48 of Nonna’s Favorite Casseroles

From the Recipe Creator: I developed this recipe one summer when my husband planted eggplant and tomatoes. I was thrilled when this special casserole won high honors at a national beef contest.—Celeste Copper, Baton Rouge, Louisiana

From the Recipe Creator: I enjoy making this baked ziti recipe for family and friends. It's easy to prepare, and I like to get creative with the sauce. Sometimes, I might add my home-canned tomatoes, mushrooms or vegetables. —Elaine Anderson, New Galilee, Pennsylvania

From the Recipe Creator: Welcome your family in from the cold with this moist and delicious meat loaf with wonderful southwestern taco flavor. This is down-home comfort food at its healthy best! —Mary Relyea, Canastota, New York

From the Recipe Creator: After my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week! —Dohreen Winkler, Howell, Michigan

From the Recipe Creator: Many of my casserole recipes have been frowned upon by my children, but they give a cheer when they hear we’re having baked ziti for supper. I’ve tried to incorporate more meatless meals into our menus, which is how this baked ziti without meat got started. No one misses the meat in this one. Even the leftovers are well-liked.—Charity Burkholder, Pittsboro, Indiana

From the Recipe Creator: This classic Italian entree comes together in a snap but tastes as if it took hours. It's so tasty and easy to fix. My family always enjoys it. —Carolyn Henderson, Maple Plain, Minnesota

From the Recipe Creator: This is an easy, hearty and delicious meal for a chilly evening! Its cheesy goodness will have you going in for seconds. Serve with salad and garlic bread. —Sue Aschemeier, Defiance, Ohio

From the Recipe Creator: My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. —Mary Lee Thomas, Logansport, Indiana

From the Recipe Creator: This is the best shepherd’s pie recipe I’ve ever tasted. It’s very quick to make, and I usually have most—if not all—of the ingredients already on hand. —Tirzah Sandt, San Diego, California

From the Recipe Creator: My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers makes it a favorite healthy pasta recipe in our house. —Theresa Smith, Sheboygan, Wisconsin

From the Recipe Creator: I love cooking, but I'm not into fancy gourmet foods. I think it's more challenging to make delicious, down-home foods like this beefy casserole with ingredients easily found in the refrigerator and on my pantry shelves. —Marjorie Carey, Alamosa, Colorado

From the Recipe Creator: We enjoy serving this tasty chicken bruschetta to both family and guests. It just might become your new favorite way to use up summer tomatoes and basil. —Carolin Cattoi-Demkiw, Lethbridge, Alberta

From the Recipe Creator: These authentic Italian eggplant roll-ups can take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. —Nancy Sousley, Lafayette, Indiana

From the Recipe Creator: This cheesy crowd-pleasing dish puts a different spin on spaghetti. The leftovers, if there are any, freeze well for a quick future meal. —Ruth Koberna, Brecksville, Ohio

From the Recipe Creator: When you taste this dish, you’ll think it’s a from-scratch recipe—but it starts with frozen ravioli! —Patricia Smith, Asheboro, North Carolina

From the Recipe Creator: My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes—like this one—with our harvest. —Breanne Heath, Chicago, Illinois

From the Recipe Creator: This old-fashioned side uses lots of delicious tomatoes and seasonings that give it an Italian twist. Every time I serve it, someone asks for the recipe. —Norma Nelson, Punta Gorda, Florida

From the Recipe Creator: This must-try casserole tastes so good when it’s hot and bubbly from the oven. The onions add some crunch. —Margaret Wilson, San Bernardino, California

From the Recipe Creator: When my aunt first told me about these shells, they sounded like a lot of work—but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. —Amelia Hopkin, Salt Lake City, Utah

From the Recipe Creator: To make this twist on traditional baked pasta, we start with creamy goat cheese and build from there with mozzarella, ricotta and Parmesan cheese. —Teresa Ralston, New Albany, Ohio

From the Recipe Creator: When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is magic. —Jennifer Gilbert, Brighton, Michigan

From the Recipe Creator: It takes a little longer to make baked spaghetti, but the difference in taste, texture and richness is well worth the time. I serve this lasagna-style dish with a tossed green salad and breadsticks for a hearty, healthy meal. —Betty Rabe, Mahtomedi, Minnesota

