Divine Italian Lasagna. - file

One measure of good home cooking is a casserole baked in the oven and literally served from oven to the table. Casseroles could be considered elegant one-pot meals and are one solution to today's busy lifestyle. They also provides an innovative way to stretch the food dollar.

The word casserole originates from the French word for "saucepan". Typically, it is a large, deep pot or dish used both in the oven and as a serving dish. Casseroles originate from the ancient practice of stewing meat slowly in earthenware containers.

Casserole cooking means convenience for quick clean-up and they are chock full of nutrients, making them balanced meals. Casseroles creatively combine meat or seafood with vegetables and a starch. There are casseroles with meat, poultry, seafood, duck, pasta and vegetables. Casserole cooking provides a tasty dish for any occasion, or international flavours.

International

From Hungary, one may want to try chicken paprika with caraway dumplings. For a flavour of the far east, Thai chicken and prawns are excellent. Crayfish and okra gumbo is an economical seafood dish and paella is made by simmering meat or fish with Spanish rice. Vegetable lasagne is an attractive and filling supper dish that is easy to put together.

Equipment needed

To make casseroles, you will need the right tools to get the job done well. You will need a casserole baking dish to start. These are quite attractive; made from heat-proof ceramic, glass or earthenware or stainless steel so they can go straight from the oven to the table. Your usual kitchen knives will do and some recipes require a food processor or potato masher. Without the food processor or masher, a fork and a sieve can do the job.

Some casserole recipes use sauces, many of which require reduction or can be lightly thickened with cornstarch.

Vegetable hot pot

Ingredients1lb sweet potatoes

1 onion, thinly sliced

1 small carrot, sliced

1 small turnip, diced

1 stalk celery, finely chopped

1 small cauliflower, broken into florets

Salt and pepper to taste

1 oz butter

1 heaped tablespoon flour

1 cup milk

Paprika

Method

1. Prepare and boil potatoes. Mash well and press through a sieve or use a food processor.

2. Line a buttered casserole dish, sides and bottom, with half of the potato.

3. Place all the vegetables in a pot and cook until tender, not mushy. Add salt and pepper to taste.

4. Drain and make a white sauce.

5. Melt the butter, blend with the flour and gradually add milk, stirring constantly over medium heat.

6. Place half the vegetables in the casserole atop the potatoes.

7. Cover with a layer of sauce; add vegetables and sauce again.

8. Cover with remaining potato and smooth off and dash with paprika.

9. Bake in a moderate oven until browned.

Serves 3