Warm, comforting family favorites! 17 Fall Casseroles — so good, they will beg for seconds. Easy recipes, big flavor: cheesy, hearty, crowd-pleasing bakes for every fall dinner. Every recipe below comes with its own photo, ingredients and step-by-step instructions. Good food brings people together!
Easy Recipes
Big Flavor
Every Card Photographed
In This Collection
- Cheesy Chicken Potato Casserole
- Taco Casserole
- Broccoli Chicken Casserole
- Beef and Noodle Casserole
- Hamburger Hashbrown Casserole
- Chicken Enchilada Casserole
- Vegetable Casserole
- Mac and Cheese Casserole
- Sausage and Biscuit Casserole
- Tuna Noodle Casserole
- Sweet Potato Casserole
- Chicken Alfredo Casserole
- Italian Sausage Casserole
- Green Bean Casserole
- Baked Ziti Casserole
- Wild Rice Casserole
- Cornbread Casserole
Cheesy Chicken Potato Casserole
Ingredients
- 3 cups cooked chicken, diced
- 4 cups potatoes, peeled and diced
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- Salt and pepper to taste
How to Make It
Step 1: Parboil the diced potatoes in salted water for 8-10 minutes until just tender, then drain. Whisk the cream of chicken soup with the milk, salt and pepper into a smooth sauce.
Step 2: Layer the potatoes and chicken in a greased 9×13 baking dish, pour the sauce over everything, and top with all the cheddar.
Step 3: Bake at 375°F (190°C) for 35-40 minutes until bubbly and the cheese is golden. Rest 10 minutes before serving.
Taco Casserole
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 3 cups crushed tortilla chips
- 2 cups shredded Mexican cheese blend
- 1 cup salsa
- 1/2 cup sour cream for serving
How to Make It
Step 1: Brown the ground beef in a large skillet 6-8 minutes, breaking it into crumbles. Drain the fat, then stir in the taco seasoning with 1/4 cup water and simmer 2 minutes.
Step 2: Spread half the crushed chips in a greased 9×13 dish, top with the beef, salsa and cheese. Repeat the layers, ending with cheese.
Step 3: Bake at 375°F (190°C) for 20-25 minutes until the cheese is melted and bubbling. Serve with sour cream and your favorite taco toppings.
Broccoli Chicken Casserole
Ingredients
- 3 cups cooked chicken, diced
- 3 cups broccoli florets
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded cheddar cheese
- 2 cups cooked rice
- 1/2 cup milk
How to Make It
Step 1: Blanch the broccoli in boiling water for 2 minutes until bright green, then drain well. Stir the soup, milk, rice and half the cheese into a creamy base in a large bowl.
Step 2: Fold in the chicken and broccoli, then spread into a greased 9×13 dish and top with the remaining cheese.
Step 3: Bake at 375°F (190°C) for 25-30 minutes until hot and bubbly. A complete dinner in one dish.
Beef and Noodle Casserole
Ingredients
- 1 lb ground beef
- 8 oz egg noodles
- 2 cups tomato sauce
- 2 cups shredded mozzarella
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
How to Make It
Step 1: Cook the egg noodles 2 minutes shy of the package directions — they finish in the oven. Brown the beef with the onion and garlic 6-8 minutes, then stir in the tomato sauce and Italian seasoning.
Step 2: Toss the noodles with the beef sauce and half the mozzarella, then spread into a greased 9×13 dish and top with the rest of the cheese.
Step 3: Bake at 375°F (190°C) for 25-30 minutes until the cheese is melted and golden.
Hamburger Hashbrown Casserole
Ingredients
- 1 lb ground beef
- 4 cups frozen hashbrowns, thawed
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1 onion, diced
- 1/2 cup sour cream
How to Make It
Step 1: Brown the ground beef with the diced onion 6-8 minutes until cooked through; drain the fat. Stir in the soup and sour cream until everything is coated.
Step 2: Fold in the hashbrowns and half the cheddar, spread into a greased 9×13 dish, and blanket the top with the remaining cheese.
Step 3: Bake at 375°F (190°C) for 40-45 minutes until golden and bubbling at the edges.
Chicken Enchilada Casserole
Ingredients
- 3 cups cooked chicken, shredded
- 2 cups red enchilada sauce
- 8 corn tortillas
- 2 cups shredded Monterey Jack
- 1/2 cup sour cream
- 1 small onion, diced
How to Make It
Step 1: Warm the tortillas so they do not crack. Spread 1/2 cup enchilada sauce in a greased 9×13 dish, then layer: tortillas, chicken, onion, cheese, sauce. Repeat twice.
