15 Make-Ahead Casserole Recipes That Simplify Busy Weeknights

Casseroles are perfect for simplifying busy weeknights. They can be prepped ahead and provide comforting, hearty meals with minimal evening effort. Dishes like Cheesy Broccoli and Rice Casserole and Classic Beef Lasagna cater to diverse palates, while vegetarian options like Veggie-Packed Quinoa Casserole offer healthy choices. From creamy Chicken Alfredo Bake to flavorful Mediterranean Chickpea Casserole, there’s something for everyone. Discovering more delicious make-ahead recipes can transform weeknight dinners into stress-free culinary experiences.

Cheesy Broccoli and Rice Casserole

Cheesy Broccoli and Rice Casserole is a delightful and comforting dish that combines tender broccoli, fluffy rice, and a creamy cheese sauce, making it an ideal meal for families or gatherings.

This dish is perfect for a cozy weeknight dinner or as a make-ahead meal to serve at a potluck. Preparation takes about 20 minutes, with an additional 30-40 minutes of baking time. It’s a great way to sneak in some vegetables while satisfying cheesy cravings!

Ingredients:

• 2 cups cooked rice (white or brown)
• 2 cups fresh or frozen broccoli florets
• 1 cup shredded cheddar cheese
• 1 cup cream of mushroom soup (or homemade equivalent)
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional for topping)
• 2 tablespoons butter (optional for topping)

Cooking Steps:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked rice, broccoli florets, shredded cheddar cheese, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly coated.
3. Transfer the mixture into a greased 9×13 inch baking dish or a similar sized casserole dish, spreading it evenly.
4. If desired, melt the butter and mix it with the breadcrumbs. Sprinkle the breadcrumb mixture over the top of the casserole to add a crunchy texture.
5. Bake in the preheated oven for 30-40 minutes or until the casserole is bubbling and the top is golden brown.
6. Remove from the oven and let it cool for a few minutes before serving.

Variations and Tips:

• For added protein, consider mixing in cooked chicken, turkey, or shredded beef.
• Swap out the cheddar cheese for other varieties, such as Monterey Jack or Gruyère for a twist on flavor.
• To make it a little lighter, replace the cream of mushroom soup with a homemade white sauce or a low-fat cream option.
• You can prepare this casserole a day in advance; simply cover it with foil and refrigerate. Bake it straight from the fridge, and you may need to add an additional 10-15 minutes to the cooking time.
• Garnish with fresh herbs like parsley or chives before serving for added color and flavor.

Classic Beef Lasagna

Classic Beef Lasagna is a hearty and comforting dish that’s perfect for family dinners or gatherings. Layered with rich beef ragu, creamy béchamel sauce, and sheets of pasta, this Italian classic is ideal for meat lovers looking for a satisfying meal.

The dish can be prepared in advance, making it perfect for busy weeknights or for serving a crowd. The prep time is about 30 minutes, and the total cooking time is around 1 hour.

Ingredients:

• 12 lasagna noodles
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil

Cooking Steps:

1. Preheat oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions; drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft and translucent, about 5 minutes.
4. Add ground beef to the skillet, cooking until browned. Drain excess fat if necessary.
5. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer the beef ragu for about 15-20 minutes until thickened.
6. In a bowl, mix ricotta cheese, egg, a pinch of salt, and a handful of mozzarella cheese until well combined.
7. Spread a thin layer of beef ragu in the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles over the sauce.
8. Spread half of the ricotta mixture over the noodles, followed by a third of the remaining beef ragu, and a sprinkle of mozzarella cheese.
9. Repeat layers (noodles, ricotta, ragu, mozzarella) until all ingredients are used, finishing with a layer of noodles topped with the remaining ragu and mozzarella cheese. Sprinkle with Parmesan cheese on top.
10. Cover with aluminum foil (to prevent sticking) and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes or until cheese is bubbly and golden.
11. Allow to cool for at least 15 minutes before serving.

