When Thanksgiving groceries are coming, the last things in the fridge can get overlooked. These casseroles bring together vegetables, cooked turkey, rice, pasta, cheese, and other everyday ingredients in familiar bakes. The mix ranges from quick weeknight dinners to sides for a holiday table, giving you a few ways to use what is already on hand before bringing home more.
Corn Casserole
With a soft center and golden edges, Corn Casserole combines creamed corn, whole kernels, sour cream, butter, cheddar, and corn muffin mix. It takes about an hour and serves eight, so it can use up an open tub of sour cream or a bit of cheese before the holiday shop. Its mild, lightly sweet flavor sits easily beside turkey or ham, and the one-bowl mixing keeps prep simple.
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Zucchini Casserole
Golden panko gives Zucchini Casserole contrast with its tender slices and melted cheddar, mozzarella, and Parmesan. The recipe takes about an hour and five minutes and serves six. Salting the zucchini first draws out moisture, helping the dish bake up neatly instead of watery. It gives leftover summer squash and partly used cheese a place at the table as a side for roast chicken or a simple dinner.
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Eggplant Casserole
Layered with marinara, shredded and fresh mozzarella, and Parmesan, Eggplant Casserole turns two large eggplants into a bubbling bake. It takes 45 minutes and serves six. Salting and grilling the slices first helps keep excess moisture from collecting between the layers. The hearty texture works as a meatless main or a generous side, especially when the crisper drawer still holds eggplant, and the fridge has open jars of sauce or cheese.
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Wild Rice Casserole
Mushrooms, onion, garlic, shallots, and cheese give Wild Rice Casserole a savory base around the rice. The bake takes about an hour and ten minutes and serves six, making it substantial enough for dinner or useful alongside a holiday roast. It can make a meal of pantry rice and vegetables already on hand, while leftovers keep for several days and reheat for lunch after the Thanksgiving groceries arrive.
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Vegetable Casserole
Broccoli, bell pepper, mushrooms, and red onion bring color and texture to Vegetable Casserole, a vegan bake that serves eight. The recipe takes about 45 minutes, including a quick sauté before the vegetables go into the dish. It is a practical way to use several kinds of produce together instead of letting small amounts linger in the crisper. Serve it as a main with bread or as a vegetable side.
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Turkey Casserole
Cooked turkey, elbow pasta, mushrooms, Swiss cheese, and breadcrumbs turn into a creamy Turkey Casserole in 35 minutes. It serves six and gives leftover turkey a second meal without serving another plate of the same roast. Onion, garlic, basil, and oregano add flavor, while the browned crumb topping brings a little crunch. Make it before Thanksgiving shopping to use cooked poultry and an open carton of milk or soup.
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Beef Enchilada Casserole
Seasoned ground beef, tortillas, enchilada sauce, beans, and two cheeses stack into Beef Enchilada Casserole. It takes about an hour and serves six, with sour cream and cilantro ready for the top. This dinner uses several fridge and pantry staples in one baking dish, which helps clear room before a larger grocery run. Slice it into squares and add a simple salad or vegetables that need using.
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Chili Relleno Casserole
Green chiles, ground beef, refried beans, Monterey Jack, and an egg batter give Chili Relleno Casserole its hearty layers. It takes about an hour and five minutes and serves six. Baking the mixture means there is no need to stuff or fry individual chiles, and the finished casserole cuts into squares for easy serving. It can use up open cheese or beans and makes a filling dinner before holiday cooking begins.
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Walking Taco Casserole
Seasoned beef and pasta meet black beans, salsa, and melted cheddar in Walking Taco Casserole. It is on the table in about 32 minutes and serves six, with lettuce, tomatoes, and sour cream added at serving. The combination gives several opened taco-night ingredients a way to come together in one dish. Keep the cold toppings separate until dinner so they stay fresh beside the warm, cheesy casserole.
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Cornbread Casserole
Sweet corn, bacon, jalapeño, cheddar, and buttermilk make Cornbread Casserole a savory bake with a soft middle and crisp edges. It takes 40 minutes and serves six. The recipe combines cornmeal and flour with familiar refrigerator ingredients, making it a useful side when there are small amounts of cheese or buttermilk left. Serve warm with soup, chili, or roasted meat, and save any extra for breakfast.
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Mexican Casserole
Cooked brown rice, ground turkey, bell peppers, black beans, tomatoes with green chiles, and Mexican cheese fill Mexican Casserole. It takes 45 minutes and serves six. The rice and vegetables stretch the turkey into a complete meal, while Greek yogurt brings creaminess to the filling. Use it to finish a container of cooked rice or partial bags of peppers and cheese before Thanksgiving ingredients take over the shelves.
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Mashed Potato Casserole
Creamy potatoes under a crisp topping make Mashed Potato Casserole a substantial side for a holiday meal or a way to use extra potatoes. The recipe takes about an hour and 15 minutes and serves ten. Sour cream, cheddar, butter, milk, breadcrumbs, and fried onions build the rich texture, with green onions for a fresh finish. Its larger yield makes it handy when several people are sharing dinner.
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Chicken Noodle Casserole
Tender chicken and noodles bake with a creamy sauce and crisp breadcrumbs in Chicken Noodle Casserole. The quick recipe takes 25 minutes and serves six, so it can turn cooked chicken and an open package of noodles into dinner without a long oven wait. Its familiar flavor suits a busy evening before holiday prep starts. Add a green salad or steamed vegetables to use up a little more produce.
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Stuffed Pepper Casserole
Ground beef, bell peppers, rice, and mozzarella bring the familiar flavors of stuffed peppers to Stuffed Pepper Casserole without filling each pepper individually. It takes about 42 minutes and serves six. The chopped vegetables and meat cook together under a layer of melted cheese, making this a useful one-dish dinner when peppers and a little cooked rice need using. Pair it with a salad or serve it on its own.
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French Onion Casserole
Caramelized onions, beef broth, Gruyère, and pasta give French Onion Casserole the savory character of French onion soup in a baked meal. It takes about an hour and 15 minutes and serves six. The pasta makes the dish filling enough for dinner, while the browned cheese gives each portion a rich top. Use onions that have been waiting in the pantry, then serve with greens or crusty bread.
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Sloppy Joe Casserole
Tangy ground beef with ketchup and mustard sits beneath a fluffy Bisquick and cheddar crust in Sloppy Joe Casserole. It takes 45 minutes and serves six, turning the familiar sandwich filling into an easy-to-portion bake. This is a good place for ground beef and shredded cheese already in the fridge, especially when a quick dinner needs to fit between errands and holiday shopping. Add a simple vegetable on the side.
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Green Bean Casserole with Parmesan Fried Onion Topping
Tender green beans, creamy mushroom sauce, bacon, cheese, and crisp fried onions fill Green Bean Casserole with Parmesan Fried Onion Topping. It takes about 40 minutes and serves four, so it works as a compact side or a smaller holiday dish. The recipe gives fresh or stored green beans a savory use and adds crunch on top. Set it beside roasted turkey, or serve it with a simple weeknight main before the big grocery trip.
Get the Recipe: Green Bean Casserole with Parmesan Fried Onion Topping