If you grew up in the 70s or 80s, I can almost guarantee you ate at least one of these casseroles. One baking dish, always simple ingredients, and then it was set. It's no wonder so many of these recipes have stood the test of time.
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.
Actually, if you look at all of these recipes, we still eat them today. They've just been passed down from one generation to the next. The classic casserole. And of course, most of these recipes don't need anything fancy to make something everybody wants seconds of.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
Tuna Noodle Casserole
Who doesn't love a tuna noodle casserole? This dish peaked in the 1950s, and I think it came from Campbell's Cream of Mushroom Soup, which really makes this casserole what it is today. Egg noodles, canned tuna, and then that cream of mushroom soup. I sometimes throw in frozen peas and all of that, grabbed from the pantry, fridge, or freezer.
Make sure you undercook the noodles, because they keep absorbing moisture and cooking in the oven, and you don't want them to be mushy. And when it comes to tuna, always get the tuna in oil. My husband says it doesn't matter in the end, but I promise you it does. Then, to finish this off, you have to use a crunchy topping like crushed crackers or breadcrumbs because this is what gives it that delicious texture. This is such a budget meal, and such a loved meal.
Read next
More comfort-food dinners that belong in the same lane
DOWAN 9x13 Ceramic Casserole Dish
Check PriceTuna Noodle Casserole
Ingredients
Method
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Cook egg noodles according to package directions until just shy of al dente, then drain well.
- In a large bowl, combine the cream of mushroom soup, milk, black pepper, and garlic powder until smooth.
- Add the cooked noodles, tuna, peas, celery, and cheddar cheese to the soup mixture and stir until everything is well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- In a small bowl, toss the crushed potato chips or breadcrumbs with melted butter, then sprinkle over the top of the casserole.
- Bake for 25-30 minutes until bubbly around the edges and the topping is golden brown.
- Let stand for 5 minutes before serving.
Green Bean Casserole
Did You Know?
Casseroles became an American staple in the 1950s–70s thanks to Campbell’s Soup marketing recipes on their can labels. The green bean casserole alone uses 40 million cans of cream of mushroom soup every Thanksgiving.
The legendary green bean casserole, and of course such a Thanksgiving classic. It's another 70s dish built around condensed mushroom soup, which gets a boost from a dash of soy and some garlic powder.
Ingredients
Method
- Preheat your oven to 350°F.
- In a large mixing bowl, stir together the cream of mushroom soup, milk, soy sauce, black pepper, and garlic powder until smooth and well combined.
- Add the drained green beans and 1 1/3 cups of the French fried onions to the soup mixture and stir until the beans are evenly coated.
- Pour the mixture into a 9×13-inch baking dish and spread it out evenly.
- Bake uncovered for 25 minutes until the casserole is hot and bubbly.
- Remove from oven and sprinkle the remaining 1 1/3 cups French fried onions evenly over the top.
- Return to oven and bake for an additional 5 minutes until the onions are golden brown.
- Let cool for 5 minutes before serving.
Seven-Layer Casserole
I can picture the housewives back in the 70s and 80s arriving at dinner parties with their seven-layer casserole; what a blast from the past. This one consists of classic layers: ground beef at the bottom, then cooked rice, diced onion, diced bell peppers, some celery, and then throw in some tomato juice on top.
The order really matters here, guys, and you cannot do this pre-cooked; it needs to be raw when you're assembling it. A tight seal is a must because it traps the steam in. Then put it in the oven for about 75 minutes at 350°F. I like to uncover it for the last 15 minutes to get that caramelized top. What I do to this dish, which I think adds a whole new dimension, is grate cheese on top. This is a meal on its own, so nothing needs to be served with this one.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish or large casserole dish.
- Layer the ingredients in this exact order: spread uncooked rice evenly on the bottom, then layer the corn over the rice.
- In a bowl, mix together the tomato sauce and water or tomato juice, then pour half of this mixture over the corn layer.
- Crumble the raw ground beef evenly over the tomato mixture and season with salt, pepper, and chili powder.
- Layer the sliced onions over the ground beef, followed by the green bell pepper rings.
- Pour the remaining tomato sauce mixture over the top and arrange the bacon pieces on the very top layer.
- Cover the dish tightly with aluminum foil and bake for 75 minutes.
- Remove the foil and bake for an additional 15 minutes to allow the top to brown slightly.
- Let the casserole rest for 10 minutes before serving to allow the layers to set.
