Make-Ahead Freezer Meals
Who says that casseroles have to be starchy and heavy? This lightly seasoned tomato gratin is a perfect side dish for any hearty meal.
Braised Baby Artichokes with Tomato Coulis
This healthy, zippy Provencal classic is known as artichokes barigoule. Served over whole-grain brown rice or buckwheat couscous, it makes a lovely vegan main course.
Ombré Potato and Root Vegetable Gratin
TV chef Carla Hall layers red beets, sweet potatoes, Yukon Golds and turnips for her fantastic vegetarian gratin, which she top with a crispy Parmesan cheese crust.
A French take on strata, or savory bread pudding, this simple summer dish contains zucchini, onion and tomatoes layered with slices of baguette, then baked with chicken stock and a little cream.
Easy Hummus with Tahini
Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs and soup.
Mashed Potato Casserole with Pulled Chicken and Crispy Bacon
This recipe featuring mashed potatoes, pulled chicken and crispy bacon yields comfort food at its best.
Roasted Winter Squash and Onion Turnovers
The filling for these turnovers also makes a terrific side dish on its own.
Butternut Squash Casserole with Leeks, Prosciutto and Thyme
This luscious squash-studded bread pudding is the ideal accompaniment to roasted meats and birds, or cut it into large squares and serve as a main course with a green salad on the side.
Crunchy Baked Fennel
Sweet roasted slices of fennel topped with herbed bread crumbs make for a fabulous freezer-to-oven side dish.
Savory Ricotta-Squash Tart
Instead of appearing in a soup, squash gets cut into rings, caramelized and baked in a tart that can be served with a salad as a starter, or as an unusual side dish.
Cheesy Mixed Pasta Casserole with Mushrooms
F&W's Melissa Rubel Jacobson created this recipe to use up extra dried mushrooms and odds and ends of pasta. While the different pasta shapes cook at different rates in the water, they all become tender once baked.