14 Quick Casserole Recipes Using Pantry Staples and Simple Prep

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14 Quick Casserole Recipes Using Pantry Staples and Simple Prep

Casseroles make it easy to put together a meal with what you have on hand. This list shares 14 options that rely on pantry staples and minimal prep work. Each recipe keeps things simple so you can get it in the oven quickly. They work well for weeknights when time is short. You can mix and match based on what you already have stocked.

Helpful Tips Before You Start

These tips keep your casseroles fast and focused on pantry items.

Review What You Have

Check cans and dry goods first. This prevents extra shopping and speeds up decisions.

Use One Bowl for Mixing

Combine sauces, seasonings, and proteins in the baking dish itself. It cuts down on cleanup and keeps prep simple.

Skip Extra Chopping

Rely on frozen vegetables or canned options that need no prep. They maintain texture after baking without added steps.

Preheat While You Assemble

Turn on the oven as you start layering ingredients. The dish goes in hot for consistent results.

Double Check Bake Times

Start with the lower end of suggested times. Pantry staples like rice or pasta can finish faster than expected.

Classic Tuna Noodle Casserole

This casserole turns basic pantry items into a creamy, comforting meal with minimal effort. It works well on busy weeknights when you need something filling without a long shopping list or complicated steps. The finished dish has tender noodles in a savory sauce, flaky tuna, and a light golden topping.

Classic Tuna Noodle Casserole

Serves 4 people.

Ingredients

  • 8 ounces egg noodles
  • 2 cans (5 ounces each) tuna, drained
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1/2 cup milk
  • 1 cup frozen peas
  • 1 cup shredded cheddar cheese
  • 1/2 cup plain breadcrumbs
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a 9×9 inch baking dish.
  2. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just tender. Drain and return them to the pot.
  3. Stir the cream of mushroom soup and milk into the noodles until evenly combined.
  4. Add the drained tuna, frozen peas, shredded cheddar cheese, salt, and black pepper. Mix gently until everything is coated.
  5. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  6. In a small bowl, combine the breadcrumbs with the melted butter, then sprinkle the mixture evenly over the top of the casserole.
  7. Bake for 20 to 25 minutes until the topping is golden and the edges are bubbling.

Extra Tips

For a crispier topping, switch to panko breadcrumbs. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce. If you want to adjust the flavor, a pinch of garlic powder or dried thyme can be added to the noodle mixture before baking.Course: Main Course Cuisine: American Equipment: Large pot, 9×9 inch baking dish, Mixing bowl

Cheesy Chicken and Rice Casserole

This casserole turns basic pantry items into a warm, filling meal with almost no fuss. It works well on busy weeknights when you need something hearty that the whole family will eat without extra side dishes.

The finished dish has tender rice and chicken coated in a creamy, cheesy sauce with a lightly browned top. It tastes comforting and mild, making it easy to pair with whatever vegetables you already have on hand.

Cheesy Chicken and Rice Casserole

Serves 4 people.

Ingredients

  • 3 cups cooked white rice
  • 2 cups shredded cooked chicken
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup milk
  • 2 cups shredded cheddar cheese, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine the cooked rice, shredded chicken, cream of chicken soup, milk, 1 cup of the shredded cheddar cheese, garlic powder, paprika, salt, and pepper. Stir until everything is evenly mixed.
  3. Spread the mixture into the prepared baking dish and smooth the top.
  4. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the surface.
  5. Bake for 25 to 30 minutes, until the cheese is melted and the edges are lightly bubbly. Let it rest for 5 minutes before serving.

Extra Tips

If you have leftover rice from another meal, this is a good way to use it up and keep the texture from getting mushy. For a bit more color and flavor, stir in a drained can of peas or corn with the other ingredients before baking. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce.Course: Main Course Cuisine: American Equipment: Mixing Bowl, 9×13 Baking Dish, Oven

Beef Enchilada Casserole

This casserole brings together seasoned beef, beans, and tortillas in one dish that comes together fast. It works well on busy weeknights when you want something filling without extra shopping trips. The result is a hearty bake with layers of savory sauce and melted cheese.

It draws on common pantry items like canned sauce and beans, so you can pull it together with minimal effort. The flavors stay balanced and familiar, making it a reliable choice for family meals.

Beef Enchilada Casserole

Serves 4 people.

