13 Thanksgiving Casseroles That Will Steal the Show (and Save You Time!)
Thanksgiving is a celebration of food, family, and gratitude. But let’s be honest, it can also be a celebration of kitchen chaos and endless cooking hours. This year, reclaim your time and sanity with the magic of casseroles! These 13 Thanksgiving casserole recipes offer delicious, stress-free alternatives to traditional dishes, allowing you to focus on what truly matters: enjoying the holiday with loved ones.
Casseroles are a fantastic way to prepare dishes in advance, freeing up precious oven space on Thanksgiving Day. They’re also a great way to incorporate seasonal ingredients and cater to various dietary needs and preferences. From classic green bean casserole to innovative sweet potato creations, there’s a casserole here for everyone.
So, ditch the cooking frenzy and embrace the casserole revolution! Let’s dive into these mouthwatering recipes that are guaranteed to be a hit at your Thanksgiving feast.
## 1. Classic Green Bean Casserole, Elevated
The green bean casserole is a Thanksgiving staple, but let’s be real, sometimes it can be a little… bland. This recipe elevates the classic with fresh green beans, homemade mushroom sauce, and crispy fried shallots for a gourmet touch.
**Ingredients:**
* 1.5 lbs fresh green beans, trimmed
* 4 tbsp butter
* 1 large onion, chopped
* 8 oz cremini mushrooms, sliced
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 3 cups vegetable broth
* 1/2 cup heavy cream
* 1/4 cup grated Parmesan cheese
* Salt and pepper to taste
* 1 cup crispy fried shallots (store-bought or homemade)
**Instructions:**
1. **Prepare the Green Beans:** Blanch the green beans in boiling salted water for 3-4 minutes, until bright green and slightly tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Drain well and set aside.
2. **Make the Mushroom Sauce:** Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and garlic and cook until the mushrooms are tender and have released their liquid, about 8-10 minutes.
3. **Thicken the Sauce:** Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in the vegetable broth until smooth. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes.
4. **Finish the Sauce:** Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
5. **Assemble the Casserole:** Preheat oven to 350°F (175°C). In a large bowl, combine the blanched green beans and the mushroom sauce. Toss to coat evenly.
6. **Bake:** Pour the green bean mixture into a greased 9×13 inch baking dish. Bake for 20-25 minutes, or until bubbly and heated through.
7. **Top and Serve:** Sprinkle the crispy fried shallots over the top of the casserole and bake for another 5 minutes, or until the shallots are golden brown. Let cool slightly before serving.
**Tips & Variations:**
* For a vegetarian version, ensure your vegetable broth is vegetarian-friendly.
* Add a pinch of nutmeg to the mushroom sauce for extra warmth.
* Substitute Gruyere or Asiago cheese for Parmesan for a different flavor profile.
* If you can’t find fresh green beans, frozen green beans can be used. Just thaw and drain them well before using.
## 2. Sweet Potato Casserole with Pecan Streusel Topping
This sweet potato casserole is a Thanksgiving classic with a delightful twist. The pecan streusel topping adds a crunchy, buttery sweetness that perfectly complements the creamy sweet potato filling.
**Ingredients:**
**For the Sweet Potato Filling:**
* 3 lbs sweet potatoes, peeled and cubed
* 1/2 cup butter, softened
* 1/2 cup granulated sugar
* 1/4 cup milk
* 1 tsp vanilla extract
* 1/2 tsp ground cinnamon
* 1/4 tsp ground nutmeg
* 1/4 tsp salt
**For the Pecan Streusel Topping:**
* 1/2 cup all-purpose flour
* 1/2 cup packed brown sugar
* 1/4 cup butter, cold and cubed
* 1/2 cup chopped pecans
**Instructions:**
1. **Prepare the Sweet Potatoes:** Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil and salt and pepper. Roast for 30-40 minutes, or until tender. Alternatively, you can boil the sweet potatoes until tender. Drain well.
2. **Make the Sweet Potato Filling:** While the sweet potatoes are still warm, mash them in a large bowl until smooth. Add the softened butter, granulated sugar, milk, vanilla extract, cinnamon, nutmeg, and salt. Beat with an electric mixer until smooth and creamy.
