15 Easy Casserole Recipes for Dinner That Feed a Crowd

Casseroles offer a convenient solution for serving hearty meals to a crowd. Dishes like Classic Chicken and Rice, Cheesy Beef and Macaroni Bake, and Vegetable Lasagna with Spinach and Ricotta promise satisfaction for everyone at the table. Creamy Mushroom and Broccoli and Taco Tater Tot Casseroles add a comforting touch, while Beef Stroganoff and Tuna Noodle Casseroles are favorites for any gathering. Explore these delicious options to impress guests and discover even more crowd-pleasing recipes.

Classic Chicken and Rice Casserole

Classic Chicken and Rice Casserole is a comforting and hearty dish that combines tender chicken, creamy sauce, and fluffy rice baked to perfection. This dish is perfect for families or anyone looking for a satisfying meal that can feed a crowd. With a preparation time of about 15 minutes, followed by 45 minutes in the oven, you’ll have a delicious dinner ready in no time.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 medium onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional: fresh parsley for garnish

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Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked, shredded chicken, uncooked rice, chicken broth, cream of mushroom soup, frozen mixed vegetables, chopped onion, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.
3. Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
4. Cover the dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 40 minutes.
5. After 40 minutes, remove the foil and sprinkle shredded cheddar cheese evenly on top. Return to the oven and bake uncovered for an additional 5–10 minutes, or until the cheese is melted and bubbly.
6. Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired, then serve warm.

 

Variations and Tips:

• Substitute the cream of mushroom soup with cream of chicken or cream of celery for a different flavor.
• For a healthier twist, replace some of the rice with quinoa or cauliflower rice.
• Add spices like paprika or cayenne pepper for extra flavor.
• You can incorporate other vegetables like bell peppers, broccoli, or spinach which can be added fresh or frozen.
• Consider using leftover roast chicken or rotisserie chicken for even less prep time.
• Leftovers can last in the refrigerator for 3-4 days and can be reheated in the microwave or oven.

Cheesy Beef and Macaroni Bake

Cheesy Beef and Macaroni Bake is a delicious and comforting casserole that combines ground beef, pasta, and a creamy cheese sauce, making it an ideal meal for families and anyone looking for a hearty dish.

This recipe is perfect for weeknight dinners and can easily serve a crowd. Preparation time is approximately 20 minutes, with a cooking time of 30 minutes, making it a quick and convenient dinner option.

Ingredients:

• 1 pound ground beef
• 2 cups elbow macaroni
• 1 can (15 ounces) diced tomatoes
• 1 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until soft and fragrant.
3. Add the ground beef to the skillet, cooking until browned. Drain excess fat, if necessary.
4. Stir in the diced tomatoes (with juices), beef broth, elbow macaroni, Italian seasoning, salt, and pepper. Bring to a simmer, and cook for about 10 minutes, or until the macaroni is al dente.
5. Remove from heat, and stir in half of the cheddar and mozzarella cheese.
6. Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
7. Top with the remaining cheddar and mozzarella cheese.
8. Bake in the preheated oven for 20-30 minutes, or until the cheese is bubbly and golden.
9. Let cool for a few minutes before serving.

Variations and Tips:

• For added nutrition, consider mixing in some vegetables like spinach, bell peppers, or zucchini to the beef mixture.
• You can substitute ground beef with ground turkey or chicken for a lighter version.
• Feel free to experiment with different types of cheese, such as pepper jack for a spicy kick or gouda for a smokier flavor.
• To make the dish ahead of time, prepare it up to the baking step and refrigerate. When ready to eat, simply bake it from the fridge, adding a few extra minutes if necessary.

Vegetable Lasagna With Spinach and Ricotta

Vegetable Lasagna with Spinach and Ricotta is a comforting and hearty dish suitable for vegetarians and anyone looking for a wholesome meal. This layered casserole combines the richness of ricotta cheese, the nutritional powerhouse of spinach, and vibrant vegetables, making it a great choice for family dinners or gatherings.

The preparation time typically takes about 30 minutes, and with an additional baking time of 45 minutes, you can have a deliciously hearty meal ready in just over an hour.

