Easy 30 Minute Meals for Family

Fall and winter are the perfect times for comfort food. But the holiday season keeps us so busy that it’s tough to find the time to create our favorite comfort food meals. 

That’s where this list comes in. We’ve rounded up some easy 30 minute meals with recipes for simple skillets, cozy soups, hearty casseroles, and plenty of pasta.

Just as comforting, but on the table in a fraction of the time!

Once you pick out a few favorites, click on the link below the image to open the recipe in a new tab. You can save it, print it, or Pin it for later… just be sure to come back and try another round!

HEARTY SKILLET MEALS

When you need to make dinner fast, the last thing you want to deal with is a stove full of dishes!

Skip the multitasking (and all the clean-up after!) with these easy 30 minute meals that transform simple ingredients into a flavorful dish.

Chicken in White Wine Sauce (Olive Garden Copycat)

This one’s a perfect copycat for the now-discontinued Chicken Bianco from Olive Garden! A light and creamy butter lemon sauce coats tender pasta and pan-fried chicken for one tasty meal.

Sausage Gravy and Biscuits Skillet

When you need easy 30-minute meals for the family, hearty biscuits and gravy is sure to make it into your permanent recipe file. Flavorful sawmill gravy made with sausage and topped with scrumptious biscuits… perfect for breakfast or dinner!

Cheesy Skillet Gnocchi Recipe

It doesn’t take much to transform humble gnocchi into something fantastic… just garlic, cheese, cream, and spices. All of that coats fluffy, pillowy potato dumplings for a satisfying meal that’s just perfectly cozy too.

Skillet Chicken Pot Pie Recipe with Biscuits

Instead of wrestling with a rolling pin, make a drop biscuit topping entirely from scratch. It turns perfectly golden over tender chicken and veggies in a scrumptious, creamy sauce… no cream soups to be found!

Cheesy Taco Rice Recipe

So many easy 30 minute meals are recipes for pasta (hello… look at this list!), but this Mexican rice skillet is one of our family’s all-time favorites. Savory, smoky, and a little bit spicy, it’s everything you love about Taco Night in one delicious dish.

EASY PASTA SKILLETS

When it’s too hot to turn on the oven but you still want a delicious hot meal, the stovetop is where it’s at!

These easy 30 minute meals provide all the comforting flavors of your favorite casseroles and saucy pasta dishes, but you’ll be relaxing at the table in no time.

Easy Chicken Parmesan Pasta (25-Minute Recipe)

Now you can enjoy everything you love about this classic Italian dish in a fraction of the time! Each bite of chicken is the perfect balance of savory, crunchy, and cheesy goodness, served over perfectly cooked linguine.

Creamy Sun Dried Tomato Chicken Pasta

This one has the most incredible flavor, with little pops of tangy-sweet sun-dried tomatoes. The creamy sauce coats every bite of chicken and penne for a light but filling meal.

25 Minute Sausage Pasta Bake

If you love baked ziti, you’ll love this skillet version! There’s plenty of spicy Italian sausage, tomato sauce, and cheese in every bite. Be sure to use a cast iron pan so you can broil it before serving.

Easy Cheese Lasagna Skillet Recipe

Make skillet lasagna for all the flavor without all the effort! No more waiting for the noodles to boil or trying to get all the layers right. When it comes to easy meals under 30 minutes, this one takes the cake. Just simmer, broil, and serve!

Mexican Spaghetti (Easy One Pot Recipe)

This recipe combines everyone’s favorite Italian dish with the beloved flavors of Mexican cuisine. It’s a little bit spicy with a zippy salsa-inspired sauce and ready in just 20 minutes from start to finish!

One Pot Cheesy Sausage Pasta Recipe

This is a one-pot wonder packed with all the best Italian flavors. Smoked sausage, plump tomatoes, fresh basil, and plenty of Parmesan. It should make enough for leftovers, but don’t be surprised if you eat two bowls like me!

Best Ever Italian Mac and Cheese

Some easy 30 minute meals for the family work as side dishes too… and this is one of them! Made with just 7 ingredients, it’s the perfect option when you’re short on groceries but still need to get everyone fed.

Easy One Pot Spaghetti Recipe

Make an easy dinner even easier with this recipe. Loaded with seasoned ground beef and mushrooms for an extra hearty meal, everything cooks in the same pan… even the noodles!

Chicken Fajita Pasta One-Pot Recipe

This easy chicken pasta is packed with fajita flavor and fresh ingredients. Dinner is always better when it combines two dishes into one, so everyone leaves the table happy.

One-Pot Pizza Pasta Skillet

Who needs takeout when you can enjoy all your favorite pizza flavors in a cheesy pasta dish? Load it up with sausage and pepperoni, or swap in some vegetarian toppings instead. It’s a delicious spin on Friday night dinner.

CASSEROLES AND BAKES

There’s something so cozy about a warm, baked dish straight from the oven, especially when sharing it with loved ones.

Each of these recipes packs a ton of flavor into one pan, so dinner can be easy and oh-so tasty too!

Layered Chicken Enchilada Casserole

I don’t know about you, but I don’t always have time to roll enchiladas for the whole family. This recipe takes out all the work by layering ingredients into a casserole pan. You get a little bit of saucy goodness in each slice!

Creamy Pesto Pasta Bake with Chicken and Penne

This one’s a welcome break from heavy, meaty sauces. Pesto adds a vibrant, herbaceous flavor to the dish, while tender chicken makes it extra filling. Get it assembled in 15 minutes or less and let the oven do the rest!

Easy Mexican Lasagna Recipe

Here’s another dish where two culinary worlds combine! Instead of noodles, arrange your taco-inspired filling ingredients between soft flour tortillas, and don’t forget plenty of cheese along the way. Yum!!

Chicken Pasta Bake

When it comes to easy 30-minute meals for the family, this one’s been a favorite since 2012! Tender chicken and pasta, coated in a creamy roasted red pepper sauce, and topped with plenty of bubbly mozzarella.

Meat Lover’s Pizza Pasta Bake

Loaded with ground beef, bacon, and Italian sausage links, this recipe is a meat lover’s dream! There’s plenty of ooey gooey cheese in every bite too. Try it for a fun twist on the usual pizza night.

30 MINUTE SOUPS AND STEWS

When the weather starts to cool, I break out all my favorite soup and stew recipes. I love it when they can simmer all day, filling the house with incredible aromas, but I’ve got several that can be ready in a flash.

Even better, these recipes make plenty for large gatherings or leftovers and are easy to double too!

Creamy Chicken and Dumplings Recipe

Make this one entirely from scratch (no “cream of” soups needed!), including the dumplings. It combines the hearty richness of a stew with the coziness of chicken soup. Warm up with a bowl any night of the week!

Easy Chicken Noodle Soup (25-Minute Recipe)

This soup tastes just like Mom used to make, but it doesn’t need to simmer on the stove all day. Tender chicken, plenty of veggies, and ribbons of noodles in a flavorful broth. One of the best easy meals under 30 minutes when you’re feeling under the weather!

Italian Meatball Soup

Loaded with pasta, veggies, and homemade meatballs cooked in a light tomato broth, this one is comfort food to the max. Plus, everything cooks right in the same pot, so there’s less to clean up after. Score!

5-Ingredient Chili (Easy One Pot Recipe)

Yes, you read that right… this one’s hearty enough for a bowl and flavorful enough for hot dogs, nachos, and fries. It’s also the quickest recipe on this list, ready in just 15 minutes!

Easy Italian Sausage Soup

Hearty sausage and white bean soup is just what you need after a long day. There’s plenty of veggies and pasta in there too, proving that easy 30 minute meals can be just as filling and balanced as the ones you spend hours working on.

Vegetable Tortellini Soup

With cheese-filled pasta, colorful veggies, and fire-roasted tomatoes, this recipe is cozy and comforting while staying light and fresh. A basil-forward broth and freshly grated Parmesan tie it all together.

CHEESY SOUP RECIPES

I firmly believe that cheese makes everything better, but you don’t have to limit it to pastas and casseroles.

Enjoy all that cheesy goodness in a cozy bowl with these easy 30 minute meals. Don’t forget plenty of crusty bread for mopping up every last drop!

How to Make Easy 7 Can Soup (Taco Soup Recipe)

This recipe is exactly what it sounds like… a delicious, hearty meal made with just 7 cans of beans, chili, and veggies. I like to melt in Velveeta cheese too, so it’s extra thick and creamy.

Chicken Bacon Beer Cheese Soup

This is one of our all-time most popular recipes, and with good reason. I mean… bacon and beer and cheese for soup?! It’s amazingly thick and creamy, with tender chunks of chicken and plenty of flavor to tickle your taste buds.

Creamy Chicken Broccoli Soup with Rice

What a delicious way to get a healthy dose of veggies! This easy broccoli cheddar soup will warm you inside and out, and the rice cooks right in the same pot, soaking up all that delicious flavor.

Copycat Outback Baked Potato Soup Recipe

This is one of the best 30 minute soup recipes for chilly winter nights. Imagine all your favorite baked potato and topping flavors in one thick and creamy bite, all from the comfort of your own kitchen.

Bacon Cheeseburger Beer Cheese Soup

Extra beefy, extra bacon-y, with a smoky beer cheese broth that’s out of this world. This recipe’s a favorite for game days, and it goes with all the snackable favorites too.

