20 Delicious Kid Friendly Casserole Recipes Easy to Make

Craving something hearty that’ll have your little ones asking for seconds? Look no further! Our roundup of 20 Delicious Kid-Friendly Casserole Recipes is packed with easy-to-make, crowd-pleasing dishes that turn dinner time into a breeze. From cheesy classics to hidden veggie surprises, these casseroles are sure to become your go-to for stress-free meals. Let’s dive into these comforting favorites that promise smiles all around the table!

Cheesy Chicken and Broccoli Casserole

Zesty flavors and comforting textures come together in this dish that’s perfect for a cozy night in. You’ll love how the cheesy goodness pairs with the tender chicken and broccoli, making every bite a delight.

Ingredients

• For the casserole:
  • 2 cups cooked chicken, shredded
  • 2 cups broccoli florets
  • 1 cup cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
• For the sauce:
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken and broccoli florets together.
3. In another bowl, whisk together the cream of chicken soup, milk, garlic powder, and onion powder until smooth. Tip: For a smoother sauce, warm the milk slightly before mixing.
4. Pour the sauce over the chicken and broccoli mixture, stirring to coat evenly.
5. Transfer the mixture to the prepared baking dish and spread it out evenly.
6. Sprinkle the cheddar and mozzarella cheeses evenly over the top.
7. In a small bowl, mix the breadcrumbs with the melted butter until the breadcrumbs are evenly coated. Tip: For extra crunch, toast the breadcrumbs lightly before mixing with butter.
8. Sprinkle the breadcrumb mixture over the cheese layer.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. Tip: Let the casserole sit for 5 minutes before serving to allow the sauce to thicken slightly.

Perfectly creamy with a crispy top, this casserole is a hit at any dinner table. Serve it with a side of crusty bread to soak up all the cheesy sauce, or over a bed of rice for a heartier meal.

Taco Casserole with Ground Beef

Oh, you’re going to love this Taco Casserole with Ground Beef—it’s like all the best parts of taco night baked into one delicious, easy-to-make dish. Perfect for busy weeknights or when you’re craving something hearty and flavorful.

Ingredients

• For the beef layer: 1 lb ground beef, 1 packet taco seasoning, 1/2 cup water
• For the base: 2 cups crushed tortilla chips, 1 cup shredded cheddar cheese
• For the topping: 1 cup sour cream, 1/2 cup diced tomatoes, 1/4 cup sliced black olives, 1/4 cup chopped green onions

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain any excess fat.
3. Stir in the taco seasoning and water, simmering for 5 minutes until the mixture thickens. Tip: For extra flavor, add a pinch of cumin or chili powder.
4. Spread the crushed tortilla chips evenly at the bottom of the prepared baking dish.
5. Layer the cooked beef mixture over the chips, then sprinkle with cheddar cheese.
6. Bake for 15-20 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it to prevent the cheese from burning.
7. Remove from the oven and let it cool for 5 minutes before adding the toppings. Tip: Letting it cool slightly helps the layers set.
8. Top with sour cream, diced tomatoes, black olives, and green onions.

Cheesy, crunchy, and packed with bold taco flavors, this casserole is a crowd-pleaser. Serve it with extra tortilla chips on the side for scooping up every last bite.

Mac and Cheese Casserole with Hidden Veggies

Let’s face it, getting veggies into your kids (or let’s be honest, sometimes ourselves) can be a challenge. That’s where this Mac and Cheese Casserole with Hidden Veggies comes in—it’s creamy, cheesy, and packed with nutrients they won’t even notice.

