125 Best Casseroles and One-Pot Meals [Paperback]

Exceptional one-dish meals.

Casseroles and one-pot meals are the ideal solution for busy people who want wonderful food with a minimum of fuss and preparation time. From stews with tantalizing aromas to the simple combination of a few ingredients joined together in a skillet, these recipes are irresistible.

These well-tested make-ahead casseroles and one-dish meals will appeal to a variety of tastes. For example:

• Pasta dishes like three-cheese baked penne with roasted vegetables and easy layered lasagna casserole
• Chicken creations like chicken shepherd's pie and chicken stew with sage dumplings
• Beef and veal dishes like updated sloppy joes, pot-au-feu and winter braised short ribs and vegetables
• Pork recipes such as Portuguese pork with clams and Tex-Mex pork chops with black bean and corn salsa
• Vegetarian delights such as gratin of creamed spinach and eggs; garden paella
• Brunch ideas like harvest strata; breakfast sausage and cheese bake.

Rose Murray provides valuable tips on pans and dishes and reveals the secrets to making meals that are convenient, economic and easy to prepare in advance - it's as though you have an expert chef guiding you along the way.

Rose Murray is a food journalist, cooking teacher and broadcaster who contributes frequently to food and lifestyle magazines.

Sample recipe from the "Beef and Veal" section

Easy Beef and Leek Stew in Chive Popovers

I quickly put together this stew one evening before I left the house for a meeting, leaving my husband and son home to stir and eventually enjoy it for dinner. I arrived home to find all kinds of notes on my scribbled recipe, including "Really tasted good" and "Gravy was nice and rich," but alas there was no stew. The two of them had eaten every bit of it and I had to test it again. It goes very well in the popovers (like having gravy on Yorkshire Pudding), but you can enjoy it with crusty bread instead if you like.

Beef and Leek Stew

Makes 4 servings

1 1/4 lb (625g) stew beef

2 tbsp (25mL) olive oil

4 small leeks, thickly sliced

4 carrots, cut in 1-inch (2.5cm) chunks

2 tbsp (25mL) all-purpose flour

Salt and pepper

2 tbsp (25mL) balsamic vinegar

2 1/2 cups (625mL) beef stock

1/3 cups (75mL) sun-dried tomato strips

1 tsp (5mL) dried thyme

Pinch hot pepper flakes

1. Cut beef into 2-inch (5cm) cubes. In large saucepan, heat oil over medium-high heat; brown beef all over, about 10 minutes.

2. Add leeks and carrots; cook for 5 minutes, stirring often. Sprinkle with flour, and salt and pepper to taste; cook for 3 minutes, stirring constantly.

3. Stir in vinegar, then stock, 1 cup (250mL) water, sun-dried tomatoes, thyme and hot pepper flakes; bring to boil, scraping up any brown bits from bottom of pan. Reduce heat, cover and simmer for 2 hours, stirring occasionally and adding a bit more water if necessary. Taste and adjust seasoning. Split open popovers and serve stew on top.

Chive Popovers

Makes 12 popovers.

Popovers are really easy to make. I remember my daughter, Anne, making them often for breakfast when she was a child. You can, of course, substitute other herbs for the chives, or leave them out altogether.

2 eggs

1 cup (250mL) milk

1 cup (250mL) all-purpose flour

2 tbsp (25mL) snipped fresh chives or green onions

1/2 tsp (2mL) salt

1. In large bowl, beat eggs, stir in milk, flour, chives and salt until blended. (Don't overmix; ignore a few lumps.) Fill 12 well-greased muffin cups three-quarters full with batter.

2. Place in cold oven. Turn oven to 450°F (230°C); bake for 25 minutes. Remove and prick each popover with point of sharp knife to release steam. Bake for 5 to 10 minutes or until golden brown and puffed. (Popovers can be cooled, placed on a cookie sheet, covered with clean towel and set aside at room temperature for up to 8 hours. Reheat in 350°F/180°C oven for 5 to 10 minutes.)

HINT:
If you wish to make and serve popovers as a breakfast treat, just leave out the chives and pass butter and your favorite jam or honey with the hot popovers.