23 Delicious Meatless Casserole Recipes for Easy Dinners

Kick your dinner routine up a notch with these 23 delicious meatless casserole recipes! Perfect for busy weeknights, these comforting dishes are packed with flavor and easy to prepare. Whether you’re craving cheesy pasta bakes, hearty vegetable medleys, or cozy grain bowls, you’ll find plenty of inspiration to make meatless meals a new family favorite. Let’s dive in and discover your next go-to dinner!

Creamy Broccoli and Cheddar Casserole

Versatile and comforting, this creamy broccoli casserole transforms simple ingredients into a decadent side dish. Perfect for holiday gatherings or weeknight dinners, it delivers rich flavor with minimal effort. The sharp cheddar and tender broccoli create a satisfying texture everyone will love.

Ingredients

• 1 pound fresh broccoli florets, blanched
• 2 cups sharp white cheddar cheese, freshly grated
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup panko breadcrumbs
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt to season
• Freshly cracked black pepper to season

Instructions

1. Preheat your oven to 375°F and lightly grease a 2-quart baking dish with butter.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Blanch the broccoli florets for exactly 2 minutes until bright green and slightly tender.
4. Immediately transfer the blanched broccoli to an ice water bath to halt cooking, then drain thoroughly.
5. Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat.
6. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute until fragrant and pale golden.
7. Gradually pour in 1 cup of heavy cream while whisking constantly to prevent lumps.
8. Add 1/2 cup of whole milk, continuing to whisk until the sauce thickens slightly, about 3-4 minutes.
9. Reduce heat to low and stir in 1 teaspoon of Dijon mustard, 1/2 teaspoon smoked paprika, and 1/4 teaspoon freshly grated nutmeg.
10. Season the sauce generously with kosher salt and freshly cracked black pepper.
11. Remove the saucepan from heat and fold in 1 1/2 cups of freshly grated sharp white cheddar cheese until melted and smooth.
12. Arrange the drained broccoli florets evenly in the prepared baking dish.
13. Pour the cheese sauce over the broccoli, ensuring all florets are coated.
14. Sprinkle the remaining 1/2 cup of grated cheddar cheese evenly over the top.
15. Scatter 1/2 cup of panko breadcrumbs over the cheese layer for added crunch.
16. Bake uncovered for 25-30 minutes until the top is golden brown and the sauce is bubbling vigorously at the edges.
17. Let the casserole rest for 10 minutes before serving to allow the sauce to set properly.

Excellent texture balance emerges between the tender broccoli and crisp panko topping. The sharp cheddar provides a tangy contrast to the rich, creamy sauce infused with nutmeg. Serve alongside roasted chicken or as a standalone vegetarian main with crusty bread for dipping.

Hearty Lentil and Vegetable Bake

Versatile and satisfying, this plant-forward bake transforms humble ingredients into a complete meal. Vegetable-packed layers develop deep flavor while baking, creating a comforting dish perfect for chilly evenings. Lentils provide substantial protein and texture that holds up beautifully in the oven.

Ingredients

– 1 cup French green lentils, rinsed
– 2 cups vegetable stock
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 2 medium carrots, peeled and diced into ¼-inch pieces
– 1 large zucchini, diced into ½-inch cubes
– 1 red bell pepper, seeded and diced
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 1 teaspoon smoked paprika
– ½ teaspoon dried thyme
– ½ cup panko breadcrumbs
– ¼ cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Combine the rinsed lentils and vegetable stock in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer the lentils for 20 minutes until tender but not mushy.
4. Drain any excess liquid from the lentils and set them aside to cool slightly.
5. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
6. Add the diced onion and cook for 5 minutes, stirring frequently, until translucent.
7. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
8. Add the diced carrots and cook for 4 minutes, stirring occasionally, until slightly softened.
9. Incorporate the zucchini and red bell pepper, cooking for another 5 minutes until vegetables are tender-crisp.
10. Mix in the fire-roasted tomatoes with their juices, smoked paprika, and dried thyme.
11. Fold the cooked lentils into the vegetable mixture until thoroughly combined.
12. Transfer the lentil-vegetable mixture to the prepared baking dish, spreading it into an even layer.
13. Combine panko breadcrumbs and grated Parmesan in a small bowl, then sprinkle evenly over the lentil mixture.
14. Bake uncovered for 25 minutes until the topping is golden brown and the edges are bubbling.
15. Remove from the oven and let rest for 5 minutes before serving.
16. Garnish with chopped fresh parsley just before serving. This bake develops a wonderfully crisp topping that contrasts with the tender vegetable-lentil base beneath. The smoked paprika adds subtle depth while the fire-roasted tomatoes contribute gentle acidity. Try serving individual portions topped with a poached egg for added richness.

