A cook-and-serve dish and a meal unto itself, the casserole comes with a variety of plusses. It can be delicious, easy, healthy, quick to prep and simple to clean up after. It can also be one of the most budget-friendly meals you can prepare. Here, test your knowledge of this family classic, from roots to modern forms.
A casserole is commonly defined by which of the following criteria:
While the term "casserole" has come to encompass many types of dishes and combinations, it generally implies a dish that mixes together several food groups and is cooked in a "casserole" -- a large, heat-proof dish that goes from oven to table.
The origins of the term "casserole" can be traced back to:
The word "casserole" shows up as early as the 18th century in France. At that time, the term meant only the cooking dish, not the food inside it.
The famous "green bean casserole" made with cream of mushroom soup that graces so many Thanksgiving tables was invented in:
The green bean casserole most of us know and love was a Campbell's recipe invented in 1955 to put on the back of its Cream of Mushroom Soup cans. Dorcas Reilly, head of the Campbell's Kitchen, came up with the Thanksgiving staple.
A casserole can be served as:
Casseroles lend themselves to a wide variety of ingredients. Typically, a main-dish casserole contains at least one protein source, while a side-dish casserole can consist of only veggies and/or starches.
Casserole can take on which of the following flavors:
One of the things that makes the casserole such a handy dish is its versatility. A casserole can just as easily incorporate sweet flavors, and be served as dessert or breakfast, as it can savory flavors for dinner.
If you serve a casserole and end up with leftovers, you should:
Casseroles are about as good as it gets when it comes to leftovers. It's easy to cook twice as much as you need, and you can store them in the same dish in which you cooked and served the original meal.
Which of the following starches can be baked into a casserole:
One of the best things about a casserole is that you can throw pretty much anything into it. Lots of starches, including rice, pasta and potatoes, work well in a casserole-style dish, so you can often just pull stuff out of the pantry rather than running to the store.
The Western world's "casserole" is similar to which of the following Eastern cooking vessels:
What Europeans and Americans would call a casserole dish is reflected in Chinese cooking as the "sand pot." The sand pot is a large, clay vessel used for both cooking and serving. It has a rough, "sandy" outside texture and a glazed interior, used widely for slow-cooking.
Which of the following types of prepared foods is commonly used as a casserole-flavoring short cut:
Condensed soup lets time-challenged cooks add a lot of flavor quickly, easily and inexpensively. In fact, the original green bean casserole was created to grace the back of the Campbell's cream of mushroom soup can.
One advantage to slow-cooking a casserole rather than baking it quickly is:
Because slow-cooking can take up to eight hours or more, a casserole is a perfect meal for those days when you need to be out until just before dinner time.
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