Spring has sprung! These family-friendly casserole recipes make the most of spring greens and other items that taste delicious as we move into warmer temperatures. They’re a little lighter than the hefty winter casseroles we desired in the cold but hearty enough to feed the entire crew.
1. Artichoke Spinach Lasagna Recipe
This is a delicious lasagna created with an oyster and artichoke mixture cooked with vegetable stock, onions, and garlic. The spaghetti noodles, sauce for the noodles, mozzarella cheese, and crumbled feta are all stacked into the dish.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Yield: 8 servings
Servings: 8
Ingredients
- cooking spray
- 1 onion, chopped
- 4 cloves garlic, chopped
- 9 uncooked lasagna noodles
- 1 (14.5 ounces) can vegetable broth
- 1 (28-ounce) jar of tomato pasta sauce
- 1 tablespoon chopped fresh rosemary
- 3 cups shredded mozzarella cheese, divided
- 1 (4 ounces) package of herb and garlic feta, crumbled
- 1 (14 ounces) can of marinated artichoke hearts, drained and chopped
- 1 (10 ounces) package of frozen chopped spinach, thawed, drained and squeezed dry
Directions
- Preheat the saucepan to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9×13-inch baking dish with cooking spray.
- Heat a big saucepan of water with minimal salt to a boil. Add the noodles as well as cook for 8 to 10 minutes, or until al dente. Drain.
- Coat a big skillet with cooking spray or heat on medium-high. Saute the onion and ginger for a total of three minutes or until they are tender-crisp. Add the broth and garlic; boil to a boil. Stir in the artichoke bits and spinach; decrease heat, cover, and simmer for 5 minutes. Stir in the spaghetti sauce.
- Spread 1/4 of the spinach sauce in the bottom of the baking dish that has been prepared and top with 3 boiled noodles. Sprinkle 3/4 cup of cheese made from mozzarella over the noodles. Repeat layers two more times, finishing with the artichoke mixture plus mozzarella cheese. Sprinkle the crumbled feta over top.
- Cover and bake for forty minutes. Uncover and bake for a further 15 minutes or until heated and bubbling. Allow to stand 10 minutes after cutting.
Nutrition Facts (per serving)
396 Calories
16g Fat
45g Carbs
21g Protein
2. Cheesy Scalloped Potatoes Recipe
This cheesy scalloped onions and ham casserole have layers of buttery onions and flavorful hickory ham served in a double Jack or cheddar sauce. It’s a simple and quick recipe that’s ideal for a holiday dessert or a warm supper on a cold night!
Prep Time: 30 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 40 mins
Servings: 8
Yield: 1 large baking dish
Ingredients
- 1 cup half-and-half
- ½ cup whole milk
- ¼ teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 small yellow onion, diced
- ½ cup grated Cheddar cheese
- 3 tablespoons all-purpose flour
- ½ teaspoon Worcestershire sauce
- ½ cup grated Monterey Jack cheese
- salt and ground black pepper to taste
- 1 ½ cups chopped hickory smoked ham
- 3 tablespoons butter, plus more for greasing
- 4 large russet potatoes, peeled and thinly sliced
Directions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a large dish for baking with butter.
Melt the butter in an enormous skillet over a low flame. Cook and toss onion in heated butter til slightly softened, about 3 to 4 minutes. Whisk in the flour and cook for about 2 minutes, until golden brown. Pour in the half-and-half and milk, whisking until the sauce thickens, 3 to 4 minutes more. Remove from fire and season using salt and pepper. Mix in the garlic powder, the Worcestershire condiment, onion substance, and paprika.
Place 1/2 a dozen potatoes in slices in the heated baking dish and top the 3/4 cup ham. Garnish with 1/4 cup Cheddar and 1/4 cup of Monterey Jack cheese. Pour in half of the salsa from the skillet. Layer the remaining potatoes, 3/4 cup smoked ham, 1/4 cup Cheddar, 1/4 cup Monterey Jack and the sauce. Cover the vessel with aluminum foil.
