As the brisk fall air moves in, I find it truly soulful to warm up with a casserole for dinner. And of the many casserole recipes I adore, I’m calling upon these three most often lately: the Broccoli and Rice Casserole; the Sweet Potato and Sausage Casserole; and the Pumpkin Pasta Bake.
These aren’t lightweights—they’re all substantial enough to serve as the centerpiece of any autumn meal.
The 18 Best fall casserole for dinner recipes
1. Cheesy Broccoli and Rice Casserole
A comforting dish, Cheesy Broccoli and Rice Casserole, showcases tender broccoli florets paired with a creamy, condensed cream of mushroom soup. Yet this casserole manages to be both healthful and hearty—a cozy, satisfying meal.
It harnesses melted cheddar cheese, combined with fluffy prep-ahead white rice, and melds those elements together with the aforementioned broccoli for what might best be described as one wholesome, seem-to-be-cooked-all-in-the-same-pan casserole.
Ingredients
2 cups broccoli florets
1 cup uncooked white rice
1 ½ cups shredded cheddar cheese
1 can (
10.5 oz) condensed cream of mushroom soup
1 ½ cups vegetable or chicken broth
1 tablespoon butter
Instructions
1. Set your oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, mix together the cooked rice, broccoli florets, and shredded cheddar cheese.
3. Gradually add in the condensed cream of mushroom soup and either vegetable or chicken broth. Stir until everything is well combined.
4. Mixture the to baking dish prepared the to transfer, with top on butter dot and, to bake for 30-35 minutes until brown and bubbly golden.
2. Sweet Potato and Sausage Casserole
Sausage and Sweet Potato Casserole is a delightful dish that combines the sweet and hearty flavor of sweet potatoes and the savory sausage with the aromatic onions and garlic, plus the fresh rosemary or thyme that you likely have growing somewhere nearby. This is a cozy dish that will work perfectly for the rainy weather that’s on tap.
Ingredients
Sweet potatoes
Sausage (preferably Italian or breakfast sausage)
Onion
Garlic
Olive oil
Fresh rosemary or thyme
Salt and pepper
Instructions
1. Set the temperature of your oven to 375°F (190°C).
2. Cube the sweet potatoes and toss them with salt, pepper, and olive oil. Spread them evenly in a baking dish.
3. Brown and cook the sausage in a skillet. Chop the onion and mince the garlic, then add both to the skillet and sauté. When the onion is translucent, you can use the mixture for other recipes.
4. In a baking dish, combine the sweet potatoes and the sausage mixture. Add fresh rosemary or thyme, cover with foil, and bake for 25-30 minutes, until the sweet potatoes are tender.
3. Butternut Squash and Spinach Casserole
Butternut Squash and Spinach Casserole
is a joyful dish inspired by butternut squash, fresh spinach, and creamy ricotta cheese. Crowned with Parmesan cheese, it could make a good case for being one of the best lasagna recipes you’ve ever tasted.
Ingredients
Butternut squash, peeled and diced (about 4 cups)
Fresh spinach (about 4 cups)
Olive oil (2 tablespoons)
Garlic, minced (2 cloves)
Ricotta cheese (1 cup)
Parmesan cheese, grated (1/2 cup)
Salt and pepper to taste
Instructions
1. Warm your oven to 375°F (190°C). In a big frying pan, warm the oil over medium heat. When the oil is hot, add the minced garlic and cook, stirring constantly, until it is fragrant and lightly browned, about 1 minute.
2. Place the diced butternut squash into the skillet and cook, giving it a lift every now and then, for around 10 minutes, until it has begun to soften up a little.
3. Put the fresh spinach into the skillet and cook until it is wilted, which will take about 2 to 3 minutes. Make sure to add salt and pepper to taste.
4. In a big mixing bowl, blend the sautéed butternut squash and spinach with ricotta cheese. Transfer the blended mixture into a baking dish. Top with grated Parmesan cheese. Pop into the preheated oven 25 to 30 minutes. Pull it out when the top is golden brown and the casserole is heated through. Serve warm.
4. Chicken and Wild Rice Casserole
Casserole of Chicken and Wild Rice is a warm dish made from the following ingredients: wild rice, shredded chicken, soup of mushrooms (which I guess is pasta sauce), and cheese (I used medium cheddar, which I had on hand). It has a good texture and good taste.
It is topped with sliced almonds, which go well with the rice, chicken, and cheese underneath.
Ingredients
2 cups cooked wild rice
2 cups cooked chicken, shredded or cubed
1 can (
10.5 oz) cream of mushroom soup
1 cup chicken broth
1 cup shredded cheddar cheese
1 small onion, finely chopped
1/2 cup sliced almonds (optional)
Instructions
1. To preheat the oven, set it to 350°F (175°C).
2. In a big mixing bowl, stir together the wild rice, the chicken, the cream of mushroom soup, the chicken broth, the cheddar cheese, and the onion.
3. Pour the mixture into a greased 9×13-inch baking dish. If you prefer, you can top it with sliced almonds for added flavor and texture.
4. Cook in the oven that has been preheated to 25-30 minutes or until the casserole is genuinely bubbling and the top has turned a lovely, warm golden brown. Let it cool for a few minutes or so before dishing out. One can also serve directly from the pan.
5. Pumpkin Alfredo Pasta Bake
The Pasta Bake with Pumpkin Alfredo is a soothing and creamy dish that, you might think, is perhaps more suitable for the chilly days of fall and winter, when pumpkin is in season. And yet here I am blasting my AC as I type this, and here you are in the Northern Hemisphere, reading this on what is likely a warm day.
No matter; this dish works anywhere, anytime.
Ingredients
- 12 ounces pasta (such as penne or fusilli)
- 1 cup pumpkin puree
- 1 cup heavy cream
- 2 cups grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Set your oven to 350°F (175°C) and obey the pasta package to cook its contents until they are al dente, a stage of pasta doneness usually achieved when the cooked piece is allowed to cool slightly and then bitten into. In other words, when the pasta that we obediently made four weeks ago by mixing Italian 00 flour with farm-fresh eggs has been cooked and set aside to cool (not too much; it should remain warm, or else it will cling together rather than remain separate) until we are ready to incorporate it into the Carbonara formula.
2. In a big frying pan over medium heat, mix together pumpkin puree, heavy cream, and minced garlic. Stir until smooth and bring to a simmer.
3. Stir almost a cup of grated Parmesan cheese into the skillet with some salt and black pepper and a few tablespoons of pasta water if needed. The sauce should be creamy and well-combined.
4. Stir the pumpkin Alfredo sauce into the drained pasta. Pour the mixture into a baking dish. Place in the oven at 350°F for 20-25 minutes.
6. Apple and Cranberry Stuffing Casserole
Cranberry and Apple Stuffing Casserole combines crusty bread, cranberries, diced apples, and celery in a delightful dish that is perfect for hearty gatherings. It is complemented by a savory blend of seasonings and nuts.
The casserole may be made ahead of time, but even if it is not prepared in advance, it can be put together quickly.
Ingredients
1 loaf of crusty bread, cut into cubes
2 cups chicken or vegetable broth
1 cup cranberries (fresh or dried)
2 apples, peeled, cored, and diced
1 cup chopped celery
1 onion, chopped
2 tablespoons olive oil
Instructions
1. Warm your oven to 350°F (175°C). Give a baking dish a light coat of grease and then set the dish aside.
2. In a big frying pan, warm olive oil over medium heat. Sauté the onion and celery until they are tender, about 5 minutes.
3. In a large bowl, mix together the bread cubes, sliced onions and sautéed celery, apples, and cranberries. Slowly add the broth, pouring in it the way you would a gravy—making sure everything is equally moistened, and then some. (You want it to stick together when it cooks, but not to be mushy.)
