Casserole

For the form of protest, see Cacerolazo.

Casserole

Macaroni casserole with cheese topping
Course	Main course
Place of origin	Europe
Main ingredients	Chopped vegetables, meat and starchy binder
Variations	Vegetable, chicken, cheese, beef, fish, seafood, mutton, etc.
Media: Casserole

Vegetable casserole

A casserole (French: diminutive of casse, from Provençal cassa, meaning 'pan') is a kind of large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan", whereas the food is simply "a casserole". The same pan is often used both for cooking and for serving.

History

Baked ziti is another popular pasta and ground meat-based casserole.

An ad hoc American casserole with ground beef, onions, peppers, mushrooms, herbs, spices, and bread

Baked dishes have existed for thousands of years. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbread. Sometime around the 1870s the casserole seems to have taken on its current definition. Cooking in earthenware containers has always been common in most cultures, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. By the 1970s casseroles took on a less-than-sophisticated image. Culinary experts, such as John F. Mariani, attribute this to the beginning of the dark ages of American culinary culture.

American-style casserole

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, potato, rice or pasta); sometimes, there is also a crunchy or cheesy topping. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer, gin, cider, vegetable juice, or even water may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or side dish, and, conveniently, may be served in the vessel in which they were cooked.

Other cuisines

Many baked dishes served in the baking dish can be classed as casseroles. Examples include Lancashire hotpot (English), cassoulet (French), moussaka (Greek), and timballo (Italian).

In English-speaking Commonwealth countries like the United Kingdom, Australia, and New Zealand, the term casserole is most commonly used to refer to a dish of meat with vegetables (especially root vegetables) and a gravy-style sauce; dishes containing a large proportion of starchy ingredients, e.g., pasta or those cooked in creamy sauces are not generally referred to as casseroles, and might be called ‘bakes’ or ‘gratins.’ In the UK, the terms casserole and stew tend to be used interchangeably, although some distinguish them by saying stews are cooked on a stovetop while casseroles are cooked in an oven.

See also

• Dutch oven
• Güveç
• Jugging
• List of baked goods
• List of casserole dishes
• List of cooking vessels

Further reading

• Wright, C. A. (2011). Bake Until Bubbly: The Ultimate Casserole Cookbook. Houghton Mifflin Harcourt. ISBN 978-0-544-17748-2. History of the casserole.

External links

• The dictionary definition of casserole at Wiktionary