Let’s face it, we all crave those no-fuss, hearty meals that bring comfort to our busy lives without spending hours in the kitchen. That’s exactly what you’ll find in our roundup of 18 Delicious Easy Casserole Recipes Quick and Simple. Perfect for weeknight dinners or potluck favorites, these dishes promise maximum flavor with minimal effort. Dive in and discover your next go-to comfort food!
Cheesy Chicken Broccoli Casserole
Unbelievable how a simple dish like Cheesy Chicken Broccoli Casserole can bring so much comfort on a busy weeknight. I remember the first time I made it, thinking it was just another recipe to try, but it quickly became a family favorite, especially during those chilly evenings when all we wanted was something warm and cheesy.
Ingredients
- For the casserole:
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- For the sauce:
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup mayonnaise
- 1/2 cup milk
- 1 tsp garlic powder
- 1/2 tsp onion powder
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken and steamed broccoli florets.
- In another bowl, whisk together the cream of chicken soup, mayonnaise, milk, garlic powder, and onion powder until smooth. Tip: For a smoother sauce, let the milk sit at room temperature for 10 minutes before mixing.
- Pour the sauce over the chicken and broccoli mixture, stirring until everything is evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Sprinkle the shredded cheddar and mozzarella cheeses on top of the casserole. Tip: For extra cheesiness, mix the cheeses together before sprinkling.
- In a small bowl, mix the breadcrumbs with the melted butter until the breadcrumbs are evenly coated.
- Sprinkle the buttered breadcrumbs over the cheese layer. Tip: For a crunchier topping, you can toast the breadcrumbs in a dry pan for a couple of minutes before mixing with butter.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
Best enjoyed straight out of the oven, the Cheesy Chicken Broccoli Casserole boasts a creamy interior with a crispy, golden top. Serve it alongside a crisp green salad or over a bed of rice for a more filling meal.
Taco Casserole with Cornbread Topping
Kicking off our culinary adventure today, I stumbled upon a dish that’s a game-changer for busy weeknights—Taco Casserole with Cornbread Topping. It’s the perfect blend of spicy, savory, and sweet, all baked into one comforting dish. I remember the first time I made it; the aroma filled the kitchen, and my family couldn’t wait to dig in.
Ingredients
- For the taco filling:
- 1 lb ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- For the cornbread topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain the excess fat.
- Stir in the taco seasoning and water, simmering for 2 minutes until thickened. Tip: For extra flavor, toast the taco seasoning in the pan before adding water.
- Layer the beef mixture, black beans, corn, and cheddar cheese in the prepared baking dish.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt for the cornbread topping.
- Add the milk, vegetable oil, and egg to the dry ingredients, stirring just until combined. Tip: Don’t overmix to keep the topping light and fluffy.
- Spread the cornbread batter evenly over the taco filling.
- Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out clean. Tip: Let it sit for 5 minutes before serving to set the layers.
Unbelievably delicious, this casserole brings together the hearty flavors of tacos with the sweet, crumbly texture of cornbread. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra touch of freshness.
Easy Beef and Potato Casserole
Kind of like a hug in a dish, this Easy Beef and Potato Casserole is my go-to comfort food on busy weeknights. It’s a simple, hearty meal that reminds me of family dinners growing up, where the only requirement was that it tasted good and filled you up.
Ingredients
- For the beef layer:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- For the potato layer:
- 4 medium potatoes, thinly sliced
- 1/2 cup milk
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly cooked casserole with a golden top.
- Heat olive oil in a skillet over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes. Tip: Draining excess fat after cooking can make your casserole less greasy.
- Season the beef with salt, black pepper, and garlic powder. Stir well and set aside.
- In a saucepan, combine sliced potatoes, milk, butter, salt, and black pepper. Cook over medium heat until the potatoes are slightly tender, about 5 minutes. Tip: Stirring occasionally prevents the potatoes from sticking to the bottom.
- Layer the beef at the bottom of a greased casserole dish. Arrange the potato mixture over the beef.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden. Tip: Letting the casserole sit for 5 minutes before serving makes it easier to slice.
Rich in flavor with a comforting texture, this casserole pairs wonderfully with a crisp green salad or steamed vegetables. For a fun twist, try serving it with a dollop of sour cream or a sprinkle of fresh chives on top.
