School nights can get hectic fast, and having dinner already assembled makes the evening much easier. These make-ahead casseroles are filling, family-friendly meals you can prep earlier, refrigerate, and bake when everyone is ready to eat.
From cheesy beef casseroles and baked pasta to chicken, turkey, tuna, and sausage dinners, there is plenty of variety for the week. Many also work well for leftovers, so one casserole can cover dinner and an easy lunch the next day. If you like planning meals ahead, these crockpot freezer dump meals are another practical option.
1. Cheeseburger Casserole
Cheeseburger casserole turns familiar burger flavors into a warm, cheesy dinner that is much easier to serve to the whole family. Ground beef, pasta, tomato sauce, cheddar, and simple seasonings come together in one satisfying baking dish.
Prepare the beef and pasta mixture ahead, spread it into your casserole dish, and refrigerate it covered. When dinner time arrives, add the cheese and bake until bubbling around the edges and golden on top.
2. Baked Ziti
Baked ziti is one of the easiest pasta casseroles to assemble ahead because the layers actually benefit from resting in the refrigerator. Pasta, rich meat sauce, ricotta, mozzarella, and Parmesan create a hearty meal with plenty of comforting flavor.
You can assemble the entire casserole the night before and keep it covered in the refrigerator. Bake it when needed and let it rest briefly before serving so those cheesy layers hold together.
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3. Beef Enchilada Casserole
This casserole layers seasoned ground beef, black beans, tortillas, enchilada sauce, and plenty of melted cheese. You get the flavors of beef enchiladas without having to individually roll every tortilla.
Assemble the layers in advance, cover the baking dish, and refrigerate until dinner. A little sour cream, diced tomato, avocado, or cilantro added after baking gives everyone the option to customize their portion.
4. Baked Spaghetti Casserole
Baked spaghetti is a useful way to turn an ordinary pasta dinner into something you can prepare earlier in the day. Spaghetti gets coated with a savory meat sauce before being topped with mozzarella and Parmesan.
It is hearty enough to serve on its own, although garlic bread or a simple salad rounds out the meal nicely. If filling family meals are your priority, you can also find plenty of options among these cheap high-protein dinners that feed 6.
5. King Ranch Chicken Casserole
Tender shredded chicken, tortillas, tomatoes, green chiles, cheese, and a creamy sauce give this casserole plenty of Tex-Mex flavor. The tortillas soften between the layers while the cheese becomes bubbly and golden.
Using cooked chicken makes the preparation especially quick. Assemble it earlier in the day, refrigerate, then bake it when you are ready for a warm family dinner.
6. Cheesy Chicken Bake
This cheesy chicken bake combines cooked chicken with a creamy sauce, vegetables, and plenty of melted cheese. A crisp breadcrumb topping adds texture so the casserole does not feel overly soft or heavy.
You can prepare the filling and topping separately ahead of time. Add the topping immediately before baking to help it stay crisp while the chicken mixture heats underneath.
7. Tater Tot Hotdish
Ground beef, vegetables, creamy sauce, cheddar, and crispy tater tots make this a kid-friendly dinner with very little fuss. The crunchy potato topping makes it particularly appealing when you need something familiar for picky eaters.
Prepare the beef filling in advance and refrigerate it in the baking dish. Add the frozen tater tots shortly before baking for the crispiest finish.
8. Chicken Alfredo Bake
Chicken Alfredo bake combines pasta, cooked chicken, broccoli, Alfredo sauce, and mozzarella in one creamy casserole. It is rich and comforting but also easy to divide into generous family portions.
Assemble it in advance and refrigerate until needed. Since cooked chicken works perfectly here, it is also a useful way to repurpose leftovers. These easy rotisserie chicken recipes offer even more ideas for making cooked chicken stretch across several meals.
9. Turkey and Stuffing Casserole
Turkey and stuffing casserole brings Thanksgiving-style comfort to an ordinary weeknight. Cooked turkey, stuffing, vegetables, and gravy create a cozy meal without requiring an entire holiday dinner.
