Casseroles are the epitome of comfort food, transforming simple ingredients into comforting, crowd pleasing meals that make any meal feel special. There’s something so special about a bowl mix, all in one pot and let the oven magic happen out come is a golden, puffed up meal to share. Either busy weeknight juggling or weekend laid back entertaining, casseroles offer with minimal effort big flavor. This cookbook is a cookbook about sparking imagination and perfuming your home with those warm, sensual aromas that invite everyone into the kitchen.
We’ve searched high and low through recipes to present to you a list of casseroles that are not only flavorful, but also convenient. They’re not just dinners they’re experiences to be savored, from rich comfort to surprising breakfast bakes. Get ready to sink your teeth into flavor and texture that’ll have your family begging for more!
1. Cracker Barrel Hash Brown Casserole
Nothing compares to the comfort of the Cracker Barrel Hash Brown Casserole. Cheese, sour cream, and potatoes are blended into a heavenly, creamy casserole that cannot be beat. A bit of chopped onion and peppers add a splash of savory flavor, but cream of chicken soup and a pat of butter make every spoonful and rich.
Copycat Hash Brown Casserole
This copycat hash brown casserole is an incredibly comforting side dish you’ll want to make for both breakfast spreads and dinner parties alike. We opted to ditch the canned creamed soup and make a homemade cheese sauce instead. The result is a homey rendition of the classic Cracker Barrel dish.
Equipment
- 1 9×13 inch Baking Dish
- 1 Large Saucepan
- 1 Whisk
- 1 Heat-proof Spatula
- 1 Chef’s Knife and Cutting Board (for dicing onion)
Ingredients
Main
- 5 tablespoons unsalted butter
- 1/4 teaspoon garlic powder
- 1 small onion finely diced
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup half-and-half
- 1/2 cup low-sodium chicken broth
- 1 cup sour cream
- 2 cups shredded mild Cheddar
- One 30-ounce bag frozen shredded hash browns thawed
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
- Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
- Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.
Notes
For an elevated flavor profile, consider using sharp Cheddar instead of mild, or a blend with Gruyere for nuttier notes. Ensure your hash browns are fully thawed and patted dry to prevent a watery casserole; excess moisture can hinder crispness. When making the roux, cook the flour until it’s a light golden color and smells nutty, but be careful not to burn it, as this will impart a bitter taste. The final high-temperature bake is crucial for achieving that signature crispy, browned top, so don’t rush this step. For an extra layer of flavor, a pinch of smoked paprika can be added to the cheese sauce. Season generously with salt and pepper at each stage to build flavor.
This casserole isn’t just for breakfast it’s a star at brunch or dinner, too. Its warm, homey vibe feels like a hug from a country kitchen, and you’ll find yourself making it again and again.
2. John Wayne Casserole
It is reported that this casserole started when John Wayne donated a meatless version to a charity function. Today’s version is a decadent crowd pleaser, founded on a light biscuit crust that will soak up the flavors. Green peppers and onions, as well as ground beef, create a meaty foundation to which tomatoes and chilies add a zesty kick.
John Wayne Casserole
This John Wayne Casserole is a hearty, layered dish featuring a base of pressed biscuit dough, topped with seasoned ground beef, sautéed onions and peppers, a creamy blend of sour cream and mayonnaise, and generous layers of Cheddar cheese, fresh tomatoes, and jalapeño peppers, all baked until bubbly and golden.
Equipment
- 1 Large Skillet or Dutch Oven For browning ground beef and sautéing vegetables.
- 1 9×13 inch Baking Dish Essential for assembling and baking the casserole.
- 2 Mixing Bowls One for the sour cream mixture, one for other prep.
- 1 Cutting Board and Chef’s Knife For prepping onion, bell pepper, and tomatoes.
- 1 Spatula or wooden spoon For stirring and serving.
Ingredients
Main
- 1 16.3 ounce can refrigerated biscuits
- 2 pounds ground beef
- 1 1 ounce package taco seasoning
- 0.75 cup water
- 1 medium onion halved and sliced
- 1 medium red bell pepper halved and sliced (1 1/2 cups)
- 0.5 cup sour cream
- 0.5 cup mayonnaise
- 8 ounces shredded Cheddar cheese divided
- 2 medium tomatoes sliced
- 1 4 ounce jar sliced jalapeno peppers, drained
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Press the refrigerated biscuit dough evenly into the bottom of the prepared baking dish to form a crust.
