Find easy and tasty summer casserole recipes filled with fresh vegetables and meats1 Perfect for family dinners or potlucks, enjoy these light meals all season.
Summer Casserole Recipes
Summer casseroles are the perfect way to combine fresh, seasonal ingredients into a comforting yet light meal. Picture dishes filled with vibrant vegetables, lean meats or hearty beans, flavored with fresh herbs and spices – all baked to perfection. Think zucchini and tomato casseroles topped with a sprinkle of cheese, or a chicken and summer vegetable bake that brings together the best of the season's produce.
Zucchini, Eggplant, Tomato Gratin
Who knew lining up slices of eggplant, zucchini, and tomato could look so stunning? With a sprinkle of parsley and a generous layer of provolone and Parmesan cheese, this dish is simple yet fancy, like dressing up veggies for a grand ball. Perfect for a side dish, it's a celebration of taste, colors, and textures that's surprisingly straightforward to make.
Ingredients:
- 3 tablespoons extra virgin olive oil, divided
- 2 cups sliced yellow onion (about 1 large onion)
- 1 cup sliced red, orange, or yellow bell peppers
- 1 eggplant, about ½ pound (a slender eggplant like a Japanese eggplant, not a large globe)
- 1 large zucchini or other summer squash, about ½ pound
- 2 medium tomatoes
- 3 cloves garlic, peeled and smashed
- 1 ½ teaspoons salt
- 2 tablespoons chopped fresh parsley
- 2 ounces provolone cheese, sliced or grated
- 3 tablespoons grated Parmesan cheese
Stuffed Pepper Casserole
It's a mix of colorful bell peppers, juicy tomatoes, and leafy kale mingling with ground turkey and cheesy goodness. Don't be surprised if you find yourself sneaking seconds straight from the pan! This homier, simpler version still packs all the flavor punch but cuts down on prep time, making it a go-to for feeding a crowd or just enjoying hearty leftovers.
Ingredients:
- 2 teaspoons extra virgin olive oil
- 1 large yellow onion, chopped
- 8 ounces uncooked spicy Italian turkey or chicken sausage
- 8 ounces ground turkey or chicken
- 3 large cloves garlic, chopped
- 4 ounces cremini or button mushrooms, roughly chopped (about 1 ½ cups)
- 2 large red, orange, or yellow bell peppers, stemmed and cut into ¾-inch pieces (about 3 cups)
- 2 teaspoons kosher salt
- 1 ½ tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 cup uncooked farro
- 2 cups stemmed and chopped kale leaves
- 1 (14.5-ounce) can diced tomatoes
- 3 ¼ cups low-sodium chicken broth
- 2 cups shredded sharp cheddar cheese
The Casserole
It’s a simple mix-and-bake delight that welcomes any veggies you have, topped with creamy mashed potatoes and a sprinkle of cheddar cheese until golden. What's fun is its flexibility - swap in your favorite soup or veggies, and you still end up with a hearty dish. Loved for its ease and adaptability, it's perfect for doubling up and freezing one for later.
Ingredients:
- 8 large potatoes, peeled and chopped
- 1 pound lean ground beef
- ½ cup chopped onion
- 1 (15 ounce) can carrots, drained
- 1 (15 ounce) can green beans, drained
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed tomato soup
- ¾ cup shredded Cheddar cheese
Frito Pie Casserole
Frito Pie Casserole brings a twist to your favorite Southwestern snack, transforming it into a hearty, cheesy delight. It's a perfect mix of savory ground chuck, sweet corn, and beans, topped with a crunchy layer of Fritos. In just under an hour, you can serve up this smoky, satisfying dish, making it an ideal pick for tailgates.
Ingredients:
- 1 pound ground chuck
- 1 cup chopped yellow onion
- 1 green bell pepper, chopped
- 1 ¼ cups low-sodium chicken stock
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can sweet whole kernel corn, drained
- 1 (1 ounce) envelope taco seasoning mix
- 1 canned chipotle chile in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce
- 8 ounces sharp Cheddar cheese, shredded, divided
- 2½ cups corn chips (such as Fritos)
- sliced scallions, for garnish
- sour cream, guacamole, and salsa, for serving
Sloppy Joe Cornbread Casserole
This dish swaps traditional buns for a fluffy, sweet layer, making it a hit for big meals. Quick prep and one dish simplicity means you can enjoy this homestyle combo in just under an hour, serving up smiles for a party of twelve.
