Is this for Thanksgiving or life in general?

Life in general......Lasagne, taco pie, baked ziti, eggplant parm, many soups can turn into casseroles. I don't do a lot of casseroles cause there are just the 2 of us and most of them are loaded with pasta and cheese!

I love tuna noodle casserole!

I like chicken divan, scalloped potatoes with ham and Spanish Rice.

Annie

For me, those are the weird. ;)

I don't use recipes. For a basic casserole, I'll put a layer of cooked rice or pasta or sliced potatoes in the bottom, perhaps with some herb or other seasoning to match the plan. If they're damp or I think the dish will need the structure, I'll bake that in place a bit. Then, I layer the meat and veg, trying for an even distribution, again, with flavors to match the intended theme. Pour on a sauce velouté, or custard, or cheese sauce, or perhaps just beaten eggs to bind. Top with bread crumbs or grated or sliced cheese, or sliced potatoes, or whatever. Perhaps put foil around the edges if I think it'll burn. Bake at 350 F for 45 minutes. :)

I like to make scalloped potatoes w/ sliced celery and green beans added to the layers, then top with cheddar cheese and smoked paprika.

Pasta bakes are always a hit too. I like to mix in diced cheese, rather than grated or sliced, so it doesn't all disappear into the sauce.

And baked mac & cheese topped with hotdogs or smoked sausage is old-school.

Recipes for all of these basic casseroles are relatively easy to find online. I like to use MarthaStewart.com, epicurious.com, and BHG.com. BettyCrocker.com has classic recipes as well.

P.S. I make a salmon noodle casserole, subbing chunks of canned salmon for tuna. We like lots of veggies in it: carrots, celery, peas and onions

Your list just reminds me why there are very few casserole dishes that I make or eat. Have never been a fan of casseroles.

For me, the only "bad" casserole is one that has ingredients I don't care for :-) So anything with chopped frankfurters in it would be on my 'avoid' list (franks belong in hot dogs....period!). Otherwise, I like casseroles and consider them to be any dish that has a mix of proteins, starch and vegetables (usually) in a sauce that is slow baked or just heated through - stratas, shepherd's pie, tamale pie, chicken pot pie and mac and cheese are all casseroles in my book.

I don't think most casseroles require a recipe and I make a bunch up when I feel like it, depending on what I have on hand. One of my favorite meals growing up was a ground beef casserole that my mom made, Tallerene. Also a seafood strata. And my daughter (who is almost 30) ranks my tuna casserole as among her favorite meals and always requests it when she comes to visit.

You stopped me cold with "bad" tuna casserole because that's my one favorite, and to my surprise I can't think of any others I make. Rice pilafs, but not "casseroles" since I've come to prefer, in baked dishes anyway, some ingredient(s) cooked separately to complement whatever's cooked as one.

You've made me hungry for tuna casserole just by mentioning it, though. Are you SURE you don't like it? If you don't like tuna, that's the end of that. But if you were traumatized by one repellent recipe that's a whole different matter. :)

Any casserole is only as good or bad as the way it's seasoned and the ingredients. I have eaten horrible chicken divan and wonderful versions of that dish.
Chicken Tetrazinni can be wonderful...or awful when made with canned soups and Pasteurized processed cheese food.

Suggestions for good casseroles Eggplant parmesan, Chicken parmesan, scalloped potatoes and ham, cheese strata, Chicken pot pie in a casserole dies as well as beef pot pie

Agreed about ingredients making or breaking a dish.

And mmmm Tamale Pie! Chilaquiles is pretty great too.

Absolutely love tuna noodle casserole as long as there is no canned soup involved. In fact that goes for lots of casseroles, chicken divan, Mexican nacho casserole, something my Mom called hamburger stew, chicken stew with biscuits, lasagna, scalloped potatoes, cheese and ham.

I'm good with most casseroles as long as there is no canned soups in them.......that tinny , salty taste is off putting to me

I don't understand the canned soup thing when it's so easy to make a velouté. Well, that does presuppose that you have stock, but even packaged stock isn't as icky tasting as canned soup.

