I've learned a few tricks of the trade, and getting my casseroles sorted is the big one. I've got it down to a science. Everything's assembled by 10 a.m. and sitting in the fridge, waiting to go in the oven. Then I get on with my day and completely forget about it because my brain is already on to the next thing.

It's raining cats and dogs outside; my son's walked through in his dirty shoes all over my clean floor, but instead of losing it, I sit down on the couch at 5 p.m. and have a sip of wine, knowing full well that dinner's sorted, and I don't have to think about a single dinner thing.

1) Cheesy Chicken and Rice Casserole

The first time I made this was actually because I had a mountain of leftovers. We had had a big family get-together. I was absolutely exhausted, and by the end of it I was so over looking at all the food that was left in my fridge. I couldn't face cooking another proper meal, so I just started throwing things together.

Chicken, rice, whatever vegetables I had, a creamy sauce (probably from a packet), and lots of cheese. And put the whole thing in the oven. And there you go. I honestly wasn't expecting much, but it came out so delicious that it's now something I make on purpose. I feel this dish is a great way to use up leftovers without everyone feeling like they're eating the same meal again.

2) Beef and Bean Taco Casserole

My husband requests this one every now and again, and we're not making it, I don't bother about making everything separately, I just layer it all into one dish and let the oven do the work.

I do like to brown the beef through really well first because that's where you get all that good flavor.

Then I add beans, typically black beans but you can use any ready. Taco seasoning, and whatever veggies I have around, which is normally like frozen corn or peas.

My tip here for you is not to make the mixture too wet because you end up with a sloppy casserole. My husband once told me that after I'd made this.

Then layer it, tortillas or crushed potato chips, then cheese, and bake till bubbly and golden. And then I put all the toppings on the table, like avocado, sour cream, jalapenos, and salsa.

3) Creamy Tuna Noodle Casserole

I never learn from my mistakes with this one. I always make far too many noodles. Then my poor husband and son end up eating this tuna noodle casserole for lunch and dinner for like the entire week. But no one really complains.

I make the creamy sauce with mushroom packet soup, and I like to use plenty of chives from the garden. And I don't go full-on with the cream. I do about half-and-half white sauce cream. So it's not that heavy and rich.

Then I stir through the tin tuna and noodles. Add a little bit of smoked paprika at the end and on top. Cover the whole thing with lots of cheese before baking. This one really reminds me so much of the food I grew up with, and sometimes that's exactly what you want on a rainy school night.

4) Baked Ziti with Italian Sausage

We've got a really good deli just down the road, and they make the most amazing Italian sausage. So that's what I use whenever I make this. I'd much rather buy a really good sausage from somewhere local than use something that's been sitting in a packet for ages. I brown the sausages till they're lovely and caramelized, then mix them through the ziti with a rich tomato sauce and plenty of cheese before it goes into the oven.

My top tip here is to get a really good, cheesy crust on top because that's always the best part and my favorite, my husband's of course. This is such a hearty, comforting meal, and it makes the kitchen smell really, really delicious and incredible while it's baking.

5) Chicken Pot Pie Casserole

Chicken pot pie is one of my favorite ways to use up the leftover chicken, especially when I've got a bit of cream and some mushrooms sitting in the fridge that need using. I'm all for making love easier, so I use store-bought puff pastry; there's absolutely no need for me to make pastry from scratch on a busy weeknight. And, I prefer the puff pastry over everything else.

And then I'll cook the mushrooms down and make a very quick but lovely, creamy filling with the chicken. I like to add some frozen peas or so just to get some veg in here. Then I cover it with the beautiful puff pastry and let the oven do its thing.

My tip is to let the filling cool down before putting the pastry on, otherwise it can get a bit soggy. This is such a crazy meal, and I make it often.

“A casserole doesn’t ask you to be present. You assemble it, close the oven door, and go supervise homework. That’s the whole deal.”

6) Sloppy Joe Biscuit Casserole

I made this one on a night when I had absolutely no dinner inspiration and a packet of biscuits that needed using. Sloppy Joes were already on my mind, so I thought, why not put the two together? I browned the mince, then stirred through a tangy tomato sauce which I made from the garden, tipped it into a dish, and covered the whole thing with little biscuits. That was basically it.

The biscuits puff up and turn golden while the filling bubbles beneath. And it turned out so much better than I expected. When making this, make sure you keep your filling nice and thick. I've made the mistake before where it was a bit too thin, and everything was swimming in sauce. It's one of those slightly ridiculous combinations that always just

7) Broccoli Cheddar Chicken Casserole

I really enjoy a good cheesy casserole, but I don't always want something really heavy, so this is my light take on a broccoli cheddar chicken. I keep it carb-friendly by skipping the usual pasta base and letting the chicken and broccoli do the work.

