Looking for an easy way to add more protein to dinner? These casseroles use Greek yogurt for creamy, satisfying meals that fit busy weeknights. Browse 15 practical recipe ideas, from cozy family favorites to simple make-ahead options.
Helpful Tips Before You Start
A few simple choices can help your Greek yogurt casseroles turn out creamy, flavorful, and protein-rich.
Choose Plain Greek Yogurt
Use plain, unsweetened Greek yogurt so it works in savory recipes without adding sweetness. Full-fat yogurt tends to stay creamier when baked.
Add Yogurt Gently
Stir Greek yogurt into the other ingredients rather than mixing it aggressively. If the recipe includes hot ingredients, let them cool slightly first to help prevent curdling.
Check the Protein on Your Ingredients
Greek yogurt adds protein, but chicken, beans, eggs, cottage cheese, or lean ground meat can contribute more. Check labels when comparing yogurt and other packaged ingredients.
Avoid Overbaking
Bake until the center is hot and set, then let the casserole rest for a few minutes before serving. This helps it hold together and keeps the yogurt-based mixture from drying out.
Greek Yogurt Chicken, Broccoli, and Quinoa Casserole
This casserole brings together tender chicken, fluffy quinoa, and broccoli in a creamy Greek yogurt sauce. A little cheddar and garlic add familiar, savory flavor without making the dish feel heavy.
It works well for a cozy weeknight dinner or a make-ahead meal for busy days. The top bakes up lightly golden, while the inside stays creamy and hearty.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups small broccoli florets
- 1 cup plain Greek yogurt
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1 cup shredded cheddar cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Combine the rinsed quinoa and chicken broth in a saucepan. Bring to a boil, then cover and simmer until the quinoa is tender and the broth is absorbed, about 15 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chicken, salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned and cooked through.
- Add the broccoli florets to the cooked quinoa and stir. Cover the saucepan for 3 to 4 minutes, until the broccoli is bright green and just tender.
- In a large bowl, whisk together the Greek yogurt, milk, garlic powder, and Dijon mustard. Stir in 3/4 cup of the cheddar cheese, then fold in the quinoa and broccoli mixture and cooked chicken.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining 1/4 cup cheddar over the top.
- Bake uncovered for 20 to 25 minutes, until the casserole is hot throughout and the cheese on top is melted. Let it rest for 5 minutes before serving.
Extra Tips
Cut the broccoli into small florets so it softens quickly without turning mushy. For make-ahead convenience, cook the quinoa and chicken in advance, then mix and bake the casserole when you are ready to serve. Reheat leftovers gently so the yogurt-based sauce stays creamy.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Mixing Bowl, 9-by-13-inch Baking Dish
Buffalo Chicken and Cauliflower Rice Casserole
This Buffalo Chicken and Cauliflower Rice Casserole brings together tender chicken, mild cauliflower rice, and tangy Buffalo sauce in a creamy Greek yogurt base. A little cheddar melts over the top, while green onions add a fresh finish.
It makes a filling weeknight dinner and is easy to portion for meal prep. The texture is creamy with tender bites of chicken and cauliflower rice, and the heat level is easy to adjust with the amount of Buffalo sauce.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 4 cups cauliflower rice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain Greek yogurt
- 1/3 cup Buffalo sauce
- 1 cup shredded cheddar cheese, divided
- 2 green onions, thinly sliced
Instructions
- Preheat the oven to 400°F. Lightly grease a medium baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, garlic powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is browned and cooked through.
- Add the cauliflower rice to the skillet. Cook for 3 to 5 minutes, stirring often, until it is warmed through and any excess moisture has evaporated.
- In a large bowl, stir together the Greek yogurt and Buffalo sauce. Add the chicken and cauliflower rice mixture, then stir in 3/4 cup of the cheddar.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining cheddar over the top.
- Bake until the cheese is melted and the casserole is hot throughout, about 15 minutes. Scatter the sliced green onions over the casserole before serving.
Extra Tips
For a milder casserole, use less Buffalo sauce and keep the Greek yogurt amount the same. Let the cauliflower rice release its excess moisture in the skillet before mixing it with the yogurt, so the casserole stays creamy rather than watery.Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, Baking Dish
Turkey Taco and Black Bean Casserole
This casserole brings together seasoned ground turkey, black beans, and taco flavors in a hearty, easy-to-serve meal. Greek yogurt adds a creamy layer that keeps the filling tender without making it heavy.
