easy casserole recipe

Healthy Sweet Potato Casserole with Oatmeal Topping. This will be your new favorite sweet potato recipe! Creamy, decadent, vegan, and gluten free!

Healthy Sweet Potato Casserole

sweet potatoes (scrubbed (about 4–5 very large sweet potatoes))

vanilla almond milk

vanilla beans

virgin coconut oil

cinnamon

salt

nutmeg

white pepper

oats

pecans (untoasted)

almond meal**

coconut oil

maple syrup

Preheat the oven to 375 degrees. Lightly grease a 9x13-inch&nbsp;casserole dish or other&nbsp;3-quart casserole dish&nbsp;and set aside.

Prick the sweet potatoes all over with a fork, then place them on a baking sheet lined with foil or a silpat mat. Bake until the potatoes are fork tender, about 1 hour or so, depending upon the size of your potatoes. Remove from the oven and let sit until cool enough to handle, about 5 minutes. Peel and discard the skins (they should come off easily with your fingers), break the potatoes in large chunks with a fork, then place the chunks into the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl.

While the potatoes bake, pour the almond milk in a small saucepan. Split the vanilla beans, scrape the seeds into the pan, then add the empty pods to the pan too. Bring to a very gentle simmer over medium heat for 5 minutes, stirring occasionally. Do not let the almond milk boil. Remove from heat and let the vanilla steep while the potatoes continue baking.

Remove the vanilla bean pods from the saucepan, then pour the almond milk and vanilla bean specs into the bowl with the sweet potato chunks. Add the melted coconut oil, cinnamon, salt, nutmeg, and white pepper.

Mash the potatoes together with the milk and spices (or beat gently with a mixer or your paddle attachment or run though a food mill) until fairly smooth with some texture remaining. Taste and add additional salt/pepper as desired. Transfer to the prepared baking dish. With the back of a rubber spatula, press and smooth into a single layer.

In a separate bowl, combine the&nbsp;topping&nbsp;ingredients—oats, pecans, almond meal, cinnamon, salt, coconut oil, and maple syrup—until moist and evenly mixed. Sprinkle over the sweet potatoes.

Bake until the topping is toasted and fragrant and casserole is warmed through, about 20 minutes. Serve warm.

https://content.jwplatform.com/videos/fygPL1he.mp4

Egg rolls like you've never had them before!

Eggroll Casserole

lb pork

ginger

garlic, chopped

(10 oz) coleslaw mix

snow pea pods, cut into 1/2-inch pieces

carrots, shredded

green onions, chopped

teriyaki glaze/sauce

soy sauce

chicken broth

Sriracha sauce

(8.8 oz) thin rice stick noodles

chow mein noodles

Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.

Add pork, ginger, and garlic to a skillet and cook on medium-high for 8 to 10 minutes, until pork is cooked through. Drain and return to skillet

Stir in coleslaw mix, pea pods, shredded carrot, 1/4 cup green onions, 1/4 cup teriyaki sauce, and the soy sauce. Toss with tongs or stir until combined. Remove from heat, and place in large bowl; set aside.

Heat broth and Sriracha sauce in a saucepan until simmering, then add rice stick noodles. Reduce heat to low and cover. Cook 2 minutes, stirring to moisten noodles. Cover and cook an additional two minutes.

Remove from heat and let noodles stand 1 to 2 minutes, stirring occasionally until all of the liquid is absorbed. Add noodles to bowl with pork mixture, stirring to combine. Spoon mixture into baking dish and cover with foil.

Bake 20 to 22 minutes. Drizzle with the remaining teriyaki sauce on top, along with the remaining green onions and chow mein noodles.

This classic Swedish Cabbage Casserole recipe with perfectly seasoned meat mixture and caramelized cabbage topping will have friends and family coming back for seconds (and thirds). It's the ultimate home-cooked simple meal packed with flavor!

