Winter weeknights are busy, and dinner should not take all evening to make. These dump-and-bake casseroles keep prep simple, with cozy ingredients and plenty of satisfying flavors. Here are 12 easy ideas to help get a warm dinner on the table with less fuss.
Helpful Tips Before You Start
A few simple steps can help your winter casseroles bake evenly and make busy weeknights easier.
Check the Dish Size
Use the baking dish size listed in each recipe. A dish that is too small can bubble over, while a larger one may leave the casserole dry.
Keep Ingredients Evenly Sized
Cut vegetables and other fresh ingredients into similar-sized pieces so they cook at about the same rate. For frozen vegetables, check whether the recipe calls for thawing or adding them straight from the freezer.
Cover When Needed
Foil helps trap moisture and keeps the top from browning too quickly. Remove it near the end of baking if the recipe calls for a crisp or golden topping.
Give It Time to Rest
Let the casserole stand for a few minutes before serving. This helps it set and makes scooping easier.
Prep Ahead Carefully
You can often measure ingredients or chop vegetables in advance. If assembling the casserole ahead, check the recipe for storage and baking instructions, since a chilled dish may need extra time in the oven.
Dump-and-Bake Chicken Pot Pie Casserole
This chicken pot pie casserole brings the cozy flavors of a classic pot pie to the table without making a separate crust. Tender chicken, vegetables, and creamy sauce bake together under a quick biscuit topping.
It is a handy choice for busy winter weeknights when you want a warm, filling dinner with little prep. The filling turns out creamy and savory, while the biscuits bake up golden on top.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 1 (10.5-ounce) can condensed cream of chicken soup
- ½ cup chicken broth
- ½ cup sour cream
- 1 (12-ounce) bag frozen mixed vegetables, thawed
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 (8-ounce) can refrigerated biscuit dough
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- In the baking dish, stir together the condensed cream of chicken soup, chicken broth, sour cream, dried thyme, and black pepper until smooth.
- Fold in the shredded chicken and thawed mixed vegetables. Spread the mixture into an even layer.
- Cut each biscuit into quarters and arrange the pieces over the filling, leaving small gaps between them so steam can escape.
- Bake uncovered for 30 to 35 minutes, until the filling is bubbling and the biscuit pieces are golden and cooked through. Let the casserole rest for 5 minutes before serving.
Extra Tips
Thaw and drain the vegetables well so they do not add excess moisture to the creamy filling. If the biscuits brown before the center is bubbling, loosely cover the dish with foil for the rest of the bake. Course: Main Course Cuisine: American Equipment: 2-quart Baking Dish, Mixing Spoon
Sausage, Kale, and White Bean Gnocchi Bake
This cozy casserole brings together savory sausage, tender white beans, hearty kale, and soft gnocchi in one baking dish. A creamy tomato sauce and a golden layer of cheese make it comforting without requiring several pots.
It’s a handy dump-and-bake dinner for chilly weeknights. Serve it straight from the oven for a filling meal with a mix of tender, creamy, and lightly browned textures.
Serves 4 people.
Ingredients
- 1 pound shelf-stable potato gnocchi
- 12 ounces fully cooked Italian sausage, sliced into rounds
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 3 cups chopped kale, tough stems removed
- 1 (14.5-ounce) can crushed tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Add the gnocchi, sliced sausage, cannellini beans, and chopped kale to the dish. Toss them together so the kale is distributed among the other ingredients.
- In a bowl, stir together the crushed tomatoes, chicken broth, heavy cream, garlic, Italian seasoning, salt, and black pepper. Pour the mixture over the gnocchi and sausage, then stir gently to coat everything.
- Cover the dish tightly with foil and bake for 25 minutes, until the gnocchi is tender and the kale has softened.
- Remove the foil and sprinkle the mozzarella and Parmesan evenly over the casserole. Bake uncovered for another 10 to 15 minutes, until the cheese is melted and golden in spots. Let it rest for 5 minutes before serving.
Extra Tips
Use a baking dish that holds the ingredients snugly so the gnocchi stays covered in sauce as it bakes. If the top browns before the casserole is bubbling, loosely cover it with foil for the final minutes. Leftovers reheat well in the oven with a small splash of chicken broth to loosen the sauce. Course: Main Course Cuisine: Italian-American Equipment: 9-by-13-inch Baking Dish, Mixing Bowl, Foil
Cheesy Broccoli and Brown Rice Casserole
This dump-and-bake casserole brings together hearty brown rice, tender broccoli, and plenty of melted cheddar in one dish. It is a practical choice for a busy winter weeknight, with just a few minutes of mixing before the oven does the work.
