Casserole Basics
There are 3 main parts that make up a casserole: the starchy base, the filling, and the sauce.
The base: The starchy base is the foundation of the casserole. It isn’t going to be the most flavorful part of the dish, but it is what will make the casserole filling and satisfying. The base itself can be any variety of starches - like rice, mashed potato, pasta, or bread.
The filling: The filling is what “defines” a casserole, and by that, I mean it's the protein and/or veggies which are the star of the dish you are making. This can be anything from chicken to beef and from mushrooms to peppers. In the classic Tuna Noodle Casserole for example, it is the tuna and green peas which make the dish distinctive, rather than just another baked pasta; not that there's anything wrong with that. The filling is also often intertwined with the next major part of the casserole - the sauce.
The sauce: The sauce is the binder of the casserole. It’s what gives moisture, flavour, and “carries” the dish when it is fully baked. Again, there is a ton of variation here, like cheese sauces, tomato sauce, or even gravy. Sometimes, the sauce can even just be the juices and liquid from the meat and vegetables being released while cooking. Like I mentioned earlier, the sauce can be its own distinct element or cooked together with the “filling” as one component. That is the case in the recipe at the end of this post, where the chili is both the protein as well as the sauce. But more on that later.
The Hardware:
The factory uses eco-friendly practices throughout its operations, including recycling scrap metal and using renewable energy sources The factory uses eco-friendly practices throughout its operations, including recycling scrap metal and using renewable energy sources
