16 Thanksgiving Casserole Recipes Your Family Will Love

Thanksgiving is the perfect time to gather around the table and enjoy comforting homemade dishes with family and friends. While roast turkey often takes center stage, the side dishes are just as important. From creamy vegetables and cheesy potatoes to traditional stuffing and sweet potato bakes, Thanksgiving casseroles make it easy to serve a delicious meal without spending the entire day in the kitchen.

One of the best things about casseroles is their convenience. Many can be prepared ahead of time, baked just before dinner, and served straight from the dish. They also make it easier to feed a crowd because you can prepare generous portions using simple, familiar ingredients.

In this collection, you’ll find 16 Thanksgiving casserole recipes your family will love. Each recipe includes ingredients, step-by-step instructions, helpful cooking tips, and an individual image-generation prompt so you can create a beautiful food photograph for your recipe article.

1. Classic Thanksgiving Green Bean Casserole

Green bean casserole is a traditional Thanksgiving favorite featuring tender green beans in a creamy mushroom sauce. A crispy fried onion topping adds crunch and makes this comforting side dish a natural addition to your holiday table.

Ingredients

• 4 cups green beans, trimmed and cut into bite-sized pieces
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 3/4 cup milk
• 1 teaspoon soy sauce
• 1/4 teaspoon black pepper
• 1 1/3 cups crispy fried onions, divided
• 1/4 teaspoon garlic powder

How to Make It

1. Preheat your oven to 350°F (175°C) and lightly grease a casserole dish.
2. If using fresh green beans, blanch them in boiling water for 4–5 minutes, then drain. For frozen beans, thaw and drain well.
3. In a large bowl, combine the mushroom soup, milk, soy sauce, black pepper, and garlic powder.
4. Add the green beans and about two-thirds of the crispy fried onions. Stir until the beans are evenly coated.
5. Transfer the mixture to the prepared casserole dish.
6. Bake for approximately 25 minutes, until the mixture is hot and bubbling.
7. Sprinkle the remaining fried onions over the top and bake for another 5–10 minutes until golden and crisp.

Tips

• Drain the green beans thoroughly to avoid a watery casserole.
• Add sautéed mushrooms for a more pronounced mushroom flavor.
• Keep some fried onions aside until the final baking stage to preserve their crunch.
• Assemble the casserole ahead of time, refrigerate it, and add extra baking time if it goes into the oven cold.

2. Cheesy Funeral Potato Casserole

This creamy potato casserole is a crowd-pleasing holiday side made with shredded potatoes, sour cream, cheddar cheese, and a buttery topping. Its rich flavor and soft, cheesy center make it a wonderful addition to a Thanksgiving buffet.

Ingredients

• 30 ounces frozen shredded hash brown potatoes, thawed
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1/2 cup melted butter, divided
• 1 small onion, finely diced
• 1/2 teaspoon garlic powder
• 2 cups crushed cornflakes
• Salt and black pepper, to taste

How to Make It

1. Preheat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish.
2. In a large bowl, combine the thawed hash browns, cheddar cheese, sour cream, condensed soup, diced onion, garlic powder, and half the melted butter.
3. Season lightly with salt and black pepper, then mix thoroughly.
4. Spread the potato mixture evenly in the baking dish.
5. Toss the crushed cornflakes with the remaining melted butter.
6. Sprinkle the cornflake mixture evenly over the potatoes.
7. Bake for 45–55 minutes, until the center is hot and the topping is golden brown.

Tips

• Thaw and drain the hash browns well before mixing.
• Substitute crushed buttery crackers for the cornflake topping if preferred.
• Let the casserole rest for about 5–10 minutes before serving.
• Prepare the potato mixture in advance and add the crunchy topping shortly before baking.

3. Sweet Potato Casserole with Marshmallows

Sweet potato casserole combines naturally sweet potatoes with warm spices and a fluffy marshmallow topping. It brings color and sweetness to the Thanksgiving table and pairs beautifully with savory holiday dishes.

Ingredients

• 3 pounds sweet potatoes, peeled and cubed
• 1/3 cup melted butter
• 1/3 cup milk
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs, lightly beaten
• 2 cups mini marshmallows
• 1/4 teaspoon salt

How to Make It

1. Preheat the oven to 350°F (175°C) and grease a medium casserole dish.
2. Boil the sweet potatoes in water for approximately 15–20 minutes, until fork-tender.
3. Drain thoroughly and mash until smooth.
4. Stir in the melted butter, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt.
5. Allow the mixture to cool slightly before mixing in the beaten eggs.
6. Spread the sweet potato mixture into the prepared casserole dish.
7. Bake for 25 minutes.
8. Scatter the mini marshmallows over the top and bake for another 8–10 minutes, until puffed and lightly golden.

