Casseroles work well when you need an easy dinner that feeds everyone without extra sides. They also hold up fine for potlucks and can be made ahead. I collected 12 recipes that use common ingredients and get requested often. Each one is tested for simple prep and reliable results at home.
Helpful Tips Before You Start
These tips will help your casseroles turn out well for both weeknight meals and potluck tables.
Assemble the Night Before
Most casseroles can be fully prepped and refrigerated up to 24 hours ahead. This lets flavors develop and cuts down on day-of work.
Use a Sturdy Pan for Transport
Choose a heavy ceramic or metal dish with a tight-fitting lid when taking food to gatherings. It keeps contents secure and makes cleanup easier.
Double the Recipe When Needed
Casseroles scale easily. Make two batches at once so you have one for dinner and one to freeze or share.
Add Texture on Top
Finish with crushed crackers, panko, or fried onions right before baking. The topping stays crisp even if the dish sits out for a while.
Cheesy Chicken Broccoli Rice Casserole
This casserole brings together tender chicken, broccoli, and rice in a creamy cheese sauce that bakes up golden on top. It works well for weeknight family meals or when you need a reliable dish to share at a potluck.
The result is a hearty, comforting bake with soft rice, crisp-tender broccoli, and plenty of melted cheese throughout.
Serves 4 people.
Ingredients
- 2 cups cooked rice
- 2 cups cooked shredded chicken
- 3 cups broccoli florets
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F and lightly grease a 9×9-inch baking dish.
- In a large bowl, combine the cooked rice, shredded chicken, broccoli florets, cream of chicken soup, milk, 1 1/2 cups of the cheddar cheese, salt, and black pepper. Stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
- Bake for 25 to 30 minutes, until the cheese is melted and the edges are lightly bubbling.
Extra Tips
Use rotisserie chicken to save time, and steam the broccoli just until bright green so it stays a little firm after baking. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce. You can assemble the dish a day ahead and bake it straight from the fridge, adding five extra minutes to the cook time.Course: Main Course Cuisine: American Equipment: Large Mixing Bowl, 9×9 Baking Dish, Oven
Hearty Beef Enchilada Casserole
This casserole layers seasoned beef, beans, and corn between soft corn tortillas with plenty of enchilada sauce and melted cheese. It brings familiar enchilada flavors to a format that travels well and feeds a group without much fuss.
It works for weeknight family meals or when you need a dish that holds up on a potluck table. The result is hearty and saucy with a slight chew from the tortillas and a golden cheese topping.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cans (10 oz each) enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 baking dish.
- In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and garlic and cook until the onion softens.
- Stir in the cumin, chili powder, salt, and pepper. Add the black beans and corn and mix until everything is combined.
- Pour one can of enchilada sauce into the skillet and stir to coat the beef mixture. Remove from heat.
- Spread a few tablespoons of the remaining enchilada sauce on the bottom of the baking dish. Layer four tortillas over the sauce, overlapping slightly.
- Spoon half the beef mixture over the tortillas and sprinkle with half the cheese. Repeat with the remaining tortillas, beef mixture, and cheese.
- Pour the second can of enchilada sauce evenly over the top. Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes until the cheese is bubbly.
- Let the casserole rest for 5 minutes before sprinkling with chopped cilantro and serving.
Extra Tips
If you make this ahead, assemble it up to the baking step and refrigerate overnight. Add an extra 10 minutes to the covered bake time when cooking from cold. Leftovers reheat well in a 350°F oven or the microwave with a splash of extra sauce to keep the tortillas moist.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9×9 Baking Dish
Creamy Tuna Noodle Casserole with Crispy Onions
This casserole brings together tender egg noodles and flaky tuna in a smooth, savory sauce. The layer of crispy onions on top gives each bite a nice contrast in texture that keeps the dish from feeling too heavy.
It suits family dinners during the week or a dish to share at a potluck. The flavors stay familiar and comforting while the crispy topping makes it stand out from basic tuna noodle versions.
Serves 4 people.
Ingredients
- 8 oz egg noodles
- 2 cans (5 oz each) tuna packed in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 1/2 cups crispy fried onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- Bring a large pot of salted water to a boil and cook the egg noodles until just tender. Drain and set aside.
- In a large bowl, stir together the cream of mushroom soup, milk, salt, and black pepper until smooth.
- Add the drained tuna, frozen peas, shredded cheddar cheese, and cooked noodles to the bowl. Mix gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Bake for 20 minutes, then remove from the oven and sprinkle the crispy fried onions evenly over the top.
- Return to the oven and bake for 5 more minutes until the onions are lightly golden.
