12 Thanksgiving Casserole Recipes

Thanksgiving is such a special time of year, and I just adore the casseroles that grace our tables.

From the beloved green bean casserole to the creamy loaded mashed potato casserole, these dishes bring so much warmth and joy.

Each one is bursting with flavor and comfort, making them the true stars of the holiday feast.

With so many mouthwatering options to choose from, it’s hard to pick a favorite!

Which casserole will you be showcasing at your Thanksgiving gathering this year?

Classic Green Bean Casserole

The Classic Green Bean Casserole is a cherished Thanksgiving staple that brings a delightful combination of flavors and textures to the holiday table. This dish, with its creamy mushroom sauce and crispy fried onion topping, is a nod to tradition and comfort. It’s easy to prepare and can be assembled in advance, making it a perfect dish for busy holiday hosts.

While there are many variations of this casserole, this recipe stays true to the classic flavors that have made it a favorite for generations.

Whether you’re a seasoned Thanksgiving chef or a newcomer to the holiday cooking scene, this Classic Green Bean Casserole is a crowd-pleaser that’s bound to evoke nostalgia. The recipe serves 4-6 people, making it ideal for a family gathering. The combination of fresh green beans, creamy mushroom soup, and crunchy onion topping makes this dish irresistible and a must-have on your Thanksgiving menu.

Ingredients for 4-6 servings:

• 1 pound fresh green beans, trimmed and halved
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 3/4 cup whole milk
• 1 teaspoon soy sauce
• 1/4 teaspoon ground black pepper
• 1 1/3 cups French’s French Fried Onions, divided
• Salt, to taste

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee it’s ready for baking the casserole.
2. Prepare the Green Beans: Bring a large pot of water to a boil. Add a pinch of salt to the water, then add the green beans. Boil the beans for 5-6 minutes until they’re just tender. Once cooked, drain them and immediately transfer to a bowl of ice water to stop the cooking process. This will keep them bright green and crisp.
3. Make the Sauce: In a large mixing bowl, combine the cream of mushroom soup, milk, soy sauce, and black pepper. Stir until the mixture is smooth and well combined.
4. Assemble the Casserole: In a 9×13-inch baking dish, combine the blanched green beans with the soup mixture. Add 2/3 cup of the French fried onions and mix until everything is evenly coated.
5. Bake the Casserole: Place the assembled casserole in the preheated oven and bake for 25 minutes. This allows the flavors to meld together and the casserole to heat through.
6. Add the Topping: After 25 minutes, remove the casserole from the oven. Top it with the remaining 2/3 cup of French fried onions. Return it to the oven and bake for an additional 5 minutes, or until the onions are golden brown and crispy.
7. Serve: Once done, remove the casserole from the oven and let it sit for a few minutes before serving. This will help the casserole set a bit and make serving easier.

Extra Tips:

For a more flavorful casserole, consider sautéing some chopped onions and mushrooms and adding them to the soup mixture. You can also substitute fresh green beans with canned or frozen ones if you’re short on time, but make sure to adjust the cooking time accordingly.

If you prefer a thicker sauce, reduce the milk by a quarter cup. Finally, when serving, pair this dish with other Thanksgiving classics like turkey and mashed potatoes for a complete feast.

Creamy Sweet Potato Casserole

Creamy Sweet Potato Casserole is a delightful dish that combines the natural sweetness of sweet potatoes with a rich, creamy texture, making it a perfect addition to your Thanksgiving feast. This casserole isn’t only a treat for the taste buds but also visually appealing with its golden brown topping and smooth filling.

The crispy pecan topping adds a layer of crunch, complementing the soft and creamy sweet potatoes beneath. It’s a dish that will please both the adults and the kids at your holiday table.

Whether you’re a fan of traditional Thanksgiving sides or looking to try something a bit different, this Creamy Sweet Potato Casserole offers a balance of sweet and savory flavors, making it a crowd-pleaser. The preparation is straightforward, requiring minimal ingredients, yet delivering maximum flavor.

It’s a versatile dish that can be served alongside turkey or enjoyed on its own. The recipe below will yield enough to serve 4-6 people, ensuring everyone gets a generous helping.

