A base of roasted red pepper cream sauce swaths pre-cooked, medium-sized pasta shells. I like the sauce smooth and silky, so I purée the roasted pepper mixture before adding a combination of heavy cream and half-and-half, along with three cheeses: ricotta, Fontina, and Asiago. Italian sausage, garlic, and onions, boost the sauce with extra flavor.
'casserole' on Serious Eats
Potatoes, greens and roasted chicken come together in one spicy, cheesy brunchtime bake.
This browned, bubbling, soul-satisfying winner of a winter dish brings warmth on a cold winter night.
An easy potato and onion casserole with chunks of bacon and melted Comté cheese under a golden brown crust.
Before reading Amy Thielen's recently released cookbook, The New Midwestern Table, the one Midwestern dish I had heard of was the hotdish. Thielen's chicken and wild rice hotdish is a fairly simple version, elevated above the canned soup variety with a homemade mornay sauce filled with cream and aged cheese. Earthy wild rice is a welcome companion to the rich sauce, adding texture and color to the casserole.
Comforting, pimentón-laced cabbage rolls are cooked in spicy V8, resulting in a smoky, warming company-worthy dish.
Combine the premise of a potato gratin with Hasselback roast potatoes for the ultimate creamy-in-the-middle, crispy-on-top casserole.
Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese'
A rich, heady take on the classic comfort dish from 'Melt: The Art of Macaroni and Cheese.'
The trick to this easy three-cheese pasta bake with cauliflower is to use no-boil lasagna noodles. Chipotle powder flavors the chunks of tender thigh meat just right.
Is there a better summer dish than ratatouille? The Provençal classic makes use of some of summer's best bounty—tomatoes, eggplant, and zucchini—for an elegant, simple stew that can be served at any temperature, any time of day. This elegant version uses paper thin slices of each fresh vegetable.
Ropa vieja-style beef, black beans and cumin rice combine for this Cuban take on a meaty casserole.
A Southwest-style meatloaf you can't refuse: crushed corn chips, home-mixed taco seasoning, jalapeños, and shredded cheddar, with a baked-on tomatillo topping.
Baked pasta dishes should be hearty, but sometimes they turn out heavy, too—and those two things don't necessarily need to go hand in hand. Sure, it's easy enough to load up a baking dish with pasta and cheese and meat and whatever else, but this recipe from Martha Stewart is a little more delicate. There's plenty of kale to stand in for some of the pasta, and an airy ricotta to keep things light.
Instead of cans, this recipe calls for fresh ingredients—green beans, mushrooms (both fresh white ones and dried wild mushrooms), shallots, and chicken stock. Sure, it requires a little more time than the gloopy, canned original but the butter-sautéed mushrooms, sweet fried shallots, and still-snappy green beans make it worth it.
Green chiles, french fried onions and ground red pepper give this luscious corn casserole a little kick...but don't worry - the cheesy sauce controls the heat and leaves you with nothing but great flavor.
Your favorite mixed vegetables join turkey and stuffing in a creamy sauce in this no-hassle casserole.
Everyone will eat and enjoy their vegetables when this casserole is served. You can use your favorite frozen vegetable mixture to suit your family's tastes. And it's ready in under 45 minutes.
You won't believe how easy it is to make this classic casserole featuring that favorite combination of tuna, noodles, peas and cream of mushroom soup. This version serves 8, so everyone can dig in!
A colorful vegetable combination is mixed with Campbell's® Condensed Cream of Mushroom Soup, Swiss cheese and sour cream, then topped with French fried onions and more Swiss cheese, and baked until golden and bubbly.
There are many reason this casserole is a classic...it's comforting, easy to make, and oh so yummy.