30 COZY FALL CASSEROLE RECIPES THAT REHEAT WELL FOR EASY LEFTOVERS

These cozy fall casserole recipes are made for busy nights when you want something warm, filling, and easy to come back to the next day.

These one-dish meals are simple enough for weeknights but comforting enough for colder weather.

Many of these casseroles are perfect for meal prep, make-ahead dinners, and easy leftovers because they reheat well without losing their flavor or texture.

Bake once, enjoy dinner, then portion the rest for lunch or another quick meal later in the week.

Some casseroles are only good straight out of the oven.

Every recipe on this list holds up in the fridge and reheats without turning dry, mushy or greasy, so one bake can cover dinner tonight and lunch tomorrow.

Related Articles

• 25 Best Make-Ahead Casseroles to Freeze
• 20 Old-Fashioned Casseroles from the 60s and 70s That Are Making a Comeback
• 15 High-Protein Low Carb Casseroles for Busy Weeknight Dinner
• 25 Easy Jiffy Corn Casserole Recipes to Feed the Whole Family
• 25 Mini Casserole Recipes for a Romantic Dinner for Two or Cozy Date Night Meal

FALL CASSEROLE RECIPES

1. Chicken and Wild Rice Casserole (34g Protein)

Tender chicken, nutty wild rice, mushrooms and carrots baked in a creamy, herby sauce.

Wild rice keeps its chewy texture after a day in the fridge, which makes this one of the best casseroles for leftovers.

Ingredients:

• 1 1/2 cups wild rice blend, cooked
• 3 cups cooked chicken, shredded
• 2 tbsp butter
• 8 oz mushrooms, sliced
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 tbsp flour
• 1 1/2 cups chicken broth
• 1 cup milk
• 1 tsp dried thyme
• 1 cup shredded parmesan or Swiss

Instructions:

1. Preheat the oven to 375°F and grease a 9×13 dish.
2. Cook the mushrooms, onion, carrots and celery in butter for 6 to 8 minutes.
3. Stir in the flour, then whisk in the broth and milk and simmer until thick.
4. Add thyme, salt, pepper, rice and chicken, then spread in the dish.
5. Top with cheese and bake 25 to 30 minutes until bubbly.

💡 Tip: Reheat covered at 350°F with 1/4 cup broth drizzled over the top so the rice stays creamy.

2. Butternut Squash Mac and Cheese Bake

Silky butternut squash purée blends into the cheese sauce for a mac and cheese that’s extra creamy with a hint of sweetness.

Kids rarely notice the squash, and the sauce stays smooth when reheated.

Ingredients:

• 1 lb elbow macaroni
• 2 cups butternut squash purée
• 3 tbsp butter
• 3 tbsp flour
• 2 cups milk
• 2 cups sharp cheddar, shredded
• 1 cup Gruyère or mozzarella, shredded
• 1/2 tsp garlic powder
• Pinch of nutmeg
• 1/2 cup panko

Instructions:

1. Preheat the oven to 375°F.
2. Cook the pasta 2 minutes short of the package time and drain.
3. Melt the butter, whisk in the flour, then the milk, and simmer until thick.
4. Stir in the squash, cheeses, garlic powder, nutmeg and salt.
5. Fold in the pasta, top with panko and bake 20 to 25 minutes.

💡 Tip: Stir a splash of milk into each portion before microwaving to bring the sauce back to creamy.

3. Sweet Potato Shepherd’s Pie

Savory ground beef and vegetables in a rich gravy, topped with fluffy mashed sweet potatoes.

It’s hearty, cozy and actually tastes better the next day once the filling has settled.

Ingredients:

• 1 1/2 lbs ground beef
• 1 onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp thyme
• 3 lbs sweet potatoes, peeled and cubed
• 3 tbsp butter
• 1/4 cup milk

Instructions:

1. Boil the sweet potatoes 15 minutes until tender, then mash with butter, milk and salt.
2. Brown the beef with onion and carrots, then add garlic and tomato paste.
3. Stir in the flour, broth, Worcestershire and thyme and simmer 5 minutes, then add peas.
4. Spread the filling in a baking dish and top with sweet potatoes.
5. Bake at 400°F for 20 to 25 minutes.

💡 Tip: Reheat individual portions in the oven at 350°F for 15 minutes to keep the topping from going soft.

