Meal prepping helps keep meals on track when weeks get busy. Casseroles work well for this because they store easily and reheat without much effort. The recipes here use simple ingredients and focus on balanced portions. You will find 12 ideas that fit into regular meal planning routines.
Tips for Easy Casserole Meal Prep
These tips will help you prepare and store casseroles that stay fresh and reheat well during busy weeks.
Choose sturdy ingredients
Select vegetables like broccoli, carrots, and zucchini that hold their texture after baking and reheating. Lean proteins such as chicken or turkey also work better than delicate fish.
Portion before storing
Cut the cooled casserole into single servings right after baking. This makes it simple to grab one or two portions for lunch or dinner without thawing the whole dish.
Freeze extras right away
Wrap half the casserole tightly in foil and freeze it within two hours of baking. Label each pan with the date and reheating instructions so you can pull meals as needed.
Reheat in the oven
Warm portions at 350 degrees for 15 to 20 minutes instead of using the microwave. This keeps the top layer from turning soggy and restores some crispness to the edges.
Chicken Broccoli Quinoa Casserole
This casserole brings together chicken, broccoli, and quinoa in one dish that holds up well in the fridge. It works especially well for busy weeks when you want to portion out lunches or dinners ahead of time without much extra effort.
The texture stays hearty from the quinoa while the broccoli keeps a bit of bite. A light yogurt-based mix adds creaminess without heaviness, and a touch of cheese on top gives it a simple savory finish.
Serves 4 people.
Ingredients
- 1 cup quinoa
- 2 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 4 cups broccoli florets
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup plain Greek yogurt
- 1 cup shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 baking dish.
- Rinse the quinoa, then combine it with the chicken broth in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until the liquid is absorbed. Remove from heat and set aside.
- While the quinoa cooks, heat a large skillet over medium heat. Add the chicken pieces, onion, and garlic. Cook for 6 to 8 minutes until the chicken is no longer pink.
- Add the broccoli florets to the skillet with the chicken. Cook for 3 to 4 minutes until the broccoli turns bright green.
- In a large mixing bowl, stir together the cooked quinoa, chicken and broccoli mixture, Greek yogurt, garlic powder, salt, pepper, and half of the cheddar cheese until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining cheddar cheese on top.
- Bake for 20 minutes until the cheese is melted and the edges are lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Portion the cooled casserole into individual containers for easy grab-and-go meals throughout the week. Reheat single servings in the microwave with a damp paper towel over the top to keep the quinoa from drying out. If you want to lighten the cheese flavor, swap half the cheddar for mozzarella.Course: Main Course Cuisine: American Equipment: Large skillet, Medium saucepan, 9×9 baking dish, Mixing bowl
Turkey Sweet Potato Black Bean Enchilada Casserole
This casserole layers lean ground turkey with sweet potatoes and black beans inside a simple enchilada setup. It holds up well in the fridge for several days, making it easy to portion out for weekday lunches or dinners.
The sweet potatoes add a gentle sweetness that balances the savory turkey and spiced sauce, while the tortillas soften into a sturdy, scoopable texture.
Serves 4 people.
Ingredients
- 1 pound ground turkey
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 8 corn tortillas, cut into strips
- 2 cups red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes until they soften.
- Add the ground turkey, cumin, salt, and pepper. Cook for 6 to 8 minutes, breaking up the meat until it is no longer pink.
- Stir in the diced sweet potatoes and cook for 5 minutes so they begin to soften.
- Add the black beans and 1 cup of enchilada sauce. Stir everything together and remove the skillet from the heat.
- Preheat the oven to 375°F. Spread ½ cup of enchilada sauce across the bottom of a 9×9 baking dish.
- Layer half the tortilla strips over the sauce, followed by half the turkey mixture and half the cheese. Repeat the layers once more, ending with the remaining cheese on top.
- Pour the rest of the enchilada sauce evenly over the final cheese layer.
- Bake uncovered for 25 minutes until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes before slicing.