It works well for a weeknight dinner or a casual meal with family. Each serving has warm spices, savory turkey, and a little tang from the yogurt, finished with a lightly crisp layer of melted cheese.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small yellow onion, diced
- 2 tablespoons taco seasoning
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup salsa
- 1 cup plain Greek yogurt
- 1 cup shredded Mexican-blend cheese, divided
- 2 cups crushed tortilla chips, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Lightly grease a 2-quart casserole dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and diced onion. Cook, breaking up the turkey with a spoon, until the turkey is browned and the onion is softened.
- Stir in the taco seasoning, black beans, corn, and salsa. Cook for 2 minutes, stirring until the mixture is evenly coated.
- Remove the skillet from the heat. Fold in the Greek yogurt and half of the shredded cheese until combined.
- Spread half of the crushed tortilla chips in the prepared casserole dish. Spoon the turkey mixture over the chips, then scatter the remaining chips and cheese on top.
- Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese has melted. Sprinkle with chopped cilantro before serving.
Extra Tips
For a milder casserole, choose a mild salsa and taco seasoning. Let it rest for a few minutes after baking so the creamy filling settles and portions are easier to serve. Add the crushed tortilla chips just before baking to keep their top layer crisp.
Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Casserole Dish, Mixing SpoonSpinach, Feta, and Lentil Breakfast Casserole
This breakfast casserole brings together tender lentils, spinach, and salty feta in a hearty, protein-rich bake. Greek yogurt keeps the egg mixture creamy, while a little dill adds a fresh, savory note.
Serve it for a weekend brunch or prepare it ahead for easy weekday breakfasts. The texture is soft and satisfying, with golden edges and pockets of tangy feta throughout.
Serves 4 people.
Ingredients
- 1 teaspoon olive oil
- 1 small yellow onion, finely chopped
- 2 cups packed baby spinach
- 1 cup cooked brown or green lentils, drained
- 6 large eggs
- ½ cup plain Greek yogurt
- ½ cup crumbled feta cheese
- 1 tablespoon chopped fresh dill
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the spinach to the skillet and stir until wilted, about 1 to 2 minutes. Remove the skillet from the heat, then stir in the cooked lentils.
- In a mixing bowl, whisk the eggs with the Greek yogurt, salt, and black pepper until smooth. Stir in the dill and half of the feta.
- Spread the spinach and lentil mixture evenly in the prepared baking dish. Pour the egg mixture over it, then sprinkle the remaining feta on top.
- Bake for 30 to 35 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes before slicing.
Extra Tips
Use well-drained cooked lentils so the casserole stays firm rather than watery. For a make-ahead breakfast, bake the casserole, cool it, and refrigerate it in a covered container. Reheat individual portions gently until warmed through.Course: Breakfast Cuisine: Mediterranean Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl, Whisk
Greek Yogurt Tuna Noodle Casserole with Peas
This cozy casserole pairs tender noodles and flaky tuna with sweet peas in a creamy Greek yogurt sauce. A little sharp cheddar and a crisp breadcrumb topping give it the familiar comfort of tuna noodle casserole.
It’s a practical choice for a weeknight dinner or an easy family meal. The yogurt keeps the sauce creamy and tangy, while the peas add color and a soft pop of sweetness.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 cup low-sodium chicken broth
- 1 cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 1 cup frozen peas
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup plain breadcrumbs
Instructions
- Heat the oven to 375°F. Bring a large pot of salted water to a boil and cook the egg noodles until just al dente, following the package directions. Drain them and set aside.
- Warm the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Reduce the heat to low. Stir in the chicken broth, Greek yogurt, Dijon mustard, garlic powder, and black pepper until smooth. Warm gently without letting the sauce boil.
- Fold in the drained tuna, frozen peas, cooked noodles, and 3/4 cup of the cheddar. Stir until the noodles are evenly coated, then transfer the mixture to a casserole dish.
- Sprinkle the remaining cheddar and breadcrumbs evenly over the top. Bake for 20 to 25 minutes, until the casserole is bubbling around the edges and the topping is golden. Let it rest for a few minutes before serving.
Extra Tips
Cook the noodles just to al dente so they hold their shape in the creamy sauce. Keep the yogurt mixture over low heat and avoid boiling it, which helps it stay smooth. Refrigerate leftovers promptly and reheat them gently with a small splash of broth if the sauce has thickened.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, Casserole Dish
Beef and Sweet Potato Shepherd’s Pie Casserole
This cozy casserole layers savory ground beef and vegetables beneath creamy sweet potato mash. Greek yogurt adds a tangy touch and helps make the topping smooth without weighing it down.