It is particularly useful when you have cooked turkey to use up. Assemble everything in the baking dish, refrigerate, and bake until the center is thoroughly hot and the stuffing on top develops lightly crisp edges.
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10. Taco Casserole
Seasoned ground beef, black beans, corn, salsa, tortillas, and cheddar turn taco night into a convenient make-ahead casserole. Every layer picks up flavor from the one underneath as it bakes.
Keep fresh toppings such as lettuce, avocado, tomato, and sour cream separate until serving. This keeps the casserole easy to reheat while still giving dinner that fresh taco-night finish.
11. Broccoli Cheese Chicken Casserole
Broccoli and cheese are a classic combination, but adding shredded chicken makes this casserole substantial enough for dinner. Greek yogurt can be mixed into the creamy sauce for extra richness without relying entirely on heavy cream.
Prepare the casserole earlier and refrigerate it covered. Add a light breadcrumb and Parmesan topping before baking for a crisp contrast to the tender broccoli and creamy filling.
12. Tuna Noodle Casserole
Tuna noodle casserole is inexpensive, pantry-friendly, and easy to make ahead. Egg noodles, tuna, peas, mushrooms, and a creamy sauce create the kind of straightforward comfort food that works well for family dinners.
The casserole can be assembled several hours before baking. Keep the crunchy topping separate until it goes into the oven so it does not absorb moisture while sitting in the refrigerator.
13. Cottage Pie
Cottage pie combines savory ground beef and vegetables beneath a thick layer of creamy mashed potatoes. It is filling, reheats well, and can be completely assembled before you need to cook dinner.
Spread the mashed potatoes over the cooled beef filling and refrigerate the dish covered. When baked, the filling becomes hot and saucy while the ridges of potato on top develop golden edges.
14. Ham and Potato Au Gratin
Thinly sliced potatoes, diced ham, creamy cheese sauce, and onions bake into a rich casserole that needs little on the side. The ham adds savory flavor throughout the potatoes while the top becomes beautifully browned.
Because the potatoes need time to soften, this is a good casserole to assemble when you have a little extra prep time. Once it is ready, refrigerate it and bake later for a hands-off dinner.
15. Turkey Stuffed Shells
Jumbo pasta shells filled with ricotta, mozzarella, Parmesan, and herbs make a comforting baked pasta dinner. Adding lean ground turkey to the tomato sauce makes the dish more substantial without changing the classic cheesy filling.
Stuff the shells and arrange them over sauce in advance, then cover and refrigerate. Add mozzarella before baking and cook until the sauce bubbles around the edges.
16. Buffalo Chicken and Rice Bake
Buffalo chicken and rice bake gives you creamy, cheesy comfort with a little heat. Cooked chicken, rice, buffalo sauce, cheese, and vegetables create a filling casserole that can be portioned easily.
Adjust the amount of buffalo sauce depending on who will be eating it. For a family dinner, keeping the casserole moderately spicy and putting extra hot sauce on the table works particularly well.
17. Chicken Pot Pie Casserole
Chicken pot pie casserole delivers creamy chicken, peas, carrots, and classic herbs without requiring you to shape individual pies. A biscuit topping makes the recipe much simpler while still giving you that familiar pot pie experience.
Prepare the creamy chicken filling ahead and refrigerate it separately or directly in the baking dish. Add the biscuit topping just before baking so it rises properly and stays fluffy.
18. Ham and Hash Brown Casserole
Frozen hash browns make this casserole especially convenient. Combine them with diced ham, eggs, cheese, milk, and seasonings for a simple meal that works for breakfast-for-dinner just as well as a weekend brunch.
Assemble it the night before so the morning or evening meal requires almost no preparation. Because it contains eggs, keep the unbaked casserole refrigerated and cook it promptly the next day.
