14 Fall Casseroles for a Delicious Sunday Dinner: Comfort Food Recipes

As the leaves start to turn and the air gets crisp, there’s nothing quite like gathering around the table for a comforting Sunday dinner. Fall casseroles, with their hearty ingredients and rich flavors, perfectly capture the essence of the season. They’re not just easy to make but also fill your home with irresistible aromas that make everyone eagerly anticipate mealtime.

I’ve compiled a list of 18 fall casseroles that are perfect for your Sunday dinner. From creamy potato bakes to savory chicken and veggie mixes, these recipes will warm your soul and satisfy your taste buds. Let’s dive into these delicious dishes that make fall dining a true delight.

Hearty Beef and Vegetable Casserole

This casserole is a classic, blending tender beef with seasonal vegetables for a meal that’s both filling and flavorful. Perfect for a cozy dinner this fall.

Ingredients for Hearty Beef and Vegetable Casserole

• 1 lb beef stew meat, cubed
• 2 cups beef broth
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 carrots, sliced
• 3 potatoes, diced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 350°F.
2. Heat olive oil in a large skillet over medium heat.
3. Brown the beef on all sides, then remove and set aside.
4. Sauté the onion and garlic in the same skillet until translucent.
5. Add tomato paste, thyme, and rosemary, cooking for another minute.
6. Return the beef to the skillet, add beef broth, and bring to a simmer.
7. Transfer the mixture to a casserole dish, layering with carrots, potatoes, and peas.
8. Season with salt and pepper, then cover the dish with foil.
9. Bake for 1.5 hours or until beef is tender and veggies are cooked through.
10. Remove foil in the last 15 minutes to let the top brown slightly.

Creamy Chicken and Mushroom Bake

Nothing says comfort food like a creamy chicken and mushroom bake. This dish is perfect for a cozy Sunday dinner during the fall season.

Ingredients for Creamy Chicken and Mushroom Bake

This casserole calls for a few simple ingredients:

• 2 cups cooked chicken, shredded
• 1 pound mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon flour
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat.
3. Sauté onion and garlic until fragrant, about 2-3 minutes.
4. Add mushrooms and cook until they release their moisture and become tender.
5. Stir in flour to coat the mushrooms and onions, then gradually pour in chicken broth and heavy cream.
6. Bring the mixture to a simmer, stirring until it thickens.
7. Add shredded chicken, cheddar cheese, salt, and pepper. Mix well.
8. Transfer the mixture to a greased baking dish and top with grated Parmesan.
9. Bake in the preheated oven for 20-25 minutes or until bubbly and golden on top.
10. Garnish with fresh parsley if desired. Serve hot and enjoy your fall feast!

Classic Tuna Noodle Casserole

A timeless favorite, the Classic Tuna Noodle Casserole is perfect for a cozy Sunday dinner. Here’s how you can make this comforting dish.

Ingredients for Classic Tuna Noodle Casserole

• Egg Noodles: 12 ounces, cooked
• Tuna: 2 cans, drained
• Cream of Mushroom Soup: 2 cans
• Milk: 1 cup
• Frozen Peas: 1 cup
• Cheddar Cheese: 2 cups, shredded
• Onion: 1 small, diced
• Celery: 1 stalk, chopped
• Bread Crumbs: 1 cup
• Butter: 2 tablespoons, melted
• Salt and Pepper: To taste

Instructions

1. Preheat Oven: Set it to 375°F. This ensures even cooking.
2. Cook Noodles: Follow package instructions. Drain them well.
3. Mix Ingredients: In a large bowl, combine tuna, cream of mushroom soup, milk, peas, cheese, onion, and celery. Stir in cooked noodles until everything is well coated.
4. Transfer to Dish: Pour the mixture into a greased casserole dish.
5. Prepare Topping: Mix bread crumbs with melted butter. Sprinkle evenly over the top of the casserole.
6. Bake: Place in the oven and bake for 25-30 minutes, or until the top is golden and the casserole is bubbly.

