Chapter 4. Casseroles

Fassolia Me Arni
(Greek Bean-Lamb Casserole)
2 cups dried while beans
2 tablespoons olive oil
1 1/2 cups chopped onion
2 pound boneless lamb, cubed
1 1/2 cups boiling water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 1/2 cups peeled chopped tomatoes
2 cloves garlic, minced
2 tablespoons minced parsley

Wash the beans, cover with water, and bring to a boil. Cook 5 minutes, remove from the heat and let stand 1 hour. Drain. Add fresh water to cover, bring to a boil and cook over low heat 1 1/2 hours. Drain.

Heat the oil in a casserole; brown the onion in it. Add the lamb and brown. Add the beans, the 1 1/2 cups boiling water, the salt, pepper and bay leaf. Cover and cook over low heat 1 hour. Add the tomatoes and garlic; cover again and cook 1 hour longer, or until beans and lamb are tender. Sprinkle with the parsley. Serves 6-8.

Lima Bean Casserole
8 slices bacon
3 tomatoes, sliced
1 1/2 cups chopped onion
4 tablespoons chopped parsley
1/2 teaspoon basil
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pounds lima beans , shelled, or 2 packages frozen, thawed

Arrange 6 slices of bacon on the bottom of a casserole. Cover with some tomato slices sprinkled with some onion, parsley, basil, salt and pepper. Spread half the beans over it and repeat the layers. Cover all with the remaining tomatoes and the remaining bacon. Cover the casserole; bake in a 325 oven 45 minutes, or until the beans are tender. Remove cover and bake 10 minutes longer. Serves 6-8.

Lima Bean and Onion Casseroles
4 tablespoons butter
18 small white onions
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 cup chicken broth
1 bay leaf
2 pounds lima beans, shelled, or 2 packages frozen

Melt the butter in a casserole; lightly brown the onions in it. Sprinkle with the flour, salt, pepper and thyme, then add the broth and bay leaf. Cover, bring to a boil, and cook over low heat 15 minutes. Add the beans; cover again and cook 15 minutes longer, or until onions and beans are tender. Shake casserole frequently. Serves 4-6.

Meat and Lima Bean Casserole
2 cups dried lima beans
6 tablespoons butter or chicken fat
3 onions, chopped
1 pound boneless lamb, cubed
1 pound boneless beef, cubed
1 2 pound chicken, disjointed
2 tomatoes, peeled and chopped
1/4 cup barley
3 cups beef broth
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons paprika
1 tablespoon flour
3 frankfurters, sliced 1/2 inch thick

Wash the lima beans thoroughly. Place in a saucepan with water to cover, bring to a boil; then remove from heat and let soak for 2 hours. Drain well; add fresh water. Cover saucepan and cook over low heat 1 1/2 hours. Drain carefully.

Melt 4 tablespoons butter in a skillet. Saut onions 10 minutes; remove from skillet. Brown the lamb, beef and chicken in the fat remaining in the skillet.

Place the beans, onions, browned meats, tomatoes, barley, stock, salt, pepper, paprika and flour in a 4-quart casserole; mix gently. Dot with the remaining fat, and arrange the sliced frankfurters on top. Cover and bake in a 325 oven 2 hours. Add a little boiling water if casserole becomes too dry. Correct seasoning. Remove cover and bake 20 minutes longer. Serve directly from the casserole. Serves 6-8.

Beet Casserole
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon celery seed
1 1/2 cups bread crumbs
1 1/2 cups grated American cheese
8 cooked beets, peeled and sliced

Combine the salt, pepper, celery seed, bread crumbs and cheese. In a buttered casserole, arrange alternate layers of beets and the cheese mixture.

Bake in a 375 oven 20 minutes. Serves 4-6.

Choux Gratins
(Shredded Cabbage in Cheese Sauce)
3 pounds cabbage, shredded
3 tablespoons butter
1/4 cup minced onion
3 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/2 teaspoon nutmeg
2 cups milk
1 1/4 cups grated Swiss cheese
2 tablespoons dry bread crumbs

Cook the cabbage in boiling water for 8 minutes. Drain well.

Melt the butter in a saucepan; saut the onion 5 minutes. Blend in the flour, salt, pepper and nutmeg. Add the milk, stirring steadily to the boiling point; cook over low heat 10 minutes. Stir in 3/4 cup cheese until melted, then the cabbage.

