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Partyon
Cool casseroles
user ratingThe French whip up cassoulet, the Greeks make pastitsio and the British offer Shepard's Pie. As with many things culinary, Americans lay claim to the least exciting incarnation: Tuna Noodle Casserole. At its best, a comfort food classic; at its worst, a gelatinous mass of bland flavors, bound together with canned mushroom soup.
It-like most casserole standards-is easy to reinvent. Replacing canned soup with real mushrooms and milk improves texture and taste; fresh herbs add savory flavor and a hint of Sherry brings a complex nuttiness into play. A perfectly crisped, salty crust of fresh bread crumbs and specialty cheese adds the final flourish.
Why bother modernizing a dish as tired as the casserole? Because few meals are as satisfying-or as simple. They can be prepared ahead of time and cooked unattended. Paired with a salad, they are a complete and unfussy meal.—Kristin Wolfe Bieler
Kristin Wolfe Bieler writes for GQ, CITY and Woman's Day.
Photography by Mark Ferri
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