By Kara Kimbrough
I’ve said it before but it bears repeating: casseroles get no respect. For some reason, the dishes that gained popularity in the 1970’s have fallen out of favor. I’m not sure if it’s due to the amount of sodium-filled cream of mushroom (or chicken or celery) soups or the fact that, like polyester, casseroles were bound to go out of style sooner or later.
But I’ve noticed a resurgence in one-dish meals that, while they may be called something else, bear a striking resemblance to casseroles of the 70’s. Enough time has elapsed and it’s now acceptable to combine protein, vegetables, a starch or two, cheese and even the dreaded soups into one dish. These dishes are now called “one pot meals” or “Greek/Italian/Mexican bowls” or something equally appealing. Even better, soups are now available in low-sodium varieties, making the addition much more acceptable.
Now that Thanksgiving’s within sight, cooks are experimenting with easier versions of the full-course turkey and dressing dinner. A recipe for “Thanksgiving casserole” is making the rounds of the internet, filled with much smaller amounts of many of the holiday’s traditional items. I make a version of one of the recipes and while it doesn’t compare to the actual feast, it’s still a tasty dish to make any time of the year.
And last, I’m a sucker for anything that contains hash browns. A recipe that literally takes minutes to create is the perfect antidote for a busy weekend when time is short and dinner time is fast approaching. To prevent anyone in the “I hate casseroles!” category from bypassing it, I’ve renamed it, along with the Thanksgiving dish. I hope you’ll try both of them…just don’t call them casseroles!
All-In-One Dish Dinner
1 pound ground chuck, browned and drained
1 small onion, diced
1 can cream of mushroom soup (use low/reduced sodium if available)
1 can of corn, drained
1/2 cup sour cream
1/4 cup melted butter
Dash of onion powder, garlic powder, garlic salt and Cajun seasoning
1-pound shredded hashbrowns
2 cups of shredded Cheddar cheese or favorite blend (reserve for end)
Mix first 6 ingredients and seasonings together in a bowl; stir well to combine. Pour into a greased 9x13 casserole dish. Spread hashbrowns evenly over top, then add shredded cheese. Bake at 350 degrees for 45 minutes or until hashbrowns are brown and cheese is bubbly.
Shades of Thanksgiving Dinner Dish
2 tablespoons olive oil
1 small white onion, peeled and diced
1 large sweet potato (about 1 pound), peeled, thinly-sliced and diced
2 cups chopped fresh green beans (about 4 ounces), ends trimmed off
6 cloves garlic, peeled and minced
3 stalks celery, diced
fine sea salt and freshly-cracked black pepper
1 small loaf sourdough bread, cubed and dried-out (about 6 cups)
1 pound diced cooked turkey
2/3 cup dried cranberries
1/4 cup finely-chopped fresh herbs (such as rosemary, thyme, sage)
2 cups chicken or vegetable stock
2 eggs
2 cups gravy (can make homemade, jarred version or from a packet)
Heat the oven to 350 degrees. Mist a 9 x 13-inch baking dish with cooking spray. Sauté the vegetables. Heat oil over medium-high heat in a large non-stick sauté pan. Add the onion and sweet potato and sauté for 5-7 minutes, stirring occasionally, until the sweet potato is mostly softened. Add green beans, garlic, celery and season the mixture with a few generous pinches of salt and pepper. Sauté for 2-3 more minutes, stirring occasionally, until the garlic is fragrant.
Transfer the cooked vegetables to a large mixing bowl. Add the bread, cooked turkey, dried cranberries and fresh herbs. In a separate bowl, whisk together the stock and eggs, then pour the mixture into the large mixing bowl. Use a spatula to toss the mixture until it is evenly combined. Transfer it to the 9 x 13-inch baking dish and spread the casserole in an even layer.
Bake the casserole uncovered for 40-45 minutes, or until it is cooked through and the top is golden. While the casserole is in the oven, make the gravy from scratch or prepare store-bought version.
Once the casserole is done, remove the dish from the oven and garnish with a drizzle of gravy. Serve warm.
Kara Kimbrough is a food and travel writer from Mississippi. Email her at [email protected].
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