Are you tired of spending hours in the kitchen every day, trying to come up with new and delicious meal ideas? Do you wish you had more time to focus on other things – like work, family, or just relaxing? If so, you’re in luck! Make-ahead casseroles are a great way to prepare meals that can be reheated later, giving you the freedom to spend your time doing what you love. In this article, we’ll share 18 delicious make-ahead casserole recipes that are easy to freeze and perfect for busy households.
From classic comfort foods like cheesy chicken and rice casserole, to innovative twists like spinach and artichoke breakfast casserole, these recipes are sure to please even the pickiest of eaters. And with the added convenience of freezing, you can make them ahead of time and simply thaw when you’re ready to serve.
Cheesy Chicken and Rice Casserole
A comforting and flavorful casserole perfect for a weeknight dinner, this Cheesy Chicken and Rice Casserole is an easy-to-make dish that combines the simplicity of chicken and rice with the richness of melted cheese.
Ingredients:
– 1 1/2 cups uncooked white rice
– 3 boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook rice according to package instructions.
3. In a large skillet, sauté chicken, onion, garlic, and peas and carrots until the chicken is cooked through.
4. In a separate bowl, combine cooked rice, shredded cheese, milk, paprika, salt, and pepper.
5. Add the cooked chicken mixture to the rice mixture and mix well.
6. Pour the casserole into a 9×13-inch baking dish and bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Spinach and Artichoke Breakfast Casserole
Start your day with a twist on the classic spinach and artichoke dip – a savory breakfast casserole that’s perfect for weekend brunches or quick weeknight meals.
Ingredients:
– 1 pound frozen chopped spinach, thawed and drained
– 1 (14 oz) can artichoke hearts, drained and chopped
– 6 eggs
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté the spinach and artichoke hearts in butter until wilted. Set aside.
3. In a separate bowl, whisk together eggs, milk, salt, and pepper.
4. Add the egg mixture to the skillet with the spinach mixture and stir to combine.
5. Pour the mixture into a 9×13 inch baking dish and top with shredded cheddar cheese.
6. Bake for 35-40 minutes or until the casserole is set and the eggs are cooked through.
Cooking Time: 35-40 minutes
Beef and Potato Layered Casserole
A hearty, comforting casserole that combines tender beef, creamy mashed potatoes, and crispy breadcrumbs for a satisfying meal.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves of garlic, minced
– 2 cups mashed potatoes
– 1 cup frozen peas and carrots
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Brown the ground beef in a skillet, breaking it up into small pieces as it cooks.
3. Add the diced onion and minced garlic; cook until the onion is translucent.
4. In a separate pot, combine the mashed potatoes, frozen peas and carrots, and shredded cheddar cheese. Stir to combine.
5. Grease a 9×13 inch baking dish with butter or cooking spray.
6. Create layers: ground beef mixture, potato mixture, and breadcrumbs. Repeat for 2-3 layers, finishing with a layer of potatoes on top.
7. Sprinkle thyme and season with salt and pepper to taste.
8. Bake for 35-40 minutes, or until the casserole is hot and bubbly.
Cooking Time: 35-40 minutes
Broccoli Cheese Casserole with Ritz Cracker Topping
This creamy casserole combines the earthy flavor of broccoli with the richness of cheddar cheese, topped with a crunchy Ritz cracker crust.
Ingredients:
– 3 cups broccoli florets
– 2 cups shredded cheddar cheese
– 1 cup milk
– 1/2 cup butter, melted
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup Ritz crackers, crushed
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine broccoli, cheddar cheese, milk, melted butter, salt, and pepper. Mix well.
3. Pour the mixture into a 9×13-inch baking dish.
4. Sprinkle crushed Ritz crackers evenly over the top of the casserole.
5. Bake for 25-30 minutes or until the casserole is hot and the crackers are golden brown.
Cooking Time: 25-30 minutes
Mexican Tortilla Casserole with Black Beans
This hearty casserole combines the flavors of Mexico with the convenience of a one-dish wonder. Perfect for a weeknight dinner or a weekend lunch, this recipe is sure to become a family favorite.
Ingredients:
– 1 (14.5 oz) can black beans, drained and rinsed
– 1 (8 oz) bag corn tortillas, cut into quarters
– 1 lb ground beef, browned and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 can (14.5 oz) diced tomatoes, drained
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion and garlic to the skillet; cook until onion is translucent.
4. In a separate bowl, combine black beans, diced tomatoes, salt, and pepper.
5. Grease a 9×13-inch baking dish with cooking spray.
6. Layer half of the tortillas, then the beef mixture, followed by half of the cheese and half of the black bean mixture.
7. Repeat layers, ending with a layer of cheese on top.
8. Cover with aluminum foil and bake for 30 minutes.
9. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Vegetable Lasagna Casserole
A hearty and flavorful vegetarian twist on a classic lasagna recipe, this casserole is perfect for a weeknight dinner or special occasion. Layers of sautéed vegetables, pasta, and cheese create a satisfying and filling meal.
