13 Budget-Friendly Casserole Dinners That Feed a Crowd

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13 Budget-Friendly Casserole Dinners That Feed a Crowd

Casseroles are a reliable choice when you need to feed a group on a tight budget. They stretch ingredients and usually require minimal prep. I gathered 13 recipes that focus on affordable staples like pasta, rice, and ground meat. Each one makes enough to serve several people and works for weeknight dinners or casual get-togethers. The ideas stay simple and use items most people already keep on hand.

Helpful Tips Before You Start

A few simple steps can keep costs down and portions large when cooking casseroles for a group.

Choose Affordable Bases

Start with pasta, rice, or potatoes as the main filler. These stretch recipes far without raising the total cost.

Shop for Pantry Staples

Buy beans, canned tomatoes, and broth in bulk when prices drop. They form the backbone of many budget casseroles.

Add Extra Vegetables

Mix in cabbage, carrots, or frozen corn to increase servings. This keeps everyone full while cutting down on pricier proteins.

Assemble in Advance

Prep and refrigerate the dish a day ahead. This saves time and lets flavors develop before baking for the crowd.

Cheesy Beef and Elbow Macaroni Casserole

This casserole brings together tender pasta and seasoned beef in a simple cheese sauce that bakes up creamy and satisfying. It works well for weeknight dinners or when you need a make-ahead meal that reheats easily.

The finished dish has a rich beef flavor balanced by mild tomato and plenty of melted cheese throughout. The top turns lightly golden while the inside stays soft and comforting.

Cheesy Beef and Elbow Macaroni Casserole

Serves 4 people.

Ingredients

  • 8 ounces elbow macaroni
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can tomato sauce
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 350 degrees F and lightly grease a 9-by-13-inch baking dish.
  2. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until just tender. Drain and set aside.
  3. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
  4. Add the ground beef and minced garlic to the skillet. Cook, breaking up the meat, until the beef is browned and no longer pink. Drain any excess fat.
  5. Stir the tomato sauce, milk, salt, and black pepper into the beef mixture. Simmer for 3 minutes to combine the flavors.
  6. Remove the skillet from the heat and stir in the cooked macaroni until evenly coated.
  7. Transfer the mixture to the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
  8. Bake for 20 minutes until the cheese is melted and the edges are bubbling. Let it rest for 5 minutes before serving.

Extra Tips

Cook the pasta just until tender so it does not absorb too much sauce during baking. If you want a bit more color on top, broil the casserole for the final 2 minutes. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9-by-13-inch baking dish

Creamy Chicken Broccoli Rice Bake

This casserole combines tender chicken, broccoli, and rice in a creamy sauce made from pantry staples. It comes together in one dish, making it a practical choice for busy weeknights when you need something filling without much fuss. The finished bake has soft rice, lightly cooked broccoli, and a cheesy top that holds everything together.

It relies on budget ingredients like chicken, frozen or fresh broccoli, and a can of soup, so it stays affordable while still serving as a complete meal. The simple flavors appeal to both kids and adults.

Creamy Chicken Broccoli Rice Bake

Serves 4 people.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 cup uncooked long-grain white rice
  • 1 can (10.5 oz) cream of chicken soup
  • 2 cups chicken broth
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
  2. In a large mixing bowl, stir together the uncooked rice, chicken broth, cream of chicken soup, garlic powder, salt, and pepper until well combined.
  3. Add the chicken pieces and broccoli florets to the bowl and mix until everything is evenly coated.
  4. Pour the mixture into the prepared baking dish and spread it into an even layer.
  5. Sprinkle the shredded cheddar cheese evenly over the top.
  6. Cover the dish tightly with foil and bake for 45 minutes, or until the rice is tender and the chicken is cooked through.

