34 Best Summer Casseroles to Shake Up Your Summer Meals

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Broccoli Casserole

Broccoli Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’]

Creamy and easy casserole with broccoli and a buttery cracker topping!

Ingredients

• 2 packages frozen chopped broccoli, thawed (16 oz each)
• ¾ c. mayonnaise
• 1 c. grated sharp cheddar cheese
• 10.75 oz can condensed cream of mushroom soup
• 2 eggs (beaten)
• 2 c. crushed Ritz crackers
• 2 Tbs butter (melted)

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a 9 x 13 inch baking dish with non-stick spray. Set aside.
3. In a large mixing bowl combine broccoli, mayonnaise, cheese, soup and eggs. Stir until combined. Place the mixture in prepared baking dish.
4. In a small bowl combine the crackers and butter. Spread evenly over the broccoli mixture.
5. Place casserole dish in the preheated oven for 30 minutes or until set and top is golden brown.

2. Sushi Casserole

Easy Sushi Bake [Sushi Casserole] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’, ‘6 Servings’]

This Sushi Bake – or Sushi Casserole – is ridiculously easy to make, thrifty, and tastes far better than it has any right to! SO good!

Ingredients

• 2 cups Uncooked sushi rice
• 2 1/4 cups Water
• 1/4 cup Seasoned rice vinegar
• 2 Tbsp Granulated Sugar
• 1 tsp salt
• 1 Tbsp Toasted sesame seeds
• Sesame oil or Pan spray
• Furikake
• 1 lb imitation crab meat
• ½ cup Kewpie mayo
• Sriracha (to taste)
• 1 egg
• Black sesame seeds
• 1/3 cup Kewpie Mayo
• 1 Tbsp Sriracha
• Cucumber
• Green Onions
• Nori sheets

Instructions

1. Preheat oven to 350 F.

Sushi Rice

1. Rinse rice well. Add rice and water to rice cooker, and set to cook.
2. In a small sauce pan, mix rice vinegar, sugar, and salt. Heat on low setting until sugar and salt dissolve.
3. Once rice is cooked, dump the hot rice into a large mixing bowl. Fold the vinegar mixture into the rice carefully, being careful not to mush it.
4. Add the toasted sesame seeds, gently fold in.
5. Grease pan with sesame oil or pan spray. Spread rice mixture in pan, press to flatten a bit. Sprinkle with a nice layer of furikake, set aside.

Crab Layer:

1. Remove packaging from imitation crab, if applicable. Chop up or run through a food processor, like I did.
2. Add mayo, stir well to combine. Season with sriracha, to taste.
3. Crack egg into the bowl, beat to break up, then mix well to fully combine.
4. Spread crab mixture in pan, top with another thin layer of furikake. Sprinkle with black sesame seeds.

Topping:

1. Mix together remaining 1/3 cup of mayo and sriracha. Drizzle over the sushi casserole – I used a pastry bag, but a spoon works fine.
2. Bake for 25 minutes.Serve hot, garnished with cucumbers, nori, green onion, and anything else you’d like!

3. Stuffed Pepper Casserole

Stuffed Pepper Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 bowls’]

This casserole is filling, comforting, cheesy and herby. The perfect one-pan comfort meal for a crowd. It’ll warm your heart and soul. High protein and gluten-free.

Ingredients

• 1 tbsp olive oil
• 1 white onion (chopped)
• 1 lb lean ground beef
• 1 tbsp Italian seasoning
• 2 tsp paprika
• 2 tsp ground cumin
• Salt and black pepper (to taste)
• 4 cloves garlic (minced)
• 1 red bell pepper (cored and diced)
• 1 yellow bell pepper (cored and diced)
• 2 cups water
• 1 15- ounce can chopped tomatoes
• 1 tbsp Worcestershire sauce
• 1 cup basmati rice (rinsed and drained)
• 1 cup shredded cheddar cheese
• Chopped fresh parsley

Instructions

1. In a pot, heat up the olive oil and add onion and ground beef. With a spatula, break apart your ground beef and cook for 5-7 minutes until the meat is brown.
2. Add Italian seasoning, paprika, ground cumin, salt, black pepper and minced garlic. Stir in and let it cook for a minute or so.
3. Add red bell pepper, yellow bell pepper, water, chopped tomatoes, Worcestershire sauce and uncooked basmati rice. Combine well.
4. Bring it to a boil, then reduce the heat, cover it with a lid, and let it simmer for 25 minutes.
5. Remove the pot from the heat, stir it up, and cover it with shredded cheese. Cover with the lid and let it sit for 10 minutes before serving.
6. To top it up with some chopped parsley or any other fresh herbs. The longer the casserole sits, the more flavorful it will get!

4. Zucchini Pizza Casserole

Zucchini Pizza Casserole (Keto & Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Yield: [‘8’]

This Zucchini Pizza Casserole is an easy to make low-carb, keto, and gluten-free dinner full of delicious pizza goodness!

Ingredients

• 4 medium zucchini (grated (approx 4 cups))
• 2 large eggs (lightly beaten)
• 1/2 cup Fresh grated Parmesan cheese
• 2 cups shredded Italian blend cheese (divided)
• 2 teaspoons cracked black pepper
• 4 ounces Colby Jack cheese ((1 cup) shredded)
• 1 pound keto Italian sausage
• 1 medium onion (chopped)
• 8 ounces cremini mushrooms (sliced)
• 3 cloves garlic (minced)
• 2 roma tomatoes (chopped)
• 1 tablespoon Italian seasoning blend
• pink salt
• 1 (15-ounce) can crushed tomatoes
• fresh flat-leaf parsley (chopped (for garnish))

Instructions

1. Place zucchini in a strainer over a bowl. Sprinkle with salt 1/2 teaspoon salt. Mix in the salt and stand for 15 minutes. Using a clean dish towel, wring out as much moisture as possible.
2. Preheat oven to 400 degrees F.
3. Spray a 13×9-in baking dish with non-stick spray.
4. In a large bowl, combine zucchini with the eggs, Parmesan, and half of the mozzarella and cheddar cheeses. Press into the baking dish. Bake, uncovered, at 400° F for 20 minutes.
5. Meanwhile, cook mushrooms, in a large skillet, over medium heat until they begin to soften, about 5 mins, add the onions and cook for an additional 3 minutes. Add the garlic and crumble the sausage in. Cook until the meat is no longer pink. Add tomato sauce, chopped tomatoes, basil, salt, and pepper, and bring to a bubble, reduce the heat and simmer for 5 minutes, or until the sauce thickens. Spoon into the baking dish, sprinkle with remaining cheeses, and bake 20 minutes longer or until heated through.
6. Remove from the oven and top with the chopped parsley.

5. Zucchini Yellow Squash and Quinoa Casserole

Zucchini Yellow Squash and Quinoa Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT75M · Total: PT90M · Yield: [‘8’]

Zucchini, Yellow Squash and Quinoa Casserole is a delicious way to use a summer bounty of zucchini and yellow squash either as a side dish or hearty meatless meal! With a delightfully creamy texture, the goodness and protein of quinoa, the crunchy topping, it’s worth turning your oven on for!

