Our Best Casserole Recipes to Curb Your Next Comfort-Food Craving

Casseroles are the magical, one-dish meals that make enough for the rest of the week

Casserole recipes are delightful for many reasons—they're versatile and hearty, they provide leftovers for days, and are, for the most part, easy to make. There's something particularly satisfying about piling layers of noodles between cheese sauce or baking green beans into a creamy broth topped with crisped onions. They're the ultimate comfort food in the fall and winter once the weather cools down. And of course, everyone knows one of the best ways to eat a sweet potato is in a casserole topped with marshmallows and pecans. Similar to our favorite comfort foods like best stuffed pasta recipes and best baked pasta, our best casserole recipes will have you wishing the weather would always stay chilly.

Seafood Bubbly Bake
Seafood Bubbly Bake
Haddock, lobster, and scallops combine in a creamy baked seafood casserole from North Rustico Harbour's Blue Mussel Cafe; any combination of seafood—cod, clams, mussels, shrimp—will work just as well. This seafood casserole recipe first appeared in our October 2013 issue with the article Where the Farm Meets the Sea. Get the recipe for Seafood Bubbly Bake »Gemma and Andrew Ingalls
Turkey Tetrazzini
Simple Week Night Meal Tetrazzini
Though purportedly named after the Italian opera singer Luisa Tetrazzini, this baked noodle dish is American, not Italian, and recipes for it only date back to the early 20th century. I think tetrazzini is something that everyone adapts into their own thing. Some people add ketchup. Others use canned mushrooms and omit the red bell pepper. But this version, with a smattering of colorful vegetables and a sauce enriched by sherry and parmesan, is my favorite. Get the recipe for Turkey Tetrazzini »Matt Taylor-Gross
Crab Gratin with Anchovies and Västerbotten Cheese
Crab Gratin with Anchovies and Västerbotten Cheese
This Swedish gratin of shredded crabmeat is traditionally made using Västerbotten, a salty aged cows' milk cheese, but parmesan works well as a substitute. This recipe first appeared in our December 2013 issue along with Corey Arnold's article Polar Harvest. Get the recipe for Crab Gratin with Anchovies and Västerbotten Cheese »Penny de los Santos
Brisket and Potato Kugel
Sussman Brisket Kugel
This hearty meat and potato casserole is perfect for a nontraditional Passover main. Get the recipe for Brisket and Potato Kugel »Matt Taylor-Gross
Green Bean Casserole
Green Bean Casserole
This green bean casserole is an adaptation of the classic Campbell's recipe. Get the recipe for Green Bean Casserole »Laura Sant
Sweet Potato Casserole with Pecan Crumble
Sweet Potato Casserole Pecan Crumble
This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows. Get the recipe for Sweet Potato Casserole with Pecan Crumble »Todd Coleman
Portuguese Salted Cod, Egg, and Potato Baked Casserole
Salted Cod Casserole
The olive oily layers of thinly sliced potatoes, hardboiled eggs, and homemade salt cod in this Portuguese "casserole" are just as good for breakfast as dinner. Get the recipe for Portuguese Salted Cod, Egg, and Potato Baked Casserole »Matt Taylor-Gross
Moussaka
MOUSSAKA
This traditional Greek casserole featuring spiced ground lamb and eggplant is based on a version made by Jim Botsacos, the chef-partner of the Greek restaurant Molyvos in New York City. Get the recipe for Moussaka »Matt Taylor-Gross
Roasted Vegetable and Cod Casserole
Casserole
Laced with garlicky croutons and topped with crispy fried shallots, this parsnip-and-cod casserole from chef Justin Smillie of Upland, is the perfect bubbling thing when the weather turns cold. Get the recipe for Roasted Vegetable and Cod Casserole »SAVEUR
Haricots Verts Casserole
Haricots Verts Casserole
Sherry vinegar balances the richness in the cream sauce for this Thanksgiving staple, which is topped with crispy shallots. Get the recipe for Haricots Verts Casserole »Eilon Paz
Van Valkenberg Hot Slaw
Van Valkenberg Hot Slaw
Coleslaw gets a makeover as a filling and hearty casserole that test kitchen assistant Sarah Ruth Maier grew up eating at family functions. Get the recipe for Van Valkenberg Hot Slaw »Vanessa Rees
French Bacon, Potato, and Reblochon Casserole (Tartiflette)
French Bacon, Potato, and Reblochon Casserole (Tartiflette)
Reblochon, a soft washed-rind cheese from the French Alps, adds a luxurious creaminess and delicious pungency to this simple bacon and potato gratin. Get the recipe for French Bacon, Potato, and Reblochon Casserole (Tartiflette) »Ingalls Photography
Macaroni au Gratin
Macaroni au Gratin
The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, Comté, a French cheese with a complex, nutty flavor that melts beautifully. Get the recipe for Macaroni au Gratin »Ingalls Photography