Tips

• Roast the sweet potatoes instead of boiling them for a deeper flavor.
• Adjust the brown sugar to suit your preferred sweetness.
• Watch the marshmallows closely during the final minutes because they brown quickly.
• For a different texture, replace some of the marshmallows with a pecan streusel topping.

4. Southern Corn Pudding Casserole

Southern corn pudding is a comforting Thanksgiving side with a soft, custard-like center and lightly golden top. Sweet corn, butter, eggs, and a simple corn muffin mix create a dish that balances beautifully with savory turkey and gravy.

Ingredients

• 2 cans (15 ounces each) whole-kernel corn, drained
• 1 can (15 ounces) cream-style corn
• 1 package (8.5 ounces) corn muffin mix
• 1 cup sour cream
• 1/2 cup melted butter
• 2 large eggs
• 1 tablespoon sugar, optional
• 1/4 teaspoon black pepper

How to Make It

1. Preheat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish.
2. In a large bowl, whisk together the eggs, sour cream, and melted butter.
3. Stir in the whole-kernel corn, cream-style corn, corn muffin mix, sugar if using, and black pepper.
4. Mix until just combined, avoiding excessive stirring.
5. Pour the mixture into the prepared baking dish.
6. Bake for 45–55 minutes, until the center is set and the top is lightly golden.
7. Let it rest for 5–10 minutes before serving.

Tips

• Drain the whole-kernel corn to keep the pudding from becoming too wet.
• Avoid overbaking, which can make the edges dry.
• Add shredded cheddar and chopped green onions for a savory variation.
• Use a shallow baking dish for a greater proportion of golden edges.

5. Classic Thanksgiving Stuffing Casserole

Stuffing casserole delivers the familiar holiday flavors of toasted bread, celery, onion, herbs, and savory broth. Baking the stuffing in a separate dish creates a crisp surface while keeping the inside moist and flavorful.

Ingredients

• 10 cups cubed day-old bread
• 1/2 cup butter
• 1 medium onion, diced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2–2 1/2 cups chicken or vegetable broth
• 2 large eggs, beaten
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley

How to Make It

1. Preheat the oven to 350°F (175°C) and grease a large baking dish.
2. If your bread is fresh, spread the cubes on a baking sheet and toast them in the oven until dry but not deeply browned.
3. Melt the butter in a skillet. Add the onion and celery and cook until softened.
4. Stir in the garlic, sage, thyme, and rosemary and cook for another minute.
5. Place the bread cubes in a large bowl and add the cooked vegetables and parsley.
6. Pour in enough broth to moisten the bread without making it soggy.
7. Allow the mixture to cool slightly, then stir in the beaten eggs.
8. Transfer to the baking dish, cover with foil, and bake for 25 minutes.
9. Remove the foil and bake for another 15–20 minutes, until the top is golden and crisp.

Tips

• Day-old bread absorbs broth better than very fresh bread.
• Add cooked sausage, diced apples, or dried cranberries for variation.
• Add broth gradually because different breads absorb different amounts of liquid.
• For a vegetarian version, use vegetable broth.

6. Broccoli Cheddar Casserole

Broccoli cheddar casserole combines tender broccoli with a creamy cheese sauce and a golden baked topping. It’s a simple way to add vegetables to the holiday spread while keeping the flavors rich and family-friendly.

Ingredients

• 6 cups broccoli florets
• 2 cups shredded cheddar cheese
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 cup crushed buttery crackers
• 2 tablespoons melted butter

How to Make It

1. Preheat the oven to 350°F (175°C) and grease a casserole dish.
2. Steam or blanch the broccoli for 3–4 minutes, leaving it slightly firm. Drain well.
3. In a bowl, combine the condensed soup, milk, sour cream, garlic powder, black pepper, and 1 1/2 cups of cheddar.
4. Fold the broccoli into the cheese mixture.
5. Transfer to the baking dish and sprinkle with the remaining cheddar.
6. Combine the crushed crackers with melted butter and scatter them over the top.
7. Bake for 25–30 minutes, until bubbling and golden.

Tips

• Drain the broccoli thoroughly to prevent excess moisture.
• Avoid overcooking the broccoli before baking so it retains some texture.
• Use freshly shredded cheddar for a smoother melting result.
• Substitute panko breadcrumbs for crushed crackers if preferred.