Butternut Squash and Sage Casserole

A Butternut Squash and Sage Casserole is the perfect way to celebrate the fall season with its rich, savory flavors. Here’s how to make it a standout dish for your Sunday dinner.

Ingredients for Butternut Squash and Sage Casserole

• 1 medium butternut squash, peeled and cut into cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/4 teaspoon ground nutmeg
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Toss butternut squash cubes with olive oil, salt, and pepper. Spread them in a single layer on the baking sheet.
3. Roast the squash for 25-30 minutes or until tender and slightly caramelized.
4. Sauté the onion and garlic in a large skillet until soft and fragrant. Add sage and nutmeg, cooking for another minute.
5. Combine roasted squash with the onion mixture in a large bowl. Pour in heavy cream and half of the Parmesan cheese.
6. Transfer the mixture to a greased casserole dish. Top with breadcrumbs mixed with melted butter and the remaining Parmesan.
7. Bake for 20-25 minutes or until the top is golden brown and the casserole is bubbly.
8. Serve hot, garnished with additional sage if desired.

The Butternut Squash and Sage Casserole combines hearty root vegetables with aromatic herbs, creating a cozy dish that’s perfect for fall. Enjoy this casserole as a main course or a side dish; either way, it will surely be a favorite at your Sunday dinner.

Cheesy Broccoli and Rice Casserole

When it comes to comfort food, nothing beats a Cheesy Broccoli and Rice Casserole. It’s a crowd-pleaser perfect for a cozy Sunday dinner.

Ingredients for Cheesy Broccoli and Rice Casserole

• 2 cups of broccoli florets (fresh or frozen)
• 1 cup of uncooked long-grain white rice
• 2 cups of shredded cheddar cheese
• 1 can (10.5 oz) of cream of mushroom soup
• 1 cup of milk
• 1 small onion, finely chopped
• 1 tablespoon of butter
• 1 teaspoon of garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the Oven: First, preheat your oven to 350°F (175°C).
2. Cook the Rice: Begin by cooking the rice according to the package instructions.
3. Prepare the Broccoli: If using fresh broccoli, steam it for about 5 minutes until tender. If using frozen, thaw and drain.
4. Sauté the Onion: In a skillet, melt the butter over medium heat. Sauté the chopped onion until translucent.
5. Mix Ingredients: In a large bowl, combine the cooked rice, steamed broccoli, sautéed onion, cream of mushroom soup, milk, and garlic powder. Season with salt and pepper.
6. Add Cheese: Stir in half of the shredded cheddar cheese into the mixture.
7. Transfer to Baking Dish: Grease a 9×13 inch casserole dish and transfer the mixture into it.
8. Top with Cheese: Sprinkle the remaining cheddar cheese over the top.
9. Bake: Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.

This Cheesy Broccoli and Rice Casserole is a savory, cheesy delight that brings fall flavors to your Sunday dinner table.

Savory Sweet Potato Casserole

Sweet potatoes add a rich, comforting touch to any fall meal. This Savory Sweet Potato Casserole combines sweet and savory flavors to create a delicious Sunday dinner addition.

Ingredients for Savory Sweet Potato Casserole

1. 4 large sweet potatoes – Peeled and cubed.
2. 1/2 cup butter – Melted.
3. 1/2 cup heavy cream – Adds richness.
4. 1/4 cup maple syrup – Introduces a hint of sweetness.
5. 1/2 teaspoon ground cinnamon – Elevates the fall flavors.
6. 1/2 teaspoon sea salt – Balances the sweetness.
7. 1/4 teaspoon black pepper – Adds subtle heat.
8. 1/2 cup pecans – Chopped, for topping.
9. 1 cup panko breadcrumbs – Results in a crunchy topping.
10. 1/4 cup grated Parmesan cheese – Enhances the savory aspect.
11. Preheat the oven – Set it to 375°F (190°C).

