20 Summer Casseroles – The Delish Recipe

Summer is the perfect time to fire up your oven and get creative with delicious, easy-to-make casseroles that are bursting with fresh flavors! From zesty chicken to Mediterranean chickpeas, these 20 summer casseroles will inspire you to try new ingredients and flavor combinations that are sure to become new family favorites.

Zesty Chicken and Corn Casserole

This Zesty Chicken and Corn Casserole is a flavorful and comforting dish packed with tender chicken, sweet corn, and a crunchy cracker topping, all bound together by a creamy and spicy sauce.

Ingredients

1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
2 cups frozen corn kernels, thawed
1 large red bell pepper, diced
1 large yellow onion, diced
2 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup shredded cheddar cheese
1/2 cup half-and-half or heavy cream
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 1/2 cups crushed crackers (e.g. Ritz or saltine)
2 tablespoons chopped fresh cilantro (optional)

Instructions

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium-high heat.

Add the chicken to the skillet and cook until browned, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the diced red bell pepper and yellow onion.

Cook until they’re tender, about 5 minutes.

Add the garlic, cumin, smoked paprika, salt, black pepper, and cayenne pepper to the skillet.

Cook for 1 minute, stirring constantly.

Stir in the half-and-half or heavy cream and Dijon mustard.

Bring the mixture to a simmer and let cook for 2-3 minutes.

Add the cooked chicken back into the skillet and stir until coated with the sauce.

In a large bowl, combine the cooked chicken mixture, corn kernels, and shredded cheddar cheese.

Mix well until combined.

In a separate bowl, crush the crackers into fine crumbs.

Grease a 9×13 inch baking dish with butter or cooking spray.

Add the chicken and corn mixture to the dish, then top with the crushed crackers.

Sprinkle with chopped cilantro if desired.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is hot and bubbly.

Serve hot and dig in!

Summer Vegetable Strata

This Summer Vegetable Strata is a flavorful and vibrant brunch dish featuring layers of sautéed vegetables, melted mozzarella and Parmesan cheese, and crispy bread, all baked to perfection in a 9×13-inch dish.

Ingredients

6 cups stale bread, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 large zucchinis, sliced
2 large bell peppers, sliced
2 large tomatoes, sliced
1 large eggplant, sliced
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat your oven to 350°F (180°C).

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute.

In a large bowl, whisk together the oregano, basil, salt, and pepper.

Add the sliced zucchinis, bell peppers, tomatoes, and eggplant to the bowl, tossing to combine.

In a large greased 9×13-inch baking dish, arrange half of the bread cubes in the bottom of the dish.

Top with half of the vegetable mixture, followed by half of the mozzarella and Parmesan cheese.

Repeat the layers, starting with the remaining bread cubes, then the remaining vegetable mixture, and finally the remaining cheese.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and continue baking for an additional 25-30 minutes, or until the top is golden brown and the strata is set.

Let it rest for 10 minutes before slicing and serving.

Grilled Shrimp and Pasta Bake

This Grilled Shrimp and Pasta Bake recipe combines succulent shrimp with al dente pasta, cherry tomatoes, and a blend of cheeses, all wrapped up in a flavorful and satisfying casserole dish.

Ingredients

12 large shrimp, peeled and deveined
1 pound pasta of your choice (e.g. penne, fusilli, or farfalle)
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)

Instructions

Preheat your oven to 400°F (200°C).

Cook the pasta according to package instructions until al dente, then set aside.

In a large skillet, heat the olive oil over medium-high heat.

Add the diced onion and cook for 2-3 minutes until translucent.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the cherry tomatoes to the skillet and cook for 2-3 minutes, until they start to release their juices.

Add the cooked pasta to the skillet, tossing to combine with the onion and tomato mixture.

In a large bowl, combine the cooked pasta mixture, mozzarella cheese, parmesan cheese, chopped parsley, dried basil, salt, black pepper, and red pepper flakes (if using).

Toss until the cheese is evenly distributed.

In a separate bowl, toss the peeled and deveined shrimp with a pinch of salt and pepper.

Grill the shrimp over medium-high heat for 2-3 minutes per side, until pink and cooked through.

In a 9×13 inch baking dish, arrange half of the pasta mixture in the bottom of the dish.

Top with the grilled shrimp, then cover with the remaining pasta mixture.

Sprinkle the top of the pasta with additional mozzarella cheese and parmesan cheese.

