25 Keto Casserole Recipes You’ll Love

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. Taco Casserole

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

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [‘8’, ‘8 slices’]

When you’re craving for tacos, this is just the casserole you need. It’s flavorful, filling, low carb, gluten-free and high-protein.

Ingredients

• 2 tbsp olive oil
• 2.5 cups cauliflower rice
• 2 lbs lean ground beef
• 1 red bell pepper (chopped)
• 1 small white onion (chopped)
• 4 tbsp taco seasoning
• 1 tbsp tomato paste
• 1/2 cup water
• 3 cups cheddar (shredded)
• 1 cup sour cream
• 1 cup salsa
• 1 cup chopped lettuce
• 1 tomato (chopped)
• 10 black olives (sliced)
• 1 avocado (chopped)
• cilantro (chopped)
• 1 jalapeno (sliced)
• 1/8 cup mozzarella cheese (shredded)

Instructions

1. Preheat the oven to 350F. Grease up a 9×13 baking dish.
2. Heat up a frying pan to medium-high heat. Add in the olive oil and cook cauliflower rice until it’s browned up. It will take around 5-10 minutes.
3. Transfer the cauliflower to the baking dish and level it out.
4. Now, add the beef, bell pepper, and white onion to the still-hot frying pan. Drain the excess fat, add in the taco seasoning, tomato paste, and water. Stir well and cook until the liquid evaporates and the beef browns up. It will take around 7-10 minutes.
5. Transfer the beef to the baking dish and cover the cauliflower evenly.
6. Top up with cheddar cheese and bake in the oven for 10-15 minutes.
7. Once cooked, spread sour cream over the top of the casserole. Sprinkle with some extra cheddar cheese and cover the casserole with the toppings you like the most, and serve warm.

2. Bacon Cheeseburger Casserole

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

Ingredients

• 1 lb ground beef
• 6 slices bacon, cooked and crumbled
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup ketchup
• 2 tablespoons yellow mustard
• 1 teaspoon Worcestershire sauce
• 2 cups shredded cheddar cheese, divided
• 1/2 cup diced dill pickles
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Cook bacon until crisp; crumble and set aside.
3. 3. In a skillet, brown the ground beef with onion and garlic; drain excess fat.
4. 4. Stir in Worcestershire, ketchup, mustard, and beef broth; simmer 5–7 minutes until slightly thickened.
5. 5. Fold in crumbled bacon and diced pickles.
6. 6. Transfer to a casserole dish and top with 1 cup cheddar cheese.
7. 7. Bake 15–20 minutes until cheese is melted and bubbling.
8. 8. Let rest 5 minutes before serving.

3. Chorizo & Spaghetti Squash Casserole

Chorizo & Spaghetti Squash Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium spaghetti squash (about 2–3 pounds)
• 12 oz chorizo sausage, casings removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh cilantro or parsley
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Cut squash in half, scoop out seeds, bake or microwave until tender, then shred into strands with a fork.
3. 3. In a skillet, heat olive oil; cook onion and garlic until softened, add chorizo and cook until browned.
4. 4. Stir in tomatoes and season with salt and pepper.
5. 5. Combine squash strands with the chorizo mixture off the heat; mix in eggs and half of the cheese.
6. 6. Transfer to a greased baking dish, top with remaining cheese.
7. 7. Bake 20–25 minutes until set and lightly browned.
8. 8. Garnish with cilantro.

4. Chicken Pizza Casserole

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

Ingredients

• 1 lb chicken breast, cooked and shredded
• 1 cup pizza sauce or marinara
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup sliced black olives
• 1/2 cup sliced bell peppers
• 1/4 cup diced onion
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 cup grated Parmesan
• Optional: pepperoni slices 6–8 oz
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a bowl, combine chicken, sauce, peppers, onion, olives, Italian seasoning, garlic powder, salt, and pepper.
3. 3. Spread mixture into a baking dish.
4. 4. Top with pepperoni (if using) and 1/2 cup of mozzarella.
5. 5. Bake 15–20 minutes until hot and cheese melts.
6. 6. Sprinkle with remaining mozzarella and Parmesan; bake 2–3 minutes more until cheese is melted.
7. 7. Let stand 5 minutes before serving.

