The word “casserole” will always and forever make me feel like an old woman showing up at a friend’s door with casserole in hand to heal their wounded heart. But I don’t care! Casseroles are yummy. They are easy to make. They are a good comfort food. They make a lot at of food once. Granted, they are not always the healthiest of options, but they are unmistakably yummy.

Today I have listed some of my favorite casserole recipes. Some are new and some have been handed down from my sweet Nana many years ago. Enjoy!

Broccoli Casserole

This casserole is courtesy of Paula Deen. I made it this past holiday season and there was not any left by the end of the night!


2 (10-ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp cheddar
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 eggs, lightly beaten
2 cups crushed crackers
2 tablespoons butter, melted


Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.
In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon.
Place the mixture in the prepared baking dish.
Top with the crushed crackers and pour the melted butter evenly over the crackers.
Bake for 35 minutes or until set and browned.

Pineapple Casserole

This one is a favorite from both sides of my family. I love to serve this with a ham.


2 c. grated mild cheddar cheese
2 (15 1/4 oz) cans crushed pineapple drained
2/3 cup sugar
1 roll Ritz crackers, crushed
8 Tbs flour
1 stick melter butter


Mix pineapple, sugar, flour, and cheese.
Place in casserole dish.
Add crackers on top and pour melted butter on top.
Bake 350 degrees until golden brown. (Usually takes 30 minutes or so)

Mexican Casserole

Thanks to my friend Amy V for this one! It is so simple, yet very tasty. You can add extra ingredients to mix it up a little depending on your taste! (I love to make this with peach salsa!)


1 lb ground beef
1 package taco seasoning
1 can rinsed and drained black beans
11 oz jar of salsa
8-16 oz of cheddar cheese
1 box Jiffy corn muffin mix
* extras if desired – sour cream, onions for toppings


Brown the beef with the taco seasoning. Place in casserole dish.
Top with the beans.
Pour the salsa over beans.
Sprinkle with desired amount of cheddar cheese.
Mix muffin mix according to package directions and spoon on top.
Bake 350 degrees for 30 minutes.
Serve with sour cream and onions if desired.

The Best Sweet Potato Casserole

There are so many variations of this recipe, but I think this one from my friend Debbie D has to be my favorite.


3 cups cooked, mashed sweet potatoes (not canned)
1 cup sugar
2 eggs
1 tsp. vanilla extract
1/3 cup milk
1/2 cup butter

You may want to double these ingredients – see *NOTE in directions
1 cup firmly packed brown sugar
1/3 cup butter
1/3 cup flour
1 cup finely chopped pecans
1 bag of large marshmallows (NO NEED TO DOUBLE)


Combine sweet potatoes, eggs, sugar, vanilla, milk and 1/2 cup butter; beat until smooth.
Spoon into greased 2 quart casserole (9 x13)
Combine brown sugar, flour, 1/3 cup butter and pecans (you may have to mix this up with your hands); sprinkle over top of casserole. *NOTE: I have found that I have to double these ingredients because I like for the entire top to be covered.
Bake at 350 for about 30-45 minutes.
With about 5 minutes to go remove from oven place marshmallows on the top (put a good many on there) and return to oven. Cook until marshmallows begin to melt and cover the top and are turning brown.
You can triple this recipe to make 2 9×13 casseroles. After chilling overnight, may be frozen. Thaw overnight in refrigerator before baking!!!!