25 Delicious and Healthy Casserole Recipes You Must Try

Healthy casseroles are a fantastic way to combine delicious flavors with nutritious ingredients, making mealtime both easy and satisfying. Here are 25 wholesome casserole recipes that will help you whip up meals that everyone will love, without compromising on health. From hearty vegetables to lean proteins, there’s a dish for every palate in this collection!

Quinoa Enchilada Casserole – Protein-packed quinoa layered with enchilada sauce and veggies.

This Quinoa Enchilada Casserole is a winning dish that combines the wholesome goodness of quinoa with the bold flavors of enchilada sauce and plenty of colorful veggies. It’s a hearty yet healthy option that everyone in the family will enjoy. This casserole is not only packed with protein but also offers a burst of flavors that make it a delightful meal for any night of the week.

Quick and simple to prepare, this recipe is perfect for busy weeknights. Layering the ingredients makes it easy to assemble, and the baking process brings everything together beautifully. Serve it up with some fresh cilantro and diced tomatoes for a pop of freshness!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cups enchilada sauce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup shredded cheese (cheddar or Mexican blend)
• Cilantro and diced tomatoes for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
3. In a large mixing bowl, combine cooked quinoa, black beans, corn, bell pepper, onion, cumin, chili powder, and 1 cup of enchilada sauce. Mix until well combined.
4. Spread half of the quinoa mixture in a greased baking dish. Layer half of the remaining enchilada sauce over it, then top with half of the cheese. Repeat the layers with the remaining quinoa mixture, enchilada sauce, and cheese.
5. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Garnish with cilantro and diced tomatoes before serving.

Sweet Potato Shepherd’s Pie – Ground turkey topped with mashed sweet potatoes and baked golden.

Sweet Potato Shepherd’s Pie is a comforting twist on the classic dish that combines the hearty flavors of ground turkey with creamy, mashed sweet potatoes. This recipe is not only healthy but also incredibly satisfying, making it a perfect choice for easy weeknight dinners. The sweetness of the potatoes balances beautifully with the savory turkey filling, creating a meal that warms the heart and delights the palate.

Making this dish is simple and straightforward, perfect for those busy evenings when you want something delicious without the fuss. Just layer your turkey filling in a baking dish, top it with fluffy sweet potato mash, and bake until golden. It’s a great way to incorporate healthy ingredients into your family dinners!

Ingredients

• 1 lb ground turkey
• 2 cups sweet potatoes, peeled and cubed
• 1 cup carrots, diced
• 1 cup peas
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chicken broth
• 2 tbsp olive oil
• 1/2 cup milk
• 1/4 cup shredded cheese (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, cooking until softened.
3. Add the ground turkey, carrots, thyme, salt, and pepper. Cook until the turkey is browned and the vegetables are tender. Stir in the peas and chicken broth, and let simmer for a few minutes.
4. Meanwhile, boil the sweet potatoes in a large pot until tender, about 15 minutes. Drain and mash the sweet potatoes with milk until smooth.
5. Spread the turkey mixture in a baking dish and top with the mashed sweet potatoes. Sprinkle cheese on top if desired.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown. Serve warm.

Broccoli Cheddar Rice Bake – Brown rice, broccoli, and light cheddar for a comforting classic.

This Broccoli Cheddar Rice Bake is a delightful dish that brings together the comforting flavors of brown rice, fresh broccoli, and light cheddar cheese. It’s a simple and wholesome meal that’s perfect for busy weeknights or as a side dish at family gatherings. The creamy texture and cheesy goodness make it a hit with both kids and adults alike.

Not only is this casserole easy to prepare, but it’s also a versatile option for those seeking healthier dinner ideas. Packed with nutritious ingredients, it’s an excellent choice for heart-healthy casseroles that don’t skimp on flavor. Plus, it fits nicely into various dietary needs, making it one of those go-to recipes for healthy meals that everyone can enjoy.

