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Casserole Recipe Redux Slideshow

Casserole Recipe Redux Slideshow

Arthur Bovino

I’m not a Texan, but I do wear cowboy boots and have had the guts to serve my salsa to native Texans and yay or nay it being one of the best they’ve ever tasted. And while I do think my salsa is better than almost any you’ll find in New York City where I’m from, I don’t claim to know how to make King Ranch Chicken the way a native Texan would. For that I turn to my lovely girlfriend whose family goes back seven generations…

Arthur Bovino

Click here to see the King Ranch Chicken: Don't Call It a Casserole Recipe.

King Ranch Chicken: Don't Call It a Casserole

Arthur Bovino

I’m not a Texan, but I do wear cowboy boots and have had the guts to serve my salsa to native Texans and yay or nay it being one of the best they’ve ever tasted. For that I turn to my lovely girlfriend whose family goes back seven generations…

Arthur Bovino

Click here to see the King Ranch Chicken: Don't Call It a Casserole Recipe.

Southern Shepherd's Pie

Traditional Irish and English shepherd's pie (or cottage pie) is a base of ground mutton (lamb) or beef with vegetables in a tomato based sauce, topped with mashed potatoes, baked casserole style. It’s delicious. I however make mine a little upside down…

Lyndsy Hassett

Click here to see the Southern Shepherd's Pie Recipe.

No-Bake Tuna Noodle Casserole

Carly Goldsmith

Vegetarian Baked Ziti Casserole

Will Budiaman

Casserole night was a night I dreaded… Thus, since I started running Recipe SWAT Team, I knew that one week, I would have to confront this challenge: to make a casserole that I would be thrilled to eat. Here's what I came up with.

Will Budiaman

Click here to see the Vegetarian Baked Ziti Casserole Recipe.

Tuna Noodle Casserole

Nathan Cyphert

This is my absolute, without a doubt, favorite food of all time. My mother made it for me on a weekly basis growing up and I have continued to make it for myself as often as possible since leaving her loving nest…

Nathan Cyphert

Click here to see the Tuna Noodle Casserole Recipe.

Vegan Chili and Cornbread Casserole

Tim McGeever

Green Lake Casserole

Anne Dolce

The original version of this recipe is called Green Lake Chicken, and it was created by my mother in order to feed the large crowds of family that would be running around our family's camp up in Green Lake, Maine…

Anne Dolce

Click here to see the Green Lake Casserole Recipe.


Just because winter is over doesn&rsquot mean our cravings for comfort food have disappeared. Spring is a crossover season, the days are warmer but there is still a chill in the air. We still have a good few casseroles to enjoy before the hotter weather arrives. These spring casseroles are a touch lighter than their fall and winter counterparts, they incorporate fresh seasonal vegetables and bright herbal accents, like the gorgeous Asparagus-and-Potato Gratin shown here. Most can be assembled a day ahead and are relatively fast to put together. And there's a trick to most of these spring casserole recipes: They tend to be the sum of their parts, more delicious when the ingredients are baked together than when prepared on their own.

Let's start with casseroles that are inspired by the classics but that have a fresher spring spin. Our Salmon Noodle Casserole swaps tuna for omega-packed salmon and keeps the standard pop of green from peas. Shepherd's pie we've lightened up by omitting the meat and combining mushrooms and other vegetables like carrots and peas with French lentils.

Then look to casseroles that cut down on prep time by utilizing test kitchen approved store-bought ingredients. Slice store-bought prepared polenta into thin rounds and layer them like lasagna noodles in our Baked Polenta with Sausage and Artichoke Hearts. Green Chicken Enchilada Pies come together with just four ingredients thanks to store-bought tomatillo salsa.

Next, embrace spring produce. We've included two asparagus casseroles because 'tis their season. There's a broccolini mac and cheese and spinach-and-egg bake if you're looking to enjoy spring greens. Bake up a puffed carrot casserole that is akin to a soufflé to highlight the new more tender and sweet spring crop of carrots that arrives in the spring. And try baking leeks in a creamy cheese sauce, it's pretty decadent. Read on for more spring casseroles and bake these recipes soon.


Just because winter is over doesn&rsquot mean our cravings for comfort food have disappeared. Spring is a crossover season, the days are warmer but there is still a chill in the air. We still have a good few casseroles to enjoy before the hotter weather arrives. These spring casseroles are a touch lighter than their fall and winter counterparts, they incorporate fresh seasonal vegetables and bright herbal accents, like the gorgeous Asparagus-and-Potato Gratin shown here. Most can be assembled a day ahead and are relatively fast to put together. And there's a trick to most of these spring casserole recipes: They tend to be the sum of their parts, more delicious when the ingredients are baked together than when prepared on their own.

Let's start with casseroles that are inspired by the classics but that have a fresher spring spin. Our Salmon Noodle Casserole swaps tuna for omega-packed salmon and keeps the standard pop of green from peas. Shepherd's pie we've lightened up by omitting the meat and combining mushrooms and other vegetables like carrots and peas with French lentils.

Then look to casseroles that cut down on prep time by utilizing test kitchen approved store-bought ingredients. Slice store-bought prepared polenta into thin rounds and layer them like lasagna noodles in our Baked Polenta with Sausage and Artichoke Hearts. Green Chicken Enchilada Pies come together with just four ingredients thanks to store-bought tomatillo salsa.

Next, embrace spring produce. We've included two asparagus casseroles because 'tis their season. There's a broccolini mac and cheese and spinach-and-egg bake if you're looking to enjoy spring greens. Bake up a puffed carrot casserole that is akin to a soufflé to highlight the new more tender and sweet spring crop of carrots that arrives in the spring. And try baking leeks in a creamy cheese sauce, it's pretty decadent. Read on for more spring casseroles and bake these recipes soon.


Just because winter is over doesn&rsquot mean our cravings for comfort food have disappeared. Spring is a crossover season, the days are warmer but there is still a chill in the air. We still have a good few casseroles to enjoy before the hotter weather arrives. These spring casseroles are a touch lighter than their fall and winter counterparts, they incorporate fresh seasonal vegetables and bright herbal accents, like the gorgeous Asparagus-and-Potato Gratin shown here. Most can be assembled a day ahead and are relatively fast to put together. And there's a trick to most of these spring casserole recipes: They tend to be the sum of their parts, more delicious when the ingredients are baked together than when prepared on their own.

Let's start with casseroles that are inspired by the classics but that have a fresher spring spin. Our Salmon Noodle Casserole swaps tuna for omega-packed salmon and keeps the standard pop of green from peas. Shepherd's pie we've lightened up by omitting the meat and combining mushrooms and other vegetables like carrots and peas with French lentils.

Then look to casseroles that cut down on prep time by utilizing test kitchen approved store-bought ingredients. Slice store-bought prepared polenta into thin rounds and layer them like lasagna noodles in our Baked Polenta with Sausage and Artichoke Hearts. Green Chicken Enchilada Pies come together with just four ingredients thanks to store-bought tomatillo salsa.

Next, embrace spring produce. We've included two asparagus casseroles because 'tis their season. There's a broccolini mac and cheese and spinach-and-egg bake if you're looking to enjoy spring greens. Bake up a puffed carrot casserole that is akin to a soufflé to highlight the new more tender and sweet spring crop of carrots that arrives in the spring. And try baking leeks in a creamy cheese sauce, it's pretty decadent. Read on for more spring casseroles and bake these recipes soon.


Just because winter is over doesn&rsquot mean our cravings for comfort food have disappeared. Spring is a crossover season, the days are warmer but there is still a chill in the air. We still have a good few casseroles to enjoy before the hotter weather arrives. These spring casseroles are a touch lighter than their fall and winter counterparts, they incorporate fresh seasonal vegetables and bright herbal accents, like the gorgeous Asparagus-and-Potato Gratin shown here. Most can be assembled a day ahead and are relatively fast to put together. And there's a trick to most of these spring casserole recipes: They tend to be the sum of their parts, more delicious when the ingredients are baked together than when prepared on their own.

Let's start with casseroles that are inspired by the classics but that have a fresher spring spin. Our Salmon Noodle Casserole swaps tuna for omega-packed salmon and keeps the standard pop of green from peas. Shepherd's pie we've lightened up by omitting the meat and combining mushrooms and other vegetables like carrots and peas with French lentils.

Then look to casseroles that cut down on prep time by utilizing test kitchen approved store-bought ingredients. Slice store-bought prepared polenta into thin rounds and layer them like lasagna noodles in our Baked Polenta with Sausage and Artichoke Hearts. Green Chicken Enchilada Pies come together with just four ingredients thanks to store-bought tomatillo salsa.

Next, embrace spring produce. We've included two asparagus casseroles because 'tis their season. There's a broccolini mac and cheese and spinach-and-egg bake if you're looking to enjoy spring greens. Bake up a puffed carrot casserole that is akin to a soufflé to highlight the new more tender and sweet spring crop of carrots that arrives in the spring. And try baking leeks in a creamy cheese sauce, it's pretty decadent. Read on for more spring casseroles and bake these recipes soon.


Just because winter is over doesn&rsquot mean our cravings for comfort food have disappeared. Spring is a crossover season, the days are warmer but there is still a chill in the air. We still have a good few casseroles to enjoy before the hotter weather arrives. These spring casseroles are a touch lighter than their fall and winter counterparts, they incorporate fresh seasonal vegetables and bright herbal accents, like the gorgeous Asparagus-and-Potato Gratin shown here. Most can be assembled a day ahead and are relatively fast to put together. And there's a trick to most of these spring casserole recipes: They tend to be the sum of their parts, more delicious when the ingredients are baked together than when prepared on their own.

Let's start with casseroles that are inspired by the classics but that have a fresher spring spin. Our Salmon Noodle Casserole swaps tuna for omega-packed salmon and keeps the standard pop of green from peas. Shepherd's pie we've lightened up by omitting the meat and combining mushrooms and other vegetables like carrots and peas with French lentils.

Then look to casseroles that cut down on prep time by utilizing test kitchen approved store-bought ingredients. Slice store-bought prepared polenta into thin rounds and layer them like lasagna noodles in our Baked Polenta with Sausage and Artichoke Hearts. Green Chicken Enchilada Pies come together with just four ingredients thanks to store-bought tomatillo salsa.

Next, embrace spring produce. We've included two asparagus casseroles because 'tis their season. There's a broccolini mac and cheese and spinach-and-egg bake if you're looking to enjoy spring greens. Bake up a puffed carrot casserole that is akin to a soufflé to highlight the new more tender and sweet spring crop of carrots that arrives in the spring. And try baking leeks in a creamy cheese sauce, it's pretty decadent. Read on for more spring casseroles and bake these recipes soon.


Just because winter is over doesn&rsquot mean our cravings for comfort food have disappeared. Spring is a crossover season, the days are warmer but there is still a chill in the air. We still have a good few casseroles to enjoy before the hotter weather arrives. These spring casseroles are a touch lighter than their fall and winter counterparts, they incorporate fresh seasonal vegetables and bright herbal accents, like the gorgeous Asparagus-and-Potato Gratin shown here. Most can be assembled a day ahead and are relatively fast to put together. And there's a trick to most of these spring casserole recipes: They tend to be the sum of their parts, more delicious when the ingredients are baked together than when prepared on their own.

Let's start with casseroles that are inspired by the classics but that have a fresher spring spin. Our Salmon Noodle Casserole swaps tuna for omega-packed salmon and keeps the standard pop of green from peas. Shepherd's pie we've lightened up by omitting the meat and combining mushrooms and other vegetables like carrots and peas with French lentils.