Cheesy Quinoa and Spinach Casserole

Only the most satisfying comfort foods earn a permanent spot in your weekly rotation. This cheesy quinoa and spinach casserole delivers both nutrition and indulgence in one perfect bake. Olive oil coats the baking dish to prevent sticking. Preheat your oven to 375°F.

Ingredients

– 1 cup uncooked quinoa, rinsed thoroughly
– 2 cups low-sodium vegetable broth
– 1 tablespoon extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 5 ounces fresh baby spinach
– 1 cup whole milk
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon Dijon mustard
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly grated nutmeg
– 1½ cups sharp white cheddar cheese, freshly grated
– ½ cup panko breadcrumbs
– 1 tablespoon unsalted butter, melted

Instructions

1. Combine rinsed quinoa and vegetable broth in a medium saucepan over high heat.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
3. Remove quinoa from heat and let stand covered for 5 minutes to steam.
4. Fluff quinoa with a fork and transfer to a large mixing bowl.
5. Heat olive oil in a large skillet over medium heat until shimmering.
6. Add diced onion and cook for 5-7 minutes until translucent and softened.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Add baby spinach in batches, wilting each addition before adding more.
9. Cook until all spinach is wilted and liquid has evaporated, about 3-4 minutes total.
10. Transfer spinach mixture to the bowl with quinoa and let cool slightly.
11. Whisk together whole milk, beaten eggs, Dijon mustard, smoked paprika, and nutmeg in a separate bowl.
12. Pour milk mixture over quinoa and spinach, stirring until fully incorporated.
13. Fold in 1 cup of grated cheddar cheese until evenly distributed.
14. Transfer mixture to the prepared baking dish and spread into an even layer.
15. Combine remaining ½ cup cheddar cheese, panko breadcrumbs, and melted butter in a small bowl.
16. Sprinkle breadcrumb mixture evenly over the casserole surface.
17. Bake at 375°F for 25-30 minutes until topping is golden brown and edges are bubbling.
18. Let rest for 10 minutes before serving to allow the custard to set properly. Keep leftovers refrigerated in an airtight container for up to 3 days. The baked casserole develops a creamy, almost risotto-like texture with crisp golden topping. Sharp cheddar provides tangy depth against the earthy quinoa and spinach base. Consider serving alongside roasted cherry tomatoes for bright acidity or topping with fried eggs for breakfast-style satisfaction.

Savory Mushroom and Wild Rice Dish

Every autumn, I crave earthy, comforting dishes that fill the kitchen with incredible aromas. This savory mushroom and wild rice dish delivers deep umami flavor and satisfying texture in every bite. It’s become my go-to for weeknight dinners and impressive enough for casual entertaining.

Ingredients

• 1 cup wild rice blend
• 2 cups rich chicken stock
• 3 tablespoons clarified butter
• 1 large shallot, finely minced
• 3 garlic cloves, microplaned
• 1 pound assorted wild mushrooms (such as cremini, shiitake, and oyster), sliced ¼-inch thick
• 2 tablespoons dry sherry
• ½ cup heavy cream
• 2 tablespoons fresh thyme leaves
• ¼ cup freshly grated Parmigiano-Reggiano
• Kosher salt to season
• Freshly cracked black pepper

Instructions

1. Rinse 1 cup wild rice blend under cold water until water runs clear to remove excess starch.
2. Combine rinsed rice with 2 cups rich chicken stock in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover tightly, and simmer for 45 minutes until rice is tender but still chewy.
4. Heat 3 tablespoons clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
5. Add 1 large finely minced shallot and cook for 2 minutes until translucent, stirring constantly.
6. Stir in 3 microplaned garlic cloves and cook for 30 seconds until fragrant.
7. Add 1 pound sliced wild mushrooms in a single layer and cook undisturbed for 3 minutes to develop golden-brown color.
8. Flip mushrooms and continue cooking for 4 minutes until deeply browned and moisture has evaporated.
9. Deglaze with 2 tablespoons dry sherry, scraping any browned bits from the skillet bottom.
10. Pour in ½ cup heavy cream and bring to a gentle simmer, stirring to combine.
11. Fold in cooked wild rice, 2 tablespoons fresh thyme leaves, and ¼ cup freshly grated Parmigiano-Reggiano.
12. Season generously with kosher salt and freshly cracked black pepper, then remove from heat.

