For even more great ideas for simple casseroles, check out the cooking tips below.


Mostaccioli Bake
There's plenty of spaghetti sauce in this lasagna-style Mostaccioli Bake to keep the layers of tender pasta and spinach-cheese mixture moist. It's a hearty main dish that can be made early in the day, refrigerated and then baked at dinnertime.
Dorothy Bateman, Carver, Massachusetts

Meatball Sub Casserole
If you like meatball subs, this tangy Meatball Sub Casserole is sure to be a favorite. It's fast, flavorful and with a green salad, becomes a meal!
Gina Harris, Seneca, South Carolina

Chicken Macaroni Casserole
I got this Chicken Macaroni Casserole recipe from a ladies' circle years ago, and have had many requests for it. It's a real crowd-pleaser, and I know, because my big family is a crowd!
Martha St. Clair, Salem, Illinois

Hearty Pasta Casserole
Loaded with colorful, flavorful roasted veggies, this rustic Italian-inspired Hearty Pasta Casserole is also the perfect main dish "to go": it transports easily and retains heat well. A great make-ahead, too!
Simple & Delicious Test Kitchen

Vegetable Barley Bake
Forget the potatoes or rice and consider this change-of-pace dinner accompaniment. I rely on wholesome barley for this heart-smart Vegetable Barley Bake dish that complements most any main course.
Shirley Doyle, Mt. Prospect, Illinois

Cheesy Broccoli Cauliflower Casserole
After I found this Cheesy Broccoli Cauliflower Casserole recipe in an old church cookbook, I adjusted it to make it lower in calories and fat. The creamy cheese sauce makes it a tasty way to get children to eat their vegetables.
Nancy Whitford, Edwards, New York


Casserole Cooking Tips

  • To dot a casserole or pie with butter, use a coarse grater to shred cold butter over the dish. It's quick and effective.
    Lois F., Nelson, Wisconsin
  • With the mushroom soup in my green bean casserole, I add a cup or so of shredded cheddar cheese and a spoonful of prepared horseradish.
    Olive S., Haydenville, Massachusetts
  • I steam fresh carrots, then put them in a casserole dish and pour some maple syrup over them. I bake them at 250° for 30 minutes. They disappear fast.
    Connie S., Rochester, New Hampshire
  • Spread leftover sloppy joe meat into a casserole dish. Place sliced process cheese over the meat and top the cheese with homemade or refrigerator biscuits. Bake until the biscuits are done. I always prepare extra sloppy joe meat to be sure we have leftovers to use this way.
    Carol E., Austin, Minnesota
  • I use french-fried onions with the cereal or crackers I crush to top my casseroles. The onions add a simple savory boost of flavor.
    Mary C., Sycamore, Illinois
  • I turn leftover roasted chicken and brown rice into an easy casserole for lunch the next day. I cut up the remaining chicken and add it to the rice, along with curry powder and butter, then heat it in the microwave. It's delicious!
    Leslie D., Lewiston, Maine
  • After a recent party, I had lots of leftover chicken salad. I mixed it with cream of chicken soup, chopped sweet red pepper and coarsely crushed Triscuit crackers. I put this mixture in a casserole dish and baked it at 350° for about 25 minutes. Then I topped it with more crushed Triscuits and baked it for 10 minutes longer. It was terrific! In fact, next time chicken salad is on the menu, I plan to make extra just so I can fix this tasty main dish.
    Tricia J., Atlanta, Georgia