21 Ways to Make Casseroles Cool Again
Easy to make, with enough food for a week—give the humble casserole some love
Casseroles have been a staple of the American diet for generations, and for good reason—they’re filling, comforting, and easy to make, with enough built-in leftovers to keep you fed for days. From spicy chili topped with cornbread crust to a brisket-filled potato kugel and plenty of macaroni and cheese, here are some of our favorite ways to make the most of that hot dish.
Brisket and Potato Kugel
This hearty meat and potato casserole is perfect for a nontraditional Passover main. Get the recipe for Brisket and Potato Kugel »
Lima Bean Gratin with Herbed Bread Crumbs
These are savory baked beans, but they have no Boston sweetness. Think of this gratin as a meatless cassoulet meant to accompany a roast or salad. Get the recipe for Lima Bean Gratin with Herbed Bread Crumbs »
Tamale Pie
Ground beef and vegetables are spiced with chili powder and cumin under a tender cornmeal crust in this casserole. Get the recipe for Tamale Pie »
Never Fail Soufflé
It’s not a classic soufflé, but this dish makes a delicious centerpiece for a holiday breakfast any time of the year. Quick and easy, it is best assembled the night before it’s served. Get the recipe for Never Fail Soufflé »
Green Bean Casserole
This recipe is an adaptation of the one developed in the 1950s by the Campbell’s Soup Company. Get the recipe for Green Bean Casserole »
French Bacon, Potato, and Reblochon Casserole
Reblochon, a soft washed-rind cheese from the French Alps, adds a luxurious creaminess and delicious pungency to this simple bacon and potato gratin. Get the recipe for French Bacon, Potato, and Reblochon Casserole (Tartiflette) »
Baked Macaroni in Pastry
In this traditional Maltese dish, pasta is tossed with a spiced meat sauce and baked in a puff-pastry shell. Get the recipe for Baked Macaroni in Pastry (Timpana) »
Shepherd’s Pie
In this pub staple, gravy is added to minced meat, onions, and any vegetables on hand and topped with a buttery mound of mashed potato is dolloped on top. Get the recipe for Shepherd’s Pie »
Turkey Tetrazzini
This version of the American classic has a smattering of colorful vegetables and a sauce enriched by sherry and parmesan. Get the recipe for Turkey Tetrazzini »
Eggplant Parmigiana
Fried eggplant is layered with homemade red sauce and two types of cheese—mozzarella and Pecorino Romano. Get the recipe for Eggplant Parmigiana »
Scalloped Potatoes
Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser. Get the recipe for Old-Fashioned Scalloped Potatoes »
Pasta and Shrimp Casserole
This creamy-but-zesty pasta casserole combines shrimp, melted cheese, and béchamel. Get the recipe for Pasta and Shrimp Casserole (Camusclim) »
Broccoli Casserole
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole. Get the recipe for Broccoli Casserole »
Van Valkenberg Hot Slaw
Coleslaw gets a makeover as a filling and hearty casserole that test kitchen assistant Sarah Ruth Maier grew up eating at family functions. Get the recipe for Van Valkenberg Hot Slaw »
Sausage and Cheddar Breakfast Casserole
This simple but satisfying casserole bursting with sausage and cheese is an easy favorite for late, lazy weekend breakfasts. Get the recipe for Sausage and Cheddar Breakfast Casserole »
Baked White Bean and Duck Casserole
This duck-lover’s version of the classic southern French casserole includes the bird in rich sausages, bone-in legs and thighs, breast meat, and the traditional confit. Get the recipe for Baked White Bean and Duck Casserole (Cassoulet au Canard) »
Creamed Onion Gratin
Sweet, translucent roasted onions marry beautifully with the béchamel and Gorgonzola in this rich casserole. Get the recipe for Creamed Onion Gratin »
Field Pea Gratin
This field pea gratin is a beautiful blend of cuisines—French technique and Southern ingredients. Get the recipe for Field Pea Gratin »
Potato and Squash Gratin
The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good substitute. Get the recipe for Potato and Squash Gratin (Gratin de Courge) »
Potato Gratin
This classic gratin dauphinois, or scalloped potatoes, is one of our favorite comfort foods. Get the recipe for Potato Gratin »
Chicken Divan
Give chicken new life by mixing it with broccoli and dousing it in a sauce of sherry, cheese, and cream. Get the recipe for Chicken Divan »
Cheesy Corn Casserole
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City. Get the recipe for Cheesy Corn Casserole »
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