When it comes to weeknight dinners, I’m always looking for recipes that make my life easier. As a busy mom, I’ve learned that casseroles are like a helping hand in the kitchen – they’re simple to put together and everyone leaves the table happy. Over the years, I’ve collected quite a few healthy casserole recipes that have become my go-to meals.
The best part about these dishes? You can prep them ahead of time, and they’re perfect for those evenings when after-school activities have us running around. I usually get everything ready during my Sunday meal prep, then just pop them in the oven when we need them. Plus, they’re a great way to sneak extra vegetables onto my family’s plates without any complaints.
Whether you’re craving something with chicken and vegetables, or looking for a meatless option loaded with beans and whole grains, I’ve got you covered. These recipes have helped me keep dinner both nutritious and stress-free.
Best Baked Salmon and Quinoa Dish
Ingredients:
- 1 1/2 tablespoons of extra virgin olive oil
- 1 tablespoon of chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1 salmon fillet (around 8 oz), with skin (or two 4 oz fillets)
- 1 cup uncooked quinoa
- 2 cups water
- 1 1/2 cups assorted vegetables (frozen or canned)
- 1 can diced tomatoes (approximately 796 ml, no added salt, well drained)
- 1 can black beans (about 540 ml, no added salt, drained and rinsed)
- 1/4 cup light tex-mex cheese (or your preferred cheese)
Total Time: 45-55 minutes
This salmon and quinoa dish brings together the best of both worlds – protein-rich fish and hearty grains. The blend of chili powder, smoked paprika, and other spices creates a warm, satisfying flavor that’s not too spicy. The quinoa soaks up all the good stuff from the tomatoes and black beans, while the mix of vegetables adds both nutrition and color. What makes this recipe work so well is how the salmon stays moist while baking, thanks to the olive oil and seasoning blend. It’s the kind of meal that feels good to eat and even better to serve to others.
Easy Healthy Tuna Casserole Recipe
Ingredients:
- 2 tablespoons olive oil
- 170 grams chopped mushrooms
- 1 chopped white onion
- 1 chopped green bell pepper
- 10 grams minced garlic
- 1.5 grams salt
- 2 grams black pepper
- 1 gram thyme
- 267 grams peas
- 280 grams dry pasta
- 226 grams plain greek yogurt
- 3 cans drained tuna
- 30 grams grated parmesan cheese
- 112 grams cheddar cheese
- 1 cup bone broth
- 1/2 cup unflavored milk or milk substitute (like almond milk)
- 10 grams grated parmesan cheese (for topping)
- 30 grams bread crumbs (for topping)
Total Time: 55-75 minutes
Grab your casserole dish for this cozy, updated take on tuna casserole. Mix Greek yogurt with bone broth for a lighter sauce that’s just as creamy as the original. The mushrooms, peas, and bell peppers add fresh flavor and good nutrition, while two kinds of cheese keep it comforting. Use any short pasta you have on hand – bowties, rotini, or shells all work great. Top it with a sprinkle of breadcrumbs for that classic golden-brown finish.
Healthy Asparagus Egg Casserole
Ingredients:
- 2 tablespoons olive oil
- 3 green onions, chopped
- 3/4 pound asparagus, trimmed and cut into 1/2-inch pieces (approximately 2 cups)
- 1 cup roughly chopped spinach
- 10 large eggs
- 1/4 cup fresh herbs, chopped (refer to notes for compatible herbs with asparagus)
- 2 tablespoons grated parmesan
- 1 1/2 cups shredded cheese (such as mozzarella, swiss, or gruyere)
- 1/2 cup milk, heavy cream, or half-and-half (dairy or non-dairy options)
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground black pepper (adjust to taste)
Total Time: 55-65 minutes
If you’re looking for a breakfast that works for both weekends and meal prep, this asparagus egg casserole is right up your alley. You can prep all the veggies the night before, and in the morning, just mix everything together and pop it in the oven. Pro tip: If you want to make it even more filling, add some diced ham or cooked bacon to the mix.
Healthy Baked Zucchini Spinach Feta Casserole
Ingredients:
- 2 tablespoons olive oil
- 3 cups fresh baby spinach
- 2 small zucchinis, diced small
- 2 small yellow squash, diced small (or use 2 more zucchinis if squash is unavailable)
- 1/4 cup crumbled feta cheese (fat-free)
- 1/4 cup grated low-fat parmesan cheese
- 1/4 cup whole-wheat panko crumbs
- 2 egg whites
- 1/2 teaspoon kosher salt
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
Total Time: 40-55 minutes
Here’s a tasty way to use up those extra zucchini from your garden or farmer’s market. Mix diced zucchini and yellow squash with fresh spinach and two kinds of cheese for a light but filling casserole. The whole-wheat panko adds a nice crunch on top, while garlic and herbs give it that homestyle flavor. Pop it in the oven and you’ve got a healthy side dish that works well with grilled chicken or fish. Add a can of white beans or chickpeas to make it a complete vegetarian meal.
Healthy Chicken Broccoli Casserole with No Cream Soup
Ingredients:
- 2 cups cooked chicken, shredded (use rotisserie or leftover breast)
- 5 cups broccoli pieces
- 12 oz penne, fusilli, or rotini pasta (around 3.5 cups uncooked)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, cracked
- 2 cups white cheddar, grated
- 1/2 cup breadcrumbs
- 3 big garlic cloves, finely minced
- For the sauce:
- 4 tablespoons butter
- 3 cups full-fat milk
- 1/4 cup plain flour
- 1/8 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper, cracked
Total Time: 40-55 minutes
This homemade chicken broccoli casserole is comforting, creamy, and made without canned soup. Tender pieces of shredded chicken and fresh broccoli are tossed with pasta and wrapped in a smooth, homemade cheese sauce seasoned with garlic and a hint of nutmeg. Topped with crispy breadcrumbs and melted cheddar, it’s pure comfort food that’s still on the lighter side.
