Casseroles Recipes

Casseroles recipes (sometimes called "hot dish" in the Midwest) are genius, since they allow you to pile delicious things together into one pan, throw it in the oven and call it dinner. There's endless variety to be had here, since you can get inspiration from just about any type of cuisine. Feeling like <a href="/recipes/casseroles/mexican/">Mexican</a>? Layer together flour tortillas, chicken, and cheese, then top it all with salsa. Italian casserole? That's easy - penne, mozzarella, Italian sausage, and tomato sauce give you lasagna without the hassle. Hungarian? Some ground beef, sweet paprika and diced tomatoes and you're set. Even Thanksgiving has its signature, easy-to-make <a href="/recipes/casseroles/vegetable/green-bean/">green bean casserole</a>. Because that's the best part of casseroles - all flavor, no fuss.

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Tomato Gratin

From EatingWell

A gratin is any dish topped with cheese or breadcrumbs mixed with butter, then heated until browned - but it needn't be heavy. This one has plenty of garden-fresh tomatoes and herbs, a touch of full-flavored cheese and a crispy crumb topping.

Tomato Gratin

Zucchini Rice Casserole

From EatingWell

We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you're bringing it to a potluck, plan to reheat it before serving.

Zucchini Rice Casserole

Related Video
How to Make Chicken & Rice Casserole
How to Make Chicken & Rice Casserole

EatingWell's Jessie Price shows you how to cook a healthy chicken-and-rice casserole recipe by substituting heavy cream to reduce saturated fat and cut calories. The healthy cooking techniques she shares can help you make other casseroles, comfort food recipes and creamy recipes healthier!

How to Make Chicken & Rice Casserole

Root Vegetable Gratin

From EatingWell

The rich flavor of Gruyere cheese brings out the nutty flavor of the roots in this creamy gratin. Any combination of roots works in this recipe, but if you use red beets, they will streak the gratin with bright color. A delightful side dish for any roasted meat.

Root Vegetable Gratin

Green Bean Casserole

From EatingWell

This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole.

Green Bean Casserole

Grandma Ginger's Fish Casserole

From EatingWell

Recipe developer Katie Webster's grandmother used to make a version of this dish with fresh-caught smallmouth bass from Vermont's Lake Champlain. Our updated version requires no fishing; just a trip to the supermarket for Pacific cod or tilapia.

Grandma Ginger's Fish Casserole

Baked Apple-Cinnamon French Toast

From EatingWell

This baked apple-cinnamon French toast can be prepared in advance and then simply popped in the oven for a leisurely and luxurious weekend morning. By using nonfat instead of whole milk and eliminating the egg yolks, the calories are cut by half and the fat is reduced by nearly 80 percent in our griddle-free version.

Baked Apple-Cinnamon French Toast

Shrimp Chili Cornbread Casserole

From EatingWell

Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden cornbread for a delicious casserole that can be made ahead. The dish serves 12, so it's just right for serving to a crowd gathered to watch a Sunday afternoon game on TV.

Shrimp Chili Cornbread Casserole

Sweet & Sour Cabbage Rolls

From EatingWell

Lean ground turkey and brown rice seasoned with fresh dill and caraway seeds makes a moist filling for these stuffed cabbage rolls. They're baked in a combination of tomato sauce, lemon juice and honey for the familiar sweet-and-sour flavor typical of the dish.

Sweet & Sour Cabbage Rolls

Cheesy Polenta & Egg Casserole

From EatingWell

This memorable brunch centerpiece is rich with cheesy polenta, crumbled sausage and baked eggs.

Cheesy Polenta & Egg Casserole

Skillet Tuna Noodle Casserole

From EatingWell

Known as Tuna-Pea Wiggle to some, this family-friendly tuna noodle casserole tends to be made with canned soup and whole milk, which means high fat and sodium. We remedy this by making our own creamy mushroom sauce with nonfat milk thickened with a bit of flour. Look for whole-wheat egg noodles--they have more fiber than regular egg noodles (but this dish will work well and taste great with either).