4. Chicken Pot Pie Casserole with Biscuits (31g Protein)

All the comfort of chicken pot pie with a creamy vegetable filling and fluffy golden biscuits on top.

No pie crust to roll out, and it’s on the table in under an hour.

Ingredients:

• 3 cups cooked chicken, diced
• 4 tbsp butter
• 1 onion, diced
• 2 cups frozen mixed vegetables
• 1/3 cup flour
• 2 cups chicken broth
• 1 cup milk
• 1 tsp poultry seasoning
• 1 can (16 oz) refrigerated biscuits

Instructions:

1. Preheat the oven to 375°F.
2. Melt the butter and cook the onion for 4 minutes.
3. Stir in the flour, then the broth and milk, and simmer until thick.
4. Add chicken, vegetables, poultry seasoning, salt and pepper and pour into a 9×13 dish.
5. Top with biscuits and bake 20 to 25 minutes until golden.

💡 Tip: Reheat in the oven rather than the microwave so the biscuits stay fluffy, not chewy.

5. Turkey and Stuffing Casserole

Layers of turkey, green beans, creamy gravy and a golden stuffing top, like Thanksgiving dinner in one dish.

Use leftover holiday turkey or a rotisserie turkey breast any time of year.

Ingredients:

• 4 cups cooked turkey, chopped
• 2 cups green beans, cooked
• 1 can cream of chicken soup
• 1 cup turkey gravy
• 1/2 cup sour cream
• 1 box (6 oz) stuffing mix
• 1 1/2 cups hot chicken broth
• 3 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F.
2. Mix the soup, gravy and sour cream, then fold in turkey and green beans.
3. Spread in a 9×13 dish.
4. Stir the stuffing mix with broth and butter and spoon over the top.
5. Bake 30 to 35 minutes until bubbly and golden.

💡 Tip: Cover with foil when reheating so the stuffing doesn’t dry out, then uncover for the last 5 minutes.

6. Pumpkin Baked Ziti

Ziti tossed in a creamy pumpkin and ricotta sauce, then baked under a blanket of melted mozzarella.

It’s a fun fall twist on a classic, and pasta bakes like this reheat really well.

Ingredients:

• 1 lb ziti
• 1 can (15 oz) pumpkin purée
• 1 cup ricotta
• 1 cup heavy cream or half-and-half
• 1/2 cup parmesan
• 2 garlic cloves, minced
• 1 tsp dried sage
• Pinch of nutmeg
• 2 cups shredded mozzarella

Instructions:

1. Preheat the oven to 375°F.
2. Cook the ziti 2 minutes short of al dente and drain.
3. Whisk the pumpkin, ricotta, cream, parmesan, garlic, sage, nutmeg and salt.
4. Toss with the pasta and spread in a baking dish.
5. Top with mozzarella and bake 25 minutes.

💡 Tip: Add 2 tbsp of milk per portion before reheating to loosen the sauce.

7. Chicken Broccoli Rice Casserole (32g Protein)

Chicken, broccoli and rice baked in a cheesy cream sauce. It’s the casserole most families have on repeat.

It’s a complete meal in one dish and packs neatly into lunch containers.

Ingredients:

• 3 cups cooked rice
• 3 cups cooked chicken, diced
• 3 cups broccoli florets, steamed
• 1 can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 2 cups shredded cheddar
• 1/2 tsp garlic powder
• 1/2 cup crushed butter crackers

Instructions:

1. Preheat the oven to 350°F.
2. Mix the soup, sour cream, milk, garlic powder and 1 1/2 cups cheddar.
3. Fold in rice, chicken and broccoli.
4. Spread in a 9×13 dish, top with remaining cheese and crackers.
5. Bake 25 to 30 minutes.

💡 Tip: Sprinkle a few drops of water over rice before microwaving and cover loosely so it steams instead of drying out.

8. Sweet Potato Ground Beef Enchiladas

Seasoned ground beef and roasted sweet potato rolled into tortillas and baked in red enchilada sauce with lots of cheese.

The sweet potato keeps the filling moist, so leftovers never dry out.

Ingredients:

• 1 lb ground beef
• 2 cups sweet potato, diced and roasted
• 1 can (15 oz) black beans, rinsed
• 1 packet taco seasoning
• 10 flour tortillas
• 1 can (19 oz) red enchilada sauce
• 2 cups shredded Mexican cheese
• Cilantro and sour cream for serving

Instructions:

1. Preheat the oven to 375°F.
2. Brown the beef, drain, and stir in taco seasoning, beans and sweet potato.
3. Spread a little sauce in a 9×13 dish.
4. Fill and roll the tortillas, place seam-side down, and cover with sauce and cheese.
5. Bake 20 to 25 minutes.

💡 Tip: Reheat covered at 350°F for 20 minutes. Covering keeps the tortilla edges soft.

9. Cheesy Cabbage and Ground Beef Casserole

Tender cabbage, seasoned ground beef and rice in a tomato sauce with melted cheese on top.

It’s budget-friendly and low in fuss, and the cabbage softens even more as it sits.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 2 garlic cloves
• 1 small head cabbage, chopped
• 1 can (15 oz) tomato sauce
• 1 can (14 oz) diced tomatoes
• 1/2 cup uncooked rice
• 1 cup beef broth
• 1 tsp paprika
• 2 cups shredded mozzarella or cheddar

Instructions:

1. Preheat the oven to 350°F.
2. Brown the beef with onion and garlic and drain.
3. Stir in tomato sauce, tomatoes, rice, broth, paprika, salt and pepper.
4. Layer the cabbage in a 9×13 dish and pour the beef mixture over it.
5. Cover and bake 1 hour, then top with cheese and bake 10 minutes more.

💡 Tip: This one reheats perfectly in the microwave. Just cover and heat 2 minutes per serving.

10. Chicken Tetrazzini with Mushrooms (33g Protein)

Spaghetti, chicken and mushrooms in a silky parmesan cream sauce, baked until golden on top.

It’s an old-fashioned favorite that’s great for using up leftover chicken or turkey.

Ingredients:

• 12 oz spaghetti
• 3 cups cooked chicken, shredded
• 4 tbsp butter
• 8 oz mushrooms, sliced
• 1 onion, diced
• 2 garlic cloves
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup milk
• 3/4 cup parmesan
• 1 cup frozen peas
• 1/2 cup panko

Instructions:

1. Preheat the oven to 375°F and cook the spaghetti 2 minutes short of al dente.
2. Sauté the mushrooms and onion in butter until browned, then add garlic.
3. Stir in flour, then broth and milk, and simmer until thick.
4. Add parmesan, chicken, peas, pasta, salt and pepper and pour into a dish.
5. Top with panko and bake 25 minutes.

💡 Tip: Loosen each portion with a splash of broth before reheating. The pasta soaks up sauce overnight.

11. Buffalo Chicken Sweet Potato Casserole (30g Protein)

Roasted sweet potatoes and shredded chicken in a creamy buffalo sauce, topped with melted cheese and green onions.

It’s spicy, sweet and cozy all at once, and it makes great meal-prep lunches.

Ingredients:

• 3 sweet potatoes, cubed
• 2 tbsp olive oil
• 3 cups cooked chicken, shredded
• 1/2 cup buffalo sauce
• 4 oz cream cheese, softened
• 1/4 cup ranch dressing
• 1 1/2 cups shredded mozzarella
• 2 green onions, sliced

Instructions:

1. Preheat the oven to 425°F and roast the sweet potatoes with oil and salt for 25 minutes.
2. Lower the oven to 375°F.
3. Mix the chicken, buffalo sauce, cream cheese and ranch.
4. Layer the sweet potatoes in a dish, top with the chicken mixture and cheese.
5. Bake 15 to 20 minutes and finish with green onions.

💡 Tip: Store in single portions and microwave 2 minutes. The sweet potato stays tender.

12. Butternut Squash Lasagna

Layers of noodles, roasted butternut squash, spinach, ricotta and a creamy white sauce flavored with sage.

It’s a meatless lasagna that feels special enough for Thanksgiving week.

Ingredients:

• 12 lasagna noodles, cooked
• 4 cups butternut squash, roasted and mashed
• 2 cups baby spinach
• 15 oz ricotta
• 1 egg
• 4 tbsp butter
• 1/4 cup flour
• 3 cups milk
• 1 tsp dried sage
• Pinch of nutmeg
• 2 cups shredded mozzarella
• 1/2 cup parmesan

Instructions:

1. Preheat the oven to 375°F.
2. Make a white sauce: melt butter, whisk in flour, then milk, sage and nutmeg, and simmer until thick.
3. Mix the ricotta with the egg and season the squash with salt.
4. Layer sauce, noodles, squash, ricotta, spinach and mozzarella, repeating 3 times.
5. Top with parmesan, cover and bake 30 minutes, then uncover for 15.

💡 Tip: Lasagna cuts cleaner cold. Slice it straight from the fridge and reheat pieces at 350°F for 20 minutes.

13. Ground Turkey Stuffed Pepper Casserole

All the flavor of stuffed peppers without the stuffing: ground turkey, chopped peppers, rice and tomatoes baked under cheese.

It takes half the time of the classic and reheats just as well.

Ingredients:

• 1 lb ground turkey
• 1 onion, diced
• 3 bell peppers, chopped
• 2 garlic cloves
• 1 can (14 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 cups cooked rice
• 1 tsp Italian seasoning
• 1 1/2 cups shredded mozzarella

Instructions:

1. Preheat the oven to 375°F.
2. Brown the turkey with onion and peppers.
3. Add garlic, tomatoes, sauce, Italian seasoning, salt and pepper and simmer 5 minutes.
4. Stir in the rice and spread in a baking dish.
5. Top with cheese and bake 20 minutes.

💡 Tip: Freeze extra portions for up to 3 months and reheat from thawed in the microwave.

14. Unstuffed Cabbage Roll Casserole

Ground beef, rice and chopped cabbage simmered in a sweet and tangy tomato sauce, then baked.

You get all the flavor of cabbage rolls without any rolling.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 3 garlic cloves
• 1 head cabbage, chopped
• 1 can (28 oz) crushed tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup cooked rice
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp paprika
• 1 cup shredded mozzarella

Instructions:

1. Preheat the oven to 350°F.
2. Brown the beef with onion and garlic.
3. Stir in the tomatoes, sauce, brown sugar, vinegar, paprika, salt and pepper.
4. Mix with cabbage and rice in a large dish.
5. Cover and bake 1 hour, then top with cheese for the last 10 minutes.

💡 Tip: The flavor gets deeper overnight. Reheat on the stovetop or in the microwave.

15. Beef Stroganoff Casserole

Egg noodles, ground beef and mushrooms in a creamy sour cream gravy, baked with a cheesy top.

It’s simple, filling comfort food the whole family likes.

Ingredients:

• 12 oz egg noodles
• 1 1/2 lbs ground beef
• 8 oz mushrooms, sliced
• 1 onion, diced
• 2 garlic cloves
• 2 tbsp flour
• 1 1/2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 cup sour cream
• 1 1/2 cups shredded mozzarella
• Parsley

Instructions:

1. Preheat the oven to 350°F and cook the noodles until just tender.
2. Brown the beef with the mushrooms and onion, then add garlic.
3. Stir in the flour, then the broth and Worcestershire, and simmer until thick.
4. Take off the heat, stir in the sour cream, then fold in the noodles.
5. Pour into a dish, top with cheese and bake 20 minutes.

💡 Tip: Reheat gently at 70% power so the sour cream sauce doesn’t separate.

16. Green Chile Chicken Enchilada Casserole (35g Protein)

Layers of corn tortillas, shredded chicken, green chiles and a creamy salsa verde sauce with Monterey Jack cheese.

Layering instead of rolling makes it fast, and it slices into neat squares for lunches.

Ingredients:

• 4 cups cooked chicken, shredded
• 1 can (4 oz) diced green chiles
• 1 1/2 cups salsa verde
• 1 cup sour cream
• 1 can cream of chicken soup
• 12 corn tortillas, cut in half
• 3 cups shredded Monterey Jack
• Cilantro for serving

Instructions:

1. Preheat the oven to 375°F.
2. Mix the salsa verde, sour cream and soup.
3. Stir half the sauce into the chicken and chiles.
4. Layer tortillas, chicken mixture and cheese 3 times, then pour the remaining sauce over the top with the last of the cheese.
5. Bake 30 minutes until bubbly.

💡 Tip: Cover with foil and reheat at 350°F for 20 minutes, or microwave single squares for 90 seconds.

17. Smoked Turkey Sausage and Potato Casserole

Sliced smoked turkey sausage and tender potatoes baked in a cheesy, creamy sauce.

It’s an easy, hearty dinner that tastes like it took a lot more work than it did.

Ingredients:

• 1 package (13 oz) smoked turkey sausage, sliced
• 2 lbs potatoes, thinly sliced
• 1 onion, thinly sliced
• 1 can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 2 cups shredded cheddar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions:

1. Preheat the oven to 375°F and grease a 9×13 dish.
2. Whisk the soup, sour cream, milk, garlic powder, paprika and 1 cup cheddar.
3. Toss the potatoes, onion and sausage with the sauce.
4. Spread in the dish, cover with foil and bake 50 minutes.
5. Uncover, add the remaining cheese and bake 15 minutes more.

💡 Tip: Reheat in the oven or an air fryer at 350°F to bring back the crispy cheese edges.

18. Cheesy Broccoli Cauliflower Bake

Broccoli and cauliflower florets in a creamy cheddar sauce with a crunchy golden topping.

Serve it as a side for the holidays or a meatless main with crusty bread.

Ingredients:

• 4 cups broccoli florets
• 4 cups cauliflower florets
• 3 tbsp butter
• 3 tbsp flour
• 2 cups milk
• 2 cups sharp cheddar
• 1/2 tsp garlic powder
• 1/2 tsp dijon
• 1/2 cup panko mixed with 1 tbsp melted butter

Instructions:

1. Preheat the oven to 375°F.
2. Steam the broccoli and cauliflower for 4 minutes and drain well.
3. Make a cheese sauce with butter, flour, milk, cheddar, garlic powder and dijon.
4. Toss the veggies in the sauce and spread in a dish.
5. Top with panko and bake 20 to 25 minutes.

💡 Tip: Drain the veggies very well before baking so leftovers don’t get watery.

19. Tater Tot Hotdish

The Midwest classic: seasoned ground beef and vegetables in a creamy sauce, topped with crispy tater tots and cheese.

Kids love it, and it’s one of the easiest casseroles on this list.

Ingredients:

• 1 1/2 lbs ground beef
• 1 onion, diced
• 2 cups frozen mixed vegetables
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1 tsp Worcestershire sauce
• 1 1/2 cups shredded cheddar
• 1 bag (32 oz) frozen tater tots

Instructions:

1. Preheat the oven to 375°F.
2. Brown the beef with the onion and drain.
3. Stir in vegetables, soup, milk, Worcestershire, salt and pepper.
4. Spread in a 9×13 dish, top with cheese, then line up the tater tots.
5. Bake 40 to 45 minutes until the tots are crispy.

💡 Tip: Reheat in the air fryer at 350°F for 8 minutes for crispy tots every time.

20. Spaghetti Squash Lasagna Bake

Spaghetti squash strands layered with meat sauce, ricotta and mozzarella for a lighter lasagna.

It’s low carb but still cheesy and satisfying.

Ingredients:

• 1 large spaghetti squash
• 1 lb ground beef or turkey
• 2 cups marinara sauce
• 1 cup ricotta
• 1 egg
• 1/4 cup parmesan
• 1 1/2 cups shredded mozzarella
• 1 tsp Italian seasoning

Instructions:

1. Halve the squash, roast cut-side down at 400°F for 40 minutes, then scrape into strands.
2. Brown the meat and stir in the marinara and Italian seasoning.
3. Mix the ricotta, egg and parmesan.
4. Layer squash, ricotta and meat sauce in a dish and top with mozzarella.
5. Bake at 375°F for 25 minutes.

💡 Tip: Pat the squash strands dry with a towel before layering so it doesn’t get watery when reheated.

21. Chicken and Dumpling Casserole (29g Protein)

Creamy chicken and vegetables baked under a soft, fluffy biscuit-style dumpling topping.

It tastes like grandma’s chicken and dumplings, without standing over the stove.

Ingredients:

• 4 cups cooked chicken, shredded
• 1/2 cup butter, melted
• 2 cups self-rising flour or baking mix
• 2 cups milk
• 1 tsp dried thyme
• 2 cups chicken broth
• 1 can cream of chicken soup
• 1 1/2 cups frozen peas and carrots

Instructions:

1. Preheat the oven to 350°F.
2. Pour the melted butter into a 9×13 dish and scatter the chicken and vegetables on top.
3. Whisk the flour, milk and thyme and pour over evenly. Don’t stir.
4. Whisk the broth and soup and pour gently over everything.
5. Bake 40 to 45 minutes until golden.

💡 Tip: Reheat covered at 325°F with a splash of broth so the dumplings stay soft.

22. Beef and Bean Tamale Pie

Seasoned ground beef, beans and corn baked under a cheddar cornbread crust.

