The Best Casserole Cookbook Ever (6 page)

1 pound lean ground beef

1 tablespoon ancho chile powder

Salt

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teaspoon dried marjoram

1 can (15
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ounces) seasoned chili beans

1 can (10 ounces) diced tomatoes and green chiles with their juice

2 cups crumbled queso fresco (Mexican farmers’ cheese) or feta cheese, divided

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1. Preheat the oven to 350°F. Coat a 1
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   -quart shallow casserole with cooking spray.
   
2. In a large nonstick skillet, cook the beef over medium heat, stirring to separate the clumps of meat, until no pink remains, about 10 minutes.
   
3. In a large bowl, combine the cooked beef with the chile powder, salt to taste, the marjoram, chili beans, tomatoes and chiles with their juice, and 1 cup of the cheese. Spread out in the prepared casserole and sprinkle the remaining cup of cheese evenly over the top. (At this point you can cover and refrigerate the dip for up to 1 day. Add an extra 5 minutes to the baking time.)
   
4. Before serving, bake, uncovered, until the cheese is melted, 20 to 25 minutes. Serve hot with tortilla chips, crackers, bread, or freshly cut vegetables.
   

A slather is something you spread generously on crisp croutons or toasted slices of French bread. Try this as a sauce for pasta, as well. To allow the flavors to develop, make this slather ahead and refrigerate for an hour or two, or even a day in advance.

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1 large eggplant, or 5 to 7 small Japanese eggplants (1
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pounds total)

2 teaspoons olive oil, divided

2 whole heads garlic

2 tablespoons balsamic vinegar

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cup chopped fresh basil

2 to 3 tablespoons nonfat plain yogurt

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teaspoon salt

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teaspoon pepper

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cup grated Parmesan cheese, divided

French bread slices, toasted, for serving

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1. Preheat the oven to 350°F. Coat a shallow 4-cup casserole with cooking spray.
   
2. Cut a few slits in the eggplant( s). Rub all over with 1 teaspoon olive oil and place in a shallow roasting pan or on a rimmed baking sheet. Drizzle the garlic heads with the remaining 1 teaspoon olive oil. Wrap them in foil and place on the same tray as the eggplants.
   
3. Bake the garlic and eggplant until the eggplant wrinkles and starts to collapse, about 1 hour. Remove from the oven. Cool enough to be able to handle.
   
4. Cut the eggplant in half and scrape the pulp into the bowl of a food processor. Squeeze the garlic cloves out of their skins and into the food processor. Add the vinegar, basil, yogurt, salt, and pepper. Process until almost smooth.
   
5. Spread half the puree in the casserole dish. Top with half the Parmesan cheese, and spread the remaining puree over the cheese. Sprinkle with the remaining Parmesan cheese. (The slather can be made up to this point 12 hours in advance. Cover and refrigerate until ready to bake.)
   
6. Before serving, preheat the oven to 400°F. Bake the slather, uncovered, for 10 to 15 minutes, until bubbly. Serve hot with slices of French bread.
   

The length of this recipe makes it look difficult. It is actually simple, especially if you roast the garlic and onion the day before you make the dip. They infuse this delicious hot dip with subtle flavors.

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2 cans (16 ounces each) pinto beans, rinsed and drained

3 tablespoons olive oil

4 teaspoons chili powder

1 teaspoon ground cumin

1 large roasted yellow onion, chopped (see
To Roast The Onion
)

4 large cloves roasted garlic, chopped (see
To Roast The Garlic
)

1 teaspoon Tabasco sauce

2 cups shredded Monterey Jack cheese, divided

Salt

Chopped fresh cilantro for garnish

Tortilla chips for serving

•••••

1. Preheat the oven to 400°F.
   
2. Puree the beans in a food processor.
   
3. Heat the olive oil in a heavy saucepan. Add the chili powder and cumin and stir over medium heat until aromatic. Add the pureed beans to the saucepan. Stir in the chopped roasted onion and garlic and cook, stirring, for 5 minutes.
   
4. Stir in the Tabasco and 1 cup of the cheese and season with salt to taste. Pour into a shallow 1
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   -quart casserole and sprinkle the remaining cup of cheese over the top. (The spread can be covered and refrigerated at this point for up to 6 to 8 hours.)
   
5. Before serving, place the casserole in the oven until heated through and the cheese
   is melted. Sprinkle with chopped cilantro and serve with tortilla chips.
   

•••••

NOTES:
To roast the onion, rub a large yellow-skinned onion with oil (do not peel the onion). Wrap in heavy-duty aluminum foil, crimping it at the top to close tightly. Place in a preheated 400°F oven for 1 to 1
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hours, or until the onion is soft. Allow to cool in the foil before peeling and chopping.

To roast the garlic, cut the top off of a large, firm head of garlic, exposing the tips of the garlic cloves. Place on a square of heavy-duty aluminum foil. Drizzle with some olive oil and sprinkle with a little salt. Wrap the garlic in the foil, and tightly crimp the top to close. Place in a preheated 400°F oven for 30 to 40 minutes, or until soft. Cool, then press gently on the bottom to push the soft roasted cloves from their skins.

