Weeknights can get busy, so having a few reliable casserole recipes helps. These 12 options focus on simple prep and ingredients you likely keep on hand. Each one brings familiar comfort food flavors without extra steps. They work well for family dinners or making ahead for later in the week. You will see a mix of chicken, beef, and vegetable based ideas.
Helpful Tips Before You Start
These tips will help you get cozy casseroles on the table faster on weeknights.
Assemble Ahead
Prep the full casserole in the morning or night before. Cover and refrigerate it so you only need to slide it into the oven later.
Start With Cooked Add-Ins
Use rotisserie chicken, leftover roasted vegetables, or pre-cooked pasta. This keeps total hands-on time under 20 minutes.
Double and Freeze
Make two pans and freeze one unbaked. Thaw overnight in the fridge, then bake as usual for an extra ready meal.
Watch the Bake Time
Check the casserole five minutes before the recipe minimum. Pull it when the center is hot and the top is lightly browned to avoid dryness.
Classic Tuna Noodle Casserole with Crispy Onion Topping
This tuna noodle casserole is a reliable weeknight option that turns basic pantry items into a warm, filling meal. The creamy base coats the noodles and tuna evenly, while the onion topping provides crunch without extra work.
It suits evenings when you want comfort food that comes together with little fuss. The texture stays soft inside with a golden, crisp layer on top, and the flavors stay mild and savory.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 cup frozen peas
- 1 1/2 cups French fried onions
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9 by 13 inch baking dish.
- Cook the egg noodles in a large pot of boiling water until just tender, then drain them.
- In a large mixing bowl, stir together the cream of mushroom soup, milk, and black pepper until smooth.
- Add the drained tuna, frozen peas, shredded cheddar cheese, and cooked noodles to the bowl. Mix until everything is evenly coated.
- Spread the mixture into the prepared baking dish and sprinkle the French fried onions evenly over the top.
- Bake for 20 to 25 minutes until the casserole is hot and the onion topping is golden.
Extra Tips
Add the French fried onions only in the final baking stage so they stay crisp instead of softening. Leftovers reheat well in the oven at 350 degrees with a fresh handful of onions scattered on top to restore crunch. If you prefer a milder onion flavor, use half the amount of topping and mix the rest into the filling before baking.Course: Main Course Cuisine: American Equipment: Large pot, Mixing bowl, 9×13 baking dish, Oven
Cheesy Chicken and Broccoli Wild Rice Casserole
This casserole brings together tender chicken, fresh broccoli, and nutty wild rice in a creamy cheese sauce. It works well for busy weeknights when you want a filling meal that feels like comfort food without much fuss.
The wild rice gives the dish a hearty chew while the melted cheese ties everything together with a rich finish. Broccoli adds color and a slight bite that balances the creaminess.
Serves 4 people.
Ingredients
- 1 cup uncooked wild rice
- 2 cups chicken broth
- 1 pound boneless chicken breasts, cut into bite-size pieces
- 2 cups broccoli florets
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the wild rice in the chicken broth according to package directions until tender, then set it aside.
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- Melt the butter in a large skillet over medium heat. Add the diced onion and cook until softened.
- Stir in the garlic and chicken pieces. Cook until the chicken is no longer pink on the outside.
- Add the broccoli florets and cook for 2 minutes until they turn bright green.
- Pour in the milk and stir in the salt and pepper. Simmer for 2 minutes.
- Remove the skillet from heat and mix in 1 1/2 cups of the shredded cheddar cheese until melted.
- Combine the cooked wild rice with the chicken and broccoli mixture, then transfer everything to the prepared baking dish.
- Sprinkle the remaining 1/2 cup of cheese over the top.
- Bake for 20 minutes until the cheese is bubbly and lightly browned.
