Nothing brings warmth to the holiday season quite like a bubbling, golden casserole fresh from the oven. And whether you’re hosting a full vegetarian Christmas feast or simply looking to add more veggie-forward dishes to your table, these casseroles deliver comfort, flavor, and festive cheer in every bite.
Filled with seasonal ingredients like sweet potatoes, butternut squash, Brussels sprouts, and fragrant herbs, this collection of 11 Veggie Christmas Casseroles offers something for everyone — from creamy, cheese-topped classics to lighter, veggie-packed bakes.
These dishes are easy to prepare, crowd-pleasing, and perfect for making ahead during the busiest time of the year.
So grab your favorite casserole dish, preheat the oven, and let’s bring some holiday magic to your menu!
Broccoli Cheddar Christmas Casserole
This Broccoli Cheddar Christmas Casserole is rich, creamy, and filled with holiday comfort. Tender broccoli is coated in a velvety cheddar sauce, then topped with a buttery, golden breadcrumb crust. This dish is easy to assemble, bakes beautifully, and is perfect for Christmas dinner or any winter gathering.
Recipe Card: Broccoli Cheddar Christmas Casserole
Ingredients (Serves 8)
For the casserole
- 6 cups fresh broccoli florets (from about 2 heads)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 1/2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
For the topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/3 cup grated Parmesan cheese
Step-by-Step Instructions
- Prepare the broccoli
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes until bright green and slightly tender. Drain and immediately rinse under cold water to stop the cooking process. Pat dry and set aside. - Sauté the aromatics
In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. - Make the cheese sauce
Sprinkle the flour over the onions and garlic, stirring continuously to form a roux. Cook for about 1 minute. Slowly whisk in the milk and heavy cream until smooth. Continue cooking for 3 to 5 minutes until the sauce begins to thicken. - Add the seasonings and cheese
Reduce the heat to low. Stir in 2 cups of the shredded cheddar cheese until melted. Add the Dijon mustard, smoked paprika, nutmeg, salt, and pepper. Taste and adjust seasoning as needed. - Combine broccoli and sauce
Add the blanched broccoli to the cheese sauce, stirring until everything is well coated. - Prepare the topping
In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese until evenly combined. - Assemble the casserole
Transfer the broccoli-cheddar mixture to a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup cheddar cheese on top, followed by the breadcrumb mixture. - Bake
Place in the oven and bake for 25 to 30 minutes, or until the top is golden brown and the casserole is bubbling around the edges. - Cool and serve
Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.
YouTube Video Link
Serving Tips
- Serve alongside roasted turkey, glazed ham, or a full vegetarian spread.
- Add red pepper flakes on top for a subtle heat.
- For a festive twist, garnish with finely chopped parsley or chives right before serving.
Make-Ahead Instructions
- Assemble the casserole up to the topping step, cover tightly with foil, and refrigerate for up to 24 hours.
- When ready to bake, remove from the fridge, add the topping, and bake as directed (add 5 extra minutes if baking chilled).
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual servings in the microwave or reheat the entire dish in the oven at 350°F until warmed through.
- This casserole can be frozen for up to 2 months. Freeze before baking for best results. Thaw overnight in the refrigerator before baking.
Optional Add-Ins
- Add cooked wild rice or quinoa to make it heartier.
- Mix in sautéed mushrooms for extra depth.
- Add a pinch of cayenne or white pepper to elevate the flavor profile.
Spinach & Artichoke Holiday Bake
This Spinach & Artichoke Holiday Bake takes the classic party dip and transforms it into a warm, hearty, crowd-pleasing casserole perfect for Christmas gatherings. Creamy spinach, tender artichokes, rich cheeses, and a crisp golden topping create a festive dish that pairs beautifully with any holiday spread.
Recipe Card: Spinach & Artichoke Holiday Bake
Ingredients (Serves 8)
For the casserole
- 3 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed and squeezed dry)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1 1/2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
For the topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/3 cup grated Parmesan cheese
Step-by-Step Instructions
- Prepare the oven and pan
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside. - Cook the aromatics
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds. - Add the spinach
If using fresh spinach, add it to the skillet and cook until wilted, about 2 to 3 minutes. If using frozen spinach, simply stir it into the cooked onions and garlic. - Prepare the creamy base
In a large bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and well blended. - Add the seasonings and cheeses
Add the mozzarella, Parmesan, onion powder, garlic powder, thyme, pepper, and a pinch of salt. Stir until evenly combined. - Add the vegetables
Stir in the chopped artichoke hearts and the cooked spinach mixture. Combine thoroughly so all ingredients are evenly distributed. - Transfer to the baking dish
Spread the mixture evenly into the prepared baking dish. - Make the topping
In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese. Mix well to coat the crumbs evenly. - Top the casserole
Sprinkle the breadcrumb mixture evenly over the top of the casserole. - Bake
Place the dish in the oven and bake for 25 to 30 minutes, or until the top is golden brown and the casserole is bubbling around the edges. - Cool and serve
Let the casserole rest for 5 minutes before serving. This helps it set and makes scooping easier.
YouTube Video Link
Serving Tips
- Pair this dish with roasted turkey, ham, or a vegetarian main dish.
- Serve with toasted baguette slices or pita chips for a dip-style appetizer twist.
- Add a sprinkle of fresh parsley or dill for a bright finish before serving.
Make-Ahead Instructions
- Prepare the casserole up to the topping step. Cover tightly and refrigerate for up to 24 hours.
- When ready to bake, add the breadcrumb topping and bake as directed. Add 5 extra minutes if baking directly from the refrigerator.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350°F until warmed through, or microwave individual portions.
- This casserole can be frozen before baking. Thaw overnight in the refrigerator, add topping, and bake as usual.
Optional Add-Ins
- Stir in roasted red peppers for color and sweetness.
- Add crushed red pepper flakes for a mild heat.
- Mix in a handful of chopped sun-dried tomatoes for extra flavor depth.
Sweet Potato & Pecan Christmas Casserole
This Sweet Potato & Pecan Christmas Casserole is a holiday classic that brings warmth, richness, and the perfect balance of creamy and crunchy. Smooth, lightly spiced sweet potatoes are topped with a buttery brown-sugar pecan crumble that bakes into a golden, irresistible crust. It pairs beautifully with any Christmas main dish and is always one of the first sides to disappear at the table.
Recipe Card: Sweet Potato & Pecan Christmas Casserole
Ingredients (Serves 8)
For the sweet potato base
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- 4 tablespoons butter, softened
- 1/2 cup brown sugar
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the pecan topping
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 4 tablespoons melted butter
Step-by-Step Instructions
- Prepare the sweet potatoes
Preheat your oven to 375°F (190°C). Place the peeled, cubed sweet potatoes in a large pot of salted water. Bring to a boil and cook for 12 to 15 minutes until fork-tender. Drain thoroughly. - Mash the potatoes
Transfer the cooked sweet potatoes to a large mixing bowl. Mash until smooth using a potato masher or electric mixer. - Combine the base ingredients
Add the softened butter, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until completely smooth and well blended. - Prepare the baking dish
Lightly grease a 9×13-inch casserole dish. Spread the sweet potato mixture evenly into the dish. - Make the pecan topping
In a medium bowl, mix together the chopped pecans, brown sugar, flour, and melted butter. Stir until the mixture resembles coarse, buttery crumbles. - Add the topping
Sprinkle the pecan crumble mixture evenly over the sweet potato base. - Bake the casserole
Place the dish in the oven and bake for 30 to 35 minutes, or until the topping is golden brown and crisp and the edges of the casserole are slightly bubbly. - Cool and serve
Allow the casserole to rest for 5 to 10 minutes before serving. This helps the layers set and enhances the texture.
YouTube Video Link
Serving Tips
- Serve alongside roasted meats, chicken, turkey, or vegetarian mains for a sweet and savory balance.
- Add a light drizzle of maple syrup over the top just before serving for extra holiday warmth.
- For a slightly lighter version, replace half the brown sugar in the base with unsweetened applesauce.
Make-Ahead Instructions
- Assemble the sweet potato layer and store it in the refrigerator for up to 24 hours.
- Keep the topping in a separate airtight container to prevent it from becoming soggy.
