Roast beef --- a perfect main dish for a casserole side.
Roast beef is one of those entrees that needs only its own juice or gravy made from its drippings to be the centerpiece of a memorable and delicious meal. Since the main course is simply roasted, a casserole side dish is a perfect accompaniment. Choose a casserole recipe that will bake at the same temperature as the roast if there is only one oven, because both dishes generally require longer cooking times and this simplifies the timing of your meal.
Potato Options
Potatoes are a delicious start to a great casserole.
Potato casseroles are a sumptuous choice to accompany a perfectly roasted beef. From scalloped potatoes to potatoes au gratin to a mashed potato casserole, recipes with a creamy texture and rich sauce topped with a crusty layer of cheese or breadcrumbs are in abundance in cookbooks and on cooking websites. Keep in mind the seasonings of the roast; if it suggests Italian, French or Latin flavors, look for a recipe that expands on that theme. For example, a roast with thyme and garlic is enhanced with a potato tarte tartin flavored with lemon, onions and black olives. Served in wedges like a dessert tart, it is also a beautiful presentation. If the roast has oregano, marjoram and Italian flavorings, potato gnocchi "al forno" -- baked in the oven -- would be delicious.
Seasonal Vegetables
Ratatouille baked in the oven is a showcase from a summer garden.
For a casserole featuring a variety of vegetables, the season is your best guide for choice of sides. A summer roast beef dinner might be accompanied by a baked ratatouille, which is a combination of eggplant, peppers, zucchini and tomatoes. Fall and winter produce of root vegetables is an earthy start to a casserole. Consider layers of sliced butternut squash, turnips and a bit of potato in a gratin dish or a melange of parsnips, carrots, onions and cheese, baked to golden perfection. Spring might inspire a casserole made with tender artichokes, fava beans and peas.
Rice and Pasta
Vegetable lasagna pairs well with beef.
While baked pastas are generally the main course, there are lighter versions that would bring out the savory simplicity of roasted beef. Vegetable lasagna with a besciamella -- behamel or flour and a butter-based sauce -- instead of ricotta cheese is an example. Macaroni and cheese can go from down-home and delicious diner style or uptown and elegant with truffles or other high-end ingredients. A Greek twist on casseroles with rice, pasta or potato may be vegetarian versions of moussaka and pastisio. Also, consider a Southern baked rice and broccoli casserole.
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