Skillet Tuna Noodle Casserole

Sweet Potato Casserole

From EatingWell

This scrumptious sweet potato casserole gets fabulous flavor from honey and freshly grated orange zest rather than the traditional stick of butter. To complete the healthy makeover we sprinkle a crunchy pecan streusel spiked with orange juice concentrate over the top. You can save the marshmallows for s'mores.

Sweet Potato Casserole

Quick Shrimp Enchilada Bake

From EatingWell

Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving, plus we use precooked peeled shrimp so you can get the dish on your table fast enough for a weeknight supper. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well.

Quick Shrimp Enchilada Bake

Mini Chile Relleno Casseroles

From EatingWell

Everyone gets an individual portion with this vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake--these are ready in half the time. Heatproof ramekins are a cook's best friend--we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores.

Mini Chile Relleno Casseroles

Chilaquiles Casserole

From EatingWell

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.

Chilaquiles Casserole

Basmati Rice & Curry Casserole

From EatingWell

Biryanis are rice-based casseroles that combine a saucy meat, vegetable or legume curry with basmati rice, whole spices, nuts and raisins. This particular dish is a nutritional powerhouse, thanks to the mustard greens and chickpeas. Look for the specialty spices--cardamom pods, saffron and garam masala--in the spice section of well-stocked supermarkets or online at penzeys.com.

Basmati Rice & Curry Casserole

Mini Shepherd's Pies

From EatingWell

In EatingWell's take on Shepherd's Pie, we replace the potato topping with convenient, delicious frozen squash puree. And they're baked in individual ramekins to guarantee perfectly sized servings and help you get it on the table fast.

Mini Shepherd's Pies

Tex-Mex Summer Squash Casserole

From EatingWell

Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.

Tex-Mex Summer Squash Casserole

Quick Cassoulet

From EatingWell

Inspired by the rustic--and time-consuming--French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.

Quick Cassoulet

Gratin of Zucchini & Tomatoes

From EatingWell

Two of summer's stellar vegetables are layered here, along with a few other choice ingredients, to make a delicious baked gratin. As soon as it's pulled from the oven, fresh Parmesan cheese is sprinkled over the top.

Gratin of Zucchini & Tomatoes

Mango Bread Pudding with Chai Spices

From EatingWell

There is nothing as comforting as a bowl brimming with warm bread pudding. Add mangoes and spices inspired by the world's love affair with Indian chai (tea), and you will make every excuse in the book to indulge in this soothing, after-dinner treat.

Mango Bread Pudding with Chai Spices

Savory Bread Pudding with Spinach & Mushrooms

From EatingWell

Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert. It's equally comforting turned savory, enriched with cheese and studded with vegetables.

Savory Bread Pudding with Spinach & Mushrooms

Shrimp Tamale Casserole with Three Sisters Black Mole

From EatingWell

This version of tamales, made into a casserole rather than little cornhusk-wrapped bundles, can be whipped up in minutes and has the same great taste and texture of traditional tamales. It's filled with shrimp here, but this is a forgiving recipe that works well stuffed with whatever you like. Quick-cooking seafood, such as scallops, cheese or even some of the mole also make great fillings. Serve the casserole topped with Three Sisters Black Mole or your favorite salsa. Adapted from Chef Jesus Gonzalez, Chef of La Cocina Que Canta at Rancho La Puerta.

Shrimp Tamale Casserole with Three Sisters Black Mole

Creamed Corn

From EatingWell

Our take on this classic is subtly flavored and every bit as creamy as the full-fat original.

Creamed Corn

Turkey Kibbeh

From EatingWell

Kibbeh, a seasoned lamb and bulgur mixture, is one of the national dishes of Lebanon. It's often served raw, drizzled with olive oil, with slices of sharp white onion and fresh pita bread alongside, but is also baked or stuffed and deep-fried. This baked version uses lean ground turkey to cut fat and finely shredded zucchini to keep it moist while baking. Make it a meal: serve with toasted pita bread and a salad tossed with a lemon vinaigrette.

Turkey Kibbeh

Sunday Sausage Strata

From EatingWell

The "strata" in this classic casserole are layers of bread, cheese and sausage baked in an egg-rich pudding.

Sunday Sausage Strata

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