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Types of Casseroles
Home » Kitchen » Casseroles » Types of CasserolesCasseroles recipes abound for breakfast, brunch, and dinner, varying from the traditional meaty variety to the heart-healthy vegetarian interpretations.
• Breakfast & Brunch Casseroles
Breakfast Casseroles are often much like a quiche, which contains eggs and cream in a pastry crust. Quiches have grown to include vegetables, meats and even cheese, but the most common variety is the Quiche Lorraine which contains eggs, cream, onions and bacon.
Breakfast casseroles are often based on ingredients similar to a quiche, with eggs, cream and a “breakfast” meat such as bacon or ham, but have expanded their repertoire to include cubed potatoes, hash browns, and a variety of cheeses in one recipe.
• Dinner Casseroles
Dinner casseroles can have as many ingredients as the cook would like to include. If you ask 20 people to bring their chicken spaghetti recipe to a meeting, you will find that no two of them are alike unless the group has been acquainted with each other for a long time and they have shared their recipes to the point of assimilation. But the basic ingredients will include chicken, a creamy sauce, and spaghetti noodles. Beyond those three items, the rest of the recipes may be completely dissimilar.
To create a casserole, the everyday cook will begin with a meat and sauce, add vegetables, rice or pasta, and top it off with cheese and/or a crunchy topping.
• Vegetarian Casseroles
Vegetarian casseroles begin from a completely different standpoint, but will contain as much flavor and warm texture as their meaty counterparts. Even recipes that would traditionally contain meat, such as a taco casserole, are as flavorful as the meaty version, but with more vegetables and perhaps beans or more varieties of cheese. Vegetarian casseroles aren’t just popular with those whose diets are completely meat-free, but also with those who are striving for fewer calories and lower cholesterol in their diet for a meal that is better for their heart and overall health.
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