“Can I have this recipe?” Is that not music to a “foodie’s” ears? Don’t you just LOVE it when someone likes what you’ve made so much they HAVE to have your recipe! That question always makes my day.

As I’ve thought back over the years of what things I make that I get the most requests for, it’s definitely my casseroles. I love ‘em. They are the ultimate money- and time-saver, and they adapt perfectly to the skill I’ve been trying to develop of late: once-a-month-cooking.

And, in talking to my fellow foodies, I hear pretty much the same thing—everyone loves casseroles—we love making them, we love taking them to gatherings, we love eating them. And we love sharing their recipes.

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".

Although I said they’re easy to make, there are a few tips you ought to know to making yours not just good, but scrumptious. I first saw these on the TODAY SHOW about four years ago. I know I’ve shared these tips before (undercook your pasta, drain your meat, beware of mushy vegetables, know your cheeses, master the art of casserole assembly, don’t skip the topping, make it now and bake it later, freeze with finesse, get creative, and use the slow cooker as often as possible).

But the one tip the TODAY SHOW FOLKS started off with was “Choose the right baking dish.” And that’s what I want to focus on now. This is one area where size and material matter.

Size, for instance: If you're all about the crunchy topping, use a shallow dish. Shallow dishes cook more quickly and offer lots of surface area for all that browning and crisping we love so much. You'll notice that many detailed cookbook recipes call for a 9- by 13-inch baking dish, but go ahead and use the shapes and sizes that you already have at home.

And material: Any ovenproof dish will do, including those made of ceramic, metal or glass. Just remember that ceramic heats up slower than metal or glass, which may affect the total cooking time. So if you're in a rush, go with metal or glass. It’s not that serious, it's just a casserole. You can even use ramekins for individual servings. For parties and potlucks, keep things simple and use lightweight aluminum foil pans that are disposable. No cleanup = more party time!

So with the fact that “casseroles are truly the best-thing-since-sliced-bread” established, let’s look at one that’s not that common. And if you have a casserole recipe that’s always being asked for, well, let me join the crowd—“Can I have this recipe?” Please share!