Who says stuffing is just for Thanksgiving? I love using it all through the colder months, as there’s just something so comforting about warm, savory stuffing. It’s the perfect vehicle for this casserole, which combines shredded chicken, fresh broccoli, and a creamy chicken sauce into a perfectly pleasing bite!

Shortcuts Save Meals!

I don’t know about you, but winter is one of my busiest times of the year. Between holiday events and family celebrations, work deadlines, and community service, there aren’t many nights we can all sit down to a meal together. And when we do, I certainly don’t have time to spend hours in the kitchen!

This meal uses several shortcuts which make it easy to cook (preventing me from ordering out yet again!) Here are ways this meal is made easy:

• Store-bought stuffing mix: sure, you can make your own with dried bread and all, but that’s a labor of love I rarely have time for. I use Stove Top Cornbread stuffing in this recipe, but any flavor and kind will do.
• Rotisserie chicken: If you’ve never found yourself 9-deep in a line at Costco or Sam’s Club, waiting for the fresh rotisserie chickens, then what are you even doing with your life? Seriously, it’s a whole THING. Now, my local grocery store has them too, and they are easy to get and use in all sorts of recipes. So pick one or two up next time you’re out shopping. AND in the refrigerated section near the deli, they even have cartons of rotisserie chicken that they’ve already shredded for you, so look or ask for that, too!
• Pre-chopped or frozen broccoli: Many grocery stores sell pre-cut fruits and veggies as a great way to help you save time. Or you can buy a bag of frozen broccoli florets and use those. There’s no shame in not doing everything yourself!

What’s your favorite cooking shortcut?

Ingredients for Easy Chicken Stuffing Casserole

Gather these ingredients together to make your chicken casserole with stuffing:

• Stuffing Mix- any flavor or brand will do
• Chicken stock or chicken broth
• Butter
• Cream of Mushroom soup
• Milk
• Sour cream or plain Greek yogurt
• Poultry seasoning
• Shredded rotisserie chicken
• Chopped broccoli florets
• Shredded Colby Jack cheese

You can find the detailed amounts and directions in the recipe card at the bottom of the post!

How to make Chicken Broccoli Stuffing Casserole

This recipe is so easy to make, you’ll have dinner on the table in less than an hour!

1. First, preheat the oven to 375 degrees F and prepare a 9 X 13-inch pan or casserole dish by spraying it with cooking spray.
2. Next, prepare the stuffing by bringing the chicken stock to a boil along with the butter in a medium saucepan over medium heat. Turn off the heat and add the stuffing mix. Stir to coat and let it sit for at least 5 minutes.
3. In a large bowl, whisk together the cream of mushroom soup, milk, sour cream, and poultry seasoning.
4. Add the chicken, broccoli, and cheese. Stir until well combined. Place the mixture into the prepared baking dish, then evenly distribute the stuffing over the top.
5. Bake uncovered in the preheated oven for 30 minutes.

That’s it! You’ll have a delicious, comforting meal on the table for all to enjoy!

FAQs

What additions can I make to this stuffing recipe?

I didn’t use salt or black pepper as I find it to have plenty of flavor, but you can add some if you like. You could also substitute green beans instead of broccoli, and use a different cheese if you prefer.

If you’re out of Cream of Mushroom Soup, any “Cream of…” soup will work just fine! I actually really like using Cream of Celery soup.

I also love to serve this with my Cranberry Sauce. And if you need to use up some leftover turkey after a holiday meal, use that instead of shredded chicken!

Should I cover this with foil when baking?

Stuffing casserole with chicken doesn’t need to be covered, but you can if you prefer. It can help keep the stuffing more moist and prevent over-browning, but I prefer the top to have a bit of a crunch.

How do I store leftover Chicken and Stuffing Casserole?

Once cooled to room temperature, cover the leftover stuffing casserole tightly with plastic wrap/aluminum foil or transfer them to an airtight container and store in the fridge for 4-5 days. Reheat individual portions in the microwave, or you could put the whole thing in the oven at 325 degrees until warmed through.

