- Food and Cooking»
- Main Dish & Side Dish Recipes
Ten Quick & Easy Casserole Recipes
Simple & Delicious Casserole Recipes
When it comes to cooking I'm all about quick and easy recipes that can be put together when I'm short on time. I work full-time and I'm also a full-time student, so I don't exactly have hours to prepare a meal for my family. I still know that it is important to have a good home cooked meal, so I've become obsessed with finding and trying recipes that I can put together in a reasonable amount of time. While the crock-pot is my go-to for quick and easy meals, I have also found that casseroles can be just as easy (and yummy!) Here are some of my favorite casserole recipes to make for my family...
Chicken Marsala and Mushroom Casserole
I'm a HUGE fan of chicken marsala, so why not make it into a tasty casserole? Usually the chicken cutlets are coated in flour and then sauteed and then topped with the marsala sauce (which has mushrooms in it).
- 2 tablespoons butter
- 10 ounces sliced mushrooms
- 1 1/2 tablespoons flour
- 1/2 cup marsala wine
- 1/2 cup heavy cream
- 2 tablespoons flat leaf parsley, chopped
- 1 cup long grain rice
- 2 cups rotisserie chicken, chopped
- 2 tablespoons grated parmesan cheese
What did you think of this recipe? Rate it!
- Preheat the oven to 350 degrees . In a large skillet, heat the butter until just melted (over medium-high heat). Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened (around 3 minutes). Stir in 2 cups water, the parsley, and salt and pepper to taste.
- In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer then add the chicken on top of the rice. Pour the mushroom gravy overtop. Cover with foil and bake for about 35 minutes. Remove the foil, sprinkle the parmesan on top and bake for 5 minutes more to melt the cheese.
Chicken and Rice Casserole with Jalapeno and Cilantro
This recipe adds a little twist on the regular chicken and rice casserole recipes. The other awesome thing about this recipe is that you can even put it together and freeze it for up to two months before baking it! Talk about a make-ahead meal!
- 2 cups cooked rice
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1 1/2 cups cooked, chopped chicken breast
- 1 can (12 oz.) evaporated milk
- 1/2 cup chopped red onion
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped cilantro
- 2 tablespoons butter or margarine, melted
- 1 tablespoon diced jalapeños
- Prehead the oven to 350 degrees. Lightly grease 2-quart casserole dish.
- Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in casserole dish; mix together.
- Bake 45 to 50 minutes.
Tacos are easily one of my top favorite foods. Here's a great idea to turn traditional tacos into a quick and easy casserole dish! This would be a great alternative to try on "taco night" to switch things up a bit. This is another casserole that can be made ahead of time and frozen.
- 1 lb ground beef (ground chicken or turkey would work too)
- 2 cups shredded cheddar
- 2 cups salsa (medium, mild, or hot)
- 2 cups corn (drained)
- 1 bag (8 oz.) tortilla chips
- Brown ground meat and drain if needed. Mix meat with the salsa and corn.
- Layer half of the chips on the bottom of a greased 9x13 pan. Top the chips with half of the meat mixture and half of the shredded cheese. Repeat for another layer of chips, meat, and cheese.
- Bake at 350 degrees F for 30 minutes
- If previously frozen, bake at 350 degrees F for about 50 minutes.
This is a great comfort food casserole that the whole family will enjoy. I think that this casserole would make a great meal for breakfast, too. It can be prepared in advance and stored overnight, so you can simply throw it in the oven the next morning for a quick and hearty breakfast dish. If you're not a fan of ham you can change it up and add another kind of meat such as ground beef or even chicken.
- 3 cups frozen hash browns
- 3/4 cup shredded pepperjack cheese (or any shredded cheese you prefer)
- 1 cup cooked ham, diced
- 1/4 cup chopped green onions
- 4 eggs, beaten
- 1 (12 oz.) can evaporated milk
1. Preheat oven to 350 degrees F. Grease a 2 quart baking dish.
2. Add a layer of the hash browns in the bottom of the dish. Next, add a layer of the cheese, ham, and green onions.Mix together the eggs and evaporated milk in a medium bowl. Pour the egg mixture over the casserole. If you're making this in advance you can now cover it and store it in the fridge overnight.
3. Bake for 40 to 45 minutes (may take longer if it has been refrigerated) in the preheated oven.
BBQ Beef Casserole
This is a unique idea on the traditional BBQ beef sandwich that so many people know and love. I have a feeling I'm going to have to make this casserole recipe for my husband who is a big fan of BBQ beef sandwiches. This is another casserole that can be made in advance and refrigerated or frozen (then thawed), but don't add the cornbread mixture until you're ready to cook.
