Say the word ‘casserole’ and one does not immediately think of fine dining. Most people think of casseroles as ordinary, maybe less expensive, less exciting, less interesting; certainly less respectable than let’s say….well just about anything, until now.

I for one am here to sing the praises of the ‘new casserole’. The big difference between the ‘new’ casserole and the ‘old’ casserole is ingredients. Most ‘old’ casseroles that I can think of were rather bland. Our versions of this easy meal in a dish, are robust and bursting with flavor and interesting ingredient combinations.

We invite you to try these four great recipes and see if you don’t agree that casseroles have come of age!

Chipotle Chicken Casserole with Lima Beans

• 2 boneless, skinless chicken breasts
  
• 1 16oz. bag of frozen lima beans
  
• 2 gf chipotle peppers, left whole
  
• 4 cups water
  
• 1 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 Tablespoon olive oil
  
• 4 corn tortillas
  
• 3 Tablespoons cilantro, chopped
  
• 1 red bell pepper, finely chopped
  
• 1 4oz. can chopped green chiles, drained
  
• 1 14.5oz can diced tomatoes
  
• 1-1/2 cup cheddar cheese, grated
  
• 1/2 cup sour cream

Tip: Chipotle peppers can be found in Latin markets dried, or you can use chipotle powder. If using dried peppers, reconstitute in hot water; if using powder, use 1 teaspoon.

Directions
Preheat the oven to 350°F.

In a deep skillet, combine the chicken, lima beans, chipotle chiles, water and salt. Bring the mixture to a boil. Reduce the heat and simmer for about 20 minutes or until the chicken is cooked through and the beans are tender. Drain.

Brush a 11x17 inch baking dish with olive oil. Line the bottom of the baking pan with tortillas. Spread the lima beans on top of the tortillas. Shred the chicken and layer the chicken on top of lima beans. Sprinkle with 1-1/2 tablespoons chopped cilantro. Spread the green chiles and canned tomatoes over the top of the chicken. Combine 3/4 cup cheddar with sour cream. Spread over tomatoes and chiles. Sprinkle the remaining 3/4 cup cheddar over the top of the casserole. Bake at 350°F for 25-30 minutes or until the cheese is bubbly and brown. Garnish with remaining tablespoon of cilantro and serve.

Ham & Cheese Casserole

• 1 garlic clove, minced
  
• 2 green onions, finely chopped
  
• 1 Tablespoon unsalted butter
  
• 2 cups uncooked gf macaroni
  
• 1 cup cubed gf ham
  
• 3/4 cup gf ricotta cheese
  
• 1/2 cup Parmesan cheese, freshly grated, divided
  
• 1/2 cup cream
  
• Salt and pepper to taste

Directions
Preheat the oven to 350°F.
Sauté the garlic and green onions in melted butter over medium heat for 2-3 minutes or until soft.
Cook gf macaroni according to package directions. Drain and set aside.

In a large bowl, combine garlic and onions with pasta, ham, ricotta, 1/4 cup parmesan and milk. Adjust seasonings to taste with salt and freshly ground black pepper. Place macaroni mixture in a buttered casserole dish. Top with remaining parmesan cheese. Bake at 350°F for 30 minutes or until bubbly.

Corn Casserole

• Kernels cut from 4 ears of corn
  
• 1/4 cup canola oil
  
• 1/2 cup gf flour
  
• 1/2 cup corn meal
  
• 1/3 cup sugar
  
• 2 teaspoons baking powder
  
• 1/4 teaspoon salt
  
• One 4 ounce can of chopped green chiles
  
• 2 eggs, lightly beaten
  
• 1/2 teaspoon fresh ground pepper
  
• 1/2 teaspoon salt
  
• 1 cup gf sour cream or creme fraiche
  
• 1-1/2 cups shredded cheddar cheese

Directions
Preheat oven to 350 degrees F.
In a large bowl, mix together all ingredients except for sour cream and cheese. Drop sour cream by spoonfuls evenly over casserole and fold in gentlly. Sprinkle top with cheese. Bake for 40 minutes or until set.

South of the Border Chicken & Rice Casserole

Serves 4

• 2 teaspoons olive oil
  
• 1-1/4 cups long-grain rice
  
• 1 red bell pepper, cut into strips
  
• 6 green onions, chopped
  
• 3 garlic cloves, minced
  
• 1 jalapeno pepper, seeded and minced
  
• 1 teaspoon ground cumin
  
• 1 teaspoon chili powder
  
• 1/2 teaspoon dried oregano
  
• 1-1/2 cups gf chicken broth
  
• 1 teaspoon salt
  
• 1/2 cup fresh cilantro, chopped
  
• 1 teaspoon grated lime zest
  
• 2 Tablespoons lime juice
  
• 2 zucchini halved lengthwise and thinly sliced
  
• 4 chicken breasts, skinless & boneless

Directions
Preheat oven to 350 degrees F.
Butter a 13x9" baking dish.

Heat a large heavy skillet over medium heat and add 1 teaspoon oil. When hot, add rice, bell pepper, green onions, garlic and jalapeno pepper. Cook for 5 minutes. Stir in cumin, chili powder and oregano; cooking for 1 minute. Add broth and salt; bring to a boil. Remove from heat and add cilantro, lime juice and zest.

Transfer all to baking dish and cover with zucchini slices. Cover dish with foil and bake for 25 minutes.

Return skillet to medium heat and add remaining teaspoon of oil. When hot, add chicken; cooking for 2 minutes per side to brown.

Remove baking dish from oven and drizzle 1/2 cup water over contents. Arrange chicken breasts on top of casserole adding any juices from skillet. Recover with foil and bake for another 20 minutes.

- Chef Yvonne

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