The Best Casserole Cookbook Ever (42 page)

1 small red onion, minced

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cup stout or very dark beer

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cup heavy cream

1 can (12 ounces) undiluted evaporated milk

1
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cups extra-sharp shredded Cheddar cheese

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cup grated Parmesan cheese

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cup seasoned panko or fine dry breadcrumbs

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1. Preheat the oven to 350°F. Butter a shallow 2-quart casserole.
   
2. Cook the pasta in 2 quarts of boiling salted water according to package directions until al dente, or firm to the bite, and drain.
   
3. Meanwhile, melt 1 teaspoon of the butter in a large skillet and add the onion; cook over medium heat for 2 to 3 minutes, until the onion is soft. Add the stout, heat to boiling, and continue boiling for 5 minutes. Add the cream and evaporated milk and boil for another 5 minutes, or until reduced by half.
   
4. Mix the cooked pasta with the stout and cream sauce and add the Cheddar and Parmesan cheeses. Turn the mixture into the buttered casserole.
   
5. Melt the remaining 2 teaspoons butter in a small saucepan and mix in the breadcrumbs. Sprinkle over the top of the casserole. Bake for about 25 minutes, or until the breadcrumbs are lightly browned and the casserole is bubbly.
   

•••••

NOTE:
Panko are Japanese breadcrumbs. They are coarser than regular breadcrumbs and create a crunchier crust. Panko can be purchased in Asian markets, or in the Asian sections of large supermarkets.

It takes just 5 minutes to put this casserole together, but you need to bake it for almost an hour, so assemble it ahead and refrigerate it overnight if you wish.

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2 cups prepared spaghetti sauce

1 can (14
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ounces) diced tomatoes with herbs, with their juice

1
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cups beef broth,
homemade
or prepared

3 tablespoons olive oil

1 tablespoon balsamic vinegar

2 packages (9 ounces each) cheese-filled ravioli

1 tablespoon prepared pesto

1 cup shredded mozzarella cheese

•••••

1. Preheat the oven to 375°F.
   
2. Combine the spaghetti sauce, tomatoes with their juice, beef broth, olive oil, and balsamic vinegar together in a medium bowl.
   
3. Spread half of the sauce in a 9-by-13-inch baking dish. Top with the ravioli and spread with the remaining sauce.
   
4. Coat a sheet of aluminum foil with cooking spray. Cover the baking dish and bake for 45 to 50 minutes, until the ravioli are tender and the sauce is bubbly.
   
5. Stir in the pesto and top with the mozzarella cheese. Let stand for 5 minutes, or until the cheese melts.
   

Fresh ravioli take the place of lasagna noodles in this popular, easily prepared casserole. You’ll find frozen ravioli in the freezer case of your local supermarket. Layer the ravioli with beef, mozzarella, and your favorite spaghetti sauce, flavored with herbs or other seasonings.

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1 pound extra-lean ground beef

3
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cups prepared spaghetti sauce

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cup water

1 teaspoon dried oregano

1 teaspoon dried basil

40 frozen cheese raviolis, or a combination of cheese-, sausage-, and spinach-filled ravioli

2 cups shredded part-skim mozzarella cheese

•••••

1. Preheat the oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
   
2. In a skillet over medium-high heat, cook the beef until it is no longer pink.
   
3. Mix the spaghetti sauce with the water so you have a total of 4 cups sauce. Add the oregano and basil. Spread 1 cup of the sauce over the bottom of the baking dish.
   
4. Lay 20 frozen ravioli, puffy sides down, in the sauce. If you are using a combination of flavors, alternate the ravioli. Cover with half the cooked ground beef. Sprinkle 1 cup shredded mozzarella cheese over the beef. Cover with 1
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   cups sauce, the remaining ground beef, and then the remaining 20 ravioli. Top with the remaining 1
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   cups sauce, making sure it covers the ravioli.
   
5. Coat a sheet of aluminum foil with cooking spray. Cover tightly and bake for 35 minutes. Uncover and sprinkle with the remaining cup of mozzarella. Bake, uncovered, for 5 minutes longer.
   

You don’t need to precook the noodles when assembling this lasagna, which will save you about 20 minutes of time and make cleanup easier. The noodles cook between the layers of filling, expanding to fill the pan.

