Cold winter days call for cozy casseroles that are filling without feeling too rich. These healthy recipes skip the heavy cream and use simple ingredients to bring plenty of flavor and comfort to the table. Whether you need an easy weeknight dinner or a make-ahead meal, you’ll find practical ideas for the season.
Helpful Tips Before You Start
A few simple choices can help keep winter casseroles hearty without relying on heavy cream.
Use Broth for a Lighter Base
Low-sodium chicken or vegetable broth adds moisture and savory flavor. Measure carefully so the casserole doesn’t turn watery.
Thicken with Beans or Vegetables
Pureed white beans, cooked squash, or cauliflower can make a sauce creamy without heavy cream. Blend them with broth until smooth.
Choose Cheese for Flavor
A modest amount of sharp cheddar or Parmesan can add plenty of flavor. Shred it yourself for a smoother melt.
Cook Watery Vegetables First
Mushrooms, spinach, and zucchini release moisture as they bake. Sauté or drain them before adding them to the casserole.
Check for Doneness Before Serving
Casseroles with broth-based sauces may need a few minutes to rest after baking. Letting them stand helps the sauce settle and makes serving easier.
Chicken and Wild Rice Casserole with Mushrooms and Spinach
This cozy casserole brings together tender chicken, nutty wild rice, earthy mushrooms, and fresh spinach in a creamy sauce without heavy cream. A little Parmesan adds savory flavor, while the oven gives the top a lightly golden finish.
It works well for a relaxed winter dinner or a make-ahead meal for a busy weeknight. The rice and vegetables make it hearty, and the sauce keeps each serving moist without feeling too rich.
Serves 4 people.
Ingredients
- 1 cup wild rice blend, rinsed
- 2 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup low-fat milk
- 3 cups baby spinach
- ½ cup grated Parmesan cheese, divided
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 375°F. Cook the wild rice blend in the chicken broth according to the package directions until tender. If any broth remains, drain it.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until browned on the outside and cooked through. Transfer the chicken to a plate.
- Add the mushrooms and onion to the same skillet. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms have released their moisture and the onion is softened. Stir in the garlic, thyme, salt, and black pepper, and cook for 30 seconds.
- Sprinkle the flour over the vegetables and stir until evenly coated. Slowly pour in the milk while stirring. Simmer for 2 to 3 minutes, until the sauce thickens.
- Stir in the spinach and cook just until wilted. Return the chicken to the skillet, then fold in the cooked wild rice and ¼ cup of the Parmesan.
- Transfer the mixture to a lightly greased baking dish. Sprinkle the remaining Parmesan over the top. Bake for 15 to 20 minutes, until hot and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Check the rice blend’s package directions, since wild rice blends can vary in cooking time and liquid needs. For a make-ahead dinner, cook the rice and chicken mixture, assemble it in the baking dish, cover, and refrigerate; let the dish sit at room temperature briefly before baking, and add a few extra minutes if it is still cold in the center.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Baking Dish
Turkey, Sweet Potato, and Black Bean Enchilada Casserole
This cozy casserole layers tender sweet potato, seasoned turkey, black beans, tortillas, and enchilada sauce for a hearty winter dinner without heavy cream. A little melted cheese on top brings everything together.
It works well for a weeknight meal or a relaxed weekend supper. Expect a savory, mildly smoky filling with soft sweet potato and creamy beans in every scoop.
Serves 4 people.
Ingredients
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can red enchilada sauce
- 6 small corn tortillas, cut into strips
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro, for topping
Instructions
- Heat the oven to 400°F. Place the sweet potato cubes in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave for 4 to 5 minutes, until just starting to soften. Drain any remaining water.
- Meanwhile, warm the olive oil in a large skillet over medium heat. Add the ground turkey and diced onion. Cook for 6 to 8 minutes, breaking up the turkey, until it is cooked through and the onion has softened.
- Stir in the cumin, chili powder, smoked paprika, and salt. Add the black beans, softened sweet potato, and enchilada sauce. Stir gently until everything is coated, taking care not to mash the sweet potato.
- Spread half of the turkey mixture in a baking dish. Arrange half of the tortilla strips over it, then repeat with the remaining turkey mixture and tortilla strips. Sprinkle the Monterey Jack cheese evenly over the top.
- Bake uncovered for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese has melted. Let it rest for 5 minutes, then sprinkle with the cilantro before serving.
