13 Lunch Casserole Recipes

When it comes to lunchtime, we all want something that’s both comforting and easy to whip up.

Lunch casseroles are the perfect solution!

With a delightful range of flavors, from cheesy chicken and broccoli to a zesty Mediterranean chickpea and feta bake, there’s something to satisfy every craving.

These dishes are not only packed with flavor but also adaptable to fit various dietary preferences.

Let’s explore these 13 mouthwatering lunch casserole recipes that are sure to become your new favorites!

Cheesy Chicken and Broccoli Casserole

Cheesy Chicken and Broccoli Casserole is a classic comfort dish that’s perfect for lunch. It’s a wholesome combination of tender chicken, nutritious broccoli, and a rich cheese sauce, all baked together to create a delightful meal that will please both kids and adults alike.

This casserole is an excellent way to use up leftover chicken and is perfect for meal prep, as it can be easily reheated throughout the week. The creamy texture and cheesy flavor make it an irresistible choice for a hearty lunch that satisfies hunger and warms the soul.

This recipe for Cheesy Chicken and Broccoli Casserole serves 4-6 people, making it an ideal dish for a family meal or a small gathering. It’s a straightforward recipe that requires minimal prep time and uses simple ingredients that are often readily available in your kitchen.

With layers of flavor and a satisfying crunch from the baked cheese topping, this dish is sure to become a favorite in your household. Whether you’re a seasoned cook or a beginner in the kitchen, this casserole is both easy to make and rewarding to eat.

Ingredients:

• 2 cups cooked chicken, diced
• 3 cups broccoli florets
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup breadcrumbs
• 1/4 cup butter, melted

Cooking Instructions:

1. Preheat and Prepare Ingredients: Preheat your oven to 375°F (190°C). Steam the broccoli florets until they’re tender but still bright green, about 5 minutes. Set aside to cool slightly.
2. Mix the Sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until all the ingredients are well combined to form a smooth sauce.
3. Assemble the Casserole: In a 9×13 inch baking dish, layer the cooked chicken and broccoli evenly. Pour the creamy sauce over the chicken and broccoli, making certain everything is well coated. Sprinkle the shredded cheddar cheese over the top.
4. Prepare the Topping: In a small bowl, mix the breadcrumbs with the melted butter until the breadcrumbs are well coated. Evenly spread the breadcrumb mixture over the cheese layer in the casserole dish.
5. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
6. Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Serve hot, enjoying the gooey cheese and crispy topping.

Extra Tips: For added flavor, consider adding a teaspoon of Dijon mustard to the sauce mixture. If you prefer a spicier kick, a pinch of red pepper flakes can be sprinkled into the sauce.

To save time, you can use a rotisserie chicken from the store. If you like a more pronounced cheese flavor, feel free to add an extra half-cup of cheddar. For a healthier version, you can substitute Greek yogurt for sour cream.

Make sure to taste and adjust the seasoning before baking to guarantee the dish is perfectly seasoned to your liking.

Classic Tuna Noodle Bake

The Classic Tuna Noodle Bake is a comforting and nostalgic dish that has been a staple in many households for generations. Known for its creamy texture and savory flavor, this casserole combines tender egg noodles with flaked tuna and a rich, cheesy sauce.

It’s an ideal choice for a hearty lunch or a cozy dinner, offering a perfect balance of protein, carbohydrates, and a touch of vegetables. Whether you’re serving it at a family gathering or simply enjoying a warm meal on a chilly day, this tuna noodle bake is bound to satisfy.

This dish isn’t only delicious but also quite simple to make, making it an excellent option for both novice and experienced cooks. With just a few steps, you can create a wholesome meal that everyone in your family will love.

The following recipe serves 4-6 people, providing generous portions for everyone at the table. Once you gather all the necessary ingredients, you’ll be on your way to preparing this classic comfort food.