- When ready to bake, add the topping and bake as directed. Add an additional 5 minutes if baking from chilled.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350°F until warm, or microwave individual portions.
- To freeze, assemble the sweet potato layer without the topping. Freeze for up to 2 months. Thaw overnight, add topping, and bake.
Optional Add-Ins
- Add a splash of orange juice or zest to the sweet potato base for brightness.
- Mix shredded coconut into the topping for extra texture.
- Add a pinch of cloves or ginger for a deeper spice profile.
Green Bean Almondine Casserole
This Green Bean Almondine Casserole is a fresh, elegant twist on the classic holiday favorite. Instead of relying on canned soup, this recipe uses crisp-tender green beans, a homemade creamy garlic sauce, and toasted almonds for an elevated Christmas side dish. The result is a rich, flavorful casserole with a crunchy almond topping that brings a touch of sophistication to your holiday table.
Recipe Card: Green Bean Almondine Casserole
Ingredients (Serves 8)
For the casserole
- 2 pounds fresh green beans, trimmed and halved
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1 tablespoon lemon juice
For the almond topping
- 1 cup sliced almonds
- 2 tablespoons melted butter
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
Step-by-Step Instructions
- Prepare the green beans
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the green beans and cook for 4 minutes until bright green and slightly tender. Drain and immediately rinse under cold water to stop the cooking process. Pat dry and set aside. - Cook the aromatics
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and cook for another 30 seconds. - Make the sauce
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1 minute. Slowly whisk in the milk and cream until smooth. Continue whisking until the sauce thickens, about 3 to 5 minutes. - Flavor the sauce
Add the Parmesan cheese, Dijon mustard, lemon juice, smoked paprika, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth. Taste and adjust seasoning as needed. - Combine beans and sauce
Add the blanched green beans to the sauce, stirring until well coated. - Prepare the topping
In a small bowl, mix the sliced almonds, melted butter, panko breadcrumbs, and Parmesan cheese until everything is evenly coated. - Assemble the casserole
Pour the green bean mixture into a greased 9×13-inch baking dish. Scatter the almond topping evenly over the surface. - Bake
Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges. - Cool and serve
Let the casserole rest for 5 minutes before serving to allow the sauce to settle.
YouTube Video Link
Serving Tips
- Garnish with additional toasted almonds for added crunch and presentation.
- Serve alongside roasted turkey, ham, or vegetarian mains.
- Add a squeeze of lemon juice before serving for brightness.
Make-Ahead Instructions
- Prepare the casserole filling, transfer to your baking dish, and refrigerate up to 24 hours ahead of time.
- Store the almond topping separately to keep it crisp.
- When ready to bake, sprinkle topping on and bake as directed, adding 5 extra minutes if baking from chilled.
Storage Instructions
- Store leftovers in an airtight container for up to 4 days.
- Reheat at 350°F in the oven until hot, or microwave individual servings.
- Freezing is not recommended due to texture changes in the sauce and green beans.
Optional Add-Ins
- Add sautéed mushrooms for a richer, earthier flavor.
- Mix in cooked bacon or pancetta for a smoky, savory twist.
- Stir in a handful of shredded Gruyère or Fontina cheese for a creamier base.
Cheesy Cauliflower Gratin
This Cheesy Cauliflower Gratin is a rich and indulgent holiday casserole that brings together tender roasted cauliflower and a luxuriously creamy cheese sauce. Topped with a crisp, buttery crust, this dish delivers both comfort and elegance, making it a perfect addition to any Christmas menu. It’s a fantastic low-carb alternative to potato gratins while still offering the same satisfying, cozy flavor.