Ingredients

• Cooking spray (or oil for baking pan)
• 2 tablespoons canola oil
• 4 tablespoons butter ((1/2 stick) divided)
• 1 medium onion (chopped)
• 1 1/2 pounds zucchini (sliced into 1/4-inch slices)
• 1 1/2 pounds yellow squash (sliced into 1/4-inch slices)
• 4 cloves garlic (minced)
• 2 cans (4-ounce each) diced green chiles (hot or mild, drained)
• 3 cups cooked quinoa
• Salt and freshly ground black pepper (to taste)
• 2 cups shredded white Cheddar cheese (or Monterey Jack cheese)
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese (or Asiago cheese)

Instructions

1. Preheat oven to 350 degrees. Spray a 13 x 9-inch baking dish with cooking spray or rub lightly with oil. Set aside.
2. Heat oil and 2 tablespoons butter in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook 5-6 minutes or until beginning to soften.
3. Add the zucchini and yellow squash. Continue cooking over medium heat for another 5-6 minutes or until zucchini and yellow squash begin to soften.
4. Add garlic and cook 15 seconds or until fragrant. Let cool.
5. Transfer cooled vegetables to a large bowl. Add green chiles, quinoa and Cheddar or Monterey Jack cheese. Season to taste with salt and black pepper.
6. Combine sour cream, mayonnaise and eggs in a small bowl. Add to vegetable, quinoa and cheese mixture.
7. Transfer to the prepared baking dish.
8. Combine remaining butter, panko breadcrumbs and Parmesan or Asiago cheese in a small bowl.
9. Evenly sprinkle the breadcrumb mixture over the top.
10. Bake uncovered for 45-50 minutes or until golden brown and set.

6. Sausage and Bean Casserole

Sausage and Bean Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

This delicious sausage and bean casserole combines hearty, pantry-friendly ingredients for a comforting, nutritious dinner.

Ingredients

• 1 cup brown rice {or rice of your choice}
• 12 ounces of pre-cooked sausage
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup of salsa of your choice
• 1 – 15 ounce can of black beans (drained and rinsed)
• 1 – 15 ounce can of diced tomatoes with green chiles {or just plain diced tomatoes}
• 2 cups of shredded sharp cheddar cheese (divided)
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 350 derees F.
2. Cook the rice according to the package and set aside.In a large mixing bowl combine the sausage, salsa, spices, rice, beans, diced tomatoes and the rice and mix well. Add 1 cup of cheese and combine.
3. In a 9 x 13 casserole dish spray with non-stick spray. Spread the rice casserole in the dish and even it out. Sprinkle the remaining 1 cup of cheese on the casserole.
4. Bake in the oven at 350 degrees F for about 15-20 minutes or until the cheese is melted and the sausage is heated through.
5. Serve warm and garnish with cilantro.

7. Sausage and Spinach Breakfast Casserole

Sausage and Spinach Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT57M · Yield: [‘6’, ‘6 slices’]

This sausage and spinach breakfast casserole is hearty, filling, nutritious and full of flavors. Keto, high protein and gluten-free.

Ingredients

• 12 oz sausage (chicken, pork or beef, sliced)
• 2 tsp olive oil
• ½ medium yellow onion (diced)
• 2 cloves garlic (minced)
• 3 cups fresh spinach
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 12 large eggs
• ½ cup milk
• ½ cup cheddar (grated)
• 2 tsp paprika powder
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried dill
• ½ tsp dried rosemary
• ½ tsp red pepper flakes
• Salt and black pepper (to taste)

Instructions

1. Spray a 9×13 baking dish with oil.
2. Heat up your pan to medium-high heat and brown the sausage just a little bit. Do that even if the sausage is already fully cooked.
3. Cover the baking dish with the sausage.
4. Add olive oil to the same pan, add in the onion, garlic, spinach, and bell peppers. Cook until the spinach is wilted and vegetables have become tender. It will take around 6-7 minutes in total. Season with salt and black pepper to taste.
5. Cover the sausage inside the baking dish with the cooked vegetables.
6. In a large bowl, crack in the eggs, add in milk, ½ cup of grated cheddar, all of the spices, and salt with black pepper. Whisk all of those ingredients together.
7. Pour the egg mixture over the vegetables inside the baking dish. Top up with the remaining ¼ cup of grated cheddar cheese.
8. Cover the baking dish with plastic wrap and keep it in the fridge for about 2 hours to let it set.
9. Preheat the oven to 375F.
10. Bake the casserole for 45 minutes until the edges are golden brown. Let it cool down before serving.
11. Store in the fridge and reheat in the microwave before eating.

8. Chicken Zucchini Casserole

Chicken Zucchini Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘8’]

Tender bites of chicken with perfectly cooked zucchini and bell pepper in a creamy, cheesy sauce. Make use of abundant summer zucchini and get this low carb Chicken Zucchini Casserole on your menu soon!

Ingredients

• 1 tablespoon plus 2 teaspoons olive oil (divided)
• 2 pounds boneless skinless chicken breast (cut into 1-inch pieces)
• 1 teaspoon kosher salt (divided)
• 1 teaspoon garlic pepper
• 2 large zucchini (cut into ½ -inch pieces)
• 1 heaping cup chopped red and yellow bell pepper (2 small bell peppers)
• 1 teaspoon minced garlic
• 2 tablespoons butter
• ⅓ cup all-purpose flour
• 1 cup low sodium chicken broth
• 1 cup whole milk
• 3 ounces reduced fat cream cheese ((⅓ less fat Neufchatel), cut into cubes)
• 1 ¼ cups shredded part-skim mozzarella cheese (divided)
• ¼ cup shredded Parmesan (divided)
• ½ teaspoon freshly ground black pepper
• 3 tablespoons seasoned panko bread crumbs (I use Italian style)

Instructions

1. Preheat oven to 400 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
2. Heat the olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken to the pan. Season with ½ teaspoon salt and the garlic pepper. Cook, stirring occasionally, until well browned, about 6 to 8 minutes. Transfer the chicken to a medium bowl. Add the remaining 2 teaspoons of oil to the pan and return it to the heat. Add the zucchini, bell pepper and garlic and cook, stirring occasionally, until the vegetables are just barely fork tender, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken and set aside.
3. Add the butter to the pan. Stir in the flour and cook, stirring constantly, until the flour starts to brown, about 1 minute. Whisk in the broth and milk. Bring to a low boil, whisking often to smooth out the sauce as much as possible (a few small lumps are okay). Remove from the heat and add the cream cheese, ¾ cup mozzarella and 2 tablespoons Parmesan and stir until melted. Stir in the remaining ½ teaspoon salt and the black pepper.
4. Drain all of the liquid from the chicken and vegetable mixture and stir the mixture into the cheese sauce in the pan. Transfer the mixture to the prepared baking dish. Sprinkle the casserole with the remaining ½ cup mozzarella, remaining 2 tablespoons Parmesan, and the breadcrumbs.
5. Bake until the top is browned and the edges are bubbly, 20 to 25 minutes.If desired, set the oven to BROIL for the last minute of the cooking time to brown the top a little more. Remove from the oven and let it rest for 10 minutes before serving.

9. Pastitsio

Authentic Pastitsio Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’12’]

This Authentic Pastitsio Recipe or Pastichio is Greek comfort food at its best! This Greek layered casserole dish is compromised of luscious layers- pasta layers, an aromatic meat sauce layer, and a lusciously creamy and thick bechamel sauce.

