14 Comfort Food Casseroles for Cold Nights
A casserole is the most forgiving dinner there is. You build it in one dish, slide it into the oven, and for the next 30 to 45 minutes you are free. It comes out bubbling at the edges and browned on top, and it feeds six to twelve people from a single pan.
These 14 comfort food casseroles are every casserole and baked dinner on Sip Savor Mix. None of them uses a can of condensed soup. Each one builds its own sauce from butter, flour, broth and cheese, which takes ten extra minutes and tastes like the difference it is.
They are grouped by what is inside. Each entry lists the real total time from the recipe card, which includes the prep, and how many it serves. Most of them can be assembled a day ahead and baked when you get home, and every one freezes well.
Two habits make every casserole better. First, undercook anything starchy that goes in the dish, since pasta, rice and potatoes keep absorbing sauce in the oven. Second, let the finished dish rest 10 to 15 minutes before serving. It will still be hot, and the sauce will have thickened enough to hold a clean scoop.
Shredded chicken is the workhorse here. Poach thighs or breasts while you make the sauce, or use leftover roast chicken. Rotisserie chicken works in every one of these and saves half an hour. Each recipe calls for three to four cups of cooked chicken, which is about what one rotisserie bird yields once it is pulled from the bones. Season the sauce a little more assertively than you think you need, since the chicken and starch will soak up salt as they bake.
1) Homemade Chicken Pot Pie
1) Homemade Chicken Pot Pie
Using cooked shredded chicken and refrigerated pie crusts keeps the real work focused on a quick, creamy sauce of butter, flour, broth and whole milk. Onion, carrots, celery and garlic soften in the butter first, so the filling tastes savory and well rounded, with frozen peas adding little bursts of sweetness. A simple egg wash brushed over the top crust is what gives it that shiny, deep golden finish.
Ingredients
- 6 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 cup all purpose flour
- 2 cups low sodium chicken broth and 1 cup whole milk
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 tsp dried thyme, 3/4 tsp kosher salt and 1/2 tsp black pepper
- 1 (14.1 oz) box refrigerated pie crusts (2 crusts)
- 1 large egg, beaten with 1 tbsp water
Cooking Instructions
- Heat oven to 400F with a sheet pan on the lowest rack. Let the crusts stand 15 minutes, then fit one into a 9 inch deep dish plate.
- Cook the vegetables in the butter 7 minutes, then the garlic 1 minute. Stir in the flour 1 to 2 minutes.
- Slowly stir in the broth and milk and simmer 3 to 5 minutes until thick enough to coat a spoon. Add the chicken, peas and seasonings.
- Cool 10 minutes, then fill the crust. Top with the second crust, crimp and cut 4 or 5 slits.
- Brush with egg wash and bake on the hot sheet 35 to 40 minutes until deep golden and bubbling. Rest 15 minutes.
A creamy chicken, vegetable and thyme filling baked in a flaky double crust. The filling is thickened on the stove first so it does not soak the bottom crust, and the pie bakes until the top is deep golden and the filling bubbles through the vents. It takes about an hour and a half start to finish, and most of that is oven time. Let it rest 15 minutes before cutting so the filling sets.
One thing to watch: soggy bottom crust. The filling went in hot, or the pie baked on a middle rack with no direct bottom heat. The fix is simple: cool the filling 10 minutes, bake on a preheated sheet on the lowest rack, and use a metal or glass pie plate rather than thick ceramic, which insulates the crust.
2) Chicken and Stuffing Casserole
2) Chicken and Stuffing Casserole
Poultry seasoning and fresh thyme bloom in the butter for just thirty seconds, filling the kitchen with that classic holiday aroma. The broth and milk simmer until thick enough to coat a spoon, which keeps the filling creamy instead of runny under the stuffing. Checking that the center reaches 165F is the easy way to know the chicken and peas are heated all the way through.
Ingredients
- 2 boxes (6 oz each) chicken or herb seasoned stuffing mix
- 8 tbsp butter, divided, half of it melted
- 2 3/4 cups low sodium chicken broth, divided
- 1 medium yellow onion, 2 celery stalks and 1 medium carrot, diced
- 2 garlic cloves, minced
- 1 tsp chopped fresh thyme and 1 tsp poultry seasoning
- 1/4 cup all purpose flour
- 1 1/4 cups whole milk
- 1/2 cup sour cream and 1 tsp Dijon mustard
- 3/4 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 4 cups shredded cooked chicken and 1 1/2 cups frozen peas
- Chopped parsley, for serving
Cooking Instructions
- Heat the oven to 375F. Toss the stuffing mix with the melted butter and 1 1/4 cups warm broth until moistened.