- In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon; drain off any excess fat.
- Stir in the taco seasoning and water, bringing the mixture to a simmer; cook until the liquid is mostly absorbed, then set aside.
- In the same skillet (or a separate one if preferred), sauté the sliced onion and red bell pepper until tender-crisp, about 5-7 minutes.
- In a medium bowl, combine the sour cream, mayonnaise, and half of the shredded Cheddar cheese.
- Spread the cooked ground beef evenly over the biscuit crust in the baking dish.
- Layer the sautéed onions and bell peppers over the beef.
- Spoon the sour cream-mayonnaise mixture evenly over the vegetables, then top with the remaining shredded Cheddar cheese, sliced tomatoes, and drained jalapeño peppers.
- Bake for 30-35 minutes, or until the casserole is hot, bubbly, and the biscuit crust is golden brown. Let stand for a few minutes before serving.
Notes
For a richer flavor, consider using chuck ground beef and ensure it’s fully browned before draining excess fat. Slicing the onion and bell pepper uniformly ensures even cooking and a pleasant texture. If you prefer a crispier biscuit base, you can par-bake the pressed biscuit dough for 5-7 minutes before adding the fillings. To prevent the cheese from burning, you might want to add the final layer of cheese during the last 10-15 minutes of baking. A sprinkle of fresh cilantro or sliced green onions after baking will add a vibrant finish and freshness.
Also topped with a pungent combination of sour cream and mayo, this casserole piles textures and tastes into something that’s quite memorable. A crowd pleaser that’s good ol’ American comfort food at its best.
3. Crack Chicken Casserole
They call it “crack chicken” for a reason the bacon, cheddar, and ranch chicken casserole is addictively tasty. Soft chicken is covered in a tangy sauce made from sour cream and ranch seasoning, topped with crispy bacon adding a salty crunch. Melty cheddar holds it all together.
Chicken and Broccoli Casserole
This recipe offers a quick and easy chicken casserole. It combines shredded BBQ chicken with a creamy sauce made from cream of chicken soup and sour cream, seasoned with curry powder, spring onions, salt, and pepper. Topped with tasty cheese and paprika, it’s baked until bubbly and golden, providing a comforting and straightforward meal. Ideal for busy weeknights.
Equipment
- 1 Casserole Dish
- 1 Large Mixing Bowl
- 1 Measuring Spoons
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 1 Med BBQ chicken
- 1 440 g tin cream of chicken or cream of mushroom soup
- 1 300 ml sour cream
- 1 teaspoon curry powder
- 4 spring onions chopped
- 1/2 – 3/4 teaspoon approx salt
- 1/2-3/4 teaspoons cracked black pepper
- 1/4 cup grated tasty cheese
- 1/2 teaspoon approx paprika
Instructions
- Preheat your oven to 1800C (3500F).
- Shred the cooked BBQ chicken, discarding skin and bones. If using, blanch or steam broccoli florets until tender-crisp.
- Chop the spring onions finely.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, curry powder, chopped spring onions, salt, and cracked black pepper. Mix until well combined and smooth.
- Fold in the shredded chicken (and prepared broccoli, if using) into the creamy mixture, ensuring everything is evenly coated.
- Pour the mixture into a suitable casserole dish, spreading it out evenly.
- Sprinkle the grated tasty cheese evenly over the top, then dust with paprika for color.
- Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the cheese topping is golden brown.
- Remove from oven and let stand for 5-10 minutes before serving to allow it to set slightly.
- Serve hot, perhaps with rice or a simple green salad.
Notes
For this casserole, using a pre-cooked BBQ chicken streamlines preparation; ensure it’s cooled and thoroughly shredded, discarding skin and bones. While the recipe implies “Chicken and Broccoli,” broccoli isn’t in the ingredient list. To truly live up to the name and add crucial nutrients and texture, blanched or steamed broccoli florets (about 2 cups) should be folded into the mixture. Adjust curry powder, salt, and pepper to your preference; always taste the mixture before baking. For an enhanced golden crust, consider sprinkling a little extra cheese and perhaps some panko breadcrumbs alongside the paprika on top. Serve with rice or a fresh green salad to balance the richness.