Mushrooms develop incredible depth when seared properly, creating a meaty texture that contrasts beautifully with the chewy wild rice. The creamy sauce clings to each grain, while the Parmigiano-Reggiano adds salty complexity that balances the earthiness. Serve this alongside roasted chicken or as a vegetarian main course topped with a fried egg for extra richness.

Zucchini and Tomato Gratin Delight

You’ve probably stared down a pile of summer zucchini and tomatoes, wondering how to make them shine. Zucchini and Tomato Gratin Delight layers these garden staples with creamy richness for a standout side. Your oven will do most of the work while you prep for dinner.

Ingredients

– 2 medium zucchini, sliced into ¼-inch rounds
– 3 ripe heirloom tomatoes, sliced into ¼-inch rounds
– 1 cup heavy cream
– ½ cup grated Gruyère cheese
– ¼ cup freshly grated Parmigiano-Reggiano
– 2 tbsp unsalted butter, melted
– 1 large shallot, finely minced
– 2 garlic cloves, finely minced
– 1 tsp fresh thyme leaves
– ½ tsp fine sea salt
– ¼ tsp freshly ground black pepper
– ¼ tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F.
2. Brush a 9-inch round gratin dish with the melted unsalted butter.
3. Arrange one layer of zucchini rounds, slightly overlapping, to cover the bottom of the dish.
4. Sprinkle half of the minced shallot and garlic evenly over the zucchini.
5. Layer half of the tomato rounds over the shallot and garlic.
6. Season the tomato layer with half of the fine sea salt, black pepper, and fresh thyme leaves.
7. Repeat steps 3–6 to create a second layer of zucchini, shallot, garlic, tomatoes, and seasoning.
8. Pour the heavy cream evenly over the layered vegetables, ensuring it seeps to the bottom.
9. Sprinkle the grated Gruyère and Parmigiano-Reggiano cheeses uniformly over the top.
10. Dust the surface with the freshly grated nutmeg.
11. Bake in the preheated oven for 35–40 minutes, until the top is golden brown and bubbly.
12. Let the gratin rest for 10 minutes before serving to allow the cream to set.
Tip: Slice vegetables uniformly for even cooking and layered presentation.
Tip: Letting the gratin rest prevents a soupy texture and improves slicing.
Tip: Use a mandoline for consistent ¼-inch slices if available.
The gratin emerges with a crisp, cheesy crust that gives way to tender, creamy vegetables underneath. Tangy tomatoes and mild zucchini balance the rich dairy, making it a versatile partner for grilled meats or crusty bread. Try serving it alongside a simple arugula salad to cut through the richness.

Spicy Black Bean Enchilada Casserole

Perfect for busy weeknights, this layered casserole delivers bold Mexican flavors with minimal effort. Packed with protein-rich black beans and smothered in spicy enchilada sauce, it comes together in under an hour. Prepare it ahead for effortless meals throughout the week.

Ingredients

• 2 cups cooked black beans, drained and rinsed
• 12 corn tortillas, quartered
• 3 cups red enchilada sauce, divided
• 2 cups shredded Monterey Jack cheese
• 1 cup crumbled queso fresco
• 1/2 cup finely diced white onion
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro leaves, chopped

