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Casseroles

Explore 146 recipes, 4 articles, 14 galleries, 64 videos, and more

Fall Vegetable and Orzo Casserole

Ingredients
  • 1 cup panko breadcrumbs
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 10 tablespoons extra-virgin olive oil
  • 1 pound orzo pasta
  • 1 small butternut squash, peeled and cut into 1/2-inch wedges
  • 2 small bulbs fennel, trimmed and cut into 1/2-inch pieces
  • 1 small red onion, julienned
  • 5 large tomatoes, peeled, seeded, and chopped into 1-inch pieces
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh sage
  • Coarse salt and freshly ground pepper
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Eggplant Parmesan

Time:2 hours
Ingredients
  • 2 cans (28 ounces each) whole peeled tomatoes
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 large globe eggplants (about 2 pounds total), cut crosswise into 1/4-inch-thick slices
  • 1 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 1 cup plain dried breadcrumbs
  • Vegetable oil, for frying
  • 1/2 cup grated Parmesan
  • 1/2 pound whole fresh mozzarella, cut into large chunks
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Pumpkin Pasta

Time:50 mins
Ingredients
  • Coarse salt and ground pepper
  • 1 pound gemelli pasta, cooked and drained
  • 1 tablespoon olive oil
  • 1 bunch (about 8 ounces) kale, thick stems removed and leaves chopped into 1-inch pieces
  • 1 can (29 ounces) pumpkin puree, (not pumpkin-pie filling)
  • 2 cans (14.5 ounces each) reduced-sodium vegetable broth
  • 2 tablespoons jarred sun-dried tomato pesto
  • 1/2 cup unblanched almonds, sliced
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Spinach-and-Cheese Puff

Time:40 mins
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Pastitsio

Time:1 hour 30 mins
Ingredients
  • Coarse salt and ground pepper
  • 1 pound penne, cooked and drained
  • 2 pounds ground lamb
  • 2 medium onions, diced
  • 1/2 cup red wine
  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter
  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 3 cups milk
  • 1/8 teaspoon cayenne pepper, (optional)
  • 1/4 cup Parmesan cheese
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Tamale Pies

Time:1 hour 10 mins
Ingredients
  • 3 tablespoons olive oil
  • 2 pounds ground dark-meat turkey
  • 1 large onion, finely chopped
  • 2 minced jalapeno chiles (seeds and ribs removed for less heat, if desired)
  • 1 tablespoon ground cumin
  • Coarse salt and ground pepper
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups fresh (from 6 ears) or thawed frozen corn kernels
  • Cornmeal Crust
  • 1 cup shredded Monterey Jack cheese (4 ounces)
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Baked Eggs and Tortillas In Creamy Tomato Sauce

Time:45 mins
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Eggplant Ricotta Bake

Time:1 hour 10 mins
Ingredients
  • 2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
  • 3 tablespoons olive oil, plus more for baking dish
  • Coarse salt and ground pepper
  • 1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
  • 3 large eggs
  • 1 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
  • 1 jar (16 ounces) store-bought marinara sauce (2 cups)
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