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The name given to any food dish prepared with mixed ingredients that include a starch (pasta, potato or grain), a protein (meat, poultry or fish), and vegetables combined with a soup sauce to keep it all together and baked in a covered dish.

A round or oval-shaped baking dish with a lid that is used to cook a wide variety of ingredients that are made into the food dish often referred to as a casserole.

A cream-based soup that is made with bits of asparagus for texture and flavoring. Similar to many other cream soups, Cream of Asparagus can be served as a lunch or dinner soup or it can be added to casseroles to create a savory sauce.

Hearty and meaty in substance, this soup combines the traditional flavors of smoked pork with beans and other vegetables.

A casserole dish prepared by layering slices of potatoes with a cream sauce. This type of dish is also used for foods other than potatoes.

An oblong-shaped vegetable with a tapered end, this squash is native to Latin America where it is often served in casseroles and other side dishes.

A cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid.

A French term that refers to the process of browning foods, such as a casserole or various potato and vegetable dishes, under a broiler oven, a hot oven or a cooking torch to produce a brown crust.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

Heat whole rye grain which is rolled to flatten into a flake form, used in cereals, breads, soups, stews, casseroles, granolas and trail mixes.

Small pasta shapes resembling rice or grain, which is used in soups and casseroles and is sometimes substituted for rice.

A thick piece of quilted material or woven pad used to protect your hands from the heat of hot cookware, casseroles, or other hot items that cannot be handled with bare hands.

Long tube pasta that is slightly slimmer than a pencil and has a small hollowed out center. It is served in casseroles or with a heavy sauce.

A Creole or Cajun seasoning made by grinding the dried leaves of sassafras trees into a powder. It is often used as a thickener for gumbo, casseroles, stews, and other similar foods.

A very thick soup that originated in France and usually consists of cabbage, potatoes, beans, pork, and bacon.

A common Jewish dish, from France, which is made with kosher meats. Translated, the term refers to a dish garnished (garni) with sauerkraut (choucroutte).

Refers to food that has been cut into uniform box shaped pieces with all sides equal. Cooked meats are often cut into Cubes to be used in recipes such as salads and casseroles.

A pasta variety that consists of two short pasta strands that are twisted together into a spiral shape.

Onion flavored and cream-based, this type of soup is most often used to make creamy sauces that are served with cooked meats or the soup is used to flavor casseroles and hotdishes....

A short s-shaped pasta tube that resembles a small corkscrew. Its slender, spiral shape makes it suitable for serving with sauces, in salads, and in casseroles.