Bake in an already-heated oven for 40 minutes. Remove the cover and bake for an additional 20 to 30 minutes, or until the cheese is brown and the sauce bubbles recipe.
364 Calories
18g Fat
38g Carbs
14g Protein
3. Chicken Piccata Casserole Recipe
I adore chicken piccata, yet dislike cooking it on the hob. Get the excellent spicy flavor of chicken piccata without the spatters in the oven! It’s more convenient and allows you to focus on other aspects of dinner, such as some delicious pasta and perhaps a veggie or salad.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6
Yield: 6 servings
Ingredients
- cooking spray
- ¼ cup lemon juice
- ½ cup half-and-half
- ½ cup chicken broth
- 2 cloves garlic, minced
- ¼ cup capers, drained
- 1 medium lemon, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 tablespoons dry bread crumbs
- salt and ground black pepper to taste
- ¾ cup grated Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley, or to taste
- 3 (8 ounces) skinless, boneless chicken breast halves
Directions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Coat a 9-by-13-inch casserole dish in cooking spray.
Melt the butter in a medium-sized skillet at medium heat. Stir in the flour and garlic, stirring continually until the garlic is fragrant and the flour is thoroughly incorporated, which should take about 1 minute. Pour in the chicken soup and half-and-half. Bring to a boil and whisk constantly until the sauce is bubbling and in thickness about 5 minutes.
Remove the skillet from the heat and mix in 1/2 cup cheddar cheese, the juice of two lemons, capers, brine, and pepper. Set aside.
Cut each chicken breast diagonally into two cutlets. Arrange in a single layer in the fitted dish. Season with pepper and sea salt. Spread the dressing evenly over the chicken, then top with lemon slices.
Combine the remaining 1/4 cup of mozzarella cheese and breadcrumbs Recipe. Sprinkle equally across the casserole.
Bake in a preheated oven for 20 to 25 minutes, or until a thermometer that can be read instantly stuck into the chicken registers 165 degrees F (74 degrees C). Garnish with new parsley and serve warm.
Cook’s Note:
You can use bought chicken cutlets or fillets. Be sure to alter the cooking time.
Nutrition Facts (per serving)
251 Calories
12g Fat
9g Carbs
28g Protein
4. Baked Asparagus and Mushroom Pasta Recipe
This spaghetti with strawberries and asparagus combines classic Mediterranean flavors and American-style comfort cuisine for your family! If you’re searching for a meatless supper, pair it with a salad plus crusty bread. If your family wants protein, rotisserie chicken like a slice of gammon would be a simple and delicious addition to the delightful flavours of this casserole Recipe.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6
Yield: 1 (7×11-inch) casserole
Ingredients
- 2 cups 1% milk
- 2 cloves garlic, minced
- ½ medium onion, chopped
- 2 tablespoons unsalted butter
- 2 cups cherry tomatoes, halved
- 2 tablespoons all-purpose flour
- ¼ cup shredded provolone cheese
- salt and ground black pepper to taste
- ⅓ cup Italian-seasoned bread crumbs
- ¼ teaspoon crushed red pepper flakes
- ½ (16-ounce) package of Gemelli pasta
- 1 (8 ounce) package sliced mushrooms
- 1 pound fresh asparagus, cut into 1-inch pieces
- 2 tablespoons herb-infused extra-virgin olive oil
- ⅔ cup grated Parmigiano-Reggiano cheese, divided
Directions
- Preheat your oven to 350 degrees Fahrenheit/175 degrees Celsius. Grease a 7 by 11-inch baking dish.
- Bring a large saucepan of gently salty water to a boil, then simmer the Gemelli for about 6 minutes, or until cooked but firm to the bite. Drain and put it aside.
- Heat the herb-infused oil in a large saucepan over a medium-low flame until it shimmers. Cook and stir onions in heated oil for 2 minutes. Cook, stirring periodically, until the mushrooms soften and the asparagus is brilliant green, around 4 minutes. Combine the tomatoes, cloves, red pepper granules salt, and pepper. Continue to cook for roughly four minutes, stirring occasionally.
- Pour the vegetable liquid into a large basin. Stir in the cooked spaghetti until combined.
- Melt the butter in the same saucepan over medium heat. Cook, stirring regularly, until the mixture bubbles, which should take around 4 minutes. Pour in the milk, stirring quickly to avoid lumps. Continue stirring for another 4 minutes, or until the sauce thickens then bubbles again. Remove from the heat and mix in 1/3 cup The Parmigiano- and provolone until the cheese melts and the sauce is smooth.
- Pour the sauce over the pasta and vegetable mixture, stirring to incorporate. Taste and adjust the seasonings. Spoon into the prepared oven dish. In a small dish, combine the remaining 1/3 cup Parmigiano- and bread crumbs, then sprinkle over the casserole.
- Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.
Nutrition Facts (per serving)
356 Calories
13g Fat
46g Carbs
16g Protein
5. Puff Pastry Chicken and Leek Casserole Recipe
The leeks are the star of this dish, with their soft sweet, and delicate flavour providing an excellent foundation for the chicken with spices. Using an entire package of puff pastry gives a delicious, light texture that will satisfy your taste buds Recipe.
Prep Time: 30 mins
Cook Time: 1 hr
Additional Time: 5 mins
Total Time: 1 hr 35 mins
Servings: 8
Yield: 1 9×13-inch casserole
Ingredients
- 1 cup peas
- 2 ½ cups milk
- 2 large bay leaves
- 1 large leek, sliced
- 1 large egg, beaten
- 1 teaspoon dried basil
- 2 stalks celery, chopped
- 1 ½ teaspoons kosher salt
- 2 medium carrots, chopped
- 1 tablespoon minced garlic
- 2 teaspoons minced shallot
- 2 teaspoons dried tarragon
- 4 tablespoons salted butter
- 3 tablespoons all-purpose flour
- ⅔ cup heavy whipping cream
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 pound boneless, skinless chicken thighs
- 1 (17.5 ounces) package of frozen puff pastry, thawed
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Place the chicken thighs, leek, celery, carrots, potatoes, peas, parsley, cloves, shallot, tarragon leaves, salt, basil, bell pepper, and bay leaves in a big pan. Pour in the milk and mix to combine the ingredients. Bring up a simmer. Cover and let it simmer for 15 minutes. Remove from the oven and let cool slightly. Strain the milk and set it aside in a basin. Separate the chicken and carrots into two dishes. When the chicken has cooled sufficiently, tear it into rough slices Recipe.
- Melt the butter in the same pan at medium heat. Sprinkle in the flour, stirring often to break up any pieces. Cook and whisk until the mixture thickens and becomes yellow, forming a roux. Stir in the strained milk gradually until the mixture becomes a sauce. Mix in the creaminess and Dijon mustard, and then add the chicken and veggies. Remove from heat and allow it to cool for about 5 minutes.
- Pour the chicken mixture into a prepared baking dish. Roll out the puff pastry, then overlap each piece to cover the casserole. Glaze the dough with egg yolk glaze and cut many vents with a sharp knife.
- Bake in the preheated oven until golden, 30 to 40 minutes.
Editor’s Note:
Please note the difference in cooking time when using the magazine version of this recipe.
Nutrition Facts (per serving)
631 Calories
43g Fat
42g Carbs
20g Protein
6. Spinach and Chicken Enchiladas Recipe
If you like spinach with Mexican food, you’ll enjoy these simple chicken enchiladas with ricotta mozzarella and spinach recipe.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 5
Yield: 5 servings
Ingredients
- ⅛ teaspoon salt
- ½ cup sour cream
- 1 tablespoon butter
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- 5 (10 inch) flour tortillas
- ½ teaspoon chili powder
- ½ cup sliced green onions
- ¼ teaspoon ground black pepper
- 2 (10 ounces) cans of enchilada sauce
- 2 large cooked chicken breast halves, diced
- 1 ½ cups shredded mozzarella cheese, divided
- 1 ½ cups shredded Monterey Jack cheese, divided
- 1 (10 ounces) package of frozen chopped spinach – thawed, drained, and squeezed dry
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a skillet over medium heat, melt the butter Recipe. Cook and toss in the green onions as well as the garlic until aromatic and loosened up about 2 minutes. Cook the chicken, spinach, chili powder, black pepper, and salt in the green onion combination until heated through, about five minutes. Remove from heat. Mix ricotta cheddar, sour cream, 1 cup cheddar cheese, and 1 cup mozzarella cheese into the chicken mixture until well blended. Save the leftover Monterey Jack plus mozzarella cheese for topping.
