In northern Italy, this casserole of alternating layers of sauce, cheese, and pasta is made with fresh noodles.
Pour this mixture over the top of the casserole, cover with plastic wrap, and refrigerate over night.
Remove the casserole from the refrigerator 30 minutes before baking.
Combine the beans and onion sauce in a 9x9-inch casserole dish and bake for 20 to 25 minutes.
A casserole is really no more than the sum of a few simple ingredients—canned or fresh—baked together in one dish.
Chop an onion very fine and put in a casserole with two ounces of butter.
It is colored in the oven, and when nearly done is transferred to a casserole.
Turn one-half of sauce into casserole; arrange chicken over sauce and cover with remaining sauce.
In a casserole put three ounces of butter and set on the stove.
Cover the casserole dish, place it in a moderate oven, and cook slowly until the chicken is tender.
1706, "stew pan," from French casserole "sauce pan" (16c.), diminutive of Middle French casse "pan" (14c.), from Provençal cassa "melting pan," from Medieval Latin cattia "pan, vessel," possibly from Greek kyathion, diminutive of kyathos "cup for the wine bowl." Originally the pan, since c.1930 also of the dishes cooked in it, via cookery phrases such as en casserole, à la casserole.