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avoid using too many canned soups in casseroles. Not only do they make casseroles heavy and glutinous, they contain large quantities of sodium which can bring about an increase in blood pressure.
Fresh ingredients of any variety make them seem lighter and more interesting and, in some cases, more nutritious.
Cheese is usually indispendable in casseroles, and the new types available in many supermarkets can add intriguing flavor. Instead of using the old familiar Cheddar and Parmesan, try Brie, Chevre, Monterey Jack, Fontina, and Gruyere.
If kitchen creativity still doesn’t make a casserole fit for company, try calling it something else. Restau
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