Q: Can macaroni and cheese be made a day ahead, refrigerated and then baked before use?

Sent by Ruth More

Q: A lot of my favorite casserole recipes call for all sorts of dish sizes. Any thoughts on how to modify the recipe or what to do with the leftover that you can't fit in a pan that's too small?

I'd love to be able to fit a dozen shapes and sizes into my apartment kitchen, but space doesn't allow. In that vein, any suggestions as to which two sizes are the most used?

Sent by cfellini More

And just like that, summer feels like it is almost over. Beach vacations are winding down, kids are heading back to school. (Watch for a bunch of back-to-school content, coming up next week!) Getting dinner on the table becomes a less of a leisurely affair and more dependent on thinking ahead.

My own fallback in such times is the pasta casserole. Yes, I wrote an entire book about casseroles, but that hasn't stopped me from making them again and again, pulling in any fresh ingredients at hand, and baking up something bubbly-delicious. More

While I was baking up my second batch of this cheesy corn bake, I realized just how out of control my corn obsession has been as of late. My recipe lineup has recently included creamy corn grits, corn & jalapeno dip, corn & red pepper quiche, corn & heirloom tomato pizza, and a corn & roasted summer squash pasta bake (and some of these items on multiple occasions). Corn much? More

Brunch casseroles like this lemon brioche strata are terribly convenient and easy to bake up for a crowd. But serving them requires plates and forks, and this isn't always optimal for a stand-up brunch party, like a baby or wedding shower. Or, why not serve little slices of brunch casserole in muffin cups? More

My ideal Mother's Day brunch includes one my very favorite breakfast casseroles: A simple strata of brioche bread, layered with lemon zest and custard, and baked until puffy, golden, and silky smooth inside. More

Q: I am hosting a healthy-themed potluck in a few weeks, calling it "Feasting on Fresh." Here in the South, potlucks are usually full of casseroles. What are some food items that you think would be good? I was thinking about Braised White Beans with Rosemary (but I have never made this before).

What other foods do you think would be good? The foods need to be non-processed, great at room temperature, and able to feed a lot of people.

Sent by Carrie More

What's a gal to do when left alone with a bunch of shockingly red spring rhubarb, a few spare eggs, and a meager cup of milk in the fridge? Why, make clafouti! More

Here's one last dinner recipe to close out the week. This is from my book, Not Your Mother's Casseroles, and it really expresses the way I like to make vegetable casseroles. I find that many casseroles and gratins smother the vegetables with dairy, grains, and other peripheral ingredients. But I want to taste the vegetables — especially when, like here, they are fresh and springlike — leeks, fennel, potatoes, onion, garlic. So I let them stand on their own in this ultra-simple gratin. It's all about the vegetables. More

My giant cookbook of modern casseroles is finished and on the shelves, but I haven't quit making casseroles. It's just too easy to throw a few simple ingredients into a pan and bake them — as I did with this Indian-style dish of greens, paneer, and spices. More