Extra Tips
Dice the sweet potatoes into small, even pieces so they cook through at the same time as the turkey. Leftovers reheat well in the microwave with a splash of water to keep the tortillas from drying out. You can swap cheddar for Monterey Jack if you want a milder flavor.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×9 baking dish, Oven
Lean Beef Zucchini Mushroom Barley Bake
This casserole combines lean ground beef with hearty barley, tender zucchini, and earthy mushrooms for a filling meal that holds up well through the week. It offers a savory, balanced flavor with a mix of chewy and soft textures that reheat nicely without drying out.
It works especially well for Sunday prep sessions when you want several ready-to-go lunches or dinners that feel like a complete plate in one dish.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 cup uncooked pearl barley
- 2 medium zucchinis, diced
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Rinse the barley under cold water and set it aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the onion and garlic to the skillet. Cook for 3 minutes until the onion softens.
- Stir in the mushrooms and cook for another 4 minutes until they release their liquid.
- Add the diced zucchini, thyme, oregano, salt, and pepper. Cook for 2 minutes, stirring to combine.
- Pour in the beef broth and add the rinsed barley. Bring the mixture to a simmer and cook for 5 minutes.
- Transfer everything to a baking dish and cover tightly with foil. Bake for 35 minutes until the barley is tender and most of the liquid is absorbed.
- Remove the foil and let the bake rest for 5 minutes before serving.
Extra Tips
Rinse the barley well before cooking to keep the final texture from turning gummy. If your zucchini releases extra water during baking, uncover the dish for the last 10 minutes to help evaporate moisture. Leftovers store well in airtight containers for up to four days in the fridge and reheat best with a splash of broth to loosen the barley.Course: Main Course Cuisine: American Equipment: Large Skillet, Baking Dish
Greek Chickpea Eggplant and Spinach Casserole
This casserole brings together hearty eggplant, creamy chickpeas, and fresh spinach in a simple baked dish. It works well for meal prep because the flavors hold up after several days in the fridge and reheat without losing much texture. The result is a Mediterranean-style meal with savory notes from oregano and a light tang from tomatoes and feta.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 large eggplant, cut into 1-inch cubes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 6 cups fresh spinach
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
- Preheat the oven to 375°F and lightly oil a 9×9-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until it softens.
- Stir in the garlic and cook for 1 minute more.
- Add the eggplant cubes and cook for 6 to 8 minutes, stirring occasionally, until the edges begin to brown.
- Pour in the chickpeas and diced tomatoes along with the oregano, salt, and black pepper. Simmer for 5 minutes.
- Add the spinach in batches and stir until it wilts, about 2 minutes.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Sprinkle the feta cheese over the top.
- Bake for 20 minutes until the cheese softens and the edges bubble.
- Remove from the oven and let it rest for 5 minutes before serving. Top with fresh parsley if using.
Extra Tips
Eggplant releases moisture as it cooks, so let the skillet mixture simmer long enough for excess liquid to reduce before transferring to the baking dish. Leftovers keep well in the fridge for up to four days and reheat best in a 350°F oven for 10 minutes to restore some crispness around the edges.Course: Main Course Cuisine: Mediterranean Equipment: Large skillet, 9×9-inch baking dish, Oven
Salmon Asparagus Brown Rice Dill Casserole
This casserole combines flaky salmon with crisp-tender asparagus and nutty brown rice in a light, herb-forward sauce. The fresh dill and lemon keep the flavors bright while the ingredients hold up well after reheating. It works especially well for weekday lunches or dinners when you want a balanced meal ready in the fridge.
It bakes in one dish, so cleanup stays simple. The result is a satisfying yet light casserole that feels fresh rather than heavy.
Serves 4 people.
Ingredients
- 12 oz salmon fillet, cut into 1-inch pieces
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 3 cups cooked brown rice
- 1 cup plain Greek yogurt
- 1/4 cup fresh dill, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Juice of 1 lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, stir together the Greek yogurt, olive oil, lemon juice, minced garlic, chopped dill, salt, and pepper until smooth.
