Let’s be real there are days when the last thing you want to do is step into the kitchen. You’ve battled traffic, cleared a dozen emails, helped with homework, and now your family’s starving while the dog eyes you like the next meal. You’re tired, hungry, and wondering, “What can I cook without crying?” That’s when dump dinners swoop in like a quiet hero, whispering, “I’ve got you.”
A dump dinner is just what it sounds like: toss your ingredients into one dish, stick it in the oven, and forget about it. No frying, whisking, or juggling pots just honest, one-pan magic bubbling away while you finally sit down with a cuppa. I still remember my first time making one: chicken, rice, frozen vegetables, and a can of sauce. Twenty minutes later, the house smelled like Sunday dinner, and my four-year-old asked for seconds. That’s when I realised that “good enough” can be truly great.
Dump dinners are lifesavers on wild weeknights when energy runs low. They mean one-pot cleanup, freezer veggies that are already prepped, and canned soups that turn into rich sauces with a stir. Even raw rice cooks perfectly in the casserole no preboiling needed. The best part? These recipes are flexible and forgiving. Swap chicken for turkey, peas for broccoli, or cheddar for mozzarella. They’re practical, frugal, and fill your home with that irresistible “what’s cooking?” aroma the kind that brings everyone wandering into the kitchen before dinner’s even ready.
1. Chicken Alfredo and Rice Casserole
Think about it: you come in, you take off your shoes, and supper is served at the table within ten minutes. That is what this Chicken Alfredo and Rice Casserole isa warm hug of a mealtender and rich and full of the kind of comforting goodness that will have kids scraping the plates clean. The chicken is not tough, the rice is not hard, and the Alfredo sauce brings the whole mess together like a Valentine to harried parents. That’s what you’ll be feeding off of your plate when report cards start running through the kitchen table or when rain plain refuses to abate.
Key Highlights of the Dish:
- Frozen peas steam perfectly without first thawing them.
- Red roasted peppers add color and richness with little, if any, effort.
- Raw rice soaks up flavor when cooked.
- One pan = one blissful dishwasher (you).
There’s just something so gorgeous about opening the oven door and discovering a golden, bubbly treasure that didn’t require tending to. Pizzeria-style mozzarella cheese topping at its best is admission-worthy, even in scent. This casserole doesn’t fill stomachs, it fills souls. It’s the kind of meal that’s like, “I see you, and dinner’s handled.”
Pesto Chicken and Rice Bake
Equipment
- 1 8-inch Casserole Dish
- 1 Instant-Read Thermometer Essential for ensuring chicken is cooked safely.
- 2 Mixing Bowls For preparing rice mixture and tossing chicken with pesto.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Spatula or wooden spoon For mixing and stirring.
Ingredients
Main
- cooking spray
- 1 ¾ cups water divided
- 1 6.9 ounce package chicken-flavored rice and vermicelli mix
- 4 tablespoons basil pesto divided
- 1 pound chicken tenderloins tendons removed, cut into smaller pieces if desired
- ½ cup Alfredo sauce
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
- Mix 1 1/2 cups water, rice, seasoning packets, and 2 tablespoons pesto together. Pour mixture into the prepared casserole dish.
- Toss chicken tenders with remaining 2 tablespoons pesto in a shallow dish. Place chicken on top of rice.
- Bake in the preheated oven for 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Mix remaining 1/4 cup water with Alfredo sauce. Remove the baking dish from the oven and pour Alfredo sauce over chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 more minutes. Serve immediately.
Notes
2. Dump and Bake Crispy Chicken Parmesan
Close your eyes and envision your perfect chicken parmesancrunchy outside, stringy cheesey inside, pungent saucebut without the muss of breading, oil saturation, greasy stack of pans. All heaven in a single casserole in this Dump and Bake Crispy Chicken Parmesan. It’s Italian comfort food adapted for the real world, by which “real world” I mean you only have twelve minutes before soccer practice is about to be starting.