Chipped beef, the wafer-thin slices of salted and smoked dried beef, is also referred to as “dried beef,” and usually comes packed in small jars. Here, rather than mixing it with the usual cream sauce, we’ve made it into an appetizer, which is tasty on crackers or lavash.

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2 tablespoons butter

1 small onion, chopped

1 tablespoon fresh lemon juice

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cup sour cream

1 package (8 ounces) cream cheese,
softened

1 teaspoon dried dill weed

1 jar (3 ounces) dried beef, chopped

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cup chopped pecans

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1. Preheat the oven to 350°F.
   
2. In a large skillet, melt the butter and sauté the onion over medium-low heat until tender, about 5 minutes. Add the lemon juice and cook for 2 minutes.
   
3. Add the sour cream, cream cheese, dill weed, and dried beef to the skillet and stir until all of the ingredients are well combined. Pour the mixture into an 8-inch square baking dish and top with the pecans.
   
4. Bake, uncovered, for 15 to 20 minutes until bubbly.
   

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NOTE:
To soften cream cheese, remove from the foil wrapper and place on a microwave-safe dish. Microwave for 10 seconds at high power.

You can assemble the ingredients for this party dip, cover it, and refrigerate until an hour or so before your party. Slip it into the oven, and it will be ready when your first guests arrive.

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2 cups shredded Monterey Jack cheese

1 package (8 ounces) cream cheese,
softened

1 can (10 ounces) diced tomatoes and green chiles

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cup picante sauce or salsa (mild, medium, or hot)

Tortilla chips for serving

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1. Preheat the oven to 350°F.
   
2. Combine all of the ingredients except the tortilla chips in a 1-quart casserole. Cover and bake for 20 to 25 minutes, until the cheese is melted and the dip is bubbly.
   
3. Serve with crisp tortilla chips.
   

Jalapeño pepper can make this version of chile con queso spicy hot. Remember, though, when handling hot peppers, to wear rubber gloves and keep your hands away from your face, especially your eyes!

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2 tablespoons butter

2 green onions, minced (white and green parts)

1 poblano pepper, seeded and diced

1 teaspoon ground cumin

1 large tomato, diced

1 can (4 ounces) diced green chiles

1 jalapeño pepper, seeded and diced (optional)

1 package (8 ounces) cream cheese, cubed

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cup heavy cream or sour cream

1 cup shredded Monterey Jack cheese

Chopped fresh cilantro for garnish

Tortilla chips or raw vegetables for serving

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1. Preheat the oven to 350°F.
   
2. Melt the butter in a small skillet and add the green onions and poblano pepper. Sauté for about 5 minutes, until tender.
   
3. In a 1-quart casserole, combine the green onion mixture, cumin, tomato, diced chiles, jalapeño pepper (if using), cream cheese, and heavy or sour cream. (At this point the casserole can be covered and refrigerated for up to 1 day. Add 5 minutes to the baking time.)
   
4. Bake, uncovered, for 30 minutes, or until bubbly. Sprinkle with the Monterey Jack cheese and cilantro. Serve hot with tortilla chips or raw vegetables for dipping.
   

Think of this spread when you are planning a large party or picnic, or if you need to bring something to a potluck affair. This is an appetizer that appeals to meat-loving teens. To reduce the saltiness, substitute low-sodium cheese for the Cheddar and diced canned tomatoes for the taco sauce.

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1 can (16 ounces) refried beans

1 pound lean ground beef

1 medium sweet onion, diced, divided

1 can (4 ounces) diced green chiles

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cup sliced black olives, plus more for garnish

2
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cups shredded Cheddar or Jack cheese

1 cup taco or chile sauce (mild, medium, or hot)

Tortilla chips for serving

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1. Preheat the oven to 350°F.
   
2. Spread the bottom of a 9-by-13-inch baking dish with the refried beans.
   
3. In a large nonstick skillet, brown the beef and half of the onion over medium-high heat.
   
4. Spread the beef and onion mixture over the refried beans. Sprinkle with the green chiles,
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   cup olives, the cheese, and the remaining half of the onion. Drizzle with taco sauce. (The casserole can be covered and refrigerated at this point for up to 12 hours. Add 5 to 10 minutes to the baking time.)
   
5. Bake, uncovered, for 20 to 30 minutes, until bubbly. Garnish with more black olives and serve with tortilla chips.
   

This hot, savory spread is perfect to serve buffet-style with rounds of toast, crackers, or raw vegetables.

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1 package (10 ounces) frozen chopped broccoli, or 1 medium head fresh broccoli

1 cup light or regular mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon dried basil leaves

1 teaspoon chili powder

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cup chopped fresh chives

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cup chopped fresh parsley

1 cup grated Parmesan cheese

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1. Preheat the oven to 350°F.
   
2. If using frozen broccoli, cook according to package directions and drain. If using fresh broccoli, cut off and discard tough ends from stalks. Peel the remaining stems if the skin is tough. Cook in boiling water for 10 minutes, or until tender; drain and chop.
   
3. In a food processor with the steel blade in place, combine the broccoli, mayonnaise, lemon juice, basil, chili powder, chives, parsley, and Parmesan cheese. Transfer to a shallow 1-quart casserole.
   
4. Bake, uncovered, for 20 minutes, or until heated through and browned on top. Serve hot.