Calling all Casseroles!


“I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock.”

– writer Barbara Grizzuti Harrison

Broccoli Casserole, image from Cooking Light Magazine

In order to stay true to my roots in flyover country, I included “a casserole” on my list of 30 recipes.  It was intentionally vague.   I have a limited casserole experience and even less casserole knowledge.  Yet, the casserole is a pillar of life in flyover country.  Having at least one delicious casserole recipe in my repertoire will be a right of passage for me.

A casserole, technically, is pieces of meat or poultry and vegetables baked with a binding starch and some form of liquid, often accompanied by a crunchy topping.  It is different from a stew because you bake it rather than cook over heat on a stove top.

The problem is, I don’t have any tried and true, delicious casserole recipes.  My mom occasionally made the one with scalloped potatoes and ham, but few others.

Confession: I didn’t eat green bean casserole until I was in college.  We never had it….ever.  No, it was not even part of the Thanksgiving regalia.  SECRET: I don’t really even like it.

The infamous green bean casserole, absent from my childhood home.

The goal is to make a casserole on Sunday evening.  Sunday is the four+ hour LOST finale extravaganza, so I will be out of the kitchen and on the couch. Perfect night for a casserole!!  SO– I’m soliciting your recipes and suggestions.

What is the best casserole you’ve ever had?  Is there a recipe that puts all other casseroles to shame?  Are there <gasp!> gourmet casseroles out there?

And include the story.  Is this the tater tot casserole your mom makes when you come home?  Is it the tuna casserole your spouse begs you to cook?  Is it the recipe off the back of a soup can label?

** Leave me a suggestion in the comments or email me at theflyoverfoodie@gmail.com.  Thanks in advance for sharing!

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5 responses to “Calling all Casseroles!

  1. I have two. The first one is not really a meal so much as it is a side. It’s a potato caserole, which is pretty common, but this is the recipe my mom has always used. We call them Lake Potatoes because she always brought them to the lake home of some friends of theirs in Minnesota. Now I bring them to my in-laws’ lake home. They are a crowd pleaser, but this recipe it is not for the health nut. No judging.

    Lake Potatoes

    2 lb. bag frozen hash browns
    1 can cream of chicken soup
    1 large carton of sour cream/chives
    1 cup shredded cheddar cheese
    ½ cup onion, finely chopped
    ½ cup margarine, melted
    1 tsp. salt
    ¼ tsp. pepper

    Thaw hash browns and mix all ingredients together. Top with 2 cups crushed corn flakes mixed with ¼ cup margarine, melted. Bake at 350 degrees for 45 minutes in a 9 x 13 pan – or 60 minutes if refrigerated. Freezes well.

    The second one is a yummy, but finicky, chicken caserole. I do not have this recipe on hand but have requested it from my mother. To be continued…

    Thanks for sharing, Noreen. Happy cooking.

  2. Okay – as promised, here is the other favorite casserole recipe. This is from my Grandma. I told my mom about your blog. She is excited. She immediately emailed me the recipe. She says, “I hope she likes it – it’s always a hit and I think, for a casserole, looks quite sophisticated.” (Though it does contain Velveta!) Best thing about it? This one is called a ‘hot dish’ – who doesn’t love that?

    Chicken Asparagus Hot Dish

    2 cups cooked, diced chicken
    1 large can cut asparagus, drained
    1 cup diced Velveeta cheese
    1 7 oz pkg. narrow egg noodles
    ½ cup chopped cashews
    1 small can mushrooms
    1 small can pimento
    1 cup diced celery
    ¼ cup diced onion
    ½ cup diced green pepper
    1 small can chopped black olives

    Arrange in layers in a 9 x 13 pan or casserole dish. Mix together and pour over casserole:

    1 can cream of chicken soup
    1 can cream of mushroom soup
    ½ cup mayonnaise
    Salt and pepper

    Top with chow mein noodles or make it the night before and add noodles before baking. Bake 1 hour at 350 if it has not been refrigerated – longer if it has. I usually bake a while and add noodles later on so they don’t brown.

    Okay good luck – I hope you find the perfect recipe.

  3. Thanks for the recipes Alison! The asparagus one will definitely get a try!

  4. Pingback: Casseroles: Feeding Flyover Country for God-knows-how-long « The Flyover Foodie

  5. Chester Wallenstein

    when it comes to casseroles, i just love the taste of chicken casserole, it is really yummy.:

    My own, personal internet page
    <a href=" http://www.foodsupplemendigest.com/low-iron-symptoms/

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