Ina Garten's Best Casserole Recipes

Ina Garten's best casserole recipes are delicious and suit many different tastes whether you prefer something on the sweeter side or a dish filled with creamy cheese. This list includes recipes like Mac and Cheese Casserole, Raspberry Baked French Toast Casserole, and many more.

Ina Garten's Best Casserole Recipes

Ina Garten's best casserole recipes are diverse from cauliflower gratin to mac and cheese. All of these recipes can be made ahead and placed in the fridge to reheat for the next day, making meal prep easier throughout the week.

How To Make Casseroles Ahead

Breakfast casseroles typically last for 3 to 4 days in the refrigerator, so you can prepare them ahead of time and store them in the fridge. Whenever you're ready to serve them, just reheat them in the oven or microwave until they reach 165 F.

Ina Garten's Cauliflower Gratin Casserole

Ina Garten's cauliflower gratin casserole is one of my favorite casserole recipes. The casserole is filled with cauliflower and creamy sauce that is made from milk, flour, and plenty of cheese.

Cauliflower Gratin Casserole Ingredients

1 (3 pound) head of cauliflower, cut into large florets
Kosher salt, to taste
4 tablespoons (½ stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
½ teaspoon freshly ground black pepper
¼ teaspoon grated nutmeg
¾ cup freshly grated Gruyere, divided
½ cup freshly grated Parmesan
¼ cup fresh breadcrumbs

How to Make Cauliflower Gratin Casserole

Preheat the oven to 375 F.
Boil the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Then, drain it and set it aside.
In a medium saucepan, melt 2 tablespoon of the butter over low heat.
Add the flour and stir it continuously with a wooden spoon for 2 minutes.
Gradually whisk the hot milk into the butter-flour mixture until it comes to a boil. Continue whisking constantly until the milk mixture has thickened, about 1 minute.
Remove the pan from the heat; add 1 teaspoon of salt along with the pepper, nutmeg, and ½ cup of Gruyere and the Parmesan.
Fill an 8 x11 x 2-inch baking dish with one-third of the sauce.
Put the drained cauliflower on top of the sauce, and then spread the remaining sauce evenly across the top.
Sprinkle the remaining ¼ cup of Gruyere on top along with the breadcrumbs.
Melt the remaining 1 tablespoon butter and drizzle it over the gratin.
Season with salt and pepper to taste.
Bake for 25 to 30 minutes, or until the top is golden brown.
Serve hot or at room temperature.

Ina Garten's Mac and Cheese Casserole

Ina Garten's mac and cheese casserole is a creamy mixture full of cheese, butter, macaroni, and tomatoes. This delicious mac and cheese casserole is very easy and perfect for any day of the week.

Ina Garten Mac and Cheese Casserole — Ina Garten's Mac and Cheese Casserole

Mac and Cheese Casserole Ingredients

Kosher salt, to taste
Vegetable oil
1 pound elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
½ cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
¾ pound fresh tomatoes (4 small)
1 ½ cups fresh white breadcrumbs (5 bread slices, crusts removed)

Mac and Cheese Casserole Instructions

Preheat the oven to 375 F.
Add oil to a large pot of boiling salted water.
Add the macaroni to the boiling water and cook it for 6 to 8 minutes or according to the package instruction.
Drain thoroughly.
In the meantime, heat the milk in a small saucepan until it comes to a simmer (do not let it boil).
Melt 6 tablespoon of butter in a large pot (4 quarts); add the flour and stir until a paste is formed. Whisk constantly for 2 minutes over low heat.
Gradually whisk the hot milk into the flour mixture until smooth; cook, while whisking continuously, until thickened, about 1 to 2 minutes.
Remove the pan from the heat and whisk in the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg.
Mix the cooked macaroni into the cheese mixture until combined.
Transfer to a 3-quart baking dish.
Arrange the sliced tomatoes on top of the macaroni.
Melt the remaining 2 tablespoon of butter and toss it with the fresh breadcrumbs. Sprinkle the breadcrumbs over the top.
Bake for 30 to 35 minutes or until the macaroni is browned on top and the sauce is bubbling.
Serve and enjoy.

Ina Garten's Raspberry Baked French Toast Casserole

Ina Garten's baked French toast casserole with challah and raspberries is breakfast perfection. Try making it for a special weekend brunch along with other foods like scrambled eggs and crispy bacon.

