healthy casserole recipe

Healthy Spaghetti Squash Casserole with ground turkey, tomatoes, and Italian spices. Easy, CHEESY, and a crowdpleaser. Low-carb and gluten-free recipe!

Spaghetti Squash Casserole

spaghetti squash (about 2 pounds)

olive oil

turkey

onion

green bell pepper

salt

black pepper

(14.5-ounce diced tomatoes with Italian spices, drained)

garlic (minced)

Italian seasonings

red pepper flakes (reduce to 1/4 teaspoon if sensitive to spice)

mozzarella cheese

parsley

Preheat oven to 375 degrees F. Slice the squash in half lengthwise and scoop out the seeds. Place in a shallow baking dish, cut-side down, and then pour 1/2 cup water into the dish, around the squash. Bake for 35 to 40 minutes, until the flesh of the squash is easily pierced with a fork. When cool enough to handle, pull the squash strings out of the squash's center with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.

Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes. Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes, and then add the reserved squash. Cook and stir until most of the remaining liquid has cooked off, about 1 to 2 minutes more, increasing the heat if needed. Stir in 1/2 cup of the shredded cheese. There may be some liquid remaining in the pan.

Lightly coat a deep 8x8-inch baking dish or 2-quart casserole dish with nonstick spray. With a slotted spoon, scoop the squash mixture into the pan in an even layer, discarding any excess liquid (some in the pan is OK—just not too much). Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese, and then return to the oven and bake until the cheese melts, about 5 to 10 additional minutes. For an extra-golden-brown top, place the casserole under the broiler for a few minutes. Remove from the oven, sprinkle with parsley and/or basil, and let rest 5 minutes. Serve hot.

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This cheesy chicken broccoli rice casserole recipe is a healthy version of the classic with NO cream of anything soup. Comfort food you can feel good about!

Chicken Broccoli Rice Casserole

low-sodium chicken stock

instant brown rice

broccoli florets

chicken breasts

garlic powder (divided)

black pepper (divided)

all-purpose flour

milk (divided (I used skim))

Dijon mustard

Greek yogurt

cheddar cheese (divided (about 6 ounces))

Grease

Place a rack in center of oven and preheat oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or a 3-quart casserole dish.

Boil

Bring the chicken stock to a boil in a large pot, then add the rice. Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and let cook 5 minutes. Remove the pot from heat and let sit, covered, for an additional 5 minutes. Most of the rice liquid should be absorbed.

Saute

Meanwhile, heat the olive oil in a Dutch oven or other large deep pot over medium-high. Add the chicken, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Sauté until cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate. Being careful not to burn yourself, wipe the pot clean with a paper towel.

Cook

Reduce the heat to medium. In a small bowl or large measuring cup, whisk together the flour and 1/2 cup milk. Pour the mixture into the pot, then add the remaining 1 1/2 cups milk. Cook, stirring constantly until thickened, 7 to 10 minutes. Remove from the heat and whisk in the Dijon, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Stir in the Greek yogurt and 1 cup of the shredded cheese until smooth.

Stir

Add the rice and broccoli mixture and the reserved chicken to the cheese sauce, stirring gently to coat.

Bake

Spoon the mixture into the prepared dish and top with the remaining 1/2 cup cheese. Bake 25 minutes until hot and bubbly. Let stand 10 minutes, then serve.

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Healthy Cheesy Chicken Broccoli Rice Casserole

A creamy, cheesy broccoli casserole recipe with an addictive crispy Parmesan breadcrumb topping. A family favorite that goes with any meal!

Parmesan Cheesy Broccoli Casserole

unsalted butter (divided)

breadcrumbs

Parmesan cheese

broccoli

white whole wheat flour

non-fat milk

garlic powder

dry mustard

cayenne pepper (optional)

cheddar cheese

Preheat your oven to 400 degrees F. Melt 1 tablespoon butter in a wide, deep cast iron or other ovenproof skillet. Once melted, pour the butter into a small mixing bowl, then combine with the Panko breadcrumbs and the Parmesan cheese. Set aside.

Meanwhile, bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain and set aside.

