Hearty Side Casseroles - 36 recipes
Every main course deserves a delicious side dish to complete the meal. Try one of our Side Dish Casserole recipes to enhance your menu.
Top Recipe
Broccoli Cheese Casserole
By Sharon T
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Details
Servings 6
Preparation time 10
Cooking time 60
- 1 (24 ounce) bag Green Giant™ frozen broccoli & three cheese sauce
- 1 (9 ounce) can Progresso™ Vegetable Classics creamy mushroom soup
- 3/4 cup French-fried onions
- Salt and pepper, to taste
Three easy ingredients, including Green Giant™ veggies
Top rated Side Dish Casserole recipes
Loaded-Up Mashed Potato Casseroles
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By Susan52
The great taste of a loaded baked potato is what you'll find in this yummy Loaded-Up Mashed Potato Casserole!
- 4 large Idaho potatoes, peeled and cubed
- 6 garlic cloves, peeled and left whole
- 11/3 cups ricotta cheese
- 3/4 cup milk
- 1 1/2 cups Italian fontina cheese, shredded
- 1/2 cup Romano cheese, grated
- 6 tablespoons fresh parsley, chopped
- 3/4 teaspoon salt
- 1/4 cup panko bread crumbs
- 1 tablespoon olive oil
Sweet Potato & Rice Casserole
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By á-7571
This is a great recipe to make as a vegetarian main dish or as a side dish, and it's right at home on a Thanksgivin
- 2 cups water
- 1 1/2 cups sweet potato, peeled and chopped
- 1 cup uncooked long grain white rice
- 1/2 teaspoon salt
- 1 (15-ounce) can black beans, rinsed and drained
- 1 1/2 cups frozen sweet soybeans (edamame), thawed
- 1 cup Monterey Jack cheese, shredded, about 4 ounces
- 1 (8-ounce) carton sour cream
- 1 (4-ounce) can diced green chile peppers, undrained
- 1/4 cup green onions, chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon snipped fresh sage
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- Toasted pumpkin seeds, optional
Corn Bread Casserole
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By wing118677
A satisfying and quick weeknight or any-time Corn Bread Casserole meal the whole family can enjoy!
- 1 box Jiffy corn bread
- 1 can cream corn
- 1 can whole kernel corn, drained
- 2 eggs
- 1 stick butter, melted
- 1 cup sour cream
Mexican Rice & Bean Casserole
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By PineyCook
A simple and healthy one-dish Mexican meal with rice, kidney beans, veggies and cheese
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 (14 ounce) can mushrooms, sliced
- 1 large red pepper, chopped
- 1/2 cup water
- 3/4 cup converted rice
- 1 (19 ounce) can red kidney beans, drained and rinsed
- 1 (19 ounce) can tomatoes, diced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup low-fat cheddar cheese, shredded
- 1/4 cup green onion, sliced
Zucchini & Sweet Corn Casserole
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By á-168255
Perfect summer side dish or good enough to make a meal in itself
- 1 sweet onion, sliced thin
- 1 cup sweet yellow corn, fresh or frozen, cooked and cut off the cob
- 2 to 4 zucchinis, sliced thin
- 1 handful fresh basil, chopped
- 8 to12 ounces Cheddar or Parmesan cheese
- 3 eggs beaten
- Salt, to taste
- Pepper, to taste
Corn Casserole
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By á-24918
A hearty and satisfying meal, this Corn Casserole will be a favorite for sure once you try it!
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn
- 1 (8-ounce) package Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese or your favorite
Crockpot Cheesy Party Potatoes
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By Caryl
These cheesy crockpot potatoes put the par in party! Don't have enough time for the crockpot? Bake in the oven at 3...
- 1 (2-pound) bag frozen cubed hash browns
- 6 ounces sour cream
- 10 ounces cheddar cheese, shredded
- 1 can cream of chicken or cream of mushroom soup
- 1 stick butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 medium onion, chopped fine
Creamed Corn Casserole
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By rhondacraven
This corn casserole dish is a staple at our family gatherings and cookouts, partially because it's so darn easy to ...
