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59 SOOTHING CASSEROLE RECIPES FOR THE SOUL

Soup isn’t the only dish that provides comfort. Lasagna, pot pie, and these
other casserole recipes will fix what ails you.

By Joe Sevier and The Bon Appétit Staff & Contributors

September 12, 2022
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Photo by Chelsie Craig, Food Styling by Kate Buckens
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Casserole recipes are our saving grace throughout fall and winter. These
filling, hardy meals often boast a creaminess, providing both sustenance and
warmth; and the built-in crispy topping offers a textural contrast that keeps us
engaged. But, beyond these characteristics, what exactly makes something a
casserole? The name comes from the French word for saucepan, but we tend to
define casseroles as any recipe baked in…well, a casserole dish (i.e., a glass
or ceramic—or sometimes metal—baking dish.)

Sweet or savory, big or small, dinner or breakfast, casseroles rely on the heat
from an oven to unite—melt, roast, and caramelize—all the disparate ingredients
into a singular whole. These pans of pure comfort are truly the sum of their
parts: Think cheesy gratin, gooey lasagna, and comforting shepherd’s pie. Read
on for our all-time favorite casserole recipes.

 * Photograph by Isa Zapata, Food Stying by Spencer Richards
   1/59
   
   
   CHEESY SAUSAGE BREAKFAST CASSEROLE
   
   Think sausage and peppers hero, but transformed into a hearty (easy) egg
   casserole.
   
   View Recipe
   
 * Michael Graydon + Nikole Herriott
   2/59
   
   
   TURNIP AND KALE GRATIN
   
   You're going to see a lot of gratins among our best casserole recipes, and
   that's because pretty much any vegetable—any ingredient, period—is delicious
   coated in butter, grated cheese, and breadcrumbs.
   
   View Recipe
   
   

WATCH



Andy Makes Chicken and Tomato Stew






 * Photo by Chelsie Craig, Food Styling by Kate Buckens
   3/59
   
   
   FRENCH TOAST CASSEROLE
   
   This French toast recipe is the ultimate hands-off entertaining brunch dish.
   Set this up the night before and all you’ll have to do in the morning is
   brush it with butter and bake.
   
   View Recipe
 * Gentl & Hyers
   4/59
   
   
   CONFIT CHICKEN THIGH AND ANDOUILLE SAUSAGE CASSOULET
   
   Is cassoulet a chicken casserole? A bean casserole? A sausage casserole? It's
   all of the above. This version is pared down, though, and opts for a baking
   dish instead of a classic round earthenware pot.
   
   View Recipe
 * 
 * Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Maya
   Rossi
   5/59
   
   
   YELLOW SQUASH CASSEROLE WITH EASY CHEESY CREAM SAUCE
   
   Late summer squash has no greater destiny than this baking dish full of
   creamy cheese sauce and crispy breadcrumbs.
   
   View Recipe
   



 * Photo by Alex Lau, food styling by Sue Li, prop styling by Sophie Strangio
   6/59
   
   
   TATER TOT EGG BAKE WITH BITTER GREENS SALAD
   
   Why go for a baked potato casserole or a hash brown casserole when you can
   have a tater tot casserole? That is, of course, a rhetorical question. We
   would all choose this showstopper over anything else.
   
   View Recipe
 * Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna
   Seman
   7/59
   
   
   APPLE AND HONEY RICE KUGEL
   
   Food—even comfort food—is never just about nourishment. This dish, which
   celebrates the similarities between the people and cuisines of the Jewish and
   African diasporas, is a perfect example.
   
   View Recipe
 * Photo by Alex Lau, food styling by Pearl Jones
   8/59
   
   
   DAY-OLD-DOUGHNUT BREAD PUDDING
   
   We can't, in good conscience, call all of the casseroles in this list easy
   recipes, but this bread pudding is: Ingredients include store-bought
   doughnuts and jam and the process involves soaking some things (a.k.a.
   leaving them alone), whisking some things, and baking it all in, of course, a
   casserole dish.
   
   View Recipe



 * Photo by Laura Murray, Food Styling by Pearl Jones
   9/59
   
   
   CABBAGE ROLL CASSEROLE
   
   This super-cozy dinner recipe gives you the flavors of Eastern European
   stuffed cabbage rolls without the rolling. Instead, stack layers of cabbage
   leaves with cinnamon-spiced beef ragù and herbed rice, lasagna-style.
   