19. Loaded Baked Potato Chicken Casserole
This casserole takes everything people love about loaded baked potatoes and turns it into one family-size dish. Potatoes, chicken, cheddar, bacon, and green onions create a filling combination with plenty of contrasting textures.
You can cook the potatoes and chicken ahead, then assemble the casserole when convenient. Save some green onions and other fresh toppings for after baking so the finished dish still has a little freshness.
20. Classic Lasagna
Lasagna takes more assembly than some casseroles, which is exactly why making it ahead is so useful. Layers of pasta, beefy tomato sauce, ricotta, mozzarella, and Parmesan turn into a substantial dinner once baked.
Assemble the entire lasagna when you have time, cover it tightly, and refrigerate until the next day. That means the work is already finished when the school-night rush starts.
21. Green Chile Chicken Bake
Mild green chiles give this creamy chicken casserole a Southwestern flavor without making it overwhelmingly spicy. Shredded chicken, green chiles, cheese, beans, and a creamy sauce make every serving hearty and satisfying.
It is also flexible enough for meal prep. Assemble it ahead, refrigerate, and bake when needed. For more one-pan family meals, these high-protein casserole dinners are worth keeping in your dinner rotation.
22. Sausage and Peppers Bake
Sausage, bell peppers, onions, tomatoes, and Italian seasonings become deeply savory as they roast together. Chicken or turkey sausage keeps the casserole simple while still giving it enough substance for dinner.
Prepare the vegetables and sausage mixture earlier in the day and refrigerate it in the baking dish. Serve the finished casserole with rice, pasta, or crusty bread depending on what your family prefers.
23. Pizza Casserole
Pizza casserole is an easy choice when everyone wants pizza but you need something that can be assembled ahead. Pasta, tomato sauce, mozzarella, pepperoni, and Italian sausage give you recognizable pizza flavor in every scoop.
The toppings are easy to customize, too. Add mushrooms, peppers, olives, or onions to one section of the casserole while leaving another section simple for kids.
24. Cheesy Beef and Noodle Casserole
This creamy beef and noodle casserole is built around straightforward ingredients: lean ground beef, egg noodles, tomato sauce, sour cream, and plenty of cheese. It is cozy, filling, and easy to prepare in a large baking dish.
Assemble it earlier in the day, cover, and keep refrigerated until dinner. When reheating cooked casseroles or leftovers, bring the center to 165°F; USDA also recommends refrigerating cooked leftovers within two hours and using them within 3 to 4 days. (ask.fsis.usda.gov)
USDA food safety guidance for leftovers
1. Cheeseburger Casserole
BeefIngredients: 1 lb lean ground beef, 8 oz elbow macaroni, 1 small onion diced, 2 garlic cloves minced, 1 15 oz can tomato sauce, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tsp Worcestershire sauce, 1 1/2 cups shredded cheddar cheese, 1/2 tsp salt, and black pepper.
Step 1: Cook macaroni until just al dente, drain, and set aside.
Step 2: Cook beef and onion in a skillet until the beef reaches 160°F. Add garlic, tomato sauce, ketchup, mustard, Worcestershire sauce, salt, and pepper.
Step 3: Stir in macaroni and 1 cup cheddar. Transfer to a greased baking dish. Cool, cover, and refrigerate if making ahead.
Step 4: When ready to cook, top with remaining cheese and bake at 375°F for 25 to 30 minutes, until hot and bubbling.
Storage: Refrigerate cooked leftovers within 2 hours and use within 3 to 4 days. Reheat to 165°F.
2. Baked Ziti
PastaIngredients: 12 oz ziti, 1 lb lean ground turkey or beef, 24 oz marinara sauce, 15 oz ricotta cheese, 2 cups shredded mozzarella divided, 1/2 cup grated Parmesan, 1 large egg, 1 tsp Italian seasoning, and 2 tbsp chopped parsley.
