Mmm… can you already smell the warm, comforting aromas of Thanksgiving? As the holiday season approaches, we’ve gathered 21 delicious casserole recipes that promise to be the cozy, crowd-pleasing heroes of your feast. From classic sides to creative twists, get ready to find your new favorite dish that’ll have everyone asking for seconds. Let’s dive into these mouthwatering ideas!
Classic Green Bean Casserole with Crispy Onions
Often, the simplest dishes become the most cherished holiday traditions, and this classic casserole is a perfect example. Our methodical guide will walk you through creating a comforting, creamy side dish topped with irresistible crispy onions, ensuring success even for first-time cooks.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 ½ lbs fresh green beans, trimmed and cut into 2-inch pieces (or frozen green beans, thawed)
– 2 tbsp unsalted butter (or olive oil for a dairy-free option)
– 8 oz cremini mushrooms, sliced (white mushrooms work too)
– 3 cloves garlic, minced
– ¼ cup all-purpose flour
– 1 ½ cups whole milk (or 2% milk for a lighter version)
– 1 cup chicken or vegetable broth
– 1 tsp kosher salt
– ½ tsp black pepper
– ¼ tsp ground nutmeg (optional, for depth)
– 1 (6 oz) can French-fried onions
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the green beans to the boiling water and blanch for 4 minutes until bright green and tender-crisp.
4. Drain the green beans in a colander and immediately rinse under cold water to stop the cooking process; set aside.
5. In a large skillet, melt the butter over medium heat until foamy.
6. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 2 minutes to form a roux and remove the raw flour taste.
9. Gradually whisk in the milk and broth until the mixture is smooth and begins to thicken, about 3-4 minutes.
10. Season the sauce with salt, pepper, and nutmeg, then simmer for 2 more minutes until it coats the back of a spoon.
11. Fold the blanched green beans into the sauce until evenly coated.
12. Transfer the mixture to the prepared baking dish and spread it into an even layer.
13. Sprinkle the French-fried onions evenly over the top of the casserole.
14. Bake in the preheated oven for 25-30 minutes, until the sauce is bubbling and the onions are golden brown and crispy.
15. Let the casserole rest for 5 minutes before serving to allow the flavors to meld.
Now, you’ll be rewarded with a dish where the creamy, savory filling contrasts beautifully with the crunchy onion topping. For a creative twist, try adding a sprinkle of crispy bacon bits or serving it alongside roasted turkey for a complete holiday meal.
Sweet Potato Casserole with Marshmallow Topping
Zesty and comforting, sweet potato casserole with marshmallow topping is a classic holiday side dish that’s surprisingly simple to make from scratch. Zero in on this methodical recipe to create a creamy, sweet base crowned with golden, gooey marshmallows—perfect for both beginners and seasoned cooks looking for a foolproof version. You’ll need about an hour from start to finish, with most of that time hands-off while baking.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 3 pounds sweet potatoes, peeled and cubed (about 4–5 medium potatoes)
– 1/2 cup unsalted butter, melted (or use salted butter and reduce added salt)
– 1/2 cup granulated sugar (adjust to taste if potatoes are very sweet)
– 1/4 cup milk, at room temperature (whole milk for richness, or any milk alternative)
– 2 large eggs, beaten
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt (omit if using salted butter)
– 2 cups mini marshmallows (or large marshmallows torn into pieces)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish lightly with butter or non-stick spray.
2. Place the peeled and cubed sweet potatoes in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the sweet potatoes for 15–20 minutes, or until they are fork-tender and easily mashed.
4. Drain the cooked sweet potatoes thoroughly in a colander to remove excess water, which helps prevent a soggy casserole.
5. Transfer the drained sweet potatoes to a large mixing bowl and mash them smoothly with a potato masher or fork until no large lumps remain.
6. Add the melted butter, granulated sugar, milk, beaten eggs, vanilla extract, and salt to the mashed sweet potatoes.
7. Stir the mixture vigorously with a wooden spoon or spatula until all ingredients are fully combined and the texture is creamy and uniform.
8. Pour the sweet potato mixture into the prepared baking dish, spreading it evenly with the back of a spoon.
9. Bake the casserole in the preheated oven at 350°F for 25 minutes, until the edges are set and the center is slightly firm to the touch.
10. Remove the casserole from the oven and evenly sprinkle the mini marshmallows over the top in a single layer.
11. Return the casserole to the oven and bake for an additional 10–15 minutes, watching closely until the marshmallows are puffed and golden brown.
12. Let the casserole cool for 5–10 minutes before serving to allow the marshmallow topping to set slightly.
Softer than mashed potatoes but with a rich, velvety texture, this casserole balances the natural sweetness of the potatoes with a buttery depth. Serve it warm alongside roasted turkey or ham for a festive touch, or enjoy it as a decadent dessert with a sprinkle of cinnamon. The marshmallow topping adds a delightful contrast—crisp on the outside and meltingly tender within.