Ingredients

• For the pasta:
  • 2 cups elbow macaroni
  • 1 tbsp salt
• For the hidden veggies:
  • 1 cup finely chopped carrots
  • 1 cup finely chopped zucchini
• For the cheese sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup breadcrumbs
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C). This ensures it’s hot enough to bake the casserole perfectly.
2. Boil the elbow macaroni in a large pot of salted water for 7 minutes, or until al dente. Drain and set aside.
3. While the pasta cooks, steam the finely chopped carrots and zucchini for 5 minutes until soft. Tip: Steaming preserves more nutrients than boiling.
4. In a saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour to create a roux, cooking for 1 minute until golden.
5. Gradually add 2 cups milk, whisking constantly to avoid lumps. Bring to a simmer until the sauce thickens, about 5 minutes.
6. Remove from heat and stir in 2 cups shredded cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
7. Combine the cooked pasta, steamed veggies, and cheese sauce in a large bowl. Mix well.
8. Transfer the mixture to a greased baking dish. Tip: A light spray of cooking oil prevents sticking without adding extra calories.
9. Mix 1/2 cup breadcrumbs with 1 tbsp melted butter and sprinkle over the casserole for a crispy topping.
10. Bake for 20 minutes, or until the top is golden and bubbly. Tip: Let it sit for 5 minutes before serving to set the sauce.

Perfectly creamy with a satisfying crunch on top, this casserole is a hit at any table. Try serving it with a side of apple slices for a sweet contrast to the savory cheese.

Pizza Casserole with Pepperoni and Mozzarella

Alright, let’s dive into making this cozy, cheesy pizza casserole that’s perfect for those nights when you’re craving pizza but want something a bit heartier. It’s layers of pepperoni, mozzarella, and pasta baked to bubbly perfection—think of it as your favorite pizza in casserole form.

Ingredients

• For the pasta:
  • 12 oz penne pasta
  • 1 tbsp olive oil
• For the sauce:
  • 2 cups marinara sauce
  • 1 tsp garlic powder
  • 1 tsp dried oregano
• For the filling:
  • 2 cups shredded mozzarella cheese
  • 1 cup sliced pepperoni
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Cook the penne pasta according to package instructions until al dente, then drain and toss with olive oil to prevent sticking.
3. In a large bowl, mix the cooked pasta with marinara sauce, garlic powder, and oregano until well combined.
4. Spread half of the pasta mixture into the prepared baking dish, then layer with 1 cup of mozzarella cheese and half of the pepperoni slices.
5. Repeat the layers with the remaining pasta mixture, mozzarella, and pepperoni, then sprinkle the top with Parmesan cheese.
6. Bake for 25 minutes, or until the cheese is melted and bubbly. For a golden top, broil for the last 2-3 minutes.
7. Let the casserole sit for 5 minutes before serving to allow the layers to set.

Here’s the deal: this casserole is all about that gooey, cheesy middle with a slightly crispy top. The pepperoni adds a spicy kick, while the pasta soaks up all the saucy goodness. Try serving it with a side of garlic bread to scoop up every last bit!

Breakfast Casserole with Sausage and Eggs

Unbelievable how a simple breakfast casserole can bring everyone to the table with minimal effort. You’ll love this hearty dish packed with sausage and eggs, perfect for feeding a crowd or meal prepping for the week.

Ingredients

• For the base:
  • 1 lb breakfast sausage
  • 6 large eggs
  • 2 cups milk
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced green onions

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a skillet over medium heat, cook the breakfast sausage until browned, about 5-7 minutes. Drain excess fat.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
4. Spread the cooked sausage evenly in the bottom of the prepared baking dish.
5. Pour the egg mixture over the sausage.
6. Sprinkle the shredded cheddar cheese and diced green onions on top.
7. Bake for 35-40 minutes, or until the eggs are set and the top is lightly golden.
8. Let the casserole cool for 5 minutes before slicing and serving.

Yield a casserole that’s fluffy, cheesy, and packed with flavor. Try serving it with a side of fresh fruit or a dollop of salsa for an extra kick.

Spaghetti and Meatball Casserole

Got a craving for something hearty and comforting? This spaghetti and meatball casserole is your go-to dish, combining all the flavors you love in a baked, cheesy masterpiece.

