Casserole meals are a good option when you want dinner with less cleanup. These recipes all come together in one dish. This list includes 14 ideas that bake in a single pan. They cover a range of flavors using common ingredients. You can pick the ones that fit what you have on hand.
Helpful Tips Before You Start
A few simple choices during prep will keep the whole process to one main dish.
Mix Everything in the Casserole Dish
Combine ingredients straight in your baking dish instead of using a separate bowl. This step alone removes an extra item from the sink.
Line the Pan
Place a sheet of parchment or foil in the bottom before adding food. It lifts out cleanly once the casserole is gone.
Use Prepped Ingredients
Keep chopped vegetables or cooked proteins in the fridge. Assembly then takes just a few minutes with no extra cutting boards to wash.
Pick an Oven-to-Table Dish
Choose a pan that looks fine on the table so you skip moving food to another serving piece.
Cheesy Chicken Broccoli Rice Casserole
This casserole brings together shredded chicken, broccoli florets, and rice in a creamy cheese sauce that bakes in a single dish. It makes a practical choice for weeknight dinners when you want minimal pots and pans to wash afterward.
The finished dish has a smooth, comforting texture with tender pieces of broccoli and melted cheese throughout. Families often enjoy it as a filling meal that feels familiar without extra effort.
Serves 4 people.
Ingredients
- 2 cups cooked rice
- 2 cups cooked shredded chicken
- 3 cups fresh broccoli florets
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9×13 inch casserole dish.
- In a large bowl, stir together the cooked rice, shredded chicken, broccoli florets, cream of chicken soup, milk, 1 cup of the cheddar cheese, garlic powder, salt, and pepper until evenly combined.
- Spread the mixture into the prepared casserole dish and smooth the top.
- Sprinkle the remaining 1 cup of cheddar cheese evenly over the surface.
- 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
Use fresh broccoli rather than frozen to keep the pieces from releasing excess water during baking. Leftovers store well in the same covered casserole dish in the refrigerator for up to three days and reheat nicely in the microwave or oven.Course: Main Course Cuisine: American Equipment: Large Mixing Bowl, 9×13 Inch Casserole Dish, Oven
Beef Enchilada Cornbread Casserole
This casserole layers seasoned beef and enchilada sauce with beans and corn under a golden cornbread topping. It works well for weeknight family meals when you want a filling dinner with minimal dishes to wash afterward. The finished dish has a savory, mildly spiced beef base and a tender, slightly sweet cornbread crust.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 1/2 cups shredded cheddar cheese, divided
- 1 box (8.5 oz) cornbread mix
- 1 egg
- 1/3 cup milk
Instructions
- Preheat the oven to 400°F and lightly grease a 9×9-inch baking dish.
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess fat.
- Stir the enchilada sauce, black beans, and frozen corn into the skillet. Simmer for 2 minutes, then remove from heat.
- Spread the beef mixture evenly into the prepared baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the top.
- In a mixing bowl, combine the cornbread mix, egg, and milk until just blended. Pour the batter evenly over the beef and cheese layers.
- Bake for 20 to 25 minutes, until the cornbread topping is golden and a toothpick inserted in the center comes out clean. Sprinkle the remaining 1/2 cup cheese over the top and return to the oven for 2 minutes to melt.
Extra Tips
Let the casserole rest for 5 minutes after baking so the layers set and slices hold together better. If you prefer a milder flavor, choose mild enchilada sauce. Leftovers reheat well in the microwave or oven, though the cornbread crust softens slightly on the second day.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×9 baking dish, Mixing bowl
Creamy Tuna Noodle Casserole with Peas
This casserole brings together tender egg noodles, flaky tuna, and sweet peas in a creamy sauce that bakes up golden on top. It works well for busy weeknights when you want a filling meal with minimal dishes to wash afterward.
The texture stays soft and comforting, with the peas adding a little pop of freshness against the rich sauce. It is a reliable choice for family dinners or when you need to use pantry staples.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna, drained
- 1 cup frozen peas
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 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.
- Cook the egg noodles in a large pot of salted water until just tender, then drain and return them to the pot.
