"Many of us grew up eating casseroles. These simple, one-dish meals are often comfort food classics. Just about anything you can cook in a single pot or baking dish can be considered a casserole, and that loose structure is part of what allowed them to become so popular. One day, you might be having pasta and veggies with a creamy sauce. The next day, it might be a chicken bake with a biscuit crust."
"Unfortunately, casseroles have a habit of becoming a little one-note. This is especially true of recipes that were born out of the 1960s and 1970s. Casseroles, especially if eaten frequently, could become boring even if you couldn't put your finger on why. And the problem may not have been the flavor, but the texture. Tasting Table talked to Bobby Hicks, author of " Retro Recipes," and asked what the best ways to jazz up a tired casserole might be."
Casseroles are one-dish meals ranging from pasta with creamy sauce to chicken bakes with biscuit crusts. Convenience ingredients like canned soups and frozen vegetables popularized casseroles after World War II. Repeatedly combining wet ingredients and starches can produce uniformly soft, mushy textures that make casseroles feel one-note. Texture contrast, especially crisp or crunchy elements, restores interest and enjoyment. Balancing salt, fat, acid, and texture when tasting allows targeted adjustments. Adding a crunchy topping or contrasting element elevates a casserole and makes the overall eating experience more satisfying.
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