   View Recipe
 * Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna
   Seman
   10/59
   
   
   BA’S BEST MAC AND CHEESE
   
   For the uninitiated, béchamel is a mixture of butter, flour, and milk, and
   it’s what keeps this sauce creamy. If you know what's good, it should always
   be a part of your mac and cheese.
   
   View Recipe
 * Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by
   Sophie Leng
   11/59
   
   
   CHORIZO AND CALABRIAN CHILE STUFFING
   
   We're aware that some people don't consider stuffing to be a casserole. To
   them, we say: Does the piece of cookware pictured here look like a casserole
   dish to you? What's inside, then, can be considered a casserole. (We're
   feeling feisty.)
   
   View Recipe



 * Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova
   12/59
   
   
   BASICALLY NOODLE KUGEL
   
   Speaking of debates, after an intense one about what a noodle kugel should
   be—naked or cereal-topped? wide noodles or extra wide noodles? souffléed or
   custardy? sweet or savory?—this is where we landed.
   
   View Recipe
 * Photograph by Isa Zapata.  Food Styling by Cyd McDowell.  Prop Styling by
   Paige Hicks
   13/59
   
   
   PASTITSIO
   
   When you want a ground beef casserole and a pasta casserole in one, turn to
   the hearty, spicy, creamy, cheesy Greek pastitsio. And trust us: The whole
   family can get behind this one.
   
   View Recipe
   
 * 14/59
   
   
   GREEK-STYLE VEGETABLE CASSEROLE
   
   This one's a green bean–potato-tomato-onion-zucchini casserole. (Throw in
   some artichoke hearts if you’ve got ’em.) Yes, you get your veggies in—and
   all you need to make it a meal is a hunk of crusty bread.
   
   View Recipe



 * Photo by Alex Lau
   15/59
   
   
   BA’S BEST EGGPLANT PARMESAN
   
   All your efforts—an oh, there are efforts required—will be rewarded the
   moment you pull this tangy, crispy, cheesy eggplant dish from the oven. Just
   make sure it's on a Saturday. (This is not exactly a weeknight dinner!) 
   
   View Recipe
 * 16/59
   
   
   CHEESY BRUSSELS SPROUTS GRATIN
   
   This gratin makes for a crowd-pleasing side dish at a holiday meal, but we'd
   be more than happy eating it with some bread as a cozy dinner during the
   week. Also: You'll win the MVP award at your winter potluck if you bring this
   one.
   
   View Recipe
 * Photograph by Isa Zapata.  Food Styling by Cyd McDowell.  Prop Styling by
   Paige Hicks
   17/59
   
   
   SPAGHETTI SQUASH THAT FANCIES ITSELF BAKED ZITI
   
   Spaghetti squash sheds its reputation for being bland and watery in this
   baked-ziti-inspired squash casserole. (To be fair, anything tastes amazing
   when smothered in tomato sauce and blanketed under a layer of melty cheese.)
   
   View Recipe



 * Photo by Emma Fishman, Food Styling by Susie Theodorou
   18/59
   
   
   VEGETARIAN ENCHILADAS
   
   Enchiladas, enchilada casserole—whatever you call them, they're good. These
   veggie ones feature a charred tomatillo and green chile salsa, creamy pinto
   beans, and plenty of cheese.
   
   View Recipe
 * Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by
   Sophie Leng
   19/59
   
   
   CORN AND HOMINY PUDDING
   
   Pudding might be our favorite excuse to buy corn out of season. In this
   version, the custard stays Southern classic while other elements gesture
   Southwest, with hominy, poblano and jalapeño chiles, and crumbly Mexican
   Cotija cheese.
   
   View Recipe
 * Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Heather
   Greene
   20/59
   
   
   SAUSAGE AND RICOTTA BAKED CANNELLONI
   
   There are a lot of steps to this baked pasta, so here's our compromise: You
   can use a good store-bought marinara, but don't skip the creamy sauce, or
   homemade béchamel. There's really no substitute.
   
   View Recipe



 * Gentl & Hyers
   21/59
   
   
   BEEF BOURGUIGNONNE POT PIE
   
   Treat this beef pot pie as a weekend project—it’s not a quick one—and your
   Sunday supper will be off the charts. Brandy-braised boneless beef chuck and
   buttery puff pastry? A+.
   