A breadcrumb topping is baked to golden crust, providing each bite with just the right balance of creamy and crunchy texture. It’s the kind of food that is gobbled up in seconds at any gathering.
4. Tuna Noodle Casserole
Tuna Noodle Casserole is retro nostalgia, sending you back to peaceful night time dinners of childhood. Egg noodles and flaky fish combine with rainbowed vegetables, all under rich, cheesy sauce that’s comfort food. It’s simple, budget friendly, and forms even when your pantry’s almost bare.
Tuna Noodle Casserole with Potato Chip Topping
This comforting Tuna Noodle Casserole features a creamy, savory mushroom sauce, tender pasta, and flaked tuna, all topped with a unique and satisfying crispy layer of crumbled potato chips and sharp Cheddar cheese. It’s an easy-to-make, family-friendly dish perfect for a quick and hearty meal.
Equipment
- 1 Large Pot For cooking pasta
- 1 2-Quart Casserole Dish For baking
- 1 Large Skillet For preparing the sauce
- 1 Whisk For smooth sauce consistency
- 1 Cutting Board and Chef’s Knife For ingredient preparation
Ingredients
Main
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter plus more for the baking dish
- 1 medium onion finely chopped
- 8 ounces cremini mushrooms sliced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 8 ounces medium pasta shells about 3 cups
- One 6-ounce jar Italian tuna in olive oil drained and flaked
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 cups grated sharp white Cheddar
- 1 1/2 cups crumbled flavored potato chips such as salt-and-vinegar, onion or jalapeno
Instructions
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
- Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.
Notes
1. Quality Tuna Matters: Using good quality Italian tuna packed in olive oil elevates the dish significantly. Its rich flavor and texture are superior to water-packed varieties.2. Mushroom Browning: Ensure the mushrooms truly brown and release their liquid. This step is crucial for developing deep, savory umami flavors in the sauce.3. Sauce Consistency: Whisk the flour into the butter and mushrooms thoroughly before gradually adding liquids to prevent lumps. Simmer until the sauce coats the back of a spoon for optimal creaminess.4. Al Dente Pasta: Cook the pasta slightly under al dente as it will continue to cook in the oven, preventing a mushy texture.5. Chip Topping: For maximum crispness, sprinkle the potato chips right before baking. Consider a mix of flavors (e.g., salt-and-vinegar with a hint of onion) for added complexity. A pinch of fresh thyme or chives stirred into the mix just before baking can add an aromatic lift.
The panko topping crisps and browns, developing a deliciously pleasing texture that makes each bite a pleasure. The retro classic never fades.
5. Ritz Cracker Chicken Casserole
The Ritz Cracker Chicken Casserole is a hit on the dinner table. Shredded chicken sits in a deep nest of chicken soup and spices, brimming with rich, meaty flavor. But the trick shot? A pinch of crushed Ritz crackers that’s sprinkled atop the casserole and bakes into a golden, buttery crust flecked with the hint of sweetness.
Chicken Broccoli Casserole
This comforting casserole features tender shredded chicken and crisp-tender broccoli layered over a bed of white rice. It’s bound together with a creamy, savory sauce made from condensed soup, sour cream, mayonnaise, and a hint of lemon, then topped with ample Cheddar cheese and baked until bubbly and golden.
Equipment
- 1 9×13 inch Baking Dish For baking the casserole
- 1 Large Pot For poaching chicken
- 1 Medium Pot For blanching broccoli
- 1 Large Mixing Bowl For combining the sauce ingredients
- 1 Box Grater For grating Cheddar cheese
Ingredients
Main
- Nonstick cooking spray or butter for the baking dish
- 4 boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1 medium head broccoli cut into small florets
- 2 cups cooked white rice
- One 10-ounce can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 10 ounces Cheddar grated (about 2 1/2 cups)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
- Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
- Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
- Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.
