COMFORT FOOD:
THE CASSEROLE
EVERYTHING OLD IS NEW AGAIN
BY KAREN D. PERRY
A visit to my Mother’s apartment is always bittersweet.
Old family photographs look down
from every wall. Souvenirs of a lifetime of
travel fill the bookcases. Her cookbook shelf holds
volumes yellow with age from the forties and fifties.
What does this nostalgia have to do with the casserole?
The answer is quite simple. “Everything Old is
New Again.”
The casserole will always be welcome on cold
winter days. Families large and small will cheer its
placement on the dining room table. Your mother
or grandmother will appreciate the convenience of
a complete meal in a single dish. Wash-up will be
simplified with only one dirty pot.
Think about the lifestyle changes the pandemic has
caused. We venture out to restaurants less frequently,
preferring to eat at home. The number of guests in
our homes has decreased dramatically. There are, for
the immediate future, no large celebrations of family
milestones or dinner parties with friends. Instead, the
trend is eating at home, in small circles close friends
or immediate family where we know that all have
received their boosters.
Things have come full circle. Examine the whole
picture, with its patterns of menu planning and ingredient
selection. You will see the 1950s. “Everything
Old is New Again” when a previous lifestyle serves
all the needs of the present.
The major change from the vintage casseroles to
their modern versions is increased knowledge of
nutrition. One of the most important additions to
the recipe is the “Nutrition Facts” section. In addition
to serving size and calorie information, there is a
breakdown of every element in the recipe. Fat, cholesterol,
sodium, carbohydrates, dietary fiber, protein,
sugars, niacin equivalents, saturated fat, vitamin a and
potassium are all measured and reported.
There is also the addition of fresh ingredients and
new spices that broadens the taste of the modern
version of casseroles. In the circa 2021 version of
“Cheesy Ground Beef & Cauliflower Casserole,” for
example, chopped green pepper, chili powder and
ground cumin have been added. Fresh chopped green
peppers are a new ingredient. Flat garlic powder has
been replaced by minced pieces of fresh garlic.
Finally, there are recipes that have remained the
same over the years. Their perfect vegetables and spice
combinations have simply withstood any changes.
One example of this is the “Shrimp & Crab Casserole.”
In the February issue, we will put aside thoughts of
the pandemic. Instead, we will direct all of our focus
and energy in the direction of Valentine’s Day. We all
need a celebration that is the best ever.
Think about your favorite Valentine’s Day. What
did you eat to enhance the magic of the day? Please
call me at (718) 225-0107. We will exchange Valentine
memories and share terrific recipes to include in our
celebration.
CHEESY GROUND BEEF &
CAULIFLOWER CASSEROLE
CIRCA 2021
In this update on the classic ground beef casserole,
the high level of carbohydrates in the elbow
macaroni has been removed. In its place, the lower
carbohydrate level of cauliflower and fat content
are taken into consideration. “Lean Ground Beef”
is specified in the ingredient list and interest in the
sodium level is displayed in the “no-salt-added”
requirement for the petite-diced tomatoes.
YIELD: 6 SERVINGS
PREP TIME: 30 MINUTES
• 1 tablespoon extra-virgin olive oil
• ½ cup chopped onion
• 1 medium green bell pepper, chopped
• 1 pound lean ground beef
• 3 cups bite size cauliflower florets
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground chipotle
• 1 (15 ounce) can no-salt added small diced
tomatoes
• 2 cups extra-sharp cheddar cheese
• 1/3 cup sliced pickled jalapenos
Position rack in upper third of oven. Preheat
broiler to high. Heat oil in large oven-safe skillet
over medium heat. Add onion and bell pepper;
cook, stirring until softened, about 5 minutes. Add
beef and cauliflower, cook, stirring and breaking
the beef up into smaller pieces, until no longer pink
(5-7 minutes). Stir in garlic, chili powder, cumin,
oregano, salt & chipotle; cook until fragrant, about
1 minute. Add tomatoes and their juices; bring to a
simmer and cook, stirring occasionally, until liquid
is reduced and the cauliflower is tender, about 3
minutes more. Remove from heat. Sprinkle cheese
over the beef mixture and top with sliced jalapenos,
Broil until the cheese is melted and lightly browned
(2-3minutes).
