Thanksgiving Vegetarian Casseroles
Turnip Casserole with Porcini Crumb Topping
Green Bean Casserole with Goat Cheese, Almonds and Smoked Paprika
Inspired by classic green bean casseroles from his childhood, F&W’s Justin Chapple put a Spanish spin on this timeless favorite by topping the creamy beans with smoky pimentón de la Vera and toasted almonds.
White Polenta with Wild Mushrooms and Robiola Cheese
Sweet Potato Casserole
This casserole is a favorite: silky pureed sweet potatoes topped with a sweet and crunchy pecan–cornflake topping. If you don’t have pecans or cornflakes on hand, the topping can be made with whatever nut or cereal is in the cupboard.
Creamy Baked Orzo with Goat Cheese
Swiss Chard Casserole with Shiitake Mushrooms
Delicious and easy to make and serve, 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.
Asiago and Sage Scalloped Potatoes
Thanksgiving Make-Ahead Tip: The potatoes can be baked up to 5 hours ahead; let stand at room temperature. Rewarm in the oven before serving.
Spicy Scalloped Rutabagas with Parsley
Broccoli and Cheddar Casserole with Leeks
This Thanksgiving classic is updated with deep-flavored cheddar and a crunchy topping of crumbled crackers and toasted almonds.
Cheesy Mixed Pasta Casserole with Mushrooms
Melissa Rubel Jacobson created this recipe to use up extra dried mushrooms and odds and ends of pasta. While the different pasta shapes cook at different rates in the water, they all become tender once baked.
Baby Spinach and Garlic Bread Pudding
This bread pudding is almost like a tart, with the croutons acting as a crunchy crust. Tender baby spinach in the filling turns incredibly silky when cooked.
Cheesy Grits Casserole
Using old–fashioned, stone–ground grits gives the casserole a better texture and flavor than quick cooking grits.
Green Bean Casserole with Red Curry and Peanuts
Store-bought red curry paste and coconut milk put a Thai spin on this green-bean-and-mushroom holiday classic. For a vegetarian main dish, simply stir in cubes of tofu.
Creamy Swiss Chard with Crisp Bread Crumbs
Maria Helm Sinskey claims that a rich gratin topped with cheesy bread crumbs is the only way her children will eat Swiss chard. “I’ve learned that a little cream and cheese gets my kids to finish their vegetables,” she says.
Leek Mac and Cheese
Cooks usually reserve dark, tough leek greens for stock. Here, Grace Parisi sautés them until they’re soft and supple, then folds them into a luscious macaroni and cheese made with nutty Manchego.
Crispy Baked Kale with Gruyère Cheese
Chef Sam Hayward usually tops these lush onion-sweetened greens with an excellent aged raw-milk cheese from Vermont called Tarentaise. He says Gruyère or any other Alpine-style cheese is a great substitute.
Broccoli and Wild Mushroom Casserole
Photographer and Alabamian Robert Rausch grew up eating vegetable casseroles—he and his mother are both vegetarians. The broccoli casserole his family ate is a step up from the standard church cookbook recipe, which calls for using canned mushroom soup: In place of that, he uses wild mushrooms. He still relies on Ritz crackers, though, for the crispy, buttery topping.