Email this sample to a friend

Ultimate Casseroles

Robert Wilson

Copyright 2011 by Robert Wilson

Except as permitted under the U.S. Copyright Act of 1976, no part of this publication may be reproduced, distributed, or transmitted in any form or by any means, or stored in a database or retrieval system, without the prior written permission of the author.

Smashwords Edition: 18 May 2011

Table of Contents

Metric Conversions

Red Meat


The word “casserole” comes from the French word for “saucepan” or “stew pan”, and refers to a dish that’s used both for baking in the oven and for serving. The casserole dish is usually a large, thick, and deep piece of bakeware and is often coated with a layer of enamel or glaze. The design helps to keep food from burning or drying out during long cooking in the oven, and promotes the formation of a crust on the top of the food to seal in flavor.

Previous Page Next Page Page 1 of 219