John Wayne Casserole
The John Wayne Casserole is a classic American comfort food, known for its hearty layers and generous amounts of stringy cheese. The name doesn't come from John Wayne Gacy, the serial killer- just putting that out there- but from John Wayne himself. Apparently, he contributed a recipe called John Wayne Casserole to a charity cookbook called Cooking with Love from Cast and Friends, and over the years, home cooks like you and me have adapted it into the layered casserole we know today.
Things like seasoned beef, sour cream, cheese, peppers, and onions all come into play. Let it rest for about 5 minutes. I just find that it settles nicely, and then it slices clean rather than collapsing.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Press biscuit dough into the bottom of the prepared baking dish, stretching to cover the entire bottom and slightly up the sides.
- In a large skillet over medium-high heat, brown the ground beef with diced onion until fully cooked, then drain excess fat and stir in taco seasoning according to package directions.
- Spread the seasoned beef mixture evenly over the biscuit dough layer.
- In a medium bowl, combine sour cream, mayonnaise, 1 cup of shredded cheese, and green chiles, then spread this mixture over the beef layer.
- Top with remaining 1 cup of cheese, diced tomatoes, and sliced black olives.
- Bake for 35-40 minutes until the biscuit crust is golden brown and the cheese is melted and bubbly.
- Let stand for 5 minutes before cutting into squares and serving.
Beef Noodle Casserole
The best combination is beef, egg noodles, and a can of tomato soup or some kind of sauce you can get from your pantry- basically a classic pantry dump dish. I'm pretty sure if you were back in the 70s, you got this on every Monday night. This is pretty easy, so I like to make it ahead of time and then refrigerate it unbaked, and adding it in from the fridge takes about 10 extra minutes.
Try not to overcook the noodles before baking because they tend to finish off in the oven, so cook them al dente. You don't even have to serve this with anything, but if you're feeling like you want something green, make a salad on the side.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish, then cook egg noodles according to package directions until al dente and drain.
- In a large skillet, brown ground beef with chopped onion and garlic over medium-high heat until meat is fully cooked, then drain excess fat.
- Add tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper to the beef mixture and simmer for 5 minutes.
- In a large bowl, combine cooked noodles, sour cream, cottage cheese, and 1 cup of shredded cheddar cheese, mixing well.
- Spread half of the noodle mixture in the prepared baking dish, top with half of the meat sauce, then repeat layers.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil, sprinkle remaining 1 cup of cheddar cheese on top, and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
- Allow to rest for 5 minutes before serving.
Chili Mac Casserole
The legendary chili mac casserole- this one was spread by the US military, apparently. A version called chili and macaroni was served in military meals during the mid-20th century because it was filling, inexpensive, and easy to make in large quantities. From there it became a family favorite across the country, so this one's been around for decades.
I like to use elbow macaroni because it holds the sauce so well. Don't overcook that pasta because you don't want a mushy casserole at all. I don't use a sharp cheddar for the sauce. The spice that really makes this one work is chili powder, which blends in so well with that beef, but I don't leave that out when I'm cooking for my son. Then I add some black beans and some corn, which goes down as a treat.
Ingredients
Method
- Preheat oven to 375°F and grease a large 9×13-inch baking dish, then cook macaroni according to package directions until al dente, drain, and set aside.
- In a large pot or Dutch oven, brown ground beef with diced onion over medium-high heat, breaking up the meat as it cooks, then drain excess fat.
- Add kidney beans, tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, salt, and pepper to the beef mixture and simmer for 10 minutes, stirring occasionally.
- Stir the cooked macaroni into the chili mixture until well combined.
- Pour half of the chili mac mixture into the prepared baking dish and sprinkle with half of the combined cheeses.
- Top with remaining chili mac mixture and sprinkle with remaining cheese.
- Bake uncovered for 25-30 minutes until heated through and cheese is melted and golden brown on top.
- Let stand for 5 minutes before serving with optional toppings like sour cream, green onions, or jalapeños.
Eggplant Parmesan Casserole
This is one of those dishes that definitely gets better the next day, and even people who aren't big eggplant eaters are surprised at how delicious and comforting this dish is. Make sure that you salt the eggplant slices and give them 20 minutes or so before you completely pat them dry.
I don't like to drench my eggplant in tons of oil when I'm cooking it because it just makes it a bit too oily for me. What I think really works here is making it the day before if I'm serving it, leaving it in the fridge, and then just popping it in the oven before serving. It's rich and super comforting.
Ingredients
Method
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Sprinkle eggplant slices with salt and let sit for 20 minutes, then pat dry with paper towels.
