A good cook once said that a casserole is a blend of inspiration and what's on hand. Beatrice Ojakangas must have had inspiration by the gallon to come up with these 500 casseroles. From a breakfast of Eggs Florentine to a dinner of Pork Chops with Apple Stuffing, soon even the most casserole-wary cook will be dishing about these delights. Yummy treats like Parmesan and Sun-Dried Tomato Quiche and Strawberry Rhubarb Crisp are just right for parties. Even appetizers are reinvented in casserole form! The Best Casserole Cookbook Ever will inspire comforting dishes and innovative feasts for any meal of the dayno matter what's in the fridge.
The Best Casserole Cookbook Ever
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Book Description
Frequently Bought Together
Editorial Reviews
About the Author
Beatrice Ojakangas has written over 20 cookbooks. She teaches cooking classes in her home near Duluth, Minnesota.
Susie Cushner is a Boston-based photographer.
Susie Cushner is a Boston-based photographer.
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Customer Reviews
Most Helpful Customer Reviews
64 of 64 people found the following review helpful
Format:Paperback
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.... Read more ›
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.... Read more ›
67 of 69 people found the following review helpful
By K. Denton
Format:Paperback
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.
43 of 45 people found the following review helpful
By P. Johnson
Format:Paperback|Amazon Verified Purchase
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.
23 of 23 people found the following review helpful
By Claire C.
Format:Paperback
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.
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.
17 of 17 people found the following review helpful
By Suzy Black
Format:Paperback
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.
17 of 17 people found the following review helpful
Format:Paperback
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.
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.
Most Recent Customer Reviews
3.0 out of 5 stars
So far so good?
I've only tried one recipe from this book since I bought it. It was unbelievably bland and the cheese used in the casserole was unbelievably pungent. Read more
Published 22 days ago by Honest V
4.0 out of 5 stars
Haven't had a bad recipe yet
I've made two recipes out of this book (Fruited Ginger Chicken on Couscous and one with beef, mushrooms, and wine) and they were both delicious.
Published 29 days ago by jro
5.0 out of 5 stars
Great book that helps you to understand how to throw it together!
This is really well organized book that has tons of recipes but really tries to teach you the technique of making a casserole so your able to slam things together with what you've... Read more
Published 1 month ago by nathanieladam
4.0 out of 5 stars
Great Cookbook
There will be recipes you will love and ones you will hate. But there are 500 of them, so you are bound to find some to your liking. Read more
Published 1 month ago by HomeschoolMom38
5.0 out of 5 stars
The "Best"? For once I agree
There are an awful lot of cookbooks out there that claim to be "The Best" right there on the cover and right in the title. Read more
Published 1 month ago by I Do The Speed Limit
2.0 out of 5 stars
Kindle can't do cookbooks
I think this would be a very interesting cookbook if it were not an e-book. Its nearly impossible to find a recipe in this format. Read more
Published 2 months ago by sheila sassone
4.0 out of 5 stars
a good recipe find.
The recipes are easy to understand and straightforward. I will enjoy trying many of them, although admittedly, at this point I have only read them and have not actually prepared... Read more
Published 2 months ago by Robin Snell
5.0 out of 5 stars
Much More than Tuna Noodle!
One of the ways I've found to indulge my passion for cookbooks without breaking the piggy bank is to watch the Kindle specials. Read more
Published 3 months ago by Grandma
4.0 out of 5 stars
Nice collection
I have made several of the recipes and thoroughly enjoyed them. So much so, in fact, that I have had to buy additional books as gifts for my friends.
Published 4 months ago by Sedona reviewer
5.0 out of 5 stars
This book gives casserole a good name!
This is chock full of recipes that are terrific. Not your typical add a can of Campbell's soup type recipes. All from scratch and very easy to follow. Great purchase!
Published 6 months ago by Momof2