- Add the cooked brown rice, asparagus pieces, and salmon pieces to the bowl. Gently fold everything together until the sauce coats the ingredients evenly.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Bake for 25 to 30 minutes, until the salmon is cooked through and the asparagus is tender.
Extra Tips
Stir the casserole gently after baking if you want the rice to absorb more of the lemon-dill sauce. Leftovers reheat well in the microwave with a splash of water to keep the rice moist. Use fresh dill rather than dried for the brightest flavor, and store portions in airtight containers for up to three days.Course: Main Course Cuisine: Mediterranean Equipment: 9×13-inch baking dish, Large mixing bowl, Knife
Lentil Sweet Potato Shepherd’s Pie
This lentil and sweet potato version of shepherd’s pie brings together a savory vegetable and lentil filling with a creamy sweet potato topping. It works well for meal prep because the layers hold up nicely in the fridge and reheat without losing texture.
The filling tastes earthy and slightly herby while the sweet potato mash adds a mild sweetness that balances the savory notes. The finished casserole has a soft, hearty interior and a lightly golden top.
Serves 4 people.
Ingredients
- 1 cup dried green lentils
- 2 large sweet potatoes, peeled and cubed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp olive oil
- 1/2 cup frozen peas
- Salt and black pepper to taste
Instructions
- Rinse the lentils and place them in a large saucepan with the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until the lentils are tender but not mushy.
- While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
- Stir in the garlic, thyme, and rosemary and cook for 1 minute more. Add the diced tomatoes and simmer for 5 minutes.
- Drain any excess liquid from the lentils if needed, then add the lentils and frozen peas to the skillet. Season with salt and pepper and stir everything together. Remove from heat.
- Place the sweet potato cubes in a pot of water and boil for 12 minutes until fork-tender. Drain and mash until smooth, adding a pinch of salt.
- Preheat the oven to 375°F. Spread the lentil filling evenly in an 8×8-inch baking dish. Spoon the mashed sweet potato over the top and smooth it out.
- Bake for 20 minutes until the topping is lightly golden at the edges. Let the casserole rest for 5 minutes before serving.
Extra Tips
Mash the sweet potatoes while they are still warm so they spread easily over the filling. Leftovers keep well in airtight containers for up to four days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through.Course: Main Course Cuisine: British Equipment: Large saucepan, Large skillet, Baking dish, Potato masher
Thai Basil Tofu Vegetable Brown Rice Casserole
This casserole combines fragrant Thai basil with savory tofu and crisp vegetables over nutty brown rice. It is an easy choice for meal prep because it reheats well and keeps its texture after several days in the fridge.
The dish offers a balance of chewy rice, tender vegetables, and lightly crisped tofu in a light, aromatic sauce. It works well for weekday lunches or dinners when you want something filling without much daily effort.
Serves 4 people.
Ingredients
- 1 cup uncooked brown rice
- 14 ounces firm tofu, drained and pressed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 1 cup fresh Thai basil leaves
- 1/2 cup vegetable broth
Instructions
- Cook the brown rice according to package directions and set it aside.
- Cut the pressed tofu into 1-inch cubes. Heat the sesame oil in a large skillet over medium heat, add the tofu, and cook until lightly browned on all sides.
- Add the garlic and ginger to the skillet with the tofu and stir for one minute.
- Add the bell pepper, broccoli, and carrot to the skillet. Cook for 4 to 5 minutes until the vegetables begin to soften.
- Stir in the cooked rice, soy sauce, and vegetable broth. Mix until everything is evenly combined.
- Remove the skillet from the heat and fold in the Thai basil leaves.
- Transfer the mixture to a lightly oiled 8×8-inch baking dish and bake at 375°F for 20 minutes.
Extra Tips
Add the basil only after removing the skillet from the heat so it stays bright and fragrant. Leftovers reheat best in a covered skillet with a splash of water to loosen the rice. If you prefer a spicier version, stir in a pinch of chili flakes with the garlic and ginger.Course: Main Course Cuisine: Asian Equipment: Large skillet, 8×8-inch baking dish, Saucepan
Mexican Cauliflower Rice Chicken Fajita Bake
This casserole brings the bold flavors of chicken fajitas into a lighter, lower-carb format that still feels satisfying. It works well for Sunday prep sessions because it holds up through the week and reheats without much fuss. The dish combines tender chicken and peppers with cauliflower rice, all baked under a light layer of cheese for a comforting texture.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breast, cut into strips
- 4 cups cauliflower rice
- 2 bell peppers, sliced
- 1 medium onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- Lime wedges
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken strips and fajita seasoning, then cook until the chicken is no longer pink, about 6 minutes.
- Add the sliced bell peppers and onion to the skillet. Cook for another 4 minutes until the vegetables begin to soften.
- Stir the cauliflower rice into the skillet and cook for 2 minutes to combine the flavors.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the shredded cheddar cheese over the top.
- Bake for 15 minutes until the cheese is melted and lightly browned.
- Remove from the oven and let it rest for 5 minutes before serving with chopped cilantro and lime wedges.
Extra Tips
Cook the cauliflower rice only briefly in the skillet so it stays slightly firm after baking. Store portions in airtight containers for up to four days and reheat in the microwave with a damp paper towel on top to keep the texture from drying out. Skip the cheese if you prefer a dairy-free version and add a spoonful of salsa when serving instead.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×13 baking dish
Italian Turkey Kale Whole Wheat Pasta Casserole
This casserole brings together lean ground turkey, fresh kale, and whole wheat pasta in a simple baked dish. It works well for meal prep because it holds up in the fridge for several days and reheats without drying out. The flavor is savory with Italian herbs and tomato sauce, while the texture stays hearty from the pasta and slightly tender from the greens.
It fits easily into a busy week when you want something balanced that still feels like comfort food. The recipe keeps portions practical for four servings and uses ingredients that store well.
Serves 4 people.
Ingredients
- 8 ounces whole wheat pasta
- 1 pound ground turkey
- 1 bunch kale, stems removed and leaves chopped
- 3 cups marinara sauce
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and cook the whole wheat pasta until just al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
- Add the ground turkey to the skillet. Break it up with a spoon and cook until no longer pink, about 6 minutes. Season with the salt, black pepper, and Italian seasoning.
- Pour the marinara sauce into the skillet with the turkey. Add the chopped kale and stir until the kale begins to wilt, about 3 minutes.
- Combine the cooked pasta with the turkey and kale mixture in the skillet or a large bowl. Transfer everything to a greased 9×13 baking dish and spread evenly.
- Sprinkle the shredded mozzarella cheese over the top. Bake for 20 minutes until the cheese is melted and the edges are lightly browned.
Extra Tips
Let the casserole rest for 5 minutes after baking so the cheese sets before slicing. For meal prep, portion it into individual containers once cooled. If the kale tastes too earthy, a pinch more Italian seasoning during reheating can balance it. Leftovers reheat best in a 350 degree oven for 10 minutes to keep the pasta from getting soggy.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish
Moroccan Spiced Carrot Chickpea Couscous Casserole
This casserole brings together sweet carrots, hearty chickpeas, and fluffy couscous with warm Moroccan spices. It is a reliable choice for meal prep because it reheats well and holds its texture after several days in the fridge.
The finished dish has a savory-sweet flavor profile with a tender yet slightly chewy bite from the couscous and vegetables. It works as a complete main for lunch or dinner during busy weeks when you want something nourishing without daily cooking.
Serves 4 people.
Ingredients
- 4 medium carrots, peeled and sliced into rounds
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup dry couscous
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F and lightly oil a 9×9-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Stir in the minced garlic, cumin, coriander, cinnamon, paprika, salt, and black pepper. Cook for 1 minute until the spices become fragrant.