Extra Tips
Leftovers reheat well in the microwave with a splash of milk to loosen the sauce. You can swap the cheddar for a mix of mozzarella and Monterey Jack if you want a milder flavor. If the rice absorbs too much liquid during baking, add a little extra broth before serving.Course: Main Course Cuisine: American Equipment: Large Skillet, Saucepan, 9×13 Baking Dish
Beef Shepherd’s Pie with Garlic Mashed Potato Crust
This beef shepherd’s pie turns simple ground beef and vegetables into a hearty weeknight meal. The garlic mashed potato crust bakes up golden on top while sealing in the savory filling below. It is the kind of dish that feels like a warm hug after a long day.
The recipe keeps everything in one baking dish for easy cleanup. Each bite gives you tender beef in a light gravy alongside sweet carrots and peas, all finished with creamy, garlicky potatoes.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 4 medium russet potatoes, peeled and cubed
- 4 cloves garlic, minced
- 4 tablespoons butter, divided
- 1/4 cup milk
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Boil the potatoes in a large pot of salted water until fork-tender, about 15 minutes. Drain and return them to the pot.
- Add 2 tablespoons butter, the 4 cloves of minced garlic, milk, 1/4 teaspoon salt, and a pinch of pepper to the potatoes. Mash until smooth and set aside.
- While the potatoes cook, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Stir in the onion, carrots, and 2 cloves of minced garlic. Cook for 5 minutes until the vegetables begin to soften.
- Add the beef broth, Worcestershire sauce, remaining 1/4 teaspoon salt, and black pepper. Simmer for 3 minutes, then stir in the frozen peas.
- Transfer the beef mixture to a 9×9-inch baking dish. Spread the garlic mashed potatoes evenly over the top. Dot with the remaining 2 tablespoons butter.
- Bake for 20 minutes until the potato crust is lightly golden. Let rest 5 minutes before serving.
Extra Tips
Use a fork to create ridges on the potato topping before baking so the surface browns and crisps nicely. Leftovers reheat well in the oven at 350°F with a splash of broth stirred into the filling to keep it moist. Skip the peas if you prefer a simpler vegetable mix, but add them at the end so they stay bright.Course: Main Course Cuisine: American Equipment: Large skillet, Large pot, 9×9-inch baking dish, Potato masher
Italian Sausage and Pepper Baked Ziti Casserole
This casserole combines tender ziti with browned Italian sausage and sweet peppers in a simple marinara base. It works well for weeknights when you need a filling meal that mostly cooks in one pan before going into the oven.
The finished dish has a hearty texture with chewy pasta, juicy sausage pieces, and soft peppers held together by melted cheese. The top turns golden while the inside stays saucy and warm.
Serves 4 people.
Ingredients
- 8 ounces ziti pasta
- 1 pound Italian sausage, casings removed
- 2 bell peppers, sliced
- 1 small onion, diced
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the ziti until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it into pieces, until browned.
- Add the diced onion, sliced bell peppers, Italian seasoning, salt, and black pepper to the skillet. Cook for 5 minutes until the vegetables soften.
- Stir the marinara sauce into the skillet and let the mixture simmer for 3 minutes.
- Combine the cooked ziti with the sausage and pepper mixture in the skillet or a large bowl.
- Spread half the pasta mixture into a greased 9×13 baking dish. Sprinkle with half the mozzarella and Parmesan. Add the remaining pasta mixture and top with the rest of the cheese.
- Bake at 375°F for 20 minutes until the cheese is melted and lightly browned.
Extra Tips
Brown the sausage well before adding the vegetables to build deeper flavor in the sauce. Use a mix of red and green peppers for color contrast. Leftovers reheat well in the oven at 350°F with a splash of water to keep the pasta from drying out.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish
Ham, Potato, and Swiss Gratin Casserole
This casserole turns leftover ham into a creamy, cheesy dinner that feels special without much effort. Thin potato slices soak up a light Swiss cheese sauce while the ham adds savory bites throughout. It works well on busy weeknights when you want something warm and filling that mostly cooks in the oven.
The finished dish has tender potatoes, melted cheese, and golden edges that make it feel like comfort food. Serve it with a simple green salad or steamed broccoli on the side.
Serves 4 people.
