13 Sides Casserole Recipes

Casseroles have a special way of bringing comfort to our tables.

There’s something so satisfying about a warm, cheesy dish that pairs perfectly with any meal.

From creamy potato bakes to crunchy green bean almondine, these side dish casseroles are sure to be a hit at your next gathering.

Easy to prepare and absolutely delicious, they’ll leave your guests wanting more.

Get ready to impress with these 13 delightful casserole recipes that are perfect for any occasion!

Cheesy Potato Casserole

There’s nothing quite as comforting as a warm, cheesy potato casserole fresh out of the oven. This classic dish is perfect for family gatherings, potlucks, or a cozy dinner at home.

Creamy, cheesy, and with a hint of crispy edges, this casserole is bound to be a favorite. The combination of tender potatoes, rich cheese, and a crisp topping makes for a truly irresistible dish.

This Cheesy Potato Casserole serves 4-6 people, making it ideal for a small group. Whether you’re serving it as a side dish or the main attraction, it’s assured to satisfy. The preparation is straightforward, and the results are always delicious.

Follow this recipe to create a mouthwatering casserole that will leave everyone asking for seconds.

Ingredients:

• 6 medium-sized russet potatoes
• 2 cups of shredded cheddar cheese
• 1 cup of sour cream
• 1 can of cream of chicken soup (10.5 oz)
• 1/2 cup of melted butter
• 1/4 cup of chopped green onions
• 1 teaspoon of garlic powder
• Salt and pepper to taste
• 1 cup of crushed cornflakes (for topping)
• 2 tablespoons of melted butter (for topping)

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees the casserole will cook evenly.
2. Prepare the Potatoes: Wash and peel the potatoes. Then, cube them into bite-sized pieces. Boil the potatoes in salted water for about 10-15 minutes until they’re tender but not falling apart. Drain and set aside.
3. Mix the Base: In a large mixing bowl, combine the sour cream, cream of chicken soup, melted butter, garlic powder, salt, and pepper. Stir until well blended.
4. Combine Ingredients: Add the drained potatoes, shredded cheddar cheese, and chopped green onions to the sour cream mixture. Gently fold everything together until the potatoes are evenly coated with the creamy mixture.
5. Transfer to Baking Dish: Lightly grease a 9×13 inch baking dish. Pour the potato mixture into the dish, spreading it out evenly.
6. Prepare the Topping: In a small bowl, mix the crushed cornflakes with the 2 tablespoons of melted butter. Sprinkle this mixture over the top of the casserole for a crispy, golden crust.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 45-50 minutes. The top should be golden brown, and the cheese should be bubbly.
8. Cool and Serve: Allow the casserole to cool for a few minutes before serving. This will help it set and make serving easier.

Extra Tips:

For a variation, you can add cooked, crumbled bacon or diced ham to the potato mixture for an extra layer of flavor.

If you prefer a spicier dish, consider adding chopped jalapeños or a dash of cayenne pepper.

Additionally, you can substitute the cheddar cheese with other types of cheese like Monterey Jack or Gruyère for a different taste.

Be sure not to overboil the potatoes to maintain their texture in the casserole. Enjoy your Cheesy Potato Casserole with a side salad or steamed vegetables for a complete meal.

Green Bean Almondine Casserole

Green Bean Almondine Casserole is a delightful twist on the classic green bean casserole, offering a touch of elegance with the addition of toasted almonds and a splash of lemon juice. This dish combines the rich flavors of fresh green beans and a creamy sauce with the crunchiness of almonds, making it a perfect side dish for holiday gatherings or family dinners.

The almondine style not only adds a unique texture but also complements the freshness of the green beans, creating a harmonious blend of flavors that’s sure to please any crowd.

This recipe serves 4-6 people and is both simple to prepare and visually appealing. It starts with blanching fresh green beans to maintain their vibrant color and crisp texture before they’re combined with a creamy mushroom sauce. The dish is then topped with a generous layer of sliced almonds, which are toasted to bring out their nutty flavor. The final touch of lemon juice brightens the dish, making it a memorable addition to your meal.

