Trying to come up with original dinner recipes every night can be exhausting. Although we always want to eat well when we’re at home (and to avoid eating out whenever necessary), it’s not always easy to come up with things that are easy to make, delicious and safe enough that the entire family will enjoy them. The best kinds of dishes in this category are probably feel-good casseroles, meals where you can throw everything in one dish, pop it in the oven and enjoy it when it’s done. Fortunately, we’ve collected 20 of the best casserole dishes for you and your family to try out for yourselves.
1. Chicken Pot Pie
Ingredients:
1/3 cup of butter, cubed
1 1/2 cups of mushrooms, sliced
2 medium carrots, sliced
1/2 of an onion, chopped
1/4 cup of flour
1 cup of chicken broth
1 cup of milk
4 cups of cooked chicken, cubed
1 cup of frozen peas
1 small jar of diced pimientos, drained
1/2 teaspoon of salt
Biscuit Topping:
2 cups of flour
4 teaspoons of baking powder
2 teaspoons of sugar
1/2 teaspoon of salt
1/2 teaspoon of cream of tartar
1/2 cup of butter (cold and cubed)
2/3 cup of milk
Steps:
2. Add your chopped mushrooms, carrots and onions before cooking them for a while.
3. Stir in the flour before adding your broth and milk. Bring it to a boil and stir the entire time, cooking it all for two minutes or until it turns thick.
4. Add your chicken, peas, pimentos and salt and heat everything up again.
5. When it’s ready, pour it into an 11×7-inch baking dish.
6. Next, get out a bowl and whisk together your biscuit ingredients, beginning with flour, baking powder, sugar, salt and cream of tartar.
7. Cut your butter into the mix to combine it until it looks like thick crumbs.
8. Add milk and stir that in until it turns moist. After that, turn the dough onto a floured surface and knead it all about 10 times.
9. Roll it out until it’s a half-inch thick and cut it into two-and-a-half-inch biscuits with a cutter.
10. Put those biscuits on top of the dish and bake it for 15 to 20 minutes, uncovered. When it’s done, dig in and enjoy!
2. Taco Salad Casserole
Ingredients:
1/4 cup of onion, chopped
1/4 cup of green peppers, chopped
1 packet of taco seasoning
1/2 cup of water
1 cup of crushed tortilla chips
1 16-ounce can of refried beans
1 cup of shredded cheddar cheese
additional toppings (tomatoes, lettuce, extra cheese)
Steps:
2. Cook the beef through until all the pink is gone and drain out the extra fat.
3. Add your taco seasoning and water, stirring everything up until it turns thick (for about three minutes).
4. Set it aside before greasing up an 8-inch square baking dish and putting your broken chips in the bottom of it.
5. Stir up your refried beans before spreading them over the chips and topping it all with your beef mixture and shredded cheese.
6. When it’s all ready, throw it in the oven and bake it at 375 degrees for 15 to 20 minutes.
7. At the end, top it all with your extra toppings and serve!
3. Farmer’s Casserole
Ingredients:
3/4 cup of shredded cheese
1 cup of cubed ham (cooked)
1/4 cup of green onions, chopped
4 eggs
1 12-ounce can of evaporated milk
1/4 teaspoon of pepper
1/8 teaspoon of salt
Steps:
2. Sprinkle your cheese on top along with your cooked ham and onions.
3. In a side bowl, whisk together your eggs, milk, pepper and salt. When it’s all mixed, pour it on top as well.
4. When that’s done, cover the dish and stick it in the fridge for a few hours or overnight.
5. When you’re ready to cook, take it out of the fridge 30 minutes early and preheat your oven to 350 degrees.
6. Bake the dish for 55 to 60 minutes, uncovered.
7. When it’s done, check it with a knife and make sure it comes out clean. If it’s done, you’re ready to eat!
4. Chili Mac Casserole
Ingredients:
2 pounds of lean ground beef
1 onion, chopped
2 cloves of minced garlic
1 28-ounce can of diced tomatoes
1 16-ounce can of kidney beans (rinsed and drained)
1 6-ounce can of tomato paste
1 4-ounce can of chopped green chilies
1 1/4 teaspoons of salt
1 teaspoon of chili powder
1/2 teaspoon of ground cumin
1/2 teaspoon of pepper
2 cups of shredded cheese
thinly sliced green onions
Steps:
2. In the mean time, get out a nonstick skillet and cook up your beef, onion and garlic until all the pink is cooked out of the meat.