Key Highlights of the Dish:
- Pre-cooked pasta skips the boil entirely.
- Marinara sauce tops every mouthful of tomatoy heaven.
- Mozzarella melts into stringy, cheesy heaven.
- Parmesan adds nutty, salty depth.
- Breadcrumb topping delivers that non-washable crunch.
When removing from oven, crust is puffed and golden, chicken is moist, and pasta is saucy but not mushy or dry. Serve as dinner over restaurant meal, salad. This is the casserole that will get teen to hang up phone and say, “Mom, this is great.” Make it lastevery penny worth it.
3. Twice Baked Potato Dump Casserole
Potatoes are the comfort food champion, but who needs time to bake and dig out and mash up and stuff back in? Twice Baked Potato Dump Casserole captures all the zip of loaded potatoes–bacon, cheese, sour cream, chives–without all the high-scaling-up. It’s the stealin’ side of supper, whether you’re hostin’ Thanksgiving feast or just plugmin’ along on Tuesday.
The base consists of frozen cubed hash browns that are the type which fills freezer aisles with the tater tots.
Key Highlights of the Dish:
- Bacon bits explode with unwelcome smokiness.
- Cheddar cheese gooey melty ecstasy.
- Sour cream begins the tangy ecstasy.
- Green onion with color and freshness pop.
It’s dressy enough for holidays, but easy enough for weeknights. Top with fresh grilled chicken, or serve as a main dish with steamed broccolieither way, seconds are on their way. Leftovers reheat beautifully, so lunch the following day is sorted. That’s clever stuff parents can do.
4. Smoky Cheesy Chicken-Potato Casserole
There’s something about smoked cheddar that makes everything feel special, like you’ve secretly been a gourmet chef all along. This Smoky Cheesy Chicken-Potato Casserole combines that magical cheese with tender chicken and fluffy hash browns for a dinner that feels like a hug from your favorite unclethe one who always smells faintly of barbecue.
Assembly is easy: pan-fry the hash browns under a rotisserie chicken, smoked paprika cooked sauce spooned on top, and finished with a glossy layer of smoked cheddar.
Key Highlights of the Dish:
- Barbecue flavor seasoning provides that grilled flavor with the smoky cheddar.
- Hash browns can be added for a light, dense base.
- Croutons will provide the maximum crunch.
- Cream sauce holds everything together.
Take this away and expect quiet then work-chewa winner always. It’s powerful enough to spark the teens’ engines post-practice but mild enough for toddlers who complain “I don’t like spicy.” This casserole is the ultimate evidence that weeknights are equal to weekend treat without weekend blannness.
Smoky Chicken and Cheesy Potato Casserole
Equipment
- 1 9×13 inch Baking Dish
- 1 Large Mixing Bowl
- 1 Spatula or Large Spoon For mixing and spreading
- 1 Measuring Cups
Ingredients
Main
- 1 10 3/4 ounce can condensed cream of chicken with herbs soup
- 1 8 ounce carton sour cream
- 6 ounces smoked cheddar cheese shredded (1-1/2 cups)
- 28 ounces frozen hash browns with onions and peppers
- 3 cups smoked chicken or 3 cups smoked turkey chopped
- crouton Crushed (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13 inch baking dish to prevent sticking.
- In a large mixing bowl, combine the condensed cream of chicken with herbs soup, sour cream, and half of the shredded smoked cheddar cheese. Mix until smooth and well combined.
- Add the thawed frozen hash browns with onions and peppers, and the chopped smoked chicken or turkey to the soup mixture. Stir gently to ensure all ingredients are evenly coated.
- Pour the entire mixture into the prepared baking dish, spreading it evenly with the spatula.
- Evenly sprinkle the remaining shredded smoked cheddar cheese over the top of the casserole.
- If using, scatter the crushed croutons evenly over the cheese layer for an added crunch.
- Bake for 45-60 minutes, or until the casserole is bubbling around the edges and the cheese on top is melted and lightly golden brown.
