There's a reason casseroles have survived for generations. They were never really about fancy cooking. They were about taking what you had, stretching it to feed a family, and putting everything into one dish.
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The word casserole actually comes from the French word for saucepan or baking dish, but the idea of combining meat, vegetables, grains, or pasta and baking it together has been around in different forms for centuries. I love that about casseroles because it's still how I cook them. Leftover chicken becomes dinner again, the vegetables in the fridge get a second chance, and a little bit of cheese can make almost anything better.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
These are the casseroles I'd actually make at home, and I do. The ones I know my family will ask for again rather than politely pushing around their plates.
Cheesy Chicken Broccoli Casserole
My son absolutely loves this one, which is always a good sign when we're trying to get a proper dinner on the table. The trick with the broccoli is not to overcook it before it goes into the casserole. I give it a very quick blanch so it keeps a little bite. Otherwise, you end up with a mushy broccoli situation afterward, and it's had all that time in the oven.
Then it gets tucked in with the chicken and plenty of cheesy sauce. I'm not pretending this is a diet dinner, but if a bit of cheese is what gets my child happily eating broccoli, I'm completely on board.
Cheesy Chicken Broccoli Casserole
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.
Classic Beef and Noodle Casserole
This is basically my clever answer to: what am I going to do with this mince? You brown the beef, sneak in some extra veggies and the noodles and creamy sauce, and suddenly dinner feels like something completely different. I'm a big fan of hidden vegetables and recipes like this, especially when you've got a son who might otherwise notice every single carrot like mine.
One thing I will say is that I don't love freezing this casserole. The noodles can become a bit soft, and the texture just isn't the same. Make it fresh, eat it fresh, and enjoy the leftovers the next day.
Classic Beef and Noodle Casserole
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.
Taco Casserole with Doritos Topping
My theory is very simple. Put a chip on top of dinner, and somebody will eat it. This taco casserole is proof. You've got seasoned meat, beans, cheese, and all those Mexican-inspired flavors underneath. Then a layer of crunchy Doritos goes over the top before it hits the oven.
I like adding some veggies into the filling and keeping the toppings fresh, like avocado, tomato salsa, coriander, and a dollop of sour cream. Or whatever you've got. And don't crush the Doritos too finely. You want some proper crunchy pieces on top. It's not super fancy, but I can pretty much guarantee clean plates for this one.
Taco Casserole with Doritos Topping
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!
Creamy Tuna Noodle Casserole
I have a real soft spot for recipes like this because they prove that dinner doesn't have to be expensive to be good. Tuna noodles, a creamy sauce, and a packet of mushroom soup. This is the secret, guys. It's incredibly budget-friendly, and you can bulk it up with peas, which I always do, or actually any veggies you have.
The packet soup is doing a lot of the heavy lifting here, and honestly, I'm not above using a shortcut when it works. My pro kitchen tip is to slightly undercook the noodles because they'll continue cooking in the oven, and then you can end up with a very soft casserole, which my husband really doesn't like, and I'm sure a lot of others don't either.
Creamy Tuna Noodle Casserole
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.
King Ranch Chicken Casserole
My American auntie makes this fuss, and whenever she does, I'm straight back to her kitchen. King Ranch chicken is proper American comfort food. Layers of tortillas, creamy chicken filling, cheese, peppers, and plenty of flavor all baked together.
I love that it's a little bit different from the casseroles I grew up with and exactly the sort of thing I'd make for a crowd because you can just assemble it ahead of time and put it in the oven when everyone's hungry. My aunt would probably tell me I've changed the recipe a lot. But I'm not telling her if you aren't.
King Ranch Chicken Casserole
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.
Breakfast Sausage and Egg Casserole
This is my camping breakfast when I want everyone fed without having to wake up at some ridiculous hour and start cooking. I can put the whole thing together the night before, pop it in the fridge, and then sleep in a little while everyone else deals with the breakfast. In the morning it goes straight into the oven, and that's pretty much it.
I like adding sausage, eggs, cheese, and veggies, or whatever I've got lying around. The important thing is not to overbake it. You want the eggs just set because they'll keep cooking a little once it out once it once it's out. Perfect camping food, especially when you've got a hungry crowd.
Breakfast Sausage and Egg Casserole
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.
Loaded Baked Potato Casserole
I will typically make this baked potato casserole for barbecues because it's the side dish that people keep going back to. And it's basically everything you love about a loaded baked potato: crispy bacon, cheese, sour cream, spring onions, and fluffy potato. But baked together in one dish. And I always make too much because the leftovers are just too good.
I would bake the potatoes properly before assembling them. You want that fluffy, dry potato rather than something watery. You can also prep the whole thing ahead and bake it when you need it, which is exactly what I want when I'm entertaining.
