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Entries tagged with 'casseroles'

Comfort Me With: Crunchy Cauliflower Casserole

Stephanie Stiavetti 1 comment

I'm total a sucker for anything involving a cheesy sauce. And while pasta may be an ideal receptacle, sometimes you have to cut back on your carb intake. What's a girl to do when she's already eaten her weight in wheat this week? Turn to the next best thing: cauliflower. More

Crunchy Cauliflower Casserole

Serious Eats Stephanie Stiavetti 1 comment

Southern breaded cauliflower is cheesy and creamy, with a few added spices to make things interesting. If you like, you can leave out the nutmeg and cumin, but they really do take the dish from standard to sensational. More

Sunday Supper: Sonoran Pot Roast Pie with Cheesy Cornbread Crust

Sunday Supper Jennifer Olvera Post a comment

A casserole inspired by the Sonoran hot dog combines slow-cooked salsa verde pot roast, creamy, bacon-flecked pinto beans, and a cornbread crust. More

Sonoran Pot Roast Pie with Cheesy Cornbread Crust

Serious Eats Jennifer Olvera 7 comments

A casserole inspired by the Sonoran hot dog combines slow-cooked salsa verde pot roast, creamy, bacon-flecked pinto beans, and a cornbread crust. More

Chicken Dinners: Ultimate King Ranch Casserole

Yvonne Ruperti 11 comments

This gooey, cheesy Tex-Mex chicken lasagna is layered with soft corn tortillas and melty Monterey Jack cheese. Jalapeños, chili, cayenne, and Mexican hot sauce provide the kick. More

Ultimate King Ranch Chicken Casserole

Serious Eats Yvonne Ruperti 1 comment

This gooey, cheesy Tex-Mex chicken lasagna is layered with soft corn tortillas and melty Monterey Jack cheese. Jalapeños, chili, cayenne, and Mexican hot sauce provide the kick. More

Herbed Stuffing Chicken Crunch Bake

Serious Eats Yvonne Ruperti 4 comments

Crunchy stuffing crumbs coat baked chicken with mushrooms in this vintage version of a Campbell's Soup recipe. More

The Food Lab's Thanksgiving: Chard, Fennel, and White Bean Gratin

The Food Lab J. Kenji López-Alt 8 comments

Casseroles are the real secret to a good home cook's Thanksgiving (or any large dinner party) success. All of the work is done ahead of time, which means they bake off right alongside the turkey, or even while the turkey is resting. Try this casserole with creamed swiss chard, white beans, and a crunchy breadcrumb topping. More

Latin American Cuisine: Maduros en Gloria (Sweet Plantain Casserole)

Latin Cuisine María del Mar Sacasa 4 comments

This dish is quite the guilty pleasure and it might stop you dead in your tracks, but it is well worth the risk of sudden heart failure because it is so impossibly delicious. More

Maduros en Gloria (Sweet Plantain Casserole)

Serious Eats María del Mar Sacasa 3 comments

A sweet-and-savory combination of fried ripe plantains, baked in a creamy casserole with sharp cotija cheese, cinnamon, and sugar. More

Tuna Cashew Casserole

Serious Eats Lee Zalben Post a comment

There are many different variations of this recipe. Where I added cannellini beans, some people use water chestnuts or chopped green pepper. You can also try cream of celery soup instead of cream of mushroom. Some people even use broken ramen noodle bits instead of chow mein noodles. More

Brown Butter and Sage Sweet Potato Casserole

Serious Eats Bravetart 20 comments

I can not possibly put down enough words of praise of this dish. I won't even try. Instead, I will say this: it is the best thing I have ever made. (And I have made a whole lot of stuff!) More

Pasta and Beef 'Goulash'

Serious Eats Elizabeth Barbone 40 comments

This isn't the classic Hungarian stew, it's actually a macaroni and beef casserole. At first I thought it was a regional reference but I've met people from all over the country that call this casserole "goulash." More

Healthy & Delicious: Baked Wheat Bulgur with Sweet Potatoes and Almonds

Serious Eats Kristen Swensson Sturt 8 comments

While quinoa and barley are undoubtedly tasty, wheat bulgur is my flat-out favorite whole grain. Nutty, substantive, and slightly sweet, it's a versatile base for a variety of flavors, and can stand on its own as a main course. Bob's Red Mill is my preferred brand, and I usually keep a canister in the house for fun/emergencies. (What? You've never had a wheat bulgur emergency?) More

Healthy & Delicious: Whole Wheat Pasta with Chicken Sausage, Chickpeas, and Garlicky Greens

Serious Eats Kristen Swensson Sturt 7 comments

When you think of casseroles, health isn't necessarily the first thing that comes to mind. More likely, it's Cream of Something-or-Other Soup, canned mystery meat, and gobs of butter and cheese. Not that there's anything wrong with that. Still, if you can make a casserole that's both nutritious and tasty as all get out, why not do so? More

Cook the Book: 'Not Your Mother's Casseroles'

Caroline Russock Closed

Faith Durand, the managing editor of The Kitchn and good friend of SE, is helping casserole lose its bad rap with her newly released cookbook, Not Your Mother's Casseroles. Durand's modern take on casseroles makes for a cookbook that will have you rethinking your casserole prejudices. So break out your Pyrex for this week's recipes. Enter to win a copy of the cookbook here. More

The Food Lab Thanksgiving Special: The Ultimate Homemade Green Bean Casserole

The Food Lab J. Kenji López-Alt 27 comments

The classic Campbell's Green Bean casserole is a staple on many Thanksgiving tables. But there are easy ways you can upgrade the out-of the can version. If you're intimidated by the length and number of steps, bear in mind that you don't need to use the entire recipe. Try canned fried onions instead of frying your own. Or, to make it even easier, stick with two cans of cream of mushroom soup instead of making your own creamy mushroom sauce. More

The Ultimate Homemade Green Bean Casserole

Serious Eats J. Kenji López-Alt 14 comments

The ultimate home-made version of the classic green bean casserole with fresh green beans, a rich mushroom sauce, and crispy fried shallots. More

Dinner Tonight: Green Chile Hominy Casserole with Chorizo

Serious Eats Blake Royer 8 comments

[Photograph: Blake Royer] Casseroles are not generally on the top of my list of things to cook. A casserole should be a wonderful thing: You take all these tasty ingredients, put them into a dish, then put it in the... More

Thanksgiving Sides: Gratins

Maggie Hoffman 7 comments

I usually like my vegetables straight up, crisp-tender and green, but every autumn, I'm drawn to gratins (which tend to cancel out most of the nutritional value of any vegetables within.) Layered with cream and butter, sprinkled with something crispy and broiled until golden, the lure of the gratin is definitely decadence. Here are a few recipes for gratins to serve on Turkey Day. More

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