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Easy Casserole Recipes You Must Try - Comforting, Quick, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked rice (white or brown)
  • 2 cups cooked, shredded chicken
  • 2 cups broccoli florets (fresh or frozen, lightly steamed)
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup shredded cheddar cheese, plus extra for topping
  • 1/2 cup milk or chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • 1/2 cup crushed buttery crackers or breadcrumbs (optional topping)
  • 8 oz short pasta (penne, rotini, or shells)
  • 1 lb ground beef or turkey
  • 1 small onion, diced
  • 1 packet taco seasoning (or 2 tablespoons homemade)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned, drained)
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 cup salsa
  • 1 1/2 cups shredded Mexican blend or cheddar cheese
  • Fresh cilantro, sliced jalapeños, and sour cream for serving (optional)
  • 12 oz ziti or penne
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella, divided
  • 1/2 cup grated Parmesan
  • 1 zucchini, diced
  • 1 cup baby spinach, chopped
  • 1/2 cup bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and black pepper, to taste
  • Olive oil for sautéing

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, combine cooked rice, shredded chicken, and steamed broccoli.
  3. Stir in the soup, sour cream, cheese, milk, garlic powder, onion powder, salt, and pepper.
  4. Spread the mixture evenly in the baking dish. Top with extra cheese and crushed crackers if using.
  5. Bake for 20–25 minutes, until hot and bubbly with golden edges. Rest 5 minutes before serving.
  6. Cook pasta in salted water until just shy of al dente. Drain and set aside.
  7. In a skillet, cook ground beef and onion over medium-high heat until browned. Drain any excess fat.
  8. Stir in taco seasoning, black beans, corn, diced tomatoes, and salsa. Simmer 3–4 minutes.
  9. Combine the meat mixture with cooked pasta and 1 cup cheese. Transfer to a greased 9x13-inch dish.
  10. Top with remaining cheese and bake at 375°F (190°C) for 15–20 minutes, until cheese melts and edges bubble.
  11. Cook pasta until al dente. Reserve 1/4 cup pasta water, then drain.
  12. In a skillet, warm a splash of olive oil. Sauté zucchini, bell pepper, and garlic with a pinch of salt until just tender. Stir in spinach to wilt.
  13. In a bowl, mix marinara, ricotta, 1 cup mozzarella, Parmesan, Italian seasoning, salt, and pepper. Thin with reserved pasta water if very thick.
  14. Toss pasta with sauce and sautéed veggies. Transfer to a greased baking dish and top with the remaining mozzarella.
  15. Bake at 375°F (190°C) for 20 minutes, until the cheese is melted and lightly browned.