Casseroles are the ultimate comfort food those warm, bubbling dishes that fill your kitchen with irresistible aromas and bring everyone to the table. But let’s face it: the same old recipes can start to feel a bit stale. If you’re ready to shake things up and bring some excitement to your dinner rotation, you’re in for a treat. This 14-casserole compilation is dripping with sass flavors, surprise surprises, and mastermind combinations that wow your taste buds with every chomp. Whether it’s your hectic weeknights or your party-perfect crowd-pleasing that’s in high demand, casseroles are ready to ignite the fire in your kitchen. Ride with us on this flavor journey and find your new loves!
1. One-Dish Meatball and Ravioli Casserole
Picture a meal that captures the spirit of Italian comfort and condenses it into the ease of one pan.
That’s what the One-Dish Meatball and Ravioli Casserole accomplishes, mashing meaty meatballs and ravioli together in a saucy union. It’s the type of meal that is like a hug when you’re nuts-for-days, good for nutty weeknights when you crave something comforting but none of the work. The greatest thing about this casserole is how simple it is just layer it all in one pan and bake! Low-mess meal.
One-Dish Meatball and Ravioli Casserole
Equipment
- 1 Casserole Dish 9×13-inch
- 1 Aluminum Foil
- 1 Non-stick Cooking Spray or olive oil for greasing
- 1 Large Spoon or Spatula for layering ingredients
Ingredients
Main
- 1 24 ounce jar marinara sauce
- 1 9 ounce package frozen cheese ravioli
- 1 14 ounce package frozen cooked meatballs, thawed
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese or more to taste
- ¼ teaspoon crushed red pepper flakes or to taste (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9×13-inch casserole dish with olive oil spray.
- Pour about 1/2 of the marinara sauce into the bottom of the dish. In a single layer, place 1/2 of frozen ravioli on the sauce along with 1/2 of meatballs, and 1 cup mozzarella cheese.
- Place the remaining ravioli, meatballs, marinara sauce, and mozzarella cheese in that order on the casserole; sprinkle with Parmesan cheese and red pepper flakes. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove the foil, and bake until casserole is bubbly and cheese is melted, about 20 minutes more. Sprinkle with additional grated Parmesan, if desired.
Notes
This casserole feeds the multitudes, satisfying everyone from finicky children to persnickety eaters. The meatballs provide depth of flavor and the ravioli provides a pillow-y texture to the dish that soaks up sauce well. A healthy sprinkle of melted cheese keeps everything tied together with a stringy, snuggly finish. Here’s why it turns into a family favorite:
- Rapid preparation: Prepared in minutes with pre-made ravioli and meatballs.
- Flexible: Substitute with the filling of choice of ravioli, i.e., spinach or cheese.
- Kid-friendly: Even picky eaters will demand seconds.
In order to create a personalized casserole, replace the alternate sauces, such as old-fashioned marinara or rich Alfredo to treat. Tip: let stand several minutes after fresh baking to enable flavors to mix. This casserole will be a bare minimum of a weekly favorite- it’s convenience and comfort with each bite.
2. Hot Tamale Pie
If you’re craving a bold, Mexican-inspired dish, Chef John’s Hot Tamale Pie is your ticket to flavor town. This casserole is a fiesta of smoky poblano peppers, zesty salsa, and a golden corn muffin crust that’s downright addictive. It’s not just a meal; it’s a celebration of vibrant ingredients that come together in a single dish. The three-cheese blend adds a creamy, indulgent touch that makes every spoonful irresistible.
