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Entries tagged with 'casserole'

Meat Lite: Mexican Potato, Kale, and Chicken Casserole

Lauren Rothman Post a comment

Potatoes, greens and roasted chicken come together in one spicy, cheesy brunchtime bake. More

Mexican Potato, Kale and Chicken Casserole

Serious Eats Lauren Rothman 3 comments

Potatoes, greens and roasted chicken come together in one spicy, cheesy brunchtime bake. More

Meat Lite: Polish Cabbage, Potato, and Bacon Casserole

Lauren Rothman 10 comments

This browned, bubbling, soul-satisfying winner of a winter dish brings warmth on a cold night. More

Polish Cabbage, Potato, and Bacon Casserole

Serious Eats Lauren Rothman 20 comments

This browned, bubbling, soul-satisfying winner of a winter dish brings warmth on a cold winter night. More

From the Archives: Cheesy Chili Mac

J. Kenji López-Alt Post a comment

Here's a really important question: why doesn't chili-mac always come with extra cheesy-goo? Answer: no reason at all. More

Cheesy Onion and Potato Gratin

The Food Lab J. Kenji López-Alt 8 comments

I'm constantly trying to figure out new delicious things to cook in my casserole dishes. Here's a recent favorite: tiny new potatoes and pearl onions baked together with crisp bacon lardons, melted Comté cheese, and a crisp, garlicky bread crumb crust on top. More

Cheesy Onion and Potato Gratin

Serious Eats J. Kenji López-Alt 10 comments

An easy potato and onion casserole with chunks of bacon and melted Comté cheese under a golden brown crust. More

Classic Chicken and Wild Rice Hotdish From 'The New Midwestern Table'

Cook the Book Kate Williams 7 comments

Before reading Amy Thielen's recently released cookbook, The New Midwestern Table, the one Midwestern dish I had heard of was the hotdish. Thielen's chicken and wild rice hotdish is a fairly simple version, elevated above the canned soup variety with a homemade mornay sauce filled with cream and aged cheese. Earthy wild rice is a welcome companion to the rich sauce, adding texture and color to the casserole. More

Classic Chicken and Wild Rice Hotdish From 'The New Midwestern Table'

Serious Eats Kate Williams 3 comments

Before reading Amy Thielen's recently released cookbook, The New Midwestern Table, the one Midwestern dish I had heard of was the hotdish. Thielen's chicken and wild rice hotdish is a fairly simple version, elevated above the canned soup variety with a homemade mornay sauce filled with cream and aged cheese. Earthy wild rice is a welcome companion to the rich sauce, adding texture and color to the casserole. More

Smoky, Spicy Cabbage Rolls

Serious Eats Jennifer Olvera 8 comments

Comforting, pimentón-laced cabbage rolls are cooked in spicy V8, resulting in a smoky, warming company-worthy dish. More

Hasselback Potato Gratin

Serious Eats J. Kenji López-Alt 57 comments

Combine the premise of a potato gratin with Hasselback roast potatoes for the ultimate creamy-in-the-middle, crispy-on-top casserole. More

Make-Ahead Turkey and Egg Strata

Suzanne Lehrer Post a comment

In thinking about make-ahead Thanksgiving and holiday leftovers, a strata is a veritable no-brainer. Once the dinner plates have been cleared, you can assemble this in 5 minutes flat. The following day, you'll have brunch waiting in your fridge ready to be baked off—once everyone's appetite has returned. More

From the Archives: The Ultimate Green Bean Casserole

The Food Lab J. Kenji López-Alt 2 comments

My mother claims to love the original green bean casserole, created by Campbell's in 1955 to help sell their cream of mushroom soup. You know, the kind where you mix a can of soup with a can of green beans, top it off with canned fried onions and bake it? Here's my opinion: We can do better. Whether we upgrade just the canned green beans to fresh, or go all out and make our own creamy mushroom sauce and fry our own onions (or shallots, as the case may be), it's a dish that's tasty enough to be worth a bit of extra effort. More

Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese'

Serious Eats Stephanie Stiavetti 4 comments

A rich, heady take on the classic comfort dish from 'Melt: The Art of Macaroni and Cheese.' More

The Food Lab: Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

The Food Lab J. Kenji López-Alt 13 comments

I generally don't like to apply the terms deconstructed/reconstructed to food because it makes me feel like I'm working on a recipe for a burn victim or perhaps a Brundlefly, but I suppose this recipe fits the bill. It's most of the flavors of a traditional green bean casserole—green beans, onions, and mushrooms—minus the cream, and put together in a less stodgy, altogether tastier way. More

Chicken Dinners: Sloppy Cheesy Chicken Pasta Bake

Chicken Dinners Yvonne Ruperti 5 comments

The trick to this easy three-cheese pasta bake with cauliflower is to use no-boil lasagna noodles. Chipotle powder flavors the chunks of tender thigh meat just right. More

Sloppy Cheesy Chicken Pasta Bake

Serious Eats Yvonne Ruperti 4 comments

The trick to this easy three-cheese pasta bake with cauliflower is to use no-boil lasagna noodles. Chipotle powder flavors the chunks of tender thigh meat just right. More

Ratatouille Tian from 'The French Market Cookbook'

Cook the Book Kate Williams 2 comments

Is there a better summer dish than ratatouille? The Provençal classic makes use of some of summer's best bounty—tomatoes, eggplant, and zucchini—for an elegant, simple stew that can be served at any temperature, any time of day. This elegant version uses paper thin slices of each fresh vegetable. More

Ratatouille Tian from 'The French Market Cookbook'

Serious Eats Kate Williams 5 comments

Is there a better summer dish than ratatouille? The Provençal classic makes use of some of summer's best bounty—tomatoes, eggplant, and zucchini—for an elegant, simple stew that can be served at any temperature, any time of day. This elegant version uses paper thin slices of each fresh vegetable. More

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