20 Cozy Fall Casserole Recipes Perfect for Autumn

As the air turns crisp and leaves start to fall, there’s nothing cozier than a bubbling casserole fresh from the oven. Whether you’re craving a quick weeknight dinner or a hearty seasonal favorite, these 20 comforting fall casserole recipes are packed with warmth and flavor. From cheesy bakes to veggie-packed delights, get ready to savor autumn one delicious bite at a time—let’s dig in!

Pumpkin and Sage Chicken Casserole

This cozy casserole combines tender chicken with sweet pumpkin and earthy sage for a dish that’s as comforting as it is flavorful.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups diced pumpkin (½-inch cubes)
• 1 yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp chopped fresh sage
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 1 cup chicken broth
• ½ cup heavy cream

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until lightly browned.
2. Add onion and garlic, sautéing for 3 minutes until softened. Stir in pumpkin, sage, salt, black pepper, and smoked paprika, coating everything evenly.
3. Pour in chicken broth and heavy cream, scraping up any browned bits. Bring to a simmer, then transfer the skillet to the oven.
4. Bake uncovered for 25 minutes, or until the pumpkin is fork-tender and the sauce has thickened slightly.

The creamy sauce soaks into the pumpkin and chicken, creating a rich, velvety texture that pairs perfectly with crusty bread or mashed potatoes.

Tip: For extra depth, brown the chicken in batches to avoid overcrowding the pan.

Butternut Squash and Spinach Casserole

This cozy casserole layers sweet roasted squash with earthy spinach and a creamy, cheesy topping for a dish that feels indulgent but stays wholesome.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and cubed into 1-inch pieces
• 5 oz fresh baby spinach
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add garlic and sauté for 30 seconds until fragrant. Stir in spinach and cook just until wilted, about 2 minutes.
3. In a greased 9×13-inch baking dish, layer roasted squash, spinach, and 1 tsp thyme. Pour heavy cream evenly over the top, then sprinkle with mozzarella and Parmesan.
4. Bake at 375°F for 15–20 minutes until bubbly and golden. Let rest 5 minutes before serving.

The cream soaks into the squash as it bakes, creating a luscious texture without weighing it down—perfect for a weeknight side or vegetarian main.

Tip: For extra crunch, sprinkle toasted breadcrumbs over the cheese before baking.

Sweet Potato and Marshmallow Casserole

This sweet and creamy casserole is the ultimate comfort dish—silky sweet potatoes topped with a golden, gooey marshmallow crust that’ll have everyone reaching for seconds.

Ingredients:

• 3 lbs sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/3 cup heavy cream
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 cups mini marshmallows

Instructions:

1. Preheat oven to 375°F. Boil sweet potatoes in a large pot of water for 15–20 minutes until fork-tender. Drain well.
2. Transfer sweet potatoes to a bowl and mash until smooth. Stir in 1/2 cup melted butter, 1/3 cup heavy cream, 1/4 cup brown sugar, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp salt until fully combined.
3. Spread mixture into a greased 9×13-inch baking dish. Bake uncovered for 20 minutes.
4. Remove from oven and top evenly with 2 cups mini marshmallows. Return to oven for 5–7 minutes, or until marshmallows are puffed and lightly browned.

The contrast of the velvety sweet potatoes and the toasted marshmallow topping makes this casserole irresistibly fun—like dessert disguised as a side dish!

Tip: For extra caramelized flavor, broil the marshmallows for 1–2 minutes at the end (watch closely to avoid burning).

Apple and Cinnamon French Toast Casserole

This cozy bake transforms classic French toast into a hands-off crowd-pleaser, with tender apples and warm cinnamon tucked into every bite.

Ingredients

• 1 loaf (16 oz) challah or brioche, torn into 1-inch pieces
• 3 medium apples (like Honeycrisp or Granny Smith), peeled and thinly sliced
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup packed brown sugar
• 2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted
• Maple syrup, for serving

Instructions

1. Prep: Grease a 9×13-inch baking dish. Spread half the bread pieces in the dish, top with apples, then remaining bread.
2. Whisk: In a bowl, whisk eggs, milk, cream, brown sugar, vanilla, cinnamon (1 1/2 tsp), and salt (1/4 tsp) until smooth. Pour evenly over bread. Press down gently to soak.
3. Chill: Cover and refrigerate 1 hour (or overnight).
4. Bake: Preheat oven to 350°F. Drizzle melted butter (2 tbsp) over top. Bake 45–50 minutes until puffed and golden (cover with foil if browning too fast).
5. Serve: Let cool 10 minutes. Drizzle with maple syrup.