Turn into a buttered casserole or baking dish, sprinkle with the bread crumbs mixed with the remaining cheese.

Bake in a 375 oven 20 minutes, or until browned. Serves 4-6.

Middle East Vegetable-Egg Casserole
1 pound spinach, chopped, or 1 package frozen, thawed
2 cups chopped scallions(green onions)
1 cup chopped lettuce
1 cup chopped parsley
1 cup chopped leeks
2 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped walnuts
8 eggs, beaten
4 tablespoons butter

Wash the fresh spinach and drain well. Or drain the frozen spinach. Mix together the spinach, scallions, lettuce, parsley, leeks (if not available, use all scallions), flour, salt, pepper and nuts. Mix in the eggs.

Melt the butter in a 2-quart casserole or baking dish. Pour the vegetable mixture into it. Bake in a preheated 325 oven 1 hour, or until top is brown and crisp. Serve hot or cold, with yogurt as a topping. Serves 4-6.

Eggplant Parmigiana
1 large eggplant
1/4 cup flour
4 tablespoons olive or vegetable oil
1/4 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 cup canned tomato sauce
8 thin slices Mozzarella cheese

Peel the eggplant and cut into 1/4-inch slices. Pour boiling water over them; let soak 5 minutes. Drain and dry. Dip in the flour. Heat 2 tablespoons oil in a skillet; brown the eggplant in it on both sides. Mix together the bread crumbs, Parmesan cheese, salt, pepper and garlic powder. In a shallow baking dish, arrange layers of the eggplant, bread-crumb mixture and tomato sauce, sprinkled with the remaining oil. Arrange the Mozzarella cheese on top. Bake in a 325 oven 25 minutes. Serves 4-6.

Okra and Tomato Casserole
1 1/2 pounds okra, or 2 packages frozen okra
5 tomatoes, sliced
3 scallions(green onions), chopped
1/2 pound Cheddar cheese, diced
1/4 pound blue cheese, diced

Cut the stems and tips from the okra. Place in a saucepan with water to cover, and boil for 2 minutes. Drain well.

In a buttered casserole, arrange alternate layers of tomatoes, okra, scallions, Cheddar and blue cheese. The top layer should be cheese. Cover. Bake in a 350 oven for 30 minutes. Remove cover and bake 10 minutes. Serves 6-8.

Onion Casserole
12 yellow onions (2 1/2 pounds)
1 cup cooked or canned peas
1 cup chopped sauted green peppers
4 hard-cooked eggs, quartered
1 cup (1/4 pound) grated cheese
1 cup white sauce
1/4 cup buttered bread crumbs

Peel the onions and cook in boiling salted water 30 minutes. Drain. In a buttered casserole, arrange layers of the onions, peas and green peppers. Arrange the eggs on top. Mix the cheese with the white sauce and pour over all. Sprinkle with the bread crumbs. Bake in a preheated 375 oven 25 minutes, or until browned on top. Serves 6-8.

Peas and Crab Meat
1 package frozen peas
1/2 pound crab meat
2 tablespoons dry sherry
?teaspoon powdered ginger
4 tablespoons vegetable oil
1 teaspoon salt
1 1/2 tablespoons cornstarch
1 cup bottled clam juice
1 tablespoon cognac

Let the peas thaw for 2 hours. Pick over the crab meat to remove cartilage and shells. Toss the crab meat with the sherry and ginger; let stand 10 minutes.

Heat 2 tablespoons oil in a casserole; saut the crab meat 3 minutes, then remove from casserole. Heat the remaining oil in the casserole; saut the peas until separated and heated through. Mix the salt, cornstarch and clam juice together; add to the casserole, stirring steadily to the boiling point. Cook over low heat 3 minutes. Return the crab meat; add the cognac. Heat and serve with rice. Serves 4.

