring to boil. Reduce heat to low; simmer, covered, for 15 minutes or until rice is almost tender.
3. Cut each asparagus spear into thirds crosswise; arrange over rice. Cook, covered, for 5 to 8 minutes or until rice and asparagus are tender and liquid is absorbed. With fork, stir in almonds. Serve garnished with eggs and sprinkled with pepper to taste.
Makes 4 to 6 servings
Three-Cheese Baked Penne & Roasted Vegetables, page 18
This is the type of make-ahead casserole
I love serving to company, especially if there is a vegetarian in the crowd. Your family will love it too, and you can easily make it in two 9-inch (2.5 L) square baking dishes to freeze one and enjoy the other now. A crisp green salad goes well with the smooth texture of the deliciously melted cheeses.
1 sweet red pepper, chopped 1
1 sweet yellow pepper, chopped 1
3 cups quartered mushrooms (1⁄2 lb/250 g) 750 mL
2 zucchini, diced 2
1 small eggplant, diced 1
3 cloves garlic, minced 3
1⁄4 cup olive oil 50 mL
Salt and pepper
1⁄2 cup chopped fresh parsley 125 mL
2 tbsp chopped fresh basil 25 mL
(or 2 tsp/10 mL dried)
1⁄2 tsp dried rosemary 2 mL
5 cups penne pasta 1.25 L
31⁄2 cups meatless spaghetti sauce 875 mL
(bought or see page 29)
31⁄2 cups shredded mozzarella cheese 875 mL
2 cups diced Fontina cheese 500 mL
1 cup freshly grated Parmesan cheese 250 mL
1. In a large shallow pan, toss together the red and yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; spread out and roast in 450°F (230°C) oven for about 25 minutes or until softened, stirring once or twice. Season with salt and pepper to taste. Sir in 1⁄3 cup (75 mL) of the parsley, basil and rosemary.
2. Meanwhile, in a large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Pour in 2 cups (500 mL) cold water; then drain well and let cool. Gently combine with spaghetti sauce, vegetables, mozzarella cheese, Fontina cheese and half of the Parmesan. Transfer to a greased shallow 12-cup (3 L) baking dish.
3. Sprinkle with remaining Parmesan and parsley. (Pasta can be prepared to this point, covered and refrigerated for up to 1 day, or frozen for up to 2 months. Thaw in refrigerator. Bring to room temperature before heating.)
4. Bake, covered with greased foil, in 375°F (190°C) oven for 30 minutes. Uncover and bake for 10 to
15 minutes longer or until bubbly.
Makes 8 servings