7. Creamy Baked Macaroni and Cheese

Baked macaroni and cheese is a classic comfort-food side that belongs on many Thanksgiving tables. Tender pasta, a creamy homemade cheese sauce, and a golden breadcrumb topping create a satisfying dish for both children and adults.

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 cup panko breadcrumbs
• 2 tablespoons melted butter

How to Make It

1. Preheat the oven to 350°F (175°C) and grease a large baking dish.
2. Cook the macaroni until just under al dente, then drain.
3. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about one minute.
4. Gradually whisk in the milk and cream. Cook until the sauce begins to thicken.
5. Reduce the heat and stir in the cheddar, Monterey Jack, mustard powder, garlic powder, salt, and pepper.
6. Add the cooked macaroni and mix until evenly coated.
7. Transfer to the baking dish.
8. Toss the panko with the melted butter and sprinkle it over the top.
9. Bake for 20–25 minutes, until bubbling and lightly golden.

Tips

• Slightly undercook the pasta before baking to prevent a soft, mushy result.
• Shred cheese from a block for a smooth sauce.
• Avoid overheating the cheese sauce after adding the cheese.
• For extra flavor, mix a little Parmesan into the breadcrumb topping.

8. Cheesy Brussels Sprouts Casserole

Brussels sprouts become especially comforting when baked with a creamy sauce, garlic, and melted cheese. The oven helps develop their flavor, while a crisp topping provides a pleasant contrast to the tender vegetables.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1/2 cup heavy cream
• 1 cup shredded Gruyère or Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• 1/2 cup panko breadcrumbs

How to Make It

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Toss the Brussels sprouts with olive oil, salt, and pepper. Roast for 15 minutes, then set aside.
3. Melt the butter in a saucepan and cook the garlic for about 30 seconds.
4. Whisk in the flour, then gradually add the milk and cream.
5. Cook until slightly thickened. Stir in the thyme and half of each cheese.
6. Arrange the roasted Brussels sprouts in the baking dish and pour the sauce over them.
7. Sprinkle with the remaining cheese and panko.
8. Bake for 20–25 minutes, until the sauce bubbles and the topping turns golden.

Tips

• Roasting the sprouts before baking helps prevent a watery casserole.
• Halve large sprouts so they cook evenly.
• Use Gruyère for a nutty flavor or sharp cheddar for a stronger cheese taste.
• Add toasted chopped pecans for extra texture.

9. Green Chile Corn Casserole

Green chile corn casserole adds a gentle Southwestern twist to the Thanksgiving menu. Sweet corn, mild green chiles, sour cream, and cheese create a soft, savory bake that pairs well with turkey, roasted vegetables, and other holiday favorites.

Ingredients

• 2 cans (15 ounces each) whole-kernel corn, drained
• 1 can (15 ounces) cream-style corn
• 1 package (8.5 ounces) corn muffin mix
• 1 cup sour cream
• 1/2 cup melted butter
• 1 can (4 ounces) diced mild green chiles, drained
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper

How to Make It

1. Preheat the oven to 350°F (175°C) and grease a casserole dish.
2. Whisk together the sour cream and melted butter in a large bowl.
3. Stir in the whole-kernel corn, cream-style corn, corn muffin mix, green chiles, cumin, and black pepper.
4. Fold in half of the Monterey Jack cheese.
5. Spread the mixture evenly in the prepared baking dish.
6. Sprinkle the remaining cheese over the top.
7. Bake for 40–50 minutes, until the center is set and the surface is golden.
8. Let rest for several minutes before serving.

Tips

• Use mild green chiles for a gentle flavor that suits a family gathering.
• Drain the whole-kernel corn and chiles well.
• For extra color, add finely chopped red bell pepper.
• Check the center before removing the casserole from the oven.

10. Turkey and Wild Rice Casserole

Turkey and wild rice casserole is an excellent way to use leftover cooked turkey after Thanksgiving. Tender turkey, earthy rice, vegetables, and a creamy sauce come together in a satisfying baked dish that can be served as a main course.

