1. Casseroles

2. What is a casserole? A blend of cooked ingredients that are heated together to develop flavor.

3. Layered Blended 2 Types of Casseroles

4. Parts of a Casserole Base – main texture & flavor  Meat, poultry, fish, ground beef or cheese Extender - thickens  Bread crumbs, potatoes, rice, grits, grains, dry beans Binder – holds together  Milk, broth, fruit juice, soup, eggs or sauce

5. Nutrients in Casseroles Protein  Meat, fish, eggs, dried beans, cheese Carbohydrates  Rice, pasta Fat  Sauces Vitamins  Vegetables Minerals  Vegetables

6. PROTEIN Used as the main ingredient.  EX. Meat, fish, eggs, dried beans and cheese.

7. STARCH/ CARBOHYDRATES Adds substance or body Used as an extender Adds energy through carbs e.g. Pasta and Rice Undercook rice and pasta so they can continue to cook during backing process

8. VEGETABLES Contrast in color Adds variety in texture Adds nutrition (carbs, vitamins and minerals)

9. Advantages of making casseroles a. Saves time b. Saves energy c. Easy to prepare d. Complete meal e. Economical f. Large variety g. Make ahead h. Can be Frozen i. Serve in same dish cooked in j. Leftovers k. Little supervision while cooking

10. Toppings Used for  Color & Contrast  Variety in texture  Protects protein ingredients from heat  Croutons  Crackers  Chips  Cheese

11. Easier Clean Up? Clean dish as soon as possible Soaking dish in water and soap Sprinkle dish washer detergent in soaking dish

12. Topping too Dark? Cover lightly with tin foil Remove foil last 5-10 minutes of cooking.

13. Protein Foods 1. Fish Hamburger 2. Eggs chicken 3. Dried beans Starch/carbs/Filler 1. Rice 2. Pasta 3. Lasagna Noodles Extras 1. Spices Vegetables 1. Tomato 2. Green pepper 3. Bean 4. peas Sauces/Binders 1. Tomato Sauce 2. Cream of Chicken 3. Cream of Mushroom 4. Canned soups Toppings 1. Cheese 2. Croutons/Bread 3. Crackers 4. Potato Chips