4. Pour the mixture into the baking dish you prepared, and cover it. Place it in the oven, and let it bake for 30 minutes. At the end of 30 minutes, remove the cover from the baking dish. Let the mixture continue to bake for an additional 15 minutes (or until the top is brown and looks kind of crusty).
7. Green Bean and Mushroom Casserole
The dish that is synonymous with Thanksgiving for many people is a creamy, comforting, baked casserole featuring fresh green beans, onions, and mushrooms. That’s my kind of casserole.
And I make it really well. (Even if it does feel, um, a tad ridiculous to even be sharing my “recipe” for it in the first place.) Anyway, this recipe is for a classic green bean casserole.
It’s got a lot going for it.
Ingredients
1 pound fresh green beans, trimmed and halved
1 tablespoon olive oil
1 medium onion, chopped
2 cups sliced mushrooms
3 cloves garlic, minced
1 cup vegetable or chicken broth
½ cup heavy cream#
Instructions
1. Set your oven to 375°F (190°C) to warm up, and take a casserole dish to lightly grease.
2. In boiling water, blanch the green beans for around 5 minutes. Drain the beans and put them to the side.
3. In an ample frying pan, bring extra virgin olive oil to medium heat. Toss in the diced onion and sauté until it’s see-through. Then stir in the sliced mushrooms along with two cloves of minced garlic. Sauté until the mushrooms are tender, which might take a minute or two.
4. Incorporate the broth, vegetable or chicken, into the skillet and bring to a simmer. Stir in the heavy cream and allow the mixture to thicken a little. Combine this with the green beans and pour into the prepared casserole dish. Bake for 20 to 25 minutes, or until golden on top and bubbly.
8. Beef and Pumpkin Casserole
Casserole of Beef and Pumpkin combines ground beef, diced pumpkin, onion, garlic, and tomatoes and seasons them with cinnamon, salt, and pepper to create a comforting, hearty meal baked to perfection.
Ingredients
1 pound ground beef
2 cups diced pumpkin
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) diced tomatoes
1 teaspoon ground cinnamon
Salt and pepper to taste
Instructions
1. Heat your oven to 350°F (175°C). In a big skillet over medium heat, brown the ground beef. Pour off any excess grease.
2. Put the onion and garlic in the skillet and sauté until the onion is translucent. Add the diced pumpkin and continue to cook for about 5 minutes, or until the pumpkin starts softening.
3. Add the diced tomatoes, ground cinnamon, salt, and pepper to the skillet. Mix thoroughly and allow the mixture to simmer for about 10 minutes.
4. Move the mixture of beef and pumpkin to a casserole dish. Place the dish into an oven that has been warmed to the appropriate temperature and bake for half an hour. Remove the cover after 25-30 minutes and place the dish back into the oven for 5 to 10 more minutes.
9. Caramelized Onion and Goat Cheese Bread Pudding
Bread pudding, a dish traditionally made with stale bread and a custard-like mixture, can be sweet or savory. Caramelized Onion and Goat Cheese Bread Pudding is a savory take on the dish.
It features day-old bread, sweet caramelized onions, and crumbled goat cheese. (If you want to use something other than goat cheese, feta makes a nice substitute.) Eggs, milk, and thyme also make a lovely accompaniment to the onions and cheese.
Ingredients
3 cups cubed day-old bread
2 large onions, thinly sliced
2 tablespoons olive oil
4 ounces goat cheese, crumbled
4 large eggs
2 cups whole milk
1 teaspoon fresh thyme leaves
Instructions
1. Prepare the oven by heating it to 350 degrees Fahrenheit (175 degrees Celsius). Get ready a baking dish that is 8 inches by 8 inches (20 cm by 20 cm) and grease it.
2. In a frying pan over medium heat, cook the onions in olive oil until they’re caramelized. This should take about 20 minutes, and you should stir the onions frequently to avoid burning.
