500 casseroles for every occasion-sweet and savory, hearty and
light, homey and festive-from beloved James Beard Cookbook Hall of
Famer Beatrice Ojakangas A good cook once said that a casserole is
a blend of inspiration and what's on hand. Add to that a generous
helping of know-how, and you've got The Best Casserole Cookbook
Ever. Call it a hotdish, covered dish, or casserole-in these pages,
you'll find one-dish meals for every season and any occasion, put
together with James Beard Cookbook Hall of Famer Beatrice
Ojakangas's customary common sense and uncommon culinary flair. For
breakfast, there are make-ahead strata and quiches or last-minute
offerings like baked omelets and Eggs Florentine; for lunches and
brunches, light fare or full-on midday meals; and for dinner a
dizzying array of dishes, meaty or vegetarian, made with fresh
ingredients or pantry staples-from Pork Chops with Apple Stuffing
to Baked Spaghetti, Southwestern Beans, or Autumn Vegetable Stew.
Leave room for dessert, because Ojakangas includes sweet casseroles
like Mocha Fudge Pudding and Strawberry Rhubarb Crisp. And for
appetizers and snacks there are dips, spreads, and slathers; mini
quiches and omelet squares; and mushrooms au gratin, curried, or
stuffed. You'll even find bread here in casserole form, from sweet
Cinnamon Bubble Bread to savory Cornmeal Spoon Bread and tender
Sally Lunn. With an ever-reliable and inspired sense of how to
create a delicious meal, Ojakangas has advice for both expert and
novice about ingredients, equipment, and meals. Combine that with
whatever you have in the pantry and fridge, and this cookbook is
the perfect guide to everything that a casserole might be.
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