- Stir the cream of mushroom soup, milk, drained tuna, frozen peas, half of the cheddar cheese, and salt and pepper into the noodles until evenly combined.
- Spread the mixture into the prepared baking dish.
- In a small bowl, mix the breadcrumbs with the melted butter, then sprinkle this mixture over the casserole along with the remaining cheddar cheese.
- Bake for 20 to 25 minutes until the top is golden and the edges are bubbling.
Extra Tips
Cook the noodles just until al dente so they hold up during baking without turning mushy. If you prefer a lighter sauce, add an extra splash of milk before mixing. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the noodles from drying out.
Course: Main Course Cuisine: American Equipment: Large pot, 9×13 baking dish, Mixing bowlItalian Sausage and Pepper Rigatoni Bake
This baked pasta dish combines savory Italian sausage with sweet bell peppers in a simple casserole. It works well for weeknight dinners when you want a filling meal without multiple pots to wash. The rigatoni holds the sauce and melted cheese for a hearty texture with balanced flavors from the meat and vegetables.
Serves 4 people.
Ingredients
- 8 oz rigatoni pasta
- 1 lb Italian sausage, casings removed
- 2 bell peppers, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 24 oz marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Cook the rigatoni in a large pot of salted boiling water until al dente, then 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 into crumbles as it cooks.
- Add the sliced onion, bell peppers, and minced garlic to the skillet. Cook for 5 minutes until the vegetables soften.
- Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for 3 minutes, then remove from heat.
- Add the drained rigatoni to the skillet and toss to coat everything evenly with the sauce.
- Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 minutes until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.
Extra Tips
For a crispier top, broil the casserole for the final 2 minutes. Leftovers reheat well in the oven at 350°F with a splash of water to loosen the sauce. You can swap in spicy sausage if you prefer more heat, but keep the peppers as they balance the richness.Course: Main Course Cuisine: Italian Equipment: Large Skillet, Large Pot, 9×13 Inch Baking Dish
Turkey Shepherd’s Pie with Root Vegetables
This turkey shepherd’s pie swaps in hearty root vegetables for a seasonal twist on the classic. It comes together in one dish, making it a good choice for busy weeknights when you want something filling without a sink full of dishes afterward. The filling turns savory and slightly earthy while the potato topping bakes up golden and creamy on top.
It works well for cool evenings or when you need a make-ahead meal that reheats nicely. The combination of ground turkey and sweet-tasting roots keeps the flavors balanced and comforting.
Serves 4 people.
Ingredients
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 parsnips, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- Salt and pepper to taste
- 4 large russet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until no longer pink, breaking it up with a spoon as it browns.
- Stir in the onion, carrots, parsnips, and garlic. Cook for 5 to 7 minutes until the vegetables begin to soften.
- Add the thyme, salt, and pepper. Sprinkle the flour over the mixture and stir for 1 minute.
- Pour in the chicken broth and bring to a simmer. Cook until the sauce thickens slightly, then stir in the frozen peas. Remove from heat.
- While the filling simmers, boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain, then mash with the butter and milk until smooth. Season with salt to taste.
- Spread the turkey and root vegetable mixture into a baking dish. Spoon the mashed potatoes over the top and smooth with a spatula.
- Bake at 400°F for 20 to 25 minutes until the topping turns lightly golden at the edges.
Extra Tips
For a smoother topping, warm the milk before adding it to the potatoes. You can assemble the whole dish earlier in the day, cover it, and bake it straight from the fridge, adding 10 extra minutes to the oven time. Leftovers keep well in the refrigerator for up to three days and reheat best in a 350°F oven to keep the potato crust from turning soggy.Course: Main Course Cuisine: American Equipment: Large skillet, Large pot, Baking dish, Potato masher
Mexican Quinoa Black Bean Casserole
This casserole brings together fluffy quinoa, hearty black beans, and bold Mexican spices in one baking dish. It works well for busy weeknights or meal prep because everything cooks together with minimal hands-on time. The result is a savory, lightly spiced dish with tender vegetables and a melty cheese topping.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (10 oz) can diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon taco seasoning
- 1 1/2 cups shredded Mexican cheese blend
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- Add the rinsed quinoa, black beans, frozen corn, diced tomatoes with green chilies, diced onion, minced garlic, vegetable broth, and taco seasoning directly to the prepared dish.