3. In a big bowl, beat together the eggs and milk. Stir in thyme, salt, and pepper.
4. Combine the egg mixture with the bread cubes, caramelized onions, and crumbled goat cheese. Stir gently and transfer to the baking dish you prepared. This makes for a classic egg dish. If you’re looking for a healthy breakfast option, this egg dish checks all the boxes.
5. Cook in an oven for 30 to 40 minutes until the pudding is firm and golden brown on top. Let it rest for 5 minutes before serving.
10. Maple Pecan Sweet Potato Casserole
The casserole of sweet potatoes and pecans is a sweet, creamy, and crunchy dish that makes a perfect side for Thanksgiving or Christmas dinner. Maple Pecan Sweet Potato Casserole combines tender sweet potatoes with unsalted butter, pure maple syrup, and ground cinnamon.
Topped with chopped pecans and brown sugar, it bakes to a golden, bubbly perfection.
Ingredients
Sweet potatoes
Unsalted butter
Pure maple syrup
Milk or heavy cream
Ground cinnamon
Chopped pecans
Brown sugar
Instructions
1. Set your oven to 350°F (175°C) and give a nice, light coating of grease to your baking dish.
2. Remove the skin from the sweet potatoes and boil them until tender; then drain and mash them. Mix in the butter, maple syrup, milk, and cinnamon until smooth.
3. Evenly spread the sweet potato mixture in the prepared baking dish.
4. In another bowl, mix together and combine the pecans and the brown sugar until they are thoroughly mixed. Space the mixture out evenly over sweet potatoes. Return the pan to the oven and bake the sweet potatoes for another 25-30 minutes, or until the top of the dish is a bubbling, golden brown.
11. Root Vegetable Gratin
Gratin of Root Vegetables combines carrots, parsnips, and celeriac sliced and layered with potatoes and baked in rich heavy cream and Gruyère cheese. It’s a comforting dish that exalts the earthy flavors and creamy textures of these ingredients.
Ingredients
2 large potatoes, peeled and thinly sliced
2 medium carrots, peeled and thinly sliced
1 large parsnip, peeled and thinly sliced
1 small celeriac (celery root), peeled and thinly sliced
2 cups heavy cream
1 cup grated Gruyère cheese
Salt and freshly ground black pepper to taste
Instructions
1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to warm up. Use a light touch when greasing the baking dish. It should have enough grease that the food won’t stick, but not so much that it pools in the bottom of the dish.
2. In a mixing bowl, gather the potatoes, carrots, parsnip, and celeriac with salt and pepper.
3. Place the root vegetables in the baking dish, layering them as you do so. Between the layers of root vegetables, pour a portion of the cream and sprinkle on some cheese. The instructions say you can use any cream, but I used heavy whipping cream.
4. In the preheated oven, bake for 45–50 minutes, or until the veggies are soft and the top is golden brown. Let it sit for a little bit before serving.
12. Harvest Quinoa Casserole
Quinoa Casserole is a comforting dish that is bright and warm, bringing together the nutty flavor of quinoa and the sweet taste of butternut squash. Nutrient-dense kale and the not-so-little powerhouses of isoprenoids (a compound thought to aid in fighting cancer) and antioxidants (that other compound thought to help with memory) make this dish a near-perfect fall meal.
Ingredients
Quinoa, 1 cup (rinsed)
Butternut squash, 2 cups (peeled and diced)
Kale, 2 cups (chopped)
Vegetable broth, 2 cups
Dried cranberries, 1/2 cup
Pecans, 1/2 cup (chopped)
Olive oil, 2 tablespoons
Instructions
1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to warm it up. Use a big pot to bring vegetable broth to a vigorous boil. When it reaches that state, add a cup of rinsed quinoa, put a lid on it, and turn the heat way down. Let it simmer for 15 minutes, leaving the pot covered the whole time.
2. In a baking dish, combine quinoa that has been cooked with butternut squash, kale, dried cranberries, and chopped pecans. Add some olive oil and toss it all together.