5. Broccoli Cheese Casserole

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

Ingredients

• 4 cups broccoli florets, steamed until just tender
• 2 cups shredded cheddar cheese
• 1 can condensed cream of mushroom soup (10.5 oz)
• 1/2 cup milk
• 1/4 cup sour cream (optional)
• 2 tablespoons butter
• 1/4 cup breadcrumbs (optional)
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a large bowl, mix broccoli, soup, milk, sour cream (if using), and 1 cup cheddar; season with salt and pepper.
3. 3. Transfer to a baking dish and top with remaining cheddar; sprinkle breadcrumbs if using.
4. 4. Dot with butter.
5. 5. Bake 20–25 minutes until bubbling and cheese is melted and golden.

6. Tuna Zoodle Casserole

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

Ingredients

• 2 cans tuna (5 oz each), drained
• 4 cups zucchini noodles (zoodles)
• 1 can condensed cream of mushroom soup (10.5 oz)
• 1/2 cup milk
• 1 cup frozen peas (optional) or 1/2 cup diced celery
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Sauté zoodles in a skillet with olive oil for 2–3 minutes until just tender.
3. 3. In a bowl, whisk together soup and milk; stir in tuna, peas, garlic powder, salt, and pepper.
4. 4. Fold in half of the cheese and combine with the zoodles.
5. 5. Transfer to a baking dish and top with the remaining cheese.
6. 6. Bake 15–20 minutes until hot and bubbling.
7. 7. Let stand a few minutes before serving.

7. Jalapeño Shrimp Veggie Bake

Jalapeño Shrimp Veggie Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2–3 jalapeños, thinly sliced
• 1 red bell pepper, diced
• 1 cup broccoli florets
• 1 cup shredded Monterrey Jack or Mexican blend cheese
• 1/2 cup sour cream
• 1/2 cup shredded cheddar
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Toss shrimp with salt, pepper, and half the garlic.
3. 3. In a skillet, sauté jalapeños, red pepper, and broccoli until just tender.
4. 4. In a bowl, mix sour cream, half the cheese, remaining garlic, and cumin.
5. 5. Layer vegetables in a baking dish; top with shrimp.
6. 6. Spoon the sauce over and sprinkle the remaining cheese on top.
7. 7. Bake 12–15 minutes until shrimp are opaque and cheese is bubbly; optional 1–2 minutes under the broiler to brown the top.
8. 8. Let rest a few minutes before serving.

8. Nacho Chicken Casserole

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

Ingredients

• 1 lb ground chicken
• 2 cups tortilla chips, crushed
• 1 cup salsa or pico de gallo
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup sliced black olives
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt to taste
• Chopped cilantro for garnish (optional)

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Cook ground chicken with chili powder, cumin, and salt until no longer pink.
3. 3. In a bowl, mix chicken with salsa, black beans, and corn.
4. 4. Layer a portion of crushed tortilla chips in a baking dish; top with chicken mixture.
5. 5. Sprinkle cheese over the tomato-topped layer.
6. 6. Bake 15–20 minutes until cheese is melted and bubbly.
7. 7. Serve topped with sour cream, olives, and cilantro.

9. Cheddar Chicken & Broccoli Casserole

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

Ingredients

• 1 lb boneless skinless chicken breasts, cubed
• 3 cups broccoli florets
• 2 cups cooked penne pasta
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1 cup milk (whole or 2%)
• 1/2 cup sour cream
• 1/2 cup chicken broth
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon黑 pepper
• 1/2 teaspoon garlic powder
• 1/2 cup breadcrumbs (optional topping)
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish.
2. 2. Cook pasta until al dente, drain and set aside.
3. 3. In a large skillet, melt butter over medium heat; sauté onion and garlic until translucent.
4. 4. Add chicken and cook until lightly browned; whisk in flour to form a roux, then gradually whisk in milk and chicken broth until smooth; simmer 3–4 minutes until thickened.
5. 5. Stir in broccoli and cooked pasta; mix in sour cream and half of the cheddar; season with salt, pepper and garlic powder.
6. 6. Transfer mixture to the prepared dish; top with remaining cheddar and breadcrumbs if using.
7. 7. Bake 20–25 minutes until bubbling and cheese is melted and golden. Garnish with parsley if desired; serve.

