500 Casseroles: The Only Casserole Compendium You'll Ever Need

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Sellers Publishing Inc.
  • This comprehensive collection of casserole recipes will provide nutritious, balanced meal ideas that wont take all day to make and dont use every pot in the kitchen. Casseroles are the original economical meal-in-one; they are versatile, easy to prepare, freeze well, and make great leftovers. 500 Casseroles is bursting with recipes for dishes that allow you to comfort, to impress, or simply to satisfy a large familys appetite quickly.
  • Author:
    Rebecca Baugniet
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    Sellers Publishing, Inc.
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    Sellers Publishing, Inc.
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    Sellers Publishing, Inc.
    Sellers Publishing, Inc.
    500 Casseroles: The Only Casserole Compendium You'll Ever Need
    Dimensions: 6¼"L × 6¼"W × 1"D
    Rebecca Baugniet
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Recent User Reviews

  1. justpj
    "An Unfortunate Disappointment"
    Pros - wonderful illustrations
    Cons - poorly written or edited recipes
    500 Casseroles is a small, 6 inch square book, that promises to regale you with 500 recipes for the hearty home cooked goodness we call the casserole. It almost accomplishes this lofty goal. The sub title of this cookbook is “the only casserole compendium you’ll ever need”, somehow, I doubt that. Depending on your cooking prowess, you might be able to “put up” with the badly written or edited recipes long enough to appreciate all the lovely photography this book has to offer.               

         The book caught my eye right away. Its size is unusual and stands out from the normal cookbook in my shelf, but in addition, the bright yellow cover jumps out at you right from the start. And, to be fair, I was impressed when I first thumbed through its pages. The photography for almost every dish makes all of them look appetizing and inviting. The photos focus nicely on the dish, rather than the background items, and each dish is highlighted by itself so the reader is not left wondering which dish is pictured in the upper left corner. Many kudos to the photographer, because this is perhaps the best pictured cookbook I have looked at in some time. 

                The recipes are laid out in a coherent pattern, with chapters divided into types of ingredients such as meat, poultry, pasta, fish, vegetarian and more. Each type of casserole has a main recipe and then at the end of the chapter each recipe included in that chapter has another page devoted to it which includes three or more variations of that main recipe. This is how the magic 500 number is reached. I decided to start with what should have been a simple “quick fix” type of dish---Chicken Tetrazzini.   This is where the trouble started.

                Now I have been cooking for a good many years, and although I am no culinary master I know a few things about simple cooking techniques and procedures.   When I am looking at a cookbook to review I try to approach the recipe as a novice cook might. Therefore I do not over scrutinize the recipe prior to cooking. I gathered up all my ingredients and began going line by line, step by step through the recipe. The first sign of trouble was when the ingredients list called for “5 tbsp. (1/2 stick) unsalted butter.” Now I don’t know where this person gets their butter sticks but where I come from ½ stick is four tablespoons. I didn’t think too much of this, figuring is was simply a typo. The fun continued however.

     Well I had only gotten to the second paragraph in this recipe when I started seeing problems. To make a very long story short, had I continued to follow the instructions, I would have had burned dough lumps floating in milk and broth poured over spaghetti. And since the chicken was listed in the ingredients but never used in the actual recipe, it would have been served on the side.  

     Luckily for my family, who were going to have to eat this dish, I made the sauce as I knew it should have been made, and put the casserole together without benefit of the recipe. 

    I am told this sloppy editing is becoming all too common in cookbooks today. That is appalling. It is no wonder young cooks who attempt to make dishes get discouraged when they run into a recipe like this one and are unable to turn out a quality product.   The fact that this book went into publication with very obvious errors in it is unbelievable to me. What a shame!

    I did try a few more recipes in this book and those that I tried seemed to be ok. I was soured by the first experience with this book and if was not planning to review it probably wouldn’t have ever made another recipe from its pages. I will include one of the better although simple dishes for easy pot roast with sweet potato along with this review.   This pot roast recipe seemed to include all necessary ingredients and the recipe was easy to follow and produced a finished product that made a nice supper. I had to adjust the cooking time however, as the meat would have been over cooked had I cooked it for the recommended time.

    My recommendations for this book are to wait for later printings of it when they have corrected their errors in editing. It has tremendous potential to be a very nice book. It’s just too bad the publishers don’t seem to have cooks or recipe testers on their editing staff.



    Easy Pot Roast with Sweet Potatoes

    1 envelop onion soup mix

    1 ½ cups water , plus 3 tablespoons

    ¼ cup soy sauce

    2 tablespoons brown sugar

    1 teaspoon freshly grated ginger

    1 pot roast (rump, chuck or round roast) 3-4 pound

    4 sweet potatoes, peeled and cut into 2 inch chunks

    2 tablespoon all-purpose flour

    Preheat oven to 325 F. In a Dutch oven or large, heavy, oven proof pot with lid, combine soup mix, 1 ½ cups water, soy sauce, brown sugar, and ginger. Place roast in pot, cover, and bake for 1 hour and 45 minutes. Add sweet potatoes and return to oven for additional 45 minutes, until beef and potatoes are tender. Transfer roast and potatoes to serving platter. Reserve liquid in pot.

    To make gravy, whisk flour with 3 tablespoons water in a measuring cup. Pour flour mixture into reserved liquid and bring to a boil on stovetop, stirring frequently. Cook for 2 minutes, until gravy thickens. Serve with pot roast


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