by Meeta Khurana

We all know them, we all love them and we all have made them several times to satisfy the hungry mouths at the dinner table on weeknights. The talk here is about casseroles and I do not mean the actual dish used for cooking.

Casseroles have been around for centuries. The cooking method was derived from the ancient practice of slowly stewing meat in earthenware containers. Back in the 18th century casserole recipes typically used rice, which was pounded and then pressed to wrap the fillings. Today, vegetables, pasta, potatoes, rice and other grains are added to a casserole and served as a main course or as a side. The casseroles of today have evolved, using more than just meat and vegetables. Think about America’s most popular casserole, the Tuna Noodle Casserole.

Although casseroles have a retro flair, I think they are simply perfect when you want to cook ahead and feed several people. They freeze well and have often saved a weeknight supper for me.

There are some great dishes from other cultures and cuisines, which employ the casserole cookery method. The aromatic Moroccan tajines for instance, or the succulent Indian lamb stews, popularly known as Gosht. This aromatic Chickpea Pumpkin Tajine, I made, was in fact inspired by the cuisines of India and Morocco. Using spices like cumin and coriander, paired with the flavors of coconut, it offers an explosive burst of aromas.

Sticking to the Indian flavors, Deeba of Passionate About Baking made this wonderful Lamb Gosht with onions. With a beautiful blend of spicy flavors, a hint of sweetness from the onions and the warmth from the Garam Masala it too guarantees a fantastic palette of aromas.

If meat is your thing then I beg you to try the Melt-In-Your-Mouth Beef Ragout I made a while back. It is adapted from a recipe by Jamie Oliver and, I promise, you will be scraping every last bit of it off the plate. The flavors of this dish are incredibly intense, the meat is unbelievably soft, the sauce deliciously rich and together it melts in your mouth in perfect harmony. A rustic bread goes perfectly with it - I prefer just my spoon.

When Alanna claims to have the World’s Best Green Bean Casserole, you do not argue. Because you know when it comes to veggies, Alanna is the queen. You go and make the casserole, like I did. I love the fact that this recipe does not use any canned beans or canned mushroom soup. Instead Alanna uses fresh green beans and makes a gorgeous rich sauce using fresh mushrooms. Do not wait for Thanksgiving to make this.

If Alanna is the queen of veggies and has the World’s best green bean casserole, then Lisa over at Homesick Texan has the the King of casseroles. Her utterly delicious King Ranch Chicken Casserole is filled with powerful flavor. Lisa, a true Texan, uses spicy flavors to add a perfect kick to the casserole. Packed with chicken, tomatoes, cheese and spiced with peppers, cayenne pepper, cumin and cilantro, my mouth starts to water just reading the list of ingredients.

Nandita at Saffron Trail creates some great healthy dishes on her blog. She pays special care to serve dishes which are low-fat, nutritious and healthy. Her Cauliflower Spinach Pasta Casserole is filled with the veggie goodness of cauliflower, spinach and peas, bulked with pasta and flavored with garlic, green chilies, oregano and basil.

Sticking to healthy type casseroles Kalyn of Kalyn’s Kitchen makes use of leftover veggies for a great South Beach Friendly Breakfast Casserole. I recently made this for a brunch and it was the star of the party. Kalyn spices her casserole with “Spike” seasoning. For those who cannot get your hands on it, I substituted with ground cumin, coriander, fenugreek and dried oregano and basil and fresh ginger and garlic - just a few of the 39 ingredients found in Spike.

Do you have a favorite casserole recipe or a secret ingredient that makes your casserole the best? Leave me a note and tell me more!

Casseroles come in all sorts of flavors, aromas, and sizes, using all kinds of ingredients and spices. If you are looking for more great casseroles FoodieView  provides some great and helpful ideas.

Meeta is passionate about food, photography and life. On her blog What’s For Lunch, Honey? she shares her passion for cooking and pictures, all peppered with a good dose of life. Visit her for more delectable and flavorful dishes like this awesome Aubergine Tomato Bake or this Creamy Veal and Mushroom Pie.