Keeping a few make-ahead meals in the freezer makes busy weeknights easier. These low-carb casseroles are practical to prep ahead, freeze, and reheat when you need a simple dinner. Here are 12 comforting recipe ideas to help make meal planning a little less stressful.
Helpful Tips Before You Start
A few simple steps can help your low carb casseroles freeze and reheat well.
Cool Before Freezing
Let the casserole cool completely before covering and freezing it. This helps prevent excess condensation and icy patches.
Choose a Freezer-Safe Dish
Use a freezer-safe baking dish or divide the casserole into individual portions. Leave a little room at the top if the casserole contains a sauce that may expand as it freezes.
Label and Date Each Casserole
Write the casserole name and freezing date on the container. Include reheating instructions so it is easy to prepare later.
Thaw Safely
For the most even reheating, thaw the casserole in the refrigerator overnight. If baking from frozen, use an oven-safe dish and allow extra cooking time.
Add Delicate Toppings Later
Cheese, crunchy toppings, and fresh herbs can lose texture in the freezer. Add them just before baking or serving when possible.
Spinach and Mushroom Sausage Breakfast Casserole
This breakfast casserole pairs savory sausage with tender mushrooms and spinach in a creamy egg base. It is a hearty, low-carb option for make-ahead breakfasts or brunch.
The top bakes up lightly golden while the center stays soft and satisfying. Prepare it ahead, then bake it when you’re ready for a warm meal that portions easily.
Serves 4 people.
Ingredients
- 8 ounces breakfast sausage
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 3 cups baby spinach
- 6 large eggs
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Cook the sausage in a large skillet over medium heat, breaking it into small pieces as it browns. Transfer the cooked sausage to a plate.
- Add the olive oil and mushrooms to the same skillet. Cook until the mushrooms have softened and released their moisture. Add the spinach and stir until wilted, then remove the skillet from the heat.
- Whisk the eggs, heavy cream, garlic powder, salt, and black pepper in a bowl until combined.
- Spread the sausage, mushrooms, and spinach evenly in the baking dish. Sprinkle the cheddar over the top, then pour the egg mixture over everything.
- Bake until the center is set and the top is lightly golden. Let the casserole rest for a few minutes before cutting into portions.
Extra Tips
For make-ahead breakfasts, assemble the casserole in the baking dish, cover, and refrigerate it before baking. If freezing it, let the baked casserole cool completely, cut it into portions, and freeze them in airtight containers. Reheat portions until hot throughout.Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl
Chicken Enchilada Cauliflower Rice Casserole
This casserole brings together tender chicken, cauliflower rice, and a smoky enchilada sauce for a hearty low-carb meal. A layer of melted cheese gives it a cozy, satisfying finish.
It works well for make-ahead dinners because you can assemble it before baking and freeze it for later. The cauliflower rice keeps the casserole lighter, while the chicken and sauce make each serving filling and flavorful.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 cups riced cauliflower, thawed and squeezed dry
- 1 cup red enchilada sauce
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken, salt, pepper, cumin, and chili powder. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add the onion and red bell pepper to the skillet. Cook for 3 to 4 minutes, until they begin to soften.
- Stir in the cauliflower rice and enchilada sauce. Cook for 2 minutes, stirring until everything is evenly coated.
- Transfer the mixture to the baking dish and spread it in an even layer. Sprinkle the remaining Monterey Jack over the top.
- Bake for 20 to 25 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 baking, cover it tightly, and freeze it. Thaw it in the refrigerator before baking, and make sure the center is hot and bubbling before serving. Squeezing excess moisture from the thawed cauliflower rice helps keep the casserole from becoming watery.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-quart Baking Dish
Broccoli Cheddar Chicken Casserole
This make-ahead casserole brings tender chicken and broccoli together in a creamy cheddar sauce, with a golden, cheesy top. It is low in carbs and easy to portion for a family meal or a freezer stash.
The sauce is savory and smooth, while the broccoli stays tender and the cheese adds a rich finish. Assemble it ahead, then bake when you need a comforting dinner.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 4 cups broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces cream cheese, softened
- ½ cup heavy cream
- 1½ cups shredded sharp cheddar cheese, divided
- ¼ teaspoon paprika
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart casserole dish.
- Bring a pot of water to a boil. Add the broccoli and cook for 2 minutes, then drain well. This brief blanch helps the broccoli turn tender without becoming too soft in the casserole.
