- To save time,
though not necessarily money, stock up on pre-cut and peeled
vegetables like carrots, onions, and broccoli florets available
in either your supermarket produce aisle or salad bar-you'll
discover they make casserole preparation a snap.
- Because generally
a casserole takes anywhere from 20 minutes to 2 hours to bake,
you ought to consider using dried herbs in dishes which require
longer cooking (more than an hour) rather than delicate fresh
herbs which tend to lose their flavor when exposed to extended
periods of high heat.
- If you desire
a crisp, browned topping, don't cover the casserole as it bakes.
- When reheating
casseroles, it's best to defrost them in the refrigerator overnight.
If that isn't possible, cover and reheat in a 350°F (175°C)
oven, allowing almost double the baking time. To test for doneness,
insert a knife or a wooden skewer in the center of the food,
if it's hot to the touch when removed trust that it's hot throughout.
- Want to make
that casserole au gratin? Simply sprinkle the assembled dish
with grated cheese and bread crumbs moistened with a little melted
butter and dried herbs if desired and continue baking until filling
is cooked and topping is melted and bubbling.
- When you don't
have the specific casserole baking dish called for in a recipe,
it's best to think big. Opt to use a pan of equal or slightly
greater volume. However, if you substitute a pan that is shallower
than the one specified, reduce the baking time by 25 percent,
if the pan is deeper increase the baking time by 25 percent.
- Unsure about
the capacity of your baking pan? Measure water and pour it in
the pan to check.
- Casseroles really
taste best when made in advance. Time will allow the flavors
to blossom.
- To freeze an
unbaked or fully baked casserole: begin by lining a casserole
with heavy-duty aluminum foil, leaving enough of an overhang
on all sides to cover and seal the food later. Assemble the casserole,
laying it in the lined pan and either freeze the ingredients
until solid or bake and cool to room temperature then freeze
(it's not necessary to seal it up for this short freezing time).
Once the casserole is frozen, use the excess foil overhang and
seal airtight. Double wrap the foil wrapped casserole in freezer
proof plastic bags, label, date it, then freeze until ready to
use. (Meanwhile, you can use the casserole dish for other purposes.)
To thaw, remove the wrapping and place the frozen food back into
the dish in which it was assembled or baked. Defrost and reheat
or bake as recipe instructs.
Source: Laurann
Claridge, Chef and Food Talk Columnist of the Houston Chronicle,
Houston, Texas USA.
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Here
are some great tips to help make your casserole making endeavors
as simple and as tasty as can be.