Cover the dish with aluminum foil and bake for 15 minutes.

Remove the foil and continue baking for an additional 5-10 minutes, until the top is golden brown and the cheese is melted and bubbly.

Remove the dish from the oven and let it cool for a few minutes before serving.

Serve hot and divide among 6 plates.

Southwestern Black Bean Casserole

This flavorful Southwestern Black Bean Casserole combines the richness of black beans, enchilada sauce, and Monterey Jack cheese with the crunch of tortillas and fresh cilantro, perfect for a satisfying and spicy meal.

Ingredients

1 pound dried black beans, soaked overnight and drained
1 medium onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
1 can of diced tomatoes
1 can of enchilada sauce
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
1/2 teaspoon of cayenne pepper
1/2 teaspoon of salt
1/4 teaspoon of black pepper
8 ounces of Monterey Jack cheese, shredded
6 corn tortillas, cut into quarters
1/4 cup of chopped fresh cilantro
2 tablespoons of olive oil

Instructions

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium-high heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the diced red bell pepper and cook until tender, about 5 minutes.

Add the soaked and drained black beans, cumin, smoked paprika, cayenne pepper, salt, and black pepper to the skillet.

Cook for 1-2 minutes, stirring constantly.

Stir in the diced tomatoes and enchilada sauce.

Bring the mixture to a simmer and let cook for 10 minutes, stirring occasionally.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable.

In a 9×13 inch baking dish, spread a layer of the black bean mixture on the bottom.

Arrange 4-5 tortilla quarters on top of the bean mixture.

Sprinkle with half of the shredded Monterey Jack cheese and half of the chopped cilantro.

Repeat the layers, starting with the bean mixture, then the tortillas, and finally the remaining cheese and cilantro.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes before serving.

Spicy Sausage and Pepper Skillet Casserole

This hearty Spicy Sausage and Pepper Skillet Casserole is a flavorful, one-dish meal filled with spicy Italian sausage, sautéed peppers and onions, and melted mozzarella cheese, all baked to perfection in a creamy rice casserole.

Ingredients

1 pound spicy Italian sausage, casings removed
1 large onion, chopped
3 large bell peppers, chopped (any color)
2 large garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 cup uncooked white rice
2 teaspoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Instructions

Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium-high heat.

Add the chopped onion and cook until it starts to soften, about 3-4 minutes.

Add the chopped bell peppers and cook for an additional 4-5 minutes, until they’re tender. Add the minced garlic and cook for 1 minute, until fragrant.

Add the spicy Italian sausage to the skillet, breaking it up with a spoon as it cooks, until no longer pink, about 5-6 minutes.

Stir in the crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes. Bring the mixture to a simmer and let cook for a few minutes until the flavors meld together.

In a large bowl, combine the cooked sausage and pepper mixture with the uncooked white rice.

Mix well to combine. In a greased 9×13-inch baking dish, arrange half of the sausage and rice mixture in the bottom of the dish.

Top with half of the shredded mozzarella cheese and half of the grated Parmesan cheese.

Repeat the layers, starting with the remaining sausage and rice mixture, then the remaining mozzarella and Parmesan cheese. Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, until the cheese is melted and bubbly.

Remove from the oven and let it rest for a few minutes before serving hot.

Baked Ziti with Fresh Tomatoes and Basil

This flavorful baked ziti recipe combines al dente pasta with a vibrant fresh tomato and basil sauce, ricotta and mozzarella cheese, and is baked to a golden, bubbly perfection.

Ingredients

1 pound ziti pasta
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 cups fresh tomatoes, diced
1 cup fresh basil leaves, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten

Instructions

Preheat your oven to 375°F (190°C).

While that’s warming up, cook your ziti pasta according to the package instructions until it’s al dente.

Drain and set it aside.

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and sauté until it’s translucent, about 5 minutes.

Then, add the minced garlic and cook for another minute, stirring constantly to avoid burning.

Add the diced fresh tomatoes, chopped fresh basil, dried oregano, dried basil, salt, and black pepper to the skillet.

Stir everything together and let it simmer for about 10-15 minutes, stirring occasionally, until the flavors have melded together and the tomatoes have released their juices.

In a large bowl, combine the cooked ziti pasta, tomato mixture, and ricotta cheese.

Mix everything together until the pasta is well coated.

In a separate bowl, combine the shredded mozzarella cheese and grated Parmesan cheese.