Ingredients (serves 4-6):

• 4 large sweet potatoes
• 1/2 cup unsalted butter, melted
• 1/2 cup heavy cream
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar (for topping)
• 1/3 cup unsalted butter, melted (for topping)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C).
2. Prepare Sweet Potatoes: Peel and chop the sweet potatoes into large chunks. Place them in a large pot and cover with water. Boil over medium-high heat until tender, about 20 minutes. Drain and allow them to cool slightly.
3. Mash Sweet Potatoes: In a large mixing bowl, mash the boiled sweet potatoes using a potato masher or fork until smooth.
4. Combine Ingredients: Add melted butter, heavy cream, 1/3 cup brown sugar, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined.
5. Add Eggs: Beat the eggs separately and then stir them into the sweet potato mixture until fully incorporated.
6. Prepare Baking Dish: Transfer the sweet potato mixture into a greased 9×13-inch baking dish, spreading it evenly.
7. Make the Topping: In a separate bowl, combine chopped pecans, flour, 1/2 cup brown sugar, and 1/3 cup melted butter. Stir until the mixture resembles coarse crumbs.
8. Add Topping: Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish.
9. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and crispy.
10. Serve: Allow the casserole to cool slightly before serving. It’s delicious warm and pairs wonderfully with other Thanksgiving dishes.

Extra Tips:

For an extra burst of flavor, consider adding a pinch of ground ginger or cloves to the sweet potato mixture.

To save time on the day of your feast, you can prepare the sweet potato mixture and topping separately a day in advance, storing them in the refrigerator. Simply assemble and bake the casserole on the day you plan to serve it.

If you prefer a sweeter dish, you can increase the amount of brown sugar in the sweet potato mixture or topping. Adjust the spices to fit your taste preference, and feel free to experiment with different nuts like walnuts or almonds for the topping.

Cheesy Broccoli and Rice Casserole

Cheesy Broccoli and Rice Casserole is a delicious and comforting dish, perfect for Thanksgiving or any cozy gathering. This casserole combines tender broccoli florets and fluffy rice with a rich and creamy cheese sauce, topped with a crispy breadcrumb crust. The melding of flavors and textures makes it a crowd-pleaser that both kids and adults will love.

It’s a versatile dish that can be prepared ahead of time, making it a stress-free addition to your holiday meal planning. This Cheesy Broccoli and Rice Casserole serves as a hearty side dish for 4-6 people. The recipe is simple and straightforward, requiring just a few common ingredients.

With this dish, you can bring a touch of warmth and nostalgia to your Thanksgiving table, satisfying everyone’s cravings for something creamy and cheesy. Follow the steps below to create this delightful casserole that will surely become a family favorite.

Ingredients:

• 3 cups of broccoli florets
• 2 cups cooked white rice
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup chopped onion
• 1/4 cup butter
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to prepare for baking the casserole later.
2. Prepare the Broccoli: Bring a pot of water to a boil and add the broccoli florets. Blanch them for about 3 minutes until they’re bright green and just tender. Drain well and set aside.
3. Cook the Onion: In a large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 5 minutes.
4. Make the Cheese Sauce: Stir in the cream of mushroom soup and milk into the onions, mixing well. Add in the shredded cheddar cheese and continue to stir until the cheese is fully melted and the sauce is smooth.
5. Combine Ingredients: In a large mixing bowl, combine the cooked rice, blanched broccoli, and cheese sauce. Mix well to guarantee all ingredients are evenly distributed. Season with salt and pepper to taste.
6. Assemble the Casserole: Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly.
7. Prepare the Topping: Melt the remaining 2 tablespoons of butter. In a small bowl, combine the melted butter with breadcrumbs, stirring until the breadcrumbs are moistened.
8. Add Topping: Sprinkle the breadcrumb mixture evenly over the top of the casserole.
9. 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.
10. Serve: Remove the casserole from the oven and let it sit for a few minutes before serving. This will help the dish set and make it easier to serve.

Extra Tips:

For a little extra flavor, consider adding a pinch of garlic powder or a dash of hot sauce to the cheese sauce. You can also substitute the cream of mushroom soup with cream of chicken or cream of celery soup based on your preference.

If you’re short on time, use frozen broccoli instead of fresh; just be sure to thaw and drain it thoroughly before using. For a healthier twist, use brown rice instead of white rice, or add other vegetables like sliced mushrooms or diced bell peppers to the mix.

Enjoy your Cheesy Broccoli and Rice Casserole with a sprinkle of fresh parsley or chives for added color and flavor.