Ingredients:
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 medium zucchini, sliced
– 1 medium bell pepper, sliced
– 1 medium onion, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 package (8 oz) lasagna noodles
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté zucchini, bell pepper, and onion in olive oil until tender. Add diced tomatoes and cook for an additional 2-3 minutes.
4. In a separate bowl, combine ricotta cheese and Parmesan cheese.
5. Assemble the casserole by spreading half of the tomato mixture in the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top, followed by half of the ricotta mixture and half of the mozzarella cheese.
6. Repeat the layers, finishing with a layer of mozzarella cheese on top.
7. Bake for 35-40 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Tuna Noodle Casserole with Peas
A comforting and easy-to-make casserole that combines the flavors of tuna, noodles, and peas in a creamy sauce. Perfect for a quick weeknight dinner or a family gathering.
Ingredients:
– 1 (12 oz) can of tuna in water, drained
– 8 oz of macaroni
– 2 cups of frozen peas
– 1 cup of milk
– 1/2 cup of canned cream of mushroom soup
– 1/4 cup of butter, melted
– 1 cup of shredded cheddar cheese
– 1/2 cup of crushed crackers (e.g. Ritz)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a separate bowl, combine tuna, peas, milk, cream of mushroom soup, and melted butter. Mix well.
4. In a greased 9×13-inch baking dish, arrange half of the cooked noodles.
5. Pour tuna mixture over noodles, followed by half of the shredded cheese and crushed crackers.
6. Repeat layers, finishing with a layer of cheese on top.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Sweet Potato and Sausage Breakfast Casserole
Start your day off right with this hearty breakfast casserole, featuring sweet potatoes, savory sausage, and a crispy, golden-brown crust.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 pound sweet Italian sausage, casings removed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 egg
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook sausage over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add diced onion and minced garlic to the skillet; cook until onion is translucent.
4. In a separate bowl, whisk together milk, egg, salt, and pepper.
5. Grease a 9×13-inch baking dish with olive oil.
6. Arrange sweet potato slices in the prepared baking dish.
7. Pour cooked sausage mixture over sweet potatoes.
8. Top with shredded cheese.
9. Pour milk-egg mixture over the top.
10. Bake for 35-40 minutes, or until casserole is golden brown and set.
Cooking Time: 35-40 minutes
Chicken Enchilada Casserole with Green Sauce
This recipe combines the comfort of chicken enchiladas with the freshness of a green sauce, all wrapped up in a satisfying casserole. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1 can (10 oz) enchilada sauce
– 1 cup cooked white rice
– 1/2 cup frozen peas and carrots
– 1/4 cup chopped fresh cilantro
– 8-10 corn tortillas
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup crumbled queso fresco (or feta)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken in olive oil until browned and cooked through. Set aside.
3. In the same skillet, combine enchilada sauce, rice, peas and carrots, and cilantro. Stir to combine.
4. In a separate dish, arrange tortillas in a single layer. Spoon chicken mixture over tortillas, followed by shredded cheese.
5. Bake for 25-30 minutes or until hot and bubbly.
Eggplant Parmesan Casserole
Eggplant Parmesan Casserole Recipe
A classic Italian-American dish gets a casserole twist! This recipe combines tender eggplant slices with creamy melted mozzarella, crispy breadcrumbs, and rich tomato sauce.
Ingredients:
- 2 medium eggplants, sliced into 1/4-inch thick rounds
- 1 cup all-purpose flour
- 1 tsp salt
- 1/4 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
Instructions:
- Preheat oven to 375°F (190°C). In a shallow dish, mix together flour, salt, and Parmesan cheese.
- Dredge eggplant slices in the flour mixture, shaking off excess. Place coated eggplant on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 20 minutes or until tender.
- In a separate casserole dish, spread marinara sauce on the bottom. Arrange a layer of baked eggplant slices on top, followed by shredded mozzarella cheese. Repeat this process once more, finishing with a layer of cheese.
- Sprinkle breadcrumbs over the cheese and bake for an additional 15-20 minutes or until golden brown.
Cooking Time: 40-45 minutes
Quinoa and Kale Casserole with Feta
This quinoa and kale casserole is a creative twist on traditional comfort food, packed with nutrients from the quinoa and kale. The tangy feta adds a nice salty kick, making it a perfect meal for any time of year.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 4 cups curly kale, stems removed and chopped
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions using water or broth.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add kale to the skillet and cook until wilted, about 3-4 minutes.
5. In a 9×13-inch baking dish, combine cooked quinoa, kale mixture, and crumbled feta cheese. Season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the casserole is heated through.
Cooking Time: 20-25 minutes
Ham and Swiss Cheese Casserole
A classic comfort food dish that’s perfect for a weeknight dinner or special occasion, this casserole combines the savory flavors of ham and Swiss cheese with pasta and a creamy sauce.
Ingredients:
– 1 pound pasta (such as penne or fusilli)
– 2 cups cooked ham, diced
– 1 cup grated Swiss cheese
– 1/2 cup milk
– 1 tablespoon butter
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add diced ham and cook until heated through.
