Food Recipes Dinner Casseroles 15 Make-Ahead Fall Casseroles From Squash Gratin to Pumpkin Lasagna Use seasonal ingredients like squash, mushrooms, and root vegetables in tasty baked dishes that can be prepared in advance. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on November 7, 2024 Close Photo: Gentl & Hyers Cozy and comforting, casseroles are essential fall dishes for weeknights and holidays alike. When the days are chilly, we love turning on the oven, popping in a saucy, often cheesy dish of various colors, textures, and flavors, and watching it emerge in golden perfection. Better yet, lots of casseroles can be prepared ahead, at our leisure, and simply baked or reheated when it's time to eat. We've rounded up our favorite casseroles with autumnal ingredients, from creamy gratins to baked pasta dishes, that can be made at least partially in advance to keep mealtime easy and delicious. 01 of 15 Braised Brisket Potato Tot Casserole Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen Beer-braised brisket and caramelized brussels sprouts are combined with a mushroom bechamel, then topped with frozen potato tots tossed with Parmesan and truffle oil and baked to perfection. The components can be made a day in advance and assembled just before baking. Get the Recipe 02 of 15 Lazy Chicken-and-Sausage Cassoulet Alison Miksch Cookbook author Molly Stevens' quick take on this hearty French casserole includes boneless, skinless chicken thighs, smoked sausage, and plenty of white beans. It can be fully assembled and refrigerated the day before, then baked when you're ready to eat. Get the Recipe 03 of 15 Fennel Buried in Cream Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Perfectly tender bulbs of fennel are submerged in garlicky cream sauce and covered in a blanket of Parmesan for this decadent gratin. It can be baked a day in advance and browned in the broiler just before serving. Get the Recipe 04 of 15 Mushroom Parmesan Gentl & Hyers Panko-coated hen-of-the-woods mushrooms sub in for the typical eggplant in this cheesy, tomato-y casserole. The sauce can be made a day ahead and stored in an airtight container in the refrigerator. Get the Recipe 05 of 15 Raclette-Gruyère Mac and Cheese with Pickled Shallots Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen This Swiss twist on a fall classic gets rich flavor from Gruyère and a lush creaminess from Raclette. To balance the cheesy richness, we've added some shallots that are quickly pickled in apple cider vinegar. Put the dish together a day in advance and bake it off just before serving. Get the Recipe 06 of 15 Rutabaga, Celery Root, and Potato Gratin Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely Creamy layered potatoes get reinvigorated by a hearty combination of rutabaga and celery root, which brings an earthy depth and an engaging, subtle sweetness for a flavorful lift. Refrigerate the unbaked gratin overnight and bake it just before dinner. Get the Recipe 07 of 15 Crusty Baked Shells and Cauliflower © Christina Holmes Ina Garten's cozy three-cheese baked pasta showcases simple sautéed cauliflower flavored with sage, capers, garlic, lemon zest, and red pepper flakes. Assemble the dish, cover, and refrigerate overnight, then bake before serving. Get the Recipe 08 of 15 Sweet Potato Casserole Lucy Schaffer Silky pureed sweet potatoes are adorned with a sweet and crunchy pecan-cornflake topping for this autumnal Southern classic. The casserole can be baked up to four hours ahead and served warm or at room temperature. Get the Recipe 09 of 15 Mashed-Potato Casserole with Sage and Fontina © John Kernick Cookbook author Melissa Clark elevates traditional mashed potatoes by incorporating a creamy, tangy mix of crème fraîche, butter, parsley, and sage before topping them with cheesy breadcrumbs that turn delightfully crisp in the oven. The unbaked casserole can be refrigerated overnight. Get the Recipe 10 of 15 Cheesy Mixed Pasta Casserole with Mushrooms © Lucy Schaeffer Former F&W editor Melissa Rubel Jacobson makes a roux with dried porcini mushrooms, then marries the sauce with a pound of fresh mushrooms sautéed in butter, nutty Fontina, and whatever short pasta she has on hand. If you like, refrigerate the baked dish overnight and reheat to serve. Get the Recipe 11 of 15 Squash Gratin with Poblanos and Cream © Con Poulos Los Angeles chef Julie Robles makes this vegetarian gratin in individual dishes with a topping of candied pepitas. Our simplified version is for one big gratin that can be refrigerated unbaked overnight. Return to room temperature before baking and garnish with plain toasted pumpkin seeds. Get the Recipe 12 of 15 Pumpkin Lasagna © Karen Mordechai Made with canned pumpkin puree, Swiss chard, sage, nutmeg, and two cheeses, this unmistakably fall-flavored lasagna can be layered together a day ahead and refrigerated until it's time to bake and eat. Get the Recipe 13 of 15 Broccoli and Wild Mushroom Casserole © Lucy Schaeffer Photographer and Alabamian Robert Rausch grew up eating a version of this homey casserole. He still relies on Ritz crackers for the crispy, buttery topping but upgrades the usual canned mushroom soup with wild mushrooms. The baked dish can be refrigerated overnight and reheated before serving. Get the Recipe 14 of 15 Polenta Gratin with Spinach and Wild Mushrooms © Tina Rupp Here, wild mushrooms are mixed with spinach and cream, then baked in a luscious gratin under smooth rounds of precooked polenta until bubbling hot. Unbaked, this dish can be refrigerated overnight. Get the Recipe 15 of 15 Sausage-and-Maple Bread Pudding © Justin Walker This breakfast bake is an all-in-one take on French toast with maple syrup and sausage. A pint of melted vanilla (or cinnamon) ice cream enriches the dish's custard base. The assembled bread pudding can be chilled in the fridge up to six hours before baking. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit