Weeknights often call for meals that do not require much hands on time. These dump and bake casseroles let you mix everything in one dish and bake it without extra steps. The list includes ideas with chicken, beef, pasta and vegetables that use items you likely keep on hand. Each one is written with simple prep so you can get dinner in the oven quickly. They work well for making ahead and portioning out for the next few days.
Helpful Tips Before You Start
These tips will help your dump and bake casseroles turn out evenly cooked and full of flavor.
Use the Correct Dish Size
Most recipes here call for a 9 by 13 inch pan. A smaller dish can cause spills while a larger one may dry out the edges.
Layer in the Right Order
Place longer cooking items like rice or potatoes on the bottom. This lets them absorb liquid and cook through without turning mushy.
Cover with Foil at First
Follow any foil steps in the recipes. It traps steam early on so the top does not dry out before the center finishes.
Check a Few Minutes Early
Ovens vary so start testing for doneness 5 to 10 minutes before the listed time. This prevents overbaked edges.
Let It Rest Before Serving
Give the casserole 5 minutes on the counter after baking. The sauce thickens slightly and slices hold together better.
Cheesy Chicken Broccoli Rice Casserole
This casserole brings together tender chicken, fluffy rice, and broccoli in a creamy cheese sauce with almost no hands-on time. It is the kind of reliable weeknight meal that comes together fast when you need something filling and family-approved.
Everything goes straight into one baking dish, so cleanup stays simple and the flavors meld as it bakes. The result is a cozy, cheesy dish with soft broccoli and savory chicken in every bite.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked long-grain white rice
- 3 cups broccoli florets
- 1 can (10.75 oz) condensed cream of chicken soup
- 2 cups chicken broth
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Add the chicken, rice, broccoli, condensed soup, broth, 1 cup of the cheddar cheese, garlic powder, salt, and pepper directly to the dish.
- Stir everything until the ingredients are evenly combined and the rice is submerged in liquid.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil, sprinkle the remaining cup of cheddar cheese over the top, and bake uncovered for 10 to 15 minutes until the cheese is melted and the rice is tender.
Extra Tips
Stir the casserole once after the first 25 minutes of baking if your oven runs hot to keep the rice cooking evenly. Leftovers reheat well in the microwave with a splash of broth to loosen the sauce. If you prefer a milder flavor, swap half the cheddar for mozzarella.Course: Main Course Cuisine: American Equipment: 9×13-inch Baking Dish, Oven
Beef Taco Pasta Bake
This beef taco pasta bake turns classic taco flavors into a hearty one-dish meal. It works well for weeknights when you want minimal prep and a filling dinner that the whole family will enjoy.
The result is tender pasta cooked in a seasoned tomato sauce with ground beef, beans, and corn, all topped with melted cheese. The dish comes together with little hands-on time and bakes in one pan.
Serves 4 people.
Ingredients
- 8 ounces uncooked penne pasta
- 1 pound ground beef
- 1 packet taco seasoning
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 cup frozen corn
- 2 cups beef broth
- 1.5 cups shredded cheddar cheese
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F. In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Stir in the taco seasoning and remove from heat.
- In a 9×13-inch baking dish, combine the uncooked penne pasta, browned beef mixture, black beans, diced tomatoes with green chilies, frozen corn, and beef broth. Stir until everything is evenly mixed.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered for 10 to 15 minutes until the cheese is melted and the pasta is tender.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped cilantro if desired.
Extra Tips
Stir the pasta once halfway through the covered bake time if your oven runs hot to keep the noodles from sticking together at the edges. Leftovers reheat well in the microwave with a splash of broth to loosen the sauce. Skip the cilantro if you prefer a milder finish.
Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×13 baking dishCreamy Tuna Noodle Casserole with Peas
This casserole brings together tender noodles, flaky tuna, and sweet peas in a creamy sauce that comes together with almost no effort. It works well for busy weeknights when you want a filling meal without multiple pots or extra steps. The finished dish has a soft, comforting texture with bright pops of peas throughout.
Serves 4 people.
Ingredients
- 8 ounces uncooked egg noodles
- 2 (5-ounce) cans tuna, drained
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9×13-inch baking dish.
- Add the uncooked egg noodles, drained tuna, cream of mushroom soup, milk, frozen peas, shredded cheddar cheese, salt, black pepper, and garlic powder directly to the prepared dish.
- Stir everything together until the noodles are evenly coated and the ingredients are well combined.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, until the noodles are tender and the top is lightly golden.
