50+ Delicious Thanksgiving Vegetable Casserole Recipes You’ll Love

As the holiday season approaches, families gather around the table to celebrate Thanksgiving, cherishing traditions and sharing delicious food.

While turkey often steals the spotlight, vegetable casseroles play a crucial role in creating a balanced and flavorful feast.

These hearty dishes not only showcase seasonal produce but also provide a comforting side that complements the main course.

From classic favorites like green bean casserole to innovative combinations of vegetables and cheeses, the possibilities are endless. In this article, we’ve compiled a diverse collection of over 50 Thanksgiving vegetable casserole recipes that cater to all tastes and dietary preferences.

Whether you’re looking for creamy, cheesy, or healthy options, you’re sure to find the perfect dish to elevate your Thanksgiving spread and delight your guests.

50+ Delicious Thanksgiving Vegetable Casserole Recipes You’ll Love

As you prepare for Thanksgiving, remember that vegetable casseroles are more than just side dishes; they are an opportunity to incorporate nutritious ingredients while providing a comforting and delicious accompaniment to your holiday meal.

With over 50 recipes to choose from, this collection offers something for everyone—from traditional casseroles that evoke nostalgia to creative new dishes that will impress your family and friends.

Embrace the flavors of the season, and let these vegetable casseroles take center stage on your table.

Whether you’re hosting a large gathering or enjoying an intimate dinner, these recipes will make your Thanksgiving feast memorable and satisfying.

Cheesy Green Bean Casserole

This Cheesy Green Bean Casserole is a classic Thanksgiving side dish that combines fresh green beans, creamy cheese sauce, and crunchy fried onions. It’s a comforting and satisfying addition to any holiday table, providing a balance of textures and flavors. Not only is it easy to prepare, but it also allows you to incorporate fresh vegetables into your meal, making it a nutritious choice.

Ingredients:

• 1 pound fresh green beans, trimmed and cut into 1-inch pieces
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup French-fried onions
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Blanch the green beans in boiling water for about 3-5 minutes until tender-crisp. Drain and set aside.
3. In a large mixing bowl, combine the cream of mushroom soup, sour cream, garlic powder, salt, and pepper. Mix until well combined.
4. Add the blanched green beans and ½ cup of the shredded cheddar cheese to the mixture, stirring to coat.
5. Transfer the mixture to a greased 2-quart baking dish. Top with the remaining cheddar cheese and half of the French-fried onions.
6. Bake for 25-30 minutes until bubbly and heated through.
7. Remove from the oven and sprinkle the remaining French-fried onions on top. Return to the oven and bake for an additional 5-10 minutes, or until the onions are golden brown.
8. Let cool for a few minutes before serving.

This Cheesy Green Bean Casserole is a timeless dish that captures the essence of Thanksgiving with its rich flavors and creamy texture. It not only complements the turkey and stuffing but also provides a wonderful contrast to the heavier dishes on your table. Whether you’re hosting a large family gathering or a cozy dinner for two, this casserole is sure to be a hit, bringing smiles and satisfied appetites to your Thanksgiving celebration.

Creamy Brussels Sprout and Cauliflower Bake

This Creamy Brussels Sprout and Cauliflower Bake is a delightful way to enjoy two often-overlooked vegetables during the Thanksgiving feast. The combination of Brussels sprouts and cauliflower, smothered in a velvety cheese sauce and topped with breadcrumbs, creates a dish that is both comforting and elegant. This casserole not only adds a pop of color to your table but also provides a deliciously creamy texture that balances the flavors of your holiday meal.

Ingredients:

• 1 pound Brussels sprouts, halved
• 1 head cauliflower, cut into florets
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 1 cup panko breadcrumbs
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cauliflower and blanch for about 5 minutes. Drain and set aside.
3. In a saucepan over medium heat, combine the heavy cream, Gruyère cheese, onion powder, garlic powder, salt, and pepper. Stir until the cheese has melted and the sauce is smooth.
4. In a large mixing bowl, combine the blanched vegetables and the cheese sauce, tossing to coat evenly.
5. Transfer the mixture to a greased 3-quart baking dish. In a separate bowl, mix the panko breadcrumbs with olive oil and Parmesan cheese, if using, then sprinkle evenly over the casserole.
6. Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
7. Let it cool for a few minutes before serving.