Can I freeze this casserole?

Yes, you can freeze it in an airtight container for up to 3 months. Reheat in the oven covered with foil until warmed through.

More Casserole Recipes

I love making casseroles for quick and easy family meals, or to bring to potlucks! Here are some of my favorite recipes:

• Chicken Alfredo Casserole: Penne pasta is smothered in a homemade roasted garlic Alfredo sauce and topped with cheese and a crispy breadcrumb topping.
• Turkey Noodle Casserole: What better way to reuse those cherished leftovers than with a great recipe for a steaming, creamy, and utterly satisfying casserole?
• Zucchini Casserole: With a combination of tender zucchini, aromatic onion, and a cheesy Bisquick topping, this casserole is the perfect meal anytime, but especially for these hot summer months.
• 20-minute Chili Casserole: With canned tomatoes and canned chili from your well-stocked “Cantry” plus two other ingredients, you can have a tasty dinner on the table in less than half an hour!
• Chicken Cordon Bleu Casserole: This casserole has plenty of protein, tender egg noodles, and deliciously gooey cheese, making this easy recipe perfect for those busy weeknights when you need to fuel your family!
• Dutch Oven Chicken: ok, so this is anything BUT a casserole, yet it is a one-pot meal that’s easy to make and a recipe you know the whole family will love to eat.
• Tuna Noodle Casserole: if you were a child of the 70’s as I was, this recipe was a staple that we had every week. It’s quick, easy, and saves you pennies, too!

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Chicken and Stuffing Casserole

Need an easy meal that's also satisfying? Make a Chicken and Stuffing Casserole with rotisserie chicken and on the table in less than an hour! Plus, those comforting flavors make it a family favorite!

Course Dinners

Cuisine American

Keyword Chicken and Stuffing Casserole

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 521kcal

Author Lynne Feifer

Ingredients

• 6 ounces stuffing mix I use Stove Top Cornbread, but any flavor and kind will do
• 1 ½ cup chicken stock or broth
• 2 tablespoons butter
• 10.5 ounces Cream of Mushroom Soup
• 1 cup milk
• 8 ounces sour cream can substitute Greek yogurt
• 1 teaspoon poultry seasoning
• 3 cups shredded rotisserie chicken
• 2 cups chopped broccoli florets
• 1 ½ cups shredded Colby/Jack cheese

Instructions

• Preheat oven to 375°F, and prepare a 9 X 13-inch pan by spraying it with cooking spray.
• Prepare the stuffing by bringing the chicken stock to a boil along with the 2 tablespoons of butter in a medium saucepan over medium heat. Turn off heat and add stuffing mix. Stir to coat and allow to sit for at least 5 minutes.
• In a large bowl, whisk together the cream of mushroom soup, milk, sour cream, and poultry seasoning.
• Add the chicken, broccoli, and cheese. Stir until well combined. Place mixture into the prepared baking dish. Evenly distribute the stuffing over the top.
• Bake for 30 minutes.

Notes

• I don’t feel the need to add any salt or pepper to this recipe as I’ve found it’s salty enough, but feel free to add to taste if you’d like.
• I love to serve this with my homemade Cranberry Sauce. 

Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 33g | Protein: 34g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 1189mg | Potassium: 719mg | Fiber: 2g | Sugar: 7g | Vitamin A: 962IU | Vitamin C: 28mg | Calcium: 368mg | Iron: 2mg

The post Chicken and Stuffing Casserole appeared first on 365 Days of Baking.

Do you plant squash in your garden? If so, this Southern Squash Casserole Recipe is a great way to enjoy the “fruits” of your labor! It’s easy to prepare, the fresh squash filling is delicious, and the buttery crackers on top give it the perfect crunch!

While this classic casserole is typically made as a side dish, the squash is filling enough that you could certainly make this as a main dish with a green salad and some crusty bread on the side.