- Add the sliced carrots and cook for 5 minutes, stirring occasionally so the carrots begin to soften.
- Pour in the vegetable broth and bring the mixture to a simmer. Remove the skillet from the heat and stir in the couscous and chickpeas until evenly combined.
- Transfer the mixture to the prepared baking dish, cover tightly with foil, and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes to allow the top to set. Sprinkle with chopped parsley before serving.
Extra Tips
Let the casserole rest for 5 minutes after baking so the couscous absorbs any remaining broth. If the mixture looks dry when reheating leftovers, add a splash of broth before warming in the microwave or oven. The parsley adds a fresh note at the end, so add it only after baking.Course: Main Course Cuisine: Moroccan Equipment: Large skillet, 9×9-inch baking dish, Foil
Southwestern Stuffed Bell Pepper Quinoa Casserole
This casserole combines quinoa with colorful bell peppers, black beans, and corn for a filling meal that holds up well in the fridge. It brings mild heat and smoky notes from Southwestern spices while keeping prep straightforward for busy weeks.
The dish bakes into a hearty, one-pan option that works for lunches or dinners. Leftovers reheat evenly without losing texture, making it reliable for weekly meal prep.
Serves 4 people.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 4 large bell peppers, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed.
- While the quinoa cooks, heat a large skillet over medium heat. Add the diced bell peppers and onion. Cook for 5 minutes until they begin to soften.
- Stir in the minced garlic, black beans, corn, diced tomatoes with green chilies, cumin, chili powder, smoked paprika, and salt. Cook for another 3 minutes.
- Fluff the cooked quinoa and add it to the skillet. Stir everything together until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded cheddar cheese over the top.
- Bake for 20 minutes until the cheese melts and the edges start to bubble.
- Remove from the oven and let it rest for 5 minutes. Sprinkle with chopped cilantro before serving.
Extra Tips
Cook the quinoa a day ahead and store it in the fridge to shorten assembly time on busy days. For extra smokiness, swap regular paprika for an additional half teaspoon of smoked paprika. Leftovers keep in airtight containers for up to four days and reheat well in the microwave with a splash of broth to restore moisture.Course: Main Course Cuisine: Mexican Equipment: Saucepan, Large skillet, 9×13 baking dish
Creamy Mushroom Spinach Farro White Bean Casserole
This casserole combines hearty farro and white beans with earthy mushrooms and fresh spinach in a light creamy sauce. It holds up well in the fridge for several days, making it a reliable choice for weekday lunches or quick dinners during busy weeks.
The texture stays satisfying without feeling heavy. Farro gives a pleasant chew while the mushrooms and spinach add moisture and flavor that improve after a night in the refrigerator.
Serves 4 people.
Ingredients
- 1 cup uncooked farro
- 1 tablespoon olive oil
- 1 medium onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 1 can (15 ounces) white beans, drained and rinsed
- 1 cup low-sodium vegetable broth
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Rinse the farro and cook it in a medium pot according to package directions until tender. Drain any excess water and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it begins to soften.
- Add the sliced mushrooms and cook for 5 minutes until they release their liquid and start to brown. Stir in the minced garlic and cook for 1 minute more.
- Add the fresh spinach in batches, stirring until it wilts completely. Season with the dried thyme, salt, and black pepper.
- Stir in the cooked farro, white beans, vegetable broth, and milk. Simmer for 2 minutes to let the flavors combine.
- Remove from heat and mix in half of the Parmesan cheese. Transfer everything to a greased baking dish and sprinkle the remaining cheese on top.
- Bake at 375°F for 20 minutes until the top is lightly golden and the casserole is heated through.
Extra Tips
Let the casserole cool completely before portioning it into individual containers for the week. If it thickens too much after refrigeration, add a splash of milk or broth when reheating to loosen the sauce. For a dairy-free version, swap the milk and Parmesan for unsweetened oat milk and nutritional yeast.Course: Main Course Cuisine: Mediterranean Equipment: Medium pot, Large skillet, Baking dish