Ingredients:

• 9 lasagna noodles
• 2 cups ricotta cheese
• 2 cups spinach (fresh or frozen, thawed and drained)
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 medium zucchini, sliced
• 1 bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• Olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until fragrant.
3. Add the sliced zucchini and bell pepper to the skillet, season with salt and pepper, and cook for about 5-7 minutes until the vegetables are tender. Remove from heat and stir in the spinach until well combined.
4. In a mixing bowl, combine the ricotta cheese, half of the grated Parmesan cheese, and a dash of salt and pepper. Mix well.
5. Spread a layer of marinara sauce on the bottom of a 9×13 inch baking dish.
6. Place three lasagna noodles over the sauce, then layer half of the ricotta mixture, followed by half of the sautéed vegetables, and top with a third of the mozzarella cheese. Repeat the layers once more: sauce, noodles, ricotta mixture, vegetables, and mozzarella.
7. Place the final three lasagna noodles on top, cover with the remaining marinara sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
8. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
9. Remove from the oven and let it sit for 10 minutes before slicing. Garnish with fresh basil or parsley if desired.

Variations and Tips:

• For added flavor, mix in other vegetables like mushrooms, eggplant, or broccoli into the sautéed mixture.
• You can substitute ricotta with cottage cheese for a lighter option.
• Add a layer of cooked ground meat (such as turkey or beef) for additional protein if desired.
• Make ahead of time by assembling the lasagna and storing it in the refrigerator. Just increase the baking time if baking from cold.
• For a gluten-free option, use gluten-free lasagna noodles instead.

Creamy Mushroom and Broccoli Casserole

Creamy Mushroom and Broccoli Casserole is a comforting and delicious dish that’s perfect for a family dinner or a cozy gathering with friends. This creamy, hearty casserole combines fresh broccoli florets with tender mushrooms and a rich, cheesy sauce, making it a delightful option for both vegetarians and meat-lovers alike.

It takes about 20 minutes of prep time and approximately 30 minutes to bake, resulting in a warm, satisfying meal that can be served as a main or a side dish.

Ingredients:

• 3 cups fresh broccoli florets
• 2 cups sliced mushrooms
• 1 cup cooked rice (white or brown)
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 can (10.5 oz) cream of mushroom soup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup breadcrumbs (optional, for topping)
• 2 tablespoons melted butter (optional, for topping)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a large pot of boiling salted water, blanch the broccoli florets for 2-3 minutes until they are bright green and slightly tender. Drain and set aside.
3. In a large skillet, sauté the sliced mushrooms over medium heat until they are soft and any liquid has evaporated, about 5-7 minutes.
4. In a large mixing bowl, combine the cooked rice, sautéed mushrooms, blanched broccoli, cheddar cheese, sour cream, cream of mushroom soup, garlic powder, onion powder, salt, and pepper. Mix until well combined.
5. Transfer the mixture into a greased 9×13 inch casserole dish, spreading it evenly.
6. If you like a crunchy topping, mix the breadcrumbs with melted butter to coat, then sprinkle it over the top of the casserole.
7. Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and golden on top.
8. Allow to cool slightly before serving. Enjoy!

Variations and Tips:

• For added protein, consider mixing in some cooked chicken or turkey.
• Swap out the cheddar cheese for your favorite cheese, such as mozzarella or parmesan, for a different flavor.
• To make it a fully vegetarian dish, use vegetable broth instead of chicken broth if adding meat.
• Add in other vegetables like bell peppers, carrots, or spinach for extra nutrients and color.
• If you have leftover casserole, store it in an airtight container in the refrigerator for up to 3 days; reheat in the oven for the best texture.

Taco Tater Tot Casserole

Taco Tater Tot Casserole is a delightful fusion dish that combines the bold flavors of tacos with the comforting, crispy goodness of tater tots. This hearty casserole is perfect for busy weeknights when you want something quick and satisfying for your family.

You can prepare it in about 30 minutes, making it an ideal choice for feeding hungry kids or entertaining friends at a casual gathering.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 packet taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 cup salsa
• 2 cups shredded cheddar cheese (divided)
• 1 bag (32 oz) frozen tater tots
• Optional toppings: sliced green onions, sour cream, sliced jalapeños, guacamole

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks.

Drain any excess grease.

3. Stir in the taco seasoning, black beans, corn, and salsa.

Cook for an additional 5 minutes, allowing the flavors to meld together.

