15 Comforting Winter Casseroles for the Whole Family

When I was raising three kids through long, snowy winters, a casserole in the oven was my secret to surviving the five o’clock rush. Everything goes into one dish, the oven does the work and supper is ready when the table is set. These are the winter bakes my family still asks for, including cheesy chicken and rice, baked ziti, shepherd’s pie, a potato puff casserole and a creamy chicken spaghetti. Now that it is often just Tom and me, I build two pans, bake one and wrap the other well for the freezer.

1) Chicken Broccoli Rice Casserole

This chicken, broccoli and rice bake is creamy and cheesy with a crunchy layer of buttery crackers on top. The rice and chicken absorb the rich sauce while bright broccoli keeps it from feeling heavy. You get your protein, your vegetable and your starch all in a single pan.

Serve big squares with a side of cranberry sauce or a simple sliced tomato salad for a little color. It is the casserole I bring to new neighbors and new parents, since it reheats so well. Pair it with warm dinner rolls and the whole family is happy on a cold weeknight.

Ingredients

3 cups cooked white rice

3 cups chopped cooked chicken

4 cups small broccoli florets

1 (10.5 ounce) can condensed cream of chicken soup

1 cup sour cream

1/2 cup milk

2 cups shredded sharp cheddar cheese, divided

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup crushed butter crackers

2 tablespoons butter, melted

Use rice that is cooked and cooled, since warm, freshly made rice turns mushy once it soaks up the sauce. Leftover rotisserie chicken is a big shortcut and gives the dish more flavor than plain boiled breast. You can assemble it a day ahead and keep it covered in the fridge, then add the cracker topping and an extra 10 minutes in the oven.

Instructions

Set the oven at 350F. Butter a 9 by 13 inch dish.

Cook the broccoli florets by steaming or microwaving them for 2 to 3 minutes, just until they turn bright green and barely soften. Drain them thoroughly, because extra water will make the casserole runny.

Whisk the condensed soup, sour cream and milk together in a big bowl, then add the garlic and onion powders, salt and pepper and whisk until there are no lumps.

Add the rice, chicken and broccoli along with 1 1/2 cups of the cheddar, folding gently until every bit is covered in sauce.

Scrape it all into the prepared dish, smooth the top and sprinkle with the last 1/2 cup of cheddar.

Stir the cracker crumbs together with the melted butter and spread them evenly across the cheese.

Bake with no cover for 30 to 35 minutes. Look for bubbles along the sides, a golden top and a center that registers 165F.

Give it 10 minutes on the counter before you cut in, so each portion holds its shape.

Whenever a friend has a new baby or a hard week, this is the dish I carry over. It travels without spilling, little ones gobble it up and it warms up beautifully.

Leftover rice and a store bought rotisserie chicken get this into the oven in about 15 minutes. For the freezer, leave off the crackers, wrap it tightly and add the crumbs just before it bakes.

2) Baked Ziti

Baked ziti is a saucy, cheesy Italian American classic with pasta, sausage, ricotta and plenty of mozzarella. Pulling the pasta from the water a little early keeps it from going soft and limp in the oven. The cheese on top bakes into golden, bubbling patches that everyone tries to claim.

Set the pan right on the table with a big serving spoon and a basket of warm garlic bread. A crisp Caesar or an Italian chopped salad balances all that cheese. It is the dish I make when the whole family comes for Sunday supper, and it feeds a crowd without any fuss.

Ingredients

1 pound ziti pasta

1 pound ground Italian sausage

1/2 yellow onion, diced

3 cloves garlic, minced

1 (24 ounce) jar marinara sauce

1 (15 ounce) can crushed tomatoes

1 teaspoon Italian seasoning

15 ounces ricotta cheese

1 large egg

1/2 cup grated Parmesan cheese

3 cups shredded mozzarella cheese, divided

1/2 teaspoon salt

2 tablespoons chopped fresh basil

Brown the sausage well before adding the sauce, since those crispy bits add a lot of flavor. Drain the ricotta in a fine strainer for 15 minutes if it looks watery, so the layers stay creamy instead of soupy. You can build the pan the night before, then add 10 to 15 minutes to the covered bake since it starts cold.

Instructions

Set the oven at 375F. Butter a 9 by 13 inch pan.

Cook the ziti in generously salted boiling water, stopping 2 minutes short of the time on the box so it stays firm through baking. Drain it well.

While the pasta cooks, crumble the sausage into a big skillet with the onion and brown it over medium high for 8 minutes, until it reaches 160F. Add the garlic and cook for a minute, then pour in the marinara and crushed tomatoes, add the Italian seasoning and let it bubble for 5 minutes.