This Creamy Brussels Sprout and Cauliflower Bake is an indulgent side dish that elevates your Thanksgiving dinner. With its creamy cheese sauce and crunchy topping, it’s a unique way to incorporate nutritious vegetables into your meal. This casserole is not only flavorful but also brings a sophisticated touch to the holiday table, impressing your guests with both taste and presentation. Pair it with your favorite holiday entrees for a well-rounded feast that everyone will enjoy.

Sweet Potato and Spinach Casserole

This Sweet Potato and Spinach Casserole is a nutritious and flavorful option for your Thanksgiving spread. With its vibrant orange hue from sweet potatoes and the lush green of spinach, this dish is as pleasing to the eye as it is to the palate. The combination of natural sweetness from the sweet potatoes and the savory elements of cheese and spices creates a comforting side that beautifully complements turkey and other traditional dishes.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 4 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 2 eggs, beaten
• 1 teaspoon nutmeg
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• ½ cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Boil the diced sweet potatoes in salted water until tender, about 15-20 minutes. Drain and mash until smooth.
3. In a large bowl, combine the mashed sweet potatoes, chopped spinach, ricotta cheese, beaten eggs, nutmeg, salt, and pepper. Mix until well blended.
4. Grease a 2-quart baking dish with olive oil and spread the sweet potato mixture evenly in the dish. Top with shredded mozzarella and grated Parmesan cheese.
5. Bake for 30-35 minutes, or until the top is golden and the casserole is set.
6. Allow to cool for a few minutes before serving.

This Sweet Potato and Spinach Casserole offers a delightful combination of flavors and nutrients that make it a standout dish for Thanksgiving. Its creamy texture and slightly sweet taste balance well with the savory elements of your holiday meal. Plus, it’s a wonderful way to sneak in some greens while ensuring everyone enjoys the wholesome goodness of sweet potatoes. This casserole not only enhances your Thanksgiving table but also leaves guests feeling satisfied and nourished, making it a memorable addition to your holiday traditions.

Roasted Vegetable Medley Casserole

This Roasted Vegetable Medley Casserole is a celebration of seasonal produce that captures the essence of Thanksgiving. With a variety of colorful vegetables such as carrots, zucchini, bell peppers, and onions, this casserole is not only visually appealing but also packed with nutrients. Roasting the vegetables enhances their natural sweetness, while the savory herbs and a touch of cheese bring the dish together. It’s an excellent way to incorporate a wide range of flavors into your Thanksgiving feast.

Ingredients:

• 2 cups carrots, sliced
• 2 cups zucchini, sliced
• 1 cup bell peppers, diced
• 1 cup red onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the carrots, zucchini, bell peppers, red onion, and garlic. Drizzle with olive oil, and sprinkle with thyme, rosemary, salt, and pepper. Toss until well coated.
3. Spread the vegetable mixture on a large baking sheet in a single layer. Roast in the oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.
4. Transfer the roasted vegetables to a greased 2-quart baking dish. Top with mozzarella and Parmesan cheese.
5. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
6. Let cool for a few minutes before serving.

This Roasted Vegetable Medley Casserole is a vibrant and delicious addition to your Thanksgiving table, showcasing the bounty of seasonal vegetables. The combination of roasting and cheese creates a delightful contrast of textures, making each bite a pleasure. This casserole is perfect for guests who appreciate wholesome, hearty sides and provides a colorful, nutritious option alongside your traditional favorites. It not only satisfies the palate but also nourishes the body, embodying the spirit of Thanksgiving by celebrating nature’s abundance.

