The Best Casserole Cookbook Ever (77 page)
Read The Best Casserole Cookbook Ever Online
Authors: Susie Cushner
•••••
2 cups diced fresh rhubarb
2
/
3
to 1 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1
/
8
teaspoon salt
1 teaspoon grated orange zest
FOR THE TOPPING:
1 cup all-purpose flour
2 tablespoons sugar
1
/
4
teaspoon salt
2 teaspoons baking powder
1
/
4
cup shortening
1 large egg, beaten
3 tablespoons milk
•••••
- Preheat the oven to 350°F.
- Arrange the rhubarb in the bottom of a 9-inch pie pan. Mix the sugar, flour, cinnamon, salt, and orange zest in a small bowl and sprinkle over the rhubarb.
- To make the topping:
Mix the flour, sugar, salt, and baking powder together in a medium bowl. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Mix the egg and milk together, stir into the flour mixture, and continue stirring just until the dry ingredients are moistened. - With a tablespoon, drop the dough over the rhubarb mixture, and spread the mounds together with a spatula. Bake for 35 minutes, or until the topping is lightly browned and the filling is bubbly.
Rhubarb and strawberries are a natural combination because they are both in season at the same time. Rhubarb is actually a vegetable. It is often planted as a green “filler” around buildings in cool climates. The stalk is the only edible part of the plant. The giant, heart-shaped, wideveined leaves contain oxalic acid, which is toxic—so don’t eat them!
•••••
FOR THE TOPPING:
1
/
2
cup all-purpose flour
1
/
3
cup old-fashioned rolled oats
1
/
2
cup light or dark brown sugar
1
/
2
cup chopped walnuts
1
/
2
teaspoon ground cinnamon
4 tablespoons butter, melted, plus extra for the dish
FOR THE FILLING:
3 cups diced or sliced rhubarb
1 pint fresh strawberries, hulled and sliced
1
/
2
cup granulated sugar
1 tablespoon cornstarch
1 tablespoon cold butter, cut into small pieces
Vanilla ice cream or whipped cream for serving
•••••
- Preheat the oven to 350°F. Butter an 8-inch glass pie dish.
- To make the topping: Mix the flour, rolled oats, brown sugar, walnuts, and cinnamon in a medium bowl. Stir in the 4 tablespoons melted butter to make a crumbly mixture. Spread half the topping in the prepared pie dish.
- To make the filling: Gently mix the rhubarb and strawberries together and spread out in the dish.
- In a small bowl, mix the granulated sugar and cornstarch. Sprinkle over the rhubarb and strawberries evenly. Cover with the remaining topping. Sprinkle the 1 tablespoon cold butter onto the topping.
- Bake for 45 minutes to 1 hour, or until bubbly and the top is crisp. Serve warm with vanilla ice cream or whipped cream.
These are so good and yet so simple! If you find Georgia peaches, grab them!
•••••
4 peaches
1
/
2
cup sugar
Heavy cream for serving
•••••
- Preheat the oven to 300°F. Coat a casserole dish just large enough to accommodate the peaches with cooking spray.
- Rinse the peaches and pat dry. Place (with skins on and pits intact) in the casserole in a single layer. Sprinkle the sugar over the peaches. Cover tightly and bake for 1
1
/
2
hours, or until the peaches are soft and wrinkled. - Cool the peaches completely and refrigerate until cold. Serve with cream in a pitcher for people to pour over their serving.
