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.
Tuna Noodle Casserole 
A remake of the grammar-school original.
Green Bean Casserole
Redux
We still crave it, so we decided to improve it.
Chicken and Wild Rice Casserole
A hearty casserole scented with porcini mushrooms.
Beef and Green Tomato Casserole
A Southern-style casserole to comfort a crowd, served with sweet potato biscuits.