Mushroom and Wild Rice Casserole

This Mushroom and Wild Rice Casserole is a hearty and earthy side dish that combines the rich flavors of mushrooms with the nutty taste of wild rice. It’s an excellent vegetarian option that can easily stand on its own or complement your turkey and stuffing. The creamy texture and aromatic herbs elevate this dish, making it a comforting addition to your Thanksgiving meal that is sure to impress both vegetarians and meat-lovers alike.

Ingredients:

• 1 cup wild rice, rinsed and drained
• 2 cups vegetable broth
• 1 pound mushrooms, sliced (cremini or button mushrooms work well)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste
• ½ cup grated Gruyère cheese
• ½ cup panko breadcrumbs

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce the heat, and cover. Simmer for about 45 minutes, or until the rice is tender and most of the liquid is absorbed. Set aside.
3. In a large skillet over medium heat, sauté the onions and garlic until soft. Add the mushrooms and cook until they release their moisture and become browned, about 8-10 minutes. Season with thyme, sage, salt, and pepper.
4. In a large bowl, combine the cooked wild rice, sautéed mushroom mixture, and heavy cream. Stir until well mixed.
5. Transfer the mixture to a greased 2-quart baking dish. Top with Gruyère cheese and panko breadcrumbs.
6. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbling.
7. Allow to cool for a few minutes before serving.

This Mushroom and Wild Rice Casserole is a delightful fusion of flavors and textures that will enhance your Thanksgiving spread. The earthy notes of the mushrooms combined with the nutty wild rice create a satisfying dish that resonates with the fall season. Its creamy consistency adds comfort, while the crispy topping provides a lovely contrast. This casserole is not just a side dish; it’s a centerpiece that showcases the beauty of vegetarian cooking during the holidays. Your guests will appreciate this hearty, wholesome option, making it a new Thanksgiving tradition.

Butternut Squash and Kale Casserole

This Butternut Squash and Kale Casserole is a colorful and nutritious addition to your Thanksgiving table. The sweetness of the roasted butternut squash pairs beautifully with the hearty texture of kale, creating a dish that is both comforting and healthful. Topped with a blend of cheeses and breadcrumbs, this casserole delivers a creamy, savory flavor profile that will delight your taste buds. It’s an excellent way to enjoy seasonal produce while adding variety to your holiday menu.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 4 cups kale, chopped (stems removed)
• 1 cup cooked quinoa
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon nutmeg
• 1 teaspoon garlic powder
• Salt and pepper to taste
• ½ cup breadcrumbs
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
3. In a large skillet, sauté the chopped kale over medium heat until wilted, about 5-7 minutes. Remove from heat.
4. In a mixing bowl, combine the roasted butternut squash, sautéed kale, cooked quinoa, ricotta cheese, nutmeg, garlic powder, salt, and pepper. Mix until well blended.
5. Transfer the mixture to a greased 2-quart baking dish. Top with mozzarella cheese and breadcrumbs.
6. Bake for 30-35 minutes, or until the top is golden brown and bubbly.
7. Allow to cool for a few minutes before serving.

This Butternut Squash and Kale Casserole not only adds a pop of color to your Thanksgiving feast but also brings a wealth of nutrients to the table. The combination of sweet butternut squash and earthy kale creates a well-balanced flavor that is both comforting and satisfying. The creamy ricotta and melty mozzarella elevate this dish, making it a standout side that will impress your guests. By incorporating this casserole into your holiday menu, you’re not just serving a delicious dish but also promoting a healthier, vegetable-rich celebration. It’s a perfect way to embrace the season’s harvest while creating cherished memories around the dining table.

Classic Potato and Leek Casserole

This Classic Potato and Leek Casserole is a warm, comforting dish that beautifully combines the creamy texture of potatoes with the subtle sweetness of leeks. As a traditional Thanksgiving side, it offers a rich flavor profile that pairs well with turkey and gravy. The layers of thinly sliced potatoes, creamy sauce, and aromatic leeks create a savory dish that not only fills the belly but also warms the heart. It’s perfect for those who appreciate classic comfort food during the holiday season.