10. Bacon Cheeseburger Casserole

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

Ingredients

• 1 lb ground beef
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup ketchup
• 2 tablespoons yellow mustard
• 1/2 cup beef broth
• 2 cups cooked macaroni
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 tablespoon butter (optional)

Instructions

1. 1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. 2. In a skillet, crumble beef; cook with onion and garlic until browned; drain excess fat.
3. 3. Stir in ketchup, mustard, beef broth, paprika, salt and pepper; simmer 3–4 minutes to blend flavors.
4. 4. Add cooked macaroni and crumbled bacon; toss to coat.
5. 5. Transfer to the dish; top with cheddar and mozzarella cheeses.
6. 6. Bake 15–20 minutes until cheese is melted and bubbly. Let stand 5 minutes before serving.

11. Creamy Buffalo Chicken Cauliflower Casserole

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

Ingredients

• 1 lb cooked chicken breast, shredded
• 4 cups cauliflower florets
• 1/2 cup buffalo sauce
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 2 green onions, sliced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 cup breadcrumbs or crushed tortilla chips (optional)
• 1 tablespoon butter (for topping, optional)

Instructions

1. 1. Preheat oven to 375°F (190°C). Steam or boil the cauliflower until tender and roughly mash or chop into bite-size pieces.
2. 2. In a small saucepan, whisk buffalo sauce, sour cream, cream cheese and milk over low heat until smooth and warmed through.
3. 3. Fold shredded chicken and cauliflower into the sauce; season with garlic powder and salt.
4. 4. Transfer to a baking dish; sprinkle cheddar on top.
5. 5. If using, mix breadcrumbs with melted butter and sprinkle over the cheese. Bake 15–20 minutes until hot and bubbling. Garnish with green onions before serving.

12. Breakfast Casserole With Bacon, Cauliflower, and Cheese

Breakfast Casserole With Bacon, Cauliflower, and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 slices bacon
• 2 cups cauliflower florets, riced or finely chopped
• 8 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 cup diced bell peppers
• 1/2 cup diced onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter or oil

Instructions

1. 1. Preheat oven to 350°F (175°C). Lightly grease a casserole dish.
2. 2. Sauté cauliflower in a bit of butter until tender; set aside.
3. 3. Whisk eggs with milk, salt and pepper.
4. 4. Stir in cauliflower, bacon and vegetables; sprinkle half of the cheddar into the mixture.
5. 5. Pour into dish and bake 18–22 minutes until almost set. Top with remaining cheese and bake 3–5 more minutes until cheese is melted and casserole is set.

13. Enchilada Casserole

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

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 1 cup beef broth
• 6 small corn tortillas, cut into strips
• 1 cup black beans, rinsed and drained (optional)
• 1 cup corn kernels
• 1 cup shredded cheddar cheese
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt to taste
• Optional toppings: sour cream and cilantro

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch dish.
2. 2. Cook beef with onion and garlic until browned; drain fat; stir in cumin and chili powder.
3. 3. Add enchilada sauce, broth, beans and corn; simmer 5 minutes to blend flavors.
4. 4. Layer half of the sauce mixture in the dish, cover with half the tortilla strips, and sprinkle with cheese. Repeat layers and finish with cheese on top.
5. 5. Bake 20–25 minutes until hot and bubbly. Serve with optional sour cream and cilantro.

14. Pizza Casserole

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

Ingredients

• 1 lb ground Italian sausage
• 1 cup pepperoni slices
• 2 cups cooked pasta (penne or rotini)
• 2 cups pizza sauce or marinara
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Optional toppings: sliced olives, mushrooms, bell peppers

Instructions

1. 1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. 2. Brown sausage in a skillet; drain fat; add pepperoni and optional vegetables, then stir in pizza sauce.
3. 3. Toss with cooked pasta; transfer to dish and sprinkle with mozzarella and parmesan.
4. 4. Bake 15–20 minutes until cheese is melted and bubbly. Let stand a few minutes before serving.

15. Chicken Cordon Bleu Casserole

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

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, pounded to even thickness
• 6 slices ham, chopped
• 1 1/2 cups shredded Swiss cheese
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Optional chopped fresh parsley

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. 2. In a bowl, whisk soup, milk and mustard; season with salt and pepper.
3. 3. Layer chicken and ham in the dish; pour sauce over; top with Swiss cheese.
4. 4. Mix breadcrumbs with melted butter and sprinkle over the top.
5. 5. Bake 25–30 minutes until hot and bubbly and the chicken is cooked through. Garnish with parsley if desired.

16. Creamy Buffalo Chicken Zucchini Noodle Bake

Creamy Buffalo Chicken Zucchini Noodle Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless chicken breast, cooked and shredded
• 4–5 large zucchini, spiralized into noodles (zoodles)
• 1 cup buffalo sauce
• 1/2 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup blue cheese crumbles (optional)
• 1/4 cup sour cream
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
2. 2. If desired, lightly roast zucchini noodles for 3–4 minutes to remove extra moisture; pat dry.
3. 3. In a saucepan, melt cream cheese with buffalo sauce and sour cream until smooth.
4. 4. Toss shredded chicken with sauce; fold in zucchini noodles; spread evenly in the dish.
5. 5. Top with mozzarella and blue cheese; bake 12–18 minutes until cheese is melted and casserole is heated through.

17. Easy Sausage Casserole

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

Ingredients

• 1 lb Italian sausage, sliced
• 1 cup diced onion
• 1 cup sliced bell peppers
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup shredded cheddar cheese
• 2 cups cooked rice
• 1/2 cup breadcrumbs
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C). Grease a 9×13 inch dish.
2. 2. Brown sausage with onion and peppers; drain any excess fat; add garlic and cook 1 minute more.
3. 3. Stir in cream of mushroom soup and cooked rice; season with salt and pepper.
4. 4. Transfer to dish; top with cheddar cheese and breadcrumbs mixed with a little olive oil.
5. 5. Bake 15–20 minutes until hot and bubbly; lightly browned on top.

18. Reuben Casserole

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

Ingredients

• 1 lb corned beef, shredded
• 2 cups sauerkraut, well drained
• 1 cup Swiss cheese, shredded
• 1/2 cup Thousand Island dressing
• 4 cups rye bread cubes (or 2 cups rye bread chips)
• 2 tablespoons butter, melted
• 1/2 teaspoon caraway seeds (optional)
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 350°F (175°C). Lightly grease a baking dish.
2. 2. Layer half of the bread cubes in the dish; top with corned beef and sauerkraut.
3. 3. Drizzle dressing over the mixture; sprinkle with half of the Swiss cheese.
4. 4. Add remaining bread cubes over the top and sprinkle with remaining cheese and caraway seeds if using.
5. 5. Dot with melted butter; bake 25–30 minutes until heated through and cheese is melted. Serve warm.

19. Tuna & Broccoli Casserole

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

Ingredients

• 8 oz pasta (elbow or shells), cooked and drained
• 2 cups broccoli florets, steamed until crisp-tender
• 2 cans tuna in water (5 oz each), drained
• 10.5 oz can condensed cream of mushroom soup
• 3/4 cup milk
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup breadcrumbs
• 1 tablespoon melted butter
• Salt and pepper to taste
• Optional: 1/4 teaspoon garlic powder

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Cook pasta until al dente, drain and set aside.
3. 3. In a large bowl whisk soup and milk until smooth.
4. 4. Stir in tuna, broccoli, pasta, and 1/2 cup cheddar; season with salt, pepper, and garlic powder if using.
5. 5. Transfer mixture to a lightly greased casserole dish.
6. 6. Top with remaining cheddar, parmesan, and breadcrumbs; drizzle with melted butter.
7. 7. Bake 25–30 minutes until bubbling and lightly golden on top.
8. 8. Let stand 5 minutes before serving.

20. Mexican Tater Tot Casserole

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

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning (or 1 tablespoon chili powder, cumin, garlic powder)
• 1 cup corn kernels
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup chunky salsa
• 1 cup shredded Mexican blend cheese
• 1 (28 oz) bag frozen tater tots
• Sour cream and chopped cilantro for serving (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a skillet, brown beef; drain fat; add taco seasoning and 1/4 cup water; simmer 3–4 minutes.
3. 3. Stir in corn, black beans, and salsa; cook 2 minutes to heat through.
4. 4. Spread mixture in a 9×13 inch baking dish.
5. 5. Arrange tater tots in a single layer over the top.
6. 6. Bake 25–30 minutes until tots are crispy and casserole is hot.
7. 7. Sprinkle cheese over the top; bake 5–7 minutes until melted.
8. 8. Serve with sour cream and cilantro if desired.

21. Mustard Pork Casserole

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

Ingredients

• 1 lb pork loin, cut into 1-inch cubes
• 2 cups small potato cubes
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 3/4 cup chicken broth
• 3 tablespoons Dijon mustard
• 3 tablespoons whole grain mustard
• 1/2 cup sour cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a skillet, heat oil; brown pork cubes; season with salt and pepper; remove.
3. 3. In the same skillet, sauté onion and garlic until translucent.
4. 4. Layer potatoes in the bottom of a casserole dish; top with pork and onions.
5. 5. Stir together brothy mustards and pour over the mixture.
6. 6. Cover and bake 40–45 minutes until potatoes are tender.
7. 7. Remove cover; stir in sour cream; return to oven for 5–10 minutes.
8. 8. Garnish with parsley if desired and serve.

22. Mac and Cheese with Pulled Pork

Mac and Cheese with Pulled Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz elbow macaroni, cooked and drained
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1 cup pulled pork, shredded
• 1/2 cup breadcrumbs (optional topping)
• Salt and pepper to taste
• 1 tablespoon butter for topping

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. Cook pasta until al dente; drain.
3. 3. In a saucepan, melt butter; whisk in flour to make a roux; cook 1 minute.
4. 4. Slowly whisk in milk; simmer until thickened; stir in cheddar and mozzarella until smooth.
5. 5. Stir in pulled pork; season with salt and pepper.
6. 6. Combine sauce with pasta and transfer to a baking dish.
7. 7. Sprinkle breadcrumbs over the top; dot with a little butter.
8. 8. Bake 15–20 minutes until hot and bubbling.
9. 9. Let stand 5 minutes before serving.

23. White Lazy Lasagna

White Lazy Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 lasagna noodles (regular or no-boil)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 2 cups cooked shredded chicken
• 1 1/2 cups béchamel sauce (milk + butter + flour)
• 2 cups fresh spinach, chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional pinch of nutmeg

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Mix ricotta with spinach, garlic, salt, pepper (and nutmeg if using).
3. 3. Spread a thin layer of béchamel in a baking dish.
4. 4. Layer noodles, then ricotta mixture, chicken, and a portion of mozzarella; repeat layers.
5. 5. Finish with mozzarella and parmesan on top.
6. 6. Cover and bake 25–30 minutes until heated through; uncover and bake 5–10 minutes more.
7. 7. Let stand 5 minutes before serving.

24. Eggplant Lasagna

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

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch strips
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 1/2 cups marinara sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Salt eggplant slices and let stand 15 minutes to draw moisture; pat dry.
3. 3. Brush eggplant with olive oil and roast on a sheet pan 15–20 minutes until tender.
4. 4. In a bowl, combine ricotta, garlic, oregano, salt, and pepper.
5. 5. In a baking dish, spread a thin layer of marinara; add a layer of eggplant; spread ricotta mixture; top with mozzarella; repeat layers; finish with parmesan.
6. 6. Bake 25–30 minutes until bubbly and cheese is melted.
7. 7. Rest 5 minutes before serving.

25. Bacon Asparagus Breakfast Casserole

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

Ingredients

• 6 slices bacon, chopped
• 2 cups asparagus, trimmed and cut into 1-inch pieces
• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 3 cups cubed day-old bread (or torn sourdough)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter for greasing pan

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. Cook bacon until crisp; drain on paper towels; set aside.
3. 3. In the same pan, sauté asparagus briefly in bacon grease, 2–3 minutes; season lightly.
4. 4. Whisk eggs, milk, salt, pepper in a bowl.
5. 5. In a separate bowl mix bread cubes, cheese, bacon, and asparagus.
6. 6. Pour egg mixture over and toss to coat; let sit 5 minutes to soak.
7. 7. Transfer to a greased baking dish; dot with butter.
8. 8. Bake 25–30 minutes until set and golden.
9. 9. Let cool a few minutes 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.