13 Fall Casserole Recipes That Make Dinner Feel Like Sunday

Fall casserole recipes for dinner are the answer when the air turns crisp and you want one dish to carry the whole meal. A good casserole leans on the same logic every time: a sturdy starch or vegetable base, a creamy or brothy binder, and a top that browns while the middle stays soft. The recipes below use that foundation in genuinely different directions, from a classic chicken and rice to a spicy black bean bake.

If you are feeding a crowd, start with the Classic Chicken and Rice Casserole. Want heat? Go for the Spicy Sweet Potato Black Bean Bake. For a holiday table, the Green Bean Mushroom Casserole fits right in, and the Make-Ahead Chicken Sausage Apple Stuffing Casserole is there when you need dinner planned a day ahead.

Which Fall Casserole Should You Make?

Classic Chicken and Rice Casserole

This is the one you make when you need dinner on the table without a fuss. I go heavy on black pepper, and the rice soaks up all the chicken stock under a golden breadcrumb top.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs, cut into bite-size pieces: 680 g (1.5 lb)
• Long-grain white rice, rinsed: 300 g (1 1/2 cups)
• Unsalted butter: 45 g (3 tbsp)
• Yellow onion, diced: 1 medium (about 200 g)
• Garlic cloves, minced: 3
• All-purpose flour: 25 g (3 tbsp)
• Chicken stock: 720 ml (3 cups)
• Frozen peas and carrots: 180 g (1 1/2 cups)
• Panko breadcrumbs: 45 g (1/2 cup)
• Vegetable oil, for greasing: 1 tbsp

Instructions

Step 1: Heat your oven to 375F (190C). Melt the 45 g butter in a large Dutch oven over medium heat, then add the onion and cook until it softens, about 5 minutes. You’ll smell the onion turn sweet before it colors.

Step 2: Stir in the 25 g flour and cook for 1 minute. Pour in the 720 ml chicken stock slowly, whisking as you go so no lumps form. Bring the liquid to a gentle simmer and you have a creamy base.

Step 3: Fold in the rice, the chicken pieces, and the 180 g frozen peas and carrots. Season with 1 tsp salt and 1 tsp black pepper, then transfer everything to a greased 9×13-inch baking dish and you are ready for the oven.

Step 4: Cover the dish with foil and bake for 25 minutes, then remove the foil. Scatter the 45 g panko over the top and bake uncovered for 15 more minutes, until you see the crumbs turn golden.

Step 5: Let the casserole sit for 5 minutes, then you scoop it onto plates while the sauce is still loose and warm.

Creamy Turkey and Wild Rice Casserole

Leftover turkey or a quick roast turkey breast both work here, and wild rice gives the casserole an earthy chew that regular rice cannot match. I add a little lemon at the end to cut the richness.

Ingredients (makes 4 servings)

• Cooked turkey breast, shredded: 450 g (1 lb)
• Wild rice blend, uncooked: 200 g (1 cup)
• Unsalted butter: 30 g (2 tbsp)
• Cremini mushrooms, sliced: 250 g (2 1/2 cups)
• Yellow onion, diced: 1 medium
• All-purpose flour: 20 g (2 tbsp)
• Chicken stock: 480 ml (2 cups)
• Heavy cream: 120 ml (1/2 cup)
• Fresh lemon juice: 1 tbsp
• Panko breadcrumbs: 30 g (1/3 cup)

Instructions

Step 1: Preheat your oven to 375F (190C) and grease a 2-quart baking dish. Melt the 30 g butter in a wide skillet over medium-high heat. Add the 250 g sliced mushrooms and the diced onion, and cook until the mushrooms release their liquid and start to brown, about 8 minutes. You will see the pan go dry.

Step 2: Stir in the 20 g flour and cook for 1 minute. Pour in the 480 ml chicken stock a little at a time, whisking as you go, then add the 120 ml heavy cream. Let the sauce bubble until it thickens enough to coat the back of a spoon, about 4 minutes.

Step 3: Remove the skillet from the heat. Fold in the 450 g shredded turkey, the 200 g wild rice blend, and 1 tbsp fresh lemon juice. Season with 1 tsp salt and 1/2 tsp black pepper, then scrape the mixture into your greased dish.

Step 4: Cover tightly with foil and bake for 35 minutes. Pull the dish out, scatter the 30 g panko over the top, and bake uncovered for 10 more minutes until you see the crumbs turn deep golden and crisp.

Step 5: Let the casserole rest for 10 minutes so the wild rice finishes absorbing the sauce. You will know it is ready when the top looks set and the edges puff slightly.

Step 6: Spoon onto plates and serve hot, with a little extra lemon if you want a brighter bite.

Beef and Barley Mushroom Bake

This is the casserole version of a slow Sunday stew, but it comes together in about half the time. Pearl barley thickens the beef stock as it bakes, giving you a rich, chewy base without any fuss.

Ingredients (makes 6 servings)

• Beef chuck, cut into 2 cm cubes: 900 g (2 lb)
• Pearl barley: 250 g (1 1/4 cups)
• Vegetable oil: 2 tbsp, divided
• Yellow onion, chopped: 1 large
• Carrots, sliced into rounds: 3 medium (about 300 g)
• Cremini mushrooms, quartered: 300 g (3 cups)
• Tomato paste: 2 tbsp
• Beef stock: 960 ml (4 cups)
• Dried thyme: 1 tsp
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Heat the oven to 350F (180C). Warm 1 tbsp of the vegetable oil in a heavy oven-safe pot over medium-high heat. Pat the 900 g beef cubes dry and brown them in two batches, about 4 minutes per batch, until you have a deep brown crust on the outside.

Step 2: Lower the heat to medium and add the remaining 1 tbsp oil. Cook the onion, carrots, and 300 g mushrooms in the same pot for 6 minutes, scraping up the browned bits as you stir. The vegetables will soften and take on the beef color.

Step 3: Stir in the 2 tbsp tomato paste and cook for 1 minute, then you add the 250 g pearl barley, 960 ml beef stock, and 1 tsp dried thyme. Bring the liquid to a boil, season with 1 tsp salt and 1/2 tsp black pepper, and you are ready for the oven.

Step 4: Cover the pot and transfer to the oven. Bake until the beef is tender and the barley has soaked up most of the liquid, about 60 minutes. Check at the 45-minute mark and add a splash of hot water if your pan looks dry.

Step 5: Remove the lid and bake uncovered for 10 minutes so the top dries slightly, then you can spoon it into shallow bowls. Finish with the 2 tbsp fresh parsley and serve hot.

Butternut Squash Spinach Tortellini Bake

This one leans on sweet roasted butternut squash, tender tortellini, and a quick garlic cream sauce. It is a vegetarian main that still feels substantial enough for a chilly night.

Ingredients (makes 4 servings)

• Butternut squash, peeled and cut into 2 cm cubes: 600 g (about 4 cups)
• Olive oil: 3 tbsp, divided
• Fresh spinach: 150 g (5 oz)
• Cheese tortellini, fresh or frozen: 500 g (1 lb)
• Garlic cloves, minced: 4
• All-purpose flour: 20 g (2 tbsp)
• Whole milk: 600 ml (2 1/2 cups)
• Fresh sage leaves, chopped: 1 tbsp
• Mozzarella cheese, shredded: 120 g (1 1/4 cups)
• Parmesan cheese, grated: 30 g (1/3 cup)

Instructions

Step 1: Heat your oven to 425F (220C). Toss the 600 g butternut squash with 2 tbsp of the olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes, tossing once, until the edges caramelize and you can pierce them easily with a fork.

Step 2: Meanwhile, cook the 500 g tortellini in salted boiling water according to the package. Drain and set aside, reserving 120 ml (1/2 cup) of the pasta water. You want the tortellini slightly underdone because it will finish in the oven.

Step 3: Warm the remaining 1 tbsp olive oil in a large pot over medium heat. Add the 4 minced garlic cloves and cook for 30 seconds, then stir in the 20 g flour and cook for 1 minute. You are making a roux that will thicken the milk.

Step 4: Whisk in the 600 ml whole milk slowly, and bring to a gentle simmer. Cook until the sauce coats the back of a spoon, about 4 minutes, then you add the 1 tbsp chopped sage, 1 tsp salt, and 1/4 tsp black pepper.

Step 5: Fold the roasted squash, the 150 g spinach, and the cooked tortellini into the sauce, adding a splash of the reserved pasta water if your pan seems too thick. Scrape half into a greased 9×13 dish and you sprinkle with half the mozzarella, then repeat.

Step 6: Top with the 30 g Parmesan and bake at 425F for 15 minutes, until the cheese is bubbling and you see brown spots on top. Let it sit for 5 minutes, then serve straight from the dish.

