Family Favorite Casserole Recipes: 103 Comforting Breakfast Casseroles, Dinner Ideas, and Desserts Everyone Will Love

Family Favorite Casserole Recipes: 103 Comforting Breakfast Casseroles, Dinner Ideas, and Desserts Everyone Will Love

by Addie Gundry


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From Cinnamon Roll Casserole to John Wayne Cowboy Casserole, the 103 casserole dishes in this cookbook are simple and stress-free, but each is packed with flavor, making them your go-to family favorites to whip up any day of the week. In 103 Family Favorite Casserole Recipes, Addie Gundry shows that a dish doesn’t have to be complicated to be creative. You don’t need multiple pots and pans to find flavor. And with the proper tools, tips and techniques, anyone can cook memorable meals. She teaches you how to whip up everything from Potato Chip and Chicken Casserole to Strawberry Icebox Casserole to Skinny Cheeseburger Casserole. A casserole is something to be shared—something warm, rich, and worthy of a gathering on its own. Every recipe is paired with a beautiful finished dish photograph that will make readers jump at the idea of casserole night.

Product Details

ISBN-13: 9781250123343
Publisher: St. Martin's Press
Publication date: 07/03/2017
Series: RecipeLion Series
Pages: 240
Sales rank: 627,941
Product dimensions: 7.50(w) x 9.00(h) x 0.60(d)

About the Author

ADDIE GUNDRY received her masters in culinary arts at Auguste Escoffier in Avignon, France. She has worked for chefs including Daniel Boulud, Thomas Keller, and Martha Stewart on management, restaurant openings, brand development, editorial, marketing, and sales. In 2015, she won Cutthroat Kitchen on The Food Network. As the executive producer for RecipeLion, Addie creates culinary content for multiple web platforms and communities. She excels at making easy recipes elegant. Her books include Everyday Dinner Ideas, Family Favorite Casserole Recipes, and Festive Holiday Recipes.

Read an Excerpt



From steel-cut oats packed with berries to light and fluffy cinnamon-coated rolls, fried eggs over hash browns, and spicy charred sausage with avocado, breakfast casseroles come in all shapes and sizes.

Layered Ham and Cheese Croissant Casserole

Yield: 7 large croissant sandwiches | Prep Time: 20 minutes plus overnight set | Cook Time: 1 hour

Nothing says brunch, and morning comfort, like a ham and cheese croissant. This casserole can be made the night before, which makes things even easier in the morning. Serve straight out of the casserole dish as individual sandwiches, or cut up and place on a platter. I like to shingle the croissants so they're easy to grab out of the dish individually. Either way, find yourself some flaky croissants and kick off your weekend!


7 croissants

1. Lightly coat a 9 × 13-inch baking dish with cooking spray.

2. Slice the croissants, spread each one with mustard, and fill them with the ham and cheese. Shingle the croissant sandwiches into the casserole dish.

3. Beat the eggs in a medium bowl, add the milk, salt, and pepper, and mix well. Pour over the sandwiches and cover the dish with foil. Weight the top with a plate or cookie sheet to submerge the sandwiches in the egg mixture and refrigerate for at least 4 hours or overnight.

4. Preheat the oven to 350°F. Bake, covered with the foil, for 30 minutes. Remove the foil and bake for an additional 30 minutes. Serve.


Spice the sandwiches up with pepper jack cheese or add a touch of sweetness with honey Dijon mustard.


It's all about the croissants! If you can find some at a local bakery, the superior quality and freshness will certainly shine through.

Berry Breakfast Casserole

Yield: Serves 6 | Prep Time: 20 minutes | Cook Time: 40 minutes

This casserole looks and tastes like a blondie, but it's packed with oats and superfood berries. Prepare it in the morning before guests arrive. If you have a few stragglers, pop the casserole back in the oven to reheat when everyone is ready to eat. If there is any left after breakfast, this makes for one of my favorite afternoon snacks served with yogurt and honey.


1 cup old-fashioned rolled oats

1. Preheat the oven to 350°F and lightly coat an 8 × 8-inch baking dish with cooking spray.

2. In a large bowl, combine the oats, flour, brown sugar, baking powder, and salt.

4. Beat the egg in a small bowl, add the milk, oil, and vanilla, and mix well. Stir the wet ingredients into the dry, add the blueberries, raspberries, cranberries, and pecans, and mix until well blended.

4. Pour into the baking dish and bake for 40 minutes. Remove from the oven and top with the sliced strawberries. Cut into squares and serve warm with yogurt and honey.

