25 Easy Casserole Recipes for Dinners
I love having a few casserole recipes ready for busy weeknights, potlucks, or lazy weekends. Today, I’m sharing 25 easy baked casserole dinners your family will love.
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These baked casserole recipes are perfect for busy nights (like this effortless casserole ideas) when you want something warm, filling, and homemade (example) without spending hours in the kitchen. Just prep, bake, and dinner is ready!
Check out this list of 10+ Dump-and-Go Crockpot Slow Cooker Recipes and this 20+ Lazy Dinner Ideas That Are Easy to Prepare
Cheesy Hamburger Potato Casserole
This hearty hamburger potato casserole is layered with ground beef, sliced potatoes, a creamy sauce, and melted cheese, baked until bubbly and tender. A comforting family dinner that’s simple to make.
This one is just as cheesy!
Cheesy Hamburger Potato Casserole
This hearty hamburger potato casserole is layered with ground beef, sliced potatoes, a creamy sauce, and melted cheese, baked until bubbly and tender. A comforting family dinner that’s simple to make.
Print Recipe
Ingredients
- 1 lb ground beef
- 4 medium potatoes peeled and sliced into ¼ inch pieces
- 1 10.5 oz can cream of mushroom soup
- ½ cup milk
- 1 tsp garlic
- ½ tsp pepper
- ¼ tsp salt
- 8 oz cheddar cheese shredded
Instructions
- Preheat the oven to 350°F.
- Brown the ground beef in a medium skillet, breaking it up as it cooks, until no longer pink.
- Peel and slice the potatoes.
- In a medium bowl, whisk together the cream of mushroom soup, milk, and seasonings.
- Grease the 8×8 inch casserole dish. Layer half the potatoes, half the meat, half the sauce, and half the cheese. Repeat the layers.
- Cover with aluminum foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, until the potatoes are tender and the cheese is bubbly.
Servings: 4
Calories: 730kcal
Want more like this? See the original post on Bite-Sized Bash.
Ground Beef Crescent Roll Taco Bake
This Crescent Roll Taco Bake is a quick and family-friendly dinner that combines all the cheesy, savory flavors of tacos in an easy casserole.
Ground Beef Crescent Roll Taco Bake
This Crescent Roll Taco Bake is a quick and family-friendly dinner that combines all the cheesy, savory flavors of tacos in an easy casserole.
Print Recipe
Ingredients
- 1 lb. ground beef browned
- 1 packet taco seasoning
- 1 1/4 cup salsa
- 1 8-ounce roll crescent rolls
- 2 cups shredded cheddar cheese
- Your favorite taco toppings sour cream, lettuce, tomatoes, olives, etc.
Instructions
- Preheat oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick spray.
- In a skillet, combine the browned ground beef, taco seasoning, and salsa. Cook over medium heat for 3–4 minutes.
- Unroll the crescent dough and press it into the bottom of the baking dish, spreading to the edges and pinching seams together.
- Pour the beef mixture evenly over the crescent sheet.
- Sprinkle cheddar cheese on top.
- Bake 20–25 minutes, until crescent edges are golden brown.
- Slice into squares and serve with your favorite taco toppings.
Servings: 6 people
Calories: 425kcal
Want more like this? See the original post on Bite-Sized Bash.
Ritz Cracker Chicken Casserole
This Ritz Cracker Chicken Casserole is a classic comfort food that’s easy to make, full of flavor, and perfect for family dinners, easy weeknight meals, or holiday potlucks. Plus, this Chicken Pasta Casserole is a must-try, too!
Ritz Cracker Chicken Casserole
This Ritz Cracker Chicken Casserole is a classic comfort food that’s easy to make, full of flavor, and perfect for family dinners, easy weeknight meals, or holiday potlucks.
Print Recipe
Ingredients
- 6 cups cooked shredded chicken about 2 small rotisserie chickens, skin and bones removed
- 8–10 slices cooked bacon chopped
- ¾ cup sliced green onions plus more for garnish
- 10.5 oz cream of chicken soup (2 cans)
- 8 oz sour cream
- 1 tsp Italian seasoning
- 2 full sleeves Ritz crackers crushed
- ½ cup 1 stick unsalted butter, melted
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13 baking pan.
- In a large bowl, combine the shredded chicken, cooked bacon, green onions, cream of chicken soup, sour cream, and Italian seasoning. Stir until well mixed.
- Transfer the mixture to the prepared baking pan.
- In a medium bowl, combine the crushed Ritz crackers and melted butter. Stir until the crackers are coated evenly.
- Sprinkle the cracker mixture over the top of the chicken.
- Bake for 30 minutes, until the casserole is bubbling and the topping is golden brown.
- Garnish with fresh green onions and serve.
Servings: 8
Calories: 500kcal
Want more like this? See the original post on Bite-Sized Bash.