Ingredients:

• 3 large russet potatoes, peeled and thinly sliced
• 2 leeks, white parts only, cleaned and sliced
• 2 cups heavy cream
• 1 cup shredded Gruyère cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
• ½ cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the leeks and garlic, sautéing until softened, about 5-7 minutes. Season with salt, pepper, and thyme.
3. In a greased 2-quart baking dish, layer half of the sliced potatoes, followed by half of the sautéed leeks, and half of the Gruyère cheese. Repeat the layers, finishing with the remaining cheese on top.
4. Pour the heavy cream over the layered potatoes and leeks, ensuring even coverage.
5. If desired, sprinkle breadcrumbs over the top for added texture.
6. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
7. Let cool for a few minutes before serving.

This Classic Potato and Leek Casserole is a perfect addition to your Thanksgiving table, offering a delightful combination of flavors and textures. The creamy, cheesy layers meld together to create a rich and satisfying dish that is sure to please your guests. Its simplicity and heartiness make it a beloved choice for holiday gatherings, bringing a touch of nostalgia and warmth to the feast. Serve this casserole alongside your traditional favorites for a well-rounded holiday meal that everyone will love.

Mediterranean Vegetable Casserole

This Mediterranean Vegetable Casserole is a vibrant and flavorful dish that showcases the best of Mediterranean cuisine. Packed with zucchini, bell peppers, tomatoes, and olives, this casserole is bursting with colors and flavors. The addition of feta cheese and herbs like oregano and basil creates a refreshing and aromatic profile that adds a unique touch to your Thanksgiving spread. It’s a wonderful way to incorporate healthy vegetables into your holiday meal while delighting your guests with a taste of the Mediterranean.

Ingredients:

• 2 cups zucchini, sliced
• 2 cups bell peppers (red, yellow, or green), chopped
• 1 cup cherry tomatoes, halved
• 1 cup pitted Kalamata olives, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup crumbled feta cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
3. Add the zucchini and bell peppers to the skillet and cook for another 5-7 minutes until they start to soften. Stir in the cherry tomatoes and olives, then season with oregano, basil, salt, and pepper.
4. Transfer the vegetable mixture to a greased 2-quart baking dish. Sprinkle feta cheese and half of the mozzarella on top.
5. Top with the remaining mozzarella cheese.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the vegetables are tender.
7. Allow to cool for a few minutes before serving.

This Mediterranean Vegetable Casserole brings a delightful and fresh element to your Thanksgiving feast, making it an ideal choice for those seeking lighter options. The combination of vibrant vegetables, tangy feta, and aromatic herbs creates a dish that is both satisfying and full of flavor. Not only does it enhance the visual appeal of your table, but it also provides a refreshing contrast to richer holiday dishes. This casserole is a celebration of seasonal produce that will leave your guests asking for seconds and enjoying every bite.

Cauliflower and Broccoli Cheese Bake

This Cauliflower and Broccoli Cheese Bake is a delightful, cheesy casserole that elevates two classic vegetables into a comforting side dish. With a creamy cheese sauce enveloping the tender vegetables and a crispy topping, this dish is perfect for Thanksgiving. The combination of cauliflower and broccoli not only provides nutritional benefits but also a wonderful flavor and texture that pairs perfectly with turkey and stuffing. It’s a dish that will please both kids and adults, making it a staple at any holiday gathering.

Ingredients:

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 cup sharp cheddar cheese, shredded
• ½ cup cream cheese, softened
• 1 cup milk
• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• Salt and pepper to taste
• ½ cup breadcrumbs
• 2 tablespoons butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Steam or blanch the cauliflower and broccoli florets until just tender, about 5-7 minutes. Drain and set aside.
3. In a saucepan over medium heat, melt the cream cheese. Add the milk, stirring until smooth. Gradually whisk in the flour, Dijon mustard, garlic powder, salt, and pepper, cooking until thickened.
4. Stir in ¾ cup of cheddar cheese until melted and smooth.
5. In a greased 2-quart baking dish, combine the cauliflower and broccoli. Pour the cheese sauce over the vegetables, mixing gently to coat.
6. Top with the remaining cheddar cheese and breadcrumbs mixed with melted butter.
7. Bake for 25-30 minutes, or until the top is golden and bubbly.
8. Allow to cool for a few minutes before serving.