Make-Ahead Oatmeal Casserole

Yield: Serves 6 | Prep Time: 15 minutes | Cook Time: 30 minutes

Before you crawl under the covers at night, assemble this oatmeal and set it in the fridge. When you wake up, all you have to do is brew a pot of coffee and pop the dish in the oven. The sweet blueberries folded throughout and the taste of buttery vanilla almonds make this a very special oatmeal. This casserole tastes like comfort and warmth on a cold winter weekend.


2 cups rolled oats

1. Preheat the oven to 375°F and lightly coat an 8 × 8-inch baking dish with cooking spray.

2. In a large bowl, combine the oats, 1/3 cup of the brown sugar, the baking powder, cinnamon, salt, dried cherries, half of the blueberries, and half of the almonds. Pour into the baking dish and top with the remaining blueberries and almonds. Whisk together the milk, half-and-half, egg, melted butter, and vanilla and pour on top of the oatmeal mixture.

3. At this point you can either sprinkle with the remaining 2 tablespoons brown sugar and bake for 30 minutes, or cover as is and place in the fridge overnight.

4. Once baked, remove from oven and scoop into individual serving bowls. Serve warm, topped with extra blueberries, yogurt, and honey if you wish.

Cinnamon Roll Casserole

Yield: Serves 8 | Prep Time: 15 minutes | Cook Time: 30 minutes

We all know the smell of cinnamon rolls baking, the stickiness that comes with eating a vanilla-glazed sweet bun, and the burst of powdered sugar glaze and warm raisins when we take the first bite. But I'll bet that most often you bake cinnamon rolls in a single layer on a cookie sheet in the oven. I guarantee this version, layered in a casserole dish and dredged in cinnamon sugar batter, will be the ooey-gooiest in your recipe collection.



2 (12-ounce) tubes cinnamon rolls
Cream Cheese Icing

4 ounces cream cheese, room temperature

1. Preheat the oven to 350°F and lightly coat a 9-inch pie plate with cooking spray.

2. Arrange a layer of the cinnamon rolls to completely cover the bottom of the pie plate. Sprinkle 2 tablespoons of the brown sugar, then ½ cup raisins, over the cinnamon rolls. Whisk together the eggs, cream, maple syrup, vanilla, cinnamon, and nutmeg and pour over the rolls. Place the remaining rolls on top and sprinkle with the remaining brown sugar and ½ cup raisins. Bake for 30 minutes, until the top is golden brown.

3. For the cream cheese icing: While the cinnamon rolls are baking, prepare the icing by combining the cream cheese, powdered sugar, butter, and vanilla with a whisk or hand mixer until smooth.

4. Drizzle the cream cheese icing over the hot cinnamon rolls and top with the remaining raisins. Serve.

Chocolate Chip Buttermilk Pancake Casserole

Yield: Serves 4 | Prep Time: 20 minutes plus 2 hours' refrigeration | Cook Time: 40 minutes

On Saturdays I make pancakes. Not because they are complicated or because I never seem to have time during the week, but because they are decadent and worthy of a weekend occasion. I am not sure when this tradition started, but it began with standard pancake making and one day a week I would work on pouring perfect pancakes, which never seemed to look too circular. My solution? Turn them into a casserole! Not only is it easier, but it happens to be delicious, while delivering that spot-hitting Saturday pancake essence.


4 large eggs

1. Lightly coat an 8-inch round cake pan with cooking spray. Whisk together the eggs, cream, maple syrup, and vanilla.

2. Layer half of the pancakes in the pan and scatter 1 sliced banana and half of the chocolate chips on top. Pour half of the egg mixture over the pancakes. Repeat with the remaining pancakes, banana, chocolate chips, and egg mixture. Cover the dish with plastic wrap and refrigerate for 2 hours.

3. Half an hour before you're ready to bake the casserole, preheat the oven to 350°F. Remove the plastic wrap and cover the dish with foil. Bake the casserole, covered, for 30 minutes, then remove the foil and bake for an additional 10 minutes. Dust with powdered sugar and serve.


If you prefer a basic buttermilk pancake casserole, remove the chocolate chips. I love how mini pancakes look; I think they are adorable! But of course you can use full-size pancakes and cut them in quarters before placing them in the baking dish.

Cinnamon-Pumpkin French Toast

Yield: Serves 6 to 8 | Prep Time: 20 minutes | Cook Time: 45 minutes

I have a vivid memory of carving pumpkins with a friend on a cold fall weekend in New England. We wore cozy sweaters, drank tea, and spent the majority of the day on the floor scooping and sifting the pumpkin seeds out while a dog lapped around, doing her best to lick them up. There are plenty of things to make with pumpkin, namely that ubiquitous pie, but this is by far one of my favorite pumpkin recipes. The challah bread is sliced thick, resembling the French toast sticks I ate as a kid, and coated in a sweet cinnamon-pumpkin mixture.