- Dip each eggplant slice in beaten eggs, then coat with breadcrumbs mixed with basil and oregano.
- Spread 1 cup marinara sauce in bottom of prepared baking dish.
- Layer half the eggplant slices over sauce, top with 1 cup marinara, 1 cup mozzarella, and 1/2 cup Parmesan.
- Repeat layers with remaining eggplant, sauce, and cheeses.
- Drizzle olive oil over the top and cover with foil.
- Bake covered for 30 minutes, then uncover and bake 15 minutes more until cheese is golden and bubbly.
Ham Potato Casserole
I guarantee you, when you page through an old cookbook, you're going to find this one in there: the ham potato casserole. This definitely peaked in the 1970s, and it was tied to post-holiday leftover culture, which is a really clever way of not wasting any of your leftovers. Plus it's a super delicious dish that everyone seems to tuck into.
I like to use frozen hash browns for this one because they add a really buttery flavor, and there's absolutely no raw potatoes from scratch, and those ones you have to par-cook or par-boil the potatoes before you use them. Then, of course, processed cheese was used in the original, but I like to just use non-processed cheese when I make the special sauce.
This is delicious with a cornflake topping if you've got that around, or breadcrumbs work too.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Boil diced potatoes in salted water for 8-10 minutes until just tender, then drain well.
- In a large bowl, combine cream of mushroom soup, sour cream, 1 1/2 cups cheddar cheese, milk, onion, garlic powder, and pepper.
- Add potatoes and ham to the soup mixture and stir until everything is well coated.
- Pour mixture into prepared baking dish and spread evenly.
- Mix crushed cornflakes with melted butter and remaining 1/2 cup cheese, then sprinkle over casserole.
- Cover with foil and bake for 45 minutes, then uncover and bake 15 minutes more until golden and bubbly.
Chicken Rice Casserole
The classic chicken rice casserole became especially popular in the United States during the 1950s and 1960s when casserole cooking was at its peak. It was super affordable and could feed a whole family. This is a delicious casserole that lets all the juices from the chicken soak into the rest, so it develops so much more flavor in one pan.
This is a total set it and forget it dinner. Once it's in the oven, there's not much else you can do about it. Plus, this freezes really well; just make sure to thaw it overnight in the fridge before reheating.
I'd like to finish this off with some fresh herbs, a splash of lemon to cut through all those flavors, and a dash of black pepper.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Spread uncooked rice evenly in bottom of prepared dish.
- In a bowl, whisk together chicken broth and cream of chicken soup, then pour over rice.
- Sprinkle frozen vegetables, onion, and celery over the rice mixture.
- Season chicken thighs with poultry seasoning, garlic powder, salt, and pepper, then arrange on top of rice.
- Dot butter pieces over chicken and rice.
- Cover tightly with aluminum foil and bake for 60 minutes.
- Remove foil and bake uncovered for 15 minutes more until chicken is golden and rice is tender.
Broccoli Cheese Casserole
This is probably the most classic of them all, the one everyone seems to eat even now. The combination of creamy cheese sauce, broccoli, and that buttery cracker topping makes the perfect main or side.
The classic version normally consists of cream of mushroom soup, cheese, and sour cream, which I sometimes do. The casserole reached its absolute peak in the 1970s because of that canned soup convenience that was going on back then. Still one of our favorites in this house.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Blanch broccoli florets in boiling salted water for 3 minutes, then drain well and pat dry.
- In a large bowl, combine cream of mushroom soup, shredded cheddar cheese, mayonnaise, diced onion, beaten eggs, salt, and pepper, stirring until well mixed.
- Fold in the broccoli florets and transfer the mixture to the prepared baking dish.
- In a small bowl, mix crushed Ritz crackers with melted butter until evenly coated.
- Sprinkle the buttery cracker mixture evenly over the top of the casserole.
- Bake for 30-35 minutes until the top is golden brown and the casserole is bubbly around the edges.
- Let stand for 5 minutes before serving.
Ground Beef Casserole
I normally have this stashed in my freezer for whenever I need to feed a big crowd, and it always goes down super well. It's also from the 1970s, though it's changed over the years. Egg noodles hold up much better in this casserole than regular pasta because they contain less starch; otherwise, the common ones go mushy once heated.
If you are using cream in the casserole, it can split when reheating it from the freezer. This is delicious with a green salad, and it's perfect for a rainy Sunday evening.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Cook egg noodles according to package directions until al dente, drain, and toss with butter.
- In a large skillet over medium-high heat, brown ground beef with diced onion and minced garlic until meat is no longer pink and onions are softened, about 8 minutes.