Extra Tips

If the rice still seems firm after 45 minutes, add a splash more broth and bake covered for another 10 minutes. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the rice from drying out. You can swap the cheddar for mozzarella if that is what you have on hand.Course: Main Course Cuisine: American Equipment: Baking dish, Mixing bowl, Measuring cups

Mexican Black Bean and Corn Tortilla Casserole

This casserole layers corn tortillas with a simple mix of black beans and corn for a filling meal that costs very little to make. It works well on weeknights or when you need to stretch ingredients to feed several people. The finished dish has soft tortillas throughout with a lightly crisp top and a savory, mildly spiced flavor from the beans and cumin.

Mexican Black Bean and Corn Tortilla Casserole

Serves 4 people.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 cups enchilada sauce
  • 8 corn tortillas
  • 2 cups shredded cheddar cheese
  • Fresh cilantro, chopped (optional)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
  2. Stir in the minced garlic, chili powder, cumin, and salt. Cook for 1 minute until fragrant.
  3. Add the black beans and corn to the skillet. Stir everything together and cook for 3 minutes to warm through.
  4. Pour 1/2 cup of enchilada sauce into the bottom of an 8×8 baking dish. Arrange 4 tortillas on top, overlapping slightly.
  5. Spread half of the bean and corn mixture over the tortillas. Drizzle with 1/2 cup enchilada sauce and sprinkle with 1/2 cup cheese.
  6. Repeat the layers with the remaining tortillas, bean mixture, 1/2 cup sauce, and 1/2 cup cheese.
  7. Pour the remaining 1 cup of enchilada sauce over the top and finish with the last cup of cheese.
  8. Bake at 375°F for 20 minutes until the cheese is melted and the edges are bubbling. Let it rest for 5 minutes before serving. Sprinkle with cilantro if using.
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Extra Tips

Assemble the casserole up to a day ahead and keep it covered in the fridge, then add 5 extra minutes to the bake time if starting from cold. For a milder version, reduce the chili powder by half. Leftovers reheat well in the microwave with a splash of water to keep the tortillas from drying out.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 8×8 baking dish, Wooden spoon

Italian Sausage and Pepper Baked Ziti

This baked ziti brings together mild Italian sausage and sweet bell peppers in a simple tomato sauce. The dish bakes until the cheese melts and the edges turn golden, making it a reliable choice for busy weeknights or casual family meals on a budget.

The pasta stays tender while the sausage adds savory depth and the peppers keep each bite bright. It is easy to stretch with pantry staples and reheats well for leftovers.

Italian Sausage and Pepper Baked Ziti

Serves 4 people.

Ingredients

  • 12 ounces ziti pasta
  • 1 pound Italian sausage, casings removed
  • 2 bell peppers, sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
  2. Cook the ziti in a large pot of salted boiling water until al dente, then drain and set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned.
  4. Add the onion, bell peppers, and garlic to the skillet. Cook for 5 minutes until the vegetables soften.
  5. Stir in the marinara sauce and Italian seasoning. Season with salt and pepper, then simmer for 3 minutes.
  6. Combine the cooked ziti with the sauce mixture in the skillet or a large bowl.
  7. Spread half the pasta mixture into the baking dish. Sprinkle with half the mozzarella and Parmesan.
  8. Add the remaining pasta mixture, then top with the rest of the cheeses.
  9. Bake for 20 minutes until the cheese is melted and bubbly. Let rest 5 minutes before serving.

Extra Tips

Brown the sausage well before adding the vegetables to build deeper flavor in the sauce. Leftovers reheat nicely in the oven at 350°F with a splash of water to keep the pasta moist. Use any color bell peppers you have on hand.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish

Classic Tuna Noodle Casserole with Breadcrumb Topping

This casserole brings together pantry staples for a creamy, satisfying meal that stretches easily. It works well on busy weeknights when you need something filling without much fuss or cost. The dish has a soft, savory base with tender noodles and flakes of tuna, finished by a golden, crunchy breadcrumb layer on top.

Classic Tuna Noodle Casserole with Breadcrumb Topping

Serves 4 people.

