When I was a kid, my mom had several casseroles ready to produce upon a special occasion. One was a green rice casserole, made, of course, with white rice, a mixture of broccoli and probably a can of cream of mushroom soup. There was yet another delicious broccoli casserole that had many of the same ingredients, minus the rice, but was sprinkled with margarine dipped saltine cracker crumbs. We also had our share of tuna casseroles, layered with egg noodles or elbow pasta and topped with pieces of stale bread that in the oven turned into crunchy croutons.
I remember the excitement of covered dish dinners that always displayed a variety of creative casseroles. Whether it was a Christmas party with the faculty at my dad's elementary school or an Easter dinner laid in the woods by my grandmother's church, the delights were mind boggling. There was usually a sort of bean casserole with canned onion rings on top or maybe a layered bacon and peas concoction. And for convenience sake, I've seen an ambrosia made from fruit cocktail, mandarin oranges and shredded coconut or a three-bean salad make their arrivals in a Corning dish, even though neither are technically casseroles.
Some people turn their noses at the thought of a casserole, but I can assure you, I've served them up to the fanciest and finickiest folks in New York City and there's hardly ever a leftover.
Always Frugal, Always Fabulous!
The Elegant Thrifter