Variations and Tips:

• Swap out ground beef for ground turkey or chicken for a lighter version.
• Add layers of vegetables, such as spinach or zucchini, to incorporate more greens into the dish.
• For a spicy kick, add red pepper flakes to the meat sauce.
• You can prepare the lasagna a day in advance; refrigeration can enhance the flavors.
• Don’t have ricotta? Cottage cheese or mascarpone can be a creamy substitute.
• Leftover lasagna can be stored in the refrigerator for up to 3 days or freezes well for up to 3 months.

Chicken Alfredo Bake

Chicken Alfredo Bake is a comforting and creamy casserole that brings together tender pieces of chicken, al dente pasta, and a rich Alfredo sauce topped with golden cheese.

This dish is perfect for busy weeknights or for entertaining guests, as you can prepare it in advance and simply bake it when you’re ready to serve. With a prep time of about 20 minutes and a cooking time of 30-35 minutes, it’s an ideal option for those looking to enjoy a hearty meal without spending all evening in the kitchen.

Ingredients:

• 3 cups cooked rotini or penne pasta
• 2 cups cooked and shredded chicken breast
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup steamed broccoli florets (optional)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Steps:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. If using broccoli, stir it in as well.
3. Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly.
4. Sprinkle the top with shredded mozzarella and grated Parmesan cheese.
5. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
6. Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Variations and Tips:

• For a healthier twist, swap half the pasta for sautéed zucchini noodles.
• You can add other vegetables like spinach, bell peppers, or mushrooms for extra flavor and nutrition.
• If you want a spicy kick, add a pinch of red pepper flakes to the mixture.
• To prepare ahead of time, assemble the casserole and cover it tightly with foil. Refrigerate for up to 24 hours before baking; you may need to add a few extra minutes to the cooking time if baking from cold.
• This casserole can also be frozen for up to 3 months. Just thaw it in the refrigerator overnight before baking.

Veggie-Packed Quinoa Casserole

This Veggie-Packed Quinoa Casserole is a wholesome and versatile dish that combines hearty quinoa with a rainbow of vegetables, making it a perfect option for vegetarians, meal preppers, or anyone looking for a nutritious and filling meal.

Ideal for busy weeknights or as a make-ahead lunch, this casserole can be prepared in just about 20 minutes, then baked to perfection in about 30-35 minutes. It’s not only a treat for your taste buds but also a fantastic way to sneak in those essential vitamins and minerals!

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 cup diced bell peppers (any color)
• 1 cup chopped broccoli florets
• 1 cup diced zucchini
• 1 cup corn (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for greasing the baking dish
• Fresh parsley for garnish (optional)

Cooking Steps:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.

2. In a medium saucepan, combine the rinsed quinoa and vegetable broth.

Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.

3. While the quinoa cooks, prepare the vegetables. In a large mixing bowl, combine the cooked quinoa, diced bell peppers, chopped broccoli, diced zucchini, corn, diced tomatoes, garlic powder, onion powder, oregano, salt, and pepper.

Mix well to combine.

4. Transfer the quinoa and vegetable mixture to the greased baking dish.

Sprinkle the shredded cheese evenly over the top.

5. Cover the baking dish with aluminum foil and bake for 20 minutes.

After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

6. Once done, remove from the oven and let sit for a few minutes before serving.

Garnish with fresh parsley, if desired.

Variations and Tips:

• Protein Boost: Add cooked beans, such as black beans or chickpeas, to increase the protein content.
• Spice it Up: For some extra flavor, mix in jalapeños or a few dashes of hot sauce.
• Make it Creamy: Stir in a cup of cream cheese or Greek yogurt before baking for a creamier texture.
• Storage: This casserole can be stored in the refrigerator for up to 4 days, making it great for meal prep.

It can also be frozen for up to 3 months—just thaw in the fridge before reheating.

– Custom Veggies: Feel free to customize with any seasonal vegetables you have on hand, such as spinach, kale, or asparagus.

Enjoy this nutritious and delicious Veggie-Packed Quinoa Casserole as part of a healthy and balanced diet!

Tex-Mex Enchilada Casserole

Tex-Mex Enchilada Casserole is a comforting and flavorful dish that combines layers of spicy enchilada filling, tortillas, and cheese, baked to perfection.

This casserole is perfect for family gatherings, potlucks, or busy weeknights when you need an easy make-ahead meal. With a preparation time of about 20 minutes and a baking time of 30 minutes, you can have this scrumptious dish ready to serve in no time.

Ingredients:

• 1 lb ground beef or turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (10 oz) enchilada sauce
• 8 small corn tortillas
• 2 cups shredded cheddar cheese
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, cook the ground beef or turkey over medium heat until browned. Drain any excess fat.
3. Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, about 3-4 minutes.
4. Stir in the black beans, corn, diced tomatoes with green chilies, enchilada sauce, chili powder, cumin, salt, and pepper. Cook for an additional 5 minutes until the mixture is warm.
5. In a greased 9×13 inch baking dish, start layering: place 4 tortillas on the bottom, then spread half of the meat mixture over the tortillas. Sprinkle with 1 cup of shredded cheese.
6. Repeat the layers with the remaining tortillas, meat mixture, and top with the remaining cheese.
7. Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
8. Remove from the oven, let it cool slightly, and garnish with fresh cilantro before serving.

Variations and Tips:

• Vegetarian Option: Replace the ground meat with sautéed mushrooms, zucchini, or a mixture of your favorite vegetables.
• Cheese Variations: Swap cheddar for Monterey Jack or Pepper Jack cheese for a spicier flavor.
• Make-Ahead: Assemble the casserole a day in advance and store it in the refrigerator, then bake it right before serving. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
• Serving Suggestions: Serve with a side of guacamole, sour cream, and tortilla chips for a complete Tex-Mex experience.

Enjoy this delicious Tex-Mex Enchilada Casserole to warm your heart and please your palate!

Loaded Potato Casserole

Loaded Potato Casserole is a delicious and hearty dish that combines creamy potatoes with a medley of toppings, including cheese, bacon, and green onions.

This comforting casserole is perfect for potlucks, family gatherings, or as a side dish for holiday dinners. With a prep time of about 20 minutes and a baking time of 1 hour, it’s a great make-ahead option that allows you to spend more time with your guests.

Ingredients:

• 3 lbs russet potatoes, peeled and diced
• 1 cup sour cream
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 cup cooked and crumbled bacon
• 1/2 cup green onions, sliced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup additional shredded cheese for topping (optional)

Cooking Steps:

1. Prepare Potatoes: Boil the diced potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let them cool slightly.
2. Mix Ingredients: In a large bowl, combine the boiled potatoes, sour cream, milk, cheddar cheese, cooked bacon, green onions, garlic powder, onion powder, salt, and pepper. Mix until the potatoes are well-coated and the ingredients are evenly distributed.
3. Transfer to Casserole Dish: Pour the potato mixture into a greased 9×13 inch casserole dish and spread it out evenly. If desired, top with additional shredded cheese.
4. Bake: Preheat your oven to 350°F (175°C). Bake the casserole in the oven for 30-40 minutes, or until heated through and the top is golden brown.
5. Serve: Allow the casserole to cool for a few minutes before serving. Garnish with additional green onions if desired.

Variations and Tips:

• Vegetarian Option: Skip the bacon and add sautéed mushrooms or spinach for added flavor.
• Spicy Kick: Incorporate diced jalapeños or a sprinkle of red pepper flakes for some heat.
• Make Ahead: Assemble the casserole a day in advance, cover it tightly, and refrigerate. Bake directly from the fridge, adding an extra 10-15 minutes to the baking time.
• Freezing: This casserole freezes well; simply wrap it tightly and store it in the freezer before baking. Thaw in the refrigerator overnight before baking.
• Serving Suggestions: Great as a side dish for grilled meats or as a main dish alongside a fresh salad. Enjoy!

Tuna Noodle Casserole

Tuna Noodle Casserole is a comforting and hearty dish that combines tender pasta, flaky tuna, and creamy sauce, topped with crunchy breadcrumbs.

This classic casserole is perfect for families looking for a quick weeknight dinner or a meal prepped for busy evenings, making it a beloved choice for both children and adults alike.

With a preparation time of approximately 15 minutes and a baking time of 30 minutes, this dish can be easily put together in under an hour.