- 1 can corn, drained
- 1 can creamed corn
- 4 tablespoons flour
- 4 tablespoons sugar
- 1 stick of butter, melted
- 1 cup milk
- 2 eggs, well beaten
- 1/2 teaspoon salt
- Pepper to taste
Mexican Cornbread Casserole
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By HyzQueen
Mexican Cornbread Casserole is the epitome of comfort food
- 2 boxes Jiffy cornbread mix
- 1 can cream style corn
- 2 chopped jalapenos
- 6 ounces Mexican cheese or more
- 1 1/2 pounds hamburger
- 1 small onion chopped
- 1 can Rotel tomatoes
- 1 clove garlic
Green Bean Casserole
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By á-4084
A classic Green Bean Casserole recipe slightly adapted from the one developed in the 1950s by the Campbell's Soup C...
- 3 cups chicken stock
- 1 ⁄2 ounce dried shiitake mushrooms, stemmed
- Kosher salt, to taste
- 2 pounds green beans, cut into 2-inch pieces
- Canola oil
- 1 1⁄4 cups flour
- 2 small yellow onions, thinly sliced
- 5 tablespoons butter
- 1 ⁄3 heavy cream
- Freshly ground black pepper, to taste
Gullivers Creamed Corn
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By gstark
A Southern staple, creamed corn is the ideal side to accompany your fried chicken or juicy steak
- 1 (24-ounce) bag frozen shoepeg corn (I buy the Pictsweet brand)
- 8 ounces heavy cream
- 8 ounces milk
- 1 teaspoon salt
- 6 teaspoon sugar
- 2 tablespoons butter, melted
- 2 tablespoons flour (or cornstarch for GF)
- Pinch white pepper (black pepper is just fine too)
- 1/2 cup Parmesan cheese, shredded
Tri-Layered Vegetable Kugel
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By blum099
Here's another vegetable recipe that is sure to please, and I bet you didn’t realize you could do this idea witho...
- FRYING PAN:
- BOWL 1: ORANGE
- 4 medium-sized carrots
- 1 large sweet potato
- 2 eggs
- 3 to 4 tablespoons potato starch
- 2 tablespoons mayonnaise
- 1 teaspoon salt
- 1 pinch pepper
- BOWL 2: WHITE
- 5 medium-sized white-fleshed potatoes, peeled
- 2 eggs
- 3 to 4 tablespoons potato starch
- 2 tablespoons mayonnaise
- 1 teaspoon salt
- 1 pinch pepper
- BOWL 3: GREEN
- 6 firm, large green zucchinis
- 1 large white-fleshed potato
- 2 eggs
- 3 to 4 tablespoons potato starch
- 2 tablespoons mayonnaise
- 1 teaspoon salt
- 1 pinch pepper
- 4 large onions, diced
- 3 tablespoons olive oil
Creamed Corn Casserole
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By á-174535
Corn and sweet peppers are the stars of this homey casserole that includes cream cheese
- Nonstick cooking spray
- 2 (16-ounce) packages frozen whole kernel corn
- 2 cups red and/or green sweet pepper, chopped
- 1 cup onion, chopped (1-large)
- 1 tablespoon butter or margarine
- 1/4 teaspoon black pepper
- 1 (10 3/4-ounce) can condensed cream of celery soup
- 1 (8-ounce) tub cream cheese spread with chive and onion or cream cheese spread with garden vegetables
- 1/4 cup milk
Two Bean Cornmeal Casserole
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By Beckylynn
For a quick, healthy, meat-free meal, this two bean cornmeal casserole is one of our go-to meals!
