It's Casserole Time

Recipes, tips and a history of an iconic and inventive dish

Casseroles are a North-American tradition. Essentially, a casserole is a one-dish meal. They are synonymous with '50s Americana, when families sat down together at one time in one room for a hearty meal. Here were the virtues of easy-to-prepare meals.
They're easy to make and a good idea for a quick dinner for the family. Simply put, casseroles are just about anything you want them to be. A lot of people add their favourite ingredients and voila, a custom-made casserole.
The word "casserole" actually refers to the dish used for baking these diverse ingredients. The term has its beginnings in the Ancient Greek term for cup (kuathos). It then became a Latin word (cattia), and finally, it got transferred to the French (casse).
So while the word "casserole" comes from the French it's most popular in North-American culture. And the term has been a part of the English language since 1708.
The casserole cooking method is related to the ancient practice of slowly stewing meat in earthenware containers. Early 18th century casserole recipes were typically based on rice, which was pounded and pressed. A slew of ingredients - chicken and sweetbreads - were then added to the filling. In the late 1800s, the casserole became a dish of meat, vegetable, and stock or other liquid, cooked slowly in the oven in a closed pot.
Another reason for the casseroles' popularity - most casseroles can be frozen, but should be used within two months.
But Italian culture has also added its own special mark to this North-American dish.
Baked Ziti with Ground Beef will keep hunger at bay. Filling and delicious, this dish is full of fresh herbs and vegetables. To make you'll need 1 pound lean ground beef (ground chuck or ground round), 1/2 cup chopped onion, 1 green bell pepper, chopped, about 1/2 cup, 1 can (14.5 ounces) diced tomatoes, undrained, 1 can (8 ounces) tomato sauce, 1/2 teaspoon dried leaf basil, crumbled, 1/2 teaspoon dried leaf oregano, crumbled, 1/2 teaspoon garlic powder or small clove garlic, minced, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, 8 ounces ziti or elbow macaroni, cooked and drained, 2 cups (8 ounces) shredded mozzarella cheese, divided.
Sauté ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. Bake at 350° for 25 to 30 minutes, or until hot and bubbly.
Chicken Almond Casserole is an elegant dish that doesn't look like the usual casserole dishes around. You'll need 4 tablespoons butter, 4 tablespoons flour, 1/2 teaspoon paprika, a dash of pepper, 1 cup hot water, 2 teaspoons instant chicken bouillon granules or base, 1 cup whole milk, salt, to taste, 1 tablespoon chopped pimiento, 1/2 cup slivered blanched almonds, 1 tablespoon reserved for topping, 1 can (4 ounces) sliced mushrooms, drained, 2 cups cooked rice, 2 cups cubed cooked chicken, 1/2 cup buttered bread crumbs.
Melt butter in a large saucepan; blend in flour, pepper and paprika until smooth and bubbly. Dissolve chicken bouillon or base in hot water; gradually add to flour mixture with the milk. Cook over low heat, stirring constantly, until smooth and thickened. Add salt to taste. Add pimiento, almonds, mushrooms, rice, and chicken. Transfer mixture to a lightly buttered 3-quart casserole. Top with reserved slivered almonds and breadcrumbs. Bake at 350° for 30 minutes.
Crab Casserole is another one of those dishes to break out for a large family gathering, as is Salmon and Potato Strata, which is great for lunch or dinner. The salmon and potato get a helping hand from chopped onion and celery, eggs, milk, dried dill weed, tomatoes, and seasoning to taste.
In a large bowl combine salmon, onion, celery, eggs, milk, 1/2 teaspoon of salt, dill, and pepper; mix together well. Peel potatoes, slice thinly. Place half of potatoes in a greased 1 1/2-quart baking dish or casserole. Sprinkle potato layer with 1/2 teaspoon of salt. Spread half of the salmon mixture over the potato layer. Repeat with remaining potatoes, salt, and salmon mixture. Bake, uncovered, at 350° for 70 to 80 minutes, or until potatoes are tender. Remove from the oven and let stand for five minutes before serving.
Then there is Summer Squash Casserole, which is just the thing for the season. The rest of the ingredients include onions, butter, eggs, Parmesan cheese and breadcrumbs.

Publication Date: 2004-08-01
Story Location: http://tandemnews.com/viewstory.php?storyid=4224