Ingredients

• 2 tablespoons olive oil
• 1 onion (finely chopped)
• 3 cloves garlic (minced (optional))
• 1 lb ground beef
• 2 tablespoons tomato paste
• 1 cup water
• 1 cinnamon stick
• salt and pepper (to taste)
• 2 tablespoons parsley (chopped)
• 3/4 package Greek bucatini pasta ((375g), (I use Misko No. 2))
• 1 cup grated mitzithra (or Parmesan cheese)
• 3 egg whites ((reserve yolks for the bechamel))
• 1/2 cup butter
• 3/4 cup flour
• 5 cups milk
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 3 egg yolks
• 2 tablespoons grated mitzithra (or Parmesan cheese)
• 2 tablespoons bread crumbs
• 2 tablespoons grated mitzithra (or Parmesan cheese)

Instructions

1. Lightly grease a deep 9×13 or similar sized pan with olive oil or butter and set aside.

Meat Sauce

1. Heat olive oil in a large skillet pan over medium heat and add the onions and garlic. Saute for 2-3 minutes until they begin to soften.
2. Add the ground beef and brown it, breaking up any large chunks as you stir and cook it.
3. Once the beef is browned, add the tomato paste, cinnamon stick, parsley, salt and pepper to the meat. Add the water and bring the meat sauce to a boil, stirring frequently until the water evaporates and the meat is cooked. Remove the cinnamon stick, set aside and let cool.

Pasta

1. Meanwhile, bring a large pot of salted water to a boil and add the pasta. Cook according to package directions and then drain.
2. Place the drained pasta back in the pot and add the mitzithra (or parmesan) and egg whites, tossing to coat the pasta.

Béchamel

1. In a large saucepan, melt the butter and add the flour, stirring until it makes a thick paste or roux. Add the milk slowly, whisking continuously as you do so. Whisk until the béchamel sauce thickens and coats the back of a spoon, then remove it from the heat. Whisk in the egg yolks, mizithra, salt and nutmeg.
2. Let the mixture cool for a few minutes while you begin to assemble the pastitsio.

Assemble the pastitsio and bake:

1. Preheat oven to 350F.
2. Place half of the pasta into the greased baking pan and arrange them so that they are evenly spread.
3. Spread the meat sauce layer on top of the pasta, spreading it to make an even layer.
4. Add the remaining pasta on top of the meat sauce layer.
5. Spread the béchamel on top of the pasta layer, spreading it evenly. Sprinkle bread crumbs and mitzithra over top of the béchamel.
6. Bake the pastitsio in the oven for 45 minutes or until a nice golden crust forms. Remove from oven and let rest for 15 minutes so it can set before slicing.

10. Summer Berry Stuffed French Toast Casserole

Summer Berry Stuffed French Toast Casserole Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: 6

Summer Berry Stuffed French Toast Casserole Bake. A little cream cheese, fruit jam, strawberries and blueberries and topped with more berries! Serve with a sprinkle of powdered sugar and/or maple syrup if desired. A fairly healthy and balance breakfast or brunch!

Ingredients

• 1 large loaf brioche bread (or challah bread or similar), cut into 12 thick slices
• 4 large eggs
• 1 cup milk of your choice (I used vanilla almond milk)
• 1 teaspoon vanilla extract
• 4 ounces whipped cream cheese, (I used reduced fat)
• 1/4 cup fruit jam or jelly
• 3 cups fresh mixed berries (I used strawberries and blueberries)
• 1 tablespoon powdered sugar (for topping), optional
• maple syrup, for serving

Instructions

1. Preheat oven to 350°F.
2. Lightly spray a large casserole dish (9×13) with oil or butter.
3. In a medium bowl, whip together eggs, milk and vanilla. One at a time, dip 6 of the bread slices in the egg mixture to coat both sides, and place on the bottom of the casserole dish.
4. Add the cream cheese to the top of the bread slices and cover evenly.
5. Evenly distribute the jam or jelly on top of the cream cheese. Add half the fruit fruit (1 and 1/2 cups) on top of the jam.
6. Dip the rest of the bread slices in the egg mixture and layer on top to make sandwiches. (If there is any milk/egg mixture remaining, you can pour it on top of the bread.)
7. Bake at 350°F for 40-45 minutes or until lightly browned. Baking time will depend on the thickness of your bread slices!
8. Remove from oven and top remaining fresh fruit. Serve warm with a sprinkle of powdered sugar and maple syrup on top. Enjoy!

11. Cheesy Sausage Zucchini Casserole

Cheesy Sausage Zucchini Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

Cheesy sausage zucchini rice casserole is a perfect weeknight meal that comes together in 30 minutes. Cheesy rice with smoked sausage, and loaded with fresh zucchini.

Ingredients

• 2 tablespoons olive oil
• 1 lb Smoked Beef Sausage (cut into slices)
• ½ cup onion (diced)
• ½ cup red bell pepper (diced)
• 3 garlic cloves (minced)
• 1 cup jasmine rice
• 2 cups chicken stock
• 1 ½ cups shredded zucchini
• 1 cup shredded cheddar cheese (I use white cheddar)
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions

1. Heat a large skillet over medium-high heat and add olive oil and sliced sausages and cook just until browned about 3-4 minutes.
2. Add in diced onions, red pepper, and garlic and cook until softened about 2-3 minutes.
3. Add in the rice and stir around for 1-2 minutes to toast the rice.
4. Stir in the chicken stock and let it come to a boil. Reduce heat to the lowest setting (and smallest burner) place the lid on and cook for 18-20 minutes.
5. Remove the lid and fluff the rice with a fork, add in shredded zucchini and cheese and stir until combined.
6. Add salt and pepper to taste and serve!

12. Chicken Spaghetti

Chicken Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [’10’]

Ultra creamy spaghetti with tender chicken and plenty of cheese. Everyone always asks for seconds!

Ingredients

• 4 Cups Cooked Chicken
• 1 Pound Angel Hair Spaghetti
• 2 1/2 Cups Cheddar Cheese (Divided )
• 1 Bell Pepper (Diced)
• 1 Onion (Diced)
• 1 Teaspoon Seasoned Salt
• 2 Cans Cream of Chicken Soup
• 4 Cups Chicken Broth
• Salt/Pepper (To Taste )

Instructions

1. Preheat oven to 350 degrees F. Cook pasta according to the box directions using broth instead of water. Reserve pasta broth.
2. While pasta is cooking, saute onion and pepper until softened.
3. In a 9×13 inch casserole dish, combine chicken, spaghetti, bell pepper, onion, seasoning salt, cream soup, 1 1/2 cups of cheese. Stir in 1-2 cups of pasta broth.
4. Bake for 45 minutes or until bubbly. Top with remaining cheese.

13. Zucchini and Potato Casserole

Zucchini Potato Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘8’, ‘8 servings’]

This easy zucchini potato bake is quick to prep, full of flavor, easy to customize, and a perfect summery side dish for BBQs, potlucks, or weeknight dinners!

Ingredients

• ¼ cup olive oil
• 3 small garlic cloves (minced)
• 1 small red or yellow onion (diced)
• 1 small red or green bell pepper (diced)
• 3 medium zucchini (halved lengthwise and thinly sliced)
• 3 large russet potatoes (halved lengthwise and thinly sliced)
• ¾ cup nutritional yeast
• ½ cup dry bread crumbs
• Salt and pepper (to taste)

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine the olive oil, garlic, onion, bell pepper, zucchini, potatoes, nutritional yeast, bread crumbs, salt, and pepper. Toss until everything is evenly coated.
3. Transfer the mixture to a 9×13-inch casserole dish and spread it out evenly.
4. Bake uncovered for 30 minutes. Carefully stir the casserole, then return it to the oven and bake for another 30 minutes. Keep an eye on it during the final 10 minutes to prevent burning.
5. Remove from the oven and let it sit for a few minutes before serving.

14. Vegan Southern Squash Casserole

Vegan Southern Squash Casserole (Gluten-Free, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘8’, ‘8 Servings’]

This Vegan Southern Squash Casserole recipe is just like the old-fashioned classic! Made with fresh seasonal yellow squash, a creamy cheesy dairy-free sauce, and buttery gluten-free cracker crumb topping! It’s a perfect allergy-free side dish to feed a crowd at potlucks or holiday gatherings! Simple and easy with just 8 ingredients!