It works well for a family dinner or a meal you can prepare ahead and bake when you’re ready. Each scoop has a tender, creamy top and a hearty beef filling.
Serves 4 people.
Ingredients
- 1 large sweet potato, peeled and cut into chunks
- 1/3 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 cup frozen peas and carrots
- 2 tablespoons tomato paste
- 1/2 cup low-sodium beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 400°F. Place the sweet potato chunks in a saucepan and cover with water. Bring to a boil, then simmer until the chunks are fork-tender, about 12 to 15 minutes.
- Drain the sweet potatoes and return them to the saucepan. Mash until smooth, then stir in the Greek yogurt and half the salt.
- While the sweet potatoes cook, 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 tender. Drain excess fat if needed.
- Stir the frozen peas and carrots, tomato paste, beef broth, dried thyme, and remaining salt and pepper into the skillet. Simmer for 3 to 5 minutes, stirring, until the filling is combined and lightly thickened.
- Transfer the beef mixture to a small casserole dish and spread it into an even layer. Spoon the sweet potato mash over the top and spread it to cover the filling.
- Bake for 20 to 25 minutes, until the filling is bubbling around the edges and the top is lightly set. Let it rest for 5 minutes before serving.
Extra Tips
For a smooth topping, mash the sweet potatoes while they’re still hot before stirring in the Greek yogurt. You can assemble the casserole ahead and refrigerate it, then bake until hot and bubbling, adding a few extra minutes if it goes into the oven cold.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Casserole Dish
Lemon-Dill Salmon and Orzo Casserole
This casserole brings together tender salmon, orzo, and a creamy Greek yogurt sauce with bright lemon and fresh dill. The orzo cooks in the baking dish, making this a practical one-pan dinner for busy evenings.
It works well for a family meal or a casual weekend dinner. Expect a creamy, comforting texture with flaky salmon and a fresh, tangy finish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 ½ cups dry orzo
- 2 cups low-sodium chicken broth
- 1 cup water
- 1 pound skinless salmon fillet, cut into 1-inch pieces
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ cup plain Greek yogurt
- 1 lemon, zested and juiced
- 2 tablespoons chopped fresh dill
- ½ cup crumbled feta cheese
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
- Add the orzo to the skillet and stir to coat it in the oil. Transfer the mixture to the prepared baking dish. Pour in the chicken broth and water, then stir to combine.
- Cover the dish tightly with foil and bake for 15 minutes. Carefully remove the foil and stir the orzo.
- Season the salmon pieces with the salt and black pepper. Nestle them into the orzo, cover the dish again, and bake for 10 to 12 minutes, until the salmon is opaque and flakes easily and the orzo is tender.
- In a bowl, stir together the Greek yogurt, lemon zest, lemon juice, and dill. Let the casserole rest for 5 minutes, then gently fold the yogurt mixture into the hot orzo. Sprinkle the feta over the top and serve.
Extra Tips
For the creamiest finish, let the casserole rest briefly before stirring in the yogurt so it does not meet the dish at its hottest. If the orzo looks a little firm after baking, cover it and let it stand for a few more minutes to absorb the remaining liquid.
Course: Main Course Cuisine: Mediterranean Equipment: Skillet, 2-quart Baking Dish, Mixing Bowl, FoilChicken Enchilada and White Bean Casserole
This casserole brings together tender chicken, creamy white beans, and enchilada sauce in a warm, satisfying bake. Greek yogurt adds a tangy, creamy layer while helping keep the filling moist.
It works well for a family dinner or a make-ahead meal for a busy weeknight. The top gets bubbly and cheesy, while the beans and chicken make each serving hearty.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) white beans, drained and rinsed
- 1 cup red enchilada sauce
- 1/2 cup plain Greek yogurt
- 1/2 cup diced green chiles, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 cup shredded Monterey Jack cheese, divided
- 4 small corn tortillas, cut into strips
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a large bowl, stir together the Greek yogurt, enchilada sauce, green chiles, cumin, and garlic powder until smooth.
- Fold in the shredded chicken and white beans. Add the tortilla strips and 1/2 cup of the Monterey Jack cheese, then stir until everything is coated.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of cheese over the top.
