As the days grow shorter and the weather turns cool, the need for hearty, satisfying meals is too strong to pass up. Fall and winter not only provide chilly air and cozy nights but also a natural impetus to gather around the table with loved ones and savor comforting fare. There’s nothing much that lends itself better to that than a casserole. These one-dish wonders require minimal effort, feed many, and are available for limitless flexibility beyond the tired standby tuna bake or green bean casserole.
Casseroles are all about elevating simple ingredients into something greater than the sum of their parts. They’re flexible enough to be used for breakfast, brunch, dinner, or dessert. With that in mind, we’ve compiled 14 outside-the-box casseroles that break tradition and deliver the comfort we all crave. Each recipe features unexpected flavor combinations, seasonal inspiration, and a sense of community just what cold winter nights call for.
1. Cinnamon Roll Casserole
Few breakfasts are more indulgent than fresh cinnamon rolls, and this casserole brings that heaven to the table with much less effort. With convenient store-bought rolls as the base, the casserole cooks up into a bread pudding–type dish. Cream, eggs, and vanilla keep it all together, and cinnamon filling melts into every bite. The result is tender, spiced, and sweet, ideal for holiday mornings or lazy weekend brunches. It’s a rich indulgence that needs little muss.
Moussaka
This moussaka recipe features tender baked eggplant layered with a rich, spiced ground meat (beef or lamb) sauce. It’s assembled with cracker crumbs and grated cheese, then topped with an egg and milk mixture before baking to golden perfection. Ideal for feeding a large crowd, it freezes well and makes a hearty, flavorful dish.
Equipment
- 1 Large Skillet
- 1 Large Deep Baking Pan 15×10-inch or similar
- 2 Jelly-roll Pans For baking eggplant
- 1 Colander For draining eggplant
- 1 Whisk For egg and milk topping
Ingredients
Main
- 8 long narrow eggplants or 5 to 6 medium size
- Extra olive oil for greasing pan and brushing eggplant
- 2 cups chopped onion
- 1/4 cup water
- 3 tablespoons olive oil
- 3 pounds very lean ground beef or ground lamb twice ground
- 1/2 teaspoon salt
- Pepper to taste (ground fresh)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon sugar
- 2 tablespoons butter plus 4 tablespoons, for topping
- 1 15-ounce can tomato sauce
- 1/2 pound Parmesan or Romano cheese freshly grated
- 12 to 14 Royal or any brand milk biscuits finely crushed or cracker meal
- 11 large eggs
- 1 cup milk
- 15 by 10-inch deep pan greased with olive oil
- Jelly roll pan
Instructions
- Peel and slice eggplant into 1/4-inch slices lengthwise. Sprinkle with salt. Place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels.
- Preheat oven to 350 degrees. Place eggplant onto well oiled jelly roll pans. Brush with olive oil. Bake 10 to 15 minutes until tender. Set aside. In a large skillet cook onions in 1/4 cup water, 3 tablespoons olive oil and 1/4 teaspoon salt until onions are clear. Remove and set aside. In same skillet brown meat. Add cooked onions, salt, pepper, nutmeg, cinnamon, sugar, tomato sauce and 2 tablespoons of butter.
- Cook, stirring well. Reduce sauce until almost dry and set aside. In 15 by 10-inch greased pan sprinkle 1/2 of the cracker crumbs to cover the bottom (the rest will be used for the top). Place a layer of eggplant close together over cracker crumbs. Top with 1/3 of the grated cheese. Add 1/2 of the meat mixture. Spread evenly. Repeat once more and top with eggplant and cracker crumbs. Sprinkle the remaining Parmesan cheese. Beat 11 eggs and 1 cup of milk together well. Spoon entire mixture on top of mousaka wetting all crumbs and cheese. Drizzle top with 4 tablespoons melted butter. Bake in 350 degree oven for 50 to 60 minutes until golden brown on top and knife inserted in center comes out clean. Cool and cut into diamonds or squares. Serve warm.
- This recipe freezes well. Thaw and cut into pieces and heat through.
Notes
The success of moussaka hinges on moisture management. Ensure eggplant is well-drained and baked until tender but not mushy; excessive moisture can lead to a watery casserole. For the meat sauce, reducing it until ‘almost dry’ is crucial for concentrating flavors and preventing a soggy final dish. While this recipe uses an egg and milk topping, a classic béchamel sauce would elevate the creaminess and richness, offering a more traditional Greek moussaka experience. Seasoning with nutmeg and cinnamon in the meat sauce provides the authentic aromatic depth. Allow the finished moussaka to cool sufficiently before slicing for clean, well-structured portions.
2. Pierogi Casserole
Cheesy, potato-filled pillowy pierogies are the stars of this creative casserole. Sprinkled with bacon, sautéed onion, sour cream, and shredded cheese, the dish reimagines an old favorite Eastern European food as a comfort food giant. Each bite delivers creamy spuds, bacony smokiness, and melty cheese, and with pierogies serving the function of pasta or rice, there’s no need for added carbs. It’s a quick, comforting meal that balances tradition and simplicity.
Pierogi Casserole
This recipe creates a hearty pierogi casserole by layering homemade dough with creamy mashed potatoes, crispy bacon, sweet caramelized onions, and a blend of Gruyere and farmer’s cheese. The dish requires careful preparation of each component before assembly and baking, resulting in a comforting, golden-brown casserole that’s perfect for a substantial meal.
Equipment
- 1 Large Mixing Bowl For preparing the pierogi dough.
- 1 Large Pot For boiling potatoes.
- 1 Large Skillet For cooking bacon and caramelizing onions.
- 1 Rolling Pin Essential for rolling out the pierogi dough thinly and evenly.
- 1 13×9 inch Casserole Dish For assembling and baking the casserole.
Ingredients
Main
- 1 large egg
- 8 tablespoons unsalted butter softened, plus more for the baking dish
- 3/4 cup sour cream plus more for serving
- 1 tablespoon chopped fresh chives plus more for garnish, optional
- 1 teaspoon kosher salt
- 2 cups all-purpose flour plus more for rolling the dough
- 2 pounds russet potatoes peeled and cut into large chunks
- Kosher salt and black pepper to taste
- 1 cup heavy cream heated until hot
- 8 tablespoons cold butter cubed
- 1 tablespoon olive oil
- 1 pound bacon chopped
- 2 large yellow onions thinly sliced
- 1 1/2 cups shredded Gruyere
- 1 1/2 cups shredded farmer’s cheese
Instructions
- For the pierogi dough: Combine the egg, butter, sour cream, chives and salt with your hands in a bowl. Don’t worry if the mixture is not uniform and, as with pie dough, don’t overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
- For the filling: Put the potatoes in a large pot and cover with 2 inches of cold water. Bring to a boil. Season the water generously with salt. Reduce the heat to maintain a simmer and cook until a knife easily pierces the potatoes. Drain and return the potatoes to the pot. Mash, slowly mixing in the hot cream and cold butter. Season with salt and pepper to taste and set aside.
- Warm the olive oil in a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium, add the onions and toss to coat with the bacon fat. Season with salt and pepper. Cook, stirring frequently, until the onions are caramelized and sweet. Let cool.
- Preheat the oven to 350 degrees F. Butter a 13-by-9-inch casserole dish or metal pan.
- Roll out the pierogi dough with a rolling pin on a lightly floured work surface to a 1/8-inch-thick rectangle. Cut into 4-by-13-inch strips, re-rolling the scraps as necessary. You will need 14 to 20 strips.
- To assemble: Have the mashed potatoes, crisp bacon, caramelized onions, pasta strips and cheeses ready on a work surface. Arrange one layer of pierogi dough strips on the bottom of the buttered casserole dish, slightly overlapping the edges of the strips. Spread a 1/2-inch layer of potatoes on top of the dough. Top with some caramelized onions, bacon and a sprinkling of both Gruyere and farmer’s cheese. Repeat the layers to use the remaining ingredients, finishing with the dough, followed by some Gruyere and farmer’s cheese. Season the top with pepper.
- Bake until the casserole is bubbly and the cheese on top is golden brown, about 40 minutes. Let rest 15 to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives if using.
