By including a tagine, a goulash, and a rarebit in her collection, Beatrice Ojakangas co-opts most things baked for her casserole categorizing, including appetizers and desserts. The old-fashioned concoctions stand out: Sweet Onion, Rosemary, and Cheese Slather; Baked Chicken Chowder; and Three Cheese Breakfast Casserole. Freezing and thawing are covered, as are the basic sauces.
GIVE THIS TO: The comfort-food cook. —Mary Goodbody