1. The Casserole Competition This will be your opportunity to compete against other kitchen groups!

2. What is a Casserole? A casserole is a tasty blend of cooked ingredients that are heated together to develop flavor.

3. Advantages to serving Casseroles: Fast & Easy –To assemble, easy cooking techniques, great for busy schedules Economical –Use what you already have at home in your cupboards You can get Creative – Make your own recipe up, using almost any ingredient you have Time Saving –You can make it the night before and just pop it into the oven

4. Advantages of a Casserole A complete meal in a dish –Has many components of “myplate” Can be made ahead –Stored in refrigerator/freezer Require little supervision –Can be baked & served in same dish

5. How is a Casserole made? Just like math has formulas & proportions… so do recipes! In specific casseroles do!

6. Follow this formula to create your casserole MASTERPIECE! TYPE OF INGREDIENTAMOUNT TO USE EXAMPLES COOKED GRAINS -Give the casserole body2-4 CupsSpaghetti, noodles, rice VEGETABLES -Contribute to the flavor & appearance1-2 CupsAny cooked veggie: canned, frozen fresh PROTEIN -Add protein & other nutrients1 CupAny cooked/leftover proteins LIQUID -Hold the ingredients together1 -1 ½ CupsBroth, milk, sauces, soups TOPPINGS -Enhance flavor & appearanceTo tastePotato Chips, Cereal, Bread Crumbs SEASONINGS -Add flavorings½ tsp – To TasteAny type of spices: Cayenne, Chili Powder

7. How our casseroles fall into “myplate”

8. How foods nutritionally contribute to casseroles: Carbohydrates/starch – Grains add substance/body; used as an extender; add energy through carbohydrates Protein - meat, fish, egg, dried beans, cheese Vegetables - add contrast in color, texture and adds nutrition The binder is the sauce, which holds ingredients together Casserole toppings are used for color, variety in texture; protects protein ingredients and identify common toppings

9. Casserole Creations Plan Check your kitchen to see what canned, frozen, or leftover food you have Choose ingredients & flavors you think you will enjoy! Remember ingredients need to harmonize in flavor, texture, & color Don’t forget about your proportions! Pre-Cook Cook your pasta until it is al’dente –Almost cooked all the way, but slightly firm to the bite! –Because… The casserole will finish off cooking in the oven Make sure all your proteins & veggies are cooked as well

10. Casserole Creations Assemble Using the formula we learned make sure all the components are present & proportional in your casserole: –Grains –Proteins –Vegetables –Liquid –Seasoning –Toppings Bake Most casseroles are baked at 350 degrees for 45 minutes Baking is used to re-heat ingredients & melt toppings If topping is getting too brown –Cover the casserole with in foil

11. What you will be judged on… Color Texture Shape Size Temperature Food Styling: How we make food look appealing to the eye! Ex: Magazines, TV, Resturants

12. Identify the parts to the following Casserole Recipe Chicken and Broccoli Casserole 2 pkg. broccoli, cooked and laid in buttered dish. Spread 4 cups cubed chicken on top. Mix together:2 cans cream of chicken soup 1 cup mayonnaise 1/2 tsp. curry powder Spread over chicken. Sprinkle 1/2 cup sharp shredded cheese. Top with paprika and almonds. Bake at 350  for 40 minutes.

13. Identify the parts to the following Casserole Recipes Hamburger Casserole (Shepherd’s Pie) 1 lb. ground beef, seasoned 1 large onion, chopped fine 1 can undiluted tomato soup 1 can string beans (drained) 2 cups potato flakes or mashed potatoes 1 cup grated cheese Add onion and seasonings to ground beef and brown. Pour off grease. Put in bottom of large casserole and spread soup over meat. Then the beans and mashed potatoes. Cover completely with the cheese. Sprinkle with paprika and cover with foil. Bake at 350  for half hour, then remove foil and bake for 15 minutes more.

14. Identify the parts to the following Casserole Recipes Oh Boy Casserole 1 lb. ground beef, browned Add: 1 small onion 1 can cream of mushroom soup 1 1/2 cups cooked rice 1 can cream of chicken soup 1 cup diced celery 1 tbs. soy sauce Mix and simmer 10 to 15 minutes. Serve over 1 can Chinese Noodles.

15. Disadvantages to serving Casseroles: It makes you COMPLETELY MINNESOTAN! Has anyone seen the movie: –“New in Town?”

16. Rules of the Competition Everyone in your group needs to understand the recipe Your casserole NEEDS to be ECONOMICAL –No lobster & caviar in our back room! Your casserole needs to be creative –Ex: No tator tot casserole… we can do better… The final product must be food styled

17. Tips for a Fantastic Casserole! For an attractive presentation –Wipe the edges of the dish before putting it in the oven so there will be no browned areas after baking Make your casserole colorful! –You will be graded on your casserole’s appearance & flavor Cook your grains to Al’Dente: –Undercook rice and pastas so they can continue to cook during the baking process.

18. Summary: Casseroles are fully cooked ingredients added together, then baked again –No raw ingredients are put in casseroles Casseroles can save you time, energy, $ – Get creative with what you have Enjoy the variety of food choices used to make casseroles –Get creative!

19. Ticket out of Lecture ON A SHEET OF PAPER ANSWER THE FOLLOWING: –Describe the steps you would take to make a casserole if you didn’t have a recipe?