Casserole Craze Part 1

Since we are in super saver mode, casseroles are a way to economize on meals - you get your meat, your starch, and your veg all in one handy 9x13 dish. Today, I begin a deep exploration of casseroles. I know many recipes, some of my own invention, some handed down through the sands of time from relatives. I realize that these casseroles are by no means "new," but I hope to encourage others to embrace casseroling.

A few things to keep in mind regarding casseroles. They are, by nature, fluid dishes. You put in them whatever's on hand. There are four basic parts to any casserole:
(1) Starch - rice, potatoes, noodles, pasta
(2) Meat - pre-cooked chicken, beef, pork, fish
(3) Vegetable - frozen peas, green beans, corn
(4) Binder - usually a cream of-X soup, but also bechamel sauce, cheese sauces, etc.

And with that, off we go!

Megan's Oh So Inventive Italian Casserole
Brown 1/2 pound of ground beef and 1/2 pound of Italian sausage (hot or mild, removed from casings). Drain and place in a large mixing bowl

Melt a bit of butter and olive oil in a pan over medium heat, and saute one large chopped onion and 8 oz. of chopped mushrooms until softened.* Add 3 minced cloves of garlic and continue cooking for 2 minutes. Add 1/3 c dry red wine and cook until wine is reduced (optional step). Add vegetable mixture to the mixing bowl.

Boil 4 quarts of water with a generous handful of salt. Add 1 lb pasta (elbow mac, penne, any kind) and cook until just al dente. The pasta will cook more in the oven, so take care not to overcook. Drain pasta and add to the mixing bowl.

To the mixing bowl, add 6 oz ricotta cheese, 1/2 c shredded mozzarella (or Italian blend) cheese, 1/4 c grated parmesan cheese, and approximately 2/3 of a jar of your favorite commercial pasta sauce. Mix all ingredients throughout and pour into a 9x13 baking dish. (there may be too much - simply place leftovers in an additional baking dish...duh!)

Top the casserole with more shredded cheese and dot with butter. Bake at 375 deg for approximately 30-40 minutes until the cheese is melted and browned.**

Serve with a salad and garlic bread for a balanced, albeit carb-aholic, meal.

*You can skip this saute step if pressed for time - but softening the vegetables takes away the bite of a particularly vicious onion.

**Casserole can be prepared in advance and refrigerated prior to baking. In that case, either allow the casserole to come to room temperature, or bake at 300 deg for 20 minutes, then increase temperature to 375 deg for another 30-40 minutes until the casserole is heated thoroughly. Casserole can be frozen, but I would allow it to thaw in the fridge before baking. Let me know if anyone else experiments otherwise.