Growing up, casseroles meant one thing in our house – meat, and lots of it. My mom would layer ground beef with noodles, cheese, and sauce, calling it a complete meal. It wasn’t until college that my roommate showed me how satisfying a meatless casserole could be.
These days, I’ve learned that vegetarian casseroles are just as filling and comforting as the ones from my childhood. They’re perfect for busy weeknights, and honestly, my kids don’t even notice the meat is missing. With cheese, vegetables, and hearty grains taking center stage, these dishes have become our new family favorites.
Best Chickpea Enchiladas Recipe
Ingredients:
- 1¾ cups red enchilada sauce
- 8 tortillas, 8-inch size (flour or corn)
- 150g grated cheese (about 5.5oz, cheddar or pepper jack)
- 1 tablespoon olive oil
- 1 large yellow onion
- 400g cooked chickpeas (around 14oz)
- 1 large bell pepper, any color
- ¾ cup red enchilada sauce (180ml)
- 4 tablespoons sour cream
- 75g cheese (about 2.6oz, cheddar, pepper jack, cotija, or feta)
- ¼ teaspoon salt
- 1½ tablespoons olive oil
- 2 tablespoons plain flour
- 2 cups veggie broth (480ml)
- 2 tablespoons chili powder
- 400g canned crushed tomatoes (approximately 14oz)
- 3 garlic cloves
- 1 tablespoon vinegar*
- ½ teaspoon salt
- 1½ tablespoons sugar
- (optional) ½ – 1 teaspoon hot sauce**
Total Time: 50-75 minutes
These chickpea enchiladas are a tasty twist on the classic Mexican dish. Simply sauté onions and peppers with chickpeas, roll them up in tortillas with cheese, and top with homemade red enchilada sauce. Make your own sauce by blending tomatoes with broth and spices, or use store-bought to save time. Add a dollop of sour cream and extra cheese on top for a filling meat-free dinner that even kids will love.
Best Vegetable Lasagna with No Boil Noodles
Ingredients:
- 3 asian eggplants
- A few carrots
- 2 red bell peppers
- 1 small cauliflower head
- 1 yellow summer squash
- 1 bunch of kale
- 1 small buttercup squash
- 2 zucchinis, thinly sliced
- No-boil pasta sheets for 3 layers
- 1 pound ricotta cheese, well-drained
- 2 eggs
- Approximately 1 pound fresh mozzarella
- About 1 pound shredded mozzarella
- High-quality or homemade marinara sauce
- Grated pecorino romano or parmesan cheese
- Freshly chopped parsley
- Pine nuts
- Olive oil
- Salt
- Pepper
Total Time: 50-70 minutes
If you’re looking for a meatless lasagna that’ll become your go-to recipe, this is it. Layer after layer of roasted vegetables, creamy ricotta, and melted mozzarella come together between no-boil noodles for a dish that’s both comforting and fresh.
While it takes a bit of time to prep all the vegetables, the end result is worth every minute. As one home cook noted, “The mix of eggplant, squash, and bell peppers gives such a nice variety of textures, and the kale adds an unexpected but welcome element.”
Serve it with a simple green salad and crusty garlic bread. The pine nuts sprinkled on top add a nice crunch, and leftovers taste even better the next day. Perfect for Sunday family dinner or when you’re feeding a crowd!
Best Yellow Squash Casserole
Ingredients:
- 6 small yellow squash, sliced thin
- 1/2 cup sour cream
- 2 large eggs at room temperature
- 1 tablespoon dried onion flakes
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese, grated
- 3/4 cup panko crumbs
- 2 tablespoons melted butter
- 1 teaspoon garlic salt
Total Time: 45-55 minutes
This Southern-style squash casserole is the kind of dish that brings back memories of summer potlucks and family gatherings. The combination of tender yellow squash, creamy sour cream, and melted cheddar cheese creates a comforting side dish that everyone at the table will enjoy.
While it’s simple to put together, the magic happens when the crispy panko topping turns golden brown and the cheese gets perfectly melted. As my neighbor Sarah always says, “It’s the perfect way to get kids to eat their vegetables without any fuss.”
Serve it alongside grilled chicken or your favorite Sunday roast, and watch as everyone asks for seconds. For the best results, slice your squash nice and thin so it cooks evenly throughout the casserole. Trust me, this one’s going into your regular rotation!
