Today you’ll find Flygande Jakob or Flying Jacob as it is called, still offered in luncheonettes, and in restaurants that serve traditional Swedish food. The story goes that Ove Jakobssen, an air freight worker, concocted this casserole and his recipe reached epic Swedish fame when it was published in a food magazine called Allt om Mat.
Also, usually a casserole is a one-dish meal, needing only a simple salad to round it out. But of course there are exceptions to everything; I make dessert casseroles, side dish casseroles, and appetizer casseroles. I also have one casserole (look for it later today!) that isn't even baked.