This Cauliflower and Broccoli Cheese Bake is a comforting and indulgent side dish that is sure to become a favorite at your Thanksgiving table. The creamy cheese sauce brings a rich flavor that complements the subtle taste of the vegetables, making it an appealing choice for all palates. This casserole not only enhances your holiday feast with its delightful taste but also provides a good source of nutrition. It’s a dish that can easily be prepared ahead of time, allowing you to enjoy a stress-free holiday with loved ones while sharing a delicious, wholesome meal together.

Green Bean and Almond Casserole

This Green Bean and Almond Casserole is a modern twist on the classic green bean casserole that many families cherish during Thanksgiving. Combining fresh green beans with a creamy, garlicky mushroom sauce and topped with toasted almonds, this dish offers a delightful crunch and rich flavor. The freshness of the green beans shines through, making it a lighter yet satisfying side that complements the heavier dishes on your table. It’s a great way to elevate a traditional favorite while incorporating a bit of gourmet flair.

Ingredients:

• 1 pound fresh green beans, trimmed and halved
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup vegetable broth
• 1 teaspoon soy sauce
• 1 teaspoon dried thyme
• 1 cup slivered almonds, toasted
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Blanch the green beans in boiling water for 3-4 minutes until tender-crisp. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Sauté the mushrooms and garlic until softened and lightly browned, about 5-7 minutes.
4. Stir in the heavy cream, vegetable broth, soy sauce, thyme, salt, and pepper, bringing the mixture to a simmer. Cook for an additional 3-4 minutes until slightly thickened.
5. In a large mixing bowl, combine the blanched green beans with the mushroom sauce. Add half of the toasted almonds and half of the cheddar cheese, mixing well.
6. Transfer the mixture to a greased 2-quart baking dish. Top with the remaining cheddar cheese and toasted almonds.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Allow to cool for a few minutes before serving.

This Green Bean and Almond Casserole is not only a delicious side dish but also a beautiful addition to your Thanksgiving table. The combination of creamy mushroom sauce and crunchy almonds elevates this classic dish, making it a standout at any holiday gathering. Its vibrant green color adds a fresh touch to your meal, and the blend of flavors will delight your guests. This casserole embodies the spirit of Thanksgiving by bringing comfort and joy to the dining experience, encouraging everyone to share stories and laughter around the table.

Sweet Potato and Corn Casserole

This Sweet Potato and Corn Casserole is a delightful blend of sweet and savory flavors, making it an ideal addition to your Thanksgiving menu. The creamy texture of mashed sweet potatoes pairs beautifully with the sweetness of corn and the richness of cheese. Topped with a golden breadcrumb crust, this casserole brings warmth and comfort, providing a hearty side that complements turkey and other traditional dishes. It’s a creative way to feature sweet potatoes, adding a unique twist to your holiday spread.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1 cup frozen corn, thawed
• ½ cup cream cheese, softened
• ½ cup sour cream
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• ½ cup breadcrumbs
• 2 tablespoons melted butter

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the cubed sweet potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
3. Mash the sweet potatoes until smooth. Stir in the cream cheese, sour cream, garlic powder, paprika, salt, and pepper until well combined.
4. Fold in the thawed corn and half of the cheddar cheese.
5. Transfer the mixture to a greased 2-quart baking dish and spread it evenly.
6. In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture over the casserole, followed by the remaining cheddar cheese.
7. Bake for 25-30 minutes, or until the top is golden brown and bubbly.
8. Allow to cool for a few minutes before serving.

This Sweet Potato and Corn Casserole is a sweet and savory side dish that embodies the flavors of fall. The creaminess of the sweet potatoes combined with the sweet bursts of corn creates a comforting dish that pairs perfectly with your Thanksgiving feast. This casserole not only adds a unique twist to traditional offerings but also highlights seasonal ingredients, making it a nourishing and satisfying option. Its vibrant color and delicious taste will be a highlight of your holiday meal, ensuring that every guest leaves with a smile.