Extra Tips
For a softer casserole, make sure the tortilla strips are tucked into the sauce rather than left dry on top. You can assemble the layers ahead and refrigerate the dish, then bake it until hot and bubbling, adding a few extra minutes if it goes into the oven cold.Course: Main Course Cuisine: Mexican Equipment: Microwave-Safe Bowl, Large Skillet, Baking Dish
Lentil and Root Vegetable Shepherd’s Pie
This cozy casserole layers tender lentils and winter root vegetables under a fluffy potato topping. It makes a hearty meat-free main course that fits chilly weeknights and relaxed family dinners.
The filling is savory, earthy, and lightly herbed, while the mashed potato topping turns golden in the oven. A little milk and olive oil keep the topping creamy without heavy cream.
Serves 4 people.
Ingredients
- 1 pound Yukon Gold potatoes, peeled and cut into chunks
- 2 tablespoons olive oil, divided
- ¼ cup milk
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper, divided
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 1 medium parsnip, peeled and diced
- 2 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 2½ cups low-sodium vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 cup frozen peas
Instructions
- Heat the oven to 400°F. Place the potatoes in a saucepan and cover with 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 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion, carrots, and parsnip. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic and tomato paste. Cook for 1 minute, then add the lentils, vegetable broth, thyme, and smoked paprika. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25 to 30 minutes, stirring now and then, until the lentils are tender and most of the liquid has been absorbed.
- Drain the potatoes and return them to the saucepan. Mash with the milk, the remaining 1 tablespoon of olive oil, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper until smooth.
- Stir the frozen peas into the lentil mixture. Spoon the filling into a baking dish and spread it evenly. Cover with the mashed potatoes, spreading them to the edges. Use a fork to make a few ridges across the top.
- Bake for 20 to 25 minutes, until the filling is bubbling at the edges and the potato topping is lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
If the lentil filling still looks quite wet after simmering, cook it for a few extra minutes before adding the peas so the pie holds its shape when served. For a make-ahead meal, prepare the filling and mashed potatoes separately, refrigerate them, then assemble and bake until hot throughout.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Potato Masher, Baking Dish
Baked Salmon, Farro, and Broccoli Casserole
This cozy casserole brings together flaky salmon, chewy farro, and tender broccoli in one satisfying bake. A light lemon-and-Dijon sauce keeps it flavorful without heavy cream.
It works well for a weeknight dinner or a relaxed winter meal. The top turns lightly golden, while the salmon stays moist and the farro gives each serving a hearty texture.
Serves 4 people.
Ingredients
- 1 cup pearled farro, rinsed
- 2 cups low-sodium vegetable broth
- 4 cups small broccoli florets
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 lemon, zested and juiced
- 1 teaspoon dried dill
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pound skinless salmon fillet, cut into 1-inch pieces
- ½ cup finely grated Parmesan cheese
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Combine the farro and vegetable broth in a saucepan. Bring to a boil, then reduce the heat and simmer until the farro is tender but still chewy, following the package timing. Drain any excess broth.
- Meanwhile, steam the broccoli until bright green and just tender, about 3 to 4 minutes. Set it aside.
- Warm the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds, then remove the skillet from the heat.
- In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon zest, lemon juice, dried dill, salt, and pepper. Stir in the cooked onion and garlic, followed by the drained farro and broccoli.
- Fold the salmon pieces gently into the mixture. Transfer everything to the prepared baking dish and spread it into an even layer. Sprinkle the Parmesan over the top.
- Bake uncovered until the salmon is opaque and flakes easily and the casserole is bubbling around the edges, about 18 to 22 minutes. Let it rest for 5 minutes before serving.
Extra Tips
Keep the broccoli slightly firm after steaming so it holds its shape in the bake, and fold the salmon in gently to help the pieces stay intact. If the casserole is chilled before baking, let the dish sit at room temperature while the oven heats and allow extra time in the oven until the center is hot.Course: Main Course Cuisine: Mediterranean Equipment: Saucepan, Steamer Basket, Skillet, Mixing Bowl, 9-by-13-Inch Baking Dish
Butternut Squash, Kale, and White Bean Gratin
This cozy gratin pairs sweet, tender butternut squash with hearty white beans and earthy kale. A crisp breadcrumb topping adds texture without relying on heavy cream.
Serve it as a satisfying vegetarian main on a chilly evening, or as a side for a winter meal. Garlic, thyme, and a little Parmesan bring savory flavor to the creamy beans and soft squash.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 medium butternut squash, peeled, seeded, and cut into ½-inch cubes
- ½ cup low-sodium vegetable broth
- 1 can (15 ounces) white beans, drained and rinsed
- 4 cups chopped kale, tough stems removed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese, divided
- ½ cup whole-wheat breadcrumbs
Instructions
- Heat the oven to 400°F. Lightly oil a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened. Stir in the garlic and thyme and cook for 30 seconds.