Ingredients (serves 4-6):

• 12 ounces egg noodles
• 2 cans (5 ounces each) of tuna in water, drained
• 1 cup frozen peas, thawed
• 1 small onion, finely chopped
• 2 cups shredded cheddar cheese
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 cup milk
• 1 tablespoon butter
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup breadcrumbs
• 2 tablespoons olive oil or melted butter

Cooking Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with a little butter or non-stick cooking spray.
2. Cook the Noodles: In a large pot of salted boiling water, cook the egg noodles according to package instructions until al dente. Drain and set aside.
3. Sauté the Onion: In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 3-4 minutes. Remove from heat.
4. Mix the Ingredients: In a large mixing bowl, combine the cooked noodles, drained tuna, sautéed onion, thawed peas, shredded cheddar cheese, cream of mushroom soup, milk, garlic powder, salt, and pepper. Mix until all ingredients are evenly distributed.
5. Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it evenly.
6. Prepare Topping: In a small bowl, combine the breadcrumbs with 2 tablespoons of olive oil or melted butter. Stir until the breadcrumbs are well coated.
7. Add the Topping: Sprinkle the breadcrumb mixture evenly over the casserole.
8. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
9. Serve: Allow the casserole to cool for a few minutes before serving. Enjoy your Classic Tuna Noodle Bake warm.

Extra Tips:

For added flavor, consider adding a teaspoon of dried herbs like thyme or parsley to the noodle mixture. If you prefer a more robust cheesy flavor, substitute half of the cheddar cheese with sharp cheddar or Monterey Jack.

To guarantee the top remains crispy, refrain from covering the casserole while baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the dish can easily be reheated in the oven or microwave.

Spinach and Mushroom Quiche Casserole

Spinach and Mushroom Quiche Casserole is a delightful dish that combines the rich earthiness of mushrooms with the fresh, vibrant taste of spinach, all encased in a creamy, cheesy quiche. Perfect for a brunch gathering or a cozy lunch, this casserole isn’t only delicious but also visually appealing with its colorful layers.

The quiche’s fluffy texture, combined with the subtle crunch of the crust, makes it an instant hit with family and friends. This dish is versatile and can be prepared ahead of time, making it ideal for those who like to plan their meals.

The cheese and cream mixture provides a luxurious base that complements the spinach and mushrooms beautifully. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding, offering the comfort of a traditional quiche with the added convenience of a casserole.

Ingredients (serves 4-6):

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 10 ounces fresh spinach, washed and chopped
• 4 large eggs
• 1 cup heavy cream
• 1 cup milk
• 1 1/2 cups shredded cheese (cheddar or Gruyere)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 pre-made pie crust or homemade crust of your choice

Instructions:

1. Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Place your pie crust into a 9-inch pie dish, pressing it gently into the corners. Trim any excess and set aside.

2. Cook the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onions and sauté for about 2-3 minutes until they become translucent. Add the garlic and cook for an additional minute. Toss in the mushrooms, cooking until they’re soft and golden brown, about 5 minutes.

Add the spinach and sauté until it wilts, then remove the skillet from the heat.

3. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, heavy cream, and milk. Stir in the shredded cheese, salt, pepper, and nutmeg until well combined.

4. Assemble the Casserole: Evenly spread the cooked vegetables over the prepared crust. Pour the egg mixture over the top, ensuring an even distribution.

5. Bake the Quiche: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown. A knife inserted into the center should come out clean.

6. Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing. This helps it set further and makes serving easier.

Extra Tips:

For the best flavor, use fresh spinach and mushrooms, as they bring out the dish’s natural earthiness. If you prefer a crustless quiche, simply omit the crust and grease the pie dish thoroughly before adding the ingredients.

This dish can also be customized with different cheeses or additional ingredients like bacon or sun-dried tomatoes for extra flavor. Leftover quiche can be stored in the refrigerator for up to three days and reheats beautifully in the oven at 300°F (150°C) for 10-15 minutes.