Cheesy Broccoli and Cauliflower Casserole
Ingredients:
- 2 cups chopped broccoli
- 2 cups chopped cauliflower
- 2 large eggs
- 1 cup shredded cheddar cheese (split in half)
- 1/2 cup mayonnaise
- 1/2 cup diced onion
- 1/2 cup melted butter
- 1 (15-ounce) package seasoned croutons, crushed
Total Time: 55-65 minutes
If you’re looking for a comforting side dish that everyone will enjoy, this cheesy broccoli and cauliflower casserole fits the bill perfectly. You can prep all the ingredients ahead of time and just pop it in the oven when you’re ready, which is super helpful on busy weeknights. Pro tip: Try using a mix of different cheeses like sharp cheddar and mozzarella to give the dish even more flavor.
Creamy Spaghetti Squash Au Gratin
Ingredients:
- 3 cups cooked spaghetti squash (pulled apart)
- 2 eggs
- 1 cup shredded mozzarella
- 1/2 cup plain greek yogurt
- 2 tablespoons minced garlic
- 1/2 teaspoon dried thyme
- Salt (to preference)
- Pepper (to preference)
- 1/2 cup grated parmesan
Total Time: 55-60 minutes
This lighter take on a classic gratin brings together the natural goodness of spaghetti squash with all the comfort of a cheesy casserole.
Made with tender strands of spaghetti squash, a creamy mixture of Greek yogurt and two types of cheese (because why stop at one?), and just the right amount of garlic and thyme, this dish proves that comfort food can be both satisfying and lighter on calories. The golden, bubbly parmesan topping seals the deal, making it a recipe your family will ask for again and again.
Delicious Asparagus Casserole
Ingredients:
- 3 tablespoons unsalted butter, split into portions
- 1/2 cup panko breadcrumbs (ideally whole-wheat)
- 3 pounds asparagus, trimmed and cut into 2-inch sections
- 1 tablespoon minced garlic
- 2 tablespoons regular flour
- 2 cups full-fat milk
- 5 ounces cream cheese
- 1/2 cup shredded mozzarella cheese (part-skim)
- 1 teaspoon salt
Total Time: 40-60 minutes
If you love creamy, comforting side dishes, this asparagus casserole needs to be on your dinner table. The combination of fresh asparagus and three types of cheese creates a dish that even veggie-skeptics will enjoy. Pro tip: You can prep this casserole in the morning and pop it in the oven just before dinner, making it perfect for those busy weeknight meals.
Delicious Asparagus Casserole with Ritz Crackers
Ingredients:
- 2 pounds asparagus (trimmed and sliced into 2-inch sections)
- 1/2 cup mayonnaise
- 6 ounces grated sharp cheddar cheese
- 1/2 onion (finely diced)
- 2 tablespoons all-purpose flour
- 2 minced garlic cloves
- 1 cup milk
- Salt and pepper to taste
- 15 crushed ritz crackers or similar
Total Time: 55-70 minutes
This asparagus casserole combines fresh, crisp asparagus with a creamy, cheesy sauce that’s pure comfort food. Tender green spears are layered with sharp cheddar and a smooth mayo-based sauce, all topped with buttery crushed Ritz crackers that turn golden brown while baking.
It’s perfect for family dinners or potlucks, and makes even the pickiest vegetable eaters come back for seconds.
Delicious Spinach Noodle Casserole
Ingredients:
- * 2 packs frozen spinach
- * 1 pound bag of egg noodles
- * 2 tablespoons olive oil
- * 1 chopped onion
- * 4 chopped garlic cloves (or use a grater)
- * 4 tablespoons butter
- * 2 heaping tablespoons flour
- * 1 cup whole milk
- * 1 teaspoon ground nutmeg
- * 2 egg yolks
- * handful of cherry tomatoes (halved)
- * 1 cup panko breadcrumbs
- * 1 cup grated parmesan cheese
- * 1 to 2 cups shredded mozzarella cheese
- * salt and pepper as needed
Total Time: 45-65 minutes
This cozy spinach noodle casserole brings together all the good stuff we love in a pasta bake (hello, two types of cheese!), plus some sneaky greens that even the pickiest eaters won’t mind.
