21 Thanksgiving Casserole Ideas 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. 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.

2. 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.

3. 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.

4. Broccoli Casserole with Turkey

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

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

Creamy and well-balanced, this keto Broccoli Casserole makes great use of leftover turkey!

Ingredients

• 3 cups turkey (diced)
• 4 ounces cream cheese (softened)
• 4 cups broccoli (cut into florets)
• 5 slices bacon (chopped)
• 1/2 cup onion (diced)
• 1 cup chicken stock
• 1/2 cup cream
• 1/2 tsp mustard powder
• 1 tablespoon lemon juice
• 1/2 cup pork panko
• 2 tablespoons butter
• 1/4 teaspoon xanthan gum (optional)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. 1. Wash and chop the broccoli into florets or bite-size pieces. Put them in a large glass bowl or measuring cup, add 1/4 cup of water and cover tightly with plastic wrap. Cook on high in the microwave for 2 minutes or until the broccoli is bright green and a bit tender. Drain and set aside.
2. 2. Fry the bacon and onion in a skillet until the bacon is lightly crisp and the onion is translucent. About 5-6 minutes. Drain all but 1 tbsp of the fat.
3. 3. Add the softened cream cheese and chicken stock to the skillet and blend well over medium-low heat. Whisk in the mustard powder and lemon juice
4. 4. Add the cream and thicken with 1/4 tsp of xanthan gum (optional).Mix until creamy and smooth.
5. 5. Fold in the drained broccoli and diced turkey. Mix well to combine.
6. 6. Pour the contents into a buttered casserole dish and top with the pork panko and dot with the butter.
7. 7. Bake at 375-F for about 10-15 minutes until golden brown and bubbling. Serve and enjoy!

5. 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.

6. Butternut Squash Cranberry Stuffing Casserole

Butternut Squash Cranberry Thanksgiving Stuffing 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: [’10’, ’10 servings’]

Switch up your Thanksgiving stuffing routine with this Butternut Squash Cranberry Thanksgiving Stuffing Casserole – you will never go back to traditional stuffing again!

Ingredients

• 12 oz package fresh cranberries ((about 3.5 cups))
• 1.5 cups orange juice
• ¾ cup sugar
• 2 cups celery (diced (about 5 medium stalks))
• 1 large onion (diced)
• Salt & pepper (to taste (about ¼ – ½ teaspoon each))
• 2 tablespoons olive oil
• 1 lb butternut squash (cubed into ½ inch pieces (about 3 cups))
• 1 cup vegetable broth (or chicken broth if not vegetarian or vegan)
• ¼ cup fresh thyme (minced)
• ¼ cup fresh sage leaves (minced)
• 1 12-oz package stuffing bread cubes / croutons ((use potato bread, if you can find it!))
• ½ cup chopped pecans

Instructions

1. Preheat oven to 350F. Grease a 3 quart casserole dish (approximately 13 x 11 inches).
2. Make the cranberry sauce: In a medium sized sauce pan, combine the cranberries, orange juice, and sugar and bring to a boil. Lower the heat and allow to simmer until cranberries start to pop, approximately 5 minutes.
3. Saute celery and onion: While the cranberries are cooking, heat 2 tablespoons olive oil in a large pan. Add the diced celery and onion, season with salt and pepper, and saute for about 5 minutes, or until the onions and celery start to soften.
4. Mix all ingredients in a bowl: In a very large bowl, combine ALL the ingredients: the cranberry mixture, onion-celery mixture, cubed butternut squash, broth, fresh thyme and sage. Mix well. Add the bread cubes and stir just to combine. Top with pecans.
5. Cover and bake: Transfer to the greased casserole dish, top with chopped pecans, and cover with foil. Bake at 350F for 40 minutes, then remove foil and continue baking for another 20 minutes, or until the butternut squash cubes are fully cooked and fork-tender. Remove from heat , garnish with fresh thyme, and allow to cool for at least 5 minutes before serving.

7. 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.

8. Cheesy Turkey Casserole

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

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

Easy flavorful leftover cheesy turkey casserole will have everyone begging for seconds.

