12 Small Casserole Recipes for Two That Fit Any Weeknight

Small casserole recipes for two solve the weeknight problem of too many leftovers and too much cleanup. A small baking dish lets the sauce stay concentrated, the top get browned, and the whole dinner come out of one pan while it is still hot. The versions below take that same foundation in different directions, from creamy rice and noodles to spicy enchiladas and a breakfast bake.

Start with classic chicken and rice if you want the most familiar bowl. Go for the spicy enchilada casserole when you want heat, the Greek lemon rice when you want it brighter, and the breakfast turkey sausage bake if dinner is not the plan.

Which Small Casserole Should You Make?

Classic Chicken and Rice Casserole for Two

This is the one you make when you want the creamiest, most familiar version. I go a little heavy on the paprika because it gives the rice a warm color without turning the whole dish spicy.

Ingredients (makes 2 servings)

• Cooked chicken breast, shredded: 225 g (2 cups)
• Long grain white rice, uncooked: 100 g (1/2 cup)
• Condensed cream of chicken soup: 295 g (10.5 oz)
• Chicken stock: 240 ml (1 cup)
• Frozen peas and carrots: 130 g (1 cup)
• Yellow onion and garlic, both finely diced: 1 small onion and 2 cloves
• Sharp cheddar, shredded: 75 g (3/4 cup)
• Unsalted butter: 2 tbsp
• Salt and black pepper: 1/2 tsp and 1/4 tsp
• Paprika: 1/2 tsp

Instructions

Step 1: Set your oven to 375F (190C) and butter a 1.5 quart baking dish with a little of the 2 tbsp butter. Melt the rest of the butter in a large skillet over medium heat, then cook the small diced onion and garlic for about 6 minutes, until they turn soft and sweet.

Step 2: Stir in the 100 g (1/2 cup) of uncooked rice and let it toast for 2 minutes. You want the grains to go slightly chalky but not brown, so keep them moving in the pan.

Step 3: Pour in the 240 ml (1 cup) of chicken stock and the 295 g (10.5 oz) of cream of chicken soup, then add the 130 g (1 cup) of frozen peas and carrots, the 225 g (2 cups) of chicken, the 1/2 tsp paprika, and the salt and pepper. Bring it to a gentle simmer, about 3 minutes, then turn off the heat.

Step 4: Scrape the mixture into your buttered baking dish and press it into an even layer. Sprinkle the 75 g (3/4 cup) of cheddar over the top, then cover the dish tightly with foil and bake for 30 minutes.

Step 5: Pull off the foil and bake for another 10 minutes, until the top is browned at the edges and the rice has absorbed the liquid. Let it sit for 5 minutes so the sauce settles, then serve hot in wide bowls.

Beef and Mushroom Noodle Casserole for Two

You get a deep, savory sauce here without any fuss, because the mushrooms and tomato paste do most of the work. This version makes a little extra on purpose, so tomorrow’s lunch is already handled.

Ingredients (makes 3 portions)

• Lean ground beef: 340 g (12 oz)
• Cremini mushrooms, sliced: 200 g (7 oz)
• Egg noodles: 170 g (6 oz)
• Beef stock: 180 ml (3/4 cup)
• Full fat sour cream: 120 ml (1/2 cup)
• Onion and garlic, both finely diced: 1 small onion and 2 cloves
• Tomato paste: 2 tbsp
• Sharp cheddar or Gruyere, shredded: 75 g (3/4 cup)
• Vegetable oil: 1 tbsp
• Salt and black pepper: 1/2 tsp and 1/4 tsp

Instructions

Step 1: Boil the 170 g (6 oz) of egg noodles in salted water for 2 minutes less than the package says. You want them slightly underdone because they will keep cooking in the oven.

Step 2: Heat the 1 tbsp vegetable oil in an oven safe skillet over medium high heat. Add the 340 g (12 oz) of lean ground beef and cook, breaking it up, for 7 minutes, until the pink is gone and the edges start to crisp.

Step 3: Lower the heat to medium and drop in the 200 g (7 oz) of sliced cremini mushrooms and the diced onion and garlic. Cook for 8 minutes, stirring now and then, until the mushroom liquid has released and evaporated.

