21 High Protein Fall Casseroles Under 500 Kcal

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. Southwest Chicken Casserole

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

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT75M · Yield: [‘6’, ‘6 plates’]

Bold southwest flavors meet tender chicken and rice in this easy casserole. High in protein, gluten-free, and perfect for meal prepping!

Ingredients

• 1 cup basmati rice (uncooked)
• 1/2 medium yellow onion (finely chopped)
• 2 garlic cloves (minced)
• 1 cup chicken broth
• 1.5 lbs chicken breasts (skinless & boneless, cut into 1-inch cubes)
• 1 14 oz can black beans (rinsed and drained)
• 1 12 oz can corn (drained)
• 16 oz jar salsa
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1 cup cheddar cheese (shredded)

Instructions

1. Preheat the oven to 360F and prepare a 9×13 casserole dish.
2. Cover the bottom of the casserole dish with basmati rice, chopped onion, minced garlic and chicken broth. Combine all of the ingredients inside the casserole dish.
3. Now add chicken, black beans, corn, salsa, chili powder, paprika, and black pepper. Stir slightly to combine, but keep the rice at the bottom of the casserole dish as much as possible.
4. Level all the casserole ingredients out and sprinkle with shredded cheddar cheese.
5. Cover with foil and bake for 45 minutes. Then remove the foil and bake for another 10 minutes uncovered until the cheese melts.

2. Cheesy Philly Casserole

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

Recipe details: Prep: PT15M · Cook: PT38M · Yield: [‘8’, ‘8 slices’]

Enjoy a Keto Cheesy Philly Casserole for a healthier twist. Quick to make and deliciously satisfying, it’s perfect for any low-carb meal plan.

Ingredients

• 1 tbsp olive oil
• 1 large yellow onion (chopped)
• 2 lbs lean ground beef
• 1 tsp smoked paprika
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 3 large bell peppers (any color, I used red) (sliced into strips)
• 4 oz cream cheese
• 4 oz Provolone cheese (grated)
• Salt and black pepper (to taste)

Instructions

1. Preheat the oven to 350F. Prepare a baking dish.
2. Heat a large skillet over medium-high heat, and add in the olive oil.
3. Add in the onion and cook for 2-3 minutes.
4. Now add in the ground beef, smoked paprika, Italian seasoning, and garlic powder. Break the ground meat apart and cover it with seasonings. Cook until browned, around 7-10 minutes.
5. Stir in the peppers and cook for another 5 minutes.
6. Add the cream cheese and stir well to combine all of the ingredients.
7. Transfer all of the mixture into a baking dish, level it out, and cover with grated Provolone cheese.
8. Bake in the oven for 15-20 minutes until all the cheese has melted and serve hot.

3. 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.

4. Healthy Chicken Broccoli Casserole

Healthy Chicken Broccoli 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: [‘8’, ‘8 servings’]

This Healthy Chicken Broccoli Casserole recipe is creamy, cheesy, and wonderfully hearty – yet under 250 calories per serving! This chicken broccoli pasta bake omits canned soup, heavy cream and/or butter, using your choice of pasta, and lighter dairy options, for a wholesome, healthy mid-week family casserole!

Ingredients

• 2 1/2 cups whole wheat pasta
• 3 cups vegetable or chicken stock (low sodium)
• 2 cups cooked chicken or turkey (cubed)
• 1 lb broccoli (cut into small florets)
• 1 cup whole milk
• 2 tbsp cornstarch
• 2 tsp garlic powder
• 1 tsp oregano (dried)
• 1 tsp basil (dried)
• 1/2 tsp salt
• 1/8 tsp red pepper flakes
• Ground pepper (to taste)
• 1 cup marble cheese (shredded)
• Cooking spray

Instructions

1. Preheat oven to 375 degrees F and spray 9 x 13 baking dish with cooking spray. Set aside.
2. In a large pot, add stock and bring to a boil. Add pasta and cook for 5-6 minutes or al dente, stirring occasionally. Do not drain.
3. In a small bowl, whisk together milk and cornstarch and add to the pot with pasta along with garlic powder, oregano, basil, salt, red pepper flakes and black pepper. Cook for a few minutes until thickened, stirring once or twice.
4. Turn off heat and add cooked chicken and broccoli. Stir, transfer to previously prepared baking dish and bake covered for 15 minutes.
5. Sprinkle with cheese, turn off the oven and “bake” until cheese is melted.
6. Serve hot.