Ingredients

• 1 cup rice (Basmati or Jasmin)
• 2 cups cooked leftover turkey (chopped)
• 1/3 cups white wine
• 1 8 oz. package mushrooms, sliced
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 cup each shredded mozzarella and cheddar cheese (divided)
• 1/2 cup parmesan cheese
• 2 tablespoons olive oil
• 1 bay leaf
• One twig fresh rosemary
• Parsley
• Salt and freshly ground black pepper

Instructions

1. In a medium-size saucepan cook rice in 2 cups lightly salted water until cooked, about 15-20 minutes.
2. Meanwhile, heat oil in a large skillet over medium heat. Add onions, bay leaf, and rosemary leaves (discard the twig). Sauté until the onions are translucent for about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds.
3. Stir in turkey and mushrooms and cook for 10 minutes. Discard bay leaf. Add wine and cooked and drained rice to the skillet and parsley. Season with salt and pepper to taste.
4. In a small bowl, mix together the cheeses. Put half of the rice mixture in a greased casserole dish. Sprinkle with 1 cup mixed cheese. Layer with the other half of the rice mixture. Top with the remaining cheese.
5. Bake in 350 degrees Fahrenheit preheated oven for 20 minutes. Enjoy.

9. 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.

10. Keto Chicken Bacon Ranch Casserole

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

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

This keto chicken bacon ranch casserole is cheesy, creamy, flavorful and filling. It’s low carb, high protein and gluten-free.

Ingredients

• 6 slices bacon (diced)
• 3 cups cauliflower florets
• 1 lb chicken breast (cooked and shredded)
• 4 cloves garlic (minced)
• ½ cup ranch dressing
• 1 cup cheddar cheese (shredded)
• ½ tsp salt
• ¼ tsp black pepper
• Parsley (chopped)

Instructions

1. Preheat the oven to 375F. Prepare a 9×13 casserole dish.
2. Heat up your skillet to medium-high heat and add in diced bacon slices. Cook them up until the bacon is crispy and golden brown. Remove from the pan onto a plate with kitchen roll on to absorb the fat.
3. Bring a pot of water to a boil, add in cauliflower florets, and boil them for 3 minutes. Remove and let them cool down. Chop them up.
4. Add cooked bacon, chopped cauliflower, shredded chicken, garlic, ranch dressing, 1/2 cup shredded cheddar cheese, salt and black pepper into the casserole dish.
5. Stir all of the ingredients until they’re combined well. Level it out.
6. Top up with the remaining 1/2 cup of cheddar cheese and bake in the oven for 10-15 minutes until the cheese has melted on the top.
7. Garnish with chopped parsley before serving.

11. 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.

12. Keto 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.

13. Keto 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.

14. Healthy Buffalo Chicken Pasta Bake

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 People’]

This buffalo chicken pasta bake recipe is made with simple ingredients including tender pasta, buffalo sauce, cooked rotisserie chicken, and gooey melted cheese. My favorite thing about buffalo chicken mac, is that it’s on the dinner table in less than 30 minutes.

Ingredients

• 4 cups penne pasta (cooked)
• 2 cups shredded chicken cooked
• 1/2 cup cottage cheese (blended (optional to blend but recommended!))
• 1/2 cup plain greek yogurt
• 1 packet ranch seasoning mix
• 1/3 cup Frank’s hot sauce
• 1/2 cup mozzarella cheese
• 1/2 cup sharp cheddar cheese
• 1/4 cup green onions

Instructions

1. Preheat the oven to 400 degrees.
2. Spray a 9 x 13 casserole dish with cooking spray and set aside.
3. Cook your pasta as directed. While pasta cooks, blend your cottage cheese in a blender until smooth texture is reached. (This step is optional but recommended! You can leave cottage cheese as is.)
4. In a large bowl, combine the cottage cheese, greek yogurt, ranch seasoning, hot sauce, and half of both cheeses. Mix well.
5. Add the cooked pasta and shredded chicken to the sauce mixture. Stir until chicken and pasta are coated.
6. Pour the pasta mixture into the casserole dish. Sprinkle the remaining cheese evenly across the top of the pasta.
7. Bake for about 15 minutes, or until the cheese is melted.
8. After cooking, top with green onions.
9. Enjoy!

15. 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!

16. 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.

17. Chicken Parmesan Casserole

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

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT60M · Yield: [‘8’, ‘8 bowls’]

This delicious chicken parmesan casserole is packed with juicy chicken, savory marinara, and gooey cheese. A an easy dump and bake casserole that is a crowd-pleaser.

Ingredients

• 1 ½ lb chicken breasts (skinless and boneless, diced into bite-size cubes)
• 4 garlic cloves (minced)
• 1 tbsp Italian seasoning
• 1 tsp oregano
• 16 oz rigatoni pasta (uncooked)
• 24 oz jar marinara sauce
• 3 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded mozzarella
• 1 cup Panko breadcrumbs
• ½ cup grated Parmesan cheese
• Fresh basil (chopped)

Instructions

1. Preheat the oven to 425F. Spray a 9×13 baking dish with oil.
2. Add chicken breasts into a bowl and cover with minced garlic, Italian seasoning, and oregano. Toss to coat the chicken and let it sit for 5 minutes.
3. Add uncooked rigatoni pasta, marinara sauce, water, raw seasoned chicken, salt, and black pepper into the baking dish.
4. Stir all the ingredients together to combine inside the baking dish.
5. Cover with aluminum foil tightly to prevent water evaporation. Pop into the oven and bake covered for 30 minutes.
6. Remove from the oven, uncover and give it a stir. There is still going to be plenty of liquid inside the casserole, and the pasta will not be fully cooked. It’s fine.
7. Cover the casserole with shredded mozzarella, breadcrumbs, and parmesan cheese.
8. Pop back into the oven and bake uncovered for 10-15 minutes until the cheese is golden brown and the pasta is tender.
9. Garnish with chopped basil before serving.

18. Meatballs Pasta Casserole

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

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘8’, ‘8 small bowls’]

This hearty meatball pasta casserole makes for a deliciously satisfying meal. Cheesy, comforting and flavorful, on top of it – high protein.

Ingredients

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated parmesan
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp Italian seasoning
• salt and black pepper (to taste)
• 1 large egg
• 2 cups uncooked penne pasta
• 1 24 oz jar marinara sauce
• 2 cups beef broth
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes (optional)
• salt and pepper (to taste)
• 2 cups mozzarella cheese (shredded)
• fresh basil (chopped)

Instructions

1. Preheat the oven to 425F. Spray a 9×13 baking dish with oil.
2. In a large bowl, combine ground beef, breadcrumbs, parmesan, garlic powder, onion powder, Italian seasoning, salt, black pepper, and egg. Combine as well as you can with your hands.
3. Let the mixture sit for 5 minutes. Then, roll the mixture into 16 meatballs. About 2 tbsp in volume each.
4. In a baking dish, add uncooked pasta, marinara sauce, beef broth, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and black pepper. Stir and combine everything well.
5. Place meatballs into the baking dish, pressing them in so they’re submerged inside the mixture.
6. Cover with aluminum foil and bake in the oven for 35-45 minutes, depending on the pasta.
7. Remove from the oven and take off the aluminum foil. Stir the casserole a little bit with a spatula without breaking apart the meatballs. Check that the pasta has cooked and is al dente. If not, return to the oven with the foil on and bake a little longer until it softens.
8. Sprinkle with shredded mozzarella, covering the whole casserole.
9. Return the baking dish back to the oven uncovered and cook for 5-10 minutes until the cheese melts and bubbles.
10. Garnish with chopped basil and serve hot.

19. Spaghetti Squash Casserole with Turkey

Spaghetti Squash Casserole with Ground Turkey and Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT55M · Yield: [‘6’]

This delicious casserole is low carb/keto friendly with plenty of protein to keep you satisfied. Spaghetti squash is delicious in this simple sauce!

Ingredients

• 1 small yellow onion (chopped)
• 1 pound ground turkey
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• ½ teaspoon Italian seasoning
• 14 ounce can diced tomatoes
• 4 ounces cream cheese
• 5 ounces baby spinach (rough chopped)
• 2 cups 6-cheese Italian blend (divided)
• 2-3 cups cooked spaghetti squash (shredded)

Instructions

1. Preheat oven to 350F and lightly spray a 2 ½ to 3-quart baking dish with cooking spray.
2. Heat the olive oil in a large skillet on medium heat. Add the ground turkey and onion. Cook and stir, breaking up the meat as it cooks. When the turkey is fully browned, add the minced garlic and stir for 30 seconds.
3. Add the can of diced tomatoes, including the liquid. Add the cream cheese. Heat and stir to melt the cream cheese.
4. When cream cheese is fully melted, add the Italian seasoning and the spaghetti squash and stir to combine. Turn off the heat.
5. Add 1 cup of the cheese plus the chopped spinach and stir.
6. Transfer the casserole mixture to the prepared baking dish. Top with the remaining 1 cup of shredded cheese.
7. Cover and bake for 30 to 40 minutes, until hot and bubbly.
8. Let the casserole set for 5 to 10 minutes, then serve.

20. 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.

21. 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.

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.