Chicken Cordon Bleu Soup

Enjoy all the flavors of the classic dish in a cozy, slurpable soup. Tender bites of chicken and ham, creamy Swiss cheese, and that signature crunch from garlic croutons, made heartier with diced potatoes in a silky broth.

And there you have it! Dozens of easy 30 minute meals for the family, each one more delicious than the last.

Skillets, pastas, casseroles, and soups… try your favorites and let us know what you think!

Enjoy!

With love, from our simple kitchen to yours.

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Originally published December 2013, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy 30 Minute Meals (Casseroles, Skillets, and Soups) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE EGG BAKE RECIPES 

• Feeds a crowd without stress
  
• Great make-ahead breakfast or brunch option
  
• Balanced, hearty, and filling
  
• Easy to customize with what you have
  
• Reheats beautifully

Baked Egg Casserole 

This is one of those breakfasts that makes mornings easier. You put everything together once, slide it into the oven, and suddenly breakfast is handled for hours.

I love this egg bake for weekends, holidays, or any morning when people wander into the kitchen at different times. It’s hot, it’s filling, and it doesn’t need babysitting.

Everyone gets a real plate of food, not just something to hold them over.

Baked breakfast casserole is familiar in the best way. Bacon, sausage, potatoes, cheese, eggs. Nothing fancy. Nothing trendy. Just a solid, comforting breakfast that makes people feel taken care of. Add some extra protein with our cottage cheese eggs.

And honestly, that’s usually the goal.

INGREDIENT NOTES

• Bacon: Cooked and chopped first so it stays crisp and doesn’t water down the casserole. Thick-cut slices hold up best.
  
• Breakfast Sausage: Adds savory depth and seasoning throughout the dish. Use bulk sausage, not links, so there are crumbles in every bite.
  
• Frozen Potatoes with Peppers and Onions: Thawed so they bake evenly and don’t release excess moisture.
  
• Cheddar Cheese: Medium-sharp gives flavor without overwhelming the eggs.
  
• Whole Milk: Keeps the eggs tender and soft as they bake.

VARIATIONS

Spicy: Use hot breakfast sausage or add diced jalapeños.

Meat Only: Skip the potatoes and add extra bacon or sausage.

Veggie-Leaning: Reduce the amount of meat and add sautéed mushrooms or spinach (drained well).

Cheese Swap: Try Colby Jack for a gooier melt or mild Pepper Jack for some heat.

Individual Portions: Bake breakfast casserole in muffin tins for grab-and-go servings.

SERVING SUGGESTIONS

• Add toast, biscuits, or cheese scones for a heartier meal.
  
• Serve baked egg casserole with fresh fruit on the side.
  
• Great with coffee or brunch cocktails (a Spicy Bloody Mary is my fave).
  
• Perfect for holidays, overnight guests, or meal prep mornings.
  
• Top with a dollop of sour cream or sliced green onions. And have a bottle of hot sauce handy!

EGG BAKE FAQ

Egg bake recipes work because they’re built on structure and moisture control.

Cooking the sausage and bacon first removes excess fat and water, which keeps the eggs from becoming greasy or loose.

Thawed frozen potatoes release less moisture during baking, allowing the eggs to set properly instead of steaming. 

The eggs and milk form a custard-like matrix that surrounds the fillings, and baking uncovered allows steam to escape so the texture stays firm but tender.

Letting the casserole rest after baking gives the proteins time to relax and finish setting, which is why it slices cleanly instead of collapsing.

TOOLS NEEDED

• 9×13-inch Baking Dish: The right depth for even baking.
  
• Large Skillet: For browning the sausage properly.
  
• Mixing Bowl: Whisking eggs goes faster with space.
  
• Whisk: Ensures the eggs and seasoning are evenly distributed.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

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Baked Egg Casserole + Video

This loaded Baked Egg Casserole goes from oven to table in an hour! Make this egg bake for brunch, holiday mornings, or breakfast for dinner.

Course Breakfast

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 (about 1 ¼ cups per serving)

Calories 586cal

Author Donna Elick

Equipment

• 9×13-inch casserole dish

Ingredients

• 1 pound bacon, cooked and chopped
• 12 ounces breakfast sausage, uncooked (roll or bulk)
• 28 ounces frozen potatoes with peppers and onions, thawed
• 2 cups shredded cheddar cheese (about 8 ounces, medium-sharp recommended)
• 12 large eggs
• 1/2 cup whole milk
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder

Instructions

• PREPARE OVEN: Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish with nonstick cooking spray.
• COOK SAUSAGE: Place a large skillet over medium heat. Add 12 ounces breakfast sausage, uncooked and cook, breaking it up with a spatula, until browned and fully cooked. Remove from heat.
• BUILD CASSEROLE: Add the cooked sausage, 1 pound bacon, cooked and chopped, 28 ounces frozen potatoes with peppers and onions, thawed, and 2 cups shredded cheddar cheese to the prepared baking dish. Toss gently to evenly distribute.
• MIX EGGS: In a large bowl, add 12 large eggs, 1/2 cup whole milk, 1 1/2 teaspoons kosher salt, 1 teaspoon fresh ground black pepper, and 1 teaspoon garlic powder. Whisk until fully combined.
• ASSEMBLE: Pour the egg mixture evenly over the potato mixture. Use a spoon to gently press everything down so the eggs settle throughout.
• BAKE: Bake uncovered for 35 to 40 minutes, until the center is set and a knife inserted in the middle comes out clean.
• REST AND SERVE: Let the casserole rest for 5 to 10 minutes before slicing and serving.

Video

Notes

Make-Ahead: Assemble the casserole but do not bake. Cover tightly and refrigerate overnight. Let sit at room temperature for about 30 minutes before baking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat individual portions in the microwave or warm the whole dish in a 325°F oven until heated through.

Freezing: Freeze baked and cooled casserole in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Notes: Medium-sharp cheddar adds great flavor without overpowering the eggs. Any breakfast sausage flavor works well.

Nutrition

Serving: 1 | Calories: 586cal | Carbohydrates: 3g | Protein: 29g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 344mg | Sodium: 1366mg | Sugar: 1g | Fiber: 0.1g | Calcium: 264mg | Iron: 2mg

Originally Published May 2017, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Egg Casserole + Video appeared first on The Slow Roasted Italian.

Forget about traditional green bean casserole, and make this the next time! It’s a spin on the classic version and one that I love. 

This easy cheesy green bean casserole proves that you can take a classic dish and turn it into one of the best new side dishes around. 

The tender green beans paired with the addition of cheese prove this to be a true classic holiday dish. 

I could literally eat the entire dish on my own, but everyone in my family loves the cheesy texture too so I don’t mind sharing. 

These cheesy green beans are perfect for the holiday table! 

I love adding this to be Thanksgiving table or holiday dinners because there is always room for easy recipes like this. 

Cheesy Green Bean Casserole

What’s better than cheddar? Cheddar and bacon! 

Throw in those classic holiday ingredients and you have a 5 star casserole that’ll make every other green bean casserole pale in comparison. This recipe is literally the ultimate side dish! 

We can’t believe we didn’t think of making green bean casserole with bacon and cheese before!

Pair this casserole alongside our Bacon Wrapped Herb Roasted Turkey for the most over-the-top delicious Thanksgiving dinner ever!

If you know you’ll be running around on Thanksgiving with no time to spare, consider trying out this make ahead version, too – all you’ll have to do is throw it in the oven! 

Stumped on side dish options for Thanksgiving? My Corn and Bacon Casserole is the coziest, most craveable casserole your guests will ever have!

And don’t forget the sweet potato casserole for a sweet contrast to this extra savory dish.

Ingredient Notes & Substitutions

• Bacon – I like to use hickory smoked or applewood, but to each their own! A smoky meat will definitely complement mushrooms and cheese the best. 
  
• Baby Bella Mushrooms – Also known as crimini mushrooms! 
  
  Not everyone knows that your classic Thanksgiving green bean casserole with cheese is bulked up with cream of mushroom soup – so we need those mushrooms to get that flavor!
  
  This is must to create the perfect creamy mushroom sauce. 
  
• Onion & Garlic – I promise that you won’t miss the fried onions! 
  
  Using fresh prevents the casserole from getting soggy and adds a mindblowingly appetizing aroma to the dish – especially in combination with the garlic!
  
• All-Purpose Flour – Flour is used as a thickener and binder to make a far more substantial green bean and bacon casserole. If you need a gluten-free recipe, see the tips below!
  
• Whole Milk – Those who prefer a creamier casserole can substitute half of the milk with heavy cream or work in some half and half instead.
  
• Sharp Cheddar Cheese – A true classic that goes with everything! Colby Jack is a wonderful alternative, and – if you’re feeling adventurous – even gouda works!
  
• Green Beans – I generally use frozen green beans, thawed before adding to the casserole. 
  
  But you can also use blanched fresh green beans if you’re able to snag them so late in the season!
  
  Canned green beans are always an optoin, but I think that they’re mushy so they’re my last choice for this casserole dish. 
  
  You can also add other seasonings like black pepper, cayenne pepper, or even onion powder to this dish.
  