Ingredients

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 (10 oz) can red enchilada sauce
  • 1 (15 oz) can black beans, drained and rinsed
  • 8 corn tortillas
  • 2 cups shredded cheddar cheese

Instructions

  1. Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
  2. In a large skillet over medium heat, cook the ground beef with the diced onion until the beef is browned and the onion softens.
  3. Stir in the minced garlic, cumin, salt, and black pepper. Cook for one minute more.
  4. Pour in half of the enchilada sauce and all of the black beans. Stir to combine and remove from heat.
  5. Spread a thin layer of the remaining enchilada sauce across the bottom of the baking dish.
  6. Arrange four corn tortillas over the sauce, tearing them if needed to fit.
  7. Spoon half of the beef mixture over the tortillas and sprinkle with one cup of shredded cheddar cheese.
  8. Repeat the layers with the remaining tortillas, beef mixture, and cheese.
  9. Pour the rest of the enchilada sauce evenly over the top.
  10. Bake for 20 minutes until the cheese is melted and the edges are bubbly.
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Extra Tips

Warm the tortillas briefly before layering to keep them from cracking. Leftovers reheat well in the microwave with a splash of extra sauce to restore moisture. If you prefer less spice, choose a mild enchilada sauce and taste the beef mixture before assembling.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×13 baking dish, Oven

Ham and Potato Casserole

This ham and potato casserole turns basic pantry items into a hearty, creamy main dish that comes together fast. It works well on busy weeknights when you need something filling without extra grocery runs or long prep steps. The result is tender potatoes and savory ham in a simple cheese sauce with a lightly golden top.

Ham and Potato Casserole

Serves 4 people.

Ingredients

  • 4 medium potatoes, thinly sliced
  • 2 cups diced ham
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1 small onion, chopped
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F and lightly grease a medium baking dish.
  2. In a bowl, stir together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
  3. Layer half the sliced potatoes and half the chopped onion in the baking dish. Scatter half the diced ham over the top.
  4. Repeat the layers with the remaining potatoes, onion, and ham.
  5. Pour the soup mixture evenly over the layers and sprinkle the shredded cheddar cheese on top.
  6. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake 15 minutes more until the potatoes are tender and the cheese is bubbly.

Extra Tips

Use leftover holiday ham or a package of diced ham from the pantry for the quickest version. If the potatoes seem thick, slice them as thin as possible so they cook evenly without extra steps. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce.Course: Main Course Cuisine: American Equipment: Baking Dish, Mixing Bowl, Knife

Italian Sausage Rigatoni Bake

This Italian Sausage Rigatoni Bake uses pantry staples to create a hearty casserole that works well for weeknight dinners. It comes together with minimal steps and delivers a filling meal the whole family can enjoy.

The finished dish has tender pasta in a simple tomato sauce with savory sausage pieces throughout. A layer of melted cheese on top gives it a satisfying texture.

Italian Sausage Rigatoni Bake

Serves 4 people.

Ingredients

  • 8 ounces rigatoni pasta
  • 1 pound Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 375 degrees F. Cook the rigatoni in a large pot of salted water until just al dente, then drain and set aside.
  2. Heat the olive oil in a skillet over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles as it cooks.
  3. Add the diced onion and minced garlic to the skillet. Cook for 3 to 4 minutes until the onion softens.
  4. Pour in the crushed tomatoes, then stir in the Italian seasoning, salt, and black pepper. Simmer the sauce for 5 minutes.
  5. Combine the drained rigatoni with the sausage sauce in the skillet or a large bowl.
  6. Transfer the mixture to a greased 9×13 baking dish. Sprinkle the mozzarella cheese evenly over the top, then add the Parmesan cheese.
  7. Bake for 20 minutes until the cheese is melted and lightly golden.

Extra Tips

Cook the pasta just until al dente so it stays firm after baking. Leftovers reheat well in the oven at 350 degrees F with a splash of water to keep the pasta moist. For a milder flavor, choose sweet Italian sausage instead of hot.Course: Main Course Cuisine: Italian Equipment: Large Pot, Skillet, 9×13 Baking Dish

Black Bean and Corn Casserole

This casserole comes together quickly with items most people keep on hand. It works well for weeknight dinners or when you need a no-fuss meal that still feels filling. The result is a savory, lightly spiced dish with tender beans, sweet corn, and a cheesy top layer.

