Weeknights can get busy fast. Casseroles are a great way to get dinner on the table without much fuss. Here are 14 recipes that come together quickly. Each one uses simple ingredients and bakes in one dish. You can find ideas that fit what you have on hand.
Helpful Tips Before You Start
A few small habits keep these casseroles truly quick on weeknights.
Use Ready Proteins
Rotisserie chicken, canned beans, or leftover cooked ground meat shave off 15 minutes of prep.
Assemble the Night Before
Mix and layer everything in the baking dish, cover it, and store it in the fridge until you are ready to bake.
Pick One Baking Dish Size
A 9×13 inch pan fits most of these recipes and cooks evenly without extra monitoring.
Double and Freeze
Make two casseroles at once and freeze the second one unbaked for a future busy night.
Keep Sides Minimal
A bagged salad or microwaved frozen vegetables finish the meal without extra pans.
Cheesy Chicken Broccoli Rice Casserole
This casserole brings together tender chicken, broccoli, and rice in a creamy cheese sauce. It works well on busy weeknights when you want a complete meal with minimal cleanup.
The finished dish has a mild, comforting flavor with plenty of melted cheese throughout. The broccoli stays bright and the rice soaks up the sauce for a hearty texture.
Serves 4 people.
Ingredients
- 2 cups cooked white rice
- 2 cups diced cooked chicken
- 3 cups broccoli florets
- 1 (10.5 oz) can cream of chicken soup
- 1 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F and lightly grease an 8×8 baking dish.
- Place the cooked rice, diced chicken, broccoli florets, cream of chicken soup, milk, 1 cup of the shredded cheddar cheese, garlic powder, salt, and black pepper in a large mixing bowl.
- Stir everything together until the ingredients are evenly coated with the soup and milk mixture.
- Transfer the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Bake for 25 to 30 minutes, until the cheese is melted and the edges are bubbling.
Extra Tips
Use frozen broccoli straight from the bag to skip extra steaming steps. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce. If you prefer a crunchier top, add a handful of crushed crackers before the final cheese layer.Course: Main Course Cuisine: American Equipment: Mixing Bowl, Baking Dish
Beefy Taco Pasta Casserole
This casserole brings together seasoned ground beef, tender pasta, and plenty of melted cheese in one pan. It works well on weeknights when you want a filling meal that feels familiar but still has bold taco flavor. The finished dish has a saucy base with chewy pasta and a golden cheese topping that holds everything together.
Serves 4 people.
Ingredients
- 8 oz elbow macaroni
- 1 lb ground beef
- 1 small onion, diced
- 1 packet taco seasoning
- 1 can (14.5 oz) diced tomatoes with juices
- 1 cup water
- 2 cups shredded cheddar cheese
- Chopped cilantro, for serving
Instructions
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente. Drain and set aside.
- While the pasta cooks, heat 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 soft. Drain any excess fat.
- Stir the taco seasoning, diced tomatoes with their juices, and water into the beef mixture. Simmer for 5 minutes until the sauce thickens slightly.
- Remove the skillet from the heat. Add the drained pasta and 1 cup of the shredded cheddar cheese. Stir until the pasta is evenly coated and the cheese begins to melt.
- Transfer the mixture to a greased 9×9-inch baking dish. Sprinkle the remaining cup of cheddar cheese over the top. Bake for 15-20 minutes until the cheese is melted and bubbly.
- Remove from the oven and let the casserole rest for 5 minutes. Sprinkle with chopped cilantro before serving.
Extra Tips
Drain the beef well after browning so the casserole does not turn out greasy. If you want a little extra creaminess, stir 2 tablespoons of sour cream into the beef mixture right before adding the pasta. Leftovers reheat nicely in the microwave with a splash of water to loosen the sauce.Course: Main Course Cuisine: Mexican Equipment: Large pot, Large skillet, 9×9-inch baking dish
Turkey Tetrazzini with Mushrooms
Turkey Tetrazzini with Mushrooms turns leftover turkey into a creamy weeknight casserole. The mushrooms add earthy depth while the sauce keeps everything comforting and satisfying. It comes together in one baking dish, which means minimal cleanup after a busy day.