It’s perfect for busy weeknight dinners, and the leftovers heat up beautifully for lunch the next day.
Healthy French Onion Chicken Noodle Casserole
Ingredients:
- 2 cups cooked, chopped chicken (rotisserie works well)
- Two 10 oz cans of creamy chicken soup
- 16 oz refrigerated french onion dip (used for chip dipping)
- 1 cup cheddar cheese, grated
- 2 cups mozzarella cheese, shredded
- 12 oz no yolks noodles
- 2 cups crispy fried onions
Total Time: 35-45 minutes
Looking for a cozy dinner that combines two comfort food favorites? This French onion chicken noodle casserole brings together the rich flavors of French onion dip and classic chicken noodle soup. Mix tender egg noodles with shredded chicken and a creamy sauce, then top it all with melted cheese and crispy onions. It’s a simple weeknight meal that comes together quickly using ready-made ingredients from your grocery store. Add a side salad, and dinner is done!
Healthy Turkey Enchilada Casserole
Ingredients:
- 1 1/2 pounds of minced turkey or beef
- 1 1/2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced green chilies (4 oz)
- 1 can of enchilada sauce, green or red (28 oz)
- 1 1/2 cups of corn kernels, frozen
- 18 corn tortillas
- 16 oz of shredded sharp cheddar cheese
- Start with 1/2 to 1 teaspoon of each for seasoning:
- 1/2 teaspoon cumin powder
- 1/2 teaspoon oregano powder
- 1 tablespoon chili powder
- Salt and pepper, to taste
Total Time: 60-80 minutes
Looking for a crowd-pleasing Mexican dish that’s a bit healthier? This turkey enchilada casserole hits all the right notes. The lean turkey meat pairs perfectly with the warmth of green chilies, while layers of corn tortillas and melted sharp cheddar create that comfort food feeling we all love.
This recipe comes together like a lasagna’s laid-back cousin – with tortillas standing in for pasta and enchilada sauce adding that Mexican restaurant flavor we crave. The frozen corn adds a sweet pop, while the combination of cumin, oregano, and chili powder brings just the right amount of spice.
Serve it up with a side of fresh guacamole, some chopped cilantro, and a dollop of sour cream. It’s even better the next day, making it perfect for busy families or weekend meal prep. Trust me, this one’s going into your regular dinner rotation!
Healthy Vegetable Lasagna Casserole
Ingredients:
- 2 teaspoons olive oil
- 8 ounces mushrooms, sliced
- 1 medium zucchini, diced
- 1 sweet bell pepper, any color, seeded and chopped
- 1 small onion, diced
- 1 tablespoon fresh garlic, minced (about 3 cloves)
- 1 large egg, whisked
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
- 2 tablespoons fresh basil, chopped (or 2 teaspoons dried basil)
- 15 ounces ricotta cheese (or substitute with 16 ounces small curd cottage cheese)
- 2 1/4 cups mozzarella cheese, grated and separated
- 1/2 cup parmesan cheese, grated and separated
- 24 ounces (around 2 1/2 cups) ready-made or homemade marinara sauce
- 9 no-boil lasagna noodles (or as many as needed for your dish)
- Salt and black pepper, to taste
- Optional garnish: chopped fresh herbs like parsley or basil
Total Time: 55-70 minutes
If you’re looking for a lighter take on traditional lasagna, this veggie-packed version hits all the right notes. You can prep the vegetables and cheese mixture ahead of time, making assembly a breeze when you’re ready to cook. Pro tip: For extra nutrition, try adding some fresh spinach leaves between the layers – they’ll cook perfectly as the lasagna bakes.
Healthy Zucchini Spinach Feta Casserole
Ingredients:
- 2 tablespoons olive oil
- 3 cups tender spinach leaves
- 2 small zucchini, diced finely
- 2 small yellow squash, diced finely (or substitute with 2 more zucchini if unavailable)
- 1/4 cup crumbled feta cheese (fat-free)
- 1/4 cup grated parmesan cheese (low-fat)
- 1/4 cup whole wheat panko crumbs
- 2 egg whites
- 1/2 teaspoon kosher salt
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper, ground
- 1 teaspoon dried basil leaves
Total Time: 40-55 minutes
This Mediterranean-inspired casserole combines fresh zucchini and tender spinach with two types of cheese for a light but satisfying meal. The vegetables are diced small and mixed with garlic, herbs, and a sprinkle of panko crumbs for a nice bit of crunch on top. Fat-free feta adds a tangy punch while keeping things on the healthier side.
It’s perfect for busy weeknights when you want something that feels homey but won’t weigh you down, and leftovers reheat beautifully for lunch the next day.
Quick Butternut Squash Quinoa Casserole
Ingredients:
- Butternut squash
- Quinoa
- Corn
- Black beans
- Avocado
- Tomato
- Lime juice
- Cumin
- Salt
- Pepper
- Dairy free cheese
Total Time: 45-75 minutes
If you love Mexican-inspired dishes but want something a bit healthier, this casserole needs to be on your dinner list. The combination of quinoa and butternut squash creates a filling meal that’s perfect for busy weeknights. Pro tip: You can prep the squash and quinoa ahead of time on Sunday, making this an even quicker assembly when you’re ready to cook.