What I like about casserole dishes is that almost everything happens in one pan. So if you’re pressed for time and don’t want to end up with a pile of dirty dishes, this could be a style of cooking that suits you. Another advantage of casseroles is their flexibility: Don’t have carrots? Go ahead and toss in that bag of frozen peas instead. No salmon? A can of tuna will do the job. Be adventurous – it’s casserole night!

Tuna Noodle:If you’ve got any kind of dried pasta and a can of tuna, you’ve got the core ingredients for this classic casserole. Actually, it turns out more like a great pasta dish that looks like it took some skill. Little will your guests know that this is a fairly low-maintenance recipe.

Bow Ties with Beef and Beans is totally made in one large frying pan. This recipe tastes so good your would never guess it was developed by a registered dietician.

Chicken Enchilada: This is one of my favorite recipes for a pretty popular casserole dish. There are two versions of the recipe here — one fancy, one simple. The choice is yours.

Beef: Oh, this is so sinfully effortless! This is a tried-and-true casserole that is stick-to-your-ribs delish, but with a modern update. This meal is down-home American, something you’ll probably remember eating as a kid.

Turkey and Wild Rice:Here’s another top-notch recipe where you can substitute pretty much anything for the turkey: chicken, salmon, shrimp, you name it!

Zucchini, Rice and Tomato: If you’re trying to eat more vegetables, this dish has a terrific combination of taste and color. Egg white is the surprise ingredient that helps keep everything from falling apart.

Tip: To avoid having to scrub the casserole dish after cooking, use a disposable aluminum pan that you can just toss once you’re done. If that’s not an option, spray the casserole dish with oil, or line it with foil.

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