Alright, let’s be real. The first few days of fall are magical. The crisp air! The pretty leaves! The excuse to buy another pumpkin-scented candle! But by the time November rolls around, you’re just… cold. The thrill of wearing boots has worn off, and all you want is to be warm, full, and happy.
Enter: the humble casserole. It’s the culinary equivalent of your favorite worn-in sweater. It’s forgiving, it feeds a crowd (or just you for a week of amazing leftovers, no judgment), and it makes your house smell incredible. This isn’t your grandma’s can-of-soup casserole collection (though we love you, Grandma!). This is a lineup of 18 seriously delicious, soul-warming dishes that are here to get you through the chilly months in style. So, preheat that oven, grab a glass of cider (or wine, we see you), and let’s get cozy.
1. The Ultimate Creamy Chicken and Wild Rice Casserole
This is the casserole you dream about. It’s the perfect hug in a baking dish, with tender chicken, earthy wild rice, and a creamy, herbaceous sauce that will have everyone asking for seconds.
Ingredients
- 2 cups cooked, shredded chicken (a rotisserie chicken is your best friend here)
- 1 cup uncooked wild rice blend
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 ½ cups shredded gruyere cheese, divided
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet, heat the olive oil over medium heat. Sauté the onion until soft, about 5 minutes. Add the garlic and mushrooms and cook until the mushrooms have released their water and started to brown.
- Stir in the uncooked wild rice, chicken broth, cream, and thyme. Bring to a simmer.
- Carefully pour the mixture into your prepared baking dish. Stir in the shredded chicken and 1 cup of the gruyere cheese. Season generously with salt and pepper.
- Cover tightly with foil and bake for 1 hour.
- Remove the foil, top with the remaining ½ cup of cheese, and bake uncovered for another 15-20 minutes, until the cheese is bubbly and golden.
Why You’ll Love It
It’s hands-off cooking at its finest. Once it’s in the oven, your work is done. The wild rice gives it a nutty, fantastic texture that beats plain white rice every single time. IMO, the gruyere is non-negotiable—it adds a depth of flavor that cheddar just can’t match.
2. Hearty Sausage, Apple, and Butternut Squash Bake
Sweet, savory, and utterly autumnal. This casserole combines the best of the farmer’s market into one stunning, colorful dish that’s as nutritious as it is delicious.
Ingredients
- 1 lb Italian sausage, casings removed (go for sweet or hot, your call!)
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 crisp apples (like Honeycrisp or Granny Smith), chopped
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- ½ tsp cinnamon
- Salt and pepper to taste
- ½ cup pecans, roughly chopped (for topping)
Step-by-Step Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, brown the sausage over medium-high heat, breaking it up with a spoon. Once cooked, use a slotted spoon to transfer it to a plate.
- In a massive bowl, toss the cubed squash, apples, and red onion with olive oil, maple syrup, smoked paprika, cinnamon, salt, and pepper.
- Spread the veggie/apple mixture evenly in a 9×13 baking dish. Scatter the cooked sausage over the top.
- Cover with foil and bake for 30 minutes. Uncover, give it a stir, and bake for another 15-20 minutes until the squash is tender.
- Sprinkle with pecans and bake for a final 5 minutes to toast them.
Why You’ll Love It
The way the sweet apples and squash caramelize with the savory sausage is pure magic. It feels fancy but is stupidly easy to throw together. It’s also naturally gluten-free, making it a great option for a mixed-diet crowd.
3. Cheesy Taco Pasta Bake
This is the weeknight hero we all deserve. It combines everyone’s favorite taco night with the carb-loaded comfort of pasta. It’s a guaranteed kid-pleaser and potluck superstar.
Ingredients
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained (or use frozen)
- 1 (15 oz) jar of your favorite salsa
- 2 cups uncooked rotini or penne pasta
- 2 cups chicken or beef broth
- 2 cups shredded Mexican blend cheese
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- In a large, oven-safe skillet (or just mix in a bowl and transfer to a baking dish), brown the ground meat. Drain excess fat.
