A cheesy croque monsier casserole on a wooden board with a spoon resting inside.

When I was growing up, Mama Leite never served casseroles. Not once. In a Portuguese family, you don’t do casseroles—you do a pot. A pot that had been burbling on the back of the stove since the Beatles stormed the Ed Sullivan Show.

So I got mine secondhand, off the television. The Partridge Family, The Brady Bunch, Family Affair—all those kids helping themselves from a gorgeous, gleaming rectangular dish while I sat there green with envy. When it got to be too much, I’d sneak off to my friend Bobby Ledoux’s house, because his mother was a woman of great faith in the casserole.

Now that I’m wearing big boy pants, I make them on the regular. And there’s nothing homier than a pan of lasagna, a savory bread pudding, or a mac and cheese set down in the middle of the table for everyone to help themselves.

Here are some of my favorites from LC. And if you don’t see something you want, make sure to write me and let me know. Because everyone should have their favorite casserole on speed dial.

Chow,

David Leite's handwritten signature of "David."

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Chicken casseroles

King Ranch chicken in a large green casserole dish with a serving spoon and a portion missing. A plate, a dish towel and a bowl of spices next to it.
Hélène Dujardin
1 of 25

King Ranch Chicken Casserole

King Ranch chicken. It’s a classic American casserole that many recall as the best thing from their childhood. It’s chicken and roasted peppers layered with tortillas and cheesy goodness. One taste and you may want to rewrite your early years.

Featured Review

I love that it doesn’t have condensed soup. My children and husband have grown up eating it, and loving it!

Leah
A chicken, sweet potato, and bacon casserole in an oval dish, topped with melted cheese.
Susie Cushner
2 of 25

Chicken, Sweet Potato, and Bacon Casserole

This chicken, sweet potato, and bacon casserole is comfort food personified. Herbed chicken breasts, sweet potatoes, bacon, sautéed red onion, and Gruyère cheese are layered in a baking dish and baked. Weeknights, weekends, dinner for company. It does it all.

Featured Review

This was the absolute best recipe! There was nothing left. I would highly recommend and will share with all my family and friends. Definitely 5-star worthy!

Lisa Caristinos
A portion of turkey tetrazzini on a plate with a fork next to it.
David Leite
3 of 25

Turkey Tetrazzini

This turkey tetrazzini casserole is made with cooked turkey, creamy mushroom sauce, egg noodles, and a crispy panko-Parmesan topping. It's easy to prepare, uses only one pot, and is a great way to use up your Thanksgiving leftovers.

Featured Review

I made this with rotisserie chicken and took to a pot luck dinner. Everyone raved about it and several friends asked for the recipe! This is definitely a keeper and I can’t wait to make it with my leftover Thanksgiving turkey.

Sheryl O
A glass baking dish with four chicken enchiladas topped with cheese, sliced scallions, and cilantro leaves.
Josh Shaub
4 of 25

Chicken Enchiladas ~ Black Bean Enchiladas

These chicken and black bean enchiladas offer dinner solutions to carnivores and vegetarians alike. Choose between chicken or black bean fillings, load up with a green chile sauce, and smother with cheese.

Featured Review

I filled corn tortillas and divided the enchiladas into 2 casserole pans – one for the freezer and one to bake and eat now. We enjoyed the results. Another keeper!

Deb L

Your casserole questions, answered

How long do I bake a casserole, and at what temperature?

Most casseroles are baked at 350°F (175°C) for anywhere from 30 to 60 minutes, until the edges bubble and the center is hot all the way through. If there is raw meat or egg in there, insert an instant-read thermometer in the middle and pull it at 160°F (71°C), or 165°F (74°C) for chicken or turkey. And a casserole that goes straight from the fridge into the oven needs another 10 to 15 minutes.

What’s a casserole?

The word is French for saucepan, from the old Provençal cassa. So, a casserole is named for the dish, not for the dinner. It’s the original from-fridge-to-oven-to-table dish. Underneath, it’s almost always three things—a protein, veg, and something starchy or saucy holding the whole shebang together. A crisp top is optional. (But there is no such thing as optional when it comes to casseroles.)

Can I make a casserole ahead of time?

Almost always, yes. Assemble it, cover it, refrigerate up to a day, then bake it with an extra 10 to 15 minutes. Two things:

☞ Hold any crisp topping until the dish goes into the oven, or it turns to paste overnight.

☞ Anything made on bread—a strata, a savory bread pudding, brioche French toast, the croque monsieur casserole below—is actually better assembled the night before, because the custard needs the time to soak in.

Can you freeze a casserole?

Absolutely. You can freeze a casserole for up to 4 months.

