10 Casserole Recipes for Dinner You Can Make on a Weeknight

These casserole recipes for dinner lean on the same idea: one pan, a short ingredient list, and a sauce that carries everything through a hot oven. Chicken, ground beef, tuna, or turkey turns tender while rice, noodles, or potatoes soak up the liquid, a crisp top gives contrast. The ten versions below take that foundation in different directions, from creamy rice to spicy quinoa.

Start with Classic Chicken and Rice Casserole for the benchmark bowl, pick Tuna Noodle Casserole with Peas for a pantry dinner, go for Skillet Shepherd’s Pie with Lamb when you want hearty, and try Zucchini Lasagna with Turkey and Ricotta for lower carbs.

Which Casserole Should You Make?

Classic Chicken and Rice Casserole

This is the one I make when I want dinner to feel settled, with no last minute decisions. The rice soaks up the mushroom sauce while the chicken stays tender under a layer of cheddar.

Ingredients (makes 6 servings)

• Cooked chicken, shredded: 450 g (1 lb, about 3 cups)
• Long grain white rice, uncooked: 200 g (1 cup)
• Cream of mushroom soup: 300 ml (1 1/4 cups)
• Chicken stock: 240 ml (1 cup)
• Yellow onion, small dice: 1 medium
• Celery ribs, small dice: 2
• Sharp cheddar, shredded: 160 g (1 1/2 cups)
• Unsalted butter: 30 g (2 tbsp)
• Fine salt and black pepper: to taste
• Butter, for the dish: 10 g (2 tsp)

Instructions

Step 1: Heat your oven to 375F (190C) and butter a 9×13 inch dish with the 10 g (2 tsp) of butter. That little bit of fat keeps the rice from sticking to the corners while the casserole bakes.

Step 2: Melt the 30 g (2 tbsp) unsalted butter in a skillet over medium heat, then cook the onion and celery until they go soft and sweet, about 6 minutes. You want the vegetables to release their moisture before the rice goes in, so the final dish doesn’t cook up dry.

Step 3: Stir the 200 g (1 cup) rice, 300 ml (1 1/4 cups) cream of mushroom soup, and 240 ml (1 cup) chicken stock into the skillet with the vegetables. Scrape the bottom of the pan as you stir, because those browned bits hold the flavor.

Step 4: Fold in the 450 g (1 lb) shredded chicken and half of the 160 g (1 1/2 cups) cheddar, then spread everything into your buttered dish. Cover tightly with foil and bake for 30 minutes, until the rice has absorbed most of the liquid.

Step 5: Uncover, sprinkle on the remaining cheddar, and bake another 15 minutes, until the top turns golden and bubbles around the edges. Let it sit for 5 minutes, then you can serve it hot with a simple green salad, and I go a little heavier on the pepper than most recipes call for.

Tuna Noodle Casserole with Peas

This is my pantry dinner, the casserole I can stir together when the fridge looks bare. Peas and potato chips give you little pops of sweetness and crunch.

Ingredients (makes 4 servings)

• Egg noodles, uncooked: 225 g (8 oz)
• Canned tuna in water, drained: 3 cans (each 142 g / 5 oz)
• Frozen peas: 150 g (1 cup)
• Cream of celery soup: 300 ml (1 1/4 cups)
• Whole milk: 120 ml (1/2 cup)
• Yellow onion, small dice: 1 small
• Sharp cheddar, shredded: 120 g (1 cup)
• Potato chips, coarsely crushed: 60 g (2 cups)
• Unsalted butter: 30 g (2 tbsp)
• Black pepper: 1/2 tsp

Instructions

Step 1: Bring a pot of salted water to a boil over high heat and cook the 225 g (8 oz) egg noodles for about 1 minute less than the package says, then drain them well. You want the noodles slightly underdone because they will finish in the oven.

Step 2: Melt the 30 g (2 tbsp) butter in the same pot over medium heat, add the onion, and cook it for 5 minutes, until it smells sweet and turns soft. Using the same pot saves you an extra pan, and that matters on a weeknight.

