The Best Casserole Dinner Recipe (2024)

FAQs

What makes a good casserole dish? ›

Factors to Consider

Ceramic dishes can handle very high heat and distribute heat quite evenly. Glazed ceramic is often nonporous and naturally nonstick, making it easy to clean. There are also enameled cast-iron casserole dishes with a heavy metal interior to transmit heat and a glassy glaze to prevent sticking.

Why Is It Called A John Wayne Casserole? The origins of this delicious casserole can be traced back to a cookbook called “Cooking with Love from Cara and Her Friends.” John Wayne contributed an egg and cheese casserole recipe to that book.

Macaroni and cheese is the oldest written casserole recipe found in 1250.

Try different herbs for added flavour: sage or lemon thyme work wonderfully well. For a meatier casserole, add chopped sausage or pancetta when cooking the chicken. Stir wholegrain mustard through the casserole at the end of cooking (to taste); this is especially good if you have sausage in the casserole.

A 9-inch by 13-inch rectangular casserole dish is the most versatile. Recipes that serve six to eight people will likely call for a casserole or baking dish of this size.

A seemingly simple, tender noodle dish with plenty of cheesy, tangy flavor, and the refreshing garden sharpness of chives, Jackie Kennedy's Special Casserole is delicate and hearty at the same time, heartwarmingly homemade yet delightfully classic.

The word casserole is derived from a French word that means 'saucepan'. Apparently, casseroles originated as communal pots that people shared for meals. The oldest recipe for a casserole, around 1250, consisted of pasta sheets cooked in water, layered with grated cheese and spices.

Casseroles were used as a means to stretch a leftover meal, which was especially important during the Great Depression and World War II. The term “hot dish” first appeared in a cookbook in 1930 by a Mankato, Minnesota church group called Grace Lutheran Ladies Aid.

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, ...

What is the oldest dish still eaten? ›

Casseroles have long held a special place in American kitchens, offering comfort, convenience, and a warm sense of nostalgia.

2. Cover dishes. Covering dishes with aluminum foil during a bake helps lock in moisture. Loosely placing or tenting a sheet of foil over a dish can prevent the top from browning while the rest of your dish continues to bake.

In general, you'll want to bake a casserole covered with aluminum foil for most of the cooking time. Covering the casserole helps lock in moisture and prevents it from drying out. If you don't cover the casserole or uncover it too soon, the casserole will dry out.

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

While it's prized among chefs, cast-iron is heavy and not the right choice for every home cook. As far as other materials go, Maturana recommends glass or ceramic casserole dishes. A three- to five-quart dish is great for simple bakes like cobblers, stuffing, and scalloped potatoes.

Stainless Steel Casseroles are generally considered better than Ceramic Casseroles in terms of durability, as they are highly resistant to stains, corrosion, and rust, and will last longer with proper care. Pros: Durable and long-lasting. Resistant to corrosion, stains, and rust.

A casserole is a one-dish meal that's baked and served from a sturdy baking dish that's itself known as a casserole. Casseroles can be main courses or side dishes like gratins or the famous Thanksgiving green bean casserole.

According to food blog High Heeled Homemaker, your basic casserole requires five ingredients: a protein, starch, vegetable, sauce, and cheese. If you have those five ingredients in your casserole dish, congratulations; you just made a casserole, whether it's a beloved recipe or a concoction of your own creation.