I'll make a creamy sauce, load it up, and get it into the oven until the top is bubbling and golden, and honestly, you don't even miss the carbs at all. Sometimes if my husband's feeling particularly hungry, I'll make some rice for him on the side or something.

Also, my tip here is to cook the broccoli and hold it just before it goes into the casserole; you don't want it to be too soft. This is a great one because you also don't feel completely stuffed afterward.

8) Loaded Baked Potato Casserole

I actually make it as a side; we're not entertaining, rather, as the main event. It's somewhere between a loaded baked potato and a potato gratin, and it goes so well with barbecue meats and a big green salad.

I like to make it nice and creamy with plenty of cheese, like pecorino and parmesan. I've mixed it up with some mature cheddar and all the good loaded-potato bits. It's also one of those sides that feel a little bit more special than just putting roast potatoes on the table.

My tip is to get plenty of golden on top because everyone loves that crispy cheesy top. I use a mandolin when making this so the potatoes are super thin and they meld together, so it's very typically almost like a dauphinoise.

That's just with the extra bacon and sour cream. I normally put this in the middle of the table, and everyone helps themselves.

9) Sausage, Egg, and Hash Brown Casserole

This is my lazy holiday breakfast, and it really is delicious. Whenever we go away with family or friends, I'll make this ahead of time because the last thing I want is everyone waking up hungry while I'm standing in the kitchen trying to cook breakfast for 10 million people.

You could have crispy hash brown, sausage, eggs, and cheese all baked together, so it's basically everything you want in a breakfast in one dish. I love a savory breakfast, so I always make this one. I'll prep it the night before, keep it in the fridge, and then bake it in the morning.

It feeds a crowd, too, in the easiest way.

10) Creamy Chicken Alfredo Casserole

I'm very particular about my chicken Alfredo casserole. It has to be pretty juicy and creamy. I really don't like it when you cut into a casserole and it's dry. So I always make sure there's plenty of sauce. I usually add mushrooms, and depending on what I have, I'll throw in some peas or some cream spinach too. It's a great way to sneak a few vegetables in without making the whole thing feel like a healthy dinner.

And, of course, getting rid of those veggies that need to be used. I like plenty of parmesan or pecorino, with a nice, mature cheese on top. Then I bake it. Of course it's got to be crispy and golden around the edges. The key here is definitely not to be too stingy with the sauce. You want every bit of pasta coated in that creamy goodness.

11) Turkey and Stuffing Casserole

My mother-in-law makes a fabulous turkey with the most delicious stuffing. I don't know what she does or how she does it, but it just works every single time, so naturally she brings it over at Christmas, and because we're all guilty of going completely overboard with the amount of food we make, there are always tons of leftovers.

I hate wasting good food, so this dish is one of the things I turn leftovers into. I lay out the turkey with some vegetables and gravy, then pile the stuffing over the top and bake it until everything is hot and bubbling at the edges. It's honestly almost better than the next day at Christmas dinner.

12) One-Pan Cheeseburger Casserole

I'm not a big bread person, so this is my kind of cheeseburger. I'll often make it with a chicken base, so chicken patties, then go all in on the toppings I love. Like the pickles, mustard, and red onion. I also make a little aioli with onion and dill, which we've picked from the garden, which takes it up another notch.

Sometimes I'll serve it with a big crunchy salad and use the lettuce almost like the bun. So you get all those classic burger flavors without feeling like you're eating a giant roll. I always take huge helpings here because I feel like I can, 'cause I'm not eating the bread. It's messy, cheesy, and really satisfying. And normally, it's my go-to on a Friday.

13) Ham and Cheese Croissant Casserole

We normally have croissants for brunch on the weekend and somehow always end up with too many. I can't throw them away cuz I have a problem with waste, so I freeze them with the intention of making this casserole.

And honestly, it sounds a little strange, but it really works. I used chicken ham, lots of cheese, and then the leftover croissants. I make it on a Saturday morning, and then we end up eating it over the whole weekend.

It is really rich and delicious, but I love serving it with some fresh rocket and grape tomatoes from my garden. It's become one of our rituals, and I'm now making this every single weekend.

14) Chicken Enchilada Casserole

A go-to when we've got leftover roast chicken in the fridge and everyone is craving something Mexican. I shred up the chicken and throw it together with whatever I have. Beans, corn- normally frozen corn- peppers I always have, and then I make a salsa, and I have enchilada sauce already in the cupboard.