Swedish Cabbage Casserole - Kålpudding

cabbage

molasses (or light syrup)

beef (or pork)

onion (chopped)

garlic (minced)

heavy cream

breadcrumbs

water

Worcestershire sauce

salt and pepper (to taste)

Lingonberry preserves for serving (optional)

In a large non-stick skillet, heat 2 tablespoons oil or butter over medium-high heat. Add the cabbage and lightly fry it, often stirring, for about 5-10 minutes. Stir in 2 tablespoons molasses and season with salt and pepper to taste. Lower the heat to medium; cook until all the liquid has evaporated and the cabbage is caramelized, about 15 minutes. Set aside.

Meanwhile, in a large mixing bowl, mix the pound of ground meat, 1 chopped onion, 2 cloves minced garlic, 1 cup heavy cream, 3 tbsp bread crumbs, 4 tbsp water, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, and salt and pepper to taste.

Add 1/3 of the caramelized cabbage to the meat mixture and mix again to combine.

Place the meat mixture into a greased 10-inch cast-iron skillet or baking dish and top with the remainder of the cabbage. Bake for 45 minutes in a 350 degrees Fahrenheit preheated oven, or until meat is cooked and cabbage turns a beautiful brown color.

Allow resting 10 minutes before serving. Serve with boiled or mashed potatoes and lingonberry preserves.

Easy Stuffed Pepper Casserole takes classic stuffed pepper ingredients like rice, ground meat, tomato and cheese and turns them into a healthy one pot meal!

Stuffed Pepper Casserole

extra virgin olive oil

turkey (or ground chicken

onion

Italian seasoning

cumin

ground pepper

garlic (minced (about 1 tablespoon))

spinach (thawed with

red bell pepper

green bell peppers

15-ounces fire roasted diced tomatoes

tomato sauce

brown rice (rinsed and drained)

cheddar cheese

shredded pepper jack cheese (use Monterey jack

For serving: chopped fresh cilantro or parsley; Greek yogurt

In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the      turkey and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes.

Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute. Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it&#x27;s fairly evenly distributed with the meat. Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine.

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes. Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.

Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired. Don’t worry if it’s still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then recover.

Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy). If you'd like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley.

https://content.jwplatform.com/videos/2NAyIKp1.mp4

A healthy version of a baked ham and cheese pasta casserole with apples and sage that is just as comforting as the original. Your entire family will love this dish, and it makes great leftovers too!

Healthy Ham and Cheese Casserole with Apples and Sage

whole wheat penne

apples,

sage leaves (thinly sliced, dived)

unsalted butter

garlic

all-purpose flour

non-fat milk

half and half

plain non-fat Greek yogurt

sharp white cheddar cheese

bread crumbs

Bring a large pot of salted water to boil. Add the pasta to the water and cook until al dente, according to package directions. Drain and set aside. Preheat the oven to 350 degrees F, and lightly grease a 9x13 or similar baking dish.

Melt the butter in a Dutch oven or similar large, deep pot over medium heat. Add the onion and sauté until beginning to soften, about 6 minutes. Sprinkle in the flour and garlic, then cook whisking often, until the flour is golden brown, about 2 minutes. Gradually pour in milk, whisking constantly, then the half and half. Continue to cook until the sauce simmers and thickens, about 7 minutes. Remove from heat, then stir in the salt and nutmeg, then the Greek yogurt, cheddar, and 1/2 the total amount of sage. Add the drained pasta, apples and ham, toss gently to coat, then transfer to the prepared baking dish.

Combine the bread crumbs and olive oil in a small bowl and sprinkle over the top of the pasta. Cover the dish with foil, then bake for 10 minutes covered, then uncover and bake 10 additional minutes, until the crumbs are golden and the pasta is hot and bubbly. If necessary, turn your broiler to high to finishing browning the crumbs, watching them carefully so that they do not burn. Remove baked pasta from the oven, sprinkle with remaining sage, and serve.

Looking for an easy casserole recipe? This Buffalo Chicken Casserole from Delish.com is the best.

