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"I snagged this wonderful dish from Missouri's Innkeepers book. I used 8 ounces mixed cheddar and Monterey Jack and 8 ounces of Monterey Jack. I baked it about 45 minutes."

Ingredients: small curd cottage cheese, eggs...

"This is another one of those comfort foods that takes me back to my Hungarian father. For Passover, use matzah meal instead of bread crumbs. I actually make it with matzah meal all year round."

Ingredients: pepper, dry breadcrumbs, eggs...

"You can assemble this casserole in its baking dish and store it, covered, in the refrigerator for up to a day."

Ingredients: eggs, pecans, salt...

"The best darn butternut squash casserole there is. Your family will melt when they put this warm, sweet casserole in their mouths. It's so good, they'll want it for dessert! This recipe has been in our family for years - passed down from generation to generation. I hope you enjoy it as much as we do."

Ingredients: cinnamon, corn flakes, eggs...

"Same great taste minus all the hard work!"

Ingredients: lemon juice, onions...

"One of the easiest and most delicious recipes I have ever found."

Ingredients: cinnamon, pepper...

"One of my latest comfort foods."

Ingredients: cottage cheese, dried basil...

"Perfect for a vegetarian or vegan Thanksgiving"

Ingredients: pepper, corn...

"This is a Faye Levy recipe for the local weekend paper. Tzimmes can be made with meat or without. We usually have it without, as a side dish, but with meat it makes a great main course, very seasonal with the leaves turning color in the fall. This is not only perfect for Rosh Hashana, it's also great on Passover, and even for Thanksgiving."

Ingredients: salt & freshly ground black pepper, honey...

"This Passover (or year-round) recipe is from Lucy Waverman and was printed in the Globe and Mail (April 12, 2008). Roasting the cauliflower first really boosts the kugel's flavour."

Ingredients: dill, salt & freshly ground black pepper...

"This could easily qualify as comfort food. My kids adore this one!"

Ingredients: curry powder, eggs...

"This is a really delicious sweet and peppery kugel. This is traditional, pareve kugel recipe from Joan Nathan's “Foods of Israel Today” cookbook. Supposedly this version originated in Jerusalem with followers of the Vilna Gaon. For a faster version, you can make this in a 9x13-inch baking dish and cook uncovered for 1 hour."

Ingredients: fresh ground black pepper, eggs...

"This is a delicious, super-easy kugel for Pesach or all year. It doesn't contain potato starch or matzo meal and is suitable for those avoiding gluten. I found this great recipe on an online forum."

Ingredients: eggs, onions, salt...

"I found this on the net when I was looking for pecan recipes. I'm so glad I did!"

Ingredients: pepper, fresh mushrooms, milk...