It’s not a descendant of royalty and there’s no ranch dressing involved, so what on earth is a King Ranch Casserole? After making it, eating it, and researching it, I’m still coming up short on conclusive answers.
Introduced to me through an upcoming article for Vegan Journal, Lauren Bernick‘s plant-based, oil-free, whole-foods version is likely a far cry from the original, but I’d venture to say that’s a good thing. Composed primarily of condensed cream soups, tortilla chips, and chicken, it was borne of an era before nutritional awareness. It’s true origins remain murky, but we can say with conviction that it came from post war 1950’s home cooks, when canned goods were all the rage. As for the name, less is certain. King Ranch was and still is one of the largest ranches in the United States, but no one there claims this creation as their own. There’s zero connection to be found between the ranch and the hot dish.
Not particularly regal and downright messy, in the best kind of way, the only royal decree here seems to be “thou shalt cover all things in cheese and cream.” Tossing out the dairy-laden canned soups and poultry scraps in favor of fresh, plant-based ingredients, what remains is a vibrant, deeply satisfying savory entree that hits all the right notes of cozy, comforting, and hearty, while staying firmly on the side of health-conscious. It’s the kind of meal you can prep ahead for a busy week, serve to unsuspecting omnivores, or curl up with on a blustery night.
My version is just a small variation from Lauren’s, but one I’ve come to make and serve repeatedly, with resounding success. Don’t expect a crown jewel, but do expect requests for second helpings.
Continue reading “Eat Like a King”