- Bake for 25 to 30 minutes, until the casserole is hot throughout and the cheese is melted and bubbling. Let it rest for 5 minutes, then scatter the cilantro over the top before serving.
Extra Tips
For a milder casserole, choose mild green chiles and enchilada sauce. If the filling seems thick before baking, stir in a spoonful of enchilada sauce from the measured amount before adding it to the dish. Leftovers can be covered and refrigerated, then reheated until hot.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Mixing Bowl, Measuring Cups and Spoons
Turkey Sausage, Egg, and Cottage Cheese Breakfast Casserole
This breakfast casserole pairs savory turkey sausage with eggs, cottage cheese, and Greek yogurt for a filling, protein-rich start to the day. A little cheddar adds a familiar, savory finish.
Serve it for a weekend breakfast, brunch, or an easy make-ahead morning meal. The cottage cheese and Greek yogurt keep the egg bake tender and creamy, while the sausage and bell pepper bring plenty of flavor.
Serves 4 people.
Ingredients
- 8 ounces turkey breakfast sausage, casings removed
- 1 teaspoon olive oil
- 1 cup diced red bell pepper
- 6 large eggs
- ½ cup cottage cheese
- ½ cup plain Greek yogurt
- ½ cup shredded cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons sliced green onions
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces, until browned and cooked through. Transfer it to a plate.
- Add the diced bell pepper to the same skillet and cook for 3 to 4 minutes, stirring occasionally, until slightly softened. Take the skillet off the heat.
- In a mixing bowl, whisk the eggs with the cottage cheese, Greek yogurt, salt, and black pepper until combined. Stir in the cooked sausage, bell pepper, and shredded cheddar.
- Pour the mixture into the prepared baking dish and spread it evenly. Bake for 30 to 35 minutes, until the center is set and the edges are lightly golden.
- Let the casserole rest for 5 minutes, then scatter the sliced green onions over the top. Cut into four portions and serve warm.
Extra Tips
For an even bake, let the egg mixture sit at room temperature while the oven heats, and check the center before taking the casserole out. Leftovers can be refrigerated in a covered container and reheated gently so the eggs stay tender.Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl, Whisk
Baked Chicken Parmesan and Whole-Wheat Penne Casserole
This casserole brings together tender chicken, whole-wheat penne, tomato sauce, and the familiar cheesy topping of chicken Parmesan. Greek yogurt stirred into the sauce adds a creamy texture while keeping the dish hearty and protein-rich.
It works well for a family dinner or a make-ahead meal for a busy evening. The top bakes up golden and cheesy, while the pasta stays coated in a creamy, savory sauce.
Serves 4 people.
Ingredients
- 8 ounces whole-wheat penne
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup plain Greek yogurt
- 1½ cups marinara sauce
- ½ cup grated Parmesan cheese, divided
- 1½ cups shredded part-skim mozzarella cheese, divided
- ½ cup panko breadcrumbs
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Cook the penne in a large pot of salted water until just shy of al dente, following the package directions. Drain it well and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chicken, Italian seasoning, garlic powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is browned and cooked through. Remove the skillet from the heat.
- In a large bowl, stir together the Greek yogurt and marinara sauce until smooth. Mix in ¼ cup of the Parmesan and ½ cup of the mozzarella.
- Add the drained penne and cooked chicken to the sauce mixture. Fold until the pasta and chicken are evenly coated, then transfer everything to the prepared baking dish.
- Sprinkle the remaining 1 cup of mozzarella and ¼ cup of Parmesan over the casserole. Scatter the panko breadcrumbs evenly across the top.
- Bake uncovered until the casserole is bubbling around the edges and the topping is golden, about 20 to 25 minutes. Let it rest for 5 minutes before serving.
Extra Tips
Cook the penne just shy of al dente so it can finish softening in the oven without becoming mushy. For an extra-crisp topping, broil the casserole briefly at the end, keeping a close eye on the breadcrumbs.Course: Main Course Cuisine: Italian-American Equipment: Large Pot, Large Skillet, Large Mixing Bowl, 9-by-13-inch Baking Dish
Mediterranean Chickpea and Chicken Casserole
This casserole pairs tender chicken and hearty chickpeas with a creamy Greek yogurt sauce, spinach, and Mediterranean herbs. A little feta and lemon bring salty, bright flavor to every scoop.
It makes a filling weeknight dinner and reheats well for lunch the next day. The finished dish is creamy without being heavy, with chickpeas adding a pleasant, soft bite.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 small red onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cups baby spinach
- ¾ cup plain Greek yogurt
- ½ cup low-sodium chicken broth
- 1 tablespoon lemon juice
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375°F. Lightly grease a medium baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until the pieces are lightly browned on the outside. Transfer the chicken to a plate. It does not need to be fully cooked yet.
- Add the red onion to the skillet and cook for about 3 minutes, until softened. Stir in the garlic, oregano, cumin, and black pepper, then cook for 30 seconds.
- Add the chickpeas and spinach. Stir until the spinach begins to wilt, then remove the skillet from the heat.
- In a bowl, whisk together the Greek yogurt, chicken broth, and lemon juice until smooth. Stir the cooked chicken into the skillet, then pour in the yogurt mixture and combine gently.
- Transfer everything to the prepared baking dish and spread it into an even layer. Sprinkle the feta over the top.
- Bake uncovered for 25 to 30 minutes, until the chicken is cooked through and the casserole is bubbling around the edges. Let it rest for 5 minutes, then scatter the parsley over the top before serving.
Extra Tips
For the creamiest texture, stir the yogurt mixture off the heat and avoid letting the casserole boil hard in the oven. If your feta is especially salty, taste the finished dish before adding any extra salt. Serve with warm pita or a simple green salad.Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, Mixing Bowl, Medium Baking Dish, Whisk
Greek Yogurt Mushroom and Wild Rice Casserole with Chicken
This casserole brings tender chicken, earthy mushrooms, and nutty wild rice together in a creamy Greek yogurt sauce. A little Parmesan and thyme add savory flavor without making the dish feel too heavy.
It works well for a cozy weeknight dinner or a make-ahead meal for a busy day. The baked top turns lightly golden while the rice stays hearty and the sauce remains creamy.
Serves 4 people.
Ingredients
- 1 cup uncooked wild rice blend
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 cups cooked chicken breast, shredded
- 1 cup plain Greek yogurt
- 1/2 cup low-fat milk
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
Instructions
- Rinse the wild rice blend under cool water. Add it to a saucepan with the chicken broth and bring to a boil. Reduce the heat, cover, and simmer according to the package directions until tender. Drain any excess liquid.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the mushrooms and onion. Cook for 7 to 9 minutes, stirring occasionally, until the mushrooms have released their moisture and the onion is soft. Stir in the garlic and cook for 30 seconds.
- In a large mixing bowl, whisk together the Greek yogurt, milk, 1/4 cup of the Parmesan, thyme, salt, and black pepper until smooth.
- Add the cooked rice, mushroom mixture, and shredded chicken to the bowl. Stir until everything is evenly coated, then spread the mixture in a lightly greased 2-quart baking dish.
- Mix the panko breadcrumbs with the remaining 1/4 cup Parmesan. Sprinkle the mixture evenly over the casserole.
- Bake at 375°F for 25 to 30 minutes, until the casserole is bubbling around the edges and the topping is golden. Let it rest for 5 minutes before serving.
Extra Tips
If the wild rice blend finishes with extra liquid, drain it well so the casserole does not become watery. For a softer topping, cover the dish loosely with foil for the first 15 minutes of baking, then uncover it to brown the panko and Parmesan.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Mixing Bowl, 2-Quart Baking Dish
BBQ Pulled Chicken and Pinto Bean Casserole
This casserole pairs tender pulled chicken and hearty pinto beans with tangy barbecue sauce, then bakes them under a creamy Greek yogurt topping. It is a filling, easy-to-serve meal for a casual family dinner or a laid-back gathering.
The filling has a smoky-sweet flavor, while the yogurt topping adds a cool, tangy contrast. A little shredded cheddar melts over the top for a golden finish.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) pinto beans, drained and rinsed
- ¾ cup barbecue sauce
- ½ cup plain Greek yogurt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons sliced green onions
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a large bowl, stir together the shredded chicken, pinto beans, barbecue sauce, smoked paprika, and garlic powder until evenly coated.
- Fold in ½ cup of the shredded cheddar. Spread the mixture in the prepared baking dish.
- Spoon the Greek yogurt over the filling and gently spread it into an even layer. Sprinkle the remaining cheddar on top.
- Bake for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese has melted.
- Let the casserole rest for 5 minutes, then scatter the sliced green onions over the top before serving.
