I think casseroles are a gentile thing, at least in the US. It's the sort of thing that my grandmothers would have said was for goyim.

I'd like to make one. What do people recommend? The Minnesotan tater tot hotdish is intriguing to me.

Not a casserole as such but a Lancashire hot pot.
Roughly-chopped lamb on the bone - neck is a good option - ,onion,carrot and mushroom with a few herbs with thinly-sliced potato latticed over the top,then a lid on top of that and simmered in a medium oven for as long as possible.

That's the simple version but here's a more professional take on it.

It's delicious.

http://www.theguardian.com/lifeandst...cashire-hotpot

This tuna noodle casserole recipe, served alongside a salad, was a once a week meal for us growing up:

http://www.campbellskitchen.com/reci...asserole-24254

The below recipe is found at every potluck in Ohio:

http://www.food.com/recipe/funeral-potatoes-55389

Thanks guys. NO TUNA. I love tuna in sushi form but detest canned tuna. It smells like cat food.

If you don't like tuna you can substitute an equivalent amount of left over diced chicken or turkey.

This is a great book for ideas and recipes: Bake Until Bubbly.

Proper Lancashire hotpot doesn't have mushrooms - my grannie will be turning in her grave at the thought.

The French have good casseroles - poulet bonne femme (good wife's chicken), chicken chasseur, boeuf bourginon... All involving wine, garlic onions, mushrooms and various other things depending on the dish.

I used to think if wine wasn't good enough to drink it wasn't good enough to cook with but a farmer friend in Italy gave me some wine that was like vinegar to drink but made the best chicken chasseur.

Well, i was going to say tuna noodle casserole with potato chips on top, but never mind

You might find, uh, inspiration here: http://www.flyertalk.com/forum/dinin...rst-meals.html

And don't miss The Gallery of Regrettable Food; several abominable casseroles/hot dishes to be found there.

Hasn't been at every potluck, but I have certainly seen a lot of it.

I can do some amazing things with boneless, skinless chicken thighs and rice as a base for a stovetop casserole. The basic thing is to brown/cook the chicken in a large, deep skillet. For extra gourmet credit, do not use oil or spray and let the chicken stick a bit. Deglaze the pan with some white wine after you remove the chicken. Move the chicken to a plate temporarily and cook some veggies* in the pan. Add about an inch of chicken stock and quickly bring to a simmer. Add rice, and then add the chicken back in on top of the rice. Cover and simmer on low until the rice is done.

*Veggies and spices depend on the flavor profile you want. Delicious options are:

• mushroom and chiles (poblanos and/or anaheim chiles are wonderful, as is a bit of jalapeno for heat)
• broccoli and cheese, experiment with things like feta and gorgonzola
• broccoli and snow pea, soy sauce, ginger and garlic

I tend not to measure things with this, but go by taste and experience. It's pretty easy to get the rice cooked properly by using the risotto method. I also prefer thighs in this because they have a more intense flavor and stand up well to longer cooking. If you HAVE to use breasts, don't cook them with the rice, but add them at the end or you'll have rubber meat.

At my house casseroles were just a way to stretch the leftovers into another dinner or to make canned fish palatable. (A little bit of protein, plus a lot of starch, some kind of sauce, then cheese or more starch on top.) What were your Jewish grandmas doing to make a little bit of meat go a long way?

God, I miss American casseroles. I'd kill for one. Diced Chicken is a great replacement for Tuna fish.

Isn't kugel considered a casserole?

Since Turkey Day is approaching, why not make turkey tetrazzini next Friday?

saw a commercial for this a couple weeks ago. I'm definitely making it next weekend.

http://www.hellmanns.com/recipes/det...rkey-casserole