The UK would, as far as I can tell from The Great British Bake Off, call it creme patisserie which is a type of custard.
That first one is not a casserole to me- it’s a Dutch oven. While you can of course prepare a casserole in a round pan, in the US a casserole dish or pan is typically rectangular , sometimes square. The only difference in the US between a lasagna pan and a casserole or baking dish is that something sold as a “lasagna pan” will be a size that is compatible with commercially sold lasagna. If you use a different size ( as I have when making two ) you will very likely have to cut the ends off the pasta.
You could make a casserole in that, but I have one of those and call it a Dutch oven. And I mostly use it to make stew.
Farfalle, bowties, or butterflies are the names I’ve heard for that shape of pasta.
Whereas to a Brit that sounds like saying “plates are normally square”!
I guess because casserole (the food) is named after the vessel, and pots & pans are traditionally round, the whole “big pot of stewed stuff in the oven” meaning of casserole is still central to British usage, so the image of the dish is round (or oval - but still rounded). Dutch Oven is not a common term in the UK. I mean, it’s known, but it’s not standard. I only really know it from American cookbooks and food shows, and I’ve been cooking since I was a kid.
Well, in the US, if you are cooking a “big pot of stewed stuff in the oven”, you are making a stew in a Dutch oven, you are not making a casserole in a casserole dish.
Yeah, I wouldn’t define “casserole” as “big pot of stewed stuff.”
A food thread! How did I miss this - I LOVE these.
Interesting. Pasta is the generic you would hear in Italy today (can’t speak for history). The noodles you referenced we’d call probably by the pasta they are, such as Tagliatelle or Parpadelle (depending on pasta width). But noodles in the UK are strictly for East Asian dishes, never pasta.
I’m going to ask, because it’s not clear to me- is “noodles” strictly for East Asian dishes or is it that “pasta” is strictly used for the Italian forms ? I mean, which would cover spaetzle , “noodle” or “pasta”?
I’m going to stick my neck out and say ‘noodles’ in our mind are (a) long thin strips, and (b) reserved for east asian dishes. German food isn’t popular, and not well known - I think any Brit seeing your link would call that pasta (and assume it to be Italian in origin or influence).
Stew and casserole are pretty interchangeable terms in the UK. Dutch oven isn’t well known - my American bread making book uses the term and if it didn’t have pictures, I wouldn’t have realised they meant a round casserole dish with a lid.
I would certainly say that stews and casseroles are akin, in that both can have a wide variety of ingredients, and usually contain enough variety in the one dish to make a full meal. And I can envision putting the exact same mix of ingredients in a baking dish and in a pot on top of the stove, and calling one a “casserole” and the other a “stew” (though for best results, you’d vary the recipes a bit). But they’re definitely not the same thing. For one thing, a casserole will usually end up solid, and be served with a spatula. At least some degree of cutting will be required, and the cut rectangles are likely to keep their shape on the plate. Stew, though, is always a thick liquid (if it were a thin liquid, it’d be a soup), requires no cutting at all, and has no definite shape.
Huh, whereas I think of them as non-overlapping categories. A stew is a mixture of stuff, usually including meat, cooked slowly in broth. (If it’s just a chunk of braised meat, without the other stuff, I wouldn’t call it “stew”.) A casserole is also a mixture of stuff, usually including a wet element like cheese or bechamel or tomato sauce, but not really broth, and it’s usually cooked open in the oven, often including foods that were pre-cooked or don’t really need a lot of cooking. It usually gets brown and crunchy on the top. 
I think I’d call that a pie (ducks from incoming thread wars).
This american has no problem with casseroles coming out of a round pan. I ate hundreds of casseroles growing up that were baked in a dish that looked just like this one.
I also absolutely call egg noodles pasta.
Yes, a friend has a Pyrex Dutch oven dish she makes hot dish (a casserole) in.
A pie has to have some sort of crust, but with the right ingredients inside that crust, I suppose that a pie could also be a casserole. Certainly, shepherd’s pie/cottage pie are casseroles (but not actually pies, because potatoes are not a crust).
(“Pie”, without any qualifiers, in American English means a fruit or otherwise sweet pie, but we still recognize the existence of “pot pie”, “meat pies”, and the like)
And you certainly can make a casserole in a Dutch oven; it’s just not the usual dish used for it.
Ok, I do sort of agree with you, although in my mind ‘pie’ extends beyond pastry - anything with a topping can conceivably be a pie (fish pie, cottage pie, lasagne is often called a pie etc).
I guess I’m struggling to describe what the Americans here are calling casserole - we certainly bake things in dishes in the oven. Actually, a ‘bake’ or ‘tray bake’ might not be a bad choice. Who didn’t survive college without a regular supply of Tuna Pasta Bake?
I think those bakes would classify as casseroles here. As would fish or cottage pie (which are not considered pies in my mind, even if I use the name.)
I’ve never heard of “fish pie”, and I’m not certain what “cottage pie” refers to. Maybe what we call shepherd’s pie (which isn’t really a pie, as mentioned above, since it has no crust.) Lasagna is DEFINITELY not a pie in America, people would look at you extremely oddly if you referred to lasagna as a pie.
Tuna-pasta bake looks like a variant on tuna-noodle casserole, which is a pretty typical casserole. So yeah, maybe you call casseroles “bakes” and stews “casseroles”.
People/places that use both shepherd’s pie and cottage pie are usually distinguishing based on the meat - shepherd’s is ground lamb and cottage is ground beef.