It bakes in one dish, so cleanup stays simple. The texture stays hearty without being heavy, and the flavors come mostly from pantry spices and canned goods.

Black Bean and Corn Casserole

Serves 4 people.

Ingredients

  • 2 (15-ounce) cans black beans, drained and rinsed
  • 2 (15-ounce) cans corn kernels, drained
  • 1 (10-ounce) can diced tomatoes with green chilies, drained
  • 1 cup salsa
  • 2 cups shredded cheddar cheese, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a 9-by-13-inch baking dish.
  2. In a large mixing bowl, combine the black beans, corn, diced tomatoes with green chilies, salsa, cumin, chili powder, salt, and black pepper. Stir until evenly mixed.
  3. Add 1 cup of the shredded cheddar cheese to the bowl and stir again to distribute the cheese throughout the mixture.
  4. Spread the bean and corn mixture evenly into the prepared baking dish.
  5. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
  6. Bake for 20 to 25 minutes, or until the cheese is melted and the edges are bubbling.
  7. Remove from the oven and let the casserole rest for 5 minutes before serving.

Extra Tips

If you want a bit more bulk, stir 1 cup of cooked rice into the mixture before baking. Leftovers keep well in the refrigerator for up to three days and reheat easily in the microwave. For a milder version, use plain diced tomatoes instead of the tomatoes with green chilies.

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Course: Main Course Cuisine: Mexican Equipment: Mixing Bowl, 9×13 Baking Dish, Oven

Turkey Tetrazzini Casserole

This casserole turns leftover turkey or pantry canned meat into a creamy pasta bake that comes together fast. It works well on busy weeknights when you need a filling meal without extra shopping. The dish has tender noodles in a light, savory sauce with pops of peas and a golden breadcrumb topping.

Turkey Tetrazzini Casserole

Serves 4 people.

Ingredients

  • 8 ounces spaghetti
  • 2 cups shredded cooked turkey
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 cup frozen peas
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 2 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • Salt and black pepper

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a 9-by-13-inch baking dish.
  2. Cook the spaghetti in a large pot of salted boiling water until just tender. Drain and set aside.
  3. In a large bowl, stir together the cream of mushroom soup, chicken broth, milk, garlic powder, salt, and pepper until smooth.
  4. Add the drained spaghetti, shredded turkey, frozen peas, and half the Parmesan cheese to the bowl. Toss until everything is coated.
  5. Spread the mixture evenly into the prepared baking dish.
  6. In a small bowl, mix the breadcrumbs with the melted butter and remaining Parmesan. Sprinkle this evenly over the top.
  7. Bake for 25 minutes until the casserole is bubbling and the topping is golden.

Extra Tips

If you only have canned turkey on hand, drain it well and break it into chunks before adding. Leftovers reheat nicely in the microwave with a splash of broth to loosen the sauce. For a bit more color, stir in a drained jar of pimentos with the peas. Course: Main Course Cuisine: American Equipment: Large pot, 9-by-13-inch baking dish, Mixing bowl

Mushroom and Wild Rice Casserole

This casserole combines nutty wild rice with savory mushrooms for a hearty dish that relies on pantry staples. It comes together with minimal chopping and one skillet before heading into the oven.

It works well on weeknights when you want something warm and filling without extra shopping. The finished texture is creamy with tender rice and soft mushroom pieces throughout.

Mushroom and Wild Rice Casserole

Serves 4 people.

Ingredients

  • 1 cup wild rice blend
  • 2 cans (4 oz each) sliced mushrooms, drained
  • 1 small onion, chopped
  • 2 cups vegetable broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 350°F and lightly grease a medium casserole dish.
  2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened.
  3. Stir in the drained mushrooms and cook for two more minutes.
  4. Add the wild rice blend, vegetable broth, cream of mushroom soup, dried thyme, salt, and pepper to the skillet. Stir until combined.
  5. Pour the mixture into the prepared casserole dish and cover tightly with foil.
  6. Bake for 50 minutes, then remove the foil and bake 10 minutes longer until the rice is tender and most of the liquid is absorbed.

Extra Tips

Let the casserole rest for five minutes after baking so the rice finishes absorbing any remaining liquid. If the rice blend you use cooks faster, check it at the 45-minute mark to avoid overcooking.Course: Side Dish Cuisine: American Equipment: Skillet, Casserole dish, Oven

Chili Cornbread Casserole

This casserole combines a simple bean chili with a golden cornbread topping. It comes together fast with pantry items and makes a filling weeknight meal.

The chili stays mildly spiced while the cornbread layer adds a slightly sweet, crumbly contrast. Leftovers reheat well for lunch the next day.

Chili Cornbread Casserole

Serves 4 people.

Ingredients

  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (15 oz) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 box (8.5 oz) cornbread mix
  • 1 egg
  • 1/3 cup milk
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 400°F and lightly grease an 8×8 baking dish.
  2. In a mixing bowl, stir together the black beans, corn, tomato sauce, chili powder, and garlic powder until evenly combined.
  3. Spread the bean mixture evenly into the prepared baking dish.
  4. In a separate bowl, mix the cornbread mix, egg, and milk until just combined.
  5. Pour the cornbread batter over the bean layer and spread it gently to cover.
  6. Sprinkle the shredded cheddar cheese evenly over the top.
  7. Bake for 20 to 25 minutes until the cornbread is golden and a toothpick inserted in the center comes out clean.

Extra Tips

Let the casserole rest for five minutes after baking so the layers set before slicing. If you prefer less heat, reduce the chili powder by half. Leftovers keep in the fridge up to three days and reheat best in a 350°F oven to keep the topping crisp.Course: Main Course Cuisine: American Equipment: Baking Dish, Mixing Bowl, Can Opener

Tomato Basil Baked Ziti

This baked ziti combines pantry pasta with a quick tomato sauce and two kinds of cheese for an easy casserole. It comes together fast when you need a reliable weeknight meal that still feels like comfort food.

The finished dish has tender noodles in a light basil-scented sauce with gooey melted mozzarella throughout and a lightly browned top. It works well for family dinners or when you want leftovers that reheat nicely.

Tomato Basil Baked Ziti

Serves 4 people.

Ingredients

  • 8 ounces ziti pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil and cook the ziti until just al dente. Drain and set aside.
  2. While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Pour in the crushed tomatoes, then stir in the dried basil, salt, and black pepper. Simmer the sauce for 5 minutes.
  4. Combine the drained ziti with the tomato sauce in the skillet or a large bowl. Stir in half of the mozzarella and half of the Parmesan until evenly distributed.
  5. Transfer the mixture to a lightly greased baking dish. Sprinkle the remaining mozzarella and Parmesan over the top.
  6. Bake at 375°F for 15 to 20 minutes until the cheese is melted and lightly golden.
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Extra Tips

Use the liquid from the crushed tomatoes can to adjust the sauce thickness if it seems too thick after simmering. For a stronger basil flavor, add an extra half teaspoon of dried basil right before baking. Leftovers keep well in the refrigerator for up to three days and reheat best in a covered dish with a splash of water to keep the pasta moist.Course: Main Course Cuisine: Italian Equipment: Large Pot, Skillet, Baking Dish

Creamy Vegetable and Pasta Casserole

This casserole brings together pantry pasta and vegetables in a simple creamy sauce. It works well for weeknight dinners when you want a warm dish with minimal shopping or prep.

The result has tender pasta, soft vegetables, and a light cheesy topping that holds together nicely after baking.

Creamy Vegetable and Pasta Casserole

Serves 4 people.

Ingredients

  • 8 ounces dried pasta
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup milk
  • 2 cups frozen mixed vegetables
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup breadcrumbs

Instructions

  1. Preheat the oven to 375°F. Cook the pasta in a large pot of boiling water until al dente, then drain.
  2. In a mixing bowl, stir together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
  3. Add the drained pasta, frozen mixed vegetables, and half the shredded cheddar to the bowl. Mix until everything is coated.
  4. Spread the mixture evenly into a greased baking dish. Sprinkle the remaining cheese and the breadcrumbs over the top.
  5. Bake for 25 minutes, or until the top is golden and the edges are bubbling.

Extra Tips

If the frozen vegetables are in larger pieces, break them up before mixing so they distribute evenly. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce. For a lighter cheese flavor, reduce the cheddar to 3/4 cup total.Course: Main Course Cuisine: American Equipment: Large Pot, Mixing Bowl, Baking Dish

Sloppy Joe Biscuit Casserole

This casserole turns a classic sandwich into an easy oven meal that comes together fast with items most kitchens keep on hand. It works well for weeknights when you want something filling without extra shopping or long steps. The saucy beef layer stays thick under a golden biscuit topping that adds soft, flaky texture.

Sloppy Joe Biscuit Casserole

Serves 4 people.

Ingredients

  • 1 pound ground beef
  • 1 can (15 ounces) sloppy joe sauce
  • 1 can (16 ounces) refrigerated biscuit dough
  • 1 cup shredded cheddar cheese

Instructions

  1. Heat the oven to 375 degrees and lightly grease an 8 by 8 inch baking dish.
  2. In a large skillet over medium heat, cook the ground beef until it is no longer pink, breaking it up as it browns. Drain any excess fat.
  3. Stir the sloppy joe sauce into the skillet and let the mixture simmer for 2 minutes so the flavors combine.
  4. Spread the beef mixture evenly in the prepared baking dish.
  5. Separate the biscuit dough into individual biscuits and arrange them over the beef layer.
  6. Sprinkle the shredded cheddar cheese over the biscuits and beef.
  7. Bake for 20 to 25 minutes until the biscuits are golden and cooked through in the center.

Extra Tips

Press the biscuits slightly into the beef mixture before baking so they stay in place and absorb a bit of sauce. Leftovers reheat well in a 350 degree oven for 10 minutes to keep the biscuit tops crisp. If you prefer less cheese on top, reduce it to half a cup and stir the rest into the beef while it simmers.Course: Main Course Cuisine: American Equipment: Large Skillet, Baking Dish

White Bean and Spinach Tomato Casserole

This casserole brings together creamy white beans, bright tomatoes, and tender spinach in one easy dish. It works well on weeknights when you want a filling meal with little active cooking time. The result is a savory, lightly herbed bake with soft beans and a saucy tomato base.

It relies on canned goods and basic produce you likely have on hand, so it fits right into a pantry-focused meal plan.

White Bean and Spinach Tomato Casserole

Serves 4 people.

Ingredients

  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 10 ounces fresh spinach
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a medium baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 minutes until it softens.
  3. Stir in the minced garlic and cook for 1 minute more.
  4. Add the spinach in batches, stirring until it wilts completely.
  5. Pour in the diced tomatoes with their juices, then add the white beans, oregano, salt, and pepper.
  6. Simmer the mixture for 5 minutes so the flavors combine.
  7. Transfer everything to the prepared baking dish and spread it evenly.
  8. Bake for 20 minutes until the edges bubble and the top looks lightly set.

Extra Tips

If you use frozen spinach instead of fresh, thaw and squeeze it dry first so the casserole stays thick rather than watery. Leftovers reheat well in the microwave or oven with a splash of water to loosen the sauce.Course: Main Course Cuisine: Mediterranean Equipment: Large skillet, Baking dish, Oven

Pork and Bean Cassoulet Casserole

This casserole turns basic pantry cans into a hearty meal that feels comforting on busy weeknights. It works well when you need something filling without extra shopping or long steps. The beans stay creamy while the pork adds savory bites and the breadcrumb topping gives a light crunch.

Pork and Bean Cassoulet Casserole

Serves 4 people.

Ingredients

  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (10 oz) cooked pork, drained and chopped
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup chicken broth
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic, thyme, and rosemary and cook for 1 minute more.
  2. Add the drained beans, chopped pork, diced tomatoes with their juice, and chicken broth to the skillet. Season with salt and pepper. Stir everything together and let it simmer for 5 minutes so the flavors combine.
  3. Transfer the mixture to a greased casserole dish and spread it into an even layer.
  4. In a small bowl, toss the panko breadcrumbs with the remaining 1 tablespoon olive oil. Sprinkle the mixture evenly over the top of the casserole.
  5. Bake at 375°F for 20 minutes, or until the topping turns golden and the edges are bubbling.

Extra Tips

For a thicker texture, mash a few beans with the back of a spoon before adding the topping. Leftovers reheat well in the oven to keep the crumbs crisp. If you have no panko, crushed crackers work in the same way.Course: Main Course Cuisine: French Equipment: Large skillet, Casserole dish, Oven

  • Christy Myers

    I'm Christy, founder of Spiritual Ark and a dedicated writer and spiritual explorer. My journey is all about transformation and personal growth. In my articles, I share insights and practical wisdom on various spiritual topics and show you how you can grow spiritually. I'm committed to learning and invite you to join me in exploring the depths of spirituality for a deeper connection, understanding, and empowerment.

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