Then look to casseroles that cut down on prep time by utilizing test kitchen approved store-bought ingredients. Slice store-bought prepared polenta into thin rounds and layer them like lasagna noodles in our Baked Polenta with Sausage and Artichoke Hearts. Green Chicken Enchilada Pies come together with just four ingredients thanks to store-bought tomatillo salsa.

Next, embrace spring produce. We've included two asparagus casseroles because 'tis their season. There's a broccolini mac and cheese and spinach-and-egg bake if you're looking to enjoy spring greens. Bake up a puffed carrot casserole that is akin to a soufflé to highlight the new more tender and sweet spring crop of carrots that arrives in the spring. And try baking leeks in a creamy cheese sauce, it's pretty decadent. Read on for more spring casseroles and bake these recipes soon.


Just because winter is over doesn&rsquot mean our cravings for comfort food have disappeared. Spring is a crossover season, the days are warmer but there is still a chill in the air. We still have a good few casseroles to enjoy before the hotter weather arrives. These spring casseroles are a touch lighter than their fall and winter counterparts, they incorporate fresh seasonal vegetables and bright herbal accents, like the gorgeous Asparagus-and-Potato Gratin shown here. Most can be assembled a day ahead and are relatively fast to put together. And there's a trick to most of these spring casserole recipes: They tend to be the sum of their parts, more delicious when the ingredients are baked together than when prepared on their own.

Let's start with casseroles that are inspired by the classics but that have a fresher spring spin. Our Salmon Noodle Casserole swaps tuna for omega-packed salmon and keeps the standard pop of green from peas. Shepherd's pie we've lightened up by omitting the meat and combining mushrooms and other vegetables like carrots and peas with French lentils.

Then look to casseroles that cut down on prep time by utilizing test kitchen approved store-bought ingredients. Slice store-bought prepared polenta into thin rounds and layer them like lasagna noodles in our Baked Polenta with Sausage and Artichoke Hearts. Green Chicken Enchilada Pies come together with just four ingredients thanks to store-bought tomatillo salsa.

Next, embrace spring produce. We've included two asparagus casseroles because 'tis their season. There's a broccolini mac and cheese and spinach-and-egg bake if you're looking to enjoy spring greens. Bake up a puffed carrot casserole that is akin to a soufflé to highlight the new more tender and sweet spring crop of carrots that arrives in the spring. And try baking leeks in a creamy cheese sauce, it's pretty decadent. Read on for more spring casseroles and bake these recipes soon.


Just because winter is over doesn&rsquot mean our cravings for comfort food have disappeared. Spring is a crossover season, the days are warmer but there is still a chill in the air. We still have a good few casseroles to enjoy before the hotter weather arrives. These spring casseroles are a touch lighter than their fall and winter counterparts, they incorporate fresh seasonal vegetables and bright herbal accents, like the gorgeous Asparagus-and-Potato Gratin shown here. Most can be assembled a day ahead and are relatively fast to put together. And there's a trick to most of these spring casserole recipes: They tend to be the sum of their parts, more delicious when the ingredients are baked together than when prepared on their own.

Let's start with casseroles that are inspired by the classics but that have a fresher spring spin. Our Salmon Noodle Casserole swaps tuna for omega-packed salmon and keeps the standard pop of green from peas. Shepherd's pie we've lightened up by omitting the meat and combining mushrooms and other vegetables like carrots and peas with French lentils.

Then look to casseroles that cut down on prep time by utilizing test kitchen approved store-bought ingredients. Slice store-bought prepared polenta into thin rounds and layer them like lasagna noodles in our Baked Polenta with Sausage and Artichoke Hearts. Green Chicken Enchilada Pies come together with just four ingredients thanks to store-bought tomatillo salsa.

