Choose the right baking dish. If you’re all about the crunchy topping, use a shallow dish. … Undercook your pasta. … Drain your meat. … Beware of mushy vegetables. … Know your cheeses. … Master the art of casserole assembly. … Don’t skip the topping. … Make it now, but bake it later.
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Choose the right baking dish. If you’re all about the crunchy topping, use a shallow dish. …
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Undercook your pasta. …
-
Drain your meat. …
-
Beware of mushy vegetables. …
-
Know your cheeses. …
-
Master the art of casserole assembly. …
-
Don’t skip the topping. …
-
Make it now, but bake it later.
How to Make 5 Cheap and Easy Casseroles | You Can Cook That | AllRecipes
FAQ
What are 5 components of a casserole?
So what’s inside? Let’s talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese.
What makes a good casserole dish?
Ceramic. Porcelain and stoneware casseroles both fall under this category. Ceramic casserole dishes are sturdy, often aesthetically-pleasing pieces that hold up well in the oven. Made from some type of clay, they heat up slowly but evenly and retain heat well, which can also help conserve energy in the long run.
How do you make a casserole taste better?
Try different herbs for added flavour: sage or lemon thyme work wonderfully well. For a meatier casserole, add chopped sausage or pancetta when cooking the chicken. Stir wholegrain mustard through the casserole at the end of cooking (to taste); this is especially good if you have sausage in the casserole.