Cheesy Broccoli Brown Rice Bake

This is the meatless one you make when you want a full dinner in a single dish. Brown rice gives it body, and the sharp cheddar sauce keeps it from tasting like a side dish.

Ingredients (makes 4 servings)

• Brown rice, cooked and cooled: 600 g (3 cups cooked)
• Broccoli florets, cut small: 500 g (about 5 cups)
• Unsalted butter: 3 tbsp
• All-purpose flour: 25 g (3 tbsp)
• Whole milk: 720 ml (3 cups)
• Sharp cheddar cheese, shredded: 200 g (2 cups)
• Dijon mustard: 1 tsp
• Garlic powder: 1/2 tsp
• Panko breadcrumbs: 40 g (1/2 cup)
• Olive oil, for drizzling: 1 tbsp

Instructions

Step 1: Heat your oven to 375F (190C) and grease a 2-quart baking dish. Bring a large pot of salted water to a boil, add the 500 g broccoli florets, and cook for 2 minutes. Drain immediately and rinse under cold water so the broccoli keeps its bright green color and you stop it cooking.

Step 2: Melt the 3 tbsp butter in a saucepan over medium heat. Whisk in the 25 g flour and cook for 1 minute, then slowly pour in the 720 ml whole milk while whisking. Continue cooking until the sauce thickens enough to coat the back of a spoon, about 5 minutes, and you can remove it from the heat.

Step 3: Stir in the 200 g shredded cheddar, 1 tsp Dijon, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until the cheese melts. Fold in the cooked brown rice and blanched broccoli, then scrape the mixture into your prepared dish. Scatter the 40 g panko over the top and drizzle with the 1 tbsp olive oil.

Step 4: Bake for 20 minutes, until the top is golden and the edges bubble. Let the casserole sit for 5 minutes, then you scoop it into bowls while the sauce is still creamy.

Shepherd’s Pie with Root Vegetable Mash

A proper shepherd’s pie belongs in the fall casserole rotation because the root vegetable mash gets sweeter as it roasts. I use half potatoes and half parsnips for a lighter, more interesting topping.

Ingredients (makes 6 servings)

• Olive oil: 3 tbsp, divided
• Lean ground beef: 900 g (2 lb)
• Yellow onion, chopped: 1 large
• Frozen peas and carrots: 250 g (1 1/2 cups)
• Tomato paste: 3 tbsp
• Beef stock: 360 ml (1 1/2 cups)
• Soy sauce: 1 tbsp
• Potatoes, peeled and cut into chunks: 700 g (1.5 lb)
• Parsnips, peeled and cut into chunks: 300 g (10 oz)
• Whole milk: 120 ml (1/2 cup)

Instructions

Step 1: Heat your oven to 400F (200C). Put the 700 g potatoes and 300 g parsnips in a large pot, cover with cold water, and boil until tender, about 15 minutes. Drain, return to the pot, and mash with 120 ml whole milk and 1 tbsp of the olive oil. Season with 1 tsp salt and you set the mash aside.

Step 2: Warm the remaining 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the 900 g ground beef and cook, breaking it up, until no pink remains, about 7 minutes. You will hear the meat sizzle as the liquid cooks off.

Step 3: Add the chopped onion and the 250 g frozen peas and carrots to the skillet. Cook for 5 minutes, then you stir in the 3 tbsp tomato paste, 360 ml beef stock, and 1 tbsp soy sauce. Let the mixture simmer until it thickens slightly, about 6 minutes.

Step 4: Spread the mashed root vegetables over the beef mixture in an even layer. Use a fork to rough up the surface, then bake uncovered for 20 minutes, until you see the top turning golden in spots.

Step 5: Run the skillet under the broiler for 2 minutes if you want darker peaks, then let it rest 5 minutes. Scoop straight from the pan and serve hot.

Green Bean Mushroom Casserole

This is the holiday classic, but I skip the canned soup and make a quick mushroom cream sauce instead. The crispy shallots on top are worth the extra ten minutes.

Ingredients (makes 6 servings)

• Green beans, trimmed and halved: 900 g (2 lb)
• Unsalted butter: 60 g (4 tbsp)
• Cremini mushrooms, sliced: 450 g (1 lb)
• Yellow onion, diced: 1 small
• Garlic cloves, minced: 2
• All-purpose flour: 30 g (1/4 cup)
• Whole milk: 480 ml (2 cups)
• Vegetable stock: 120 ml (1/2 cup)
• Shallots, thinly sliced: 3 large (about 120 g)
• Vegetable oil, for frying shallots: 120 ml (1/2 cup)

Instructions

Step 1: Heat your oven to 375F (190C) and bring a large pot of salted water to a boil. Drop the 900 g green beans into the water and cook for 4 minutes. Drain and rinse under cold water, then you transfer them to a greased 9×13 dish.

