casserole recipes

Layers of pasta, flavorful roasted vegetables, a simple homemade red sauce, and melty cheese make this roasted vegetable baked penne to die for!

Roasted Vegetable Baked Penne

onion

zucchini (0.79)

yellow squash (1.11)

bell pepper (1.69)

olive oil (0.26)

salt (0.02)

⅛ tsp pepper (0.02)

butter

28 ounces. can crushed tomatoes (0.79)

tomato paste (0.12)

Tbsp Italian seasoning* (0.30)

water (0.02)

penne (1.00)

ricotta (2.19)

Italian cheese blend**, divided (1.86)

tsp pepper (0.02)

parsley (optional garnish) (0.11)

Preheat the oven to 400ºF. Dice the red onion, zucchini, yellow squash, and bell pepper into 1-inch pieces. Spread the diced vegetables out over a large baking sheet. Drizzle with oil and a pinch of salt and pepper. Toss until all the vegetables are coated in oil.

Roast the vegetables in the preheated oven, stirring once half way through, for about 45 minutes or until the vegetables are soft and the edges are brown and caramelized.

While the vegetables are roasting, begin the red sauce. Finely dice the yellow onion and add it to a sauce pot with the butter. Sauté for a few minutes, or until the onion is soft. Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and water.

Stir the sauce to combine. Allow the sauce to come up to a simmer, then turn the heat down to low and let the sauce simmer, stirring occasionally, until the vegetables are finished roasting (about 30 minutes).

In a medium bowl, stir together the ricotta cheese, 1 cup of the shredded Italian cheese blend, and ¼ tsp each of salt and pepper.

Bring a large pot of water to a boil for the penne. Once boiling, add the penne and continue to boil until the pasta is tender. Drain the penne in a colander, then return it to the pot with the heat turned off.

Stir one cup of the red sauce into the drained pasta to coat the pasta in flavor. Add the roasted vegetables to the remaining red sauce and stir to combine.

To layer the casserole, place half of the sauce coated penne in the bottom of a 9x13&quot; or 3 quart casserole dish. Add half of the cheese mixture on top in dollops, followed by half of the roasted vegetable and red sauce mixture. The ingredients do not need to create a solid layer or completely cover the previous layer. Repeat with a second layer of pasta, cheese, and vegetable red sauce. Finally, top the casserole with the second cup of shredded Italian cheese blend.

Cover the casserole with foil, making sure it doesn&#039;t touch the cheese on top. Place the casserole in the oven (still turned on to 400ºF) and bake for 35 minutes. After 35 minutes, remove the foil and switch the oven from bake to broil. Broil the top of the casserole to brown the cheese for 3-5 minutes (watch closely as broilers can vary quite a bit from oven to oven). Top with chopped parsley if desired and serve!

Tuna casserole, the quintessential American dish. Perfect for potlucks and under $10 to make. Made with canned tuna, mushrooms, peas and noodles in a creamy sauce (and no canned soup) finished with toasted breadcrumbs – so good!

Skinny Tuna Noodle Casserole

oz no-yolk noodles (Ronzoni Healthy Harvest, or brown rice pasta

onion (minced fine)

tbsp flour (gluten free use rice flour)

chicken broth

1% milk

oz sherry (optional)

oz sliced baby bella mushrooms

peas

tuna

oz 50% reduced fat sharp cheddar

cooking spray

tbsp parmesan cheese

breadcrumbs

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.

Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat

Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.

Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.

When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).

Add drained tuna, stirring another minute.

Remove from heat and add the reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.

Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.

Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

Make your morning easier by throwing this sausage and egg casserole together the night before. Follow this recipe for an easy make-ahead breakfast. 

Make-Ahead Sausage And Egg Casserole

tbsp. extra virgin olive oil,

lb. country bread,

lb. sweet Italian sausage,

onion,

c. chopped drained oil-packed sun-dried tomatoes

10-oz package spinach, thick stems discarded

eggs

c. whole milk

Kosher salt

Pepper

c. crumbled feta cheese

Make-Ahead Sausage and Egg Casserole

This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It&#x27;s SO good!

