Three new spins on old-school casseroles

By Sarah Carey

Cozy, hearty and homey -- a casserole is comfort food at its best. Here are three classics, updated to be even better than you remember.

Everyday Food magazine offers quick, healthy solutions for everyday meals -- from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: everydayfood@marthastewart.com.

Cottage pie with vegetable mash

For a different take on meat and potatoes, try this traditional English dish, a savory ground beef mixture topped with mashed potatoes (and, in this version, carrots).

Salt and pepper

1 pound Yukon Gold potatoes, peeled and diced large

1/2 pound carrots, peeled and diced large

5 cloves garlic, smashed and peeled, divided

4 tablespoons unsalted butter, divided

1 pound ground chuck (80 percent lean)

1 medium yellow onion, diced small

1 pound button or cremini mushrooms, trimmed and thinly sliced

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1. Preheat oven to 450 degrees. In a pot of salted water, bring potatoes, carrots and 3 cloves garlic to a boil. Reduce to a rapid simmer; cook until vegetables are tender, about 15 minutes. Drain and return to pot. Using a masher, mash vegetables until mostly smooth; stir in 3 tablespoons butter. Season with salt and pepper. Finely chop remaining 2 cloves garlic; set aside.

2. In a large skillet over high heat, melt remaining tablespoon butter. Add beef and brown, about 5 minutes. Remove meat from pan, leaving drippings. Reduce heat to medium-high, add onion and cook until translucent, about 5 minutes. Add mushrooms and cook, stirring occasionally, until golden, about 10 minutes. Add chopped garlic, and cook until fragrant, about 1 minute. Return meat and collected juices to pan and stir in tomato paste. Cook, stirring, about 2 minutes. Stir in Worcestershire sauce and 1 cup water and bring to a boil. Reduce heat and simmer until liquid is slightly thickened, about 5 minutes. Season with salt and pepper.

3. Transfer meat mixture to a 9-inch square baking dish. Dollop mashed vegetables over meat and spread to edges of baking dish. Bake until juices are bubbling and topping is golden brown in spots, about 20 minutes. Let sit 5 minutes before serving.

Nutritional information per serving: 364 calories, 23 grams fat (11 grams saturated fat), 18 grams protein, 24 grams carbohydrates, 4 grams fiber, 57 percent of calories from fat.

Creamy chicken and rice

This nostalgic dish (it evokes casseroles made with canned soup) transforms rotisserie chicken. Speed things up by using bags of precooked rice.

3 tablespoons olive oil, divided

4 cups sliced mixed mushrooms (10 ounces)

2 shallots, minced

Salt and pepper

2 tablespoons all-purpose flour

2 1/4 cups chicken broth

4 cups shredded chicken, from a small rotisserie chicken

2 cups cooked rice (white or brown)

1/2 cup frozen peas

1/2 cup fresh parsley, chopped

1/2 cup reduced-fat sour cream

1 cup fresh breadcrumbs

1. Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots, and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, about 10 minutes. Add remaining 2 tablespoons oil and flour. Stir to combine and cook 1 minute.

2. Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.

3. Bake until top is golden brown and mixture is warm throughout, about 15 to 20 minutes.

Nutritional information per serving: 616 calories, 42 grams fat (11 grams saturated fat), 23 grams protein, 36 grams carbohydrates, 3 grams fiber, 76 percent of calories from fat.

Lighter three-cheese mac

Salt and pepper

1/2 pound short tubular pasta, such as cavatappi

2 cups broccoli, cut into florets, stalks peeled and thinly sliced

1 tablespoon olive oil

1 small yellow onion, minced

1/2 teaspoon ground mustard

5 tablespoons all-purpose flour

5 ounces Neufchatel cheese

3 cups 1 percent milk

1 1/4 cups grated extra-sharp cheddar cheese (5 ounces)

1/2 cup grated Parmesan cheese (2 ounces)

1/4 cup panko breadcrumbs, toasted

1. Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add broccoli and cook 3 minutes more. Drain.

2. Meanwhile, heat oil in a large pan over medium-high. Add onion, 1/2 teaspoon salt and ground mustard. Saute until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Add Neufchatel, 1 tablespoon at a time, stirring until incorporated. Gradually whisk in milk, then bring to a boil. Reduce heat and simmer, about 3 minutes, stirring constantly. Stir in cheddar and Parmesan, then add pasta and broccoli. Season with salt and pepper.

3. Transfer to an 8-inch square baking dish and bake until bubbling in center, about 25 minutes. Sprinkle with panko, and serve.

Nutritional information per serving: 453 calories, 20 grams fat (11 grams saturated fat), 21 grams protein, 45 grams carbohydrates, 2 grams fiber, 40 percent of calories from fat.

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