18 Refreshing Summer Casserole Recipes Delightful

Deliciously light and brimming with summer’s best flavors, our roundup of 18 refreshing casserole recipes is your ticket to easy, breezy meals all season long. Whether you’re craving something cheesy, veggie-packed, or downright comforting, we’ve got a dish that’ll make your taste buds dance. Dive in and discover your next favorite summer bake—each recipe promises to keep things simple, satisfying, and oh-so-scrumptious!

Zucchini and Corn Summer Casserole

Let’s face it, summer is basically a zucchini in human form—it shows up unannounced, takes over your life, and before you know it, you’re drowning in squash. But fear not! This Zucchini and Corn Summer Casserole is here to turn that garden glut into a dish so delicious, you’ll forget you ever complained about too much zucchini.

Ingredients

• 2 cups shredded zucchini
• 1 cup corn kernels
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup breadcrumbs
• 1/4 cup melted butter

Instructions

1. Preheat your oven to 375°F and grease a 9×9 inch baking dish.
2. In a large bowl, mix together the shredded zucchini, corn kernels, Parmesan cheese, and chopped basil.
3. Drizzle the olive oil over the mixture, then sprinkle with salt and pepper. Stir until everything is well combined.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly.
5. In a small bowl, combine the breadcrumbs and melted butter, then sprinkle this mixture over the top of the casserole.
6. Bake for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
7. Let the casserole sit for 5 minutes before serving to allow it to set.

Golden and glorious, this casserole is a textural dream with its crispy top and tender, veggie-packed interior. Serve it with a dollop of sour cream or alongside a crisp green salad for a meal that screams summer.

Tomato Basil Chicken Casserole

Just when you thought chicken couldn’t get any more exciting, along comes this Tomato Basil Chicken Casserole to prove you wrong. It’s like a cozy blanket for your taste buds, with flavors that hug you from the inside out.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup marinara sauce
• 1/2 cup fresh basil, chopped
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a casserole dish with olive oil.
2. In a large bowl, mix the shredded chicken, marinara sauce, chopped basil, garlic powder, salt, and black pepper until well combined.
3. Transfer the mixture to the greased casserole dish, spreading it out evenly.
4. Sprinkle the mozzarella and Parmesan cheeses evenly over the top of the chicken mixture.
5. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
6. Let the casserole cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Delightfully cheesy with a herby kick, this casserole is a crowd-pleaser that’s as easy to make as it is delicious. Serve it over a bed of spaghetti or with a side of garlic bread for a meal that’s sure to impress.

Lemon Garlic Shrimp and Rice Casserole

Hold onto your hats, folks, because we’re about to dive into a dish that’s as zesty as your aunt’s comments at Thanksgiving—Lemon Garlic Shrimp and Rice Casserole. It’s the kind of meal that’ll have you forgetting all about takeout menus.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups long-grain white rice
• 4 cups chicken broth
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the shrimp, garlic, lemon zest, salt, and pepper. Cook for 2-3 minutes until the shrimp are pink but not fully cooked. Remove from heat and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and the rice. Stir to coat the rice in oil and toast lightly for 1-2 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
5. Transfer the rice to the prepared baking dish. Top with the shrimp mixture, lemon juice, and Parmesan cheese.
6. Bake for 15-20 minutes until the cheese is melted and bubbly.
7. Garnish with fresh parsley before serving.

You’ll love the way the Parmesan forms a golden crust, while the lemon keeps everything bright and lively. Try serving it straight from the dish at your next dinner party for that ‘I definitely meant to do that’ rustic charm.

Summer Squash and Sausage Bake

Kick off your summer feasts with this hearty, flavor-packed Summer Squash and Sausage Bake that’s as easy to make as it is to devour. Perfect for those who think ‘bake’ means ‘set it and forget it’—because, honestly, who has time to babysit dinner?

