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: firstname.lastname@example.org.Cottage pie with vegetable mashFor 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 pepper1 pound Yukon Gold potatoes, peeled and diced large1/2 pound carrots, peeled and diced large5 cloves garlic, smashed and peeled, divided4 tablespoons unsalted butter, divided1 pound ground chuck (80 percent lean)1 medium yellow onion, diced small1 pound button or cremini mushrooms, trimmed and thinly sliced3 tablespoons tomato paste1 tablespoon Worcestershire sauce1. 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 riceThis 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, divided4 cups sliced mixed mushrooms (10 ounces)2 shallots, mincedSalt and pepper2 tablespoons all-purpose flour2 1/4 cups chicken broth4 cups shredded chicken, from a small rotisserie chicken2 cups cooked rice (white or brown)1/2 cup frozen peas1/2 cup fresh parsley, chopped1/2 cup reduced-fat sour cream1 cup fresh breadcrumbs1. 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 macSalt and pepper1/2 pound short tubular pasta, such as cavatappi2 cups broccoli, cut into florets, stalks peeled and thinly sliced1 tablespoon olive oil1 small yellow onion, minced1/2 teaspoon ground mustard5 tablespoons all-purpose flour5 ounces Neufchatel cheese3 cups 1 percent milk1 1/4 cups grated extra-sharp cheddar cheese (5 ounces)1/2 cup grated Parmesan cheese (2 ounces)1/4 cup panko breadcrumbs, toasted1. 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.