Pepperjack Potato Casserole
A cheesy, spicy twist on classic baked potatoes, this Pepperjack Potato Casserole is creamy, flavorful, and topped with a crunchy cracker and bacon topping — great for family dinners, potlucks, or holiday meals.
Pepperjack Potato Casserole
A cheesy, spicy twist on classic baked potatoes, this Pepperjack Potato Casserole is creamy, flavorful, and topped with a crunchy cracker and bacon topping — great for family dinners, potlucks, or holiday meals.
Print Recipe
Ingredients
- 30 oz bag of frozen hashbrowns thawed
- 10.5 oz cream of mushroom condensed soup
- 8 oz pepperjack cheese shredded
- 1 ½ cups heavy cream
- ½ cup sour cream
- ¼ cup grated parmesan cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 1 sleeve Ritz crackers
- ½ cup butter melted
- ¼ cup bacon pieces
Instructions
- Preheat the oven to 450°F. Grease a 9×13 inch casserole dish and set aside.
- In a large bowl, mix together the hashbrowns, cream of mushroom, pepperjack cheese, heavy cream, sour cream, parmesan, garlic powder, onion powder, and paprika. Pour into the prepared casserole dish and spread evenly.
- Bake for 30 minutes.
- While the casserole bakes, melt the butter and crush the crackers in a small bowl.
- After 30 minutes, remove the casserole from the oven and sprinkle the buttered crackers and bacon pieces on top.
- Bake an additional 10-15 minutes until the topping is golden and crispy.
- Let the casserole stand for 5 minutes before serving.
Servings: 10
Calories: 450kcal
Want more like this? See the original post on Bite-Sized Bash.
Beefy Cheesy Tater Tot Casserole
This Beefy Cheesy Tater Tot Casserole is a cozy, family-friendly dinner made with layers of seasoned ground beef, creamy sauce, veggies, melted cheese, and crispy tater tots on top. It’s an easy, comforting meal that’s great for busy weeknights.
Beefy Cheesy Tatertot Casserole
This Beefy Cheesy Tater Tot Casserole is a cozy, family-friendly dinner made with layers of seasoned ground beef, creamy sauce, veggies, melted cheese, and crispy tater tots on top. It’s an easy, comforting meal that’s great for busy weeknights.
Print Recipe
Ingredients
- 1 lb ground beef
- ½ yellow onion diced
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 10.5 oz can cream of mushroom soup
- 2 cups frozen peas and carrots slightly thawed
- 8 oz shredded cheddar cheese
- 2 lbs frozen tater tots
Instructions
- Preheat the oven to 400°F. Grease a 9×13-inch casserole dish.
- Dice the onion.
- In a large skillet, cook the ground beef and onion over medium heat until no longer pink. Drain any grease.
- Mix in the garlic powder, paprika, salt, and pepper.
- Stir in the cream of mushroom soup, peas, and carrots until well combined.
- Pour the mixture into the casserole dish and spread it evenly.
- Sprinkle the shredded cheddar cheese on top.
- Arrange the tater tots in a single layer over the cheese.
- Bake for 30–35 minutes, or until the tater tots are crispy and golden brown.
Servings: 6
Calories: 520kcal
Want more like this? See the original post on Bite-Sized Bash.
Taco Rice Casserole
A simple and hearty Taco Rice Casserole with ground beef, rice, beans, corn, and cheese—perfect for busy weeknights or family dinners.
Taco Rice Casserole
A simple and hearty Taco Rice Casserole with ground beef, rice, beans, corn, and cheese—perfect for busy weeknights or family dinners.
Print Recipe
Ingredients
- 1 pound ground beef
- ⅓ cup chopped onion
- 15.25 oz can whole kernel corn drained
- 15 oz can black beans drained and rinsed
- 14.5 oz can diced tomatoes not drained
- 4 oz can diced green chiles drained
- 1 cup minute rice
- 1 cup water
- 1 oz packet taco seasoning
- 8 oz shredded cheddar cheese divided
- Cilantro and sour cream for topping optional
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish.
- Dice the onion and chop the cilantro.
- In a large skillet, cook the ground beef with the onion over medium heat, breaking it apart as it cooks. Drain any grease.
- Add the corn, black beans, diced tomatoes, green chiles, rice, water, and taco seasoning. Stir to combine, then fold in half of the cheese.
- Pour the mixture into the prepared casserole dish and spread evenly. Top with the remaining cheese.
- Bake for 25 minutes, or until the rice is tender. Let it set for 5 minutes before serving.
- Sprinkle with cilantro and serve with sour cream, if desired.
Servings: 6
Calories: 500kcal
Want more like this? See the original post on Bite-Sized Bash.
Creamy Hobo Casserole
A simple and hearty Hobo Casserole made with ground beef, potatoes, veggies, and cheese. Great for busy weeknights, potlucks, or a cozy family dinner.
Creamy Hobo Casserole
A simple and hearty Hobo Casserole made with ground beef, potatoes, veggies, and cheese. Great for busy weeknights, potlucks, or a cozy family dinner.