- Drain excess fat and stir in tomato sauce, Italian seasoning, salt, and pepper, then simmer for 5 minutes.
- In a separate bowl, combine sour cream, cottage cheese, and 1 cup of shredded mozzarella cheese.
- Layer half of the cooked noodles in the prepared baking dish, then spread the cheese mixture over the noodles.
- Add the remaining noodles, then top with the beef mixture and sprinkle with remaining 1/2 cup mozzarella cheese.
- Bake uncovered for 25-30 minutes until cheese is melted and casserole is heated through.
Impossible Hamburger Pie
Every family seems to have their own version when it comes to this one. Some add extra mushrooms or peppers; others add bacon or extra cheese. The Impossible Pie comes from Bisquick back in the 1970s.
This was a Bisquick-promoted recipe where the baking mix magically separated as it baked, forming a crust, filling, and topping all on its own. This is definitely a crowd pleaser, and it definitely throws you back to the 1970s.
Ingredients
Method
- Preheat oven to 400°F and generously grease a 9-inch pie plate with butter.
- In a large skillet over medium-high heat, cook ground beef and chopped onion until beef is browned and onion is tender, about 8 minutes, then drain well.
- Season the beef mixture with salt, pepper, and garlic powder, then spread evenly in the bottom of the greased pie plate.
- Sprinkle shredded cheddar cheese over the beef mixture.
- In a blender or mixing bowl, combine milk, Bisquick baking mix, and eggs, blending until smooth.
- Pour the batter evenly over the beef and cheese in the pie plate.
- Bake for 30-35 minutes until a knife inserted in the center comes out clean and the top is golden brown.
- Let the pie stand for 5-10 minutes before slicing and serving.
1970s Macaroni Casserole
Where would we all be today without this 1970s macaroni casserole, made with creamy cottage cheese and sour cream, which was super common back then, partly because it was a shortcut that skipped making that bechamel sauce. You have to make this one, but you want to undercook the pasta, because if it's fully cooked, it turns into mush, since it absorbs all that liquid in the oven.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Cook macaroni according to package directions until just shy of al dente, about 2 minutes less than recommended. Drain well.
- In a large bowl, combine cottage cheese, sour cream, beaten eggs, 2 cups of the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well blended.
- Add the cooked macaroni to the cheese mixture and stir until evenly coated.
- Pour mixture into the prepared baking dish and spread evenly. Top with remaining 1 cup of shredded cheddar cheese.
- In a small bowl, mix crushed crackers with melted butter. Sprinkle evenly over the top of the casserole.
- Bake for 30-35 minutes until bubbly around the edges and the topping is golden brown.
- Let rest for 10 minutes before serving to allow the casserole to set up properly.
Tater Tot Casserole
This delicious Tater Tot Casserole started as a Midwestern church supper or potluck dish. Tots themselves were trademarked in 1956 by the Ore-Ida brand. This casserole hits all the good bases: ground beef, cream of mushroom soup, and frozen tots. If you don't have ground beef, you can swap in chicken, turkey, or even green beans if you want to go vegetarian. Definitely another comfort food classic.
Ingredients
Method
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, cook ground beef with diced onion until beef is browned and crumbled into fine pieces, about 8-10 minutes. Drain excess grease thoroughly.
- Add garlic, salt, and pepper to the beef and cook for 1 minute until fragrant.
- Stir in both cans of soup, frozen vegetables, and 1 cup of shredded cheese. Mix until well combined.
- Spread the beef mixture evenly in the prepared baking dish.
- Arrange tater tots in a single layer on top of the beef mixture, covering completely.
- Bake for 35-40 minutes until tater tots are golden brown and crispy.
- Sprinkle remaining 1 cup of cheese over the tater tots and bake for an additional 5 minutes until cheese is melted.
King Ranch Chicken
This casserole is considered a true Texas comfort food classic, a staple at potlucks and church suppers for decades upon decades. This one has all the Tex-Mex flavors going on, like tomatoes, green chilies, tortillas, cheese, and chicken, all packed into one party bag.
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.
The tortillas soften as they bake, creating delicious layers that look a lot like lasagna but have a completely different flavor profile. Sometimes my husband begs me to make this one when we have leftover chicken, because it's such a goodie.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add diced onion and both bell peppers, cooking until softened, about 5-7 minutes.
- In a large bowl, combine both soups, diced tomatoes with green chilies, chicken broth, chili powder, cumin, garlic powder, and the sautéed vegetables. Mix well and season with salt and pepper.
