4 Easy Casserole Recipes: Simple One-Pan Dinners for Busy Families

These “one-pan wonders” are designed to minimize your time in the kitchen while maximizing comfort, whether you are feeding a busy family in the USA or hosting a casual dinner in Europe.

Creamy Chicken and Rice Bake

This is the quintessential easy dinner. By using uncooked rice and baking everything together in one dish, you save on prep time and cleanup. It results in a rich, comforting meal where the rice absorbs all the savory flavors of the chicken and broth.

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1.5 cups (300g) long-grain white rice, uncooked
• 3 cups (710ml) chicken broth
• 1 cup (240ml) heavy cream or whole milk
• 2 cups (200g) shredded cheddar cheese
• 2 cups (300g) frozen peas and carrots
• 1 tsp (5g) garlic powder
• 1 tsp (5g) onion powder
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch (23×33 cm) baking dish.
2. In the baking dish, combine the uncooked rice, chicken broth, cream, garlic powder, and onion powder. Stir well.
3. Fold in the chicken pieces and the frozen vegetables, spreading them out evenly.
4. Cover the dish tightly with aluminum foil. Bake for 40 minutes.
5. Remove the foil, stir the rice gently, and sprinkle the shredded cheese over the top.
6. Bake uncovered for another 10 to 15 minutes until the cheese is melted and bubbly and the rice is tender.

Tips and Variations

• Rotisserie Shortcut: Use pre-cooked rotisserie chicken and reduce the initial baking time to 30 minutes.
• Broccoli Swap: Replace the peas and carrots with fresh broccoli florets for a “Chicken Broccoli Divan” style meal.

Beef and Tater Tot Hotdish

A beloved staple of the American Midwest, this “hotdish” is the definition of easy. It uses frozen potato nuggets (tater tots) to create a crispy topping over a savory beef and mushroom base. It is a guaranteed hit with kids and adults alike.

Ingredients

• 1 lb (450g) ground beef (beef mince)
• 1 small onion, diced
• 1 can (10.5 oz / 300g) condensed cream of mushroom soup
• 1 cup (150g) frozen corn or green beans
• 1/2 cup (120ml) milk
• 1 lb (450g) frozen tater tots (potato nuggets)
• 1 cup (100g) shredded Monterey Jack or Gouda cheese
• 1 tsp (5g) Worcestershire sauce

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a skillet over medium heat, brown the ground beef and onion until the beef is fully cooked. Drain any excess fat.
3. Stir in the condensed soup, milk, Worcestershire sauce, and frozen vegetables.
4. Pour the beef mixture into a baking dish.
5. Arrange the frozen tater tots in neat rows across the top, covering the meat completely.
6. Bake for 30 minutes until the tots are golden and crispy.
7. Sprinkle with cheese and bake for 5 more minutes until melted.

Tips and Variations

• Extra Crunch: For the crispiest tops, do not overlap the tater tots; keep them in a single, even layer.
• European Twist: Use a thick béchamel sauce instead of condensed soup for a more “from scratch” flavor.

Vegetarian Pasta Primavera Bake

This colorful casserole brings a lighter, Mediterranean feel to the table. It uses orzo or penne pasta mixed with roasted vegetables and feta cheese. It is a fantastic way to use up whatever seasonal vegetables you have in the fridge.

Ingredients

• 12 oz (340g) penne or fusilli pasta, cooked al dente
• 2 cups (300g) cherry tomatoes, halved
• 1 zucchini (courgette), sliced
• 1 yellow bell pepper, chopped
• 3 cloves garlic, minced
• 2 cups (475ml) marinara sauce or tomato passata
• 1 cup (150g) fresh mozzarella pearls or crumbled feta
• 2 tbsp (30ml) olive oil
• 1 tsp (2g) dried oregano

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the cooked pasta with the olive oil, garlic, oregano, and marinara sauce.
3. Fold in the zucchini, bell pepper, and cherry tomatoes.
4. Transfer the mixture to a baking dish and top with the mozzarella pearls or feta.
5. Bake for 20 to 25 minutes until the vegetables are tender and the cheese has browned slightly.
6. Garnish with fresh basil if desired.

Tips and Variations

• Protein Addition: Stir in a can of drained chickpeas or some sliced precooked Italian sausage.
• Vegan Option: Use a dairy-free cheese alternative or nutritional yeast and toasted breadcrumbs for the topping.

Sausage and Apple Breakfast Strata

A “strata” is essentially a savory bread pudding casserole. While it is perfect for breakfast or brunch, it is hearty enough for dinner. It is best when prepped the night before, making it the ultimate stress-free “easy” meal for busy mornings.

Ingredients

• 6 cups (approx. 300g) sourdough or French bread, cubed
• 1 lb (450g) pork sausage meat (bulk or removed from casings)
• 1 large tart apple (like Granny Smith), diced
• 1.5 cups (150g) shredded Swiss or Gruyère cheese
• 8 large eggs
• 2 cups (475ml) whole milk
• 1 tbsp (15ml) Dijon mustard
• 1/2 tsp (1g) dried sage

Instructions

1. Brown the sausage in a skillet over medium heat, breaking it into crumbles. Add the diced apple for the last 3 minutes to soften slightly.
2. Grease a 9×13 inch (23×33 cm) baking dish. Place half of the bread cubes in the bottom.
3. Layer the sausage and apple mixture over the bread, followed by half of the cheese. Top with the remaining bread.
4. In a bowl, whisk together the eggs, milk, mustard, and sage. Pour the mixture evenly over the bread.
5. Cover and refrigerate for at least 2 hours (or overnight).
6. Preheat oven to 350°F (175°C). Top with the remaining cheese and bake for 45 to 50 minutes until the center is set and the top is golden.

Tips and Variations

• Spinach Version: Swap the apples for 2 cups of fresh spinach for a more savory, earthy flavor.
• Bread Choice: Use a slightly stale bread; it absorbs the egg custard better without becoming mushy.