Baked, scoopable, feed-a-crowd casseroles — the potluck and holiday side of Dreamy Dips.
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.
Rachel Thompson · October 9, 2026
Chicken tetrazzini with a sherry cream sauce and pasta that stays firm, plus the reheating method that keeps the chicken from going dry and stringy.
Rachel Thompson · October 9, 2026
Taco casserole with layered tortillas, seasoned beef, and melted cheese. Why draining before you season is what keeps it from going greasy.
Rachel Thompson · October 8, 2026
Overnight French toast casserole with a brown sugar streusel that stays crisp. Why the long soak matters and exactly how long is too long.
Rachel Thompson · October 7, 2026
Southern yellow squash casserole that stays thick, not watery. Salt and press the squash first, bake under buttery cracker crumbs, build it a day ahead.
Rachel Thompson · October 6, 2026
Tuna noodle casserole with a real cheddar cream sauce, noodles that keep their shape, and tuna folded in off the heat so it never goes chalky.
Rachel Thompson · October 6, 2026
Ham and broccoli casserole with broccoli that stays green and a cheddar sauce that stays silky, because the cheese goes in off the heat.
Rachel Thompson · October 5, 2026
Million dollar spaghetti with a smooth cream cheese layer that doesn’t go lumpy. Undercook the spaghetti by three minutes and keep the meat sauce loose.
Rachel Thompson · October 4, 2026
Tater tot hotdish the Upper Midwest way, with a real from-scratch cream sauce, seasoned beef, and a tot topping that stays crisp instead of soggy.
Rachel Thompson · October 3, 2026
Chicken and rice casserole baked from raw rice and raw chicken in one dish, with the liquid ratio that keeps the rice tender instead of crunchy.