- Spread one-third of the torn tortilla pieces in the bottom of the prepared baking dish.
- Layer with half of the shredded chicken, then pour one-third of the soup mixture over the chicken. Sprinkle with 1 cup of shredded cheese.
- Repeat layers: another third of tortillas, remaining chicken, another third of soup mixture, and 1 cup of cheese.
- Top with remaining tortilla pieces, pour remaining soup mixture over all, and finish with the final 1 cup of cheese, spreading to cover completely.
- Bake for 35-40 minutes until bubbly throughout and the cheese on top is golden and melted. Let stand 5 minutes before serving.
Hash Brown Casserole
This makes my mouth water. I love hash browns, and there's no better way to turn them into a casserole. The combination of cream of mushroom soup, sour cream, shredded cheddar, and hash browns all mixed together in a casserole is like my dream meal.
Let it rest for at least 10 minutes post-baking, so the dairy can set and it slices and scoops neatly instead of oozing. This is such a winner to serve as a potato starch side, and I like to have it with a roast chicken and a big green salad. I think that combination all goes together so nice.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, combine hash browns, cream of chicken soup, sour cream, shredded cheddar cheese, 1/2 cup melted butter, diced onion, salt, and pepper until well mixed.
- Spread the hash brown mixture evenly into the prepared baking dish.
- In a small bowl, mix crushed cornflakes with 1/4 cup melted butter, then sprinkle evenly over the casserole.
- Bake uncovered for 45 minutes until the top is golden brown and the casserole is bubbling around the edges.
- Let stand for 10 minutes before serving to allow the casserole to set.
Cheesy Hamburger Casserole
This one is pretty much like a cheeseburger but in casserole form. This one came about because it was a really good budget dinner: ground beef, casseroles, that whole 70s energy crisis and inflation era vibe, which is a super interesting fact. It's a classic 1970s casserole with ground beef and egg noodles, then cheese on top, baked in the oven.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef with diced onion and garlic until meat is no longer pink, about 8 minutes.
- Stir in tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper, then simmer for 5 minutes.
- In a large bowl, combine cooked egg noodles, sour cream, cottage cheese, and 1 cup of shredded cheddar cheese.
- Layer half of the noodle mixture in the prepared baking dish, top with the meat sauce, then add remaining noodle mixture.
- Sprinkle remaining 1 cup of cheddar cheese on top and bake for 30 minutes.
- Optional: Broil for 2-3 minutes until cheese is golden and bubbly, then let stand 5 minutes before serving.
Sloppy Joe Casserole
The classic sloppy joe sandwich is believed to have originated in the United States in the 1930s, and turning it into a casserole is a modern twist that keeps the same flavors while making it easy to feed a crowd. Some versions use biscuits; others use tater tots, pasta, or cornbread, depending on how you feel like making it and how your family made it. This is a great recipe.
Keep going
More comfort-food dinners that belong in the same lane
Ingredients
Method
- Preheat oven to 400°F and grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, brown ground beef until well-caramelized, about 10 minutes, then add onion, bell pepper, and garlic and cook until softened, about 5 minutes.
- Stir in ketchup, brown sugar, Worcestershire sauce, mustard, salt, and pepper, then simmer for 5 minutes until mixture thickens slightly.
- Pour the sloppy joe mixture into the prepared baking dish and spread evenly.
- In a medium bowl, combine biscuit baking mix, milk, and melted butter, stirring just until combined.
- Drop spoonfuls of biscuit dough over the meat mixture, then sprinkle shredded cheese over the top.
- Bake for 20-25 minutes until biscuits are golden brown and cooked through, then let stand 5 minutes before serving.
Stuffed Pepper Casserole
This casserole is much easier to make than the classic stuffed peppers. It's pretty much exactly the same flavors, just less fuss. This is perfect to prep ahead and bake later; just make sure you pull it out about 30 minutes before baking, because you don't want it to be stone cold in the middle.
Make sure you use mainly red and yellow peppers, and only a few green ones in this one, because each adds its own flavor complexity, and you don't want it all green; you need some sweetness too. You can substitute the rice here with brown rice or cauliflower rice, which does change the texture quite a lot, but back in the 1970s, white rice would have been king.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef with the chopped onion until the meat is fully cooked and the onion is softened, about 8-10 minutes. Drain excess fat.
- Add the diced bell peppers to the skillet and cook for 5 minutes until slightly softened.
- Stir in the cooked rice, tomato sauce, diced tomatoes, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Pour half of the mixture into the prepared baking dish and spread evenly.
