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Casserole Crazy by Emily Farris

By Emily Farris

A quirky number of either vintage and strange casserole recipes that includes recipes from best culinary artists.

Long the butt of foodies? jokes, the time has come to redeem and reclaim the standard casserole, in all its Funyun®-topped glory. Hearty, no-fuss, and (admit it!) old-fashioned scrumptious, the vintage casserole is made up of no less than strong components, plus one complementary gooey component. regularly stirred?never layered! writer Farris has accrued one hundred twenty five adaptations in this subject matter that would have eaters sheepishly sneaking again to the buffet for seconds?and thirds. From Beefy Mac to five playstation Italian Casserole, vintage Tuna Noodle to Zucchini and Corn Bake, Farris and famous person cooking execs have thrown their top casserole recipes into the combination. and because it comprises vegetarian, vegan, and lactose- and glucose-free choices, each person can cross casserole loopy.

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Add the garlic, tomatoes, tomato paste and 2 1/2 cups beef stock; bring to boil, and reduce the heat to medium−low. Simmer, uncovered, until the meat is tender, about 1 hour, stirring occasionally. Skim off any fat that rises to the surface. Combine the Masa Harina with the remaining 1/2 cup stock and mix to blend. Slowly add to the pot, stirring to blend. The mixture will thicken. Cook for 30 minutes, then season again with salt and cayenne. It should be thick enough to coat the back of a spoon.

Cover tightly. Bake for 5 hours. Beef Stew Casserole 29 Beefy Tater Tot Casserole 1 pound ground beef 1 cup chopped onion 2 (10 ounce) cans cream of chicken−mushroom soup (or 1 can each cream of chicken and cream of mushroom) 1 to 1 1/2 cups sour cream 1 (16 ounce) package frozen Tater Tots Salt and pepper to taste Brown ground beef with onion in skillet, stirring until crumble; drain. Mix soup with sour cream. Mix in beef mixture. Place in casserole and top with Tater Tots. Bake at 350°F for about 30 minutes or until bubbly and Tater Tots are golden brown.

Add milk. Cook and stir until thickened and bubbly. Add cream cheese. Stir until cheese melts. Stir into vegetable mixture. Pour into 2 quart casserole. Toss together bread crumbs, cheese, and 2 tablespoons melted margarine or butter. Sprinkle over vegetable mixture. Bake uncovered for 25 to 30 minutes or until heated through. To make ahead. Refrigerate unbaked casserole, covered up to 1 day, and bake as directed or freeze up to 1 month thaw frozen casserole in refrigerator overnight and bake for 40−45 minutes or until heated through.

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