Step 1: Cook ziti until just al dente. Cook the meat until ground beef reaches 160°F or ground turkey reaches 165°F, then stir in marinara.
Step 2: Mix ricotta, egg, Parmesan, Italian seasoning, parsley, and 1 cup mozzarella.
Step 3: Layer pasta, meat sauce, and ricotta mixture in a 9×13-inch baking dish. Top with remaining mozzarella. Cover and refrigerate if making ahead.
Step 4: Bake covered at 375°F for 25 minutes, then uncover and bake 10 minutes more until bubbling and hot throughout.
Storage: Refrigerate leftovers for 3 to 4 days and reheat to 165°F.
3. Beef Enchilada Casserole
Tex-MexIngredients: 1 lb lean ground beef, 1 15 oz can black beans drained, 10 small corn tortillas, 2 cups red enchilada sauce, 2 cups shredded Mexican-blend cheese, 1 small onion diced, 1 tsp ground cumin, 1 tsp chili powder, and optional cilantro for serving.
Step 1: Cook beef and onion until the beef reaches 160°F. Stir in beans, cumin, chili powder, and 1/2 cup enchilada sauce.
Step 2: Spread a little enchilada sauce in a baking dish and layer tortillas, beef mixture, sauce, and cheese.
Step 3: Repeat the layers and finish with cheese. Cover and refrigerate until needed.
Step 4: Bake at 375°F for about 30 minutes until bubbling and heated through.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
4. Baked Spaghetti Casserole
PastaIngredients: 12 oz spaghetti, 1 lb lean ground beef, 24 oz marinara sauce, 1 small onion diced, 2 cups shredded mozzarella, 1/2 cup grated Parmesan, 1 large egg, 1/2 cup ricotta, 1 tsp Italian seasoning, salt, and black pepper.
Step 1: Cook spaghetti until al dente. Brown beef and onion until beef reaches 160°F, then stir in marinara.
Step 2: Toss spaghetti with egg, ricotta, Parmesan, and Italian seasoning.
Step 3: Layer spaghetti mixture and meat sauce in a baking dish and finish with mozzarella. Cover and refrigerate if preparing ahead.
Step 4: Bake at 375°F for 30 to 35 minutes until bubbling and heated through.
Storage: Refrigerate for 3 to 4 days and reheat leftovers to 165°F.
5. King Ranch Chicken Casserole
ChickenIngredients: 3 cups cooked shredded chicken, 10 corn tortillas cut into pieces, 1 tbsp olive oil, 1 small onion diced, 1 bell pepper diced, 1 10 oz can diced tomatoes with green chiles, 1 10.5 oz can cream of chicken soup, 1/2 cup chicken broth, 2 cups shredded cheddar cheese, 1 tsp chili powder, and 1/2 tsp cumin.
Step 1: Cook onion and bell pepper in olive oil until softened. Stir in tomatoes, soup, broth, chili powder, and cumin.
Step 2: Layer tortilla pieces, chicken, sauce, and cheese in a greased baking dish.
Step 3: Repeat layers, finishing with cheese. Cover and refrigerate if making ahead.
Step 4: Bake at 350°F for about 30 minutes until the center reaches 165°F.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
6. Cheesy Chicken Bake
ChickenIngredients: 3 cups cooked chopped chicken, 2 cups broccoli florets, 1 10.5 oz can cream of chicken soup, 1/2 cup plain Greek yogurt, 1 1/2 cups shredded cheddar cheese divided, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 cup breadcrumbs, and 1 tbsp melted butter.
Step 1: Combine chicken, broccoli, soup, Greek yogurt, 1 cup cheddar, garlic powder, and onion powder.
Step 2: Spread mixture in a greased baking dish. Cover and refrigerate if making ahead.
Step 3: Before baking, combine breadcrumbs with melted butter and sprinkle over the casserole with remaining cheese.
Step 4: Bake at 375°F for about 30 minutes until bubbling and the center reaches 165°F.
