31 Coziest Winter Casseroles

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. 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!

2. French Onion Mushroom Casserole

French Onion Mushroom Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘6’]

Imagine the best bowl of French Onion Soup you’ve ever had, only in casserole form. *Peeling pearl onions can be very easy if you follow this step-by-step photographic guide.

Ingredients

• olive oil for the pan
• 1¾ pounds pearl onions (click here for How to Peel Pearl Onions)
• 8 ounces Crimini mushrooms, (washed and dried, thinly sliced)
• 1½ tablespoons thyme, (finely chopped)
• 2 cups beef broth
• ½ cup dry red wine
• 5 tablespoons unsalted butter, (softened, divided)
• 2 tablespoons all-purpose flour
• 1 (approximately 2 foot) skinny French baguette
• 1½ tablespoons garlic, (minced, divided)
• 1½ cups Swiss cheese, (grated, divided)
• sea salt and freshly ground black pepper

Instructions

1. Set the oven. Preheat the oven to 375°F, and adjust a rack to the top third.
2. Peel and cook the onions. Peel the onions (here’s how). Then coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the peeled onions and sauté them, stirring periodically, until they’re nicely caramelized, 15 to 20 minutes.
3. Add the mushrooms and thyme to the onions and cook. Add a bit more oil to the pan, and add the mushrooms. Again, stirring periodically, sauté until they’re nicely caramelized, about 10 minutes. Mix in the thyme and cook until it’s very aromatic, about 30 seconds.
4. Deglaze the pan. Turn the heat to low and pour in the beef broth and wine to deglaze the pan. Use a wooden spatula (if you have one — otherwise a spoon), to gently scrape any bits of stuck onion and/or mushroom from the bottom of the pan, and incorporate it into the liquid. Turn the heat to high and bring to a boil. Then reduce the heat to low again and simmer.
5. Make a roux and add it to the onion mixture. Meanwhile, add 2 tablespoons of the butter to a small sauté pan and melt it. With the heat on low, whisk in the flour. (This is a roux and will thicken the sauce.) Using a whisk, mix the roux into the onion mixture. Again, turn the heat to high and bring to a boil. Then immediately reduce the heat to the lowest setting and let this simmer, uncovered, for about 15 minutes. Season to taste with salt and pepper. (Here’s How to Season to Taste.)
6. Prepare slices of the bread for the bottom of the casserole. While the sauce is simmering, cut about about ¾ of the baguette into thin slices, diagonally — about ½ inch thick. Place the slices on a baking sheet and set aside. In a small bowl, mix 2 tablespoons of the butter with 1 tablespoon of the garlic and spread each slice of bread with it. Sprinkle with salt and pepper and place the baking sheet in the preheated 375°F oven until the edges are golden, 10 to 15 minutes. Remove from the oven and add the now toasted slices to the bottom of an (approximately) 9 x 13 x 2-inch baking dish. Set aside, and leave the oven on.
7. Prepare cubes of the bread for the top of the casserole. Cut the remaining ¼ of the baguette into small cubes and add them to the same baking sheet you used for the slices. Mix the remaining 1 tablespoon of butter with the remaining ½ tablespoon of garlic and melt it in the microwave, or a tiny sauté pan. Drizzle this over the cubed bread on the baking sheet and sprinkle with salt and pepper. Toss gently with your hands to be sure it’s well mixed. (Be careful as the baking sheet might still be hot!) Place this in the oven (still at 375°F), until golden, 10 to 15 minutes. Remove from the oven and set aside. Leave the oven on.
8. Assemble. Sprinkle ½ cup of the cheese evenly over the toasted slices of bread in the baking dish. Pour the onion sauce evenly on top and then evenly distribute the cubed, toasted bread on top of that. Sprinkle evenly with the remaining 1 cup of cheese.
9. Bake. Bake in the (still) preheated 375°F oven until it’s bubbling along the edges, about 20 minutes.
10. Cool and serve. Let it cool for about 10 minutes and then serve.

3. Layered Enchilada Casserole

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

Recipe details: Prep: PT15M · Cook: PT45M · Yield: [‘8’, ‘8 servings’]

Layered enchilada casserole is a quick and easy dish that skips the rolling of the tortillas. Layers of ground meat, cheese and mild green enchilada sauce make this a family favorite.