The rice bakes in a creamy, savory sauce, while the broccoli softens and the cheese forms a golden top. Serve it as a filling vegetarian main or alongside a simple salad.
Serves 4 people.
Ingredients
- 1 cup uncooked brown rice
- 2 cups small broccoli florets
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 ¾ cups vegetable broth
- ½ cup milk
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 ½ cups shredded sharp cheddar cheese, divided
- ½ cup crispy fried onions
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- In the baking dish, stir together the uncooked brown rice, cream of mushroom soup, vegetable broth, milk, garlic powder, and black pepper until evenly combined.
- Fold in the broccoli florets and 1 cup of the shredded cheddar. Spread the mixture into an even layer, then cover the dish tightly with foil.
- Bake for 65 minutes. Carefully remove the foil and check that the rice is tender and most of the liquid has been absorbed. If the rice is still firm, cover the dish again and bake for 10 to 15 more minutes.
- Sprinkle the remaining ½ cup cheddar and the crispy fried onions over the casserole. Bake uncovered for 5 to 8 minutes, until the cheese has melted and the onions are lightly browned. Let stand for 5 minutes before serving.
Extra Tips
Cut the broccoli into small, similar-sized florets so they soften as the brown rice cooks. Keep the foil tightly sealed during the first bake to help the rice absorb the liquid, and add a little extra covered baking time if it is not tender yet. Course: Main Course Cuisine: American Equipment: 2-quart Baking Dish, Mixing Spoon, Aluminum Foil
Dump-and-Bake Beef Enchilada Quinoa Casserole
This cozy casserole brings together ground beef, quinoa, black beans, and enchilada sauce in one baking dish. The quinoa cooks right in the oven, so there is no need to boil it separately.
It is a handy choice for a busy winter weeknight when you want a filling meal with little hands-on prep. Expect tender quinoa, savory beef, a gentle kick from the enchilada sauce, and a cheesy top.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 cup uncooked quinoa, rinsed and drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 1 cup low-sodium beef broth
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 cup shredded Mexican-style cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- In a skillet over medium heat, cook the ground beef, breaking it into small pieces, until browned and cooked through. Drain off excess fat.
- Add the rinsed quinoa, black beans, enchilada sauce, beef broth, frozen corn, and cumin to the baking dish. Stir to combine, then mix in the cooked beef and half of the shredded cheese.
- Cover the dish tightly with foil and bake for 40 minutes. Check that the quinoa is tender and has absorbed most of the liquid. If it is still firm, cover and bake for a few more minutes.
- Uncover the dish, sprinkle the remaining cheese over the top, and bake for 5 to 8 minutes, until the cheese has melted. Let the casserole stand for 5 minutes, then sprinkle with cilantro and serve.
Extra Tips
Rinsing the quinoa helps keep the casserole’s flavor clean, and covering the dish tightly gives it the steam it needs to cook through. If the casserole looks a little loose when it comes out of the oven, let it rest before serving so the quinoa can absorb more of the sauce. Course: Main Course Cuisine: Mexican Equipment: Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Creamy Tuna Noodle Casserole with Peas
This dump-and-bake casserole brings tender noodles, flaky tuna, and sweet peas together in a creamy sauce. It is a practical choice for busy winter weeknights, with simple ingredients and little hands-on work.
A crisp breadcrumb topping adds a satisfying contrast to the soft, creamy filling. Let the casserole rest briefly after baking so it is easier to serve.
Serves 4 people.
Ingredients
- 8 ounces wide egg noodles
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 1 cup frozen peas
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ cup plain breadcrumbs
- 1 tablespoon melted butter
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Cook the egg noodles in a large pot of salted boiling water until just shy of tender, following the package directions. Drain them well.
- In a large bowl, stir together the cream of mushroom soup, milk, Dijon mustard, garlic powder, and black pepper. Fold in the drained noodles, tuna, frozen peas, and shredded cheddar.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. In a small bowl, stir the breadcrumbs with the melted butter, then sprinkle them evenly over the casserole.
