Creole Eggplant Casserole
Back in May 1941, this hearty recipe was published in The State. It wasn’t labeled as a casserole at the time, but it’s baked in a classic casserole dish and calls for ingredients you’d find in many casseroles, such as diced vegetables, breadcrumbs, and of course, grated cheese.
Sweet Potato and Orange Casserole
The State’s first official published casserole dish in December 1942, this sweet and zesty casserole could easily be dinner’s side dish or even dessert.
Beans Mexicana Casserole
This Mexican-inspired casserole calls for Ann Page beans, a popular brand when this recipe was published in the January 1951 issue of The State. We suggest whipping up this easy dish using any bean of your liking.
Deviled Egg and Crabmeat Casserole
It might seem like an unusual combination, but this casserole from the March 1963 issue of The State is definitely worth a try if you’re looking to impress your friends at the next potluck dinner.
Turkey Rice Casserole
This simple but satisfying turkey rice casserole from the November 1978 issue of The State is sure to become a favorite weeknight meal that your whole family will enjoy.
Carefree Chicken Casserole
It’s called “carefree” for a reason: It’s likely that all of the ingredients are already in your cupboard or refrigerator, and you can easily have it ready in less than 30 minutes. It was originally featured in the August 1980 issue of The State.
Asparagus Au Gratin
This cheesy dish from the June 1999 issue of Our State is a perfect addition to any Thanksgiving table — or, dare we say, an alternative to your usual green bean casserole.
Bob Garner’s Livermush Shepherd’s Pie
Shepherd’s pie is reimagined with the help of livermush, a staple in some North Carolina communities. This casserole is comfort food at its finest and was featured in the August 2008 issue of Our State.
Vidalia Onion Casserole
A perfect side dish, this recipe brings out the sweetness of Vidalia onions and elevates them with lots of grated cheese and buttery breadcrumbs. It was featured in the June 2011 issue of Our State.
Squash Casserole
Featured in the April 2016 issue of Our State, this comforting mix of ingredients is a great way to use your bounty of squash from your local farmer’s market.
An Asheville nonprofit is helping farmers develop seeds tailored to western North Carolina’s climate and community.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
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With just a dash of vanilla and nutmeg, the beauty of this cool and creamy pie lies in its simplicity.