Spinach and Artichoke Casserole

This Spinach and Artichoke Casserole is a creamy, flavorful dish that takes inspiration from the classic dip and turns it into a delightful side for Thanksgiving. Packed with spinach, artichokes, and a blend of cheeses, this casserole is rich and satisfying while also being a fantastic way to incorporate greens into your holiday meal. The crunchy topping adds texture and enhances the dish, making it a must-have for any festive gathering. It’s a crowd-pleaser that bridges the gap between indulgent comfort food and healthy vegetables.

Ingredients:

• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• ½ cup sour cream
• 1 cup mayonnaise
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• ½ cup panko breadcrumbs
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, garlic powder, red pepper flakes, salt, and pepper. Mix until smooth.
3. Fold in the chopped spinach and artichoke hearts until well combined.
4. Transfer the mixture to a greased 2-quart baking dish.
5. In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture over the top of the casserole.
6. Bake for 30-35 minutes, or until the top is golden brown and the casserole is hot and bubbly.
7. Allow to cool for a few minutes before serving.

This Spinach and Artichoke Casserole is a delightful addition to your Thanksgiving table, combining rich flavors with nutritious ingredients. The creamy texture and cheesy goodness will have your guests coming back for seconds, while the spinach and artichokes offer a nutritious balance to the meal. This casserole is not only a tasty option but also a fun way to transform a beloved appetizer into a side dish that everyone will enjoy. With its crowd-pleasing flavors and comforting appeal, this casserole will undoubtedly become a cherished part of your holiday traditions.

Butternut Squash and Sage Casserole

This Butternut Squash and Sage Casserole captures the essence of autumn with its warm flavors and creamy texture. The natural sweetness of the butternut squash pairs beautifully with the earthy notes of sage, creating a dish that is both comforting and elegant. Topped with a crispy layer of Parmesan cheese and breadcrumbs, this casserole is not only visually appealing but also offers a delightful crunch that enhances each bite. It’s a perfect side for your Thanksgiving feast, showcasing seasonal produce in a sophisticated manner.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 cup heavy cream
• 1 cup shredded Parmesan cheese
• ½ cup breadcrumbs
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam or boil the cubed butternut squash until tender, about 10-15 minutes. Drain and mash in a large bowl.
3. Stir in the heavy cream, half of the Parmesan cheese, garlic, sage, salt, and pepper until well combined.
4. Transfer the mixture to a greased 2-quart baking dish and smooth the top.
5. In a small bowl, combine the breadcrumbs with the remaining Parmesan cheese and olive oil. Sprinkle the mixture over the squash.
6. Bake for 25-30 minutes, or until the top is golden and bubbly.
7. Allow to cool for a few minutes before serving.

This Butternut Squash and Sage Casserole is a showstopper at any Thanksgiving gathering. The combination of creamy squash and fragrant sage not only delights the palate but also evokes the warmth and comfort of the season. Its beautiful presentation and harmonious flavors make it a perfect accompaniment to your turkey and stuffing, providing a lovely contrast to heavier dishes. Guests will appreciate this flavorful and nutritious side that adds a touch of elegance to the holiday feast, making it a recipe you’ll want to bring back year after year.

Brussels Sprouts and Bacon Casserole

This Brussels Sprouts and Bacon Casserole is a savory delight that combines the nutty flavor of Brussels sprouts with the smoky richness of bacon. The creamy sauce envelops the sprouts, while the bacon adds a satisfying crunch. This dish not only elevates Brussels sprouts from a simple vegetable to a star player on your Thanksgiving table but also pleases even the pickiest eaters with its delicious flavor profile. It’s an ideal side that complements the turkey while adding a hearty, comforting element to your holiday meal.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 6 slices of bacon, cooked and crumbled
• 1 cup heavy cream
• ½ cup shredded Gruyère cheese
• ½ cup breadcrumbs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pot of boiling salted water, blanch the Brussels sprouts for about 5 minutes. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. In a mixing bowl, combine the heavy cream, half of the Gruyère cheese, crumbled bacon, salt, and pepper.
5. Add the blanched Brussels sprouts to the skillet, stirring to coat them with the creamy mixture.
6. Transfer the Brussels sprouts to a greased 2-quart baking dish and top with the remaining Gruyère cheese and breadcrumbs.
7. Bake for 25-30 minutes, or until the top is golden brown and bubbly.
8. Let cool for a few minutes before serving.

