We have lost our off-the-cuff casserole traditions. As home cooks become more and more committed to printed recipes and cookbooks to guide their cooking practice, suddenly casseroles have left the realm of "toss all the leftovers with something creamy and bake" spontaneity and have become no different than any other recipe, with ingredients to be sourced or techniques to master.
But the act of tossing together stuff you have on hand and freewheeling it is really wonderfully empowering as a cook. Not to mention so much easier, because you learn that you can swap ingredients in or out as you choose and make it to your own taste and dietary preferences. Once you master a basic ratio of what to include in a casserole, you can riff endlessly. Like the musician who takes the time to memorize scales and key signatures so that they can improve a solo, getting a general idea of how casseroles come together means that you can have a lifetime of unique dishes ahead of you and your family, and you may find that you never really make the same one twice!
Casserole 101 is basic, because it always served a basic need. Extend leftovers into a satisfying second meal by adding some pantry and fridge ingredients and baking in dish. Full stop. A 9x13 baking dish is standard, but you can make in a Dutch oven or skillet if that is easier. You can choose to layer ingredients or mix them all together.
Some initial things to know
If your casserole contains all pre-cooked items, then you are just needing to bake long enough to heat everything through.
If you have any raw items like vegetables or potatoes in it, you will want to be sure to test those items for doneness before serving.
If you are making a casserole ahead of time to then chill and reheat, leave off the topping until you are reheating, or whatever you are putting on top will get either soggy (crumbs or chips) or leathery (cheese).
If you like casseroles for their last-minute magic, be sure to stock your pantry with some helpful staples like canned condensed cream soups (mushroom and chicken are common, but celery is also a great one), breadcrumbs (regular is fine, but think about panko for extra crunch), noodles of various shapes and a variety of rices or grains, and canned and frozen proteins and vegetables like beans and tuna and salmon, or pearl onions, chopped broccoli, etc.
How to make casseroles without a recipe
Choose your own adventure! Use this basic ratio to extend leftovers into a satisfying second meal. With this method, you can make casseroles out of almost anything. Serves 4-6.
You will need:
1 cup chopped aromatics (any combo of onions, celery, bell peppers, carrots, fennel)
3-4 cups cooked protein (ground or chopped meat, canned fish or canned beans)
2-3 cups carbs (cooked pasta or rice or grains, shredded or cubed raw potatoes)
1-2 cups vegetables (raw, cooked, frozen or canned)
1-2 cups sauce or binder (canned condensed soup, white sauce, cheese sauce, gravy, simmer sauce, sour cream)
Seasonings to taste
1 cup topping (cheese, toasted breadcrumbs, crushed snack ships, nuts, or a combo)
DIRECTIONS
- Heat your oven to 350 degrees F and grease your vessel.
- In a large bowl, combine the aromatics, protein, carbs, and vegetables and season well with salt and pepper, and any other spices or herbs you might want to add.
- Add one cup of your chosen binder, and then mix well. If it seems dry, add more binder until you get the consistency you like. You can use a combo, for example, a can of condensed soup along with some sour cream, or a half and half mix of white sauce and gravy.
- Once the mixture seems like it has enough saucy stuff to effectively bind and flavor it, pour into the prepared dish and top with your chosen topping.
- Bake for 30 minutes, then check the temp and if needed, doneness of any raw ingredients. Continue to cook until all ingredients are fully cooked, the casserole is bubbling around the edges, and the topping has your desired browning.
Reduce the oven heat to 200 if you need to hold it warm until dinner time.
Related:
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- How to Meal-Prep Freezer Packs for Easy Weeknight Casseroles
- More Casserole Recipes
FAQs
In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...
What are five basic components of most casseroles? ›
According to food blog High Heeled Homemaker, your basic casserole requires five ingredients: a protein, starch, vegetable, sauce, and cheese. If you have those five ingredients in your casserole dish, congratulations; you just made a casserole, whether it's a beloved recipe or a concoction of your own creation.
What is the key to making a good casserole? ›
- Choose the right baking dish. If you're all about the crunchy topping, use a shallow dish. ...
- Undercook your pasta. ...
- Drain your meat. ...
- Beware of mushy vegetables. ...
- Know your cheeses. ...
- Master the art of casserole assembly. ...
- Don't skip the topping. ...
- Make it now, but bake it later.
They can be indulgent affairs rich with lots of cream, butter, and cheese. In addition to a casserole dish, a casserole can also be prepared in other types of oven-safe vessels typically made from glass, ceramic, or enameled cast iron.
What are the 3 main parts of a casserole? ›
Not every single casserole has all of them, but as a rule of thumb, here's what to look for: a starch, a binding agent or sauce, and a protein or vegetable. Many casseroles also have both vegetables and proteins, as well as a crunchy element to give some textural contrast, and cheese.
What is the oldest known casserole? ›
Macaroni and cheese is the oldest written casserole recipe found in 1250.
What is the binder of a casserole? ›
The binder, a liquid that holds the other ingredients together. – Fat-free milk, broth, fruit juice, soup, eggs, or a thickened Béchamel/White sauce.
What makes a casserole a casserole? ›
The term “casserole” can refer to any dish prepared in a casserole dish—essentially a deep, wide baking dish—and baked in the oven. A casserole can have layers, as in the case of an Italian lasagna or a deep-dish pizza, or composed of some evenly distributed combination of veggies, a protein, and a starchy binder.
Which material is good for casserole? ›
A stainless steel casserole is great for everyday use as it incorporates the pros of all other types. Casseroles are often used for cooking. If you want to cook and serve food in one container, then a stainless steel casserole is the best choice. Stainless steel casseroles often have a non-stick coating.
What are three guidelines to follow when preparing casseroles? ›
Top tips for casseroles
- Cut your ingredients, such as meat, potatoes and parsnips, into similar-sized pieces to ensure they cook evenly. ...
- To save time – and washing up – use a flameproof, ovenproof casserole dish. ...
- Avoid adding flour after cooking or the raw flour taste will remain.
The browning adds a lot of good flavor. No. However, doing so gives better appearance to the meat as well as adding some flavor to a stew.
What makes a casserole thicker? ›
The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.
Can I use a glass dish instead of a casserole dish? ›
You don't want to use glass or ceramic in temperatures higher than 425ºF. So, if you're in a pinch and need to use glass or ceramic cookware for recipes that call for baking pans, reduce the baking temperature by about 25ºF.
Can I use a baking pan instead of a casserole dish? ›
Generally, you can use a baking pan instead of a baking dish if high heat conductivity is not a deterrent in the recipe you are going for. Baking pans can do everything a baking dish can, but they don't hold heat so well. However, they can replace baking dishes to a large extent.
What was the original casserole? ›
Casserole history
Apparently, casseroles originated as communal pots that people shared for meals. The oldest recipe for a casserole, around 1250, consisted of pasta sheets cooked in water, layered with grated cheese and spices.
What is the base of a casserole? ›
The base: The starchy base is the foundation of the casserole. It isn't going to be the most flavorful part of the dish, but it is what will make the casserole filling and satisfying. The base itself can be any variety of starches - like rice, mashed potato, pasta, or bread.
What ingredient is added to casseroles to thicken the dish? ›
The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.
