Casserole
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In cooking, a casserole (from the French for 'stew pan') is a large, deep pot or dish used both in the oven and as a serving dish. In the mid-twentieth century, the word also came to be used for the food cooked and served in such a dish. These foods usually consist of vegetables and sometimes meat, pasta, or rice cooked slowly in sauce or other liquid, and may be served as a main course or a side dish. Most common current definition is that of a stew.
The culinary term en casserole (also from French) means 'served in the vessel used for cooking'.
Hot dish is a US Midwestern (and particularly Minnesotan) term for a casserole; it is one of the quintessential foods of that region.
One of the most popular casseroles in the United States (although almost unheard-of elsewhere)--especially at church potlucks and family gatherings--is green bean casserole, whose main ingredients are green beans, cream of mushroom soup, and french fried onions. In the United States, Hispanic foods such as tamales or enchiladas are sometimes made in a large pan and called a casserole.
Casseroles originate from the ancient practice of stewing meat slowly in earthenware containers. Early 18th century casserole recipes consisted of rice that was pounded, pressed, and used as a filling. Casseroles are cooked in Europe and the United States, and are found in other forms in many other cultures around the world, such as the tajines of Morocco and the Beggar's Chicken of China.