- Bake uncovered for 25 to 30 minutes, until the filling is bubbling around the edges and the topping is golden. Let it rest for 5 minutes before serving.
Extra Tips
Cook the noodles just shy of tender so they hold their shape as the casserole bakes. For an evenly crisp topping, spread the buttered breadcrumbs across the whole surface, and let leftovers cool before refrigerating in a covered container. Course: Main Course Cuisine: American Equipment: Large Pot, Large Bowl, 9-by-13-inch Baking Dish, Small Bowl
Maple-Dijon Ham and Sweet Potato Casserole
This dump-and-bake casserole pairs tender sweet potatoes with savory ham and a maple-Dijon glaze. It brings a cozy mix of sweet, tangy, and smoky flavors to the table without needing a separate stovetop step.
It works well for a busy winter weeknight, especially when you have leftover cooked ham to use. The sweet potatoes soften as they bake, while the ham adds hearty, savory bites.
Serves 4 people.
Ingredients
- 1 ½ pounds sweet potatoes, peeled and cut into ½-inch cubes
- 2 cups cooked ham, cut into ½-inch cubes
- ½ cup low-sodium chicken broth
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ½ cup shredded sharp cheddar cheese
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart baking dish with a little of the listed olive oil.
- In a large bowl, whisk together the chicken broth, maple syrup, Dijon mustard, remaining olive oil, dried thyme, and black pepper.
- Add the sweet potatoes and ham to the bowl. Toss until they are evenly coated, then transfer everything to the baking dish. Spread the mixture into an even layer.
- Cover the dish tightly with foil and bake for 35 minutes, until the sweet potatoes are nearly tender when pierced with a fork.
- Remove the foil and stir the casserole gently. Sprinkle the shredded cheddar evenly over the top.
- Bake uncovered for 10 to 15 minutes, until the sweet potatoes are tender and the cheese is melted. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the sweet potatoes into evenly sized cubes so they cook at the same rate, and keep the foil snug during the first bake to help them soften in the maple-Dijon sauce. If your ham is especially salty, use low-sodium broth as listed and taste the finished casserole before adding any extra seasoning. Course: Main Course Cuisine: American Equipment: 2-quart Baking Dish, Mixing Bowl, Whisk, Aluminum Foil
Dump-and-Bake Chicken Alfredo Tortellini Casserole
This cozy casserole brings chicken, cheese tortellini, and creamy Alfredo sauce together in one baking dish. The tortellini cooks right in the sauce, so there’s no need to boil it first.
It’s a handy choice for a busy winter weeknight when you want a filling dinner with little hands-on work. Expect tender pasta, savory chicken, and a golden layer of melted cheese.
Serves 4 people.
Ingredients
- 1 pound refrigerated cheese tortellini
- 2 cups cooked chicken breast, cut into bite-size pieces
- 1 jar (15 ounces) Alfredo sauce
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Add the tortellini and cooked chicken to the baking dish. Pour in the Alfredo sauce and chicken broth. Sprinkle in the Italian seasoning and black pepper, then stir gently until everything is coated.
- Cover the dish tightly with foil and bake for 30 minutes. The tortellini should be tender and the sauce bubbling around the edges.
- Remove the foil. Sprinkle the remaining mozzarella and the Parmesan evenly over the casserole. Bake uncovered for 8 to 10 minutes, until the cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes so the sauce can settle. Sprinkle with parsley before serving.
Extra Tips
Use refrigerated tortellini, not dried tortellini, so it cooks through in the covered casserole. If the pasta is still firm after 30 minutes, cover the dish again and bake for a few more minutes before adding the cheese topping. Course: Main Course Cuisine: Italian-American Equipment: 9-by-13-inch Baking Dish, Aluminum Foil, Measuring Cups, Measuring Spoons
Lentil, Mushroom, and Barley Shepherd’s Pie
This hearty shepherd’s pie layers tender lentils, mushrooms, and barley under a fluffy mashed potato topping. It has the cozy, savory flavor of a winter casserole, with plenty of texture in every scoop.
Canned lentils and quick-cooking barley help keep this version weeknight-friendly. Assemble it in one baking dish, then let the oven bring the filling and potato topping together while you get on with the evening.
Serves 4 people.