Instructions

1. Boil sweet potatoes – Place them in a pot of water. Cook until tender, about 15 minutes.
2. Mash potatoes – Drain and transfer them to a large bowl. Mash until smooth.
3. Mix ingredients – Combine mashed potatoes with melted butter, heavy cream, maple syrup, cinnamon, salt, and pepper. Stir until well-mixed.
4. Prepare the topping – In a separate bowl, mix panko breadcrumbs, chopped pecans, and grated Parmesan cheese.
5. Assemble the casserole – Spread the potato mixture evenly in a greased baking dish. Sprinkle the topping mixture over it.
6. Bake – Place the dish in the oven. Bake for 25-30 minutes or until the top is golden brown.

This savory sweet potato casserole is a perfect blend of fall flavors, making it an excellent choice for a cozy Sunday dinner.

Mediterranean Eggplant Casserole

Ingredients for Mediterranean Eggplant Casserole

For this Mediterranean Eggplant Casserole, you’ll need the following ingredients:

• 2 large eggplants
• 1/4 cup olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups canned tomatoes, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let them sit for 20 minutes to remove excess moisture. Rinse and pat dry.
3. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant, about 5 minutes.
4. Add the chopped tomatoes, dried oregano, salt, and pepper to the skillet. Simmer for 10 minutes, allowing the flavors to meld.
5. Layer half of the eggplant slices in a greased baking dish. Spoon half of the tomato mixture over the eggplant. Repeat with remaining eggplant and tomato mixture.
6. Sprinkle the crumbled feta and grated Parmesan evenly over the top.
7. Bake uncovered for 30-35 minutes, until the cheese is bubbly and the eggplant is tender.
8. Garnish with fresh parsley before serving.

This Mediterranean Eggplant Casserole adds a deliciously healthy touch to your fall Sunday dinners.

Spicy Mexican Casserole

A Spicy Mexican Casserole can be the star of your Sunday dinner, bringing a burst of flavors and a touch of heat to your fall feast. It’s perfect for anyone looking to spice up their weekend meals.

Ingredients for Spicy Mexican Casserole

Here’s what you’ll need to make this delicious casserole:

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes with green chilies
• 1 cup salsa
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 2 cups shredded cheddar cheese
• 8 small corn tortillas, cut into strips
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Steps to Prepare Spicy Mexican Casserole

Follow these simple steps to make your Spicy Mexican Casserole:

1. Preheat the oven to 375°F (190°C).
2. Cook the ground beef in a skillet over medium heat until browned. Drain excess fat.
3. Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent.
4. Mix in the black beans, corn, diced tomatoes with green chilies, and salsa. Stir well.
5. Season the mixture with chili powder, cumin, paprika, salt, and pepper.
6. Simmer for 5-10 minutes to let the flavors meld together.
7. Layer half of the tortilla strips at the bottom of a greased 9×13-inch baking dish.
8. Spoon half of the beef mixture over the tortilla strips, then sprinkle 1 cup of shredded cheddar cheese on top.
9. Repeat the layers with the remaining tortilla strips, beef mixture, and cheese.
10. Bake for 20-25 minutes until the casserole is hot and the cheese is melted and bubbly.
11. Garnish with chopped cilantro before serving.

Shepherd’s Pie Casserole

Shepherd’s Pie Casserole perfectly marries tender ground lamb with savory vegetables, all topped with fluffy mashed potatoes. It’s pure comfort in every bite.

Ingredients for Shepherd’s Pie Casserole

• 1 lb ground lamb
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup peas
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 4 cups mashed potatoes
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup shredded cheddar cheese (optional)

Instructions

1. Preheat oven to 375°F. This sets the stage for a perfectly baked casserole.
2. Cook lamb. Heat olive oil in a large skillet over medium heat. Add ground lamb and cook until browned, breaking it up with a spoon.
3. Sauté vegetables. Add diced onions and minced garlic to the skillet. Cook until onions are translucent, about 5 minutes.
4. Mix in vegetables and condiments. Stir in diced carrots, peas, tomato paste, beef broth, and Worcestershire sauce. Season with salt and pepper.
5. Simmer. Reduce heat and let the mixture simmer for 10 minutes until the sauce thickens and vegetables are tender.
6. Transfer to baking dish. Pour the meat and vegetable mixture into a greased 9×13-inch baking dish.
7. Add mashed potatoes. Spread the mashed potatoes evenly over the top of the meat mixture. For a crispy top, you can use a fork to create texture on the potatoes.
8. Optional cheese topping. Sprinkle shredded cheddar cheese over the mashed potatoes if desired.
9. Bake. Place the dish in the preheated oven and bake for 20-25 minutes until the top is golden brown.
10. Cool and serve. Allow the casserole to cool for a few minutes before serving.

