Casserole

This hot chicken casserole is perfectly seasoned. Lots of celery and almonds give it a nice crunch. You may be inclined to leave off the potato-chip topping, but believe me, it won't be the same without it!

Coarsely mashed vegetables are the main ingredients in this utterly surprising — and irresistible — kugel.

The pasta is divided among four 3 1/2-quart baking dishes so they can be baked individually for open-house-style serving. But you can use any size bake-and-serve dishes — even a roasting pan or a paella pan.

Tracy Jones Midland, Texas, writes: "I wanted to share a Christmas breakfast recipe given to my mother, Cherry Jones, by Ann Westerman, a lifelong friend. My family quickly adopted the tradition of preparing this dish on Christmas Eve, then baking it on Christmas morning while opening our presents." The thick slices of garlicky bread in this dish are known as Texas toast.

Because Gruyère is somewhat salty, use unbrined roast turkey in this dish. Also, and old-fashioned turkey gravy (no cider or soy sauce) will enhance the gratin best.

Get the most out of every ingredient by layering flavors. Roasting portobello mushrooms before adding them to the lasagna lends a meaty smokiness. Creamy béchamel sauce makes this lasagna even more luxurious.

Tony Kerum's deliciously satisfying version of Croatian moussaka — featuring potatoes in place of the more traditional eggplant — keeps film crews well fed.

Inspired by Big Night Set in New Jersey in the 1950s, this 1996 film revolves around the conflict between two immigrant brothers who decide to open a restaurant. Primo defends his purist Italian cooking to Secondo, his brother, who is more concerned with the bottom line. Frustrated with customers who want simple plates of spaghetti and meatballs, Primo prepares timpano, a complex, drum-shaped dish of pasta-filled pastry. We've taken the timpano and simplified it into a timballo, a molded casserole without a pastry crust. For added flair, arrange the ziti in a decorative pattern as you make the first layer of the timballo.

Great-tasting ingredients add up to a thoroughly satisfying meatless entrée that's perfect for a cool autumn evening.