Healthy, Hearty Casseroles

Warm up this fall with our "Healthy, Hearty Casseroles" cooking class, where you'll discover how to create hearty, nutritious casseroles that are perfect for cozy evenings and meal prep!

Join us as Chef Dewes guides you through three hearty and healthy recipes:

1. Turkey Shawarma Casserole- This flavorful dish combines tender turkey with aeromatic spices, fresh vegetables, and a zesty yogurt sauce, all baked to perfection for a satisfying meal.
2. Bibimbap Casserole with Tofu- Experience the vibrant flavors of this korean classic, featuring marinated tofu, coloful veggies, and a delightfully spicy gochujang sauce, all layered and baked for an easy, shareable dish.
3. Chicken, Broccoli, and Farro Casserole- Packed with protein and fiber, this casserole brings together succulent chicken, crisp broccoli, and nutty farro in a creamy sauce that's both comforting and nutritious.

Throughout the class, you'll learn tips for making healthy substitutions, how to layer flavors, and the best techniques for making that perfect casserole consistency. Ideal for cooks of all skill levels, this class emphasizes fresh ingredients and wholesome cooking, ensuring you leave with delicious meals ready for the table or freezer.

Join us for a fun and fulfilling culinary experience that will bring the warmth of the holiday season into your kitchen!

By purchasing a ticket(s) you hereby acknowledge that St. Charles Community College does not carry medical pay coverage for it premises or vehicles. You futher acknowledge that the activity listed herein may result in personal injury to the participants, therefore the purchaser and or participant assumes the risk of any injuries resulting from the activities listed herein. The purchaser and or participant agrees to indemnify, defend and hold harmless the Community college, board members, administrators, teachers, employees, and agents, from any and all such claims and lawsuits, including the payment of all damages, expenses, costs and attorney's fees.

Host or Publisher The Field to Table Institute