If you’re looking for casserole recipes that deliver fantastic flavor, you’re in for a treat. There are hundreds of must-try irresistible ones, each one bringing comfort, convenience, and some serious flavor. These are the foods that get your taste buds singing and dinner prep effortless.
We most often start our casserole journey with chicken, then venture to beef or pasta heroes. But dig in to the varieties, and you’re careening down a flavor explosion rabbit hole of culinary delight and your grocery list growing minute by minute. From cheesy fiesta chicken to spicy cajun shrimp or tater tot casserole for the little ones, there are quite a few knockout dinner options on this list.
Casseroles are weeknights’ best friends that are easy to throw together and enjoyable to gobble down. They’re mostly built within the timeframe of a couple of minutes, presenting a giant payoff for minimal effort. The added bonus is that most of them are even better the next day, so leftovers are a delight. Perfect to feed a crowd or even just to treat yourself, these meals never disappoint. Let’s take a look at some must-try casserole masterpieces.
1. Cracker Barrel Hash Brown Casserole
This comfort food classic doesn’t do anything wrong. Potatoes, sour cream, and cheese comprise the holy trinity, and in this recipe, they mix together like a dream as never before. Each bite is as comforting as a hug rich, creamy, and indulgent.
But wait, there’s more. The recipe improves still with minced chopped onions, pepper sprinkled on top, rich cream of chicken soup, and a big butter knob. All are mixed in a casserole that is richly smooth, delicious, and downright impossible to overlook.
Hash Brown Casserole
Equipment
- 1 9x9 inch Casserole Dish
- 1 Large Mixing Bowl
- 1 Box Grater For onion and cheese
- 1 Spatula or Mixing Spoon
- 1 Oven For baking
Ingredients
Main
- 1 tablespoon unsalted butter at room temperature
- One 16-ounce bag frozen shredded hash brown potatoes thawed
- 8 ounces sharp yellow Cheddar shredded (about 4 cups)
- 1/2 cup sour cream plus more for garnish
- 1 medium yellow onion coarsely grated
- 1 large egg
- 1 1/2 teaspoons sweet paprika
- 1/4 teaspoon cayenne
- 1/4 cup plus 2 tablespoons chopped fresh chives
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
- Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
- Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.
Notes
2. John Wayne Casserole
This recipe has as long of a history as it does when it comes to taste. John Wayne meant to donate this recipe to the American Cancer Society so they could raise funds, although the original recipe contained no meat whatsoever. That cute little piece of Hollywood trivia just makes this dish all the more legend.
Yesterday’s version, however, is a sumptuous, multi-dimensional treat.
It starts with flaky biscuits, then tops them with seasoned ground beef, cooked onions, green peppers, and fresh tomatoes. Add some pizazz by sprinkling a little green chilies in, and finish it off with a creamy layer of sour cream and mayo. Every bite is loaded with bold texture and flavour, and it’s a tried-and-true favourite that truly deserves its mythical reputation.
John Wayne Casserole
Equipment
- 1 9x13 inch Baking Dish
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Spatula or wooden spoon
- 1 Cutting Board and Knife
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). Lightly grease a 9x13-inch baking dish.
- Press the refrigerated biscuits onto the bottom of the prepared baking dish to form an even crust.
- Bake the biscuit crust for 8-10 minutes, or until lightly golden; remove from oven and set aside.
- While the crust bakes, brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain any excess fat.
- Add the taco seasoning and water to the browned beef; stir well and simmer for 5 minutes, allowing the sauce to thicken.
- In the same skillet (or a separate one if needed), sauté the sliced onion and red bell pepper until tender-crisp.
- In a medium bowl, combine the sour cream, mayonnaise, and half of the shredded Cheddar cheese; mix until well blended.
- Spread the seasoned ground beef mixture evenly over the partially baked biscuit crust.
- Top the beef layer with the sautéed onions and bell peppers, then spread the sour cream-mayonnaise mixture over the vegetables.