Ingredients

  • 8 ounces egg noodles
  • 2 cans (5 ounces each) tuna, drained
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 cup milk
  • 1 cup frozen peas
  • 1 cup shredded cheddar cheese
  • 1 cup breadcrumbs
  • 2 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a medium baking dish.
  2. Cook the egg noodles in a large pot of salted water until just tender, then drain and set aside.
  3. In a large bowl, stir together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
  4. Add the drained tuna, frozen peas, shredded cheddar cheese, and cooked noodles to the bowl. Mix gently until everything is evenly coated.
  5. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  6. In a small bowl, toss the breadcrumbs with the melted butter until coated. Sprinkle the mixture evenly over the top of the casserole.
  7. Bake for 25 to 30 minutes until the filling is hot and the breadcrumb topping is golden brown.

Extra Tips

For the crispiest topping, use fresh breadcrumbs instead of dried. Leftovers reheat well in the oven at 350 degrees with a splash of milk stirred in to loosen the sauce. You can assemble the casserole up to a day ahead and add the breadcrumb topping just before baking.Course: Main Course Cuisine: American Equipment: Large Pot, Mixing Bowl, Baking Dish

Turkey Shepherd’s Pie with Mashed Potato Crust

This turkey shepherd’s pie turns simple pantry staples into a hearty casserole that stretches a little ground meat a long way. The savory filling stays light thanks to lean turkey and everyday vegetables, while the mashed potato topping bakes up golden and creamy on top.

It works well for weeknight dinners when you need something filling that reheats easily the next day. The finished dish has a cozy, home-style flavor with tender vegetables and a lightly seasoned turkey layer beneath the fluffy potato crust.

Turkey Shepherd’s Pie with Mashed Potato Crust

Serves 4 people.

Ingredients

  • 1 lb ground turkey
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 tsp dried thyme
  • 4 medium russet potatoes, peeled and cubed
  • 1/2 cup milk
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Place the cubed potatoes in a medium pot, cover with water, and bring to a boil. Cook until fork-tender, then drain and return to the pot.
  2. Add the milk, butter, salt, and pepper to the potatoes. Mash until smooth, then set aside.
  3. While the potatoes cook, heat a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink.
  4. Stir in the onion, carrots, and garlic. Cook for 5 minutes until the vegetables begin to soften.
  5. Sprinkle the flour over the turkey mixture and stir for 1 minute. Slowly pour in the chicken broth while stirring to avoid lumps.
  6. Add the frozen peas and thyme. Simmer for 3 to 4 minutes until the sauce thickens slightly.
  7. Transfer the turkey filling to a greased 8×8-inch baking dish and spread it into an even layer.
  8. Spoon the mashed potatoes over the filling and spread gently to cover completely. Bake at 400°F for 20 minutes until the potato crust is lightly browned.

Extra Tips

Mash the potatoes while they are still hot for the creamiest texture. If you assemble the casserole earlier in the day, cover and refrigerate it, then add 10 extra minutes to the bake time. Leftovers reheat well in the microwave with a splash of broth stirred into the filling to keep it moist.

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Course: Main Course Cuisine: American Equipment: Large skillet, Medium pot, 8×8-inch baking dish, Potato masher

Ham Potato and Cheddar Gratin Casserole

This casserole turns simple ingredients into a creamy, layered dish that makes the most of leftover ham. Thin potato slices soak up a mild cheese sauce while the ham adds a salty bite throughout. It works well for busy weeknights when you need something filling that still comes together with pantry staples.

The finished bake has tender potatoes, pockets of melted cheddar, and a lightly browned top. Families like it because it stretches modest amounts of meat and cheese into a full meal without much extra cost.

Ham Potato and Cheddar Gratin Casserole

Serves 4 people.