  Season it for the perfect way that fuels your taste buds for busy weeknights! (and since you’re using simple ingredients to make this dish, you can easily alter a bit!) 

How to Make the Best Cheesy Green Bean Casserole For Your Needs!

• Make It Quick – Go ahead and bake the bacon in the oven until it’s perfectly crispy crunchy. Once it cools, you can easily crumble it up. 
  
  Afterward, heat some butter in a skillet and saute the mushrooms, onions, and garlic until browned and almost painfully fragrant – it seriously smells so good!! 
  
  At this point, you can proceed with the recipe with the seasonings and flour. 
  
• Make It Gluten-Free – Replace the flour with a milk and cornstarch slurry, made with ¼ cup cornstarch and ½ cup milk. 
  
  Add it when the recipe calls for the flour – just after the milk begins to bubble. Stir to combine, and proceed with the recipe. 

Storing and Reheating Leftover Green Bean and Bacon Casserole

Cover and chill the leftover green bean casserole for up to 5 days. Freezing isn’t your best option – the texture of the cream will change somewhat – but you can for a couple of weeks if you so desire.

Just be sure to let the the casserole thaw before topping it with some fresh cheese again for a boost of flavor! 

To reheat, return to the skillet on a medium heat until warmed through. 

You could also toss it in the oven and broil for just a couple of minutes for a nicely browned crust on top! 

Cheesy Green Bean Casserole FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Classic Thanksgiving Sides

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Best Cheesy Green Bean Casserole Recipe + Video

Cheesy Green Bean Casserole isn’t just about the extra cheddar. We built the sauce on bacon for a dish that’ll kick up your holiday meal!

Course Side Dish

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 382cal

Author Donna Elick

Ingredients

• 1 pound Jones Dairy Farm Dry Aged Hickory Smoked Bacon cut into 1/2″-3/4″ pieces
• 8 ounces sliced baby bella aka crimini mushrooms
• 1/2 medium yellow onion sliced
• 3 cloves garlic minced
• 1/4 cup all-purpose flour *see gluten-free notes
• 1 teaspoon kosher salt more to taste
• 1/2 teaspoon fresh ground black pepper
• 1-2 pinches red pepper flakes to taste
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 24 ounces frozen green beans thawed

Instructions

• In a cold large (12″) cast iron skillet add bacon. Turn heat to medium and cook until crisp. Stirring occasionally. This will take about 25 minutes. See the shortcut method if you want to make this quicker.
• Remove bacon from the skillet with a slotted spoon and place on a paper towel lined plate. Set aside. Pour bacon drippings into a jar to save for later use and return 4 tablespoons bacon drippings to the pan.
• Return skillet to medium heat. Add mushrooms, onion and garlic. Cook the vegetables until they are browned, about 5 minutes, stirring occasionally.
• Add 2 tablespoons bacon drippings, into the pan (or butter if you are out of bacon drippings). Add flour, salt, pepper, and red pepper flakes. Stir until the flour dissolves into the vegetables. Cook 1 minute to cook out the floury taste.
• Add milk and stir to combine. Remove from the heat, to prevent the cheese from getting grainy. Add the cheese a handful at a time and stir between each addition.
• Once the cheese is completely melted into the sauce add green beans and half of the cooked bacon.
• Stir to combine, and return the skillet to medium heat. Continue to cook the casserole until the green beans are heated through, and the sauce is thickened, about 3-5 minutes. Top with remaining bacon.

Video

Notes

You can also use blanched fresh green beans, when available.

Shortcut method: bake bacon in the oven until crisp. Cool and crumble. Set aside. Add 4 tablespoons butter to skillet. Once the butter is melted add mushrooms, onions and garlic. Continue with recipe as written above.

Gluten-free instructions: Mix 1/4 cup of corn starch with 1/2 cup of milk in a resealable container. Seal and shake the living tar out of it to create a slurry. Omit the flour called for in the recipe. Add the remaining 1 1/2 cups of milk to the recipe. Cook until it starts to bubble. Add the slurry and stir to combine. Proceed with the recipe.

Nutrition

Serving: 1 | Calories: 382cal | Carbohydrates: 15g | Protein: 15g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 789mg | Sugar: 7g | Fiber: 3g | Calcium: 219mg | Iron: 1mg

Originally published November 2017, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Cheesy Green Bean Casserole Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CORN CASSEROLE WITH BACON

• Creamy, dreamy sauce + crispy bacon = instant crowd-pleaser
  
• Pantry-friendly ingredients and 35 minutes start to finish
  
• Bakes in one dish. Hello, easy cleanup!
  
• Perfect for holidays, potlucks, or weeknights
  
• Scales up effortlessly for a crowd

Corn and Bacon Casserole

This creamed corn casserole with bacon is one of the OGs here at TSRI. I first shared it back in November 2011, and let me tell you… it’s been winning over holiday tables and potlucks ever since!

We’ve made it countless times, and it never fails to get rave reviews. I could eat this straight from the pan with a spoon. No shame.

We don’t do boring sides around here, and this beauty proves it. Sweet corn, luscious creamy sauce, and that best daggum bacon crunch on top? Clean-plate-club energy, friends.

It’s the kind of casserole that makes people lean over the table and whisper, “Who made this?” (You did, you kitchen rockstar.)

Serving a feast? Pair bacon corn casserole with my Roasted Potatoes or Cheesy Potatoes Au Gratin and thank me later.

INGREDIENT NOTES

• Bacon: Thick-cut bacon holds texture after baking. Regular works, but use an extra slice or two. And reserve the drippings. They’re liquid gold for flavor!
  
  Have spare bacon, use it in our Bacon Stuffing Casserole! We stuff crispy bacon and beer cheese into a casserole that’ll make your night!
  
• Corn: Frozen kernels keep it easy and consistent. Fresh or well-drained canned corn also works, though fresh will taste sweeter.
  
• Flour: Briefly cooking the flour with drippings creates a roux for a silky (not grainy) sauce.
  
• Cream & Milk: Heavy cream delivers that luscious, melt-in-your-mouth texture. Swap in half & half or all milk to lighten it up (the sauce will be thinner).
  
• Sugar: A tiny bit enhances corn’s natural sweetness. Skip if using peak-season fresh corn.
  
• Seasonings: Kosher salt clings better, and black pepper balances the richness. Add a pinch of smoked paprika or cayenne if you like a subtle kick.
  
• Fresh Herbs: Parsley or chives add brightness at the end. Sprinkle onto corn bacon casserole just before serving.

VARIATIONS

Cheddar-Bacon Corn Bake: Stir in 1 cup shredded sharp cheddar before baking.

Jalapeño Popper Twist: Add ½ cup diced jalapeños and 4 ounces softened cream cheese.

Ritz Cracker Crunch: Top bacon corn casserole with 1 cup crushed Ritz tossed with 2 tablespoons melted butter.

Southwest Style: Mix in ½ cup diced roasted red peppers and 1 teaspoon chili powder.

Herb & Parm: Add ½ cup grated parmesan + fresh thyme leaves for a savory finish.

Bacon-Free: Omit bacon and sauté onions in 2 tablespoons butter, then add a pinch of smoked paprika for depth.

SERVING SUGGESTIONS

• Holiday Plate-Up: Serve alongside roasted turkey or ham with Best Ever Mashed Potatoes for a classic spread.
  
• BBQ Night: Pair corn and bacon casserole with pulled pork, coleslaw, and cornbread. Sweet, smoky, and perfect together.
  
• Comfort Feast: Add garlic green beans for the coziest Sunday dinner.
  
• Easy Upgrade: Finish with a squeeze of lime and chopped cilantro to brighten rich flavors.
  
• Beverage Pairing: A crisp chardonnay or sparkling apple cider cuts through the creaminess.

CORN WITH BACON CASSEROLE FAQ

Can I make this ahead?
Yes. Assemble corn with bacon casserole up to 24 hours in advance. Cover and refrigerate, then bake just before serving.

How do I keep the sauce silky?
Cook the flour for 1-2 minutes in the bacon drippings before adding the cream and milk, and slowly whisk while pouring in the liquid to prevent lumps or a grainy texture.

Can I double this recipe?
Absolutely. Use a larger baking dish (or two 1-quart dishes) and add 5–10 minutes to the bake time.

What’s the best way to reheat corn and bacon casserole?
Microwave individual servings or warm larger portions in the oven. If it looks too thick, stir in a splash of milk or cream until it loosens to your preferred consistency.

This recipe for corn casserole with bacon has lived on The Slow Roasted Italian since 2011, and it’s one we’ve tested, tweaked, and loved for years.

That kind of staying power tells you it works: creamy, dreamy, and reliable every single time.

I’ve made more cream-style casseroles than I can count, and the secret is fat + flour + gentle heat.

Bacon drippings bloom the aromatics and form a proper roux with the flour, so the cream emulsifies into a silky sauce instead of separating.

Another pro move: bake just until the edges bubble. Overbaking tightens the dairy and dulls the sweetness of the corn.

When I tested this with butter only, it was good… but those smoky drippings add a depth you can’t fake. Little technique, big payoff. That’s the TSRI way!

TOOLS NEEDED

• Large Skillet: Sauté bacon and build the sauce in one pan.
  
• Whisk & Wooden Spoon: Whisk for the cream sauce, spoon for folding in corn.
  