Ingredients

• For the spaghetti:
  • 8 oz spaghetti
  • 1 tbsp olive oil
• For the meatballs:
  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 2 cups marinara sauce
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
• For the topping:
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the spaghetti according to package instructions until al dente, then drain and toss with olive oil to prevent sticking.
3. In a large bowl, mix together ground beef, breadcrumbs, Parmesan, egg, garlic powder, salt, and pepper until well combined.
4. Shape the mixture into 1-inch meatballs and place them on a baking sheet. Bake for 15 minutes or until browned.
5. In a saucepan, heat the marinara sauce with basil and oregano over medium heat for 5 minutes, stirring occasionally.
6. Combine the cooked spaghetti, meatballs, and sauce in a large baking dish, stirring gently to mix.
7. Sprinkle mozzarella and Parmesan cheeses evenly over the top.
8. Bake for 20 minutes or until the cheese is bubbly and golden brown.

Mmm, the casserole comes out with a perfect blend of textures—tender spaghetti, juicy meatballs, and a crispy, cheesy top. Serve it straight from the oven with a side of garlic bread for the ultimate comfort meal.

Cheesy Tater Tot Casserole

Craving something cozy and comforting? You can’t go wrong with this cheesy tater tot casserole, a dish that’s as fun to make as it is to eat. Perfect for those nights when you want something hearty without the hassle.

Ingredients

• For the base:
  • 1 lb ground beef
  • 1 small onion, diced
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1 bag (32 oz) frozen tater tots
  • 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly.
2. In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft, about 5-7 minutes. Drain any excess fat.
3. Stir in the cream of mushroom soup, milk, 1 cup cheddar cheese, salt, and pepper until well combined. Tip: For extra flavor, try adding a dash of garlic powder.
4. Transfer the beef mixture to the prepared baking dish, spreading it out evenly.
5. Arrange the frozen tater tots in a single layer over the beef mixture. Tip: For a crispier topping, space the tater tots slightly apart.
6. Sprinkle the remaining 1/2 cup cheddar cheese over the tater tots.
7. Bake for 25-30 minutes, or until the cheese is bubbly and the tater tots are golden brown. Tip: Let it sit for 5 minutes before serving to allow the layers to set.

Kick back and enjoy the gooey cheese, crispy tater tots, and savory beef in every bite. Serve it with a side of sour cream or your favorite hot sauce for an extra kick.

Chicken Alfredo Pasta Casserole

So, you’re craving something creamy, cheesy, and utterly comforting, right? This Chicken Alfredo Pasta Casserole is your answer, combining all those cozy flavors into one bake-and-serve dish.

Ingredients

• For the pasta:
  • 12 oz fettuccine pasta
  • 1 tbsp olive oil
• For the chicken:
  • 2 cups cooked chicken, shredded
  • 1 tbsp Italian seasoning
• For the Alfredo sauce:
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • 1 1/2 cups grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Cook the fettuccine according to package instructions until al dente. Drain and toss with olive oil to prevent sticking.
3. In a large skillet over medium heat, melt the butter for the Alfredo sauce. Add the garlic and sauté for 1 minute until fragrant.
4. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low.
5. Gradually whisk in the Parmesan cheese until the sauce is smooth. Season with salt and pepper.
6. Combine the cooked pasta, shredded chicken, and Alfredo sauce in the prepared baking dish. Mix well.
7. Sprinkle the top evenly with mozzarella cheese.
8. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Let the casserole sit for 5 minutes before serving. Garnish with chopped parsley.

Mmm, the casserole comes out bubbling with a golden cheese crust, while the inside stays creamy and packed with flavor. Try serving it with a crisp green salad to balance the richness.

Ham and Cheese Potato Casserole

Let’s talk about a dish that’s as comforting as it is delicious—ham and cheese potato casserole. It’s the perfect blend of creamy, cheesy goodness with the hearty satisfaction of potatoes and ham. You’re going to love how simple it is to throw together for a cozy family dinner or a potluck with friends.