- Stir everything together until the ingredients are evenly combined and the quinoa is submerged in the liquid.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil, sprinkle the shredded cheese evenly over the top, and bake uncovered for 10 to 15 minutes until the cheese is melted and the quinoa is fully cooked.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
Stir in an extra splash of broth before the final bake if the quinoa looks dry. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the texture moist. For a milder flavor, swap the diced tomatoes with green chilies for plain diced tomatoes.Course: Main Course Cuisine: Mexican Equipment: 9×13 Baking Dish
Ham and Asparagus Scalloped Potato Casserole
This casserole layers sliced potatoes with chunks of ham and tender asparagus in a creamy cheese sauce. Everything bakes together in one dish, so cleanup stays simple while the flavors meld into a hearty meal.
The result is soft potatoes, slightly crisp asparagus, and melted cheese on top with savory ham throughout. It works well for weeknight dinners or when you want a comforting dish that still feels fresh.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, thinly sliced
- 8 ounces cooked ham, diced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute. Slowly pour in the milk while whisking. Add the salt, pepper, and garlic powder. Continue whisking until the sauce thickens slightly, then remove from heat.
- Spread half the sliced potatoes in an even layer in the baking dish. Top with half the ham and half the asparagus. Pour half the sauce over the layers and sprinkle with half the cheese. Repeat with the remaining potatoes, ham, asparagus, sauce, and cheese.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for 15 more minutes until the potatoes are tender and the cheese is golden.
Extra Tips
Use leftover holiday ham if you have it on hand. If your asparagus spears are very thick, slice them lengthwise before cutting into pieces so they cook evenly with the potatoes. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce.Course: Main Course Cuisine: American Equipment: Baking Dish, Saucepan, Whisk
Thai Coconut Curry Chicken Casserole
This casserole brings creamy Thai curry flavors into an easy one-pan bake that works well for busy weeknights or weekend meal prep. The chicken stays tender while the rice absorbs the coconut sauce, creating a balanced mix of textures without extra pots to wash.
It delivers mild heat from the curry paste, sweetness from coconut milk, and freshness from lime and herbs at the end. The dish holds up well for leftovers and reheats evenly in the oven.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces
- 1 can (14 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 1 medium onion, diced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 2 cups cooked jasmine rice
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp salt
- Fresh cilantro and lime wedges, for serving
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the chicken pieces, red curry paste, garlic, ginger, and salt until the chicken is evenly coated.
- Add the diced onion, sliced bell pepper, broccoli florets, and cooked jasmine rice to the bowl. Pour in the coconut milk and stir everything together until well mixed.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes to thicken the sauce slightly.
- Remove from the oven and let it rest for 5 minutes. Top with chopped cilantro and serve with lime wedges.
Extra Tips
Use full-fat coconut milk to keep the sauce rich and prevent it from separating during baking. If you prefer less spice, start with 2 tablespoons of curry paste and taste the mixture before baking. Leftovers reheat best in a 350°F oven for 15 minutes with a splash of coconut milk stirred in to restore creaminess.Course: Main Course Cuisine: Thai Equipment: 9×13-inch Baking Dish, Large Mixing Bowl, Oven
Vegetarian Eggplant Parmesan Bake
This Vegetarian Eggplant Parmesan Bake layers tender eggplant with tomato sauce and two kinds of cheese in a single dish. It offers a hearty meatless option that comes together with little fuss and even less cleanup afterward.
The finished casserole has soft eggplant slices, a rich sauce, and a melted cheese topping that turns lightly golden. It suits weeknight dinners or casual gatherings when you want something comforting without extra pots or pans.
Serves 4 people.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- Fresh basil leaves for serving
Instructions
- Preheat the oven to 375°F. Arrange half the eggplant slices in a single layer in a 9×13-inch baking dish.
- Spoon half the marinara sauce evenly over the eggplant. Sprinkle half the mozzarella, half the Parmesan, half the Italian seasoning, and half the salt on top.