Loaded Baked Potato Casserole
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.
Pizza Casserole with Pepperoni
I usually find myself making this when I open the fridge and realize I have a ridiculous amount of leftover pepperoni staring back at me. And I hate waste. So rather than let it sit there until somebody forgets about it, into a casserole it goes. I love using pasta, tomato sauce, plenty of mozzarella, and whatever pizza toppings need using up.
My trick is to hold some of the pepperoni and cheese back for the top so you get those crispy brown bits everyone fights over. It's basically pizza without having to make pizza dough. And I can promise you nobody's going to complain about that.
Pizza Casserole with Pepperoni
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.
Green Bean Casserole from Scratch
I make this recipe from one of my grandma's old recipe books, and half the fun is trying to work out what she actually wrote. Her handwriting is almost impossible to read, so sometimes I'm cooking and guessing at the same time.
I love that this one is made completely from scratch, especially the mushroom sauce. It takes a little bit longer, but the flavor is so much better than opening a tin.
Blanch the green beans first, so they stay bright and still have some bite, and don't dry them out in the sauce. You want the beans to still be the star. It's an old recipe, but it really has earned its place in my kitchen.
Green Bean Casserole from Scratch
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.
Chicken Enchilada Casserole Recipe
I make this when I have a group to feed because everyone can get involved with the extras. The casserole itself is loaded with chicken, tortillas, cheese, and that lovely enchilada sauce, and then I put everything else on the table. Avocado, cilantro, lime, sour cream, jalapeños, a tomato, and red salsa. Whatever you fancy.
I like assembling it early in the day, so I'm not trying to cook while everyone's arriving. And don't skimp on the sauce. Tortillas soak up more than you think. Keep plenty of the crunchy fresh choppings for serving. And it becomes a really fun dinner rather than just another casserole.
Chicken Enchilada Casserole Recipe
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!
Lasagna Casserole with Three Cheeses
This is my excuse for using up all those little bits of cheese sitting in the fridge. You know the ones. Half a bowl of mozzarella, some parmesan, a piece of cheddar that nobody seems interested in. They all go in here. I like using three different cheeses for different textures and flavors, then assembling the whole thing in the morning, so dinner is basically sorted.
Don't worry about making it perfect. This is absolutely a throw-it-all-together kind of casserole. Just make sure you season the sauce well, because all the pasta and cheese need a good flavor base.
Lasagna Casserole with Three Cheeses
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!
Ham and Cheese Breakfast Casserole
One of my favorite things to take away from a weekend with friends is that I can make it completely ahead of time. Pack it up and then forget about breakfast until everyone wakes up hungry. Ham, cheese, eggs, and bread all baked together. It's ridiculously easy and feeds a huge crowd without anyone standing at the stove making individual breakfasts. It's like a no-brainer.
I usually assemble it the night before so the bread has time to soak up the egg mixture. Then in the morning it just goes in the oven. Add some fresh fruit and coffee, and I'm very happy to let everyone else deal with lunch.
Ham and Cheese Breakfast Casserole
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!
Mexican Street Corn Casserole
Mexican street corn is one of my favorite barbecue sides, especially when it's hot outside and we're eating everything straight off the grill. You get the sweet corn, creamy sauce, lime, chili, and cheese, and it goes brilliantly with anything smoky from the barbecue. I like to get a little char on the corn first, if I have time, because it gives you those lovely caramelized bits.
Don't drown it in sauce, though. You still want plenty of corn coming through. And then I'll finish it with coriander, lime, and a sprinkle of chili. I keep aside a few for the kids without chili. And honestly, I could eat this straight from the dish with a spoon.
Mexican Street Corn Casserole
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.
Shepherd’s Pie Casserole Version
Shepherd's pie is always on rotation in my house, but I love making it as a big casserole because it's one of those dinners I can prepare ahead and know I've got something sorted. I'll make a ready, flavorful filling with mints and lots of vegetables. Then pile the mashed potato over the top.
My favorite trick is to rough up the potato with a fork before it goes into the oven. Those little ridges become wonderfully crispy and golden. And then sometimes, if I want to be extra, I drizzle some butter over that. This also freezes really well, so I'll make an extra one and then put it in the freezer. Future me is always very grateful when I do this.
Shepherd's Pie Casserole Version
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.
Chicken Parmesan Casserole Bake
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I will sometimes really crave chicken parmesan, but I don't want all the breading and carbs that come with the traditional version. So this is my slightly lighter way of doing it. I add plenty of mushrooms and spinach, which sounds like a small change, but makes the casserole feel much more substantial.