3. Stir in your can of tomatoes, beans, tomato paste, chilis and seasonings.
4. When your macaroni is done, drain it and add it to the beef mixture.
5. Next, switch it over to a 13×9-inch baking dish which you’ve sprayed down with cooking spray.
6. Cover the dish and bake it at 375 degrees for 25 to 30 minutes.
7. After that, take the cover off and sprinkle it with cheese.
8. Bake for five to eight more minutes until the cheese melts again and top it off with sliced green onions and you’re ready to eat!
5. Chicken Parmesan Casserole
Ingredients:
6 boneless, skinless chicken breasts
1/4 teaspoon of chili flakes
3 cups of marinara sauce
2 cups of mozzarella cheese
2 cups of parmesan cheese
2 cups of garlic butter croutons
parsley (for garnish)
Steps:
2. Next, get out a large skillet and heat your olive oil on medium high to brown your chicken on each side for three to five minutes.
3. Next, add your chicken to the baking dish and pour the juice into your baking dish.
4. Add your chili flakes and marinara sauce over the chicken and add a cup of mozzarella and parmesan over the chicken.
5. Next, put your croutons on top of that and top it off with the rest of your cheese as well.
6. After that, pop the whole thing in the oven and let it bake uncovered for 30 to 40 minutes.
7. Cook it until the cheese melts, garnish it with parsley and you’re ready to eat!
6. Meatball Sub Casserole
Ingredients:
1 pound of ground beef
2 cloves of minced garlic
1 egg
1/3 cup of bread crumbs
2 tablespoons of parsley, chopped
1 tablespoon of vegetable oil
salt
pepper
Casserole:
1 sliced baguette
1/4 cup of unsalted butter, melted
2 cloves of minced garlic
1 teaspoon of Italian seasoning
2 cups of shredded mozzarella
3 cups of marinara sauce
salt
pepper
Steps:
2. After that, make your meatballs in a bowl by combining your beef, garlic, egg, bread crumbs and parsley.
3. Season everything with salt and pepper before stirring everything until it combines.
4. When it’s ready, shape it into 30 even balls.
5. Next, get out a skillet and heat up some oil over medium-high heat.
6. Drop in your meatballs and cook them in two batches, cooking for five to six minutes until all the pink is cooked out.
7. Let them dry on some paper towels before greasing up a 9×13-inch baking dish with some cooking spray.
8. Make sure your baguette is sliced to about 3/4 of an inch thick and line your dish with the pieces.
9. In a side bowl, mix your melted butter, garlic and Italian seasoning together, adding salt and pepper as well.
10. Brush your baguettes with this mixture before topping it with a cup of mozzarella, a layer of marinara, meatballs and the rest of the cheese.
11. Finally, bake your dish for 12 to 15 minutes and add parsley before serving.
7. Tater Tot Casserole
Ingredients:
1 cup of yellow onion, diced
2 cloves of minced garlic
2 pounds of ground beef
1/2 teaspoon of cayenne
2 tablespoons of flour
1 cup of chicken broth
2 cups of shredded cheddar cheese
1 1/2 cups of frozen peas
1 1/2 cups of frozen corn
1 pound of frozen tater tots
3 slices of cooked bacon
salt
pepper
sliced scallions (for garnish)
Steps:
2. Get out a cast-iron skillet and heat your oil over medium-high.
3. Add your onions and cook them for about three minutes before adding garlic and cooking for another minute.
4. Season the mix with salt and pepper before adding ground beef and stirring everything up with a wooden spoon.
5. Cook out all the pink from the meat before draining the fat and putting the pan back on the heat.
6. Next, add cayenne and flour and stir everything for a minute.
7. Pour your broth in next, bringing everything to a boil. Let it simmer for two minutes before adding a cup of cheese along with your peas and corn.
