Best casserole recipes

Casserole vs stew – what's the difference?

Similar to a stew, but cooked in the oven as opposed to on the stove top, a casserole is another form of long, slow cooking that can be put on early in the morning ready for dinner that night.

Casserole tips and tricks

There are few things better than a slow-cooked casserole. To ensure yours are a success, follow these simple tips:

Choose the right cut: If your casserole includes meat, make sure you choose the right cut. The good news is that when it comes to casseroles it's the inexpensive cuts that rule: chicken thighs, stewing lamb, beef chuck and pork belly.
Brown it off: No matter how you choose to cook it, start by browning off the meat. Don't rush this initial stage, allowing the meat to brown in small batches to maximise the colour and flavour. Keep the pan on a medium heat to ensure the meat doesn't stew, but make sure it's not so hot that it starts to burn, otherwise it will alter the final flavour of the casserole.
Give it time: Once your casserole is in the oven, it's important to give it enough time to simmer away and create its magic. If you taste the casserole and find the meat is still tough and the sauce isn't thick, simple put it back in the oven for another 15 minutes or until it reaches the right consistency.

Chicken casserole

The world has given us some truly memorable chicken casseroles: chicken cacciatore from Italy, coq au vin from France and paprika scented casseroles from Spain. If you've never tried these classics, or you're looking for a few winter warmers, why not try one of these recipes. Avoid using chicken breasts in these recipes, as they'll turn tough with the long cooking time. Instead, opt for flavourful and economical cuts, such as legs, thighs or whole marylands.

Beef casserole

In the depths of winter it's hard to beat a beef casserole. Here it's important to pick the right cut of beef to avoid it turning tough. If you have two or more hours that you can cook the casserole, opt for chuck, boneless shin or gravy beef as these will give you the tenderest meat with the richest flavour. If you only have between one and two hours choose beef topside, blade and round which don't require as much time but are still delicious.

Lamb casserole

From Indian curry scented casseroles to hearty Irish versions, lamb is one of our favourite casseroles for chasing away the cold nights. Try to find economical lamb neck for your casseroles, as it cooks quickly, is fork tender when done and is much less fatty than other cuts. Lamb is also an ideal meat to team up with sweet spices such as cinnamon or dried fruit like prunes, apricots and plums.

Pork casserole

Pork casseroles aren't as common as some of the others; however, with these recipes we believe that will soon change. Of all the pork casseroles, it's the French cassoulet that is perhaps the most famous. This rich casserole includes plenty of sausages, pork and a mix of other meats that can include goose, duck or even mutton. Beans are added to the mix, then the whole thing is topped with fried bread crumbs and cooked in the oven.

Sausage casserole

Sausages make an economical inclusion in a casserole, and come packed with a range of flavours ' from smoky paprika in Spanish chorizo to plenty of fresh herbs in an Italian version. Starting with quality sausages in paramount, as cheap versions will contain too much fat and fillers that will spoil the final flavours. Also, don't forget to brown the sausages before placing in the other ingredients, as this will prevent the sausages from disintegrating in the dish and will improve the final flavour.

Vegetable casserole

Not all casseroles need to be made with meat, and as these recipes prove, some of the best are all about veggies. For a simple vegetarian casserole substitute meat for hearty root veggies in your favourite recipe. Also, don't forget to include beans or legumes which can give the final casserole plenty of flavour, bulk and transform the final texture into a creamy and delicious dish.

Soak it up

What would a good casserole be without a delicious side to soak up all those sauces. Mashes and purees are often the side of choice, however rice and couscous can be just as satisfying.

Into the right pot

This wide, straight sided pot with a close fitting lid and side handles is a kitchen must-have in the cooler months. Get to the bottom of what you need to look for when buying a casserole dish with these tips:

Choose the right material

Casserole dishes can be made of a variety of materials, however, the best are usually enamelled cast iron, ceramic or stainless steel. Of these, the best material is enamelled cast iron, which is best known by the Le Creuset and Le Chasseur brands. Not only can these dishes be used in the oven, but they can also be started off on the stove top, and look perfect as oven-to-table ware. Cast iron is an even distributor of heat and the enamel coating means it won't rust if left wet. This is the most expensive, and weightiest, of all the cookware types though and is a long-term investment.

The heavier the better

As a general rule, the heavier the casserole dish is the better. This will let you quickly brown the meat on the stove top, before putting it in the oven for long slow cooking. A heavy pan with a thick base will also trap all the delicious juices inside the pot, allowing them to circulate and produce a tastier final product. It will also lead to even distribution of heat so that the food at the top of the pot is cooked just as thoroughly as the food at the bottom.

Consider size and shape:

Before buying a casserole consider the best size for what you want to cook. Casseroles need space for the air to circulate around the ingredients. Round casseroles are great for stews and soups, but oval pans are better for pot-roasts and cooking whole legs of lamb or pieces of pork.