22 Hearty Thanksgiving Casseroles for the Holiday Table

If you're planning the big feast, these easy Thanksgiving casserole recipes will make your holiday table feel generous without keeping you chained to the stove. Casseroles are the quiet heroes of Thanksgiving: they bake while you baste the turkey, they travel well to a potluck, and they reheat beautifully for leftovers the next day. This collection gathers twenty-two cozy, crowd-pleasing bakes, from classic green bean casserole with crispy onions to sweet potato bakes crowned with marshmallows and buttery pecan crumbles. You'll find make-ahead options, veggie-packed sides, and hearty mains that stretch your turkey into a second meal. Pick a few favorites, set the table, and let the oven do the heavy lifting this year.

Classic Green Bean Casserole

No Thanksgiving table feels complete without this old-fashioned favorite. Tender green beans swim in a creamy mushroom sauce, topped with a golden layer of crispy fried onions that shatter with every bite. It comes together in minutes, bakes in under half an hour, and tastes like pure nostalgia. Make it ahead and add the topping just before serving.

Ingredients

• 2 pounds fresh green beans, trimmed
• 2 cans (10.5 oz each) cream of mushroom soup
• 1 cup milk
• 1 teaspoon soy sauce
• 1/2 teaspoon black pepper
• 2 cups French fried onions, divided
• 1 cup shredded cheddar cheese (optional)

Instructions

1. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Blanch the green beans in boiling salted water for 4 minutes, then drain.
3. Stir the soup, milk, soy sauce, and pepper together in a large bowl.
4. Fold in the green beans and 1 cup of the fried onions.
5. Spread the mixture into the prepared dish and bake for 25 minutes.
6. Top with the remaining onions and cheese, then bake 5 more minutes until bubbly.

Tip: I blanch the beans just until bright green so they stay snappy after baking.

Sweet Potato Marshmallow Casserole

Sweet, buttery, and crowned with toasted marshmallows, this casserole is the dish everyone reaches for first. Mashed sweet potatoes get whipped with butter, brown sugar, and a splash of vanilla until silky smooth. A blanket of mini marshmallows bakes into a golden, gooey top that kids and adults both adore. It doubles easily for a crowd.

Ingredients

• 4 pounds sweet potatoes, peeled and cubed
• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3 cups mini marshmallows

Instructions

1. Boil the sweet potatoes in salted water until very tender, about 20 minutes.
2. Drain well and mash with the butter, brown sugar, and milk.
3. Stir in the vanilla, cinnamon, and salt until smooth.
4. Spread the mixture into a greased 9×13-inch baking dish.
5. Bake at 375°F for 20 minutes until heated through.
6. Scatter marshmallows over the top and bake 5 minutes more until golden.

Cornbread Sausage Dressing

This savory dressing is the stuffing-lover's dream, baked golden and crisp at the edges. Crumbled cornbread soaks up sausage drippings, sage, and rich broth, while celery and onion add gentle crunch. It bakes up fluffy inside and toasty on top, and it pairs beautifully with turkey and gravy. Leftovers reheat wonderfully the next day.

Ingredients

• 8 cups crumbled cornbread
• 1 pound pork sausage
• 1 onion, diced
• 3 celery stalks, diced
• 2 teaspoons dried sage
• 1 teaspoon poultry seasoning
• 2 1/2 cups chicken broth
• 2 eggs, beaten

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Brown the sausage in a skillet, breaking it into crumbles, then drain.
3. Sauté the onion and celery in the same skillet until softened.
4. Combine the cornbread, sausage, vegetables, and seasonings in a large bowl.
5. Stir in the broth and eggs until the mixture is evenly moist.
6. Bake for 35 minutes until set and golden brown on top.

Creamy Mashed Potato Casserole

Fluffy, buttery, and impossibly creamy, this make-ahead mashed potato casserole frees up your stovetop on the big day. Cream cheese and sour cream keep the potatoes rich and smooth, while a cheddar topping melts into golden bubbles. Assemble it the night before, then bake until hot and bubbly.

