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CASSEROLES
Casseroles may require occasional stirring to distribute heat. They cook more evenly when made with
ingredients of similar size and shape. Because of their shorter cooking time, casseroles cooked in the microwave
oven generally need less liquid. Casseroles with cream and cheese sauces, or meats which need slower cooking
to tenderize, cook best on power level 40.
When cooking a favorite casserole, make two and freeze the second for future use. Line a casserole or baking
dish with plastic wrap. Transfer the cooked food to the lined container and freeze. As soon as the food is frozen
in the shape of the dish, remove it and wrap with freezer paper. Later it can be unwrapped and returned to the
container for defrosting and heating.
Dry Casserole Mixtures
Many prepared box type casseroles are available on the grocery shelves. Many have freeze dried foods or
evaporated foods included. Cooking periods are so short there may not be time for the foods to absorb the
moisture sufficiently and reconstitute the foods. To prepare this type, boil the amount of water recommended on
the package. Add the noodles (when included), cover and cook for approximately 10 minutes. Allow noodles to
stand covered for an additional 10 minutes, rinse with warm water and drain. Then follow package directions for
preparing the mix. Reheat four to six minutes before serving.
SAUCES
Guide for Cooking Sauces
Sauces boil over rapidly, especially those that contain milk. As soon as the door is opened, cooking stops. If
ingredients are not taken directly from the refrigerator, cooking time will be less than given in the recipe. Stir
sauce quickly, about every 30 seconds to eliminate lumps. Be sure to use a container twice the size of the
amount of liquid to prevent boiling over.
A wooden spoon may be left in the dish while sauce is cooking for easy stirring. If sauce is stirred slowly, cooking
time may require about 15 seconds longer. If desired, a one-quart glass measure may be used to prepare some
sauces.
Brown Gravy
Amount
1 cup,
thin
med.
thick
White Sauce
Amount
Butter
1 cup, thin
1 Tbsp
med.
2 Tbsp
thick
3 Tbsp
SANDWICHES, INCLUDING HAMBURGERS AND HOT DOGS
Guide for Heating Sandwiches
Sandwiches heat very quickly because, being porous, they have a low density. Since the filling is usually more
dense than the bread or rolls, the filling determines the heating time. Surprisingly, the filling will always be
hotter than the bread feels. Care must be taken not to overcook as the bread will become tough. Use several
thin slices of meat. Thin slices heat more quickly and are better than one thick slice. The slow heating thick slice
often causes the bread to overcook before the meat is hot. Sandwiches may be placed on a paper plate, napkin
or paper towel to be warmed. The sandwich should be covered with a microwave-safe paper towel. Remove
wrapping immediately after warming. Already-baked frozen breads and rolls may be used for sandwiches. The
filling, however, should be thawed first. Toasted bread is fine for sandwiches and provides a firm base. The toast
is warmed only; no further browning occurs.
Fat from
Flour
Drippings
1
1 Tbsp
Tbsp
1
1 Tbsp
Tbsp
1
1 Tbsp
Tbsp
Flour
Milk
Cook
Butter
1 Tbsp 1 cup
2 Tbsp 1 cup
3 Tbsp 1 cup
Liquid or
Cook on
Drippings
Power 100
2 1/2 - 3 1/2
1 cup
min.
1 cup
3 - 4 min.
1 cup
3 - 4 min.
Cook
Sauce
30 sec. 2 1 / 2 - 3 1/2 min. Cook on Full power as directed
2 1 / 2 - 3 1/2 min. or until thickened, stirring once.
1 min.
1 min.
3 - 4 min.
21
Special Notes
Cook on Full power as
directed or until thickened,
stirring once.
Let stand, covered, before
serving.
Special Notes
Let stand, covered, before serving.
.
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