Cooking Delicious Casseroles

Casseroles are one of the most versatile kinds of meals. Browned meats, vegetables, liquid and seasonings are combined in a covered oven-proof dish and baked. They can also be made with cooked pasta or rice to provide the starch instead of root vegetables like potatoes or parsnips. Here are a few tips to make this foolproof dish even easier.

Cut the meat and vegetables into uniform size pieces so they cook evenly. Just before browning the meat in hot oil, coat in flour seasoned with salt and pepper and shake off the excess. Brown in small batches so it doesn't get tough, and set aside, allowing the pan to reheat between batches. Add vegetables and saute them for two or three minutes while stirring to soften them. Combine the meat and vegetables in a casserole dish, then add the liquid of your choice, such as stock, red wine or canned tomatoes. Add herbs, and cover tightly. Cook at 350 degrees for 30 to 40 minutes, until the dish is bubbling hot.

Fill the dish about three-quarters full. Less than that, and the liquid may boil off and burn the casserole. More, and it could boil over. Any kind of meat or poultry is suitable, as well as fish. If you are using wine as the liquid, add it to the pan in which you fried the meats and vegetables to burn off the alcohol and loosen the cooked bits left in the pan before adding it to the casserole dish. If you don't have an oven-proof dish with a tight-fitting lid, cover the dish with aluminum foil and seal the edges well. Don't cover shepherd's pie; the mashed potatoes seal in the moisture and will brown in the oven.