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15 Cozy Winter Casseroles

Fifteen cozy winter casseroles for family dinners, from shepherd's pie and baked ziti to tater tot casserole and chicken spaghetti, all baked in one dish.

By Mary Caldwell | Published January 23, 2026
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Close up of chicken broccoli rice casserole

There is a reason casseroles have fed families through cold winters for generations. You stir everything together in one dish, slide it into the oven and dinner takes care of itself while you help with homework. This list rounds up my most requested winter casseroles, from creamy chicken and rice and baked ziti to shepherd’s pie, tater tot casserole and million dollar spaghetti. My favorite planning tip is to assemble two at once, bake one tonight, and wrap the other tightly in foil for the freezer so a future busy night is already handled.

1) Chicken Broccoli Rice Casserole

Close up of chicken broccoli rice casserole

1) Chicken Broccoli Rice Casserole

Prep15 minsTotal1 hr 5 minsServes6
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This chicken broccoli rice casserole is creamy, cheesy and topped with a buttery cracker crunch. Tender rice and chicken soak up the rich sauce while the broccoli adds color and freshness. It is a complete dinner in one dish with protein, vegetables and starch all baked together.

Ingredients

  • 3 cups cooked white rice
  • 3 cups chopped cooked chicken
  • 4 cups small broccoli florets
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup crushed butter crackers
  • 2 tablespoons butter, melted

Instructions

  1. Heat the oven to 350F and grease a 9 by 13 inch baking dish.
  2. Steam or microwave the broccoli florets for 2 to 3 minutes until bright green and just barely tender. Drain them well so the casserole does not turn watery.
  3. In a large bowl, whisk the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt and pepper until smooth.
  4. Fold in the cooked rice, chicken, broccoli and 1 1/2 cups of the cheddar until everything is evenly coated.
  5. Spread the mixture in the baking dish and sprinkle the remaining 1/2 cup of cheddar over the top.
  6. Toss the crushed crackers with the melted butter and scatter them evenly over the cheese.
  7. Bake uncovered for 30 to 35 minutes, until the casserole is bubbling around the edges, the center is hot to 165F and the topping is golden brown.
  8. Let it rest for 10 minutes before serving so it holds together on the plate.

This is the casserole I take to new moms and neighbors who need a hand. It travels well, kids love it, and it reheats like a dream.

Use rotisserie chicken and leftover rice to have it in the oven in 15 minutes. To freeze, skip the cracker topping, wrap well and add the topping right before baking.

2) Baked Ziti

Close up of baked ziti

2) Baked Ziti

Prep20 minsTotal1 hr 5 minsServes8
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Baked ziti is a cheesy, saucy Italian American favorite with layers of pasta, sausage, ricotta and mozzarella. Undercooking the pasta slightly keeps it from turning soft and mushy as it bakes in the hot oven. The top layer of mozzarella melts into golden, bubbly spots that everyone fights over.

Ingredients

  • 1 pound ziti pasta
  • 1 pound ground Italian sausage
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 3 cups shredded mozzarella cheese, divided
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh basil

Instructions

  1. Heat the oven to 375F and grease a 9 by 13 inch baking dish.
  2. Boil the ziti in well salted water for 2 minutes less than the package says so it stays firm in the oven. Drain well.
  3. Meanwhile, brown the sausage and onion in a large skillet over medium high heat for 8 minutes, breaking up the meat, until it reaches 160F. Stir in the garlic for 1 minute, then add the marinara, crushed tomatoes and Italian seasoning and simmer for 5 minutes.
  4. In a bowl, mix the ricotta, egg, Parmesan, 1 cup of the mozzarella and the salt.
  5. Toss the drained pasta with the meat sauce. Spread half in the baking dish, dollop the ricotta mixture over it, then top with the remaining pasta.
  6. Sprinkle the remaining 2 cups of mozzarella over the top.
  7. Cover with foil and bake for 20 minutes. Uncover and bake 10 to 15 minutes more until the cheese is melted, bubbly and browned in spots.
  8. Rest for 10 minutes, then sprinkle with basil and serve.

Baked ziti gives me all the comfort of lasagna with half the work, so it shows up on our table all winter. It feeds a crowd and makes the house smell wonderful.

Assemble it up to a day ahead and refrigerate it covered. Add about 10 minutes to the covered baking time since it goes into the oven cold.