The magic here? The apples soften just enough to melt into the custardy bread, while the edges turn delightfully crisp.

Tip: For extra crunch, sprinkle with chopped pecans before baking.

Turkey and Stuffing Casserole

This cozy casserole turns Thanksgiving leftovers into a hearty, one-dish wonder—creamy, savory, and topped with that irresistible stuffing crunch.

Ingredients:

• 3 cups shredded cooked turkey
• 4 cups prepared stuffing (like boxed or homemade)
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup chicken broth
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the cream of mushroom soup, sour cream, chicken broth, garlic powder (1/2 tsp), thyme (1/2 tsp), and black pepper (1/4 tsp) until smooth. Fold in the turkey until evenly coated.
3. Spread the turkey mixture into the prepared dish. Top evenly with the stuffing, pressing lightly to adhere.
4. Bake for 25–30 minutes until the edges bubble and the stuffing is crispy. Garnish with fresh parsley.

The magic here? The creamy turkey layer stays juicy beneath the toasty stuffing blanket—no dry bites allowed!

Tip: For extra richness, swap the broth for turkey gravy or add a handful of shredded cheddar to the sauce.

Harvest Vegetable and Quinoa Casserole

This cozy, veggie-packed casserole is a one-dish wonder—nutty quinoa, roasted veggies, and melty cheese come together for a hearty meal that’s as easy as it is satisfying.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups vegetable broth
• 1 medium sweet potato, diced (about 2 cups)
• 1 small butternut squash, peeled and diced (about 2 cups)
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
2. Toss sweet potato, butternut squash, and red onion with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread on a parchment-lined baking sheet and roast for 25 minutes, stirring halfway, until tender and caramelized.
3. In a greased 9×13-inch baking dish, layer cooked quinoa and roasted vegetables. Top evenly with cheddar cheese.
4. Bake at 400°F for 15 minutes until cheese is bubbly. Garnish with fresh parsley before serving.

The smoky paprika and sweet roasted veggies balance perfectly with the nutty quinoa, while the crispy cheese topping adds a crave-worthy finish.

Tip: For extra crunch, sprinkle toasted pumpkin seeds on top before baking!

Cranberry and Brie Breakfast Casserole

This savory-sweet casserole is the ultimate cozy morning dish, with creamy brie and tart cranberries baked into every bite.

Ingredients:

• 1 loaf (16 oz) French bread, cut into 1-inch cubes
• 8 oz brie cheese, rind removed and cubed
• 1 cup fresh or frozen cranberries
• 6 large eggs
• 2 cups whole milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

Instructions:

1. Grease a 9×13-inch baking dish and spread bread cubes evenly in the dish. Scatter brie and cranberries over the bread.
2. In a large bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and salt until smooth. Pour evenly over the bread mixture. Press down gently to submerge the bread.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat oven to 350°F. Drizzle melted butter over the casserole and bake uncovered for 45–50 minutes, until puffed and golden with no liquid in the center.

The magic here? The brie melts into luscious pockets while the cranberries burst with bright contrast—no extra sauce needed!

Tip: For extra crunch, sprinkle with chopped pecans before baking.

Caramelized Onion and Potato Casserole

This rich, savory casserole layers tender potatoes with deeply caramelized onions for a cozy side dish that steals the spotlight.

Ingredients:

• 2 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp granulated sugar
• 1/2 tsp salt, divided
• 2 lbs Yukon Gold potatoes, thinly sliced (1/8-inch)
• 1 cup shredded Gruyère cheese
• 1/2 cup heavy cream
• 1/2 tsp black pepper
• 1/4 tsp dried thyme

Instructions:

1. Preheat oven to 375°F. Melt butter with olive oil in a skillet over medium-low heat. Add onions, sugar, and 1/4 tsp salt. Cook for 25 minutes, stirring occasionally, until golden brown.
2. Layer half the potatoes in a greased 9×13-inch baking dish. Top with caramelized onions, then remaining potatoes. Sprinkle evenly with Gruyère.
3. Whisk together heavy cream, pepper, thyme, and remaining 1/4 tsp salt. Pour over potatoes.
4. Cover with foil and bake for 40 minutes. Uncover and bake 15 more minutes until bubbly and golden.

The slow-cooked onions melt into a jammy sweetness that balances the creamy potatoes and nutty cheese—no floury sauces here, just pure comfort.

Tip: Use a mandoline for paper-thin potato slices that cook evenly (watch those fingers!).

Maple Glazed Ham and Sweet Potato Casserole

This cozy combo brings together smoky-sweet ham and creamy sweet potatoes in a dish that feels like a hug on a plate—perfect for Sunday supper or holiday gatherings.

