The Charms of the Weeknight Casserole

It’s not the '50s or even the '70s, but we want to reclaim the weeknight casserole for harried parents, busy couples and the person who loves to cook just once for the week. And if the mere thought of "casseroles" has you thinking of tuna tetrazzini or some sort of nameless mystery held together by a can of soup, it’s time to reconsider the casserole.

Though you might be inclined to overlook a casserole as "too retro" or "too heavy," we’re here to make the case for its charms, and not just because a kitchen with a casserole bubbling away in the oven is instantly 50 percent cozier. A weeknight casserole has many charms: For one, you can make it with ingredients you likely have on hand already (including leftovers that need using up).

Despite its reputation for being utterly vintage, it is a crowd pleaser and a laid-back, one-pan dinner that can go from oven to table—the perfect blend of comforting and easy. Oh, and did we mention that a casserole is perfect made in our new Small Roasting Pan?

WHAT EVEN IS A CASSEROLE?

The question “what is a casserole” has a couple of answers: It is both a rectangular baking dish and a type of one-dish recipe. In America, casseroles most often include mixed-together ingredients like meat, starch (such as rice or pasta), and vegetables, held together by something creamy. In France, a casserole refers to a saucepan with a handle. In England, on the other hand, a casserole refers to a brothy meat stew. 

Here, we’re referring to the casserole you’re likely to find stateside, which is mixed together and baked in the oven. Think: chicken pot pie, green bean casserole, ham-and-noodle casserole (it’s worth reviving, we swear!) and cheeseburger casserole. Mac and cheese is a type of casserole in our book, though whether a lasagna qualifies is up to interpretation. Bread pudding? We’re calling it a casserole. 

THE FORMULA FOR A DELICIOUS DIY WEEKNIGHT CASSEROLE:

Though there are many, many recipes for a weeknight casserole, sometimes the best result from an unexpected pairing of ingredients from your fridge or pantry. If you want to create your own casserole, follow this approximate formula for combining the main ingredients for a great casserole:

• A protein like beef, pork, fish, poultry, beans, or tofu: It’s not strictly necessary for a casserole to revolve around a “protein,” however, it does make the casserole more filling. If you want to build the casserole around a protein, aim for about ⅓ of the total mixture. Either cook the ingredients fresh or use up leftovers–a classic casserole move.
• Rice, pasta, potatoes, bread, or another starchy co-star: There’s a reason cooked pasta was so often folded into the weeknight casseroles of yore: It’s inexpensive, quick to make, and soaks up all the delicious flavor of the other ingredients while still maintaining bite. Once boiled to al dente and cooled, pasta cooked in a casserole will add structure. Cooked white or brown rice makes a fantastic casserole mix-in, as do roasted or steamed potatoes, cubes of bread and other grains such as quinoa, farro or bulgur. Starchy ingredients should form about ⅓ of the total casserole mixture.
• Vegetables: Classic casserole veg include broccoli, mushrooms, corn, green beans, peppers, celery, zucchini, and eggplant. If you want to use a saucy veg like roasted tomatoes, consider nestling them on top of the casserole so the juices can more easily evaporate. (Roasted tomatoes topped with a pile of grated parm? Yes, please…) Vegetables should make up about ⅓ of the total casserole mixture.

• Something saucy and/or cheese: The goal here is to bind the casserole together. Think: stock, milk (or half-and-half or heavy cream), gravy or, yes, canned soup. Cream-of-mushroom, cream-of-chicken and corn chowder are all good picks. Of course, you can just go for cheese as a binder, but know that the casserole may be too dry after baking. Aim for 1 cup of liquid and 2 to 4 ounces grated cheese. (If you need to add a binding element to the liquid, whisk in an egg or two.)

• Extra flavor boosters: If you stick to the list above, you will make a fantastic casserole, no question. But if you want to play around with adding ingredients that tilt the flavor profile in one direction or another, consider adding a flavor booster or two from your pantry. Elements to consider include fresh herbs, savory spices, capers, pickles, bacon bits (definitely bacon bits), sauerkraut, sun-dried tomatoes, miso paste, anchovies, potato chips (yes!), hot sauce and dollops of pesto or olive tapenade. Go for about one cup of flavor boosters, max.

HOW TO MAKE IT: Mix the protein, starch, and vegetables together, then stir in the saucy and cheese elements. Next, fold in the flavor boosters and season with salt and pepper and bake in a 350ºF (175ºC) oven for about an hour, or until the top is golden brown and cheese (if you used any) is bubbling and an instant-read thermometer inserted into the center reads 165ºF (74ºC).

Though the whole point of a casserole is that it’s a meal in itself, there’s always room for a little green alongside a plate of cheesy, creamy casserole. Opt for simply dressed arugula or mesclun greens, quick-steamed broccoli or green beans.