The best casserole dish bakes evenly, holds a deep lasagna without bubbling over and goes from oven to table to fridge. We compared the top-rated glass, ceramic, stoneware, enameled cast iron and metal baking dishes on Amazon, and these eight are worth buying.
Pyrex Deep 9×13 with Lid
Extra depth for lasagna and double recipes, plus a lid.
Emile Henry 13×9 Ceramic
Even-heating French clay, deep enough for six layers.
Le Creuset Heritage 4 Qt
Iconic color with dense, scratch-resistant stoneware.
DOWAN 9×13 Ceramic
A deep, handled ceramic dish at a budget price.
OXO Glass 9×13 with Lid
Meal-prep friendly with a slosh-proof lid.
Lodge Enamel Braiser 3.6 Qt
Brown on the stove, then bake in the same dish.
CorningWare French White 2.5 Qt
A classic round casserole with a glass cover.
Caraway 9×13 Pan
Effortless release for bars, bakes and casseroles.
Quick Answer: The Best Casserole Dishes
- Best overall: Pyrex Deep 9×13 with Lid. Extra-deep glass with a storage lid, rated 4.7 stars by 9,000+ owners.
- Best ceramic: Emile Henry 13×9. Even-heating French clay that's broiler-safe.
- Best value: DOWAN 9×13 Ceramic. Deep 4.2-quart dish with handles.
- Best for freezer meals: OXO Glass with Lid · Stove to oven: Lodge Enamel Braiser
Casserole Dishes Compared
Prices change often, so tap Check to see today's price on Amazon.
| Casserole dish | Material | Size | Lid | Broiler-safe | Price |
|---|---|---|---|---|---|
| Pyrex Deep 9×13 Best Overall | Glass | 9" × 13" × 2.75" | Yes (storage) | No | Check |
| Emile Henry 13×9 Best Ceramic | Ceramic | 13" × 9" | No | Yes | Check |
| Le Creuset 4 Qt Premium Stoneware | Stoneware | 12" × 9" | No | Yes | Check |
| DOWAN 9×13 Best Value | Ceramic | 4.2 qt | No | Check maker | Check |
| OXO Glass Freezer-to-Oven | Borosilicate glass | 9" × 13", 3 qt | Yes (slosh-proof) | No | Check |
| Lodge Braiser Stove to Oven | Enameled cast iron | 3.6 qt round | Yes (cooking) | Check maker | Check |
| CorningWare 2.5 Qt Round Classic | Stoneware | 2.5 qt round | Yes (glass) | Check maker | Check |
| Caraway 9×13 Nonstick Metal | Ceramic-coated metal | 9" × 13" | No | Check maker | Check |
How We Chose
We started with casserole and baking dishes sold on Amazon in the US and kept models rated 4.6 stars or higher from hundreds or thousands of owners. We then compared them using manufacturer specifications and listing data:
- Material: how glass, ceramic, stoneware, cast iron and metal bake and brown.
- Size and depth: capacity and whether a deep lasagna fits without spilling.
- Versatility: freezer, microwave, broiler and stovetop safety, and lids for storage.
- Everyday use: handles, weight, cleanup and dishwasher safety.
- Owner feedback: the most common praise and complaints in Amazon reviews, especially about breakage.
Our "What owners say" notes summarize Amazon's review highlights in our own words.
The Best Casserole Dishes, Reviewed
Pyrex Deep 9" × 13" Glass Baking Dish with Lid
The best everyday casserole dish: a classic Pyrex 9 × 13 that's extra deep and comes with a snug storage lid.
Why we picked it
Pyrex is the best-known name in glass bakeware, and this deep version fixes the classic 9 × 13's biggest problem: spillovers. Pyrex says it's up to 50% deeper than its basic dishes, so it holds tall lasagnas, double-batch casseroles and juicy bakes without bubbling over.
Glass lets you see the browning on the sides and bottom, doesn't absorb stains or odors and goes from oven to fridge. The snug BPA-free lid is freezer-, microwave- and top-rack dishwasher-safe for storing leftovers (keep the lid out of the oven).
Owners love the extra depth for casseroles, lasagna and double recipes and like having a lid for leftovers. They find it easy to clean and worth the money; a few report glass shattering, usually from sudden temperature changes.
What we like
- Extra depth stops spillovers
- Lid for storage and transport
- See-through glass shows browning
- Easy to clean, no stains
Watch out for
- Glass can break from sudden temperature changes
- Lid isn't oven-safe
Emile Henry Modern Classics 13" × 9" Baker
A beautiful French ceramic baker that heats evenly, holds heat at the table and is broiler-safe.
Why we picked it
Emile Henry has made ceramic bakeware in France for generations, and its Modern Classics baker is a favorite for lasagna, gratins and fruit crisps. The burgundy clay spreads and holds heat evenly, so edges and centers cook at the same pace, and the dish keeps food warm on the table.
Owners say it's deep enough for a lasagna with up to six layers. It's oven-safe to 500°F, broiler- and microwave-safe, and its highly resistant glaze goes in the dishwasher.
Owners call it high quality and perfect for lasagna, deep enough for multiple layers without overflow, and say it bakes evenly and cleans easily. Durability and value get mixed feedback, with some reporting cracks.
What we like
- Even heating and heat retention
- Broiler-safe for golden tops
- Deep for layered dishes
- Beautiful at the table
Watch out for
- Premium price
- Some reports of cracking
Le Creuset Stoneware Heritage Rectangular Dish (4 Qt)
Le Creuset's iconic stoneware dish: dense, nearly nonstick and safe from freezer to broiler.
Why we picked it
Le Creuset's stoneware is dense and non-porous, which Le Creuset says prevents cracking, crazing and moisture absorption. The glazed interior releases food easily, and the enamel exterior resists scratches and stains, so it looks good for years. It's rated for freezer, microwave, oven and broiler.
At 4 quarts, it's great for casseroles, cobblers and roasted vegetables for a crowd. Owners love the color and say it cooks evenly and cleans easily.
Owners love the color and easy cleaning and say it cooks evenly and is perfect for big groups. Durability and value are mixed, with some reporting breakage after minimal use.
What we like
- Freezer-to-broiler versatility
- Nearly nonstick interior
- Resists scratches and stains
- Iconic colors
Watch out for
- Expensive
- Some reports of breakage
DOWAN 9" × 13" Ceramic Casserole Dish (4.2 Qt)
A deep, generously sized ceramic dish with easy-grip handles, at a fraction of premium prices.
Why we picked it
DOWAN's ceramic dish gives you a lot for the money. It holds 4.2 quarts and is just over 3 inches deep, so multi-layer lasagnas and casseroles don't spill over, and owners say it feels bigger than a standard 9 × 13. The double handles make it easy to carry when full and hot.
It's made from lead-free ceramic, oven-safe to 500°F and safe in the microwave, fridge and dishwasher. The smooth white glaze cleans easily and looks good on the table.
Owners find it easy to clean and say it feels bigger than a 9 × 13, deep enough for layers without spilling. They consider it good value; weight gets mixed feedback.
What we like
- Great value
- Deep 4.2 qt capacity
- Easy-grip handles
- Oven-safe to 500°F
Watch out for
- Heavier than glass
- No lid
OXO Good Grips Glass Baking Dish with Lid (3 Qt)
A borosilicate glass dish that OXO says can go from freezer to oven, with a slosh-proof lid for potlucks.
Why we picked it
If you meal-prep or freeze casseroles, OXO's glass dish is made for it. It uses thermal-shock-resistant borosilicate glass, which OXO says can go straight from the freezer to the oven. The slosh-proof lid seals in sauce for potlucks and stacks for storage.
Wide handles give a secure grip, and dimension markings help with recipes. Owners say it's big enough for a hearty meal for four or more.
Owners like its quality and size, say it works well for layered dishes and is easy to clean, and appreciate the lid. Some find the lid hard to remove, and a few report breakage.
What we like
- Freezer-to-oven glass
- Slosh-proof lid for transport
- Wide, comfortable handles
- Won't stain or hold odors
Watch out for
- Some find the lid hard to remove
- A few reports of breakage
Lodge Essential Enamel Cast Iron Braiser (3.6 Qt)
An enameled cast iron braiser that browns on the stove and bakes in the oven, all in one covered dish.
Why we picked it
Many casseroles start on the stove: browning meat, sautéing onions, making a sauce. Lodge's braiser lets you do all of that and then move the same dish into the oven, so you save a pan. The wide, shallow shape is ideal for chicken bakes, pasta bakes and cobblers.
The moisture-locking lid keeps dishes juicy, and the enamel cleans easily. With 9,000+ ratings, owners praise its looks and even heat, and say it's lighter than larger cast iron pots.
Owners love it as a casserole dish, praising the easy-clean enamel, stove-to-oven versatility, color and even heat. Most find it lighter than larger cast iron, though some still call it heavy.
What we like
- Stovetop browning plus oven baking
- Lid keeps food moist
- Even heat, beautiful to serve
- Great value for enameled cast iron
Watch out for
- Heavy
- Round shape fits fewer lasagna noodles
CorningWare French White Round Casserole (2.5 Qt)
The classic CorningWare French White casserole with a glass cover and a 10-year warranty.
Why we picked it
CorningWare's French White is a timeless round casserole for side dishes, mac and cheese, green bean casserole and baked dips. The glass cover lets you see inside and doubles as a storage lid, and the stoneware is safe in the oven, microwave, fridge and freezer.
It resists chipping, cracking and stains, and it comes with a 10-year warranty. At 2.5 quarts, it's right for side dishes and small households; choose a larger size for main courses.
Owners like its design, size for family meals and versatility. Baking is even. Durability and value get mixed feedback, and some say the lid doesn't fit well.
What we like
- Classic, versatile round dish
- Glass cover included
- Non-porous, resists stains
- 10-year warranty
Watch out for
- Smaller capacity
- Some say the lid fits loosely
Caraway Ceramic-Coated 9" × 13" Rectangle Pan
A non-toxic, ceramic-coated metal pan that releases bars, bakes and casseroles with minimal scrubbing.
Why we picked it
Metal pans brown faster than glass or ceramic, which is great for crispy-edged casseroles, roasted vegetables and brownies. Caraway's 9 × 13 adds a ceramic nonstick coating free of PTFE, PFOA and PFAS, so food releases easily and cleanup is quick.
It's oven-safe to 550°F and looks great. Hand wash it and avoid metal utensils to keep the coating in top shape.
Owners love the non-stick coating, looks and even baking, and find it easy to clean. Some report the interior coating chipping, and opinions on value are mixed.
What we like
- Easy release, quick cleanup
- Browns better than glass
- Non-toxic coating
- Stylish colors
Watch out for
- Coating needs gentle care
- Some report chipping
- Hand wash only
Also Worth Considering
Glass vs Ceramic vs Metal Casserole Dishes
| Material | Heating | Browning | Strengths | Watch out for |
|---|---|---|---|---|
| Glass | Slow to heat, holds heat | Good (you can see it) | Affordable, see-through, no stains | Thermal shock; not broiler-safe |
| Ceramic / stoneware | Gentle, even | Good | Beautiful, holds heat at the table | Heavier; can chip |
| Enameled cast iron | Slow, very even | Excellent | Stovetop to oven, lids | Heavy; pricier |
| Metal (aluminum, steel) | Fast | Best (crisp edges) | Light, browns well | Acidic foods can react with bare aluminum |
| Ceramic-coated metal | Fast | Very good | Nonstick, easy cleanup | Coating needs gentle care |
Our take: glass is the best all-rounder for casseroles and leftovers, ceramic is best for presentation and even baking, and metal is best when you want crisp, browned edges.
Casserole Dish Sizes and Capacity Guide
| Dish size | Capacity | Serves | Best for |
|---|---|---|---|
| 8" × 8" square | About 2 qt | 2–4 | Brownies, small bakes, side dishes |
| 11" × 7" | About 2 qt | 3–4 | Half recipes, gratins |
| 9" × 13" standard | About 3 qt | 6–8 | Most casserole and lasagna recipes |
| 9" × 13" deep | About 4–4.5 qt | 8–10 | Tall lasagna, double batches |
| Round 2–2.5 qt | 2–2.5 qt | 4–6 | Mac and cheese, dips, sides |
Most casserole recipes are written for a 9 × 13-inch (about 3-quart) dish. If you double recipes or make tall lasagnas, a deep 9 × 13 is worth it.
How to Choose a Casserole Dish
1. Start with a 9 × 13
It's the size most recipes use. Add an 8 × 8 or a round 2.5-quart dish for sides and smaller meals.
2. Choose depth
Standard 9 × 13 dishes are about 2 inches deep. Deep versions (about 3 inches) prevent spillovers with layered dishes.
3. Decide whether you need a lid
Storage lids are handy for leftovers and potlucks, but most plastic lids aren't oven-safe. For covered baking, use foil or a dish with an oven-safe lid.
4. Check heat limits
If you like browning the top under the broiler, choose ceramic or stoneware that's labeled broiler-safe. Glass isn't usually broiler-safe.
5. Think about handles and weight
A full ceramic dish can weigh several pounds. Wide handles make it safer to carry from oven to table.
6. Consider freezer meals
If you freeze casseroles, pick a dish rated for freezer use. Borosilicate glass and many stoneware dishes handle temperature changes best; always check the label before going straight from freezer to oven.
Baking Tips by Dish Type
- Glass: glass holds heat, so many bakers lower the oven by about 25°F for sweet bakes like brownies and cakes to prevent over-browned edges.
- Ceramic and stoneware: allow a few extra minutes, since thick ceramic heats more slowly. It also keeps food warm longer at the table.
- Metal: great for crisp edges and roasted vegetables. Check a little earlier, as metal heats quickly.
- Covered casseroles: bake covered with foil for most of the time, then uncover for the last 10–15 minutes to brown the top.
- Convection: casseroles brown faster with convection; see our guide on how to use a convection oven.
- Let it rest: rest lasagna and layered casseroles for 10–15 minutes so they slice cleanly.
Glass Bakeware Safety
Glass bakeware is safe and long-lasting when used correctly, but sudden temperature changes can cause it to break. To avoid thermal shock:
- Always place glass dishes in a fully preheated oven, not one that's still heating up, unless the maker says otherwise.
- Don't put a hot glass dish on a wet or cold surface; use a dry towel, trivet or cooling rack.
- Don't add cold liquid to a hot glass dish.
- Let frozen dishes thaw in the fridge first unless the dish is rated freezer-to-oven.
- Don't use glass under the broiler or on the stovetop.
- Retire any glass dish with chips or cracks.
Casserole Dish Care and Cleaning
- Soak first: fill the dish with hot, soapy water as soon as it cools to loosen baked-on cheese and sauce.
- Baking soda paste: for stubborn spots on glass and ceramic, scrub with a baking soda paste and a non-scratch sponge.
- Avoid harsh abrasives on glazed ceramic, enamel and nonstick coatings.
- Nonstick and coated pans: hand wash and use silicone or wooden utensils.
- Store carefully: stack with a paper towel or pan protector between dishes to prevent chips.
For tough, burnt-on residue, the gentle creams in our best oven cleaners guide work on many ceramic and glass dishes.
Casserole Dish FAQs
What is the best material for a casserole dish?
Glass is the best all-rounder: it's affordable, shows browning and stores leftovers. Ceramic and stoneware bake gently and look great at the table. Metal gives the crispiest edges.
What size is a standard casserole dish?
A standard casserole dish is 9 × 13 inches and holds about 3 quarts. Deep 9 × 13 dishes hold about 4–4.5 quarts.
Is glass or ceramic better for lasagna?
Both work well. Glass lets you see the layers and is lighter; ceramic heats more gently, holds heat longer and is often broiler-safe for browning the cheese. Choose a deep dish either way.
Can a casserole dish go from freezer to oven?
Only if the maker says so. Borosilicate glass like OXO's and many stoneware dishes are rated for it; standard glass should be thawed in the fridge first to avoid thermal shock.
Can I put a glass casserole dish under the broiler?
Usually not. Most glass bakeware isn't broiler-safe. Use a broiler-safe ceramic or stoneware dish if you want to brown the top.
Do I need to adjust the oven temperature for a glass dish?
For sweet bakes like brownies and cakes, many bakers lower the temperature by about 25°F in glass to prevent over-browned edges. For savory casseroles, follow the recipe.
What is the difference between a casserole dish and a baking dish?
The terms are often used interchangeably. Casserole dishes are usually deeper and sometimes have lids; baking dishes include shallower pans for bars, cakes and gratins.
Can you put a casserole dish on the stove?
Only stovetop-safe materials like enameled cast iron (such as the Lodge braiser). Glass and most ceramic dishes should never go on a burner.
How do you keep a casserole warm for a potluck?
Cover it with foil, wrap it in towels or use an insulated carrier like the Rachael Ray Lasagna Lugger. Ceramic and cast iron dishes stay warm longest.
Why did my glass baking dish shatter?
Usually thermal shock: a sudden temperature change such as a cold dish into a hot oven, adding cold liquid to a hot dish, or setting a hot dish on a wet surface.
Final Verdict
The Pyrex Deep 9×13 with Lid is the best casserole dish for most kitchens: it's extra deep, affordable, shows browning and stores leftovers. For a beautiful, even-baking dish that goes under the broiler, choose the Emile Henry 13×9.
On a budget, the DOWAN ceramic dish is deep and sturdy; for freezer meals, the OXO glass dish; and for one-pan stove-to-oven cooking, the Lodge enamel braiser.
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