Notes
For the dough, avoid overworking it; a slightly shaggy dough is desirable for tender pierogi. The long chilling time is crucial for gluten relaxation, making the dough easier to roll. When mashing potatoes, incorporate hot cream and cold butter slowly for the smoothest, richest texture, akin to a potato puree. Salt the potato water generously for flavor from within. Take your time caramelizing the onions—low heat and patience yield a deep, sweet flavor that’s essential for balance. Ensure your bacon is truly crisp before adding to the layers for textural contrast. Lastly, letting the casserole rest after baking allows the layers to set, preventing it from falling apart when served.
3. Apple Butternut Squash Casserole
This sweet-savory bake is a celebration of fall foods at their peak. Roasted butternut squash and apples form a deep foundation, and toppings of toasted pecans, crispy bacon, and drizzled honey add richness and texture. Cinnamon, nutmeg, and cloves provide warmth, and the dish becomes fragrant and celebratory. It’s ideal as a holiday side dish or a weeknight comfort food, capturing the spirit of the season in every spoonful.
Butternut Squash Lasagna
Cook’s Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
Equipment
- 1 Heavy large skillet For cooking the butternut squash.
- 1 Food Processor Essential for pureeing the squash and amaretti cookies until smooth.
- 1 Heavy Medium Saucepan For preparing the béchamel sauce.
- 1 Whisk Crucial for preventing lumps in the béchamel sauce.
- 1 13x9x2 inch glass baking dish Standard size for lasagna, ensuring even cooking and presentation.
Ingredients
Main
- 1 tablespoon olive oil
- 1 1 1/2 to 2-pound butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup water
- 3 amaretti cookies crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Pinch nutmeg
- 3/4 cup lightly packed fresh basil leaves
- 12 no-boil lasagna noodles
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
Instructions
- Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
- Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
- Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Notes
Achieving the right texture for the butternut squash puree is key; blend until perfectly smooth, allowing the amaretti cookies to fully incorporate for their subtle sweetness and depth. When preparing the béchamel, continuous whisking is vital to prevent lumps and ensure a silky, consistent sauce. Remember the critical safety step when blending hot liquids: never fill the blender more than halfway, and always release one corner of the lid to prevent pressure buildup. The resting period after baking is non-negotiable; it allows the lasagna to set, making for cleaner slices and a more enjoyable texture. Consider a final sprinkle of fresh Parmesan before serving for an added savory note.
4. John Wayne Casserole
Committed to the great actor, this casserole is as strong and robust as its namesake. A biscuit crust forms the base, covered with ground beef, onions, bell peppers, and green chilies. A combination of sour cream, mayonnaise, and shredded cheese produces a creamy topping that holds the layers together. The dish walks the tightrope between richness and a nice touch of heat, making it a favorite for potlucks or family gatherings.
John Wayne Casserole
This John Wayne Casserole is a hearty, flavorful dish featuring a biscuit base topped with seasoned ground beef, sautéed vegetables, a creamy sour cream-mayonnaise blend, and a generous layer of melted Cheddar cheese, garnished with fresh tomatoes and jalapeños. It’s a robust, crowd-pleasing meal.
Equipment
- 1 9×13 inch Baking Dish
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Spatula or wooden spoon
- 1 Cutting Board and Knife
Ingredients
Main
- 1 16.3 ounce can refrigerated biscuits
- 2 pounds ground beef
- 1 1 ounce package taco seasoning
- 0.75 cup water
- 1 medium onion halved and sliced
- 1 medium red bell pepper halved and sliced (1 1/2 cups)
- 0.5 cup sour cream
- 0.5 cup mayonnaise
- 8 ounces shredded Cheddar cheese divided
- 2 medium tomatoes sliced
- 1 4 ounce jar sliced jalapeno peppers, drained
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Press the refrigerated biscuits onto the bottom of the prepared baking dish to form an even crust.
- Bake the biscuit crust for 8-10 minutes, or until lightly golden; remove from oven and set aside.
- While the crust bakes, brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain any excess fat.
