In times like we are facing now, casseroles can be a saving grace. Even if you have a large family, you can usually bake once and eat twice by doubling recipes if necessary.
Hands down, the best and most comprehensive casserole cookbook available today is
The Best Casserole Cookbook Ever by Beatrice Ojakangas.
Not only will you find all the old favorites, but hundeds of imaginative ideas for quick food prep, most of which can be made the day before and popped in the oven as needed.
And, if you have time, recipes are included that replace the traditional use of canned soups, so you can control what goes into your food.
The one drawback is that there aren’t a lot of vegetarian recipes, but that’s what casseroles are all about. You can substitute to your hearts content and still have a delicious dish.
We are huge fans of her Blueberry-Maple French Toast recipe. I sometimes add sauteed breakfast sausage to the dish to boost the protein and then eliminate the blueberry sauce. A simple reduction of whatever frozen berries you have on hand, a little water and a teaspoon of sugar works well and reduces the sugar load.
If you like casserole cooking, this is the book for you.