Ingredients:

• 1 (3–4 lb) fully cooked spiral-cut ham
• 3 large sweet potatoes, peeled and cubed (about 4 cups)
• 1/2 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp black pepper
• 2 tbsp unsalted butter, melted
• 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat oven to 350°F. Arrange ham in the center of a 9×13-inch baking dish and scatter sweet potatoes around it.
2. In a bowl, whisk together 1/2 cup maple syrup, 2 tbsp Dijon mustard, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp black pepper. Brush half the glaze evenly over ham, then drizzle the rest over sweet potatoes. Toss potatoes to coat.
3. Pour 2 tbsp melted butter over sweet potatoes, then sprinkle with 1/2 cup pecans (if using). Cover dish tightly with foil.
4. Bake for 45 minutes. Uncover, baste ham with pan juices, and bake 15–20 more minutes until potatoes are tender and glaze is sticky.

The magic here? The ham drippings caramelize the sweet potatoes, giving them a rich depth that balances the maple’s sweetness.

Tip: For extra flavor, warm leftover glaze with a splash of apple cider to drizzle over slices when serving.

Pumpkin and Goat Cheese Pasta Casserole

This creamy, savory-sweet casserole is the ultimate comfort food with a gourmet twist—perfect for weeknights when you want something cozy but special.

Ingredients:

• 12 oz short pasta (like penne or rigatoni)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can pumpkin puree
• 1 cup heavy cream
• 4 oz goat cheese, crumbled
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook pasta according to package instructions until al dente; drain and set aside.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes until soft, then stir in 2 cloves garlic, minced and cook for 30 seconds until fragrant.
3. Reduce heat to low. Add 1 (15 oz) can pumpkin puree, 1 cup heavy cream, 4 oz crumbled goat cheese, 1 tsp dried sage, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until smooth and creamy.
4. Toss cooked pasta with the pumpkin sauce, then transfer to a greased 9×13-inch baking dish. Top with 1/2 cup Parmesan cheese and 1/4 cup panko breadcrumbs.
5. Bake for 20 minutes until bubbly and the topping is golden. Let rest 5 minutes before serving.

The goat cheese adds a tangy richness that balances the pumpkin’s sweetness, while the panko topping gives every bite a satisfying crunch.

Tip: For extra depth, swap half the goat cheese for smoked Gouda.

Wild Mushroom and Thyme Casserole

This earthy, savory casserole is comfort food at its finest—creamy, herby, and packed with umami-rich mushrooms.

Ingredients:

• 1 lb mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
• 3 tbsp unsalted butter
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/4 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Grease a 2-quart baking dish.
2. In a large skillet, melt 2 tbsp butter over medium heat. Add shallot and garlic; sauté for 2 minutes until fragrant. Add mushrooms and thyme; cook for 8 minutes, stirring occasionally, until mushrooms release their liquid and soften.
3. Pour in white wine and simmer for 2 minutes. Stir in heavy cream, Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 minutes until slightly thickened, then transfer to the baking dish.
4. In a small bowl, melt remaining 1 tbsp butter and toss with panko. Sprinkle evenly over the mushroom mixture.
5. Bake for 20 minutes until bubbly and the topping is golden. Let rest for 5 minutes before serving.

The crispy panko topping contrasts perfectly with the luscious mushroom filling—a little fancy but totally weeknight-friendly.

Tip: For extra depth, add a splash of truffle oil before serving.

Spiced Apple and Pecan Casserole

This cozy casserole layers tender apples and crunchy pecans with warm spices for a dessert that feels like a hug in every bite.

Ingredients:

• 4 large Granny Smith apples, peeled and thinly sliced
• 1 cup chopped pecans
• 1/2 cup packed light brown sugar
• 1/4 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F and grease an 8×8-inch baking dish.
2. In a large bowl, toss the apples with 1/4 cup brown sugar, 1/4 cup flour, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt until evenly coated.
3. Spread the apple mixture into the prepared dish. Sprinkle 1 cup chopped pecans evenly over the top.
4. In a small bowl, mix the remaining 1/4 cup brown sugar, 1/4 cup flour, 4 tbsp melted butter, and 1 tsp vanilla until crumbly. Scatter over the pecans.
5. Bake for 35–40 minutes until the topping is golden and the apples are bubbly at the edges.

The magic here? The pecans toast while baking, adding a buttery crunch that contrasts perfectly with the soft, spiced apples.

Tip: For extra warmth, serve with a drizzle of caramel sauce and a scoop of vanilla ice cream.