- Cook the vegetables in 4 tbsp butter over medium heat 6 to 8 minutes. Add garlic, thyme and poultry seasoning 30 seconds.
- Stir in the flour 1 minute. Whisk in the remaining broth and milk and simmer 4 to 5 minutes until thick.
- Off the heat, stir in sour cream, Dijon, seasoning, chicken and peas. Spread evenly in a greased 9 by 13 inch dish.
- Scatter the stuffing loosely on top without pressing it down. Bake uncovered 30 to 35 minutes until golden and 165F in the center. Rest and garnish.
Shredded chicken and vegetables in a homemade herb cream sauce, baked under a golden layer of savory stuffing. The stuffing goes on top, not mixed in, so it stays crisp while the filling stays creamy. It is Thanksgiving dinner in a single dish and it is ready in an hour. Serve it with a green salad to cut the richness.
Warm the broth before adding it to the stuffing mix. Warm liquid absorbs evenly and the crumbs do not clump.
3) Chicken and Wild Rice Casserole
3) Chicken and Wild Rice Casserole
Browning the cremini mushrooms before the onion, celery and carrot go in builds a deep, savory base for the creamy sauce. Thyme and rubbed sage give it a cozy, almost holiday flavor, and the wild rice brings a nutty chew under the buttery panko crumbs. It fills a 9 by 13 inch dish, so it feeds a crowd or leaves plenty of leftovers.
Ingredients
- 1 cup uncooked wild rice (or wild rice blend)
- 3 cups low sodium chicken broth or water for the rice, plus 2 cups broth for the sauce
- 1 1/4 tsp kosher salt, divided, and 1/2 tsp black pepper
- 6 tbsp unsalted butter, divided, 2 tbsp melted
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, 2 celery ribs and 1 medium carrot, diced
- 3 cloves garlic, minced, 1 tsp dried thyme and 1/2 tsp dried rubbed sage
- 1/3 cup all purpose flour
- 1 1/2 cups whole milk and 1/2 cup finely grated Parmesan
- 3 cups shredded cooked chicken
- 1 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley (optional)
Cooking Instructions
- Simmer the rinsed rice with 3 cups broth or water and 1/4 tsp salt, covered, 40 to 50 minutes. Drain.
- Heat the oven to 375F and butter a 9×13 inch dish. Brown the mushrooms in 4 tbsp butter, about 6 minutes.
- Add the onion, celery and carrot for 5 minutes, then garlic, thyme and sage for 30 seconds. Stir in flour 1 minute.
- Stir in 2 cups broth and the milk and simmer 3 to 4 minutes until thick. Add Parmesan, salt and pepper.
- Fold in the rice and chicken and spread in the dish. Top with panko tossed in the melted butter.
- Bake uncovered 25 to 30 minutes until golden and 165F in the center. Rest 10 minutes and add parsley.
Wild rice, shredded chicken and browned mushrooms in a creamy homemade sauce with a buttered panko topping. Wild rice takes longer to cook than white rice, which is why the total time is close to two hours, but most of that is unattended. The nutty rice and mushrooms make this the most grown up casserole on the list.
One thing to watch: lumpy sauce. Broth went into the roux too fast or too cold. Add the first cup slowly while stirring constantly, let it smooth out, then add the rest. If lumps form anyway, press the sauce through a strainer or hit it with an immersion blender before adding the rice and chicken.
4) Cheesy Chicken Broccoli Rice Casserole
4) Cheesy Chicken Broccoli Rice Casserole
A quick roux of butter and flour, whisked with broth and milk, makes a silky homemade cheese sauce with no canned soup in sight. It is also a smart way to use up leftover rice and shredded cooked chicken, since both go in already cooked. Buttered panko and extra cheddar on top bake into a crisp, golden crust that contrasts with the creamy filling beneath.
Ingredients
- 4 cups small broccoli florets (from about 1 1/4 lb broccoli)
- 4 tbsp unsalted butter, divided
- 1 small yellow onion, finely diced, and 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 1 1/2 cups low sodium chicken broth
- 1 1/2 cups whole or 2 percent milk
- 1 tsp Dijon mustard
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 2 1/2 cups shredded sharp cheddar, divided
- 3 cups cooked long grain white rice
- 3 cups shredded cooked chicken
- 1/2 cup panko breadcrumbs
Cooking Instructions
- Heat the oven to 375F and grease a 9 by 13 inch dish. Blanch the broccoli 2 minutes, then rinse cold.
