Upscaled One-Dish Wonders

Oct 8, 2025 by Chef David

By Chef David

Casseroles are one-pot baked dishes which evolved over the centuries across the world, and include classics like lasagna, Shepherd’s Pie, and the American staple, tuna casserole. They have become an easy way of extending meat or other proteins, creating a filling meal by adding starches and vegetables.

The popularity of casseroles increased in the 1950s with the availability of manufactured convenience foods and modern kitchen appliances. They are prepared in one pan and have become convenient take-along foods, simple to put together and clean up, but leave ample room for experimentation and testing different ingredients.

Casseroles are so easy to put together; anyone can do it, and they require no advanced culinary skills. These versatile one-dish wonders take little preparation or fuss. Simply put the ingredients in, mix, and heat. The classic kugel is a casserole, straightforward, and forgiving. Mix noodles, rice, or potatoes with eggs, seasonings, and oil, and bake until the top is golden brown.

The biggest decision may be finding the right dish.

What Dish to Use?

We have been conditioned to think of casserole dishes as clear glass baking dishes. They are functional, while they may evoke childhood memories, they are not particularly attractive for serving. Consider elevating your casserole by using bakeware from Emile Henry, whose Oven Ceramic is strong and durable, making it ideal for baking and then serving tableware. Emile Henry ceramic is non-toxic, extremely durable, and a versatile choice for one-dish baking, serving, and storing.

Emile Henry Oven Ceramic Bakeware/Tableware

Emile Henry ceramics have been made in the Bordeaux region of France since 1850. The high-fired Burgundy clay is known for conducting, retaining, and distributing heat evenly. It is resistant to shock from banging during everyday use and can be taken from the freezer to the hot oven (+250°C/500°F), making it a one-dish cooking, serving, and storage solution.

The surface is coated with a scratch-resistant glaze, which allows you to cut in the pan without fear of damaging the surface.  They are dishwasher safe and come with a 10-year warranty. We have been using Emile Henry tableware for the past several years, and it has not scratched or faded.

We tried both the Modern Classics Rectangular Baker and ‘The Right Dish’ Rectangular Baker. The difference is in size and shape. Both are functionally similar, sturdy, oven-ready, and table-presentable.

For the kosher kitchen, the available color selections are ideal, making it suitable for distinguishing between meat, dairy, and pareve.  There are enough color choices for a designated kosher-for-Passover set.

Modern Classics Rectangular Baker comes in individual, small, medium, large, and extra-large sizes. You can select between five colors (sugar (white), burgundy, twilight, gray, and evergreen) for the exterior, while the interior is classic white.

• Individual: Outer Dimensions: 7.9″ x 5.5″ x 1.8″ Capacity: 18 oz Weight: 1.2 lbs.
• Small: Outer Dimensions: 10.2″ x 6.9″ x 2″; Capacity: .9 qt Weight: 2.4 lbs.
• Medium: Outer Dimensions: 11″ x 8″ x 2″; Capacity: 3 qt; Weight: 4 lbs.
• Large: Outer Dimensions: 13.8″ x 9.7″ x 2.6″; Capacity: 4.7 qt; Weight: 5.5 lbs.
• Extra-Large: Outer Dimensions: 17.75″ x 11″ x 3″; Capacity: 5 qt; Weight: 6.38 lbs.

The Right Dish is a little deeper, comes in small, medium, and large with an optional lid sold separately. These dishes also come in five colors (burgundy, clay, flour, ocean, and evergreen). Their color extends across both the interior and exterior. This set was designed for stacking, which simplifies storage.

• Individual: Outer Dimensions: 8.7″ x 5.5″ x 2.4″; Capacity: 0.8 qt; Weight: 1.3 lbs.
• Small: Outer Dimensions: 11.4″ x 7.5″ x 2.8″ Capacity: 1.75 qt; Weight: 2.5 lbs.
• Medium: Outer Dimensions: 14.2″ x 9.1″ x 2.8″; Capacity: 3.1 qt; Weight: 3.9 lbs.
• Large: Outer Dimensions: 16.5″ x 10.6″ x 3.5″; Capacity: 4.8 qt; Weight: 5.1 lbs.

