Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
Table of Contents
- 1 Cheesy Chicken Broccoli Casserole
- 2 Cheesy Chicken Broccoli Casserole
- 3 Classic Beef and Noodle Casserole
- 4 Classic Beef and Noodle Casserole
- 5 Taco Casserole with Doritos Topping
- 6 Taco Casserole with Doritos Topping
- 7 Creamy Tuna Noodle Casserole
- 8 Creamy Tuna Noodle Casserole
- 9 King Ranch Chicken Casserole
- 10 King Ranch Chicken Casserole
- 11 Breakfast Sausage and Egg Casserole
- 12 Breakfast Sausage and Egg Casserole
- 13 Loaded Baked Potato Casserole
- 14 Loaded Baked Potato Casserole
- 15 Pizza Casserole with Pepperoni
- 16 Pizza Casserole with Pepperoni
- 17 Green Bean Casserole from Scratch
- 18 Green Bean Casserole from Scratch
- 19 Chicken Enchilada Casserole Recipe
- 20 Chicken Enchilada Casserole Recipe
- 21 Lasagna Casserole with Three Cheeses
- 22 Lasagna Casserole with Three Cheeses
- 23 Ham and Cheese Breakfast Casserole
- 24 Ham and Cheese Breakfast Casserole
- 25 Mexican Street Corn Casserole
- 26 Mexican Street Corn Casserole
- 27 Shepherd’s Pie Casserole Version
- 28 Shepherd's Pie Casserole Version
- 29 Chicken Parmesan Casserole Bake
- 30 Chicken Parmesan Casserole Bake
- 31 Cheeseburger Casserole with Pickles
- 32 Cheeseburger Casserole with Pickles
- 33 Sweet Potato Casserole with Marshmallows
- 34 Sweet Potato Casserole with Marshmallows
- 35 Buffalo Chicken Mac Casserole
- 36 Buffalo Chicken Mac Casserole
- 37 Tater Tot Breakfast Casserole
- 38 Tater Tot Breakfast Casserole
- 39 Cheesy Zucchini Rice Casserole
- 40 Cheesy Zucchini Rice Casserole
- 41 Philly Cheesesteak Casserole Recipe
- 42 Philly Cheesesteak Casserole Recipe
- 43 Chicken Alfredo Pasta Casserole
- 44 Chicken Alfredo Pasta Casserole
- 45 Cornbread Topped Chili Casserole
- 46 Cornbread Topped Chili Casserole
- 47 Broccoli Cheese Rice Casserole
- 48 Broccoli Cheese Rice Casserole
- 49 BBQ Pulled Pork Casserole
- 50 BBQ Pulled Pork Casserole
- 51 Chicken Pot Pie Casserole
- 52 Chicken Pot Pie Casserole
- 53 Hashbrown Breakfast Casserole Bake
- 54 Hashbrown Breakfast Casserole Bake
- 55 Baked Ravioli Casserole with Mozzarella
- 56 Baked Ravioli Casserole with Mozzarella
- 57 Cauliflower Mac and Cheese Casserole
- 58 Cauliflower Mac and Cheese Casserole
- 59 Meatball Marinara Casserole Dinner
- 60 Meatball Marinara Casserole Dinner
Cheesy Chicken Broccoli Casserole
Fav Amazon Finds
DOWAN 9x13 Ceramic Casserole Dish
Check Price
We earn a commission if you make a purchase, at no additional cost to you.
This creamy, cheesy casserole is the ultimate comfort food that sneaks veggies onto your kids’ plates without complaint! It’s one of those throw-it-together dishes that tastes like you spent hours in the kitchen. Perfect for busy weeknights when you need something hearty and satisfying that the whole family will devour.
Cheesy Chicken Broccoli Casserole
This creamy, cheesy casserole is the ultimate comfort food that sneaks veggies onto your kids' plates without complaint! It's one of those throw-it-together dishes that tastes like you spent hours in the kitchen. Perfect for busy weeknights when you need something hearty and satisfying that the whole family will devour.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- If using fresh broccoli, steam for 3-4 minutes until bright green and slightly tender. Drain well.
- In a large bowl, combine cream of chicken soup, sour cream, milk, garlic powder, 1 cup of shredded cheese, salt, and pepper. Mix until smooth.
- Fold in the cooked chicken, broccoli, and rice until everything is well coated.
- Pour the mixture into the prepared baking dish and spread evenly. Top with remaining 1 cup of cheese.
- Mix crushed Ritz crackers with melted butter and sprinkle over the top of the casserole.
- Bake uncovered for 30-35 minutes until bubbly and golden on top. Let rest 5 minutes before serving.
Cheesy Chicken Broccoli Casserole
Ingredients
- ☐
3 cups cooked chicken, shredded or cubed - ☐
4 cups fresh broccoli florets (or 2 packages frozen, thawed) - ☐
2 cups cooked white rice - ☐
1 can (10.5 oz) cream of chicken soup - ☐
1 cup sour cream - ☐
2 cups shredded cheddar cheese, divided - ☐
½ cup milk - ☐
1 teaspoon garlic powder - ☐
1 cup Ritz crackers, crushed - ☐
2 tablespoons butter, melted - ☐
Salt and pepper to taste
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- If using fresh broccoli, steam for 3-4 minutes until bright green and slightly tender. Drain well.
- In a large bowl, combine cream of chicken soup, sour cream, milk, garlic powder, 1 cup of shredded cheese, salt, and pepper. Mix until smooth.
- Fold in the cooked chicken, broccoli, and rice until everything is well coated.
- Pour the mixture into the prepared baking dish and spread evenly. Top with remaining 1 cup of cheese.
- Mix crushed Ritz crackers with melted butter and sprinkle over the top of the casserole.
- Bake uncovered for 30-35 minutes until bubbly and golden on top. Let rest 5 minutes before serving.
Classic Beef and Noodle Casserole
This is pure nostalgia in a casserole dish – the kind of recipe that reminds you of grandma’s cooking! With tender egg noodles, seasoned ground beef, and a creamy tomato sauce, it’s simple, satisfying, and always a hit. My kids ask for this at least once a week, and honestly, I don’t blame them!
Classic Beef and Noodle Casserole
This is pure nostalgia in a casserole dish – the kind of recipe that reminds you of grandma's cooking! With tender egg noodles, seasoned ground beef, and a creamy tomato sauce, it's simple, satisfying, and always a hit. My kids ask for this at least once a week, and honestly, I don't blame them!
Ingredients
Method
- Preheat oven to 350°F. Cook egg noodles according to package directions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, brown ground beef with diced onion until beef is no longer pink, about 8-10 minutes. Drain excess fat.
- Add minced garlic and cook for 1 minute until fragrant. Stir in tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- In a separate bowl, mix together cream cheese, sour cream, and 1 cup of mozzarella cheese until well combined.
- In a greased 9x13-inch baking dish, layer half the cooked noodles, then spread the cream cheese mixture over them, then add remaining noodles.
- Pour the beef and tomato mixture over the top and spread evenly. Sprinkle with remaining 1 cup mozzarella cheese.
- Bake uncovered for 25-30 minutes until cheese is melted and bubbly. Let stand 5 minutes, garnish with fresh parsley if desired, and serve.
Classic Beef and Noodle Casserole
Ingredients
- ☐
12 oz egg noodles - ☐
1½ lbs ground beef - ☐
1 medium onion, diced - ☐
2 cloves garlic, minced - ☐
1 can (15 oz) tomato sauce - ☐
1 can (14.5 oz) diced tomatoes, undrained - ☐
8 oz cream cheese, softened - ☐
1 cup sour cream - ☐
2 cups shredded mozzarella cheese, divided - ☐
1 teaspoon Italian seasoning - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 350°F. Cook egg noodles according to package directions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, brown ground beef with diced onion until beef is no longer pink, about 8-10 minutes. Drain excess fat.
- Add minced garlic and cook for 1 minute until fragrant. Stir in tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- In a separate bowl, mix together cream cheese, sour cream, and 1 cup of mozzarella cheese until well combined.
- In a greased 9×13-inch baking dish, layer half the cooked noodles, then spread the cream cheese mixture over them, then add remaining noodles.
- Pour the beef and tomato mixture over the top and spread evenly. Sprinkle with remaining 1 cup mozzarella cheese.
- Bake uncovered for 25-30 minutes until cheese is melted and bubbly. Let stand 5 minutes, garnish with fresh parsley if desired, and serve.
Taco Casserole with Doritos Topping
Okay, this one is basically a party in a pan! Combining all the best taco flavors with a crunchy Doritos topping is pure genius, and your kids are going to lose their minds over it. It’s fun, it’s flavorful, and it’s way easier than making individual tacos for a crowd.
Taco Casserole with Doritos Topping
Okay, this one is basically a party in a pan! Combining all the best taco flavors with a crunchy Doritos topping is pure genius, and your kids are going to lose their minds over it. It's fun, it's flavorful, and it's way easier than making individual tacos for a crowd.
Ingredients
Method
- Preheat oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, brown the ground beef until fully cooked, about 8 minutes. Drain any excess fat.
- Add taco seasoning and water to the beef. Stir and simmer for 3-4 minutes until thickened.
- Remove from heat and stir in black beans, corn, Rotel tomatoes, sour cream, and 1 cup of shredded cheese. Mix until well combined.
- Spread 2 cups of crushed Doritos in the bottom of the prepared baking dish to create a crunchy base layer.
- Pour the beef mixture over the Doritos layer and spread evenly. Top with remaining 1 cup of cheese, then sprinkle remaining 1 cup of crushed Doritos on top.
- Bake for 20-25 minutes until cheese is melted and casserole is heated through. Serve with your favorite taco toppings and watch it disappear!
Taco Casserole with Doritos Topping
Ingredients
- ☐
1½ lbs ground beef or turkey - ☐
1 packet (1 oz) taco seasoning - ☐
¾ cup water - ☐
1 can (15 oz) black beans, drained and rinsed - ☐
1 can (15 oz) corn, drained - ☐
1 can (10 oz) Rotel tomatoes with green chilies, undrained - ☐
1 cup sour cream - ☐
2 cups shredded Mexican blend cheese, divided - ☐
3 cups Nacho Cheese Doritos, crushed (about ¾ of a regular bag) - ☐
Optional toppings: diced tomatoes, sliced jalapeños, shredded lettuce, extra sour cream, salsa
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, brown the ground beef until fully cooked, about 8 minutes. Drain any excess fat.