Notes
For truly tender chicken, consider pulling it from the simmer when an internal temperature of 165°F (74°C) is reached, rather than strictly by time. This prevents dryness. When shredding, two forks work wonders. Ensure your broccoli is crisp-tender; overcooked broccoli will become mushy. To elevate the flavor, a small pinch of smoked paprika or a dash of hot sauce in the chicken mixture can add depth without overpowering. For a richer, browned top, you can broil for the last minute or two, watching carefully to avoid burning. Consider using homemade cream of chicken soup for a cleaner flavor profile.
This casserole is comfort food on steroids with a twist and will be a staple in your evening meal rotation.
6. Creamy Chicken and Spinach Casserole
Need a bit of greens added to a dinner and nobody will complain? This Creamy Chicken and Spinach Casserole is the answer. Tender chicken and spinach wilted to tender perfection swim in a creamy, smooth sauce so rich you’ll be tempted to reach for some bread to wipe up every remaining drop of it.
It’s proof that healthy can be rich in flavor, which makes it perfect for weeknights when you’re in the mood for something cozy and healthy.
7. Blueberry French Toast Casserole
Blueberry French Toast Casserole gives breakfast the VIP treatment. Cream cheese contributes a sweet pungency to the dish, which is like taking a bite of blueberry cheesecake, and light bread and juicy berries with each bite make it pure bliss.
Lemon Blueberry French Toast Casserole
French toast is a brunch and breakfast favorite, but standing over the stove preparing individual pieces for a group is challenging. The casserole version of French toast is an easy way to solve this problem, and you can flavor it in so many ways.
Equipment
- 1 9×13 inch Baking Dish
- 1 Large Pitcher
- 1 Immersion Blender Alternatively, use a regular blender for custard
- 1 Zester or Microplane For lemon zest
- 1 Mixing Bowl For preparing the lemon glaze
Ingredients
Main
- 4 tablespoons salted butter at room temperature
- 12 slices potato bread cut diagonally into triangles
- 8 large eggs beaten
- 2 cups milk
- 2/3 cup brown sugar
- 1/2 cup mascarpone
- 2 tablespoons vanilla extract
- 2 lemons 1 zested and halved, the other halved and sliced, for garnish
- 1 cup frozen blueberries
- 1 1/2 cups sifted powdered sugar plus more for dusting
Instructions
- Butter a 9-by-13-inch baking dish. Shingle the bread in the baking dish in two rows lengthwise.
- Add the eggs, milk, brown sugar, mascarpone, vanilla and lemon zest to a large pitcher. Using an immersion blender, blend until smooth. Pour the custard over the bread. Add the frozen blueberries over the top. Wrap and refrigerate overnight.
- When ready to bake, preheat the oven to 350 degrees F.
- Uncover the casserole and bake until the custard is set and the bread has crisped, 40 to 45 minutes.
- Meanwhile, make the glaze by adding the juice from half of the zested lemon to the powdered sugar in a bowl, mixing until smooth. Cover and set aside until ready to serve.
- Remove the French toast from the oven and drizzle over the lemon glaze. Dust the top with powdered sugar and garnish with the sliced lemons. Serve warm.
Notes
1. For the best flavor and texture, ensure the casserole soaks overnight. This allows the bread to fully absorb the rich custard, preventing dry spots. 2. When blending the custard, ensure it’s completely smooth to prevent separation during baking. 3. Do not overbake; the casserole should be set but still moist. A slight jiggle in the center is acceptable, as it will continue to cook slightly out of the oven. 4. For an extra touch of richness, a small amount of crème fraîche or whipped cream can be served alongside, or a sprinkle of toasted slivered almonds for crunch.
Prepare it the night before, let it soak in all that custard y goodness, and bake in the morning for a stress free breakfast bonanza. Sweet, crowd pleasing breakfast start.
8. Easy Taco Casserole
Love taco night? The Easy Taco Casserole takes all those big flavors and packs them into one frothy pan. Tortilla chips crumble and alternate with fiery ground beef and melted cheese, recreating the excitement of nachos. Add corn and jalapeños for sweetness and a dash of heat.
