Casseroling is similar to braising, but the meat is cut into smaller pieces. Traditionally these are sealed or browned in fat before the liquid and other ingredients are added. Provided the low-fat frying techniques in this blog post are followed, there is no need to omit this step in the process.
Casserole recipes usually taste better the day after they are made and originally served. Chilling the dish overnight has the added advantage that any fat will rise to the surface and solidify, making it quite easy to scoop off before the casserole is heated and re-served, making it an even healthier dish!

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