Ingredients

• 1 1/2 pounds ground turkey or ground beef
• 1 1/2 Tablespoons Olive oil
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 4 oz can can (diced green chilies)
• 28 oz can enchilada sauce (green or red)
• 1 1/2 cups frozen corn
• 18 corn tortillas
• 16 ounces Sharp cheddar cheese (shredded)
• Start with 1/2 to 1 teaspoon each and season to your taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1 Tablespoon chili powder
• Salt and pepper (to taste)

Instructions

1. Heat olive oil in a large skillet over a medium heat. Add onions and cook until translucent, about 5 minutes.
2. Add ground turkey or ground beef, and garlic, and continue cooking over medium heat until meat is browned and nearly cooked through. Add spices, chili powder, salt and pepper and continue cooking until meat is done. Check seasoning, adding more if desired.
3. Add corn and chilies, stir. Set mixture aside.
4. In a 13″ X 9″ baking dish, pour a little of the enchilada sauce in the dish to moisten the bottom. Begin by layering in this order: 6 tortillas, on the bottom of the dish, overlapping to fit. Add 1/2 meat mixture, 1/3 cheese and about 1/3 of the green enchilada sauce. Repeat. Finish by topping with six more tortillas, remaining sauce and 1/3 of the grated cheese.
5. Cover with aluminium foil and bake at 350 degrees F. for about 45 minutes or until hot and bubbly.
6. Serve with sour cream and chopped cilantro.

4. 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.

5. Butternut Squash Casserole

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

Recipe details: Prep: PT25M · Cook: PT60M · Total: PT85M · Yield: [‘6’, ‘6 servings’]

This Butternut Squash Casserole is filled with tender roasted butternut squash, thick-cut maple bacon, spiced apple, kale, and plenty of cheese. Topped with buttery panko breadcrumbs and baked until golden brown, this comforting casserole is rich, festive, and delicious – the perfect autumn comfort food.

Ingredients

• 1 (4-pound) butternut squash (peeled and cut into 1-inch pieces)
• 2 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon dried sage
• ½ teaspoon paprika
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 pound Thick-sliced maple bacon (roughly chopped)
• 2 cups kale (woody stems removed and roughly chopped)
• 1 cup pecans (chopped)
• ¼ cup maple syrup
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• ½ cup panko breadcrumbs
• 2 tablespoon brown sugar
• ¼ cup butter (melted)
• 1 large gala apple (cored and diced)
• 2 cups smoked gouda or mozzarella cheese (cut into 1-inch cubes, divided)

Instructions

1. Preheat oven to 400℉ and line a large baking sheet with parchment paper or aluminum foil.
2. Toss the squash and olive oil together on the prepared sheet pan. In a small bowl, combine the dried thyme, salt, dried sage, paprika, ground cinnamon, and ground nutmeg. Sprinkle the herbs and spices over the squash and gently toss to coat the squash with the herbs.
3. Transfer the butternut squash to the oven and bake for 10 minutes, gently toss and continue to bake until fork-tender, approximately 10-15 minutes more.
4. In the meantime, cook the bacon in a large skillet over medium heat until crispy. Drain most of the fat from the pan, leaving only about 2 tablespoons.
5. Add the kale and cook until it is tender, stirring often, about 5 minutes. Then, stir in the chopped pecans, maple syrup, salt, and cinnamon. Remove from heat and allow it to cool for at least 15 minutes.
6. Combine the breadcrumbs and brown sugar in a medium bowl, then stir in the melted butter and set aside.
7. In a large bowl, toss together the roasted butternut squash and bacon mixture, along with the chopped apple and ¾ of the cheese.
8. Grease a large 9×13-inch casserole dish and pour the filling into the pan. Arrange the remaining cheese pieces around on top, then sprinkle the breadcrumb mixture on top.
9. Transfer to the oven and bake for 25-30 minutes or until the top turns golden and crispy. Garnish with fresh oregano if desired.

6. 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.