Don't forget the cheese. I'm not gonna sit there writing individual enchiladas on the weeknights, so I lay everything into one dish with tortillas and call it a day. It's such a good way to turn leftovers into something that feels like a completely different meal. And then I'll put avo, sour cream, jalapeños, and some cilantro in the middle of the table, and everyone must just help themselves.

15) Creamy Tomato Tortellini Bake

I have a confession. I'm very good at buying a box of tortellini and then letting it sit in my pantry for ages. I open the cupboard, see it staring back at me, close the door, and think Hmm, one day I'll use that or do something with it. And then eventually I decide it's casserole time.

I use my homemade tomato sauce, which I love, then bump it up with a good splash of cream to make it rich and sulky. Toss in the tortellini, cover it with cheese, and bake until it's golden.

This is such an easy way to turn that forgotten box of pasta into something that feels like a proper homemade dinner. Even better if you've got some basil pesto, which I always keep in the freezer.

16) Sausage and White Bean Casserole

I actually make this with meat sausage, and sometimes the kids don't even know it, which in my house is basically a victory. I'll brown the sausage first; they get that lovely crispy edge and that almost meaty kind of taste.

Then build the casserole with white beans, cannellini beans, tomatoes, herbs, and then a splash of your flavor: garlic. It's hard to come by, comforting, and it doesn't feel too heavy. This was really delicious with a bit of crusty bread on the side, for dunking all that delicious sauce.

17) Pizza Pasta Casserole

I made this casserole one night, and after it was done, my son said it tasted like pizza, so that's why we call it pizza pasta casserole. I make my own version with black olives, spring peppers, and, obviously, lots of cheese, but really, whatever pizza toppings you've got in your fridge work. When it's in the oven, the whole house smells like a pizza place, which is probably my favorite part.

I think this is such an easy dinner and feels like a bit of a treat.

18) Chicken Parmesan Casserole

Chicken parm without the mess. That's the whole idea here. Pre-made schnitzel does the work. Breading and frying usually would. Then marinara sauce, mozzarella, and parmesan go on top, and the oven takes it from there.

It gives you the same crispy, cheesy, saucy payoff, with way less standing over a pan on a school night. And then to make it extra Italian-y, I serve this with some crispy garlic bread and a big green salad.

19) Vegetable Lasagna Roll-Up Bake

This is such a good one to make when you need to get rid of all those veggies. I typically buy a whole bunch of stuff from the shop, and then I don't know what to do with it. And then I get annoyed because the stuff is all starting to go off.

Plus, I've got my veggie garden to use up. So this is where it all goes. I make a béchamel sauce from scratch, which is not hard, and then I add tons of cheese to it. This gives the same comfort as a lasagna bake, but I just find it easier to portion.

And then mushrooms and roasted red peppers work really well. These freeze well. Just add extra bake time from frozen. And then I also like to throw in some ricotta and cream spinach if I've got it. This also doesn't make you feel so heavy afterward, like you're weighed down. It's quite a light, delicious dish.

20) Meatball Sub Casserole

Here's everything you love about a meatball sub, but baked into one dish. So you've got the toasted bread and those saucy meatballs, which I don't typically make myself; I'll just buy them from the shop, already made. And then melted cheese. No soggy roll to wrestle with.

The meatballs work straight from frozen. You just need to simmer them in the sauce a bit longer before assembling, so they're heated through.

A good way to use up stale bread: it's actually better because it soaks up the sauce without turning to mush. I like to add lots of mozzarella on top and let it go in the oven until it's bubbly; then it all comes out crispy and stretchy.

21) Mac and Cheese with Hidden Cauliflower

This mac and cheese has a secret: cauliflower blended right into the cheese sauce. It just sinks into the background completely. No lumps, no green flecks, nothing to pick out. Always just creamy, cheesy pasta that happens to have a vegetable hidden in plain sight.

Although I think that if I did serve cauliflower to my son, he would eat it anyway. So he's really not picky about this one. But I just add this in for that extra health. I like to steam the cauliflower rather than boil it because I find the sauce gets really watery when you boil it.

And if you want a baked finish, top with extra cheddar, then grill for a few minutes until golden. I like to finish this off with some smoked paprika on top because it just adds that different color.

Keep reading

• 30 Casserole Recipes Your Family Will Actually Request
• 20 Chicken Casserole Recipes for Big Gatherings
• 16 Chicken and Rice Casseroles That Never Miss