27 Homey, Hearty Casseroles
Pop a casserole in the oven and a cozy meal is just minutes away.
Alex Lau / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JILLIAN KNOX
Casseroles make for easy, satisfying dinners. They're versatile, creative, and cost-efficient. A variety of savory cheeses like Gruyère, mozzarella, and white cheddar, as well as vegetables such as squash and eggplant, bring earthy, nutty flavors to these hearty baked dishes. Luckily, we have a stellar collection of recipes you can try. From a creamy chicken and root vegetable gratin to cheesy baked ziti with vodka sauce, these casseroles are perfect when you're seeking simple yet comforting weeknight dinner ideas.
King Ranch Casserole
Alex Lau / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JILLIAN KNOX
Filled with shredded rotisserie chicken, corn tortillas, melty cheese, and chiles, this hearty Tex-Mex casserole from F&W recipe developer Liz Mervosh has all the flavors of enchiladas, but made even easier since it's simply layered.
Chicken Gratin
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Make this decadent chicken casserole once and it'll forever be in your recipe rotation. Chicken thighs, turnips, and leeks are bathed in a cream sauce accented by Cognac and dry sherry, then everything's topped with your choice of funky Gruyère or nutty aged Gouda and garlicky breadcrumbs for a contrasting crunch.
Lamb Pastelón (Puerto Rican-Style Plantain Casserole)
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Puerto Rican pastelón is traditionally made with ground beef, but chef JJ Johnson prefers the extra richness of ground lamb. The spiced meat filling is layered with mozzarella and caramelized ripe plantains for a singularly hearty and comforting dish.
French Onion Mac and Cheese
Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by AUDREY DAVIS
Onions caramelized with butter, sherry, and beef bouillon paste are a sweet foil to sharp white cheddar for this soup-inspired mac and cheese. Sourdough croutons add crunch and a distinctly French-onion flavor.
Chili Cornbread Casserole
Food & Wine / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
For this robust one-skillet meal, F&W recipe developer Renu Dhar pours a quick homemade cornbread batter over a classic ground beef and bean chili, then bakes until irresistibly golden.
Baked Ziti with Shortcut Vodka Sauce
Alex Lau / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JILLIAN KNOX
Liz Mervosh hacks jarred marinara to make the shortcut vodka sauce for this weeknight-ready baked ziti, which is loaded with spicy Italian sausage and three types of cheese.
Tuna Noodle Casserole
Alex Lau / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JILLIAN KNOX
This take on classic tuna noodle casserole is greater than the sum of its delicious parts. Egg noodles, tuna, pimientos, and peas are blanketed in bright, briny tonnato sauce, then topped with Parmesan and crunchy potato chips before hitting the oven.
Braised Brisket Potato Tot Casserole
Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen
Inspired by Minnesota hot dish, beer-braised brisket and caramelized brussels sprouts are combined with a mushroom bechamel, then topped with frozen potato tots tossed with Parmesan and truffle oil and baked to perfection. The components can be made a day in advance and assembled just before baking.
Mirliton and Gulf Shrimp Casserole
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
This recipe from 2009 F&W Best New Chef Kelly English features mirliton, or chayote squash, which tastes like a blend of cucumber and crisp zucchini. The tender squash and sweet shrimp are paired with Creole seasoning and savory andouille sausage for a fresh, filling casserole.
Butternut Squash Casserole with Leeks, Prosciutto, and Thyme
Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell
This rich, savory bread pudding studded with squash pairs beautifully with an entree of roasted meat or poultry, and it can also be cut into large squares and served as a main course with a salad on the side.
Grilled Summer Squash Casserole
Punjabi flavors meet ratatouille in this casserole from chef Cheetie Kumar. Ginger, cumin, fenugreek, cayenne, and garam masala create warm, spicy flavors, while a crispy topping of panko and Parmesan lends an unexpected nuttiness.
Oyster Casserole with Cracker Crumbs
Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer
In this quick, simple recipe from The Fannie Farmer Cookbook by Marion Cunningham, tender, juicy oysters are drizzled with a bit of cream and hot sauce, then baked in a sumptuous, buttery crumb mixture for a bit of crunch. Serve as an appetizer for a dinner party or as a side dish with ham or turkey.