- Soften the onion in 3 tbsp butter over medium heat 4 to 5 minutes, add the garlic 30 seconds, then the flour 1 minute.
- Whisk in the broth and milk and simmer 3 to 5 minutes until thick enough to coat a spoon. Stir in Dijon, salt, pepper and 2 cups cheddar.
- Fold in the rice, chicken and broccoli until evenly coated and spread in the dish. Top with remaining cheddar and panko tossed in melted butter.
- Bake uncovered 25 to 30 minutes until golden and the center reaches 165F. Rest 5 minutes.
Chicken, broccoli and rice baked in a homemade cheddar sauce with a crunchy panko topping. The broccoli is blanched briefly first so it stays green and tender instead of turning army green in the oven. It is on the table in an hour and it is the one kids reliably eat. Sharp cheddar makes the sauce taste like more than it is.
One thing to watch: it tastes bland. Rice and chicken soak up a lot of seasoning. Taste the mixture before it goes in the dish. It should taste slightly overseasoned, since the rice will mute it. A little more Dijon, salt or a pinch of cayenne fixes most flat casseroles.
5) Chicken Enchilada Casserole
5) Chicken Enchilada Casserole
Baking the corn tortillas for 5 minutes before layering dries them out a little, so they hold their shape instead of turning soggy in the sauce. A few cubes of cream cheese melt into the chicken and bean filling, making it creamy and helping it cling together between the layers. A mix of Monterey Jack and sharp cheddar on top gives you both a gooey melt and a tangy bite.
Ingredients
- 12 corn tortillas (6 inch)
- 1 tbsp vegetable oil
- 1 medium yellow onion, diced, and 3 garlic cloves, minced
- 1 tsp each ground cumin and chili powder, plus 1/2 tsp smoked paprika
- 4 cups shredded cooked chicken (about 1 rotisserie chicken)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed and patted dry
- 3 cups red enchilada sauce, divided
- 4 oz cream cheese, cubed
- 1/2 tsp kosher salt, or to taste
- 3 cups shredded cheese (half Monterey Jack, half sharp cheddar)
- Cilantro, green onions, avocado, sour cream and lime wedges, for serving
Cooking Instructions
- Heat the oven to 375F and grease a 9 by 13 inch dish. Bake the tortillas on two sheets 5 minutes until dry and slightly firm.
- Cook the onion in the oil 5 minutes until soft. Stir in the garlic and spices 30 seconds.
- Add the chicken, beans, corn, 1 cup sauce and cream cheese. Stir 2 to 3 minutes until the cream cheese melts, then season with salt.
- Layer 1/2 cup sauce, then tortillas, filling and 1 cup cheese twice. Top with tortillas, remaining sauce and cheese.
- Bake covered 20 minutes, then uncovered 10 to 15 minutes until the center reads 165F. Rest 10 minutes, cut into squares and serve with toppings.
Corn tortillas, shredded chicken, black beans, corn and cheese layered with red enchilada sauce and baked until the edges crisp. It gives you enchilada flavor without rolling a single tortilla. It feeds eight and reheats well, so it is a good pick for a busy week. Top with avocado, cilantro and a squeeze of lime.
Keep the toppings fresh and cold. Avocado, cilantro, lime and sour cream added at the table give the rich casserole the contrast it needs.
Ground beef casseroles are cheap, filling and hard to get wrong. Brown the beef well and drain the fat before it goes in the dish, or the finished casserole will be greasy. Let the beef sit undisturbed in the hot pan for the first few minutes so it browns instead of steaming, then break it up. Cook ground beef to 160°F and pork chops to 145°F with a rest. Eighty five percent lean beef is the sweet spot, with enough fat for flavor and not so much that it pools.
6) Cottage Pie
6) Cottage Pie
An egg yolk and half the sharp cheddar stirred into the mash help the potato topping bake up golden, especially once a fork drags ridges across it. Underneath, red wine and a bay leaf give the beef and vegetables a glossy gravy, while frozen peas add bursts of sweetness. Juggling a pot and a skillet takes some focus, but it pays off on a cold night.