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1 pound extra-lean ground beef

4 cups prepared spaghetti sauce

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cup water

1 teaspoon salt

2 cups whole-milk or part-skim ricotta cheese or cottage cheese

1 large egg, lightly beaten

3 cups shredded mozzarella cheese, divided

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cup grated Parmesan cheese, divided

1 package (10 ounces) frozen chopped spinach, thawed and drained

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cup prepared basil pesto

1 tablespoon chopped fresh basil, or 1 teaspoon dried basil

12 lasagna noodles

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1. Preheat the oven to 350°F.
   
2. In a large skillet over medium-high heat, cook the beef until it is no longer pink. Add the spaghetti sauce, water, and salt.
   
3. In a medium bowl, mix the ricotta cheese, the egg, 1 cup of the mozzarella cheese, and
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   cup of the Parmesan cheese.
   
4. In a small bowl, mix the spinach, pesto, and basil.
   
5. Spread 1 cup of the meat sauce in the bottom of a 9-by-13-inch baking pan. Top with 4 of the uncooked lasagna noodles, then a third of the ricotta mixture, and half the spinach. Top with 4 more noodles, 1 cup of the sauce and another third of the ricotta mixture. Cover with the remaining spinach, and sprinkle with half the mozzarella. Top with the 4 remaining noodles and the remaining ricotta, sauce, and mozzarella.
   
6. Sprinkle with the remaining
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   cup Parmesan cheese.
   
7. Coat a sheet of aluminum foil with cooking spray, cover the lasagna, and bake for 50 minutes to 1 hour, until bubbly. Remove the foil during the last 15 minutes of baking.
   

Earthy and richly flavored, this is great as a side dish for grilled meat or salmon. If you like, add a few drops of truffle oil to enhance the mushroom flavor.

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2 tablespoons butter at room temperature

A few drops truffle oil (optional)

1
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cups finely diced onion

1 carrot, finely chopped

1 rib celery, thinly sliced

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pound assorted mushrooms, such as white button, shiitake, baby portobellos, and oyster, thinly sliced

1
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cups pearl barley

1
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teaspoons minced fresh thyme, or
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teaspoon dried

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teaspoon salt

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teaspoon pepper

4 cups boiling vegetable broth,
homemade
or prepared

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cup boiling water

•••••

1. Preheat the oven to 350°F. Brush a shallow 2
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   -quart casserole with 1 teaspoon of the butter.
   
2. Add the remaining butter and the truffle oil, if using, to a large nonstick skillet and place over medium-high heat. Add the onion, carrot, celery, mushrooms, barley, thyme, salt, and pepper to the pan and sauté, stirring, for 10 minutes, until the mixture is aromatic and the mushrooms are lightly browned.
   
3. Turn the mixture into the casserole dish. (You can assemble the casserole a day in advance to this point, cover, and refrigerate. Add 15 to 20 minutes to the baking time.)
   
4. Pour the boiling stock and water over the vegetables and barley evenly. Cover and bake for 1 hour to 1 hour and 15 minutes, or until all the liquid is absorbed.
   

Barley has a low glycemic index, which makes it valuable for those who are trying to lose weight. For the best flavor and texture, use regular whole barley rather than pearl barley, which has the bran removed. Avoid the quick-cooking 10-minute variety, which can have a sticky, starchy texture. The best source for whole barley is a food co-op or natural-foods store. Barley has another virtue—its pleasing taste. I love the flavor of barley!

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4 tablespoons butter

1 medium onion, chopped

1 cup whole barley

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cup pine nuts

1 cup chopped fresh parsley, divided

4 green onions, thinly sliced (white and green parts)

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cup thinly sliced sun-dried tomatoes

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teaspoon salt

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teaspoon pepper

3 cups
beef
or
vegetable
broth, homemade or prepared

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1. Preheat the oven to 350°F.
   
2. In a cast-iron Dutch oven, melt the butter over mediumheat and add the onion, barley, and pine nuts. Cook, stirring, until the onions are soft, about 10 minutes. Add
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   cup of the parsley, the green onions, sun-dried tomatoes, salt, and pepper. Pour in the broth and stir to blend.
   
3. Cover and bake for 1 hour and 15 minutes, or until the barley is tender and the broth is absorbed. Garnish with the remaining
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   cup chopped parsley.
   

Crunchy with almonds and pine nuts, this casserole is perfect served alongside baked ham or turkey.

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2 tablespoons butter, plus extra for the dish

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cup slivered almonds

2 tablespoons pine nuts

1 cup pearl barley

1 bunch green onions, sliced (white and green parts; about 1 cup)

4 cups chicken broth,
homemade
or prepared

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cup diced dried apricots

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cup golden raisins