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In the United Kingdom, Australia, and New Zealand, a casserole is named for its dish, rather than its contents. Casseroles in these countries are very similar to stews. The difference is that once the meat and vegetables are browned on top of the stove, they are then cooked in liquid in the oven, in a closed dish, producing meat that is tender and juicy, from long slow cooking. As the heat is indirect, there is also less chance of it burning.

Asparagus and Rice Bake

Asparagus and Rice Bake

This Asparagus and Rice Bake is creamy, cheesy, and full of fresh asparagus and tastes rich enough to serve when you’ve got company coming over.

Beef Stew

Beef Stew

This is a quick and easy beef stew that can be made on the stove-top, in a casserole, or slow-cooked or an extra rich flavour.

Brown Stew Chicken

Brown Stew Chicken

Brown stew chicken, also referred to as stew chicken, is a dish typically eaten for dinner throughout the English speaking Caribbean islands.

Chicken Tetrazzini

Chicken Tetrazzini

Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry–Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked…

Lobster Etouffee

The smell of Etouffee, be it lobster, prawn, or other seafood is a most heavenly Creole aroma, along with the smell of Shrimp a la…

Macaroni and Cheese

Macaroni and Cheese

Macaroni and cheese is a dish of English origin, consisting of cooked macaroni pasta and a cheese sauce, most commonly cheddar.

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