Ingredients:

• 8 ounces egg noodles
• 1 can (15 ounces) tuna, packed in water, drained
• 1 cup frozen peas
• 1 can (10.5 ounces) cream of mushroom soup
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup breadcrumbs
• 2 tablespoons butter, melted

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 mixing bowl, combine the drained tuna, frozen peas, cream of mushroom soup, milk, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until well combined.
4. Add the cooked egg noodles to the mixture and gently fold until the noodles are well coated with the sauce.
5. Transfer the tuna noodle mixture into a greased 9×13-inch baking dish.
6. In a small bowl, mix breadcrumbs with melted butter until combined. Sprinkle the breadcrumb mixture evenly over the casserole.
7. Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the casserole is bubbly.
8. Remove from the oven and let cool for a few minutes before serving.

Variations and Tips:

• Add Vegetables: Consider adding other vegetables like bell peppers, carrots, or corn to increase the nutritional value and flavor.
• Use Different Pasta: You can substitute egg noodles with other types of pasta, such as penne or rotini, depending on your preference.
• Protein Options: For a different flavor, try substituting the tuna with shredded chicken or canned salmon.
• Cheese Variation: Experiment with different cheeses like mozzarella or pepper jack for a unique taste.
• Make Ahead: This casserole can be assembled in advance and stored in the refrigerator for up to 24 hours before baking.
• Freezing: Leftovers can be frozen. To reheat, thaw in the refrigerator overnight and bake until heated through.

Shepherd’s Pie

Shepherd’s Pie is a classic comfort dish that originates from the United Kingdom. It is traditionally made with ground lamb and topped with creamy mashed potatoes, creating a satisfying and hearty meal. Ideal for families or gatherings, this casserole is perfect for meal prepping, serving both as a delicious dinner and a make-ahead option for busy weekdays.

Preparation time is approximately 30 minutes, with a cooking time of about 45 minutes, making it a well-timed dish for anyone looking to enjoy said comforting food.

Ingredients:

• 1 pound ground lamb (or beef for Cottage Pie)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups mashed potatoes (homemade or store-bought)
• 1 cup shredded cheddar cheese (optional)
• Fresh parsley (for garnish, optional)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add diced onions and carrots, and sauté until softened, around 5-7 minutes.
3. Stir in minced garlic and cook for an additional minute until fragrant.
4. Add the ground lamb (or beef) to the skillet, breaking it up with a spoon, and cook until browned, about 5-10 minutes. Drain excess fat if necessary.
5. Stir in the tomato paste, Worcestershire sauce, thyme, salt, and black pepper, and mix until well combined. Add the frozen peas and cook for another 2-3 minutes to heat through.
6. Transfer the meat mixture to a greased baking dish, spreading it evenly.
7. Spoon the mashed potatoes on top of the meat mixture, smoothing it out evenly with a spatula or spoon. If desired, sprinkle shredded cheddar cheese on top for extra flavor.
8. Bake in the preheated oven for 25-30 minutes, or until the top starts to brown and the filling is bubbling.
9. Allow it to cool slightly before serving. Garnish with fresh parsley if using.

Variations:

• For a vegetarian option, substitute ground lamb with lentils or mushrooms.
• Customize vegetables by adding corn, green beans, or bell peppers to the meat mixture.
• For a creamy twist, mix sour cream or cream cheese into the mashed potatoes before topping.

Tips:

• Prepare this in advance by assembling it and storing it in the fridge for up to 2 days before baking. Alternatively, you can freeze it before baking for up to 3 months; just thaw in the refrigerator before baking.
• Serve alongside a fresh green salad or crusty bread for a complete meal.

Spinach and Mushroom Pasta Bake

The Spinach and Mushroom Pasta Bake is a delightful make-ahead casserole that brings together the earthy flavors of mushrooms and the nutrient-packed goodness of spinach, all enveloped in creamy pasta. This dish is perfect for families looking for a comforting weeknight meal or for anyone hosting a gathering, as it can be prepared in advance and simply baked before serving.

With a preparation time of about 15 minutes and a total bake time of 30 minutes, this flavorful casserole is sure to please both adults and kids alike.