• 1-Quart Casserole Dish: Ideal size for even baking and bubbling edges.
  
• Measuring Cups & Spoons: Accuracy matters for the roux and dairy.
  
• Paper Towels: For draining bacon so it stays crisp on top.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Casserole Recipes

Creamy Chicken Noodle Casserole (Easy Recipe) + Video

Slow Cooker Chicken Enchilada Casserole Recipe

Easy Broccoli Cheese Casserole Recipe with Ritz Crackers

Best Ever Jiffy Corn Casserole Recipe + Video

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Corn and Bacon Casserole

Creamed Corn and Bacon Casserole is the ultimate side dish… creamy, comforting, and bursting with flavor. A reader favorite since 2011!!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 – 8

Calories 258cal

Author Donna Elick

Ingredients

• 6 strips thick-cut applewood smoked bacon
• 1/2 medium yellow onion finely chopped (about ½ cup)
• 2 tablespoons all-purpose flour
• 2 garlic cloves minced (about 2 teaspoons)
• 1/2 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 12-ounce bags frozen whole kernel corn (about 4 cups)
• 1 tablespoon fresh parsley or chives chopped, for garnish

Instructions

• Preheat the Oven and Prepare the Pan: Preheat oven to 350°F. Lightly grease a 1-quart baking dish with butter or nonstick spray.
• Cook the Bacon: In a large skillet over medium heat, cook 6 strips thick-cut applewood smoked bacon until crisp, 8–10 minutes. Transfer to a paper towel–lined plate. Once cooled, crumble into small pieces. Reserve 2 tablespoons of bacon drippings in the skillet.
• Sauté the Onion and Build the Base: Add 1/2 medium yellow onion to the drippings and cook until soft and translucent, about 3–4 minutes. Stir in 2 tablespoons all-purpose flour, 2 garlic cloves, 1/2 tablespoon granulated sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Cook and stir for 1–2 minutes, until the mixture is bubbly and fragrant.
• Make the Cream Sauce: Slowly whisk in 1 cup heavy cream and 1/2 cup whole milk. Bring mixture to a simmer and cook until slightly thickened, 2–3 minutes.
• Add the Corn and Bacon: Stir in 2 12-ounce bags frozen whole kernel corn (about 4 cups) and half of the crumbled bacon. Cook for 1 minute to heat through.
• Bake the Casserole: Transfer the mixture to the prepared baking dish. Sprinkle with the remaining bacon. Bake uncovered for 20–22 minutes, or until the edges are bubbly and the top is lightly golden.
• Finish and Serve: Garnish with 1 tablespoon fresh parsley or chives. Serve hot.

Notes

Make-Ahead: Assemble up to 24 hours in advance; cover and refrigerate. Bake just before serving.

Storage: Refrigerate leftovers up to 3 days (airtight).

Reheating: Microwave 30-second bursts, stirring; add a splash of milk/cream if thick.

Freezing: Freeze up to 2 months (texture may change slightly because it’s cream-based).

Lighter swap: Use half & half or all milk; sauce will be less rich.

Nutrition

Serving: 1 | Calories: 258cal | Carbohydrates: 7g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 359mg | Sugar: 4g | Fiber: 0.3g | Calcium: 58mg | Iron: 0.3mg

Originally Published November 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Corn and Bacon Casserole appeared first on The Slow Roasted Italian.

Talk about an easy breakfast casserole! I’ve made this for Christmas morning, and it’s seriously the perfect way to start the day.

I think it’s also great for Easter brunch, Christmas brunch, Sunday morning, or even busy weekday mornings. It’s also perfect to prep and have the entire casserole ready for overnight guests, too! 

The printable recipe card below has all the details on how to make this great breakfast – it’s such an easy recipe for special occasions or everyday busy mornings.

No matter when you make it, it’s a great addition to the table for the whole family to enjoy. 

Ham and Egg Casserole

I love a good breakfast casserole, whether it cooks overnight in the slow cooker or features a Tex-Mex flair But there’s something extra special about Cracker Barrel egg casserole. 

I think it’s that tender, chewy layer of sourdough on the bottom that just hits the spot — like eggs on toast!

The delicious flavor combo of ham and cheddar is found in every bite, and this recipe is easy enough to make for a lazy weekend or a homestyle brunch.

If you’re just as crazy for ham and cheese as I am, you’ll want to try this ham and cheese quiche or a Moons Over My Hammy sandwich next!

And if you go crazy for Cracker Barrel recipes, you have to try my broccoli cheddar chicken & pot roast recipes!

Ingredient Notes and Substitutions

• Sourdough Bread – Sandwich-sized slices will fit into the bottom of your baking pan a lot better compared to the traditional round loaf slices.
  
  You can also experiment with another type of bread. Whole wheat or rye would be a delicious base for ham egg and cheese casserole!
  
  Any bread slices would be great additions, I’m just a big fan of sourdough. 
  
• Eggs – Be sure to use large eggs. It’s also much easier to beat them if they’re closer to room temperature, so let them warm on the counter first if you have the time.
  
• Ham – This Cracker Barrel egg casserole recipe is a great way to use up leftover ham! 
  
  But if you don’t have one made, simply grab some ham steaks from the store or ask the deli counter to slice it extra thick.
  
  Have extra? Use it in our Chicken Cordon Bleu Casserole!
  
• Evaporated Milk – Adds richness and a custard-like texture to the egg mixture. Substitute with hall-and-half or milk for a lighter dish.
  
• Cheddar Cheese – This has the perfect balance of bold flavor and a great melt. Adjust the intensity of the flavor by choosing mild, sharp, or extra sharp.
  
  Monterey Jack or Swiss are great options for a creamier texture and milder flavor, and you know I have to suggest Pepper Jack for a little kick!

Tips and Tricks to Make Perfect Cracker Barrel Egg Casserole

• Remove the crust from the bread.

This creates a more consistent texture and makes it easier to slice the dish once baked. As the bread soaks up the milk and egg mixture, it will swell a bit to fill in any gaps.

• Beat the eggs really well.

Use a fork or whisk to help break up the yolks and combine them evenly with the whites, plus a little bit of elbow grease to aerate the mixture. This helps the egg layer bake up nice and fluffy.

And as mentioned, this is much easier to do if they aren’t super cold from the fridge, so let them warm on the counter for a bit first.

• Wait before popping the dish in the oven.

Let the assembled ham and egg casserole rest for 10-15 minutes on the counter to allow the bread to soak up some of the liquid.

• Try different flavor combinations.

You can make Cracker Barrel egg casserole with a different type of meat, or swap the ham for veggies for a vegetarian version!

Brown some sausage links and chop those up, or crumble bacon strips after crisping them in the air fryer. 

Mushrooms and bell peppers always taste great in breakfast casserole, though you’ll want to sauté and drain them first so they don’t make the dish watery.

Prep Ahead

• Dice ham
• Shred cheese
• Beat eggs
• Remove crust from bread

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Serving Suggestions 

Nothing goes better with Cracker Barrel breakfast casserole than a basket of warm biscuits or corn muffins!

And for a full breakfast spread, add a stack of fluffy buttermilk pancakes and some fresh fruit.

Storing and Reheating Ham Egg and Cheese Casserole

Once cooled, cover the pan or transfer leftovers to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.

If freezing, I usually wrap individual slices in plastic wrap and store them in a ziptop bag. Then, I can thaw just what I need in the refrigerator before reheating.

Warm ham egg and cheese casserole in the oven at 325°F for 15-20 minutes. Cover with foil to help it heat evenly. 

Or, microwave individual portions for 2-3 minutes on medium power for a quick meal!

Cracker Barrel Breakfast Casserole FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cracker Barrel Copycat Recipes

Homemade Copycat Cracker Barrel Fried Apples Recipe

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Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Copycat Cracker Barrel Country Fried Steak Recipe

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Ham and Egg Casserole (Cracker Barrel Copycat Recipe)

This Ham and Egg Casserole comes together in under an hour, featuring a chewy sourdough base and plenty of cheese. Just like Cracker Barrel!

Course Breakfast

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 457cal

Author Donna Elick

Ingredients

• 4-6 slices sourdough bread crusts removed
• 1 1/2 cups diced ham
• 6 large eggs beaten
• 1 ½ cups evaporated milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese

Instructions

• Preheat your oven to 350°F (175°C). Prepare a 9×13-inch casserole dish by lightly spraying it with non-stick cooking spray.
• Arrange six slices of crustless sourdough bread at the bottom of the casserole dish. Tear the bread into pieces if necessary to cover the entire bottom without overlapping.
• In a medium bowl, beat six large eggs thoroughly. Add 1 1/2 cups of evaporated milk, 1 teaspoon of salt, and ½ teaspoon of black pepper. Whisk the mixture until it's well combined.
• Pour the egg mixture evenly over the bread in the casserole dish, ensuring every piece of bread is soaked with the mixture.
• Sprinkle 1 1/2 cups of diced ham over the soaked bread.
• Top the casserole with 2 cups of shredded cheddar cheese, spreading it generously over the entire mixture.
• Let the casserole sit for 10-15 minutes. This allows the bread to absorb the egg mixture, enhancing the dish’s texture.
• Place the casserole dish in the preheated oven. Bake for 30-35 minutes until the eggs are set and the cheese on top is bubbly and golden brown.
• Once baked, remove the casserole from the oven. Allow it to cool slightly before serving. Enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, cover the casserole with foil and bake in a preheated oven at 325°F (160°C) for about 15-20 minutes, or until heated through. For a quicker option, microwave individual portions on medium power for 2-3 minutes.