Instructions

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat remaining olive oil in a skillet over medium heat until shimmering.
3. Sauté diced white onion for 4-5 minutes until translucent and fragrant.
4. Add black beans, ground cumin, and smoked paprika to the skillet.
5. Cook bean mixture for 3 minutes, stirring constantly to coat beans evenly with spices.
6. Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish.
7. Arrange one-third of the quartered tortillas in a single layer over the sauce.
8. Spread half of the bean mixture evenly over the tortilla layer.
9. Sprinkle one-third of the Monterey Jack cheese over the bean layer.
10. Repeat layers: tortillas, remaining bean mixture, and another third of Monterey Jack.
11. Top with final layer of tortillas and pour remaining enchilada sauce over everything.
12. Evenly distribute remaining Monterey Jack and all queso fresco across the surface.
13. Cover dish tightly with aluminum foil and bake for 25 minutes at 375°F.
14. Remove foil and continue baking for 10-12 minutes until cheese is golden and bubbly.
15. Let casserole rest for 8-10 minutes before slicing to allow layers to set properly.
16. Garnish with freshly chopped cilantro just before serving.

Distinct layers of soft tortillas and creamy beans create a satisfying texture contrast against the spicy sauce. The melted Monterey Jack provides stretchy richness while queso fresco adds salty crumbles throughout. Serve with crisp radish slices and lime wedges for bright acidity that cuts through the richness.

Cheesy Cauliflower and Pea Casserole

Zesty cauliflower transforms into creamy comfort when baked with sweet peas and sharp cheddar. This casserole delivers rich flavor with minimal effort, perfect for busy weeknights. You’ll appreciate how the ingredients meld into a satisfying, cohesive dish.

Ingredients

– 1 large head cauliflower, cut into 1-inch florets
– 1 cup frozen petite peas
– 2 cups sharp white cheddar cheese, freshly grated
– 1 cup heavy cream
– 3 tablespoons unsalted European-style butter
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1/2 teaspoon freshly grated nutmeg
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 teaspoon Diamond Crystal kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/2 cup panko breadcrumbs
– 1 tablespoon extra virgin olive oil

Instructions

1. Preheat your oven to 375°F and butter a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil.
3. Blanch cauliflower florets for 4 minutes until slightly tender but still firm.
4. Immediately transfer blanched cauliflower to an ice water bath to stop cooking.
5. Drain cauliflower thoroughly and pat dry with paper towels.
6. Melt unsalted European-style butter in a saucepan over medium heat.
7. Add minced garlic and cook for 1 minute until fragrant but not browned.
8. Whisk in all-purpose flour and cook for 2 minutes to form a pale roux.
9. Gradually whisk in heavy cream until smooth and thickened, about 3 minutes.
10. Remove saucepan from heat and stir in 1½ cups grated sharp white cheddar cheese.
11. Whisk in freshly grated nutmeg, smoked paprika, cayenne pepper, Diamond Crystal kosher salt, and freshly cracked black pepper.
12. Combine blanched cauliflower and frozen petite peas in the prepared baking dish.
13. Pour cheese sauce evenly over the vegetable mixture.
14. Toss panko breadcrumbs with extra virgin olive oil and remaining ½ cup grated cheese.
15. Sprinkle breadcrumb mixture evenly over the casserole surface.
16. Bake at 375°F for 25-30 minutes until bubbling and golden brown.
17. Let rest for 10 minutes before serving to allow sauce to set.

Velvety cheese sauce clings to tender cauliflower while peas add pops of sweetness. The crisp panko topping provides textural contrast to the creamy interior. For a complete meal, serve alongside roasted chicken or top with crispy bacon bits for added savory depth.

Sweet Potato and Kale Delight

Craving something wholesome yet sophisticated? This vibrant dish combines earthy sweet potatoes with nutrient-dense kale for a satisfying meal. Perfect for weeknight dinners or impressive enough for guests.

Ingredients

– 2 large sweet potatoes, peeled and diced into 1-inch cubes
– 1 bunch lacinato kale, stems removed and leaves roughly chopped
– 3 tablespoons extra-virgin olive oil, divided
– 2 cloves garlic, thinly sliced
– 1/4 cup toasted pine nuts
– 1 tablespoon aged balsamic vinegar
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss sweet potato cubes with 2 tablespoons olive oil, smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes until tender and caramelized at the edges, flipping halfway through.
5. While potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
6. Add sliced garlic and cook for 1 minute until fragrant but not browned.
7. Add chopped kale in batches, wilting each addition before adding more.
8. Season kale with 1/4 teaspoon salt and crushed red pepper flakes.
9. Cook kale for 4-5 minutes until tender but still vibrant green, stirring frequently.
10. Add roasted sweet potatoes to the skillet with kale.
11. Drizzle with aged balsamic vinegar and toss gently to combine.
12. Remove from heat and stir in toasted pine nuts.
13. Adjust seasoning with additional salt and pepper if needed.

Golden caramelized sweet potatoes provide creamy contrast to the slightly bitter kale, while toasted pine nuts add crunch. Serve warm as a standalone vegetarian main or alongside roasted chicken for a complete meal. The smoked paprika and balsamic create a sweet-savory balance that deepens with each bite.

Chickpea and Eggplant Bake

Every satisfying vegetarian dinner deserves this robust chickpea and eggplant bake. Earthy eggplant melds with creamy chickpeas beneath a golden, herb-flecked crust. Expect layers of Mediterranean flavor in each comforting spoonful.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 1 cup finely chopped yellow onion
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed San Marzano tomatoes
• 1/2 cup vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped fresh flat-leaf parsley

Instructions

1. Preheat your oven to 400°F.
2. Toss the cubed eggplant with 2 tablespoons of olive oil and 1/2 teaspoon of kosher salt on a rimmed baking sheet.
3. Roast the eggplant for 20 minutes, or until tender and lightly browned at the edges.
4. Heat the remaining 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.
5. Sauté the chopped onion for 5-7 minutes, until translucent and softened.
6. Add the minced garlic and cook for 1 minute, just until fragrant.
7. Stir in the crushed tomatoes, vegetable broth, smoked paprika, and red pepper flakes.
8. Bring the sauce to a simmer and cook for 10 minutes, allowing the flavors to meld.
9. Fold in the roasted eggplant and drained chickpeas until evenly coated in the sauce.
10. In a small bowl, combine the panko breadcrumbs, grated Parmigiano-Reggiano, and chopped parsley.
11. Sprinkle the breadcrumb mixture evenly over the top of the bake.
12. Transfer the skillet to the oven and bake for 15-20 minutes, until the topping is golden and the sauce is bubbling.

Creamy eggplant and firm chickpeas create a satisfying contrast against the bright, acidic tomato sauce. The crispy, cheesy topping adds a necessary textural crunch. For a complete meal, serve it directly from the skillet with a side of crusty bread to soak up the sauce.

Mediterranean Orzo and Spinach Casserole

You’ve probably faced those hectic evenings when dinner feels impossible. Yet this Mediterranean orzo and spinach casserole delivers comfort without compromise, layering bright lemon, briny olives, and creamy feta into a one-dish wonder.

Ingredients

– 1 cup dried orzo pasta
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 5 ounces fresh baby spinach
– 1 cup crumbled feta cheese
– ½ cup Kalamata olives, pitted and halved
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– 2 cups whole milk
– 2 pasture-raised eggs, lightly beaten
– 1 lemon, zested and juiced
– ½ cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Cook orzo in salted boiling water for 7 minutes until al dente, then drain thoroughly.
3. Heat olive oil in a large skillet over medium heat until shimmering.
4. Sauté diced onion for 5–6 minutes until translucent and lightly golden.
5. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Wilt spinach in batches, stirring until just collapsed, about 2 minutes total.
7. Transfer spinach mixture to a large bowl and combine with cooked orzo, feta, olives, oregano, and red pepper flakes.
8. Whisk together whole milk, beaten eggs, lemon zest, and 2 tablespoons lemon juice in a separate bowl.
9. Pour milk mixture over orzo and fold gently until evenly coated.
10. Spread entire mixture into the prepared baking dish and top uniformly with grated Parmesan.
11. Bake uncovered for 30–35 minutes until the top is golden and edges bubble gently.
12. Rest casserole for 10 minutes before serving to allow layers to set.
Keep leftovers refrigerated for up to 3 days, reheating portions in a 350°F oven to restore the crispy top. This casserole emerges creamy yet structured, with the orzo absorbing the lemony richness while the feta and olives punctuate each bite. For a vibrant twist, serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the dish’s decadence.

Butternut Squash and Sage Casserole

Warm, creamy butternut squash meets earthy sage in this comforting fall casserole that comes together with minimal effort. Roasting the squash first deepens its natural sweetness while the crispy sage topping adds texture. This dish works equally well as a vegetarian main or hearty side for holiday gatherings.

