Hawaii Moana Casseroles

There are so many comforting foods at home other than casseroles that were very American, but that didn't stop people from making their own home-baked casseroles. It was a mainland staple; as they were deeply rooted part of pop culture at the time for home cooks and what was the culinary heartbeat of home economics class that had a whole meal in a dish. There were all sorts of casseroles that are separated into two sections with one being from the land and the other half being from the ocean. It was made to feed crowds and it was a baked dish that may not have been the most popular localized food around, but it was still comforting as leftovers could be used as long as there was Japanese Short-grain rice, Potatoes, Chinese Egg Noodles, Macaroni Noodles, and other starches as a base.  It wouldn't be all that common to casseroles with Hawaii Potluck Culture, but for the right audience it would be a hit, but for most people looked forward to a typical stew instead.

As a historical staple it might have been lost to time, but it having it  for a baked fish dish of the fresh catch or another way to pack local flavors it can work as quite the vessel. Even if many casseroles have been handed down for generations as one of the easiest weeknight dinners it is often overlooked, unless a local is looking to try something that has been in its own capsule of time or feeling a bit of a urge for American deliciousness. 

Imitation Crab Sushi Bake (Classic): sushi-rice, imitation crab, mayonnaise, cucumber, green onions, shredded sweet egg tamago.

Spicy Ahi Sushi Bake (Kaneohe): nori sheets, sushi-rice, imitation crab, cucumber, sesame seed oil, sriracha, shoyu, mayonnaise, freshly torched-crusted spicy ahi poke, green onions, tobiko, unagi sauce.

Shrimp & Clam Guacamole Bake: Wonton Chips, Mayonnaise, Clams, Clam Juice, Sour cream, French Onion Soup Mix, Garlic, Daikon Radish, Cilantro, Lemon, Avocado Puree, Garlic Salt, White Pepper.

Opakapaka Lawalu Casserole (Waipahu): comes from Hawaii-Haole Cuisine that is inspired from dishes like Naimas Ti Matuno Nga Ikan Salvador a sort of Filipino dish similar to Nilingta Nga Ikan (illoco). The dish uses Hawaiian Pink Snapper, olive oil, apple cider vinegar, Hawaiian salt, patis, shoyu, garlic, lemons, eggplant, tomato, bitter melon, green onions, ti leaves wrapped with aluminum foil covering. A variation of this is in Hari Kojima's Favorite Seafood Recipes cook book. Onaga Lawalu Casserole: Long Tail Red Snapper, Ehu Lawalu Casserole: Ruby Snapper, Uku Lawalu Casserole: Grey Snapper.

Aku Mushroom Cream Casserole (Kona): Aku Tuna Fillet, Boiled Canned Mackerel or fresh Hawaii ʻOpelu Mackerel, Chile Sauce, Eggs, Bac
on, Tofu, Cream of Mushroom Soup, Smoked Salt, White Pepper, Japanese Short grain Rice.

Seafood Butter Roll Casserole (Honolulu): Lobster, Alaskan King Crab, Scallops, Mahi Mahi, Garlic, Mushrooms, Onions, Carrots, Celery, Butter roll dough, Brandy, Sherry, Dashi, Fish broth, Butter Roux, Heavy Cream, Lemon Pepper, Green onions, Chinese Parsley, Bay Leaf. [ref. Seafood Pot Pie & Clam Chowder- Hari Kojima]