10/01/2026
Casserole Recipes
Chicken Fajita Casserole Recipe
Ingredients
- 3 cups cooked chicken, shredded
- 2 bell peppers (red and green), sliced
- 1 medium onion, sliced
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup salsa
- 1½ cups shredded Mexican cheese blend
- 2 cups cooked white rice
- 1 tbsp olive oil
- 2 tbsp fajita seasoning
- ½ cup sour cream
- Salt and black pepper to taste
Serves: 6 | Bake Time: 30 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Heat the olive oil in a skillet over medium-high heat and sauté the sliced bell peppers and onion for 4–5 minutes until slightly softened. Add the shredded chicken and fajita seasoning, stirring until evenly coated. In a large bowl, combine the cream of chicken soup, salsa, and sour cream until smooth, then stir in the seasoned chicken and vegetables. Spread the cooked rice evenly across the prepared baking dish and spoon the creamy chicken fajita mixture over it. Gently mix the layers and sprinkle the shredded Mexican cheese evenly over the top. Cover loosely with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until the cheese is melted and lightly golden. Let rest for 5 minutes before serving.
Philly Cheesesteak Tater Tot Casserole Recipe
Ingredients
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 bag (32 oz) frozen tater tots
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- ½ cup milk
- Salt and black pepper to taste
Serves: 6 | Bake Time: 40 minutes
How to Make: Preheat the oven to 425°F (220°C) and lightly grease a 9x13-inch baking dish. Heat the olive oil in a large skillet over medium-high heat and cook the thinly sliced beef for 3–4 minutes until browned, then transfer to a plate. In the same skillet, sauté the onion and bell pepper for 4–5 minutes until softened, then add the minced garlic and cook for another 30 seconds. Return the beef to the skillet and stir in the Worcestershire sauce, cream of mushroom soup, milk, and half of the provolone cheese. Spread the creamy beef mixture evenly in the baking dish and sprinkle with the remaining provolone and half of the mozzarella. Arrange the frozen tater tots in a single layer over the filling and bake uncovered for 30–35 minutes until golden and crispy. Sprinkle the remaining mozzarella over the top and bake for another 5 minutes until melted. Let rest briefly before serving.
Million Dollar Spaghetti Recipe
Ingredients
- 12 oz spaghetti
- 1 lb ground beef
- 1 jar (24 oz) marinara sauce
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- Salt and black pepper to taste
Serves: 8 | Bake Time: 45 minutes
How to Make: Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Cook the spaghetti in salted boiling water until just al dente, then drain. Heat the olive oil in a skillet over medium-high heat and cook the ground beef and diced onion until browned, then drain excess grease. Add the garlic, marinara sauce, and Italian seasoning, and simmer for 5 minutes. In a separate bowl, mix the softened cream cheese, sour cream, and Parmesan until smooth. Toss the cooked spaghetti with half of the meat sauce and spread half of it in the baking dish. Spoon the cream cheese mixture evenly over the pasta, add the remaining spaghetti, and spread the remaining meat sauce over the top. Sprinkle with mozzarella cheese, cover with foil, and bake for 30 minutes. Uncover and bake for another 10–15 minutes until golden and bubbling. Let rest for 5–10 minutes before serving.
Meatball Casserole Recipe
Ingredients
- 1 lb frozen fully cooked or homemade meatballs
- 1 jar (24 oz) marinara sauce
- 2 cups cooked rigatoni or penne pasta
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
Serves: 6 | Bake Time: 35 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. If using frozen meatballs, thaw them according to package directions. Heat the olive oil in a skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant. Add the marinara sauce, Italian seasoning, and meatballs, then simmer for approximately 5–7 minutes until heated through. In a large mixing bowl, combine the cooked pasta with half of the meatball sauce and half of the mozzarella cheese. Transfer the mixture to the prepared baking dish and arrange the meatballs evenly over the pasta. Spoon the remaining marinara sauce over everything and sprinkle with the remaining mozzarella and grated Parmesan cheese. Cover loosely with foil and bake for 20 minutes, then uncover and bake for another 10–15 minutes until the cheese is melted and lightly browned. Garnish with freshly chopped parsley and serve hot.
Chicken Cordon Bleu Casserole Recipe
Ingredients
- 3 cups cooked chicken, shredded
- 1½ cups cooked ham, diced
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup milk
- 2 cups shredded Swiss cheese
- 1 cup seasoned breadcrumbs
- 2 tbsp unsalted butter, melted
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp dried parsley
- Salt and black pepper to taste
Serves: 6 | Bake Time: 35 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. In a large mixing bowl, whisk together the cream of chicken soup, milk, Dijon mustard, garlic powder, dried parsley, salt, and black pepper until smooth. Add the shredded chicken, diced ham, and 1 cup of Swiss cheese, stirring until everything is evenly coated in the creamy sauce. Spread the mixture evenly into the prepared baking dish and sprinkle the remaining Swiss cheese over the top. In a separate bowl, combine the seasoned breadcrumbs with the melted butter and toss until evenly moistened. Sprinkle the buttery breadcrumbs evenly over the casserole to create a golden, crispy topping. Cover loosely with foil and bake for 20 minutes, then uncover and continue baking for another 15 minutes until the filling is bubbling and the breadcrumbs are golden brown. Let rest for 5 minutes before serving.
Cauliflower Mac and Cheese Casserole Recipe
Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- Salt and black pepper to taste
Serves: 6 | Bake Time: 25 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease an 8x11-inch baking dish. Bring a large pot of salted water to a boil and cook the cauliflower florets for approximately 5–6 minutes until just tender, then drain thoroughly and pat dry to prevent a watery casserole. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Gradually add the milk while whisking continuously until the sauce becomes smooth and slightly thickened. Reduce the heat to low and stir in 1½ cups of cheddar cheese, the Parmesan, garlic powder, onion powder, paprika, salt, and black pepper until melted. Place the cauliflower in the prepared baking dish and pour the cheese sauce evenly over the florets, gently tossing to coat. Sprinkle the remaining cheddar cheese over the top and bake uncovered for 20–25 minutes until bubbling and lightly golden. Let rest for 5 minutes before serving.
Recipe made by: Easy Steps Recipes