- CRUST:
- 1 cup, chopped onion
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 clove garlic
- 1 teaspoon cumin, ground
- 1 teaspoon ground black pepper
- 1 can tomatoes, canned, diced
- 1 corn, frozen
- 2 cup black beans, canned
- 2 cup kidney beans, canned
- 3/4 cup flour, whole wheat
- 3/4 cup cornmeal, yellow
- 2 teaspoon sugar
- 2 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup milk
- 1 tablespoon olive oil
Side Dish Casserole recipe collections
More Side Dish Casserole recipes
-
Broccoli-Corn Casserole
- 6 tablespoons butter
- 1 1/4 cup cornbread stuffing crumbs
- 1 egg, slightly beaten
- 2 (14.75-ounce) cans creamed corn
- 3 tablespoons onion, finely grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (10-ounce) bags frozen chopped broccoli, thawed and drained well
-
Cornbread Casserole
- 1 (15-ounce) can whole kernel corn, drained and 1/2 liquid reserved
- 1 (14.75-ounce) can cream-style corn
- 2 eggs
- 1 (8-ounce) package dry corn bread mix
- 1 cup sour cream
- 8 ounces cheddar cheese, shredded
-
Stovetop Green Bean Casserole
- GREEN BEANS:
- 2 tablespoons kosher salt
- 1 pound string beans, ends trimmed, beans cut in half
- Ice cubes
- MUSHROOM BASE:
- 1 tablespoon unsalted butter
- 12 ounces white mushrooms, washed, sandy ends (if any) removed, and sliced into 1/2-inch slices
- 1 teaspoon cayenne pepper
- 1 teaspoon Dijon mustard
- 2 cloves garlic, peeled and minced (or put through a garlic press)
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 3/4 cup heavy cream
- 1 cup sour cream
- SHALLOTS:
- 4 cups canola oil
- 1/4 cup all-purpose flour
- 2 teaspoons cayenne pepper
- 3 medium shallots, peeled and cut into thin rounds
- Kosher salt
-
Broccoli Rice & Cheese Casserole
- 1 tablespoon butter
- 2 to 3 fresh broccoli crowns, chopped
- 1/2 onions, diced small
- 1 can cream of chicken or mushroom soup
- Diced cooked chicken or turkey breast, optional
- 1/4 cup Hellman’s mayonnaise
- 1/3 cup water
- 6 ounces cheddar cheese, shredded
- 2 cups cooked white rice, packed
- Salt & pepper, to taste
-
Baked Creamy Corn Casserole
- 1/2 cup milk, divided
- 1/2 cup heavy cream
- 2 tablespoons butter, unsalted
- 1 1/2 tablespoons sugar
- 2 tablespoons flour
- 1 teaspoon salt
- 4 to 5 cups corn kernels, fresh, frozen, canned, or leftover, thawed and well drained
- 2 large eggs
- 1/4 to 1/2 cup Asiago, shredded
- Chives for garnish
-
The Ultimate Green Bean Casserole...
- 2 tablespoons unsalted butter, plus more for greasing
- 2 cups canola oil, plus 1 tablespoon, divided
- 3/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper to taste
- Cayenne pepper to taste
- 6 large shallots, peeled and sliced into thin rings
- 5 cups cremini mushrooms, sliced, about 1-pound
- 1/4 cup shallots, finely chopped
- 1 cup chicken stock
- 1 cup heavy cream
- 2-pounds green beans, trimmed, halved and blanched
-
Baked 2-Cheese & Bacon Grits
- 6 thickly sliced bacon strips, chopped
- 3 cups water
- 3 cups chicken stock
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 2 cups quick cooking grits
- 1 (12-ounce) package Velveeta cheese, cubed, about 2 1/3 cups
- 1 stick of butter, cubed
- 1/2 cup 2% milk
- 4 large eggs, lightly beaten
- 2 cups shredded white cheddar cheese, about 8-ounces
-
Cheesy Broccoli Rice Casserole
- TOPPING:
- 10 ounces frozen broccoli florets, defrosted & drained
- 1 (10-3/4 ounces) can cream of chicken soup
- 2 cup cooked rice
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup Velveeta, cubed, optional
- 1/2 cup evaporated milk or cream
- 2 tablespoons butter
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups cooked cubed chicken, optional
- 1 cup Ritz cracker crumbs
- 2 tablespoon butter, melted
-
Green Bean Casserole Recipe
- 2 cans (10 3/4-ounces each) condensed cream of mushroom soup, undiluted
- 1 cup milk
- 2 teaspoons soy sauce
- 1/8 teaspoon pepper
- 2 packages (16-ounces each) frozen green beans, cooked and drained
- 1 (6-ounce) can French-fried onions, divided
-
Crispy Baked Green Bean Fries
- 3/4 cup breadcrumbs
- 1 tablespoon ranch dressing mix
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Olive oil spray
- 2 eggs, beaten
- 1 pound fresh green beans, washed and trimmed
-
Bacon-Topped Green Bean Casserole
- 1 1/2 pounds fresh green beans, trimmed
- 1 cup boiling water
- 1/2 ounce dried wild mushrooms, such as morel, chantarelle, oyster, and/or porcini mushrooms
- 8 ounces bacon, cut into small pieces
- 12 ounces cremini mushrooms, sliced
- 2 clovesgarlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups half-and-half or light cream
- 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
-
Cornbread Chili Casserole
- 1 (15-ounce) can wolf brand chili (no beans)
- 1 can whole kernel corn, drained
- 1 cup chopped onion
- 1 green pepper, chopped
- 2 cups cheddar cheese, shredded
- 2 (6-ounce) boxes cornbread stuffing mix
Any burning questions? Our chefs answer!