Hot casseroles are perfect meal on a cold night

During the winter thoughts turn hungrily to warming dinners. What's more welcoming for diners and easier for cooks than a hearty casserole, bubbling hot from the oven, wreathed in tasty aromas?

Here are a couple of recipes to set mouths watering with their rich smells coming from the kitchen, to say nothing of the flavor they deliver.

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SMOKY VEGETABLE CASSEROLE

(Preparation about 40 minutes)

1 cup couscous

1 cup vegetable or chicken broth

1 tablespoon chipotle pepper sauce

1 teaspoon salt

1 tablespoon olive oil

1 medium zucchini, cut into bite-size chunks

1 medium yellow squash, cut into bite-size chunks

1 medium red onion, diced

1 red bell pepper, cored, seeded and cut into bite-size chunks

1 green bell pepper, cored, seeded and cut into bite-size chunks

19-ounce can chickpeas, drained and rinsed

9-ounce package frozen artichoke hearts, thawed

1/2 cup shredded Gruyere or Swiss-style cheese

Preheat oven to 350 F.

Combine couscous, broth, 2 teaspoons chipotle pepper sauce, and 1/2 teaspoon salt in 2-quart saucepan. Heat to boiling over high heat. Cover and remove from heat; let stand 5 minutes.

Meanwhile, heat oil in 12-inch skillet over medium-high heat. Cook zucchini, yellow squash, red onion, red and green peppers and remaining 1/2 teaspoon salt about 5 minutes until vegetables are tender-crisp, stirring occasionally. Stir in remaining 1 teaspoon chipotle pepper sauce.

Combine couscous, vegetable mixture, chickpeas, artichoke hearts and shredded cheese in 2-quart shallow casserole dish. Bake 20 minutes at 350 F or until mixture is heated through.

Makes 6 servings.

Nutrition information per serving: about 295 cal., 13.26 g pro., 46.12 g carbo., 7.06 total fat (1.82 g saturated), 9.90 mg chol., 736.96 mg sodium, 8.77 g fiber.

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SPICY POLENTA LASAGNA