easy casserole recipes

Go fresh with Alton Brown's Best-Ever Green Bean Casserole recipe from Good Eats on Food Network. Onions tossed in panko breadcrumbs provide a crunchy topping.

Best Ever Green Bean Casserole

onions,

all-purpose flour

panko bread crumbs

salt

Nonstick cooking spray

green beans, rinsed, trimmed and halved

unsalted butter

mushrooms,

black pepper

garlic,

nutmeg

chicken broth

half-and-half

HOW TO MAKE GREEN BEAN CASSEROLE
Alton Brown
Good Eats/Bean Stalker
Food Network
Onions, AllPurpose
Flour, Panko Bread Crumbs, Salt, Nonstick Cooking Spray, Green Bean,
Butter, Mushrooms, Black Pepper, Garlic, Nutmeg, Chicken Broth, HalfandHalf,HOW TO MAKE GREEN BEAN CASSEROLE
Alton Brown
Good Eats/Bean Stalker
Food Network
Onions, AllPurpose
Flour, Panko Bread Crumbs, Salt, Nonstick Cooking Spray, Green Bean,
Butter, Mushrooms, Black Pepper, Garlic, Nutmeg, Chicken Broth, HalfandHalf

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

<p>Can these be made ahead and heated in the oven?</p><p><br /></p>

This is requested every year at TG.<span> I don't do the onions though. </span>I followed the recipe exactly the first year and the onions were a mess. <span> I use the store bought french fried onions now.</span>

Agree with the onion comments -- I made this recipe at least six times, love the fresh green bean flavor and the creamy mushroom sauce. The onions, tho? I have NEVER gotten it right. Less heat, less time, used the mandolin, thicker slices, thinner slices. Frustrating as hell.

Yeah, no way Alton Brown has ever made those onions

Recipe is divine and amazing... except the onions. Do yourself a favor and make the Pinoneers Woman’s Onion Strings instead. You won’t be sorry. 

I've made this for years And it literally is the best green bean casserole ever. I give it 4 stars only because the onions are a bit hard to get just right. After years of tweaking the onion part, I slice them super thin and add egg to help the coating stick. I've also simply deep fried them which works well also. In a pinch (i.e. When I ruined 2 batches of onions!) I've subbed the canned Durkee's. 

This was absolutely AMAZING!!!  The only thing that I did differently was I added about 2 oz of cream cheese.  I will never use canned cream of mushroom for anything again.

Is this a dish you can make ahead of time?

HI Mr. Brown, My name is Pepper KNight and i love watching your shows...... I am a Filipina and when I came here 8 years ago, every Thanksgiving day my husband will ask me to include Green Bean Casserole in the menu that I prepare. He loves what I do but for me its not ok.... I dont like the green beans to be so saggy because it came from the can...... so when I saw your recipe of the casserole I promised myself that I will do it this year....and............. wow wow wow.... It was a BIG HIT!!!! the vegetables are crunchy and the cream is just right not overpowering..... but i still used the grocery made onion crunch...... Thank you so much for sharing this recipe.... I love it..... I preferred to eat it than turkey hahahaha. My husband said...wow honey you out did yourself again....... Thanks Mr. Brown for the help! Take care and more power to you and your shows. 

After a failed first attempt, this is how I fixed the onion problem:

1.  Slice ultra thin.  A good mandolin would be great for rings or do half rings if using a knife (they taste the same). 

2.  Bread them in flour, then a wash (I used 1 part egg to 2 parts evoo), then Alton's breading.

3.  Add a bunch of panko to the pan to brown with the onions.  I used this as additional topping along with a healthy grating of pecorino.  I always feel like there's never enough of crunchy topping.

4.  Toss the onions once after the 5 minute mark, then 4 min, 3, 2, and don't take your eyes off them, tossing every few min.  Make sure you rotate the pan 180 degrees at least once.  Remember to pull them out early since you are going to put them back in the oven with the dish to finish browning later.

Even the toughest critics went back for seconds!  Next year I will pan fry the onions to get them even better!!

https://www.foodnetwork.com/videos/green-bean-casserole-0132964

Alton Brown makes his version of the classic green bean casserole.

Green Bean Casserole

Is it even Thanksgiving without this classic side on the table?! We skip the cream of mushroom soup in favor of making our own cream sauce, but you can totally swap it in. Don't worry, there are plenty of French's fried onions on top.

