Autumn Friendsgiving Potluck Casserole: The Cozy Dish Everyone Will Love

Autumn Friendsgiving Potluck Casserole is the warm, cozy dish you didn’t know your Thanksgiving potluck desperately needed. With turkey, butternut squash, cranberries, and stuffing all baked into one glorious golden casserole, this dish screams fall comfort. Whether you’re trying to impress your in-laws, feed your picky aunt Karen, or just survive hosting duties without losing your mind, this casserole is your secret weapon. The best part? It uses leftovers and simple ingredients you likely already have on hand—because no one wants to spend $80 on groceries for a single side dish.

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What is Autumn Friendsgiving Potluck Casserole?

Autumn Friendsgiving Potluck Casserole is basically fall on a fork. It’s a layered, savory bake made with turkey, root veggies, creamy sauce, sweet-tart cranberries, and a herby stuffing topping. Think of it as a Thanksgiving remix—a hearty main course disguised as a side. It’s what happens when your favorite dishes from the holiday table decide to team up and become the ultimate comfort casserole. And unlike your third cousin’s mystery salad, this one actually gets eaten.

Reasons to Try Autumn Friendsgiving Potluck Casserole

Let’s be real: Friendsgiving isn’t about impressing anyone. It’s about feeding your people without stressing out. And this casserole does just that. For starters, it’s a one-dish wonder—meaning fewer dishes, which is honestly the dream. It’s also budget-friendly (hello, leftover turkey and day-old bread), easy to scale for a crowd, and comforting enough to make even your turkey-hating friend go back for seconds. It’s also a low-risk, high-reward dish to bring to a potluck when you don’t want to be the person who shows up with grocery store rolls… again.

Ingredients Needed to Make Autumn Friendsgiving Potluck Casserole

• 3 cups cooked turkey, shredded or chopped
• 2 cups butternut squash, peeled and diced
• 1 1/2 cups carrots, peeled and sliced
• 1 cup celery, diced
• 1 cup yellow onion, diced
• 1 cup baby spinach, chopped
• 1/2 cup dried cranberries
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup chicken or vegetable broth, low sodium
• 1/2 cup whole milk or half-and-half
• 2 tablespoons unsalted butter
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 1/2 tsp black pepper
• 1/2 tsp kosher salt

Stuffing Topping:

• 4 cups day-old bread cubes (sourdough or rustic bread)
• 1/4 cup melted unsalted butter
• 2 tbsp chopped fresh parsley
• 1/2 tsp dried sage
• 1/2 tsp garlic powder

Instructions to Make Autumn Friendsgiving Potluck Casserole

with this clear step by step guide, you’ll feel like a seasoned pro in the kitchen. Whether you’re prepping for Friendsgiving or a cozy fall dinner, here’s exactly how to bring this dish together from start to finish.

Step 1: Preheat Your Oven and Prep the Baking Dish

Let’s start with the basics—preheat your oven to 375°F. This ensures your casserole bakes evenly and the stuffing topping turns that perfect golden brown. While the oven’s heating, grab a 9×13-inch baking dish and give it a generous coat of butter, oil, or non-stick spray. Trust us, nothing’s worse than half your casserole stuck to the pan. A glass or ceramic dish works great for even heat distribution.

Pro Tip: If you’re unsure which type of baking dish to use, check out our baking dish prep guide for tips.

Step 2: Sauté the Vegetables

Now it’s time to build flavor. In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add your diced onion, carrots, celery, and butternut squash. Sprinkle in a pinch of kosher salt to help draw out moisture and boost flavor. Let everything cook for about 8 minutes, stirring occasionally. You’re looking for the vegetables to soften slightly and start smelling like fall magic.

Next, toss in the thyme (fresh or dried) and chopped baby spinach. Stir for another 2 minutes, just until the spinach wilts down and blends beautifully with the other veggies.

Need a shortcut? Pre-chopped veggies can be a lifesaver for busy cooks. Learn more in our ingredient swap and prep hacks.

Step 3: Mix the Casserole Base

In a large mixing bowl, combine the sautéed veggie mixture with 3 cups of cooked turkey (shredded or chopped), ½ cup dried cranberries, 1 can of cream of mushroom soup, 1 cup broth, and ½ cup whole milk. Season with ½ teaspoon black pepper and ½ teaspoon kosher salt.

Use a sturdy spoon or spatula to stir it all together until it’s fully blended. You want every bite to have a bit of everything—savory turkey, sweet cranberry, creamy sauce, and those vibrant veggies.

Bonus Tip: If you’re dairy-free or gluten-sensitive, we share swaps in our creamy soup alternatives article.

Step 4: Transfer to the Baking Dish

Now that your filling is complete, pour it into your greased 9×13 dish. Spread it out evenly with a spatula so there’s an even layer throughout. Think of this like laying the base of a very cozy, edible quilt.

Step 5: Make the Stuffing Topping

In a separate mixing bowl, combine 4 cups of day-old bread cubes (rustic or sourdough preferred) with ¼ cup melted butter, 2 tablespoons chopped parsley, ½ teaspoon dried sage, and ½ teaspoon garlic powder. Toss everything together gently until the bread is evenly coated with herby, buttery goodness.

Sprinkle the bread mixture evenly over the casserole filling. This layer adds the signature crispy topping that turns this bake into a true Friendsgiving showstopper.

Need help picking the right bread? Our casserole topping tips can guide you through alternatives and flavors.

Step 6: Bake the Casserole

Cover the baking dish with aluminum foil and place it in your preheated oven. Bake for 30 minutes to heat the filling thoroughly without drying out the top.

Then, remove the foil and continue baking for another 20 minutes. This allows the stuffing cubes to crisp up and develop that irresistible golden crust. If you’re watching it closely, you can even broil for the last 2 minutes—just don’t walk away.

Step 7: Let It Rest, Then Serve

Once baked, take the casserole out of the oven and let it rest for about 10 minutes. This step is crucial—resting allows the flavors to settle and the filling to firm up slightly, making it easier to slice and serve clean portions.

Bring it to the table with a big spoon and a warm smile. It’s hearty, colorful, and absolutely loaded with fall flavor—basically the casserole version of a group hug.

Looking for other crowd-pleasing comfort dishes? Try our anti-inflammatory cauliflower chicken soup or this creamy roasted garlic cauliflower soup for more cozy goodness.

What to Serve with Autumn Friendsgiving Potluck Casserole

While this casserole is definitely hearty enough to stand alone, it plays nicely with others. Pair it with a bright, citrusy salad to cut the richness—something like arugula with orange segments and a vinaigrette. Or serve it alongside roasted Brussels sprouts, mashed potatoes, or even cornbread if you’re going full feast mode. And if you’re feeling wild, go for a cranberry-orange glaze drizzle on the side—like this cranberry orange glazed chicken that complements the casserole perfectly.

Key Tips for Making Autumn Friendsgiving Potluck Casserole

1. Use day-old bread. Fresh bread gets mushy. You want cubes with structure, like your best friend holding the group chat together.
2. Customize the veggies. Don’t like squash? Swap it for sweet potatoes. No celery? No problem. Use what you’ve got.
3. Don’t skip the rest time. Letting the casserole sit makes it easier to serve and helps the flavors settle in, kind of like a post-dinner nap.
4. Taste as you go. Before baking, give the mixture a tiny taste (if safe) to check the seasoning. Nothing sadder than bland casserole.

Storage and Reheating Tips for Autumn Friendsgiving Potluck Casserole

Got leftovers? Lucky you! Let the casserole cool completely before covering it tightly with foil or storing in airtight containers. It’ll last in the fridge for up to 4 days. Reheat in the oven at 350°F for 15–20 minutes, or microwave individual portions for about 2 minutes. To crisp up that stuffing topping again, throw it under the broiler for a minute or two. You can also freeze it (without the topping) for up to 2 months. Just add fresh bread cubes when you’re ready to bake.

FAQs

Can I make it vegetarian?
Absolutely. Swap the turkey for cooked lentils or white beans and use veggie broth.

What if I don’t have cream of mushroom soup?
You can sub in a homemade white sauce or another creamy soup like cream of celery.

Can I prep this ahead of time?
Yes! Assemble the casserole (minus the bread topping), cover, and refrigerate up to 24 hours in advance. Add the topping right before baking.

Does it work with rotisserie chicken?
Totally! Rotisserie chicken is a weeknight hero and works great here.

Final Thoughts

This autumn friendsgiving potluck casserole is the kind of recipe that brings people together—whether it’s for a holiday feast or just a casual fall dinner. It’s easy, hearty, and full of familiar, comforting flavors that practically guarantee an empty dish by the end of the night. And hey, if it saves you from making five separate side dishes, that’s a win in our book. Want more warm and cozy dinner ideas? You might also love our perfect slow cooker pot roast—another crowd-pleaser for chilly nights.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

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