As the weather cools down, there’s nothing quite like a warm and comforting casserole to fill your home with delicious aromas. And what better ingredient to feature in your fall baking than the sweet and nutty butternut squash? In this article, we’ll be exploring 20 creamy butternut squash casserole recipes that are sure to become a staple in your household. From classic comfort food dishes to innovative twists featuring everything from maple syrup to goat cheese, there’s something for every taste and dietary preference.
We’ll start with some tried-and-true favorites, like our Cheesy Butternut Squash Casserole with Breadcrumbs and our Savory Butternut Squash and Spinach Casserole. Then, we’ll venture into the realm of sweet and savory combinations, featuring ingredients like apples, caramelized onions, and roasted garlic.
Stay tuned for a culinary journey that will leave you craving more of those creamy, dreamy casserole dishes!
Cheesy Butternut Squash Casserole with Breadcrumbs
This comforting casserole combines the sweetness of roasted butternut squash with the creaminess of melted cheese and crunchy breadcrumbs. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 large butternut squash, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup grated cheddar cheese
– 1/2 cup breadcrumbs
– 1 tablespoon butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, onion, garlic, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large mixing bowl, combine roasted squash, cheddar cheese, and butter. Mix well.
4. Transfer the mixture to a 9×13-inch baking dish. Top with breadcrumbs.
5. Bake for an additional 20-25 minutes or until golden brown.
Cooking Time: 55-65 minutes
Maple Glazed Butternut Squash Casserole
Maple Glazed Butternut Squash Casserole: A Sweet and Savory Fall Favorite
This comforting casserole combines the natural sweetness of butternut squash with the warmth of maple syrup, creating a deliciously unique side dish perfect for fall gatherings.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1/4 cup pure maple syrup
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– 1 cup heavy cream or half-and-half
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chopped onion and minced garlic until softened.
3. Add the cubed butternut squash, olive oil, maple syrup, cinnamon, salt, and pepper. Cook for about 10 minutes or until the squash is tender.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Pour in the heavy cream or half-and-half, then sprinkle with shredded cheddar cheese.
6. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 25-30 minutes
Savory Butternut Squash and Spinach Casserole
A comforting and flavorful side dish that combines the natural sweetness of butternut squash with the earthy taste of spinach. This casserole is perfect for a family dinner or as a side dish for your next holiday gathering.
Ingredients:
– 1 large butternut squash, cooked and mashed
– 2 cups fresh spinach leaves
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp nutmeg
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the mashed butternut squash, spinach, salt, pepper, and nutmeg. Cook until the spinach is wilted.
4. In a separate bowl, combine the heavy cream and grated cheese.
5. Grease a 9×13-inch baking dish and add the squash mixture. Top with the cream and cheese mixture.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Herbed Butternut Squash and Goat Cheese Casserole
This savory casserole combines the natural sweetness of roasted butternut squash with the tanginess of goat cheese, all wrapped up in a fragrant herb bundle. Perfect as a main course or side dish for your next dinner gathering.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 2 tbsp chopped fresh sage
– 2 tbsp chopped fresh thyme
– 1 tsp salt
– 1/4 tsp black pepper
– 8 oz goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender and caramelized.
3. In a separate pan, sauté the sage and thyme in olive oil until fragrant. Add salt and pepper to taste.
4. Combine roasted squash, goat cheese, Parmesan cheese, and heavy cream in a baking dish.
5. Top with the herbed mixture and bake for an additional 20-25 minutes, or until golden brown.
Cooking Time: 1 hour 15 minutes
Spicy Butternut Squash Casserole with Jalapeños
A twist on traditional butternut squash casserole, this recipe adds a kick of heat from jalapeños. Perfect for fall and winter gatherings, this dish is sure to become a new favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 2 jalapeños, seeded and finely chopped
– Salt and pepper to taste
– 1 teaspoon ground cumin
Instructions:
1. Preheat oven to 375°F (190°C).
2. Peel the butternut squash and scoop out the seeds. Place it on a baking sheet lined with parchment paper.
3. Roast the squash for 45 minutes, or until tender.
4. In a large skillet, sauté the onion, garlic, jalapeños, and cumin in olive oil until the onion is translucent.
5. Stir in heavy cream, cheddar cheese, and cilantro. Cook until the cheese is melted.
6. Scoop out the roasted squash and add it to the skillet mixture. Season with salt and pepper.
7. Transfer the mixture to a 9×13-inch baking dish and bake for an additional 20-25 minutes, or until golden brown.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Sage Casserole with Parmesan
Squash and Sage Casserole with Parmesan Recipe
A delicious autumnal casserole that combines the natural sweetness of butternut squash with the earthy flavor of sage, topped with a sprinkle of nutty Parmesan cheese.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons unsalted butter
– 1 small onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the butter, onion, garlic, and sage until the onion is translucent.
