Casseroles are timeless comfort food for a reason. From breakfast bakes to dinner casseroles, these old-fashioned recipes deliver warmth, simplicity, and familiar flavors that make everyday cooking easier and more comforting.

Cheesy Sausage Strata Casserole

Whether it’s during the weekday or the weekend, you cannot go wrong with Aunt Eunice’s strata recipe because it’s so cheesy and such a treat for the whole family! You can be creative, trying all sorts of veggies and cheese combos.

Serves 8-10 | Prep. time 30 minutes | Resting time 30 min. to overnight | Cooking time 1 hour 15 minutes

Ingredients

• Butter or cooking spray for greasing
• 2½ cups milk
• 8 large eggs
• ½ cup whipping cream
• ½ cup Parmesan cheese, grated
• 2 cups thinly diced potatoes
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons butter
• 1 red bell pepper, cored, seeded, and chopped
• 1 onion, thinly diced
• 1 pound Italian sausages, casings removed
• 1 pound loaf French bread, cubed
• 3 cups mild cheddar cheese, grated, divided
• Fresh chopped chives for serving

Directions

1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Combine the milk with the eggs, cream, Parmesan cheese, oregano, salt, and pepper in a large mixing bowl. Set it aside.
3. Warm the butter in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until soft and fragrant. Add the bell pepper and sausages. Sauté for 8 to 12 minutes until the sausages are cooked through. Take care to break up the sausage meat lumps while cooking.
4. Add potatoes and cook for 5 minutes.
5. Spread half the bread at the bottom of the greased baking dish.
6. Top it with half the milk mixture, followed by half the sausage and pepper mixture, and 1 cup of cheddar cheese on top.
7. Repeat the process with the remaining ingredients to make another layer. Top them all with the remaining cheese.
8. Cover the casserole with plastic wrap and let it soak for at least 30 minutes to overnight.
9. Cover the casserole with foil or lid and bake for 40-45 minutes.
10. Remove the foil or lid and bake for another 20 to 30 minutes until golden brown on top and strata is set.
11. Serve hot and enjoy.

Nutrition per serving

Calories 643, fat 38 g, carbs 38 g, sugar 6 g, Protein 36 g, sodium 1223 mg

 

 

Chicken Divan

Created in New York City at Chatham Hotel by Chef Lagasi in the late 50s, this is one of the most classic American casserole dishes that became very popular in the 1960s. This was one of the first recipes my grandmother taught me and to this day, I treasure this recipe that she passed down to her children and grandchildren.

Serves 6 | Prep time 15 minutes | Cooking time 30 minutes

Ingredients

• Butter or cooking spray for greasing
• 2 (10½-ounce) cans condensed cream of chicken soup, undiluted
• ½ cup mayonnaise
• ¼ cup white wine
• 1 teaspoon fresh lemon juice
• ½ cup breadcrumbs
• 1 tablespoon butter, melted
• 4 cups cooked chicken, chopped
• 24 ounces frozen broccoli florets, thawed
• ½ cup shredded cheddar cheese

Directions

1. Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. In a bowl, add cream of chicken soup, mayonnaise, wine, and lemon juice and mix until well combined.
3. In another small bowl, add breadcrumbs and butter and mix well.
4. In the bottom of the prepared dish, place the chicken and broccoli and top with the soup mixture, followed by the butter mixture.
5. Bake, uncovered for about 25-30 minutes.
6. Serve hot.

Nutrition per serving

Calories 520, fat 38 g, carbs 20 g, sugar 3 g, Protein 24 g, sodium 999 mg

 

 

Michigan Hash

This simple meaty macaroni dish recipe is from the 1920s. It has less than 10 ingredients and will be ready in one hour. It’s a perfect weeknight dinner meal. The kids will love it!