It's not just the ingredients. Those obviously have to be good. There is some art to making a good casserole. You have to get the flavors to match and create a unified whole, while controlling the moisture (not soupy, not dry, and gooey only if on purpose). Also, one does want to make it nutritionally reasonable, rather than a 100% fat and salt fest. After awhile, you start to get a feel for it, and can just whip one together from whatever you have.

There are times I do crave the old fashioned tuna casserole, but it is rare LOL. My favorite casserole is Chicken Enchilada -- shredded chicken, mixing green chili sauce with sour cream, shredded cheese rolled in tortilla, fill pan, top with more of the sauce -- bake and toward the end of baking top with more cheese. Serve with pico de gallo and shredded lettuce with guacamole. The other casserole I make is a mac and cheese with lobster. I uses a variety of cheeses but basically gouda, swiss, cheddar, make your white sauce toss with semi cook noodles then bake. Sometimes I sprinkle with truffle oil when fresh out of the oven or add chopped up portobellos

I'm also in the "no canned soup" camp, I cannot stand the stuff, it just tastes like salt to me. My youngest daughter used to sit on the couch and eat Cream of Mushroom straight out of the can while I cringed. Maybe that's why she had a stroke at 27!

I also like Tamale Pie, Pot Pie in various forms, Shepherd's Pie, and a deconstructed cabbage roll casserole, as well as Eggplant Parmesan.

Elery hates casseroles when they are "gloppy", and he doesn't like canned soup or gravy either, so he's not a fan of Pot Pie, unfortunately, or chicken divan and he especially detests Tuna Noodle casserole or anything hot with canned tuna in it. No green bean casserole for him either, LOL, and I always get a remark of some kind when I make it for the kids at holidays.

Annie

Mmm, shepherd's pie...

And Pastitsio!

Funny, I hadn't considered Eggplant Parmesan a casserole. Maybe that depends on how deep you make it? I usually have just 1 1/2 layers.

how about the miles-long lists of impossible pies? Easy from scratch with home made bisquick mix ... fits in a pie plate and savable for days (if it lasts that long) ...

Moussaka!

I'm with the moussaka.

I also like scalloped potato casserole with lots of cheeses, onion, cabbage, and seasonings, done in layers.

Using eggplant as a base, especially if combined with mushrooms and some hardier greens (broccoli, bok choy...) and onions. Cheese is nice but if properly seasoned, is optional.

My favorite after T-day casserole is leftover slices and chunks of turkey (needs to include at least some of the dark meat), stuffing, gravy, and topped with slices of cheddar. Unsweetened mashed sweet potato is nice in there too.

I like a good shepherd's pie (lamb is not optional).

Oh, there's the refried bean casserole: I usually use refried black beans, cheddar and Monterey jack cheeses, Mexican seasonings, and sometimes I'll top the whole thing with mashed potato (then the cheeses) and an egg, and bake.

A lot of standard casseroles are uninspired in the seasoning department. Mother would pump up her tuna casserole using Durkee's salad dressing (but I haven't seen that dressing around for ages... I could try playing around with a workaround) and she would also add veggies. I haven't tasted a good tuna casserole since Mom. I haven't tried making it myself (as these days I prefer to have my tuna raw or lightly seared...)

The only good thing about the green bean casserole was the dried canned onion crisps on top... and that was only good until they got soggy.

Susan, my brother made a wonderful mac and cheese with lobster, and he also included bell pepper for cheerful color. I do not like plain mac and cheese at all.... it needs a variety of cheeses, and it also seriously needs other food ingredients... if lobster is not to hand, I'm happy with a plethora of broccoli, mushroom, and other veggies that mix in well. But plain... I just feel it applying itself to my hips without any decent taste sensation on its way down the gullet.

A casserole is only as good as its ingredients -- although I have to say while I like rice, I don't like what happens to its texture in casseroles. So I'll never add it to any I make.

I’m also with moussaka.

My DH makes a tuna casserole that is quite nice. He makes it with a tomato base and calls it Tuna Bake.

