Best casserole recipes that are too good not to share

There’s one upside to the colder weather, and that’s the many hearty casserole recipes you can make to keep you and your family warm and full. What is a casserole? Essentially, it’s a stew-like dish cooked slowly in a casserole dish and usually in an oven. And like other slow-cooked recipes, they are even better the next day, so plan ahead and make a little extra. You’ll be glad you did.

We have traditional French stews such as boeuf Bourguignon, seafood bouillabaisse, cassoulet and our variations on a chicken chasseur. You’ll also find a Greek-style stewed rabbit, a chef’s guide to making ratatouille and Fesenjan, a delightfully spiced Persian chicken stew.

Here are our favourite casserole recipes, from hearty beef stews to chicken casseroles to warming seafood dishes.

Best beef casserole recipes

Boeuf Bourguignon

The recipe for the traditional braise of Burgundy may have changed slightly, but one ingredient remains non-negotiable: a bottle of the region’s red wine.

Du Fermier’s daube of beef with root vegetables

The Provençal stew to cuddle up to.

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Coconut and cherry frangipane tart recipe

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Beef cheek Bourguignon

Rodney Dunn recipe for beef cheek Bourguignon.

Miznon’s “intimate” wagyu stew

An intriguing name like this could only come from one chef: Miznon’s Eyal Shani.

Best chicken casserole recipes

Rosemary, mustard and brandy chicken with buttered carrot

A modern take on the classic French chicken chasseur.

Chicken braised in white wine with mascarpone

One-pot braised chicken with white wine and mascarpone

A final stir-through of mascarpone takes this mid-week dish to another level.

Chicken, carrot and orange tray bake with chive butter

A one-tray roast with the added boost of flavoured compound butter. You won’t look back.

Tomato and pancetta roast chicken with green olives

Australian Gourmet Traveller recipe for tomato and pancetta roast chicken with green olives.

Fesenjan (Persian chicken stew)

This comforting dish has several elements to it: tart pomegranate molasses, a creamy quality from ground walnuts in the sauce and the warming spices of cinnamon and paprika. We can’t get enough.

Jacques Reymond: Chicken with vin jaune from the Jura

Jacques Reymond’s Chicken with vin jaune from the Jura

Bring the casserole to the table and enjoy the aroma of vin jaune and morels when you take the lid off.

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Chicken chasseur

Australian Gourmet Traveller recipe for Chicken chasseur

Poultry and duck casserole recipes

Easy duck and sausage cassoulet

This classic French stew typically takes hours of simmering to do right. But we’ll make an exception for this recipe.

Cassoulet

Our take on the French classic.

Braised duck, bacon and beans

While far less intricate than a cassoulet in its preparation, this recipe borrows all that’s good from the French classic: duck, pork, beans and crust.

Sopa coàda

A soup that’s more a casserole of bread soaked in delicious pigeon broth.

Seafood and fish casserole recipes

How to make bouillabaisse with Damien Pignolet

This Provençal staple may have had humble beginnings, but it’s the undisputed king of fish stews.

Ocean trout à la Chartreuse

Try this with crusty bread for mopping up the juices.

Blue-eye trevalla ‘cassoulet’

There’s nothing more warming than a cassoulet. In this version I’ve cut down on the amount of meat and replaced it with a small portion of blue-eye trevalla.

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More casseroles

How to make ratatouille with Damien Pignolet

Let the fourth-generation French-Australian chef guide you through the art of making ratatouille.

Baeckeoffe

Our version of the traditional Alsatian meat dish.

Rabbit casserole with baby onions (Kouneli stifatho)

Discover many layers of flavour – from sweet to savoury, spicy to aromatic.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Best beef casserole recipes

Best chicken casserole recipes

Poultry and duck casserole recipes

Seafood and fish casserole recipes

More casseroles

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