13 Holiday Casserole Recipes

Casseroles are truly the heart of any holiday gathering.

There’s something special about sharing a warm, hearty dish with loved ones around the table.

From the classic Green Bean Casserole to a delightful Cheesy Broccoli and Rice, these recipes are sure to bring smiles and satisfy hungry bellies.

Perfect for serving 4-6 guests, they elevate any celebration into a feast to remember.

Let’s take a closer look at these delicious flavors that will make your holiday season even brighter!

Classic Green Bean Casserole

The Classic Green Bean Casserole is a timeless dish that has graced holiday tables for generations. This comforting and savory casserole combines tender green beans with a creamy, flavorful sauce, and is topped with crispy fried onions for that irresistible crunch.

It’s a simple yet delicious side dish that perfectly complements any holiday feast, from Thanksgiving to Christmas. This recipe is designed to serve 4-6 people and can be easily scaled to accommodate larger gatherings. The recipe involves minimal prep work and uses ingredients that are likely already in your pantry.

Whether you’re a seasoned chef or a novice cook, this dish is foolproof and guaranteed to be a hit with family and friends.

Ingredients:

• 1 pound fresh green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces button mushrooms, sliced
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1/2 cup whole milk
• 1 teaspoon soy sauce
• Salt and pepper to taste
• 1 1/2 cups crispy fried onions

Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). This guarantees that it reaches the right temperature by the time you’re ready to bake the casserole.
2. Prepare Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until they’re tender-crisp. Drain them and immediately plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.
3. Make the Sauce: In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the garlic and mushrooms, cooking until the mushrooms are tender and browned, about 5 minutes.
4. Combine Ingredients: Stir in the condensed cream of mushroom soup, milk, and soy sauce. Season with salt and pepper to taste. Cook the mixture, stirring constantly, until it’s smooth and heated through.
5. Assemble the Casserole: In a 9×13 inch baking dish, combine the green beans with the mushroom sauce. Mix well to ascertain the beans are evenly coated with the sauce.
6. Add Topping: Sprinkle the crispy fried onions evenly over the top of the green bean mixture.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the onions are golden brown.
8. Serve: Remove from the oven and let it rest for a few minutes before serving. Enjoy the casserole warm.

Extra Tips: For a more robust flavor, consider adding a pinch of nutmeg or a dash of Worcestershire sauce to the sauce mixture. If you prefer a thicker sauce, reduce the milk slightly or add a tablespoon of flour when cooking the mushrooms.

This dish can also be prepared a day ahead; simply assemble it without the onions, cover, and refrigerate. Add the onions just before baking to maintain their crisp texture.

Creamy Potato and Ham Bake

Creamy Potato and Ham Bake is a delightful and comforting dish that’s perfect for any holiday gathering. This savory casserole combines tender slices of potatoes and smoky ham with a rich, cheesy sauce that will have your guests coming back for seconds.

It’s an ideal way to use up leftover holiday ham, and the creamy, cheesy layers make it a crowd-pleaser. Whether you’re hosting a family dinner or bringing a dish to a potluck, this casserole is sure to be a hit.

This recipe serves 4-6 people, making it a perfect side dish for a festive meal. The preparation is simple, and most of the cooking time is hands-off, allowing you to focus on other holiday preparations.

With a few simple ingredients and easy-to-follow steps, you can create a comforting dish that will warm both hearts and stomachs.

Ingredients:

• 2 pounds of russet potatoes, peeled and thinly sliced
• 2 cups diced cooked ham
• 1 medium onion, finely chopped
• 2 cups shredded cheddar cheese
• 2 cups heavy cream
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour

Cooking Instructions:

1. Preheat the oven: Start by preheating your oven to 375°F (190°C). This guarantees that your casserole will cook evenly once it’s assembled and placed in the oven.

2. Prepare the sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and chopped onion, sautéing until the onion is translucent, about 3-4 minutes.

Stir in the flour and cook for another minute to create a roux. Gradually whisk in the heavy cream, making certain no lumps form. Continue to cook and stir until the mixture thickens, about 5 minutes. Remove from heat and stir in salt, pepper, and thyme.