Hot Tamale Pie
Equipment
- 1 9×13 inch Casserole Dish
- 1 Dutch Oven or Large Pot
- 2 Large Mixing Bowls
- 1 Whisk
- 1 Spatula or wooden spoon For stirring and spreading
Ingredients
Main
- cooking spray
- 2 pounds ground beef
- 2 cups diced poblano peppers
- 1 16 ounce jar salsa
- 1 teaspoon salt
- 1 teaspoon ground dried chipotle pepper
- ½ teaspoon dried oregano
- 2 8.5 ounce boxes dry corn muffin mix (such as Jiffy), divided
- 2 eggs divided
- â…” cup milk divided
- 8 ounces frozen corn thawed
- 4 ounces shredded Cheddar cheese divided
- 4 ounces shredded Monterey Jack cheese divided
Instructions
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch casserole dish with cooking spray. Photographer: Jen Causey / Food Styling:Â Margaret Dickey / Prop Stylist: Hannah Greenwood
- Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release its juices, about 5 minutes. Reduce the heat to medium and stir in poblano peppers, salsa, salt, dried chipotle pepper, and oregano. Cook and stir until beef is crumbly and no longer pink, about 10 minutes. Photographer: Jen Causey / Food Styling:Â Margaret Dickey / Prop Stylist: Hannah Greenwood
- Meanwhile, whisk one package corn muffin mix in a large bowl with one egg and 1/3 cup of milk until combined; spread into the prepared baking dish. Sprinkle corn over top, followed by 1/2 of the Cheddar and 1/2 of the Montery Jack. Spread beef mixture over the cheeses. Photographer: Jen Causey / Food Styling:Â Margaret Dickey / Prop Stylist: Hannah Greenwood
- Mix remaining corn muffin mix, egg, milk, Cheddar, and Monterey Jack in a bowl; carefully spread over beef mixture to within 1/2 inch of the edges of the dish. Photographer: Jen Causey / Food Styling:Â Margaret Dickey / Prop Stylist: Hannah Greenwood
- Bake in the preheated oven until golden brown, 50 to 60 minutes. Photographer: Jen Causey / Food Styling:Â Margaret Dickey / Prop Stylist: Hannah Greenwood
- Serve and enjoy. Photographer: Jen Causey / Food Styling:Â Margaret Dickey / Prop Stylist: Hannah Greenwood
Notes
The pepper-spiced ground beef filling is a fulfilling start to this pie that will fill hungry bellies. The sweet, crunchy corn muffin crust is nothing more than a beautiful addition to the filling. Here are a few reasons why this recipe is just so great:
- Freezer-friendly: Make ahead and freeze for a convenient dinner later.
- Potluck showstopper: Easy to transport and guaranteed to impress.
- Personalizable heat: Cut the peppers to your liking of heat.
This casserole is convenient on a busy night or snuggle party because it can be made ahead and oven-baked at the correct time. Serve with guacamole or sour cream for complete flavor. Guaranteed, this Hot Tamale Pie will get all dinner crowd buzzing.
3. No-Noodle Zucchini Lasagna
Who requires noodles for lasagna? No-Noodle Zucchini Lasagna employs fresh zucchini slices in place of usual noodles, so an incredibly tasty low-carb delight. With meaty sauce and blend of cheese filling, the dish provides all the comfort food of unadorned lasagna but light. It is a great method of stacking vegetables on the plate and not being let down.
No-Noodle Zucchini Lasagna
Equipment
- 1 Deep 9×13-inch Baking Pan Essential for proper layering and baking volume
- 1 Large Skillet For browning meat and simmering sauce
- 1 Colander Crucial for draining excess moisture from zucchini
- 1 Large Mixing Bowl For preparing the ricotta mixture
- 1 Mandoline Slicer or Sharp Chef’s Knife For consistently thin zucchini slices
Ingredients
Main
- 2 large zucchini
- 1 tablespoon salt
- 1 pound ground beef
- 1 ½ teaspoons ground black pepper
- 1 small green bell pepper diced
- 1 onion diced
- 1 16 ounce can tomato sauce
- 1 cup tomato paste
- ¼ cup red wine
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 3 tablespoons hot water or as needed
- 1 15 ounce container low-fat ricotta cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1 16 ounce package frozen chopped spinach, thawed and drained
- 1 pound fresh mushrooms sliced
- 8 ounces shredded mozzarella cheese
- 8 ounces grated Parmesan cheese
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9×13-inch baking pan.
- Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander. Dotdash Meredith Food Studios
- To prepare the meat sauce, cook ground beef and black pepper in a large skillet over medium-high heat, stirring, for 5 minutes. Add green pepper and onion; cook and stir until meat is no longer pink. Dotdash Meredith Food Studios
- Stir in tomato sauce, tomato paste, wine, basil, and oregano; add a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently. Dotdash Meredith Food Studios
- Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined. Dotdash Meredith Food Studios
- To assemble lasagna, spread 1/2 of the meat sauce over the bottom of the prepared pan. Layer with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 of the mozzarella cheese. Repeat by layering in the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Dotdash Meredith Food Studios
- Spread parmesan evenly over the top; cover with foil. Dotdash Meredith Food Studios
- Bake in the preheated oven for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes.