   View Recipe
   
 * Photo by Alex Lau, food styling by Pearl Jones
   22/59
   
   
   CARBONARA LASAGNA
   
   This lasagna version of Italian carbonara includes mild Fontina,
   pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.
   It’s as equally delicious for breakfast as it is for dinner.
   
   View Recipe
 * Photo by Emma Fishman, Food Styling by D’mytrek Brown
   23/59
   
   
   COCONUT BRUSSELS SPROUTS GRATIN
   
   This creamy vegan gratin has has all the makings of a year-after-year holiday
   hit—or even just a comforting, cold weather go-to casserole recipe.
   
   View Recipe



 * Photo by Alex Lau, Food Styling by Yekaterina Boytsova
   24/59
   
   
   GREENS GRATIN WITH ALL THE CHEESE
   
   How much cheddar cheese is “all of the cheese”? In the case of this casserole
   recipe, it's just six ounces. (Well, and a glug of heavy cream.) Maybe it
   should be called All of the Greens Gratin instead, because it's got four
   whole bunches of kale.
   
   View Recipe
 * Photo by Chelsie Craig, Food Styling by Pearl Jones
   25/59
   
   
   PIÑON
   
   This easy casserole is the ultimate sweet-and-savory mash-up, thanks to
   layers of ground beef simmered with sofrito, mozzarella cheese, and a row of
   fried plantains to top it all off.
   
   View Recipe
 * Photograph by Emma Fishman, food styling by D’mytrek Brown, prop styling by
   Elizabeth Jaime
   26/59
   
   
   MUSHROOM MATZO KUGEL
   
   For a creamy, comforting, and super savory shiitake and maitake mushroom
   kugel, soak matzo in a homemade mushroom stock, then mix it with Swiss chard
   and crème fraîche.
   
   View Recipe



 * Photo by Christopher Testani
   27/59
   
   
   CLASSIC POTATOES AU GRATIN
   
   You don't see many of these casserole recipes call for a slow cooker because
   casserole-ing (it's a noun and a verb, says us) is slow-cooking. For this
   potato gratin, your oven is only at 325°, and those potatoes bathe in cream
   and cheese for well over an hour.
   
   View Recipe
 * 28/59
   
   
   CHINESE SAUSAGE AND CLAM RICE CASSEROLE
   
   Pickled leeks are the key to balancing the richness of this casserole, which
   contains Chinese sausage and broccoli, Manila clams, cannellini beans, and
   rice.
   
   View Recipe
 * Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by
   Alexandra Massillon
   29/59
   
   
   BA’S BEST TUNA CASSEROLE
   
   We're going to say it: This is not your grandmother's tuna noodle casserole.
   This one's got crispy potato chips on top and is finished with fresh dill and
   chives.
   
   View Recipe
   



 * Photo by Chelsie Craig, food styling by Claire Saffitz
   30/59
   
   
   BAKED CINNAMON TOAST WITH FRUIT
   
   When you need a sweet and crowd-pleasing breakfast, this mashup of cinnamon
   toast, bread pudding, and pie is it. If you're not an ice cream-for-breakfast
   person, then who are you? Just kidding; if you're not an
   ice-cream-for-breakfast person, just top the dish with sour cream or yogurt
   instead.
   
   View Recipe
 * Marcus Nilsson
   31/59
   
   
   CHILAQUILES CASSEROLE
   
   You may have made chilaquiles in a pan on your stovetop, but this recipe
   serves a crowd by moving the sauced tortilla chips to a baking dish in the
   oven.
   
   View Recipe
 * Marcus Nilsson
   32/59
   
   
   SHEPHERD'S PIE
   
   Shepherd’s pie is savory pie without a crust. (So, a casserole.) Made with a
   lamb ragù base and topped with mashed potatoes, it's, well, do we really need
   to say anything else?
   
   View Recipe



 * Alex Lau
   33/59
   
   
   CHEESY BAKED PASTA WITH CAULIFLOWER
   
   If you're a parent and your children give you trouble when it comes to eating
   their vegetables, try this baked pasta. It's super kid-friendly and it's also
   got half a head of cauliflower in it. (Wink!)
   
