From Vegetarian Times

For a light entree on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.

Zucchini-Tomato Gratin

From VELVEETA®

The easy, cheesy, noodle-y deliciousness of homemade mac 'n' cheese, made extra-special with red pepper and Velveeta.

Easy Homemade Macaroni & Cheese

From Pepperidge Farm Puff Pastry

Perk up dinnertime at your house with these easy-to-prepare Napoleons layered with refried beans, shredded Cheddar, green chiles, sour cream, tomatoes and green onions.

Mexicali Napoleons

From Betty Crocker

Try this vegetable recipe from Betty Crocker.

Gruyere Vegetable Bake

From Better Homes and Gardens

This low-fat Tex-Mex favorite can also be served as a side dish for up to 12 people.

Tortilla-Black Bean Casserole

From Better Homes and Gardens

Topped with cornmeal dumplings, this zesty meatless recipe is sure to become a family favorite.

Tex-Mex Beans with Dumplings

From MorningStar Farms

Baked Chik Salad

From MorningStar Farms

Black Bean and Rice Bake

From Vegetarian Times

Straying from meat replacements, Janet DeGras, second-place winner in VT's 2008 Reader Recipe Contest, re-created this typically lamb-filled classic with eggplant as the featured ingredient. "The density of eggplant makes it a good substitute for meat, and its creaminess goes really well with mashed potatoes," DeGras notes. The inside-out technique of putting the green vegetables on top of the casserole instead of inside adds color to the dish and pick up crunchiness as they bake.

Unemployed Shepherd's Pie

From Vegetarian Times

Prepare these individual casseroles the night before, and pop them in the oven when you get home from work.

Broccoli-Potato Stratas

From Food & Wine

Madras curry powder is a blend of many spices, including cardamom, chiles, coriander, and cumin. Since it is hotter than regular curry powder, it adds a delicious kick to this Indian-style, late-summer vegetable stew of eggplant, tomatoes, and chickpeas in a sublime coconut-ginger broth. Prepare the recipe with vegetable stock for an excellent vegetarian main course.

Eggplant, Chickpea, and Tomato Curry

From Hidden Valley®

Hidden Valley Minestrone Pasta Bake

From Hidden Valley®

Valley Eggplant Parmigianino

From VELVEETA®

Mary's Macaroni & Cheese

From VELVEETA®

Baked Macaroni and Cheese

From Kellogg's

Spinach-Feta Bake

From MorningStar Farms

Individual Chik'n Pot Pies with Puff Pastry

From Family Circle

A layer of eggs and seafood top au gratin potatoes made from a mix in this easy casserole recipe.

Eggs-for-Supper Casserole

From Better Homes and Gardens

Try a new comfort food--this easy meatless casserole is made with spinach, tofu, and rice.

Spinach-Rice Casserole

From Fitness

An avocado mixture fills the tortillas to make these enchiladas. A spicy beer and tomato mixture makes the sauce for this dinner casserole.

Deena Kastor's Avocado Enchiladas

From Heart-Healthy Living

This vegetarian casserole is high in protein thanks to the raw cashews and beans. Whole wheat pasta adds fiber to the recipe.

Baked Penne Florentine

From Panera Bread®

You can assemble this dish the night before, so all you have to do in the morning is pop it in the oven.

Asparagus and Fontina Breakfast Bake

From Better Homes and Gardens

Coconut and peanut butter give this sweet potato and wild rice casserole a most intriguing Asian flavor, making it a perfect holiday side dish for adventurous eaters. When using coconut milk, shake the can vigorously before measuring -- its contents tend to settle.

Coconut Sweet Potatoes and Wild Rice

From Better Homes and Gardens

Barley-Squash Gratin

From MorningStar Farms

Humble Crumble Pie