Busy weeknights often leave little time for cooking. Casseroles can help because they come together quickly and bake while you handle other things. Here are 13 recipes that focus on comfort and ease. Each one is designed to use basic ingredients and minimal prep. They work well for feeding a family or making leftovers for the next day.
Helpful Tips Before You Start
A few small habits make these casseroles even faster on weeknights.
Chop and Cook on the Weekend
Set aside an hour on Sunday to dice onions, shred cheese, and cook rice or pasta. Store everything in clear containers so assembly takes minutes later in the week.
Double and Freeze One Batch
When you make a casserole, prepare two and freeze the extra before baking. Label it with the date and reheating instructions so you have ready meals for the busiest nights.
Use Rotisserie Chicken or Frozen Veggies
Skip raw protein prep by pulling meat from a store rotisserie chicken. Add frozen broccoli or peas straight from the bag to cut down on chopping and cooking time.
Assemble the Dish the Night Before
Layer the casserole in the baking dish after dinner. Cover and refrigerate it so you only need to heat the oven when you get home.
Classic Tuna Noodle Casserole
This classic tuna noodle casserole comes together with pantry staples and delivers a creamy, savory dish that feels like a warm hug on busy evenings. It works well for weeknights when you need something filling without much hands-on time. The texture stays soft with tender noodles and a light crunch from the topping.
The flavor profile stays mild and comforting, with the tuna and peas adding subtle savoriness that pairs nicely with the creamy sauce.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna in water, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil and cook the egg noodles until just al dente, then drain them.
- In a large mixing bowl, stir together the cream of mushroom soup, milk, frozen peas, drained tuna, 1 cup of the cheddar cheese, and salt and pepper until evenly combined.
- Add the drained noodles to the bowl and toss gently until everything is coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup cheddar cheese over the top, followed by the breadcrumbs.
- Drizzle the melted butter evenly over the breadcrumbs.
- Bake for 20 to 25 minutes until the casserole is bubbling and the topping turns golden.
Extra Tips
Use the peas straight from the freezer so they keep their shape during baking. If the mixture seems too thick after combining, add an extra splash of milk before transferring to the dish. Leftovers reheat well in the oven at 350 degrees with a cover to prevent the noodles from drying out.Course: Main Course Cuisine: American Equipment: Large Pot, Mixing Bowl, 9×13 Baking Dish
Cheesy Ground Beef and Potato Casserole
This casserole layers seasoned ground beef with sliced potatoes and plenty of cheddar for a filling dinner that requires little hands-on time. It works well on weeknights when you want something warm and satisfying without juggling multiple pans.
The finished dish has tender potatoes throughout, a savory beef base, and a melted cheese top that holds everything together.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 4 medium potatoes, thinly sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is soft. Drain any excess fat.
- Stir the salt, black pepper, and paprika into the beef mixture.
- Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Spread the beef mixture over the potatoes, then top with the remaining potato slices.
- Pour the milk evenly over the layers and dot the surface with the butter.
- Sprinkle the shredded cheddar cheese across the top.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and the potatoes are tender when pierced with a fork.
Extra Tips
Slice the potatoes evenly so they cook at the same rate, and let the casserole rest for five minutes after baking to make serving cleaner. Leftovers reheat well in a 350°F oven with a splash of milk added to keep the potatoes moist. You can assemble the dish up to a day ahead and bake it straight from the refrigerator, adding 10 extra minutes to the covered bake time.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×13 Inch Baking Dish, Oven
Chicken Broccoli Rice Casserole
This casserole brings together tender chicken, steamed broccoli, and fluffy rice in a creamy sauce topped with melted cheese. It comes together quickly on busy evenings and delivers a hearty, family-friendly dinner with little fuss.
The flavors stay simple and comforting, with savory notes from onion and garlic balanced by mild cheddar. The texture turns out creamy inside with a lightly golden cheese layer on top.
Serves 4 people.