Stuffed Cabbage Casserole

olive oil (divided)

95% beef

onion (chopped fine)

tbsp garlic

thyme

tsp sweet Hungarian Paprika

salt and black pepper

green cabbage (coarsely chopped)

(14.5 oz. petite dice tomatoes with juice)

(15 oz. tomato sauce)

water

brown rice

mozzarella cheese (Sargento)

Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 10")

Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.

In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.

Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef.

Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.

Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Cut into 10 slices and serve hot.

Fried Cabbage Casserole is a tasty spin on a southern classic. Frying cabbage in bacon grease is a Southern tradition and adding the components and making it a casserole only makes is better!

Fried Cabbage Casserole

bacon

Mayonaise

Cream of Celery soup

milk

cheddar cheese

onions

Preheat oven to 350 degrees F.

In a dutch oven, fry bacon in butter...

In a dutch oven, fry bacon in butter until brown and crispy. Remove and drain.  Place cabbage in bacon grease, cover and cook over low to medium heat for 20 minutes. Stirring halfway through.

Turn off heat. Add in bacon, mayo, milk...

Turn off heat. Add in bacon, mayo, milk and cream of celery. Mix well. Pour into a lightly greased casserole dish.

Spread evenly and top with cheese and fried...

Spread evenly and top with cheese and fried onions. Bake 45 - 60 minutes until onions are browned and cheese is melted. Enjoy!

https://www.youtube.com/watch?v=1z3CFsdgdaQ

We continue our month of #casserole #cooking with Fried Cabbage Casserole. We take Fried cabbage that is great on its own and add some Southern zing to it and make it a soul warming casserole! #cabbage #recipes #cook #friedcabbage #friedfood

The Buttered Home Cooks Fried Cabbage Casserole

Egg rolls like you've never had them before!

Eggroll Casserole

lb pork

ginger

garlic, chopped

(10 oz) coleslaw mix

snow pea pods, cut into 1/2-inch pieces

carrots, shredded

green onions, chopped

teriyaki glaze/sauce

soy sauce

Sriracha sauce

(8.8 oz) thin rice stick noodles

chow mein noodles

Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.

Add pork, ginger, and garlic to a skillet and cook on medium-high for 8 to 10 minutes, until pork is cooked through. Drain and return to skillet

Stir in coleslaw mix, pea pods, shredded carrot, 1/4 cup green onions, 1/4 cup teriyaki sauce, and the soy sauce. Toss with tongs or stir until combined. Remove from heat, and place in large bowl; set aside.

Heat broth and Sriracha sauce in a saucepan until simmering, then add rice stick noodles. Reduce heat to low and cover. Cook 2 minutes, stirring to moisten noodles. Cover and cook an additional two minutes.

Remove from heat and let noodles stand 1 to 2 minutes, stirring occasionally until all of the liquid is absorbed. Add noodles to bowl with pork mixture, stirring to combine. Spoon mixture into baking dish and cover with foil.

Bake 20 to 22 minutes. Drizzle with the remaining teriyaki sauce on top, along with the remaining green onions and chow mein noodles.

This chicken and rice casserole dinner from Delish.com is the easiest decision you'll make all week.

Easy Chicken and Rice Casserole

Extra-virgin olive oil,

c. white rice,

(10.5-oz.) cans cream of mushroom soup

black pepper

bone-in, skin-on chicken thighs (about 2 lb.)

tbsp. butter

garlic, finely minced

tbsp. Freshly chopped parsley,

When does casserole season start for you?

On Friday, I made this recipe exactly to instructions except I used oil instead of butter and Campbell's Golden Mushroom Soup instead of Mushroom Soup. (My husband is allergic to anything containing milk.) 

My family liked it so much, they ate the leftovers for breakfast and begged me to serve it for dinner on Sunday--which is what I'm doing right now. Many thanks for posting this wonderful recipe. I plan to make it for the first dinner guests I have in when the pandemic is over and life returns to normal.

This worked out really well. I think it's a great base recipe that you could modify and make how you like in the future. Here are the changes I made: I did use three chicken thighs, but I also added some boneless, skinless breast filets because I wanted more chicken. I don't like mushroom very much, so I used one can of cream of mushroom and one can of cream of chicken. I accidentally forgot to cover it with foil for the first hour, so I ended up cooking it uncovered for almost an hour, cooking it covered with foil for 30 mins, then cooking another five minutes to try and re-crisp the chicken.
It turned out well. The rice cooked perfectly. I'm not sure why it didn't work for some people. I did use regular white rice as called for and I think my alterations were pretty minor. 
I like that in the future I can mix it up by adding whatever veggies I like to the rice and by seasoning the chicken however I want. 
This was super easy to make, and there was plenty of rice to accompany the extra chicken I added, so I have lots of leftovers.