- Remove the casserole from the oven and let it rest for 10-15 minutes before serving to allow it to set and prevent it from being too runny.
- Serve warm and enjoy this hearty, smoky, and cheesy casserole.
Notes
5. Hot and Cheesy Chicken Casserole
Simpler days there are, and Hot and Cheesy Chicken Casserole is three types of stringy cheese and no pretenses. Sweatpants for the kitchenheat-apologetically warm, everyone loves it, and just so impeccably when comfort in an instant is what’s called for. Cheese melts long, stringy strands, and the chicken is so soft that it can be pierced with a fork.
Key Highlights of the Dish:
- Three cheeses add richness of flavor and texture.
- Cream soups offer the convenience of sauce.
- Casserole slowly cooks frozen vegetables.
- Rotisserie chicken offers convenience of preparation.
- One-dish wonder offers convenience of cleanup.
This is the casserole you prepare when the day is crawling along like a snail and the couch is calling your name. It’s magic food, it reheats magic, so tomorrow’s lunch is covered. You can toss in some crusty bread or a green salad and dinner is served. Some times the simplest meals are the best meals we will ever remember.
6. French Onion Meatballs and Rice
French onion soup is a labor of lovehundreds of minutes spent caramelizing onions, sweet-talking with tender deglazing, lazy languishing over broth. This French Onion Meatballs and Rice casserole captures that comfort food magic and stuffs it into one quarter of the time. It’s the meal you cook when you want to impress but only have time to chill, when in-laws are dropping by or you simply want to reign. Onion soup mix is the mystery ingredient, that small bottle of magic that imparts meaty, deep flavor to rice and meatballs.
Key Highlights of the Dish:
- Brown and roll frozen meatballs quickly
- Raw rice makes a very rich broth when cooked
- It tastes nutty, almost roasted, due to the Gruyère.
- Hands-off baking for an hour.
And spooned onto plates when you serve it, the meatballs are tender, the rice light and airy, and the cheese melts like a cloud. Serve it on a crusty loaf and dip into the sauce, and everyone will fight the border. This is comfort food elevated to a work of art, proof that the shortcut can be the sublime.
Chipotle Meatballs – El Naranjo Restaurant, Oaxaca, Mexico
Equipment
- 1 Large Saucepan or Dutch Oven For simmering the sauce and meatballs
- 1 Food Processor or Blender For pureeing the tomato sauce base
- 1 Large Mixing Bowl For combining meatball ingredients
- 1 Sauté Pan or Skillet For browning meatballs before adding to sauce
- 1 Cutting Board and Chef’s Knife For preparing vegetables
Ingredients
Main
- 3 pounds plum tomatoes
- 1 medium white onion
- 2 large garlic cloves
- 2 teaspoons minced canned chipotle chiles
- 1/2 teaspoon ground cloves
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup fresh breadcrumb (made from crustless french bread
- 1 large egg
- 1 1/2 teaspoons dried mexican oregano
- 1 1/4 teaspoons salt
- 3/4 teaspoon fresh ground black pepper
- 3 tablespoons drained capers
Instructions
- Prepare the sauce base by roasting or boiling the plum tomatoes, medium white onion, and large garlic cloves until tender.
- Transfer the cooked tomatoes, onion, and garlic to a food processor with minced chipotle chiles and ground cloves; blend until smooth.
- Heat vegetable oil in a large saucepan or Dutch oven over medium heat, then add the blended sauce and bring to a gentle simmer.
- In a large mixing bowl, combine ground beef, ground pork, fresh breadcrumbs, large egg, dried Mexican oregano, salt, and black pepper.
- Gently mix the meatball ingredients until just combined, being careful not to overmix.
- Form the meat mixture into approximately 1 1/2-inch meatballs.
- In a separate sauté pan, brown the meatballs on all sides over medium-high heat, working in batches if necessary, then transfer them to the simmering sauce.
- Add the drained capers to the sauce with the meatballs, ensuring they are submerged.