In a medium bowl, stir the ricotta with the egg, Parmesan, salt and 1 cup of mozzarella.

Combine the drained ziti with the meat sauce. Spoon half into the pan, drop spoonfuls of the ricotta mixture all over it and cover with the rest of the pasta.

Scatter the last 2 cups of mozzarella across the top.

Cover the pan with foil and bake for 20 minutes. Take off the foil and keep baking another 10 to 15 minutes, until the cheese is melted, bubbling and browned in places.

Let it sit for 10 minutes, scatter the fresh basil over it and serve.

When I want lasagna comfort without the layering, I make ziti, so it turns up all winter long. One pan feeds the whole gang on a Sunday and fills the house with a wonderful smell.

You can build it a full day early and keep it covered in the refrigerator. Since it starts out cold, give it roughly 10 extra minutes under the foil.

3) Shepherd’s Pie

Shepherd’s pie tucks savory ground meat and vegetables in a rich gravy beneath a fluffy blanket of mashed potatoes. The traditional version uses lamb, and when you swap in beef it is usually called cottage pie. Dragging a fork across the potatoes makes little ridges that turn crisp and golden in the oven.

Scoop it into wide bowls so everyone gets plenty of potato crust and gravy. A side of buttered green beans or roasted Brussels sprouts adds color, and a slice of crusty bread is welcome too. Tom always asks for this on the first really cold night of the year.

Ingredients

2 pounds russet potatoes, peeled and cubed

4 tablespoons butter

1/2 cup milk

1 1/2 teaspoons salt, divided

1 1/2 pounds ground lamb or beef

1 yellow onion, diced

2 carrots, diced

2 cloves garlic, minced

2 tablespoons all purpose flour

2 tablespoons tomato paste

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 cup frozen peas

1/2 cup shredded cheddar cheese

Dry the drained potatoes in the hot pot for a minute before mashing, since watery potatoes spread poorly and will not crisp on top. Let the filling cool for a few minutes before topping so the potatoes sit on the surface instead of sinking. If you are cooking for two, divide it between two small baking dishes and freeze one unbaked for a later night.

Instructions

Preheat the oven to 400F. Cook the potatoes in salted boiling water for 15 minutes, until they fall apart when poked. Drain, then mash in the butter, milk and a teaspoon of salt.

As the potatoes boil, brown the lamb or beef in a big oven safe skillet over medium high for 8 minutes, until it hits 160F. Spoon away the extra grease.

Add the diced onion and carrots and cook them for 5 minutes. Stir in the garlic and give it 30 seconds.

Dust the flour over the meat and stir for a minute. Add the tomato paste, broth, Worcestershire, thyme and the last 1/2 teaspoon of salt, then let it simmer for 5 minutes, until thickened.

Add the peas and pull the skillet off the burner. If your pan cannot go in the oven, move the filling to a 2 quart baking dish.

Dollop the potatoes over the meat and spread them right out to the edges to seal everything in. Run a fork over the surface to make ridges, then scatter the cheddar on top.

Bake for 20 to 25 minutes, until you see the gravy bubbling at the sides and the potato peaks are golden. Wait 10 minutes before scooping.

Every person in my family comes to the table happy when this is on the menu. It is also my favorite way to use the leftover mashed potatoes after Thanksgiving.

Put it together a day early and refrigerate it, or freeze it unbaked for as long as 3 months. Once thawed, bake it at 375F for around 40 minutes, until the middle is piping hot.

Want the whole story, plus my storage and swap notes? Here is my full Simple Shepherd’s Pie recipe.

4) Potato Puff Casserole

This Midwestern favorite layers creamy seasoned beef and vegetables beneath a crunchy blanket of frozen potato puffs. The puffs bake up golden and crisp on top while staying soft where they meet the filling. One last handful of cheddar melts over the whole thing for comfort food that kids adore.

Dish up generous scoops with ketchup on the table, because that is how my grandkids insist on eating it. A crunchy green salad or sliced cucumbers balance out the rich, cheesy layers. It is perfect for a busy weeknight, a church potluck or a game day supper.

Ingredients

1 1/2 pounds lean ground beef

1 yellow onion, diced

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 (10.5 ounce) can condensed cream of mushroom soup

1/2 cup sour cream

1/4 cup milk

1 tablespoon Worcestershire sauce

2 cups frozen mixed vegetables

2 cups shredded cheddar cheese, divided

1 (32 ounce) bag frozen potato puffs

Keep the potato puffs frozen until the moment they go on top, because thawed ones turn soggy and never crisp up. Drain the beef thoroughly so the filling stays creamy rather than greasy. Bake it on the middle rack, and if the puffs are not browning, slide the dish up a rack for the last 5 minutes.

