Cold winter evenings call for easy, filling dinners that come together without much fuss. These egg-free casseroles are practical options for busy weeknights, cozy family meals, and make-ahead dinners. You’ll find a mix of comforting recipes with simple ingredients and plenty of flavor.
Helpful Tips Before You Start
A few simple checks can help your egg-free winter casseroles turn out hearty and well set.
Check Every Ingredient Label
Packaged broth, soup, seasoning blends, and meat substitutes can contain egg or egg-derived ingredients. Read labels each time you shop, since formulas can change.
Choose a Binder That Fits the Casserole
For creamy casseroles, use a thick sauce made with flour or cornstarch. Mashed potatoes, beans, or cooked rice can also help hold ingredients together.
Watch the Moisture
Frozen vegetables can release extra liquid as they bake. Thaw and drain them first, or add a little less broth or sauce.
Let It Rest Before Serving
Give the casserole about 10 minutes to settle after baking. This helps portions hold together and keeps the filling from being too hot to serve.
Chicken and Wild Rice Casserole with Mushrooms
This cozy casserole brings together tender chicken, hearty wild rice, and savory mushrooms in a creamy sauce. It is made without eggs and works well for a warming winter dinner.
The rice stays pleasantly chewy, while the mushrooms and thyme add earthy flavor. Prepare it for a weeknight meal or a relaxed family dinner, then serve it straight from the baking dish.
Serves 4 people.
Ingredients
- ¾ cup uncooked wild rice blend
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons olive oil, divided
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ¾ cup whole milk
- ½ cup sour cream
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded Parmesan cheese, divided
Instructions
- Cook the wild rice blend according to the package directions until tender. Drain any excess liquid and set the rice aside.
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned on the outside. Transfer it to a plate. It does not need to be fully cooked yet.
- Add the remaining olive oil to the skillet. Stir in the mushrooms and onion, and cook until the mushrooms release their moisture and begin to brown and the onion softens. Add the garlic and cook for 30 seconds.
- Sprinkle the flour over the mushroom mixture and stir to coat. Slowly pour in the chicken broth and milk, stirring until smooth. Simmer gently until the sauce thickens, then remove the skillet from the heat.
- Stir in the sour cream, thyme, salt, pepper, and ¼ cup of the Parmesan. Fold in the cooked rice and chicken until evenly coated.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining Parmesan over the top.
- Bake uncovered until the casserole is bubbling around the edges and the chicken is cooked through, about 25 to 30 minutes. Let it rest for 5 minutes before serving.
Extra Tips
For the best texture, cook the rice until tender before adding it to the casserole, since it will not have enough liquid to cook through in the oven. You can assemble the casserole a day ahead and refrigerate it covered, then bake it until hot and bubbling, adding a few extra minutes if it goes into the oven cold.Course: Main Course Cuisine: American Equipment: Medium Saucepan, Large Skillet, 2-quart Baking Dish
Beef and Root Vegetable Cottage Pie
This winter cottage pie pairs savory ground beef with carrots, parsnips, and celery root beneath a fluffy mashed potato topping. The filling is hearty and gently savory, with thyme adding a cozy herbal note.
It works well for a family dinner or a make-ahead meal on a cold evening. The potato topping bakes until lightly golden, while the root vegetables keep the beef filling tender and satisfying.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 1 small parsnip, peeled and diced
- 1 cup peeled, diced celery root
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, plus more for the potatoes
- 1/4 teaspoon black pepper
- 1 1/2 pounds russet potatoes, peeled and cut into chunks
- 3 tablespoons unsalted butter
- 1/3 cup milk
Instructions
- Heat the oven to 400°F. Put the potatoes in a saucepan and cover with cold water. Bring to a boil, then simmer until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
- While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the onion, carrots, parsnip, and celery root. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 6 to 8 minutes. Stir in the tomato paste and flour, then cook for 1 minute.
