Mac-’n’-cheese with spinach & pancetta.
Adrienne Anderson
Growing up in the 1960s, I almost always took my mother’s announcement of “Casserole for dinner!” as bad news. It meant that she was about to open a few cans and throw some random, unrelated foods together in a dish: cream-of-mushroom soup, a can of tuna, crispy canned onions. For all that those casseroles offered in convenience, they reneged on flavor and freshness. And yet I can’t deny the cozy comfort of a homey dinner baked in a single dish. It’s a throwback to another time, a reminder of days gone by. So I still make casseroles—only with whole ingredients and a fresher, healthier twist.
These recipes run the gamut from a pasta-free zucchini “lasagna” to a mac-and-cheese swirled with green spinach and sprinkled with peppery Italian pancetta to chicken pot pie topped with mashed potato. Rounding out the lineup, our white bean and sausage casserole is topped with crunchy herbed panko breadcrumbs. (The beans come from a can—I think my mother would approve.)
Rounding out the Menu: What to Serve with Casseroles
These casserole recipes may all be served as a main dish or as a side dish. If you want to make the casserole the star of your meal (and by all means, we recommend it), here are a few ideas for sides:
- Mix seasonal greens and toss with olive oil, lemon juice, salt, and freshly ground black pepper.
- Make a simple seasonal salad of very thinly sliced raw green and red cabbage tossed with toasted walnuts and a basic vinaigrette.
- Toss Brussels sprouts in olive oil and roast in a 425° oven on a cookie sheet until tender and almost turning dark brown on the edges, about 25 minutes. Top with pomegranate seeds, olive oil, and vinegar.
- Don’t forget a loaf of warm, crusty bread.
Photo: Adrienne Anderson
Mac & Cheese with Spinach & Pancetta
This recipe for Mac and Cheese with Spinach & Pancetta is comfort food with a twist: Crispy, peppery pancetta and spinach are folded into pasta and topped with a rich, nutmeg-laced cheese sauce. A crispy panko breadcrumb topping is the icing on the cake.
Total Time: 1 hour 30 minutes
Hands-On Time: 45 minutes
Yield: 6 to 8 servings
For the Mac & Cheese:
Ingredients
- 2 1/2 ounces pancetta or thick bacon (about 4 slices)
- 1 teaspoon plus 11/2 tablespoons olive oil
- 5 ounces baby spinach
- 3 tablespoons salted butter
- 1/4 cup all-purpose flour
- 5 cups whole milk
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 2 cups (8 ounces by weight) grated Gruyère cheese
- 1 cup grated Parmesan cheese
- 1 pound macaroni or gemelli pasta, cooked
Instructions
In a medium-size skillet over medium-low heat, cook the pancetta or bacon in 1 teaspoon of olive oil, flipping halfway through, until crisp, 8 to 10 minutes. Drain on paper towels, leaving the fat in the skillet. Crumble the pancetta or bacon into small pieces and set aside.Bring the skillet back up to medium-high heat. Cook the spinach in the reserved fat, stirring, until just wilted, about 3 minutes. Remove the pan from the heat. Stir in half of the crumbled pancetta or bacon, reserving the remaining half. Set aside.
Make the cheese sauce: In a medium-size saucepan, warm the butter and remaining 1½ tablespoons of olive oil over medium heat. Add the flour and stir to make a paste (called a roux); cook, stirring, until the roux is golden in color, about 2 minutes. Slowly whisk in the milk, and bring to a gentle simmer, stirring, until thickened. Season with the nutmeg and salt and pepper to taste. Off the heat, add the two cheeses and whisk until smooth. Stir in the spinach/pan-cetta mixture.
Preheat your oven to 375° and set a rack to the middle position. Pour the cooked pasta into a 9x13-inch (or 14- to 16-cup) baking dish. Add the cheese sauce; stir to combine. (The dish can be made up to this point several hours ahead of time; cover and refrigerate. Bring to room temperature before baking.)