- Cover the saucepan and simmer for 20-25 minutes, or until the meatballs are cooked through and tender, and the flavors have melded.
- Taste and adjust seasoning if necessary, then serve hot, perhaps with rice or crusty bread.
Notes
7. Million Dollar Vegetable Casserole
Vegetables can’t be the devil when they’re smothered in rich sauce and topped with butter crackers. This Million Dollar Vegetable Casserole is rich and sinful, nearly as sinful as it should be called. It’s the side dish that steals the meal, the dinner that kids request second servings of broccoli without complaint.
Key Highlights of the Dish:
- Frozen vegetables warm up nicely in the sauce.
- Cream soup is instant luxury.
- Salty, buttery crunch of Ritz crackers.
- Irresistibility is fueled by cheese sauce.
- 40-minute bake perfect for those utterly busy days.
This casserole goes fancy schmancy for special holiday meals or simple for weeknight supper. Serve up with chicken or ham, or feature it with crusty bread on the side. Leftovers heat like a dream, so lunch tomorrow is a wrap. That’s the kind of planning that makes life a little sweeter.
8. Simple Huevos Rancheros Casserole
Dinner for breakfast is a no-brainer, and if it’s scorching hot salsa, melted cheese, and scrambled eggs scrambled to golden heaven, all the better. Simple Huevos Rancheros Casserole turns breakfast foods into a great dinner, one that’s almost as much fun as you can have. It’s the meal you prepare when you’re in the mood to do something different without breaking something.
Key Highlights of the Dish:
- Frozen potatoes slice and peel with ease.
- Salsa heats and seasons the dish.
- Black beans add heft and protein.
- Eggs poach into light airy little clouds of heaven.
- Mexican cheese melts to sticky heaven.
Top with sliced warm tortillas and avocado, and dinner’s a fiesta. It’s wonderful when the children have friends over or even when you simply want to eat something other than normal for once. This casserole proves eggs can do more than just sit on your breakfast platemaybe they’re for dinner-grabbing too.
Easy Huevos Rancheros Bake Recipe
Equipment
- 1 9×13 inch Baking Dish Essential for assembling and baking the layers.
- 1 Medium Saucepan For gently warming the refried beans and enchilada sauce.
- 1 Chef’s knife For dicing avocado and finely chopping cilantro and jalapeño.
- 1 Cutting Board For safe and efficient preparation of fresh ingredients.
- 1 Rubber Spatula Ideal for spreading the refried beans and enchilada sauce evenly.
Ingredients
Main
- 18 corn tostadas from 1 [12.3-oz.] pkg.
- 2 8-oz. pkg. red enchilada sauce (such as Frontera)
- 1 15-oz. can refried beans, warmed
- 8 ounces Colby Jack cheese shredded (about 2 cups)
- 4 ounces queso blanco crumbled (about 1 cup)
- 1 1/2 teaspoon olive oil
- 6 large eggs at room temperature
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 medium avocado diced (1 1/2 cups)
- 1/2 cup sour cream
- 1/4 cup packed fresh cilantro leaves chopped
- 1 medium jalapeño chile seeded and finely chopped (1 1/2 tsp.)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a medium saucepan, gently warm the refried beans over low heat, stirring occasionally, until spreadable.
- In another small saucepan, warm the red enchilada sauce over low heat.
- Shred the Colby Jack cheese and crumble the queso blanco; dice the avocado and finely chop the cilantro and jalapeño.
- Spread about one-third of the warmed enchilada sauce evenly over the bottom of the prepared baking dish.
- Arrange 6 tostadas over the sauce, then spread half of the warmed refried beans over the tostadas, followed by half of the Colby Jack and queso blanco cheeses.
- Repeat the layering process: another third of the enchilada sauce, 6 more tostadas, the remaining refried beans, and remaining cheeses.
- Top with the final 6 tostadas and the remaining enchilada sauce. Create six shallow indentations in the top layer and crack one egg into each indentation.