Ingredients
- 2 cups cooked white rice
- 2 cups cooked chicken breast, diced
- 3 cups broccoli florets, steamed
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13 baking dish.
- Heat a large skillet over medium heat and cook the diced onion for 3 minutes until softened. Add the minced garlic and cook for 1 minute more.
- Stir in the cream of chicken soup, milk, salt, pepper, and paprika until the mixture is smooth.
- Remove the skillet from heat and fold in the cooked rice, diced chicken, steamed broccoli, and half of the shredded cheddar cheese.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining cheddar cheese over the top.
- Bake for 25 minutes until the cheese is melted and the edges are bubbly. Let it rest for 5 minutes before serving.
Extra Tips
Steam the broccoli just until bright green so it stays slightly firm after baking. You can assemble the full dish earlier in the day, cover it, and refrigerate until ready to bake. Leftovers reheat well in a 300°F oven with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, 9×13 Baking Dish
Vegetarian Black Bean Enchilada Casserole
This casserole stacks corn tortillas with seasoned black beans, corn, and peppers in a simple enchilada sauce. It bakes into a warm, hearty dish that feels comforting without much hands-on time.
It works well on busy weeknights when you want a meatless option that still fills everyone up. The layers stay soft under a golden cheese topping with a bit of texture from the vegetables.
Serves 4 people.
Ingredients
- 8 corn tortillas
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 red onion, diced
- 1 green bell pepper, diced
- 1 cup frozen corn
- 2 cups red enchilada sauce
- 2 cups shredded Mexican cheese blend
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish.
- In a large skillet over medium heat, cook the diced onion and bell pepper for 4 minutes until they soften.
- Stir in the black beans, frozen corn, cumin, chili powder, salt, and pepper. Cook for 3 more minutes, then remove from heat.
- Spread 1/2 cup enchilada sauce across the bottom of the baking dish.
- Layer 4 tortillas over the sauce, tearing them to fit as needed. Top with half the bean mixture and 1/2 cup sauce.
- Repeat the layers with the remaining tortillas, bean mixture, and another 1/2 cup sauce.
- Pour the remaining sauce over the top and sprinkle evenly with the shredded cheese.
- Bake for 20 minutes until the cheese melts and the edges bubble. Let it rest for 5 minutes, then scatter cilantro over the top before serving.
Extra Tips
Assemble the casserole in the morning and keep it covered in the fridge so it is ready to slide straight into the oven after work. Leftovers stay moist when reheated in a covered dish at 350°F for 15 minutes. Skip the cilantro if you prefer a milder finish.Course: Main Course Cuisine: Mexican Equipment: Baking dish, Large skillet, Oven
Italian Sausage and Kale Pasta Bake
This casserole combines savory Italian sausage with tender kale and pasta for a hearty dinner that comes together with minimal effort. It works well on busy weeknights when you want something warm and filling without spending hours in the kitchen. The finished dish has a rich tomato base, slight bitterness from the greens, and a golden layer of melted cheese on top.
Serves 4 people.
Ingredients
- 8 oz penne pasta
- 1 lb Italian sausage, casings removed
- 1 small onion, diced
- 2 garlic cloves, minced
- 5 cups chopped kale
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion and minced garlic to the skillet. Cook for 3 minutes until the onion softens.
- Stir in the chopped kale and cook for 2 to 3 minutes until it wilts. Season with salt and black pepper.
- Pour the marinara sauce into the skillet and stir to combine everything evenly. Remove from heat.
- Add the drained pasta to the skillet and toss until the pasta is coated with the sauce mixture.
- Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 minutes until the cheese is melted and lightly browned. Let it rest for 5 minutes before serving.
Extra Tips
Use spicy Italian sausage if you want more heat, or mild if cooking for kids. The kale wilts down significantly, so do not reduce the amount or the dish will lack greens. Leftovers reheat well in the oven or microwave with a splash of water to loosen the sauce.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Turkey Wild Rice Casserole with Mushrooms
This casserole combines nutty wild rice with ground turkey and earthy mushrooms for a filling dinner that feels comforting on a weeknight. It comes together in one pan before baking, so cleanup stays simple when schedules get tight.
