31 Best Christmas Casserole Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Brioche French Toast Casserole

Brioche French Toast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘7’]

This oven baked french toast casserole is made with soft and buttery brioche bread soaked in a sweet custard and topped with a crunchy cinnamon topping.

Ingredients

• 1 loaf brioche bread
• 8 large eggs
• 2 cups milk
• ½ cup heavy cream
• 2 teaspoons vanilla extract
• ½ cup light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• pinch of salt
• ¼ cup light brown sugar
• 2 Tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 3 Tablespoons cold butter

Instructions

1. Cut your bread into 1 inch cubes and place them in your baking dish in an even layer.
2. In a large bowl whisk together the eggs, milk, cream, cinnamon, nutmeg, brown sugar, vanilla, and salt.
3. Pour the egg mixture evenly over the bread cubes.
4. For the topping, stir together the brown sugar, cinnamon, nutmeg, and flour. Then add the cold butter and cut in with a pastry blender or two forks, until it resembles pea sized crumbs.
5. Sprinkle the topping over the bread cubes, then cover the dish and refrigerate for at least 30 minutes, up to overnight.
6. Preheat your oven to 350°F. Remove the dish from the fridge and let sit for around 15 minutes while the oven preheats.
7. Cover the baking dish with foil and set on a rack in the center of the oven. Bake for 20 minutes.
8. Remove the foil and bake for 30-35 minutes until the French toast has puffed up and is set. There may be a slight jiggle in the middle when you shake the dish.

2. Ham and Cheese Casserole

Ham and Cheese Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT55M · Yield: 8

Leftover ham and cheese casserole made with homemade condensed soup.

Ingredients

• 8 ounces rotini pasta
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1/2 cup milk
• 1/2 cup cream, divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 1/2 cups leftover diced ham
• 1/3 cup sour cream
• 1 1/2 cups grated sharp cheddar, divided
• 2 scallions, sliced

Instructions

1. Preheat the oven to 375, and lightly butter an 8×8″ oven-safe dish.
2. First, cook the rotini pasta in plenty of salted boiling water until al dente–about 1-2 minutes less than the package directions. Drain and set aside.
3. In a small saucepan, melt the butter over medium heat. Whisk in the flour, and cook for 1 minute until homogenous. Whisk constantly.
4. Next, stream in the milk, 1/4 cup of the cream, salt, pepper, onion powder, and garlic powder. Lower the heat and cook while stirring occasionally until slightly thickened. It will take about 5-8 minutes, and the mixture will coat the back of a spoon when it’s properly thicken.
5. In a large bowl, combine the cooked pasta, cream sauce, sour cream, 1 cup of the grated cheddar, ham and the sliced scallions. Stir well to combine.
6. Pour the mixture into the prepared baking dish. Top with the remaining 1/2 cup of grated cheese. Drizzle the remaining 1/4 cup of heavy cream evenly over the mixture.
7. Cover with foil, and bake for 20 minutes. Remove the foil and bake uncovered for 5 minutes to slightly crisp up the cheese on top.
8. Let stand for 5 minutes before scooping and serving.

3. Sweet Potato Casserole with Black Beans, Kale and Quinoa

Sweet Potato Casserole with Black Beans, Kale and Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

Enjoy this savory, comforting, vegan sweet potato casserole with black beans, kale, quinoa and roasted garlic sauce. It’s easy to assemble and perfect to make ahead.

Ingredients

• 3 medium-sized sweet potatoes (or 2 large ones)
• 2 tablespoons olive oil (divided)
• salt
• black pepper
• 3 sprigs rosemary
• 1 cup quinoa
• 2 cups water
• 2 cups kale (chopped)
• 2 cups black beans (cooked or canned )
• 1 cup roasted garlic sauce
• 2 slices of sourdough bread (or any gluten free bread)
• 3 tbsp vegan Parmesan (optional)

Instructions Roast sweet potatoes

1. Preheat the oven to 180 ºC or 350 ºF. Peels and dice sweet potatoes and transfer them to a baking tray. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper. Put rosemary sprigs on top. Roast for 25 minutes or until golden and cooked through.

Cook quinoa

1. Meanwhile, rinse and drain the quinoa. Put it in a saucepan and add water and 1/2 teaspoon salt. Bring to a boil over medium heat, then cover and simmer for 18 minutes.

Make the breadcrumbs

1. Heat a remaining tablespoon of olive oil in a skillet over medium-high heat. Break bread slices with your fingers into small pieces (you can use a grinder or chopper) and transfer them to the skillet. Add salt and black pepper and fry until golden and crispy, about 4 minutes, stirring occasionally.

Assemble the casserole

1. Transfer roasted sweet potatoes, buckwheat, kale and black beans to a baking dish. Add the roasted garlic dressing. Top with breadcrumbs. Optional: Sprinkle with vegan Parmesan on top for an extra savory flavor. Bake for 10 more minutes. Enjoy!

4. Christmas Breakfast Casserole

Christmas Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT10M · Yield: 12

Christmas morning is almost here! With this festive morning happening soon, you need to have something amazing on hand. This Christmas Breakfast Casserole is everything a family could ask for in the morning. This recipe calls for 6-7 ingredients, which means the recipe itself will be simple!

Ingredients

• 12 eggs
• ½ cup milk
• Salt and pepper to taste
• 1 pound sausage, browned, crumbled, and drained
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 2 cups shredded cheddar

Instructions

1. Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
2. Whisk together the eggs, milk, salt, and pepper until well blended.
3. To the baking dish, add the sausage and diced bell peppers. Top with cheese.
4. Pour the eggs over the top of the mixture.
5. If baking in the morning, cover tightly and store in the refrigerator overnight. Remove from the refrigerator about 30 minutes prior to cooking or while the oven preheats.
6. Bake for 40 to 45 minutes or until the center is set and the cheese is melted and golden on the edges.

5. Breakfast Casserole with Tater Tots

Breakfast Casserole with Tater Tots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘8’, ‘8 -10 Servings’]

Tater Tot Breakfast Casserole: an easy-to-make comforting breakfast or brunch recipe the whole family will love!

Ingredients

• 1 tablespoon olive oil
• 1 lb apple chicken breakfast sausage (sliced into 1/2-inch pieces)
• 1/2 yellow or white onion (diced)
• 1 1/2 lbs frozen tater tots
• 1 1/2 cup shredded sharp cheddar cheese
• 8 large eggs
• 1 teaspoon salt
• 1, 1 oz. package French onion soup or dip mix
• 1 1/2 cup 1% or 2% milk

Instructions

1. Preheat the oven and spray an 8 x 13-inch pan with non-stick cooking spray.
2. Saute the chicken sausage and onion in the olive oil over medium-low or medium heat for 5-6 minutes, stirring frequently, or until the onion is translucent and the sausage is browned.
3. Layer the tater tots evenly in the prepared baking pan.
4. Scatter the chicken sausage and onion over the tater tots.
5. Sprinkle the cheddar cheese over the sausage mixture.
6. In a large mixing bowl, whisk together the eggs, salt, onion dip mix, and milk until combined.
7. Pour the eggs over the sausage and tater tots. Cover the pan and bake for 30 minutes. Remove the cover and bake until the eggs for 30-35 minutes, or until the eggs are set throughout and golden brown around the edges.

6. Christmas Breakfast Casserole

Christmas Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘8’, ‘8 servings’]

This sausage breakfast casserole is an easy overnight breakfast casserole and great for this holiday season or any large family gathering!

