Casseroles, for many, are the ultimate comfort food. They’re warm and creamy and usually large enough to feed the family with leftovers that taste even better the next day. They are quick and easy to prepare, portable for potlucks and other gatherings, satisfy the hungriest crowd, can be made ahead and save time on clean- up. They’re a no-brainer when it comes to weeknight meals.
Every Southern cook has a favorite go-to casserole, but there is always room for more in the recipe file. There are classics like King Ranch chicken, lasagna, potpies and stacked enchiladas. Whether you’re looking for a quick weeknight dinner that will please the whole family or one that’s company-worthy for a special gathering, you can’t go wrong with a casserole.
While not seen in many restaurants, casseroles are a mainstay at Vine Street Market on Hanover Street in Riverview. The cafe serves two longtime favorites every day: chicken enchilada and chicken broccoli. The latter is a creamy mixture of chicken and broccoli in a garlicky cream sauce topped with cheese and bread crumbs made from the restaurant’s homemade sourdough bread.
“That makes the casserole just a little different,” says Norman Skinner, who, with his wife, Sharon, bought Vine Street Market in 1985 and moved it to its current location on Hanover Street 18 years ago.
Skinner says the beauty of casseroles lies in their simplicity. They’re a one-pot kind of meal that needs only a salad and bread to go with it. Or, to make things even easier, get one to go. Vine Street Market makes them for take-out already baked, or you can buy one unbaked and bake it yourself at home.
Casseroles will accept any protein – beef, ham, sausage and chicken – and seafood, too. Or go vegetarian. The upcoming spring and summer harvest offers a delicious range of veggie choices.
Most casseroles freeze well, and the best way to bake them is straight from the freezer to the oven, another reason why Skinner says casseroles are so simple.
“Just be sure to bake the casserole in a water bath – put the casserole in a larger pan partially filled with water – to keep the bottom of the casserole from burning,” Skinner advises.
In addition to the two casseroles you’ll find on Vine Street Market’s menu every day, there’s a third that changes daily, such as this Philly Cheesesteak Casserole, a house favorite.
Vine Street Market’s Philly Cheesesteak Casserole
2 tablespoons olive oil, divided
2 green peppers, thinly sliced
1 large yellow onion, thinly sliced
1 1/2 teaspoons salt, divided
1/2 tablespoon garlic powder
2 teaspoons black pepper, divided
2 pounds rib-eye steak, thinly sliced
1/2 teaspoon garlic powder
5 tablespoons butter
1/4 cup all-purpose flour
12 ounces beer
1 1/2 cups whole milk
2 teaspoons hot sauce
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
12 ounces Velveeta cheese, cut into small chunks
Italian or French bread, cut into 2-inch slices
8-10 slices provolone cheese
Heat oven to 350 degrees. Add 1 tablespoon olive oil to a large skillet over medium-high heat. Add green pepper, onion, 1/2 teaspoon salt, the 1/2 tablespoon garlic powder and 1/4 teaspoon pepper. Saute 10-15 minutes until vegetables are soft. Remove from heat and pan.
In same skillet, add another tablespoon of olive oil. Add steak with 1/2 teaspoon salt, the 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Remove meat when meat is medium-rare. Do not overcook or it will be too dry. Meat will continue cooking in the oven. Remove meat from heat and pan.
In same skillet, melt butter and add flour, stirring to form a paste. Slowly add beer, stirring constantly until no lumps are visible. Add milk, hot sauce, 1 1/2 teaspoons pepper, 1 teaspoon garlic powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce and Velveeta. Cook slowly over medium heat until sauce thickens, 15-20 minutes.
To complete: Line a 9- by 13-inch casserole with bread slices. Cover bread with onions and peppers, then add a layer of rib-eye slices. Cover with cheese sauce. Top with provolone slices, and bake for 20 minutes or until cheese has melted and casserole is heated through.
Contact Anne Braly at abraly@timesfreepress.com.