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1/2 cup sliced almonds
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Trim the green beans and blanch them in boiling water for about 4 minutes until they’re bright green but still crisp. Drain and set aside.
2. Cook the Aromatics: In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and mushrooms, cooking until the mushrooms are tender, approximately 5 more minutes.
3. Make the Sauce: Sprinkle the flour over the onion-mushroom mixture and stir to coat. Gradually pour in the chicken or vegetable broth, stirring continuously until the mixture begins to thicken. Reduce the heat and add the heavy cream, continuing to stir until the sauce is smooth and creamy. Season with salt and pepper to taste.
4. Combine and Bake: Add the blanched green beans to the sauce, mixing well to guarantee they’re evenly coated. Transfer the mixture to a greased casserole dish. Sprinkle the sliced almonds over the top, followed by the grated Parmesan cheese.
5. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbly. Remove from the oven and drizzle with lemon juice before serving.

Extra Tips:

To confirm the green beans have the perfect texture, be sure not to overcook them during the blanching process; they should remain slightly crisp.

If you prefer a richer flavor, consider using a mix of different mushrooms such as cremini or shiitake. For added crunch, you can also toss a handful of crispy fried onions on top of the almonds before baking.

Finally, if you’re preparing this dish ahead of time, assemble everything except the almonds, cover, and refrigerate. When ready to serve, add the almonds and bake as directed.

Cornbread and Sausage Stuffing Casserole

Cornbread and Sausage Stuffing Casserole is a delightful fusion of savory flavors and textures that makes it a perfect side dish for any festive occasion or a hearty meal on its own. The combination of crumbled cornbread, seasoned sausage, and aromatic herbs creates a comforting dish that will have everyone reaching for seconds.

This casserole isn’t only delicious but also incredibly versatile, as it can be adapted with additional ingredients like vegetables or different types of sausage to suit your personal taste.

To prepare this casserole for 4-6 people, you’ll need to start by preparing some cornbread in advance, or you can use store-bought cornbread for convenience. The sausage is cooked until browned, and then mixed with the crumbled cornbread, herbs, and broth to create a moist and flavorful stuffing. Baked until golden and slightly crisp on top, this casserole is sure to become a family favorite.

Ingredients (for 4-6 servings):

• 4 cups crumbled cornbread
• 1 pound sausage (mild or spicy, as preferred)
• 1 cup diced onion
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups chicken broth
• 2 tablespoons unsalted butter, melted
• 1/4 cup chopped fresh parsley

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your casserole cooks evenly once it’s in the oven.
2. Cook the Sausage: In a large skillet over medium heat, cook the sausage until it’s browned and fully cooked, breaking it into small pieces with a spatula. Once cooked, remove the sausage from the skillet and set it aside.
3. Sauté Vegetables: In the same skillet, add the diced onion, celery, and minced garlic. Cook until the vegetables are soft and the onions are translucent, which should take about 5-7 minutes.
4. Combine Ingredients: In a large mixing bowl, combine the crumbled cornbread, cooked sausage, sautéed vegetables, dried sage, dried thyme, salt, and black pepper. Mix well to evenly distribute the ingredients.
5. Add Broth and Butter: Pour the chicken broth and melted butter over the cornbread mixture. Stir gently to combine, making sure that the mixture is moist but not soggy. If necessary, adjust the moisture level by adding more broth.
6. Transfer to Baking Dish: Grease a 9×13-inch baking dish with a little butter or non-stick spray. Transfer the cornbread and sausage mixture into the baking dish, spreading it out evenly.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and slightly crisp.
8. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Sprinkle with chopped fresh parsley before serving.

Extra Tips:

To guarantee your Cornbread and Sausage Stuffing Casserole is perfectly moist, make sure your cornbread is slightly stale or dry, as fresh cornbread can become too mushy when mixed with the broth.