3. Assemble the casserole: In a greased 9×13-inch baking dish, layer half of the sliced potatoes. Spread half of the diced ham over the potatoes, then pour half of the cream sauce evenly over the top.

Sprinkle with half of the shredded cheddar cheese. Repeat the layers with the remaining potatoes, ham, cream sauce, and cheese.

4. Bake the casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly and the potatoes are tender.

5. Cool and serve: Let the casserole cool for about 10 minutes before serving. This allows the sauce to set slightly and makes serving easier.

Extra Tips:

For best results, try to slice the potatoes evenly, about 1/8-inch thick, so they cook uniformly. A mandoline slicer can be helpful for this task.

If you prefer a slightly crispier top, you can broil the casserole for 2-3 minutes after the baking time, but watch closely to avoid burning.

Feel free to customize the cheese type based on your preference, such as using a mix of cheddar and Gruyère for a richer flavor. Enjoy your Creamy Potato and Ham Bake as a comforting side or a hearty main dish!

Cheesy Broccoli and Rice Casserole

Cheesy Broccoli and Rice Casserole is a comforting and hearty dish perfect for the holiday season. This classic casserole combines tender broccoli florets, perfectly cooked rice, and a creamy cheese sauce to create a dish that’s both delicious and satisfying.

It’s an excellent side dish that pairs well with a variety of main courses, from roasted meats to plant-based alternatives. The rich and cheesy flavor, combined with the wholesome goodness of broccoli, makes this casserole a crowd-pleaser at any holiday gathering.

This recipe is designed to serve 4-6 people, making it ideal for family dinners or small holiday parties. The preparation is straightforward, and the dish can be assembled ahead of time, allowing you to focus on other holiday preparations.

With simple ingredients and a few easy steps, you can create a comforting dish that will have everyone coming back for seconds. Whether you’re a seasoned cook or a beginner in the kitchen, this Cheesy Broccoli and Rice Casserole is sure to impress.

Ingredients (serving size: 4-6):

• 2 cups cooked white rice
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets, steamed
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese

Cooking Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

2. Prepare the Broccoli:

Steam the broccoli florets until they’re just tender, about 3-5 minutes. Drain and set aside.

3. Cook the Onions and Garlic:

In a large skillet over medium heat, melt the butter. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

4. Mix the Base:

In a large bowl, combine the cooked rice, steamed broccoli, sautéed onions and garlic, cream of mushroom soup, milk, and 1 1/2 cups of the shredded cheddar cheese. Stir until well combined. Season with salt and pepper to taste.

5. Assemble the Casserole:

Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of cheddar cheese on top.

6. Prepare the Topping:

In a small bowl, mix the breadcrumbs with the grated Parmesan cheese. Sprinkle this mixture evenly over the casserole.

7. Bake the Casserole:

Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.

8. Serve:

Remove from the oven and let it cool for a few minutes before serving. This allows the casserole to set and makes it easier to serve.

Extra Tips:

For a more intense cheese flavor, consider using a combination of different cheeses such as sharp cheddar or Gruyère. If you prefer a bit of a kick, add a pinch of cayenne pepper or a dash of hot sauce to the cheese mixture.

To save time, you can use frozen broccoli florets instead of fresh ones; just be sure to thaw and drain them well before using. This casserole can also be made a day in advance and stored in the refrigerator; simply bake it when you’re ready to serve.

Savory Sausage and Cornbread Dressing

Savory Sausage and Cornbread Dressing is a classic holiday casserole that brings together the rich flavors of seasoned sausage, crumbled cornbread, and aromatic vegetables. This dish is a perfect accompaniment to any holiday feast, offering a comforting and hearty side that can stand alone or complement a variety of main courses.

The blend of spices and the texture of the cornbread create a delightful mouthfeel that will have your family and guests reaching for seconds. This recipe serves 4-6 people, making it ideal for small gatherings or as a component of a larger spread. The combination of savory sausage with the sweetness of cornbread and the freshness of herbs makes this dish a crowd-pleaser.

The preparation is straightforward, allowing you to spend more time enjoying the company of your loved ones rather than being tied up in the kitchen.