3. Canned tuna is a convenient and nutritious pantry staple that can be used in a variety of dishes. Preparation time is quick—usually only a matter of minutes, since the tuna is already cooked—and cooking time is virtually nonexistent. You can heat the dish in the microwave or on the stovetop, or serve it at room temperature or on the cold side. These are some of the simple, tasty ways I use canned tuna to make dinner in a flash.
4. Serve it warm, and savor the Harvest Quinoa Casserole as a cozy autumn dish! You can make it ahead and reheat it for an easy weeknight supper.
13. Sausage, Kale, and White Bean Casserole
Sausage, Kale, and White Bean Casserole
is a warm dish starring Italian sausage, healthful kale, white beans, and mozzarella. It’s a comfortable, protein-rich meal that’s baked to perfect in a savory broth.
Ingredients
1 pound Italian sausage, casings removed
1 medium onion, diced
3 garlic cloves, minced
1 bunch kale, ribs removed and leaves chopped
2 (15-ounce) cans white beans, drained and rinsed
1 cup chicken broth
1 cup shredded mozzarella cheese
Instructions
1. Set your oven to 375°F (190°C) to preheat.
2. In a spacious skillet that can withstand the heat of an oven, cook the Italian sausage over a moderate flame until it is nice and brown. Take it out of the skillet and put it aside.
3. In the same frying pan, toss in the onions and garlic. Sauté them until they are translucent, then add the chopped kale. Cook until the kale is completely wilted.
4. Take the sausage, which you have already cooked, and return it to the skillet. Add the white beans and chicken broth to the skillet, and mix everything well. Now, it’s time to add the shredded mozzarella cheese. We love a nice melted layer of cheese on top.
5. Move the skillet to the oven that has been preheated, and bake it for 15 to 20 minutes, or until the cheese is brown on top and bubbling. Serve it while it’s still hot.
14. Brussels Sprouts and Bacon Casserole
Brussels Sprouts and Bacon Casserole is a filling fare that has Brussels sprouts, crispy bacon, and creamy cheddar as its mainstays. With heavy cream and Parmesan enhancing the Brussels sprouts’ flavor, it’s a savory casserole that would be a delight at any gathering.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices bacon, diced
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
1. Set your oven to 375°F (190°C). In a big pan over medium heat, fry the bacon until crisp. Using a slotted spoon, remove the bacon and set aside. Pour off most of the bacon grease, leaving about 2 tablespoons in the pan. (Use the pan drippings in the recipe below to make a sauce-add a few more ingredients, and you’ve got gravy!)
2. Put the garlic in the skillet and sauté it for about a minute until it is fragrant. Add the Brussels sprouts, season them with salt and pepper, and cook for 5-7 minutes until they start to brown.
3. Move the Brussels sprouts to a baking dish. Drizzle heavy cream over them. Slash them with Cheddar cheese. And cooked bacon. Mix ’em up.
4. Grate some Parmesan cheese on top and pop it in the oven; it needs 20 to 25 minutes at 350°F (180°C) to really melt and bubble. You want the cheese to be golden and not burnt at all before you take it out. Serve warm.
15. Turkey and Cranberry Casserole
Turkey and Cranberry Casserole is a delightful dish that harmonizes leftover cooked turkey breast, smooth cranberry sauce, savory stuffing mix, and a touch of sour cream, all baked together.
Ingredients
Turkey breast, cooked and shredded (2 cups)
Cranberry sauce (1 cup)
Stuffing mix (2 cups)
Chicken broth (1 cup)
Sour cream (1/2 cup)
Onion, chopped (1 medium)
Instructions
1. Set the oven’s temperature to 350°F (175°C) in order to warm it before placing anything inside.
2. In a big bowl, mix the cooked turkey, cranberry sauce, stuffing mix, sour cream, and onion until well blended.
3. Spread the combination into a greased baking dish and pour the chicken broth evenly over the top.
4. Preheat the oven to 375 degrees Fahrenheit. Once the oven is ready, bake the casserole for 30 minutes, or until you see a golden-brown color on top, indicating that it has cooked all the way through.
