When dinner needs to be quick and filling, a high-protein casserole can make the evening a little easier. These 15 recipes are ready in about 30 minutes and use practical ingredients for busy weeknights. You’ll find plenty of comforting options to help get dinner on the table without a lot of fuss.
Helpful Tips Before You Start
A few simple choices can help your high-protein casseroles cook quickly and turn out well.
Use Cooked Protein
Choose cooked chicken, turkey, lean ground meat, or canned beans to save time. Raw ingredients may need longer than 30 minutes to cook safely.
Pick Quick-Cooking Ingredients
Use small pasta shapes, quick-cooking grains, or thawed frozen vegetables. Cut fresh vegetables into small, even pieces so they soften faster.
Choose the Right Baking Dish
A shallow baking dish helps the casserole heat through more quickly than a deep one. Check that the center is hot before serving.
Prep Ingredients Ahead
Shred cheese, measure seasonings, and chop vegetables before you start. This keeps assembly quick and helps the dish go into the oven without delay.
Rotisserie Chicken, Broccoli, and Brown Rice Casserole
This casserole combines tender rotisserie chicken, broccoli, and hearty brown rice in a creamy, cheesy sauce. It’s a practical way to make a filling weeknight dinner with cooked chicken and rice.
The top turns golden as the casserole bakes, while the inside stays soft and savory. Serve it on a busy evening when you want a comforting, protein-rich meal without a lot of prep.
Serves 4 people.
Ingredients
- 2 cups cooked brown rice
- 2 cups shredded rotisserie chicken
- 3 cups broccoli florets, cut into small pieces
- 1 tablespoon olive oil
- 1 cup plain Greek yogurt
- ½ cup chicken broth
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1½ cups shredded cheddar cheese, divided
- ¼ cup grated Parmesan cheese
Instructions
- Heat the oven to 400°F. Lightly grease a medium baking dish.
- Bring a pot of water to a boil and add the broccoli florets. Cook for 2 minutes, then drain well. This brief blanch keeps the broccoli tender without making it too soft in the casserole.
- In a large bowl, whisk together the Greek yogurt, chicken broth, Dijon mustard, garlic powder, and black pepper. Stir in the olive oil, brown rice, rotisserie chicken, broccoli, and 1 cup of the cheddar.
- Spoon the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining cheddar and Parmesan over the top.
- Bake for 15 to 20 minutes, until the casserole is hot throughout and the cheese is melted and lightly golden. Let it rest for a few minutes before serving.
Extra Tips
Cut the broccoli into small, similar-sized pieces so it heats evenly alongside the rice and chicken. If your rotisserie chicken is already well seasoned, taste the mixture before baking and adjust the pepper to suit. Course: Main Course Cuisine: American Equipment: Pot, Large Mixing Bowl, Whisk, Baking Dish
Turkey Taco Quinoa Casserole with Black Beans
This casserole brings taco-night flavors together with lean ground turkey, fluffy quinoa, and hearty black beans. It’s a practical one-pan meal for busy weeknights, with just enough cheese to bring everything together.
The quinoa cooks right in the casserole with the seasoned turkey, salsa, and broth, so there’s no need to cook it separately. Expect a hearty, tender texture with a little brightness from lime and fresh cilantro.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 1 packet taco seasoning, about 1 ounce
- 1 cup uncooked quinoa, rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa
- 1 cup low-sodium chicken broth
- 1 cup shredded Mexican-style cheese, divided
- 1 lime, cut into wedges
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the ground turkey and diced onion. Cook for 5 to 7 minutes, breaking up the turkey as it browns, until the turkey is cooked through and the onion has softened.
- Stir in the taco seasoning, rinsed quinoa, black beans, salsa, and chicken broth. Bring the mixture to a gentle boil, then cover the skillet and reduce the heat to low. Simmer for about 15 minutes, until the quinoa is tender and most of the liquid is absorbed.
- Heat the oven broiler. Stir half of the shredded cheese into the quinoa mixture, then spread it evenly in the skillet. Sprinkle the remaining cheese over the top.
- Broil for 2 to 3 minutes, watching closely, until the cheese is melted and lightly browned. Let the casserole rest for 5 minutes, then serve with lime wedges and chopped cilantro.