Creamy Tuna Noodle Casserole
Just last week, I found myself staring into my pantry, wondering what to whip up for dinner that would be both comforting and easy. That’s when I remembered my grandma’s creamy tuna noodle casserole—a dish that never fails to bring back cozy childhood memories.
Ingredients
- For the noodles:
- 8 oz egg noodles
- 1 tbsp salt (for boiling water)
- For the sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the casserole:
- 2 cans (5 oz each) tuna, drained
- 1 cup frozen peas
- 1/2 cup breadcrumbs
- 1 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Bring a large pot of water to a boil, add 1 tbsp salt, and cook the egg noodles according to package instructions until al dente, about 8 minutes. Drain and set aside.
- In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour until smooth, cooking for 1 minute to remove the raw flour taste.
- Gradually whisk in 2 cups milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes, stirring constantly.
- Remove the saucepan from heat and stir in 1 cup cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper until the cheese is fully melted and the sauce is smooth.
- In a large mixing bowl, combine the cooked noodles, cheese sauce, 2 cans drained tuna, and 1 cup frozen peas. Mix gently until everything is evenly coated.
- Transfer the mixture to a greased 9×13 inch baking dish. In a small bowl, mix 1/2 cup breadcrumbs with 1 tbsp melted butter, then sprinkle evenly over the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
Out of the oven, this casserole boasts a creamy interior with a satisfyingly crispy top. The tuna and peas add a delightful contrast in textures, making each bite interesting. Serve it straight from the dish for a family-style meal that’s sure to gather everyone around the table.
Vegetable Lasagna Casserole
This summer, I found myself craving something hearty yet packed with veggies, leading me to whip up this Vegetable Lasagna Casserole. It’s a twist on the classic, layering in seasonal produce for a lighter, fresher take that still satisfies those comfort food cravings.
Ingredients
- For the sauce:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp sugar
- For the filling:
- 2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups chopped spinach
- 1 cup sliced mushrooms
- 1 zucchini, thinly sliced
- For assembling:
- 9 lasagna noodles, uncooked
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Stir in crushed tomatoes, salt, pepper, and sugar. Simmer for 10 minutes, stirring occasionally. Tip: The sugar balances the acidity of the tomatoes.
- In a bowl, mix ricotta, egg, and Parmesan until well combined. Tip: This mixture should be creamy but not too runny.
- Layer 3 lasagna noodles at the bottom of a 9×13 inch baking dish. Spread half the ricotta mixture over the noodles, then half the spinach, mushrooms, and zucchini.
- Pour a third of the tomato sauce over the vegetables, then sprinkle with a third of the mozzarella.
- Repeat the layers once more, then top with the remaining noodles, sauce, and mozzarella. Tip: Covering the top layer with sauce prevents the noodles from drying out.
- Bake for 45 minutes, until bubbly and golden. Let stand for 10 minutes before serving.
Golden and bubbly straight from the oven, this casserole boasts layers of tender veggies and creamy cheese between perfectly al dente noodles. Serve it with a crisp green salad to round out the meal.
Chicken Enchilada Casserole
Unbelievably easy and packed with flavor, this Chicken Enchilada Casserole has become a staple in my kitchen, especially on those busy weeknights when time is of the essence but I’m craving something hearty and satisfying. It’s a dish that brings back memories of family gatherings, where the table was always full, and the food was always comforting.
Ingredients
- For the filling:
- 2 cups shredded cooked chicken
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1/2 cup diced onions
- 1 tsp ground cumin
- 1 tsp chili powder
- For the sauce:
- 2 cups red enchilada sauce
- 1/2 cup sour cream
- For assembling:
- 6 corn tortillas, cut into quarters
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, mix together the shredded chicken, black beans, corn, diced onions, cumin, and chili powder until well combined.
- In another bowl, whisk together the enchilada sauce and sour cream until smooth.
- Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish.
- Arrange half of the tortilla quarters over the sauce, overlapping slightly to cover the bottom.
- Spread half of the chicken mixture over the tortillas, then drizzle with half of the remaining sauce.
- Sprinkle 1 cup of the shredded cheese over the sauce.
- Repeat the layers with the remaining tortillas, chicken mixture, sauce, and cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden.
