It's a well-known fact that moisture-laden vegetables love to ruin casseroles. After all, how else can they find pleasure in life? As the casserole's creator, however, it is your duty to take charge and show those watery greens (and other vegetables) who's boss. How can you halt these mush-making culprits in their tracks? It's easier than you think.
According to Allrecipes, the secret is to cook the extra moisture out of your veggies before putting them in your casserole. Make sure that frozen greens like spinach are completely thawed out and squeezed dry. Defrost corn, peas, and other small frozen nuggets in a colander. When it comes to juicy items like mushrooms or onions, cook the liquid out of them first. And when using sliced zucchini, salt their surfaces, let them dry out in a colander for a half hour, wash off the salt, and gently hand-dry them. MyRecipes points out that if you want to determine which veggies contain a high degree of moisture, you need to see if it "shrinks in size by more than half" when cooked. If it does, it's a potential threat to your casserole that needs to be dealt with accordingly.
Now that you know this simple veggie hack, you are equipped to make hearty and mush-free casseroles. Perhaps you'll be brave enough to tackle a totally vegetarian casserole that everyone will love and truly kick some mushroom and spinach butt.
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August 21, 2022 at 05:00PM
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The Important Vegetable Step You Need To Follow When Making Casseroles - Mashed
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