Ingredients

• 8 Cups Sliced Yellow Squash (about 4 large squash, 1/4-inch thick)
• 1 Cup Diced Sweet Onion
• 2 Cups Vegan Cheddar Cheese Shreds
• 1/2 Cup Vegan Sour Cream* (see notes)
• 1/2 Cup Vegan Mayo* (see notes)
• 3 TB Vegan Butter (divided)
• 2 Cups Crushed Gluten-Free Cracker Crumbs
• Seasonings: Salt, Pepper, Paprika, Dried Thyme (to taste)

Instructions

1. Preheat the oven to 375°F.
2. Slice your squash to 1/4-inch thickness and dice your onion. Heat 2 tablespoons of butter in a large skillet before adding the squash and onion. Add a splash of water and cover the pan to help steam the squash for about 10 minutes over medium-high heat.
3. In the meantime, mix together the sour cream, mayo, cheddar, and seasonings. Adjust seasonings to taste.
4. Once the squash has tenderized and most of the liquid has evaporated, drain it in a colander for 5 minutes.
5. Prepare the crushed cracker crumbs by melting 1 tablespoon of butter in a bowl, then adding the crushed crackers to the melted butter and mixing to coat.
6. Add the drained squash and onions to the creamy cheese mixture and toss to combine. Add the casserole filling to an 8×11 baking dish. Sprinkle the crushed crackers evenly over the top of the casserole.
7. Bake the casserole in the preheated oven for about 30-35 minutes, until the cracker top is slightly golden brown.
8. Remove and serve warm or cool completely before storing.

15. Summer Squash Casserole

Summer Squash Cassrole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘8’, ‘8 servings’]

Cheesy, summer squash casserole! Loads of zucchini and summer squash in the best lighter fare comfort food casserole! Wholesome goodness!

Ingredients

• 1 lbs (454 grams) pasta, any shape will do, but think bow-tie, penne, etc.
• 1 tbsp olive oil
• 1 lbs (454 grams) ground chicken, turkey or pork
• 1 medium yellow (cooking) onion
• 1 1/2 lbs (657 grams) summer squash, halved lengthwise and sliced thin (about 1/4″ thick)
• 1/4 cup fresh lemon juice
• 3 tbsp unsalted butter
• 3 cloves garlic, minced or finely chopped
• 1/8-1/4 tsp crushed red pepper flakes, less if kids are eating this dish (makes it spicy)
• 1 1/2 cups milk, whole 3.25% or 2%
• 2 tbsp all-purpose flour
• 1/4 cup chopped flat-leaf parsley, divided
• 3 tbsp finely chopped mixed herbs of your choice (such as thyme, oregano, basil and mint. I used 1/2 tbsp fresh basil and thyme and 1 tsp dried oregano. Use dried if you need to, just reduce the overall amount as dried is stronger)
• 1 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 3/4 cup finely grated parmesan or aged pecorino romano cheese, divided (optional*)
• 4 oz. (115 grams) mozzarella, cut into small cubes or sliced

Instructions

1. In a large pot, cook the pasta according to package directions, stopping 2 minutes before the directed time. Drain and set aside.
2. Meanwhile, preheat oven to 400° F.
3. In the same large pot (or using a different one to save cooking time), heat olive oil over medium-high heat. Add ground meat and cook, stirring and breaking up with the back of a wooden spoon. Add chopped onion after 3-4 minutes and cook until meat is browned through and onion has softened, about 3-4 minutes longer. Season lightly with salt and pepper.
4. Add squash and cook, stirring only 1-2 times until squash is browned. Add garlic and pinch of red pepper flakes and cook for 1 more minute. Add lemon juice.
5. Add butter and once melted, sprinkle with flour and stir to coat meat and squash. Very slowly, add milk (as in 1-2 tbsp to start with) and stir in so flour absorbs the milk, until all milk has been fixed with flour and a thick sauce is created.
6. Stir in all herbs (reserving 2 tbsp parsley) and season to taste with salt and pepper. 
7. Add pasta and stir into squash mixture. Add 1/2 cup parmesan and mix to combine. (Add mozzarella here and mix in, or slice it and place on top before baking for a cheesy topping). 
8. Place all ingredients in a large (or two small) casserole dishes and sprinkle with remaining parmesan and parsley. Bake for 15-20 minutes or until top has browned.
9. To freeze: let cool to room temperature and wrap well before transfer to freezer.To reheat from frozen: let defrost overnight in fridge and reheat in oven at 325° F for 20-30 minutes.

16. Taco Casserole

Taco Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This taco casserole offers a perfect blend of taco flavors all made in one pan. It’s warm, spicy, smoky and tangy. High protein and gluten-free.

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1/2 medium yellow onion (chopped)
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 2 cups tortilla chips (crushed)
• 1 14 oz can black beans (rinsed and drained)
• 1 12 oz can corn (drained)
• 1 15.5 oz jar salsa use your favorite kind
• 2 cups cheddar (shredded, divided)
• Grape tomatoes (halved)
• Scallions (chopped)
• Avocado (chopped)
• Olives (sliced)
• Lettuce (chopped)
• Cilantro (chopped)
• Sour cream

Instructions

1. Preheat the oven to 350F and prepare a 9×13 casserole dish.
2. Place a large skillet over medium-high heat and add in olive oil. Once hot, add in the ground beef and break it apart. Then, add in chopped onion and stir it well. Cook for around 5 minutes.
3. Now add chili powder, paprika, garlic powder, onion powder, and cumin. Stir well to cover the beef with the seasonings and cook for another 5 minutes.
4. While cooking the beef, cover the casserole dish with crushed tortilla chips.
5. Once you’ve cooked the beef, remove excess liquids from the skillet and add in black beans, corn, salsa, and 1 cup of cheddar cheese. Give it a stir and warm up until the cheese starts melting.
6. Cover the tortilla chips with the beef mixture from the skillet. Top up with the remaining 1 cup of cheddar cheese evenly.
7. Bake in the oven for 15-20 minutes until the cheese has nicely melted and bubbles on the sides.
8. Cover the casserole with tomatoes, scallions, avocado, olives, lettuce, cilantro and sour cream before serving. Enjoy!

17. Tex Mex Casserole

Tex Mex Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT41M · Total: PT51M · Yield: [‘9’, ‘9 slices’]

Tex Mex casserole is a comforting, easy-to-prepare dish and ideal for weeknight dinners. It’s flavorful, cheesy, full of beans and beef. High protein and gluten-free.

Ingredients

• 1 lb lean ground beef (95%)
• 1/2 cup onion (diced)
• 2 cloves garlic (minced)
• 1 tbsp tomato paste
• 3/4 cup chopped tomatoes
• 1/2 cup salsa
• 1 can black beans (drained and rinsed)
• 1 cup basmati rice (cooked)
• 2 cups cheddar cheese (grated)
• 1/4 cup green bell pepper (diced)
• Salt
• Black pepper

Instructions

1. Preheat the oven to 350F. Prepare a baking dish.
2. Heat a skillet to medium-high heat and brown up your ground beef. Break it apart while cooking. It will take around 5-7 minutes. Add some salt and black pepper to taste.
3. Drain the pan of the fats and then transfer the cooked beef onto a plate with paper towels. The paper towel will absorb the moisture and fats.
4. The skillet will have a little bit of fat left in it. Add diced onion to the skillet and cook until translucent. Around 3-5 minutes.
5. Now press in garlic cloves, stir for 60 seconds and add in the cooked beef back into the pan.
6. Add tomato paste, chopped tomatoes, and salsa into the skillet and combine well.
7. Then, add in the black beans (drained and rinsed) with cooked basmati rice. Combine all of the ingredients as well as you can.
8. Transfer the beef mixture to the baking dish. Level it out and cover it with grated cheddar cheese. Top up with green pepper.
9. Place in the oven and bake for 25 minutes. Broil for 2-3 minutes until the cheese becomes golden.

