Casserole Quotes

“Do it for the sake of being a good neighbor, then. You’re well on your way. You’ve already made him a casserole.” “Which I dumped on his shirt.”
“I prefer to focus on the positives.”
― Eva Morgan, Locked

“Everyone jumps to their stations and I meet Richard and Amanda at ours. We're in charge of assembling spoonfuls of sweet-potato casserole but with a Spanish twist. That was my idea, a Southern holiday meal meets a twist of southern Spain. Most of the hors d'oeuvres were prepared beforehand so we just need to get them in the oven and put on the finishing garnishes. I begin scooping sweet-potato casserole onto ceramic serving spoons while Richard garnishes them with sugared walnuts and Spanish sausage. Three months ago, most of us had never even tried Spanish cuisine, and today we're hosting a semi-Spanish-themed banquet.
We work like machines. I spoon and pass the bite to my left. Richard adds walnuts and sausage, and passes the plate. Amanda adds parsley and cleans the plate. Chili aioli would make this bomb. A sweet and savory bite. I almost walk to the spice cabinet, then stop myself.
That's not the recipe.
We make trays and trays of food; some are set forward for the students who will begin serving. These are the skewers of winter veggies and single-serve portions of herbed stuffing with jamón ibérico- the less hearty bites. While the first course is being distributed the rest of us begin wiping down our stations. Our mini bites of sweet potato and mac and cheese will be going out next.”
― Elizabeth Acevedo, With the Fire on High

“A smell hit me- sharp, garlicky, vinegary.
Pulling out all four flaps revealed a casserole dish, the clear glass lid resting atop plain white rice. The condensation on the lid indicated this had been made very recently.
Valimma, my grandmother, stepped onto the driveway behind me.
"That is Simeona's food, moleh. She just called to say her son dropped it off on the driveway." Valimma spoke her English slowly but surely, with a lilt that was the result of years socializing with neighbors from a variety of backgrounds. "Simeona can't come to Thursday Club today but still wanted to send her delicious shrimp adobo."
"This is just rice, Valimma." I pointed at the casserole dish.
"Check under. The tasty mix, the bountiful flavor, must be below."
Sure enough, under the rice container was another, shallower dish housing large shrimps coated in dark brown sauce. Yup, sharp, garlicky, vinegary.”
― S.K. Ali, Hungry Hearts: 13 Tales of Food & Love

“She sighed hard and shook her head, realized she was still staring at the same recipe card in her hand. She propped it against the monitor and read again, Elegant French Pork and Beans, by Carmine Grosz of Huron, South Dakota. She scanned the recipe, which called for haricot beans- a not inelegant bean, Olivia thought. Two kinds of sausage, two cuts of pork. Leeks. Well. This looked like a midwesternized cassoulet- definitely better than the usual "Casserole Corner" fare, which was largely made up of recipes containing endless and minute variations on the same hot dishes, issue after issue. For a couple of years there, chicken and broccoli had been all the rage: Chicken Broccoli Divan, Chicken Broccoli 'Divine', Chicken Broccoli Supreme ("Them's fightin' words," Ruby had told Vivian). Chicken Broccoli Surprise, Chicken Broccoli 'Rice' Surprise (David: "Where's the surprise? You've just listed all the ingredients in the title"). Elegant Company Chicken-Broccoli Casserole. "Which is the inelegant part," Olivia had asked over the phone from college, because she was studying ambiguous reference in her Linguistic Description of Modern English class, "the company or the casserole?”
― Susan Gilbert-Collins, Starting from Scratch

“I wonder if there is a person on Earth who is consoled by a casserole.”
― Katja Millay, The Sea of Tranquility

“This is Carlos's Three-Cheese Casserole." In between my appointment with Dr. D-P and my trip to the loft to supervise the installation of the range, I'd run home and gathered some ingredients from my father's pantry, intending to break in my new stove and play around with my kids' cooking assignment. I'd used tricolor bows, mixed with a combination of cottage cheese, Gruyère, the end of a piece of hard cheese I'd found in the back of the fridge, and a couple of eggs. I baked it all in a hot oven and served it topped with a fresh tomato basil sauce.”
― Meredith Mileti, Aftertaste: A Novel in Five Courses

“At first, I planned to do just a big pot of son-of-a-bitch stew with coleslaw and cornbread, but when I thought about dogs running around the house and thirteen people trying to deal with bowls of soupy stew sloshing all over the place, I realized the idea was stupid. Then I remembered an extra turkey breast in the fridge I'd roasted as backup for a bank cocktail buffet but didn't need, as well as half a baked ham shank I'd kept to make sandwiches and nibble on. Wham! It dawned on me: a sumptuous turkey and ham casserole with mushrooms and cheese and water chestnuts and sherry. The perfect bereavement dish. And with that I could do my baked cheese grits, and my congealed pickled peach and pecan salad, and some buttermilk biscuits, and maybe a simple bowl of ambrosia and some cookies. Everything but the grits and biscuits done in advance, easy to serve and eat, no mess, and who doesn't love a great casserole and grits and congealed salad?”
― James Villas, Hungry for Happiness

“Well, I was up bright and early, and while everybody else went to church or whatever they do on Sunday morning, I was chopping turkey and ham and mushrooms for the casserole and mixing chopped pickled peaches and pecans with cream cheese for the salad that had to congeal in the fridge at least two hours. I also decided to go ahead and mix all the dry ingredients and shortening for the biscuits so all I'd have to do would be to add buttermilk at the last minute, cut 'em out, and bake 'em. That left only the cheese grits, which I knew could be boiled in advance, then mixed with butter and sour cream and eggs and cheddar and a little garlic and seasonings, scraped into a big baking dish, and stuck in the oven with the casserole to get nice and golden by the time everybody arrived.”
― James Villas, Hungry for Happiness

“a hand, a look and a nice pan. (coup de main, coup d'oeil et belle casserole.)”
― Charles de Leusse, Les Contes de la nuit

“Every New Year's Day, my parents had a big party, and their friends came over and bet on the Rose Bowl and argued about which of the players on either team were Jewish, and my mother served her famous lox and onions and eggs, which took her the entire first half to make. It took her so long, in fact, that I really don't have time to give you the recipe, because it takes up a lot of space to explain how slowly and painstakingly she did everything, sautéing the onions over a tiny flame so none of them would burn, throwing more and more butter into the pan, cooking the eggs so slowly that my father was always sure they wouldn't be ready until the game was completely over and everyone had gone home. We should have known my mother was crazy years before we did just because of the maniacal passion she brought to her lox and onions and eggs, but we didn't. Another thing my mother was famous for serving was a big ham along with her casserole of lima beans and pears. A couple of years ago, I was in Los Angeles promoting Uncle Seymour's Beef Borscht and a woman said to me at a party, "Wasn't your mother Bebe Samstat?" and when I said yes, she said, "I have her recipe for lima beans and pears. " I like to think it would have amused my mother to know that there is someone in Hollywood who remembers her only for her lima beans and pears, but it probably wouldn't have. Anyway, here's how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, 1/2 cup molasses, 1/2 cup chicken stock, 1/2 onion chopped, put into a heavy casserole, cover and bake 12 hours at 200*. That's the sort of food she loved to serve, something that looked like plain old baked beans and then turned out to have pears up its sleeve. She also made a bouillabaisse with Swiss chard in it. Later on, she got too serious about food- started making egg rolls from scratch, things like that- and one night she resigned from the kitchen permanently over a lobster Cantonese that didn't work out, and that was the beginning of the end.”
― Nora Ephron, Heartburn