- Let the casserole sit for 5 minutes before sprinkling with chopped cilantro and serving.
Just out of the oven, this casserole is a beautiful mess of gooey cheese, tender chicken, and just the right amount of spice. Serve it with a dollop of extra sour cream and a side of avocado slices for a meal that’s as colorful as it is delicious.
Spaghetti Squash and Meatball Casserole
Now, let me tell you about a dish that’s become a staple in my kitchen, especially when I’m craving something hearty yet healthy. Spaghetti squash and meatball casserole is my go-to for a comforting meal that doesn’t weigh me down, and it’s perfect for those evenings when I want to impress without the stress.
Ingredients
- For the spaghetti squash:
- 1 large spaghetti squash
- 2 tbsp olive oil
- 1/2 tsp salt
- For the meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, until the flesh is tender and easily shreds into strands with a fork.
- While the squash roasts, mix the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper in a bowl until well combined. Form into 1-inch meatballs.
- Heat a large skillet over medium heat and cook the meatballs until browned on all sides and cooked through, about 10 minutes.
- Shred the cooked spaghetti squash with a fork and spread it evenly in a 9×13 inch baking dish. Top with the meatballs and marinara sauce, then sprinkle with mozzarella and Parmesan cheeses.
- Bake for 15-20 minutes, until the cheese is melted and bubbly.
Baking this casserole brings out the sweetness of the spaghetti squash, which pairs beautifully with the savory meatballs and rich, cheesy topping. Serve it straight from the oven with a side of garlic bread for a meal that’s sure to satisfy.
Breakfast Sausage and Egg Casserole
Unbelievably easy and utterly delicious, this Breakfast Sausage and Egg Casserole has become my go-to for lazy weekend brunches and hectic weekday mornings alike. There’s something about the combination of fluffy eggs, savory sausage, and melted cheese that feels like a warm hug. Plus, it’s a fantastic way to use up whatever veggies you have lurking in the fridge.
Ingredients
- For the casserole:
- 1 pound breakfast sausage, casings removed
- 6 large eggs
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 4 slices bread, cubed
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon, until no pink remains, about 5-7 minutes. Tip: Drain any excess grease to keep your casserole from being too oily.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined.
- Spread the cubed bread evenly in the bottom of the prepared baking dish. Top with the cooked sausage and half of the shredded cheddar cheese.
- Pour the egg mixture over the bread, sausage, and cheese. Tip: Press down lightly on the bread to ensure it soaks up the egg mixture for a uniform texture.
- Sprinkle the remaining cheddar cheese on top. Tip: For a golden-brown top, let the casserole sit for 10 minutes before baking to allow the bread to absorb more of the egg mixture.
- Bake for 35-40 minutes, or until the eggs are set and the top is lightly browned.
Rich and hearty, this casserole emerges from the oven puffed and golden, with a delightful contrast between the creamy interior and the slightly crispy top. Serve it with a side of fresh fruit or a drizzle of hot sauce for an extra kick. Remember, the leftovers (if you have any) reheat beautifully, making tomorrow’s breakfast just as easy as today’s.
Sweet Potato and Black Bean Casserole
This morning, as I was rummaging through my pantry, I stumbled upon a can of black beans and a couple of sweet potatoes that were begging to be used. It reminded me of the cozy, hearty Sweet Potato and Black Bean Casserole I used to make during my college days—simple, nutritious, and utterly comforting.
Ingredients
- For the base:
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 1 tbsp olive oil
- 1/2 tsp salt
- For the filling:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- For the topping:
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- Toss the sweet potato cubes with olive oil and salt, then spread them on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized.
- While the sweet potatoes roast, heat a skillet over medium heat. Add the red onion and garlic, sautéing until translucent, about 3 minutes.
- Stir in the black beans, corn, cumin, and chili powder. Cook for another 5 minutes, allowing the flavors to meld.
- Transfer the roasted sweet potatoes to a casserole dish, then layer the black bean mixture on top.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Baked to perfection, this casserole boasts a delightful contrast between the creamy sweet potatoes and the hearty black bean filling. The melted cheese adds a gooey texture that’s irresistible. Serve it with a dollop of sour cream or avocado slices for an extra layer of richness.