Ingredients
- 2 1/2 lb russet or Yukon Gold potatoes, peeled and cut into 1 1/2 inch chunks
- 4 tbsp butter and 1/2 cup whole milk, warmed
- 1 large egg yolk and 1 cup shredded sharp cheddar, divided
- 1 tbsp vegetable oil and 1 1/2 lb ground beef (85 percent lean)
- 1 large yellow onion, 2 medium carrots and 1 celery stalk, diced small
- 3 garlic cloves, minced, and 1 tsp chopped fresh thyme (or 1/2 tsp dried)
- 2 tbsp tomato paste and 2 tbsp all purpose flour
- 1/2 cup dry red wine
- 1 1/2 cups low sodium beef broth, 1 tbsp Worcestershire sauce and 1 bay leaf
- 1 cup frozen peas
- 1 3/4 tsp kosher salt and 3/4 tsp black pepper, divided, plus 1 tbsp salt for the water
Cooking Instructions
- Boil the potatoes in salted water 15 to 20 minutes. Meanwhile, brown the beef in oil to 160F and drain.
- Cook the vegetables 6 to 8 minutes. Add garlic and thyme for 30 seconds, then tomato paste and flour 1 minute each.
- Add the wine 1 minute, then broth, Worcestershire and bay leaf. Simmer 8 to 10 minutes and stir in peas and seasoning.
- Discard the bay leaf and spread the filling in a greased 9 by 13 inch dish. Heat the oven to 400F.
- Mash the potatoes with butter, milk, salt, pepper, yolk and half the cheddar. Spread on the filling and fork ridges.
- Top with the remaining cheddar and bake 25 to 30 minutes until golden. Rest 10 minutes before serving.
Savory ground beef and vegetables in a rich gravy, topped with buttery mashed potatoes and baked until the top browns. The gravy is built with tomato paste, Worcestershire and beef broth and thickened on the stove, so it stays put under the potatoes. Drag a fork across the mash before baking to make ridges that crisp in the oven. It takes an hour and a quarter and serves six.
Use a heavy skillet for browning. A thin pan cools down too fast when the meat goes in, and the beef ends up steaming instead of searing.
7) Beef and Mushroom Shepherd's Pie
7) Beef and Mushroom Shepherd's Pie
Letting the drained russets steam dry for a minute makes the mash fluffier and helps it sit neatly on the filling. An optional egg yolk enriches the topping so it bakes up golden, and roughing the surface with a fork gives you crispy ridges. Worcestershire, tomato paste and thyme give the beef gravy a savory depth that feels like real comfort food.
Ingredients
- 2 1/2 lb russet potatoes, peeled and cut into 2 inch chunks
- 2 1/4 tsp kosher salt, divided, plus 1 tbsp for the cooking water
- 3/4 tsp black pepper, divided
- 4 tbsp unsalted butter and 2/3 cup whole milk, warmed
- 1 large egg yolk and 1/2 cup shredded sharp cheddar (both optional)
- 1 tbsp olive oil
- 8 oz cremini mushrooms, finely chopped
- 1 1/2 lb 85 percent lean ground beef
- 1 medium yellow onion and 2 medium carrots, diced, plus 3 cloves garlic, minced
- 2 tbsp each tomato paste and all purpose flour
- 1 1/4 cups low sodium beef broth, 1 tbsp Worcestershire sauce and 1 tsp dried thyme
- 1 cup frozen peas
Cooking Instructions
- Heat the oven to 400F. Boil the potatoes in salted water 15 to 18 minutes until very tender.
- Drain, steam dry 1 minute and mash with the butter, milk, 1 1/2 tsp salt, 1/4 tsp pepper and yolk.
- Brown the mushrooms in oil over medium high heat 6 to 8 minutes. Add the beef, cook to 160F and drain.
- Over medium heat, soften the onion and carrots 5 to 6 minutes. Stir in garlic, tomato paste and flour for 1 minute.
- Add the broth, Worcestershire and thyme and simmer 5 to 7 minutes. Stir in peas, 3/4 tsp salt and 1/2 tsp pepper.
- Spread in a 9×13 inch dish, top with forked potatoes and cheddar, and bake 20 to 25 minutes. Rest 10 minutes.
Ground beef and browned mushrooms in a savory filling under a layer of mashed potatoes. The mushrooms add depth and stretch a pound and a half of beef to feed six. Cook the filling until it is thick enough to hold a spoon track, then top and bake. Traditional shepherd’s pie uses lamb, so swap in ground lamb if you want the original.
One thing to watch: watery filling that runs across the plate. The mushrooms were not cooked dry, or the gravy was not simmered long enough. The fix is simple: cook the mushrooms until the pan is dry and they squeak, then simmer the filling until a spoon leaves a trail. It thickens further as it bakes and rests.
8) Tater Tot Casserole
8) Tater Tot Casserole
Letting the ground beef sear undisturbed gives it a browned, crusty flavor that carries through the whole casserole. A quick homemade gravy of broth, milk, Worcestershire and Dijon replaces canned soup and tastes much richer. Sharp cheddar melts under a full layer of tater tots that bake up crisp and golden on top.
