46 JANUARY 2025 W hen you think of the word casserole, where does your heart take you? Do you instantly recall walking through the door of your grandparent’s house, being greeted by the aroma of something rich and flavorful baking in the oven? Inhaling intoxicating herbs and spices mixed with pasta, vegetables, potatoes and savory meats make for luscious combinations. The provenance of casseroles spans centuries and continents and likely came from the ancient Greek word kuathion , which means “little cup.” Kuathion morphed into the Medieval Latin word cattia , which described a frying pan or saucepan, and from there, the word transformed into the Old French word casse , meaning “pan” and finally became the diminutive form “casserole.” By the 18th century, English speakers had adopted the word and used it to describe a dish of rice and meat that got pressed and baked in the oven. The very first casseroles came from humble beginnings and were made in clay vessels. The American version came into its own in the early 20th century, thanks in part to the invention of lightweight metal and glass cookware. The first meals included French cassoulet, British pot pies, Italian lasagna, and Greek moussaka. Macaroni and cheese is the oldest written casserole recipe – it was discovered in 1250! Casseroles provided affordable sustenance during the depressions of the 1890s and 1930s and the shortage of food items during both World Wars. Let’s not forget Joseph A. Campbell, who founded Campbell’s Soup in 1869. The company’s goal was to connect with people through the food they loved. Condensed tomato soup was introduced in 1897, followed by cream of mushroom soup in 1934. Campbell’s green bean casserole, created by Dorcas Reilly – who oversaw the test kitchen – appeared in 1955. Her original 8x11 recipe card was donated in 2002 to America’s National Inventor’s Hall of Fame. In the 50s, casserole came into its own with one signature ingredient – seafood. What I’m referring to is the classic tuna noodle casserole. In the post-World War II era, with the rise of convenience foods and streamlined kitchen appliances, casseroles became a symbol of modernity. Canned soups, frozen vegetables, and pre-packaged ingredients became a cornucopia of flavors, making it easier than ever for home cooks to assemble a hearty, flavorful meal that had texture and soul in one dish. There’s no denying that these meals have long held a special place in American kitchens, offering comfort, convenience, and a sense of nostalgia. At potlucks and social gatherings where people excitedly shared recipes and showcased their creations, casseroles became king. During the late 1980s casseroles fell out of vogue, became passé, as Americans began to rely on fresh foods lower in sodium and processed additives. Casseroles were criticized for their emphasis on cheese, heavy cream and other fattening ingredients. As the United States experienced waves of cultural migration, the casserole evolved to incorporate a diverse range of ingredients and flavors. Italian-American families introduced baked ziti and lasagna, while Mexican- American households contributed enchiladas. The casserole became a canvas for creativity, blending and reflecting cultural influences and societal changes into one harmonious dish. The ingredients used depended on the country of origin and allow one’s mind to delve into the past. From gluten-free lasagnas to paleo-friendly casseroles, modern home cooks are finding ways to reinvent this classic dish. No matter what you choose to call it – casserole, hot dish, covered dish, one-pot – the pinnacle of ‘comfort food’ is making a comeback. For sure, this isn’t the end of the casserole revolution because they remain a ‘comfort food’ and a far cry from what they were 100 years ago. Casseroles are more than just a dish; they are an icon that are often the centerpiece of family gatherings. The communal nature where everyone digs into the same dish underscores their role in bringing people together. Casseroles instinctively show love and truth with even the smallest bite. January’s cookbook recommendation: “Not Your Mother’s Casseroles” by Faith Durand January’s novel recommendation: “The Saving Graces” by Patricia Gaffney January’s recipe: Asparagus and mushroom breakfast casserole History of the casserole reimagined Thyme in My Kitchen BY SHERRY KLUSMAN thyme.in.my.kitchen P R E S C H O O L - E L E M E N T A R Y

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