Casserole recipes are quick and easy to prepare for dinner or breakfast. They are adaptable, creative, and cost-effective. Savory cheeses such as Gruyère, Swiss, and white cheddar, as well as vegetables such as potatoes and broccoli, add earthy and nutty flavors to any casserole. Fortunately, I have 4 fantastic selections that you can try. 

Cheesy Broccoli and Rice Casserole with Sausage

This gluten-free broccoli-and-rice casserole is a traditional one-dish meal. You can substitute pork sausage for the hot Italian chicken sausage, or sweet Italian if you prefer something milder. Broil the casserole until the cheesy topping is crusty and browned.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1/2 pound hot Italian chicken or turkey sausage, casings removed
• 1 small yellow onion, diced
• 1 leek, white and light green parts only, thinly sliced
• 2 garlic cloves, minced
• 1 cup uncooked long-grain white rice
• 1 teaspoon sea salt
• 1 pound broccoli, cut into bite-size pieces
• 2 cups chicken broth
• 2 cups shredded extra-sharp cheddar cheese

Directions:

Heat the olive oil in a medium skillet or saucepan. Cook, breaking up the sausage with a spatula, over moderately high heat until nicely browned, 5 to 7 minutes. Place on a plate. Sauté the onion and leek in the pan for 5 minutes, or until translucent. Add garlic and rice and cook for about 2 minutes, until the garlic is fragrant and the rice is coated with the vegetable mixture. Bring the cooked sausage, salt, and chicken broth to a boil in a saucepan. Cook for 10 minutes on low heat with the pan covered. 

Uncover and fold in half of the cheese and the broccoli. Cook, covered, for 10 to 12 minutes longer, or until the broccoli and rice are tender. Sprinkle with the remaining cheese, cover, and set aside until the cheese melts. Broil briefly for a crisp top. Serve immediately.

Lemony Crêpe Casserole

This sweet-tart crêpe casserole is reminiscent of a classic bread pudding, with a beautiful lacy top and tender-but-slicable center.

Ingredients:

• 2 (8-ounce) packages cream cheese, at room temperature
• 3/4 cup store-bought lemon curd
• 1/4 teaspoon kosher salt, divided
• 1/4 cup unsalted butter, plus more for greasing
• 24 (10-inch) store-bought crêpes
• 1 medium Meyer lemon, very thinly sliced and seeded
• 1/4 cup pure maple syrup
• 1 tablespoon powdered sugar

Directions:

Preheat the oven to 350°F. With an electric mixer on medium speed, combine the cream cheese, lemon curd, and 1/8 teaspoon salt until smooth, about 3 minutes.

Butter a 13-inch x 9-inch baking dish. Place one crêpe on a work surface. Spread 1 1/2 tablespoons cream cheese mixture evenly over crêpe, leaving a 1-inch border on all sides. Fold the crêpe in half, then in half again. Place the folded crêpe in the baking dish that has been prepared. Repeat with the remaining crêpes and cream cheese mixture, overlapping the folded crêpes in the baking dish. Bake for 15 to 20 minutes, or until crêpes are heated through and edges are golden brown.

Meanwhile, in a large nonstick skillet over medium-low heat, melt the butter. Cook, stirring occasionally, until lemon peel is softened, about 7 minutes, after adding lemon slices and remaining 1/8 teaspoon salt. Remove from heat and stir in maple syrup. Pour the lemon sauce over the casserole. Serve dusted with powdered sugar.

Beef-and-Vegetable Potpie with Cheddar Biscuits

This scrumptious pot pie, with its buttery cheddar crust and filling of parsnips, carrots, and peas, would be an excellent addition to her repertoire.

Ingredients:

• 2 sticks unsalted butter, chilled and cubed
• 1/4 cup canola oil
• 1 large Spanish onion, coarsely chopped
• 1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces
• 1 1/2 pounds parsnips, peeled and cut into 1/2-inch pieces
• Salt and freshly ground pepper
• 3 pounds ground beef
• 1 tablespoon chopped thyme
• 1 tablespoon chopped rosemary
• 4 1/4 cups self-rising flour
• 5 1/3 cups milk
• 2 cups chicken stock or low-sodium broth
• One 10-ounce package frozen peas
• 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)

Directions:

Preheat the oven to 450°F and place a rack in the upper third of the oven. To catch any drips, line the bottom of the oven with foil. Melt 4 tablespoons of the butter in the oil in a large pot. Season the onion, carrots, and parsnips with salt and pepper. Cover and cook, stirring occasionally, for 8 minutes, or until the vegetables are softened and lightly browned. Cook, breaking up the meat with a spoon, over moderately high heat for 10 minutes, or until no trace of pink remains and any liquid has evaporated. Cook for 2 minutes after adding 1/4 cup flour. Stir in 3 cups of the milk and the stock and cook for 5 minutes, or until thickened. Season with salt and pepper after adding the peas. Fill two 9-by-13-inch baking dishes halfway with the mixture.

In a large mixing bowl, combine the remaining 4 cups of flour. Using a pastry cutter, cut in the remaining 1 1/2 sticks of butter until the mixture resembles coarse meal. Mix in the cheddar. Add the remaining 2 1/3 cups milk and stir until a smooth dough forms. Place 18 mounds of biscuit dough on top of the filling in each baking dish using a 2-tablespoon scoop. Bake both pot pies for 40 minutes, or until the filling is bubbling and the biscuits are cooked through. Heat the broiler for 1 minute, or until the biscuits are golden. Allow 10 minutes for the pot pies to rest before serving.

Tater Tot Casserole

The creamed spinach layer in the middle is the key to this casserole’s success. It elevates the dish and provides a nice contrast to the crispy, crunchy Tater Tot top.

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped onion
• Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
• 3 garlic cloves, minced
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup grated Gruyère cheese
• Kosher salt
• Pepper
• 3 large eggs, beaten
• 1 pound pork sausage
• 2 pounds frozen Tater Tots
• Canola oil cooking spray

Directions:

Set the oven to 425 degrees. 2 tablespoons of the olive oil should be heated in a sizable cast-iron skillet. Add the onion and simmer for about 5 minutes, stirring regularly, at a moderate heat. Cook the spinach and garlic together for about two minutes while stirring. Cook for 8 to 10 minutes, stirring in the milk, cream, and nutmeg, or until the mixture has thickened and nearly all of the liquid has evaporated. Add the two cheeses, season with salt and pepper, and stir until the cheese is melted and everything is thoroughly combined. Scrape into a sizable bowl and give it a moment to cool. Mix thoroughly after adding the eggs. Wipe the skillet clean.

Heat the remaining 1 tablespoon olive oil in the skillet. Cook, stirring occasionally and breaking up the meat, until the sausage is browned, about 5 minutes. Turn off the heat in the skillet. Cover the sausage with the spinach mixture. Spray the top with canola oil cooking spray and arrange the Tater Tots in concentric circles. Bake for 40 minutes, or until golden, cooked through, and crispy. Serve right away.

Nothing beats a casserole to warm you up on a cold day. 

You get to toss it all in a baking dish and then plop it on the table later, all bubbling and amazing, feeling like a total food boss while everyone scoops and devours. 

Author Bio:

Hi, I’m Rana and I blog at ranasrecipe.com. My passion for food began very early in my life. And after managing a cafe, a granola business and helping other food businesses scale up, I found my true calling in creating wonderful recipes so that everyone can enjoy cooking as much as I do! Don’t forget to follow me on my social channels- instagram and pinterest.