The finished dish has a creamy texture with savory flavors from the mushrooms and herbs. Wild rice keeps its chew while the turkey stays moist under a light cheese topping.
Serves 4 people.
Ingredients
- 1 cup uncooked wild rice
- 1 pound ground turkey
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Cook the wild rice according to package directions in a saucepan until tender, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until no longer pink, breaking it up as it browns.
- Add the diced onion and sliced mushrooms to the skillet. Cook for 5 minutes until the onion softens and the mushrooms release their liquid.
- Stir in the minced garlic, dried thyme, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in the chicken broth and heavy cream. Bring the mixture to a simmer and cook for 3 minutes to thicken slightly.
- Remove the skillet from heat and stir in the cooked wild rice until evenly combined.
- Transfer the mixture to a greased 9×9 inch baking dish and sprinkle the shredded cheddar cheese evenly over the top.
- Bake at 375 degrees for 20 minutes until the cheese melts and the edges bubble.
Extra Tips
If the wild rice absorbs more liquid than expected during baking, add a splash of broth before the final 5 minutes. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the rice from drying out. For a milder flavor, swap the cheddar for mozzarella.Course: Main Course Cuisine: American Equipment: Large skillet, Saucepan, 9×9 inch baking dish
Mexican Chorizo and Sweet Potato Casserole
This casserole combines spicy Mexican chorizo with sweet potatoes for a hearty dinner that comes together with minimal effort. It works well on busy weeknights when you want something filling that bakes mostly on its own. The result is a savory and slightly sweet dish with tender vegetables and melted cheese on top.
The flavors balance the bold seasoning of chorizo against the natural sweetness of the potatoes. A short bake in the oven brings everything together into a cohesive, comforting meal.
Serves 4 people.
Ingredients
- 1 lb Mexican chorizo, casings removed
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh cilantro
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 6 minutes.
- Add the onion and garlic to the skillet. Cook for 3 minutes until the onion softens.
- Stir in the sweet potato cubes, cumin, chili powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
- Remove the skillet from heat and mix in the black beans and corn until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the shredded Monterey Jack cheese evenly over the top.
- Bake for 25 minutes until the sweet potatoes are tender and the cheese is melted and lightly browned.
- Remove from the oven and let it rest for 5 minutes before sprinkling with chopped cilantro.
Extra Tips
For the best texture, cut the sweet potatoes into even cubes so they cook at the same rate. Leftovers reheat well in a 350°F oven for 10 minutes to restore the crisp edges on the cheese. If you prefer less spice, choose a mild chorizo or reduce the chili powder by half.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9×13 Baking Dish, Oven
Creamy Ham and Pea Pasta Casserole
This creamy ham and pea pasta casserole brings together salty ham, sweet peas, and tender pasta in a rich cheese sauce. It works well for weeknights when you want a filling dinner that mostly cooks in one dish.
The finished casserole has a smooth, velvety texture with pockets of ham and bright green peas throughout.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 2 cups diced cooked ham
- 1 cup frozen peas
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 baking dish.
- Cook the penne pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
- Stir in the minced garlic and cook for 1 minute more.
- Sprinkle the flour over the onion mixture and stir constantly for 1 minute to form a roux.
- Gradually whisk in the milk and continue stirring until the sauce thickens, about 4 minutes.
- Remove the skillet from heat and stir in 1 cup of the cheddar cheese along with the salt and pepper until melted and smooth.
- Add the drained pasta, diced ham, and frozen peas to the sauce and stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Bake for 20 minutes until the cheese is melted and the edges are lightly golden.
Extra Tips
Frozen peas go straight into the sauce without thawing so they stay bright and firm. Leftovers reheat well in a covered dish at 350°F with a splash of milk stirred in to loosen the sauce. Use sharp cheddar for stronger flavor or swap half for mozzarella if you prefer a milder, stretchier melt.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, 9×9 Baking Dish
Beef Stroganoff Noodle Casserole
This beef stroganoff noodle casserole turns the classic creamy beef dish into an easy oven bake. It works well on busy weeknights when you want a filling meal with little hands-on time after the initial prep.
