These high protein casseroles without pasta make it easier to plan filling, lower carb meals for busy weeknights.
You’ll find practical recipe ideas with satisfying ingredients like chicken, beef, eggs, and vegetables.
Save a few favorites for meal prep or whenever you want a comforting dinner without the pasta.
Helpful Tips Before You Start
A few simple steps can help your casseroles turn out flavorful, filling, and lower in carbs.
Choose Protein-Rich Ingredients
Build each casserole around ingredients like chicken, turkey, eggs, cottage cheese, or lean ground meat. Check labels on packaged meats and cheeses, since some options contain added sugars or extra sodium.
Drain Vegetables Well
Vegetables such as zucchini, spinach, and mushrooms release moisture as they cook. Squeeze or drain them before adding them to the dish to help prevent a watery casserole.
Season for Flavor
Without pasta, seasonings and sauces do more of the flavor work. Taste your sauce before baking, and add herbs, spices, or a little salt as needed.
Check for Doneness
Casserole cooking times vary with dish size and ingredient temperature. Use a food thermometer to check that poultry reaches 165°F and ground meats reach a safe temperature.
Let It Rest Before Serving
Rest the casserole for about 5 to 10 minutes after baking. This gives it time to set, making portions easier to serve.
Cheesy Chicken, Broccoli, and Cauliflower Rice Casserole
This casserole brings together tender chicken, broccoli, and cauliflower rice in a creamy cheddar sauce. It skips pasta while keeping the cozy, cheesy feel of a classic baked casserole.
It works well for a weeknight dinner or a make-ahead meal. The cauliflower rice adds a soft, rice-like texture, while the broccoli stays tender and the cheese forms a golden top.
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
- 3 cups small broccoli florets
- 3 cups cauliflower rice
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 1/2 cups shredded sharp cheddar cheese, divided
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 chicken, salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned on the outside but not fully cooked through.
- Add the broccoli and cauliflower rice to the skillet. Cook for 3 to 4 minutes, stirring often, until the broccoli begins to soften and some moisture from the cauliflower rice has evaporated.
- In a large bowl, whisk together the cream cheese, sour cream, chicken broth, garlic powder, and paprika until mostly smooth. Stir in 1 cup of the cheddar.
- Add the chicken and vegetable mixture to the bowl. Stir until everything is coated in the cheese sauce, then transfer it to the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar evenly over the top.
- Bake uncovered for 25 to 30 minutes, until the chicken is cooked through, the broccoli is tender, and the cheese is bubbling. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the chicken and broccoli into similar-sized pieces so they cook evenly. If your cauliflower rice is especially wet, cook it in the skillet a little longer before mixing it with the sauce to help keep the casserole creamy rather than watery.Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, 9-by-13-inch Baking Dish
Turkey Meatball and Zucchini Marinara Casserole
Tender turkey meatballs bake in marinara with zucchini and a light layer of melted mozzarella. It’s a hearty, pasta-free casserole that works well for a weeknight dinner or a make-ahead meal.
The zucchini softens as it bakes, while the meatballs stay savory and satisfying. A little Parmesan, garlic, and Italian seasoning give the dish classic marinara flavor without making it feel heavy.
Serves 4 people.
Ingredients
- 1 pound ground turkey
- 1 large egg
- 1/4 cup finely grated Parmesan cheese
- 1/3 cup almond flour
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 2 medium zucchini, sliced into 1/4-inch rounds
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 400°F. Lightly oil a medium baking dish with the olive oil.
- In a large bowl, combine the ground turkey, egg, Parmesan, almond flour, half of the minced garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and the black pepper. Mix gently until just combined.
- Shape the turkey mixture into about 16 small meatballs. Arrange them in the prepared baking dish and bake for 12 minutes.
- Meanwhile, toss the zucchini rounds with the remaining salt and Italian seasoning. Stir the remaining garlic into the marinara sauce.
- Remove the dish from the oven. Carefully drain off any liquid that has collected around the meatballs. Arrange the zucchini among and around the meatballs, then pour the marinara sauce evenly over the top.
- Sprinkle with mozzarella. Return the dish to the oven and bake for 20 to 25 minutes, until the meatballs are cooked through, the zucchini is tender, and the cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes, then scatter the chopped parsley over the top before serving.