Try a one-dish creation, an elevated adult dish as a step up from the classic casserole. Enjoy a simple, satisfying meal with minimal clean-up.

Happy cooking.

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RECIPE: Mushroom Potato Kugel (Adapted from NYTimes Jewish Cookbook)

Yield: 8 – 10 servings

For a baking dish, we used the medium Right Dish (14.2″ x 9.1″)

Ingredients

• • 8 ounces of fresh mushrooms
  • 4 tablespoons of extra-virgin olive oil
  • 3 cups thinly sliced onions
  • Salt and Pepper to taste
  • 2 teaspoons chopped garlic
  • 4 pounds of peeled white potatoes
  • 4 large eggs – beaten

Instructions

1. • Heat oil in a large skillet over medium heat, sauté onions (approximately 15 minutes), remove onions, and cook garlic and mushrooms
   • Preheat oven to 400 degrees
   • Generously oil the bottom of a baking dish
   • Coarsely grate potatoes. Rince well, and squeeze as much liquid out as possible
   • Combine potatoes, eggs, and fried onions in a bowl (season with salt and pepper)
   • Place the baking dish in the oven until the oil is sizzling. Remove from the oven. Spread half the potato-onion mixture, then cover with the mushroom layer, and finish with a layer of the remaining potato-onions. Drizzle with oil.
   • Bake for 50 minutes or until golden and crisp.
   • Remove from oven and let cool for at least 30 minutes

(Before serving, reheat at 350 degrees)

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RECIPE – One-Pan Salmon

One-Pan Salmon with Rice, Broccoli, and Mushrooms – Recipe from America’s Test Kitchen

YIELD Serves 4    TIME 1¼ hours

For a broiler-safe 13-by-9-inch baking dish, we used the large Modern Classics Rectangular Baker

Ingredients: Rice, Vegetables, and Salmon

• • 1 ¾ cups broth
  • 1 cup long-grain white rice, rinsed
  • 1 teaspoon table salt, divided
  • 8 ounces broccoli florets, cut into 1½-inch pieces (4 cups)
  • 4 ounces shiitake mushrooms, stemmed and sliced thin
  • 3 tablespoons vegetable oil
  • 4 (6- to 8-ounce) center-cut skinless salmon fillets, 1 to 1½ inches thick
  • 2 scallions, sliced thin (optional)

Ingredients: Sauce

• • 2 tablespoons ketchup
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons Asian chili-garlic sauce
  • 1 teaspoon grated fresh ginger

Instructions

Rinse the rice in a fine-mesh strainer under cold running water until the water runs almost clear, about 1½ minutes, stirring the rice with your hand every so often.

For the sauce: Stir all ingredients together in a bowl. Transfer ¼ cup of sauce to a second bowl; set aside both bowls.

1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine broth, rice, and ½ teaspoon salt in a broiler-safe 13 by 9-inch baking dish. Cover tightly with aluminum foil and bake until rice is tender, about 30 minutes.
2. Remove the dish from the oven and heat the broiler. Carefully remove the foil. (Let the steam escape away from you).
3. Toss broccoli, mushrooms, oil, and ½ teaspoon salt together in a third bowl. Place 1 salmon fillet, skinned side down, along each side of the dish. Brush tops and sides of fillets with reserved ¼ cup sauce. Place vegetables in the center and corners of the dish so no rice is exposed (do not cover fillets).
4. Return dish to oven and broil until vegetables are very dark around edges and centers of fillets are still translucent and reach a temperature of 125 degrees, 9 to 12 minutes.
5. Sprinkle with scallions (optional) and serve with the remaining sauce on the side.

Why it works: The stir-together sauce provides a sweet, tangy, complex flavor and ensures that the tops of the fillets caramelize into browned crusts. Placing the fillets along the sides of the dish rather than in the middle helped them cook evenly. By completely covering the surface of the rice with the fish and vegetables there were no hard, crunchy bits of exposed rice dried when broiled.