Loaded Baked Potato Casserole

Loaded Baked Potato Casserole is the ultimate comfort food dish, perfect for lunch gatherings or family dinners. This hearty casserole combines the rich flavors of baked potatoes with the creamy texture of sour cream and cheese, topped with crispy bacon and fresh chives. It’s a crowd-pleaser that brings together all the best elements of a loaded baked potato into a convenient, easy-to-make casserole. Ideal for serving 4-6 people, this dish can be prepared ahead of time and baked just before serving, making it a versatile option for any occasion.

The casserole starts with russet potatoes, which are ideal for baking due to their starchy nature. These potatoes are baked until tender, then mixed with a blend of sour cream, butter, and cheese to create a creamy and flavorful base. The mixture is then topped with more cheese, bacon, and chives, providing a delightful contrast of textures and flavors. Whether you’re looking for a main dish or a substantial side, Loaded Baked Potato Casserole is sure to satisfy.

Ingredients (Serves 4-6):

• 4 large russet potatoes
• 1 cup sour cream
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 2 cups shredded cheddar cheese, divided
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 6 strips of bacon, cooked and crumbled
• 1/4 cup chopped fresh chives

Instructions:

1. Preheat and Prepare Potatoes: Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly, then prick each potato several times with a fork. Place them directly on the oven rack and bake for 50-60 minutes or until tender.
2. Prepare the Casserole Base: Once the potatoes are cooked, remove them from the oven and let them cool slightly. Reduce the oven temperature to 350°F (175°C). Peel the potatoes and place the flesh in a large mixing bowl. Mash the potatoes until smooth.
3. Mix the Ingredients: Add sour cream, milk, melted butter, 1 1/2 cups of cheddar cheese, garlic powder, salt, and pepper to the mashed potatoes. Stir until all ingredients are well combined and the mixture is creamy.
4. Assemble the Casserole: Spoon the potato mixture into a greased 9×13 inch baking dish. Spread it evenly, then sprinkle the remaining 1/2 cup of cheddar cheese on top.
5. Add Toppings: Sprinkle the crumbled bacon evenly over the cheese layer, followed by the chopped chives.
6. Bake the Casserole: Place the casserole in the preheated oven and bake for 20 minutes, or until the cheese on top is melted and bubbly.
7. Serve and Enjoy: Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy the creamy, cheesy, and savory delight of the Loaded Baked Potato Casserole.

Extra Tips:

For a creamier texture, consider using a hand mixer to mash the potatoes. This will guarantee all the lumps are removed, giving a smoother finish.

If you prefer a bit of heat, add a pinch of cayenne pepper or a dash of hot sauce to the potato mixture.

To save time, the potatoes can be baked a day in advance; just store them in the fridge and assemble the casserole when ready to bake.

Finally, feel free to experiment with different types of cheese for a unique flavor twist – Monterey Jack or mozzarella can be great substitutes or additions.

Mexican Beef and Rice Casserole

Mexican Beef and Rice Casserole is a hearty and flavorful dish that’s perfect for a family lunch or a casual gathering. This casserole combines seasoned ground beef with rice, beans, corn, and a medley of spices, all topped with melted cheese. Its vibrant flavors and comforting textures make it a favorite among both kids and adults.

Whether you’re looking to spice up your weekly meal rotation or trying to impress at a potluck, this dish is sure to be a hit. The beauty of this casserole is its versatility. You can adjust the level of spice to suit your taste, and it’s easy to make in advance for busy days. The combination of ingredients creates a satisfying meal that’s both filling and nutritious.

Plus, with a serving size of 4-6 people, it’s perfect for feeding a crowd or providing leftovers for the next day. Let’s plunge into the ingredients and steps to create this delicious Mexican Beef and Rice Casserole.