Made with egg noodles, fresh spinach, and a rich homemade cream sauce that’s jazzed up with nutmeg, then topped with crispy panko breadcrumbs and melty mozzarella, I’m pretty sure this dish will become your new go-to comfort food on busy weeknights.
Easy Baked Zucchini and Cheese Casserole Recipe
Ingredients:
- 4 cups zucchini, chopped into 1-inch cubes
- 1 cup mayonnaise
- 1 cup cheddar cheese, shredded
- 2 eggs, gently beaten
- 1 teaspoon black pepper
- 3/4 to 1 teaspoon garlic powder
- 1/4 cup panko crumbs
- 1 tablespoon butter, melted
Total Time: 45-50 minutes
This zucchini casserole solves the common problem of watery summer squash. By combining chunks of zucchini with a rich cheese and mayo mixture, you get a creamy dish that holds together perfectly. The panko topping adds a nice crunch, while garlic powder brings just enough flavor without overpowering the natural sweetness of the zucchini. It’s a great way to use up garden zucchini and get kids to eat their vegetables.
Easy Black Bean Casserole Recipe
Ingredients:
- 30 ounces drained black beans (from cans)
- 2 teaspoons extra virgin olive oil
- 2 minced garlic cloves
- 1/2 cup low-sodium, fat-free vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons freshly chopped cilantro
- 4 whole-wheat tortillas (optionally 6 corn tortillas)
- 12 ounces no-sugar-added salsa
- 1 cup shredded 2% cheddar cheese
Total Time: 38-45 minutes
Here’s a simple black bean casserole that’s perfect for busy weeknights. Layer whole wheat tortillas with seasoned black beans, garlic, and cumin, then top it all with salsa and melted cheese. It’s a crowd-pleasing dish that comes together quickly using pantry staples, and you can easily swap in corn tortillas if you prefer. Throw in some fresh cilantro at the end for a nice pop of flavor.
Easy Broccoli Cheese Casserole
Ingredients:
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 beaten egg
- 1/4 to 1/2 cup finely chopped white onion
- 2 pounds lightly steamed fresh broccoli florets
- 8 ounces shredded sharp cheddar cheese
- Salt (to taste)
- Ground black pepper (to taste)
- Paprika (to taste)
- Crushed potato chips or buttered crackers (for topping)
- Melted butter or cooking spray (for greasing the baking dish)
Total Time: 45-80 minutes
This family-friendly casserole brings together two crowd favorites – broccoli and cheese – in a creamy, comforting dish that’s perfect for busy weeknights. The combination of cream of mushroom soup, mayo, and sour cream creates a rich sauce that coats every bite, while the sharp cheddar cheese adds that satisfying melty goodness we all love.
What makes this recipe special is the crispy topping – crushed potato chips or buttered crackers give it that perfect crunch. And the best part? You can prep it ahead of time and pop it in the oven when you’re ready to eat.
Serve it as a side dish at your next potluck, or make it the star of your meatless Monday dinner. Either way, this casserole is sure to become a regular in your recipe rotation. Don’t forget to add a sprinkle of paprika on top for that nice finishing touch!
Easy Butternut Squash Casserole Recipe
Ingredients:
- 400 ml whipping or double cream (about 1 3/4 cups, avoid single or half and half cream)
- 2 bay leaves
- A handful of thyme sprigs
- 1 crushed garlic clove
- 1/2 teaspoon ground nutmeg
- 1 tablespoon butter
- 2 pounds thinly sliced butternut squash, peeled
- 100 grams grated mature white cheddar cheese (approximately 1 cup)
Total Time: 70-90 minutes
If you love creamy, cheesy potato gratin, this butternut squash version will be right up your alley. You can prep everything the night before and pop it in the oven when you get home from work – perfect for those busy weeknights when cooking feels like a chore. Pro tip: For extra flavor, try mixing in some sage leaves with the thyme, or sprinkle some toasted pecans on top before serving.
Easy Butternut Squash Casserole Recipe
Ingredients:
- 2 cups of cauliflower cloves
- 2 cups of butternut squash (cubed)
- 1/2 cup of diced red onions
- 1 cup of parmesan cheese
- 1 tsp sea salt
- 1 tsp black pepper
- 1 can of celery soup
- Aged cheddar cheese
Total Time: 40-45 minutes
This butternut squash casserole combines two unlikely friends – cauliflower and squash – into a comforting dish that’s perfect for chilly evenings. The natural sweetness of butternut squash pairs nicely with cauliflower’s mild flavor, while red onions add a subtle bite. The creamy celery soup brings everything together, and two types of cheese create a rich, melty topping that browns beautifully in the oven. It’s the kind of casserole that makes great leftovers – if there are any!