Cheesy Broccoli and Rice Casserole
You’ll find this cheesy broccoli and rice casserole is the ultimate comfort food that comes together with minimal fuss. Perfect for busy weeknights or potlucks, it combines tender rice, crisp broccoli, and a creamy, cheesy sauce that bakes to golden perfection. Let’s walk through each step methodically so you can recreate this cozy dish with confidence.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup long-grain white rice, rinsed
– 2 cups broccoli florets, cut into bite-sized pieces
– 1 cup shredded cheddar cheese, divided
– 1/2 cup sour cream
– 1/4 cup unsalted butter, melted
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– Cooking spray or butter for greasing
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with cooking spray or butter.
2. Cook the rinsed rice according to package directions until tender, then set it aside to cool slightly.
3. Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and crisp-tender, then drain and set aside.
4. In a medium saucepan over medium heat, melt the butter, then whisk in the flour to form a smooth paste, cooking for 1 minute to remove the raw flour taste.
5. Gradually whisk in the milk until no lumps remain, then add the garlic powder, onion powder, salt, and pepper.
6. Cook the sauce, stirring constantly, for 5-7 minutes until it thickens enough to coat the back of a spoon.
7. Remove the saucepan from heat and stir in the sour cream and 3/4 cup of the shredded cheddar cheese until fully melted and smooth.
8. In a large mixing bowl, combine the cooked rice, steamed broccoli, and cheese sauce, folding gently to coat everything evenly.
9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
10. Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the top.
11. Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and the edges are lightly golden.
12. Let the casserole rest for 5 minutes before serving to allow it to set slightly.
This casserole emerges with a creamy interior where the rice soaks up the cheesy sauce, complemented by the slight crunch of broccoli. The golden cheese topping adds a satisfying texture contrast, making it ideal for pairing with a simple green salad or serving as a hearty side for roasted chicken.
Savory Sausage and Cornbread Stuffing Casserole
Picture this: a comforting casserole that combines the hearty flavors of sausage with the sweet, crumbly texture of cornbread, all baked into a savory dish perfect for any gathering. This recipe walks you through each step methodically, ensuring even beginners can achieve delicious results. Let’s get started with the ingredients and instructions.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb pork sausage, crumbled (or turkey sausage for a lighter option)
– 4 cups crumbled cornbread, about 1 batch baked and cooled (store-bought works too)
– 1 cup diced yellow onion, about 1 medium onion
– 1 cup diced celery, about 2 stalks
– 2 cloves garlic, minced
– 2 cups chicken broth, low-sodium preferred to control saltiness
– 2 large eggs, beaten
– 1/4 cup unsalted butter, melted
– 1 tsp dried sage
– 1/2 tsp black pepper, freshly ground for best flavor
– 1/4 tsp salt, adjust based on sausage saltiness
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
2. Heat a large skillet over medium heat and add the crumbled sausage; cook for 8-10 minutes, breaking it into small pieces with a spatula until browned and no longer pink.
3. Transfer the cooked sausage to a paper towel-lined plate to drain excess grease, leaving about 1 tbsp in the skillet.
4. Add the diced onion and celery to the skillet; sauté for 5-7 minutes until softened and translucent, stirring occasionally to prevent burning.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
6. In a large mixing bowl, combine the crumbled cornbread, cooked sausage, and sautéed vegetable mixture.
7. Pour in the chicken broth, beaten eggs, and melted butter; add the dried sage, black pepper, and salt, then mix gently until evenly moistened—avoid overmixing to keep the texture light.
8. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula.
9. Bake in the preheated oven for 30-35 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
10. Remove from the oven and let it rest for 10 minutes before serving to allow the flavors to meld and make slicing easier.
Just out of the oven, this casserole offers a delightful contrast of crispy edges and a moist, tender interior, with the sausage adding a savory depth that complements the sweet cornbread. For a creative twist, top it with a drizzle of maple syrup or serve alongside roasted vegetables for a complete meal.
Butternut Squash and Pecan Casserole
Ready to create a cozy, crowd-pleasing side dish that celebrates fall flavors? This butternut squash and pecan casserole combines sweet roasted squash with a crunchy, buttery topping for a comforting holiday-worthy bake. Let’s walk through each step together to ensure perfect results.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 4 cups)
– 1 cup chopped pecans
– 1/2 cup brown sugar, packed
– 1/4 cup unsalted butter, melted (or use salted butter and reduce added salt)
– 1/4 cup all-purpose flour
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1/4 tsp ground nutmeg
– 1/4 cup whole milk
– 2 large eggs, lightly beaten
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Place the cubed butternut squash in a large mixing bowl.
3. In a separate medium bowl, combine the chopped pecans, brown sugar, melted butter, flour, cinnamon, salt, and nutmeg; stir until the mixture resembles coarse crumbs.
4. Tip: Reserve 1/2 cup of the pecan mixture in a small bowl for the topping later.
5. Pour the milk and beaten eggs over the squash in the large bowl; toss gently to coat evenly.
6. Tip: For extra flavor, you can toast the pecans in a dry skillet over medium heat for 3-5 minutes before chopping, until fragrant.
7. Fold the remaining pecan mixture from step 3 into the squash mixture until well combined.
8. Transfer the squash mixture to the prepared baking dish, spreading it into an even layer.
9. Sprinkle the reserved 1/2 cup of pecan mixture evenly over the top.
10. Bake in the preheated oven for 40-45 minutes, until the topping is golden brown and a knife inserted into the squash pieces meets no resistance.
11. Tip: If the topping browns too quickly, loosely tent the dish with aluminum foil for the last 10 minutes of baking.
12. Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Finally, this casserole emerges with a tender, creamy squash base beneath a crisp, caramelized pecan crust. For a festive twist, drizzle it with maple syrup or serve alongside roasted turkey or ham to balance the sweet and savory notes.
Creamy Mashed Potato Casserole with Garlic
Let’s create a comforting, creamy mashed potato casserole with garlic that’s perfect for gatherings or cozy dinners. This methodical recipe breaks down each step clearly, so even beginners can achieve a rich, flavorful dish with ease. We’ll roast garlic for depth, whip potatoes until smooth, and bake until golden and bubbly.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 3 pounds russet potatoes, peeled and quartered (or Yukon Gold for a creamier texture)
– 1 head garlic, top trimmed off (about 10 cloves)
– 1 cup heavy cream, warmed (or half-and-half for a lighter option)
– 1/2 cup unsalted butter, softened (adjust to preference)
– 1 cup shredded cheddar cheese (or Gruyère for a nutty flavor)
– 1/4 cup grated Parmesan cheese (for topping)
– 1 teaspoon salt (adjust to taste)
– 1/2 teaspoon black pepper (freshly ground preferred)
– 1 tablespoon olive oil (or any neutral oil)
Instructions
1. Preheat your oven to 400°F (200°C) to prepare for roasting the garlic.
2. Place the trimmed head of garlic on a small piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly to seal.
3. Roast the garlic in the preheated oven for 30 minutes, until the cloves are soft and golden brown; let it cool slightly, then squeeze out the cloves into a small bowl and mash with a fork.
4. While the garlic roasts, fill a large pot with water, add the peeled and quartered potatoes, and bring to a boil over high heat.
5. Reduce the heat to medium and simmer the potatoes for 15-20 minutes, until they are fork-tender and easily pierced.
6. Drain the potatoes thoroughly in a colander, then return them to the pot over low heat for 1 minute to evaporate excess moisture, which helps prevent a watery texture.
7. Mash the potatoes with a potato masher or ricer until smooth, then add the softened butter, roasted garlic mash, warmed heavy cream, salt, and black pepper.
8. Stir the mixture vigorously with a wooden spoon until fully combined and creamy, about 2-3 minutes, ensuring no lumps remain.
9. Fold in 1 cup of shredded cheddar cheese until evenly distributed throughout the potato mixture.
10. Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly with a spatula.
11. Sprinkle 1/4 cup of grated Parmesan cheese evenly over the top of the casserole.
12. Bake in the preheated oven at 400°F (200°C) for 25-30 minutes, until the top is golden brown and the edges are bubbly.
13. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld and the casserole to set slightly.
This casserole emerges with a velvety, smooth interior from the whipped potatoes and roasted garlic, while the cheesy top adds a satisfying crunch. The roasted garlic infuses a mellow, sweet depth that balances the richness of the cream and butter. Try serving it alongside roasted meats or as a hearty standalone dish garnished with fresh chives for a pop of color.
Loaded Cauliflower Casserole with Bacon
During the chilly winter months, nothing beats a hearty, comforting casserole that comes together with minimal fuss. This loaded cauliflower casserole with bacon is a crowd-pleaser that transforms simple ingredients into a creamy, cheesy, and satisfying dish perfect for weeknight dinners or potlucks. Let’s walk through each step methodically to ensure success, even if you’re new to cooking.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 large head cauliflower, cut into florets (about 6 cups)
– 6 slices thick-cut bacon, chopped (or use pre-cooked for convenience)
– 1 cup sour cream (full-fat for best creaminess)
– 1 cup shredded cheddar cheese (sharp variety adds more flavor)
– 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
– 1/4 cup chopped green onions (reserve some for garnish)
– 1 tsp garlic powder (adjust to taste)
– 1/2 tsp salt (use less if bacon is salty)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/4 cup grated Parmesan cheese (for topping)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter.
