Cazuela

Sweden

Lerpottasill is a traditional dish originating from the region of Sk&aring;ne. It is made with a combination of herring fillets, potatoes, hard-boiled eggs, onions, dill, chives, and butter. The eggs are chopped and mixed with the onions, dill, and chives. The potatoes are boiled, sliced, and layered in a buttered frying pan, then topped with the herring fillets. The egg mixture is spread on top of the fish, and the combination is baked in the oven for a few minutes. Once prepared, the dish is served immediately, often with flatbread and cheese on the side.

Lerpottasill

Austria

Lungauer schöpsernes es un plato tradicional austriaco originario de la región de Lungau. Esta abundante comida se compone principalmente de cordero cocinado en un guiso o en una cazuela preparada. Si bien la receta exacta puede variar, los ingredientes comunes de Lungauer schöpsernes incluyen cordero, papas, cebollas, ajo y una variedad de hierbas y especias. La carne se suele marinar en una mezcla de vinagre y agua, a veces con el agregado de vino, y luego se cuece con los demás ingredientes hasta que esté tierna. El plato se sirve típicamente con pan local, lo que lo convierte en una comida rica y satisfactoria que es particularmente reconfortante en los fríos inviernos alpinos.

Schöpsernes de Lungau

El plato egipcio conocido como macarrones a la bechamel consiste en capas de pasta (penne, rigatoni o macarrones con forma de codo) con un relleno de carne picada entre ellas y una cobertura de salsa bechamel. La combinación se hornea en un horno como una cazuela de pasta en capas hasta que adquiere un color marrón dorado, y luego se corta en rodajas y se sirve. Este plato es muy común en las festividades religiosas, especialmente durante el Ramadán.

Macarrones con bechamel

Maduro en gloria is a sweet Nicaraguan casserole consisting of ripe plantains, queso fresco, milk, eggs, sugar, butter, and cinnamon. The plantains are peeled, sliced, then fried in oil until golden brown. Afterwards, they are strained in order to remove excess oil, then arranged in a large casserole dish and topped with cheese and cinnamon. The process is repeated until there are at least two layers of plantains, cheese, and cinnamon. Milk, sugar, and eggs are combined, then poured over the layered ingredients. The concoction is baked until the top layer develops a golden-brown color.

Maduro en gloria

Este no es un macarrón con queso común y corriente. Lo que diferencia al makawoni au graten haitiano (también escrito macarrones au gratin) de los macarrones con queso son los fideos: aquí no hay macarrones con forma de codo, ya que se sustituyen por tipos de pasta más grandes como rigatoni y penne, junto con algunos condimentos inusuales como mayonesa, salsa Worcestershire, mostaza y pimienta blanca. Todos los ingredientes se colocan típicamente en una cazuela y se espolvorean con queso rallado, como parmesano o cheddar. A algunos cocineros les gusta añadir otros ingredientes sabrosos, como jamón o pollo desmenuzado. Se dice que el makawoni au graten se consume mejor durante las estaciones más frías, ya que es un plato típico de comida reconfortante.

Makawoni al horno

Initially prepared as a Christmastime dish, this rich Finnish casserole is nowadays enjoyed throughout the year. It consists of rice, ground liver, eggs, saut&eacute;ed onions, and, occasionally&ndash;crisped bacon and raisins, seasoned and baked in the oven until crispy. This unusual combination results in a hearty, luscious dish that is usually accompanied with a flavorful and tart lingonberry jam.

Maksalaatikko

Miser&rsquo;s feast is a traditional frugal dish originating from Wales. Simply put, the dish consists of potatoes and pork. The original recipes called for British bacon, while the addition of pork chops was a luxury, but nowadays, the bacon is somewhat of a luxury, while pork chops are inexpensive. The list of ingredients usually includes sliced potatoes, onions, pork chops (or bacon), black pepper, and salt. The potatoes, onions, and pork are layered in a baking dish, then topped with water, salt, and pepper. The dish is covered and baked until the potatoes become tender and the pork is fully cooked. It&rsquo;s then uncovered and baked again until the liquid forms into a thick sauce. Miser&rsquo;s feast is always served warm as a one-dish meal.