3. **Make the Pecan Streusel Topping:** In a separate bowl, combine the flour, brown sugar, and cold butter. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped pecans.
4. **Assemble the Casserole:** Preheat oven to 350°F (175°C). Pour the sweet potato filling into a greased 9×13 inch baking dish. Sprinkle the pecan streusel topping evenly over the sweet potato filling.
5. **Bake:** Bake for 25-30 minutes, or until the topping is golden brown and the filling is heated through.
6. **Let Cool and Serve:** Let the casserole cool slightly before serving.
**Tips & Variations:**
* For a marshmallow topping, omit the pecan streusel and top the casserole with mini marshmallows during the last 5 minutes of baking.
* Add a tablespoon of bourbon or rum to the sweet potato filling for an extra layer of flavor.
* Use canned sweet potatoes for a quicker preparation. Just make sure to drain them well.
* Try adding a pinch of ginger to the sweet potato filling for a warming spice.
## 3. Corn Casserole: Creamy, Cheesy Goodness
Corn casserole, sometimes called corn pudding, is a comforting and flavorful side dish that’s always a crowd-pleaser. This recipe combines the sweetness of corn with the richness of cream cheese and the sharpness of cheddar cheese for an irresistible combination.
**Ingredients:**
* 1 (15 ounce) can creamed corn
* 1 (15 ounce) can whole kernel corn, drained
* 1 cup sour cream
* 1/2 cup butter, melted
* 1 (8 ounce) package cream cheese, softened
* 1 cup shredded cheddar cheese
* 1/2 cup yellow cornmeal
* 1/4 cup granulated sugar
* 1 tsp salt
* 1/2 tsp black pepper
**Instructions:**
1. **Combine Ingredients:** Preheat oven to 350°F (175°C). In a large bowl, combine the creamed corn, drained whole kernel corn, sour cream, melted butter, softened cream cheese, shredded cheddar cheese, cornmeal, sugar, salt, and pepper. Mix well until all ingredients are evenly distributed.
2. **Pour into Baking Dish:** Pour the corn mixture into a greased 9×13 inch baking dish.
3. **Bake:** Bake for 30-40 minutes, or until the casserole is golden brown and set. A knife inserted into the center should come out clean.
4. **Let Cool and Serve:** Let the casserole cool slightly before serving.
**Tips & Variations:**
* Add a can of diced green chiles for a spicy kick.
* Top with crumbled bacon for extra flavor and texture.
* Use Monterey Jack cheese instead of cheddar for a milder flavor.
* For a sweeter casserole, increase the sugar to 1/3 cup.
## 4. Stuffing Casserole: All the Flavor, Less the Fuss
Skip the complicated stuffing process and opt for this easy and delicious stuffing casserole. It captures all the flavors of traditional stuffing with a fraction of the effort.
**Ingredients:**
* 1 loaf (16 ounces) day-old bread, cubed
* 1/2 cup butter, melted
* 1 large onion, chopped
* 2 celery stalks, chopped
* 1 tsp dried sage
* 1/2 tsp dried thyme
* 1/4 tsp dried rosemary
* 4 cups chicken broth
* 1 egg, beaten
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Bread:** Preheat oven to 350°F (175°C). Spread the cubed bread on a baking sheet and bake for 10-15 minutes, or until lightly toasted. This will help prevent the stuffing from becoming soggy.
2. **Sauté Vegetables:** Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes. Add the sage, thyme, and rosemary and cook for 1 minute more, stirring constantly.
3. **Combine Ingredients:** In a large bowl, combine the toasted bread cubes, sautéed vegetables, chicken broth, and beaten egg. Season with salt and pepper to taste. Mix well to ensure the bread is evenly moistened.
4. **Pour into Baking Dish:** Pour the stuffing mixture into a greased 9×13 inch baking dish.
5. **Bake:** Bake for 30-40 minutes, or until the casserole is golden brown and set.
6. **Let Cool and Serve:** Let the casserole cool slightly before serving.
**Tips & Variations:**
* Add cooked sausage or mushrooms to the stuffing for extra flavor and protein.
* Use different types of bread for a unique texture and flavor. Sourdough, French bread, or cornbread all work well.
* For a vegetarian version, use vegetable broth instead of chicken broth.
* Add dried cranberries or raisins for a touch of sweetness.
## 5. Broccoli and Cheese Casserole: A Family Favorite
This classic broccoli and cheese casserole is a simple and satisfying side dish that’s always a hit with kids and adults alike. It’s cheesy, creamy, and packed with broccoli – a perfect way to sneak in some extra veggies!
**Ingredients:**
* 2 lbs broccoli florets, fresh or frozen
* 1/2 cup butter, melted
* 1/2 cup chopped onion
* 1/4 cup all-purpose flour
* 2 cups milk
* 1/2 tsp salt
* 1/4 tsp black pepper
* 2 cups shredded cheddar cheese
* 1/2 cup bread crumbs
**Instructions:**
1. **Cook the Broccoli:** Preheat oven to 350°F (175°C). If using fresh broccoli, steam or blanch the florets until tender-crisp. If using frozen broccoli, thaw and drain well.
2. **Make the Cheese Sauce:** Melt the butter in a saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes. Season with salt and pepper.
3. **Add Cheese:** Remove the saucepan from the heat and stir in 1 1/2 cups of the shredded cheddar cheese until melted and smooth.
4. **Combine Ingredients:** In a large bowl, combine the cooked broccoli and the cheese sauce. Toss to coat evenly.
5. **Pour into Baking Dish:** Pour the broccoli mixture into a greased 9×13 inch baking dish.
6. **Top with Bread Crumbs and Cheese:** Sprinkle the remaining 1/2 cup of shredded cheddar cheese and the bread crumbs over the top of the casserole.
7. **Bake:** Bake for 20-25 minutes, or until the casserole is golden brown and bubbly.
8. **Let Cool and Serve:** Let the casserole cool slightly before serving.
**Tips & Variations:**
* Add cooked ham or bacon for extra flavor and protein.
* Use different types of cheese, such as Gruyere, Swiss, or Monterey Jack, for a different flavor profile.
* Add a pinch of nutmeg to the cheese sauce for extra warmth.
* Substitute riced cauliflower for some of the broccoli for a lower-carb option.
## 6. Scalloped Potatoes: Creamy, Comforting Perfection
Scalloped potatoes are a classic comfort food that’s perfect for Thanksgiving. This recipe features thinly sliced potatoes layered in a creamy, cheesy sauce and baked to golden perfection.
**Ingredients:**
* 3 lbs potatoes, peeled and thinly sliced (about 1/8 inch thick)
* 1/2 cup butter
* 1/2 cup chopped onion
* 1/2 cup all-purpose flour
* 4 cups milk
* 1 tsp salt
* 1/2 tsp black pepper
* 1/4 tsp ground nutmeg
* 2 cups shredded cheddar cheese
**Instructions:**
1. **Prepare the Potatoes:** Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. **Make the Sauce:** Melt the butter in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes. Season with salt, pepper, and nutmeg.
3. **Add Cheese:** Remove the saucepan from the heat and stir in 1 1/2 cups of the shredded cheddar cheese until melted and smooth.
4. **Layer the Potatoes:** Arrange a layer of potato slices in the bottom of the baking dish. Pour about one-third of the cheese sauce over the potatoes. Repeat the layers twice more, ending with a layer of cheese sauce.
5. **Top with Cheese:** Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
6. **Bake:** Bake for 60-75 minutes, or until the potatoes are tender and the casserole is golden brown and bubbly. A knife inserted into the center should easily pierce the potatoes.
7. **Let Cool and Serve:** Let the casserole cool slightly before serving.
**Tips & Variations:**
* Add sliced ham or bacon between the layers for extra flavor and protein.
* Use Gruyere or Swiss cheese instead of cheddar for a different flavor profile.
* Add a clove of minced garlic to the sauce for extra flavor.
* For a creamier casserole, use heavy cream instead of milk.
## 7. Brussels Sprouts Casserole with Bacon and Balsamic Glaze
Transform the humble Brussels sprout into a Thanksgiving showstopper with this delicious casserole. The combination of crispy bacon, sweet balsamic glaze, and tender Brussels sprouts is simply irresistible.