3. Add the cubed squash to the skillet and cook for about 5 minutes, or until it starts to soften.
4. In a separate bowl, whisk together the heavy cream and Parmesan cheese.
5. Combine the cooked squash mixture with the cream-Parmesan mixture and season with salt and pepper to taste.
6. Transfer the mixture to a 9×13-inch baking dish and bake for 35-40 minutes, or until the casserole is golden brown.
Cooking Time: 40 minutes
Creamy Butternut Squash and Rice Casserole
Warm Up with Creamy Butternut Squash and Rice Casserole
This comforting casserole combines the natural sweetness of roasted butternut squash with fluffy rice, savory spices, and a rich creamy sauce. Perfect for a cozy night in or as a side dish for special occasions.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 cups cooked white rice
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1 tsp ground cumin
– Salt and pepper to taste
– 2 tbsp unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss the squash with 1 tbsp of butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large skillet, sauté the onion and garlic in remaining 1 tbsp of butter until softened.
4. Combine cooked rice, roasted squash, heavy cream, cheese, cumin, salt, and pepper in a large mixing bowl.
5. Pour the mixture into a 9×13-inch baking dish and smooth out.
6. Bake for 25-30 minutes or until golden brown and bubbly.
Cooking Time: 45-50 minutes
Roasted Garlic Butternut Squash Casserole
This savory casserole combines the natural sweetness of butternut squash with the pungency of roasted garlic, all wrapped up in a flaky puff pastry crust. Perfect as a side dish or main course for fall and winter gatherings.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 4 cloves of garlic, separated into individual cloves
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup grated cheddar cheese (optional)
– 1 puff pastry sheet, thawed
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
3. Roll out puff pastry sheet to fit the top of a 9×13-inch baking dish.
4. Arrange roasted squash mixture in the dish. Top with grated cheddar cheese (if using).
5. Place pastry over the filling, pressing edges to seal.
6. Bake for an additional 20-25 minutes or until crust is golden brown.
Cooking Time: Approximately 1 hour and 10 minutes
Butternut Squash Casserole with Caramelized Onions
This autumn-inspired casserole combines the natural sweetness of butternut squash, the depth of caramelized onions, and the creaminess of goat cheese. Perfect for a cozy fall evening or as a side dish for your next holiday gathering.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup goat cheese, crumbled
– 1/2 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh sage
– 1/4 cup breadcrumbs
– 2 tbsp unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Caramelize the onions by cooking them in olive oil over medium-low heat for 30-40 minutes, stirring occasionally.
3. Toss the butternut squash with salt and roast at 400°F (200°C) for 45 minutes, or until tender.
4. In a large mixing bowl, combine the roasted squash, caramelized onions, goat cheese, heavy cream, cheddar cheese, sage, and breadcrumbs.
5. Transfer the mixture to a 9×13 inch baking dish and dot with butter.
6. Bake at 375°F (190°C) for 25-30 minutes or until golden brown.
Cooking Time: 1 hour 15 minutes
Bacon and Butternut Squash Casserole
A sweet and savory twist on the classic comfort food, this casserole combines crispy bacon with roasted butternut squash and a hint of brown sugar. Perfect for a cozy dinner or brunch.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 6 slices of bacon, cut into 1-inch pieces
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1/4 cup brown sugar
– 1/4 cup heavy cream
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove from heat and set aside.