Cornbread and Chili Casserole

This hearty casserole combines fluffy cornbread and smoky chili for a comforting one-dish meal that’s perfect for weeknights or potlucks.

Ingredients:

• 1 lb ground beef
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes, undrained
• 1 small onion, diced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 (8.5 oz) box cornbread mix (plus ingredients listed on the box, typically milk and egg)
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened. Add ground beef and cook until browned, breaking it apart with a spoon.
2. Stir in kidney beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Simmer for 5 minutes, then transfer to a greased 9×13-inch baking dish.
3. Prepare cornbread mix according to package instructions. Pour batter evenly over the chili mixture, spreading to cover completely.
4. Sprinkle shredded cheddar cheese on top. Bake for 20–25 minutes until the cornbread is golden and a toothpick inserted comes out clean.

The magic here? The cornbread bakes right on top of the chili, soaking up all those bold flavors while staying perfectly tender. It’s like a cozy hug in casserole form!

Tip: For extra kick, stir a diced jalapeño into the chili mixture before baking.

Brussels Sprouts and Bacon Casserole

This cozy casserole turns humble Brussels sprouts into a showstopper with crispy bacon and a creamy, cheesy sauce—comfort food at its finest.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.
3. Add Brussels sprouts to the skillet; sauté in bacon fat for 3 minutes until lightly browned. Arrange sprouts in the baking dish.
4. In a bowl, whisk together heavy cream, Dijon mustard, garlic powder, salt, and black pepper. Pour over sprouts, then sprinkle with cheddar, Parmesan, and crispy bacon.
5. Bake for 25–30 minutes until bubbly and golden on top. Let rest 5 minutes before serving.

The magic here? The Brussels sprouts soak up the smoky bacon flavor while staying slightly crisp—no mushy veggies here!

Tip: For extra crunch, broil the casserole for the last 2 minutes (watch closely!).

Pear and Gouda Casserole

This cozy, savory-sweet casserole combines ripe pears and creamy Gouda for a dish that feels fancy but comes together with minimal fuss.

Ingredients:

• 2 large ripe pears, thinly sliced (about 2 cups)
• 2 cups shredded Gouda cheese (about 8 oz)
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 375°F and lightly grease an 8×8-inch baking dish.
2. Arrange half the pear slices in an even layer in the dish. Sprinkle with 1 tbsp thyme, 1/4 tsp salt, 1/8 tsp pepper, and 1/8 tsp nutmeg.
3. Top with 1 cup shredded Gouda, then repeat layers with remaining pears, thyme, salt, pepper, and nutmeg.
4. Drizzle melted butter evenly over the top, followed by heavy cream. Finish with remaining 1 cup Gouda.
5. Bake for 25–30 minutes until cheese is bubbly and golden at the edges. Let rest 5 minutes before serving.

The magic here is how the pears soften just enough to melt into the cheese without losing their shape—every bite is lush but balanced.

Tip: For extra depth, use smoked Gouda, or add a handful of toasted walnuts between layers.

Roasted Garlic and Cauliflower Casserole

This creamy, garlicky casserole turns humble cauliflower into a showstopping side dish—perfect for cozy dinners or holiday spreads.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 whole garlic bulb
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes
• 1/2 cup panko breadcrumbs

Instructions:

1. Prep: Preheat oven to 400°F. Slice the top off the garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft. Squeeze cloves into a bowl.
2. Roast cauliflower: Toss cauliflower florets with remaining 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a baking sheet and roast at 400°F for 20 minutes, flipping halfway.
3. Make sauce: In a saucepan, warm heavy cream, roasted garlic, Parmesan, red pepper flakes, and remaining 1/2 tsp salt over low heat until slightly thickened (5 minutes).
4. Assemble: Layer roasted cauliflower in a greased 8×8″ dish, pour sauce over, and top with panko. Bake at 400°F for 15 minutes until bubbly and golden.

The roasted garlic melts into the cream for a mellow sweetness that balances the cauliflower’s earthy notes—no one will guess how simple it is!

Tip: For extra crunch, toast the panko in a dry skillet before topping the casserole.