Taco Potato Casserole
Perfect for busy weeknights, this mash-up bake of hash browns, ground beef, canned tomatoes and green chiles, taco seasoning and gooey cheese can’t be beat. It’s the ultimate hands off meal. And since everything’s tossed together right in the baking dish, there’s very little cleanup. Simply garnish with your favorite taco toppings and dinner is served. If you’re lucky enough to have leftovers, try wrapping them in a tortilla for a quick burrito.
Equipment
- 1 9×13 inch Baking Dish
- 1 Large Mixing Spoon or Spatula for stirring ingredients
- 1 Chef’s knife for cutting Velveeta and scallions
- 1 Cutting Board for prep work
- 1 Oven Mitts
Ingredients
Main
- 30 ounces frozen shredded hash brown potatoes
- 1 1/2 pounds 80/20 ground beef
- Two 10-ounce cans diced tomatoes and green chiles such as Rotel
- Two 1-ounce packages taco seasoning
- 4 scallions thinly sliced, white and green parts separated
- 8 ounces processed cheese such as Velveeta, cut into small cubes
- 8 ounces shredded Cheddar about 2 cups
- Sour cream guacamole, pickled jalapeños and fresh cilantro leaves, for serving
Instructions
- Preheat the oven to 400 degrees F.
- Scatter the hash browns in a 9-by-13-inch baking dish. Pinch off pieces of ground beef and scatter on top of the potatoes. Top with the diced tomatoes and green chiles, taco seasoning and scallion whites. Scatter the processed cheese cubes over top. Bake until the ground beef is cooked through, about 45 minutes.
- Remove from the oven and stir until well combined. Top with the Cheddar and bake until the cheese is melted and bubbling in some places, about 15 minutes.
- Let cool for 10 minutes, then top with the scallion greens, sour cream, guacamole, pickled jalapeños and cilantro leaves.
Notes
While the recipe calls for scattering raw ground beef, for a deeper flavor profile and to reduce excess grease, consider browning the beef separately before adding it to the casserole. Ensure hash browns are evenly spread to promote even cooking and crispness. The combination of processed cheese for creaminess and shredded Cheddar for sharp flavor and stretch is key to this casserole’s texture. Don’t skip the cooling time; it allows the casserole to set, making it easier to serve. Fresh garnishes like cilantro, scallion greens, and sour cream are crucial for adding a refreshing contrast to the rich, savory bake.
Serve with a side of decadent guacamole, and prepare for napkins this deliciously messy meal is a crowd favourite for any gathering.
9. Chicken Spaghetti Casserole
When you’re craving pasta but need something quick, the Chicken Spaghetti Casserole comes to the rescue. It’s a genius way to use up leftovers, blending tender chicken, spaghetti, and veggies in a creamy, cheesy sauce.
Chicken Spaghetti
With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond’s casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.
Equipment
- 1 Large Pot For boiling chicken and pasta
- 1 Casserole pan For baking the assembled dish
- 1 Knife For cutting chicken and vegetables
- 1 Cutting Board
Ingredients
Main
- 1 whole raw chicken cut into 8 pieces
- 1 pound thin spaghetti broken into 2-inch pieces
- 2 1/2 cups shredded sharp Cheddar
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced red bell pepper
- 1 teaspoon seasoned salt
- 1/8 to 1/4 teaspoon cayenne pepper
- Two 10 3/4-ounce cans cream of mushroom soup
- 1 medium onion finely diced
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
- Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
- Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
- Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
Notes
Cooking the spaghetti directly in the chicken cooking broth is key to infusing maximum flavor into the pasta itself. Ensure the broth is well-seasoned. Using a mix of light and dark meat provides better texture and depth of flavor compared to using just one type. Shredding the chicken while still warm makes it easier. Don’t overcook the spaghetti before combining, as it will continue to cook slightly in the casserole. This dish is excellent for making ahead; freeze portions before baking for easy future meals. Consider sautéing the onions and bell peppers lightly before adding to soften them and deepen their flavor.
This recipe gives all the comfort of pasta night and the ease of a casserole, making it a company worthy meal for busy evenings.