1. Line the pan with foil, assemble the casserole in the lined pan, then freeze. When it’s frozen, lift the slab out, wrap it with more foil, and stash it in a zip-top bag in the freezer.

2. When you’re ready to cook it, unwrap the casserole, nestle it back into the pan, and slide it into the oven, adding 20 to 30 minutes to the cook time. Make sure the center reaches 160°F (71°C), or 165°F (74°C) if there’s chicken or turkey in it.

You can also thaw the casserole overnight in the fridge, then cook it according to the recipe. No extra time needed.

What doesn’t freeze well is anything heavy on cream, mayonnaise, eggs, or potatoes. They can become grainy or watery. Do I do it? 100%. But only for leftovers for us. If I’m serving guests, I make it the day before and store it in the fridge.

What can I use instead of cream of mushroom soup?

Hey, I’m not dissing anyone who uses cream of mushroom soup. But… you can whip up something waaay better. Make a béchamel. Ten minutes, and it tastes so much better—without any of the added stuff, especially sodium. To make the equivalent of a 10 1/2-ounce can:

1. Melt 3 tablespoons butter, whisk in 3 tablespoons flour and cook it for a minute.

2. Whisk in 1 cup whole milk or stock and simmer until it coats the back of a spoon.

3. Stir in 4 ounces of sautéed mushrooms, season with salt and pepper, and you’re done.

What kind of casserole should I bring to a grieving family?

The kindest and most thoughtful thing you can do is remove any decision-making for the family:

1. Make something that can go right into the oven or in the freezer for later.

2. Use a sturdy pan they can toss out when they’re done. No one wants to wash dishes at a time like this.

3. Write the oven temp and the time in marker on the foil or cover.

4. Nix any dish that needs last-minute prep: no added sauce, mix-ins, or toasted topping.

5. Make something they can eat cold, straight from the dish at midnight. Many people forget to eat.

If you want somewhere to start: the ham, cheese, and potato casserole, the macaroni au gratin, or the chicken, sweet potato, and bacon casserole.

Pasta bakes and mac & cheese

A metal casserole dish filled with a cooked lasagna Bolognese, with three forks and a stack of plates beside it.
Joseph De Leo
5 of 25

Lasagne Bolognese

This lasagne bolognese from Giuliano Hazan is as authentic as it gets.

Featured Review

There are many resources for this recipe online, but yours was the best! For us it served 6 adults with no leftovers.

Cara
A plate of macaroni and cheese with a fork on the side.
David Leite
6 of 25

Baked Macaroni and Cheese

This baked macaroni and cheese recipe is the best and easy to make. The bread crumbs on top and creamy comfort food underneath are proof that homemade tastes infinitely better than that store-bought stuff in the blue box. Here’s how to make it.

Featured Review

This was outstanding! Caveat: I did not bake it, but had it creamy straight from the pot. I used a combo of Swiss, Cheddar, and Parmesan.

Jill
A dish of macaroni au gratin on a white paper napkin on a white plate with a stack of plates beside it.
Johnny Autry
7 of 25

Macaroni Au Gratin

This macaroni au gratin is no ordinary macaroni and cheese. Not at all. It’s still pasta in cheese sauce but blanketed with a layer of ooey, gooey blend of three cheeses. Easy and on the table in less than an hour.

Featured Review

I was thinking no way this is gonna work, but viola it’s a cheesey Mac with a beautiful crystalized browned top that’s equal to a gratin top. Definitely yummilicious!

Bbqgoddess
Spaghetti primavera pie in a large dish--spaghetti topped with zucchini, tomatoes, onions, Parmesan and mozzarella cheese.
Ellen Silverman
8 of 25

Spaghetti Primavera Pie

This spaghetti pie is a cinch to put together. Cooked spaghetti is mixed with onion, peppers, zucchini, tomatoes, Parmesan and mozzarella cheeses and then slid in the oven until it’s a gorgeous golden brown. And it’s like catnip for kids.

Featured Review

Roasting the veggies is genius because they caramelize and the zucchini gets nice and creamy, both of which really amp up the flavor of the pie. There’s a nice amount of cheese (although no one’s going to complain if you add more).

Greg Crawford
Meatball lasagna, with one piece missing, in a large baking dish beside a spatula.
Johnny Miller
9 of 25

Meatball Lasagna

This meatball lasagna is made with layers of rich tomato sauce, lasagna noodles, mini beef and veal meatballs, mozzarella, and ricotta. Italian comfort food at its most amazing.

Featured Review

I assembled the lasagna and refrigerated and covered with foil until later in the evening when I would pop in the oven straight from the fridge and bake for a party I hosted. Everyone loved the lasagna!

