Casseroles

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Casseroles

Nothing beats a casserole on a cold
winter night, ease of preparation and
succulent flavors combine to make them
one of the winters favorite foods. There
is no limit to the variety of foods that can
go into a casserole!

Chicken, pork, beef and seafoods are
the basics, however, there are also
vegetarian/meatless favorites starting
with such foods as squash, eggplant
and artichoke just to name a few.

Anything is game in a casserole, pasta,
vegetables, meats, eggs, sauces and
there are even delicious fruit casseroles
for desserts.

Casseroles can be made for breakfast
(try hash browns, eggs, ham and
cheese, using crescent rolls as the
base), brunch (how about day old
French bread, blueberries and cream
cheese) lunch (ground beef, condensed
soup, cheese and french-fries) or
supper (mashed potatoes, ground beef,
onion, mushrooms, cheddar cheese)
the varieties are endless.

After Thanksgiving, try turkey in a
casserole, it is a different way to
prepare turkey when everyone is tired of
the sandwiches and soups! Use wild
rice, cubed turkey, condensed soup,
celery and onions for a tasty casserole.

Any casserole that calls for chicken can
be adjusted to use with turkey quite
easily.

Casseroles can be frozen (in most
cases) and reheated at a later time, or
freeze them in individual servings for
after school snacks for one. What man
or woman wouldnt like to take a serving
of their favorite casserole to lunch?

When cooking for one or two,
casseroles are fairly simple to pare
down to smaller servings. If you have a
favorite, (mine is chicken, tortilla chip
bake) that doesnt freeze well, just
prepare the main ingredients and freeze
in small portions, add the tortilla chips
after it is thawed and before you bake it!

Pot-lucks are a wonderful place to bring
a casserole; you can make a large
amount of food, usually for a small
amount of money. Remember that
casseroles are limited only by your
imagination and willingness to
experiment; they can be fun to create
and are a wonderful taste treat.

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