Thanksgiving Casserole Magic: 14 One-Pan Bakes That Give You the Whole Feast Without the Whole Day

A Thanksgiving casserole can carry the whole feast in one dish, and that is exactly why so many home cooks are swapping the five-burner marathon for a single golden pan. Turkey, stuffing, gravy, mashed potatoes and cranberry all end up layered together, baked until bubbling and served with one big spoon. It is the kind of dinner that feels generous without keeping you at the stove from sunrise. Hosts with small kitchens love it, so do busy parents, and so does anyone cooking for a smaller crowd this year. Some of these bakes start with a store-bought rotisserie chicken, some use a fresh turkey breast, and a few go overnight in the fridge or simmer away in a slow cooker. Every one of them brings that cozy holiday flavor to the table, with far fewer dishes waiting in the sink afterward..

Rotisserie Chicken and Stuffing Thanksgiving Casserole

This is the bake that started the whole trend on family feeds, and it earns its spot at the top. Shredded rotisserie chicken, peas, carrots and celery sit in a silky gravy sauce, then disappear under a thick blanket of herbed stuffing that crisps in the oven. Every scoop tastes like a full holiday plate. If you love that crunchy top as much as we do, our stuffing recipes everyone asks for will give you even more ideas for the crust..

You will need: 1 rotisserie chicken (shredded), 2 cups frozen peas and carrots, 1 cup diced celery, 1 can cream of chicken soup, 1 cup chicken broth, 1 box herb stuffing mix, 4 tablespoons melted butter, 1 teaspoon dried sage.

How to make it: 1. Heat the oven to 375°F and grease a 9×13 dish. 2. Stir chicken, vegetables, soup, half the broth and sage, then spread in the dish. 3. Toss stuffing mix with butter and the rest of the broth. 4. Scatter over the top. 5. Bake 30 to 35 minutes until golden and bubbling.

Turkey and Gravy Mashed Potato Bake

This Thanksgiving casserole is the plate you build at the buffet, already stacked for you. Sliced turkey breast and sweet peas go into the dish first, swimming in a rich brown gravy, then a thick layer of buttery mashed potatoes gets swirled over the top. A handful of cheddar melts into the peaks and turns them crisp and golden. Kids tend to dig straight for the potato layer, and grown-ups go back for the gravy. It reheats beautifully, so you can bake it the night before and slide it back into the oven at dinnertime.

You will need: 1 1/2 pounds cooked turkey breast (sliced), 1 cup frozen peas, 2 cups turkey or beef gravy, 5 cups mashed potatoes, 1 cup shredded cheddar, 2 tablespoons chopped chives, salt and pepper.

How to make it: 1. Heat the oven to 375°F. 2. Layer turkey and peas in a 2 1/2 quart dish and pour the gravy over. 3. Spread mashed potatoes on top and swirl with a fork. 4. Sprinkle with cheddar. 5. Bake 30 minutes, then broil 2 minutes for crisp peaks. Finish with chives.

Creamy Turkey Egg Noodle Casserole

Wide egg noodles soak up a creamy sauce like nothing else, which makes this one of the most comforting dishes in the lineup. Diced turkey, mushrooms and peas fold into a sauce made with broth, a splash of milk and a little sour cream, then the whole thing hides under buttery cracker crumbs. It tastes like the casseroles grandmothers carried to church suppers, turned into a Thanksgiving casserole built around the holiday bird. Serve it with a bowl of cranberry sauce on the side for a bright, tangy contrast to all that creaminess.

You will need: 12 ounces wide egg noodles, 3 cups diced cooked turkey, 8 ounces sliced mushrooms, 1 cup peas, 2 cups chicken broth, 1 cup milk, 1/2 cup sour cream, 3 tablespoons flour, 4 tablespoons butter, 1 cup crushed buttery crackers.

How to make it: 1. Cook noodles until just tender and drain. 2. Melt 2 tablespoons butter, cook mushrooms, stir in flour, then whisk in broth and milk until thick. 3. Stir in sour cream, turkey, peas and noodles. 4. Spread in a greased 9×13 dish. 5. Top with crackers tossed in the remaining melted butter and bake at 350°F for 25 minutes.