Easy Casserole No Meat Recipe
Ingredients:
- 8 large eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 diced red bell pepper
- 1 diced small onion (roughly 1/2 cup)
- 32 ounces frozen tater tots
- 1 1/2 cups shredded cheddar cheese
Total Time: 65-80 minutes
Looking for a no-fuss breakfast casserole that’ll make everyone happy? This meatless wonder is exactly what you need.
Made with crispy tater tots (because who doesn’t love those?), farm-fresh eggs, and plenty of melted cheddar cheese, this casserole brings comfort food to a whole new level. The red peppers and onions add just enough flavor without overwhelming the dish, while the garlic and onion powder give it that perfect savory kick. It’s the kind of recipe that’ll have your family asking for seconds!
Easy Cauliflower Gnocchi Casserole
Ingredients:
- 1 medium cauliflower head
- 1 package gnocchi (17 ounces)
- 1 cup parmesan, grated
- 2 tablespoons butter, salted
- 2 teaspoons oil from olives
- Kosher salt
- Freshly cracked black pepper
Total Time: 25-35 minutes
This no-fuss casserole brings together two crowd-pleasers – pillowy gnocchi and roasted cauliflower – in one cozy dish. Made with just a handful of ingredients you might already have in your kitchen (and store-bought gnocchi because who has time?), this recipe keeps things simple but satisfying. The nutty parmesan and rich butter create a sauce that hugs every bite, while a touch of olive oil adds just the right finish. I bet this comfort food classic will become your new go-to when you need a quick dinner win.
Easy Eggplant Casserole
Ingredients:
- 1 kg eggplants (about 2 large)
- 1/3 cup extra virgin olive oil (80 ml)
- 1 small onion, finely chopped
- 4 cloves garlic, roughly chopped
- 2 tablespoons all-purpose flour (16 g)
- 2 cups milk (480 ml)
- Sea salt
- Freshly cracked black pepper
- 1/8 teaspoon ground nutmeg (about 0.25 g)
- 2 cups shredded manchego cheese (160 g)
- Fresh parsley, finely chopped
Total Time: 75-105 minutes
If you love Mediterranean flavors, this eggplant casserole needs to be in your recipe collection. The combination of roasted eggplant and creamy manchego cheese sauce creates a comforting dish that’s perfect for both weeknight dinners and casual gatherings. Pro tip: You can prep the eggplant slices ahead of time and store them in the fridge, making assembly much quicker when you’re ready to cook.
Easy Okra and Rice Casserole Recipe
Ingredients:
- Non-stick spray
- 1 tablespoon plant-based butter
- 1/4 cup diced green bell pepper (seeded)
- 1/4 cup diced yellow onion
- 1/4 cup diced celery
- 1/2 teaspoon minced garlic
- 3/4 pound okra (sliced into 1/2-inch pieces)
- 1 cup white long-grain rice
- 14 ounces canned petite diced tomatoes (with juice)
- 1 1/2 teaspoons creole spice blend
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup water
Total Time: 85-105 minutes
Get your casserole dish ready for this comforting okra and rice dish that brings together Southern flavors in one pan. Start by sautéing the “holy trinity” of bell peppers, onions, and celery, then add fresh okra and rice to create a hearty meal. The tomatoes and Creole seasoning give it a New Orleans twist, while keeping everything simple enough for a weeknight dinner. Switch up the rice with brown rice or add some black-eyed peas to make it your own.
Easy Okra and Tomatoes Casserole
Ingredients:
- 3 slices thick-cut bacon, chopped
- 1 small vidalia onion, chopped
- 2 garlic cloves, minced
- 2 cans (14.5 ounces each) diced tomatoes, with liquid
- 1 tablespoon granulated sugar
- 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 dried bay leaf
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon worcestershire sauce
- 2 cups okra, fresh or frozen, with stems removed and cut into 1/2-inch pieces
- Salt and pepper, to taste
Total Time: 40-55 minutes
Down-home cooking meets comfort food in this fuss-free okra and tomatoes casserole that brings the best of Southern flavors right to your table.