- Let lasagna stand 5 minutes before serving. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
The zucchini adds an understated earthy taste that offsets richness of cheeses and sauces ricotta, mozzarella, and Parmesan spoonfuls with each bite. To avoid wateriness, the critics warn to eliminate any water in the sauce and dry out the zucchini before layering. Best features:
- Guilt-free spin: Fewer carbs without losing flavor
- Cheesy dream come true: Three cheeses for ultimate goo
- Make-ahead magic: Prepare a night ahead for stress-free cooking.
This lasagna is perfect for an individual who wishes to lighten the load on his food but without sacrificing taste. Serve with a salad of green and enjoy light but wonderful food that’s easy to prepare. Word of mouth says healthy food will taste good.
4. Unstuffed Cabbage Roll Casserole
Cabbage rolls are delicious but preparation is hell. Hello to the Unstuffed Cabbage Roll Casserole, a home-alone classic with all the old-fashioned flavor and none of the hassle. The recipe brings together sweet-softened cabbage, meaty ground beef or ground pork, and pungent tomato sauce in a cheesy, soothing casserole. It’s a utopia for the individual who loves rich food but hates complicated prep work.
Unstuffed Cabbage Roll Casserole
Equipment
- 1 Large Pot or Dutch Oven For browning and simmering
- 1 Cutting Board
- 1 Chef’s knife For chopping vegetables
- 1 Measuring Spoons and Cups
- 1 Large Baking Dish Approx. 9×13 inch
Ingredients
Main
- 1 lb ground chuck
- 1 onion chopped
- 8 cups cabbage cut into 1 inch wide strips (half of a 3 lb. cabbage)
- 1/2 cup water
- 28 ounces crushed tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1 1/2 teaspoons caraway seeds
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 350°F (175°C).
- In a large pot or Dutch oven, brown the ground chuck over medium-high heat, breaking up the meat as it cooks.
- Drain off any excess fat from the pot.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
- Stir in the cabbage strips and water. Cover and cook, stirring occasionally, until the cabbage begins to wilt and soften, about 10-15 minutes.
- Add the crushed tomatoes, brown sugar, white vinegar, salt, caraway seeds, and garlic powder to the pot. Stir well to combine all ingredients.
- Bring the mixture to a simmer, then reduce heat and cook, uncovered, for 15-20 minutes, stirring occasionally, allowing the flavors to meld.
- Pour the entire mixture from the pot into a large baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and bubbly.
- Remove from oven and let stand for 5-10 minutes before serving.
Notes
We adore how easy this casserole is. Make it with ground beef, ground turkey, ground chicken, or none of these-there are no rules. The cabbage cooks down in the oven, absorbing the deep sauce and delivering a sense of tender, silky softness to the mouth. Here’s the reason you’ll be guaranteed to try it:
- No rolling just layer and bake.
- Diet-friendly: Vegetarian or low-carb diets.
- Delicious as a side dish: serve it with green beans or cornbread for an excellent meal.
This casserole is the perfect method of getting cabbage on the table, even for doubters. The deep, warm flavor will be an excellent selection for gatherings or cold nights. Be prepared to fall in love all over again with cabbage.
5. Spaghetti Pizza
Spaghetti Pizza is the perfect union for kids and adults alike who love both pizza and pasta, combining two favorite family dinners and rolling them together in a delicious, whimsical casserole. By forming a “crust” with spaghetti, the dish topper with standard pizza toppings for a meal as delicious as it is whimsical. It’s an instant kid- and adult-pleaser, particularly those picky kids who can’t get enough of the stuff of a silly twist.
