Baked, scoopable, feed-a-crowd casseroles — the potluck and holiday side of Dreamy Dips.
Rachel Thompson · October 3, 2026
John Wayne casserole with a biscuit crust, seasoned beef, and a cheddar sour cream top. How to drain the beef so the crust stays crisp.
Rachel Thompson · October 2, 2026
Hash brown breakfast casserole with a par-baked potato crust, sausage, and cheddar. The honest answer on assembling it the night before.
Rachel Thompson · October 1, 2026
Corn casserole from scratch with real creamed corn, cornmeal, and eggs — no boxed muffin mix. Half custard, half spoonbread, and never soupy in the middle.
Rachel Thompson · September 30, 2026
A salmon casserole baked only eighteen minutes, then rested under foil so the fish finishes on carryover heat instead of drying out in the oven.
Rachel Thompson · September 30, 2026
Sausage and stuffing casserole with a crisp top and a custardy center, built on oven-dried bread cubes and staged liquid so the bottom never drowns.
Rachel Thompson · September 29, 2026
Baked ziti with ricotta layers that comes out sliceable, not mushy. Pull the pasta four minutes early, keep the sauce loose, and bake it covered first.
Rachel Thompson · September 28, 2026
Au gratin potatoes with a Gruyere cheese sauce that stays smooth and a crisp breadcrumb crust. Plus why they are not the same as scalloped potatoes.
Rachel Thompson · September 27, 2026
King Ranch chicken casserole with a from-scratch chile sauce and toasted corn tortillas that hold their shape. Plus which chicken to use and why.
Rachel Thompson · September 27, 2026
Classic hamburger casserole with ground beef, egg noodles, and sharp cheddar. The browning and draining steps that keep it rich instead of greasy.
Rachel Thompson · September 26, 2026
Overnight sausage, egg, and cheese breakfast casserole you build the night before and bake in the morning. No soggy bottom, no rubbery curds.
