Let’s establish the ground rules first: If you’re showing up with a side dish at Thanksgiving, you absolutely must clear with the cook first if they will have oven, stovetop or microwave space available for a reheat. (That last one is maybe an overstatement, but we really want to make that point.) Now that we’ve gotten that out of the way, let’s talk about the best way to contribute to the meal; nine times out of ten it will be in a casserole dish. All that goodness is packed into a relatively low-profile vessel, which makes it usually pretty easy to accommodate on an oven rack for at least 20 minutes or so, and if not, you can choose a casserole dish itself made from a material that will hold the heat for a long time (and be sure to choose microwave-safe if that’s what your host is offering). Since what’s in it is usually baked right in there, too, it’s a cohesive unit in the car, staying put and slosh-proof even if you hit a bump on the road on the way to Grandmother’s house. We don’t mind that it’s a little bit old-school; on a holiday like this one, that is only a plus.

This bad boy is all about texture. And a sweet and savory mix. You’ve got mashed sweet potatoes beneath the surface, creamy and rich and perfumed with a bit of vanilla, then a nutty brown sugar and pecan topping that will finish it off just right. And everyone at the table will finish it off, too.

Let’s not forget the mother of all Thanksgiving casseroles, the stuffing! Even if you’re a purist and you need to cook it inside the bird, that only opens up options for several varieties of stuffing. This one is your uber-iconic cornbread stuffing from Katie Lee Biegel, with all the classic fresh herbs and a buttery, salty finish (and that nicely crusted topping that is only available in a casserole stuffing — so there).

Simplicity rules when it comes to mashed potatoes — as in, don’t get too creative. This is doubly true on Thanksgiving, when it needs to yield to the greatness of the gravy cloak that it will inevitably wear. These from Ree fit the bill, gaining an almost imperceptible tang from cream cheese, and an incredible creaminess from all the rich dairy. Heavenly.

Brussels sprouts, too, can benefit from a crunchy top. Here, Molly Yeh plays up their natural cabbagey zip with a little bit of mustard and some lemon. They are completely tender throughout with toasty brown edges, and leeks tip them over into savory amazingness.

This might not be a Thanksgiving casserole (a little too on-the-nose, perhaps?) but it’s a darn good option for what to do with those T-day leftovers. Believe it or not, it’s named for an Italian opera singer (no, her first name was Luisa, not Turkey) and the casserole is claimed as an invention by both a California and a New York hotel in the early 20th century. The New York Times called it the “casserole even snobs love.” Not that we know any snobs, but you can be sure it will be a hit with any kind of crowd.

This one is an all-star for us, because it’s as strong in deliciousness as it is in make-ahead genius. It gains an interesting complexity from mushrooms and cream, a sort of homemade nod to those famous/infamous ones that use condensed mushroom soup, and it can be made ahead, even weeks ahead, since it freezes well. Save that sprinkling of the crunchy fried onion topping for the last minute, and it tastes made-to-order.

Is it a cornbread? Is it a pudding? Does it really matter when it’s this easy to make, easy to eat and easy to love? Be prepared for this to become your “signature” dish, the one that people ask for year after year. We even love it at a summer barbecue.

This is a real “play it again, Sam,” where yes, it is essentially a stuffing encore, but this time coming to the curtain call with some other pals from yesterday’s meal. Just chop up whatever you’ve got, whether it be turkey, some cooked veggies, even the cranberry sauce! If you’re running low on gravy, you’ll want to mix up a fresh batch to really revel in this (don’t worry, a gravy recipe is included).

We interrupt this story that builds the Thanksgiving dinner to bring you a casserole you might want to serve for breakfast, either on the day itself or during that weekend, if you have a house full of guests. (It also makes a great host gift; just hand it off when you arrive for dinner with instructions on how they can heat it the next day.) This sort-of-strata, sort-of-egg-forward stuffing, mingles the seasonings of breakfast with those of Thanksgiving, and if you’re the type who can’t get enough (waving both arms), you will absolutely love this.

If you had to steal one dish from the spread to just hide in a closet and hog all to yourself, this would be a good contender. Correct, it’s not a flavor profile you immediately think of for T-day, but it is so good and is likely to disappear first. Like, even without anyone making off with it.

Does the world, or this list, need another green bean casserole recipe? We think so, particularly when you cross it with stuffing! This one is terribly umami, with mushrooms and Parmesan, but still plays well with gravy as any good stuffing should.

Why do green beans get to have all the fun? If you like broccoli — and maybe even if you don’t! — you’ll love this crisp-topped casserole enhanced with mushrooms and a creamy sauce. Dare we say, the textural interplay between floret and breadcrumb might even outdo the usual suspects of crunchy-topped veggie casseroles?

This might classify as an unorthodox inclusion on the Thanksgiving table, but that’s part of what makes it so fun. (That, and the cheesy sweet potato tot topping — hello!) It’s hinting at Southwestern-ness, with ground beef and black beans beneath that irresistible top. If your Thanksgiving crowd skews too traditional for this one, it’s worth a try at a Friendsgiving.

This classic already has “casserole” in its name, so we don’t need to do any convincing! But this version goes hard on the crunchy top that makes it so appealing. Actually, the casserole allows you to have a great ratio of green beans-to-crunchy top, so that every bite is a perfect mix.