17 Delicious Thanksgiving Casserole Recipes Easy to Make

Now that Thanksgiving is around the corner, it’s time to think about dishes that bring comfort, joy, and a whole lot of flavor to your table without the fuss. Our roundup of 17 Delicious Thanksgiving Casserole Recipes Easy to Make is here to save your holiday meal planning. From creamy mashed potato bakes to savory green bean delights, these casseroles are sure to impress. Keep reading to find your next favorite dish!

Green Bean Casserole with Crispy Onions

Perfect for those cozy family dinners or when you’re craving something comforting yet easy to whip up, this Green Bean Casserole with Crispy Onions has been my go-to recipe for years. It’s the dish that always disappears first at potlucks, and today, I’m sharing my secret to making it extra creamy with the perfect crunch on top.

Ingredients

• 1 1/2 pounds of fresh green beans, trimmed and halved
• 2 cups of crispy fried onions (because more is always better, right?)
• 1 can (10.5 oz) of cream of mushroom soup (trust me, it’s the base of all things good)
• 1/2 cup of whole milk (a splash more if you like it saucier)
• 1/4 teaspoon of black pepper (just enough to give it a little kick)
• 1/8 teaspoon of garlic powder (because garlic makes everything better)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing here, we want it just right.
2. Blanch the green beans in boiling water for 5 minutes, then plunge them into ice water. This keeps them bright green and crisp-tender, a pro tip I learned from my grandma.
3. In a large bowl, whisk together the cream of mushroom soup, milk, black pepper, and garlic powder until smooth. This is where the magic starts.
4. Drain the green beans well and fold them into the soup mixture. Make sure every bean gets coated – nobody likes a dry bean.
5. Transfer the mixture to a baking dish and sprinkle the crispy onions evenly over the top. The more onions, the better the crunch, in my opinion.
6. Bake for 25 minutes, or until the casserole is bubbly and the onions are golden brown. Keep an eye on it; ovens can be sneaky.

When it comes out of the oven, the contrast between the creamy green beans and the crispy onions is just unreal. I love serving this with a side of roasted chicken or even as a standout side at Thanksgiving. Either way, it’s always a hit.

Sweet Potato Casserole with Marshmallow Topping

Finally, a dish that brings back memories of family gatherings and the sweet, comforting aroma of cinnamon and sugar filling the kitchen. This sweet potato casserole with marshmallow topping is my go-to for holidays, but honestly, I find excuses to make it year-round. It’s the perfect blend of creamy, sweet, and just a tad bit crunchy on top.

Ingredients

• 3 large sweet potatoes, peeled and cubed
• A splash of vanilla extract
• A couple of tablespoons of butter, melted
• 1/2 cup of brown sugar, packed
• 1 teaspoon of cinnamon
• A pinch of salt
• 1 cup of mini marshmallows

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish lightly with butter.
2. Boil the sweet potatoes in a large pot of water until they’re fork-tender, about 15-20 minutes. Tip: Cutting them into uniform sizes ensures they cook evenly.
3. Drain the potatoes and return them to the pot. Mash them until smooth, then stir in the vanilla extract, melted butter, brown sugar, cinnamon, and salt. Tip: For extra creaminess, a hand mixer can be used instead of a masher.
4. Transfer the mixture to the prepared baking dish and spread it out evenly.
5. Sprinkle the mini marshmallows on top, covering the sweet potato mixture completely. Tip: For a golden, slightly crispy topping, broil for the last 2-3 minutes of baking.
6. Bake for 25-30 minutes, or until the marshmallows are puffed and golden brown.

Every bite of this casserole is a delightful mix of creamy sweet potatoes and gooey, toasted marshmallows. Serve it alongside a scoop of vanilla ice cream for an extra indulgent dessert, or keep it classic as a side dish that steals the show.

Classic Turkey and Stuffing Casserole

Most of us have those days when we crave the comfort of Thanksgiving dinner but don’t want to spend hours in the kitchen. That’s where this Classic Turkey and Stuffing Casserole comes in—a dish that brings all the cozy flavors of the holiday to your weeknight table with minimal fuss. I love making this when I have leftover turkey, but it’s just as delicious with rotisserie chicken from the store.

Ingredients

• 2 cups of shredded cooked turkey (or chicken, if you’re in a pinch)
• 4 cups of day-old bread cubes (I like using a mix of white and wheat for texture)
• A splash of chicken broth, about 1/2 cup
• A couple of tablespoons of melted butter
• 1 small onion, diced (because everything’s better with onion)
• A pinch of dried sage and thyme (fresh is great if you have it)
• Salt and pepper, to make everything pop

Instructions

1. Preheat your oven to 350°F (175°C) and grab a casserole dish—no need to grease it.
2. Toss the bread cubes with the melted butter, onion, sage, thyme, salt, and pepper in a large bowl. Tip: If your bread isn’t stale, toast it lightly for a better texture.
3. Spread half of the stuffing mixture at the bottom of the casserole dish, then layer the shredded turkey on top.
4. Pour the chicken broth over the turkey—this keeps everything moist. Tip: Warm the broth slightly to help the bread absorb it better.
5. Top with the remaining stuffing mixture, pressing down gently. Tip: For a crispy top, leave a few bread cubes sticking out.
6. Bake for 25-30 minutes, until the top is golden and the edges are bubbly.

Perfectly golden on top with a moist, flavorful center, this casserole is a hug in a dish. Serve it with a side of cranberry sauce for that extra holiday vibe, or keep it simple with a green salad for a lighter meal.

Creamy Corn Casserole with Cheese

This summer, I found myself craving something that strikes the perfect balance between comfort and simplicity, and that’s how this creamy corn casserole with cheese came to be. It’s the kind of dish that brings back memories of family gatherings, where the conversation is as rich as the food on the table.

Ingredients

• 2 cups of corn kernels (fresh or frozen, but fresh is my go-to when in season)
• 1 cup of heavy cream (because why not go all out?)
• 1/2 cup of shredded cheddar cheese (plus a little extra for sprinkling on top)
• A couple of tablespoons of butter (for that golden, buttery crust)
• A pinch of salt and pepper (to bring all the flavors together)
• 1 tbsp of sugar (just a touch to enhance the corn’s natural sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish with a bit of butter to prevent sticking.
2. In a mixing bowl, combine the corn kernels, heavy cream, cheddar cheese, sugar, salt, and pepper. Stir until everything is well mixed. Tip: If you’re using frozen corn, make sure it’s thawed and drained to avoid extra moisture.
3. Pour the mixture into the prepared baking dish and dot the top with small pieces of butter. This will help create a deliciously crispy top layer.
4. Bake for 25-30 minutes, or until the top is golden and the edges are bubbly. Tip: Keep an eye on it after the 20-minute mark to ensure it doesn’t overbrown.
5. Sprinkle the extra cheddar cheese on top and bake for another 5 minutes, or until the cheese is melted and slightly golden. Tip: Let it sit for a few minutes after baking; it’ll be easier to serve and even more flavorful.

Perfectly creamy with a hint of sweetness and a cheesy, golden top, this casserole is a dream. Serve it alongside grilled meats or as a standalone dish with a crisp green salad for a lighter meal.

Pumpkin Spice French Toast Casserole

Goodness, it’s that time of year again when the air gets crisp, and all I can think about is cozying up with a warm, spiced breakfast. This Pumpkin Spice French Toast Casserole is my go-to for lazy weekend mornings, especially when I have friends crashing over after a late-night pumpkin carving session. It’s like your favorite French toast got a fall makeover, and trust me, it’s as delicious as it sounds.

Ingredients

• 6 cups of day-old bread, cubed (I love using brioche for extra richness)
• 4 large eggs
• 1 1/2 cups of whole milk (a splash more if your bread is super dry)
• 1/2 cup of pumpkin puree (not pie filling!)
• 1/4 cup of brown sugar, packed
• 2 teaspoons of pumpkin pie spice (because, hello, it’s the star of the show)
• 1 teaspoon of vanilla extract (the good stuff makes a difference)
• A pinch of salt (to balance the sweetness)
• 2 tablespoons of melted butter (for that golden, crispy top)

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and salt until smooth. Tip: Make sure the pumpkin puree is fully incorporated for even flavor.
3. Add the bread cubes to the bowl and gently toss until every piece is soaked in the pumpkin mixture. Let it sit for 10 minutes, giving the bread time to absorb all that goodness.
4. Pour the mixture into your prepared baking dish and drizzle the melted butter over the top. This will give you that irresistible crispy finish.
5. Bake for 45-50 minutes, or until the top is golden brown and the center is set. Tip: If the top starts browning too quickly, loosely cover it with foil.
6. Let the casserole cool for about 5 minutes before serving. This wait is tough, but it helps the custard set perfectly.

