30 Vegetable Casserole Recipes That Are Guaranteed Crowd-Pleasers (2024)

FAQs

How do you make a casserole not soggy? ›

Sometimes the best way to thicken a casserole is to simply let the heat of the oven do the work.

Runny Casserole – Baked egg dishes can sometimes fall victim to being watery after it's baked. This is often due to high water content in some vegetables and dense meats that are used in these dishes.

Prep Vegetables Ahead Of Time

That's because vegetables naturally contain a lot of water in their raw form. When cooked, water leaches out, transforming your rich, gooey casserole into a liquidy slop. That doesn't mean you have to ditch your beloved veggies, though.

Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered. If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.

Par Cook Pasta and Vegetables

"Partially cooking these ingredients is the only way to make a casserole with a satisfying texture," says LaClair. She stresses you should undercook rather than overcook them, as they will continue to cook in the oven—and will dry out quickly if already fully cooked.

Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese. But making a casserole is not an exact science, and you can definitely break away from this formula. Check out some fun side-dish casseroles and desserts below!

The time a casserole takes to cook will vary from 2-2½ hours for chuck, blade and thick flank, up to 4 hours for shin, leg and neck. Pork cuts for braising and casseroling normally take 1½ hours, and lamb much the same.

Pro Tip: Avoid Dry Casserole.

The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.

Is it better to cook casserole the day before or? ›

Make-ahead meals (especially baked casseroles) are terrific because you can completely assemble them in advance and bake them just before serving. They're the ultimate comfort food as they come bubbling hot and delicious straight from the oven to the table to the delight of family and friends.

If you plan to cook your stew in the oven, make sure the temperature sits between 140-150C (fan-forced) to avoid it drying out and overcooking. If it's going to cook on the stovetop, you want to keep it at a bare simmer, and make sure it never reaches a boil or you risk it burning and drying out.

- **Moisture Retention:** Covering the casserole with foil helps to retain moisture during cooking. This can be beneficial for dishes that have ingredients that may dry out easily, such as lean meats or certain vegetables.