Step 4: Stir in the 2 tbsp tomato paste and the salt and pepper, then pour in the 180 ml (3/4 cup) of beef stock. Scrape up any browned bits from the bottom of the pan, and let the sauce simmer for 4 minutes, until it thickens slightly.

Step 5: Fold in the drained noodles and the 120 ml (1/2 cup) of sour cream, then turn off the heat so the sour cream does not separate. Sprinkle the 75 g (3/4 cup) of cheese over the top and slide the skillet under a hot broiler for 3 minutes, until the cheese melts and blisters. Serve right from the pan.

Turkey and Quinoa Broccoli Casserole for Two

You still get a creamy baked dinner, but the quinoa keeps it from feeling heavy. I like this one on nights when I want something with more protein and fewer soft noodles.

Ingredients (makes 2 individual casseroles)

• Lean ground turkey: 340 g (12 oz)
• Quinoa, rinsed: 90 g (1/2 cup)
• Broccoli florets, chopped small: 200 g (7 oz)
• Chicken stock: 180 ml (3/4 cup)
• Plain Greek yogurt: 120 g (1/2 cup)
• Onion and garlic, both finely diced: 1 small onion and 2 cloves
• Dijon mustard: 1 tsp
• Sharp cheddar, shredded: 75 g (3/4 cup)
• Vegetable oil: 1 tbsp
• Salt, black pepper, and smoked paprika: 1/2 tsp, 1/4 tsp, and 1/2 tsp

Instructions

Step 1: Set your oven to 375F (190C) and lightly oil two small baking dishes. Rinse the 90 g (1/2 cup) of quinoa under cool water, then let it drain while you start the turkey.

Step 2: Warm the 1 tbsp vegetable oil in a skillet over medium heat. Add the 340 g (12 oz) of ground turkey and the diced onion and garlic, and cook for 8 minutes, breaking up the meat, until the turkey is no longer pink.

Step 3: Stir in the drained quinoa, the 180 ml (3/4 cup) of chicken stock, the Dijon mustard, salt, pepper, and smoked paprika. Bring the whole mixture to a gentle bubble, then lower the heat, cover, and let it cook for 12 minutes.

Step 4: Fold in the 200 g (7 oz) of chopped broccoli and the 120 g (1/2 cup) of Greek yogurt. You will see the sauce turn creamy immediately, and the residual heat will soften the broccoli just enough.

Step 5: Divide the mixture between your two baking dishes and top each with half of the 75 g (3/4 cup) of cheddar. Bake for 15 minutes, until the cheese melts and the edges look set. Serve the small casseroles hot, right in their own dishes.

Tuna Noodle Casserole for Two

This is the pantry version you can make without a trip to the store. It comes together fast, and the buttered breadcrumbs give you that crisp top you actually want.

Ingredients (makes 2 servings)

• Canned tuna in water, drained: 240 g (8.5 oz)
• Egg noodles: 140 g (5 oz)
• Condensed cream of mushroom soup: 295 g (10.5 oz)
• Whole milk: 120 ml (1/2 cup)
• Frozen peas: 130 g (1 cup)
• Onion, finely diced: 1 small
• Sharp cheddar, shredded: 50 g (1/2 cup)
• Butter: 3 tbsp
• Plain breadcrumbs: 40 g (1/2 cup)
• Salt and black pepper: 1/4 tsp and 1/4 tsp

Instructions

Step 1: Boil the 140 g (5 oz) of egg noodles in salted water until just shy of done, about 5 minutes. You will finish the cooking in the oven, so drain them while they still have a little chew.

Step 2: Melt 1 tbsp of the butter in a skillet over medium heat. Add the small diced onion and cook for 5 minutes, stirring once or twice, until it looks translucent around the edges.

Step 3: Pour in the 295 g (10.5 oz) of cream of mushroom soup and the 120 ml (1/2 cup) of milk, then add the 130 g (1 cup) of frozen peas, the drained tuna, salt, and pepper. Fold in the drained noodles and turn off the heat.

Step 4: Melt the remaining 2 tbsp butter and toss it with the 40 g (1/2 cup) of breadcrumbs in a small bowl. Scrape the noodle mixture into a 1.5 quart baking dish and spread it level.

Step 5: Top the casserole with the 50 g (1/2 cup) of cheddar, then scatter the buttered breadcrumbs across the cheese. Bake at 375F (190C) for 20 minutes, until the top is deeply golden and the edges are bubbling. Serve hot.

Cheesy Cauliflower and Chickpea Casserole for Two

This one turns two humble ingredients into a proper meatless main. The chickpeas give the creamy sauce some bite, and the cauliflower soaks up all the sharp cheddar flavor.

Ingredients (makes 3 servings)

• Cauliflower florets, chopped bite size: 400 g (14 oz)
• Chickpeas, drained and rinsed: 425 g (15 oz)
• Whole milk: 240 ml (1 cup)
• Sharp cheddar, shredded: 100 g (1 cup)
• All purpose flour: 2 tbsp
• Onion and garlic, both finely diced: 1 small onion and 2 cloves
• Dijon mustard: 1 tsp
• Unsalted butter: 2 tbsp
• Panko breadcrumbs: 30 g (1/3 cup)
• Salt and black pepper: 1/2 tsp and 1/4 tsp

Instructions

Step 1: Set your oven to 400F (200C) and butter a 1.5 quart baking dish. Melt the 2 tbsp butter in a saucepan over medium heat, then cook the diced onion and garlic for 5 minutes, until they are very soft.

Step 2: Whisk in the 2 tbsp flour and let it cook for 2 minutes, so the raw taste disappears. Pour in the 240 ml (1 cup) of milk slowly, whisking the whole time, and keep cooking for 4 minutes, until the sauce coats the back of a spoon.

Step 3: Remove the pan from the heat and stir in the Dijon mustard, salt, pepper, and 75 g (3/4 cup) of the cheddar. Let the cheese melt into the sauce while you prep the vegetables.

Step 4: Fold the 400 g (14 oz) of cauliflower and the 425 g (15 oz) of chickpeas into the sauce. You want every piece coated, so stir gently but thoroughly, then scrape it all into your buttered dish.

Step 5: Mix the remaining 25 g (1/4 cup) of cheddar with the 30 g (1/3 cup) of panko and sprinkle that over the top. Bake for 25 minutes, until the cauliflower is tender when pierced and the top is a deep golden brown. Spoon it into shallow bowls while it is still bubbling.

Spicy Chicken Enchilada Casserole for Two

You get the layered, saucy effect of enchiladas without the rolling. I keep the chili powder and cumin generous here, so the dish reads hot and smoky rather than just cheesy.

Ingredients (makes 2 servings)

• Cooked chicken breast, shredded: 225 g (2 cups)
• Corn tortillas: 6 small
• Red enchilada sauce: 340 ml (12 oz)
• Black beans, drained and rinsed: 200 g (7 oz)
• Frozen corn: 100 g (3/4 cup)
• Monterey Jack, shredded: 100 g (1 cup)
• Onion and garlic, both finely diced: 1 small onion and 2 cloves
• Chili powder: 1 tsp
• Ground cumin: 1/2 tsp
• Vegetable oil: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp vegetable oil in a skillet over medium heat. Add the diced onion and garlic, and cook for 6 minutes, until the onion is soft and starting to brown at the edges.

Step 2: Stir in the 1 tsp chili powder and 1/2 tsp cumin, then add the 225 g (2 cups) of shredded chicken, the 200 g (7 oz) of black beans, and the 100 g (3/4 cup) of corn. Let everything warm through for 4 minutes, then turn off the heat.

Step 3: Spread a third of the 340 ml (12 oz) of enchilada sauce in a small 8 inch square baking dish. Lay 2 corn tortillas over the sauce, tearing them if you need them to fit, then spoon half of the chicken mixture over the tortillas.

Step 4: Repeat with 2 more tortillas, the rest of the chicken mixture, and another third of the sauce. Top with the last 2 tortillas, the remaining sauce, and scatter the 100 g (1 cup) of Monterey Jack over everything.

Step 5: Bake at 375F (190C) for 20 minutes, until the cheese is melted and the sauce bubbles at the edges. Let it sit for 5 minutes, then cut it into squares and serve with a spoon, not a spatula.

Chicken Sausage Pepper Orzo Casserole for Two

The orzo drinks up the sausage juices and tomato paste, so every bite stays savory and slightly sweet from the peppers. You can use any chicken sausage you like, but a spicy one works best here.

Ingredients (makes 3 portions)

• Cooked chicken sausage, sliced into half moons: 340 g (12 oz)
• Orzo: 150 g (3/4 cup)
• Chicken stock: 300 ml (1 1/4 cups)
• Red and yellow bell peppers, sliced: 1 large pepper total
• Onion, finely diced: 1 small
• Garlic, minced: 2 cloves
• Tomato paste: 2 tbsp
• Dried oregano: 1 tsp
• Mozzarella, shredded: 75 g (3/4 cup)
• Olive oil: 1 tbsp
• Salt and black pepper: 1/2 tsp and 1/4 tsp

Instructions

Step 1: Heat the 1 tbsp olive oil in a wide oven safe skillet over medium heat. Drop in the 340 g (12 oz) of sliced chicken sausage and let it brown for 5 minutes, turning once, until the edges look crisp.

Step 2: Push the sausage to one side and add the sliced bell peppers and the diced onion. Cook for 6 minutes, stirring the vegetables only, until they soften and pick up some color from the pan.

Step 3: Stir in the minced garlic, 2 tbsp tomato paste, and 1 tsp oregano, then pour in the 300 ml (1 1/4 cups) of chicken stock. Add the 150 g (3/4 cup) of orzo and the salt and pepper, and bring the whole skillet to a steady simmer.

Step 4: Lower the heat, cover, and cook for 12 minutes, stirring halfway through so the orzo does not stick to the bottom. You want the liquid nearly absorbed and the orzo just tender.

Step 5: Turn off the heat and scatter the 75 g (3/4 cup) of mozzarella over the top. Slide the skillet under a hot broiler for 2 minutes, until the cheese is melted and lightly browned. Serve straight from the pan.

Spinach Artichoke Chicken Casserole for Two

This tastes like the warm dip, but built into a full dinner. The artichokes bring a tangy edge that keeps the cream cheese from tasting too heavy.

Ingredients (makes 2 servings)

• Cooked chicken breast, diced: 225 g (2 cups)
• Frozen chopped spinach, thawed and squeezed dry: 200 g (7 oz)
• Canned artichoke hearts, drained and quartered: 200 g (7 oz)
• Cream cheese, softened: 120 g (4 oz)
• Sour cream: 80 ml (1/3 cup)
• Mozzarella, shredded: 75 g (3/4 cup)
• Parmesan, grated: 30 g (1/3 cup)
• Garlic, minced: 2 cloves
• Onion, finely diced: 1 small
• Chicken stock: 60 ml (1/4 cup)
• Salt and black pepper: 1/4 tsp and 1/4 tsp

Instructions

Step 1: Set your oven to 350F (175C) and lightly grease a small 8 inch baking dish. In a large bowl, beat the 120 g (4 oz) of cream cheese and the 80 ml (1/3 cup) of sour cream together until smooth, about 1 minute.

Step 2: Add the 60 ml (1/4 cup) of chicken stock, the minced garlic, the diced onion, salt, and pepper. Stir in the 200 g (7 oz) of squeezed spinach, the artichoke quarters, and the 225 g (2 cups) of chicken.

Step 3: Fold in half of the 75 g (3/4 cup) of mozzarella and half of the 30 g (1/3 cup) of Parmesan, then scrape the mixture into your dish and spread it level. You want the spinach pieces distributed evenly, not clumped together.

Step 4: Scatter the remaining mozzarella and Parmesan over the top. Bake for 25 minutes, until the cheese is fully melted and the center looks set when you give the dish a gentle shake.

Step 5: Switch your oven to broil for 1 minute to brown the top, watching closely so it does not scorch. Serve the casserole hot with a spoon, letting the creamy edges be the best part.

Beef Shepherd’s Pie Casserole for Two

A proper shepherd’s pie in a smaller dish, with a rich beef filling under buttery mashed potatoes. This one takes a few extra minutes because you make the topping, but the payoff is exactly right.

Ingredients (makes 2 servings)

• Lean ground beef: 340 g (12 oz)
• Frozen mixed peas and carrots: 200 g (7 oz)
• Beef stock: 120 ml (1/2 cup)
• Tomato paste: 2 tbsp
• Onion and garlic, both finely diced: 1 small onion and 2 cloves
• Russet potatoes, peeled and cubed: 450 g (1 lb)
• Unsalted butter: 3 tbsp
• Whole milk: 60 ml (1/4 cup)
• Sharp cheddar, shredded: 40 g (1/3 cup)
• Salt and black pepper: 1/2 tsp and 1/4 tsp

Instructions

Step 1: Boil the 450 g (1 lb) of peeled potato cubes in salted water for 15 minutes, until they slide off a fork when pierced. Warm the 60 ml (1/4 cup) of milk and 2 tbsp of the butter in a small pan, then mash the drained potatoes with that mixture and the salt and pepper.

Step 2: While the potatoes boil, set your oven to 400F (200C). Melt the remaining 1 tbsp butter in a skillet over medium high heat, then add the 340 g (12 oz) of lean ground beef and cook for 7 minutes, until browned and crumbly.

Step 3: Add the diced onion and garlic and cook for 4 minutes, until they soften. Stir in the 2 tbsp tomato paste and the 200 g (7 oz) of frozen peas and carrots, then pour in the 120 ml (1/2 cup) of beef stock and simmer for 5 minutes, until the liquid reduces.

Step 4: Spoon the beef mixture into a 1.5 quart baking dish and press it into an even layer. Spread the mashed potatoes over the top, then use a fork to rough them up into peaks.

Step 5: Scatter the 40 g (1/3 cup) of cheddar over the potatoes and bake for 20 minutes, until the top is browned and the filling bubbles at the sides. Let it rest for 5 minutes, then serve hot in large spoonfuls.

Sweet Potato Black Bean Casserole for Two

This one has no dairy at all, but it still comes out rich from the roasted sweet potatoes and the spiced tomato sauce. The lime and cilantro at the end wake the whole dish up.

Ingredients (makes 4 small portions)

• Sweet potatoes, peeled and cubed small: 450 g (1 lb)
• Black beans, drained and rinsed: 425 g (15 oz)
• Frozen corn: 150 g (1 cup)
• Crushed tomatoes: 400 g (14 oz)
• Onion and garlic, both finely diced: 1 small onion and 2 cloves
• Chili powder: 2 tsp
• Ground cumin: 1 tsp
• Olive oil: 2 tbsp
• Fresh lime juice: 2 tbsp
• Salt: 1/2 tsp
• Fresh cilantro, chopped: a handful

Instructions

Step 1: Heat your oven to 400F (200C). Toss the 450 g (1 lb) of sweet potato cubes with 1 tbsp of the olive oil and spread them in a small roasting pan. Roast for 20 minutes, turning once, until they are browned at the edges and tender inside.

Step 2: Warm the remaining 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and garlic and cook for 6 minutes, until the onion is soft and smells sweet.

Step 3: Stir in the 2 tsp chili powder, 1 tsp cumin, and 1/2 tsp salt, then add the 400 g (14 oz) of crushed tomatoes, the 425 g (15 oz) of black beans, and the 150 g (1 cup) of corn. Let the sauce simmer for 8 minutes, stirring occasionally, so the flavors come together.

Step 4: Fold the roasted sweet potatoes into the sauce and scrape it all into a small 8 inch baking dish. Bake for 15 minutes, until the top is slightly darkened and the edges are bubbling.

Step 5: Remove the dish from the oven and pour the 2 tbsp lime juice over the top, then scatter the chopped cilantro across the surface. Serve it in shallow bowls while it is still hot.

Breakfast Turkey Sausage Egg Casserole for Two

This one proves the small casserole format works in the morning too. You get soft eggs, browned turkey sausage, and melted cheese in a single dish, and it reheats well if you have any left.

Ingredients (makes 2 servings)

• Turkey breakfast sausage: 225 g (8 oz)
• Large eggs: 6
• Whole milk: 120 ml (1/2 cup)
• Bell pepper, finely diced: 1 small
• Onion, finely diced: 1 small
• Baby spinach, roughly chopped: 60 g (2 oz)
• Cheddar, shredded: 75 g (3/4 cup)
• Butter: 1 tbsp
• Dried thyme: 1/2 tsp
• Salt and black pepper: 1/2 tsp and 1/4 tsp

Instructions

Step 1: Warm the 1 tbsp butter in a skillet over medium heat. Add the 225 g (8 oz) of turkey breakfast sausage and cook for 6 minutes, breaking it up, until it is browned and cooked through.

Step 2: Add the diced bell pepper and onion to the skillet and cook for 4 minutes, until they soften. Fold in the 60 g (2 oz) of chopped spinach and turn off the heat, letting the heat wilt it for about 1 minute.

Step 3: Whisk the 6 eggs in a large bowl with the 120 ml (1/2 cup) of milk, the dried thyme, salt, and pepper. Whisk until the yolks and whites are fully combined and the mixture looks slightly frothy.

Step 4: Scrape the sausage and vegetable mixture into a buttered 1.5 quart baking dish, then pour the egg mixture over the top. Sprinkle the 75 g (3/4 cup) of cheddar evenly over the surface.

Step 5: Bake at 350F (175C) for 28 minutes, until the eggs are just set in the center and the top is golden. Let it cool for 5 minutes, then cut it into two large squares and serve warm.

Greek Chicken and Lemon Rice Casserole for Two

This is the brightest version in the group, with lemon, olives, and feta doing most of the seasoning. The rice stays soft but not sticky, and the whole dish feels lighter than a cream based casserole.

Ingredients (makes 3 portions)

• Cooked chicken breast, shredded: 225 g (2 cups)
• Long grain white rice, uncooked: 130 g (2/3 cup)
• Chicken stock: 320 ml (1 1/3 cups)
• Fresh lemon juice: 3 tbsp
• Lemon zest: 1 tsp
• Feta, crumbled: 75 g (3/4 cup)
• Kalamata olives, pitted and halved: 60 g (1/2 cup)
• Red onion, finely diced: 1 small
• Garlic, minced: 2 cloves
• Dried oregano: 1 tsp
• Olive oil: 2 tbsp
• Salt and black pepper: 1/2 tsp and 1/4 tsp

Instructions

Step 1: Set your oven to 375F (190C) and lightly oil a 1.5 quart baking dish. In a bowl, toss the 130 g (2/3 cup) of rice with 1 tbsp olive oil, the lemon zest, 1 tsp oregano, salt, and pepper.

Step 2: Warm the remaining 1 tbsp olive oil in a skillet over medium heat. Add the diced red onion and garlic and cook for 5 minutes, until the onion is soft and just starting to brown.

Step 3: Pour the onion mixture into the baking dish, then add the rice mixture, the 320 ml (1 1/3 cups) of chicken stock, and the 3 tbsp lemon juice. Stir once to combine, then cover the dish tightly with foil.

Step 4: Bake for 30 minutes, then lift the foil and scatter the 225 g (2 cups) of shredded chicken, the 60 g (1/2 cup) of olives, and most of the feta over the top. Press gently so the chicken sits just below the surface.

Step 5: Bake uncovered for another 10 minutes, until the rice is tender and the top looks dry but not crusty. Sprinkle the remaining feta over the top and serve hot, with extra lemon if you want it sharper.

The single move that makes or breaks any small casserole is how you handle the liquid. If the rice, noodles, or orzo go into the dish with too little stock or sauce, they will stay hard in the oven, so keep the base just a little looser than you think it should be before baking.

Pick the one that sounds like tonight, read the liquid line twice, and get the dish in the oven. You will be glad there are just enough leftovers for tomorrow, not a week.