Made with crispy bacon (because everything’s better with bacon!), sweet Vidalia onions, garden-fresh tomatoes, and tender okra, all simmered together with a splash of Worcestershire sauce and apple cider vinegar, this dish is bound to become your new go-to side. The touch of sugar balances out those tangy tomatoes just right, while fresh thyme adds that perfect hint of herb-y goodness.
Easy Vegetarian Enchilada Casserole
Ingredients:
- 1/2 medium cauliflower head, chopped into 1/2-inch pieces
- 1 large sweet potato, peeled and diced into 1/2-inch cubes (about 2 cups)
- 2 red bell peppers, diced into 1-inch squares
- 1 medium yellow onion, cut into 1/2-inch wedges
- 3 tablespoons extra-virgin olive oil, split use
- 1 teaspoon ground cumin, split use
- Salt and freshly ground black pepper, to taste
- 2 1/4 cups (18 ounces) red salsa, homemade or store-bought
- 1/2 cup fresh cilantro, chopped, plus extra for topping
- 9 to 10 corn tortillas, cut in half
- 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
- 2 large handfuls (about 2 ounces) baby spinach
- 2 cups shredded monterey jack cheese
Total Time: 90-135 minutes
This meat-free casserole brings together all the good stuff we love about enchiladas, minus the rolling and fussing.
Made with roasted cauliflower, sweet potatoes, and bell peppers (because veggies deserve their time to shine), plus black beans, fresh spinach, and plenty of melted monterey jack cheese, all layered between corn tortillas and zesty salsa. It’s the kind of dish that makes you forget you’re eating vegetarian, and trust me – it’ll earn a spot in your regular dinner rotation.
Easy Veggie Omelet Casserole
Ingredients:
- 1 small onion
- 2 tomatoes
- 1 cup bell pepper (green or red)
- 1 cup fresh spinach
- 10 eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups shredded cheddar cheese
- 3 tablespoons milk (optional)
Total Time: 45-60 minutes
This omelet casserole is the answer to busy morning chaos. The eggs bake up light and fluffy while the mix of fresh vegetables adds both flavor and nutrition. What makes this dish work so well is how the cheese melts throughout, creating pockets of goodness in every bite. The best part? You can prep everything the night before, and while it bakes in the morning, you can get ready for the day.
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
This breakfast casserole is what I reach for when I want something that feels special but doesn’t require hours in the kitchen. The combination of fresh asparagus, eggs, and cheese creates a dish that’s both filling and light.
The green onions and herbs bring a spring-like freshness, while the mix of cheeses adds just the right amount of richness. I’ve found that making it ahead on Sunday sets me up for easy breakfast portions throughout the week.
Serve it warm with some crusty sourdough bread and fresh fruit on the side. It’s perfect for a weekend brunch with friends or a make-ahead breakfast for busy mornings. And if you’re feeling fancy, a glass of sparkling wine turns it into a lovely holiday dish.
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
If you’re looking for a lighter take on comfort food, this veggie-packed casserole hits all the right notes. The combination of zucchini and spinach creates a satisfying base, while the feta and parmesan add just enough cheesy goodness to make it feel like a treat. You can prep all the veggies ahead of time, making this a great option for busy weeknights. Pro tip: If you want to add more protein, toss in some cooked quinoa or chickpeas before baking.
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
This vegetable lasagna is what comfort food dreams are made of, minus the guilt. It’s packed with fresh vegetables like mushrooms, zucchini, and bell peppers, all layered between no-boil noodles and three kinds of cheese.
While traditional lasagna can feel heavy, this lighter version lets you enjoy all the Italian flavors you love. The combination of ricotta, mozzarella, and parmesan creates that perfect cheesy pull, while the marinara sauce ties everything together.
Serve it with a simple green salad and some crusty garlic bread. It’s even better the next day, making it perfect for meal prep or when you’re hosting friends for dinner. And don’t forget to garnish with fresh herbs – they add that perfect finishing touch!
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
Looking for a lighter take on comfort food? This Mediterranean-inspired casserole brings together fresh zucchini, tender spinach, and two types of cheese for a dish that’s both satisfying and good for you.
The combination of feta and parmesan adds just enough salty punch, while whole wheat panko gives it a nice crunch on top. I love how the garlic powder and dried basil work together to create that classic Italian flavor without any heavy sauce.
