1. Casseroles What is your favorite casserole made of?

2. What is a casserole?
A blend of cooked ingredients that are heated together to develop flavor.
The word “casserole” is French for baking dish

3. Parts of a casserole Base Extender Binder
Meat, poultry, fish or cheese
Extender
Bread crumbs, potatoes, rice, grains, dry beans
Binder
Milk, broth, fruit juice, soup, eggs or sauce

4. Advantages of making casseroles
Saves time
Saves energy
Easy to prepare
Complete meal
Economical
Large variety
Make ahead
Can be Frozen
Serve in same dish
Leftovers
Little supervision to prepare

5. Nutrients in casseroles
Protein
Meat, fish, eggs, dried beans, cheese
Carbohydrates
Rice, pasta
Fat
Sauces
Vitamins
Vegetables
Minerals

6. Toppings Used for Color Variety in texture
Protects protein ingredients

7. Casseroles in America Early to Mid 20th century
In the twentieth century, casseroles took on a distinctive American identity.
During the depression of the 1890s, the economic casserole provided a welcome way to stretch meat, fish, and poultry.
Certain items were also scarce during World War I and leftovers were turned into casserole meals.
The same was true during the Great Depression of the 1930s."