If you prefer a spicier dish, consider using hot sausage or adding a pinch of red pepper flakes to the mix. Additionally, feel free to incorporate vegetables like diced bell peppers or mushrooms for added flavor and nutrition.

Broccoli and Cheddar Bake

The Broccoli and Cheddar Bake is a comforting and delicious casserole that pairs the nutritious goodness of broccoli with the rich, creamy flavor of cheddar cheese. Perfect for a family dinner or a gathering with friends, this dish is easy to prepare and guaranteed to please even the pickiest of eaters.

The cheesy sauce envelops tender broccoli florets, creating a savory and satisfying meal that can be served as a main course or a hearty side dish. This recipe serves 4-6 people and can be prepared in under an hour. It’s a great way to incorporate more vegetables into your diet while indulging in the creamy, cheesy goodness that everyone loves.

With just a handful of simple ingredients, you can whip up a Broccoli and Cheddar Bake that’s both nutritious and delicious.

Ingredients:

• 4 cups of broccoli florets
• 2 cups of shredded cheddar cheese
• 1 cup of milk
• 2 tablespoons of all-purpose flour
• 2 tablespoons of butter
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of garlic powder
• 1/4 cup of breadcrumbs

Instructions:

1. Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the other ingredients.

2. Prepare the Broccoli: Steam or blanch the broccoli florets in a pot of boiling water for about 3-4 minutes, until they’re tender but still vibrant green. Drain well and set aside.

3. Make the Cheese Sauce****: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, creating a roux.

Slowly whisk in the milk, making sure there are no lumps. Continue whisking until the sauce thickens, about 3-5 minutes.

4. Add Cheese and Seasoning: Remove the saucepan from the heat and stir in 1 1/2 cups of shredded cheddar cheese, salt, pepper, and garlic powder. Mix until the cheese is completely melted and the sauce is smooth.

5. Combine Broccoli and Sauce: In a large mixing bowl, combine the cooked broccoli with the cheese sauce, making certain that all the florets are well-coated.

6. Assemble the Bake: Transfer the broccoli and cheese mixture into a greased baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese and breadcrumbs evenly over the top.

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. Serve: Remove from the oven and let it cool slightly before serving. Enjoy the Broccoli and Cheddar Bake as a side or main dish.

Extra Tips:

For added flavor, consider mixing in some cooked bacon bits or a pinch of nutmeg into the cheese sauce. If you prefer a spicier kick, a dash of cayenne pepper or a few drops of hot sauce can be added.

To guarantee the breadcrumbs are extra crispy, you can toast them lightly in a pan with a bit of butter before sprinkling them over the casserole. This dish can also be prepared ahead of time and stored in the refrigerator, allowing you to simply bake it fresh when ready to serve.

Sweet Potato and Marshmallow Casserole

Sweet Potato and Marshmallow Casserole is a classic holiday dish that perfectly combines the earthy sweetness of sweet potatoes with the gooey delight of marshmallows. This dish is a staple at many Thanksgiving and Christmas dinners, bringing warmth and comfort with every bite.

The creamy texture of the mashed sweet potatoes is enhanced by a hint of cinnamon and nutmeg, while the marshmallows add a delightful sugary crust that complements the natural flavors of the dish.

This delicious casserole is ideal for serving 4-6 people and makes for a perfect side dish at any festive gathering. Easy to prepare, it’s a favorite among both kids and adults. With just a few simple ingredients, you can create a dish that’s bound to impress your family and friends.

Follow the recipe below to make your own Sweet Potato and Marshmallow Casserole from scratch.