This version stays simple yet flavorful, with tender pasta and chunks of turkey in every bite. The light breadcrumb topping gives a little crunch without extra work.
Serves 4 people.
Ingredients
- 8 ounces spaghetti
- 2 tablespoons butter
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 2 cups cooked turkey, diced
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees. Cook the spaghetti in a large pot of salted water until al dente, then drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the onion and mushrooms and cook until the vegetables soften and the mushrooms release their liquid.
- Stir in the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and stir for one minute to form a roux.
- Slowly whisk in the chicken broth and milk. Continue stirring until the sauce thickens, about 3 minutes.
- Remove the skillet from the heat. Stir in the diced turkey, Parmesan cheese, and salt and pepper to taste.
- Add the drained spaghetti to the skillet and toss until everything is evenly coated. Transfer the mixture to a greased baking dish and sprinkle the breadcrumbs over the top.
- Bake for 20 minutes until the casserole is hot and the breadcrumbs are lightly golden.
Extra Tips
Use rotisserie or leftover holiday turkey for the quickest results. If the sauce seems too thick after adding the pasta, splash in a little extra broth before baking. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, Baking Dish
Sausage and Peppers Penne Bake
This casserole combines savory sausage with sweet bell peppers and tender penne in a simple tomato sauce. It comes together in one pan before heading into the oven, making it a reliable choice for busy weeknights when you want a filling meal without extra steps.
The finished dish has a hearty texture with slightly crisp pepper edges and melted cheese on top. It works well for family dinners or when you need leftovers that reheat easily.
Serves 4 people.
Ingredients
- 12 oz penne pasta
- 1 lb Italian sausage, sliced into rounds
- 2 bell peppers, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Cook the penne in a large pot of salted boiling water until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned on both sides.
- Add the sliced bell peppers, onion, and minced garlic to the skillet. Cook for 5 minutes until the vegetables soften.
- Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Simmer for 2 minutes.
- Remove the skillet from heat and mix in the cooked penne until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 minutes until the cheese is melted and lightly golden.
Extra Tips
For a little extra flavor, let the sausage brown well before adding the vegetables so the fond builds up in the pan. If you assemble the dish earlier in the day, cover and refrigerate it, then add 10 minutes to the bake time. Leftovers keep well in the fridge for three days and reheat best in a 350°F oven to restore the crisp cheese topping.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish
Creamy Tuna Noodle Casserole
This creamy tuna noodle casserole comes together fast on busy evenings. It combines tender noodles with flaky tuna in a rich sauce, then bakes until the top turns golden.
The dish offers a comforting mix of creamy textures and savory flavors that the whole family enjoys. It works well for weeknights when you need a filling meal without much fuss.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 2 tablespoons butter, melted
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375°F. Cook the egg noodles in a large pot of boiling water until al dente, then drain them well.
- In a large mixing bowl, stir together the cream of mushroom soup, milk, drained tuna, frozen peas, and half of the shredded cheddar cheese.
- Add the drained noodles to the bowl and mix until the noodles are evenly coated with the sauce.
- Spread the mixture into a greased 9×9-inch baking dish and smooth the top.
- In a small bowl, combine the melted butter with the breadcrumbs, then sprinkle this mixture over the casserole along with the remaining cheddar cheese.
- Bake for 20 to 25 minutes until the sauce bubbles and the topping turns golden.
Extra Tips
Add the peas straight from the freezer so they keep their color and do not water down the sauce. The buttered breadcrumbs create a crisp layer that contrasts with the creamy interior. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large Pot, Mixing Bowl, Baking Dish
Vegetarian Black Bean and Sweet Potato Casserole
This casserole combines sweet potatoes and black beans in one dish that comes together fast on busy evenings. It offers a balance of sweet and savory flavors with a soft, hearty texture that holds up well for leftovers.
It works nicely when you need a meatless option that still feels filling. The ingredients bake together in a single pan, making cleanup simple after a long day.
