Ep 35. Kicked Up Casseroles

In season 4 episode 35 of The Chew, the hosts are taking on the challenge of "kicking up" classic casserole dishes. With the help of guest chef Michael Symon, they're exploring new ways to spice up old favorites.

Michael starts off by demonstrating his take on chicken cordon bleu casserole, which includes using panko breadcrumbs for a crispy topping and adding bacon and dijon mustard for extra flavor. The hosts are impressed with the elevated version of the dish, and go on to discuss their own favorite casserole recipes.

Next up is a classic tuna casserole, which Mario Batali admits he used to hate as a kid. However, by adding roasted red peppers and capers, he's able to create a version that he actually enjoys. Carla Hall also shares her recipe for a southern-style mac and cheese casserole, which includes adding smoked ham and greens for a heartier, more flavorful dish.

Later in the episode, the hosts tackle a dessert casserole, with Daphne Oz showing off a recipe for a blueberry crumble casserole. She uses a mixture of oats, brown sugar, and butter for the crumble topping, and combines fresh blueberries with lemon juice for a tart and sweet filling. Michael also gets in on the dessert action with a chocolate bread pudding casserole, which he says is perfect for a cold winter day.

Throughout the episode, the hosts offer tips and tricks for making great casseroles, such as pre-roasting vegetables for added flavor and incorporating unexpected ingredients like curry or hot sauce for a spicy kick. They also discuss the versatility of casseroles, which can be served for breakfast, lunch, dinner, or even dessert.

As always, the hosts are full of energy and enthusiasm, making this episode a fun and informative watch for anyone looking to up their casserole game. Whether you're a seasoned home cook or just starting out in the kitchen, The Chew's kicked-up casseroles are sure to inspire you to try something new.