from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A dish, usually of earthenware, glass, or cast iron, in which food is both baked and served.
  • n. Food prepared and served in such a dish.
  • n. Chemistry A small-handled, deep porcelain crucible used for heating and evaporating.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A dish of glass or earthenware, with a lid, in which food is baked and sometimes served.
  • n. Food, such as a stew, cooked in such a dish.

from the GNU version of the Collaborative International Dictionary of English

  • n. A small round dish with a handle, usually of porcelain.
  • n. A mold (in the shape of a hollow vessel or incasement) of boiled rice, mashed potato or paste, baked, and afterwards filled with vegetables or meat.

from The Century Dictionary and Cyclopedia

  • n. A stew-pan or saucepan.
  • n. Hence— A dish prepared in such a pan; a sort of stew: as, a casserole of mutton.
  • n. A sort of cup made of rice, mashed potatoes, or the like, and browned in the oven, designed to contain some delicate and highly flavored dish.
  • n. Less properly, a rim or edging, as of rice, around the edge of a dish of stew, or the like.
  • n. A small handled dish, almost as deep as it is wide, made of porcelain, and holding from 5 to 20 ounces, used in chemical laboratories for evaporating solutions to dryness and for other purposes.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. food cooked and served in a casserole
  • n. large deep dish in which food can be cooked and served


French, saucepan, diminutive of Old French casse, ladle, pan, from Old Provençal cassa, from Medieval Latin cattia, dipper, from Greek kuathion, diminutive of kuathos, ladle.
(American Heritage® Dictionary of the English Language, Fourth Edition)
From French casserole. (Wiktionary)



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