Storage: Refrigerate leftovers for 3 to 4 days and reheat to 165°F.
7. Tater Tot Hotdish
BeefIngredients: 1 lb lean ground beef, 1 small onion diced, 1 10.5 oz can cream of mushroom soup, 1/2 cup milk, 2 cups frozen mixed vegetables, 1 1/2 cups shredded cheddar, 28 oz frozen tater tots, 1/2 tsp salt, and black pepper.
Step 1: Cook beef and onion until beef reaches 160°F. Stir in soup, milk, vegetables, salt, and pepper.
Step 2: Spread beef mixture in a 9×13-inch baking dish and sprinkle with cheddar.
Step 3: If making ahead, cool and refrigerate the filling. Arrange frozen tater tots on top just before baking.
Step 4: Bake at 400°F for 35 to 40 minutes until the tots are crisp and the casserole is hot throughout.
Storage: Refrigerate leftovers for 3 to 4 days and reheat to 165°F.
8. Chicken Alfredo Bake
ChickenIngredients: 12 oz penne pasta, 3 cups cooked chopped chicken, 2 cups broccoli florets, 2 1/2 cups Alfredo sauce, 2 cups shredded mozzarella, 1/2 cup grated Parmesan, 1/2 tsp garlic powder, and black pepper.
Step 1: Cook pasta until just al dente and blanch broccoli for 2 minutes. Drain well.
Step 2: Combine pasta, broccoli, chicken, Alfredo sauce, garlic powder, half the mozzarella, and Parmesan.
Step 3: Transfer to a baking dish, top with remaining mozzarella, cover, and refrigerate if preparing ahead.
Step 4: Bake at 375°F for 25 to 30 minutes until bubbling and the center reaches 165°F.
Storage: Refrigerate within 2 hours and use within 3 to 4 days.
9. Turkey and Stuffing Casserole
TurkeyIngredients: 3 cups cooked chopped turkey, 3 cups prepared stuffing, 2 cups frozen mixed vegetables thawed, 1 1/2 cups turkey or chicken gravy, 1/2 cup chicken broth, 1/2 tsp dried thyme, and black pepper.
Step 1: Mix turkey, vegetables, gravy, broth, thyme, and black pepper.
Step 2: Spread mixture in a greased baking dish and spoon stuffing evenly over the top.
Step 3: Cover and refrigerate if making ahead.
Step 4: Bake at 375°F for 30 to 35 minutes until the filling reaches 165°F and the stuffing is lightly crisp.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat leftovers to 165°F.
10. Taco Casserole
Tex-MexIngredients: 1 lb lean ground beef, 1 tbsp taco seasoning, 1 15 oz can black beans drained, 1 cup corn, 1 1/2 cups salsa, 8 small corn tortillas, and 2 cups shredded Mexican-blend cheese.
Step 1: Cook beef until it reaches 160°F. Stir in taco seasoning, beans, corn, and salsa.
Step 2: Layer tortillas, beef mixture, and cheese in a greased baking dish.
Step 3: Repeat the layers, cover, and refrigerate until needed.
Step 4: Bake at 375°F for 25 to 30 minutes until bubbling. Add fresh taco toppings after baking if desired.
Storage: Refrigerate leftovers within 2 hours for 3 to 4 days. Reheat to 165°F.
11. Broccoli Cheese Chicken Casserole
ChickenIngredients: 3 cups cooked shredded chicken, 4 cups broccoli florets, 1 cup plain Greek yogurt, 1 10.5 oz can cream of chicken soup, 1 1/2 cups shredded cheddar divided, 1/2 tsp garlic powder, 1/2 cup breadcrumbs, and 1 tbsp melted butter.
Step 1: Blanch broccoli for 2 to 3 minutes and drain thoroughly.
Step 2: Combine chicken, broccoli, Greek yogurt, soup, 1 cup cheddar, and garlic powder. Transfer to a baking dish.