Potato-Cheese Casserole
6medium potatoes(2 1/2 pounds), peeled
1 cup cottage cheese
1/4 cup finely minced onion
2 teaspoons salt
?teaspoon white pepper
1 teaspoon Worcestershire sauce
3/4 cup milk
2 tablespoons chopped parsley
1/4 cup grated Cheddar cheese

Dice the potatoes; cook in boiling salted water until tender. Drain and turn into a buttered shallow 2-quart casserole. Combine the cottage cheese, onion, salt, pepper, Worcestershire sauce, milk and parsley; pour over potatoes. Sprinkle the grated cheese over the top. Bake in a 400 oven 15 minutes, or until browned. Serves 6-8.

Potato-Sour Cream Casserole
3 ponds potatoes
1/2 cup grated Cheddar cheese
1/2 cup dry bread crumbs
3/4 cup sauted chopped onion
3 eggs
1 1/2 cups sour cream
1 1/2 teaspoons salt
Dash of cayenne pepper

Cook the potatoes (in their skins) in boiling salted water until tender but firm. Drain, peel and slice thin. Arrange the potato slices in a buttered 1 1/2-quart casserole. Combine the cheese, bread crumbs and onion; spread over the potatoes. Beat together the eggs, salt and cayenne pepper, and add the sour cream; pour over the top. Bake in a preheated 350 oven 20 minutes, or until browned. Serves 6-8.

Pommes de Terre Crainqueville
(Potato and Tomato Casserole)
4 tomatoes, sliced
1 cup thinly sliced onions
1 clove garlic, minced
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 pounds potatoes, peeled and quartered
2 tablespoons butter

Arrange half the tomato slices on the bottom of a buttered casserole. Spread the onions and garlic over them and season with some of the salt and pepper. Place the potatoes in the casserole; sprinkle with the remaining salt and pepper. Cover with the remaining tomatoes; dot with the butter. Cover the casserole; bake in a 300 oven 1 1/4 hours, or until the potatoes are tender. Serves 6-8.

Potato and Vegetable Casserole
1 1/2 pounds potatoes, peeled and sliced thin
2 cups chopped tomatoes
1 1/2 cup thinly sliced carrots
1 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped parsley
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups water
1/4 cup olive oil

In a buttered baking dish, spread the potatoes. Mix together the tomatoes, carrots, onion, garlic, parsley, salt and pepper; spread over the potatoes. Add the water; bake in a 375 oven 45 minutes. Pour the oil over the top; bake 15 minutes longer. Serve hot or cold. Serves 4-6.

Potato and Egg Casserole
1/4 pound butter
3 egg yolks
2 cups sour cream
1 1/2 teaspoons salt
1/4 teaspoon white pepper
3 eggs whites, beaten stiff
2 pounds potatoes, cooked, peeled and sliced
4 hard-cooked eggs, sliced
3 tablespoons dry bread crumbs

Cream the butter (reserving 2 tablespoons). Beat in the egg yolks, sour cream, salt and pepper. Fold in the egg whites, then the potatoes and sliced eggs. Turn into a buttered casserole; sprinkle with the bread crumbs and dot with the remaining butter. Bake in a preheated 400 oven 20 minutes, or until browned. Serves 6-8.

Paprika Potato Casserole
4 tablespoons butter
2 cups chopped onion
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon paprika
5 potatoes (2 pounds), thinly sliced
1/2 cup beef broth
1/2 cup heavy cream

Melt the butter in a casserole; saut the onion 2 minutes. Season with a little of the mixed salt, pepper and paprika. Arrange layers of potatoes over the onions, seasoning each layer with the mixed seasoning. Mix the broth and cream, and pour over all. Bake in a 375 oven 1 hour, or until tender and browned. Serves 4-6.

Potato Casserole Mousseline
5 potatoes (2 pounds)
1/2 cup hot milk
4 tablespoons butter
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/2 cup grated Parmesan cheese
1 cup whipped cream
2 eggs whites, beaten stiff

Peel and quarter the potatoes; cook in boiling salted water until tender. Drain well and mash smooth. Beat in the milk, butter, salt, pepper and cheese. Fold in the whipped cream and egg whites. Turn into a buttered 1 1/2-quart casserole. Bake in a preheated 400 oven 30 minutes, or until browned and puffed. Serves 6-8.

