Warm, cozy, and effortless — these comforting homemade casseroles are perfect for busy nights, chilly weekends, or anytime you crave something hearty and delicious. These easy-to-make casserole recipes will quickly become your new go-to meals for family dinners, potlucks, or even special occasions. Gather around the table and enjoy comforting dishes that everyone will love!

Chicken Tetrazzini

Serves: 8 – Prep. time: 30 minutes – Cooking time: 30 minutes

Ingredients

• 10 ounces dry linguine, cooked
• 2 tablespoons butter
• ¼ cup all-purpose flour
• 2 ½ cups chicken stock
• 1 ½ cups milk
• ½ cup grated Parmesan cheese, divided
• 1 ounce reduced-fat cream cheese
• Salt and pepper to taste
• 4 teaspoons olive oil, divided
• 1 pound mushrooms, sliced
• 1 medium onion, chopped
• 5 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon marjoram
• ½ teaspoon tarragon
• ½ cup white wine
• 3 cups rotisserie chicken, shredded
• 1 cup frozen mixed vegetables
• Cooking spray
• 2 cups bread crumbs
• ¼ cup fresh parsley, chopped

Directions

1. Preheat the oven to 375°F and prepare a 9×13” baking dish with cooking spray.
2. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 2 minutes, whisking constantly.
3. Gradually add the stock and milk and bring it to a boil. Reduce the heat, and simmer 5 minutes
4. Stir in half the Parmesan cheese, the cream cheese, salt, and pepper. Remove the pan from the heat and set it aside.
5. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil to pan; swirl to coat. Add mushrooms and sauté 3 minutes, stirring occasionally. Add the onion, garlic, thyme, marjoram, and tarragon, and combine well.
6. Add the wine, stir, and cook for 1 minute.
7. Combine the cheese sauce, mushroom mixture, pasta, chicken, and vegetables. Spoon it into the prepared pan.
8. Combine the bread crumbs with the remaining Parmesan, and sprinkle it over the casserole.
9. Bake at 375°F for 30 minutes, or until browned and bubbly. Top with parsley.

Nutrition (per serving)

Calories 435, Fat 12 g, Carbs 45 g, Protein 33 g, Sodium 573 mg

 

 

Turkey Taco Mexican Lasagna

Serves: 8 – Prep. time: 15 minutes – Cooking time: 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 cup bell pepper, chopped
• 1 jalapeño pepper finely diced
• 1 cup sweet onion, chopped
• 2 cloves garlic, crushed and minced
• 1 ½ pounds leftover turkey meat
• 1 (15 ounce) can crushed tomatoes

Taco Spice Mix

• 1 ½ tablespoons cumin
• 1 ½ teaspoons paprika
• 1 ½ teaspoons salt
• 1 teaspoon chili powder
• 1 teaspoon cornstarch
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• ¼ teaspoon cayenne pepper

Other

• 1 cup frozen corn kernels
• 1 (15 ounce) can black beans, drained
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 12 corn tortillas
• Sour cream
• ½ cup green onions, chopped

Directions

1. Preheat the oven to 350°F and prepare a 9×13-inch baking dish with cooking spray.
2. Heat the oil in a large skillet over medium heat. Add the bell pepper, jalapeño, and onion. Sauté for 5 minutes.
3. Add the garlic and the cooked turkey to the skillet, and cook for 3–4 minutes, until the garlic is aromatic, and the turkey is warmed through.
4. Add the crushed tomatoes and simmer for a few minutes.
5. Combine the spice ingredients in a small bowl. Sprinkle the mixture into the skillet, stir, and let it simmer for another 5 minutes.
6. Start layering the Mexican lasagna with one-third of the turkey-tomato mixture.
7. Arrange 6 tortillas on that (cutting them if necessary), and cover with another third of the turkey mixture, half the corn, half the beans, and 1 cup of shredded cheese.
8. Repeat with the remaining tortillas, turkey, corn, beans, and cheese. Place aluminum foil over the baking dish and bake for 30 minutes.
9. Remove the aluminum foil and continue baking for 5 more minutes.
10. Let it sit for at least 10 minutes before serving. If you like, you can serve it with a dollop of sour cream, and some green onion on top.