Ingredients
- 1 1/2 lb ground beef (85 percent lean)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tbsp butter
- 3 tbsp all purpose flour
- 1 cup beef broth
- 1 1/4 cups whole milk
- 1 tbsp Worcestershire sauce and 1 tsp Dijon mustard
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 3 cups frozen mixed vegetables
- 1 1/2 cups shredded sharp cheddar
- 1 bag (32 oz) frozen tater tots
- Chopped parsley or green onion, for serving
Cooking Instructions
- Heat the oven to 400F and grease a 9 by 13 inch dish. Brown the beef to 160F and drain most fat.
- Cook the onion 4 to 5 minutes and the garlic 30 seconds. Melt the butter, then stir in the flour 1 minute.
- Stir in the broth and milk and simmer 3 to 4 minutes into a gravy. Add Worcestershire, Dijon, salt, pepper and vegetables.
- Spread the filling in the dish, sprinkle with cheddar and cover with frozen tots in tight rows.
- Bake uncovered 35 to 40 minutes until the tots are golden and bubbling at the edges, raising to 425F for the last 5 if you like. Rest 5 to 10 minutes and garnish.
Ground beef and vegetables in a creamy homemade sauce, layered with cheddar and topped with a full layer of tater tots baked until crisp. The homemade sauce replaces the usual can of condensed soup and takes ten minutes. Bake it uncovered so the tots brown and crunch. It feeds eight and it is the definition of a weeknight crowd pleaser.
Season in layers. Salt the beef as it browns, taste the sauce and adjust, and sprinkle a little salt over the tots before baking.
“A casserole is a whole dinner that only asks you to wash one dish.”
9) Baked Pork Chops with Apples and Onions
9) Baked Pork Chops with Apples and Onions
Firm apples like Honeycrisp, Braeburn or Granny Smith hold their wedge shape as they cook with the onions and a spoonful of brown sugar. Apple cider, Dijon, vinegar and fresh thyme lift the browned bits from the skillet and turn into a sweet and tangy sauce. A final couple of minutes of simmering while the chops rest thickens that sauce just enough to spoon over each plate.
Ingredients
- 4 bone in pork chops, 1 to 1 1/4 inches thick (10 to 12 oz each)
- 1 1/2 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder
- 1 tbsp neutral oil
- 1 tbsp unsalted butter
- 1 large yellow onion, sliced 1/2 inch thick
- 2 firm apples (Honeycrisp, Braeburn or Granny Smith), cut into 1/2 inch wedges
- 1 tbsp packed brown sugar
- 3/4 cup apple cider
- 1 tbsp each Dijon mustard and apple cider vinegar
- 1 1/2 tsp chopped fresh thyme, plus more for serving
- 1/4 tsp kosher salt, for the sauce
Cooking Instructions
- Heat the oven to 400F. Season the chops and let them stand 15 minutes.
- Sear in oil in a 12 inch oven safe skillet 3 to 4 minutes, flip and sear 2 minutes. Remove.
- Cook the onion in the butter 4 minutes, then the apples and brown sugar 3 minutes.
- Stir in the cider, Dijon, vinegar, thyme and 1/4 tsp salt, scraping the pan. Nestle the chops on top.
- Bake 8 to 12 minutes until the chops reach 145F. Rest them 5 minutes.
- Meanwhile, simmer the apple mixture 2 to 3 minutes until slightly thick. Spoon over the chops with thyme.
Thick bone in pork chops are seared in a skillet, then finished in the oven over sliced apples and onions in a cider and Dijon pan sauce. It is a skillet bake rather than a layered casserole, but it comes out of the oven in one dish in 40 minutes. Pull the chops at 145°F and let them rest five minutes so they stay juicy.
Do not skip the rest. Five minutes lets the juices settle and carries the chop to a perfect 150°F or so, which is still pink in the center and completely safe.
Pasta bakes are where a casserole feeds the most people for the least money. Undercook the pasta by two minutes before it goes in the dish, since it keeps absorbing sauce in the oven. Let every one of these rest 10 to 15 minutes before cutting so the layers hold together. Whole milk ricotta and low moisture mozzarella are worth seeking out. Part skim ricotta turns grainy and fresh mozzarella releases water that thins the sauce. A rimmed sheet pan under the dish catches any bubbling over and saves you from cleaning the oven floor.
10) Classic Meat Lasagna
10) Classic Meat Lasagna
Combining ground beef with Italian sausage gives the meat sauce extra seasoning and richness, and a teaspoon of sugar softens the acidity of the tomatoes. An egg and Parmesan stirred into the ricotta help the cheese layer set up so slices hold together. Cooking the noodles two minutes short of the package time lets them finish softening in the sauce without turning mushy.
