What to expect: Boasting over 500 recipes, the book includes sections on: Casserole Basics, Appetizer Casseroles, Casserole Breads, Breakfast & Brunch Casseroles, Poultry Casseroles, Beef Casseroles, Pork Casseroles, Lamb, Veal and Game Casseroles, Grains and Legume Casseroles, Fish and Shellfish Casseroles, Casseroles for Kids, Dessert Casseroles...and on and on and on. I think you get the idea.
The recipes are easy to follow and don't require a lot of difficult techniques or fancy ingredients. Many of the dishes can be made ahead of time and thrown in the oven when ready to cook, which is nice for busy people (and really--who isn't pressed for time these days?).
Best recipes: I've only just started going through this book, but there are tons of yummy recipes, like the Eggplant and Garlic Slather I featured recently. Here are a few more that I want to try:
- Chicken, Polenta, and Morel Casserole (pg. 148)
- Beef with Mushrooms (pg. 224)
- Pasta Baked with Cheese and Stout (pg. 324)
- Barley and Mushroom Casserole (pg. 330)
- Orzo Chicken for Two (pg. 546)
Deliciousness Scale: 4 spoonfuls of yum out of 5.
Details: This review is based on the 2008 edition of The Best Casserole Cookbook Ever by Beatrice Ojakangas (photos by Susie Cushner); ISBN 978-0-8118-5624-9.