Casseroles

1
Casseroles
2
What is a casserole?

• A blend of cooked ingredients that are heated
  together to develop flavor.

3
2 Types of Casseroles

• Layered

• Blended

4
Parts of a Casserole

• Base main texture flavor
• Meat, poultry, fish, ground beef or cheese
• Extender - thickens
• Bread crumbs, potatoes, rice, grits, grains, dry
  beans
• Binder holds together
• Milk, broth, fruit juice, soup, eggs or sauce

5
Nutrients in Casseroles

• Protein
• Meat, fish, eggs, dried beans, cheese
• Carbohydrates
• Rice, pasta
• Fat
• Sauces
• Vitamins
• Vegetables
• Minerals
• Vegetables

6
PROTEIN

• Used as the main ingredient.
• EX. Meat, fish, eggs, dried beans and cheese.

7
STARCH/ CARBOHYDRATES

• Adds substance or body
• Used as an extender
• Adds energy through carbs
• e.g. Pasta and Rice
• Undercook rice and pasta so they can continue to
  cook during backing process

8
VEGETABLES

• Contrast in color
• Adds variety in texture
• Adds nutrition
• (carbs, vitamins and minerals)

9
Advantages of making casseroles

1. Saves time
2. Saves energy
3. Easy to prepare
4. Complete meal
5. Economical
6. Large variety
7. Make ahead
8. Can be Frozen
9. Serve in same dish cooked in
10. Leftovers
11. Little supervision while cooking

10
Toppings

• Used for
• Color Contrast
• Variety in texture
• Protects protein ingredients
• from heat
• Croutons
• Crackers
• Chips
• Cheese

11
Easier Clean Up?

• Clean dish as soon as possible
• Soaking dish in water and soap
• Sprinkle dish washer detergent in soaking dish

12
Topping too Dark?

• Cover lightly with tin foil
• Remove foil last 5-10 minutes of cooking.

13
Vegetables Tomato Green pepper Bean peas
Sauces/Binders Tomato Sauce Cream of Chicken Cream of Mushroom Canned soups
Toppings Cheese Croutons/Bread Crackers Potato Chips
Protein Foods Fish Hamburger Eggs chicken Dried beans
Starch/carbs/Filler Rice Pasta Lasagna Noodles
Extras Spices