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8 Gussied-Up Casseroles

Eight recipes to help you out of any casserole rut.
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We're not saying traditional casseroles aren't elegant and glamorous. We're just suggesting that they can be much, much more than all your leftovers mixed together with condensed cream of mushroom soup. Just because casseroles are comforting and easy to put together doesn't mean they can't be impressive and exciting. From a sweet Fig and Anise Clafoutis to a fancy Pasta Al Forno with Pumpkin and Pancetta, here are eight recipes to help you out of any casserole rut.

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8 Gussied-Up Casseroles
Homemade Green Bean Casserole(01 of08)
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We are happily making this version of the classic for our own Thanksgivings. Whole string beans make for a handsome presentation, but to get into the casserole spirit, you could consider cutting them into bite size. - Amanda and Merrill
Photo: Joseph De Leo
Tuna Noodle Casserole - Redux(02 of08)
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This is not your mother's tuna noodle casserole from the sixties! With some simple steps, fiveandspice takes this homey classic into a whole new league. It is hard to imagine how good this really tastes until you just make it. The butter, fresh mushrooms, shallot, fresh herbs, lemon zest, and sherry contribute to this cast of characters to make stars out of tuna noodle. The garlic panko topping adds a dramatic finish. Brilliant. - Sagegreen
Photo: Sarah Shatz
Savory Bread Pudding(03 of08)
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A couple of details really make this dish stand out. First, you toast the bread cubes before combining them with the rest of the ingredients, which ensures a crunchy top layer. Second, you add raw, chopped shallot, which mellows slightly in the oven but still retains a nice, subtle kick. Prosciutto, goat cheese and parmesan make any additional salt gratuitous, while sliced mushrooms and copious amounts of fresh thyme give the bread pudding some depth. - Amanda and Merrill
Photo: Sarah Shatz
Pasta Al Forno with Pumpkin and Pancetta(04 of08)
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The most important part of this technique? You boil the pasta for barely 5 minutes, allowing the final blast in a flaming hot oven to cook it through to al dente and tinge the edges of the shells a lovely rich brown. - Merrill Stubbs.
Photo: Sarah Shatz
Spinach Gratin(05 of08)
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Creamed spinach with a crunch, Lizthechef's gratin applies a layer of finesse to an age-old comfort food. A fragrant onion bechamel, made savory with a generous addition of Gruyere, envelops chopped spinach in its lush embrace without overwhelming it. We especially love the layer of buttery-crisp, salty panko crowning the top. - Amanda and Merrill
Photo: James Ransom
Turkey Tetrazzini(06 of08)
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When I was younger, this was quite arguably my favorite part of Thanksgiving – even though it didn’t occur until a day later! And though I know the addition of nutmeg isn’t original to my family, Lord bless whoever thought of that. I love the heavenly scent in the creamy sauce. - QueenOfGreen
Photo: Nicole Franzen
Fig and Anise Clafoutis(07 of08)
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Oui-Chef has you toast the almonds and anise seed, butter and sugar the baking dish and saute the figs in a honey butter before assembling the clafoutis, all steps which serve to amplify the flavors. Then you pour over the loose clafoutis batter, slide the pan in the oven and wait for your reward. We've made this with both fresh figs and dried Mission figs and both came out splendidly. - Amanda and Merrill
Photo: Sarah Shatz
Chard Gratin(08 of08)
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This recipe comes from Tender, by Nigel Slater. - Amanda Hesser
Photo: James Ransom

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