Serves 6 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

• Butter or cooking spray for greasing
• 1 (15-ounce) can crushed tomatoes
• 1 cup cooked white rice
• 1 pound ground beef
• ½ onion, diced, about 2 tablespoons
• ½ cup crumbled butter crackers (optional)
• 2 cups cooked macaroni pasta
• Celery salt to taste
• Salt and pepper to taste

Directions

1. Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking dish with cooking spray or melted butter.
2. Add the macaroni, beef, rice, tomatoes, and onion to the baking dish.
3. Season with celery salt, salt, and black pepper.
4. Top with the crackers if desired and bake for about 45 minutes.
5. Serve warm.

Nutrition per serving

Calories 432, fat 24 g, carbs 30 g, sugar 5 g, Protein 25 g, sodium 730 mg

 

 

Sausage Lasagna

Lasagna is always a great choice whether for lunch or dinner. It feeds an army. This sausage recipe is from my aunt Eunice’s recipe box and is my go-to lasagna recipe whenever I’m craving this delicious pasta dish.

Serves 8-12 | Prep time 15 minutes | Cooking time 65 minutes

Ingredients

• Butter or cooking spray for greasing
• 1 pound bulk Italian sausage, crumbled
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (6-ounce) can tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 (8-ounce) can tomato sauce
• 3 teaspoons dried basil
• ¼ teaspoon salt
• ¾ teaspoon ground black pepper, divided
• 1 (15-ounce) carton whole-milk ricotta cheese
• 1½ cups Parmesan cheese, grated and divided
• 1 large egg, lightly beaten
• 12 uncooked lasagna noodles
• 4 cups part-skim mozzarella cheese, shredded

Directions

1. Preheat the oven to 400°F (204°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Heat a large non-stick skillet over medium heat and cook the sausage and onion for about 5–7 minutes, stirring occasionally.
3. Drain the grease from the skillet.
4. Stir in the garlic and tomato paste and cook for about 1 minute.
5. Stir in the tomatoes, tomato sauce, basil, salt, and ½ teaspoon of black pepper and bring to a boil.
6. Reduce the heat to low and simmer, uncovered for about 10–15 minutes.
7. Meanwhile, in a bowl, blend together the ricotta cheese, 1¼ cups of Parmesan cheese, egg, and the remaining black pepper.
8. Remove the wok with the sausage mixture from the heat.
9. In the bottom of a prepared baking dish, place about 1½ cups of sausage mixture evenly.
10.  Arrange 4 lasagna noodles over the sausage mixture and top with 1½ cups of ricotta cheese mixture, 1½ cups of mozzarella cheese, and 1½ cups of sausage mixture.
11. Repeat the layers once.
12. Again, arrange the remaining noodles on top, followed by the remaining sausage mixture, mozzarella, and Parmesan cheese.
13. With a greased piece of foil, cover the baking dish and bake for about 30 minutes.
14. Uncover the baking dish and bake for about 5–10 minutes or until the top becomes golden brown, remove the baking dish of lasagna from the oven and set aside for about 15 minutes before serving.

Nutrition per serving

Calories 382, fat 18 g, carbs 29 g, sugar 7 g, Protein 25 g, sodium 776 mg

 

 

Corn Flake Tuna Casserole

Another tuna casserole but this time it has cornflakes, a popular way to make the casserole nutritious. Canned tuna started to be available in the early part of the century, and by the 1950s we were seeing it regularly. Sometimes, as kids, we saw it on our plates, in the form of a tuna casserole. Home cooks at the time were in love with all the new “convenience” foods, and so the recipes often call for tinned soups. In the spirit of the times, this recipe does, too.

Serves 8 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

• 8 ounces dried egg noodles
• 2 cups frozen peas
• 3 (5-ounce) cans tuna
• 2 cans condensed cream of mushroom soup
• ¼ cup minced onion
• 1 teaspoon garlic powder
• 1 cup milk
• Salt and pepper to taste
• 4 cups cornflakes
• ⅓ cup butter, melted

Directions

1. Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Cook the noodles according to the package directions. A minute or two before they’re done, put in the peas so they can cook, too.
3. Meanwhile, drain the tuna and place it in a mixing bowl with the soup, onion, garlic powder, and milk. Mix well, and season to taste with salt and pepper.
4. Drain the pasta and peas, and gently mix them in with the tuna. Transfer the lot to the casserole dish and spread it out.
5. Crush the cornflakes and combine them with the melted butter. Sprinkle this over the top of the casserole.
6. Bake until it’s hot and bubbly, about 30 minutes.