5. Broccoli Cauliflower Casserole

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

Recipe details: Prep: PT7M · Cook: PT28M · Total: PT35M · Yield: [‘8’, ‘8 bowls’]

This casserole is cheesy, delightful, subtly sweet and packed with good veggies. Perfect when you have some leftover sausage to cook with. It’s low-carb and gluten-free.

Ingredients

• 1 lb broccoli florets
• 1/2 lb cauliflower florets
• 1 tbsp olive oil
• 1/2 large yellow onion (finely chopped)
• 5 cloves garlic (minced)
• 12 oz smoked Polish sausage (sliced into thick pieces)
• 8 oz cream cheese
• ½ cup sour cream
• 2 tbsp Dijon mustard
• 2 cups cheddar cheese (shredded, divided)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400F, spray 9×13” baking dish with olive oil.
2. Fill up a large pot with water, place it over high heat and bring it to boil. Add broccoli and cauliflower florets. Boil them for 3-5 minutes until they’ve softened. Remove from the pot and drain well.
3. In a medium bowl, combine cream cheese, sour cream, Dijon mustard, 1 cup cheddar cheese, salt and black pepper.
4. Place a skillet over medium high heat. Add in olive oil and onion. Cook for 3 minutes until translucent. Then, add in the garlic and cook for around 30s.
5. Add in the smoked sausage and cook for 3-5 minutes until the sausage browns up. Make sure you’re stirring throughout, so the sausages brown up equally.
6. Now, transfer broccoli, cauliflower and browned sausage to a baking dish. Add in the cream cheese mixture.
7. Stir to combine all of the ingredients inside the baking dish, level them out and cover with the remaining 1 cup of cheddar cheese.
8. Bake in the oven for 15 minutes until the cheese has melted and the top is slightly golden brown. Serve right out of the oven.

6. Ground Turkey Pasta Bake

Ground Turkey Pasta Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT55M · Yield: [‘8’, ‘8 servings’]

Ground Turkey Pasta Bake is a family friendly casserole made with ground turkey, pasta, kale, and a light sprinkling of bubbly melty cheese.

Ingredients

• 1 pound ground turkey (extra lean)
• 3 cups whole wheat penne or fusilli pasta (uncooked (10 ounces))
• 4 – 5 cups kale ( stems removed & chopped)
• 1 large onion ( finely chopped)
• 4 large garlic cloves ( minced)
• 1 tablespoon olive oil ( extra virgin)
• 1 tablespoon oregano (dried)
• 1 teaspoon rosemary (dried)
• 1 teaspoon basil (dried)
• Pinch of red pepper flakes
• 1/2 teaspoon salt
• Ground black pepper ( to taste)
• 28 ounces tomato sauce (low sodium)
• 1 tablespoon honey or maple syrup
• 1 tablespoon balsamic vinegar
• 1 cup pasta water
• 2 cups mozzarella cheese (shredded & divided (6 ounces))
• 1/3 cup Italian parsley (chopped)
• Cooking spray (I use Misto)

Instructions

1. Cook pasta al dente as per package instructions, undercooking by 4 minutes. Drain, reserving 1 cup of pasta water, and set aside. Preheat oven to 350 degrees F and spray 9 x 13 baking dish with cooking spray.
2. In the meanwhile, preheat large skillet on medium heat and add olive oil. Add onion and garlic, sauté for 2 – 3 minutes, stirring occasionally. Add oregano, rosemary, basil, pinch of red pepper flakes, salt and pepper. Cook for 30 seconds, stirring a few times. Add ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally.
3. Add tomato sauce, honey, balsamic vinegar and pasta water. Stir, bring to a boil and simmer for 2 minutes. Add kale and stir to combine.
4. Now add cooked pasta and stir to combine more.
5. Transfer half of the mixture in previously prepared baking dish and sprinkle with 1 cup cheese. Add remaining pasta meat mixture and sprinkle with remaining 1 cup cheese. Cover with foil and bake for 20 minutes.
6. Remove from the oven, let stand for 10 minutes, garnish with parsley and serve hot. With a glass of red wine. OMG, so good!

7. Wild Rice Chicken Casserole

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

Recipe details: Prep: PT10M · Cook: PT110M · Total: PT120M · Yield: [‘6’, ‘6 servings’]

An incredibly cozy, comforting chicken casserole recipe that will please the whole family!