Ingredients
- 1 pound russet potatoes, peeled and cut into chunks
- 3 tablespoons butter, divided
- ¼ cup milk
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 tablespoon tomato paste
- ½ cup quick-cooking barley
- 1 cup vegetable broth
- 1 (15-ounce) can brown lentils, drained and rinsed
- 1 cup frozen peas and carrots
- 1 teaspoon Worcestershire sauce
- 1 tablespoon all-purpose flour
Instructions
- Heat the oven to 400°F. Place the potatoes in a saucepan and cover with water. Bring to a boil, then cook until the potatoes are fork-tender, about 15 minutes.
- While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the mushrooms and onion and cook until softened and the mushrooms have released their liquid, about 7 minutes. Stir in the garlic and thyme and cook for 30 seconds.
- Stir the tomato paste and flour into the mushroom mixture. Add the barley and vegetable broth, stirring until the flour is blended in. Bring to a simmer, cover, and cook according to the barley package directions, until the barley is tender and most of the liquid is absorbed.
- Stir in the lentils, peas and carrots, Worcestershire sauce, ¼ teaspoon of the salt, and the black pepper. Spoon the filling into a baking dish and spread it into an even layer.
- Drain the potatoes and return them to the saucepan. Mash with 2 tablespoons of the butter, the milk, and the remaining ¼ teaspoon of salt. Spread the mashed potatoes evenly over the filling. Dot the top with the remaining 1 tablespoon of butter.
- Bake until the filling is bubbling around the edges and the potato topping is lightly golden, about 20 minutes. Let the casserole rest for 5 minutes before serving.
Extra Tips
Use quick-cooking barley so it softens within the skillet step. If the filling looks dry before the barley is tender, add a small splash of vegetable broth. For make-ahead convenience, prepare the filling and mashed potatoes separately, refrigerate them, then assemble and bake when ready. Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Baking Dish, Potato Masher
Baked Pesto Salmon with Orzo and Spinach
This one-pan casserole brings salmon, orzo, and spinach together with pesto for a flavorful weeknight dinner and minimal cleanup. The orzo cooks in the baking dish alongside the fish, making this a practical choice for busy winter evenings.
The salmon stays tender while the orzo turns soft and savory, with spinach stirred through for a fresh finish. A squeeze of lemon brightens the pesto and rounds out each serving.
Serves 4 people.
Ingredients
- 1 1/2 cups dry orzo
- 2 cups low-sodium chicken broth
- 1 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces baby spinach
- 4 skinless salmon fillets, about 5 ounces each
- 1/3 cup basil pesto
- 1/2 cup grated Parmesan cheese
- 1 lemon, cut into wedges
Instructions
- Heat the oven to 400°F. Add the dry orzo, chicken broth, water, salt, and black pepper to a 9-by-13-inch baking dish. Stir to combine, then cover the dish tightly with foil.
- Bake the covered orzo for 15 minutes. Carefully remove the foil and stir in the spinach until it begins to wilt into the hot orzo.
- Nestle the salmon fillets on top of the orzo. Spread the pesto over each fillet, then sprinkle the Parmesan over the salmon and pasta.
- Cover the dish loosely with foil and bake for 12 to 15 minutes, until the salmon flakes easily with a fork and the orzo is tender. If the orzo needs more time, remove the salmon once cooked and return the pasta to the oven, covered, for a few minutes.
- Serve the salmon with the orzo and spinach, with lemon wedges on the side for squeezing over each portion.
Extra Tips
Check the orzo before serving, since baking dishes and ovens can affect how quickly the liquid absorbs. If it looks a little firm, stir in a small splash of water, cover, and bake briefly; remove the salmon first if it is already cooked. Lemon squeezed over the pesto-coated salmon helps balance its rich, herby flavor. Course: Main Course Cuisine: Mediterranean Equipment: 9-by-13-inch Baking Dish, Aluminum Foil, Fork
Smoky Black Bean and Corn Tamale Pie
This dump-and-bake tamale pie brings black beans, sweet corn, smoky spices, and a tender cornmeal topping together in one cozy casserole. It is a practical choice for busy winter weeknights because the filling comes together quickly and bakes in the oven.
The bottom stays hearty and saucy, while the golden topping has a soft, cornbread-like texture. A little cheddar and fresh cilantro finish each serving with savory, bright flavor.
Serves 4 people.
Ingredients
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 small red bell pepper, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1 cup milk
- 1 large egg
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish with a little of the olive oil.
