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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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.
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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
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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
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Corn Bread Casserole

Corn bread casseroles are a too-busy cook’s dream. A handful of pantry staples—frozen and canned corn, corn muffin mix, butter, sour cream and an egg—are baked into something delicious and comforting. We jazz ours up with shredded cheddar and sliced scallions. You can keep it classic and skip the mix-ins, or you can add whatever you have on hand. Try diced ham and chopped bell pepper along with the cheese and scallions. Or make a spicier casserole with two seeded and diced jalapeños and 1/2 cup of chopped cilantro. Slideshow: More Corn Recipes
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Cassoulet

Originating from the south of France, this slow cooked cassarole dish features beans and meats creating a hearty stew. Included are tradtional recipes as well as some delicous variations such as harissa-spiced cassoulet and bean-and-leek cassoulet.
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More Casseroles

The History of Hot Dish

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

Sweet potatoes grow in abundance in Alabama, where sculptor Sandi Stevens' family eats them year-round. This casserole is a Stevens favorite: silky pureed sweet potatoes topped with a sweet and crunchy pecan-cornflake topping. If you don't have pecans or cornflakes on hand, Stevens says the topping can be made with whatever nut or cereal is in the cupboard.    More Casserole Recipes