Step 3: Cover and refrigerate if making ahead. Before baking, combine breadcrumbs with butter and sprinkle over the casserole with remaining cheese.
Step 4: Bake at 375°F for about 30 minutes until bubbling and the center reaches 165°F.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
12. Tuna Noodle Casserole
TunaIngredients: 10 oz egg noodles, 2 5 oz cans tuna drained, 1 cup frozen peas, 1 10.5 oz can cream of mushroom soup, 3/4 cup milk, 1 cup shredded cheddar, 1/2 cup sliced mushrooms, 1/2 tsp garlic powder, 3/4 cup breadcrumbs, and 1 tbsp melted butter.
Step 1: Cook noodles until just al dente and drain.
Step 2: Mix noodles with tuna, peas, soup, milk, cheddar, mushrooms, and garlic powder.
Step 3: Transfer to a baking dish, cover, and refrigerate. Keep breadcrumbs separate until baking.
Step 4: Mix breadcrumbs with butter, sprinkle over casserole, and bake at 375°F for about 25 minutes until hot and bubbling.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165°F.
13. Cottage Pie
BeefIngredients: 1 1/2 lb lean ground beef, 1 small onion diced, 2 carrots diced, 1 cup frozen peas, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 cup beef broth, 1 tsp dried thyme, 4 cups prepared mashed potatoes, salt, and black pepper.
Step 1: Cook beef, onion, and carrots until beef reaches 160°F and vegetables soften.
Step 2: Add tomato paste, Worcestershire sauce, broth, thyme, peas, salt, and pepper. Simmer until slightly thickened.
Step 3: Transfer to a baking dish and spread mashed potatoes evenly over the cooled filling. Cover and refrigerate if making ahead.
Step 4: Bake at 375°F for 30 to 35 minutes until hot throughout and lightly browned on top.
Storage: Refrigerate leftovers for 3 to 4 days. Reheat to 165°F.
14. Ham and Potato Au Gratin
HamIngredients: 2 lb Yukon Gold potatoes thinly sliced, 2 cups diced fully cooked ham, 2 tbsp butter, 2 tbsp all-purpose flour, 2 cups milk, 1 1/2 cups shredded cheddar, 1/2 cup shredded Gruyère or additional cheddar, 1/2 tsp garlic powder, 1/2 tsp salt, and black pepper.
Step 1: Melt butter in a saucepan, whisk in flour, then slowly add milk. Cook until slightly thickened and stir in 1 cup cheese, garlic powder, salt, and pepper.
Step 2: Layer potatoes, ham, and cheese sauce in a greased baking dish. Finish with remaining cheese.
Step 3: Cover tightly and refrigerate if making ahead.
Step 4: Bake covered at 375°F for about 50 minutes, then uncover and bake 20 minutes more until potatoes are completely tender and the top is golden.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat thoroughly.
15. Turkey Stuffed Shells
PastaIngredients: 20 jumbo pasta shells, 1 lb lean ground turkey, 15 oz ricotta, 2 cups shredded mozzarella divided, 1/2 cup grated Parmesan, 1 large egg, 24 oz marinara sauce, 1 tsp Italian seasoning, and 2 tbsp chopped parsley.
Step 1: Cook shells until just al dente. Cook ground turkey separately until it reaches 165°F and stir it into the marinara.
Step 2: Mix ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, and parsley.
Step 3: Fill shells with ricotta mixture and arrange over part of the turkey sauce. Spoon remaining sauce over shells, cover, and refrigerate.
Step 4: Top with remaining mozzarella and bake at 375°F for 30 to 35 minutes until bubbling and hot throughout.
Storage: Refrigerate leftovers for 3 to 4 days and reheat to 165°F.
16. Buffalo Chicken and Rice Bake
ChickenIngredients: 3 cups cooked shredded chicken, 3 cups cooked rice, 3/4 cup buffalo sauce, 4 oz cream cheese softened, 1/2 cup plain Greek yogurt, 1 1/2 cups shredded cheddar divided, 1 cup diced celery, and 2 green onions sliced.