Serves 4 people.
Ingredients
- 2 medium sweet potatoes, peeled and diced into 1-inch pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 400°F and lightly grease a 9×13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the sweet potatoes and cook for 8 minutes, stirring occasionally.
- Add the onion and garlic to the skillet. Cook for 3 more minutes until the onion softens.
- Stir in the black beans, diced tomatoes with green chilies, cumin, chili powder, and salt. Simmer the mixture for 5 minutes.
- Transfer everything to the prepared baking dish and spread it evenly. Sprinkle the shredded cheese over the top.
- Bake for 20 minutes until the cheese melts and the edges bubble. Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh cilantro.
Extra Tips
For a spicier version, add a pinch of cayenne with the other seasonings before baking. Leftovers reheat well in the microwave with a splash of water to keep the texture moist. You can assemble the dish up to the baking step the night before and store it covered in the fridge.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×13 baking dish, Oven
Ham and Potato Scalloped Casserole
This ham and potato scalloped casserole turns simple pantry staples into a creamy, layered dinner. It works well for weeknights when you want a filling meal without multiple pots or long prep.
The potatoes soften in a light cheese sauce while the ham adds savory bites throughout. A golden top gives just enough texture to keep each serving satisfying.
Serves 4 people.
Ingredients
- 4 medium Yukon gold potatoes, thinly sliced
- 1 1/2 cups diced cooked ham
- 1 small onion, finely diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 baking dish.
- Melt the butter in a saucepan over medium heat. Add the onion and cook until softened.
- Stir in the flour and cook for one minute. Slowly whisk in the milk until the sauce thickens.
- Add the salt, pepper, and paprika to the sauce and remove the pan from heat.
- Layer half the potato slices and half the ham in the baking dish. Pour half the sauce over the top.
- Repeat with the remaining potatoes, ham, and sauce. Sprinkle the cheddar cheese evenly over the surface.
- Bake until the potatoes are tender and the cheese is lightly browned.
Extra Tips
Slice the potatoes evenly so they cook at the same rate. If the top browns too quickly, loosely cover the dish with foil for the first half of baking. Leftovers reheat well in the microwave with a splash of milk to restore creaminess.Course: Main Course Cuisine: American Equipment: 8×8 baking dish, saucepan, sharp knife
Greek Spinach and Feta Chicken Casserole
This casserole brings together tender chicken, wilted spinach, and tangy feta for a simple Greek-inspired dinner. It works well on busy weeknights when you want something hearty without much hands-on time. The result is a savory dish with bright herb notes and a creamy yet slightly crisp top.
Serves 4 people.
Ingredients
- 3 cups cooked shredded chicken
- 10 ounces frozen spinach, thawed and drained
- 1 cup crumbled feta cheese, divided
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
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 diced onion and cook for 3 minutes until softened.
- Stir in the minced garlic and oregano, then cook for 1 minute more.
- Add the shredded chicken, drained spinach, salt, and pepper to the skillet. Stir everything together and cook for 2 minutes until heated through.
- Remove the skillet from the heat and mix in 3/4 cup of the feta cheese.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining 1/4 cup feta on top.
- Bake for 20 minutes until the top is lightly golden. Remove from the oven and scatter the fresh dill over the casserole before serving.
Extra Tips
Use rotisserie chicken to keep prep minimal. If the spinach still feels wet after draining, press it firmly with paper towels so the casserole does not turn watery. Leftovers reheat well in the microwave or oven at 350°F for about 10 minutes.Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, 9×13 Baking Dish, Oven
BBQ Pulled Pork Cornbread Casserole
This casserole brings together smoky pulled pork and a golden cornbread topping in one pan. It comes together fast with leftover or store-bought pulled pork, making it a reliable choice for busy weeknights when you want something hearty without much effort.
The layers stay distinct after baking. You get tender BBQ pork underneath and a slightly crisp cornbread crust on top that soaks up just enough sauce.
Serves 4 people.
Ingredients
- 3 cups cooked pulled pork
- ¾ cup BBQ sauce
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- ¼ cup melted butter
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F and lightly grease an 8×8-inch baking dish.