- Stir in the taco seasoning, black beans, corn, salsa, uncooked pasta, and broth. Bring to a simmer.
- If your skillet isn’t oven-safe, transfer the mixture to a greased 9×13 baking dish. Cover tightly with foil.
- Bake for 25-30 minutes, until the pasta is tender.
- Remove the foil, top with cheese, and bake uncovered for another 10 minutes until the cheese is melted and bubbly.
- Let it sit for 5 minutes before serving with your favorite toppings.
Why You’ll Love It
It’s a one-pan wonder. You don’t even have to boil the pasta first! Who doesn’t love a recipe that comes together in 10 minutes flat and dirties exactly one dish? This is my go-to for busy nights when everyone is hangry.
4. Creamy Pumpkin and Sage Rigatoni Bake
This is fall, elegantly disguised as pasta. It’s rich and creamy without being overly heavy, and the fresh sage makes it taste like a professional chef stopped by.
Ingredients
- 1 lb rigatoni pasta
- 2 tbsp butter
- 2 tbsp fresh sage, finely chopped (plus more for garnish)
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup canned pure pumpkin puree (not pumpkin pie filling!)
- ½ tsp nutmeg
- 1 cup grated parmesan cheese
- 1 ½ cups shredded fontina or mozzarella cheese, divided
- Salt and white pepper to taste
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Cook the rigatoni according to package directions until just al dente. Drain.
- While the pasta cooks, melt butter in a large saucepan over medium heat. Add the sage and cook for 1 minute until fragrant. Add garlic and cook for another 30 seconds.
- Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk until smooth. Bring to a gentle simmer until the sauce thickens.
- Remove from heat and whisk in the pumpkin, nutmeg, parmesan, and 1 cup of the fontina cheese. Season well with salt and white pepper.
- Combine the sauce with the drained pasta and pour into a greased baking dish.
- Top with the remaining ½ cup of cheese and bake for 20-25 minutes, until golden and bubbly. Garnish with more fresh sage.
Why You’ll Love It
It’s a sophisticated twist on mac and cheese. The pumpkin adds a velvety texture and a subtle sweetness that plays so well with the savory, nutty cheeses. It’s the perfect meatless main that feels incredibly special.
5. French Onion Soup Chicken Casserole
We took the deep, caramelized, cheesy glory of French onion soup and turned it into a main course. You’re welcome.
Ingredients
- 4-5 boneless, skinless chicken breasts
- 3 large yellow onions, thinly sliced
- 3 tbsp butter
- 1 tsp fresh thyme (or ½ tsp dried)
- ½ cup dry white wine (or beef broth)
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 6 slices provolone or swiss cheese
- 1 cup shredded gruyere cheese
- Toasted baguette slices (optional, for serving)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- In a large Dutch oven or oven-safe skillet, melt butter over medium-low heat. Add the onions and cook, stirring occasionally, for 30-40 minutes until deeply caramelized. (Don’t rush this! This is where the flavor is.)
- Add the thyme and wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes. Add the beef broth and Worcestershire sauce. Season the chicken breasts with salt and pepper and nestle them into the onion mixture.
- Cover and bake for 25-30 minutes, until the chicken is cooked through.
- Remove the lid, top the chicken with the provolone and gruyere cheeses, and broil for 2-3 minutes until the cheese is melted and bubbly. Serve with toasted baguette slices to soak up all that amazing juice.
Why You’ll Love It
It’s a restaurant-quality meal made in one pot. The patience required to caramelize the onions is 100% worth it. The resulting flavor is so deep and complex, you’ll feel like a culinary genius.
6. Loaded Potato & Bacon Casserole
Imagine if scalloped potatoes and a fully loaded baked potato had a baby. This is that glorious, cheesy, bacon-y child. It’s the ultimate comfort side dish that can easily steal the show.