Feel free to substitute the sourdough bread with your preferred type of bread, such as whole wheat or rye, to change the flavor profile. You can also use half-and-half or milk instead of evaporated milk for a lighter dish.

Experiment with different cheeses for more flavor variety such as Monterey Jack or Swiss cheese.

Nutrition

Serving: 1 | Calories: 457cal | Carbohydrates: 30g | Protein: 29g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 257mg | Sodium: 1400mg | Sugar: 9g | Fiber: 1g | Calcium: 482mg | Iron: 3mg

Originally published February 2025, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Ham and Egg Casserole (Cracker Barrel Copycat Recipe) appeared first on The Slow Roasted Italian.

I’m all about the flavors of this delicious casserole. It takes just minutes of prep, and it’s a great way to use up leftovers from Thanksgiving dinner.

I feel like I always have a ton of leftovers after making a big turkey dinner, and making this puts a fun twist on reusing the leftover veggies and meat. 

Having an easy way to feed the whole family with this creamy turkey casserole scores high on my card! 

A lot of casserole recipes can be long and complicated, but not this one! It’s loaded with your favorite holiday leftovers and the best way to reduce waste. 

Good recipes like this are really a meal in themselves, but I still like to pair it with a simple green salad to round out the flavors. 

I usually have a bit of turkey leftovers, so it’s perfect for this low-carb turkey casserole. And the best part? 

It gives us a good reason to enjoy the best foods from the holidays all over again! Just pair it with some leftover cranberry sauce or leftover gravy – and you’re set! 

Make this easy recipe as the perfect way to use up those leftovers! You could also actually tweak the recipe a bit to make it any time of year. 

Instead of using leftover Thanksgiving turkey, you can use leftover ham from Christmas or even leftover chicken from a different meal. This great recipe gives options! 

Leftover Turkey Casserole Recipe

I don’t like to let food go to waste, so I typically use Thanksgiving leftovers to make simple dinners for the week.

Making this easy turkey tetrazzini recipe is the perfect use for any leftover turkey in your fridge. It’s a fantastic comfort food, and much better than making endless sandwiches!

Slow Cooker Turkey Chili is another easy leftover turkey recipe. Just add everything at once and let your crockpot do the work. 

Or, make my Chicken Enchilada Casserole with turkey instead. It only has 5 ingredients and is ready in about 30 minutes.

Watch the video to see the process of making the casserole from start to finish! Look for it in the recipe card at the bottom of this post.

Ingredient Notes and Substitutions

• Turkey – Feel free to use cooked chicken instead! Cook up some chicken breasts or grab a rotisserie chicken from the store.
  
• Mushrooms – I like the extra savory flavor of baby Bella mushrooms (sometimes labeled as “cremini”), but regular white button mushrooms will work just fine.
  
• Frozen Peas – These add some color and another serving of vegetables, but you can certainly substitute another small frozen veggie (like carrots), or leave them out if you prefer.
  
• Shredded Cheese – Get a bolder flavor and a smoother sauce by shredding a fresh block of cheese. 
  
  Pre-bagged shreds have an added preservative to prevent clumping that often gives the cheese a waxy texture. I like using a little bit of cheddar cheese in mind. 
  
• Butter Crackers – Ritz crackers are my favorite, but Panko bread crumbs or crushed potato chips would make a great substitute for this easy turkey casserole!

How to Make Easy Turkey Tetrazzini

This casserole recipe couldn’t be much simpler to make!

1. Cook the spaghetti. Only cook the noodles to al dente. This means they should have a slight chewiness or “bite” to them.
   
2. Chop the meat. While the spaghetti is cooking, you can chop up or shred your leftover turkey and set it aside to add to the sauce. 
   
3. Make the sauce. Start by sautéing the mushrooms in butter or oil. Then, you’ll add some flour to make a roux (a combination of fat and flour) to thicken the sauce. 
   
   PRO TIP: Whisk in the liquids SLOWLY to avoid clumps of flour. 
   
4. Combine sauce, turkey, and spaghetti in a casserole dish. 
   
5. Make the buttery cracker topping. Sprinkle it over the leftover turkey casserole and bake until bubbly and golden brown.

Serving Suggestions

Because this meal is hearty and filling, it works as a complete meal all by itself.

If you’d still like to add a side dish, keep it simple. Soft breadsticks or pumpkin dinner rolls along with a green salad would be perfect.

Leftover Turkey Casserole FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dinner Casseroles

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Turkey Tetrazzini Casserole (Leftover Thanksgiving) + Video

Our recipe for Leftover Turkey Casserole makes a scrumptious comfort food meal! This easy turkey tetrazzini recipe is freezer-friendly too!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 8 minutes minutes

Cook Time 50 minutes minutes

Total Time 58 minutes minutes

Servings 12

Calories 586cal

Author Donna Elick

Equipment

• large pot for cooking spaghetti
• 3-quart sauté pan
• mixing bowls
• measuring cups for liquids
• measuring cups for dry ingredients
• measuring spoons
• whisk
• kitchen knives
• cutting board
• 9 x 13 baking dish

Ingredients

• 1 pound spaghetti cooked to al dente, drained, rinsed, and returned to the pot. See Notes
• 10 tablespoons unsalted butter divided
• 1/2 cup diced onion
• 4 cloves garlic minced
• 8 ounces baby bella mushrooms sliced
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 1/2 cups chicken stock
• 2 1/2 cups whole milk or 2% milk
• 8 ounces cream cheese softened and cut into 8 pieces
• 16 ounces shredded cheddar cheese divided
• 4 cups diced or shredded cooked turkey
• 1 1/2 cups frozen peas unthawed
• 1 cup crushed butter crackers such as Ritz
• 1/4 cup freshly grated parmesan cheese
• 3 tablespoons chopped flat leaf parsley optional, for garnish

Instructions

• Preheat the oven to 350°F.

  Grease a 9×13 inch baking dish with non-stick cooking spray or olive oil spray, and set dish aside.
• To a large sauté pan over medium-low heat, add 8 tablespoons of butter; allow it to melt.

  Add the onion and sauté, stirring occasionally, until onions are soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

  Add the mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms are softened, about 5 minutes.
• Add the flour to the pan and stir it in to coat the veggies. Cook for 2 minutes, stirring once or twice.

  Slowly and gradually, whisk in the stock, about 1/4 cup at a time, then add all of the milk. Stir to combine.

  Bring contents to a light boil over high heat, then immediately reduce heat to medium-low and simmer until thickened.

  Add the cream cheese and stir occasionally until melted. Add half of the cheddar cheese. Continue to cook, stirring occasionally until melted.

  Remove pan from the heat and stir in the cooked turkey and peas.
• Add sauce to the pot of cooked spaghetti and stir thoroughly to combine. Pour into the prepared baking dish, top with the remaining cheddar cheese, and set aside.
• Melt the remaining 2 tablespoons of butter in a medium-sized bowl in the microwave, or use a small pan on the stovetop.

  Add crushed crackers and shredded parmesan cheese to melted butter; stir to combine. Sprinkle cracker mixture evenly over top of casserole.
• Bake for 25-30 minutes, or until the top is golden brown. Garnish with chopped parsley if desired. Serve while warm.

Video

Notes

1. Pasta cooked to al dente means it should have a slight bite to it, but not undercooked or crunchy. (Pasta will finish cooking as the casserole bakes in the oven). After draining and rinsing spaghetti, return noodles to the cooking pot. Sauce will be combined with them later.
2. May substitute spaghetti with any long thin pasta, such as spaghettini, angel hair, or fettuccine.

Nutrition

Serving: 1 | Calories: 586cal | Carbohydrates: 30g | Protein: 42g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 155mg | Sodium: 723mg | Sugar: 6g | Fiber: 2g | Calcium: 412mg | Iron: 3mg

Originally published September 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Turkey Tetrazzini Casserole (Leftover Thanksgiving) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHEESY CHICKEN PASTA BAKE

• TSRI classic: A longtime fan favorite that’s stood the test of time.
  
• 30-minute dinner: Creamy, cheesy, and weeknight-ready.
  
• Family-approved: Chicken, pasta, and cheese = guaranteed winner.
  
• Comfort food: Cozy and satisfying with melty mozzarella.
  
• Make-ahead friendly: Sauce can be prepped days in advance.

Chicken Pasta Bake

This is one of those recipes that feels like an old friend.

I’ve made it for hectic weeknights, for friends who needed a little dinner love, and even as a hearty holiday side when the menu needed something cheesy and comforting.

The roasted red pepper sauce is what makes it so special… creamy, colorful, and just a little unexpected.

Chad piles his with crushed red pepper flakes, while Munchkin always digs into the corners first to claim the cheesiest bites.

No matter when I make it, this cheesy chicken pasta bake recipe always brings empty plates and happy faces.

If you love this baked chicken pasta dinner, our Chicken Tetrazzini another irresistible option with creamy mushroom sauce, spaghetti, and tender chicken!

