For Built-In Leftovers—Look to the Casserole

A good moussaka—a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel sauce—is one of the most fabulous things you can eat. Get the recipe for Moussaka »

Roasted Vegetable and Cod Casserole

It’s not a classic souffle, but this dish makes a delicious centerpiece for a holiday breakfast any time of the year. Quick and easy, it is best assembled the night before it’s served.

Think of this gratin as a meatless cassoulet, meant to accompany a roast, or as a stand alone, next to a tartly-dressed green salad. Get the recipe for Lima Bean Gratin with Herbed Bread Crumbs »

A blend of coriander, cumin, nutmeg, ginger, and cloves adds oomph to the meat sauce for this baked pasta in puff pastry. Get the recipe for Baked Macaroni in Pastry »

Turkey Tetrazzini

In this pub staple, gravy is added to minced meat, onions, and any vegetables on hand and topped with a buttery mound of mashed potato is dolloped on top. Get the recipe for Shepherd’s Pie »

You can make the major components of this classic Italian casserole in advance, from the red sauce to the fried eggplant, or even assemble the whole dish ahead of time. Get the recipe for Eggplant Parmigiana »

Coleslaw gets a makeover as a filling and hearty casserole that test kitchen assistant Sarah Ruth Maier grew up eating at family functions. Get the recipe for Van Valkenberg Hot Slaw »

Southern cooks freeze field peas in the summer to use in the colder months. But butter beans or Sea Island red peas, an heirloom variety from South Carolina, make great substitutes in this casserole.

Ground beef and vegetables are spiced with chili powder and cumin under a tender cornmeal crust in this casserole. Get the recipe for Tamale Pie

Sausage and Cheddar Breakfast Casserole

Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser. Get the recipe for Old-Fashioned Scalloped Potatoes »

Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from former Saveur editor Kellie Evans’ mother, Patricia. Get the recipe for Broccoli Casserole »

This ultra-creamy, decadent mac and cheese—with sharp white cheddar, Gruyère, blue cheese, and, yes, a touch of Velveeta—is one of the best we’ve ever tried. Get the recipe for Four Cheese Mac and Cheese »