Extra Tips
Keep the skillet covered while the quinoa simmers so it cooks evenly, and check that the quinoa is tender before adding the cheese. For a brighter finish, squeeze lime over each serving just before eating. Course: Main Course Cuisine: Mexican Equipment: Large Oven-Safe Skillet, Lid, Measuring Cup, Knife, Cutting Board
Tuna, White Bean, and Spinach Casserole
This casserole brings together flaky tuna, creamy white beans, and tender spinach in a warm, savory bake. A crisp breadcrumb topping adds a little crunch to the soft, hearty filling.
It works well for a quick weeknight dinner when you want a filling meal from simple pantry staples. The lemon and garlic brighten the flavor, while a short bake warms everything through without drying out the tuna.
Serves 4 people.
Ingredients
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 5 ounces baby spinach, roughly chopped
- 1 cup plain Greek yogurt
- 1/2 cup grated Parmesan cheese, divided
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
Instructions
- Heat the oven to 425°F. Lightly grease a medium oven-safe casserole dish with a little olive oil.
- Warm the tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, stirring until fragrant.
- Add the chopped spinach to the skillet. Stir for 2 to 3 minutes, until wilted, then remove the skillet from the heat.
- In a large bowl, stir together the Greek yogurt, lemon juice, oregano, salt, and black pepper. Fold in the cannellini beans, flaked tuna, wilted spinach, and 1/4 cup of the Parmesan.
- Spoon the mixture into the prepared casserole dish and spread it into an even layer. Mix the panko with the remaining 1/4 cup Parmesan, then sprinkle it evenly over the top.
- Bake for 12 to 15 minutes, until the filling is hot and the topping is lightly golden. Let it stand for a few minutes before serving.
Extra Tips
Drain the tuna and beans well so the casserole stays creamy rather than watery. For a softer topping, bake the casserole without the panko and Parmesan topping, then scatter them over the dish during the final few minutes. Course: Main Course Cuisine: Mediterranean Equipment: Oven-Safe Casserole Dish, Large Skillet, Mixing Bowl, Measuring Cups and Spoons
Cottage Cheese Lasagna with Lean Beef and Spinach
This skillet lasagna brings together lean beef, tender spinach, and a creamy cottage cheese layer for a filling, high-protein dinner. Broken lasagna noodles cook right in the sauce, so there’s no need to boil them separately.
It’s a practical choice for a busy weeknight when you want lasagna flavor without building a layered casserole. The result is saucy and hearty, with a creamy finish and a light sprinkle of melted mozzarella.
Serves 4 people.
Ingredients
- 8 ounces uncooked lasagna noodles, broken into bite-size pieces
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 ounces) marinara sauce
- 2 cups water
- 3 cups baby spinach
- 1 cup cottage cheese
- 1 cup shredded mozzarella
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef and diced onion. Cook for 5 to 7 minutes, breaking up the beef, until it is browned and the onion is softened. Drain excess fat if needed.
- Stir in the garlic, Italian seasoning, salt, and black pepper. Cook for about 30 seconds, just until fragrant.
- Add the marinara sauce, water, and broken lasagna noodles. Stir well and bring the mixture to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes. Stir every few minutes so the noodles cook evenly and do not stick. They should be tender, with most of the liquid absorbed into the sauce.
- Stir in the baby spinach a handful at a time until wilted. Spoon the cottage cheese evenly over the top, then sprinkle with mozzarella.
- Cover the skillet for 2 to 3 minutes, until the mozzarella melts and the cottage cheese is warmed through. Let the lasagna rest for a few minutes before serving so the sauce can settle.
Extra Tips
Use a deep skillet with a lid so the noodles have room to cook in the sauce. If the mixture looks dry before the noodles are tender, stir in a small splash of water. For more distinct creamy pockets, spoon the cottage cheese on top without stirring it into the sauce. Course: Main Course Cuisine: Italian Equipment: Large Deep Skillet with Lid, Wooden Spoon, Measuring Cups, Measuring Spoons
Chicken Enchilada Casserole with Corn Tortillas
This casserole layers tender chicken, corn tortillas, enchilada sauce, and melted cheese for an easy take on classic enchiladas. Using cooked chicken keeps the prep simple and helps this hearty meal come together quickly.