Savory Sausage and Herb Stuffing Bake

This recipe is perfect for serving 4-6 people, making it an excellent choice whether you’re hosting a small gathering or adding to a larger feast. The key to this dish is using quality sausage and a mix of fresh herbs, which bring out the rich and aromatic flavors, elevating this classic dish to new heights.

By incorporating a range of textures and tastes, this stuffing bake will surely be a hit with your family and friends.

Ingredients:

• 1 pound Italian sausage, casings removed
• 1 loaf of rustic bread, cut into 1-inch cubes (about 10 cups)
• 2 tablespoons unsalted butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1/4 cup fresh parsley, chopped
• 2 cups chicken broth
• 2 large eggs
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Bread: Preheat your oven to 350°F (175°C). Spread the bread cubes evenly on a baking sheet and toast in the oven for about 10 minutes or until they become lightly golden and crispy. Remove from oven and set aside to cool.
2. Cook the Sausage: In a large skillet over medium heat, cook the Italian sausage until it’s browned and cooked through, breaking it into smaller pieces with a spatula. Once cooked, remove the sausage from the skillet and drain any excess fat.
3. Sauté the Vegetables: Using the same skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until the vegetables are tender and the onion becomes translucent, approximately 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes, cooked sausage, and sautéed vegetables. Add the chopped sage, thyme, rosemary, and parsley. Stir to evenly distribute the ingredients.
5. Mix the Liquid Ingredients: In a separate bowl, whisk together the chicken broth and eggs until well combined. Season with salt and pepper according to your taste preferences.
6. Assemble the Casserole: Pour the broth and egg mixture over the bread and sausage mixture, gently tossing to make sure all the bread cubes are moistened. Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
7. Bake the Casserole: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and slightly crispy.
8. Serve: Allow the casserole to cool for a few minutes before serving. Enjoy this hearty dish as a side for your Thanksgiving meal or any special occasion.

Extra Tips:

For a burst of additional flavor, consider adding a handful of dried cranberries or chopped apples to the bread mixture before baking. This will introduce a hint of sweetness that pairs wonderfully with the savory elements.

If you prefer a spicier dish, use hot Italian sausage or add a pinch of red pepper flakes when sautéing the vegetables. Finally, confirm that the bread is thoroughly toasted and cooled before mixing, as this helps it better absorb the liquid without becoming soggy.

Decadent Corn Casserole

Decadent Corn Casserole is a delightful side dish that perfectly complements any Thanksgiving spread. This creamy, savory casserole combines the natural sweetness of corn with a rich, buttery batter, creating a dish that’s both comforting and indulgent. When baked to golden perfection, it delivers a deliciously moist texture with a slightly crisp top that makes it irresistible to guests.

Whether you’re hosting a large gathering or a cozy family dinner, Decadent Corn Casserole is bound to be a standout on your holiday table. This recipe is designed to serve 4-6 people, making it a versatile choice for either a small dinner party or a larger feast. The preparation is straightforward, requiring minimal effort while delivering maximum flavor.

With a few simple ingredients and a bit of time in the oven, you’ll have a side dish that will leave everyone asking for seconds. The ingredient list is made up of pantry staples, guaranteeing you can whip up this dish without a last-minute trip to the store.

Ingredients:

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup sour cream
• 1/2 cup melted butter
• 1 (15 oz) can of whole kernel corn, drained
• 1 (15 oz) can of creamed corn
• 1 cup shredded cheddar cheese

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees the casserole cooks evenly and develops a nice golden top.
2. Prepare the Baking Dish: Grease a 9×9-inch baking dish with butter or non-stick spray. This step prevents the casserole from sticking to the dish and makes serving easier.
3. Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir these dry ingredients until they’re well blended.
4. Combine Wet Ingredients: In a separate bowl, beat the eggs then add the sour cream and melted butter, mixing until smooth. This will create a rich base that adds moisture and flavor to the casserole.
5. Add Corn and Cheese: Stir the whole kernel corn, creamed corn, and shredded cheddar cheese into the wet mixture. Guarantee these ingredients are evenly distributed for a consistent taste in every bite.
6. Combine Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can affect the texture of the casserole.
7. Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula. This helps it cook uniformly and creates a smooth surface.
8. Bake the Casserole: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Cool and Serve: Allow the casserole to cool for a few minutes before serving. This resting time helps the flavors meld together and makes slicing easier.