Extra Tips
For a thicker, creamier topping, stir the Greek yogurt until smooth before spreading it over the filling. If your barbecue sauce is especially sweet, choose a tangier plain Greek yogurt to balance the flavor. Leftovers reheat well in the oven, covered, until warmed through.Course: Main Course Cuisine: American Equipment: 8-inch Square Baking Dish, Large Mixing Bowl, Spoon
Pesto Turkey Meatball and Spinach Casserole
This casserole brings together tender turkey meatballs, basil pesto, spinach, and a creamy Greek yogurt sauce. It is a satisfying way to put a high-protein dinner on the table without making a separate sauce on the stove.
The meatballs bake in the casserole with pasta and a lightly tangy sauce, while mozzarella adds a golden, bubbly top. It works well for a weeknight meal and is easy to serve straight from the baking dish.
Serves 4 people.
Ingredients
- 1 pound ground turkey
- 1 large egg
- ⅓ cup plain breadcrumbs
- ⅓ cup finely grated Parmesan cheese, divided
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces short pasta, such as penne
- 1 cup plain Greek yogurt
- ½ cup basil pesto
- ½ cup low-sodium chicken broth
- 5 ounces baby spinach
- 1 cup shredded mozzarella cheese
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- In a mixing bowl, combine the ground turkey, egg, breadcrumbs, ¼ cup of the Parmesan, garlic powder, salt, and black pepper. Mix gently just until combined, then shape into about 16 meatballs.
- Bring a large pot of water to a boil and cook the pasta until just shy of al dente, following the package directions. Drain it well.
- In a large bowl, whisk together the Greek yogurt, pesto, and chicken broth until smooth. Fold in the cooked pasta and baby spinach.
- Spread the pasta mixture in the prepared baking dish. Nestle the turkey meatballs into the pasta, then cover the dish with foil.
- Bake for 25 minutes. Remove the foil, sprinkle the mozzarella and remaining Parmesan over the casserole, and bake uncovered for 10 to 15 minutes, until the meatballs are cooked through and the cheese is melted and lightly browned. Let it rest for 5 minutes before serving.
Extra Tips
Keep the meatball mixture tender by mixing it only until combined. For a milder pesto flavor, use a little less pesto and add the same amount of extra chicken broth. If the casserole has been refrigerated before reheating, cover it with foil so the pasta stays moist while it warms.Course: Main Course Cuisine: Italian-American Equipment: 9-by-13-inch Baking Dish, Large Pot, Mixing Bowl, Whisk
High-Protein Vegetarian Lasagna with Greek Yogurt and Tofu
This vegetarian lasagna layers tender noodles with a savory tofu and spinach filling, tomato sauce, and a creamy Greek yogurt mixture. It brings plenty of protein to a comforting, familiar casserole.
Make it for a weeknight dinner or prepare it ahead for a relaxed meal with family. The tofu adds a hearty texture, while the yogurt keeps the layers creamy and lightly tangy.
Serves 4 people.
Ingredients
- 8 lasagna noodles
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 14 ounces firm tofu, drained and crumbled
- 5 ounces baby spinach
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 large egg
- ½ cup grated Parmesan cheese, divided
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Heat the oven to 375°F. Cook the lasagna noodles according to the package directions until just tender. Drain them and lay them flat so they do not stick together.
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring until softened. Add the garlic and cook for 30 seconds.
- Stir in the crumbled tofu, spinach, oregano, salt, and black pepper. Cook until the spinach wilts and any excess moisture in the skillet has evaporated, about 4 minutes. Remove the skillet from the heat.
- In a mixing bowl, combine the Greek yogurt, egg, and ¼ cup of the Parmesan. Stir until smooth.
- Spread a thin layer of marinara sauce in the bottom of a 9-by-9-inch baking dish. Add a layer of noodles, then spread on some of the yogurt mixture and tofu filling. Spoon over more marinara. Repeat the layers, finishing with noodles and the remaining marinara.
- Sprinkle the mozzarella and remaining Parmesan over the top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until bubbling and lightly browned.
- Let the lasagna rest for 10 minutes before slicing. This helps the creamy layers settle and makes serving easier.
Extra Tips
Press the tofu well before crumbling it so the filling does not become watery, and let the cooked spinach mixture release its moisture in the skillet. For neater slices, allow the baked lasagna to rest before serving. Refrigerate leftovers in a covered container and reheat until hot.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, Mixing Bowl, 9-by-9-inch Baking Dish
