By: Text: Jason Horn
There are more than 50 user reviews of this casserole recipe, but nobody could have given it a higher compliment than Lauren. "This is the recipe that made my boyfriend fall in love with me. I am a huge fan of making dinners ahead of time and this recipe lent itself well to that. The longer it sits and melds, the better it is. Yummy!"
Mom Jamie found a new family favorite with this Mexican-flavored dish. "Easy, quick from start to finish, and great taste! I served it with a tossed green salad on the side. Our whole family of five gave it two thumbs up, and from a three-, five-, and seven-year-old I think that's an outstanding review! I will definitely make this one again, and again, and again."
Amy found success not only with this rich-and-creamy casserole, but also with its suggested side. "I love this recipe in and of itself but also because it is easy to change it around to use whatever you may have laying around in your fridge/pantry. Excellent! We served it with lima beans; my husband loves lima beans and I have to admit they go well with this dish."
"Great comfort food," said Susanne, who used her creativity and some items on hand to make this recipe her own. "Yesterday, I had some bratwurst I wanted to use, so I included those instead of the bacon. I also roasted the butternut squash with a tablespoon of brown sugar, kosher salt and pepper and then mixed it into the pasta dish last. The combination of savory and sweet is just outstanding."
This Greek classic is so good, it got turbofan over a longtime food phobia. "I am not a fan of cooked spinach, Swiss chard, or anything of a similar texture (childhood trauma)...so, when we received Swiss chard in our organic co-op, I was really bummed. But, this recipe was AMAZING! It was so good! My husband also thought it was really good. Will most definitely make it again."
This was created as a breakfast dish, but that didn't stop Missie from serving it for supper. "My husband raved and the kids gobbled it up. We had it for dinner with scrambled eggs. It was very easy to prepare and will be a good dish to double and make for mornings at the cabin with family."
This holiday classic is beloved at aj2005's house, any time of year. "Made this to celebrate with family and it was just like my grandma's recipe. Love the short list of ingredients. This is a snap to make."
This recipe offers classic old-fashioned taste in a tiny fraction of the time it took Mom to make, and with much less fat and fewer calories to boot. It's got all the elements of a great potpie―tender veggies, a thick-and-creamy sauce, buttery biscuit crust―but it's ready in about 40 minutes.
The bean mixture of this French-style casserole bakes twice so start working at least a day ahead. "It is better than the restaurant cassoulets in France," says Chuck in Vermont. "I will be doing this one again for guests next week."
A traditional Mexican breakfast favorite, chilaquiles (chee-lah-KEE-lays) is a sauté of day-old tortilla strips, fresh tomato sauce, cream, and cheese. This hearty version is baked. Says reader, Michelle, "Very good and easy to make. It's a nice casserole for a weeknight family dinner."