Print Recipe
Ingredients
- 1 lb lean ground beef
- ½ tbsp garlic powder
- 1 tsp pepper
- ½ tsp salt
- 3 medium potatoes diced into ½-1 inch cubes
- 2 cups frozen mixed vegetables thawed
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 ½ – 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Grease a 9×13 casserole dish.
- Dice the potatoes into ½-1 inch pieces.
- In a medium skillet, cook the ground beef with garlic powder, pepper, and salt over medium-low heat. Break the meat apart as it cooks until no longer pink. Drain any excess grease.
- In a large bowl, mix the cooked beef, diced potatoes, thawed mixed veggies, and both soups. Pour the mixture into the casserole dish.
- Sprinkle shredded cheddar cheese over the top. Cover with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender.
Servings: 6
Calories: 500kcal
Want more like this? See the original post on Bite-Sized Bash.
Chicken Noodle Casserole
This Chicken Noodle Casserole is a creamy, comforting dish with tender chicken, egg noodles, vegetables, and a golden, buttery cracker topping. Perfect for easy weeknight dinners or cozy family meals.
Chicken Noodle Casserole
This Chicken Noodle Casserole is a creamy, comforting dish with tender chicken, egg noodles, vegetables, and a golden, buttery cracker topping. Perfect for easy weeknight dinners or cozy family meals.
Print Recipe
Ingredients
- 8 oz egg noodles slightly cooked
- 2 cups shredded and cooked chicken
- 2– 10.5 oz cans cream of chicken soup
- 1 ½ cups milk
- 1 cup cheddar cheese shredded
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp pepper
- ¼ tsp salt
- 12 oz frozen mixed vegetables thawed
- 1 sleeve Ritz Crackers
- 2 tbsp butter melted
- Green onions for garnish
Instructions
- Preheat your oven to 375°F.
- Cook the egg noodles in boiling water for about 7 minutes. Drain and set aside.
- In a large bowl, mix the cream of chicken soup, milk, cheese, garlic powder, onion powder, salt, and pepper until combined.
- Fold in the noodles, shredded chicken, and thawed vegetables. Pour the mixture into a greased 9×13-inch baking dish.
- Crush the Ritz crackers, mix with melted butter, and sprinkle evenly over the top of the casserole.
- Bake uncovered for 30 minutes until the top is golden and the casserole is bubbly.
- Garnish with chopped green onions and serve warm.
Servings: 6
Calories: 500kcal
Want more like this? See the original post on Bite-Sized Bash.
And this Dorito Chicken Casserole is the best!
Tex Mex John Wayne Casserole
This John Wayne Casserole is a hearty Tex-Mex dish layered with biscuits, seasoned ground beef, and creamy cheese. It’s an easy, family-friendly dinner for busy weeknights or potlucks.
Cheesy Tex-Mex John Wayne Casserole
This John Wayne Casserole is a hearty Tex-Mex dish layered with biscuits, seasoned ground beef, and creamy cheese. It’s an easy, family-friendly dinner for busy weeknights or potlucks.
Print Recipe
Ingredients
- 16 oz tube of jumbo biscuits
- 1 lb lean ground beef
- ½ white onion diced
- 10 oz can Rotel drained
- 4 oz green chiles drained
- 1 oz packet taco seasoning
- ⅓ cup water
- 8 oz cream cheese softened
- ½ cup sour cream
- 1 tsp garlic powder
- 8 oz cheddar cheese shredded and divided
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F.
- Chop the onion and parsley.
- Grease a 9×13-inch pan and press the biscuits into it. Bake for 10 minutes, then remove from the oven.
- In a large skillet, cook the ground beef and onion over medium heat until the meat is browned. Drain any grease.
- Add Rotel, green chiles, taco seasoning, and water. Stir until combined, then pour the mixture over the biscuit layer.
- In a separate bowl, mix the cream cheese, sour cream, garlic powder, and 1 cup of cheddar cheese. Spread this over the meat mixture.
- Sprinkle the remaining cheese on top.
- Bake for 25–30 minutes until the cheese is melted and bubbly. Let it cool for about 5 minutes, then top with fresh parsley before serving.
Servings: 6
Calories: 600kcal
Want more like this? See the original post on Bite-Sized Bash.
Ratatouille Casserole
This easy ratatouille casserole is a cozy vegetable bake made with eggplant, zucchini, peppers, mushrooms, and herbs. It’s a healthy, flavorful dinner or side dish that comes together in under an hour.
Oven-Baked Ratatouille Casserole
This easy ratatouille casserole is a cozy vegetable bake made with eggplant, zucchini, peppers, mushrooms, and herbs. It’s a healthy, flavorful dinner or side dish that comes together in under an hour.
Print Recipe
Ingredients
- 1 eggplant sliced
- 2 zucchinis sliced
- 1 red pepper diced
- 1 onion thinly sliced
- 1 cup large button mushrooms sliced
- 3 cloves garlic minced
- 1/4 cup tomato sauce
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the garlic and onion, sauté for about 2 minutes, until softened.
