17 Vegetarian Casseroles to Keep You Toasty This Fall

Tuck into the culinary equivalent of a warm hug with lasagna, cheese enchiladas, broccoli casserole and more.

Credit...Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Published Oct. 29, 2021 Updated Oct. 29, 2025

A casserole is, technically speaking, a meal baked in a single deep dish, often a cheesy combination of various vegetables, proteins and starches. But on the coldest of nights, a casserole is also a warm blanket, a snug sweatshirt, a hug from a friend. Below are some of the best vegetarian options New York Times Cooking has to offer; some are cheesy, others crunchy, but all are comforting in their own ways. And for even more vegetarian cooking inspiration, be sure to sign up for our weekly newsletter The Veggie.

1. Gnocchi Gratin

an overhead image of gnocchi gratin in a rectangular baking dish. there is a spoon in the dish — Credit...Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

For a gratin in a fraction of the time, cover gnocchi with the usual suspects — cream, cheese and nutmeg — and bake. Ali Slagle makes great use of store-bought gnocchi, which doesn’t need to be boiled beforehand.

Recipe: Gnocchi Gratin

2. Arroz con Maiz y Crema (Cheesy Rice Casserole With Corn)

an overhead image of a blue baking dish full of cheesy rice with some red bell peppers visible. there is a serving spoon in the dish — Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

This Guatemalan mainstay from “Latinísimo: Home Recipes From the 21 Countries of Latin America” by Sandra A. Gutierrez is a side hearty enough to be a meal on its own. It’s tangy from sour cream, mayonnaise and Cotija cheese — and a great way to use leftover cooked rice.

Recipe: Arroz con Maiz y Crema (Cheesy Rice Casserole With Corn)

3. Slow-Baked Beans With Kale

an overhead image of a blue Dutch oven full of bean and kale casserole covered in bread crumb topping. there is a spoon in the dish, and three bowls of casserole surrounding — Credit...Tara Donne for The New York Times. Food Stylist: LIza Jernow.

Choose your favorite white bean as the base in this protein-packed bake from Martha Rose Shulman. Three hours in an oven at low heat yields beans that are so creamy, you won’t even notice that this casserole is dairy-free. You will, however, be grateful for the crisp and crunchy bread-crumb topping, which complements the silky textures beneath it.

Recipe: Slow-Baked Beans With Kale

4. Mushroom-Butternut Squash Strata

an overhead image of a baking dish full of strata with pieces of bread and mushrooms. there is a spoon in the dish — Credit...Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Whether you’re feeding a crowd over the holidays or cooking for your family, make this casserole the day before so you can pop it in the oven when you’re ready to eat. It comes out savory and custardy, with crispy edges your guests will fight over.

Recipe: Mushroom-Butternut Squash Strata

5. Vegetarian Tamale Pie

an overhead image of a Dutch oven full of chili covered in a thick cornbread topping. there is a bowl of the pie to the right, with a dollop of sour cream and topped with scallions, with a fork in the bowl — Credit...Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Dive into retro nostalgia with Melissa Clark’s meatless spicy bean chili topped with cornbread batter. Many of the commenters said they doubled the recipe for the cornbread topping, because it’s just that good.

Recipe: Vegetarian Tamale Pie

6. Cheesy Baked Orzo With Marinara

An overhead image of a Dutch oven full of orzo in tomato sauce, covered in melted cheese and basil leaves. there is a spoon in the pan — Credit...Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

The ingredient list for this comforting pasta bake from Lidey Heuck may seem short, but the dish isn’t short on flavor. Fresh basil, garlic and red-pepper flakes go a long way in elevating an otherwise simple weeknight meal, and a solid serving of spinach ensures everything feels a bit more balanced.

Recipe: Cheesy Baked Orzo With Marinara

7. Cheesy Gnocchi With Corn and Pesto

An overhead image of a cast-iron pan full of cheesy gnocci with pieces of corn and topped ith pesto. there is a spoon taking a spoonful out, with a cheese pull — Credit...Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Store-bought gnocchi achieves the improbable again, this time in the form of a satisfying 25-minute dinner. Corn kernels (canned is fine) and prepared pesto brighten up this meal for days when the sun is nowhere to be found.

Recipe: Cheesy Gnocchi With Corn and Pesto

8. Cheese Enchiladas

An overhead image of a baking dish full of enchiladas in red sauce, covered in melted Cheddar and diced white onion — Credit...Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.

Bryan Washington’s adaptation of these classic enchiladas — soft corn tortillas filled with Cheddar cheese, covered in a nutty chile sauce and baked — is quintessential Tex-Mex. The diced white onions scattered on top provide the perfect sharp bite to contrast with the gooey goodness.

Recipe: Cheese Enchiladas

9. Riso al Forno alla Pizzaiola (Pizza Rice)

an overhead image of a baking dish full of cheesy rice in tomato sauce, garnished with chopped basil — Credit...Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

If you’re tired of ordering pizza for dinner but love the flavors, try out this recipe from Anna Francese Gass. This Italian dish swaps the pizza dough for arborio rice, making this something akin to a baked risotto, but with the familiar flavors of tomato sauce and gooey mozzarella on top.

Recipe: Riso al Forno alla Pizzaiola (Pizza Rice)

10. Wild Rice and Mushroom Casserole

An overhead image of a cast-iron pan full of bean and mushroom casserole and topped with bread crumbs. there is a spoon in the pan — Credit...Con Poulos for The New York Times. Food Stylist: Simon Andrews.

At first glance, you’d have no idea how many vegetables are tucked away in this casserole: Leeks! Spinach! Fennel! Mushrooms, beans and wild rice guarantee full and satisfied stomachs, making this Melissa Clark recipe a great option for the vegetarian main event at any upcoming holiday celebrations.

Recipe: Wild Rice and Mushroom Casserole

11. Hearty Whole-Wheat Pasta With Brussels Sprouts, Cheese and Potato

An overhead image of a baking dish full of baked pasta with brussels sprouts. there is a spoon in the dish and a bowl of pasta to the left — Credit...Michael Kraus for The New York Times

Put down the boxed mac and cheese in favor of this dish adapted by Julia Moskin from Nigella Lawson, which hardly takes much more time or effort. The recipe incorporates more than a pound of brussels sprouts, so you don’t have to make a separate side of vegetables to round out the meal.

Recipe: Hearty Whole-Wheat Pasta With Brussels Sprouts, Cheese and Potato

12. Cauliflower Gratin With Leeks and White Cheddar

An overhead image of a square baking dish full of cauliflower gratin, topped with leeks and melted cheese. There is a spoon in the dish — Credit...Karsten Moran for The New York Times

This “cheater’s gratin” from Alison Roman has only five ingredients and requires no blanching. Just chop your cauliflower and leek, layer them, cover in cream and enjoy. It bakes with foil for 10 to 15 minutes to cook the vegetables and then crisps up beautifully with the foil off.

Recipe: Cauliflower Gratin With Leeks and White Cheddar

13. Cheesy White Bean-Tomato Bake

An overhead image of a Dutch oven full of cheesy beans in a tomato sauce, with grilled toast for dipping. there is more toast on the counter — Credit...John Kernick for The New York Times

Get those crisp, cheesy lasagna edges without the fuss of a layered dish using this recipe from Ali Slagle. It’s a simple five-ingredient dish that’s ripe for adaptation: Add hearty greens like kale or collard greens, toss in last night’s roasted vegetables or switch up the flavor profile with your favorite spice blends. Or don’t — it will be delicious all the same.

Recipe: Cheesy White Bean-Tomato Bake

14. Creamy White Bean and Fennel Casserole

An overhead image of a Dutch oven full of bean casserole and fennel, topped with bread crumbs. — Credit...Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

The anise-like qualities of fennel are significantly tamed when the vegetable is cooked and allowed to caramelize slightly, as in this recipe from Aaron Hutcherson. Beans are part of both the sauce and the filling; some are puréed, while others are left whole to mingle with the fennel. The soft and tender filling gets a showering of lemony panko for some necessary crunch.

Recipe: Creamy White Bean and Fennel Casserole

15. Cheesy Broccoli Casserole

An overhead image of a rectangular baking dish full of broccoli casserole, topped with broken Ritz crackers. there is a spoon in the dish — Credit...Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.

Broccoli and Cheddar make for a deliciously nostalgic combination, and Sarah Jampel leans into that by topping this casserole with crushed, buttery Ritz crackers. While her recipe does contain a deceivingly large amount of broccoli (four heads!), it is comfort food first and vegetable-forward second.

Recipe: Cheesy Broccoli Casserole

16. The Big Lasagna

An overhead image of a dish of lasagna with a square taken out. There is a plate of lasagna to the left with a fork — Credit...Aya Brackett for The New York Times

It would be incredibly rude to round up a team of casserole all-stars and not include the Michael Jordan of the category: lasagna. While this version from Samin Nosrat is among the more involved options, it’s worth the effort. The homemade lasagna sheets and tomato sauce are totally optional, but also a fun project. Take it from one reader: “This is the best lasagna I’ve ever tasted!”

Recipe: The Big Lasagna

17. Cheesy Baked Pumpkin Pasta With Kale

An overhead image of a tray of baked shell pasta with kale, topped with ricotta. there is a spoon in the tray — Credit...Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

It doesn’t have to be fall for you to indulge in the coziness of Sarah Jampel’s baked masterpiece, but it certainly feels like the best time to enjoy it. Medium pasta shells (arguably the coziest pasta shape) accompany an easy pumpkin sauce and three heaping cups of cheese — a mixture of Parmesan, Gruyère and Fontina — for a result that one reader called “a home run.”

Recipe: Cheesy Baked Pumpkin Pasta With Kale

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