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Cozy and comforting, casseroles are essential fall dishes for weeknights and holidays alike. When the days are chilly, we love turning on the oven, popping in a saucy, often cheesy dish of various colors, textures, and flavors, and watching it emerge in golden perfection. Better yet, lots of casseroles can be prepared ahead, at our leisure, and simply baked or reheated when it’s time to eat. We’ve rounded up our favorite casseroles with autumnal ingredients, from creamy gratins to baked pasta dishes, that can be made at least partially in advance to keep mealtime easy and delicious.
Braised Brisket Potato Tot Casserole
Beer-braised brisket and caramelized brussels sprouts are combined with a mushroom bechamel, then topped with frozen potato tots tossed with Parmesan and truffle oil and baked to perfection. The components can be made a day in advance and assembled just before baking.
Lazy Chicken-and-Sausage Cassoulet
Cookbook author Molly Stevens’ quick take on this hearty French casserole includes boneless, skinless chicken thighs, smoked sausage, and plenty of white beans. It can be fully assembled and refrigerated the day before, then baked when you’re ready to eat.
Fennel Buried in Cream
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Perfectly tender bulbs of fennel are submerged in garlicky cream sauce and covered in a blanket of Parmesan for this decadent gratin. It can be baked a day in advance and browned in the broiler just before serving.
Mushroom Parmesan
Panko-coated hen-of-the-woods mushrooms sub in for the typical eggplant in this cheesy, tomato-y casserole. The sauce can be made a day ahead and stored in an airtight container in the refrigerator.
Raclette-Gruyère Mac and Cheese with Pickled Shallots
This Swiss twist on a fall classic gets rich flavor from Gruyère and a lush creaminess from Raclette. To balance the cheesy richness, we’ve added some shallots that are quickly pickled in apple cider vinegar. Put the dish together a day in advance and bake it off just before serving.
Rutabaga, Celery Root, and Potato Gratin
Creamy layered potatoes get reinvigorated by a hearty combination of rutabaga and celery root, which brings an earthy depth and an engaging, subtle sweetness for a flavorful lift. Refrigerate the unbaked gratin overnight and bake it just before dinner.
Crusty Baked Shells and Cauliflower
Ina Garten’s cozy three-cheese baked pasta showcases simple sautéed cauliflower flavored with sage, capers, garlic, lemon zest, and red pepper flakes. Assemble the dish, cover, and refrigerate overnight, then bake before serving.
Sweet Potato Casserole
Silky pureed sweet potatoes are adorned with a sweet and crunchy pecan-cornflake topping for this autumnal Southern classic. The casserole can be baked up to four hours ahead and served warm or at room temperature.
Mashed-Potato Casserole with Sage and Fontina
Cookbook author Melissa Clark elevates traditional mashed potatoes by incorporating a creamy, tangy mix of crème fraîche, butter, parsley, and sage before topping them with cheesy breadcrumbs that turn delightfully crisp in the oven. The unbaked casserole can be refrigerated overnight.
Cheesy Mixed Pasta Casserole with Mushrooms
© Lucy Schaeffer
Former F&W editor Melissa Rubel Jacobson makes a roux with dried porcini mushrooms, then marries the sauce with a pound of fresh mushrooms sautéed in butter, nutty Fontina, and whatever short pasta she has on hand. If you like, refrigerate the baked dish overnight and reheat to serve.
Squash Gratin with Poblanos and Cream
Los Angeles chef Julie Robles makes this vegetarian gratin in individual dishes with a topping of candied pepitas. Our simplified version is for one big gratin that can be refrigerated unbaked overnight. Return to room temperature before baking and garnish with plain toasted pumpkin seeds.
Pumpkin Lasagna
© Karen Mordechai
Made with canned pumpkin puree, Swiss chard, sage, nutmeg, and two cheeses, this unmistakably fall-flavored lasagna can be layered together a day ahead and refrigerated until it’s time to bake and eat.
Broccoli and Wild Mushroom Casserole
Photographer and Alabamian Robert Rausch grew up eating a version of this homey casserole. He still relies on Ritz crackers for the crispy, buttery topping but upgrades the usual canned mushroom soup with wild mushrooms. The baked dish can be refrigerated overnight and reheated before serving.
Polenta Gratin with Spinach and Wild Mushrooms
Here, wild mushrooms are mixed with spinach and cream, then baked in a luscious gratin under smooth rounds of precooked polenta until bubbling hot. Unbaked, this dish can be refrigerated overnight.
Sausage-and-Maple Bread Pudding
This breakfast bake is an all-in-one take on French toast with maple syrup and sausage. A pint of melted vanilla (or cinnamon) ice cream enriches the dish’s custard base. The assembled bread pudding can be chilled in the fridge up to six hours before baking.
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