4. In a 9×13 inch baking dish, spread the beef mixture evenly over the bottom.

5. Sprinkle 1 cup of shredded cheddar cheese over the beef mixture.

6. Arrange the tater tots in a single layer over the cheese.

7. Bake in the preheated oven for about 25-30 minutes, or until the tater tots are golden brown and crispy.

8. Once out of the oven, sprinkle the remaining 1 cup of cheddar cheese on top and return to the oven for an additional 5 minutes, or until the cheese is melted.

9. Remove from oven and let it cool for a few minutes.

Top with your choice of optional toppings, such as green onions, sour cream, jalapeños, or guacamole before serving.

Variations and Tips:

• Swap out the ground beef for cooked shredded chicken or a plant-based meat alternative for a different protein option.
• Add diced bell peppers, onions, or zucchini in with the beef mixture for extra veggies.
• Substitute the tater tots with hash browns for a different texture.
• To make it spicy, use a hot salsa or add diced green chilies to the beef mixture.
• This casserole is freezer-friendly! Assemble and freeze before baking; just increase the baking time if cooking from frozen.

Italian Sausage and Pepper Pasta Bake

Italian Sausage and Pepper Pasta Bake is a comforting casserole that brings together the rich flavors of Italian sausage, colorful bell peppers, and al dente pasta, all baked under a layer of melted cheese. This dish is perfect for families or gatherings, offering a hearty meal that can satisfy even the hungriest of appetites.

Preparation time is approximately 25 minutes, with an additional baking time of 30-35 minutes, making this an excellent weeknight dinner option.

Ingredients:

• 12 oz penne pasta
• 1 lb Italian sausage (sweet or spicy, casing removed)
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and fully cooked. Drain excess fat if necessary.
4. Add the diced onion, bell peppers, and minced garlic to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender.
5. Stir in the diced tomatoes, Italian seasoning, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer and cook for an additional 2-3 minutes.
6. In a large mixing bowl, combine the cooked pasta with the sausage and pepper mixture. Mix well to evenly incorporate all ingredients.
7. Transfer half of the pasta mixture to a greased 9×13 inch baking dish. Sprinkle half of the mozzarella cheese on top. Repeat with the remaining pasta mixture and top with the remaining mozzarella and Parmesan cheese.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
9. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.

Variations and Tips:

• For a vegetarian option, substitute Italian sausage with plant-based sausage or mushrooms and include additional vegetables like zucchini or spinach.
• Experiment with different types of cheese, such as provolone or gouda, for a unique flavor twist.
• If you have leftovers, this dish can be refrigerated for up to 3 days or frozen for up to a month. Reheat in the oven for best results.
• Serve with a simple side salad and garlic bread for a complete meal.

Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas are a delicious and hearty vegetarian dish that packs a flavorful punch. This casserole is perfect for family dinners or gatherings with friends, serving as a nutritious meal that even meat lovers will enjoy.

With a vibrant blend of spices, roasted sweet potatoes, and protein-rich black beans wrapped in soft tortillas, this dish offers a satisfying balance of flavors and textures. The preparation time is approximately 30 minutes, with an additional time of about 30 minutes for baking, making it a great option for a satisfying weeknight dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro and lime wedges, for serving (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a medium pot, boil the cubed sweet potatoes until tender, about 10-15 minutes. Drain and let cool slightly.
3. In a large bowl, combine the cooked sweet potatoes, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Mix well to combine.
4. Spread a thin layer of enchilada sauce at the bottom of a 9×13 inch baking dish.
5. To assemble the enchiladas, take one tortilla, place a generous scoop of the sweet potato and black bean mixture in the center, and roll tightly. Place seam side down in the baking dish. Repeat until all the filling is used.
6. Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure they are well-coated. Sprinkle the shredded cheese evenly on top.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before serving. Top with fresh cilantro and a squeeze of lime juice, if desired.

Variations and Tips:

• For added protein, consider incorporating some cooked quinoa or shredded chicken into the filling.
• Experiment with different cheeses or spices based on your preference. Pepper Jack cheese can add a spicy kick!
• If you’re looking to make this dish gluten-free, be sure to use corn tortillas and check that the enchilada sauce is gluten-free.
• Feel free to add other vegetables such as spinach, bell peppers, or zucchini to the filling for extra nutrients.
• Leftovers can be stored in the refrigerator for up to 3 days and can be reheated easily in the oven or microwave.

Baked Ziti With Mozzarella and Parmesan

Baked Ziti With Mozzarella and Parmesan is a hearty and comforting casserole that combines layers of pasta, rich marinara sauce, and gooey cheeses, making it perfect for families, gatherings, or anyone craving a delicious Italian meal.