Ingredients

• 4 pounds russet potatoes, peeled and cubed
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup butter
• 1/2 cup milk
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 1/2 cups shredded cheddar cheese

Instructions

1. Boil the potatoes in salted water until tender, about 18 minutes.
2. Drain and mash with the cream cheese, sour cream, and butter.
3. Beat in the milk and garlic powder until fluffy.
4. Season with salt and pepper, then spread into a greased baking dish.
5. Top with cheddar cheese and cover with foil.
6. Bake at 350°F for 30 minutes, uncovering for the last 10 minutes.

Tip: I warm the milk before adding it so the potatoes stay fluffy instead of turning gluey.

Brussels Sprouts Au Gratin

Even sprout skeptics come back for seconds of this cheesy gratin. Halved Brussels sprouts roast until caramelized at the edges, then bake under a blanket of Gruyère cream sauce and buttery breadcrumbs. The result is nutty, rich, and just a little fancy — a side that looks as good as it tastes.

Ingredients

• 2 pounds Brussels sprouts, halved
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 1/2 cups shredded Gruyère cheese
• 1/2 cup panko breadcrumbs
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F and toss the sprouts with olive oil, salt, and pepper.
2. Roast cut-side down for 20 minutes until browned at the edges.
3. Melt the butter in a saucepan and cook the garlic for 1 minute.
4. Stir in the cream and half the cheese until melted and smooth.
5. Arrange the sprouts in a baking dish and pour the sauce over them.
6. Top with remaining cheese and breadcrumbs, then bake 15 minutes until bubbly.

Cranberry Apple Casserole

Tart cranberries and sweet apples bake into a jewel-bright side that cuts through all the richness on the table. A brown sugar and oat crumble bakes crisp on top while the fruit turns jammy underneath. Serve it warm beside the turkey, or save a spoonful for breakfast with yogurt the next morning.

Ingredients

• 3 cups fresh cranberries
• 3 apples, peeled and sliced
• 3/4 cup sugar
• 1 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 cup butter, cold and cubed
• 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Toss the cranberries, apples, and sugar together in the dish.
3. Combine the oats, flour, brown sugar, and cinnamon in a bowl.
4. Cut in the cold butter until the mixture looks like coarse crumbs.
5. Sprinkle the topping evenly over the fruit.
6. Bake for 35 minutes until bubbly and golden on top.

Broccoli Cheese Rice Casserole

This cozy, cheesy bake is the ultimate comfort side, and it disappears fast at every potluck. Tender broccoli florets and fluffy rice fold into a creamy cheddar sauce, then bake under a golden, crunchy topping. It is simple pantry cooking at its best — warm, satisfying, and endlessly kid-friendly.

Ingredients

• 3 cups cooked rice
• 4 cups broccoli florets
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 2 cups shredded cheddar cheese, divided
• 1/2 teaspoon garlic powder
• 1 cup crushed butter crackers
• 2 tablespoons butter, melted

Instructions

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. Steam the broccoli until bright green and just tender, about 4 minutes.
3. Stir the soup, sour cream, and 1 1/2 cups cheese together in a bowl.
4. Fold in the rice and broccoli until everything is coated.
5. Spread into the dish and top with the remaining cheese.
6. Mix the cracker crumbs with melted butter, sprinkle on top, and bake 30 minutes.

Tip: I use day-old rice here because it holds its shape and never turns mushy in the oven.

Turkey Tetrazzini Casserole

Turn leftover turkey into a second feast with this creamy, golden pasta bake. Spaghetti, mushrooms, and shredded turkey swim in a rich sherry-kissed sauce, crowned with Parmesan and breadcrumbs. It is the kind of dish that makes Friday-after-Thanksgiving dinner feel just as special as Thursday's big meal.

Ingredients

• 12 oz spaghetti, broken in half
• 3 cups cooked turkey, shredded
• 8 oz mushrooms, sliced
• 2 tablespoons butter
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup chicken broth
• 1 cup grated Parmesan cheese, divided
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the spaghetti until just shy of al dente, then drain.
3. Sauté the mushrooms in butter until golden, about 6 minutes.
4. Stir the soup, broth, and half the Parmesan together in a large bowl.
5. Toss in the pasta, turkey, and mushrooms, then spread into the dish.
6. Top with remaining Parmesan and breadcrumbs, then bake 25 minutes until bubbly.