This Brussels Sprouts and Bacon Casserole transforms a humble vegetable into a rich, indulgent dish that everyone will rave about. The creamy sauce and crispy bacon provide an irresistible flavor combination that elevates the Brussels sprouts, making them a must-have on your Thanksgiving table. This casserole not only offers a delightful taste but also encourages guests to embrace this nutritious vegetable, showing them how delicious it can be. Serve it alongside your turkey and other favorites for a well-rounded holiday feast that everyone will enjoy.

Cauliflower and Cheese Casserole

This Cauliflower and Cheese Casserole is a comforting and satisfying dish that features tender cauliflower florets enveloped in a creamy cheese sauce. Topped with a crispy breadcrumb crust, it provides a delightful contrast in texture while being a fantastic way to include more vegetables in your Thanksgiving meal. This casserole is a crowd-pleaser, perfect for both cheese lovers and health-conscious eaters. With its cheesy goodness and subtle flavor, it’s an ideal side dish that brings warmth and heartiness to your holiday gathering.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 cup sharp cheddar cheese, shredded
• ½ cup cream cheese, softened
• 1 cup milk
• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• Salt and pepper to taste
• ½ cup breadcrumbs
• 2 tablespoons melted butter

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Steam or boil the cauliflower florets until just tender, about 5-7 minutes. Drain and set aside.
3. In a saucepan over medium heat, melt the cream cheese. Add the milk, stirring until smooth. Gradually whisk in the flour, Dijon mustard, garlic powder, salt, and pepper, cooking until thickened.
4. Stir in half of the cheddar cheese until melted and smooth.
5. In a greased 2-quart baking dish, combine the cauliflower florets with the cheese sauce, mixing gently to coat.
6. Top with the remaining cheddar cheese and breadcrumbs mixed with melted butter.
7. Bake for 25-30 minutes, or until the top is golden and bubbly.
8. Allow to cool for a few minutes before serving.

This Cauliflower and Cheese Casserole is a delightful addition to your Thanksgiving table, providing a rich and creamy side dish that everyone will enjoy. The combination of tender cauliflower and a luscious cheese sauce creates a comforting experience that enhances your holiday meal. Not only is this casserole a great way to incorporate vegetables into your feast, but its cheesy, satisfying nature ensures it will be a hit with both kids and adults alike. This dish is a wonderful reminder that comfort food can also be nutritious, making it a staple for years to come at your Thanksgiving celebrations.

Creamy Broccoli and Rice Casserole

This Creamy Broccoli and Rice Casserole is a hearty and nutritious side dish that combines tender broccoli with fluffy rice in a rich, creamy sauce. The addition of cheese not only enhances the flavor but also gives it a comforting texture, making it a perfect accompaniment to your Thanksgiving turkey. This casserole is a fantastic way to sneak in some vegetables while ensuring everyone at the table enjoys a delicious, satisfying dish. Its vibrant green color adds a festive touch, making it a visually appealing addition to your holiday spread.

Ingredients:

• 2 cups broccoli florets, blanched
• 2 cups cooked rice (white or brown)
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup cream of mushroom soup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• ½ cup breadcrumbs
• 2 tablespoons melted butter

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the blanched broccoli, cooked rice, heavy cream, cream of mushroom soup, garlic powder, onion powder, salt, and pepper. Mix well.
3. Transfer the mixture to a greased 2-quart baking dish. Top with shredded cheddar cheese.
4. In a small bowl, mix the breadcrumbs with melted butter, then sprinkle over the cheese.
5. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbly.
6. Let it cool for a few minutes before serving.

