The Best Casserole Cookbook Ever: With More Than 500 Recipes! by Beatrice Ojakangas

Search this book for Recipes »

Notes about this book

  • LaPomme on April 15, 2011

    The Orzo Chicken recipe (there's a version for two, and a full-size version) is a delicious weeknight staple. I love that you don't have to brown the chicken ahead of time.

Notes about Recipes in this book

  • Fresh strawberry-stuffed French toast casserole

    • Foodo on April 09, 2011

      There is no such recipe in this cookbook. I've searched the whole index, and the Breakfast/Brunch chapter. Nada, nothing!

    • LaPomme on July 05, 2011

      This is a variation on the Cinnamon and Apple-Stuffed French Toast Casserole on page 112.

  • Baked cinnamon-maple French toast

    • BethNH on November 16, 2017

      I'm not sure what baked french toast is supposed to be like. I was surprised at how much the bread puffed up. The top of the bread was nice and firm while the middle was soft. I would have preferred a less soft middle but it firmed up a bit after it sat. Even if I'm not sure about the texture, the dish was delicious and I'd make it again. I halved the recipe and it made the perfect amount for three hungry people.

  • Cheesy scalloped potatoes

    • BethNH on November 16, 2017

      Easy scalloped potatoes with cheddar cheese and homemade white sauce.

  • Cornbread-topped black bean casserole

    • sarahcooks on June 02, 2011

      I liked this with a few changes. I added a little chile powder to the filling, replaced the celery with corn, and topped it with some shredded cheese. Very good and healthy.

  • Chicken breasts with wild rice and raisins

    • sarahcooks on June 21, 2013

      I've made this several times and really like it. The chicken does tend to get overdone, so keep a close eye on it, or cook it through on the stove and add it to the casserole right before serving. You can lighten it by using more milk than cream, or evaporated milk instead of cream.

  • Fresh beet and blue cheese casserole

    • LaPomme on October 20, 2011

      I like blue cheese, but this casserole ended up tasting like a blue cheese and onion bake. Really overpowering and heavy.

  • Black bean and red pepper casserole

    • LaPomme on October 20, 2011

      Easy to put together, and very satisfying. You can make it a little more healthy (as I did) using whole wheat tortillas. I made it for Meatless Monday, and my husband didn't miss the meat.

  • Black bean tortilla casserole

    • LaPomme on July 26, 2011

      A solid Meatless Monday meal. This makes a lot of food, so I'll freeze a few portions for later. I added an extra 1/2 tsp. of cumin, and think that the dish might benefit from even more seasoning: chili powder or even a spoonful of the sauce from canned chipotle.

  • Orzo chicken

    • LaPomme on June 08, 2011

      Page 546. Great, easy, weeknight meal for two.

  • Sausage and cabbage casserole

    • AgusiaH on November 16, 2013

      I made it with sweet green cabbage (no sauerkraut), 2 types of sausages (kielbasa and frankfurters) and cured pork loin (instead of mincemeat) and a little bit more potatoes (3 layers). I cooked potatoes for 6 min before slicing and braised cabbage with sausages for 15 min. Nice winter dish.

  • Garlicky bulgur, green lentil, and chickpea casserole

    • eve_kloepper on February 21, 2012

      very good, but needs additional seasoning (s&p). also, I didn't think sesame oil would be appropriate for this, so I used canola oil. thought maybe this was a misprint

  • Chicken cacciatore on polenta

    • hillsboroks on November 07, 2019

      This dish had great flavor but the sauce turned out too watery. I actually spooned out more than a cup of liquid as I was serving it to discard. We loved having the chicken and sauce on the polenta base. It makes a great one-dish meal. I made a batch of polenta from scratch instead of buying pre-cooked polenta. I also added 1/4 cup finely minced fresh sage and rosemary and a small jar of well-drained artichokes and that really pumped up the flavor. Next time I will sauté the veggies well to take out more moisture. The recipe calls for 5 minutes of sautéing but I left them in the pan for 10 minutes and think they could have cooked even more. I may also simmer the tomato sauce for a bit to thicken it as well before combining all the ingredients. If the sauce hadn't been so watery I would have given this recipe 4.5 stars.

  • Ham and sweet onions

    • hillsboroks on April 17, 2020

      For a quarantine clean-out-the-fridge casserole this turned out to be a surprise winner with the entire family. The only substitution I had to make was to use aged Gouda and Gruyere in place of the fontina. The crushed fennel seeds and lemon zest really elevate the flavor and make it sing. With the bacon, ham, and cheeses I cut the salt back a bit and could have actually cut it in half. I would love to try it again with fontina.

  • Oven-barbecued country-style ribs

    • Globegal on April 08, 2017

      These were good & certainly easy to make. Unintentionally poured more liquid smoke than a few drops, though. Used bone-in ribs. The sauce was very good with mashed potatoes, just as she recommended.

  • Southwestern bean casserole with double-corn topping

    • Globegal on February 12, 2016

      Very tasty. Opened up a can of creamed-style corn by mistake. Used canned corn instead of frozen corn. Put remaining canned corn into creamed-style corn and had that as a side. Was soothing complement for the hot mixture (I just used 1/2 tsp for crushed pepper). Also used Ortega Taco seasoning. I Made with Mom 2-12-2016.

  • Strawberry-rhubarb crisp

    • bching on June 26, 2015

      bland and soggy.

  • Finnish salmon casserole

    • ingabritt on November 07, 2017

      A. My husband and stepson refused to even try it (they are picky and prejudiced against fish for some reason), but I loved it. I’m from Minnesota, and this reminded me of the kind of thing my dad might have made when I was growing up. I substituted a 12 oz bag of frozen hashbrowns for the potatoes, Panko for the breadcrumbs, and only used one onion because I was pushing the limits of my 2 qt dish. Delicious.

  • Spinach and Parmesan slather

    • ingabritt on November 15, 2017

      A-. As good as it gets for spinach dip that does not contain artichokes. I substituted champagne vinegar for lemon juice and made just a quarter batch in a ramekin. Delicious with toasted French bread. A quarter batch is the perfect size for a 1-person snack.

  • Egg, bacon, mushroom, and cheese casserole

    • Tweedles81 on December 02, 2018

      I happened to have all of the ingredients on hand. It was pretty easy to make, though took a bit more than an hour from start to finish. Although not listed, I set the stovetop to medium heat and that worked. Worried about how rich it would be, I added some fresh chopped parsley and dill before serving. I also added a bit of green hot sauce and my husband added Aleppo pepper. These made the dish look very festive. This was a very solid, hearty, and rich breakfast. This would be great to serve for a holiday brunch, especially with the above additions, as they make the dish look incredibly festive!

  • Feta-topped green tomatoes

    • Tweedles81 on November 27, 2019

      The flavor combinations here were good, but it took a lot longer to cook than stated. If I find myself with green tomatoes again, I am not sure I would prepare them this way, though this may be a good twist for those who already love green tomatoes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1452110352
  • ISBN 13 9781452110356
  • Published Nov 17 2011
  • Format eBook
  • Page Count 640
  • Language English
  • Edition Original


Other cookbooks by this author