Yesterday, my dog, Liam, and I went into the woods to gather pine for a window-box arrangement. There is a path lined with pine trees, and I nip some branches every year, taking care not to cut too many from the same tree. As the trees are thriving, I seem to be doing a good job of judging how much to take.

The dog loves these outings. Being in the woods is one of his favorite things, and if a few leaves can be kicked for him to chase, then so much the better.

The woods are still in late November. There is hardly a flutter or a sound. No ethereal song from the hermit thrush. No chirring of insects. Dark green and brown are the predominant colors, but I find the limited range lovely and soothing.

Soon I had a basket full of greenery, and it was time to come home, where I put together a chicken casserole for supper. It must be said that I don’t have fond youthful memories of casseroles, which often consisted of cream of mushroom soup and Veg-All. I can still taste that combination, even though it has been over 40 years since I’ve eaten it. Some taste memories remain etched in the brain.

For many years, I eschewed casseroles altogether, but as I’ve grown older, I’ve softened a bit and have wondered, why can’t casseroles taste good if they are made with good ingredients? As it turns out, they can, and for some time now, I’ve been fiddling with recipes to make a tasty casserole. I think I’ve succeeded.

The recipe below is marvelously adaptive. If you start with a garlic-yogurt cream sauce, then the possibilities are many. Tuna fish could be used. Pork could be used. Basil, oregano, or dill. (The last two are perfectly tasty when dried, but I would always stick with fresh basil.) I used rice, but pasta is also a possibility. Then there are the other ingredients—mushrooms, celery, carrots, peas. Whatever you have. Chickpeas and nuts for a vegetarian option. Green beans for a green bean casserole.

The final proof was with my husband, Clif, who had seconds and had to use some self-restraint so that he wouldn’t go back for thirds.

A warm casserole on a cold night might not be high cuisine, but it is very comforting indeed.

[amd-zlrecipe-recipe:10]

Addendum: I forget to mention that I sautéed the mushrooms and celery, together, for about 5 minutes until they were soft. If I were to use peas or carrots, then I would cook them first, too.