Buffalo Chicken Casserole

cauliflower,

olive oil

Kosher salt

black pepper

cream cheese, softened

c. buffalo sauce

c. ranch dressing,

green onions,

garlic powder

c. shredded rotisserie chicken

c. shredded cheddar

c. shredded gouda

Do you pair buffalo sauce with ranch or blue cheese?

This recipe is amazing! I ditched the Gouda and added blue cheese crumbles on top with the cheddar. Next time I would add more cauliflower. There’s definitely enough sauce to go around for it.

I loved this recipe but I think there is a bit too much cream cheese for me personally. I would use 8 oz. next time. I used cheddar and pepper jack cheese, added a can of garbanzo beans roasted before hand and I added red peppers. Really liked it though and this all fit for me in a 9 x 13 pan. Cook time was the same about 25 minutes, just a bit more prep. I would also add more cauliflower the next time I make this. Thanks so much .

Made this for superbowl and I'm making it again tonight. This recipe is awesome. My wife and I are doing the low carb deal and this is now in the rotation of go to quick dinners. Flavors incredible, I'm glad this is 4 servings because guaranteed half of the tray will be gone by the end of dinner. Thanks for the share!

I didn't like this....at all.  I think the chicken needs to be sauteed first
or something.  And the cauliflower kind of clashed with the sauce.
It needed something...different.

easy and delicious.  I add red bell pepper and cooked penne pasta to mine some times.  Big hit with my hubby. I go a bit lighter on the cream cheese and also like to add crushed pork rinds and cheddar cheese to the top before baking.

This is delicious. A little too delicious. Has anyone calculated the calories? I’m showing the entire dish is almost 5000 calories and I just about died. Granted I won’t be eating the entire thing in one sitting but a spoonful of this is going to my entire calories Allotment  for the day!

We loved this recipe!  I added a second head of cauliflower, and threw in all the meat off of my rotisserie chicken.  I found that the sauce was still plentiful, but not too spicy for my little guys.  It ended up making enough for me to feed a family of four, and pack four lunches!  Enjoy!

Made this for an office potluck and everyone loved it!

Leave out cauliflower, and it makes a GREAT dip!

I can across this recipe when I was looking for a recipe for leftover  rotisserie chicken. The only “change” I made was using my homemade blue cheese dressing and my fermented hot sauce. Other than that made the recipe as written. It was delicious. Leftovers were great too.

This is good but it's really rich almost like a  Buffalo chicken dip. I actually use the cream cheese part of the recipe as a dip with nachos and it's really good. I also find the collie flower a little weird so I swapped it out with pasta or white rice like others have stated.

This is AMAZING! My teens love it! Also it can be used as a dip too. Definitely Super Bowl food!!

I made this for my daughters birthday! It was amazing

https://streaming.hearstdigitalstudios.com/manual_upload/57d1e34bd559302d5feb7b4b/mp4/Buffalo_Chicken_Casserole_FINAL_1473373020_4000_hd_v3.mp4

Our buff chick casserole is made for true buffalo lovers. It's the perfect easy—and low-carb—dinner for fall.

Beef Enchilada Casserole is layers of seasoned ground beef, cheese, enchilada sauce, and soft flour tortillas baked until everything is hot and bubbly. It's an easy weeknight dinner that the whole family will love!

Beef Enchilada Casserole

Beef

Taco seasoning

Enchilada sauce

Flour tortillas

Cheddar cheese (shredded)

Preheat oven to 350 degrees F.

Brown ground beef for 5 minutes. Add onions and continue to cook for another 3 minutes.

Add taco seasoning to the beef along with ¼ cup of water and stir together. Continue to cook for 5 minutes until the liquid mostly disappeared.

In a greased, 11x9 casserole dish add ½ cup of the enchilada sauce, and then place two tortillas on top of it so that they cover the bottom of the dish.

Place 1/3 of the beef on top of the tortillas, followed by ½ cup of the enchilada sauce, and 1 cup of cheese.

Place two more tortillas on top of the cheese and repeat the beef, enchilada sauce, and cheese. Place the final two tortillas on top and place the remaining beef on top then pour remaining enchilada sauce over it followed by cheese.

Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.

https://content.jwplatform.com/videos/8hTZ0eEq.mp4

Beef Enchilada Casserole is layers of seasoned ground beef, cheese, enchilada sauce, and soft flour tortillas baked until everything is hot and bubbly. It’s an easy weeknight dinner that the whole family will love!

This low carb taco casserole is an easy dish to use up a bumper crop of summer squash. This is a simple dish that can be prepared quick and easy.

Low Carb Yellow Squash Casserole with Taco Flavor

summer squash (thinly sliced)

tomato

beef

chili powder

paprika

onion powder

garlic salt

cayenne

cheddar cheese (grated)

Preheat oven to 350 degrees.

Add canned tomato and seasonings to cooked meat and simmer for about 5 minutes.

Place the sliced squash at the bottom of a 9×13 inch baking pan. Place meat mixture on top of squash, sprinkle grated cheese on top.

Bake in preheated oven for about 25 minutes.

Cheesy tater tot Casserole is always an easy dinner recipe idea and super kid friendly with those crispy potatoes all over the top!

The Best Cheesy Tater Tot Casserole and Hotdish

beef turkey

corn

C low fat sour cream

low fat cream of mushroom soup

skim milk

tsp black pepper

C cheddar cheese

tater tots

Preheat oven

to 375 degrees and lightly spray a 9&#215;13 pan with nonstick spray.

Heat a large skillet on high and add your ground beef or turkey. Season with the salt, pepper, garlic and onion powder. Cook on high, breaking it up into pieces as you go until the meat is completely cooked.

Add the sour cream, soup, milk and corn or green beans. Mix until combined.

Pour mixture into the 9&#215;13 pan. Top with the shredded cheese.

Add the tater tots to the top. Bake for 40-45 minutes until hot and bubbly. Sprinkle a bit of salt over the tater tots when you take the casserole out of the oven.

I just finish to cook this dish... my family love it.
We are from Chile.
Thank you for the recipe

Always a favorite at our house! We love the use of corn and cheese.

I created this recipe over time in homage to the original from Opie's BBQ in Spicewood, TX. Some things to note: Ore-Ida tater tots have lots of salt and seasoning; typically off-brand do not. I would probably add over a tsp for off-brand tots.

So easy to make, yet very flavorful. Everyone..kids and adults..loved it!

Have you ever gotten so excited about a recipe?! Well, today I m SO excited to share this Tater Tot Casserole recipe that we made last week. I m so ecstatic to share it because it was LOVED by the whole family and ended up tasting so cheesy and delicious. In fact, my husband and sisters claimed it the best casserole they had ever tried. How s that for quickly becoming a family favorite?!

Such a great recipe! I grew up in MN and Tater Tot Hotdish was a meal staple. After I had my son a few years ago, I searched for the recipe and found this one and my family enjoys it so much. Delicious! And so much more flavorful than the one I grew up with! (Also, living in the South now, I’ve started calling them casseroles ).  Still enjoy them for all in one family meals. Thank you!

Okay. I haven t made any Tater Tot Casseroles since the Turn of this century, and the last one I made had broccoli, I think? But this is seriously the BEST tot casserole I have ever had. You win the tots award for 2020, and I thank you. OH! Almost forgot. I used ground turkey for this and it still rocked!

Can I make ahead but not freeze it? Can it just be in the fridge?

https://www.youtube.com/watch?v=I7Pf1_mqEvA

The BEST cheesy tater tot casserole recipe that is so easy to make on a busy weeknight! Uses corn, sour cream, and it's super kid friendly.
Full recipe on the blog www.mykitchenescapades.com/best-tater-tot-casserole/

Music by www.bensound.com

Cheesy Tater Tot Casserole

Amish Yumasetti Casserole is a traditional Amish dish. It's hearty, creamy, comforting casserole that is full of ground beef and noodles.

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Top 21 easy casserole recipe recipes from across the web

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Top Tags

Healthy Sweet Potato Casserole

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The most viewed easy casserole recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine