A true American classic, the casserole is as rich in flavor as it is in culinary history. This creamy, cheesy or crispy-topped dish, usually made with a combination of meat, vegetables and rice or pasta, has become one of the most beloved and popular entrées ever created.

The casserole, as we know it today, evolved during the 1940s as more women joined the workforce and had less time to prepare dinner for their families. One-dish meals were a great way to stretch a basic pantry, reinvent leftovers and put a wholesome, home-cooked meal on the table quickly and easily.

Once the war ended and the economy rebounded, the casserole took on a fancier feel and became a suppertime centerpiece, even at elegant dinner parties. In addition, many classic casserole recipes from that era featured convenient pantry staples such as canned vegetables, rice or noodles and condensed soups as the sauce.

Today, casseroles are still a family favorite and can be customized to suit your friends’ and family’s individual tastes. In fact, casseroles ranked fourth on the list of America’s most often made main dishes. Usually requiring 10 minutes or less of prep time, they are a great change of pace when you’re looking to create a balanced, homemade meal.

1 can (10¾ ounces) condensed cream of celery soup (regular or 98% fat free)½ cup milk1 cup cooked peas2 tablespoons chopped pimiento (optional)2 cans (about 6 ounces each) tuna, drained and flaked2 cups hot cooked medium egg noodles2 tablespoons dry bread crumbs1 tablespoon butter or margarine, meltedMix soup, milk, peas, pimiento, tuna and noodles in 1½-quart casserole.Bake at 400 degrees for 20 minutes. Stir.Mix bread crumbs with butter. Sprinkle on top. Bake five minutes or until hot.Makes four servings.

4 cups herb seasoned stuffing2 pounds skinless, boneless chicken breast halves (about 6)Paprika1 can (10¾ ounces) condensed cream of mushroom soup (regular or 98% fat free)Ï cup milk1 tablespoon chopped fresh parsley or 1 teaspoon driedparsley flakesPrepare stuffing according to package directions.Spoon stuffing across center of 3-quart shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika.Mix soup, milk and parsley. Pour over chicken. Cover.Bake at 400 degrees for 30 minutes or until chicken is no longer pink.Makes six servings.

1 can (10¾ ounces) condensed cream of chicken soup (regular or 98% fat free)1Ï cups water¾ cup uncooked regular long-grain white rice½ teaspoon onion powder¼ teaspoon ground black pepper1½ pounds skinless, boneless chicken breast halves (about 4)1 cup shredded Cheddar cheese (4 ounces)Mix soup, water, rice, onion powder and black pepper in 2-quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover.Bake at 375 degrees for 45 minutes or until chicken is no longer pink and rice is done.Uncover. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.Makes four to six servings.