Your desserts are being destroyed by these 12 easy mistakes.

Casseroles have long been the savior of weeknight dinners, the champion of make-ahead meals, and the ideal way to turn delicious leftovers into a second meal that is sometimes even better than the first one. They are incredibly reassuring, simple enough for even the busiest parents to make, and even the pickiest eaters will admit to enjoying a few classic casseroles. And if they say they don’t, just say “cassoulet” or “tian Provençale” to silence their denials. However, just because something is easy to prepare doesn’t mean it won’t come with problems. A dozen potential faults with your casserole cooker are listed below.

1. selecting the incorrect baking dish.

First and foremost, casserole dishes must be oven-safe. Glass, ceramic, enameled, cast iron—whichever you choose, be aware that it is intended for use in the oven. Nothing is worse than putting together a perfect casserole in that beautiful piece of pottery you bought at the art fair and having it break in half while baking.

2. utilizing the wrong dish size.

Make sure your dish is the right size for the contents you want to put inside once you have confirmed that it can be used in the oven. Size, shape (an oval 10-inch dish has less volume than a rectangle), and depth should be specified in recipes. To prevent overflow during cooking, casserole dishes should be filled to within three-quarters of their height. To catch spills, it’s always a good idea to put the casserole dish on a sheet pan or a rack just below it to catch them. If you have to clean your oven after using a casserole, you didn’t win on convenience!

3. Not soaking wet vegetables in extra water before cooking them.

Casseroles often taste even better the second day because they are at their best when the ingredients can combine. Excess water is bad for a good casserole, and vegetables are the most common cause of too much moisture. Make sure to fully thaw any frozen vegetables in a colander over a bowl before drying them, squeeze out excess moisture from greens like spinach or chard, and quickly precook watery fresh vegetables like onions, mushrooms, or squashes just until they release their moisture to avoid a soupy casserole. You can also salt the slices of vegetables like eggplant or zucchini and let them drain for 30 minutes in a colander before rinsing off the salt and patting them dry with paper towels.

4. Not uniformly slicing your raw vegetables.

Since casseroles are not meant to be eaten with a knife and fork, you should cut up all of your ingredients into bite-sized pieces. Because the ingredients for a casserole made from leftovers have already been cooked, they can start out in any size. However, if you are working with raw vegetables that are supposed to cook during the baking process, it will be easier to ensure that they cook evenly if you keep them all prepped in similar sizes.

5. Not par-cooking rice, pasta, vegetables, or grains.

Because not all vegetables cook at the same rate, you should partially cook some of them to give them a head start. Broccoli and other soft vegetables can be quickly blanched (par-cooked). Par-cook for a longer period of time if you are using hard vegetables like potatoes, carrots, or other hardy root vegetables. They can typically get off to a great start with just two to five minutes in the microwave. Additionally, you can sauté onions in your casserole for a few minutes to enhance their flavor and eliminate any taste of raw onions in the final dish.

6. Not par-cooking rice, pasta, or grains.

Unless your recipe specifically calls for raw pasta or grains, you always run the risk of these ingredients becoming al dente and crunchy. When added raw to a casserole, they can sometimes soak up too much moisture, making the dish taste dry. You can achieve the desired balance of toothsome and fully cooked in a casserole by par-cooking your grains or pasta for 4-5 minutes less than the usual cooking time. If you want the cooking process to stop exactly where you want it to, make sure to submerge them in an ice bath or immediately chill them in very cold running water. If you don’t, you run the risk of getting mushiness instead.

7. Meat is not browning.

Even though casseroles are a meal that can be assembled in a short amount of time, browning the meat or poultry you include is always worthwhile. Brown is synonymous with flavor, and even though you aren’t fully cooking the protein, you are giving it a chance to release its initial fat and water. This will help keep your casserole flavorful and not too greasy.

8. utilizing new herbs.

It may seem counterintuitive to avoid using a great ingredient like a fresh herb, but dried herbs work best in casseroles. When baked for an extended period of time, fresh herbs lose their flavor and color, and their intensity varies greatly. Use dried in the casserole itself, and then, if you have fresh ingredients on hand, add some to the garnish just before serving to complement the dish’s flavor and add some brightness.

9. Not serving baked casseroles after they have been baked.

It seems absurd to recommend letting any baked casserole sit for 15 to 20 minutes before eating it when the whole point is to get food on the table quickly. But there’s a good reason for that, and it goes beyond the fact that you’ll be less likely to burn your tongue. A casserole that has just come out of the oven has all of its liquid bubbling at the surface and is prepared to flow like lava, just like you rest meats after cooking to allow the juices to reabsorb. Consider the distinction between a lasagna that stands proudly and flaunts its layers and one that collapses into a jumble of noodles and sauce that necessitates a spoon for consumption. You will be rewarded for your patience if you give your casseroles that little bit of time to firm up at room temperature and allow the sauce to settle.

10. excessively being covered or uncovered.

When a casserole is covered, it cooks evenly, stays moist, and doesn’t burn. Browning, crisping, and allowing steam to escape are all enhanced by uncovering. So, how do you know which actions to take when? If you are making this up as you go, the ideal temperature for a casserole is usually somewhere around halfway through: Covered for the first half to start cooking, uncovered for the second half to let steam out and get browning. A cheesy topping can continue from the beginning; It will melt when cooked covered, and it will brown well when cooked uncovered. If you’re using a crispy topping, hold off adding it until halfway through cooking after removing the cover to ensure that it doesn’t burn and that it doesn’t sog out.

11. Using the wrong cooking temperature.

Again, any recipe will tell you the temperature of the oven and how long it should bake, but if you’re making your own casserole, you shouldn’t cook it below 300 degrees F or above 400 degrees F. Casseroles usually work best at a moderate heat, especially if the ingredients have been cooked already. A shallower casserole may require a shorter baking time and a higher temperature; However, if your casserole is deep or contains raw vegetables and protein, cook it at a lower temperature for slightly longer. 350 degrees Fahrenheit is your best friend when in doubt.

12. not properly freezing

Many recipes call for double batches of casseroles so that you can have one to serve and one to freeze. Casseroles are great for freezing. But if you don’t do it right, this could go wrong. For assembly and storage, you might want to use a disposable foil pan if you plan to freeze it so that you don’t have to store your good baking dishes in the freezer. After cooking, cover the casserole and place it in the refrigerator for the night to cool to room temperature. Never put a hot casserole, or anything else, in your freezer or refrigerator; You will make your appliance heat up, which could be bad for your food. After the casserole has chilled, place a sheet of parchment paper on top, wrap it completely in heavy-duty foil, and cover it tightly with plastic wrap. You can bake a frozen casserole by thawing it overnight in the refrigerator and baking it as usual. You can also put a frozen casserole in a cold oven and turn on the oven. As the oven heats up, the casserole will slowly heat up. Before eating a casserole, it is essential to thoroughly heat it; Make sure the casserole is at 165 degrees Fahrenheit for safe consumption with an instant-read thermometer. Simply refrain from attempting to speed things up by raising the temperature; otherwise, you risk producing a casserole that is cooked on the outside but uncooked on the inside.

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