1. CASSEROLES 1

2. What Is A Casserole? A combination of foods prepared in a single dish. A tasty blend of cooked ingredients that are heated together to develop flavor. 2

3. Parts Of A Casserole The base of a casserole provides its main texture and flavor. Cubed, cooked meat, poultry, or fish; browned, drained ground beef or poultry; grated or cubed cheese. 3

4. Parts Of A Casserole The extender, a food ingredient that helps thicken a dish. Dry bread crumbs; cooked, diced potatoes; pasta, rice, grits, or barley; cooked, mashed dry beans. 4

5. Parts Of A Casserole The binder, a liquid that holds the other ingredients together. Fat-free milk, broth, fruit juice, soup, eggs, or a thickened sauce. 5

6. Advantages Of Making Casseroles Saves time Saves energy Easy to prepare Complete meal Economical Large variety Make ahead Can be Frozen Serve in same dish Leftovers Little supervision to prepare 6

7. Nutrients In Casseroles Protein Meat, fish, eggs, dried beans, cheese Carbohydrates/Starch Rice, pasta Fat Sauces Vitamins Vegetables Minerals Vegetables 7

8. Toppings Used for Color Variety in texture Protects protein ingredients Cover with tin foil to avoid browning 8

9. Casseroles Good Choices For Vegetarians A great way to get a complete protein with rice and beans. Any casserole that is not centralized around meat is ideal for a vegetarian. 9

10. How Can To Reduce Sodium And Fat In Casseroles And One-Dish Meals Prepare on chicken or beef stock. Use lower fat dairy products and lean cuts of meat 10

11. Clean-Up Time Line with aluminum foil Be sure to grease 11