Ingredients

• 1 cup wild rice
• 1 medium-sized yellow onion (chopped)
• 4 large carrots (peeled and chopped)
• 5 stalks celery (chopped)
• 3 cups low-sodium chicken broth
• 1 cup full-fat canned coconut milk
• 4 Tbsp butter (or ghee)
• 1/4 cup gluten-free all-purpose flour
• 2 tsp garlic powder
• 3/4 tsp sea salt (to taste)
• 1 lb chicken breasts (chopped)
• 2/3 cup hazelnuts (chopped, optional)
• 1/3 cup fresh parsley (chopped)

Instructions

1. Preheat the oven to 350 degrees F. Add the wild rice, onion, chopped carrots, celery and broth to a large casserole dish. Cover with foil and bake on the center rack of the preheated oven 1 hour and 15 minutes.
2. A few minutes before the rice has finished cooking, add the coconut milk, butter, flour, sea salt and garlic powder to a small saucepan. Bring to a full boil, then reduce the heat to a simmer. Whisk consistently until mixture has thickened, about 4 to 5 minutes.
3. Once the veggies and rice have finished baking, remove the foil. Stir in the sauce and raw chopped chicken. Increase oven heat to 425 degrees F. Place casserole back in the oven and bake another 20 to 25 minutes, until casserole is bubbly and chicken is cooked through.
4. Top with chopped hazelnuts (optional) and chopped parsley.
5. Serve heaping portions and enjoy!

8. Yogurt Monkey Bread Casserole

Greek Yogurt Monkey Bread Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT70M · Yield: [’20’, ’20 balls’]

Indulgent cinnamon-sugar monkey bread with a protein boost from tangy Greek yogurt. This healthier version delivers all the comfort you crave, perfect for brunch or your morning coffee.

Ingredients

• 2 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 3/4 tsp salt
• 1 3/4 cup thick Greek yogurt (I used 5%)
• 1/4 cup brown sugar
• 1 tbsp cinnamon
• Leftover coating
• 1 tbsp maple syrup
• 1 tbsp Greek yogurt
• 1 tbsp maple syrup

Instructions

1. Preheat the oven to 350F. Line a square baking dish with parchment paper and spray with oil. I use a 9’’x9’’ baking dish.
2. In a large bowl, combine all purpose flour, baking powder and salt. Give it a good mix.
3. Add in the Greek yogurt and mix with a spatula; the dough will get too thick and you’ll want to start mixing with your hands. Oil them first, as the dough will be sticky. I used coconut oil.
4. Knead the dough until it forms a sticky ball.
5. Divide the dough into smaller balls with your oily hands. Roll them, you should have a total of 18-20 balls.
6. Then, in a small bowl, combine brown sugar and cinnamon.
7. Roll the balls in this cinnamon mixture until they’re fully covered with it.
8. Place each ball in the baking dish until you fill it up.
9. Press each ball a little so the balls touch each other.
10. Add 1 tbsp of maple syrup to the leftover mixture of cinnamon and give it a good mix. Then, drizzle the balls with the mixture.
11. Bake in the center of the oven for 35-40 minutes.
12. While the bread is baking, combine Greek yogurt with maple syrup in a small bowl to form glazing.
13. When the monkey bread is ready and has cooled down for a few minutes, cover it with the glaze and serve immediately. It tastes best warm.
14. If you want to store the bread and eat it later, use the glazing just before serving because it’s made of dairy.

9. Sweet Potato Black Bean Casserole

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.

10. Jalapeno Popper Casserole

Keto Jalapeno Popper 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’, ‘8 bowls’]

Discover a new favorite with this Keto Jalapeno Popper Casserole! It’s a cheesy, spicy, low-carb, gluten-free and high-protein.

Ingredients

• 4 chicken breasts (boneless, skinless, cubed)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and black pepper (to taste)
• 8 oz cream cheese
• ½ cup heavy cream
• 5 jalapeno peppers (seeded and diced)
• 2 cups mature cheddar cheese (shredded)
• 6 slices bacon (cooked, chopped)

Instructions

1. Preheat the oven to 375F. Spray a casserole dish with oil.
2. Place chicken breasts on the bottom of the casserole. Cover with garlic powder, onion powder, salt and black pepper. Give it a good mix to cover the chicken with seasonings.
3. Then add cream cheese and heavy cream and combine well.
4. Cover the casserole dish with jalapenos and cheddar cheese.
5. Bake in the oven for 40-45 minutes until the chicken is fully cooked.
6. Top up with cooked bacon crumbles before serving.

