The goal of a casserole is not to prepare a restaurant-quality showpiece, but is rather to feed the hungry and heartbroken.
- Allow for drainage, or you could get a soggy bottom. There are meatloaf pans that have holes in them to let the grease drop to the bottom of the pan.
- A casserole should have kind of a creamy mouth feel to it, have a crunchy top (traditionally Ritz Crackers) and you should be able to identify the individual components within the casserole.
- The advent of soup make it unnecessary to start with a bechemel sauce or veloute sauce.
- Spray with PAM for easy removal
- Many meatloaf recipes use stale bread crumbs. Try these options:
– Use a fresh and hearty loaf such as French bread
– Use dry oatmeal – not minute oats, but traditional rolled oats - The type of material with which your pan is made will affect the cooking time.
- Metal :: conducts heat easily and cooks quickly
- Ceramic :: conducts heat slowly and cooks slowly
- TerraCotta :: the same as Ceramic
- General Cooking Guidelines
- Top with cheese
- Bake 45 minutes at 300º
- Bake 10 minutes uncovered at 350º
- Let cool 30 minutes
- There are three TYPES of Casseroles
- BOUND: Broccoli or Tuna Casserole
- LAYERED: Lasagna or Mousaka
- SCOOPABLE: Bean or Pot Pie
- Casseroles will generally contain at least two of the following categories
- Starch, Aromatics, Seasoning, Binder
- Good fillers for casseroles are
- Broccoli (stem peeled and blanched)
- Mushrooms sliced and sauteed in butter
- Ramen Noodles
- Yogurt, May, Eggs
- Chedder and/or Blue Cheese