Classic Green Bean Casserole

lb. green beans,

onion, sliced into half moons

mushrooms

Kosher salt

c. all-purpose flour

c. whole milk

French's onions

Would you ever skip French's fried onions?

Once you have this, you'll never be able to go back to the Campbell's gray sodium laden sludge & soggy canned green beans recipe! This is amazing! Your whole family will change their minds about green bean casserole.

Firehouse approved!  Made it for the crews and this definitely changed everyone’s opinion on the traditional green bean casserole!

Even better than the famous Campbell's green been casserole!

This is the best green bean casserole i've ever made! it was easy enough that i could read it through twice, and then just make the dish without having to refer to the text of the recipe!  it turned out great, my family ate it up!  Without using a can of condensed soup, i could control the amount of salt for the low-sodium members of my family too and lauren is correct, this made from scratch sauce tastes more mushroomy than a can of condensed soup!

Excellent recipe!!!

Delicious I chopped my onions with my garlic and sautéed my mushrooms than sprinkled some chicken bullion gives more flavor.  I also toasted 5 minutes longer for crispy onions.  Will definitely make again but I will make a day ahead

Using anything other than fresh is unacceptable.

I tried this recipe for Thanksgiving and my whole family liked it. I am new to baking and wanted to try something simple and classic. Thanks for the recipe.

this is my first time trying it and it’s delicious!

https://streaming.hearstdigitalstudios.com/7ae6c573-853f-4fb1-931c-c6c565b9f70b/video_rover_16x9_1080p_hd_1541431955_41217.mp4

Make The Classic Green Bean Casserole For Thanksgiving

The Green Bean Casserole That's Better Than Your Grandma's

Top Ellie Krieger's Sweet Potato-Pecan Casserole recipe from Food Network Magazine with brown sugar and chopped pecans for Thanksgiving or as an any-day side.

Sweet Potato-Pecan Casserole

Cooking spray

potatoes

honey

cinnamon

ginger

dark brown sugar

pecans

Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.

Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.

Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

This is so easy to make &amp; delicious. I had to substitute maple syrup for the honey but it was very tasty. I will definitely use this recipe again perhaps with honey the next time.

Wonderful. Easy. Light. Not too sweet. Just THE perfect sweet potato dish. 

Made this for Thanksgiving--I won't ever look back!  It was sweet but not too, healthy but not too!  Was perfect!  Thank you, Ellie!  I am a believer

I plan on making this but will bake the sweet potatoes and also a couple of bananas.  I like to add mashed bananas into my casserole.  I would also increase the amount of pecans, cinnamon and brown sugar for the topping.  For now will rate this with 4 stars and will update after I make it.

This was fantastic.  I normally make my SPC with cream &amp; butter, but we were having a little boy with a severe dairy allergy over for Thanksgiving and I needed a dairy-free version.  We weren't looking for a low-sugar or healthy version, but I tried this one because of the high ratings. It was delicious, creamy, a holiday treat that everyone loved. I'm making it again for christmas, and not a dairy allergy in sight.  I've tried it w/ maple syrup instead of honey and mini marshmallows on top for the kids instead of pecans; and I've also tried a splash of coconut milk, but it's not necessary. I think the whipping must be the key. Thank you, Ellie.
Oh -- ignore the recent post about yams versus sweet potatoes. This recipe calls for sweet potatoes and that is what you will find in the store.  Yams are dry tubers, difficult to find, and only in international markets.  All the stuff in the can, produce aisles, etc. are sweet potatoes, many varieties of them, even when they're called "yams."

Everyone loved this dish!  I accidentally added twice the amount of cinnamon and purposefully added extra nutmeg.  I put in the spices before the egg so I could taste test it...just a tip.  It came out deliciously sweet without being overwhelmingly sweet like some other sweet potato casserole dishes.  And I really like that it uses honey instead of lots of brown sugar and butter.  I will definitely make this a Thanksgiving staple.

<div>Recommend red garnet or jewel sweet potatoes.  See details here:</div>https://www.cooksillustrated.com/how_tos/10863-how-to-choose-a-sweet-potato

this recipe became a staple during the holidays.      my family can't get enough of it and i can't stop serving it!  i mean desert during dinner?  get outta here!