Miser's Feast

Croatia

Mlinci na varaždinski is a savory dish originating from the Croatian city of Varaždin. The key ingredient used in the dish are mlinci &ndash; thin and dry sheets made with flour, water, and salt. In order to prepare the dish, speck should be cut into cubes and fried. It is then combined with fresh cow&rsquo;s cheese, salt, pepper, and sour cream. Mlinci are shortly steamed, then left to dry. A baking dish is greased, then layered with mlinci and a combination of other ingredients. The top is sprinkled with grated Varaždinec cheese, hence the name of the dish. The whole thing is drizzled over with heavy cream and baked in the oven until golden brown. This delicious casserole can be served on its own as a main dish or as a warm appetizer.

Mlinci na varaždinski

Este clásico danés lleva solomillo de cerdo acompañado de abundantes cantidades de cebollas, todo ello bañado en una salsa cremosa. El plato suele hornearse como cazuela y suele acompañarse con champiñones o trocitos de tocino crujiente. Por lo general, se disfruta como una comida casera abundante y se sirve principalmente con patatas, arroz y encurtidos.

Dúmperes de hormigón y flødesovs

Moussaka is one of the best known Greek dishes &ndash; a baked casserole consisting of ground lamb meat and layers of sliced eggplant, covered with a thick layer of bechamel sauce that gets golden and crusty as it bakes. The lamb is sometimes replaced with beef, while the eggplants might be replaced with zucchini or potatoes. It is likely that moussaka has Middle-Eastern origins, and it was introduced when the Arabs brought the eggplant to Greece. Its Greek name mousak&aacute;s is derived from the Turkish musakka, which came from the Arabic word musaqqa'ah, meaning chilled. Moussaka is not an everyday dish&ndash;it is baked as a special treat for guests and family on festive days. An exotic version of lasagna, without the pasta, moussaka is exceptionally healthy due to the abundance of vegetables used in the dish. It is commonly cut into squares and served warm, not hot, as the dish needs some resting time in order to firm up.

Moussaka

Mubattan kusha is a layered potato and meat casserole originating from Libya. Quick and easy to prepare, the dish consists of ground meat (lamb or beef), sliced potatoes, onions, tomatoes, butter, eggs, and flour. It is traditionally flavored with parsley, hot peppers, ginger, cinnamon, black pepper, and dill. Fried or grilled potato slices are first layered in a casserole dish, then topped with a mixture of eggs and herbs, and finally, with a layer of meat. The process is repeated until the casserole dish is filled, the whole thing is sprinkled with breadcrumbs, and mubattan kusha is baked until golden brown. It is recommended to pair it with a big salad for a complete meal.

Mubattan kusha

Nachynka is a traditional dish originating from Ukraine. This cornmeal casserole is usually made with a combination of onions, butter, cornmeal, sugar, salt, milk, eggs, and baking powder. The onions are saut&eacute;ed in butter, then mixed with salt, sugar, and milk. The dish is stirred until thick, and it is then mixed with the eggs and baking powder and stirred again. The mixture is poured into a casserole dish and baked in the oven for about an hour or until the mixture puffs up and becomes golden brown.

Nachynka

¿Te gusta la lasaña? ¿Eres fanático de los rollos de canela? Bueno, puedes tener lo mejor de ambos mundos en un plato tradicional de San Marino llamado nidi di rondine. Esta cazuela de pasta se prepara cubriendo láminas de lasaña fresca con salsa bechamel, quesos italianos, lonchas de prosciutto, albahaca y aún más queso por encima. Luego, la pasta se enrolla y se corta en pequeños cilindros que se colocan uno al lado del otro en una fuente para horno cubierta con salsa marinara. El plato se hornea hasta que la parte superior de los rollos se vuelve dorada y crujiente. El nombre del plato se traduce como nido de golondrina, en referencia a su apariencia visual una vez horneado.

Nidos de rondine

United Kingdom

Dating back to at least 1673, ormer casserole is a Guernsey specialty made with ormers, pork belly, carrots, shallots, butter, and bay leaves. Ormers are a type of shellfish that is one of Guernsey's well-known local delicacies. They look similar to oysters and have a mild flavor. Ormers can only be collected on a few dates between January and April, so this dish isn't always available in local restaurants. The ormers are removed from their shells, flattened with a mallet, then rolled in flour and fried in Guernsey butter. Later on, they are combined with the other ingredients in a casserole dish, and the concoction is then baked until ready for consumption. It is recommended to serve this delicious casserole with crusty bread or Guernsey biscuits on the side.

