Retired from a career in insurance, Lorri Baprawski is a Lakeland, Florida resident who has a strong community focus. With cooking among her passions, Lorri Baprawski enjoys preparing meals for friends and family, and she has extensive knowledge of culinary techniques.

One of the staples of American cuisine, the casserole is uniquely flexible as a “do ahead” dish that can be reheated at dinner, and microwaved whenever family members are hungry. A key to a successful casserole is selecting ovenproof cookery, whether it is ceramic, glass, enameled, or cast iron. The dish should never be filled more than three-quarters of the way to its rim, so that there is minimal overflow. Even then spattering can be an issue, so set a sheet pan on the oven rack below.

Another thing to be aware of is that excess water can prevent a firmly textured casserole from taking shape. A good way to avoid casserole “soup” is by squeezing excess moisture from items such as green vegetables. Fresh veggies that lock-in moisture present specific issues, and squash and mushrooms should be precooked and drained first. Be aware of different cooking times, and consider a quick blanche of broccoli or cauliflower. For root vegetables such as carrots and potatoes, a couple of minutes in the microwave is often a good idea. With onions and garlic, sauteing beforehand can both deepen the flavor and ensure they’re fully cooked.

Grains such as rice or pasta can often be par-cooked, a few minutes shy of their full cooking time. Just be sure to chill them with an ice bath or cold running water before placing into the casserole dish, to halt the cooking and avoid mushiness.