It’s a Tex-Mex comfort dish that reheats with the crust still tender.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 1 packet taco seasoning
• 1 can (15 oz) pinto beans, rinsed
• 1 cup corn
• 1 can (10 oz) red enchilada sauce
• 1 box (8.5 oz) cornbread mix
• 1 egg
• 1/3 cup milk
• 1 cup shredded cheddar

Instructions:

1. Preheat the oven to 400°F.
2. Brown the beef and onion, then stir in seasoning, beans, corn and enchilada sauce.
3. Spread in a greased baking dish.
4. Mix the cornbread mix with egg, milk and half the cheese and spread on top.
5. Sprinkle with the remaining cheese and bake 20 to 25 minutes.

💡 Tip: Microwave single portions with a damp paper towel on top to keep the cornbread moist.

23. Mushroom Wild Rice Bake

https://www.pinterest.com/pin/55450639138565415

Earthy mushrooms, wild rice, onions and Gruyère baked together in a creamy, herby sauce.

It’s a hearty vegetarian main or a holiday side that goes with everything.

Ingredients:

• 1 1/2 cups wild rice blend
• 3 cups vegetable broth
• 3 tbsp butter
• 1 lb mixed mushrooms, sliced
• 1 onion, diced
• 2 garlic cloves
• 2 tsp fresh thyme
• 1/2 cup heavy cream
• 1 cup shredded Gruyère
• 1/4 cup toasted pecans

Instructions:

1. Cook the rice in the broth according to the package.
2. Sauté the mushrooms and onion in butter until browned, then add garlic and thyme.
3. Stir in the cream and cooked rice and season well.
4. Spread in a baking dish and top with Gruyère.
5. Bake at 375°F for 20 minutes and top with pecans.

💡 Tip: Keep the pecans separate and add them after reheating so they stay crunchy.

24. Baked Penne with Chicken Sausage and Kale (28g Protein)

Penne, sliced chicken sausage and kale in a creamy tomato sauce, baked under mozzarella and parmesan.

The kale holds up well, so this one is just as good on day three.

Ingredients:

• 1 lb penne
• 1 package (12 oz) chicken sausage, sliced
• 1 tbsp olive oil
• 3 garlic cloves
• 4 cups chopped kale
• 3 cups marinara
• 1/2 cup heavy cream
• 1 1/2 cups shredded mozzarella
• 1/2 cup parmesan

Instructions:

1. Preheat the oven to 375°F and cook the penne 2 minutes short of al dente.
2. Brown the sausage in oil, then add garlic and kale and cook until wilted.
3. Stir in the marinara and cream.
4. Toss with the pasta and half the cheese and spread in a dish.
5. Top with remaining cheese and bake 20 minutes.

💡 Tip: Add a spoonful of marinara to each portion before reheating to keep it saucy.

25. Cheesy Chicken Spaghetti (34g Protein)

Spaghetti and chicken in a creamy, cheesy sauce with tomatoes and green chiles.

It’s a Southern potluck favorite, and it makes a big pan for crowds.

Ingredients:

• 12 oz spaghetti, broken in half
• 4 cups cooked chicken, shredded
• 1 can cream of chicken soup
• 8 oz cream cheese or processed cheese, cubed
• 1 can (10 oz) diced tomatoes with green chiles
• 1/2 cup chicken broth
• 1 tsp garlic powder
• 2 cups shredded cheddar

Instructions:

1. Preheat the oven to 350°F and cook the spaghetti until just tender.
2. Melt the soup, cream cheese, tomatoes, broth and garlic powder together until smooth.
3. Stir in the chicken, pasta and 1 cup cheddar.
4. Spread in a 9×13 dish and top with remaining cheese.
5. Bake 25 to 30 minutes.

💡 Tip: Stir in a splash of broth before reheating to bring back the creamy sauce.

26. Chicken and Root Vegetable Casserole (31g Protein)

Chicken thighs baked with carrots, parsnips, potatoes and onions in a maple dijon glaze.

It’s an easy one-dish fall dinner, and the vegetables soak up all the juices.

Ingredients:

• 2 lbs boneless chicken thighs
• 3 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 1 lb baby potatoes, halved
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 3 tbsp maple syrup
• 2 tbsp dijon
• 2 garlic cloves, minced
• 1 tsp fresh thyme

Instructions:

1. Preheat the oven to 400°F.
2. Whisk the oil, maple, dijon, garlic, thyme, salt and pepper.
3. Toss the vegetables with half the glaze and spread in a large baking dish.
4. Nestle the chicken on top and brush with the remaining glaze.
5. Bake 40 to 45 minutes until the chicken reaches 165°F.