Additional Notes:
This dish can be made several hours ahead of time; cover and refrigerate until ready to cook. Be sure not to add the topping until you’re ready to bake the casserole.For the topping:
Ingredients
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Gruyère cheese
- 1/2 cup panko breadcrumbs
- 1/8 teaspoon freshly ground black pepper
Instructions
In a small bowl, stir together the cheeses, panko, pepper, and remaining crumbled pancetta. Sprinkle over the pasta mixture and bake until the top is browned and the sauce bubbling, 45 to 50 minutes.
Photo: Adrienne Anderson
White Bean & Sausage Casserole with Panko–Herb Topping
Topped with a crunchy panko/herb/lemon mixture, this White Bean & Sausage Casserole goes well with a green salad and crusty bread. Tender white cannellini beans are sautéed with a hot and sweet Italian-style sausage, tomatoes, fresh herbs, and sweet roasted garlic cloves.
Total Time: 45 minutes
Hands-On Time: 45 minutes
Yield: 6 servings
For the casserole:
Ingredients
- 6 large cloves garlic
- 2 tablespoons olive oil, divided
- 2 sausages, 1 hot Italian and 1 sweet Italian
- 2 19-ounce cans cannellini (white kidney) beans, drained, washed under cold running water and drained again (see “Note,” below)
- 1 pound ripe tomatoes, cored and cubed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup chopped fresh parsley
- 1/3 cup dry white wine
Instructions
Preheat your oven to 325°. Place the garlic cloves in a small skillet or ovenproof dish and cover with 1 tablespoon of the oil. Roast until the cloves feel tender when pierced with a small, sharp knife, about 12 minutes. Remove from the oven and let cool. Chop the cloves coarsely and reserve the oil.Remove the sausages from their casings and crumble into a large skillet over medium heat. Cook, stirring and breaking up the sausages, until golden brown, about 10 minutes. Stir in the reserved garlic with its oil, the beans, the tomatoes, salt, pepper, thyme, and parsley, and cook 10 minutes over low heat. Raise the heat to high and add the wine; simmer 3 minutes. (This casserole can be made up to 24 hours ahead of time up to this point; cover the skillet and refrigerate until ready to bake.)
Preheat your oven to 400° and set a rack to the middle position. Make the topping.
Additional Notes:
To make this dish using dried beans, soak them in cold water overnight. Drain and place in a clean pot, cover with water, add salt and pepper and a bay leaf, and simmer over low heat until tender, 1 to 2 hours. Drain and use.For the topping:
Ingredients
- 1 cup panko breadcrumbs
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon minced fresh chives
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
Instructions
In a small bowl, mix the breadcrumbs, lemon zest, chives, salt, and oil.Press the topping onto the beans and sausage. Cover the skillet with foil and bake 20 minutes. Remove the foil and bake until the juices are bubbling and the casserole is very hot, 10 to 15 minutes more.
Photo: Adrienne Anderson
Chicken Pot Pie with Herbed Mashed-Potato Crust
The ultimate comfort food, chicken pot pie is usually topped with a buttery pastry. But here, the topping is made from that other comfort classic, mashed potatoes.
SEE MORE:
12 Favorite New England Comfort Food Recipes
Chicken Pot Pies with Cheddar-Scallion Biscuits
Beef, Mushroom & Guinness Pie
Total Time: 1 hour 40 minutes
Hands-On Time: 1 hour
Yield: 6 to 8 servings
For the Potatoes:
Ingredients
- 5 medium-size potatoes (about 1 1/4 pounds total), Yukon Golds or russets, peeled and cut into 1-inch pieces
- 3/4–1 cup half-and-half
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1 1/2 teaspoons finely chopped fresh rosemary
- Kosher salt and freshly ground black pepper, to taste
Instructions
Bring a large pot of lightly salted water to a boil over high heat. Add the potatoes and cook until tender when tested with a small, sharp knife, about 20 minutes. Drain thoroughly and return to the pot.Mash the potatoes using a potato masher and add ¾ cup half-and-half, making sure that the liquids are absorbed into the potatoes. Add the remaining ¼ cup half-and-half if the potatoes seem dry. Add the thyme, rosemary, and salt and pepper to taste. Set aside.