Looking for a main dish option with yellow squash? Try this crustless Squash Quiche! You can serve it for dinner and it will be a great addition to a brunch or breakfast menu, too.

Want an easier way to prepare this vegetable as a side dish? Make Roasted Yellow Squash. A few simple ingredients is all you need!

Ingredients for Squash Casserole

This Yellow Squash Casserole is full of fresh ingredients for maximum flavor. Here’s what you need to make it:

• Sliced yellow summer squash (you can also use half yellow squash and half zucchini)
• Small onion
• Garlic cloves, minced
• Water
• Ritz crackers, crumbled
• Shredded cheddar cheese (I prefer sharp cheddar cheese but any will do)
• Dried parsley
• Large egg
• Milk
• Unsalted Butter
• Freshly chopped basil
• Dried oregano
• Kosher salt
• Freshly ground black pepper

The ingredient list with exact amounts can be found in the recipe card below, so make sure to check it out!

How to make this Fresh Yellow Squash Casserole

This casserole is so easy to put together! Slice up your squash ahead of time to make the process even quicker!

1. First, preheat oven to 400°F, then prepare a 1 1/2 qt. oven-safe casserole dish by spraying it with nonstick cooking spray. You can also use an 8×8-inch baking dish, but you won’t fill it all the way full.
2. Add the sliced squash, onion, garlic, and water to a large skillet. Cover and cook over medium heat for about 5 minutes until the squash and onions are slightly tender. Drain well and put them into a large bowl.
3. In a separate small bowl, whisk together the beaten egg and milk. Add the egg mixture to the squash mixture.
4. In a medium bowl, combine the crushed crackers, cheese, parsley, and 1 tablespoon of melted butter. Mix well. The crackers will still appear somewhat dry. Add half of this cracker mixture to the large bowl with the squash. Reserve the rest for the topping.
5. Add the remaining two tablespoons of butter, basil, oregano, salt, and pepper to the bowl of squash and mix until well combined. Pour the contents into the prepared baking dish.
6. Sprinkle the remaining cheese and the cracker mixture evenly over the top, and bake uncovered for 25 minutes, or until heated throughout. cheese is melted, and the topping is golden brown.

Recipe Notes

• Feel free to make more or less of the topping. I like a lot of buttery crunch on top of my squash casserole. More crispy cracker crunch= more yumminess! If you don’t have crackers, you can try Panko bread crumbs.
• If your cracker crumbs are browning too quickly you can cover the casserole with a sheet of aluminum foil.
• You can add a protein such as cooked chicken to this to make it a complete meal and even more filling.
• Use crushed cornflakes instead of crackers for a gluten-free version!

FAQS

Can I use frozen squash in this dish?

Yes, just cook and drain them as noted in the recipe to get rid of any excess water. You don’t want a runny casserole!

What’s the best way to slice squash?

You can slice squash by hand with a sharp knife and cutting board, but I highly recommend using a mandolin to slice it. It saves time and is so easy to use!

How thick should I slice the squash for Yellow Squash Casserole?

I recommend slices about ¼-inch thick. Try to make them as uniform in thickness as possible so the casserole cooks evenly.

Why is my casserole watery?

This happens if you have too much liquid in the recipe. Make sure to drain your squash well after cooking them. It can also happen if your squash is sliced too thinly and starts to break down.

How do I store leftover squash casserole?

You can store any leftovers in an airtight container in the fridge once they cool to room temperature. The casserole will last for up to 3 days. Reheat your casserole in the microwave for individual portions, or reheat a large amount in a baking dish covered with foil in the oven until warm throughout.

Can I freeze the Summer Squash Casserole?

I don’t recommend freezing this, as the squash will release water into the casserole when thawed, and it will get a bit mushy. The cracker topping also will not hold up through the thawing process.

