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'. |