INGREDIENT NOTES

• Rigatoni Pasta: Holds sauce beautifully with its ridges, but penne or ziti work too. Always reserve pasta water to thin the sauce.
  
• Chicken: A great way to use up leftover rotisserie or cooked chicken breast. Ground chicken also works. You can cut the chicken breast into strips and use it in my easy Chicken Linguine!
  
• Roasted Red Peppers: Use jarred for convenience or homemade for extra depth. Drain well to avoid watery sauce.
  
• Ricotta Cheese: Creates creaminess without being heavy. Cottage cheese can be swapped in if it’s blended smooth first.
  
• Parmesan: Adds salty richness to balance the sweetness of peppers.
  
• Mozzarella: Freshly shredded melts more smoothly than pre-shredded.
  
• Seasonings: Fresh basil brightens the sauce, while tomato paste deepens flavor. Salt and pepper bring balance.
  
• Butter or Oil: Butter adds richness, while olive oil makes it a touch lighter.

VARIATIONS

Spicy Kick: Add crushed red pepper flakes or stir in a spoonful of Calabrian chili paste.

Veggie Boost: Fold in spinach, zucchini, or mushrooms before baking.

Different Protein: Swap chicken for Italian sausage, ground turkey, or shrimp.

Four-Cheese Bake: Add fontina, provolone, or gouda for a cheesier twist.

Meatless Monday: Skip the chicken and bulk up with extra veggies or beans.

SERVING SUGGESTIONS

• Garlic Bread: Slices of toasty garlic bread or soft garlic knots make this cheesy chicken and pasta bake feel like an Italian feast.
  
• Simple Green Salad: Toss crisp romaine with olive oil, lemon, and parmesan for freshness, or throw together a burrata caprese for guests.
  
• Roasted Broccoli: Our garlic-roasted broccoli brings color and balance to the creamy pasta.
  
• Wine Pairing: A chilled glass of Pinot Grigio or Sauvignon Blanc cuts through the richness of the dish beautifully.

CHICKEN AND PASTA BAKE FAQ

This cheesy chicken pasta bake recipe works because of balance. Roasted red peppers bring natural sweetness, tomato paste adds depth, and ricotta creates a creamy emulsion that clings to the pasta.

Stirring in reserved pasta water adds starch that binds the sauce to the noodles, ensuring every bite is coated. Baking under mozzarella finishes it with that bubbling, golden crust.

After more than a decade of making this chicken pasta bake, I can promise it’s not just quick and easy. It’s a lesson in how simple ingredients combine into something comforting, colorful, and crave-worthy.

TOOLS NEEDED

• Large Pot: For boiling pasta.
  
• Large Skillet: To sauté aromatics and simmer the sauce.
  
• Blender or Food Processor: Creates a silky smooth roasted red pepper sauce.
  
• Wooden Spoon or Spatula: For stirring pasta into the sauce.
  
• Strainer: To drain pasta while reserving water.
  
• 9×13-inch Baking Dish: For baking and serving the casserole.
  
• Box Grater: Shredding fresh mozzarella and parmesan gives the best melt.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Recipes

Spicy Chicken Pasta Recipe (Easy One Pot) + Video

Easy Chicken Alfredo Pasta (Olive Garden Copycat Recipe)

Easy Bolognese Pasta Bake

Family Favorite Penne alla Vodka Pasta Recipe

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Chicken Pasta Bake

This Chicken Pasta Bake is ready in 30 minutes and loaded with roasted red peppers and plenty of cheese. A classic and comforting meal!

Course Main

Cuisine Italian

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 559cal

Author Donna Elick

Ingredients

• 12 ounces rigatoni pasta reserve 1/2 cup pasta water
• 2 tablespoons unsalted butter or olive oil
• 1 medium white onion diced (about 1 cup)
• 4 cloves garlic minced (about 1 tablespoon)
• 1 16-ounce jar roasted red peppers, drained, or 1/2 recipe homemade roasted red peppers
• 1 cup whole milk ricotta cheese
• 1 ounce parmesan cheese freshly grated (¼ cup)
• 2 tablespoons tomato paste
• 1 tablespoon fresh basil chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 12 ounces cooked chicken chopped
• 8 ounces mozzarella cheese shredded (about 2 cups)
• Optional Garnishes: shredded parmesan chopped fresh basil or parsley, crushed red pepper flakes

Instructions

• Preheat the Oven: Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
• Cook the Pasta: Bring a large pot of salted water to a boil. Cook 12 ounces rigatoni pasta until al dente according to package directions. Drain, reserving 1/2 cup pasta water, and set aside.
• Sauté Aromatics: In a large skillet, melt 2 tablespoons unsalted butter over medium-high heat. Add 1 medium white onion and sauté for 3–5 minutes until softened. Stir in 4 cloves garlic and cook for 30 seconds until fragrant.
• Blend the Sauce: Transfer onions, garlic, 1 16-ounce jar roasted red peppers, drained, or 1/2 recipe homemade roasted red peppers, and 2 tablespoons tomato paste to a blender or food processor. Blend until smooth.
• Simmer the Sauce: Pour the blended mixture back into the skillet. Stir in 1 cup whole milk ricotta cheese, 1 ounce parmesan cheese, 1 tablespoon fresh basil, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Simmer gently while the pasta finishes cooking. Stir in reserved pasta water for a silky sauce.
• Combine with Pasta and Chicken: Add pasta and 12 ounces cooked chicken to the sauce. Stir until everything is well coated.
• Bake: Transfer mixture to the prepared baking dish. Top with 8 ounces mozzarella cheese and bake uncovered for 10–15 minutes, until cheese is melted and bubbly.
• Serve: Garnish with parmesan, basil, parsley, or red pepper flakes if desired. Serve hot.

Notes

Make-Ahead Tips: Sauce can be blended and stored in the refrigerator up to 3 days in advance. Assemble and bake when ready to serve.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheating Tips: Reheat individual portions in the microwave in 30-second intervals, stirring halfway. Add a splash of milk or broth if sauce thickens.

Freezing Tips: Freeze baked or unbaked portions for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator and bake as directed, adding extra minutes if chilled.

Nutrition

Serving: 1 | Calories: 559cal | Carbohydrates: 48g | Protein: 37g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 909mg | Sugar: 4g | Fiber: 3g | Calcium: 366mg | Iron: 2mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Pasta Bake appeared first on The Slow Roasted Italian.

This French Toast bake is simple to make in a baking dish! It’s a great recipe loaded with cinnamon sugar flavor, making it the perfect dish for weekend mornings or even Christmas morning.

You’ll love this easy French Toast recipe! 

And if you’re a French toast lover, you’re in for a treat. I’ve given you the step-by-step recipe below to make the perfect breakfast. 

This is such an easy way to feed a big family, or to have leftovers for the next day. 

Follow the simple steps on the recipe card below to get started on this baked French toast casserole. 

New recipes like this are not only delicious, but they’re fun to make! It tastes just like regular French toast, but fills the whole pan! 

Oven Baked French Toast

This overnight French toast oven casserole is not only easy to make, but the bread has hours and hours to soak up all of that delicious flavor.

Oven baked French toast is so good, you won’t even need to add maple syrup! This makes a great special occasion breakfast, but it’s just as good for a weekend brunch too. 

Don’t need as much? Try this Air Fryer French Toast for a quick and easy breakfast.

Slow Cooker Overnight Breakfast Casserole is a savory alternative that saves you an extra step. Just toss all of the ingredients in the crock the night before and wake up to a delicious breakfast!

To see us make French toast in the oven from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• French Bread – Sourdough, French baguette, or your favorite gluten-free bread should all work just fine with this easy baked French toast recipe. 
  
  You can honestly use any pieces of bread, so have fun! I do prefer thicker slices of bread but good old white sandwich bread will work for this easy recipe. 
  
•  Pure Vanilla Extract – If you love warm vanilla flavor, try vanilla bean paste or baker’s vanilla instead.
  
• Half and Half – This is a dairy product found in the US that’s made from equal parts whole milk and heavy cream. 
  
  You can make your own mixture at home or even use all milk or all cream if you’d like.
  
• Praline Topping – For a lighter or allergy-friendly option, leave this off the top and serve oven baked French toast with fresh berries or whipped cream instead. 
  
  You can also just opt for a brown sugar mixture as well, or even a little bit of pure maple syrup. I’ve even added sliced apples right on top and sprinkled a little bit of white sugar.
  
  The best part about this recipe is that everyone can add their own favorite toppings. 

You can easily top with blueberries to turn this into a blueberry French toast casserole! Adding fresh fruit is always a great thing. 

Tips for Making French Toast in the Oven

• Cube the bread

For extra bread pudding texture, slice the French bread for French toast into large cubes instead. 

This way, they’ll be more submerged and will stick together when baked. Scoop into bowls so everyone can get as much or as little as they’d like!

• Too soggy? 

I’ve made adjustments to this French bread oven recipe over the years and found that using less milk creates a better texture. 

You may need to play with the amounts and reduce the liquid further depending on your preferences.

• No need to wait

While refrigerating overnight saves time in the morning, you can easily make this easy baked French toast from start to finish if you’d like! 

Just keep in mind that the bread will be crispier since it won’t have all that time to absorb the liquid.

