Good to Know The Next Big Thing Timeless Traditions

Our All-Time Favorite Casserole Recipes

Because we all know turkey isn't the real star of the show on Thanksgiving. Try out some of our favorite classics with a twist, pulled from our vintage issues.

Tuna Nests—June 1953

Originally featured in our June 1953 issue, these mini casseroles sit pretty inside a flaky crust topped with zippy-flavored Deviled Eggs.

1 3-ounce can (3/4 cup) sliced, broiled mushroom, drained

1 6 ½- or 7-ounce can (1 cup) tuna, flaked

2 tablespoons melted butter or margarine

2 tablespoons enriched flour

1 cup milk

½ cup grated American cheese

¼ teaspoon salt

Dash pepper

2 tablespoons grated American cheese

½ cup crushed corn flakes

1 tablespoon melted butter or margarine

1 recipe Deviled Eggs (see below)

Lightly mix mushroom slices and tuna. Pile into 4 individual servers. Blend butter and flour; add milk and cook till thick, stirring constantly. Add ½ cup cheese and stir till melted; add seasonings. Pour over mixture in casseroles. Top with Deviled Eggs. Sprinkle eggs with 2 tablespoons cheese. Combine corn flakes and butter; sprinkle around edge of casseroles. Bake in moderate oven (350 degrees) 20 minutes or until hot and lightly browned. Makes 4 servings.

—Deviled Eggs—

6 hard-cooked eggs

1 ½ tablespoons mayonnaise or salad dressing

1 ½ tablespoons melted butter or margarine

1 ½ tablespoons chopped sweet pickle

¾ teaspoon vinegar

¼ teaspoon salt

¼ teaspoon dry mustard or ½ teaspoon prepared mustard

Dash pepper

Halve eggs lengthwise. Remove yolks and mash. Combine yolks with mayonnaise, butter, sweet pickle, vinegar, salt, mustard, and pepper. Refill 8 of the egg-white halves, using pastry tube, if desired. (Chop extra egg whites to use in Thousand Island dressing next day.)

Go to Recipe

Sweet Potato Casseroles—November 2006

As essential to Thanksgiving as turkey and stuffing, our recipe encourages you to add your own surprising flavors to this classic by topping with already-on-hand ingredients. (Pictured here is our sweet potato casserole topped with pineapple and blue cheese).

Sweet Potato Casserole:

Prep: 35 minutes

Cook: 25 minutes

Bake: 30 minutes

Oven: 350 degrees

4 lb. sweet potatoes, peeled and cut into quarters

1 cup packed brown sugar

½ cup butter, cut up

¼ cup milk

4 eggs, lightly beaten

3 to 4 tbsp. lemon juice

Stir-ins and/or Toppers (see below)

  1. In a Dutch oven cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain and return to pan.
  2. Preheat oven to 350 degrees Fahrenheit. Slightly mash potatoes with a potato masher. Stir in sugar, butter, milk, eggs, lemon juice, and, if desired, one of the stir-ins; stir until well combined. Transfer sweet potato mixture to a greased 3-quart rectangular baking dish. If desired, top with one of the toppings.
  3. Bake, uncovered, for 30 to 35 minutes or until heated through. Makes 8 to 12 servings.

MIX-AND-MATCH Sweet Potato Casseroles

Suit your taste. Choose a stir-in, choose a topper—they all work together or any one can be used alone.


Peanut Butter: For creaminess, add ½ cup.

Zested orange peel: For tart flavor, add 2 tablespoons

Red Curry Paste: Add Indian spice and heat with 2 to 4 teaspoons.

Pumpkin or Apple Pie Spice: For harvest flavor, add 4 teaspoons spice plus 1 teaspoon ground black pepper.


Peanuts and Coconut: Impart far-eastern flair with shredded coconut and chopped peanuts.

Bacon and Rosemary: Add Smoky depth with crumbled cooked bacon tossed with snipped fresh rosemary.

Onion and Garlic: For earthy flavor, top with sautéed thinly sliced onion and garlic.

Almonds: Give a salty crunch with chopped smoked almonds.

Go to recipe

Raisin-Beef Stuffing Casserole—October 1973

Make stuffing a dish of its own, rather than being just the mix that stuffs the bird. Raisins and beef take this bread dish to a whole new level.

¼ pound ground beef

¼ cup chopped onion

¼ cup raisins

2 tablespoons snipped parsley

1 teaspoon ground sage

Dash pepper

1 beaten egg

1 cup chicken broth

5 cups coarsely crumbled corn bread

In medium saucepan, cook beef and onion until meat is browned and onion is tender. Remove mixture from heat. Drain off excess fat. Stir in raisins, parsley, Worcestershire, sage, and pepper. Blend in egg and chicken broth. Add corn bread; toss to mix. Turn into 1-quart casserole. Cover and bake in 350 degree Fahrenheit oven for 30 minutes. Makes 6 to 8 servings.

Go to recipe

Green Bean Casserole—November 2007

Update this family classic with fresh vegetables and creamy cheeses.

Green Beans

Start with fresh whole beans, trimmed, or frozen green beans. Cook in a small amount of boiling water (just enough to cover) for about 3 minutes.

Mushrooms and Red Sweet Pepper

In a casserole, combine green beans with fresh button mushrooms and sliced red sweet pepper. Toss with olive oil and soy sauce or balsamic vinegar to coat. Roast at 375 degrees Fahrenheit for 15 minutes.

Onions and Bread Crumbs

Sweeten onion wedges by sautéing in olive oil and brown sugar just until tender. Toss cooked onions with dry bread crumbs to coat for classic onion ring crispiness.


For a note of tanginess, blend softened cream cheese with goat cheese. Toss with warn vegetables and place in baking dish. Top with onions. Bake in 400 degrees Fahrenheit oven 5 to 8 minutes just until heated through.

Flat Leaf Parsley

Scatter snipped fresh leaves across the top for a peppery flavor.

TO SERVE 10 TO 12 PERSONS, use 2 lb. green beans, 1 large onion, 1 small pepper, 6 oz. mushrooms, and 6 oz. cheese.

TEST KITCHEN TIP For a sweeter flavor, use a greater proportion of cream cheese to goat cheese. Go the other way for a tangier taste. For more earthy flavor, use portobello mushrooms in place of button.

Go to recipe