Excessively wet vegetables often lead to watery, soggy casseroles. Ingredients that release large amounts of water or moisture should not be used in baked casseroles, including cucumbers, zucchini, sliced or cherry tomatoes, and uncooked mushrooms. These high-moisture items are better saved for side dishes and salads. Casseroles can be built on low-moisture vegetables to deliver flavor without excess wetness. High-moisture vegetables can also be reduced in water content by cooking them briefly on the stove or in the oven before adding them to the casserole. Side dishes like cucumber salad or orzo pasta salad can balance richer casserole meals.
"“There are plenty of ingredients that don't belong in baked casseroles, but obvious ones are watery veggies like cucumbers, zucchini, sliced or cherry tomatoes, uncooked mushrooms,” she explains, “and anything that will release loads of water or moisture into the recipe.”"
"Instead, Bench recommends “[keeping] these ingredients for side dishes and salad!” For a complete meal, this fresh, minimal cucumber salad with pearl onions would make a fabulous side dish to counterbalance a heavier Tex-Mex cowboy casserole. Or consider this summer orzo pasta salad with cherry tomatoes and zucchini that would equally complement this robust weeknight chicken Alfredo bake."
"There's no need to pass your favorite produce by at dinnertime, just save the high-moisture stuff for non-casserole applications. Instead, Bench recommends building your casseroles on a base of low-moisture veggies, which will deliver bright flavor without excess wetness."
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