Tuna noodle nearly killed the casserole.

Tuna noodle casserole is the poster child for the great casserole era of many of our childhoods. Casseroles, the word and the dish, existed for decades before they came to popularity during the Depression as an economical way to lower meal costs. Then, from the 1950s to 1970s, casseroles were all about convenience for the so-called housewife, who could open cans of soup, tuna and peas and turn them into dinner. Tuna noodle casserole became so ubiquitous that, for many people, the name of the dish became a shortcut way to signal disdain for the processed and passe.

In the 1980s, American cooks moved on to woks, pasta, fresh foods, risottos, recipes from chefs’ kitchens and hundreds of other things. But with the new 21st century emphasis on home cooking, casseroles are creeping back into the mainstream.

Casseroles came back into my post-Katrina life in 2006, when a new stove and refrigerator were hooked up in my kitchen. But months went by without cabinets, so our new dishwasher couldn’t function.

My faithful human dishwasher was not thrilled to be cleaning saucepans after stovetop meals. Casseroles baked in disposable foil pans were the answer.

Armed with an occasional rotisserie chicken and frozen chicken breasts, which I could poach in the microwave, I made our family-favorite green chile chicken enchiladas, several versions of lasagna, eggplant and chicken parmesans, and anything else I could layer and cover with a topping of shredded cheese or Italian bread crumbs. (No cream of mushroom soup, though. Instead, I opened jars of pasta sauce and tomatillo salsa.)

It was fun to improvise. And I rediscovered the virtues that made casseroles such a staple for decades: Put them together in advance and refrigerate until time to cook. They could include whatever was on hand. (Leftover rice from Chinese takeout? A great starting point. Microwaved zucchini from last night’s meal? That should taste just fine with Italian herbs, some onion, a layer of chopped chicken and, um, maybe there’s some ricotta in the refrigerator.)

No fussing was required. After the casserole was assembled and in the oven, all I had to do was set the table, sip some wine and make a salad.

Holly Clegg, author of the best-selling “Trim & Terrific” cookbook series, includes many casseroles in her new “Freezer Friendly Meals” ($19.95, Running Press).

“The reason they’ve been a staple is because it’s a one-dish meal, ” Clegg said. “I think that’s why there’s a resurgence in casseroles. People don’t have time to cook, but if you can now put together a healthier type casserole, it feeds the family in one step, from vegetables to protein. The casserole doesn’t have to be laden with heavy sauces.”

Clegg pointed out that today’s cooks have many more ingredient options, from pasta to rice to couscous. That’s one plus. Another: “You can put fresh ingredients in a casserole to liven it up.”

Casseroles always travel well, Clegg noted, and foil pans make it easy to transport them to sick friends or a potluck at work.

Seafood and wild rice casserole

Ingredients:

2 (6-ounce) boxes wild rice

1 tablespoon butter

1 onion, chopped

½ pound sliced mushrooms

1 tablespoon lemon juice

2 tablespoons all-purpose flour

1½ cups chicken broth

1½ cup skim milk

1/3 cup white wine

3 tablespoons grated parmesan cheese

1 pound cooked shrimp

1 pound white crabmeat, picked for shells

1 bunch green onions, chopped

Method

Cook rice according to package directions. In a large nonstick skillet, melt the butter and saute onions and mushrooms until tender, about 5 minutes. Add lemon juice. Gradually add flour, stirring for 1 minute. Gradually add the chicken broth and milk. Bring the mixture to a boil, reduce heat, and simmer until thickened. Add the wine and continue cooking 2 minutes.

Reserve 3/4 cup sauce. Combine the remaining sauce with the rice, parmesan cheese, shrimp, crabmeat and green onions, mixing well. Transfer to a 2-quart casserole dish coated with non-stick cooking spray. Pour the reserved sauce on top of the casserole.

To prepare and eat now: Preheat oven to 350 degrees. Bake, covered, for 30 minutes or until well heated.

To freeze: Cool to room temperature, then wrap, label and freeze for up to 1 to 2 months. To prepare after freezing: Remove from freezer to defrost. Bake, covered, in preheated 350-degree oven for 40 to 45 minutes or until well heated. Makes 8 to 10 servings

From “Holly Clegg’s Trim & Terrific Freezer Friendly Meals” (Running Press, $19.95)

Green chile chicken enchiladas

This recipe varies every time I make it. Substitute diced pork tenderloin for the chicken, or make a vegetarian version using brown rice instead of chicken. Chopped green onions and/or fresh or roasted red bell peppers can be added to the vegetable mixture. Another option: Make it in a glass casserole dish and cook in the microwave on high about 10 to 15 minutes, until bubbling.