This dish is ideal for feeding a crowd or meal prepping as leftovers keep well in the refrigerator. With a preparation time of about 15 minutes and a baking time of 30 minutes, you can have a satisfying dinner ready in no time.

Ingredients:

• 1 pound ziti pasta
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef or Italian sausage (optional)
• 4 cups marinara sauce
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta according to package directions until al dente; drain and set aside.
3. In a large skillet over medium heat, add olive oil. Sauté the diced onion and minced garlic until the onion is translucent, about 4-5 minutes.
4. If using meat, add the ground beef or sausage to the skillet, breaking it up with a spoon, and cook until browned. Drain any excess fat.
5. Stir in the marinara sauce, cooked ziti, oregano, basil, salt, and pepper. Remove from heat.
6. In a large bowl, combine the ricotta cheese with half of the mozzarella and half of the Parmesan. Mix well.
7. In a greased 9×13 inch baking dish, layer half of the pasta mixture, followed by the ricotta mixture, and then the remaining pasta. Top with the remaining mozzarella and Parmesan cheeses.
8. Cover with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
9. Remove from the oven and let it sit for about 10 minutes before serving. Garnish with fresh basil if desired.

Variations and Tips:

• You can substitute ziti with penne or fusilli pasta for a different texture.
• Add vegetables such as bell peppers, spinach, or mushrooms for a healthier twist.
• Use homemade marinara sauce for a fresher taste, or store-bought for convenience.
• For a spicy kick, consider adding red pepper flakes or using spicy Italian sausage.
• This dish can be prepared in advance; just cover and refrigerate before baking, and increase the baking time if cooking from cold.

Mediterranean Quinoa Casserole

The Mediterranean Quinoa Casserole is a wholesome, nutritious dish perfect for a family dinner or meal prep for the week. This dish combines protein-packed quinoa with a vibrant mix of vegetables and Mediterranean flavors, making it ideal for both vegetarians and meat-lovers alike.

With a preparation time of about 20 minutes and a cooking time of 30-35 minutes, you’ll have a delicious meal on the table in under an hour.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 1 cup chopped tomatoes (fresh or canned)
• 1 cup chopped bell peppers (any color)
• 1 cup chopped zucchini
• 1 cup spinach (fresh or frozen)
• 1/2 cup crumbled feta cheese
• 1/4 cup black olives, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil, for drizzling

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Rinse the quinoa under cold water to remove any bitterness. In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
3. In a large mixing bowl, combine the cooked quinoa with chopped tomatoes, bell peppers, zucchini, spinach, crumbled feta cheese, black olives, minced garlic, oregano, basil, salt, and pepper. Stir to combine everything well.
4. Transfer the mixture to a greased 9×13-inch baking dish and spread evenly. Drizzle a little olive oil on top for added flavor.
5. Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and everything is heated through.
6. Remove from the oven and let it cool for a few minutes before serving.

Variations and Tips:

• You can easily add protein to this casserole by including cooked chicken, shrimp, or chickpeas.
• Experiment with different vegetables based on your preferences or seasonal availability, such as eggplant, asparagus, or artichokes.
• For a gluten-free version, verify that your quinoa is certified gluten-free.
• If you’re a lover of spicy food, consider adding red pepper flakes or diced jalapeños for a kick.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can also be frozen for later use. Reheat in the oven or microwave before serving.

Chicken Alfredo Casserole

Chicken Alfredo Casserole is a creamy, comforting dish that combines tender pieces of chicken with a rich Alfredo sauce, pasta, and a blend of cheeses, all baked to golden perfection.

This casserole is ideal for families or anyone looking for a hearty meal that can easily feed a crowd. With a preparation time of about 20 minutes and a baking time of 30 minutes, it’s perfect for busy weeknights or casual gatherings.

Ingredients:

• 2 cups cooked rotini pasta
• 2 cups cooked, shredded chicken
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 cup broccoli florets (steamed)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked rotini pasta, shredded chicken, Alfredo sauce, steamed broccoli, garlic powder, Italian seasoning, salt, and pepper. Mix well until everything is evenly coated.
3. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
4. Sprinkle the mozzarella and Parmesan cheese over the top of the casserole.
5. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
6. Remove from the oven and let it cool for a few minutes before garnishing with fresh parsley, if desired. Serve warm.

