Sour cream noodle bake is a classic, homestyle recipe that’s pure comfort in a casserole dish. Curly egg noodles are mixed ...

This hearty vegan casserole is designed to use up the odds and ends in your fridge – pop in any leftover beans or chickpeas, tomatoes and spice paste you have. Each serving (excluding rice or ...

What’s one to do when the weather just can’t make up its mind? Whip up a spring pasta casserole that makes the best of this in-between period, combining tender spinach, zucchini and spring ...

A simple vegetarian sausage casserole that packs a punch of smoky paprika. Using frozen veggie sausages and a few store-cupboard heroes, it’s inexpensive, quick to make and flexible: if you ...

Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce. Bake for 20 minutes. Top with the ...

Season with salt and pepper. Transfer cauliflower mixture to an amply sized casserole dish. Pour milk sauce over to coat cauliflower. Bake until golden brown, 40-45 minutes.

We wouldn't even reheat it; we would just eat it warm from the casserole. It's even better the next day if you manage to have leftovers. Technique tip: If starting to over-color, cover with foil.