10 Side Dish Casseroles That Steal the Show

If you have ever watched a “side dish” disappear before the main course hits the table, you already know my theory: the best casseroles do not just support dinner. They carry it. This is a roundup of my go-to, 9x13-friendly side dish casseroles for potlucks, neighborhood BBQ, roasted meats, and holiday turkeys, plus the practical moves that keep them from going watery, bland, or sad on the buffet line.

My side casserole rules

• Protect the bottom: If your casserole has a wet filling, give the dish a head start with a buttered pan and a barrier that fits the recipe, like a sprinkle of cheese, a thin layer of crumbs, or a brief pre-bake for any bread or crusty base.
• Season in layers: Side dishes can read bland fast next to a bold main. Salt as you go, then finish with a little acid (lemon, vinegar, pickled jalapeños) when it makes sense.
• Texture wins potlucks: Creamy plus crunchy is the magic combo. If you want crunch, add toppings at the end or keep them separate until serving time.
• Plan for the reheat: 350°F is my reliable starting point. Cover to heat through, then uncover to re-crisp the top. For food safety, reheat until the center hits 165°F.

1) Funeral potatoes

This is the casserole that gets whispered about in church basements and texted about after family holidays. Creamy, cheesy, and sturdy enough to hold its own next to ham, brisket, or turkey.

Best with

Ham, smoked chicken, pulled pork, holiday turkey.

Ingredients

• 30 oz frozen shredded hash browns, thawed
• 2 cups sour cream
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
• 2 cups shredded sharp cheddar
• 1/2 cup melted butter, plus more for the pan
• 1/2 cup finely chopped onion (optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Topping: 2 cups crushed cornflakes (or buttery crackers) + 1/4 cup melted butter

Method

1. Heat oven to 350°F. Butter a 9x13 dish.
2. In a big bowl, stir together hash browns, sour cream, soup, cheddar, melted butter, onion (if using), salt, and pepper.
3. Spread into the dish. Cover with foil and bake 35 to 45 minutes, until hot and bubbling.
4. Mix topping and scatter over the top. Bake uncovered 10 to 15 minutes more, until crisp and golden.

My no-watery move

Use thawed hash browns and squeeze out excess moisture with a clean towel. Frozen straight into the dish is how you get watery edges.

2) Popper corn casserole

Creamy corn casserole gets a potluck glow-up with bacon, cheddar, and just enough jalapeño to make it interesting without scaring anyone off.

Best with

Ribs, burgers, grilled sausages, shredded beef sandwiches.

Ingredients

• 1 box (8.5 oz) corn muffin mix
• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) creamed corn
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup melted butter
• 1 to 1 1/2 cups shredded cheddar
• 4 oz cream cheese, softened and cubed
• 1/2 cup cooked crumbled bacon
• 1 to 2 jalapeños, seeded and finely chopped
• 1/2 tsp kosher salt
• Topping: 3/4 cup crushed buttery crackers or panko + 2 tbsp melted butter

Method

1. Heat oven to 350°F. Butter a 9x13 dish.
2. Whisk eggs, sour cream, and melted butter. Stir in muffin mix, both corns, cheddar, cream cheese, bacon, jalapeños, and salt.
3. Pour into the dish and bake 35 to 45 minutes, until set in the center.
4. For crunch, add topping during the last 15 minutes of baking.

My topping trick

Add the crumbs late so they stay crunchy even after a foil ride to the potluck.

3) Spinach artichoke gratin

This one tastes like your favorite dip grew up and put on a nice sweater for the holiday table. Rich, savory, and shockingly popular even with folks who “do not do spinach.”

Best with

Prime rib, roast chicken, salmon, holiday ham.