8. When that’s done, transfer everything over to a 9×13-inch baking dish.
9. Top it off with the other cup of cheese and spread your tater tots and bacon strips in a layer on top of that.
10. When you’re ready, bake the dish for 27 to 30 minutes.
11. Let it sit for two to three minutes before topping with scallions. Enjoy!
8. Green Bean Casserole
Ingredients:
6 tablespoons of butter
1 sliced onion
8 ounces of sliced mushrooms
2 cloves of minced garlic
1/4 cup of flour
3 cups of whole milk
salt
pepper
1 1/2 cups of French’s fried onions
Steps:
2. When they’re done, use a slotted spoon to transfer them to an ice bath, blanching them.
3. After that, drain them and transfer to a large bowl.
4. Next, using a cast-iron skillet (or other ovenproof skillet), melt two tablespoons of butter and add your onions.
5. Stir occasionally and let them soften for five minutes before adding mushrooms, salt and pepper.
6. Keep cooking until the mushrooms turn golden brown before adding your garlic.
7. When that’s done, transfer the mix to the bowl with green beans in it.
8. After that, melt four more tablespoons of butter in the same skillet on medium heat.
9. Whisk in your flour, cooking until it turns golden as well before adding milk. Bring it all to a simmer and keep cooking for about four minutes, until it thickens.
10. After that, take it off the heat and add your green beans, tossing everything until it’s evenly coated.
11. At the end, bake your dish for 20 minutes until it starts bubbling around the edges. 12. After that, top everything with fried onions, let it cool for a few minutes and you’re ready to eat!
9. Caprese Quinoa Casserole
Ingredients:
2 tablespoons of olive oil
2 minced shallots
3 cloves of minced garlic
2 cups of cherry tomatoes
8 ounces of shredded mozzarella
3 heirloom tomatoes, sliced
8 ounces of fresh mozzarella, sliced
1/4 cup of packed basil leaves, sliced
1/4 cup balsamic vinegar
salt
black pepper
Steps:
2. Next, boil your four cups of quinoa in water in a large pot for 15 minutes until it’s tender and drain the water out.
3. Get out a medium skillet and heat it over medium heat.
4. Add your shallots and garlic and cook them for about two minutes before adding cherry tomatoes, each chopped in half.
5. Cook it all for another two to four minutes.
6. Get out a large bowl and mix together your quinoa with the tomato mix, stirring in the shredded mozzarella, salt and pepper.
7. Finally, transfer it into your dish. At the end, arrange your tomato and mozzarella slices over the top and bake it for 30 minutes.
8. When it’s done, sprinkle your basil on top, add a little bit of balsamic vinegar and you’re ready to eat!
10. Tuna Casserole
Ingredients:
3 tablespoons of butter
1/2 of a chopped yellow onion
2 chopped celery stalks
1 package of sliced cremini mushrooms
1/2 teaspoon of salt
black pepper
cayenne pepper
2 tablespoons of flour
3/4 cup of chicken broth
1/2 cup of whole milk
1 tablespoon of lemon juice
1 6-ounce can of tuna in water, drained
1 cup of grated white cheddar
1/2 cup of freshly grated Parmesan
2 tablespoons of chopped parsley
2 tablespoons of chopped dill
2 tablespoons of chopped chives
1/4 cup of bread crumbs
Steps:
2. Drain it when it’s done and set it aside.
3. Next, preheat your oven to 375 degrees.
4. Get out an oven-safe skillet and melt two tablespoons of butter in it.
5. Add your onion, celery and mushrooms, cooking it all and stirring throughout for about five minutes.
6. Add some salt, pepper and a pinch of cayenne.
7. Sprinkle in your flour and keep cooking for two more minutes.
8. Add your chicken broth and milk, bringing everything to a simmer. Let it thicken for two to three minutes before turning the heat off.