This Shepherd’s Pie Casserole is sure to become a family favorite, bringing warmth and flavor to any fall Sunday dinner.

Vegan Lentil and Spinach Casserole

A hearty and nutritious option, the Vegan Lentil and Spinach Casserole is perfect for a plant-based Sunday dinner.

Ingredients for Vegan Lentil and Spinach Casserole

Gather these ingredients for a delectable vegan casserole:

1. 1 cup dried green or brown lentils, rinsed
2. 2 cups vegetable broth
3. 1 onion, finely chopped
4. 3 garlic cloves, minced
5. 1 can (14.5 oz) diced tomatoes
6. 1 cup fresh spinach, chopped
7. 1 teaspoon dried thyme
8. 1 teaspoon dried oregano
9. Salt and pepper to taste
10. 2 tablespoons olive oil
11. 1/2 cup breadcrumbs (optional for topping)

Instructions

1. Cook lentils: Combine lentils and vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender. Drain any excess liquid.
2. Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add onions and garlic. Cook for 5 minutes until onions are translucent.
3. Combine ingredients: Add diced tomatoes, cooked lentils, spinach, thyme, oregano, salt, and pepper to the skillet. Stir well and cook for another 5 minutes until spinach wilts.
4. Transfer to baking dish: Preheat your oven to 375°F (190°C). Transfer the lentil and spinach mixture to a greased casserole dish. Sprinkle breadcrumbs on top if using.
5. Bake casserole: Bake uncovered for 20 minutes, or until the breadcrumbs are golden brown and the casserole is bubbly.
6. Serve and enjoy: Let the casserole cool for a few minutes before serving. Enjoy this delicious vegan dish with family and friends.

Italian Sausage and Pasta Bake

This Italian Sausage and Pasta Bake is sure to become a fall favorite with its comforting layers of seasoned sausage, pasta, and gooey cheese.

Ingredients for Italian Sausage and Pasta Bake

• 1 pound Italian sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 (24-ounce) jar marinara sauce
• 1 (15-ounce) can crushed tomatoes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces rigatoni or penne pasta
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 375°F. Grease a large baking dish.
2. Cook the pasta according to package directions until just al dente, then drain and set aside.
3. Brown the sausage in a large skillet over medium heat, breaking up the meat with a spoon.
4. Sauté the onion and garlic in the same skillet until softened.
5. Add the red pepper flakes, marinara sauce, crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
6. Combine the cooked pasta with the sauce mixture, stirring well to coat.
7. Layer half the pasta mixture in the prepared baking dish. Sprinkle half the mozzarella and Parmesan cheese on top.
8. Top with the remaining pasta mixture, followed by the rest of the cheeses.
9. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
10. Garnish with fresh basil leaves before serving.

Caramelized Onion and Potato Gratin

This caramelized onion and potato gratin is a luxurious take on the classic potato bake, perfect for adding elegance to your Sunday dinner.

Ingredients for Caramelized Onion and Potato Gratin

• 4 large Russet potatoes, thinly sliced
• 3 large onions, thinly sliced
• 3 tablespoons butter
• 2 tablespoons olive oil
• 2 cups heavy cream
• 2 cups grated Gruyère cheese
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. Caramelize onions. Heat olive oil and butter in a large skillet over medium heat. Add sliced onions, cooking for about 20-25 minutes until they are golden and caramelized. Stir frequently to avoid burning.
2. Preheat oven. Preheat your oven to 375°F (190°C).
3. Prepare potatoes. Thinly slice the potatoes using a mandoline or sharp knife to ensure even cooking.
4. Layer ingredients. In a greased baking dish, layer half of the potato slices, followed by a layer of half the caramelized onions. Sprinkle with half the thyme, salt, and pepper. Repeat these layers with the remaining potatoes and onions.
5. Add cream and cheese. Pour the heavy cream over the layered potatoes and onions. Sprinkle grated Gruyère cheese evenly on top. Add a pinch of nutmeg for an extra layer of flavor.
6. Bake gratin. Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes or until the potatoes are tender and the top is golden and bubbly.
7. Garnish and serve. Let the gratin cool for about 10 minutes before serving. Garnish with additional thyme leaves if desired.