Ingredients
- 1 lb ground beef (85 percent lean) and 1 lb Italian sausage, casings removed
- 1 medium yellow onion, finely chopped, and 4 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes and 1 (15 oz) can tomato sauce
- 1/2 cup water
- 2 tsp dried basil, 1 tsp dried oregano and 1 tsp sugar
- 2 tsp kosher salt and 3/4 tsp black pepper, divided, plus more to taste
- 1/4 cup plus 2 tbsp chopped fresh parsley, divided
- 15 oz whole milk ricotta and 1 large egg
- 1 cup grated Parmesan, divided
- 12 regular lasagna noodles
- 1 lb low moisture mozzarella, shredded (about 4 cups)
Cooking Instructions
- Brown the beef and sausage in a large pot 8 to 10 minutes, to 160F. Drain all but 1 tbsp fat.
- Cook the onion 5 minutes, then garlic and tomato paste 1 minute. Add tomatoes, sauce, water, herbs, sugar and seasoning.
- Simmer uncovered 30 minutes until thick, then stir in 1/4 cup parsley. Cook the noodles 2 minutes less than the package says.
- Mix the ricotta, egg, 1/2 cup Parmesan, remaining parsley, salt and pepper. Heat the oven to 375F.
- Spread 1 cup sauce in a 9×13 dish. Twice layer 4 noodles, half the ricotta, 1 cup mozzarella, 1 1/2 cups sauce.
- Top with the last noodles, sauce, mozzarella and Parmesan. Bake covered 25 minutes, then uncovered 20 to 25. Rest 15 minutes.
A traditional lasagna layered with a beef and sausage meat sauce, seasoned ricotta, mozzarella and Parmesan. The meat sauce simmers for half an hour before the layering starts, and the assembled pan bakes for another 45 minutes, which is why the total time is close to two and a half hours. It makes twelve servings and freezes beautifully, so build one for tonight and one for the freezer. This is the casserole for a Sunday or a holiday weekend.
One thing to watch: noodles stuck together. They sat in a pile after draining. Lay them flat on an oiled sheet pan in a single layer, or drape them over the edge of the colander. If a few stick, run them under warm water and peel them apart gently.
11) Baked Ziti
11) Baked Ziti
Cooking the ziti a few minutes shy of the package time keeps it from going soft, since it finishes absorbing sauce in the oven. Italian sausage and ground beef simmered with tomato paste, oregano and a pinch of red pepper flakes give the sauce a hearty, gently spiced flavor. Baking under foil first and then uncovered gives you a golden, bubbling top with a tender middle.
Ingredients
- 1 tbsp olive oil
- 1/2 lb Italian sausage, casings removed, and 1/2 lb ground beef
- 1 medium yellow onion, diced, and 4 garlic cloves, minced
- 1 tsp each dried oregano and basil and 1/4 tsp red pepper flakes
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes and 1/2 cup water
- 1 1/2 tsp kosher salt and 3/4 tsp black pepper, divided, plus a pinch of sugar if needed
- 1 lb ziti or penne
- 15 oz whole milk ricotta, 1 large egg and 1 garlic clove, minced, for the filling
- 3/4 cup grated Parmesan, divided
- 1 lb low moisture mozzarella, half cut into 1/2 inch cubes and half shredded
- Fresh basil, for serving
Cooking Instructions
- Brown the sausage and beef in the oil over medium high heat until 160F, then drain. Soften the onion 5 minutes.
- Cook the garlic, herbs, flakes and tomato paste 1 minute. Add tomatoes, water, 1 tsp salt and 1/2 tsp pepper.
- Simmer the sauce 15 to 20 minutes, adding sugar if sharp. Boil the ziti 2 to 3 minutes short of package time.
- Heat the oven to 375F. Toss the ziti with two thirds of the sauce and the mozzarella cubes.
- Mix the ricotta filling with 1/2 cup Parmesan, salt and pepper. Layer pasta, filling and pasta in a greased 9×13 inch dish.
- Top with remaining sauce, shredded mozzarella and Parmesan. Bake covered 20 minutes, then uncovered 15 to 20 minutes. Rest 10 minutes.
Tube pasta baked with a sausage and beef tomato sauce, seasoned ricotta and plenty of mozzarella. It has all the flavor of lasagna with none of the layering, and it is ready in an hour and a quarter. The seasoned ricotta goes in as a layer through the middle and cubes of mozzarella are folded into the pasta, so every scoop gets some of both. Serves eight.