3) Shepherd’s Pie

Close up of shepherd's pie

3) Shepherd’s Pie

Prep25 minsTotal1 hr 10 minsServes6
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Shepherd’s pie is a hearty dish of savory meat and vegetables in rich gravy under a fluffy mashed potato crust. Traditionally it is made with lamb, while the beef version is often called cottage pie. Raking the potatoes with a fork creates little ridges that crisp and brown in the oven.

Ingredients

  • 2 pounds russet potatoes, peeled and cubed
  • 4 tablespoons butter
  • 1/2 cup milk
  • 1 1/2 teaspoons salt, divided
  • 1 1/2 pounds ground lamb or beef
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 cup frozen peas
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Heat the oven to 400F. Boil the potatoes in salted water for 15 minutes until very tender. Drain and mash with the butter, milk and 1 teaspoon of the salt.
  2. While the potatoes cook, brown the ground meat in a large oven safe skillet over medium high heat for 8 minutes until it reaches 160F. Drain off the excess fat.
  3. Add the onion and carrots and cook for 5 minutes. Stir in the garlic for 30 seconds.
  4. Sprinkle in the flour and stir for 1 minute, then add the tomato paste, beef broth, Worcestershire sauce, thyme and remaining 1/2 teaspoon salt. Simmer for 5 minutes until thick.
  5. Stir in the frozen peas and take the skillet off the heat. Transfer to a 2 quart baking dish if your skillet is not oven safe.
  6. Spoon the mashed potatoes over the filling and spread them to the edges to seal it in. Rough up the top with a fork and sprinkle on the cheddar.
  7. Bake for 20 to 25 minutes until the filling bubbles at the edges and the potato peaks are golden. Rest 10 minutes before serving.

This is the dinner that gets my whole family to the table without a single complaint. It is also how I use up leftover mashed potatoes after a holiday.

Assemble it a day ahead and refrigerate, or freeze it unbaked for up to 3 months. Bake from thawed at 375F for about 40 minutes until hot in the center.

Want every detail, plus my best tips and storage notes? Here is my full Easy Shepherd’s Pie recipe.

4) Tater Tot Casserole

Close up of tater tot casserole

4) Tater Tot Casserole

Prep15 minsTotal1 hrServes8
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Tater tot casserole is a Midwestern classic with creamy seasoned beef and vegetables under a crispy blanket of tots. The tots bake up golden and crunchy on top while staying tender underneath. A final sprinkle of cheddar melts over everything for the ultimate kid friendly comfort food.

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 tablespoon Worcestershire sauce
  • 2 cups frozen mixed vegetables
  • 2 cups shredded cheddar cheese, divided
  • 1 (32 ounce) bag frozen tater tots

Instructions

  1. Heat the oven to 375F and grease a 9 by 13 inch baking dish.
  2. Brown the ground beef and onion in a large skillet over medium high heat for 8 to 10 minutes, breaking up the meat, until it reaches 160F. Add the garlic for the last minute, then drain the fat and season with the salt and pepper.
  3. In a bowl, stir together the cream of mushroom soup, sour cream, milk and Worcestershire sauce.
  4. Add the soup mixture and frozen vegetables to the beef and stir until well combined. Spread it evenly in the baking dish.
  5. Sprinkle 1 1/2 cups of the cheddar over the beef mixture.
  6. Arrange the frozen tater tots in tight, even rows over the cheese, covering the entire surface.
  7. Bake uncovered for 35 to 40 minutes, until the tots are golden and crisp and the filling is bubbling at the edges.
  8. Sprinkle the remaining 1/2 cup of cheese over the hot tots and bake 3 to 5 minutes more until melted. Rest 5 minutes before serving.

My kids would eat this every night if I let them, and honestly so would I. It is the dinner I make after a long week when everyone needs something fun.

Lining the tots up in neat rows looks great and helps them crisp evenly. If you have a minute, pop them under the broiler for 2 minutes at the end for extra crunch.

5) King Ranch Chicken Casserole

Close up of king ranch chicken casserole

5) King Ranch Chicken Casserole

Prep25 minsTotal1 hr 10 minsServes8
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King Ranch chicken is a Texas classic that layers corn tortillas, shredded chicken and a creamy, spicy sauce like a Tex Mex lasagna. The tortillas soften into the sauce as it bakes and hold the layers together. Tomatoes with green chiles give it a gentle kick that is just right for families.

