Casseroles are cool again: Feed a crowd with these one-pot dishes for breakfast, dinner and dessert

Think of casseroles as the new sheet-bread dinner. From daytime television cooking shows to viral recipes (simple baked feta pasta has millions of views on TikTok), the oven-baked à la carte is back. Historically, the casserole (referring to both the prepared dish and the container in which it is cooked) was used during economic downturns to stretch the dollar while using modern convenience foods. And if I had a can and a planter, I probably would have had a casserole.

Lasagna, macaroni and cheese, tuna noodles, or simple asparagus (3 cans of asparagus, 2 cans of cream of celery soup, 1 container of French fried onions): The casserole is discarded, stirred, baked, served, and Made to be stored and reheated. It’s convenient for carrying comfort food to all kinds of events, such as potlucks, sheevas, church dinners, and more.

it is changing.These days, when making a casserole as a nutritious meal to feed your family, a well-balanced vegetable, carbohydrates When proteinIn other words, say goodbye to canned green beans and condensed mushroom soup and hit all the nostalgic high notes while saying hello to tastier new crops of casseroles. , there’s a jar of refried beans – and an inflation buster too. (Is there anything a casserole can’t do?)

Old-fashioned casseroles were secondary to the heart of the dish, but these are the main events, full of fresher ingredients and hearty flavors. From breakfast to dessert, once-frugal casseroles are ready for close-ups.

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steakhouse casserole

(for 4-6 people)

High-quality ground beef mixed with steak spices, mushroom Topped with caramelized onions, creamed spinach and a finishing crown of crunchy tater tots, this casserole is like a steakhouse experience with all the trimmings.

For beef:

• Sirloin surimi 1 pound
• 1 teaspoon steak spice
• 3 tsp Worcestershire
• ½ cup beef broth
• 1 teaspoon cornstarch mixed with 2 teaspoons cold water
• salty

For mushrooms and onions:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium-sweet white onion, chopped
• 454 g package of sliced ​​white or cremini mushrooms
• Season with sea salt and pepper
• 2 tablespoons cognac or brandy

For creamed spinach:

• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 2 cloves of minced garlic
• 1 teaspoon sea salt
• ½ tsp ground black pepper
• 1 tablespoon flour
• 1 cup milk
• ½ cup whipped cream
• ½ cup grated mozzarella cheese
• ¼ cup cream cheese
• 1/4 cup grated parmesan cheese
• ¼ teaspoon nutmeg
• 300 g package Frozen chopped spinach, thawed, squeezed dry
• Frozen tater tots (just enough to cover the top) (about half of an 800g bag), defrost
• Chives for garnish (optional)

Preheat oven to 425F.

In a large skillet, cook the ground beef over medium heat, breaking it up with a wooden spoon. Season with steak spices and Worcestershire sauce and cook until no longer pink, about 5-6 minutes. Drain fat, add broth and cornstarch slurry, and place in pan with drained beef. Cook over medium heat for an additional 1 to 2 minutes or until mixture is slightly saucy. Transfer to a bowl, set aside, and wipe skillet.

Return the frying pan to medium heat, add the olive oil and butter, and when the butter is bubbly, add the chopped onions. Sauté until tender and beginning to brown, about 5 minutes. Add the sliced ​​mushrooms and sauté, stirring occasionally, until the moisture evaporates, about 10 minutes. Season with salt and pepper and deglaze the pan with cognac or brandy. Taste and transfer seasonings to a bowl, set aside and wipe skillet.

Return skillet to medium-low heat, melt butter, and sauté onions and garlic for 6 to 8 minutes, or until onions are soft. Season with salt and pepper. Sprinkle the flour over the top and stir with a wooden spoon until the flour toasts, about 1 minute. Then add milk and cream, stirring constantly. Add mozzarella, cream cheese, Parmesan cheese, and nutmeg and stir until thickened, about 5 minutes. Then add the squeezed dried spinach and stir.

It’s time to make a casserole. Add the ground beef mixture in an even layer to the bottom of a greased his 8-by-8-inch baking dish. Add the mushroom mixture to the beef in an even layer, then spoon a layer of the creamed spinach over the mushrooms and smooth to form an even layer. Artfully top with thawed tater tots, place casserole on center rack of oven, remove cover, and bake for 25-30 minutes or until tater tots are browned and casserole is hot. Top with chopped chives and serve immediately.

Tip: Substituting the sirloin for regular ground beef, which is more affordable, is fine.

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Chilaquiles casserole

(for 4-6 people)

Can’t you go to Mexico this winter? Make your vacation breakfast. Start with corn tortilla chips dusted with green salsa.refried beans Fried eggs provide protein, avocado, queso and coriander bring beauty and elegance. Here you can choose to make your own verde he sauce or use a supermarket jar. So you can have breakfast super fast, or just fast.

• 1 350 g bag of firm corn tortilla chips (such as que pasa, or purchased from a local tortilla or Latin food shop, or homemade)
• 1 455 mL jar green Mexican sauce (or homemade verde sauce, recipe follows)
• 1 454 g can of black refried beans
• 2 tsp vegetable oil
• 6 large eggs
• salt and pepper to taste
• 2 sliced ​​avocados
• ¼ cup coriander leaves
• 1 large jalapeno, thinly sliced
• 1/4 cup minced sweet onion
• 3 ounces crushed queso or feta cheese
• 1 lime wedge for garnish
• crema or sour cream for serving (optional)

Preheat oven to 400 degrees Fahrenheit.