The result is tender beef and mushrooms in a light sour cream sauce that coats the noodles without drying out during baking. Each bite stays rich and savory with a soft texture throughout.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 1 pound beef sirloin, thinly sliced
- 1 medium onion, diced
- 8 ounces white mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil and cook the egg noodles for 1 minute less than package directions. Drain and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the sliced beef and cook until browned on all sides, about 4 minutes. Remove the beef to a plate.
- Add the diced onion and sliced mushrooms to the same skillet. Cook until the onion softens and the mushrooms release their liquid, about 5 minutes.
- Stir in the minced garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and stir for 1 minute.
- Slowly pour in the beef broth while stirring to avoid lumps. Bring to a simmer and cook until the sauce thickens slightly, about 3 minutes.
- Remove the skillet from heat. Stir in the sour cream, salt, and pepper until smooth. Return the beef to the skillet and mix well.
- Combine the sauce mixture with the drained noodles in a large bowl. Transfer everything to the prepared baking dish.
- Bake uncovered for 20 minutes until the edges bubble. Sprinkle with chopped parsley before serving.
Extra Tips
Cook the noodles just shy of done so they finish softening in the oven without turning mushy. Leftovers reheat well in a covered skillet with a splash of broth to loosen the sauce. If you want a thicker sauce, let it simmer an extra minute before adding the sour cream.Course: Main Course Cuisine: American Equipment: Large Skillet, Large Pot, 9×13 Baking Dish
Spinach Artichoke Chicken Casserole
This casserole turns the familiar flavors of spinach artichoke dip into a filling dinner. Tender chicken and vegetables bake together under a layer of melted cheese, creating a dish that feels comforting without much effort. It works well on busy weeknights when you need something that can be assembled ahead and simply heated through.
Serves 4 people.
Ingredients
- 3 cups cooked shredded chicken
- 10 ounces frozen spinach, thawed and well drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish.
- In a large mixing bowl, combine the cream cheese, minced garlic, salt, and pepper until smooth.
- Add the shredded chicken, drained spinach, and chopped artichoke hearts to the bowl. Stir until everything is evenly coated.
- Spread the mixture into the prepared baking dish in an even layer.
- Sprinkle the mozzarella and Parmesan cheeses over the top.
- Bake for 25 to 30 minutes, until the cheese is melted and the edges are lightly golden.
- Remove from the oven and let it rest for 5 minutes before serving.
Extra Tips
If the cream cheese is cold, microwave it for 15 seconds to make mixing easier. Leftovers reheat well in a 350°F oven or in the microwave with a splash of milk stirred in to restore creaminess. For a make-ahead option, assemble the casserole up to the cheese topping step, cover, and refrigerate until ready to bake.Course: Main Course Cuisine: American Equipment: Mixing Bowl, Baking Dish
Lentil Vegetable Shepherd’s Pie
This lentil vegetable shepherd’s pie brings together hearty lentils and mixed vegetables under a layer of creamy mashed potatoes. It comes together in one baking dish, which makes it a practical choice for weeknights when you want a filling meal without extra pots to wash.
The dish has a savory, comforting flavor with tender vegetables and earthy lentils. The potato topping turns golden on top while staying soft underneath, creating a nice contrast in texture.
Serves 4 people.
Ingredients
- 1 cup dried green lentils, rinsed
- 4 medium russet potatoes, peeled and quartered
- 2 carrots, diced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- 3 cups vegetable broth
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Place the potatoes in a medium pot, cover with water, and bring to a boil. Cook until fork-tender, about 15 minutes.
- While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften.
- Stir in the garlic, thyme, salt, and pepper. Cook for 1 minute more. Add the lentils, vegetable broth, and tomato paste. Bring to a simmer and cook for 20 minutes until the lentils are tender and most of the liquid has been absorbed.