Ingredients
- 3 lbs russet potatoes, peeled and thinly sliced (a mandoline is helpful here)
- 1 lb bacon, cooked crispy and crumbled
- 2 cups shredded sharp cheddar cheese, divided
- ½ cup chopped green onions
- 1 cup sour cream
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- In a large bowl, whisk together the heavy cream, sour cream, garlic, salt, and pepper.
- Layer half of the sliced potatoes in the bottom of the dish. Top with half of the bacon, half of the green onions, and 1 cup of the cheddar cheese. Pour half of the cream mixture over the top.
- Repeat the layers with the remaining potatoes, bacon, green onions, cheese, and cream mixture.
- Cover with foil and bake for 1 hour. Remove the foil and bake for another 20-30 minutes, until the potatoes are tender and the top is golden brown.
Why You’ll Love It
It’s the side dish for all your holiday dinners and Sunday suppers. It’s rich, indulgent, and everything a potato should be. FYI, it reheats like a dream, so make a big batch.
7. Spicy Black Bean and Sweet Potato Enchilada Casserole
All the flavor of enchiladas with a fraction of the work. This layered, saucy, cheesy bake is vegetarian comfort food at its absolute best.
Ingredients
- 2 large sweet potatoes, peeled and diced into ½-inch cubes
- 1 tbsp olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 can (15 oz) enchilada sauce (red or green)
- 8-10 corn tortillas, cut into quarters
- 3 cups shredded Monterey Jack or pepper jack cheese
- Toppings: avocado, cilantro, sour cream
Step-by-Step Instructions
- Preheat oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender. Reduce oven temp to 375°F (190°C).
- In a bowl, mix the roasted sweet potatoes, onion, bell pepper, and black beans.
- Spread ½ cup of enchilada sauce in the bottom of a 9×13 baking dish. Arrange a layer of tortilla pieces to cover the sauce.
- Spoon half of the bean and sweet potato mixture over the tortillas. Drizzle with ⅓ of the remaining sauce and sprinkle with ⅓ of the cheese.
- Repeat the layers: tortillas, remaining bean mixture, sauce, cheese.
- Top with a final layer of tortillas, the last of the sauce, and the last of the cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes until bubbly. Let stand for 10 minutes before serving with toppings.
Why You’ll Love It
It’s a vibrant, healthy-ish, and incredibly satisfying meal. The sweet potatoes add a natural sweetness that balances the spice from the enchilada sauce perfectly. It’s a crowd-pleaser, even for the meat-lovers.
8. Classic Beef Shepherd’s Pie with a Parmesan Crust
The ultimate comfort food classic. A rich, savory meat filling topped with a cloud of fluffy, cheesy mashed potatoes. It’s the definition of a balanced meal in one dish.
Ingredients
- For the filling:
- 1 ½ lbs ground beef or lamb
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp rosemary, chopped
- For the topping:
- 3 lbs potatoes, peeled and quartered
- ½ cup warm milk
- 4 tbsp butter
- ½ cup parmesan cheese, grated
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat oven to 400°F (200°C).
- Boil the potatoes until tender. Drain and mash with milk, butter, and parmesan cheese. Season well.
- While potatoes cook, brown the ground meat in a large skillet. Drain excess fat. Add onion and carrots and cook until softened, about 8 minutes.
- Add garlic, tomato paste, rosemary, and cook for 1 minute. Add broth and Worcestershire sauce. Simmer for 10 minutes until slightly reduced. Stir in frozen peas. Season.
- Spread the meat mixture in a 9×13 baking dish. Carefully spread the mashed potatoes over the top. Use a fork to create swirls that will get crispy.
- Bake for 25-30 minutes until the filling is bubbling and the top is golden brown.
Why You’ll Love It
It’s the complete package. It’s hearty, nostalgic, and uses simple ingredients to create something truly magnificent. The parmesan in the potatoes is a game-changer—it adds a salty, savory crunch.
