Casserole Recipes

What would a potluck be without a pan of cheesy baked macaroni or Thanksgiving without a creamy green bean casserole? Home cooks know that casseroles are perfect party food: they’re hearty and comforting, they freeze well and they easily feed a crowd. They’re also versatile. If you’ve only made casseroles topped with cheesy breadcrumbs (and there’s nothing wrong with that), then take a peek at our Food & Wine guide to casseroles. We’ve got recipes topped with mashed potatoes, breadcrumbs, biscuits and even cauliflower. Pressed for time? Check out our list of no-fail, make-ahead casseroles for easy weeknight dinners.

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Squash Casserole with Potato-Chip Crust

A few years back when my husband called his 90-something-year-old mother to get the recipe for this holiday favorite, she laughed and said no one ever had bothered to write it down. “You just make it!” she told him, but did eventually walk him through the method. The exact makeup of this Eastern Carolina dish varies from family to family, but in the Wagner kitchen, gooey cheese and a crisp potato chip topping is key, and if you’re worried that you’re cooking down the vegetables too much—you’re not. Gloriously caramelized mush is the goal and when done just right, this casserole can be filed under “looks like hell, tastes like heaven.” READ: Never Be Ashamed of Your Family's Casserole

Lazy Chicken-and-Sausage Cassoulet

Cassoulet ranks as one of French Provincial cooking’s most iconic recipes, and it’s one I've been besotted with since I was young cook. My first encounter with the regional classic (broadly described as a hearty casserole of beans, various meats, sausages, and poultry) was in the writings of Richard Olney and Elizabeth David. These legendary food writers portrayed the dish with such passion and poeticism that my 23-year-old self actually made a pilgrimage to southwest France just to eat it in situand, I dared hope, to unlock the secret to making great cassoulet at home.For more than a week, I travelled around Languedoc and Gascony voraciously tasting my way through versions that ranged from sumptuous feasts (crowded with duck confit, goose, sausage, pork belly, pork trotters, lamb breast, lamb stew, and game meats) to deliciously modest examples (no more than pork-studded bean casseroles baked under crunchy breadcrumb crusts). In the end, the infinite variety far outlasted my appetite—and my travel budget. I returned home with the understanding that there is no single best cassoulet, and, perhaps more importantly, I felt free to adapt this rustic dish to suit my own appetite and cooking routines.In the decades since my cassoulet quest, my fondness for this meat-enriched bean gratin has not wavered, and I continually play around with various formulas and techniques. But the version I crave most remains the simplest: one that I can get on the dinner table in under an hour. I start with boneless, skinless chicken thighs (unless I have leftover roast chicken, which works great, too). If I have duck fat on hand, I use it to sauté the chicken for an extra flavor boost (and because that's the fat most used in southwest France), but any neutral-tasting oil will do. Either way, the chicken should be tender, cooked through, and well-seasoned. Then it's a matter of sautéing an onion, a healthy amount of garlic, and a heap of smoked sausage to create a flavor base that will carry through the entire dish. A bit of tomato paste ups the umami quotient, and a splash of white wine contributes just enough acid to balance the richness.From there, everything gets gently folded together with cooked white beans (canned or home-cooked), spread in a shallow dish (either a gratin or a heavy skillet), topped with breadcrumbs, and baked until bubbling hot on the inside and crunchy-golden on top. Add a green salad, and you've got one of the most enduring and satisfying bean-and-meat dishes ever.

Spaghetti Squash Casserole

Spaghetti squash tastes nothing like spaghetti, but it has an unusual noodle-like quality that’s versatile enough for a variety of main or side dishes. Think of this casserole as a slightly healthier macaroni and cheese. Slideshow: More Spaghetti Squash Recipes 

Vegetable Casserole (Algeria)

Rating: Unrated
From  Vegan: The Cookbook by Jean-Christian Jury, Phaidon 2017.   Slideshow: More Casserole Recipes 

Tater Tot Casserole

The secret to this casserole is the layer of creamed spinach in the middle. It adds elegance to the dish, as well as a nice contrast to the crispy, crunchy Tater Tot top. Slideshow: More Casserole Recipes 

More Casseroles

Mashed-Potato Casserole with Sage and Fontina

Rating: Unrated
To take mashed potatoes up a few notches, cookbook author Melissa Clark mashes them with a creamy, tangy mix of crème fraîche, butter, parsley and sage, then tops them with cheesy breadcrumbs and bakes until crisp. Slideshow: More Casserole Recipes 

Chicken Potpie

Rating: Unrated
Even the world’s best crust can be ruined by a watery or gluey filling. Chef Matt Bolus at 404 Kitchen in Nashville says to cook your filling just shy of that slightly loose gravy consistency. “The filling will continue to thicken in the oven, so pull it at that point when you think, Just a few more minutes and this will be perfect!” Slideshow: More Potpie Recipes 

The History of Hot Dish

Hot dish is not just a casserole: It’s a Midwestern icon. Chef Gavin Kaysen modernizes the classics.