Butternut Squash Casserole

Silky, sweet, and kissed with brown sugar, this golden casserole tastes like autumn in a dish. Roasted butternut squash mashes into a velvety base, topped with a buttery pecan streusel that bakes crisp and nutty. It is elegant enough for the holiday table and simple enough for a weeknight side.

Ingredients

• 3 pounds butternut squash, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup chopped pecans
• 1/2 cup flour

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Roast the squash at 400°F until very tender, about 30 minutes.
3. Mash the squash with the brown sugar, butter, eggs, and vanilla.
4. Stir in the cinnamon and spread into the prepared dish.
5. Mix the pecans, flour, and 2 tablespoons butter into a crumbly topping.
6. Sprinkle over the squash and bake 25 minutes until set and golden.

Cheesy Cauliflower Casserole

Cauliflower becomes the star in this creamy, bubbling bake loaded with cheddar and a hint of mustard. The florets stay tender-crisp under a golden blanket of cheese sauce and buttery crumbs. It is a lighter-feeling side that still tastes indulgent, and it pairs beautifully with both turkey and ham.

Ingredients

• 2 heads cauliflower, cut into florets
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon Dijon mustard
• 1/2 cup panko breadcrumbs
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Steam the cauliflower until just tender, about 6 minutes, then drain.
3. Melt the butter, whisk in the flour, and cook for 1 minute.
4. Slowly whisk in the milk, then stir in the cheese and mustard.
5. Toss the cauliflower with the sauce and spread into the dish.
6. Top with breadcrumbs and bake 20 minutes until bubbly and golden.

Harvest Stuffing Casserole

This all-in-one stuffing bake brings the whole harvest to the table — crusty bread, sausage, apples, and sage baked golden in one dish. It is the kind of practical, make-ahead Thanksgiving recipes for busy hosts that lets you relax and actually enjoy your guests. Serve it straight from the oven, family-style, with plenty of gravy on the side.

Ingredients

• 10 cups cubed day-old bread
• 1 pound pork sausage
• 2 apples, diced
• 1 onion, diced
• 3 celery stalks, diced
• 1 tablespoon fresh sage, chopped
• 2 1/2 cups chicken broth
• 1/4 cup butter, melted

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Brown the sausage in a skillet, then drain and set aside.
3. Sauté the onion, celery, and apples until just softened.
4. Combine the bread, sausage, vegetables, and sage in a large bowl.
5. Pour in the broth and melted butter, tossing until evenly moist.
6. Bake for 30 minutes until golden and crisp on top.

Tip: I dry the bread cubes in a low oven first so the stuffing bakes up fluffy, never soggy.

Candied Yam Casserole

Glossy, caramel-sweet, and scented with cinnamon, candied yams are pure holiday comfort. Sliced yams simmer in a buttery brown sugar glaze until tender and shiny, then bake under a pecan topping that adds crunch. This old-fashioned side has graced family tables for generations, and one bite explains why.

Ingredients

• 4 pounds yams, peeled and sliced
• 1 cup brown sugar
• 1/2 cup butter
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup chopped pecans
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Layer the yam slices in the dish, overlapping slightly.
3. Melt the butter with the brown sugar, cinnamon, and nutmeg.
4. Pour the glaze evenly over the yams and cover with foil.
5. Bake for 45 minutes until the yams are tender.
6. Uncover, sprinkle with pecans, and bake 10 more minutes.

Wild Rice Mushroom Casserole

Earthy, nutty, and deeply savory, this wild rice bake brings a woodsy elegance to the holiday spread. Mushrooms, leeks, and thyme simmer with the rice until tender, then bake under a crisp breadcrumb topping. It is a wonderful vegetarian option that even devoted turkey fans pile high on their plates.

Ingredients

• 2 cups wild rice blend
• 4 cups vegetable broth
• 12 oz mushrooms, sliced
• 2 leeks, sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme
• 1/2 cup heavy cream
• 3/4 cup panko breadcrumbs

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Simmer the rice in broth until tender, about 40 minutes, then drain.
3. Sauté the mushrooms and leeks in butter until golden.
4. Stir in the garlic and thyme and cook for 1 minute.
5. Fold the rice and cream into the mushroom mixture and spread into the dish.
6. Top with breadcrumbs and bake 20 minutes until golden and bubbly.