- Add taco seasoning and water to the beef. Stir and simmer for 3-4 minutes until thickened.
- Remove from heat and stir in black beans, corn, Rotel tomatoes, sour cream, and 1 cup of shredded cheese. Mix until well combined.
- Spread 2 cups of crushed Doritos in the bottom of the prepared baking dish to create a crunchy base layer.
- Pour the beef mixture over the Doritos layer and spread evenly. Top with remaining 1 cup of cheese, then sprinkle remaining 1 cup of crushed Doritos on top.
- Bake for 20-25 minutes until cheese is melted and casserole is heated through. Serve with your favorite taco toppings and watch it disappear!
Creamy Tuna Noodle Casserole
This is the ultimate comfort food that’ll transport you straight back to childhood—but better! Creamy, cheesy, and topped with crispy breadcrumbs, this tuna noodle casserole is a weeknight winner that even picky eaters will devour. Plus, it uses pantry staples you probably already have on hand!
Creamy Tuna Noodle Casserole
This is the ultimate comfort food that'll transport you straight back to childhood—but better! Creamy, cheesy, and topped with crispy breadcrumbs, this tuna noodle casserole is a weeknight winner that even picky eaters will devour. Plus, it uses pantry staples you probably already have on hand!
Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish. Cook egg noodles according to package directions until al dente, drain, and set aside.
- In a large skillet, melt 3 tablespoons butter over medium heat. Add onion and mushrooms, cooking until softened, about 5 minutes.
- Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in milk and chicken broth, stirring constantly until the sauce thickens, about 3-4 minutes.
- Stir in tuna, peas, 1 cup of cheddar cheese, garlic powder, salt, and pepper. Remove from heat.
- Add cooked noodles to the sauce and toss to combine. Transfer mixture to the prepared baking dish.
- Mix panko breadcrumbs with 2 tablespoons melted butter and remaining ½ cup cheese. Sprinkle evenly over the casserole.
- Bake for 25-30 minutes until golden and bubbling. Let stand 5 minutes before serving.
Creamy Tuna Noodle Casserole
Ingredients
- ☐
12 oz egg noodles - ☐
3 tablespoons butter - ☐
1 medium onion, diced - ☐
8 oz mushrooms, sliced - ☐
3 tablespoons all-purpose flour - ☐
2 cups whole milk - ☐
1 cup chicken broth - ☐
2 cans (5 oz each) tuna, drained - ☐
1 cup frozen peas - ☐
1½ cups shredded cheddar cheese - ☐
1 teaspoon garlic powder - ☐
Salt and pepper to taste - ☐
1 cup panko breadcrumbs - ☐
2 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish. Cook egg noodles according to package directions until al dente, drain, and set aside.
- In a large skillet, melt 3 tablespoons butter over medium heat. Add onion and mushrooms, cooking until softened, about 5 minutes.
- Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in milk and chicken broth, stirring constantly until the sauce thickens, about 3-4 minutes.
- Stir in tuna, peas, 1 cup of cheddar cheese, garlic powder, salt, and pepper. Remove from heat.
- Add cooked noodles to the sauce and toss to combine. Transfer mixture to the prepared baking dish.
- Mix panko breadcrumbs with 2 tablespoons melted butter and remaining ½ cup cheese. Sprinkle evenly over the casserole.
- Bake for 25-30 minutes until golden and bubbling. Let stand 5 minutes before serving.
King Ranch Chicken Casserole
This Texas-born legend is packed with layers of tender chicken, tortillas, and cheese swimming in a creamy, slightly spicy sauce that’ll have everyone coming back for thirds. It’s like a Mexican lasagna that’s become a potluck favorite across the country for good reason. Fair warning: your family might ask for this weekly!
King Ranch Chicken Casserole
This Texas-born legend is packed with layers of tender chicken, tortillas, and cheese swimming in a creamy, slightly spicy sauce that'll have everyone coming back for thirds. It's like a Mexican lasagna that's become a potluck favorite across the country for good reason. Fair warning: your family might ask for this weekly!
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large skillet, melt butter over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook 1 minute more.
- In a large bowl, combine both cream soups, Rotel tomatoes, sour cream, chili powder, and cumin. Stir in the sautéed vegetables.
- Layer half of the tortilla strips in the bottom of the prepared baking dish.
- Top with half the chicken, half the soup mixture, and 1½ cups of cheddar cheese.
- Repeat layers with remaining tortillas, chicken, soup mixture, and top with remaining cheddar and all of the Monterey Jack cheese.
- Bake uncovered for 40-45 minutes until bubbly and cheese is golden. Let rest 10 minutes before serving.
King Ranch Chicken Casserole
Ingredients
- ☐
3 cups cooked chicken, shredded - ☐
2 tablespoons butter - ☐
1 medium onion, diced - ☐
1 bell pepper (red or green), diced - ☐
2 cloves garlic, minced - ☐
1 can (10.5 oz) cream of chicken soup - ☐
1 can (10.5 oz) cream of mushroom soup - ☐
1 can (10 oz) Rotel tomatoes with green chiles, drained - ☐
1 cup sour cream - ☐
1 teaspoon chili powder - ☐
1 teaspoon cumin - ☐
12 corn tortillas, cut into strips - ☐
3 cups shredded cheddar cheese, divided - ☐
1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook 1 minute more.
- In a large bowl, combine both cream soups, Rotel tomatoes, sour cream, chili powder, and cumin. Stir in the sautéed vegetables.
- Layer half of the tortilla strips in the bottom of the prepared baking dish.
- Top with half the chicken, half the soup mixture, and 1½ cups of cheddar cheese.
- Repeat layers with remaining tortillas, chicken, soup mixture, and top with remaining cheddar and all of the Monterey Jack cheese.
- Bake uncovered for 40-45 minutes until bubbly and cheese is golden. Let rest 10 minutes before serving.
Breakfast Sausage and Egg Casserole
This make-ahead breakfast casserole is a total game-changer for busy mornings or lazy weekend brunches. You can prep it the night before and just pop it in the oven when you wake up—hello, extra sleep time! It’s hearty, satisfying, and tastes like a gourmet breakfast sandwich in casserole form.
Breakfast Sausage and Egg Casserole
This make-ahead breakfast casserole is a total game-changer for busy mornings or lazy weekend brunches. You can prep it the night before and just pop it in the oven when you wake up—hello, extra sleep time! It's hearty, satisfying, and tastes like a gourmet breakfast sandwich in casserole form.
Ingredients
Method
- Grease a 9x13-inch baking dish. If making ahead, you can prepare through step 4 and refrigerate overnight.
- In a large skillet over medium heat, cook sausage until browned and crumbled, about 8 minutes. Drain excess grease and set aside.
- Spread cubed bread evenly in the prepared baking dish. Top with cooked sausage and shredded cheese.
- In a large bowl, whisk together eggs, milk, dry mustard, salt, pepper, garlic powder, and onion powder until well combined. Pour evenly over the bread mixture.
- Press down gently with a spatula to ensure bread is soaking up the egg mixture. Cover and refrigerate for at least 30 minutes or overnight.
- When ready to bake, preheat oven to 350°F. Remove casserole from refrigerator while oven preheats.
- Bake uncovered for 40-45 minutes until the center is set and the top is golden brown. Let stand 5 minutes, garnish with green onions if desired, and serve warm.
Breakfast Sausage and Egg Casserole
Ingredients
- ☐
1 lb breakfast sausage - ☐
6 cups cubed bread (about 8 slices) - ☐
2 cups shredded cheddar cheese - ☐
8 large eggs - ☐
2 cups whole milk - ☐
1 teaspoon dry mustard - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
¼ teaspoon garlic powder - ☐
¼ teaspoon onion powder - ☐
2 green onions, sliced (optional garnish)
Instructions
- Grease a 9×13-inch baking dish. If making ahead, you can prepare through step 4 and refrigerate overnight.
- In a large skillet over medium heat, cook sausage until browned and crumbled, about 8 minutes. Drain excess grease and set aside.
- Spread cubed bread evenly in the prepared baking dish. Top with cooked sausage and shredded cheese.
- In a large bowl, whisk together eggs, milk, dry mustard, salt, pepper, garlic powder, and onion powder until well combined. Pour evenly over the bread mixture.
- Press down gently with a spatula to ensure bread is soaking up the egg mixture. Cover and refrigerate for at least 30 minutes or overnight.
- When ready to bake, preheat oven to 350°F. Remove casserole from refrigerator while oven preheats.
- Bake uncovered for 40-45 minutes until the center is set and the top is golden brown. Let stand 5 minutes, garnish with green onions if desired, and serve warm.
Loaded Baked Potato Casserole
This is comfort food at its absolute finest, mamas! All the goodness of a loaded baked potato transformed into a creamy, cheesy casserole that disappears faster than you can say “seconds, please!” It’s basically a hug in a casserole dish, and your family will be asking for it weekly.
Loaded Baked Potato Casserole
This is comfort food at its absolute finest, mamas! All the goodness of a loaded baked potato transformed into a creamy, cheesy casserole that disappears faster than you can say "seconds, please!" It's basically a hug in a casserole dish, and your family will be asking for it weekly.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain well.
- In a large bowl, mash potatoes with sour cream, cream cheese, and melted butter until smooth and creamy.
- Stir in 2 cups of cheddar cheese, half of the bacon, green onions, salt, and pepper.
- Spread mixture into prepared baking dish and top with remaining 1 cup cheddar cheese and remaining bacon.
- Bake for 25-30 minutes until heated through and cheese is melted and bubbly. Garnish with extra green onions if desired.
Loaded Baked Potato Casserole
Ingredients
- ☐
5 pounds russet potatoes, peeled and cubed - ☐
1 cup sour cream - ☐
8 ounces cream cheese, softened - ☐
½ cup butter, melted - ☐
3 cups shredded cheddar cheese, divided - ☐
1 pound bacon, cooked and crumbled, divided - ☐
4 green onions, sliced - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain well.