Ingredients:

2 to 3 cups cooked, diced or shredded chicken

2 cups chopped onion

1/3 cup chopped cilantro, plus extra for garnish

2 cups crumbled cotija cheese, shredded low-fat Monterey Jack, pepper jack, or 4-cheese Mexican mix, plus about 1/4 cup for garnish

2 (4-ounce) cans chopped green chiles

About 2 cups tomatillo salsa, tomatillo sauce, or canned green enchilada sauce

16 to 18 corn tortillas

Method:

Coat a 9- by 13-inch casserole dish with nonstick spray. Preheat oven to 350 degrees.

In a large bowl, combine chicken, onion, cilantro, 2 cups cheese and green chiles. Mix well. Pour about ½ cup salsa or sauce into a shallow dish. Pour another ¼ cup onto the bottom of the casserole dish. Dip corn tortillas into the salsa or sauce, coating each one. Line the bottom of the casserole dish with tortillas, tearing them to fit into corners if needed. Spread half the chicken mixture on top of the tortillas. Cover with another layer of coated tortillas, then a layer of the salsa or sauce. Evenly cover with remaining chicken mixture, then a final layer of coated tortillas. Spread with remaining sauce.

Sprinkle top layer with ¼ cup cheese. Bake for 20 to 30 minutes, until bubbly. Remove from oven and sprinkle additional cilantro in a couple of straight lines or other decorative pattern. Serve while hot. Makes 6 to 8 servings.

X X X

QUICK CHICKEN LASAGNA

This lasagna variant includes only six ingredients, and one is optional.

Makes 8 servings

1 rotisserie chicken, skin removed and chicken coarsely chopped (3 cups)

2 (26-ounce) jars pasta sauce

1 (8-ounce) package no-boil lasagna noodles

2 cups shredded, part-skim Mozzarella cheese

2 (10-ounce) packages frozen chopped spinach, thawed, drained

1 (4-ounce) package crumbled goat cheese, optional

Preheat oven to 350 degrees. In a bowl, combine the chicken and pasta sauce.

In an oblong dish coated with non-stick cooking spray, spread a thin layer of chicken sauce. Top with a layer of noodles, chicken sauce, Mozzarella, half the spinach, and goat cheese. Repeat layering with noodles, chicken sauce, mozzarella, remaining spinach and goat cheese.

To prepare and eat now: Bake, covered, for 50 minutes or until bubbly. Uncover and bake 5 minutes longer.

To freeze: Cool to room temperature, wrap, label, and freeze for up to 3 months. To prepare after freezing: Remove from freezer to defrost. Preheat oven to 350 degrees and bake, covered, 25 to 30 minutes or until bubbly. Uncover and bake 5 minutes longer. Alternatively, reheat in the microwave if cut in pieces.

– From “Holly Clegg’s Trim & Terrific Freezer Friendly Meals.”

MEXICAN LASAGNA

Makes 10 to 12 servings

11/4 pounds ground sirloin

2/3 cup chopped onion

1 (14.5-ounce) can chopped tomatoes, with juice

1 (8-ounce) can tomato sauce

1 (10-ounce) can enchilada sauce

1 tablespoon dried oregano leaves

1/4 teaspoon crushed red pepper flakes

2 tablespoons chili powder

1 (15-ounce) can pinto beans, rinsed and drained

1 (8-ounce) package regular or no-boil lasagna noodles

1 cup reduced-fat ricotta cheese

1 egg white

2 tablespoons chopped green chile

2 cups shredded reduced-fat Monterey Jack cheese

In a large non-stick skillet, saute the sirloin and onion until the meat is done, about 7 minutes. Drain excess grease. Add tomatoes, tomato sauce, enchilada sauce, oregano, red pepper flakes and chili powder. Add the beans and simmer, uncovered, 15 minutes.

Meanwhile, cook the noodles if needed, according to package directions, omitting salt and oil. In a small bowl, combine the ricotta cheese, egg white and green chiles; set aside.

Spread 1 cup of the meat sauce over the bottom of a 13-by-9-by-2-inch casserole dish coated with nonstick cooking spray. Top with half the noodles, overlapping slightly. Sprinkle with half the remaining meat sauce. Spoon all of the ricotta cheese mixture over the meat mixture and spread it out lightly. Top with half the shredded cheese, the remaining noodles, and the remaining meat sauce and cheese.

To prepare and eat now: Preheat oven to 375 degrees. Bake, covered with foil, for 30 to 40 minutes. Uncover and bake 10 minutes or until bubbly.

To freeze: Do not bake before freezing. Cool to room temperature, then wrap, label and freeze for up to 3 months.

To prepare after freezing: Remove from freezer to defrost. Preheat oven to 375 degrees and bake, covered with foil, for 40 to 45 minutes. Uncover and bake 10 minutes or until bubbly.

– From “Holly Clegg’s Trim & Terrific Freezer Friendly Meals.”