Recipe Card: Cheesy Cauliflower Gratin
Ingredients (Serves 8)
For the casserole
- 2 large heads cauliflower, cut into florets
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon nutmeg
For the topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 cup grated Parmesan cheese
Step-by-Step Instructions
- Roast the cauliflower
Preheat the oven to 400°F (205°C). Spread the cauliflower florets on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast for 20 minutes, stirring halfway through, until tender and lightly golden. Reduce oven temperature to 375°F (190°C). - Create the cheese sauce
Melt the butter in a large saucepan over medium heat. Add the flour and whisk for 1 minute to form a roux. Gradually whisk in the milk and cream, continuing to whisk until smooth. Cook for 3 to 5 minutes until the sauce thickens. - Add the cheese and seasonings
Lower the heat. Add the Gruyère, cheddar, and Parmesan cheese, stirring until fully melted. Add Dijon mustard, garlic powder, onion powder, nutmeg, salt, and pepper. Taste and adjust seasonings as needed. - Combine with cauliflower
Transfer the roasted cauliflower to a large mixing bowl. Pour the cheese sauce over the top and stir gently to coat all florets evenly. - Prepare the topping
In a separate bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese until the crumbs are evenly moistened. - Assemble the casserole
Pour the cauliflower mixture into a greased 9×13-inch baking dish. Sprinkle the breadcrumb topping evenly across the surface. - Bake
Bake for 25 to 30 minutes, or until the top is golden and the casserole is bubbling around the edges. - Cool and serve
Allow the gratin to rest for 5 minutes before serving to let the sauce settle.
YouTube Video Link
Serving Tips
- Garnish with fresh thyme or parsley to balance the richness with a touch of freshness.
- Pair with roasted chicken, beef tenderloin, ham, or a full vegetarian Christmas menu.
- Serve with a crisp green salad to add contrast and lighten the meal.
Make-Ahead Instructions
- Assemble the casserole fully but do not add the topping. Cover tightly and refrigerate for up to 24 hours.
- Store the topping separately in an airtight container.
- When ready to bake, add the topping and bake as directed, adding an extra 5 to 10 minutes if baking from chilled.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350°F for best texture, or microwave individual servings for convenience.
- Avoid freezing, as cream-based sauces may separate and change texture.
Optional Add-Ins
- Stir in sautéed mushrooms or caramelized onions for extra depth.
- Add cooked bacon or pancetta for a smoky flavor variation.
- Mix in a handful of spinach or kale for added color and nutrients.
Butternut Squash & Sage Bake
This Butternut Squash & Sage Bake is a warm, fragrant, and elegant Christmas side dish that captures the essence of the season. Sweet roasted squash, caramelized onions, creamy ricotta, and earthy sage come together in a layered casserole that feels both rustic and refined. It’s a perfect vegetarian addition to any holiday feast and pairs beautifully with both traditional and modern Christmas menus.
Recipe Card: Butternut Squash & Sage Bake
Ingredients (Serves 8)
For the casserole
- 1 large butternut squash, peeled, seeded, and cubed (about 6 cups)
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 1 large onion, thinly sliced
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves (optional)
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/3 cup grated Parmesan cheese
- 1 tablespoon finely chopped fresh sage (optional for extra flavor)
Step-by-Step Instructions
- Roast the squash
Preheat the oven to 400°F (205°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 20 to 25 minutes, stirring once, until tender and slightly caramelized. Reduce oven temperature to 375°F (190°C). - Caramelize the onions
In a large skillet, melt the butter over medium heat. Add the sliced onions and cook for 10 to 12 minutes, stirring occasionally, until golden and caramelized. Add minced garlic, chopped sage, and thyme, and cook for 1 more minute until fragrant. - Prepare the creamy mixture
In a medium bowl, whisk together the ricotta, heavy cream, half of the Parmesan, and a pinch of salt and pepper. - Combine the layers
In a large mixing bowl, gently toss the roasted butternut squash with the caramelized onion mixture. Add the mozzarella and stir lightly to combine. - Assemble the casserole
Spread the squash mixture evenly into a greased 9×13-inch baking dish. Dollop the ricotta mixture across the top and swirl gently with a spoon to distribute without fully mixing. - Prepare the topping
In a bowl, mix the panko breadcrumbs, melted butter, remaining Parmesan, and extra sage if desired. - Add the topping
Sprinkle the breadcrumb mixture evenly over the casserole. - Bake
Bake for 25 to 30 minutes, or until the top is golden brown and the casserole is bubbling at the edges. - Cool and serve
Allow the dish to rest for 5 minutes before serving so the layers can set.
YouTube Video Link
Serving Tips
- Garnish with fresh sage leaves or crispy fried sage for a professional finish.