Variations and Tips:

• For added nutrition, consider incorporating other vegetables such as spinach, bell peppers, or peas into the casserole.
• To make it even richer, you can add a layer of cream cheese to the mixture before baking.
• If you prefer a little crunch, top the casserole with breadcrumbs or crushed crackers mixed with a bit of melted butter before baking.
• This dish can be assembled ahead of time and stored in the refrigerator. Just increase the baking time by about 10-15 minutes if you bake it straight from the fridge.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the microwave or oven.

Loaded Baked Potato Casserole

Loaded Baked Potato Casserole is a comforting and hearty dish that brings together all the beloved flavors of a classic baked potato. This casserole is ideal for families and gatherings, as it can easily serve a crowd and is perfect for those chilly nights when you crave something warm and satisfying.

With a preparation time of about 20 minutes and a cooking time of 45 minutes, this dish is not only delicious but also relatively simple to make.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled bacon
• 1/4 cup green onions, chopped
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup shredded cheese for topping (e.g., cheddar or a blend)

Cooking Steps:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish (9×13 inches works well).
2. In a large pot, boil the diced potatoes in salted water until tender, about 15 minutes. Drain and set aside.
3. In a large mixing bowl, combine the sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in the cooked potatoes, half of the bacon, half of the green onions, and half of the cheddar cheese until everything is well combined.
4. Transfer the potato mixture to the prepared baking dish and spread it evenly.
5. Top with the remaining cheese and bacon.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
7. Remove from the oven and let it cool slightly before garnishing with the remaining green onions.
8. Serve warm and enjoy!

Variations and Tips:

• For a spicier kick, add jalapeños or pepper jack cheese.
• Swap out the bacon for turkey bacon or omit it for a vegetarian version.
• Incorporate vegetables like broccoli or spinach for added nutrition.
• You can prepare the casserole ahead of time. Just assemble it, cover it with aluminum foil, and refrigerate. Bake it right before serving, adding a few extra minutes to the cooking time if baking chilled.
• Consider using leftover or pre-cooked potatoes to save time and enhance flavor.

Beef Stroganoff Casserole

Beef Stroganoff Casserole is a comforting and hearty dish that combines tender beef, creamy mushroom sauce, and pasta all baked together for a one-pan meal that’s perfect for families or gatherings.

The dish boasts rich flavors that entice both young palates and adults alike, making it an excellent choice for dinner parties or casual weeknight meals. Preparation time is approximately 20 minutes, with a cooking time of about 40 minutes, making it a relatively easy and convenient choice for busy cooks.

Ingredients:

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 tablespoon Worcestershire sauce
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 2 cups cooked egg noodles
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if necessary.

3. Add the chopped onion and garlic to the skillet and sauté until the onions are translucent, about 3-4 minutes.

4. Stir in the sliced mushrooms and cook until softened, about 5 minutes.

5. Add Worcestershire sauce, cream of mushroom soup, and sour cream to the mixture.

Stir until well combined and heated through. Season with salt and pepper to taste.

6. In a large bowl, combine the cooked egg noodles with the beef mixture, stirring until the noodles are fully coated.

7. Transfer the mixture to a greased casserole dish and spread evenly. Top with shredded cheddar cheese.

8. Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.

9. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, if desired.

Variations and Tips:

• For a healthier version, you can substitute ground turkey or chicken for the beef.
• Add some frozen peas or mixed vegetables to the casserole for added nutrition.
• If you prefer a little kick, consider adding a dash of hot sauce or paprika to the beef mixture.
• Leftovers can be stored in an airtight container in the fridge for up to three days, making this a great make-ahead meal for busy nights.
• This dish pairs wonderfully with a simple side salad or garlic bread for a complete dinner option.

Tuna Noodle Casserole

Tuna Noodle Casserole is a classic comfort food that brings together tender egg noodles, flaky tuna, and a creamy sauce baked to perfection. This dish is ideal for families looking for an easy weeknight meal or anyone seeking a hearty and satisfying dish that can be prepared in about 30 minutes.

Plus, it’s a great way to use pantry staples! Enjoy it with a side salad for a complete dinner.