Ingredients

• For the casserole:
  • 4 cups peeled and diced potatoes
  • 2 cups diced ham
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onion
• For the sauce:
  • 2 cups milk
  • 1/4 cup all-purpose flour
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large pot, boil the diced potatoes for about 10 minutes, until just tender. Drain and set aside.
3. In the same pot, melt the butter over medium heat. Add the diced onion and cook until soft, about 5 minutes.
4. Whisk in the flour, salt, and pepper, cooking for 1 minute to remove the raw flour taste.
5. Gradually whisk in the milk, bringing the mixture to a simmer. Cook until thickened, about 5 minutes, stirring constantly.
6. Remove the pot from heat and stir in the shredded cheddar cheese until melted.
7. Add the boiled potatoes and diced ham to the cheese sauce, stirring to coat evenly.
8. Pour the mixture into the prepared baking dish and bake for 25 minutes, until bubbly and lightly golden on top.
9. Let the casserole sit for 5 minutes before serving to allow it to set.

Creamy, cheesy, and packed with flavor, this ham and cheese potato casserole is a crowd-pleaser. Serve it with a side of steamed green beans or a crisp salad for a complete meal that’s sure to satisfy.

Vegetable Lasagna Casserole

Even if you’re not a vegetarian, this vegetable lasagna casserole is a hearty dish that’ll make you forget all about meat. Packed with layers of noodles, veggies, and cheese, it’s comfort food at its finest.

Ingredients

• For the sauce:
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 28 oz canned crushed tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried basil
• For the filling:
  • 2 cups ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups spinach, chopped
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
• For assembling:
  • 9 lasagna noodles, uncooked
  • 1/4 cup water

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Stir in crushed tomatoes, salt, pepper, and basil. Simmer for 10 minutes, then remove from heat.
4. In a bowl, mix ricotta cheese, egg, and Parmesan cheese until well combined.
5. Spread 1 cup of the tomato sauce at the bottom of a 9×13 inch baking dish.
6. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the spinach, zucchini, and yellow squash, and 1/2 cup of mozzarella cheese.
7. Repeat the layers, ending with the remaining noodles and sauce. Sprinkle the remaining mozzarella cheese on top.
8. Pour water around the edges of the dish to help the noodles cook. Cover with foil and bake for 45 minutes.
9. Remove foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
10. Let the casserole sit for 10 minutes before serving to allow it to set.

Just out of the oven, this casserole is a melty, cheesy delight with a perfect balance of tender veggies and al dente noodles. Try serving it with a crisp green salad and garlic bread for a complete meal.

BBQ Chicken and Cornbread Casserole

Venturing into the world of comfort food, this dish combines the smoky flavors of BBQ chicken with the sweet, crumbly goodness of cornbread. It’s a hearty, satisfying meal that’s perfect for any night of the week.

Ingredients

• For the BBQ Chicken:
  • 2 cups shredded cooked chicken
  • 1 cup BBQ sauce
  • 1/2 cup diced onions
• For the Cornbread Topping:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 egg

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking of the casserole.
2. In a mixing bowl, combine the shredded chicken, BBQ sauce, and diced onions. Spread this mixture evenly at the bottom of a greased 9×13 inch baking dish.
3. In another bowl, whisk together the cornmeal, flour, baking powder, and salt for the cornbread topping.
4. Add the milk, melted butter, and egg to the dry ingredients. Stir until just combined; overmixing can make the cornbread tough.
5. Pour the cornbread batter over the BBQ chicken mixture, spreading it evenly with a spatula.
6. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Let the casserole cool for 5 minutes before serving. This allows the layers to set, making it easier to slice.

Nothing beats the contrast of the tender, saucy chicken with the crisp, sweet cornbread topping. Serve it with a side of coleslaw or a simple green salad for a complete meal that’s sure to impress.

Turkey and Stuffing Casserole

After a long day, you want something comforting, right? This Turkey and Stuffing Casserole is your answer—easy, hearty, and packed with flavor.