Ingredients

• 2 tbsp butter
• 3 cloves garlic, minced
• 1/4 cup flour
• 2 cups whole milk
• 4 oz cream cheese
• 1 cup grated Parmesan, divided
• 1 1/2 cups shredded mozzarella
• 2 cans (14 oz each) artichoke hearts, drained and chopped
• 20 oz frozen chopped spinach, thawed and squeezed very dry
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• Pinch of red pepper flakes (optional)

Method

1. Heat oven to 375°F. Butter a 9x13 dish.
2. In a saucepan, melt butter. Add garlic for 30 seconds, then whisk in flour for 1 minute.
3. Slowly whisk in milk. Simmer until thickened, 3 to 5 minutes. Whisk in cream cheese until smooth.
4. Off heat, stir in half the Parmesan, mozzarella, artichokes, spinach, salt, pepper, and red pepper flakes.
5. Spread in the dish, top with remaining Parmesan, and bake 20 to 25 minutes, until bubbling and browned at the edges.

Avoid watery spinach

Thaw frozen spinach and squeeze it dry until it feels almost fluffy. Moisture control is everything in a creamy gratin.

4) Sweet potato pecan crunch

I love a sweet potato casserole that tastes like dessert but still belongs next to turkey. Brown butter makes it taste fancy, pecans bring the crunch, and a little salt keeps it from going cloying.

Best with

Turkey, ham, pork roast, potluck fried chicken.

Ingredients

• 4 lb sweet potatoes, peeled and cut into chunks
• 6 tbsp butter
• 1/3 cup milk or half-and-half
• 1/3 cup brown sugar
• 1 tsp kosher salt
• 1 tsp cinnamon
• 2 eggs
• Topping: 1 cup chopped pecans, 1/2 cup flour, 1/2 cup brown sugar, 6 tbsp melted butter, pinch of salt

Method

1. Heat oven to 350°F. Butter a 9x13 dish.
2. Boil sweet potatoes until tender, 12 to 15 minutes. Drain well.
3. Brown the butter in a saucepan until nutty and golden. (Watch it. It moves fast.)
4. Mash sweet potatoes with browned butter, milk, brown sugar, salt, cinnamon, and eggs until smooth.
5. Spread into the dish. Mix topping and sprinkle over.
6. Bake 25 to 35 minutes, until hot and the top is browned.

Make-ahead note

Make the mash and spread it in the dish up to 2 days ahead. Keep topping separate and add right before baking or reheating.

5) French onion green beans

All the cozy of the classic, but with a simple homemade oniony sauce that actually tastes like onions. It is still weeknight-easy and potluck-friendly.

Best with

Turkey, meatloaf, roast beef, pork chops.

Ingredients

• 2 lb green beans, trimmed (fresh is best here)
• 3 tbsp butter
• 2 large onions, thinly sliced
• 2 tsp fresh thyme (or 1/2 tsp dried)
• 2 tbsp flour
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup half-and-half (or whole milk)
• 1 tbsp soy sauce
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 cups crispy fried onions, divided

Method

1. Heat oven to 375°F. Butter a 9x13 dish.
2. Blanch green beans in salted boiling water until bright green, 3 to 4 minutes. Drain and cool in cold water, then drain again.
3. In a skillet, melt butter and cook onions with thyme over medium heat until deep golden, 20 to 30 minutes. Stir often.
4. Sprinkle in flour and cook 1 minute. Whisk in broth, then half-and-half and soy sauce. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper.
5. Toss beans with sauce and 1 cup fried onions. Spread in the dish.
6. Bake 15 to 20 minutes. Top with remaining fried onions and bake 5 minutes more.

Texture tip

Blanch just until bright green, then stop the cooking in cold water. Overcooked beans turn soft fast in the oven.

6) Scalloped corn and cheddar

This old-school side is pure comfort: corn, cheddar, and a tender, spoonable base that is not quite bread pudding and not quite casserole.

Best with

Brisket, grilled chicken, burgers, holiday ham.

