45 New Summer Casseroles You Haven’t Tried Yet

Casseroles aren't just for cold-weather months. Whip up one of these fresh (and satisfying!) summer casserole recipes after spending the day in the sun.

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Yellow Squash and Zucchini Casserole

This yellow squash and zucchini casserole is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. —Jonathan Lawler, Greenfield, Indiana
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Nacho Chicken

I have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan
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Zucchini Lasagna

We plant zucchini every year and always seem to have more than we can use! This hearty zucchini lasagna is a delicious way to use an abundant crop. —Charlotte McDaniel, Williamsville, Illinois
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Mixed Berry French Toast Bake

I love this recipe! It's perfect for fuss-free holiday breakfasts or laid-back company—utterly delicious and so easy to put together the night before. —Amy Berry, Poland, Maine
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Carnitas with Orzo and Peppers in Red Mole Sauce

Here's a tasty way to stretch your grocery dollar. Pork shoulder roast is combined with orzo, peppers and mole sauce to make a spicy Mexican comfort food. —Kari Wheaton, South Beloit, Illinois
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Cheesy Summer Squash Casserole

Onion and cheddar cheese add flavor and richness to the bounty of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. —Katherine Metz, Jacksonville, Florida
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Contest-Winning Hot Chicken Salad

After I tasted this hot chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. —Ruth Glabe, Oronoco, Minnesota
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Mexican Street Corn Bake

We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August I freeze a lot of our own fresh sweet corn and then I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas
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Greek Spaghetti with Chicken

Flavorful spaghetti surely provides a comforting dinner. Featuring chicken, spinach and two types of cheese, this is a crowd-pleaser. —Melanie Dalbec, Inver Grove Heights, Minnesota
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Layered Beef Casserole

On my busy days, I treasure meal-in-one recipes like this. Toss together a salad and dinner is ready in no time. —Dorothy Wiedeman, Eaton, Colorado
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Cheddar and Chorizo Strata

Stratas are a wonderful way to use up bits and pieces of leftovers you have on hand. You can make them meatless or substitute the cheeses and the meats. This dish can be made a day before baking. If you like more heat, use pepper jack cheese. —Kallee Krong-McCreery, Escondido, California
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Sweet and Spicy Baked Beans

This recipe is a hit with guests and family. It's sweet, simple and delicious, and someone always asks for the recipe. —Elliot Wesen, Arlington, Texas
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Summer Squash Mushroom Casserole

This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio
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Blend of the Bayou

My sister-in-law shared this recipe with me when I first moved here. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and flavorful. I've passed it on to my children too.—Ruby Williams, Bogalusa, Louisiana
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Taco Salad Casserole

This taco casserole recipe tastes like a taco salad and is a breeze to assemble. I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese. —Rhonda McKee, Greensburg, Kansas
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Two-Bean Tomato Bake

Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomatoes. It's even more flavorful when you use your garden harvest. We love the cheesy crumb topping because it adds a fantastic crunch.—Dorothy Rieke, Julian, Nebraska
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Polenta Chili Casserole

Our Test Kitchen created this delicious vegetarian bean and polenta bake that combines spicy chili, mixed veggies and homemade polenta. It's a warm and comfy casserole that is sure to please everyone, vegetarian or not.
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Spicy Chicken and Bacon Mac

I've been working to perfect a creamy, spicy mac and cheese for years. After adding smoky bacon, chicken, jalapenos and spicy cheese, this is the ultimate! I use rotisserie chicken and precooked bacon when I'm pressed for time. —Sarah Gilbert, Aloha, Oregon
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Taco Cornbread Casserole

A whole can of chiles adds fire to this casserole. For less heat, you can use just enough of the can for your taste. —Lisa A. Paul, Terre Haute, Indiana
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Baked Nectarine Chicken Salad

Folks love the crunchy chow mein noodles on top. I love that I can make it a day in advance and refrigerate until it's time to serve. Serve with hot bread or rolls. —Faye Robinson, Pensacola, Florida
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Zucchini Pizza Casserole

My husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! —Lynn Bernstetter, White Bear Lake, Minnesota
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Roasted Vegetable Strata

With the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
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Veggie Macaroni & Cheese

This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone asking for seconds. —Marsha Morril, Harrisburg, Oregon
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Meatballs Sausage Dinner

One day I was having trouble deciding what to make for dinner, so I combined whatever was in the refrigerator and freezer. To my surprise, everyone loved it! —Elizabeth Martz, Pleasant Gap, Pennsylvania
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Zucchini Tomato Casserole

Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. —Cathy Johnston, Ranchester, Wyoming
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Southwest Vegetarian Bake

This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's perfect any time I have a taste for Mexican food with all the fixings. —Patricia Gale, Monticello, Illinois
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Makeover Shrimp Rice Casserole

The cooks at Taste of Home made a lightened-up version of my shrimp casserole, and I love it. The makeover has only half the calories and sodium of my original recipe, and less fat, too. —Marie Roberts, Lake Charles, Louisiana
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Cheesy Cheddar Broccoli Casserole

Even people who don’t like broccoli beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. —Elaine Hubbard, Pocono Lake, Pennsylvania
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Chili Beef Cornbread Casserole

This recipe is my potluck standby. And when I hear that someone may need a comforting home-cooked meal, I bring them this casserole. —Lorraine Espenhain, Corpus Christi, Texas
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Chicken Zucchini Casserole

A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use precooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. —Bev Dutro, Dayton, Ohio
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Fontina Chicken & Pasta Bake

Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. —Taste of Home Test Kitchen
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Chipotle Turkey Chilaquiles

As a frugal mom, I try to use leftovers in a way that provides good nutrition. This recipe does just that and it’s also a great way for my children to learn to enjoy the flavors of their Mexican heritage. —Aimee Day, Ferndale, Washington
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Contest-Winning Cajun Cabbage

Looking for a different treatment for cabbage? Try this spicy cheese-topped Cajun cabbage that I adapted from a friend's recipe. I added a little of this and that until it tasted the way I wanted. Not only do my husband and kids like it, but I also get rave reviews when I make it for company or church functions. —Bobbie Soileau, Opelousas, Louisiana
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Ole Polenta Casserole

With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.—Angela Biggin, Lyons, Illinois
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Unstuffed Peppers

If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. —Beth Dewyer, Du Bois, Pennsylvania
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Artichoke Ratatouille Chicken

I loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta. —Judy Armstrong, Prairieville, Louisiana
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Salsa Verde Chicken Casserole

This is a rich and surprisingly tasty rendition of a number of Tex-Mex dishes fused into one packed, beautiful casserole. Best of all, it’s ready in hardly any time! —Janet McCormick, Proctorville, Ohio
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Overnight Asparagus Strata

I've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. —Lynn Licata, Sylvania, Ohio
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Seafood Casserole

A family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. —Nancy Billups, Princeton, Iowa
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Tex-Mex Summer Squash Casserole

Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio
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Sweet-and-Sour Supper

My mother shared this recipe, which I've been making for my family for years. The homemade sweet-and-sour sauce is the key to this dish's success. —Dorothy Reimer, Dewberry, Alberta
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Greek Breakfast Casserole

This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are nearly endless! —Lauri Knox, Pine, Colorado
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Lemony Chicken & Rice

I couldn’t say who loves this recipe best, because it gets raves every time I serve it! Occasionally I even get a phone call or email from a friend requesting the recipe, and it's certainly a favorite for my grown children and 15 grandchildren. —Maryalice Wood, Langley, British Columbia
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Greek Zucchini & Feta Bake

Looking to highlight your meal with something light, indulgent and golden on top? Turn to this Greek-style egg bake. —Gabriela Stefanescu, Webster, Texas

Caroline Stanko
Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish. When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer cocktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.