Ingredients:

• 8 oz (225 g) pasta (such as penne or fusilli)
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 1 tbsp olive oil
• ½ cup marinara sauce (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
4. Add the sliced mushrooms and cook until they are soft and released their moisture, approximately 5-7 minutes.
5. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with Italian seasoning, salt, and pepper.
6. In a large bowl, combine the cooked pasta, ricotta cheese, half of the mozzarella cheese, and the sautéed spinach and mushroom mixture. If desired, stir in the marinara sauce for added flavor.
7. Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
8. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
9. Let the casserole sit for a few minutes before serving.

Variations & Tips:

• For added protein, consider including cooked chicken or sautéed sausage in the mix.
• You can substitute frozen spinach for fresh spinach; just be sure to thaw and drain it thoroughly before adding to the casserole.
• Experiment with different types of cheese, such as goat cheese or feta, for a different flavor profile.
• This casserole can be assembled a day in advance; just cover it tightly with plastic wrap and refrigerate until ready to bake. You may need to increase the bake time slightly if baking from cold.
• For a crispy topping, broil the casserole for the last 2-3 minutes of baking after removing the foil.

Baked Ziti With Sausage

Baked Ziti with Sausage is a comforting Italian-American casserole that’s perfect for family gatherings or meal prepping.

Layered with ziti pasta, rich marinara sauce, savory sausage, and creamy cheese, this dish is sure to please both adults and kids alike.

With a preparation time of just about 20 minutes and a total cooking time of around 30-40 minutes, you can easily make it ahead of time and simply pop it in the oven when you’re ready to serve.

Ingredients:

• 1 pound ziti pasta
• 1 pound Italian sausage (mild or spicy, based on preference)
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta in a large pot of salted boiling water until it’s al dente, according to package instructions.
3. Drain and set aside.
4. In a skillet over medium heat, crumble the Italian sausage and cook until browned and fully cooked, about 5-7 minutes.
5. Drain excess fat if necessary.
6. In a large mixing bowl, combine the cooked ziti, sautéed sausage, marinara sauce, ricotta cheese, Italian seasoning, garlic powder, salt, and pepper until well mixed.
7. In a greased 9×13-inch baking dish, layer half of the pasta mixture.
8. Sprinkle half of the mozzarella cheese and half of the Parmesan cheese over it.
9. Add the remaining pasta mixture on top, followed by the rest of the mozzarella and Parmesan cheeses.
10. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
12. Let it cool for a few minutes before garnishing with fresh basil or parsley, if desired.
13. Serve warm.

Variations and Tips:

• For a vegetarian option, substitute the sausage with sautéed vegetables like mushrooms, zucchini, and bell peppers.
• You can add red pepper flakes to the sauce for a hint of spice or diced spinach for added nutrition.
• To make this dish ahead of time, assemble the casserole, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking.
• Add an extra 10-15 minutes to the baking time if baking from cold.
• Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.
• Reheat in an oven for best results.

Shrimp and Grits Casserole

Shrimp and Grits Casserole is a comforting Southern classic reimagined as a make-ahead dish that’s perfect for gatherings or family dinners. This creamy and flavorful casserole features tender shrimp and creamy grits, all baked together for a deliciously hearty meal.

It’s ideal for seafood lovers and is easily prepped ahead of time, allowing you to enjoy more time with your guests. Preparation takes about 20 minutes, with a cooking time of around 30-35 minutes.

Ingredients:

• 1 cup stone-ground grits
• 4 cups water
• 1 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 large eggs, beaten
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a medium saucepan, bring the water and salt to a boil. Slowly stir in the grits, reduce heat, and simmer, stirring frequently until thickened (about 5-7 minutes).
3. Remove the grits from heat and stir in the shredded cheese until melted and creamy. Set aside to cool slightly.
4. In a skillet over medium heat, heat olive oil and sauté diced onion and bell pepper until softened (about 5 minutes). Add garlic and sauté for an additional minute.
5. Add the shrimp, Cajun seasoning, black pepper, and optional cayenne pepper to the skillet. Cook just until the shrimp are pink and cooked through (about 3-4 minutes). Remove from heat.
6. In a large mixing bowl, combine the cooked grits, shrimp mixture, and beaten eggs. Stir until well combined.
7. Pour the mixture into the prepared baking dish and spread evenly.
8. Bake in the preheated oven for 30-35 minutes, or until set and lightly browned on top.
9. Allow to cool for a few minutes before serving. Garnish with chopped green onions.

