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Straight out of the 1950s, casseroles are making a comeback… in a big way.
While cooking in one pot, like earthenware vessels, have been common, the casseroles we know today became popular in Europe and the United States in the 50s when new light-weight metals and glassware became available.
As a lover ofall thing French Provençal, I had to mention that the word “casserole” actually is the Frenchdiminutive of casse, from Provençal cassaor “pan.”
While not stews, casseroles come in a variety of forms. Most popular and familiarcasseroles include ragout, hotpot, cassoulet, tagine, moussaka, shepherd’s pie, gratin, rice or macaroni timballo, and carbonnade.
While we’ve changed up the name “one-pot meals,” etc., casseroles, or whatever you want to call them, will always have a place on weekly menus. The convenience of their make ahead flexibility, pantry staple ease… and just plain delicious flavors will always make them a popular choice.
We’ve gathered some delicious casseroles you’ll want to add to your weekly menu!
King Ranch Chicken
“Hailing from an era when casseroles were king, this Tex-Mex dish still reigns supreme at everything from family dinners to church suppers and neighborhood potlucks. Though not an invention of the famed King Ranch—it’s more likely the creation of a ladies’ Junior League—the spicy flavors of chili powder, roasted peppers, and toasted cumin never fail to please. Seeded jalapeño and poblano peppers add mild spice, garlic adds bite, and Monterey Jack cheese, cheddar cheese, and sour cream add richness to the casserole’s creamy texture. If you’re in a rush, use a large rotisserie chicken in place of smoked chicken. It’s hard to mess up this age-old crowd pleaser.”
A Comfort Classic: Chicken Broccoli and Rice Casserole
“When you need comfort food, and it needs to be easy, and it especially needs to be filling… this Chicken, Broccoli and Rice Casserole will fit the bill, every time.”
Get the recipe here.
Creamy Spinach Tuna Casserole
“An old-fashioned favorite updated with cheesy crescent pinwheels and spinach.”
Egg and Veggie Casserole
“One surefire way to improve practically any recipe: Put an egg on it! This veggie-packed, cheesy casserole gets soft flavor from eggs and sweet potatoes, and crunch from broccoli and onions.”
Chicken and Wild Rice Skillet Casserole
“This rustic meal, a company’s-coming riff on the old-school chicken-and-rice number, is held together by a tangy gravy flavored with country ham and mushrooms. This dish is perfect for weekend nights when you have more time to devote to ingredient preparation – it takes some time for these ingredients to come together to form one of the most delicious casseroles we’ve ever cooked. We can attest that this dish is worth the wait. Nutty wild rice helps sop up all the good chicken gravy so you don’t miss any flavor. Jazz up the classic comfort food recipe with fresh toppings like flat-leaf parsley and crunchy sliced almonds.”
Million-Dollar Spaghetti Casserole
“The whole family will love this easy, cozy make-ahead spaghetti casserole.”
Moroccan Countryside Mediterranean Chicken Tagine
“Rich with the flavors of the Mediterranean,this dish quickly became a family favorite passed from mom to daughter. An easy meal with pantry staples yet redolent of the slow-cooked tagines of the Moroccan countryside.”
Get the recipe here.
Slow Cook Lamb, Sausage and White Bean Cassoulet
“Cassoulet is a rich heritage recipe originating in southwestern France, slowly cooked for hours in traditional earthenware vessels called cassoles. It can be made with many types of meat, including duck, lamb, goose and pork and often paired with a garlic sausages. Although this dish requires several hours of slow cooking, it is incredibly worth the wait.”
Get the recipe here.
Swiss Chicken Crêpes
“If you’re a fan of lasagna, you’ll love this variation: a layered casserole with melt-in-your mouth Swiss cheese and tender chicken. In place of lasagna noodles, egg roll wrappers work perfectly as quick rolled crêpe layers and soak up flavors of basil and garlic. Instead of a tomato-based sauce, expect a savory cheese sauce with lots of flavor. When choosing a jar of roasted bell peppers for the base, choose one that suits your preference – some are more acidic, while some have a smokier, charred flavor. Our test kitchen also suggests adding salt along the way in this recipe – add a dash to the blended bell peppers, and a dash to the rolled crêpes.”
Easy Chicken Tamale Casserole
“When you crave a tamale but can’t set aside hours to make them by scratch, this recipe goes a long way towardsatisfyingthat craving. In mere minutes.”
Get the recipe here.
Salmon Pot Pie Casserole
“What’s better than serving this dreamy casserole with a side of tender cornmeal biscuits? Putting them right on top.”
Beef and Bean Taco Casserole
“Tasty taco ingredients combine in this easy casserole topped with crunchy tortilla chips.”
Stovetop Chicken Pie
“After eating this pot pie version of the classic Southern chicken and biscuit meal, you’ll wonder why you didn’t think of this chicken pot pie biscuit casserole sooner. Use frozen buttermilk biscuits for quicker cook time; for special occasions, make our best ever biscuit recipe to take this comfort food to the next level. A family-size rotisserie chicken yields the perfect amount of chopped cooked chicken for this quick twist on traditional chicken potpie. Lighten up this down home meal with low fat cream cheese and reduced-fat cream of mushroom soup, or serve it over brown rice rather than biscuits.”
Classic Ratatouille
A family favorite “casserole” that becomes a main dish with the addition of pasta and or a ground meat. One we come back to time and time again!
Get the recipe here.
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