The Best Casserole Cookbook Ever (41 page)

1 pound bulk Italian pork sausage (mild, medium, or hot)

¹
/
₂
cup chopped green onion (white and green parts)

1 clove garlic, minced

¹
/
₂
pound mushrooms, sliced

¹
/
₄
cup all-purpose flour

1
¹
/
₂
cups half-and-half

¹
/
₄
teaspoon white pepper

¹
/
₄
teaspoon ground nutmeg

¹
/
₄
teaspoon dried sage, crushed

2 tablespoons chopped fresh parsley, plus extra for garnish

•••••

1. Preheat the oven to 350°F. Butter two 9-by-13-inch baking dishes.
   
2. Cook the manicotti according to the package directions, until tender but firm to the bite. Drain, reserving
   ¹
   /
   ₂
   cup of the cooking water. Rinse the pasta with the cooking water to prevent the manicotti from sticking together.
   
3. To make the sauce: In a large skillet, melt the butter over medium-high heat. Add the mushrooms and sauté for 10 minutes, or until the liquid from the mushrooms has evaporated. Stir in the evaporated milk, cheese, and parsley and cook, stirring, until the cheese is melted. Set aside the sauce.
   
4. To make the filling: In a large skillet, cook the sausage until it is crumbly and no longer pink. Drain off the fat. Stir in the green onion, garlic, and mushrooms. Sauté over medium-high heat for 10 minutes, or until the liquid from the mushrooms has evaporated. Add the flour, stirring until blended. Add the half-and-half and cook over medium heat, stirring constantly, until the filling is thickened. Stir in the white pepper, nutmeg, sage, and parsley.
   
5. To assemble the manicotti: Transfer the filling to a large, heavy-duty plastic bag with a zipper top. Cut a 1-inch triangle off a corner of the bottom of the bag. Press the sausage filling into the manicotti shells, and place the filled manicotti into the prepared baking dishes. Pour the sauce over the filled shells. (At this point the casseroles can be covered and refrigerated for up to 1 day. Add about 10 minutes to the baking time.)
   
6. Bake, uncovered, for 25 minutes, or until heated through. Garnish with additional chopped parsley.
   

This is perfect for a one-dish family meal. If your kids object to the suggested vegetables, substitute something they do like!

•••••

2 teaspoons butter, plus extra for the dish

¹
/
₂
pound elbow macaroni (about 2 cups)

1 tablespoon olive oil

6 tablespoons chopped green onions (white and green parts)

3 cloves garlic, minced

1 medium red bell pepper, seeded and chopped

1 tablespoon chopped fresh basil

¹
/
₂
teaspoon dried oregano

¹
/
₄
teaspoon ground cumin

¹
/
₂
cup asparagus, cut into 2-inch lengths

1 cup halved cherry tomatoes

¹
/
₂
cup trimmed and halved snow peas

2 teaspoons all-purpose flour

1 cup milk

¹
/
₂
cup grated Parmesan cheese

¹
/
₂
teaspoon pepper

•••••

1. Preheat the oven to 400°F. Butter a 2
   ¹
   /
   ₂
   - to 3-quart casserole.
   
2. Cook the macaroni according to package directions, until tender but still firm to the bite. Drain and transfer to the casserole.
   
3. Warm the oil in the saucepan. Add the green onions, garlic, and bell pepper, and cook over medium-high heat until the vegetables are soft but not browned, 2 to 3 minutes. Add the basil, oregano, cumin, asparagus, tomatoes, and snow peas. Cook for another 2 to 3 minutes, stirring, until the asparagus and snow peas are tender but not overcooked. Mix the cooked vegetables with the macaroni in the casserole.
   
4. Melt the 2 teaspoons butter in the saucepan and stir in the flour; cook for 2 minutes. Gradually add the milk and cook, whisking until the sauce is thickened. Remove from the heat and stir in the grated Parmesan cheese and pepper. Stir the sauce into the pasta and vegetables.
   
5. Bake, uncovered, for 25 minutes, or until lightly browned and bubbly.
   

Substitute any short pasta for the ziti, such as mostaccioli or penne. The word ziti means “bridegroom” in Italian, and describes relatively thin tubes ranging in length from 2 to 12 inches.

•••••

6 quarts water

2 tablespoons kosher salt

1 medium head cauliflower, cut into large florets

1 teaspoon saffron

5 tablespoons extra-virgin olive oil, divided

6 cloves garlic, thinly sliced

3 salt-cured anchovy fillets, rinsed

1
¹
/
₂
tablespoons pine nuts

1
¹
/
₄
pounds ziti

¹
/
₂
cup grated Pecorino Romano or Parmesan cheese

1 cup fine dry breadcrumbs

•••••

1. Preheat the oven to 375°F. Coat a deep 3-quart casserole with cooking spray.
   
2. In a large stockpot, bring 6 quarts water to a boil and add the salt. Add the caulifl ower florets and cook for 5 to 7 minutes, until crisp-tender. Remove the cauliflower with a slotted spoon. Pour
   ¹
   /
   ₄
   cup of the cauliflower cooking water into a small bowl, add the saffron, and set aside. Reserve the pot of cooking water.
   
3. In a medium skillet, heat 4 tablespoons of the olive oil over medium heat and add the garlic, cauliflower florets, and anchovy fillets and sauté for 2 minutes. Add the pine nuts and sauté for 1 minute more. Remove from the heat and set aside.
   
4. Return the cauliflower cooking water to a boil and add the ziti. Boil for 7 to 9 minutes, or until tender but not mushy, and drain.
   
5. Transfer the ziti to the casserole dish. Add the cauliflower mixture and half the cheese. Sprinkle with the saffron water and mix gently. Top with the remaining cheese and the breadcrumbs. Drizzle with the remaining 1 tablespoon olive oil. Bake for 15 minutes, or until the breadcrumbs are golden and the casserole is bubbly, and serve hot.
   

