Our 18 Best Casserole Recipes
Casserole recipes make for an easy, satisfying dinner or breakfast. They are versatile, creative, and cost-efficient. A variety of savory cheeses like Gruyère, Swiss, and white cheddar, as well as vegetables like potatoes and broccoli bring more earthy and nutty flavors to any casserole. Luckily, we have a stellar collection you can try. From cheesy broccoli and rice casserole to tater tot casserole, these dishes are perfect when looking for simple yet comforting weeknight dinner or breakfast ideas.
Swiss Chard Casserole with Shiitake Mushrooms
Cheesy Broccoli and Rice Casserole with Sausage
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.
Rosemary Lemon Chicken Casserole
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.
Lemony Crêpe Casserole
Reminiscent of a classic bread pudding, this sweet-tart crêpe casserole has a beautiful lacy top and tender-but-sliceable center.
Mashed-Potato Casserole with Sage and Fontina
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.
Baked Pasta Casserole with Broccoli
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.
Green Beans with Cremini Mushroom Sauce
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.
Grilled Summer Squash Casserole
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.
Skillet Chicken-and-Mushroom Potpie
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.
Creamy Tuna Noodle Cazuela
Jarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna casserole.
Tater Tot 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.
Buttery Crab Casseroles
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.
Green Bean Casserole with Goat Cheese, Almonds and Smoked Paprika
Beef-and-Vegetable Potpie with Cheddar Biscuits
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.
Baked Orecchiette with Pork Sugo
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.