- Sprinkle 1 cup of mozzarella cheese over the mixture, then top with the remaining beef and rice mixture.
- Cover with foil and bake for 30 minutes.
- Remove foil, top with remaining 1 cup of mozzarella cheese, and bake uncovered for 15 minutes more until cheese is melted and bubbly.
Beef Enchilada Casserole
This dish quickly became a weeknight favorite, offering all the gooey, saucy comfort families love without the hassle of rolling or extra steps. It’s like enchilada lasagna, which is definitely a compliment.
With all the layers, every bite gives you the perfect mix of tortilla, savory meat, rich sauce, and melted cheese. This is one highly versatile recipe: Use any enchilada sauce your family likes, whether it’s mild or spicy. I always add extra cheese, and the casserole I pull out of the oven is one everyone wants seconds of.
Ingredients
Method
- Preheat oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- In a large skillet, cook ground beef and diced onion over medium-high heat until beef is browned and onion is tender, about 8 minutes. Drain fat.
- Stir in black beans, green chiles, cumin, chili powder, and garlic powder. Cook for 2 minutes more.
- Spread 1/2 cup enchilada sauce on the bottom of the prepared baking dish.
- Layer one-third of the tortilla quarters over the sauce, followed by one-third of the beef mixture, one-third of the remaining enchilada sauce, and one-third of the cheese.
- Repeat layers two more times, ending with cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly. Let stand 10 minutes before serving with sour cream and green onions.
Pierogi Casserole
This is one of those 70s comfort dishes that has never gone out of style, and I still make it for barbecues. Just make sure not to rush this one; the caramelizing process takes 25 to 40 minutes on low heat.
Leftover mashed potatoes work well in this dish, and there really aren't many other uses for them, so it's worth keeping this recipe in mind next time you have some.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish. Cook egg noodles according to package directions, drain, and set aside.
- In a large skillet, melt butter over medium heat and add sliced onions. Cook, stirring occasionally, for 15-20 minutes until deeply golden and caramelized. Season with a pinch of salt.
- In a large bowl, combine mashed potatoes, cottage cheese, sour cream, 2 cups of cheddar cheese, salt, pepper, and garlic powder. Mix until smooth and creamy.
- Fold the cooked noodles into the potato mixture until well combined.
- Spread half of the noodle and potato mixture into the prepared baking dish.
- Top with half of the caramelized onions, then add the remaining noodle mixture.
- Sprinkle the remaining 1 cup of cheddar cheese on top, followed by the remaining caramelized onions.
- Bake uncovered for 35-40 minutes until heated through and the top is golden brown. Garnish with fresh chives before serving.
Philly Cheesesteak Casserole
Fun fact on this one: the original Philly cheesesteak was created in Philadelphia in the 1930s by a hot dog vendor named Pat, who decided to grill some beef instead of hot dogs one day. It became so popular that he opened his own sandwich shop. But that's the sandwich version.
The casserole version doesn't really have a clear origin story. It seems to have evolved in home kitchens as cooks found a way to turn the classic sandwich into an easy one-pan meal, which I think is genius.
Try to caramelize the peppers and onions here, because it releases their natural sugars and prevents that watery casserole vibe, you know. This is delicious served over rice, and add a touch of fresh herbs on top.
Ingredients
Method
- Preheat oven to 375°F and grease a 9×13 inch baking dish.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook the sliced beef until browned, about 5-7 minutes, then transfer to the prepared baking dish.
- In the same skillet, add remaining olive oil and sauté the peppers, onions, and mushrooms until softened and caramelized, about 10-12 minutes.
- Season the vegetables with garlic powder, salt, and pepper, then spread them evenly over the beef in the baking dish.
- Pour beef broth over the mixture, then layer provolone slices on top and sprinkle with mozzarella cheese.
- Bake for 20-25 minutes until the cheese is melted, bubbly, and golden brown on top.
- Let rest for 5 minutes before serving.
Sweet Potato Casserole
This is definitely a bit of a crazy one. It's distinctly American, and some versions have marshmallows on top of the sweet potato, which was popularized partly by a 1917 ad campaign by Angelus Marshmallows.
Sweet potatoes are super high in vitamins and natural sugars, and if you use marshmallow toppings, it leans into that sweetness, making it feel almost like a dessert.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13 inch baking dish.
- Boil sweet potatoes in a large pot of water until fork-tender, about 15-20 minutes, then drain well.