- Arrange the sliced tomatoes and drained jalapeno peppers over the top, then sprinkle with the remaining Cheddar cheese. Bake for 20-25 minutes, or until bubbly and the cheese is melted and golden brown.
Notes
3. Crack Chicken Casserole
When you’re asking yourself if indeed the casserole is worthy of its name as an addiction, we have to admit that yes, it truly is. Also sometimes called “bacon, cheddar, ranch chicken,” it’s usually renowned for how quickly it disappears upon being served. And yes you’ll be having seconds before you even know it.
The flavors are a home run: rich chicken, bacony, smoky bacon, salty ranch seasoning, strong cheddar, and creamy sour cream. Holding everything together is a crunchy breadcrumb crust that makes a great textural contrast to the creamy inside. It’s one of those recipes that you end up lingering at the dinner table for, balancing your spoon in your hand, considering a third serving.
Chicken and Broccoli Casserole
Equipment
- 1 Baking Dish 9x13 inch (approx. 23x33 cm) casserole dish
- 1 Large Mixing Bowl
- 1 Spatula or wooden spoon For mixing ingredients
- 1 Measuring Spoons For spices
- 1 Chef's Knife and Cutting Board For preparing chicken and spring onions
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 180°C (350°F) to ensure it is ready for baking.
- Carefully shred the pre-cooked BBQ chicken, discarding the skin and bones. Aim for bite-sized pieces.
- Wash and finely chop the spring onions, setting aside a small amount for garnish if desired.
- In a large mixing bowl, combine the cream of chicken (or mushroom) soup, sour cream, curry powder, salt, and cracked black pepper. Whisk or stir until the mixture is smooth and well-combined.
- Add the shredded chicken and chopped spring onions to the bowl with the creamy mixture. Stir thoroughly to ensure all ingredients are evenly coated.
- Pour the entire mixture into a suitable baking dish, spreading it out evenly.
- Evenly sprinkle the grated tasty cheese over the top of the casserole mixture.
- Lightly dust the surface with paprika for both color and a subtle smoky flavor.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly around the edges, heated through, and the cheese on top is melted and lightly golden brown.
- Remove the casserole from the oven and let it stand for 5 minutes before serving to allow it to set slightly.
Notes
4.Tuna Noodle Casserole
True retro classic, Tuna Noodle Casserole is never old fashioned. It’s got you covered with everything comfort food chewy egg noodles, soft vegetables, and tuna flesh, all topped with a cheesy, creamy sauce. The aroma itself cooking in the oven is akin to a warm stroll down memory lane.
It also scores gigantic points on the convenience factor. It’s easy to throw together from pantry staples, it’s inexpensive, and comforting but not fussy. A crunchy panko breadcrumb topping is the pièce de résistance, giving that perfect final crunch in each creamy, flavor-packed bite.
Tuna Noodle Casserole
Equipment
- 1 Large Pot
- 1 Large Skillet
- 1 9x13 inch Baking Dish
- 1 Whisk
- 1 Chef's knife
Ingredients
Main
- 12 ounces wide egg noodles
- 8 tablespoons 1 stick salted butter, plus extra for buttering the baking dish
- 1 medium onion diced
- 6 ounces white button mushrooms finely chopped
- 1/4 cup all-purpose flour
- 3 cups warmed whole milk
- 1/2 cup dry sherry
- Kosher salt and freshly ground black pepper
- Three 6.4-ounce cans white albacore tuna in water drained
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons minced fresh parsley
- 1/2 cup panko breadcrumbs
- Serving suggestions: a green salad and crusty bread
Instructions
- Preheat the oven to 400 degrees F.
- Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
- Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
- Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
- Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
- Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.
Notes
5. Ritz Cracker Chicken Casserole
Hungry for a new weeknight champion to add to your family supper lineup? This one’s an absolute “family hit.” Chicken pieces are marinated in a blend of cream of chicken soup and warm spices to create a rich, soothing filling that’s just plain down-home warming to the heart.
But the magic truly happens on top. Crushed Ritz crackers tossed with butter form a golden, crunchy topping that brings irresistible texture and a rich, buttery flavour. It’s simple, satisfying, and the kind of casserole you’ll find yourself craving on repeat.
