25+ Simple Casseroles you will make again and again! Easy ingredients, big flavor — comfort food made easy. Simple ingredients, easy steps, family approved, and perfect for busy days. Every recipe below comes with its own photo, ingredients and step-by-step instructions. Good food brings people together!
Simple Ingredients
Family Approved
Every Card Photographed
In This Collection
- Chicken Tater Tot Casserole
- Chicken Pot Pie Casserole
- Cheesy Chicken Taco Casserole
- Spinach Artichoke Chicken Pasta Casserole
- Italian Sausage Tortellini Casserole
- Cheesy Beef Stroganoff Casserole
- Cheesy Italian Stuffed Shells
- Tex-Mex John Wayne Casserole
- Chicken Noodle Casserole
- Sloppy Joe Biscuit Casserole
- Creamy Hobo Casserole
- Taco Rice Casserole
- Cheesy Beef Tater Tot Casserole
- BBQ Ranch Chicken Pasta Bake
- Rotel Chicken Spaghetti Casserole
- Pepperjack Potato Casserole
- Ritz Cracker Chicken Casserole
- Ground Beef Crescent Roll Taco Bake
- Cheesy Hamburger Potato Casserole
- Creamy Pork Chop Casserole
- Oven-Baked Ratatouille Casserole
- Mexican Lasagna Tortilla Casserole
- Dump-and-Bake Chicken Parmesan Casserole
- Mexican Taco Tater Tot Casserole
- Beef Noodle Casserole
Chicken Tater Tot Casserole
Ingredients
- 3 cups cooked chicken, diced
- 1 bag (32 oz) frozen tater tots
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- Salt and pepper to taste
How to Make It
Step 1: Stir the cream of chicken soup with the milk, salt and pepper into a smooth sauce in a large bowl, then fold in the chicken. Spread into a greased 9×13 baking dish.
Step 2: Arrange the tater tots in a single layer over the chicken mixture, then blanket everything with the cheddar.
Step 3: Bake at 400°F (200°C) for 35-40 minutes until the tater tots are golden and crispy and the cheese bubbles.
Chicken Pot Pie Casserole
Ingredients
- 3 cups cooked chicken, diced
- 3 cups frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 can (16 oz) refrigerated biscuit dough
- 1/2 cup milk
How to Make It
Step 1: Combine the chicken, vegetables, soup and milk in a greased 9×13 dish. The filling should be creamy — add a splash of milk if it looks too thick.
Step 2: Cut the biscuit dough into quarters and arrange over the top of the filling, leaving small gaps for steam.
Step 3: Bake at 375°F (190°C) for 25-30 minutes until the biscuits are golden brown and puffed. All the comfort of pot pie without the fuss.
Cheesy Chicken Taco Casserole
Ingredients
- 3 cups cooked chicken, shredded
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained
- 3 cups crushed tortilla chips
- 2 cups shredded Mexican cheese blend
- 1/2 cup salsa
How to Make It
Step 1: Toss the shredded chicken with the taco seasoning and 2 tablespoons water. Spread half the crushed chips in a greased 9×13 dish.
Step 2: Layer the chicken, black beans, salsa and half the cheese over the chips. Repeat with the remaining chips and cheese on top.
Step 3: Bake at 375°F (190°C) for 20-25 minutes until the cheese is melted and bubbling. Serve with your favorite taco toppings.
Spinach Artichoke Chicken Pasta Casserole
Ingredients
- 3 cups cooked chicken, diced
- 12 oz penne pasta
- 1 package (10 oz) frozen spinach, thawed and squeezed dry
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 2 cups shredded mozzarella
How to Make It
Step 1: Cook the penne 1 minute shy of al dente. In a large bowl, stir the softened cream cheese with the mozzarella until creamy, then fold in the spinach, artichokes and chicken.
Step 2: Toss the pasta with the mixture and spread into a greased 9×13 dish. Top with a little extra mozzarella.
Step 3: Bake at 375°F (190°C) for 20-25 minutes until golden and bubbling. The beloved dip, turned into dinner.
Italian Sausage Tortellini Casserole
Ingredients
- 1 lb Italian sausage
- 1 package (20 oz) cheese tortellini
- 2 cups marinara sauce
- 2 cups shredded mozzarella
- 1/2 cup grated parmesan
- 2 cloves garlic, minced
How to Make It
Step 1: Brown the sausage in a large skillet 6-8 minutes, breaking it into crumbles. Add the garlic and cook 1 minute more, then stir in the marinara.
Step 2: Toss the cooked tortellini with the sausage sauce and spread into a greased 9×13 dish. Blanket with mozzarella and parmesan.
Step 3: Bake at 375°F (190°C) for 20-25 minutes until the cheese is golden and bubbling.
Cheesy Beef Stroganoff Casserole
Ingredients
- 1 lb ground beef
- 8 oz egg noodles
- 8 oz mushrooms, sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded mozzarella
How to Make It
Step 1: Cook the egg noodles until just al dente. Brown the beef 6-8 minutes, then add the mushrooms and cook 4 minutes until softened.
Step 2: Stir in the soup and sour cream until creamy, then fold in the noodles and half the mozzarella. Spread into a greased dish and top with the rest of the cheese.
Step 3: Bake at 375°F (190°C) for 20-25 minutes until bubbly. Rich, creamy and totally satisfying.
Cheesy Italian Stuffed Shells
Ingredients
- 1 box (12 oz) jumbo pasta shells
- 15 oz ricotta cheese
- 2 cups shredded mozzarella
- 2 cups marinara sauce
- 2 tsp Italian seasoning
- 1/2 cup grated parmesan
How to Make It
Step 1: Cook the shells 2 minutes shy of the package directions — they finish in the oven. Mix the ricotta with 1 cup mozzarella, the parmesan and Italian seasoning.
Step 2: Spread 1 cup marinara in a 9×13 dish. Fill each shell with the cheese mixture and nestle into the sauce, then top with the remaining marinara and mozzarella.
Step 3: Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake 10 more until golden.
Tex-Mex John Wayne Casserole
Ingredients
- 1 lb ground beef
- 1 can (15 oz) pinto or black beans, drained
- 1 cup frozen corn
- 2 cups shredded cheddar
- 1 cup salsa
- 1 can (16 oz) biscuit dough or tater tot base
How to Make It
Step 1: Press the biscuit dough into a greased 9×13 dish to form the base. Brown the beef 6-8 minutes, drain, then stir in the beans, corn and salsa.
Step 2: Spread the beef mixture over the base and blanket with all the cheddar.
Step 3: Bake at 350°F (175°C) for 30-35 minutes until the base is cooked through and the cheese is golden. A Tex-Mex legend.
Chicken Noodle Casserole
Ingredients
- 3 cups cooked chicken, diced
- 8 oz egg noodles
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1 cup frozen peas (optional)
How to Make It
Step 1: Cook the egg noodles until just al dente. Whisk the soup and milk in a large bowl, then fold in the chicken, noodles, peas and half the cheddar.
Step 2: Spread into a greased 9×13 dish and top with the remaining cheese.
Step 3: Bake at 375°F (190°C) for 20-25 minutes until hot and bubbling. Simple ingredients, big comfort.
Sloppy Joe Biscuit Casserole
Ingredients
- 1 lb ground beef
- 1 can (15 oz) sloppy Joe sauce
- 1 can (16 oz) refrigerated biscuit dough
- 2 cups shredded cheddar cheese
- 1 onion, diced
How to Make It
Step 1: Brown the beef with the onion 6-8 minutes, then stir in the sloppy Joe sauce and simmer 5 minutes. Spread into a greased 9×13 dish.
Step 2: Cut the biscuits into quarters and scatter over the beef, then blanket with all the cheddar.
Step 3: Bake at 375°F (190°C) for 22-25 minutes until the biscuits are golden and the cheese bubbles.
Creamy Hobo Casserole
Ingredients
- 1 lb ground beef
- 4 medium potatoes, thinly sliced
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 onion, sliced
- 1 can (10.5 oz) cream of mushroom soup
How to Make It
Step 1: Brown the beef 6-8 minutes and drain. Whisk the soup and sour cream into a creamy sauce.
Step 2: Layer the sliced potatoes and onion in a greased dish, add the beef, then pour the creamy sauce over everything and top with all the cheddar. Cover with foil.
Step 3: Bake at 375°F (190°C) for 45 minutes covered, then 15 uncovered until the potatoes are tender and the top is golden.
Taco Rice Casserole
Ingredients
- 1 lb ground beef
- 2 cups cooked rice
- 1 packet taco seasoning
- 2 cups shredded cheddar cheese
- 1 cup salsa
- 1 can (15 oz) black beans, drained (optional)
How to Make It
Step 1: Brown the beef 6-8 minutes, drain, then stir in the taco seasoning with 1/4 cup water and the salsa. Simmer 2 minutes.
Step 2: Fold in the cooked rice and beans, spread into a greased 9×13 dish, and top with all the cheddar.
Step 3: Bake at 375°F (190°C) for 20-25 minutes until the cheese is melted and bubbling. A weeknight hero.
Cheesy Beef Tater Tot Casserole
Ingredients
- 1 lb ground beef
- 1 bag (32 oz) frozen tater tots
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1 onion, diced
How to Make It
Step 1: Brown the beef with the onion 6-8 minutes and drain. Stir in the soup and milk until creamy, then spread into a greased 9×13 dish.