Step 2: Melt the 60 g butter in a large skillet over medium heat. Add the 450 g sliced mushrooms and diced onion, and cook until the mushrooms release their liquid and turn deep brown, about 10 minutes. You will smell the pan getting nutty.

Step 3: Stir in the 2 minced garlic cloves and 30 g flour, cooking for 1 minute. Whisk in the 480 ml whole milk and 120 ml vegetable stock a little at a time, then simmer until the sauce coats the back of a spoon, about 5 minutes, and you season with 1 tsp salt and 1/4 tsp black pepper.

Step 4: You pour the sauce over the green beans and stir gently until every bean is coated. Bake uncovered for 15 minutes so the edges begin to bubble.

Step 5: While the casserole bakes, you heat the 120 ml vegetable oil in a small saucepan over medium heat. Fry the sliced shallots in two batches until they turn crisp and light brown, about 3 minutes per batch. Drain on paper towels and season with a pinch of salt.

Step 6: Scatter the crispy shallots over the baked green beans and return the dish to the oven for 5 minutes. Let it sit for 3 minutes, then you serve it hot with a big spoon.

Spicy Sweet Potato Black Bean Bake

This casserole has a slow, smoky heat that builds as you eat it. The sweet potatoes and black beans make it substantial enough for dinner, and a lime crema keeps the whole thing bright.

Ingredients (makes 4 servings)

• Sweet potatoes, peeled and cut into 2 cm cubes: 750 g (1.5 lb)
• Olive oil: 2 tbsp
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Chipotle chili in adobo, minced: 1 tbsp
• Canned black beans, drained and rinsed: 2 cans (each 400 g / 14 oz)
• Canned diced tomatoes: 1 can (400 g / 14 oz)
• Ground cumin and smoked paprika: 1 tsp each
• Sour cream: 120 ml (1/2 cup)
• Lime juice: 2 tbsp

Instructions

Step 1: Heat your oven to 425F (220C). Toss the 750 g sweet potato cubes with 2 tbsp olive oil, 1 tsp salt, and a pinch of pepper on a baking sheet. Roast for 20 minutes, tossing once, until the edges are browned and you can smell the sweetness.

Step 2: While the sweet potatoes roast, you set a large skillet over medium heat. Add the diced onion and cook until soft, about 6 minutes. Stir in the 3 minced garlic cloves, 1 tbsp minced chipotle, 1 tsp cumin, and 1 tsp smoked paprika, and cook for 30 seconds until fragrant.

Step 3: Add the drained black beans and canned tomatoes to the skillet. Bring to a gentle simmer and cook for 5 minutes, then season with 1/2 tsp salt. You want the mixture saucy but not soupy.

Step 4: You fold the roasted sweet potatoes into the bean mixture, then scrape everything into a greased 8×8-inch baking dish. Bake for 15 minutes at 425F, until the top darkens slightly and the edges bubble.

Step 5: Stir the 120 ml sour cream with 2 tbsp lime juice and a pinch of salt. Drizzle half over the casserole when you pull it from the oven, and pass the rest at the table.

Chicken Pot Pie Casserole with Biscuits

All the comfort of chicken pot pie, but you skip the fussy bottom crust. The biscuits bake right on top of the creamy filling, turning golden while the chicken and vegetables stay tender underneath.

Ingredients (makes 6 servings)

• Unsalted butter: 60 g (4 tbsp)
• Yellow onion, diced: 1 medium
• Carrots and celery, sliced: 2 carrots and 2 stalks
• All-purpose flour: 40 g (1/3 cup)
• Chicken stock: 720 ml (3 cups)
• Whole milk: 240 ml (1 cup)
• Cooked chicken breast or thigh, shredded: 450 g (1 lb)
• Frozen peas: 150 g (1 cup)
• Fresh thyme leaves: 1 tsp
• Biscuit dough, store-bought or homemade, cut into rounds: 8 small biscuits

Instructions

Step 1: Heat your oven to 400F (200C). Melt the 60 g butter in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion and the sliced carrots and celery, and cook until they soften, about 7 minutes. You will see the vegetables glisten.

