Who says a bird has to be the centerpiece for Thanskgiving. Here are three of our favorite caseroles, each with hearty fall flavors and perfect for serving a crowd.
Rigatoni with Ricotta Cheese, Squash and Bacon
This warm and coy casserole has all the right flavors for fall. Salty bacon, sweet butternut squash cooked and tossed with pasta, then dolloped with creamy ricotta for a satisfying dinner for friends...
Alice's Mole Enchiladas
This recipe comes from Alice Salazar Heffernan of Santo Niño de Atocha Tortíllería. Pass down through her family from generation to generation, this is the first time it's been written down, and...
Nashville Food Project's Beef Stuffed Collard Rolls
This recipe comes from volunteer cook Ann Fundis and The Nashville Food Project’s Operations Manager Anne Sale. Using collards in place of cabbage, gives this decidedly Hungarian dish a Southern...