Ingredients (Serving Size: 4-6 people):

• 1 pound ground beef
• 1 cup uncooked long-grain white rice
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 1 cup beef broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to make sure it’s ready for the casserole.
2. Cook the Beef: In a large skillet over medium heat, add olive oil and sauté the chopped onion and minced garlic until fragrant, about 2-3 minutes. Add the ground beef, breaking it up as it cooks until it’s browned and cooked through. Drain any excess fat.
3. Season the Beef: Stir in the chili powder, cumin, and paprika, and let cook for an additional minute to release the flavors of the spices. Add salt and pepper to taste.
4. Combine Ingredients: Add the uncooked rice, black beans, corn, diced tomatoes with green chilies, and beef broth to the skillet. Stir to combine all ingredients thoroughly.
5. Transfer to Baking Dish: Pour the mixture into a 9×13 inch casserole dish, spreading it evenly.
6. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. Add Cheese: Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Once done, remove from the oven and let it cool slightly before serving. Garnish with fresh cilantro if desired.

Extra Tips: For added flavor, consider using a combination of cheeses, such as Monterey Jack or a Mexican blend. If you prefer more spice, add a chopped jalapeño or a dash of hot sauce to the beef mixture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later use. To reheat, simply cover with foil and bake at 350°F until warmed through. Enjoy your delicious and easy Mexican Beef and Rice Casserole!

Creamy Ham and Pea Pasta Bake

Creamy Ham and Pea Pasta Bake is a delightful lunch option that combines the comforting flavors of ham, peas, and a luscious creamy sauce. This dish is perfect for feeding a family or a small gathering, providing a satisfying meal that pleases both adults and kids alike.

The combination of tender pasta, savory ham, and sweet peas all melded together in a rich, cheesy sauce makes it an irresistible choice that can be prepared ahead of time and quickly baked when it’s meal time.

The dish isn’t only delicious but also quite versatile, allowing you to incorporate different types of pasta or substitute other vegetables depending on what you have on hand. Best of all, it’s an excellent way to use up leftover ham or other ingredients you might’ve in your refrigerator.

Whether you’re serving this for a regular lunch or a special occasion, the Creamy Ham and Pea Pasta Bake will surely be a hit.

Ingredients (serves 4-6):

• 12 ounces pasta (penne or fusilli work well)
• 2 cups cooked ham, diced
• 1 cup frozen peas
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or cooking spray.
2. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
3. Make Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until bubbly. Gradually add the milk, whisking continuously to avoid lumps. Continue to cook and whisk until the sauce thickens, about 4-5 minutes.
4. Add Cheese and Seasoning: Remove the saucepan from heat and stir in the cheddar and Parmesan cheeses until melted and smooth. Add the Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until well combined.
5. Combine Ingredients: In a large bowl, combine the cooked pasta, ham, peas, and cheese sauce. Mix thoroughly to confirm everything is evenly coated.
6. Assemble Casserole: Transfer the pasta mixture to the prepared baking dish. In a small bowl, mix the breadcrumbs with olive oil, then sprinkle evenly over the top of the pasta.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
8. Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy your creamy ham and pea pasta bake hot.

Extra Tips:

• Feel free to get creative with this recipe by adding other vegetables like broccoli or spinach for added nutrition.
• If you prefer a spicier kick, you can add a pinch of red pepper flakes to the cheese sauce.
• For a gluten-free version, substitute gluten-free pasta and use cornstarch instead of flour for the sauce.
• This dish can be made in advance and stored in the refrigerator for up to two days. Just cover it well and reheat thoroughly before serving.

Vegetable and Quinoa Casserole

This Vegetable and Quinoa Casserole is a hearty and nutritious dish that’s perfect for lunch. Packed with colorful vegetables and protein-rich quinoa, it isn’t only delicious but also highly satisfying. The combination of flavors from the roasted vegetables, creamy cheese, and flavorful quinoa creates a perfect balance in every bite.

This casserole is a great way to use up any leftover vegetables you have on hand and can easily be customized to suit your taste preferences. Ideal for feeding a family or serving at a gathering, this casserole dish serves 4-6 people.