- Repeat the layers with the remaining eggplant, marinara sauce, mozzarella, Parmesan, Italian seasoning, and salt.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake uncovered for 10 more minutes until the cheese bubbles and begins to brown.
- Remove the dish from the oven and let it rest for 5 minutes before serving. Scatter fresh basil leaves over the top.
Extra Tips
Salting the eggplant slices ahead and patting them dry helps reduce excess moisture so the casserole stays thick rather than watery. Leftovers reheat well in the same dish at 350°F for 15 minutes. Skip the basil if you prefer a simpler finish.Course: Main Course Cuisine: Italian Equipment: Baking dish, Knife, Cutting board
BBQ Pulled Pork Sweet Potato Casserole
This casserole layers sweet potatoes with pulled pork for a hearty one-dish meal. The BBQ sauce ties the sweet and savory elements together while everything cooks in a single pan.
It suits weeknight dinners when you want minimal cleanup but still need a filling option. The result has soft potatoes, tender pork, and melted cheese on top.
Serves 4 people.
Ingredients
- 3 medium sweet potatoes, peeled and cubed
- 2 cups cooked pulled pork
- 1 cup BBQ sauce
- 1 small red onion, thinly sliced
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Place the cubed sweet potatoes in the dish and season with salt and pepper. Spread them into an even layer.
- In a mixing bowl, combine the pulled pork, BBQ sauce, and sliced red onion. Spoon this mixture evenly over the sweet potatoes.
- Sprinkle the shredded cheddar cheese across the top.
- Bake for 35 to 40 minutes until the sweet potatoes are fork-tender and the cheese has melted and started to brown.
- Remove from the oven and scatter the chopped cilantro over the finished casserole before serving.
Extra Tips
Assemble the dish up to a day ahead and refrigerate it covered, then add five to ten minutes to the bake time if starting from cold. The red onion softens during baking and blends into the BBQ flavor, so skip it only if you prefer a milder taste. Leftovers reheat well in the same dish at 350°F for about fifteen minutes.Course: Main Course Cuisine: American Equipment: 9×13 Baking Dish, Mixing Bowl
Greek Spinach Feta Phyllo-Topped Casserole
This casserole brings the flavors of spanakopita into an easy one-pan bake. The creamy spinach and feta filling sits under a layer of crisp phyllo that turns golden in the oven. It works well for weeknight dinners when you want something satisfying without extra pots and pans.
The dish offers a balance of savory cheese, fresh herbs, and flaky texture. It comes together quickly and bakes in a single dish, which keeps cleanup minimal.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 10 ounces fresh spinach
- 8 ounces feta cheese, crumbled
- 2 large eggs, beaten
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 sheets phyllo dough, thawed
- 3 tablespoons butter, melted
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it softens, about 4 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the spinach in batches, stirring until it wilts completely. Remove the skillet from the heat.
- In a large bowl, combine the wilted spinach mixture with the feta, eggs, dill, salt, and pepper. Mix well.
- Transfer the spinach filling to a greased 8×8 inch baking dish and spread it evenly.
- Lay one sheet of phyllo dough over the filling and brush it lightly with melted butter. Repeat with the remaining sheets, brushing each layer.
- Tuck any overhanging edges into the sides of the dish. Use a sharp knife to cut a few slits in the top.
- Bake at 375°F for 25 to 30 minutes until the phyllo is golden and crisp. Let it rest for 5 minutes before serving.
Extra Tips
Work with one phyllo sheet at a time and keep the rest covered with a damp towel to prevent drying. If you want to prepare the dish ahead, assemble it up to the baking step and refrigerate for up to one day before cooking.Course: Main Course Cuisine: Mediterranean Equipment: Large skillet, 8×8 baking dish, Pastry brush
Seafood Lasagna with White Sauce
This seafood lasagna brings together tender noodles, a creamy white sauce, and a mix of shrimp and crab in one baking dish. It works well for weeknight dinners when you want something a bit special without extra pots to wash. The finished layers stay light yet satisfying, with a smooth texture from the sauce and gentle seafood flavor throughout.
The recipe keeps cleanup simple because everything assembles in the same casserole dish before it goes into the oven. It delivers a balanced meal with protein, pasta, and sauce in every serving.
Serves 4 people.