Extra Tips:

For a more flavorful twist, consider adding chopped jalapeños or a sprinkle of paprika to the mix for a hint of spice. If you prefer a gooey texture, increase the amount of cheddar cheese.

Additionally, this casserole can be made a day ahead and reheated before serving, making it an excellent option for stress-free holiday preparation. Adjust the baking time slightly if using a different-sized dish and keep an eye on the oven to prevent over-browning.

Loaded Mashed Potato Casserole

Indulge in the ultimate comfort food with this Loaded Mashed Potato Casserole, perfect for warming up any Thanksgiving table. This dish combines creamy, buttery mashed potatoes with all the delightful toppings that make loaded potatoes irresistible. Imagine smooth potatoes infused with cheese, crispy bacon, and a touch of chives, all baked to golden perfection.

This casserole is a crowd-pleaser that offers the comforting flavors of home, making it an ideal choice for your holiday gathering. This casserole isn’t only a cinch to assemble but also a great way to make ahead for a stress-free Thanksgiving. The combination of textures and flavors—fluffy potatoes, gooey cheese, and the crunch of bacon—ensures that this dish will become a staple in your holiday recipe collection.

Serve it alongside your turkey and other festive dishes for a wonderfully satisfying feast that friends and family will rave about.

Ingredients for 4-6 servings:

• 3 pounds russet potatoes, peeled and cubed
• 1/2 cup unsalted butter
• 1 cup sour cream
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup cooked and crumbled bacon
• 1/4 cup chopped chives
• Salt and pepper to taste

Cooking Instructions:

1. Preheat and Prepare Potatoes: Preheat your oven to 350°F (175°C). In a large pot, add the peeled and cubed potatoes. Fill with enough water to cover the potatoes, and add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes.
2. Mash the Potatoes: Drain the potatoes thoroughly and return them to the pot. Add the butter, sour cream, and milk. Mash the potatoes using a potato masher until smooth and creamy. Mix in 1 cup of shredded cheddar cheese, and season with salt and pepper to taste.
3. Assemble the Casserole: Transfer the mashed potatoes to a 9×13-inch baking dish, spreading them evenly. Sprinkle the remaining 1/2 cup of cheddar cheese on top, followed by the crumbled bacon.
4. Bake the Casserole: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and the edges are slightly golden brown.
5. Garnish and Serve: Remove the casserole from the oven. Let it cool slightly before garnishing with chopped chives. Serve warm, and enjoy the comforting flavors of this loaded mashed potato casserole.

Extra Tips:

For a creamier texture, you can use a hand mixer to whip the mashed potatoes to your desired consistency. If you prefer a bit of heat, add a dash of cayenne pepper or a sprinkle of paprika to the mashed mixture.

To save time on Thanksgiving Day, prepare the casserole the night before and store it in the refrigerator. Simply bake it on the day of serving, adding a few extra minutes to the baking time if necessary. This dish also freezes well, allowing you to enjoy leftovers long after the holiday.

Rustic Squash and Sage Casserole

Rustic Squash and Sage Casserole is a delicious, hearty dish that’s perfect for the Thanksgiving table. This casserole combines the earthy flavors of squash with the aromatic touch of sage, creating a warming and comforting meal.

The dish is beautifully balanced with a mix of textures from creamy squash and crunchy toppings, making it a wonderful addition to any holiday feast. Not only is this casserole a treat for the taste buds, but it’s also visually appealing with its vibrant orange hue accented by fresh green sage leaves.

Ideal for serving 4-6 people, the Rustic Squash and Sage Casserole can be prepared in advance, allowing you to focus on other aspects of your Thanksgiving meal. It’s a versatile dish that can easily be adapted to accommodate different dietary needs, guaranteeing everyone at the table has something to enjoy.

Ingredients (serving size: 4-6 people):

• 2 pounds butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh sage leaves, chopped
• 1/2 teaspoon ground nutmeg
• 1 cup breadcrumbs
• 1/4 cup chopped walnuts (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the oven is hot and ready once your casserole is prepared.
2. Prepare the Squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the preheated oven for 25-30 minutes until tender and slightly caramelized.
3. Sauté Onion and Garlic: In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
4. Combine Ingredients: Add the roasted squash to the skillet with the onion and garlic. Stir in the heavy cream, Parmesan cheese, chopped sage, and nutmeg. Mix well and let the mixture simmer for 5 minutes. Adjust seasoning with salt and pepper as needed.
5. Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly.
6. Add Topping: In a small bowl, combine the breadcrumbs and chopped walnuts (if using). Sprinkle this mixture evenly over the top of the squash mixture in the baking dish.
7. Bake: Place the assembled casserole in the preheated oven and bake for 20-25 minutes until the topping is golden brown and the casserole is bubbling around the edges.
8. Serve: Allow the casserole to cool for a few minutes before serving. Garnish with additional fresh sage leaves if desired.

Extra Tips:

When preparing the Rustic Squash and Sage Casserole, it’s important to make sure that the butternut squash is evenly cubed to promote uniform cooking.

For added flavor, try incorporating a pinch of cayenne pepper for a subtle kick. If you prefer a gluten-free option, substitute the breadcrumbs with crushed gluten-free crackers.

Additionally, the casserole can be assembled a day ahead and refrigerated, then baked just before serving, allowing you to save time on the day of your Thanksgiving celebration.

Cranberry and Apple Stuffing Casserole

Cranberry and Apple Stuffing Casserole is a delightful dish that brings a sweet and savory twist to your Thanksgiving table. Combining the tartness of cranberries with the sweetness of apples, this casserole offers a unique flavor profile that will impress your guests. Perfect as a side dish, it complements turkey and other traditional Thanksgiving meals beautifully.

The texture is soft yet slightly crunchy, with the cranberries adding a burst of color and flavor. This casserole is also versatile and can be prepared the day before, making it a convenient option for busy holiday cooking. The combination of fresh ingredients and aromatic spices creates a comforting dish that’s sure to become a family favorite.

Whether you’re hosting a large gathering or having a cozy dinner, Cranberry and Apple Stuffing Casserole is an excellent addition to your menu.

Ingredients (Serves 4-6):

• 8 cups cubed bread (preferably stale or toasted)
• 1 cup fresh cranberries
• 2 medium apples, peeled, cored, and chopped
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup unsalted butter
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Prepare the Bread: Start by preheating your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast in the oven for about 10 minutes, or until lightly golden. This step helps the bread absorb the flavors without becoming soggy.
2. Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until they become soft and translucent, about 5-7 minutes.
3. Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes, cooked onions and celery, chopped apples, and fresh cranberries. Add the dried sage, dried thyme, salt, and black pepper. Stir well to guarantee all ingredients are evenly distributed.
4. Add the Broth: Gradually pour the chicken or vegetable broth over the bread mixture, stirring gently to moisten the bread. The mixture should be moist but not soggy. If using, stir in the chopped walnuts for added texture and flavor.
5. Transfer to Baking Dish: Lightly grease a 9×13-inch baking dish and spread the stuffing mixture evenly in the dish. Cover with aluminum foil to prevent excessive browning.
6. Bake the Casserole: Place the covered baking dish in the preheated oven and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and slightly crispy.
7. Serve: Allow the casserole to cool for a few minutes before serving. This will help it set and make it easier to serve.

Extra Tips:

For a more intense flavor, consider using a combination of white and whole-grain bread. If you prefer a sweeter touch, you can add a tablespoon of brown sugar to the apple and cranberry mixture.

This dish can be made a day ahead and stored in the refrigerator; simply reheat it in the oven before serving. Additionally, feel free to customize the dish with your favorite herbs or add-ins like dried fruit for a personal touch.

Spinach and Artichoke Casserole

Spinach and Artichoke Casserole is a delightful, savory dish that combines the rich, creamy flavors of a classic dip with the satisfying heartiness of a casserole. Perfect for Thanksgiving or any festive gathering, this dish brings a gourmet touch to your holiday table while remaining incredibly simple to prepare.

The creamy blend of spinach and artichokes, paired with melted cheese and a crispy topping, makes it a crowd-pleaser that complements any main course. This casserole not only highlights the delicate flavors of fresh spinach and tender artichoke hearts but also incorporates a blend of cheeses that create a luscious texture and a golden-brown crust.

With each bite, you’ll enjoy a combination of creaminess and crunch, making it an irresistible addition to your Thanksgiving spread. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is straightforward and requires minimal prep time, allowing you to spend more time with family and friends.