Place a bag of tortilla chips in a 9×13 baking dish and gently stir in the sauce to evenly coat the chips.

Remove the refried beans from the can, put them in a bowl and microwave for about 1 minute. Place the bean clumps around the casserole and toss gently. While the eggs are frying, bake in the preheated oven for 8 to 10 minutes or until just warm.

To fry the eggs, add vegetable oil to a large nonstick skillet over medium heat. Crack 3 eggs into a frying pan and heat for about 2 minutes until the desired doneness is achieved, then season with salt and pepper. Repeat with remaining 3 eggs. Place an egg on top of toasted tortilla chips, artfully garnish with avocado, coriander, onion, queso and lime wedges, and serve with crema or sour cream on the side. serve at once.

Verde Sauce: Blend 1 28-ounce can of tomatillos, 1/2 cup chopped white onion, 1/2 cup cilantro, lime juice, chopped jalapeno peppers, and salt in a blender. Blitz until smooth and use the entire batch in the chilaquiles recipe above.

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Ottolenghi style casserole

(for 6 people)

Chef and cookbook author Yotam Ottolenghi gave us a new and unexpected way to look at vegetables. This casserole is an ode to him. It can be enjoyed lukewarm or at room temperature and is a great way to brighten up a gray winter day. And it happens to be vegan.

• 2 pounds butternut squashpeeled, deseeded, and chopped into 1/2-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• salt and pepper to taste
• 1 cup tricolor quinoa, rinsed
• 540 mL can of chickpeas 1 can

For pomegranate dressing:

• 2 tablespoons pomegranate molasses
• 1 lemon, juice
• 1 tablespoon honey (or agave)
• 3 tbsp olive oil
• salt and pepper to taste

For tahini sauce:

• 2 tablespoons tahini
• ½ lemon, juice
• 1 tablespoon lukewarm water
• ½ cup chopped parsley
• 1/2 cup coarsely chopped shelled pistachios
• 1 pomegranate, seed removed and set aside
• 1/2 cup crispy shallots

Preheat oven to 400 degrees Fahrenheit.

To make butternut squash, place squash cubes in a well-oiled 9×13 casserole dish and add olive oil, salt, pepper, and cumin seeds. Roast for 30-35 minutes, stirring several times, until pumpkin is tender and browned. set aside.

While the pumpkin is roasting, place 2 cups of water in a medium saucepan over medium-high heat, Quinoa Boil. Cover, reduce heat, and simmer 15 to 20 minutes, or until quinoa is tender. Remove the lid and break the quinoa with a fork into a casserole dish. Add chickpeas and mix.

In a small bowl, combine pomegranate molasses, lemon juice, honey, olive oil, salt and pepper and mix well. Drizzle over the quinoa mixture and toss to coat with the dressing.

Stir tahini, lemon juice, and water in a small bowl. Stir until smooth, then drizzle over the quinoa casserole mixture.

Now comes the fun part. Parsley, chopped pistachios, pomegranate seeds and crisp shallots artfully top the casserole. Gift to oohs and ahhs and toss gently before serving.

Tip: You can buy pomegranate molasses at health food and Middle Eastern stores, gourmet shops, or online.

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banana split casserole

6 servings

Let’s call this a dessert casserole.simple banana Split flavored bread pudding is topped with fresh banana splits so you get all the temperatures and textures in one bite. With its retro appeal, you can go basic with canned whipped cream and neon maraschino cherries, or get fancy with Amarena cherries and fresh whipped cream. Or split the difference.

• 1 loaf (5-7 oz) stale baguette, chopped or torn into 5-6 cups
• 2 cups milk
• 1 cup sugar
• ¼ cup melted unsalted butter
• 2 eggs
• 2 teaspoons pure vanilla essence
• ½ cup milk chocolate chips
• 1/2 cup chopped pecans, toasted (a handful for garnish)
• 1/4 cup chopped maraschino cherries (1 whole for garnish)
• 2 large bananas, 1 thinly sliced ​​and 1 vertically sliced ​​(for garnish)
• Scoops of vanilla ice cream or your favorite flavor
• whipped cream for garnish (freshly whipped or 1/4 cup from a can)
• Milk chocolate sauce (recipe here)

Butter an 8×8 baking pan.

In a large bowl, combine the bread, milk, sugar, butter, eggs, vanilla, chocolate chips, pecans, cherries, and thinly sliced ​​bananas. The mixture should be almost like batter or oatmeal.

Pour the mixture into a greased baking pan and place in the oven. He sets the oven temperature to 350F and bakes until the surface is brown and smells like heaven, about 45 minutes to 1 hour.

Let cool for 20 minutes or so, then top with sliced ​​bananas and scoops of ice cream, chocolate sauce, whipped cream, pecans, and cherries on top for banana splits. Add ice cream and toppings. read the crowd.

milk chocolate sauce

(for 1 cup)

Heat 1/2 cup whipping cream (35%) to just before boiling, remove from heat and stir in 6 oz of finely crushed high quality milk chocolate. Stir until smooth and allow to cool before serving. (Note: The sauce can be refrigerated for up to 1 week. It will solidify in the refrigerator, so it will become runny again, then stir in the microwave for 10 seconds or gently reheat on the stovetop.)

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