Ingredients:

• 12 oz egg noodles
• 2 cans (5 oz each) tuna, drained and flaked
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 cup breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 2 tbsp butter, melted (optional, for bread topping)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine the flaked tuna, cream of mushroom soup, peas, shredded cheddar cheese, milk, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are incorporated.
4. Fold in the cooked egg noodles into the tuna mixture until evenly combined.
5. Pour the mixture into a greased 9×13-inch baking dish.
6. In a small bowl, mix the breadcrumbs with the melted butter (if using) and sprinkle evenly over the casserole.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling.
8. Let it cool for a few minutes before serving.

Variations and Tips:

• Vegetable Options: You can add other vegetables like corn, bell peppers, or mushrooms for extra flavor and nutrition.
• Cheese Variations: Swap out cheddar cheese for your favorite cheese such as mozzarella or gouda.
• Herbs: Add fresh herbs like parsley or dill for a burst of freshness.
• Crispy Topping: For added texture, mix in some crushed potato chips with the breadcrumbs before sprinkling them on top.
• Make Ahead: This casserole can be prepared ahead of time and stored in the refrigerator for up to 2 days. Just bake it when you are ready to serve!
• Freezing: It can also be frozen before baking. Just thaw it overnight in the fridge before cooking as directed.

Enjoy your delicious homemade Tuna Noodle Casserole!

Spinach and Artichoke Dip Casserole

Spinach and Artichoke Dip Casserole is a creamy and flavorful dish that combines the beloved flavors of spinach and artichoke dip in a comforting casserole form.

Ideal for potlucks, family dinners, or entertaining guests, this dish is sure to please both vegetarians and meat-eaters alike. With a preparation time of about 20 minutes and a cooking time of 30 minutes, you can have this delicious casserole ready to serve in under an hour.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 cup mayonnaise
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup breadcrumbs (for topping)
• 2 tablespoons butter, melted (for topping)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
3. Stir in the chopped spinach, artichoke hearts, mozzarella cheese, and half of the Parmesan cheese.
4. Season the mixture with garlic powder, onion powder, black pepper, salt, and red pepper flakes (if using). Mix thoroughly until well combined.
5. Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
6. In a separate bowl, combine the breadcrumbs with the melted butter and remaining Parmesan cheese, then mix well. Sprinkle this mixture evenly over the top of the casserole.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
8. Remove from the oven and let it cool for a few minutes before serving.

Variations and Tips:

• For a lighter version, consider using Greek yogurt in place of sour cream and mayonnaise.
• You can add cooked chicken or shrimp for a heartier dish.
• If you prefer a spicy kick, incorporate diced jalapeños or a splash of hot sauce into the mix.
• Serve with tortilla chips, crusty bread, or fresh vegetables for dipping.
• This casserole can be prepared ahead of time and refrigerated before baking. Just add an extra 10 minutes to the baking time if it’s cold from the fridge. Enjoy!

BBQ Pulled Pork Casserole

BBQ Pulled Pork Casserole is a hearty and comforting dish that’s perfect for families or gatherings, making it ideal for a casual dinner or a potluck. This layers tender pulled pork smothered in barbecue sauce, corn, and a cheesy topping, offering a delightful and satisfying meal. With a preparation time of just 15 minutes and a total cooking time of about 45 minutes, you can have this delicious casserole ready to serve in under an hour.

Ingredients:

• 2 cups cooked pulled pork
• 1 cup barbecue sauce
• 1 can (15 oz) corn, drained
• 1 cup cooked rice or quinoa
• 1 cup shredded cheddar cheese
• 1 cup coleslaw mix (optional, for added crunch)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the pulled pork, barbecue sauce, corn, cooked rice or quinoa, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well combined.
3. In a greased 9×13 inch baking dish, spread the pulled pork mixture evenly across the bottom.
4. Sprinkle the coleslaw mix evenly over the top, if using.
5. Top with shredded cheddar cheese, covering the entire surface of the casserole.
6. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
8. Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro, if desired.

Variations and Tips:

• Protein Swap: Use shredded chicken or beef instead of pork for a different flavor profile.
• Add Veggies: Incorporate diced bell peppers, jalapeños, or black beans for added nutrition and flavor.
• Cheese Choices: Swap cheddar for Monterey Jack, pepper jack, or a mix of your favorite cheeses.
• Make Ahead: Assemble the casserole a day in advance and refrigerate; bake just before serving.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
• Garnish Ideas: Try drizzling with extra barbecue sauce or adding a dollop of sour cream for an extra touch.