Pronunciation: [kah-SWAY-lah; kah-THWAY-lah]
1. An earthenware casserole with a glazed interior used for centuries in Spanish cooking. 2. Thick soup or stew of beef, chicken, pork or fish and vegetables, beans, rice and almost anything else the cook desires. It's prepared in a cazuela casserole dish. 3. A punch (sometimes individual cocktail) made with tequila, grenadine and lemon-lime soda. The punch is often served in a large cazuela casserole.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.