Ingredients
- 8 lasagna noodles
- 12 ounces raw shrimp, peeled and deveined
- 8 ounces lump crab meat
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish.
- Cook the lasagna noodles according to package directions until just tender, then drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute.
- Whisk in the flour and cook for 1 minute more. Slowly pour in the milk while whisking to avoid lumps.
- Stir in the salt, pepper, and 1/2 cup of the Parmesan. Continue cooking until the sauce thickens slightly, about 3 minutes.
- Add the shrimp to the sauce and cook for 2 minutes until they turn pink. Remove from heat and gently fold in the crab meat.
- Spread a thin layer of sauce in the bottom of the baking dish. Place 4 noodles on top, followed by half the remaining sauce and half the mozzarella.
- Add the remaining 4 noodles, the rest of the sauce, the remaining mozzarella, and the final 1/2 cup Parmesan.
- Cover with foil and bake for 25 minutes. Remove the foil and bake 10 minutes more until the top turns golden.
- Sprinkle with chopped parsley before serving.
Extra Tips
Use fresh or thawed crab meat rather than canned for the best texture. If the sauce thickens too much while sitting, add a splash of milk before assembling. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the noodles from drying out.Course: Main Course Cuisine: Italian Equipment: Baking dish, Large skillet, Saucepan
Mushroom Wild Rice and Swiss Chard Casserole
This casserole brings together nutty wild rice, meaty mushrooms, and tender Swiss chard in a single baking dish. It makes a reliable choice for weeknight dinners when you want a filling vegetarian meal without multiple pots to wash.
The finished dish has a hearty texture from the chewy rice and wilted greens, balanced by melted Swiss cheese throughout. Savory notes from onion and thyme keep the flavor simple yet satisfying.
Serves 4 people.
Ingredients
- 1 cup uncooked wild rice
- 2 1/2 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 bunch Swiss chard, stems and leaves chopped separately
- 1 cup shredded Swiss cheese
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Combine the wild rice and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes until the rice is tender and most liquid is absorbed.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened.
- Stir in the garlic, mushrooms, and Swiss chard stems. Cook for 6 minutes until the mushrooms release their liquid and the stems begin to soften.
- Add the Swiss chard leaves and cook for 3 more minutes until wilted. Season with thyme, salt, and black pepper.
- Preheat the oven to 375°F. Transfer the cooked rice and vegetable mixture to a greased 8×8-inch baking dish. Stir in the shredded Swiss cheese until evenly distributed.
- Sprinkle the Parmesan cheese over the top. Bake uncovered for 20 minutes until the cheese is melted and the edges are lightly golden.
Extra Tips
Cook the chard stems a minute or two longer than the leaves so they soften fully before baking. Leftovers keep well in the fridge for three days and reheat best in a 350°F oven to restore texture. If you prefer a milder green, baby chard works in place of mature bunches without changing cook time.Course: Main Course Cuisine: American Equipment: Medium Saucepan, Large Skillet, 8×8 Baking Dish
Loaded Baked Potato Casserole with Ground Beef
This casserole packs all the flavors of a loaded baked potato into one hearty dish with ground beef added for extra staying power. It comes together with minimal fuss and bakes in a single pan, making it a reliable choice for weeknight dinners or casual gatherings.
The result is a creamy potato base layered with seasoned beef, melted cheese, and smoky bacon bits that hold up well after baking. Green onions on top add a fresh finish without extra steps.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, cubed
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees 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 softens. Drain any excess fat and season with salt and pepper.
- While the beef cooks, place the cubed potatoes in a pot of salted water and boil for 8 minutes until just tender. Drain well.
- In a mixing bowl, combine the drained potatoes with the butter and sour cream, then gently fold in the cooked beef mixture.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the shredded cheddar cheese and crumbled bacon over the top.
- Bake for 20 minutes until the cheese is melted and bubbly. Remove from the oven and scatter the sliced green onions across the surface before serving.
Extra Tips
Cube the potatoes into even pieces so they finish cooking at the same rate in the oven. If you want extra crisp bacon, reserve half to add during the last five minutes of baking. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the texture.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×13 Inch Baking Dish, Mixing Bowl
