Casseroles

Nothing beats a casserole on a cold winter night, ease of preparation and succulent flavors combine to make them one of the winters favorite foods. There is no limit to the variety of foods that can go into a casserole!
Chicken, pork, beef and seafoods are the basics, however, there are also vegetarian/meatless favorites starting with such food as squash, eggplant and artichoke just to name a few.
Anything is game in a casserole, pasta, vegetables, meat, eggs, sauces and there are even delicious fruit casseroles for desserts.
Casseroles can be made for breakfast (try hash browns, eggs, ham and cheese, using crescent rolls as the base), brunch (how about day old French bread, blueberries and cream cheese) lunch (ground beef, condensed soup, cheese and French-fries) or supper (mashed potatoes, ground beef, onion, mushrooms, cheddar cheese) the varieties are endless.
After Thanksgiving, try turkey in a casserole, it is a different way to prepare turkey when everyone is tired of the sandwiches and soup! Use wild rice, cubed turkey, condensed soup, celery and onions for a tasty casserole.
Any casserole that calls for chicken can be adjusted to use with turkey quite easily.
Casseroles can be frozen (in most cases) and reheated at a later time, or freeze them in individual servings for after school snacks for one. What man or woman wouldn't like to take a serving of their favorite casserole to lunch.
When cooking for one or two, casseroles are fairly simply to pare down to smaller servings. If you have a favorite, (mine is chicken, tortilla chip bake) that doesn't freeze well, just prepare the main ingredients and freeze in small portions, add tortilla chips after it is thawed and before you bake it!
Pot-lucks are a wonderful place to bring a casserole; you can make a large amount of food, usually for a small amount of money. Remember that casseroles are limited only by your imagination and willingness to experiment; they can be fun to create and are a wonderful taste treat.

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