Customer Reviews

The Best Casserole Cookbook Ever

5 star:		(28)
4 star:		(5)
3 star:		(2)
2 star:		(2)
1 star:		(1)

 

 

Some people have claimed to be turned off by this book because it has a couple of recipes that use Hormel Spam as an ingredient. I think that's a joke by the author, Beatrice Ojakangas, that backfired: she lives in Minnesota, the state where Spam is manufactured. It is, not surprisingly, pretty popular in the state. But I guess not everyone gets the joke.

Aside from that, this book very well lives up to its title as "The Best Casserole Cookbook Ever".

Ojakangas opens with a history of the casserole and again incorporates her Minnesota background by explaining that the casserole in those parts is called a "hot dish". I have consumed many a "hot dish" at gatherings in Minnesota. And many a casserole at home, where such dishes are a favorite in a busy household.

This book already has lots of pages flagged - because it is loaded with great recipes. We had one this week, a chicken noodle casserole, that was absolutely scrumptious.

After an introduction to the basics of casseroles (e.g., sauces, etc.), she moves into the goodies: 16 chapters of yummies. (I admit to not liking fish and shellfish, but I include that chapter in the count anyway.)

Appetizers & First Courses
No-Knead Casserole Breads
Breakfasst & Brunch Casseroles
Poultry Casseroles
Beef Casseroles
Pork Casseroles
Lamb, Veal & Game Casseroles
Pasta Casseroles
Grain & Legume Casseroles
Fish & Shellfish Casseroles
Side-Dish Casseroles
Vegetarian Casseroles
Casseroles For Crowds
Casseroles For Kids
Dessert Casseroles.

More than 500 recipes, many of them that set my mouth watering at first reading.

Most of the recipes are reasonably simple and quick to prepare. Lots of fun new (to me) things to try like a No-Egg Breakfast Potato Hot Dish and a Curried Chicken Breast Casserole.

A couple of small negatives. The recipes are printed in a reddish ink and somewhat difficult to read. There aren't enough illustrations. Neither of these is a show stopper.

Overall, a great treasure for those who like "hot dishes" or, as the rest of the country calls them, casseroles. And having written this review and browsed the recipes once more, I'm hungry. Fortunately, I can look forward to the Ancho Chicken Breast With Corn for dinner tomorrow night.

Jerry

This is a big book. The last recipie is on page 609, so there are lots to choose from. There is a wide range of choice, from appetizers to desserts, with more chapters on breads, side-dishes, "for crowds", "for two", and "for kids". Just browsing through, many sound delicious. The ones I have made were indeed very tasty. Ms. Ojakangas uses few prepared ingredients, and includes a recipie section of easy sauces to substitute for canned cream soups. One of the things I like best is that the author is health aware. The recipies are light on sodium, and many are light on fat. I plan to make a lot of these, and am looking forward to working my way through this book.

Overwhelming amount of info, many interesting meals. The details are what make this worth buying. Chapter on no-knead casserole bread, including the much vaunted NY Times method, is worth the $16.xx price.

A far cry from dated "dump-in-a-can-of-soup" high-fat, low nutrition casseroles, the recipes in this cookbook provide a fresh take on traditional time-saving dishes. With an emphasis on the addition of whole-grain starches and fresh veggies, and with suggested substitution of home-made sauces (recipes provided) rather than the sodium-laden canned cream soups that taste of artificial ingredients and canned broths with their chemical bouquet, the author has provided some extraordinary--and even sophisticated--alternatives to the same old, same old.

Food snobs may well take note of recipes like Summer Salmon Casserole and the side dishes that include pilafs and whole grains not commonly cooked in casseroles, such as barley, bulgar, millet, and quinoa. I count myself among those who enjoy cooking and eating quality food. This book provides numerous choices--without sacrificing quality--for days when time is short.

I'm a little surprised by the negative reviews from people on low-sodium and/or low-fat diets. While it's true that many of the recipes include heavy cream and salt, the author notes that evaporated milk (granted, not necessarily a taste favorite) may be substituted for the cream to reduce fat content. Also, most people on low-sodium diets are already aware of the need to reduce stated amounts of salt in any recipe or to substitute an herb blend like Mrs. Dash to perk up a dish. However, with a little extra reading through this recipe collection, even individuals on restricted diets will find something new and pleasing.

Ms. Ojakangas defines "casserole" broadly enough to include breads and desserts that are prepared in a casserole dish. Because of the size of the book, however, the wide net she casts does not mean there is skimping in the main reason most people will turn to a book with this title.

The range of recipes is broad--and yes, it does include a Spam recipe or two, but just go ahead and skip that if you don't like it; there are lots of other dishes here that are far more healthy.

The best part of the book, and why I have given it four stars instead of just three, is that the author provides a lot of information on making sauces so that that otherwise ubiquitous canned soups are avoided. She also gives pointers on substitutions, encouraging hesitant cooks to try using ingredients that they have available to create new variations.

While we may all yearn for days of fabulous salads, fresh baby vegetables straight from the garden or farmers market and professional level presentations of broiled fish or select cuts of beef, we also know that casseroles are a wonderful mainstay for many (most) of our home-cooked meals. This book will be an inspiration and guide for anyone looking for something just a little different for that next run-of-the-mill weeknight family meal.

I've tried about 25 of the recipes in this book so far and only one has come out rather unpleasant - and that was purely based on the colour (tuna and noodle casserole came out grey because I used black olives in it). Everything works, you can't go wrong and the combinations are really tasty. I love using one pot to cook with and although not all the recipes are one-pot dishes, enough are to keep you going. My favourites are: rosemary chicken and rice (you just put everything in the casserole, raw, and then it cooks - at the end you have chicken and rice ready!); south Indian curry (really easy to prepare and just delicious); and the breads, which are all really easy to make and make the most amazing smell (not to mention taste). I highly recommend this book if you love food, don't care much about calories, and don't want to spend hours at the stove.

I really love this book. Everything I have made has been a winner for my family. There is a huge variety of dishes for every taste, vegetarian included. The Swiss chard and Polenta casserole is great! She gives you advice on when to freeze and how much time to add. Just a great book

Regarding the print...I read reviews from people who had trouble with the color of the print, which was called orange and gray in some reviews. I thought that I had purchases a different version since I had no difficulty in reading the print. However, on closer examination, I found that the print in my copy is arguably orange and gray--tho more rust and charcoal.

Regarding the recipes, they are mouthwatering! I cook a lot, and have an extensive cookbook collection, mostly of gourmet cookbooks. The recipes in the book may not rise to the level of haute cuisine, however, I think that they will produce family and friend meals closer to the gourmet end of the spectrum than the normal casserole or comfort food cookbook. I was extremely pleased by my purchase!

This is a treasure trove of sure, easy, and surprising dishes. I immediately put it to use and find it especially helpful with clear direction and recipes that actually work! I am also grateful that many of them can be made ahead------I not only recommend it, I plan to use it as a gift for all of my "foodie" friends this holiday season!

I have only tried one recipe---the asiago chicken on page 139, and it was SENSATIONAL!