Ingredients

  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10 ounce) can diced tomatoes with green chiles
  • 1/2 cup chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups shredded cooked chicken
  • 12 corn tortillas, torn into quarters
  • 3 cups shredded cheddar cheese, divided

Instructions

  1. Heat the oven to 350F and grease a 9 by 13 inch baking dish.
  2. Melt the butter in a large skillet over medium heat. Add the onion and bell pepper and cook for 6 minutes until soft, then stir in the garlic for 30 seconds.
  3. Stir in both cans of soup, the tomatoes with green chiles and their juice, the chicken broth, chili powder and cumin. Heat until smooth and bubbling, about 3 minutes.
  4. Stir the shredded chicken into the sauce.
  5. Line the bottom of the baking dish with one third of the tortilla pieces. Top with one third of the chicken mixture and 1 cup of cheese. Repeat two more times, ending with cheese.
  6. Cover with foil and bake for 25 minutes. Uncover and bake 10 to 15 minutes more until bubbly, golden and heated through to 165F in the center.
  7. Let the casserole rest for 10 minutes so the layers set, then cut into squares and top with sliced green onions, sour cream or diced avocado.

This was a staple at every church potluck I went to as a kid, and it still feels like a celebration. It is creamy, cheesy and just spicy enough.

Warm the tortillas for a few seconds in a dry skillet before layering so they bend without tearing. The assembled casserole keeps in the fridge for up to 24 hours before baking.

6) Tuna Noodle Casserole

Close up of tuna noodle casserole

6) Tuna Noodle Casserole

Prep15 minsTotal45 minsServes6
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This tuna noodle casserole is made from scratch with a creamy cheddar and mushroom sauce instead of canned soup. Egg noodles and flaky tuna are folded together with sweet peas for a classic, comforting dinner. A buttery panko topping bakes up golden and adds the perfect crunch.

Ingredients

  • 12 ounces wide egg noodles
  • 3 tablespoons butter
  • 1/2 yellow onion, diced
  • 8 ounces white mushrooms, sliced
  • 3 tablespoons all purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese
  • 2 (5 ounce) cans tuna, drained
  • 1 cup frozen peas
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted

Instructions

  1. Heat the oven to 375F and grease a 9 by 13 inch baking dish. Boil the noodles for 2 minutes less than the package directions and drain.
  2. Melt the 3 tablespoons of butter in a large skillet over medium heat. Add the onion and mushrooms and cook for 6 to 7 minutes until the mushrooms are browned.
  3. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the milk and chicken broth and simmer for 3 to 4 minutes, stirring often, until the sauce thickens.
  4. Take the pan off the heat and stir in the salt, pepper and cheddar until melted.
  5. Gently fold in the noodles, tuna and frozen peas, keeping some chunks of tuna intact. Spread the mixture in the baking dish.
  6. Toss the panko with the melted butter and sprinkle it evenly over the casserole.
  7. Bake uncovered for 20 to 25 minutes until bubbling and golden on top. Let it stand 5 minutes before serving.

My mom made this every Friday during Lent, and it still tastes like childhood to me. The homemade sauce makes it feel a little more special without much extra work.

Tuna packed in olive oil gives the richest flavor, but water packed works fine. You can also swap in 2 cups of shredded rotisserie chicken for a chicken noodle bake.

7) Baked Macaroni and Cheese

Close up of baked macaroni and cheese

7) Baked Macaroni and Cheese

Prep20 minsTotal55 minsServes8
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This baked macaroni and cheese is ultra creamy inside with a crunchy, golden breadcrumb top. A classic white sauce made with real butter and whole milk keeps it silky instead of grainy. Sharp cheddar brings big flavor and a little Gruyere adds a nutty depth that makes it taste grown up.

