Tips for Hot dishes (Casseroles)

Cooperative, cook-friendly casseroles bend over backward to make magnificent meals. These two dozen tips will help even more.

1. For perfect casseroles, use the size of baking dish that your recipe calls for.
2. If you don't have the correct size dish, think big and opt to use a dish with larger volume.
3. If you use a pan that is shallower than the one specified, reduce your baking time by 25 percent.
4. If you use a pan that is deeper than the one specified, increase baking time by 25 percent.
5. To check casserole capacity, fill it with water one quart at a time.
6. Once you have determined the capacity of your casserole dish, mark it on the bottom with an indelible pen, (sharpe) so you won't have to repeat the process.
7. Stock up on prepeeled and precut vegetables like carrots, onions and broccoli florets. These time-shavers available in the produce section or on the grocery store salad bar, make prep a snap.
8. Call upon small, four to six ounce individually frozen chicken breasts to pare minutes from prep. These breasts will thaw in a bowl of cold water in less time than it takes to cook pasta or rice.
9. Put the pasta pot on to boil as soon as you walk in the door. By the time you change into comfy clothes, the water will be ready for cooking pasta or rice.
10. Adjust recipes as you please. One of the most beatiful things about casseroles is that they're flexible. Does a cup of cheese should like too much? Use half. Does the sauce seem too thick? Thin it with water or broth.
11. Love those leftovers. Why toss a half a bowl of corn, some leftover tomates, or a sliver of last night's ham when it can be tossed into the enrich and extend almost any casserole.
12. Don't fear frozen vegetables. Packages of smaller vegetables, like peas or medelys of frozen diced vegetables are nearly equal to fresh vegetables in quality and nutritional content. They do not need to be thawed before adding to casseroles.
13. Frozen precooked meatballs will stand in for ground beef in a pinch, just thaw, break them up with a fork, and then add to casseroles.
14. Most casseroles freeze beautifully. Prepare casseroles in foil lined dishes. Freeze overnight in a casserole dish, then remove from dish. Wrap foil carefully over top of casserole or place frozen casserole in a zipping freezer bag.
15. Most casseroles can be baked, frozen and reheated.  Casseroles containing pasta, however, may become soggy when reheated, so it is best to freeze these casseroles before they are baked.
16. To prepare a pre-baked casserole, allow it to thaw in the refrigerator overnight before reheating. If that is impossible, cover and heat in a 325 degree oven for twice its normal baking time.
17. Would you rather have a crisp, brown casserole top? Bake it uncovered. Conversely, if you prefer your casserole to be soft topped cover while baking.
18. Assemble casseroles the night before. Cover tightly and store in the refrigerator until baking time.