- Heat the olive oil in a large skillet over medium heat. Add the chicken, garlic powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned on the outside. It does not need to be fully cooked through yet.
- In a mixing bowl, stir the softened cream cheese and heavy cream until smooth. Mix in 1 cup of the cheddar.
- Add the chicken and drained broccoli to the cheese mixture. Stir to coat, then transfer everything to the prepared casserole dish. Sprinkle the remaining ½ cup cheddar and the paprika over the top.
- Bake uncovered until the chicken is cooked through and the sauce is bubbling, about 25 to 30 minutes. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a freezer meal, assemble the casserole in a freezer-safe dish without baking, cover it tightly, and freeze. Thaw it in the refrigerator before baking, and check that the chicken is fully cooked before serving. Drain the broccoli thoroughly so the sauce stays creamy rather than watery.Course: Main Course Cuisine: American Equipment: Pot, Large Skillet, Mixing Bowl, 2-Quart Casserole Dish
Eggplant Lasagna with Ground Beef
This casserole layers tender eggplant with a savory ground beef and tomato sauce, then finishes with creamy ricotta and melted mozzarella. It brings the cozy feel of lasagna without pasta.
Make it ahead for a low-carb family dinner or freeze it for a busy night. The eggplant softens as it bakes, while roasting it first helps keep the layers from becoming watery.
Serves 4 people.
Ingredients
- 2 medium eggplants, cut lengthwise into ¼-inch slices
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 1 cup ricotta cheese
- 1 large egg
- 1½ cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
Instructions
- Heat the oven to 400°F. Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with ¼ teaspoon of the salt. Roast for 15 to 20 minutes, turning once, until tender and lightly browned. Set aside, then reduce the oven temperature to 375°F.
- While the eggplant roasts, cook the ground beef and onion in a large skillet over medium heat. Break up the beef as it cooks. When the beef is browned and the onion is soft, drain off excess fat if needed.
- Stir the garlic into the skillet and cook for 30 seconds. Add the crushed tomatoes, oregano, remaining ¼ teaspoon salt, and black pepper. Simmer for 5 minutes, stirring occasionally, then remove the skillet from the heat.
- In a bowl, mix the ricotta, egg, and ½ cup of the mozzarella until combined.
- Spread a thin layer of the beef sauce in a baking dish. Add a layer of roasted eggplant, then spread on some of the ricotta mixture and beef sauce. Repeat the layers, finishing with the remaining sauce. Sprinkle the remaining 1 cup mozzarella and the Parmesan over the top.
- Bake for 25 to 30 minutes, until the casserole is bubbling and the cheese is melted and golden in spots. Let it rest for 10 minutes before cutting into portions.
Extra Tips
For make-ahead meals, assemble the casserole in a freezer-safe baking dish and freeze it before baking. Thaw it in the refrigerator before baking, and allow extra time in the oven if the center is still cold. Roasting the eggplant first is worth the extra step because it helps the finished layers stay firm instead of watery.Course: Main Course Cuisine: Italian Equipment: Baking Sheet, Large Skillet, Mixing Bowl, Baking Dish
Buffalo Chicken Spaghetti Squash Casserole
This casserole combines tender spaghetti squash with shredded chicken, tangy buffalo sauce, and creamy ranch dressing. A layer of melted cheddar brings it all together for a hearty, low-carb meal with a little heat.
It’s a handy make-ahead option for busy weeknights or a cozy weekend dinner. The squash stays tender, while the chicken filling is creamy, savory, and easy to adjust to your preferred spice level.
Serves 4 people.
Ingredients
- 1 medium spaghetti squash, about 3 pounds
- 1 tablespoon olive oil
- 2 cups cooked, shredded chicken
- ½ cup buffalo sauce
- ¼ cup ranch dressing
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese, divided
- 2 green onions, thinly sliced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Heat the oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then season with the salt and black pepper.
- Place the squash halves cut-side down on a baking sheet. Roast until the flesh is tender and separates easily into strands with a fork, about 35 to 45 minutes. Let the squash cool enough to handle.
- Use a fork to scrape the squash into strands. Transfer them to a clean kitchen towel and gently squeeze out excess moisture. This helps keep the casserole from turning watery.
- Reduce the oven temperature to 375°F. In a large bowl, stir together the shredded chicken, buffalo sauce, ranch dressing, garlic powder, and half of the cheddar. Fold in the squash strands until evenly coated.