Philly Cheesesteak Casserole
Last weekend, I found myself craving the hearty flavors of a Philly cheesesteak but wanted something a bit more comforting for a family dinner. That’s when the idea of transforming this classic sandwich into a casserole hit me, and let me tell you, it was a game-changer.
Ingredients
- For the beef layer:
- 1.5 lbs thinly sliced ribeye steak
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- For the cheese sauce:
- 2 cups shredded provolone cheese
- 1 cup heavy cream
- 1 tbsp butter
- 1 tsp garlic powder
- For the topping:
- 2 cups frozen tater tots
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced ribeye, cooking until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
- Add the onion and green bell pepper to the skillet with the beef. Season with salt and black pepper. Cook until the vegetables are soft, about 5 minutes. Tip: Stir occasionally to prevent burning.
- In a medium saucepan, melt butter over low heat. Add heavy cream and garlic powder, stirring until warm. Gradually add provolone cheese, stirring until smooth. Tip: Keep the heat low to avoid curdling the sauce.
- Transfer the beef and vegetable mixture to a baking dish. Pour the cheese sauce evenly over the top.
- Arrange the frozen tater tots in a single layer over the cheese sauce.
- Bake for 25 minutes, or until the tater tots are golden and crispy.
Cheesy, hearty, and with a satisfying crunch from the tater tots, this casserole brings all the flavors of a Philly cheesesteak to your dinner table in a fun, shareable form. Try serving it with a side of pickled jalapeños for an extra kick!
Green Bean Casserole with Crispy Onions
Unbelievably, the first time I tried making Green Bean Casserole with Crispy Onions, it was a Thanksgiving disaster. The onions burned, the sauce was lumpy, and let’s just say it wasn’t the star of the dinner table. But after years of tweaking, I’ve nailed a version that’s foolproof and always a crowd-pleaser.
Ingredients
- For the casserole:
- 1.5 lbs fresh green beans, trimmed and halved
- 2 cups crispy fried onions
- For the sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1.5 cups whole milk
- 1 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil. Add the green beans and blanch for 4 minutes, then drain and immediately plunge into ice water to stop the cooking process. Tip: This keeps them bright green and crisp-tender.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until golden.
- Gradually whisk in the milk and chicken broth, ensuring no lumps form. Bring to a simmer and cook for 3-5 minutes until thickened. Tip: Constant whisking is key to a smooth sauce.
- Stir in the salt, pepper, and garlic powder. Remove from heat and fold in the green beans until evenly coated.
- Transfer the mixture to the prepared baking dish and top evenly with crispy onions.
- Bake for 25 minutes until bubbly and the onions are golden. Tip: For extra crispiness, broil for the last 2 minutes.
Absolutely, the contrast between the creamy sauce and the crunchy onions is what makes this dish unforgettable. Serve it straight from the oven when it’s at its crispiest, or pair with a sprinkle of fresh thyme for a pop of color and flavor.
Buffalo Chicken Casserole
Sometimes, all you need is a dish that brings the heat and the heartiness to your dinner table, and that’s exactly what this Buffalo Chicken Casserole does. I remember the first time I made it; the aroma filled the kitchen, and I knew it was going to be a hit. It’s perfect for those nights when you’re craving something spicy, cheesy, and utterly comforting.
Ingredients
- For the chicken:
- 2 cups shredded cooked chicken
- 1/2 cup Buffalo sauce
- For the base:
- 1 cup uncooked white rice
- 2 cups chicken broth
- For the topping:
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped green onions
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, mix the shredded chicken with Buffalo sauce until well coated. Set aside.
- Spread the uncooked rice evenly at the bottom of the prepared baking dish.
- Pour the chicken broth over the rice, ensuring it’s evenly distributed.
- Layer the Buffalo chicken mixture over the rice and broth.
- Sprinkle the shredded cheddar cheese and crumbled blue cheese on top of the chicken.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
- Garnish with chopped green onions before serving.
When you pull this casserole out of the oven, the cheese will be perfectly melted, and the rice will have absorbed all those spicy Buffalo flavors. Serve it with a side of celery sticks and ranch dressing to cool down the heat, or enjoy it as is for a truly indulgent meal.
Macaroni and Cheese Casserole
Oh, the comfort of a creamy, cheesy macaroni casserole is unmatched, especially on a lazy Sunday afternoon. I remember the first time I tweaked my grandma’s recipe by adding a crispy breadcrumb topping—it was a game-changer that my family now requests weekly.