Extra Tips
Make this ahead by assembling everything except the crispy onions, then cover and refrigerate up to one day. Add the onions right before baking so they stay crunchy. Leftovers reheat well in a 350°F oven with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large pot, Mixing bowl, 9×9 inch baking dish
Spicy Chorizo and Sweet Potato Casserole
This casserole brings together spicy chorizo and tender sweet potatoes in one hearty dish. The mix of heat and natural sweetness makes it a reliable choice for weeknight family dinners or potluck tables where you need something that travels well and reheats nicely.
The finished casserole has a savory base with crispy edges from the oven and a layer of melted cheese on top. It feels filling without being heavy, and the flavors hold up even after sitting for a while.
Serves 4 people.
Ingredients
- 1 lb spicy chorizo sausage, casings removed
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook for 5 minutes, breaking it up with a spoon until it starts to brown.
- Add the onion and garlic to the skillet. Cook for 3 minutes until the onion softens.
- Stir in the sweet potato cubes, chili powder, cumin, salt, and pepper. Cook for 5 more minutes, stirring often so the spices coat everything evenly.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the shredded cheese over the top. Bake for 25 minutes until the sweet potatoes are tender and the cheese is melted and lightly browned.
- Remove from the oven and let it rest for 5 minutes. Sprinkle with chopped cilantro before serving.
Extra Tips
For a milder version, swap in regular chorizo instead of spicy. Leftovers reheat well in a 350°F oven for 10 minutes to restore the crispy edges. If you make it ahead, assemble everything up to the baking step, cover, and refrigerate for up to one day before cooking.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×9 baking dish, Cutting board
Vegetarian Spinach Artichoke Lasagna Casserole
This casserole layers tender noodles with a creamy spinach and artichoke filling. It offers the comfort of lasagna without needing multiple sauces or long assembly.
It suits family dinners and potlucks because it travels well and reheats easily. The finished dish has a soft, cheesy center with lightly browned edges on top.
Serves 4 people.
Ingredients
- 8 lasagna noodles
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 10 oz fresh spinach
- 14 oz can artichoke hearts, drained and chopped
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Boil the lasagna noodles according to package directions, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened.
- Stir in the minced garlic and cook for 1 minute. Add the fresh spinach and cook until wilted, about 3 minutes.
- Remove the skillet from heat. Mix in the chopped artichoke hearts, ricotta cheese, oregano, salt, and black pepper until evenly combined.
- Spread 1/2 cup marinara sauce in the bottom of an 8×8 baking dish. Place 4 noodles on top, then half of the spinach artichoke mixture, followed by 1/2 cup mozzarella.
- Add another 1/2 cup marinara sauce, the remaining 4 noodles, and the rest of the spinach artichoke mixture. Top with the remaining marinara sauce and the rest of the mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes. Remove the foil and bake 10 more minutes until the cheese is golden.
Extra Tips
Squeeze excess liquid from the spinach after wilting to keep the layers from becoming soggy. The dish can be assembled the day before and refrigerated until ready to bake. Leftovers reheat well in a 350°F oven for 15 minutes.Course: Main Course Cuisine: Italian Equipment: Large skillet, 8×8 baking dish, Pot, Mixing bowl
Savory Ham Potato Gratin with Thyme
This ham and potato gratin layers thinly sliced potatoes with chunks of savory ham in a creamy thyme sauce. It bakes until the top turns golden and the edges bubble, making it a reliable choice for weeknight family meals or potluck tables where you need something that travels well and reheats nicely.
The flavor is straightforward and comforting, with the herbal note of thyme balancing the saltiness of the ham and the richness of the cream. The texture stays creamy inside with a lightly crisp cheese crust on top.
Serves 4 people.
Ingredients
- 4 medium Yukon Gold potatoes, thinly sliced
- 1 1/2 cups diced cooked ham
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 cup heavy cream
- 1 1/2 cups shredded Gruyere cheese
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly butter a 9×9 inch baking dish.
- Melt the butter in a skillet over medium heat. Add the sliced onion and cook for 4 minutes until softened. Stir in the minced garlic and cook 1 minute more.
- Pour the heavy cream into the skillet. Add the salt, pepper, and 1 tablespoon of the thyme leaves. Stir and remove from heat.
- Arrange half the potato slices in an even layer in the baking dish. Scatter half the diced ham over the potatoes and sprinkle with half the remaining thyme.
- Repeat with the remaining potatoes and ham. Pour the cream mixture evenly over the layers.
- Sprinkle the shredded Gruyere cheese across the top and finish with the last of the thyme leaves.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake 20 minutes longer until the cheese is golden and the potatoes are tender when pierced with a knife.
- Let the gratin rest 10 minutes before serving.
