4 Unexpected (and Insanely Delicious) Casseroles
We never saw these coming—and now they're some of our most beloved dishes.
Photo: ° Ray Kachatorian
Taco Night, Revamped
In this recipe from The Family Table, siblings Jazz, Jake, Jurnee and Jussie Smollett take everything we love about Taco Tuesdays and turn it into one hot and bubbling casserole. It starts with what's almost a quickie version of chili: sautéed onion, jalapeño, ground chicken, spices, beans and diced tomatoes. This becomes one layer of the "lasagna"; the others are toasted flour tortillas; and a blend of Monterey Jack, cheddar and pepper Jack. After baking the dish, you top it with tomato and avocado slices, and spicy sour cream. Just as with your favorite tacos, extra hot sauce is optional (though highly recommended).
Get the recipe: Chicken Taco Lasagna
Photo: Michelle Smith
A Brave (and Brilliant) Take on Tuna-Noodle
Reinventing a classic that's as revered as tuna noodle may seem risky, yet Michelle Smith pulls it off in this creative dish. The recipe, featured in her new book, The Whole Smiths Good Food Cookbook, is innovative and wildly delicious, swapping in spaghetti squash for the pasta, and a creamy cashew sauce for the cheese. Smith also adds cremini mushrooms for a bit more heft (in addition to the tuna), and crushed pork rinds on top for a salty, crispy crust.
Get the recipe: Spaghetti Squash Tuna Casserole
Photo: Jodi Moreno
A Summer Spread, Pie-i-fied
Here's a brand new way to use up all the vegetables overflowing at the farmers' market in the summer months: a ratatouille pot pie. The genius recipe, from Jodi Moreno's new book, More with Less, calls for eggplant, onion, zucchini, yellow squash and grape tomatoes; they make for a vibrant and delicious filling. You sauté the veggies with wine, then layer thinly sliced potatoes on top and bake until the spuds are tender and browned around the edges.
Get the recipe: Ratatouille Pot Pie with a Potato Crust
Photo: ° 2017 by Aubrie Pick
The Pizza-Inspired Pasta
Pizza plus macaroni and cheese is just as amazing as it sounds. And thanks to this recipe from Great Tastes by Danielle and Laura Kosann, it can be a part of your regular dinner rotation. The bottom layer consists of cooked elbows or penne that you've tossed in a cheddar-and-mozzarella sauce. Bake until bubbling, and then take it in a pizza direction by spreading tomato sauce over the mac and cheese, arranging torn pieces of fresh mozzarella on top and baking a few minutes longer. The result is a "why didn't I think of this sooner?" revelation.
Get the recipe: Pizza Macaroni and Cheese