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.

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.

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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

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method

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

Method

 

1. Preheat oven to 350°F; grease a 9x13-inch dish.
2. Steam fresh broccoli 3-4 minutes until bright green and slightly tender; drain well.
3. Mix soup, sour cream, milk, garlic powder, 1 cup cheese, salt, and pepper in a large bowl until smooth.
4. Fold in chicken, broccoli, and rice to coat well.
5. Spread evenly in dish; top with remaining 1 cup cheese.
6. Mix cracker crumbs with melted butter; sprinkle over casserole.
7. Bake uncovered 30-35 minutes until bubbly and golden; 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

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Ingredients Method

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

Method

 

1. Preheat oven to 350°F; cook noodles according to package until al dente, drain, and set aside.
2. Brown beef with onion in a large skillet over medium-high 8-10 minutes until no pink remains; drain excess fat.
3. Cook garlic 1 minute until fragrant; stir in tomato sauce, tomatoes, Italian seasoning, salt, and pepper and simmer 5 minutes.
4. Mix cream cheese, sour cream, and 1 cup mozzarella in a separate bowl.
5. Layer half the noodles in a greased 9x13-inch dish, spread cream cheese mixture over, then add remaining noodles.
6. Spread beef-tomato mixture evenly over top; sprinkle with remaining 1 cup mozzarella.
7. Bake uncovered 25-30 minutes until cheese melts and bubbles; stand 5 minutes, garnish with optional fresh parsley, 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.

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.

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

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Ingredients Method

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

Method

 

1. Preheat oven to 350°F; grease a 9x13-inch dish.
2. Melt butter in a large skillet over medium; sauté onion and pepper about 5 minutes until softened, then garlic 1 minute more.
3. Mix both soups, Rotel, sour cream, chili powder, and cumin in a large bowl; stir in vegetables.
4. Layer half the tortilla strips in dish.
5. Top with half the chicken, half the soup mixture, and 1½ cups cheddar.
6. Repeat with remaining tortillas, chicken, and soup mixture; top with remaining cheddar and all Monterey Jack.
7. Bake uncovered 40-45 minutes until bubbly and cheese is golden; 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

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Ingredients Method

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)

Method

 

1. Grease a 9x13-inch dish; to make ahead, prepare through step 4 and refrigerate overnight.
2. Cook sausage in a large skillet over medium about 8 minutes until browned and crumbled; drain grease and set aside.
3. Spread bread evenly in dish; top with sausage and cheese.
4. Whisk eggs, milk, mustard, salt, pepper, garlic powder, and onion powder in a large bowl; pour evenly over bread.
5. Press gently with a spatula so bread absorbs eggs; cover and refrigerate at least 30 minutes or overnight.
6. Preheat oven to 350°F; remove casserole from refrigerator while oven heats.
7. Bake uncovered 40-45 minutes until center sets and top is golden brown; stand 5 minutes, garnish with optional green onions, 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

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Ingredients Method

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

Method

 

1. Preheat oven to 350°F; grease a 9x13-inch dish.
2. Boil potatoes in salted water 15-20 minutes until fork-tender; drain well.
3. Mash potatoes with sour cream, cream cheese, and melted butter in a large bowl until smooth and creamy.
4. Stir in 2 cups cheddar, half the bacon, green onions, salt, and pepper.
5. Spread in dish; top with remaining 1 cup cheddar and remaining bacon.
6. Bake 25-30 minutes until heated through and cheese melts and bubbles; 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

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method

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

Method

 

1. Preheat oven to 375°F; grease a 9x13-inch dish.
2. Cook pasta according to package until al dente; drain and set aside.
3. Brown sausage in a large skillet over medium, crumbling; drain excess fat.
4. Combine pasta, sausage, marinara, 1 cup mozzarella, half the pepperoni, Parmesan, Italian seasoning, garlic powder, and optional olives in a large bowl.
5. Pour into dish; top with remaining mozzarella and pepperoni.
6. Bake 25-30 minutes until cheese melts and bubbles; stand 5 minutes and garnish with fresh basil before serving.