9. Creamy Tuscan Sausage and White Bean Bake
This dish tastes like a fancy Italian getaway, but it’s made entirely from pantry staples. It’s creamy, garlicky, and packed with protein.
Ingredients
- 4 Italian sausage links (sweet or hot), sliced into 1-inch pieces
- 1 tbsp olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can diced tomatoes, drained
- 2 cups fresh spinach
- ½ cup grated parmesan cheese
- 1 tsp Italian seasoning
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- In a large, oven-safe skillet, brown the sausage slices in olive oil. Remove and set aside.
- In the same skillet, sauté the onion until soft. Add the garlic and cook for 30 seconds.
- Pour in the chicken broth to deglaze the pan, scraping up the browned bits. Stir in the cream, beans, tomatoes, Italian seasoning, and parmesan cheese. Bring to a simmer.
- Stir in the spinach until it wilts. Nestle the sausage back into the skillet.
- Transfer the skillet to the oven and bake for 15-20 minutes, until bubbly and slightly thickened.
Why You’ll Love It
It’s elegant enough for company but easy enough for a Tuesday. The creamy sauce is to die for, and I love serving it with a big piece of crusty bread to mop up every last drop.
10. Broccoli Cheddar Quinoa Casserole
We’ve taken the classic broccoli cheddar rice casserole and given it a protein-packed, gluten-free upgrade. It’s so good, you won’t even miss the rice.
Ingredients
- 1 cup uncooked quinoa, rinsed well
- 2 cups chicken or vegetable broth
- 2 cups broccoli florets, chopped small
- 1 cup shredded carrots
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese, divided
- ½ cup Greek yogurt or sour cream
- 1 tsp mustard powder
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, combine the quinoa and broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- While quinoa cooks, steam the broccoli florets until bright green and tender-crisp.
- In a large bowl, combine the cooked quinoa, steamed broccoli, carrots, onion, garlic, 1 ½ cups cheese, Greek yogurt, mustard powder, salt, and pepper.
- Spread into a greased 9×9 or 7×11 baking dish. Top with remaining ½ cup cheese.
- Bake for 20-25 minutes until the cheese is melted and the edges are bubbly.
Why You’ll Love It
It’s a complete, healthy meal in one dish. The Greek yogurt adds a tangy creaminess without the canned soup. It’s a brilliant way to sneak some extra nutrients into your comfort food. 🙂
11. Un-Stuffed Pepper Casserole
All the flavors of classic stuffed peppers—savory meat, rice, tomatoes, and melty cheese—but deconstructed into a simple, scoopable casserole. Because who has time to stuff individual peppers on a weeknight?
Ingredients
- 1 lb ground beef
- 1 green bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes, undrained
- 1 ½ cups cooked rice (white or brown)
- 1 tbsp Italian seasoning
- 2 cups shredded mozzarella or cheddar cheese
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, brown the ground beef. Drain excess fat.
- Add the bell pepper and onion to the skillet and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute.
- Stir in the tomato sauce, diced tomatoes, cooked rice, Italian seasoning, salt, and pepper.
- Pour the mixture into a greased 9×13 baking dish. Top evenly with cheese.
- Bake for 20-25 minutes, until the cheese is melted and the casserole is heated through.
Why You’ll Love It
It’s the ultimate “cheat” recipe. You get all the nostalgic flavor with a fraction of the effort. It’s also the perfect vehicle for using up leftover rice. Win-win.
12. Creamy Corn & Jalapeño Casserole with Crispy Top
This side dish will upstage the main course. It’s sweet, creamy, with a little kick and an irresistible buttery, crispy topping. It’s a must for Thanksgiving, but honestly, it’s too good to save for once a year.
Ingredients
- 4 cups frozen corn, thawed (or fresh off the cob!)