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups yellow squash, sliced into 1/4-inch rounds
• 2 cups zucchini, sliced into 1/4-inch rounds
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned, about 5 minutes. Tip: Drain excess fat to keep the bake from being greasy.
3. Add the onion and garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
4. Layer the sliced yellow squash and zucchini in the prepared baking dish, then top with the sausage mixture.
5. Sprinkle the mozzarella and Parmesan cheeses evenly over the top. Tip: For extra crispiness, broil for the last 2 minutes of baking.
6. Bake uncovered for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld.

Vibrant and satisfying, this bake boasts a delightful contrast between the creamy cheese and the slight crunch of the squash. Serve it straight from the dish for a rustic family-style meal, or plate it up with a side of crusty bread to sop up all the cheesy goodness.

Mediterranean Vegetable Casserole

Zesty and vibrant, this Mediterranean Vegetable Casserole is like a sun-soaked vacation for your taste buds, packed with flavors that’ll make you forget you’re actually eating your veggies. Perfect for those who think ‘casserole’ means ‘comfort food coma’—this dish is here to prove you wrong, with a light yet satisfying twist.

Ingredients

• 2 cups zucchini, diced
• 1 cup eggplant, diced
• 1 cup bell peppers, diced
• 1/2 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 cup feta cheese, crumbled
• 1/4 cup kalamata olives, sliced
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, combine zucchini, eggplant, bell peppers, and red onion. Drizzle with olive oil and toss to coat evenly.
3. Sprinkle salt, black pepper, and dried oregano over the vegetables, tossing again to ensure even seasoning.
4. Transfer the vegetable mixture to the prepared baking dish, spreading it out into an even layer.
5. Bake in the preheated oven for 25 minutes, or until the vegetables are tender and slightly caramelized.
6. Remove the dish from the oven and sprinkle crumbled feta cheese and sliced kalamata olives over the top.
7. Return to the oven and bake for an additional 5 minutes, just until the cheese begins to soften.
8. Drizzle lemon juice over the casserole before serving to add a bright, fresh flavor.

Lusciously tender with a hint of crunch, this casserole is a melody of Mediterranean flavors that sing in harmony. Serve it with a side of crusty bread to soak up all the juicy goodness, or atop a bed of quinoa for a heartier meal.

Cheesy Broccoli and Cauliflower Summer Bake

Mmm, who said summer bakes can’t be cheesy and dreamy? Dive fork-first into this ‘Cheesy Broccoli and Cauliflower Summer Bake’ that’s bound to make your taste buds do a happy dance. Perfect for those balmy evenings when you crave something comforting yet not too heavy.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a large bowl, toss the broccoli and cauliflower florets with olive oil, garlic powder, salt, and black pepper until evenly coated.
3. Spread the vegetables in the prepared baking dish in a single layer.
4. Pour the heavy cream evenly over the vegetables, ensuring they’re nicely drenched.
5. Sprinkle the shredded cheddar and grated Parmesan cheeses on top, covering the vegetables like a cozy blanket.
6. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
7. Let the bake sit for 5 minutes before serving to allow the cheese to set slightly.

Wow, this bake is a textural masterpiece—crisp-tender veggies swimming in a sea of molten cheese. Serve it straight from the oven with a side of crusty bread to sop up all that cheesy goodness, or top it with a sprinkle of red pepper flakes for a spicy kick.

Peach and Pork Chop Casserole

Alright, let’s dive into a dish that’s as unexpected as it is delicious—where juicy peaches meet savory pork chops in a casserole that’ll have your taste buds doing a happy dance. Perfect for those evenings when you want to impress without the stress, this recipe is a game-changer.

Ingredients

• 4 pork chops, bone-in
• 2 cups fresh peaches, sliced
• 1 cup brown sugar
• 1/2 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking magic.
2. Heat olive oil in a large skillet over medium-high heat, then sear the pork chops for 3 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to get that perfect sear.
3. In a bowl, whisk together brown sugar, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper to create a glaze that’s sweet with a tangy kick.
4. Arrange the seared pork chops in a baking dish, layer the peach slices on top, and pour the glaze evenly over everything. Tip: Let the peaches overlap slightly for a beautiful presentation.
5. Bake uncovered for 25 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Tip: Use a meat thermometer to avoid overcooking.
6. Let the casserole rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Craving something that’s a symphony of sweet and savory? This casserole delivers tender pork chops bathed in a peach-infused glaze, offering a melt-in-your-mouth experience. Serve it over a bed of fluffy rice or with a side of roasted veggies for a meal that’s as visually stunning as it is tasty.