Add the beaten egg to the cheese mixture and mix well.

Grease a 9×13-inch baking dish with a little bit of olive oil or cooking spray.

Add the pasta mixture to the dish, followed by the cheese mixture on top.

Sprinkle a little extra mozzarella cheese on top for good measure! Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove the dish from the oven and let it cool for a few minutes before serving.

Slice it up and serve hot to your family and friends – you’ve got 6 servings ready to go!

Chicken Fajita Casserole with Peppers and Onions

This flavorful Chicken Fajita Casserole combines sautéed chicken, peppers, and onions with creamy sauce and crunchy tortillas for a delicious, easy-to-make dinner that serves six.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 large onion, sliced
2 large bell peppers (any color), sliced
2 cloves of garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 can (10 3/4 ounces) of condensed cream of chicken soup
1 can (14.5 ounces) of diced tomatoes
8 ounces of shredded cheddar cheese
1/2 cup of half-and-half or heavy cream
6 small flour tortillas, cut into 1-inch pieces
Salt and pepper, to taste
Fresh cilantro, chopped (optional, for garnish)

Instructions

Preheat your oven to 350°F (180°C).

In a large skillet, heat 2 tablespoons of oil over medium-high heat.

Add the chicken to the skillet and cook until browned, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add another 2 tablespoons of oil if needed, then add the sliced onions and bell peppers.

Cook until they’re tender, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the chili powder, ground cumin, paprika, and cayenne pepper (if using) to the skillet and cook for 1 minute.

Stir in the condensed cream of chicken soup and diced tomatoes.

Bring the mixture to a simmer and let it cook for 2-3 minutes.

In a large bowl, combine the cooked chicken, the skillet mixture, and half of the shredded cheddar cheese.

Stir until the cheese is melted and the chicken is fully coated.

In a separate bowl, whisk together the half-and-half or heavy cream and 1/2 cup of the shredded cheddar cheese until smooth.

Set aside.

In a 9×13-inch baking dish, arrange 2 cups of the chicken mixture in the bottom of the dish.

Top with half of the tortilla pieces, followed by half of the cream mixture.

Sprinkle with half of the remaining shredded cheddar cheese.

Repeat the layers, starting with the chicken mixture, then the tortillas, the cream mixture, and finally the remaining cheese.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the casserole is hot and bubbly.

Season with salt and pepper to taste.

Garnish with chopped fresh cilantro if desired.

Serve hot and enjoy!

Lemon Garlic Chicken and Asparagus Casserole

This creamy and flavorful casserole combines tender chicken, crisp asparagus, and a tangy lemon-garlic sauce with a crunchy breadcrumb topping, perfect for a comforting and satisfying dinner.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 pound fresh asparagus, trimmed
1 1/2 cups cream of chicken soup
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup milk
2 cups seasoned breadcrumbs
2 lemons, juiced

Instructions

Preheat your oven to 350°F (180°C).

In a large skillet, heat the olive oil over medium-high heat and add the chicken to cook until browned on all sides and cooked through, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and cook for 1 minute until fragrant.

Add the asparagus to the skillet and cook until tender, about 3-5 minutes.

In a large mixing bowl, whisk together the cream of chicken soup, mayonnaise, Dijon mustard, thyme, paprika, salt, and pepper.

Add the cooked chicken and asparagus to the bowl and stir until well combined.

In a separate bowl, mix together the shredded cheddar cheese and milk until smooth.

Add this mixture to the chicken mixture and stir until well combined.

Grease a 9×13 inch baking dish with some olive oil and add the chicken mixture to the dish.

Sprinkle the seasoned breadcrumbs evenly over the top of the casserole.

Drizzle the lemon juice over the breadcrumbs and sprinkle some extra shredded cheddar cheese on top (if desired).

Bake the casserole in the preheated oven for 25-30 minutes or until the top is golden brown and the casserole is hot and bubbly.

Remove from the oven and let it rest for a few minutes before serving hot.

Roasted Vegetable Quinoa Casserole

This hearty Roasted Vegetable Quinoa Casserole is a flavorful, plant-based meal loaded with sautéed vegetables, quinoa, and vegan mozzarella cheese, baked to perfection in a 9×13 inch dish.

