The pursuit of practicality in the kitchen homo smartphone alone. The 1950s set the stage for the golden age of casseroles, a simple culinary means that families could feed themselves at low cost and without much effort. A casserole is difficult to define, but it is accurate to say that it is a savory or sweet dish, main or side, consisting of a mixture of ingredients baked in a high-rimmed dish.
Although its name is of French origin, the true origins of the casserole are difficult to decipher. That's because a casserole is not an exact recipe, but a category of recipes that takes its name from the container in which it is cooked (similar to a paella). Ingredients and cooking methods invented by a specific person. It's very likely that you've made a casserole at some point in your life, even if you didn't realize it at the time.
origin
In the United States, we know that casseroles were an affordable food during the Great Depression of the 1890s and 1930s. Because the vegetables and carbohydrates in the casserole helped make a more substantial meal from a small amount of meat or fish. Later, around the 1950s, food companies that could estimate the kitchen skills of their customers through marketing research promoted their products by providing recipes with simple instructions. is based on a good old 1, 2, 3 ingredient recipe that is easy to master,” the article notes. Casserole – Main course for 50's baby boomers. These classic American dishes are easy to prepare, low cost, and nutritious. Since 1989 Los Angeles Times. Brands such as Pyrex, Heinz, Campbell's, and Hunt's promoted their products by providing recipes and easy ideas for cooking.
Many casseroles have become classics and are now especially made around Thanksgiving and Christmas. Tetrazzini with spaghetti and creamy mushroom sauce is usually made with leftover turkey or roast chicken. Tater tots hot dish with meat, vegetables, sauce and tater tots. Sweet potato casserole made with mashed potatoes, pecans, and marshmallows. Green bean casserole made with green beans, mushrooms, and plenty of fried onions. Or a corn casserole made with fresh corn, cornmeal, cheese, cream, butter, and more.
Ingredients and methodology
If you look at the ingredients in a casserole, you'll see that the combinations are endless, but when it comes to the main dish, it's usually meat, fish, protein such as legumes, and vegetables. , carbohydrates – pasta, potatoes, or rice – cheese or another element such as breadcrumbs so that the surface is gratinated, and a sauce or another liquid or creamy ingredient so that the result is not too dry.
When it comes to preparation, it's important to consider cooking time, regardless of the ingredients you use for your casserole. For example, if you're using pasta or vegetables, cook them just shy of al dente. , to continue cooking in the oven. If using meat or fish, apply the same rules to ensure juicy results.
One final note before we move on to the recipe. Casseroles are so popular because they don't require as much effort as throwing a bunch of different ingredients together in the oven. This is possible if most of the materials used are already available. Anything that is cooked or comes out of a can or jar (such as spaghetti cooked in sauce, soup, or other highly processed foods). But today, we learn that not all prepared meals are good for you, and in some cases, there's more to eating healthy than saving 20 minutes just looking at your Instagram Reels. We all know that a little bit of effort is better.
recipe
Side dish: green bean casserole
Time: 35 minutes
Difficulty: Sauteed mushrooms
material
for 4 people
400 g fresh or frozen green beans
Portobello mushroom 200g
40g butter + extra for browning
2 cloves of garlic
25g flour
200ml chicken or vegetable stock
50g bread crumbs
1 tablespoon fried onion
salt
black pepper
Instructions
1. Preheat oven to 350°F
2. Wash the beans and cut off the hard ends. Cut them into three-quarter inch pieces.
3. Melt the butter in a frying pan. Brown the peeled and quartered mushrooms and season with salt and pepper. Add finely chopped garlic and fry lightly.
4. Add the flour to the pan and stir-fry over medium-low heat until it smells like toast, making a roux and no flour is visible. Gradually add the soup, stirring constantly. Season with salt and pepper.
5. Add the green beans to the sauce and stir. Pour into a baking dish.
6. Mix the breadcrumbs, fried onions, and a pinch of salt and pepper. Sprinkle the breadcrumb and onion mixture over the beans and sauce. Add the butter pieces, spreading them over the entire surface. Bake for 15 minutes or until golden brown.
Main dish: Broccoli, chicken, and potato casserole
Time: 40 minutes
Difficulty: Prepare leftover chicken
material
for 4 people
1 chicken breast (cooked, steamed, roasted, etc.)
4 potatoes
1 piece of broccoli
1/2 onion
1 clove of garlic
1 teaspoon Dijon mustard
Cream 250ml
salt
black pepper
nutmeg
Olive oil
grated Emmental cheese (optional)
Instructions
1. Preheat oven to 350°F
2. Peel the potatoes and cut them into cubes (about three-quarters of an inch in diameter). Boil in salted water. After 10 minutes, add the broccoli florets. Cook for another 5 minutes, drain and place in a baking dish.
3. Slice the chicken breast into strips and set aside.
4. Pour olive oil into a pot, fry the sliced onions and add the minced garlic. When the onions become translucent, add the chicken and fresh cream and stir-fry. Season with salt and pepper, and add Dijon mustard and nutmeg to taste.
5. Pour the onions, chicken, and cream over the potatoes and broccoli in the baking dish. Sprinkle with grated Emmental cheese and bake in the oven until it becomes a gratin.
Dessert: French toast casserole with berries
Difficulty: Wait 12 hours to rest (but the refrigerator does the actual work)
material
For 6 people
400g bread (preferably a loaf)
4 eggs
Whole milk 350ml
60g brown sugar + 1 additional tablespoon
1 teaspoon cinnamon powder
1/2 grated lemon zest
100 g fresh or frozen berries (blackberries, blueberries, raspberries, etc.)
butter to grease a frying pan
Instructions
1. Grease a mold approximately 12 x 8 inches with butter.
2. Cut the bread into large pieces by hand and place in the mold. Place the berries between the bread slices.
3. Beat the eggs in a bowl, add the milk, sugar, cinnamon, and lemon zest. Carefully pour the mixture over the bread and berries. Wrap in plastic wrap and leave in the refrigerator for 12 hours.
4. Remove, sprinkle with a spoonful of brown sugar, and bake at 350°F until the milk mixture is a firm golden brown.
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