Step 1: Mix chicken, rice, buffalo sauce, cream cheese, Greek yogurt, celery, and 1 cup cheddar.
Step 2: Spread into a greased baking dish and sprinkle with remaining cheese.
Step 3: Cover and refrigerate if making ahead.
Step 4: Bake at 375°F for about 30 minutes until bubbling and the center reaches 165°F. Sprinkle with green onions before serving.
Storage: Refrigerate for 3 to 4 days and reheat leftovers to 165°F.
17. Chicken Pot Pie Casserole
ChickenIngredients: 3 cups cooked chopped chicken, 2 cups frozen peas and carrots, 1 10.5 oz can cream of chicken soup, 3/4 cup chicken broth, 1/2 cup milk, 1/2 tsp dried thyme, 1/2 tsp garlic powder, black pepper, and 1 16 oz can refrigerated biscuit dough.
Step 1: Mix chicken, vegetables, soup, broth, milk, thyme, garlic powder, and pepper.
Step 2: Spread filling in a greased baking dish. Cover and refrigerate if preparing ahead.
Step 3: When ready to bake, heat the filling at 375°F for 10 minutes, then arrange biscuit dough over the hot filling.
Step 4: Continue baking for about 20 minutes, or until biscuits are cooked through and the filling reaches 165°F.
Storage: Refrigerate leftovers for 3 to 4 days and reheat to 165°F.
18. Ham and Hash Brown Casserole
BreakfastIngredients: 20 oz frozen shredded hash browns thawed, 2 cups diced fully cooked ham, 8 large eggs, 1 1/2 cups milk, 2 cups shredded cheddar, 1 small bell pepper diced, 2 green onions sliced, 1/2 tsp salt, and black pepper.
Step 1: Spread hash browns, ham, bell pepper, green onions, and cheddar in a greased 9×13-inch baking dish.
Step 2: Whisk eggs, milk, salt, and pepper and pour evenly over the casserole.
Step 3: Cover and refrigerate overnight if desired.
Step 4: Bake at 350°F for 45 to 50 minutes until the center is set and reaches 160°F.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat leftovers to 165°F.
19. Loaded Baked Potato Chicken Casserole
ChickenIngredients: 2 lb Yukon Gold potatoes cut into 1-inch cubes, 3 cups cooked chopped chicken, 1 1/2 cups shredded cheddar, 6 slices cooked bacon crumbled, 1/2 cup sour cream, 1/2 cup milk, 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, black pepper, and 3 green onions sliced.
Step 1: Toss potatoes with olive oil, garlic powder, salt, and pepper and roast at 425°F for about 25 minutes until nearly tender.
Step 2: Mix roasted potatoes with chicken, sour cream, milk, half the cheddar, and half the bacon.
Step 3: Transfer to a baking dish, top with remaining cheddar and bacon, cool, cover, and refrigerate if making ahead.
Step 4: Bake at 375°F for 30 to 40 minutes until the center reaches 165°F. Finish with green onions.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
20. Classic Lasagna
PastaIngredients: 12 lasagna noodles, 1 lb lean ground beef, 24 oz marinara sauce, 15 oz ricotta, 1 large egg, 3 cups shredded mozzarella divided, 3/4 cup grated Parmesan divided, 1 tsp Italian seasoning, 2 tbsp chopped parsley, salt, and black pepper.
Step 1: Cook noodles until al dente. Cook ground beef until it reaches 160°F, drain excess fat, and stir in marinara.
Step 2: Mix ricotta, egg, 1/2 cup Parmesan, Italian seasoning, and parsley.
Step 3: Layer sauce, noodles, ricotta mixture, and mozzarella in a 9×13-inch dish. Repeat and finish with sauce, remaining mozzarella, and Parmesan. Cover and refrigerate if making ahead.