Kentucky Hot Brown Macaroni and Cheese
Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Claire Spollen
The F&W Test Kitchen took the essential components of a Kentucky Hot Brown sandwich — roast turkey, tomato, bacon, and Mornay sauce — and combined them for a creative macaroni and cheese with the soul of the original.
Chicken Pot Pie with Leeks and Thyme
You'll only need a single skillet for this chicken pot pie encrusted by golden brown puff pastry. Leeks, thyme, and Dijon mustard bring beautiful flavor to the cozy dish, while the use of precooked chicken and a single crust ensure the cooking process takes barely over an hour.
Mushroom Pot Pie
Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
A blend of roasted fresh mushrooms plus dried porcini mushrooms is combined with carrots, leeks, celery, peas, herbs, and dry white wine to make a sumptuous filling for store-bought puff pastry in this gorgeous meatless pot pie.
Green Bean Casserole with Almost-Burnt Almonds
Justin Chapple breathes new life into this traditional casserole featuring tender-crisp green beans in a silky vegetarian sauce. His addition of almost-burnt almonds takes this dish to the next level with incredible crunch and intense nutty flavor.
Pasta ’Ncasciata (Sicilian Baked Pasta)
Fred Hardy II / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley
Sicily has many variations of the baked pasta with eggplant and cheese called ’ncasciata. Chef Michael Gulotta combines tender eggplant, buttery caciocavallo cheese, and crushed tomatoes with al dente rigatoni in this satisfying one.
Creamy Swiss Chard Gratin with Crispy Gnocchi
Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
Here, blanched Swiss chard and pan-fried gnocchi get enveloped in cheesy Mornay sauce and baked until bubbling and golden. The dish can be put together up to four hours before baking.
Lazy Chicken-and-Sausage Cassoulet
Combining duck fat-sautéed chicken thighs, smoked sausage like kielbasa, and canned white beans, cookbook author Molly Stevens channels the comfort of cassoulet in less than an hour, a fraction of the time typically required to make the French classic.
Cheesy Baked Pasta with Radicchio
Ready to eat in just about an hour, this recipe from cookbook author Susan Spungen adds dimension to lusciously cheesy pasta with the slightly bitter bite of radicchio and the brightness of red wine vinegar. Want to make it vegetarian? Just skip the prosciutto.
Roasted Eggplant Moussaka with Lamb
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Creamy, custardy roasted eggplant is the base for this cozy take on moussaka. It's layered with a rich, meaty sauce and forgoes the usual béchamel for a topping of luscious ricotta and mozzarella.
Macaroni and Beef Casserole
? Alexandra Rowley
There's nothing quite like the nostalgia you get from eating a meal you loved growing up. Justin Chapple's casserole is a homemade version of the boxed pasta meals he enjoyed as a kid. Fresh vegetables, ground beef, crushed tomatoes, pasta, melted cheese, and more come together to form a satisfying, hearty dish that's ready in under an hour.
Mashed Potato Casserole with Sage and Fontina
Cookbook author Melissa Clark takes a dreamy approach to mashed potatoes, incorporating a creamy, tangy mix of crème fra?che, butter, parsley, and sage before topping them with cheesy breadcrumbs that turn delightfully crisp in the oven.
Picadillo Beef Casserole with Corn-Scallion Biscuit Topping
? Alexandra Rowley
Tender scallion-studded cornmeal biscuits bake atop a warmly spiced ground beef filling enhanced with sweet raisins and tangy green olives for this Cuban-inspired casserole.
Broccoli and Wild Mushroom Casserole
Photographer and Alabamian Robert Rausch grew up eating a version of this homey vegetarian casserole. He still relies on Ritz crackers for the crispy, buttery topping but trades the usual canned mushroom soup for wild mushrooms.
Tater Tot Casserole
? ABBY HOCKING
We don't know anyone who would turn down a Tater Tot, especially in the form of a layered casserole dish filled with creamed spinach and a garlicky, cheesy base.
Chicken Tetrazzini
Make this creamy Italian American classic with boneless skinless poached breasts or simplify it with rotisserie chicken — you'll need a pound and a half of meat. Two types of mushrooms and three cheeses provide depth of flavor.
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