- Add the black beans, corn, drained tomatoes, red bell pepper, smoked paprika, cumin, chili powder, and salt to the dish. Stir to combine, then spread the mixture into an even layer.
- In a mixing bowl, whisk together the cornmeal and baking powder. Add the milk, egg, and remaining olive oil, and whisk until the batter is smooth. Stir in ½ cup of the cheddar.
- Pour the cornmeal batter evenly over the bean mixture. Sprinkle the remaining ½ cup cheddar on top.
- Bake uncovered for 35 to 40 minutes, until the topping is set and lightly golden at the edges. Let the casserole rest for 5 minutes, then sprinkle with cilantro before serving.
Extra Tips
For a saucier filling, drain the diced tomatoes well but avoid pressing them dry. If the top browns before it is set, loosely cover the dish with foil for the final few minutes. Leftovers can be refrigerated and reheated in the oven until warmed through. Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl, Whisk
Creamy Turkey and Wild Rice Casserole
This dump-and-bake casserole pairs tender turkey with nutty wild rice in a creamy, savory sauce. It is a cozy way to use cooked turkey on a busy winter evening, with very little hands-on work.
The rice bakes right in the casserole dish, soaking up the broth and cream of mushroom soup as it cooks. A sprinkle of cheese melts over the top for a warm, comforting finish.
Serves 4 people.
Ingredients
- 1 cup uncooked wild rice blend
- 2 cups cooked turkey, cut into bite-size pieces
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 ½ cups chicken broth
- ½ cup milk
- 1 cup frozen peas and carrots
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart casserole dish.
- Add the uncooked wild rice blend, turkey, cream of mushroom soup, chicken broth, milk, frozen peas and carrots, dried thyme, and black pepper to the dish. Stir until evenly combined.
- Cover the dish tightly with foil and bake for 60 minutes. Keep it covered so the rice has enough moisture to cook.
- Check that the rice is tender. If it is still firm, cover the dish again and bake for another 10 to 15 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese over the casserole. Bake uncovered for 5 to 10 minutes, until the cheese is melted. Let it rest for 5 minutes before serving.
Extra Tips
Wild rice blends can vary in cooking time, so check the package directions and allow extra covered baking time if needed. For the creamiest texture, keep the casserole covered until the rice is tender, then uncover it only to melt the cheese. Course: Main Course Cuisine: American Equipment: 2-quart Casserole Dish, Measuring Cups, Mixing Spoon, Aluminum Foil
Dump-and-Bake Butternut Squash and Chickpea Curry with Rice
This cozy casserole combines tender butternut squash, chickpeas, and rice in a warmly spiced coconut curry sauce. Everything bakes together in one dish, so it’s a practical choice for a busy winter weeknight.
The rice soaks up the creamy sauce as it cooks, while the chickpeas add a hearty bite and the squash turns soft and sweet. A squeeze of lime and fresh cilantro brighten each serving.
Serves 4 people.
Ingredients
- 1 ½ cups basmati rice, rinsed
- 3 cups peeled butternut squash, cut into ½-inch cubes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (13.5-ounce) can full-fat coconut milk
- 1 ½ cups vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 lime, cut into wedges
- ¼ cup chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly oil a 9-by-13-inch baking dish with the olive oil.
- Add the rinsed rice, butternut squash, and chickpeas to the dish. Spread them into an even layer.
- In a bowl, whisk together the coconut milk, vegetable broth, tomato paste, curry powder, cumin, turmeric, salt, and black pepper. Pour the mixture evenly over the rice and vegetables.
- Cover the dish tightly with foil and bake for 50 minutes. Keep it covered so the rice can absorb the liquid and cook through.
- Remove the foil and check that the rice is tender and the squash is soft. If the rice is still firm, cover the dish again and bake for another 5 to 10 minutes. Let it rest, covered, for 5 minutes before serving.
- Spoon the curry into bowls and finish with chopped cilantro and a squeeze of lime from the wedges.
Extra Tips
Cut the squash into evenly sized cubes so it softens at the same rate as the rice. If the casserole seems a little loose after baking, let it rest covered for a few more minutes to thicken as the rice absorbs the sauce. Course: Main Course Cuisine: Indian-inspired Equipment: 9-by-13-inch Baking Dish, Mixing Bowl, Whisk, Aluminum Foil
