Some comforting and budget-friendly meals come and go, while some become icons. Mandatory Milwaukee is all about the latter. This week: Casserole.
It’s that time of year again. Now deep into autumn, it’s been consistently cold throughout the state for weeks. Before the solstice brings the promise of longer days…eventually, it will continue to get dark around 4 p.m. daily. You’re exhausted, overextended, and—with the holidays right around the corner—even more financially depleted than usual. When we’re busy, tired, broke, and in need of some seasonal comfort, folks throughout Wisconsin (and all around the Midwest consistently) turn to one reliable, versatile, and underappreciated culinary standby to fill in the gaps: the almighty casserole.
Knowing our general reader demographics and geography, we won’t waste time explaining what a casserole is here. Honestly, we’re also bypassing that task because, casserole—or “hot dish” for our readers with Minnesota ties—takes on many forms. There’s breakfast casserole with hash browns and eggs incorporated, so-called taco casseroles, Thanksgiving-suited green bean casserole, and an endless number of combinations for traditional dinner casseroles. When it comes to casserole, there’s lots of room for improvisation.
Starches can range from pretty much any type of noodles you have in the pantry to rice, tater tots, or other potato preparations. Sure, you can get fancy and used fresh, locally-sourced vegetables or you can lean on frozen veggies and parse in some other produce that’s about to turn. Go meatless, use chunks of leftover holiday turkey or ham, employ canned meats (pretty much any type of protein will do). Add some spices and a little water or broth. Then bind it all together with a generous dusting of shredded cheese and some Cream Of Whatever soup.
Really, the baking pan or dedicated casserole dish serves as a blank canvas to fill with anything you’d like. If money is tight, cobble something together with things you have in the fridge and cupboard. Want to get creative and try, like, a Philly Cheesesteak casserole? Go for it! Are things like lasagna, taco pie, and egg bake technically types of casserole? Some would argue they are. Through the years, we’ve found that measuring is pretty much optional and cooking directions reside squarely within the person who is making it. When it doubt, 425 degrees for like 45 minutes will work (longer if cooking from frozen).
Whether you make it fresh or freeze it to make later, the combination of time and heat will eventually yield a hearty, rib-sticking, budget-friendly, and consistently satisfying meal. Really, at their essence, casseroles are capable of bringing salty comfort in times of coldness and grief. They’re easily prepared and infinitely reheatable standbys to reach for amid the weekly stress and holiday-related chaos. They can take on many forms, but you know one when you see it. While casseroles are rarely accused of being fancy, they—true to their Midwestern roots—get the job done. And when they’re prepared even close to correctly, they can be downright delicious in the process.
Long live casserole! Oh, and go to our Casserole Call event at Falcon Bowl on Sunday, December 8 to taste delicious casseroles created by 10 local vendors.