Ingredients (Serves 4-6):

• 1 pound of Italian sausage (mild or hot, based on preference)
• 4 cups of crumbled cornbread
• 1 cup of chopped onion
• 1 cup of chopped celery
• 2 cloves of garlic, minced
• 1/4 cup of chopped fresh parsley
• 1 tablespoon of fresh sage, chopped (or 1 teaspoon dried sage)
• 1 tablespoon of fresh thyme, chopped (or 1 teaspoon dried thyme)
• 2 cups of chicken broth
• 2 tablespoons of unsalted butter
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees the oven is hot enough to cook the dressing evenly.
2. Cook the Sausage: In a large skillet over medium heat, cook the sausage until it’s browned and fully cooked through. Use a spatula to break it into small pieces. Once cooked, remove the sausage from the skillet and set it aside.
3. Sauté the Vegetables: In the same skillet, melt the butter over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.
4. Mix Ingredients: In a large mixing bowl, combine the crumbled cornbread with the cooked sausage, sautéed vegetables, chopped parsley, sage, and thyme. Mix everything thoroughly.
5. Add Broth: Gradually add the chicken broth to the mixture, stirring to make sure the cornbread absorbs the liquid. The mixture should be moist but not soupy. Season with salt and pepper to taste.
6. Bake: Transfer the cornbread mixture into a greased 9×13 inch baking dish. Spread it out evenly, and cover with foil. Bake in the preheated oven for 20 minutes.
7. Finish Baking: Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and crisp.
8. Serve: Allow the dressing to cool slightly before serving. Enjoy as a side dish or as a main component of your holiday meal.

Extra Tips:

For a more flavorful dish, consider using homemade cornbread, which can be made a day in advance to allow it to dry slightly. This helps the cornbread absorb the broth better without becoming mushy.

If you prefer a spicier dish, opt for hot Italian sausage or add a pinch of red pepper flakes to the mixture. Additionally, if fresh herbs aren’t available, dried herbs can be used, but remember that they’re more potent, so adjust the quantities accordingly.

Finally, this dish can be prepared a day ahead and stored in the refrigerator. Just reheat it in the oven before serving to save time on the day of your gathering.

Sweet Potato Casserole With Pecan Topping

Sweet Potato Casserole With Pecan Topping is a classic holiday dish that brings warmth and comfort to any festive gathering. This delightful side dish combines the natural sweetness of sweet potatoes with a crunchy, nutty pecan topping, creating a perfect balance of flavors and textures. The creamy sweet potato filling is lightly spiced and sweetened, while the pecan topping adds an irresistible crunch that contrasts beautifully with the soft filling.

This casserole isn’t only delicious but also visually appealing, making it a standout addition to your holiday table. Whether you’re hosting a family dinner or a festive get-together, this Sweet Potato Casserole With Pecan Topping will definitely be a crowd-pleaser. It’s easy to prepare and can even be made ahead of time, allowing you to enjoy more time with your loved ones.

The following recipe serves 4-6 people, making it an ideal side dish for a small to medium-sized gathering.

Ingredients:

• 4 medium sweet potatoes
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs

Pecan Topping:

• 1 cup chopped pecans
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the casserole will bake evenly once it’s ready to go in.
2. Prepare the Sweet Potatoes: Peel and cut the sweet potatoes into chunks. Place them in a large pot, cover with water, and bring to a boil. Cook for about 15-20 minutes or until the sweet potatoes are tender and easily pierced with a fork. Drain the water and let the sweet potatoes cool slightly.
3. Mash the Sweet Potatoes: In a large mixing bowl, mash the cooked sweet potatoes using a potato masher or fork until smooth. Add in the brown sugar, melted butter, milk, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until all ingredients are well combined and smooth.
4. Incorporate the Eggs: Beat the eggs in a small bowl and then mix them into the sweet potato mixture until fully incorporated. Make sure the sweet potatoes aren’t too hot to prevent the eggs from cooking prematurely.
5. Transfer to Baking Dish: Lightly grease a 9×13-inch baking dish. Pour the sweet potato mixture into the dish and spread it evenly.
6. Prepare the Pecan Topping: In a separate bowl, combine the chopped pecans, brown sugar, flour, and melted butter. Mix until the ingredients form a crumbly texture.
7. Add the Topping: Evenly sprinkle the pecan topping over the sweet potato mixture in the baking dish.
8. Bake the Casserole: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the sweet potato mixture is set.
9. Serve: Allow the casserole to cool for a few minutes before serving. This will make it easier to slice and serve.

Extra Tips:

For an even creamier texture, consider adding a splash of heavy cream to the sweet potato mixture. If you prefer a less sweet casserole, you can reduce the amount of brown sugar in the filling or topping.

To save time on the day of your event, you can prepare the sweet potato mixture and topping a day in advance, storing them separately in the refrigerator. When ready to bake, simply assemble the casserole and bake as directed. Enjoy this delightful dish that’s sure to be a highlight of your holiday meal!

Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Lasagna is a delightful, hearty dish perfect for the holidays. It’s a vegetarian twist on the classic lasagna, featuring layers of tender butternut squash, fresh spinach, creamy ricotta, and gooey mozzarella cheese, all enveloped between sheets of lasagna noodles and topped with a savory béchamel sauce.

This dish isn’t only visually appealing with its vibrant colors but also rich in flavor, making it a perfect centerpiece for your holiday table. The sweetness of the roasted butternut squash pairs beautifully with the earthy spinach, while the creamy cheese layers add a luscious texture to the dish.

This lasagna is a great way to incorporate seasonal vegetables into your holiday menu, offering a comforting, nutritious option that both vegetarians and meat-lovers will enjoy. Plus, it can be prepared ahead of time, allowing you to spend more time with your guests and less time in the kitchen.

Ingredients (Serves 4-6):

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 9 lasagna noodles
• 2 cups fresh spinach
• 2 cups ricotta cheese
• 1 egg
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cups milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• A pinch of nutmeg
• 1/2 teaspoon garlic powder

Cooking Instructions:

1. Preheat and Roast**: Preheat the oven** to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and set aside.

2. Cook the Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.

3. Prepare the Ricotta Mixture: In a medium bowl, mix the ricotta cheese with an egg, half of the Parmesan cheese, salt, and pepper. Stir in the fresh spinach until well combined.

4. Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute until a paste forms. Gradually whisk in the milk, making certain there are no lumps. Add the nutmeg, garlic powder, salt, and pepper. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes.

5. Assemble the Lasagna: In a 9×13-inch baking dish, spread a thin layer of béchamel sauce. Lay down three lasagna noodles. Spread half of the ricotta-spinach mixture over the noodles, followed by half of the roasted butternut squash. Sprinkle with a third of the mozzarella cheese.

Repeat layers, finishing with a layer of noodles topped with the remaining béchamel and mozzarella cheese.

6. Bake: Reduce oven temperature to 375°F (190°C). Cover the lasagna with foil and Bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Let it rest for 10 minutes before serving.

Extra Tips:

For an even richer flavor, consider adding a layer of caramelized onions between the lasagna layers. If you’re short on time, you can prepare the béchamel sauce and roast the butternut squash a day in advance.

When assembling the lasagna, make sure the béchamel sauce is spread evenly to guarantee the noodles cook properly and the flavors meld together beautifully. Remember, resting the lasagna after baking is essential for firm slices. Enjoy your holiday feast!

Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole is a comforting and indulgent dish that’s perfect for holiday gatherings or family dinners. This casserole combines creamy mashed potatoes with savory bacon, sharp cheddar cheese, and fresh chives, creating a rich and flavorful side dish that complements any main course. The golden crust of melted cheese on top adds a delightful texture contrast to the smooth and fluffy potatoes underneath.

Whether you’re hosting a festive feast or simply looking for a delicious way to use up leftover mashed potatoes, this casserole is guaranteed to be a hit with everyone at the table.

This casserole isn’t only delicious but also incredibly easy to prepare, making it an ideal choice for both experienced cooks and kitchen novices. By preparing the mashed potatoes ahead of time, you can save on prep work and quickly assemble the dish when you’re ready to bake it.

