Casseroles have long been appreciated for their simplicity and ability to incorporate several ingredients and food groups into one neatly packaged concoction. Grains, veggies, protein and more can be thrown together for a quick meal any night of the week.
When I was growing up, my parents loved to fix casseroles, and they each had their favorite go-to recipes. My mother’s masterpiece was shepherd’s pie, piled high with mashed potatoes, and my father’s specialty was a Cajun breakfast casserole, which was delicious morning, noon or night. When my brother was old enough to help with the cooking, his standby was good ol’ tuna casserole. I can’t remember what I liked to make as a kid. Memories of being the dishwasher – every time, I’m sure – have probably taken its place.
Another great thing about casseroles is that just about anything can go in them. As the saying goes, “necessity is the mother of invention.” If you’re in a pinch, with only a few ingredients on hand, or you have some leftovers that need to be used up, have fun, experiment, and see what kind of tasty concoction you can come up with.
Here are some recipes to get your culinary wheels spinning.