Melt the remaining 2 tablespoons of butter in the same skillet. Sprinkle the white whole wheat flour over the top, then whisk constantly for 1 minute, until the butter smells fragrant and the flour turns slightly golden. Very slowly pour in the milk, whisking constantly, adding a little at a time so that you break up the clumps of flour as you go. Continue whisking until the sauce thickens, about 3 minutes, allowing the mixture to bubble. Stir in the garlic powder, salt, mustard, black pepper, and cayenne (if using). Remove the skillet from the heat, then stir in the cheddar until smooth.Add the reserved broccoli, stir to coat, then pat&nbsp;the broccoli into an even layer in the skillet. (Alternatively, if you feel your skillet is not large enough to easily stir in the broccoli without it spilling out, you can combine the two in a separate bowl, then transfer the mixture back into the skillet.)

Sprinkle the Panko mixture evenly over the top of the broccoli. Bake until hot and the topping is crisp and light golden brown, about 20-25 minutes. For an even crisper topping, place the skillet under your broiler for a few minutes at the end, watching carefully so that it doesn&rsquo;t burn. Let stand 5 minutes, then serve.

Cheesy Corn Chicken Quinoa Casserole. A lightened-up, healthy corn bake full of quinoa, chicken, veggies and cheese! Easy, freezer-friendly and gluten free.

Cheesy Corn Chicken Quinoa Casserole

chicken broth (divided)

uncooked quinoa

extra virgin olive oil (plus 2 teaspoons, divided)

chicken breasts,

corn

zucchini (diced (about 2 cups))

red bell pepper ((or orange) seeded and diced)

green onions (sliced)

unsalted butter

Tablespoons all purpose flour

oregano

basil

cheese

Bring 2 cups chicken broth to a boil in a saucepan, then add the quinoa. Reduce heat to a simmer, cover, and let cook until the liquid has been mostly absorbed and the quinoa is tender, about 15 minutes, depending upon the brand of quinoa you purchase. Keeping the pan covered, remove from heat and let stand 10 minutes. Uncover, lightly fluff with a fork, and set aside.

Preheat oven to 350 degrees. Spray an 8x8-inch baking dish or other 2-quart casserole dish with nonstick spray then set aside.

Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium high. Add the chicken, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook the chicken just until no longer pink on the outside (it does not need to be completely cooked through), about 3 minutes. With a slotted spoon, remove the chicken to a plate and set aside.

Reduce the skillet heat to medium. Add the remaining 2 teaspoons olive oil, diced bell pepper, corn, zucchini, garlic, and half of the green onions. Cook until frangrant and the corn is softened, about 5 minutes. Remove to the plate with the chicken.

Melt the butter in the skillet, then sprinkle the flour over the top and briskly whisk to coat the flour with butter and break it up. Let cook until the flour is golden and smells lightly nutty, about 30 seconds to 1 minute,  Slowly pour in the remaining 1 cup chicken broth, then the milk, adding a few splashes of liquid at a time. Whisk constantly and pause as needed to break up any lumps.  Add the oregano and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Increase the heat to bring the mixture to a simmer, then reduce the heat and let gently bubble until the sauce has thickened slightly, about 5 minutes, stirring often.

Remove skillet from heat, then stir in the cooked quinoa, chicken, reserved veggies, and half of the cheese. The mixture will be liquidy. Carefully pour into the prepared baking dish and sprinkle the remaining cheese and green onions on top.

Place the mixture on top of a rimmed baking sheet (this will catch any spill over). Bake for 20-25 minutes, until the top is golden and bubbly. Let cool 10 minutes, then serve.

A cozy and filling chicken and wild rice casserole made with butternut squash and cranberries. This easy and healthy chicken dinner is a winner every time!

Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

uncooked wild rice blend (3 cups cooked)

olive oil (divided)

chicken

butternut

fresh thyme (plus additional for garnish)

cranberries

Parmesan cheese (divided (about 2 ounces))

Cook the rice according to package directions. Drain off any excess cooking liquid and set aside.

Preheat your oven to 350 degrees F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.

In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the diced chicken and sauté until the chicken is cooked through and no longer pink on the inside, about 6 minutes. Remove to a paper towel-lined plate and set aside.

