Casseroles
FOR THE 21ST CENTURY
A little of this and a little of that. Casseroles can be a collection of flavor-balanced ingredients that team up to make enticing, one-pan meals. Convenient comfort food.
According to “The Oxford Encyclopedia of Food and Drink” (Oxford, $125), casseroles of one sort or another have been around since prehistoric times but took on a distinctive American identity along the way. Many ingredients were scarce during World
War I, and leftovers were turned into casserole meals. The same was true during the Great Depression of the ’30s.
Growing up in the 1950s, I thought of casseroles as troughs smothered in creamof-something canned soup. For many, those years brought the ubiquitous tuna-potato chip casserole. Now at my house, COVID-19 caution has made casseroles de rigueur when entertaining friends and family. With the addition of a green salad, the meal is complete. If the weather is nice, it can be easily served outside. No-fuss cuisine.
Mexican ‘lasagna’ with turkey, corn and pinto beans
This tasty casserole combines the flavors of Mexican cuisine with the layered approach of an Italian lasagna. It can be assembled up to 24hours in advance and refrigerated. If made ahead, take it out of the fridge and let it sit at room temperature for 15minutes, then cover dish tightly with oiled (on the inside) aluminum foil and bake in a preheated, 450-degree oven until hot throughout, about 30minutes. Uncover and continue to bake until topping is golden brown, about 10minutes. Yield: 6-8
INGREDIENTS
3tablespoons vegetable oil, divided use
1medium onion, finely chopped
2red bell peppers, stemmed, seeded, cut into 1⁄2-inch pieces
Salt and pepper
3garlic cloves, minced 1tablespoon minced, canned chipotle chile in adobo sauce 2 teaspoons chile powder 1pound ground turkey 2 tablespoons all-purpose
flour
2cups chicken broth 1(15-ounce) can pinto beans, rinsed, drained 1(141⁄2-ounce) can diced tomatoes, drained
13⁄4 cups frozen corn kernels, thawed
6 tablespoons minced fresh cilantro, divided
2 tablespoons fresh lime juice 18(6-inch) corn tortillas, divided use
12ounces (3cups) shredded Jack cheese, divided
PROCEDURE
1: Heat 1tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, bell peppers and 1⁄2 teaspoon salt; cook until softened, about 8-10minutes. Stir in garlic, chipotle, chile powder and 1⁄4 teaspoon pepper; cook until fragrant, about 30 seconds. Stir in ground turkey and cook, breaking up meat, until no longer pink, about
5-8 minutes.
2: Stir in flour and cook for 1minute. Gradually stir in broth and bring to simmer.
Stir in beans, tomatoes and corn; simmer until mixture is slightly thickened and flavors blend, about 10minutes. Off heat, stir in 1⁄4 cup cilantro and lime juice. Season with salt, pepper to taste.
3: Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees. Brush both sides of tortillas with remaining 2 tablespoons of oil. Spread tortillas over 2baking sheets (some overlapping is fine). Bake until soft and pliable, 2-4 minutes.
4: Spread one-third of turkey mixture over bottom of a 9-by-13-inch baking dish.
Top with 6warmed tortillas, overlapping as needed, and sprinkle with 1cup cheese. Repeat with half of turkey mixture, 6tortillas and 1cup cheese. Top with remaining turkey mixture. Cut remaining 6tortillas into quarters and scatter over top. Sprinkle with remaining 1cup cheese.
5: Bake on upper-middle rack until filling is bubbling and topping is golden brown, about 15minutes. Let casserole cool for 10minutes. Sprinkle with remaining cilantro and serve.
Source: Adapted from “Cook’s Illustrated All Time Best Sunday Suppers” (America’s Test Kitchen, $22.95)
Farfalle and Wild Mushroom Supreme
As written, this casserole qualifies as vegetarian. But if you like, you can add some chopped ham or chopped,
cooked chicken. The dish calls for dried farfalle, the pasta with a pinched butterfly shape. Fusilli or smallish orecchiette can be substituted. Grated Pecorino cheese provides a zesty topping, but if you prefer you can use Parmigiano-reggiano or a combination of Pecorino and Romano cheeses. I like to add 1⁄2 cup chopped parsley to the mix at the end of Step 4. It adds a welcome herbal note. Yield: 8 servings
INGREDIENTS
1 pound dried farfalle pasta Soft butter for greasing pan 1⁄2 cup (1stick) butter, divided use (1⁄4 cup plus 2tablespoons plus 2 tablespoons) 1small onion, finely chopped 1 pound fresh wild mushrooms, such as cremini, shiitakes (stems removed), thinly sliced or coarsely chopped
1⁄2 cup dry white wine
1 1⁄2 cups half-and-half
Salt and freshly ground black pepper to taste
2tablespoons all-purpose flour
1⁄4 cup milk
2large eggs
1⁄2 cup grated Pecorino cheese
PROCEDURE
1: In large pot of boiling salted water, cook the farfalle until al dente (just tender); drain and transfer to large bowl. Add 1⁄4 cup butter and toss to coat.
2: Preheat oven to 350 degrees. Butter a 3-quart casserole and set aside.
3: In large, deep skillet, melt 2tablespoons butter on medium heat. Add onion and cook until softened, stirring occasionally, 3-4minutes.
Add mushrooms and toss to coat. Cook until liquid evaporates, tossing occasionally, about 5-6minutes. Add wine and cover; simmer 5minutes, adjusting heat if needed to maintain a simmer. Add halfand-half, season with salt and pepper and simmer, uncovered, for 5minutes.
4: In small bowl, combine 2 tablespoons butter with flour; mix into a paste. Gradually add it to mushroom mixture, stirring constantly until smooth. In another small bowl, whisk milk and eggs.
Stir egg mixture into mushroom mixture. When blended, pour sauce over pasta and toss well to combine.
5: Scrape mixture into prepared casserole. Sprinkle with cheese evenly over the top. Bake until golden, 25-30 minutes.
Source: “Crazy for Casseroles,” by James Villas (Harvard Press, $18.95)