• Dairy-free option

Instead of butter, use margarine or plant-based baking sticks.

Then, replace the half and half and milk mixture with canned full-fat coconut milk. Shake it well first to combine the liquid with the cream.

Or, combine your choice of soy, cashew, or oat milk with dairy-free heavy cream. Silk makes a small carton that has a very neutral flavor.

How to Store Leftovers

Cover oven baked French toast tightly with plastic wrap or transfer to a sealed container. Refrigerate and use within 3 to 4 days for best results.

Heat individual portions in the microwave or pop the entire pan back in the oven until warmed through.

Freezing French Bread French Toast

We regularly freeze leftovers and they hold up beautifully. Divide into smaller containers with lids or freeze the entire pan for the holidays.

Thaw French bread French toast in the refrigerator overnight and bake uncovered at 350°F for about 10 minutes.

French Toast Oven Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Make Ahead Oven Baked French Toast Recipe + Video

Oven Baked French Toast is perfectly sweet and has the texture of bread pudding. Perfect for overnight guests, weekend brunch, and holidays!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 50 minutes minutes

Servings 8

Calories 682cal

Author Donna Elick

Equipment

• 9×13-inch casserole dish
• cutting board
• bread knife
• mixing bowl
• whisk

Ingredients

• butter for preparing baking dish
• 1 loaf French bread
• 8 large eggs
• 1 cup half and half
• 1/2 cup milk
• 2 tablespoons granulated sugar
• 1 tablespoon vanilla extract or vanilla bean paste if you want to really jazz it up
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Praline Topping

• 1 cup unsalted butter 2 sticks, room temperature
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions

• Prepare a 9″x13″ baking dish by generously buttering the entire inside of the dish. Set the baking dish aside.
• Using a serrated bread knife, cut the French bread, on the bias, into slices approximately 1-inch thick. Arrange slices in the prepared baking dish in 2 rows, slightly overlapping the slices. Set dish aside.

  In a large mixing bowl, whisk eggs. Add half & half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.
• Pour the egg mixture over the bread slices, making sure they are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. I like to make sure all my slices are good and coated. Even dunking them in the mixture sometimes.

  Cover casserole dish with foil and refrigerate overnight.
• The next day, set oven to 350°F to preheat.

  Meanwhile, prepare the praline topping by adding all ingredients to a medium mixing bowl, then stir to combine.
• Use a small scoop to portion the praline topping into 8 dollops evenly across the top of the casserole. Using a silicone spatula, spread topping evenly over the bread (like you are icing a cake).

  Bake for 40 minutes, until puffed and lightly golden.
• Serve warm drizzled with syrup and enjoy!

Video

Notes

How to prevent soggy French toast – We have been enjoying this recipe for 10 years. I have made a few changes. There is less milk/cream than in the original recipe, as the bread is sometimes too moist for my taste.

Substitute for half and half – Half and half is a dairy product found in the USA. You can substitute half cream and half milk for half-and-half. You can also use any combination of all cream to all milk as long as you are adding 1-1/2 cups total.

Praline topping – In the original recipe, the praline topping included corn syrup. It really doesn’t need it, so it has been removed from the ingredient list.

Serving suggestions – This French toast casserole is amazing served with fresh berries instead of the praline topping if you are looking to lighten it up.

Freezing the casserole – The leftovers freeze VERY well! We eat about 1/4 of the pan. I freeze the leftovers in 3 containers, so when we want a special breakfast I just thaw it and pop it in the oven at 350 for about 10 minutes. Perfect.

Nutrition

Serving: 1 | Calories: 682cal | Carbohydrates: 61g | Protein: 15g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 260mg | Sodium: 471mg | Sugar: 35g | Fiber: 3g | Calcium: 144mg | Iron: 3mg

Originally published June 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Make Ahead Oven Baked French Toast Recipe + Video appeared first on The Slow Roasted Italian.

I love this easy chicken casserole! It’s my top comfort food recipe, right in a casserole dish.
Every bite is a complete meal that even picky eaters will love!

Those tender egg noodles paired with the other simple ingredients create a family favorite recipe every time. 

The next time that you’re craving tender chicken with noodles, this creamy chicken noodle casserole is a must.

This dish is a great way to feed the whole family and such an easy dinner to whip up. 

The first time that you make this chicken noodle bake, you’ll find out that this recipe is the easiest way to get a creamy casserole on the top fast!

Add in the fresh vegetables, top with some fresh herbs, and enjoy! You’ll likely even have leftover chicken noodle casserole that you can eat the next day. 

When you have new recipes that are good, it’s fun to eat them again! Follow the simple steps listed on the recipe card below to get started! 

Chicken Noodle Casserole

Sometimes I’m craving all the comfort of chicken noodle soup, but I’m hungry and need something a bit more filling.

That’s when this creamy chicken noodle casserole, loaded with plenty of meat and veggies, saves the day!

It’s so easy to throw together, even on the busiest nights — especially when I have the meat, veggies, and noodles prepped and ready ahead of time. 

Recreates a popular restaurant flavor chicken noodle without leaving the house with our Copycat Chick Fil-A Chicken Noodle Soup Recipe!

Or make our Crockpot Creamy Chicken Noodle Soup on busy days to have that comforting soup ready when you get home!

To see us make this easy chicken noodle casserole from start to finish, watch the video in this post!

No matter what you are in the mood for, I have plenty of easy casserole recipes to choose from.

There’s even one with eggs, bacon, and sausage so you can enjoy an easy breakfast that can also be prepared ahead of time!

My Tater Tot Casserole combines ground beef, veggies, and cheesy tots for a meal the whole family will love. 

For another comfort casserole recipe, try my Chicken Pot Pie Casserole. This chicken and biscuit dish is hearty & delicious! Or this Chicken Cordon Bleu Casserole and Hamburger Mash Casserole.

Or, try these tuna noodle or potato and bacon varieties for something a little different!

Ingredient Notes and Substitutions

• Meat – I’ll typically cook a whole chicken in the air fryer and use the meat for this recipe — the mix of white and dark meat adds such amazing flavor! 
  
  Boneless chicken breasts work just as well, or use your favorite rotisserie chicken to save prep time! Leftover rotisserie chicken from the night before is a great time saver, too. 
  
• Soup – You can use any combination of cream of mushroom soup, cream of celery, and cream of chicken soup. Just be sure to use two 10.5-ounce cans of canned soup total.
  
• Cheese – Always buy a fresh block and shred it yourself! 
  
  Bagged shreds contain an anti-clumping agent that will cause the sauce to thicken and your chicken egg noodle casserole to come out dry.
  
  I like cheddar cheese, but any shredded cheese mixture will work. 
  
• Vegetables – This chicken noodle casserole recipe is really flexible, so feel free to substitute whatever frozen veggies you prefer. 
  
  The only thing that stays the same is thawing them first! Green beans and sweet peas are good options. Mixed vegetables are also a great option.
  
  Sometimes I’ll throw in some fresh onion for more flavor. 
  
• Ritz Crackers – If you don’t want crushed crackers, replace these with crispy fried onions or panko bread crumbs. I prefer the flavor of the buttery crackers, but it’s up to you. 

Tips and Tricks to Make Perfect Chicken Egg Noodle Casserole

• Combine everything in a bowl first. 

This guarantees that everything is well distributed and will prevent any spills over the side of your baking dish.

• Use two pans if needed. 

Be sure your baking dish is large enough to hold everything. A deep casserole or lasagna pan usually does the trick!

Otherwise, it’s best to divide the mixture evenly between two smaller ones. 

Not only will you avoid spillovers in the oven, but your chicken noodle casserole will heat through more evenly.

• Need to thaw veggies quickly? 

Place them in a large, microwave-safe bowl and use the defrost setting for about 10-15 minutes. 

Drain any excess water really well. This step is crucial! 

Otherwise, you’ll have a soggy mess and the cream soup may separate.

• Crush crackers with ease.

The easiest and fastest method for crushing crackers — or anything, really — is to pulse them in a food processor. 

You can also seal them in a Ziploc bag and use your hands or a rolling pin to create the crumbs for your noodle casserole topping. Either way will give you cracker crumbs in no time to put on top of the casserole. 

Prep Ahead

• Cook and dice chicken
• Boil egg noodles
• Thaw frozen veggies
• Shred cheese
• Crush crackers for topping

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Large Pot and Strainer for the pasta
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Box Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.

Storing and Reheating Leftovers

This easy chicken noodle casserole can be stored in an air-tight container in the refrigerator for up to 3 days. 

Or, wrap tightly with plastic wrap and foil and freeze for up to 3 months!

When you’re ready to reheat, pop it back in the oven at 350°F for 15-20 minutes, or until warmed through and bubbly. 

If frozen, be sure to let it thaw in the refrigerator first.

