21 High Protein Casseroles with 20+ G Protein

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. 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.

2. Taco Casserole

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

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

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

Ingredients

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

Instructions

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

3. Chicken Burrito Casserole

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

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT80M · Yield: [‘8’, ‘8 small bowls’]

All the cheesy Mexican flavors in one casserole dish. Delightfully tasty yet very quick to prep. This meal is high protein and gluten-free.

Ingredients

• 1 tbsp chili powder
• 1/2 tsp cayenne pepper
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup white onion (chopped)
• 1 red bell pepper (diced)
• 1 cup uncooked brown rice
• 3 cups chicken broth (low sodium)
• 2 green chilies (deseeded and chopped)
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1 cup corn kernels (drained from the can or frozen)
• 1 14 oz can black beans (drained and rinsed)
• 5 cups cooked chicken (shredded)
• 1 1/4 cups cheddar (shredded)
• Cilantro (chopped)
• Green onion (chopped)
• Avocado (chopped)
• Salsa

Instructions

1. Preheat the oven to 400F.
2. In a small bowl, combine all of the seasoning ingredients.
3. Add onion, red bell pepper, uncooked rice, and the seasoning into a 9×13 baking dish and stir to combine.
4. In a large bowl, combine chicken broth, green chilies, olive oil and tomato paste.
5. Pour the mixture into the baking dish and stir to combine.
6. Add in corn, black beans, and chicken. Mix to combine well.
7. Now, cover the baking dish with foil and bake in the oven for 65-70 minutes.
8. Remove the baking dish from the oven, remove the foil, and cover with shredded cheddar.
9. Bake in the oven for 5-10 minutes until the cheese melts and turns slightly golden.
10. Allow to cool for 5-10 minutes. Top up with cilantro, green onion, avocado, and salsa before serving.

4. 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.

5. High Protein Spaghetti Casserole

High Protein Spaghetti 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: [‘6’, ‘6 bowls’]

This hearty spaghetti casserole is loaded with lean beef, melty cheese, and bold Italian herbs. A delicious, high-protein meal the whole family will love!

Ingredients

• 12 oz spaghetti noodles (dry)
• 1 tbsp olive oil
• 1 lb lean ground beef
• 2 15 oz can tomato sauce
• 1 15 oz can crushed tomatoes
• 1 tbsp cornstarch
• 1 tbsp Italian seasoning
• 1 tbsp dried basil
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup mozzarella cheese (shredded, low fat, divided)
• 1 cup cream cheese (low fat, softened)
• 1 cup cottage cheese (low-fat)
• Fresh basil (chopped)

Instructions

1. Preheat the oven to 350F and prepare a 13″x9″ casserole dish by spraying it with oil.

Spaghetti & Beef

1. Boil spaghetti noodles according to instructions on packaging until al dente. Drain and set aside in a large bowl.
2. While spaghetti is cooking, place a large skillet over medium-high heat and add in olive oil and ground beef. Break it apart with a spatula, and cook until it browns up. It should take 5-7 minutes.

Sauce

1. While the beef is cooking, in a medium bowl, combine tomato sauce, crushed tomatoes, cornstarch, Italian seasoning, dried basil, garlic powder, onion powder, Worcestershire sauce, salt and black pepper.
2. Once the beef has browned, pour the sauce into the skillet, give it a mix, lower the heat, and let it simmer for 15-20 minutes. You want to allow the water to evaporate as much as possible without the sauce burning up
3. Add 2 cups of the beef mixture into the bowl with spaghetti, toss until all of the spaghetti is covered with the mixture.

Cheese Mixture

1. In a small bowl, mix 1/2 cup mozzarella cheese, cream cheese and cottage cheese.

Final Assembly

1. Now, spread 1/2 of the remaining beef mixture (approximately 1.5-2 cups) on the bottom of the casserole dish. Then, cover with 1/2 of the spaghetti mixture, and spread the cheese mixture evenly over the spaghetti. Then, layer the remaining spaghetti mixture and top with the remaining beef mixture.
2. Sprinkle with the remaining 1/2 cup of mozzarella cheese, cover with foil, and bake in the oven for 30 minutes.
3. Uncover and bake for another 5 minutes until the cheese turns golden brown and bubbles up.
4. Garnish with fresh basil before serving.

6. 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.

7. 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.

8. 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.

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. Chicken Enchilada Casserole

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

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘8’, ‘8 bowls’]

This tasty chicken enchilada casserole is layered with tender chicken, black beans, corn, and cheese. An easy gluten-free recipe that makes a great meal prep or family dinner option.