Spaghetti Pizza
Equipment
- 1 Baking Dish 9×13-inch
- 1 Large Pot For boiling spaghetti
- 1 Colander For draining spaghetti
- 1 Large Mixing Bowl
- 1 Spatula or Mixing Spoon
Ingredients
Main
- cooking spray
- 1 8 ounce package spaghetti, broken into 2-inch pieces
- 2 cups shredded mozzarella cheese divided
- ¼ cup milk
- 1 large egg beaten
- ¼ teaspoon salt
- ¼ teaspoon garlic salt
- 1 16 ounce jar spaghetti sauce
- 1 teaspoon dried oregano
- ¼ teaspoon dried basil
- 4 ounces pepperoni sausage sliced
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9×13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water. Dotdash Meredith Food Studios
- Mix 1/2 cup mozzarella, milk, egg, salt, and garlic salt together in a large bowl. Dotdash Meredith Food Studios
- Add drained spaghetti and mix until well combined. Spread mixture into the prepared baking dish. Bake in the preheated oven for 15 minutes. Remove from the oven and reduce the temperature to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
- Spread spaghetti sauce over noodle mixture. Sprinkle with oregano and basil, then top with remaining 1 1/2 cups mozzarella. Arrange pepperoni over cheese. Dotdash Meredith Food Studios
- Return to the oven and bake until cheese is bubbly and beginning to brown, about 30 minutes. Let stand for 5 minutes before cutting. Dotdash Meredith Food Studios
Notes
Spaghetti foundation provides a chewy, discrete texture that can support sauce, cheese, and your toppings without any issue. Susan, one of the reviewers, loved how her kids devoured it even when an entire additional cup of cheese was spilled in! Benefits are:
- Kid-friendly: What a great way to get all the children involved in having dinner.
- Personalizable: Add pepperoni, vegetables, or your favorite pizza toppings.
- Quick prep: Transforms pantry ingredients into a quick weeknight meal.
This casserole is perfect for a family dinner in the evening or if you need some flair for dinner. Serve with garlic bread alongside to give the whole pizza-parlor taste without the drive-through hassle. It is a meal that not only provides delicious dinner but also makes dinner a work of art.
6. Portobello Penne Pasta Casserole
For a special-occasion-tasting veggie meal, the winner is the Portobello Penne Pasta Casserole. The casserole maximizes the earthy richness of the Portobello mushrooms, the al dente firmness of the penne, the creaminess of mozzarella, and fresh spinach for added depth of flavor. The trick? A splash of soy sauce that enhances without dominating the dish.
Portobello Penne Pasta Casserole
Equipment
- 1 Large Stockpot For cooking pasta.
- 1 Large Saucepan For sautéing mushrooms and preparing the cheese sauce.
- 1 9×13 inch Baking Dish For assembling and baking the casserole.
- 1 Whisk Essential for a smooth roux and lump-free cheese sauce.
- 1 Wooden Spoon or Spatula For stirring and combining ingredients.
Ingredients
Main
- 1 8 ounce package uncooked penne pasta
- 2 tablespoons vegetable oil
- ½ pound portobello mushrooms thinly sliced
- ½ cup margarine
- ¼ cup all-purpose flour
- 1 large clove garlic minced
- ½ teaspoon dried basil
- 2 cups milk
- 2 cups shredded mozzarella cheese
- 1 10 ounce package frozen chopped spinach, thawed
- ¼ cup soy sauce
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Notes
The mushrooms give body, and this casserole is even a full meal even for carnivores. The spinach brings a pop of color and nutrition, but the cheese holds everything together with luxurious creaminess. This is what fans are saying:
- High class but easy: Taste fancy but easy to make.
- Umami kick: Soy sauce gives depth without overwhelming the dish.
- Potluck stunner: Rich deep flavor impresses the crowd.
It is perfect for house nights or when you feel like impressing and do not wish to spend hours on end in the kitchen. Enjoy it with a glass of red wine and treat yourself to a treat dinner. It is simply a taste-packed way of enjoying strong flavours in a comfort package.
7. Italian Meatball Sandwich Casserole
An Italian Meatball Sandwich Casserole is for a meatball sub enthusiast who doesn’t like the mess. It combines all the goodness of a classic sub-great meatballs, decent marinara, and melted cheese-in one convenient, block-cut bake. A friendly way to have sandwich treats without all the hassle of assembling individual subs.
