Casserole Dishes

Epicurean Exploits - Food and Recipes
1

'50s fare.
I dug up this scratch Tuna Noodle Casserole from CHOW:

http://www.chow.com/recipes/10889-tuna-noodle-casserole

I see some things I’ll tweak in there but I like the way it reads. Anybody making these types of dishes anymore?

Sheperd’s Pie, Beef 'n Mac, Tamale Pie…What other ones am I missing?

2

My Mom used to make a mean Chicken Tetrazzini.

3

Green Bean Casserole.

The original 1955 Campbell’s recipe, plus a version “reimagined” by chef Kevin Rathbun:
http://www.rathbunsrestaurant.com/pdfs/Greenbeancasserole.pdf

And here’s Alton Brown’s version: http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe/index.html

4

Throw in some Methodist Potatoes

5

¿Qué es?

6

Diced potatoes, chopped onions, sour cream, Campbells soup(cream of mushroom or cheddar soup), salt & pepper, bread crumbs or crushed cornflakes on top. Baked. Flavor is somewhere between the green bean casserole & potatoes au gratin. Also called Party potatoes. Pure comfort food and thus served hot at a Methodist funeral near you

7

Tweaked that CHOW recipe for Tuna Casserole. I used red onion and scallion instead of just scallion, elbows instead of broad egg noodles, and blue corn tortilla chips instead of saltines [bleh.gif] . It’s still Tuna Casserole, but it was pretty damn good and a lot easier on the eyes than the ones I’ve seen in the past.

8

Was that your blue plate special? [snort.gif]

9

Try the veal.

10

Bechamel sauce with onion. Add enough spinach (fresh or frozen that has been thawed and squeezed dry), and nutmeg in the bottom of a casserole dish. Top with chopped cooked (I prefer poached) chicken. Then shredded gruyere, then fresh bread crumbs mixed with parmesan and melted butter. Bake at 350 until topping crusts over.