Macaroni and Cheese Casserole

Rich, creamy, and bubbling at the edges, this baked mac and cheese is the side dish that steals the show. Elbow pasta folds into a velvety three-cheese sauce, then bakes under a golden breadcrumb crust. Make it ahead, reheat it gently, and watch the whole table go quiet for the first delicious bite.

Ingredients

• 16 oz elbow macaroni
• 4 tablespoons butter
• 1/4 cup flour
• 3 cups milk
• 2 cups shredded sharp cheddar
• 1 cup shredded Gruyère
• 1/2 cup grated Parmesan
• 1 cup panko breadcrumbs

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the macaroni until just shy of al dente, then drain.
3. Melt the butter, whisk in the flour, and cook for 1 minute.
4. Slowly whisk in the milk until thickened, then stir in the cheeses.
5. Fold the pasta into the sauce and spread into the dish.
6. Top with breadcrumbs and bake 25 minutes until bubbly and golden.

Tip: I shred my own cheese for this one — pre-shredded cheese never melts quite as smoothly.

Carrot Parsnip Casserole

Sweet roasted carrots and earthy parsnips bake into a golden, honey-glazed side that brightens the whole plate. A touch of thyme and a buttery crumb topping keep it savory enough to sit beside the richest dishes. It is a simple, colorful addition that even picky eaters tend to love.

Ingredients

• 2 pounds carrots, sliced
• 1 pound parsnips, sliced
• 3 tablespoons butter, melted
• 2 tablespoons honey
• 1 teaspoon fresh thyme
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F and grease a 9×13-inch baking dish.
2. Toss the carrots and parsnips with half the butter and honey.
3. Roast on a sheet pan for 25 minutes until just tender.
4. Transfer the vegetables to the baking dish and sprinkle with thyme.
5. Mix the breadcrumbs, Parmesan, and remaining butter together.
6. Scatter the topping over the vegetables and bake 15 minutes until golden.

Spinach Artichoke Casserole

Creamy, garlicky, and loaded with cheese, this bake turns the classic dip into a proper holiday side. Tender spinach and briny artichoke hearts fold into a rich cream cheese sauce, then bake until bubbly and golden. Scoop it onto your plate beside the turkey, or serve it with crusty bread as an appetizer.

Ingredients

• 20 oz frozen spinach, thawed and squeezed dry
• 2 cans (14 oz each) artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Stir the cream cheese, sour cream, and garlic together until smooth.
3. Fold in the spinach, artichokes, mozzarella, and Parmesan.
4. Season with red pepper flakes, salt, and pepper.
5. Spread the mixture into the dish and smooth the top.
6. Bake for 25 minutes until hot, bubbly, and lightly golden.

Pumpkin Bread Pudding Casserole

Part dessert, part side dish, this spiced pumpkin bread pudding is pure autumn comfort. Cubes of challah soak up a creamy pumpkin custard scented with cinnamon and nutmeg, then bake into a custardy, golden-topped treat. Serve it warm with whipped cream, or enjoy it as a sweet finish to the feast.

Ingredients

• 8 cups cubed challah bread, day-old
• 1 can (15 oz) pumpkin purée
• 3 eggs
• 1 1/2 cups milk
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. Whisk the pumpkin, eggs, milk, sugar, and spices together.
3. Fold in the bread cubes until evenly soaked, about 5 minutes.
4. Spread the mixture into the dish and press down gently.
5. Cover with foil and bake for 30 minutes.
6. Uncover and bake 15 more minutes until set and golden.

Leek Potato Gratin

Thinly sliced potatoes and sweet, silky leeks layer into a creamy gratin that tastes far fancier than it is. Gruyère melts through every layer while the top turns crisp and golden in the oven. It is the kind of elegant side that earns a permanent place on the holiday table year after year.

Ingredients

• 3 pounds Yukon Gold potatoes, thinly sliced
• 3 leeks, white and light green parts, sliced
• 2 tablespoons butter
• 2 cups heavy cream
• 1 1/2 cups shredded Gruyère cheese
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Sauté the leeks in butter until soft, about 6 minutes.
3. Layer half the potatoes in the dish and season with salt and pepper.
4. Spread the leeks over the potatoes and sprinkle with half the cheese.
5. Repeat the layers, then pour the cream and garlic over the top.
6. Cover with foil and bake 45 minutes, then uncover and bake 15 minutes more.