- In a large bowl, mash potatoes with sour cream, cream cheese, and melted butter until smooth and creamy.
- Stir in 2 cups of cheddar cheese, half of the bacon, green onions, salt, and pepper.
- Spread mixture into prepared baking dish and top with remaining 1 cup cheddar cheese and remaining bacon.
- Bake for 25-30 minutes until heated through and cheese is melted and bubbly. Garnish with extra green onions if desired.
Pizza Casserole with Pepperoni
Friday night just got a whole lot easier with this kid-approved pizza casserole! It’s got all the flavors your family loves from their favorite pizza joint, but in an easy-to-make casserole form. Trust me, once you serve this, you’ll be adding it to your regular rotation.
Pizza Casserole with Pepperoni
Friday night just got a whole lot easier with this kid-approved pizza casserole! It's got all the flavors your family loves from their favorite pizza joint, but in an easy-to-make casserole form. Trust me, once you serve this, you'll be adding it to your regular rotation.
Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, brown Italian sausage over medium heat, breaking it into crumbles. Drain excess fat.
- In a large bowl, combine cooked pasta, sausage, marinara sauce, 1 cup mozzarella, half the pepperoni, Parmesan, Italian seasoning, garlic powder, and olives if using.
- Pour mixture into prepared baking dish. Top with remaining mozzarella and pepperoni slices.
- Bake for 25-30 minutes until cheese is melted and bubbly. Let stand 5 minutes before serving. Garnish with fresh basil.
Pizza Casserole with Pepperoni
Ingredients
- ☐
1 pound rotini or penne pasta - ☐
1 pound Italian sausage - ☐
24 ounces marinara sauce - ☐
2 cups shredded mozzarella cheese, divided - ☐
1 cup pepperoni slices - ☐
½ cup grated Parmesan cheese - ☐
1 teaspoon Italian seasoning - ☐
½ teaspoon garlic powder - ☐
1 cup sliced black olives (optional) - ☐
Fresh basil for garnish
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, brown Italian sausage over medium heat, breaking it into crumbles. Drain excess fat.
- In a large bowl, combine cooked pasta, sausage, marinara sauce, 1 cup mozzarella, half the pepperoni, Parmesan, Italian seasoning, garlic powder, and olives if using.
- Pour mixture into prepared baking dish. Top with remaining mozzarella and pepperoni slices.
- Bake for 25-30 minutes until cheese is melted and bubbly. Let stand 5 minutes before serving. Garnish with fresh basil.
Green Bean Casserole from Scratch
Let’s elevate that classic green bean casserole, shall we? This from-scratch version ditches the canned soup and brings real, fresh flavors to your dinner table. Your family won’t believe this is “healthy” when it tastes this good – and they’ll absolutely be requesting it for every holiday!
Green Bean Casserole from Scratch
Let's elevate that classic green bean casserole, shall we? This from-scratch version ditches the canned soup and brings real, fresh flavors to your dinner table. Your family won't believe this is "healthy" when it tastes this good – and they'll absolutely be requesting it for every holiday!
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until crisp-tender. Drain and set aside.
- In a large skillet, melt butter over medium-high heat. Add mushrooms and cook for 5-7 minutes until golden and liquid has evaporated.
- Add garlic and cook for 1 minute. Sprinkle flour over mushrooms and stir to coat. Cook for 1 minute.
- Gradually whisk in broth and cream. Bring to a simmer and cook for 3-5 minutes until thickened. Stir in soy sauce, salt, and pepper.
- Add green beans and 1 cup fried onions to the sauce. Stir to combine and transfer to prepared baking dish.
- Bake for 20 minutes. Top with remaining fried onions and bake for an additional 5-10 minutes until onions are golden and casserole is bubbly.
Green Bean Casserole from Scratch
Ingredients
- ☐
2 pounds fresh green beans, trimmed and halved - ☐
4 tablespoons butter - ☐
12 ounces fresh mushrooms, sliced - ☐
3 cloves garlic, minced - ☐
¼ cup all-purpose flour - ☐
1½ cups chicken or vegetable broth - ☐
1 cup heavy cream - ☐
1 teaspoon soy sauce - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
2 cups French fried onions, divided
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until crisp-tender. Drain and set aside.
- In a large skillet, melt butter over medium-high heat. Add mushrooms and cook for 5-7 minutes until golden and liquid has evaporated.
- Add garlic and cook for 1 minute. Sprinkle flour over mushrooms and stir to coat. Cook for 1 minute.
- Gradually whisk in broth and cream. Bring to a simmer and cook for 3-5 minutes until thickened. Stir in soy sauce, salt, and pepper.
- Add green beans and 1 cup fried onions to the sauce. Stir to combine and transfer to prepared baking dish.
- Bake for 20 minutes. Top with remaining fried onions and bake for an additional 5-10 minutes until onions are golden and casserole is bubbly.
Chicken Enchilada Casserole Recipe
This chicken enchilada casserole is like all the best parts of your favorite Mexican restaurant dish, but way easier to make! No rolling individual enchiladas here—just layer everything in a pan and let the oven do the work. My kids absolutely devour this one, and I love that I can prep it ahead on busy weeknights.
Chicken Enchilada Casserole Recipe
This chicken enchilada casserole is like all the best parts of your favorite Mexican restaurant dish, but way easier to make! No rolling individual enchiladas here—just layer everything in a pan and let the oven do the work. My kids absolutely devour this one, and I love that I can prep it ahead on busy weeknights.
Ingredients
Method
- Preheat your oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
- In a large bowl, mix together the shredded chicken, 1 cup of enchilada sauce, green chiles, sour cream, 1 cup of cheese, cumin, garlic powder, salt, and pepper.
- Spread ½ cup of enchilada sauce on the bottom of your prepared baking dish.
- Layer half of the tortilla quarters over the sauce, then spread half of the chicken mixture on top. Sprinkle with ⅔ cup cheese.
- Repeat the layers: remaining tortillas, remaining chicken mixture, and ⅔ cup cheese.
- Pour the remaining enchilada sauce over the top and finish with the remaining cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let it rest for 5 minutes before serving. Top with your favorite garnishes like cilantro, diced tomatoes, or avocado!
Chicken Enchilada Casserole
Ingredients
- ☐
3 cups cooked, shredded chicken (rotisserie works great!) - ☐
2 cans (10 oz each) red enchilada sauce - ☐
1 can (4 oz) diced green chiles - ☐
1 cup sour cream - ☐
3 cups shredded Mexican cheese blend, divided - ☐
12 corn tortillas, cut into quarters - ☐
1 teaspoon cumin - ☐
1 teaspoon garlic powder - ☐
Salt and pepper to taste
Instructions
- Preheat your oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, mix together the shredded chicken, 1 cup of enchilada sauce, green chiles, sour cream, 1 cup of cheese, cumin, garlic powder, salt, and pepper.
- Spread ½ cup of enchilada sauce on the bottom of your prepared baking dish.
- Layer half of the tortilla quarters over the sauce, then spread half of the chicken mixture on top. Sprinkle with ⅔ cup cheese.
- Repeat the layers: remaining tortillas, remaining chicken mixture, and ⅔ cup cheese.
- Pour the remaining enchilada sauce over the top and finish with the remaining cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let it rest for 5 minutes before serving. Top with your favorite garnishes like cilantro, diced tomatoes, or avocado!
Lasagna Casserole with Three Cheeses
All the cheesy, saucy goodness of traditional lasagna without the fussy layering! This deconstructed version is my go-to when I’m craving comfort food but don’t have an hour to spend assembling perfect layers. Trust me, your family won’t miss the presentation when they taste all that melty cheese!
Lasagna Casserole with Three Cheeses
All the cheesy, saucy goodness of traditional lasagna without the fussy layering! This deconstructed version is my go-to when I'm craving comfort food but don't have an hour to spend assembling perfect layers. Trust me, your family won't miss the presentation when they taste all that melty cheese!
Ingredients
Method
- Preheat your oven to 375°F. Cook pasta according to package directions until al dente, drain, and set aside.
- In a large skillet over medium-high heat, brown the ground beef and Italian sausage with the diced onion until the meat is cooked through and the onion is softened, about 8-10 minutes.
- Add the minced garlic and cook for another minute until fragrant. Drain any excess fat.
- Stir in the marinara sauce, tomato sauce, and Italian seasoning. Season with salt and pepper. Let it simmer for 5 minutes.
- In a medium bowl, combine ricotta cheese, beaten egg, 1 cup mozzarella, ½ cup Parmesan, salt, and pepper.
- In a greased 9x13-inch baking dish, mix together the cooked pasta and meat sauce until well combined.
- Drop spoonfuls of the ricotta mixture evenly over the pasta, then gently swirl it in (it doesn't need to be perfectly mixed).
- Top with the remaining 2 cups mozzarella and ½ cup Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
- Let it rest for 10 minutes before serving. Garnish with fresh basil if desired!
Lasagna Casserole with Three Cheeses
Ingredients
- ☐
1 pound ground beef - ☐
1 pound Italian sausage - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
1 jar (24 oz) marinara sauce - ☐
1 can (15 oz) tomato sauce - ☐
12 oz pasta (penne or rotini work great) - ☐
15 oz ricotta cheese - ☐
3 cups shredded mozzarella cheese, divided - ☐
1 cup grated Parmesan cheese, divided - ☐
1 egg, beaten - ☐
2 teaspoons Italian seasoning - ☐
Salt and pepper to taste - ☐
Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F. Cook pasta according to package directions until al dente, drain, and set aside.
- In a large skillet over medium-high heat, brown the ground beef and Italian sausage with the diced onion until the meat is cooked through and the onion is softened, about 8-10 minutes.
- Add the minced garlic and cook for another minute until fragrant. Drain any excess fat.
- Stir in the marinara sauce, tomato sauce, and Italian seasoning. Season with salt and pepper. Let it simmer for 5 minutes.
- In a medium bowl, combine ricotta cheese, beaten egg, 1 cup mozzarella, ½ cup Parmesan, salt, and pepper.
- In a greased 9×13-inch baking dish, mix together the cooked pasta and meat sauce until well combined.