Ingredients (serves 4-6 people):

• 4 large 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 cups mini marshmallows

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s hot enough to bake the casserole evenly.
2. Prepare the Sweet Potatoes: Peel and cut the sweet potatoes into large chunks. Place them in a large pot, cover with water, and bring to a boil. Cook for about 15-20 minutes or until they’re fork-tender.
3. Mash the Sweet Potatoes: Drain the sweet potatoes and transfer them to a large mixing bowl. Mash them using a potato masher or a fork until they’re smooth and free of lumps.
4. Mix Ingredients: Add the brown sugar, melted butter, milk, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir well until all the ingredients are thoroughly combined and the mixture is smooth.
5. Assemble the Casserole: Transfer the sweet potato mixture into a greased 9×13 inch baking dish. Spread it out evenly using a spatula.
6. Add Marshmallows: Sprinkle the mini marshmallows evenly over the top of the sweet potato mixture. Confirm that the entire surface is covered.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the marshmallows are golden brown and crispy on top.
8. Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. This will help the marshmallows set slightly and make it easier to serve.

Extra Tips:

• For a richer flavor, you can substitute half of the milk with heavy cream or coconut milk.
• If you prefer a crunchier topping, add a layer of chopped pecans or walnuts before adding the marshmallows.
• You can prepare the sweet potato mixture a day in advance and store it in the refrigerator. Simply add the marshmallows and bake it before serving.
• Adjust the amount of sugar to taste, depending on how sweet you like your casserole.

Spinach and Artichoke Casserole

This Spinach and Artichoke Casserole is a delightful combination of creamy, cheesy goodness that makes for a perfect side dish or even a main course. This dish brings together the classic flavors of spinach and artichokes in a comforting casserole that’s sure to please everyone at the table.

With its rich texture and savory taste, it’s an ideal dish for family gatherings or potluck dinners. The recipe is simple yet full of flavor, guaranteeing that even novice cooks can achieve delicious results.

The creamy sauce made from cream cheese and sour cream binds the spinach and artichokes together beautifully, while the melted mozzarella and Parmesan cheeses add depth and richness. Baked until golden and bubbly, this casserole is a warm and inviting dish that pairs well with a variety of meals.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup breadcrumbs
• 2 tablespoons butter, melted

Cooking Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). This guarantees that the casserole will bake evenly.
2. Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent. This takes about 5 minutes.
3. Combine Vegetables: Add the thawed and drained spinach and chopped artichoke hearts to the skillet. Stir well to combine and cook for an additional 3-4 minutes.
4. Prepare Creamy Mixture: In a large mixing bowl, combine the softened cream cheese, sour cream, mozzarella cheese, and Parmesan cheese. Mix until smooth and well incorporated.
5. Mix Everything Together: Add the sautéed spinach and artichoke mixture to the creamy cheese mixture. Season with salt, pepper, and red pepper flakes if using. Stir until all ingredients are well combined.
6. Assemble the Casserole: Transfer the mixture to a 9×13-inch baking dish, spreading it evenly.
7. Add Topping: In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
8. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
9. Serve: Remove from the oven and allow it to cool slightly before serving. Enjoy it warm with your favorite main course.

Extra Tips: For best results, guarantee the spinach is thoroughly drained to prevent excess moisture from making the casserole soggy. You can use fresh spinach if preferred; just blanch it briefly and squeeze out the moisture.

Feel free to experiment with different cheeses such as Gruyère for a unique twist. If you like a bit of heat, don’t skip the red pepper flakes, as they add a nice kick. Finally, this dish can be prepared a day in advance; simply refrigerate it and bake when ready to serve.

Zucchini and Tomato Gratin

Zucchini and Tomato Gratin is a delightful dish that combines the fresh flavors of summer vegetables with the comforting texture of a classic gratin. This dish is perfect for both casual dinners and special occasions, offering a colorful and nutritious side dish or even a main course for those who prefer lighter fare.

The layers of thinly sliced zucchini and ripe tomatoes are complemented by a savory blend of cheese and herbs, creating a harmonious balance of flavors that are certain to please any palate.

Preparing this gratin is a straightforward process, requiring just a handful of ingredients that are readily available in most kitchens. The key to a great Zucchini and Tomato Gratin lies in the quality of the produce and the careful layering of the ingredients, which guarantees that every bite is a perfect combination of flavors and textures.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is accessible and rewarding, offering a delicious way to enjoy the bounty of summer vegetables.

