15 Thanksgiving Casseroles

Casseroles are the backbone of a Thanksgiving spread: they feed a crowd, travel well to potlucks and can almost always be made ahead. This collection brings together 15 crowd-pleasing casseroles, from beloved classics to a few fresh twists.

You will find creamy vegetable bakes, cheesy potatoes, a hearty stuffing casserole, sweet Southern favorites and a fruit crisp to finish. Most can be assembled a day early and baked while the turkey rests, which makes the big day far easier to manage.

1. French Onion Green Bean Casserole

Slow-caramelized onions and Gruyère turn the classic green bean casserole into something deeper and richer. Crispy fried onions on top keep the familiar crunch.

Servings: 8 · Total time: 1 hour

Ingredients

• 1 1/2 lb green beans, trimmed and halved
• 3 tbsp unsalted butter
• 2 large onions, thinly sliced
• 1 tsp kosher salt
• 1 tsp fresh thyme leaves
• 3 tbsp all-purpose flour
• 1 cup low-sodium beef broth
• 1 cup heavy cream
• 1 cup shredded Gruyère
• 1 1/2 cups crispy fried onions

Instructions

1. Heat the oven to 375°F (190°C). Blanch the beans 4 minutes and drain.
2. Cook the onions in the butter with the salt over medium-low heat for 25 minutes until deep golden. Add the thyme and flour for 1 minute, then whisk in the broth and cream and simmer until thick.
3. Fold in the beans and half the Gruyère and spread in a baking dish. Top with the remaining cheese.
4. Bake 20 minutes, add the fried onions and bake 5 minutes more.

2. Sweet Potato Casserole with Marshmallows

Creamy, spiced mashed sweet potatoes under a layer of toasted marshmallows is the nostalgic side kids wait for all year. A splash of orange juice keeps it from being too sweet.

Servings: 8 · Total time: 1 hour 15 minutes

Ingredients

• 4 lb sweet potatoes
• 4 tbsp unsalted butter, melted
• 1/3 cup brown sugar
• 1/4 cup orange juice
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 3 cups mini marshmallows

Instructions

1. Roast the sweet potatoes at 400°F (200°C) for 45 to 50 minutes until soft, then peel and mash.
2. Lower the oven to 350°F (175°C). Beat in the butter, sugar, orange juice, eggs, cinnamon and salt and spread in a 9×13-inch dish.
3. Bake 20 minutes until the center reaches 160°F (71°C).
4. Cover with marshmallows and bake 8 to 10 minutes more until toasted.

3. Scalloped Corn Casserole

Sweet corn baked in a buttery, cracker-thickened custard is an old-fashioned Midwestern side with crisp edges and a soft center. It is simple, inexpensive and comforting.

Servings: 8 · Total time: 1 hour

Ingredients

• 4 cups frozen corn, thawed
• 1 (14.75-oz) can creamed corn
• 1 cup whole milk
• 2 large eggs
• 1 1/2 cups crushed saltine crackers, divided
• 4 tbsp unsalted butter, melted
• 1 tbsp sugar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Heat the oven to 350°F (175°C) and butter a 2-quart dish.
2. Mix the corn, creamed corn, milk, eggs, 1 cup crackers, half the butter, sugar, salt and pepper.
3. Pour into the dish and top with the remaining crackers tossed with the rest of the butter.
4. Bake 45 to 50 minutes until set and golden, 160°F (71°C) in the center.

4. Cheesy Hash Brown Casserole

Shredded potatoes baked in a creamy cheddar sauce under a crunchy cornflake topping are pure comfort. Use frozen hash browns to make it in minutes.

Servings: 10 · Total time: 1 hour 10 minutes

Ingredients

• 2 lb frozen shredded hash browns, thawed
• 2 cups sour cream
• 2 cups shredded sharp cheddar
• 1/2 cup unsalted butter, melted, divided
• 1 small onion, finely diced
• 1 cup low-sodium chicken broth
• 2 tbsp all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups cornflakes, lightly crushed

Instructions

1. Heat the oven to 350°F (175°C).
2. Whisk the broth and flour in a saucepan and simmer until thick, then cool slightly and mix with the sour cream, cheese, half the butter, onion, salt and pepper.
3. Fold in the hash browns and spread in a 9×13-inch dish.
4. Toss the cornflakes with the remaining butter, scatter on top and bake 50 to 55 minutes until golden and bubbling.

5. Turkey Sausage and Apple Stuffing Casserole

Browned turkey sausage, sweet apples, celery and sage make this stuffing hearty enough to be a meal on its own. Baked in a dish, it gets a crisp, golden top.