Extra Tips
Cut the zucchini into evenly sized rounds so they soften at the same rate. If your marinara is especially watery, drain the meatballs carefully before adding the sauce to help keep the casserole from becoming too loose.Course: Main Course Cuisine: Italian Equipment: Mixing Bowl, Medium Baking Dish, Measuring Cups, Measuring Spoons
Beef and Eggplant Moussaka Casserole
This lower-carb moussaka layers tender eggplant with savory ground beef and a creamy, golden topping. It has the comforting feel of a casserole without pasta or potatoes.
Serve it for a cozy weeknight dinner or make it ahead for a relaxed weekend meal. The eggplant softens as it bakes, while cinnamon, oregano, and nutmeg add warm Mediterranean flavor.
Serves 4 people.
Ingredients
- 2 medium eggplants, cut lengthwise into ¼-inch slices
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ½ cup crushed tomatoes
- 2 large eggs
- ¾ cup plain Greek yogurt
- ½ cup crumbled feta cheese
- ¼ teaspoon ground nutmeg
Instructions
- Heat the oven to 425°F. Arrange the eggplant slices on a baking sheet. Brush both sides with 2 tablespoons of the olive oil, then season with ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Roast for 20 minutes, turning the slices once, until softened and lightly browned.
- While the eggplant roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the ground beef and cook, breaking it into small pieces, until browned. Stir in the garlic, tomato paste, oregano, cinnamon, remaining ½ teaspoon of salt, and remaining ¼ teaspoon of black pepper. Cook for 1 minute, then stir in the crushed tomatoes. Simmer for 5 minutes.
- Reduce the oven temperature to 375°F. Arrange half of the roasted eggplant in a single layer in a casserole dish. Spoon the beef mixture over the top, then cover it with the remaining eggplant slices.
- In a bowl, whisk the eggs and Greek yogurt until smooth. Stir in the feta and nutmeg. Spread the mixture evenly over the eggplant layer.
- Bake for 30 to 35 minutes, until the topping is set and lightly golden. Let the casserole rest for 10 minutes before cutting so the layers hold together.
Extra Tips
Roast the eggplant until tender before layering so it does not release excess moisture into the casserole. For a make-ahead dinner, prepare the beef and eggplant layers in the dish, cover and refrigerate them, then add the yogurt topping just before baking.Course: Main Course Cuisine: Mediterranean Equipment: Baking Sheet, Large Skillet, Casserole Dish, Mixing Bowl
Buffalo Chicken and Spaghetti Squash Casserole
This casserole pairs tender shredded chicken with roasted spaghetti squash and a tangy buffalo sauce. It delivers the familiar kick of buffalo chicken without pasta, while keeping the texture hearty and filling.
It works well for a lower-carb weeknight dinner or a casual meal with friends. Creamy ranch dressing and melted cheddar balance the spicy sauce, and sliced green onions add a fresh finish.
Serves 4 people.
Ingredients
- 1 medium spaghetti squash, about 3 pounds
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- ½ cup chicken broth
- ⅓ cup buffalo sauce
- ¼ cup ranch dressing
- 1 cup shredded cheddar cheese, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, thinly sliced
Instructions
- Heat the oven to 400°F. Carefully halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then place the halves cut side down on a baking sheet. Roast until the flesh is tender and separates easily into strands, about 35 to 45 minutes.
- While the squash roasts, place the chicken breasts and chicken broth in a skillet over medium heat. Cover and simmer until the chicken is cooked through, about 15 to 20 minutes. Transfer the chicken to a plate, let it cool slightly, then shred it with two forks. Discard any broth left in the skillet.
- When the squash is cool enough to handle, scrape the strands into a bowl. Place them in a clean kitchen towel and gently squeeze out excess moisture. This helps keep the casserole from becoming watery.
- In a large bowl, mix the shredded chicken with the buffalo sauce, ranch dressing, salt, and black pepper. Fold in the spaghetti squash and half of the cheddar until evenly combined.
- Spoon the mixture into a greased 2-quart baking dish and spread it out evenly. Sprinkle the remaining cheddar over the top.
- Bake at 400°F until hot throughout and the cheese is melted and lightly golden, about 20 minutes. Scatter the sliced green onions over the casserole before serving.