Ingredients (Serves 4-6 people):

• 3 medium zucchinis
• 4 large tomatoes
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/2 cup breadcrumbs

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees the oven is ready to bake the gratin evenly.
2. Prepare the Vegetables: Wash and thinly slice the zucchinis and tomatoes. Aim to slice them to about 1/4 inch thickness to guarantee even cooking.
3. Layer the Vegetables: In a 9×13 inch baking dish, drizzle a tablespoon of olive oil to lightly coat the bottom. Arrange a layer of zucchini slices, slightly overlapping each slice. Follow with a layer of tomato slices.
4. Season the Layers: Sprinkle the vegetables with salt, pepper, minced garlic, dried oregano, and dried basil. This will infuse each layer with flavor.
5. Add Cheese: Evenly distribute a mixture of Parmesan and mozzarella cheese over the vegetable layer. This will melt and create a creamy texture.
6. Repeat the Layers: Repeat the layering of zucchini, tomatoes, seasoning, and cheese until all ingredients are used, finishing with a cheese layer on top.
7. Top with Breadcrumbs: In a small bowl, mix the breadcrumbs with the remaining tablespoon of olive oil. Sprinkle this mixture over the top layer of cheese to create a crispy crust during baking.
8. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.
9. Cool and Serve: Allow the gratin to cool for a few minutes before serving. This will help the layers set and make it easier to cut into neat portions.

Extra Tips:

For a more robust flavor, consider adding a layer of caramelized onions between the zucchini and tomato layers. If you prefer a spicier dish, a pinch of red pepper flakes can be added to the seasoning mix.

Additionally, to prevent the gratin from becoming too watery, lightly salt the zucchini slices and let them sit for 10 minutes before assembling the dish. This will draw out excess moisture, guaranteeing a firmer texture in the final gratin.

Cauliflower Au Gratin

Cauliflower Au Gratin is a rich and creamy dish that brings together the subtle flavors of cauliflower with a cheesy, golden-brown crust. This delightful casserole is perfect for a cozy family dinner or as a side dish for special occasions.

The combination of tender cauliflower florets enveloped in a luscious cheese sauce, topped with a crispy breadcrumb topping, creates a comforting dish that’s certain to impress your guests.

The origins of Au Gratin date back to French cuisine, where “gratin” refers to a dish topped with a browned crust, typically made from breadcrumbs, cheese, or a mixture of both.

Cauliflower Au Gratin is a wonderful way to showcase the vegetable, enhancing its mild flavor with a savory and creamy cheese sauce that leaves an unforgettable taste. Serve this dish alongside roasted meats or as a vegetarian main course to cater to various dietary preferences.

Ingredients (Serves 4-6):

• 1 large head of cauliflower, cut into florets
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 teaspoon nutmeg
• 1/2 cup breadcrumbs
• 2 tablespoons chopped fresh parsley (optional)

Cooking Instructions:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Prepare a large pot of salted water and bring it to a boil. Add the cauliflower florets and cook for about 5 minutes until they’re just tender. Drain and set aside.

2. Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and stir continuously for about 2 minutes to create a roux. Gradually whisk in the milk, making certain there are no lumps.

Continue to cook, stirring constantly, until the sauce thickens, approximately 5-7 minutes.

3. Add Cheese: Remove the saucepan from the heat, then stir in the Gruyère and half of the Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg. Adjust the seasoning to taste.

4. Assemble the Casserole: In a greased baking dish, arrange the cooked cauliflower florets evenly. Pour the cheese sauce over the cauliflower, ensuring it’s fully covered.

5. Prepare the Topping: In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese. Sprinkle this mixture evenly over the casserole.

6. Bake: Place the baking dish in the preheated oven and Bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.

7. Garnish and Serve: Once cooked, remove the dish from the oven and let it cool slightly. Optionally, sprinkle with fresh parsley before serving.

Extra Tips:

When making Cauliflower Au Gratin, make certain that the cheese sauce is smooth and free of lumps to achieve the best texture. If the sauce is too thick, you can thin it out by adding a little more milk.

