CASSEROLES

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What Is A Casserole?

A combination of foods prepared in a single dish.

A tasty blend of cooked ingredients that are heated together to develop flavor.

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Parts Of A Casserole

The base of a casserole provides its main texture and flavor.

Cubed, cooked meat, poultry, or fish; browned, drained ground beef or poultry; grated or cubed cheese.

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Parts Of A Casserole

The extender, a food ingredient that helps thicken a dish.

Dry bread crumbs; cooked, diced potatoes; pasta, rice, grits, or barley; cooked, mashed dry beans.

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Parts Of A Casserole

The binder, a liquid that holds the other ingredients together.

Fat-free milk, broth, fruit juice, soup, eggs, or a thickened sauce.

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Advantages Of Making Casseroles Saves time Saves energy Easy to prepare Complete meal Economical Large variety Make ahead Can be Frozen Serve in same dish Leftovers Little supervision to prepare

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Nutrients In Casseroles Protein

Meat, fish, eggs, dried beans, cheese Carbohydrates/Starch

Rice, pasta Fat

Sauces Vitamins

Vegetables Minerals

Vegetables7

Toppings

Used for Color Variety in texture Protects protein

ingredients Cover with tin foil to

avoid browning

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Casseroles Good Choices For Vegetarians

A great way to get a complete protein with rice and beans.

Any casserole that is not centralized around meat is ideal for a vegetarian.

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How Can To Reduce Sodium And Fat In Casseroles And One-Dish Meals

Prepare on chicken or beef stock.

Use lower fat dairy products and lean cuts of meat

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Clean-Up Time

Line with aluminum foil Be sure to grease

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