It’s a simple yet impressive dish that can be prepared ahead of time, making it perfect for busy weekdays or for taking to a potluck. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and easy to follow, guaranteeing a successful and delicious result every time.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will confirm it’s hot enough to bake the casserole evenly.
2. Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa is cooked and the broth is absorbed. Fluff the quinoa with a fork and set aside.
3. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent. Add the red bell pepper, zucchini, cherry tomatoes, and broccoli, and continue to sauté for about 5-7 minutes until the vegetables are tender.
4. Season the Vegetables: Stir in the dried oregano, dried basil, salt, and pepper. Mix well to confirm all the vegetables are evenly coated with the seasonings.
5. Combine Quinoa and Vegetables: In a large mixing bowl, combine the cooked quinoa and sautéed vegetables. Add half of the mozzarella cheese and mix until everything is well combined.
6. Assemble the Casserole: Transfer the quinoa and vegetable mixture into a greased baking dish. Spread it out evenly and sprinkle the remaining mozzarella cheese and Parmesan cheese on top.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Sprinkle with chopped fresh parsley before serving.

Extra Tips:

For an added depth of flavor, try roasting the vegetables before adding them to the quinoa. This can enhance their natural sweetness and add a delicious caramelized taste.

Feel free to experiment with different vegetables such as mushrooms, spinach, or carrots depending on what you have available. If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the vegetable mixture.

This dish can also be made vegan by substituting the cheese with a plant-based alternative.

Sausage and Egg Breakfast Casserole

Sausage and Egg Breakfast Casserole is a hearty and delicious dish that’s perfect for brunch gatherings or a cozy weekend breakfast with family. This comforting casserole combines savory sausage, fluffy eggs, and gooey cheese, all baked to perfection in a single dish.

It’s a versatile recipe that can easily be prepared ahead of time, making it a great choice for busy mornings. With its rich flavors and satisfying texture, this casserole is sure to please everyone at the table.

The beauty of the Sausage and Egg Breakfast Casserole lies in its simplicity and adaptability. Whether you prefer spicy sausage for a kick or mild for a more subtle flavor, this dish can be customized to fit your taste.

You can also add vegetables like bell peppers or spinach for extra nutrition and color. This recipe serves 4-6 people, making it ideal for a small family or group of friends. With just a few basic ingredients and straightforward steps, you’ll have a delicious breakfast ready in no time.

Ingredients (Serves 4-6):

• 1 pound breakfast sausage
• 8 large eggs
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 6 slices of bread, cubed
• Butter or cooking spray for greasing

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
2. Cook the Sausage: In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small pieces as it cooks. Once done, drain excess fat and set aside.
3. Mix the Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined.
4. Assemble the Casserole: Place the cubed bread evenly in the greased baking dish. Sprinkle the cooked sausage over the bread. Then, pour the egg mixture over the sausage and bread, ensuring everything is well-coated. Finally, sprinkle the shredded cheddar cheese evenly on top.
5. Bake the Casserole: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the eggs are set and the top is golden brown. To check for doneness, insert a knife into the center; it should come out clean.
6. Cool and Serve: Once baked, remove the casserole from the oven and allow it to cool for a few minutes. Slice into portions and serve warm.

Extra Tips:

For a more flavorful casserole, consider adding diced vegetables such as bell peppers, onions, or mushrooms into the mix. If you prefer a spicier version, opt for hot sausage or add a pinch of red pepper flakes to the egg mixture.

To save time, you can assemble the casserole the night before, cover it, and store it in the refrigerator. In the morning, simply pop it in the oven and bake as directed. This casserole also freezes well; just be sure to wrap it tightly before storing it in the freezer.

BBQ Pulled Pork Cornbread Casserole

BBQ Pulled Pork Cornbread Casserole is a delicious and hearty dish that combines the smoky flavor of BBQ pulled pork with the sweet and savory taste of cornbread. This comforting casserole is perfect for gatherings or family dinners, offering a delightful blend of textures and flavors that are certain to satisfy everyone at the table.

