Casseroles are the pickup truck of the food world: built for utility, not looks. With cheap ingredients and quick preparation, they can easily feed a group and just as easily reheat for lunch.
We like utility, but the classic “one-two-three-dump” formula (condensed soup, canned vegetables, and mushy starch) needs an update. The prep is still simple, but the ingredients are better and fresher. Green bean casserole, for instance, is now made with fresh beans topped with crispy, homemade fried shallots. So if it’s been a while since you’ve casseroled, give these recipes a try.