7. Cheesy Beef and Pasta Casserole

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

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

This cheesy beef and pasta casserole is the ultimate easy comfort food. Made with seasoned ground beef, mushrooms, tomato sauce, pasta, and plenty of melted mozzarella for a family-friendly dinner.

Ingredients

• 1 pound lean ground beef
• 1 medium onion (chopped)
• 8 ounces mushrooms (chopped)
• 4 garlic cloves (minced)
• 2 teaspoons olive oil
• Salt and black pepper (to taste)
• 24 ounces tomato sauce or marinara sauce
• 24 ounces frozen cavatelli pasta
• 2 1/2 cups shredded mozzarella cheese

Instructions Make the Beef

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook for 3–4 minutes until softened.
3. Add mushrooms and cook for 2–3 minutes.
4. Stir in garlic and cook for 30 seconds until fragrant.
5. Add the ground beef and break it apart with a wooden spoon. Cook until browned.
6. Season with salt and black pepper.
7. Pour in the tomato sauce and stir well. Simmer for 5 minutes.

Assemble The Casserole

1. Preheat oven to 400°F.
2. Spread the frozen cavatelli in a large casserole dish.
3. Pour the beef sauce over the pasta and stir to combine evenly.
4. Top with shredded mozzarella cheese.
5. Cover tightly with foil.
6. Bake for 20 minutes.
7. Remove foil and bake another 5–10 minutes until the cheese is melted, bubbly, and lightly golden.
8. Let rest for 5 minutes before serving.

8. Stuffed Cabbage Casserole

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

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

This stuffed cabbage casserole is the perfect way to make lazy cabbage rolls for a filling and hearty weeknight meal!

Ingredients

• 1 pound extra lean ground beef
• 14 ounces frozen bell pepper and onion strips ((1 package))
• 14 ounces diced tomatoes with green chilies ((1 can))
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 cups shredded cabbage
• 1 cup shredded cheddar jack cheese

Instructions

1. Add the ground beef and the frozen pepper and onion strips into a large skillet over medium high heat. Saute while breaking up the ground beef until the beef is almost fully cooked.
2. Drain the can of diced tomatoes until most of the liquid is gone, then mix it into the skillet with the beef along with the paprika, oregano, garlic powder, and onion powder.
3. Top the beef/tomato mixture with the cabbage and cover with a lid. Reduce the heat to medium, and cook for 15 minutes until the cabbage is tender.
4. Remove the lid and mix the cabbage into the beef/tomato mixture. Top with cheese and recover for 5 minutes or until the cheese is melted.

9. 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.

10. Sausage and Spinach 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.

11. Cornbread Casserole with Hatch Chiles

Green Chile Cornbread Casserole (with Hatch Chiles) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT30M · Total: PT95M · Yield: [’10’]

This Green Chile Cornbread Casserole is deliciously rich, hearty, and it happens to be gluten-free. Made with fire-roasted Hatch chiles and fresh corn, this cheesy, make-ahead casserole is perfect for brunch or served alongside chili or a salad for dinner.

Ingredients

• 12 roasted & peeled Hatch chiles
• 1 tablespoon olive oil
• 2 cups thinly sliced red onion
• 1 teaspoon minced garlic
• 2 cups fresh corn kernels ((from about 2 ears of corn))
• ¾ teaspoon smoked paprika
• 2 cups corn meal
• ¾ teaspoon baking soda
• 1½ tablespoons granulated sugar
• 1¼ teaspoons sea salt
• 1¾ cups buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, (melted)
• 2 cups grated cheddar cheese

Instructions

1. Prep the chiles. Roast and peel the Hatch Chiles — here’s How to Roast and Peel Peppers. Cut the stem end off of each one and carefully, use a small paring knife or your fingers, to make a slit in each of the peppers to open them and remove the seeds.
2. Preheat the oven to 375°F.
3. Cook the onion and garlic with corn and paprika. Coat a large sauté pan with the olive oil and place it over medium heat. Add the onion and garlic, and cook until the onions are soft and beginning to brown, about 7 minutes. Add the corn and paprika to the pan and cook for another 2 minutes or so, just to blend the flavors. Set aside.
4. Make the batter. In a large mixing bowl, combine the cornmeal, baking soda, sugar and salt. Make a small well in the middle and add the buttermilk and eggs. Mix until the batter is smooth. Fold in the melted butter and the onion-corn mixture.
5. Layer the components. Place 6 of the peppers, smooth side down, in a nonstick, 9 X 13 X 3-inch baking pan. (If your pan is not nonstick, drizzle the bottom lightly with olive oil.) Set the remaining 6 peppers aside. Pour about 2 cups of the batter evenly over the peppers and sprinkle with ¾ cup of the cheese. Gently add a layer of the remaining 6 peppers, smooth side down, on top of the cheese. Pour the remaining batter (about 2½ cups) over the peppers, and sprinkle with the remaining 1¼ cup of the cheese.
6. Bake. Bake in the preheated 375°F oven until it begins to brown on top and the batter is set, about 25 minutes. If the casserole is finished, but the top is not as brown as you’d like, place it under the broiler for about 30 seconds.
7. Cool and serve. Let the casserole cool in the pan for at least 20 minutes before serving.

12. 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.

13. Spaghetti Squash Casserole with Meatballs

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

Recipe details: Prep: PT10M · Cook: PT75M · Total: PT85M · Yield: [‘8’, ‘8 servings’]

Not only is this spaghetti squash casserole with meatballs a healthy dinner option but leftovers make for an delicious and freezer friendly meal.

Ingredients

• 1 spaghetti squash
• 2 jars pasta sauce (about 24 ounces each)
• 12 ounces frozen precooked meatballs
• 1 jar pesto (about 6 ounces)
• 1 1/2 cups Parmesan cheese
• salt and pepper (to taste)

Instructions

1. Begin by preheating your oven to 400 degrees and then line a baking sheet with aluminum foil or spray with non-stick spray. Wash your spaghetti squash and cut it in half going lengthwise.
2. Bake your squash for 45 minutes. Note that if you have a larger spaghetti squash you may need to cook it longer.
3. Let it cool and then scoop the seeds and stringy bits out. Use a fork to shred the spaghetti squash.
4. Combine the squash noodles and pesto together. Mix well and then add the pasta sauce in. Add the mixture to a well greased 9 x 13 inch casserole dish.
5. Garnish generously with shredded Parmesan cheese. You can add the meatballs on top to bake or bake them separately on a baking sheet.
6. Bake at 350 degrees for 30 minutes or until the cheese is melted. You can broil for 30 seconds to get the cheese extra melted.

14. Veggie Pasta Bake

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

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

This Veggie Pasta Bake is a perfect easy and comforting vegetarian pasta casserole. With a variety of veggies and cheese, this vegetable pasta bake is great for crowds, easy to freeze and reheat, and convenient for meal prep!

Ingredients

• 1 lb ziti noodles or pasta of choice
• ½ lb mushrooms, diced
• 1 small zucchini, diced
• 1 medium onion, diced
• 3/4 tsp salt
• 1 tsp paprika
• 3 Tbsp parsley, chopped
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1 Tbsp Italian seasoning
• 1 cup grated Mozzarella cheese ((or Parmesan Cheese if not vegetarian))
• 1-2 cups shredded Mozzarella Cheese ((or shredded cheese of choice))
• 4 eggs
• 1/4 cup milk
• 3 cups jar tomato sauce, divided
• Dried parsley or basil, for topping

Instructions

1. Preheat oven to 375 degrees F.
2. Rub or spray the inside of 9×13 pan or casserole dish with olive oil or butter.
3. Prepare pasta according to package directions. While pasta is cooking, saute veggies and spices over medium heat for 10 minutes.
4. Add cooked pasta, cheese and veggies to medium bowl and stir to combine.
5. In a small bowl, whisk together eggs and milk and add to pasta, cheese and veggies.
6. Pour half of pasta, cheese and veggie mixture into casserole dish. Pour over half the marinara sauce. Repeat again for second layer.
7. Sprinkle extra cheese and dried herbs on top and bake for 30-35 minutes, or until cheese has melted and top begins to brown.  Let cool and enjoy.

15. Creamy Carrot Casserole

Creamy Carrot 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: [’12’]

This creamy carrot casserole with cracker topping is a simple and tasty side dish for a holiday brunch or dinner party! Easy to make ahead and prep ahead of time – a classic vegetarian holiday side for Thanksgiving for Christmas.

Ingredients

• 3 lbs carrots (sliced diagonally into coins)
• 2 cups water (save 1 cup of carrot cooking liquid)
• 1 cup mayonnaise (use plant-based if vegan)
• 2 tablespoons Dijon mustard
• 4 cloves garlic (minced/pressed)
• 1 tablespoon onion powder
• 1 tablespoon Herbes de Provence
• 1 teaspoon Sea Salt
• 4 tablespoons butter
• 1 cup Crackers (use Ritz crackers for a vegetarian, or dairy free for a vegan version)

Instructions

1. Preheat oven to 375 Fahrenheit.
2. Steam the carrots: Bring 2 cups of water to a boil, add a steam insert, and steam the carrots for 6-7 minutes or until softened.  You can also pressure cook them for 2 minutes, and quick release the pressure.
3. Reserve 1 cup of the carrot cooking liquid, and drain the rest.
4. Transfer carrots to a large 13×9 baking dish.
5. Mix the mayonnaise, Dijon mustard, minced garlic, onion powder, herbs de Provence, salt, and pepper in a small bowl.  Add 1/2 cup of reserved cooking liquid to thin (if you need the sauce thinner, add 2 tablespoons of water at a time until desired consistency is reached).  Pour over carrots.
6. In that same bowl, combine melted butter and crushed cracker crumbs. Spread evenly over the top of the carrots.
7. Bake for 30 minutes or until hot and bubbling at the edges. Serve and enjoy!

16. King Ranch Beef Casserole

King Ranch Beef 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: [’12’]

This Beefy King Ranch Casserole recipe is one of our favorite dinners! It’s Tex Mex in casserole form. Layers of ground beef, cheese, tortillas make a dish the whole family will enjoy.

Ingredients

• 2 pounds ground beef (lean)
• 1 yellow onion (diced)
• 1 cup green bell pepper (or red bell pepper, diced)
• ½ teaspoon salt
• 10 flour tortillas (8-inch, quartered)
• 3 cups shredded Mexican-blend cheese or cheddar cheese
• 10 ounces Campbell’s Cream of Mushroom Soup with Roasted Garlic
• 3/4 cup sour cream
• ¾ cup chicken broth
• 10 ounces diced tomatoes (canned, drained)
• 4.5 ounces diced green chilies (canned)
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• ¼ teaspoon black pepper
• diced green onions, diced tomatoes, fresh cilantro, sour cream, crushed Doritos

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. 
2. To a large skillet, add the ground beef and diced onions. Sauté for 7-8 minutes, crumbling the beef as it cooks. In the last 3 minutes of cooking, add the bell pepper and salt, and continue to sauté until the meat is completely cooked through and the peppers have started to soften. 
3. Transfer the meat mixture to a paper towel lined plate to drain the grease. 
4. Next, make the creamy sauce. To a saucepan, add condensed soup, sour cream, chicken broth, drained tomatoes, diced green chiles and seasonings. Heat over medium heat, whisking frequently for 3-4 minutes until the mixture begins to bubble. Remove from the heat.
5. Next, assemble the casserole. Spray a 9×13’’ casserole dish with cooking spray. 
6. Place half of the tortilla pieces in the bottom of the baking dish. It is okay if they overlap a bit.
7. Top the tortillas with half of the cooked ground beef and pepper mixture, then half of the cream sauce.  Then, sprinkle half of the cheese over the top.
8. Make a second, final layer by placing the remainder of the quartered tortillas, the ground beef mixture, the sauce mixture, and finally the rest of the shredded cheese.
9. Bake for 35-40 minutes, or until the cheese is fully melted and starting to brown. 
10. Remove from the oven and allow to cool for 10-15 minutes before slicing. 
11. Serve topped with optional garnish; diced green onions, black olives, diced tomatoes, fresh cilantro, and/or a dollop of sour cream. 

17. Keto Chicken Cauliflower Casserole

Keto Chicken Cauliflower 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 is a comforting, delicious, flavorful and cheesy casserole made just in one pan. It’s low carb, high protein, gluten-free and soo yummy.

Ingredients

• 2 cups cooked chicken (shredded)
• 1 cup riced cauliflower (uncooked)
• 6 strips bacon (cooked and chopped)
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cream cheese
• 1/4 cup heavy cream
• 1 cup cheddar cheese (shredded)
• Parsley (chopped)

Instructions

1. Preheat the oven to 350F and spray the casserole dish with oil.
2. In a large bowl, mix together all of the ingredients except for the cheddar cheese and parsley. Then, mix in 1/2 cup of cheddar cheese.
3. Add the mixture to the casserole dish and level it out. Then, cover with the remaining 1/2 cup of cheddar cheese.
4. Bake in the oven until the cheese gets bubbly. It will take about 20 minutes.
5. Garnish with chopped parsley before serving.

18. Ravioli Spinach Bake

Baked Ravioli Casserole (Lasagna Shortcut!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

This tasty Ravioli Casserole is an easy alternative to lasagna and a great meatless dinner the whole family will love!

Ingredients

• 2 cups marinara sauce
• 1/4 teaspoon crushed red pepper
• 20 ounces cheese ravioli
• 6 ounces fresh spinach
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix the marinara and crushed red pepper and set aside.
3. Cook ravioli according to package instructions until they are just al dente (not mushy).
4. Before draining ravioli, stir in fresh spinach until slightly wilted (10-20 seconds). Drain well.
5. In an 11×7 baking dish, spread about half of the marinara mixture, then distribute about half of the ravioli/spinach on top of the marinara, then top with about half of the shredded cheese.
6. Distribute the remaining ravioli/spinach on top of the cheese, then spread with the remaining sauce.
7. Cover the dish with foil and bake about 25 minutes.
8. Remove the dish from the oven, sprinkle the remaining cheese on top, and bake uncovered for an additional 5-10 minutes or until the cheese is melted.

19. 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.

20. 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.

21. 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.

22. Cheesy Chicken Tater Tot Casserole

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

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘8’]

Cheesy Chicken Tater Tot Casserole checks all of the boxes with creamy chicken, mixed veggies, and crispy tater tots on top!

Ingredients

• 2 cups rotisserie chicken ((shredded))
• 2 cups frozen mixed vegetables ((thawed to room temperature))
• 1 (10.5) ounce can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1/4 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 2 cups Colby Jack cheese ((shredded))
• 1 (28) ounce package frozen tater tots

Instructions

1. Preheat the oven to 375°F. Grease a 13 x 9 inch baking dish.
2. In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, sour cream, milk, grated parmesan, garlic powder, onion powder, basil, salt, and pepper. Mix well.
3. Stir in the shredded Colby Jack cheese and mix well. Spread the mixture evenly in the prepared baking dish.
4. Arrange the frozen tater tots in a single layer over the chicken mixture, covering it completely.
5. Bake the casserole in the preheated oven for 35-40 minutes, or until the tater tots are golden brown and crispy, and the casserole is heated through and bubbly.
6. Remove the casserole from the oven and let it cool for 5-10 minutes before serving.

23. 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.

24. Mac and Cheese Casserole

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

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘8’, ‘8 servings’]

This easy Mac and Cheese Casserole is made with elbow macaroni, a mix of cheeses, buttery cracker crumbs, and crispy bacon for the ultimate creamy and cheesy experience. I love making this for my family because I can have it ready in about an hour, and it’s the kind of comforting meal we all look forward to.

Ingredients

• 1 pound elbows macaroni (cooked per box directions, aim for al dente)
• 1 tablespoon olive oil
• 4 tablespoons butter (unsalted)
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 cup heavy whipping cream (or light cream)
• 1 can of 14 oz. evaporated milk
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground thyme (optional)
• 1 teaspoon paprika (optional)
• 1 teaspoon mustard powder
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup sour cream
• 4 oz. cream cheese (cubed and at room temperature)
• 3 cups cheddar cheese (freshly grated or buy pre-shredded)
• 1 cup mozzarella cheese (freshly grated or buy pre-shredded)
• 1 1/2 cups cracker crumbs (I used Ritz crackers)
• 6 tablespoons (unsalted butter melted)
• 1 cup mozzarella cheese (shredded)
• 1 cup cheddar cheese (shredded)
• 10 bacon slices (cooked)

Instructions

1. Preheat oven to 350 degrees F.
2. Lightly grease a 9×13 baking dish with butter or with non-stick cooking spray. Set aside.
3. Cook pasta according to the box directions, aiming for al dente. Drain, mix with olive oil, and set aside.