**Ingredients:**
* 2 lbs Brussels sprouts, trimmed and halved
* 8 slices bacon, cooked and crumbled
* 1/4 cup olive oil
* 1/4 cup balsamic vinegar
* 2 tbsp maple syrup
* 1 tbsp Dijon mustard
* Salt and pepper to taste
* 1/2 cup grated Parmesan cheese (optional)
**Instructions:**
1. **Roast the Brussels Sprouts:** Preheat oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.
2. **Make the Balsamic Glaze:** While the Brussels sprouts are roasting, whisk together the balsamic vinegar, maple syrup, and Dijon mustard in a small bowl.
3. **Combine Ingredients:** In a large bowl, combine the roasted Brussels sprouts, crumbled bacon, and balsamic glaze. Toss to coat evenly.
4. **Pour into Baking Dish:** Pour the Brussels sprout mixture into a greased 9×13 inch baking dish.
5. **Top with Parmesan Cheese (Optional):** Sprinkle the grated Parmesan cheese over the top of the casserole, if desired.
6. **Bake:** Bake for 10-15 minutes, or until the casserole is heated through and the cheese is melted and bubbly (if using).
7. **Let Cool and Serve:** Let the casserole cool slightly before serving.
**Tips & Variations:**
* Add toasted pecans or walnuts for extra crunch.
* Use pancetta instead of bacon for a more intense flavor.
* Add a pinch of red pepper flakes to the balsamic glaze for a touch of heat.
* For a vegetarian version, omit the bacon and add toasted almonds or walnuts.
## 8. Cranberry Orange Bread Pudding Casserole
This delightful bread pudding casserole is a perfect sweet treat for Thanksgiving. The tart cranberries and bright orange zest add a festive touch to this comforting dessert.
**Ingredients:**
* 1 loaf (16 ounces) challah or brioche bread, cubed
* 6 large eggs
* 2 cups milk
* 1 cup heavy cream
* 1 cup granulated sugar
* 1/2 cup dried cranberries
* 1 tbsp orange zest
* 1 tsp vanilla extract
* 1/2 tsp ground cinnamon
* 1/4 tsp ground nutmeg
* Pinch of salt
**Instructions:**
1. **Prepare the Bread:** Preheat oven to 350°F (175°C). Spread the cubed bread on a baking sheet and bake for 10-15 minutes, or until lightly toasted. This will help prevent the bread pudding from becoming soggy.
2. **Make the Custard:** In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, cranberries, orange zest, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. **Combine Ingredients:** Place the toasted bread cubes in a greased 9×13 inch baking dish. Pour the custard mixture over the bread cubes, pressing down gently to ensure the bread is evenly soaked. Let the bread pudding sit for at least 30 minutes to allow the bread to absorb the custard.
4. **Bake:** Bake for 45-55 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean.
5. **Let Cool and Serve:** Let the bread pudding cool slightly before serving. Serve warm or at room temperature.
**Tips & Variations:**
* Add chopped pecans or walnuts for extra crunch.
* Use a different type of dried fruit, such as cherries or raisins.
* Drizzle with a homemade caramel sauce or maple syrup before serving.
* For a boozy twist, add a tablespoon of orange liqueur or rum to the custard.
## 9. Butternut Squash and Sausage Casserole with Sage
This savory casserole combines the sweetness of butternut squash with the richness of Italian sausage and the earthy aroma of sage. It’s a hearty and flavorful dish that’s perfect for a Thanksgiving side or even a light main course.
**Ingredients:**
* 1 butternut squash (about 2 lbs), peeled, seeded, and cubed
* 1 lb Italian sausage, removed from casings
* 1 onion, chopped
* 2 cloves garlic, minced
* 4 cups chicken broth
* 1 cup pearl barley
* 2 tbsp olive oil
* 1 tbsp fresh sage, chopped
* Salt and pepper to taste
* 1/2 cup grated Parmesan cheese (optional)
**Instructions:**
1. **Sauté Sausage and Vegetables:** Preheat oven to 375°F (190°C). Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Remove the sausage from the skillet and set aside.
2. **Sauté Onion and Garlic:** Add the onion and garlic to the skillet and cook until softened, about 5 minutes. Add the butternut squash and cook for another 5 minutes, stirring occasionally.
