Our Favorite New Casserole Recipes
We love these fresh reinventions of the classics, from
Modern Comfort Cooking, by Lauren Grier.
By Lynn Andriani
The Morning Indulgence That Reminds Us of School Lunch (In the Best Way Possible)
Combine buttery croissants with PB&J and you've got the gist of this grown-up breakfast casserole. It's a bit like a baked French toast, but instead of bread, you use cubed mini croissants, and the milk mixture also includes almond butter, vanilla extract, cinnamon and nutmeg. Strawberries and a little strawberry jam give it sweetness (or you could use Concord grapes), and then you bake everything into a glorious, golden pudding that your high school cafeteria could only dream of serving.
Get the recipe: Almond Butter & Strawberry Croissant Pudding
An American Standard, by Way of Greece
A good, old-fashioned stick-to-your-ribs meal, biscuits and gravy originated in the South—and now, Grier takes it to the Mediterranean by infusing the dish with bright flavors. She starts by browning breakfast pork sausages (or, you can try lamb sausage, which also goes nicely with the other ingredients here), and adds flour, oregano, garlic, cumin and milk to make her gravy. Then come the biscuits, which you brush with melted butter that you've stirred a bit of dried oregano into. Bake until the rounds are fluffy and then scatter halved grape tomatoes and kalamata olives, crumbled feta and chopped fresh mint over the top before digging in.
Get the recipe: One-Pot Greek Biscuits & Gravy Cobbler
A Nutritious Twist on Shrimp Pasta
There's an unexpected spin to this light, flavorful and supereasy shrimp and zucchini bake. Rather than slicing or chopping the squash, you spiralize it, turning the veg into fettucini-like noodles. Mix them with shrimp that's gotten the "scampi" treatment (that is, cooked with garlic, shallots, wine and lemon juice) and pour it all into a baking dish with lemon-pepper-panko crumbs; then bake 15 minutes, until the panko is golden-brown. The finished dish is lively and warming—and healthy, too.
Get the recipe: Shrimp Scampi-Zucchini Noodle Bake
A Zippier Chicken Casserole
We don't typically see Asian flavors in casseroles, yet this Thai spin on a chicken and rice bake proves that they can be downright delicious. The comforting supper begins in the usual way, with a roux—but curry paste, chili garlic sauce, grated ginger and garlic lend the sauce a gentle spice and depth. In addition to the chicken and rice, there are also sautéed orange bell peppers and onions, and once everything has baked together, you garnish it with chopped cilantro and sriracha for brightness and spice.
Get the recipe: Thai Chicken & Rice Casserole
The Pasta Lover's Version of a Louisiana Treasure
One small change, and jambalaya, the filling meat, vegetable and rice dish that's well known in Creole and Cajun cuisines, tastes completely different. The switch here is spaghetti in the place of rice (though you can also swap in penne, elbow macaroni or rigatoni). It's untraditional, sure, but surprisingly tasty. You first sauté onion and celery, then stir in pieces of andouille sausage. In go garlic, Cajun seasoning and slices of chicken breast. Next come diced tomatoes, heavy cream and shredded cheddar, which simmer into a thick sauce. Separately, you cook spaghetti, and then mix everything together—plus a few eggs, to help bind it—transfer it all to a skillet and bake 20 minutes, until the top is golden-brown.
Get the recipe: Jambalaya Spaghetti Pie
Published 12/07/2017