Nutrition (per serving)

Calories 307, Fat 13 g, Carbs 25 g, Protein 23 g, Sodium 777 mg

 

 

Beefy Tots Casserole

Serves: 8 – Prep. time: 15 minutes – Cooking time: 50 minutes

Ingredients

• 1 (32-ounce) bag frozen bite-size potato nuggets (such as Tater Tots®), divided
• 1 pound ground beef
• 1 large onion, chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Montreal-style steak seasoning
• 1 teaspoon garlic powder
• 1 (10 ¾ ounce) can condensed cream of mushroom soup
• ½ cup milk
• 1 ½ cups cheddar cheese, shredded, divided
• ½ cup cilantro, for garnishing

Directions

1. Preheat the oven to 350°F and coat a 9×13” casserole dish with cooking spray.
2. Spread 20 potato nuggets in the casserole dish, and bake until warmed through, about 10 minutes.
3. Meanwhile, heat a large skillet over medium-high heat. Cook and stir the beef and onion until the beef is completely browned, 5–7 minutes. Drain any excess grease.
4. Season the beef mixture with the Worcestershire sauce, steak seasoning, and garlic powder.
5. Combine the cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl.
6. Using a fork or potato masher, crush the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread the ground beef mixture over the mashed potato nuggets. Pour the soup mixture evenly over the beef layer. Top with remaining potato nuggets and sprinkle the remaining cheddar cheese evenly over the top.
7. Bake until the casserole is bubbly and the potatoes are golden brown, 30–40 minutes. Sprinkle with cilantro and serve.

Nutrition (per serving)

Calories 477, Fat 27 g, Carbs 38 g, Protein 25 g, Sodium 1219 mg

 

 

Quick Shepherd’s Pie

Serves: 6 – Prep. time: 10 minutes – Cooking time: 25 minutes

Ingredients

• 1 (24 ounce) bag frozen mashed potatoes
• ½ cup milk
• 3 tablespoons butter, divided
• ¾ teaspoon salt, divided
• 12 ounces pork loin, cut into ½-inch pieces
• ½ teaspoon freshly ground black pepper
• 1 medium onion, diced
• 1 (6 ounce) microwavable bag peeled baby carrots
• 1 tablespoon tomato paste
• ⅓ cup dry red wine
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup frozen green peas
• 1 tablespoon summer savory
• ½ teaspoon marjoram
• ½ teaspoon rosemary

Directions

1. Preheat the broiler to high.
2. Microwave the potatoes according to the package directions. Stir in the milk, 2 tablespoons of butter, and ¼ teaspoon salt.
3. While the potatoes cook, heat a Dutch oven over medium-high heat. Add the remaining butter to the pan; swirl to coat. Sprinkle the pork evenly with the remaining salt, and season with pepper.
4. Sauté the pork for 6 minutes, turning to brown on all sides, and remove it from the pot.
5. Add the onion and sauté for 4 minutes, stirring occasionally.
6. While the onion cooks, microwave the carrots on HIGH for 1 ½ minutes.
7. Remove the carrots from the bag and slice them into ½-inch pieces.
8. Stir the tomato paste into the onions and cook for 1 minute, stirring frequently. Deglaze the pot with the wine.
9. Add the flour and whisk for 1 minute, stirring constantly. Gradually add the broth, stirring constantly.
10. Stir in the sliced carrots, peas, and herbs. Bring it to a boil and cook 4 minutes or until slightly thick, stirring occasionally. Remove from the heat and stir in the browned pork.
11. Spoon the mixture into a 2-quart broiler-safe ceramic casserole dish, and top with the mashed potato mixture. Broil 4 minutes or until lightly browned on top.