Chicken Broccoli Casserole
Equipment
- 1 9x13 inch Baking Dish
- 1 Large Stockpot For cooking chicken
- 1 Medium Saucepan For cooking broccoli
- 1 Large Mixing Bowl For combining sauce ingredients
- 1 Chef's Knife and Cutting Board For preparing broccoli and shredding chicken
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
6. Creamy Chicken and Spinach Casserole
Hungering for more greens on your plate during dinner without sacrificing flavor? This casserole is the answer, combining chicken with fresh spinach in creamy rich sauce. The result is a healthy yet decadent dinner that’s a win-win in every sense.
It’s a dish you’ll want to sop up the very last bit of sauce with. Have it with bread, and you’ll be scraping the plate clean. This one’s proof that “healthy-ish” can also be dripping in richness.
7. Blueberry French Toast Casserole
If dinner had been that fantastic hash brown casserole, treat yourself for the morning with this people-pleasing breakfast bake. Sweet and tangy and just slightly wicked, this breakfast is a repeat daily morning worth indulging in. It’s been one of my go-tos for years for one and only one reason: cream cheese.
That’s the nuance that makes it taste like a blueberry cheesecake baked into soft, custard bread that dissolves in your mouth. The icing on the cake? Bake it overnight, flavors mature all night, and wake up to a bake-ready breakfast that’s a hug in a plate.
Lemon Blueberry French Toast Casserole
Equipment
- 1 Baking Dish 9x13-inch
- 1 Large Pitcher
- 1 Immersion Blender Alternatively, a regular blender or whisk for custard
- 1 Mixing Bowl For the lemon glaze
- 1 Whisk For mixing the 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
8. Easy Taco Casserole
Imagine all the enjoyment of your beloved nachos baked into one simple, cheesy, crowd-pleasing supper. That’s what you get with this Taco Casserole weeknight supper that delivers big flavor and snuggly crunch with zero effort at all. It’s everything you love: spice-seasoned ground beef, melted cheese, and stacked layers of crunchy tortilla chips.
And finishing touches, add some sweet corn and diced jalapeños for color, texture, and a punch. Top with a spoonful of creamy Chipotle guacamole and a stack of napkins-this one’s messily delicious the best way possible. It’s a party on a plate and sure to be a repeat at the dinner table.
Taco Taters
Equipment
- 1 Large Skillet For browning ground beef
- 1 9x13 inch Baking Dish Or similar size casserole dish
- 1 Mixing Spoon
- 1 Measuring Cups/Spoons (for taco seasoning)
Ingredients
Main
- 1 pound ground beef
- 1 15.25 ounce can corn
- 1 8 ounce jar salsa
- 1 ounce processed cheese such as Velveeta®
- 1 ounce cream cheese
- 1 package taco seasoning mix
- 1 16 ounce package frozen bite-size potato nuggets (such as Tater Tots®)
- 1 4 ounce can sliced black olives
- 1 4 ounce can diced jalapeno peppers
- 4 ounces shredded Cheddar cheese
- 1 8 ounce container sour cream
Instructions
- Preheat your oven according to the tater tot package instructions, typically around 400°F (200°C).
- In a large skillet, brown the ground beef over medium heat, breaking it apart.
- Drain excess fat from the browned ground beef.
- Stir in the taco seasoning mix, salsa, processed cheese, and cream cheese into the skillet with the beef; cook until cheeses are melted and sauce is well combined.
- Remove skillet from heat and stir in the drained corn, sliced black olives, and diced jalapeno peppers.
- Lightly grease a 9x13 inch baking dish.
- Spread the beef mixture evenly into the prepared baking dish.
- Arrange the frozen bite-size potato nuggets (tater tots) in a single layer over the beef mixture.
- Sprinkle the shredded Cheddar cheese evenly over the layer of tater tots.
- Bake for 25-30 minutes, or until tater tots are golden brown and crispy, and cheese is melted and bubbly. Serve hot with sour cream.
