a baking dish of glass, pottery, etc., usually with a cover.
any food, usually a mixture, cooked in such a dish.
a small dish with a handle, used in chemical laboratories.
to bake or cook (food) in a casserole.
Contemporary Examples

In northern Italy, this casserole of alternating layers of sauce, cheese, and pasta is made with fresh noodles.
5 Recipes for the Perfect Lasagna February 23, 2010

Pour this mixture over the top of the casserole, cover with plastic wrap, and refrigerate over night.
Cuban Sandwich Casserole and “Mofongo” Turkey The Daily Beast December 22, 2008

Remove the casserole from the refrigerator 30 minutes before baking.
Cuban Sandwich Casserole and “Mofongo” Turkey The Daily Beast December 22, 2008

Combine the beans and onion sauce in a 9×9-inch casserole dish and bake for 20 to 25 minutes.
Make Carla Hall’s Crispy Shallot Green Bean Casserole Carla Hall December 26, 2014

A casserole is really no more than the sum of a few simple ingredients—canned or fresh—baked together in one dish.
The Ultimate Recession Food Emily Farris December 7, 2008

Historical Examples

Chop an onion very fine and put in a casserole with two ounces of butter.
The Hotel St. Francis Cook Book Victor Hirtzler

It is colored in the oven, and when nearly done is transferred to a casserole.
American Cookery Various

Turn one-half of sauce into casserole; arrange chicken over sauce and cover with remaining sauce.
Stevenson Memorial Cook Book Various

In a casserole put three ounces of butter and set on the stove.
The Hotel St. Francis Cook Book Victor Hirtzler

Cover the casserole dish, place it in a moderate oven, and cook slowly until the chicken is tender.
Woman’s Institute Library of Cookery, Vol. 3 Woman’s Institute of Domestic Arts and Sciences

a covered dish of earthenware, glass, etc, in which food is cooked and served
any food cooked and served in such a dish: chicken casserole
to cook or be cooked in a casserole

1706, “stew pan,” from French casserole “sauce pan” (16c.), diminutive of Middle French casse “pan” (14c.), from Provençal cassa “melting pan,” from Medieval Latin cattia “pan, vessel,” possibly from Greek kyathion, diminutive of kyathos “cup for the wine bowl.” Originally the pan, since c.1930 also of the dishes cooked in it, via cookery phrases such as en casserole, à la casserole.


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