Feeding your family

Use your noodle

One-pan casseroles to please everyone at the table

BY EMILY DICESARE

Growing up we ate a lot of casseroles.

Maybe that’s because it was the eighties. Or maybe it’s because as a firefighter and a nurse my parents’ jobs often meant they were working opposite shifts. As a shift worker myself I quickly figured out that casseroles are an easy way to leave dinner for my family while I am at work. They are an obvious fall and winter comfort food, but not all casseroles have to have canned soup and cheese. (Though those certainly are the most delicious ones). Additionally, casseroles are not just for cold weather. My Aunt Molly makes a casserole with Rice-A-Roni, red sauce, sausage, and zucchini that is delicious in the summer when the zucchini is fresh from the garden.

As is quickly becoming a theme around here, casseroles are a great way to use up leftovers, small amounts of certain ingredients, or veggies that are on their way out the door. Don’t be afraid to combine different shapes of pasta in the same dish. Casseroles typically have all the ingredients cooked prior to mixing them together, so the heating in the oven is just that— heating (and melting the yummy cheese). If you are making a casserole for dinner, it is just as easy to double the ingredients and make two. Then you have one to pop in the freezer for another night or drop off to a neighbor or friend. New baby? Knee replacement? COVID? Leave a casserole on the front steps for your loved ones!

Baked macaroni dishes are easy and well-liked by all ages. Cook pasta according to package instructions. I like to cook for the minimum amount suggested, or even a minute less as the pasta will continue to cook in the oven. Add a store-bought jar of marinara sauce, then finely chop veggies such as peppers, spinach, and kale, then mix in. I also like to combine shredded cheese in with the other ingredients, rather than a big pile of gooey cheese on top of it all. Looking to hide even more vegetables in your dish? Pureed pumpkin or butternut squash adds a subtle but savory flavor to red sauce and is equally as great in macaroni and cheese. Browned ground turkey or seitan crumbles are a nice way to add extra protein to pasta dishes. Dishes like lasagnas can be lightened up by using thinly sliced eggplant or zucchini for some of the pasta layers. Rice-based casseroles are also popular and delicious. Adding in other whole grains, like quinoa, bulgur, or farro increases both the heartiness and the health benefits of white rice dishes and are a nice way to introduce different grains to pickier eaters.

I love tuna noodle casserole; it always reminds me of my childhood and cold Friday nights during Lent. I have made several recipes, usually with a homemade béchamel sauce and extra green veggies. My boys always say it’s “just ok.” My sisterin-law’s mother-in-law, Karen, who is of no relation to me (spend some time figuring that one out), makes a fabulous tuna noodle casserole. The recipe was passed down to her from her mother, Emmy Lou. It’s a fan favorite in my house, and when I leave it for dinner, I usually come home to an empty pan.

Sometimes canned soup beats homemade.

Karen’s Tuna Noodle Casserole

Serves 4–6

INGREDIENTS 12 oz. bag large wide egg noodles, cooked according to package instructions 1 can condensed cream of mushroom soup (may use cream of celery or cream of chicken) 2 small cans white albacore tuna in water, drained 2 cups shredded mozzarella, cheddar, or Monterey jack cheese (or any combo of the above) 1/3 cup grated Parmesan cheese 2/3 cup milk 1 jar or can sliced mushrooms, drained Salt Pepper Garlic powder 1–2 tsp dried parsley 1/2 cup seasoned breadcrumbs 4–6 pats butter

STEPS 1. After cooking and draining egg noodles, place noodles back in large saucepan. 2. Add next ten ingredients (soup through parsley) and stir until well blended. 3. Spray baking dish with cooking spray and pour in noodle and tuna mixture. 4. Sprinkle seasoned breadcrumbs over top. Place pats of butter over the breadcrumbs. 5. Bake at 350 degrees for half an hour.

Optional: To the above I like to add frozen peas, and I usually use sliced and sautéed fresh mushrooms instead of the canned ones.