Chicken Noodle Casserole Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Creamy Chicken Noodle Casserole (Easy Recipe) + Video

Chicken Noodle Casserole is loaded with tender meat, veggies, cheese, and a delicious cream sauce. Make this recipe tonight in under an hour!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 601cal

Author Donna Elick

Ingredients

• 5 tablespoons butter melted (divided)
• 12 ounces uncooked extra broad egg noodles
• 20.1 ounces cream of chicken soup 2 cans, 10.5 ounces each
• 1 cup sour cream
• 1 cup whole milk
• 1 tablespoon Italian seasoning
• 4 cups chopped cooked chicken
• 1 cup fresh shredded Cheddar cheese
• 2 cups frozen corn about 12 ounces, thawed
• 2 cups frozen peas and carrots about 12 ounces, thawed
• 1 sleeve Ritz crackers about 34 crackers, crushed
• 1 teaspoon dried parsley

Instructions

• Preheat the oven to 350°F. Prepare a 13×9-inch (3-quart) baking dish with 1 tablespoon melted butter, reserve the remaining 4 tablespoons for the cracker topping.
• Cook and drain egg noodles thoroughly according to the package directions. Set aside.
• Meanwhile: in a medium mixing bowl, combine the cream of chicken soup, sour cream, milk, and Italian seasoning. Whisk to combine.
• Add the chicken, cheese, thawed vegetables and cooked egg noodles to the casserole dish. Pour the soup over top and stir until completely combined.
• Crush the Ritz crackers. They should look like coarse bread crumbs, it’s okay to have bigger chunks of the crackers in there too.
• Combine the cracker crumbs, remaining 4 tablespoons of melted butter, and dried parsley in a small mixing bowl.
• Sprinkle the cracker topping over the casserole evenly.
• Bake for 25-30 minutes until the top is lightly browned and the edges are bubbly.

Video

Notes

You can mix up your soups between cream of mushroom, cream of celery and cream of chicken. Just be sure to use 2 10.5 ounce cans.

Be sure to shred your cheese fresh. The anti-clumping ingredients in the pre-shredded cheeses will cause your sauce to thicken and can cause your casserole to be dry.

My Air Fryer Whole Chicken is my favorite in this casserole. It adds amazing flavor and looks beautiful too. Just carve the chicken and dice it into bite size pieces. Or use your favorite rotisserie chicken.

If you are having trouble stirring all of the ingredients in your casserole dish, it may be helpful to stir the mixture in a large bowl before placing in your dish.

If you are having a hard time fitting all of your ingredients into your baking dish, you can use a larger dish or separate into two smaller ones.

To quickly thaw your vegetables, you can place them in a large, microwave-safe bowl and defrost for about 10-15 minutes. Make sure you drain any excess water before adding to the baking dish.

You can substitute any of your frozen vegetables in this recipe. Just make sure to thaw them before adding in.

To crush your crackers, you can put them in a food processor and pulse until they are crushed into crumbs. Alternatively, you can place the crackers in a ziploc bag and crush with your hands or roll a rolling pin over to create crumbs for your topping.

You could also substitute panko bread crumbs or crispy fried onion for the cracker topping if you don’t have them on hand.

This can be made ahead and kept covered in the refrigerator. Take the casserole out about 30 minutes prior to cooking and allow it to rest before baking.

Store leftovers in the refrigerator in an airtight container for up to 3 days or in the freezer for 3 months.

Nutrition

Serving: 1 | Calories: 601cal | Carbohydrates: 53g | Protein: 37g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 154mg | Sodium: 763mg | Sugar: 4g | Fiber: 4g | Calcium: 226mg | Iron: 3mg

Originally published March 2021, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Creamy Chicken Noodle Casserole (Easy Recipe) + Video appeared first on The Slow Roasted Italian.

French Toast Casserole

I mean… can you really ever have enough pumpkin AND streusel in your life? 

Buttery brioche meets silky pumpkin custard in this cozy casserole. With its crisp streusel topping and rich, comforting flavors, it’s like pumpkin pie met French toast and fell in love.

This one’s my go-to when I want fall flavors without the fuss.

It smells like a cozy October morning and tastes like you’ve been baking all day… when really, you just tossed it in the oven and let the magic happen.

It’s so easy to make ahead too, which is perfect for lazy weekends and sleepovers.

Just assemble everything the night before, pop it in the fridge, and then pull it out and bake while everyone stumbles out of bed.

Serve a slice of pumpkin pie French toast alongside crispy bacon or sausage links for a savory contrast.

And don’t forget a hot mug of spiced chai, apple cider, or a pumpkin cream cold brew for the ultimate autumn brunch!

INGREDIENT NOTES

• Brioche Loaf: A 14-ounce loaf is exactly the perfect amount of bread for this pumpkin pie French toast bake.
  
  If using a different kind (like challah or French bread), weigh it for accuracy. Also, make sure it’s 1-2 days old so it absorbs the custard properly.
  
• Eggs: The base of the custard that soaks into the bread and gives it that yummy texture. Bring them to room temperature before whisking.
  
• Pumpkin Puree: It’s very important that you use 100% pure pumpkin and not pumpkin pie filling, which has added sweeteners and spices.
  
  Canned is easiest, but you’re welcome to make fresh pumpkin puree if you’d like. Use pie pumpkins (not the large, carving kind) if you do!
  
• Whole Milk: There’s enough fat here to create a rich custard, but swap in half & half to make it extra decadent.
  
• Pumpkin Pie Spice: A homemade blend of cinnamon, nutmeg, ginger, and cloves works well if you don’t have a premixed jar.
  
• Streusel Topping: Mix AP flour and light brown sugar with some chopped walnuts and spices. Salted butter gives it the perfect crumbly texture.
  
  Unsalted butter is fine too, but add a pinch of salt to balance the sweetness.

VARIATIONS 

Nut-Free: Omit the walnuts or use pumpkin seeds for crunch.

Mini Casseroles: Divide the mixture between ramekins for individual servings.

Apple Pumpkin: Stir in diced apples before baking for a fall harvest twist.

PUMPKIN PIE FRENCH TOAST FAQ 

I’ve spent years making countless French toast casseroles, but this one has become a fall favorite.

Not just because it’s packed with pumpkin pie flavor, but because it delivers perfect texture every single time. 

Balance between the custard and bread is key, and using brioche means every bite is melt-in-your-mouth soft on the inside with just enough crisp on the top. Plus, that streusel? It’s a whole situation. 

The science of soaking the bread long enough without it getting soggy, then baking it until the custard sets, gives you that just-right bite: fluffy, tender, and golden on top.

TOOLS NEEDED 

• 9×13-inch baking dish
  
• Mixing bowls
  
• Measuring cups and spoons
  
• Whisk
  
• Fork
  
• Plastic wrap
  
• Parchment paper (optional for easier cleanup)

Enjoy!

With love, from our simple kitchen to yours.

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Baked Egg Casserole + Video

Crockpot Breakfast Casserole (Overnight Recipe)

Almond Blueberry Breakfast Cake Recipe + Video

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French Toast Casserole (Pumpkin Pie)

Infuse French Toast Casserole with the warm, spiced flavors of pumpkin pie for a dreamy, make-ahead breakfast. An absolute must for Fall!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10

Calories 249cal

Author Donna Elick

Ingredients

For the Streusel:

• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/3 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 tablespoons salted butter melted

For the French Toast:

• 1 14-ounce brioche loaf, cut into 1-inch cubes
• 5 large eggs
• 1 cup pumpkin puree not pumpkin pie filling
• 1/2 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 cups whole milk

Instructions

• Prepare the Baking Dish: Butter a 9×13-inch baking dish and set aside.
• Assemble the Bread: Add 1 14-ounce brioche loaf, cut into 1-inch cubes to the baking dish, spreading it evenly. Set aside.
• Mix the Custard: In a large mixing bowl or 8-cup measuring cup, whisk 5 large eggs. Add 1 cup pumpkin puree and 1/2 cup packed light brown sugar. Whisk until well combined.
• Season the Custard: Add 2 teaspoons pumpkin pie spice and 1 teaspoon vanilla extract. Whisk again until fully incorporated.
• Add the Milk: Pour in the 2 cups whole milk and whisk until fully blended.
• Soak the Bread: Pour the custard mixture over the bread. Use a fork to gently press the bread down so every piece is coated.
• Make the Streusel: In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/3 cup chopped walnuts, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Mix to combine, then stir in 4 tablespoons salted butter using a fork until crumbly.
• Top the Casserole: Sprinkle the streusel evenly over the soaked bread. Do not mix.
• Preheat the Oven: Cover the dish and refrigerate while the oven preheats to 350°F.
• Bake: Remove the cover and bake for 45 to 50 minutes, or until golden brown and set in the center.
• Cool & Serve: Let cool for 10 to 15 minutes before serving. Enjoy warm!

Notes

Make-Ahead Tips: You can prepare the casserole up to Step 6 the night before. Cover tightly with plastic wrap and refrigerate overnight. Bring to room temperature while the oven preheats the next morning.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing Tips: Not recommended. The texture of the custard base may become watery after freezing and thawing.

Reheating Tips: Reheat individual portions in the air fryer at 300°F for 5 minutes, or in the microwave for 30–60 seconds until warmed through.

Customization Ideas: Add chopped pecans, chocolate chips, or dried cranberries before baking. You can also drizzle with maple syrup, caramel sauce, or top with whipped cream for extra flair.

Nutrition

Serving: 1 | Calories: 249cal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 98mg | Sugar: 25g | Fiber: 1g | Calcium: 110mg | Iron: 1mg

Originally published September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post French Toast Casserole (Pumpkin Pie) appeared first on The Slow Roasted Italian.