3. **Add Barley and Broth:** Stir in the pearl barley and chicken broth. Bring to a simmer, then return the sausage to the skillet. Season with salt, pepper, and sage.
4. **Bake:** Cover the skillet or Dutch oven and bake for 45-60 minutes, or until the barley is tender and the butternut squash is easily pierced with a fork.
5. **Top with Parmesan Cheese (Optional):** Sprinkle the grated Parmesan cheese over the top of the casserole, if desired.
6. **Let Cool and Serve:** Let the casserole cool slightly before serving.
**Tips & Variations:**
* Use different types of sausage, such as chorizo or sweet Italian sausage.
* Add other vegetables, such as carrots, celery, or mushrooms.
* Use quinoa instead of pearl barley for a gluten-free option.
* Add a pinch of red pepper flakes for a touch of heat.
## 10. Wild Rice Casserole with Mushrooms and Cranberries
This elegant wild rice casserole is a sophisticated and flavorful side dish that’s perfect for Thanksgiving. The earthy wild rice is combined with savory mushrooms and tart cranberries for a delightful combination of flavors and textures.
**Ingredients:**
* 1 cup wild rice, rinsed
* 4 cups chicken broth
* 1/2 cup butter
* 1 onion, chopped
* 8 oz cremini mushrooms, sliced
* 2 cloves garlic, minced
* 1/2 cup dried cranberries
* 1/4 cup chopped pecans or walnuts
* 1 tbsp fresh thyme, chopped
* Salt and pepper to taste
**Instructions:**
1. **Cook the Wild Rice:** In a saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the wild rice is tender and the liquid has been absorbed. Drain any excess liquid.
2. **Sauté Vegetables:** Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and garlic and cook until the mushrooms are tender and have released their liquid, about 8-10 minutes.
3. **Combine Ingredients:** In a large bowl, combine the cooked wild rice, sautéed vegetables, cranberries, pecans or walnuts, and thyme. Season with salt and pepper to taste.
4. **Pour into Baking Dish:** Pour the wild rice mixture into a greased 9×13 inch baking dish.
5. **Bake:** Bake for 20-25 minutes, or until the casserole is heated through.
6. **Let Cool and Serve:** Let the casserole cool slightly before serving.
**Tips & Variations:**
* Add cooked chicken or turkey for a heartier dish.
* Use different types of mushrooms, such as shiitake or oyster mushrooms.
* Add a splash of sherry or white wine to the sautéed vegetables for extra flavor.
* For a vegetarian version, use vegetable broth instead of chicken broth.
## 11. Creamed Spinach Casserole with Crispy Onions
This creamed spinach casserole is a classic side dish that’s always a crowd-pleaser. The creamy spinach is topped with crispy fried onions for a satisfying and flavorful combination.
**Ingredients:**
* 2 lbs fresh spinach, washed and chopped
* 1/4 cup butter
* 1/4 cup chopped onion
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 2 cups milk
* 1/4 cup grated Parmesan cheese
* Salt and pepper to taste
* 1 cup crispy fried onions (store-bought or homemade)
**Instructions:**
1. **Cook the Spinach:** Steam or sauté the spinach until wilted. Drain well and squeeze out any excess moisture.
2. **Make the Cream Sauce:** Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes. Stir in the Parmesan cheese, salt, and pepper.
3. **Combine Ingredients:** In a large bowl, combine the cooked spinach and the cream sauce. Toss to coat evenly.
4. **Pour into Baking Dish:** Pour the spinach mixture into a greased 9×13 inch baking dish.
5. **Top with Crispy Onions:** Sprinkle the crispy fried onions over the top of the casserole.
6. **Bake:** Bake for 20-25 minutes, or until the casserole is heated through and the onions are golden brown.
7. **Let Cool and Serve:** Let the casserole cool slightly before serving.
**Tips & Variations:**
* Add a pinch of nutmeg to the cream sauce for extra warmth.
* Use frozen spinach for a quicker preparation. Just make sure to thaw and drain it well.
* Add chopped water chestnuts for extra crunch.
* Top with bread crumbs instead of crispy onions for a different texture.
