Stretch your grocery budget with these high-protein casseroles made from pantry staples and simple ingredients. Each recipe is filling, practical, and easy to work into a busy week. You’ll find plenty of comforting dinner ideas that don’t require a long shopping list.
Helpful Tips Before You Start
A few simple prep choices can help make these budget-friendly casseroles filling, flavorful, and easy to pull together.
Check Your Pantry First
Look for beans, lentils, canned tomatoes, rice, pasta, and broth before shopping. Using what you already have can keep costs down and reduce waste.
Choose Affordable Protein
Canned beans, lentils, eggs, and canned tuna are low-cost protein options that work well in casseroles. Ground meat can stretch further when paired with beans or grains.
Cook Grains as Directed
Some casseroles use cooked rice or pasta, while others cook the grains in the dish. Check the recipe before starting so the texture and liquid amounts turn out right.
Drain Canned Ingredients
Drain and rinse canned beans to remove excess salt. Drain vegetables well, too, so they do not add extra moisture to the casserole.
Make a Little Extra
Many casseroles keep well in the refrigerator and reheat easily for lunch. Check each recipe for storage and freezing guidance before making a double batch.
Tuna, White Bean, and Brown Rice Casserole
This pantry-friendly casserole combines tuna, white beans, and brown rice in a creamy, savory bake. It’s a practical main dish for a weeknight when you want a filling meal from simple staples.
The rice stays tender, while the beans add a soft, hearty texture and the tuna brings a mild, savory flavor. A crisp breadcrumb topping gives each serving a little crunch.
Serves 4 people.
Ingredients
- 2 cups cooked brown rice
- 1 can (15 ounces) white beans, drained and rinsed
- 2 cans (5 ounces each) tuna, drained
- 1 cup frozen peas
- 1 can (10.5 ounces) condensed cream of mushroom soup
- ½ cup milk
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- ½ cup plain breadcrumbs
- 1 tablespoon olive oil
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- In a large bowl, stir together the condensed cream of mushroom soup, milk, garlic powder, and black pepper until smooth.
- Fold in the cooked brown rice, white beans, drained tuna, and frozen peas. Stir gently so the beans stay mostly whole.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the shredded cheddar over the top.
- Mix the breadcrumbs with the olive oil in a small bowl, then scatter them evenly over the cheese.
- Bake uncovered for 25 to 30 minutes, until the casserole is hot throughout and the topping is golden. Let it rest for 5 minutes before serving.
Extra Tips
Use rice that is already cooked and cooled so the casserole keeps a distinct, tender texture. If the top browns before the center is hot, loosely cover the dish with foil for the rest of the bake. Refrigerate leftovers promptly and reheat them covered until warmed through.Course: Main Course Cuisine: American Equipment: 2-quart Baking Dish, Large Bowl, Small Bowl
Chicken and Black Bean Enchilada Rice Casserole
This budget-friendly casserole combines pantry staples like rice, canned black beans, and enchilada sauce with tender chicken. It makes a filling weeknight meal without requiring a separate side dish.
Each serving has a soft, saucy rice base with hearty beans, mild enchilada flavor, and a golden layer of melted cheese. It is a handy choice when you want a warm family dinner from simple ingredients.
Serves 4 people.
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon neutral oil
- 1 pound boneless, skinless chicken breast, cut into ½-inch pieces
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) enchilada sauce
- 1 cup low-sodium chicken broth
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
Instructions
- Heat the oven to 375°F. Rinse the rice under cool water until the water runs mostly clear, then drain it well.
- Heat the oil in a large oven-safe skillet over medium heat. Add the chicken, cumin, garlic powder, and salt. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside. It does not need to be cooked through yet.
- Stir in the rice, black beans, enchilada sauce, chicken broth, and frozen corn. Bring the mixture to a gentle simmer, stirring so the rice is evenly spread through the liquid.
- Cover the skillet tightly with a lid or foil and bake for 30 to 35 minutes, until the rice is tender and the chicken is cooked through. Check near the end of baking. If the rice is still firm and the liquid has been absorbed, stir in a small splash of water, cover, and bake for a few more minutes.
