Casserole

United States

American chop suey is a savory combination of baked pasta, ground beef, and tomato sauce. It's believed that this comfort food dish originates from New England, although many other states had similar recipes before the 1950s. It can be prepared stovetop in a pot or baked as a casserole. Most people like to add grated cheese to the combination, making the dish perfect for cold winter days. Variations abound throughout the country, but elbow macaroni or other tubular pasta shapes are the most common, while ingredients such as Worcestershire sauce, onions, and garlic are included in most recipes. When the cheese melts and the sauce is bubbling, this New Englander comfort food staple is ready to be served.

American Chop Suey

Spain

Arr&ograve;s de la terra is a traditional dish originating from the Balearic islands. Although the name of the dish mentions rice, the dish is actually made with a combination of cracked wheat, sobrasada, pork, bacon, white pudding sausage, potatoes, tomatoes, garlic, olive oil, and salt. The cracked wheat is soaked in cold water, then mixed with the other ingredients. Garlic is placed in the center, the dish is drizzled with olive oil, seasoned with salt, and it's then baked in the oven until everything is fully cooked.

Arròs de la terra

Although arroz imperial is often served as a side dish in Cuba, it is hearty enough to be served as a main dish, on its own, a fact that can be proven just by looking at the extremely long list of ingredients used to make it: chicken pieces, bacon, onions, green peppers, garlic, tomato sauce, lime juice, dry sherry, peas, rice, chicken broth, mayonnaise, and grated cheese. When all the components have been prepared, they are assembled and layered like a casserole, then topped with cheese and baked until the top is slightly browned. The origins of arroz imperial are somewhat murky, as it is still unclear when and where it originated in Cuba.

Arroz imperial

Arroz tapado is a Peruvian dish that is easy to prepare and inexpensive. It is made with rice, carrots, ground beef, tomato paste, onions, garlic, black olives, and chopped hard-boiled eggs. This dish is layered, usually in a way where rice is on the bottom and on the top, with the other ingredients sandwiched in the middle layer. Once assembled, arroz tapado is garnished with parsley and served with green salads, plantains, or avocado slices on the side, if desired.

Arroz tapado

This simple potato casserole is believed to have originated from the popular Jewish kugel. It consists of seasoned grated potatoes that are combined with eggs, then the concoction is baked until golden and crispy. Formerly associated with the eastern Polish regions, babka ziemniaczana became the nation&rsquo;s favorite due to its simplicity. Today, it exists in many regional varieties which primarily differ in texture, and often incorporate fried onions or crispy bacon. Whether it is baked as a uniformed or layered casserole, potato babka is usually served sliced and can be enjoyed as a light main course or a nutritious snack.

Babka ziemniaczana

Bacalhau espiritual is a hearty Portuguese casserole prepared with a combination of salt cod, bread, carrots, and b&eacute;chamel sauce. The dish is topped with cheese before it's broiled and it melts into gooey perfection. Other ingredients include onions, garlic, milk, and oil. This comforting casserole can be served on its own or accompanied by saut&eacute;ed green beans, broccoli rabe, or a salad on the side. The name of the dish means spiritual cod and the dish itself dates back to 1947 when it was invented by an upscale restaurant owner, chef Almeida Ara&uacute;jo. He thought of a French dish called brandade de morue and adapted it to suit Portuguese tastes. After cleverly naming it spiritual cod as a marketing ploy for the rich and noble, the dish became an instant success.

Bacalhau espiritual

France

Baeckeoffe is a one-pot dish from the French region of Alsace containing vegetables, potatoes, wine, and three types of marinated meat - pork, beef, and lamb. The name of this typical peasant's dish is literally translated to baker's oven, as French women would leave the pots for the baker in the early morning. They left to do the laundry, and when they would return home with their children after school, they would pick up the pot from the baker. Another theory about the origin of the dish says that it was made on Saturday evening and left in the bakers' oven overnight to cool. The next day, the women would pick up the dish along with a loaf of bread from the baker, then consume baeckeoffe with some bread on the side.

Baeckeoffe

Bahamian mac and cheese is a Bahamian take on the classic macaroni and cheese. The dish is usually made with elbow macaroni pasta, cheddar cheese, onions, bell peppers, butter, eggs, paprika, habanero pepper, evaporated milk, salt, and black pepper. The cooked macaroni are saut&eacute;ed in butter with the grated cheese, hot peppers, seasonings, and vegetables until the cheese is melted and well-blended. Beaten eggs and evaporated milk are added to the mixture, which is then spread in a casserole dish, topped with the remaining cheese, and baked until the top becomes golden. Before serving, Bahamian mac and cheese is left to cool, and it's then cut into squares that should hold everything together nicely. The dish can be eaten on its own, but it's more often served as a side dish for Sunday meals and feasts and holidays such as Christmas or Easter. The addition of evaporated milk to the dish is an alternative to fresh dairy, stemming from the early colonial times of the 18th and 19th centuries. Nowadays, some locals enjoy the dish with a bit of tomato ketchup.