- Drizzle the eggs with olive oil, then season evenly with kosher salt and black pepper.
- Bake for 18-20 minutes, or until the eggs are set to your desired doneness and the cheese is bubbly and lightly browned. Garnish immediately with diced avocado, sour cream, chopped cilantro, and finely chopped jalapeño before serving.
Notes
9. Hash Brown Casserole
Some dishes are so gosh-darn great, they’re occasion-proof. Like this Hash Brown Casserole, for example. It’s as at home on the holiday brunch plate as it is Tuesday night dinner plate. It’s the casserole that makes you wonder why on earth you ever even bothered twice-baking potatoes in single servings in the first place. The crunchy exterior and creamy interior and salty ham mix is a match made in heaven.
Key Highlights of the Dish:
- Easy and convenient frozen hash browns.
- Ham adds meaty, smoky depth of flavor.
- Cheese sauce adds rich, creamy element.
- Top crunchy adds contrasting texture.
- Convenient meal may be served for any meal.
This casserole is a potluck staple, a brunch favorite, and weeknight wonder. Serve it with fresh fruit cut up or a green salad and voila. Supper time. Leftovers reheat like a dream, so lunch tomorrow is served. That’s the kind of prep that makes life easier.
10. Chicken Alfredo Cauliflower Rice Bake
Comfort food does not always need to be carb-loading, and this Cauliflower Rice Bake Chicken Alfredo is the ultimate proof. It’s all of the rich creaminess of the actual Alfredo with barely any of the carbs so it’s the perfect fix for one of those nights when you just don’t feel like you want to eat something that isn’t rich and unapologetic. The cauliflower rice absorbs every last drop of sauce and is still wonderful and tender and full of flavor and not a shred of sogginess.
Key Highlights of the Dish:
- Cauliflower rice halves the carbs without sacrificing taste.
- Top with a sprinkle of Alfredo sauce for a mouthful of unadulterated decadence.
- Rotisserie chicken is a flavor fix in seconds.
- Nutty crunch of Parmesan crust.
- One-dish cleanup = less downtime.
This casserole is perfect for one of those nights when you don’t feel like making the flavor sacrifice at dinner. Top with roasted broccoli or a side green salad and you have gourmet dinner that tastes divine but is good for you, too. It’s proof positive that easy can equal elegant and healthy can equal decadent.
Chicken Alfredo Cauliflower Rice Bake
Equipment
- 1 Food Processor Alternatively, a box grater for ricing cauliflower
- 1 Large Mixing Bowl
- 1 9×13 inch Baking Dish (casserole dish)
- 1 Measuring Spoons
- 1 Spatula or Mixing Spoon
Ingredients
Main
- 2¼ lb head cauliflower trimmed and broken into florets
- ¼ cup olive oil
- 1 tsp dried basil crushed
- ¼ tsp salt
- ¼ tsp black pepper
- 2½ cups fresh baby spinach
- 2 cups chopped rotisserie chicken
- 14½ ounce jar light Alfredo pasta sauce
- 2 tbsp grated Parmesan cheese
- ½ cup panko bread crumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Process cauliflower florets in a food processor, pulsing until it resembles rice, or grate with a box grater.
- In a large mixing bowl, combine the riced cauliflower with olive oil, dried basil, salt, and black pepper, tossing to coat evenly.
- Spread the seasoned cauliflower rice evenly into a 9×13 inch baking dish.
- In the same mixing bowl, combine chopped rotisserie chicken, fresh baby spinach, light Alfredo pasta sauce, and grated Parmesan cheese, mixing thoroughly.
- Spoon the chicken and Alfredo mixture over the cauliflower rice in the baking dish, spreading it evenly to form a top layer.
- Evenly sprinkle the panko bread crumbs over the entire top of the casserole.
- Bake for 25-30 minutes, or until the casserole is heated through and bubbling, and the panko topping is golden brown and crisp.
- Remove the baking dish from the oven and let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.