Ingredients

• For the casserole:
  • 2 cups cooked turkey, shredded
  • 1 cup stuffing mix
  • 1/2 cup chicken broth
  • 1/4 cup butter, melted
• For the topping:
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup crispy fried onions

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a baking dish.
2. In a large bowl, mix the shredded turkey, stuffing mix, chicken broth, and melted butter until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it evenly.
4. Sprinkle the shredded cheddar cheese evenly over the top.
5. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
6. Remove from the oven and sprinkle the crispy fried onions on top.
7. Return to the oven and bake for an additional 5 minutes, or until the onions are golden.

Golden and bubbly, this casserole is a crowd-pleaser with its creamy interior and crunchy topping. Serve it with a side of cranberry sauce for a festive touch.

Mini Meatloaf and Mashed Potato Casserole

After a long day, you want something comforting yet easy to whip up, right? This mini meatloaf and mashed potato casserole is your answer, combining classic flavors in a fun, shareable form.

Ingredients

• For the meatloaf:
  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup ketchup
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the mashed potatoes:
  • 2 large potatoes, peeled and cubed
  • 1/4 cup milk
  • 2 tbsp butter
  • 1/2 tsp salt
• For the topping:
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp chopped parsley

Instructions

1. Preheat your oven to 375°F and grease a muffin tin.
2. In a bowl, mix ground beef, breadcrumbs, ketchup, egg, salt, and pepper until well combined. Tip: Don’t overmix to keep the meatloaf tender.
3. Divide the mixture into the muffin tin, pressing down slightly. Bake for 20 minutes.
4. While the meatloaf bakes, boil potatoes in salted water until fork-tender, about 15 minutes. Drain.
5. Mash the potatoes with milk, butter, and salt until smooth. Tip: Warm the milk and butter first for fluffier mashed potatoes.
6. Remove the meatloaf from the oven. Top each with mashed potatoes, spreading gently.
7. Sprinkle cheese over the potatoes. Return to the oven for 5 minutes, or until cheese melts.
8. Garnish with parsley before serving. Tip: Let the casserole sit for 5 minutes for easier removal from the tin.

Velvety mashed potatoes and juicy meatloaf come together in this casserole, with a cheesy finish that’s irresistible. Serve these mini delights straight from the tin for a rustic touch or plate them up for a more formal dinner.

Cheesy Beef and Rice Casserole

You know those nights when you crave something hearty, cheesy, and downright comforting? This cheesy beef and rice casserole is your answer, packing all the flavors you love into one easy dish.

Ingredients

• For the beef mixture:
  • 1 lb ground beef
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the rice:
  • 2 cups cooked white rice
  • 1 cup beef broth
• For the cheese sauce:
  • 2 cups shredded cheddar cheese
  • 1/2 cup milk
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
• For topping:
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped green onions

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Tip: Drain excess fat for a lighter dish.
3. Add the diced onions, minced garlic, salt, and black pepper to the skillet. Cook for another 3 minutes until onions are soft.
4. Stir in the cooked rice and beef broth, mixing well. Remove from heat and set aside.
5. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux. Tip: Keep whisking to avoid lumps.
6. Gradually add the milk, continuing to whisk until the mixture thickens, about 3-4 minutes.
7. Remove the saucepan from heat and stir in the 2 cups of shredded cheddar cheese until melted and smooth.
8. Pour the cheese sauce over the beef and rice mixture, stirring to combine.
9. Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
10. Bake for 20 minutes, or until the cheese is bubbly and lightly golden. Tip: Let it sit for 5 minutes before serving for easier slicing.
11. Garnish with chopped green onions before serving.

Golden and gooey, this casserole is a crowd-pleaser with its rich cheese and savory beef. Try serving it with a crisp salad to balance the richness.

Pesto Chicken and Pasta Casserole

Hey, if you’re looking for a dish that’s both comforting and packed with flavor, this pesto chicken and pasta casserole is a game-changer. It’s the kind of meal that brings everyone to the table without you slaving away in the kitchen.