Italian Meatball Sandwich Casserole
Equipment
- 2 Mixing Bowls
- 1 Baking Pan For pre-baking meatballs
- 1 9×13 inch Baking Dish For casserole assembly
- 1 Spatula or wooden spoon
- 1 Measuring Cups and Spoons
Ingredients
Main
- â…“ cup chopped green onions
- ¼ cup Italian seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1 pound ground beef
- 1 1 pound loaf Italian bread, cut into 1-inch cubes
- 1 8 ounce package cream cheese, softened
- ½ cup mayonnaise
- 1 teaspoon Italian seasoning
- ¼ teaspoon freshly ground black pepper
- 2 cups shredded mozzarella cheese
- 3 cups spaghetti sauce
- 1 cup water Optional
- 2 cloves garlic minced
Instructions
- Gather the ingredients. Preheat the oven to 400 degrees F (205 degrees C). Photographer: Kyle Carpenter / Food Styling: Julian Hensarling / Prop Styling: Prissy
- Mix onions, bread crumbs, Parmesan cheese, and ground beef together in a bowl. Roll mixture into even-sized meatballs, about 1 inch in diameter; place in a baking pan. Bake in the preheated oven until beef is no longer pink, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Photographer: Kyle Carpenter / Food Styling: Julian Hensarling / Prop Styling: Prissy
- Arrange bread cubes in a single layer in an ungreased 9×13-inch baking dish. Mix cream cheese, mayonnaise, Italian seasoning, and black pepper together until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese. Photographer: Kyle Carpenter / Food Styling: Julian Hensarling / Prop Styling: Prissy
- Mix spaghetti sauce, water (if using), and garlic together in a large bowl. Gently stir in meatballs; pour over bread and cheese mixture in the baking pan. Sprinkle remaining mozzarella cheese evenly over the top. Photographer: Kyle Carpenter / Food Styling: Julian Hensarling / Prop Styling: Prissy
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through. Photographer: Kyle Carpenter / Food Styling: Julian Hensarling / Prop Styling: Prissy
Notes
Meatballs and sauce layers are placed on top of a soft bread base covered with a healthy mozzarella layer. To prevent mush and achieve the best bite on every attempt, customers recommend pre-toasting the bread. Features:
- Crowd pleaser: Great for serving a crowd or family supper.
- Time saver: No sandwich assembly.
- Classic taste: It’s a meatball sub.
This casserole is a game-night or night-in classic, great taste for little effort. Top with antipasto salad to make it Italian night. Retro prime comfort food doesn’t get any better than this.
8. Ground Beef Sauerkraut Casserole
Sauerkraut is redeemed in this Ground Beef Sauerkraut Casserole, a hearty casserole that unites pungent, fermented cabbage with hearty ground beef and stringy cheese. A 30-minute weeknight wonder that tastes amazing with absolutely no effort whatsoever, this casserole is the ultimate guardian against ever having sauerkraut as a side dish again.
BBQ Sauerkraut Casserole
Equipment
- 1 Large Skillet For browning ground beef and onions.
- 1 3-Quart Casserole Dish For assembling and baking the casserole.
- 1 Heat-Resistant Spatula For stirring, breaking up beef, and serving.
- 1 Colander For thoroughly draining sauerkraut and cooked ground beef.
- 1 Measuring Cups For accurate measurement of tomato juice and brown sugar.
Ingredients
Main
- 1 ½ pounds ground beef
- 1 small onion chopped
- 1 27 ounce can sauerkraut, drained
- 2 cups tomato juice
- 1 cup brown sugar
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease.
- Pour the beef mixture into a 3-quart casserole dish. Layer the sauerkraut over the ground beef, pour the tomato juice over the sauerkraut, then sprinkle with brown sugar. Bake in the preheated oven until the sauce is bubbly, about 60 minutes.
Notes
The brash sauerkraut pierces through the richness of the beef, and the cheese adds a rich, comforting end. It’s an unexpected but victorious union that pleases and enchanting, especially for first-timers to the strong flavor of sauerkraut. Why it works:
- Flash cooking: Perfect for weeknights when speed is the key.
- Flavorful boldness: Flavors that are bold and savory in each bite.
- Surprise winner: Even doubting cabbages will be converts.
Serve this over mashed potatoes or on a plain green salad for a warm, comforting dinner. It’s a wonderful way to introduce others to an old-fashioned ingredient in a new, convenient form. This casserale is your secret ingredient.