Instructions

Set the oven at 375F. Butter a 9 by 13 inch baking dish.

In a big skillet over medium high, cook the beef and onion for 8 to 10 minutes, crumbling it as it browns, until a thermometer shows 160F. Stir in the garlic during the final minute, pour off the grease and season with salt and pepper.

Stir the condensed soup, sour cream, milk and Worcestershire together in a bowl.

Pour that sauce over the beef, add the frozen vegetables and stir until combined. Spread the mixture into the baking dish in an even layer.

Cover the beef with 1 1/2 cups of the shredded cheddar.

Line up the frozen potato puffs in snug, straight rows across the cheese until the whole surface is covered.

Bake with no cover for 35 to 40 minutes, until the puffs are crisp and golden brown and the filling bubbles along the sides.

Top the hot puffs with the last of the cheddar and bake another 3 to 5 minutes, just until it melts. Let it rest about 5 minutes before you dish it up.

When my kids were growing up they would have eaten this every night, and to be honest I would have joined them. Now it is what I make when the grandkids sleep over.

Setting the potato puffs in neat rows looks tidy and helps them brown evenly. For extra crunch, give the dish 2 minutes beneath a hot broiler at the very end.

5) King Ranch Chicken Casserole

This Texas favorite stacks corn tortillas, pulled chicken and a creamy, spiced sauce much like a Southwestern lasagna. As it bakes, the tortillas soak up the sauce and hold all the layers together. Canned tomatoes with green chiles bring a mild heat that suits the whole family.

Top each square with a dollop of sour cream and a spoonful of fresh pico de gallo. A side of black beans or Mexican rice and a simple green salad make it a full Tex Mex supper. It is mild enough for the little ones, so I keep hot sauce on the table for the grownups.

Ingredients

2 tablespoons butter

1 yellow onion, diced

1 green bell pepper, diced

2 cloves garlic, minced

1 (10.5 ounce) can condensed cream of chicken soup

1 (10.5 ounce) can condensed cream of mushroom soup

1 (10 ounce) can diced tomatoes with green chiles

1/2 cup chicken broth

2 teaspoons chili powder

1 teaspoon ground cumin

4 cups shredded cooked chicken

12 corn tortillas, torn into quarters

3 cups shredded cheddar cheese, divided

Overlap the torn tortilla pieces a little in each layer so the sauce cannot pool and turn the bottom soggy. Rotisserie chicken makes this fast, and a mix of white and dark meat stays especially juicy. Assemble it the night before and add about 10 minutes to the covered bake when it goes in cold.

Instructions

Set the oven at 350F. Butter a 9 by 13 inch dish.

Melt the butter in a big skillet on medium. Cook the onion and green pepper for 6 minutes, until tender, then add the garlic for 30 seconds.

Add the two condensed soups, the canned tomatoes and chiles with all their juice, the broth and the spices. Stir for about 3 minutes, until the sauce is smooth and starting to bubble.

Fold the shredded chicken into the sauce.

Cover the base of the dish with a third of the torn tortillas. Spoon on a third of the chicken mixture and sprinkle 1 cup of cheddar over it. Build two more layers just like that, ending with cheese on top.

Cover tightly with foil and bake for 25 minutes. Remove the foil and bake another 10 to 15 minutes, until the top is golden and bubbling and the middle measures 165F.

Allow the casserole to rest for 10 minutes so the layers firm up. Cut into squares and finish with sliced green onions, sour cream or cubes of avocado.

Growing up, I saw this at every covered dish supper in our town, and it still feels like a party in a pan. It is rich, cheesy and has just the right amount of spice.

Toast each tortilla in a dry skillet for a few seconds before layering so it bends instead of tearing. You can assemble the casserole and refrigerate it for up to a day before baking.

6) Tuna Noodle Casserole

This tuna noodle bake skips the canned soup in favor of a homemade sauce with mushrooms and cheddar. Wide egg noodles, flaky tuna and sweet peas fold together into a familiar, cozy supper. A golden topping of buttered panko adds just the right amount of crunch.

A big scoop with steamed green beans or a crisp green salad is all you need. It is a classic Friday night supper, and it takes me right back to my mother's kitchen. A few lemon wedges on the table brighten the creamy sauce nicely.

