Freezer-friendly casseroles make busy nights easier, whether you’re planning ahead or stocking up for a new baby, a move, or a full week. These make-ahead recipes are simple to prep, store, and bake when you need a comforting meal without extra fuss. Here are 13 practical casserole ideas to keep in your freezer and bring to the table when time is short.
Helpful Tips Before You Start
A little planning helps casseroles freeze well and reheat evenly.
Choose Freezer-Safe Dishes
Use a freezer-safe baking dish or divide the casserole into smaller portions. Leave a little room at the top if the filling may expand as it freezes.
Cool Before Freezing
Let a cooked casserole cool completely before wrapping and freezing it. For an uncooked casserole, assemble it with chilled ingredients and freeze it promptly.
Wrap It Well
Cover the dish tightly with a layer of plastic wrap or foil, then add a second layer to help prevent freezer burn. Label it with the casserole name and date.
Thaw Safely
For the most even cooking, thaw the casserole overnight in the refrigerator. If baking from frozen, follow the recipe’s instructions and allow extra time.
Check Doneness
Reheating times vary by dish and portion size. Heat until the center is steaming hot, and use a food thermometer if you need to confirm it has reached 165°F.
Chicken, Broccoli, and Cheddar Rice Casserole
This casserole brings tender chicken, broccoli, and fluffy rice together under a layer of melted cheddar. It’s a practical make-ahead meal for busy weeknights, with familiar flavors and a creamy, satisfying texture.
Assemble it ahead and freeze it for a ready-to-bake dinner. The broccoli adds a fresh bite, while the cheddar and a simple creamy sauce help keep every spoonful comforting.
Serves 4 people.
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- 2 cups small broccoli florets
- 2 cups cooked, diced chicken
- 1 tablespoon butter
- 1 small yellow onion, finely diced
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese, divided
Instructions
- Combine the rice and chicken broth in a saucepan. Bring to a boil, cover, and reduce the heat to low. Cook until the rice is tender and the broth is absorbed, following the rice package timing. Remove from the heat and let it stand, covered, for 5 minutes.
- While the rice cooks, steam the broccoli florets until just tender-crisp. Set them aside. Heat the oven to 375°F and grease a 2-quart casserole dish.
- Melt the butter in a skillet over medium heat. Add the diced onion and cook until softened, about 4 minutes. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cook, stirring, until the sauce thickens.
- Remove the skillet from the heat. Stir in the sour cream, Dijon mustard, garlic powder, salt, and black pepper. Mix in 1 cup of the cheddar until melted.
- Add the cooked rice, chicken, and broccoli to the prepared casserole dish. Pour the cheddar sauce over the mixture and stir gently to combine. Sprinkle the remaining cheddar over the top.
- Bake uncovered until the casserole is hot throughout and the cheese is melted and lightly golden, about 20 to 25 minutes. Let it rest for 5 minutes before serving.
Extra Tips
For a make-ahead meal, assemble the casserole without the final cheese topping, cool it completely, and freeze it in a freezer-safe dish. Thaw it in the refrigerator before baking, add the reserved cheddar, and bake until hot throughout. Keep the broccoli just tender-crisp before assembling so it holds its texture in the casserole.Course: Main Course Cuisine: American Equipment: Saucepan, Steamer Basket, Skillet, Whisk, 2-Quart Casserole Dish
Beef and Black Bean Enchilada Casserole
This casserole layers seasoned ground beef and black beans with tortillas, enchilada sauce, and melted cheese. It brings the savory, mildly smoky flavors of enchiladas to an easy-to-portion baked meal.
Make it ahead for a busy weeknight or freeze it for a future dinner. The tortillas soften as the casserole bakes, while the beef and beans make each serving hearty and filling.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 pound lean ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 6 small corn tortillas, cut into quarters
- 1½ cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the ground beef, cumin, chili powder, garlic powder, and salt. Cook, breaking up the beef with a spoon, until browned and fully cooked. Drain excess fat if needed.
- Stir the black beans and half of the enchilada sauce into the beef mixture. Remove the skillet from the heat.
- Heat the oven to 375°F. Spread a thin layer of the remaining enchilada sauce in a small baking dish. Arrange half of the tortilla pieces over the sauce, then spoon half of the beef and bean mixture on top. Sprinkle with half of the cheese.