Ingredients

  • 1 pound elbow macaroni
  • 6 tablespoons butter
  • 1/3 cup all purpose flour
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyere cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 1/2 teaspoon paprika

Instructions

  1. Heat the oven to 350F and grease a 9 by 13 inch baking dish.
  2. Boil the macaroni in salted water for 2 minutes less than the package directions. Drain and set aside.
  3. Melt the 6 tablespoons of butter in a large pot over medium heat. Whisk in the flour and cook for 1 to 2 minutes until bubbly and lightly golden.
  4. Slowly pour in the milk while whisking constantly. Cook for 6 to 8 minutes, whisking often, until the sauce is thick enough to coat the back of a spoon.
  5. Remove the pot from the heat and stir in the salt, dry mustard, garlic powder, pepper, 3 cups of the cheddar and all the Gruyere until smooth.
  6. Stir in the macaroni and pour it into the baking dish. Sprinkle the remaining 1 cup of cheddar on top.
  7. Toss the panko with the melted butter and paprika and scatter it over the cheese.
  8. Bake for 25 to 30 minutes until bubbly and golden. Let it rest for 10 minutes before serving so the sauce thickens.

Every winter holiday in our family includes a pan of this, and I always make extra for leftovers. It is also a dinner all on its own with a green salad.

Shred your own cheese instead of buying it pre shredded, since the coating on bagged cheese can make the sauce grainy. It only takes a few minutes with a box grater.

8) Poppy Seed Chicken Casserole

Close up of poppy seed chicken casserole

8) Poppy Seed Chicken Casserole

Prep15 minsTotal45 minsServes6
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Poppy seed chicken is a Southern favorite with creamy chicken under a rich, buttery cracker topping. The poppy seeds add a subtle nutty flavor and a little texture to every bite. It is simple to put together, yet it tastes like something special from a church cookbook.

Ingredients

  • 4 cups shredded cooked chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1 tablespoon poppy seeds
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Swiss cheese
  • 1 1/2 sleeves butter crackers, crushed
  • 6 tablespoons butter, melted

Instructions

  1. Heat the oven to 350F and grease a 9 by 13 inch baking dish.
  2. In a large bowl, whisk together the cream of chicken soup, sour cream, chicken broth, half of the poppy seeds, garlic powder, onion powder, salt and pepper until smooth.
  3. Fold in the shredded chicken and Swiss cheese until everything is evenly coated in the creamy sauce.
  4. Spread the chicken mixture evenly in the prepared baking dish.
  5. In a separate bowl, toss the crushed crackers with the melted butter and remaining poppy seeds until the crumbs look like wet sand.
  6. Sprinkle the buttery cracker crumbs evenly over the chicken, covering it completely.
  7. Bake uncovered for 25 to 30 minutes, until the edges are bubbling, the center is hot to 165F and the topping is deep golden brown.
  8. Let it rest for 5 minutes and serve over hot white rice or egg noodles with steamed green beans on the side.

I first had this at a baby shower and went home with the recipe on a napkin. It has been a weeknight hero in my house ever since.

This is a great way to use leftover turkey after a holiday. Swap it in for the chicken one to one and nobody will know the difference.

9) Chicken Spaghetti

Close up of chicken spaghetti

9) Chicken Spaghetti

Prep20 minsTotal55 minsServes8
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Chicken spaghetti is a creamy, cheesy pasta bake with shredded chicken and a gentle Tex Mex kick. Tomatoes with green chiles and a little chili powder give the sauce just enough warmth. Cream cheese melts in to make it extra silky and helps the noodles hold together in neat scoops.

Ingredients

  • 12 ounces spaghetti, broken in half
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can diced tomatoes with green chiles
  • 4 ounces cream cheese, softened
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 4 cups shredded cooked chicken
  • 2 cups shredded cheddar cheese, divided

Instructions

  1. Heat the oven to 350F and grease a 9 by 13 inch baking dish.
  2. Cook the spaghetti in salted boiling water for 2 minutes less than the package directions. Drain.
  3. Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and bell pepper and cook for 6 minutes until soft. Stir in the garlic for 30 seconds.
  4. Add the cream of chicken soup, the tomatoes with green chiles and their juice, the cream cheese, chicken broth, chili powder and salt. Stir until the cream cheese melts and the sauce is smooth.
  5. In a large bowl, combine the spaghetti, chicken, sauce and 1 cup of the cheddar. Toss until every strand is coated.
  6. Spread the mixture in the baking dish and top with the remaining 1 cup of cheddar.
  7. Bake uncovered for 25 to 30 minutes until hot and bubbly with the cheese melted and lightly browned. Rest for 5 minutes and serve.

This is the most requested dinner in my house, full stop. I make two pans at a time and freeze one because it disappears so fast.

To freeze, assemble it unbaked, cover tightly and freeze up to 3 months. Thaw overnight in the fridge and bake covered for 30 minutes, then uncovered for 15.

