'casserole' on Serious Eats

The Food Lab Turbo: How to Make Lighter Tuna Noodle Casserole With Just One Pan (and No Knives!)

Pasta with a light and creamy sauce, tender chunks of tuna, and peas, in about 15 minutes start to finish. This is the kind of recipe that I wish I'd known in college. All it takes is a single large skillet or pot, one burner or hot plate, a bowl, and a fork. That's it. And on top of that, it turns out a dish that's not just good-given-the-constraints, but legitimately good-enough-that-I-would've-made-it-for-that-girl-I-was-trying-to-impress-in-college or even good-enough-for-a-mildly-romantic-weeknight-dinner-with-the-wife. More

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

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'

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

Make-Ahead Turkey and Egg Strata

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

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

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

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

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