- Add the squash and vegetable broth. Cover the skillet and cook for 8 to 10 minutes, stirring once, until the squash is beginning to soften but still holds its shape.
- Stir in the white beans, kale, salt, and black pepper. Cover and cook for 3 to 4 minutes, until the kale wilts. Stir in ¼ cup of the Parmesan.
- Transfer the mixture to the prepared baking dish. In a small bowl, combine the breadcrumbs with the remaining ¼ cup Parmesan, then scatter the mixture evenly over the top.
- Bake uncovered for 20 to 25 minutes, until the squash is tender and the topping is golden. Let the gratin rest for 5 minutes before serving.
Extra Tips
Cut the squash into evenly sized cubes so they soften at the same rate. If the kale is especially sturdy, give it an extra minute in the covered skillet before transferring the mixture to the baking dish.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-quart Baking Dish, Small Bowl
Lighter Sausage, Cabbage, and Apple Casserole
This cozy casserole pairs lean sausage with tender cabbage and sweet-tart apples for a hearty winter meal without heavy cream. A small amount of broth keeps everything moist while letting the ingredients’ own flavors shine.
It works well for an easy family dinner or a make-ahead meal on a chilly evening. Expect savory sausage, soft cabbage, and apples that hold their shape while adding a gentle sweetness.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean chicken or turkey sausage, casings removed
- 1 medium yellow onion, thinly sliced
- 1 medium green cabbage, cored and thinly sliced, about 6 cups
- 2 medium firm apples, cored and sliced
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
- Heat 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 sausage and cook, breaking it into small pieces, until browned and cooked through. Transfer it to a plate.
- Add the sliced onion to the same skillet. Cook for 3 to 4 minutes, stirring, until softened. Add the cabbage, thyme, black pepper, and salt. Cook for 5 to 7 minutes, stirring occasionally, until the cabbage begins to wilt.
- Stir in the chicken broth, Dijon mustard, and apple cider vinegar. Scrape up any browned bits from the skillet, then remove it from the heat.
- Arrange half the cabbage mixture in the baking dish. Scatter half the apples and sausage over it. Repeat with the remaining cabbage, apples, and sausage.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cabbage is tender and the apples are soft but still hold their shape. Let the casserole rest for 5 minutes before serving.
Extra Tips
Use firm apples such as Honeycrisp or Granny Smith so they keep their shape in the oven. For a milder, sweeter result, choose chicken sausage with a simple herb seasoning. Refrigerate leftovers and reheat them covered in the oven with a small splash of broth to keep the cabbage moist.Course: Main Course Cuisine: American Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Cauliflower and Chickpea Tikka Masala Casserole
This casserole brings the warm spices and tomato-rich flavor of tikka masala together with tender cauliflower and hearty chickpeas. Coconut milk makes the sauce creamy without using heavy cream.
It works well for a cozy weeknight dinner or a make-ahead meal. The cauliflower softens as it bakes, while the chickpeas soak up the fragrant sauce.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into bite-size florets
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
- ¾ cup full-fat coconut milk
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro, for serving
- 1 lime, cut into wedges, for serving
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 to 6 minutes, stirring now and then, until softened.
- Stir in the garlic and ginger. Cook for about 30 seconds, then add the tomato paste, garam masala, cumin, paprika, and turmeric. Stir for another 30 seconds to coat the onion and bring out the spices’ aroma.
- Add the diced tomatoes, chickpeas, coconut milk, salt, and black pepper. Stir until combined, then remove the skillet from the heat.
- Arrange the cauliflower florets in the prepared baking dish. Pour the chickpea and tomato mixture over them, and stir gently so the cauliflower is coated. Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake for 15 to 20 minutes more, until the cauliflower is tender when pierced with a fork and the sauce is bubbling. Let the casserole rest for 5 minutes, then scatter the cilantro over the top and serve with lime wedges.
Extra Tips
For more tender cauliflower, cut the florets into similar-sized pieces so they bake evenly. If you like a brighter finish, squeeze lime over each serving just before eating. Store leftovers in a covered container in the refrigerator and reheat gently until hot.Course: Main Course Cuisine: Indian Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Whole-Wheat Pasta Casserole with Chicken, Artichokes, and Lemon
This casserole brings together hearty whole-wheat pasta, tender chicken, and artichoke hearts in a light lemony sauce. It skips heavy cream but still bakes up moist and satisfying, with a golden Parmesan topping.
It works well for a cozy weeknight dinner or a make-ahead winter meal. Lemon zest and juice brighten the savory flavors, while spinach adds color and softens into the pasta as it bakes.