- Remove the cover and sprinkle the cheddar evenly over the casserole. Bake uncovered for 5 minutes, until the cheese has melted. Let the casserole rest for 5 minutes before serving.
Extra Tips
For the most even rice texture, use a tight-fitting lid or seal the skillet well with foil while it bakes. If you do not have an oven-safe skillet, transfer the mixture to a covered baking dish before baking. Letting it rest after cooking helps the saucy rice settle and makes serving easier.Course: Main Course Cuisine: Mexican Equipment: Oven-Safe Skillet, Measuring Cups, Measuring Spoons, Knife, Cutting Board
Lentil and Chickpea Shepherd’s Pie
This budget-friendly casserole turns pantry lentils and chickpeas into a hearty filling beneath a soft mashed potato topping. It is a practical choice for a cozy weeknight dinner, especially when you want a filling meatless meal from staple ingredients.
The savory tomato and vegetable filling is thick and gently seasoned, while the potato topping bakes up lightly golden. Each serving has a satisfying mix of tender legumes and creamy potatoes.
Serves 4 people.
Ingredients
- 1 pound russet potatoes, peeled and cut into chunks
- 2 tablespoons butter
- ¼ cup milk
- ½ teaspoon salt, divided
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 cup brown or green lentils, rinsed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 cup frozen peas
- 1 tablespoon soy sauce
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 400°F. Place the potatoes in a saucepan and cover them with water. Bring to a boil, then simmer until the potatoes are fork-tender, about 15 to 20 minutes.
- Drain the potatoes and return them to the saucepan. Add the butter, milk, and ¼ teaspoon of the salt. Mash until smooth, then set aside.
- While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the onion and carrot and cook for 5 to 7 minutes, stirring occasionally, until they begin to soften.
- Stir in the garlic, tomato paste, thyme, and smoked paprika. Cook for about 1 minute, stirring so the tomato paste coats the vegetables.
- Add the lentils, chickpeas, vegetable broth, soy sauce, remaining ¼ teaspoon salt, and black pepper. Bring the mixture to a boil, then lower the heat and simmer uncovered for 25 to 30 minutes. Stir occasionally, until the lentils are tender and most of the broth has been absorbed.
- Stir in the frozen peas and cook for 2 minutes. Transfer the filling to a baking dish and spread it evenly. Spoon the mashed potatoes over the top and smooth them into an even layer.
- Bake for 20 to 25 minutes, until the filling is bubbling around the edges and the potato topping is lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a thicker filling, simmer it a few extra minutes before adding the peas, since it should not be soupy when layered in the baking dish. You can assemble the casserole earlier in the day, refrigerate it covered, and bake it until hot in the center.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Baking Dish, Potato Masher
Sausage, White Bean, and Barley Casserole
This hearty casserole brings together savory sausage, creamy white beans, and chewy barley in a tomato-herb sauce. It relies on affordable pantry staples and makes a filling meal for a busy weeknight.
The barley absorbs the flavorful broth as it bakes, while the beans add a soft, creamy contrast. Serve it straight from the oven for a cozy dinner, or make it ahead for an easy meal to reheat.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 12 ounces Italian sausage, casings removed
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 cup pearl barley, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 2 cans (15 ounces each) white beans, drained and rinsed
- 3 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Set a large oven-safe skillet or Dutch oven over medium heat and add the olive oil.
- Add the sausage and cook, breaking it into small pieces, until browned and cooked through. Stir in the diced onion and cook until softened, about 4 minutes. Add the garlic and dried oregano, then stir for 30 seconds.
- Stir in the rinsed barley, diced tomatoes with their juices, drained white beans, chicken broth, salt, and black pepper. Bring the mixture to a gentle simmer, stirring to combine.
- Cover the skillet or Dutch oven and transfer it to the oven. Bake until the barley is tender and most of the broth has been absorbed, about 60 to 70 minutes. Check near the end of baking. If the barley is still firm and the casserole looks dry, stir in a little hot water and continue baking until tender.