Ingredients

• 1/2 stick (1/4 cup unsalted butter, softened, plus additional for greasing baking dish)
• 1 lb breakfast sausage (bulk not links)
• 1 loaf 15-inch-long loaf Italian bread (about 4 inches wide)
• 1 garlic clove (chopped)
• 24 eggs (large)
• 1 cup whole milk
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large bunch scallions (chopped (1 1/4 cups))
• 1/4 lb sharp Cheddar (coarsely grated (1 cup))

Instructions

1. Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish.
2. Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.
3. Cut half of loaf into 1-inch-thick slices and reserve remaining half for another use. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.
4. Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.
5. Bake, covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.
6. Let stand 10 minutes, then cut into 12 squares.

7. Cheesy Spaghetti Squash Casserole with Sausage and Spinach

Spaghetti Squash Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT55M · Total: PT80M · Yield: [‘8’, ‘8 servings’]

This Spaghetti Squash Casserole is so good, you’ll hardly know you’re eating squash, not pasta! This delicious dinner idea will have everyone going back for seconds!

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• salt and pepper
• 1 pound ground beef
• 1 cup finely chopped yellow onion
• 1 bell pepper (any color, chopped)
• 3 cloves garlic (minced)
• 25 ounce jar marinara sauce*
• 1 teaspoon Italian seasoning
• ⅓ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• chopped fresh parsley or basil (optional, for serving)

Instructions Cook the Spaghetti Squash

1. Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
2. Slice a small amount off of the base and stem ends of the spaghetti squash. Then stand the squash up on one of the flat ends and carefully use a sharp knife to cut the squash in half lengthwise (from the stem end to the base). Be sure to keep your hand that is not holding the knife above the knife for safety. Scoop out the seeds (discard or set aside for roasting).
3. Drizzle the olive oil over the inside of the squash and rub over the squash to distribute. Sprinkle with salt and pepper. Place the squash halves cut side down on the prepared baking sheet.
4. Roast squash in the preheated oven for 30-40 minutes, until just tender when pierced with a fork or knife. Try not to overcook the squash, as it is better to have the strands al dente than mushy.
5. Let the squash cool until it is cool enough to handle. Then use a fork to separate the squash into strands. Reduce the oven temperature to 375° F.

Make the Casserole

1. While the squash cooks, you can begin preparing the casserole. Heat a large skillet over medium-high heat on the stove. Add the ground beef to the hot pan and cook, crumbling with a spoon, until just browned (the meat will continue to cook when you add the onion and bell pepper to the pan). Drain off any excess grease.
2. Add the onion and bell pepper to the pan and cook a for about 3 minutes, until softened, stirring often. Stir in ½ teaspoon salt, ⅛ teaspoon black pepper and the minced garlic and cook for 30 seconds, stirring.
3. Stir in the marinara sauce and Italian seasoning. Reduce the heat to a low simmer and cook for 5 minutes, stirring occasionally.
4. Remove the pan from the heat. Stir in the spaghetti squash strands, followed by the grated Parmesan cheese.
5. Lightly grease a 9×13-inch baking dish with cooking spray. Transfer the contents of the skillet to the baking dish.
6. Bake at 375° F for 10 minutes, then sprinkle with the mozzarella cheese and bake for 10-15 more minutes, until casserole is hot and bubbly on the sides and cheese is lightly browned. Serve garnished with chopped fresh parsley or basil, if desired.

8. Green Bean Casserole

How to Make Green Bean Casserole (with Fresh Green Beans) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Yield: [‘6’, ‘6 people’]

The classic Thanksgiving side dish gets an upgrade with fresh green beans, homemade mushroom sauce, and parmesan cheese. It’s nostalgic, delicious, and decadent holiday eating. Your guests will definitely be asking you for seconds!

Ingredients

• 1 lb green beans
• 6 tbsp butter (divided)
• 3 cloves garlic (minced)
• 2 large shallots (thinly sliced)
• 2-3 C mixed mushrooms (sliced)
• ¼ C flour
• 2 C whole milk
• 1 C chicken stock (I like unsalted)
• 1 C parmesan cheese
• ½ tsp salt
• ¼ tsp pepper
• 1 C French’s Crispy Fried Onions

Instructions

1. Preheat your oven to 350°F.
2. Prep your green beans and add them to a microwave safe dish. Add 1 cup of water, cover, and microwave on high for 3 minutes. While the beans are in the microwave, prepare a large bowl of ice water. Immediately transfer the beans to the ice water to stop the cooking process. Drain, and then set aside in a large bowl.
3. In a large saucepan over medium high heat, melt 2 tbsp of butter. Add the garlic and shallot. Cook until fragrant, about 1 minute. Add the mushrooms. Sauté until soft, about 6-8 minutes. Add the mushroom mixture to the same bowl the green beans are in.
4. In the same saucepan (no need to clean it), add the remaining 4 tbsp of butter. Let it melt, then whisk in the flour. Cook the roux, whisking the entire time. Add the milk slowly, continuously whisking. Repeat with the chicken stock. Allow the sauce to cook for about 5 minutes. It should thicken up enough to coat the back of a spoon.
5. Add the parmesan cheese, salt, and pepper. Stir until the cheese is melted. Add the sauce to the bowl with the beans and mushrooms. Mix well.
6. Pour the casserole mixture into an 8×8″ casserole dish. Bake for 30 minutes, until bubbly and hot.
7. Add the French’s Crispy Fried Onions evenly over the top. Return to the oven and bake for another 5 minutes, until golden and crispy.
8. Serve.

9. Garlicky Green Bean Casserole

Green Bean Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘8’, ‘8 servings’]

This Garlicky Green Bean Casserole is loaded with earthy mushrooms, tender green beans, sharp cheese, and crispy panko breading. Perfect for the holiday season!

Ingredients

• 3 tbsp unsalted butter
• 1/2 medium yellow onion (or sweet onion, diced)
• 8 oz baby bella mushrooms (sliced)
• 3 garlic cloves (minced)
• 1 tbsp fresh thyme leaves (chopped)
• 3 tbsp all-purpose flour
• 1/2 cup dry white wine
• 2 cups chicken stock (or broth)
• 1 1/2 lbs fresh green beans (trimmed and halved or frozen)
• 1 cup shredded sharp white cheddar (divided)
• 1 cup shredded gruyere (divided)
• 1/2 cup heavy whipping cream
• kosher salt and freshly ground black pepper (to taste)
• 4 tbsp unsalted butter
• 4 garlic cloves (slightly smashed)
• 1 1/4 cup panko breadcrumbs

Instructions For the Green Bean Filling

1. Preheat the oven to 350 degrees F.
2. Melt the butter in a large oven-proof skillet over medium-high heat. Add the onions and mushrooms and cook, stirring occasionally, until the mushrooms are tender and browned, about 5-6 minutes.
3. Stir in the garlic, thyme, and flour. Cook, stirring often, until fragrant, about 1-2 minutes.
4. Pour in the white wine and stir, scraping any browned bits from the bottom of the pan. Allow the alcohol to cook off and slightly reduce, about 2-3 minutes.
5. Stir in the chicken stock, bring to a boil, reduce the heat, and simmer for about 5 minutes.
6. Carefully add in the green beans and cook until crisp-tender, about 6-8 minutes. Use a pair of tongs to gently mix the beans as they cook.
7. Remove the skillet from the heat. Stir in ½ cup of sharp white cheddar, ½ cup gruyere, and the heavy cream. Season with salt and pepper to taste.
8. Top the casserole with the remaining cheese and place it in the oven. Bake for 20 minutes.
9. While you wait for the casserole to cook, prepare the garlicky panko topping.
10. After 20 minutes, open up the oven and top the casserole with the garlicky panko crumbs. Close up the oven and allow the casserole to continue baking for an additional 10 minutes.
11. Allow to cool for about 10 minutes, then serve immediately.