💡 Tip: Thighs stay juicier than breasts when reheated. Warm covered at 350°F for 15 minutes.

27. Cheeseburger Pasta Bake

Pasta and seasoned ground beef in a cheesy tomato sauce, finished with pickles, onions and melted cheddar.

It tastes like a cheeseburger in casserole form, and kids devour it.

Ingredients:

• 12 oz rotini or shells
• 1 1/2 lbs ground beef
• 1 onion, diced
• 1 can (15 oz) tomato sauce
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tsp Worcestershire sauce
• 1 cup milk
• 2 1/2 cups shredded cheddar
• Diced pickles for topping

Instructions:

1. Preheat the oven to 375°F and cook the pasta until just tender.
2. Brown the beef with onion and drain.
3. Stir in tomato sauce, ketchup, mustard, Worcestershire and milk.
4. Fold in the pasta and 1 1/2 cups cheese and spread in a dish.
5. Top with remaining cheese, bake 20 minutes and scatter with pickles.

💡 Tip: Add the pickles after reheating so they stay crisp and cool.

28. Baked Ravioli with Creamy Pumpkin Sage Sauce

Cheese ravioli baked in a creamy pumpkin sauce with garlic, sage and parmesan.

Frozen ravioli go straight into the dish, so this is a 10-minute prep dinner.

Ingredients:

• 1 bag (25 oz) frozen cheese ravioli
• 1 cup pumpkin purée
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 2 garlic cloves, minced
• 1 tsp dried sage
• 1/2 cup parmesan
• 1 1/2 cups shredded mozzarella

Instructions:

1. Preheat the oven to 375°F.
2. Whisk the pumpkin, cream, broth, garlic, sage, parmesan, salt and pepper.
3. Spread a little sauce in a baking dish and add the frozen ravioli.
4. Pour the remaining sauce over the top and cover with mozzarella.
5. Cover with foil and bake 30 minutes, then uncover for 10 more.

💡 Tip: Reheat covered so the ravioli edges don’t harden.

29. Brussels Sprouts Gratin

Halved Brussels sprouts baked in a garlicky cream sauce with Gruyère and a crispy breadcrumb top.

It’s an easy make-ahead holiday side that even sprout skeptics love.

Ingredients:

• 2 lbs Brussels sprouts, halved
• 2 tbsp butter
• 2 garlic cloves
• 2 tbsp flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 1/2 cups shredded Gruyère
• 1/4 cup parmesan
• 1/2 cup panko mixed with 1 tbsp melted butter

Instructions:

1. Preheat the oven to 400°F.
2. Blanch the sprouts in boiling salted water for 3 minutes and drain.
3. Make a sauce with the butter, garlic, flour, milk and cream, then stir in the Gruyère.
4. Toss the sprouts in the sauce and spread in a dish.
5. Top with parmesan and panko and bake 20 to 25 minutes.

💡 Tip: Assemble a day ahead and bake fresh, or reheat leftovers at 375°F to re-crisp the top.

30. Chicken Parmesan Casserole (38g Protein)

Pasta, crispy chicken bites, marinara and plenty of mozzarella baked together like a big pan of chicken parm.

All the flavor of the classic, none of the breading station.

Ingredients:

• 12 oz penne
• 1 1/2 lbs chicken breast, cubed
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 3 cups marinara
• 2 cups shredded mozzarella
• 1/2 cup parmesan
• 1/2 cup Italian breadcrumbs
• 2 tbsp butter, melted
• Fresh basil

Instructions:

1. Preheat the oven to 375°F and cook the penne 2 minutes short of al dente.
2. Sear the chicken with oil and Italian seasoning until cooked through.
3. Toss the pasta, chicken and marinara and spread in a 9×13 dish.
4. Top with mozzarella and parmesan, then breadcrumbs mixed with butter.
5. Bake 20 to 25 minutes and top with basil.

💡 Tip: Reheat in the oven at 350°F for 15 minutes to keep the crumb topping crunchy.

A good casserole is a gift to your future self. Bake once, then enjoy easy lunches and no-fuss dinners for the next few days.

Pick a couple from this list for your fall meal plan and save it for the busy weeks ahead.