This hearty meat and potato casserole is perfect for a nontraditional Passover main. Get the recipe for Brisket and Potato Kugel »

These are savory baked beans, but they have no Boston sweetness. Think of this gratin as a meatless cassoulet meant to accompany a roast or salad. Get the recipe for Lima Bean Gratin with Herbed Bread Crumbs »

Ground beef and vegetables are spiced with chili powder and cumin under a tender cornmeal crust in this casserole. Get the recipe for Tamale Pie »

It’s not a classic soufflé, but this dish makes a delicious centerpiece for a holiday breakfast any time of the year. Quick and easy, it is best assembled the night before it’s served. Get the recipe for Never Fail Soufflé »

This recipe is an adaptation of the one developed in the 1950s by the Campbell’s Soup Company. Get the recipe for Green Bean Casserole »

Reblochon, a soft washed-rind cheese from the French Alps, adds a luxurious creaminess and delicious pungency to this simple bacon and potato gratin. Get the recipe for French Bacon, Potato, and Reblochon Casserole (Tartiflette) »

In this traditional Maltese dish, pasta is tossed with a spiced meat sauce and baked in a puff-pastry shell. Get the recipe for Baked Macaroni in Pastry (Timpana) »

In this pub staple, gravy is added to minced meat, onions, and any vegetables on hand and topped with a buttery mound of mashed potato is dolloped on top. Get the recipe for Shepherd’s Pie »

This version of the American classic has a smattering of colorful vegetables and a sauce enriched by sherry and parmesan. Get the recipe for Turkey Tetrazzini »

Fried eggplant is layered with homemade red sauce and two types of cheese—mozzarella and Pecorino Romano. Get the recipe for Eggplant Parmigiana »

Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser. Get the recipe for Old-Fashioned Scalloped Potatoes »

This creamy-but-zesty pasta casserole combines shrimp, melted cheese, and béchamel. Get the recipe for Pasta and Shrimp Casserole (Camusclim) »

Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole. Get the recipe for Broccoli Casserole »

Coleslaw gets a makeover as a filling and hearty casserole that test kitchen assistant Sarah Ruth Maier grew up eating at family functions. Get the recipe for Van Valkenberg Hot Slaw »

This simple but satisfying casserole bursting with sausage and cheese is an easy favorite for late, lazy weekend breakfasts. Get the recipe for Sausage and Cheddar Breakfast Casserole »

This duck-lover’s version of the classic southern French casserole includes the bird in rich sausages, bone-in legs and thighs, breast meat, and the traditional confit. Get the recipe for Baked White Bean and Duck Casserole (Cassoulet au Canard) »

Sweet, translucent roasted onions marry beautifully with the béchamel and Gorgonzola in this rich casserole. Get the recipe for Creamed Onion Gratin »

This field pea gratin is a beautiful blend of cuisines—French technique and Southern ingredients. Get the recipe for Field Pea Gratin »

The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good substitute. Get the recipe for Potato and Squash Gratin (Gratin de Courge) »

This classic gratin dauphinois, or scalloped potatoes, is one of our favorite comfort foods. Get the recipe for Potato Gratin »

Give chicken new life by mixing it with broccoli and dousing it in a sauce of sherry, cheese, and cream. Get the recipe for Chicken Divan »

This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City. Get the recipe for Cheesy Corn Casserole »