I’m here for the casseroles.

They induce unparalleled adoration.

Your family and friends will be so grateful to be passing these around your Thanksgiving table.

An image of a dark blue baking dish of corn soufflé with a spoon scooping out a serving

Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne

I like adding fresh herbs, specifically chives, to my corn souffle before baking.

A chiffonade of basil is also a lovely addition."

Trader Joe’s also makes a brand that we really like!"

Overhead view of a dark blue baking dish of corn soufflé with a serving removed and a white bowl and spoon with a serving next to a drinking glass

Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne

When the gratin bakes, peek under the cheese.

If the potatoes seem dry, just pour a little cream into the dish in the oven."

Kimchi Stuffing

Contributor Cecilia Hae-Jin Lee says, “The riper the kimchi, the tastier the stuffing.

Classic Green Bean Casserole made from scratch

Megan Keno

But the more fermented your kimchi, the tangier itll be, adding an additional depth of flavor.”

Or make half the topping.

You’ll give up a little crunchiness, but the casserole will have less sugar."

Potatoes Au Gratin Cooling on a Rack

Simply Recipes / Sally Vargas

Cheesy Grits Souffle Bake

8.

They are a little older now, so Im ready to migrate to a more grownup version!"

Just remove the pancetta and add an extra tablespoon of butter.

Overhead view of kimchi stuffing in a casserole dish.

Alison Bickel

Angled view of a cast iron skillet of cabbage au gratin after baking

Simply Recipes / Shilpa Iyer

sweet potato casserole

Lisa Lin

Cheese Grits Casserole - grits in white casserole dish

Sally Vargas

Kraft mac and cheese - woman’s hands holding a white casserole dish filled with baked mac and cheese

Alison Bickle

Vegan three sisters casserole

Megan Gordon

brussels-sprouts-gratin-method-11

Elise Bauer