Ingredients for 4-6 Servings:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 10 ounces fresh spinach, washed and chopped
• 14 ounces canned artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon red pepper flakes (optional)
• 1 cup shredded mozzarella cheese
• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted

Cooking Instructions:

1. Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). This guarantees your casserole will cook evenly.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
3. Cook the Spinach: Add the chopped spinach to the skillet with the onion and garlic. Cook until the spinach wilts down completely, stirring occasionally, for about 3 minutes. Remove from heat.
4. Prepare the Cream Base: In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and grated Parmesan cheese. Stir until smooth and well combined.
5. Mix in Vegetables: Add the cooked spinach and onion mixture, chopped artichoke hearts, salt, black pepper, and optional red pepper flakes to the cream base. Mix thoroughly until all ingredients are evenly distributed.
6. Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly, then sprinkle the shredded mozzarella cheese over the top.
7. Prepare the Topping: In a small bowl, combine the panko breadcrumbs with the melted butter. Stir until the breadcrumbs are evenly coated.
8. Add the Topping: Sprinkle the buttered breadcrumbs over the mozzarella layer, ensuring an even coverage for a crunchy topping.
9. Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes or until the top is golden brown and the casserole is heated through.
10. Serve: Allow the casserole to cool for a few minutes before serving. This will make it easier to cut and serve.

Extra Tips:

For an extra burst of flavor, consider adding a squeeze of lemon juice to the spinach and artichoke mixture before baking.

If you prefer a more robust flavor, you can incorporate additional herbs like thyme or basil into the cream base. To save time, make the casserole a day in advance and keep it refrigerated; just be sure to bake it thoroughly before serving.

For those who enjoy a bit of spice, increasing the amount of red pepper flakes can add a pleasant kick to the dish.

Butternut Squash and Kale Casserole

This hearty and nutritious Butternut Squash and Kale Casserole is a perfect addition to your Thanksgiving table. The sweet and creamy butternut squash pairs beautifully with the earthy kale, creating a balance of flavors that’s both comforting and delicious.

Topped with a crispy breadcrumb crust, this casserole offers a delightful texture contrast, making it an irresistible dish that will please both vegetarians and meat-lovers alike. The casserole isn’t only rich in flavors but also packed with nutrients, thanks to the vitamins and minerals found in butternut squash and kale.

It’s a great way to incorporate vegetables into your Thanksgiving feast, and it can easily be prepared ahead of time, allowing you to focus on other dishes on the day of the celebration. This recipe serves 4-6 people, making it an ideal side dish for a family gathering.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 bunch kale, stems removed and leaves chopped
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup vegetable broth
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted

Cooking Instructions:

1. Preheat the oven: Start by preheating your oven to 375°F (190°C). This will guarantee that the casserole bakes evenly once assembled.
2. Prepare the butternut squash: In a large pot, bring water to a boil and add the cubed butternut squash. Cook for about 10 minutes, or until the squash is tender but not mushy. Drain and set aside.
3. Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
4. Add kale: Stir in the chopped kale, cooking until it wilts and turns bright green, approximately 3 minutes. Season with dried thyme, salt, and black pepper.
5. Combine ingredients: In a large mixing bowl, combine the cooked butternut squash, sautéed kale mixture, and vegetable broth. Stir in the mozzarella and Parmesan cheeses until well combined.
6. Assemble the casserole: Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
7. Prepare the topping: In a small bowl, mix the panko breadcrumbs with the melted butter until the breadcrumbs are well coated.
8. Top and bake: Sprinkle the breadcrumb mixture evenly over the casserole. Place in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy.
9. Serve: Allow the casserole to cool slightly before serving. This will help the ingredients set and make it easier to serve.

Extra Tips:

For a deeper flavor, consider roasting the butternut squash instead of boiling it. Simply toss the cubes with a little olive oil, salt, and pepper, and roast in the oven at 400°F (200°C) for about 25-30 minutes before adding them to the casserole.

If you prefer a creamier texture, you can add a splash of cream or milk to the mixture before baking. Additionally, you can customize the casserole by adding other vegetables like mushrooms or bell peppers, or by using different cheeses for more variety.

Mushroom and Leek Gratin

Mushroom and Leek Gratin is a warm, savory casserole perfect for Thanksgiving or any cozy fall gathering. This dish combines earthy mushrooms and tender leeks in a rich, creamy sauce, all topped with a crispy, golden breadcrumb crust. The combination of flavors and textures create a comforting and delicious side dish that pairs beautifully with turkey, stuffing, and all your other holiday favorites.

This gratin isn’t only delicious but also straightforward to prepare, making it a great option for both seasoned cooks and kitchen novices alike. By following a few simple steps, you can bring this delightful dish to your Thanksgiving table, impressing your guests with minimal effort.

