Casserole Anyone?

by Avis Yarbrough

The casserole is a combination of foods cooked together in a slow oven and the dish pot used to cook the food in.

The 1950’s was abundant with processed and ready-to-eat foods.

The diet was high in fat, and after a decade or rationing food, due to World War Two, plain cooking was all that most housewives could do.

Whether of not this contributed to the popularity of the casserole is a question that has yet to be answered.

Yet, one can not help but speculate that it must have contributed somewhat to the casserole’s popularity.

The casserole was the number one food choice in America in the 1950’s.

It requires very little skill in the kitchen to mix together different processed foods and bake in a pot for forty-five minutes to an hour.

Although, the casserole of the twentieth century is a relatively new invention, it has been around since the eighteenth century.

Casserole as a cooking method came from the ancient practice of slowly stewing meat in an earthenware containers.

Across kitchens around the country there are, even now, whether you cook a lot or not, find a white oval shaped casserole dish, or an Anchor casserole dish with the milk glass blue flower on the side.

If feeling nostalgia dig up your casserole dish and throw together a casserole, maybe Tuna casserole.

After all, it is considered one of the most popular America Family dishes of the twentieth century, and the internet is abundant with casserole recipes.