- Add the remaining tortilla pieces, followed by the rest of the beef and bean mixture. Pour the remaining enchilada sauce over the top and finish with the rest of the cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes, until the casserole is bubbling and the cheese is melted. Let it rest for 5 minutes, then sprinkle with cilantro before serving.
Extra Tips
For a make-ahead meal, assemble the casserole without the cilantro, cover it tightly, and freeze it before baking. Thaw it in the refrigerator before baking as directed, adding a few extra minutes if the center is still cool. Let leftovers cool before refrigerating, and reheat portions until hot throughout.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Baking Dish, Foil
Spinach and Ricotta Stuffed Shells
These baked shells are filled with creamy ricotta, tender spinach, and a little mozzarella, then nestled in tomato sauce. The edges turn soft while the cheese on top gets golden and bubbly.
This casserole is easy to assemble ahead, making it a handy choice for a busy weeknight or a meal to share. Freeze it before baking, then thaw and bake when you’re ready to serve.
Serves 4 people.
Ingredients
- 16 jumbo pasta shells
- 1 tablespoon olive oil
- 5 ounces fresh spinach
- 15 ounces ricotta cheese
- 1 large egg
- 1½ cups shredded mozzarella, divided
- ½ cup grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Bring a large pot of salted water to a boil. Cook the shells until just shy of al dente, following the package directions. Drain and rinse them briefly with cool water so they are easier to handle. Set aside.
- Heat the olive oil in a skillet over medium heat. Add the spinach and cook, stirring, until wilted. Transfer it to a plate to cool. Once cool, squeeze out excess liquid and chop it.
- In a mixing bowl, combine the ricotta, egg, chopped spinach, 1 cup of the mozzarella, ¼ cup of the Parmesan, Italian seasoning, salt, and black pepper. Stir until evenly mixed.
- Spread the marinara sauce over the bottom of a baking dish. Spoon the ricotta mixture into each shell and arrange the filled shells in the dish, open side up.
- Sprinkle the remaining mozzarella and Parmesan over the shells. Cover the dish with foil and bake at 375°F until heated through, about 25 minutes. Uncover and bake for another 10 minutes, until the cheese is melted and lightly browned.
Extra Tips
To freeze the casserole before baking, assemble it in a freezer-safe baking dish, cover it tightly, and freeze. Thaw it in the refrigerator before baking, adding a few extra minutes if the center is still cool. Squeezing the spinach well helps keep the ricotta filling creamy rather than watery.Course: Main Course Cuisine: Italian Equipment: Large Pot, Skillet, Mixing Bowl, Baking Dish
Sausage, Mushroom, and Wild Rice Casserole
This casserole pairs savory sausage with earthy mushrooms and nutty wild rice for a hearty, comforting meal. A creamy broth-based sauce brings the ingredients together without hiding their flavors.
It works well as a make-ahead dinner for a busy weeknight. Assemble it ahead, refrigerate or freeze it, then bake until hot and bubbling.
Serves 4 people.
Ingredients
- 1 cup uncooked wild rice blend
- 2 cups chicken broth
- 1 tablespoon olive oil
- 8 ounces Italian sausage, casings removed
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded Gruyère cheese
Instructions
- Rinse the wild rice blend under cold water. Combine it with the chicken broth in a saucepan and bring to a boil. Reduce the heat, cover, and simmer according to the package directions until tender. Drain any excess liquid.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through. Transfer it to a plate, leaving any drippings in the skillet.
- Add the mushrooms and onion to the skillet. Cook until the mushrooms release their liquid and begin to brown and the onion softens. Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the mushroom mixture and stir to coat. Slowly pour in the milk, stirring until smooth. Add the thyme, salt, and black pepper. Simmer gently until the sauce thickens, then stir in the cooked sausage and wild rice.
- Heat the oven to 375°F. Spoon the mixture into a greased 2-quart baking dish and spread it evenly. Sprinkle the Gruyère over the top.
- Bake uncovered until the casserole is bubbling around the edges and the cheese is melted and lightly golden, about 20 minutes. Let it rest for 5 minutes before serving.