This is my 2nd time using this recipe but I made one slight change. I season chicken (drumsticks and breast) with garlic and onion power, adobo, pepper, and paprika and I fried it to brown (not cook thru) on the stove before placing it in the rice mixture. Before when I broiled it afterwards the coloring still took longer so I just did that first on the stove in an iron skillet. Turned out great!

Made this tonight! It was very good, I used a 9x13 with 4 thighs but I will use 6 next time as the ratio of rice vs meat is off! I also sautéd my onions in 2T butter. I had to add 1/2 c more water as rice vs water was off as well. 
I use thermometer on meat and using the time here was off by 45 min to 1 hour to get chicken done to 165 degrees. 
We loved the taste of this dish and will make again with a few adjustments!

I always use Minute Rice in this recipe cream of chicken soup chicken broth thyme pepper salt grated onion and Sage Brown thighs put on top cover bake at 350 for an hour to an hour and a half depending on how many pieces of chicken you have in it. it will always come out perfect just pay attention to the amount of liquid you need to the amount of rice you add. If you use any other kind of rice you can pre-cook it.

I’m not sure why this recipe didn’t work for me, but it didn’t. There were parts of the casserole that had completely uncooked rice and other parts with totally overcooked rice. I’ve been cooking this dish for 2 hours and still no luck! Wouldn’t recommend.

<em> I made this for dinner last night per the recipe. I did add some mushrooms and celery as I had them on hand. I baked it 1hr at 350* covered and 30 minutes uncovered. I then added 10 minutes as the liquid wasn't absorbed enough. Flavors were great but the rice wasn't done. I used one cup of jasmine rice and  one cup of brown rice which shouldn't have made a difference.  Wondering what I could do different to get the rice to cook? Chicken breast were a bit over done in my opinion.</em>

Great dish ...I grabbed uncle bens rice 3 boxes (1 chicken rice, 1 four cheese rice, 1 chicken/broccoli rice) I browned the rice then mixed the rice & onion in dish with half the broth , mixed the other half broth and soup on stove then pour It in the  dish with rice....added pepper, and the rice seasoning packets (both chicken flavor season packet and cheese packet...I left out the chicken broccoli seasoning pack) stirred It up..and in a zip lock bag...seasoned boneless chicken thighs with a little butter/chicken broth, then mixed pepper, garlic powder, onion powder, A little herbbox chicken granulated  bouillon broth and badia complete seasoning in a bowl by whisk and poured It into the bag...mix the chicken/seasoning in bag then laid It over the rice....covered with foiled...baked covered for 40 mins then uncovered for 10-15 mins...DISH WAS VERY FLAVORFUL AND DELICIOUS!!!

I made 1/2 a recipe and added a small can of mushrooms to the rice. 
It was much better than I anticipated and we have enough of the rice left over for another meal. We had a side of brussel sprouts as well. It’s a lot of food for two seniors. I would make it again.

I made this tonight. It was wonderful! 
I didn't have any regular rice so I used instant.
I also used breasts instead of thighs...
I cooked it for one hour covered and threw some cheese on top for 15 min uncovered.
It was really good! I made a chicken casserole 
receipe before and it was so bland.....
Make it you wont be sorry!

I loved it! Didn't have fresh herbs, so used dried. Still tasted fantastic! Thanks so much.

The only thing I changed to this recipe was used chicken stock, 1/2 cup more than called for, yellow rice (all  had on hand) No mushrooms. Finely chopped onion. To the chicken I added powdered garlic and onion, oregano, and Cajun seasoning. Came out great.  2nd time I used same ingredients but added BBQ sauce on top of chicken. I used legs and thighs.  This also very good.  Hope this doesn't send Red Scissors over the edge.  Thanks for good recipe

Was looking for a quick dinner.  Couldn't be easier and my husband just loved it.  Almost like risotto.  Made it with a can of cream of chicken as well as a can of cream of mushroom soup.  Used a poached chicken breast I had on hand and shredded it.  
He asked for the leftovers the next night.  Just served with a salad on the side.

https://streaming.hearstdigitalstudios.com/3988ab92-3f42-400d-a884-3d2b39e2798e/video_rover_16x9_1080p_hd_1533679072_54285.mp4

There is literally only one dirty dish to clean with this recipe.