The recipe’s flexibility allows you to customize the ingredients to suit your taste preferences or dietary needs, such as using turkey bacon or a different variety of cheese. With its hearty flavors and satisfying textures, Loaded Mashed Potato Casserole is destined to become a family favorite.

Ingredients (serving size: 4-6 people):

• 4 cups mashed potatoes
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 6 slices bacon, cooked and crumbled
• 1/4 cup chopped chives
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup additional shredded cheddar cheese for topping

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). This guarantees that the casserole will bake evenly once it’s assembled.
2. Prepare the Mashed Potatoes: In a large mixing bowl, combine the mashed potatoes with 1 cup of shredded cheddar cheese, sour cream, milk, garlic powder, salt, and pepper. Mix until all ingredients are well combined and the mixture is smooth and creamy.
3. Add Bacon and Chives: Stir in the cooked and crumbled bacon and chopped chives, making sure they’re evenly distributed throughout the mashed potato mixture.
4. Assemble the Casserole: Lightly grease a 9×13-inch baking dish. Spread the mashed potato mixture evenly into the dish, smoothing the top with a spatula.
5. Add Cheese Topping: Sprinkle the additional 1/4 cup of shredded cheddar cheese evenly over the top of the mashed potatoes.
6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbling, and the edges are lightly golden.
7. Serve: Remove from the oven and let the casserole cool for a few minutes before serving. Garnish with additional chives if desired.

Extra Tips:

For the best results, use freshly mashed potatoes made with butter and cream for extra richness. If you’re using leftover mashed potatoes, let them reach room temperature before mixing with other ingredients for easier incorporation.

Feel free to experiment with different types of cheese, such as Monterey Jack or Gruyère, to add unique flavors to the dish. Additionally, for a spicy kick, consider adding diced jalapeños or a pinch of cayenne pepper to the potato mixture.

This casserole can also be assembled a day in advance and stored in the refrigerator, simply bake it right before serving to save time.

Cranberry and Apple Stuffing Bake

Cranberry and Apple Stuffing Bake is a delightful holiday casserole that combines the tartness of cranberries with the sweetness of apples, all wrapped in a comforting stuffing base. This dish is perfect for family gatherings and festive occasions, offering a blend of flavors that celebrate the season.

The cranberries add a burst of vibrant color and tang, while the apples provide a gentle sweetness that complements the savory elements of the stuffing. The result is a harmonious balance of taste and texture that will leave your guests asking for seconds.

This recipe serves 4-6 people and is an excellent addition to your holiday table. Whether you’re serving it as a side dish or a main course, the Cranberry and Apple Stuffing Bake is sure to impress. The preparation is straightforward, and the ingredients are easy to find, making this casserole a convenient yet impressive option for any holiday menu.

The aroma of the baked dish will fill your home with the comforting scents of the season, creating a warm and inviting atmosphere for your festive feast.

Ingredients:

• 1 loaf of rustic bread, cubed (about 8 cups)
• 1 cup fresh cranberries
• 2 medium apples, peeled, cored, and diced
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup chopped pecans
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups chicken or vegetable broth
• 2 tablespoons melted butter

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee it’s ready for the stuffing bake once all the ingredients are prepared.
2. Prepare the Bread Cubes: Spread the cubed bread on a baking sheet and lightly toast them in the oven for about 10 minutes, or until they’re lightly golden. This helps to dry out the bread and gives the stuffing a better texture.
3. Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and celery, cooking until they become soft and translucent, about 5-7 minutes.
4. Mix the Ingredients: In a large mixing bowl, combine the toasted bread cubes, cooked onions and celery, fresh cranberries, diced apples, chopped pecans, thyme, sage, salt, and pepper. Mix well to guarantee all ingredients are evenly distributed.
5. Add Broth and Butter: Pour the chicken or vegetable broth over the mixture, stirring gently to moisten the bread cubes. Add the melted butter and mix everything until the bread cubes are evenly coated.
6. Bake: Transfer the stuffing mixture into a greased 9×13 inch baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. Finish Baking: Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

Extra Tips:

For an extra burst of flavor, consider adding a handful of dried cranberries or raisins to the stuffing mix. If you prefer a more moist stuffing, increase the amount of broth slightly.

