13 Fall Casseroles That Feed a Crowd

Nothing says fall like a warm, baked casserole that stretches to feed family and friends. Below are 13 distinct, crowd-friendly dinner casseroles with clear, complete recipes. Each recipe title includes a helpful descriptor (one-pot, 30-minute, crockpot, sheet-pan, under one hour, freezer-friendly, etc.) so you can pick by time, equipment, or make-ahead needs. Every recipe lists prep time, cook time, servings, precise measured ingredients, and step-by-step numbered instructions with oven temperatures and timings where relevant. Choose one (or several) and enjoy comforting, seasonal flavors that are easy to scale.

1. One-Pot Chicken, Apple & Sage Casserole (one-pot, 8 servings)

Prep time: 20 minutes
Cook time: 35 minutes (stovetop to oven)
Servings: 8

Ingredients:
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 1 medium yellow onion, diced (about 1 1/2 cups)
– 2 medium Granny Smith apples, cored and diced (about 2 cups)
– 3 garlic cloves, minced (about 1 tablespoon)
– 1 cup low-sodium chicken broth
– 1 cup half-and-half
– 1/4 cup all-purpose flour
– 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
– 1 teaspoon Dijon mustard
– 2 cups cooked long-grain white rice
– 1 cup frozen peas, thawed
– 1/2 cup shredded sharp cheddar cheese

Instructions:
1. Preheat oven to 375°F (190°C). Heat butter and olive oil in a large ovenproof Dutch oven over medium-high heat.
2. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken 4–5 minutes until golden; transfer to plate.
3. Add onion and apples to pot; sauté 5 minutes until softened. Stir in garlic and cook 30 seconds.
4. Sprinkle flour over onion-apple mixture and stir 1 minute. Slowly whisk in chicken broth and half-and-half until smooth.
5. Add sage, Dijon, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Simmer 3 minutes until slightly thickened.
6. Stir cooked rice and peas into sauce, return chicken to pot, and stir to combine. Sprinkle cheese evenly on top.
7. Transfer to oven (if your pot is not ovenproof, move to a 9×13-inch baking dish) and bake 12–15 minutes until bubbly and cheese is melted.
8. Let rest 5 minutes before serving.

2. 30-Minute Cheesy Pumpkin Alfredo Pasta Bake (30-minute, 8 servings)

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

Ingredients:
– 1 pound short pasta (penne or rigatoni)
– 2 tablespoons unsalted butter
– 3 garlic cloves, minced (about 1 tablespoon)
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 1 1/2 cups half-and-half
– 1/2 cup grated Parmesan cheese
– 1 teaspoon dried thyme
– 1/2 teaspoon ground nutmeg
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 1 1/2 cups shredded mozzarella cheese, divided
– 1/4 cup panko breadcrumbs
– 1 tablespoon olive oil

Instructions:
1. Preheat oven to 425°F (220°C). Cook pasta in salted boiling water for 8–9 minutes until just al dente; drain and set aside.
2. In a large skillet over medium heat, melt butter and sauté garlic 30 seconds. Add pumpkin puree and half-and-half; whisk until combined.
3. Stir in Parmesan, thyme, nutmeg, salt, and pepper. Cook 2–3 minutes until sauce thickens slightly.
4. Toss cooked pasta with pumpkin sauce and 1 cup mozzarella in a 9×13-inch baking dish.
5. Mix panko with olive oil and remaining 1/2 cup mozzarella; sprinkle evenly over pasta.
6. Bake 8–10 minutes until topping is golden and sauce bubbles. Let sit 5 minutes, then serve.

3. Crockpot Sausage, Potato & Kale Casserole (crockpot, 10 servings)

Prep time: 20 minutes
Cook time: 4 hours on HIGH or 7 hours on LOW
Servings: 10

Ingredients:
– 2 pounds mild Italian sausage, casings removed
– 2 tablespoons olive oil
– 2 pounds baby red potatoes, halved
– 1 large yellow onion, sliced (about 2 cups)
– 3 garlic cloves, minced (about 1 tablespoon)
– 1 tablespoon dried Italian seasoning
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 4 cups low-sodium chicken broth
– 1/2 cup half-and-half
– 6 cups chopped kale, ribs removed and packed
– 2 cups shredded Monterey Jack cheese