Variations and Tips:

• For added flavor, mix in some cooked and crumbled bacon or andouille sausage before baking.
• Experiment with different cheeses; gouda or pepper jack can add a unique twist.
• To make this dish ahead of time, prepare the casserole up to the baking step and refrigerate. When ready to serve, just bake it for an extra 10-15 minutes or until heated through.
• Serve with a sprinkle of fresh herbs like parsley or cilantro for added freshness.
• This dish pairs well with a simple salad or steamed vegetables for a complete meal.

Mediterranean Chickpea Casserole

The Mediterranean Chickpea Casserole is a wholesome, vibrant dish that combines the hearty texture of chickpeas with the fresh flavors of Mediterranean ingredients.

Perfect for vegetarians and those seeking a nutritious meal, this casserole is ideal for meal prep and can be made ahead of time for busy weeknights. With a prep time of about 20 minutes and a cooking time of 30 minutes, you’ll have a delicious and nourishing dinner ready to go in no time.

Ingredients:

• 2 cans (15 oz each) chickpeas, rinsed and drained
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cup diced bell peppers (any color)
• 1 cup zucchini, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 cup Kalamata olives, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, add olive oil and sauté the onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the diced bell peppers and zucchini, cooking until they soften slightly, about 5 minutes.
4. In a large mixing bowl, combine the chickpeas, cooked quinoa, cherry tomatoes, olives, sautéed vegetables, oregano, basil, paprika, salt, and black pepper. Mix well.
5. Transfer the mixture to a greased 9×13 inch casserole dish. If using, sprinkle the crumbled feta cheese over the top.
6. Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes, allowing the top to become slightly golden.
7. Once cooked, remove from the oven and let it cool for a few minutes before garnishing with freshly chopped parsley.

Variations and Tips:

• For a protein boost, consider adding cubed cooked chicken or turkey to the mixture.
• Experiment with different vegetables such as spinach, artichokes, or roasted red peppers for a unique flavor profile.
• If you’re meal prepping, you can assemble the casserole a day in advance and store it in the refrigerator until ready to bake.
• This casserole freezes well, so you can double the recipe and save half for later. Just be sure to thaw it in the fridge before baking.
• To add a bit of spice, sprinkle some red pepper flakes into the mixture or top with a drizzle of sriracha before serving.

Enjoy your Mediterranean Chickpea Casserole!

BBQ Chicken and Cornbread Bake

BBQ Chicken and Cornbread Bake is a delicious and hearty casserole that combines the smoky flavor of BBQ chicken with sweet and savory cornbread. This dish is perfect for family gatherings, potlucks, or a satisfying weeknight dinner when you want something comforting yet simple to prepare.

With a total preparation time of about 20 minutes and a baking time of 45 minutes, you can easily make this dish ahead of time, allowing the flavors to meld beautifully while you spend time with friends and family.

Ingredients:

• 2 cups cooked and shredded chicken
• 1 cup BBQ sauce (your favorite)
• 1 can (15 oz) whole corn, drained
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 package (8.5 oz) cornbread mix
• 1/3 cup milk
• 1 large egg
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• Optional: chopped green onions or cilantro for garnish

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a rectangular baking dish (about 9×13 inches).
2. In a large mixing bowl, combine the shredded chicken with the BBQ sauce. Stir until the chicken is well coated in the sauce.
3. Spread the BBQ chicken mixture evenly across the bottom of the prepared baking dish.
4. Sprinkle the drained corn and shredded cheddar cheese over the BBQ chicken layer.
5. In another bowl, mix the cornbread mix, milk, egg, garlic powder, onion powder, and black pepper until combined. Be careful not to overmix.
6. Pour the cornbread batter over the chicken, corn, and cheese layers, ensuring even coverage.
7. Bake in the preheated oven for about 45 minutes, or until the cornbread is golden brown and a toothpick inserted into the cornbread comes out clean.
8. Allow the casserole to cool for about 10 minutes before serving. Garnish with chopped green onions or cilantro if desired.