The tortillas soften as they bake, soaking up the tangy sauce while the cheese turns golden on top. Serve it for a weeknight dinner when you want filling, familiar flavors without rolling individual enchiladas.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 8 corn tortillas, cut into quarters
- 1 can (10 ounces) red enchilada sauce
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 ½ cups shredded Mexican-blend cheese, divided
- ¼ cup sliced black olives
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 425°F. Lightly coat an 8-inch square baking dish with cooking spray.
- In a bowl, combine the shredded chicken, black beans, corn, and half of the enchilada sauce.
- Spread a thin layer of the remaining sauce across the bottom of the baking dish. Arrange half of the tortilla pieces over the sauce, then spoon half of the chicken mixture on top. Sprinkle with ½ cup of the cheese.
- Add the remaining tortilla pieces and chicken mixture. Pour the rest of the sauce evenly over the top, then finish with the remaining cheese and sliced black olives.
- Bake for 15 to 18 minutes, until the casserole is hot throughout and the cheese is melted and bubbling. Let it rest for 5 minutes, then sprinkle with cilantro before serving.
Extra Tips
Cut the tortillas into similar-sized pieces so they soften evenly in the sauce. If your cooked chicken is cold from the refrigerator, shred it into small pieces to help it heat through quickly. For a milder finish, use a mild red enchilada sauce. Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl, Oven
Salmon, Pea, and Orzo Casserole
This cozy casserole brings tender salmon, sweet peas, and orzo together in a creamy, lemony sauce. It cooks in one oven-safe skillet, making it a practical choice for a weeknight dinner.
The orzo turns soft and comforting while the salmon stays flaky. A little dill and lemon keep the dish fresh, and the melted Parmesan adds a savory finish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup dry orzo
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 pound skinless salmon fillet, cut into 1-inch pieces
- 1 cup frozen peas
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried dill
- ½ cup finely grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
Instructions
- Preheat the oven to 400°F. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
- Add the dry orzo and stir to coat it in the oil. Pour in the chicken broth and heavy cream. Stir in the salt, black pepper, and dried dill. Bring the mixture to a gentle simmer.
- Cover the skillet and transfer it to the oven. Bake for 10 minutes, until the orzo is partly tender and most of the liquid has been absorbed.
- Carefully remove the skillet from the oven. Stir in the peas, then arrange the salmon pieces over the orzo. Sprinkle the Parmesan evenly over the top.
- Return the skillet to the oven, uncovered, and bake for 8 to 10 minutes, until the salmon flakes easily and the orzo is tender. Stir in the lemon juice and chopped fresh dill before serving.
Extra Tips
Cut the salmon into evenly sized pieces so it cooks at the same rate. If the casserole looks a little firm after baking, stir in a small splash of warm chicken broth before serving to loosen the orzo. Course: Main Course Cuisine: Mediterranean Equipment: Large Oven-Safe Skillet, Cutting Board, Chef’s Knife, Measuring Cups, Measuring Spoons
Lentil and Turkey Shepherd’s Pie with Sweet Potato Topping
This cozy shepherd’s pie pairs lean ground turkey and lentils in a savory vegetable filling with a creamy sweet potato topping. It’s a hearty one-dish meal that brings plenty of protein to the table.
The filling cooks on the stovetop, then the assembled pie goes under the broiler until the top is lightly browned. It works well for a weeknight dinner when you want comforting flavors without a long oven bake.
Serves 4 people.
Ingredients
- 1 pound sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 cup cooked brown or green lentils, drained if canned
- ¾ cup low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt, plus more for the potatoes
- ¼ teaspoon black pepper
- 2 tablespoons milk
- 1 tablespoon butter
Instructions
- Place the sweet potatoes in a saucepan and cover them with water. Add a pinch of salt, bring to a boil, and cook until very tender, about 12 to 15 minutes. Drain well.
- While the potatoes cook, heat the olive oil in a large oven-safe skillet over medium heat. Add the turkey and cook, breaking it into small pieces, until no longer pink, about 5 to 7 minutes.
- Add the onion and carrot to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic, tomato paste, and thyme, and cook for 1 minute.
- Add the lentils, chicken broth, Worcestershire sauce, salt, and black pepper. Stir to combine, then simmer for 3 to 4 minutes until the mixture is moist but not soupy. Spread the filling evenly in the skillet.