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

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Ingredients Method

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

Method

 

1. Preheat oven to 350°F; grease a 9x13-inch dish.
2. Boil beans in a large pot of salted water 5 minutes until crisp-tender; drain and set aside.
3. Melt butter in a large skillet over medium-high; cook mushrooms 5-7 minutes until golden and liquid evaporates.
4. Cook garlic 1 minute; sprinkle flour over mushrooms, stir to coat, and cook 1 minute.
5. Gradually whisk in broth and cream; simmer 3-5 minutes until thickened and stir in soy sauce, salt, and pepper.
6. Stir beans and 1 cup fried onions into sauce; transfer to dish.
7. Bake 20 minutes; top with remaining onions and bake another 5-10 minutes until onions are golden and casserole 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

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method

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

Method

 

1. Preheat oven to 350°F; spray a 9x13-inch dish with cooking spray.
2. Mix chicken, 1 cup enchilada sauce, chiles, sour cream, 1 cup cheese, cumin, garlic powder, salt, and pepper in a large bowl.
3. Spread ½ cup enchilada sauce in dish.
4. Layer half the tortillas over sauce, then half the chicken mixture and ⅔ cup cheese.
5. Repeat with remaining tortillas, remaining chicken mixture, and ⅔ cup cheese.
6. Pour remaining enchilada sauce over top; finish with remaining cheese.
7. Cover with foil; bake 25 minutes. Uncover; bake another 10 minutes until cheese bubbles and turns golden.
8. Rest 5 minutes; serve with favorite garnishes such as cilantro, 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

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Ingredients Method

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

Method

 

1. Preheat oven to 375°F; cook pasta according to package until al dente, drain, and set aside.
2. Brown beef and sausage with onion in a large skillet over medium-high 8-10 minutes until meat is cooked through and onion softened.
3. Cook garlic another minute until fragrant; drain excess fat.
4. Stir in marinara, tomato sauce, and Italian seasoning; season with salt and pepper and simmer 5 minutes.
5. Combine ricotta, egg, 1 cup mozzarella, ½ cup Parmesan, salt, and pepper in a medium bowl.
6. Mix pasta and meat sauce in a greased 9x13-inch dish.
7. Drop ricotta mixture evenly over pasta; gently swirl in without mixing completely.
8. Top with remaining 2 cups mozzarella and ½ cup Parmesan.
9. Cover with foil; bake 25 minutes. Uncover; bake another 15 minutes until cheese is golden and bubbly.
10. Rest 10 minutes; garnish with optional fresh basil and serve.

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

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Ingredients Method

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

Method

 

1. Grease a 9x13-inch baking dish with butter or cooking spray.
2. Spread bread evenly in dish; top with ham, onion, pepper, and both cheeses.
3. Whisk eggs, milk, cream, Dijon, garlic powder, salt, and pepper in a large bowl.
4. Pour evenly over bread and ham to cover; press gently with a spatula to help bread absorb liquid.
5. Cover with plastic wrap; refrigerate at least 2 hours, preferably overnight.
6. Preheat oven to 350°F; remove casserole from refrigerator while oven heats, about 15-20 minutes, to take chill off.
7. Drizzle melted butter over top.
8. Bake uncovered 45-50 minutes until top is golden brown and center sets; a knife inserted in center should come out clean.
9. Rest 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.

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

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method

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

Method

 

1. Preheat oven to 375°F; cover potatoes with cold water in a large pot and add a generous pinch of salt. Boil 15-20 minutes until fork-tender.
2. Meanwhile, brown beef in a large skillet over medium-high; drain excess fat, cook onion about 5 minutes until softened, then garlic another minute.
3. Cook tomato paste and flour 1 minute; add broth, Worcestershire, thyme, and frozen vegetables. Season with salt and pepper; simmer 5-7 minutes until thickened.
4. Drain potatoes; return to pot and mash with butter and milk until smooth and creamy. Season with salt and pepper.
5. Spread meat mixture evenly in a greased 9x13-inch dish.
6. Spread mashed potatoes evenly over meat with a spatula; add decorative ridges with a fork if desired.
7. Sprinkle cheddar over top.
8. Bake 25-30 minutes until cheese melts and edges bubble; broil 2-3 minutes at end for a golden-brown top if desired. Rest 5-10 minutes before serving.

Chicken Parmesan Casserole Bake

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.

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.

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

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Ingredients Method

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

Method

 

1. Peel and cut sweet potatoes into 1-inch cubes; cover with water in a large pot, boil 15-20 minutes until fork-tender, and drain well.
2. Preheat oven to 350°F; grease a 9x13-inch dish.
3. Mash sweet potatoes in a large bowl until smooth, using a hand mixer if desired.
4. Mix in melted butter, both sugars, milk, eggs, vanilla, cinnamon, and salt until combined and creamy.
5. Pour into dish; smooth top.
6. Bake 25 minutes; remove and cover entire top with marshmallows.
7. Bake another 5-10 minutes, watching carefully, until marshmallows are golden brown and 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.

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.