- Add the sliced eggplant, zucchini, bell pepper, and mushrooms to the skillet.
- Cook for 5-7 minutes until the vegetables are slightly tender.
- Season the vegetables with dried basil, oregano, salt, and pepper.
- Stir in the tomato sauce and mix well.
- Transfer the vegetable mixture to a casserole dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until the vegetables are tender and the top is lightly browned.
- Garnish with fresh basil before serving.
Servings: 6
Calories: 96kcal
Want more like this? See the original post on Bite-Sized Bash.
Chicken Taco Casserole
This Chicken Taco Casserole is a cheesy, family-friendly dinner made with shredded chicken, taco rice, beans, tomatoes, and green chilis. Baked in one dish and topped with melted cheese and sour cream, it’s an easy weeknight meal everyone will love.
Cheesy Chicken Taco Casserole with Black Beans
This Chicken Taco Casserole is a cheesy, family-friendly dinner made with shredded chicken, taco rice, beans, tomatoes, and green chilis. Baked in one dish and topped with melted cheese and sour cream, it’s an easy weeknight meal everyone will love.
Print Recipe
Ingredients
- 5.4 oz taco rice (2 pouches)
- 2 cups cooked and shredded chicken
- 15 oz black beans (1 can), drained and rinsed
- 14.5 oz diced tomatoes (1 can), drained
- 4 oz diced green chilis (1 can), drained
- 3 cups chicken broth
- 1 ½ cups shredded Colby Jack cheese
- Sour cream for topping
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine taco rice, shredded chicken, black beans, diced tomatoes, green chilis, and chicken broth. (You can mix everything right in the casserole dish if you prefer fewer dishes.)
- Pour mixture into a 9×13 inch casserole dish.
- Bake uncovered for 35 minutes.
- Remove from oven, top with shredded cheese, and bake for another 10 minutes until cheese is melted and bubbly.
- Serve warm with sour cream on top.
Servings: 6
Calories: 420kcal
Want more like this? See the original post on Bite-Sized Bash.
Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole is an easy, comforting meal with tender chicken, mixed vegetables, and a creamy sauce baked between buttery crescent rolls. Great for busy weeknights or a cozy family dinner.
Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole is an easy, comforting meal with tender chicken, mixed vegetables, and a creamy sauce baked between buttery crescent rolls. Great for busy weeknights or a cozy family dinner.
Print Recipe
Ingredients
- 2– 8 oz tubes crescent rolls
- 2 cups cooked shredded chicken
- 12 oz bag frozen mixed vegetables thawed
- 2 cups frozen Hashbrowns O’Brien thawed
- 1 cup chicken broth
- 26 oz can cream of chicken condensed soup
- ½ tsp garlic
- ½ tsp pepper
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch casserole dish.
- Unroll one tube of crescent rolls and lay it flat in the bottom of the greased dish. Press the seams together and bake for 15 minutes.
- In a large bowl, mix together the chicken, vegetables, hashbrowns, chicken broth, cream of chicken soup, garlic, salt, and pepper.
- Pour the mixture over the baked crescent sheet and spread evenly.
- Lay the second crescent roll sheet on top, pinch the seams together, and cut 4 small slits on the top to let steam escape.
- Bake for another 20 minutes. Remove from the oven and let it sit for 5 minutes before cutting and serving.
Servings: 8
Calories: 350kcal
Want more like this? See the original post on Bite-Sized Bash.
Cracked Out Chicken Tater Tot Casserole
This Cracked Out Chicken Tater Tot Casserole is a cheesy, creamy casserole with layers of tater tots, shredded chicken, bacon (I always have this on hand), and cheese. Perfect for busy weeknights or when you need a recipe that’s both filling and easy.
Cracked Out Chicken Tater Tot Casserole
This Cracked Out Chicken Tater Tot Casserole is a cheesy, creamy casserole with layers of tater tots, shredded chicken, bacon, and cheese. Perfect for busy weeknights or when you need a recipe that’s both filling and easy.
Print Recipe
Ingredients
- 32 oz bag of tater tots
- 8 oz cream cheese softened
- 1 cup sour cream
- 1–2 jalapenos chopped
- 2–3 green onions diced and divided
- 1 cup cooked and chopped bacon divided
- 2 cups shredded cooked chicken
- 3 cups fiesta cheese shredded and divided
Instructions
- Preheat the oven to 375°F.
- Chop the jalapenos and green onions.
- In a large bowl, mix the cream cheese, sour cream, jalapenos, half the green onion, half the bacon, chicken, and half the cheese.
- Grease a 9×13 inch casserole dish and add the tater tots.
- Spread the chicken mixture evenly over the tater tots.
- Top with the remaining cheese, then sprinkle the rest of the bacon and green onion on top.
- Bake uncovered for 30 minutes. Serve hot.