Wow, this casserole is a dream with its custardy center and crispy edges, all infused with warm pumpkin spice flavors. Serve it with a dollop of whipped cream and a drizzle of maple syrup for the ultimate fall breakfast experience. Or, if you’re feeling extra, a scoop of vanilla ice cream turns it into a decadent dessert.

Broccoli Cheese Casserole with Ritz Cracker Topping

How many times have I found myself staring into the fridge, wondering what to make with that lone head of broccoli? Too many to count. That’s how this Broccoli Cheese Casserole with Ritz Cracker Topping came to be—a dish born out of necessity but made with love.

Ingredients

• 1 large head of broccoli, chopped into bite-sized pieces
• 2 cups of shredded cheddar cheese
• 1 cup of milk
• 1/2 cup of sour cream
• 1/4 cup of butter, melted
• 1 sleeve of Ritz crackers, crushed
• A pinch of salt and pepper
• A splash of hot sauce (optional, but highly recommended)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish lightly.
2. Steam the broccoli pieces until they’re just tender, about 5 minutes. Tip: Don’t overcook them; they’ll soften more in the oven.
3. In a large bowl, mix the steamed broccoli, cheddar cheese, milk, sour cream, and a pinch of salt and pepper. Add a splash of hot sauce if you’re feeling adventurous.
4. Pour the mixture into the greased baking dish and spread it evenly.
5. In a small bowl, mix the crushed Ritz crackers with the melted butter until well combined. Tip: For extra crunch, don’t crush the crackers too finely.
6. Sprinkle the Ritz mixture over the broccoli and cheese layer, covering it completely.
7. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly around the edges. Tip: Keep an eye on it after 20 minutes to prevent over-browning.

Zesty and comforting, this casserole is a crowd-pleaser with its creamy interior and crispy topping. Serve it straight from the oven with a side of grilled chicken or enjoy it as a hearty vegetarian main.

Leftover Turkey Tetrazzini Casserole

Every year after Thanksgiving, I find myself staring at a mountain of leftover turkey, wondering how to give it a delicious second life. That’s when this Leftover Turkey Tetrazzini Casserole comes to the rescue, turning those leftovers into a creamy, comforting dish that’s anything but boring.

Ingredients

• 2 cups of shredded leftover turkey
• 8 oz of spaghetti, broken in half
• a splash of olive oil
• a couple of cloves of garlic, minced
• 1 cup of sliced mushrooms
• 2 cups of heavy cream
• 1 cup of chicken broth
• a handful of grated Parmesan cheese
• a sprinkle of parsley for garnish

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8 minutes. Drain and set aside.
3. Heat a splash of olive oil in a large skillet over medium heat. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are golden, about 5 minutes.
4. Stir in the heavy cream and chicken broth, bringing the mixture to a simmer. Let it cook for about 3 minutes, until slightly thickened.
5. Add the shredded turkey and cooked spaghetti to the skillet, tossing everything together until well combined.
6. Transfer the mixture to the prepared baking dish and sprinkle the top with grated Parmesan cheese.
7. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
8. Let the casserole sit for 5 minutes before serving. Garnish with a sprinkle of parsley.

Mmm, the first bite of this casserole is always a revelation—creamy, rich, and packed with flavor. The spaghetti soaks up the sauce beautifully, making every forkful a delight. Serve it with a crisp green salad to cut through the richness, and you’ve got a meal that’ll make you forget it started as leftovers.

Wild Rice and Mushroom Casserole

Goodness, there’s nothing quite like the comforting embrace of a warm casserole, especially when it’s packed with the earthy flavors of wild rice and mushrooms. I remember the first time I whipped this up on a chilly evening; it was love at first bite, and now it’s a staple in my kitchen during the cooler months.

