Casseroles From Scratch: 12 Grandma Classics Without a Single Can of Soup

Casseroles from scratch taste the way grandma’s casseroles were supposed to taste. For decades, most church supper recipes started with a can of cream of mushroom or cream of chicken soup. It is easy, but five minutes with butter, flour and milk makes a sauce that is creamier, richer and less salty, and you probably have all three in the kitchen right now. Home cooks are rediscovering this, and a new video about why casseroles deserve another look has passed half a million views in three weeks. Here is the master sauce, then the classics rebuilt the homemade way..

Casseroles From Scratch Start With Chicken and Rice

Chicken and rice is the casserole most of us grew up on. Made with a homemade sauce instead of the can, it turns silky and full of real chicken flavor. Cook the rice partway first so it finishes perfectly in the oven. A buttery cracker topping makes it taste like Sunday dinner. Every recipe below starts with the same simple sauce..

You will need: 3 cups cooked chicken, 1 cup long grain rice, 4 tbsp butter, 1 onion diced, 1 cup sliced mushrooms, 1/4 cup flour, 2 cups chicken broth, 1 cup milk, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp thyme, 1 cup shredded cheddar, 1 sleeve butter crackers crushed with 3 tbsp melted butter.

How to make it: 1. Simmer the rice in salted water 10 minutes and drain. 2. Melt the butter and cook the onion and mushrooms 5 minutes. 3. Stir in the flour for 1 minute. 4. Whisk in the broth and milk and simmer until thick. 5. Stir in the chicken, rice, seasonings and cheese and pour into a 9×13 dish. 6. Top with buttery crackers and bake at 375F for 30 minutes.

The Cream of Anything Sauce

This one sauce replaces every can of cream soup in grandma’s recipe box. Melt butter, stir in flour, then whisk in milk or broth until it thickens. For cream of mushroom, cook chopped mushrooms in the butter first. For cream of chicken, use chicken broth. For cream of celery, add finely chopped celery. One batch equals about two cans of soup. It is the base of all casseroles from scratch. Which version will you make first?

You will need: 4 tbsp butter, 1/4 cup all-purpose flour, 1 cup milk, 1 cup chicken or vegetable broth, 1/2 tsp salt, 1/4 tsp pepper, pinch of garlic powder. Optional: 1 cup chopped mushrooms, or 1/2 cup finely chopped celery.

How to make it: 1. Melt the butter in a saucepan over medium heat (cook mushrooms or celery in it first if using). 2. Whisk in the flour and cook 1 minute. 3. Slowly whisk in the milk and broth. 4. Simmer 3 to 4 minutes, whisking, until thick. 5. Season with salt, pepper and garlic powder. 6. Use right away or chill up to 3 days.

Green Bean Casserole With Homemade Crispy Onions

The holiday classic gets a big upgrade with fresh green beans, a real mushroom sauce and crispy onions you fry yourself. It tastes brighter and less salty than the can version, and the onions stay crunchy longer. Like most casseroles from scratch, the sauce and beans can be made a day ahead. Will you try it at Thanksgiving this year?

You will need: 1 1/2 lb fresh green beans trimmed and blanched, 8 oz mushrooms chopped, 1 recipe scratch sauce (made with half milk, half broth), 1/2 cup parmesan. Onions: 2 onions thinly sliced, 1/2 cup flour, 1 tsp salt, oil for frying.

How to make it: 1. Toss the onion slices in seasoned flour and fry in 350F oil until golden, then drain. 2. Make the scratch sauce with the mushrooms cooked in the butter. 3. Stir in the green beans and parmesan. 4. Spread in a baking dish. 5. Bake at 375F for 20 minutes. 6. Top with the crispy onions and bake 5 minutes more.

Tuna Noodle Bake the Old-Fashioned Way

Tuna noodle casserole was a weeknight staple for generations, and the from-scratch version is a revelation. A quick white sauce with sharp cheddar coats egg noodles, peas and flaky tuna, all under a crunchy buttered breadcrumb top. Allrecipes’ tuna noodle casserole from scratch has more than 1,700 ratings for good reason. Peas or no peas?

You will need: 12 oz wide egg noodles cooked al dente, 2 (5 oz) cans tuna drained, 1 cup frozen peas, Scratch sauce: 4 tbsp butter, 1/4 cup flour, 2 cups milk or half broth and half milk, salt and pepper. 1 1/2 cups shredded cheddar, 1/2 cup panko mixed with 2 tbsp melted butter.