Ingredients
- 4 medium Yukon gold potatoes, thinly sliced
- 2 cups diced cooked ham
- 1 1/2 cups shredded Swiss cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 375 degrees and lightly grease an 8×8 baking dish.
- Melt the butter in a skillet over medium heat. Add the onion and garlic and cook until the onion softens.
- Stir in the flour and cook for one minute. Slowly whisk in the milk, salt, pepper, and nutmeg. Continue stirring until the sauce thickens.
- Remove the skillet from the heat and stir in one cup of the shredded Swiss cheese until it melts.
- Layer half the potato slices in the baking dish. Scatter half the ham over the potatoes. Pour half the cheese sauce over the top. Repeat with the remaining potatoes, ham, and sauce.
- Sprinkle the remaining half cup of Swiss cheese over the final layer. Cover the dish with foil and bake for 40 minutes.
- Remove the foil and bake for 15 more minutes until the top is golden and the potatoes are tender when pierced with a knife.
Extra Tips
Let the casserole rest for 10 minutes after baking so the sauce sets and slices cleanly. If you want a stronger cheese flavor, swap half the Swiss for Gruyere. Leftovers reheat well in a 350-degree oven with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: 8×8 baking dish, large skillet, whisk, knife
Turkey Tetrazzini with Mushrooms and Peas
Turkey tetrazzini makes good use of leftover turkey and turns it into a creamy baked pasta dish. It works well on busy weeknights when you want something warm and filling without much extra effort. The mushrooms add earthy depth while the peas bring a little sweetness and color to the rich sauce.
This version stays simple with a straightforward stovetop sauce that gets tossed with pasta and turkey before a quick bake. The result is a casserole with tender noodles, savory bites of turkey, and a golden top that feels like classic comfort food.
Serves 4 people.
Ingredients
- 8 ounces spaghetti
- 2 tablespoons butter
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups turkey or chicken broth
- 1 cup heavy cream
- 2 cups cooked turkey, chopped
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of salted water until just al dente, then drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the onion and mushrooms and cook until the vegetables soften and the mushrooms release their liquid, about 6 minutes.
- Stir in the garlic and cook for 1 minute more. Sprinkle the flour over the vegetables and stir to coat evenly.
- Slowly whisk in the broth, scraping up any bits from the bottom of the pan. Bring the mixture to a simmer and cook until it thickens slightly, about 3 minutes.
- Pour in the heavy cream and stir until the sauce is smooth. Season with salt and pepper to taste.
- Remove the skillet from the heat and stir in the cooked turkey, frozen peas, and Parmesan cheese until everything is evenly combined.
- Add the drained spaghetti to the sauce and toss gently until the pasta is well coated. Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Bake for 20 to 25 minutes until the edges are bubbly and the top is lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
If the sauce thickens too much while mixing with the pasta, add a splash of broth or cream to loosen it. Leftovers reheat well in a covered dish at 350 degrees with a little extra broth stirred in to restore creaminess. You can swap the heavy cream for half-and-half if you prefer a lighter sauce, though the texture will be slightly less rich.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9-by-13-inch baking dish, Whisk
Vegetarian Butternut Squash and Kale Lasagna
This lasagna turns butternut squash and kale into a hearty weeknight meal. The roasted squash adds natural sweetness while the kale brings a bit of earthiness, all held together with layers of cheese and sauce. It works well on busy evenings when you want something comforting that still feels balanced.
The texture comes from tender noodles, soft squash, and slightly crisp kale edges. It bakes into a solid casserole that slices cleanly and reheats well the next day.
Serves 4 people.
Ingredients
- 8 lasagna noodles
- 1 medium butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
- 1 bunch kale, stems removed and leaves chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 3 cups marinara sauce
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender. Set aside.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a lightly oiled tray to prevent sticking.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Add the chopped kale and cook for 3-4 minutes until wilted. Remove from heat.
- Spread 1 cup marinara sauce in the bottom of a 9×9 baking dish. Layer 4 noodles on top. Spread half the ricotta over the noodles, then half the roasted squash, half the kale, and 1/2 cup mozzarella. Repeat the layers once more.