For the Filling:
Ingredients
- 1 1/2 tablespoons olive oil
- 1 large leek, white and pale-green parts only, thinly sliced
- 1/2 cup diced onion
- 3 celery ribs, chopped
- 3 carrots, peeled and chopped
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon salted butter
- 3 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 2 cups chicken stock
- 1/3 cup heavy cream
- 3 1/2 cups cooked, skinned, and cubed chicken, white or dark meat
- 1 cup frozen peas
- 1/3 cup fresh parsley, finely chopped
Instructions
In a large skillet, heat 1½ tablespoons of the oil over medium heat. Add the leek and onion, and cook, stirring occasionally, until translucent, about 6 minutes. Add the celery, carrots, thyme, rosemary, salt, and pepper, and cook, stirring occasionally, 5 minutes. Add the butter; when it’s melted, stir in the flour. Cook 1 to 2 minutes.Increase the heat to high and add the wine; it will quickly be absorbed. Add the chicken stock, and bring to a boil; then reduce the heat to low and cook, stirring, 5 minutes.
Stir in the heavy cream, chicken, and peas. Remove from the heat and add the parsley.
Pour the mixture into a medium-size (about 10-cup) square or round baking dish. Gently spread the mashed potato over the top. (The casserole can be made several hours ahead of time up to this point; cover and refrigerate until ready to bake.)
Preheat your oven to 400° and set a rack to the middle position. Bake until the top is golden brown and the filling is bubbling, 30 to 40 minutes.
Photo: Adrienne Anderson
Zucchini Noodle Lasagna with Tomatoes & Mozzarella
This zucchini noodle lasagna is actually a no-noodle lasagna recipe, making it a great alternative for gluten-free eaters. Imagine strips of zucchini acting as pasta. Serve with (regular or gluten-free) bread; you’ll want to sop up all the juices.
Total Time: 1 hour 40 minutes
Hands-On Time: 40 minutes
Yield: 4 to 6 servings
Ingredients
- 2–3 large zucchini (about 1½ pounds)
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cups canned diced tomatoes with their juice, divided
- 1/2 tablespoon fresh rosemary, chopped
- 1/4 cup fresh basil, very thinly sliced into ribbons, divided
- 8 ounces fresh mozzarella (packed in water), cut into very thin slices, divided
- 1 cup freshly grated Parmesan cheese, divided
- 5 ounces ripe tomatoes, very thinly sliced
Instructions
Preheat the oven to 400° and set a rack to about 5 inches below the heating element. Cut the ends off the zucchini. Cut each zucchini in half crosswise, then lengthwise into slices about 1/4-inch thick.Pour 1 tablespoon of olive oil into each of two rimmed baking sheets, and use your fingers to spread it around evenly. Arrange the zucchini slices in a single layer on the sheets, turning once to coat with oil. Sprinkle each sheet with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until the slices sizzle and begin to brown, 12 to 15 minutes.
Pour 1 cup of the diced tomatoes on the bottom of an 11x7-inch (or 6- to 8-cup) baking dish, and stir in all of the rosemary and 1 tablespoon of the basil. Arrange half of the cooked zucchini slices on top of the sauce in a solid layer. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon of the basil. Spoon the remaining cup of diced tomatoes on top; then place half of the mozzarella on top and sprinkle with half of the Parmesan. Top with the remaining zucchini. Sprinkle with the remaining salt and basil. Layer the fresh tomato slices on top; then top with the remaining mozzarella and Parmesan. (You can make this several hours ahead of time; cover and refrigerate until ready to bake. Bring to room temperature before baking.)
Cover tightly with foil and bake (still at 400°) on the middle rack 20 minutes. Remove the foil and bake until the sauce is bubbling and the cheese is golden, about 40 minutes more.
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