Step 3: Stir the 300 ml (1 1/4 cups) cream of celery soup, 120 ml (1/2 cup) milk, and 1/2 tsp black pepper into the onion, then fold in the 150 g (1 cup) peas and the 3 cans of drained tuna. You want the tuna to break into large flakes, not turn to mush, so fold gently with a spatula.

Step 4: Add the drained noodles to the sauce and toss everything until the noodles are coated, then transfer the mixture to a 2 quart baking dish. Spread the 120 g (1 cup) cheddar over the top.

Step 5: Scatter the 60 g (2 cups) crushed potato chips over the cheese and bake at 375F (190C) for 20 minutes, until the top is golden and the edges bubble. Serve hot from the dish, and you’ll get the crunch in every spoonful.

Ground Beef Tater Tot Hotdish

This one is pure Midwest comfort, no fuss and no fancy techniques. The tots go on raw so they get crunchy on top while the gravy side stays soft.

Ingredients (makes 8 servings)

• Lean ground beef: 900 g (2 lb)
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 3
• Frozen mixed vegetables (peas, carrots, corn, green beans): 300 g (2 cups)
• Cream of mushroom soup: 450 ml (1 3/4 cups)
• Worcestershire sauce: 2 tsp
• Sharp cheddar, shredded: 225 g (2 cups)
• Frozen tater tots: 700 g (1 1/2 lb)
• Fine salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Set your oven to 400F (205C) and heat a large skillet over medium high heat. Add the 900 g (2 lb) ground beef and cook for 8 minutes, breaking it into small crumbles, until no pink remains, then season with the 1 tsp salt and 1/2 tsp pepper.

Step 2: Stir the chopped onion and the 3 minced garlic cloves into the beef and cook for 5 minutes, until the onion softens and the pan smells sharp and savory. You can drain off any extra fat if the beef releases a lot, but a little bit helps the sauce.

Step 3: Remove the skillet from the heat, then stir in the 300 g (2 cups) frozen mixed vegetables, 450 ml (1 3/4 cups) cream of mushroom soup, and 2 tsp Worcestershire sauce. You want the mixture to look saucy, not stiff, because the tots will absorb some of that liquid as they bake.

Step 4: Spread the beef mixture into a 9×13 inch dish and cover it with the 225 g (2 cups) cheddar in an even layer. Arrange the 700 g (1 1/2 lb) tater tots in neat rows on top, and they should sit in a single layer so every tot gets crisp.

Step 5: Bake for 35 to 40 minutes, until the tots are deep golden and the sauce bubbles up around the edges. Let it stand for 5 minutes so you can cut it cleanly, then serve yourself a spoonful straight from the dish, because this is not a plated dinner.

Skillet Shepherd’s Pie with Lamb

I use lamb here because it gives the filling a savory, almost grassy depth that beef just does not reach. The potatoes go on top as a soft, buttery lid that catches the juices.

Ingredients (makes 5 servings)

• Ground lamb: 700 g (1 1/2 lb)
• Russet potatoes, peeled and cubed: 900 g (2 lb)
• Yellow onion, chopped: 1 medium
• Frozen peas and carrots: 300 g (2 cups)
• Tomato paste: 45 g (3 tbsp)
• Beef stock: 240 ml (1 cup)
• Worcestershire sauce: 1 tbsp
• Unsalted butter: 90 g (6 tbsp)
• Whole milk: 80 ml (1/3 cup)
• Fine salt and black pepper: to taste

Instructions

Step 1: Put the 900 g (2 lb) cubed potatoes in a large pot and cover them with cold salted water, then bring to a boil over high heat. Cook for 15 minutes, until a fork slides in easily, and drain well.

Step 2: While the potatoes cook, heat an ovenproof skillet over medium high heat and brown the 700 g (1 1/2 lb) ground lamb for 8 minutes, breaking it up with a spoon. You want the lamb to get some dark, crusty edges before you add the vegetables.

Step 3: Stir the chopped onion and 300 g (2 cups) frozen peas and carrots into the skillet and cook for 5 minutes, until the onion softens. Add the 45 g (3 tbsp) tomato paste, 240 ml (1 cup) beef stock, and 1 tbsp Worcestershire sauce, then simmer for 10 minutes until the liquid thickens into a glossy sauce.

Step 4: Mash the drained potatoes with the 90 g (6 tbsp) butter and 80 ml (1/3 cup) milk until they are smooth, then season with salt and pepper. Spoon the potatoes over the lamb mixture and use the back of your spoon to seal the edges.

Step 5: Slide the skillet into a 400F (205C) oven and bake for 20 minutes, until the potatoes are golden in spots and the filling bubbles. Rest it for 5 minutes, then serve in shallow bowls so you get a bit of the saucy bottom in every bite.

Chicken Enchilada Casserole with Black Beans

This version skips the rolling and layers the tortillas like lasagna, so it goes together in minutes. The black beans add a soft, earthy bite that stands up to the red sauce.

Ingredients (makes 6 servings)

• Cooked chicken, shredded: 675 g (1 1/2 lb)
• Black beans, drained and rinsed: 1 can (450 g / 15 oz)
• Corn tortillas, cut into wedges: 12
• Red enchilada sauce: 480 ml (2 cups)
• Sharp cheddar, shredded: 225 g (2 cups)
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 2
• Ground cumin: 1 tsp
• Vegetable oil: 15 ml (1 tbsp)
• Sour cream, for serving: to taste

Instructions

Step 1: Heat your oven to 375F (190C) and warm the 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Cook the chopped onion and 2 minced garlic cloves for 6 minutes, until they turn soft and smell sweet, then stir in the 1 tsp cumin and cook 30 seconds more.

Step 2: Add the 675 g (1 1/2 lb) shredded chicken, the drained black beans, and 480 ml (2 cups) red enchilada sauce to the skillet, then stir everything until it looks evenly coated. You can pull the skillet off the heat at this point, the filling is ready.

Step 3: Spread a third of the chicken mixture across the bottom of your 9×13 inch dish, then top with a third of the 12 tortilla wedges and a third of the 225 g (2 cups) cheddar. Repeat the layers twice more, ending with the cheese on top.

Step 4: Bake for 25 minutes, until the cheese melts and the sauce bubbles up around the edges. You can let it rest for 5 minutes so the layers settle.

Step 5: Serve hot with a spoonful of sour cream on each portion, and if you have fresh cilantro around, a small handful torn over the top makes the flavors brighter.

Caramelized Onion Chicken and Noodle Bake

This is the casserole I turn to when I want a little more elegance without a lot more work. The onions cook down until they are sweet and jammy, and they carry the whole dish.

Ingredients (makes 4 servings)

• Cooked chicken, shredded: 450 g (1 lb)
• Egg noodles, uncooked: 225 g (8 oz)
• Sweet onions, thinly sliced: 2 large (about 600 g)
• Unsalted butter: 60 g (4 tbsp)
• All purpose flour: 30 g (1/4 cup)
• Whole milk: 360 ml (1 1/2 cups)
• Beef stock: 120 ml (1/2 cup)
• Balsamic vinegar: 1 tsp
• Swiss cheese, shredded: 150 g (1 1/2 cups)
• Plain breadcrumbs: 30 g (1/3 cup)

Instructions

Step 1: Cook the 225 g (8 oz) egg noodles in salted boiling water for 2 minutes less than the package directs, then drain them and set aside. You want them firm because they will bake in a sauce, and no one wants mushy noodles.

Step 2: Melt the 60 g (4 tbsp) butter in a large skillet over medium low heat, then add the 2 large sliced onions and cook for 25 minutes, stirring every few minutes, until they turn deep golden and smell sweet. If the onions start to scorch, add a spoonful of water and lower the heat, because burnt onions taste bitter.

Step 3: Sprinkle the 30 g (1/4 cup) flour over the onions and stir for 1 minute, then slowly whisk in the 360 ml (1 1/2 cups) milk and 120 ml (1/2 cup) beef stock. Add the 1 tsp balsamic vinegar, and you will see the sauce thicken into a glossy base within a few minutes.

Step 4: Fold the 450 g (1 lb) shredded chicken and the drained noodles into the onion sauce, then transfer everything to your 2 quart baking dish. Top with the 150 g (1 1/2 cups) Swiss cheese and the 30 g (1/3 cup) breadcrumbs.

Step 5: Bake at 375F (190C) for 20 minutes, until the top is browned and the sauce bubbles at the edges. Serve warm with a green salad, and you will see how the sweet onions turn the ordinary chicken into something you will make again.

Broccoli Cheddar Rice Bake

This one is a great way to use up leftover rice, and it works as a main or a side. The broccoli stays bright green while the cheese sauce goes properly sharp.

Ingredients (makes 6 servings)

• Cooked long grain rice: 600 g (3 cups)
• Broccoli florets: 500 g (1 lb)
• Sharp cheddar, shredded: 225 g (2 cups)
• Unsalted butter: 45 g (3 tbsp)
• All purpose flour: 30 g (1/4 cup)
• Whole milk: 540 ml (2 1/4 cups)
• Garlic cloves, minced: 2
• Dijon mustard: 1 tsp
• Fine salt: 1/2 tsp
• Plain breadcrumbs: 20 g (1/4 cup)

Instructions

Step 1: Set your oven to 375F (190C) and lightly grease a 9×13 inch dish. Steam the 500 g (1 lb) broccoli florets for 4 minutes, just until they turn bright green and still feel firm, then drain them well.

Step 2: Melt the 45 g (3 tbsp) butter in a large saucepan over medium heat, add the 2 minced garlic cloves, and cook for 45 seconds, until you smell it turn fragrant but not brown. Whisk in the 30 g (1/4 cup) flour and cook for 1 minute.

Step 3: Slowly pour in the 540 ml (2 1/4 cups) milk while whisking, then simmer for 5 minutes, until the sauce coats the back of your spoon. Stir in 170 g (1 1/2 cups) of the cheddar, the 1 tsp Dijon mustard, and 1/2 tsp salt until smooth.

Step 4: Combine the 600 g (3 cups) cooked rice and the steamed broccoli in the prepared dish, then pour the cheese sauce over them and stir gently until everything is coated. You want the sauce to reach every grain of rice, so take your time folding it through.

Step 5: Sprinkle the remaining 55 g (1/2 cup) cheddar and the 20 g (1/4 cup) breadcrumbs over the top. Bake for 25 minutes, until the top is golden brown and the sauce bubbles, and you will smell it before you see it, then serve hot with extra pepper.

Green Chile Chicken and Corn Bake

This is the casserole to make when you need dinner on the table fast and the family wants bold flavor. Cream cheese melts into a sauce, the green chiles bring gentle heat, and the corn adds sweetness.

Ingredients (makes 4 servings)

• Cooked chicken, shredded: 450 g (1 lb)
• Cooked white rice: 450 g (2 1/2 cups)
• Diced green chiles, drained: 1 can (113 g / 4 oz)
• Frozen corn: 150 g (1 cup)
• Cream cheese, softened: 225 g (8 oz)
• Chicken stock: 120 ml (1/2 cup)
• Yellow onion, chopped: 1 small
• Garlic cloves, minced: 2
• Ground cumin: 1 tsp
• Monterey Jack cheese, shredded: 150 g (1 1/2 cups)

Instructions

Step 1: Heat your oven to 375F (190C) and cook the chopped onion in a large skillet over medium heat for 5 minutes, stirring often, until it softens and turns translucent. You do not need oil here, the onion’s own moisture carries it, but add a splash of water if it sticks.

Step 2: You can add the 225 g (8 oz) softened cream cheese, 120 ml (1/2 cup) chicken stock, the drained green chiles, 150 g (1 cup) corn, 2 minced garlic cloves, and 1 tsp cumin right into the skillet. Stir for 3 minutes, until the cream cheese melts into a smooth, pale green sauce.

Step 3: Fold in the 450 g (1 lb) shredded chicken and 450 g (2 1/2 cups) cooked rice, then spread the mixture into a 2 quart baking dish. You want the sauce to coat each grain, so keep folding until no dry rice remains at the bottom.

Step 4: Cover the top with the 150 g (1 1/2 cups) Monterey Jack and bake for 20 minutes, until the cheese melts and the edges bubble. Serve hot with a spoon, and you get a creamy, smoky bite in every scoop.

Zucchini Lasagna with Turkey and Ricotta

This bakes up like a lasagna but swaps the noodles for thin planks of zucchini, so it is lighter and still gives you all the layers. The turkey stays lean and the ricotta keeps the whole thing creamy.

Ingredients (makes 6 servings)

• Zucchini, sliced lengthwise into 6 mm (1/4 inch) planks: 4 medium (about 1.2 kg / 2 1/2 lb)
• Ground turkey: 700 g (1 1/2 lb)
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 3
• Marinara sauce: 700 ml (3 cups)
• Ricotta cheese: 450 g (15 oz)
• Egg: 1 large
• Mozzarella, shredded: 225 g (2 cups)
• Italian seasoning: 1 tbsp
• Fine salt: 3/4 tsp

Instructions

Step 1: Heat your oven to 400F (205C) and lay the zucchini planks on two baking sheets. Sprinkle them with 1/4 tsp of the salt and let them sit for 15 minutes, then pat them dry with a paper towel so the casserole does not turn watery.

Step 2: You can brown the 700 g (1 1/2 lb) ground turkey in a large skillet over medium high heat for 8 minutes, breaking it up with a spoon, until no pink remains. Stir in the chopped onion and 3 minced garlic cloves and cook for 5 minutes, then add the 700 ml (3 cups) marinara and 1 tbsp Italian seasoning.

Step 3: Mix the 450 g (15 oz) ricotta, the egg, and the remaining 1/2 tsp salt in a bowl until smooth. You want this mixture spreadable, so beat it well with a fork or a whisk.

Step 4: Spread a third of the turkey sauce in the bottom of your 9×13 inch dish, then layer half the zucchini, half the ricotta mixture, and half the 225 g (2 cups) mozzarella. Repeat the layers once more and finish with the last third of the sauce and the last of the mozzarella.

Step 5: Bake for 35 minutes, until the cheese is browned and the sauce bubbles up the sides. Let it rest for 10 minutes so the layers hold together, then you can cut into squares and serve warm, because the zucchini needs that time to settle.

Southwestern Quinoa and Black Bean Bake

This is a vegetarian bake that still feels like a real dinner, with quinoa standing in for rice and a salsa based sauce that carries heat and acidity. It is also the one to choose for meal prep because it reheats beautifully.

Ingredients (makes 8 servings)

• Quinoa, uncooked: 300 g (1 1/2 cups)
• Black beans, drained and rinsed: 2 cans (each 450 g / 15 oz)
• Frozen corn: 250 g (1 1/2 cups)
• Red bell pepper, small dice: 1 large
• Yellow onion, chopped: 1 medium
• Salsa: 480 ml (2 cups)
• Ground cumin: 2 tsp
• Chili powder: 1 tbsp
• Cheddar cheese, shredded: 180 g (1 1/2 cups)
• Fresh cilantro, chopped: a handful, for serving

Instructions

Step 1: Rinse the 300 g (1 1/2 cups) quinoa in a fine mesh strainer, then cook it in salted water according to the package directions, about 15 minutes. You want the grains to open and turn soft, then drain off any extra water.

Step 2: While the quinoa cooks, you can warm a splash of oil in a large skillet over medium heat and cook the chopped onion and the 1 large red bell pepper for 8 minutes, until they soften and the pepper turns sweet. Stir in the 2 tsp cumin and 1 tbsp chili powder and cook for 30 seconds, until the spices smell toasty.

Step 3: Add the 2 cans of black beans, 250 g (1 1/2 cups) frozen corn, and 480 ml (2 cups) salsa to the skillet, then simmer for 5 minutes. You want the corn to thaw through and the beans to take on the sauce.

Step 4: Combine the cooked quinoa and the vegetable mixture in a large bowl, then spread it into your 9×13 inch dish. Top with the 180 g (1 1/2 cups) cheddar.

Step 5: Bake at 375F (190C) for 25 minutes, until the cheese melts and the edges look set. Scatter the chopped cilantro over the top and serve hot, and you will notice the quinoa keeps a slight chew even after baking.

The one thing that makes or breaks these casseroles is the sauce level before baking. Rice, noodles, and quinoa keep drinking liquid, so the base should look a little wetter than you think.

Pick the one that matches what you have in the fridge and how much time you have. Let it bubble, pull it out, and enjoy dinner without a pile of pans.