A
Almonds
Almond, Carrot, and Cauliflower Casserole
Almond Chicken with Broccoli and Cream Sauce
Barley with Nuts and Dried Fruit
Bulgur Baked with Raisins and Cranberries
Creamy Crab Spread with Almonds
Greek Spinach and Feta Casserole
Anaheim chiles
Ancho chiles
Ancho Chicken Breasts with Corn
Beef and Ancho Chile Cheese Dip
Anchovies
Baked Pasta Puttanesca for Two
Jansson’s Temptation (Creamy Potato and Anchovy Casserole)
Apples
Apple, Yam, and Pecan Casserole
Baked Beans with Apples and Onions
Cinnamon and Apple–Stuffed French Toast Casserole
Pineapple Rum–Baked Stuffed Apples
Pork Chop and Apple Bake with Caraway Noodles
Pork Chop, Apple, and Ginger Casserole
Apricots
Barley with Nuts and Dried Fruit
Fruited Ginger Chicken on Couscous
Pork Chop and Apricot Casserole
Artichokes
Artichoke and Salsa Breakfast Casserole
Artichoke and Tomato Casserole
Baked Eggs with Artichokes and Parmesan
Chicken, Artichoke, and Mushroom Casserole on Polenta
Chicken with Mushrooms and Artichokes
Moussaka with Lots of Vegetables
Potato, Mushroom, and Artichoke Casserole
Spinach and Artichoke Casserole
Sun-Dried Tomato and Artichoke Slather
Asiago cheese
Chicken, Polenta, and Morel Casserole
Ham and Cheese–Stuffed French Toast
Herbed Orecchiette with Sorrel and Asiago
Italian Stuffed Peppers with Mushrooms and Ricotta
Asian Oven-Lacquered Boneless Pork Ribs
Asparagus
Asparagus and Wild Rice Casserole
Chicken and Asparagus Breakfast Pie
Chicken, Polenta, and Morel Casserole
Autumn Vegetable Casserole Stew
Avocados, Chicken Thighs with Spinach Noodles and
Bacon
Asparagus and Wild Rice Casserole
Beef, Bean, and Bacon Casserole
Cassoulet with Chicken and Sausage
Chicken and Asparagus Breakfast Pie
Corn, Bacon, and Cheddar Soufflé
Egg, Bacon, Mushroom, and Cheese Casserole
Hash Brown Breakfast Casserole
Herbed Chicken Terrine with Exotic Fruit Salsa
Lamb Stew with Potatoes and Thyme
Mushroom and Potato Breakfast Casserole
No-Egg Breakfast Potato Hot Dish
Oven-Simmered Chicken Thighs with Wine, Mushrooms, and Herbs
Roasted Bacon and Potato Casserole
Sage, Potato, Bacon, and Cheese Casserole
Turkey-Noodle Casserole for a Crowd
Baked Beans with Apples and Onions
Baked Cinnamon-Maple French Toast
Baked Coconut French Toast with Tropical Fruit Compote
Baked Eggs with Artichokes and Parmesan
Baked French Toast with Praline and Maple Syrup
Baked Fruit Compote with Star Anise
Baked Mushrooms with Garlic and Cheese
Baked Pasta Puttanesca for Two
Baked Pecan-Stuffed French Toast
Baked Polenta with Cheese and Swiss Chard
Baked Quinoa Casserole with Baby Potatoes and Cheese
Baked Ricotta with Garlic and Herbs
Baked Vegetable Stew with Cumin and Ginger
Baked Wild Rice with Mushrooms
Barley
Barley Baked with Pine Nuts and Sun-Dried Tomatoes
Barley with Nuts and Dried Fruit
Finnish Cabbage Rolls (Kaalikääryleet)
Herbed Barley and Mushroom Casserole
Spiced Hazelnut Barley Casserole
Toasted Four-Grain and Wild Mushroom Casserole
Basic Mix ‘n’ Match Meal-in-One-Casserole Recipe
Basmati Pilaf with Spices, Raisins, and Pistachios
Beans
Autumn Vegetable Casserole Stew
Baked Beans with Apples and Onions
Baked Vegetable Stew with Cumin and Ginger
Beef and Ancho Chile Cheese Dip
Beef, Bean, and Bacon Casserole
Beef Chuck with Vegetables and Herbs
Black Bean and Red Pepper Casserole
Cassoulet of Duck with Great Northern Beans and Ham Hocks
Cassoulet with Chicken and Sausage
Cornbread-Topped Black Bean Casserole
Garlicky Bulgur, Green Lentil, and Chickpea Casserole
Green Bean, Mushroom, and Onion Casserole
Hot Dog and Bean Casserole with Brown Rice
Mushroom and Green Bean Casserole
Pork Ribs, Rice, and Chickpea Casserole
Roasted Garlic and Onion Bean Spread
Southwestern Bean Casserole with Double-Corn Topping
Beef
Beef and Ancho Chile Cheese Dip
Beef and Mostaccioli Casserole
Beef, Bean, and Bacon Casserole
Beef Chuck with Vegetables and Herbs
Caraway Beef and Mushroom Bake
Corned Beef and Cabbage Casserole