With a paper towel, carefully wipe the skillet clean. Heat the remaining 2 tablespoons olive oil over medium. Add the diced squash, onions, salt, and pepper. Sauté until the onion begins to soften, about 2 minutes. Cover and cook, stirring occasionally, until the squash is tender but still retains some chew, about 6-8 minutes. Stir in the thyme, cranberries, reserved chicken, rice, and 1/4 cup Parmesan.

Transfer the mixture to the prepared baking dish. Bake in the oven for 20 minutes, then remove from the oven and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake 5 additional minutes, until the cheese melts. Sprinkle with additional chopped fresh thyme and serve warm.

A healthy, easy Mexican chicken casserole recipe your entire family will love! Made with quinoa, fresh veggies, black beans, and cheese, this creamy, cheesy Mexican casserole has received dozens of glowing reviews. You'll love it too!

Mexican Chicken Quinoa Casserole

quinoa

green bell pepper (chopped)

red bell pepper (chopped)

chili powder

cumin

cayenne pepper

garlic (about 2 cloves)

fire-roasted diced tomatoes ((15 ounces) well drained)

black beans ((15 ounces), rinsed and drained)

cheddar cheese (divided)

mozzarella cheese (divided)

cilantro (for serving)

Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.

Place 2 cups water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.

In a Dutch oven or similar large, deep sauté pot, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes. Add the chicken, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the chicken is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and drained tomatoes and cook 1 additional minute. Remove from the heat. Stir in the black beans, reserved quinoa, Greek yogurt, 1/4 cup cheddar cheese, and 1/4 cup mozzarella cheese. Taste and adjust seasoning as desired.

Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with remaining cheddar and mozzarella. Bake, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes. Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn. Let rest 5 minutes, sprinkle with chopped cilantro, and serve.

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Easy Mexican Chicken Tortilla Casserole. Family favorite! Layers of cheese, chicken, and tortillas, baked in a southwest tomato sauce. Freezer-friendly and healthy.

Chicken Tortilla Casserole

boneless skinless chicken breasts*

red bell pepper

jalapeno

garlic

tomato sauce ((28 ounces))

chicken stock

jalapeno hot sauce (such

(6-inch) corn tortillas

Monterey Jack cheese ((8 ounces))

lime

Preheat the oven to 375 degrees F. Coat a 9x13-inch casserole dish with baking spray. If needed, cook and shred chicken according to these easy steps.

Heat the olive oil in a large, deep skillet over medium high, then add the onion, green bell pepper, red bell pepper, and jalapeno. Saute until the veggies are tender, about 10 minutes. Add the garlic, cumin, oregano, salt, and pepper and cook until fragrant, about 30 seconds. Add the tomato sauce, chicken stock, and Tabasco Jalapeno sauce, then stir to combine. Let the sauce simmer for 12 minutes.

Assemble the casserole: Spread a thin layer of the sauce on the bottom of the prepared baking dish. Arrange 6 tortillas on top so that they cover the sauce, overlapping as needed. Top with 1/3 of the chicken, 1/2 cup of the cheese, then 1/3 of the remaining sauce. Repeat the process twice more, sprinkling the last 1/2 cup of the cheese over the top.

Cover then pan with foil, then bake for 35 minutes. Remove the foil, return the pan to the oven, then bake for 10 additional minutes, until the casserole is hot and bubbly and the cheese is melted. Let rest 5 minutes. Serve hot with desired toppings.

A healthy chicken and asparagus casserole with a creamy cheese sauce. Your entire family will love this dish!

Cheesy Chicken Asparagus Casserole

all purpose flour

chicken broth

milk ((I used skim))

thyme

freekeh

spring carrots ((8 to 10 ounces) peeled,

shredded cheese ((any kind that melts well,

Parmesan cheese (for topping)

Place rack in the center of your oven and preheat to 375 degrees F. Coat a 9x13-inch deep baking dish with cooking spray and set aside.

Heat 1 tablespoon olive oil over medium high in a Dutch oven or large, deep skillet. Add the chicken and cook until the edges are brown, but the center is still slightly pink. Remove to a plate and set aside.

In the same skillet, heat remaining 1 tablespoon olive oil and add the onion. Cook until beginning to brown and soften, about 3 minutes, then whisk in the flour. Cook until the flour is lightly brown, about 1 minute, then add the chicken broth. Increase heat to high, then continue whisking until the flour is smooth. Add the milk, salt, black pepper, garlic powder, and thyme. Cook and stir until the mixture bubbles and thickens, 3 to 5 minutes.