From the Recipe Creator: I love this recipe because it makes two hearty casseroles. Every time I make it I add a little something different, such as extra garlic, to give it an added boost of flavor. —Debra Butcher, Decatur, Indiana

From the Recipe Creator: Here’s a rich and comforting dish that’s terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these cheesy and satisfying shells. —Blair Lonergan, Rochelle, Virginia

From the Recipe Creator: Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois

From the Recipe Creator: Kids will line up for this zippy pizza-flavored dish. The recipe makes two casseroles, so you can serve one to your family right away and keep the other in the freezer for another night. —Nancy Scarlett, Graham, North Carolina

From the Recipe Creator: This is my family’s favorite every week or two and we never tire of it. I like that I can put it together and relax while it bakes. —Carmen Vanosch, Vernon, British Columbia

From the Recipe Creator: While growing up, I always wanted this meal on my birthday. Mother made the sauce from scratch, but now I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. —Deb Morrison, Skiatook, Oklahoma

From the Recipe Creator: I like making this dish for special occasions. You can also use low-fat ingredients, and it turns out just as good. —Liz Lorch, Spirit Lake, Iowa

From the Recipe Creator: An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. —Marjorie Roberts, West Chazy, New York

From the Recipe Creator: I had ground beef and veggies on hand so I came up with this pizza-flavored casserole. I never expected my family to love it so much. It's a good way to sneak in some extra veggies for the kids. —Jennifer Wise, Selinsgrove, Pennsylvania

From the Recipe Creator: If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. —Carol Mieske, Red Bluff, California

From the Recipe Creator: When we gather for Sunday dinner, we crave pasta. I had a hankering for meatballs, too, so I developed a meaty spaghetti casserole. —Kim Forni, Laconia, New Hampshire

From the Recipe Creator: Macaroni and cheese is one of the ultimate comfort foods. My recipe gives it an Italian twist. —Tammy Rex, New Tripoli, Pennsylvania

From the Recipe Creator: I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.—Karla Johnson, East Helena, Montana

From the Recipe Creator: This rich, cheesy recipe proves that casseroles can be both convenient and classy. If you want to take it even further, stir in fresh crabmeat. —Amanda Blair, Lebanon, Oregon

From the Recipe Creator: This recipe has fed not only my own family, but many neighborhood kids! They come running when I make this supper. It's one of those things you throw together after work on a busy day because you know it works. —Julie May, Hattiesburg, Mississippi

From the Recipe Creator: The name of this Italian-inspired dish means "baked pasta with beans." But my busy family translates it as "super satisfying dinner." —Cindy Preller, Grayslake, Illinois

From the Recipe Creator: Compliments crop up as fast as vines when folks sample this zucchini casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. —Kimberly Speta, Kennedy, New York

From the Recipe Creator: I’ve swapped in other meats—such as chicken sausage, veal or ground pork—and added in summer squash, zucchini, green beans and mushrooms, depending on what’s in season. Also, fresh herbs really perk up the flavors. —Kim Forni, Laconia, New Hampshire

From the Recipe Creator: This entree is unbelievably simple to prepare yet tastes delicious. The fact that you use frozen ravioli—straight from the bag without boiling or thawing—saves so much time.—Susan Kehl, Pembroke Pines, Florida

From the Recipe Creator: This recipe has been enjoyed by three generations of my family. My mother concocted it years ago using a few ingredients she said were handy at the time. The aroma from these ingredients brings back fond memories of home. —Theresa Kreyche, Tustin, California

From the Recipe Creator: Even though we're not Italian, this rich, cheesy pasta dish is a family tradition for holidays and other special occasions. It tastes just like lasagna without the layering work. —Nancy Mundhenke, Kinsley, Kansas

From the Recipe Creator: We plant zucchini every year and always seem to have more than we can use! This hearty zucchini lasagna is a delicious way to use an abundant crop. —Charlotte McDaniel, Williamsville, Illinois

From the Recipe Creator: When chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. —Cynthia Gerken, Naples, Florida

From the Recipe Creator: This satisfying easy baked spaghetti recipe comes together and will please everyone at your table. Add a salad and breadsticks, and dinner's done. —Betty Rabe, Mahtomedi, Minnesota