10. Chicken and Potato Casserole
Chicken and potatoes are a perfect pair, and this casserole elevates them to new heights. Melted cheese with every bite and the salty, smoky crunch of bacon bits cannot be escaped.
Cheesy Chicken and Tater Tot Casserole
This spin on a classic Midwestern ”hotdish” taps into taco seasonings and ingredients and builds them into a satisfying skillet casserole. Potato tots and lots of luscious cheese make it a crowd-pleaser.
Equipment
- 1 Large Ovenproof Skillet Essential for both stovetop cooking and baking the casserole.
- 1 Large Bowl For mixing spices and tossing potato tots.
- 1 Medium Bowl For holding cooked chicken briefly.
- 1 Slotted Spoon To transfer chicken while retaining pan juices.
- 1 Spatula or wooden spoon For stirring and scraping during cooking.
Ingredients
Main
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 teaspoons garlic powder
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 1/2 pounds boneless skinless chicken breast cut into 1-inch pieces
- 2 bell peppers red, yellow or orange cut into 1/4-inch pieces
- 1 small onion diced
- 1/4 cup all-purpose flour
- One 14.5-ounce can low-sodium chicken broth
- 4 ounces cream cheese cut into pieces
- One 14.5-ounce can black beans drained and rinsed
- 1 cup frozen corn kernels
- 1 1/2 cups Mexican blend shredded cheese
- 80 frozen potato tots such as Tater Tots (from about one 32-ounce bag)
- Guacamole sour cream, mild salsa and cilantro, for serving, optional
Instructions
- Preheat the oven to 425 degrees F.
- Combine the chili powder, cumin, garlic powder, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Heat the oil in a large ovenproof skillet over medium-high heat. Add 2 tablespoons of the spice mixture and the chicken to the skillet and cook, stirring occasionally, until the chicken is no longer pink on the outside and has released some juices, about 5 minutes (the chicken will finish cooking in the oven). Use a slotted spoon to transfer the chicken to a medium bowl; leave the juices and as much oil as possible in the skillet.
- Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of black pepper to the skillet and cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes. Sprinkle the flour over the top and stir to combine. Once the mixture looks sandy, add the broth and cook, stirring constantly, until thickened, 3 to 4 minutes. Add the cream cheese and stir until smooth. Fold in the beans, corn, chicken, 1/2 teaspoon salt and a few grinds of black pepper. Sprinkle the top with 1 cup of the shredded cheese. Remove from the heat.
- Add the potato tots to the bowl with the remaining 3 tablespoons spice mixture and toss to coat. Arrange the tots over the chicken mixture in a single layer in concentric circles. Sprinkle with any spice mixture left at the bottom of the bowl and the remaining 1/2 cup shredded cheese. Bake until the tots are crispy and the casserole is bubbling, 25 to 30 minutes. Cool for 10 minutes. Serve garnished with guacamole, sour cream, salsa and cilantro, if desired.
Notes
To achieve perfectly crispy tater tots, ensure they are arranged in a single layer on top of the casserole, allowing for even heat distribution. Do not overcrowd. When browning the chicken, only cook until no longer pink on the outside, as it will continue to cook and tenderize in the oven, preventing dryness. Incorporate the cream cheese thoroughly into the sauce until completely smooth for a luscious texture. For an extra layer of flavor, consider using a high-quality Mexican blend cheese, or grate your own for better melt. Allowing the casserole to cool for 10 minutes before serving is crucial for the sauce to set and prevent it from being too runny.
It’s essentially a loaded baked potato, in casserole form warm, comfort food, and the ultimate weeknights’ dinner that pleases the whole family.
11. Cowboy Meatloaf and Potato Casserole
This Cowboy Meatloaf and Potato Casserole is a Western, Americanized version of Shepherd’s pie. Spiced ground meat is the rich bottom, and it’s covered with whipped potatoes. Chili powder and BBQ sauce give it that smoky, spicy taste that calls you to warming comfort.
The Best Sweet Potato Casserole
This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking.