Ingredients

• 1 cup of wild rice, because its nutty flavor is unbeatable
• A couple of cups of sliced mushrooms, any variety you like
• 1 onion, diced, for that sweet base flavor
• A splash of olive oil, to get everything sizzling nicely
• 2 cups of vegetable broth, to cook the rice to perfection
• A handful of grated Parmesan, for a cheesy finish
• A sprinkle of thyme, because it pairs wonderfully with mushrooms

Instructions

1. Preheat your oven to 375°F, because a properly heated oven is key to a great casserole.
2. Heat a splash of olive oil in a large skillet over medium heat, then toss in the diced onion. Cook until it’s translucent, about 5 minutes, stirring occasionally.
3. Add the sliced mushrooms to the skillet and cook until they’re golden and have released their moisture, about 8 minutes. Tip: Don’t crowd the mushrooms in the pan, or they’ll steam instead of browning.
4. Stir in the wild rice and vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to peek too often; keeping the lid on ensures even cooking.
5. Once the rice is cooked, transfer everything to a baking dish, sprinkle with Parmesan and thyme, and bake for 15 minutes, until the top is lightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Out of the oven, this casserole is a delightful mix of textures—chewy rice, tender mushrooms, and a crispy, cheesy top. Serve it alongside a crisp green salad or as a hearty main dish that’ll have everyone asking for seconds.

Cheesy Hash Brown Casserole

Every time I think about comfort food, my mind immediately goes to this Cheesy Hash Brown Casserole. It’s the dish I turn to when I need something hearty, satisfying, and oh-so-cheesy. Whether it’s a lazy Sunday morning or a potluck dinner, this casserole never fails to impress.

Ingredients

• 4 cups of frozen hash browns (the kind that’s already shredded, because who has time for that?)
• 2 cups of shredded cheddar cheese (go for the sharp one for that extra kick)
• 1/2 cup of sour cream (a dollop more if you’re feeling indulgent)
• 1/4 cup of melted butter (because butter makes everything better)
• 1 can of cream of chicken soup (10.5 oz, it’s the secret glue)
• A splash of milk (just to loosen things up a bit)
• A couple of green onions, chopped (for that fresh crunch)
• Salt and pepper to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. Preheat your oven to 350°F (175°C) and grab a 9×13 inch baking dish. No need to grease it; the butter in the casserole will do that for you.
2. In a large bowl, mix the hash browns, 1 1/2 cups of cheddar cheese, sour cream, melted butter, cream of chicken soup, and that splash of milk. Tip: If the mixture feels too thick, add another splash of milk until it’s just right.
3. Season with salt and pepper, then spread the mixture evenly into the baking dish. Tip: Use the back of a spoon to smooth it out for an even bake.
4. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Tip: For a golden crust, place the dish on the middle rack of the oven.
5. Bake for 45 minutes, or until the edges are bubbly and the top is golden brown.
6. Let it sit for 5 minutes before sprinkling with green onions. This wait is crucial—it lets the casserole set so you get perfect slices.

Just imagine pulling apart a forkful of this casserole: the crispy top gives way to a creamy, cheesy center, with little pops of freshness from the green onions. Serve it alongside a sunny-side-up egg for breakfast, or as a side to grilled chicken for dinner. Either way, it’s a win.

Spinach and Artichoke Casserole

This morning, as I was sipping my coffee and flipping through my grandma’s old recipe book, I stumbled upon a gem that brought back so many memories—Spinach and Artichoke Casserole. It’s the perfect blend of creamy, cheesy goodness with a hint of garlic that makes it impossible to resist. I remember making this for the first time during a snowy weekend, and it’s been a comfort food staple in my house ever since.

Ingredients

• 2 cups of fresh spinach, roughly chopped (trust me, the fresh stuff makes all the difference)
• 1 can (14 oz) of artichoke hearts, drained and chopped
• 1 cup of shredded mozzarella cheese (because what’s a casserole without cheese?)
• 1/2 cup of grated Parmesan cheese (for that extra kick)
• 1/2 cup of mayonnaise (a little secret for creaminess)
• 1/2 cup of sour cream (to balance the tanginess)
• 2 cloves of garlic, minced (garlic is life)
• A splash of lemon juice (just to brighten things up)
• 1/4 tsp of salt (to taste, but this is pretty spot on)
• 1/4 tsp of black pepper (for a slight heat)
• 1/4 cup of breadcrumbs (for that crispy top we all love)