- Mash the drained sweet potatoes with the milk and butter until smooth. Spoon the mash over the turkey and lentil filling, then spread it into an even layer.
- Set the oven to broil. Broil the skillet for 3 to 5 minutes, watching closely, until the sweet potato topping is lightly golden in spots. Let it rest for a few minutes before serving.
Extra Tips
For a thicker topping, drain the sweet potatoes thoroughly before mashing. If using canned lentils, rinse and drain them first so the filling stays balanced rather than watery. Let the skillet cool before covering and refrigerating leftovers, then reheat portions until hot throughout. Course: Main Course Cuisine: American Equipment: Saucepan, Large Oven-Safe Skillet, Potato Masher
Shrimp and Cauliflower Rice Casserole with Feta
This casserole brings together tender shrimp, cauliflower rice, spinach, and tangy feta in one easy skillet-to-oven meal. It’s a handy choice for a quick weeknight dinner when you want a filling, high-protein dish without a long list of steps.
The cauliflower rice stays light while the feta adds a creamy, salty finish. A little lemon and oregano brighten the flavors, and the shrimp cook right in the casserole so every serving is ready together.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 pound raw shrimp, peeled and deveined
- 4 cups cauliflower rice
- 2 cups baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 3/4 cup crumbled feta cheese
Instructions
- Heat the oven to 400°F. Warm the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring, until softened.
- Stir in the garlic and oregano. Cook for 30 seconds, then add the cauliflower rice, salt, and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the cauliflower rice is hot and some of its moisture has cooked off.
- Add the spinach and stir until wilted. Remove the skillet from the heat, then mix in the lemon juice.
- Nestle the shrimp into the cauliflower rice mixture in an even layer. Scatter the feta over the top.
- Transfer the skillet to the oven and bake for 8 to 10 minutes, until the shrimp are opaque and cooked through. Serve warm.
Extra Tips
If your cauliflower rice releases a lot of liquid, cook it in the skillet for an extra minute or two before adding the spinach. For even cooking, use shrimp of a similar size and avoid baking them longer than needed, since they can turn rubbery when overcooked. Course: Main Course Cuisine: Mediterranean Equipment: Large Oven-Safe Skillet, Measuring Spoons, Knife, Cutting Board
Ham, Egg, and Cottage Cheese Breakfast Casserole
This Ham, Egg, and Cottage Cheese Breakfast Casserole brings diced ham, tender eggs, and cottage cheese together in one easy-to-serve dish. Cottage cheese keeps the center soft and creamy, while shredded cheddar adds a savory finish.
It works well for a quick weeknight dinner or a relaxed weekend breakfast. The casserole bakes in a compact dish, so it’s a practical choice when you want a filling, high-protein meal without a long list of steps.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1 cup diced cooked ham
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons milk
- 2 tablespoons chopped green onion
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- Cooking spray
Instructions
- Heat the oven to 400°F. Lightly coat an 8-inch square baking dish with cooking spray.
- In a large bowl, whisk the eggs with the milk, black pepper, and salt until well combined.
- Stir in the cottage cheese, diced ham, green onion, and ¾ cup of the cheddar. Pour the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the remaining ¼ cup cheddar over the top. Bake for 20 to 25 minutes, until the center is set and the top is lightly golden.
- Let the casserole rest for 5 minutes before cutting into four portions.
Extra Tips
For a softer texture, avoid baking past the point when the center is just set, since it will firm up slightly as it rests. Choose a baking dish that keeps the egg mixture in an even layer so it cooks through at the same rate. Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Mixing Bowl, Whisk
Buffalo Chicken and White Bean Casserole
This casserole pairs tender chicken and creamy white beans with tangy Buffalo sauce for a hearty, high-protein meal. A little cream cheese softens the heat, while melted cheddar gives the top a cozy, bubbly finish.
It comes together in one oven-safe skillet, making it a handy choice for a weeknight dinner. Serve it straight from the pan for a warm, saucy casserole with plenty of creamy beans in every bite.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1/2 cup Buffalo sauce
- 4 ounces cream cheese, softened and cubed
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 2 tablespoons sliced green onions
Instructions
- Preheat the oven to 425°F. Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken, garlic powder, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Stir in the cannellini beans, Buffalo sauce, cream cheese, and chicken broth. Break up the cream cheese as you stir, until it melts into a creamy sauce.