This casserole works great as a main dish for Meatless Monday or as a side for grilled chicken. It’s even better the next day, so don’t worry about making extra. Just reheat it in the oven to keep that crispy top layer, and serve it with a slice of crusty bread to soak up all the good stuff.
Hearty Chili Relleno Casserole
Ingredients:
- 2 poblano peppers
- 2 anaheim peppers
- 1 green california pepper
- 1 jalapeno pepper
- 6 ounces shredded monterey jack or cheddar cheese
- 3 eggs
- 1/4 cup milk
- 1/3 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (optional)
Total Time: 35-50 minutes
This Mexican-inspired casserole takes the work out of traditional chiles rellenos by layering roasted peppers with cheese in a comforting baked dish. The cornmeal-based egg mixture creates a light, fluffy coating that reminds you of the traditional battered version, but without all the frying. A mix of mild and spicy peppers gives just the right amount of heat, while the melted cheese brings everything together into a family-friendly meal.
Hearty Gluten Free Dairy Free Vegetable Lasagna
Ingredients:
- 2 cups raw cashews, soaked in filtered water overnight, then drained and rinsed
- 1/4 cup almond milk or another non-dairy milk option
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon honey or agave nectar if preferred
- 1/2 tablespoon nutritional yeast
- 2 cloves of garlic
- About 5 fresh basil leaves
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 (9 oz) package gluten-free lasagna sheets, prepared as per package instructions
- 1 tablespoon olive oil
- 2 large zucchinis, sliced into circles or cubed
- 3 large handfuls of baby spinach
- 2 (25 oz) jars marinara sauce
- Salt and pepper for seasoning as needed
- Optional: red pepper flakes
Total Time: 50-60 minutes
This lasagna proves that gluten-free and dairy-free doesn’t mean flavor-free. The cashew-based “cheese” sauce, made from soaked nuts blended with garlic and herbs, gives the dish a creamy richness that you’d expect from traditional lasagna. Fresh zucchini and spinach add substance between the layers of gluten-free pasta, while marinara sauce ties everything together. The trick is letting the cashews soak overnight – it’s what makes the dairy-free sauce so smooth and creamy.
Moist Asparagus Quiche with Hashbrown Crust
Ingredients:
- 3 to 4 russet potatoes, peeled and shredded
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons butter, unsalted
- 6 large eggs
- 2 cloves garlic, finely minced
- 1 1/2 cups thick cream
- 3/4 cup fontina cheese, grated
- 1/4 cup crumbled feta cheese (reserve extra for garnish)
- 1/2 teaspoon ground black pepper
- A pinch of salt
- A pinch of crushed red pepper flakes
- 1/4 cup mixed chopped fresh herbs (like parsley, oregano, and basil)
- 1/2 cup chopped asparagus pieces
- 12 asparagus spears, trimmed of woody ends
- Chopped fresh herbs for garnish
Total Time: 65-90 minutes
If you’re a fan of quiche but want something a bit different, this hashbrown-crusted version is worth trying. The crispy potato base adds a fun twist that my kids actually prefer to regular pie crust. You can prep the hashbrown crust the night before, which makes assembly much easier when you’re short on time. Pro tip: Squeeze as much moisture as possible from the shredded potatoes – this ensures your crust gets nice and crispy around the edges.
Mouthwatering Butternut Squash Enchilada Casserole
Ingredients:
- 1 tablespoon olive oil
- 1 medium-sized onion, chopped
- 2 bell peppers, any color you like
- 3 garlic cloves, minced
- 1/2 a butternut squash, diced and peeled
- 1 small can (4 oz) of diced jalapeños, drained
- 2 cans (15 oz each) of beans – 1 can black beans and 1 can pinto beans
- 1 regular-sized can (8 oz) of corn, drained
- 3 cups of gluten-free enchilada sauce
- 4 tablespoons of cream cheese
- 2 cups shredded cheese
- 18 corn tortillas, 6 inches each, cut into halves
- Chopped red onion
- Fresh cilantro
- Sliced chili peppers
- Guacamole
- Sour cream
Total Time: 50-65 minutes
This Mexican-inspired casserole brings together the natural sweetness of butternut squash with classic enchilada flavors. The squash becomes tender as it bakes, creating a nice contrast with the beans and corn. A layer of corn tortillas soaks up the sauce while cream cheese adds a bit of richness. The best part? You can prep it ahead and pop it in the oven when you’re ready – perfect for busy weeknights or feeding a crowd.