Ingredients

1 1/2 cups quinoa, rinsed and drained
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 cups mixed vegetables, such as bell peppers, zucchini, eggplant, and onions
1 cup frozen corn kernels
1 cup chopped fresh tomatoes
2 cups vegetable broth
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded vegan mozzarella cheese (such as soy-based or nut-based)
1/4 cup chopped fresh parsley

Instructions

Preheat your oven to 375°F (190°C).

Rinse the quinoa in a fine mesh strainer and drain well.

In a medium saucepan, bring 2 cups of water to a boil.

Add the quinoa, cover, reduce heat to low, and simmer for about 15-20 minutes, or until the water is absorbed and quinoa is tender.

While the quinoa is cooking, heat the olive oil in a large skillet over medium heat.

Add the diced onion and sauté for about 5 minutes, or until softened.

Add the minced garlic and sauté for another minute.

Add the mixed vegetables, corn kernels, chopped tomatoes, smoked paprika, dried oregano, salt, and black pepper to the skillet.

Stir well to combine.

Cook for about 10-12 minutes, or until the vegetables are tender.

In a large bowl, combine the cooked quinoa, vegetable mixture, and vegetable broth.

Mix well to combine.

Transfer the quinoa mixture to a 9×13 inch baking dish.

Top with the shredded vegan mozzarella cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and sprinkle with chopped fresh parsley.

Let it rest for a few minutes before serving.

Cheesy Summer Squash and Tomato Casserole

This creamy casserole combines sautéed summer squash and tomatoes with a rich cheesy sauce, topped with crispy breadcrumbs, perfect for a warm weather dinner.

Ingredients

1 1/2 cups summer squash, sliced
1 1/2 cups grape tomatoes, halved
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup unsalted butter, softened
1 cup all-purpose flour
1 1/2 cups grated cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
1 large egg, beaten
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups breadcrumbs

Instructions

Preheat your oven to 375°F (190°C).

In a large skillet, sauté the chopped onion and minced garlic in softened butter until the onion is translucent.

Add the sliced summer squash to the skillet and cook until it’s tender, about 5-7 minutes.

Add the halved grape tomatoes to the skillet and cook for an additional 2-3 minutes, stirring occasionally.

In a large bowl, whisk together the flour, grated cheddar cheese, grated Parmesan cheese, heavy cream, beaten egg, dried basil, salt, and black pepper.

Add the cooked squash and tomato mixture to the bowl and stir until everything is well combined.

Grease a 9×13 inch baking dish with butter or cooking spray.

Add the mixture to the prepared baking dish and top with breadcrumbs.

Bake the casserole in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is set.

Remove the casserole from the oven and let it cool for a few minutes before serving.

Crab and Corn Fritter Casserole

This indulgent casserole combines tender crab meat, sweet corn kernels, and crunchy panko breadcrumbs in a creamy, cheesy sauce, baked to a golden brown perfection.

Ingredients

1 pound jumbo lump crab meat, drained and flaked
1 cup frozen corn kernels, thawed
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1/2 cup mayonnaise
1/4 cup chopped scallions (green onions)
2 tablespoons butter, melted
1 1/2 cups shredded cheddar cheese
1 cup whole milk
1 teaspoon Worcestershire sauce
1/4 teaspoon Old Bay seasoning

Instructions

Preheat your oven to 350°F (180°C). In a large bowl, combine the flaked crab meat, corn kernels, panko breadcrumbs, flour, paprika, cayenne pepper, salt, and black pepper.

Gently fold the mixture until just combined.

In a separate bowl, whisk together the eggs, mayonnaise, chopped scallions, and melted butter until smooth. Add this wet mixture to the crab mixture and gently fold until just combined.

In a greased 9×13-inch baking dish, arrange half of the shredded cheddar cheese in the bottom of the dish.

Add the crab and corn mixture on top of the cheese, spreading it evenly. In a separate bowl, whisk together the whole milk, Worcestershire sauce, and Old Bay seasoning.

Pour this mixture over the crab mixture, making sure it’s evenly coated.

Top with the remaining cheese. Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and the casserole is heated through.

Chicken and Spinach Stuffed Shells Casserole

This creamy, cheesy casserole is filled with tender chicken, spinach, and ricotta-stuffed pasta shells baked in marinara sauce and topped with melted mozzarella cheese.

Ingredients

12-15 jumbo pasta shells, 1 pound boneless, skinless chicken breast, 1 medium onion, 2 cloves garlic, 1 (10 oz) package frozen chopped spinach, thawed and drained, 1 cup ricotta cheese, 2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1 egg, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 cup marinara sauce, 1 cup shredded mozzarella cheese for topping, olive oil for greasing the baking dish

Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil.