Ingredients

• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) creamed corn
• 3 large eggs
• 1 cup milk
• 1/2 cup melted butter
• 1 cup crushed saltines or buttery crackers
• 2 cups shredded cheddar
• 2 tbsp chopped chives (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method

1. Heat oven to 350°F. Butter a 9x13 dish.
2. Whisk eggs, milk, and butter. Stir in both corns, crackers, cheddar, chives (if using), salt, and pepper.
3. Pour into dish and bake 35 to 45 minutes, until the center is just set and still a little jiggly.
4. Rest 10 minutes before serving so it scoops cleanly.

My moisture balance

Use a mix of whole kernels and creamed corn for body, and do not overbake. Pull it when the center is barely set.

7) Loaded baked potato casserole

If you want a side that makes people forget the steak, this is it. Think fluffy potatoes folded with sour cream, cheddar, bacon, and green onion, baked until the top is bronzed and irresistible.

Best with

Steak, burgers, roast chicken, holiday beef tenderloin.

Ingredients

• 4 lb russet potatoes, peeled and cut into chunks
• 8 tbsp butter
• 1 to 1 1/2 cups sour cream
• 1/2 to 3/4 cup milk or half-and-half
• 2 1/2 cups shredded cheddar, divided
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 8 slices bacon, cooked and crumbled
• 1/2 cup sliced green onions, plus more for topping

Method

1. Heat oven to 375°F. Butter a 9x13 dish.
2. Boil potatoes until very tender, 15 to 20 minutes. Drain well.
3. Mash with butter, sour cream, milk, 1 1/2 cups cheddar, salt, and pepper. Fold in bacon and green onions.
4. Spread into the dish and top with remaining cheddar.
5. Bake 20 to 25 minutes, until hot and browned on top. Finish with extra green onions.

My potato choice

Use russets for that fluffy interior. Yukon Golds give a denser, creamier result that is also delicious, just different.

8) Squash mac and cheese

This is my sneaky way of making mac and cheese feel a little more “side dish” and a little less “main course takeover.” The squash makes it velvety and gives it color without tasting like baby food. Promise.

Best with

Turkey, roast chicken, smoked sausage, BBQ pulled pork.

Ingredients

• 1 lb elbow macaroni (or shells)
• 2 cups butternut squash purée (canned or homemade)
• 4 tbsp butter
• 1/4 cup flour
• 3 cups milk
• 1 tsp Dijon mustard
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Pinch of nutmeg (optional)
• 3 1/2 cups shredded cheese (mix of cheddar and fontina is great)
• Topping: 1 cup panko + 3 tbsp melted butter + 1/4 cup Parmesan

Method

1. Heat oven to 350°F. Butter a 9x13 dish.
2. Cook pasta in salted water until 1 to 2 minutes shy of al dente. Drain.
3. Make sauce: melt butter, whisk in flour for 1 minute, then whisk in milk. Simmer until thickened, 3 to 5 minutes.
4. Whisk in squash purée, Dijon, salt, pepper, and nutmeg. Turn off heat and stir in cheese until melted.
5. Toss pasta with sauce, pour into dish, top with panko mixture.
6. Bake 25 to 35 minutes, until bubbling and the topping is golden. Rest 10 minutes.

Prevent dry mac

Undercook the pasta slightly. It finishes in the oven and stays tender instead of going mushy.

9) Broccoli rice and cheddar

This is the dish I bring when I know the menu needs something green but nobody wants a plain salad. It is comforting, mild, and kid-friendly.

Best with

Roast chicken, pork tenderloin, baked ham, holiday turkey.

Ingredients

• 3 cups cooked rice (white or brown)
• 4 cups small broccoli florets (fresh), lightly steamed
• 3 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp flour
• 2 cups milk
• 1/2 cup chicken broth
• 2 1/2 cups shredded cheddar, divided
• 1/2 cup sour cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Optional topping: 1 cup crushed crackers or panko + 2 tbsp melted butter

Method

1. Heat oven to 350°F. Butter a 9x13 dish.
2. In a pot, melt butter and cook onion until soft, 5 minutes. Add garlic for 30 seconds.
3. Whisk in flour for 1 minute, then whisk in milk and broth. Simmer until thickened, 3 to 5 minutes.
4. Stir in 2 cups cheddar and sour cream until smooth. Season with salt and pepper.
5. Fold in rice and broccoli. Spread into dish, top with remaining cheddar (and optional crumb topping).
6. Bake 25 to 35 minutes, until hot and bubbling.