2. Place the cauliflower florets in a large pot, cover with water, and bring to a boil over high heat; boil for 5-7 minutes until fork-tender but not mushy, then drain well in a colander to remove excess moisture (tip: pat dry with paper towels to prevent a watery casserole).
3. While the cauliflower cooks, heat a large skillet over medium heat and add the chopped bacon; cook for 8-10 minutes, stirring occasionally, until crispy and browned, then transfer to a paper towel-lined plate to drain, reserving 1 tablespoon of bacon grease in the skillet.
4. In a large mixing bowl, combine the drained cauliflower, sour cream, cheddar cheese, mayonnaise, chopped green onions, garlic powder, salt, and black pepper; mix gently until evenly coated (tip: avoid overmixing to keep the cauliflower intact).
5. Fold in the cooked bacon pieces, then transfer the mixture to the prepared baking dish, spreading it into an even layer.
6. Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
7. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and bubbly (tip: check at 25 minutes to avoid over-browning).
8. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.
When you pull this casserole from the oven, you’ll be greeted by a creamy interior with tender cauliflower bites and crispy bacon throughout, all topped with a golden, cheesy crust that adds a delightful crunch. Serve it warm as a standalone meal or pair it with a simple green salad for a balanced dinner—leftovers reheat beautifully for a quick lunch the next day.
Traditional Turkey and Gravy Casserole
Pulling together a comforting, family-friendly meal doesn’t have to be complicated, especially when you can transform classic holiday flavors into an easy, weeknight-ready casserole. This dish layers savory turkey with rich gravy and a crispy topping for a satisfying one-pan dinner that’s perfect for using up leftovers or a quick rotisserie chicken.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 cups cooked turkey, shredded (from a rotisserie chicken or leftovers)
– 1 (10.5 oz) can condensed cream of mushroom soup (or cream of chicken for variation)
– 1 cup turkey or chicken broth (low-sodium recommended to control salt)
– 1/2 cup milk (whole or 2% for creamier gravy)
– 1/4 cup unsalted butter, melted (salted butter works, but reduce added salt)
– 1 (6 oz) package seasoned stuffing mix (such as Stove Top)
– 1/2 tsp dried thyme (fresh thyme sprigs can be used, about 1 tbsp chopped)
– 1/4 tsp black pepper (adjust to taste)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick spray or butter.
2. In a large mixing bowl, combine the shredded turkey, condensed cream of mushroom soup, turkey broth, milk, dried thyme, and black pepper. Stir until the ingredients are evenly incorporated and a thick, creamy mixture forms.
3. Transfer the turkey and gravy mixture to the prepared baking dish, spreading it into an even layer with a spatula.
4. In a separate medium bowl, pour the melted butter over the seasoned stuffing mix. Toss with a fork until the breadcrumbs are lightly coated and moistened.
5. Sprinkle the buttered stuffing mix evenly over the top of the turkey mixture in the baking dish, covering it completely.
6. Place the baking dish in the preheated oven and bake for 30-35 minutes. The casserole is done when the gravy is bubbling around the edges and the topping is golden brown and crisp.
7. Remove the casserole from the oven and let it rest on a wire rack for 5-10 minutes before serving to allow the gravy to thicken slightly.
Mouthwatering and hearty, this casserole delivers tender turkey enveloped in a savory, creamy gravy, topped with a satisfyingly crunchy stuffing crust. For a fresh twist, serve it alongside a simple green salad or steamed green beans to balance the richness, or spoon it over mashed potatoes for an extra comforting plate.
Apple and Cranberry Stuffing Casserole
Pulling together a comforting side dish for the holidays doesn’t have to be daunting. This recipe transforms classic stuffing into a make-ahead casserole, layering tart cranberries and sweet apples with savory herbs for a dish that’s as beautiful as it is delicious.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 loaf (16 oz) day-old French bread, cubed (about 10 cups)
– 4 tablespoons unsalted butter
– 1 large yellow onion, diced
– 3 celery stalks, diced
– 2 large Granny Smith apples, peeled and diced
– 1 cup fresh cranberries
– 2 teaspoons dried sage
– 1 teaspoon dried thyme
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 1/2 cups low-sodium chicken broth, warmed
– 2 large eggs, beaten
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Spread the cubed bread in a single layer on a large baking sheet. Toast in the preheated oven for 10 minutes, or until lightly crisp and dry, then transfer to a large mixing bowl. Tip: Toasting the bread prevents a soggy casserole.
3. In a large skillet over medium heat, melt the 4 tablespoons of butter. Add the diced onion and celery, cooking for 8-10 minutes until softened and translucent.
4. Add the diced apples and fresh cranberries to the skillet. Cook for 5 more minutes, just until the apples begin to soften and the cranberries start to pop.