Step 2: Arrange the tater tots over the beef and blanket with all the cheddar.
Step 3: Bake at 400°F (200°C) for 35-40 minutes until the tots are crispy and golden. The classic kids ask for by name.
BBQ Ranch Chicken Pasta Bake
Ingredients
- 3 cups cooked chicken, diced
- 12 oz rotini pasta
- 3/4 cup BBQ sauce
- 1/2 cup ranch dressing
- 2 cups shredded Monterey Jack
- 1/2 cup red onion, diced
How to Make It
Step 1: Cook the rotini 1 minute shy of al dente. In a large bowl, toss the chicken and pasta with the BBQ sauce, ranch and onion.
Step 2: Spread into a greased 9×13 dish and blanket with all the Monterey Jack.
Step 3: Bake at 375°F (190°C) for 20-25 minutes until the cheese is golden and bubbling. Smoky, tangy and irresistible.
Rotel Chicken Spaghetti Casserole
Ingredients
- 3 cups cooked chicken, shredded
- 12 oz spaghetti
- 1 can (10 oz) Rotel diced tomatoes with green chiles
- 8 oz cream cheese
- 2 cups shredded cheddar
- 1 can (10.5 oz) cream of chicken soup
How to Make It
Step 1: Cook the spaghetti until just al dente. Melt the cream cheese with the soup in a saucepan, then stir in the Rotel with its juices until smooth.
Step 2: Toss the sauce with the spaghetti and chicken, spread into a greased 9×13 dish, and top with all the cheddar.
Step 3: Bake at 375°F (190°C) for 20-25 minutes until bubbling. Creamy with a gentle kick.
Pepperjack Potato Casserole
Ingredients
- 6 medium potatoes, thinly sliced
- 2 cups shredded pepperjack cheese
- 1 cup sour cream
- 6 slices bacon, cooked and crumbled (optional)
- 1/2 cup milk
- 2 green onions, sliced
How to Make It
Step 1: Parboil the potato slices 6-8 minutes until just tender. Whisk the sour cream and milk, then layer potatoes, pepperjack and bacon in a greased dish.
Step 2: Pour the creamy mixture over the layers and top with the remaining pepperjack.
Step 3: Bake at 375°F (190°C) for 35-40 minutes until the potatoes are tender and the cheese is golden. A spicy twist on the classic.
Ritz Cracker Chicken Casserole
Ingredients
- 3 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 sleeves Ritz crackers, crushed
- 1/2 cup butter, melted
- 1 cup shredded cheddar
How to Make It
Step 1: Stir the chicken with the soup, sour cream and cheddar in a greased 9×13 dish until everything is coated.
Step 2: Toss the crushed Ritz crackers with the melted butter and scatter evenly over the chicken — this buttery crumb is the signature.
Step 3: Bake at 350°F (175°C) for 25-30 minutes until the topping is golden and the edges bubble.
Ground Beef Crescent Roll Taco Bake
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can (8 oz) crescent roll dough
- 2 cups shredded cheddar cheese
- 1/2 cup salsa
- 1 cup shredded lettuce and diced tomato for serving
How to Make It
Step 1: Unroll the crescent dough and press it into a greased 9×13 dish, pinching the seams to form a crust. Brown the beef 6-8 minutes, drain, then stir in the taco seasoning and salsa.
Step 2: Spread the taco beef over the crust and blanket with all the cheddar.
Step 3: Bake at 375°F (190°C) for 18-22 minutes until the crust is golden. Top with lettuce and tomato before serving.
Cheesy Hamburger Potato Casserole
Ingredients
- 1 lb ground beef
- 5 medium potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 1 1/2 cups milk
- 1 can (10.5 oz) cream of mushroom soup
- 1 onion, sliced
How to Make It
Step 1: Brown the beef 6-8 minutes and drain. Whisk the soup and milk into a pourable sauce.
Step 2: Layer half the potatoes, onion and beef in a greased dish, pour over half the sauce, then repeat. Top with all the cheddar and cover with foil.
Step 3: Bake at 375°F (190°C) for 50 minutes covered, then 10 uncovered until the potatoes are fork-tender.
Creamy Pork Chop Casserole
Ingredients
- 4 bone-in pork chops
- 5 medium potatoes, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- Salt and pepper
How to Make It
Step 1: Season the pork chops with salt and pepper and sear 3-4 minutes per side in a hot skillet until golden — they finish in the oven.
Step 2: Layer the potatoes in a greased 9×13 dish, whisk the soup and milk and pour over, then nestle the pork chops on top and cover with all the cheddar. Cover with foil.
Step 3: Bake at 375°F (190°C) for 50-55 minutes until the pork is cooked through and the potatoes are tender.