Servings: 10 · Total time: 1 hour 15 minutes

Ingredients

• 1 lb turkey sausage, casings removed
• 4 tbsp unsalted butter
• 1 onion, diced
• 3 celery stalks, diced
• 2 tart apples, diced
• 2 tbsp chopped sage
• 1 1/2 lb bread cubes, dried
• 3 cups low-sodium chicken broth
• 2 large eggs
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 375°F (190°C). Brown the sausage for 7 minutes until cooked to 165°F (74°C) and remove.
2. Cook the onion, celery and apples in the butter for 8 minutes and add the sage.
3. Whisk the broth, eggs, salt and pepper and toss with the bread, sausage and vegetables. Spread in a buttered 9×13-inch dish.
4. Bake covered 25 minutes, then uncover and bake 20 minutes more until crisp and 165°F (74°C) in the center.

6. Broccoli Rice Casserole

Tender broccoli and rice in a creamy cheese sauce make a classic Southern holiday casserole. It is a filling side that doubles as a vegetarian main.

Servings: 8 · Total time: 50 minutes

Ingredients

• 3 cups cooked long-grain rice
• 4 cups broccoli florets, chopped and steamed
• 3 tbsp unsalted butter
• 1 onion, diced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded cheddar, divided
• 1 tsp kosher salt
• 1/2 tsp garlic powder

Instructions

1. Heat the oven to 350°F (175°C).
2. Cook the onion in the butter, stir in the flour, whisk in the milk and simmer until thick, then melt in 1 1/2 cups cheddar, salt and garlic powder.
3. Fold in the rice and broccoli and spread in a baking dish.
4. Top with the remaining cheese and bake 25 minutes until bubbling.

7. Butternut Squash Mac and Cheese

Puréed butternut squash makes the cheese sauce extra creamy and golden in this seasonal mac and cheese. A crisp Parmesan breadcrumb topping finishes it.

Servings: 8 · Total time: 1 hour

Ingredients

• 1 lb elbow macaroni
• 2 cups roasted butternut squash, puréed
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk
• 2 cups shredded sharp cheddar
• 1 cup shredded Gruyère
• 1 tsp kosher salt
• 1/4 tsp ground nutmeg
• 3/4 cup panko mixed with 1/4 cup Parmesan and 1 tbsp melted butter

Instructions

1. Heat the oven to 375°F (190°C). Cook the pasta 2 minutes short of al dente and drain.
2. Melt the butter, whisk in the flour, then the milk and simmer until thick. Stir in the squash, cheeses, salt and nutmeg.
3. Fold in the pasta and spread in a baking dish.
4. Top with the panko mixture and bake 25 minutes until golden.

8. Brussels Sprouts Gratin

Halved sprouts baked in a garlicky cream sauce under a bubbling Gruyère crust turn sweet, tender and irresistible. It is the dish that converts sprout skeptics.

Servings: 8 · Total time: 50 minutes

Ingredients

• 2 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tsp kosher salt
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups heavy cream
• 1 1/2 cups shredded Gruyère
• 1/2 cup panko breadcrumbs

Instructions

1. Heat the oven to 425°F (220°C). Roast the sprouts with the oil and salt for 15 minutes.
2. Cook the garlic in the butter, stir in the flour, whisk in the cream and simmer until thick, then melt in half the cheese.
3. Toss the sprouts in the sauce and transfer to a baking dish.
4. Top with the remaining cheese and panko and bake 15 to 20 minutes until bubbling and golden.

9. Wild Rice and Mushroom Casserole

Nutty wild rice and browned mushrooms baked in a creamy, herby sauce make an earthy casserole that pairs beautifully with turkey. It is a hearty alternative to stuffing.

Servings: 8 · Total time: 1 hour 15 minutes

Ingredients

• 1 1/2 cups wild rice blend, cooked
• 3 tbsp unsalted butter
• 1 lb mushrooms, sliced
• 1 onion, diced
• 2 celery stalks, diced
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1 tsp thyme leaves
• 1 tsp kosher salt
• 1/2 cup grated Parmesan

Instructions

1. Heat the oven to 350°F (175°C).
2. Brown the mushrooms in the butter, add the onion and celery for 6 minutes, then stir in the flour.
3. Whisk in the broth and cream, add the thyme and salt and simmer until thick. Fold in the rice.
4. Spread in a baking dish, top with Parmesan and bake 25 minutes until golden.

10. Cauliflower Gratin

Tender cauliflower baked in a creamy, nutty cheese sauce with a golden top is rich enough to rival any potato dish. It is a great lower-carb option for the table.