- Remove the cover and sprinkle the Parmesan over the casserole. Bake uncovered for 5 minutes, until the cheese is melted. Let it rest for 5 minutes before serving.
Extra Tips
Pearl barley can vary in how quickly it cooks, so check its texture before serving and add a splash of hot water if needed. For an even easier cleanup, cook the sausage and onion in an oven-safe Dutch oven so you can bake the casserole in the same pot. Refrigerate leftovers and reheat them with a little broth or water to loosen the barley.Course: Main Course Cuisine: American Equipment: Measuring Cups and Spoons, Oven-Safe Skillet or Dutch Oven, Wooden Spoon
Peanut Butter Chicken and Sweet Potato Casserole
This casserole pairs tender chicken and sweet potato with a creamy peanut butter sauce for a filling meal made with familiar pantry ingredients. Canned chickpeas add extra protein and make each serving hearty.
It works well for a cozy weeknight dinner or for making ahead and reheating. The sauce is savory with a gentle touch of sweetness, while the sweet potatoes soften as they bake.
Serves 4 people.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup creamy peanut butter
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 2 tablespoons chopped roasted peanuts
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart casserole dish.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until the pieces are lightly browned. Transfer the chicken to the casserole dish.
- Add the sweet potato cubes and chickpeas to the dish, spreading them around the chicken.
- In a bowl, whisk together the peanut butter, chicken broth, soy sauce, garlic powder, ground ginger, and red pepper flakes until smooth. Pour the sauce evenly over the chicken, sweet potato, and chickpeas.
- Cover the dish with foil and bake for 35 minutes. Remove the foil and check that the sweet potato is fork-tender and the chicken is cooked through. If needed, cover again and bake a little longer.
- Sprinkle the chopped roasted peanuts over the casserole before serving.
Extra Tips
Cut the sweet potato into evenly sized cubes so it cooks at the same pace throughout. For a smoother sauce, warm the chicken broth slightly before whisking it with the peanut butter. Store leftovers covered in the refrigerator and reheat until hot, stirring in a splash of chicken broth if the sauce has thickened.Course: Main Course Cuisine: Asian Equipment: Large Skillet, 2-quart Casserole Dish, Mixing Bowl
Split Pea and Ham Potato Casserole
This hearty casserole brings split peas, potatoes, and ham together in one cozy, budget-friendly meal. It makes good use of pantry staples and turns a modest amount of ham into a filling dinner for four.
The potatoes bake until tender while the split peas soften in savory broth. A little cheddar on top adds a golden finish, and the ham gives every serving a smoky, salty bite.
Serves 4 people.
Ingredients
- 1 cup dried split peas, rinsed and drained
- 2 cups cooked ham, diced
- 1 pound russet potatoes, peeled and cut into ½-inch cubes
- 1 small yellow onion, diced
- 2 cups low-sodium chicken broth
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart casserole dish.
- Add the split peas, diced ham, potatoes, onion, chicken broth, thyme, and black pepper to the dish. Stir to distribute the ingredients evenly.
- Cover the dish tightly with foil and bake for 75 minutes. Carefully remove the foil and check that the split peas and potatoes are tender. If they are still firm, cover and bake for another 10 to 15 minutes.
- Sprinkle the cheddar evenly over the casserole. Bake uncovered for 10 minutes, until the cheese has melted and the top is lightly golden.
- Let the casserole rest for 5 minutes before serving so the broth can settle into the peas and potatoes.
Extra Tips
Keep the foil snug during the first bake so the split peas have enough moisture to soften. If the casserole looks dry before the peas are tender, stir in a little extra broth and cover it again. Leftovers reheat well in the oven, covered, with a splash of broth.Course: Main Course Cuisine: American Equipment: 2-quart Casserole Dish, Foil
Salmon, Pea, and Brown Rice Casserole
This casserole turns pantry-friendly brown rice, canned salmon, and frozen peas into a filling one-dish meal. A creamy sauce brings the ingredients together, while lemon and Dijon add a bright, savory flavor.
It works well for a simple weeknight dinner or a make-ahead meal for a busy day. The rice stays hearty, the peas add sweetness, and the salmon gives each serving a tender, flaky texture.
Serves 4 people.
Ingredients
- 1 cup uncooked brown rice
- 2 cups low-sodium chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon dried dill
- 1/4 teaspoon black pepper
- 1 can (14.75 ounces) salmon, drained and flaked, bones and skin removed if desired
- 1 cup frozen peas
- 1/2 cup shredded cheddar cheese
Instructions
- Rinse the brown rice under cool water. Add it to a saucepan with the broth and bring to a boil. Reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed, following the package timing. Let it stand covered for 5 minutes, then fluff with a fork.
- While the rice cooks, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Sprinkle the flour over the onion and stir for about 1 minute. Slowly pour in the milk while stirring to prevent lumps. Cook until the sauce thickens, then stir in the Dijon mustard, lemon juice, dried dill, and black pepper.
- Heat the oven to 375°F. In a large bowl, gently combine the cooked rice, flaked salmon, frozen peas, and sauce. Transfer the mixture to a lightly greased 2-quart casserole dish and spread it evenly.
- Sprinkle the cheddar cheese over the top. Bake uncovered for 20 to 25 minutes, until the casserole is hot throughout and the cheese is melted. Let it rest for a few minutes before serving.
Extra Tips
For the best texture, fold the salmon in gently so it stays in flakes rather than breaking into small pieces. If making the casserole ahead, cook the rice and sauce, then combine them with the salmon and peas just before baking so the rice does not soak up too much sauce.Course: Main Course Cuisine: American Equipment: Saucepan, Skillet, Mixing Bowl, 2-Quart Casserole Dish
Beef and Kidney Bean Chili Cornbread Casserole
This casserole pairs a hearty beef and kidney bean chili with a tender cornbread topping. Canned beans, tomatoes, and pantry seasonings keep it budget friendly without sacrificing bold chili flavor.
It works well for a cozy weeknight dinner or a casual family meal. The savory filling stays moist beneath the lightly crisp, golden cornbread.
Serves 4 people.
Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion, diced
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup water
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1 tablespoon vegetable oil
Instructions
- Heat the oven to 400°F. Lightly grease an 8-inch square baking dish.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes, stirring, until softened.
- Add the ground beef. Break it into small pieces and cook until browned, about 6 to 8 minutes. Drain off any excess fat.
- Stir in the chili powder, cumin, kidney beans, diced tomatoes, water, 1/2 teaspoon salt, and black pepper. Bring the mixture to a gentle simmer and cook for 8 minutes, stirring occasionally.
- Transfer the chili filling to the prepared baking dish and spread it evenly.
- In a bowl, whisk together the cornmeal, flour, baking powder, and 1/4 teaspoon salt. In a separate bowl, whisk the egg, milk, and remaining 1 tablespoon vegetable oil. Pour the wet mixture into the dry ingredients and stir just until combined.
- Spoon the cornbread batter over the chili in an even layer. Bake for 20 to 25 minutes, until the topping is golden and a toothpick inserted into the cornbread comes out clean. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a thicker chili layer, simmer the filling until some of the liquid cooks off before adding it to the dish. Let leftovers cool, then refrigerate them in a covered container and reheat until hot.Course: Main Course Cuisine: American Equipment: Large Skillet, 8-inch Square Baking Dish, Mixing Bowls, Whisk
Cottage Cheese and Spinach Egg Noodle Casserole
This cozy casserole turns affordable egg noodles, cottage cheese, and spinach into a filling meal with simple pantry-friendly ingredients. It is a practical choice for a weeknight dinner when you want a hearty dish without relying on meat.
The noodles bake up tender, while cottage cheese, eggs, and a little shredded cheese bind everything into a soft, savory casserole. Spinach adds color and a mild earthy flavor in every serving.
Serves 4 people.
Ingredients
- 8 ounces wide egg noodles
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Cook the egg noodles in a large pot of salted boiling water until just tender, following the package directions. Drain them well and set aside.
- While the noodles cook, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the squeezed-dry spinach and cook for 2 minutes to warm it through.