Bahamian Macaroni & Cheese

This popular Barbadian pasta dish is made with long, tubular macaroni, butter, cheese, eggs, milk, onions, mustard, ketchup, and either red pepper sauce or cayenne pepper for extra spiciness. The dish is baked as a casserole and is usually garnished with breadcrumbs and grated cheese on top. Flying fish is typically served on the side after it has been dipped in batter and breadcrumbs, then fried. Many visitors can try this delicious dish because it is sold at numerous locations throughout the island, and it is also a common lunch option for many Bajan workers.

Bajan Macaroni Pie and Flying Fish

Baked ziti is a casserole-type dish consisting of tubular pasta called ziti that is baked with a variety of other ingredients, mostly chunky sauces, cheese, meat, and vegetables such as mushrooms, peppers, and onions. The dish is considered a hybrid of Italian and American cuisines, basically an Americanized variety of a typical Italian dish, pasta al forno, which is commonly compared to baked ziti. The casserole is often served as a casual appetizer, cut into big slices, and it is best accompanied by a bowl of green salad. However, it can also be served as a meal on its own, making it a great comfort food for a rainy afternoon. Interestingly, the dish was especially popularized when it appeared in an episode of the hit TV show The Sopranos as one of the favorite dishes of Tony Soprano's wife, Carmela.

Baked Ziti

Bulgaria

Kapama is a typical Bulgarian dish that is most often prepared in the region of Bansko and Razlog. The key ingredients include sauerkraut and different types of meat such as chicken, veal, pork, and rabbit, while rice and sausages can be added to the dish according to personal preferences. Some people also like to add plums, potatoes, or beets to the dish. The unique flavors of kapama are achieved with spices such as pepper, bay leaves, and paprika, and the dish should be prepared in layers. Kapama should also be baked in an oven for at least four hours at low temperature, in a clay pot that is sealed with dough. It is recommended to add a small amount of red wine to the pot in order to get even more flavor out of the dish.

Banska kapama

Bobotie or bobotjie is a South African deep-dish casserole made from ground beef or lamb, herbs, spices, curry powder, fruits, and a finish of golden-brown egg custard that is scented with cinnamon or nutmeg. The dish originated from an Indonesian dish called bobotok, which was taken to South Africa in the 16th century by the Indonesians that transported spices and slaves to the country. It is full of well-balanced flavors &ndash; sweet and fruity from the chutney, apricot jam, and sugar, spicy from curry and turmeric, sour from vinegar, and salty from the meat. Today, bobotie is so popular that it is a centerpiece of festive meals and can be found in most South African restaurants, where it is traditionally served with vegetables, yellow rice (white rice with turmeric), or steamed white rice that soaks up the rich juices oozing from the cut portions.

Bobotie

This traditional bean- and meat-based dish from the southwest of France comes in three versions, and each version is a separate dish in its own right. The name cassoulet comes from the name of the dish used to prepare it, called a cassole. The dish is braised for hours in this glazed terracotta casserole pot at a low temperature until the meat and beans are soft enough to melt in your mouth. Three cities claim to be home to the original recipe, and while they are eternally striving for the title of &ldquo;best cassoulet&rdquo;, all agree on one thing &ndash; this dish is held sacred in the Lauragais region. One version comes from Castelnaudary, and is based on white kidney beans with pork products such as smoked ham, spicy sausages, and pork shoulder. Cassoulet de Carcassone adds chunks of mutton, lamb, partridge, or quail, while cassoulet Tolousain combines duck or goose confit with all of the aforementioned ingredients. This staple of French comfort food is best enjoyed on a cold winter day and it is recommended to accompany it with a glass of fragrant, full-bodied red wine.

Cassoulet

Cassoulet de Carcassonne is a traditional casserole from the city of Carcassonne, made with white kidney beans (traditionally, Lauragais ingot beans), partridge, pork belly, saucisse de Toulouse, duck confit legs, pigs' feet, pork rinds, and chicken stock. This dish is slow-cooked to develop a rich, hearty flavor and a creamy texture, with the beans absorbing the flavors of the meats and seasonings. Aromatic ingredients like onion, garlic, and bouquet garni enhance the dish, making it a deeply satisfying and comforting meal that reflects the rich culinary heritage of the Languedoc region. The stew can also include tomatoes and breadcrumbs as ingredients, the former for color and flavor and the latter to make a more impactful crust.

