Take comfort with our Casserbole
January 08, 2019
It’s January, which means it’s time to hunker down, warm and cozy inside, as the winter winds blow and the snow piles up outside. It’s time for comfort food, which also makes it a perfect time to discover our Casserbole.
First, let us point out that you read that correctly. The Casserbole, our lidded enamelware casserole dish, is C-a-s-s-e-r-b-o-l-e. The name is a mashup of casserole and bowl, and it draws a bit on our history as well, says Carolyn Becker, our product manager for enamelware and ceramics.
The Casserbole was inspired by our now-retired Bowlderole, a lidded ceramic casserole dish that dated to 2005. We updated the shape in enamel, adding handles, and introduced the Casserbole in 2016.
“Every kitchen needs a good casserole dish, and this is a good one” says Carolyn of the Casserbole.
Like our other enamelware, the Casserbole is made of a hand-glazed, heavy-gauge steel underbody, with a bronzed stainless-steel rim. It’s oven safe to 400 degrees Fahrenheit, making it perfect for The Entertaining Kitchen as it goes from the oven to the tabletop with ease. It also makes a pretty presentation in either a hand-painted Courtly Check pattern or a hand-decorated Flower Market pattern. Its lid is topped with a unique and useful floral knob made of 18/10 stainless steel.
Carolyn notes that the enamel heats evenly, ensuring an even baking process. But because the enamel retains heat, please handle the Casserbole with potholders when it comes from the oven.
Wondering what you can cook in the Casserbole? Just about anything you can cook in a traditional casserole dish, says Carolyn. To get you inspired, she looked through her recipe files and offers two suggestions—a cheesy vegetable dish and a hearty pasta dish.
We hope you sit back and savor both, warm and snug as the snow falls.
Source: The Kitchen is My Playground
14-ounce or 16-ounce package frozen broccoli florets
1 cup shredded mild or medium cheddar cheese, divided
1 can cream of mushroom soup
¼ cup mayonnaise
¼ cup milk
1 egg, lightly beaten
⅛ teaspoon salt
1½ cups Ritz and/or Keebler Club cracker crumbs (about 1 sleeve of crackers)
¼ cup butter, melted
Thaw broccoli and warm it in a microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-size pieces.
In a bowl, combine broccoli, ½ cup of the cheddar cheese, cream of mushroom soup, mayonnaise, milk, egg, and salt. Spoon into greased 8- or 9-inch casserole dish. Top with remaining ½ cup shredded cheddar cheese.
Stir together cracker crumbs and melted butter until crumbs are moistened. Sprinkle evenly over the top of the broccoli mixture.
Bake at 350 degrees for 45 to 50 minutes until bubbly and crumb topping is light golden brown.
Source: Gimme Some Oven
For Chicken Baked Ziti:
12 ounces uncooked ziti (or any pasta shape)
2 cups shredded, cooked chicken (about 2 small chicken breasts)
1 batch Alfredo sauce (see below)
1½ cups shredded part-skim mozzarella cheese
Toppings: freshly grated Parmesan cheese, finely chopped fresh basil or parsley
For Alfredo sauce:
1 tablespoon olive oil or butter
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup chicken or vegetable stock
1 cup low-fat milk
¾ cup freshly grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
Preheat oven to 375 degrees Fahrenheit. Spray a large casserole dish with cooking spray; set aside.
Cook the pasta al dente in a large stockpot of well-salted boiling water, according to package directions. Drain. Return pasta to the stockpot and add chicken and Alfredo sauce. Gently toss to combine until the pasta is evenly coated.
Pour half of the pasta into the prepared dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining ½ cup of cheese.
Bake 20 to 25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.
Heat olive oil in a large saucepan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
Slowly add chicken broth, whisking to combine until smooth. Whisk in milk and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt, and pepper until the cheese is melted. Remove from heat and set aside.