Casserole

Variety of cooking pot and general category of foods cooked inside it

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 'pan'[1]) 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[edit]

This section needs expansion. You can help by adding to it. (November 2019)

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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.[2] 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.[3]

## American-style casserole[edit]

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.[4][5][6] 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[edit]

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 or chicken 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.[7]

## See also[edit]

* Food portal

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

## References[edit]

1. ^ Harper, Douglas. "casserole". Online Etymology Dictionary. Retrieved 19 September 2015.
2. ^ Ayto, John (2002). An A–Z of Food & Drink. Oxford University Press. pp. 60–61. ISBN 9780192803511.
3. ^ Mariani, John F. (1999). The Encyclopedia of American Food and Drink. Lebhar-Friedman. p. 59\. ISBN 9780756786809.
4. ^ Yoon, Howard (4 March 2009). "Nouveau Casseroles". Kitchen Window. National Public Radio. Retrieved 4 December 2009.
5. ^ Ramsey, Sarah (25 September 2018). "What is a Casserole?". Wide Open Eats. Retrieved 30 April 2020.
6. ^ "Casseroles - Main courses for baby boomers in the 50's, these classic American dishes are easy to prepare, low cost and nutritious". Los Angeles Times. 1989-03-02. Retrieved 2022-07-21.
7. ^ Smith, Delia (15 November 2018). "Slow progress: Delia on casseroles". Delia Online. Retrieved 30 April 2020.

## Further reading[edit]

* 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[edit]

* The dictionary definition of casserole at Wiktionary

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Cooking techniques

List of cooking techniques

Dry|

| Conduction|

* Dry roasting
* Hot salt frying
* Searing

|

Convection|

* Baking
* Roasting (modern)
* Smoking
* Barbecue

Radiation|

* Charbroiler
* Grilling (charbroiling)
* Roasting (traditional)
* Rotisserie
* Toasting

Wet|

| High heat|

* Blanching
* Boiling
* Decoction
* Parboiling
* Shocking
* Reduction

|

Low heat|

* Coddling
* Creaming
* Infusion
* Poaching
* Simmering
* Slow cooking
* Smothering
* Steeping
* Stewing

Indirect heat|

* Bain-marie (Double boiling)
* Sous-vide
* Double steaming
* Steaming

Fat-based|

| High heat|

* Basting
* Blackening
* Browning
* Frying
* Deep frying
* Pan frying
* Shallow frying
* Stir frying
* Sautéing

|

Low heat|

* Gentle frying
* Sweating

Mixed medium|

* Carryover cooking
* Barbecuing
* Braising
* Caramelization
* Deglazing
* Flambé
* Fricassee
* Indirect grilling/Plank cooking
* Stir frying (chao)

Device-based|

* Air frying
* Microwaving
* Pressure cooking
* Pressure frying
* Slow cooker
* Thermal cooking

Non-heat|

* Aging
* Brining
* Curing
* Drying
* Fermenting
* Juicing
* Pickling
* Purée
* Salting
* Souring

See also|

* List of cooking appliances
* List of cooking vessels
* Outdoor cooking
* Food preparation
* Food preservation
* Food safety

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