What Classic Casserole Should We Make?
Hello everyone, and welcome back to Will It Casserole , a column where we see what dishes, dishes and cuisines can be reimagined and turned into casseroles.
In this episode, we usually take something that is not a casserole – like last week’s full English – and rearrange its ingredients to create a multi-layered hot dish that is greater than the sum of its parts. It’s a lot of fun, but I want to try something a little different. Instead of baking things that aren’t casseroles, I want to take the existing casserole icons and modify them a bit. I have a few nominees below, but obviously I need your thoughts on which casseroles we should update and how we should update them. Here are some of my ideas:
- Hamburger casserole. My grandmother’s cookbook, which also has a casserole called Dorito’s Pie, says that it contains ground beef, rice, various vegetables (onions, celery, bell peppers) and mushroom cream. Soup is a good place to start in terms of upgrades, and I’d like to add a few different vegetables in there, as well as garlic and literally any spices.
- Broccoli and cheese casserole. Again, most recipes use condensed soup, but I think we’d better serve it with mushroom béchamel. I also want to add leeks or shallots to the dish, as well as some broccolini if I find it early in the season.
- Tuna Noodle Casserole: It’s a bit of a mystery. I don’t think using fresh tuna will improve the situation, but I bet using really well canned tuna. I also find that clarifying the sauce is key. Instead of something velvety and overly creamy, a light citrus composition based on olive oil is better for us.
These are all just jump points. If you have a classic casserole or hot dish you’d like to remake, or have brilliant ideas on how to improve any of the above, leave them in the comments below.