The filling is the flavour of the casserole, and it’s almost always cooked before it goes in: leftovers, a batch base from the freezer, or a quick pan of something. The oven only has to heat it through, so the casserole tastes like whatever the filling tasted like, only more so.
The variables
- Protein. Leftover roast meat, a batch base like Beef base, the meat from a takeout dish, beans or lentils. A small amount is fine; that’s what the starch is for.
- Vegetables. Roasted leftovers, a frozen mix (peas, corn, carrots), or whatever came with the takeout. Frozen vegetables go in frozen and cook in the bake.
- Size. Bite-sized, so a spoonful has some of everything. Cut down big pieces of roast or chicken.
- Seasoning. Taste it before it goes in. A filling that’s flat cold will be flat baked.
Options
| Option | Pick it when | Changes |
|---|---|---|
| Leftover roast (turkey, chicken, beef) | After a big dinner | The sauce: the gravy from the same dinner |
| Beef or lentil base | It’s a weeknight | The sauce: make a quick gravy in the pan |
| Takeout dishes | There’s a mix of leftovers | The sauce: the dishes bring their own |
| Vegetables only | It’s a vegetarian night | The sauce: needs to carry more of the flavour |
How it fails
- Watery: frozen or raw vegetables let out water in the bake. Thicken the sauce a little more to make up for it.
- Bland: the filling wasn’t tasted and seasoned before it went in.