The dish is easy to prepare and can be made in advance, making it an ideal choice for busy weeknights or special occasions.

This casserole consists of a layer of tender, slow-cooked pulled pork smothered in tangy BBQ sauce, topped with a fluffy cornbread crust. The contrast between the savory pork and the slightly sweet cornbread makes for a mouthwatering combination.

Serve it with a side salad or some steamed vegetables for a complete meal that everyone will love.

Ingredients (Serves 4-6)

• 1 ½ pounds of pulled pork (store-bought or homemade)
• 1 cup of BBQ sauce
• 1 cup of shredded cheddar cheese
• 1 cup of corn kernels (fresh, frozen, or canned)
• 1 cup of all-purpose flour
• 1 cup of cornmeal
• 1 tablespoon of baking powder
• ½ teaspoon of salt
• ¼ cup of sugar
• 1 cup of milk
• 2 large eggs
• ¼ cup of melted butter

Cooking Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to make sure it’s ready for baking the casserole.
2. Prepare the Pulled Pork Layer: In a large mixing bowl, combine the pulled pork with the BBQ sauce. Mix thoroughly until the pork is well-coated with the sauce. Spread this mixture evenly at the bottom of a greased 9×13 inch baking dish.
3. Add Cheese and Corn: Sprinkle the shredded cheddar cheese evenly over the pulled pork layer. Then, scatter the corn kernels over the cheese layer.
4. Mix Cornbread Batter: In another bowl, combine the flour, cornmeal, baking powder, salt, and sugar. In a separate small bowl, whisk together the milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Top with Cornbread Batter: Pour the cornbread batter over the layers in the baking dish, spreading it out evenly with a spatula.
6. Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the casserole to cool for about 5 minutes before serving. This will help the layers set and make serving easier.

Extra Tips

For an extra kick, you can add some diced jalapenos or a sprinkle of cayenne pepper into the cornbread batter.

If you prefer a sweeter cornbread, you can increase the sugar in the batter to ½ cup.

If using store-bought pulled pork, choose one with minimal seasoning so that the BBQ sauce flavor shines through.

Always verify the pulled pork is warmed before mixing with the BBQ sauce to help the flavors meld together.

Zucchini and Tomato Gratin

Zucchini and Tomato Gratin is a delightful and savory casserole that combines the fresh flavors of summer vegetables with a crunchy and cheesy topping. This dish is perfect for a lunch gathering or as a side dish for dinner. The combination of zucchini, tomatoes, and herbs creates a delicious medley that’s both healthy and satisfying. With its beautifully browned crust, this gratin is sure to impress your family and friends.

The preparation of this dish is quite simple and allows the natural flavors of the vegetables to shine. The zucchini and tomatoes are thinly sliced and layered, then topped with a mixture of breadcrumbs and cheese, which adds a wonderful crispiness and depth of flavor. This gratin can be prepared ahead of time and baked just before serving, making it an ideal option for busy days. Enjoy the vibrant colors and delicious aroma of this Zucchini and Tomato Gratin.

Ingredients (Serves 4-6):

• 2 medium zucchinis
• 4 medium tomatoes
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s ready for baking the gratin.
2. Prepare the Vegetables: Thinly slice the zucchinis and tomatoes into slices about 1/4 inch thick. Lay them out on a kitchen towel and lightly sprinkle with salt to draw out excess moisture. Let them sit for about 10 minutes, then pat dry with another towel.
3. Assemble the Gratin: In a medium-sized baking dish, arrange a layer of zucchini slices, followed by a layer of tomato slices. Repeat the process until all the vegetables are used up, seasoning each layer with salt, pepper, and a sprinkle of thyme.
4. Make the Topping: In a small bowl, combine the breadcrumbs, minced garlic, olive oil, and half of the Parmesan cheese. Mix well until the breadcrumbs are evenly coated with the oil.
5. Add Cheese: Sprinkle the mozzarella cheese evenly over the arranged vegetables. Next, distribute the breadcrumb mixture evenly on top. Finish by sprinkling the remaining Parmesan cheese.
6. Bake the Gratin: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the vegetables are tender.
7. Rest and Serve: Allow the gratin to cool for about 5 minutes before serving. This helps the flavors to meld and makes it easier to slice.