- In a large bowl, whisk together the cottage cheese, eggs, and milk. Stir in the garlic powder, salt, and black pepper.
- Add the drained noodles, spinach and onion mixture, and 3/4 cup of the shredded cheddar to the bowl. Stir until the noodles are evenly coated, then transfer the mixture to the prepared baking dish.
- Sprinkle the remaining 1/4 cup cheddar over the top. Bake for 25 to 30 minutes, until the casserole is set in the center and lightly golden on top. Let it rest for 5 minutes before serving.
Extra Tips
Squeeze the thawed spinach thoroughly so it does not add excess moisture to the casserole. For a softer texture, cover the dish loosely with foil for the first 20 minutes of baking, then uncover it to finish and brown the cheese.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, Mixing Bowl, 8-inch Square Baking Dish
Chickpea and Quinoa Tomato Casserole
This casserole combines pantry-friendly chickpeas and quinoa with tomatoes, herbs, and a little cheese for a filling one-dish meal. It is a practical choice for a weeknight dinner when you want hearty ingredients without a complicated prep.
The quinoa cooks right in the tomato broth, while the chickpeas add a tender, satisfying bite. A sprinkle of Parmesan on top gives the casserole a savory finish.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 ½ cups vegetable broth
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese, divided
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F. Lightly oil a 2-quart baking dish with the olive oil.
- Add the rinsed quinoa, chickpeas, diced tomatoes with their juices, vegetable broth, onion, garlic, oregano, smoked paprika, salt, and black pepper to the baking dish. Stir until evenly combined.
- Cover the dish tightly with foil and bake for 35 minutes, until the quinoa is tender and has absorbed most of the liquid.
- Remove the foil and stir the casserole. Sprinkle the Parmesan evenly over the top.
- Bake uncovered for 8 to 10 minutes, until the cheese has melted and the edges are bubbling. Let it rest for 5 minutes before serving.
Extra Tips
Keep the dish covered during the first bake so the quinoa can steam in the tomato broth. If it still looks a little moist when you uncover it, let it rest before serving so the quinoa can absorb more liquid. Leftovers reheat well with a small splash of vegetable broth.Course: Main Course Cuisine: Mediterranean Equipment: 2-quart Baking Dish, Foil, Measuring Cups, Measuring Spoons
Turkey, White Bean, and Stuffing Casserole
This casserole turns pantry staples into a filling meal with tender white beans, savory turkey, and a golden stuffing top. It is a practical choice for a weeknight dinner, especially when you have cooked turkey to use up.
The creamy bean mixture stays hearty beneath the soft, crisp-edged stuffing. A little sage and onion bring classic stuffing flavor without needing a long list of ingredients.
Serves 4 people.
Ingredients
- 2 cups cooked turkey, chopped
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup frozen peas
- 1/2 teaspoon dried sage
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 2 cups dry seasoned stuffing mix
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Melt the butter in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- In a large bowl, stir together the cream of chicken soup, chicken broth, sage, and black pepper. Fold in the turkey, cannellini beans, peas, and softened onion.
- Spoon the mixture into the prepared baking dish and spread it into an even layer.
- Scatter the dry stuffing mix evenly over the top. Bake uncovered for 25 to 30 minutes, until the filling is bubbling and the stuffing is golden.
Extra Tips
For a softer topping, cover the casserole loosely with foil for the first 15 minutes, then uncover it to finish baking. If your cooked turkey is already well seasoned, taste the filling before baking and adjust the black pepper to suit.Course: Main Course Cuisine: American Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl
Sardine and Lentil Tomato Casserole
This pantry-friendly casserole combines protein-rich lentils and sardines in a savory tomato sauce. Canned ingredients keep it practical for a budget-minded weeknight meal.
The lentils bake until tender and soak up the sauce, while the sardines add a rich, savory flavor. A crisp breadcrumb topping gives each serving a little crunch.
Serves 4 people.
Ingredients
- 1 cup dried brown or green lentils, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes
- 1 cup vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cans (3.75 ounces each) sardines in olive oil, drained and broken into large pieces
- 1/2 cup plain breadcrumbs
Instructions
- Heat the oven to 375°F. In a saucepan, combine the rinsed lentils and water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Drain any remaining water. The lentils should be partly tender, as they will finish cooking in the oven.