Cornbread Dressing Chicken Bake

Across the South, dressing is made with crumbled cornbread, and it is often the dish people fight over first. This version turns it into a complete Thanksgiving casserole by folding in tender chunks of chicken, sauteed onion and celery, and plenty of sage. The cornbread soaks up rich broth and bakes into a tender, savory center with crisp golden edges. Bake a pan of cornbread the day before so it has time to dry out a little, which helps it hold its shape. A drizzle of warm gravy over each serving makes it feel like the full holiday plate.

You will need: 6 cups crumbled day-old cornbread, 2 cups cubed bread, 3 cups diced cooked chicken, 1 cup diced onion, 1 cup diced celery, 2 teaspoons dried sage, 3 cups chicken broth, 2 eggs (beaten), 4 tablespoons butter.

How to make it: 1. Heat the oven to 375°F. 2. Cook onion and celery in butter until soft. 3. In a big bowl, combine cornbread, bread, chicken, vegetables and sage. 4. Stir in eggs and broth until moist. 5. Spread in a greased 9×13 dish and bake 40 to 45 minutes until golden.

Classic Green Bean Casserole With Crispy Onions

No list of holiday casseroles would be complete without this one, which has been part of the November table for generations. Tender green beans bake in a creamy mushroom sauce under a crunchy layer of fried onions that everyone tries to sneak from the corners. To turn it into a main dish, simply stir in two cups of diced turkey or chicken before baking and serve it with warm rolls. Fresh green beans give a brighter snap, while frozen ones make it an easy weeknight bake any time of year.

You will need: 1 1/2 pounds green beans (trimmed and cut), 1 can cream of mushroom soup, 3/4 cup milk, 1 teaspoon soy sauce, 1/4 teaspoon black pepper, 1 1/2 cups crispy fried onions, 2 cups diced cooked turkey (optional).

How to make it: 1. Heat the oven to 350°F. 2. Blanch fresh green beans 4 minutes and drain. 3. Stir soup, milk, soy sauce and pepper in a 1 1/2 quart dish. 4. Add beans, half the onions and turkey if using. 5. Bake 25 minutes, top with the remaining onions and bake 5 minutes more.

Sweet Potato Sausage Stuffing Bake

Two holiday favorites end up in one Thanksgiving casserole here, and the result is sweet, savory and seriously addictive. Roasted sweet potato cubes caramelize at the edges, browned sausage adds a rich, peppery bite, and toasted bread soaks up broth infused with sage and onion. It works as a hearty side next to roast turkey, but with that much sausage in the mix it easily stands as dinner on its own. Crisp a few sage leaves in butter and scatter them over the top just before serving for a lovely finish.

You will need: 1 pound pork sausage, 2 medium sweet potatoes (peeled and cubed), 8 cups cubed day-old bread, 1 cup diced onion, 1 cup diced celery, 2 tablespoons chopped fresh sage, 2 1/2 cups chicken broth, 2 eggs, 3 tablespoons butter.

How to make it: 1. Roast sweet potatoes at 400°F for 20 minutes. 2. Brown sausage, then cook onion and celery in the drippings with butter. 3. Toss bread, sausage, vegetables, sweet potatoes and sage. 4. Whisk eggs with broth and pour over. 5. Bake in a greased 9×13 dish at 375°F for 35 to 40 minutes.

Thanksgiving Casserole With a Tater Tot Crown

Midwestern hotdish fans will recognize this crispy, crowd-pleasing idea right away. Instead of mashed potatoes, the turkey, green beans and corn get tucked under neat rows of frozen potato tots that bake up golden and crunchy. A creamy gravy sauce keeps everything tender underneath, and a sprinkle of cheddar ties it together. It is the dish kids ask for by name, and it travels well to a potluck in its own baking pan. Line the tots up in straight rows for that classic look, or scatter them loosely for extra crispy edges.

You will need: 1 1/2 pounds diced cooked turkey, 2 cups green beans, 1 cup corn, 1 can cream of chicken soup, 1 cup turkey gravy, 1 cup shredded cheddar, 1 bag (32 ounces) frozen potato tots, salt and pepper.

