Casserole

This is ideal for a brunch party; the entire casserole can be assembled the night before so all that’s left to do is bake it the next day. And let’s be real: We’d happily eat it for dinner, too.

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.