- Spread the mixture evenly in the skillet and sprinkle the cheddar cheese over the top.
- Transfer the skillet to the oven and bake for 8 to 10 minutes, until the cheese is melted and bubbling. Scatter the sliced green onions over the casserole before serving.
Extra Tips
For a milder casserole, use less Buffalo sauce and keep the rest of the listed sauce for serving. If the casserole thickens as it sits, stir in a small splash of chicken broth while reheating it gently in the skillet. Course: Main Course Cuisine: American Equipment: Large Oven-Safe Skillet, Measuring Cups, Measuring Spoons
Beef and Barley Casserole with Mushrooms
This cozy casserole pairs hearty beef and tender barley with earthy mushrooms in a savory broth. It’s a satisfying one-pan meal for a weeknight, with plenty of protein and no need for a separate side dish.
The barley becomes pleasantly chewy as it cooks, while the mushrooms and herbs add deep, savory flavor. Using quick-cooking barley helps this comforting casserole come together in about 30 minutes.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup quick-cooking barley
- 2 cups low-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef and diced onion. Cook for 5 to 7 minutes, breaking up the beef, until it is browned and the onion is softened. Drain excess fat if needed.
- Add the sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until they soften and release their moisture. Stir in the garlic and tomato paste, then cook for 30 seconds.
- Add the quick-cooking barley, beef broth, dried thyme, salt, and black pepper. Stir well and bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and simmer according to the barley package directions, usually about 10 to 15 minutes. Stir once or twice so the barley cooks evenly and does not stick.
- Stir in the frozen peas and cook uncovered for 2 to 3 minutes, until they are heated through and the barley is tender. If the mixture looks too thick before the barley is done, add a small splash of broth.
- Remove the skillet from the heat and stir in the chopped parsley. Let the casserole stand for 2 minutes before serving.
Extra Tips
Quick-cooking barley is key to keeping this meal within 30 minutes, so check the package directions before you start. For leftovers, refrigerate the casserole in a covered container and reheat it with a splash of beef broth to loosen the barley. Course: Main Course Cuisine: American Equipment: Large Deep Skillet, Wooden Spoon, Measuring Cups, Measuring Spoons
Greek Chicken Casserole with Chickpeas and Feta
This Greek-inspired casserole pairs tender chicken and hearty chickpeas with tomatoes, spinach, olives, and tangy feta. It cooks in one oven-safe skillet, so cleanup stays simple.
Serve it for a weeknight dinner when you want a filling meal without a long cooking process. The chickpeas soak up the savory tomato sauce, while lemon and oregano add a bright Mediterranean flavor.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1/3 cup pitted Kalamata olives, halved
- 2 cups baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F. Pat the chicken dry and season it with the salt and black pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken in a single layer and sear for 2 to 3 minutes, turning once. It does not need to cook through yet. Transfer it to a plate.
- Add the red onion to the skillet and cook for 2 minutes, stirring until it begins to soften. Stir in the garlic, oregano, and paprika, and cook for 30 seconds.
- Add the chickpeas, diced tomatoes, and Kalamata olives. Stir to combine, then fold in the spinach until it starts to wilt.
- Return the chicken and any juices to the skillet. Spread the mixture evenly, then sprinkle the feta over the top.
- Transfer the skillet to the oven and bake for 12 to 15 minutes, until the chicken is cooked through and the casserole is bubbling. Drizzle with lemon juice before serving.
Extra Tips
Cut the chicken into evenly sized pieces so it cooks at the same rate. If your feta is especially salty, taste the tomato mixture before adding extra salt. Serve the casserole straight from the skillet, with the chickpeas and sauce spooned over each portion. Course: Main Course Cuisine: Mediterranean Equipment: Large Oven-Safe Skillet, Cutting Board, Knife
Sausage, Kale, and White Bean Casserole
This hearty casserole brings together browned sausage, tender white beans, and kale in a savory tomato broth. A sprinkle of Parmesan adds a rich, salty finish.
It works well for a weeknight dinner when you want a filling, high-protein meal without a long bake. The beans make it hearty, while the kale adds a fresh bite to each spoonful.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1 can (14.5 ounces) diced tomatoes
- 1 cup low-sodium chicken broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 4 cups chopped kale, tough stems removed
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through, about 6 to 8 minutes.