- Serve alongside turkey, ham, roast chicken, or a vegetarian main.
- For a lighter complement, pair with a citrusy winter salad.
Make-Ahead Instructions
- Prepare the squash mixture and ricotta layer up to 24 hours ahead of time.
- Store the topping separately to keep it crisp.
- Add topping just before baking. If baking from chilled, add 5–10 extra minutes to the cook time.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350°F until warmed through.
- Freezing is possible but may slightly change the texture of the squash. If freezing, leave off the topping until ready to bake.
Optional Add-Ins
- Add cooked quinoa or wild rice to make it a more hearty vegetarian entrée.
- Mix in a handful of baby spinach before baking for added color.
- Use smoked mozzarella or Gouda for a deeper flavor twist.
Mushroom & Wild Rice Holiday Casserole
This Mushroom & Wild Rice Holiday Casserole is an earthy, hearty, and aromatic Christmas side dish that brings the cozy flavors of winter straight to your table. With a base of nutty wild rice, sautéed mushrooms, caramelized onions, and a creamy herb sauce, this casserole delivers depth, richness, and beautiful texture. It pairs perfectly with both vegetarian and traditional holiday menus and makes a stunning addition to any Christmas spread.
Recipe Card: Mushroom & Wild Rice Holiday Casserole
Ingredients (Serves 8)
For the casserole
- 1 cup uncooked wild rice (or wild rice blend)
- 3 cups vegetable broth
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced (cremini, button, or a mix)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 teaspoon salt, divided
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped (optional)
For the topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/3 cup grated Parmesan cheese
Step-by-Step Instructions
- Cook the wild rice
Rinse the wild rice thoroughly under cold water. In a medium saucepan, combine the rice with the vegetable broth and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer, cover, and cook for 45 minutes or until tender. Drain any excess liquid and set aside. - Sauté the onions and mushrooms
In a large skillet, heat the butter and olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown. - Add garlic and herbs
Stir in the minced garlic, thyme, rosemary, black pepper, and remaining 1/2 teaspoon salt. Cook for 1 more minute until fragrant. - Create the cream sauce
Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to form a roux. Gradually pour in the milk and heavy cream, whisking continuously until the sauce thickens, about 3 to 5 minutes. - Add cheeses
Remove from heat and stir in the Parmesan cheese and half of the mozzarella. Mix until melted and smooth. - Combine rice and sauce
Add the cooked wild rice to the sauce mixture. Stir gently until all ingredients are evenly combined. - Assemble the casserole
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella cheese over the top. - Prepare the breadcrumb topping
In a small bowl, combine the panko, melted butter, and Parmesan cheese. Mix until evenly coated. - Add the topping
Sprinkle the breadcrumb mixture evenly across the casserole. - Bake
Preheat the oven to 375°F (190°C). Bake for 25 to 30 minutes, or until the top is golden brown and the casserole is bubbling around the edges. - Rest and serve
Allow the casserole to sit for 5 minutes before serving to help it set.
YouTube Video Link
Serving Tips
- Garnish with chopped fresh parsley or chives for a pop of color.
- Serve alongside roasted turkey, beef tenderloin, ham, or vegetarian mains.
- For a festive boost, mix in a handful of dried cranberries before baking for sweet-tart contrast.
Make-Ahead Instructions
- Prepare the casserole mixture and transfer it to the baking dish up to 24 hours ahead.
- Store the breadcrumb topping separately to keep it crisp.
- Add topping just before baking. If baking chilled, extend baking time by 5–10 minutes.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 350°F oven until hot, or microwave individual servings.
- This casserole freezes well. Freeze before adding the topping for up to 2 months. Thaw overnight, add topping, and bake as directed.
Optional Add-Ins
- Add sautéed spinach or kale for extra color and nutrients.
- Mix in toasted walnuts or pecans for added texture.
- Use smoked Gouda or Fontina cheese for a richer flavor profile.
Brussels Sprouts Au Gratin
This Brussels Sprouts Au Gratin is a rich, creamy, and wonderfully savory Christmas casserole that transforms humble Brussels sprouts into a luxurious holiday side dish. Tender roasted sprouts are coated in a velvety cheese sauce, topped with a golden crust, and baked to bubbling perfection. Even Brussels sprout skeptics will fall in love with this elegant and comforting gratin.
