Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site rochester.UUCP Path: utzoo!watmath!clyde!burl!ulysses!gamma!epsilon!zeta!sabre!bellcore!decvax!genrad!panda!talcott!harvard!seismo!rochester!nemo From: nemo@rochester.UUCP (Wolfe) Newsgroups: net.cooks Subject: Re: Wanted: Casserole recipes Message-ID: <10574@rochester.UUCP> Date: Mon, 15-Jul-85 09:40:00 EDT Article-I.D.: rocheste.10574 Posted: Mon Jul 15 09:40:00 1985 Date-Received: Thu, 18-Jul-85 05:41:34 EDT References: <545@sftig.UUCP> Distribution: net Organization: U. of Rochester, CS Dept. Lines: 54 > Despite some reasonable culinary expertise, I can't seem to throw together > a decent casserole! I have tried doing things in the oven with noodles and > cheese (bombed out, I used swiss cheese and it just didn't do anything) > > It would be nice if the recipes were quickly prepared, and used things that > are usually available in the refrigerator and cupboards. (most casseroles we make are primarily from whatever was found in the refridgerator!) > My preference is for non-meat, low salt, high protein & calcium recipes > Susan Eisen Much like stew, quiche, souffle, et al., casseroles are a very flexible medium for nutrition. They are also very easy to make once you get the hang of it. (BTW, what went wrong with yours?) Casserole Schema : Interesting Stuff (a couple of cups of leftover veggies, something fresh you whip up, cheese, fish, meats, etc) Starch (optional - cooked rice, noodles, potato, ...) Binder (most commonly eggs with some milk, maybe some ricotta, maybe white sauce...) Seasonings (salt, pepper, thyme, rosemary, sage, basil, oregano, savory, lemon, cumin, parsley, ....) Topping (if you have noodles, you need this to keep the ones on top from becoming rock-hard. Usually cheese or bread crumbs or potato chips) Prepare Starch and Interesting Stuff. Add Binder. Mix and adjust Seasonings to taste (suggest not using all at once.) Put into dish and top with Topping. Cook at 350 F for 1/2 hour or until it's bubbly (depends on how big the dish is, how hot ingredients were when you added them). Last night my wife made good use of the first squash of the summer (one yellow and one small kuta). The dish was made something like this : 2 small or one medium squash, cut into 1/8" - 1/4" slices 1 medium onion, chopped 1 small clove garlic, mashed 1 Tbsp butter (olive oil would do great) 1 tomato, chopped Melt butter, saute onion, garlic and squash until onion is translucent. Add tomato. Also add some salt, pepper, and perhaps some dill OR basil and oregano OR thyme. Cover and let simmer for a couple of minutes while you mix 1 pint ricotta 1/2 cup parmesan 2 eggs Mix the hot stuff in with the binder and dump (arrange) in a casserole dish. Bake at 350 for 25-30 min. Enjoy. Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627