Vegetable Casseroles

These warm and comforting veggie dishes are hearty enough to be the centerpiece of the meal, but also versatile enough to complement an array of flavors when served as a side.

First up: Here's a deliciously updated version of the classic, with fresh green beans and wine-infused mushrooms. We just had to keep the fried onion topping, which is arguably the best part.

This rustic potato side has it all – contrasting flavors, appeasing texture, and a melty, golden crust. The protein and fat present in the milk and cheese balance out the carbohydrates in the potatoes to create a satiating, diabetic-friendly side. Bonus: you can reheat the leftovers in the oven to serve with eggs and fruit the next morning for breakfast.

No Thanksgiving table is complete without this sweetened vegetable. Our modern twist on the classic sweet potato casserole is a fragrant vanilla bean streusel.

This oven-baked side couples the earthiness of poblanos with the sweetness of red bell peppers. Combine those with rich pumpkin and you have a new fall-weather classic you'll make time and again.

We've shortened (and lightened) this holiday classic by bringing everything together in one pan and using the stovetop and broiler rather than baking.

You could also layer sliced tomatoes in between the onion mixture and the squash and bake a few minutes longer. We like the look of a baking dish, but you could use an ovenproof or cast-iron skillet: Sauté the peppers and build the gratin in the pan, and transfer to the oven.

Sometimes the best "steak" comes in the form of ripe, juicy beefsteak tomato slices, as in this easy gratin. Serve with a salad of fresh summer greens.

This classic casserole often straddles the line between side and dessert (indeed, we've enjoyed the leftovers both ways). We dial down the sugar to steer the dish back to savory territory, and add a crunchy oat and nut topper for texture. A final drizzle of maple syrup just before serving gives the casserole a lovely sheen. While we call for a ricer in our master mashed potatoes, a potato masher is perfectly acceptable here since the spuds will be bound with an egg, topped, and baked. Chopped almonds or walnuts would be a delicious sub for the pecans.

Rather than using sodium-loaded canned soup, we made our own creamy sauce to update this dish.

Evaporated milk unifies and enriches the layers of this dish. Use a loaf pan for maximum height, and bake gratin up to 2 days ahead for an easy side dish meal-prep. Rewarm, covered, in a 350° oven for 30 minutes. Tell the kids it's like mac and cheese and they'll gobble it up. 

Ripe tomatoes and fresh basil are essential summer companions. Here they are baked together and topped with garlicky breadcrumbs in a savory take on a fruit crumble.

Clear a place of honor on your table for this creamy and exceptionally comforting casserole.

This dish takes its cues from classic creamed spinach and raises the bar with braised mixed greens, whole-grain farro, and a crisp panko crust. Hearty yet not heavy, and gorgeous straight out of the oven, this is the kind of side that looks and feels holiday special. Swiss chard and dark, bumpy lacinato kale both wilt down fairly quickly; their texture and vibrancy will stand out once combined with the creamy three-cheese sauce. The farro can be cooked, drained, and refrigerated in an airtight container for up to a week before Thanksgiving.

Here's a dish of straightforward comfort, a crave-worthy combo of softened onions and leeks in a creamy sauce. Make the dish through step 2 up to a day ahead, and then reheat the next day in the baking dish.

We use less sugar in this classic casserole and get sweetness instead from fragrant orange rind and vanilla. Turmeric boosts the orange color and adds a subtle earthiness to the sweet potatoes. Instead of an all-nut or marshmallow topping, an oat streusel made with pumpkinseeds adds crunch and contrast to the dish. Evaporated milk has a concentrated dairy flavor without the added sugar of sweetened condensed milk; it will help the potato base to thicken as it bakes.

Make everyone happy and top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans.

This moist, sweet-savory side dish is a cross between corn bread and corn pudding. You can use 1 1/2 cups fresh corn kernels in place of the canned corn, if you prefer.

Once simmered in milk and pureed, cauliflower transforms into a silky, luscious cream sauce—a dead ringer for the classic yet with a much better profile, saving nearly 500mg sodium and 4g fat per serving. We intensify the mushroom presence by using meaty cremini and shiitake mushrooms and roasting them first to cook out the excess liquid. If you can’t find shiitakes, use 2 (8-oz.) packages of cremini mushrooms. Skip the fried onions and use torn whole-wheat bread for a rustic, crunchy topper.

The addition of parsnips is an elegant twist to this traditionally all-potato dish. Parboiling and drying the sliced parsnips and potatoes first will keep them from absorbing the sauce in the oven so the gratin stays creamy. Half-and-half is our dairy of choice for this dish—a combination of equal parts cream and whole milk that gives the sauce its body while keeping the saturated fat at just 3g per serving. Toss the vegetables gently with the sauce so the slices don’t fall apart.