Ingredients

• 1 cup brown rice
• 2 cups vegetable broth
• 2 cups broccoli florets
• 1 cup light cheddar cheese, shredded
• 1/2 cup onion, diced
• 1 garlic clove, minced
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon paprika (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
3. Add the brown rice and vegetable broth to the saucepan. Bring to a boil, then reduce the heat, cover, and simmer for about 40 minutes or until the rice is tender.
4. While the rice is cooking, blanch the broccoli florets in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
5. Once the rice is cooked, mix in the blanched broccoli and half of the shredded cheddar cheese. Season with salt, pepper, and paprika if using.
6. Transfer the mixture to a greased baking dish. Top with the remaining cheddar cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Serve warm and enjoy!

Greek-Inspired Lentil Bake – Lentils, feta, olives, and spinach in a Mediterranean-inspired dish.

This Greek-Inspired Lentil Bake is a delightful blend of lentils, feta cheese, olives, and spinach, making it a hearty and nutritious meal that’s bursting with Mediterranean flavors. It’s simple to prepare, making it a great option for easy weeknight dinners or a healthy family gathering.

The combination of textures and tastes in this casserole is truly satisfying. The earthy lentils complement the creamy feta, while the olives add a briny punch that ties everything together. Plus, this dish is not only healthy but also a budget-friendly option perfect for fall. It fits nicely into the category of healthy casserole recipes for dinner, providing a filling meal without breaking the bank.

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, grated
• 2 cups spinach, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1 cup feta cheese, crumbled
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
3. Add the grated carrot and chopped spinach, cooking until the spinach wilts.
4. Stir in the lentils, cherry tomatoes, olives, oregano, salt, and pepper. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and let it simmer for 20-25 minutes, until the lentils are tender.
6. Transfer the lentil mixture to a greased baking dish. Top with crumbled feta cheese.
7. Bake for 15-20 minutes, until the cheese is slightly golden.
8. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.

Cauliflower Pizza Casserole – Pizza flavors in a crustless, veggie-filled cauliflower base.

If you love pizza but want to keep things light and healthy, the Cauliflower Pizza Casserole is the perfect solution. This dish captures all the classic flavors of pizza with a delicious twist, using a crust made from cauliflower instead of traditional dough. It’s packed with veggies and can be tailored to fit your favorite toppings, making it a fun and easy weeknight dinner option.

Not only is this casserole tasty, but it’s also simple to make. With just a few ingredients, you can whip up a hearty meal that satisfies your pizza cravings without the guilt. Plus, it’s a great way to sneak in some extra vegetables, making it a wonderful choice for healthy family dinners.

Ingredients

• 1 large head of cauliflower, grated
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 large eggs
• 1 tablespoon Italian seasoning
• 1 cup marinara sauce
• 1 cup pepperoni slices (or your favorite toppings)
• 1/2 cup bell peppers, diced
• 1/2 cup mushrooms, sliced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
2. In a large bowl, combine the grated cauliflower, mozzarella cheese, Parmesan cheese, eggs, Italian seasoning, salt, and pepper. Mix until well combined.
3. Spread the cauliflower mixture evenly in the prepared baking dish, creating a crust-like layer.
4. Bake the crust for 25-30 minutes, or until it’s golden brown and firm.
5. Remove from the oven and spread the marinara sauce over the crust. Top with pepperoni slices, bell peppers, mushrooms, and any additional toppings you like.
6. Return to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
7. Let it cool slightly before slicing and serving. Enjoy your healthy pizza casserole!

Zucchini Lasagna Bake – A low-carb twist on lasagna using thinly sliced zucchini as noodles.

Looking for a healthy and delicious dinner option? The Zucchini Lasagna Bake is the perfect solution! This dish offers a wonderful blend of flavors, with layers of zucchini standing in for traditional pasta noodles, making it a fantastic low-carb alternative. It’s simple to prepare and is sure to impress your family with its hearty taste and comforting texture.

This recipe is all about enjoying a classic favorite in a healthier way. The zucchini absorbs the flavors of the sauce, cheese, and seasonings, creating a satisfying meal that feels indulgent without the extra carbs. Ideal for busy weeknights or gathering with family, this dish is a great addition to your list of healthy easy casseroles!