Servings: 6
Calories: 550kcal
Want more like this? See the original post on Bite-Sized Bash.
Creamy Poor Man’s Casserole
This Poor Man’s Casserole is a budget-friendly, creamy, and cheesy dish made with layers of seasoned ground beef, noodles coated in cream cheese and sour cream, and topped with melty Colby Jack cheese. It serves 6-8 people, making it perfect for families or meal prep for the week.
Creamy Poor’s Man Casserole
This Poor Man’s Casserole is a budget-friendly, creamy, and cheesy dish made with layers of seasoned ground beef, noodles coated in cream cheese and sour cream, and topped with melty Colby Jack cheese. It serves 6-8 people, making it perfect for families or meal prep for the week.
Print Recipe
Ingredients
- 1 lb ground beef
- 1 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1 tsp Tony’s seasoning
- 1 tsp minced onion
- 1 small onion diced
- 29 oz can tomato sauce
- 1 cup water
- ½ tsp sugar
- 8 oz cream cheese softened
- 16 oz sour cream
- 16 oz wide egg noodles
- 8 oz Colby Jack cheese shredded
Instructions
- Preheat the oven to 350°F.
- Dice the onion.
- Boil the noodles in a large pot until al dente.
- In a large skillet, cook the ground beef with seasonings and diced onion, breaking the meat apart until no longer pink.
- Add the tomato sauce, water, and sugar. Stir to combine.
- In a large bowl, mix the cream cheese and sour cream together. Add the noodles and toss until coated.
- In a greased 9×13 inch casserole dish, spread ⅓ of the meat sauce on the bottom. Top with half the noodles, then sprinkle half the cheese.
- Add another third of the meat sauce, then the rest of the noodles. Spread the remaining meat sauce on top and sprinkle with the rest of the cheese.
- Bake uncovered for 30-40 minutes until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Servings: 8
Calories: 600kcal
Want more like this? See the original post on Bite-Sized Bash.
Cheesy Italian Stuffed Shells Casserole
These Italian Stuffed Shells are tender pasta shells stuffed with a creamy mixture of ricotta, mozzarella, and Parmesan cheese, plus Italian sausage. Baked in marinara sauce and topped with melted cheese, they’re a comforting, classic Italian dinner for families or casual gatherings.
Cheesy Italian Stuffed Shells Casserole
These Italian Stuffed Shells are tender pasta shells stuffed with a creamy mixture of ricotta, mozzarella, and Parmesan cheese, plus Italian sausage. Baked in marinara sauce and topped with melted cheese, they’re a comforting, classic Italian dinner for families or casual gatherings.
Print Recipe
Ingredients
- 24 jumbo shells
- 1 lb Italian sausage
- 5 cups pasta sauce
- 3 cups mozzarella cheese shredded
- 15 oz ricotta cheese
- 3 tbsp Parmesan cheese
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp pepper
- ¼ tsp salt
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 350°F.
- Boil the jumbo shells according to package directions until tender. Drain and set aside.
- Cook the Italian sausage in a medium skillet over medium heat, breaking it apart until browned.
- Pour enough pasta sauce to cover the bottom of a 9×13-inch casserole dish.
- In a large bowl, combine the cooked sausage, ricotta, Parmesan, half of the mozzarella, Italian seasoning, garlic powder, salt, pepper, and 2 cups of the sauce.
- Fill each pasta shell with the mixture and arrange them in the prepared casserole dish.
- Pour the remaining sauce over the shells, then top with the remaining mozzarella cheese.
- Cover the casserole with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20–30 minutes, until the cheese is melted and bubbly. For extra golden cheese, broil for 2–3 minutes on high.
- Sprinkle with fresh parsley before serving.
Servings: 6
Calories: 600kcal
Want more like this? See the original post on Bite-Sized Bash.
Mexican Lasagna Tortilla Casserole
This Mexican Lasagna is a layered casserole made with tortillas, seasoned ground beef, beans, enchilada sauce, and lots of cheese. It’s hearty, comforting, and an easy dinner for busy weeknights.
Mexican Lasagna Tortilla Casserole
This Mexican Lasagna is a layered casserole made with tortillas, seasoned ground beef, beans, enchilada sauce, and lots of cheese. It’s hearty, comforting, and an easy dinner for busy weeknights.
Print Recipe
Ingredients
- 1 lb lean ground beef
- 1 small onion diced
- 1 oz packet taco seasoning
- 10 oz (2 cans) enchilada sauce
- 6 large burrito-size flour tortillas
- 10 oz (1 can) Rotel, drained
- 15.25 oz (1can) black beans , rinsed and drained
- 1 16 oz can refried beans
- 16 oz Colby Jack cheese shredded
- 2 green onions sliced (for garnish)
Instructions
- Preheat the oven to 350°F.
- Cook the ground beef and diced onion in a large skillet, breaking up the meat, until no longer pink.
- Add the taco seasoning, Rotel, black beans, refried beans, and enchilada sauce. Cook over medium heat for a few minutes until warm.
