The word casserole may conjure images of dishes loaded with carbs, full of cream or cheese, or at least topped with french-fried onions. But today’s casseroles can be a much healthier lot incorporating a wide variety of vegetables, grains, spices, and endless flavor combinations. In this demonstration Annie will show you how to make some of her favorite “modern” casseroles. You’ll taste Winter Squash and Kale Baked Enchilladas, Turnip and Chickpea Cobbler, Indian-Spiced Mac ‘n Cheese, and Thai Peanut Chicken Casserole. Recipes are included in the handout. Please register by March 2.