Instructions

1. Preheat your oven to 350°F (175°C). Let’s get it nice and toasty.
2. In a large mixing bowl, combine the spinach, artichoke hearts, mozzarella, Parmesan, mayonnaise, sour cream, garlic, lemon juice, salt, and pepper. Mix until everything is well incorporated. Tip: If you’re not a fan of mayo, Greek yogurt is a great substitute.
3. Transfer the mixture to a greased baking dish. Smooth out the top with a spatula for an even layer.
4. Sprinkle the breadcrumbs evenly over the top. This will give your casserole that golden, crispy finish.
5. Bake in the preheated oven for 25 minutes, or until the top is golden and the edges are bubbly. Tip: Keep an eye on it after the 20-minute mark to avoid over-browning.
6. Let it sit for about 5 minutes before serving. This waiting period is crucial—it allows the casserole to set, making it easier to scoop.

Every bite of this casserole is a creamy, dreamy delight with the perfect crunch from the breadcrumbs. Serve it with a side of crusty bread or over a bed of pasta for a heartier meal. Either way, it’s bound to disappear fast!

Cranberry Sauce Casserole with Pecan Streusel

Oh, the holidays just wouldn’t be the same without this cranberry sauce casserole, a dish that’s as much a part of my family’s tradition as the tree in the living room. I remember the first time I tweaked the recipe to include that pecan streusel topping—now, it’s the only version my relatives will let me bring!

Ingredients

• 2 cups of cranberry sauce (homemade or store-bought, no judgment here)
• 1 cup of all-purpose flour (because it’s the trusty backbone of any good streusel)
• 1/2 cup of packed brown sugar (for that deep, molasses-y sweetness)
• 1/2 cup of chopped pecans (because texture is everything)
• 1/4 cup of cold butter, cubed (keep it cold for the perfect crumble)
• A splash of vanilla extract (just a little to round out the flavors)
• A pinch of salt (to make all those flavors pop)

Instructions

1. Preheat your oven to 350°F (175°C) and grab an 8×8 inch baking dish—no need to grease it, we’re keeping things simple.
2. Spread the cranberry sauce evenly in the bottom of the dish. Tip: If your sauce is super thick, a quick stir with a splash of water can make it more spreadable.
3. In a medium bowl, mix the flour, brown sugar, pecans, and salt. Tip: Rubbing the butter into the dry ingredients with your fingers gives you that perfect streusel texture—don’t be shy, get in there!
4. Sprinkle the streusel over the cranberry sauce, covering it completely. Tip: For extra crunch, press some of the streusel into clumps before sprinkling.
5. Bake for 25-30 minutes, until the topping is golden and the cranberry sauce is bubbling at the edges.

How this casserole turns the tartness of cranberry sauce into something magical with that buttery, crunchy topping is beyond me. Serve it warm with a scoop of vanilla ice cream, and watch it disappear before your eyes.

Butternut Squash and Sage Casserole

Oh, the cozy aroma of butternut squash roasting in the oven is something I look forward to every fall. It’s a dish that brings warmth to any table, and today, I’m sharing my go-to recipe that’s as easy to make as it is delicious.

Ingredients

• 1 medium butternut squash, peeled and cubed
• A couple of tablespoons of olive oil
• A pinch of salt and pepper
• A handful of fresh sage leaves
• A splash of heavy cream
• 1/2 cup of grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grab a baking dish that’s just the right size for your squash cubes to fit snugly.
2. Toss the cubed butternut squash with olive oil, salt, and pepper until each piece is lightly coated. Spread them out in the baking dish in a single layer for even roasting.
3. Roast in the preheated oven for about 25 minutes, or until the squash starts to get tender and the edges begin to caramelize. Tip: Give the squash a stir halfway through to ensure even cooking.
4. While the squash is roasting, finely chop the sage leaves. Tip: Fresh sage has a more vibrant flavor, so try not to substitute it with dried if you can help it.
5. Once the squash is tender, drizzle the heavy cream over the top and sprinkle with the chopped sage and Parmesan cheese. Return to the oven for another 10 minutes, or until the cheese is bubbly and golden. Tip: Keep an eye on it during the last few minutes to prevent the cheese from burning.