18. Tuna Noodle Casserole

Tuna Noodle Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘6’, ‘6 to 8 servings’]

Gluten-Free Tuna Noodle Casserole Recipe with no milk or cream. Healthy and satisfying!

Ingredients

• 12 ounces gluten-free noodles
• 1 Tbsp avocado oil
• 1 small yellow onion (finely chopped)
• 10 ounces baby bella mushrooms (sliced)
• 3 cloves garlic (minced)
• 2 tsp Italian seasoning
• 1 3/4 cups chicken broth (low-sodium recommended)
• 1 cup full-fat canned coconut milk
• 3 Tbsp gluten-free all-purpose flour
• 2 Tbsp rice vinegar (or cider vinegar or 1/4 cup white wine)
• 3/4 tsp sea salt (to taste)
• 1 cup peas (canned or frozen)
• 3 (5-oz) cans tuna in olive oil (undrained)
• 1 cup grated cheddar cheese (or more to taste*)
• 1/2 cup super fine almond flour
• 2 Tbsp avocado oil

Instructions

1. Cook the noodles according to package instructions (I used brown rice pasta noodles and the directions said to cook for 12 minutes – I cooked for 10 to leave the noodles al dente).
2. While the pasta is cooking, prepare the sauce. In a large skillet, heat the avocado oil over medium-high heat. Add the onion and sauté, stirring occasionally, until onion begins to brown, about 8 minutes. Add the mushrooms and garlic and continue sautéing another 2 minutes.
3. Add the Italian seasoning, chicken broth, coconut milk, and rice vinegar and bring to a full boil. Add the flour and whisk well until all of the clumps are out. Continue cooking at a boil, whisking occasionally, until sauce is very thick. Add the sea salt, peas, tuna, and cheese and stir well.
4. Preheat the oven to 375 degrees F.
5. Transfer the noodles to a large (13” x 9”) casserole dish, followed by the creamy sauce. Stir everything together until well incorporated.
6. In a small bowl, stir together the almond flour and avocado oil. Sprinkle this mixture over the casserole and bake for 20 to 30 minutes, until casserole is bubbling.
7. Serve and enjoy!

19. Healthy Chicken and Rice Casserole

Healthy Chicken and Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT65M · Yield: [‘8’, ‘8 servings’]

Healthy chicken and rice casserole recipe with just 10 simple ingredients, with no canned soup in sight and made in one pot.

Ingredients

• 1 pound raw boneless skinless chicken breasts or chicken thighs (cubed)
• 2 tablespoons oil (for frying)
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano (or Italian seasoning (I recommend))
• 1 teaspoon salt
• Ground black pepper (to taste)
• 2 cups long grain, basmati or jasmine brown rice (rinsed and drained)
• 4 1/2 cups chicken or vegetable broth (low sodium)
• 8 cups fresh broccoli florets (chopped)
• 1 cup plain yogurt (fat 2%+)
• 1/4 cup green onion (finely chopped)
• 1 cup marble or cheddar cheese (shredded)

Instructions

1. Preheat oven to 400 degrees F. Preheat large dutch oven on medium-high heat and swirl oil to coat.
2. Add raw chicken, garlic powder, oregano, salt, pepper and cook for 5 minutes, stirring occasionally.
3. Add rice and broth, stir and bring to a boil. Lay broccoli on top and do not stir, cover and bake in the oven for 40 minutes. You can also add broccoli after baking for a crunchy broccoli.
4. Remove from the oven, add yogurt and green onion, stir. Sprinkle cheese on top, cover and let stand for 5 minutes until cheese has melted. Serve hot.

20. Mexican Red Bean Quinoa Casserole

Mexican Red Bean Quinoa Casserole Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘3’, ‘3 meal prep bowls’]

When you’re missing Mexican flavors, this red bean quinoa casserole might be just what you need! It’s a vegetarian dish that’s full of flavors. On top of it, it’s budget-friendly yet very nutritious.

Ingredients

• 1 cup quinoa (uncooked)
• 1 can red kidney beans
• 1 large can corn (or 2 small cans)
• 1 can chopped tomatoes
• 2 tsp chili powder
• 1 white onion (diced)
• 1 red bell pepper (diced)
• 1 cup cheddar (shredded)
• 1/2 tsp cumin powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 cup water

Instructions

1. Preheat the oven to 350F (180C).
2. Drain red kidney beans as well as corn, then wash the quinoa. Dice white onion, red bell pepper, and grate your cheddar.
3. Now mix all of the ingredients together. Afterward, oil your pan and spread your mixture into the pan.
4. Bake it in the oven for 30 minutes. Then, turn off the heat and let the casserole sit for another 25 minutes.
5. Afterward, divide the casserole into 3 servings and store it in glass containers. They will last in the fridge for 3-4 days.

21. Easy Zucchini Ground Beef Casserole

Easy Zucchini and Ground Beef Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’, ‘6 -8 servings’]

This easy zucchini and ground beef casserole is full of nutritious veggies and packed with incredible flavor– the perfect low-carb casserole! A one-skillet meal that kids love! Giddy-up!

Ingredients

• 1-1 ½ pounds ground beef (use your favorite blend, I used 80/20 for more flavor)
• 1-2 tablespoons oil
• 1 tablespoon butter
• 2 cloves garlic (minced)
• 1 medium onion (diced)
• 3 cups zucchini (sliced or shredded)
• 1 cup yellow squash (sliced (or increase zucchini))
• 1/2 cup bell pepper (red, green, yellow or orange, diced)
• 1/3 cup sour cream (or Greek yogurt (plain))
• 4 ounces cream cheese (regular or neufchatel)
• ½-1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon tomato paste
• ½-1 tablespoon Worcestershire sauce (make sure Gluten-free if GF)
• 1 tablespoon Italian seasoning
• ½ 26 ounce jar pasta sauce (tomato sauce, spaghetti sauce; use more if using more ground beef)
• 1 ½ cups sharp white cheddar cheese (shredded (or try cheddar, jack, pepper jack, Mexican cheese and mozzarella))

Instructions

1. Preheat the oven to 350° F (175° C) and if not, using a cast iron skillet for baking, then prepare a 9×13 inch casserole dish by spraying lightly with spray oil.
2. In a large (cast iron skillet) heat oil and butter over medium heat and saute onions for 5 minutes. Add peppers and saute 2 more minutes, add garlic saute until fragrant, about 1 minute.
3. Scoot veggies to the side or remove to plate. Brown ground beef until just browned and crumbled, scoot ground beef to the side of the pan and saute sliced (or shredded) zucchini and yellow squash 4-5 minutes until tender. Then add back onions and peppers, stirring to combine.
4. Reduce heat to medium-low stirring in tomato sauce, tomato paste, Worcestershire sauce, Italian seasoning, salt, pepper mixing until combined. Stir in cream cheese and sour cream, until melted and incorporated into the meat mixture.
5. May keep in an oven safe skillet if desired or transfer to a 9×13 inch baking dish, sprinkle with shredded cheese and bake, uncovered for 20-25 minutes. Remove from oven and let sit for 10 minutes before serving.
6. See notes for how to garnish with more crispy zucchini!

