{"id":13828,"date":"2017-02-03T15:15:06","date_gmt":"2017-02-03T22:15:06","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=13828"},"modified":"2020-04-16T11:35:04","modified_gmt":"2020-04-16T18:35:04","slug":"casseroles-tips-and-tricks","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/casseroles-tips-and-tricks\/","title":{"rendered":"Casseroles: Tips and Tricks"},"content":{"rendered":"<p>The goal of a casserole is not to prepare a restaurant-quality showpiece, but is rather to feed the hungry and heartbroken.<\/p>\n<ul>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>The advent of soup make it unnecessary to start with a <a href=\"https:\/\/en.wikipedia.org\/wiki\/B%C3%A9chamel_sauce\"><strong>bechemel sauce<\/strong><\/a> or <a href=\"https:\/\/en.wikipedia.org\/wiki\/Velout%C3%A9_sauce\"><strong>veloute sauce<\/strong><\/a>.<\/li>\n<li>Spray with PAM for easy removal<\/li>\n<li>Many meatloaf recipes use stale bread crumbs. Try these options:<br \/>\n&#8211; Use a fresh and hearty loaf such as French bread<br \/>\n&#8211; Use dry oatmeal &#8211; not minute oats, but traditional rolled oats<\/li>\n<li>The type of material with which your pan is made will affect the cooking time.\n<ul>\n<li>Metal :: conducts heat easily and cooks quickly<\/li>\n<li>Ceramic :: conducts heat slowly and cooks slowly<\/li>\n<li>TerraCotta :: the same as Ceramic<\/li>\n<li>General Cooking Guidelines\n<ol>\n<li>Top with cheese<\/li>\n<li>Bake 45 minutes at 300\u00ba<\/li>\n<li>Bake 10 minutes uncovered at 350\u00ba<\/li>\n<li>Let cool 30 minutes<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/li>\n<li>There are three TYPES of Casseroles\n<ul>\n<li>BOUND:&nbsp; Broccoli or Tuna Casserole<\/li>\n<li>LAYERED:&nbsp; Lasagna or Mousaka<\/li>\n<li>SCOOPABLE:&nbsp; Bean or Pot Pie<\/li>\n<li>Casseroles will generally contain at least two of the following categories\n<ul>\n<li>Starch, Aromatics, Seasoning, Binder<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<li>Good fillers for casseroles are\n<ul>\n<li>Broccoli (stem peeled and blanched)<\/li>\n<li>Mushrooms sliced and sauteed in butter<\/li>\n<li>Ramen Noodles<\/li>\n<li>Yogurt, May, Eggs<\/li>\n<li>Chedder and\/or Blue Cheese<\/li>\n<li>&nbsp;<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/casseroles-tips-and-tricks\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Casseroles: Tips and Tricks&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87,210],"tags":[],"class_list":["post-13828","post","type-post","status-publish","format-standard","hentry","category-tips-tricks-and-tools","category-beatitudes"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=13828"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13828\/revisions"}],"predecessor-version":[{"id":18918,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13828\/revisions\/18918"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=13828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=13828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=13828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}