Ingredients
- For the pasta:
- 8 oz elbow macaroni
- 4 cups water
- 1 tsp salt
- For the cheese sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
- 1/4 tsp paprika
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large pot, bring 4 cups of water to a boil. Add 1 tsp salt and 8 oz elbow macaroni. Cook for 8 minutes, stirring occasionally, until al dente. Tip: Always salt your pasta water; it’s the only chance to season the pasta itself.
- Drain the macaroni and set aside. In the same pot, melt 2 tbsp butter over medium heat. Tip: Using the same pot saves on dishes and adds a bit of pasta starch to thicken the sauce.
- Whisk in 2 tbsp all-purpose flour and cook for 1 minute to remove the raw flour taste.
- Gradually add 2 cups milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes.
- Remove from heat and stir in 2 cups shredded cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Tip: For extra creaminess, let the cheese melt off the heat to avoid a grainy texture.
- Combine the cheese sauce with the cooked macaroni and transfer to a greased baking dish.
- In a small bowl, mix 1/2 cup breadcrumbs, 2 tbsp melted butter, and 1/4 tsp paprika. Sprinkle evenly over the macaroni.
- Bake for 20 minutes, or until the topping is golden and crispy.
Velvety cheese clings to every noodle, while the crispy topping adds a delightful contrast. Serve it straight from the oven with a side of steamed broccoli for a pop of color and nutrition.
Shepherd’s Pie Casserole
Just last week, I found myself craving something hearty and comforting after a long day, and that’s when this Shepherd’s Pie Casserole came to mind. It’s the perfect blend of savory meat and creamy mashed potatoes, a dish that feels like a warm hug.
Ingredients
- For the meat filling:
- 1 lb ground beef
- 1 cup diced onions
- 1 cup diced carrots
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp tomato paste
- 1 cup beef broth
- For the mashed potato topping:
- 2 lbs potatoes, peeled and cubed
- 1/2 cup milk
- 4 tbsp butter
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat olive oil in a large skillet over medium heat. Add onions, carrots, and garlic, sautéing until softened, about 5 minutes.
- Add ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 7 minutes. Tip: Draining excess fat can make the dish lighter.
- Stir in tomato paste, salt, pepper, and beef broth. Simmer for 10 minutes until the mixture thickens slightly.
- Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
- Add milk, butter, and salt to the potatoes. Mash until smooth. Tip: For extra creamy potatoes, warm the milk before adding.
- Transfer the meat mixture to a casserole dish. Spread the mashed potatoes evenly over the top.
- Bake for 25 minutes, or until the topping is golden and the edges are bubbly. Tip: Broil for the last 2 minutes for a crispier top.
Velvety mashed potatoes crown this casserole, with the rich meat filling offering a savory depth that’s utterly satisfying. Serve it with a side of green beans for a colorful plate that’s as pleasing to the eye as it is to the palate.
Ham and Cheese Hashbrown Casserole
Nothing says comfort food quite like a hearty casserole, and this Ham and Cheese Hashbrown Casserole is no exception. I remember the first time I whipped this up on a chilly Sunday morning; the aroma filling the kitchen was enough to get everyone out of bed. It’s become a staple in my home, especially when I need to feed a crowd without spending all day in the kitchen.
Ingredients
- For the casserole:
- 4 cups frozen hashbrowns, thawed
- 2 cups diced ham
- 1.5 cups shredded cheddar cheese
- 1/2 cup diced onion
- For the sauce:
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup melted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hashbrowns, diced ham, 1 cup of cheddar cheese, and diced onion.
- In a separate bowl, whisk together the condensed cream of chicken soup, sour cream, melted butter, salt, and pepper until smooth.
- Pour the sauce over the hashbrown mixture and stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake in the preheated oven for 45 minutes, or until the top is golden and bubbly.
- Let the casserole sit for 5 minutes before serving to allow it to set.
Absolutely delightful, this casserole comes out creamy on the inside with a perfectly crispy top. The combination of ham and cheese with the hearty hashbrowns makes it a satisfying meal any time of day. Try serving it with a side of fresh fruit or a green salad for a balanced breakfast or brunch.
