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I did soups last week, and the next best thing to soup for crappy weather like this is casserole! Which is arguably more popular in the Midwest than soups anyway, so here’s some of my favorite casseroles to warm the soul in this deep freeze we’re in!

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BEEF NOODLE CASSEROLE

2 lb. beef chuck roast, cut into 2-in. pieces

Kosher salt and freshly ground pepper, to taste

2 Tbsp. olive oil, divided

2 medium yellow onions, coarsely grated

2 medium carrots, peeled and coarsely grated

6 cloves garlic, finely grated 

2 Tbsp. tomato paste

2 Tbsp. all-purpose flour

6 cups best-quality beef broth

1 (12-oz.) package wide egg noodles

1 (8-oz.) block fontina cheese, freshly grated

Finely chopped parsley, for serving

Preheat the oven to 350°F. Generously season the beef with salt and pepper.

Heat a large Dutch oven or braiser over medium-high, then add 1 tablespoon of the oil to the pot. When it shimmers, add half of the beef and cook, turning occasionally, until golden brown on all sides, 5 to 7 minutes. Transfer to a large bowl and set aside. Add the remaining 1 tablespoon oil to the pot and repeat with the remaining beef.

Add the onion and carrots to the pot. Cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Add the tomato paste and flour to the pot. Stir to thoroughly combine everything and continue cooking until the tomato paste has darkened slightly, about 2 minutes. Carefully add the beef stock to the pot, stirring to scrape up any brown bits from the bottom. Add the seared beef and any juices.

Bring to a boil, then cover and transfer to the oven. Cook until the beef is tender enough to shred easily with a fork, 2 to 2½ hours. Remove from the oven and increase the temperature to 400°F. 

Using a slotted spoon, transfer the beef to a clean bowl and allow to cool slightly. Meanwhile, return the Dutch oven to the stovetop and bring to a boil over high heat. Add the egg noodles and cook, stirring occasionally, until al dente, about 5 minutes.

While the egg noodles cook, shred the beef. When the noodles are ready, stir the beef back into the pot. Taste and adjust the seasoning, then sprinkle the fontina evenly over the top of the casserole and return to the oven. Continue cooking until the cheese is melted and bubbly, about 10 minutes. Sprinkle with parsley before serving.

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BROCCOLI CHEESE AND CRACKER CASSEROLE

3 sleeves round butter crackers, such as Ritz 

3 lb. broccoli, cut into florets

2 lb. Velveeta cheese

1/2 cup milk

1/4 cup heavy cream

Kosher salt and black pepper, to taste

1/4 tsp. cayenne pepper

1 Tbsp. dijon mustard (optional)

Preheat the oven to 350°F. Place the crackers in a large plastic zip-top bag and crush slightly, leaving some large chunks. Set aside.

Plunge the broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.

Cut the Velveeta into chunks. Throw it into a large pot with the milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth. Stir in the Dijon mustard, if using.

Add the broccoli to the cheese sauce, then add half the cracker crumbs. Stir to combine, then pour the mixture into a buttered 13-by-9-inch baking dish. Top with the remaining cracker crumbs, then sprinkle the top generously with black pepper.

Bake until the top is golden brown and the casserole is bubbly, 15 to 20 minutes.

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CRESCENT ROLL CASSEROLE

2 Tbsp. salted butter, plus more for the baking dish

4 green onions, thinly sliced, whites and greens separated

1 medium yellow onion, diced small

1 medium red bell pepper, diced small

1 tsp. kosher salt

3/4 tsp. black pepper

2 (8-oz.) tubes refrigerated crescent roll dough (not sheets)

8 slices American cheese, halved diagonally 

16 pieces thinly sliced deli ham (about 1 lb.)

8 large eggs

3/4 cup heavy cream

3/4 cup whole milk 

8 oz. pepper jack cheese, coarsely grated (about 2 c.)

Hot sauce, for serving (optional)

Preheat the oven to 350°F. Lightly butter a 13-by-9-inch baking dish.

In a large skillet, melt the butter over medium-high heat. Add the green onion whites, yellow onion, bell pepper, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until softened and lightly golden, 5 to 7 minutes. Remove from the heat and set aside to cool slightly.

While the vegetables cool, unroll the crescent roll dough and separate along the perforated lines into triangles. Top each with 1 triangle of cheese and a slice of ham (folded in half). Roll up the dough into a crescent and place seam-side down in the prepared baking dish. Repeat with the remaining dough, American cheese, and ham, nestling them into the baking dish. Bake for 15 minutes. 

Meanwhile, in a large bowl, whisk together the eggs, heavy cream, milk, and remaining ¾ teaspoon salt and ½ teaspoon pepper. Add the sautéed vegetables and half the pepper jack cheese. 

Remove the baking dish from the oven at the 15-minute mark, then carefully pour the egg mixture over the crescent rolls, making sure the vegetables and cheese are evenly distributed. Sprinkle the remaining pepper jack cheese over the top, return the dish to the oven, and continue baking, rotating once halfway through, until the casserole is puffed, golden brown, and just set in the center, 40 to 45 minutes. Allow to cool slightly before slicing, about 10 minutes. Serve sprinkled with the green onion greens and hot sauce, if desired.

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BUTTERNUT SQUASH CASSEROLE

2 1/2 lb. peeled and chopped butternut squash

3 medium parsnips, peeled and chopped

3 Tbsp. olive oil

1 Tbsp. chopped fresh sage leaves, plus leaves for garnish

2 1/2 tsp. kosher salt, divided

1 1/2 tsp. black pepper, divided

1 1/2 tsp.  chopped fresh thyme, plus leaves for garnish

6 slices bacon

2 onions, thinly sliced

1 medium bunch kale, stemmed and chopped

2 Tbsp. salted butter

1 Tbsp. apple cider vinegar

1 cup shredded gruyère (or swiss) cheese

1/4 cup smoked (or plain roasted) almonds, chopped

Preheat the oven to 400°F. In a 13-by-9-inch baking dish, toss together the butternut squash, parsnips, olive oil, sage, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Bake until the squash and parsnips are tender, 1 hour to 1 hour 20 minutes, stirring every 20 minutes.

Meanwhile, cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate. Let stand until cool enough to handle, then crumble into large pieces.

Add the onion to the bacon drippings and cook over medium, stirring, until softened and golden, 25 to 35 minutes. Add the kale, butter, vinegar, remaining ½ teaspoon salt, and remaining 1/2 teaspoon pepper. Cover the skillet and cook until the kale is wilted, 1 to 2 minutes, stirring once. Remove from heat.

Add the kale mixture and bacon to the butternut squash mixture in the baking dish. Gently mix together and spread into an even layer. Sprinkle with the cheese.

Bake until the cheese is melted, about 5 minutes. Sprinkle with almonds and garnish with sage and thyme leaves.

TFD: Never suppress a generous thought.

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