casserole

n. baking dish of glass or pottery; any mixture of food cooked in a casserole dish

In cooking a casserole, from the French for "sauce pan," is a large, deep pot or dish used both in the oven and as a serving dish. In the mid-twentieth century, the word also came to be used for the food cooked and served in such a dish. These foods usually consist of vegetables and sometimes meat, pasta, or rice cooked slowly in sauce or other liquid, and may be served as a main course or a side dish. Casseroles tend to be thicker than stews and soups, thick enough to be served on a plate and eaten with a fork.
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Noun
1. food cooked and served in a casserole
(hypernym) dish
(hyponym) chicken casserole
2. large deep dish in which food can be cooked and served
(hypernym) dish

n. saucepan, pan, casserole; boiler, pot

(n.)
A small round dish with a handle, usually of porcelain.
  

(n.)
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.