3 Crucial Casserole Tips
Need some casserole inspiration? Check out some of my favorites: Super-Duper Corn Souffle, Cherokee Casserole, Caramelized Cheddar Mac’n’Cheese, Inside-Out Stuffed Pepper Casserole, Creole Casserole, On the Border Enchilada Lover’s Casserole
Undercook Pasta: One of my personal recipes up there is that Caramelized Cheddar Mac’n’Cheese, and there are two secrets to that recipe, one of which is undercooking the pasta. By undercooking the pasta significantly, it is allowed to finish cooking in the oven. There’s nothing I hate more than mushy macaroni and cheese. This tip also applies to rice.
Hear the Sear: I know it can be a pain to wash an extra dish, but if you use something like a Le Creuset you can still make everything in one dish. By searing meats prior to putting them in the casserole, it creates a texture difference that will hold up even if you then smother the meat in cheese and sauce. A casserole may taste delicious, but I find that searing the meat prior to cooking is what can take it to the next level.
Keep Them Dry: The veggies, not the casserole itself. One of the first casserole disasters I had was when I tried to make a delicious spinach stuffed pizza and it turned into soup because I didn’t make sure to thoroughly wring out the spinach beforehand. I had to throw out the attempt and call up the local pizza place to get my fix. I also find that allowing soaked cheeses like feta and mozzarella to drain a little before putting into the casserole helps things come together nicely.