- Pour in the beef broth and add the thyme, salt, and pepper. Stir well, scraping up any browned bits from the bottom of the skillet. Simmer for 5 to 7 minutes, until the vegetables are tender and the filling has thickened.
- Drain the potatoes and return them to the saucepan. Add the butter, milk, and a pinch of salt. Mash until smooth.
- Transfer the beef and vegetable filling to a baking dish. Spoon the mashed potatoes over the top and spread them into an even layer, covering the filling.
- Bake for 20 to 25 minutes, until the filling bubbles around the edges and the potato topping is lightly golden. Let the pie rest for 5 minutes before serving.
Extra Tips
Cut the root vegetables into similar-sized pieces so they soften evenly. For a make-ahead dinner, prepare the filling and mashed potatoes separately, refrigerate them, then assemble and bake until hot throughout.Course: Main Course Cuisine: British Equipment: Saucepan, Large Skillet, Baking Dish, Potato Masher
Creamy Tuna Noodle Casserole with Peas
This creamy tuna noodle casserole is a cozy winter dinner made with tender noodles, flaky tuna, and sweet peas. A simple sauce of milk and broth keeps it creamy without eggs.
It bakes under a crisp breadcrumb topping, so each serving has a soft, comforting center and a little crunch. Serve it on a busy weeknight or make it ahead for an easy family meal.
Serves 4 people.
Ingredients
- 8 ounces egg-free wide noodles
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup low-sodium chicken broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 1 cup frozen peas
- 1/2 cup shredded cheddar cheese
- 1/2 cup plain breadcrumbs
Instructions
- Heat the oven to 375°F. Grease a 2-quart baking dish. Cook the noodles in a large pot of salted water according to the package directions until just tender. Drain them and set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the milk and chicken broth until smooth.
- Stir in the Dijon mustard, garlic powder, salt, and black pepper. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon.
- Add the drained tuna, frozen peas, cooked noodles, and shredded cheddar to the sauce. Fold gently until everything is coated, then transfer the mixture to the baking dish.
- Sprinkle the breadcrumbs evenly over the top. Bake uncovered for 20 to 25 minutes, until the casserole is bubbling and the topping is golden. Let it rest for 5 minutes before serving.
Extra Tips
Use noodles labeled egg-free to keep this casserole suitable for an egg-free meal. For a softer topping, cover the dish loosely with foil for the first 15 minutes of baking, then uncover it to finish. Refrigerate leftovers promptly and reheat them covered with a splash of milk to help keep the sauce creamy.Course: Main Course Cuisine: American Equipment: Large Pot, Saucepan, Whisk, 2-Quart Baking Dish
Sausage, White Bean, and Kale Casserole
This cozy casserole pairs savory sausage with creamy white beans and tender kale in a simple tomato broth. A crisp, golden breadcrumb topping adds a satisfying contrast to the hearty filling.
It works well for a chilly weeknight dinner and is easy to bring to the table straight from the baking dish. The flavors are savory and gently herby, with a little brightness from lemon stirred in at the end.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 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
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup plain breadcrumbs
- 1 tablespoon melted butter
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
Instructions
- Heat the oven to 400°F. Lightly oil a 2-quart casserole dish.
- 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, about 6 to 8 minutes.
- Add the onion and cook until softened, about 4 minutes. Stir in the garlic and oregano, then cook for 30 seconds.
- Add the diced tomatoes, chicken broth, cannellini beans, kale, salt, and black pepper. Stir until combined and cook for 3 to 4 minutes, just until the kale begins to wilt.
- Transfer the sausage and bean mixture to the prepared casserole dish. Stir the breadcrumbs with the melted butter, then scatter the mixture evenly over the top.
- Bake uncovered for 20 to 25 minutes, until the filling is bubbling and the topping is golden. Let the casserole rest for 5 minutes, then sprinkle with parsley and lemon zest before serving.