Nutrition (per serving)

Calories 377, Fat 14 g, Carbs 40 g, Protein 20 g, Sodium 536 mg

 

 

Eggplant Parmesan

Serves: 10 – Prep. time: 30 min – Cooking time: 1 h, 15 min

Ingredients

• 2 large eggs, lightly beaten
• 1 tablespoon water
• 2 cups panko breadcrumbs
• ¼ cup Parmigiano-Reggiano cheese, grated
• 2 (1 pound) eggplants, peeled and cut crosswise into ½-inch slices

Filling:

• ½ cup fresh basil, chopped
• ¼ cup Parmigiano-Reggiano cheese, grated
• ½ teaspoon crushed red pepper
• 3 cloves garlic, minced
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 (8 ounce) containers 2% cottage cheese
• 1 large egg, lightly beaten

Remaining ingredients:

• 4 cups pasta sauce
• 1 ½ cups mozzarella cheese, shredded

Directions

1. Preheat the oven to 375°F and prepare a 9×13” baking dish and 2 cookie sheets with cooking spray.
2. Prepare the eggplant. Combine the eggs and 1 tablespoon of water in a shallow dish. Combine the panko and ¼ cup Parmigiano-Reggiano in a second shallow dish.
3. Dip each slice of eggplant in the egg mixture, and then dredge it in the panko mixture, pressing gently so the breadcrumbs stick, and shaking off any excess.
4. Place the coated eggplant slices 1 inch apart on the baking sheets. Bake them for 30 minutes or until they are golden, turning them once and rotating the baking sheets after 15 minutes.
5. To make the filling, combine the basil, ¼ cup Parmigiano-Reggiano cheese, garlic, onion powder, salt, pepper, cottage cheese, and egg.
6. To assemble, spoon ½ cup of pasta sauce into the baking dish. Layer half the eggplant slices over the pasta sauce.
7. Top with about ¾ cup pasta sauce and spread half of the cottage cheese mixture over sauce. Follow with a third of the mozzarella. Repeat the layers once, ending with about 1 cup of pasta sauce.
8. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove the foil and top with the remaining third of the mozzarella. Bake for 10 more minutes, or until the sauce is bubbly and cheese melts; cool 10 minutes before serving.

Nutrition (per serving)

Calories 318, Fat 15 g, Carbs 27 g, Protein 19 g, Sodium 655 mg

 

 

Georgia Cobbler

Serves: 8–10 – Prep. time: 40 minutes – Cooking time: 40 minutes

Ingredients

• 16 cups fresh peaches, peeled and diced
• 3 cups sugar
• ⅓ cup all-purpose flour
• ½ teaspoon cinnamon
• ¼ teaspoon allspice
• 1 ½ teaspoons vanilla
• ⅔ cup butter
• 2 packages refrigerated pie dough
• ½ cup chopped pecans, toasted
• ¼ cup sugar
• Vanilla ice cream, for serving

Directions

1. Combine the peaches, sugar, flour, cinnamon, and allspice in a Dutch oven, and let it sit until the sugar dissolves.
2. Set it over medium-high heat and bring it to a boil. Reduce the heat to low, and simmer 10 minutes or until tender.
3. Remove it from the heat. Add the vanilla and butter, stirring until the butter melts.
4. Preheat the oven to 475°F and coat a 9×13” baking dish with cooking spray.
5. Unfold 2 pie crusts. Sprinkle ¼ cup of pecans and 2 tablespoons sugar evenly over 1 pie crust and top it with other pie crust. Roll it our to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 ½-inch strips.
6. Repeat with remaining pie crusts, pecans, and sugar.
7. Spoon half of the peach mixture into the baking dish. Arrange half of pastry strips in a lattice design over the peach mixture.
8. Bake for 20–25 minutes, or until lightly browned.
9. Spoon the remaining peach mixture over the baked pastry. Top with remaining the pastry strips in a lattice design. Bake 15–18 more minutes.
10. Serve warm or cold with vanilla ice cream.

Nutrition (per serving)

Calories 374, Fat 14 g, Carbs 59 g, Protein 4 g, Sodium 182 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Casseroles: From Oven to Table – Easy Everyday Casserole Recipes. To get your copy, click on the cover below or click here.

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