Your Next Casserole Dish is Waiting for You at the Habitat ReStore
Nothing says comfort food quite like a casserole.
Food connects us in so many ways. We welcome new babies and new neighbors by bringing homemade dishes. We tote favorite recipes to potlucks. We grieve together over food after losing someone special.
While we can’t prove it, we do believe homemade food tastes best in real dishes (especially when you are delivering it as a gift), and the Habitat ReStores in Newport News and Williamsburg have several sizes and shapes to choose from for just a few dollars. Many are name brand, including Corning. Sure, you could buy a disposable container at a big box store. But by reusing a treasured dish, you’re helping the environment by not contributing trash that will go to a landfill.
You’re also making a difference in your own community.
Every time you shop at the ReStores, you are donating to Habitat for Humanity Peninsula and Greater Williamsburg. All the proceeds from the new and gently used items sold at both local stores go toward Habitat’s mission of building homes, communities and hope. Round up at the register to contribute to building a Habitat house that will be a first-time home for a qualifying family.
We’ve compiled a few yummy recipes to inspire your next casserole. Now all you need to do is find the perfect dish for it at the ReStore!
The Newport News ReStore at 371 Chatham Drive and the Williamsburg ReStore at 1303 Jamestown Road are open Monday-Saturday from 10 a.m. until 6 p.m.
Porcini Mac & Cheese from Taste of Home
It’s everybody’s favorite. This recipe that incorporates pumpkin ale is a keeper.
1 ounce package dried porcini mushrooms
1 cup boiling water
16 ounces of small pasta shells
6 tablespoons butter, cubed
1 chopped baby portobello mushroom
1 shallot, finely chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
2½ cups 2% milk
½ cup pumpkin or amber ale (try Alewerks’ Pumpkin)
2 cups shredded sharp white cheddar cheese
1 cup shredded fontina cheese
1 teaspoon salt
1 cup soft bread crumbs
Preheat oven to 350 degrees.
In a small bowl, combine dried porcini mushrooms and boiling water. Let stand 20 minutes or until mushrooms are softened. Remove with a slotted spoon; rinse and finely chop. Discard liquid. Set aside mushrooms.
Cook pasta al dente according to package directions.
In a Dutch oven, heat butter over medium-high heat. Add portobello mushrooms and shallot. Cook and stir 2 to 3 minutes until tender. Add garlic and cook 1 minute longer. Stir in flour until blended. Gradually stir in milk and beer. Bring to a boil, stirring constantly. Cook and stir 3-4 minutes or until slightly thickened. Stir in cheeses, salt and reserved porcini mushrooms.
Drain pasta. Add to mushroom mixture and toss to combine. Transfer to a greased 13 x 9 baking dish. Top with breadcrumbs. Bake, uncovered, 35 to 40 minutes or until golden brown.
Crustless Ham-and-Leek Quiche from Country Living
Prepare the night before and refrigerate in an airtight container. When ready to serve, pour into an oiled casserole dish and bake as directed!
Total time: 1 hour, 10 minutes
1 tablespoon olive oil plus more for pan
2 medium leeks, chopped
1 small onion, chopped
Kosher salt and fresh ground pepper
4 ounces thinly sliced deli ham torn into pieces
8 large eggs
1 cup crème fraiche
1 cup whole milk
1 tbsp. Dijon mustard
4 ounces Gruyère cheese, grated (about 1 cup)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Preheat oven to 325 degrees. Lightly oil a 2-quart casserole dish.
Heat oil in a large skillet over medium heat. Add leeks and onion. Season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add ham; cook until liquid is evaporated, 2 to 3 minutes
Beat together eggs, crème fraiche, milk, mustard, and ¼ teaspoon each salt and pepper in a bowl. Fold in cheese, chives, parsley and leek mixture. Transfer to prepared baking dish.
Bake until just set, 45 to 55 minutes. Let stand 5 minutes before serving.
Baked Oyster Appetizer from Food.com
Celebrate our region and any special occasion with this fresh oyster dish.
Time: 1 hour, 30 minutes
24-32 ounces fresh oysters
5 celery ribs, chopped fine
1 onion, chopped fine
10 or more Saltine crackers, hand crushed, medium texture (you may also use oyster crackers)
Salt and pepper
1 stick butter
Sprig of fresh parsley (optional)
Preheat oven to 350 degrees.
Chop celery and onion very fine.
Separate oysters from oyster liquor. Reserve liquor.
Place stick of butter in an ovenproof casserole dish (8 x 11 works well).
Place dish in heated oven and allow butter to melt and get very hot.
Remove dish from oven and lower temperature to 250 degrees.
Immediately place oysters in a single layer on hot butter.
Layer celery on top of oysters. Lightly layer onion on top of celery.
Add salt, pepper, Worcestershire sauce and hot sauce on oysters to your liking.
Place a solid layer of crackers on top and add additional layers depending on the amount of oysters used.
Pour reserved liquor over mixture.
Sprinkle with parsley if using.
Return to oven and bake 1 hour.