Extra Tips
Use a mandoline for even potato slices so they cook at the same rate. Leftovers keep in the refrigerator for three days and reheat well in a 350 degree oven with a splash of milk added to restore creaminess. If you need to make it ahead, assemble the dish up to the baking step and refrigerate overnight before cooking.Course: Main Course Cuisine: French Equipment: 9×9 baking dish, large skillet, mandoline or sharp knife
Italian Sausage and Pepper Baked Ziti
This baked ziti brings together spicy Italian sausage and sweet bell peppers in a tomato sauce that bubbles under a layer of melted cheese. It works well for weeknight family meals or potlucks because the dish holds its shape when sliced and reheats nicely.
The finished casserole has tender pasta, chunks of sausage, and soft peppers in every bite, with a golden cheese topping that adds a slight crunch.
Serves 4 people.
Ingredients
- 8 ounces ziti pasta
- 1 pound Italian sausage, casings removed
- 2 bell peppers (1 red, 1 green), sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- Bring a large pot of salted water to a boil and cook the ziti until just 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 up with a spoon, until browned.
- Add the onion, garlic, and sliced bell peppers to the skillet. Cook for 5 minutes until the vegetables soften. Stir in the Italian seasoning, salt, and pepper.
- Pour the marinara sauce into the skillet and stir to combine with the sausage mixture. Simmer for 2 minutes.
- Add the drained ziti to the skillet and toss until the pasta is coated with sauce.
- Transfer half the mixture to the baking dish. Sprinkle with half the mozzarella and Parmesan. Add the remaining pasta mixture and top with the rest of the cheeses.
- Bake for 20 minutes until the cheese is melted and lightly browned on top. Let rest 5 minutes before serving.
Extra Tips
Cook the pasta only to al dente so it stays firm after baking. The red and green peppers add color and a mild sweetness that balances the sausage. If making ahead, assemble the dish, cover, and refrigerate up to one day before baking.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×9 baking dish
Turkey Tetrazzini with Mushrooms and Peas
This Turkey Tetrazzini brings tender pasta, shredded turkey, and vegetables together in a creamy sauce that bakes up golden on top. It works well for weeknight family meals or when you need a dish that travels easily to a potluck.
The mushrooms give an earthy note while the peas add sweetness and color. A layer of melted cheese finishes the casserole with a satisfying texture.
Serves 4 people.
Ingredients
- 8 ounces spaghetti
- 2 tablespoons butter
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups turkey broth
- 1 cup heavy cream
- 2 cups cooked turkey, shredded
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish. Cook the spaghetti in a large pot of salted boiling water until 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 mushrooms release their liquid and begin to brown.
- Stir in the garlic and cook for one minute. Sprinkle the flour over the vegetables and stir to coat evenly.
- Slowly whisk in the turkey broth and heavy cream. Bring the mixture to a simmer and cook until it thickens slightly.
- Add the shredded turkey, frozen peas, Parmesan cheese, salt, and pepper. Stir until the turkey is heated through and the peas are warmed.
- Combine the cooked spaghetti with the sauce mixture and transfer everything to the prepared baking dish. Sprinkle the mozzarella cheese evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and the edges are bubbly. Let the casserole rest for five minutes before serving.
Extra Tips
For the creamiest result, avoid overcooking the pasta in the first step since it will finish in the oven. Leftovers reheat well in a 350°F oven with a splash of broth stirred in to loosen the sauce. If you prefer a crunchier top, add a handful of breadcrumbs mixed with a little melted butter before baking.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Loaded Shepherd’s Pie with Root Vegetables
This casserole brings together savory ground beef and a mix of tender root vegetables under a layer of creamy mashed potatoes. The addition of melted cheddar and crisp bacon on top makes it especially appealing for family dinners or when you need a dish that travels well to a potluck.
The filling stays hearty without feeling heavy, while the root vegetables add natural sweetness that balances the rich meat and cheesy topping. It bakes up golden and holds its shape when scooped, so portions stay neat on plates or in take-home containers.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 2 carrots, peeled and diced
- 1 parsnip, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 teaspoon dried thyme
- 4 large potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced
Instructions
- Preheat the oven to 375°F. Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. Add the onion and garlic and cook until the onion softens.
- Stir in the carrots, parsnip, tomato paste, beef broth, and thyme. Simmer for 10 minutes until the vegetables are tender and most of the liquid has reduced.
- While the filling simmers, boil the potatoes in a large pot of salted water until fork-tender. Drain, then return them to the pot and mash with the butter and milk until smooth.
- Spread the beef and root vegetable mixture into a 9×9-inch baking dish. Spoon the mashed potatoes evenly over the top and smooth the surface.