Ingredients

• 3 cups cooked turkey, chopped
• 2 cups cooked wild rice or wild rice blend
• 1 small onion, diced
• 2 celery stalks, diced
• 1 cup sliced mushrooms
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken or turkey broth
• 1/2 cup milk
• 1/2 cup sour cream
• 1 teaspoon dried thyme
• 1/2 cup shredded Swiss or cheddar cheese, optional
• Salt and black pepper, to taste

How to Make It

1. Preheat the oven to 350°F (175°C) and grease a medium casserole dish.
2. Melt the butter in a skillet. Add the onion, celery, and mushrooms and cook until softened.
3. Sprinkle in the flour and stir for one minute.
4. Gradually whisk in the broth and milk. Simmer until the sauce thickens.
5. Remove from the heat and stir in the sour cream, thyme, salt, and pepper.
6. Combine the cooked turkey, rice, vegetables, and sauce in a large bowl.
7. Transfer to the baking dish and sprinkle with cheese if desired.
8. Cover with foil and bake for 20 minutes. Uncover and bake for another 10–15 minutes, until heated through.

Tips

• Use fully cooked leftover turkey, removing bones and skin before chopping.
• Make sure the rice is cooked before combining it with the other ingredients.
• Add frozen peas or chopped spinach for extra vegetables.
• Reheat leftovers thoroughly to 165°F.

11. Creamy Cauliflower Cheese Casserole

Cauliflower cheese casserole is a comforting vegetable side with tender cauliflower florets covered in a rich cheese sauce. A lightly browned topping makes this simple dish feel special enough for a holiday dinner.

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 1/2 cup panko breadcrumbs
• Salt and black pepper, to taste

How to Make It

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Steam the cauliflower for 5–7 minutes, until just beginning to soften. Drain thoroughly.
3. Melt the butter in a saucepan and whisk in the flour.
4. Cook for one minute, then gradually add the milk, whisking until smooth.
5. Simmer until thickened. Reduce the heat and stir in the cheddar, Parmesan, garlic powder, mustard powder, salt, and pepper.
6. Arrange the cauliflower in the baking dish and pour the cheese sauce over it.
7. Sprinkle the breadcrumbs evenly over the surface.
8. Bake for 20–25 minutes, until bubbling and lightly golden.

Tips

• Keep the cauliflower slightly firm before baking so it doesn’t become mushy.
• Drain the florets well to keep the sauce thick.
• Add a little smoked paprika for extra flavor.
• Use a combination of cheddar and Gruyère for a more complex cheese sauce.

12. Butternut Squash Casserole with Pecans

Butternut squash casserole brings a naturally sweet, nutty flavor to the Thanksgiving table. Mashed squash, warming spices, and a crunchy pecan topping create a seasonal side dish that works beautifully with roasted turkey and savory vegetables.

Ingredients

• 3 pounds butternut squash, peeled and cubed
• 3 tablespoons melted butter
• 1/4 cup brown sugar
• 1/4 cup milk
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 large egg, lightly beaten

For the topping

• 3/4 cup chopped pecans
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 3 tablespoons cold butter, cubed

How to Make It

1. Preheat the oven to 350°F (175°C) and grease a casserole dish.
2. Boil the squash for approximately 15–20 minutes, until fork-tender, then drain thoroughly.
3. Mash the squash with the melted butter, brown sugar, milk, cinnamon, nutmeg, and salt.
4. Allow the mixture to cool slightly, then stir in the beaten egg.
5. Spread the squash mixture into the prepared dish.
6. In another bowl, combine the pecans, flour, brown sugar, and cold butter. Rub the butter into the dry ingredients until crumbly.
7. Scatter the topping evenly over the squash.
8. Bake for 30–40 minutes, until the center is set and the topping is golden.

Tips

• Roast the squash instead of boiling it for a richer flavor.
• Drain the squash thoroughly to avoid a watery filling.
• Use chopped walnuts if pecans aren’t available.
• Let the casserole rest for several minutes before serving.

13. Baked Carrot Casserole

Baked carrot casserole transforms simple carrots into a tender, flavorful Thanksgiving side. A creamy coating and lightly crisp topping add richness while allowing the carrots’ natural sweetness to shine.

Ingredients

• 2 pounds carrots, peeled and sliced
• 3 tablespoons butter
• 1/2 cup milk
• 2 large eggs, lightly beaten
• 1/2 cup shredded cheddar cheese, optional
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• 3/4 cup crushed buttery crackers
• 2 tablespoons melted butter for topping

How to Make It

1. Preheat the oven to 350°F (175°C) and grease a medium baking dish.
2. Boil the sliced carrots for 12–15 minutes, until tender. Drain well.
3. Mash about half the carrots and leave the remainder in small pieces for texture.
4. Stir in the butter, milk, eggs, garlic powder, thyme, salt, and pepper.
5. Fold in the cheddar if using.
6. Spread the mixture into the baking dish.
7. Combine the crushed crackers with the melted butter and sprinkle over the top.
8. Bake for 25–30 minutes, until set and golden.