Equipment
- 1 Large Pot For boiling sweet potatoes
- 1 Potato Masher Or fork for mashing
- 1 2-Quart Baking Dish Oven-safe
- 2 Mixing Bowls One large, one medium
- 1 Whisk Or fork for combining ingredients
Ingredients
Main
- 1/2 stick 4 tablespoons unsalted butter, melted, plus more for buttering the baking dish
- 3 to 4 large sweet potatoes about 1 3/4 pounds, peeled and cubed
- 1/2 cup milk
- 1/4 cup brown sugar packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 stick 4 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- 3/4 cup chopped pecans
Instructions
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Notes
For an exceptionally smooth and creamy filling, ensure sweet potatoes are mashed thoroughly, perhaps even passing them through a food mill or ricer. To enhance the ‘pumpkin pie’ notes, consider adding a pinch of ground cinnamon or nutmeg to the sweet potato mixture. When making ahead, store the topping separately to prevent it from becoming soggy, and only sprinkle it on just before baking. This ensures a perfectly crunchy contrast to the soft filling. Serving warm is ideal, but leftovers are fantastic topped with a scoop of vanilla bean ice cream for a dessert-like experience.
It’s the kind of food you make for a grand Sunday dinner, knowing there will be no left overs on Monday.
12. Cheeseburger Casserole
Cheeseburger Casserole
This comforting cheeseburger casserole combines seasoned ground beef and sautéed onions with classic macaroni and cheese. The mixture is then baked in a shallow dish, topped with a generous blend of shredded mozzarella and cheddar cheeses, until bubbly and melted. It’s a hearty, straightforward dish perfect for a family meal.
Equipment
- 1 Large Skillet
- 1 Shallow Baking Dish
- 1 Large Pot
- 1 Colander
- 1 Mixing Spoon or Spatula
Ingredients
Main
- 1 box macaroni and cheese
- 1/2 pound ground beef
- 1 onion chopped
- Salt and pepper
- 1 tablespoon Italian seasoning
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
Instructions
- Pre-heat oven to 450 degrees F.
- Prepare macaroni and cheese as indicated on box. Set aside.
- In a skillet, add ground beef and onion, season with salt and pepper. Brown meat and drain grease. Mix beef, onions, macaroni and cheese, and Italian seasoning in a shallow baking dish. Top with shredded mozzarella and cheddar. Bake until cheese is melted.
Notes
For an enhanced “cheeseburger” flavor, consider adding a teaspoon of Worcestershire sauce, a dash of ketchup, or a spoonful of yellow mustard to the ground beef mixture before combining. Be careful not to overcook the macaroni during its initial preparation, as it will continue to absorb liquid and cook further in the oven, preventing a mushy texture. Ensure the ground beef is thoroughly drained of grease to avoid an oily casserole. For a richer, creamier mac and cheese base, use milk instead of water when preparing the boxed mix. Garnish with chopped fresh chives or parsley after baking for a pop of color and freshness.
Cheeseburger Casserole is your new best friend if you just can’t get cheeseburgers enough. With ground beef, pasta, and lots of cheese, it puts all the flavor of a classic burger into a warm, comforting dish. It’s substantial enough to be a main dish.
13. Hamburger Hashbrown Casserole
Your weeknight go to is the Hamburger Hashbrown Casserole. It’s a combination of the greatest breakfast and dinner have to give, ground beef and hash browns, all smothered in creamy mushroom soup sauce. What you’re left with is a comforting, warming dinner that never fails.
Hamburger Hashbrown Casserole with Sour Cream
This Hamburger Hashbrown Casserole is a hearty, comforting dish combining savory defrosted meatballs and hashbrowns in a rich, creamy sauce made with cream of mushroom soup, sour cream, and butter. Enhanced with diced onion and chiles, and topped with cheddar cheese, it bakes into a bubbly, golden main course perfect for family dinners or large gatherings.
Equipment
- 1 Large Mixing Bowl For combining all ingredients thoroughly.
- 1 9×13 inch Casserole Dish Standard size for baking this quantity.
- 1 Whisk For smoothly combining the wet ingredients.
- 1 Chef’s knife For dicing onion and preparing chives.
- 1 Cutting Board Essential for safe and efficient dicing.
