Sitting down to a hearty and delicious casserole is one of the best things about winter. This classic meal is perfect for busy families because it’s time-friendly and budget-friendly, too, as the slow-cooking process makes cheaper cuts of meat beautifully tender. Preparing a casserole is easy – all you need to do is brown the meat on the stovetop, combine all the ingredients in the casserole dish then cover and pop it in the oven. There’s no stirring required either, so you have more time to relax. What’s more, once it’s ready to serve, you can even bring the dish to the table, making it the ultimate one-pot family meal.
“Casserole” refers to both the meal itself and the deep ovenproof dish with a tight-fitting lid that it’s cooked in. The indirect heat of the oven circulates around the dish rather than just heating the base. The best and most convenient casserole dishes are flameproof, meaning you can use them on the stovetop and in the oven, so there’s less washing up. If you don’t have a flameproof casserole, simply brown the meat in a frying pan first then transfer it to an ovenproof dish to finish cooking in the oven. To get the most from your casserole dish, follow the handy hints in our foolproof guide.
Casserole basics
Follow these helpful tricks for casserole cooking success.
Batch work
Brown the meat in batches to avoid cooking it in its own juices. If this happens, the meat will stew and become tough.
Burn alert
Be careful not to burn the bottom of the pan when you brown the meat, or your casserole will have a burnt taste.
Liquid loving
After browning meat and vegies, add a little liquid (such as wine or stock) and cook, scraping the pan with a flat-edged wooden spoon to lift any bits that have cooked onto the base. This adds flavour to the sauce.
Size it up
Fill your casserole dish with all the ingredients so it’s about three-quarters full. This ensures the liquid doesn’t overflow, but there’s still enough liquid so food doesn’t dry out.
Vegie rules
Add vegetables that have a quick cooking time, such as peas or beans, towards the end of the cooking time so they don’t lose their flavour.
Thick tricks
For a thick sauce, coat the meat in flour before browning or add flour at the start of cooking.
Make it ahead
To develop the flavours, make your casserole a day ahead and store in an airtight container in the fridge.
Meat
| Cut and Cooking time* |
Beef | - Diced beef, chuck steak, boneless shin (gravy beef), (cut into 3cm pieces) – 2-2 1/2 hours
- Topside, round steak, blade steak (cut into 3cm pieces) – 1 – 1 1/2 hours
- Ribs – 2 1/2 – 3 hours
|
Chicken | |
Veal | - Osso bucco (shin slices) – 2 1/2 hours
|
Lamb | - Forequarter, chump and neck chops – 2 hours
Shanks – 2 – 2 1/2 hours
Shoulder, leg (cut into 3cm pieces) – 1 1/2 – 2 hours
|
Pork | - Belly (spare ribs) – 2 hours
Boneless shoulder, leg, scotch (3cm pieces) – 1 1/2 hours
|
*Cooked in preheated oven at 160C-180C.
FAQs
Not every single casserole has all of them, but as a rule of thumb, here's what to look for: a starch, a binding agent or sauce, and a protein or vegetable. Many casseroles also have both vegetables and proteins, as well as a crunchy element to give some textural contrast, and cheese.
Do you put the lid on a casserole dish in the oven? ›
A tight-fitting lid on your casserole dish ensures the dish doesn't lose moisture during the long cooking process.
Is it better to bake a casserole covered or uncovered? ›
In general, you'll want to bake a casserole covered with aluminum foil for most of the cooking time. Covering the casserole helps lock in moisture and prevents it from drying out. If you don't cover the casserole or uncover it too soon, the casserole will dry out.
What is the key to making a good casserole? ›
- Choose the right baking dish. If you're all about the crunchy topping, use a shallow dish. ...
- Undercook your pasta. ...
- Drain your meat. ...
- Beware of mushy vegetables. ...
- Know your cheeses. ...
- Master the art of casserole assembly. ...
- Don't skip the topping. ...
- Make it now, but bake it later.
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.
What is the main ingredient in a casserole? ›
In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...
Is it better to bake a casserole in glass or metal? ›
For fruit desserts like cobblers, crisps, and crumbles; desserts that have a lot of acidity like citrus; or savory dishes like casseroles, glass is probably better, as it is non-reactive and easier to clean; it also keeps food warmer longer, which is great for serving.
What temperature do you cook a casserole at in the oven? ›
I have found that, using heavy flameproof casserole, the ingredients for a beef casserole can be brought slowly up to simmering point on top of the stove, then transferred to the middle or low shelf of a pre-heated oven. Gas mark 1, 275°F (140°C) is gentle enough to produce the very best results.
How to thicken casserole in the oven? ›
Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.
How can I improve my casserole flavor? ›
Casseroles can really shine when they achieve a harmonious balance of flavors. Sweet, salty, spicy, and acidic elements should blend well and complement each other. Add ingredients like caramelized onions, olives, or lemon zest to give your casserole a depth of flavor.
The middle zone is a go-to for many of your baking needs, and is typically a safe bet for casseroles and baked goods. The bottom zone of the oven is often good for roasting and baking crusty bread or pizza, while the top is ideal for broiling and toasting.
How to tell if a casserole is done? ›
Poking a casserole with a toothpick or a fork to see if it comes out clean is a helpful way to know what's happening in the center. Shaking the pan will also tell you if everything is cooked and set.
Why add egg to casserole? ›
If you add more eggs, it will result in a casserole that is more firm and less likely to deflate.
How do you keep a casserole moist? ›
Covering a casserole (whether with a lid or with aluminum foil) is important because it helps keep moisture and heat inside the baking dish. This encourages even baking throughout, ensuring that noodles come out perfectly al dente and cheese melts uniformly.
Do I need to cook veggies before putting in casserole? ›
Using Fresh Vegetables: Fresh vegetables should be steamed or cooked until softened before adding them in. (Not too cooked through, but about 90% of the way.) Crispy Fried Onions make a great alternative topping option as well!
What constitutes a casserole? ›
A casserole is a one-dish meal that's baked and served from a sturdy baking dish that's itself known as a casserole. Casseroles can be main courses or side dishes like gratins or the famous Thanksgiving green bean casserole.
What are 5 advantages to making a casserole? ›
Learn why the meal-in-one is making a comeback, and why you should probably be cooking one right now.
- They're versatile. For every set of tastebuds, there's a casserole to match. ...
- They can be nutritious. ...
- They're easy, from prep through cleanup. ...
- They feed a crowd. ...
- They're transportable and gift-able.
The binder is the sauce, which holds ingredients together.
What is a standard casserole dish? ›
"The standard size of a casserole dish is 9 by 13 inches. However, due to varying shapes, they are often measured by volume, with three quarts being average,” says Contrino. “It is important to note that if a recipe calls only for a 'casserole dish,' it is most likely asking for a 9- by 13-inch rectangular size.