Additionally, you can substitute walnuts for pecans if desired. To save time, you can prepare the stuffing mixture a day in advance and store it in the refrigerator, covered. When ready to bake, let it come to room temperature before placing it in the oven.

This dish pairs beautifully with roast turkey or ham, making it a versatile addition to any holiday menu.

Baked Macaroni and Cheese With Bacon

Baked Macaroni and Cheese With Bacon is a comforting and indulgent dish that’s perfect for holiday gatherings or any occasion that calls for a hearty and satisfying meal. This recipe combines the creamy goodness of homemade macaroni and cheese with the smoky, savory flavor of crispy bacon. The result is a rich, cheesy casserole that’s bound to please both kids and adults alike.

Whether you’re hosting a family dinner or contributing to a potluck, this dish is an excellent choice that will have guests coming back for seconds.

The secret to the irresistible flavor of this baked macaroni and cheese lies in the blend of cheeses and the crispy bacon crumbles that are mixed into the creamy pasta. A crunchy breadcrumb topping adds texture and contrast to the dish, making each bite a delightful experience.

It’s simple to prepare and can be made ahead of time, making it a convenient option for busy holiday schedules. Follow the steps below to create this delicious dish that serves 4-6 people.

Ingredients:

• 12 ounces elbow macaroni
• 6 slices of bacon
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup sharp cheddar cheese, grated
• 1 cup mozzarella cheese, grated
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tablespoons chopped fresh parsley (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to make certain it’s ready once you’ve prepared the macaroni and cheese mixture.

2. Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and set it aside.

3. Cook the Bacon: In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the pan and let it drain on a paper towel. Once cooled, crumble the bacon into small pieces.

4. Make the Cheese Sauce: In the same skillet, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1 minute. Gradually whisk in the milk, making sure there are no lumps. Continue to cook, stirring constantly, until the sauce thickens.

Reduce the heat to low and stir in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Add the Dijon mustard, garlic powder, salt, and pepper. Mix until well combined.

5. Combine Ingredients: Add the cooked macaroni to the cheese sauce, stirring gently to coat the pasta. Fold in the crumbled bacon, reserving a small amount for topping.

6. Prepare for Baking: Transfer the macaroni and cheese mixture to a greased baking dish. Sprinkle the breadcrumbs and reserved bacon over the top for a crispy topping.

7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.

8. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired, and serve warm.

Extra Tips:

For an even creamier texture, you can add an extra half cup of cheese or a tablespoon of cream cheese to the sauce. If you prefer a spicier dish, consider adding a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.

To save time, you can prepare the cheese sauce and pasta ahead of time, then assemble and bake when you’re ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to three days, and can be reheated in the oven or microwave.

Turkey and Wild Rice Casserole

The holiday season is the perfect time to enjoy comforting and hearty dishes, and this Turkey and Wild Rice Casserole is sure to be a hit at your festive gatherings. Combining tender turkey with nutty wild rice and a creamy sauce, this casserole is a delicious way to make use of leftover turkey or to enjoy a unique take on a classic holiday flavor profile.

With its rich textures and flavors, it brings a warm and inviting experience to your dining table, making it an ideal choice for family meals or potluck parties.

This recipe is designed to serve 4-6 people, making it suitable for a cozy family dinner or a small holiday gathering. It’s a versatile dish that allows for plenty of customization, so feel free to adjust the ingredients to suit your personal taste preferences. The following list of ingredients will guarantee you have everything you need to create this delightful casserole.

Ingredients:

• 2 cups cooked turkey, shredded or diced
• 1 cup wild rice, uncooked
• 2 cups chicken or turkey broth
• 1 1/2 cups mushrooms, sliced
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrots, diced
• 2 cloves garlic, minced
• 1 cup cream of mushroom soup
• 1/2 cup sour cream
• 1 cup cheddar cheese, shredded
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup parsley, chopped (optional for garnish)

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a light coat of olive oil.
2. Cook the Rice: In a medium-sized saucepan, combine the wild rice and chicken or turkey broth. Bring to a boil, reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and has absorbed most of the liquid. Set aside.
3. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onions, celery, carrots, and garlic. Sauté for about 5 minutes, or until the vegetables are softened. Add the mushrooms and continue cooking for another 5 minutes, stirring occasionally.
4. Mix Ingredients: In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, cooked turkey, cream of mushroom soup, sour cream, cheddar cheese, dried thyme, salt, and pepper. Stir until well combined.
5. Assemble the Casserole: Transfer the mixture into the prepared baking dish, spreading it evenly. Sprinkle additional cheddar cheese on top if desired.
6. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
7. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving, if desired.