3. Add the chopped onion and minced garlic to the same skillet and sauté until softened.
4. Add the cubed squash to the skillet and cook for about 5 minutes, or until slightly tender.
5. In a separate bowl, whisk together brown sugar, heavy cream, salt, and pepper.
6. Combine cooked squash mixture with the bacon and sugar mixture in a 9×13 inch baking dish.
7. Top with shredded cheddar cheese (if using).
8. Bake for 35-40 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 35-40 minutes
Butternut Squash and Apple Casserole with Cinnamon
This autumn-inspired casserole combines the natural sweetness of butternut squash and apples with the warmth of cinnamon, perfect for a cozy evening or a holiday gathering.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2-3 apples, peeled and sliced
– 1/4 cup granulated sugar
– 2 tbsp unsalted butter, melted
– 1 tsp ground cinnamon
– 1/4 tsp nutmeg
– Salt to taste
– 1 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine squash, apples, sugar, melted butter, cinnamon, and nutmeg. Mix until well combined.
3. Transfer the mixture to a 9×13-inch baking dish.
4. If using heavy cream or half-and-half, pour it over the top of the casserole.
5. Bake for 45-50 minutes, or until the squash is tender and the apples are caramelized.
Cooking Time: 45-50 minutes
Vegan Butternut Squash Casserole with Cashew Cream
This autumnal casserole combines the comfort of roasted butternut squash with the creaminess of cashew-based sauce, making it a perfect vegan main dish or side.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/4 cup raw cashews
– 1/2 cup vegetable broth
– 1 tablespoon lemon juice
– 1 teaspoon apple cider vinegar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup breadcrumbs (gluten-free or regular)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. Soak cashews in water for at least 4 hours or overnight.
4. Blend soaked cashews with vegetable broth, lemon juice, apple cider vinegar, salt, and black pepper to create a creamy sauce.
5. In a separate pan, sauté the onion and garlic until softened. Add roasted squash and breadcrumbs; stir well.
6. Combine the squash mixture with the cashew cream, stirring gently.
7. Transfer to a 9×13-inch baking dish and bake for 30 minutes.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Mushroom Casserole
Warm up with this comforting Butternut Squash and Mushroom Casserole, perfect for a chilly fall or winter evening. This rich and satisfying dish combines the sweetness of roasted butternut squash with the earthy flavor of sautéed mushrooms in a creamy casserole.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 cups mixed mushrooms (such as cremini, shiitake, and button)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash cubes in a single layer on a baking sheet with 1 tablespoon of olive oil, salt, and pepper until tender, about 45 minutes.
3. Sauté the chopped onion and minced garlic in remaining olive oil until softened. Add mushrooms and cook until they release their moisture and start to brown.
4. In a large mixing bowl, combine roasted squash, sautéed mushroom mixture, heavy cream, and grated cheddar cheese. Season with salt and pepper to taste.
5. Transfer the mixture to a 9×13-inch baking dish and bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: Approximately 1 hour and 15 minutes
Butternut Squash Casserole with Pecan Streusel Topping
This autumnal casserole combines the sweetness of roasted butternut squash with a crunchy pecan streusel topping, perfect for a cozy fall evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp salt
– 1/4 tsp black pepper
– 1/2 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1/4 cup brown sugar
– 1/2 cup chopped pecans
– 2 tbsp all-purpose flour
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash with olive oil, onion, garlic, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
3. In a separate bowl, mix heavy cream, cheddar cheese, brown sugar, and flour.
4. Add roasted squash to the casserole dish and top with streusel topping (see below).
5. Bake for an additional 25-30 minutes or until the streusel is golden brown.
Streusel Topping:
– Mix chopped pecans, flour, and salt in a bowl.
– Add melted butter to the mixture and stir until combined.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Quinoa Casserole
This casserole is a perfect blend of flavors and textures, with the sweetness of roasted butternut squash, the nuttiness of quinoa, and the creaminess of goat cheese. It’s an excellent side dish or main course for a cozy night in.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup goat cheese, crumbled
– 1/2 cup shredded cheddar cheese (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, onion, garlic, cumin, paprika, salt, and pepper on a baking sheet. Roast for 45-50 minutes or until tender.