5. Stir in the dried sage, dried thyme, kosher salt, and black pepper, cooking for 1 minute until fragrant.
6. Pour the vegetable and apple mixture over the toasted bread cubes in the mixing bowl. Toss gently to combine.
7. In a separate bowl or large measuring cup, whisk together the warmed chicken broth and beaten eggs until fully incorporated. Tip: Warming the broth helps it absorb evenly into the bread.
8. Pour the broth-egg mixture over the bread and vegetable mixture. Using a large spoon or your hands, fold everything together until the liquid is fully absorbed and no dry spots remain.
9. Transfer the mixture to the prepared baking dish, pressing it down gently into an even layer.
10. Cover the dish tightly with aluminum foil and bake at 375°F for 30 minutes.
11. Remove the foil and continue baking for 25 minutes, or until the top is golden brown and crisp. Tip: For extra crunch, broil for the final 1-2 minutes, watching closely to prevent burning.
12. Let the casserole rest for 10 minutes before serving. Vibrant with pops of tart cranberry and sweet apple, this casserole offers a delightful contrast of soft, savory interior and a crisp, golden top. Serve it alongside roast turkey or ham, or enjoy it as a hearty vegetarian main with a simple green salad.
Brussels Sprouts and Parmesan Casserole
Now, let’s transform humble Brussels sprouts into a creamy, cheesy casserole that’s perfect for cozy dinners or holiday gatherings. This dish combines roasted sprouts with a rich Parmesan sauce, baked until golden and bubbly. Follow these steps carefully for a foolproof result every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 cup heavy cream
– 1 cup grated Parmesan cheese (freshly grated melts best)
– 2 cloves garlic, minced
– 1/4 tsp nutmeg (optional, for warmth)
Instructions
1. Preheat your oven to 400°F (200°C) to ensure even cooking.
2. Place the Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper, tossing to coat evenly.
3. Roast the sprouts for 20 minutes, or until they are tender and lightly browned at the edges, stirring halfway through for uniform roasting.
4. While the sprouts roast, combine heavy cream, Parmesan cheese, minced garlic, and nutmeg in a medium saucepan over medium heat.
5. Stir the mixture constantly for 5 minutes, until the cheese is fully melted and the sauce is smooth, avoiding high heat to prevent curdling.
6. Transfer the roasted Brussels sprouts to a greased 9×13-inch baking dish, spreading them in an even layer.
7. Pour the Parmesan sauce over the sprouts, ensuring all pieces are coated for maximum flavor.
8. Bake the casserole at 400°F for 15-20 minutes, until the top is golden and the sauce is bubbling around the edges.
9. Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to thicken slightly.
Finally, this casserole emerges with a delightful contrast: tender Brussels sprouts nestled in a velvety, savory sauce, topped with a crispy Parmesan crust. Serve it warm as a hearty side dish, or pair it with crusty bread to soak up every last bit of creamy goodness.
Leftover Turkey and Cranberry Casserole
Relying on leftover turkey from holiday meals is a smart way to create a comforting, flavorful casserole that feels entirely new. This dish transforms those remnants into a creamy, savory bake, perfectly balanced with the tart pop of cranberry sauce for a satisfying weeknight dinner everyone will love.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups cooked turkey, shredded or chopped (use white and dark meat for best flavor)
– 1 cup whole-berry cranberry sauce (canned or homemade, not jellied)
– 1 (10.5 oz) can condensed cream of mushroom soup (or cream of chicken for variation)
– 1 cup sour cream (full-fat recommended for creaminess)
– 1/2 cup chicken broth (low-sodium to control salt)
– 1/2 cup mayonnaise (or plain Greek yogurt for a tangier twist)
– 1 small yellow onion, finely diced (about 1/2 cup)
– 2 stalks celery, finely diced (about 1/2 cup)
– 2 cups stuffing mix, crushed (such as Stove Top, herb-seasoned)
– 4 tbsp unsalted butter, melted (for topping)
– 1/2 tsp dried thyme (or 1 tsp fresh, chopped)
– 1/4 tsp black pepper (adjust to preference)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter.
2. In a large mixing bowl, combine the shredded turkey, cranberry sauce, condensed cream of mushroom soup, sour cream, chicken broth, mayonnaise, diced onion, diced celery, dried thyme, and black pepper. Stir until all ingredients are evenly incorporated. Tip: For extra flavor, sauté the onion and celery in 1 tbsp butter over medium heat for 5 minutes until softened before adding to the mixture.
3. Transfer the turkey mixture to the prepared baking dish, spreading it into an even layer with a spatula.
4. In a small bowl, mix the crushed stuffing mix with the melted butter until the crumbs are lightly coated. Tip: If using dry stuffing mix, you can add 1-2 tbsp of broth to the butter mixture to help it bind and prevent burning.
5. Sprinkle the buttered stuffing mixture evenly over the top of the casserole.
6. Place the baking dish in the preheated oven and bake for 45 minutes, or until the topping is golden brown and the edges are bubbling. Tip: Check at 30 minutes; if the top is browning too quickly, loosely cover with aluminum foil for the remaining baking time.
7. Remove the casserole from the oven and let it rest for 10 minutes before serving to allow the flavors to meld and make slicing easier.
Leftover magic shines here, with the creamy, savory turkey base offering a tender texture that contrasts delightfully with the crispy, buttery stuffing topping. The cranberry sauce adds a sweet-tart burst that cuts through the richness, making each bite balanced. For a creative twist, serve individual portions in ramekins topped with a dollop of extra cranberry sauce or alongside a simple green salad dressed with a light vinaigrette.
Spinach and Artichoke Dip Casserole
Often overlooked as just an appetizer, this hearty casserole transforms the classic dip into a satisfying main dish or side. Our methodical approach ensures even beginners can achieve that creamy, cheesy perfection with minimal fuss. Let’s walk through each step together to build layers of flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry (excess moisture removed)
– 1 (14 oz) can artichoke hearts, drained and chopped (use canned for convenience)
– 1 cup sour cream (full-fat for best texture)
– 1 cup mayonnaise (or Greek yogurt for a tangier twist)
– 1 cup shredded mozzarella cheese (divided, half for mixing and half for topping)
– 1/2 cup grated Parmesan cheese (freshly grated melts better)
– 1/2 cup cream cheese, softened (room temperature blends smoothly)
– 1/4 cup finely chopped onion (yellow or white for mild flavor)
– 2 cloves garlic, minced (adjust for more or less intensity)
– 1 tsp lemon juice (brightens the flavors)
– 1/2 tsp salt (adjust based on cheese saltiness)
– 1/4 tsp black pepper (freshly ground preferred)
– Cooking spray or butter for greasing
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
2. In a large mixing bowl, combine the thawed spinach, chopped artichoke hearts, sour cream, mayonnaise, 1/2 cup of the mozzarella cheese, Parmesan cheese, softened cream cheese, chopped onion, minced garlic, lemon juice, salt, and black pepper.
3. Mix all ingredients thoroughly with a spatula until evenly distributed, ensuring no clumps of cream cheese remain for a uniform texture.
4. Transfer the mixture to the prepared baking dish, spreading it into an even layer with the back of a spoon or spatula.
5. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top to create a golden, bubbly crust during baking.
6. Bake in the preheated oven for 25–30 minutes, or until the edges are bubbling and the top is lightly browned—check at 25 minutes to avoid over-browning.
7. Remove the casserole from the oven and let it rest for 5 minutes before serving; this allows the dip to set slightly for easier scooping.
Rich and creamy with a subtle tang from the artichokes, this casserole offers a velvety texture that pairs perfectly with crusty bread or tortilla chips. For a creative twist, try serving it over baked potatoes or as a filling for stuffed peppers to make it a complete meal.
Zucchini and Tomato Gratin Casserole
Zucchini and tomato gratin casserole is a comforting, layered dish that transforms simple summer vegetables into a creamy, golden-brown bake. It’s perfect for a family dinner or potluck, and even beginners can master it with a little guidance. Let’s walk through each step together to ensure success.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 medium zucchinis, sliced into 1/4-inch rounds (about 4 cups total)
– 4 medium tomatoes, sliced into 1/4-inch rounds (about 3 cups total)
– 1 cup heavy cream (or half-and-half for a lighter option)
– 1 cup shredded Gruyère cheese (or Swiss cheese as a substitute)
– 1/2 cup grated Parmesan cheese (use freshly grated for best melting)
– 2 cloves garlic, minced (about 2 teaspoons)
– 2 tablespoons olive oil (or any neutral oil)
– 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper (adjust to taste)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with 1 tablespoon of olive oil.
2. Arrange half of the zucchini slices in a single layer at the bottom of the dish, overlapping slightly to cover gaps.
3. Layer half of the tomato slices evenly over the zucchini, then sprinkle with half of the minced garlic, thyme, salt, and pepper.
4. Pour 1/2 cup of heavy cream evenly over the first layer, using a spoon to spread it if needed for full coverage.
5. Sprinkle 1/2 cup of Gruyère cheese and 1/4 cup of Parmesan cheese over the cream layer.
6. Repeat the layering process with the remaining zucchini, tomatoes, garlic, thyme, salt, and pepper.
7. Pour the remaining 1/2 cup of heavy cream over the top layer, ensuring it seeps into the vegetables.
8. Combine the remaining 1/2 cup of Gruyère and 1/4 cup of Parmesan in a small bowl, then sprinkle this mixture evenly over the casserole.
