CRAZY GOOD CASSEROLE

History of bibingka:

The word casserole originally referred to the pan in which the dish was cooked. Casserole is from a French word meaning “sauce-pan”; a large, deep dish used either to cook something in an oven or to serve the food cooked in it. The French word  “casserole”  had been derived from the old Provencal word, “cassa” and the Medieval Latin word, “cattia”, both of these words meaning “ladle”. This seemed to imply that these words were describing a common pot from which everyone shared. French cassoulet, Spanish paella, British pot pies and Italian lasagna, to name only a few, seemed to be derived from this idea. In fact, a recipe, written in Latin, for the precursor of a  famous casserole – macaroni and cheese – is found in the ” Liber de Cucina”. It was written by a  by a person familiar with the Neapolitan court of Charles II of Anjou (1254-1309). The recipe named,”de lasnis”, called for pasta sheets cooked in water, layered with grated cheese (probably Parmesan) and mild spices, if desired.  Centuries later, after a stay in Italy (1787), Thomas Jefferson brought a pasta machine back to Monticello. His daughter, Mary Randolph, serving as the President’s hostess since the death of her mother, prepared a similar dish made with  pasta and Parmesan cheese. Later the Parmesan was replaced by Cheddar. Mary’s pasta and cheese dish was later served at the President Jefferson’s White House starting in 1802 and a recipe for the dish was included in her 1824 cookbook, “The Virginia Housewife”. 

 Cook and crumble beef. While beef is cooking, cut chicken into bite-sized chunks. Set cooked beef aside for later use. In the same pan, cook chicken in beef drippings. Add garlic powder and salt and pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400.

ENJOY!