Caprese Pasta Casserole

Hold onto your forks, folks, because we’re about to dive into a dish that’s as easy to love as it is to make—this Caprese Pasta Casserole is the culinary equivalent of a warm hug from your favorite Italian aunt.

Ingredients

• 12 oz penne pasta
• 2 cups marinara sauce
• 1 cup fresh basil leaves, chopped
• 8 oz fresh mozzarella cheese, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. Cook the penne pasta according to package instructions until al dente, then drain and return to the pot. Tip: Reserve a cup of pasta water to adjust sauce consistency later.
3. Toss the cooked pasta with marinara sauce, half of the basil, salt, and pepper until evenly coated.
4. Transfer the pasta mixture to the prepared baking dish and top with mozzarella slices, cherry tomatoes, and the remaining basil.
5. Sprinkle Parmesan cheese over the top and bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
6. Let the casserole sit for 5 minutes before serving to allow the flavors to meld. Tip: This resting time is crucial for the perfect slice.

This casserole is a glorious mess of gooey cheese, tangy tomatoes, and fragrant basil, with a pasta base that’s just the right side of al dente. Serve it straight from the dish for that family-style charm, or plate it up with a side of garlic bread for those who like to dunk.

Black Bean and Quinoa Summer Casserole

Zesty and zippy, this dish is your summer fling that won’t ghost you when the leaves start to fall. Packed with protein and a rainbow of flavors, it’s the casserole that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup cilantro, chopped
• 1 lime, juiced

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Fluff the quinoa with a fork after cooking to prevent clumping.
3. Heat olive oil in a large skillet over medium heat. Add red onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in the red bell pepper, corn, black beans, cumin, chili powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
5. Combine the cooked quinoa and vegetable mixture in the prepared baking dish. Sprinkle shredded cheddar cheese evenly on top.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Remove from oven and let it sit for 5 minutes. Drizzle with lime juice and sprinkle cilantro before serving. Tip: Letting it rest ensures the flavors meld beautifully.

Kick back and savor the hearty yet light texture, with each bite bursting with a tangy lime kick. Serve it up with a side of avocado slices or a dollop of sour cream for that extra ‘wow’ factor at your next picnic.

Spinach and Artichoke Chicken Casserole

Ever find yourself staring into the fridge, wondering how to jazz up that chicken before it stages a great escape? Enter this Spinach and Artichoke Chicken Casserole, a dish so creamy, so cheesy, it’ll make your taste buds do a happy dance.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup chopped spinach
• 1 cup chopped artichoke hearts
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the shredded chicken, spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, mayonnaise, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. Bake for 25-30 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
5. Let the casserole sit for 5 minutes before serving. Tip: This rest time allows the flavors to meld together beautifully.
6. Serve hot, garnished with extra Parmesan if desired. Tip: Pair with a crisp green salad to cut through the richness.

Velvety with a punch of garlic and a hint of tang from the artichokes, this casserole is a textural dream. Try scooping it up with some toasted baguette slices for an extra crunch that’ll make every bite unforgettable.

Grilled Vegetable and Mozzarella Casserole

Just when you thought your grill was only good for burgers and hot dogs, along comes this Grilled Vegetable and Mozzarella Casserole to shake things up. It’s like a summer garden party in a dish, with all the vibrant colors and flavors you love, plus the gooey goodness of melted mozzarella.

