12 Easy Casserole Recipes

Did you know that 78% of home cooks rely on casseroles as their go-to comfort food solution? You'll find these 12 easy casserole recipes are perfect for busy weeknights, potlucks, or meal prep. From the classic tuna noodle to the zesty Mexican enchilada bake, you're about to discover how versatile these one-dish wonders can be. Each recipe includes time-saving shortcuts and proven techniques to help you create crowd-pleasing meals with minimal effort. Let's explore how these hearty dishes can transform your dinner routine.

Classic Tuna Noodle Casserole

Tuna noodle casserole is a beloved American comfort food that has graced dinner tables since the 1950s. This hearty dish combines tender egg noodles, flaky tuna, and a creamy mushroom sauce, all topped with a crunchy breadcrumb crust.

The beauty of this classic casserole lies in its simplicity and adaptability. While the basic recipe remains consistent, many home cooks have added their own twists over the years, from incorporating different vegetables to experimenting with various cheese combinations.

• 12 oz egg noodles
• 2 cans (5 oz each) chunk light tuna in water, drained
• 2 cans cream of mushroom soup
• 1 cup milk
• 1 cup frozen peas
• 1 cup diced celery
• 1 medium onion, diced
• 2 cups shredded cheddar cheese
• 1 cup breadcrumbs
• 4 tablespoons butter, melted
• Salt and pepper to taste

Preheat the oven to 375°F. Cook the egg noodles according to package directions until al dente. While the noodles cook, mix the cream of mushroom soup with milk in a large bowl. Add the drained tuna, peas, celery, onion, and 1½ cups of the cheese. Season with salt and pepper. Once the noodles are done, drain them and combine with the tuna mixture.

Transfer the mixture to a greased 9×13-inch baking dish. In a small bowl, combine the breadcrumbs with melted butter and remaining cheese. Sprinkle this topping evenly over the casserole. Bake uncovered for 25-30 minutes, until the top is golden brown and the edges are bubbling.

For best results, avoid overcooking the noodles as they'll continue to cook in the oven. The casserole can be assembled up to 24 hours in advance and stored in the refrigerator – just add an extra 10-15 minutes to the baking time if cooking from cold. Leftovers can be stored in an airtight container for up to 3 days and reheated in the microwave or oven.

Creamy Chicken and Wild Rice Bake

A comforting and hearty casserole, the Creamy Chicken and Wild Rice Bake combines tender chicken breast pieces with nutty wild rice in a rich, velvety sauce. The dish features a perfect blend of herbs and vegetables, creating a complete meal that satisfies even the pickiest eaters.

This classic American comfort food can be prepared ahead of time and frozen for later use, making it an excellent option for busy weeknight dinners or potluck gatherings. The combination of mushrooms, carrots, and celery adds depth to the flavor profile while providing essential nutrients.

Ingredients:

• 2 cups cooked wild rice
• 3 cups cooked chicken breast, diced
• 2 cups mushrooms, sliced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 medium onion, diced
• 2 cans cream of mushroom soup
• 1 cup sour cream
• 1 cup chicken broth
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs

Preheat the oven to 350°F (175°C). In a large skillet, melt butter and sauté onions, garlic, carrots, celery, and mushrooms until softened. Combine the vegetables with cooked chicken, wild rice, cream of mushroom soup, sour cream, chicken broth, and seasonings in a large mixing bowl. Transfer the mixture to a greased 9×13 inch baking dish. Top with shredded cheese and breadcrumbs. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes until golden brown and bubbly.

For best results, cook the wild rice separately before adding it to the casserole, as it requires a longer cooking time than traditional white rice. The casserole can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Allow frozen casserole to thaw completely in the refrigerator before reheating.

Mexican-Style Enchilada Casserole

Mexican-Style Enchilada Casserole transforms the traditional rolled enchiladas into an easy-to-assemble, layered dish that delivers all the authentic flavors without the fussy preparation. This family-friendly meal combines tender shredded chicken, corn tortillas, and a rich enchilada sauce, all blanketed in melted cheese.