You still get the tomato sauce, golden cheese, and that chicken parmesan flavor I'm after, just with a lot more veggies in the dish. And I like to cook the mushrooms properly before they go in. Let them lose their water and get some color; otherwise, they can make the casserole watery, and no one wants that.
Chicken Parmesan Casserole Bake
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!
Cheeseburger Casserole with Pickles
I always keep chicken mince patties in my freezer, and this is one of the ways I turn them into dinner without having to start from scratch. Think cheeseburger but without the bun. Seasoned chicken mince, melted cheese, onions, and plenty of pickles. And yes, the pickles are essential for me. They cut through all that rich cheesy goodness and give it that proper burger flavor.
This is also good with some fresh onion. I like to brown the chicken really well before sampling the casserole because those crispy bits make a difference. Put some shredded lettuce, tomato, and extra pickles on the table, and everyone can add their own toppings.
Cheeseburger Casserole with Pickles
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.
Sweet Potato Casserole with Marshmallows
I have to admit I made this once and thought, wow, that is sweet. Sweet potato casserole topped with marshmallows is definitely not something I grew up eating as a traditional dinner. So it was a bit of a revelation for me. I understand why people love it, though. Creamy sweet potato, warm spices, and then those toasted green marshmallows on top.
If you're making it, my tip is to keep the sweetness under control in the potato itself. The marshmallows are bringing plenty. It's much more of an American-style holiday side thing than something I'd normally put together on our table. But it's fun to make when you want to try something completely different.
Sweet Potato Casserole with Marshmallows
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!
Buffalo Chicken Mac Casserole
I love buffalo chicken, but I don't always want to set my mouth on fire. So don't feel like you have to go crazy with the hot sauce here. You can make it as spicy or as mild as you like and still get all that buffalo flavor. I think this goes really well with blue cheese, so I'll usually crumble some over the top or serve it with a simple salad and have it with a blue cheese dressing.
Leftover roast chicken works really well here too, which makes this a very easy fridge-to-do dinner kind of meal. And if you've got kids, just keep their portion mild and add the extra buffalo sauce to yours.
Buffalo Chicken Mac Casserole
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!
Tater Tot Breakfast Casserole
There is something wonderfully ridiculous about putting tater tots on breakfast, and I'm completely here for it. This is the kind of breakfast casserole I make when you have a house full of people because you can assemble it ahead and then just let the oven do the work. You've got eggs, sausage, cheese, and those crispy little potato tots on top.
Basically everything you want when you wake up hungry. My tip is to make sure the tater tots go on frozen rather than thawed so you have a chance to get them properly crisp in the oven. Add some hot sauce at the table, and breakfast is sorted.
Tater Tot Breakfast Casserole
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!
Cheesy Zucchini Rice Casserole
I grow a lot of zucchini, which sounds wonderful until you suddenly have about 15 of them sitting on your kitchen counter and have no idea what to do with them. This casserole has become one of my favorite ways to use them up. The zucchini, rice, and cheese all bake together into something really simple and satisfying.
The important thing is to squeeze as much water as you can out of the grated zucchini before it goes in. Or if you're slicing it very thinly, make sure you salt it to get all that water out. Otherwise, you can end up with a watery casserole, which is pretty gross. I'll often grate a huge batch at once and freeze some later. Garden zucchini problem solved.
Cheesy Zucchini Rice Casserole
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.
Philly Cheesesteak Casserole Recipe
This is the casserole I reach for when the game is on, and all the boys are over. It has all the flavors of a Philly cheesesteak. Beef, onions, peppers, and then, of course, plenty of melted cheese, but in an easy casserole that you can just put in the middle of the table and let everyone dig into.
I like getting the onions and peppers really nicely caramelized before adding them because that extra bit of cooking gives the whole dish more flavor. And don't be stingy with the cheese. This is not the moment for restraint. Put some pictures or a simple salad alongside it, and you've got proper game-night food.
Philly Cheesesteak Casserole Recipe
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!
Chicken Alfredo Pasta Casserole
I'm going to say something that foodie people may not approve of, but I have absolutely no problem using a packet of mushroom soup, especially when I'm trying to get it on the table. It gives this chicken Alfredo casserole a lovely creamy sauce without making you stand over a saucepan making a complicated roux. Leftover chicken is perfect here also, so it's a great way to turn yesterday's roast into something completely different.
And then I like to add mushrooms, pasta, chicken, and lots of cheese. Get it bubbling in the oven and call it dinner. Sometimes I feel that shortcut is exactly what you need.
Chicken Alfredo Pasta Casserole
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.
Cornbread Topped Chili Casserole
I like this because it's not just your standard casserole with a layer of mashed potato or pasta on top. You make a good, thick chili, spoon it into a baking dish, and then cover the whole thing with cornbread batter before baking. The cornbread rises and turns golden while soaking up a little of that chili underneath, which is exactly what you want.