Cook the jumbo pasta shells according to the package instructions until they are al dente, then set them aside on a paper towel-lined plate to drain excess water.

In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and cook until it’s translucent, about 5 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Add the chicken breast to the skillet and cook until it’s no longer pink, about 5-7 minutes. Remove the skillet from the heat and let the chicken cool slightly, then chop it into small pieces.

In a large mixing bowl, combine the chopped chicken, cooked onion and garlic, spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, dried basil, salt, and pepper.

Mix everything well until all the ingredients are fully incorporated. Stuff each cooked pasta shell with the chicken and spinach mixture, placing them in the prepared baking dish as you go.

Pour the marinara sauce over the stuffed shells, making sure they’re all fully coated.

Sprinkle the top of the casserole with the remaining mozzarella cheese. Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove the casserole from the oven and let it rest for about 10-15 minutes before serving.

Mediterranean Chickpea and Spinach Casserole

This Mediterranean-inspired casserole combines whole wheat pasta, chickpeas, spinach, and feta cheese in a flavorful vegan tomato sauce, topped with Kalamata olives and fresh parsley, perfect for a satisfying and healthy meal.

Ingredients

1 1/2 cups uncooked whole wheat pasta, 1 can (15 ounces) chickpeas, drained and rinsed, 2 cups fresh spinach leaves, 1 medium red bell pepper, diced, 1 small red onion, thinly sliced, 2 cloves garlic, minced, 1/2 cup Kalamata olives, pitted, 1 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, 2 tablespoons olive oil, Salt and pepper to taste, 1 cup vegan tomato sauce

Instructions

Start by preheating your oven to 375°F (190°C).

Next, cook the whole wheat pasta according to the package instructions until al dente, then set it aside.

In a large skillet, heat the olive oil over medium heat.

Add the diced red bell pepper and cook for about 5 minutes, or until tender.

Add the thinly sliced red onion and cook for an additional 2-3 minutes, until the onion is translucent.

Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.

Add the chickpeas, Kalamata olives, spinach leaves, salt, and pepper to the skillet, and stir to combine.

Cook for about 2-3 minutes, or until the spinach has wilted.

In a large bowl, combine the cooked pasta, chickpea and spinach mixture, crumbled feta cheese, and chopped parsley.

In a separate bowl, stir the vegan tomato sauce to ensure it’s well combined.

Add the tomato sauce to the pasta mixture and stir until everything is fully incorporated.

Transfer the casserole mixture to a 9×13 inch baking dish and cover with aluminum foil.

Bake for 30 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the top is lightly browned.

Remove from the oven and let it cool for a few minutes before serving.

Zucchini Boats with Turkey and Mashed Potatoes

This hearty and flavorful recipe fills zucchinis with a savory turkey and breadcrumb mixture, serves them alongside creamy mashed potatoes, and is a perfect comfort food for a chilly evening.

Ingredients

2 medium-sized zucchinis
1 pound ground turkey
1 medium onion, finely chopped
2 cloves of garlic, minced
1 cup frozen peas and carrots
1 cup breadcrumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
6 medium-sized potatoes, peeled and cubed
1/4 cup milk or half-and-half
2 tablespoons butter
1 cup shredded cheddar cheese

Instructions

Preheat your oven to 375°F (190°C).

Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.

Place the zucchinis on a baking sheet lined with parchment paper.

In a large skillet, heat the olive oil over medium-high heat.

Add the chopped onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional minute.

Add the ground turkey to the skillet, breaking it up with a spoon as it cooks.

Once the turkey is no longer pink, add the frozen peas and carrots, breadcrumbs, dried oregano, dried basil, salt, and pepper.

Stir well to combine.

Divide the turkey mixture among the zucchinis, spooning it into the hollowed-out centers.

Set aside.

In a large pot, boil the cubed potatoes in salted water until they’re tender, about 15-20 minutes.

Drain the potatoes and return them to the pot.

Add the milk, butter, and shredded cheddar cheese.

Mash the potatoes with a potato masher or a fork until they’re smooth and creamy.

Place the stuffed zucchinis in the oven and bake for 25-30 minutes, or until they’re tender and the filling is heated through.

Serve with the mashed potatoes alongside.