- Drop spoonfuls of the ricotta mixture evenly over the pasta, then gently swirl it in (it doesn’t need to be perfectly mixed).
- Top with the remaining 2 cups mozzarella and ½ cup Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
- Let it rest for 10 minutes before serving. Garnish with fresh basil if desired!
Ham and Cheese Breakfast Casserole
Sunday mornings just got so much easier with this make-ahead breakfast casserole! I love prepping this the night before when we have family visiting or during the holidays—just pop it in the oven in the morning and you’ve got a hot, hearty breakfast ready to go. The best part? Everyone gets a serving with crispy edges and that perfect custardy center!
Ham and Cheese Breakfast Casserole
Sunday mornings just got so much easier with this make-ahead breakfast casserole! I love prepping this the night before when we have family visiting or during the holidays—just pop it in the oven in the morning and you've got a hot, hearty breakfast ready to go. The best part? Everyone gets a serving with crispy edges and that perfect custardy center!
Ingredients
Method
- Grease a 9x13-inch baking dish with butter or cooking spray.
- Spread the bread cubes evenly in the bottom of the dish. Top with diced ham, onion, bell pepper, and both cheeses.
- In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, garlic powder, salt, and pepper until well combined.
- Pour the egg mixture evenly over the bread and ham mixture, making sure to cover everything. Press down gently with a spatula to help the bread soak up the liquid.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight (overnight is best!).
- When ready to bake, preheat your oven to 350°F and remove the casserole from the refrigerator to take the chill off while the oven heats (about 15-20 minutes).
- Drizzle the melted butter over the top of the casserole.
- Bake uncovered for 45-50 minutes until the top is golden brown and the center is set (a knife inserted in the center should come out clean).
- Let it rest for 5-10 minutes before cutting. Garnish with fresh chives and serve warm!
Ham and Cheese Breakfast Casserole
Ingredients
- ☐
1 pound cubed bread (French or sourdough), cut into 1-inch cubes - ☐
2 cups diced cooked ham - ☐
2 cups shredded cheddar cheese - ☐
1 cup shredded Swiss cheese - ☐
8 large eggs - ☐
2½ cups whole milk - ☐
½ cup heavy cream - ☐
1 small onion, finely diced - ☐
1 red bell pepper, diced - ☐
2 tablespoons Dijon mustard - ☐
1 teaspoon garlic powder - ☐
½ teaspoon black pepper - ☐
½ teaspoon salt - ☐
2 tablespoons butter, melted - ☐
Chopped fresh chives for garnish
Instructions
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Spread the bread cubes evenly in the bottom of the dish. Top with diced ham, onion, bell pepper, and both cheeses.
- In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, garlic powder, salt, and pepper until well combined.
- Pour the egg mixture evenly over the bread and ham mixture, making sure to cover everything. Press down gently with a spatula to help the bread soak up the liquid.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight (overnight is best!).
- When ready to bake, preheat your oven to 350°F and remove the casserole from the refrigerator to take the chill off while the oven heats (about 15-20 minutes).
- Drizzle the melted butter over the top of the casserole.
- Bake uncovered for 45-50 minutes until the top is golden brown and the center is set (a knife inserted in the center should come out clean).
- Let it rest for 5-10 minutes before cutting. Garnish with fresh chives and serve warm!
Mexican Street Corn Casserole
This creamy, cheesy casserole captures all those amazing flavors of elote (Mexican street corn) without the mess! It’s become such a hit at our house that my kids literally ask for it by name. The best part? You can use fresh or frozen corn, making this a year-round favorite.
Mexican Street Corn Casserole
This creamy, cheesy casserole captures all those amazing flavors of elote (Mexican street corn) without the mess! It's become such a hit at our house that my kids literally ask for it by name. The best part? You can use fresh or frozen corn, making this a year-round favorite.
Ingredients
Method
- Preheat your oven to 350°F and grease a 9x13-inch baking dish with cooking spray.
- In a large mixing bowl, beat together the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
- Stir in the corn, green chiles, 1 cup of the Mexican blend cheese, cotija cheese, chili powder, garlic powder, and cayenne pepper (if using). Season with salt and pepper to taste.
- Transfer the mixture to your prepared baking dish and spread it out evenly.
- Sprinkle the remaining 1 cup of Mexican blend cheese over the top.
- Bake uncovered for 30-35 minutes, until the casserole is bubbly and the cheese on top is golden.
- Let it cool for 5 minutes, then garnish with fresh cilantro and serve with lime wedges on the side for squeezing.
Mexican Street Corn Casserole
Ingredients
- ☐
6 cups frozen corn kernels, thawed (or fresh corn) - ☐
8 oz cream cheese, softened - ☐
1/2 cup sour cream - ☐
1/4 cup mayonnaise - ☐
2 cups shredded Mexican blend cheese, divided - ☐
1 (4 oz) can diced green chiles - ☐
1/2 cup crumbled cotija cheese - ☐
1 teaspoon chili powder - ☐
1/2 teaspoon garlic powder - ☐
1/4 teaspoon cayenne pepper (optional) - ☐
Salt and pepper to taste - ☐
Fresh cilantro and lime wedges for serving
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, beat together the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
- Stir in the corn, green chiles, 1 cup of the Mexican blend cheese, cotija cheese, chili powder, garlic powder, and cayenne pepper (if using). Season with salt and pepper to taste.
- Transfer the mixture to your prepared baking dish and spread it out evenly.
- Sprinkle the remaining 1 cup of Mexican blend cheese over the top.
- Bake uncovered for 30-35 minutes, until the casserole is bubbly and the cheese on top is golden.
- Let it cool for 5 minutes, then garnish with fresh cilantro and serve with lime wedges on the side for squeezing.
Shepherd’s Pie Casserole Version
This is comfort food at its finest, mama! I’ve simplified the classic shepherd’s pie into an easy casserole that you can throw together on a busy weeknight. The savory meat and veggie base topped with creamy mashed potatoes is pure cozy heaven, and my family goes absolutely crazy for it.
Shepherd's Pie Casserole Version
This is comfort food at its finest, mama! I've simplified the classic shepherd's pie into an easy casserole that you can throw together on a busy weeknight. The savory meat and veggie base topped with creamy mashed potatoes is pure cozy heaven, and my family goes absolutely crazy for it.
Ingredients
Method
- Preheat your oven to 375°F. Place the cubed potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes until fork-tender.
- While potatoes are cooking, brown the ground beef in a large skillet over medium-high heat. Drain excess fat, then add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Stir in the tomato paste and flour, cooking for 1 minute. Add the beef broth, Worcestershire sauce, thyme, and frozen vegetables. Season with salt and pepper. Simmer for 5-7 minutes until the sauce thickens.
- Drain the potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste.
- Pour the meat mixture into a greased 9x13-inch baking dish and spread evenly.
- Spread the mashed potatoes over the meat layer, using a spatula to create an even layer. You can use a fork to create decorative ridges on top if you want it extra pretty.
- Sprinkle the shredded cheddar cheese over the top.
- Bake for 25-30 minutes until the cheese is melted and the edges are bubbly. For extra golden-brown topping, broil for 2-3 minutes at the end. Let rest for 5-10 minutes before serving.
Shepherd’s Pie Casserole Version
Ingredients
- ☐
2 lbs ground beef (or ground lamb for traditional) - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
2 cups frozen mixed vegetables (peas, carrots, corn, green beans) - ☐
2 tablespoons tomato paste - ☐
2 tablespoons all-purpose flour - ☐
1 1/2 cups beef broth - ☐
2 tablespoons Worcestershire sauce - ☐
1 teaspoon dried thyme - ☐
Salt and pepper to taste - ☐
3 lbs russet potatoes, peeled and cubed - ☐
1/2 cup butter - ☐
1/2 cup milk (or heavy cream for extra richness) - ☐
1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F. Place the cubed potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes until fork-tender.
- While potatoes are cooking, brown the ground beef in a large skillet over medium-high heat. Drain excess fat, then add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Stir in the tomato paste and flour, cooking for 1 minute. Add the beef broth, Worcestershire sauce, thyme, and frozen vegetables. Season with salt and pepper. Simmer for 5-7 minutes until the sauce thickens.
- Drain the potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste.
- Pour the meat mixture into a greased 9×13-inch baking dish and spread evenly.
- Spread the mashed potatoes over the meat layer, using a spatula to create an even layer. You can use a fork to create decorative ridges on top if you want it extra pretty.
- Sprinkle the shredded cheddar cheese over the top.
- Bake for 25-30 minutes until the cheese is melted and the edges are bubbly. For extra golden-brown topping, broil for 2-3 minutes at the end. Let rest for 5-10 minutes before serving.
Chicken Parmesan Casserole Bake
All the flavors of your favorite Italian restaurant dish in one easy pan! This casserole takes chicken parm from fancy dinner to family-friendly weeknight meal. No breading individual chicken breasts required—just layer everything up and let the oven work its magic.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
Chicken Parmesan Casserole Bake
All the flavors of your favorite Italian restaurant dish in one easy pan! This casserole takes chicken parm from fancy dinner to family-friendly weeknight meal. No breading individual chicken breasts required—just layer everything up and let the oven work its magic.
Ingredients
Method
- Preheat your oven to 375°F and grease a 9x13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with garlic powder, Italian seasoning, salt, and pepper. Cook the chicken for 5-7 minutes until just cooked through and lightly browned. It doesn't need to be fully cooked as it will finish in the oven.
- Spread 1 cup of marinara sauce on the bottom of your prepared baking dish.
- Layer the cooked chicken pieces over the sauce. Pour the remaining marinara sauce over the chicken.
- Sprinkle 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese over the top.
- In a small bowl, mix the breadcrumbs with the melted butter and the remaining 1/2 cup of Parmesan cheese. Sprinkle this mixture evenly over the cheese layer.
- Top with the remaining 1 cup of mozzarella cheese.
- Bake uncovered for 25-30 minutes until the cheese is melted, bubbly, and the breadcrumb topping is golden brown.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh basil if desired. Serve over pasta or with garlic bread for the ultimate comfort meal!