Step 4: Bake covered at 375°F for 35 minutes, uncover, and bake another 15 minutes until bubbling. Rest 10 to 15 minutes before slicing.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165°F.
21. Green Chile Chicken Bake
ChickenIngredients: 3 cups cooked shredded chicken, 1 4 oz can mild diced green chiles, 1 15 oz can white beans drained and rinsed, 4 oz cream cheese softened, 1/2 cup plain Greek yogurt, 1 1/2 cups shredded Monterey Jack cheese divided, 1/2 cup salsa verde, 1/2 tsp cumin, and 2 green onions sliced.
Step 1: Combine chicken, green chiles, beans, cream cheese, Greek yogurt, 1 cup Monterey Jack, salsa verde, and cumin.
Step 2: Spread into a greased baking dish and top with remaining cheese.
Step 3: Cover and refrigerate if making ahead.
Step 4: Bake at 375°F for 25 to 30 minutes until bubbling and the center reaches 165°F. Add green onions before serving.
Storage: Refrigerate leftovers for 3 to 4 days and reheat to 165°F.
22. Sausage and Peppers Bake
SausageIngredients: 1 1/2 lb fully cooked chicken or turkey Italian sausage sliced, 3 bell peppers sliced, 1 large onion sliced, 1 14.5 oz can diced tomatoes drained, 2 tbsp olive oil, 2 garlic cloves minced, 1 tsp Italian seasoning, 1/2 tsp salt, and black pepper.
Step 1: Toss sausage, peppers, onion, tomatoes, olive oil, garlic, Italian seasoning, salt, and pepper together.
Step 2: Spread evenly in a large baking dish.
Step 3: Cover and refrigerate if making ahead.
Step 4: Bake at 400°F for 30 to 35 minutes, stirring once, until vegetables are tender and the dish is steaming hot. Serve with rice, pasta, or bread.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165°F.
23. Pizza Casserole
PastaIngredients: 12 oz penne pasta, 1 lb Italian sausage, 24 oz pizza sauce, 2 1/2 cups shredded mozzarella divided, 1/2 cup sliced pepperoni, 1/2 cup sliced bell pepper, 1/2 cup sliced mushrooms, 1/4 cup sliced black olives, and 1 tsp Italian seasoning.
Step 1: Cook pasta until just al dente. Cook sausage thoroughly, breaking it into crumbles as it cooks.
Step 2: Combine pasta, sausage, pizza sauce, 1 1/2 cups mozzarella, bell pepper, mushrooms, and Italian seasoning.
Step 3: Transfer to a baking dish and top with remaining mozzarella, pepperoni, and olives. Cover and refrigerate if making ahead.
Step 4: Bake at 375°F for about 30 minutes until bubbling and the center reaches 165°F.
Storage: Refrigerate leftovers for 3 to 4 days and reheat to 165°F.
24. Cheesy Beef and Noodle Casserole
BeefIngredients: 12 oz egg noodles, 1 lb lean ground beef, 1 small onion diced, 2 garlic cloves minced, 15 oz tomato sauce, 1 cup sour cream, 4 oz cream cheese softened, 2 cups shredded cheddar divided, 1 tsp Italian seasoning, 1/2 tsp salt, and black pepper.
Step 1: Cook noodles until just al dente. Cook beef and onion until the beef reaches 160°F, then add garlic, tomato sauce, Italian seasoning, salt, and pepper.
Step 2: Stir sour cream and cream cheese into the drained noodles.
Step 3: Layer creamy noodles, beef sauce, and 1 cup cheddar in a baking dish. Finish with remaining cheddar, cover, and refrigerate if making ahead.
Step 4: Bake at 375°F for about 30 minutes until bubbling and the center reaches 165°F.
Storage: Refrigerate cooked leftovers within 2 hours and use within 3 to 4 days. Reheat to 165°F.
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