Ingredients

• 3 medium zucchini, thinly sliced
• 2 cups marinara sauce
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix ricotta cheese, egg, oregano, garlic powder, salt, and pepper until well combined.
3. Spread a thin layer of marinara sauce on the bottom of a baking dish.
4. Layer half of the zucchini slices over the sauce, followed by half of the ricotta mixture and a sprinkle of mozzarella cheese.
5. Repeat the layers, ending with marinara sauce on top, and sprinkle with remaining mozzarella and Parmesan cheese.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and golden.
7. Let it cool for a few minutes before serving. Enjoy your healthy bake dinner!

Stuffed Bell Pepper Casserole – Deconstructed stuffed peppers with quinoa and ground chicken.

This Stuffed Bell Pepper Casserole is a delightful twist on a classic dish. It combines the flavors of tender bell peppers, savory ground chicken, and nutritious quinoa, creating a satisfying meal that’s both healthy and easy to prepare. With every bite, you’ll enjoy a burst of flavors that make it perfect for family dinners or meal prep for the week.

Not only is this recipe simple to whip up, but it also offers great versatility. You can easily customize it by adding your favorite vegetables or spices. This casserole is a wonderful addition to your collection of healthy casserole recipes for dinner, ensuring everyone leaves the table happy and full. Let’s get cooking!

Ingredients

• 4 large bell peppers, halved
• 1 pound ground chicken
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 can diced tomatoes (15 oz)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the ground chicken until browned. Add garlic powder, onion powder, paprika, salt, and pepper, stirring to combine.
3. In a separate pot, bring chicken broth to a boil. Add rinsed quinoa, reduce heat, and simmer covered for about 15 minutes until the liquid is absorbed.
4. In a large mixing bowl, combine cooked chicken, cooked quinoa, and diced tomatoes. Mix well.
5. Place the halved bell peppers in a baking dish and spoon the chicken-quinoa mixture into each half. If using cheese, sprinkle it on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until peppers are tender.
7. Garnish with fresh parsley before serving.

Kale and Sweet Potato Gratin – Layers of kale, sweet potatoes, and a creamy Greek yogurt sauce.

This Kale and Sweet Potato Gratin is a delightful combination of flavors and textures. The earthiness of sweet potatoes pairs beautifully with the robust taste of kale, all brought together by a creamy Greek yogurt sauce. It’s a comforting dish that manages to be healthy and satisfying, making it perfect for easy weeknight dinners.

Simple to prepare, this gratin is a great way to incorporate more veggies into your meals. Plus, it works wonderfully as a side dish or a main course. You’re not just feeding the family; you’re serving up a wholesome, low-cal family dinner that everyone will love.

Ingredients

• 2 large sweet potatoes, peeled and sliced thin
• 4 cups kale, stems removed and chopped
• 1 cup Greek yogurt
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 cup shredded cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine Greek yogurt, milk, garlic powder, onion powder, salt, and pepper until well blended.
3. In a greased baking dish, layer half of the sweet potato slices on the bottom. Top with half of the kale, then drizzle with half of the yogurt mixture.
4. Repeat the layers with the remaining sweet potatoes, kale, and yogurt mixture. If using cheese, sprinkle it on top.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the sweet potatoes are tender and the top is golden.
6. Let it cool for a few minutes before serving. Enjoy your healthy bake dinner!

Mushroom and Spinach Polenta Bake – Creamy polenta layered with mushrooms, spinach, and cheese.

This Mushroom and Spinach Polenta Bake is a comforting and hearty dish that’s perfect for any weeknight dinner. With creamy polenta layered with fresh spinach and sautéed mushrooms, it offers a delightful blend of flavors and textures. The addition of cheese adds a rich creaminess that elevates the dish, making it feel indulgent yet healthy.

Simple to prepare, this bake comes together quickly and is great for families seeking healthy meals for dinner. It’s an ideal choice for those looking to incorporate more vegetable casserole recipes into their rotation. Plus, it’s a great way to enjoy polenta, a versatile ingredient that lends itself well to various flavors.