Oven-Baked Ratatouille Casserole
Ingredients
- 1 eggplant, thinly sliced
- 2 zucchini, thinly sliced
- 3 tomatoes, thinly sliced
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella
- Fresh basil and Italian herbs
How to Make It
Step 1: Salt the eggplant slices and rest 15 minutes, then pat dry — this removes bitterness. Spread the marinara in a greased dish.
Step 2: Alternate overlapping slices of eggplant, zucchini and tomato in neat rows over the sauce. Drizzle with olive oil and sprinkle with herbs.
Step 3: Cover with foil and bake at 375°F (190°C) for 30 minutes, then uncover, top with mozzarella and bake 10 more until golden.
Mexican Lasagna Tortilla Casserole
Ingredients
- 1 lb ground beef
- 10 flour tortillas
- 1 can (15 oz) black beans, drained
- 2 cups enchilada or salsa sauce
- 3 cups shredded Mexican cheese blend
- 1 packet taco seasoning
How to Make It
Step 1: Brown the beef 6-8 minutes, drain, then stir in the taco seasoning, beans and half the sauce.
Step 2: Layer in a greased 9×13 dish: tortillas, beef mixture, cheese. Repeat three times, ending with tortillas, the remaining sauce and all the cheese.
Step 3: Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake 10 more until golden and bubbling.
Dump-and-Bake Chicken Parmesan Casserole
Ingredients
- 1 lb chicken breast, cut into bite-size pieces
- 12 oz penne pasta (uncooked)
- 3 cups marinara sauce
- 2 cups shredded mozzarella
- 1/2 cup grated parmesan
- 1 tsp Italian seasoning
How to Make It
Step 1: Dump the uncooked penne, chicken pieces, marinara and 2 cups water into a greased 9×13 dish — no pre-cooking. Stir so the pasta is submerged and sprinkle with Italian seasoning. Cover tightly with foil.
Step 2: Bake at 425°F (220°C) for 40 minutes until the pasta is tender and the chicken is cooked through.
Step 3: Uncover, stir, top with mozzarella and parmesan, and bake 10 more minutes until the cheese is golden. Dinner with almost no dishes.
Mexican Taco Tater Tot Casserole
Ingredients
- 1 lb ground beef
- 1 bag (32 oz) frozen tater tots
- 1 packet taco seasoning
- 2 cups shredded Mexican cheese blend
- 1 cup salsa
- Sour cream for serving
How to Make It
Step 1: Brown the beef 6-8 minutes, drain, then stir in the taco seasoning and salsa. Spread into a greased 9×13 dish.
Step 2: Arrange the tater tots over the beef and blanket with all the cheese.
Step 3: Bake at 400°F (200°C) for 35-40 minutes until the tots are crispy and the cheese bubbles. Taco night, casserole style.
Beef Noodle Casserole
Ingredients
- 1 lb ground beef
- 8 oz egg noodles
- 2 cups tomato sauce
- 2 cups shredded mozzarella
- 1 onion, diced
- 1 tsp Italian seasoning
How to Make It
Step 1: Cook the egg noodles 2 minutes shy of the package directions. Brown the beef with the onion 6-8 minutes, then stir in the tomato sauce and Italian seasoning.
Step 2: Toss the noodles with the beef sauce and half the mozzarella, spread into a greased 9×13 dish, and top with the rest of the cheese.
Step 3: Bake at 375°F (190°C) for 25-30 minutes until the cheese is melted and golden. Simple ingredients, big flavor.
Pro Tips
- Use simple, affordable ingredients. Pantry staples and store-bought shortcuts make weeknight casseroles effortless.
- Prep ahead and save time. Most casseroles assemble a day ahead — cover, refrigerate, then bake when ready.
- Change veggies or protein to suit your family. Swap in whatever your family loves — casseroles are endlessly flexible.
- Top with cheese or breadcrumbs for extra flavor. A golden, crunchy topping takes any casserole from good to great.
- Rest 10 minutes before serving. Hot casseroles need a few minutes to set so every slice holds together.
Frequently Asked Questions
Can I make these casseroles ahead of time?
Yes — almost all of these assemble a day ahead. Cover and refrigerate, then add 10 extra minutes to the bake time if going in cold.
Can I freeze casseroles?
Most freeze beautifully for up to 3 months. Cool completely, wrap tightly, and thaw overnight in the fridge before baking or reheating.
What size baking dish should I use?
A 9×13-inch dish fits nearly every recipe here. For smaller households, halve the recipe into an 8×8 dish.
How do I keep casseroles from drying out?
Cover with foil for the first two-thirds of baking, then uncover to brown the top. Enough sauce in the layers is the other key.
Which casseroles are best for busy weeknights?
Dump-and-Bake Chicken Parmesan, Taco Rice Casserole and Chicken Noodle Casserole need 10-15 minutes of prep and mostly oven time.