Casserole dishes

thumb| Lasagna, also known by the plural form lasagne, is a type of pasta made in wide, flat sheets. It originates in Italian cuisine, where it is served in a number of ways, including in broth (), but is best known for its use in a baked dish made by stacking layers of pasta, alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and Parmesan), and seasonings and spices. Typically, cooked pasta is assembled with the other ingredients, topped with grated cheese, and then baked in an oven (): regional v

Moussaka (, , ; ) is an aubergine (eggplant)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.

pasta dish

Cassoulet (, also ,; ; ) is a rich stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". It originated in the town of Castelnaudary in the Aude department in the Occitanie region. Variants of the dish are local to other towns and cities in the Aude.

thumb|A macaroni, cheese and meat gratin.|170px right|thumb|Avocado gratin.|170px Gratin () is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, cheese, or egg. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top, and it is often served in its baking dish.

thumb|Vegetable casserole

Kugel ( , pronounced or ) is a baked casserole, most commonly made from egg noodles (lokshen) or shredded potato. It is a traditional Ashkenazi Jewish dish, often served on Sabbath and Jewish holidays. American Jews also serve it for Thanksgiving dinner. In Hungary it is known as "vargabéles" and served as a sweet dish.

Bobotie () is a South African dish consisting of spiced minced meat baked with an egg-based topping.

potato dish

Pastitsio (, pastítsio) is a baked pasta dish with ground meat and béchamel sauce, which came from the Ionian Islands to Greece. Variations of the dish are found in other countries near the Mediterranean Sea.

Moqueca ( or depending on the dialect, also spelled muqueca) is a Brazilian seafood stew. Moqueca is typically made with shrimp or fish in a base of tomatoes, onions, garlic, lime, and coriander. Some recipes include annatto, palm oil, and coconut milk, depending on the regional variation.

French dish

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Swedish casserole dish with chicken and banana

thumb|250x250px|Tzimmes Tzimmes, or tsimmes (, ), is a traditional Ashkenazi Jewish stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables (including yam).

Karnıyarık () is a Turkish dish of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, optional green pepper, parsley, and ground meat.

thumb|Another view of a baeckeoffe Baeckeoffe (English: "baker’s oven") is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany.

Timballo is an Italian dish consisting of pasta, rice or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables or fruit) included. Variations include the mushroom and shrimp sauce timballo Alberoni, named after Giulio Alberoni, and the veal and tomato sauce timballo pattadese.

appetizer originating from Iran

Türlü is a Turkish casserole made of stewed vegetables that may also include stewed meat. Varieties of the dish are also found in different Balkan cuisines. In particular, it is known as turli perimesh in Albania, tourlou in Greece, and turli tava in North Macedonia.

19th century dish of French cuisine

savoury Belarusian and Polish dish made from potato

English stew from Lancashire, England

dish

thumb|Porkkanalaatikko Porkkanalaatikko (or, in Swedish, morotslåda, both meaning 'carrot casserole') is a traditional Finnish dish mostly eaten during Christmas.

thumb|240px|Potato zapekanka In East Slavic cuisine, zapekanka () is a cheesecake whose base constitutes a pureed ingredient and a binding component.

French dish, a variation of the ratatouille, by Michel Guérard

Tetrazzini is an Italian-American dish made with diced poultry or seafood in a butter, cream, or milk and cheese sauce flavored with sherry or white wine. Some recipes use a bechamel sauce, mornay sauce or condensed cream soup. It is combined with or served over linguine, spaghetti, egg noodles, or other types of pasta, sometimes topped with breadcrumbs or cheese, and garnished with parsley or basil.

American savory dish

Undhiyu (Gujarati: ઊંધિયું) is a Gujarati mixed-vegetable dish that is a regional specialty of Surat, Gujarat, India. The name of this dish comes from the Gujarati word undhu (Gujarati: ઊંધું), which translates to 'upside-down', since the dish is traditionally cooked upside-down underground in earthen pots called matlu (માટલું) that are fired from above. When made in matlu, the dish is called umbadiyu.

French dish

dish of cooked macaroni and a mixture of egg and milk with additional ingredients like meats, vegetables or fish

Giouvetsi, yiouvetsi, or youvetsi (, , from Turkish ) is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki (orzo) or hilopites (small square noodles), and tomato sauce (usually spiced with allspice and sometimes cinnamon, cloves or bay leaves). Other common ingredients include onions/shallots, garlic, beef stock, and red wine. It is characteristically baked in a clay pot, a güveç, and served with grated cheese.

thumb|Finnish liver casserole Liver casserole (, ) is a Finnish food that is made of rice, ground liver, butter, syrup, egg, onion, and raisin. It is traditionally served with lingonberry jam.

Italian-American pasta dish

Hungarian potato casserole

family of layered casserole dishes

thumb|right|Lanttulaatikko

American dish

American pasta dish

Bacalhau casserole

French Canadian dish

thumb|A bowl of almadroc Almadroc is a garlic-cheese sauce from medieval Catalan cuisine from the Llibre de Sent Soví. There is a similar recipe in the Llibre del Coch by Rupert de Nola for almadrote, a sauce made with garlic, eggs, cheese and broth that was served with partridge. In modern usage it refers to an oil, garlic and cheese sauce served with eggplant casserole. Almadrote may have pre-Inquisition Sephardic origins and served with eggplant has become widespread in modern Turkish cuisine.

potato and egg casserole

typical fish from Porto, Portugal

vegetarian dish

U.S. dish of pasta, ground beef cooked with aromatics, tomatoes, and cheese

Salt cod casserole

Recipe for baking chicken

pie and casserole dish

New England dish of macaroni, ground beef, tomato sauce, and vegetables

Finnish dish