If I do not have a steamer basket, can I boil the sweet potato cubes? Looking for alternative.

Sweet Potato Casserole

sweet potatoes (about 3 large), scrubbed

eggs,

unsalted butter, melted,

Food Network Kitchen's Sweet Potato Casserole as seen on Food Network

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.

Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.

Delicious, gluten free alternative just the perfect amount of sweet!

I made this for the first time last Thanksgiving with my granddaughter.  We have renamed it Maja's Sweet Potato Casserole.  It tasted wonderful; and coming from me that is great praise.  Being English I did not grow up with Sweet Potato's and hated them; this recipe changed my mind big time.  Maja can not wait for Thanksgiving so she can help grandma in the kitchen and everyone is looking forward to Maja's Sweet Potato Casserole!

This is a perfect balance of sweet and savory.  Highly recommended.

This recipe was alright, but I think I was expecting it to be sweeter. I love when the sweet potato casserole tastes almost like dessert! It wasn't bad, but I'll probably be looking for another recipe next time I make it.

My favorite sweet potato recipe.  I love that you can really taste the sweet potatoes and not just the sugar as with so many of the sp casserole recipes.  

This was very easy to make and was perfect for our holiday party.  We substituted regular pecans with candied pecans (a gift and WOW!!!  If I don't have candied nuts then I just sprinkle a little brown sugar over them.  This is now my go-to recipe!

my family and i love to have this during the year, and it brings us back to thanksgiving.  love it!  would recommend it to everyone totry it and follow the recipe to the T!!

I made this reciepe twice for pot lucks. both times I doubled the reciepe. I did as others suggested and doubled the brown sugar. I also sprinkled briwn sugar and butter over the top to carmalize the pecans. It was delicious, every body oved it!

A great alternative to those who like sweet potatoes, but not fond of the whole marshmallow contraption we grew up with.  This is great anytime of the year, not just Thanksgiving.  It went wonderfully with my Pork Loin a couple weeks ago!  Highly recommend it!

This is the first time I have used sweet potatoes.  Even my fussy husband tried it and "it isn't bad" was his response.  I will make this again.  It's so easy but not too sweet.

https://www.foodnetwork.com/videos/tylers-sweet-potato-casserole-0226543

Adding eggs gives Tyler's Sweet Potato Casserole a souffle-like fluffiness.

Tyler's Sweet Potato Casserole

Creamy Beef Noodle Bake is a layered casserole with tomato sauce seasoned ground beef, creamy egg noodles, and shredded cheese. Simple ingredients and It&#039;s something the entire family loves!

Creamy Beef Noodle Bake

beef

(15 oz) tomato sauce

pepper

onion powder

egg noodles

sour cream

cottage cheese (16 oz container)

shredded cheese (I use Colby Jack)

Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray.

Cook the ground beef in a skillet until no longer pink. Drain any excess fat.

Add in the tomato sauce, salt, pepper, and onion powder into the meat and let simmer on low while you prepare the rest.

Cook the egg noodles according to package directions [don't forget to salt the water!]

In large bowl, mix together the sour cream and the cottage cheese.

Drain the noodles and pour them into the mixing bowl with the sour cream and cottage cheese. Stir to coat all the noodles.

Pour half the egg noodle mixture into your prepared pan, top with half the ground beef mixture, and then half the shredded cheese. Repeat.

Bake for 20 minutes.

https://content.jwplatform.com/videos/Yexh34fN.mp4

CREAMY BEEF NOODLE BAKE

Cauliflower "Mac" and Cheese Casserole

Kosher salt, as needed,

cauliflower,

Vegetable oil spray

heavy cream

cream cheese,

Dijon mustard

garlic powder

Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.

Spray the baking dish with vegetable oil spray.

Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.

Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

Recipe is delicious and easy. Also you can make it ahead. Sadly, the nutritional info is sparse and not helpful to some one on a low-carb or keto eating plan.

This is great and I have made it probably a dozen times.  I like to add diced ham and it is a wonderful complete meal.  I highly recommend it for that "mac and cheese" fix when you are low carb-ing it, but it is great regardless of your diet.  My husband asks for it frequently.

So easy and you don't miss the macaroni AT ALL! A sure fire hit for anyone.