Ormer Casserole

Australia

Palusami is a Samoan main dish prepared with taro leaves and onions in coconut milk. The combination of these ingredients is baked in a casserole dish until the taro leaves become wilted and the sauce becomes bubbly. The dish has a few variations so it can be modified by adding corned beef or dill into the casserole in order to elevate the flavors.

Palusami

Panackelty is a popular English casserole that is especially popular in County Durham and Sunderland. It consists of slowly cooked meat (typically lamb chops or corned beef) and root vegetables such as onions, carrots, and potatoes, although there are numerous recipe variations throughout the region, so the type of meat and vegetables may vary. The dish is cooked in a pan which is placed in an oven at a low temperature, hence the name. It is believed that panackelty was invented out of necessity as a frugal and hearty dish.

Panackelty

Pan haggerty is a traditional dish originating from Northumberland, but it&rsquo;s enjoyed throughout the United Kingdom in numerous variations. The dish is usually prepared with a combination of sliced potatoes, onions, butter, salt, pepper, and shredded cheddar cheese. The potato and onion slices are layered in a baking dish, dotted with butter, and seasoned with salt and pepper. The dish is covered and baked until the potatoes and onions become tender. It is then uncovered, sprinkled with the cheese, and baked again until the cheese becomes lightly browned. Once done, pan haggerty is left to cool slightly, and it&rsquo;s then served while still warm. It is believed that the name of the dish is an English pronunciation of a Celtic or French name. Pan haggerty is especially popular as comfort food on cold and rainy days.

Pan haggerty

Italy

La parmigiana di melanzane, que se encuentra en todo el sur de Italia, es un tipo de cazuela de verduras gratinada que tradicionalmente se prepara con rodajas de berenjena fritas o asadas con salsa de tomate con sabor a albahaca y se cubre con uno o más quesos, como mozzarella, pecorino siciliano, scamorza y caciocavallo silano. Contrariamente a la creencia popular, la parmigiana no tiene nada que ver con el queso parmigiano reggiano, aunque se utiliza en muchas recetas porque hace que la corteza sea más crujiente. De hecho, tampoco tiene ninguna conexión con la ciudad de Parma. De hecho, el nombre de este delicioso plato de verano supuestamente proviene de parmisciana, la palabra para "persa" en el dialecto siciliano, y a menudo se sugiere que la palabra tiene su raíz en el árabe badhnajan o el turco patlıcan, que significan "berenjena". Aunque la berenjena fue introducida en Italia por los árabes en el siglo VIII, la parmesana que conocemos hoy puede haberse originado en Sicilia alrededor del siglo XVI, cuando los españoles trajeron por primera vez los tomates a Italia desde el Nuevo Mundo. Más tarde, la cazuela de berenjenas se extendió por todo el país, adoptando una versión propia en cada región. Independientemente de sus verdaderos orígenes y de las muchas versiones diferentes de la receta clásica, la parmesana di melanzane sigue siendo la comida casera del sur de Italia en su máxima expresión y es uno de los platos italianos más populares en la actualidad.

Parmesana

This famous eggplant casserole is made throughout Italy, but the Calabrian version is particularly rich and delicious. Depending on the region, parmigiana is usually prepared with layers of fried or grilled slices of eggplant topped with basil-flavored tomato sauce and local cheese, but this recipe is additionally enriched with boiled eggs and salsiccia calabrese, the tasty Calabrian sausage flavored with fennel seeds. Parmigiana alla calabrese is usually prepared with provola, mozzarella, and grated pecorino, while the final local touch is hidden in the tomato sauce, prepared with olive oil, tomatoes, and the most appreciated Italian onions - the famous Calabrian cipolla di Tropea.

Parmigiana alla calabrese

Esta versión de berenjenas a la parmesana es la más popular fuera de Italia. Originaria de Campania, esta variación de un plato se prepara con berenjenas, aceite de oliva, cebollas, albahaca, tomates, queso mozzarella o fior di latte y parmesano rallado. Las berenjenas se pelan, se cortan en rodajas y se fríen brevemente, luego se colocan en una fuente para horno sobre la salsa de tomate junto con el queso, las hojas de albahaca y el parmesano rallado. Las capas se repiten y la última debe terminar con salsa de tomate y queso rallado. El plato se hornea hasta que la superficie se vuelve crujiente y luego se sirve, idealmente a temperatura ambiente.