- Spoon the mixture into a baking dish and spread it into an even layer. Sprinkle the remaining cheddar over the top.
- Bake until the casserole is heated through and the cheese is melted and lightly golden, about 20 to 25 minutes. Scatter the sliced green onions over the top before serving.
Extra Tips
For make-ahead meals, assemble the casserole in a freezer-safe baking dish, wrap it tightly, and freeze it before baking. Thaw it in the refrigerator before reheating or baking until hot throughout. If you like a milder casserole, use a little less buffalo sauce and add ranch dressing to taste.Course: Main Course Cuisine: American Equipment: Baking Sheet, Large Bowl, Baking Dish
Zucchini Pizza Casserole with Italian Sausage
This low-carb casserole brings pizza-night flavors to a cozy, make-ahead meal. Italian sausage, marinara, mozzarella, and familiar pizza seasonings make each serving hearty and satisfying.
The zucchini is salted and drained before baking, which helps keep the casserole from turning watery. Assemble it ahead, freeze it, and bake it when you want an easy weeknight dinner.
Serves 4 people.
Ingredients
- 2 medium zucchini, sliced into ¼-inch rounds
- ½ teaspoon salt
- 1 pound Italian sausage, casings removed
- 1 cup low-carb marinara sauce
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- 1½ cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Arrange the zucchini slices on paper towels and sprinkle them with the salt. Let them sit for 15 minutes, then pat them dry to remove excess moisture.
- While the zucchini drains, cook the Italian sausage in a large skillet over medium heat. Break it into small crumbles as it cooks. When fully browned, drain off any excess grease.
- Stir the marinara sauce, Italian seasoning, and garlic powder into the cooked sausage. Simmer for 2 minutes, then remove the skillet from the heat.
- Arrange half of the zucchini in a lightly greased 8-inch square baking dish. Spoon half of the sausage mixture over it and sprinkle with ½ cup mozzarella. Repeat with the remaining zucchini and sausage mixture, then top with the remaining 1 cup mozzarella and the Parmesan.
- Bake uncovered for 25 to 30 minutes, until the cheese is melted and bubbling and the zucchini is tender. Let the casserole rest for 5 minutes before serving.
- To make it ahead for the freezer, assemble the casserole in a freezer-safe baking dish and let the cooked sausage mixture cool before layering. Cover tightly and freeze. Thaw in the refrigerator before baking as directed.
Extra Tips
For the best texture, pat the salted zucchini thoroughly dry before assembling the casserole. If baking from frozen, thaw it in the refrigerator first so it heats evenly, and bake until hot and bubbling in the center.Course: Main Course Cuisine: Italian-American Equipment: Paper Towels, Large Skillet, 8-inch Square Baking Dish, Oven
Greek-Style Chicken Casserole with Artichokes and Feta
This casserole brings together tender chicken, artichoke hearts, lemon, oregano, and briny feta for a Greek-inspired meal with bright, savory flavor. Cauliflower rice makes it hearty while keeping it low in carbs.
It works well as a make-ahead dinner for busy evenings. Assemble and freeze it before baking, then thaw it in the refrigerator before cooking for an easy meal with a creamy, tender texture and a golden feta topping.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 12 ounces frozen cauliflower rice, thawed and squeezed dry
- 1 can (14 ounces) artichoke hearts in water, drained and quartered
- 1/2 cup plain Greek yogurt
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 3/4 cup crumbled feta cheese, divided
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, salt, pepper, and oregano. Cook, stirring occasionally, until the chicken is lightly browned on the outside. It does not need to be fully cooked yet.
- Add the garlic and cook for about 30 seconds, stirring so it does not burn. Remove the skillet from the heat.
- In a large bowl, whisk together the Greek yogurt, egg, lemon juice, and lemon zest. Stir in the squeezed-dry cauliflower rice, artichoke hearts, cooked chicken, and 1/2 cup of the feta.
- Transfer the mixture to a lightly greased 2-quart casserole dish and spread it evenly. Sprinkle the remaining 1/4 cup feta over the top.
- To bake now, heat the oven to 375°F. Bake uncovered for 30 to 35 minutes, until the center is hot and the chicken is fully cooked. Let it rest for 5 minutes before serving.