11. Lazy Lasagna Casserole

Lazy Lasagna 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’, ‘6 bowls’]

Comforting lasagna casserole that’s so easy to make. Cheesy, saucy, and satisfying, it’s a healthy twist on your favorite comfort food with 32g of protein.

Ingredients

• 2 cups uncooked penne pasta
• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 large yellow onion (chopped)
• 1 tbsp garlic powder
• 2 tsp Italian seasoning
• Salt (to taste)
• Black pepper (to taste)
• 1 cup cottage cheese
• 24 oz jar of pasta sauce
• 8 oz mozzarella cheese (shredded)
• Basil (chopped)

Instructions

1. Preheat the oven to 350F and grease a 9×13 casserole dish. Boil penne pasta according to instructions, just 1 minute less than instructed, to keep it al dante. Drain it.
2. Place a skillet over medium-high heat. Add in the olive oil, ground beef, onion, garlic powder, Italian seasoning, salt and black pepper. Stir all of the ingredients together, breaking the meat apart. Cook for 7-8 minutes until the beef has browned.
3. Add in the cottage cheese and stir it in well.
4. Pour over the pasta sauce and mix well.
5. Stir in the cooked pasta.
6. Transfer the mixture to the greased casserole dish and level it out.
7. Top up with mozzarella cheese.
8. Bake in the oven for 15 until the cheese is bubbly and golden brown on the edges.
9. Garnish with chopped basil before serving.

12. 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.

13. Sweet Potato and Ground Beef Casserole

Sweet Potato 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: PT35M · Total: PT50M · Yield: [‘4’, ‘4 Servings’]

This nutritious healthy casserole recipe is packed with protein, complex carbohydrates, fiber, and vitamins. Plus, it’s satisfying and delicious! A great clean dinner recipe that feels like comfort food.

Ingredients

• 1 Tbsp avocado oil
• 1 medium-sized yellow onion (chopped)
• 3 cloves garlic (minced)
• 1 pound ground beef
• 1 tsp Italian seasoning
• 1 medium-sized vine-ripened tomato (chopped, optional)
• ¾ tsp sea salt (to taste)
• ¼ tsp black pepper (to taste)
• 2 medium-sized sweet potatoes (chopped)
• 5 ounces baby spinach
• 1.5 to 2 cups grated cheese*

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Heat the avocado oil in a large Dutch oven (or thick bottomed pot or large skillet with a deep lip) over medium high heat. Add the chopped onion and sauté, stirring occasionally until softened, about 3 to 5 minutes. Add the garlic and ground beef and use a spatula or a wooden spoon to break the meat into small chunks. Brown the meat for a couple of minutes before stirring in the Italian seasoning, chopped tomato, sweet potatoes, Italian seasoning, salt, and pepper. Cover the pot with a lid and cook, stirring occasionally, for 5-10 minutes, or until the sweet potatoes have begun to soften.
3. Add the spinach to the pot and cover it with the lid. Cook for 1 to 2 minutes, until the spinach has wilted.
4. Transfer the sweet potato and ground beef mixture to a large casserole dish and spread it into an even layer. Sprinkle the top with grated cheese.
5. Bake on the center rack of the preheated oven for 15 to 25 minutes, or until the cheese has melted and has reached your desired level of golden brown deliciousness.
6. Serve in big bowls, and enjoy! You can sprinkle chopped green onions over this delicious recipe if you’d like.
7. Store leftovers in an airtight container in the refrigerator for up to 5 days.

14. Chicken Bacon Ranch Casserole

Chicken Bacon Ranch Casserole (Fast & Easy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’, ‘8 servings’]

Your whole family will love this easy chicken bacon ranch casserole! It’s fast, creamy, cheesy, low carb, and needs just 7 common ingredients.

