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[quote=Anonymous]I think people turn up their noses at casseroles because so many recipes call for cream-of-whatever soups, canned vegetables, and other processed ingredients.  They are a throwback to the "dark ages" of American cooking, much like those molded Jello salads. But if you use fresh, high quality ingredients, casseroles can be amazing.

One of our favorite casseroles is this chicken and wild rice casserole by Amy Thielen:  https://www.seriouseats.com/classic-chicken-and-wild-rice-hotdish-from-th

I use natural wild rice rather than cultivated, and I add wild mushrooms.  So good on a cold day.

Another favorite is this squash casserole that I make with yellow summer squash from my garden or the farmer's market.

4 tablespoons butter (more for greasing the baking dish)
1 small finely chopped Vidalia onion
2 pounds yellow summer squash (about 2 pounds). sliced 1/4 inch thick
1/4 cup grated Parmesan cheese
1 cup grated Cheddar cheese
2 large eggs, lightly beaten
1 cup fresh bread crumbs
1 teaspoon kosher salt
1/2 teaspoon black pepper

1. Melt half of the butter in a pan and add onions. Cook until onions are softened.

2. Add the sliced squash and cook until squash is tender. Cover the pan and stir often.

3. After the squash is tender, turn the heat off and let it cool for 5-10 min. Then add the Parmesan, 3/4 cup of the Cheddar, and half of the bread crumbs.

4. Add the lightly beaten eggs, salt and pepper, pour it into a casserole dish.

5. Combine the remaining 1/4 cup of Cheddar and the remaining bread crumbs and scatter over the casserole.

6. Bake for 30 min in preheated 375-degree oven, until the top is brown.

Don't fear the casserole![/quote]

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