Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The two English terms have been used interchangeably since they came into use in the late 18th and the early 19th century, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef.
Chicken-fried steak, also known as country-fried steak, (CFS) is an American breaded cutlet dish consisting of a piece of beefsteak coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country-fried steak".
Macaroni and cheese is a dish of cooked macaroni pasta and a cheese sauce, most commonly cheddar sauce.
A casserole is a kind of large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan," whereas the food is simply "a casserole." The same pan is often used both for cooking and for serving.
Beef stroganoff or beef stroganov is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.
Kugel is a baked casserole, most commonly made from lokshen or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Jewish holidays. American Jews also serve it for Thanksgiving dinner.
Comfort food is food that provides a nostalgic or sentimental value to someone, and may be characterized by its high caloric nature associated with childhood or home cooking. The nostalgia may be specific to an individual, or it may apply to a specific culture.
Tater tots are grated potatoes formed into small cylinders and deep-fried, often served as a side dish. The name "tater tot" is a registered trademark of the American frozen food company Ore-Ida, but is often used as a generic term. "Tater" is short for potato. Ore-Ida also markets a coin-shaped version called "Crispy Crowns".
A hotdish or hot dish is a casserole dish that typically contains a starch, a meat, and a canned or frozen vegetable mixed with canned soup. The dish originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota, South Dakota, Wisconsin, North Dakota, and eastern Montana. Hotdish is cooked in a single baking dish, and served hot. It commonly appears at communal gatherings such as family reunions, potlucks, and church suppers. A classic example known as "tater tot hotdish" is made with ground beef, topped with tater tots, and flavored with thick condensed cream of mushroom soup sauce, but some versions in Minnesota use the official state grain wild rice, or even macaroni, in place of the potatoes.
Baeckeoffe is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany.
Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.
Tuna casserole is a casserole primarily made with pasta or rice and canned tuna, with peas sometimes added. The dish is often topped with potato chips, corn flakes, breadcrumbs or canned fried onions. Tuna casserole is a common dish in some parts of the United States, often prepared using only nonperishable pantry ingredients.
Green bean casserole is an American baked dish consisting primarily of green beans, cream of mushroom soup, and french fried onions.
Chicken Divan is a chicken casserole usually served with broccoli and Mornay sauce. It was named after the place of its invention, the Divan Parisien Restaurant at Chatham Hotel in New York City where it was served as the signature dish in the early twentieth century. Its creator was a chef named Lagasi. In French, the word divan refers to a meeting place or great hall.
Rappie pie is a traditional Acadian dish from southwest Nova Scotia, New Brunswick and areas of Prince Edward Island. It is sometimes referred to as rapure pie, râpée, or râpure. Its name is derived from the French patates râpées meaning 'grated potatoes'. It is a casserole-like dish formed by grating potatoes, then squeezing them through cheesecloth to remove some of the water from the potato solids. The removed liquid is replaced by adding hot broth made from chicken, pork or seafood along with meat and onions, and layering additional grated potatoes over the top. Common meat fillings include beef, chicken, or bar clams.
The Maritimes consist of the provinces of New Brunswick, Nova Scotia and Prince Edward Island. Some of the cuisine has its origins in the foods of the indigenous peoples of the region.
Potato babka is a savoury dish, popular especially in Belarus and northeastern Poland, where it is known as babka ziemniaczana. It is made from grated potatoes, eggs, onions, and pieces of smoked, boiled or fried bacon and sausage. It is oven-baked in a crock, and often served with a sauce of sour cream and pork flitch. Depending on recipe and cooking method, it may be either a flaky potato pie or a heavy potato pudding.
Tamale pie is a pie and casserole dish in the cuisine of the Southwestern United States. It is prepared with a cornmeal crust and ingredients typically used in tamales. It has been described as a comfort food. The dish, invented sometime in the early 1900s in the United States, may have originated in Texas, and its first known published recipe dates to 1911.