Ingredients
Main
- 1 bag frozen meatballs defrosted
- 2 c cheddar cheese
- 1/4 c chives optional
- 3/4 onion diced
- 24 oz frozen hashbrowns defrosted
- 1/2 c butter melted
- 1/2 tsp salt optional
- 1 can cream of mushroom soup
- 2 c sour cream light is okay
- 1 can chiles diced
Instructions
- Preheat your oven to 375°F (190°C).
- Ensure frozen meatballs and hashbrowns are fully defrosted according to package directions.
- Dice the onion and chiles finely.
- In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, melted butter, and salt until smooth and well combined.
- Add the defrosted hashbrowns, defrosted meatballs, diced onion, and diced chiles to the soup mixture.
- Stir all ingredients thoroughly until everything is evenly coated.
- Gently fold in 1.5 cups of the shredded cheddar cheese into the mixture.
- Transfer the entire mixture evenly into a 9×13 inch baking dish.
- Sprinkle the remaining 0.5 cup of cheddar cheese over the top of the casserole.
- Bake for 30-40 minutes, or until the casserole is bubbly around the edges and the cheese topping is golden brown. Let rest for a few minutes before serving, optionally garnished with fresh chives.
Notes
To elevate this comforting casserole, consider sautéing the diced onion until translucent and lightly caramelized before mixing it in; this develops a deeper, sweeter flavor profile. For an extra layer of richness, briefly sear the defrosted meatballs in a hot pan to develop some crust. Opt for a sharp cheddar cheese for a more pronounced flavor. Do not overbake, as this can dry out the casserole; it’s ready when bubbly and the cheese is golden. A touch of smoked paprika or a dash of hot sauce in the mix can add subtle complexity. Garnish with fresh chives right before serving for a pop of color and fresh oniony bite.
It’s a cheeseburger and breakfast hash mashup plain food, big taste.
14. Chicken Noodle Casserole
A home style chicken noodle soup, this casserole takes it to the next level. Chicken, noodles, and vegetables topped with a creamy, cheesy sauce, topped with a Ritz cracker topping that browns up golden, buttery crunch.
Chicken Noodle Casserole
This casserole based on a favorite soup will satisfy any comfort food craving. Partially cooking the egg noodles allows them to soak up the flavorful sauce without becoming too soft.
Equipment
- 1 Large Pot For boiling noodles
- 1 Large Dutch Oven or Pot For preparing the sauce
- 1 3-Quart Casserole Dish For baking
- 1 Whisk
- 1 Strainer For draining noodles
Ingredients
Main
- 6 tablespoons unsalted butter plus more for greasing dish
- Kosher salt
- 12 ounces extra-wide egg noodles
- 10 ounces white mushrooms halved or quartered
- Freshly ground pepper
- 1/3 cup all-purpose flour
- 1 1/2 cups frozen pearl onions thawed
- 1 medium carrot halved lengthwise and sliced thinly across
- 1 large stalk celery sliced thinly
- 2 sprigs fresh thyme
- 1/2 cup dry white wine or vermouth
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded rotisserie chicken skin and bones discarded
- 2 tablespoons chopped parsley
- 1 cup shredded Gouda about 4 ounces
Instructions
- Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish.
- Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.
- Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.
- Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda.
- Bake until bubbly and brown on top, 40 to 45 minutes.
Notes
1. Ensure noodles are truly al dente; they will continue to absorb liquid and cook in the oven, preventing a mushy texture. 2. Thoroughly brown the mushrooms to develop deep umami flavors, essential for the casserole’s depth. 3. When making the roux, whisk consistently to avoid lumps and ensure a smooth, velvety sauce. 4. Season judiciously at each stage, tasting as you go, to build balanced flavor. 5. The Gouda provides a lovely nutty, slightly sweet counterpoint to the savory chicken and vegetables; consider a mix of Gruyere for added complexity if desired.
A crowd pleaser that even picky eaters love, taking homey flavors to the next level.
These casseroles are proof of the fact that amazing food does not necessarily have to be complicated. From meaty, cheesy comfort food to sneaky weeknight shortcuts, they bring us together with flavors that continue to inspire and evoke. Pick one, turn the oven on, and get caught up in the magic of a homemade meal that will inspire second helpings. Bon appétit!