Ingredients

• 1 cup polenta
• 4 cups vegetable broth
• 1 cup spinach, chopped
• 2 cups mushrooms, sliced
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a saucepan, bring vegetable broth to a boil. Gradually whisk in polenta, stirring continuously until thickened, about 5 minutes. Remove from heat and stir in half of the mozzarella cheese.
3. In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Then add mushrooms and cook until they are golden brown. Stir in the chopped spinach and cook until wilted. Season with salt and pepper.
4. In a baking dish, spread half of the polenta mixture, layer the mushroom and spinach mixture on top, and then add the remaining polenta. Top with the rest of the mozzarella and sprinkle with Parmesan cheese.
5. Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly. Let cool slightly before serving.

Eggplant Parmesan Casserole – Baked eggplant slices with marinara, mozzarella, and parmesan.

Eggplant Parmesan Casserole is a delightful dish that combines layers of tender eggplant slices with rich marinara sauce and gooey cheese. This recipe is perfect for those looking for healthier casserole recipes, as it offers a delicious way to enjoy vegetables while satisfying your cravings for comfort food. Every bite is a perfect balance of savory flavors that both kids and adults will love.

This dish is not only tasty but also simple to make. It’s an excellent choice for easy weeknight dinners healthy enough for the whole family. With minimal prep time and an oven doing most of the work, you’ll find this casserole becomes a go-to in your meal rotation.

Ingredients

• 2 medium eggplants, sliced into 1/4-inch rounds
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and sprinkle with garlic powder, oregano, salt, and pepper. Place them on a baking sheet and roast for about 20 minutes, or until slightly tender.
3. In a baking dish, spread a layer of marinara sauce on the bottom. Add a layer of roasted eggplant, followed by a layer of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
4. Bake for 30-35 minutes, or until the cheese is bubbly and golden brown. Garnish with fresh basil leaves before serving.

Buffalo Cauliflower Casserole – Spicy buffalo cauliflower baked with a creamy Greek yogurt sauce.

If you’re looking for a dish that combines spice and creaminess in a wholesome way, this Buffalo Cauliflower Casserole is a fantastic choice. With the bold flavors of buffalo sauce paired with the tang of Greek yogurt, every bite is a delightful experience. Plus, it’s simple to make, making it perfect for easy weeknight dinners or a healthy bake dinner option.

This casserole makes a great addition to your collection of healthy casserole recipes for dinner. It’s packed with nutrients while still packing a punch. Whether you’re a fan of vegetable casserole recipes or just looking for healthier casserole recipes, this one checks all the boxes!

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 cup buffalo sauce
• 1 cup Greek yogurt
• 1 cup shredded low-fat cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper until well coated.
3. Spread the seasoned cauliflower on a baking sheet and roast for about 20 minutes, or until tender and slightly golden.
4. In a separate bowl, mix the roasted cauliflower with buffalo sauce and Greek yogurt. Stir until the cauliflower is evenly coated.
5. Transfer the mixture to a baking dish and top with shredded cheese.
6. Bake in the oven for an additional 15 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and garnish with chopped green onions before serving.

Vegan Black Bean Enchilada Bake – Black beans, corn, and tortillas in a zesty enchilada sauce.

This Vegan Black Bean Enchilada Bake is a delicious and satisfying dish packed with flavor. The combination of black beans, corn, and tortillas drenched in zesty enchilada sauce creates a hearty meal that everyone will enjoy. It’s not only tasty but also simple to prepare, making it a great option for busy weeknights or a low cal family dinner.

This recipe is perfect for those looking for healthier casserole recipes that don’t skimp on flavor. The layers of goodness come together beautifully, offering a comforting and nutritious option for dinner. Plus, it’s a wonderful way to sneak in some extra veggies!

Ingredients

• 1 can black beans, rinsed and drained
• 1 cup corn, frozen or canned
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 cup diced bell peppers
• 1/4 cup chopped cilantro, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine black beans, corn, diced bell peppers, cumin, chili powder, and garlic powder.
3. Spread a thin layer of enchilada sauce at the bottom of a baking dish.
4. Layer four tortillas over the sauce, followed by half of the bean mixture and a bit more enchilada sauce.
5. Repeat the layering process with the remaining tortillas, bean mixture, and sauce.
6. Finish with a final layer of tortillas and pour any remaining enchilada sauce on top.
7. Bake in the oven for 25-30 minutes until heated through. Garnish with chopped cilantro before serving.

Caprese Quinoa Casserole – Tomatoes, mozzarella, and quinoa with a balsamic drizzle.

This Caprese Quinoa Casserole is a delightful twist on the classic Caprese salad, combining the earthy flavor of quinoa with the freshness of tomatoes and the creaminess of mozzarella. The balsamic drizzle adds a tangy depth that brings all the ingredients together. It’s a simple recipe, perfect for weeknight dinners or meal prep, making it a versatile choice for anyone looking for healthy dinner casseroles.

Not only is this dish nutritious, but it’s also a great way to get in some veggies while enjoying a comforting meal. Plus, you can easily customize it to include your favorite vegetables or proteins. Serve it as a hearty side or a main dish, and watch everyone go back for seconds!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup balsamic glaze
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until liquid is absorbed.
3. In a large mixing bowl, combine cooked quinoa, cherry tomatoes, mozzarella balls, and chopped basil. Season with salt and pepper.
4. Transfer the mixture to a baking dish and drizzle with balsamic glaze.
5. Bake in the preheated oven for 20-25 minutes, until the mozzarella is melted and slightly golden.
6. Remove from the oven, let cool slightly, and serve warm. Enjoy your healthy bake dinner!

Salmon and Asparagus Casserole – Wild salmon and asparagus baked with lemon and light cream.

This Salmon and Asparagus Casserole is a delightful and healthy option for dinner. The combination of wild salmon and fresh asparagus creates a dish that’s not only tasty but also packed with nutrients. The light cream and zesty lemon elevate the flavors, making each bite refreshing and satisfying. Perfect for a family meal, this casserole is both simple to prepare and sure to impress.

With its heart-healthy ingredients, this casserole fits right in with any collection of healthy meals for family dinners. It’s an ideal choice for those seeking easy weeknight dinners that are nutritious without sacrificing taste. Plus, this dish can be prepped ahead of time, making it a great candidate for your fall dinner recipes healthy gluten free list.

Ingredients

• 4 salmon fillets
• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• 1 cup light cream
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a baking dish, arrange the asparagus and drizzle with olive oil, seasoning with salt and pepper.
3. Place the salmon fillets on top of the asparagus.
4. In a bowl, mix the light cream, lemon juice, garlic powder, and Parmesan cheese. Pour the mixture over the salmon and asparagus.
5. Bake for 20-25 minutes or until the salmon is cooked through and flakes easily with a fork.
6. Garnish with fresh parsley before serving.

Thai Peanut Noodle Casserole – Rice noodles baked in a creamy peanut sauce with veggies.

This Thai Peanut Noodle Casserole is a delightful blend of flavors and textures. The creamy peanut sauce coats the rice noodles perfectly, making each bite rich and satisfying. With the addition of colorful veggies, this dish is not only tasty but also visually appealing.

It’s a simple recipe that’s great for busy weeknights, providing a healthy bake dinner option that the whole family will love. The flavors are bold, and the dish is a fantastic choice for anyone looking for healthy meals for family dinners.

Ingredients

• 8 ounces rice noodles
• 1 cup creamy peanut butter
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 2 cups mixed vegetables (bell peppers, carrots, broccoli)
• 1/4 cup chopped peanuts (for topping)
• Fresh cilantro (for garnish)
• 2 cups vegetable broth

Instructions

1. Preheat your oven to 350°F (175°C) and cook the rice noodles according to package instructions. Drain and set aside.
2. In a large bowl, mix together peanut butter, soy sauce, sesame oil, honey, and vegetable broth until smooth.
3. Add the cooked noodles and mixed vegetables to the sauce and toss to combine thoroughly.
4. Transfer the mixture to a greased baking dish and spread evenly. Top with chopped peanuts.
5. Bake for 25-30 minutes, until heated through and slightly bubbly. Garnish with fresh cilantro before serving.

Chicken Broccoli Alfredo Bake – Lightened-up Alfredo sauce with chicken and broccoli.

This Chicken Broccoli Alfredo Bake is a delicious twist on a classic favorite. The lightened-up Alfredo sauce pairs wonderfully with tender chicken and fresh broccoli, creating a dish that’s both creamy and satisfying. Perfect for an easy weeknight dinner, this casserole is sure to please the whole family, even picky eaters!

With just a few simple ingredients and straightforward steps, you’ll have a wholesome meal that doesn’t compromise on flavor. This dish is packed with protein and veggies, making it a great choice for those seeking healthier options without sacrificing taste. Plus, it’s an easy way to incorporate chicken and broccoli into your family’s diet!

Ingredients

• 2 cups cooked rotini pasta
• 1 pound cooked chicken breast, shredded
• 2 cups broccoli florets, steamed
• 1 cup low-fat milk
• 1 cup low-sodium chicken broth
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cooked pasta, shredded chicken, and steamed broccoli.
3. In a saucepan over medium heat, heat olive oil and sauté garlic until fragrant. Add in low-fat milk, chicken broth, and Italian seasoning, stirring until well combined. Season with salt and pepper.
4. Pour the sauce over the pasta mixture, then add Parmesan cheese and mix until everything is evenly coated.
5. Transfer the mixture to a greased baking dish and top with shredded mozzarella cheese.
6. Bake for 25-30 minutes until the cheese is bubbly and golden brown.
7. Let cool for a few minutes before serving. Enjoy!

Roasted Veggie Farro Bake – Nutty farro with roasted vegetables and a sprinkle of parmesan.

This roasted veggie farro bake is a delightful blend of flavors and textures. The nuttiness of farro pairs beautifully with a variety of roasted vegetables, creating a dish that’s both hearty and satisfying. Topped with a sprinkle of parmesan, it adds a rich flavor that elevates the entire bake. It’s simple to make, making it perfect for busy weeknight dinners or meal prep for the week ahead.

This dish is not only delicious but also fits perfectly into healthy meal plans. Farro is a great source of fiber, and the colorful vegetables provide essential vitamins and minerals, making it a wonderful choice for those looking for cheap healthy fall meals. Whether you’re searching for healthy casserole recipes for dinner or easy weeknight dinners healthy, this recipe checks all the boxes!

Ingredients

• 1 cup farro
• 2 cups vegetable broth
• 2 cups mixed vegetables (zucchini, bell peppers, carrots, etc.)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup grated parmesan cheese
• Fresh parsley for garnishing

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cook the farro: In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, cover, and simmer for about 25 minutes or until tender.
3. Prepare the vegetables: Toss mixed vegetables with olive oil, garlic powder, oregano, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, or until tender.
4. Combine: In a large bowl, mix the cooked farro with the roasted vegetables. Transfer to a baking dish and sprinkle with parmesan cheese.
5. Bake: Return to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
6. Serve: Garnish with fresh parsley before serving. Enjoy your healthy veggie farro bake!

Lemon Herb Turkey and Rice Bake – Turkey and brown rice with a zesty lemon herb sauce.

This Lemon Herb Turkey and Rice Bake is a delightful dish that brings together tender turkey and wholesome brown rice, all enveloped in a zesty lemon herb sauce. The bright flavors of lemon combined with fresh herbs make this casserole a refreshing option for any healthy meal. It’s straightforward to prepare, making it a fantastic choice for busy weeknights or family dinners.

Not only is this recipe packed with nutrients, but it also provides a wonderful balance of protein and grains. Plus, it’s versatile enough to pair with your favorite vegetables or a simple side salad. Perfect for those looking for easy healthy casseroles, this dish promises satisfaction without the guilt!

Ingredients

• 1 pound ground turkey
• 1 cup brown rice, uncooked
• 2 cups low-sodium chicken broth
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1 tablespoon lemon zest
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground turkey over medium heat until browned. Add the onion and garlic, cooking until the onion is translucent.
3. Stir in the uncooked brown rice, chicken broth, lemon juice, lemon zest, thyme, oregano, salt, and pepper. Bring to a boil.
4. Transfer the mixture to a greased baking dish. Cover with foil and bake for 45 minutes.
5. Remove the foil, sprinkle cheese on top if desired, and bake for an additional 15 minutes until the cheese is melted and bubbly.

Spinach Artichoke Quinoa Casserole – A quinoa bake inspired by spinach artichoke dip.