Also, feel free to experiment with different cheeses to suit your taste preferences; a mixture of sharp cheddar and Gruyère can add a more complex flavor profile.

For added crunch, you can toast the breadcrumbs in a bit of butter before adding them to the casserole. This dish can be prepared a day in advance and baked just before serving, making it a convenient choice for entertaining.

Rice and Mushroom Pilaf Casserole

Rice and Mushroom Pilaf Casserole is a delightful and hearty dish perfect for family dinners or gatherings. This casserole combines the earthy flavors of mushrooms with the richness of rice, creating a comforting and satisfying meal. The dish isn’t only delicious but also easy to prepare, making it a great option for those looking for a quick and tasty weeknight dinner.

This casserole serves 4-6 people and can be prepared in just under an hour. The combination of aromatic spices, fresh herbs, and the umami flavor of mushrooms guarantees that this dish will be a hit with everyone. It’s also versatile, allowing you to add your favorite vegetables or proteins to make it your own. Here’s how to make this delicious Rice and Mushroom Pilaf Casserole.

Ingredients:

• 1 cup long-grain white rice
• 2 cups vegetable or chicken broth
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted slivered almonds (optional)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
2. Prepare the Rice: In a medium saucepan, bring the vegetable or chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes until the rice is partially cooked and the liquid is absorbed.
3. Sauté the Vegetables: While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and most of their liquid has evaporated, approximately 7 minutes.
4. Season the Mixture: Stir in the dried thyme, salt, and black pepper into the mushroom mixture. Cook for another minute to allow the flavors to meld.
5. Combine Ingredients: In a large mixing bowl, combine the partially cooked rice, mushroom mixture, chopped parsley, and half of the Parmesan cheese. Mix until everything is well incorporated.
6. Transfer to Baking Dish: Grease a 9×13 inch casserole dish with olive oil or cooking spray. Transfer the rice and mushroom mixture into the prepared dish, spreading it evenly.
7. Bake the Casserole: Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil, sprinkle the remaining Parmesan cheese and optional toasted almonds on top, and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.
8. Serve and Enjoy: Remove from the oven and let the casserole rest for a few minutes before serving. Garnish with extra parsley if desired and serve warm.

Extra Tips:

For an added protein boost, you can incorporate cooked chicken, turkey, or tofu into the casserole before baking. If you prefer a creamier texture, consider adding a splash of cream or a dollop of sour cream to the rice mixture before baking.

This dish can also be prepared a day in advance and stored in the refrigerator; just be sure to adjust the baking time if cooking from cold. Finally, feel free to experiment with different types of mushrooms or herbs to tailor the flavors to your liking.

Caramelized Onion and Bacon Casserole

Caramelized Onion and Bacon Casserole is a savory dish that beautifully combines the sweet and rich flavor of caramelized onions with the smoky, robust taste of crispy bacon. This casserole is perfect for a comforting dinner or a hearty brunch. It’s baked to perfection with a golden, bubbling top that’s sure to impress family and friends. Ideal for a serving size of 4-6 people, this dish can be prepared in advance and simply popped into the oven when ready to serve, making it an excellent choice for busy evenings or holiday gatherings.

The key to this casserole is the slow caramelization of the onions, which deepens their flavor and brings out their natural sweetness. Combined with the saltiness of bacon, these ingredients create an irresistible balance. The addition of creamy cheese and hearty potatoes makes this casserole a filling and satisfying meal on its own or a perfect complement to a larger spread.

Whether you’re a seasoned home cook or a culinary novice, this recipe offers a straightforward approach to creating a delicious dish that will become a favorite in your household.