Extra Tips
For a crisp topping, spread the breadcrumb mixture in an even layer and bake the casserole uncovered. If the kale is especially sturdy, give it an extra minute in the skillet to soften before transferring the filling to the dish.Course: Main Course Cuisine: Italian-American Equipment: Large Skillet, 2-Quart Casserole Dish, Mixing Bowl
Broccoli Cheddar Quinoa Bake
This broccoli cheddar quinoa bake makes a cozy winter meal with tender quinoa, soft broccoli, and plenty of melted cheese. A simple milk-and-broth mixture keeps the casserole moist without using eggs.
Serve it as a filling vegetarian main for a weeknight dinner or alongside a crisp salad. The top turns golden and lightly crisp, while the inside stays creamy and tender.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable broth
- 3 cups small broccoli florets
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 garlic clove, minced
- 1 cup milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/4 cup panko breadcrumbs
Instructions
- Heat the oven to 375°F. Lightly oil a 2-quart baking dish.
- Combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then cover and simmer over low heat until the quinoa is tender and the broth is absorbed, about 15 minutes.
- While the quinoa cooks, warm the olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds.
- Add the broccoli florets to the skillet with a small splash of water. Cover and steam until the broccoli is bright green and just tender, about 4 to 5 minutes.
- In a large bowl, stir together the cooked quinoa, broccoli mixture, milk, Dijon mustard, salt, black pepper, and 1 cup of the cheddar. Spoon the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the remaining 1/2 cup cheddar and the panko breadcrumbs over the top. Bake uncovered until hot and golden on top, about 20 to 25 minutes. Let it rest for 5 minutes before serving.
Extra Tips
Cut the broccoli into small, even florets so it cooks through without becoming mushy. For a softer topping, skip the panko and use the remaining cheddar alone. Store leftovers covered in the refrigerator and reheat with a splash of milk to help restore the creamy texture.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Mixing Bowl, 2-quart Baking Dish
Sweet Potato and Black Bean Enchilada Casserole
This egg-free casserole layers tender sweet potatoes, black beans, enchilada sauce, and tortillas for a hearty winter meal. It brings the cozy flavors of enchiladas to the table without needing to roll each one.
The sweet potatoes add a soft, slightly sweet contrast to the savory beans and sauce, while melted cheese makes the top comforting and bubbly. Serve it for a weeknight dinner or a casual gathering, with lime and cilantro to brighten each portion.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 (10-ounce) can enchilada sauce
- 6 small corn tortillas, cut into quarters
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 400°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the sweet potato and onion. Cook for 8 to 10 minutes, stirring occasionally, until the onion softens and the sweet potato is partly tender.
- Stir in the cumin and chili powder. Add the black beans, corn, and half of the enchilada sauce. Stir until everything is evenly coated, then remove the skillet from the heat.
- Spread a thin layer of the remaining enchilada sauce over the bottom of the baking dish. Arrange half of the tortilla pieces over the sauce, then spoon half of the sweet potato mixture on top. Repeat with the remaining tortillas and mixture, then pour the rest of the sauce evenly over the casserole.
- Sprinkle the Monterey Jack cheese over the top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the sweet potato is tender and the cheese is melted and lightly browned.
- Let the casserole rest for 5 minutes. Scatter the cilantro over the top and serve with lime wedges.
Extra Tips
Cut the sweet potato into small, even cubes so it softens at the same pace. If your corn tortillas feel dry, briefly warm them before cutting so they are easier to layer. Leftovers can be refrigerated in a covered container and reheated until hot.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Aluminum Foil
Baked Ziti with Spinach and Ricotta
This baked ziti brings together tender pasta, creamy ricotta, spinach, and tomato sauce for a hearty winter dinner. It has a soft, cheesy center and a golden layer of mozzarella on top, with no eggs needed.
It is a practical casserole for a weeknight meal or a relaxed family dinner. Assemble the ingredients in layers, bake until bubbly, and serve it warm straight from the dish.