Need to Use Up Your Squash? Try one of These Squash Recipes:

I love all the summer vegetables, so I’ve put together a bunch of recipes to make good use of all your squash varieties in particular. Give one of these a shot next time:

• Roasted spaghetti squash and sausage come together for an easy dinner. Seasoned with garlic and Italian herbs, Sausage Spaghetti Squash is a flavorful family favorite!
• Roasted Butternut Squash makes a simple and flavorful side dish for your meals! Tossed in fresh herbs like sage and thyme, cubes of butternut squash turn out perfectly tender on the inside with nice crisp edges. 
• Roasted Butternut Squash and Chicken Ravioli is a dinner recipe that is perfect for the Fall. This homemade ravioli is made of roast butternut squash and shredded chicken tucked into wonton wrappers, then covered in a garlic alfredo sauce!
• Enjoy the flavors of all with this easy Roasted Acorn Squash recipe! Tossed with olive oil and fragrant spices, and served with goat cheese and pomegranate arils, this is the perfect side dish to share with your family and friends! 
• Butternut Spinach Multi-Grain Medley – roasted butternut squash, sautéed spinach and onion, and pomegranate arils tossed with multi-grain rice make this colorful Fall side dish perfect for your dinner table.

More Casseroles You’ll Love

I’m all about casseroles for an easy weeknight meal. Here are some of my favorites:

• Turkey Noodle Casserole
• Taco Casserole
• Mexican Breakfast Casserole
• Chicken and Broccoli Casserole
• 20-Minute Chili Casserole

Which one will you make next?

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Yellow Squash Casserole

Yellow Squash Casserole is a comforting side dish full of fresh, savory flavor. Tender yellow squash with garlic, onions, herbs, and lots of cheese make the perfect casserole to serve with any main dish.

Course Side Dish

Cuisine American

Keyword Squash Casserole

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 255kcal

Author Lynne Feifer

Ingredients

• 3 cups sliced yellow squash can also use zucchini or a combination of both
• 1 small onion
• 2 cloves garlic minced
• 2 tablespoons water
• 18 Ritz Crackers crumbled
• ½ cup shredded cheddar cheese
• 2 teaspoons dried parsley
• 1 large egg lightly beaten
• 6 tablespoons milk (1/4 cup + 2 tablespoons)
• 3 tablespoons butter melted and divided
• 2 teaspoons freshly chopped basil
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Instructions

• Preheat oven to 400°F, and prepare a 1 1/2 qt. baking dish by spraying it with cooking spray. *See note.
• In a large skillet, combine the sliced squash, onion, garlic and water. Cover and cook over medium heat for about 5 minutes until squash and onions are slightly tender. Drain well and put into a large bowl.
• In a small bowl, whisk together the beaten egg and milk. Add to squash mixture.
• In a medium bowl, combine the crushed crackers, cheese, parsley and 1 tablespoon of melted butter. Mix well. Crackers will still appear somewhat dry. Add half of the mixture to the large bowl with the squash.
• Add the remaining two tablespoons of butter, basil, oregano, salt and pepper to the bowl of squash and mix until well combined. Pour contents into the prepared baking dish.
• Sprinkle the remaining cheese and cracker mixture evenly over the top, and bake for 25 minutes.

Notes

• *You can use an 8 X 8-inch baking dish which holds a total of 2.6 quarts, but it will probably only be ⅓ full, so don’t panic.
• Zucchini can be substituted for the yellow squash, or you can use a combination of both if you’d like. 

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 15g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 599mg | Potassium: 340mg | Fiber: 2g | Sugar: 5g | Vitamin A: 686IU | Vitamin C: 16mg | Calcium: 183mg | Iron: 1mg

The post Yellow Squash Casserole appeared first on 365 Days of Baking.

Casserole recipes are a large part of my weekly menu rotation. They are so easy to throw together and there are so many different varieties! This easy chicken cordon bleu casserole is a great way to use up leftover ham and chicken, or grab a rotisserie chicken on the way home from work!