Recipe Card: Brussels Sprouts Au Gratin
Ingredients (Serves 8)
For the casserole
- 2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded Gruyère cheese
- 1 cup shredded white cheddar or mozzarella
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon nutmeg
For the topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/3 cup grated Parmesan cheese
Step-by-Step Instructions
- Roast the Brussels sprouts
Preheat your oven to 400°F (205°C). Place the halved Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat. Roast for 20 to 25 minutes, stirring once, until tender and slightly caramelized. Reduce oven temperature to 375°F (190°C). - Make the cheese sauce
In a large saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute to form a roux. Gradually whisk in the milk and heavy cream until smooth. Cook for 3 to 5 minutes until thickened. - Add cheeses and seasonings
Lower the heat. Add the Gruyère, white cheddar (or mozzarella), and Parmesan, stirring until melted. Add Dijon mustard, garlic powder, onion powder, nutmeg, salt, and pepper. Taste and adjust as needed. - Combine sprouts with sauce
Transfer the roasted Brussels sprouts into the cheese sauce and gently stir until evenly coated. - Assemble the casserole
Spread the mixture into a greased 9×13-inch baking dish. - Prepare the topping
In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese until evenly moistened. - Add the topping
Sprinkle the breadcrumb mixture evenly over the casserole. - Bake
Bake for 25 to 30 minutes, or until the top is golden brown and the casserole is bubbling around the edges. - Cool and serve
Let the casserole rest for 5 minutes before serving so it fully sets.
YouTube Video Link
Serving Tips
- Garnish with chopped parsley or thyme for color and freshness.
- Pair with roasted chicken, ham, turkey, or beef for a balanced holiday plate.
- For extra richness, add a few crispy fried onions on top before serving.
Make-Ahead Instructions
- Prepare the casserole and store in the refrigerator up to 24 hours before baking.
- Keep the topping separate to maintain crispness.
- Add topping and bake as directed, adding an extra 5–10 minutes if baking chilled.
Storage Instructions
- Store leftovers in an airtight container for up to 4 days.
- Reheat in a 350°F oven until warmed through, or microwave individual portions.
- Freezing is possible, but the sauce may thicken slightly after thawing. For best results, freeze before adding the topping.
Optional Add-Ins
- Include chopped cooked bacon or pancetta for a smoky twist.
- Add caramelized onions for deeper sweetness.
- Mix in sautéed mushrooms for earthier flavor.
Roasted Vegetable Christmas Casserole
This Roasted Vegetable Christmas Casserole is a colorful, hearty, and flavor-packed holiday side dish filled with seasonal vegetables baked in a light herb-infused sauce with melted cheese. It’s the perfect way to showcase winter produce while adding vibrant color and rustic charm to your Christmas table. The roasted vegetables develop deep, caramelized flavor, making every bite warm, comforting, and festive.
Recipe Card: Roasted Vegetable Christmas Casserole
Ingredients (Serves 8)
For the roasted vegetables
- 2 medium zucchinis, sliced into half-moons
- 2 yellow squashes, sliced into half-moons
- 2 large carrots, peeled and sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
For the casserole base
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For the topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/3 cup grated Parmesan cheese
Step-by-Step Instructions
- Roast the vegetables
Preheat oven to 425°F (220°C). Spread the zucchini, yellow squash, carrots, bell peppers, and red onion onto two baking sheets. Drizzle with olive oil and season with thyme, oregano, garlic powder, salt, and pepper. Toss to coat. Roast for 20 to 25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized. Reduce heat to 375°F (190°C). - Prepare the sauce
In a large saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute to form a roux. Slowly whisk in the milk and cream until smooth. Cook for 3 to 5 minutes until thickened. - Add cheese and seasonings
Reduce heat and stir in the mozzarella and Parmesan until melted. Add Dijon mustard, smoked paprika, salt, and pepper. Taste and adjust seasonings as needed. - Combine vegetables and sauce
Transfer the roasted vegetables into a large mixing bowl. Pour the cheese sauce over them and gently fold to coat. - Assemble the casserole
Spread the mixture evenly into a greased 9×13-inch baking dish. - Make the topping
In a bowl, combine panko breadcrumbs, melted butter, and Parmesan until evenly moistened. - Add topping
Sprinkle the breadcrumb mixture evenly over the casserole. - Bake
Bake for 25 to 30 minutes, or until the top is golden brown and the casserole is bubbling around the edges. - Cool and serve
Let the casserole rest for 5 minutes before serving to help the sauce settle.