Use a big enough pot to toss the pasta with sauce. Mixing in the baking dish leads to dry spots at the corners.
12) Stuffed Shells with Spinach and Ricotta
12) Stuffed Shells with Spinach and Ricotta
Squeezing the thawed spinach hard in a towel keeps the ricotta filling thick and creamy instead of watery. Nutmeg, garlic and Parmesan give the filling a savory depth, and the egg helps it hold its shape in each shell as it bakes. Cooking the shells a little short of the package time keeps them from tearing while you stuff them and lets them finish tender in the oven.
Ingredients
- 12 oz jumbo pasta shells (about 30 shells)
- 1 tbsp salt for the pasta water
- 15 oz whole milk ricotta cheese
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 1 1/2 cups shredded low moisture mozzarella, divided
- 1/2 cup grated Parmesan cheese and 1 large egg
- 2 cloves garlic, minced
- 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp ground nutmeg
- 1 tbsp chopped fresh basil or 1 tsp dried Italian seasoning
- 24 oz jar marinara sauce (about 3 cups)
- Fresh basil for serving, optional
Cooking Instructions
- Boil the shells in salted water 2 minutes less than the package, about 9 minutes, stirring gently at the start. Drain and cool on a sheet.
- Heat the oven to 375F. Spread 1 1/2 cups marinara in a 9 by 13 inch dish.
- Wrap the spinach in a clean towel and squeeze very dry. Mix with ricotta, 1 cup mozzarella, Parmesan, egg, garlic, seasonings and basil.
- Fill 24 shells with about 2 tbsp each and set in the dish. Top with remaining sauce and mozzarella.
- Bake covered with foil 25 minutes, then uncovered 10 to 15 minutes until bubbling with golden spots. Rest 5 minutes and serve.
Jumbo pasta shells filled with a creamy ricotta, spinach and Parmesan filling, baked in marinara and topped with mozzarella. It is meatless as written and filling enough that nobody notices. Squeeze the thawed spinach very dry or the filling will be watery. Pipe the filling from a zip top bag with the corner cut off to speed things up.
Salt the pasta water generously. The shells are the only part of the dish that gets seasoned from the outside, and underseasoned pasta makes the whole thing taste flat.
13) Slow Cooker Ravioli Lasagna
13) Slow Cooker Ravioli Lasagna
Draining the diced tomatoes well keeps the sausage marinara thick enough to cling to every layer. Making sure every ravioli is covered in sauce is the key to even cooking, since any exposed pasta can stay firm. Letting it rest uncovered for fifteen minutes before cutting helps the ricotta and mozzarella set into neat wedges.
Ingredients
- 1 lb sweet or hot Italian sausage, casings removed
- 1 small yellow onion, diced, and 3 cloves garlic, minced
- 2 jars (24 oz each) marinara sauce
- 1 can (14.5 oz) diced tomatoes, well drained
- 1 tsp Italian seasoning
- 15 oz whole milk ricotta
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 tsp kosher salt and a few grinds of black pepper
- 2 bags (25 oz each) frozen cheese ravioli, not thawed
- 3 cups shredded low moisture mozzarella
- Fresh basil, torn, for serving
Cooking Instructions
- Brown the sausage and onion about 8 minutes, breaking up the meat, until it reaches 160F, adding garlic at the end. Drain the fat.
- Stir in the marinara, tomatoes and Italian seasoning. Separately, mix the ricotta, egg, Parmesan, salt and pepper.
- In a greased 6 quart slow cooker, layer sauce, frozen ravioli, ricotta and 1 cup mozzarella twice.
- Top with remaining ravioli and sauce, fully covered. Cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours, until the ravioli are tender.
- Add the last mozzarella and cook 10 minutes until melted. Rest uncovered 15 minutes, then cut into wedges and top with basil.
Frozen cheese ravioli stands in for noodles and ricotta, layered with a sausage marinara and mozzarella and cooked in the slow cooker. It is the one casserole here that does not need the oven, which makes it useful for a night when the oven is busy or a potluck where you can plug it in. It cooks in about four hours on LOW and serves eight.
If you want a browned, bubbly top like an oven lasagna, transfer the insert to the oven only if the manufacturer says it is oven safe. Otherwise, scoop portions into an ovenproof dish, top with cheese and broil for 2 to 3 minutes.