9. Chicken Marbella
Chicken Marbella is a rich, refined casserole with Mediterranean flavor. Its blend of the flavor of prunes, olives, and capers creates a sweet-savor flavor that no casserole can possibly pull off. This recipe, prepared in about 70 minutes, is ideal to impress or treat yourself to something rich.
Easy Chicken Marbella
Equipment
- 1 Large Mixing Bowl For combining and marinating ingredients
- 1 Plastic Wrap or Resealable Bags For marinating chicken
- 1 9×13 inch Baking Dish For baking the chicken
- 1 Instant-Read Thermometer To ensure chicken is cooked to a safe internal temperature
- 1 Meat Mallet Optional, for pounding chicken breasts thin
Ingredients
Main
- 4 skinless boneless chicken breasts, or more to taste, pounded thin and cut in half
- 1 cup white wine any kind
- 1 cup pitted prunes
- ½ cup olive oil
- ½ cup red wine vinegar
- ½ cup capers with extra liquid added
- ½ cup brown sugar
- ¼ cup dried oregano
- ¼ cup dried parsley
- 12 Spanish olives cut in half
- 10 cloves garlic crushed, or more to taste
- 6 bay leaves
- salt and ground black pepper to taste
Instructions
- Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and black pepper in a large bowl. Cover the bowl with plastic wrap or transfer mixture to 2 resealable plastic bags; marinate in the refrigerator for 12 to 24 hours, the longer the better.
- Preheat the oven to 325 degrees F (165 degrees C).
- Transfer chicken and marinade to a 9×13-inch baking dish.
- Bake in the preheated oven until chicken is no longer pink in centers and the juices run clear, about 40 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
Notes
The chicken absorbs the rich marinade, chopped into soft, juicy bite-sized pieces that are agreeably punctuated by olives’ crunch and prunes’ sweetness. It is a complex dish like a gastronomic experience.
Highlights are:
- Surprise ingredients: Prunes and capers bring depth, balanced flavor.
- Dinner party showstopper: Throws a big bid with no fanfare.
- Brash flavor: A single bite is a Mediterranean odyssey.
This casserole is an ideal option for the holidays or a Friday evening dinner with friends when you wish to spruce up your weekday evening’s meal. Place it with roasted vegetables or couscous and you have an entire meal. Chicken Marbella is evidence that casseroles do not have to be dull and unexciting.
10. Chicken and Waffle Casserole
Chicken and Waffle Casserole is finally breakfast dinner duet made in heaven. This delicious combination of crunchy chicken and light and airy waffles is bound together with a maple syrup glaze. Made in under an hour, it’s ideal for brunch or delicious evening dinner with loved ones.
Fluffy chicken and fluffy waffles should be the perfect texture contrast, and maple syrup is the ideal sweetness. Winner from kids to grandparents.
Why it’s so great:
- Sweet twist: Substitutes Southern comfort food with a people-pleasing bake.
- Versatile: Serve up for breakfast, brunch, or dinner.
- Easy to love: Sweet, salty flavors that everyone will love.
Finish with a small serving of fruit salad for a great dinner that’s as delicious as a dessert. It’s a great way to spice up your dinner table. Fun, fun, and just plain comfort is what this casserole’s all about.
11. Big Mac Casserole
Hungry for a fast meal but cooking at home? Big Mac Casserole brings together all of the iconic Big Mac flavors special sauce, pickles, lettuce, and sesame seeds in a toasted, low-carb casserole topped with tater tot crunch. It’s a nerdy, retro dinner that is ideal for nights in or as a party idea.
Bacon White Cheddar Pesto Mac and Cheese
Equipment
- 1 Large Pot For cooking macaroni
- 1 Large Skillet For cooking bacon
- 1 Saucepan For preparing the cheese sauce
- 1 Whisk Essential for a smooth, lump-free cheese sauce
- 1 Baking Dish 2 ½- or 3-quart capacity
Ingredients
Main
- 1 16 ounce package elbow macaroni
- ½ cup basil pesto sauce purchased or homemade
- 6 slices bacon
- 2 tablespoons butter
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- ½ cup heavy cream
- salt and pepper to taste
- 8 ounces grated white Cheddar cheese
- ¼ cup panko bread crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 ½- or 3-quart baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Transfer pasta back to pot; cover and keep warm off heat.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add milk, heavy cream, salt, and pepper to the saucepan, whisking until there are no lumps. Bring to a boil, stirring frequently. Reduce heat to medium.