Sausage Apple Stuffing

Savory sausage, sweet apples, and fresh sage make this stuffing the one everyone asks about. Crusty bread cubes soak up rich broth and bake into a golden, crispy-topped casserole with a soft, savory center. It is the perfect partner for turkey and gravy, and it tastes even better the next day.

Ingredients

• 10 cups cubed sourdough bread
• 1 pound Italian sausage
• 2 apples, diced
• 1 onion, diced
• 3 celery stalks, diced
• 1 tablespoon fresh sage, chopped
• 2 1/2 cups chicken broth
• 2 eggs, beaten

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Brown the sausage, breaking it into crumbles, then drain.
3. Sauté the onion, celery, and apples until softened, about 6 minutes.
4. Toss the bread, sausage, vegetables, and sage together in a bowl.
5. Stir in the broth and eggs until evenly moistened.
6. Bake for 35 minutes until golden and set in the center.

Creamed Spinach Casserole

Silky, garlicky, and rich with Parmesan, this creamed spinach bake is a steakhouse classic dressed up for Thanksgiving. Fresh spinach wilts into a velvety cream sauce, then bakes under a golden breadcrumb topping. It is a small dish with big flavor, and it disappears from the table fast.

Ingredients

• 2 pounds fresh spinach
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• 4 oz cream cheese
• 1/2 cup grated Parmesan, divided
• 1/4 teaspoon nutmeg
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Wilt the spinach in a large pot, then squeeze out all the water.
3. Melt the butter, whisk in the flour, and cook for 1 minute.
4. Whisk in the milk and cream cheese until smooth and thick.
5. Stir in the spinach, nutmeg, and half the Parmesan.
6. Spread into the dish, top with breadcrumbs and remaining Parmesan, and bake 20 minutes.

Roasted Vegetable Casserole

A rainbow of roasted vegetables bakes under a blanket of herbs and melted cheese in this hearty, colorful side. Sweet potatoes, carrots, and Brussels sprouts caramelize in the oven, then finish with a golden, bubbly topping. It is a lighter option that still feels celebratory, and it suits every diet at the table.

Ingredients

• 2 sweet potatoes, peeled and cubed
• 3 carrots, sliced
• 2 cups Brussels sprouts, halved
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan

Instructions

1. Preheat the oven to 425°F and grease a 9×13-inch baking dish.
2. Toss all the vegetables with olive oil, rosemary, salt, and pepper.
3. Roast on a sheet pan for 25 minutes until lightly caramelized.
4. Transfer the vegetables to the baking dish.
5. Sprinkle the mozzarella and Parmesan evenly over the top.
6. Bake for 15 minutes until the cheese is melted and golden.

Cranberry Pecan Casserole

Tart cranberries, toasty pecans, and a brown sugar crumble make this the brightest dish on the table. The berries burst into a jammy, ruby-red layer while the topping bakes crisp and buttery. Serve it as a side with turkey, or spoon it over vanilla ice cream for an easy, festive dessert.

Ingredients

• 3 cups fresh cranberries
• 1 cup chopped pecans
• 1 cup sugar
• 1 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 cup butter, cold and cubed
• 1 teaspoon orange zest

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Toss the cranberries, pecans, and sugar together in the dish.
3. Combine the oats, flour, brown sugar, and orange zest.
4. Cut in the cold butter until coarse crumbs form.
5. Sprinkle the topping evenly over the cranberry mixture.
6. Bake for 30 minutes until bubbly and golden brown.

Tip: I add the orange zest to the topping, not the fruit, so the citrus stays bright instead of turning bitter.

Conclusion

However you fill your holiday table, these easy Thanksgiving casserole recipes prove that the best Thanksgiving dishes are the ones that let you relax and enjoy the people around you. From creamy potato bakes to bright cranberry sides, every dish in this collection is built to be shared, made ahead, and savored slowly. Choose a few favorites, set them out family-style, and let the oven do the work while you make memories. If you loved this roundup, save it to your Thanksgiving board on Pinterest and share it with a friend who is planning their own holiday feast.