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A casserole is a moisture problem wearing a cheerful hat. Too wet and the middle never sets; too dry and the top layer turns to leather before the centre is hot. The recipes here treat the top and the middle as two separate jobs, because they are: a foil cover for the first stretch, uncovered at the end to brown.Pasta and rice add a second variable, since they keep drinking liquid in the oven. Where a recipe tells you to undercook the noodles, that is not a shortcut, it is the only way they are not mush by the time the dish comes out.For one-pot dinners built on the stove instead, see Cheesy Dinners. For the slower versions, Slow Simmered Comfort Meals, and for a side to go with, Fresh Salads and Sides.
[DEUX PHRASES SUR LA PERSONNE QUI SIGNE CE SITE. Ne pas affirmer que les recettes sont testees, cuisinees ou photographiees personnellement si ce n'est pas vrai.]
About this siteMy Fresh Taste Kitchen is written by Meriem, who cares more about why a recipe works than about how it photographs. Every page explains the step that usually goes wrong, and the rest is up to your oven.
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