- Stir grated Cheddar cheese into the cream mixture, stirring until the cheese is melted. Add basil pesto sauce and half of the crumbled bacon; stir. Transfer mixture to pot with cooked elbows; stir to combine. Pour into prepared baking dish.
- Mix panko bread crumbs and Parmesan cheese together in a bowl. Sprinkle topping evenly over macaroni and cheese.
- Bake in the preheated oven until bubbly and just starting to brown, about 20 minutes. Top with remaining half of bacon.
- Preheat the oven’s broiler. Place baking dish under broiler until browned, 1 to 3 minutes. Garnish with chopped basil.
Notes
The crunch kick of the tater tots, the burger flavor of the ground beef and special sauce. It’s ridiculously easy to make and infinitely versatile.
Top selling points:
- Fast-food taste: All the Big Mac flavor without waiting in the drive-thru.
- Kid-friendly: The tater tots make it a kid pleaser.
- Easy prep: Prep time in less than an hour.
This casserole is a party hit for family gatherings and game nights. Top with your favorite burger toppings like onions or cheese to taste. It’s a tasty, fast fix to fast food cravings.
12. Dorito Casserole
Buckle up for flavor explosion with the Dorito Casserole, a casserole to match its fun-to-eat flavor. Ground beefy beef, spicy hot taco seasoning, and Dorito crunch crushed up altogether make a casserole party on a plate. Great for Taco Tuesday nights or special holiday family dinner nights.
Chicken Dorito Casserole
Equipment
- 1 Saucepan Medium to large size for boiling chicken
- 1 Colander For draining cooked chicken
- 1 Large Mixing Bowl For combining soup mixture
- 1 9×13 inch Casserole Dish Oven-safe baking dish
- 2 Forks For shredding chicken
Ingredients
Main
- 1 teaspoon Creole seasoning such as Tony Chachere’s®, or to taste
- 2 pounds skinless boneless chicken breast halves, cut into chunks
- 1 10.75 ounce can cream of mushroom soup
- 1 10 ounce can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 14 ounce can whole kernel corn
- 1 14.5 ounce package nacho cheese-flavored tortilla chips (such as Doritos®)
- 1 8 ounce package shredded Mexican cheese blend
Instructions
- Bring a saucepan of water and Creole seasoning to a boil; cook chicken in the seasoned boiling water until no longer pink in the center, 10 to 15 minutes. Drain and shred chicken.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix mushroom soup, tomatoes with green chile peppers, and corn together in a bowl.
- Spread half the tortilla chips in the bottom of a 9×13-inch casserole dish; top with half the chicken, half the mushroom soup mixture, half the Mexican cheese blend. Repeat layering with the remaining ingredients.
- Bake in the preheated oven until casserole is bubbling and cheese is melted, about 30 minutes.
Notes
The crunched Doritos offer a crunch that is unmatched, and the cheesy, meaty core is complemented to perfection by it. The fresh tomatoes and the bountiful cheeses in every bite make it a single ride. Why it’s a winner:
- Bold and crunchy: Doritos defy texture conventions.
- Quick and easy: Ideal for weeknights.
- Crowd-pleaser: Snack perfection for generations.
Serve this one with guacamole or salsa on the side for a truly Mexican dinner. Second helpings and smiling business. The Dorito Casserole is just plain fun, good, and satisfaction.
13. Baked Feta Pasta
The world went crazy over the Baked Feta Pasta, and it is well worth it-a simple 35-minute casserole that takes on deep, rich flavors with no effort. Cherry tomatoes baked with feta to create a sauce are the basis of a creamy sauce mixed with pasta to create a retro, hippie-chic meal-perfect for weeknight dinners or guests.
Baked Feta Pasta With Chickpeas
Equipment
- 1 9×13 inch Baking Dish Or similar oven-safe dish
- 1 Large Pot For cooking pasta
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula For mixing and mashing
Ingredients
Main
- ¼ cup extra-virgin olive oil
- 1 head of garlic about 12 cloves, cloves separated, thinly sliced
- ¼ tsp. crushed red pepper flakes
- 1 6- oz. can tomato paste
- 1 15- oz. can chickpeas rinsed
- 12 oz. ditalini or other small pasta
- 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt
- 2 oz. Parmesan finely grated
- 14 oz. feta cut into ½”-thick slabs, divided (see note)
- Tender herbs such as dill, chives, and/or parsley; optional and lemon wedges (for serving)
Instructions
- Preheat oven to 400°F (200°C).