For the Panko Crumb Topping

1. Cook butter and garlic in a small nonstick skillet over medium heat, swirling pan often, until foaming subsides and garlic is fragrant, about 3-4 minutes.
2. Add panko and stir to coat evenly. Cook, stirring frequently, until panko is golden brown, about 4 minutes
3. Season with salt, transfer to a plate, and let cool.
4. Discard the garlic and set aside.

10. Sweet Potato Crunch Casserole

Sweet Potato Crunch Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT29M · Total: PT74M · Yield: [’12’, ’12 servings’]

This Sweet Potato Crunch Casserole belongs on your Thanksgiving table this year! It’s made with the best crunchy pecan topping and is well-spiced with classic fall flavors. Plus, there’s a make-ahead and freezer option!

Ingredients

• 4 pounds sweet potatoes (about 5 medium potatoes), peeled and cut into 1-inch chunks
• ¼ cup light brown sugar
• 4 tablespoons (½ a stick) unsalted butter
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg*
• ¼ teaspoon ground ginger*
• ¼ teaspoon ground allspice*
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 6 tablespoons (¾ of a stick) unsalted butter, cold
• ½ cup all purpose flour
• ¼ cup light brown sugar
• ¾ cup chopped pecan halves, divided
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt

Instructions

1. Preheat oven to 375 degrees F. Prepare a 9×13-inch baking dish by spraying it with nonstick spray. (An 8×11-inch baking dish would work too.)
2. Add sweet potato chunks to a large pot. Pour water over sweet potatoes until potatoes are fully covered. Set over medium heat and bring to a boil. Cook for about 15 minutes, or until the sweet potatoes are fork tender.
3. Drain the potatoes. Add brown sugar, butter, vanilla, cinnamon, nutmeg, ginger, allspice, salt, and pepper to the pot with the potatoes. Mash into the potatoes until smooth, evenly combined, and the butter is fully melted.
4. Make the crunch topping: Add butter, flour, brown sugar, ½ cup chopped pecans, cinnamon, and salt to a medium-sized bowl. Using a pastry cutter, fork, or cold hands, cut the butter into the ingredients until it resembles a pea-size crumb.
5. Spoon mashed sweet potatoes into the prepared baking dish. Use the back of the spoon to spread the sweet potatoes out into a flat, even layer.
6. Top potatoes from edge to edge with the pecan crunch topping. Sprinkle the top with an additional ¼ cup of chopped pecans. Work quickly so the butter in the crunch topping doesn’t melt on top of the warm potatoes.
7. Bake for 14 to 17 minutes, or until golden brown on top and the potatoes are warmed through.

11. Biscuits and Gravy Breakfast Casserole

Biscuits and Gravy Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’]

This easy Biscuits and Gravy Breakfast Casserole layers biscuits, breakfast sausage, eggs, cheddar cheese, and peppered gravy into a delicious breakfast bake perfect for holidays or weekend brunch.

Ingredients

• 1 (8-count) package refrigerated biscuits (such as Pillsbury Grands)
• 6 large eggs
• 1 (2.3 oz) packet peppered gravy mix
• 1 lb mild breakfast sausage
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• Salt and pepper (to taste)

Instructions

1. Prepare the pan: Preheat oven to 350°F and grease a 9×13-inch baking pan.
2. Cook the sausage: Cook the breakfast sausage in a large skillet until no longer pink. Drain the grease and set aside.
3. Add the biscuits: Cut each biscuit into 4 pieces and arrange the biscuit dough pieces evenly across the bottom of the prepared pan.
4. Layer the casserole: Spread the cooked sausage evenly over the biscuit pieces, then sprinkle the shredded cheddar cheese on top.
5. Add the eggs: In a small bowl, whisk together the eggs and milk, adding salt and pepper to taste. Pour the egg mixture evenly over the cheese.
6. Add the gravy: Prepare the peppered gravy mix according to package directions, then pour the gravy evenly over the egg mixture.
7. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the biscuits are golden brown and cooked through.
8. Serve: Remove from the oven and allow to sit for a few minutes before serving. Enjoy!

12. Overnight Savory French Toast Sausage Bake

Savoury French Toast Sausage Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Yield: [‘9’, ‘9 squares’]

A delicious and hearty breakfast bake using brioche bread and a savoury custard all baked together to golden perfection.

Ingredients

• 1 lb spicy ground sausage
• 1 bell pepper, diced
• 4 eggs
• 1.5 cups milk
• 1 loaf Brioche Bread

Instructions

1. In a large skillet brown the sausage and cook the peppers all together
2. When it is cooked through, remove and set on a paper towel lined plate to drain the excess grease.
3. Dice up an entire loaf of brioche bread into 1 inch cubes.
4. In a greased 9×9 baking dish, add the bread cubes.
5. In a mixing bowl whisk together the eggs, milk, and slightly cooled sausage and pepper mix.
6. Pour directly over the bread cubes in the baking dish.
7. Press the bread into the dish so it gets completely submerged in the liquid.
8. Let this rest for at least 30 minutes but up to 8 hours. Tightly cover with tin foil.
9. When you are ready to bake, heat the oven to 350 and bake it with the foil on for 40 minutes.
10. It should be golden brown when you remove the foil. Enjoy!

13. Rutabaga and Butternut Squash Casserole

Tender Butternut Rutabaga Gratin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT90M · Total: PT135M · Yield: [‘8’]

This cheesy baked rutabaga and butternut squash casserole is a delicious vegetable gratin that can be served as a side dish or vegetarian main course. This simple veggie bake is layered with sweet and savory flavors you’ll love.

Ingredients

• 2 leek (white and pale green parts only)
• 1 bulb fennel (cored and thinly sliced)
• 2 teaspoons olive oil
• 2 teaspoons butter
• 2 teaspoons fresh thyme (minced)
• 1/4 teaspoon kosher salt
• 1 pinch black pepper
• 3 tablespoons butter
• 3 tablespoons flour
• 3/4 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper (or regular black pepper)
• 3 cups warm milk
• 1 small butternut squash (peeled, seeded and thinly sliced)
• 1 small rutabaga (peeled and thinly sliced)
• melted fennel and leeks (from above)
• bechamel (from above)
• 2 cups blend of grated cheese (such as gruyere, comte, emmenthaler, mozzarella, monterey jack)

Instructions PREHEAT THE OVEN:

1. Arrange the oven rack in the center of the oven and Preheat the oven to 375° F.

FOR THE MELTED FENNEL AND LEEKS:

1. Trim the leeks of the root and tough green ends. Cut the leeks into 1/4″ thick rounds and transfer to a medium bowl filled with cool water. Separate the leek rings and swish with the water to remove any grit or debris. Transfer to a salad spinner to dry the leeks.
2. Heat the olive oil and butter over medium heat and add the leeks and fennel, salt, pepper and thyme.
3. Stir to combine, cover with a tight fitting lid and reduce the heat to medium low, cooking until the vegetables are very soft, tender and translucent, about 10-12 minutes. Do not brown the vegetables. Set aside.

FOR THE BECHAMEL:

1. In a large saucepan, melt the butter over medium high heat. Sprinkle in the flour, mustard powder, garlic powder, kosher salt and pepper. Whisk to combine, so that there’s no my dry floury bits.
2. Add warm milk a little at a time, stirring constantly. It will be a little clumpy at first, but as you continue to stir (or whisk), the clumpier bits will melt into the sauce. Stir constantly and bring the sauce to a boil for one minute or until the bechamel sauce thickens. Set aside.