Variations and Tips:

• For a spicier kick, add sliced jalapeños or diced green chilies to the BBQ chicken mixture.
• Add black beans or diced bell peppers for an extra layer of flavor and texture.
• Substitute the shredded chicken with shredded pork or beef for a unique twist.
• This casserole can be made ahead of time; simply assemble it, cover it with foil, and refrigerate for up to 24 hours before baking. Increase the baking time slightly if baking straight from the fridge.
• Leftovers can be easily reheated in the microwave or oven. Store in an airtight container in the refrigerator for up to 3 days.

Stuffed Bell Pepper Casserole

Stuffed Bell Pepper Casserole is a delicious and comforting dish that reimagines the classic stuffed peppers in an easy, one-pan format.

Ideal for families or those looking to meal prep for the week, this casserole is packed with flavor, nutrients, and a colorful medley of bell peppers, ground meat, and rice.

With a total preparation and cooking time of about 1 hour, it’s a perfect choice for busy weeknights or gathering with friends.

Ingredients:

• 4 large bell peppers (any color), diced
• 1 pound ground beef (or turkey)
• 1 cup cooked rice (white or brown)
• 1 can (15 oz) diced tomatoes (with juices)
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 tablespoons olive oil

Cooking Instructions:

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, sautéing until the onion becomes translucent.
3. Add the ground beef to the skillet, cooking until browned. Drain any excess fat if necessary.
4. Stir in the cooked rice, diced tomatoes, chopped bell peppers, Italian seasoning, paprika, salt, and pepper. Mix well until all ingredients are well combined and heated through.
5. Transfer the mixture into a greased 9×13 inch casserole dish. Spread it out evenly.
6. Top the casserole with shredded cheese.
7. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
8. Let it cool for a few minutes before serving.

Variations and Tips:

• For a vegetarian version, substitute ground meat with black beans or lentils and add additional vegetables like corn or zucchini.
• You can use any combination of bell peppers or add spicy peppers for a kick.
• To make it even more nutritious, consider adding chopped spinach or kale to the filling.
• This casserole stores well in the refrigerator for up to 4 days and can also be frozen for longer storage; reheat in the oven at 350°F until heated through.
• Feel free to experiment by adding your favorite spices or seasoning blends to customize the flavor to your liking.

Creamy Chicken and Wild Rice Casserole

Creamy Chicken and Wild Rice Casserole is a comforting dish that combines tender chicken, hearty wild rice, and a rich, creamy sauce, making it ideal for families or anyone looking for a warm and satisfying meal.

This make-ahead casserole is perfect for busy weeknights or meal prep sessions, as it can be assembled in advance and baked when ready to serve. With a total preparation time of around 15 minutes and a cooking time of 45 minutes, this dish is both delicious and convenient.

Ingredients:

• 2 cups cooked wild rice
• 2 cups cooked, shredded chicken breast
• 1 cup chopped onion
• 1 cup chopped celery
• 1 tablespoon minced garlic
• 2 cups cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup frozen peas (optional)
• 1 cup sliced mushrooms (optional)
• ½ cup chopped fresh parsley (for garnish)

Instructions:

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

2. In a large mixing bowl, combine the cooked wild rice, shredded chicken, chopped onion, chopped celery, minced garlic, cream of chicken soup, sour cream, shredded cheddar cheese, dried thyme, paprika, salt, and pepper.

If using, stir in the frozen peas and sliced mushrooms.

3. Transfer the mixture to a greased 9×13 inch casserole dish, spreading it evenly.

4. Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.

5. After 30 minutes, remove the foil and bake for an additional 15 minutes or until the casserole is bubbling and golden on top.

6. Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Variations and Tips:

• For a healthier option, substitute half of the sour cream with Greek yogurt.
• If you prefer a bit of crunch, add 1 cup of crushed crackers or breadcrumbs on top during the last 10 minutes of baking.
• To enhance the flavor, consider adding a splash of white wine or lemon juice to the mixture.
• This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking.
• Reheat leftovers in the oven or microwave, adding a little water if necessary to prevent drying out.

Enjoy this hearty and creamy casserole as a main dish that’s sure to please everyone at the table!