9. Drizzle the remaining 1 tablespoon of olive oil over the cheese topping to help it brown nicely.
10. Bake the casserole in the preheated oven for 35–40 minutes, until the top is golden brown and the vegetables are tender when pierced with a fork.
11. Remove the casserole from the oven and let it rest for 5–10 minutes before serving to allow the layers to set.
For a delightful finish, this gratin emerges with a creamy interior and a crispy, cheesy crust that contrasts beautifully. Feel free to garnish it with fresh herbs like basil or serve alongside crusty bread to soak up the savory juices.
Corn and Cheddar Cheese Casserole
Unlock the cozy comfort of a classic American side dish with this straightforward corn and cheddar cheese casserole. Using just a handful of pantry staples, we’ll build layers of creamy, cheesy goodness that bakes into a golden, bubbly delight. Follow each step carefully for a fail-proof result that’s perfect for potlucks or family dinners.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 cups frozen corn kernels, thawed and drained (or two 15-oz cans, drained well)
– 1 cup sour cream, full-fat for best creaminess
– 1/2 cup unsalted butter, melted (1 stick)
– 2 large eggs, lightly beaten
– 1 cup shredded sharp cheddar cheese, divided (reserve 1/4 cup for topping)
– 1/2 cup crushed buttery crackers, such as Ritz (about 12 crackers)
– 1/4 cup finely chopped yellow onion
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the thawed corn, sour cream, melted butter, beaten eggs, 3/4 cup of the cheddar cheese, chopped onion, black pepper, and garlic powder. Stir until fully incorporated.
3. Tip: For extra flavor, sauté the chopped onion in 1 tablespoon of the butter until soft before adding it to the mixture.
4. Transfer the corn mixture to the prepared baking dish and spread it into an even layer with a spatula.
5. Sprinkle the remaining 1/4 cup of cheddar cheese evenly over the top of the casserole.
6. Evenly sprinkle the crushed crackers over the cheese layer to create a crispy topping.
7. Tip: For a richer topping, toss the cracker crumbs with 1 tablespoon of melted butter before sprinkling.
8. Place the dish in the preheated oven and bake for 30–35 minutes. The casserole is done when the edges are bubbling and the top is golden brown.
9. Tip: If the top browns too quickly, loosely tent the dish with aluminum foil for the remaining baking time.
10. Remove the casserole from the oven and let it rest for 5–10 minutes before serving to allow it to set.
Golden and inviting straight from the oven, this casserole offers a delightful contrast between the creamy, cheesy interior and the buttery, crisp cracker crust. The sharp cheddar melds beautifully with the sweet corn, creating a savory side that pairs wonderfully with grilled meats or roasted vegetables. For a fun twist, try serving individual portions in ramekins or topping it with crispy bacon bits right before baking.
Baked Macaroni and Cheese with a Twist
Ever find yourself craving the ultimate comfort food but wanting something a little more exciting than the classic? This baked macaroni and cheese recipe elevates the familiar favorite with a crispy, cheesy topping and a hint of smoky flavor, making it perfect for a cozy family dinner or a standout potluck dish. Let’s walk through the simple steps to create this satisfying meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb elbow macaroni
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 3 cups whole milk, warmed to about 100°F to prevent curdling
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Gruyère cheese, for a nutty flavor
– 1 tsp smoked paprika, or regular paprika if unavailable
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp dry mustard powder
– 1/2 cup panko breadcrumbs
– 2 tbsp grated Parmesan cheese
– Salt and black pepper, to season throughout
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the elbow macaroni to the boiling water and cook for 7-8 minutes, stirring occasionally, until al dente (it should be tender but still firm to the bite).
4. Drain the macaroni in a colander and set it aside; do not rinse to help the cheese sauce cling better.
5. In a large saucepan over medium heat, melt the unsalted butter completely, which should take about 1-2 minutes.
6. Whisk in the all-purpose flour continuously for 2 minutes to form a smooth roux, cooking until it turns a light golden color to remove the raw flour taste.
7. Gradually pour in the warmed whole milk while whisking constantly to prevent lumps, continuing for 3-4 minutes until the mixture thickens slightly.
8. Reduce the heat to low and stir in the shredded sharp cheddar cheese and shredded Gruyère cheese until fully melted and smooth, about 2-3 minutes.
9. Mix in the smoked paprika, garlic powder, onion powder, and dry mustard powder, then season with salt and black pepper to taste.
10. Combine the cheese sauce with the drained macaroni in the saucepan, stirring until evenly coated.
11. Transfer the macaroni mixture to the greased baking dish and spread it into an even layer.
12. In a small bowl, toss the panko breadcrumbs with the grated Parmesan cheese and a pinch of salt.
13. Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
14. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the edges are bubbly.
15. Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to set slightly.
Ready to dig in? The result is a creamy, indulgent interior with a delightfully crunchy topping that adds a wonderful textural contrast. For a creative twist, try serving it alongside a crisp green salad or topping individual portions with crispy bacon bits for extra savory flavor.