ASSEMBLE THE GRATIN:

1. Spray a 2 quart casserole dish with vegetable spray. Spoon about 1/4 to 1/3 cup of bechamel sauce into the casserole and spread across the bottom.
2. Layer the bottom with about 1/3 of the slices of rutabaga and butternut squash, alternating between the two to get a good blend.
3. Top with 1/3 of the melted leeks, 1/3 of the bechamel and 1/3 of the cheese mixture.
4. Continue layering the casserole like this, ending with bechamel and cheese. Cut a piece of tin foil to cover the dish and spray with vegetable spray. Cover the casserole tightly with the foil (vegetable spray side down) and bake for one hour. (The vegetable spray will prevent the cheese and topping from sticking to the foil.
5. REDUCE THE OVEN TEMPERATURE TO 350° F.
6. Remove the foil and continue to bake for 30 minutes or until the vegetables are tender and yield when poked with a sharp knife.
7. Remove the gratin from the oven and let cool for 10 minutes before serving.
8. Note: Rutabaga and butternut squash contain more liquids than you might think and will leak into the casserole. It doesn’t hurt anything, but if it bothers you, just tilt the casserole and spoon out the excess liquid (or use a turkey baster to suck it up). I soaked up about 1/3 cup of liquid from mine.

14. Brown Butter Sweet Potato Casserole

Vegan Sweet Potato Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT35M · Total: PT95M · Yield: [’10’]

This elevated yet easy Vegan Sweet Potato Casserole is a must-have side dish for the holidays! Brown butter-mashed sweet potatoes are infused with warm spices, then topped with a sweet and salty oat-nut crumble and baked in the oven. Comforting fall weather food doesn’t get much better than this!

Ingredients

• 4 pounds (1.8kg) sweet potatoes, (scrubbed but kept whole)
• 6 tablespoons (84g) vegan butter, (sliced into pieces)
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• Scant 1 teaspoon sea salt
• 1/2 cup (50g) gluten-free rolled oats
• 1 cup (105g) raw walnuts and/or pecans
• 6 tablespoons (42g) almond flour (or almond meal)
• 2 1/2 teaspoons brown sugar or coconut sugar
• Scant 1/4 teaspoon sea salt
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 2 tablespoons + 1 teaspoon vegan butter, (melted)
• 1 1/2 tablespoons pure maple syrup

Instructions

1. Bake the sweet potatoes. Preheat the oven to 425°F/218°C. Lightly slash the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a baking sheet (I line mine with parchment paper for easy cleanup). Bake for 45-55 minutes, or until the potatoes are fork tender.
2. Meanwhile, prepare the crumble topping. In a medium bowl, mix together the oats, walnuts, pecans, almond meal, brown sugar or coconut sugar, salt, cinnamon, and nutmeg. Then pour in the melted vegan butter and maple syrup and fold in with a fork until crumbly and just slightly sticky.
3. Brown the vegan butter. Set aside a bowl near the stove. Add a light-colored skillet to the stove and add the butter. Heat over medium and stir occasionally. Once the butter is melted and foamy, stir often and swirl the pan to ensure even browning and cooking, until it foams and then eventually browns and smells nutty, a total of 5 to 7 minutes (will depend on brand of butter).Immediately pour the butter into the bowl to stop cooking.
4. Once the baked sweet potatoes are cool enough to handle, slip off the peels and discard. Transfer the potatoes a large bowl.
5. Reduce the oven temp to 375°F/190°C. Lightly grease a 2-quart / 2 liter baking pan.
6. Mash the potatoes. Use a potato masher, ricer, or handheld electric mixer to break up the sweet potatoes and mash them but not until completely smooth.
7. Make the mashed sweet potatoes. Pour the browned butter over the mashed sweet potatoes, and use a silicone spatula or wooden spoon to fold it in. Add in the vanilla extract, cinnamon, ginger, nutmeg, and salt. Fold until all ingredients are incorporated and potatoes are creamy and smooth. Taste, adding more salt to taste.
8. Assemble. Add the mashed sweet potatoes to the prepared baking dish and smooth out the surface. Sprinkle the crumble topping over the mashed sweet potatoes.
9. Bake in the preheated oven at 375°F/190°C for 35-40 minutes, or until the sweet potato mixture just starts to pull away from the edges of the pan and the topping is nicely golden brown. Allow to cool for 15 to 20 minutes before slicing.

15. Breakfast Donut Casserole with Chia Seeds and Flax

Breakfast Donut Casserole with Chia Seeds and Flax is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 medium day-old glazed donuts, cut into 1-inch pieces (about 5 cups)
• 4 large eggs
• 1 1/2 cups whole milk (or milk of choice)
• 1/4 cup granulated sugar
• 2 tablespoons packed brown sugar
• 3 tablespoons unsalted butter, melted
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 3 tablespoons ground flaxseed (flax meal)
• 2 tablespoons chia seeds
• 1/2 cup fresh berries or sliced banana (optional)
• Glaze (optional): 1/2 cup powdered sugar + 1–2 tablespoons milk or lemon juice

Instructions

1. 1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch (or similar) baking dish with butter or nonstick spray.
2. 2. Cut the donuts into roughly 1-inch pieces and spread them evenly in the prepared baking dish. Scatter the chia seeds and ground flax evenly over the donut pieces; add the optional fruit if using.
3. 3. In a medium bowl, whisk together the eggs, milk, granulated sugar, brown sugar, melted butter, vanilla extract, ground cinnamon and salt until smooth and combined.
4. 4. Pour the egg-milk mixture evenly over the donut pieces, pressing the donuts gently with a spatula so they soak up the custard. Let the dish rest for 10–15 minutes so the chia and flax can absorb some liquid.
5. 5. Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the top is golden, the edges are set, and a knife inserted near the center comes out mostly clean (a slight custard wobble is fine).
6. 6. While the casserole bakes, if you want a glaze, whisk the powdered sugar with 1–2 tablespoons milk or lemon juice until smooth and pourable; adjust the liquid to reach the desired consistency.
7. 7. Remove the casserole from the oven and let it cool for 8–10 minutes. Drizzle the glaze over the warm casserole and sprinkle any extra chia or flax on top if desired.
8. 8. Taste a small piece and, if needed, add a pinch of cinnamon or a light dusting of powdered sugar to adjust sweetness. Serve warm, dividing into 4 portions.
9. 9. Store any leftovers covered in the refrigerator for up to 2 days; rewarm individual portions in the microwave until heated through before serving.

16. Brussels Sprouts Casserole

Brussels Sprouts Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT19M · Total: PT29M · Yield: [‘6’, ‘6 people’]

This Brussels Sprouts Casserole takes the humble sprout and turns it into a cheesy, comforting side dish that everyone will ask for. Tender Brussels sprouts are enveloped in a creamy sauce, topped with golden melted cheese and crisp edges. Easy to make, rich in flavor, and irresistibly good. Yes, even the Brussels sprout skeptics will keep reaching for seconds.

Ingredients

• 2 lb Brussels sprouts (ends trimmed and cut in half)
• 8 oz cream cheese (softened)
• ½ cup half-half cream (or heavy cream)
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and freshly ground black pepper
• 1 cup mozzarella (shredded)
• Fresh parsley (chopped)

Instructions

1. Adjust the oven rack to the middle position, and preheat oven to 425°F.
2. Steam Brussels sprouts by filling a large pot with about 2 cups of water and place a steamer basket in the bottom. Bring the water to a boil. Place the Brussel sprouts into the steamer basket. Cover the pot and steam until the Brussels sprouts are fork tender (6 minutes).
3. Meanwhile, in a large bowl add cream cheese, half-half cream, garlic powder, onion powder, salt and freshly ground black pepper. Mix everything well to combine all the ingredients together.
4. Remove the Brussels sprouts from the heat and place in the cream cheese mixture bowl. It’s not necessary to let Brussels sprouts cool down. The hot Brussels sprouts will help to melt the cheese.
5. Spoon the Brussels sprouts mixture into an oiled casserole dish and top with mozzarella cheese. Bake uncovered for 10 minutes or until the cheese is melted.
6. If you want the Brussels sprouts to be a little bit browned, you can turn the broiler on high for the final 3 minutes and broil it. Keep a close eye on it, so that it does not burn. Before serving, top with fresh chopped parsley.