My broccoli rule

Use small florets and a quick steam or blanch so they stay bright. Big raw florets can bake up watery and uneven.

10) Cornbread pudding

Somewhere between cornbread and spoonbread, this side is soft, buttery, and just sweet enough to play nicely with spicy BBQ. It is also ridiculously good with leftover turkey the next day.

Best with

BBQ ribs, chili, smoked chicken, ham.

Ingredients

• 1 box (8.5 oz) corn muffin mix
• 1 can (15 oz) creamed corn
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 3 large eggs
• 1 cup sour cream
• 1/2 cup melted butter
• 2 tbsp honey, plus more for serving
• 1/2 tsp kosher salt

Method

1. Heat oven to 350°F. Butter a 9x13 dish.
2. Whisk eggs, sour cream, melted butter, honey, and salt. Stir in muffin mix, creamed corn, and kernels.
3. Pour into dish and bake 35 to 45 minutes, until set but still moist in the center.
4. Brush with a little extra honey and butter if you want the top glossy and rich.

Keep it tender

Do not overbake. Pull when the center is set but still moist. Cornbread pudding should spoon, not crumble.

Potluck logistics

Keep it hot and safe

• Hold hot food at 140°F or higher. If you can, pack an instant-read thermometer. It takes the guesswork out of “probably fine.”
• Two-hour rule: Do not leave casseroles out at room temp longer than 2 hours, or 1 hour if it is above 90°F outside.
• Reheat target: If a dish cools down and you are heating it back up, bring the center to 165°F.
• To transport hot: wrap the hot dish in foil, then a towel, then place in an empty cooler to make a simple hot box. This is best for shorter trips. For longer hangs, use a warming tray, oven, or roaster that can actually keep food above 140°F.
• If you are using a slow cooker on warm, be careful with crunchy-topped casseroles. Condensation softens toppings fast. When possible, keep the topping separate and add it right before serving.

Protect the topping

• Crunchy toppings travel separately in a small container whenever possible.
• For crumbs or fried onions, re-crisp by popping the uncovered casserole under the broiler for 1 to 3 minutes once you arrive. Stay close and watch it.

Serving sizes

A standard 9x13 side casserole generally serves 10 to 12 as a side, or 8 if it is the star of the plate. It depends on richness and what else is on the table, but it is a solid planning number for potlucks.

Freezer notes

If you want to build an “emergency meal” stash like I do, these sides freeze best when you follow two simple rules: cool completely before wrapping, and keep crunchy toppings separate until baking day.

• Best freezer candidates: potato-based casseroles, mac and cheese, broccoli rice casserole, sweet potato base (no topping).
• Wrap tight: a layer of plastic wrap against the surface, then foil, then label with the dish name and baking temp.
• Thawing: overnight in the fridge is your best friend for even baking and better texture.
• Reheating from chilled or thawed: cover and bake at 350°F until the center hits 165°F, then uncover to re-brown the top.

Quick FAQ

What temp for reheating?

350°F is a great starting point for most sides. Cover with foil until hot in the center, then uncover for 5 to 15 minutes to re-brown the top. For food safety, aim for 165°F in the center.

How do I prevent watery casseroles?

Start with dry mix-ins (thaw and squeeze frozen veggies, drain canned items well), do not overbake, and let the casserole rest 10 to 15 minutes before serving so it sets.

Can I bake ahead and reheat?

Yes. For potlucks, I often bake the day before, chill, then reheat covered and crisp the top at the end. Save crunchy toppings for the final stretch, and refrigerate leftovers within 2 hours.