Ingredients

– 1 large butternut squash (about 3 lbs), peeled and cubed into 1-inch pieces
– 2 tablespoons clarified butter
– 1 cup heavy cream
– 3 pasture-raised eggs, lightly beaten
– 1/2 cup freshly grated Parmigiano-Reggiano
– 1/4 cup all-purpose flour
– 2 tablespoons fresh sage leaves, finely chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed butternut squash with 1 tablespoon clarified butter and arrange in a single layer on the prepared baking sheet.
3. Roast squash for 25-30 minutes until tender and lightly caramelized at the edges.
4. Reduce oven temperature to 375°F and grease a 9×13-inch baking dish with remaining clarified butter.
5. Transfer roasted squash to a large mixing bowl and mash roughly with a potato masher, leaving some texture.
6. Whisk together heavy cream, beaten eggs, and flour until no lumps remain.
7. Fold cream mixture into mashed squash along with Parmigiano-Reggiano, sage, salt, pepper, and nutmeg until fully incorporated.
8. Spread mixture evenly into the prepared baking dish and bake at 375°F for 35-40 minutes until set and golden brown on top.
9. Let casserole rest for 10 minutes before serving to allow flavors to meld.
Just out of the oven, this casserole boasts a creamy interior with occasional tender squash chunks, while the top develops a delicate crust from the Parmigiano-Reggiano. The nutmeg subtly enhances the squash’s sweetness without overpowering the earthy sage notes. For an elegant presentation, serve individual portions topped with crispy fried sage leaves and a drizzle of brown butter.

Caramelized Onion and Potato Gratin

Dense, sweet caramelized onions layered with thinly sliced potatoes create this comforting gratin. Deeply caramelized onions provide a rich foundation, while the potatoes absorb all the savory goodness. This dish transforms simple ingredients into something truly special through slow, patient cooking.

Ingredients

– 2 large yellow onions, thinly sliced
– 3 tablespoons clarified butter
– 1 teaspoon granulated sugar
– 3 pounds Yukon Gold potatoes, peeled and thinly sliced
– 2 cups heavy cream
– 1 cup whole milk
– 3 garlic cloves, minced
– 1 teaspoon freshly grated nutmeg
– 2 cups Gruyère cheese, freshly grated
– 1/2 cup Parmigiano-Reggiano, freshly grated
– Kosher salt
– Freshly ground black pepper

Instructions

1. Preheat oven to 375°F.
2. Melt clarified butter in a large skillet over medium-low heat.
3. Add thinly sliced onions and cook for 10 minutes, stirring occasionally.
4. Sprinkle sugar over onions and continue cooking for 25-30 minutes until deeply golden brown.
5. Season caramelized onions with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
6. Combine heavy cream, whole milk, minced garlic, and grated nutmeg in a saucepan.
7. Heat cream mixture over medium heat until it just begins to simmer, then remove from heat.
8. Arrange one-third of the potato slices in a single layer in a buttered 9×13-inch baking dish.
9. Spread half of the caramelized onions evenly over the potato layer.
10. Sprinkle one-third of the Gruyère cheese over the onion layer.
11. Repeat layers with another third of potatoes, remaining onions, and another third of cheese.
12. Top with final layer of potatoes arranged neatly.
13. Pour warm cream mixture evenly over the entire gratin.
14. Combine remaining Gruyère with Parmigiano-Reggiano and sprinkle over the top.
15. Cover dish tightly with foil and bake for 45 minutes.
16. Remove foil and continue baking for 25-30 minutes until top is golden brown and potatoes are tender when pierced with a knife.
17. Let gratin rest for 15 minutes before serving to allow layers to set.

Outrageously creamy potatoes contrast beautifully with the sweet, jammy onions in every bite. The Gruyère forms a crisp, nutty crust that gives way to tender, layered potatoes beneath. Serve alongside roasted meats or as the star of a vegetarian meal with a bright green salad to cut through the richness.

Conclusion

Satisfying meatless meals have never been easier! These 23 delicious casserole recipes offer perfect solutions for busy weeknights while keeping dinner exciting and wholesome. We hope you find some new family favorites among these comforting dishes. Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy access to these tasty meatless options!