Our 18 Best Casserole Recipes

This frittata-like casserole is just the kind of dish that F&W's Justin Chapple likes to serve as a first course at dinner parties. He slices the baked casserole into bite-size squares and tops them with a dollop of crème fraïche to serve with cocktails.

This simple gluten-free broccoli-and-rice casserole is a classically comforting one-dish meal. You can substitute pork sausage for the hot Italian chicken sausage, or swap it for sweet Italian if you're looking for something more mild. Transfer the casserole to the broiler to get the cheesy topping crusty and browned.

Tangy lemon and earthy rosemary combine with slivered potatoes in a simple and filling chicken casserole recipe. Seasoned with sea salt and fresh ground pepper, chicken tenders are a savory addition to the dish.

Reminiscent of a classic bread pudding, this sweet-tart crêpe casserole has a beautiful lacy top and tender-but-sliceable center.

To take mashed potatoes up a few notches, cookbook author Melissa Clark mashes them with a creamy, tangy mix of creme fraiche, butter, parsley and sage, then tops them with cheesy breadcrumbs and bakes until crisp.

In this recipe, you can substitute cauliflower for broccoli and swap the cheddar for any of your favorite cheeses. Don't forget to pick up your favorite short pasta. Fusilli, shells, rigatoni—the options are endless.

This hearty cumin-scented casserole has an irresistible cheesy-crisp topping.

If you'd like to prepare this dish in advance, the assembled casserole can be refrigerated overnight. Let it return to room temperature before baking. 

In Northern Italy, pizzoccheri are short, flat buckwheat noodles cooked with cabbage and potatoes and layered with cheese. For his version, Jonathon Sawyer cuts fresh lasagna sheets into noodles (buckwheat noodles can be hard to find) and bakes them in a gratin dish with a crispy bread crumb topping.

Traditionally called malaiwala, "the one with cream," this casserole is a Punjabi twist on a ratatouille-style summer side. Garland chef-owner Cheetie Kumar suggests making this a main dish by adding firm, cubed paneer.

Grace Parisi proves that making potpie doesn't have to take a long time with this one-skillet version, prepared with store-bought rotisserie chicken and—her stroke of brilliance—buttered white bread in place of the usual labor-intensive puff pastry crust.

Jarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna casserole.

The secret to this casserole is the layer of creamed spinach in the middle. This creamy mixture adds a nice contrast to the crispy, crunchy Tater Tot top. Pork sausage brings savoriness to the casserole as well.

This pairing of chopped lamb with a mashed-potato topping is one of the most beloved British classics. Chef Tom Aikens infuses milk and cream with fresh herbs before folding them into the potatoes to make the dish especially luxurious.

The simple seasonings in this recipe from the Irish coast, inspired by the luscious buttery crab crumble served at Vaughans Anchor Inn, highlight the crab's sweetness rather than overpower it. Brown crabs, typical in Ireland's coastal waters, can be substituted with fresh Dungeness crabs, prized for their high yield—look for them at your local fish market.

Inspired by classic green bean casseroles from his childhood, F&W's Justin Chapple adds a twist to this timeless favorite by topping the creamy beans with smoky pimentón de la Vera and toasted almonds.

A buttery cheddar crust and hearty filling made with ground meat, parsnips, carrots, and peas are all the elements that make this pot pie recipe special.

Seattle chef Ethan Stowell prepares a pork sugo by braising pork shoulder until it almost falls apart, shredding it in a food processor and mixing it with a red-wine-and-tomato sauce; then he bakes it with orecchiette under a topping of Parmigiano-Reggiano cheese until crispy.