This casserole version eliminates the need to roll individual enchiladas while maintaining the classic taste of the original dish. The layers of tortillas, meat, beans, and cheese create a satisfying texture that holds up well for leftovers and can be easily customized to accommodate different dietary preferences or available ingredients.

Ingredients:

• 12 corn tortillas
• 3 cups shredded cooked chicken
• 2 (15 oz) cans red enchilada sauce
• 2 cups shredded Mexican cheese blend
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup diced onion
• 2 cloves minced garlic
• 1 can diced green chilies
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish. In a large skillet, heat olive oil over medium heat and sauté onions and garlic until softened. Add the shredded chicken, green chilies, cumin, and chili powder, stirring to combine. Layer the casserole by spreading a thin layer of enchilada sauce in the bottom of the baking dish, followed by overlapping tortillas. Add half the chicken mixture, black beans, and cheese. Repeat the layers, finishing with remaining enchilada sauce and cheese on top.

Cover with foil and bake for 30 minutes, then remove foil and bake an additional 10-15 minutes until the cheese is bubbly and slightly browned. Let stand for 10 minutes before serving.

For best results, avoid using flour tortillas as they can become gummy when baked. The casserole can be assembled up to 24 hours in advance and refrigerated before baking. If freezing, wrap tightly in foil and freeze before baking, then thaw completely in the refrigerator before cooking. Garnish with fresh cilantro, sour cream, or diced avocado for added flavor and presentation.

Loaded Potato and Bacon Delight

Loaded Potato and Bacon Delight is a hearty casserole that combines the beloved flavors of a loaded baked potato into one convenient dish. With layers of tender potatoes, crispy bacon, melted cheese, and fresh green onions, this comfort food classic transforms a simple side dish into a satisfying main course.

This recipe takes the best elements of traditional loaded potatoes and elevates them into a family-style casserole that serves 8-10 people. Perfect for potlucks, family gatherings, or weeknight dinners, this dish can be prepared ahead of time and baked when needed.

• 8 medium russet potatoes, peeled and thinly sliced
• 1 pound bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup milk
• 1/4 cup butter, melted
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Layer half of the sliced potatoes in the bottom of the dish, then sprinkle with half of the bacon, cheddar cheese, and green onions. Repeat with remaining potatoes and toppings. In a bowl, whisk together sour cream, milk, melted butter, garlic, salt, and pepper. Pour this mixture evenly over the layered ingredients.

Cover the dish with foil and bake for 45 minutes. Remove foil, sprinkle Parmesan cheese on top, and continue baking uncovered for an additional 15-20 minutes until the potatoes are tender and the top is golden brown. Let the casserole rest for 10 minutes before serving.

For best results, slice the potatoes uniformly to ensure even cooking. The casserole can be assembled up to 24 hours in advance and stored in the refrigerator – just add an extra 10-15 minutes to the cooking time if baking from cold. For a crispier top, broil for the final 2-3 minutes of cooking, watching carefully to prevent burning.

Vegetarian Broccoli and Cheese Supreme

A comforting vegetarian casserole that combines fresh broccoli with creamy cheese sauce, this dish serves as both a satisfying main course and a crowd-pleasing side dish. The combination of sharp cheddar and mild mozzarella creates the perfect balance of flavors, while the broccoli adds essential nutrients and a delightful texture.

The dish can be prepared ahead of time and refrigerated until ready to bake, making it an excellent option for busy weeknight dinners or potluck gatherings. The crispy breadcrumb topping adds a delectable crunch that contrasts beautifully with the creamy interior.

• 4 cups fresh broccoli florets
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup milk
• 2 eggs
• 1/2 cup sour cream
• 1/2 cup breadcrumbs
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Steam the broccoli florets until tender-crisp, about 5 minutes. In a saucepan, melt butter over medium heat and whisk in flour to create a roux. Gradually add milk, stirring constantly until the mixture thickens. Remove from heat and stir in cheddar cheese until melted.