- Add the taco seasoning and water to the browned beef; stir well and simmer for 5 minutes, allowing the sauce to thicken.
- In the same skillet (or a separate one if needed), sauté the sliced onion and red bell pepper until tender-crisp.
- In a medium bowl, combine the sour cream, mayonnaise, and half of the shredded Cheddar cheese; mix until well blended.
- Spread the seasoned ground beef mixture evenly over the partially baked biscuit crust.
- Top the beef layer with the sautéed onions and bell peppers, then spread the sour cream-mayonnaise mixture over the vegetables.
- Arrange the sliced tomatoes and drained jalapeno peppers over the top, then sprinkle with the remaining Cheddar cheese. Bake for 20-25 minutes, or until bubbly and the cheese is melted and golden brown.
Notes
For best flavor, ensure the ground beef is well-browned and any excess fat drained before adding taco seasoning. Sautéing the onions and bell peppers until tender and slightly caramelized will deepen their sweetness and integrate better into the filling. When pressing the biscuits, aim for an even layer to ensure consistent baking. For extra richness, consider using full-fat sour cream and mayonnaise. Don’t overbake once the cheese is added, as this can make the casserole dry; bake just until bubbly and golden.
5. Shrimp and Grits Casserole
A Southern classic on its side, this casserole combines decadent grits with shrimp, smoky bacon, and assertive tomatoes. A touch of Gouda cheese adds a subtle smokiness, layering the dish with depth. Cooking all the ingredients together immerses the grits in the rich broth, creating a deep background that holds fast against the shrimp’s pale sweetness. It’s proof that casseroles can become sophisticated without losing their homestyle appeal.
Shrimp-and-Grits Casserole
A comforting meal of shrimp and grits packed into one casserole dish. Enjoy with a side of hot sauce if you want an extra kick.
Equipment
- 1 2-Quart Casserole Dish
- 1 Large Skillet Preferably oven-safe for versatility
- 1 Large Saucepan
- 1 Whisk
- 1 Wooden Spoon or Heatproof Spatula
Ingredients
Main
- 1 1/3 cups instant grits four 1-ounce packets
- 1 cup shredded Cheddar
- 6 tablespoons unsalted butter
- Freshly ground black pepper
- 3/4 pound large peeled and deveined shrimp tails removed
- Kosher salt
- 1 1/2 cups crusty bread crust removed, bread torn into 1/2-inch pieces
- 2 large scallions sliced
- 1 link andouille sausage sliced into half-moons (3 ounces)
- 1 stalk celery diced
- 1/2 red bell pepper diced
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1/2 cup low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce plus more for serving
- Juice of 1/2 lemon
Instructions
- Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan.
- Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.
- Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
- Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.
- Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.
Notes
For perfectly smooth grits, whisk vigorously when adding the simmering water to ensure no lumps. While instant grits are convenient, consider using quick-cooking or even stone-ground grits for superior texture and flavor, adjusting liquid ratios accordingly. The key to succulent shrimp is to add them right at the end of the sauce’s simmering phase, as they will finish cooking during baking; overcooking will result in tough shrimp. For an extra depth of flavor from the andouille, consider rendering it first to release some of its fat before adding the vegetables. A dash of smoked paprika or a pinch of cayenne in the vegetable mixture can amplify the dish’s warmth. Finish with fresh chopped chives or parsley for a pop of color and freshness.
6. Turnips au Gratin
Turnips step into action here in the lighter iteration of potatoes au gratin. Sliced very thin, they are covered in cream, garlic, and cheese and baked until golden bubbles form. The turnips introduce a very slight earthiness that pairs beautifully with the richness of the sauce. This dish offers the same richness as its potato counterpart but with less carbs, a clever swap for those desiring balance rather than sacrifice.
Unstuffed Peppers Casserole
This recipe transforms classic stuffed peppers into an easy casserole format. It combines ground beef, bell peppers, onion, celery, tomatoes, rice, and seasonings, all baked together under a layer of melted cheese for a comforting and hearty meal.