Sweet Potato and Cranberry Casserole
1 1/2 cups whole cranberry sauce
3 tablespoons dry sherry
1/2 cup water
1/4 cup brown sugar
1/4 teaspoon nutmeg
2 tablespoons butter
6 sweet potatoes, cooked, peeled and sliced

Combine the cranberry sauce, sherry, water, brown sugar and nutmeg in a saucepan. Bring to a boil and cook over low heat 5 minutes. Stir in the butter until melted. Arrange the sweet potatoes in a casserole; pour the sauce over them. Bake in a 350 oven 25 minutes. Serves 6-8.

Baked Spinach and Mushroom Casserole
2 pounds spinach, or 2 packages frozen
3 tablespoons butter
3 tablespoons grated onion
1 pound mushrooms, chopped
3 tablespoons flour
2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
2 cups light cream
4 tablespoons grated Swiss cheese

Wash the fresh spinach, drain well and chop coarsely. Or thaw the frozen spinach and drain well.

Melt the butter in a saucepan; saut the onion and mushrooms 5 minutes. Blend in the flour, salt, pepper and nutmeg. Add the cream gradually, stirring steadily to the boiling point; cook over low heat 5 minutes.

Arrange successive layers of spinach and sauce in a buttered baking dish, ending with the sauce. Sprinkle with the cheese. Place in a shallow pan of hot water. Bake in a preheated 325 oven 45 minutes. Serves 4-6.

Scalloped Squash Casserole
3 pounds yellow(summer) squash
3 sliced onions
1 bay leaf
?teaspoon thyme
1 cup water
2 teaspoons salt
4 tablespoons butter
3 tablespoons flour
?teaspoon white pepper
1 1/2 cups light cream
3 egg yolks
3/4 cup grated Swiss cheese
3 tablespoons dry bread crumbs

Lightly scrape the squash and slice paper thin. In a saucepan, combine the squash, onion, bay leaf, thyme, water and 1 teaspoon salt. Bring to a boil, cover and cook over low heat 10 minutes. Drain, discarding the onion and bay leaf.

Melt the butter in a saucepan; blend in the flour, pepper and remaining salt. Add the cream gradually, stirring steadily to the boiling point; cook over low heat 5 minutes. Beat the egg yolks in a bowl; gradually add the hot sauce, stirring steadily to prevent curdling. Mix in half the cheese, then the squash. Turn into a buttered baking dish; sprinkle with a mixture of the bread crumbs and remaining cheese. Bake in a 325 oven 30 minutes. Serves 6-8.

Vegetable Goulash
2 tablespoons vegetable oil
3/4 cup thinly sliced onions
1 cup diced green peppers
1 20-ounce can tomatoes
1 cup diced potatoes
2 packages frozen mixed vegetables, thawed
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 teaspoon paprika
1 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons water

Heat the oil in a saucepan; saut the onions 5 minutes. Add the green peppers; saut 5 minutes. Add the tomatoes, potatoes, mixed vegetables, salt, pepper, paprika and sugar. Bring to a boil and cook over low heat 20 minutes. Mix the cornstarch and water; stir into the vegetables until thickened. Serves 6-8.

Curried Vegetable Casserole
1 pound green beans, or 1 package frozen, thawed
1 pound green shelled peas, or 1 package frozen, thawed
4 carrots, diced
1 1/2 pounds potatoes, peeled and quartered
4 tablespoons butter
1 1/2 cups thinly sliced onions
1/2 teaspoon dried mint
1/2 cup yogurt
2 teaspoons ground cumin
1 clove garlic, minced
1/4 teaspoon powdered ginger
2 tablespoons tomato paste
2 cups boiling water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

In a bowl, combine the beans, peas, carrots and potatoes. Cover with boiling water. Cover the bowl and let stand 10 minutes, then drain.

Melt the butter in a casserole; saut the onions 10 minutes. Mix in the mint, yogurt and cumin; cook over low heat 5 minutes. Add the vegetables; cook over low heat 10 minutes, shaking the pan frequently. Add the garlic, ginger, tomato paste, water, salt and pepper. Cover and cook over low heat 15 minutes. Watch carefully and add a little more water if necessary. Serves 8-10.

