Baked, scoopable, feed-a-crowd casseroles — the potluck and holiday side of Dreamy Dips.
Rachel Thompson · October 17, 2026
Stuffed shells with a ricotta and spinach filling that stays creamy. Boil the shells five minutes short so they hold their shape and finish in the sauce.
Rachel Thompson · October 16, 2026
Loaded baked potato casserole with bacon, cheddar, and sour cream, built on baked potato cubes instead of boiled ones so it never turns gluey or watery.
Rachel Thompson · October 15, 2026
Johnny Marzetti casserole from Columbus, Ohio: beef, pork, macaroni, and cheddar. Brown it in one pot and keep the fond for the sauce.
Rachel Thompson · October 15, 2026
Poppy seed chicken casserole with a real sour cream sauce and a buttery cracker top that stays crisp, plus how to poach the chicken so it isn’t dry.
Rachel Thompson · October 14, 2026
Biscuits and gravy casserole with peppery sausage gravy and biscuits that stay fluffy on the bottom. Make the gravy ahead, not the dough.
Rachel Thompson · October 13, 2026
Broccoli cheese casserole built on a real cheddar sauce that never goes grainy, with roasted broccoli instead of boiled. Assemble it the night before.
Rachel Thompson · October 12, 2026
Maryland crab imperial baked as a casserole in a shallow dish at 425°F for twenty minutes — hot and fast, so the lump crab stays in lumps.
Rachel Thompson · October 12, 2026
Ham and potato casserole that uses up leftover holiday ham, with potatoes that cook through every time and a sauce that is not oversalted.
Rachel Thompson · October 11, 2026
Baked mac and cheese built on a real bechamel, not a boxed mix. Undercook the elbows by three minutes and keep the sauce thin enough to pour.
Rachel Thompson · October 10, 2026
Funeral potatoes made with a real cheese sauce instead of canned soup, plus the drying step that keeps this cheesy potato casserole from going watery.