How to make it: 1. Heat the oven to 400°F. 2. Mix turkey, green beans, corn, soup and gravy, then season. 3. Spread in a greased 9×13 dish and sprinkle with half the cheese. 4. Arrange tots on top in rows. 5. Bake 40 minutes until crisp, add remaining cheese and bake 5 minutes more.

Cranberry Turkey Bake With Stuffing Crumble

Sweet and tart cranberry sauce rarely gets a starring role, but this bake changes that. Diced turkey breast sits in a light, creamy herb sauce, ribbons of whole-berry cranberry sauce get swirled through, and a buttery crumble of crushed stuffing mix and chopped walnuts goes on top. The tangy bites of fruit cut through the richness, so it never feels heavy. It is a smart Thanksgiving casserole when you are hosting just a few people and want something that looks festive without much effort. Extra crumble keeps well in a jar for the next bake.

You will need: 3 cups diced cooked turkey breast, 1 can cream of chicken soup, 1/2 cup sour cream, 1 teaspoon dried thyme, 1 cup whole-berry cranberry sauce, 2 cups dry stuffing mix (crushed), 1/2 cup chopped walnuts, 5 tablespoons melted butter.

How to make it: 1. Heat the oven to 350°F. 2. Mix turkey, soup, sour cream and thyme and spread in an oval or 8×8 dish. 3. Spoon cranberry sauce over and swirl lightly. 4. Toss stuffing crumbs and walnuts with butter. 5. Scatter on top and bake 30 minutes until crisp.

Slow Cooker Thanksgiving Casserole

When the oven is packed with pies and rolls, the slow cooker quietly takes over the main course. Turkey tenderloins, potatoes, green beans and carrots go in first with a creamy gravy, then a layer of buttered stuffing mix steams on top until soft and savory. By dinnertime the whole house smells like a holiday kitchen, and you barely lifted a finger. For a slightly crisp top, slide the cooked stuffing layer under a hot broiler in an oven-safe dish for a couple of minutes before serving. This hands-off Thanksgiving casserole frees you up to actually enjoy your guests.

You will need: 2 pounds turkey tenderloins (cut in chunks), 1 pound baby potatoes (halved), 2 cups green beans, 2 carrots (sliced), 1 can cream of chicken soup, 1 cup turkey gravy, 1 box stuffing mix, 1/2 cup chicken broth, 4 tablespoons melted butter.

How to make it: 1. Grease a 6 quart slow cooker. 2. Add turkey, potatoes, green beans and carrots. 3. Stir soup and gravy together and pour over. 4. Toss stuffing mix with butter and broth and spread on top. 5. Cover and cook on low 6 hours or high 3 hours until the turkey is cooked through.

Turkey Tetrazzini, the Creamy Pasta Classic

This old-fashioned favorite has been on American tables for more than a century, and it still disappears fast. Spaghetti, tender turkey and mushrooms get tossed in a velvety sauce with a splash of sherry or extra broth, then baked under a golden layer of Parmesan and breadcrumbs. It is rich, cozy and easy to stretch for a crowd. Turkey sits at the center of so many holiday meals, and Allrecipes gathers plenty of turkey bake ideas if you want even more ways to bake it into dinner.

You will need: 12 ounces spaghetti, 3 cups diced cooked turkey, 8 ounces sliced mushrooms, 4 tablespoons butter, 1/4 cup flour, 2 cups chicken broth, 1 cup milk, 1/4 cup dry sherry or extra broth, 3/4 cup grated Parmesan, 1/2 cup breadcrumbs.

How to make it: 1. Cook spaghetti until just tender. 2. Cook mushrooms in butter, stir in flour, then whisk in broth, milk and sherry until thick. 3. Stir in half the Parmesan, the turkey and pasta. 4. Spread in a greased 9×13 dish. 5. Top with breadcrumbs and remaining cheese and bake at 375°F for 25 minutes.

Chicken Wild Rice Casserole With Stuffing Topping

Nutty wild rice brings a hearty, earthy feel to the table and pairs beautifully with sage and thyme. Here it cooks up with chicken, mushrooms and a creamy sauce, then gets finished with a crunchy stuffing topping that tastes like the best corner piece of the dressing pan. Wild rice is a tradition in Minnesota and around the Great Lakes, where this kind of bake shows up at almost every holiday gathering. It is a filling, freezer friendly Thanksgiving casserole and a nice change from potatoes. Add dried cranberries for little pops of sweetness throughout.