Extra Tips
For a milder casserole, use a little less buffalo sauce and keep the ranch dressing as written. Squeezing the squash strands well is especially helpful here because the chicken and sauce already add moisture. Store leftovers in a covered container in the refrigerator and reheat them in the oven until warmed through.Course: Main Course Cuisine: American Equipment: Baking Sheet, Skillet, Large Bowl, 2-Quart Baking Dish
Shrimp, Spinach, and Artichoke Casserole
This casserole brings together tender shrimp, spinach, and artichokes in a creamy, savory bake with a golden cheese topping. It has the familiar flavor of spinach artichoke dip, but with shrimp as the hearty centerpiece and no pasta.
Serve it for a simple weeknight dinner or a relaxed weekend meal. The casserole is rich and creamy, while the shrimp and vegetables keep each bite tender and flavorful.
Serves 4 people.
Ingredients
- 1 pound large raw shrimp, peeled and deveined
- 5 ounces fresh baby spinach
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart casserole dish.
- Wilt the spinach in a large skillet over medium heat, stirring until just softened. Transfer it to a clean kitchen towel and squeeze out as much liquid as you can. This helps keep the casserole from becoming watery.
- In a large bowl, stir together the softened cream cheese, sour cream, mayonnaise, garlic, salt, black pepper, and red pepper flakes until smooth. Mix in the chopped artichoke hearts, wilted spinach, ½ cup of the mozzarella, and ¼ cup of the Parmesan.
- Spread the spinach-artichoke mixture evenly in the prepared casserole dish. Arrange the shrimp in a single layer over the mixture, gently pressing them in.
- Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan over the shrimp and filling.
- Bake for 20 to 25 minutes, until the casserole is bubbling and the shrimp are opaque and cooked through. Let it rest for 5 minutes before serving.
Extra Tips
Squeeze the spinach thoroughly before mixing it into the filling, and use fully thawed, well-drained artichoke hearts if using frozen ones. For the best texture, avoid overbaking once the shrimp turn opaque. Serve warm on its own or with a simple green salad.Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, 2-Quart Casserole Dish
Sausage, Peppers, and Cauliflower Bake
This casserole pairs savory sausage with sweet bell peppers and tender cauliflower for a hearty meal without pasta. A simple layer of melted cheese brings the ingredients together.
It works well for a weeknight dinner or a make-ahead meal. The cauliflower gets tender in the oven, while the peppers and sausage add plenty of flavor to each serving.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into bite-size florets
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 4 minutes, just until slightly tender. Drain well and let the florets steam-dry while you prepare the sausage.
- 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.
- Add the red and green bell peppers and onion to the skillet. Cook for 5 minutes, stirring occasionally, until they begin to soften. Stir in the garlic, Italian seasoning, salt, and black pepper, and cook for 30 seconds.
- Add the drained cauliflower to the skillet and toss gently to combine. Transfer the mixture to the baking dish and spread it into an even layer.
- Sprinkle the mozzarella over the top. Bake for 15 to 20 minutes, until the cheese is melted and the edges are bubbling. Let the casserole rest for a few minutes before serving.
Extra Tips
Drain the cauliflower thoroughly so the casserole does not turn watery. For a spicier bake, use hot Italian sausage in place of mild sausage, keeping the rest of the recipe the same.Course: Main Course Cuisine: Italian-American Equipment: Large Pot, Colander, Large Skillet, 9-by-13-inch Baking Dish
Salmon and Asparagus Lemon-Dill Casserole
This salmon and asparagus casserole brings tender fish and crisp-tender vegetables together in a creamy lemon-dill sauce. It is a satisfying pasta-free main dish with plenty of fresh flavor.
Serve it for a weeknight dinner or a relaxed weekend meal. The casserole is rich without feeling heavy, and the asparagus adds a bright, fresh contrast to the flaky salmon.
Serves 4 people.
Ingredients
- 1 pound skinless salmon fillet, cut into 1-inch pieces
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon olive oil
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon chopped fresh dill
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart casserole dish.
- Toss the asparagus with the olive oil, then spread it in the casserole dish. Bake for 8 minutes to give it a head start.
- Meanwhile, whisk the cream cheese, sour cream, chicken broth, lemon juice, lemon zest, dill, garlic powder, salt, and black pepper in a bowl until smooth.
- Remove the dish from the oven. Add the salmon pieces and pour the lemon-dill mixture over the salmon and asparagus. Gently stir to coat everything evenly.