22. Greek Vegetable Casserole

Greek Vegetable Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT90M · Total: PT160M · Yield: [‘8’]

Greek Vegetable Casserole is hearty vegetarian comfort food that’s satisfying enough for even the biggest meat lovers. Packed with zucchini, yellow squash, bell peppers, fresh herbs, and brown rice in a creamy ricotta-and-feta combo, it’s topped with fresh tomatoes and baked until bubbly for a delicious make-ahead meal.

Ingredients

• 2 tablespoons olive oil (plus more for oiling the baking dish)
• 1 medium onion (chopped)
• 1 large red bell pepper (coarsely chopped)
• 1 large yellow bell pepper (coarsely chopped)
• 1 medium zucchini (halved lengthwise and sliced into half-moons)
• 1 medium yellow squash (halved lengthwise and sliced into half-moons)
• 4 cloves garlic (chopped)
• 1/4 cup chopped fresh parsley (divided)
• 1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried
• 1 tablespoon chopped fresh dill or 1 1/2 teaspoons dried
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 cups cooked brown rice (loosely packed)
• 1 container (15-ounce) ricotta cheese (preferably whole milk)
• 1 cup crumbled feta cheese
• 1 large egg
• 2 tablespoons lemon juice
• salt and freshly ground black pepper (to taste)
• 2 medium tomatoes (or 1 large tomato, sliced)
• 1/4 cup pitted and halved Kalamata olives

Instructions

1. Preheat oven to 375 degrees. Lightly oil 13 x 9-inch baking dish. Set aside.
2. Heat oil over medium-high heat. Add the onion, reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.
3. Add the chopped bell pepper and continue cooking 5-6 minutes or until bell pepper begins to soften.
4. Add the zucchini and yellow squash and cook 3-4 minutes more or until zucchini begins to soften.
5. Stir in garlic, 2 tablespoons chopped parsley, oregano, dill and crushed red pepper flakes if using. Set aside to cool slightly.
6. Mix the ricotta, feta, lemon juice, and salt and pepper to taste in a large bowl. Then add the egg and stir until combined.
7. Add the vegetables and brown rice. Stir until everything is combined. Transfer to the prepared baking dish.
8. Place tomato slices over the top then sprinkle with halved Kalamata olives.
9. Bake for 45 minutes or until heated through to 165 degrees in the center and the edges are lightly browned.
10. Remove from oven and sprinkle with remaining chopped parsley.

23. Air Fryer Pork Taco Casserole

Air Fryer Pork Taco Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’]

This hearty pork taco casserole is really easy to make!

Ingredients

• Non-Stick Cooking Spray
• 2 lb ground pork
• 2 tbsp taco seasoning
• 1 cup cheddar cheese (shredded)
• 1 cup cottage cheese
• 1 cup salsa

Instructions

1. Grease a baking pan with cooking spray. Set aside.
2. Slide the Air Fryer Basket inside and adjust the temperature to 390 °F to preheat for 5 minutes.
3. In a bowl, add the pork and taco seasoning and mix well.
4. Add the cheeses and salsa and stir to combine.
5. Place the mixture into the prepared baking pan evenly.
6. After preheating, arrange the baking pan into the Air Fryer Basket.
7. Slide the basket into Air Fryer and set the time for 25 minutes.
8. After cooking time is finished, remove the baking pan from Air Fryer and set aside for about 5 minutes before serving.
9. Divide the casserole into desired-sized pieces and serve.

24. Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT85M · Total: PT100M · Yield: [‘8’, ‘8 servings’]

This Chicken Broccoli Rice Casserole features tender chicken, broccoli, and rice in a delicious homemade creamy cheese sauce. It’s comforting, flavorful, and perfect for the whole family. Note: Check out the notes section for all my time-saving tips!

Ingredients

• 1½ pounds chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1½ cups white rice
• water or chicken broth
• pinch of salt
• 5 cups fresh broccoli (cut into small florets)
• 4 tablespoon butter (divided)
• 1 large onion (finely chopped)
• 5 cloves garlic (minced)
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon freshly ground black pepper
• 4 tablespoon all-purpose flour
• 2 cups milk (2% or whole milk; at room temperature)
• 2 tablespoon dijon mustard
• 4 tablespoon cream cheese (softened)
• 2 cups cheddar cheese (shredded)
• 1 cup butter crackers ((such as Ritz) crushed)

Instructions

1. Cook the chicken: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Set aside. Transfer the chicken breasts to a large mixing bowl and drizzle with olive oil. Season with Italian seasoning, salt, and pepper. Place the chicken on the prepared baking sheet and roast for 20-22 minutes, or until the internal temperature reads 155-165°F with a digital thermometer. Remove from the oven and rest for 5-10 minutes before chopping or shredding. See notes (1).
2. Boil a large pot of water: Bring a large pot of water to a boil over high heat. We will need this in step 4.
3. Cook the rice (to al dente). Thoroughly rinse the rice in several changes of clean water. Add the rice to a medium saucepan with 1-2 teaspoons of salt and enough water that the rice is covered by at least 1 to 2 inches of water. Bring to a boil, then immediately cover and reduce the heat to low. Check the progress of the rice every 2-3 minutes by pressing a few grains between your fingers. You know it’s ready when it squishes apart. Drain any remaining liquid from the rice and rinse with cool water (to stop the rice from cooking further), then drain again. Transfer back to the pot and set aside. See notes (2)
4. Blanch the broccoli. Add the broccoli florets to the pot of boiling water. Blanch (boil) for 2-3 minutes, careful not to overcook. Drain, then immediately transfer to a large bowl filled with ice water (ice bath) to stop cooking. Pat dry with paper towels and set aside. See notes (3)
5. Preheat oven to 350°F and spray a large baking dish with non-stick cooking spray. Set aside.
6. Melt two tablespoons of butter in a large pan (with high sides) over medium heat. Add the onions and cook until soft and translucent, 6-7 minutes. Stir in the minced garlic, salt, and black pepper. Cook for an additional 30-60 seconds, stirring continuously. See notes (4)
7. Make the sauce. Melt two more tablespoons of butter in the pan and then sprinkle with flour (this will make the roux). Whisk continuously to combine. Still whisking, add the milk slowly. Continue to whisk until thickened and bubbly (do not boil). Remove from heat and add the Dijon mustard, softened cream cheese, and one cup of shredded cheddar cheese. Stir until combined and the cheese has melted. See notes (5&6)
8. Assemble: Transfer the prepared chicken, broccoli, and rice to the pan and mix well to combine. Season with additional salt and pepper to taste, then transfer to your prepared baking dish.
9. Sprinkle the remaining shredded cheese and crushed buttery crackers over the top (if using).
10. Bake for 30-35 minutes, or until hot and bubbly around the edges and the cheese is lightly browned- if the cheese and cracker topping starts to burn, loosely tent the baking dish with foil.
11. Rest and serve: Remove from the oven and rest for 5-10 minutes before serving.

25. Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [’10’]

This Cheesy Hash Brown Casserole delivers the ultimate comfort food. Creamy potatoes, flavorful cheddar, and the perfect amount of spice create a drool-worthy one-pot meal. A make-ahead casserole that comes together in 20 minutes for the win!