What is Chicken Cordon Bleu?

This traditional dish is made from skinless chicken breasts pounded thin, wrapped around deli ham and cheese, then coated with crunchy golden breadcrumbs and baked.

The phrase cordon bleu literally means “blue ribbon”. While it’s a throwback to the ribbons French chevaliers would wear, we often refer to something delicious and memorable as a “blue ribbon” dish. When done right, Chicken Cordon Bleu definitely fits that description!

Ingredients for Cordon Bleu Casserole

This ham and chicken casserole only requires a handful of simple ingredients so you can make this anytime! Here’s what you need:

• Egg noodles– this is the base of the casserole.
• Cream of Chicken Soup– I use the low-sodium variety.
• Milk– use whole or 2% for this recipe.
• Swiss Cheese, grated– use Provolone, Havarti, or Mozzarella cheese if you don’t like Swiss.
• Sour cream– I recommend the full-fat variety.
• Dijon mustard– for flavor.
• Cooked chicken- use leftover shredded chicken or cut cooked chicken into bite-sized pieces.
• Ham steak, cut into bite-sized pieces.

For the topping

• Butter– melted
• Panko breadcrumbs– for crunch
• Grated Parmesan cheese– helps the topping stay together as it melts.
• Dried Parsley– a touch of this herb makes the flavor shine!

Review the recipe card below for detailed instructions and ingredient amounts.

How to make Chicken Cordon Blue Casserole

This casserole recipe has just a few easy steps!

1. First, preheat the oven to 350 degrees F. Prepare a 9×13-inch baking dish by coating it with nonstick cooking spray.
2. Cook the noodles according to the package directions for al dente, or still a bit firm. Drain the noodles and set them aside.
3. In a large bowl, mix together the cream of chicken soup, milk, grated Swiss cheese, sour cream, and Dijon mustard. Stir in the chicken, ham, and noodles, mixing everything together until well combined. Pour the casserole into the prepared casserole dish.

Topping

1. In a small microwaveable bowl, melt the butter.
2. Add the Panko bread crumbs, cheese, and parsley to the melted butter. Spread the crumb topping evenly over the top of the casserole.
3. Bake for 30 minutes, remove from the oven to cool for 5-10 minutes, and enjoy!

It’s just THAT easy!

Recipe Additions and Substitutions

• Add some garlic powder or salt and black pepper to enhance the flavor.
• Use Monterey Jack or your favorite cheese instead of Swiss cheese.
• Use Ritz crackers instead of Panko breadcrumbs.
• Try regular mustard if you’re not a fan of Dijon mustard.
• Stir in some green veggies like green beans, frozen peas or chopped broccoli for some added nutrients!
• Leave out the noodles and spoon the Chicken Cordon Bleu over rice or potatoes instead.

FAQs

What should I serve with Chicken Cordon Bleu Casserole?

I like to serve this with a Caesar Salad and some roasted vegetables. Don’t forget some fresh homemade bread!

Can I make this casserole ahead of time?

Yes, you can make this and then freeze it before baking. I recommend leaving off the Panko topping until you are ready to bake the casserole. Instead, just wrap it tightly in aluminum foil, then freeze for up to 3 months. Thaw in the fridge overnight before baking.

You can also make this up to 24 hours in advance and keep the assembled casserole covered tightly in the fridge. Add the crumb topping just before you are ready to bake it.

How do I store leftover Chicken and Ham Casserole?

This Cordon Blue Casserole tastes even better the next day! Store leftovers in an airtight container or wrap your baking dish tightly with aluminum foil. Store in the fridge for up to 3 days.

Reheat in a 350-degree oven until warmed through, though the crumb topping may be a little soggy.

