History

When we hear the word "casserole," we often go straight to the green bean or tuna noodle variety. In actuality, though, casserole refers both to the baking vessel and the dish itself. Judy Hevrdejs and Lauren Hill of the Chicago Tribune write, "[The Casserole's] legacy is rich, having sustained humans for centuries — no, not the green bean casserole your granny made in the '60s but some of the culinary world's greatest hits: the pork, sausage and bean cassoulet from France, eggplant and lamb moussaka from Greece and that curly pasta, cheese and sauce lasagna from Italy." While these dishes might not be what traditionally comes to mind, a casserole originally referred to any culinary dish that was prepared in the baking vessel of the same name. 

The casserole as we know it in the United States rose to prominance in the 1950s-1960s. According to Teny Geragos of The Daily Meal, "It was the ultimate comfort food that housewives would cook for their families in homes throughout the United States." While the recipes for casseroles vary, they typically consist of some kind of protein, vegetables, a starchy binder (like potatoes, rice, or pasta), a liquid (like gravy, condensed soup, or chicken stock), and is topped with cheese or breadcrumbs. The defining feature of the casserole is that is is mixed and baked in the same vessel.

As the later pages of this exhibit will explain, the casserole became an iconic dish because it offered a way to stretch foods during tough times (think "Meatless Tuesdays" in the Truman era) and it took advantage of scientific advancements, including ceramic bakeware, canned foods, and frozen foods (Hevrdejs and Hill). While the casserole has declined in popularity over the decades, because of the abundance of recipes that offer quick, easy, and hearty meals, the casserole is beginning to make a comeback as a "go-to" dish for American families (Geragos).