5 Casseroles That Will Make Your Family Ask for More

A good casserole does something that other weeknight meals rarely manage. It feeds everyone at once, asks little of the cook at the last minute, and brings the table to an easy pause as the first spoonfuls are served. You can assemble it in the morning or the night before, slide it into the oven when the day begins to fray, and let the smell draw people into the kitchen. The secret is not complexity but balance: bold flavor tucked into familiar shapes, textures that hold, and heat that does the work for you.

Creamy Chicken and Rice with Herb Crumbs

Description

This is the classic chicken-and-rice casserole people hope for: tender chicken, soft but not mushy rice, and a creamy sauce that stays light on its feet.

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 2 ribs celery, diced
• 2 tablespoons all-purpose flour
• 2 cups low-sodium chicken stock
• 1 cup milk or half-and-half
• 3 cups cooked shredded chicken
• 2 cups parboiled long-grain rice, cooked until just tender
• 1 cup frozen peas
• 1/2 cup coarse breadcrumbs or panko
• 2 tablespoons olive oil
• 2 tablespoons chopped parsley
• 1/4 cup grated Parmesan
• Kosher salt and black pepper

Instructions

1. Heat oven to 375°F. Butter a 9-by-13-inch baking dish.
2. In a large saucepan, melt butter over medium heat. Add onion and celery with a pinch of salt. Cook until glossy and sweet, 6 to 8 minutes.
3. Sprinkle in flour and cook, stirring, 1 minute. Whisk in chicken stock, then milk. Simmer until the sauce lightly thickens and coats a spoon, 3 to 5 minutes. Season with salt and pepper.
4. Off heat, fold in chicken, cooked rice, and peas. Taste and adjust seasoning.
5. Spread mixture in the dish. Toss breadcrumbs with olive oil, parsley, Parmesan, and a pinch of salt. Scatter over top.
6. Bake until bubbling at the edges and golden on top, 20 to 25 minutes. Rest 5 minutes before serving.

Smoky Broccoli Cheddar Bake with Crispy Shallots

Description

Classic broccoli cheddar, made brighter with a hint of smoke and finished with crisp shallots for contrast.

Ingredients

• 1 1/2 pounds broccoli, cut into medium florets
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups warm milk
• 8 ounces sharp cheddar, grated (about 2 cups)
• 1/2 teaspoon smoked paprika
• 1 teaspoon Dijon mustard (optional)
• 1 cup crushed salted crackers or panko
• 2 tablespoons olive oil
• 2 large shallots, thinly sliced
• Kosher salt and black pepper

Instructions

1. Heat oven to 375°F. Bring a pot of salted water to a boil. Blanch broccoli 2 minutes, then drain well.
2. In a saucepan, melt butter over medium heat. Stir in flour and cook 1 minute. Whisk in warm milk and simmer until slightly thickened, 3 to 5 minutes. Off heat, fold in cheddar, smoked paprika, and mustard if using. Season to taste.
3. Spread broccoli in a 9-by-13-inch dish. Pour sauce over and tap the dish to settle.
4. Toss crackers or panko with olive oil and a pinch of salt. Sprinkle over the top.
5. Bake until bubbling and golden, 18 to 22 minutes.
6. While it bakes, cook shallots in a small skillet with 1/2 inch of oil over medium heat, stirring, until deep golden, 5 to 7 minutes. Drain on paper towels and salt. Scatter over casserole for the final 2 minutes of baking.

Beef, Beans, and Cornbread Skillet Pie

Description

A hearty skillet casserole of spiced beef and beans capped with a tender cornbread crust. Big flavor, one pan, and a satisfying mix of saucy and crumbly.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can pinto or black beans, drained and rinsed
• Kosher salt and black pepper
• 3/4 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1 tablespoon sugar (optional)
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 3/4 cup milk
• 1 large egg
• 3 tablespoons melted butter or neutral oil
• Pickled jalapeño slices and sour cream, for serving (optional)

Instructions

1. Heat oven to 400°F. In a 10- to 12-inch oven-safe skillet, heat oil over medium-high. Add beef and cook, breaking it up, until well browned, 6 to 8 minutes.
2. Add onion and a pinch of salt; cook until softened, 3 to 5 minutes. Stir in garlic and tomato paste; cook 1 minute. Add chili powder and cumin; cook 30 seconds.
3. Stir in tomatoes and beans. Simmer until thickened and flavorful, 5 to 7 minutes. Season to taste. If not using an oven-safe skillet, transfer mixture to a greased 9-inch square or similar baking dish.
4. In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt. Add milk, egg, and melted butter; stir just to combine.
5. Spread batter evenly over the hot beef mixture. Bake until the cornbread is golden and a tester comes out clean, 18 to 22 minutes. Rest 5 minutes. Serve with jalapeños and sour cream, if you like.

Baked Ziti with Ricotta and Burst Tomato Sauce

Description

A clear, bright baked ziti with pockets of ricotta, a gentle heat from red pepper, and a bronzed cheesy top.

Ingredients

• 1 pound ziti or penne
• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon sugar (optional, to balance acidity)
• 8 ounces whole-milk ricotta
• 8 ounces low-moisture mozzarella, shredded (about 2 cups), divided
• 1/2 cup grated Parmesan, divided
• Kosher salt and black pepper
• Fresh basil or parsley, chopped (optional)

Instructions

1. Heat oven to 425°F. Lightly oil a 9-by-13-inch baking dish.
2. Make the sauce: In a saucepan, warm olive oil over medium heat. Add garlic and red pepper flakes; cook until fragrant, about 1 minute. Add crushed tomatoes and sugar if using. Simmer 10 to 15 minutes until rounded and savory. Season with salt and pepper.
3. Cook pasta in heavily salted water until 1 to 2 minutes shy of al dente. Reserve 1/2 cup pasta water, then drain.
4. In a large bowl, combine pasta, most of the sauce (reserve 1 cup for topping), half the mozzarella, half the Parmesan, and a splash of pasta water as needed to loosen. Season to taste.
5. Spread a thin layer of reserved sauce in the dish. Add half the pasta mixture. Dollop ricotta in spoonfuls over the pasta. Add remaining pasta, then top with remaining sauce, mozzarella, and Parmesan.
6. Bake until bubbling and browned in spots, 18 to 22 minutes. Rest 5 minutes. Top with basil or parsley, if you like, and serve.

Harvest Turkey, Sweet Potato, and Sage Gratin

Description

Layers of tender sweet potato, savory turkey, and soft leeks baked with a light sage cream. Cozy and balanced, with toasted pecans for crunch.

Ingredients

• 2 tablespoons butter
• 2 large leeks, white and light green parts only, thinly sliced and rinsed
• 2 garlic cloves, minced
• 2 pounds sweet potatoes, peeled and thinly sliced (1/8- to 1/4-inch)
• 3 cups cooked turkey or chicken, shredded or crumbled
• 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
• 1 1/2 cups low-sodium chicken or turkey stock
• 1/2 cup heavy cream or evaporated milk
• 1 teaspoon Dijon mustard (optional)
• 1/2 cup grated Parmesan (optional)
• 1/2 cup toasted pecans, roughly chopped
• Olive oil, for the dish
• Kosher salt and black pepper

Instructions

1. Heat oven to 375°F. Oil a 9-by-13-inch baking dish.
2. In a skillet, melt butter over medium heat. Cook leeks with a pinch of salt until soft and sweet, 6 to 8 minutes. Stir in garlic for 30 seconds. Cool slightly.
3. In a bowl or measuring cup, whisk stock, cream, mustard if using, 1 teaspoon salt, and 1/2 teaspoon pepper.
4. Layer half the sweet potatoes in the dish. Top with half the leeks, half the turkey, and half the sage. Season lightly. Repeat with remaining sweet potatoes, leeks, turkey, and sage.
5. Pour the stock mixture evenly over the casserole. Press gently to settle. Sprinkle Parmesan if using.
6. Cover tightly with foil and bake 25 to 30 minutes. Uncover and bake until the top is browned and the sweet potatoes are tender, 15 to 20 minutes more.
7. Rest 10 minutes. Scatter pecans over the top and serve.

How to Make Any Casserole Better

What makes a second helping likely is not just comfort but structure. Keep these simple rules in mind and you can apply them to any casserole you make.

• Season in layers. Salt the vegetables when they hit the pan. Taste the sauce before it meets the starch. Adjust again before it goes into the oven.
• Balance richness with brightness. A squeeze of lemon, a spoon of vinegar, or a small handful of herbs right before serving lifts a heavy dish.
• Protect texture. Parboil vegetables that will soften in the oven. Keep pasta a minute under. Add toppings late so they do not steam.
• Let it rest. Five to ten minutes on the counter after baking helps the sauce thicken and the flavors settle.
• Think about the second day. Casseroles that reheat well tend to use stock and milk rather than only cream, and leave room for fresh toppings like scallions or herbs.

The casserole has a reputation for modesty, and that is part of its charm. It does not ask for applause. It asks for a spoon and a quiet moment. On a weeknight, after a long day, it is enough. The oven hums, the table fills, and the dish in the center does what it was made to do: bring people back for just one more scoop.

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