## 12. Mac and Cheese Casserole with Bacon Breadcrumbs
Elevate your mac and cheese game with this decadent casserole featuring a creamy cheese sauce and a crunchy bacon breadcrumb topping. It’s a guaranteed crowd-pleaser for Thanksgiving or any occasion.
**Ingredients:**
* 1 lb elbow macaroni
* 1/2 cup butter
* 1/2 cup all-purpose flour
* 4 cups milk
* 1 tsp salt
* 1/2 tsp black pepper
* 1/4 tsp ground nutmeg
* 4 cups shredded cheddar cheese
* 2 cups shredded Gruyere cheese
**For the Bacon Breadcrumbs:**
* 4 slices bacon, cooked and crumbled
* 1 cup bread crumbs
* 2 tbsp melted butter
**Instructions:**
1. **Cook the Macaroni:** Preheat oven to 350°F (175°C). Cook the macaroni according to package directions. Drain well and set aside.
2. **Make the Cheese Sauce:** Melt the butter in a large saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes. Season with salt, pepper, and nutmeg.
3. **Add Cheese:** Remove the saucepan from the heat and stir in the cheddar cheese and Gruyere cheese until melted and smooth.
4. **Make the Bacon Breadcrumbs:** In a small bowl, combine the crumbled bacon, bread crumbs, and melted butter. Mix well.
5. **Combine Ingredients:** In a large bowl, combine the cooked macaroni and the cheese sauce. Toss to coat evenly.
6. **Pour into Baking Dish:** Pour the macaroni mixture into a greased 9×13 inch baking dish.
7. **Top with Bacon Breadcrumbs:** Sprinkle the bacon breadcrumbs over the top of the casserole.
8. **Bake:** Bake for 20-25 minutes, or until the casserole is golden brown and bubbly.
9. **Let Cool and Serve:** Let the casserole cool slightly before serving.
**Tips & Variations:**
* Add cooked lobster or crab meat for an extra-special treat.
* Use different types of cheese, such as Fontina or Gouda, for a different flavor profile.
* Add a pinch of cayenne pepper to the cheese sauce for a touch of heat.
* Top with panko breadcrumbs for a crispier topping.
## 13. Sausage and Apple Stuffing Casserole
This flavorful stuffing casserole combines savory sausage with sweet apples and aromatic herbs for a delicious and satisfying Thanksgiving side dish.
**Ingredients:**
* 1 lb Italian sausage, removed from casings
* 1 large onion, chopped
* 2 celery stalks, chopped
* 2 apples, peeled, cored, and diced
* 1 loaf (16 ounces) day-old bread, cubed
* 1 cup chicken broth
* 1/2 cup butter, melted
* 1 tbsp fresh sage, chopped
* 1 tsp fresh thyme, chopped
* Salt and pepper to taste
**Instructions:**
1. **Sauté Sausage and Vegetables:** Preheat oven to 350°F (175°C). Cook the sausage in a large skillet over medium heat, breaking it up with a spoon, until browned. Remove the sausage from the skillet and set aside.
2. **Sauté Onion, Celery, and Apples:** Add the onion and celery to the skillet and cook until softened, about 5 minutes. Add the diced apples and cook for another 5 minutes, stirring occasionally.
3. **Combine Ingredients:** In a large bowl, combine the cubed bread, sautéed sausage, vegetables, chicken broth, melted butter, sage, and thyme. Season with salt and pepper to taste. Mix well to ensure the bread is evenly moistened.
4. **Pour into Baking Dish:** Pour the stuffing mixture into a greased 9×13 inch baking dish.
5. **Bake:** Bake for 30-40 minutes, or until the casserole is golden brown and set.
6. **Let Cool and Serve:** Let the casserole cool slightly before serving.
**Tips & Variations:**
* Use different types of sausage, such as chorizo or sweet Italian sausage.
* Add dried cranberries or raisins for a touch of sweetness.
* Use different types of bread for a unique texture and flavor. Sourdough, French bread, or cornbread all work well.
* For a vegetarian version, omit the sausage and add toasted nuts or seeds.
These 13 Thanksgiving casserole recipes are just a starting point. Feel free to experiment with different ingredients and flavors to create your own signature Thanksgiving casserole. Remember, the key to a successful Thanksgiving is to relax, enjoy the company of your loved ones, and savor the delicious food!