Nutrition per serving

Calories 562, fat 16 g, carbs 85 g, sugar 9 g, Protein 24 g, sodium 1034 mg

 

 

Rosie’s Cheesy Eggplant Casserole

Even with a daughter who’s picky when it comes to vegetables, this cheesy eggplant casserole is one of her few favorites. I’m so glad I found this recipe in my grandma’s recipe box.

Serves 8 | Prep. time 40 minutes | Cooking time 40 minutes

Ingredients

• Butter or cooking spray for greasing
• 3 medium eggplants, sliced
• 1 tablespoon coarse salt
• 1 cup vegetable oil
• 3 cups marinara sauce
• 2 tablespoons fresh basil, finely chopped
• 16 ounces mozzarella cheese, shredded
• 1 cup Parmesan cheese, shredded
• Cooked rice for serving

Directions

1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Season the eggplant slices on both sides with coarse salt. Let them sit on a baking sheet for 30 minutes.
3. Pat the eggplant slices dry with paper towels and place them aside.
4. Heat the oil in a large skillet over medium-high heat.
5. Fry the eggplant slices until they become golden brown on both sides, draining them on a plate lined with a paper towel.
6. Spread 1 cup of marinara sauce in the bottom of the prepared baking dish. Layer half of the eggplant slices followed by 1 tablespoon of chopped basil, 8 ounces of mozzarella cheese, and ½ cup of Parmesan cheese.
7. Spread 1 cup of marinara sauce on top. Add the remaining fried eggplant slices.
8. Pour the remaining marinara sauce on top and sprinkle the basil, mozzarella, and Parmesan cheese.
9. Bake for 30 to 35 minutes until the cheese melts and starts to become golden brown.
10. Serve hot with some rice if desired.

Nutrition per serving

Calories 585, fat 47 g, carbs 20 g, sugar 4 g, Protein 22 g, sodium 1942 mg

 

 

Grandma Rose’s Spicy Sausage Bread Stuffing

Serve this spicy herb stuffing with a plate of warm meatloaf or glazed ham and you’ll find out why this recipe from my grandma is such a hit.

Serves 10-12 | Prep. time 20 minutes | Cooking time 40 minutes

Ingredients

• Butter or cooking spray for greasing
• 2 tablespoons vegetable oil
• 2 Italian sausages
• 1 celery rib, diced thin
• ¼ cup red bell pepper, diced thin
• 1-2 jalapeño pepper, trimmed and diced thin or to taste
• 1 small yellow onion, diced thin
• 2 ½ cups chicken broth
• ½ tablespoon salt
• ½ teaspoon black pepper, ground
• 1 (14-ounce) packet herbed stuffing mix

Directions

1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Warm the oil in a large skillet over medium-high heat and cook sausages until cooked through, about 8-10 minutes. Transfer sausages to a plate lined with paper towels to drain excess fat. Let cool.
3. Add the onion, celery, garlic, bell pepper, and jalapeños to the same skillet and sauté for 2-3 minutes or until soften.
4. Add the broth to the skillet with the onion and pepper mixture and bring to a boil over high heat.
5. Add the stuffing mix to a mixing large bowl and pour the hot broth with onion and pepper mixture, and stir until well-coated.
6. Slice the sausages and add to the stuffing mixture. Stir to combine. Transfer to the prepared baking dish, cover with lid or foil and bake for 30 minutes.
7. Uncover and continue baking for 10-20 minutes until the top starts to become golden.
8. Let the stuffing rest for 5-10 minutes before serving.

Nutrition per serving

Calories 341, fat 20 g, carbs 33 g, sugar 5 g, Protein 7 g, sodium 782 mg

 

 

***These recipes and more are found in Louise Davidson’s Casserole Forgotten Recipes: Old-Fashioned Breakfast and Dinner Casseroles That Are Still Amazing Today! To get your own copy, click on the cover below or click here.

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