Mexican Rice Casserole
Believe it or not, the first time I tried making Mexican Rice Casserole, it was a complete disaster. I forgot to rinse the rice, and let’s just say it was more of a sticky mess than a casserole. But hey, we live and we learn, right? Now, it’s a staple in my kitchen, especially when I need something hearty and comforting.
Ingredients
- For the rice: 1 cup long-grain white rice, 2 cups chicken broth
- For the sauce: 1 tbsp olive oil, 1 small onion diced, 2 cloves garlic minced, 1 can (14.5 oz) diced tomatoes, 1 tsp cumin, 1 tsp chili powder
- For the casserole: 1 can (15 oz) black beans drained and rinsed, 1 cup frozen corn, 1 cup shredded cheddar cheese, 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C). This ensures it’s hot enough to bake the casserole evenly.
- In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on is crucial for perfectly cooked rice.
- While the rice cooks, heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
- Stir in diced tomatoes (with their juice), cumin, and chili powder. Simmer for 10 minutes to let the flavors meld. Tip: If the sauce seems too thick, a splash of water can loosen it up.
- In a large bowl, combine the cooked rice, black beans, corn, and tomato sauce mixture. Mix well.
- Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle with cheddar cheese.
- Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
- Garnish with chopped cilantro before serving.
Great for a crowd or meal prep, this casserole is a flavorful fiesta in every bite. The rice is perfectly fluffy, the beans add a nice texture, and the melted cheese? Absolutely irresistible. Try serving it with a dollop of sour cream and a side of avocado for an extra touch of indulgence.
Spinach and Artichoke Casserole
After a long day of work, there’s nothing I love more than diving into a creamy, cheesy dish that feels like a hug in a bowl. That’s exactly what this Spinach and Artichoke Casserole is for me—a comforting blend of flavors that’s perfect for any night of the week.
Ingredients
- For the base:
- 2 cups frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the spinach, artichoke hearts, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, garlic, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Transfer the mixture to the prepared baking dish, spreading it out evenly with a spatula.
- In a small bowl, mix together the breadcrumbs, melted butter, and Parmesan cheese for the topping.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
- Let the casserole cool for 5 minutes before serving to allow it to set slightly.
You’ll love the creamy texture and the way the flavors of spinach and artichoke meld together under that crispy, cheesy topping. Serve it with a side of crusty bread to scoop up every last bit of goodness.
BBQ Pulled Pork Casserole
How many times have you craved the smoky, tender goodness of BBQ pulled pork but didn’t want to spend hours tending to a smoker? That’s exactly where I found myself last weekend, leading me to create this BBQ Pulled Pork Casserole that’s as easy as it is delicious. It’s a dish that brings all the flavors of a slow-cooked BBQ right to your dinner table with minimal fuss.
Ingredients
- For the pork:
- 2 lbs pork shoulder, cut into chunks
- 1 tbsp olive oil
- 1 cup BBQ sauce
- 1/2 cup chicken broth
- For the topping:
- 1 package (16 oz) cornbread mix
- 1/3 cup milk
- 1 egg
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add pork chunks and sear until browned on all sides, about 3-4 minutes per side.
- Reduce heat to low, add BBQ sauce and chicken broth to the skillet, stirring to combine. Cover and simmer for 20 minutes, until pork is tender enough to shred.
- Remove pork from skillet and shred using two forks. Return shredded pork to the skillet and mix with the sauce.
- Transfer the pork mixture to the prepared baking dish, spreading it evenly.
- In a medium bowl, prepare the cornbread mix according to package instructions, adding milk and egg. Stir in cheddar cheese.
- Pour the cornbread mixture over the pork in the baking dish, spreading it evenly to cover.
- Bake for 25-30 minutes, until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Coming out of the oven, this casserole is a beautiful contrast of textures—the creamy, cheesy cornbread topping perfectly complements the tender, saucy pork beneath. Serve it with a side of coleslaw or pickles for a complete meal that’s sure to impress.
Conclusion
Uncover the joy of easy cooking with our roundup of 18 delicious casserole recipes! Perfect for busy weeknights or cozy weekends, these dishes promise simplicity without sacrificing flavor. We’d love to hear which recipes become your go-to favorites—drop us a comment below. And if you found this collection helpful, don’t forget to share the love on Pinterest for fellow home cooks to enjoy!