Extra Tips:

For added texture and flavor, consider adding a crunchy topping to your casserole. Mix breadcrumbs with a little melted butter and sprinkle on top before baking.

You can also incorporate other vegetables like peas or bell peppers for a colorful twist. If you prefer a lighter version, substitute half of the sour cream with Greek yogurt.

Finally, if you’re using leftover turkey that’s been refrigerated, allow it to come to room temperature before mixing it into the casserole for even cooking.

Vegetarian Enchilada Casserole

Vegetarian Enchilada Casserole is a delicious and hearty dish that’s perfect for holiday gatherings or any family dinner. This recipe combines layers of tortillas, beans, vegetables, and cheese, all smothered in a rich enchilada sauce. It’s a crowd-pleaser that caters to both vegetarians and meat-eaters alike, offering a delightful combination of flavors and textures.

With its vibrant colors and comforting warmth, this casserole is certain to become a holiday favorite. This recipe serves 4-6 people and is easy to assemble, making it ideal for those looking to spend less time in the kitchen and more time enjoying the company of family and friends.

The ingredients are simple and can be easily adjusted to suit different tastes or dietary restrictions. The following list outlines everything you need to create this savory Vegetarian Enchilada Casserole.

Ingredients:

• 12 small corn tortillas
• 2 cups enchilada sauce
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn kernels, drained
• 1 red bell pepper, diced
• 1 cup chopped onions
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Sour cream for serving (optional)

Instructions:

1. Preheat Oven: Set your oven to 375°F (190°C) to get it ready for baking.
2. Prepare Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and red bell pepper, sautéing until softened, about 5 minutes. Stir in the ground cumin, chili powder, garlic powder, salt, and pepper, and cook for another 2 minutes.
3. Mix Ingredients: In a large bowl, combine the sautéed vegetables, black beans, and corn. Mix well to ascertain the spices are evenly distributed.
4. Layer the Casserole: Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish. Place 4 corn tortillas on top, overlapping slightly if necessary. Spoon half of the vegetable mixture over the tortillas, sprinkle a layer of cheese on top, and drizzle with some enchilada sauce.
5. Repeat Layers: Add another layer of 4 tortillas, the remaining vegetable mixture, more cheese, and enchilada sauce. Finish with a final layer of tortillas, the rest of the enchilada sauce, and the remaining cheese.
6. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Serve: Allow the casserole to cool for a few minutes before slicing. Garnish with fresh cilantro if desired and serve with a dollop of sour cream.

Extra Tips: For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the vegetable mixture. You can also use whole wheat tortillas for a healthier twist.

If you prefer a vegan version, substitute the cheese with a plant-based alternative. This casserole can be made ahead of time and stored in the refrigerator for up to two days before baking, making it a convenient option for busy holiday schedules.

Chicken and Mushroom Alfredo Bake

Chicken and Mushroom Alfredo Bake is a comforting, creamy casserole that’s perfect for holiday gatherings or cozy family dinners. This dish combines tender chicken, earthy mushrooms, and a rich Alfredo sauce, all baked together with pasta to create a heartwarming meal. The creamy sauce enhances the flavors of the chicken and mushrooms, while the baked cheese topping adds a delightful crunch.

This casserole isn’t only delicious but also easy to prepare, making it a favorite for those busy holiday seasons when you need something both satisfying and uncomplicated.

Whether you’re hosting a dinner party or just want a hearty meal for a chilly evening, this Chicken and Mushroom Alfredo Bake is sure to please. The combination of flavors and textures makes it a standout dish that will have everyone asking for seconds. Plus, the leftovers, if there are any, taste just as great the next day, making it a versatile dish to have in your cooking repertoire.