Ingredients

12 ounces wide egg noodles

3 tablespoons butter

1/2 yellow onion, diced

8 ounces white mushrooms, sliced

3 tablespoons all purpose flour

2 cups whole milk

1 cup chicken broth

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups shredded cheddar cheese

2 (5 ounce) cans tuna, drained

1 cup frozen peas

1 cup panko breadcrumbs

2 tablespoons butter, melted

Let the mushrooms brown properly before adding the flour, because pale mushrooms give the sauce a flat flavor. Use tuna packed in water and drain it well so the sauce stays creamy instead of oily. For the two of us, I bake half the recipe in an 8x8 inch dish and check it a few minutes early.

Instructions

Set the oven at 375F. Butter a 9 by 13 inch dish. Cook the egg noodles 2 minutes shy of the package time and drain.

Melt 3 tablespoons of butter in a big skillet on medium. Saute the onion and mushrooms for 6 to 7 minutes, until nicely browned.

Dust in the flour and stir for a minute. Gradually whisk in the milk and broth, then let it simmer for 3 to 4 minutes, stirring frequently, until the sauce thickens.

Take the skillet off the burner and stir in the cheddar, salt and pepper until the cheese melts.

Carefully fold in the noodles, tuna and peas, leaving some larger flakes of tuna whole. Spread the mixture into the baking dish.

Combine the panko and melted butter and scatter the crumbs evenly over the top.

Bake with no cover for 20 to 25 minutes, until bubbling with a golden crust. Let it stand 5 minutes, then serve.

My mother served this on Fridays all through Lent, and one bite still takes me right back to her kitchen. Making the sauce myself makes it feel special with very little extra effort.

Tuna packed in olive oil has the fullest flavor, though tuna in water is perfectly fine. Use 2 cups of pulled rotisserie chicken instead if you would rather have a chicken noodle bake.

7) Baked Macaroni and Cheese

This baked mac and cheese is extra creamy in the middle with a crisp, golden crumb topping. A traditional white sauce of butter and whole milk keeps it smooth and never grainy. Sharp cheddar brings bold flavor, and a handful of Gruyere adds a nutty richness that grown ups love.

Make it the star of the table with a platter of baked ham or fried chicken alongside. A tangy coleslaw or simple green salad cuts through all that richness. For the grandkids, I scoop theirs into small ramekins so everyone gets a crispy top.

Ingredients

1 pound elbow macaroni

6 tablespoons butter

1/3 cup all purpose flour

4 cups whole milk

1 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

4 cups shredded sharp cheddar cheese, divided

1 cup shredded Gruyere cheese

1 cup panko breadcrumbs

2 tablespoons butter, melted

1/2 teaspoon paprika

Shred the cheese from blocks rather than buying it already shredded, since the coating on bagged cheese can make the sauce grainy. Warm the milk before you whisk it in and the sauce thickens faster with fewer lumps. Season the sauce boldly before the pasta goes in, because macaroni soaks up salt as it bakes.

Instructions

Set the oven at 350F. Butter a 9 by 13 inch baking dish.

Cook the macaroni in salted boiling water, stopping 2 minutes before the box says it is done. Drain and set it aside.

In a large pot over medium, melt 6 tablespoons of butter. Whisk in the flour and let it cook 1 to 2 minutes, until it bubbles and turns lightly golden.

Gradually add the milk, whisking the whole time. Keep cooking for 6 to 8 minutes, whisking frequently, until the sauce is thick enough to cling to a spoon.

Move the pot off the heat. Add the seasonings, all of the Gruyere and 3 cups of the cheddar and stir until the sauce is silky.

Add the macaroni, stir to coat and pour everything into the prepared dish. Cover the top with the last cup of cheddar.

Mix the panko with the melted butter and the paprika and sprinkle it over the cheese.

Bake for 25 to 30 minutes, until golden and bubbling. Rest it for 10 minutes so the sauce can thicken before serving.

Every holiday table in our family has a pan of this, and I always bake a second one for leftovers. Paired with a green salad, it is a perfectly good supper on its own.

Grate the cheese yourself rather than buying it shredded, because the anticaking powder on bagged shreds can leave the sauce gritty. A box grater gets it done in just a few minutes.

8) Poppy Seed Chicken Casserole

Poppy seed chicken is a beloved Southern dish of creamy chicken baked under a rich, buttery cracker crust. The tiny seeds give each bite a faint nutty taste and a little crunch. It takes almost no effort to assemble, yet it tastes like a treasured recipe from a church cookbook.

Bring it to the table with a bowl of fluffy rice and a dish of sweet glazed carrots for a classic Southern supper. It is a wonderful dish to carry to a friend who needs a meal, since it travels well. A tall glass of iced tea finishes the plate the way my aunt always served it.