Extra Tips
For a make-ahead meal, assemble the casserole without baking, cover it tightly, and refrigerate for up to 24 hours or freeze it. Thaw a frozen casserole in the refrigerator before baking, and add a little extra baking time if it is still cold in the center. The rice should be tender before it goes into the dish so it finishes with a pleasantly chewy texture.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, 2-quart Baking Dish
Tuna Noodle Casserole with Peas and Crispy Breadcrumbs
This tuna noodle casserole combines tender pasta, flaky tuna, and sweet peas in a creamy sauce. A golden breadcrumb topping adds a crisp finish to every serving.
It is a practical make-ahead meal for busy evenings. Assemble the casserole without baking, then freeze it for later or bake it right away for a cozy family dinner.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 tablespoons unsalted butter, plus 1 tablespoon melted butter for the topping
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup frozen peas
- 2 cans (5 ounces each) tuna in water, drained and flaked
- ½ cup panko breadcrumbs
Instructions
- Heat the oven to 375°F. Cook the egg noodles in a large pot of salted boiling water until just shy of tender, following the package directions. Drain them and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until tender and their moisture has mostly evaporated.
- Sprinkle the flour over the mushrooms and stir until they are coated. Gradually pour in the chicken broth and milk, stirring to keep the sauce smooth. Stir in the Dijon mustard, salt, and pepper. Simmer until the sauce thickens enough to coat a spoon.
- Add the noodles, frozen peas, and flaked tuna to the skillet. Fold gently until everything is coated in sauce, then transfer the mixture to a 2-quart baking dish.
- Combine the panko with the remaining 1 tablespoon of melted butter. Sprinkle the crumbs evenly over the casserole.
- Bake uncovered until the sauce is bubbling and the breadcrumb topping is golden, about 20 to 25 minutes. Let it rest for a few minutes before serving.
Extra Tips
For a make-ahead meal, assemble the casserole without the breadcrumb topping, cover it, and freeze it. Thaw it in the refrigerator before baking, then add the buttered panko just before it goes into the oven so the topping stays crisp. If baking straight from the refrigerator, allow extra time and check that the center is hot.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, 2-Quart Baking Dish
Butternut Squash, Kale, and White Bean Gratin
Tender cubes of butternut squash, creamy white beans, and wilted kale bake together under a crisp, cheesy topping. Garlic and thyme bring a savory flavor that balances the squash’s natural sweetness.
This hearty gratin works as a meatless main for a cozy weeknight or as a side for a holiday meal. Assemble it ahead and freeze it for a make-ahead dinner that goes from freezer to oven.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 small butternut squash, peeled, seeded, and cut into ½-inch cubes, about 4 cups
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup vegetable broth
- 4 cups chopped kale, tough stems removed
- 1 (15-ounce) can white beans, such as cannellini, drained and rinsed
- ½ cup heavy cream
- ¾ cup shredded Gruyère cheese, divided
- ½ cup panko breadcrumbs
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
- Add the squash, thyme, salt, pepper, and vegetable broth. Cover and cook for 8 to 10 minutes, stirring once or twice, until the squash is just tender but still holds its shape.
- Add the kale and stir until wilted, about 2 minutes. Fold in the white beans and heavy cream, then remove the skillet from the heat.
- If baking now, heat the oven to 375°F. Transfer the mixture to a lightly oiled 2-quart baking dish. Stir ½ cup of the Gruyère into the filling, then sprinkle the remaining ¼ cup Gruyère and the panko evenly over the top.
- Bake uncovered for 20 to 25 minutes, until bubbling around the edges and golden on top. Let the gratin rest for 5 minutes before serving.
- To make it ahead for the freezer, cool the filling completely after step 3 and transfer it to a freezer-safe baking dish. Cover tightly and freeze. Thaw overnight in the refrigerator, add the cheese and panko topping just before baking, and bake at 375°F until hot and bubbling, about 30 to 35 minutes.
Extra Tips
For the best texture, cook the squash only until just tender before freezing so it does not turn mushy when reheated. Keep the panko topping off until baking, which helps it stay crisp.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Baking Dish, Mixing Spoon
Ham and Swiss Breakfast Strata
This Ham and Swiss Breakfast Strata layers cubes of bread with savory ham, nutty Swiss cheese, and a simple egg custard. The top bakes up golden while the center stays soft and tender.
Assemble it ahead, freeze it, and bake it for an easy breakfast or brunch. Its hearty portions also make it a useful make-ahead meal for busy mornings.
Serves 4 people.