Ingredients (serving size: 4-6 people)

• 4 large onions, thinly sliced
• 8 strips of bacon, chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 medium potatoes, peeled and thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/2 cup milk
• Salt and pepper to taste
• 1 teaspoon thyme
• 2 cloves garlic, minced

Cooking Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
2. Caramelize the Onions: In a large skillet, heat olive oil and butter over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions become golden brown and caramelized, about 25-30 minutes. Remove from heat and set aside.
3. Cook the Bacon: In a separate pan, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and drain on paper towels.
4. Prepare the Casserole Dish: Grease a 9×13-inch baking dish. Layer half of the sliced potatoes in the bottom of the dish.
5. Assemble the Casserole: On top of the potato layer, spread half of the caramelized onions and half of the cooked bacon. Sprinkle with half of the shredded cheddar cheese. Repeat the layers with the remaining potatoes, onions, bacon, and cheese.
6. Mix the Cream Sauce: In a small bowl, combine the heavy cream, milk, minced garlic, thyme, salt, and pepper. Pour this mixture evenly over the layered ingredients in the casserole dish.
7. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender.
8. Cool and Serve: Allow the casserole to cool for a few minutes before serving to let it set and make serving easier.

Extra Tips

For an added depth of flavor, consider using a mix of cheeses such as Gruyère or fontina along with the cheddar. If you prefer a spicier kick, sprinkle a pinch of red pepper flakes over the top before baking.

To guarantee even cooking, slice the potatoes as uniformly as possible. If you’re short on time, the onions can be caramelized a day in advance and stored in the refrigerator until you’re ready to assemble the casserole.

Asparagus and Parmesan Casserole

This Asparagus and Parmesan Casserole is a delightful dish that combines the freshness of asparagus with the rich, savory flavors of parmesan cheese. Perfect for a family dinner or a special occasion, this casserole is both comforting and elegant, sure to please everyone’s palate.

The creamy texture and the cheesy topping make it an irresistible option for anyone who enjoys a good casserole. With its simple preparation and delicious taste, this dish can easily become a staple in your recipe collection.

Perfect for serving 4-6 people, this casserole can be enjoyed as a main course or as a side dish. The crisp-tender asparagus, coupled with a creamy cheese sauce and a golden breadcrumb topping, creates a balance of textures and flavors.

Whether you’re a seasoned cook or a novice in the kitchen, this recipe is simple to follow and will impress your family and friends.

Ingredients for 4-6 servings:

• 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted
• 1 tablespoon fresh parsley, chopped (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s at the right temperature when you’re ready to bake the casserole.
2. Prepare the Asparagus: Bring a large pot of water to a boil. Add the asparagus and blanch for 2-3 minutes until bright green and just tender. Drain and set aside.
3. Cook the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.
4. Make the Cream Sauce: Pour the heavy cream into the skillet with the onions and garlic. Stir in the Parmesan cheese and mozzarella cheese, and season with salt and black pepper. Cook while stirring until the cheese has melted and the sauce is smooth and creamy.
5. Assemble the Casserole: In a large baking dish, combine the blanched asparagus with the cheese sauce, making certain the asparagus is well-coated. Spread the mixture evenly in the dish.
6. Prepare the Topping: In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture over the top of the casserole.
7. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
8. Garnish and Serve: Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired before serving.

Extra Tips:

For the best results, choose fresh, firm asparagus with tightly closed tips. If you prefer a crispier topping, consider adding a bit more butter to the breadcrumbs or using panko breadcrumbs for extra crunch.

If you want to add a bit of heat, a pinch of red pepper flakes can be mixed into the cheese sauce. Finally, this dish can be prepared a day in advance; simply assemble the casserole, cover it, and refrigerate it before baking.

Butternut Squash and Sage Casserole

Butternut Squash and Sage Casserole is a comforting and flavorful dish perfect for the fall and winter months. This casserole combines the natural sweetness of butternut squash with the aromatic herbiness of sage, creating a savory harmony that will warm your heart and satisfy your taste buds.

This dish isn’t only delicious but also visually appealing, with its vibrant orange hue and flecks of green from the sage. It’s a delightful addition to any dinner table, whether you’re hosting a holiday feast or simply enjoying a cozy family meal.