This Spinach Artichoke Quinoa Casserole is a delightful twist on the classic spinach artichoke dip. It combines fluffy quinoa with creamy artichokes and fresh spinach, all baked to perfection. The result is a rich, savory dish that’s not only tasty but also packed with nutrients.

This recipe is simple to make and perfect for weeknight dinners. It comes together quickly, making it an excellent choice for busy families looking for healthy meals. Plus, it’s gluten-free, vegetarian, and will please even the pickiest eaters!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1 cup Greek yogurt
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the quinoa is fluffy.
3. In a large bowl, mix together the cooked quinoa, artichokes, spinach, Greek yogurt, and half of the mozzarella cheese. Season with garlic, onion powder, salt, and pepper.
4. Transfer the mixture to a greased baking dish. Top with the remaining mozzarella and Parmesan cheese.
5. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
6. Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.

Egg White and Veggie Breakfast Casserole – Egg whites with bell peppers, spinach, and onions.

This Egg White and Veggie Breakfast Casserole is a delicious way to kickstart your day! Packed with fresh bell peppers, spinach, and onions, it’s light yet satisfying, making it a perfect choice for a healthy breakfast. The flavors blend beautifully, giving you a savory dish that’s simple to whip up, especially during busy mornings.

Whether you’re meal prepping for the week or looking for a quick breakfast option, this casserole is a great fit. It’s not only great for families but also an ideal dish for anyone interested in healthier casserole recipes. Let’s get to the ingredients and instructions!

Ingredients

• 8 large egg whites
• 1 cup bell peppers, chopped (any color)
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 1/2 cup low-fat milk
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup shredded low-fat cheese (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, whisk together the egg whites and milk. Add the garlic powder, salt, and pepper.
3. Stir in the chopped bell peppers, spinach, and onion until everything is well combined.
4. Pour the mixture into the prepared baking dish. If using cheese, sprinkle it on top.
5. Bake for 25-30 minutes, or until the casserole is set and lightly golden on top.
6. Allow to cool slightly before slicing and serving. Enjoy your healthy start to the day!

Cabbage Roll Casserole – Deconstructed cabbage rolls with ground turkey and brown rice.

Cabbage Roll Casserole is a delicious twist on traditional cabbage rolls. This deconstructed version combines ground turkey, brown rice, and a delightful mix of spices, all layered under a hearty tomato sauce. The flavors meld beautifully, creating a comforting dish that’s perfect for family dinners or meal prep.

This recipe is simple to make, making it a great choice for easy weeknight dinners. It’s packed with healthy ingredients, ensuring your meal is both nourishing and satisfying. Plus, it’s a fun way to enjoy all the flavors of cabbage rolls without the fuss of rolling them!

Ingredients

• 1 pound ground turkey
• 1 cup cooked brown rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 can (15 oz) tomato sauce
• 1 cup chopped cabbage
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, cook the ground turkey over medium heat until browned. Add the onion and garlic, cooking until the onion is translucent.
3. Stir in the paprika, Italian seasoning, cooked brown rice, and chopped cabbage. Combine well, then season with salt and pepper.
4. Spread the mixture into a greased baking dish and pour the tomato sauce over the top.
5. Sprinkle shredded mozzarella cheese on top, then cover with foil.
6. Bake for 25-30 minutes, removing the foil for the last 10 minutes to let the cheese brown.
7. Serve warm and enjoy your healthy, delicious casserole!

Tex-Mex Black Bean Quinoa Bake – Spicy black beans, quinoa, and a light cheese topping.

This Tex-Mex Black Bean Quinoa Bake is a delicious and wholesome dish that’s perfect for a cozy dinner. With spicy black beans, nutritious quinoa, and a light cheese topping, it delivers a satisfying and flavorful experience. It’s simple to prepare, making it a great option for busy weeknights or when you want to impress guests with a healthy meal.

This bake is packed with protein and fiber, making it a heart-healthy choice that doesn’t skimp on taste. The blend of spices and textures will make it a favorite for everyone at the table. Plus, it’s a fantastic way to incorporate more plant-based dishes into your meal rotation. Enjoy it as a side or as a main course for a fulfilling dinner!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup corn (fresh or frozen)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or a blend)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. In a large mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, corn, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well.
4. Transfer the mixture into a greased baking dish. Top with shredded cheese.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
6. Remove from oven and let cool slightly. Garnish with fresh cilantro before serving.