- Mash the sweet potatoes until smooth, then mix in melted butter, milk, sugar, beaten eggs, vanilla, cinnamon, nutmeg, and salt until well combined and creamy.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- Bake uncovered for 25 minutes until heated through and set.
- Remove from oven and top evenly with mini marshmallows, then return to oven for 5-7 minutes until marshmallows are golden brown.
- Let cool for 5 minutes before serving.
Cauliflower Cheese Casserole
Back in the 70s, this casserole, which originated in the U.K., was always the star at church potlucks and family gatherings, and it’s still just as delicious. Creamy cheese sauce and a crunchy, buttery cracker topping make veggies so tasty that even picky eaters come back for more.
I’ve seen my own kids, who usually skip veggies, happily eat broccoli when I make it like this. It’s a taste of nostalgia, and sometimes that’s just the kind of comfort we’re looking for.
Ingredients
Method
- Preheat oven to 375°F and grease a 2-quart baking dish.
- Bring a large pot of salted water to boil and blanch cauliflower florets for 5 minutes until just tender, then drain well and arrange in the prepared baking dish.
- In a medium saucepan, melt 4 tablespoons butter over medium heat, then whisk in flour and cook for 1 minute to create a roux.
- Gradually whisk in milk and cook, stirring constantly, until sauce thickens, about 5 minutes.
- Remove from heat and stir in cheddar cheese, garlic powder, salt, pepper, and ground mustard until cheese is melted and sauce is smooth.
- Pour cheese sauce evenly over the cauliflower, then toss panko breadcrumbs with melted butter and sprinkle over the top.
- Bake for 25-30 minutes until bubbly and breadcrumbs are golden brown, then let rest 5 minutes before serving.
Zucchini Beef Casserole
If you grow zucchini in your garden, you know they come in hot and thick, and you don't know what to do with them. I'm guessing back in the 70s this is exactly how this dish came about, with an extra mind toward surplus zucchini and not knowing what to do with it. So the idea is to turn it into a real dish, with ground beef, tons of Italian seasoning, and lots and lots of cheese.
When you make this one for yourself, make sure to salt the zucchini first. That draws out the moisture through osmosis, a passive dry. If you skip doing this, the casserole ends up watery and very sorry.
I find that zucchini actually holds 95% water, which is one of the highest of any vegetable. That's why this step matters, so you don't end up with a soggy casserole from the tomatoes normally growing in the garden.
Ingredients
Method
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Sprinkle zucchini slices with 1/2 teaspoon salt and let sit for 10 minutes, then pat dry with paper towels to remove excess moisture.
- In a large skillet, brown the ground beef with onion and garlic over medium-high heat until meat is fully cooked, about 8 minutes, then drain excess fat.
- Stir tomato sauce, Italian seasoning, remaining salt, and pepper into the beef mixture and simmer for 5 minutes.
- Arrange half of the zucchini slices in the prepared baking dish, then spread half of the meat sauce over the zucchini.
- Sprinkle 1 cup of mozzarella cheese over the meat layer, then repeat layers with remaining zucchini, meat sauce, and mozzarella.
- Top with Parmesan cheese and bake uncovered for 35-45 minutes until bubbly and golden brown on top.
- Let stand for 10 minutes before serving to allow the casserole to set.
Spinach Artichoke Casserole
Spinach and artichoke is one of my absolute all-time favorite combinations, and turning it into a casserole makes it one of my most delicious recipes. Spinach and artichoke dip became mainstream in the 1990s, and the casserole fusion is even older, rooted in the Midwestern church supper culture.
Frozen spinach works best with this one, but you must make sure that you squeeze every ounce of water and liquid out of it, because the last thing you want is a watery casserole, which is such a common mistake a lot of people make with this dish. For the artichoke hearts, I would definitely go with the marinated ones because they add so much more flavor and tang. A lot of people say that can overpower the dish, but I still think they taste the best.
Finish it off with some breadcrumbs on top, and this one can sit for one to two days and still bake up just as nice. My vegetarian friends beg me for this one when they're coming around for dinner.
Ingredients
Method
- Preheat oven to 350°F and grease a 2-quart casserole dish.
- In a large mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, garlic, onion powder, salt, and pepper until well blended.
- Fold in the drained spinach and chopped artichoke hearts until evenly distributed throughout the cream cheese mixture.
- Spread the mixture evenly into the prepared casserole dish.
- In a small bowl, toss panko breadcrumbs with melted butter until well coated, then sprinkle evenly over the top of the casserole.
- Bake for 28-30 minutes until the casserole is hot and bubbly and the breadcrumb topping is golden brown.