- Spread a small amount of the mixture in the bottom of a 9×13 inch casserole dish.
- Cut the tortillas in half, then cut two of the halves in half again.
- Arrange two tortilla halves in the bottom of the pan with the rounded edges toward the center. Fill the top and bottom gaps with a quarter piece of tortilla.
- Top with one-third of the meat mixture and one-third of the cheese.
- Repeat the tortilla, meat, and cheese layers for a second layer.
- For the third layer, use four tortilla halves, then top with the remaining meat mixture and the rest of the cheese.
- Cover with foil and bake for 30 minutes. Remove foil and broil for a few minutes until the cheese is bubbly.
- Remove from the oven, top with sliced green onions, and let stand a few minutes before cutting and serving.
Servings: 8
Calories: 450kcal
Want more like this? See the original post on Bite-Sized Bash.
Cheesy Mexican Taco Tater Tot Casserole
Mexican Taco Tater Tot Casserole is a hearty dish made with seasoned ground beef, beans, enchilada sauce, and crispy tater tots, all topped with melted cheese and fresh toppings. It’s an easy, comforting dinner the whole family will enjoy!
Mexican Taco Tater Tot Casserole
Mexican Taco Tater Tot Casserole is a hearty dish made with seasoned ground beef, beans, enchilada sauce, and crispy tater tots, all topped with melted cheese and fresh toppings. It’s an easy, comforting dinner the whole family will enjoy!
Print Recipe
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 1 tbsp minced garlic
- 15.25 oz (1 can) corn, drained
- 15 oz (1 can) black beans, drained and rinsed
- 10 oz (1 can) enchilada sauce
- 10 oz (1 can) Rotel
- 1 oz packet taco seasoning
- 32 oz bag tater tots
- 2 cups Colby Jack cheese shredded
- 1 Roma tomato diced
- ¼ cup sliced black olives
- 2 green onions diced
Instructions
- Preheat the oven to 375°F.
- Chop the onion and tomato.
- In a large skillet, cook the ground beef and onion, breaking the meat up as it cooks, until no longer pink. Add the minced garlic and cook for 1–2 more minutes.
- Drain any grease. Stir in the corn, black beans, enchilada sauce, Rotel, and taco seasoning. Simmer on low for 5 minutes.
- Pour the mixture into a greased 9×13 inch casserole dish and spread evenly. Top with a single layer of tater tots.
- Bake for 35 minutes.
- Remove from the oven, sprinkle with cheese, and bake for another 8–10 minutes until the cheese is melted.
- Top with diced tomatoes, black olives, and green onions before serving.
Servings: 6
Calories: 500kcal
Want more like this? See the original post on Bite-Sized Bash.
Creamy Spinach Artichoke Chicken Pasta Casserole
This creamy spinach artichoke chicken casserole is a cheesy, comforting pasta bake that’s great for a simple weeknight dinner or family meal.
Creamy Spinach Artichoke Chicken Pasta Casserole
This creamy spinach artichoke chicken casserole is a cheesy, comforting pasta bake that’s great for a simple weeknight dinner or family meal.
Print Recipe
Ingredients
- 12 oz uncooked ziti pasta
- 1.5 lb chicken breast diced
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt divided
- ½ tsp black pepper divided
- 1 tbsp olive oil
- 8 oz cream cheese softened
- ¾ cup plain Greek yogurt
- ¼ cup milk
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese
- 10 oz frozen spinach thawed and squeezed dry
- 1 14 oz can artichoke hearts, drained and chopped
- 2 cloves garlic minced
- Optional: fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the ziti according to package instructions until al dente. Drain and set aside.
- Season the diced chicken with ¼ tsp salt, ¼ tsp pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat.
- In a large mixing bowl, beat the softened cream cheese until smooth. Stir in the Greek yogurt and milk until fully combined and creamy.
- Mix in ¾ cup mozzarella, Parmesan cheese, minced garlic, and remaining salt and pepper.
- Add the cooked pasta, chicken, spinach, and chopped artichokes to the bowl. Stir until everything is evenly coated.
- Preheat the oven to 375°F and lightly grease a 9×13-inch casserole dish. Spoon the mixture into the prepared dish and spread evenly.
- Sprinkle the remaining mozzarella over the top. Bake uncovered for 25 to 30 minutes, or until the cheese is melted and bubbly.
- Broil for 1 to 2 minutes, watching closely, until the top is lightly golden.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley, if desired.
Servings: 6
Calories: 450kcal
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Dump-and-Bake Chicken Parmesan Casserole
This dump-and-bake chicken Parmesan casserole is an easy, one-dish dinner with tender chicken, pasta, marinara, and gooey cheese. Perfect for busy weeknights and family meals.
Dump-and-Bake Chicken Parmesan Casserole
This dump-and-bake chicken Parmesan casserole is an easy, one-dish dinner with tender chicken, pasta, marinara, and gooey cheese. Perfect for busy weeknights and family meals.
