Best 20 Overnight Casserole Recipes

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
• Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
• Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
• Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Melt margarine in a 9 x 13 baking pan.
• Put 6 slices of bread in bottom of pan.
• In a bowl mix 1 cup brown sugar with 1 tsp cinnamon.
• Sprinkle 1/2 of this sugar mixture over bread.
• Add another layer of 6 slices of bread.
• In a bowl, whisk eggs with milk until well blended.
• Pour over bread layers.
• Sprinkle with remaining sugar mixture.
• Cover and refrigerate overnight.
• Bake covered at 350F 30 minutes.
• Uncover and continue baking 15 minutes or until set and browned.

OVERNIGHT SLOW COOKER BREAKFAST CASSEROLE

Steps:

• Spray slow cooker with non-stick cooking spray.
• In medium bowl combine eggs and cream; whisk until well combined. Sprinkle onion powder, salt and both peppers over egg mixture while whisking. Whisk until completely combined. Set aside.
• In slow cooker, combine hash browns and about 1/2 of each of Parmesan cheese, mozzarella cheese, sausage, sun-dried tomatoes and basil. Using fingers, gently toss until combined. Pour egg mixture over top; if necessary use spatula to smooth out top.
• Set aside about 1/2 of remaining mozzarella cheese (approximately 2 ounces). Sprinkle remaining ingredients over top of casserole. Cover slow cooker and cook for 6-8 hours on low or until center is cooked through. A thermometer inserted into center should read 160 degrees F.
• Sprinkle casserole with remaining cheese, serve and enjoy!

OVERNIGHT HAM AND EGG CASSEROLE

Steps:

• In a greased 8-in. square baking dish, layer the hash browns, ham, chiles and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the casserole. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, about 1 hour. Let stand 5-10 minutes. Serve with salsa if desired.

OVERNIGHT EGG CASSEROLE

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

BAKED OVERNIGHT FRENCH TOAST CASSEROLE WITH PRALINE TOPPING

Steps:

• Grease a 9x13-inch baking pan and arrange bread slices in a row.
• Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl. Beat using an electric mixer until blended. Pour mixture over bread slices, making sure all are evenly covered. Cover baking dish with aluminum foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter, brown sugar, chopped pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread praline topping over bread mixture.
• Bake in the preheated oven until puffed and lightly golden, about 40 minutes.

OVERNIGHT BACON BRUNCH CASSEROLE

Steps:

• Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
• Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
• Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
• Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.

BROWN SUGAR PECAN OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Cut bread into 1-inch cubes and place in a 9x13-inch baking pan sprayed with nonstick cooking spray.
• In a large mixing bowl, whisk together eggs, milk, vanilla, sugar and cinnamon.
• Pour over bread in prepared pan; set aside.
• In another bowl, combine brown sugar, flour, salt, butter and cinnamon using a fork or pastry cutter until crumbs begin to form.
• Sprinkle mixture on top of the bread then top with chopped pecans.
• Cover and store in fridge overnight.
• The next morning, preheat oven to 350 degrees F.
• Bake, uncovered, for 40-45 minutes, or until the center is set and bread is golden brown.
• Cut into pieces and serve with maple syrup.

CHEESY OVERNIGHT BACON AND EGG BREAKFAST CASSEROLE

Steps:

• Spray a 9x13 inch casserole dish with nonstick spray or grease with butter.
• Place the shredded cheese in the dish and sprinkle with a tablespoon of flour. Toss together with your fingers to distribute evenly.
• Sprinkle bacon evenly over cheese.
• Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika.
• Pour over the bacon and cheese.
• Cover and refrigerate overnight.
• Preheat oven to 325 and bake uncovered for 45 minutes or until the center is set and the top has browned.
• Let stand for 5 minutes before cutting and serving.

OVERNIGHT BRUNCH CASSEROLE

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Stir in cheese until melted. Remove from heat., In a large nonstick skillet, saute mushrooms and green onions in remaining butter until tender. Add ham; heat through. Whisk egg substitute and eggs; add to skillet. Cook and stir until almost set. Stir in cheese sauce., Transfer to a 13x9-in. baking dish coated with cooking spray. Toss bread cubes with butter. Arrange over egg mixture; sprinkle with paprika. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

OVERNIGHT SCALLOPED CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight. , Toss bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown.

OVERNIGHT CHEESE AND EGG CASSEROLE

Steps:

• Place sausage in large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
• In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with all cheeses and top with cooked sausage.
• In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage.
• Cover, and refrigerate overnight.
• The next morning, bake in an oven preheated to 350°F for 45 to 60 minutes.
• Let sit for 20 minutes before serving.

SPICY SAUSAGE & APPLE OVERNIGHT CASSEROLE

Steps:

• In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Add apples to drippings; cook and stir over medium heat until tender, 4-6 minutes., In a bowl, combine sausage, apples, bread and cheese. Transfer to a greased 13x9-in. baking dish. In another bowl, whisk eggs, milk and mustard; pour over bread mixture. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, until a knife inserted in the center comes out clean, about 45 minutes. Uncover; bake until golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as needed or until golden brown and a knife inserted in the center comes out clean.

SLOW-COOKER OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Spread the bacon and sausage onto a rimmed baking sheet and bake, tossing halfway through with a flat metal spatula, until their fat renders and both are golden brown, 35 to 40 minutes. Using a slotted spoon, transfer the meat to paper towels to drain and discard their fat.
• Coat the insert of a 6-quart slow cooker with cooking spray. Layer half the hash brown potatoes with half the bacon and sausage. Place the canned tomatoes and chiles in a sieve and press as much liquid out of them as possible; discard the liquid. Transfer the tomatoes and chiles to a bowl and toss with the pepper Jack cheese, red onion and 1 cup of the mozzarella. Layer half the mixture over the meats, then repeat the layering with the remaining potatoes, bacon and sausage and cheese and vegetable mixture.
• Whisk the eggs, milk, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes. Sprinkle with cilantro and serve with hot sauce and lime wedges.

OVERNIGHT CHICKEN CASSEROLE

Steps:

• Remove the crusts from bread and set aside. Arrange bread slices in a greased 13x9-in. baking dish. Top with chicken; cover with the mushrooms and water chestnuts. , In a large bowl, whisk the eggs, milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Crumble reserved crusts; toss with melted butter. Sprinkle over top. Bake, uncovered, at 325° for 1-1/4 hours or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

OVERNIGHT FRENCH TOAST CREAM CHEESE CASSEROLE

Steps:

• Layer half of the bread cubes in a greased 9 X 13 casserole dish.
• Scatter the cream cheese cubes over the bread, then add the other half of the bread cubes on top.
• Combine egges, milk, and syrup. Pour over the casserole.
• Cover and refrigerate overnight.
• In the morning, bring to room temperature, and sprinkle the nuts over the top of the casserole, lightly pressing them in with a spatula.
• Bake 30 to 45 minutes in a 350 oven.
• Serve with more maple syrup, if desired.

OVERNIGHT MONTE CRISTO CASSEROLE

Steps:

• Butter a 9x12 casserole dish and set aside.
• Mix Dijon mustard, softened butter, and grated onion to blend.
• Spread mixture thinly on each slice of bread, and place one slice of ham and one slice of cheese within the crusts of two prepared slices to make a sandwich.
• Cut each sandwich into fourths, and then cut each fourth into triangular halves.
• Place the little triangles marching in rows lengthwise in the prepared casserole, with points up.
• In a separate mixing or batter bowl, beat the eggs just until lemony-looking; add milk and brown sugar, and whisk firmly until no lumps from the brown sugar show.
• Pour egg mix over the prepared sandwiches and cover the casserole with plastic wrap, sealing firmly, and place in refrigerator overnight, or for at least two hours.
• Preheat oven to 375 degrees F.
• While oven in preheating, remove casserole from refrigerator, take off plastic wrap and let rest on the counter to lose the "fridge chill".
• You may want to place the casserole on a rimmed cookie sheet to prevent spills during baking.
• Just before placing in oven, sprinkle lightly with paprika, more for effect than taste, really.
• Bake for 60 minutes, or until the center is set and the sandwich points are a nice golden brown.
• Let rest for ten minutes and then cut into individual serving portions.

OVERNIGHT CHICKEN CASSEROLE

Steps:

• Mix all ingredients in large bowl.
• Cover in fridge overnight.
• Remove from fridge 1 hour before baking.
• Stir and put in greased/buttered 9x13x2 casserole dish.
• Bake 350 F, for 1 hour (til bubbling in center).

OVERNIGHT TUNA CASSEROLE

Steps:

• In a bowl, combine soup and milk until smooth. Add the tuna, macaroni, peas, onions and 3/4 cup cheese; mix well. , Pour into a greased 2-qt. microwave-safe dish. Cover and refrigerate overnight. Microwave, covered, on high for 10-12 minutes or until bubbly. Uncover; sprinkle with remaining cheese and let stand for 5 minutes or until melted.