Ham and Potatoes Sarladaise by Bruce Weinstein and Mark Scarbrough: Russet potatoes work best for this Americanized French dish, which layers thin-sliced fried potato slices with wet-cured ham such as prosciutto cotto, parsley and garlic.
Baked Fideo by Mary Sue Milliken and Susan Feniger: This Mexican casserole made with a pasta like fideo, vermicelli or angel hair is garnished with avocado, cilantro and crema or sour cream for a year-round dish that's ideal for entertaining.
Comfort foods don't need to include beef or chicken to be satisfying! These meat-free casseroles have plenty of flavor and substance to offer.
Mushroom Stroganoff With Basmati Rice by Nigella Lawson: This make-ahead casserole requires more than 17 cups of various mushrooms, but they cook down significantly! Basmati rice is an ideal accompaniment.
Slow-Baked Cannellini With Olives, Escarole and Gremolata by Lorna Sass: Dried beans become incredibly creamy when slow-cooked in an oven, while escarole becomes silky and thickens the broth as it cooks. This wintry casserole takes minutes to assemble and can be left in the oven until you're ready to eat.
All-American Cheese Strata by Laura Werlin: As an alternative to macaroni and cheese, this simple baked dish layers cheese and bread with egg and milk. As it cooks, it puffs and then deflates like a soufflé.
Eggplant Parmesan With Fresh Basil by Anne Byrn: Without breadcrumbs, this dish focuses on the eggplant themselves as well as pasta sauce enhanced by red wine and fresh basil leaves.
Also of interest: Slow Cooker Recipes.