The Best Casserole Cookbook Ever

2022
Author:

Beatrice Ojakangas

500 casseroles for every occasion—sweet and savory, hearty and light, homey and festive—from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas

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.

Ojakangas has found all kinds of ingenious ways—more than 500, actually—to say ‘baked-in-a-dish’ and still mean ‘casserole’ . . . 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. And for appetizers and snacks there are dips, spreads, and slathers; mini quiches and omelet squares; and mushrooms au gratin, curried, or stuffed. You’ll even find bread here in casserole form, from sweet Cinnamon Bubble Bread to savory Cornmeal Spoon Bread and tender Sally Lunn.

With an ever-reliable and inspired sense of how to create a delicious meal, 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.

Beatrice Ojakangas began her culinary career as a food editor for Sunset Magazine and went on to write for many publications, including Bon Appétit, Gourmet, and Woman’s Day. The author of more than thirty acclaimed cookbooks, she was selected for the James Beard Cookbook Hall of Fame in 2005. Her award-winning memoir, Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food, is also published by the University of Minnesota Press.

Ojakangas has found all kinds of ingenious ways—more than 500, actually—to say ‘baked-in-a-dish’ and still mean ‘casserole’ . . . inventive and exhaustive.

Star Tribune

[Ojakangas’s] take on casseroles just may change the way you think about these comforting standbys. . . . Healthier, deliciously creative, easy-to-make comfort foods—what could be better than that?

Sacramento Observer

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

Contents

Introduction

Chapter 1: Casserole Basics

Chapter 2: Casserole Appetizers & First Courses

Chapter 3: No-Knead Casserole Breads

Chapter 4: Breakfast & Brunch Casseroles

Chapter 5: Poultry Casseroles

Chapter 6: Beef Casseroles

Chapter 7: Pork Casseroles

Chapter 8: Lamb, Veal & Game Casseroles

Chapter 9: Pasta Casseroles

Chapter 10: Grain & Legume Casseroles

Chapter 11: Fish & Shellfish Casseroles

Chapter 12: Side-Dish Casseroles

Chapter 13: Vegetarian Casseroles

Chapter 14: Casseroles for Crowds

Chapter 15: Casseroles for Two

Chapter 16: Casseroles for Kids

Chapter 17: Dessert Casseroles

Index

Table of Equivalents

Purchase

About E-books

Available in March 2022