Mix it up — Deseret Morning News readers offer their favorite standby casserole recipes

You won't find these dishes on the menu of trendy restaurants. Glamorous and chic, they're not. They're not the prom night of the food world — they're the comfortable, come-as-you-are party.

And they're the kind of sturdy standbys that weeknight meals are made of.

The Deseret Morning News asked readers to send in their favorite casserole recipes. Gayle Higgins of South Jordan started making her Meatball Sub Casserole when her sons — (both 6-foot-8 inches tall and ravenous) began to need something really satisfying.

"It is definitely an old-time comfort food," she said. "I tried to keep it around whenever they were going to be home for a while."

"These recipes have been a favorite of our family for years now, and we don't seem to get tired of them either!" writes Codele Cutler of her Hungry Boy's Casserole and Chicken Casserole.

Alisa Bangerter said her Three Cheese Chicken Casserole is "quick and easy and makes a great family meal. Kids love it!"

"This is a quick and tasty meal," writes Linda Storer about Sausage Rice Casserole. She suggests keeping packages of already-browned sausage in the freezer to make it even faster to prepare.

CHICKEN CASSEROLE

1 stick margarine

1 cup chopped celery

1 cup chopped onion

2 cans cream of chicken soup

1 teaspoon salt

1/4 teaspoon pepper

3 cups cooked rice

3 cups diced cooked chicken

1/2 soup can of milk

1 cup slivered almonds (optional)

1 package chicken stove-top-style stuffing mix, prepared according to package directions

Melt margarine over medium heat in a large saucepan. Add celery and cook about 8 minutes, stirring occasionally. Add onion and cook another 5 minutes.

Stir in soup, salt, pepper, rice, chicken, milk and slivered almonds. Pour into 9-by-13-inch pan.

Spoon stuffing over the top and bake, uncovered in 375-degree oven until heated through, or until stuffing is crunchy.