In a large bowl, combine the cheese sauce with steamed broccoli, sour cream, eggs, and seasonings. Transfer the mixture to the prepared baking dish and top with mozzarella cheese and breadcrumbs. Bake for 25-30 minutes until golden brown and bubbly.

For best results, avoid overcooking the broccoli during the initial steaming process, as it will continue to cook in the oven. The casserole can be frozen for up to 3 months before baking – simply thaw overnight in the refrigerator and add an extra 10-15 minutes to the baking time if cooking from cold.

Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese combines two beloved comfort foods into one irresistible casserole. The creamy, cheesy pasta meets the bold, spicy flavors of classic buffalo chicken wings, creating a dish that satisfies multiple cravings at once.

This hearty casserole features tender macaroni noodles and shredded chicken coated in a rich cheese sauce, with a kick of buffalo hot sauce throughout. The dish is topped with a crispy breadcrumb crust and extra cheese, then baked until golden brown and bubbling.

• 1 pound elbow macaroni
• 3 cups cooked, shredded chicken
• 4 cups shredded cheddar cheese
• 2 cups shredded mozzarella cheese
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 cup buffalo hot sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup panko breadcrumbs
• Salt and pepper to taste
• 1/4 cup blue cheese crumbles (optional)

Cook macaroni according to package directions until al dente. While pasta cooks, prepare the cheese sauce by melting butter in a large saucepan over medium heat. Add flour and whisk for 1-2 minutes. Gradually add milk, whisking constantly until smooth and thickened. Remove from heat and stir in most of the cheese (reserve 1 cup for topping), buffalo sauce, and seasonings.

In a large bowl, combine the cooked pasta, shredded chicken, and cheese sauce. Transfer to a greased 9×13 baking dish. Top with remaining cheese and panko breadcrumbs. Bake at 350°F for 25-30 minutes until bubbly and golden brown.

For best results, allow the casserole to rest for 10 minutes before serving. This helps the sauce thicken and ensures easier portioning. The level of heat can be adjusted by varying the amount of buffalo sauce, and the dish can be made ahead and refrigerated for up to 24 hours before baking. If baking from cold, add 10-15 minutes to the cooking time.

Italian Sausage and Pasta Bake

This hearty Italian Sausage and Pasta Bake combines the rich flavors of sweet Italian sausage, al dente pasta, and a blend of melted cheeses in a robust tomato sauce. The dish delivers the perfect balance of meat, pasta, and sauce while maintaining the comforting qualities of a traditional casserole.

A crowd-pleasing meal that can feed a large family or provide multiple servings for weekly meal prep, this casserole can be assembled ahead of time and baked when needed. The combination of fresh herbs, garlic, and Italian seasonings creates an authentic Italian flavor profile that will satisfy even the most discerning palates.

Ingredients:

• 1 pound sweet Italian sausage
• 1 pound penne pasta
• 2 (24-ounce) jars marinara sauce
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon red pepper flakes
• Fresh basil leaves
• Salt and pepper to taste

Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente, then drain and set aside. Meanwhile, remove sausage from casings and brown in a large skillet over medium heat, breaking it into small pieces. Remove sausage and drain excess fat. In the same skillet, heat olive oil and sauté onions until translucent, add garlic and cook for another minute. Return sausage to the skillet, add marinara sauce, Italian seasoning, and red pepper flakes. Simmer for 10 minutes.

In a large baking dish, layer half the pasta, followed by half the meat sauce, and half the cheeses. Repeat layers, ending with cheese on top. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is golden brown and bubbly.

Extra Tip: For the best results, slightly undercook the pasta since it will continue to cook in the oven. To prevent the casserole from drying out, make sure there's enough sauce to coat the pasta generously. The dish can be assembled up to 24 hours in advance and refrigerated until ready to bake – just add an extra 10-15 minutes to the covered baking time if cooking from cold.