Quick Baked Zucchini Parmesan Casserole
Ingredients:
- 4 cups shredded zucchini (from approximately 3.5 medium zucchinis)
- 1/2 teaspoon salt
- 1/2 cup finely chopped or shredded onion
- 1 tablespoon finely chopped garlic (around 3 cloves)
- 2 large eggs
- 1/2 cup grated parmesan cheese (plus 2 tablespoons more)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup panko crumbs
- 2 tablespoons melted butter with salt
Total Time: 40-55 minutes
Looking for a no-fuss way to use up those garden zucchini? This cheesy casserole comes together in just minutes. Shred your zucchini and mix it with three kinds of cheese, eggs, and seasonings, then top it with crispy buttered panko. It’s a great side dish that even kids who aren’t veggie fans will enjoy. Try swapping yellow summer squash for some of the zucchini, or add a handful of fresh herbs from your garden.
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
This butternut squash quinoa casserole is hearty, filling, and naturally satisfying. Roasted butternut squash and protein-packed quinoa blend with black beans, corn, and fresh tomatoes in a Mexican-inspired dish topped with melty dairy-free cheese. The fresh avocado and lime juice add a cool, creamy finish while cumin brings a warm, earthy flavor.
It’s perfect for busy weeknight dinners, and the leftovers taste even better the next day for lunch.
Quick Spinach Zucchini Lasagna
Ingredients:
- 1 tablespoon virgin olive oil
- 1/2 onion (minced)
- 4 cloves of garlic (pressed)
- 2 tablespoons of tomato concentrate
- 1 can (28 ounces) crushed tomatoes with juice or roughly 1 3/4 pounds fresh tomatoes
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh basil
- 3 cups of spinach leaves
- 15 ounces ricotta (part-skim)
- 1 large egg
- 1/2 cup parmesan cheese, freshly grated
- 4 medium zucchinis (sliced to 1/8-inch thickness)
- 16 ounces shredded mozzarella cheese (part-skim)
- 1/2 teaspoon chopped parsley
Total Time: 70-85 minutes
This lasagna swaps traditional pasta for thin slices of zucchini, making it a lighter take on the Italian classic. Fresh spinach and creamy ricotta create layers of flavor, while the homemade tomato sauce brings everything together. The trick is slicing the zucchini thin enough – about 1/8 inch works best. A blend of mozzarella and parmesan adds that satisfying cheese pull we all love in a good lasagna.
Savory Baked Zucchini and Squash Casserole
Ingredients:
- 3 cups yellow squash, cut into large cubes
- 3 cups zucchini, cut into large cubes
- Vegetable oil
- 1 large onion, chopped
- 4 tablespoons of butter
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup crushed butter-flavored crackers (such as ritz)
- 1 cup salt
- 1/4 cup ground black pepper
- 1/4 cup garlic powder
- Additional crushed butter-flavored crackers (such as ritz)
Total Time: 50-65 minutes
If you’re looking for a way to use up those garden zucchini and squash, this casserole is just what you need. The combination of cheese, butter crackers, and fresh vegetables creates a dish that even the kids will enjoy. Pro tip: You can prep all the veggies the night before and store them in the fridge, making dinner assembly quick and easy when you’re short on time.
Savory Broccoli Casserole with Cream of Chicken Soup
Ingredients:
- 1 (32-ounce) package frozen broccoli cuts, thawed
- 1 (10.5-ounce) can cream of chicken soup, unsalted
- 1 cup sour cream
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper (adjust to taste)
- 1 1/2 cups cheddar cheese, shredded
- 1 (6-ounce) package stuffing mix
- 1 cup chicken stock
Total Time: 40-55 minutes
This broccoli casserole is warm, comforting, and wonderfully cheesy. Fresh broccoli florets are nestled in a creamy sauce made with chicken soup and sour cream, then topped with melted cheddar and crispy stuffing crumbs for the perfect mix of textures.
It’s an ideal side dish for family dinners, and reheats beautifully for easy weeknight meals.