Mediterranean Chickpea Bake – Chickpeas, olives, and spinach in a tomato-based sauce.

This Mediterranean Chickpea Bake is a delightful dish packed with flavor and nutrition. The combination of chickpeas, olives, and spinach in a rich tomato-based sauce creates a satisfying meal that’s not only delicious but also healthy. It’s a breeze to prepare, making it a great option for easy weeknight dinners healthy enough for the whole family.

With its vibrant ingredients, this dish is perfect for those looking for healthy casserole recipes for dinner. The flavors meld beautifully, offering a hearty meal that pairs wonderfully with whole-grain bread or a side salad. Plus, it can easily fit into cheap healthy fall meals, providing a heart-healthy option that’s both filling and budget-friendly.

Ingredients

• 2 cups cooked chickpeas (canned or cooked from dry)
• 1 cup spinach, chopped
• 1 cup black olives, pitted and sliced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine cooked chickpeas, chopped spinach, sliced olives, and diced tomatoes.
3. Add garlic powder, onion powder, oregano, paprika, salt, and pepper. Drizzle with olive oil and mix well.
4. Transfer the mixture to a baking dish and spread it evenly.
5. Bake in the preheated oven for about 25-30 minutes, until heated through and slightly bubbly.
6. Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

Butternut Squash and Sage Lasagna – Layers of butternut squash, ricotta, and sage.

This Butternut Squash and Sage Lasagna is a delightful twist on a classic dish. With layers of tender butternut squash, creamy ricotta, and aromatic sage, it brings a warm, comforting flavor that’s perfect for fall. It’s simple enough for a weeknight dinner yet impressive enough to serve at gatherings.

The combination of sweet squash and savory sage creates a delicious balance, making it a hit even with those who might not typically enjoy squash. Perfect for a healthy family dinner or a cozy meal with friends, this lasagna is a fantastic choice for anyone looking to incorporate more vegetable casserole recipes into their diet.

Ingredients

• 9 lasagna noodles
• 2 cups butternut squash, peeled and diced
• 1 teaspoon olive oil
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup fresh sage, chopped
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a pan, heat olive oil over medium heat, add the butternut squash, and sauté until tender, about 8-10 minutes. Season with salt and pepper.
4. In a bowl, mix ricotta cheese, egg, sage, and half of the Parmesan cheese. Season with salt and pepper.
5. Spread a layer of marinara sauce on the bottom of a baking dish. Layer 3 lasagna noodles, half of the ricotta mixture, half of the sautéed squash, and a layer of marinara sauce. Repeat the layers once more, finishing with noodles and sauce on top.
6. Sprinkle with mozzarella and remaining Parmesan cheese.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until bubbly and golden.
8. Let it cool for a few minutes before slicing. Serve warm and enjoy!

Pesto Zoodle Casserole – Zucchini noodles baked with pesto, cherry tomatoes, and mozzarella.

Pesto Zoodle Casserole is a delightful dish that combines the fresh flavors of zucchini noodles with the rich taste of pesto, juicy cherry tomatoes, and gooey mozzarella. This recipe is not only tasty but also simple to make, making it a great option for busy weeknights. You’ll love how the colorful ingredients come together to create a vibrant and healthy meal!

This casserole is perfect for those looking for heart-healthy casseroles that are also family-friendly. It’s a great way to sneak more vegetables into your diet while still enjoying the comforting nature of a baked dish. Serve it as a main course or a side dish alongside your favorite protein for a complete meal.

Ingredients

• 4 medium zucchinis, spiralized
• 2 cups cherry tomatoes, halved
• 1 cup basil pesto
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the spiralized zucchini, cherry tomatoes, basil pesto, garlic powder, salt, and pepper. Mix well to ensure the zucchini is evenly coated.
3. Transfer the mixture to a greased baking dish. Top with shredded mozzarella and Parmesan cheese.
4. Bake in the preheated oven for about 25-30 minutes until the cheese is bubbly and golden and the zucchini is tender.
5. Let cool slightly before serving. Enjoy your healthy, cheesy, and flavorful casserole!