Equipment
- 1 Large Skillet or Dutch Oven For browning meat and cooking vegetables
- 1 9×13 inch Baking Dish For assembling and baking the casserole
- 1 Wooden Spoon or Spatula For stirring and breaking up meat
- 1 Measuring Cups and Spoons For accurate ingredient measurement
- 1 Cutting Board and Knife For chopping vegetables
Ingredients
Main
- 1 1/2 pounds ground beef
- 1 cup onion chopped
- 1/2 cup celery chopped
- 2 large bell peppers cut in 1-inch squares
- 1 1/2 teaspoons salt
- 1 teaspoon celery flakes optional
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 1/2 teaspoon garlic powder
- 1 can 14.5 ounces diced tomatoes
- 1 can 15 ounces tomato sauce, divided
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 cups cooked rice
- 8 ounces shredded Cheddar cheese or Cheddar Jack blend
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet or Dutch oven, brown the ground beef over medium heat, breaking it apart; drain excess fat.
- Add chopped onion and celery to the skillet and cook until softened, about 5-7 minutes.
- Stir in the bell peppers, salt, celery flakes (if using), black pepper, oregano, basil, and garlic powder.
- Cook for an additional 5 minutes, stirring occasionally.
- Pour in the diced tomatoes (undrained), tomato sauce, and Worcestershire sauce; stir to combine.
- Bring the mixture to a simmer, then reduce heat and cook for 10-15 minutes, allowing flavors to meld.
- Stir in the cooked rice.
- Transfer the entire mixture to a 9×13 inch baking dish.
- Top evenly with shredded Cheddar or Cheddar Jack cheese.
- Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Notes
Ensure the ground beef is fully browned and excess fat is drained before adding vegetables. Cut bell peppers into uniform 1-inch pieces for even cooking. Adjust seasoning after simmering if needed, tasting and adding salt or pepper to preference. For a richer flavor, use a blend of ground beef and pork. Consider finishing the casserole under a broiler for a few minutes to get a crispier cheese topping, watching carefully to prevent burning.
7. White Chocolate Cranberry Dessert Casserole
Not every casserole is savored. This dessert casserole layers moist vanilla cake with rich white chocolate mousse and tart cranberry compote. The sweet-tart difference is celebratory, so it’s perfect for winter holidays. Bite for bite, the creamy richness and bright freshness complement each other perfectly, so ensure that a casserole can finish a meal as elegantly as it begins one.
8. Stuffed Pepper Casserole
This casserole captures the entire flavor of stuffed peppers without all the hassle of peeling and filling individual ones. Ground beef, minced peppers, rice or quinoa, and tomato sauce are cooked together in one dish with a top layer of melted cheese. It’s satisfying, colorful, and filling perfect for busy weeknights when you want something wholesome without having to fuss.
9. Taco Tater Tot Casserole
A playful take on taco night, this dish piles seasoned ground beef, black beans, corn, and cheese and finishes with a golden tater tot crust on top. The crispy topping provides the best contrast to the saucy, flavorful center, creating a fun, comforting, and kid- and adult-approved meal that’s sure to be a hit. It’s Tex-Mex comfort food at its best.
Tater Tot Breakfast Casserole
This make-ahead Tater Tot Breakfast Casserole features a savory blend of crispy tater tots, seasoned sausage, and colorful bell peppers, all bound together with a rich, cheesy egg custard. Prepared the night before and baked until golden and bubbly, it offers a comforting, hearty dish perfect for a crowd at breakfast or brunch with minimal morning effort.
Equipment
- 1 9×13 inch Baking Dish Butter for greasing
- 1 Large Skillet For browning sausage and onions
- 1 Large Mixing Bowl For egg and cheese mixture
- 1 Wooden Spoon For breaking up sausage
- 1 Aluminum Foil For covering during initial bake
Ingredients
Main
- One 16-ounce bag frozen Tater Tots®
- Butter for the baking dish
- 1 tablespoon olive oil
- 1 pound spicy bulk breakfast sausage
- 1 medium onion very finely diced
- 1 cup milk
- 1/2 cup half-and-half
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon cayenne
- 4 large eggs
- 1 red bell pepper very finely diced
- 1 green bell pepper very finely diced
- 2 cups grated Cheddar cheese
- 1 cup grated pepper jack cheese
- Kosher salt and freshly ground black pepper
Instructions
- Line up the tater tots in a buttered 9-by-13-inch baking dish.
- Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.
- In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve.
Notes
For optimal flavor integration and a firmer set, ensure the casserole is refrigerated overnight; this allows the egg mixture to fully absorb into the tater tots. When browning the sausage and onions, aim for good caramelization on the onions to build a robust flavor foundation. For a crispier bottom layer, you can slightly pre-bake the tater tots for 10-15 minutes before adding other ingredients, or ensure they are well-drained of any excess moisture. Don’t be shy with seasoning; adjust salt and pepper to taste in the egg mixture, and a touch more cayenne or a pinch of smoked paprika could elevate the overall profile.
10. Shepherd’s Pie
A traditional, shepherd’s pie crowns cooked beef or lamb with vegetables like carrots, peas, and corn, all bound together in a hearty gravy. Mashed potatoes topped on the surface bake into a golden crust, forming a satisfying and balanced meal. While old-fashioned, it is one of the most reliable casseroles for cold weather comfort, the essence of comfort food.
Beef Shepherd’s Pie
This recipe creates a comforting beef Shepherd’s Pie by simmering ground beef and vegetables in a rich sauce, topping it with fluffy mashed potatoes, and baking until golden brown and bubbling. It’s an easy, hearty main course perfect for a satisfying meal.
Equipment
- 1 Large Skillet For cooking the meat and vegetable filling.
- 1 2-quart Oval Casserole Dish For assembling and baking the pie.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Spoon For spreading mashed potatoes.
Ingredients
Main
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 medium onion diced
- 3 medium carrots peeled and sliced
- 1 rib celery sliced
- 1/2 pound cremini mushrooms quartered
- 2 cloves garlic minced
- 1 tablespoon kosher salt
- 3/4 teaspoon dried oregano
- 3 tablespoons tomato paste
- 1 pound ground beef
- 1/4 cup canned low sodium beef broth
- 1/2 teaspoon Worcestershire sauce
- Freshly ground black pepper
- 4 cups Mashed Potatoes recipe follows
- 1/4 cup grated Parmesan optional
- 1 1/2 pounds russet potatoes peeled quartered
- 2 teaspoons kosher salt plus more for seasoning
- 3/4 cup whole milk
- 6 tablespoons unsalted butter
- 2 tablespoons chopped fresh flat-leaf parsley
- Freshly ground black pepper
Instructions
- Preheat oven to 375 degrees F.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
- Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
Notes
Ensure vegetables are cooked down and tender before adding the tomato paste; this builds foundational flavor. Cook the tomato paste until it darkens and turns ‘brick red’ – this process caramelizes the sugars and deepens the savory notes significantly. Don’t overcrowd the skillet when browning the beef; cook in batches if necessary to achieve a nice sear rather than steaming. Allowing the pie to rest for 10 minutes after baking is crucial; it lets the juices settle and prevents the filling from running when sliced, resulting in cleaner portions.
11. Philly Cheesesteak Casserole
With the pace of the request of a favorite sandwich, this casserole puts all of the flavors into bite size. Thinly sliced beef is sautéed with peppers and onions and topped with a decadent cheese sauce. A large top layer of melted provolone or mozzarella finishes it off. It is simple to assemble and has big flavors that taste nostalgic but innovative.
Philly Cheesesteak Casserole
This Philly Cheesesteak Casserole transforms the classic sandwich into a comforting baked dish. It features tender sirloin steak, sautéed onions and bell peppers, and egg noodles, all bound in a savory beef-Dijon sauce and topped with melted cheese, baked to golden perfection.