Ina Garten Raspberry Baked French Toast Casserole — Ina Garten's Raspberry Baked French Toast Casserole

Raspberry Baked French Toast Casserole Ingredients

1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 ¾ cups half-and-half
⅓ cup plus 2 tablespoon granulated sugar
⅓ cup lightly packed light brown sugar
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
½ teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces of fresh raspberries
Confectioners' sugar, for serving
Pure maple syrup, for serving

Raspberry Baked French Toast Casserole Instructions

Butter an oval baking dish that is 9 x 13 x 2 inches and set it aside.
Beat the eggs with the half-and-half and whisk in ⅓ cup granulated sugar, brown sugar, vanilla, orange zest, and salt in a large bowl.
Spread half of the diced bread in the prepared baking dish.
Top with the raspberries.
Place the remaining bread on top and pour the egg mixture over it, pressing the bread down to lightly moisten it.
Sprinkle the bread with the remaining sugar. Cover it with plastic wrap and place it in the fridge for 1 hour.
Preheat the oven to 350 F.
Bake the raspberry baked French toast casserole for about 60 to 70 minutes until the custard sets and the top is browned and puffy.
You may cover the casserole with aluminum foil if the top is becoming too browned after 45 minutes.
Allow the casserole to cool for 10 minutes. Then, sprinkle it with confectioners' sugar and garnish it with extra orange zest.
Serve it warm with maple syrup.

Ina Garten's Roasted Vegetable Frittata Casserole

Ina Garten's roasted vegetable frittata casserole is easy. You just pour everything into a baking dish and bake it! The recipe tastes just like a crustless quiche, and it's just as good four days later as it is fresh out of the oven.

Roasted Vegetable Frittata Casserole Ingredients

1 small zucchini, diced into 1-inch pieces
1 red bell pepper, seeded, diced into 1 ½-inch pieces
1 yellow bell pepper, seeded, diced into 1 ½-inch pieces
1 red onion, diced into 1 ½-inch pieces
⅓ cup good quality olive oil
Kosher salt and freshly ground black pepper, to taste
2 teaspoon minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
¼ cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
⅓ cup chopped scallions, white and green parts (3 scallions)
½ cup grated Gruyere cheese

How to Make Roasted Vegetable Frittata Casserole

Preheat the oven to 425 F.
Arrange the zucchini, peppers, and onion on a baking sheet.
Sprinkle the vegetables with 1 ½ teaspoon salt and ½ teaspoon pepper, and drizzle them with olive oil.
Roast for 15 minutes.
Toss the garlic into the vegetables and roast them for another 15 minutes.
Remove the vegetables from the oven and set the temperature to 350 F.
Whisk the eggs with the half-and-half, Parmesan, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl.
Melt the butter in a 10-inch ovenproof skillet set over medium-low heat; saute the scallions for 1 minute. Add the roasted vegetables and toss them with the scallions.
Add the egg mixture to the vegetables and cook for 2 minutes over medium-low heat without stirring.
Place the pan in the oven and bake it until puffed and set in the middle, about 20 minutes.
Top with the Gruyere and bake for 3 minutes more, until the cheese is just melted.
Divide the frittata among 6 or 8 plates and serve it immediately.

Ina Garten's Zucchini Gratin Casserole

TIna Garten's zucchini gratin casserole is a delicious blend of zucchini and onions, all enrobed in a creamy sauce. This is the dish to make when you have an overabundance of garden zucchini in the summer.

Zucchini Gratin Casserole Ingredients

6 tablespoons (¾ stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in half and sliced (3 large)
2 pounds zucchini, sliced into ¼-inch thick slices (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
¾ cup fresh breadcrumbs
¾ cup grated Gruyere

How to Make Zucchini Gratin Casserole

Preheat the oven to 400 F.
In a very large sauté pan, melt the butter over low heat; cook the onions for 20 minutes, or until they are tender but not browned.
Add the zucchini to the skillet, and cook it covered for about 10 minutes, or until tender.
Cook uncovered for 5 more minutes; season the zucchini with salt, pepper, and nutmeg.
Stir the flour into the zucchini.
Stir the hot milk into the zucchini, and cook it for a few minutes until the milk thickens.
Transfer the mixture to an 8 x 10-inch baking dish.
Top the zucchini mixture with the breadcrumbs and Gruyere.
Cut 1 tablespoon of butter into small bits and place it on top of the gratin. Bake the gratin for 20 minutes or until bubbly and browned.
Serve and enjoy.

Ina Garten's French Toast Bread Pudding Casserole

This Ina Garten French toast bread pudding casserole is made of milk, eggs, challah bread, and sugar with a hint of orange. You will get a smooth texture from the custard, which makes this an addictive breakfast option.