Instructions:
1. In a large skillet over medium heat, cook sausage, breaking into pieces, until lightly browned, 6–8 minutes. Drain fat; transfer sausage to crockpot.
2. Add olive oil, potatoes, onion, garlic, Italian seasoning, salt, and pepper to crockpot. Pour in chicken broth.
3. Cover and cook on HIGH for 4 hours or LOW for 7 hours, until potatoes are tender.
4. Stir in half-and-half and kale; cover and continue cooking 15–20 minutes until kale is wilted.
5. Sprinkle cheese evenly over top, re-cover and cook 5 minutes until cheese is melted. Serve hot.

4. Sheet-Pan Sweet Potato, Black Bean & Corn Tamale-Style Casserole (sheet-pan bake, 8 servings)

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 8

Ingredients:
– 3 tablespoons olive oil, divided
– 1 medium yellow onion, diced (about 1 1/2 cups)
– 2 garlic cloves, minced (about 2 teaspoons)
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 3 large sweet potatoes (about 2 pounds), peeled and 1/2-inch diced
– 1 15-ounce can black beans, drained and rinsed
– 1 15-ounce can whole kernel corn, drained
– 1 cup salsa verde
– 1/2 cup low-sodium vegetable broth
– 12 corn tortillas, cut into 1-inch strips
– 2 cups shredded Mexican blend cheese
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 1/4 cup chopped fresh cilantro (optional for garnish)

Instructions:
1. Preheat oven to 425°F (220°C). Toss sweet potato cubes with 2 tablespoons olive oil, salt, and pepper; spread on a rimmed sheet pan and roast 20 minutes.
2. Meanwhile heat remaining 1 tablespoon oil in a skillet over medium heat. Sauté onion 4–5 minutes, add garlic, chili powder, and cumin; cook 30 seconds.
3. In a large bowl combine roasted sweet potatoes, sautéed onion mixture, black beans, corn, salsa verde, and vegetable broth. Stir to combine.
4. Fold in tortilla strips and transfer mixture evenly back to the sheet pan. Sprinkle cheese evenly on top.
5. Return to oven and bake 12–15 minutes until cheese is melted and edges are bubbly. Garnish with cilantro, if desired, and serve.

5. Under One Hour Beef, Mushroom & Barley Casserole (under one hour, 8 servings)

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 8

Ingredients:
– 2 tablespoons olive oil
– 1 1/2 pounds ground beef (80/20)
– 1 medium onion, diced (about 1 cup)
– 8 ounces cremini mushrooms, sliced (about 2 cups)
– 3 garlic cloves, minced (about 1 tablespoon)
– 1 cup pearl barley, rinsed
– 2 1/2 cups low-sodium beef broth
– 1 cup crushed tomatoes (from a 14-ounce can)
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1 1/2 teaspoons kosher salt
– 1/2 teaspoon ground black pepper
– 1 cup shredded Gruyère or Swiss cheese

Instructions:
1. Preheat oven to 400°F (200°C). Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Brown beef 6–7 minutes; drain excess fat and set beef aside.
2. Add remaining 1 tablespoon oil to skillet; sauté onion 3 minutes, add mushrooms and cook 5 minutes until browned. Stir in garlic 30 seconds.
3. Return beef to skillet. Add barley, beef broth, crushed tomatoes, Worcestershire, thyme, salt, and pepper; stir to combine.
4. Bring to a simmer on stovetop for 3 minutes, then cover skillet and transfer to oven.
5. Bake 25–28 minutes until barley is tender and liquid absorbed. Remove cover, sprinkle cheese and bake 3–4 minutes uncovered until cheese melts. Let rest 5 minutes before serving.