- Sprinkle the shredded cheddar cheese and crumbled bacon over the mashed potatoes. Bake for 20 minutes until the cheese melts and the edges bubble.
- Remove from the oven and let the pie rest for 5 minutes. Scatter the sliced green onions over the top before serving.
Extra Tips
Cook the bacon ahead and store it in the fridge so assembly moves quickly on busy nights. If the mashed potatoes feel stiff after mashing, add an extra splash of milk before spreading them. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the potatoes from drying out.Course: Main Course Cuisine: American Equipment: Large skillet, Large pot, 9×9 baking dish, Potato masher
Butternut Squash and Kale White Bean Gratin
This casserole combines roasted squash and hearty greens with creamy white beans under a golden cheese topping. It works well for weeknight family meals or when you need a dish to share at a potluck. The texture stays tender inside with a crisp top, and the flavors stay earthy and mild.
Serves 4 people.
Ingredients
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 1 bunch kale, stems removed and leaves chopped
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 cup vegetable broth
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×9 inch baking dish.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened.
- Stir in the garlic and thyme. Cook for 1 minute more.
- Add the butternut squash cubes to the skillet. Cook for 8 minutes, stirring often, until the edges start to brown.
- Pour in the vegetable broth. Cover and simmer for 10 minutes until the squash is nearly tender.
- Add the kale and white beans. Stir in the salt and pepper. Cook for 3 minutes until the kale wilts.
- Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella cheese evenly over the top, then add the breadcrumbs.
- Drizzle the remaining tablespoon of olive oil over the breadcrumbs. Bake for 20 minutes until the top turns golden and the edges bubble.
Extra Tips
Make this dish ahead by assembling everything up to the baking step, then cover and refrigerate for up to one day before baking. If the top browns too quickly in the oven, loosely tent it with foil for the last 10 minutes. Leftovers reheat well in a 350°F oven for 15 minutes to keep the topping crisp.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×9 Baking Dish, Oven
Shrimp and Crab Seafood Casserole with Rice
This casserole brings together tender shrimp and sweet crab with fluffy rice in a creamy sauce. It works well for family dinners because it comes together in one dish and travels easily to potlucks.
The flavor is mild and savory with a touch of Old Bay seasoning. The texture stays moist inside with a light, golden breadcrumb topping.
Serves 4 people.
Ingredients
- 1 1/2 cups uncooked white rice
- 1 pound medium shrimp, peeled and deveined
- 8 ounces lump crabmeat
- 1 small onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 1 can (10.5 oz) cream of celery soup
- 1/2 cup mayonnaise
- 1 teaspoon Old Bay seasoning
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and pepper to taste
Instructions
- Cook the rice according to package directions and set it aside to cool slightly.
- Preheat the oven to 350 degrees F and lightly grease a 9×13 baking dish.
- In a skillet over medium heat, cook the onion, celery, and green bell pepper until softened, about 5 minutes. Remove from heat.
- In a large bowl, stir together the cooked rice, sautéed vegetables, cream of celery soup, mayonnaise, Old Bay seasoning, salt, and pepper.
- Gently fold in the shrimp, crabmeat, and half of the cheddar cheese until evenly combined.
- Spread the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese on top.
- Toss the breadcrumbs with the melted butter and scatter them over the cheese layer.
- Bake for 25 to 30 minutes until the topping is golden and the shrimp are cooked through.
Extra Tips
Make this casserole up to a day ahead and keep it covered in the refrigerator. Add an extra 10 minutes to the bake time if starting from cold. Leftovers reheat well in a 300-degree oven with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large pot, Skillet, 9×13 baking dish, Mixing bowl
Three-Bean Vegetarian Chili Mac Casserole
This casserole combines hearty three-bean chili with tender macaroni and melted cheese in one baking dish. It works well for weeknight family dinners or when you need to bring a filling dish to a potluck. The result is a savory mix of beans, pasta, and spices with a slightly crispy cheese topping.
The flavors lean into classic chili notes from cumin and chili powder while the pasta adds a comforting texture. It stays satisfying without any meat and holds up well after reheating.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9×9 inch baking dish. Cook the elbow macaroni in a large pot of salted water until just al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Add the kidney beans, black beans, pinto beans, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, salt, and black pepper to the skillet. Stir well and simmer for 8 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 the prepared baking dish and spread it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top. Bake for 20 minutes until the cheese is melted and lightly browned on the edges. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a spicier version, add a pinch of cayenne to the bean mixture before baking. Leftovers reheat well in the microwave or oven with a splash of water to loosen the sauce. If making ahead, assemble the casserole without the cheese, cover, and refrigerate up to one day before baking and adding the cheese topping.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×9 inch baking dish