4. In a separate saucepan, combine milk, paprika, salt, and pepper. Bring mixture to a simmer over medium heat.
5. In a 9×13-inch baking dish, combine cooked pasta, ham mixture, and Swiss cheese.
6. Pour the milk mixture over the top of the casserole.
7. Bake for 25-30 minutes or until the top is golden brown and the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Turkey Tetrazzini Casserole
This creamy, flavorful casserole is a perfect way to use up leftover turkey and is sure to become a family favorite. With its golden brown crust and rich sauce, it’s a dish that will satisfy your comfort food cravings.
Ingredients:
– 2 cups cooked turkey, diced
– 1 cup frozen peas and carrots
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/2 cup butter, melted
– 1 cup sliced mushrooms (optional)
– 1 1/2 cups cooked pasta (such as spaghetti or macaroni)
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine turkey, peas and carrots, heavy cream, cheddar cheese, flour, paprika, salt, and pepper. Mix well.
3. Grease a 9×13-inch baking dish with butter.
4. Add the turkey mixture to the prepared dish and smooth out.
5. If using mushrooms, layer them on top of the turkey mixture.
6. Cook for 30-40 minutes or until golden brown.
Cooking Time: 30-40 minutes
Zucchini and Corn Casserole with Cheddar
This zesty casserole is a delightful way to enjoy the flavors of summer, with tender zucchini and corn kernels paired perfectly with melted cheddar cheese. Perfect for a warm-weather gathering or a cozy night in.
Ingredients:
– 2 medium zucchinis, sliced
– 1 cup frozen corn kernels, thawed
– 1/2 cup grated cheddar cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini slices until tender. Add corn kernels and cook for an additional 2 minutes.
3. In a separate bowl, mix flour, paprika, salt, and pepper.
4. Grease a 9×13-inch baking dish with butter.
5. Arrange cooked zucchini and corn mixture in the prepared dish.
6. Sprinkle cheddar cheese evenly over the top.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Lentil and Mushroom Shepherd’s Pie Casserole
This hearty casserole combines the warmth of lentils with the earthiness of mushrooms, topped with a crispy mashed potato crust. A perfect plant-based twist on a classic comfort dish.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– 2 cups mashed potatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
3. In a skillet, sauté onion, garlic, and mushrooms in olive oil until softened.
4. Stir in thyme, bay leaf, salt, and pepper. Add cooked lentils and combine well.
5. Transfer mixture to a 9×13 inch baking dish.
6. Top with mashed potatoes and bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Pumpkin Mac and Cheese Casserole
A creamy twist on the classic comfort dish, this Pumpkin Mac and Cheese Casserole combines the warmth of roasted pumpkin with a rich macaroni and cheese sauce.
Ingredients:
– 8 oz macaroni
– 1 cup cooked pumpkin puree
– 2 cups grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup unsalted butter, melted
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions. Drain and set aside.
3. In a large mixing bowl, combine pumpkin puree, cheddar cheese, Parmesan cheese, melted butter, paprika, salt, and pepper. Stir until smooth.
4. Add cooked macaroni to the pumpkin mixture and stir until well combined.
5. Transfer the mixture to a 9×13 inch baking dish.
6. Bake for 25-30 minutes or until the top is golden brown and the casserole is heated through.
Cooking Time: 25-30 minutes
Greek Orzo Casserole with Spinach and Feta
This hearty casserole combines the comforting warmth of orzo pasta with the bright flavors of Greece, featuring spinach, feta cheese, and a hint of lemon.
Ingredients:
– 1 cup orzo pasta
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tablespoon lemon zest
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook orzo according to package instructions until al dente.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add spinach to the skillet and cook until wilted. Season with salt, pepper, and lemon zest.
5. In a large bowl, combine cooked orzo, spinach mixture, feta cheese, and Parmesan cheese. Mix well.
6. Transfer the mixture to a 9×13-inch baking dish and bake for 20-25 minutes, or until golden brown.
Cooking Time: 25-30 minutes
BBQ Pulled Pork and Cornbread Casserole
A hearty, comforting casserole that combines the tender juiciness of slow-cooked pulled pork with the warmth and crunch of cornbread. Perfect for a cozy night in or as a show-stopping main course for your next gathering.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 cup BBQ sauce
– 1 cup cornbread mix
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a slow cooker, combine pork shoulder and BBQ sauce. Cook on low for 8 hours or high for 4 hours.
3. In a separate bowl, whisk together cornbread mix, heavy cream, melted butter, and vanilla extract.
4. Assemble the casserole by spreading the pulled pork mixture into a 9×13-inch baking dish, followed by the cornbread mixture.
5. Bake for 25-30 minutes or until the cornbread is golden brown and set.
Cooking Time: 2 hours (slow cooker) + 25-30 minutes (oven)
Summary
Get ready to stock your freezer with delicious make-ahead casseroles! This collection of 18 recipes offers a variety of tasty and easy-to-make dishes that can be prepared ahead of time and reheated whenever you need a quick meal. From classic comfort foods like cheesy chicken and rice casserole, to breakfast options like spinach and artichoke breakfast casserole, and international flavors like Mexican tortilla casserole with black beans, there’s something for everyone. Whether you’re looking for a hearty dinner or a satisfying lunch, these casseroles are sure to please.