3. Cook quinoa according to package instructions. Drain and set aside.
4. In a large mixing bowl, combine roasted squash, cooked quinoa, and crumbled goat cheese. Stir well.
5. Transfer the mixture to a 9×13-inch baking dish. Top with shredded cheddar cheese (if using).
6. Bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Cooking Time: Approximately 1 hour
Coconut Curry Butternut Squash Casserole
This recipe combines the natural sweetness of butternut squash with the warm, aromatic spices of curry and the creaminess of coconut. The result is a deliciously comforting casserole perfect for a chilly fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground turmeric
– 1/2 cup coconut milk
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– Salt and pepper, to taste
– 1 1/2 cups cubed whole wheat bread (day-old)
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Toss squash with curry powder, cumin, turmeric, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large skillet, sauté onion and garlic until softened. Add roasted squash, coconut milk, yogurt, honey, and bread cubes. Stir to combine.
4. Transfer mixture to a 9×13-inch baking dish. Top with cheddar cheese, if using.
5. Bake for 25-30 minutes, or until casserole is heated through and the top is golden brown.
Cooking Time: 55-60 minutes
Butternut Squash Casserole with Gruyère Cheese
This comforting casserole is a perfect blend of sweet roasted butternut squash, crispy breadcrumbs, and nutty Gruyère cheese. A delicious side dish or main course for any occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons unsalted butter
– 1/4 cup granulated sugar
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg
– 1 cup heavy cream
– 1 cup grated Gruyère cheese
– 1/2 cup breadcrumbs
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Toss squash cubes with butter, sugar, salt, cinnamon, and nutmeg on a baking sheet. Roast for 45 minutes, or until tender.
3. In a large bowl, combine roasted squash, heavy cream, and Gruyère cheese. Mix well.
4. Transfer the mixture to a 9×13-inch baking dish. Top with breadcrumbs.
5. Bake for an additional 20-25 minutes, or until golden brown.
6. Garnish with chopped thyme leaves, if desired.
Cooking Time: About 1 hour and 15 minutes.
Butternut Squash and Lentil Casserole
This comforting casserole combines the natural sweetness of roasted butternut squash with the earthy flavor of red lentils, all wrapped up in a crispy bread topping. Perfect for a chilly evening or as a side dish to accompany your favorite main course.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup bread crumbs
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened. Add lentils, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes or until lentils are lightly toasted.
4. In a 9×13 inch baking dish, combine cooked squash and lentil mixture.
5. Top with bread crumbs and cheese (if using). Bake for an additional 20-25 minutes or until golden brown.
Cooking Time: Approximately 1 hour
Butternut Squash Casserole with Cornbread Crust
This creamy butternut squash casserole topped with a crumbly cornbread crust is the perfect comfort food for any season. The sweetness of the squash pairs perfectly with the savory flavor of the cornbread, creating a delicious and satisfying side dish or main course.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup cornbread mix
– 1/2 cup water
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash in a baking dish, cut side up, with butter, onion, and garlic until tender.
3. In a separate bowl, whisk together heavy cream, salt, and pepper.
4. Add cooked squash to the cream mixture and stir until combined.
5. Pour squash mixture into a 9×13-inch baking dish.
6. Mix cornbread mix with water according to package instructions.
7. Spread cornbread mixture evenly over top of squash casserole.
8. Bake for 30-35 minutes or until cornbread is golden brown.
Cooking Time: 45-50 minutes
Butternut Squash and Kale Casserole with Feta
This comforting casserole combines the natural sweetness of roasted butternut squash with the earthy flavor of kale, all topped with a tangy crumble of feta cheese.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 cups curly kale, stems removed and chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– 1/4 cup breadcrumbs
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. Add kale, garlic, and remaining olive oil to the squash. Toss to combine. Continue roasting for another 15-20 minutes or until squash is tender.
4. In a separate bowl, mix feta cheese and breadcrumbs.
5. Remove squash-kale mixture from oven and top with feta-breadcrumb mixture.
6. Drizzle lemon juice over the casserole.
7. Return to oven and bake for an additional 10-15 minutes or until golden brown.
Cooking Time: About 45-50 minutes total.
Summary
Get ready to cozy up with these 20 creamy butternut squash casserole recipes! From classic cheesy dishes to sweet and savory twists, there’s something for everyone. Recipes like Cheesy Butternut Squash Casserole with Breadcrumbs and Maple Glazed Butternut Squash Casserole offer comforting, familiar flavors, while options like Vegan Butternut Squash Casserole with Cashew Cream and Coconut Curry Butternut Squash Casserole add a touch of international flair. Whether you’re a vegetarian or just looking for a new twist on an old favorite, these casseroles are sure to satisfy.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