Chicken and Mushroom Crepes Casserole

This rich and creamy casserole combines tender chicken, sautéed mushrooms, and delicate crepes in a decadent Gruyère and Parmesan cheese sauce, perfect for a special occasion or brunch gathering.

Ingredients

1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
2 cups all-purpose flour
2 teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 cup butter, melted
1 cup whole milk
2 large eggs
1/2 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese
1 cup heavy cream
2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
2 cloves garlic, minced
6 large crepes (homemade or store-bought)
Fresh parsley, chopped (optional)

Instructions

Preheat your oven to 375°F (190°C). In a large bowl, whisk together the flour, paprika, thyme, salt, black pepper, and cayenne pepper.

Add the chicken pieces to the bowl and toss to coat with the flour mixture.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 5-6 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.

Add the minced garlic to the skillet and cook for an additional minute.

In a large bowl, whisk together the heavy cream, whole milk, and eggs. Add the grated Gruyère and Parmesan cheese to the bowl and whisk until smooth.

To assemble the casserole, spread a layer of the cream mixture in the bottom of a 9×13-inch baking dish.

Arrange 2 crepes on top of the cream mixture, overlapping them slightly if necessary. Add the cooked chicken on top of the crepes, followed by a layer of the mushroom mixture.

Sprinkle a few tablespoons of the cream mixture over the mushrooms, then repeat the layers, starting with the crepes, then the chicken, and finally the mushrooms.

Top the final layer of mushrooms with the remaining cream mixture and sprinkle with a little additional grated cheese if desired. Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown.

Remove from the oven and let it rest for a few minutes before serving. Sprinkle with chopped parsley if desired.

Serve warm and dig in!

Sun-Dried Tomato and Feta Chicken Casserole

This Sun-Dried Tomato and Feta Chicken Casserole is a flavorful and satisfying dish packed with juicy chicken, creamy rice, and tangy feta cheese, all infused with the sweet and savory flavors of sun-dried tomatoes.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
1 cup frozen peas and carrots
1 cup shredded cheddar cheese
1/2 cup crumbled feta cheese
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked white rice
2 cups chicken broth
1 cup cream of chicken soup

Instructions

Preheat your oven to 375°F. In a large skillet, heat the olive oil over medium-high heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant. Add the chicken to the skillet and cook until browned, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

Add the chopped sun-dried tomatoes, frozen peas and carrots, dried thyme, salt, and black pepper to the skillet. Cook for 2-3 minutes, until the vegetables are tender.

In a large mixing bowl, combine the cooked white rice, chicken broth, cream of chicken soup, shredded cheddar cheese, and crumbled feta cheese.

Stir until well combined. Add the cooked chicken to the bowl and stir until the chicken is coated with the rice mixture.

Transfer the chicken and rice mixture to a 9×13 inch baking dish.

Top with additional shredded cheddar cheese if desired. Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes before serving.

Summer Corn and Black Bean Tacos Casserole

This Summer Corn and Black Bean Tacos Casserole is a flavorful and colorful twist on traditional tacos, featuring ground beef, corn, black beans, and cheese baked in a crunchy taco shell crust.

Ingredients

1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
2 cups frozen corn kernels, thawed
1 can (14.5 oz) diced tomatoes, drained
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper, to taste
6 tacos shells, crushed
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro

Instructions

Preheat your oven to 350°F (180°C). In a large skillet, heat the olive oil over medium-high heat.

Add the diced onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and cook for another minute, until fragrant. Add the diced red bell pepper to the skillet and cook for 2-3 minutes, until tender.

Add the ground beef (or ground turkey, chicken, or beans) and cook, breaking it up with a spoon, until no longer pink, about 5-7 minutes.

Stir in the cumin, chili powder, and paprika. Season with salt and pepper to taste.

Add the diced tomatoes, red kidney beans, and black beans.

Cook for 1-2 minutes, until the flavors are combined. In a large bowl, combine the crushed tacos shells, the beef and bean mixture, and 1/2 cup of the shredded cheddar cheese.

Mix well to combine.

Transfer the mixture to a 9×13 inch baking dish and top with the remaining 1/2 cup of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese. Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Remove from the oven and sprinkle with chopped fresh cilantro. Let it cool for a few minutes before serving.