Ingredients

• For the pasta: 8 oz penne pasta, 1 tbsp olive oil
• For the chicken: 2 boneless, skinless chicken breasts, 1 tbsp olive oil, salt and pepper to taste
• For the pesto sauce: 1 cup basil leaves, 1/4 cup grated Parmesan cheese, 1/4 cup pine nuts, 2 garlic cloves, 1/2 cup olive oil, salt to taste
• For assembling: 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C). This ensures it’s hot enough to melt the cheese beautifully.
2. Cook the penne pasta according to package instructions until al dente, then drain and toss with 1 tbsp olive oil to prevent sticking.
3. Season the chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a pan over medium heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Let it rest before slicing.
4. For the pesto, blend basil, Parmesan, pine nuts, garlic, and salt in a food processor. Slowly add olive oil until the mixture is smooth.
5. In a large bowl, mix the cooked pasta, sliced chicken, and pesto sauce until everything is well coated.
6. Transfer the mixture to a baking dish. Top with mozzarella and Parmesan cheeses.
7. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let the casserole sit for 5 minutes before serving. This helps the layers set, making it easier to serve.

With its creamy pesto coating and tender chicken, this casserole is a hearty dish that’s perfect for a cozy night in. Try serving it with a side of garlic bread to soak up all the delicious flavors.

Sweet Potato and Black Bean Casserole

Kickstart your week with this hearty Sweet Potato and Black Bean Casserole that’s as nutritious as it is delicious. You’ll love how the flavors meld together, creating a comforting dish that’s perfect for any night of the week.

Ingredients

• For the base:
  • 2 large sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1/2 cup diced red onion
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F (190°C).
2. Toss the diced sweet potatoes with olive oil and salt, then spread them on a baking sheet. Roast for 25 minutes, or until tender.
3. While the sweet potatoes roast, mix the black beans, corn, red onion, cumin, and chili powder in a bowl. Tip: Letting this mixture sit for a few minutes helps the flavors blend.
4. Once the sweet potatoes are done, layer them at the bottom of a casserole dish. Top with the black bean mixture.
5. Sprinkle the shredded cheddar cheese over the top. Bake for 15 minutes, or until the cheese is bubbly and slightly golden.
6. Garnish with chopped cilantro before serving. Tip: For extra freshness, add a squeeze of lime juice.

Absolutely delightful, this casserole boasts a creamy texture from the sweet potatoes, a bit of crunch from the corn, and a smoky depth from the spices. Serve it with a side of avocado slices or a dollop of sour cream for an extra layer of flavor.

Chicken Enchilada Casserole

Zesty and full of flavor, this Chicken Enchilada Casserole is your next go-to comfort food. You’ll love how easy it is to throw together, especially on those busy weeknights.

Ingredients

• For the filling:
  • 2 cups shredded cooked chicken
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1/2 cup diced onions
  • 1 tsp ground cumin
  • 1 tsp chili powder
• For the sauce:
  • 2 cups red enchilada sauce
  • 1/2 cup sour cream
• For assembling:
  • 6 corn tortillas, cut into quarters
  • 2 cups shredded Mexican blend cheese
  • 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, black beans, corn, diced onions, cumin, and chili powder until well combined.
3. In another bowl, whisk together the enchilada sauce and sour cream until smooth.
4. Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish.
5. Arrange half of the tortilla quarters over the sauce, overlapping slightly.
6. Spread half of the chicken mixture over the tortillas, then drizzle with half of the remaining sauce.
7. Sprinkle 1 cup of the shredded cheese over the sauce.
8. Repeat the layers with the remaining tortillas, chicken mixture, sauce, and cheese.
9. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
10. Let the casserole sit for 5 minutes before serving. Garnish with chopped cilantro.

Yield: This casserole comes out perfectly layered with a creamy, cheesy top that’s irresistible. Try serving it with a side of avocado slices for an extra touch of freshness.