My kitchen tip here is to keep the chili fairly thick. If it's too loose, you'll end up with soggy cornbread. And then I like serving this with some sour cream, coriander, and something crunchy on the side, like a crunchy slaw or a green salad. It's a fun little change from the usual chili nuts.
Cornbread Topped Chili Casserole
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.
Broccoli Cheese Rice Casserole
This is one of my favorite ways to deal with leftovers before they become fridge archaeology. Got some cooked rice, leftover broccoli, and a few bits of cheese? Into the casserole they go. I'll add a creamy sauce, season everything properly, and cover it with enough cheese to get those golden edges that everybody wants.
If your broccoli is already cooked, don't cook it again until it's falling apart. Just warm it through in the casserole. This is a really inexpensive, simple, and really good way to use all those leftovers.
Broccoli Cheese Rice Casserole
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.
BBQ Pulled Pork Casserole
Whenever I make pork in the crock pot, I make far too much on purpose because I already know what I'm going to do with the leftovers. I freeze portions of the pulled pork, and then this casserole is an easy way to turn it into another dinner later. I'll layer the smoky barbecue pork with whatever vegetables or beans I have, add plenty of cheese, and then bake.
The trick is to thaw the pork properly and drain off any excess liquid so that the casserole doesn't become watery, because that is just the worst. It's basically a second line for something you've already cooked, and I'm a big fan of that kind of meal.
BBQ Pulled Pork Casserole
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.
Chicken Pot Pie Casserole
I know this recipe calls for biscuit topping, but I'm going to be honest, I often use ready-made puff pastry instead. I think it's just quicker; it's ridiculously easy, and nobody in my house has ever complained. I make a really good creamy chicken and vegetable filling. Then lay the pastry over the top and let it get beautifully golden and flaky underneath the grill.
My tip is to let the filling cool slightly before adding the pastry so you don't end up with a soggy bottom. Cut a few little vents in the pastry too. I get my son involved here, and we cut out shapes like leaves and hearts. Also, you need that steam to escape. Sometimes the shortcut is just a sensible option.
Chicken Pot Pie Casserole
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.
Hashbrown Breakfast Casserole Bake
Saturday morning breakfast and Sunday night dinner. That's basically the life of this casserole at my house. I'll make a big dish on Saturday with crispy hash browns, eggs, cheese, and whatever else needs to be used. And somehow I'm still eating a piece for dinner the next day. I actually love recipes like this because they do double duty without feeling like leftovers.
My kitchen tip is to get the hash browns properly golden before serving. Because that crispy potato against the soft egg and cheese, I think, is just the best part. And make more than you think you need. You'll thank yourself tomorrow.
Hashbrown Breakfast Casserole Bake
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.
Baked Ravioli Casserole with Mozzarella
I always keep a packet of ravioli in the pantry for nights when I have absolutely no plan for dinner. This is one of my lazy little tricks for turning it into something that feels like I've actually cooked. Layer the ravioli with plenty of tomato sauce, mozzarella, and plenty of seasoning. Bake it until it's bubbling and then finish it with some fresh basil from the garden.
You don't even need to boil the ravioli first if you've got enough sauce around it. The pasta cooks right in the oven. That's exactly the sort of shortcut I love. Fewer dishes, less effort, and dinner still looks and tastes impressive.
Baked Ravioli Casserole with Mozzarella
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.
Cauliflower Mac and Cheese Casserole
The boys don't even know they're eating cauliflower in this one, and I'm not about to tell them. I love a good mac and cheese, but swapping some or all of the pasta for cauliflower makes it feel a little lighter while still giving you that creamy, cheesy sauce everybody wants.
I find the trick here is to cook the cauliflower until it's just tender and then drain it really well. That extra water is the enemy of a good cheese sauce. The last thing you want is a grey slushy mac and cheese. And then I'll get a little bit of mustard to mix into mine also. A good English mustard because it makes the cheese taste cheesier, and I just don't know better. Cover the top with lots of cheese, get it golden, and yeah, just keep the cauliflower part between us.
Cauliflower Mac and Cheese Casserole
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.
Meatball Marinara Casserole Dinner
I keep frozen meatballs in the freezer for this exact kind of dinner, although I like to use chicken meatballs rather than beef. They make this casserole incredible. Straight into a dish with plenty of marinara sauce, mozzarella, and whatever herbs I have around, which is tons from the garden. Then into the oven until everything is hot and steaming through.
I like to brown the meatballs first if I have the time, because I feel like you get way more flavor and texture that way. But I'm not about skipping that step when I come home on one of those nights.
Meatball Marinara Casserole Dinner
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.