Ingredients:
- cooking spray
- 2 pounds ground chuck
- 2 cups finely chopped yellow onion
- 1 cup finely chopped green bell pepper
- 3 tablespoons tomato paste
- 2 cups beef broth
- 1 ½ cups ketchup
- 3 tablespoons yellow mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons packed light brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 2 (8.5 ounce) packages corn muffin mix (such as Jiffy®)
- ⅔ cup whole milk
- ½ teaspoons baking powder
- 2 large eggs
Cheeseburger Casserole
With juicy ground beef, tomatoes, onions, and a surprising twist of pasta under melted cheddar, it’s everything you adore about cheeseburgers in a scoopable delight. Topped with diced pickles and customizable with your preferred toppings, this dish promises a fun and flavorful twist on dinner, ready to win over everyone from toddlers to adults.
Ingredients:
- 2 cups 6 oz uncooked rotini pasta (use brown rice pasta for GF)
- 2 teaspoon olive oil
- 1 ½ cups onions, finely chopped
- 1 garlic clove, finely chopped
- 1 lb lean ground beef, 95% lean
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon tomato paste
- 28 oz diced tomatoes
- 2 tablespoon Dijon Mustard
- 2 cups reduced-fat grated cheddar cheese
- ¼ cup chopped dill pickles
Sausage, Cheese and Veggie Breakfast Casserole
The Sausage, Cheese, and Veggie Breakfast Casserole is a crowd-pleaser loaded with Italian chicken sausage, broccoli, roasted peppers, and oozy mozzarella cheese. Perfect for a big breakfast with loved ones or meal prep for the week, this dish brings a pop of festive colors to your table. Easy to tweak with your favorite veggies or cheese, and you can even cook the sausage ahead to make morning prep a breeze.
Ingredients:
- 7 oz 2 links sweet Italian chicken sausage, removed from skin
- olive oil spray
- 1 ¾ cups part skim mozzarella, shredded (for gf, check labels)
- 1 tablespoon olive oil
- ⅓ cup chopped shallots
- 5 oz sliced shiitake mushrooms
- 1 cup chopped roasted red bell peppers, from a 12 oz jar
- 1 ½ cups finely chopped broccoli florets
- 8 large whole eggs
- 4 large egg whites
- ¼ cup fat free milk
- 2 tablespoon grated parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Chicken Ramen Noodle Dump Dinner
Designed for simplicity and bursting with flavors, it turns ordinary noodles into a crowd-pleaser with just a dump and bake approach, making dinner time both easy and exciting. This no-fuss casserole combines creamy scallion cheese, tender rotisserie chicken, and vibrant broccoli, all blanketed under a golden layer of melted cheddar.
Ingredients:
- Six 3-ounce packages chicken-flavored instant ramen noodles (1 flavor packet reserved; the remaining discarded)
- One 8-ounce container scallion cream cheese
- 4 cups whole milk
- 2 cups shredded rotisserie chicken (skin and bones discarded)
- One 10.8-ounce bag frozen broccoli florets
- 8 ounces shredded Cheddar
Spicy Chicken-Tortilla Chip Casserole
Melted cheddar cheese and a kick of cayenne pepper add layers of comfort and spice, making this dish a bold twist on traditional casseroles. It's as easy to make as it is delightful to eat, promising a table favorite with its mix of crunchy, cheesy, and spicy in every bite.
Ingredients:
- 2 tablespoons unsalted butter, plus more for the dish
- 1 bunch scallions, chopped
- 2 cloves garlic, chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 ½ cups low-sodium chicken broth
- 1 cup heavy cream
- 1 ½ cups salsa verde
- 3 cups cubed rotisserie chicken, skin removed
- 1 15-ounce can white beans, drained and rinsed
- 1 cup fresh cilantro, plus more for topping
- 1 8-ounce bag tortilla chips, coarsely crushed (about 4 cups)
- 2 cups shredded mild cheddar cheese (about 8 ounces)
Tuna Noodle Casserole
This recipe wraps tender egg noodles, creamy sauce, and flaky tuna in a cheesy embrace, with bursts of peas, bell pepper, and celery for color and crunch. Topped with a golden layer of crushed potato chips, it's a budget-friendly meal that's as nostalgic as it is delicious. It's easy to prepare, and yes, those noodles need a quick pre-boil for the perfect bake!
Ingredients:
- 12 oz. wide egg noodles
- 1 12-oz. can solid white tuna in water, drained
- 1 10.5-oz. can cream of mushroom soup
- 1 c. sour cream
- 1 ½ c. heavy cream
- 1 c. frozen sweet peas
- 1 small red bell pepper, chopped
- 2 celery stalks, chopped
- ½ c. finely chopped onion
- 2 c. shredded cheddar cheese, divided
- 2 Tbsp. chopped fresh parsley, plus more for garnish
- Salt, to taste
- Black pepper, to taste
- 2 c. crushed potato chips