16. Mushroom and Leek Bread Pudding
Bread pudding isn’t always a savory dish, but it definitely is when it’s made with mushrooms, leeks, and Gruyère cheese. They sauté the leeks with the mushrooms—and a dash of sherry—for a flavor that’s outta this world.
Then they bake the whole shebang to a perfect golden brown. If you’re not hungry already, you will be when this dish makes its way to the table.
Ingredients:
- 6 cups day-old crusty bread, cubed
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 2 leeks, white and light green parts only, sliced
- 4 large eggs
- 2 cups milk
- 1 cup grated Gruyère cheese
Instructions
1. Set the oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm up. Take a dish for baking and grease it so that the food does not stick when it is done baking. Put this dish aside for now.
2. In a medium-sized skillet, heat olive oil over medium heat. Add leeks and mushrooms, and sauté them until they are golden and tender.
3. Whisk together in a large bowl the eggs, milk, salt, and pepper. Add the bread cubes, mushroom-leek mixture, and cheese, and mix thoroughly.
4. Pour the mixture into the baking dish you prepared earlier. Place it into an oven set at 350 degrees Fahrenheit. Allow it to bake for 45 minutes or so, until its surface has taken on a coloration approximating gold and the edge areas seem set as well. Remove from the oven, let it cool down for a time, and serve warm.
17. Sage and Butternut Squash Mac and Cheese
Roasted butternut squash, creamy milk, fresh sage, and elbow macaroni make up this dish. It is baked and comforting, and while it is hearty enough to make a dinner, the real reason to recommend it is the oh-so-easy prep work.
Ingredients
1 medium butternut squash, peeled and diced
1 pound elbow macaroni
2 tablespoons olive oil
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 tablespoon fresh sage, chopped
Instructions
1. Set the oven to 400°F (200°C) to warm up. Take the diced butternut squash and mix it with olive oil. Put the butternut squash in the oven to cook for about 25 minutes, or until it’s tender.
2. In a big pot of boiling salted water, cook the elbow macaroni until al dente. Pour into a colander and set aside.
3. In a saucepan, over medium heat, melt the butter. Stir in flour to make a roux, then gradually whisk in the milk until thick. Stir in the roasted squash, and mash it into the sauce. Add sage, chopped, and season with salt and pepper to taste.
4. Mix the boiled macaroni and squash cheese sauce in a baking dish. If you want, top with breadcrumbs or cheese, then bake in the oven at 375 degrees for 20 minutes until the top is golden and bubbly.
18. Apple, Cheddar, and Chicken Sausage Bake
Apple, Cheddar, and Chicken Sausage Bake
mixes chopped apples, cheddar cheese, and chicken sausage with pasta in a dish that’s anything but average. Milk, egg, and thyme form the base for this unexpected yet delicious baked pasta.
Ingredients
2 cups diced apples
1 cup shredded cheddar cheese
1 pound chicken sausage, sliced
2 cups cooked pasta (such as penne or rotini)
1 cup milk
1 egg, beaten
1 teaspoon dried thyme
Instructions
1. Set your oven to 350 degrees Fahrenheit, 175 degrees Celsius. Lightly grease the dish you are going to bake in.
2. In a big bowl, mix together the chopped apples, chicken sausage, cooked pasta, and shredded sharp cheddar cheese.
3. In a small bowl, combine milk, an egg that’s been beaten, and dried thyme. This is your mixture for pouring. Pour it over the apple, sausage, pasta, and cheese mixture, and stir until everything is pretty much evenly coated. You should not see any dry spots.
4. Pour the mixture into the baking dish that has been readied and bake it for 25-30 minutes. Or, bake it until the cheese reaches a state of meltation and bubble-osity (a state that cheese always seems to enjoy). Upon removal from the oven, allow the dish to cool slightly before serving.