- Pour the remaining 1 cup marinara over the top layer. Sprinkle with the remaining 1 cup mozzarella and all the Parmesan.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for 10 more minutes until the cheese is bubbly and lightly browned. Let rest 10 minutes before slicing.
Extra Tips
Roast the squash ahead and store it in the fridge so assembly goes faster on weeknights. If the kale seems very bulky, give it an extra minute in the skillet to wilt down further before layering. Leftovers keep well in the fridge for three days and reheat best in a 350°F oven with a splash of extra sauce to keep the noodles moist.Course: Main Course Cuisine: Italian Equipment: Large pot, Baking sheet, Large skillet, 9×9 baking dish
Chicken Enchilada Casserole with Black Beans and Corn
This casserole layers shredded chicken with black beans and corn in a rich enchilada sauce. It bakes into a warm, hearty dish that comes together with minimal hands-on time. The result is soft tortillas, tender filling, and plenty of melted cheese on top.
It works well on busy weeknights when you want a complete meal from one pan. The mix of savory chicken, earthy beans, and sweet corn gives it familiar comfort with a mild kick from the spices.
Serves 4 people.
Ingredients
- 2 cups shredded cooked chicken
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 small onion, diced
- 2 cups red enchilada sauce
- 8 corn tortillas
- 2 cups shredded Mexican cheese blend
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (optional garnish)
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened.
- Stir in the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Cook for 2 minutes to warm everything through.
- Spread 1/2 cup enchilada sauce across the bottom of the baking dish.
- Layer 4 tortillas over the sauce, then spread half the chicken mixture on top. Drizzle with 1/2 cup sauce and sprinkle with 1/2 cup cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, sauce, and another 1/2 cup cheese.
- Top with the final 1/2 cup sauce and the remaining cheese.
- Bake for 20 minutes until the cheese is melted and the edges are bubbly. Let it rest for 5 minutes before serving. Garnish with cilantro if using.
Extra Tips
Rotisserie chicken keeps prep fast. If the mixture seems dry after mixing, add a splash of extra enchilada sauce before layering. Leftovers reheat well in a 350°F oven to restore some crisp edges on the tortillas. For a make-ahead option, assemble the dish up to the baking step and refrigerate for up to one day.Course: Main Course Cuisine: Mexican Equipment: 9×13 baking dish, Large skillet, Mixing bowl
Creamy Pork and Apple Stuffing Casserole
This dish brings together tender pork, sweet apples, and a savory stuffing layer in one creamy bake. It works well on chilly evenings when you need a hearty meal without much fuss.
The flavors blend sweet and savory notes with a soft, creamy interior and a golden, crisp topping.
Serves 4 people.
Ingredients
- 1 pound ground pork
- 2 medium apples, diced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 can (10.75 oz) condensed cream of chicken soup
- 3/4 cup milk
- 4 cups herb-seasoned stuffing mix
- 1/4 cup butter, melted
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- In a large skillet over medium heat, cook the ground pork with the onion and celery until the pork is browned and the vegetables soften.
- Add the diced apples and cook for 2 more minutes, then stir in the thyme along with salt and pepper to taste.
- In a mixing bowl, whisk together the cream of chicken soup and milk until smooth.
- Combine the soup mixture with the pork and apple mixture in the skillet, then transfer everything to the prepared baking dish.
- In a separate bowl, toss the stuffing mix with the melted butter until evenly coated.
- Spread the stuffing evenly over the pork mixture in the baking dish.
- Bake for 25 to 30 minutes until the stuffing is golden and the casserole is bubbling around the edges.
Extra Tips
Use firm apples like Granny Smith so they hold their shape during cooking. If the stuffing topping starts to brown too quickly, loosely cover the dish with foil for the last 10 minutes. Leftovers reheat well in a 350°F oven to help restore the crisp texture on top.Course: Main Course Cuisine: American Equipment: Large Skillet, Baking Dish, Mixing Bowl
Spinach Artichoke Chicken Pasta Bake
This casserole brings the flavors of spinach artichoke dip into a hearty pasta dish. Tender chicken, creamy sauce, and plenty of cheese make it a satisfying choice for busy weeknights when you want something warm and filling.
It bakes in one dish after a short stovetop start, so cleanup stays simple. The spinach wilts into the sauce while the artichokes add a mild tang that balances the richness.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 4 cups fresh spinach
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Cook the penne in a large pot of salted boiling water until just al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until no longer pink, about 5 to 6 minutes. Stir in the onion and garlic and cook for 2 minutes more until the onion softens.
- Add the spinach and artichoke hearts to the skillet. Cook until the spinach wilts, about 2 minutes. Pour in the heavy cream, then stir in the salt, pepper, and oregano. Simmer for 2 minutes to thicken slightly.
- Remove the skillet from the heat. Add the cooked pasta and half the mozzarella and parmesan. Stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella and parmesan over the top. Bake for 20 minutes until the cheese is melted and the edges are bubbly.
Extra Tips
Let the bake rest for 5 minutes after it comes out of the oven so the sauce sets and portions hold together better. If you want a bit more crunch, scatter a handful of breadcrumbs mixed with parmesan over the top before baking. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×13 baking dish
Loaded Cauliflower Casserole with Bacon and Cheddar
This casserole brings together roasted cauliflower, smoky bacon, and plenty of cheddar for a dish that feels hearty on a busy weeknight. It works well when you want a warm, low-effort meal that still tastes like comfort food.
The creamy base keeps the cauliflower tender while the bacon adds crunch and the cheese melts into a golden top layer. It comes together in one baking dish and reheats nicely for leftovers.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into florets
- 8 slices bacon
- 2 cups shredded cheddar cheese, divided
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 green onions, sliced
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
- Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into small pieces.
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5 minutes until just tender. Drain well and pat dry with a towel to remove excess moisture.
- In a large mixing bowl, stir together the cream cheese, sour cream, minced garlic, salt, and pepper until smooth.
- Fold the cooked cauliflower into the cream cheese mixture along with 1 cup of the cheddar cheese and half of the crumbled bacon.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese and bacon over the top.
- Bake for 20 minutes until the cheese is melted and the edges are bubbly.
- Remove from the oven and scatter the sliced green onions over the top before serving.
Extra Tips
Pat the cauliflower very dry after draining so the casserole stays thick instead of watery. Cook the bacon until quite crisp so it keeps its texture after baking. Leftovers reheat well in a 350-degree oven for 10 minutes. If you want a milder garlic flavor, use only one clove.Course: Side Dish Cuisine: American Equipment: Baking Dish, Large Pot, Skillet, Mixing Bowl
Ground Beef and Bean Chili Mac Casserole
This casserole turns classic chili mac into a baked dish that works well for busy weeknights. The ground beef and beans create a hearty base while the pasta soaks up the chili flavors and the cheese melts into a golden top layer. It brings together the comfort of a one-pan meal with the ease of a make-ahead option.
The result is a savory, slightly spicy dish with tender pasta, meaty bites, and creamy cheese throughout. It suits cool evenings when you want something filling without much fuss.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14 oz) diced tomatoes with juices
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup beef broth
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F. Cook the elbow macaroni in a large pot of salted water until just al dente, then drain and set aside.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Add the diced onion and minced garlic and cook until the onion softens.
- Stir in the chili powder, cumin, salt, and pepper. Add the drained kidney beans, diced tomatoes with their juices, and beef broth. Simmer for 5 minutes to let the flavors combine.
- Remove the skillet from the heat and stir in the cooked macaroni until evenly coated. Transfer the mixture to a greased 9×9-inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top. Bake for 15 to 20 minutes until the cheese is melted and bubbly.
Extra Tips
For a milder version, reduce the chili powder by half. Leftovers reheat well in a 350°F oven for 15 minutes to restore the crisp cheese topping. You can assemble the casserole up to a day ahead, cover it, and bake when ready to serve.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×9-inch baking dish