- Serve hot as a complete and satisfying meal.
Notes
11. Farmer’s Casserole
Sunday morning coffee was sipped good and slow, there are mornings; otherwise, most mornings actually do hold themselves here on this Farmer’s Casserole. Breakfast, lunch, and dinner all in one single fine plate of baked hash browns, ham, cheese, and eggs all in one golden masterpiece. It’s that casserole that tricks you into believing that you are whole when actually you are sneaking out the door.
Key Highlights of the Dish:
- Prep time is saved by frozen hash browns.
- Ham contributes smoky, strong flavor.
- Eggs contribute airy, delicate texture.
- Cheddar cheese melts into gooey heaven.
- Flexible timing works for any meal.
Busy mornings, lazy brunches, or easy dinners are all perfect occasions for this casserole. Serve with fresh fruit or a simple salad, and dinner is done. Breakfast tomorrow is taken care of, courtesy of tasty leftovers that reheat to perfection. That’s the kind of planning that makes life sweeter.
Farmer’s Casserole
Equipment
- 1 Casserole Dish 2-quart capacity
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Chef’s knife For dicing ham and chopping green onions, if not pre-prepped
- 1 Measuring Cups/Spoons For accurate ingredient portions
Ingredients
Main
- cooking spray
- 3 cups frozen hash brown potatoes
- ¾ cup shredded pepper Jack cheese
- 1 cup cooked ham diced
- ¼ cup chopped green onions
- 1 12 fluid ounce can evaporated milk
- 4 large eggs beaten
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 2-quart casserole dish with cooking spray.
- Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepper Jack cheese, then ham, and finally green onions.
- Whisk evaporated milk, eggs, pepper, and salt together in a medium bowl; pour over layers in the baking dish.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
12. No-Peek Chicken
There are evenings when you can do nothing but set it and forget it. And that is exactly what this No-Peek Chicken casserole is: that, with fairly juicy chicken, fairly tender rice, and full-bodied mushroom sauce all mixed up in one simple wonder. It’s the dinner you prepare when you want the dinner to cook and you sit down to help get homework finished or get cleaned up at last.
Key Highlights of the Dish:
- Raw rice is an ingredient that can be quickly cooked.
- Instant wealth in the form of cream soup.
- Delicious flavor in the form of onion soup mix.
- Juicy, tender chicken in the form of foil cover.
- 15-minute preparation is ideal for any regime.
This casserole is a lifesaver on a weeknight when time is not spent to prepare a meal. Serve over garden salad or steamed green beans, and dinner is ready. Leftovers reheat extremely well, so lunch the next day is also set. That type of planning is easy.
No-Peek Chicken
Equipment
- 1 9×13 inch Baking Dish
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Aluminum Foil For tightly covering the baking dish
- 1 Instant-Read Thermometer For checking chicken doneness
Ingredients
Main
- cooking spray
- 2 cups uncooked long-grain white rice
- 2 cups water
- 1 10.5 ounce can cream of mushroom soup
- 1 10.5 ounce can cream of chicken soup
- 1/2 cup chopped yellow onion
- 1/2 cup chopped red bell pepper
- 1 1-ounce package onion soup mix
- 1 teaspoon chopped fresh oregano or thyme
- 6 skinless boneless chicken thighs
- 1/2 teaspoon seasoned salt
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray. Dotdash Meredith Food Studios
- Whisk rice, water, chicken soup, mushroom soup, onion, bell pepper, onion soup mix, and oregano in a large bowl until well combined. Dotdash Meredith Food Studios
- Pour rice mixture into the prepared dish. Dotdash Meredith Food Studios
- Sprinkle chicken thighs with seasoning salt and arrange on top of rice mixture. Cover dish tightly with foil. Dotdash Meredith Food Studios
- Bake in the preheated oven, keeping tightly covered, for 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
- Serve and enjoy. Photographer: Stacy K. Allen / Food Styling: Ana Kelly / Prop Styling: Josh Hoggle
Notes
13. Quick Chicken Tortilla Bake
Taco night is a success, but ooh for goodness’ sake to prepare tacos for a group of people. This Quick Chicken Tortilla Bake takes all the cheesy, hot yumminess of tacos and puts it into one-step casserole form. That’s what you do when you’re fantasizing about the zing of fiesta without the trouble, when guests are at the children’s or you simply wish to impress.