This Easy Chicken & Rice Casserole Is Pure Comfort

Cheesy Sausage and Cabbage Casserole

olive oil

tbsp grass-fed butter

quartered,

yellow bell pepper, chopped

onion, diced

garlic,

sea salt and black pepper,

14.5 oz can diced tomatoes

tomatoes

oz smoked sausage,

mozzarella cheese, shredded

Italian flat leaf parsley, rough chopped

Heat olive oil and butter in a large skillet over medium heat.

Once the butter is melted and the pan is heated, add the cabbage, bell pepper, onion garlic, sea salt and black pepper. Sauté until the vegetable are crisp tender and the cabbage is wilted. About 10 minutes.

Mix in diced tomatoes, crushed tomatoes and smoked sausage. Sauté for 10 minutes.

Transer to a large casserole dish, top with cheese and bake for 15 minutes.

We thought this was fantastic.... just goes to show, everyone has different tastes!

This was very simple to make! I added the sausage before the tomatoes to allow it to cook through first.

This is a keeper hubby says ! Only change was home can tomatoes . Keep up the great recipes .

I really enjoyed this recipe and took it upon myself to add some dried Italian herbs to enhance the flavor of this dish. Im not sure if anyone else had this problem, but my dish came out pretty watery. Are there any steps that I can take to prevent this?

Yummy Yum yum... This looks absolutey gorgeous. Can't wait to make this

Great recipe. It was easy to prepare and delicious.

This recipe was delicious.  I made mine w/ Jalapeno cheddar sausage and halved the recipe.  I will absolutely be making this again!

Thank you so much for posting this and so many other recipes on line.  As a result of chemo, my 13 year old has developed high blood sugar, but not quite diabetes.  They have had us switch him to a low carb diet to try to bring it under control without more medication.  His reaction to most recipes has been, "Wow, I thought chemo killed my taste buds.  Low carb must have destroyed all of theirs."  Thankfully, what we have tried from your site has been met with positive responses including, "Can we have that again?"  Money remains tight so I cannot run out and buy a bunch of low carb cook books.  So, all that said, I truly appreciate your site.  God bless.

Delicious!  Only thing I did differently was used sweet Italian sausage instead of smoked.  I cooked the sausage prior to adding it to the cabbage mixture and it was amazing!  My 13 yr old wants leftovers for lunch!

This was AWESOME! My husband (who doesn’t know I’m making him eat Keto lol) asked that it be on the weekly rotation. I’m practicing mostly OMAD Keto, so mixed in some smoked Gouda to up the caloric content since it is my only meal today and finished with a dollop of (this is going to sound weird) aioli. Also added some crushed red pepper for a little kick. 
It was a touch runny and the hubby doesn’t like anything runny, but I do, so used a slotted spoon to scoop his out and a soup ladle to scoop mine. 
Thank you for making dinner more interesting than chicken and broccoli.

Absolutely wonderful recipe!
We used chorizo sausage (had to precook it)
This recipe is so versatile.  
Thank you!

Loved this casserole! Made it a couple nights ago and definitely will put it in our regular rotation. Leftovers heated up well also. It turned out a little watery but not enough to be a big deal - it appears the key there is simply to cook down the cabbage enough on the stove before transferring it to the casserole dish. I also added italian seasoning and browned the sausage pieces in the pot before adding the other ingredients.

This is very good. A little wet bit tasty..

Great dish.  I drained diced tomatoes  and it was not watery.   Will certainly make again.

If I could give this dish 10 stars, I would! I made this meal for my family (none of who follow a keto lifestyle) and they all absolutely loved it. A huge win for me of course and honestly at least once a month, my husband requests it for dinner: In fact, I have the ingredients ready to go for dinner tomorrow (per his request).

This dish is a household favorite! I’ve made it as the recipe is written, but I’ve also substituted the smoked sausage for andouille sausage. My Louisiana family prefers the andouille, but either way is delicious!

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