10) Million Dollar Spaghetti

Close up of million dollar spaghetti

10) Million Dollar Spaghetti

Prep20 minsTotal1 hrServes8
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Million dollar spaghetti is a rich, layered pasta bake with a creamy cheese filling hiding between two layers of noodles. A blend of cream cheese, cottage cheese and sour cream makes the middle luxurious and tangy. Meaty marinara and a thick layer of mozzarella on top bring it all together.

Ingredients

  • 1 pound spaghetti
  • 1 1/2 pounds lean ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (24 ounce) jar marinara sauce
  • 1 teaspoon Italian seasoning
  • 8 ounces cream cheese, softened
  • 1 cup cottage cheese
  • 1/2 cup sour cream
  • 1 clove garlic, minced
  • 4 tablespoons butter, sliced
  • 3 cups shredded mozzarella cheese

Instructions

  1. Heat the oven to 350F and grease a 9 by 13 inch baking dish.
  2. Cook the spaghetti in salted water for 2 minutes less than the package directions. Drain.
  3. Brown the ground beef in a large skillet over medium high heat for 8 to 10 minutes until it reaches 160F. Drain the fat, season with the salt and pepper, and stir in the marinara and Italian seasoning. Simmer 5 minutes.
  4. In a bowl, beat together the cream cheese, cottage cheese, sour cream and garlic until smooth.
  5. Scatter half of the butter slices in the bottom of the dish. Spread half of the spaghetti over the butter, then spread the cream cheese mixture over the noodles.
  6. Top with the remaining spaghetti and the rest of the butter slices, then pour the meat sauce over everything.
  7. Cover with foil and bake for 30 minutes. Uncover, sprinkle with the mozzarella and bake 10 to 15 minutes more until melted and bubbly.
  8. Rest 10 minutes before cutting into squares.

My teenagers named this one, and the name stuck because it truly tastes like a splurge. It is basically lasagna flavor without layering a single flat noodle.

Use full fat cream cheese and sour cream for the creamiest filling. Leftovers reheat beautifully in the microwave and taste even better on day two.

11) Scalloped Potatoes and Ham

Close up of scalloped potatoes and ham

11) Scalloped Potatoes and Ham

Prep25 minsTotal1 hr 45 minsServes8
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Scalloped potatoes and ham turns thinly sliced potatoes and smoky ham into a creamy, cheesy one dish dinner. A homemade cheddar sauce bakes into every layer and thickens as the potatoes release their starch. Baking it covered first steams the potatoes tender, then uncovering lets the top turn golden.

Ingredients

  • 3 pounds russet potatoes, peeled and sliced 1/8 inch thick
  • 3 cups diced cooked ham
  • 4 tablespoons butter
  • 1 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup all purpose flour
  • 3 cups whole milk
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 cups shredded sharp cheddar cheese, divided

Instructions

  1. Heat the oven to 375F and grease a 9 by 13 inch baking dish.
  2. Melt the butter in a saucepan over medium heat. Add the onion and cook for 5 minutes until soft, then add the garlic for 30 seconds.
  3. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and broth and cook for 5 to 6 minutes, whisking often, until slightly thickened. Stir in the salt, pepper, thyme and 1 cup of the cheddar until melted.
  4. Layer one third of the potato slices in the dish, overlapping them slightly. Scatter half of the ham on top and pour one third of the sauce over it.
  5. Repeat with another third of the potatoes, the remaining ham and another third of the sauce. Finish with the last of the potatoes and sauce.
  6. Cover tightly with foil and bake for 45 minutes. Uncover, sprinkle with the remaining cheese and bake 25 to 30 minutes more until the potatoes are tender when pierced with a knife and the top is golden.
  7. Let it rest 15 minutes before serving so the sauce sets.

This is how I use up the leftover holiday ham, and some years I buy ham just to make it. It is hearty enough that a simple salad is all you need on the side.

Slice the potatoes evenly so they cook at the same rate. A mandoline makes quick work of it, but a sharp knife and a little patience work just fine.

12) Chicken Cordon Bleu Casserole

Close up of chicken cordon bleu casserole

12) Chicken Cordon Bleu Casserole

Prep20 minsTotal55 minsServes6
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This casserole has all the flavor of classic chicken cordon bleu without any rolling or breading. Tender chicken, salty ham and melty Swiss are covered in a tangy Dijon cream sauce. A buttery panko topping gives it the same golden, satisfying crunch as the breaded original.