Cassoulet de Carcassonne

Cassoulet de Castelnaudary is a traditional casserole originating from the town of Castelnaudary in the Languedoc region. This iconic dish is primarily made from white beans sourced from Lauragais. The key meats used in this cassoulet include goose confit, pork shank or shoulder, sausages, and pork rind. Additionally, a poultry carcass or pork bones are used to create a rich broth, along with onions and carrots, although these vegetables are not present in the final dish. The preparation of cassoulet de Castelnaudary involves several steps. The white beans are first cooked separately. The meats are browned to enhance their flavor before being combined with the beans in a large, deep earthenware pot known as a "cassole." The dish is then slow-cooked, allowing the flavors to meld together. Traditionally, the final cooking stage takes place in a baker's oven fueled by gorse from the Montagne Noire, which imparts a unique flavor to the dish. Cassoulet de Castelnaudary is known for its simplicity and hearty nature. In addition to the goose confit, it is often referred to as "pure pork" due to its use of pork shank or shoulder, sausages, and pork rind. The slow-cooking process results in a rich, flavorful casserole with a creamy texture, topped with a crispy crust that forms during the final baking. This dish is a symbol of the region's culinary heritage, reflecting the rustic and resourceful cooking traditions of rural France. Cassoulet de Castelnaudary is best enjoyed hot, often accompanied by a crusty baguette and a glass of robust red wine from the Languedoc region, making it a deeply satisfying and comforting meal.

Cassoulet de Castelnaudary

Cassoulet de Toulouse is a traditional casserole that showcases the rich culinary heritage of Toulouse. Made with haricot Tarbais beans, a variety of meats including lamb, pork, Saucisse de Toulouse, and duck confit, as well as aromatic ingredients like onion, garlic, and bouquet garni, this dish is slow-cooked to create a deeply flavorful and comforting meal. The addition of goose fat, ham bone, and chicken stock further enriches the dish, making it a hearty and satisfying staple of French cuisine. The stew can also include tomatoes for color and flavor and breadcrumbs to help create the crust.

Cassoulet de Toulouse

Chicken divan is a rich casserole made with chicken pieces, almonds, broccoli, and Mornay or hollandaise sauce. In the 1950s, it was the signature dish of a New York restaurant called the Divan Parisienne, hence the name. The inventor of the dish is a chef named Anthony Lagasi, who received an award from the New York Chatham Hotel for his creation. The dish might be additionally enriched with ingredients such as cheese, white wine, mushrooms, or water chestnuts, and it is recommended to serve it with bread and salads on the side.

Chicken Divan

Japan

Curry doria is a traditional rice gratin dish originating from Japan. In order to prepare this comfort food staple, the rice gratin is topped with curry meat sauce and cheese, and the combination is then baked in a casserole. The dish was invented in the 1930s by a Swiss chef called Saly Weil at the New Grand Hotel in Yokohama. The first type of doria was made with seafood, but today there are many variations that have been popularized in Japan as yoshoku (Japanese western food). The rice is steamed, the curry meat sauce should be a bit thicker so that the rice doesn&rsquo;t become soggy, while the cheese is typically mozzarella. The meat (ground beef, pork, or both) is browned and mixed with onions, vegetables, curry, stock, and seasonings. Once layered in a casserole, the dish is placed under a broiler until the top becomes lightly browned, and curry doria is then ready to be served.

Curry Doria

Cuzcuz Paulista is an elaborate Brazilian dish consisting of cornmeal enriched with olives, canned sardines (or any other canned fish), and peas &ndash; ingredients that were quite expensive and exotic during the time of the dish's invention in the 19th century. Among the huge number of ingredients, there is also manioc flour, garlic, onions, bell peppers, parsley, green onions, and hard-boiled eggs. The dish is typically prepared in a molded cake pan, then inverted, and the visual presentation of cuzcuz Paulista should have a "wow" effect on the guests. It is recommended to serve the dish for large crowds, ideally with salsa on the side.

Cuscuz Paulista

Italy

Cutturiedde is a traditional dish originating from Puglia. The dish is usually made with a combination of lamb, pecorino, onions, tomatoes, celery, red chili peppers, parsley, bay leaves, and salt. The chunks of lamb are mixed with celery, pecorino, tomatoes, sliced onions, herbs, and chili peppers. The mixture is seasoned with salt and packed into a deep copper pot with a narrow mouth (authentic) or a deep casserole dish. The baking vessel is covered with parchment sheet and a heavy lid, and it's then baked for up to three hours, so that the lamb starts to fall apart. Once done, this lamb casserole is often served with roasted potatoes on the side.