15 Fall Casserole Recipes That’ll Make You Feel Like Hugging a Pumpkin

There’s something magical about fall. The leaves crunch, the air gets crisp, and suddenly—bam!—I’m craving casseroles like it’s a full-time job. You too? Then you’re in for a delicious ride.

Casseroles are the ultimate fall comfort food: warm, gooey, cheesy (or not!), and packed with everything your sweater-loving heart desires. And this year, Fall 2025 is all about layered nostalgia with a twist.

We’re taking your favorite fall flavors—think maple, butternut squash, smoky sausage, apples, herbs, and even cranberries—and turning them into easy one-dish wonders that’ll warm your kitchen andyour soul.

Whether you’re meal-prepping for the week, feeding a hungry family, or just in the mood to Netflix with a fork and zero judgment, these 15 fall casserole recipes will seriously deliver. Trust me, I’ve tested every one of these in my chilly kitchen with a mug of cider in hand. Let’s dig in 🍁

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1. 🍠 Maple-Glazed Sweet Potato & Sausage Casserole

Description:
This cozy casserole tastes like Thanksgiving dinner got a smoky upgrade. Sweet maple-glazed sweet potatoes meet savory chicken sausage, all tied together with rosemary and melted gouda.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 chicken apple sausages, sliced
• 1 small red onion, sliced thin
• 1 tbsp chopped fresh rosemary
• 1 cup shredded gouda cheese

Instructions:

1. Preheat oven to 400°F (200°C). Grease a 9×13 casserole dish.
2. Toss cubed sweet potatoes with olive oil, maple syrup, cinnamon, salt, and pepper. Roast on a baking sheet for 20 minutes.
3. In the meantime, sauté sliced sausage and onion in a skillet over medium heat for 5–6 minutes until lightly browned.
4. Add roasted sweet potatoes to the casserole dish, top with sausage mixture and chopped rosemary.
5. Sprinkle shredded gouda on top.
6. Bake uncovered for 20 minutes until cheese is bubbly and golden.

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2. 🧀 Butternut Squash & Spinach Lasagna Casserole

Description:
Think lasagna, but fall-fied. Layers of creamy butternut squash, sautéed spinach, and ricotta blend into a cheesy, golden bake that’s impossible to resist.

Ingredients:

• 9 no-boil lasagna noodles
• 2 cups butternut squash puree
• 1 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp nutmeg
• 1 tsp salt
• 1/4 tsp black pepper
• 1 (10 oz) bag fresh spinach
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter and sauté garlic for 30 seconds. Add spinach and cook until wilted.
3. In a bowl, mix butternut squash puree with nutmeg, salt, and pepper.
4. Layer in a greased 9×9 dish: squash mixture, noodles, spinach, dollops of ricotta, mozzarella. Repeat layers.
5. Top with Parmesan. Cover with foil.
6. Bake 35 minutes, then uncover and bake 10 more minutes until golden and bubbly.

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3. 🍎 Harvest Chicken & Apple Stuffing Casserole

Description:
This one’s for those who secretly crave stuffing year-round. Juicy chunks of chicken baked with herbed stuffing, crisp apples, celery, and just the right hint of sage.

Ingredients:

• 3 cups cooked, diced chicken breast
• 1 box (6 oz) seasoned stuffing mix
• 1 1/2 cups chicken broth
• 1/2 cup melted butter
• 1 apple, peeled and diced
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 tsp dried sage
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13 casserole dish.
2. In a large bowl, combine stuffing mix, chicken broth, and melted butter. Let sit 5 minutes.
3. Stir in diced chicken, apple, celery, onion, sage, and pepper.
4. Spread mixture into the prepared dish.
5. Cover with foil and bake for 25 minutes.
6. Uncover and bake 10 more minutes for a crispy top.

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4. 🧄 Creamy Garlic Mushroom & Wild Rice Casserole

Description:
Rich, earthy, and ultra-satisfying. This wild rice and mushroom casserole is loaded with roasted garlic, fresh thyme, and a hint of cream—pure autumn luxury.

Ingredients:

• 2 cups cooked wild rice blend
• 2 tbsp butter
• 1 head garlic
• 2 cups sliced mushrooms (cremini or baby bella)
• 1 small onion, chopped
• 1/2 cup heavy cream
• 1/2 cup vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded fontina or Swiss cheese
• Fresh thyme for garnish

Instructions:

1. Roast the garlic: cut off top of garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 30 minutes.
2. In a skillet, melt butter and sauté onion and mushrooms until golden, about 10 minutes.
3. Squeeze roasted garlic cloves into the pan and stir.
4. Add cream, broth, salt, and pepper. Let simmer 5 minutes.
5. In a bowl, combine sauce with cooked wild rice. Pour into greased 9×9 dish.
6. Sprinkle with cheese and bake at 375°F for 20 minutes.