Step 2: Stir in the 40 g flour and cook for 1 minute. Pour in the 720 ml chicken stock and 240 ml whole milk slowly, whisking constantly, and bring to a gentle simmer. Cook until the sauce coats the back of a spoon, about 5 minutes, and you will feel it thicken.

Step 3: Fold in the 450 g shredded chicken, 150 g frozen peas, and 1 tsp fresh thyme. Season with 1 tsp salt and 1/2 tsp black pepper, then you remove the skillet from the heat.

Step 4: Arrange the 8 biscuits over the top of the filling, leaving a little space between each one. Brush the tops with a little extra milk if you want them to brown deeply.

Step 5: Transfer the skillet to the oven and bake for 18 to 20 minutes, until the biscuits are puffed and deep golden and the filling bubbles around the edges. Check at 15 minutes and rotate the pan if your oven browns unevenly.

Step 6: Let the casserole sit for 10 minutes so the filling sets, then you scoop it into bowls, making sure everyone gets a biscuit.

Beef Taco Cornbread Casserole

A taco night meets a cornbread casserole, and the cornbread crust soaks up all the spiced beef juices. I keep the filling saucy enough that the bottom stays soft while the top turns crisp.

Ingredients (makes 8 servings)

• Olive oil: 1 tbsp
• Lean ground beef: 900 g (2 lb)
• Yellow onion, chopped: 1 large
• Taco seasoning, salt-free: 2 tbsp
• Canned diced tomatoes with green chilies: 2 cans (each 400 g / 14 oz)
• Frozen corn kernels: 180 g (1 1/2 cups)
• Cornbread mix: 1 box (about 240 g)
• Whole milk: 240 ml (1 cup)
• Large egg: 1
• Unsalted butter, melted: 45 g (3 tbsp)

Instructions

Step 1: Heat your oven to 400F (200C). Warm the 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the 900 g ground beef and chopped onion, and cook until the beef is browned and the onion softens, about 8 minutes. You will see the pan release some liquid, then it will cook off.

Step 2: Stir in the 2 tbsp taco seasoning, both cans of diced tomatoes with green chilies, and the 180 g frozen corn. Bring the mixture to a simmer and cook for 5 minutes so the flavors combine and your filling thickens slightly.

Step 3: In a separate bowl, whisk together the cornbread mix, 240 ml whole milk, the egg, and the 45 g melted butter until just combined. A few lumps are fine, and you do not want to overmix.

Step 4: You pour the beef mixture into a greased 9×13-inch baking dish, then spread the cornbread batter over the top in an even layer, leaving a small border so the filling peeks through around the edges.

Step 5: Bake for 20 to 22 minutes, until the cornbread is golden and a toothpick inserted in the center comes out clean. Let it rest for 5 minutes, then you scoop big portions onto plates.

Turkey Sausage Pepper Pasta Bake

This one feeds a crowd and tastes like all the best parts of a sausage and pepper sandwich folded into pasta. Turkey sausage keeps it lean without giving up any of the savory, fennel-like flavor.

Ingredients (makes 8 servings)

• Rigatoni or ziti pasta: 500 g (1 lb)
• Olive oil: 2 tbsp
• Turkey Italian sausage, casings removed: 900 g (2 lb)
• Bell peppers, mixed colors, sliced: 3 medium
• Yellow onion, sliced: 1 large
• Garlic cloves, minced: 4
• Crushed tomatoes: 1 can (794 g / 28 oz)
• Dried oregano: 1 tsp
• Mozzarella cheese, shredded: 250 g (2 1/2 cups)
• Parmesan cheese, grated: 50 g (1/2 cup)

Instructions

Step 1: Heat your oven to 375F (190C). Cook the 500 g rigatoni in salted boiling water until 2 minutes shy of the package time, then drain and set aside. You want it still a little firm because the pasta will finish in the sauce.

Step 2: Warm the 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the turkey sausage and cook, breaking it up with a spoon, until browned and cooked through, about 7 minutes. The pan will smell savory and you will see deep brown bits on the bottom.

Step 3: Add the sliced peppers and onion to the pot and cook for 5 minutes until they soften. Stir in the 4 minced garlic cloves and 1 tsp oregano and cook for 30 seconds, then you pour in the crushed tomatoes and bring to a simmer.

