A casserole is a busy cook’s best-kept secret. Casseroles are easy to make and feed a crowd. And they’re customizable, so you can mix and match ingredients depending on whom you’re serving. Throw together a casserole’s components in a dish, and let the oven do the rest of the work for you. A baked casserole is a comfort-food dinner that can satisfy everyone, and it’s one every home chef can cook.
Check out these 10 easy baked casseroles, and pick one to master tonight.
1. Chicken Noodle Soup Casserole
The only good part about being sick is the excuse to eat a lot of chicken noodle soup. But that soup has nothing on the casserole form. Enter: chicken noodle soup casserole from Delish. It’s what everyone’s comfort food dreams are made of, regardless of whether one is sick or perfectly healthy. This old-fashioned dinner will take you all of five minutes to prepare and 25 minutes to bake. All you need to do is combine your ingredients and pour them in a casserole dish. The end result is a heartier version of chicken noodle soup you can enjoy with a fork, and the star ingredients of chicken, egg noodles, and vegetables are still present.
- 1 can cream of chicken soup
- ½ cup water or milk
- ½ teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ cup chopped carrots
- ½ cup chopped celery
- ½ white onion, diced
- 1 cup cooked, shredded chicken
- 1 12-ounce package wide egg noodles, cooked and drained
Directions: Preheat oven to 400 degrees Fahrenheit.
In a medium bowl, stir together soup, water (or milk), seasonings, and vegetables. Fold in chicken and noodles. Pour into a 1.5-quart casserole dish.
Bake until the vegetables are fork-tender, 20 to 25 minutes. Serve.
2. Macaroni and Cheese Chicken Casserole
Here’s another recipe from Betty Crocker that takes one of your favorite dinners up a notch. This macaroni and cheese chicken casserole will be everyone’s new favorite dish, and luckily for you, it’s easy to prepare, too. It’s a filling, hearty meal that will help your dinner guests get their cheese fix, while also sneaking in chicken and vegetables. It’ll require 20 minutes of prep time and 50 minutes of cooking time. The best part is the crunchy cheese and breadcrumb garnish that tops the creamy macaroni filling of this mouthwatering meal.
- 3 cups uncooked elbow macaroni
- 2 tablespoons olive oil
- Salt and pepper
- 1 pound uncooked chicken, finely chopped
- 2 bags frozen vegetables
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1½ teaspoons onion salt
- 3 cups shredded cheddar cheese
- 1 can condensed cream of chicken soup
- 1½ cups panko crispy breadcrumbs
- ¼ cup butter, melted
- ½ teaspoon garlic salt
- ½ teaspoon pepper
Directions: Heat oven to 375 degrees Fahrenheit. Cook and drain macaroni as directed on package. Place in 13-by-9-inch (3-quart) glass baking dish.
Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over chicken; add to skillet. Cook chicken, stirring frequently, until golden brown and no longer pink in center.
Sprinkle cooked chicken evenly over top of cooked macaroni in dish. Spread frozen vegetables on top of chicken.
In same skillet, melt 3 tablespoons butter over medium heat. With whisk, scrape any browned bits from bottom of skillet into butter. Stir in flour with whisk until paste forms. Gradually stir in milk, beating with whisk. Stir in onion salt, 2 cups of the cheese, and the soup until mixture is smooth and well combined. Pour cheese mixture over vegetables in dish.
Sprinkle remaining 1 cup cheddar cheese over top. In small bowl, place breadcrumbs. Pour melted butter over crumbs. Add garlic salt and pepper; stir until crumbs are coated with butter.
Bake 30 minutes or until mixture is bubbly and breadcrumbs are browned.
3. Tuna Noodle Casserole
Serve up the nostalgic dish that is tuna noodle casserole, and everyone will remember how hard it is to exercise self-control around it. The tuna noodle casserole from Epicurious serves as the perfect main meal and also makes good leftovers. Canned tuna, egg noodles, breadcrumbs, and cheddar cheese make up the backbone of the recipe, and you can swap in or swap out the mushrooms depending on whom you’re serving. The casserole will bake in the oven for almost 30 minutes, at which point your topping should be crisp and your sauce bubbling. Dinner guests young and old will enjoy your tuna noodle casserole, and the nostalgic dinner might just make its way back into your recipe rotation.
Serves: 4 to 6
- 1 medium onion, finely chopped
- 4½ tablespoons unsalted butter
- 10 ounces mushrooms, trimmed and sliced ¼-inch thick (4 cups)
- 2 teaspoons soy sauce
- ¼ cup sherry
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt
- 1 (6-ounce) can tuna in olive oil, drained
- 6 ounces dried curly egg noodles
- 1½ cups coarse fresh breadcrumbs
- 4 ounces coarsely grated cheddar (1 cup)
- 1 tablespoon vegetable oil
Directions: Put oven rack in middle position and preheat oven to 375 degrees Fahrenheit. Butter a shallow 2-quart baking dish.