Place the tortillas in a plastic container, seal it, and heat on high for 30 to 45 seconds. Spread roughly 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around the filling and set them seam side down in a baking dish measuring 9×13 inches.
Pour the salsa over the filled enchiladas, then sprinkle with the remaining 1/2 cup Monterey Jack & mozzarella cheese.
Bake in the already heated oven for about 30 minutes, or until the mixture is bubbling and the cheese covering is browned around the edges.
Nutrition Facts (per serving)
688 Calories
35g Fat
49g Carbs
43g Protein
7. Tuna Garden Casserole Recipe
This simple version of the classic sardine casserole features leafy greens, jalapeño pepper, and penne noodles. You may easily replace the vegetables with whatever you have in the fridge Recipe.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 8
Yield: 1 large casserole
Ingredients
- salt, to taste
- ¼ cup sherry
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, crushed
- 1 red bell pepper, chopped
- Ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- ⅓ cup herb-seasoned bread crumbs
- 1 (14.1 ounces) can of potato leek soup
- 1 (5 ounces) can tuna packed in water, drained
- ½ pound kale stems removed and leaves coarsely chopped
Directions
Preheat the oven to 350 degrees Fahrenheit (190 degrees Celsius). Lightly butter a 2-quart casserole dish Recipe.
Bring a big pan of well-salted water to a boil. Add the penne pasta and cook for 10 minutes or until al dente. Drain.
Heat the oil in a big wok or skillet over a medium-high temperature. Mix in the onion and simmer for 5 minutes. Stir in the onions and bell pepper, and simmer for another five minutes or so. Add the garlic, salt, and pepper, and simmer for another 3 minutes. Pour in the sherry, then toss in the greens. Cover. Reduce the heat to medium and simmer for 5 minutes, stirring periodically, until the kale wilts.
Transfer the wok mixture to a big bowl. Combine the cooked pasta, soup, veg broth, and tuna. Pour the mixture into the prepared dish dish. Top with a layer of mozzarella, then a layer of breadcrumbs. Bake uncovered in an oven that has been preheated for 25 minutes.
Nutrition Facts (per serving)
284 Calories
8g Fat
39g Carbs
14g Protein
8. Ground Beef Spinach Casserole Recipe
This is an excellent ground beef + spinach casserole. Even my spouse, who dislikes spinach, like this one! It also received wonderful reviews when I brought it to an institution’s potluck Recipe.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6
Ingredients
- 1 cup sour cream
- 1 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 1 clove garlic, minced, or more to taste
- 1 (10 ounces) can sliced mushrooms, drained
- 2 dashes of hot pepper sauce, or more to taste
- 1 (8 ounces) package shredded mozzarella cheese
- 1 (10.5 ounces) can of condensed cream of celery soup
- 2 (10 ounces) packages of frozen chopped spinach, thawed and drained
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook in a large skillet above medium-high heat. Cook and stir the ground beef, onion, and garlic in a heated skillet until browned and crumbly, about 5 to 7 minutes. Drain and discard the grease. Add the mushrooms, oregano, spicy sauce, salt, and pepper; cook for 5 minutes.
- Cook for 5 minutes until the spinach, condensed soup, and sour cream are well heated. Transfer the contents to a casserole dish and top with mozzarella.
- Bake in the preheated oven until the cheese is melted for 15 to 20 minutes.
Nutrition Facts (per serving)
396 Calories
26g Fat
14g Carbs
28g Protein