Almost two months ago we won a terrine from a foodie blogroll giveaway. Although we have yet to use it for a meatloaf intended to be served at room temperature (a dish that is so designed for this cooking vessel that they shares the same name) or pate, we have found that it is wonderful for casseroles. (And we did use it for a normal meatloaf very successfully). So what exactly is the difference between a terrine and a casserole dish? To me it seems to be the shape, but maybe I am missing the subtle complexities of the baking dish that is the terrine?
Casserole with sliced ham, potato, spinach and brussel sprouts topped with brie