Ghivetch
(Vegetable and Fish Casserole)
1 cup olive or vegetable oil
1 package frozen green peas and carrots, thawed
1 1/2 cups diced potatoes
1 package frozen French-cut green beans, thawed
2 cups diced eggplant
1 cup shredded cabbage
1 1/2 cups chopped onion
2 cloves garlic, minced
1 cup chopped tomatoes
1 green pepper, cut julienne
1/2 teaspoon thyme
1 bay leaf, crumbled
3 teaspoons salt
1 teaspoon freshly ground black pepper
6 slices carp, pike, or similar fish

Heat the oil in a casserole until bubbly. Add a mixture of the peas and carrots, potatoes, beans, eggplant, cabbage, onion, garlic, tomatoes, green pepper, thyme, bay leaf, 2 teaspoons salt and 1/2 teaspoon pepper; mix thoroughly. Cover and bake in a preheated 350 oven 30 minutes.

Season the fish with the remaining salt and pepper; arrange over the vegetables. Bake, uncovered, 35 minutes longer, or until fish flakes easily when tested with a fork. Baste occasionally with the oil in the casserole. Serves 6-8.

Plaki
(Greek Vegetable-Fish Casserole)
1 1/2 cups chopped onion
1/2 cup olive oil
2 cloves garlic, minced
3 cups boiling water
1 1/2 cups sliced celery
3 carrots, sliced
3 potatoes (1 1/2 pounds), peeled and sliced 1 inch thick
1 pound tomatoes, sliced
2 1/2 teaspoons salt
3/4 teaspoon pepper
6 slices fish(pike, whiting, salmon, etc.)
3 tablespoons lemon juice
1/2 cup sliced black olives
3 tablespoons minced parsley

In a casserole, saut the onion in the oil until browned. Mix in the garlic and water; bring to a boil. Add the celery, carrots, potatoes, tomatoes, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook over low heat 15 minutes. Season the fish with the remaining salt and pepper; arrange over the vegetables. Sprinkle with the lemon juice. Cover and bake in a 350 oven 30 minutes. Remove cover, sprinkle with the olives and parsley; bake 15 minutes longer. Serve directly from the casserole. Serves 6.

Colachi
(Mixed Vegetable Casserole)
4 strips salt pork, diced
1 cup thinly sliced onions
1 clove garlic, minced
1 pound green beans, cut, or 1 package frozen
1 1/2 cups fresh or canned corn kernels
2 small zucchini, sliced
2 tomatoes, chopped
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1 teaspoon lemon juice

Lightly brown the salt pork; pour off most of the fat. Add the onions and garlic; saut 5 minutes.

In a casserole, combine the onion mixture with the remaining ingredients. Cover and bake in a 350 oven 50 minutes, shaking the casserole frequently, or cook over low heat 45 minutes. Watch carefully and add a little water if necessary. Serves 6-8.

Ratatouille
(Mixed Vegetable Casserole)
3/4 cup olive oil
2 cups thinly sliced onions
2 cups thinly sliced green peppers
1 eggplant, peeled and cubed
3 small zucchini, thinly sliced
4 tomatoes, sliced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
2 tablespoons minced parsley

Using 2 tablespoons of oil for each vegetable, saut the onions, green peppers, eggplant and zucchini, each separately in turn, for 5 minutes, and reserve.

In a buttered casserole, arrange successive layers of the vegetables and the tomatoes, seasoning each layer with a mixture of the salt, pepper, garlic and parsley. Sprinkle with the remaining oil. Cover and bake in a 350 oven 50 minutes, removing the cover for the last 10 minutes. Serve hot or cold as a first course or as a vegetable. Serves 6-8.

The onion, that weeping sob-sister of the vegetable kingdom, is a member of the decorative lily family. Onions have been known to mankind from prehistoric days, although the bulbs of those days were undoubtedly small and were excessively pungent. The onion's place of origin is debatable, although it seems reasonable to assume that it was native to that general region beginning at the Mediterranean Sea with Israel, reaching through Pakistan and into southern India.

Of all the races that have peopled the earth in recorded time, the Egyptians were the most impressed with the onion, regarding it as sacred. It was believed to be a divine food, giving unbounded strength to the eater; Herodotus, an expert beyond reproach, states that the standard food for those who built the great Pyramid of Cheops in Egypt was onions; and further, that the cost of onions for the workmen was the equivalent of two million dollars.

"This is every cook's opinion, No savory dish without an onion, But lest your kissing should be spoiled, Your onions must be thoroughly boiled."

DeanSwift