Ingredients

4 cups shredded cooked chicken

1 (10.5 ounce) can condensed cream of chicken soup

1 cup sour cream

1/2 cup chicken broth

1 tablespoon poppy seeds

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded Swiss cheese

1 1/2 sleeves butter crackers, crushed

6 tablespoons butter, melted

Mix the cracker crumbs with the butter right before topping so they stay crisp instead of soaking up moisture. Rotisserie chicken works perfectly here, so pull both white and dark meat for the juiciest results. Assemble the filling a day ahead if you like, but keep the topping separate until baking.

Instructions

Set the oven at 350F. Butter a 9 by 13 inch dish.

In a big bowl, whisk the condensed soup with the sour cream and broth. Add half the poppy seeds plus the garlic powder, onion powder, salt and pepper and whisk until smooth.

Fold in the chicken and the Swiss cheese until it is all evenly coated in sauce.

Spread the creamy chicken into the greased dish in an even layer.

In another bowl, toss the cracker crumbs with the melted butter and the rest of the poppy seeds, until it looks like damp sand.

Sprinkle the buttered crumbs all over the chicken so none of the filling shows.

Bake with no cover for 25 to 30 minutes. It is done when the sides bubble, the middle reaches 165F and the crumbs are a deep golden brown.

Rest for 5 minutes, then spoon it over hot white rice or egg noodles and serve steamed green beans alongside.

I first tasted this at a bridal shower and left with the recipe scribbled on a paper napkin. It has rescued countless busy evenings in my kitchen since then.

It is a great home for leftover turkey after Thanksgiving. Use the same amount in place of the chicken, and no one at the table will notice the swap.

9) Chicken Spaghetti

Chicken spaghetti is a creamy, cheesy casserole of noodles with pulled chicken and a gentle Southwestern kick. Canned tomatoes with green chiles and a spoonful of chili powder warm up the sauce. Melted cream cheese makes it extra silky and helps the noodles cling together in tidy scoops.

Generous scoops with buttered corn and a simple salad make an easy family supper. It is a favorite at our house for birthdays, because both the grandkids and the grownups love it. Garlic toast on the side is great for scooping up every last cheesy bite.

Ingredients

12 ounces spaghetti, broken in half

2 tablespoons butter

1 yellow onion, diced

1 green bell pepper, diced

2 cloves garlic, minced

1 (10.5 ounce) can condensed cream of chicken soup

1 (10 ounce) can diced tomatoes with green chiles

4 ounces cream cheese, softened

1 cup chicken broth

1 teaspoon chili powder

1/2 teaspoon salt

4 cups shredded cooked chicken

2 cups shredded cheddar cheese, divided

Soften the cream cheese first so it melts into the sauce without little white bits. Taste the sauce before tossing, since canned soup and tomatoes vary a lot in salt. You can freeze the assembled casserole before baking and thaw it overnight in the fridge.

Instructions

Set the oven at 350F. Butter a 9 by 13 inch pan.

Cook the broken spaghetti in salted boiling water 2 minutes short of the package time, then drain.

While it cooks, melt the butter in a big skillet over medium. Cook the onion and green pepper for 6 minutes, until soft, and add the garlic for 30 seconds.

Add the cream cheese, the soup, the broth, the canned tomatoes and chiles with their juice, the chili powder and the salt. Stir until the cream cheese disappears and the sauce turns smooth.

In a large bowl, toss the spaghetti and chicken with the sauce and 1 cup of the cheddar until every noodle is coated.

Spread it all into the pan and sprinkle the remaining cup of cheddar over the top.

Bake with no cover for 25 to 30 minutes, until it is hot and bubbling and the cheese has melted and turned lightly brown. Let it sit 5 minutes before serving.

No dinner gets requested more often at our house, and it is not even close. I always bake two pans and freeze one, because the first one vanishes so quickly.

To freeze, build it without baking, wrap it tightly and freeze for as long as 3 months. Thaw it in the refrigerator overnight, bake it under foil for 30 minutes and then uncovered for 15.

10) Million Dollar Spaghetti

Million dollar spaghetti is an indulgent baked pasta with a creamy middle hidden between two beds of noodles. Cream cheese, sour cream and cottage cheese whip together to make that center tangy and luxurious. Hearty meat sauce and a thick layer of melted mozzarella finish it off.

Cut it into neat squares and serve with a Caesar salad and warm garlic bread. It is my favorite dish to take to a family gathering, because it holds well and feeds a crowd. The grandkids like to call it fancy spaghetti, which always makes Tom laugh.