Sauté a large brown onion and chopped clove of garlic in olive oil. Add seasoning, large pinch of dried basil and two cans of chopped Roma tomatoes. Cook and stir for about 20 mind. Add.a large can of tuna and stir without breaking up tuna too much.

Add tomato/tuna mixture to cooked pasta (macaroni or penne etc), mix and pour all into a casserole dish. Sprinkle cheddar cheese on top and bake in a medium hot oven for about 30mins. Cut square slices to serve.

Quite the Batchelor thing but that was long ago.

One of the strangest casseroles but one of my most favorite is called "Rabbi Rueben's Casserole". I'm of German descent and remember something similar that my grandma made from her boiled-all-day corned beef leftovers and homemade sauerkraut with small peeled white whole potatoes on the side that she grew, homemade applesauce (no cinnamon for her), and a slice of her fresh glorious white bread (not buttered) covered in her crabapple jelly.

Rabbi Reuben Casserole
2005 News&Observer Raleigh NC Newspaper

Half Recipe 4 servings - Full recipe 8 servings in (parentheses):

Cut off crusts, cut into cubes, lay out 3 hours to dry:
3 (6) slices Pumpernickel Bread
Whisk together:
1 (2) egg
1 t (2 t) sharp coarse-grained mustard, like deli-style
2 t (4 t) butter, softened
1C (2C) milk
Add and stir well:
1/4 (1/2) of a medium onion, chopped
1/4 C (1/2 C) sauerkraut, squeezed dry (do not use canned - use only glass jarred or homemade)
1/4 t (1/2 t) salt (I don't add this since other ingredients
are already salty)
1/4 t (1/4 t) freshly ground pepper (or more)

Optionally - add to mixture:
1 to 3 cubed, partially cooked, peeled white potatoes

Lay half the mixture in bottom of shortening-greased
casserole dish, put cubes or slices on top:
1/4 lb. (1/2 lb.) cooked, cubed corned beef (or, use sliced fresh from
deli if there aren't any CB leftovers)

Cover with the remaining mixture. Dot with cubed bread that you push down into
the mixture. (Optionally: Mix all together and put in a casserole dish.)

Cover and chill 2 hours, or up to overnight (not more
than 12 hours).
Bake, covered loosely with foil, at 350F for 30 minutes. Remove foil and top
with:
2 (4) slices Swiss cheese
Bake another 15 to 20 minutes until puffed and golden.
Cool 10 minutes and serve hot.

This is also terrific leftover, divided into portions,
and reheated in the microwave. It does not freeze well though.

My mother made tuna noodle casserole using cream of celery and cream of chicken soups. Yes canned soup. I haven't made it in years but I made it as mom did. I'll have to make it one day but highly doubt my grands will like it. I'm all about fresh and try to stay away from processed foods but there are some I use. Like the canned soup for tuna noodle about every 10 years. Lol...although the kids do like Campbells tomato soup. Now gI've them store bought bread and they won't touch it or canned veggies.

Lol mamapinky, when I grew up we had to eat whatever Mom gave us or go without! Now, I can’t keep track of what the grands will eat or not. And....that can change just when I think I’ve got it down pat.

My mother always said, "You're going to be awfully hungry in the morning." if we didn't like and/or wouldn't eat what she prepared and she was a wonderful cook.

I used to really look forward to Turkey Tetrazzini after Thanksgiving. One of my absolute favorites.

I love tuna noodle casserole. Nobody else in the family likes it.

My mother used to make the homemade Bisquick "casseroles" and I liked those a lot.

Nice warm and comfy dinners when the weather turns chilly.

Someone made me a casserole once with canned corned beef in it. It smelled like ( to put it politely ) "who's been a bad dog". And, no, even the dog would not eat it.

Have to say, I've never eaten Turkey Tetrazzini, and it doesn't look appetizing to me. We did have the leftover turkey casserole, and that was better than the initial T-Day offering, and we loved it.

I guess I'm a minority, I like the canned soup as an ingredient and as a lunch meal in the winter. I make a lot from scratch, but do use the soups when called for.

I like (among others):

Turkey and mixed vegetable casserole topped with biscuits.

Lasagna.

Original chicken and rice casserole.

Turkey and black bean enchiladas

Farmer's casserole

Ham and broccoli

King's ranch chicken

Cavatini (the old Pizza Hut version)

ETA: I have tried some of the copy cat-make your own soup ones and they are not the same. I don't mind making the sauce from scratch for something, but if I want Original Chicken and Rice casserole, I want the one with the Campbell soups.I may only make it once a year, but I want THAT one when I make it.

I've had more bad tuna casseroles than good ones.. but I have indeed had some right tasty tuna casseroles. Green bean casseroles are often boring, but I have had good ones of those too. Franks/dogs got no business in any of my casseroles, but I understand that's wonderful for some folks.

I love casseroles. I use tinned Campbell's cream of soups too- always have an assortment of flavors on hand. Also handy are the more broth soups like beefy mushroom and cheese soups too. I also like making my own cream sauces and veloutes too. Really just depends on the casserole.

I make a heart attack of a casserole called "Southern" summer squash casserole that is full of slabs of those mature summer squash smothered between creamy tinned soup and sour cream and onions with a bottom layer of stuffing and a butter cracker top crust- both loaded with butter. Spicy sausage, chicken, or shrimp layers optional. Been working on a "lighter" version of this one.

Some casseroles don't get any creamy, like my family staple of "casserole". It is the only casserole just called casserole. Layers of sliced raw potatoes and carrots, small blobs of raw ground beef, minced raw onion, tinned diced tomatoes, and tinned or frozen peas are layered up and baked low and slow till all is tender. Salt and pepper are added at tableside as folks like it.

A can of cheese soup or homemade whisked together with a jar/can of enchilada sauce is nice to use for layers in a tortilla casserole.

Another fan of Moussaka and Pastitsio here! Just want to say I don't ever add cinnamon. Not appealing to me at all when it comes to savory dishes.

And another turkey tetrazzini fan here!

I don't think the OP stuck around for the suggestions?

Still a good discussion, though!

Good discussion, indeed. War Garden (OP) has been a forum member forever and isn't very chatty. Infrequent posts, but interesting. Even though the thread hasn't been commented upon or "hosted" I daresay the OP is seeing it.

plllog i rarely reply to threads i start. unless I see them going sideways.

Since; I have too much research to do on numerous projects both for me and other people.

Most projects I work on are food,recipe evolution and edible crops related.

this thread was inspired by the death of
Dorcas Reilly who invented green bean Casserole.

and the title Casseroles the good,bad and weird? by my opinion of Casserole

in general since they seem fall those 3 categories.

ttfn

I'm going home to "Casseroleville" in a few days. Midwest (Ohio). I can't stand the glunk that shows up at my family's and their church's pot lucks.

seagrass_gw what type Casseroles were they.

I almost never make a casserole with pasta, but I frequently make rice dishes that are similar, and I make them in the pressure cooker. Ingredients have to be added in stages so that each one gets cooked correctly, and there is no binder or sauce included.

I make chicken avgolemono soup with wide egg noodles, and it is similar to a casserole, but it is not baked. I made eggplant Parmesan yesterday. The way I make grits is somewhat similar to a casserole - it contains grits, broth, sausage, peppers, eggs, cheese, and herbs and is baked in a casserole dish (covered).

Lars, I once overheard someone talking about making baked grits but wasn't sure what she meant from what was said. I bet it was something like your grits. Do you cook the grits first?

Yes, I cook the grits first for about 5-6 minutes in broth with vegetables: celery, chilies (hot plus red bell pepper), and garlic, plus the herbs (a Cajun mix) and some butter/olive oil. Then I add grated cheese, finely chopped sausage, and a bit of fresh or frozen corn, and that cools it off enough for me to add the eggs. Then I bake that at 360° covered for 40 -45 minutes. I make this quite often, but I've only recently started adding corn to it, and that really enhances the corn flavor, even if I use frozen corn.

Thanks, Lars. I might give it a try. And that definitely counts as a casserole. :)

Baked grits is intriguing. I love polenta and make it with rosemary and garlic, and sometimes add some coarsely mashed roasted winter squash, when I have it on hand.