The Creamy Broccoli and Rice Casserole is a delightful way to incorporate vegetables into your Thanksgiving meal without sacrificing flavor. Its creamy, cheesy consistency and the crunch of the breadcrumb topping make it a comforting dish that everyone will love. This casserole not only complements traditional holiday fare but also serves as a wonderful way to highlight seasonal vegetables. Serve it alongside your turkey, stuffing, and other favorites for a well-rounded meal that encourages sharing and togetherness around the table.

Mushroom and Wild Rice Casserole

This Mushroom and Wild Rice Casserole is a flavorful and earthy dish that brings a touch of gourmet elegance to your Thanksgiving spread. The combination of wild rice and hearty mushrooms creates a rich texture, while herbs and spices enhance the natural flavors of the ingredients. This casserole is not only satisfying but also provides a fantastic alternative for vegetarians at the table. Its depth of flavor and rustic appeal make it a perfect addition to your holiday meal, offering a delightful balance to the more traditional offerings.

Ingredients:

• 2 cups cooked wild rice
• 2 cups mushrooms, sliced (any variety)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• ½ cup heavy cream
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1 cup shredded Gruyère or Swiss cheese
• ½ cup breadcrumbs
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened, about 3-5 minutes. Add the mushrooms and cook until browned, about 5-7 minutes.
3. In a large bowl, combine the cooked wild rice, sautéed mushrooms, vegetable broth, heavy cream, thyme, rosemary, salt, and pepper. Mix well.
4. Transfer the mixture to a greased 2-quart baking dish and top with shredded cheese.
5. Sprinkle breadcrumbs over the cheese layer.
6. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbling.
7. Allow to cool for a few minutes before serving.

The Mushroom and Wild Rice Casserole is an exceptional side dish that showcases the depth and richness of autumn flavors. Its combination of earthy mushrooms and fragrant herbs adds sophistication to your Thanksgiving meal, making it a favorite among guests. This casserole is perfect for those seeking a heartier option that is still packed with nutrients. Its versatility allows it to complement a variety of main courses, ensuring that everyone at the table finds something to savor. Embrace the comforting warmth of this dish as it brings family and friends together to celebrate the holiday.

Zucchini and Tomato Gratin

This Zucchini and Tomato Gratin is a vibrant and flavorful dish that highlights the freshness of summer vegetables, making it an excellent addition to your Thanksgiving menu. The layers of zucchini and juicy tomatoes are enhanced by a garlicky herb-infused breadcrumb topping, resulting in a deliciously crunchy contrast to the tender vegetables. This gratin not only provides a beautiful pop of color on your table but also showcases seasonal produce in a delightful way. It’s a light yet satisfying side that complements richer dishes, adding balance to your holiday meal.

Ingredients:

• 3 medium zucchinis, sliced
• 3 medium tomatoes, sliced
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a greased 2-quart baking dish, layer half of the zucchini slices followed by half of the tomato slices. Sprinkle with salt and pepper.
3. Repeat the layering with the remaining zucchini and tomatoes.
4. In a small bowl, combine breadcrumbs, Parmesan cheese, garlic, basil, oregano, olive oil, salt, and pepper. Mix until well combined.
5. Sprinkle the breadcrumb mixture evenly over the layered vegetables.
6. Bake for 30-35 minutes, or until the top is golden brown and the vegetables are tender.
7. Allow to cool for a few minutes before serving.

The Zucchini and Tomato Gratin is a colorful and healthy option for your Thanksgiving table that beautifully showcases seasonal vegetables. Its crisp breadcrumb topping and fragrant herbs add a wonderful depth of flavor, making it a delightful companion to traditional holiday dishes. This gratin not only pleases the palate but also adds a refreshing touch to the feast, inviting guests to enjoy a variety of tastes and textures. With its bright appearance and delicious taste, this dish will surely become a favorite for many Thanksgivings to come, celebrating the abundance of the harvest season.

Note: More recipes are coming soon!