Dawn English

Breakfast casseroles

A finished croque monsieur casserole in a white baking dish with a spoon resting inside.
Cenk Sönmezsoy
10 of 25

Croque Monsieur Casserole

Croque monsieur—that perennial French classic—is the little black dress of the bistro set. Here we've given it a string of pearls, if you will, by making it a breakfast bake and using croissants. This is insanely rich, so a small piece goes a long way. (Or in our house, a not-so-long way.)

Featured Review

I made this and we had it this morning for a special New Year’s breakfast. It was fantastic!

Kathy Pasquale
Garth Brooks' favorite breakfast lasagna in a metal lasagna pan, with one square on a metal spatula.
Ben Fink
11 of 25

Garth Brooks’ Favorite Breakfast Lasagna

A lot of my new recipes come from conversations I have with my husband. He usually dreams up some idea and asks if I can figure out how to make it, and I’m always up for the challenge. We both love a late breakfast, and this lasagna ticks all the yummy boxes (and it's good for supper, too!).

Featured Review

This is always a huge hit with anyone who tastes it. It is one of my most-requested and shared recipes.

Mikki L
An oval casserole dish filled with easy breakfast strata on a wooden board with a wedge of Parmesan and a spoon on the side.
Liren Baker
12 of 25

Easy Breakfast Strata

This easy breakfast strata is filled with eggs, cheese, ham, and plenty of vegetables.

Featured Review

Very easy prep. I subbed chorizo for the ham, and this was delicious for Mother’s Day breakfast!

Kelly
A white oval casserole filled with asparagus, egg and cheese strata--bread, Fontina cheese, eggs, prosciutto, and asparagus
Sara Remington
13 of 25

Asparagus, Egg, and Cheese Strata

This asparagus, egg, and cheese strata, made with Fontina, asparagus, and prosciutto, can be put together ahead of time or last minute. A great breakfast or simple dinner.

Featured Review

They are simple to make and a real crowd pleaser and not one person left hungry after their meeting.

Lori

Ground beef, lamb, and ham casseroles

Tangles of caramelized onion worked through a golden potato crust under patches of browned cheddar.
Susie Cushner
14 of 25

Shepherd’s Pie with Onions and Cheddar

This shepherd’s pie is made with ground lamb, caramelized onions, mashed potatoes, all topped with grated Cheddar cheese. If you prefer beef instead of lamb, simply call it cottage pie.

Featured Review

I made this shepherd’s pie both with lamb and with ground dark meat turkey. Both (and I do mean this) are divine. Succulent bits of meat with a luscious gravy and garlicky potatoes and Cheddar. How can you go wrong?

Ellen
Spicy beef taco bake with ground beef, beans tortilla chips, chopped onions, and lettuce in a white bowl.
Carl Tremblay
15 of 25

Spicy Beef Taco Bake

The spicy beef taco bake is essentially a Taco Tuesday casserole. Beef and onions are sautéed and then mixed with tomatoes, beans, cheese, broken taco shells, and spices, and then the whole shebang is baked until bubbly. Utterly irresistible.

Featured Review

Loved it! And my curmudgeonly father for whom I cook dinner, daily, said I could serve this every day!

Dana
A ham, cheese, and potato casserole in a large rectangular dish, on a red-and-white striped towel.
David Leite
16 of 25

Ham, Cheese, and Potato Casserole

This ham, cheese, and potato casserole is our new definition of decadent comfort food. Layers of cooked ham, thinly sliced potatoes, shallots, and gooey cheese are baked in a rich cream sauce until crispy and golden.

Featured Review

Few things can beat a good gratin, and this one is superb! I used ventreche and Gruyère, and I sautéed the garlic (a little extra!) with the shallots after a quick sauté of the ventreche. We scarfed this for lunch, and there’s enough to enjoy for tomorrow!

Lisa
Chili mac and cheese in close up, with breadcrumbs and melted cheese.
Antonis Achilleos
17 of 25

Chili Mac and Cheese

Chili mac. Short for chili mac and cheese. And yes, it’s exactly what you’re thinking. It’s also easy, make-ahead, good old American casserole awesomeness. And it’s going to rock your world. Here’s how to make it.

Vegetable and side-dish casseroles

A classic green bean casserole with mushrooms and topped with fried onion rings in a cast-iron skillet.
Squire Fox
18 of 25

Classic Green Bean Casserole

This classic green bean casserole, made with green beans, mushrooms, and a cream sauce, is a Thanksgiving tradition. Just say no to the can opener.

Featured Review

Absolutely love this recipe! It took a fair amount of time but it was worth it! Great flavors. Like the little kick from the cayenne pepper.

Betsy Kreuter
A white dish filled with sweet potato casserole, topped with toasted marshmallows.
Robert M. Peacock
19 of 25

Classic Sweet Potato Casserole

This classic sweet potato casserole recipe is made with marshmallows, half-and-half, butter, eggs, spices, and sugar. Just like grandma's.

Featured Review

At Christmas, when it’s available, I use eggnog instead of half-and-half. OMG! I only got a spoonful; it went so fast.

Jeffrey Olson
An oval casserole dish filled with potatoes dauphinoise, with a silver spoon resting in it.
David Leite
20 of 25

Potatoes Dauphinoise

Potatoes Dauphinoise are potatoes, cream, cheese, and a French lineage. They’re like scalloped potatoes and potatoes au gratin but are even more fancy but without being fussy. We really don’t think comfort food gets any more comfort-y than this.

Featured Review

David’s recipe for Dauphinoise potatoes is incredibly easy, and the result is Ambrosia of the Gods!

Fred Miller
An oval gratin dish filled with butternut squash gratin
Oddur Thorisson
21 of 25

Butternut Squash Gratin

This butternut squash gratin is a lot like a scalloped potato casserole except it's made with winter squash instead of spuds along with onions, garlic, butter, heavy cream, cheese, and bread crumbs. A simple–and simply elegant–side for Thanksgiving as well as a random weeknight.

Featured Review

This was a hit at our family Thanksgiving dinner last night. The kids asked to take home the leftovers. There were no leftovers!

Ilda Costa-Sarnicki
Cauliflower bacon gratin in a large green rectangular baking dish with melted cheese.
Alan Richardson
22 of 25

Cauliflower-Bacon Gratin

If the French celebrated Thanksgiving, I’m sure they’d find a place at the table for this cauliflower gratin recipe. Simply made, appealingly rustic, and very tasty, it can sit alongside the main course or, with a little salad (and maybe even some cranberry sauce), take the stage alone for brunch, lunch, or supper.

Featured Review

This gratin is such a delicious template that we made it twice within a week (once with cauliflower and then again with broccoli).

irene

Casseroles from around the world

Crockery filled with bacalhau a Gomes de Sa--layers of salt cod, potato, and, onions; on top, sliced olives, quartered boiled eggs, parsley on wood.
David Leite
23 of 25

Bacalhau à Gomes de Sá

This classic bacalhau a Gomes de Sa, or Portuguese salt cod-potato-onion casserole, is authentic in all ways but one: Instead of peeling, boiling, and cutting the potatoes, they're very thinly sliced, layered in the dish, and cooked in the oven.

Featured Review

Bacalhau à Gomes de Sá e bolinhos de bacalhau: meus favoritos! Portuguese food is very much incorporated into Brazilian food. You actually started our cuisine, lol!

Emilia Rosa
A cassoulet of white beans, sausage, and duck in a yellow Dutch oven with a spoon and fork resting beside it on a wooden surface.
Bob Carey
24 of 25

Cassoulet of White Beans, Sausage, and Duck

This cassoulet of white beans, sausage, and duck is a classic French dish made with beans, duck confit, and pork sausage.

Featured Review

It was superbly delicious. What I love about it is it takes so much less time than other cassoulet recipes I’ve seen on the Internet.

Tuck
A casserole dish of sweet noodle kugel; in front is a plate with a slice of kugel on it.
David Leite
25 of 25

Sweet Noodle Kugel

Noodle kugel, a popular Jewish casserole often enjoyed during holidays like Rosh Hashanah and Yom Kippur, is made with egg noodles, creamy custard, dried fruit, and, sometimes, a sweet, crunchy topping. This traditional recipe is wicked versatile and can be gobbled up warm or cold, for breakfast, as a side, or for dessert.

Featured Review

I made this sweet noodle pudding, Sweet Noodle Kugel, for the break-the-fast just two nights ago, and it was a huge hit with everyone, from adults down to kids.

Stuart Borken

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About David Leite

I’ve received three James Beard Awards for my writing as well as for Leite’s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 27 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.

Read More About Me

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2 Comments

  1. That King Ranch Chicken Casserole is the BOMB! I tried a couple of others’ version, but THIS ONE is absolutely outstanding and the best of all!!! The only thing I swapped out was I used CORN TOSTADAS for the Tortillas. Only bc my husband didn’t care for the mushy tortillas that occur after baking. We even had family over (13 of us) last year and I made this and it was a HUGE hit!! Thank you for sharing your wonderful recipe with us!

    Reply