Step 2: Pour the remaining sauce over the top and cover with the rest of the cheese. Cover with foil.
Step 3: Bake at 375°F (190°C) for 20 minutes covered, then 5 minutes uncovered until the cheese bubbles. Dollop with sour cream.
Vegetable Casserole
Ingredients
- 4 cups mixed vegetables (broccoli, carrots, cauliflower)
- 1 can (10.5 oz) cream of celery soup
- 1 1/2 cups shredded cheddar
- 1/2 cup milk
- 1 cup bread crumbs
- 2 tbsp melted butter
How to Make It
Step 1: Steam the vegetables 4-5 minutes until just tender-crisp — they finish cooking in the oven. Whisk the soup and milk into a smooth sauce.
Step 2: Fold the vegetables and half the cheese into the sauce, spread into a greased dish, and top with the remaining cheese. Toss the bread crumbs with melted butter and scatter over the top.
Step 3: Bake at 375°F (190°C) for 25-30 minutes until the topping is golden and the edges bubble.
Mac and Cheese Casserole
Ingredients
- 1 lb elbow macaroni
- 3 cups shredded sharp cheddar
- 2 cups milk
- 4 tbsp butter
- 1/4 cup flour
- 1 cup bread crumbs
How to Make It
Step 1: Cook the macaroni 1 minute shy of al dente and drain. Melt the butter, whisk in the flour for 1 minute, then slowly whisk in the milk until thick and smooth.
Step 2: Stir in 2 1/2 cups cheddar until melted into a silky sauce. Fold in the macaroni, spread into a greased dish, and top with the remaining cheese and bread crumbs.
Step 3: Bake at 375°F (190°C) for 20-25 minutes until golden and bubbling. The ultimate comfort classic.
Sausage and Biscuit Casserole
Ingredients
- 1 lb breakfast sausage
- 1 can (16 oz) refrigerated biscuit dough
- 4 eggs
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper
How to Make It
Step 1: Brown the sausage in a skillet 6-8 minutes, breaking it into crumbles; drain. Cut the biscuit dough into quarters and scatter in a greased 9×13 dish.
Step 2: Whisk the eggs, milk, salt and pepper, then pour over the biscuits. Top with the sausage and all the cheddar.
Step 3: Bake at 375°F (190°C) for 28-32 minutes until the biscuits are puffed and golden and the eggs are set.
Tuna Noodle Casserole
Ingredients
- 2 cans (5 oz each) tuna, drained
- 8 oz egg noodles
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen peas
- 1 1/2 cups shredded cheddar
- 1/2 cup milk
How to Make It
Step 1: Cook the egg noodles until just al dente and drain. In a large bowl, whisk the soup and milk, then fold in the tuna, peas and half the cheese.
Step 2: Spread into a greased baking dish and top with the remaining cheese. A crunchy fried-onion or breadcrumb topping is optional but wonderful.
Step 3: Bake at 375°F (190°C) for 20-25 minutes until hot and bubbling. A budget classic that never disappoints.
Sweet Potato Casserole
Ingredients
- 4 cups mashed sweet potatoes
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 2 eggs, beaten
- 2 cups mini marshmallows
- 1/2 cup chopped pecans
- 1 tsp vanilla
How to Make It
Step 1: Mash the cooked sweet potatoes with the brown sugar, melted butter, eggs and vanilla until smooth and fluffy. Spread into a greased 9×13 dish.
Step 2: Bake at 350°F (175°C) for 20 minutes to set. Then top with marshmallows and pecans and bake 10 more minutes until the marshmallows are golden and toasted.
Step 3: Watch closely at the end — marshmallows go from golden to burnt fast. The holiday table favorite.
Chicken Alfredo Casserole
Ingredients
- 3 cups cooked chicken, diced
- 12 oz penne pasta
- 2 cups alfredo sauce
- 2 cups shredded mozzarella
- 3 cloves garlic, minced
- 1/2 cup grated parmesan
How to Make It
Step 1: Cook the penne 1 minute shy of al dente. Sauté the garlic in a little oil 1 minute, then toss with the chicken, alfredo sauce and half the mozzarella.
Step 2: Fold in the pasta, spread into a greased 9×13 dish, and top with the remaining mozzarella and all the parmesan.
Step 3: Bake at 375°F (190°C) for 20-25 minutes until golden and bubbling. Rich, creamy and totally indulgent.
Italian Sausage Casserole
Ingredients
- 1 lb Italian sausage
- 2 bell peppers, sliced
- 2 cups marinara sauce
- 12 oz rigatoni pasta
- 2 cups shredded mozzarella
- 1 onion, sliced
How to Make It
Step 1: Brown the sausage in a large oven-safe skillet 6-8 minutes, breaking into chunks. Add the onion and peppers and cook 5 minutes until softened.