Tips

• Slice the carrots evenly so they cook at the same rate.
• Drain the cooked carrots well before mashing.
• For a sweeter variation, add a small amount of brown sugar.
• Fresh parsley adds a bright finish just before serving.

14. Cheesy Asparagus Casserole

Cheesy asparagus casserole offers a flavorful way to serve a green vegetable during Thanksgiving dinner. Tender asparagus spears are coated in a creamy cheese sauce and finished with a golden breadcrumb topping.

Ingredients

• 2 pounds fresh asparagus, woody ends trimmed
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 cup shredded Gruyère or cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon lemon zest
• 1/2 cup panko breadcrumbs
• Salt and black pepper, to taste

How to Make It

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Blanch the asparagus in boiling water for 2–3 minutes, then drain and pat dry.
3. Melt the butter in a saucepan and whisk in the flour.
4. Gradually add the milk, stirring until the sauce thickens.
5. Reduce the heat and stir in the Gruyère, Parmesan, garlic powder, lemon zest, salt, and pepper.
6. Arrange the asparagus in the baking dish and pour the cheese sauce over the spears.
7. Sprinkle panko breadcrumbs over the top.
8. Bake for 15–20 minutes, until bubbling and lightly golden.

Tips

• Choose asparagus spears of similar thickness for even cooking.
• Avoid overcooking the asparagus before baking.
• Add the lemon zest sparingly to brighten the creamy sauce.
• Use freshly shredded cheese for smoother melting.

15. Cranberry Apple Stuffing Casserole

Cranberry apple stuffing combines savory herbs with sweet apple pieces and tart dried cranberries. This colorful variation on traditional stuffing adds seasonal flavor and a pleasant balance of sweet and savory ingredients.

Ingredients

• 10 cups cubed day-old bread
• 1/2 cup butter
• 1 medium onion, diced
• 3 celery stalks, diced
• 2 medium apples, cored and diced
• 3/4 cup dried cranberries
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 2–2 1/2 cups chicken or vegetable broth
• 2 large eggs, beaten
• 2 tablespoons chopped parsley
• Salt and black pepper, to taste

How to Make It

1. Preheat the oven to 350°F (175°C) and grease a large baking dish.
2. If necessary, toast the bread cubes until dry.
3. Melt the butter in a skillet and cook the onion and celery until softened.
4. Add the diced apples and cook for another 3–4 minutes.
5. Place the bread cubes in a large bowl and add the cooked vegetables, apples, cranberries, sage, thyme, and parsley.
6. Pour in the broth gradually, stirring until the bread is moistened but not soggy.
7. Allow the mixture to cool slightly, then stir in the beaten eggs.
8. Transfer to the baking dish, cover with foil, and bake for 25 minutes.
9. Uncover and bake for another 15–20 minutes, until the top is golden and crisp.

Tips

• Use firm apples that hold their shape during cooking.
• Add broth gradually to maintain the right texture.
• Use vegetable broth for a vegetarian version.
• Toasted pecans make a delicious optional addition.

16. Loaded Baked Potato Casserole

Loaded baked potato casserole brings together tender potatoes, sour cream, cheddar cheese, and crispy bacon for a rich and satisfying holiday side. It captures the familiar flavors of loaded baked potatoes in a dish that’s easy to serve to a crowd.

Ingredients

• 3 pounds russet potatoes
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 2 cups shredded cheddar cheese, divided
• 6 slices bacon, cooked and crumbled
• 3 green onions, sliced
• 1 teaspoon garlic powder
• Salt and black pepper, to taste

How to Make It

1. Preheat the oven to 375°F (190°C) and grease a large casserole dish.
2. Peel the potatoes if desired, cut into chunks, and boil for 15–20 minutes until fork-tender.
3. Drain thoroughly and mash with the butter, sour cream, and milk.
4. Stir in the garlic powder, half the cheddar, half the bacon, and half the green onions.
5. Season with salt and pepper, then spread the mixture into the prepared dish.
6. Sprinkle the remaining cheddar and bacon over the top.
7. Bake for 20–25 minutes, until hot and the cheese has melted.
8. Garnish with the remaining green onions before serving.

Tips

• Drain the potatoes thoroughly before mashing for a thicker casserole.
• Leave some potato pieces intact if you prefer a chunkier texture.
• Prepare the potato mixture ahead of time and refrigerate it before baking.
• For a vegetarian version, omit the bacon and add sautéed mushrooms or extra green onions.