Casseroles

A casserole is both a baked dish and the vessel in which it is cooked. Traditionally a one-dish meal, casseroles combine a starch with a protein, vegetables, and a binding sauce, often finished with a crumb or cheese topping and baked until hot and bubbling.

Starch options include pasta, rice, or potatoes. Proteins range from canned tuna or chicken to ground beef, turkey, or plant-based substitutes. Vegetables are common, as are condensed soups, cream, or cheese sauces that act as binders. Toppings such as breadcrumbs, crushed crackers, or extra cheese provide texture.

Common examples include tuna noodle casserole, green bean casserole, chicken and rice casserole, and macaroni and cheese. Other dishes such as shepherd's pie and lasagna share casserole-like characteristics, though they have distinct identities. The term also covers stews cooked in a covered dish, especially in British usage.

History: The word casserole comes from the cooking vessel and dinnerware. In North America, casseroles became popular in the 20th century as practical, economical meals intended to feed families and gatherings, often made from leftovers.

Cultural role: casseroles remain a staple of home cooking, church suppers, and school meals in many regions. Modern variants emphasize dietary needs, with low-sodium, low-fat, gluten-free, or vegetarian versions.

Storage and safety: casseroles can be prepared ahead, stored in the refrigerator for a few days, or frozen. Reheat to steaming hot before serving.