Zesty and creamy, this casserole is a dream with its caramelized squash edges and herby sage notes. Serve it as a standout side or even as a main with a crisp salad for a lighter meal.

Macaroni and Cheese Casserole with Bacon

Last weekend, I found myself craving something cozy and indulgent, and nothing hits the spot quite like a macaroni and cheese casserole with bacon. It’s the kind of dish that brings back memories of family dinners and lazy Sunday afternoons.

Ingredients

• 8 oz elbow macaroni
• 4 slices of bacon, chopped
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• A pinch of salt
• A dash of black pepper
• A sprinkle of paprika for that little kick

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish lightly.
2. Cook the macaroni according to the package instructions until al dente, then drain and set aside.
3. In a skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
4. In the same skillet, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about a minute until golden.
5. Gradually whisk in the milk, ensuring no lumps form, and cook until the mixture thickens, about 5 minutes.
6. Stir in the shredded cheddar cheese until melted and smooth. Season with salt, pepper, and paprika.
7. Combine the cooked macaroni and bacon with the cheese sauce, then pour into the prepared baking dish.
8. Bake for 20 minutes, or until the top is bubbly and slightly golden.
9. Let it sit for 5 minutes before serving to allow the sauce to thicken up a bit more.

Just out of the oven, this casserole is creamy, cheesy, and packed with smoky bacon flavors. Serve it with a side of green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Cornbread and Sausage Stuffing Casserole

Nothing says comfort food quite like a warm, hearty casserole, and this Cornbread and Sausage Stuffing Casserole is no exception. I remember the first time I made it; the aroma filled the kitchen, and I knew it was going to be a hit. It’s the perfect dish for those chilly evenings when you crave something satisfying yet simple to put together.

Ingredients

• 1 pound of ground sausage (I like a spicy variety for an extra kick)
• 4 cups of crumbled cornbread (about half a 9×13 pan’s worth)
• 1 cup of diced onions
• 1 cup of diced celery
• 2 cloves of garlic, minced
• A splash of chicken broth (about 1/2 cup)
• A couple of tablespoons of melted butter
• 1 teaspoon of dried sage
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F and grease a 9×13 baking dish.
2. In a large skillet over medium heat, cook the sausage until it’s no longer pink, breaking it up as it cooks.
3. Add the onions, celery, and garlic to the skillet with the sausage and cook until the vegetables are soft, about 5 minutes.
4. In a large bowl, mix the cooked sausage and vegetables with the crumbled cornbread, chicken broth, melted butter, sage, salt, and pepper until everything is well combined.
5. Transfer the mixture to the prepared baking dish and spread it out evenly.
6. Bake for 25-30 minutes, or until the top is golden and crispy.
7. Let it sit for 5 minutes before serving to allow it to set.

Here’s a tip: If you’re short on time, store-bought cornbread works just as well as homemade. Also, for a bit of extra crunch, sprinkle some chopped pecans on top before baking. And don’t skip letting it rest after baking—it makes all the difference in texture. How this casserole turns the humble cornbread into something extraordinary, with the savory sausage and aromatic sage creating a flavor that’s deeply comforting. Serve it alongside a crisp green salad or as a standout side at your next potluck.

Apple Cinnamon French Toast Casserole

Just when you think French toast can’t get any better, along comes this Apple Cinnamon French Toast Casserole to prove you wrong. I stumbled upon this recipe during a cozy weekend brunch at my aunt’s, and let me tell you, it’s been a game-changer for my lazy Sunday mornings ever since.

Ingredients

• 6 cups of day-old bread, cubed (I like using brioche for extra richness)
• 3 large eggs
• 1 cup of whole milk (a splash more if you like it extra custardy)
• 1/4 cup of heavy cream (because why not?)
• 1/2 cup of granulated sugar
• 1 tbsp of vanilla extract (the real deal, please)
• 2 tsp of ground cinnamon (a little extra never hurt anyone)
• 2 medium apples, peeled and thinly sliced (I’m partial to Honeycrisp for their sweetness and crunch)
• 2 tbsp of unsalted butter, melted (for that golden finish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until well combined. Tip: Make sure your eggs are at room temperature to avoid a lumpy mixture.
3. Add the bread cubes to the bowl and gently toss until all the bread is soaked in the custard mixture. Let it sit for 10 minutes, giving the bread time to absorb all that goodness.
4. Layer half of the soaked bread into the prepared baking dish, then arrange the apple slices on top. Cover with the remaining bread mixture. Tip: Press down lightly to ensure even layers.
5. Drizzle the melted butter over the top and sprinkle with a little extra cinnamon if you’re feeling fancy.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set. Tip: Cover with foil if the top starts browning too quickly.