6. Freezer-Friendly Chicken Enchilada Casserole (make-ahead freezer meal, 10 servings)

Prep time: 25 minutes (if prepping for freezer)
Cook time: 35 minutes (from thawed) / 60 minutes (from frozen)
Servings: 10

Ingredients:
– 3 cups cooked shredded chicken (about 1 1/2 pounds raw, cooked & shredded)
– 2 tablespoons vegetable oil
– 1 large onion, diced (about 1 1/2 cups)
– 3 garlic cloves, minced (about 1 tablespoon)
– 2 1/2 cups red enchilada sauce (store-bought or homemade)
– 1 15-ounce can black beans, drained and rinsed
– 1 cup frozen corn, thawed
– 12 flour tortillas (8-inch), stacked and lightly torn
– 3 cups shredded Monterey Jack cheese, divided
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper

Instructions:
1. Preheat oven to 375°F (190°C) if baking now. In a skillet heat oil over medium heat; sauté onion 5 minutes, add garlic 30 seconds.
2. In a large bowl combine cooked chicken, sautéed onion and garlic, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper.
3. Spread 1/2 cup enchilada mixture in a 9×13-inch baking dish. Layer 3 torn tortillas, 1/3 of mixture, and 1/2 cup cheese. Repeat two more times, ending with tortillas and remaining cheese.
4. If freezing: cover tightly with plastic wrap and foil; freeze up to 3 months. To bake from frozen, remove plastic, keep foil, bake 60 minutes at 375°F (190°C), uncover and bake 10 minutes until cheese bubbles. From thawed, bake 35 minutes covered, then 10 minutes uncovered.
5. Let rest 10 minutes before slicing and serving.

7. Vegetarian Butternut, Spinach & Goat Cheese Lasagna Casserole (vegetarian, under one hour, 8 servings)

Prep time: 20 minutes
Cook time: 40 minutes
Servings: 8

Ingredients:
– 1 medium butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
– 2 tablespoons olive oil, divided
– 1/2 teaspoon kosher salt, divided
– 1/4 teaspoon ground black pepper, divided
– 9 no-boil lasagna noodles
– 3 cups fresh baby spinach, packed
– 1 1/2 cups ricotta cheese
– 4 ounces goat cheese, crumbled
– 1 cup grated Parmesan cheese, divided
– 2 cups marinara sauce
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes (optional)

Instructions:
1. Preheat oven to 400°F (200°C). Toss butternut cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Roast on a sheet pan 20 minutes until tender.
2. Reduce oven to 375°F (190°C). In a bowl combine roasted squash, ricotta, goat cheese (reserve 2 tablespoons for topping), 1/2 cup Parmesan, oregano, remaining salt and pepper.
3. Spread 1/2 cup marinara in the bottom of a 9×13-inch baking dish. Layer 3 noodles, half the squash-ricotta mixture, 1 cup spinach, and 1/2 cup marinara. Repeat layer once.
4. Top with final 3 noodles, remaining marinara, remaining Parmesan, goat cheese crumbles, and drizzle 1 tablespoon olive oil.
5. Cover with foil and bake 25 minutes. Remove foil and bake 10–12 minutes more until bubbling. Rest 10 minutes before serving.

8. Hearty Pork, Apple & Cheddar Bake (family-friendly pork casserole, 8 servings)

Prep time: 20 minutes
Cook time: 55 minutes
Servings: 8

Ingredients:
– 2 tablespoons olive oil
– 2 pounds boneless pork loin, cut into 1-inch cubes
– 1 1/2 teaspoons kosher salt, divided
– 1/2 teaspoon ground black pepper, divided
– 1 large yellow onion, sliced (about 2 cups)
– 2 medium Gala apples, cored and thinly sliced (about 2 cups)
– 2 cloves garlic, minced (about 2 teaspoons)
– 2 tablespoons Dijon mustard
– 1 cup low-sodium chicken broth
– 1 tablespoon apple cider vinegar
– 1 teaspoon dried rosemary
– 2 cups baby potatoes, halved
– 1 1/2 cups shredded sharp cheddar cheese

Instructions:
1. Preheat oven to 400°F (200°C). Season pork with 1 teaspoon salt and 1/4 teaspoon pepper.
2. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Brown pork 4–5 minutes until lightly seared; transfer to a bowl.
3. Add remaining 1 tablespoon oil and sauté onion 4 minutes. Add apples and cook 3 minutes. Stir in garlic 30 seconds.
4. Whisk together Dijon, chicken broth, apple cider vinegar, rosemary, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Return pork to skillet and pour sauce over top. Stir in potatoes.
5. Bring to a simmer on stovetop, then cover and transfer to oven for 35 minutes.
6. Remove foil or lid, sprinkle cheddar evenly, and bake uncovered 8–10 minutes until cheese is melted and potatoes are tender. Rest 5 minutes before serving.