- Add the diced onion and cook for 3 to 4 minutes, stirring often, until softened. Stir in the garlic, Italian seasoning, and red pepper flakes. Cook for 30 seconds.
- Add the diced tomatoes, chicken broth, cannellini beans, kale, and black pepper. Stir to combine, then simmer for 5 to 7 minutes, until the kale wilts and the mixture is hot.
- Heat the oven broiler. Sprinkle the Parmesan evenly over the casserole, then broil for 2 to 3 minutes, watching closely, until the cheese is lightly golden. Serve hot.
Extra Tips
For a milder casserole, leave out the red pepper flakes. If your skillet is not oven-safe, transfer the hot mixture to a baking dish before adding the Parmesan and broiling. Leftovers reheat well in a covered skillet over low heat with a small splash of broth. Course: Main Course Cuisine: Italian-American Equipment: Large Oven-Safe Skillet, Can Opener, Wooden Spoon
Pesto Chicken and Whole-Wheat Pasta Casserole
This casserole brings together tender chicken, hearty whole-wheat pasta, and bright basil pesto in one comforting dish. A creamy ricotta mixture and a golden layer of mozzarella make each serving rich without hiding the pesto flavor.
It works well for a busy weeknight when you want a filling meal with familiar ingredients. Serve it straight from the oven, with a simple salad if you like.
Serves 4 people.
Ingredients
- 8 ounces whole-wheat penne
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into small cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup basil pesto
- 1 cup ricotta cheese
- 1/2 cup low-sodium chicken broth
- 1 cup halved cherry tomatoes
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat the oven to 425°F. Bring a large pot of salted water to a boil. Add the whole-wheat penne and cook until just shy of al dente, following the package timing. Drain the pasta.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- In a large bowl, stir together the pesto, ricotta, and chicken broth until smooth. Add the drained pasta, cooked chicken, cherry tomatoes, and 1 cup of the mozzarella. Toss until everything is coated.
- Transfer the mixture to a baking dish. Sprinkle the remaining mozzarella and the Parmesan evenly over the top.
- Bake uncovered for 10 to 12 minutes, until the cheese is melted and lightly golden at the edges. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cook the pasta just shy of al dente so it stays pleasantly firm after baking. If your pesto is especially thick, stir in a little more chicken broth from the measured amount before mixing it with the pasta. For a brighter flavor, use pesto with plenty of basil and Parmesan. Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, Mixing Bowl, Baking Dish
Tofu, Edamame, and Vegetable Casserole with Peanut Sauce
This casserole combines crisp-edged tofu, tender edamame, and colorful vegetables in a creamy peanut sauce. It’s a hearty meatless main that comes together quickly, making it a handy choice for a weeknight dinner.
The sauce brings savory, nutty flavor with a little tang and gentle heat. A short bake melds the ingredients while keeping the vegetables tender-crisp.
Serves 4 people.
Ingredients
- 14 ounces extra-firm tofu, pressed and cut into ¾-inch cubes
- 1 tablespoon neutral oil
- 2 cups shelled edamame, thawed if frozen
- 1 red bell pepper, thinly sliced
- 2 cups small broccoli florets
- ½ cup creamy peanut butter
- ⅓ cup warm water
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes
- 2 tablespoons sliced scallions
Instructions
- Heat the oven to 425°F. Lightly oil a 9-by-13-inch baking dish with the neutral oil.
- In a bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, maple syrup, ginger, garlic, and red pepper flakes until smooth.
- Add the tofu, edamame, bell pepper, and broccoli to the baking dish. Pour the peanut sauce over the top and toss gently to coat. Spread everything into an even layer.
- Bake for 18 to 20 minutes, stirring once halfway through, until the broccoli is tender and the tofu is hot. Sprinkle with the sliced scallions before serving.
Extra Tips
Cut the broccoli florets small so they soften during the brief bake, and press the tofu well so it browns rather than releasing excess water. If the sauce thickens while you mix it, whisk in a little more warm water before pouring it over the casserole. Course: Main Course Cuisine: Asian Equipment: 9-by-13-inch Baking Dish, Mixing Bowl, Whisk