- 1 (8 oz) package cream cheese, softened
- ½ cup sour cream
- 2 jalapeños, seeded and finely diced (keep seeds for more heat)
- ½ cup diced red bell pepper
- 2 green onions, sliced
- 1 cup shredded pepper jack cheese
- ½ tsp garlic powder
- Topping: ½ cup crushed Ritz crackers or panko breadcrumbs mixed with 2 tbsp melted butter
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, beat the cream cheese and sour cream until smooth.
- Stir in the corn, jalapeños, bell pepper, green onions, pepper jack cheese, and garlic powder. Season with salt and pepper.
- Spread the mixture into a greased 8×8 or 2-quart baking dish.
- Sprinkle the buttery cracker topping evenly over the corn mixture.
- Bake for 30-35 minutes until the top is golden brown and the center is hot and bubbly.
Why You’ll Love It
It’s the perfect balance of flavors and textures. The creamy, spicy center with that crunchy, buttery top is absolutely addictive. Consider this your official warning.
13. Italian Sausage & Tortellini Alfredo Bake
This is the kind of decadent, cheesy pasta bake you order at a casual Italian restaurant. Now you can make it even better at home, and probably in less time than it takes for delivery to arrive.
Ingredients
- 1 (20 oz) package refrigerated cheese tortellini
- 1 lb Italian sausage, casings removed
- 1 (15 oz) jar Alfredo sauce
- ½ cup marinara sauce (trust me on this)
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 tbsp chopped fresh basil
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Cook the tortellini according to package directions until just al dente. Drain.
- In a large skillet, brown and crumble the Italian sausage. Drain any excess fat.
- In a large bowl, combine the cooked tortellini, cooked sausage, Alfredo sauce, and marinara sauce. The little bit of marinara adds color and a hint of acidity that cuts the richness.
- Transfer the mixture to a greased 9×13 baking dish. Top with both cheeses.
- Bake for 20-25 minutes, until the cheese is melted and the sauce is bubbling. Garnish with fresh basil before serving.
Why You’ll Love It
It’s insanely indulgent and satisfying. The combo of Alfredo and a splash of marinara creates the most incredible pink sauce. It’s a guaranteed family favorite.
14. Green Chile Chicken Tamale Pie
All the amazing flavor of tamales in a super easy, pie-form casserole. The cornbread topping soaks up the saucy, spicy chicken filling underneath. It’s a Tex-Mex dream.
Ingredients
- For the filling:
- 2 cups cooked, shredded chicken
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 tsp cumin
- For the topping:
- 1 (8.5 oz) box Jiffy corn muffin mix (or your favorite mix)
- 1 egg
- ⅓ cup milk
- ½ cup shredded cheddar cheese
Step-by-Step Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, mix all the filling ingredients. Spread evenly in a 10-inch cast-iron skillet or a 9×9 baking dish.
- In a separate bowl, prepare the corn muffin mix according to package directions using the egg and milk. Stir in the cheddar cheese.
- Carefully spoon the cornbread batter over the chicken mixture, spreading it to the edges.
- Bake for 20-25 minutes, until the cornbread is golden brown and cooked through.
Why You’ll Love It
It’s fun, different, and incredibly flavorful. The sweet cornbread with the spicy green chile filling is a match made in heaven. It’s a great way to use up leftover chicken.
15. Eggplant Parmesan Bake
This lighter take on the classic skips the fussy frying but loses none of the flavor. Layers of tender roasted eggplant, rich marinara, and gooey cheese—it’s Italian comfort at its finest.
Ingredients
- 2 large eggplants, sliced into ½-inch rounds
- Salt
- ½ cup all-purpose flour
- 3 eggs, beaten
- 2 cups panko breadcrumbs
- 1 cup grated parmesan cheese, divided
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil for garnish
Step-by-Step Instructions
- Place eggplant slices on a rack, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat very dry with paper towels.
- Preheat oven to 425°F (220°C). Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko mixed with ½ cup parmesan.