Whether you’re serving a crowd or simply looking to try something new, this Mushroom and Leek Gratin is sure to be a hit.

Ingredients (serves 4-6):

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 medium leeks, cleaned and sliced
• 12 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 2 tablespoons chopped fresh parsley

Cooking Instructions:

1. Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the gratin.
2. Prepare the leeks and mushrooms: In a large skillet, heat the butter and olive oil over medium heat. Add the sliced leeks and cook for about 5 minutes until they’re soft. Stir in the sliced mushrooms and continue cooking until they’re tender and any liquid has evaporated, approximately 5-7 minutes.
3. Add garlic and seasonings: Stir in the minced garlic, thyme, salt, and pepper. Cook for another minute until the garlic is fragrant.
4. Create the creamy sauce: Pour in the heavy cream and let it simmer for 3-4 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in half of the Parmesan cheese.
5. Assemble the gratin: Transfer the mushroom and leek mixture into a greased baking dish. In a small bowl, mix the breadcrumbs with the remaining Parmesan and fresh parsley. Sprinkle this mixture evenly over the top of the gratin.
6. Bake the gratin: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy.
7. Let it rest: Once out of the oven, allow the gratin to cool for a few minutes before serving. This helps the flavors meld and makes it easier to serve.

Extra Tips:

When cooking the leeks, make sure they’re thoroughly cleaned, as they often have dirt trapped between the layers. Soak them in a bowl of water after slicing to guarantee all grit is removed.

Feel free to experiment with different types of mushrooms for this dish, such as button or shiitake, to adjust the flavor profile to your liking. If you prefer a lighter version, you can substitute half-and-half for the heavy cream, though the sauce may be slightly less rich.

Finally, for an extra layer of flavor, consider adding a splash of white wine to the mushroom mixture before adding the cream.

Creamy Cauliflower and Cheese Casserole

Creamy Cauliflower and Cheese Casserole is the perfect side dish for your Thanksgiving feast. This dish combines the wholesome goodness of cauliflower with the rich, savory flavors of cheese to create a comforting and indulgent casserole that will have your guests coming back for seconds.

The creamy texture and cheesy top layer make it an irresistible addition to your holiday table, satisfying both vegetarians and meat-lovers alike.

Not only is this casserole delicious, but it’s also relatively easy to prepare, making it an excellent choice for busy holiday cooks. With a few simple ingredients and straightforward steps, you can whip up this dish in no time.

Whether you’re looking to introduce a new vegetable dish to your Thanksgiving menu or simply want to enjoy a classic favorite reimagined, this Creamy Cauliflower and Cheese Casserole is certain to be a hit.

Ingredients (serves 4-6):

• 1 large head of cauliflower, cut into florets
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Chopped fresh parsley for garnish (optional)

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 Cauliflower: In a large pot, bring salted water to a boil. Add the cauliflower florets and cook for about 5 minutes until they’re just tender. Drain and set aside.
3. Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute, creating a roux. Gradually whisk in the heavy cream, confirming there are no lumps. Continue to whisk until the mixture thickens, about 2-3 minutes.
4. Add Cheese and Seasonings: Lower the heat and add the shredded cheddar cheese to the sauce, stirring until melted and smooth. Season with garlic powder, onion powder, nutmeg, salt, and pepper. Adjust the seasoning to taste.
5. Combine the Cauliflower and Sauce: In a large mixing bowl, combine the cooked cauliflower with the cheese sauce. Toss gently to confirm all the florets are coated with the sauce.
6. Assemble the Casserole: Transfer the cauliflower mixture into a greased baking dish. In a small bowl, mix together the breadcrumbs and Parmesan cheese, then sprinkle evenly over the top of the cauliflower mixture.
7. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.
8. Garnish and Serve: Allow the casserole to cool slightly before serving. Garnish with chopped fresh parsley if desired.

Extra Tips:

For an extra crispy topping, you can broil the casserole for the last 2-3 minutes of baking. Keep a close eye on it to prevent burning.

If you want to add a bit of heat, consider mixing in a pinch of cayenne pepper or a few dashes of hot sauce into the cheese sauce.

This dish can also be prepared a day in advance. Simply assemble the casserole without baking, cover, and refrigerate. When ready to serve, bake as directed, adding an extra 5-10 minutes to the baking time if needed.