Yerushalmi kugel is a savory casserole made with thin cooked noodles that are coated in caramelized sugar. After it is mixed with eggs, olive oil, pepper, and salt, the combination is placed in a pan and then baked until firm. The dish first appeared in the 18th century, when European Jews brought culinary traditions of preparing similar baked casseroles.

As the name suggests, the dish originated in Jerusalem (Yerushaláyim), where it is still popular and available at bakeries and street markets. It is also a staple dish served on Shabbat and other Jewish holidays. Yerushalmi kugel can be baked in round or rectangular pans.

Cuzcuz Paulista is an elaborate Brazilian dish consisting of cornmeal enriched with olives, canned sardines (or any other canned fish), and peas – 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. 

Tuna casserole is an American dish consisting of pasta or noodles, canned tuna, various vegetables, and creamed, condensed soup. After the casserole has been baked, it is often topped with potato chips, crumbled crackers, or breadcrumbs in order to provide extra crunch.

The dish gained popularity during the 1950s because the ingredients were affordable and inexpensive, while the whole casserole could easily feed a whole family in about 30 minutes. It can also be frozen and prepared later, making it a great convenience food and a potluck staple.

Traditionally associated with Christmastime, this Czech casserole consists of precooked barley and a combination of various dried forest mushrooms. Typically seasoned with caraway and marjoram, houbový kuba is baked until crispy and served warm.

With its rustic appeal and strong, earthy flavors, this nutritious casserole is mainly enjoyed as a side dish during traditional Christmas dinners.

Torta capixaba is a traditional and complex Brazilian dish originating from Espirito Santo. This seafood pie is made with a massive list of ingredients: fish such as sea bass, hake, and grouper, mussels, siri crabmeat, salt cod, shrimp, olive oil, garlic, onions, tomatoes, green onions, cilantro, red bell peppers, coconut milk, cloves, cinnamon, palm hearts, olives, and eggs.

The onions and garlic are sautéed, followed by the tomatoes, cilantro, red peppers and green onions. The combination is simmered with added fish, mussels, crabmeat, shrimp, and salt cod. The other ingredients are then added to the pot, and the combination is simmered until the liquid has almost evaporated. 

Kalogeros is a traditional beef stew that's served as a casserole. It originates from Naxos. The dish is made with a combination of veal or beef chunks that have been stewed in tomato sauce, eggplants, tomatoes, Graviera cheese, cinnamon, and Myzithra cheese.

The eggplants are sliced in half and fried, then topped with the beef, Myzithra, slices of tomatoes, and Graviera cheese. The combination is sprinkled with cinnamon and baked until the Graviera cheese melts. Kalogeros is traditionally served with fried potatoes. 

This classic casserole is one of the most popular Swedish dishes, which is often served for Christmas. It consists of potatoes and sprat fillets—do not mistake these with anchovies as it is suggested in many recipes—which are layered with onions and then doused in cream.

The top of the casserole is occasionally basted in butter and sprinkled with breadcrumbs before it is baked until golden. Although it is believed that this Swedish casserole appeared earlier, the first written recipe under the catching name of Janssons frestelse, translated as Jansson's temptation, appeared in 1940. 

This traditional Finnish casserole is characterized by its long cooking time and a subtle sweetness. It is prepared with a combination of mashed potatoes and wheat flour that is stored in a warm place for hours, allowing the starch to break down and provide the natural sweetness.

The dish is sometimes additionally sweetened and seasoned with nutmeg before it is baked until a golden-brown, crispy crust forms on top. Traditionally associated with Christmastime, this creamy, starchy casserole is usually enjoyed as a side dish.

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.