25 Make-Ahead Thanksgiving Casseroles and Side Dishes

 

Make-ahead casseroles and sides, ready for the Thanksgiving table.

Let's be honest, folks. Thanksgiving dinner is a lot of food, and there's only so much oven and so many hours in one day. The turkey gets all the attention, but it's the sides that fill the plate, and most of them don't need to be made the morning of.

Every Thanksgiving at my house, one side that everyone requests from me is my creamy corn. It is easy to make, and I have to make a giant crockpot just to meet the demand.

That's why I put together this list of 25 casseroles and side dishes you can make ahead. Some can be assembled a day or two before and baked on Thanksgiving. Others can be made completely in advance and just warmed up. A few can even go in the freezer weeks early. Get most of the work done before Thursday, and you'll actually get to sit down and enjoy your own dinner.

Pick a handful that sound good, mix hot dishes with cold ones so you're not fighting over oven space, and let the fridge do some of the work for you.

Make-Ahead Thanksgiving Basics

A little planning makes the big day a lot calmer. Here's a simple timeline:

• Up to a month ahead: Bake and freeze dinner rolls. Make and freeze gravy.
• Up to a week ahead: Make cranberry sauce and refrigerate it.
• Two to three days ahead: Bake cornbread for the dressing so it can dry out. Boil eggs for deviled eggs. Make creamed spinach and the cranberry orange relish.
• The day before: Assemble your casseroles and cover them, make the cold salads, and mash the potatoes.
• Thanksgiving Day: Add toppings, bake or reheat, and serve.

A few tips that help:

• Cover everything tightly and keep it in the fridge at 40°F or below until it's time to bake.
• Take casseroles out of the fridge about 30 minutes before baking, or add 10 to 15 minutes to the bake time if they go in cold.
• Hold back crunchy toppings like fried onions, breadcrumbs and nuts until the last minutes of baking so they stay crisp.
• Use your oven in shifts. Most of these bake at 350°F, so put casseroles in while the turkey rests.
• Reheat leftovers and make-ahead dishes to 165°F, and don't leave food out for more than 2 hours.

Make-Ahead Potatoes and Starchy Sides

1. Make-Ahead Mashed Potatoes

Make them up to 2 days ahead and refrigerate. Reheat in a slow cooker on low for 2 to 3 hours, or in a covered dish at 350°F with an extra pat of butter and a splash of milk.

2. Cheesy Hashbrown Casserole

Assemble it up to 2 days ahead and keep it covered in the fridge. Bake until bubbly, and add 10 to 15 minutes if it goes in cold. This one is a potluck favorite.

3. Scalloped Potatoes

Bake them the day before, let them cool, and refrigerate. Reheat covered at 350°F for 30 to 40 minutes. Baking first keeps the potatoes from turning gray.

4. Sweet Potato Casserole

Make the sweet potato filling up to 2 days ahead. Add the pecan topping or marshmallows on Thanksgiving Day so they bake up fresh.

5. Twice-Baked Potato Casserole

All the flavor of a loaded baked potato, without stuffing individual potatoes. Assemble up to 2 days ahead and bake for 30 to 40 minutes.

6. Baked Mac and Cheese

Assemble it a day ahead, and stir in a little extra milk, since the noodles soak up the sauce overnight. Bake until golden and bubbly.

Make-Ahead Vegetable Casseroles

7. Green Bean Casserole

Assemble it up to 2 days ahead, but leave off the crispy fried onions. Bake it, then add the onions for the last 10 minutes so they stay crunchy.

8. Corn Casserole

Bake it the day before, cover, and refrigerate. Reheat at 350°F for 20 to 25 minutes. It's sweet, creamy, and just about always the first dish empty at the table.

9. Broccoli Cheese Casserole

Assemble it up to 2 days ahead and keep the buttery cracker or breadcrumb topping in a separate bowl. Sprinkle it on right before baking.

10. Creamed Spinach

Make it up to 2 days ahead. Reheat on the stove over low heat, or in the oven, with a splash of cream to loosen it back up.

11. Brussels Sprouts Gratin

Slice and assemble it the day before, then bake on Thanksgiving Day. The cheesy, crisp top wins over a lot of folks who say they don't like Brussels sprouts.

12. Butternut Squash Casserole

Roast and mash the squash up to 2 days ahead. Spoon it into the baking dish, add the topping, and bake on the day.

13. Cauliflower Gratin

A lighter, creamy side that's easy to assemble the day before. Keep the topping separate until it goes in the oven.

Make-Ahead Stuffing, Rice, Rolls and Gravy

14. Sausage Stuffing

Cook the sausage and vegetables and combine them with dried bread cubes and broth up to a day ahead. Keep it covered in the fridge, then bake it covered and finish uncovered for a crisp top. Bake it in a dish and not inside the turkey.

15. Cornbread Dressing

Bake the cornbread up to 3 days ahead and let it dry out on the counter. Assemble the dressing the day before and bake it on Thanksgiving Day.

16. Wild Rice Casserole

Assemble it up to 2 days ahead and bake it covered. Add a splash of broth if the rice has soaked up the liquid overnight.

17. Make-Ahead Dinner Rolls

Bake them up to a month ahead and freeze. Thaw overnight, then warm them wrapped in foil at 350°F for 8 to 10 minutes.

18. Make-Ahead Gravy

Build it on roasted turkey wings or good stock. It keeps in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat it slowly and whisk until smooth.

Make-Ahead Cold and Chilled Sides

These sides stay in the fridge until dinner, so they free up your oven and hold up well when made ahead.

19. Homemade Cranberry Sauce

Make it up to a week ahead and keep it in the fridge. It thickens as it cools, so don't worry if it looks loose at first.

20. Cranberry Orange Relish

Fresh, tart, and no cooking required. It tastes better after a day or two in the fridge, so make it early in the week.

21. Seven-Layer Salad

Assemble it up to a day ahead, with the dressing spread over the top to seal in the layers. Add the bacon right before serving so it stays crisp.

22. Ambrosia Salad

A fluffy, old-fashioned potluck classic. Mix it the night before so the flavors blend and it chills well.

23. Broccoli Salad

Mix the dressing and the salad a day ahead. Stir in the bacon and sunflower seeds or nuts right before serving.

24. Deviled Eggs

Boil and peel the eggs up to 2 days ahead and make the filling a day ahead. Fill the eggs shortly before serving, and keep them chilled until it's time to eat.

25. Waldorf Salad

Toss the apples in a little lemon juice so they don't brown, and mix the salad a day ahead. Add the nuts just before serving so they stay crunchy.

Make-Ahead Thanksgiving FAQ

What Thanksgiving side dishes can I make ahead? Almost all of them. Casseroles like green bean, hashbrown, and sweet potato can be assembled 1 to 2 days ahead. Mashed potatoes, cranberry sauce, gravy, and cold salads can be fully made in advance.

How far ahead can I make Thanksgiving casseroles? Most can be assembled 1 to 2 days ahead and kept covered in the fridge. Hold back crunchy toppings until the last few minutes of baking.

Can I freeze Thanksgiving casseroles? Some freeze well, like mashed potatoes, gravy, dinner rolls, and many baked casseroles. Salads made with mayonnaise, fresh vegetables, or crisp toppings don't freeze well. Thaw frozen dishes overnight in the fridge before reheating.

How do I reheat make-ahead casseroles? Bake covered at 350°F until hot all the way through, about 30 to 40 minutes, and uncover for the last 10 minutes to crisp the top. Check that the center reaches 165°F.

Which of these is a must-have on your table? Tell me in the comments, and share your own favorite make-ahead dish.

Keep On Cooking!

-The Recipe Guy

Easy Malasadas Recipe (Fluffy Hawaiian Doughnuts)

Fluffy on the inside, golden on the outside.

If you've never had a malasada, let me tell you what you're missing: A soft, pillowy doughnut, fried golden, rolled in sugar, and best eaten warm enough to burn your fingertips just a little. No hole in the middle, no glaze to wait on, and no good reason to stop at one.

The first time I had Malasadas, I didn't even know what they were. They are so delicious! I love them, and anytime I get a chance, I will grab them up and eat them.

Malasadas came over from Portugal, and Portuguese workers carried them to Hawaii in the 1800s. There they became a Fat Tuesday tradition, the day before Lent starts, when folks used up their butter, eggs, and sugar. Bakeries across the islands still draw a line out the door for them.

Now, I'll be honest with you. Frying dough at home sounds fussy, and I understand why you might skip it. But this is just a simple yeast dough, a little patience while it rises, and a pot of hot oil. If you can make a pan of cinnamon rolls, you can make these. Fry up a batch on a Saturday morning and the whole kitchen will smell like the county fair.

 

The Ultimate Crab Grilled Cheese (Plus a Classic Zesty Dipping Sauce!)

If there’s one thing we know how to do around here, it’s taking comfort food and making it feel like a special treat. Today, I’m excited to share a recipe that took me a little bit by surprise: Crab Grilled Cheese.

Now, I’ll be honest with you—seafood inside a grilled cheese sandwich isn't the first thing most of us think of when we fire up the skillet. A good friend of mine was telling me the other day about how his wife makes a crab grilled cheese that he absolutely swears by. She uses cream cheese in hers, and let me tell you, as soon as I get my hands on her exact recipe, you know I’ll be sharing it right here with all of you!

In the meantime, I was so curious that I went digging for a traditional version to try out myself. The recipe I found seems to trace its roots back to the Northeast coast, where fresh crab is king. I gave it a shot, tweaked a couple of things, and wow—it is rich, buttery, gooey, and downright delicious.

What Makes a Great Crab Grilled Cheese?

When you’re combining sweet crab meat with melted cheese, balance is key. You want a cheese that melts well without completely overpowering the delicate flavor of the crab.

Key Ingredients:

• Lump Crab Meat: Fresh or canned works fine! Just make sure to drain it well and gently pat it dry so your bread doesn't get soggy.

• The Cheese Combo: A mix of sharp cheddar (for that rich, classic bite) and Swiss or Provolone (for smooth, gooey melting).

• Good Bread: Sourdough, thick-cut white bread, or a hearty brioche holds up best under all that filling.

• Real Butter: Generously spread on the outside of the bread to get that perfect, golden-brown crunch.

How to Make It Step-by-Step

Ingredients:

• 8 oz lump crab meat (drained and picked for shell pieces)

• 4 slices of thick sourdough or white bread

• 1 cup shredded sharp cheddar cheese

• 1 cup shredded Provolone or Swiss cheese

• 2 tbsp mayonnaise (mix a little into the crab to keep it moist)

• 1 tsp Old Bay seasoning (optional, but highly recommended!)

• 3 tbsp unsalted butter, room temperature

Instructions:

1. Prep the Crab: In a small bowl, gently fold together the crab meat, mayonnaise, and Old Bay seasoning. Be careful not to break up the crab chunks too much.

2. Build the Sandwich: Butter one side of each slice of bread. On the unbuttered side of two slices, lay down a layer of shredded cheese, followed by a generous scoop of the crab mixture, and top with the remaining cheese. Place the second slice of bread on top, buttered side facing out.

3. Grill to Perfection: Heat a skillet or griddle over medium-low heat. Place the sandwiches in the pan and cook for 4–5 minutes per side. Pro tip: Keep the heat on medium-low so the bread gets crispy and golden without burning before the cheese completely melts!

4. Slice and Serve: Let it rest for a minute, slice diagonally, and serve warm.

Crunchy Top Ramen Cabbage Salad: The Perfect Side Dish for Summer Gatherings

 

Save money! Tastes Great!

Looking for a simple, affordable side dish that's packed with crunch and flavor? This Top Ramen Cabbage Salad has been a favorite at potlucks, family cookouts, picnics, and backyard barbecues for years—and it's easy to see why.

The combination of crisp cabbage, crunchy ramen noodles, toasted almonds, and sesame seeds creates an irresistible texture, while the homemade dressing brings everything together with the perfect balance of sweet and tangy flavor. It's one of those recipes people always ask for after taking their first bite!

Top Ramen Cabbage Salad Recipe

Ingredients

• 2 cups purple cabbage, chopped
• 2 cups green cabbage, chopped
• 4 green onions, chopped
• 1 package pork-flavored ramen noodles
• 1 package sliced almonds
• ½ cup vegetable oil
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 3 tablespoons sesame seeds
• Salt and pepper to taste

Instructions

1. In a small bowl, combine the oil, vinegar, sugar, and the seasoning packet from the ramen noodles. Stir until well mixed and set aside.
2. Spread the sliced almonds and sesame seeds on a baking sheet and toast them in a 350°F oven for 5–7 minutes, or until lightly browned. Watch carefully so they don't burn.
3. In a large bowl, combine the chopped purple cabbage, green cabbage, and green onions.
4. Add the toasted almonds and sesame seeds to the cabbage mixture.
5. Just before serving, crush the ramen noodles into bite-sized pieces and stir them into the salad.
6. Pour the dressing over the salad and toss well to coat everything evenly.
7. Season with salt and pepper to taste, then serve immediately for the best crunch.

Tips

Wait until just before serving to add the ramen noodles, so they stay crispy.
This salad pairs wonderfully with grilled chicken, burgers, barbecue, pulled pork, or sandwiches.
You can also add shredded carrots or sunflower seeds for even more color and crunch.

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Your support will help me reach more entrepreneurs and provide free marketing education to the people who work hard every day serving great food. Thank you for being part of this journey!

Keep On Cooking!
-The Recipe Guy

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