YouTube Video Link
Serving Tips
- Garnish with chopped parsley or basil for added freshness.
- Serve alongside roasted turkey, ham, chicken, or plant-based holiday mains.
- For a lighter version, reduce the cheese sauce and sprinkle more herbs for flavor.
Make-Ahead Instructions
- Roast the vegetables and make the sauce up to 24 hours ahead.
- Combine and store in the casserole dish covered in the refrigerator.
- Store the topping separately to maintain crunch.
- Add topping just before baking and add an extra 5 minutes to bake time if chilled.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350°F or microwave individual servings.
- Freezing is possible, but vegetables may soften slightly after thawing. For best results, freeze before adding the topping.
Optional Add-Ins
- Add roasted sweet potatoes or butternut squash for extra sweetness.
- Mix in crumbled goat cheese or feta for a tangy twist.
- Add a small amount of pesto to the sauce for an herby layer of flavor.
Potato, Leek & Gruyère Casserole
This Potato, Leek & Gruyère Casserole is a sophisticated yet deeply comforting Christmas side dish. Thinly sliced potatoes are layered with buttery sautéed leeks and covered in a creamy Gruyère sauce that bakes into a bubbling, golden masterpiece. The flavor is rich, earthy, and elegant—exactly the kind of dish that elevates any holiday menu.
Recipe Card: Potato, Leek & Gruyère Casserole
Ingredients (Serves 8)
For the casserole
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced
- 3 large leeks, white and light green parts only, cleaned and thinly sliced
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
For the topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/3 cup grated Parmesan cheese
Step-by-Step Instructions
- Prepare the potatoes and leeks
Preheat oven to 375°F (190°C). Peel and thinly slice the potatoes using a knife or mandoline for consistent thickness. Clean the leeks thoroughly to remove any dirt trapped between the layers, then slice thinly. - Sauté the leeks
Melt the butter in a large skillet over medium heat. Add the sliced leeks and cook for 7 to 8 minutes until softened and lightly golden. Add minced garlic and cook for 30 seconds. Stir in thyme, salt, pepper, and nutmeg. Remove from heat. - Prepare the cream mixture
In a medium saucepan, heat the heavy cream and milk just until warm. Do not boil. Remove from heat and stir in 1 cup of shredded Gruyère and the Parmesan cheese until melted and smooth. - Assemble the casserole
Grease a 9×13-inch baking dish. Arrange a layer of sliced potatoes on the bottom, then spread a portion of the sautéed leeks over them. Pour some of the cheese cream mixture on top. Repeat layering until all ingredients are used, finishing with a final layer of potatoes and sauce. - Add remaining cheese
Sprinkle the remaining 1 cup of Gruyère evenly over the top. - Prepare the topping
In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese until well coated. - Add topping
Sprinkle the breadcrumb mixture evenly over the casserole. - Bake
Cover the dish loosely with foil and bake for 40 minutes. Remove the foil and bake another 20 minutes, or until the top is golden brown and the casserole is bubbling around the edges. - Cool and serve
Allow the casserole to rest for 10 minutes before serving so it sets properly when sliced.
YouTube Video Link
Serving Tips
- This dish pairs beautifully with roasted chicken, turkey, ham, or vegetarian mains.
- Garnish with fresh thyme or chives for added color and aroma.
- Serve in wide scoops to showcase the beautiful potato layers.
Make-Ahead Instructions
- Assemble the casserole up to the topping step 24 hours in advance.
- Refrigerate tightly covered.
- Add topping just before baking. Add 10 minutes to bake time if starting from chilled.
Storage Instructions
- Store leftovers in an airtight container for up to 4 days.
