15 of Grandma's Best Casserole Recipes (2024)

FAQs

What is the oldest known casserole? ›

Macaroni and cheese is the oldest written casserole recipe found in 1250.

Fresh herbs or citrus zest can also punch up flavors with a bit of welcome brightness for a long-cooked dish, as can adding some heat in the form of a dash of hot sauce, a generous pinch of minced or sliced fresh chili pepper, or a shake of red pepper flakes.

"The standard size of a casserole dish is 9 by 13 inches. However, due to varying shapes, they are often measured by volume, with three quarts being average,” says Contrino. “It is important to note that if a recipe calls only for a 'casserole dish,' it is most likely asking for a 9- by 13-inch rectangular size.

John Wayne first wrote the casserole recipe, but it looks a little different today. John Wayne Casserole was first popularized by the 1979 cookbook, "Cooking with Love from Cara and Her Friends," a collection of different celebrities' favorite dishes.

casseruola. an earthenware casserole. the food cooked in a casserole. (cibo cotto in casseruola)

In general, you'll want to bake a casserole covered with aluminum foil for most of the cooking time. Covering the casserole helps lock in moisture and prevents it from drying out. If you don't cover the casserole or uncover it too soon, the casserole will dry out.

The primary reason for covering a casserole as it bakes is to trap moisture inside the dish. This will not only keep the casserole itself moist, but it will also help get the casserole up to cooking temperature.

Pro Tip: Avoid Dry Casserole.

The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.

A recipe written for a 9” x 13” pan can also be made in two 9” round pans; one 9” round and one 8” round, or two 8” round pans. Baking times may vary due to slightly different depths of batter in the various pan combinations.

How many casserole servings in a 9x13 pan? ›

Starchy side dishes and casseroles: a 9 X 13 pan makes about 12 one cup servings. A 2 quart casserole will make 6 to 8 cups. A typical serving size for potatoes, stuffing, and yams is 1 cup.

But whether the pan's labeling says 13- by 9-inch or 9- by 13-inch, it should have a volume of about 14 cups (or 3.3 liters) and be the right size for most sheet cake or bar cookie recipes.

It is reported that Jackie O served this side dish of sour cream egg noodles and chives while she stayed in the White House. On one occasion she served the dish at a private dinner to the Prince and Princess Radziwill (her sister and brother-in-law).

Apparently, casseroles originated as communal pots that people shared for meals. The oldest recipe for a casserole, around 1250, consisted of pasta sheets cooked in water, layered with grated cheese and spices. In 1787, returning from Italy, Thomas Jefferson brought home a pasta machine.

The term hot dish is typically utilized in the upper parts of Minnesota and North Dakota because people up there like to coin their own verbiage, much like “uff da” or “you betcha.” You probably called it a casserole, like this one, and, not to sound like a hot dish snob, but the parameters of hot dish are a bit more ...

Nettle Pudding

Originating in 6000 BCE, England; it is the oldest dish of the world that's rich in nutrients. Nettle pudding is made with stinging nettles (wild leafy plant), breadcrumbs, suet, onions, and other herbs and spices. This dish is steam cooked until it attains a mousse-like consistency.

The oldest form of cooking is basically fire-roasting and, specifically, open fire cooking. The earliest forms of open-fired cooking would have consisted of placing food ingredients straight into a fire.

1930: The first recorded hot dish recipe appears in the Grace Lutheran Ladies Aid Cookbook from Mankato, Minnesota. The recipe calls for two pounds of "hamburger" (i.e., ground beef), Creamette brand elbow macaroni and canned peas. 1934: Campbell's debuts its condensed creamed soups.

Casseroles were used as a means to stretch a leftover meal, which was especially important during the Great Depression and World War II. The term “hot dish” first appeared in a cookbook in 1930 by a Mankato, Minnesota church group called Grace Lutheran Ladies Aid.