Ingredients

1 pound spaghetti

1 1/2 pounds lean ground beef

1 teaspoon salt

1/2 teaspoon black pepper

1 (24 ounce) jar marinara sauce

1 teaspoon Italian seasoning

8 ounces cream cheese, softened

1 cup cottage cheese

1/2 cup sour cream

1 clove garlic, minced

4 tablespoons butter, sliced

3 cups shredded mozzarella cheese

Make sure the cream cheese is fully soft so it blends smoothly with the cottage cheese. Drain the beef well so the sauce does not turn greasy on top. If cottage cheese texture bothers anyone at your table, blend it smooth first and nobody will know it is there.

Instructions

Set the oven at 350F. Butter a 9 by 13 inch baking dish.

Boil the spaghetti in salted water, stopping 2 minutes before the package time. Drain.

Brown the beef in a big skillet over medium high for 8 to 10 minutes, until cooked through to 160F. Pour off the grease, season with salt and pepper, then add the marinara and Italian seasoning and let it simmer 5 minutes.

Beat the cream cheese in a bowl with the garlic, sour cream and cottage cheese until no lumps remain.

Scatter half of the butter pats over the bottom of the dish. Lay half the spaghetti on top of the butter and spread the cheese mixture over it.

Add the rest of the spaghetti, dot it with the remaining butter and pour the meat sauce evenly over everything.

Bake it under a sheet of foil for 30 minutes. Remove the foil, scatter the mozzarella over the top and bake another 10 to 15 minutes, until bubbly and melted.

Let it rest for 10 minutes, then cut it into squares.

My oldest son gave this its name in high school, and it stuck because it really does taste extravagant. It tastes like lasagna but asks for none of the fussy layering.

Full fat cream cheese and sour cream make the filling the creamiest. Leftover squares reheat nicely in the microwave and taste even better the next day.

11) Scalloped Potatoes and Ham

Scalloped potatoes and ham turns thin potato slices and smoky ham into a creamy, cheesy supper in one dish. A homemade cheddar sauce seeps between the slices and grows thicker as the potatoes give up their starch. Baking under foil first steams the slices tender, and the uncovered finish turns the top golden.

Pair it with steamed green beans or glazed carrots and a basket of soft dinner rolls. It makes a wonderful Sunday supper or a cozy dinner after a day of shoveling snow. A dish of homemade applesauce on the side goes so well with the ham.

Ingredients

3 pounds russet potatoes, peeled and sliced 1/8 inch thick

3 cups diced cooked ham

4 tablespoons butter

1 yellow onion, finely diced

2 cloves garlic, minced

1/4 cup all purpose flour

3 cups whole milk

1 cup chicken broth

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

2 cups shredded sharp cheddar cheese, divided

Slice the potatoes an even 1/8 inch thick, ideally with a mandoline and its hand guard, so every slice cooks at the same pace. Do not rinse the slices, because their starch helps thicken the sauce. Leftover holiday ham works beautifully here and gives the dish a smokier flavor.

Instructions

Set the oven at 375F. Butter a 9 by 13 inch dish.

Melt the butter in a saucepan on medium. Cook the onion for 5 minutes, until tender, then add the garlic for 30 seconds.

Whisk in the flour and cook for a minute. Slowly whisk in the milk and then the broth, cooking 5 to 6 minutes and whisking frequently, until it thickens a bit. Season with the thyme, salt and pepper, then stir in a cup of cheddar until it melts.

Shingle a third of the potatoes across the dish so they overlap a little. Scatter half the ham over them and pour on a third of the sauce.

Make a second layer with another third of the potatoes, the rest of the ham and another third of the sauce. Top with the final potatoes and pour on the last of the sauce.

Seal the dish with foil and bake it for 45 minutes. Remove the foil, sprinkle on the remaining cheddar and bake 25 to 30 minutes longer, until a knife slides easily into the potatoes and the top is golden.

Let it stand for 15 minutes before serving to give the sauce time to set.

This is how I use up the Easter ham, and some winters I buy a ham just so I can make it. It is filling enough that a simple salad from the garden is all you need alongside.

Cut the potatoes into even slices so they all finish cooking together. A mandoline makes it fast, though a sharp knife and a bit of patience work just as well.

12) Chicken Cordon Bleu Casserole

This casserole gives you every bit of the flavor of chicken cordon bleu with no rolling or breading at all. Tender chicken, salty ham and melted Swiss sit under a creamy mustard sauce with a little tang. Buttered panko on top delivers the same golden crunch you love from the classic version.

Company dinners call for this one, served with buttered egg noodles and a crisp green salad. It looks so elegant in the dish that guests assume it took all afternoon. A glass of white wine for the grownups and lemonade for the kids makes it feel special.