- Let cool for 5 minutes before serving.
Mexican Cornbread Casserole
This one is one of my favorite comforting Tex-Mex dishes with layers of seasoned ground beef, sweet cornbread batter, and lots of melted cheese. This easy one-pan meal became a favorite in American kitchens in the 1970s. Creamed corn makes the cornbread soft and moist, adding just enough sweetness and richness as it bakes atop the savory meat.
Diced green chiles, such as Hatch or canned Anaheim, add a gentle heat to the casserole.
Ingredients
Method
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, cook ground beef and onion until beef is browned and onion is tender, about 8 minutes, then drain fat.
- Stir taco seasoning, black beans, and corn into the beef mixture, then spread evenly in the bottom of the prepared baking dish and top with 1 cup of shredded cheddar cheese.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, beat together milk, oil, eggs, and creamed corn until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined, then fold in diced green chiles.
- Pour the cornbread batter evenly over the beef layer in the baking dish, spreading gently to cover.
- Bake for 35-40 minutes until the cornbread is golden brown and a toothpick inserted in the center comes out clean, then sprinkle remaining 1 cup of cheese on top and return to oven for 5 minutes until cheese melts.
- Let stand for 10 minutes before cutting and serving.
Bacon Cheeseburger Casserole
When I want to get my son super excited about a casserole, I make this bacon cheeseburger casserole because it's pretty much a cheeseburger in casserole form. I definitely use pasta here, not rice or potatoes, because it absorbs the sauce and adds so much body without overpowering the burger profile.
I love to serve a big scoop of this with some fresh tomato later and some pickles, and we joke that that's the perfect hamburger right there, with my son.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef with diced onion until meat is fully cooked and onion is softened, about 8 minutes. Drain excess fat.
- In a large bowl, combine the cooked pasta, browned beef mixture, crumbled bacon, cheese soup, sour cream, 1 1/2 cups cheddar cheese, American cheese, garlic powder, salt, and pepper. Mix until well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with remaining 1/2 cup cheddar cheese and sprinkle crushed crackers over the top.
- Bake for 30-35 minutes until bubbly and golden brown on top.
- Let stand for 5 minutes before serving.
Pasta Hamburger Casserole
Another absolute classic that gives you retro vibes is this pasta hamburger casserole. This type of pasta casserole peaked in the '70s, when canned goods and cheese were cheap, easy, and fast pantry staples. This one is super forgiving because it doesn't matter what pasta shape you have, what sauce brand you have, or what cheese you have. It's just one of those things you can throw together as they did back in the 70s, and it comes out oozing and bubbling with delicious hamburger.
This freezes really well too, and my son actually gets this one quite often during the week when he gets home from soccer practice.
Ingredients
Method
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- In a large skillet, brown the ground beef over medium-high heat until fully cooked, breaking it into crumbles, about 8-10 minutes. Drain fat and season with Italian seasoning, garlic powder, onion powder, salt, and pepper.
- In a large bowl, combine the cooked pasta, browned beef, pasta sauce, diced tomatoes, cottage cheese, 1 cup of mozzarella cheese, and Parmesan cheese. Stir until everything is well mixed.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with the remaining 1 cup of mozzarella cheese.
- Cover with aluminum foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Cheesy Vegetable Casserole
This cheesy vegetable casserole is a huge throwback to the 70s, made with tons of buttery crackers that win over even the pickiest of eaters. It makes a great side dish and includes all the classics: broccoli, cauliflower, and carrots for color, of course. Then it's just all mixed together with simple vegetables, but back in the day, in the 70s, they would have made it with processed cheese.
I tend to make this one with fresh vegetables, although you can use frozen; just make sure you've drained all that excess moisture out before adding it in, because then you get a watery casserole, which is the worst.
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add broccoli, cauliflower, and carrots and cook for 5 minutes until slightly tender but still crisp. Drain well and pat dry.
- In a large bowl, combine cream of mushroom soup, sour cream, 1 1/2 cups of cheddar cheese, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Add the blanched vegetables to the cheese mixture and stir gently to coat all vegetables evenly.
- Pour the vegetable mixture into the prepared baking dish and spread evenly. Top with remaining 1/2 cup cheddar cheese.
- In a small bowl, mix crushed Ritz crackers with melted butter until crumbs are evenly coated. Sprinkle the buttery cracker mixture over the top of the casserole.
- Bake uncovered for 30 minutes until bubbly around the edges and the cracker topping is golden brown.
- Let stand for 5 minutes before serving.