Casserole

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.

For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.

All the flavors of Eastern European cabbage rolls, but without the rolling. 

Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?

Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides. 

After an intense internal debate about what a noodle kugel should be—naked or cereal-topped? wide noodles or extra-wide noodles? souffléed or custardy? sweet or...savory?!—this is where we landed.

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

This weekend brunch project is a springtime party showstopper.

You can't go wrong with cheese, cream, and pancetta.

The perfect cold weather brunch.

Our best recipe for moussaka has layers of eggplant, rich tomato sauce with ground lamb, and a pillowy, bronzed béchamel top. Plus: It can be made ahead.

We would eat pretty much anything topped with mashed potatoes.

Feel free to sub store-bought tortilla chips for the tostadas.

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

Brown butter and rosemary are the ultimate, timeless pairing for sweet potatoes. Making your own breadcrumbs from sourdough bread shoots this recipe into all-star status, but using store-bought in a pinch is perfectly fine too.

Ras-el-hanout is a Moroccan spice blend that contains several warming spices (such as cinnamon and nutmeg) with a little ginger and chile for heat. If you can’t find it, use garam masala instead.

This is ideal for a brunch party; the entire casserole can be assembled the night before so all that’s left to do is bake it the next day. And let’s be real: We’d happily eat it for dinner, too.

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!