9. Tuna Noodle & Pea Comfort Casserole (classic family casserole, 8 servings)

Prep time: 15 minutes
Cook time: 35 minutes
Servings: 8

Ingredients:
– 12 ounces egg noodles
– 3 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 cup low-sodium chicken broth
– 1/2 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon dried dill
– 2 5-ounce cans chunk light tuna in water, drained
– 1 1/2 cups frozen peas, thawed
– 1 cup shredded cheddar cheese
– 3/4 cup panko breadcrumbs
– 2 tablespoons olive oil

Instructions:
1. Preheat oven to 375°F (190°C). Cook noodles 6–7 minutes until slightly undercooked; drain and set aside.
2. In a medium saucepan melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk and chicken broth until smooth.
3. Cook sauce 4–5 minutes until thickened. Stir in salt, pepper, and dill. Remove from heat.
4. In a large bowl combine noodles, tuna, peas, sauce, and 1/2 cup cheddar cheese. Transfer to a 9×13-inch baking dish.
5. Mix panko with olive oil and remaining cheddar; sprinkle over casserole.
6. Bake 20–25 minutes until topping is golden and center is bubbly. Let rest 5 minutes before serving.

10. Lentil Shepherd’s Pie Casserole (vegetarian shepherd’s pie, vegan adaptable, 8 servings)

Prep time: 20 minutes
Cook time: 55 minutes
Servings: 8

Ingredients:
– 1 1/2 cups dried brown lentils, rinsed
– 4 cups water or vegetable broth (for lentils)
– 2 tablespoons olive oil
– 1 large onion, diced (about 1 1/2 cups)
– 2 carrots, diced (about 1 cup)
– 2 celery stalks, diced (about 1 cup)
– 3 garlic cloves, minced (about 1 tablespoon)
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 tablespoon soy sauce or tamari
– 1/2 cup frozen peas
– 4 cups mashed potatoes (made from 2 pounds russets, mashed with 4 tablespoons butter and 1/2 cup milk or plant milk)
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper

Instructions:
1. Preheat oven to 425°F (220°C). In a pot combine lentils and 4 cups water or broth; bring to a boil, reduce heat, and simmer 20–25 minutes until lentils are tender but not mushy. Drain any excess liquid.
2. While lentils cook, heat olive oil in a skillet over medium heat. Sauté onion, carrots, and celery 8–10 minutes until softened. Add garlic 30 seconds.
3. Stir in tomato paste, thyme, rosemary, soy sauce, cooked lentils, peas, salt, and pepper. Cook 3 minutes to combine flavors.
4. Spread lentil-vegetable mixture evenly in a 9×13-inch baking dish. Top with mashed potatoes, smoothing to cover completely.
5. Bake 20–25 minutes until mashed potato edges brown slightly. Optional broil 2–3 minutes to brown top. Let rest 5 minutes before serving.

11. Broccoli, Ham & Rice Casserole (make-ahead family casserole, 10 servings)

Prep time: 20 minutes
Cook time: 40 minutes
Servings: 10

Ingredients:
– 3 tablespoons unsalted butter
– 1 medium onion, diced (about 1 cup)
– 3 garlic cloves, minced (about 1 tablespoon)
– 3 cups cooked white rice (about 1 1/2 cups uncooked)
– 3 cups cooked diced ham (about 1 pound)
– 4 cups fresh broccoli florets, chopped into bite-size pieces
– 2 1/2 cups shredded cheddar cheese, divided
– 1 1/2 cups low-sodium chicken broth
– 1 cup half-and-half
– 3 tablespoons all-purpose flour
– 1 teaspoon Dijon mustard
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 1/2 cup breadcrumbs (optional topping)

Instructions:
1. Preheat oven to 375°F (190°C). In a medium saucepan melt butter over medium heat. Add onion and sauté 4–5 minutes. Stir in garlic 30 seconds.
2. Whisk in flour and cook 1 minute. Gradually whisk in chicken broth and half-and-half until smooth. Cook 3–4 minutes until thickened.
3. Remove from heat and stir in Dijon, salt, pepper, 1 3/4 cups cheddar until smooth.
4. In a large bowl combine rice, ham, broccoli, and sauce; mix thoroughly and transfer to a 9×13-inch baking dish. Sprinkle remaining 3/4 cup cheddar and breadcrumbs evenly on top.
5. Bake 25–30 minutes until bubbly and topping is golden. Let rest 5 minutes before serving. This casserole reheats well and can be assembled ahead and refrigerated up to 24 hours before baking.