Autumn Harvest Chicken and Rice Casserole

This cozy one-pan wonder combines tender chicken, hearty rice, and seasonal veggies in a creamy, savory sauce—perfect for chilly evenings when you crave comfort without the fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, diced into 1-inch pieces
• 1 cup long-grain white rice, rinsed
• 1 cup diced butternut squash (½-inch cubes)
• ½ cup dried cranberries
• ¼ cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2.5 cups chicken broth
• ½ cup heavy cream

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high. Add chicken and cook until lightly browned, about 5 minutes. Transfer to a plate.
2. In the same skillet, sauté 1 tbsp minced garlic for 30 seconds until fragrant. Add rice, butternut squash, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper, stirring to coat.
3. Pour in 2.5 cups chicken broth and ½ cup heavy cream, scraping up any browned bits. Nestle the chicken back into the skillet, then sprinkle ½ cup dried cranberries on top.
4. Cover and bake for 35 minutes until rice is tender and liquid is absorbed. Let rest 5 minutes, then garnish with ¼ cup parsley.

The cranberries plump into jammy pockets, balancing the creamy rice and savory chicken for a bite that’s anything but boring.

Tip: Swap butternut squash with sweet potatoes if you prefer a sweeter twist!

Pumpkin and Sausage Breakfast Casserole

This savory-sweet casserole is the ultimate cozy morning dish, with juicy sausage, creamy pumpkin, and a golden, cheesy topping.

Ingredients:

• 1 lb breakfast sausage, casings removed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup canned pumpkin puree
• 6 large eggs
• 1/2 cup whole milk
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups cubed day-old bread (½-inch pieces)
• 1 cup shredded sharp cheddar cheese

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a skillet, heat 1 tbsp olive oil over medium. Add sausage, breaking it into crumbles. Cook until browned, 5–6 minutes. Add diced onion and minced garlic; sauté 3 minutes until soft. Drain excess fat.
3. In a bowl, whisk together 1 cup pumpkin puree, 6 eggs, 1/2 cup milk, 1 tsp sage, 1/2 tsp salt, and 1/4 tsp pepper.
4. Layer bread cubes in the baking dish. Top with sausage mixture, then pour pumpkin-egg mixture evenly over everything. Sprinkle with 1 cup cheddar cheese.
5. Bake 30–35 minutes until the center is set and cheese is bubbly. Let cool 5 minutes before serving.

The pumpkin keeps this casserole irresistibly moist, while the crispy cheese edges add the perfect crunch.

Tip: For extra richness, swap the milk for heavy cream or stir 2 tbsp maple syrup into the egg mixture.

Acorn Squash and Sage Casserole

This cozy casserole layers sweet roasted acorn squash with earthy sage and a crispy breadcrumb topping—comfort food at its simplest.

Ingredients

• 2 medium acorn squashes (about 3 lbs total), halved and seeded
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 small yellow onion, thinly sliced
• 2 tbsp fresh sage leaves, finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp maple syrup

Instructions

1. Preheat oven to 400°F. Brush squash halves with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Roast cut-side down on a parchment-lined baking sheet for 30 minutes until tender.
2. Meanwhile, heat 1 tbsp olive oil in a skillet over medium. Add onion and cook for 5 minutes until soft. Stir in sage and cook 1 minute until fragrant.
3. Scoop roasted squash flesh into a greased 8×8″ baking dish, discarding skins. Mash lightly with maple syrup, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Top with onion-sage mixture.
4. In a bowl, mix panko, Parmesan, and remaining 1 tbsp olive oil. Sprinkle evenly over casserole. Bake at 400°F for 15 minutes until topping is golden.

The maple syrup caramelizes subtly against the savory sage, while the panko adds a satisfying crunch to every bite.

Tip: For extra richness, drizzle with browned butter just before serving.

Cinnamon Roll French Toast Casserole

This decadent breakfast bake combines the best of cinnamon rolls and French toast—perfect for lazy weekends when you want maximum flavor with minimal effort.

Ingredients:

• 1 (12.4 oz) can refrigerated cinnamon roll dough (with icing)
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. Separate cinnamon rolls and cut each into 6 pieces. Scatter evenly in the dish.
3. In a bowl, whisk eggs, heavy cream, milk, sugar, vanilla extract, cinnamon, and salt until smooth. Pour over cinnamon roll pieces.
4. Drizzle melted butter over the top. Bake for 25–30 minutes until puffed and golden (a knife inserted should come out clean).
5. Warm the included icing in the microwave for 10 seconds, then drizzle over the casserole.

The magic here? The cinnamon roll pieces caramelize at the edges while staying pillowy inside—like a cross between bread pudding and sticky buns.

Tip: Let it sit for 5 minutes before serving so the custard sets perfectly.

Conclusion

With these 20 cozy fall casserole recipes, you’re all set for delicious, comforting meals this autumn! Whether you’re craving something hearty, cheesy, or veggie-packed, there’s a dish here for everyone. Don’t forget to try your favorites, leave a comment below with what you loved, and share this roundup on Pinterest to spread the comfort. Happy cooking!