1. Casseroles
Foods I
2.05

2. Casseroles can be…..
One dish meals
Main dish
Side dish

3. One dish meals or main dishes usually contain protein.
They can contain meat, poultry or seafood but they can also be considered “meatless”.
Meatless main dish casseroles may combine incomplete plant proteins to form a complete protein.

4. Protein Vegetable Starch Sauce Extras Toppings
Casseroles are usually created by combining ingredients from the following categories.
Protein
Vegetable
Starch
Sauce
Extras
Toppings

5. Look at info from internet about combining incomplete proteins on handout.

6. Cooking Dried Beans. Legumes, Lentils

7. Legumes
“There are two types of legumes: mature and immature. Mature legumes are the dried seeds found inside pods that hang from the stems of certain plants. They are excellent sources of fiber, rich in protein, and low in fat…
Green beans and peas, commonly referred to as vegetables, are actually immature legumes because they are harvested before maturing on the plant.”

8. Examples of Legumes peas (black-eyed, crowder)
beans (red, kidney, black, pinto
lentils
peanut (a peanut is a legume whose pod does not split open on its own

9. Try to add pictures of unusual foods on chart

10. Legumes are a high protein vegetable / plant that can be used as a meat substitute.

11. Dried beans can count as a serving from the meat and legumes food group.
Kasey owens And Julie roten

12. 1 ½ cups of cooked legumes are needed to equal a 3 oz. serving of meat.

13. Dried beans are high in fiber, protein and B Vitamins.

14. rinse again before cooking.
After beans have been …
sorted,
rinsed, and
soaked -
- drain rinse
rinse again before cooking.

15. Combine legumes and grain products to get all the essential amino acids to make a complete protein.

16. Protein Vegetable Starch Sauce Extras Toppings
Casseroles are usually created by combining ingredients from the following categories.
Protein
Vegetable
Starch
Sauce
Extras
Toppings

17. When cooking rice….
… bring the water to a boil, cover and cook according to the package directions.
Important to leave covered so steam will not escape. The rice grains absorb the moisture in the covered pan.

18. What type of leftovers could be used for casseroles or one-dish meals?

19. Why might casseroles be a good choices for vegetarian?

20. How can one reduce sodium and fat in casseroles and one-dish meals?

21. Toppings often get too brown when baking in the oven
Toppings often get too brown when baking in the oven. How can one prevent this from happening?

22. Cleanup can be time consuming when scrubbing casserole dishes
Cleanup can be time consuming when scrubbing casserole dishes. What can one do to minimize cleanup time?

23. Bean & Rice Casserole Read the recipe.
Read the label ingredients and compare nutritive values.
Assemble the casserole.
Bake 350 until cheese melts.
Eat and enjoy!