- Sprinkle the mozzarella over the top. Bake for 15 to 18 minutes, until the salmon flakes easily and the asparagus is tender. Serve warm.
Extra Tips
Cut the salmon pieces into similar-sized chunks so they cook evenly, and check them near the end of baking to avoid drying them out. For extra-tender asparagus, choose thinner spears, or give thicker spears a few more minutes in the oven before adding the salmon.Course: Main Course Cuisine: American Equipment: 2-quart Casserole Dish, Mixing Bowl, Whisk
Taco Beef and Cauliflower Rice Casserole
This taco beef and cauliflower rice casserole brings classic taco-night flavors into a hearty, pasta-free bake. Seasoned ground beef, tender cauliflower rice, and melted cheese make each serving filling without feeling heavy.
It works well for a weeknight dinner or a make-ahead meal. The cauliflower rice keeps the casserole tender, while a little salsa adds moisture and a bright, tangy finish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 tablespoons taco seasoning
- 1 pound cauliflower rice, thawed if frozen
- 1 cup salsa
- 1 cup shredded cheddar cheese, divided
- ¼ cup sour cream
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a medium casserole dish.
- Warm 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 excess fat if needed.
- Stir in the taco seasoning and cauliflower rice. Cook for 3 to 5 minutes, stirring often, until the cauliflower rice is hot and excess moisture has evaporated.
- Remove the skillet from the heat. Stir in the salsa and sour cream, then mix in half of the shredded cheddar.
- Spoon the mixture into the prepared casserole dish and spread it evenly. Sprinkle the remaining cheddar over the top.
- Bake for 20 to 25 minutes, until the cheese is melted and the casserole is bubbling around the edges. Let it rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
For a firmer casserole, cook the cauliflower rice until it releases and loses most of its moisture before adding the salsa and sour cream. If using frozen cauliflower rice, thaw it first and squeeze out excess water. Leftovers reheat well in a covered dish in the oven or in individual portions in the microwave.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Casserole Dish
Greek Chicken and Feta Casserole with Roasted Vegetables
This Greek-inspired casserole combines tender chicken with roasted zucchini, bell pepper, and cherry tomatoes. Feta, lemon, garlic, and oregano add a bright, savory flavor without pasta.
It works well for a satisfying weeknight meal or a relaxed weekend dinner. The vegetables turn soft and juicy in the oven, while the chicken stays tender and the feta adds a tangy finish.
Serves 4 people.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium zucchini, cut into half-moons
- 1 red bell pepper, cut into bite-size pieces
- 1 pint cherry tomatoes
- ½ small red onion, cut into thin wedges
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 lemon, zested and juiced
- ¾ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 425°F. Lightly oil a 9-by-13-inch baking dish.
- Add the zucchini, bell pepper, cherry tomatoes, and red onion to the dish. Drizzle with 1 tablespoon of the olive oil and toss to coat. Spread the vegetables into an even layer and roast for 15 minutes.
- Meanwhile, place the chicken in a bowl. Add the remaining olive oil, garlic, oregano, salt, pepper, lemon zest, and lemon juice. Toss until the chicken is evenly coated.
- Remove the dish from the oven and stir the vegetables. Arrange the seasoned chicken among them, spreading everything into an even layer. Bake for 18 to 22 minutes, until the chicken is cooked through and the vegetables are tender.
- Sprinkle the feta over the casserole and return it to the oven for 3 to 5 minutes, until warmed. Scatter the parsley over the top before serving.
Extra Tips
Cut the chicken into evenly sized pieces so it cooks at the same rate. For more golden feta, broil the casserole briefly at the end, watching closely so it does not burn.Course: Main Course Cuisine: Mediterranean Equipment: 9-by-13-inch Baking Dish, Mixing Bowl, Cutting Board, Knife
Pork, Cabbage, and Mushroom Casserole
This casserole pairs savory pork with tender cabbage and earthy mushrooms for a hearty meal without pasta. A creamy, seasoned sauce brings the ingredients together, while a crisp cheese topping adds a little contrast.
It works well for a cozy family dinner or for making ahead on a busy day. Serve it straight from the baking dish for a satisfying lower-carb meal.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless pork loin, cut into 1-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small yellow onion, thinly sliced
- 8 ounces cremini mushrooms, sliced
- ½ medium green cabbage, cored and thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ cup chicken broth
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 cup shredded sharp cheddar cheese, divided
Instructions
- Heat the oven to 375°F. Grease a 2-quart baking dish.
- Season the pork cubes with the salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Brown the pork on all sides, working in batches if needed. Transfer the pork to the baking dish.
- Add the onion and mushrooms to the same skillet. Cook for 5 to 7 minutes, stirring occasionally, until the onion softens and the mushrooms release their moisture and begin to brown.
- Stir in the cabbage, garlic, and dried thyme. Cook for 4 to 5 minutes, stirring often, until the cabbage starts to soften.
- Pour in the chicken broth, heavy cream, and Dijon mustard. Stir to combine, then mix in ½ cup of the shredded cheddar. Spoon the cabbage and mushroom mixture over the pork in the baking dish and stir gently to distribute it evenly.
- Cover the dish with foil and bake for 25 minutes. Remove the foil, sprinkle the remaining cheddar over the top, and bake uncovered for 10 to 15 minutes, until the pork is cooked through and the top is melted and lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Slice the cabbage thinly so it softens evenly alongside the pork. If your mushrooms release a lot of liquid, let it cook off in the skillet before adding the cream and broth so the casserole stays creamy rather than watery.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Baking Dish, Foil
Cottage Cheese and Spinach Egg Casserole with Turkey Sausage
This casserole brings together savory turkey sausage, tender spinach, and creamy cottage cheese in a filling, pasta-free bake. Eggs hold everything together, while a little cheddar adds a familiar, comforting flavor.
Serve it for a weekend breakfast, brunch, or an easy lower-carb dinner. It slices best after a short rest, with a soft, creamy center and browned edges.
Serves 4 people.
Ingredients
- 8 ounces turkey sausage, casings removed if needed
- 1 teaspoon olive oil
- 5 ounces fresh spinach, roughly chopped
- 6 large eggs
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces, until fully cooked and lightly browned.
- Add the chopped spinach to the skillet. Stir until wilted, then remove the skillet from the heat and let the mixture cool slightly.
- In a mixing bowl, whisk the eggs with the cottage cheese, half of the cheddar, salt, black pepper, and garlic powder.
- Stir the cooked sausage and spinach into the egg mixture. Pour it into the prepared baking dish and sprinkle the remaining cheddar over the top.
- Bake until the center is set and the top is lightly golden, about 30 to 35 minutes. Let the casserole rest for 5 to 10 minutes before slicing.
Extra Tips
For a firmer texture, squeeze excess moisture from the spinach after it wilts and before mixing it into the eggs. You can assemble the casserole a few hours ahead, cover and refrigerate it, then bake until the center is set.Course: Main Course Cuisine: American Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl, Whisk
Tuscan White Bean and Chicken Casserole
This casserole pairs tender chicken and creamy white beans with spinach, tomatoes, garlic, and Italian herbs. A little Parmesan adds a savory finish, while the beans make the dish hearty without pasta.
It’s a practical one-dish dinner for busy weeknights or a cozy meal to share. The texture is saucy and satisfying, with soft beans, juicy chicken, and a lightly browned top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- ½ cup low-sodium chicken broth
- 3 cups baby spinach
- ½ cup grated Parmesan cheese, divided
Instructions
- Heat the oven to 400°F. Season the chicken pieces with the salt and black pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, turning once, until lightly browned on the outside. Transfer it to a plate. The chicken will finish cooking in the oven.
- Add the onion to the same skillet and cook for about 3 minutes, stirring, until softened. Stir in the garlic and Italian seasoning and cook for 30 seconds.
- Add the drained tomatoes, cannellini beans, and chicken broth. Stir to combine, then fold in the spinach until it begins to wilt.
- Return the chicken and any juices on the plate to the skillet. Stir gently, then sprinkle the top with the Parmesan.
- Bake uncovered for 18 to 22 minutes, until the chicken is cooked through and the casserole is bubbling. Let it rest for 5 minutes before serving.
Extra Tips
For a thicker casserole, drain the tomatoes well and let the mixture rest for a few minutes after baking so the beans can absorb some of the sauce. If your skillet is not oven-safe, transfer the mixture to a baking dish before adding the Parmesan.Course: Main Course Cuisine: Italian Equipment: Large Oven-Safe Skillet, Measuring Cups and Spoons, Cutting Board, Chef’s Knife
Crab and Zucchini Parmesan Casserole
This casserole pairs tender zucchini with sweet crab, a creamy Parmesan filling, and a lightly browned cheese topping. It skips pasta while still feeling hearty enough for a lower-carb main meal.