French Toast

2 teaspoons unsalted butter
Streusel Topping

1 cup light brown sugar
Maple Butter

8 tablespoons unsalted butter, melted

1. Preheat the oven to 350°F and butter a 9 × 13-inch baking dish.

2. For the French toast: Combine the cream, eggs, sugar, cinnamon, vanilla, ginger, nutmeg, and salt in a large bowl. Whisk in the pumpkin puree until smooth. Place the bread sticks in the baking dish, add the pumpkin mixture, and gently toss to coat.

3. For the streusel topping: Gently combine the brown sugar, pecans, butter, and cinnamon in a small bowl.

4. Sprinkle the streusel topping over the casserole and bake for 40 to 45 minutes, until set (if the streusel starts to brown, cover with foil to finish baking).

5. For the maple butter: While the casserole bakes, combine the melted butter with maple syrup in a small bowl.

6. Scoop the French toast into serving bowls and serve drizzled with maple butter.

Overnight Eggs Benedict

Yield: Serves 6 to 8 | Prep Time: 20 minutes plus overnight set | Cook Time: 1 hour

I thought eggs Benedict was a restaurant-only food, too challenging to replicate at home. But my, was I wrong! And the real kicker? This version is made the night before, so you don't have to do any work in the morning. With sliced ham and English muffins baked in eggs and topped with a simple hollandaise, this may not look like the eggs Benedict you're familiar with, but its taste rivals some of the best.


6 large eggs

1. Lightly coat a 9 × 13-inch baking dish with cooking spray. Whisk together the eggs, half-and-half, scallions, and salt.

2. Spread half of the ham in the baking dish. Place the toasted English muffin cubes on top of the ham and then top with the remaining ham. Pour the egg mixture over the casserole, cover, and refrigerate overnight.

3. Heat the oven to 375°F. Sprinkle the paprika over the casserole, cover with foil, and bake for 45 minutes. Remove the foil and bake until the egg mixture is set, an additional 15 minutes.

4. Meanwhile, whisk the milk and hollandaise sauce mix together in a saucepan. Add the butter and bring to a boil, stirring. Lower the heat to a simmer and stir until thick. Drizzle the sauce over the casserole and serve, garnished with parsley sprigs.


Use whole-wheat English muffins for a healthier alternative.

Bacon and Egg Hash Brown Scramble

Yield: Serves 8 | Prep Time: 15 minutes | Cook Time: 1 hour

"Scramble" is one of my favorite words. You might think chaos and mass confusion, but when it comes to a baked breakfast, that word works well. Inside this mixture are hash browns, bacon, cheddar, and eggs — and when those come together, no order is the order of the day.


2 large eggs

1. Preheat the oven to 350°F and lightly coat an 8 × 8-inch baking dish with cooking spray.

2. In a large bowl, beat the eggs until frothy. Add the soup, milk, thyme, salt, and pepper and whisk to mix well. Stir in the hash browns and bacon until well mixed. Pour into the baking dish and top with the cheese. Place the crushed corn flakes in the bowl, add the melted butter, and toss to coat; sprinkle evenly on top of the casserole.

3. Bake for 1 hour, until puffy and lightly browned on top. Serve.


Evaporated milk will give the mixture a creamier texture, but can be replaced with whole or 2 percent milk.

Chicken Ranch Hash Brown Casserole

Yield: Serves 2 | Prep Time: 15 minutes | Cook Time: 30 minutes

The first moment when your fork punctures the yolk is the start of a delicious meal as the ooey-gooeyness coats the rest of the dish, acting as a last-minute sauce. Crispy ranch hash browns and chicken make for a hearty breakfast, one that happens to be a perfect dish for two.


1 cup canned cream of chicken soup

1. Preheat the oven to 350°F and lightly coat an 8 × 8-inch baking dish with cooking spray.

2. In a medium bowl combine the soup, sour cream, cream cheese, milk, ranch mix, Tabasco, and ¼ teaspoon pepper. Stir to mix, then add the hash browns, chicken, and cheese. Spoon into the baking dish and bake for 30 minutes, until the mixture is bubbling and the top is lightly browned.

3. In a small skillet, melt the butter over medium heat, then crack the eggs into the pan and season with salt and pepper. After 3 minutes, when the eggs begin to whiten, flip them. Divide the casserole between two plates, top each portion with a fried egg, and serve, garnished with fresh parsley if desired.


For the chicken, use leftovers from dinner or a rotisserie chicken from the store.


Excerpted from "Family Favorite Casserole Recipes"
by .
Copyright © 2017 Addie Gundry.
Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Family Favorite Casserole Recipes




Layered Ham and Cheese Croissant Casserole

Berry Breakfast Casserole

Make-Ahead Oatmeal Casserole

Cinnamon Roll Casserole

Chocolate Chip Buttermilk Pancake Casserole

Cinnamon Pumpkin French Toast

Overnight Eggs Benedict

Bacon and Egg Hash Brown Scramble

Chicken Ranch Hash Brown Casserole

Southwest Breakfast Bake

Loaded Omelet Casserole

Bacon Potato Quiche Casserole Grandma’s Biscuits and Gravy Casserole

Sausage Fajita Frittata

Ham and Biscuit Breakfast Casserole


Appetizers and Side Dishes

Party Popper Potato Puff Casserole

Smoked Gouda Mac and Cheese

No-Fuss Root Vegetable Casserole

Green Bean Casserole

Zoodle (Mock Noodle) Casserole

Broccoli-Bacon Casserole

Cheesy Corn Casserole

Double Loaded Potato Casserole

Best-Ever Butternut Squash Casserole

Holiday Sweet Potato Casserole

French Onion Soup Casserole

Perfect Pizza Casserole

Nacho Cheese Chip Casserole



Potato Chip and Chicken Casserole

Country Chicken and Spinach Casserole

Chicken Divan Casserole

Unforgettable Buffalo Chicken Casserole

King Ranch BBQ Chicken Casserole

Butter Cracker Chicken Casserole

Everyday Chicken Parmesan Casserole

One-Pot Chicken Cordon Bleu Casserole

Hot Chicken Casserole

Country Comfort Chicken Casserole

Amish Chicken Casserole

Golden Mushroom and Chicken Skillet Casserole

Chicken Pot Pie Casserole

Mom’s Chicken Noodle Soup Casserole


Beef and Pork

Scrumptious Sloppy Joe Casserole

Easy Meatball Party Sub Casserole

Reuben Casserole

John Wayne Cowboy Casserole

Beef Noodle Pappardelle Casserole

Scalloped Potato and Beef Casserole

Classic Shepherd’s Pie Casserole

Philly Cheesesteak Casserole

Five-Ingredient Stuffed Peppers

Minnesota Hot Dish

Taco Crescent Casserole

Loaded Pulled Pork and Potato Casserole



Veggie Medley Casserole

Everyday Eggplant Parmesan

Low-Carb Zest Zucchini Casserole

Vegetarian Southwestern Casserole

Quinoa and Pepper Medley Casserole

Summer Veggie Casserole

Grilled Cheese and Tomato Soup Casserole

Best Baked Ravioli

Caprese Quinoa Casserole

Pumpkin Ricotta Pasta Casserole



Turkey Meatball Casserole

Tuna Salad Casserole

Skinny Broccoli, Cauliflower, and Ham Casserole

Coconut Chicken and Rice Casserole

Skinny Cheeseburger Casserole

Unstuffed Cabbage Casserole

Chicken Breast-Salsa Verde Quesadilla Casserole

Creamy Chicken and Kale Casserole

Yummy Pork Casserole

Layered Smoked Sausage and Rice Casserole

Spicy Shrimp and Rice Casserole

Sweet Potato and Sausage Casserole

30-Minute Shrimp Bake

Creamy Tuna Shell Casserole

Pork Chop Ranch Casserole


Internationally Inspired

Layered Mexican Enchilada Casserole

Individual Tamale Pies

Fried Rice Teriyaki Casserole

Beef and Broccoli Take-Out Fake-Out

Italian Layer Bake

Cheesy Chicken Alfredo Casserole

Beef Stroganoff Casserole

Hearty Burrito Casserole

Pierogi Casserole

Layered Chicken Spaghetti Italian Casserole

Ground Beef Pastitsio

Easy Baked Goulash



Whipped Cookie Delight

Ice Cream Sandwich Casserole

Crushed Pineapple Cake Casserole

Deep-Dish Chocolate Chip Pie

Delightful Donut Casserole

Make-Ahead Nutty Cookie Lasagna

20-Minute Chocolate Candy Cookie Casserole

Strawberry Icebox Casserole

Hidden S’mores Casserole

Favorite Apple Fritter Casserole

Easy Peach and Plum Casserole Cake

Pear and Cranberry Cobbler



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