- In a 9×13-inch baking dish, combine olive oil, thinly sliced garlic, crushed red pepper flakes, tomato paste, rinsed chickpeas, and 1½ tsp. kosher salt.
- Place feta slabs evenly on top of the mixture in the baking dish, leaving some space between them.
- Bake for 30–35 minutes, or until the feta is soft and slightly golden, and the sauce is bubbling.
- While the feta bakes, bring a large pot of salted water to a boil.
- Add ditalini or other small pasta to the boiling water and cook according to package directions until al dente; drain, reserving about ½ cup of pasta water.
- Remove the baking dish from the oven. Using a wooden spoon or spatula, mash the feta into the sauce until mostly smooth and well combined.
- Add the cooked pasta and grated Parmesan to the baking dish.
- Toss everything together, adding a splash or two of reserved pasta water if needed to achieve a creamy consistency.
- Serve immediately, garnished with tender herbs and lemon wedges, if desired.
Notes
Spice explosion, sweet tomatoes and salty, stretchy feta a marriage made heavenly, all blended to create a spicy sauce so enchanting. Night of the weeknight dinner party standby.
Top picks:
- Fewest ingredients: The minimum with fewer of them for maximum flavor.
- Low-fuss prep: Roast, toss, and serve.
- Viral sensation: New obsession that everyone gobbles up.
Attempt to include some fresh herbs or a bunch of spinach for added color and flavor. This casserole is the best way of presenting an elegant, comforting meal without taking up the whole day in the kitchen. It is the best evidence that sometimes less really is more.
14. Chili Dog Casserole
The Chili Dog Casserole reinvents the classic ballpark treat as a four-ingredient, party-in-a-casserole fix for a speedy night. By combining hearty chili, beef frankfurters, flour tortillas, and Cheddar cheese melted on top, it condenses all the classic flavors of a chili dog into a filling casserole. It’s a great, family-dinner-permitting fix in less than an hour.
Chili Dog Casserole
Equipment
- 1 9×13 inch Baking Dish
- 1 Aluminum Foil
- 1 Can Opener (if chili cans lack pull-tabs)
- 1 Spatula or Large Spoon (for spreading chili)
- 1 Oven Mitts (for safe handling)
Ingredients
Main
- 2 15 ounce cans chili with beans
- 1 16 ounce package beef frankfurters
- 10 8 inch flour tortillas
- 1 8 ounce package Cheddar cheese, shredded
Instructions
- Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Jen Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Josh HoggleÂ
- Spread 1 can of chili and beans in the bottom of a 9×13-inch baking dish. Jen Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Josh HoggleÂ
- Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean layer. Top with remaining can of chili and beans, and sprinkle with cheese. Jen Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Josh HoggleÂ
- Cover baking dish with aluminum foil, and bake in the preheated oven for 30 minutes. Enjoy! Jen Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Josh HoggleÂ
Notes
Tortillas create a soft foundation, saturated with the richness of chili, and cheese provides the gooey finish. Include your desired hot dog toppings such as mustard or onions for added oomph.
Why it’s great:
- Easy as it is: Four ingredients or less for a filling dinner.
- Flexible: Customize with your choice of topping.
- Fast to make: Great for a weeknight meal.
This casserole is a crowd-pleaser at potlucks or when comfort food with a twist is in order. Top with fries or coleslaw for the ultimate chili dog effect. It’s one dish that will put smiles on everyone’s faces.
Final Thoughts
And there you have it 14 creative casseroles that dispel the myth that comfort food doesn’t have to be dull, unadventurous, and only delicious the traditional ways.
From Italian-inspired bakes to playful mashups like Spaghetti Pizza and Big Mac Casserole, these dishes are designed to make your meals memorable. Whether you’re cooking for a busy weeknight or a special occasion, there’s a casserole here to fit the bill. So grab your baking dish, get creative, and enjoy the warm, satisfying goodness of these innovative recipes. Happy cooking!