17. Fresh Green Bean Casserole with Bacon

Green Bean Casserole With Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘8’, ‘8 Servings’]

Creamy fresh green bean casserole with bacon has a homemade onion and garlic sauce that is so delicious at the holidays. No canned soup here!

Ingredients

• 2 pounds fresh green beans (ends trimmed and green beans snapped in half)
• 6 strips cooked bacon (diced, about 1/2 cup)
• 1 3/4 cup crispy fried onions (or 3.5 ounces)
• 3 cloves garlic (minced)
• 1 medium yellow onion (thinly sliced)
• 6 Tablespoon salted butter
• ½ cup all purpose flour
• 1 cup chicken broth
• 1 ½ cups milk
• ½ cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 350℉. Fill a large bowl with ice water. Grease a 9×13” baking dish or two 1 1/2 quart baking dishes.
2. Bring a large pot of salted water to a rolling boil. Add green beans to the boiling water and cook for 2-3 minutes until they turn bright green.
3. Remove the green beans and place in the large bowl filled with cold water to stop them from cooking, you can add ice cubes to help cool the water. This is called blanching. Once the green beans have cooled, drain well and set aside.
4. In a large saucepan, melt butter over medium heat then bump the heat down to medium-low. Add sliced onions and garlic. Cook about five minutes stirring frequently until onions are soft and translucent.
5. Add flour to the saucepan and stir over medium low heat for one minute until flour just begins to brown.
6. Slowly add the chicken broth while whisking until the liquid is smooth and the flour dissolves.
7. Slowly add in milk, and then heavy cream, each time whisking well. Add salt and black pepper, then taste and add more if desired. The mixture will be the consistency of a cream soup. If the liquid is too thick, add a liitle more chicken broth at a time and whisk until everything is smooth and creamy.
8. Place green beans in either a greased 9 x 13 baking dish or two 1 1/2 quart baking dishes. Pour the cream mixture over the green beans and stir in gently. Top the green beans with diced bacon and crispy fried onions.
9. Cover the pan with aluminum foil. Bake the green bean mixture for 30 minutes covered.
10. Remove foil and bake another 10 minutes or until bubbly and brown on top. Serve and enjoy!

18. Broccoli Rice Casserole

Broccoli Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’]

This delicious broccoli rice casserole will be one of your favorite make-ahead meals to keep on hand for a busy weeknight or a lazy weekend.

Ingredients

• 2 tablespoons butter
• 1 onion (diced)
• 1 cup rice
• 8 ounces chicken stock
• 1 cup cream (half & half)
• 1 tablespoon olive oil
• 1 cup corn
• 20 ounces broccoli florets (chopped)
• 1 teaspoon salt
• 8 ounces cheddar cheese (shredded)
• 1 cup parmesan cheese (divided)
• 6 tablespoons butter (melted)
• 1 cup panko
• 1/4 teaspoon smoked paprika

Instructions

1. Bring a pot to heat over medium-high heat, and melt the butter. Stir in the onion and cook until it is slightly opaque. About 2-3 minutes.
2. Mix in the rice, stock, and cream, then bring to a boil. Reduce heat, cover with a lid, and simmer until all the liquid has been absorbed and the rice has cooked – approximately 15-20 minutes. Remove from heat and set aside.
3. Heat another pot over medium-high heat and add oil. Mix in corn, broccoli, and salt. Cook until tender – approximately 3-5 minutes.
4. Spoon the rice mixture into the broccoli, add the cheddar and a 1/4 cup of parmesan, and stir to combine.
5. Combine melted butter, panko, remaining parmesan, and smoked paprika in a bowl. Stir to incorporate.
6. Spoon your broccoli and rice mixture evenly into a greased casserole dish and top with breadcrumb mix.
7. Cook at 350F for 25-30 minutes, – when the panko topping is golden brown. Once out of the oven, allow the casserole 5-10 minutes to cool.
8. Cut into individual portions, serve, and enjoy!

19. Baked Overnight Eggnog French Toast Casserole

Overnight Eggnog French Toast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT65M · Yield: [’12’, ’12 servings’]

This make-ahead baked overnight eggnog French toast casserole with streusel topping is a family favorite. The sweet, creamy eggnog combined with warm, crunchy toast creates a delicious casserole that takes only minutes to prep the night before.

Ingredients

• 1 loaf French Bread (cut or tore in 1-inch cubes)
• 8 large eggs
• 2½ cups eggnog
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 tbsp vanilla extract
• 1½ teaspoons ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup all-purpose flour
• ½ cup light brown sugar
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• ⅓ cup butter
• Maple syrup, powdered sugar, or cream cheese glaze for serving
• 2 ounces cream cheese (softened)
• ⅛ cup butter (softened)
• ½ tsp vanilla extract
• ½ cup powdered sugar

Instructions

1. Step 1: Prep. Lightly grease a 9 x 13-inch baking dish with butter or cooking spray. Set aside.
2. Step 2: Add bread. Spread bread cubes evenly in the bottom of the prepared baking dish.
3. Step 3: Combine. Whisk together the eggs, then add the eggnog, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and nutmeg. Pour the eggnog mixture evenly over the bread cubes, making sure that all of the bread is moistened. Flip some of the bread pieces over if they don’t get any custard mixture on them.
4. Step 4: Refrigerate. Cover the baking dish with plastic wrap, and place in the refrigerator overnight, or at least 8 hours.
5. Step 5: Streusel topping. In a small bowl, combine flour, brown sugar, cinnamon, nutmeg, and salt. Cut in the butter until it forms a crumbly texture with pea-size clumps. Place in an airtight container or plastic bag, and place in the fridge until ready to use.
6. Step 6: Bake. Remove the casserole from the refrigerator, and let it sit at room temperature while the oven preheats. Preheat the oven to 350 degrees F. Sprinkle the streusel topping evenly over the casserole. Bake uncovered for 45 to 55 minutes, until the casserole is cooked through and set.
7. Step 7: Make the glaze, if desired. To make the cream cheese glaze, blend the cream cheese, butter, vanilla extract, and powdered sugar with an electric mixer until smooth.
8. Step 8: Serve. Serve individual portions warm with a cream cheese glaze drizzle, a dusting of powdered sugar, a drizzle of real maple syrup, or fresh berries.

20. French Toast Pancakes Casserole

French Toast Pancakes Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 18 four-inch pancakes made with Krusteaz® Light & Fluffy Buttermilk
• 2 cups half and half
• 2 eggs
• 1 tbsp pure vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• 2 tbsp granulated sugar
• 1 stick (½ cup unsalted butter, melted + 2 tbsp for greasing)
• 18 four-inch pancakes (prepared using Krusteaz® mix)
• 3 tbsp light brown sugar
• ½ cup chopped pecans
• 1 cup fresh blueberries + ½ cup for serving
• 2 cups homemade whipped cream (recipe below)
• 1 tbsp orange zest
• Pancake or maple syrup (for serving)

Instructions Directions for making the pancakes:

1. In a medium bowl, whisk together Krusteaz® pancake mix and water until smooth.
2. Cook 18 four-inch pancakes on a griddle, following package instructions. Set aside to cool.