- To freeze for later, assemble the casserole in a freezer-safe dish, wrap it tightly, and freeze before baking. Thaw it overnight in the refrigerator, then bake uncovered at 375°F until hot in the center and the chicken is fully cooked. The baking time may be longer if the dish is still cold.
Extra Tips
Squeeze as much moisture as possible from the thawed cauliflower rice to help the casserole set instead of turning watery. For make-ahead portions, divide the mixture among smaller freezer-safe dishes and thaw each one in the refrigerator before baking.Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, Large Bowl, 2-Quart Casserole Dish
Creamy Tuna and Cauliflower Bake
This creamy tuna and cauliflower bake is a comforting, low-carb casserole with tender cauliflower, flaky tuna, and a cheesy sauce. A crisp, golden top adds a little contrast to its soft, creamy center.
It works well for make-ahead meals when you want a filling dinner without pasta or rice. Assemble it ahead and bake when you’re ready to serve, or freeze it for another meal.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into bite-size florets
- 2 tablespoons butter
- 2 tablespoons almond flour
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/2 cups shredded cheddar cheese, divided
- 2 cans (5 ounces each) tuna, drained and flaked
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Grease a medium baking dish.
- Steam the cauliflower florets until just tender, about 6 to 8 minutes. Drain them well, then set aside. Removing excess water helps keep the casserole creamy rather than watery.
- Melt the butter in a saucepan over medium heat. Whisk in the almond flour and cook for 1 minute. Gradually whisk in the heavy cream until smooth.
- Stir in the Dijon mustard, garlic powder, salt, and black pepper. Simmer gently, stirring often, until the sauce thickens enough to coat a spoon. Remove it from the heat and stir in 1 cup of the cheddar.
- Add the drained cauliflower and flaked tuna to the baking dish. Pour the cheese sauce over them and gently mix to coat. Sprinkle the remaining cheddar and Parmesan evenly over the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese topping is golden. Let it rest for 5 minutes before serving.
Extra Tips
For a make-ahead meal, assemble the casserole, cover it, and refrigerate it before baking. If baking it straight from the refrigerator, allow a little extra time in the oven and check that the center is hot. For freezing, cool the baked casserole completely, portion it into airtight containers, and thaw overnight in the refrigerator before reheating.Course: Main Course Cuisine: American Equipment: Steamer, Saucepan, Whisk, Baking Dish
Unstuffed Cabbage Roll Casserole with Ground Turkey
This casserole brings the cozy flavors of cabbage rolls to the table without the work of stuffing individual leaves. Ground turkey, tender cabbage, and a tomato-based sauce bake together in one dish.
It works well for make-ahead meals because it reheats easily and freezes in portions. Expect a hearty, savory casserole with soft cabbage and a little tang from the tomatoes and vinegar.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 small head green cabbage, cored and thinly sliced, about 6 cups
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- ½ cup beef broth
- 1 tablespoon apple cider vinegar
- ½ cup shredded mozzarella
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 the meat is no longer pink and the onion has softened.
- Stir in the garlic, paprika, oregano, salt, and black pepper. Cook for about 30 seconds, stirring so the garlic does not burn.
- Add the sliced cabbage, diced tomatoes, tomato sauce, beef broth, and apple cider vinegar. Stir well and cook for 5 to 7 minutes, until the cabbage starts to soften.
- Transfer the mixture to the prepared casserole dish and spread it evenly. Cover the dish with foil and bake for 30 minutes.
- Remove the foil and sprinkle the mozzarella evenly over the casserole. Bake uncovered for 10 to 15 minutes, until the cabbage is tender and the cheese is melted. Let it rest for a few minutes before serving.
Extra Tips
For make-ahead meals, assemble the casserole through the point before baking, then cool it and freeze it in a freezer-safe dish. Thaw it in the refrigerator before baking, and add the mozzarella near the end so it melts without overbrowning. If the cabbage releases extra liquid, let the casserole rest briefly before serving.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-quart Casserole Dish, Aluminum Foil
Pesto Salmon and Green Bean Casserole
This casserole pairs tender salmon and crisp-tender green beans with basil pesto and a golden, cheesy topping. It has a savory, herby flavor with a creamy finish, without relying on pasta or grains.
Assemble it ahead for an easy low-carb meal on a busy night. For the best texture, freeze the casserole before baking, then thaw it in the refrigerator before it goes in the oven.
Serves 4 people.