Mushroom and Wild Rice Casserole

Ingredients for Mushroom and Wild Rice Casserole

• Wild rice: 1 cup, uncooked
• Mushrooms: 2 cups, sliced (e.g., cremini, button, or a mix)
• Butter: 2 tablespoons
• Onion: 1, finely chopped
• Garlic: 2 cloves, minced
• Vegetable broth: 2 cups
• Heavy cream: 1 cup
• Parmesan cheese: 1/2 cup, grated
• Thyme: 1 teaspoon, dried
• Parsley: Fresh, chopped, for garnish
• Salt and pepper: To taste

Instructions

1. Cook wild rice. Rinse the wild rice under cold water, then cook it in a pot with 2 cups of vegetable broth according to package directions. Once tender, drain any excess liquid and set aside.
2. Sauté mushrooms. Melt butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and sliced mushrooms, cooking until mushrooms are golden brown.
3. Combine ingredients. Stir in the cooked wild rice, heavy cream, grated Parmesan cheese, and dried thyme. Season with salt and pepper to taste.
4. Bake casserole. Preheat the oven to 350°F (175°C). Transfer the mixture to a greased baking dish. Bake for 20-25 minutes, or until the top is slightly golden and the casserole is bubbling.
5. Garnish and serve. Remove from the oven and let it sit for a few minutes. Garnish with chopped fresh parsley before serving to add a pop of color and fresh flavor.

Traditional Mac and Cheese Casserole

Nothing beats a classic for a cozy fall Sunday dinner. My Traditional Mac and Cheese Casserole brings together cheesy goodness and comforting flavors, perfect for the cooler days.

Ingredients for Traditional Mac and Cheese Casserole

Here’s what you’ll need:

• 16 ounces elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 4 cups shredded cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 cup breadcrumbs
• 2 tablespoons melted butter

Instructions

1. Cook pasta: Boil elbow macaroni in salted water according to package directions. Drain and set aside.
2. Prepare cheese sauce: In a large saucepan, melt butter over medium heat. Add flour and whisk until lightly browned, about 1 minute. Gradually whisk in milk and cream, cooking until the mixture thickens.
3. Add cheese and seasoning: Remove the saucepan from heat. Stir in 3 cups of shredded cheddar cheese, salt, pepper, and smoked paprika until smooth.
4. Combine pasta and sauce: Mix the cooked macaroni into the cheese sauce, ensuring every piece is well-coated.
5. Assemble casserole: Preheat the oven to 350°F. Spoon the mac and cheese into a greased baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
6. Prepare topping: Mix breadcrumbs with melted butter in a small bowl. Sprinkle this mixture evenly over the casserole.
7. Bake: Place the dish in the oven and bake for 25-30 minutes, until the top is golden and bubbling.
8. Serve: Let the casserole rest for a few minutes before serving. Enjoy a warm, cheesy slice that’s sure to be a hit with everyone at the table.

Conclusion

Fall is the perfect time to gather with loved ones and enjoy a comforting Sunday dinner. These 18 casseroles offer a variety of flavors and ingredients that capture the essence of the season. From hearty beef and vegetable combinations to creamy chicken and mushroom bakes there’s something for everyone.

Whether you’re in the mood for a classic tuna noodle casserole or want to try something new like the butternut squash and sage casserole these recipes are sure to delight. Each dish is designed to warm your soul and make your Sunday dinners memorable.

I hope these casseroles inspire you to create delicious meals that bring comfort and joy to your table. Happy cooking!