- Stir the pulled pork and BBQ sauce together in a bowl until evenly coated, then spread the mixture across the bottom of the prepared dish.
- In a separate mixing bowl, whisk the cornmeal, flour, baking powder, and salt. Add the milk, egg, and melted butter. Stir just until combined, then fold in the shredded cheddar cheese.
- Pour the cornbread batter evenly over the pork layer and smooth the surface with a spatula.
- Bake for 20 to 25 minutes until the cornbread is golden and a toothpick inserted in the center comes out clean. Let the casserole rest for 5 minutes before serving.
Extra Tips
Use leftover pulled pork straight from the fridge. It warms through while the cornbread bakes. If your pulled pork is very saucy, reduce the added BBQ sauce to ½ cup so the bottom layer does not turn soggy. Leftovers reheat well in a 350°F oven for 10 minutes to restore the crust texture.Course: Main Course Cuisine: American Equipment: 8×8 baking dish, Mixing bowl, Oven
Shrimp and Wild Rice Alfredo Bake
This casserole combines tender shrimp with nutty wild rice in a creamy Alfredo sauce. It comes together fast on busy evenings when you need a hands-off dinner that still feels special.
The dish bakes into a golden, cheesy top with a rich interior. Wild rice adds a pleasant chew that balances the smooth sauce and sweet shrimp.
Serves 4 people.
Ingredients
- 12 oz peeled and deveined shrimp
- 3 cups cooked wild rice
- 15 oz jar Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the shrimp to the skillet along with the salt and black pepper. Cook for 2 to 3 minutes until the shrimp just turn pink. Remove from heat.
- In a large bowl, stir together the cooked wild rice, Alfredo sauce, and the cooked shrimp mixture until evenly combined.
- Spread the mixture into the prepared baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and lightly golden. Remove from the oven and let it rest for 5 minutes.
- Sprinkle with the chopped parsley before serving.
Extra Tips
Use frozen shrimp that have been thawed and patted dry to keep excess water out of the bake. If the Alfredo sauce is very thick, stir in a splash of milk before mixing to help it coat the rice evenly. Leftovers reheat well in the oven at 350°F with a cover to prevent drying out.Course: Main Course Cuisine: American Equipment: Baking dish, Skillet, Mixing bowl
Italian Sausage Lasagna-Style Casserole
This casserole turns classic lasagna flavors into a simple bake that comes together fast. Italian sausage gives it a savory kick, while pasta and melted cheese layers create a comforting texture that feels like a full meal.
It works well on busy weeknights when you want something warm and filling without extra steps. The finished dish has a golden cheese top and saucy interior that holds up well for leftovers.
Serves 4 people.
Ingredients
- 1 lb Italian sausage, casings removed
- 8 oz penne pasta
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
Instructions
- Preheat the oven to 375°F. Cook the penne in a large pot of salted water until al dente, then drain and set aside.
- Brown the Italian sausage in a large skillet over medium heat, breaking it up as it cooks. Drain any excess fat.
- Stir the marinara sauce and oregano into the skillet with the sausage. Simmer for 5 minutes.
- Spread half the cooked pasta in the bottom of a greased 9×9 baking dish. Top with half the sausage sauce mixture.
- Dollop half the ricotta over the sauce, then sprinkle with half the mozzarella. Repeat the layers with the remaining pasta, sauce, ricotta, and mozzarella.
- Finish with the Parmesan cheese on top. Bake for 20 minutes until the cheese is melted and the edges are bubbly.
Extra Tips
Let the casserole rest for 5 minutes after baking so the layers set before serving. Leftovers reheat well in the microwave with a splash of water to loosen the sauce. You can swap the penne for any short pasta shape you have on hand.Course: Main Course Cuisine: Italian Equipment: Large Skillet, Large Pot, Baking Dish
Teriyaki Chicken and Vegetable Rice Casserole
This casserole brings together tender chicken, colorful vegetables, and rice all coated in savory teriyaki sauce. It comes together in one pan before going into the oven, making it a reliable choice for busy weeknights when you want minimal cleanup.
The finished dish has a balanced mix of textures, with soft rice, juicy chicken pieces, and vegetables that stay slightly crisp after baking. The teriyaki flavor stays front and center without being overly sweet.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups cooked white rice
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, diced
- 3/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until no longer pink, about 5 to 6 minutes.
- Add the broccoli florets, sliced carrots, and diced bell pepper to the skillet. Stir and cook for 3 minutes until the vegetables begin to soften.
- Remove the skillet from heat. Stir in the cooked rice and teriyaki sauce until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Bake for 20 minutes until heated through and the edges start to bubble.
- Remove from the oven, sprinkle with sliced green onions and sesame seeds, then serve.
Extra Tips
Use day-old rice so it stays fluffy instead of turning mushy during baking. If the teriyaki sauce is very thick, add a tablespoon of water when mixing to help it coat the rice and vegetables evenly. Leftovers reheat well in the microwave with a splash of water to restore moisture.Course: Main Course Cuisine: Asian Equipment: Large skillet, 9×13-inch baking dish, Mixing bowl
Cheeseburger Macaroni Casserole
This casserole turns the classic cheeseburger into an easy pasta bake that feels both familiar and comforting. Tender macaroni, seasoned beef, and plenty of melted cheese come together in one dish that satisfies the whole family.
It works well on busy weeknights when you want something filling without spending hours in the kitchen. The flavor stays savory and beefy with a tangy cheeseburger note and a gooey top layer.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- 3 tablespoons ketchup
- 1 tablespoon yellow mustard
- 2 cups shredded cheddar cheese
- Salt and black pepper
Instructions
- Preheat the oven to 350°F. Cook the elbow macaroni in a large pot of salted boiling water until al dente, then drain and set aside.
- In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is soft. Drain any excess fat.
- Stir the tomato sauce, ketchup, yellow mustard, salt, and black pepper into the beef mixture. Let it simmer for 3 to 4 minutes so the flavors blend.
- Add the drained macaroni to the skillet and stir until everything is evenly coated. Mix in 1 cup of the shredded cheddar cheese until it begins to melt.
- Transfer the mixture to a 2-quart baking dish. Sprinkle the remaining cup of cheddar cheese evenly over the top.
- Bake for 15 minutes, or until the cheese on top is fully melted and bubbly. Let it rest a few minutes before serving.
Extra Tips
Use sharp cheddar if you want a stronger cheese flavor that stands up to the beef. Leftovers reheat well in the microwave with a splash of milk stirred in to keep the pasta creamy. You can assemble the dish earlier in the day and bake it just before dinner.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 2-quart baking dish, Oven
Lentil and Kale Tomato Casserole
This lentil and kale tomato casserole comes together in one pan before heading into the oven. It delivers a hearty mix of earthy lentils, tender kale, and bright tomato sauce that feels comforting without much effort.
The dish works well on busy weeknights when you want something filling that mostly cooks itself. Each bite has a savory tomato base with slight chew from the kale and creamy pockets from melted cheese.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bunch kale, stems removed and leaves chopped
- 2 cans (15 ounces each) lentils, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until it softens.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the kale and cook for 3 to 4 minutes until it wilts and reduces in volume.
- Mix in the lentils, crushed tomatoes, oregano, salt, and pepper. Simmer the mixture for 5 minutes so the flavors combine.
- Transfer everything to the prepared baking dish and spread it evenly. Sprinkle the mozzarella cheese over the top.
- Bake for 20 minutes until the cheese melts and the edges bubble. Let it rest for 5 minutes before serving.
Extra Tips
Use fire-roasted crushed tomatoes if you want a deeper flavor without extra ingredients. Leftovers keep in the fridge for three days and reheat well in the microwave or a 350 degree oven. Skip the cheese for a dairy-free version or swap mozzarella for parmesan if you prefer a sharper taste.Course: Main Course Cuisine: Italian Equipment: Large skillet, 9×13 baking dish, Oven