The creamy texture of the squash, enhanced by a hint of garlic and a sprinkle of Parmesan cheese, makes this casserole rich and satisfying. The use of fresh sage leaves infuses the dish with an earthy aroma that complements the sweetness of the squash perfectly.

This recipe serves 4-6 people, making it an ideal choice for a medium-sized gathering. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding, promising a delicious outcome every time.

Ingredients (serves 4-6):

• 2 pounds butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, finely chopped
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs

Cooking Instructions:

1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare it for baking the casserole.
2. Prepare the Squash: Spread the cubed butternut squash on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss everything to coat evenly. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and slightly caramelized.
3. Sauté the Aromatics: Meanwhile, melt the butter in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and chopped sage, and sauté for an additional minute until fragrant.
4. Combine Ingredients: In a large mixing bowl, combine the roasted squash, sautéed onion mixture, heavy cream, and half of the Parmesan cheese. Mix well to guarantee the squash is evenly coated with the creamy mixture.
5. Assemble the Casserole: Transfer the mixture into a greased baking dish. Sprinkle the remaining Parmesan cheese and breadcrumbs evenly over the top to create a crispy, golden crust.
6. Bake the Casserole: Place the casserole in the oven and bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
7. Serve Hot: Remove from the oven and let it cool slightly before serving. Enjoy as a main dish or a hearty side.

Extra Tips:

For a more robust flavor, consider adding a pinch of nutmeg to the cream mixture before combining it with the squash. If you prefer a smoother texture, mash the roasted squash slightly before mixing it with the other ingredients.

To make this dish vegetarian-friendly, confirm the Parmesan cheese used is suitable for vegetarians. This casserole pairs beautifully with a crisp green salad or roasted meats, making it versatile for various meal settings.

Brussels Sprouts and Pecan Casserole

Brussels Sprouts and Pecan Casserole is a delightful dish that combines the earthy flavor of Brussels sprouts with the rich, buttery taste of pecans. This dish is perfect for any occasion, whether it’s a holiday feast or a simple family dinner.

The combination of crunchy pecans and tender Brussels sprouts is elevated with a creamy sauce that ties all the flavors together beautifully. This casserole isn’t only delicious but also nutritious, making it a wonderful addition to your recipe repertoire.

The dish is relatively easy to prepare and can be a great side dish or even a main course when paired with a light salad or a loaf of crusty bread. The creamy sauce, made with a blend of cheeses, enhances the savory notes of the Brussels sprouts and adds a luxurious touch to the dish.

With a hint of garlic and a sprinkle of nutmeg, this casserole is layered with flavors that are sure to impress your family and guests.

Ingredients for 4-6 servings:

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 1 cup pecans, roughly chopped
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
2. Prepare the Brussels Sprouts: In a large skillet, heat the olive oil over medium heat. Add the halved Brussels sprouts and sauté for about 8-10 minutes, stirring occasionally, until they’re tender and slightly caramelized. Season with salt and pepper to taste.
3. Toast the Pecans: In a separate dry skillet, toast the chopped pecans over medium heat for about 4-5 minutes, stirring frequently, until they’re fragrant. Remove from heat and set aside.
4. Make the Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the flour and cook for another minute to form a roux. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens, about 5-7 minutes.
5. Add the Cheese and Seasoning: Remove the saucepan from heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth. Add the nutmeg, and adjust seasoning with salt and pepper as needed.
6. Assemble the Casserole: In a greased 9×13 inch baking dish, combine the sautéed Brussels sprouts and toasted pecans. Pour the cheese sauce evenly over the top and gently stir to combine.
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 bubbly.
8. Serve: Allow the casserole to cool slightly before serving. This allows the flavors to meld together beautifully.

Extra Tips:

When cooking Brussels Sprouts and Pecan Casserole, make sure not to overcook the Brussels sprouts during the sautéing process, as they’ll continue to cook while baking in the oven.

For added flavor, consider adding a handful of crispy bacon bits to the casserole before baking. If you prefer a spicier dish, a pinch of red pepper flakes can be added to the cheese sauce.