- Reheat in the oven at 350°F for 15 to 20 minutes or microwave individual portions.
- This casserole freezes well. Freeze before baking for best texture. Thaw overnight, add topping, and bake.
Optional Add-Ins
- Add crispy cooked bacon for a smoky flavor.
- Mix in caramelized onions for extra sweetness.
- Replace half the Gruyère with smoked Gouda for a deeper, richer flavor.
Creamy Carrot & Parsnip Bake
This Creamy Carrot & Parsnip Bake is a cozy, lightly sweet, and beautifully aromatic Christmas casserole that highlights two classic winter vegetables. Tender slices of carrots and parsnips are layered in a silky herb cream sauce, topped with cheese and golden crumbs, and baked until bubbling and irresistible. It’s an elegant, colorful side dish that brings warmth and balance to any holiday meal.
Recipe Card: Creamy Carrot & Parsnip Bake
Ingredients (Serves 8)
For the casserole
- 4 large carrots, peeled and sliced into thin rounds
- 4 large parsnips, peeled and sliced into thin rounds
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded Gruyère or white cheddar cheese
- 1/2 cup grated Parmesan cheese
For the topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/3 cup grated Parmesan cheese
Step-by-Step Instructions
- Prepare the vegetables
Preheat the oven to 375°F (190°C). Peel and thinly slice the carrots and parsnips. For best results, use a mandoline to ensure even thickness, which helps the casserole cook evenly. - Sauté the onion and garlic
Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. - Create the cream sauce
Sprinkle the flour over the onion mixture and whisk constantly for 1 minute to form a roux. Slowly pour in the milk and cream, whisking until smooth. Continue to cook for 3 to 5 minutes until the sauce thickens slightly. - Season the sauce
Add Dijon mustard, thyme, rosemary, salt, and black pepper. Stir in the Gruyère (or cheddar) and Parmesan until fully melted and smooth. Taste and adjust seasoning as needed. - Assemble the casserole
Lightly grease a 9×13-inch baking dish. Layer half of the sliced carrots and parsnips evenly across the bottom. Pour half of the cream sauce over the top. Add the remaining vegetables and finish with the rest of the sauce, spreading evenly. - Prepare the topping
In a small bowl, mix together the panko breadcrumbs, melted butter, and Parmesan cheese. - Add topping
Sprinkle the breadcrumb mixture evenly over the casserole. - Bake
Bake for 35 to 40 minutes, or until the top is golden brown and the sauce is bubbling around the edges. A knife should slide easily through the vegetables when done. - Cool and serve
Let the casserole rest for 5 minutes before serving. This helps the sauce settle and makes scooping easier.
YouTube Video Link
Serving Tips
- Garnish with fresh parsley or thyme for color and freshness.
- Serve beside roasted meats, vegetarian mains, or a winter salad.
- For a sweeter version, add a drizzle of honey or maple syrup to the cream sauce.
Make-Ahead Instructions
- Assemble the casserole fully, but keep the topping separate.
- Cover and refrigerate for up to 24 hours.
- Add the topping just before baking.
- If cold, add 5–10 minutes to the baking time.
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the oven at 350°F until warmed through, or microwave single portions.
- Freezing is possible but may slightly soften the vegetables. Freeze before adding the topping. Thaw overnight, add topping, and bake.
Optional Add-Ins
- Add thin-sliced potatoes for a layered gratin effect.
- Mix in sautéed leeks for extra sweetness and depth.
- Add a pinch of nutmeg for a warm, seasonal flavor boost.
From creamy vegetable bakes to hearty grain-filled casseroles, these festive dishes prove that Christmas sides can be every bit as memorable as the main course. Whether you prefer rich, cheesy comfort or lighter, veggie-forward flavors, each casserole brings something special to the holiday table. With make-ahead options, creative toppings, and warm seasonal ingredients, these recipes are designed to help you celebrate with ease and enjoy every moment of the season.
As you prepare your Christmas menu, don’t be afraid to mix and match flavors or add your own twist to these recipes. The beauty of casseroles lies in their versatility and their ability to bring people together around the table. Here’s to a cozy, delicious, and joy-filled holiday season—one casserole at a time.