9. Next, stir together your lemon juice, flaked tuna, cheddar, parmesan and herbs. Mix everything up.
10. Get out a bowl that you can microwave and melt the rest of your butter.
11. Add your bread crumbs and parmesan and sprinkle it over the top of your noodles.
12. Bake it for 17 to 19 minutes before taking it out and digging in!
11. One-Pot Cheeseburger Casserole
Ingredients:
1 diced onion
1 tablespoon of olive oil
1 can of diced tomatoes
1 can of tomato sauce
2 cups of chicken broth
1/4 cup of ketchup
1 tablespoon of dijon mustard
1 pound of pasta
2 cups of shredded cheddar cheese
1 diced Roma tomato
2 sliced green onions
salt
pepper
Steps:
2. Add salt and pepper and drain out your excess fat.
3. Stir in your tomatoes, tomato sauce, ketchup, mustard, chicken broth, pasta and two cups of water.
4. Bring the whole thing to a boil before covering it, turning the heat down and letting it simmer for 13-16 minutes so that the pasta cooks through.
5. Take the pot off the heat and add cheese on top. Cover it again for another two minutes.
6. When the cheese is melted, serve it up while it’s still hot! Garnish it with green onions and tomatoes as well.
12. Chicken and Rice Casserole
Ingredients:
2 cups of rice
2 cups of milk
1 1/2 cups of chicken broth
1 can of cream of chicken soup
1 tablespoon of seasoning
smoked paprika
Steps:
2. Mix your uncooked rice, soup, milk and chicken broth in a bowl before pouring it all into the baking dish.
3. Pound out your chicken breasts and season them to your liking before adding them on top of the rice mixture.
4. Cover the dish with foil and bake it for 40-45 minutes.
5. Take the foil off and use forks to shred the chicken, leaving it in the dish.
6. Bake the dish again uncovered for 15 minutes so that everything cooks through.
7. Take it out of the oven to cool for 10 minutes before serving!
13. Cheesy Broccoli Bake Casserole
Ingredients:
2 sliced carrots
8 slices of diced bacon
1 cup of half and half
2 cloves of minced garlic
1 cup of grated parmesan cheese
1 tablespoon of dijon mustard
1/8 teaspoon of ground nutmeg
salt
pepper
Steps:
2. Chop your broccoli into florets if necessary and add to a saucepan with your carrots in an inch of water.
3. Bring it to a boil and cover the pan, cooking it for four to five minutes.
4. When the veggies are tender, drain the water out.
5. Next, heat your olive oil in a skillet you can put in the oven and cook your bacon in it for three minutes (or until it turns crispy).
6. Add your broccoli and carrots to the skillet and cook for another minute.
5. While that’s cooking, mix your half and half, dijon, garlic, salt, pepper and nutmeg in a bowl with half of your parmesan cheese in a bowl.
6. Take the skillet off the heat and pour the cream sauce in, sprinkling the rest of the parmesan on top.
7. Put the skillet in the oven and bake it for 15-20 minutes until the top turns golden brown and bubbly.
8. Let it sit for a few minutes before serving!
14. White Chicken Enchilada Casserole
Ingredients:
2 cups of chicken stock
1 cup of Greek yogurt or sour cream
3 cups of shredded pepper jack cheese
2 cans of white beans, drained and rinsed
1 can of chopped green chiles
3 tablespoons of butter
3 tablespoons of flour
25 flour tortillas, halved
1 avocado, diced
1/4 cup of fresh chopped cilantro
1/2 teaspoon of ground cumin
Steps:
2. Next, melt your butter in a pan over medium-high and add your flour. Whisk them to combine and cook for a minute, stirring throughout.
3. Add half of the chicken stock and keep whisking until it all combines.
4. After that, add the rest of the chicken stock, green chilies and cumin, whisking everything up again.
5. Let the mixture simmer and thicken slightly for two to three minutes before stirring in your Greek yogurt or sour cream and stirring up again. Then, take the mixture off of the heat.
6. Put eight tortilla halves on the bottom of the baking pan so it covers the bottom. Next, spread a third of your cream sauce over that layer.
7. Add half of your chicken in next, then half your beans and a cup of shredded cheese on top.
8. Repeat that process for another layer of tortillas, cream sauce, chicken, beans and cheese.
9. Add the last layer of tortillas, cream sauce and cheese and cover the dish with foil.
10. Bake it for 20 minutes before uncovering it and baking for another 15.
11. When the cheese is melty and it’s all done, take the dish out and serve with avocado and cilantro!
15. Buffalo Chicken Tater Tot Casserole
Ingredients:
1 1/2 cups of shredded cheddar cheese
1/2 cup of bleu cheese (optional)
32 ounces of frozen tater tots
1/2 cup of buffalo sauce
1/2 cup of shredded carrots
1/4 cup of chopped celery
1/4 cup of flour
1 1/2 cups of chicken broth
1/4 cup of buttermilk or milk
2 tablespoons of butter
1 tablespoon of olive oil
1 teaspoon of dried parsley
1 teaspoon of onion powder
1 teaspoon of dill
1 teaspoon of chives
1 teaspoon of salt
1/4 teaspoon of pepper
Steps:
2. Add your ground chicken and cook all the pink out of it, breaking it up as you go.
3. Add your flour and stir to coat the chicken.
4. Gradually add your chicken broth and let it simmer for two to three minutes so that it thickens and reduces.
5. Add your milk or buttermilk along with your dried seasonings, salt and pepper. Stir everything up to combine.
6. Let it cook for another two to three minutes so that it thickens.
7. In the meantime, melt your butter in a microwave-safe container before mixing it with your buffalo sauce.
8. Grease up your slow cooker before adding half of your tater tots in the bottom.
9. Add half of your buffalo sauce mix on top of that before adding your meat on top.
10. Top everything with your carrots, celery and bleu cheese.
11. Finish it with the rest of the tater tots, buffalo sauce and shredded cheddar cheese.
12. When it’s all in place, cover the slow cooker and let it cook on low for five to six hours or high for two to three hours.
13. When it’s done, scoop it out and enjoy!
16. Chicken Bacon Ranch Casserole
Ingredients:
2 heads of broccoli, chopped
3 cups of shredded cheddar cheese
3 cups of milk
6 tablespoons of flour
6 tablespoons of butter
6 slices of bacon
1 can of biscuits
2 teaspoons of ranch seasoning
cooking spray
Steps:
2. Next, cook your bacon in a big skillet for about eight minutes, or until it turns crispy.
3. When it’s done, drain it onto a plate lined with paper towels and wipe the skillet out.
4. Use the same skillet to melt your butter over medium heat.
5. Next, whisk in your flour and cook it for a minute until it all turns bubbly.
6. Gradually stir in your milk and bring the entire thing to a simmer. Keep cooking for two more minutes until it thickens.
7. Whisk in your cheese and keep cooking for a minute until it all melts.
8. Season the mixture with salt and pepper before adding the chopped broccoli.
9. Take the dish off the heat and spread the entire mix into the bottom of your baking dish.
10. Top the dish with chicken before cutting your biscuits into eighths and sprinkling those on top as well.
11. Chop your bacon into bits and add that on top as well before finally adding your ranch seasoning on top.
12. Bake the dish in the oven for about 25 minutes until the biscuits are golden and fluffy and serve!
17. Chicken Parmesan Casserole
Ingredients:
3 cups of marinara sauce
2 cups of mozzarella cheese
2 cups of parmesan cheese
2 cups of garlic groutons
1 tablespoon of oil
1/4 teaspoon of chili flakes
parsley (for garnish)
Steps:
2. Heat your olive oil in a large skillet on medium high and broken your chicken in it on both sides (for three to five minutes per side).
3. When the chicken is browned, add it to the baking dish and pour the extra pan juices in as well.
4. Add chili flakes and marinara on each piece of chicken.
5. Add a cup of mozzarella and parmesan on top of everything as well.
6. Add your croutons before topping with the rest of both cheeses.
7. When it’s ready, bake the dish uncovered for 30-40 minutes so that the chicken cooks through and all the cheese melts.