Make the French Toast Batter

1. In a large bowl, whisk together half and half, eggs, vanilla extract, cinnamon, cardamom, and sugar until well combined.

Assemble + Bake The Casserole:

1. Brush 2 tbsp melted butter onto the bottom and sides of a 9″ x 10″ baking dish.
2. Arrange the pancakes in overlapping layers in the dish.
3. Pour the French toast batter evenly over the pancakes, ensuring all are soaked.
4. Mix the melted butter (½ cup) and brown sugar in a small bowl. Drizzle half over the pancakes.
5. Cover with plastic wrap and refrigerate for at least 2-3 hours or overnight for best results.
6. Preheat the oven to 400°F.
7. Remove the dish from the fridge and discard the plastic wrap. Sprinkle 1 cup of blueberries and ¼ cup of pecans over the top.
8. Bake uncovered for 35 minutes on the center oven rack.
9. Remove the dish from the oven and drizzle the remaining melted butter and brown sugar mixture over the French toast pancakes.
10. Top the French Toast Pancakes Casserole with homemade whipped cream (recipe below) and freshly grated orange zest.
11. Add more fresh blueberries and chopped pecans.  Serve with pancake or maple syrup.

21. Turkey Hash Brown Breakfast Casserole

Turkey Hash Brown Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘8’, ‘8 servings’]

Made with plenty of cheese, eggs, ground turkey, and onion, this turkey hash brown casserole couldn’t be easier to make. You can even prep it the night before!

Ingredients

• 1 Tablespoon olive oil
• 1/2 cup onion (chopped)
• 1 pound lean ground turkey
• 1 teaspoon Italian herbs
• 12 large eggs (lightly beaten)
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 16 ounces frozen shredded hash brown potatoes (thawed)
• 4 ounces shredded cheddar cheese (1 cup)

Instructions

1. Heat oil in a large skillet. Add the chopped onion and saute for a couple of minutes.
2. Then add the ground turkey as well as the Italian herbs and cook over medium – high heat for 3-4 minutes, stirring frequently.
3. In a bowl, whisk together eggs with the garlic salt and pepper.
4. Stir in the hash browns, 1/2 cup of the cheese, and the onion/turkey mixture, to the bowl with the eggs.
5. Transfer to a greased 13×9 baking dish and top with remaining 1/2 cup of cheese.
6. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean.

22. Holiday Leftovers Breakfast Casserole

Holiday Leftovers Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’]

Use leftover rolls and this great Boozy Cranberry Sauce for this bright casserole.

Ingredients

• 1 pound day-old challah bread ( (brioche, dinner rolls, or Hawaiian bread))
• 6 large eggs
• 2 tablespoons orange zest ((from 2 medium oranges), separated)
• 2 cups whole milk
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom (optional)
• pinch kosher salt
• 2 cups Boozy Spiced Cranberry Sauce ( (or other tart fruit preserves))
• 1 cup powdered sugar
• 2 tablespoons orange juice (freshly squeezed )

Instructions Soak and Bake the Holiday Leftovers Casserole

1. Lightly grease a 9″x13″ casserole dish. Preheat the oven to 350°F if you are baking the casserole the same day.Use a serrated bread knife to cut the bread into 1-1 1/2″ cubes.
2. In a large mixing bowl, whisk together the eggs, 1 tablespoon of the orange zest, milk, cream, granulated sugar, and the vanilla until smooth.
3. In a separate smaller prep bowl, mix together the ground cinnamon, cardamom and salt, then add this spice mixture to the custard. Whisk until the mixture is smooth.
4. Fold the bread into the custard. Makes sure the custard soaks into each cube of bread. Place the uncovered dish in the refrigerator to allow the bread to soak for at least one hour prior to baking.
5. Just before baking, scoop the Boozy Cranberry Sauce onto the top of the casserole, nestling the sauce in between the cubes of bread.
6. Bake for 40-50 minutes, or until the casserole is golden brown and puffs in the center. A knife inserted into the center should come out clean.

Make the Orange Glaze

1. Add the powdered sugar to a mixing bowl. Add a tablespoon of the orange juice to the sugar. Whisk until the glaze is smooth, adding more of the orange juice as needed to thin it out to your preferred consistency.
2. Stir in the remaining orange zest, if desired- anywhere from a teaspoon to all of the remaining zest.
3. Once the casserole is fully baked, remove it from the oven and allow it to cool for 15 minutes. Drizzle a generous amount of the Orange Glaze over the casserole, then serve.

23. Vegan Cauliflower Cheese

Vegan Cauliflower Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’]

A cute and vegan twist on the classic cauliflower cheese. Made with a romanesco cauliflower for a fun and festive side dish

Ingredients

• 1 head cauliflower (or romanesco cauliflower either is fine!)
• 35 g plain flour
• 60 ml sunflower oil (or olive oil)
• 500 ml plant milk (unsweetened oat or soya is best)
• 1 tbsp miso
• 1 tbsp dijon mustard
• 1 tbsp nutritional yeast
• Salt and pepper to taste
• 2 tbsp grated vegan cheese
• 50 g panko breadcrumbs
• 1 tsp olive oil
• 1 tsp nutritional yeast
• 1/2 tsp smoked paprika- optional. (or any other spice you fancy. Chilli powder, baharat. )

Instructions Prepare the cauliflower

1. Cut the cauliflower into large florets. Trim the stalk and chop too
2. Spray with a little oil and air fry at 180°C /356 °F for 5 minutes.
3. ALTERNATIVELY- Heat a large wok or frying pan, add the cauliflower florets and cook until they just catch.
4. Put a large lid on over the florets and let their natural water content steam them for 3-5 minutes until softened

Make the cheese sauce

1. In a pan, gently heat the oil and add the flour
2. Stir the flour until it starts to colour a soft brown. This prevents the sauce tasting ‘floury’
3. Add the plant milk bit by bit, whisking all the time to prevent lumps forming
4. Once a smooth sauce is achieved, whisk in the miso, nutritional yeast and mustard
5. Taste and add more of the flavourings if you want a stronger taste

To make the crunchy topping

1. Mix together the panko, a little olive oil and seasonings. Mix to cover all the panko in a little oil. This ensures it browns nicely.

To assemble the cauliflower cheese

1. In an oven proof dish, arrange the cauliflower florets and stems. Use the stems to lift up some florets so they point up further than others for a cute ‘mountain’ effect
2. Gently pour over the cheese sauce
3. Sprinkle over the panko mixture and the vegan cheese if using.
4. Bake in a moderate (180°C/Gas Mark 4/350°F) oven for 15-20 minutes until bubbling and golden.
5. Serve immediately

24. Cheesy Green Bean Casserole with Cherry Tomatoes

Cheesy Green Bean Casserole with Cherry Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 as a main course, 8 as a side’]

With two kinds of cheese, green beans and cherry tomatoes, this Cheesy Green Bean Casserole is a tasty and healthy side or even a light entrée!