Ingredients

• 3 cups cooked shredded chicken
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 oz can chopped green chiles (drained)
• 15 oz black beans (drained and rinsed)
• 1 15 oz can sweet corn (drained and rinsed)
• 12 6- inch corn tortillas
• 2 cup cheddar cheese (shredded, divided)
• 1 cup Monterey Jack (shredded)
• 1 tbsp olive oil
• 1 small yellow onion (finely diced)
• 2 tsp cumin
• 2 tsp chili powder
• 2 cloves garlic (minced)
• 1 tbsp corn starch
• 1 tbsp cold water
• 1 cup chicken broth
• 15 oz tomato sauce
• 1/2 tsp salt
• Sour cream
• Cilantro (chopped)

Instructions Enchilada sauce

1. Preheat the oven to 350F. Prepare a 9×13 casserole dish
2. Heat a large skillet over medium high heat and add olive oil. Then add in diced onion, sauté until translucent. Should take around 4-6 minutes.
3. Now, stir in cumin, chili powder and garlic. Cook for about 30 s fully covering the onion with spices.
4. In a small bowl combine corn starch with cold water.
5. Pour in the chicken broth, then stir in the tomato sauce, add salt and finally stir in the mixture of corn starch and cold water.
6. Bring to simmer and cook for 5-7 minutes, stirring a couple of times. Remove from the heat.

Casserole

1. In a large bowl, combine shredded chicken, salt, black pepper, chopped green chiles, black beans, sweet corn and ½ cup of enchilada sauce (from the skillet).
2. Take ½ cup of enchilada sauce and cover the bottom of the casserole dish with it. Spread it around.
3. Now, dip corn tortillas in the remaining enchilada sauce that’s in the skillet, coat them and line them on the bottom of the casserole dish with them.
4. Take half of the chicken mixture and sprinkle all over the tortillas. Top up with 1 cup of cheddar cheese.
5. Take the remaining 6 corn tortillas, dip them in enchilada sauce, line them on top of the chicken mixture inside the casserole dish.
6. Sprinkle the remaining chicken mixture over the casserole dish, pour any of the remaining enchilada sauce from the skillet and sprinkle over with 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese.
7. Bake in the center of the oven for 25 minutes until the cheese bubbles.
8. Garnish with sour cream and chopped cilantro before serving.

11. High Protein 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.

12. 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.

13. Chicken Bacon Ranch Casserole

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

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

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

Ingredients

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

Instructions

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

14. 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.

15. 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.

16. 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.

17. 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.

18. 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.

19. Pizza Pasta Casserole

Pizza Pasta 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’]

This high-protein Pizza Pasta Casserole is the ultimate comfort food! Loaded with savory meats, melted cheese, and tender pasta, it’s a delicious and healthy way to satisfy your cravings.

Ingredients

• ½ lb lean ground beef
• ½ lb ground Italian sausage
• 1/2 large yellow onion (chopped)
• 1 green bell pepper
• ½ cup beef broth
• 3 cloves garlic (minced)
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce
• 2 tsp dried basil
• 2 tsp dried oregano
• 2 tsp paprika powder
• a pinch red pepper flakes
• 32 oz jar marinara sauce
• 1 cup pizza sauce
• ¾ lb penne pasta
• ¼ cup Parmesan (grated)
• 2 ½ cups mozzarella (shredded)
• 20 slices pepperoni
• Parmesan (grated)
• Parsley (chopped)

Instructions

1. Preheat the oven to 380F. Grease a 9×13 casserole dish. Heat up a large pot of water to cook pasta in. Make sure you salt it well.
2. Cook the penne pasta according to instructions but 1 minute less so it’s al dante.
3. While the pasta is being cooked, heat up a large skillet over medium-high heat. Add in the ground beef, Italian sausage, and onion. Cook for 4-5 minutes.
4. Add in the bell peppers and cook for another 5 minutes or so until the meat has browned. Now, drain the grease from the pan.
5. Now, pour in the beef broth and scrape around with a spatula to clean the bottom of the pan. Add in the garlic and Worcestershire sauce, hot sauce, dried basil, oregano, paprika, and red pepper flakes. Combine well and cook for 1 minute or so.
6. Add marinara sauce, pizza sauce and stir well to cover the meat. Lower the heat and let it simmer for 5 minutes or so.
7. Now, stir in Parmesan cheese.
8. By now, your pasta should have been cooked. Drain it and add it to the skillet. Stir to combine.
9. Transfer the mixture to the greased casserole dish and level it out. Cover with shredded mozzarella and pepperoni slices.
10. Spray foil with oil and cover the casserole dish to prevent the cheese from sticking to the foil. Bake in the oven for 10 minutes.
11. Remove the foil and bake for another 15 minutes until the cheese is slightly golden.
12. Garnish with parmesan and parsley before serving.

20. 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!

21. 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.

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.