Caitlin Bensel; Food Stylist: Torie Cox
The convenience of casseroles will never be lost on us.
We rounded up our favorite 8x8 side dishes to simplify your weekly dinner plans.
Looking for a healthier alternative to your kid’s favorite mac and cheese?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
These recipes won’t disappoint.
Add in cooked sausage, ham cubes, cheese, or corn for a heartier dish.
If frozen, let the casserole thaw completely before adding the topping.
Credit:Will Dickey
Pop the dish in the oven just before guests to arrive.
Adding the grits to the pot slowly while stirring is key to the dish’s creaminess and no lumps.
Instead of individual ramekins, you could make this in your 8x8 casserole dish.
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It’s hard to resist the flakey,buttery cracker toppingwith the creamy cheese and squash mixture.
This savory and satisfying recipe requires only affordable and readily available ingredients.
The unique flavors are enough to impress even the choosiest casserole connoisseur.
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This is a great weeknight casserole option.
It makes a statement at any potluck supper, too.
Asparagus Gratin
This decadent casserole dresses up spring’s favorite veggie.
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You’ll want to add this cheesy casserole to your Easter sideboard.
Just know that making extra is probably your best option.
Swap half of the potatoes for sliced rutabaga and heavy cream for milk.
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Skillet Squash Blossom
Iain Bagwell
Don’t let the short ingredient list fool you.
This is one incredibly flavorfuland beautifulside dish.
Twice Baked Potato Casserole
This casserole is comfort in a 2-quart dish.
Credit:Robby Lozano, Food Stylist: Emily Nabors Hall
Serve it alongside your favorite soup or protein for a filling meal.
Let the dish come to room temperature before popping it in the oven.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit: Will Dickey; Prop Styling: Christina Daley; Food Styling: Rishon Hanners
Credit: Victor Protasio; Prop Styling: Heather Chadduck; Food Styling: Chelsea Zimmer
Credit: Photography and Styling: Karen Rankin
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Credit:Iain Bagwell