Ingredients

• 1 1/2 pounds frozen or fresh green beans (trimmed)
• 1/2 teaspoon sea salt
• 3/4 pound cherry tomatoes (about 3 cups)
• 1/2 pound fresh mozzarella (block form or small cigcigline balls, drained)
• 6 large fresh basil leaves (see note for substitution)
• 2/3 cup grated fresh Parmesan
• 1/4 cup dry bread crumbs
• 3 tablespoons extra-virgin olive oil
• ¼ cup dry bread crumbs
• 1/3 cup grated fresh Parmesan

Instructions

1. Preheat to 375 degrees F.
2. If using fresh green beans, cut into bite sized pieces and cook (boil or microwave) until they are just tender, 4-8 minutes. Drain and partially cool by running cold water over the beans. If using frozen green beans, thaw and pre-cook briefly if not tender.
3. Julienne the basil leaves by rolling them up and slicing into thin ribbons. Cut the fresh mozzarella into 1 inch pieces if needed. Drain if in water or oil.
4. In a 2- or 3-quart baking dish or Dutch oven, combine the casserole ingredients and stir to combine. Sprinkle the topping ingredients over the top.
5. Bake the casserole, covered, until heated through. If your green beans were warm to start, this will be about 25 minutes. If cold, about 40 minutes.
6. (Optional) Remove lid of casserole and increase oven temperature to 400F to let the topping brown more, 5-10 minutes.
7. Serve hot in the baking dish.

25. Sweet Potato Casserole with Marshmallows

📋Sweet Potato Casserole With Marshmallows And Pecans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Yield: [’10’, ’10 servings’]

This sweet potato casserole is the perfect side dish for Thanksgiving and Christmas dinner. A classic dish with warming fall-flavored spices and topped with delicious pecan streusel and gooey mini marshmallows.

Ingredients

• 2.5 lbs sweet potatoes (peeled and diced into small cubes)
• ½ cup water
• 2 eggs
• ¾ cup light brown sugar
• 4 tablespoons butter (unsalted)
• 1 teaspoon vanilla
• ¼ teaspoon salt
• ¼ teaspoon clove powder
• 1 teaspoon cinnamon powder
• 1/8 teaspoon nutmeg powder
• ¼ cup pecans (chopped)
• 1 cup pecans (chopped)
• 1 cup light brown sugar
• 4 tablespoons plain flour
• ½ cup butter (chilled cut into cubes)
• ¼ teaspoon clove powder
• ½ teaspoon cinnamon powder
• 1/8 teaspoon nutmeg powder
• ½ teaspoon vanilla extract
• And
• 2 cups mini marshmallows

Instructions

1. Start by peeling sweet potatoes. Dice into small cubes. Add diced sweet potatoes into a pan, pour ½ cup water, and bring it to a boil. When water begins to boil, cover and cook on low flame until potatoes are cooked through and tender.  Will take around 12 to 15 minutes.
2. Drain all water from the pot. Allow sweet potatoes to rest for a while. This will help remove any excess water from the potatoes.
3. Transfer cooked potatoes into a bowl. Mash using a potato masher.
4. Add all ingredients – eggs, brown sugar, spices, vanilla, and chopped pecans to the bowl.
5. Beat using a hand blender or mash with a masher until fluffy.
6. Grease a casserole dish with butter. Cooking oil like canola oil may be used to grease casserole.
7. Transfer potato filling into prepared casserole/baking dish. Set aside.
8. Into a food processor add pecans, light brown sugar, chilled butter(cubed), plain flour, spice powder, and vanilla extract.
9. Pulse a few times until the crumble mixture resembles pea-sized crumbs. Do not over-blend the mix.
10. Spread pecan crumb topping evenly over potato filling.
11. Bake in a preheated oven at 375 degrees Fahrenheit for 25 to 35 minutes until golden brown.
12. Remove the casserole from the oven. Spread mini marshmallows evenly on top. Bake in the oven for 5 to 10 minutes or broil for 1 or 2 minutes. Do not broil longer, marshmallows will burn quickly.
13. Serve immediately.

26. Cinnamon Cranberry Overnight French Toast

Cinnamon Cranberry Overnight French Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 thick slices day-old bread (brioche or challah), roughly 1 pound, cut or torn into 1–2″ pieces
• 4 large eggs
• 2 cups (480 ml) whole milk (or 1 cup milk + 1 cup half-and-half for richer custard)
• 1/4 cup (50 g) packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 3/4 cup (90 g) dried cranberries
• 1 teaspoon orange zest (optional, for brightness)
• 2 tablespoons unsalted butter, softened (for greasing and dotting)
• Maple syrup or powdered sugar, for serving (optional)

Instructions

1. 1. Prepare and measure: gather all ingredients. Cut or tear the bread into 1–2″ pieces so it soaks evenly. Lightly grease a 9×9-inch (or similar) baking dish with 1 tablespoon of the butter.
2. 2. Layer the bread: place half of the bread pieces in the prepared dish in an even layer. Sprinkle half of the dried cranberries and half the orange zest (if using) over the bread, then add the remaining bread and top with the rest of the cranberries and zest.
3. 3. Make the custard: in a large bowl, whisk together the eggs, milk (or milk + half-and-half), brown sugar, ground cinnamon, vanilla extract, and salt until smooth and the sugar begins to dissolve.
4. 4. Combine bread and custard: pour the custard mixture evenly over the layered bread, pressing down gently with a spatula or your hands so the custard soaks into the bread. Dot the top with small pieces of the remaining 1 tablespoon of butter.
5. 5. Refrigerate overnight: cover the dish tightly with plastic wrap or a lid and refrigerate 6–12 hours so the bread fully absorbs the custard.
6. 6. Preheat and rest: when ready to bake, preheat the oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature for 15–20 minutes while the oven heats.
7. 7. Bake covered, then uncovered: cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking 10–15 minutes more, until the top is golden and the center is set (a knife inserted in the center should come out mostly clean).
8. 8. Finish and rest: if the top is browning too quickly, cover loosely with foil. When baked, remove from the oven and let rest 10 minutes so the custard firms further.
9. 9. Taste and adjust: sample a small portion; if you want more sweetness, drizzle with maple syrup or dust with powdered sugar. Adjust any final flavor with an extra pinch of cinnamon or a little extra orange zest if desired.
10. 10. Serve: cut into 4 portions and serve warm. Leftovers can be refrigerated for up to 3 days and reheated in a low oven or toaster oven until warmed through.

27. Homemade Green Bean Casserole

Homemade Green Bean Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

This creamy and delicious homemade green bean casserole is simple to make. No canned soup, instead this casserole uses sour cream and cream cheese.

Ingredients

• 2 pounds fresh green beans (rinsed and trimmed)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup sour cream
• 2 oz cream cheese (softened)
• 1/4 cup cream (heavy or whipping cream)
• 1/2 cup crushed crackers, cornflakes or French fried onions (Ritz or Townhouse crackers work well)
• 1 tbsp melted butter
• 1 cup OPTIONAL – cheddar or Monterey jack cheese (shredded or grated)

Instructions

1. Preheat oven to 350 degrees F.
2. In a large pot boil water for green beans. Boil green beans for 3-4 minutes, just enough to parboil them. Drain beans and rinse with cold water to stop the cooking. Pat dry. Beans will finish cooking in oven.
3. In a large pan over medium heat, add and melt 2 tbsp of butter. Sprinkle flour into butter, then immediately whisk to combine well, for approximately one minute. Add sugar and salt, and mix to combine. Reduce heat to low and add cream cheese. Mix until well combined and smooth. Turn off heat and add in sour cream, stirring until smooth. Stir in cream until well combined.
4. Combine green beans and cream mixture, gently mixing together to coat well.
5. Transfer green beans to a 13×9 baking dish that has been sprayed with non-stick cooking spray. If desired, sprinkle cheese over top of casserole. In a separate bowl combine remaining melted butter with cracker crumbs or fried onions. Sprinkle mixture over casserole. Bake for approximately 30 minutes or until top is bubbly and cheese is starting to brown.

28. Overnight Cinnamon Roll Casserole

Cinnamon Roll Casserole (Overnight Make Ahead Too!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [’12’, ’12 people’]

Cinnamon Roll French Toast Casserole is a delicious prep-ahead sweet breakfast casserole perfect for busy holidays like Christmas and Thanksgiving. Delicious, sweet, and oh-so-easy to make, this is the BEST sweet breakfast casserole that everyone will thank you for.