Cheese Sauce:

1. Place a large saucepan over medium heat, and once it’s hot, add the butter. Stir and melt the butter, being careful not to burn it.
2. Add the flour and whisk until thoroughly combined with the melted butter.
3. While still whisking, gradually add the milk, stirring to combine. Take your time, and don’t rush through this step.
4. In a small bowl, whisk cream and cornstarch until fully combined and the cornstarch is fully dissolved. Add the mixture to the pan and stir to combine.
5. Add the evaporated milk and stir to combine. Add onion powder, garlic powder, ground thyme, paprika, mustard, red pepper flakes, and salt.
6. Stir over medium heat, bring the mixture to a boil, and let it simmer for about 2 minutes.
7. Stir in sour cream and cream cheese until thoroughly combined. If the sauce is too thick, add more milk or some chicken broth. Taste and adjust for salt and pepper.
8. Reduce heat to low and add 3 cups of cheddar cheese and 1 cup of freshly grated or pre-shredded mozzarella cheese. Stir to combine until the cheese is fully melted.
9. Remove the pan from heat and add the cooked elbows macaroni. Stir to combine.
10. Transfer the mixture to the prepared casserole dish.

Buttery Cracker Topping:

1. In a medium bowl combine cracker crumbs with melted butter and stir using a fork until fully combined.

Other Toppings:

1. Level the top with a spatula and sprinkle 1 cup of mozzarella cheese and 1 cup of cheddar cheese evenly over the surface of the casserole.
2. Sprinkle the Buttery Cracker Topping evenly over the surface and top with chopped cooked bacon, if using.

Bake:

1. Bake the casserole uncovered in the preheated oven for 25-30 minutes until the top is golden brown and bubbly.
2. Remove from oven and let it rest for 15 minutes before serving.
3. Serve topped with extra bacon and, if desired, chopped parsley.

25. 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.

26. Chicken Divan Casserole

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

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘8’]

A classic chicken divan casserole made with chicken, broccoli, and rice. This layered old fashioned casserole is super easy and delicious comfort food!

Ingredients

• 4 cooked chicken breasts
• 1 can cream of chicken soup
• 1/2 cup mayonnaise
• 1/2 cup shredded Cheddar cheese
• 1 package rice
• 1 teaspoon lemon juice
• 1/2 teaspoon curry powder
• 1 tablespoon butter
• 1/2 cup crushed bread crumbs.
• 2 cups cooked broccoli (chopped)
• salt and black pepper to taste

Instructions

1. Cook rice according to package directions.
2. Preheat oven to 350° F.
3. In a greased 9×13″ pan, layer cooked rice. Set aside.
4. In a bowl, mix cream of chicken soup, mayonnaise, cheese, lemon juice, and curry powder. Set aside.
5. Layer broccoli and chicken over the rice layer.
6. Add the sauce mayonnaise mixture
7. Melt the butter in the microwave and mix with the bread crumbs.
8. Top the casserole with bread crumbs and bake for 18-20 minutes.

27. Chicken and Kale Casserole

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

Recipe details: Cook: PT90M · Total: PT90M · Yield: [‘9’]

This chicken and kale casserole recipe is a great easy dinner you that is hearty, creamy, and the whole family will love it! Made with lean chicken breast, vegetables, and a creamy sauce, baked until hot and bubbling.