- Dredge each eggplant slice in flour, then egg, then the panko mixture. Place on a parchment-lined baking sheet.
- Bake for 20-25 minutes, flipping halfway, until golden and crispy.
- Reduce oven to 375°F (190°C). In a baking dish, spread a thin layer of sauce. Add a layer of eggplant slices, top with more sauce, and a sprinkle of mozzarella and parmesan. Repeat layers.
- Bake for 25-30 minutes until bubbly. Let it rest for 10 minutes before slicing. Garnish with basil.
Why You’ll Love It
You get all the satisfaction of fried eggplant parm without the greasy mess. The roasted eggplant is just as satisfying and lets the other flavors shine.
16. Creamy Spinach and Artichoke Chicken Pasta Bake
Your favorite dip… as a main course. Need I say more?
Ingredients
- 1 lb penne or rigatoni pasta
- 2 cups cooked, shredded chicken
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 cups fresh spinach
- 2 cloves garlic, minced
- 1 (8 oz) block cream cheese, softened
- 1 cup chicken broth
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ tsp red pepper flakes (optional)
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Cook pasta al dente, drain.
- In a large pot or Dutch oven, sauté garlic for 30 seconds. Add the cream cheese and broth, whisking until smooth and simmering.
- Stir in parmesan cheese until melted. Add spinach and artichoke hearts, cooking until spinach wilts.
- Remove from heat. Stir in cooked pasta and chicken. Season with salt, pepper, and red pepper flakes.
- Transfer to a baking dish, top with mozzarella, and bake for 15-20 minutes until golden.
Why You’ll Love It
It’s the ultimate indulgence. It’s rich, creamy, and packed with flavor. It feels like a special treat but is straightforward enough for any night of the week.
17. Moroccan Lentil and Sweet Potato Bake
This vegan powerhouse is bursting with warm spices like cumin, coriander, and cinnamon. It’s incredibly flavorful, deeply satisfying, and so good for you.
Ingredients
- 1 cup brown or green lentils, rinsed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can crushed tomatoes
- 2 cups vegetable broth
- 1 tbsp Moroccan spice blend (or a mix of cumin, coriander, cinnamon, paprika)
- ½ cup chopped dried apricots or raisins
- Fresh cilantro for garnish
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- Combine all ingredients except cilantro in a large Dutch oven or baking dish with a lid.
- Cover and bake for 1 hour to 1 hour 15 minutes, until lentils are tender and sweet potatoes are soft.
- Remove the lid and bake for another 10-15 minutes if it seems too liquidy.
- Fluff with a fork and garnish with fresh cilantro before serving.
Why You’ll Love It
It’s a set-it-and-forget-it meal that fills your kitchen with the most incredible aroma. The sweet apricots with the spicy lentils is a combination you’ll crave.
18. Breakfast-for-Dinner Sausage and Hash Brown Casserole
Why should breakfast have all the fun? This casserole is everything you love about a big weekend breakfast, baked into one easy dish that’s perfect for any night of the week.
Ingredients
- 1 lb breakfast sausage, browned and crumbled
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 1 ½ cups shredded cheddar cheese
- 6 eggs
- 1 ½ cups milk
- 1 tsp dry mustard
- Salt and pepper to taste
Step-by-Step Instructions
- Grease a 9×13 baking dish. Preheat oven to 350°F (175°C).
- Spread the thawed hash browns in the bottom of the dish. Top with the cooked sausage and cheese.
- In a bowl, whisk together the eggs, milk, dry mustard, salt, and pepper.
- Pour the egg mixture evenly over the hash browns and sausage.
- Bake for 45-55 minutes, until the eggs are set and the top is golden brown.
Why You’ll Love It
It’s the ultimate comfort meal that breaks all the rules. It’s protein-packed, incredibly easy, and always a hit. Serve it with a side of fruit salad and call it a day.