8. When it’s all done, garnish it with parsley and serve!
18. Chicken Tetrazzini Casserole
Ingredients:
1 cup of sliced mushrooms
1 can of chicken gravy
2 cups of half and half
2 cups of cooked, cubed chicken
2 tablespoons of flour
3 minced cloves of garlic
1 tablespoon of olive oil
1/2 cup of parmesan cheese
1/2 cup of Italian seasoned breadcrumbs
1/4 cup of melted butter
salt
pepper
Steps:
2. Get out a large pot and cook your pasta al dente according to the instructions on the package. Drain the noodles when they’re finished.
3. In a medium pan, add your olive oil, mushrooms, garlic and peas and cook it all until tender.
4. Add your flour and cook it for another minute, stirring everything together.
5. Add the chicken gravy and half and half along with salt and pepper to taste. Let the mix simmer until it thickens.
6. Next, add the sauce to your spaghetti and toss it with the chicken until it’s all evenly coated.
7. Spread everything in your baking dish and top it with parmesan and breadcrumbs.
8. Drizzle the melted butter on top of everything and bake it in the oven for 30-40 minutes until the breadcrumbs are browned.
9. When it’s done, let it cool for a moment and serve!
19. Sweet Potato and Breakfast Sausage Casserole
Ingredients:
1 pound of sausage
1/3 cup of water
1 1/2 cups of diced bell pepper
1/2 cup of diced sweet onion
3/4 cup of halved grape tomatoes
4 cups of French or Italian bread, cubed
2 cups of spinach
8 eggs
2 cups of milk
1 cup of cheddar cheese
4 teaspoons of oil
1 teaspoon of ground mustard
1 teaspoon of salt
1/4 teaspoon of pepper
Steps:
2. Add your sweet potatoes and toss them until they’re all coated.
3. Cook it all up for five to seven minutes until they’re fork tender before taking off the lid and cooking until all the water evaporates.
4. Once the edges of the potatoes get slightly crisp, take them all out of the pan and set them aside.
5. Next, brown your sausages over medium high heat.
6. Take the sausage out of the pan and add the other two teaspoons of oil along with your bell peppers and onion.
7. Cook everything for five to seven minutes until those turn tender as well and add spinach.
8. Cook the spinach until it wilts before mixing in the sweet potatoes, sausage and tomatoes.
9. Next, grease up a 9×13-inch baking dish and put your bread cubes in the bottom of it.
10. Mix together your eggs, milk, ground mustard, salt and pepper in a bowl.
11. Stir in your cheese and pour half of that mixture over the bread.
12. Next, layer your sausage and veggie mix over the bread before pouring the rest of the egg mix on top.
13. Cover the whole thing with plastic and refrigerate it for two hours (or overnight).
14. When you’re ready to cook, bake the whole thing at 350 degrees for 35 minutes.
15. The food is done with a knife comes out of it cleanly—let it cool for 10 more minutes and enjoy!
20. Loaded Rueben Casserole
Ingredients:
16 ounces of sauerkraut
2 cups of shredded Swiss cheese
1/2 cup of Russian dressing
1 cup of sour cream
4 chopped dill pickles
2 cups of thinly sliced and chopped corned beef
1/2 cup of melted butter
Steps:
2. Pour half of your rye bread cubes into the dish.
3. In a side bowl, mix together your sauerkraut, sour cream, Russian dressing and chopped pickles, stirring it all up to combine it.
4. Next, pour half of that mixture over the bread before topping it with your corned beef.
5. Top that with a a cup of Swiss cheese and add the rest of the sauerkraut mixture on top, followed by the rest of the bread.
6. Push everything down to make sure all the layers stick together before adding the rest of your cheese on top.
7. Drizzle the whole thing with melted butter and bake it for 30 minutes uncovered.
8. After that time is up, take the cover off and cook it for another 10 minutes before serving!
If there’s one thing to learn from this list of delicious recipes, it’s that casseroles are a lot more versatile than one might think. If we don’t know what we’re doing when we make one, there’s a chance that they could turn into something that we don’t really want to eat. Still, any of these recipes is time-tested and sure to satisfy. Which one is your favorite?
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