Article by media partner Cuisine Noir, the country’s first Black culinary lifestyle outlet since 2009 dedicated to connecting the African diaspora through food, drink and travel.
Just because casserole recipes are the OG of budget meals, doesn’t mean you should sleep on these soulful all-in-one dishes.
“A casserole is a really good, quick way of fixing a hearty meal without having to do it individually. You can do it all in one bowl and put it in the oven and go sit down somewhere,” says award-winning author and executive chef Felicia Grady about why casserole recipes not only taste delicious but also save time and energy.
Budget Meal Ideas
As far as budget meals go, it’s hard to beat a casserole, states Grady who says casserole recipes are great for using up leftovers as well as stretching protein ingredients to help maximize serving portions.
“Casseroles are definitely more budget friendly because you can get [some protein], cut them up and that would be enough because you have the rest of the ingredients in that casserole,” she notes.
So What Is a Casserole?
Usually combining a protein with starch, vegetables and stock, casseroles are baked in the oven using a deep-dish container securely covered to prevent moisture from evaporating. A tight cover, says Grady, will help trap the steam and cook the ingredients properly.
“Whatever pan you want to serve it in, cook it in,” coaches Grady about the easy-to-prepare casserole. “The stock [from the protein or vegetables] will cook the carbohydrates and that’s what makes it a casserole,” defines the chef.
She emphasizes that keeping the casserole covered is important because just a hint of an opening allows moisture to evaporate—and when that happens you get a dry casserole. “You can use a cast iron Dutch oven with a lid, but anything that has a lid that fits well, and can go into an oven, is fine. But it has to have some depth to it, about four inches, to hold all the casserole ingredients,” she notes about the ideal casserole vessel.
5 Classic Casserole Recipes
Grady shares her top five casserole picks, and shares helpful hints, for creating soulful casserole recipes we can all try.
1. Chicken & Rice Casserole
While we might instinctively reach for chicken breasts to use for the classic chicken & rice casserole, Chef Grady isn’t a fan of this cut. “Chicken breasts are okay…but they can be dry. They don’t really give out that much flavor,” she observes.
Instead, she prefers to use chicken thighs or chicken legs, browned and cooked bone-in, prior to incorporating into the casserole. She’ll then separate the meat from bones, dice the meat and add that, along withs the cooked meat juices, to her casserole recipe.
As for the rice, Grady likes to use long-grain white rice in her casserole recipes along with broccoli. She’ll also add cheese, midway when cooking, for added flavor.
2. Tuna Noodle Casserole
This classic casserole is a favorite with Grady and she shares her version of the recipe exclusively with Cuisine Noir readers. For her take on recipe, the chef likes to use canned tuna for her classic Tuna Noodle Casserole.
“Make sure you drain the tuna and flake it,” she coaches. She also likes to sauté some bell peppers and garlic to add even more flavor to the dish. To cook the noodles in the casserole, Grady will opt for either vegetable or chicken stock.
RECIPE: Chef Felicia Grady’s Tuna Noodle Casserole
By Jocelyn Amador
