Which casserole to choose? (2024)

FAQs

How do I choose a casserole? ›

The material is the most important criterion, while then follow the size, the type of lid and the design. There are many options for materials such as stainless steel, cast iron, ceramic or non-stick coating.

Factors to Consider

Ceramic dishes can handle very high heat and distribute heat quite evenly. Glazed ceramic is often nonporous and naturally nonstick, making it easy to clean. There are also enameled cast-iron casserole dishes with a heavy metal interior to transmit heat and a glassy glaze to prevent sticking.

Casseroles can be main courses or side dishes like gratins or the famous Thanksgiving green bean casserole. They're often defined by the vessel they're baked and served in, which is called a casserole dish. The ingredients in a casserole can be layered or simply mixed together.

Casserole dishes are used to bake things like lasagna or tater tot hotdish or mac and cheese… basically, dishes that you want to stay warm as guests help themselves to seconds after cleaning their first plate.

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

There are 3 main parts that make up a casserole: the starchy base, the filling, and the sauce. The base: The starchy base is the foundation of the casserole. It isn't going to be the most flavorful part of the dish, but it is what will make the casserole filling and satisfying.

Not every single casserole has all of them, but as a rule of thumb, here's what to look for: a starch, a binding agent or sauce, and a protein or vegetable. Many casseroles also have both vegetables and proteins, as well as a crunchy element to give some textural contrast, and cheese.

My thoughts: The 9×13-inch rectangular casserole pan is by far the most called-for dish in casserole cookery, followed closely by the 8×8 (or 9×9) square dishes. (The 9×13 also holds about 3 quarts of volume, so in some recipes it can be used interchangeably with a 3 quart Dutch oven, like this one.)

Is lasagna a casserole? ›

Lasagna is a casserole, regardless of which definition you go by: United States & Continental Europe: A “one dish meal” with meat (in the sauce) and/or veggies, a starchy binder (the noodles), and often a cheese topping, generally baked in an oven.

Slow Cooking and One-Pot Meals

They're perfect when batch cooking or meal prepping because of the amount of food they can hold. The casseroles' enamelled cast iron construction offers superior heat retention, maintaining a consistent temperature and cooking food evenly throughout.

It may have a lid and/or handles, but it doesn't need either to qualify as a casserole dish. There are all sorts of different size casserole dishes, but many hold between 3 to 5 quarts and measure from 13 x 9 x 2 inches to 11 x 17 x 8 inches.

The term “casserole” can refer to any dish prepared in a casserole dish—essentially a deep, wide baking dish—and baked in the oven. A casserole can have layers, as in the case of an Italian lasagna or a deep-dish pizza, or composed of some evenly distributed combination of veggies, a protein, and a starchy binder.

Not every single casserole has all of them, but as a rule of thumb, here's what to look for: a starch, a binding agent or sauce, and a protein or vegetable. Many casseroles also have both vegetables and proteins, as well as a crunchy element to give some textural contrast, and cheese.