Notes
9. Chicken Spaghetti Casserole
Think of this as the ultimate reinvention of pasta night. Chicken Spaghetti Casserole transforms your pantry staples into something so much better. Flaky chicken, long strands of spaghetti, and creamy, velvety sauce make it all the comfort food you could ever want with a few twists in between.
Add in colourful vegetables for crunch and nutrition, and you’ve got a full, satisfying meal in one dish. The best part? It’s incredibly flexible use what you’ve got on hand, and it’ll still turn out amazing. You’ll love how quickly it comes together and how happy everyone is when it hits the table.
Chicken Spaghetti
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
10. Chicken and Potato Casserole
Chicken and potatoes are a traditional favorite, but this casserole takes them to a whole new level. It’s warm, comforting, and full of flavor, which makes it ideal as a weeknight staple dish. Even picky eaters will be demanding second helpings.
Melted cheese covers every bite, wrapping each ingredient in gooey goodness. And for the final touch? Crispy bacon bits sprinkled on top add a smoky crunch that takes the whole dish to another level. It’s comfort food at its finest and yes, you’ll want to make it again and again.
Tuna Noodle Casserole with Potato Chip Topping
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
11. Cowboy Meatloaf and Potato Casserole
This is not dinner, people; this is a big ol’ cowboy party. Improved upon Shepherd’s Pie with a robust, smoky bite, this casserole stacks meatloaf with plenty of heft and rich mashed potatoes into one humongous meal. It’s rich, filling, and attitude-packed.
It’s actually the seasoning that makes it, though. Chili powder and BBQ sauce provide warm, meaty flavor for the beef. Mashed potatoes add creamy smoothness to balance things out. Serve hot, and don’t count on leftovers it’s a winner.
The Best Sweet Potato Casserole
Equipment
- 1 Large Pot For boiling sweet potatoes
- 1 Potato Masher Or ricer for smoother texture
- 1 Large Mixing Bowl For the sweet potato filling
- 1 2-Quart Baking Dish For baking the casserole
- 1 Whisk 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
12. Cheeseburger Casserole
Want burgers? Want pasta? Combine them both in this rich, comforting casserole. It’s loaded with ground beef, pasta, cheese, and that beloved burger flavor without the grill.
It’s also smart cooking. Double the meat filling and save half to create another meal like Cowboy Casserole for later in the week. Whether you’re feeding a crowd or just want leftovers to love, this dish delivers big-time flavour with no fuss.
Cheeseburger Casserole
Equipment
- 1 Large Skillet For browning ground beef and onions.
- 1 Large Pot For preparing macaroni and cheese.
- 1 Shallow Baking Dish For assembling and baking the casserole.
- 1 Colander For draining excess grease from the ground beef.
- 1 Wooden Spoon or Spatula For stirring and breaking up meat.
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
13. Hamburger Hashbrown Casserole
Here’s a comfort food mashup you didn’t realize you needed. This casserole brings together rich dinner flavors and the golden, crispy good looks of a breakfast hash. The result? A meal that pleases no matter the time of day and fills every craving.
Ground beef, creamy mushroom soup, and hashbrowns come together in a rich, velvety mix. It’s quick, easy, and always a hit. Add cheese or extra herbs if you’re feeling fancy but even the basic version is unbelievably good.
Hamburger Hashbrown Casserole with Sour Cream
Equipment
- 1 Large Mixing Bowl For combining all ingredients thoroughly.
- 1 9x13 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 9x13 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
14. Chicken Noodle Casserole
Wrap all you love about chicken noodle soup in a foamy, baked casserole that tastes as cozy as a hug. This casserole takes the classic to new levels of richness, depth, and can’t-resist golden crust. It’s healing food from the inside out.
Chicken Noodle Casserole
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
Inside, soft chicken, smooth noodles, and rich vegetables in a creamy, cheesy sauce. Then, the crowning touch? Buttery Ritz cracker crumb topping, baked golden and crunchy to a beautiful finish. It’s hot, it’s comforting, and a new family favorite instantly.