Ingredients

• 2 cups zucchini, sliced into 1/2-inch rounds
• 2 cups yellow squash, sliced into 1/2-inch rounds
• 1 cup red bell pepper, chopped
• 1 cup green bell pepper, chopped
• 1/2 cup red onion, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, toss the zucchini, yellow squash, red bell pepper, green bell pepper, and red onion with olive oil, salt, and black pepper until evenly coated.
3. Grill the vegetables in a grill basket for 10-12 minutes, stirring occasionally, until they are tender and have nice grill marks.
4. Transfer the grilled vegetables to a casserole dish and sprinkle the shredded mozzarella cheese evenly over the top.
5. Place the casserole dish on the grill, close the lid, and cook for 5 minutes, or until the cheese is melted and bubbly.
6. Remove from the grill and sprinkle with fresh basil before serving.

So there you have it, a dish that’s as fun to make as it is to eat. The smoky grilled veggies paired with the creamy mozzarella create a texture that’s downright addictive, and serving it straight from the grill adds an extra layer of summer vibes to your meal.

Lemon Herb Salmon and Potato Bake

Dive into a dish that’s as easy on your schedule as it is on your taste buds—our Lemon Herb Salmon and Potato Bake is here to save your dinner plans from the mundane. With a zesty kick and herby goodness, it’s the weeknight hero you didn’t know you needed.

Ingredients

• 1.5 lbs salmon fillet
• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for a perfect bake.
2. Toss the halved baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet and roast for 20 minutes, flipping halfway through, until they start to golden.
4. While the potatoes roast, mix the remaining olive oil, lemon zest, lemon juice, dill, parsley, garlic powder, remaining salt, and pepper in a small bowl to create a vibrant herb marinade.
5. Place the salmon fillet on the same baking sheet as the potatoes, skin-side down, and generously coat with the herb marinade.
6. Return the baking sheet to the oven and bake for an additional 15 minutes, or until the salmon flakes easily with a fork and the potatoes are crispy.
7. Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.

Just imagine the crispy potatoes paired with the flaky, herb-infused salmon—each bite is a burst of freshness. Serve it atop a bed of greens for a light meal or alongside a creamy dill sauce for extra indulgence.

Summer Ratatouille Casserole

Zesty and vibrant, this Summer Ratatouille Casserole is like a sunbeam in dish form, bursting with the freshest veggies of the season. It’s the perfect way to trick yourself into eating healthy while feeling like you’re indulging in something decadently delicious.

Ingredients

• 2 cups eggplant, diced
• 2 cups zucchini, diced
• 1 cup bell pepper, diced
• 1 cup onion, diced
• 2 cups tomatoes, diced
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking magic.
2. In a large skillet, heat 2 tbsp olive oil over medium heat until shimmering, about 2 minutes.
3. Add the onion and garlic to the skillet, sautéing until fragrant and translucent, about 3 minutes.
4. Toss in the eggplant, zucchini, and bell pepper, stirring occasionally until they start to soften, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Mix in the tomatoes, salt, pepper, basil, and oregano, cooking for another 5 minutes until the tomatoes begin to break down.
6. Transfer the vegetable mixture to a baking dish, drizzle with the remaining 1 tbsp olive oil, and sprinkle Parmesan cheese on top.
7. Bake in the preheated oven for 25 minutes, or until the cheese is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully. Tip: This resting time is the perfect moment to set the table or pour yourself a well-deserved glass of wine.

Heavenly layers of tender vegetables and melted cheese make this casserole a textural dream. Serve it with a crusty baguette to sop up all the juicy goodness, or atop a bed of quinoa for a heartier meal.

BBQ Pulled Pork and Sweet Potato Casserole

Just when you thought BBQ couldn’t get any cozier, we’re throwing sweet potatoes into the mix for a casserole that’s like a hug from the inside out. This dish is the love child of your favorite BBQ joint and grandma’s Sunday dinner—unapologetically indulgent and ridiculously easy to love.