Ingredients
- 1 pound skinless salmon fillet, cut into 1-inch pieces
- 12 ounces fresh green beans, trimmed and cut in half
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup basil pesto
- ½ cup heavy cream
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
Instructions
- Heat the oven to 375°F. Lightly grease a medium baking dish.
- Place the green beans in a saucepan of boiling water and cook for 3 minutes. Drain well, then transfer them to the baking dish.
- In a bowl, toss the salmon pieces with the olive oil, salt, and black pepper. Arrange the salmon over the green beans.
- Stir the pesto and heavy cream together in a small bowl. Pour the mixture evenly over the salmon and green beans.
- Sprinkle the mozzarella and Parmesan over the top. Bake for 20 to 25 minutes, until the salmon is cooked through and the cheese is melted and golden in spots.
- Let the casserole rest for 5 minutes before serving so the sauce can settle.
Extra Tips
For a make-ahead meal, assemble the casserole without baking, cover it tightly, and freeze it. Thaw it overnight in the refrigerator before baking, and check that the salmon is cooked through before serving. Drain the blanched green beans well so the pesto cream sauce stays rich rather than watery.Course: Main Course Cuisine: Italian Equipment: Saucepan, Medium Baking Dish, Mixing Bowl
Mexican Beef and Pepper Cauliflower Casserole
This make-ahead casserole pairs seasoned ground beef and sweet bell peppers with cauliflower rice for a hearty, low-carb meal. It’s a practical choice for busy weeknights, and the portions freeze well for later.
Tomato, cumin, and chili powder bring a warm Mexican-inspired flavor, while melted cheddar adds a savory finish. The cauliflower stays tender beneath the beef and pepper mixture, making each serving filling without feeling heavy.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup no-sugar-added tomato sauce
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Grease a 2-quart baking dish. Pulse the cauliflower florets in a food processor until they resemble rice. If needed, work in batches.
- 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 is softened. Drain any excess fat.
- Add the red and green bell peppers, garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 3 to 4 minutes, stirring, until the peppers begin to soften.
- Stir in the tomato sauce and cauliflower rice. Cook for 2 to 3 minutes, just until everything is evenly combined and warmed through.
- Spoon the mixture into the prepared baking dish. Sprinkle with 3/4 cup of the cheddar cheese. Bake uncovered for 20 minutes, then add the remaining cheese and bake for about 5 minutes more, until melted and bubbling.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
For make-ahead meals, cool the baked casserole completely, portion it into freezer-safe containers, and freeze. Thaw portions in the refrigerator before reheating until hot throughout. If you prefer a milder flavor, reduce the chili powder slightly, or use the full amount for a warmer finish.Course: Main Course Cuisine: Mexican Equipment: Food Processor, Large Skillet, 2-Quart Baking Dish, Oven
Creamy Chicken and Brussels Sprouts Casserole
This make-ahead casserole brings tender chicken and roasted Brussels sprouts together in a creamy, cheesy sauce. It is a filling low-carb meal that works well for busy weeknights or a freezer meal you can prepare in advance.
The sprouts turn lightly browned around the edges, while the chicken stays moist beneath a golden topping of Parmesan and mozzarella. A little Dijon adds savory depth without overpowering the creamy sauce.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 4 ounces cream cheese, softened
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Heat the oven to 400°F. Arrange the halved Brussels sprouts in a baking dish, drizzle with olive oil, and season with half the salt and half the black pepper. Roast for 15 minutes, until they begin to soften and brown at the edges.
- Meanwhile, season the chicken pieces with the remaining salt and black pepper and the garlic powder. In a bowl, stir together the softened cream cheese, heavy cream, and Dijon mustard until mostly smooth.
- Take the dish from the oven and add the seasoned chicken among the Brussels sprouts. Spoon the cream cheese mixture over the chicken and vegetables, then stir gently to coat everything evenly.
- Sprinkle the mozzarella and Parmesan over the top. Return the dish to the oven and bake for 20 to 25 minutes, until the chicken is cooked through and the cheese is golden in spots. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a freezer-friendly make-ahead meal, assemble the casserole through the step before baking, cover it tightly, and freeze it. Thaw it in the refrigerator before baking, and check that the chicken is cooked through before serving. If the top browns before the center is ready, loosely cover the dish with foil.Course: Main Course Cuisine: American Equipment: Baking Dish, Mixing Bowl
