21 Mouthwatering Halloween Casseroles They’ll Just Gobble Up

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. Pasta Bake with Pumpkin Tomato Sauce

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

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘6’]

Cheesy pumpkin pasta with mushrooms, spinach, creamy pumpkin tomato sauce, and buttery walnut-sage topping. This baked pumpkin pasta sneaks veggies into every bite and will surely be a fall favorite.

Ingredients

• 1 lb. dry pasta of choice ((such as mezzi rigatoni, shells, ziti or any other tubular pasta, fusilli, or farfalle))
• 2 Tbsp. butter
• 1/2 cup finely chopped walnuts
• 2 Tbsp. finely chopped fresh sage leaves
• 2 Tbsp. extra-virgin olive oil
• 8 oz. cremini (baby bella) mushrooms, sliced
• 1 yellow onion, finely chopped
• 1/4 cup tomato paste
• 4 garlic cloves, minced
• 1/2 tsp. crushed red pepper flakes
• 3 to 4 handfuls fresh baby spinach
• 1 tsp. dried oregano
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground nutmeg
• 3 cups vegetable broth
• 1 (15-oz.) can pumpkin purée
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups grated fontina cheese, divided

Instructions

1. Preheat oven to 375ºF.Bring a large pot of generously salted water to a boil. Once boiling, add pasta and cook until 2 minutes SHY of al dente. (The pasta should still be firm, though tender enough to bite through.) Drain the pasta into a strainer and set aside.
2. Meanwhile, melt butter in a large sauté pan over medium heat. Once hot, add the walnuts and fresh sage; cook 5 minutes, until the walnuts are toasted and aromatic. Season with a pinch of salt, and transfer mixture to a bowl.
3. Place pan back on the burner to medium heat. Add olive oil, along with mushrooms and onion. Cook until soft, about 7 to 8 minutes.
4. Stir in tomato paste, garlic, and red pepper flakes. Cook 2 to 3 minutes, until the tomato paste begins to caramelize and turn brick red. Gradually add spinach, stirring continuously until greens wilt down. Stir in oregano, salt, pepper, and nutmeg.
5. Add vegetable broth, stirring to release any browned bits stuck to the bottom of the pan. Stir in pumpkin puree, Parmesan, and 1/2 cup fontina cheese; continue stirring until the fontina melts and the sauce is smooth. Add pasta and stir until all noodles are well-coated in sauce.
6. Transfer mixture to a 13×9-inch greased baking dish. Sprinkle remaining fontina cheese overtop, along with buttery walnut-sage mixture. Cover loosely with foil and bake for 15 minutes at 375ºF. Uncover and continue baking 10 to 15 more minutes, until the cheese is melted and golden.

2. 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.

3. Broccoli Cauliflower Casserole

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

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

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

Ingredients

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

Instructions

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

4. Baked Ziti Casserole

Gluten Free Baked Ziti Casserole (A Family Favorite) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT55M · Yield: [‘8’, ‘8 servings’]

A delicious gluten free baked ziti casserole. This gluten free casserole is kid-friendly and is easy to meal prep and make ahead.

Ingredients

• 12 ounces One box/package gluten free pasta (cooked)
• 6 ounces ricotta cheese
• 1 pound ground beef
• 30 ounces tomato sauce
• 1/2 cup shredded mozzarella cheese
• 3 tablespoons grated parmesan
• 1/4 cup chopped Italian sweet peppers (or bell peppers)
• 1 medium diced onion (use yellow onion)
• 2 cloves minced garlic
• 3 tablespoons fresh basil (or 2 teaspoons dried basil)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil

Instructions

1. Heat 1 tablespoon olive oil in a skillet on medium heat. Add 1 pound ground beef, 1 medium diced onion, 2 cloves minced garlic, and 1/4 cup chopped Italian sweet peppers.
2. Cook on medium heat until the ground beef is cooked. Optional: Drain the fat from the pan into a container. Never dump hot oil down the sink or it can clog pipes.
3. Add 3 tablespoons fresh basil, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and 30 ounces tomato sauce to the pan. Cover and simmer on low for 20 minutes.
4. Preheat the oven to 375º F.
5. Spray a casserole dish with olive oil.
6. Add 1/2 of the cooked ziti to the casserole dish.
7. Top with 1/2 of the ricotta spread over the pasta.
8. Pour half of the meat sauce on top of the pasta.
9. Add another layer of pasta, ricotta, and sauce.
10. Top with parmesan and mozzarella cheeses.
11. Bake 20 minutes until the cheese is melted and the flavors all cook together.

5. Spooky Loaded Mashed Potato Casserole

Spooky Loaded Mashed Potato 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’]

This creamy, comforting Loaded Mashed Potato Casserole is ready to add some spook to your Halloween table!