You will need: 1 1/2 cups wild rice blend (uncooked), 3 cups diced cooked chicken, 8 ounces mushrooms, 1 cup diced onion, 1 can cream of mushroom soup, 1 cup chicken broth, 1/2 cup sour cream, 1/2 cup dried cranberries, 2 cups stuffing mix, 4 tablespoons melted butter.

How to make it: 1. Cook the wild rice according to the package. 2. Saute mushrooms and onion. 3. Stir rice, chicken, vegetables, soup, broth, sour cream and cranberries together. 4. Spread in a greased 9×13 dish. 5. Top with stuffing mix tossed in butter and bake at 350°F for 30 to 35 minutes.

Mini Thanksgiving Casserole Cups in Ramekins

Individual ramekins turn the whole feast into a personal portion, and they look adorable lined up on a board. Each one gets a spoonful of turkey and gravy with vegetables, a layer of mashed potatoes, a sprinkle of toasted stuffing crumbs and a little dollop of cranberry sauce on top. They are perfect for a small household, a Friendsgiving or a dinner where everyone wants their own crispy edges. Make them a day ahead, cover with foil and bake straight from the fridge, adding about ten minutes to the time.

You will need: 2 cups diced cooked turkey, 1 cup peas and carrots, 1 1/2 cups turkey gravy, 3 cups mashed potatoes, 1 1/2 cups dry stuffing mix, 3 tablespoons melted butter, 1/2 cup whole-berry cranberry sauce, 6 ramekins (8 ounces each).

How to make it: 1. Heat the oven to 375°F and set ramekins on a baking sheet. 2. Mix turkey, vegetables and gravy and divide among ramekins. 3. Top each with mashed potatoes. 4. Toss stuffing mix with butter and sprinkle over. 5. Bake 20 to 25 minutes and top each with cranberry sauce.

Thanksgiving Breakfast Casserole With Stuffing

Holiday mornings deserve something special, and this overnight Thanksgiving casserole brings the flavors of the feast to the breakfast table. Cubes of herbed bread, crumbled breakfast sausage and a little diced turkey soak in a savory egg custard overnight, then bake into a puffy, golden casserole with crispy cheddar edges. Assemble it the evening before, and all you have to do in the morning is switch on the oven. It is a lovely way to feed overnight guests before the big meal, and it keeps everyone happy while the turkey roasts.

You will need: 1 pound breakfast sausage, 1 cup diced cooked turkey, 8 cups cubed herb bread or dry stuffing cubes, 2 cups shredded cheddar, 10 eggs, 2 1/2 cups milk, 1 teaspoon dried sage, salt and pepper.

How to make it: 1. Brown sausage and drain. 2. Layer bread, sausage, turkey and half the cheese in a greased 9×13 dish. 3. Whisk eggs, milk, sage, salt and pepper and pour over. 4. Top with remaining cheese, cover and chill overnight. 5. Bake at 350°F for 50 to 55 minutes until set in the center.

Turkey Shepherd’s Pie

Shepherd’s pie has always been about turning simple ingredients into something deeply comforting, and turkey fits right in. Ground or diced turkey simmers with carrots, peas, onion and a savory gravy, then gets topped with a thick layer of mashed potatoes that browns in the oven. Rake the top with a fork before baking so the ridges turn extra crisp. It is a Thanksgiving casserole hearty enough for the main event, yet simple enough for a cozy Sunday supper. A sprinkle of fresh thyme and a little melted butter on top make every serving shine.

You will need: 1 1/2 pounds ground turkey, 1 cup diced onion, 2 carrots (diced), 1 cup peas, 2 tablespoons flour, 1 1/4 cups chicken broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 4 cups mashed potatoes, 2 tablespoons butter.

How to make it: 1. Heat the oven to 400°F. 2. Brown turkey with onion and carrots. 3. Stir in flour, then broth, Worcestershire and thyme, and simmer until thick. Add peas. 4. Spread in a deep 2 1/2 quart dish and cover with mashed potatoes. 5. Dot with butter and bake 25 minutes until golden.