Cook onion in 1½ tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add sherry and boil, stirring occasionally, until evaporated. Remove from heat.
Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.
Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander, and return to pot. Add sauce, and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
Toss together breadcrumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.
4. Tater Tot Casserole
If your younger dinner guests grimace at the idea of a casserole for dinner, they’ve likely never heard the likes of a tater tot casserole. Luckily, you can make one at home with this recipe from Cooking Channel TV. The one-dish dinner might not look sophisticated, but after one bite of the tater tot casserole, all thoughts of aesthetics will be out of the window. The only thing guests will care about is the combination of cream of mushroom soup, corn, green beans, beef and the iconic crispy potato topping. Say hello to this easy-to-make tater tot casserole and goodbye to your self-control.
- ¼ cup extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 2 cups)
- 1 pound 80% lean ground beef
- Kosher salt and freshly ground black pepper
- 2 cups frozen cut green beans, thawed
- 1¾ cups frozen corn kernels, thawed
- 2 10-ounce cans cream of mushroom soup
- 1 pound frozen shredded potato nuggets
Directions: Preheat the oven to 350 degrees Fahrenheit.
Add the oil to a skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato nuggets. Bake uncovered for 1 hour; the potato nuggets should be golden brown. Serve.
5. Beef and Cheddar Casserole
This next casserole from Food Network takes on an Italian spin, and it brings beef, two kinds of cheese, and sour cream into the mix. Your egg noodles are also still present, along with bell peppers, scallions, tomatoes, and Italian seasoning. The beef and cheddar casserole feeds a crowd and takes only five minutes of prep time. The casserole will bake for about 15 to 20 minutes, just enough time for the cheese to melt and the sauce to thicken. And then you can serve your homemade casserole alongside a salad and some crusty bread.
Serves: 4 to 6
- 1 tablespoon extra-virgin olive oil, plus more for the baking dish
- Kosher salt
- 3 cups wide egg noodles (about 5 ounces)
- 1½ cups sour cream
- ½ cup freshly grated Parmesan
- 12 ounces ground beef
- 1 red bell pepper, seeded and chopped
- 1 bunch scallions, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 14½-ounce can petite diced tomatoes
- 2 cups grated cheddar cheese
Directions: Preheat the oven to 425 degrees Fahrenheit. Oil a 2-quart baking dish.
Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and ¼ teaspoon salt.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and ¼ teaspoon salt. Add the diced tomatoes, stir, and bring to a simmer. Cook until slightly thickened, about 2 minutes.
Pour the beef mixture over the noodles and sprinkle with the grated cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.
6. Enchilada Casserole
Enjoy your Mexican dinner in casserole form via this recipe from Taste of Home for an enchilada casserole. It calls for only six ingredients, some of which you might already have in your pantry. Gather your ground beef, enchilada sauce, salsa, tortillas, and cheese, and get to work. You’ll prepare layers of tortillas, meat, corn, and cheese in a 13-by-9 baking dish, and then you simply bake your casserole for 30 minutes until it is bubbling.
Serves: 6 to 8
- 1 pound ground beef (90% lean)
- 1 can (10 ounces) enchilada sauce
- 1 cup salsa
- 6 flour tortillas (10-inch)
- 2 cups fresh or frozen corn
- 4 cups (16 ounces) shredded cheddar cheese
Directions: Preheat oven to 350 degrees Fahrenheit. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13-by-9-inch baking dish. Cover with a third of the meat mixture; top with 1 cup corn; sprinkle with 1⅓ cups cheese. Repeat layers once, then top with remaining tortillas, meat, and cheese.
Bake, uncovered, 30 minutes or until bubbly.
7. Seafood Casserole
Our next recipe from Saveur stars seafood. The sophisticated seafood casserole stars haddock, lobster, and scallops, and though the ingredients list might look long, the dinner is actually easy to make. You’ll simply combine the casserole’s components in a saucepan before you divide the mixture between six ramekins and sprinkle on a cheese, breadcrumb, and paprika topping. After that, your portion-sized casseroles will go into the oven for about 20 minutes, and then everyone has his or her own seafood casserole dish. Instead of serving your baked casserole family style, serve everyone a ramekin, and let your dinner guests go to town.