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Ingredients
- 1 lb uncooked bowtie pasta
- 24 oz marinara sauce
- 24 oz water
- 1 ½ lb chicken cut into ½-inch cubes
- 1 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1 tsp pepper
- ½ tsp salt
- ½ cup grated Parmesan cheese
- 1 ½ cups mozzarella cheese
- 1 cup Italian bread crumbs
- 2 tbsp melted butter
- Fresh parsley for topping
Instructions
- Preheat the oven to 425°F.
- In a 9×13-inch casserole dish, combine uncooked pasta, marinara sauce, water, chicken, and seasonings. Stir to mix, then cover with aluminum foil.
- Bake for 30 minutes. Remove from the oven and stir.
- Sprinkle the Parmesan and mozzarella cheese over the top, then add the bread crumbs. Drizzle melted butter on top.
- Bake uncovered for 10–15 minutes, until the topping is golden and crispy.
- Sprinkle with fresh parsley before serving.
Servings: 6 people
Calories: 520kcal
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Italian Sausage Tortellini Casserole
This Italian Sausage Tortellini Casserole is a warm and comforting baked pasta dish made with tender cheese tortellini, savory ground Italian sausage, rich pasta sauce, and plenty of melted mozzarella and parmesan cheese.
Italian Sausage Tortellini Casserole
This Italian Sausage Tortellini Casserole is a warm and comforting baked pasta dish made with tender cheese tortellini, savory ground Italian sausage, rich pasta sauce, and plenty of melted mozzarella and parmesan cheese.
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Ingredients
- 19 oz package frozen cheese tortellini
- 1 lb ground italian sausage
- 24 oz jar pasta sauce
- ¼ cup parmesan cheese
- 1 tsp garlic powder
- 1 tsp ground oregano
- 1 tsp ground basil
- 1 ½ cups shredded mozzarella cheese
- Parsley to garnish
Instructions
- Preheat the oven to 350 degrees.
- Boil the tortellini according to package directions in a large pot for 3 minutes, then drain water and add cooked tortellini to a large bowl.
- Cook the italian sausage in a medium skillet over medium heat, breaking the meat apart as it cooks, until no longer pink. Drain the grease and add the meat to the bowl with tortellini.
- Add the seasonings, parmesan cheese, and pasta sauce. Toss to coat.
- Grease an 8×8 inch casserole dish and pour the mixture into it, spread to an even layer.
- Top with mozzarella cheese and cover with aluminum foil. Bake for 20 minutes, remove foil and broil until cheese is perfectly melted.
- Chop a little bit of parsley to garnish if desired.
Servings: 4
Calories: 650kcal
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Cheesy Beef Stroganoff Casserole
This Beef Stroganoff Casserole is a creamy, comforting dinner made with seasoned ground beef, tender egg noodles, mushrooms, and a rich sour cream sauce all baked together in one dish.
Cheesy Beef Stroganoff Casserole
This Beef Stroganoff Casserole is a creamy, comforting dinner made with seasoned ground beef, tender egg noodles, mushrooms, and a rich sour cream sauce all baked together in one dish.
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Ingredients
- 1 pound lean ground beef
- Salt and pepper to taste
- 8 oz sliced fresh mushrooms
- 1 large onion diced
- 1 tbsp minced garlic
- 10.5 oz can cream of mushroom soup
- 3/4 cup sour cream
- 2 tbsp worcestershire sauce
- 8 oz egg noodles cooked al dente and drained
- Parsley to garnish
Instructions
- Preheat the oven to 375 degrees. Grease a 9×13 inch casserole dish.
- Chop your onion and parsley.
- In a large skillet, add the ground beef, then salt and pepper. Add the onion, mushrooms and garlic. Cook over medium heat, breaking the meat up a bit as it cooks, until the meat is no longer pink. Drain any grease.
- While the meat is cooking, add the noodles to a large pot, cover with water and bring to a boil. Reduce heat slightly and cook for 5-6 minutes until noodles are al dente. Drain the water.
- Add cream of mushroom soup, sour cream and worcestershire sauce to the skillet and stir to combine with the meat mixture.
- Gently fold in the noodles.
- Pour into the casserole dish, cover with foil, and bake for 25 minutes.
Servings: 4
Calories: 520kcal
Want more like this? See the original post on Bite-Sized Bash.
Sloppy Joe Biscuit Casserole
This Sloppy Joe Biscuit Casserole is a warm, hearty dinner made with seasoned ground beef, rich and saucy sloppy joe mix, soft biscuit pieces, and plenty of melted cheddar cheese on top.
Sloppy Joe Biscuit Casserole
This Sloppy Joe Biscuit Casserole is a warm, hearty dinner made with seasoned ground beef, rich and saucy sloppy joe mix, soft biscuit pieces, and plenty of melted cheddar cheese on top.