Ingredients

• 2 lbs. Idaho® potatoes
• 1 Tablespoon salt
• 4 Tablespoons butter
• 3/4 – 1 cup milk or half and half
• Additional salt and pepper (to taste)
• 4 ounces cheddar or colby jack cheese (shredded)
• 8 slices bacon
• 1/3 cup sour cream

Instructions

1. Preheat the oven to 350 degrees.
2. Bring a large pot of water to a simmer on the stove top. Peel and chop the potatoes into medium sized chunks. Add the potatoes and a Tablespoon of salt to the water and bring to a boil. Boil for 20-25 minutes or until the potatoes are easily pierced with a fork, but not falling apart.
3. Meanwhile, fry the bacon on the stovetop until crispy. Remove the bacon strips to a paper towel lined plate. Once they’re cool enough to handle, crumble the bacon and set aside.
4. When the potatoes are done, drain them in a colander, then return them to the pot. Place the pot back on the burner, and use a potato masher to mash them over very low heat. We want most of the steam to escape. Continue mashing until no lumps remain.
5. Turn off the heat, then add 4 Tablespoons of butter and 1/2 cup of milk or cream. Slowly mash in the added ingredients until smooth. Continue to add the cream, a little bit at a time, until the desired consistency is reached. Sometimes I add a full cup, and sometimes it’s only 3/4 cup. Taste the potatoes and season with salt and pepper as needed.
6. Spread the potatoes out into a 9 inch deep dish pie dish and cover with shredded cheese and the crumbled bacon. Bake for 20-30 minutes or until cheese is melted. Allow the casserole to cool for 10-15 minutes before adding the spider web.
7. To make the web, add the sour cream to a zip lock bag and cut a tiny hole in one corner. Twist the bag above the sour cream and use your hand to squeeze the sour cream towards the hole. You may want to practice drawing a line once or twice before doing it on the casserole.
8. You’ll start the web by drawing four straight lines through the center of the casserole, like you would cut a pie. Start by making a T through the center, and then follow that with an X through the center. In the end, you should have eight equal spaces. Starting in the center of the pie, draw a small circle, connecting each of the eight sections. Move a few inches outward and draw another circle. Move another inch or two outward and draw one final circle. Top with a fake spider of one made from olives. Serve while the potatoes are still warm. You can also prepare this ahead of time, refrigerate, then bake the day of and add the spider web right before serving.

6. 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.

7. 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.

8. 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.

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. Tater Tot Casserole

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’]

Tater Tot Casserole is the perfect comfort food! This kid-friendly recipe satisfies the entire family and is on the table in just over 30 minutes! An easy weeknight dinner.

Ingredients

• 1 pound ground beef (or ground turkey)
• 1 small onion (diced)
• 1 10.75 ounce can Campbell’s® Condensed Cream of Mushroom Soup
• ½ cup milk (low-fat or full fat)
• 1 tablespoon Worcestershire sauce
• 2 cups shredded cheddar cheese (mild or sharp)
• 3 cups frozen Tater Tots
• salt and pepper (to taste)

Instructions

1. Cook beef and diced onion in a large 10-inch skillet over medium-high heat until beef is well browned, stirring to break up meat. Pour off any fat.
2. Stir condensed soup, milk, 1 cup cheese, salt and pepper, and Worcestershire Sauce into the skillet. Spoon beef mixture into an 11×9-inch shallow baking dish. Arrange potatoes in a single layer on top of the meat mixture and top with remaining cup of cheese.
3. Bake at 425 degrees F (218 degrees C) for 25 minutes or until potatoes are crisp and cheese is slightly brown.

11. Chicken Butternut Squash Casserole

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

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

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

Ingredients

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

Instructions

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

12. 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.

13. 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.

14. 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.

15. 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.

16. 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.

17. 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.

18. 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.

19. Stuffed Pepper Casserole

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

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 bowls’]

This casserole is filling, comforting, cheesy and herby. The perfect one-pan comfort meal for a crowd. It’ll warm your heart and soul. High protein and gluten-free.

Ingredients

• 1 tbsp olive oil
• 1 white onion (chopped)
• 1 lb lean ground beef
• 1 tbsp Italian seasoning
• 2 tsp paprika
• 2 tsp ground cumin
• Salt and black pepper (to taste)
• 4 cloves garlic (minced)
• 1 red bell pepper (cored and diced)
• 1 yellow bell pepper (cored and diced)
• 2 cups water
• 1 15- ounce can chopped tomatoes
• 1 tbsp Worcestershire sauce
• 1 cup basmati rice (rinsed and drained)
• 1 cup shredded cheddar cheese
• Chopped fresh parsley

Instructions

1. In a pot, heat up the olive oil and add onion and ground beef. With a spatula, break apart your ground beef and cook for 5-7 minutes until the meat is brown.
2. Add Italian seasoning, paprika, ground cumin, salt, black pepper and minced garlic. Stir in and let it cook for a minute or so.
3. Add red bell pepper, yellow bell pepper, water, chopped tomatoes, Worcestershire sauce and uncooked basmati rice. Combine well.
4. Bring it to a boil, then reduce the heat, cover it with a lid, and let it simmer for 25 minutes.
5. Remove the pot from the heat, stir it up, and cover it with shredded cheese. Cover with the lid and let it sit for 10 minutes before serving.
6. To top it up with some chopped parsley or any other fresh herbs. The longer the casserole sits, the more flavorful it will get!

20. 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!

21. Ground Turkey Pasta Bake

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

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

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

Ingredients

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

Instructions

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

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.