| Bread Crumbs - You can buy these in a package or if you have stale bread and let it get very dry, you can also make fine crumbs in the blender or crush the bread with a rolling pin between layers of wax paper to minimize clean up. Sprinkle them over the top of a casserole in any amount you would like, then dot with butter.
Buttered Crumb Topping - For these you melt butter, about 2 tablespoons to 1/2 cup of crumbs, then stir the crumbs in the butter until all are coated, then spread them over your casserole. You are likely to get a more even brown on the casserole if you use this system, rather than the dotting with butter described above.
Cheese - You can use any kind of hard or semi hard cheese which suits your taste for topping a casserole. Your choice will depend in general, on which flavor will blend most agreeably with the contents of your casserole. Sometimes, you dot cheese topped casseroles with butter, sometimes not. They will brown anyway, but in a different way Example: If you do grated Parmesan with butter, the brown is likely to be in spots where the butter was placed. Without butter, the brown will be more even and less intense.
Cheese Crackers - Crush these lightly with a rolling pin and achieve a topping much like that you get by making a mixture of cheese and crumbs.
Corn Chips - These can be whirled very briefly in the blender and make a delicious topping for almost any type of casserole which is to be browned on top.
Cornflake Crumbs - These may be bought packages, they are very finely crushed. Or you may prefer to crush cornflakes with your hand and have a rough texture on top of casserole, plus a bit more flavor. Dot with butter in either case.
Mushroom Nibbles - These delicately delicious snacks which come in a jar make a delightful topping for casseroles containing food which is also delicately flavored.
Prepared Poultry Dressing - This makes a flavorful topping for casseroles and has a particular affinity for dishes involving chicken. Sometimes you may wish to whirl the dressing in the blender or crush it with a rolling pin so that it will be uniformly fine. On the other hand sometimes the rather big chucks which often appear in prepared dressing give a rough and pleasant texture. Whether fine or rough, always dot a topping of poultry dressing with butter.
Potato Chips - Roughly crushed with the hand, these make a flavorful and attractive topping. Try some of the flavored chips as toppings for example, barbecued variety is really good on a well seasoned beef casserole.
Potato Sticks - Scatter these, just as they come from the can, on top of a casserole which is being baked at 350 for the last 15 minutes of cooking. They become a brown and crisp and add great interest.
Slivered Nuts - Almonds, pecans, walnuts, hazelnuts - almost any type you fancy dictates either slivered or crushed, make fine toppings for casseroles of any variety, put perhaps especially seafood, fish or chicken ones.
|
|