Serves 4 people.
Ingredients
- 8 ounces whole-wheat penne
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 3 cups baby spinach
- 1 cup low-sodium chicken broth
- ½ cup plain Greek yogurt
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup grated Parmesan cheese, divided
- ¼ cup whole-wheat breadcrumbs
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish. Bring a large pot of salted water to a boil, cook the penne until just shy of al dente according to the package directions, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Season the chicken with ½ teaspoon of the salt and the black pepper. Add it to the skillet and cook, stirring occasionally, until lightly browned and cooked through. Transfer the chicken to a plate.
- Add the garlic to the same skillet and cook for about 30 seconds, stirring so it does not brown. Stir in the chicken broth, remaining ½ teaspoon salt, lemon zest, and lemon juice. Remove the skillet from the heat and whisk in the Greek yogurt until smooth.
- Add the drained pasta, chicken, artichoke hearts, and spinach to the skillet. Stir until the spinach begins to wilt and everything is coated with the sauce. Mix in ¼ cup of the Parmesan.
- Spoon the mixture into the prepared baking dish. Combine the breadcrumbs with the remaining ¼ cup Parmesan and sprinkle evenly over the top.
- Bake uncovered for 20 to 25 minutes, until the casserole is bubbling at the edges and the topping is golden. Let it rest for 5 minutes before serving.
Extra Tips
Cook the pasta just shy of al dente so it stays firm after baking. For a brighter finish, add a small squeeze of lemon juice at the table. If preparing the casserole ahead, keep the breadcrumb topping separate and add it just before baking.Course: Main Course Cuisine: Mediterranean Equipment: Large Pot, Large Skillet, 2-Quart Baking Dish, Whisk
Quinoa, Brussels Sprouts, and Cranberry Casserole
This cozy casserole pairs fluffy quinoa with tender Brussels sprouts and tart cranberries for a filling winter meal. Toasted pecans add a little crunch, while a simple broth-based bake keeps the dish satisfying without heavy cream.
Serve it as a vegetarian main for a weeknight dinner or bring it to a holiday table as a hearty side. A touch of maple syrup balances the cranberries, and a sprinkle of Parmesan adds a savory finish.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 ¾ cups vegetable broth
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ cup dried cranberries
- ¼ cup chopped pecans
- 1 tablespoon maple syrup
- ⅓ cup grated Parmesan cheese
Instructions
- Heat the oven to 400°F. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then cover and simmer over low heat for about 15 minutes, until the quinoa is tender and the liquid is absorbed.
- While the quinoa cooks, place the Brussels sprouts in a baking dish. Toss them with the olive oil, salt, black pepper, and dried thyme, then spread them in an even layer.
- Roast the Brussels sprouts for 15 minutes, until beginning to soften and brown at the edges. Remove the dish from the oven.
- Add the cooked quinoa, dried cranberries, chopped pecans, and maple syrup to the baking dish. Stir gently to combine, then spread the mixture evenly.
- Sprinkle the Parmesan over the casserole. Return the dish to the oven and bake for 10 to 12 minutes, until hot throughout and lightly golden on top.
Extra Tips
For a softer texture, cover the casserole with foil for the final bake, then uncover it for the last few minutes to brown the cheese. Let it rest for a few minutes before serving so the quinoa settles and the casserole is easier to portion.Course: Main Course Cuisine: American Equipment: Medium Saucepan, Baking Dish, Measuring Cups and Spoons
Beef and Barley Casserole with Carrots and Tomatoes
This cozy casserole pairs tender beef and chewy barley with sweet carrots and tomatoes. It gets its rich, savory flavor from slow baking with broth and herbs, not heavy cream.
It is a warming choice for a chilly weeknight or a relaxed weekend dinner. The barley absorbs the tomato-infused broth as it cooks, making the dish hearty and satisfying without a creamy sauce.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into bite-size pieces
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 cloves garlic, minced
- 1 cup pearl barley, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 3 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Add the beef in a single layer. Brown it on all sides, working in batches if needed, then transfer it to a plate.
- Add the onion and carrots to the same pan. Cook for about 5 minutes, stirring occasionally, until the onion begins to soften. Add the garlic and cook for 30 seconds.
- Stir in the rinsed barley, diced tomatoes with their juices, beef broth, thyme, bay leaf, salt, and black pepper. Return the beef and any juices on the plate to the pan.
- Bring the mixture to a gentle simmer. Cover the pan with a lid or foil and bake for 1 hour and 15 minutes.