How to make it: 1. Make the scratch sauce and stir in 1 cup of the cheddar. 2. Fold in the noodles, tuna and peas. 3. Spread in a buttered 2-quart dish. 4. Top with the rest of the cheese and the buttered panko. 5. Bake at 375F for 25 minutes until bubbling. 6. Rest 5 minutes before serving.

Pork Chop and Rice Bake, One of the Easiest Casseroles From Scratch

This retro one-dish dinner bakes pork chops right on top of creamy rice, so the juices season everything underneath. The homemade sauce keeps the rice tender and rich without the salty can. Brown the chops first for the best flavor. It is a hearty, budget-friendly Sunday supper. Bone-in or boneless?

You will need: 4 pork chops (bone-in or boneless), salt, pepper, paprika, 1 1/4 cups uncooked long grain rice, 1 onion diced, 1 recipe scratch sauce made with chicken broth, 1 1/2 cups extra chicken broth, 1/2 tsp thyme.

How to make it: 1. Season and brown the chops 2 minutes per side. 2. Spread the rice and onion in a greased 9×13 dish. 3. Whisk the scratch sauce with the extra broth and thyme and pour over the rice. 4. Lay the chops on top. 5. Cover tightly with foil and bake at 350F for 1 hour. 6. Uncover and bake 10 minutes until the chops reach 145F.

King Ranch Chicken Without the Can

This Texas favorite layers corn tortillas, chicken, peppers and a creamy chile sauce like a Tex-Mex lasagna. The scratch version uses a white sauce stirred with diced tomatoes and green chiles, plus plenty of cheddar. Like all good casseroles from scratch, it is perfect for potlucks and freezes well. Serve with sour cream and a crisp salad. Mild or spicy?

You will need: 12 corn tortillas torn, 3 cups shredded chicken, 1 onion and 1 bell pepper diced, Scratch sauce: 4 tbsp butter, 1/4 cup flour, 2 cups milk or half broth and half milk, salt and pepper. 1 (10 oz) can diced tomatoes with green chiles, 1 tsp chili powder, 1 tsp cumin, 2 1/2 cups shredded cheddar.

How to make it: 1. Cook the onion and pepper in the butter before adding the flour for the sauce. 2. Finish the scratch sauce with chicken broth and milk. 3. Stir in the tomatoes, chili powder and cumin. 4. Layer tortillas, chicken, sauce and cheese twice in a 9×13 dish. 5. Top with cheese. 6. Bake at 350F for 35 to 40 minutes.

Chicken Divan With a Homemade Cheese Sauce

Chicken divan started at a New York restaurant and became a 1960s dinner party favorite. Broccoli and sliced chicken bake under a creamy cheese sauce with a little lemon and a crunchy top. Casseroles from scratch like this one taste elegant enough for company. It is also a smart way to use leftover chicken or turkey. Broccoli fan?

You will need: 4 cups broccoli florets steamed, 3 cups sliced cooked chicken, Scratch sauce: 4 tbsp butter, 1/4 cup flour, 2 cups milk or half broth and half milk, salt and pepper. 1 cup shredded sharp cheddar, 1 tbsp lemon juice, 1/2 tsp curry powder (optional), 1/2 cup breadcrumbs, 2 tbsp melted butter.

How to make it: 1. Arrange the broccoli in a buttered baking dish. 2. Layer the chicken on top. 3. Make the scratch sauce and stir in the cheese, lemon juice and curry powder. 4. Pour the sauce over everything. 5. Sprinkle with buttered breadcrumbs. 6. Bake at 350F for 25 to 30 minutes until bubbling.

Cheesy Hashbrown Casserole From Scratch

The famous cheesy potato casserole is usually made with canned soup. This version uses a sour cream and cheddar white sauce that bakes up creamy and rich, with a crunchy cornflake topping. It is one of the most loved casseroles from scratch for holiday brunch or next to a ham. Make it the night before and bake in the morning. Cornflakes or crushed crackers?

You will need: 2 lb frozen shredded hash browns thawed, 1/2 onion finely diced, Scratch sauce: 4 tbsp butter, 1/4 cup flour, 2 cups milk or half broth and half milk, salt and pepper. 1 cup sour cream, 2 cups shredded cheddar, 2 cups cornflakes crushed with 3 tbsp melted butter.

