Whether hosting or attending, the casserole is a holiday mainstay.
Turn the traditional up a notch with these innovative ideas.
by Lindsey Romain
“Stuffing can also be baked into a casserole,” she says, noting it’s safer to prepare stuffing outside of the bird to prevent contamination.
Casseroles are an omnipresent holiday staple, be it grandma’s chicken-stuffed cheese concoction or a fried-onion encrusted green bean favorite. But getting comfortable with a casserole recipe can make it a forgettable presence on a holiday dinner table.
“The best thing about casseroles is that you can be really creative,” says Stephanie Ashcraft, co-author of 200 Casseroles (Gibbs Smith, 2011).
Here are some ways to concoct an attention-grabbing piece that guests can really sink their teeth into.
Breakfast with a twist Savory breakfast casseroles, called stratas, usually contain bread, eggs, cheese and often breakfast meats such as ham, bacon or sausage and vegetables such as spinach and mushrooms.
“I love starting the day with a blueberry French toast casserole and a sausage-hash brown breakfast bake,” Ashcraft says.
Including spices like cinnamon, nutmeg and allspice is a way to sweeten up a breakfast casserole, according to Jennifer Bardell, who runs the cooking blog “The Misadventures of Mrs. B.”
A seasonal punch Adding bursts of fresh seasonal ingredients are a sure way to give any casserole a flavor and texture boost.
“Try dried cranberries, pumpkin, sweet potatoes, even leftover turkey,” says Maryana Vollstedt, author of The Big Book of Casseroles: 250 Recipes for Serious Comfort Food (Chronicle Books, 1999).
Ashcraft agrees. “Turkey and cranberries are my favorite holiday ingredients,” she says, also suggesting pecans as a way to add a surprising crunch to every bite.
Bardall uses squash, corn and green beans to add volume to her recipes, and suggests frozen vegetables if your favorites are out of season.
Healthy bakes For family members and other guests focused on health and weight maintenance this year, crafting a casserole that is both satisfying and health conscious can be achieved by keeping a watchful eye on ingredients.
“Remember that you can always substitute low-sodium and low-fat products in the recipes,” says Ashcraft, who suggests plain yogurt instead of sour cream.
Vollstedt adds that managing and adjusting the amount of an ingredient can save room.
“Go easy on rich sauces,” she says, adding that sticking to local, fresh produce is another way to reduce additives and sodium intake.
For a traditional green bean casserole done healthy, Bardall suggests sautéing mushrooms instead of using canned soup, and toasting onions instead of using the fried pre-packaged strips.
Mindful transportation One thing that might get overlooked with casseroles is the transport. Unless prepared at home, moving a casserole from place to place can be a messy endeavor, which can take away from the flavor and texture. Improper reheats can also ruin the dish.
“I bake my casseroles in a Pampered Chef stone pan, cover it with aluminum foil and place it in an insulated rectangular food carrier designed to carry a 9-by-13-inch stone pan,” says Ashcraft. “The stone pan retains heat longer than normal pans while the carrier holds the heat inside the bag, insuring hot food upon arrival.”
Vollstedt suggests wrapping pans in towels or newspaper for a less expensive means of insulation.
A third recipe is at illinoistimes.com.