Made this last night and it really was incredible.   Gooey, cheesy, not runny at all.  <div><br /></div><div>Pro Tips:</div><div><br /></div><div>- let the cauliflower sit in the strainer for at least 30 minutes to drain excess water after the cook.  I shook it a fee times and even tried to press it some. </div><div><br /></div><div>- I added some shredded parmesan cheese to the sauce (because I had some on hand). </div><div><br /></div><div>- I took the advice of another reviewer and stirred the dish halfway through the bake and topped with more cheese to brown up (as she pointed out “because cheese”). </div><div><br /></div><div>Next time may add ground pepperoni to the top (trust me on this). </div><div><br /></div>

Yummy! I parboiled the cauliflower about 3 1/2 minutes to retain more crunch. 

This was really good, and I'm not a big fan of cauliflower. I made it the second time, and I used bacon cream cheese, and also added crumbled bacon to the cauliflower.  Leftovers the next day were even better!

I have been making this recipe for a while and everyone loves it.  I have tweaked it a little to make it lower fat.  I use reduced fat cream cheese (not the light) and reduced fat cheddar cheese.  It tastes great and it a little healthier. I also add some Frank's Hot Sauce to the recipe.

This was amazing! I subbed 1 tsp minced garlic, added a dash of cayenne and a bit more Dijon than called for. It was so good!!! I also used cauliflower crumbles b/c it was what I had. <br />

https://www.foodnetwork.com/videos/mac-and-cheese-99424

Make this low carb version of mac and cheese, the ultimate comfort food.

Mac and Cheese

Vegetable Shepherd's Pie

Yukon gold potatoes, peeled and diced

olive oil

onion,

carrots,

celery,

baby turnips, halved

parsley, leaves chopped (stems reserved)

Worcestershire sauce

veggie burgers

milk

cheese,

Food Styling - Jamie Kimm
Prop Styling - Marina Malchin

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Make in a medium container.  I used a large and had not enough meat compared to potato.

No longer Shepard's Pie.  Online recipe  sites are flooded with "recipes" so far removed they should have their own section.<div><br /></div><div>Why preheat ANYTHING before you've even boiled the potatoes; especially a BROILER!  Conserve power.</div><div><br /></div><div>Call it something else and you have a good recipe.  Maybe Family Vegetable Potatoe Pie.  I once found a recipe for a pot pie that included extra broth and topped with very thick mashed potatoes.  The broth was absorbed by the potatoes and it was perfect.  But, see; totally different recipe for totally different section.</div>

Loved this. Made as directed but used vegetable broth for half the water. I used Dr. Praeger’s organic California veggie burgers which do have soy but no chemical additives. (Soy does not bother me.) I will make again but will add some green veggies to the mix!

This is pretty scrumptious although I made quite a few changes: I used leeks isn't of celery (peeled off the outer layer stalk and chunked it up as suggested), yellow squash rather than turnips (because I dislike them), added two small diced jalapenos, used Ghee isn't of butter, 2 carrots instead of 3, 1/2 cup of watered down Fage Greek yogurt (give or take a tablespoon to achieve the desired consistency), and substituted vegetable broth in place of the water. Enjoy!

I loved it.  It's not true that you can't find vegetarian worcestershire sauce.  It's available at any large grocery store.  I buy it all the time!<br /><br />I've actually made this recipe as is, and with lamb and it's really great both ways.

Added portabella shrooms. Delicious! @ hunttmamama says Vegetable Shepard's Pie not vegetarian Shepard's Pie.

Since the creator of the recipe went so far as to replace the meat inthis dish, I thought it would be prudent to ensure that no one gets confused:  Worcestershire sauce is not vegetarian friendly as it typically contains anchovies.  An alternative is liquid aminos (Bragg's.  <br /><br />Recipe is delicious!

Tasted delicious! Added shiitake mushrooms. Left out veggie burger meat and parsnips because I didn't have any on hand. Used better than buillion vegetable base instead of the water as suggested by previous reviewer. Family loved it and ate it all up, both the vegetarians and meat eaters. Will add more veggies next time like zucchini. 

Made it without the veggie burger meat and it was delicious!

Egg Casserole

Butter,

sausage,

shallots

garlic cloves,

drained oil-packed sun-dried tomatoes

parsley leaves

eggs

whipping cream

mozzarella cheese

Preheat oven to 375 degrees F. Butter 13 by 9 by 2-inch glass baking dish.

Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture into the prepared dish. (Can be made 1 day ahead, covered and refrigerated.) Whisk eggs, egg yolks, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over sausage mixture in the baking dish. Sprinkle with remaining 1/2-cup cheese and 2 tablespoons parsley. Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Excellent casserole. I’ve been making it for years!<div><br /></div><div> It’s very forgivable if any substitutions are needed. I’ve made it without sausage and with mushrooms instead because I am a vegetarian and it turns out great. I’ve also made this with Beyond Sausage (the hot Italian one) plus a couple cups of sliced mushrooms and that one was the winner!</div><div><br /></div><div>Couple tips. One, you can just use all the eggs. Why waste the whites and only put in yolks? Perhaps to make a richer casserole but it’s plenty rich as it is with the cheese and sausage! Along those lines, also no need to use cream AND half and half. I’ve used a combo of milk and cream, or milk and half and half, and it turns out fine. I prefer to save the majority of the cheese for the top because this provides a better texture and flavor. Putting most of it in the eggs makes it disappear. One more thing - mine always takes a LOT longer than a half hour to cook? Maybe 45 to 50 minutes?</div>

This is an excellent casserole. <div><br /></div><div>HOWEVER, this is a Bon Appetit recipe that was published in 2002.  This is the SECOND recipe that I have come across that Robert Irvine has provided as his own, without providing proper credit.  This guy is unreal.  The original recipe is Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella and you can find it on Bon Appetit's website as well as Epicurious (and they give the proper credit.)<div><br /></div><div>But make the recipe.  It's a great casserole (very rich) that doesn't contain bread or potatoes, and those are hard to come by.</div></div>

Absolutely my favorite breakfast casserole.  The flavors are perfect!!

I did a run through of this recipe to delivery to our men in blue tomorrow morning. Wow! It's fabulous, flavorful, fluffy and tasty. Thank you!<div><br /></div>

Fabulous. I sautéed the sausage/sun dried tomato/shallots the day before and then assembled the casserole in the morning for my guests.  I have made at least a dozen of this general type of casserole and this is the only one that was entirely devoured and people came back for seconds.  A definite keeper.  

Love this recipe! Made it twice now. I even used regular ground pork the first time and it still turned out great. I used mexican cheese blend as toppings to add more color.

I used this recipe for brunch on Mother's Day. It was delicious and a huge success. I substituted breakfast sausage for the Italian sausage and cheddar cheese rather than mozzarella, but otherwise followed the directions as written. Try it, you'll like it!

Everyone loved this, and it was easy too! I used all 1/2 &amp; 1/2 and cheddar cheese because that's what I had in the house, and it was delicious.  Will try mozzarella next time &amp; maybe even the yogurt suggestion.

Made this for a co-workers farewell breakfast....what a hit! Used bacon instead of sausage and it worked just fine. I'll be making this more often, but will probably try with Greek yogurt and milk as suggested by sedonaranch. Thanks Robert for a great treat! 

Top 34 easy casserole recipes recipes from across the web

The most viewed easy casserole recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 34 easy casserole recipes recipes from across the web

The most viewed easy casserole recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Ever Green Bean Casserole

Classic Green Bean Casserole

Sweet Potato-Pecan Casserole

Sweet Potato Casserole

Creamy Beef Noodle Bake

Cauliflower "Mac" and Cheese Casser...

Vegetable Shepherd's Pie

Egg Casserole

Chili-Corn Casserole

Green Bean Casserole

Vegetable Tian

French Onion Pork Chops

Doritos Loaded Casserole

Corn Pudding

Green Bean Casserole

Tomato Vegetable Casserole

Chicken Tetrazzini Casserole with C...

Sunny's Tuna Noodle Casserole

Cheesy Mushroom and Broccoli Casser...

Chilaquiles

Cheesy Gnocchi Casserole with Ham a...

Corn Casserole

Italian Sausage and Egg Bake

Cheesy Pierogi Casserole

French Onion Casserole

Salsa Verde Chicken Casserole

Five-Ingredient Mexican Casserole

Chicken Alfredo Casserole with Broc...

Broccoli-Cheese Casserole

Cheeseburger Casserole

Easy Beefy Cheesy Enchilada Cassero...

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Squash Casserole

The most viewed easy casserole recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine