source:- Google.com.pk
A casserole, from the French word casse meaning a
case, is a large, deep dish used both in the oven and as a serving vessel. The
word is also used for the food cooked and served in such a vessel, with the
cookware itself called a casserole dish or casserole pan.
Casseroles in the United States or continental
Europe usually consist of pieces of meat (such as chicken) or fish (such as
tuna), various chopped vegetables, a starchy binder such as flour, rice, potato
or pasta, and, often, a crunchy or cheesy topping. Liquids are released from
the meat and vegetables during cooking, and further liquid in the form of
stock, wine, beer (for example lapin à la Gueuze), gin, cider, or vegetable
juice may be added when the dish is assembled. Casseroles are usually cooked
slowly in the oven, often uncovered. They may be served as a main course or a
side dish, and may be served in the vessel in which they were cooked. In the
United Kingdom, Australia, and New Zealand, a casserole is named after its
dish, rather than its contents. Casseroles in these countries are very similar
to stews. The difference is that once the meat and vegetables are browned on
top of the stove, they are then cooked in liquid in the oven, in a closed dish,
producing meat that is tender and juicy, from long slow cooking. As the heat is
indirect, there is also less chance of it burning.
Types of casserole include ragout, hotpot,
cassoulet, tajine, moussaka, lasagne, shepherd's pie, gratin, rice or macaroni
timballo, and carbonnade. A distinction can be made between casseroles and
stews: stewing is a cooking process whereby heat is applied to the bottom of
the cooking vessel (typically over a fire or on a stove), whereas casserole
cooking is generally done in an oven to bake where heat circulates all around
the cooking vessel. Casseroles may be cooked covered or uncovered, while
braises are typically covered to prevent evaporation.
History
In 1866, Elmire Jolicoeur, a French Canadian
immigrant, invented the precursor of the modern casserole in Berlin, New
Hampshire. The casseroles we know today are a relatively modern invention.
Early casserole recipes consisted of rice that was pounded, pressed, and filled
with a savoury mixture of meats such as chicken or sweetbreads. Some time
around the 1870s this sense of casserole seems to have slipped into its current
sense. Cooking in earthenware containers has always been common in most
nations, but the idea of casserole cooking as a one-dish meal became popular in
America in the twentieth century, especially in the 1950s when new forms of
lightweight metal and glassware appeared on the market. By the 1970s casseroles
took on a less-than sophisticated image.
Green Bean Casserole
Green bean casserole is a casserole consisting of
green beans, cream of mushroom soup, and french fried onions. It is a popular
Thanksgiving side dish in the United States.
History Of Recipe
The green bean casserole was first created in
1955 by the Campbell Soup Company. Dorcas Reilly led the team that created the
recipe while working as a staff member in the home economics department. The
inspiration for the dish was "to create a quick and easy recipe around two
things most Americans always had on hand in the 1950s: green beans and
Campbell’s Cream of Mushroom Soup.
In 2002, Reilly presented the original recipe
card to the National Inventors Hall of Fame in Akron, Ohio.
King Ranch Chicken is a popular Tex-Mex
casserole. Its name comes from King Ranch, one of the largest ranches in the
world, though it's unclear if it actually originated from the ranch.
Recipes vary, but generally it has a sauce made
of canned diced tomatoes with green chiles, cream of mushroom soup, cream of
chicken soup, diced bell pepper, onion and chunks or shreds of chicken. The
bottom of the casserole is lined with corn tortillas or tortilla chips, then
layered with sauce and topped with cheese.
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