21 Easy Fall Casseroles I’m Making on Repeat

There’s something about pulling a warm casserole out of the oven on a chilly fall evening that just screams cozy and comforting. It’s a delicious acceptance that summer is over and cooler weather is just around the corner.

These 21 casseroles span the gamut from weeknight warriors and make-ahead brunches to weekend projects; there’s something for everyone. As you look for what’s next on your to-cook list, read through the helpful tips, tricks, and swaps from our editors, contributors, and readers.

“My only modifications were to add fresh oregano with the fresh basil in the sauce and chopped spinach (1 whole bunch) in each layer right before adding the sauce for the next layer. The spinach adds a whole lot more leafy green vegetables so it’s not just breaded eggplant in this dish.” —Craig, Simply Recipes Reader

“The chili mixture is mild in terms of the spice level, so heat seekers might want to add in some crushed red pepper flakes or a diced jalapeño.” —Aaron Hutcherson, Simply Recipes Contributor

“To do most of the work ahead, but still keep the crunchiness of the topping, make the whole casserole ahead of time but leave the topping off. Refrigerate the unbaked casserole up to 2 days ahead of time. To bake, bring to room temperature. Make the topping, add it to the casserole, and pop in the oven.” —Lisa Lin, Simply Recipes Contributor

“This recipe assumes the rice requires about 1 1/2 cups of liquid per cup of rice to cook. Some rice varieties, such as brown rice, require more liquid (and a longer cooking time). Adjust recipe accordingly.” —Elise Bauer, Simply Recipes Founder

“Keeping the cooked pasta separate from the other prepped ingredients prevents the pasta from absorbing too much liquid in storage and getting mushy.” —Eric Jones, Simply Recipes Contributor

“To make it lower carb, we substituted half and half for the milk, chickpea flour for the flour, and almond meal for the breadcrumbs. It looked fabulous and got lots of compliments.” —Emily, Simply Recipes Reader

“I made this with cooked ground turkey, and it was AWESOME!!! Perfect leftovers for lunches.” —Lisa, Simply Recipes Reader

“When boiling the jumbo shells, check the directions on the package for the cooking time and then subtract 1-2 minutes, since the shells are going to bake again in the oven and you don’t want them to be too soft at the start.” —Sally Vargas, Simply Recipes Contributor

“The joy of a baked potato dinner is the endless possibilities for toppings, and that joy exists with this casserole too! Our recipe starts with the classics: Cheddar cheese, bacon bits, and scallions; but use this as a jumping off point and feel free to swap in some of your favorites.” —Brianne Ross, Simply Recipes Contributor

“Add diced jalapeños or roasted poblano peppers to the filling for a spicier version.” —Nick Evans, Simply Recipes Contributor

“Delicious! I had about 4 ounces of breakfast sausage in my fridge that needed to be used up, so I sautéed that with the onions. This was really really good. Will definitely make again.” —Donna, Simply Recipes Reader

“You can absolutely make this recipe straight through and bake it right away, but for a totally hands-off and hassle-free morning, assemble it the night before and bake it in the morning when you get up. This actually gives the bread even more time to soak up the milk, which makes the inside of the baked casserole more custardy and decadent.” —Lisa

“Tuna packed in olive oil is highly recommended for this recipe. If all you have is tuna packed in water, you can try draining it and then adding olive oil to the can, and letting it soak in the olive oil in the fridge for several hours.” —Elise

“Bucatini is a popular choice for macaroni pie, but you can certainly use elbows. The idea is to choose a tubular pasta shape that will capture the seasonings and delicious sauce inside the noodle.” —Alica Ramkirpal-Senhouse, Simply Recipes Contributor

“This is a layered casserole and my favorite trick is to line the bottom of the dish with crispy corn tostadas so that when baked, the bottom doesn’t stick to the dish.” —Nick

“To prep the potatoes, peel them (or don’t if you want a more rustic dish) and slice them thinly (approximately 1/8-inch) with a knife, a mandoline, or the easiest by far, the 4mm slicing disk of your food processor.” —Sally

“Buy your croissants in advance, as stale ones will soak up the egg mixture better.” —Jasmine Smith, Simply Recipes Recipe Developer and Tester

“Very good! The seasonings really give the veggies flavor. I used sweet potato instead of squash. I did not make the cornbread topping because I didn’t have cornmeal but will try it next time. I served over brown rice and quinoa to add some more calories and make it a meal. Also added some shredded cheese!” —Heather, Simply Recipes Reader

“Nutmeg is an essential spice for the white sauce. That said, it is easy to overdo it. Start with a small amount, 1/4 teaspoon, and add more if needed.” —Elise

“This casserole is the perfect make-ahead meal. Make this recipe the night before, cover, and keep in the fridge unbaked, then just pop it in the oven when you get home from work.” —Summer Miller, Simply Recipes Contributor

“As you slice the potatoes, put them in a bowl of cold water to prevent them from turning gray. Drain and pat dry before using.” —Elise