Casserole's Ready!
by Staff
A cook-and-serve dish and a meal unto itself, the casserole comes with a variety of plusses. It can be delicious, easy, healthy, quick to prep and simple to clean up after. It can also be one of the most budget-friendly meals you can prepare. Here, test your knowledge of this family classic, from roots to modern forms.

A casserole is commonly defined by which of the following criteria:

  • It contains at least one type of fruit and one starch, and it's cooked in a clay pot.
  • It contains a mixture of food groups and is cooked and served in the same dish.
  • It contains at least two elements and cooks for at least six hours.

The origins of the term "casserole" can be traced back to:

  • 1700s France
  • 1800s Russia
  • 1900s America

The famous "green bean casserole" made with cream of mushroom soup that graces so many Thanksgiving tables was invented in:

  • 1901
  • 1924
  • 1955

A casserole can be served as:

  • A side dish
  • A main dish
  • Both

Casserole can take on which of the following flavors:

  • Sweet
  • Savory
  • Both

If you serve a casserole and end up with leftovers, you should:

  • Throw them out -- a casserole dish can encourage bacteria growth after the food cools.
  • Eat them! Casseroles are perfect for stretching dinners into lunches.
  • There are no leftovers when you serve a casserole.

Which of the following starches can be baked into a casserole:

  • Rice
  • Pasta
  • Potatoes
  • All of the above

The Western world's "casserole" is similar to which of the following Eastern cooking vessels:

  • The sand pot
  • The hot pot
  • The wok

Which of the following types of prepared foods is commonly used as a casserole-flavoring short cut:

  • Bagged potato chips
  • Canned, condensed soup
  • Jarred peanut butter

One advantage to slow-cooking a casserole rather than baking it quickly is:

  • It's impossible to over-cook it.
  • Flavors stay more individualized.
  • You can let it cook while you're at work.