Ingredients

• 2 cups rice
• 4 cups water
• 2 cups cooked chicken
• 3 cloves garlic
• 1 bunch kale (about 3 cups chopped, stems removed)
• 1 13.5 ounce can unsweetened coconut milk
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lemons (juiced)

Instructions

1. Cook rice according to package instructions. For my brown rice, I added 2 cups rice and four cups water, to a pot, and simmered for 40 minutes over low heat, stirring occasionally. Fluff with fork when the rice has absorbed all the water and is tender.
2. If chicken isn’t already cooked – boil chicken for 20-30 minutes until it reaches an internal temperature of 165 degrees Fahrenheit. Cook, and shred with a fork.
3. To a large mixing bowl, add the cooked rice, cooked chicken, mushrooms, chopped kale, thyme, coconut milk, salt, and pepper. Stir well.
4. Pre-heat the oven to 375 degrees Fahrenheit. Transfer the rice and chicken mixture to a casserole dish and add the cubed uncooked chicken into the rice mixture. Cover the dish with tin foil.
5. Bake for 45 minutes, until hot and bubbling.
6. Before serving top with fresh parsley and stir in the fresh lemon juice. Enjoy!

28. Ground Beef and Zucchini Casserole

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

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

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

Ingredients

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

Instructions

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

29. Low Carb 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.

30. Keto Zucchini Lasagna Skillet

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

Recipe details: Prep: PT6M · Cook: PT24M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

Flavorful, cheesy and delicious. A lasagna full of flavors but without the carbs – made in just one pan in under 30 minutes. High protein, gluten-free and keto.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion (chopped)
• 2 garlic cloves (minced)
• 1 lb lean ground beef
• ½ lb ground Italian sausage
• salt and black pepper (to taste)
• 2 medium zucchini (chopped)
• 2 14oz can chopped tomatoes
• 1 tsp dried oregano
• pinch red pepper flakes
• ¾ cup ricotta cheese
• 8 oz grated mozzarella (divided)
• ¼ cup grated parmesan cheese

Instructions

1. Heat up a large skillet to medium-high heat. Add in the olive oil and onion. Cook for 3-5 minutes until translucent.
2. Add in garlic, cook for 30 seconds, and add ground beef with ground Italian sausage.. Cook and crumble the meat until it’s fully cooked. It will take around 7-8 minutes. Season with salt and black pepper.
3. Now, reduce the heat and add in the zucchini, chopped tomatoes, dried oregano, and red pepper flakes. Mix thoroughly and let it simmer for 8 minutes, until zucchini is tender.
4. Stir in the ricotta, 4 oz of mozzarella, and all of the parmesan cheese.
5. Once all the ingredients are mixed, sprinkle with the remaining mozzarella cheese and cover with a lid. Let it simmer for 2-3 minutes until mozzarella melts.
6. Serve warm!

31. Broccoli Chicken and Rice Casserole

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

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [’12’, ’12 servings’]

This broccoli chicken and rice casserole is a simple, hearty main dish. In this chicken rice casserole, broccoli, rice and chicken are baked in a homemade sauce (NO canned soups) for a delicious and nutritious dinner recipe that’s easy to prepare.

Ingredients

• 1 cup long grain white rice
• 2 pounds chicken breasts (boneless, skinless, cubed)
• 10 ounces broccoli florets (cut into small pieces)
• 2 Tablespoons salted butter
• 1 onion (finely diced)
• 1 Tablespoon minced garlic
• 1 ½ cups whole milk
• ¾ cup all-purpose flour
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 4 cups chicken broth
• 1 Tablespoon better than bouillon chicken base

Instructions

1. Preheat oven to 350 degrees F.

Make the Sauce

1. In a medium bowl, whisk together milk, flour, onion powder, salt, pepper, paprika, garlic powder.
2. In a 5-quart saucepan, cook butter, garlic and onion together until onion is soft.
3. Add chicken broth and chicken base to the saucepan, whisk to combine and bring to a boil.
4. One the mixture is boiling, add the milk mixture and cook over medium-high heat until thickened (1-2 minutes).

Assemble & Bake

1. Add the sauce, rice and chicken breasts to a 9×13” baking dish.
2. Cover tightly with foil and bake for 30 minutes.
3. After 30 minutes, remove the dish from the oven and stir in broccoli, cover and cook 25 to 30 more minutes until rice is tender. Remove the foil in the last 10 minutes of baking to brown the top and thicken the sauce

Cool & Serve

1. Let cool for 15-20 minutes before serving warm. The rice soaks in more liquid as it cools and the casserole thickens up.
2. Serve warm with garnished with chopped fresh parsley, if desired.

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