   View Recipe
 * Alex Lau
   34/59
   
   
   CLASSIC CASSOULET
   
   Cassoulet is actually where the word casserole comes from, so you could say
   that cassoulet is Mother Casserole. Layers of duck, sausage ragout, and beans
   make her the comfort meal to end all comfort meals.
   
   View Recipe
 * Marcus Nilsson
   35/59
   
   
   CHICKEN CURRY POT PIE
   
   There's nothing wrong with traditional chicken pot pie—chunks of vegetables,
   creamy chicken, a puff pastry top—but once you try this curry powder–spiced
   update, you might not go back.
   
   View Recipe



 * Gentl & Hyers
   36/59
   
   
   MUSHROOM AND BURRATA LASAGNETTE
   
   This dish is indulgent—it makes a bit more than two responsible adults should
   finish in one sitting—but, for crying out loud, live a little.
   
   View Recipe
 * Photo by Chelsie Craig, Food Styling by Kate Buckens
   37/59
   
   
   GREENS EGGS AND HAM
   
   Two pounds of greens—spinach, kale, Swiss chard, or mustard greens—is a lot
   of greens, yes, but this dish needed to live up to its name (and the greens
   cook down substantially).
   
   View Recipe
   
 * Photo by Alex Lau, Styling by Andy Baraghani
   38/59
   
   
   BUTTERNUT SQUASH BAKED PASTA
   
   The assignment: a satisfying, creamy, crave-worthy baked pasta that would
   still be delicious without (most of) the cheese. You, after making this dish:
   an honors student.
   
   View Recipe



 * Laura Murray
   39/59
   
   
   MANICOTTI
   
   This manicotti recipe is made with thin crepes (crespelle in Italian) instead
   of tubular dried pasta. The result is a lightness that you just don’t get
   from baked pasta.
   
   View Recipe
 * Michael Graydon + Nikole Herriott
   40/59
   
   
   BROCCOLINI-CHEDDAR GRATIN WITH RYE BREADCRUMBS
   
   This gratin decidedly does not involve heavy cream. In fact, the ingredient
   list is unusually and pleasantly short: breadcrumbs, broccolini, and Parmesan
   and cheddar cheeses.
   
   View Recipe
 * Alex Lau
   41/59
   
   
   SAVORY SWEET POTATO CASSEROLE
   
   Making your own breadcrumbs from sourdough bread will give you all-star
   status, but using store-bought is perfectly fine. Either way, this recipe is
   "magical," wrote one commenter.
   
   View Recipe



 * Alex Lau
   42/59
   
   
   TAMALE PIE WITH MINT YOGURT
   
   Remember shepherd's pie, which is lamb ragù with a thick layer of mashed
   potatoes on top? Tamale pie is beef chili with a sheet of cornbread on top.
   We love both equally.
   
   View Recipe
 * Alex Lau
   43/59
   
   
   FENNEL GRATIN WITH WALNUT-THYME BREADCRUMBS
   
   We told you there would be gratins. A doubly crunchy topping made with
   breadcrumbs and walnuts marks a breakthrough moment for this one.
   
   View Recipe
 * 44/59
   
   
   VEGETABLE SHEPHERD’S PIE
   
   Lentils and fresh and dried mushrooms give this vegetarian casserole its
   meaty character. Bonus: You can prepare most of it in advance and bake it
   just before serving.
   
   View Recipe



 * Alex Lau
   45/59
   
   
   SPANISH BREAKFAST CASSEROLE WITH EGGS AND BACON
   
   Eggs make this casserole read “brunch,” but we would happily eat this mixture
   of bread, roasted red peppers, bacon, onions, cream, and, yes, eggs for
   dinner.
   
   View Recipe
   
 * Marcus Nilsson
   46/59
   
   
   CORNMEAL JALAPEÑO BISCUITS WITH MUSHROOM GRAVY
   
   This has the nostalgia of cream of mushroom soup casserole, but it's
   modernized with the fresh ingredients we prefer: crimini and maitake
   mushrooms, kale, and collard greens.
   
   View Recipe
 * Photo by Alex Lau
   47/59
   
   
   PLANTAIN AND LAMB CASSEROLE
   
   Have you ever eaten lamb simmered with onions, bell peppers, garlic, lots of
   spices, olives, raisins, and crushed tomatoes, and then topped it with fried
   plantains and cheddar cheese? Do it.
   