- Check that the barley is tender and the beef is fork-tender. If the mixture looks dry before the barley is cooked, stir in a little hot water or broth. Remove the bay leaf before serving.
Extra Tips
For a softer texture, let the casserole rest covered for 10 minutes before serving so the barley can absorb more broth. If making it ahead, keep in mind that the barley will continue to thicken the casserole as it sits, so stir in a splash of broth when reheating.Course: Main Course Cuisine: American Equipment: Oven-Safe Skillet or Dutch Oven, Cutting Board, Knife
Polenta Casserole with Roasted Eggplant and Tomato
This cozy casserole layers creamy polenta with roasted eggplant and juicy tomatoes for a hearty meal without heavy cream. Garlic, herbs, and a little Parmesan bring savory flavor, while the vegetables turn soft and sweet in the oven.
It works well for a winter dinner or a relaxed weekend meal. Serve it straight from the baking dish, when the polenta is tender beneath its golden top and the roasted vegetables are fragrant.
Serves 4 people.
Ingredients
- 1 medium eggplant, cut into ¾-inch cubes
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 1 pint cherry tomatoes
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 4 cups low-sodium vegetable broth
- 1 cup quick-cooking polenta
- ½ cup grated Parmesan, divided
- 2 tablespoons chopped fresh basil
Instructions
- Heat the oven to 425°F. Toss the eggplant with 1 tablespoon olive oil, ¼ teaspoon salt, and the black pepper. Spread it on a baking sheet and roast for 15 minutes.
- Add the cherry tomatoes, garlic, oregano, and remaining tablespoon of olive oil to the baking sheet. Toss gently with the eggplant and roast for 15 to 20 minutes more, until the eggplant is tender and the tomatoes have softened and begun to burst.
- Meanwhile, bring the vegetable broth and remaining ¼ teaspoon salt to a boil in a saucepan. Slowly whisk in the polenta. Reduce the heat and cook, stirring often, according to the package directions, until thick and smooth. Stir in ¼ cup of the Parmesan.
- Spoon the polenta into a lightly greased 2-quart baking dish and spread it into an even layer. Top with the roasted eggplant and tomato mixture, including any juices from the baking sheet. Sprinkle the remaining ¼ cup Parmesan over the top.
- Bake for 10 to 15 minutes, until the casserole is hot and the Parmesan is lightly golden. Let it rest for 5 minutes, then scatter the chopped basil over the top before serving.
Extra Tips
For a firmer casserole that slices neatly, let it rest for 10 minutes before serving. If your polenta thickens before you finish assembling the dish, stir it well and spread it into the baking dish while it is still warm.Course: Main Course Cuisine: Mediterranean Equipment: Baking Sheet, Saucepan, Whisk, 2-Quart Baking Dish
Mexican-Inspired Brown Rice Casserole with Corn and Poblano Peppers
This casserole brings together hearty brown rice, sweet corn, and mild poblano peppers with warm Mexican-inspired spices. A little cheese melts through the rice and forms a golden top, without using heavy cream.
It makes a satisfying weeknight main dish and is easy to serve straight from the baking dish. The texture is tender and hearty, with bright pops of corn and a gentle peppery warmth.
Serves 4 people.
Ingredients
- 1 cup uncooked brown rice
- 2 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 medium poblano pepper, seeded and diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup corn kernels, fresh or thawed if frozen
- 1 cup drained and rinsed black beans
- 1 cup salsa
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Rinse the brown rice under cool water. Add it to a saucepan with the vegetable broth and bring to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and the broth is absorbed, following the rice package’s timing. Let it stand covered for 5 minutes, then fluff with a fork.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the poblano and onion, and cook for 5 to 7 minutes, stirring occasionally, until softened. Stir in the garlic, cumin, and chili powder and cook for 30 seconds.
- Heat the oven to 375°F. In a large bowl, combine the cooked rice, poblano mixture, corn, black beans, salsa, and half of the Monterey Jack cheese. Stir until evenly mixed.
- Transfer the mixture to a baking dish and spread it into an even layer. Sprinkle the remaining cheese over the top.
- Bake uncovered for 20 to 25 minutes, until heated through and the cheese is melted. Let the casserole rest for 5 minutes, then finish with chopped cilantro. Serve with lime wedges.
Extra Tips
For a milder casserole, remove all the poblano’s seeds and ribs before dicing. If the rice is still slightly firm after simmering, add a splash of broth and cook it a little longer before mixing the casserole. Leftovers reheat well covered in the oven or in the microwave, with a spoonful of salsa to keep the rice moist.Course: Main Course Cuisine: Mexican Equipment: Saucepan, Large Skillet, Large Bowl, Baking Dish
