recipes to revive the casserole

Despite their French name, casseroles are a category of recipes that take their name from the container in which they are prepared

rather than a recipe with strict ingredients and preparation invented by a particular person. 

We know that casseroles were affordable during the Depressions of the 1890s and 1930s in the US because their vegetables and carbohydrates

Food companies, whose marketing research allowed them to estimate customers' kitchen skills.

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The 1989 Los Angeles Times article Casseroles - Main courses for baby boomers in the ‘50s, these classic American dishes are easy to prepare

low cost and nutritious describes these dishes as being based on one-two-three-ingredient recipes 

Many casseroles are now classics and prepared around Thanksgiving and Christmas: Tetrazzini, with spaghetti and a creamy mushroom sauce

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