Ingredients

• 1/2 stick butter (melted)
• 2 cans Pillsbury refrigerated cinnamon rolls (the cans are typically 12.4 oz a piece, reserve icing)
• 6 eggs
• 1/2 cup Heavy Whipping Cream
• 2 tsp Ground Cinnamon
• 2 tsp Vanilla Extract
• 1 cup Pecan (Pieces or left whole)
• 1 cup Maple Pancake Syrup (for topping)

Instructions

1. Preheat the oven to 375 degrees.
2. Melt butter down in the microwave and pour into an oven-proof glass 9 x13 pan. Swirl the butter around so it covers the bottom of the dish.
3. Cut each refrigerated cinnamon roll into eight pieces (2 cans worth).
4. Place cut cinnamon roll pieces into the casserole dish on top of the melted butter.
5. In a separate mixing bowl, beat together eggs, ground cinnamon, heavy whipping cream, and vanilla extract.
6. Pour egg mixture over the pieces of cinnamon rolls in the dish, covering as much as possible.
7. Drizzle 1 cup of maple syrup over the entire dish as a topping and sprinkle with pecan pieces.
8. Bake French Toast Casserole in the oven for as little as 25 minutes or as much as 40 minutes. The trick here is to make sure your rolls are cooked in the center without burning the tops of the casserole or drying out the rolls. A gas oven and slightly thicker (17 oz) rolls, took 35 minutes total.
9. Pull the cinnamon roll breakfast casserole out and let cool for about 10 minutes.
10. Melt the container of icing from rolls (make sure you remove the metal lid) in the microwave for 10 seconds.
11. Pour the icing onto the top of the cinnamon French toast casserole.
12. Serve cinnamon roll breakfast casserole while still warm – it can also be served with additional powdered sugar, extra icing, or maple syrup.

29. Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT40M · Total: PT65M · Yield: [‘8’, ‘8 Servings’]

Cheesy loaded mashed potato casserole is full of creamy potatoes packed full of savory bacon and gooey cheese. This dish is always a hit for a party, potluck or holiday like Thanksgiving, Christmas or Easter!

Ingredients

• 3 pounds potatoes (we used yukon gold, peeled)
• 1 ½ teaspoons salt
• 6 tablespoons butter
• ¾ cup milk
• ½ cup sour cream
• ¼ teaspoon black pepper
• 3/4 cup bacon crumbles (we used thick cut, cooked and chopped (about 16 oz. package or 12 slices))
• 2 cups cheddar cheese (shredded)
• 2 medium green onions (sliced, to garnish (optional))

Instructions

1. Peel potatoes and dice potatoes into two-inch pieces. Place diced potatoes in a large pot. Fill the pot with water until the potatoes are covered, and add salt.
2. Bring water to a boil over high heat. Once boiling, reduce the heat to medium-high heat. Cook potatoes for 15-20 minutes or until potatoes are tender.
3. Preheat the oven to 350 degrees. Lightly spray a 9×13 pan with oil.
4. Drain potatoes in a colander and set to the side. Place pot back on the stove and melt butter in the pot over medium heat then turn the stovetop off. Add potatoes back to the pot.
5. Use a potato masher to mash up the potatoes. Add milk, sour cream, and black pepper to the potatoes. Continue to mash and blend the potatoes until smooth with a potato masher. Chop the cooked bacon and stir in half into the potatoes.
6. Stir half of the chopped bacon into the potatoes, then scoop the potatoes into the baking dish. Top the potatoes with cheese and the remaining bacon.
7. Bake potatoes at 350 for 25-30 minutes. The cheese will be melted and the potatoes will be hot. Garnish with green onions, then serve and enjoy!

30. Orange Cranberry Overnight French Toast Casserole

Orange Cranberry Overnight French Toast Casserole {Gluten Free, Dairy Free} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘8’, ‘8 people’]

This Orange Cranberry Overnight French Toast Casserole is perfect for prepping on Christmas Eve and popping into the oven on Christmas morning. It is gluten free, dairy free, and soy free.

Ingredients

• 1 18 oz loaf of gluten free bread (I like Canyon Bakehouse Country White bread)
• 1/4 cup coconut sugar
• 1 tsp cinnamon
• 1/2 cup fresh or frozen cranberries
• 6 large eggs
• 2 cups unsweeteneed almond milk (can sub coconut milk)
• 1 tsp vanilla extract
• zest from 1 orange (approximately 1 tablespoon)
• 1/2 tsp nutmeg
• 1/3 cup chopped pecans (optional)

Instructions

1. Preheat oven to 350. Cut bread into 1 inch chunks. Spread out on a baking sheet and toast for 10 minutes.
2. Spray a 9×13 in casserole dish with cooking spray of choice. Spread half of the bread chunks over the bottom of the dish. Mix the coconut sugar and cinnamon together, and sprinkle half over the bread chunks. Add 1/2 of the cranberries on top of the bread and sugar/cinnamon. Add remaining bread chunks on top.
3. Whisk eggs together in a large bowl. Add in almond milk, vanilla, orange zest, and nutmeg and stir to combine. Pour the mixture over the entire casserole, making sure to cover as many bread chunks as possible. Sprinkle the remaining sugar/cinnamon and cranberries on top. Cover tightly and place in the refrigerator overnight.
4. When ready to bake, preheat the oven to 400. Sprinkle chopped pecans on top, if desired. Bake for 35 minutes or until the egg mixture has set. Keep an eye on it – if the casserole starts to get too brown, cover it with foil for the remaining baking time. Serve with maple syrup. Enjoy!

31. Cauliflower Casserole

Cauliflower Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT15M · Yield: [‘6’, ‘6 people’]

This Cauliflower Casserole is the comfort dish you’ll want on repeat. Creamy, cheesy, and packed with tender cauliflower florets covered in rich sauce and melted mozzarella. It’s made with just nine straightforward ingredients, so it comes together easily and still feels like a special treat. Whether you’re serving a weeknight dinner or a holiday spread, this is the kind of side everyone will ask for seconds.

Ingredients

• 2 cauliflower large heads (cut in small florets)
• 8 oz cream cheese (softened)
• ½ cup half-half cream
• 2 cups mozzarella (shredded (save some for topping))
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and freshly ground black pepper
• 5 slices of crispy cooked bacon (chopped)
• Fresh parsley (chopped)

Instructions

1. Adjust the oven rack to the middle position, and preheat oven to 425°F.
2. Steam the head of cauliflower by filling a large pot with about 2 cups of water and place a steamer basket in the bottom. Bring the water to a boil.
3. Meanwhile cut the cauliflower head up into florets and remove the stem from the cauliflower. Place the cauliflower florets into the steamer basket. Cover the pot and steam the cauliflower florets for 5 minutes.
4. Meanwhile, in a large bowl add cream cheese, half-half cream, mozzarella, garlic powder, onion powder, salt and freshly ground black pepper. Mix everything well to combine all the ingredients together.
5. Remove the cauliflower from the heat and place in the cream cheese mixture bowl. It’s not necessary to let the cauliflower cool down. The hot cauliflower will help to melt the cheese.
6. Spoon the cauliflower-cheese mixture into an oiled casserole dish and top with remaining mozzarella cheese and cooked bacon. Bake uncovered for 10 minutes or until the cheese is melted.
7. If you want the cauliflower to be a little bit browned, you can turn the broiler on high for the final 3 minutes and broil it. Keep a close eye on it, so that it does not burn.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.