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

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method

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

Method

 

1. Preheat oven to 350°F; grease a 9x13-inch dish.
2. Squeeze shredded zucchini in a clean kitchen towel to remove as much moisture as possible and prevent a watery casserole.
3. Melt butter in a small skillet over medium; sauté onion about 5 minutes until soft and translucent.
4. Mix rice, squeezed zucchini, onions, soup, sour cream, 1½ cups cheese, salt, pepper, and garlic powder in a large bowl.
5. Spread evenly in dish.
6. Top with remaining 1/2 cup cheese and optional panko for crunch.
7. Bake 30-35 minutes until hot and bubbly with a golden-brown top; rest 5 minutes before serving.

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.

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

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Ingredients Method

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

Method

 

1. Preheat oven to 350°F; grease a 9x13-inch dish. Cook pasta according to package until al dente; drain and set aside.
2. Melt butter in a large skillet over medium; sauté garlic about 1 minute until fragrant. Add cream and milk; simmer gently.
3. Stir in 1½ cups mozzarella and ¾ cup Parmesan until melted and smooth; add Italian seasoning, salt, and pepper.
4. Mix pasta, chicken, and sauce in a large bowl to coat well.
5. Pour into dish; top with remaining mozzarella and Parmesan.
6. Bake 25-30 minutes until bubbly and golden brown; rest 5 minutes and garnish with optional fresh parsley before serving.

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.

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.

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.

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

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method

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

Method

 

1. Preheat oven to 375°F; grease a 9x13-inch dish and set aside.
2. Melt butter in a large skillet over medium; cook onion about 5 minutes until softened, then garlic 1 minute more.
3. Sprinkle flour over onions; stir to coat and cook 2 minutes, stirring constantly.
4. Gradually whisk in broth and cream; simmer about 5 minutes, stirring frequently, until thickened.
5. Add chicken, vegetables, thyme, salt, and pepper; cook 2-3 minutes until vegetables are warmed through.
6. Spread chicken mixture evenly in dish.
7. Separate biscuits; quarter each and arrange evenly over filling.
8. Bake 25-30 minutes until biscuits are golden brown and filling bubbles at edges; cool 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

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Ingredients Method

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

Method

 

1. Preheat oven to 350°F; generously spray a 9x13-inch dish with cooking spray.
2. Cook sausage in a large skillet over medium-high 8-10 minutes until browned and crumbled, adding onion and pepper during last 3 minutes; drain grease and set aside.
3. Spread thawed hashbrowns evenly in dish.
4. Layer sausage mixture over hashbrowns; sprinkle with 2 cups cheddar.
5. Whisk eggs, milk, sour cream, garlic powder, salt, and pepper in a large bowl.
6. Pour evenly over casserole so eggs seep into all layers.
7. Top with remaining 1 cup cheese.
8. Bake uncovered 40-45 minutes until center eggs set and top is golden brown; a knife inserted in center should come out clean.
9. Stand 5-10 minutes before cutting into squares; serve 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

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

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

Method

 

1. Preheat oven to 375°F; spray a 9x13-inch dish with cooking spray.
2. Spread 1 cup marinara in dish.
3. Mix ricotta, 1 cup mozzarella, Parmesan, Italian seasoning, and garlic powder in a medium bowl.
4. Layer half the frozen ravioli over sauce; dollop half the cheese mixture over and spread gently.
5. Pour half the remaining sauce over cheese; repeat with remaining ravioli, cheese mixture, and sauce.
6. Cover tightly with foil; bake 30 minutes.
7. Uncover; top with remaining 1 cup mozzarella and bake 5 more minutes until melted and bubbly.
8. 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.

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

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Prep Time 12 minutes mins

Cook Time 35 minutes mins

Total Time 47 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 12 oz penne pasta
• 24 oz frozen Italian meatballs fully cooked and 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

Method

 

1. Preheat oven to 375°F; spray a 9x13-inch dish with cooking spray.
2. Cook penne according to package until just al dente; drain and return to pot.
3. Mix ricotta, egg, 1 cup mozzarella, Parmesan, Italian seasoning, and garlic powder in a large bowl.
4. Toss pasta with marinara to coat evenly.
5. Spread half the pasta in dish; arrange meatballs evenly over it.
6. Dollop ricotta mixture over meatballs; top with remaining pasta.
7. Cover tightly with foil; bake 25 minutes.
8. Uncover; top with remaining 1 cup mozzarella and bake 10 more minutes until melted and bubbly.
9. Let stand 5 minutes, garnish with fresh parsley, and serve hot.