Harvest Vegetable and Lentil Casserole
Let’s create a cozy, one-dish meal that’s perfect for a chilly evening. This hearty casserole layers autumn vegetables and protein-rich lentils in a savory broth, baking into a comforting, complete dinner with minimal fuss. Follow each step carefully for a foolproof result.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, peeled and sliced into ½-inch rounds
– 2 cups cubed butternut squash (about ½-inch pieces)
– 1 cup brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 tsp dried thyme
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper
– 2 cups chopped kale, stems removed
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 1 tbsp olive oil in a large, oven-safe skillet or Dutch oven over medium heat for about 1 minute until shimmering.
3. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
5. Add 2 sliced carrots and 2 cups cubed butternut squash to the skillet, cooking for 5 minutes to lightly brown the edges.
6. Tip: For deeper flavor, let the vegetables develop a slight caramelization before moving to the next step.
7. Pour in 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 tsp dried thyme, ½ tsp salt, and ¼ tsp black pepper, stirring to combine.
8. Bring the mixture to a boil over high heat, then immediately reduce to a simmer.
9. Cover the skillet and let it simmer for 20 minutes, allowing the lentils to become tender but not mushy.
10. Tip: Check the lentils at 15 minutes; they should be soft but still hold their shape.
11. Uncover the skillet and stir in 2 cups chopped kale, wilting it into the mixture for about 2 minutes.
12. Transfer the skillet to the preheated oven and bake uncovered for 20 minutes until the top is lightly browned and the liquid is mostly absorbed.
13. Tip: If the casserole looks too dry during baking, add a splash of broth to keep it moist.
14. Remove the skillet from the oven using oven mitts and let it rest for 5 minutes before serving.
A warm, satisfying dish emerges with tender lentils and soft vegetables in a savory broth, offering a slightly creamy texture from the broken-down squash. Serve it directly from the skillet with crusty bread to soak up the flavorful juices, or top with a sprinkle of Parmesan for extra richness.
Caramelized Onion and Fennel Casserole
Many home cooks overlook the magic that happens when humble vegetables transform through slow cooking. This caramelized onion and fennel casserole showcases that alchemy, turning simple ingredients into a rich, savory side dish perfect for chilly evenings. Mastering it requires patience, but the step-by-step process is straightforward and rewarding.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 large yellow onions, thinly sliced (about 4 cups)
– 1 large fennel bulb, cored and thinly sliced (about 3 cups)
– 3 tablespoons unsalted butter (or olive oil for a dairy-free option)
– 2 tablespoons olive oil
– 1 teaspoon granulated sugar
– 1/2 teaspoon salt, plus more for seasoning
– 1/4 teaspoon black pepper
– 1 cup vegetable broth
– 1/2 cup heavy cream (or half-and-half for a lighter version)
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs (panko or regular)
– 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat a large skillet over medium heat and add 2 tablespoons of olive oil and 3 tablespoons of unsalted butter.
3. Add 2 large thinly sliced yellow onions and 1 large thinly sliced fennel bulb to the skillet.
4. Sprinkle 1 teaspoon of granulated sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper over the vegetables.
5. Cook the vegetables, stirring occasionally, for 25–30 minutes until they turn a deep golden brown and reduce in volume by half. (Tip: Resist the urge to stir too often to allow proper caramelization.)
6. Pour 1 cup of vegetable broth into the skillet and scrape up any browned bits from the bottom.
7. Stir in 1/2 cup of heavy cream and 1 tablespoon of fresh thyme leaves, then simmer for 5 minutes until slightly thickened.
8. Transfer the mixture to a 9×13-inch baking dish and spread it evenly.
9. In a small bowl, combine 1/2 cup of grated Parmesan cheese and 1/4 cup of breadcrumbs.
10. Sprinkle the cheese and breadcrumb mixture evenly over the top of the casserole. (Tip: For extra crunch, toast the breadcrumbs in a dry pan for 2 minutes before mixing.)
11. Bake the casserole in the preheated oven for 25–30 minutes until the top is golden brown and bubbly. (Tip: Check at 20 minutes to prevent over-browning.)
12. Remove the casserole from the oven and let it rest for 10 minutes before serving.
Just out of the oven, this casserole offers a creamy, velvety texture with sweet, caramelized notes from the onions and a subtle licorice hint from the fennel. The crispy Parmesan topping provides a delightful contrast to the tender vegetables beneath. For a creative twist, serve it alongside roasted chicken or spoon it over crusty bread as a hearty vegetarian main.
Conclusion
Casseroles make Thanksgiving stress-free and delicious! With 21 recipes from classic to creative, there’s something for every table. I hope you find a new favorite to try this year. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these ideas for later. Happy cooking and happy Thanksgiving!