Chicken Parmesan Casserole Bake
Ingredients
- ☐
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces - ☐
2 tablespoons olive oil - ☐
1 teaspoon garlic powder - ☐
1 teaspoon Italian seasoning - ☐
Salt and pepper to taste - ☐
24 oz marinara sauce (your favorite jar) - ☐
2 cups shredded mozzarella cheese, divided - ☐
1 cup grated Parmesan cheese, divided - ☐
1 1/2 cups Italian breadcrumbs - ☐
4 tablespoons butter, melted - ☐
Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with garlic powder, Italian seasoning, salt, and pepper. Cook the chicken for 5-7 minutes until just cooked through and lightly browned. It doesn’t need to be fully cooked as it will finish in the oven.
- Spread 1 cup of marinara sauce on the bottom of your prepared baking dish.
- Layer the cooked chicken pieces over the sauce. Pour the remaining marinara sauce over the chicken.
- Sprinkle 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese over the top.
- In a small bowl, mix the breadcrumbs with the melted butter and the remaining 1/2 cup of Parmesan cheese. Sprinkle this mixture evenly over the cheese layer.
- Top with the remaining 1 cup of mozzarella cheese.
- Bake uncovered for 25-30 minutes until the cheese is melted, bubbly, and the breadcrumb topping is golden brown.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh basil if desired. Serve over pasta or with garlic bread for the ultimate comfort meal!
Cheeseburger Casserole with Pickles
This one’s a total game-changer, moms! It’s got all the flavors your kids love from their favorite burgers, baked into one easy pan. The pickles add that perfect tangy crunch that’ll have everyone coming back for seconds.
Cheeseburger Casserole with Pickles
This one's a total game-changer, moms! It's got all the flavors your kids love from their favorite burgers, baked into one easy pan. The pickles add that perfect tangy crunch that'll have everyone coming back for seconds.
Ingredients
Method
- Preheat your oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, brown the ground beef with the diced onion until the meat is fully cooked and the onion is soft. Drain any excess fat.
- In a large mixing bowl, combine the cooked noodles, beef mixture, cheese soup, sour cream, 1½ cups of the shredded cheese, chopped pickles, ketchup, and mustard. Season with salt and pepper.
- Transfer the mixture to your prepared baking dish and spread it out evenly.
- Top with the remaining ½ cup of cheese and sprinkle the crushed crackers over the top.
- Bake uncovered for 25-30 minutes until bubbly and the top is golden brown. Let it rest for 5 minutes before serving.
Cheeseburger Casserole with Pickles
Ingredients
- ☐
1½ lbs ground beef - ☐
1 medium onion, diced - ☐
12 oz egg noodles, cooked and drained - ☐
1 can (10.5 oz) condensed cheddar cheese soup - ☐
1 cup sour cream - ☐
2 cups shredded cheddar cheese, divided - ☐
1 cup dill pickle slices, chopped - ☐
¼ cup ketchup - ☐
2 tablespoons yellow mustard - ☐
Salt and pepper to taste - ☐
1 cup crushed butter crackers (like Ritz)
Instructions
- Preheat your oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, brown the ground beef with the diced onion until the meat is fully cooked and the onion is soft. Drain any excess fat.
- In a large mixing bowl, combine the cooked noodles, beef mixture, cheese soup, sour cream, 1½ cups of the shredded cheese, chopped pickles, ketchup, and mustard. Season with salt and pepper.
- Transfer the mixture to your prepared baking dish and spread it out evenly.
- Top with the remaining ½ cup of cheese and sprinkle the crushed crackers over the top.
- Bake uncovered for 25-30 minutes until bubbly and the top is golden brown. Let it rest for 5 minutes before serving.
Sweet Potato Casserole with Marshmallows
This is the casserole that turns sweet potato skeptics into believers! The creamy sweet potato base paired with those golden, gooey marshmallows makes it feel like dessert, but it’s totally acceptable as a side dish. Your family will be asking for this one year-round, not just at Thanksgiving!
Sweet Potato Casserole with Marshmallows
This is the casserole that turns sweet potato skeptics into believers! The creamy sweet potato base paired with those golden, gooey marshmallows makes it feel like dessert, but it's totally acceptable as a side dish. Your family will be asking for this one year-round, not just at Thanksgiving!
Ingredients
Method
- Peel and cube the sweet potatoes into 1-inch pieces. Place them in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until fork-tender, then drain well.
- Preheat your oven to 350°F and grease a 9x13-inch baking dish.
- In a large bowl, mash the sweet potatoes until smooth (a hand mixer works great for this!).
- Add the melted butter, both sugars, milk, beaten eggs, vanilla, cinnamon, and salt. Mix until everything is well combined and creamy.
- Pour the sweet potato mixture into your prepared baking dish and smooth the top.
- Bake for 25 minutes, then remove from the oven and cover the entire top with mini marshmallows.
- Return to the oven and bake for an additional 5-10 minutes, watching carefully, until the marshmallows are golden brown and perfectly toasted. Serve warm!
Sweet Potato Casserole with Marshmallows
Ingredients
- ☐
4 lbs sweet potatoes (about 6 medium) - ☐
½ cup unsalted butter, melted - ☐
½ cup granulated sugar - ☐
¼ cup brown sugar, packed - ☐
½ cup whole milk - ☐
2 large eggs, beaten - ☐
1 teaspoon vanilla extract - ☐
1 teaspoon ground cinnamon - ☐
½ teaspoon salt - ☐
4 cups mini marshmallows
Instructions
- Peel and cube the sweet potatoes into 1-inch pieces. Place them in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until fork-tender, then drain well.
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, mash the sweet potatoes until smooth (a hand mixer works great for this!).
- Add the melted butter, both sugars, milk, beaten eggs, vanilla, cinnamon, and salt. Mix until everything is well combined and creamy.
- Pour the sweet potato mixture into your prepared baking dish and smooth the top.
- Bake for 25 minutes, then remove from the oven and cover the entire top with mini marshmallows.
- Return to the oven and bake for an additional 5-10 minutes, watching carefully, until the marshmallows are golden brown and perfectly toasted. Serve warm!
Buffalo Chicken Mac Casserole
If your family loves buffalo wings and mac and cheese (and honestly, who doesn’t?), this casserole is about to become your new best friend. It’s creamy, it’s got a little kick, and it’s comfort food at its finest. Fair warning: you might want to double the batch because leftovers disappear fast!
Buffalo Chicken Mac Casserole
If your family loves buffalo wings and mac and cheese (and honestly, who doesn't?), this casserole is about to become your new best friend. It's creamy, it's got a little kick, and it's comfort food at its finest. Fair warning: you might want to double the batch because leftovers disappear fast!
Ingredients
Method
- Preheat your oven to 375°F and spray a 9x13-inch baking dish with cooking spray. Cook the macaroni according to package directions until al dente, then drain and set aside.
- In a large pot over medium heat, melt the 4 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until it's golden and smells nutty.
- Gradually pour in the milk while whisking constantly. Continue whisking until the mixture thickens, about 5 minutes.
- Reduce heat to low and stir in the cream cheese cubes until melted and smooth. Add 1½ cups of the cheddar cheese, mozzarella, and blue cheese (if using). Stir until everything is melted and combined.
- Stir in the buffalo sauce, then add the cooked macaroni and shredded chicken. Mix everything together until well coated.
- Pour the mixture into your prepared baking dish. Top with the remaining ½ cup of cheddar cheese.
- In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter, then sprinkle over the casserole.
- Bake for 25-30 minutes until bubbly and the top is golden brown. Let it cool for 5 minutes, then serve with ranch dressing and celery sticks on the side!
Buffalo Chicken Mac Casserole
Ingredients
- ☐
1 lb elbow macaroni - ☐
3 cups cooked chicken, shredded or diced - ☐
¾ cup buffalo sauce (like Frank’s RedHot) - ☐
4 tablespoons butter - ☐
¼ cup all-purpose flour - ☐
3 cups whole milk - ☐
8 oz cream cheese, softened and cubed - ☐
2 cups shredded cheddar cheese, divided - ☐
1 cup shredded mozzarella cheese - ☐
½ cup blue cheese crumbles (optional, but amazing!) - ☐
1 cup panko breadcrumbs - ☐
2 tablespoons melted butter (for topping) - ☐
Ranch dressing and celery sticks for serving
Instructions
- Preheat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray. Cook the macaroni according to package directions until al dente, then drain and set aside.
- In a large pot over medium heat, melt the 4 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until it’s golden and smells nutty.
- Gradually pour in the milk while whisking constantly. Continue whisking until the mixture thickens, about 5 minutes.
- Reduce heat to low and stir in the cream cheese cubes until melted and smooth. Add 1½ cups of the cheddar cheese, mozzarella, and blue cheese (if using). Stir until everything is melted and combined.
- Stir in the buffalo sauce, then add the cooked macaroni and shredded chicken. Mix everything together until well coated.
- Pour the mixture into your prepared baking dish. Top with the remaining ½ cup of cheddar cheese.
- In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter, then sprinkle over the casserole.
- Bake for 25-30 minutes until bubbly and the top is golden brown. Let it cool for 5 minutes, then serve with ranch dressing and celery sticks on the side!
Tater Tot Breakfast Casserole
This is the breakfast casserole that made my kids stop asking for sugary cereal! Crispy tater tots on top, fluffy eggs and melty cheese underneath—it’s basically everything they love in one dish. Plus, you can prep it the night before and just pop it in the oven while you’re getting everyone ready for the day.
Tater Tot Breakfast Casserole
This is the breakfast casserole that made my kids stop asking for sugary cereal! Crispy tater tots on top, fluffy eggs and melty cheese underneath—it's basically everything they love in one dish. Plus, you can prep it the night before and just pop it in the oven while you're getting everyone ready for the day.
Ingredients
Method
- Preheat your oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
- Cook the breakfast sausage in a large skillet over medium heat, breaking it up as it cooks, until browned and fully cooked through (about 7-8 minutes). Drain any excess grease.
- Spread the cooked sausage evenly in the bottom of your prepared baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the sausage.
- Arrange the frozen tater tots in a single layer over the cheese and sausage (don't worry if they're a little crowded).