Ingredients (Serves 4-6):

• 2 cups cooked chicken, shredded or diced
• 8 ounces of penne pasta
• 2 cups mushrooms, sliced
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 2 cups Alfredo sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (optional for garnish)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to get it ready for baking the casserole.
2. Cook the Pasta: In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. Sauté the Mushrooms: In a skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced mushrooms and cook until they’re tender and golden brown, about 5-7 minutes. Season with salt and pepper.
4. Combine Ingredients: In a large bowl, mix together the cooked chicken, sautéed mushrooms, cooked pasta, Alfredo sauce, Italian seasoning, and half of the mozzarella cheese. Stir until everything is evenly coated with the sauce.
5. Transfer to Baking Dish: Pour the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
6. Add Cheese Topping: Sprinkle the remaining mozzarella cheese and the Parmesan cheese evenly over the top of the casserole.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown on top.
8. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Sprinkle with fresh parsley before serving if desired.

Extra Tips:

For added flavor, consider using a mix of different mushrooms such as cremini or shiitake. If you prefer a spicier kick, add a pinch of red pepper flakes to the Alfredo sauce.

To save time, you can use rotisserie chicken, which is already cooked and flavored. Additionally, if you’re looking to make this dish ahead of time, you can assemble the casserole and refrigerate it overnight, then bake it when ready to serve. This makes it a great option for holiday prep.

Pumpkin and Sage Bread Pudding

Pumpkin and Sage Bread Pudding is a delightful and savory dish perfect for the holiday season. This warm and comforting pudding combines the earthy flavors of pumpkin and sage with the rich, custard-like texture of bread pudding, creating a perfect side dish for any holiday meal.

Its aromatic blend of spices and creamy texture make it a standout dish that’s sure to impress your guests. Ideal for Thanksgiving or any festive gathering, this bread pudding can be served alongside roasted meats or as part of a vegetarian spread.

This recipe serves 4-6 people, making it a great option for a small family dinner or an intimate holiday gathering. The combination of pumpkin puree and fresh sage, along with crusty bread, creates a harmonious balance of flavors that’s both satisfying and nourishing.

With easy-to-follow instructions, you can prepare this dish with minimal effort, leaving you more time to enjoy the company of your loved ones.

Ingredients:

• 4 cups of cubed day-old crusty bread (such as French or sourdough)
• 1 cup pumpkin puree
• 2 cups whole milk
• 3 large eggs
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 tablespoon fresh sage, finely chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted

Instructions:

1. Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter to prevent sticking.
2. Prepare the Bread: Spread the cubed bread evenly in the greased baking dish. If the bread is fresh, lightly toast it in the oven for 5-7 minutes until it becomes slightly crisp.
3. Mix the Custard: In a large mixing bowl, whisk together the pumpkin puree, whole milk, eggs, granulated sugar, cinnamon, nutmeg, and salt until the mixture is smooth and well combined.
4. Combine Ingredients: Pour the pumpkin mixture over the bread cubes in the baking dish. Use a spatula to gently press the bread down, ensuring it’s fully submerged in the liquid. Allow it to sit for 10 minutes, letting the bread soak up the custard.
5. Add Sage and Cheese: Sprinkle the chopped sage evenly over the top of the bread mixture, followed by the grated Parmesan cheese.
6. Bake the Pudding: Drizzle the melted butter over the top of the pudding. Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the custard is set.
7. Cool and Serve: Remove the pudding from the oven and let it cool for a few minutes before serving. This will help the flavors meld together and make serving easier.

Extra Tips:

For the best texture, use day-old bread that’s slightly stale, as it will absorb the custard more effectively without becoming too mushy. If you only have fresh bread, lightly toasting it can mimic this effect.

Fresh sage gives a more vibrant flavor, but if unavailable, dried sage can be used in a pinch—just reduce the amount by half. Feel free to experiment by adding other spices like cloves or allspice for additional warmth.

Finally, this dish can be prepared a day in advance and stored in the refrigerator, then baked just before serving to save time on the day of your event.