More Easy Recipes

If casseroles are your jam, try one of these recipes next time:

• Turkey Noodle Casserole: What better way to reuse those cherished leftovers than with a steaming, creamy, and utterly satisfying Turkey Noodle Casserole? It’s classic comfort food in a casserole dish. 
• Taco Casserole is made up of layers of Frito corn chips, taco-seasoned beef, cheese, spinach, and tomatoes for a delicious dinner.
• 20-Minute Chili Casserole– with canned tomatoes and canned chili from your well-stocked “Cantry” plus two other ingredients, you can have a tasty dinner on the table in less than a half an hour!
• Chicken Alfredo Casserole– Penne pasta is smothered in a homemade roasted garlic Alfredo sauce then topped with cheese and a crispy breadcrumb topping. This comfort food classic is a family favorite that’s perfect for potlucks or for feeding the entire family!
• Zucchini Casserole– With a combination of tender zucchini, aromatic onion, and a cheesy Bisquick topping, this casserole is the perfect side dish anytime, but especially for these hot summer months.

Winner Winner Chicken Dinner!

Here are some more meals featuring chicken for you to try:

• Cranberry Almond Chicken Salad
• Chicken Divan
• Chicken Chilaquiles
• Baked Chinese Chicken Wings
• Chicken Alfredo Stuffed Shells

What is your favorite chicken dish? Share it with us in the comments below!

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Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole takes the flavors of a classic dish and turns it into an easy weeknight meal! With plenty of protein, egg noodles, and cheese, this easy recipe is perfect busy weeknights.

Course Dinners

Cuisine American

Keyword Chicken Cordon Bleu Casserole

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 450kcal

Author Lynne Feifer

Ingredients

• 8 oz. noodles cooked according to package directions and drained
• 10.5 ounces low sodium cream of chicken soup
• ½ cup milk
• 8 ounces block of Swiss cheese grated
• ½ cup sour cream
• 2 tablespoons Dijon mustard
• 2 cups bite-size pieces cooked chicken I use a rotisserie chicken
• 8 ounce ham steak cut into bite-sized pieces

Topping

• 3 tablespoons butter
• ½ cup Panko bread crumbs
• ½ cup grated Parmesan cheese
• 2 teaspoons dried parsley

Instructions

• Preheat oven to 350ºF. Prepare an 9 X 13-inch baking dish by spraying it with cooking spray.
• Cook noodles according to package directions so that they are al dente or firm to the bite.
• In a large bowl, mix together the can of soup, ½ cup of milk, grated Swiss cheese, sour cream, and Dijon mustard. Add the chicken, ham and noodles and mix together until well combined. Pour into prepared baking dish.

Topping

• In a small microwavable bowl, melt the butter.
• Add the Panko bread crumbs, cheese and parsley, and then spread evenly over the baking dish.
• Bake for 30 minutes.

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 30g | Protein: 30g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 795mg | Potassium: 424mg | Fiber: 1g | Sugar: 2g | Vitamin A: 713IU | Vitamin C: 9mg | Calcium: 367mg | Iron: 1mg

The post Chicken Cordon Bleu Casserole appeared first on 365 Days of Baking.

Made with lots of eggs, sausage, and taco seasoning, this Mexican Breakfast Casserole recipe is anything but boring. Savory and hearty with a little bit of spice, it’s everything I love about breakfast tacos baked into a one-dish meal.

Want to know my favorite part? You can prep everything the night before! Assemble everything in your casserole dish and stash it in the fridge. The next morning, all you have to do is pop the dish in the oven for a hot, made-from-scratch breakfast.

​I love breakfast food; eggs, sausage, biscuits, muffins. . . give me all of it. But I also love sleep, and rolling out of bed early enough to get a hot breakfast on the table is next to impossible.

Unless I plan ahead and make Breakfast Casserole! When I’m in the mood for a sweet breakfast, I’m all about this Almond Berry French Toast Casserole. But for today’s recipe, I was in the mood for something SPICY, so I decided to make a Mexican version of my favorite breakfast dish! 