Ingredients

• 5 slices bacon, (cut into ½-inch pieces)
• ½ teaspoon ground black pepper
• ½ cup onion, (finely chopped )
• 3 cloves garlic, (minced)
• ¼ cup green bell pepper
• 1 30-ounce package frozen shredded hashbrown potatoes, (thawed)
• 1 10.5-ounce can condensed cream of chicken soup
• 1 cup sour cream
• 4 tablespoons unsalted butter, (melted)
• 8 ounces cheddar cheese (grated (2 cups))
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 green onions (chopped for garnish)

Instructions

1. Adjust the oven’s rack to the middle position and preheat the oven to 350℉/177℃. Lightly grease a 9″x13″ casserole dish with cooking spray.
2. Place a cast-iron skillet or pan over medium-low heat, add bacon and cook until golden and crisp, 4-6 minutes. Transfer the bacon bits to a paper-towel-lined plate and set aside. Pour off all except 1 tablespoon of the bacon drippings.
3. Add the chopped onions, garlic, and green bell pepper to the pan and cook until the onions are translucent and softened (3-4 minutes). Remove the skillet from the stove and set it aside.
4. In a large bowl, add thawed hash brown potatoes, condensed cream of chicken soup, sour cream, melted butter, shredded cheese (reserve ¼ cup for the topping), cooked onion and pepper mixture, half of the bacon bits, salt, and pepper. Stir using a spatula until thoroughly combined.
5. Pour the hash brown potato mixture into your prepared baking pan and press down slightly, creating an even layer. Cover it with foil, then bake for 45-50 minutes, or until it bubbles. The internal temperature should register at least 165-175°F/75-80℃.
6. Remove the foil, top with the reserved shredded cheese, and bake for 15 more minutes, or until golden brown and bubbly.
7. Remove the hash brown casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped green onions and the remaining bacon. Enjoy!

26. Chicken Broccoli Bake

Sweet Potato Black Bean Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Yield: [‘4’, ‘4 slices’]

This sweet potato black bean casserole is naturally sweet, cheesy, filled with yummy layers and flavorful. It’s high protein and vegetarian.

Ingredients

• 1 large sweet potato
• 14 oz can black beans (drained and rinsed)
• 14 oz can chopped tomatoes
• ½ medium yellow onion (finely chopped)
• 1 red bell pepper (chopped)
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp ground cinnamon
• 1 cup salsa (divided)
• 2-4 tortillas *
• 1 cup cheddar (grated **)
• Salt & black pepper (to taste)
• Fresh cilantro (chopped)
• Sour cream
• Mashed avocado
• Salsa

Instructions Sweet Potatoes

1. Place your large sweet potato (with peel on) on a plate with some water and microwave on the highest setting for 8-10 minutes. Let it cool down. Then, peel and cut into cubes.

Casserole

1. Spray an 8″x8″ baking dish with olive oil. Preheat the oven to 400F.
2. In a large bowl, combine diced sweet potato, black beans, chopped tomatoes, onion, bell pepper, chili powder, paprika, garlic powder, cinnamon, salt, and black pepper.
3. Spread 1/2 cup of salsa on the bottom of the baking dish. Then, cover it with a layer of tortilla. Tear it apart so it nicely fits on top.
4. Add about 2/3 of the mixture of sweet potato on top of the tortillas, and level it out so it’s well spread over.
5. Add the remaining 1/2 cup salsa on top of the layer and spread it around.
6. Now, cover with a layer of tortillas and add the rest of the sweet potato mixture. Level it out and sprinkle it over with cheddar cheese.
7. Bake in the oven for 20-25 minutes until the casserole is slightly golden brown on top. Garnish with fresh cilantro.
8. Serve with mashed avocado, sour cream and additional salsa.

27. Salsa Verde Chicken and Rice Casserole

Salsa Verde Chicken and Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’, ‘6 Servings’]

A delightful cheesy Mexican-inspired chicken and rice casserole featuring tomatillo salsa verde. Put it on repeat for busy evenings!

Ingredients

• 1 green bell pepper (diced)
• 5 cloves garlic (minced)
• 1 to 1.5 lbs boneless skinless chicken breasts (chopped)
• 1 teaspoon chili powder
• 1 cup uncooked white rice*
• 1 cup frozen (fresh, or canned corn)
• 1 ¼ cups salsa verde
• 1 ½ cups low-sodium chicken broth
• 1 tsp sea salt (to taste)
• 2 cups shredded Colby Jack cheese (divided**)

Instructions

1. Prepare the Salsa Verde up to 5 days in advance if you’re making it homemade. If not, use store-bought green tomatillo salsa and proceed forth!
2. Preheat the oven to 375 degrees Fahrenheit.
3. Add the bell peppers, garlic, chopped chicken, chili powder, white rice, and corn to a large (13” x 9”) casserole dish or baking dish.
4. Stir in the salsa verde, chicken broth, and sea salt and stir well.
5. Similarly, stir in half (1 cup) of the grated cheese.
6. Cover the casserole dish with foil and bake for 45 minutes. Remove the foil, give everything a stir, then sprinkle with the remaining (1 cup) of grated cheese.
7. Turn your oven on the high broil setting and broil for 5 to 8 minutes, or until the cheese is golden-brown.
8. Serve the salsa verde chicken and rice bake with any additional toppings, such as cherry tomatoes, avocado, lime wedges, cilantro, sour cream, etc.

28. Sweet Farmer’s Cheese Casserole

Sweet Farmer’s Cheese Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT60M · Yield: [’12’, ’12 slices’]

Farmers Cheese Casserole is the perfect breakfast dish paired with some unsweetened tea and topped with jam!

Ingredients

• 1 lb farmer’s cheese
• 2 eggs
• 2 Tbsp cream of wheat
• 3 Tbsp sugar
• 2 Tbsp sour cream
• ½ tsp vanilla

Instructions

1. Preheat the oven to 350F.
2. Combine all ingredients in a large bowl using a mixer and beating on medium-low speed until all ingredients are well blended.
3. Pour the mixture into a tart pan or any oven-safe cake form.
4. Bake for 30-35 minutes until the top is slightly browned. Let cool for 15 minutes.
5. Serve with sour cream, jam, or honey!

29. Croatian Chicken and Mushroom Quiche

Croatian Chicken and Mushroom Quiche Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M

A delicious and hearty meal option, this traditional Croatian chicken and mushroom quiche recipe is sure to satisfy.

Ingredients

• 3 eggs
• 2 medium onions (finely chopped)
• 3 cloves garlic (minced)
• 3 tbsp oil
• salt (to taste)
• 2 chicken breast (pieces finely chopped)
• 2 cups white mushrooms (diced)
• 1 tbsp Vegeta
• ¼ water (as needed)
• 1 cup sour cream
• 1 cup milk
• 2 cups shredded cheese (cheddar and mozzarella)
• 2-3 tbsp finely chopped parsley

Instructions

1. Saute the onion, garlic and oil together to release the flavors.
2. Add chopped chicken and vegeta with onion mixture and saute together for 10 minutes. Stirring occasionally.
3. Add ¼ cup water if it appears dry.
4. Add mushrooms and continue cooking over medium heat for 5-10 minutes.
5. Pour mixture into a 9×9 baking pan.
6. Beat eggs in a separate bowl with sour cream and milk. Combine well.
7. Pour over the chicken mixture in pan.
8. Bake at 370F for 30 minutes.
9. When almost done, sprinkle finely chopped parsley and shredded cheese over top.

30. Corn Casserole

Corn Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [‘8’]

I make this Corn Casserole when I need an easy side that empties before the meal is over. It comes together in one bowl from creamed corn, whole kernel corn, sour cream, butter, and corn muffin mix, then bakes soft in the middle under melted cheddar. The center should set but stay spoonable, so I bake until the middle no longer looks wet and let it rest before serving. I make it for Thanksgiving, Christmas, Easter, family dinners, and potlucks.