Remove pan from heat, then stir in the reserved chicken, frekkeh or quinoa, asparagus, carrots and 1/2 cup melty cheese (Gouda, Fontina, etc.). Transfer to the prepared baking dish and cover with aluminum foil.

Bake, covered, for 35 minutes, then uncover and stir the filling. Continue baking, uncovered, until the the freekeh is soft (or the quinoa is sprouted) and the chicken is cooked through, about 10 additional minutes. Some liquid may be bubbling at the top. Stir once more, then top with 1/4 cup Parmesan. Return to the oven until the cheese melts, about 3 minutes. Serve warm.

This comforting cauliflower bake is cheesy yet light enough to be a healthy side dish and is ready in under 30 minutes. Serve it alongside some lean protein and you’ve got yourself a delicious, easy and wholesome meal! 

Cheesy Cauliflower Bake

cauliflower

Cooking spray

tbsp non-fat Greek yogurt

light shredded cheese

yeast (optional)

tsp dijon mustard

tsp salt

tsp black pepper

panko crumbs

grated parmesan

Cut cauliflower into florets. Reserve the stem portion for another recipe.

Arrange cauliflower florets in a large baking dish in a single layer. Spray lightly with cooking spray, and roast for 10 minutes or until just tender.

Meanwhile, in a large mixing bowl, mix together yogurt, shredded cheese, garlic powder, nutritional yeast, dijon mustard, salt and pepper until combined.

Remove cauliflower from the oven. Drizzle sauce all over the cauliflower and toss until coated evenly.  Top with panko crumbs and grated parmesan and bake for another 10 minutes.

Remove from oven and serve immediately. Enjoy!

Meatball casserole bake is an easy, versatile, and healthy recipe made with Italian turkey sausage, red sauce, pasta, and mozzarella cheese.

Meatball Casserole

whole wheat pasta (any shape you love)

whole wheat bread (for making 1 cup fresh breadcrumbs)

egg (lightly beaten)

red pepper flakes

red pasta sauce (about 3 1/2 cups)

frozen chopped spinach (squeezed dry)

mozzarella

Preheat

Place a rack in the center of your oven and preheat to 400 degrees F.

Bring a large pot of salted water to a boil. Cook pasta until barely al dente according to package instructions. You want it to still be firmer than you would ordinarily eat it, as it will cook further in the oven. Drain, toss with a bit of olive oil to prevent sticking, then set aside.

Pulse the bread slices in a food processor until coarse crumbs form. Measure 3/4 cup crumbs into a large mixing bowl. Add the ground turkey, turkey sausage, egg, salt, Parmesan, and parsley. With your fingers or two forks, mix lightly until the ingredients are combined, being careful not to compact the meat.

Form

Form the mixture into 2-inch balls. You should have about 28 or so balls total.

Heat 1 1/2 tablespoons olive oil in a large, deep, oven-proof skillet over medium-high. Add the meatballs, then cook, turning a few times, until all sides are browned, about 10 minutes. With a slotted spoon, transfer the meatballs to a plate.

Simmer

To the skillet, add the remaining 1/2 tablespoon olive oil. Add the onion and cook until beginning to brown and soften, about 4 minutes, then add the garlic, oregano, and red pepper flakes. Cook just until fragrant, about 30 seconds, then add the jarred pasta sauce and spinach. Return the meatballs to the pan and let simmer in the sauce until they are cooked through, about 20 minutes.

Assemble

Once the meatballs are cooked, add the drained pasta and the 4 ounces shredded mozzarella to the skillet with the meatballs and sauce, then gently stir to combine. Top with the remaining 4 ounces sliced mozzarella cheese, then transfer the skillet to your oven.

Bake until the cheese is melted and lightly crisp on top and the edges are bubbling, 15-20 minutes. Let rest for 5 minutes, then enjoy!

Make this Easy Fajita Chicken Casserole recipe or any of the healthy casserole recipes listed above for a delicious meal that everyone will love!

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The most viewed healthy casserole recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine