One-pan casseroles make it easier to get a filling, high-protein dinner on the table without a sink full of dishes. These recipes use simple ingredients and practical cooking steps for busy weeknights. Here are 10 satisfying ideas to add to your meal plan.
Helpful Tips Before You Start
A few simple choices can help your casseroles cook evenly and keep cleanup easy.
Choose the Right Pan
Use an oven-safe skillet or casserole dish large enough to hold the ingredients without crowding. Check that the pan is safe for both the stovetop and oven if the recipe uses both.
Use Similar-Sized Ingredients
Cut vegetables and protein into evenly sized pieces so they cook at about the same rate. This is especially helpful when using raw ingredients.
Drain Wet Ingredients Well
Drain canned beans and vegetables, and thaw frozen vegetables before adding them if the recipe calls for it. Too much extra liquid can make a casserole watery.
Check Protein for Doneness
Use a food thermometer to confirm meat has reached a safe internal temperature. For casseroles with eggs or dairy, let the dish cook until the center is set and hot.
Rest Before Serving
Let the casserole rest for a few minutes after baking. This helps it firm up and makes serving easier.
Chicken and Broccoli Quinoa Casserole
This one-pan casserole brings tender chicken, broccoli, and fluffy quinoa together in a creamy, cheesy bake. Everything cooks in the same oven-safe skillet, so cleanup stays simple.
It works well for a weeknight dinner or a make-ahead lunch. The quinoa turns soft and hearty as it cooks, while broccoli adds a fresh bite and a golden layer of cheese finishes the top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into ¾-inch pieces
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked quinoa, rinsed and drained
- 2 cups low-sodium chicken broth
- 1 cup milk
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups small broccoli florets
- 1 cup shredded cheddar cheese, divided
Instructions
- Heat the oven to 375°F. Set a large oven-safe skillet over medium heat and add the olive oil. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until the pieces are lightly browned on the outside. They do not need to be fully cooked yet.
- Stir in the onion and cook for about 3 minutes, until it begins to soften. Add the garlic and cook for 30 seconds, stirring so it does not burn.
- Add the rinsed quinoa, chicken broth, milk, paprika, salt, and black pepper. Stir well, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a gentle simmer.
- Stir in the broccoli florets and half of the cheddar. Cover the skillet tightly with a lid or foil, then transfer it to the oven. Bake for 25 to 30 minutes, until the quinoa is tender and most of the liquid has been absorbed.
- Remove the cover and sprinkle the remaining cheddar over the top. Bake uncovered for 5 to 8 minutes, until the cheese is melted and lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the broccoli into small, even florets so it softens while the quinoa cooks. If the quinoa is still firm after baking, cover the skillet again and return it to the oven for a few more minutes. For a make-ahead meal, refrigerate leftovers in a covered container and reheat with a small splash of milk to keep the casserole moist. Course: Main Course Cuisine: American Equipment: Large Oven-Safe Skillet, Lid or Foil
Tex-Mex Turkey, Black Bean, and Brown Rice Casserole
This one-pan casserole brings lean ground turkey, black beans, and brown rice together with tomatoes, corn, and warm Tex-Mex spices. It makes a hearty weeknight meal with minimal cleanup.
The rice turns tender as it cooks in the seasoned broth, while the turkey and beans add plenty of satisfying texture. A layer of melted cheddar and fresh cilantro finish the casserole with a cozy, fresh touch.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup uncooked long-grain brown rice
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 2 cups low-sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large, oven-safe skillet with a lid over medium heat. Add the ground turkey and diced onion. Cook, breaking up the turkey with a spoon, until the turkey is no longer pink and the onion has softened, about 6 to 8 minutes.
- Stir in the garlic, chili powder, cumin, and smoked paprika. Cook for about 30 seconds, stirring so the garlic and spices are fragrant.
- Add the brown rice, diced tomatoes with their juices, black beans, corn, chicken broth, salt, and black pepper. Stir well and bring the mixture to a boil.
- Cover the skillet, reduce the heat to low, and simmer until the rice is tender and most of the liquid has been absorbed, about 40 to 45 minutes. Check near the end of cooking and add a small splash of broth if the rice needs more time but the skillet looks dry.
- Heat the oven broiler. Sprinkle the cheddar evenly over the casserole and broil uncovered until the cheese is melted, about 2 to 3 minutes. Watch closely to prevent browning too much.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top and serve.
Extra Tips
For the most even rice texture, keep the skillet covered while it simmers and avoid stirring during cooking. If your skillet is not oven-safe, transfer the cooked casserole to a baking dish before adding the cheddar and broiling. Course: Main Course Cuisine: Tex-Mex Equipment: Large Oven-Safe Skillet with Lid, Spoon, Measuring Cups and Spoons
Buffalo Chicken and Cauliflower Casserole
This Buffalo chicken and cauliflower casserole brings together tender chicken, roasted cauliflower, tangy hot sauce, and a creamy cheese topping in one baking dish. It is a hearty, high-protein dinner with plenty of Buffalo-style flavor and minimal cleanup.
The cauliflower turns tender while the chicken stays juicy beneath a golden layer of cheese. Serve it for a weeknight meal when you want the familiar kick of Buffalo chicken without making separate sides.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into bite-size florets
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup plain Greek yogurt
- ⅓ cup Buffalo-style hot sauce
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons sliced green onions
Instructions
- Heat the oven to 400°F. Add the cauliflower florets to a 9-by-13-inch baking dish, drizzle with olive oil, and toss to coat. Roast for 15 minutes, until the edges begin to soften and brown.
- While the cauliflower roasts, stir together the Greek yogurt, Buffalo-style hot sauce, garlic powder, salt, and black pepper in a mixing bowl. Add the chicken pieces and toss until coated.
- Remove the baking dish from the oven. Spread the cauliflower into an even layer, then arrange the coated chicken over it. Spoon any yogurt and hot sauce mixture left in the bowl over the chicken and cauliflower.
- Sprinkle ¾ cup of the cheddar evenly over the casserole. Bake uncovered for 20 to 25 minutes, until the chicken is cooked through and the cauliflower is tender.
- Sprinkle the remaining ¼ cup cheddar over the top and bake for 2 to 3 minutes, until melted. Let the casserole rest for 5 minutes, then scatter the sliced green onions over it before serving.
Extra Tips
For a milder casserole, use less Buffalo-style hot sauce and keep the yogurt amount the same. Cut the cauliflower florets to a similar size so they cook evenly, and check that the largest chicken pieces are cooked through before serving. Course: Main Course Cuisine: American Equipment: 9-by-13-inch Baking Dish, Mixing Bowl
Greek-Style Beef and Orzo Casserole with Spinach
This one-pan casserole brings together seasoned ground beef, tender orzo, and spinach with Greek-inspired flavors from oregano, lemon, and feta. The orzo cooks right in the skillet, so it absorbs the savory broth and helps keep cleanup simple.
It works well for a weeknight dinner when you want a hearty meal without juggling several pots. Expect a cozy, saucy texture, with bright lemon and salty feta to balance the rich beef.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 cup uncooked orzo
- 3 cups low-sodium beef broth
- 5 ounces baby spinach
- 1/2 cup crumbled feta
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large, oven-safe skillet over medium heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the beef as it browns, until the onion softens and the beef is no longer pink.
- Stir in the garlic, oregano, cumin, salt, and black pepper. Cook for about 30 seconds, then mix in the tomato paste until it coats the beef and onion.
- Add the uncooked orzo and beef broth. Stir well, scraping the bottom of the skillet, and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the skillet, and simmer for 10 to 12 minutes. Stir once or twice as it cooks to prevent the orzo from sticking. Check that the orzo is tender and most of the broth has been absorbed.
- Stir in the spinach a handful at a time until wilted. Remove the skillet from the heat, then stir in the lemon juice and half of the feta.
- Sprinkle the remaining feta over the top. Cover for 2 minutes to let it soften, then serve warm from the skillet.
Extra Tips
Orzo can absorb liquid quickly, so stir it during simmering and check for tenderness near the end. If the skillet looks dry before the orzo is tender, add a small splash of broth. For a brighter finish, add the lemon juice just before serving. Course: Main Course Cuisine: Mediterranean Equipment: Large Oven-Safe Skillet, Measuring Cups and Spoons, Knife, Cutting Board
Salmon, Lentil, and Roasted Vegetable Casserole
This casserole brings together tender salmon, hearty lentils, and vegetables that roast right in the baking dish. A lemony herb dressing adds brightness, while the lentils make it filling enough for a weeknight main.
It is a practical choice when you want a complete meal with minimal cleanup. The vegetables turn soft and lightly browned, the salmon stays flaky, and the lentils soak up the savory pan juices.
Serves 4 people.
Ingredients
- 1 cup dry green or brown lentils, rinsed
- 2 cups low-sodium vegetable broth
- 1 medium red onion, cut into wedges
- 1 red bell pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into half-moons
- 1 cup cherry tomatoes
- 3 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 4 skinless salmon fillets, about 5 ounces each
- 1 lemon, zested and cut into wedges
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 425°F. In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes. The lentils should be partly tender but still hold their shape. Drain any excess broth.
- While the lentils cook, add the red onion, bell pepper, zucchini, and cherry tomatoes to a 9-by-13-inch baking dish. Drizzle with 2 tablespoons of olive oil. Add the oregano, smoked paprika, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper. Toss to coat, then spread the vegetables in an even layer.
- Roast the vegetables for 15 minutes, until beginning to soften and brown around the edges. Stir in the drained lentils and return the dish to the oven for 5 minutes so they can warm through.
- Pat the salmon fillets dry. Season them with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Arrange the fillets over the lentil and vegetable mixture.
- Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle the lemon zest over the dish. Bake for 10 to 14 minutes, until the salmon flakes easily with a fork and is cooked to your liking.
- Sprinkle the chopped parsley over the casserole. Serve with the lemon wedges for squeezing at the table.
Extra Tips
Keep the lentils slightly firm after their first simmer so they do not turn mushy during baking. If your salmon fillets vary in thickness, check the thinner pieces first and remove them as soon as they flake easily. Course: Main Course Cuisine: Mediterranean Equipment: Medium Saucepan, 9-by-13-Inch Baking Dish, Measuring Cups and Spoons
Sausage, White Bean, and Kale Casserole
This one-pan casserole brings together savory sausage, creamy white beans, and tender kale in a rich, herby tomato sauce. A sprinkle of Parmesan on top adds a golden finish without making cleanup complicated.
It works well for a cozy weeknight dinner or a make-ahead meal for a busy evening. The beans make each serving hearty, while the kale keeps the casserole balanced and adds a tender bite.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 can (14.5 ounces) crushed tomatoes
- 1 cup low-sodium chicken broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through, about 6 to 8 minutes.
- Add the diced onion to the skillet and cook for 3 to 4 minutes, stirring often, until softened. Stir in the garlic and dried oregano, then cook for 30 seconds.
- Pour in the crushed tomatoes and chicken broth. Stir in the cannellini beans, chopped kale, salt, and black pepper. Simmer for 4 to 5 minutes, stirring occasionally, until the kale begins to wilt.
- Heat the oven to 400°F. Spread the mixture evenly in the skillet and sprinkle the Parmesan over the top. Transfer the skillet to the oven and bake uncovered for 15 to 20 minutes, until bubbling and lightly browned on top.
- Let the casserole rest for 5 minutes before serving so the sauce can settle.
Extra Tips
For a milder flavor, use mild Italian sausage, or choose hot sausage for more spice. If the kale leaves are especially large, chop them finely so they soften evenly in the casserole. Serve straight from the skillet with crusty bread to catch the tomato sauce. Course: Main Course Cuisine: Italian Equipment: Large Oven-Safe Skillet, Cutting Board, Chef’s Knife
Spinach and Cottage Cheese Stuffed Shells Casserole
These stuffed shells pair creamy cottage cheese with spinach, marinara, and melted mozzarella in a single baking dish. They make a hearty meatless meal with tender pasta and a lightly browned, cheesy top.
This casserole works well for a relaxed weeknight dinner or a make-ahead meal. The filling is savory and mild, with garlic and Parmesan adding extra flavor.
Serves 4 people.
Ingredients
- 16 jumbo pasta shells
- 1 teaspoon olive oil
- 5 ounces baby spinach
- 1 garlic clove, minced
- 1 cup cottage cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Heat the oven to 375°F. Cook the jumbo shells in a large pot of boiling water according to the package directions until just tender. Drain and set them aside to cool slightly.
- Warm the olive oil in a skillet over medium heat. Add the spinach and garlic, then cook until the spinach wilts. Transfer the mixture to a plate and let it cool. Gently squeeze out excess moisture, then chop the spinach.
- In a mixing bowl, combine the cottage cheese, egg, Parmesan, ½ cup of the mozzarella, salt, pepper, and chopped spinach. Stir until evenly mixed.
- Spread about 1 cup of the marinara sauce across the bottom of a baking dish. Fill each shell with the spinach and cottage cheese mixture, then arrange the shells in the dish with the open sides facing up.
- Spoon the remaining marinara sauce over the shells and sprinkle with the remaining 1 cup of mozzarella. Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes, until the sauce bubbles and the cheese is melted and lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cook the shells just until tender so they stay sturdy enough to fill. If the cottage cheese is especially watery, drain it briefly before mixing the filling. You can assemble the casserole ahead, cover it, and refrigerate it until ready to bake, adding a few extra minutes if it goes into the oven cold. Course: Main Course Cuisine: Italian-American Equipment: Large Pot, Skillet, Mixing Bowl, Baking Dish, Foil
BBQ Pulled Pork and Sweet Potato Casserole
This casserole pairs tender pulled pork with sweet potatoes, smoky barbecue sauce, and melted cheddar. It bakes in one pan, making it a practical choice for a cozy weeknight dinner with less cleanup.
The sweet potatoes turn soft and tender beneath the savory pork, while a crisp layer of panko adds a little crunch. It’s hearty enough to serve on its own and easy to bring to a casual family meal.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
- ¼ cup water
- 2 cups cooked pulled pork
- ½ cup barbecue sauce
- ½ teaspoon smoked paprika
- 1 cup shredded sharp cheddar cheese
- ¼ cup panko breadcrumbs
- 2 tablespoons sliced green onions
Instructions
- Heat the oven to 400°F. In a large oven-safe skillet, warm the olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the cubed sweet potatoes and water. Cover the skillet and cook for 8 to 10 minutes, stirring once or twice, until the potatoes are starting to soften. If the skillet is not oven-safe, transfer the mixture to a casserole dish before baking.
- Stir in the pulled pork, barbecue sauce, and smoked paprika until everything is evenly coated. Spread the mixture into an even layer.
- Sprinkle the cheddar over the top, then scatter the panko evenly over the cheese.
- Bake uncovered for 15 to 20 minutes, until the sweet potatoes are tender and the cheese is melted. Let the casserole rest for a few minutes, then top with the sliced green onions before serving.
Extra Tips
Cut the sweet potatoes into similar-sized cubes so they soften evenly. If your pulled pork is already well-seasoned, taste it before adding the barbecue sauce and adjust the amount to suit your preference. For a softer topping, skip the panko and use the cheese alone. Course: Main Course Cuisine: American Equipment: Large Oven-Safe Skillet, Measuring Cups, Measuring Spoons
Shrimp, Edamame, and Brown Rice Casserole
This one-pan casserole brings together tender shrimp, hearty brown rice, and green edamame in a savory ginger-soy sauce. It makes a filling weeknight dinner without leaving a pile of dishes behind.
The rice cooks in the same pan as the aromatics and broth, while the shrimp and edamame go in near the end so they stay tender. A little lime and scallion brighten each serving.
Serves 4 people.
Ingredients
- 1 tablespoon neutral oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1½ cups long-grain brown rice, rinsed and drained
- 2½ cups low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 pound raw shrimp, peeled and deveined
- 1 cup shelled frozen edamame
- 1 lime, cut into wedges
- 2 scallions, thinly sliced
Instructions
- Heat the oil in a large oven-safe skillet with a tight-fitting lid over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the garlic and ginger. Cook for about 30 seconds, just until fragrant.
- Add the rinsed brown rice, chicken broth, and soy sauce. Stir to combine, then bring the mixture to a boil.
- Cover the skillet, reduce the heat to low, and simmer for 35 to 40 minutes, until the rice is nearly tender and most of the liquid has been absorbed.
- Scatter the shrimp and frozen edamame over the rice. Cover again and cook for 5 to 7 minutes, until the shrimp are opaque and cooked through and the edamame is hot.
- Remove the skillet from the heat and let it stand, covered, for 5 minutes. Fluff the rice gently, then serve with lime wedges and sliced scallions.
Extra Tips
Brown rice cooking times can vary, so check the rice before adding the shrimp and edamame. If the rice is still firm and the skillet looks dry, add a small splash of broth and continue cooking, covered, until it is nearly tender. Add the shrimp only at the end to help keep them from turning tough. Course: Main Course Cuisine: Asian Equipment: Large Oven-Safe Skillet with Lid
Tofu, Edamame, and Peanut Noodle Casserole
This one-pan casserole combines chewy noodles, golden tofu, and tender edamame in a creamy peanut sauce. It makes a hearty meal for busy weeknights, with plenty of protein and minimal cleanup.
The sauce is savory, gently tangy, and easy to adjust with a little extra lime or chili. Everything cooks together in a covered baking dish, so the noodles soak up the flavor as they soften.
Serves 4 people.
Ingredients
- 14 ounces extra-firm tofu, drained and cut into ¾-inch cubes
- 8 ounces wide rice noodles, broken in half
- 1 cup shelled edamame, thawed if frozen
- ⅓ cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon lime juice
- 1 teaspoon maple syrup
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 2½ cups low-sodium vegetable broth
- 1 teaspoon toasted sesame oil
- 2 tablespoons chopped roasted peanuts
- 2 tablespoons sliced scallions
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish with a little of the sesame oil.
- In a bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, garlic, ginger, vegetable broth, and remaining sesame oil until smooth.
- Add the rice noodles and edamame to the baking dish. Pour the peanut sauce over them and stir to coat. Arrange the tofu cubes among the noodles, pressing them down so they are partly covered by the liquid.
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and stir gently, checking that the noodles are soft and the tofu is warmed through. If the noodles are still firm, cover and bake for a few more minutes.
- Let the casserole stand uncovered for 5 minutes so the sauce can thicken. Scatter the roasted peanuts and sliced scallions over the top before serving.
Extra Tips
Use noodles that fit comfortably in the baking dish, and make sure they are mostly submerged before covering so they soften evenly. For a thicker sauce, let the casserole rest a few extra minutes, then add the peanuts and scallions just before serving to keep them crisp. Course: Main Course Cuisine: Asian Equipment: 9-by-13-inch Baking Dish, Mixing Bowl, Whisk
