“Casserole: A dish or pot made from a material such as glass, cast iron, aluminum, or earthenware in which food is baked and, often, served. The word, which may also refer to the food itself…is from the French and was first printed in English in 1708….Cooking in such dishes has always been a part of most nation’s gastronomy, but the idea of casserole cooking as a one-dish meal became popular in America in the twentieth century, especially in the 1950s when new forms of lightweight metal and glassware appeared on the market. The virtues of easy-to-prepare meals were increasingly promoted in the women’s magazines of the era, thereby supposedly freeing the housewife from the lengthy drudgery of the kitchen….By the 1970s casserole cookery took on a less-than sophisticated image…”
—The Encyclopedia of American Food & Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p.59)

Here’s to bringing sophistication back.  I like making casseroles because they a) are easily transported (if you are gifting someone food) and b) make awesome leftovers. I’ve been modifying this one for a few years.  Here is the latest adaptation.

Ingredients:

• 1 can Progresso Lentil Soup (I bought the 99% fat free one but it doesn’t really matter)
• 2ish tbsp of unsalted butter
• 1/2 package of Central Market Whole Wheat Gemeli (CM’s WW pasta is the bomb)
• 1 tsp “better than bouillon” (vegetable)
• oregano, salt, and pepper to taste.
• 1 cup chopped walnuts

Par cook the pasta (to avoid sogginess).  I boil it in salted water for about half the recommended time.  I drain off the water but I don’t rinse the pasta (rinsing is bad).  While the pasta is cooking I put 2ish tbsp of butter in a pan medium heat.  Some say to whisk it, I got lazy and decided that stirring in the walnuts counted as whisking.

Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning. Stir in the bouillon, spices, and soup.  Place the pan back on medium heat until the sauce thickens.

Stir in the pasta. Remove from heat and place on a cool surface.  Cover the pan and allow the pasta to finish cooking and absorb the excess liquid.  I usually pack it away in a container at this point.  Casseroles are always better the second day.