Casseroles, as we think of them today, did not really appear en masse until the twentieth century. Perhaps not surprisingly, the Campbell's Soup Company contributed greatly to the "invention" of casseroles. Other contributing factors to the popularization of casseroles were the depression (using up every scrap of whatever you had), and the important trend that had women increasingly busy outside of the kitchen. June Cleaver might have spent her life if the kitchen, but real women were always searching for easier ways to get a meal on the table fast. The casserole was the perfect solution.
Many casserole dishes are timeless (think about the One-Dish Chicken and Rice Bake, Yellow Squash Casserole, or the classic Tuna Noodle Casserole most of my generation grew up with). Even so, the casserole has really been reinvented. Like crock-pot cooking, a casserole can be a lifesaver with today's busy schedules. No need to use leftovers either--there are plenty of cookbooks out there offering loads of recipes that use fresh ingredients--sans the canned soup. Of course, Campbell's has a whole cookbook using their soups, and some are quite good. Many casseroles can be made ahead--even fully baked, refrigerated or frozen, then re-heated (often in the microwave) before serving. Add a salad (save time by using the cleaned, bagged variety), and some rolls and dinner is served. For maximum efficiency, and to give yourself that June-Cleaver feeling, double the ingredients when you are preparing your family's favorite casserole, and freeze one.
Adlen Robinson is a free lance food writer and columnist. Feel free to send her an email with your questions at [email protected].
http://accesswdun.com/article/2003/5/179108