Step 2: Stir in the cooked rigatoni and marinara, then blanket the top with mozzarella. Cover the skillet with a lid or foil.
Step 3: Bake at 375°F (190°C) for 20 minutes covered, then 10 uncovered until the cheese is golden and bubbling.
Green Bean Casserole
Ingredients
- 4 cups fresh green beans, trimmed
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups crispy fried onions
- 1 cup shredded cheddar (optional)
- Salt and pepper
How to Make It
Step 1: Blanch the green beans in boiling salted water 4-5 minutes until bright green and crisp-tender, then drain. Whisk the soup and milk in a large bowl.
Step 2: Fold in the beans, half the fried onions and the cheddar if using. Spread into a greased baking dish.
Step 3: Bake at 350°F (175°C) for 20 minutes, then top with the remaining fried onions and bake 5 more minutes until crisp. The holiday classic.
Baked Ziti Casserole
Ingredients
- 1 lb ziti pasta
- 1 lb ground beef or Italian sausage
- 3 cups marinara sauce
- 15 oz ricotta cheese
- 2 cups shredded mozzarella
- 2 tsp Italian seasoning
How to Make It
Step 1: Cook the ziti 2 minutes shy of the package directions. Brown the beef or sausage 6-8 minutes; drain, then stir in the marinara and Italian seasoning.
Step 2: Toss the pasta with half the sauce, dollop over the ricotta, then layer the remaining sauce and all the mozzarella on top.
Step 3: Bake at 375°F (190°C) for 25-30 minutes until the cheese is melted and golden. Rest 10 minutes before serving.
Wild Rice Casserole
Ingredients
- 2 cups cooked wild rice
- 2 cups cooked chicken or sliced mushrooms
- 1 can (10.5 oz) cream of mushroom soup
- 1 onion, diced
- 1 1/2 cups shredded Swiss or cheddar
- 1/2 cup milk
How to Make It
Step 1: Sauté the onion (and mushrooms, if using) in butter 5 minutes until soft. Whisk the soup and milk, then fold in the wild rice, chicken and half the cheese.
Step 2: Spread into a greased baking dish and top with the remaining cheese.
Step 3: Bake at 350°F (175°C) for 30-35 minutes until hot and bubbling. Nutty, wholesome and deeply cozy.
Cornbread Casserole
Ingredients
- 1 1/2 cups cornmeal
- 1 cup milk
- 2 eggs, beaten
- 1 1/2 cups shredded cheddar cheese
- 2 jalapeños, diced (optional)
- 1/4 cup melted butter
- 1 tbsp sugar
- 1 tsp baking powder
How to Make It
Step 1: Whisk the cornmeal, sugar, baking powder and salt. In another bowl, whisk the milk, eggs and melted butter, then combine with the dry ingredients just until mixed.
Step 2: Fold in 1 cup of the cheddar and the jalapeños if using. Pour into a greased 9-inch baking dish and top with the remaining cheese.
Step 3: Bake at 375°F (190°C) for 22-25 minutes until golden and a toothpick comes out clean. Moist, savory and Southern to the core.
Pro Tips
- Use quality ingredients for the best flavor. Good cheese melts better and real butter beats margarine every time.
- Prep ahead and save time. Most casseroles assemble a day ahead — cover, refrigerate, then bake when ready.
- Double the recipe for leftovers. Casseroles reheat beautifully — bake one, freeze one.
- Mix and match with your favorite veggies. Broccoli, peppers, mushrooms or spinach fold into almost every casserole here.
- Rest 10 minutes before serving. Hot casseroles need a few minutes to set so every slice holds together.
Frequently Asked Questions
Can I assemble casseroles ahead of time?
Yes — almost all of these assemble a day ahead. Cover and refrigerate, then add 10 extra minutes to the bake time if going in cold.
Can I freeze casseroles?
Most freeze beautifully for up to 3 months. Cool completely, wrap tightly, and thaw overnight in the fridge before baking or reheating.
How do I keep casseroles from drying out?
Cover with foil for the first two-thirds of baking, then uncover to brown the top. Enough sauce in the layers is the other key.
What size baking dish should I use?
A 9×13-inch dish fits nearly every recipe here. For smaller households, halve the recipe into an 8×8 dish.
Which casseroles are best for a crowd?
Baked ziti, taco casserole and chicken enchilada casserole feed 8-10 easily and disappear fast at potlucks.