Ingredients

• 4 cups Boneless skinless chicken breasts ((cooked, cubed or shredded))
• 8 slices Bacon ((cooked, chopped))
• 3 cloves Garlic ((minced))
• 1 cup Ranch dressing
• 1 cup Mozzarella cheese ((shredded, divided))
• 1 cup Cheddar cheese ((shredded, divided))
• 5 cups Broccoli ((cut into florets))
• 1 lb Frozen spinach ((thawed, squeezed to drain well))

Instructions

1. Preheat the oven to 375 degrees F (191 degrees C).
2. If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green.
3. Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9×13 in (23×33 cm) glass or stoneware casserole dish. (Alternatively, you can mix everything directly in the casserole dish.)Optional tip: If you like extra ranch flavor, add 1-3 teaspoons of ranch seasoning mix, in addition to the dressing.
4. Top with remaining shredded mozzarella and cheddar cheeses.
5. Bake for about 15 minutes, until hot and bubbly.

15. Zucchini Beef Casserole

Keto Zucchini Beef 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’, ‘6 bowls’]

This Keto Zucchini Beef Casserole is a low-carb, gluten-free, high-protein dish with savory beef, tender zucchini, and a cheesy topping.

Ingredients

• 1 1/2 lb ground beef
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp Italian seasoning
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 medium zucchini (cubed)
• 4 oz cream cheese (softened)
• ½ cup cheddar cheese (shredded and divided)
• ½ cup mozzarella cheese (shredded and divided)
• Parsley (chopped)

Instructions

1. Preheat the oven to 400F. Spray a 7″x11″ casserole dish with oil.
2. Heat up a large skillet over medium-high heat. Spray it with a little bit of oil and add in the ground beef.
3. Season the beef with garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Break the mince apart and stir to cook until the meat has browned up. It will take 5-7 minutes.
4. Add in the cubed zucchini, give it a stir, and cook for a minute or so.
5. Now stir in the cream cheese, let it melt, and fully incorporate. It should take around 2-3 minutes.
6. Remove the skillet from the heat and add in 1/4 cup of cheddar cheese and 1/4 cup of mozzarella cheese into the beef and give it a mix.
7. Transfer the mixture into the casserole dish. Level it out and cover the casserole with the remaining 1/4 cup of cheddar cheese and 1/4 cup of mozzarella cheese.
8. Bake in the oven for 10 minutes until cheese melts. Garnish with parsley before serving.

16. Teriyaki Chicken Casserole

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

Recipe details: Prep: PT5M · Cook: PT47M · Total: PT52M · Yield: [‘4’, ‘4 bowls’]

This casserole is teriyaki chicken in a dish with veggies. Umami, licious and full flavors. It’s high protein and low fat.

Ingredients

• 3/4 cup soy sauce (low-sodium)
• 1/2 cup water
• 1/4 cup honey
• 1/2 tsp ground ginger
• 2 garlic cloves (minced)
• 2 tbsp cornstarch
• 2 tbsp water
• 1 lb chicken breasts (boneless and skinless)
• 1 cup broccoli florets
• 1 cup carrots (chopped)
• 1 cup snow peas
• 3 cups white rice (cooked)

Instructions

1. Preheat the oven to 350F. Spray a 9×13 baking dish with oil.
2. In a saucepan, combine soy sauce, water, honey, ground ginger and minced garlic. Place over medium-high heat and bring to a boil for a minute.
3. While the sauce is boiling, combine cornstarch with water. Pour the mixture into the saucepan and stir until the sauce starts to thicken.
4. Place the chicken breasts in the baking dish. Place all the vegetables around the chicken and pour 1 cup of the sauce all over the baking dish.
5. Cover the baking dish with foil and bake in the oven for 30 minutes until the chicken is fully cooked.
6. Take the baking dish out and shred the chicken while still in the pan with two forks.
7. Add in cooked white rice, stir the baking dish, and pour over most of the remaining sauce.
8. Return to the oven and cook for 10 minutes uncovered. Let it cool down for 5 minutes and drizzle with the remaining sauce before serving.

17. Buffalo Chicken Sweet Potato Casserole

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

Recipe details: Prep: PT15M · Cook: PT60M · Yield: [‘8’, ‘8 slices’]

Craving something hearty and healthy? This buffalo chicken sweet potato casserole is filling, satisfying, one-pan meal comforting to your heart and soul. It’s gluten-free and high-protein.

