Pork & Sausage Casseroles

Pork chop and rice casserole with thick bone-in chops that stay juicy, rice that cooks through, and a from-scratch onion seasoning instead of a packet.

Kielbasa and cabbage bake with browned, concentrated cabbage instead of a watery gray pan. One dish, six servings, and no foil on top.

Ham and potato casserole that uses up leftover holiday ham, with potatoes that cook through every time and a sauce that is not oversalted.

Ham and broccoli casserole with broccoli that stays green and a cheddar sauce that stays silky, because the cheese goes in off the heat.

Sausage and stuffing casserole with a crisp top and a custardy center, built on oven-dried bread cubes and staged liquid so the bottom never drowns.

Beer brat and sauerkraut casserole with raw brats braised in a malty bock. Why a hoppy beer turns it harsh, and when to rinse the kraut.

Ham tetrazzini for leftover holiday ham: wide egg noodles, a sherry mushroom sauce built with no added salt, and what changes if you use rice.