Odds are that casseroles in 2022 will be more creative, more flavorful than casseroles from 50 years ago. As Ojakangas points out, fresh produce, spices and herbs are more readily available and American tastes have gone global. Under the heading of beef-based casseroles, Ojakangas produces recipes from Morocco (with turmeric and ginger), Greece (cinnamon and olive oil) and Belgium (vegetable oil and brown sugar); for chicken, she ranges to Puerto Rico (white sauce, shredded cheddar cheese), the American Southwest (corn tortillas, poblano peppers) and Italy (Parmesan, oregano). Cheeseheads will love her three-cheese breakfast casserole (Swiss, cheddar, mango chego). Vegetarians will find casseroles made from mushrooms and green beans.

Read the full article at Shepherd Express.