Savory Spinach Egg Casserole
Ingredients:
- 12 ounces fresh organic spinach
- 2 teaspoons olive oil
- 2 cups mozzarella cheese, grated
- 1/2 cup thin green onion slices
- 12 eggs, beaten
- 2 teaspoons all-purpose seasoning (or any seasoning mix suitable for eggs)
- Freshly ground black pepper to taste
Total Time: 35-45 minutes
If you’re looking for a breakfast dish that works for both busy mornings and lazy weekends, this spinach egg casserole fits the bill perfectly. You can prep all the ingredients the night before, then just pop it in the oven when you wake up. Pro tip: If you want to make it even more filling, add some sautéed mushrooms or diced bell peppers to the mix.
Tasty Acorn Squash Casserole
Ingredients:
- 2 acorn squash (approx. 1.5 pounds each), cut in half and de-seeded
- 2 tablespoons virgin olive oil
- 3/4 cup whole milk
- 2 large eggs, whisked gently
- 1 tablespoon chopped shallot
- 1 teaspoon finely diced garlic
- 2/3 cup grated parmesan cheese, split into parts
- 3/4 teaspoon salt, split into parts
- 1/2 teaspoon ground black pepper, split into parts
- 1.5 cups fresh whole-wheat sourdough crumbs
- 2 tablespoons melted unsalted butter
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
Total Time: 85-100 minutes
This cozy squash casserole brings together the sweet, nutty flavor of roasted acorn squash with a savory herb-flecked breadcrumb topping. The squash gets mixed with milk, eggs, and parmesan for a creamy base, while fresh sage and rosemary add a warm, woodsy note. Top it with crunchy sourdough crumbs and more cheese, and you’ve got a side dish that’s perfect for cool evenings. Use any winter squash you have on hand if acorn isn’t available, and feel free to swap in dried herbs if fresh ones are hard to find.
Tasty Copycat Black Eyed Pea Squash Casserole
Ingredients:
- 5 pounds of yellow squash
- 2 eggs (beaten)
- 1 cup of bread crumbs
- 4 ounces of butter
- 1/4 cup of sugar
- 2 tablespoons of chopped onion
- A pinch of black pepper
Total Time: 35-45 minutes
This homestyle squash casserole brings back memories of summer dinners at my favorite restaurant chain. Made with fresh yellow squash (and plenty of it!), butter, and a perfect touch of sweetness, it’s the kind of side dish that makes everyone ask for seconds.
The bread crumb topping gets nice and golden, while the inside stays creamy thanks to those beaten eggs and just the right amount of chopped onion. It’s the kind of recipe that’s simple enough for a weeknight but good enough to serve when company comes over.
Tasty Cottage Cheese Green Chili Egg Bake
Ingredients:
- 12 large eggs
- 1/2 cup plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups cottage cheese (1 pint)
- 3 cups grated mexican cheese blend
- 6 tablespoons melted salted butter
- 8 ounces mild chopped green chilies
Total Time: 50-100 minutes
This protein-packed egg bake brings together the best of breakfast and brunch in one easy dish. With a mix of cottage cheese for richness, green chilies for a mild kick, and plenty of melted cheese throughout, it’s the kind of meal that makes getting out of bed worth it.
Made with kitchen staples like eggs and flour, plus a generous helping of Mexican cheese blend (because who doesn’t love cheese?), this casserole comes together in no time. The green chilies add just enough zip without overwhelming the dish, making it perfect for both picky eaters and spice lovers alike.
Tasty Zucchini Noodle Vegetable Lasagna
Ingredients:
- 3 medium zucchini (around 1 pound total, about 60 slices)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 4 cloves garlic (minced or pressed)
- 6 oz fresh baby spinach (chopped)
- 1 ½ cups whole-milk ricotta cheese (drained)
- 1 large egg
- 1/2 cup grated parmesan cheese
- 2 teaspoons dried oregano (optional)
- 3 tablespoons fresh basil (chopped, plus extra for garnish)
- 1 tablespoon lemon zest
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups tomato basil sauce (or preferred store-bought marinara)
- 2 ⅓ cups shredded mozzarella
Total Time: 65-85 minutes
If you’re looking to cut back on carbs but still crave the comfort of lasagna, this zucchini version hits all the right notes. The thin slices of zucchini work perfectly in place of pasta, while the rich blend of cheeses and spinach keeps that classic lasagna feeling we all know and love. Pro tip: Salt and drain your zucchini slices before layering to prevent excess water in your final dish.