casseole

Casseole is not widely recognized as a distinct term in mainstream culinary lexicons. In many contexts, it is a variant spelling or a misspelling of the word casseroles, which denotes both a category of one-dish meals and the vessels used to prepare them. When encountered, the term casseole generally points to the same concept: baked, one-pot dishes that combine starch, protein, vegetables, and a binding sauce.

As cookware, a casserole dish is typically a deep, wide vessel with a lid designed for oven use. Materials commonly used include ceramic, glass-ceramic, cast iron, and enameled metal. Dishes range in size but commonly hold from about 1 to 4 liters. The vessel is valued for heat retention and even cooking, and many casseroles are designed to be served directly from the dish.

As a dish, a casserole emphasizes convenience and versatility. Ingredients are usually arranged in layers or mixed together and then baked until hot and bubbling. A casserole often includes a starch base such as pasta, rice, or potatoes, combined with a protein (meat, poultry, fish, or legumes), vegetables, and a sauce or creamy binder. Toppings like cheese, breadcrumbs, or a pastry crust are sometimes added to create a crusty finish.

Casseroles became especially popular in North American home cooking in the mid-20th century, celebrated for making efficient use of leftovers and pantry staples. The term casseroles encompasses a wide range of regional recipes, from creamy tuna casseroles to vegetable-forward greens bean varieties.

See also: casserole dish, one-dish meal, baked dish.