Ingredients

• 2 lbs chicken breasts (boneless and skinless, cut into cubes)
• 5 medium sweet potatoes (cut into small cubes)
• 2 broccoli heads (cut into small florets)
• 1 cup buffalo sauce
• 1/2 cup olive oil
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/2 tsp salt
• 1 tsp black pepper
• 1 cup cheddar (shredded)
• Green onion (chopped)

Instructions

1. Preheat the oven 425F and spray a 9×13 casserole dish with oil.
2. In a small bowl, combine buffalo sauce, olive oil, garlic powder, onion powder, salt, and black pepper.
3. In a large bowl, combine sweet potatoes with half of the buffalo sauce mixture until all of the sweet potato is covered.
4. Add the sweet potato to the baking dish and roast in the oven for 30 minutes, flipping the potatoes halfway. It’s important to make sure the potatoes cook through.
5. Add the chicken and broccoli to the same large bowl, add the rest of the buffalo sauce, and combine well to coat the ingredients.
6. After 30 minutes have passed, add broccoli and chicken on top of sweet potatoes. Bake for another 20-25 minutes until the chicken has fully cooked.
7. Finally, sprinkle the casserole dish with cheddar cheese. Broil for 3-5 minutes until the cheese has melted.
8. Garnish with green onion.

18. 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.

19. 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!

20. Chicken and Butternut Squash Biscuit Casserole

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

Recipe details: Prep: PT40M · Cook: PT12M · Total: PT52M · Yield: [‘6’]

This comforting casserole contains butternut squash, parsnips, onions and mushrooms for a stew-like level of spoonable goodness, topped with golden biscuits!

Ingredients

• 1 Tablespoon olive oil
• 2 Tablespoons butter
• 1 small yellow onion (chopped)
• 1 leek (white and light green parts only, chopped)
• 1 lb. chicken (chopped into bite sized pieces (I used a mixture of Harvestland’s boneless skinless chicken thighs and breasts))
• 8 ounces mushrooms (sliced)
• 2 cloves garlic (minced)
• 1 Tablespoon fresh rosemary (minced)
• 1 teaspoon salt
• Pepper
• 3 Tablespoons flour
• 1 1/2 cups low sodium chicken broth
• 3 cups chopped butternut squash
• 1 cup chopped parsnips
• 9 – 12 Biscuits (store bought or homemade)

Instructions

1. Preheat the oven to 425 degrees. If you’re making the biscuits from scratch, you can go ahead and make the dough now and set it aside until you’re ready to bake the casserole.
2. In a dutch oven or other heavy bottomed pot, melt the butter and oil over medium heat. Add the onion and leeks and saute until starting to soften and brown, about five minutes. Add the chopped chicken and cook until browned on the outside. Stir in the mushrooms and garlic and cook for an additional 1-2 minutes. Sprinkle the entire mixture with salt, pepper, and flour. Add the chicken broth, using it to scrape up any browned bits on the bottom of the pan. Add the butternut squash and parsnips and bring the mixture to a boil. Cook, stirring often, until mixture is thickened. Reduce heat to low and continue to simmer an additional 5-10 minutes or until squash is tender. Remove from heat.
3. Pour the mixture into an 8 x 8 inch baking pan or other 2 quart casserole dish. Top with the biscuits, spacing them about 1/2 inch apart. then bake for 12-14 minutes or until biscuits are golden and cooked through.

21. Fajita Chicken Casserole

Fajita Chicken 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: [‘4’, ‘4 chicken breasts’]

Cheesy fajita chicken casserole recipe that’s perfect for family dinner. Low carb, high protein, and gluten-free!

Ingredients

• 4 small chicken breasts (skinless, boneless)
• 1 tbsp olive oil
• 1 red bell pepper (seeded and cut into strips)
• 1 green bell pepper (seeded and cut into strips)
• 1 yellow onion (finely chopped)
• 1 cup mozzarella (shredded)
• Fresh cilantro (chopped)
• 1 tsp cumin powder
• 1 1/2 tsp chili powder
• 2 tsp garlic powder
• 1 tbsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400F. Spray a baking dish with oil.
2. In a small bowl, combine Fajita seasoning ingredients. Use most of it to cover the chicken breasts, but leave a little bit aside for vegetables.
3. Place chicken breasts in the baking dish and drizzle with olive oil. Now, top them up with bell peppers and onion. Sprinkle with the remaining Fajita seasoning.
4. Finally, top them up with shredded mozzarella.
5. Bake in the oven for 25-30 minutes until the chicken is cooked through. It will depend on how thick the chicken breasts are; the thicker they are, the longer they’ll take to cook.
6. Once cooked, broil for 2 minutes to crisp up the top. Garnish with cilantro 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.