- 6 tablespoons unsalted butter
- 2 ounces white mushrooms, finely chopped
- 2 cloves garlic, finely chopped
- 1 stalk celery, finely chopped
- ½ small green bell pepper, stemmed, seeded, and finely chopped
- ½ small yellow onion, finely chopped
- ½ cup dry white wine
- 4 tablespoons flour
- 1½ cups milk
- ½ cup heavy cream
- 4 ounces cooked lobster meat, cut into 1-inch pieces
- 4 ounces skinless haddock, pin bones removed, cut into 1-inch pieces
- 4 large sea scallops, thinly sliced crosswise
- 1 tablespoon fresh lemon juice
- ½ teaspoon dry mustard
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup fine breadcrumbs
- 3 tablespoons grated cheddar cheese
- 1 teaspoon paprika
- Roughly chopped parsley, for garnish (optional)
Directions: Heat oven to 400 degrees Fahrenheit. Melt 4 tablespoons butter in a 4-quart saucepan over medium-high heat. Add mushrooms, garlic, celery, bell pepper, and onion; cook, stirring occasionally, until soft, about 8 minutes. Add wine; cook until liquid is reduced by half, about 3 minutes. Add flour; cook, stirring until smooth, for 2 minutes. Whisk in milk and cream; bring to a boil. Reduce heat to medium; cook until slightly thickened, 3 to 4 minutes. Stir in lobster, haddock, scallops, lemon juice, mustard, salt, and pepper. Divide mixture evenly among 6 6-ounce ramekins; place ramekins on a baking sheet and set aside.
Mix breadcrumbs, cheese, and paprika in a bowl; sprinkle mixture evenly over each ramekin and dot with remaining butter. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with parsley, if you like.
8. Pizza Spaghetti Casserole
Back to the casual casseroles, we come to this pizza spaghetti casserole from Southern Living. It’s safe to say everyone will love this dinner, especially the chef, as it requires only a handful of ingredients and a number of shortcuts. It’ll take you 15 minutes to prepare, and then it’s time to put dinner in the oven. The casserole has layers of cooked spaghetti, browned sausage, pepperoni slices, pasta sauce, and cheese. You bake the pizza spaghetti casserole for 30 minutes before feeding it to your lucky dinner guests.
- 12 ounces uncooked spaghetti
- ½ teaspoon salt
- 1 (1-pound) package mild ground pork sausage
- 2 ounces turkey pepperoni slices (about 30), cut in half
- 1 (26-ounce) jar tomato-and-basil pasta sauce
- ¼ cup grated Parmesan cheese
- 1 (8-ounce) package shredded Italian three-cheese blend
Directions: Cook spaghetti with ½ teaspoon salt according to package directions. Drain well, and place in a lightly greased 13-by-9-inch baking dish.
Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.
Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.
Bake at 350 degrees Fahrenheit for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.
9. Vegetable and Orzo Casserole
For the veggie lovers in your family, make them this easy baked orzo casserole from Betty Crocker. You won’t miss the meat when hot carbs, cheese, pesto, and vegetables are involved. Beaten eggs even make an appearance to hold this casserole together, and the end result is a hot plate of vegetarian comfort food that has cheesy orzo along with nutrient-rich beans and vegetables. The recipe requires 10 minutes of prep time. After you mix all of your ingredients together and spoon your mixture into a casserole dish, bake your dinner for 30 minutes and then serve it to vegetarians and meat-eaters, alike.
- 4 cups hot cooked orzo or rosamarina pasta
- ¾ cup fat-free, cholesterol-free egg product or 3 eggs, beaten
- 2 tablespoons soft whole wheat or white breadcrumbs
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon basil pesto
- ¼ teaspoon pepper
- 1 large tomato, chopped
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
- 1 garlic clove, finely chopped
- 1 can chickpeas, drained, rinsed
Directions: Heat oven to 350 degrees Fahrenheit. Grease 3-quart casserole dish.
Mix all ingredients; spoon into casserole. Bake uncovered about 30 minutes or until golden brown.
10. Potato Sausage Casserole
Last we have a meat lover’s casserole recipe from Taste of Home. The potato sausage casserole will speak to your dinner guests’ meat-and-potatoes hearts, and it’ll cost you little to no stress. The baked casserole comes together after just 20 minutes of prep time with minimal ingredients. As long as you have sausage, cream of mushroom soup, milk, onions, cheese, and potatoes, you’re good to go. The spice of the pork sausage pairs nicely with the mild tender potatoes and cheese, and you can garnish your potato sausage casserole with minced parsley for some fresh flavor and color.
- 1 pound bulk pork sausage
- 1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
- ¾ cup milk
- ½ cup chopped onion
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups sliced peeled potatoes
- 2 cups (8 ounces) shredded cheddar cheese
- Minced fresh parsley, optional
Directions: Preheat oven to 350 degrees Fahrenheit. In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Combine soup, milk, onion, salt, and pepper.
In a greased 2-quart baking dish, layer half of the potatoes, soup mixture, and sausage. Repeat layers.
Cover and bake 60 to 65 minutes or until potatoes are tender. Sprinkle with cheese; bake, uncovered, 2 to 3 minutes or until the cheese is melted. Garnish with parsley if desired.