Crazy For Casseroles
by Leanne Ely, C.N.C
Add Meat – Sure you can always use the typical stand by’s like tuna or hamburger. However, a salmon casserole can ramp up the omega 3’s in your dish or how about using chicken to help lower the fat content. By precooking your meat you can cut down the oven time needed to bake your casseroles as well.
Filler Up – And now we come to the fillers. Things like bread crumbs, noodles, rice, potatoes, and cream of yuck soups are what most folks use and while some of these are ok I’d skip the canned soup for sure. Instead, get that creamy texture by using plain yogurt mixed with some low fat mayo or sour cream.
Spice It Up – When it comes to seasoning your casseroles the sky’s the limit! Some of my favorites include garlic, curry, Herbs de Province, lemon pepper, thyme, sage, rosemary, sage, and of course freshly ground black pepper and sea salt. Go wild here. Season to taste and don’t be afraid to experiment.
One of the best things about casseroles is that they can be assembled ahead of time and cooked later. I’ve always got at least a few stocked in my freezer for those busy nights or times I need to take dinner to a friend in need.
To find some great casserole recipes check out our NEW Casserole & Soup Menu bundle . It’s on sale this week so go treat your family to some warm winter dinners today.