Shepherd's Pie With Ground Turkey

Shepherd's Pie with ground turkey offers a healthier twist on the traditional lamb or beef version while maintaining the comforting flavors that make this dish a classic. The combination of seasoned meat, vegetables, and creamy mashed potatoes creates a complete meal in one dish that's perfect for family dinners or meal prep.

This version swaps traditional ground lamb for lean ground turkey, reducing the overall fat content while adding a mild, versatile flavor that pairs well with the classic seasonings. The vegetable medley provides essential nutrients, while the golden-brown potato topping delivers the satisfying comfort food experience that makes Shepherd's Pie so popular.

Ingredients:

• 2 pounds ground turkey
• 1 large onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 2 cups frozen peas
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 6 large potatoes, peeled and quartered
• 1/2 cup milk
• 4 tablespoons butter
• Salt and pepper to taste
• 1 tablespoon olive oil

Brown the ground turkey in a large skillet over medium-high heat, breaking it into small pieces. Add onions, carrots, celery, and garlic, cooking until vegetables soften. Stir in tomato paste, herbs, and chicken broth, then simmer until the liquid reduces by half.

Meanwhile, boil the potatoes until tender, drain, and mash with milk and butter until smooth. Transfer the meat mixture to a 9×13 baking dish, spreading it evenly. Top with the mashed potatoes, creating peaks with a fork for crispy edges. Bake at 375°F for 25-30 minutes until the potatoes are golden brown and the filling is bubbling.

For best results, let the Shepherd's Pie rest for 10-15 minutes before serving, as this allows the filling to set and makes portioning easier. The dish can be assembled up to 24 hours in advance and refrigerated before baking, though you may need to add extra baking time if cooking from cold. To prevent the potatoes from sinking, ensure the meat mixture isn't too wet before adding the topping.

Green Bean and Mushroom Medley

Green Bean and Mushroom Medley is a comforting casserole that combines fresh green beans with earthy mushrooms in a creamy sauce, topped with crispy fried onions. This classic dish is popular during holiday meals but works equally well as a weeknight side dish throughout the year.

The beauty of this casserole lies in its versatility and make-ahead potential. While traditional versions often rely on canned soup, this recipe uses fresh ingredients to create a rich, flavorful sauce that elevates the humble green bean to new heights.

Ingredients:

• 2 pounds fresh green beans, trimmed
• 1 pound mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1½ cups whole milk
• 1 cup chicken or vegetable broth
• 1 teaspoon thyme
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1½ cups crispy fried onions
• 2 tablespoons olive oil

Blanch the green beans in boiling salted water for 5 minutes until crisp-tender, then immediately transfer to an ice bath. Meanwhile, sauté mushrooms and onions in olive oil until golden brown. Add garlic and cook until fragrant. Create a roux with butter and flour, gradually whisking in milk and broth until smooth. Season with thyme, salt, and pepper.

Combine the blanched green beans and mushroom mixture in a casserole dish, pour the sauce over top, and stir to combine. Top with crispy fried onions and bake at 375°F for 25-30 minutes until bubbly and golden brown.

For best results, avoid overcooking the green beans during the initial blanching step, as they'll continue to cook in the oven. The casserole can be assembled up to 24 hours in advance – simply add the crispy onions just before baking to maintain their crunch. If using frozen green beans, thaw and drain them thoroughly to prevent excess water from diluting the sauce.

Southwest Black Bean and Corn Casserole

Southwest Black Bean and Corn Casserole brings together the vibrant flavors of Mexican-inspired cuisine in a hearty, satisfying dish. The combination of black beans, sweet corn, and melted cheese creates a protein-rich meal that's both nutritious and comforting.

This versatile casserole can be served as a main dish or side dish, making it perfect for family dinners, potlucks, or meal prep. The layers of ingredients create a beautiful presentation when served, and the dish can be easily customized to accommodate different heat levels or dietary preferences.

• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups frozen corn, thawed
• 1 red bell pepper, diced
• 1 medium onion, chopped
• 2 cups cooked rice
• 2 cups shredded Mexican cheese blend
• 1 (10 oz) can diced tomatoes with green chilies
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• Optional toppings: sour cream, cilantro, diced avocado

Preheat the oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat and sauté onions and bell peppers until softened, about 5 minutes. Add the corn, black beans, and seasonings, stirring to combine. Mix in the cooked rice and half of the cheese.

Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining cheese and cover with foil. Bake for 20 minutes, then remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.

For best results, allow the casserole to rest for 10 minutes before serving. The dish can be made ahead and refrigerated for up to 24 hours before baking, though you may need to add 5-10 minutes to the cooking time if baking from cold. For a spicier version, add diced jalapeños or increase the amount of chili powder.

Pizza-Style Pasta Supreme

Pizza-Style Pasta Supreme combines two beloved comfort foods into one satisfying casserole. This hearty dish transforms classic pizza toppings and pasta into a bubbling, cheese-covered delight that appeals to both pasta lovers and pizza enthusiasts alike.

The beauty of this recipe lies in its versatility and make-ahead convenience. Whether preparing it for a family dinner or bringing it to a potluck, this casserole delivers the perfect blend of Italian flavors while being more substantial than traditional pizza.

• 1 pound penne pasta
• 1 pound Italian sausage
• 2 cups marinara sauce
• 2 cups mozzarella cheese, shredded
• 1 cup pepperoni slices
• 1 green bell pepper, diced
• 1 onion, chopped
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup black olives, sliced
• 1/2 cup parmesan cheese, grated
• 1 tablespoon Italian seasoning
• Salt and pepper to taste

Cook pasta according to package directions until al dente. Meanwhile, brown the Italian sausage in a large skillet, breaking it into small pieces. Add onions, bell peppers, mushrooms, and garlic, cooking until vegetables are tender. Drain any excess fat. Mix the cooked pasta with the meat mixture in a large bowl, then stir in marinara sauce and half the mozzarella cheese.

Transfer the mixture to a greased 9×13 inch baking dish. Top with remaining mozzarella cheese, pepperoni slices, black olives, and parmesan cheese. Sprinkle Italian seasoning over the top. Bake at 375°F for 25-30 minutes until the cheese is melted and bubbly, and the edges are lightly browned.

For best results, let the casserole rest for 10 minutes before serving to allow the cheese to set slightly. The pasta can be cooked and the casserole assembled up to 24 hours in advance, stored covered in the refrigerator, and baked just before serving – just add an extra 10-15 minutes to the baking time if cooking from cold.

French Toast Breakfast Casserole

French Toast Breakfast Casserole transforms the classic morning favorite into a convenient make-ahead dish perfect for feeding a crowd. This comforting casserole combines the familiar flavors of traditional French toast – vanilla, cinnamon, and maple – in a format that allows everyone to enjoy their breakfast simultaneously.

The beauty of this dish lies in its versatility and preparation method. By assembling it the night before, the bread has time to soak up the rich custard mixture, resulting in a perfectly moist interior while maintaining a slightly crispy top layer when baked.

Ingredients:

• 1 loaf day-old bread, cut into 1-inch cubes
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup butter, melted
• Maple syrup for serving

Grease a 9×13-inch baking dish and arrange the bread cubes in an even layer. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Pour the mixture evenly over the bread, ensuring all pieces are coated. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it stand at room temperature for 30 minutes. Drizzle melted butter over the top. Bake for 45-50 minutes, or until the top is golden brown and the center is set.

For best results, use slightly stale bread as it will better absorb the custard mixture without becoming too soggy. The casserole can be customized with additions like fresh berries, chopped nuts, or a streusel topping added just before baking. If the top begins to brown too quickly during baking, cover loosely with aluminum foil to prevent burning.