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5. 🧡 Pumpkin Alfredo Pasta Bake

Description:
Your favorite alfredo just met fall’s favorite flavor. This creamy pumpkin pasta casserole is cheesy, savory-sweet, and perfect for chilly nights.

Ingredients:

• 12 oz penne pasta
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 1/4 cup pumpkin puree
• 1 1/4 cup heavy cream
• 1/2 cup grated Parmesan
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp nutmeg
• 1 cup shredded mozzarella

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta until al dente, drain, and set aside.
2. In a saucepan, melt butter and sauté garlic for 1 minute.
3. Add pumpkin puree, cream, salt, pepper, and nutmeg. Simmer for 5 minutes.
4. Stir in Parmesan until melted.
5. Toss sauce with cooked pasta and pour into greased casserole dish.
6. Top with mozzarella and bake for 20 minutes until bubbly and golden.

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6. 🌽 Cheesy Cornbread & Chili Casserole

Description:
Two fall faves in one: cornbread and chili! This layered casserole has a beefy chili base topped with golden, cheesy cornbread that bakes right on top. A whole meal in one.

Ingredients:
For Chili Base:

• 1 lb ground beef
• 1 can kidney beans, drained
• 1 can diced tomatoes
• 1 tbsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper

For Cornbread Topping:

• 1 cup cornmeal
• 1/2 cup flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 egg
• 1/2 cup shredded cheddar

Instructions:

1. Preheat oven to 375°F.
2. Brown beef in skillet, drain fat, then stir in beans, tomatoes, and spices. Simmer 10 minutes.
3. Pour chili into greased 9×13 dish.
4. In a bowl, whisk dry cornbread ingredients. In another, mix wet ones. Combine both, then stir in cheese.
5. Pour batter over chili.
6. Bake for 25–30 minutes until golden.

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7. 🐓 Cranberry Chicken & Wild Rice Bake

Description:
Sweet, tart cranberries pair surprisingly well with creamy chicken and wild rice in this Thanksgiving-inspired casserole.

Ingredients:

• 2 cups cooked wild rice
• 2 cups cooked shredded chicken
• 1/2 cup dried cranberries
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup slivered almonds (optional)

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, combine rice, chicken, cranberries, celery, and onion.
3. In a small bowl, mix sour cream, mayo, garlic powder, salt, and pepper.
4. Stir dressing into rice mixture.
5. Spread into greased 9×13 dish, top with almonds if using.
6. Bake 25–30 minutes until golden and heated through.

8. 🥦 Roasted Broccoli & Cheddar Quinoa Casserole

Description:
Who knew healthy could taste this comforting? Nutty quinoa, roasted broccoli, and sharp cheddar come together in a creamy bake that’s both guilt-free and fall-ready.

Ingredients:

• 1 cup uncooked quinoa (rinsed)
• 2 cups vegetable broth
• 2 cups broccoli florets
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup sour cream
• 1/2 cup milk
• 1 cup shredded sharp cheddar
• 1/4 cup grated Parmesan

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss broccoli with olive oil, salt, and garlic powder. Roast on a sheet pan for 15 minutes.
3. Cook quinoa with broth according to package instructions (about 15 minutes).
4. In a large bowl, combine quinoa, roasted broccoli, sour cream, milk, and cheddar.
5. Spread into a greased 9×9 dish, top with Parmesan.
6. Bake uncovered for 20 minutes until golden and bubbling.

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9. 🥓 Brussels Sprouts, Bacon & Potato Gratin

Description:
This is the casserole that converts Brussels sprouts haters. Crisped bacon, golden potatoes, and tender roasted sprouts swim in a creamy sauce under a bubbly cheese crust.

Ingredients:

• 3 cups thinly sliced potatoes
• 2 cups halved Brussels sprouts
• 6 slices bacon, chopped
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 1/2 cups heavy cream
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup shredded Gruyère or Swiss cheese

Instructions:

1. Preheat oven to 375°F.
2. Cook bacon until crisp. Remove with slotted spoon, reserve 1 tbsp bacon fat.
3. In same pan, sauté garlic in bacon fat and butter for 1 min. Add cream, thyme, salt, and pepper. Simmer 3 minutes.
4. In a greased 9×13 dish, layer potatoes, sprouts, bacon, and pour cream sauce over.
5. Top with cheese and cover with foil.
6. Bake 35 min covered, then 15 uncovered until golden.

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10. 🧅 Caramelized Onion, Sage & White Bean Casserole

Description:
This meatless marvel is cozy, protein-packed, and deeply savory thanks to slow-cooked onions, creamy white beans, and fresh sage. Perfect with crusty bread.

Ingredients:

• 2 tbsp butter
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 2 cans (15 oz) white beans, drained and rinsed
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• 1 tsp chopped fresh sage (or 1/2 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Gruyère or mozzarella

Instructions:

1. In a large skillet, melt butter and cook onions over medium-low heat for 25 minutes until caramelized.
2. Add garlic, cook 1 more minute.
3. Stir in beans, broth, cream, sage, salt, and pepper. Simmer 5 minutes.
4. Pour into greased 8×8 casserole dish.
5. Top with cheese.
6. Bake at 375°F for 20–25 minutes until bubbly.

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11. 🦃 Turkey, Cranberry & Stuffing Layer Bake

Description:
Leftovers? No problem. This genius casserole layers roasted turkey, tangy cranberry sauce, creamy mashed potatoes, and stuffing into a fork-worthy fall feast.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup cranberry sauce
• 2 cups prepared stuffing
• 2 cups mashed potatoes
• 1/4 cup turkey gravy (optional)
• 1/2 cup shredded cheddar (optional for cheesy twist)

Instructions:

1. Preheat oven to 350°F.
2. In a greased 9×9 dish, layer in order: turkey, cranberry sauce, stuffing, and mashed potatoes.
3. Drizzle with gravy if using.
4. Sprinkle cheddar on top if desired.
5. Cover with foil and bake for 25 minutes.
6. Uncover and broil for 3–5 minutes for a golden crust.

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12. 🍄 Creamy Chicken, Mushroom & Thyme Casserole

Description:
A cozy spin on chicken pot pie—without the crust! Juicy chicken, sautéed mushrooms, and fresh thyme get baked in a creamy, herby sauce with a breadcrumb topping.

Ingredients:

• 2 tbsp butter
• 1 small onion, chopped
• 2 cups mushrooms, sliced
• 2 cups shredded cooked chicken
• 2 tbsp flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 tsp thyme
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tbsp olive oil

Instructions:

1. Sauté onions and mushrooms in butter until golden (8–10 min).
2. Stir in flour and cook 1 min. Slowly whisk in broth and cream.
3. Add chicken, thyme, salt, and pepper. Simmer 5 minutes.
4. Pour into greased 9×13 dish.
5. Toss breadcrumbs with olive oil and sprinkle over top.
6. Bake at 375°F for 25 minutes.

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13. 🥩 Beef, Barley & Root Veggie Bake

Description:
Hearty and rustic, this beef and barley casserole is slow-cooked flavor made easy. Roasted carrots, parsnips, and onions add sweet fall notes to tender beef.

Ingredients:

• 1 lb stew beef, cut into 1-inch cubes
• 2 tbsp flour
• 2 tbsp olive oil
• 2 carrots, chopped
• 1 parsnip, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup pearl barley
• 3 cups beef broth
• 1/2 tsp rosemary
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. Toss beef with flour, salt, and pepper. Brown in oil in a skillet, 5–6 minutes.
3. In a large bowl, mix all ingredients including browned beef.
4. Pour into a greased casserole dish and cover tightly with foil.
5. Bake 1 hour and 15 minutes, or until barley is tender.
6. Let sit 10 minutes before serving.

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14. 🍏 Sausage, Apple & Sage Breakfast Casserole

Description:
This sweet and savory breakfast bake doubles as a brinner superstar. Juicy sausage, chunks of tart apple, and custardy eggs over toasted bread? Fall perfection.

Ingredients:

• 4 cups cubed day-old bread
• 1 tbsp butter
• 1/2 lb breakfast sausage
• 1 apple, peeled and diced
• 1/2 tsp dried sage
• 6 eggs
• 1 1/2 cups milk
• 1/2 cup shredded cheddar
• Salt & pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. Cook sausage in a skillet. Add diced apple and sage, sauté 3–4 min.
3. In a bowl, whisk eggs, milk, salt, and pepper.
4. Grease a 9×13 dish. Layer bread cubes, then sausage-apple mixture, then pour over egg mix.
5. Top with cheddar.
6. Cover and bake 30 min, then uncover and bake 10 more.

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15. 🧄 Roasted Garlic, Kale & Butternut Mac & Cheese Bake

Description:
This is not your kid’s mac & cheese. Roasted garlic, sautéed kale, and sweet butternut squash swirl into a cheesy, golden-topped pasta bake that screams cozy.

Ingredients:

• 8 oz elbow macaroni
• 1 head garlic
• 2 cups butternut squash, cubed
• 1 tbsp olive oil
• 2 cups kale, chopped
• 2 tbsp butter
• 2 tbsp flour
• 1 1/2 cups milk
• 1 cup shredded sharp cheddar
• 1/2 tsp salt
• 1/4 tsp nutmeg

Instructions:

1. Roast garlic (cut top off, drizzle with oil, wrap in foil, bake at 400°F for 30 min).
2. Roast squash at 400°F for 25 minutes.
3. Cook macaroni and sauté kale in olive oil until wilted.
4. In saucepan, melt butter, whisk in flour, then slowly add milk to make a roux. Stir in cheese, salt, nutmeg, roasted garlic.
5. Combine pasta, kale, and squash with sauce.
6. Pour into greased dish and bake at 375°F for 20 minutes.