Step 4: Fold the drained pasta into the sausage sauce, then pour half into a greased 9×13 dish. You scatter half the mozzarella over that layer, add the rest of the pasta, and top with the remaining mozzarella and all the 50 g Parmesan.

Step 5: Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes until the cheese is bubbling and browned in spots. Let it rest for 5 minutes, then you serve it straight from the pan.

Dairy-Free Chickpea Cauliflower Curry Bake

You get a rich, creamy base from coconut milk and roasted cauliflower, with chickpeas adding substance. The spinach wilts into the sauce and lime keeps the whole thing bright.

Ingredients (makes 4 servings)

• Cauliflower, cut into florets: 1 medium head (about 700 g)
• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 medium
• Garlic and ginger, minced: 3 cloves and 1 tbsp
• Curry powder: 2 tbsp
• Canned chickpeas, drained and rinsed: 2 cans (each 400 g / 14 oz)
• Canned diced tomatoes: 1 can (400 g / 14 oz)
• Full-fat coconut milk: 1 can (400 ml / 13.5 oz)
• Baby spinach: 120 g (4 oz)
• Lime juice: 1 tbsp

Instructions

Step 1: Heat your oven to 400F (200C). Toss the cauliflower florets with 1 tbsp of the olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes, until the edges turn deeply brown and you can smell the nuttiness.

Step 2: Warm the remaining 1 tbsp olive oil in a large oven-safe pot over medium heat. Add the onion and cook for 6 minutes until soft. Stir in the garlic, ginger, and 2 tbsp curry powder, and cook for 30 seconds until the spices darken and your kitchen smells toasty.

Step 3: Add the 2 cans chickpeas, 1 can diced tomatoes, and the full can of coconut milk. Bring to a gentle simmer and cook for 8 minutes, stirring occasionally, until the sauce thickens slightly. You will notice it turning richer in color.

Step 4: Fold in the roasted cauliflower and the 120 g baby spinach, then squeeze in the 1 tbsp lime juice. Season with 1 tsp salt and you transfer the pot to the oven.

Step 5: Bake uncovered for 15 minutes, until the top is browned in spots and the edges bubble. Let it sit for 5 minutes, then you ladle it into bowls, spooning extra sauce over each one.

Make-Ahead Chicken Sausage Apple Stuffing Casserole

This is the one to assemble on a quiet afternoon and bake later in the week. The apple and chicken sausage give it that sweet-savory pull, and the bread cubes turn custardy underneath a crisp top.

Ingredients (makes 2 casseroles, 4 servings each)

• Chicken apple sausage, casings removed: 680 g (1.5 lb)
• Unsalted butter: 60 g (4 tbsp)
• Yellow onion, chopped: 1 large
• Celery stalks, sliced: 2
• Tart apples, peeled and diced: 2 medium (about 300 g)
• Fresh sage leaves, minced: 2 tbsp
• Low-sodium chicken stock: 720 ml (3 cups)
• Crusty bread, cut into 2 cm cubes: 600 g (about 10 cups)
• Large eggs: 2
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Heat a large skillet over medium heat. Add the chicken sausage and cook, breaking it up, until browned and cooked through, about 6 minutes. You will see the pieces release their fat, and you want that to flavor the bread.

Step 2: Melt the 60 g butter in the same skillet. Add the onion, celery, and 2 diced apples, and cook for 5 minutes until slightly softened. Stir in the 2 tbsp minced sage and cook 30 seconds so your kitchen smells like fall.

Step 3: In a very large bowl, toss the 600 g bread cubes with the sausage mixture. Whisk the 2 eggs into the 720 ml chicken stock, then pour it over the bread, folding gently until the cubes soak up the liquid. You may need to press down lightly.

Step 4: Divide the mixture between two greased 8×8-inch baking dishes. At this point you can cover and refrigerate for up to 2 days, or freeze one dish for up to 3 months.

Step 5: When ready to bake, heat your oven to 375F (190C). Cover the dish with foil and bake for 25 minutes, then uncover and bake 15 more minutes, until the top is browned and crisp and you can hear it sizzle.

Step 6: Let it rest for 5 minutes, then you scoop it out, making sure everyone gets some of the crisp top and the custardy center.

The one technique that makes or breaks every casserole here is letting it rest after the oven. That short pause lets the starches set and the sauce thicken enough to hold its shape on the plate. If you cut in too soon, the layers slide apart.

Pick the one that fits your night, preheat the oven, and get it bubbling. You have a good dinner on the way.