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Casserole formula

Makes 6 servings
2 teaspoons olive oil
½ cup cooked chopped flavor vegetable (onion, leeks, celery, shallots)
2½ cups cooked chopped vegetables
12-16 oz cooked protein
2½ cups cooked starchy veggie, whole grain or pasta
2 teaspoons flavor boosts (mustard, spices, garlic)
½ teaspoon coarse salt
1 recipe Casserole Sauce (see sauce recipes below)
1 cup bread crumb–nut topper

CASSEROLE SAUCE RECIPES

Creamy Casserole Sauce: In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 2 minutes. Slowly whisk in 2 cups chicken or vegetable broth. Remove from heat and let cool slightly. Whisk ⅓ cup Greek yogurt or sour cream and slowly stir into broth mixture. Stir in ½ cupParmesan cheese.

Italian Casserole Sauce: In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 2 minutes. Slowly whisk in 1¾ cups milk. Remove from heat and stir in 2 cups tomato sauce and 1 teaspoon Italian seasoning. Stir in ½ cup Parmesan cheese.

Mexican Casserole Sauce: In a saucepan over medium heat, heat 3 cups green chili enchilada sauce. In a small bowl, combine 1 tablespoon water and 1 teaspoon cornstarch; add to sauce and stir until thickened, about 2 minutes. Remove from heat and let cool slightly. Whisk ¼ cup Greek yogurt or sour cream and slowly stir into sauce. Stir in ½ cup shredded Mexican cheese.