Extra Tips
Stir the casserole once halfway through the covered baking time if you want the noodles to absorb the sauce more evenly. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce. Skip thawing the peas ahead of time since they cook through during baking.Course: Main Course Cuisine: American Equipment: 9×13-inch baking dish
Italian Sausage Pepper and Onion Pasta Casserole
This casserole brings together classic Italian sausage with sweet peppers and onions in one easy pan. The pasta cooks right in the dish, so you get tender noodles coated in sauce and melted cheese with almost no extra effort. It works well for busy weeknights when you want a filling meal without standing over the stove.
The flavors stay simple and familiar. Savory sausage balances the mild sweetness of the vegetables, while the cheese on top creates a light golden layer. Everything bakes together until the pasta absorbs the sauce and the edges turn slightly crisp.
Serves 4 people.
Ingredients
- 8 ounces uncooked penne pasta
- 1 pound Italian sausage, sliced into rounds
- 2 bell peppers, sliced
- 1 medium onion, sliced
- 2 cups marinara sauce
- 1 1/2 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees. Lightly grease a 9×13 baking dish.
- Add the uncooked penne, sliced sausage, bell peppers, onion, marinara sauce, chicken broth, Italian seasoning, salt, and black pepper directly to the dish.
- Stir everything together until the pasta and vegetables are evenly coated with sauce and broth.
- Spread the mixture into an even layer, then sprinkle the shredded mozzarella evenly over the top.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake uncovered for 15 more minutes, until the cheese is melted and the pasta is tender.
Extra Tips
Slice the sausage and vegetables ahead and store them in the fridge so the dish can go straight from prep to oven on busy nights. If the pasta seems dry after baking, add a splash of warm broth before serving. 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: 9×13 baking dish, Aluminum foil
Vegetarian Black Bean Sweet Potato Enchilada Bake
This casserole brings together sweet potatoes and black beans in a simple enchilada-style bake that requires almost no hands-on work. It works well for busy weeknights when you want a filling vegetarian meal that still feels like comfort food.
The finished dish has soft sweet potato cubes, tender beans, and corn tortillas that soak up the sauce, all topped with melted cheese. It delivers a balance of sweet and savory flavors with a little spice from the enchilada sauce.
Serves 4 people.
Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 small red onion, diced
- 8 corn tortillas, torn into bite-size pieces
- 1 (15-ounce) can red enchilada sauce
- 1 teaspoon chili powder
- 1 1/2 cups shredded Monterey Jack cheese
- Chopped cilantro, for serving
- Sliced avocado, for serving
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Add the sweet potato cubes, black beans, frozen corn, diced red onion, and torn corn tortillas to the baking dish.
- Pour the enchilada sauce over the ingredients and sprinkle with chili powder. Stir gently until everything is evenly coated.
- Spread the mixture into an even layer and top with the shredded Monterey Jack cheese.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake uncovered for 15 more minutes, until the sweet potatoes are tender and the cheese is bubbly.
- Let the casserole rest for 5 minutes before serving. Top each portion with chopped cilantro and avocado slices.
Extra Tips
If your sweet potatoes are on the larger side, cut them slightly smaller so they soften fully during baking. Leftovers reheat well in the microwave or oven and taste just as good the next day. Skip the avocado if you plan to freeze portions, since it does not hold up well after thawing.Course: Main Course Cuisine: Mexican Equipment: 9×13 baking dish, Oven
Ham and Scalloped Potato Casserole
This casserole turns leftover ham into a creamy, comforting meal with almost no effort. Thin potato slices soak up a simple sauce while baking, and the ham adds savory bites throughout. It works well for busy weeknights or when you need a low-prep dish that still feels like home cooking.
The texture stays tender with a lightly golden cheese topping. Flavors stay mild and familiar, making it easy for the whole family to enjoy.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, thinly sliced
- 2 cups diced cooked ham
- 1 1/2 cups shredded cheddar cheese, divided
- 1 can (10.5 oz) cream of mushroom soup
- 3/4 cup milk
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a bowl, stir together the cream of mushroom soup, milk, paprika, garlic powder, salt, and pepper until smooth.
- Add the sliced potatoes and diced ham to the bowl. Gently toss until everything is coated with the sauce.
- Spread the mixture evenly into the prepared baking dish. Sprinkle 1 cup of the cheddar cheese over the top.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil, add the remaining 1/2 cup of cheddar cheese, and bake uncovered for 15 more minutes until the potatoes are tender and the cheese is melted.
Extra Tips
Slice the potatoes evenly so they cook at the same rate. Leftovers reheat well in a 350°F oven for 15 minutes to restore the creamy texture without drying out. You can swap the cheddar for Swiss if you prefer a milder flavor.Course: Main Course Cuisine: American Equipment: 9×13-inch baking dish, Mixing bowl
Teriyaki Chicken and Mixed Vegetable Rice Bake
This casserole brings together tender chicken, fluffy rice, and colorful vegetables in a savory teriyaki sauce. It comes together with almost no prep and bakes in one dish, making it a good choice for busy weeknights when you want a complete meal without extra pots.
The result is a balanced plate with sweet and salty notes from the sauce, soft rice that absorbs the flavors, and vegetables that stay bright. It works well for family dinners or meal prep because leftovers reheat easily.
Serves 4 people.
Ingredients
- 1 cup uncooked long-grain white rice
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 2 cups frozen mixed vegetables
- 1 3/4 cups low-sodium chicken broth
- 3/4 cup teriyaki sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Add the uncooked rice, chicken pieces, frozen mixed vegetables, chicken broth, teriyaki sauce, and sesame oil directly to the dish. Stir gently until everything is evenly combined and the rice is submerged in liquid.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil, stir the mixture once, and return it to the oven uncovered for 10 more minutes until the chicken is cooked through and the rice is tender.
- Let the casserole rest for 5 minutes, then top with sliced green onions and sesame seeds before serving.
Extra Tips
If the rice still seems firm after baking, add a small splash of broth, cover again, and bake 5 to 10 minutes longer. Leftovers keep well in the fridge for up to three days and reheat best with a little extra teriyaki sauce stirred in to restore moisture. You can swap the frozen mixed vegetables for whatever blend you have on hand, but avoid very watery types like zucchini that may make the rice soggy.Course: Main Course Cuisine: Asian Equipment: 9×13-inch baking dish, Aluminum foil
Mushroom and Spinach Stroganoff Pasta Casserole
This casserole brings the creamy, earthy flavors of stroganoff to an easy pasta bake. Mushrooms and spinach cook down into a rich sauce that coats every noodle while the top turns lightly golden. It works well for weeknight dinners when you want something hearty without extra steps.
The finished dish has tender pasta in a savory cream sauce with soft spinach and meaty mushroom pieces. It feels comforting yet simple enough to repeat often.
Serves 4 people.
Ingredients
- 8 ounces uncooked penne pasta
- 8 ounces sliced cremini mushrooms
- 5 ounces fresh spinach leaves
- 2 cups vegetable broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees. Lightly grease a 9×13 inch baking dish.
- Add the uncooked penne, sliced mushrooms, and spinach leaves to the dish. Stir gently to combine.
- In a bowl, whisk together the vegetable broth, sour cream, flour, garlic powder, paprika, salt, and black pepper until smooth.
- Pour the broth mixture over the pasta and vegetables. Stir once to distribute the sauce evenly.
- Sprinkle the grated Parmesan cheese over the top.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake uncovered for 10 more minutes until the pasta is tender and the top is lightly browned.
Extra Tips
Stir the casserole once right after baking to help the sauce thicken evenly. If you prefer a milder flavor, reduce the paprika by half before mixing the sauce. Leftovers reheat well in the microwave with a splash of broth to loosen the sauce.Course: Main Course Cuisine: American Equipment: 9×13 Baking Dish, Mixing Bowl
Southwest Chicken Quinoa Casserole
This casserole combines tender chicken, fluffy quinoa, and classic southwest flavors in one pan. It comes together with almost no chopping, making it ideal for busy weeknights or when you need a reliable meal to feed a small family.
The finished dish has a hearty texture with creamy melted cheese on top and just enough spice to keep every bite interesting. It works well for meal prep because the quinoa absorbs the broth and seasonings as it bakes.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 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 cup chicken broth
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 cup shredded cheddar cheese
- 2 tbsp chopped fresh cilantro
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Add the chicken pieces, rinsed quinoa, black beans, frozen corn, and diced tomatoes with green chilies to the baking dish.
- Sprinkle the chili powder, cumin, garlic powder, and salt over the ingredients, then pour the chicken broth evenly across the top.
- Stir everything gently until the spices and broth are distributed, then spread the mixture into an even layer.
- Cover the dish tightly with foil and bake for 40 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for 10 more minutes until the cheese melts and the quinoa is tender.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
If the quinoa still looks a little firm after baking, add a splash more broth and return the dish to the oven for 5 minutes. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the quinoa moist. You can swap the cheddar for pepper jack if you want more heat, but avoid adding extra liquid or the casserole will turn soupy.Course: Main Course Cuisine: Mexican Equipment: 9×13-inch baking dish, Measuring cups
Lemon Dill Salmon and Asparagus Rice Bake
This one-pan meal brings together flaky salmon, tender asparagus, and fluffy rice in a bright lemon dill sauce. It works well for busy weeknights when you want a fresh, light dinner without much hands-on time. The flavors stay clean and simple, with the rice soaking up the broth and citrus as it bakes.
Serves 4 people.
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 pound salmon fillets, cut into 4 portions
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon slices, for serving
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Add the rice, broth, lemon zest, lemon juice, olive oil, garlic, dill, salt, and pepper to the dish. Stir to combine so the rice is evenly coated.
- Place the salmon portions on top of the rice mixture. Scatter the asparagus pieces around the salmon.
- Cover the dish tightly with foil. Bake for 30 minutes.
- Remove the foil and bake for 8 to 10 minutes more, until the rice has absorbed the liquid and the salmon flakes easily.
- Let the dish rest for 5 minutes before serving with lemon slices.
Extra Tips
Fresh dill gives the best flavor here. If your asparagus spears are thick, cut them thinner so they cook at the same rate as the rice. Leftovers reheat well in a covered skillet with a splash of broth to loosen the rice.Course: Main Course Cuisine: Mediterranean Equipment: 9×13-inch baking dish, Measuring cups
Pork Apple and Sage Stuffing Casserole
This casserole brings together savory ground pork with sweet apple pieces and earthy sage for a stuffing-style bake that feels like a full meal in one dish. It works well for busy weeknights when you want minimal hands-on time and a cozy result that still tastes homemade.
Serves 4 people.
Ingredients
- 1 pound ground pork
- 2 medium apples, diced
- 1 small onion, diced
- 3 cups cubed day-old bread
- 2 teaspoons dried sage
- 1 1/2 cups chicken broth
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13-inch baking dish.
- Place the ground pork, diced apples, diced onion, bread cubes, dried sage, salt, and pepper directly into the prepared dish.
- Pour the chicken broth and melted butter over the ingredients.
- Stir everything together until the bread is evenly moistened and the pork is broken into small pieces throughout the mixture.
- Spread the mixture into an even layer and cover the dish tightly with foil.
- Bake for 30 minutes, then remove the foil and bake uncovered for 10 more minutes until the top is lightly golden and the pork is cooked through.
Extra Tips
Use firm apples like Granny Smith or Honeycrisp so they hold their shape during baking. If the top needs more color after the uncovered bake, broil it for one minute. Leftovers reheat well in the microwave with a splash of broth to restore moisture.Course: Main Course Cuisine: American Equipment: 9×13-inch baking dish, Mixing bowl
Greek Chickpea Tomato and Feta Vegetable Bake
This Greek Chickpea Tomato and Feta Vegetable Bake brings together pantry staples and fresh vegetables in one dish. The result is a hearty vegetarian casserole with bright tomato flavor, creamy pockets of feta, and tender chickpeas that soak up the herbs.
It works well for weeknight dinners when you want something filling without much effort. The vegetables soften while the edges turn slightly golden, giving a mix of textures in each bite.
Serves 4 people.
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 (28 oz) can diced tomatoes
- 2 cups chopped zucchini
- 1 red bell pepper, chopped
- 1/2 red onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13 baking dish.
- Add the chickpeas, diced tomatoes, zucchini, red bell pepper, red onion, and garlic to the dish.
- Drizzle with olive oil and sprinkle with oregano, salt, and black pepper. Stir everything together until evenly combined.
- Spread the mixture into an even layer and scatter the feta cheese over the top.
- Bake for 35 to 40 minutes, until the vegetables are tender and the feta has softened with some golden spots.
- Remove from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.
Extra Tips
Stir the chickpeas and tomatoes well at the start so the sauce coats everything evenly as it bakes. If you want the feta to stay in distinct crumbles rather than melting fully, add it during the last 10 minutes of baking. Leftovers reheat nicely in the oven at 350°F for 15 minutes.Course: Main Course Cuisine: Mediterranean Equipment: 9×13 baking dish, Mixing spoon
