From a French Sauce Pan to the American Pyrex.

Today, casseroles have a reputation as an all-American oven-baked dish for family dinners and get-togethers. Learn the casserole history, its origins, and how America made it its own.

Casserole History, From France to America

Origins of the word
Casserole is a French word meaning “sauce pan” which refers to the large deep dish used to cook in the oven and to serve the food cooked in it. The word derives from the French word “cassa” and the Latin word “cattia”, both meaning to “ladle” – as in the common pot from which everyone shared. Casserole, then, refers to the dish, the pan, and/or the food that was cooked in it.

 
Early casserole dishes
Early casserole dishes were rice-based that were pounded and pressed and then filled with meat. The first popular meals included French cassoulet, British pot pies, Italian lasagna, and Greek moussaka. Macaroni and cheese is the oldest written casserole recipe found in 1250.

 
The rise of American casseroles
Immigrants to America introduced their love of casseroles in the late 19th century. Food costs with casserole cooking were economical, eating was communal, and it efficiently filled bellies.

In the 1950s, casserole meals were further simplified thanks to Campbell’s canned goods. One of the most popular recipes was and is the green bean casserole using green beans and cream of mushroom soup. On top of that, Corning Ware created the iconic Pyrex pans which became the staple casserole dish still used today.

Note that anything named “baked” or “gratin” is also considered a casserole.
 
 

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