Equipment
- 1 Large Pot
- 1 Large Skillet
- 1 13×9-inch Baking Dish
- 1 Whisk
- 1 Cutting Board and Chef’s Knife
Ingredients
Main
- 3 cups uncooked dumpling or wide egg noodles 6 oz
- 1 lb beef boneless sirloin steak about 3/4 inch thick
- 1/4 teaspoon pepper
- 2 medium onions chopped (1 cup)
- 1 small green bell pepper chopped (1/2 cup)
- 1 3/4 cups Progresso™ beef flavored broth from 32-oz carton
- 1/4 cup Gold Medal™ all-purpose flour
- 1/2 cup fat-free half-and-half
- 1 tablespoon Dijon mustard
- 3/4 cup shredded reduced-fat Cheddar cheese 3 oz
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 13×9-inch baking dish.
- Cook egg noodles according to package directions until al dente; drain and set aside.
- Cut sirloin steak into thin, bite-sized pieces. Season with pepper. Chop onions and bell pepper.
- In a large skillet, brown the seasoned steak over medium-high heat. Remove beef from skillet and set aside, reserving any drippings.
- Add chopped onions and bell pepper to the same skillet and sauté until tender-crisp, about 5-7 minutes.
- In a medium bowl, whisk together the beef broth and flour until smooth. Stir in the fat-free half-and-half and Dijon mustard.
- Return the browned steak to the skillet with the vegetables. Pour the broth mixture over the steak and vegetables. Bring to a simmer, stirring constantly, until thickened.
- Stir in the cooked noodles. Transfer the entire mixture to the prepared baking dish.
- Sprinkle the shredded reduced-fat Cheddar cheese evenly over the top of the casserole.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let stand 5 minutes before serving.
Notes
For optimal flavor, thinly slice the sirloin steak and sear it in a very hot skillet until well-browned before removing; this builds a crucial fond. Ensure your onions are deeply caramelized for sweetness, but keep bell peppers slightly tender-crisp for texture. Cook noodles al dente as they will finish cooking in the casserole. For an authentic cheesesteak taste, substitute or combine the Cheddar with sharp provolone or a good quality American cheese for superior melt and creaminess. A splash of Worcestershire sauce in the beef broth can amplify umami. Always taste and adjust seasoning.
12. Meatball Pasta Casserole
This people-pleaser combines tender pasta, meatballs, hearty marinara sauce, and wide mozzarella slabs. Cooking everything together allows the flavors to meld into a sturdy, richly rewarding dish. It’s cozy enough for weeknights yet elegant enough for gatherings, confirming once more how pasta and cheese are old friends.
13. Teriyaki Chicken Casserole
This globally inspired dish introduces Asian flavors to the casserole dish. Chicken, rice, and an assortment of vegetables combine with glistening teriyaki sauce, then bake until soft. The sweet-savory taste of the sauce seeps through each morsel, while the vegetables ensure the casserole remains light and vibrant. It’s a refreshing respite from the usual casseroles but still retains the same comfort.
Italian Wedding Casserole
This comforting Italian Wedding Casserole features bowtie pasta and frozen meatballs in a rich, herbed vegetable sauce. It’s topped with a savory Parmesan breadcrumb crust and baked until golden and bubbly. An easy yet flavorful dish, perfect for a hearty family meal.
Equipment
- 1 Large Pot For cooking pasta and preparing the sauce
- 1 9×13 Casserole Dish For baking the casserole
- 1 Whisk For thickening the sauce
- 1 Mixing Bowl For preparing the breadcrumb topping
- 1 Chef’s Knife and Cutting Board For dicing vegetables
Ingredients
Main
- 1 pound bowtie pasta
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 1 cup diced celery
- 2 tablespoons chopped fresh oregano
- 3 cloves garlic minced
- 2 carrots diced
- 1 onion diced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- Kosher salt and freshly ground black pepper
- One 26-ounce bag frozen Italian meatballs
- 4 cups chopped kale
- 1/2 cup grated Parmesan or asiago
- 1 1/2 cups breadcrumbs
- 1/4 cup grated Parmesan
- 3 tablespoons salted butter melted
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh oregano
Instructions
- For the casserole: Preheat the oven to 375 degrees F.
- Cook the pasta in a large pot of boiling water until less than al dente; set aside.
