Rachel Thompson · October 26, 2026
A broccoli potato au gratin made from frozen hash browns and frozen broccoli. Cut the milk by half a cup instead of adding bake time, and it sets up creamy.
Rachel Thompson · October 25, 2026
14 casseroles you can fully assemble the night before and bake tomorrow, plus which ones to reheat, which to prep in parts, and 32 to skip.
Rachel Thompson · October 24, 2026
Pork chop and rice casserole with thick bone-in chops that stay juicy, rice that cooks through, and a from-scratch onion seasoning instead of a packet.
Rachel Thompson · October 24, 2026
Cauliflower potato au gratin from frozen hash browns and frozen florets. Cauliflower soaks up sauce, so this one uses more liquid. No peeling, no saucepan.
Rachel Thompson · October 24, 2026
Seafood au gratin where the shrimp, scallops and fish poach in the milk that becomes the sauce, then finish under the broiler in six minutes flat.
Rachel Thompson · October 23, 2026
No-boil pizza casserole: dry rotini bakes right in the pizza sauce under foil, with pepperoni rendered first so it crisps. Only the meat sees the stove.
Rachel Thompson · October 22, 2026
Scalloped potatoes thickened by the potato starch itself, with no cheese and no raw middle. The slice thickness and the stovetop step that guarantee it.
Rachel Thompson · October 22, 2026
A frozen potato and mixed vegetable au gratin with no peeling or slicing. Add the carrots, beans, corn and peas at different times so none turn to mush.
Rachel Thompson · October 21, 2026
Salisbury steak casserole with seared beef patties baked in mushroom onion gravy, thickened with a cold flour slurry. No roux, no sautéing the vegetables.
Rachel Thompson · October 21, 2026
Buffalo chicken casserole with roasted cauliflower instead of pasta, a cream cheese buffalo sauce that won’t break, and leftovers that reheat well.