Ingredients

• 2 lbs pork shoulder
• 1 cup BBQ sauce
• 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Season the pork shoulder with salt, pepper, garlic powder, and onion powder, then place it in the prepared baking dish.
3. Pour the BBQ sauce over the pork, ensuring it’s fully coated. Cover with foil and bake for 2 hours, or until the pork is tender enough to shred with a fork.
4. While the pork cooks, toss the sweet potato slices with olive oil and a pinch of salt, then spread them on a baking sheet. Bake for 20 minutes, flipping halfway, until just tender.
5. Remove the pork from the oven and shred it using two forks. Mix the shredded pork with the BBQ sauce in the dish.
6. Layer the baked sweet potato slices over the pulled pork, then sprinkle with cheddar cheese.
7. Return the casserole to the oven, uncovered, and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
8. Garnish with chopped green onions before serving.

Heavenly doesn’t even begin to cover it—this casserole is a masterpiece of smoky, sweet, and cheesy flavors, with a texture that’s both tender and slightly crispy on top. Serve it straight from the dish for a family-style feast that’ll have everyone fighting over the last bite.

Greek Orzo and Feta Casserole

Let’s face it, we’ve all stared into the abyss of our fridge at 3 PM, wondering if cheese counts as a meal. (It does, but let’s class it up a notch.) Enter this Greek Orzo and Feta Casserole, a dish that’s as easy to love as it is to make, blending creamy, tangy, and hearty in one glorious bake.

Ingredients

• 1 cup orzo
• 2 cups chicken broth
• 1 tbsp olive oil
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 cup crumbled feta cheese
• 1/2 cup kalamata olives, sliced
• 1 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 1/2 cup diced red onion and sauté until translucent, about 3 minutes.
3. Add 2 cloves minced garlic and sauté for another 30 seconds, just until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Stir in 1 cup orzo, toasting it slightly with the onions and garlic for about 2 minutes.
5. Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, or until the orzo is al dente and the liquid is absorbed. Tip: Resist the urge to stir too much, or the orzo can become mushy.
6. Remove from heat and fold in 1 cup crumbled feta, 1/2 cup sliced kalamata olives, 1 tsp dried oregano, and 1/4 tsp black pepper.
7. Transfer the mixture to the prepared baking dish and bake for 15 minutes, until the top is lightly golden.
8. Sprinkle with 1/4 cup chopped fresh parsley before serving. Tip: For an extra crunch, top with toasted pine nuts.

Now, this isn’t just any casserole. It’s a creamy, dreamy masterpiece with the perfect bite from the orzo, a salty kick from the feta, and a fresh finish from the parsley. Serve it straight from the dish with a side of ‘look at me, I’m a gourmet chef’ confidence.

Southwest Chicken and Cornbread Casserole

Craving something that screams comfort with a kick? This Southwest Chicken and Cornbread Casserole is your ticket to flavor town, blending juicy chicken, spicy southwest vibes, and the sweet, crumbly goodness of cornbread into one irresistible dish.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup corn kernels
• 1 cup black beans, drained and rinsed
• 1/2 cup red bell pepper, diced
• 1/4 cup green onions, sliced
• 1 cup shredded cheddar cheese
• 1 cup cornbread mix
• 1/2 cup milk
• 1 egg
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and grease a 9×9 inch baking dish with olive oil.
2. In a large bowl, mix the shredded chicken, corn, black beans, red bell pepper, green onions, and half of the cheddar cheese.
3. Spread the chicken mixture evenly in the prepared baking dish. Tip: For extra flavor, let the mixture sit for 10 minutes before baking.
4. In another bowl, whisk together the cornbread mix, milk, egg, chili powder, cumin, and salt until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Pour the cornbread batter over the chicken mixture, spreading it to cover completely.
6. Sprinkle the remaining cheddar cheese on top. Tip: For a golden crust, place the casserole under the broiler for the last 2 minutes of baking.
7. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out clean.

Dig into this casserole to discover a delightful contrast of textures—creamy, crunchy, and crumbly all at once. Serve it with a dollop of sour cream or a side of avocado slices for an extra layer of deliciousness.

Summary

Zesty and vibrant, these 18 summer casserole recipes are your ticket to easy, delicious meals all season long. Whether you’re feeding a crowd or just spicing up weeknight dinners, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.