Ingredients
- 4 cups day-old French bread, cut into 1-inch cubes
- 1 cup diced cooked ham
- 1 cup shredded Swiss cheese
- 4 large eggs
- 1 ½ cups whole milk
- ½ teaspoon Dijon mustard
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- 1 tablespoon unsalted butter, softened, for greasing the baking dish
Instructions
- Grease an 8-inch square baking dish with the softened butter. Spread the bread cubes evenly in the dish, then scatter the diced ham and shredded Swiss cheese over them.
- In a mixing bowl, whisk the eggs, milk, Dijon mustard, black pepper, and salt until well combined. Pour the mixture evenly over the bread, ham, and cheese. Press the bread gently so it absorbs the custard.
- Cover the dish tightly with freezer-safe wrap and freeze until solid. For best texture, bake it from frozen rather than thawing it.
- When ready to bake, heat the oven to 350°F. Remove the wrap and cover the dish with foil. Bake for 45 minutes, then uncover and bake for 15 to 20 minutes more, until the center is set and the top is golden. Let it rest for 5 minutes before serving.
Extra Tips
Use day-old bread so the cubes hold their shape as they soak up the egg mixture. If freezing the strata in a glass dish, check that the dish is rated for freezer-to-oven use and avoid moving it straight from the freezer into a hot oven. Leftovers can be refrigerated and reheated until warmed through.Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Mixing Bowl, Whisk, Aluminum Foil
Chicken Pot Pie Casserole with Biscuit Topping
This chicken pot pie casserole brings creamy chicken and vegetables together under a golden biscuit topping. It has the cozy flavor of classic pot pie, with a soft, savory filling and tender biscuits that make every serving satisfying.
It works well for a make-ahead family meal or a comforting weeknight dinner. Assemble and freeze the filling separately from the biscuit topping, then bake them together when you’re ready to serve.
Serves 4 people.
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup whole milk
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas and carrots
- 1 cup all-purpose baking mix
- ⅓ cup whole milk, for the biscuit topping
Instructions
- Preheat the oven to 400°F. Lightly grease a 2-quart baking dish.
- Melt the butter in a large skillet over medium heat. Add the diced onion and cook for about 4 minutes, stirring occasionally, until softened.
- Sprinkle the flour over the onion and stir for 1 minute. Slowly pour in the chicken broth and ½ cup milk, stirring until smooth. Add the thyme, salt, and pepper. Cook for 3 to 5 minutes, stirring, until the sauce thickens.
- Stir in the cooked chicken and frozen peas and carrots. Transfer the filling to the prepared baking dish and spread it evenly.
- In a bowl, stir the baking mix with the remaining ⅓ cup milk just until a soft dough forms. Drop spoonfuls over the filling, leaving small spaces between them so steam can escape.
- Bake for 25 to 30 minutes, until the filling is bubbling and the biscuit topping is golden and cooked through. Let the casserole rest for 5 minutes before serving.
Extra Tips
To make it ahead, prepare the filling, cool it, and freeze it in a covered baking dish without the biscuit topping. Thaw it in the refrigerator before baking, then mix and add the topping fresh so it bakes up tender. If the filling is still cold when it goes into the oven, allow extra baking time and check that it is bubbling in the center.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Baking Dish, Mixing Bowl
Eggplant Parmesan Casserole
This Eggplant Parmesan Casserole layers tender roasted eggplant with tomato sauce, mozzarella, and Parmesan for a cozy, cheesy meal. Roasting the eggplant first helps keep the casserole from turning watery.
It works well as a make-ahead dinner for busy nights or a meatless main for a family meal. The edges bake up bubbly, while the center stays soft and savory with a crisp breadcrumb topping.
Serves 4 people.
Ingredients
- 2 medium eggplants, cut into ½-inch rounds
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, divided
- ½ cup plain breadcrumbs
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh basil
Instructions
- Heat the oven to 425°F. Arrange the eggplant rounds on a baking sheet, brush both sides with olive oil, and season with the salt and black pepper.
- Roast the eggplant for 20 to 25 minutes, turning the rounds once, until tender and lightly browned. Lower the oven temperature to 375°F.
- Spread a thin layer of marinara sauce in a 2-quart casserole dish. Add half of the roasted eggplant, then spoon over half of the remaining marinara. Sprinkle with half of the mozzarella and half of the remaining Parmesan.
- Repeat the layers with the remaining eggplant, marinara, mozzarella, and Parmesan. In a small bowl, combine the breadcrumbs, dried oregano, and the Parmesan set aside for the topping. Sprinkle this mixture evenly over the casserole.
- Bake uncovered for 25 to 30 minutes, until the sauce bubbles around the edges and the topping is golden. Let the casserole rest for 10 minutes, then scatter the chopped basil over the top before serving.
Extra Tips
To make it ahead, assemble the casserole without the breadcrumb topping, cover, and refrigerate. Add the breadcrumb mixture just before baking, and allow a chilled dish a little extra time in the oven. For freezer meals, freeze the assembled casserole before baking and thaw it in the refrigerator before adding the topping and baking.Course: Main Course Cuisine: Italian Equipment: Baking Sheet, 2-Quart Casserole Dish, Small Bowl
Turkey, Sweet Potato, and Cranberry Casserole
This cozy casserole combines tender turkey and sweet potatoes with tart cranberries for a comforting make-ahead meal. It is a practical choice for a busy weeknight or a holiday-inspired dinner.
A little thyme and a crisp pecan topping bring savory flavor and crunch to every serving. Assemble it ahead, then bake when you are ready to eat.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small yellow onion, diced
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup dried cranberries
- ½ cup low-sodium chicken broth
- ½ cup rolled oats
- ⅓ cup chopped pecans
- 1 tablespoon melted butter
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart casserole dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground turkey and diced onion. Cook, breaking up the turkey, until it is no longer pink and the onion has softened.
- Stir in the sweet potatoes, thyme, salt, pepper, dried cranberries, and chicken broth. Cover and cook for 8 to 10 minutes, stirring once or twice, until the sweet potatoes begin to soften.
- Transfer the turkey mixture to the prepared casserole dish and spread it evenly.
- In a small bowl, mix the rolled oats, chopped pecans, and melted butter. Sprinkle the mixture over the casserole.
- Bake uncovered for 25 to 30 minutes, until the sweet potatoes are tender and the topping is lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a make-ahead meal, assemble the turkey and sweet potato mixture in the dish, cover, and refrigerate it for up to a day. Add the oat and pecan topping just before baking so it stays crisp. If baking straight from the refrigerator, allow extra time in the oven and check that the sweet potatoes are tender.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Casserole Dish, Small Bowl
Baked Ziti with Italian Sausage and Roasted Vegetables
This baked ziti combines savory Italian sausage with roasted zucchini, red bell pepper, and onion for a hearty make-ahead casserole. Marinara, ricotta, and mozzarella bring the pasta together with a rich, cheesy finish.
It’s a practical choice for a family dinner or a meal to prepare ahead for a busy night. Roasting the vegetables first helps them stay flavorful, while the ziti bakes up tender with golden cheese on top.
Serves 4 people.
Ingredients
- 8 ounces ziti
- 1 small zucchini, cut into ½-inch pieces
- 1 red bell pepper, cut into ½-inch pieces
- ½ small red onion, cut into wedges
- 1 tablespoon olive oil
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 8 ounces Italian sausage, casings removed
- 2 cups marinara sauce
- ½ teaspoon dried oregano
- ¾ cup ricotta cheese
- 1½ cups shredded mozzarella, divided
- ¼ cup grated Parmesan cheese
Instructions
- Heat the oven to 425°F. Toss the zucchini, red bell pepper, and red onion with the olive oil, ¼ teaspoon of the salt, and the black pepper. Spread the vegetables on a baking sheet and roast for 18 to 20 minutes, until tender and lightly browned.
- Meanwhile, bring a pot of salted water to a boil. Cook the ziti for 2 minutes less than the package directions. Drain it well.
- While the pasta cooks, brown the Italian sausage in a large skillet over medium heat, breaking it into small pieces as it cooks. Drain excess fat if needed. Stir in the marinara, dried oregano, and remaining ¼ teaspoon salt. Simmer for 2 minutes, then remove the skillet from the heat.
- Reduce the oven temperature to 375°F. Stir the drained ziti and roasted vegetables into the sausage and marinara mixture. Fold in the ricotta and ½ cup of the mozzarella.
- Transfer the mixture to a 2-quart baking dish. Sprinkle the remaining 1 cup mozzarella and the Parmesan evenly over the top.
