A casserole is always a popular dish and has the added advantage of giving the cook very little last-minute work. While there is no liquid to be thrown down the sink, thus leaving the nutrients in the dish, long cooking can affect heat-sensitive vitamins, so it is best not to overcook a casserole even if it sometimes tastes better with protracted cooking. Ina mixed vegetable and meat casserole, whether you begin by sealing the meat or by frying the vegetables, use as little fat as possible by simply brushing the pan lightly with oil. Cover your casserole and cook it at a low simmer on the stove or in the oven.

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