Broccoli Cheese and Rice Casserole

This Broccoli Cheese and Rice Casserole is the ultimate comfort food that’s both easy to make and incredibly satisfying. Perfect for those nights when you want something hearty without spending hours in the kitchen.

Ingredients

• For the casserole:
  • 2 cups cooked white rice
  • 3 cups fresh broccoli florets
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1 tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, mix the cooked rice, broccoli florets, cheddar cheese, milk, sour cream, butter, garlic powder, onion powder, salt, and pepper until well combined. Tip: For extra creamy texture, let the mixture sit for 5 minutes before baking.
3. Transfer the mixture to the prepared baking dish and spread it evenly. Tip: Pressing down lightly ensures the casserole holds together when served.
4. Bake in the preheated oven for 25 minutes, or until the top is lightly golden and the edges are bubbly. Tip: For a crispier top, broil for the last 2 minutes of baking.
5. Let the casserole cool for 5 minutes before serving.

Loaded with cheesy goodness and tender broccoli, this casserole is a crowd-pleaser that’s as versatile as it is delicious. Try serving it with a side of crusty bread or over a bed of greens for a lighter take.

French Toast Casserole with Cinnamon

Now, who doesn’t love waking up to the smell of cinnamon wafting through the house? This French Toast Casserole is your ticket to a cozy morning, combining the comfort of classic French toast with the ease of a bake-and-serve dish.

Ingredients

• For the casserole:
  • 1 loaf (16 oz) French bread, cut into 1-inch cubes
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
• For the cinnamon topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 cup cold unsalted butter, cut into small pieces

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Spread the cubed French bread evenly in the prepared baking dish.
3. In a large bowl, whisk together the eggs, milk, cream, granulated sugar, and vanilla extract until well combined.
4. Pour the egg mixture over the bread cubes, pressing down gently to ensure all pieces are soaked. Let it sit for 10 minutes to absorb.
5. For the topping, in a small bowl, mix the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
6. Sprinkle the cinnamon topping evenly over the soaked bread.
7. Bake for 45-50 minutes, or until the top is golden and the center is set. A toothpick inserted in the center should come out clean.
8. Let the casserole cool for 5 minutes before serving. This rest time helps the custard set further, making it easier to slice.

Golden and crisp on top with a soft, custardy center, this casserole is a dream. Serve it with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent breakfast.

Baked Ziti Casserole with Hidden Spinach

Did you know you can sneak veggies into your favorite comfort food without anyone noticing? This baked ziti casserole hides spinach so well, even picky eaters will ask for seconds.

Ingredients

• For the sauce:
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried basil
• For the casserole:
  • 12 oz ziti pasta
  • 2 cups fresh spinach, chopped
  • 15 oz ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Stir in crushed tomatoes, salt, pepper, and basil. Simmer for 10 minutes, stirring occasionally.
4. Meanwhile, cook ziti according to package instructions until al dente. Drain and return to the pot.
5. In a bowl, mix ricotta, egg, and Parmesan cheese. Fold in chopped spinach.
6. Combine the cooked ziti, ricotta mixture, and half of the tomato sauce in the pot. Stir gently to mix.
7. Transfer half of the ziti mixture to a greased 9×13 inch baking dish. Spread evenly.
8. Pour the remaining tomato sauce over the first layer, then top with the remaining ziti mixture.
9. Sprinkle mozzarella cheese evenly over the top.
10. Bake for 25 minutes, or until the cheese is bubbly and golden.

Velvety ricotta and melted mozzarella make every bite creamy, while the hidden spinach adds a fresh twist. Serve with a side of garlic bread for the ultimate comfort meal.

Summary

Unleash the joy of cooking with these 20 kid-friendly casserole recipes that promise ease and deliciousness in every bite! Perfect for busy families, these dishes are sure to become weeknight favorites. We’d love to hear which recipes your little ones adored—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest for other parents to discover!