How to make it: 1. Make the scratch sauce with milk and broth, cooking the onion in the butter first. 2. Stir in the sour cream and cheddar off the heat. 3. Fold in the hash browns. 4. Spread in a buttered 9×13 dish. 5. Top with buttered cornflakes. 6. Bake at 350F for 45 minutes until golden.

Beef Noodle Casserole With Sour Cream

Ground beef, egg noodles and a tangy tomato and sour cream sauce make a cozy family casserole that tastes like a cross between stroganoff and lasagna. Of all the casseroles from scratch here, it is the cheapest and most loved by kids. Add the sour cream off the heat so it stays smooth. For more potluck favorites, see our church supper casseroles. Would your family ask for seconds?

You will need: 1 lb ground beef, 1 onion diced, 2 cloves garlic, 1 (15 oz) can tomato sauce, 1 tsp salt, 1/2 tsp pepper, 12 oz egg noodles cooked, 1 cup sour cream, 4 oz cream cheese, 4 green onions sliced, 1 1/2 cups shredded cheddar.

How to make it: 1. Brown the beef with the onion and garlic and drain. 2. Stir in the tomato sauce and seasonings and simmer 5 minutes. 3. Off the heat, mix the sour cream, cream cheese and green onions with the noodles. 4. Layer noodles and beef sauce in a 9×13 dish. 5. Top with cheddar. 6. Bake at 350F for 25 minutes.

Chicken and Biscuit Bake: Casseroles From Scratch at Their Coziest

Think chicken pot pie, but with fluffy biscuits on top instead of a crust. The creamy chicken and vegetable filling comes together in one skillet with the scratch sauce, then biscuits bake right on top. Use homemade or store-bought biscuit dough. It is pure comfort on a chilly night. Would you fight over the biscuits?

You will need: 3 cups diced cooked chicken, 2 cups frozen mixed vegetables, 1 onion diced, Scratch sauce: 4 tbsp butter, 1/4 cup flour, 2 cups milk or half broth and half milk, salt and pepper. 1/2 tsp thyme, 8 biscuits (homemade or refrigerated dough).

How to make it: 1. Cook the onion in the butter, then make the scratch sauce with broth and milk. 2. Stir in the chicken, vegetables and thyme. 3. Pour into a 9×13 dish. 4. Arrange the biscuits on top. 5. Bake at 400F for 18 to 22 minutes until the biscuits are golden. 6. Rest 5 minutes before serving.

Ham and Potato Au Gratin, the Sunday Classic

Thin potato slices bake in a garlicky cheese sauce with cubes of ham until they are tender and golden on top. It is a great way to use leftover holiday ham. The from-scratch sauce keeps the potatoes creamy, never grainy. Slice the potatoes thin and evenly for the best results. A mandoline helps, but a sharp knife works too. Ham or bacon?

You will need: 3 lb Yukon Gold potatoes thinly sliced, 2 cups diced ham, Scratch sauce: 4 tbsp butter, 1/4 cup flour, 2 cups milk or half broth and half milk, salt and pepper. 2 cloves garlic minced, 2 cups shredded Gruyere or cheddar, fresh thyme.

How to make it: 1. Make the scratch sauce with all milk, adding the garlic. 2. Stir in half the cheese off the heat. 3. Layer half the potatoes and ham in a buttered dish. 4. Pour half the sauce over and repeat. 5. Top with the rest of the cheese. 6. Cover and bake at 375F for 45 minutes, then uncover for 20 to 30 minutes.

Make-Ahead Tips for Casseroles From Scratch

Casseroles from scratch freeze and reheat beautifully, so these are great for meal trains and busy holiday weeks. Assemble the casserole without the crunchy topping, cover tightly and freeze up to 3 months. Thaw overnight in the fridge and add the topping before baking. Keep cheese for the end so the sauce stays smooth. Low heat and a whisk stop lumps. Who would you bring one to?

You will need: Foil or freezer-safe pans with lids, plastic wrap, heavy-duty foil, labels, a whisk, a heavy saucepan. Extra milk or broth to loosen a sauce that thickens too much.

How to make it: 1. Cool the sauce and filling completely before assembling. 2. Leave off breadcrumb, cracker or biscuit toppings. 3. Wrap tightly with plastic wrap and foil and label. 4. Freeze up to 3 months. 5. Thaw in the fridge overnight. 6. Add the topping and bake 15 to 20 minutes longer than the recipe says, until 165F in the center.