Fortunately the one hit wonders of the cooking world, one-pot dinners, have never gone out of fashion. From practically the beginning of time, hunters and gatherers combined meat, vegetables, leaves, mushrooms, nuts, seeds, honey and dried fruits and cooked the mixtures in hollowed out wood over hot fires. In the 17th and 18th centuries, households had few pots, so everything was cooked together as soups and casseroles for practical purposes. But gone are the days of high fat tuna noodle casserole or beef stew bursting with mega cholesterol milligrams. Today, making low fat healthful casseroles and soups is very easy.
Casseroles can still be flavorful, yet considerably lower in fat.
And soups, when prepared right from the start using a low fat broth, can be made with half the fat of the original high fat recipes. Making Low Fat Casseroles Remember that the beauty of casserole making is the slow cooking time in the oven, giving you time to complete other tasks. Keeping this in mind, not all foods are casserole friendly. There are vegetables that are much better suited to just lightly steaming, in particular, broccoli and asparagus. Think about longer cooking vegetables like carrots, parsnips, potatoes, cabbage, and corn.