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined. Pour this mixture evenly over the tater tots.
- Bake uncovered for 40 minutes, then sprinkle the remaining 1 cup of cheese on top and bake for another 5 minutes until the cheese is melted and bubbly.
- Let it cool for 5 minutes before serving. This gives the eggs time to set up so you get nice clean slices!
Tater Tot Breakfast Casserole
Ingredients
- ☐
1 pound breakfast sausage - ☐
1 (32-ounce) bag frozen tater tots - ☐
8 large eggs - ☐
1 cup whole milk - ☐
2 cups shredded cheddar cheese, divided - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
1/2 teaspoon garlic powder - ☐
Cooking spray
Instructions
- Preheat your oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
- Cook the breakfast sausage in a large skillet over medium heat, breaking it up as it cooks, until browned and fully cooked through (about 7-8 minutes). Drain any excess grease.
- Spread the cooked sausage evenly in the bottom of your prepared baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the sausage.
- Arrange the frozen tater tots in a single layer over the cheese and sausage (don’t worry if they’re a little crowded).
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined. Pour this mixture evenly over the tater tots.
- Bake uncovered for 40 minutes, then sprinkle the remaining 1 cup of cheese on top and bake for another 5 minutes until the cheese is melted and bubbly.
- Let it cool for 5 minutes before serving. This gives the eggs time to set up so you get nice clean slices!
Cheesy Zucchini Rice Casserole
Here’s my secret weapon for getting kids to eat their veggies without even realizing it! The zucchini basically melts into the creamy, cheesy rice, and I’ve never had a single complaint. It’s one of those magical side dishes that somehow turns into the star of the dinner table.
Cheesy Zucchini Rice Casserole
Here's my secret weapon for getting kids to eat their veggies without even realizing it! The zucchini basically melts into the creamy, cheesy rice, and I've never had a single complaint. It's one of those magical side dishes that somehow turns into the star of the dinner table.
Ingredients
Method
- Preheat your oven to 350°F and grease a 9x13-inch baking dish.
- After shredding the zucchini, place it in a clean kitchen towel and squeeze out as much moisture as you can. This is super important or your casserole will be watery!
- Melt the butter in a small skillet over medium heat and sauté the diced onion until soft and translucent, about 5 minutes.
- In a large bowl, combine the cooked rice, squeezed zucchini, sautéed onions, cream of mushroom soup, sour cream, 1½ cups of the shredded cheese, salt, pepper, and garlic powder. Mix everything together until well combined.
- Pour the mixture into your prepared baking dish and spread it out evenly.
- Top with the remaining 1/2 cup of cheese and sprinkle with panko breadcrumbs if you want a little extra crunch on top.
- Bake for 30-35 minutes until the casserole is hot and bubbly and the top is golden brown. Let it rest for 5 minutes before serving.
Cheesy Zucchini Rice Casserole
Ingredients
- ☐
2 cups white rice, cooked (from about 3/4 cup uncooked) - ☐
3 medium zucchini, shredded (about 4 cups) - ☐
1 (10.5-ounce) can cream of mushroom soup - ☐
1 cup sour cream - ☐
2 cups shredded Monterey Jack cheese, divided - ☐
1/2 cup diced onion - ☐
2 tablespoons butter - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
1/2 teaspoon garlic powder - ☐
1/2 cup panko breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- After shredding the zucchini, place it in a clean kitchen towel and squeeze out as much moisture as you can. This is super important or your casserole will be watery!
- Melt the butter in a small skillet over medium heat and sauté the diced onion until soft and translucent, about 5 minutes.
- In a large bowl, combine the cooked rice, squeezed zucchini, sautéed onions, cream of mushroom soup, sour cream, 1½ cups of the shredded cheese, salt, pepper, and garlic powder. Mix everything together until well combined.
- Pour the mixture into your prepared baking dish and spread it out evenly.
- Top with the remaining 1/2 cup of cheese and sprinkle with panko breadcrumbs if you want a little extra crunch on top.
- Bake for 30-35 minutes until the casserole is hot and bubbly and the top is golden brown. Let it rest for 5 minutes before serving.
Philly Cheesesteak Casserole Recipe
All the amazing flavors of a Philly cheesesteak sandwich transformed into a family-friendly casserole that’s way less messy to eat! My husband says this is better than the real thing (don’t tell him I used a shortcut with the frozen peppers). The kids love it because it’s basically meat, cheese, and bread—their favorite food groups!
Philly Cheesesteak Casserole Recipe
All the amazing flavors of a Philly cheesesteak sandwich transformed into a family-friendly casserole that's way less messy to eat! My husband says this is better than the real thing (don't tell him I used a shortcut with the frozen peppers). The kids love it because it's basically meat, cheese, and bread—their favorite food groups!
Ingredients
Method
- Preheat your oven to 375°F and grease a 9x13-inch baking dish.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced steak and season with salt and pepper. Cook until browned, about 5-7 minutes, then transfer to a plate.
- In the same skillet, add the remaining tablespoon of butter and cook the bell pepper, onion, and mushrooms until softened, about 8 minutes. Add the garlic and cook for another minute until fragrant.
- Return the steak to the skillet and add the Worcestershire sauce. Stir everything together and cook for 2 more minutes.
- In a medium bowl, mix together the softened cream cheese and beef broth until smooth and creamy.
- Spread the cubed hoagie rolls evenly across the bottom of your prepared baking dish. Pour the cream cheese mixture over the bread, then top with the steak and vegetable mixture.
- Layer the provolone cheese slices over the top, covering the entire casserole.
- Bake for 25-30 minutes until the cheese is melted and bubbly and starting to brown. Let it cool for 5 minutes before digging in!
Philly Cheesesteak Casserole
Ingredients
- ☐
2 pounds beef sirloin or ribeye steak, thinly sliced - ☐
1 large green bell pepper, sliced - ☐
1 large onion, sliced - ☐
8 ounces mushrooms, sliced - ☐
3 tablespoons butter, divided - ☐
3 cloves garlic, minced - ☐
1/4 cup Worcestershire sauce - ☐
1 (8-ounce) package cream cheese, softened - ☐
1/2 cup beef broth - ☐
12 slices provolone cheese - ☐
4 hoagie rolls, cut into 1-inch cubes - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced steak and season with salt and pepper. Cook until browned, about 5-7 minutes, then transfer to a plate.
- In the same skillet, add the remaining tablespoon of butter and cook the bell pepper, onion, and mushrooms until softened, about 8 minutes. Add the garlic and cook for another minute until fragrant.
- Return the steak to the skillet and add the Worcestershire sauce. Stir everything together and cook for 2 more minutes.
- In a medium bowl, mix together the softened cream cheese and beef broth until smooth and creamy.
- Spread the cubed hoagie rolls evenly across the bottom of your prepared baking dish. Pour the cream cheese mixture over the bread, then top with the steak and vegetable mixture.
- Layer the provolone cheese slices over the top, covering the entire casserole.
- Bake for 25-30 minutes until the cheese is melted and bubbly and starting to brown. Let it cool for 5 minutes before digging in!
Chicken Alfredo Pasta Casserole
This creamy, dreamy casserole takes everything you love about chicken alfredo and turns it into an easy make-ahead meal that’ll have your family asking for seconds. It’s comfort food at its finest, and you probably already have most of the ingredients in your pantry. Plus, it reheats beautifully for those crazy weeknight dinners!
Chicken Alfredo Pasta Casserole
This creamy, dreamy casserole takes everything you love about chicken alfredo and turns it into an easy make-ahead meal that'll have your family asking for seconds. It's comfort food at its finest, and you probably already have most of the ingredients in your pantry. Plus, it reheats beautifully for those crazy weeknight dinners!
Ingredients
Method
- Preheat your oven to 350°F and grease a 9x13-inch baking dish. Cook pasta according to package directions until al dente, then drain and set aside.
- In a large skillet over medium heat, melt butter and sauté garlic for about 1 minute until fragrant. Add heavy cream and milk, bringing to a gentle simmer.
- Stir in 1½ cups mozzarella and ¾ cup Parmesan cheese until melted and smooth. Add Italian seasoning, salt, and pepper.
- In a large bowl, combine cooked pasta, diced chicken, and alfredo sauce. Mix until everything is well coated.
- Pour the mixture into your prepared baking dish and top with remaining mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until bubbly and golden brown on top. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Chicken Alfredo Pasta Casserole
Ingredients
- ☐
1 pound penne pasta - ☐
3 cups cooked chicken, diced (rotisserie chicken works great!) - ☐
2 cups heavy cream - ☐
1 cup whole milk - ☐
4 tablespoons butter - ☐
4 cloves garlic, minced - ☐
2 cups shredded mozzarella cheese, divided - ☐
1 cup grated Parmesan cheese, divided - ☐
1 teaspoon Italian seasoning - ☐
Salt and pepper to taste - ☐
Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish. Cook pasta according to package directions until al dente, then drain and set aside.
- In a large skillet over medium heat, melt butter and sauté garlic for about 1 minute until fragrant. Add heavy cream and milk, bringing to a gentle simmer.
- Stir in 1½ cups mozzarella and ¾ cup Parmesan cheese until melted and smooth. Add Italian seasoning, salt, and pepper.
- In a large bowl, combine cooked pasta, diced chicken, and alfredo sauce. Mix until everything is well coated.
- Pour the mixture into your prepared baking dish and top with remaining mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until bubbly and golden brown on top. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Cornbread Topped Chili Casserole
Imagine your favorite hearty chili topped with a fluffy, golden cornbread crust—that’s exactly what you’re getting here! This one-dish wonder is perfect for those chilly evenings when you want something warm and satisfying without a ton of cleanup. My kids go absolutely crazy for the sweet cornbread paired with the savory chili!
Cornbread Topped Chili Casserole
Imagine your favorite hearty chili topped with a fluffy, golden cornbread crust—that's exactly what you're getting here! This one-dish wonder is perfect for those chilly evenings when you want something warm and satisfying without a ton of cleanup. My kids go absolutely crazy for the sweet cornbread paired with the savory chili!
Ingredients
Method
- Preheat your oven to 400°F. In a large oven-safe skillet or pot, brown the ground beef over medium-high heat, breaking it up as it cooks.
- Add diced onion and bell pepper to the beef and cook for 5 minutes until softened. Drain any excess fat.
- Stir in kidney beans, crushed tomatoes, chili powder, cumin, garlic powder, salt, and pepper. Let it simmer for 10 minutes to let the flavors meld together.
- Sprinkle cheddar cheese evenly over the chili. If your skillet isn't oven-safe, transfer the chili to a greased 9x13-inch baking dish.
- Prepare cornbread batter according to package directions. Pour the batter evenly over the chili and cheese layer.
- Bake for 20-25 minutes until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Let it cool for 5 minutes before serving.
Cornbread Topped Chili Casserole
Ingredients
- ☐
1½ pounds ground beef - ☐
1 medium onion, diced - ☐
1 bell pepper, diced - ☐
2 cans (15 oz each) kidney beans, drained and rinsed - ☐
1 can (28 oz) crushed tomatoes - ☐
2 tablespoons chili powder - ☐
1 teaspoon cumin - ☐
1 teaspoon garlic powder - ☐
Salt and pepper to taste - ☐
1 cup shredded cheddar cheese - ☐
1 box (8.5 oz) cornbread mix - ☐
Ingredients required by cornbread mix (usually 1 egg and ⅓ cup milk)
Instructions
- Preheat your oven to 400°F. In a large oven-safe skillet or pot, brown the ground beef over medium-high heat, breaking it up as it cooks.
- Add diced onion and bell pepper to the beef and cook for 5 minutes until softened. Drain any excess fat.
- Stir in kidney beans, crushed tomatoes, chili powder, cumin, garlic powder, salt, and pepper. Let it simmer for 10 minutes to let the flavors meld together.
- Sprinkle cheddar cheese evenly over the chili. If your skillet isn’t oven-safe, transfer the chili to a greased 9×13-inch baking dish.
- Prepare cornbread batter according to package directions. Pour the batter evenly over the chili and cheese layer.
- Bake for 20-25 minutes until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Let it cool for 5 minutes before serving.
Broccoli Cheese Rice Casserole
This is the side dish that somehow became the main event at our house! It’s creamy, cheesy, and sneaks in those veggies without any complaints from the picky eaters. I love that it comes together so quickly, and it pairs perfectly with just about any protein you’re serving for dinner.
Broccoli Cheese Rice Casserole
This is the side dish that somehow became the main event at our house! It's creamy, cheesy, and sneaks in those veggies without any complaints from the picky eaters. I love that it comes together so quickly, and it pairs perfectly with just about any protein you're serving for dinner.
Ingredients
Method
- Preheat your oven to 350°F and grease a 9x13-inch baking dish. Steam or blanch broccoli florets for 3-4 minutes until slightly tender but still bright green, then drain well.
- In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, milk, melted butter, garlic powder, and onion powder. Mix until smooth.
- Add cooked rice, broccoli, and 1½ cups of shredded cheddar cheese to the bowl. Stir everything together until well combined. Season with salt and pepper to taste.
- Pour the mixture into your prepared baking dish and spread it out evenly. Top with remaining ½ cup of cheddar cheese.
- If using, sprinkle crushed butter crackers over the cheese for an extra crunchy topping.
- Bake uncovered for 25-30 minutes until bubbly around the edges and the cheese is melted and golden. Let it rest for 5 minutes before serving.
Broccoli Cheese Rice Casserole
Ingredients
- ☐
3 cups cooked white rice (about 1 cup uncooked) - ☐
4 cups fresh broccoli florets, chopped into bite-sized pieces - ☐
1 can (10.5 oz) cream of mushroom soup - ☐
1 can (10.5 oz) cream of chicken soup - ☐
2 cups shredded cheddar cheese, divided - ☐
½ cup sour cream - ☐
½ cup milk - ☐
¼ cup butter, melted - ☐
½ teaspoon garlic powder - ☐
½ teaspoon onion powder - ☐
Salt and pepper to taste - ☐
1 cup crushed butter crackers (like Ritz), optional for topping
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish. Steam or blanch broccoli florets for 3-4 minutes until slightly tender but still bright green, then drain well.
- In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, milk, melted butter, garlic powder, and onion powder. Mix until smooth.
- Add cooked rice, broccoli, and 1½ cups of shredded cheddar cheese to the bowl. Stir everything together until well combined. Season with salt and pepper to taste.
- Pour the mixture into your prepared baking dish and spread it out evenly. Top with remaining ½ cup of cheddar cheese.
- If using, sprinkle crushed butter crackers over the cheese for an extra crunchy topping.
- Bake uncovered for 25-30 minutes until bubbly around the edges and the cheese is melted and golden. Let it rest for 5 minutes before serving.
BBQ Pulled Pork Casserole
This is comfort food at its finest, mama! Tender pulled pork smothered in tangy BBQ sauce, topped with creamy mac and cheese and crispy onions. It’s like your favorite BBQ joint met comfort casserole and had the most delicious baby ever.
BBQ Pulled Pork Casserole
This is comfort food at its finest, mama! Tender pulled pork smothered in tangy BBQ sauce, topped with creamy mac and cheese and crispy onions. It's like your favorite BBQ joint met comfort casserole and had the most delicious baby ever.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish. Cook macaroni according to package directions until al dente, then drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth and thickened, about 3-4 minutes.
- Remove from heat and stir in 2 cups of cheddar cheese until melted. Season with salt and pepper.
- Combine pulled pork with 1 cup BBQ sauce in a bowl. Mix the cooked macaroni with the cheese sauce.
- Layer half the mac and cheese in the prepared baking dish, top with all the BBQ pulled pork, then add the remaining mac and cheese.
- Drizzle remaining ½ cup BBQ sauce over the top, sprinkle with remaining 1 cup cheddar cheese, and top with crispy fried onions.
- Bake for 25-30 minutes until bubbly and golden brown on top. Let rest 5 minutes before serving.
BBQ Pulled Pork Casserole
Ingredients
- ☐
16 oz elbow macaroni - ☐
3 cups prepared pulled pork (store-bought or homemade) - ☐
1½ cups BBQ sauce, divided - ☐
3 cups shredded sharp cheddar cheese, divided - ☐
2 cups whole milk - ☐
3 tablespoons butter - ☐
3 tablespoons all-purpose flour - ☐
1 cup crispy fried onions - ☐
Salt and pepper to taste
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish. Cook macaroni according to package directions until al dente, then drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth and thickened, about 3-4 minutes.
- Remove from heat and stir in 2 cups of cheddar cheese until melted. Season with salt and pepper.
- Combine pulled pork with 1 cup BBQ sauce in a bowl. Mix the cooked macaroni with the cheese sauce.
- Layer half the mac and cheese in the prepared baking dish, top with all the BBQ pulled pork, then add the remaining mac and cheese.
- Drizzle remaining ½ cup BBQ sauce over the top, sprinkle with remaining 1 cup cheddar cheese, and top with crispy fried onions.
- Bake for 25-30 minutes until bubbly and golden brown on top. Let rest 5 minutes before serving.
Chicken Pot Pie Casserole
All the cozy, creamy goodness of chicken pot pie without the fussy crust work! This casserole version gives you all those comforting flavors with a buttery biscuit topping that the kids will fight over. Plus, it sneaks in those veggies without any complaints!
Chicken Pot Pie Casserole
All the cozy, creamy goodness of chicken pot pie without the fussy crust work! This casserole version gives you all those comforting flavors with a buttery biscuit topping that the kids will fight over. Plus, it sneaks in those veggies without any complaints!
Ingredients
Method
- Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
- In a large skillet over medium heat, melt butter. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over the onion mixture and stir to coat. Cook for 2 minutes, stirring constantly.
- Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until thickened, about 5 minutes, stirring frequently.
- Stir in cooked chicken, frozen vegetables, thyme, salt, and pepper. Cook for 2-3 minutes until vegetables are warmed through.
- Pour the chicken mixture into the prepared baking dish and spread evenly.
- Separate biscuits and cut each into quarters. Arrange biscuit pieces evenly over the top of the chicken mixture.
- Bake for 25-30 minutes until biscuits are golden brown and the filling is bubbling around the edges. Let cool for 5 minutes before serving.
Chicken Pot Pie Casserole
Ingredients
- ☐
4 cups cooked chicken, diced - ☐
4 tablespoons butter - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
1/3 cup all-purpose flour - ☐
2 cups chicken broth - ☐
1 cup heavy cream - ☐
2 cups frozen mixed vegetables (peas, carrots, corn, green beans) - ☐
1 teaspoon dried thyme - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
1 can (16 oz) refrigerated biscuits
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish and set aside.
- In a large skillet over medium heat, melt butter. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over the onion mixture and stir to coat. Cook for 2 minutes, stirring constantly.
- Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until thickened, about 5 minutes, stirring frequently.
- Stir in cooked chicken, frozen vegetables, thyme, salt, and pepper. Cook for 2-3 minutes until vegetables are warmed through.
- Pour the chicken mixture into the prepared baking dish and spread evenly.
- Separate biscuits and cut each into quarters. Arrange biscuit pieces evenly over the top of the chicken mixture.
- Bake for 25-30 minutes until biscuits are golden brown and the filling is bubbling around the edges. Let cool for 5 minutes before serving.
Hashbrown Breakfast Casserole Bake
This is the breakfast casserole that’ll make you a hero on lazy weekend mornings (or busy weeknight breakfasts-for-dinner!). Crispy hashbrowns, gooey cheese, savory sausage, and fluffy eggs all baked into one glorious dish. Make it the night before and just pop it in the oven – because who has time for complicated breakfasts?
Hashbrown Breakfast Casserole Bake
This is the breakfast casserole that'll make you a hero on lazy weekend mornings (or busy weeknight breakfasts-for-dinner!). Crispy hashbrowns, gooey cheese, savory sausage, and fluffy eggs all baked into one glorious dish. Make it the night before and just pop it in the oven – because who has time for complicated breakfasts?
Ingredients
Method
- Preheat oven to 350°F. Spray a 9x13-inch baking dish generously with cooking spray.
- In a large skillet over medium-high heat, cook the breakfast sausage until browned and crumbled, about 8-10 minutes. Add diced onion and bell pepper in the last 3 minutes. Drain excess grease and set aside.
- Spread thawed hashbrowns evenly in the bottom of the prepared baking dish.
- Layer the cooked sausage mixture over the hashbrowns, then sprinkle with 2 cups of shredded cheddar cheese.
- In a large bowl, whisk together eggs, milk, sour cream, garlic powder, salt, and pepper until well combined.
- Pour the egg mixture evenly over the casserole, making sure it seeps down into all the layers.
- Top with the remaining 1 cup of shredded cheese.
- Bake uncovered for 40-45 minutes until the eggs are set in the center and the top is golden brown. A knife inserted in the center should come out clean.
- Let stand for 5-10 minutes before cutting into squares and serving. Garnish with fresh chives or green onions if desired.
Hashbrown Breakfast Casserole Bake
Ingredients
- ☐
1 lb breakfast sausage - ☐
30 oz frozen shredded hashbrowns, thawed - ☐
12 large eggs - ☐
1 cup whole milk - ☐
3 cups shredded cheddar cheese, divided - ☐
1 cup sour cream - ☐
1 small onion, finely diced - ☐
1 bell pepper, diced (any color) - ☐
1 teaspoon garlic powder - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
Cooking spray
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish generously with cooking spray.
- In a large skillet over medium-high heat, cook the breakfast sausage until browned and crumbled, about 8-10 minutes. Add diced onion and bell pepper in the last 3 minutes. Drain excess grease and set aside.
- Spread thawed hashbrowns evenly in the bottom of the prepared baking dish.
- Layer the cooked sausage mixture over the hashbrowns, then sprinkle with 2 cups of shredded cheddar cheese.
- In a large bowl, whisk together eggs, milk, sour cream, garlic powder, salt, and pepper until well combined.
- Pour the egg mixture evenly over the casserole, making sure it seeps down into all the layers.
- Top with the remaining 1 cup of shredded cheese.
- Bake uncovered for 40-45 minutes until the eggs are set in the center and the top is golden brown. A knife inserted in the center should come out clean.
- Let stand for 5-10 minutes before cutting into squares and serving. Garnish with fresh chives or green onions if desired.
Baked Ravioli Casserole with Mozzarella
This is the casserole that will make you look like a dinner genius while barely breaking a sweat. Store-bought ravioli transforms into a bubbling, cheesy masterpiece that tastes like you spent hours in the kitchen. Trust me, the kids will be asking for seconds before you even sit down!
Baked Ravioli Casserole with Mozzarella
This is the casserole that will make you look like a dinner genius while barely breaking a sweat. Store-bought ravioli transforms into a bubbling, cheesy masterpiece that tastes like you spent hours in the kitchen. Trust me, the kids will be asking for seconds before you even sit down!
Ingredients
Method
- Preheat your oven to 375°F and spray a 9x13-inch baking dish with cooking spray.
- Spread 1 cup of marinara sauce on the bottom of the prepared baking dish.
- In a medium bowl, mix together ricotta cheese, 1 cup mozzarella, Parmesan, Italian seasoning, and garlic powder.
- Layer half of the frozen ravioli over the sauce, then dollop half of the cheese mixture on top and spread gently.
- Pour half of the remaining marinara sauce over the cheese layer, then repeat with remaining ravioli, cheese mixture, and sauce.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil, sprinkle remaining 1 cup mozzarella on top, and bake uncovered for 5 more minutes until cheese is melted and bubbly.
- Let stand 5 minutes before serving. Garnish with fresh basil if desired.
Baked Ravioli Casserole with Mozzarella
Ingredients
- ☐
1 (25 oz) package frozen cheese ravioli - ☐
1 (24 oz) jar marinara sauce - ☐
2 cups shredded mozzarella cheese, divided - ☐
1 cup ricotta cheese - ☐
1/2 cup grated Parmesan cheese - ☐
1 teaspoon Italian seasoning - ☐
1/2 teaspoon garlic powder - ☐
Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- Spread 1 cup of marinara sauce on the bottom of the prepared baking dish.
- In a medium bowl, mix together ricotta cheese, 1 cup mozzarella, Parmesan, Italian seasoning, and garlic powder.
- Layer half of the frozen ravioli over the sauce, then dollop half of the cheese mixture on top and spread gently.
- Pour half of the remaining marinara sauce over the cheese layer, then repeat with remaining ravioli, cheese mixture, and sauce.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil, sprinkle remaining 1 cup mozzarella on top, and bake uncovered for 5 more minutes until cheese is melted and bubbly.
- Let stand 5 minutes before serving. Garnish with fresh basil if desired.
Cauliflower Mac and Cheese Casserole
Here’s your secret weapon for sneaking veggies past even the pickiest eaters! This creamy, dreamy mac and cheese is so decadent and cheesy that nobody will notice (or care) that half of it is cauliflower. It’s become such a hit at my house that my kids literally don’t believe me when I tell them what’s in it.
Cauliflower Mac and Cheese Casserole
Here's your secret weapon for sneaking veggies past even the pickiest eaters! This creamy, dreamy mac and cheese is so decadent and cheesy that nobody will notice (or care) that half of it is cauliflower. It's become such a hit at my house that my kids literally don't believe me when I tell them what's in it.
Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Cook macaroni according to package directions until al dente. In the last 3 minutes of cooking, add cauliflower florets to the pot. Drain and set aside.
- In a large pot, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk and continue cooking, stirring frequently, until sauce thickens (about 5 minutes).
- Remove from heat and stir in 2 cups cheddar cheese, all of the Gruyere, mustard, salt, and pepper until smooth and melted.
- Add the macaroni and cauliflower to the cheese sauce and stir gently to combine. Pour into prepared baking dish.
- In a small bowl, mix panko breadcrumbs with 2 tablespoons melted butter and remaining 1 cup cheddar cheese. Sprinkle over the top of the casserole.
- Bake for 25-30 minutes until golden brown and bubbly. Let rest 5 minutes before serving.
Cauliflower Mac and Cheese Casserole
Ingredients
- ☐
12 oz elbow macaroni - ☐
1 large head cauliflower, cut into small florets (about 4 cups) - ☐
3 tablespoons butter - ☐
3 tablespoons all-purpose flour - ☐
2 1/2 cups whole milk - ☐
3 cups shredded sharp cheddar cheese, divided - ☐
1 cup shredded Gruyere cheese - ☐
1 teaspoon Dijon mustard - ☐
1/2 teaspoon salt - ☐
1/4 teaspoon black pepper - ☐
1/2 cup panko breadcrumbs - ☐
2 tablespoons melted butter
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Cook macaroni according to package directions until al dente. In the last 3 minutes of cooking, add cauliflower florets to the pot. Drain and set aside.
- In a large pot, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk and continue cooking, stirring frequently, until sauce thickens (about 5 minutes).
- Remove from heat and stir in 2 cups cheddar cheese, all of the Gruyere, mustard, salt, and pepper until smooth and melted.
- Add the macaroni and cauliflower to the cheese sauce and stir gently to combine. Pour into prepared baking dish.
- In a small bowl, mix panko breadcrumbs with 2 tablespoons melted butter and remaining 1 cup cheddar cheese. Sprinkle over the top of the casserole.
- Bake for 25-30 minutes until golden brown and bubbly. Let rest 5 minutes before serving.
Meatball Marinara Casserole Dinner
This is the ultimate comfort food that feels like a warm hug on a busy weeknight. Using frozen meatballs means dinner comes together in minutes, but the end result tastes like you’ve been slow-cooking all day. Fair warning: this one gets requested so often in my house that I now buy meatballs in bulk!
Meatball Marinara Casserole Dinner
This is the ultimate comfort food that feels like a warm hug on a busy weeknight. Using frozen meatballs means dinner comes together in minutes, but the end result tastes like you've been slow-cooking all day. Fair warning: this one gets requested so often in my house that I now buy meatballs in bulk!
Ingredients
Method
- Preheat oven to 375°F and spray a 9x13-inch baking dish with cooking spray.
- Cook penne pasta according to package directions until just al dente. Drain and return to pot.
- In a large bowl, combine ricotta cheese, beaten egg, 1 cup mozzarella, Parmesan, Italian seasoning, and garlic powder. Mix well.
- Add marinara sauce to the cooked pasta and toss to coat evenly.
- Spread half of the pasta mixture in the bottom of the prepared baking dish. Arrange meatballs evenly over the pasta.
- Drop spoonfuls of the ricotta mixture over the meatballs, then top with remaining pasta.
- Cover tightly with foil and bake for 25 minutes.
- Remove foil, sprinkle remaining 1 cup mozzarella over the top, and bake uncovered for 10 more minutes until cheese is melted and bubbly.
- Let stand 5 minutes, garnish with fresh parsley, and serve hot.
Meatball Marinara Casserole Dinner
Ingredients
- ☐
12 oz penne pasta - ☐
24 oz frozen Italian meatballs, thawed - ☐
1 (28 oz) jar marinara sauce - ☐
1 (15 oz) container ricotta cheese - ☐
1 egg, beaten - ☐
2 cups shredded mozzarella cheese, divided - ☐
1/2 cup grated Parmesan cheese - ☐
2 teaspoons Italian seasoning - ☐
1/2 teaspoon garlic powder - ☐
Fresh parsley for garnish
Instructions
- Preheat oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- Cook penne pasta according to package directions until just al dente. Drain and return to pot.
- In a large bowl, combine ricotta cheese, beaten egg, 1 cup mozzarella, Parmesan, Italian seasoning, and garlic powder. Mix well.
- Add marinara sauce to the cooked pasta and toss to coat evenly.
- Spread half of the pasta mixture in the bottom of the prepared baking dish. Arrange meatballs evenly over the pasta.
- Drop spoonfuls of the ricotta mixture over the meatballs, then top with remaining pasta.
- Cover tightly with foil and bake for 25 minutes.
- Remove foil, sprinkle remaining 1 cup mozzarella over the top, and bake uncovered for 10 more minutes until cheese is melted and bubbly.
- Let stand 5 minutes, garnish with fresh parsley, and serve hot.