14) Tuna Noodle Casserole
14) Tuna Noodle Casserole
Cooking the egg noodles 2 minutes short of the package time keeps them from going soft once they bake in the sauce. Diced celery and onion add sweetness and a little texture, while a splash of Worcestershire gives the cheddar sauce savory depth. The panko and Parmesan topping, tossed with melted butter, bakes into a golden, crunchy lid over the creamy noodles.
Ingredients
- 12 oz wide egg noodles
- 7 tbsp butter, divided, 2 tbsp of it melted
- 8 oz cremini or white mushrooms, sliced
- 1 medium yellow onion and 2 celery stalks, diced, plus 2 garlic cloves, minced
- 1/4 cup all purpose flour
- 1 1/2 cups low sodium chicken or vegetable broth and 2 cups whole milk
- 1 1/2 cups shredded sharp cheddar
- 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce and 1 tbsp fresh lemon juice
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 1 1/2 cups frozen peas and 3 cans (5 oz each) albacore tuna in water, drained well
- 1 1/2 cups panko breadcrumbs and 1/3 cup grated Parmesan
- Chopped parsley or dill, for serving
Cooking Instructions
- Heat the oven to 375F and grease a 9 by 13 inch dish. Cook the noodles 2 minutes short of package time.
- Brown the mushrooms in 2 tbsp butter 6 to 7 minutes. Add the onion and celery 5 minutes, then garlic 30 seconds.
- Melt 3 tbsp butter and stir in the flour 1 minute. Whisk in broth and milk, simmering 4 to 5 minutes.
- Off the heat, stir in the cheddar, Dijon, Worcestershire, lemon, salt and pepper. Fold in noodles, peas and flaked tuna.
- Spread in the dish and top with panko and Parmesan tossed in the melted butter. Bake 20 to 25 minutes and garnish.
Egg noodles, albacore tuna, peas and browned mushrooms in a homemade cheddar cream sauce with a crisp panko topping. Browning the mushrooms first and making the sauce from scratch turns a pantry dinner into something you would serve to company. It is done in 50 minutes and serves six. Drain the tuna well and fold it in gently in large flakes so it does not turn to mush.
Do not skip the lemon and Dijon. That small amount of acidity and sharpness keeps a creamy casserole from tasting heavy.
How to use this list
Shop for the sauce first. Almost every casserole here starts with butter, flour, broth and milk or cream, plus a block of sharp cheddar or a bag of mozzarella. Keep those on hand and the rest is whatever protein and vegetables are in the fridge. Buy cheese in blocks and grate it yourself, since pre shredded cheese is coated with starch that keeps it from melting smoothly.
Assemble ahead, bake later. Every casserole here can be built up to 24 hours in advance, covered and refrigerated. Add 10 to 15 minutes to the bake time when it goes in cold, and put the crunchy topping on right before baking so it stays crisp. For a fuller plan on stocking the freezer, see our fall freezer meal prep guide.
Swap proteins and vegetables freely. Leftover turkey replaces chicken in any chicken casserole. Ground turkey works in the cottage pie, the shepherd’s pie and the tater tot casserole, though it needs a bit more salt. Frozen peas, corn and green beans are fine in place of fresh, and they can go in straight from the bag.
Freeze the right way. Cool the casserole completely, wrap the dish tightly in plastic and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake covered until it reaches 165°F in the center, then uncover for the last 10 minutes to crisp the top. Pasta bakes and lasagna freeze the best. A green salad or the roasted vegetables in our fall side dishes roundup round out any of these.
Frequently asked questions
Can I make these casseroles ahead of time?
Yes. Assemble any of them up to a day ahead, cover and refrigerate. Bake straight from the fridge and add 10 to 15 minutes. Add crunchy toppings like panko or tater tots right before baking so they stay crisp.
What is the best dish for baking casseroles?
A 9 by 13 inch ceramic or glass baking dish holds every recipe on this list. Ceramic and glass heat evenly and keep the casserole warm at the table. If you use metal, check a few minutes early because it browns the bottom faster.
How do I keep a casserole from being watery?
Thicken the sauce on the stove until it coats a spoon before it goes in the dish. Drain canned vegetables and squeeze thawed spinach dry. Undercook pasta slightly so it can absorb liquid in the oven, and let the finished casserole rest 10 to 15 minutes before serving.
How long do leftover casseroles keep?
Cover and refrigerate within two hours of baking and eat within 4 days. Reheat individual portions in the microwave or the whole dish covered in a 350°F oven until it reaches 165°F in the center.
Can I freeze a casserole before baking it?
Yes, and it is often the best option. Assemble it in a freezer safe dish, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed plus about 15 minutes. Lasagna, baked ziti, stuffed shells and enchilada casserole all freeze especially well unbaked.
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