12. Maple-Balsamic Brussels Sprouts & Bacon Strata (breakfast-for-dinner casserole, sheet-pan style, 8 servings)

Prep time: 25 minutes
Cook time: 45 minutes (includes soak/overnight option)
Servings: 8

Ingredients:
– 10 ounces day-old crusty bread, cubed (about 6 cups)
– 8 large eggs
– 2 cups whole milk
– 1/2 cup heavy cream
– 1/2 teaspoon kosher salt
– 1/4 teaspoon ground black pepper
– 1 tablespoon Dijon mustard
– 8 ounces bacon, diced (about 10–12 slices)
– 1 pound Brussels sprouts, trimmed and halved
– 1 medium yellow onion, thinly sliced (about 1 cup)
– 2 tablespoons maple syrup
– 2 tablespoons balsamic vinegar
– 1 cup shredded Gruyère cheese

Instructions:
1. Preheat oven to 375°F (190°C). In a skillet cook bacon over medium heat until crisp, 6–8 minutes; transfer bacon to paper towel-lined plate, reserve 1 tablespoon bacon fat.
2. In same skillet add Brussels sprouts and onion with reserved bacon fat; sauté 6–8 minutes until browned. Stir in maple syrup and balsamic vinegar; cook 2 minutes. Remove from heat.
3. In a large bowl whisk eggs, milk, cream, salt, pepper, and Dijon.
4. Toss bread cubes with bacon, Brussels sprouts mixture, and half the Gruyère. Transfer to a buttered 9×13-inch baking dish. Pour egg mixture evenly over bread, pressing gently to soak. Sprinkle remaining Gruyère on top.
5. Let soak 20 minutes at room temperature (or cover and refrigerate overnight; if refrigerated, bring to room temp 30 minutes before baking).
6. Bake 35–40 minutes until set and golden. Let rest 10 minutes before slicing and serving.

13. Cornbread-Topped Chili Casserole (skillet-to-oven chili with cornbread topping, 8–10 servings)

Prep time: 20 minutes
Cook time: 50 minutes
Servings: 8–10

Ingredients:
– 1 tablespoon olive oil
– 1 1/2 pounds ground beef or turkey
– 1 large onion, diced (about 1 1/2 cups)
– 3 garlic cloves, minced (about 1 tablespoon)
– 1 15-ounce can diced tomatoes with green chiles
– 1 15-ounce can kidney beans, drained and rinsed
– 1 14-ounce can crushed tomatoes
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 1 cup low-sodium beef or chicken broth
– 1 1/2 cups cornmeal mix (for cornbread topping; boxed or homemade)
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons melted butter
– 1 cup shredded cheddar cheese (optional topping)

Instructions:
1. Preheat oven to 400°F (200°C). Heat olive oil in a large ovenproof skillet over medium-high heat. Brown ground meat 6–8 minutes; drain if excess fat.
2. Add onion and sauté 5 minutes until softened. Stir in garlic 30 seconds. Add diced tomatoes with chiles, kidney beans, crushed tomatoes, chili powder, cumin, salt, pepper, and broth. Bring to a simmer and cook 10 minutes to meld flavors.
3. While chili simmers, whisk together cornmeal mix, buttermilk, egg, and melted butter until combined.
4. Spread chili evenly in the skillet and smooth top. Spoon cornbread batter evenly over chili, spreading to cover.
5. Sprinkle cheddar cheese if using. Bake 22–25 minutes until cornbread is golden and inserted toothpick comes out clean. Let rest 10 minutes before serving.

Practical note

Scaling: all recipes scale well; for larger crowds increase ingredient amounts proportionally (e.g., 1.5x for 12 servings). Equipment tips: use 9×13-inch dishes for most casseroles; for deeper pans or larger crowds use two pans. Make-ahead options are noted where applicable — many casseroles can be assembled the day before and baked the next day. Enjoy these easy fall dinners that stretch to feed family and friends.