- Cover the dish with foil and bake for 20 minutes. Uncover and bake for 10 to 15 minutes more, until bubbling around the edges and golden on top. Let it rest for 5 minutes before serving.
Extra Tips
For a make-ahead meal, assemble the casserole, cover it tightly, and refrigerate it before baking. If baking it straight from the refrigerator, allow extra time in the oven and check that the center is hot and bubbling. The ziti can also be frozen before baking, then thawed in the refrigerator before cooking as directed.Course: Main Course Cuisine: Italian Equipment: Baking Sheet, Large Pot, Large Skillet, 2-Quart Baking Dish
Salmon, Potato, and Dill Casserole
This casserole brings together tender potatoes, flaky salmon, and fresh dill in a creamy sauce. A crisp breadcrumb topping adds a little crunch to each serving.
It works well as a make-ahead dinner for a busy weeknight or a cozy weekend meal. Assemble it ahead and freeze it before baking, then thaw it in the refrigerator before cooking.
Serves 4 people.
Ingredients
- 1 pound Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 cup frozen peas
- 1 cup heavy cream
- ½ cup milk
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound skinless salmon fillet, cut into 1-inch cubes
- ½ cup plain breadcrumbs
- 1 tablespoon melted butter
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Put the potatoes in a saucepan and cover them with cold water. Bring to a boil, then simmer for 8 to 10 minutes, until just tender but not falling apart. Drain well.
- While the potatoes cook, warm the olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until softened.
- In a bowl, whisk together the heavy cream, milk, Dijon mustard, dill, salt, and black pepper.
- Add the drained potatoes, cooked onion, and peas to the baking dish. Gently mix in the salmon, then pour the cream mixture evenly over everything.
- Stir the breadcrumbs with the melted butter and scatter them over the casserole. Bake for 30 to 35 minutes, until the potatoes are tender, the salmon is cooked through, and the top is golden. Let it rest for 5 minutes before serving.
Extra Tips
To freeze it for a make-ahead meal, assemble the casserole without the breadcrumb topping, cover tightly, and freeze before baking. Thaw it in the refrigerator, add the buttered breadcrumbs just before baking, and cook until hot throughout. The potatoes are par-cooked first so they stay tender without turning mushy in the creamy sauce.Course: Main Course Cuisine: American Equipment: Saucepan, Skillet, Mixing Bowl, 2-Quart Baking Dish
Mexican Quinoa Casserole with Corn and Peppers
This casserole brings together fluffy quinoa, sweet corn, bell pepper, black beans, and a gently spiced tomato sauce. A blanket of melted Monterey Jack makes it hearty, while lime and cilantro add a fresh finish.
It works well for a make-ahead weeknight dinner or a batch-cooking day. The quinoa bakes right in the casserole, soaking up the savory sauce and turning tender without losing its texture.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 cup vegetable broth
- 1 cup canned diced tomatoes, with their juice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or thawed if frozen
- 1 medium red bell pepper, diced
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 cup shredded Monterey Jack cheese, divided
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart casserole dish with some of the olive oil.
- In a large bowl, stir together the rinsed quinoa, vegetable broth, diced tomatoes and their juice, black beans, corn, bell pepper, onion, cumin, chili powder, garlic powder, salt, and the remaining olive oil.
- Pour the mixture into the prepared casserole dish and spread it evenly. Cover the dish tightly with foil and bake for 40 minutes.
- Remove the foil and check that the quinoa is tender and most of the liquid has been absorbed. If the quinoa is still firm, cover and bake for another 5 to 10 minutes.
- Sprinkle the casserole with the shredded Monterey Jack. Bake uncovered for 5 to 8 minutes, until the cheese has melted.
- Let the casserole rest for 5 minutes. Drizzle with lime juice, scatter the chopped cilantro over the top, and serve.
Extra Tips
For make-ahead prep, assemble the quinoa mixture in the casserole dish, cover it, and refrigerate until ready to bake. Add a few extra minutes to the covered baking time if it goes into the oven cold. For freezing, cool the baked casserole completely, then wrap it tightly. Thaw it in the refrigerator before reheating, and add the cheese during reheating so it melts fresh.Course: Main Course Cuisine: Mexican Equipment: 2-quart Casserole Dish, Large Mixing Bowl, Aluminum Foil
