January 5, 2009

 

Create a Gluten-Free Casserole

The winter is a great time for making casseroles. It’s cold enough that you don’t mind heating up the oven, and the food is tasty and comforting. I don’t understand why some people loathe casseroles. Maybe they have only tried ones that aren’t very good. If you are a casserole hater, I’d honestly like to hear from you. What is it you dislike?

Casseroles have several benefits. Besides being good food as I mentioned above, casseroles are very economical. Inexpensive ingredients can be used as well as leftovers. Casseroles are also an easy way to feed a group of people. One casserole that does not have a bad reputation is lasagna. It feeds a lot of people, they love it, and you can prepare it ahead of time. Casseroles are flexible. That’s the focus of this post. You can almost always put together a casserole with food you have on hand, even when you think you absolutely have nothing to eat.


There are six possible parts to a casserole. That seems like a lot, but remember I said possible. Only three parts are necessary. You need a sauce, and you need at least two of these three categories: protein, starch, vegetables. Unless I’m eating something like beef stew or a soup, I don’t like all three in one casserole. The exception would be using vegetables such as onions or peppers as flavoring. In that case they are counted as seasoning/flavoring and not vegetables. I like starch and vegetable casseroles (like rice and broccoli), starch and meat casseroles (such as a sausage noodle casserole), and meat and vegetable casseroles (like chicken and broccoli). I just don’t like all three together. You might be different, however, which is why you should create YOUR OWN casseroles!

Here are the six categories and some ideas to get you started. I will use amounts just to give you an idea of how much, but the amount can be varied according to taste and what you have on hand. These amounts would be used to make a casserole that fills a 2 or 2 1/2 quart baking dish. If using a protein, starch, and vegetable, cut amounts to about 1 1/2 c. each. These ingredients should all be cooked before going into the casserole.

Protein

Starch

Vegetables

Sauce – While cream soup (cream of chicken soup) is the most commonly used sauce in casseroles, there are many other options. Some of these do not sound appetizing by themselves, but think combinations. Total volume should be about 2 cups, but can be much less if using something like salad dressing.


Seasoning/Flavoring

Topping – Use enough to cover the top of the casserole. Should be added during the last 10 minutes of baking
Ingredients can be layered or mixed together (except the topping) and put into a greased casserole dish. If layering, put the sauce on top of any protein, starch or vegetables. Bake at 350 degrees for 30 minutes or until hot and bubbly.

Now get creative and have some fun, and let me know how it goes. You might not be thrilled about everything you try, but you also might come up with a family favorite. If you’re using ingredients you like, it will be hard to go wrong. It might be fun to pick one night a week when you will try putting together a new casserole. I might try that myself!

For more ideas see Kitchen Tip Tuesdays at Tammy's Recipes and Tempt My Tummy Tuesdays at Blessed with Grace.

Labels:


Comments:
My 7 year old is the master of creating casseroles. I should just put out a bunch of these ingredients and see what he creates!
 
I don't think I have ever created my own casserole, but I don't know why. Sounds easy enough and my son seems to love casseroles so far.
 
Wow, what a great post, with so many helpful ideas. Thanks!
 
I love this! My husband will say, what are we having and I say, "Mommy casserole" which means I just made it up. :-)
I never actually thought of it in terms of your easy equation.
 
We eat a lot of casseroles around our house. Great post!
 
That is an idea I needed a loooong time ago. Thanks for sharing!
 
Thanks for the ideas.
 
I find that I really like learning things from a "classical" perspective, and I think that you have presented the art of Casserole(ing) in such a way.
Thanks. This is very helpful.
 
I need to casserole more. I got away from it when I went gluten free but honestly there's no reason not too. they are yummy, usually can be made ahead of time, and make good leftovers.
 
I need to make more casseroles too. I like them when they're good - but my husband is kind of casserole-averse. The only one he really enjoys is the broccoli cheese rice casserole, and I only make that during the holidays. I'll have to put my thinking cap on and see what I can come up with!
 
thanks for posting all the 'options' -- does the meat (turkey) have to be browned first, or will it cook in the casserole?
 
c.jean ~ Any meat you use should be cooked first.
 

Post a Comment

Subscribe to Post Comments [Atom]



Links to this post:

Create a Link



<< Home

This page is powered by Blogger. Isn't yours?

Subscribe to Posts [Atom]