Casseroles

2. This popular ingredient can be grated and is often used as a topping. It can also be used in a sauce and is a source of protein.
4. To prevent too much merging of flavours, you may choose to do this to the ingredients while assembling a casserole.
5. Easy to transport and serve makes casseroles ideal for this.
6. Most casseroles ____ for future use.
7. Casseroles are time saving as they can be _____ then heated before serving.
9. An advantage of a casserole is that it _____(2 words) attention while baking.
11. Do this carefully as it will determine the final flavour of your casserole.
14. A combination of foods baked together in an oven-proof dish OR the name of the dish in which this food is cooked.
16. Many casseroles contain foods from all four food groups so are said to be this.
17. Casseroles can be made ahead of time and _____ until you need them.
18. Buttered ____ are commonly used as a topping.
20. An ingredient that often fills the role of starch in a casserole.

1. When preparing casseroles for freezing, it is advisable to ____-cook the mixture slightly.
2. A good casserole consists of an imaginative _____ of foods.
3. Because they are ____, casseroles are ideal for busy people.
4. These can be used in casseroles and prevent food from being wasted.
8. This part of the casserole improves the colour (appearance) and flavour.
9. Try to have at least one ingredient that is dominant and _____. Try not to combine too many ingredients in a casserole.
10. Sometimes referred to as the base, this is an important part of a casserole.
12. This is provided by the sauce.
13. How you cook a casserole.
15. Small amounts of more expensive protein foods can be ____ by combining them with other ingredients, thus keeping the price of the meal relatively low.
19. Try not to combine too many foods. One ingredient should be ____.
21. One function of this part of a casserole is that it may help to hold ingredients together.