Next, embrace spring produce. We've included two asparagus casseroles because 'tis their season. There's a broccolini mac and cheese and spinach-and-egg bake if you're looking to enjoy spring greens. Bake up a puffed carrot casserole that is akin to a soufflé to highlight the new more tender and sweet spring crop of carrots that arrives in the spring. And try baking leeks in a creamy cheese sauce, it's pretty decadent. Read on for more spring casseroles and bake these recipes soon.


Just because winter is over doesn&rsquot mean our cravings for comfort food have disappeared. Spring is a crossover season, the days are warmer but there is still a chill in the air. We still have a good few casseroles to enjoy before the hotter weather arrives. These spring casseroles are a touch lighter than their fall and winter counterparts, they incorporate fresh seasonal vegetables and bright herbal accents, like the gorgeous Asparagus-and-Potato Gratin shown here. Most can be assembled a day ahead and are relatively fast to put together. And there's a trick to most of these spring casserole recipes: They tend to be the sum of their parts, more delicious when the ingredients are baked together than when prepared on their own.

Let's start with casseroles that are inspired by the classics but that have a fresher spring spin. Our Salmon Noodle Casserole swaps tuna for omega-packed salmon and keeps the standard pop of green from peas. Shepherd's pie we've lightened up by omitting the meat and combining mushrooms and other vegetables like carrots and peas with French lentils.

Then look to casseroles that cut down on prep time by utilizing test kitchen approved store-bought ingredients. Slice store-bought prepared polenta into thin rounds and layer them like lasagna noodles in our Baked Polenta with Sausage and Artichoke Hearts. Green Chicken Enchilada Pies come together with just four ingredients thanks to store-bought tomatillo salsa.

Next, embrace spring produce. We've included two asparagus casseroles because 'tis their season. There's a broccolini mac and cheese and spinach-and-egg bake if you're looking to enjoy spring greens. Bake up a puffed carrot casserole that is akin to a soufflé to highlight the new more tender and sweet spring crop of carrots that arrives in the spring. And try baking leeks in a creamy cheese sauce, it's pretty decadent. Read on for more spring casseroles and bake these recipes soon.


Just because winter is over doesn&rsquot mean our cravings for comfort food have disappeared. Spring is a crossover season, the days are warmer but there is still a chill in the air. We still have a good few casseroles to enjoy before the hotter weather arrives. These spring casseroles are a touch lighter than their fall and winter counterparts, they incorporate fresh seasonal vegetables and bright herbal accents, like the gorgeous Asparagus-and-Potato Gratin shown here. Most can be assembled a day ahead and are relatively fast to put together. And there's a trick to most of these spring casserole recipes: They tend to be the sum of their parts, more delicious when the ingredients are baked together than when prepared on their own.

Let's start with casseroles that are inspired by the classics but that have a fresher spring spin. Our Salmon Noodle Casserole swaps tuna for omega-packed salmon and keeps the standard pop of green from peas. Shepherd's pie we've lightened up by omitting the meat and combining mushrooms and other vegetables like carrots and peas with French lentils.

Then look to casseroles that cut down on prep time by utilizing test kitchen approved store-bought ingredients. Slice store-bought prepared polenta into thin rounds and layer them like lasagna noodles in our Baked Polenta with Sausage and Artichoke Hearts. Green Chicken Enchilada Pies come together with just four ingredients thanks to store-bought tomatillo salsa.

Next, embrace spring produce. We've included two asparagus casseroles because 'tis their season. There's a broccolini mac and cheese and spinach-and-egg bake if you're looking to enjoy spring greens. Bake up a puffed carrot casserole that is akin to a soufflé to highlight the new more tender and sweet spring crop of carrots that arrives in the spring. And try baking leeks in a creamy cheese sauce, it's pretty decadent. Read on for more spring casseroles and bake these recipes soon.


Watch the video: Boter Cooks Something S3E1: Chicken Divan Redux (September 2021).