Serve it for a weeknight dinner or a relaxed weekend meal. The zucchini stays soft but not mushy when salted and drained first, while lemon and herbs keep the rich filling bright.
Serves 4 people.
Ingredients
- 2 medium zucchini, thinly sliced
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 8 ounces cooked lump crab meat, picked over for shells
- 1/2 cup ricotta cheese
- 1/3 cup mayonnaise
- 1 large egg
- 1/2 cup finely grated Parmesan cheese, divided
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh parsley
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
Instructions
- Heat the oven to 375°F. Lightly oil a 2-quart baking dish with some of the measured olive oil.
- Arrange the zucchini slices in a colander and sprinkle them with the salt. Let them sit for 15 minutes, then pat them dry with paper towels. This helps keep excess moisture from thinning the casserole.
- Warm the remaining olive oil in a large skillet over medium heat. Add the zucchini and cook for 3 to 4 minutes, turning gently, until just beginning to soften. Remove the skillet from the heat.
- In a mixing bowl, whisk together the ricotta, mayonnaise, egg, 1/3 cup of the Parmesan, lemon juice, Dijon mustard, parsley, garlic powder, and black pepper until combined.
- Fold the crab into the cheese mixture gently so the lump pieces stay as intact as possible. Add the zucchini and fold again to coat.
- Spoon the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining Parmesan over the top.
- Bake for 25 to 30 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Pat the zucchini thoroughly dry after salting, especially if the slices look wet, so the crab filling stays creamy rather than watery. Fold the crab in gently to preserve larger pieces, and let the casserole rest briefly before serving so it holds together when scooped.Course: Main Course Cuisine: American Equipment: Colander, Large Skillet, Mixing Bowl, 2-quart Baking Dish
Lamb and Roasted Vegetable Casserole with Herbed Yogurt Sauce
This casserole brings together browned lamb, tender roasted vegetables, and a cool yogurt sauce brightened with fresh herbs. It is a satisfying pasta-free meal with plenty of savory flavor and a mix of soft and lightly caramelized textures.
Serve it for a cozy weeknight dinner or a relaxed weekend meal. The herbed yogurt adds a fresh, tangy finish that balances the rich lamb.
Serves 4 people.
Ingredients
- 1½ pounds boneless lamb shoulder, cut into 1-inch cubes
- 1 medium eggplant, cut into 1-inch cubes
- 1 medium zucchini, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- ½ cup low-sodium beef broth
- 1 cup plain Greek yogurt
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 tablespoon lemon juice
- 1 small garlic clove, finely grated
Instructions
- Heat the oven to 425°F. Arrange the eggplant, zucchini, bell pepper, and red onion in a large baking dish. Toss with 1 tablespoon of the olive oil, ¼ teaspoon of the salt, and ¼ teaspoon of the black pepper.
- Roast the vegetables for 20 minutes, turning them once halfway through, until beginning to soften and brown at the edges. Remove the dish from the oven and reduce the oven temperature to 375°F.
- While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lamb in a single layer, working in batches if needed. Brown the cubes on several sides, then season with the cumin, oregano, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper.
- Transfer the browned lamb to the baking dish with the vegetables. Pour in the beef broth and gently stir to distribute everything evenly. Cover the dish tightly with foil.
- Bake at 375°F for 60 to 75 minutes, until the lamb is fork-tender. Check near the end of cooking and bake a little longer if needed. Let the casserole rest for 10 minutes before serving.
- While it rests, stir together the Greek yogurt, parsley, mint, lemon juice, and grated garlic in a small bowl. Spoon the herbed yogurt over each serving.
Extra Tips
Cut the lamb and vegetables into similar-sized pieces so they cook evenly. If the casserole looks dry before the lamb is tender, stir in a small splash of beef broth. Keep the yogurt sauce chilled until serving, and spoon it on just before eating for a cool contrast to the warm casserole.Course: Main Course Cuisine: Mediterranean Equipment: Large Baking Dish, Large Skillet, Mixing Bowl, Aluminum Foil