SHRIMP & CRAB CASSEROLE
Timeless
Yield: 8 Servings
Prep Time: 25 Minutes
• 2 packages (8.8 ounce each) ready-to-serve
long grain and wild rice
• ¼ cup butter, cubed
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 3 tablespoons all-purpose flour
• 1-1/2 cups half-and-half cream
• 1 teaspoon seafood seasoning
• ¾ teaspoon salt
• ½ teaspoon hot pepper sauce
• ¼ teaspoon pepper
• 1-1/2 pounds uncooked shrimp (31-40 per
pound), peeled and deveined
• 2 cans (6 ounces each) lump crabmeat, drained
• 1 cup shredded Colby-Monterey Jack Cheese
Preheat oven to 350 degrees. Spread rice into
a greased 13x9 inch baking dish. In a large skillet
heat butter over medium-high heat. Add celery and
onion; cook & stir until tender (6-8 mins). Stir in
flour until blended; gradually whisk in cream. Bring
to a boil, stirring constantly; cook and stir until
thickened (1-2 minutes). Stir in seafood seasoning,
salt, pepper sauce and pepper. Fold in shrimp and
crab. Spoon over rice. Sprinkle with cheese. Bake,
covered, until shrimp turn pink (40-45 minutes).
Let stand 5 minutes.
CHICKEN & STUFFING
CASSEROLE
CIRCA 2021
In this modern version of “Chicken & Stuffing
Casserole,” heavy, nutrient-free biscuit mix has been
replaced by lighter vitamin enriched multigrain
bread.
YIELDS: 8 SERVINGS
PREP TIME: 1 HOUR 30 MINUTES
• 6 cups cubed multigrain bread (1/2 inch thick;
about 12 ounces)
• 1 ½ cups no-salt added chicken broth
• 2 tablespoons cornstarch
• 4 tablespoons unsalted butter, divided
• 1 cup chopped yellow onion
• ½ cup chopped carrot
• ½ cup chopped celery
• 3 cups shredded cooked chicken breast
• 1 cup sour cream
• 1 teaspoon chopped fresh thyme
• 1 teaspoon poultry seasoning
• ¾ teaspoon kosher salt
• ½ teaspoon ground pepper
Preheat oven to 350 degrees. Arrange bread
cubes in a single layer on a large baking sheet.
Bake until evenly toasted and crisped, about 15
minute Let cool for about 10 minutes. Meanwhile,
whisk broth and cornstarch in a small saucepan
until smooth. Bring to a boil over medium-high
heat, stirring often. Cook, stirring constantly, until
thickened and glossy, about 1 minute. Pour into a
large heatproof bowl; let cool for about 10 minutes.
Heat 1 tablespoons butter in a medium skillet over
medium-high heat. Add onion, carrot and celery;
cook, stirring often, until softened (5-8 minutes).
Add to the broth mixture in the bowl along with
chicken, sour cream, thyme, poultry seasonings, salt
& pepper; stir until thoroughly combined. Measure
1 ½ cups of the toasted bread cubes into a small
bowl, and set aside. Stir the remaining bread cubes
into the chicken mixture into the baking dish. Coat
a 2-quart baking dish with cooking spray; spoon
the chicken mixture into the baking dish. Place the
remaining 3 tablespoons butter in a small microwaveable
bowl; microwave on high until melted
(30 seconds).Add the reserved bread cubes and toss
to coat. Sprinkle evenly over the chicken mixture.
Bake until golden and bubbly, (30 minutes) let cool
for about 10 minutes. Serve
January 2022 ¢ NORTH SHORE TOWERS COURIER 19