Think of this casserole on a busy day; it is so easy to throw together. Add a green salad and garlic bread and you have a real kid-pleaser here.

•••••

¹
/
₂
pound spaghetti

1 pound ground beef

¹
/
₂
cup onion, chopped

¹
/
₄
cup chopped green bell pepper

1 recipe
Basic Mushroom Sauce
, or 1 can (10
³
/
₄
ounces) cream of mushroom soup

1 recipe
Savory Tomato Sauce
, or 1 can (10
³
/
₄
ounces) cream of tomato soup

¹
/
₂
cup shredded mozzarella cheese

2 or 3 cloves garlic, minced

•••••

1. Preheat the oven to 350°F. Coat a 9-by-13-inch casserole with cooking spray.
   
2. Cook the spaghetti according to package directions and drain, but do not rinse.
   
3. Meanwhile, in a large skillet, cook the beef, onion, and pepper over medium-high heat just until the beef is no longer pink. Add all the remaining ingredients, mix well, and transfer to the prepared casserole. Cut a sheet of foil and coat with cooking spray. Cover the casserole and bake for 30 to 35 minutes, until bubbly.
   

With the beans, corn, and whole-wheat pasta, you have a complete protein here. The dish is very low in fat and has an abundance of complex carbohydrates, making this a very healthy main dish.

•••••

1 tablespoon vegetable oil

1 medium onion, chopped

1 large clove garlic, chopped

1 jalapeño pepper, seeded and minced, or
¹
/
₄
teaspoon cayenne pepper

1 tablespoon chili powder

2 cans (14
¹
/
₂
ounces each) stewed tomatoes with their juice

1 teaspoon dried oregano

¹
/
₂
teaspoon ground cumin

1 cup whole-wheat elbow macaroni or another small pasta

1
¹
/
₂
cups fresh corn kernels, or frozen corn, thawed

1 can (12 ounces) pinto beans, rinsed and drained

¹
/
₃
cup sliced ripe olives

1 cup coarsely broken tortilla chips

1 cup shredded Jack cheese

•••••

1. Preheat the oven to 325°F.
   
2. In a heavy medium saucepan, heat the oil over medium-high heat and sauté the onion, garlic, and jalapeño pepper, if using, for 3 minutes to soften. Add the cayenne (if not using the jalapeño) and the chili powder, stir, and cook for about 1 minute. Add the tomatoes with their juice, oregano, and cumin and bring to a boil. Add the pasta and corn and simmer, uncovered, for 15 minutes, until the pasta is just tender. Stir in the pinto beans and olives. Transfer to a shallow 2-quart casserole and top with the broken tortilla chips and cheese. (The dish can be assembled up to 1 day in advance, covered, and refrigerated. Increase the baking time by 10 or 15 minutes, or until heated through.)
   
3. Bake the casserole for 10 minutes to melt the cheese.
   

Gemelli is the Italian word for “twins.” In the culinary sense, it refers to short, 1
¹
/
₂
-inch twists that resemble two strands of spaghetti twisted together.

•••••

1 package (1 pound) gemelli pasta

1 recipe
Savory Tomato Sauce

1 recipe
Alfredo Sauce

Grated Parmesan cheese for serving.

•••••

1. Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish.
   
2. Cook the pasta according to package directions until al dente, or firm to the bite. Don’t rinse. Transfer the pasta to the baking dish.
   
3. Prepare the tomato sauce and Alfredo sauce. Stir the tomato sauce into the pasta and top with the Alfredo sauce.
   
4. Bake, uncovered, until bubbly. Remove from the oven and let sit for about 5 minutes before serving. Sprinkle with Parmesan cheese.
   

Macaroni and cheese was a popular dish in the early 1900s, and it remains so today. Here Parmesan cheese replaces the traditional Cheddar for a fresh twist.

•••••

7 tablespoons butter, plus extra for the dish

³
/
₄
pound elbow macaroni (about 3 cups)

2 tablespoons all-purpose flour

3 cups milk, heated

1 cup grated Parmesan cheese

1 cup
fresh breadcrumbs

2 tablespoons melted butter

•••••

1. Preheat the oven to 400°F. Butter a 3-quart casserole.
   
2. In a large pot, cook the macaroni in boiling salted water according to package directions until just tender. Drain, but don’t rinse.
   
3. In a large saucepan, melt 4 tablespoons of the butter over medium heat and stir in the flour. Cook, stirring, until the flour is golden. Gradually stir in the milk, whisking to keep the sauce smooth. Simmer, stirring occasionally, for about 10 minutes, until thickened, and stir in
   ¹
   /
   ₃
   cup of the cheese. Add the drained macaroni, the remaining 3 tablespoons butter, and the remaining
   ²
   /
   ₃
   cup cheese. Mix well and transfer to the casserole dish.
   
4. Mix the breadcrumbs and melted butter and sprinkle over the casserole. Bake for 20 minutes, or until lightly browned.
   

•••••

NOTE:
To make fresh breadcrumbs, tear 1 or 2 slices of fresh bread into pieces and put in a food processor with the steel blade in place. Process with on/off pulses until the bread is broken down into crumbs.

The strong, bitter flavor of stout mixed with extra-sharp Cheddar transforms this mac and cheese into an adult dish. I used Irish blarney cheese and a vintage Irish Cheddar when I made it, but a sharp Vermont or English Cheddar would be good, too. Panko is a crispy Japanese breadcrumb, which makes a crunchy topping here.

•••••

3 teaspoons butter (1 tablespoon, cut into thirds), plus extra for the dish

¹
/
₂
pound pasta, gemellini, cavatelli, penne, or another small pasta