- Put the butter and olive oil in a large pot over medium heat. When the butter has melted and the oil is hot, add the celery, oregano, garlic, carrots and onion and cook until the onions are translucent, about 5 minutes. Sprinkle over the flour, stir and cook for an additional minute. While whisking constantly, slowly add the stock. Bring to a simmer and allow the sauce to thicken, about 2 minutes. Season with salt and pepper. Add the meatballs, kale, Parmesan and cooked pasta, then stir to combine. Transfer to 9-by-13-inch casserole dish.
- For the topping: Mix together the breadcrumbs, Parmesan, butter, parsley and oregano in a bowl until well combined. Sprinkle the breadcrumb topping over the casserole.
- Bake until golden and bubbly, about 20 minutes. Allow the casserole to sit for 10 minutes before serving.
Notes
When cooking the pasta, ensure it’s truly ‘less than al dente’ as it will continue to cook and absorb liquid in the oven, preventing it from becoming mushy. For the sauce, consistent whisking is crucial when adding the flour and stock to prevent lumps and ensure a smooth, velvety texture. You can enhance the depth of flavor by deglazing the pot with a splash of dry white wine after sautéing the vegetables, before adding the flour. For an extra crispy topping, consider a quick broil for the last minute or two of baking, but watch carefully to prevent burning. If using homemade meatballs, ensure they are fully cooked through when added to the casserole.
14. Baked Ziti
One of Italy’s finest imports, baked ziti is a union of pasta with marinara or meat sauce, ricotta, stringy mozzarella, and pungent Parmesan. When it emerges from the oven, all those flavors come together in a golden, bubbly casserole that’s easy to prepare but always satisfying. For a family meal or party, baked ziti is one of the most beloved casseroles around.
Baked Ziti
This Baked Ziti recipe combines ground beef and Italian sausage in a rich tomato sauce, layered with perfectly cooked ziti pasta and a creamy blend of ricotta, mozzarella, and Parmesan cheeses. Baked until bubbling and golden, it’s a hearty and comforting dish, perfect for feeding a crowd and offering classic Italian-American flavors.
Equipment
- 1 Large Pot For cooking pasta and simmering meat sauce
- 1 Large Mixing Bowl For combining pasta and cheese mixture
- 1 Large Casserole Dish At least 9×13 inch for baking
- 1 Colander For draining pasta
- 1 Spatula or wooden spoon For stirring and serving
Ingredients
Main
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 large onion diced
- 1 pound ground beef
- 1 pound Italian sausage
- Two 14.5-ounce cans tomato sauce or marinara sauce
- One 28-ounce can whole tomatoes with juice
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 1 pound ziti
- 1 1/2 pounds mozzarella grated
- One 15-ounce tub whole-milk ricotta
- 1/2 cup grated Parmesan
- 2 tablespoons chopped fresh parsley plus more for sprinkling
- 2 eggs
Instructions
- Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
- Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
- Preheat the oven to 375 degrees F.
- In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
- Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
- Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
- Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.
Notes
1. Ensure thorough browning of the beef and sausage for maximum flavor depth. Draining *most* but not all of the fat is key to a rich sauce without being greasy.2. The ‘not quite al dente’ cooking for the ziti is crucial; it finishes cooking in the oven, preventing a mushy texture. Rinsing with cool water stops the cooking process effectively.3. When mixing the ricotta-mozzarella-egg blend, resist overmixing. Leaving the ricotta in lumps creates pockets of creamy texture throughout the baked dish, enhancing its overall appeal.4. Allowing the baked ziti to rest for a few minutes after baking helps the layers set, making for cleaner slices and easier serving. A sprinkle of fresh parsley adds a vibrant finish and aroma.
Final Thoughts
Casseroles embody the ethos of autumn and winter food: simple, comforting, and social. The 14 recipes that follow illustrate how varied they can be throughout breakfast, dinner, and dessert, reflecting on regional and global inspiration. Each is designed to bring warmth to the table and comfort to those who partake in it.
This autumn, make your kitchen a haven of comfort and creativity. Whether it’s the warmth of cinnamon roll casserole, the richness of shepherd’s pie, or the international zing of teriyaki chicken, there’s something for every occasion and every taste. It’s all possible with one pan meals that are comforting, celebratory, and memorable and ready to turn even the coldest months into a little warmer.