Servings: 8 · Total time: 50 minutes

Ingredients

• 2 heads cauliflower, cut into florets
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded Gruyère
• 1 cup shredded white cheddar
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/4 tsp ground nutmeg
• 2 tbsp chopped parsley

Instructions

1. Heat the oven to 400°F (200°C). Boil the cauliflower 5 minutes and drain well.
2. Make a sauce with the butter, flour and milk, then stir in most of the cheese, mustard, salt and nutmeg.
3. Toss with the cauliflower, spread in a baking dish and top with the remaining cheese.
4. Bake 20 to 25 minutes until bubbling and golden. Sprinkle with parsley.

11. Southern Pineapple Casserole

Sweet pineapple and sharp cheddar baked under a buttery cracker topping sounds unusual but is a beloved Southern holiday side. The sweet-salty combination is addictive with turkey.

Servings: 8 · Total time: 40 minutes

Ingredients

• 2 (20-oz) cans pineapple chunks, drained, 6 tbsp juice reserved
• 3/4 cup sugar
• 6 tbsp all-purpose flour
• 2 cups shredded sharp cheddar
• 1 sleeve buttery crackers, crushed
• 1/2 cup unsalted butter, melted

Instructions

1. Heat the oven to 350°F (175°C) and butter a baking dish.
2. Mix the sugar, flour and reserved juice, then stir in the pineapple and cheese.
3. Spread in the dish, top with the cracker crumbs and drizzle with butter.
4. Bake 25 to 30 minutes until bubbling and golden.

12. Creamed Spinach Casserole

Spinach baked in a garlicky cream cheese and Parmesan sauce under a crisp topping is a rich, green side that pairs perfectly with turkey. It can be assembled a day ahead.

Servings: 8 · Total time: 40 minutes

Ingredients

• 2 (10-oz) packages frozen chopped spinach, thawed and squeezed dry
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 garlic cloves, minced
• 1 cup grated Parmesan, divided
• 1 cup shredded mozzarella
• 1/2 tsp kosher salt
• 1/4 tsp ground nutmeg
• 1/2 cup panko

Instructions

1. Heat the oven to 375°F (190°C).
2. Mix the cream cheese, sour cream, milk, garlic, 3/4 cup Parmesan, mozzarella, salt and nutmeg, then fold in the spinach.
3. Spread in a baking dish and top with the panko and remaining Parmesan.
4. Bake 20 to 25 minutes until bubbling and golden.

13. Carrot Soufflé

Puréed carrots whipped with eggs, butter and a little sugar bake into a light, sweet, cloud-like casserole. A brown sugar pecan topping adds crunch.

Servings: 8 · Total time: 1 hour 15 minutes

Ingredients

• 2 lb carrots, peeled and sliced
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1/2 cup sugar
• 3 tbsp all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• For the topping: 1/3 cup brown sugar, 1/3 cup chopped pecans, 2 tbsp melted butter

Instructions

1. Boil the carrots 15 to 20 minutes until very tender and drain.
2. Heat the oven to 350°F (175°C). Blend the carrots with the butter, eggs, sugar, flour, baking powder, cinnamon and salt until smooth.
3. Pour into a buttered 2-quart dish and scatter with the topping mixture.
4. Bake 40 to 45 minutes until puffed and set, 160°F (71°C) in the center.

14. Cream Cheese Mashed Potato Casserole

Rich mashed potatoes with cream cheese and sour cream bake into a golden, buttery casserole that holds well and reheats perfectly. It frees up the stove on Thanksgiving Day.

Servings: 10 · Total time: 1 hour 15 minutes

Ingredients

• 5 lb Yukon Gold potatoes, peeled and chunked
• 8 oz cream cheese, softened
• 1 cup sour cream
• 6 tbsp unsalted butter, divided
• 1/2 cup whole milk
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar
• 2 tbsp chopped chives

Instructions

1. Boil the potatoes in salted water until tender and drain.
2. Mash with the cream cheese, sour cream, 4 tablespoons butter, milk, salt and pepper.
3. Spread in a buttered dish, dot with the remaining butter and top with cheddar.
4. Bake at 350°F (175°C) for 30 to 35 minutes until golden. Sprinkle with chives.

15. Apple Cranberry Crisp

Sweet apples and tart cranberries bake under a buttery oat and brown sugar topping into a bubbling, warming dessert. Serve it warm with ice cream or whipped cream.

Servings: 8 · Total time: 1 hour

Ingredients

• 6 apples, peeled and sliced
• 1 1/2 cups fresh cranberries
• 1/2 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• For the topping: 1 cup oats, 3/4 cup flour, 3/4 cup brown sugar, 1/2 tsp cinnamon, 1/2 cup cold butter

Instructions

1. Heat the oven to 375°F (190°C).
2. Toss the apples and cranberries with the sugar, flour, cinnamon and lemon juice and spread in a 9×13-inch dish.
3. Rub the topping ingredients together until crumbly and scatter over the fruit.
4. Bake 40 to 45 minutes until golden and bubbling.