Ingredients

• 14 ¾ ounces creamed corn
• 15 ¼ ounces whole kernel sweet corn (drained)
• 8 ounces corn muffin mix
• 8 ounces sour cream
• 1 stick butter (melted)
• 1 cup Cheddar cheese (shredded)

Instructions

1. Set your oven to 350°F (180°C). Lightly grease a medium casserole dish.
2. In a large bowl, combine the creamed corn, drained sweet corn, corn muffin mix, sour cream, and melted butter. Stir until everything is evenly mixed.
3. Pour the mixture into the prepared casserole dish and spread it evenly. Bake uncovered for about 45 minutes, or until the top is golden and the center is set.
4. Remove from the oven, sprinkle shredded Cheddar cheese evenly over the top, and return to the oven for 5 to 10 minutes, or until the cheese has melted.
5. Let the casserole cool slightly before serving warm. Perfect as a comforting side dish for any meal!

31. Stuffed Zucchini Boats Casserole with Italian Sausage and Quinoa

Stuffed Zucchini Boats Casserole with Italian Sausage and Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT55M · Total: PT1H5M · Yield: 8

This Stuffed Zucchini Boats Casserole is so easy! You don’t even have to pre-cook the quinoa – just mix up the yummy quinoa base right in your baking dish. Even better – you can prep this recipe almost entirely ahead! • Includes Make-Ahead Steps • Gluten Free •

Ingredients

• 1 1/2 cups fat-free, reduced-sodium chicken broth
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1 cup uncooked quinoa (rinsed if needed – see note)
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 4 zucchini, each approximately 6-8 inches in length, about 2 pounds total (see note)
• 8 ounces uncooked sweet Italian turkey sausage (bulk, or links with casings removed)
• 1/2 cup reduced-fat shredded Italian cheese blend
• 1/4 cup grated parmesan cheese

Instructions

1. Preheat oven to 400°F.
2. In an ungreased 9×13 baking pan, combine broth, tomatoes with their juice, uncooked quinoa, basil, oregano, garlic powder, and salt. Stir until thoroughly combined.
3. Trim off both ends of each zucchini, and cut each zucchini in half lengthwise. Top each zucchini half with a thin layer of the uncooked sausage, pressing a bit of sausage all along each piece of zucchini. Lay each sausage-topped zucchini half, cut side up, in the baking dish, lined up side-by-side.
4. Sprinkle Italian cheese blend on top of the sausage (it’s ok if a bit of it falls down onto the quinoa mixture, but you’re trying to get most of it piled on top of the sausage). Sprinkle the parmesan cheese over the entire casserole.
5. Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking, uncovered, for about 25 minutes more, until quinoa is cooked through and cheese is golden brown.

32. Chicken Broccoli Bake

Chicken Broccoli Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT23M · Total: PT30M · Yield: [‘4’, ‘4 plates’]

This chicken broccoli bake is cheesy, filling and so yummy. A flavorful meal that’s low carb, high protein and gluten-free.

Ingredients

• 1 1/2 cups diced chicken breast
• 4 cups broccoli florets
• 1/2 cup cream cheese
• 2 tbsp mayonnaise
• ¾ cup cheddar (grated)
• 1/2 tsp garlic powder
• ½ tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375F. Spray a baking dish with oil.
2. Boil up a large pot of water. When the water is boiling, add in the diced chicken and broccoli florets. Boil them for around 5 minutes until the broccoli is tender and the chicken has cooked.
3. Drain the water and set the broccoli with chicken aside.
4. In a large bowl, combine cream cheese with mayonnaise, ½ cup grated cheddar, garlic powder, onion powder, salt, and black pepper.
5. Mix cooked chicken and steamed broccoli with the cheese mixture inside the baking dish. Level it out.
6. Sprinkle with the remaining ¼ cup of cheddar cheese.
7. Bake for 15 minutes and then broil for 2-3 minutes until the cheese goldens up.

33. Grilled Vegetable Parmesan Casserole

Grilled Vegetable Parmesan Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Yield: [‘4’]

An easy summer casserole that’s packed with grilled seasonal vegetables

Ingredients

• 1 medium eggplant (peeled if desired, and cut into round 3/4″ slices)
• 1/4 teaspoon sea salt
• 1 medium zucchini (cut lengthwise into 3/4″ strips)
• 1 large red pepper (cut in half and seeds, core removed)
• 2 medium Portobello mushroom caps
• 2 tablespoons olive oil (divided)
• 1 1/2 teaspoons Italian seasoning mix (divided)
• 12 ounces prepared or homemade tomato sauce
• 8 fresh basil leaves (more or less to taste, sliced thin)
• 3/4 cup shredded mozzarella cheese (divided)
• 1/4 cup grated Parmesan cheese
• 1/2 cup Panko crumbs

Instructions

1. Put the eggplant slices in a colander, and sprinkle/toss with the salt. Let them sit for at least 15 minutes, or until they give up some of their liquid.
2. When the eggplant is almost ready, heat the grill to medium-high, and slightly spray the grill racks.
3. Add the eggplant, zucchini slices, red pepper, and mushrooms to a large mixing bowl. Sprinkle with 1 teaspoon of Italian seasoning herb mix, and drizzle 1 tablespoon of the olive oil over the vegetables, and toss lightly to coat.
4. Place the vegetables on the hot grill, and grill them for about 4 minutes on each side, or until they’re softened and have grill marks. I like to grill my red peppers until they blacken in spots so the skins peel off. This is optional.
5. Remove the cooked vegetables from the grill, and place them back into the mixing bowl to let them cool. If desired, pull the blackened skins off the red peppers. Slice the red pepper and mushrooms into strips.
6. Heat the oven to 350°F
7. In an 8″ x 8″ baking pan or casserole dish, spread about 1/4 cup of the tomato sauce. Add one layer of the vegetables on top of the sauce. Sprinkle about 1/3 of the fresh basil leaves over half of the mozzarella cheese. Top with another 1/4 cup of tomato sauce. Add a second layer of vegetables, another 1/3 of the fresh basil leaves, and the nearly the rest of the mozzarella cheese. I like to save about 1 handful of mozzarella for the topping.Spoon or spread the rest of the sauce over the casserole.
8. In a small bowl, combine any remaining mozzarella cheese, the Panko, the 1/4 of Parmesan cheese, the remaining 1/2 teaspoon of Italian seasoning mix, and the remaining 1 tablespoon of olive oil. Toss well to combine.
9. Sprinkle the cheese/Panko blend over the top of the casserole. Cover it lightly with foil, and bake for about 25 minutes or until the cheese is melted throughout. Remove the foil for the last 10 minutes so the Panko can crisp. If a crispier topping is desired, turn on the broiler and move the casserole to the top rack for about 30 seconds – make sure it doesn’t burn!
10. Garnish with the remaining 1/3 of the fresh basil leaves. Let cool for 5 minutes before serving.

34. Cheesy Chicken Caprese Casserole

Cheesy Chicken Caprese Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 cups cherry tomatoes, halved
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup fresh basil leaves, torn
• Salt and pepper to taste
• Optional garnish: extra basil leaves

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly grease a casserole dish.
2. 2. Sauté chicken with olive oil and garlic until lightly browned; season with salt, pepper, and Italian seasoning.
3. 3. Add tomatoes and simmer 5 minutes to release juices.
4. 4. Stir in 1 1/2 cups mozzarella and Parmesan; transfer to dish and top with remaining mozzarella.
5. 5. Bake 20–25 minutes until chicken is cooked through and cheese is bubbling and golden.
6. 6. Garnish with fresh basil before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.