Baked Chicken and Avocado Salad Casserole

This Baked Chicken and Avocado Salad Casserole is a creative and flavorful dish that combines marinated chicken, fresh avocado, crunchy tortilla chips, and melted cheddar cheese in a mouthwatering casserole perfect for a weeknight dinner or special occasion.

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1 cup frozen peas and carrots
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh scallions
1/4 cup crispy bacon, crumbled
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 1/2 cups shredded cheddar cheese
1/2 cup crushed tortilla chips
1 tablespoon olive oil

Instructions

Preheat your oven to 375°F. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, salt, black pepper, paprika, and garlic powder.

Add the chicken to the bowl and toss to coat with the dressing.

Set aside to marinate for at least 15 minutes. Meanwhile, in a separate bowl, toss together the avocado, cherry tomatoes, peas and carrots, cilantro, scallions, and crispy bacon.

Set aside.

In a greased 9×13-inch baking dish, arrange half of the tortilla chips in the bottom of the dish. Top with the marinated chicken mixture, followed by the avocado mixture.

Sprinkle with half of the shredded cheddar cheese.

Drizzle the olive oil over the top, then sprinkle with the remaining tortilla chips and cheese. Bake for 35-40 minutes or until the cheese is melted and bubbly.

Remove from the oven and let it cool for a few minutes before serving.

Serve warm and relish the flavors!

Caprese Chicken and Pasta Casserole

This Caprese Chicken and Pasta Casserole recipe is a creamy, flavorful, and colorful Italian-inspired dish that combines tender chicken, pasta, and mozzarella cheese with sweet cherry tomatoes and fresh basil in a rich and satisfying casserole.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
12 ounces pasta of your choice (such as penne, fusilli, or farfalle)
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup fresh mozzarella cheese, sliced
1/2 cup fresh basil leaves, chopped
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Instructions

Preheat your oven to 375°F (190°C).

Cook the pasta according to package instructions until al dente, then set aside.

In a large skillet, heat the olive oil over medium-high heat.

Add the chicken and cook until browned, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

Add the diced onion to the skillet and cook until translucent, about 3-4 minutes.

Add the garlic and cook for an additional minute.

Stir in the canned diced tomatoes, dried oregano, salt, and black pepper.

Bring the mixture to a simmer and let cook for 2-3 minutes.

Add the cooked chicken back into the skillet and stir to combine with the tomato mixture.

In a large bowl, combine the cooked pasta, chicken and tomato mixture, and sliced mozzarella cheese.

Toss until the pasta is well coated.

In a greased 9×13-inch baking dish, add the pasta mixture and top with the shredded mozzarella cheese and grated Parmesan cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove the dish from the oven and sprinkle with chopped fresh basil leaves.

Let it cool for a few minutes before serving.

Tomato and Mozzarella Tart Casserole

This Tomato and Mozzarella Tart Casserole is a savory and flavorful Italian-inspired dish featuring a buttery crust, topped with a creamy egg mixture, melted mozzarella cheese, and fresh tomatoes and basil, perfect for a satisfying dinner or brunch.

Ingredients

1 and 1/2 sticks of unsalted butter, softened
2 cups of all-purpose flour
1 teaspoon of salt
1 cup of grated Parmesan cheese
1/2 cup of cold unsalted butter, cut into small pieces
2 large eggs
1 cup of heavy cream
2 cups of cherry tomatoes, halved
2 large tomatoes, diced
2 cloves of garlic, minced
1 cup of sliced fresh mozzarella cheese
1/4 cup of chopped fresh basil leaves
1/2 teaspoon of dried oregano
1/2 teaspoon of salt
1/4 teaspoon of black pepper

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, whisk together flour and salt, then add the softened butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.

Stir in the Parmesan cheese.

Add the cold butter pieces to the bowl and use your fingers or a pastry blender to work them into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Press the mixture evenly into the bottom of a 9×13-inch baking dish.

In a separate bowl, whisk together eggs, heavy cream, dried oregano, salt, and black pepper.

Set aside.

Arrange the diced tomatoes on top of the crust, leaving a 1-inch border around the edges.

Sprinkle the sliced mozzarella cheese over the tomatoes.

Pour the cream mixture evenly over the cheese.

Scatter the cherry tomatoes and minced garlic over the top.

Sprinkle the chopped basil leaves over the cherry tomatoes.

Bake the casserole in the preheated oven for 40-45 minutes, or until the crust is golden brown and the center is set.

Remove from the oven and let it cool for 10-15 minutes before slicing and serving.