Serves 4 people.
Ingredients
- 8 ounces ziti
- 1 tablespoon olive oil
- 3 cups baby spinach
- 1 ½ cups ricotta cheese
- 2 cups marinara sauce
- 1 ½ cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 375°F. Lightly oil a medium baking dish with a little of the measured olive oil.
- Bring a large pot of salted water to a boil and cook the ziti until just shy of tender, following the package directions. Drain well.
- While the pasta cooks, heat the remaining olive oil in a large skillet over medium heat. Add the spinach and cook, stirring, until wilted. Remove the skillet from the heat.
- In a mixing bowl, stir together the ricotta, wilted spinach, oregano, salt, and black pepper.
- Spread a thin layer of marinara sauce over the bottom of the baking dish. Add half of the ziti, then spoon over half of the remaining sauce and half of the ricotta-spinach mixture. Sprinkle with half of the Parmesan and half of the mozzarella.
- Add the remaining ziti, sauce, and ricotta-spinach mixture. Finish with the remaining Parmesan and mozzarella.
- Bake uncovered until the sauce bubbles around the edges and the cheese is melted and lightly golden, about 25 to 30 minutes. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cook the ziti just shy of tender so it keeps its shape as it bakes. If the mozzarella browns before the casserole is bubbling, loosely cover the dish with foil for the rest of the baking time.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, Mixing Bowl, Baking Dish
Shepherd’s Pie with Lentils and Mashed Potatoes
This meat-free shepherd’s pie has a savory lentil and vegetable filling beneath a soft, creamy layer of mashed potatoes. It’s a cozy casserole for cold evenings and a practical choice when you want a filling dinner made with pantry staples.
The lentils simmer with mushrooms, carrots, and herbs for a hearty, gently savory base. Golden peaks of mashed potato add a comforting finish, and the whole dish is made without eggs.
Serves 4 people.
Ingredients
- 1 pound Yukon Gold potatoes, peeled and cut into chunks
- 3 tablespoons unsalted butter, divided
- ⅓ cup milk
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 8 ounces cremini mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 cup brown or green lentils, rinsed
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 cups vegetable broth
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Heat the oven to 400°F. Put the potatoes in a saucepan and cover them with water. Bring to a boil, then simmer until the potatoes are fork-tender, about 15 to 20 minutes.
- While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the onion and carrot and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook until they have softened and released their moisture, about 6 minutes.
- Stir in the garlic, lentils, tomato paste, thyme, rosemary, and ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook until the lentils are tender, about 25 to 30 minutes. Stir occasionally and add a little water if the skillet becomes dry before the lentils are done.
- In a small bowl, mix the cornstarch with the cold water until smooth. Stir it into the lentil filling and cook for 1 to 2 minutes, until the mixture thickens. Transfer the filling to a baking dish.
- Drain the potatoes and return them to the saucepan. Mash with 2 tablespoons of the butter, the milk, and the remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper. Spoon the mashed potatoes over the lentil filling and spread them into an even layer.
- Melt the remaining 1 tablespoon of butter and brush it over the potatoes. Bake for 20 to 25 minutes, until the edges bubble and the top is lightly golden. Let the casserole stand for 5 minutes before serving.
Extra Tips
For a more textured potato topping, leave a few small lumps rather than mashing the potatoes completely smooth. You can assemble the filling and topping ahead, cover the baking dish, and refrigerate it; let it sit at room temperature while the oven heats, then bake until hot and bubbling.Course: Main Course Cuisine: British Equipment: Saucepan, Large Skillet, Baking Dish, Potato Masher
Creamy Salmon and Potato Casserole with Dill
Tender potatoes and flaky salmon bake together in a creamy dill sauce for a comforting winter meal. This casserole is egg-free and uses simple ingredients for a satisfying dinner without a complicated prep.
The potatoes turn soft and creamy as they bake, while lemon and fresh dill keep the rich sauce bright. Serve it on a chilly evening with a simple green salad or steamed vegetables.
Serves 4 people.
Ingredients
- 1½ pounds Yukon Gold potatoes, peeled and cut into ¼-inch slices
- 1 pound skinless salmon fillet, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup vegetable broth
- ½ cup sour cream
- 1 tablespoon chopped fresh dill, plus 1 teaspoon for garnish
- 1 tablespoon lemon juice
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded Gruyère cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with the olive oil.
- Place the sliced potatoes in a large saucepan and cover with water. Bring to a boil, then simmer for 6 minutes, until they are just beginning to soften. Drain well.
- Melt the butter in a saucepan over medium heat. Add the onion and cook for about 4 minutes, stirring occasionally, until softened. Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk and vegetable broth. Bring the sauce to a gentle simmer, stirring until smooth and slightly thickened. Remove it from the heat and stir in the sour cream, chopped dill, lemon juice, salt, and pepper.
- Arrange half the potatoes in the prepared baking dish. Add the salmon pieces in an even layer, then cover with the remaining potatoes. Pour the sauce over the casserole and sprinkle the Gruyère across the top.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until the potatoes are tender and the top is lightly golden. Let the casserole rest for 5 minutes, then sprinkle with the reserved dill before serving.
Extra Tips
Slice the potatoes evenly so they soften at the same rate, and check them with a knife before taking the casserole out of the oven. If the top browns before the potatoes are tender, cover the dish loosely with foil again. Serve warm so the creamy sauce stays spoonable.Course: Main Course Cuisine: American Equipment: Large Saucepan, Whisk, 9-by-13-inch Baking Dish, Aluminum Foil
Chicken Pot Pie Casserole with Biscuit Topping
This chicken pot pie casserole has a creamy filling with tender chicken, vegetables, and a golden biscuit topping. It brings the comfort of classic pot pie to the table without needing to make a separate pastry crust.
It’s a cozy choice for a cold evening or an easy family dinner. The filling is savory and creamy, while the biscuits bake up soft inside with lightly browned tops. The recipe uses refrigerated biscuits, which are typically made without eggs, but check the package label to be sure.
Serves 4 people.
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ¾ cup whole milk
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cups cooked chicken, shredded or diced
- 1½ cups frozen mixed vegetables, thawed
- 1 can (about 16 ounces) refrigerated biscuits, check label for egg-free ingredients
- 1 tablespoon melted butter
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Melt the unsalted 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 until it is evenly coated. Slowly pour in the chicken broth and milk, stirring as you go to prevent lumps. Add the dried thyme and black pepper. Cook for 3 to 5 minutes, stirring, until the sauce thickens.
- Stir the cooked chicken and thawed mixed vegetables into the sauce. Spoon the filling into the prepared baking dish and spread it into an even layer.
- Arrange the refrigerated biscuits over the filling in a single layer, leaving a little space between them so they can expand. Brush the biscuit tops with the melted butter.
- Bake for 25 to 30 minutes, until the biscuits are golden and cooked through and the filling is bubbling around the edges. Let the casserole rest for 5 minutes before serving.
Extra Tips
Thaw and drain the mixed vegetables before adding them so they do not make the filling watery. If the biscuit tops brown before they are cooked through, loosely cover the dish with foil for the rest of the bake. Check the biscuit package carefully if you need the recipe to be egg-free.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Baking Dish, Pastry Brush
Cabbage Roll Casserole with Beef and Rice
This cabbage roll casserole brings together the familiar flavors of tender cabbage rolls without the extra work of rolling each leaf. Beef, rice, and cabbage bake in a savory tomato sauce for a cozy, filling meal.
It works well for a relaxed weeknight dinner or a make-ahead family meal. The rice soaks up the tomato sauce, while the cabbage softens and the beef adds a hearty, savory bite. There are no eggs in the recipe.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup uncooked long-grain white rice, rinsed
- 1 small green cabbage, cored and chopped into bite-size pieces
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 1½ cups beef broth
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion has softened. Drain off excess fat if needed.
- Stir in the garlic, paprika, oregano, salt, and black pepper. Cook for about 30 seconds, just until fragrant.
- Add the rinsed rice, tomato sauce, diced tomatoes, and beef broth to the skillet. Stir until combined, then fold in the chopped cabbage.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Cover tightly with foil and bake for 60 minutes.
- Carefully remove the foil and check that the rice is tender. If it is still firm, cover the dish again and bake for another 10 to 15 minutes. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the cabbage into evenly sized pieces so it softens at the same rate. Keep the dish covered while baking to help the rice cook through, and check the center before serving. Leftovers can be refrigerated in a covered container and reheated with a splash of beef broth if the rice has absorbed the sauce.Course: Main Course Cuisine: American Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Butternut Squash Mac and Cheese Bake
This cozy casserole brings tender pasta and creamy cheese sauce together with sweet, roasted butternut squash. A crisp breadcrumb topping adds a satisfying contrast to the soft, cheesy center.
It makes a comforting winter main for a weeknight dinner or a casual family meal. The squash blends into the sauce for a mellow sweetness that pairs well with sharp cheddar.
Serves 4 people.
Ingredients
- 3 cups peeled, cubed butternut squash
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Gruyère cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Heat the oven to 400°F. Spread the squash in a baking dish and roast for 25 to 30 minutes, until tender when pierced with a fork.
- Meanwhile, cook the macaroni in a large pot of salted boiling water according to the package directions until just shy of tender. Drain it and set aside.
- Transfer the roasted squash to a bowl and mash until smooth. Reduce the oven temperature to 375°F.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk until smooth, then cook, stirring, until the sauce thickens slightly.
- Remove the saucepan from the heat. Stir in the mashed squash, cheddar, Gruyère, salt, pepper, and nutmeg until the cheese melts and the sauce is smooth.
- Add the drained macaroni to the sauce and stir to coat. Spoon the mixture into a baking dish.
- Toss the panko with the olive oil, then scatter it evenly over the casserole. Bake at 375°F for 20 to 25 minutes, until bubbling around the edges and golden on top. Let it rest for a few minutes before serving.
Extra Tips
For a smoother sauce, mash the squash thoroughly before adding it. If the panko browns before the casserole is bubbling, loosely cover the dish with foil for the rest of the bake. Store leftovers covered in the refrigerator and reheat until hot throughout.Course: Main Course Cuisine: American Equipment: Baking Dish, Large Pot, Saucepan, Whisk, Mixing Bowl
Pork and Sauerkraut Casserole with Potatoes
This cozy casserole brings together tender pork, tangy sauerkraut, and soft potatoes in one hearty dish. Browning the pork first adds savory flavor, while a little broth helps the ingredients bake until tender.
It works well for a chilly weeknight or a relaxed winter supper. The sauerkraut gives each bite a bright, tangy edge that balances the rich pork and potatoes.
Serves 4 people.
Ingredients
- 1½ pounds boneless pork shoulder, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 1 pound Yukon Gold potatoes, cut into ½-inch cubes
- 2 cups sauerkraut, drained
- 1 cup low-sodium chicken broth
- 1 teaspoon caraway seeds
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Heat the oven to 375°F. Pat the pork cubes dry and season them with the salt and black pepper.
- Warm the olive oil in a large skillet over medium-high heat. Brown the pork in batches, turning the pieces so they develop color on several sides. Transfer the pork to a baking dish.
- Add the sliced onion to the same skillet and cook for 3 to 4 minutes, stirring until it begins to soften. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Add the potatoes, sauerkraut, caraway seeds, and dried thyme to the baking dish. Pour the broth and onion mixture over everything, then stir gently to distribute the ingredients.
- Cover the dish tightly with foil and bake for 60 minutes. Check that the pork and potatoes are tender. If needed, cover and bake for another 10 to 15 minutes.
Extra Tips
Drain the sauerkraut well so the casserole does not become watery, but keep its tangy flavor by using it as written rather than rinsing it. Cut the potatoes into evenly sized cubes so they cook at the same rate as the pork.Course: Main Course Cuisine: American Equipment: Large Skillet, Baking Dish, Aluminum Foil
Baked Polenta Casserole with Tomato and Mozzarella
This cozy casserole layers creamy polenta with tomato sauce and melted mozzarella for a simple, satisfying winter meal. It has tender, soft layers with a lightly golden, cheesy top.
Serve it as a meatless main course on a chilly evening, or alongside a green salad. The polenta sets as it bakes, making the casserole easy to portion and serve.
Serves 4 people.
Ingredients
- 1 cup coarse or medium-grind polenta
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 8 ounces mozzarella, shredded
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped fresh basil
Instructions
- Bring the water and salt to a boil in a medium saucepan. Slowly whisk in the polenta. Reduce the heat to low and cook, stirring often, until thick and tender, following the package timing.
- While the polenta cooks, heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and oregano, then add the crushed tomatoes. Simmer for 10 minutes, stirring occasionally.
- Heat the oven to 375°F. Spread about half of the cooked polenta in a lightly oiled 8-inch square baking dish. Spoon over half of the tomato sauce, then sprinkle with half of the mozzarella.
- Add the remaining polenta in an even layer. Top with the rest of the tomato sauce and mozzarella, then sprinkle the Parmesan over the top.
- Bake until the casserole is bubbling and the cheese is melted and lightly golden, about 20 minutes. Let it rest for 10 minutes so the layers can set, then scatter the fresh basil over the top and serve.
Extra Tips
For neater portions, let the casserole rest before cutting. If your polenta thickens while you assemble the layers, spread it gently with a damp spoon. Leftovers reheat well in the oven, covered, until warmed through.Course: Main Course Cuisine: Italian Equipment: Medium Saucepan, Skillet, Whisk, 8-inch Square Baking Dish
Turkey, Cranberry, and Stuffing Casserole
This cozy casserole brings together tender turkey, tart cranberries, and savory stuffing in one easy dish. It is a handy way to use cooked turkey for a comforting winter dinner.
The stuffing turns golden on top while staying soft underneath, and a little broth keeps the casserole moist without needing eggs. Serve it as a simple main course on a chilly evening or for a small holiday meal.
Serves 4 people.
Ingredients
- 3 cups cooked turkey, cut into bite-size pieces
- 1 cup whole-berry cranberry sauce
- 1 small celery stalk, finely diced
- 1 small onion, finely diced
- 2 tablespoons butter
- 2 cups dry seasoned stuffing cubes
- 1 cup low-sodium chicken broth
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Melt the butter in a skillet over medium heat. Add the diced celery and onion, then cook for 5 to 7 minutes, stirring occasionally, until softened.
- Put the stuffing cubes in a mixing bowl. Pour in the chicken broth and add the cooked celery and onion. Stir gently until the cubes are moistened.
- Spread the turkey evenly in the prepared baking dish. Spoon the cranberry sauce over the turkey, then scatter the stuffing mixture on top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the stuffing is lightly browned and the casserole is hot throughout.
- Sprinkle with chopped parsley before serving.
Extra Tips
For a firmer, crispier topping, spread the stuffing loosely instead of pressing it down. If your cooked turkey is already salty, choose low-sodium broth and taste the seasoned stuffing before adding any extra seasoning. Refrigerate leftovers promptly and reheat them covered so the turkey stays moist.Course: Main Course Cuisine: American Equipment: 8-inch Square Baking Dish, Skillet, Mixing Bowl