Unbelievably easy and irresistibly delicious, this casserole turns out perfectly custardy on the inside with a slightly crispy top. Serve it warm with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent treat.

Parmesan Garlic Mashed Potato Casserole

This Parmesan Garlic Mashed Potato Casserole is the ultimate comfort food that’s perfect for any gathering or just a cozy night in. I remember the first time I made it; the aroma of garlic and Parmesan filled my kitchen, and I knew it was going to be a hit. Trust me, it’s as delicious as it sounds!

Ingredients

• 3 pounds of russet potatoes, peeled and cubed
• 1/2 cup of unsalted butter, plus a little extra for greasing the dish
• 1 cup of whole milk, warmed up a bit
• 4 cloves of garlic, minced (because garlic makes everything better)
• 1 cup of grated Parmesan cheese, plus a handful more for topping
• A splash of heavy cream for extra richness
• Salt and freshly ground black pepper, to make it just right

Instructions

1. Preheat your oven to 375°F and grease a baking dish with a bit of butter.
2. Boil the potatoes in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Tip: Don’t overcook them, or they’ll get watery.
3. Drain the potatoes well, then return them to the pot. Mash them until smooth.
4. Stir in the butter, warm milk, minced garlic, Parmesan, and heavy cream until everything is well combined. Season with salt and pepper. Tip: Warm milk blends better and prevents the mash from getting cold.
5. Transfer the mixture to the greased baking dish, smooth the top, and sprinkle with the extra Parmesan.
6. Bake for 20-25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

The casserole comes out creamy with a crispy, cheesy top that’s irresistible. Serve it straight from the oven with a side of roasted veggies or as a hearty side to your main dish. Either way, it’s bound to be the star of the meal!

Chicken and Dumplings Casserole

Diving into the comfort food realm, I stumbled upon this Chicken and Dumplings Casserole that’s become a staple in my kitchen. It’s the kind of dish that reminds me of lazy Sundays at my grandma’s, where the aroma of cooking filled the house by noon.

Ingredients

• 2 cups of shredded cooked chicken (I usually grab a rotisserie chicken to save time)
• 2 cups of chicken broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 cup of all-purpose flour (for those dumplings we’re all here for)
• 1/2 cup of milk (whole milk makes the dumplings extra tender)
• 1/4 cup of unsalted butter (because everything’s better with butter)
• 1 tsp of baking powder (the secret to fluffy dumplings)
• A splash of vegetable oil (just enough to grease your baking dish)
• A couple of carrots, diced (for a bit of color and sweetness)
• A pinch of salt and pepper (to season everything just right)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 baking dish with that splash of vegetable oil.
2. In a large bowl, mix the shredded chicken and diced carrots, then spread them evenly in the prepared baking dish.
3. Pour the chicken broth over the chicken and carrots, ensuring everything is nicely submerged.
4. In another bowl, whisk together the flour, baking powder, salt, and pepper. Cut in the butter until the mixture resembles coarse crumbs, then stir in the milk to form a soft dough.
5. Drop spoonfuls of the dough over the chicken mixture. Don’t worry about making them perfect—rustic is the vibe we’re going for.
6. Bake for 35-40 minutes, or until the dumplings are golden and the broth is bubbly around the edges.
7. Let it sit for 5 minutes before serving. This rest time lets the dumplings soak up some of that delicious broth.

Rich in flavor and comforting in texture, this casserole brings the hominess of chicken and dumplings with half the fuss. Serve it straight from the dish for a family-style meal that’ll have everyone asking for seconds.

Conclusion

Savor the simplicity and flavor of these 17 Thanksgiving casserole recipes, perfect for making your holiday feast both delicious and effortless. Whether you’re a seasoned chef or a kitchen newbie, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!