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June 30, 2006
Quick Hints to Casseroles
To save time stock up on pre-cut and peeled vegetables like carrots,
onions, and broccoli florets available in your supermarkets
Because generally a casserole takes anywhere
from 20 minutes to 2 hours to bake, you ought to consider using dried
herbs in dishes which require longer cooking (more than an
hour) rather than delicate fresh herbs which tend to lose
their flavor when exposed to extended periods of high heat.
If you desire a crisp, browned topping, don't cover the
casserole as it bakes.
When reheating casseroles, it's best to defrost them in
the refrigerator overnight. If that isn't possible, cover
and reheat in a 350*F (175*C) oven, allowing almost double
the baking time. To test for doneness, insert a knife or a
wooden skewer in the center of the food, if it's hot to the
touch when removed trust that it's hot throughout.
Want to make that casserole au gratin? Simply sprinkle the
assembled dish with grated cheese and bread crumbs moistened
with a little melted butter and dried herbs, and continue
baking until filling is cooked and topping is melted and
If your casserole is bland, try adding one of these ingredients:
Worcestershire Sauce, Powdered Mustard, or a dash of hot
pepper sauce (Tabasco or other).
* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll
post your hints and Q/A's in upcoming newsletters! *