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Ingredients
- 1 lb ground beef
- ½ medium onion diced
- Salt and pepper to taste
- 15 oz sloppy joe sauce
- 16.3 oz can refrigerated biscuits
- 2 cups cheddar cheese shredded
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch casserole dish and set aside.
- Dice the onion.
- In a large skillet, cook the ground beef and diced onion over medium heat. Season with salt and pepper, breaking up the meat as it cooks, until it’s no longer pink. Drain any grease.
- While the meat cooks, cut the biscuits into quarters and toss them in a bowl with 1 cup of the shredded cheese.
- Stir the sloppy joe sauce into the cooked beef mixture. Then gently fold in the cheesy biscuit pieces.
- Pour everything into the prepared casserole dish and spread it out evenly. Top with the remaining 1 cup of cheese.
- Bake for 30 minutes, or until the biscuits are cooked through and the top is golden and bubbly.
Servings: 6
Calories: 450kcal
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Beef Noodle Casserole
This Beef Noodle Casserole is the kind of easy, comforting dinner made with tender egg noodles, seasoned ground beef, and a rich tomato-based sauce, all topped with melted cheese and baked until bubbly.
Beef Noodle Casserole
This Beef Noodle Casserole is the kind of easy, comforting dinner made with tender egg noodles, seasoned ground beef, and a rich tomato-based sauce, all topped with melted cheese and baked until bubbly.
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Ingredients
- 1 small yellow onion diced
- 1 tbsp minced garlic
- 1 lb lean ground beef
- 14.5 oz can diced tomatoes
- 15 oz can tomato sauce
- 1 tsp oregano
- ½ tsp pepper
- ¼ tsp salt
- 8 oz wide egg noodles cooked
- 2 cups shredded cheddar jack cheese
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F.
- In a large skillet over medium heat, sauté the diced onion and minced garlic for about 5 minutes until soft and fragrant.
- While that cooks, prepare the egg noodles according to package instructions.
- Add the ground beef to the skillet and cook, breaking it apart, until no longer pink.
- Stir in the diced tomatoes, tomato sauce, oregano, pepper, and salt. Let everything simmer together for a few minutes.
- Drain the cooked noodles using a colander, then add them to the skillet. Toss everything together until well combined.
- Transfer the mixture to a greased 9×13-inch casserole dish. Top evenly with shredded cheese.
- Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.
- Sprinkle with fresh parsley before serving.
Servings: 4
Calories: 450kcal
Want more like this? See the original post on Bite-Sized Bash.
Cheesy Rotel Chicken Spaghetti Casserole
This Cheesy Rotel Chicken Spaghetti is a creamy, comforting casserole made with tender shredded chicken, spaghetti noodles, Rotel tomatoes, and plenty of melty cheese. It’s a simple dish that’s great for an easy family dinner, potluck, or anytime you need a simple meal for a party.
BBQ Ranch Chicken Pasta Bake Casserole
This BBQ Ranch Chicken Pasta Bake Casserole is a creamy, cheesy dinner recipe that’s perfect for busy nights. Made with tender chicken, rotini pasta, sweet corn, fresh tomatoes, and red onion are tossed with ranch dressing and barbecue sauce, then baked with melty Monterey Jack cheese on top. It’s an easy family-friendly meal that comes together quickly and is great for feeding a hungry crowd.
BBQ Ranch Chicken Pasta Bake Casserole
This BBQ Ranch Chicken Pasta Bake Casserole is a creamy, cheesy dinner recipe that’s perfect for busy nights. Made with tender chicken, rotini pasta, sweet corn, fresh tomatoes, and red onion are tossed with ranch dressing and barbecue sauce, then baked with melty Monterey Jack cheese on top. It’s an easy family-friendly meal that comes together quickly and is great for feeding a hungry crowd.
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Ingredients
- 3 thinner sliced boneless skinless chicken breast
- 1 lb. rotini pasta
- 15 oz 1 can of whole kernel corn , drained
- 3 roma tomatoes chopped
- 1/2 cup red onion diced
- 2 cups shredded Monterey jack cheese
- Salt & pepper
- 1 cup ranch dressing
- 1 cup barbecue sauce
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with nonstick spray and set aside.
- In a skillet, heat some oil over medium-high heat. Season the chicken with salt and pepper. Cook the chicken breasts, about 3-4 minutes per side, until cooked through. Set aside.
- Add water to a large pot, and boil the pasta, according to box directions.
- Drain the pasta and rinse with cold water. Then, add to a large mixing bowl.
- Add chicken, corn, tomatoes, red onion, and 1 1/2 cups shredded cheese. Mix.
- Add the ranch and bbq sauce. Mix to combine. Add salt and pepper, to taste.
- Pour this mixture into the prepared 9×13 pan.
- Sprinkle the remaining 1/2 cup shredded cheese over top.
- Bake at 350 for 15-20 minutes, until cheese is bubbly.
Servings: 6
Calories: 560kcal
Want more like this? See the original post on Bite-Sized Bash.