- While the lentils simmer, heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened.
- Stir in the garlic, oregano, and smoked paprika. Cook for 30 seconds, then add the diced tomatoes, vegetable broth, salt, and black pepper. Bring the mixture to a gentle simmer.
- Stir the drained lentils into the tomato mixture. Transfer everything to a casserole dish and cover it with foil. Bake for 25 minutes, until the lentils are tender.
- Remove the foil and gently arrange the sardine pieces over the casserole. Sprinkle the breadcrumbs evenly on top. Bake uncovered for 10 to 12 minutes, until the breadcrumbs are golden and the sauce is bubbling around the edges.
Extra Tips
Keep the sardine pieces in large chunks and fold them in gently if you prefer them mixed through rather than arranged on top. If the lentils are still firm after baking, cover the dish again and bake for a few more minutes before adding the sardines and breadcrumbs.Course: Main Course Cuisine: Mediterranean Equipment: Saucepan, Large Skillet, Casserole Dish, Aluminum Foil
Black-Eyed Pea and Collard Green Cornbread Casserole
This casserole layers tender black-eyed peas and collard greens under a golden cornbread topping. Canned beans and simple pantry staples make it a budget-friendly meal that is filling without much fuss.
Serve it for a cozy weeknight dinner or bring it to a potluck. The savory, gently smoky filling pairs well with the soft cornbread top and crisp edges.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 4 cups chopped collard greens, tough stems removed
- 2 cans (15 ounces each) black-eyed peas, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- 2 tablespoons melted butter
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
- Add the collard greens, black-eyed peas, vegetable broth, smoked paprika, ½ teaspoon salt, and black pepper. Stir to combine. Cover and simmer for 8 to 10 minutes, until the greens are tender and most of the broth has been absorbed.
- Spoon the pea and collard mixture into the prepared baking dish and spread it evenly.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and remaining ¼ teaspoon salt. In a separate bowl, whisk the egg, milk, and melted butter. Pour the wet mixture into the dry mixture and stir just until combined.
- Spread the cornbread batter evenly over the filling. Bake for 25 to 30 minutes, until the top is golden and a toothpick inserted into the cornbread layer comes out clean. Let the casserole rest for 5 minutes before serving.
Extra Tips
If the filling still looks very wet after simmering, cook it uncovered for a few minutes before transferring it to the baking dish so the cornbread topping stays tender rather than soggy. Leftovers reheat well, covered, in the oven until warmed through.Course: Main Course Cuisine: American Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowls, Whisk
Baked Egg, Pinto Bean, and Salsa Tortilla Casserole
This casserole layers tortillas with pinto beans, salsa, and eggs for a hearty meal made from affordable pantry staples. It works well for a relaxed weekend breakfast, a meatless dinner, or a filling brunch.
The eggs bake right in the casserole, while the tortillas soften between the layers and soak up the salsa. A little cheese melts over the top for a savory finish with gentle heat.
Serves 4 people.
Ingredients
- 8 small corn tortillas
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup chunky salsa
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1/4 cup water
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a bowl, stir together the pinto beans, salsa, water, cumin, salt, and black pepper.
- Arrange half of the tortillas in the baking dish, overlapping them as needed. Spoon half of the bean mixture over the tortillas, then sprinkle with half of the cheddar.
- Add the remaining tortillas and spread the rest of the bean mixture over them. Use the back of a spoon to make four shallow wells in the surface. Crack an egg into each well.
- Bake until the egg whites are set and the yolks are cooked to your liking, about 20 to 25 minutes. Sprinkle the remaining cheddar over the casserole during the last 5 minutes of baking.
- Let the casserole rest for 5 minutes, then scatter the cilantro over the top. Cut into four portions and serve warm.
Extra Tips
For firmer yolks, bake the casserole a little longer and check the eggs often. If your salsa is especially thick, add another tablespoon of water to the bean mixture so the tortillas soften evenly.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl, Spoon