Ingredients

  • 4 cups cubed cooked chicken
  • 8 ounces sliced deli ham, chopped
  • 8 slices Swiss cheese
  • 4 tablespoons butter
  • 1/4 cup all purpose flour
  • 2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted

Instructions

  1. Heat the oven to 350F and grease a 9 by 13 inch baking dish.
  2. Spread the cubed chicken evenly in the dish and scatter the chopped ham over it. Lay the Swiss cheese slices on top, overlapping them to cover.
  3. Melt the 4 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  4. Slowly whisk in the milk and cook for 4 to 5 minutes, whisking often, until the sauce thickens and bubbles.
  5. Remove from the heat and whisk in the Dijon mustard, lemon juice, salt, pepper and Parmesan until smooth. Pour the sauce evenly over the Swiss cheese layer.
  6. Toss the panko with the melted butter and sprinkle it over the sauce.
  7. Bake uncovered for 25 to 30 minutes until the sauce is bubbling around the edges, the center is hot to 165F and the crumbs are golden brown.
  8. Let it rest for 5 minutes and serve over rice or with roasted potatoes and green beans.

Chicken cordon bleu always felt like a restaurant dish to me until I made it this way. Now it is an easy weeknight dinner that still feels a little fancy.

This is a great use for leftover holiday ham and rotisserie chicken. Assemble it up to a day ahead and add the breadcrumbs right before baking so they stay crisp.

13) Baked Stuffed Shells

Close up of baked stuffed shells

13) Baked Stuffed Shells

Prep30 minsTotal1 hr 10 minsServes8
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Baked stuffed shells are jumbo pasta shells filled with a creamy ricotta, spinach and cheese mixture, then baked in a meaty tomato sauce. Each tender shell is like its own little single serving of cheesy lasagna. A blanket of melted mozzarella on top ties everything together.

Ingredients

  • 1 (12 ounce) box jumbo pasta shells
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) can crushed tomatoes
  • 1 pound ground beef
  • 30 ounces ricotta cheese
  • 2 large eggs
  • 1 cup grated Parmesan cheese
  • 3 cups shredded mozzarella cheese, divided
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat the oven to 375F. Boil the shells for 2 minutes less than the package directions, drain and lay them on an oiled sheet pan so they do not stick.
  2. Brown the ground beef in a skillet over medium high heat for 8 minutes until it reaches 160F. Drain the fat, then stir in the marinara and crushed tomatoes.
  3. In a large bowl, mix the ricotta, eggs, Parmesan, 2 cups of the mozzarella, spinach, garlic, Italian seasoning, salt and pepper.
  4. Spread half of the meat sauce in the bottom of a 9 by 13 inch baking dish.
  5. Fill each shell with about 2 heaping tablespoons of the cheese mixture and nestle them open side up in the sauce.
  6. Spoon the remaining sauce over the shells and sprinkle with the last 1 cup of mozzarella.
  7. Cover with foil and bake for 25 minutes. Uncover and bake 10 to 15 minutes more until bubbly and golden. Rest 10 minutes before serving.

My kids love helping fill the shells, so this is our Sunday afternoon cooking project. It makes a big pan, and leftovers go fast.

A zip top bag with the corner snipped off makes filling the shells fast and tidy. Freeze the filled shells on a sheet pan, then bag them and bake straight from frozen with extra time.

14) Eggplant Parmesan Casserole

Close up of eggplant parmesan casserole

14) Eggplant Parmesan Casserole

Prep30 minsTotal1 hr 20 minsServes6
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Eggplant Parmesan is a layered Italian bake of crispy breaded eggplant, tomato sauce and plenty of melted cheese. Baking the breaded slices instead of frying them keeps it lighter and much less messy. Salting the eggplant first draws out extra moisture so the casserole is never watery.