Extra Tips:

For an added depth of flavor, consider using a mix of fresh herbs such as basil or oregano along with the thyme. If you prefer a bit more crunch, you can add chopped nuts like walnuts or pecans to the breadcrumb topping.

Confirm the vegetables are well-drained after salting to prevent the gratin from becoming watery. This dish can also be made with yellow squash or eggplant for variety. Enjoy your Zucchini and Tomato Gratin with a side salad or crusty bread for a complete meal.

Buffalo Chicken and Cauliflower Casserole

Buffalo Chicken and Cauliflower Casserole is a delicious and satisfying dish that combines the bold flavors of buffalo chicken with the nutritious benefits of cauliflower. This casserole is perfect for a hearty lunch, offering a spicy kick paired with a creamy, cheesy texture that’s sure to please anyone who loves a bit of heat in their meal.

Not only is it packed with flavor, but it’s also a low-carb option that doesn’t sacrifice taste, making it an ideal choice for those looking to enjoy a wholesome meal without overloading on carbs.

The combination of tender chicken breast, roasted cauliflower, and a creamy buffalo sauce guarantees that every bite is bursting with flavor. This recipe is great for serving 4-6 people, making it perfect for a family lunch or a gathering with friends.

The casserole is topped with melted cheese, which adds a delightful gooeyness to each serving. Whether you’re a fan of buffalo wings or simply looking to try something new, this Buffalo Chicken and Cauliflower Casserole is bound to become a new favorite.

Ingredients (Serves 4-6)

• 1 large head of cauliflower, cut into florets
• 1 pound boneless, skinless chicken breasts, diced
• 1 cup buffalo wing sauce
• 1 cup ranch dressing
• 2 cups shredded cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons chopped fresh chives (optional, for garnish)

Cooking Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to make sure it’s ready for baking once the preparation is complete.
2. Prepare the Cauliflower: Spread the cauliflower florets on a large baking sheet. Drizzle with olive oil, sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat evenly. Roast in the preheated oven for 20 minutes, or until tender and slightly browned.
3. Cook the Chicken: While the cauliflower is roasting, heat a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 8-10 minutes. Remove from heat and set aside.
4. Mix the Sauces: In a large mixing bowl, combine the buffalo wing sauce and ranch dressing. Stir until well blended.
5. Assemble the Casserole: In a 9×13-inch baking dish, combine the roasted cauliflower and cooked chicken. Pour the buffalo and ranch mixture over the top, stirring to coat all ingredients evenly.
6. Add the Cheese: Sprinkle the shredded cheddar cheese over the top of the casserole.
7. Bake the Casserole: Place the assembled casserole in the preheated oven. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with chopped fresh chives before serving, if desired.

Extra Tips

For an added crunch, consider topping the casserole with crushed tortilla chips or breadcrumbs before baking. If you prefer a milder flavor, you can adjust the amount of buffalo sauce to your liking or choose a milder version of the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it a convenient option for meal prep. Reheat individual portions in the microwave or oven for easy and quick lunches throughout the week.

Mediterranean Chickpea and Feta Bake

Mediterranean Chickpea and Feta Bake is a flavorful and satisfying dish perfect for a lunch gathering or a weekday family meal. This casserole combines the robust flavors of the Mediterranean with protein-packed chickpeas and creamy feta cheese. The blend of spices and fresh ingredients makes it both aromatic and visually appealing, while the simplicity of preparation makes it a go-to recipe for home cooks of all skill levels.

The dish is designed to serve 4-6 people, making it ideal for a small group. The combination of chickpeas and feta provides a hearty texture that’s both fulfilling and nutritious. This recipe isn’t only a delight for vegetarians but also a great option for those looking to add more plant-based meals to their diet. The casserole is versatile and can be enjoyed on its own or with a side of crusty bread or a fresh salad.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup crumbled feta cheese
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes, drained
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the casserole will cook evenly and develop a nice crust.
2. Prepare the Chickpea Mixture: In a large mixing bowl, combine the drained chickpeas, chopped onion, minced garlic, chopped red bell pepper, diced tomatoes, olive oil, oregano, thyme, red pepper flakes, and a pinch of salt and pepper. Mix everything well so that the chickpeas are coated with the spices and oil.
3. Assemble the Casserole: Transfer the chickpea mixture into a lightly greased baking dish. Spread it out evenly, making sure that the ingredients are distributed throughout the dish.
4. Add the Feta Cheese: Sprinkle the crumbled feta cheese evenly over the top of the chickpea mixture. The cheese will melt slightly during baking, adding a creamy texture and tangy flavor to the dish.
5. Bake the Casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the edges are bubbling. This will allow the cheese to melt and the flavors to meld together.
6. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving. This adds a touch of freshness and color to the dish.

Extra Tips:

For an extra burst of flavor, consider adding a squeeze of lemon juice to the chickpea mixture before baking. The acidity will enhance the overall taste of the dish.

If you prefer a spicier version, increase the amount of red pepper flakes or add a chopped jalapeño. Additionally, feel free to experiment with other Mediterranean herbs such as basil or rosemary for a different twist.

This dish can also be prepared a day in advance and stored in the refrigerator, making it a convenient option for meal prep.

Italian Sausage and Peppers Casserole

Italian Sausage and Peppers Casserole is a hearty, flavorful dish that’s perfect for lunch or dinner. This casserole brings together the classic combination of Italian sausage, bell peppers, and onions, all baked to perfection with a savory tomato sauce and melty cheese.

It’s a comforting meal that can be prepared in advance, making it an excellent option for busy weekdays or a casual family gathering. The dish is a delightful blend of textures and tastes, starting with the robust flavor of the Italian sausage and the sweetness of the bell peppers.

The casserole is completed with a layer of gooey melted cheese that adds a creamy contrast to the hearty ingredients beneath. It’s a dish that not only satisfies the taste buds but also warms the soul, and when served with a side of crusty bread or a simple green salad, it becomes a complete meal that’s sure to please everyone at the table.

Ingredients for 4-6 servings:

• 1 pound Italian sausage (mild or spicy, as preferred)
• 1 tablespoon olive oil
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to guarantee it’s ready for the casserole.
2. Cook the Sausage: In a large skillet over medium heat, add the olive oil. Once heated, add the Italian sausage, breaking it into smaller pieces with a spatula. Cook until browned and fully cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the sliced onions and bell peppers. Sauté for about 5 minutes until they start to soften. Add the minced garlic and cook for an additional minute until fragrant.
4. Combine Ingredients: Return the cooked sausage to the skillet with the vegetables. Add the diced tomatoes, oregano, basil, salt, and pepper. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld.
5. Assemble the Casserole: In a greased baking dish, spread the sausage and pepper mixture evenly. Sprinkle the shredded mozzarella cheese over the top, followed by the grated Parmesan cheese.
6. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with a golden brown top.
7. Serve: Once baked, remove from the oven and let it cool slightly before serving. Enjoy it hot with your favorite side dish.

Extra Tips:

For a spicier version, use hot Italian sausage or add a pinch of red pepper flakes when cooking the vegetables. You can also substitute the mozzarella with provolone or a mix of Italian cheeses for a different flavor profile.

If you want to add more vegetables, mushrooms or zucchini can be great additions to the casserole. This dish can be prepared a day in advance and baked just before serving, making it a great choice for meal prep.