By Megan Hastings
The definition of a casserole is “a kind of stew or side dish that is cooked in the oven” … Ok, that is a wide berth of genres. But let’s talk about the best of the best.
First, I’d like to say, I have always been a sucker for a casserole … green bean casserole, broccoli cheddar, tuna fish, lasagna, au gratin potatoes. I am both Midwestern and from the 70s. Let’s face it, you couldn’t walk an inch in those clogs without drunkenly falling into a casserole.
Ah, the memories of childhood. I can almost hear the sound of the whispers of people, background disco, or early yacht rock playing. As a kid at these parties, I had to wait patiently for the time of the night when the casserole would eventually come out of the oven. I am patient and usually hungry …
By the time the 90s came around, I spent much of my time in cafes. Cool, hip places with thick cigarette smoke, and super-exotic foods like Moroccan stew, vegetable quesadillas with black beans, and of course, Egyptian lentil soup.
Priceless days sitting under vintage circus backdrops and reading about far-away places and dreams, or simply people-watching with my own cigarette, espresso, and lentil soup. Then, there was the onset of chili mac. To this day, one of my favorite casseroles.
When I’m feeling nostalgic, I will invent one. I always love the idea of casseroles made with the eggless egg noodles used for stroganoffs. But alas, I’m married to someone who does not share this love. Perhaps too many nights of Hamburger Helper in the distant past.
I have certainly matured my casseroles since those days of yore … And I am still in constant search for the creamiest and most decadent one!
I made this one for our Christmas Eve dinner. But great for all year long.
Spring Vegetable and Chickpea Casserole
Ingredients:
- 1 large onion, diced
- 1 leek, cut and diced
- 5 cloves garlic
- 1 tbsp flour
- 2 cups Brussels sprouts, cut in half
- 2 Yukon Gold potatoes, cut into medallions
- 1½ cups oat milk
- ¾ cup white wine
- 2 tbsp tarragon
- 1 tsp rosemary
- 1 cup each, spinach and Swiss chard, or 2 cups of either
- Parmesan cheese
- Juice of one lemon
- Smoked gouda, or cheese of your choice
- Baguette or other crusty bread
- Salt
- Chili flakes
- Pepper
Instructions:
Sauté onion, leek, and garlic.
Add 1 tbsp flour and coat the above.
Add Brussels sprouts and potatoes.
Add the oat milk and white wine, the tarragon, rosemary, and salt, chili flakes, and pepper to taste.
Let cook to full heat and simmer until the potatoes are almost cooked through.
While this is cooking, cut the bread of a baguette or other crusty bread. Bake into crostini.
While there is still enough liquid, add the spinach or Swiss chard, the parmesan, and the lemon juice.
Top with the crostini and bake at 350F with smoked gouda or other cheese of choice.
Best when eaten with bread on bottom and casserole on top.
Hell, yeah!
Megan Hastjngs came to Vashon Island 20 years ago. She and Adam Cone opened Monkeytree Bakery and Cafe in 2006. Since then they have opened Snapdragon Bakery and Cafe on Vashon recently West Seattle. Megan also has a travel radio show on Voice of Vashon called the Katzenjammer Follies.