Ingredients

  • 4 medium russet potatoes, thinly sliced
  • 1 1/2 cups diced cooked ham
  • 2 cups shredded cheddar cheese, divided
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
  2. Melt the butter in a saucepan over medium heat. Add the onion and cook until softened.
  3. Stir in the flour and cook for one minute. Slowly whisk in the milk until the mixture thickens.
  4. Remove the sauce from the heat and stir in the salt, pepper, and 1 1/2 cups of the cheddar cheese until melted.
  5. Layer half the potato slices in the baking dish. Scatter half the ham over the potatoes and pour half the cheese sauce on top.
  6. Repeat with the remaining potatoes, ham, and sauce. Sprinkle the remaining 1/2 cup cheddar over the top.
  7. Cover with foil and bake for 45 minutes. Remove the foil and bake 15 minutes more until the potatoes are tender and the top is golden.

Extra Tips

Slice the potatoes evenly so they cook at the same rate. Leftovers reheat well in a 350°F oven to keep the top from turning soggy. If you have extra ham, add another half cup without changing the sauce.Course: Main Course Cuisine: American Equipment: 9×13 inch baking dish, Saucepan, Whisk

Vegetarian Lentil Spinach Lasagna

This lasagna uses lentils in place of meat for a filling vegetarian casserole that still feels comforting and familiar. Spinach adds color and a light earthy note while keeping costs low with simple pantry staples.

It works well for weeknight meals when you want something that can be assembled ahead and baked later. The finished dish has soft noodles, a thick tomato lentil sauce, and plenty of melted cheese throughout.

Vegetarian Lentil Spinach Lasagna

Serves 4 people.

Ingredients

  • 8 lasagna noodles
  • 1 cup dry brown lentils
  • 10 ounces fresh spinach
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 24 ounces tomato sauce
  • 15 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Rinse the lentils, then place them in a medium pot with 2 cups of water. Bring to a boil, reduce heat, and simmer for 20 minutes until tender. Drain any remaining liquid.
  2. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions. Drain and set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 minutes until softened. Stir in the garlic and cook for 1 minute more.
  4. Add the spinach to the skillet and cook until wilted, about 3 minutes. Stir in the cooked lentils, tomato sauce, oregano, salt, and pepper. Simmer for 5 minutes.
  5. Preheat the oven to 375°F. Spread a thin layer of the lentil sauce in the bottom of a 9×9 baking dish. Add a layer of noodles, then half the ricotta, followed by one-third of the mozzarella.
  6. Repeat with another layer of sauce, noodles, ricotta, and mozzarella. Finish with the remaining noodles, sauce, and the rest of the mozzarella and parmesan on top.
  7. Cover with foil and bake for 25 minutes. Remove the foil and bake for 10 more minutes until the cheese is bubbly and lightly browned. Let rest 10 minutes before slicing.

Extra Tips

Rinse the spinach well if it is sandy, and press out excess moisture after wilting so the layers stay firm rather than watery. Leftovers reheat best in a covered dish at 350°F to keep the noodles from drying out.Course: Main Course Cuisine: Italian Equipment: Large Pot, Medium Pot, Large Skillet, 9×9 Baking Dish

Beef Cabbage Roll Casserole

This casserole brings all the familiar flavors of stuffed cabbage rolls into one easy dish. It uses simple pantry staples and a head of cabbage to stretch the meal without extra cost. The result is a hearty bake with tender cabbage, savory beef, and tomato-seasoned rice that holds up well for leftovers.

It works especially well for busy weeknights when you want something filling that can be assembled ahead. The texture stays soft with a slight chew from the rice, and the tomato broth keeps everything moist during baking.

Beef Cabbage Roll Casserole

Serves 4 people.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chopped green cabbage
  • 1 cup long-grain white rice
  • 1 can (15 ounces) tomato sauce
  • 2 cups beef broth
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a 9-by-13-inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
  3. Stir in the diced onion and minced garlic. Cook for 3 minutes until the onion softens.
  4. Add the chopped cabbage, uncooked rice, tomato sauce, beef broth, paprika, salt, and black pepper to the skillet. Stir everything together until well combined.
  5. Pour the mixture into the prepared baking dish and spread it evenly. Cover tightly with foil.
  6. Bake for 60 minutes, then remove the foil and bake 10 minutes more until the rice is tender and most of the liquid is absorbed.
  7. Let the casserole rest for 5 minutes before serving.

Extra Tips

Chop the cabbage into small pieces so it softens evenly with the rice. If the top looks dry after baking, add a splash more broth before the final uncovered bake. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the rice moist.Course: Main Course Cuisine: American Equipment: Large skillet, 9×13 baking dish, Aluminum foil

Chicken Enchilada Casserole with Corn Tortillas

This casserole layers corn tortillas with shredded chicken and red enchilada sauce for a simple one-pan meal. It comes together quickly with pantry staples and works well for weeknight dinners or casual gatherings when you need something filling without much fuss.

The result is a saucy, cheesy bake with soft tortillas that hold up under the layers. Corn tortillas keep the cost low while adding a mild corn flavor that pairs nicely with the chicken and sauce.

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Chicken Enchilada Casserole with Corn Tortillas

Serves 4 people.

Ingredients

  • 8 corn tortillas
  • 2 cups shredded cooked chicken
  • 2 cups red enchilada sauce
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup sliced green onions
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a 9×9 inch baking dish.
  2. Spread 1/2 cup enchilada sauce across the bottom of the dish.
  3. Layer 4 corn tortillas over the sauce, tearing them as needed to fit.
  4. Top the tortillas with 1 cup shredded chicken and 1/2 cup enchilada sauce.
  5. Sprinkle 1/2 cup cheese over the sauce layer.
  6. Repeat the layers once more with the remaining tortillas, chicken, sauce, and another 1/2 cup cheese.
  7. Pour the final 1/2 cup sauce over the top and finish with the remaining 1/2 cup cheese.
  8. Bake for 25 minutes until the cheese is melted and the edges are bubbling.
  9. Remove from the oven and let it rest for 5 minutes before sprinkling with green onions and cilantro.

Extra Tips

Warm the enchilada sauce slightly before layering so it spreads evenly without cooling the other ingredients. Leftovers reheat well in a 350 degree oven for 10 minutes, and the green onions add a fresh crunch that balances the richness of the melted cheese.Course: Main Course Cuisine: Mexican Equipment: 9×9 baking dish, Mixing bowl

Sloppy Joe Cornbread Casserole

This sloppy joe cornbread casserole turns simple ground beef into a hearty one-pan meal. The tangy beef mixture sits under a layer of golden cornbread that bakes up soft on the bottom and lightly crisp on top.

It works well for weeknight dinners when you need to feed everyone without spending much. The familiar sloppy joe flavors pair nicely with the mild sweetness of the cornbread.

Sloppy Joe Cornbread Casserole

Serves 4 people.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 cup ketchup
  • 2 tablespoons yellow mustard
  • 1 tablespoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1 box (8.5 oz) cornbread mix
  • 1 large egg
  • 1/3 cup milk
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 400°F and lightly grease an 8×8 inch baking dish.
  2. 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.
  3. Stir in the ketchup, yellow mustard, brown sugar, and garlic powder. Simmer the mixture for 3 minutes until it thickens slightly.
  4. Spread the beef mixture evenly into the prepared baking dish.
  5. In a mixing bowl, combine the cornbread mix, egg, and milk until just blended. Do not overmix.
  6. Pour the cornbread batter over the beef mixture and spread it gently to cover the surface.
  7. Bake for 15 minutes, then sprinkle the shredded cheddar cheese on top. Bake for 5 more minutes until the cheese melts and the cornbread is golden.

Extra Tips

For best texture, let the casserole rest 5 minutes after baking so the cornbread sets before slicing. Leftovers reheat well in a 350°F oven to keep the topping from getting soggy. If you want a bit more bulk, stir a drained can of corn into the beef mixture before adding the batter.Course: Main Course Cuisine: American Equipment: Large skillet, Baking dish, Mixing bowl

Sweet Potato Black Bean Enchilada Bake

This casserole layers roasted sweet potatoes with black beans and corn tortillas in a simple enchilada sauce. It stretches a few affordable ingredients into a filling meal that still feels comforting and complete.

It works especially well on weeknights when you want something hands-off after the initial prep. The result is a saucy, slightly sweet bake with soft tortillas and creamy pockets of melted cheese.

Sweet Potato Black Bean Enchilada Bake

Serves 4 people.

Ingredients

  • 2 large sweet potatoes, peeled and cut into ½-inch cubes
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • 1 (15-ounce) can black beans, drained and rinsed
  • 8 corn tortillas, cut into quarters
  • 1 (15-ounce) can red enchilada sauce
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the sweet potatoes and onion, then cook for 8 minutes, stirring occasionally, until the potatoes begin to soften.
  3. Stir in the garlic, cumin, chili powder, and salt. Cook for 1 minute more until fragrant.
  4. Remove the skillet from heat and stir in the black beans until evenly combined.
  5. Spread a thin layer of enchilada sauce across the bottom of the prepared baking dish. Arrange half the tortilla pieces in a single layer over the sauce.
  6. Spoon half the sweet potato mixture over the tortillas, then drizzle with half the remaining enchilada sauce and sprinkle with half the cheese. Repeat the layers with the remaining tortillas, sweet potato mixture, sauce, and cheese.
  7. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 10 minutes longer until the cheese is melted and the edges are bubbling.

Extra Tips

Leftovers reheat nicely in the microwave or oven with a splash of extra enchilada sauce to keep the tortillas from drying out. For a milder flavor, swap the cheddar for Monterey Jack. The dish can be assembled up to a day ahead and refrigerated before baking.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9×13 Baking Dish, Oven

Ground Turkey Tetrazzini Casserole

This casserole turns basic pantry staples into a creamy pasta bake that stretches a pound of ground turkey across multiple servings. It works well for weeknight family meals when you need something filling without spending much. The finished dish has tender noodles in a light savory sauce with bits of mushroom and pops of peas throughout.

The mild cheese topping browns just enough to add a little texture on top while the ground turkey keeps the cost low compared to other proteins.

Ground Turkey Tetrazzini Casserole

Serves 4 people.

Ingredients

  • 1 pound ground turkey
  • 8 ounces spaghetti
  • 8 ounces sliced mushrooms
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup frozen peas
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
  2. Cook the spaghetti in a large pot of salted water until just al dente, then drain and set aside.
  3. 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.
  4. Add the diced onion, sliced mushrooms, and minced garlic to the skillet. Cook for 5 minutes until the onion softens and the mushrooms release their liquid.
  5. Pour in the chicken broth and milk. Stir in the salt and pepper, then bring the mixture to a simmer. Let it cook for 3 minutes to thicken slightly.
  6. Stir the frozen peas and grated Parmesan into the sauce until the cheese melts.
  7. Add the drained spaghetti to the skillet and toss until the noodles are coated evenly.
  8. Transfer everything to the prepared baking dish and sprinkle the shredded mozzarella evenly over the top.
  9. Bake for 20 minutes until the cheese is melted and the edges are bubbly. Let the casserole rest for 5 minutes before serving.

Extra Tips

If the sauce seems too thick after adding the pasta, splash in a little extra broth before transferring to the baking dish. Leftovers reheat well in the microwave with a tablespoon of milk stirred in to loosen the noodles. You can swap the mozzarella for any mild cheese you already have on hand.Course: Main Course Cuisine: American Equipment: Large Skillet, Large Pot, 9×13 Baking Dish

  • Christy Myers

    I'm Christy, founder of Spiritual Ark and a dedicated writer and spiritual explorer. My journey is all about transformation and personal growth. In my articles, I share insights and practical wisdom on various spiritual topics and show you how you can grow spiritually. I'm committed to learning and invite you to join me in exploring the depths of spirituality for a deeper connection, understanding, and empowerment.

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