Put a new spin on homestyle favorites with this New York Times Bestsller that shows you how to make easy, fresh meals from scratch in your own kitchen.
Crystal Cook and Sandy Pollock make a mean Chicken Pot Pie, elevating the classic recipe with white wine and fresh tarragon. Their recipe won them such a following in Texas that Bobby Flay took notice and challenged them to a Throwdown. It turns out that the Casserole Queens, as the duo is known, are much more than one-hit wonders of the one-dish dinner. They have built an entire business around revamping the ultimate quick-fix dinner for modern tastes.
In The Casserole Queens Cookbook, they share their fresh, updated, from-scratch recipes for traditional dishes. Tuna Noodle is brought up a notch with a homemade cream sauce and a kick of cayenne pepper; Halibut Enchiladas with Salsa Verde are surprisingly light and vibrant; Mandarin Meatloaf has a sweet orange flavor that recharges a beloved weeknight staple. There are home-style desserts, like Gooey Apple Butter Cake, and great brunch dishes, such as Frenchy Toast Casserole. The Queens have thought of everything, providing advice on scaling and freezing casseroles so that anyone can stock the freezer with go-to dinners.
With 16 pages of color photographs, plenty of expert tips, and lots of style, The Casserole Queens Cookbook is the home cook’s handbook for making tasty meals any night of the week.
In this kitschy cookbook, the owners of the Austin, Tex. based casserole delivery company Casserole Queens share their one-dish recipes, which they describe as classic but updated with a "retro-chic, gourmet flair." "Fun for the Whole Family. Neat-O!" includes staples like baked spaghetti, tuna noodle casserole, and "Keep Austin Weird" Spam casserole. "The Savory Gourmet" incorporates more specialty ingredients like lobster (a lobster boy casserole), lamb (in a Greek pastitsio), and squid, clams, and mussels (paella). "Meet the Lighter Side" is all about lower-calorie dishes, and "Sides That Take Front and Center" includes broccoli cornbread and onion surprise. Crescent roll casserole is for breakfast; sweet indulgences like Mom's glazed oatmeal cake and peanut butter freezer pie are dessert. A final section gives the option of making casserole staples like pie and pizza dough, salsas, broths, and cream of chicken and mushroom soups from scratch. There are detailed instructions on freezing as well as tips for lightening up most dishes. In the end, this is a fun book for casserole fans.