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" The word &amp;quot;casserole&amp;quot; conjures images of a bland concoction shrouded in cheese or mystery sauce. But you may be surprised to learn that casseroles are making a comeback, shedding their less-than-sophisticated reputation in favor of one that combines comfort with more sophisticated ingredients and flavors. Leading the wave is Brooklyn-based chef Emily Farris, author of brand-new cookbook Casserole Crazy: Hot Stuff for Your Oven. Farris has reinvented the casserole, elevating the humble dish with not only more inspired ingredients, but with fresh combinations of flavors and even more imaginative preparation methods. Here, we&amp;#039;ve brought you a sneak peek of several recipes from her cookbook, including two from Food Network chefs Bobby Flay and Paula Deen. So let go of that image of the gloppy, tasteless casserole, and embrace a spirit of experimentation--we&amp;#039;re convinced that once you make the leap, you&amp;#039;ll never turn back.   Throwdown Eggplant Parmesan   Paula Deen&amp;#039;s Crab and Spinach Casserole   Baked Scallops and Shells   Beefy Mac   Seduction (Mac and Corn 2.0) "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/a3006/crazy-for-casseroles-20751/>