French Toast Bread Pudding Casserole Ingredients

1 challah loaf, sliced ¾-inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
Confectioners' sugar and pure maple syrup, for serving

French Toast Bread Pudding Casserole Instructions

Preheat the oven to 350 F.
Arrange the bread in two layers in a 9 x 13 x 2-inch baking dish, cutting the bread as needed so that it fits. Set it aside.
In a large bowl, whisk the eggs with the half-and-half, honey, orange zest, vanilla, and salt in a large bowl.
Pour the mixture over the bread and press the bread down.
Allow it to soak for 10 minutes.
Put the baking dish in a large roasting pan and fill the roasting pan with hot tap water, up to the edge of the baking dish.
Cover the roasting pan tightly with aluminum foil, making sure the foil does not touch the pudding.
Cut two slits in the foil to let steam escape.
Bake for 45 minutes.
Remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is cooked.
Let cool slightly after removing from the oven.
Serve and enjoy.

Ina Garten's Sausage and Herb Stuffing Casserole

The combination of roasted vegetables and sausages, along with bread, makes a flavorful stuffing. Ina Garten's sausage and herb stuffing casserole is a wonderful side dish with poultry and classic holiday side dishes.

Ina Garten Sausage and Herb Stuffing Casserole — Ina Garten's Sausage and Herb Stuffing Casserole

Sausage and Herb Stuffing Casserole Ingredients

16 cups 1-inch bread cubes, white or sourdough (1 ½ Ib loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium diced yellow onion (2 onions)
1 cup medium diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and diced into large pieces
2 tablespoons chopped flat-leaf parsley
1 tablespoons kosher salt
1 teaspoon freshly ground black pepper
¾ pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

How to Make Sausage and Herb Stuffing Casserole

Preheat the oven to 300 F.
Bake the bread cubes for 7 minutes in a single layer on a sheet pan.
Increase the oven temperature to 350 F.
Transfer the bread cubes to a large bowl.
Melt the butter with the onions, celery, apples, parsley, salt, and pepper in a large saute pan set over medium heat.
Cook the vegetables for 10 minutes, until they are softened.
Add the vegetables to the cubes of bread.
In a skillet set over medium heat, brown the sausage for about 10 minutes, stirring occasionally.
While cooking, break up the sausage with a fork.
Add to the bread cubes and vegetables, and toss until combined.
Add the chicken stock and cranberries to the mixture and stir until combined; add to a baking dish.
Bake for 30 minutes, until golden brown on top and hot in the middle.
Let cool before serving.

How to Freeze Ina Garten's Casserole Recipes

You can freeze breakfast casserole for up to 3 months. In order to freeze the casserole effectively, you should divide it into portions and place each portion into a freezer bag. Make sure you remove as much air as possible from the bags and label them with the freezing date. Try not to freeze the whole casserole because this will prolong the thawing process.

How to Defrost Frozen Breakfast Casserole

In the Fridge: Put the frozen breakfast casserole in the refrigerator after removing it from the freezer. It takes about 24 hours for it to completely thaw. This is the longest method, but the most effective one. It helped the casserole thaw gradually.
In Warm Water: Put the frozen portions of breakfast casserole into a large container filled with hot water. You may have to wait between 2 and 3 hours for it to completely thaw. Make sure the water is warm but not boiled.
In the Oven: Place the frozen breakfast casserole in a preheated oven and bake it covered with foil for 30 to 35 minutes at 350 F. Remove the foil and bake it for 10 minutes or until it reaches 165 F before serving.

How to Reheat Casserole Recipes

In the Oven: Casseroles can be reheated in the oven for 20 to 30 minutes at 350 F. Determining the cooking time will depend on what kind of casserole you have, but usually, 30 minutes is more than enough. It is important to reheat the casserole covered so it does not dry out.
In the Microwave: Divide the casserole into servings and place each serving on a microwave-safe plate. Heat each portion for 2 to 3 minutes on medium power.
In the Air Fryer: Set the air fryer to 350 F. Cover the casserole with foil and reheat it for 10 minutes. Remove the foil and reheat it again for 3 minutes more until it reaches 165 F.

What to Serve With Casserole Recipes

Depending on the type of casserole you make, you can serve it with fresh veggies or fruit. If you are making a savory casserole, consider preparing some ricotta topped with olive oil and some dry rosemary, or if you are making a sweet breakfast casserole, serve it with an omelet or Irish soda bread and some jam.

Here is a list of other dishes you can serve with your casserole:

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