casserole

American Heritage® Dictionary of the English Language, Fourth Edition

1. n. A dish, usually of earthenware, glass, or cast iron, in which food is both baked and served.
2. n. Food prepared and served in such a dish.
3. n. Chemistry A small-handled, deep porcelain crucible used for heating and evaporating.

Century Dictionary and Cyclopedia

1. n. A stew-pan or saucepan.
2. n. Hence— A dish prepared in such a pan; a sort of stew: as, a casserole of mutton.
3. n. A sort of cup made of rice, mashed potatoes, or the like, and browned in the oven, designed to contain some delicate and highly flavored dish.
4. n. Less properly, a rim or edging, as of rice, around the edge of a dish of stew, or the like.
5. n. A small handled dish, almost as deep as it is wide, made of porcelain, and holding from 5 to 20 ounces, used in chemical laboratories for evaporating solutions to dryness and for other purposes.

Wiktionary

1. n. A dish of glass or earthenware, with a lid, in which food is baked and sometimes served.
2. n. Food, such as a stew, cooked in such a dish.

GNU Webster's 1913

1. n. (Chem.) A small round dish with a handle, usually of porcelain.
2. n. (Cookery) A mold (in the shape of a hollow vessel or incasement) of boiled rice, mashed potato or paste, baked, and afterwards filled with vegetables or meat.

WordNet 3.0

1. n. food cooked and served in a casserole
2. n. large deep dish in which food can be cooked and served