12 casseroles so good our editors make them again and again

“I made it for the first time for my family’s Thanksgiving in 2017 and it immediately earned a permanent spot on our holiday menu. The perfect balance of sweet corn and savory herbs, cheese and onions makes this decadent dish downright addictive.” – Rebecca Bear

“The basic elements are all there – spaghetti, chicken, cheese and vegetables – but making the stew in a Dutch oven is a game-changer.” – Katie Rousso

“When I don’t want to think about what’s for dinner, I always go for a baked pasta casserole. This creamy, cheesy dish has a short ingredient list and uses ready-made foods, so I can pop it in the oven in under 15 minutes.” Plus, there are always lots of leftovers.” – Jenna Sims

“Finally – a Southern shrimp and grits recipe that fits comfortably in my casserole dish. This is the ultimate brunch casserole to make when you’re playing hostess – or to make for dinner on a weeknight.” – Kaitlyn Yarborough Sadlik

“This dessert disguised as a breakfast main course will disappear faster than eggs ever could. Its bread pudding-like texture and sweet cinnamon flavor will have guests scraping the bowl after every last bite.” – Katie Rousso

“After years of celebrating Thanksgiving with green bean casseroles full of creamy soups, my mom and I were inspired by this recipe in the November 2017 issue. Every part of it is made from scratch and you can taste the difference.” – Mary Shannon Hodes

“This creamy chicken enchilada recipe is my favorite when bringing someone a meal and I always make extra for my family. It is delicious and the recipe is always requested.” – Nellah McGough

“This casserole is a proven winner every time I serve it. You never knew what you were missing until you tried baked ziti that required some bacon.” – Patricia Shannon

“A neighbor taught my mother how to make an old-fashioned pumpkin casserole using fresh pumpkin from the garden. There’s nothing better with Sunday fried chicken.” – Valerie Lüsse

“This recipe was introduced to me by a friend when we were newly married. It has appeared on the Shannon table many times over the years, but especially in the fall when the weather finally cools down. Think of it as a super Southern version of a chicken pot pie. – Patricia Shannon

“This is not only my breakfast casserole, but also our most popular recipe of 2024. Who can resist eggs, pork sausage, green peppers, scallions, hash browns, and two types of cheese in one delicious dish?” – Krissy Tiglias

“My mother’s wonderful variations on this casserole not only taught me to love broccoli, but also how to customize casseroles based on tastes and the ingredients in the pantry. My mom often used crumbled Ritz crackers instead of panko and added leftover chicken.” Make the casserole a little heartier and add grated carrots (I thought we didn’t notice) to increase our vegetable consumption. – Patricia York