Key Highlights of the Dish:
- Tortilla chips are the perfect taco shell substitute.
- Add a dollop of enchilada sauce for rich, meaty flavor.
- Rotisserie chicken: too easy, too good.
- Cheesy layers = gooey bliss.
- One-hour bake time = no-stir convenience.
Top it off with a scoop of avocado, sour cream, and cilantro, and you’ve got dinner fiesta. Everyone’s weeknight staple dinner is precisely what you need for the nights you don’t feel like breaking the convention but blowing up the convention. This casserole guarantees that taco night need not be tedium, delicious, and fun across the board.
14. Dump and Bake Chicken Parmesan Casserole
Chicken Parmesan is work of lovepounding cutlets, breading, fry, layering. Dump and Bake Chicken Parmesan Casserole is glory, no sorrow. That is the one you throw together when you are looking for restaurant flavor on weeknights budgets, date nights’ in, or you need to win.
Key Highlights of the Dish:
- The plain pasta is energized by the sauce.
- Depth of marinara with every bite.
- Fresh chicken is delicious roasted.
- Special crunch of breadcrumb topping.
- One-pan wonder simplifies cleanup.
This. One of those nights when you prefer to dress up but don’t want the trouble. Dress it up with some dressing, garlic bread, and a green salad, and dinner’s a fiesta. Tomorrow’s lunch is taken care of by. Heated left over food is a sweet, tasty feast. That’s the kind of prep time that brings a little sweetness into life.
Meatball Casserole
Equipment
- 1 Casserole Dish 13×9-inch or similar large baking dish
- 1 Large Pot For cooking pasta and mixing ingredients
- 1 Whisk For combining liquids and seasonings
- 1 Measuring Cups/Spoons For precise ingredient portions
- 1 Chef’s knife For chopping fresh basil
Ingredients
Main
- Cooking spray
- 1 16-oz. package frozen fully-cooked meatballs, thawed
- 1 16-oz. package uncooked fusilli pasta
- 1 24-oz. jar marinara sauce
- 2 cups chicken broth
- 1 cup whole milk
- 3 Tbsp. chopped fresh basil divided
- 1/2 tsp. kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly coat a 13×9-inch baking dish with cooking spray.
- Cook the fusilli pasta according to package directions until it is al dente; drain the pasta thoroughly.
- In a large pot or mixing bowl, combine the thawed fully-cooked meatballs, marinara sauce, chicken broth, whole milk, 2 tablespoons of chopped fresh basil, kosher salt, and freshly ground black pepper. Stir until well combined.
- Add the drained al dente fusilli pasta to the meatball and sauce mixture, tossing gently to ensure all ingredients are evenly coated.
- Transfer the entire pasta and meatball mixture into the prepared baking dish, spreading it out into an even layer.
- Evenly sprinkle the 2 cups of shredded mozzarella cheese over the top of the casserole mixture.
- Next, sprinkle the 1/2 cup of shredded Parmesan cheese over the mozzarella layer.
- Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden brown.
- Remove the casserole from the oven and let it stand for 5-10 minutes before serving. This allows the dish to set and makes for easier serving.
- Garnish the baked casserole with the remaining 1 tablespoon of fresh basil before serving.
Notes
And then do it, preheat the oven, grab your faithful casserole, and prepare to be amazed. These dinners aren’t supperthe supper is a Valentine to a jammed-packed life, a promise that more is not less, and virtually whole lotta more. Cook one for supper this evening, and see your loved ones seated around the dinner table smiling and requesting seconds. Bon appétit, and happier eating!