   View Recipe



 * Alex Lau
   48/59
   
   
   MOUSSAKA
   
   This Greek casserole is also delicious the day after, straight out of the
   fridge for breakfast. (Don't ask us how we know this, we just do.)
   
   View Recipe
 * Photo by Laura Murray. Food styling by Judy Mancini
   49/59
   
   
   CHEESY EGG BAKE WITH SAUSAGE
   
   With winter squash and Italian sausage, this is the perfect cold-weather
   brunch dish. As long as you have eggs, though, you can pretty much work with
   whatever you’ve got in the fridge.
   
   View Recipe
 * Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by
   Dayna Seman
   50/59
   
   
   BA’S BEST BAKED ZITI
   
   Ricotta cheese is traditional, but it has a tendency to dry out in the oven.
   Our update to baked ziti uses Parmesan béchamel and tangy tomato sauce, which
   provide flavor and moisture. When it comes to the pasta, ziti, penne, or
   rigatoni all work well.
   
   View Recipe



 * Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by
   Kalen Kaminski
   51/59
   
   
   CHEESY CABBAGE GRATIN
   
   Cabbage cooked in heavy cream, butter, Gruyère, and Parmesan cheese sounds
   like a whole lot—"extra," as the kids say—but just you watch: You'll be
   having seconds.
   
   View Recipe
 * Alex Lau
   52/59
   
   
   BA’S BEST GREEN BEAN CASSEROLE
   
   No Thanksgiving is complete without green bean casserole, and no green bean
   casserole is complete without fried shallots. You can make your own, but you
   can also find them at pretty much any grocery store.
   
   View Recipe
 * Photo by David Malosh, food styling by Rebecca Jurkevich, prop styling by
   Cindy Diprima
   53/59
   
   
   SPICY BAKED PASTA WITH CHEDDAR AND BROCCOLI RABE
   
   When you want your carbs and your cheese and your veggies, turn to this baked
   pasta, which is like macaroni and cheese—plus greens. Breadcrumbs are
   extremely not optional.
   
   View Recipe
   



 * Photo by Chelsie Craig, Styling by Chris Morocco
   54/59
   
   
   BA'S BEST LASAGNA
   
   If you see "BA's Best," you know the recipe been tested and tested (and
   tested) until it becomes the most perfect version of itself. Ergo, this
   lasagna is perfect, and it's also versatile: Make the bechamel and the ragù
   in advance, or even make it all in advance and freeze it. 
   
   View Recipe
 * Photo by Heidi's Bridge, styling by Molly Baz
   55/59
   
   
   BAKED PASTA WITH SAUSAGE AND BROCCOLI RABE
   
   Baked pasta doesn’t need to take every pot in your kitchen or lots of
   different steps to make. This weeknight-friendly version uses one skillet,
   one pot, and plenty of cheese.
   
   View Recipe
 * Gentl & Hyers
   56/59
   
   
   FISH PIE WITH POTATOES, LEEKS, ZUCCHINI, AND TOMATOES
   
   Shepherd’s pie, but make it fish. This is the kind of meal we want to eat in
   crisp fall air, wrapped up in sweaters and looking out onto some peaceful
   body of water. (But, you know, we'll settle for our living rooms.)
   
   View Recipe



 * Photo by Alex Lau, food styling by Sue Li
   57/59
   
   
   BAKED PASTA ALLA NORMA
   
   Three cheers for spaghetti casserole! Choose your own adventure: Eat it on
   its own, with a bitter greens side salad, or with some meatballs.
   
   View Recipe
 * Christopher Testani
   58/59
   
   
   ENDIVE AND FENNEL GRATIN
   
   An Alfredo sauce–like mixture of butter, cream, and cheese takes thinly
   sliced fennel and endive leaves to a decadent place.
   
   View Recipe
 * Linda Xiao
   59/59
   
   
   APRICOT, CHERRY, AND GRAHAM CRACKER CRUMBLE
   
   A fruit crumble is one of our favorite sweet casserole recipes, and this one
   features the best summer stone fruit. (The graham cracker topping calls for
   roasted almonds, but pecans would be good too.)
   
   View Recipe




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