- Stir the frozen peas into the lentil mixture and remove the skillet from the heat. Transfer the mixture to a 9×9-inch baking dish and spread it evenly.
- Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth. Season with a pinch of salt if needed.
- Spread the mashed potatoes over the lentil filling in an even layer. Bake for 20 minutes until the topping is lightly golden. Let the dish rest for 5 minutes before serving.
Extra Tips
Mash the potatoes while they are still hot so they stay creamy and spread easily over the filling. If the lentil mixture looks too thick before baking, add a small splash of broth to loosen it. Leftovers reheat well in the oven at 350°F for 15 minutes, which helps the potato topping regain some crispness.Course: Main Course Cuisine: British Equipment: Large skillet, Medium pot, 9×9 baking dish, Potato masher
Seafood Rice Casserole with Lemon
This casserole brings together tender seafood and fluffy rice in one dish, with lemon adding a bright note to balance the richness. It works well on busy weeknights when you need a filling meal without multiple pots or long prep. The result is a lightly creamy texture with savory bites of shrimp and fish throughout.
Serves 4 people.
Ingredients
- 1 1/2 cups uncooked long-grain white rice
- 3 cups seafood broth
- 1 pound shrimp, peeled and deveined
- 8 ounces white fish fillets, cut into bite-sized pieces
- Zest and juice of 1 large lemon
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat and cook the onion and garlic until softened.
- Stir in the rice and cook for one minute. Add the seafood broth, lemon zest, salt, and pepper, then bring to a simmer.
- Transfer the mixture to a greased 9×13 baking dish, cover tightly with foil, and bake for 20 minutes.
- Remove the dish from the oven and gently stir in the shrimp, fish pieces, peas, and lemon juice. Sprinkle the Parmesan cheese evenly over the top.
- Return the dish to the oven, uncovered, and bake for 15 more minutes until the seafood is cooked through and the cheese has melted.
- Let the casserole rest for 5 minutes before sprinkling with parsley and serving.
Extra Tips
Use fresh lemon zest and juice right before adding the seafood so the flavor stays bright. If the rice looks dry after the first bake, add a small splash of broth before stirring in the seafood. Leftovers reheat well in the oven at 350°F with a cover to keep the rice moist.Course: Main Course Cuisine: Mediterranean Equipment: Large skillet, 9×13 baking dish, Aluminum foil
BBQ Pulled Pork Cornbread Casserole
This casserole layers tender pulled pork coated in barbecue sauce beneath a thick, golden cornbread topping. It comes together quickly on busy evenings when you need a filling dinner with little hands-on time. The result is a savory, slightly sweet dish with a crisp crust and saucy filling underneath.
Serves 4 people.
Ingredients
- 3 cups cooked pulled pork
- 1 cup barbecue sauce
- 1 cup shredded cheddar cheese
- 1 package cornbread mix (8.5 oz)
- 1 large egg
- 1/3 cup milk
- 2 green onions, sliced
Instructions
- Preheat the oven to 400°F and lightly grease an 8×8 baking dish.
- In a mixing bowl, stir the pulled pork and barbecue sauce until the meat is evenly coated. Spread the mixture into the prepared dish and sprinkle the cheddar cheese over the top.
- In the same bowl, combine the cornbread mix, egg, and milk. Stir until just blended, then pour the batter evenly over the pork and cheese.
- Bake for 20 to 25 minutes, until the cornbread is golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the casserole rest for 5 minutes before sprinkling with the sliced green onions.
Extra Tips
Use leftover pulled pork or a store-bought tub to keep prep minimal. If the barbecue sauce is very sweet, a pinch of smoked paprika stirred into the pork adds balance. Leftovers reheat well in a 350°F oven for 10 minutes to restore the cornbread’s crisp top.Course: Main Course Cuisine: American Equipment: 8×8 Baking Dish, Mixing Bowl, Spoon