Ingredients

4 cups cubed cooked chicken

8 ounces sliced deli ham, chopped

8 slices Swiss cheese

4 tablespoons butter

1/4 cup all purpose flour

2 cups whole milk

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup grated Parmesan cheese

1 cup panko breadcrumbs

2 tablespoons butter, melted

Taste the sauce before pouring, since ham varies a lot in saltiness, and add a little more mustard if you like a sharper bite. Pat the chopped ham dry if it seems wet so it does not water down the sauce. Leftover roast or rotisserie chicken works perfectly here and saves a lot of time.

Instructions

Set the oven at 350F. Butter a 9 by 13 inch pan.

Spread the chicken across the bottom of the pan and top it with the chopped ham. Lay the Swiss slices on top, overlapping them so they cover everything.

In a saucepan on medium, melt 4 tablespoons of butter. Add the flour and whisk for a minute.

Gradually whisk in the milk, then cook it for 4 to 5 minutes, whisking frequently, until it is bubbling and thick.

Take the pan off the burner and whisk in the mustard, lemon juice, Parmesan, salt and pepper until smooth. Pour the sauce over the Swiss in an even layer.

Stir the panko together with the melted butter and spread it over the sauce.

Bake with no cover for 25 to 30 minutes. You want bubbling sauce at the sides, a center at 165F and golden crumbs.

Rest for 5 minutes and serve with rice, or alongside green beans and some roasted potatoes.

Cordon bleu always seemed like something you ordered at a nice restaurant until I tried this shortcut. These days it is an easy weeknight supper that still feels a bit elegant.

This is a smart way to use leftover holiday ham and a rotisserie chicken. You can assemble it a day early, but add the crumbs just before baking so they stay crunchy.

13) Baked Stuffed Shells

Baked stuffed shells are jumbo pasta shells packed with a creamy ricotta and spinach filling and baked in a hearty meat sauce. Each tender shell eats like a small personal serving of cheesy lasagna. A layer of melted mozzarella over the top pulls everything together.

Arrange three or four shells on each plate with extra sauce spooned over and a sprinkle of fresh basil. Garlic bread and a crisp green salad make it a complete Italian dinner. These freeze beautifully, so I often make a second pan for a busy week.

Ingredients

1 (12 ounce) box jumbo pasta shells

1 (24 ounce) jar marinara sauce

1 (15 ounce) can crushed tomatoes

1 pound ground beef

30 ounces ricotta cheese

2 large eggs

1 cup grated Parmesan cheese

3 cups shredded mozzarella cheese, divided

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

2 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

Squeeze the spinach really dry in a clean towel, since extra water makes the filling runny. A zip top bag with the corner snipped off fills the shells quickly and neatly. Cook a few extra shells, because some always tear in the pot.

Instructions

Preheat the oven to 375F. Cook the shells 2 minutes less than the box suggests, drain them and spread them on an oiled sheet pan to keep them from sticking together.

In a skillet over medium high, brown the beef for 8 minutes, until it is cooked to 160F. Pour away the fat, then add the marinara and crushed tomatoes and stir.

Mix the ricotta and eggs in a big bowl, then add the Parmesan, 2 cups of mozzarella, the spinach, garlic, Italian seasoning, salt and pepper and stir until combined.

Spoon half of the meat sauce into a 9 by 13 inch dish.

Fill every shell with roughly 2 heaping tablespoons of the cheese filling and set them open side up in the sauce.

Spoon the rest of the sauce over the shells and scatter the last cup of mozzarella on top.

Bake it under a sheet of foil for 25 minutes. Take off the foil and bake another 10 to 15 minutes, until golden and bubbling. Let the pan rest 10 minutes before serving.

The grandkids love to help stuff the shells, so this has become our Sunday afternoon kitchen project. It makes a big pan, and there is never much left by Monday.

Fill a zip top bag with the ricotta mixture and snip a corner to pipe the filling quickly and neatly. You can freeze the stuffed shells on a tray, bag them and bake from frozen with a bit of extra time.

14) Eggplant Parmesan Casserole

This eggplant Parmesan stacks crisp breaded eggplant, tomato sauce and loads of melted cheese in one Italian style dish. Oven baking the breaded slices rather than frying them makes it lighter and far less messy. A sprinkle of salt on the raw slices pulls out excess water, so the finished dish is never soggy.

Offer it with a side of spaghetti tossed in olive oil and garlic and a loaf of crusty bread. A simple green salad with balsamic vinaigrette makes it a complete meatless dinner. It is a great choice when we have a vegetarian guest, and everyone else loves it too.

Ingredients

2 large eggplants, sliced into 1/2 inch rounds

1 1/2 teaspoons salt, divided

1/2 cup olive oil

2 large eggs

2 cups Italian seasoned breadcrumbs

1 cup grated Parmesan cheese, divided

1 (24 ounce) jar marinara sauce

1 (15 ounce) can crushed tomatoes

1 teaspoon dried oregano

3 cups shredded mozzarella cheese

1/4 cup chopped fresh basil

Choose firm eggplants with shiny skin, since older ones are more bitter and seedy. Slice the rounds evenly so they all bake at the same pace and none turn leathery. Press the crumbs on firmly so they stay attached during baking and layering.

Instructions

Preheat the oven to 425F. Cover two sheet pans with parchment and brush on a little of the olive oil.

Sprinkle the eggplant rounds with 1 teaspoon of salt and leave them for 15 minutes. Blot them dry with paper towels.

Beat the eggs in a shallow bowl. In a second shallow bowl, stir the seasoned breadcrumbs together with half a cup of Parmesan. Dip each round in egg and then press it firmly into the crumbs.

Lay the coated slices on the prepared pans, brush the tops with the rest of the oil and bake for 20 minutes, turning them halfway, until golden and soft. Turn the oven down to 375F.

In a bowl, combine the marinara, crushed tomatoes, oregano and the remaining 1/2 teaspoon of salt.

Spread 1 cup of the sauce in a 9 by 13 inch dish. Add half the eggplant, half of the remaining sauce, 1 1/2 cups of mozzarella and 1/4 cup of Parmesan, then repeat once more.

Bake with no cover for 25 to 30 minutes, until browned and bubbling. Let it rest for 15 minutes and finish with fresh basil.

This is our favorite supper without meat, and even the eggplant doubters at my table go back for more. It is hearty enough to take the place of lasagna.

Bake the breaded eggplant slices a day early and refrigerate them. When you are ready, the layering takes only about 10 minutes before it goes into the oven.

15) Unstuffed Cabbage Roll Casserole

This casserole captures the sweet and tangy taste of old world cabbage rolls without any of the rolling. Tender cabbage, rice and seasoned beef share the pan with a bright tomato sauce. The raw rice cooks right alongside everything else and drinks in all of those savory juices.

Rye bread with butter and a dollop of sour cream on top are all it needs. It reminds me of my grandmother's kitchen, and it tastes even better the next day. A crisp cucumber salad with dill makes a cool, fresh side.

Ingredients

1 1/2 pounds lean ground beef

1 yellow onion, diced

3 cloves garlic, minced

1 small head green cabbage, chopped into 1 inch pieces

1 (28 ounce) can diced tomatoes

1 (15 ounce) can tomato sauce

3/4 cup uncooked long grain white rice

1 cup beef broth

1 tablespoon brown sugar

1 tablespoon apple cider vinegar

1 teaspoon paprika

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1 1/2 cups shredded mozzarella cheese

Stick with long grain white rice, since brown rice needs more liquid and time and will stay crunchy. Seal the foil tightly around the edges, because escaping steam leaves the rice underdone. If the rice is still firm at 60 minutes, add a splash of broth and bake 10 minutes more.

Instructions

Set the oven at 350F. Butter a 9 by 13 inch dish or a big Dutch oven.

In a large skillet over medium high, cook the beef and onion for 8 to 10 minutes, crumbling it as it browns, until the meat is 160F. Add the garlic for a minute, then drain the grease.

Add the tomatoes and all their juice, the tomato sauce and the broth, then the sugar, vinegar, paprika, salt and pepper. Stir and bring it to a simmer.

Pile the chopped cabbage into the baking dish and scatter the dry rice evenly across it.

Pour the beef mixture over the cabbage and rice, then press gently so all the rice sits under the liquid.

Seal it with foil and let it bake 50 to 60 minutes. The cabbage should be soft and the rice completely cooked.

Take off the foil, give it a gentle stir, top with the mozzarella and bake 10 minutes longer, until melted. Let it rest 5 minutes before serving.

My grandmother would spend an entire afternoon rolling cabbage leaves, and this shortcut tastes surprisingly like hers. It is also one of the thriftiest suppers I make.

Like many casseroles, this one is even better the following day. Leftovers will keep for 4 days in the refrigerator or as long as 3 months in the freezer.

Before You Start Cooking

Nearly every casserole here freezes well with a little planning. Line the dish with foil, build the casserole, freeze it solid, then pop the block out and wrap it tightly. Your baking dish is free again, and supper slides right back in whenever you need it.

I hope these warm dishes bring your people to the table on the coldest nights of the year. Carrying a bubbling pan from the oven to a table full of hungry faces is still one of my favorite parts of the week. Happy baking, and stay warm.