- 1 can diced jalapenos
- 1/2 large onion, diced
- 1 can sweet corn, drained
- 1 can diced tomatoes, partially drained
- 1 lb ground beef
- 1/2 cup BBQ sauce
- 1 box Jiffy corn bread mix
- 1 egg
- 1/3 cup milk
- 1/2 cup shredded cheddar (or any shredded cheese you prefer)
1. Preheat oven to 400˚F.
2. Brown your ground beef in a large skillet. Drain any excess oil if needed. Add peppers, onion, corn and tomatoes to the skillet. Cook until veggies are softened
3. While your mixture is cooking in the skillet, mix the corn bread according to the package directions (using the 1 egg and 1/3 cup milk). Set aside until ready to use.
4. Remove the meat mixture from the heat and add the BBQ sauce and cheese. Pour into a 9×9 pan. Spread the cornbread mixture evenly over the top of the casserole. Bake for about 15-20 minutes, or until cornbread is golden brown.
During the summertime I like to grow several zucchini plants in my garden. Anyone who has grown zucchini knows that just a few zucchini plants produce plenty of zucchini to feed your family all summer long. Last summer I had so much zucchini that I couldn't keep up, so I ended up giving a lot of it away. This is one of the recipes that I came across when I was trying to figure out what to do with all of my zucchini!
- 4 cups unpeeled, chopped zucchini
- ¼ cup chopped onion
- 1 small box cornbread mix (I use Jiffy)
- ½ teaspoon salt
- 1 egg
- 1 cup grated cheddar cheese (set aside ½ cup of the cheese)
1. Preheat oven to 325 degrees.
2. Combine all ingredients (except the ½ cup cheddar cheese) and stir together. Pour into a greased 8-inch dish.
3. Bake for 45 minutes then sprinkle the remainder of the grated cheddar cheese on top and cook for another 15 minutes until cheese is melted.
Tater Tot Casserole
Something tells me that this particular casserole would be a big hit with kids. Leftovers are just as delicious as when you first make it, too!
- 1 can cream of mushroom soup
- 1 bag tater tots
- 1 cup shredded cheese
- 1 lb of ground hamburger
1. Preheat oven to 350 degrees F. Brown hamburger meat. Once hamburger is browned, add in cream of mushroom soup and stir. Let simmer on low heat for 15 minutes.
2. Place the hamburger and mushroom soup mixture in a casserole dish. Top with a layer of tator tots.
3. Bake until tater tots are nicely browned. Sprinkle the shredded cheese overtop and bake a few additional minutes until cheese is melted.
This is one of the easiest casseroles I have ever made. Oh, and it's also delicious! Corn is one of my favorite vegetables, so I knew that I had to try this recipe. This would make a great side dish for Holiday dinners or dish-to-pass parties.
- ½ cup chopped onion
- ½ cup chopped green pepper (or jalapenos if you'd like)
- 2 eggs
- 1 can creamed corn
- 1 can regular corn (with juices)
- 1 box Jiffy corn muffin mix
- 1 stick butter
1. Mix all ingredients together in a bowl (including corn muffin mix). Pour into a 9 x 9 inch pan. Bake uncovered at 350 degrees for about an hour.
Tuna Noodle Casserole
Growing up we ate a lot of tuna noodle casserole. It was cheap, quick, and everyone liked it. To be honest, it's still one of my favorite go-to casserole dishes.
- 1 (10 3/4 oz.) can cream of mushroom soup
- 1/2 cup milk
- 1 cup peas (frozen or canned)
- 2 cans of tuna, drained
- 1/4 of a 12-ounce package medium egg noodles (2 cups), cooked and drained
- 1 cup shredded cheese
1. Heat the oven to 400°F. Stir the soup, milk, peas, tuna, and noodles in a 1 1/2-quart casserole dish.
2. Bake the tuna mixture for 20-25 minutes or until hot and bubbling. Sprinkle the shredded cheese overtop.
3. Bake for 5 more minutes or until the cheese is melted.
Okay, so this isn't necessarily a casserole, but it's the same concept. Plus, with all the delicious casserole recipes I've already covered, I figured I'd need to throw in a good desert recipe as well! I love that this is a healthy dessert recipe that only takes three ingredients, how awesome is that?
- frozen mixed berries (raspberries, strawberries, blackberries, blueberries)
- 1 box white cake mix
- 1 can of Sprite zero
1. Preheat oven to 350 degrees F. Spread the frozen mixed berries out in your baking pan so that there is an even layer of them in the bottom of the pan.
2. Pour the cake mix over top the berries.
3. Pour your can of soda over top the cake mix and berries, DO NOT stir, just pour it evenly over the entire thing.
4. Bake for 40-45 minutes until a nice golden crumbly crust forms on the top.