Ingredients

  • 2 large eggplants, sliced into 1/2 inch rounds
  • 1 1/2 teaspoons salt, divided
  • 1/2 cup olive oil
  • 2 large eggs
  • 2 cups Italian seasoned breadcrumbs
  • 1 cup grated Parmesan cheese, divided
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 3 cups shredded mozzarella cheese
  • 1/4 cup chopped fresh basil

Instructions

  1. Heat the oven to 425F. Line two sheet pans with parchment and brush them with some of the olive oil.
  2. Sprinkle the eggplant slices with 1 teaspoon of the salt and let them sit for 15 minutes, then pat them dry with paper towels.
  3. Beat the eggs in a shallow dish. In another dish, mix the breadcrumbs with 1/2 cup of the Parmesan. Dip each slice in egg, then press into the crumbs.
  4. Arrange the slices on the sheet pans, brush the tops with the remaining oil and bake for 20 minutes, flipping halfway, until golden and tender. Lower the oven to 375F.
  5. Stir the marinara, crushed tomatoes, oregano and remaining 1/2 teaspoon salt together.
  6. Spread 1 cup of sauce in a 9 by 13 inch baking dish. Layer half the eggplant, half the remaining sauce, 1 1/2 cups mozzarella and 1/4 cup Parmesan. Repeat the layers.
  7. Bake uncovered for 25 to 30 minutes until bubbly and browned. Rest 15 minutes, then top with fresh basil.

This is our favorite meatless dinner, and even the eggplant skeptics in my family go back for seconds. It is hearty enough to stand in for lasagna.

You can bake the breaded eggplant slices a day ahead and keep them in the fridge. Then assembly takes about 10 minutes when you are ready to bake.

15) Unstuffed Cabbage Roll Casserole

Close up of unstuffed cabbage roll casserole

15) Unstuffed Cabbage Roll Casserole

Prep20 minsTotal1 hr 20 minsServes8
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This casserole has all the sweet and sour flavor of old fashioned cabbage rolls without the fussy rolling. Tender cabbage, rice and seasoned beef bake together in a tangy tomato sauce. The rice cooks right in the dish and soaks up all those savory juices.

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small head green cabbage, chopped into 1 inch pieces
  • 1 (28 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 3/4 cup uncooked long grain white rice
  • 1 cup beef broth
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon paprika
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Heat the oven to 350F and grease a 9 by 13 inch baking dish or a large Dutch oven.
  2. Brown the ground beef and onion in a large skillet over medium high heat for 8 to 10 minutes, breaking up the meat, until it reaches 160F. Stir in the garlic for 1 minute and drain the fat.
  3. Stir the diced tomatoes with their juice, tomato sauce, beef broth, brown sugar, vinegar, paprika, salt and pepper into the beef and bring to a simmer.
  4. Spread the chopped cabbage in the baking dish and sprinkle the uncooked rice evenly over it.
  5. Pour the beef and tomato mixture over the cabbage and rice and press down gently so the rice is covered by liquid.
  6. Cover tightly with foil and bake for 50 to 60 minutes, until the cabbage is tender and the rice is fully cooked.
  7. Uncover, stir gently, sprinkle with the mozzarella and bake 10 minutes more until melted. Rest 5 minutes before serving.

My grandmother spent whole afternoons rolling cabbage leaves, and this lazy version tastes remarkably close to hers. It is also one of the most budget friendly dinners in my rotation.

This casserole tastes even better the next day once the flavors settle. Leftovers keep for 4 days in the fridge and freeze well for up to 3 months.

Before You Start Cooking

Most casseroles freeze beautifully if you plan ahead. Line the dish with foil, assemble the casserole, freeze it until solid, then lift it out and wrap it well. You get your baking dish back, and dinner drops right back in when you need it.

I hope these casseroles bring a little warmth to your table on the coldest nights. There is something special about pulling a bubbling dish out of the oven and gathering everyone around it. Happy baking, friend.

Frequently Asked Questions

Can I make a casserole the night before?

Yes, most casseroles can be assembled up to 24 hours ahead and refrigerated, covered tightly. Leave off any crunchy topping until right before baking so it stays crisp. Since the dish goes into the oven cold, plan on adding 10 to 15 minutes to the baking time and check that the center is hot.

How do you keep a casserole from being dry?

Undercook pasta and rice slightly before baking, since they keep absorbing sauce in the oven. Make sure there is enough sauce to coat everything generously, and bake covered with foil for the first part of the time to trap steam. Uncover only at the end to brown the cheese or topping.

How long do leftover casseroles last?

Leftover casseroles keep for 3 to 4 days in the refrigerator when stored in an airtight container. Cool them within 2 hours of baking. Reheat individual portions in the microwave or the whole dish covered at 350F until hot in the center, adding a splash of milk or broth if it seems dry.

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