The Best Casserole Cookbook Ever: With More Than 500 Recipes!
Sep 2008 · Chronicle Books
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From a James Beard Cookbook Hall of Fame author, “healthier, deliciously creative, easy-to-make comfort foods—what could be better than that?” (Sacramento Observer)
A good cook once said that a casserole is a blend of inspiration and what’s on hand. Add to that a generous helping of know-how, and you’ve got The Best Casserole Cookbook Ever.
Call it a hotdish, covered dish, or casserole—in these pages, you’ll find one-dish meals for every season and any occasion, put together with James Beard Cookbook Hall of Famer Beatrice Ojakangas’s customary common sense and uncommon culinary flair. For breakfast, there are make-ahead strata and quiches or last-minute offerings like baked omelets and Eggs Florentine; for lunches and brunches, light fare or full-on midday meals; and for dinner a dizzying array of dishes, meaty or vegetarian, made with fresh ingredients or pantry staples—from Pork Chops with Apple Stuffing to Baked Spaghetti, Southwestern Beans, or Autumn Vegetable Stew. Leave room for dessert, because Ojakangas includes sweet casseroles like Mocha Fudge Pudding and Strawberry Rhubarb Crisp. You’ll even find bread here in casserole form, from sweet Cinnamon Bubble Bread to savory Cornmeal Spoon Bread and tender Sally Lunn.
Ojakangas has advice for both expert and novice about ingredients, equipment, and meals. Combine that with whatever you have in the pantry and fridge, and this cookbook is the perfect guide to everything that a casserole might be.
“Any of these casserole recipes are great to take to parties, church dinners, or community potlucks. . . . In any season, casseroles can be comfort food at its finest.” —The Blade
“Inventive and exhaustive.” —Star Tribune
A good cook once said that a casserole is a blend of inspiration and what’s on hand. Add to that a generous helping of know-how, and you’ve got The Best Casserole Cookbook Ever.
Call it a hotdish, covered dish, or casserole—in these pages, you’ll find one-dish meals for every season and any occasion, put together with James Beard Cookbook Hall of Famer Beatrice Ojakangas’s customary common sense and uncommon culinary flair. For breakfast, there are make-ahead strata and quiches or last-minute offerings like baked omelets and Eggs Florentine; for lunches and brunches, light fare or full-on midday meals; and for dinner a dizzying array of dishes, meaty or vegetarian, made with fresh ingredients or pantry staples—from Pork Chops with Apple Stuffing to Baked Spaghetti, Southwestern Beans, or Autumn Vegetable Stew. Leave room for dessert, because Ojakangas includes sweet casseroles like Mocha Fudge Pudding and Strawberry Rhubarb Crisp. You’ll even find bread here in casserole form, from sweet Cinnamon Bubble Bread to savory Cornmeal Spoon Bread and tender Sally Lunn.
Ojakangas has advice for both expert and novice about ingredients, equipment, and meals. Combine that with whatever you have in the pantry and fridge, and this cookbook is the perfect guide to everything that a casserole might be.
“Any of these casserole recipes are great to take to parties, church dinners, or community potlucks. . . . In any season, casseroles can be comfort food at its finest.” —The Blade
“Inventive and exhaustive.” —Star Tribune
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Beatrice Ojakangas has written over 20 cookbooks. She teaches cooking classes in her home near Duluth, Minnesota.
Susie Cushner is a Boston-based photographer.
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