Casseroles

What is a casserole?

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

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2 Types of Casseroles

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

Nutrients in Casseroles

Protein Meat, fish, eggs, dried beans, cheese

Carbohydrates Rice, pasta

Fat Sauces

Vitamins Vegetables

Minerals Vegetables

PROTEIN

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

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

VEGETABLES

• Contrast in color

• Adds variety in texture

• Adds nutrition (carbs, vitamins and

minerals)

Advantages of making casseroles

a. Saves timeb. Saves energyc. Easy to prepared. Complete meale. Economicalf. Large varietyg. Make aheadh. Can be Frozeni. Serve in same dish cooked inj. Leftoversk. Little supervision while cooking

Toppings

Used for Color & Contrast Variety in texture Protects protein ingredients from heat

Croutons Crackers Chips Cheese

Easier Clean Up?

Clean dish as soon as possibleSoaking dish in water and soap Sprinkle dish washer detergent in soaking dish

Topping too Dark?

Cover lightly with tin foil

Remove foil last 5-10 minutes of cooking.

Protein Foods1. Fish Hamburger

2. Eggs chicken

3. Dried beans

Starch/carbs/Filler1. Rice

2. Pasta

3. Lasagna Noodles

Extras1. Spices

Vegetables1. Tomato

2. Green pepper

3. Bean

4. peas

Sauces/Binders1. Tomato Sauce

2. Cream of Chicken

3. Cream of Mushroom

4. Canned soups

Toppings1. Cheese

2. Croutons/Bread

3. Crackers

4. Potato Chips