Ingredients for Overnight Breakfast Casserole

• olive oil
• onion
• green bell pepper
• garlic
• chorizo
• homemade taco seasoning
• corn
• black beans
• plum tomatoes
• corn tortillas
• shredded cheese (Mexican style or cheddar cheese)
• eggs
• milk

How to Make Mexican Egg Tortilla Breakfast Casserole

1. Heat olive oil in a large skillet over medium-high heat. Sauté garlic, onions, and bell peppers in the skillet for about 2 minutes.
2. Add the Mexican chorizo and taco seasoning. Cook another 5 to 7 minutes.
3. Stir in the black beans, tomatoes, and corn.
4. Place 12 tortilla quarters on the bottom of a 13×9-inch baking dish prepared with nonstick cooking spray. Spoon 1/3 of the sausage mixture on top. Sprinkle with cheese. Repeat the layers twice more, finishing with the cheese layer.
5. Beat eggs in a separate medium bowl. Stir in the milk.
6. Ladle the egg mixture over the assembled casserole. Cover the whole thing tightly with aluminum foil.

From here, you can bake the casserole right away OR store it in the fridge for the next day.

Cook the Mexican Breakfast Casserole in the preheated oven (375 F) for 25 minutes covered. Remove the foil, sprinkle more cheese on top, and bake for another 25 – 30 minutes.

Not sure how to tell when your breakfast casserole is fully cooked? 

​Insert a clean knife into the center. The casserole is finished cooking when the knife comes out clean.

Serving suggestions

• This casserole is especially tasty served with your favorite taco toppings. I suggest avocado slices, a dollop of sour cream, and your favorite salsa or pico de gallo! Homemade Guacamole makes a delicious topping too.
• Top it with diced green onions for a little crunch.
• Enjoy this casserole with a splash of hot sauce for more kick!
• Serve it with a side of hash browns or cooked bacon!

Can I make this Mexican Egg Casserole Recipe on the same day?

You can absolutely prep and bake the overnight casserole the same day if you like! Get the oven preheating while you prep the other ingredients and pop the casserole right in the oven.

How far ahead of time can I prep this make-ahead breakfast casserole?

I wouldn’t prep this more than 24 hours in advance. Make sure to keep the unbaked casserole chilled in the fridge, well covered with foil, until you’re ready to bake it.

Can I make this recipe without chorizo?

• This recipe is also delicious with other types of spicy sausage!
• If you can’t find chorizo, hot Italian sausage crumbles make a fine substitution.
• For a vegetarian breakfast casserole, feel free to swap the chorizo for another can of black beans or a meatless sausage alternative!
• There are several soy chorizo (“soyrizo”) products available at vegetarian-friendly grocery stores that taste great in this casserole too.

How do I store leftover Mexican Breakfast Casserole

​Transfer leftovers to an airtight container or wrap the dish tightly with aluminum foil. Store in the refrigerator for 2-3 days. Reheat individual portions in the microwave, or warm the whole thing up in a 350-degree oven until warm throughout.

Make Ahead Breakfast Recipes

Thanks to the wonderful world of overnight breakfast recipes, you’ll never have to stumble out of bed before sunup to cook a big breakfast again. Try these other breakfast recipes our readers love.

• Easy Almond Banana Overnight Oats
• Easy Chocolate Croissant Baked French Toast Recipe
• Pumpkin Spice Baked French Toast
• Peanut Butter and Jelly French Toast Casserole Recipe
• Easy Chocolate Croissant Baked French Toast Recipe
• Blueberry Bagel Breakfast Bake Recipe
• 2-Ingredient Nutella Cinnamon Rolls

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Mexican Breakfast Casserole

Mexican Breakfast Casserole is an amazing make-ahead breakfast recipe. Packed with cheesy eggs, spicy chorizo and peppers, it's a hearty, flavorful breakfast that's an easy meal for busy mornings!

Course Breakfast

Cuisine American

Keyword Mexican Breakfast Casserole

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 10 people

Calories 457kcal

Author Lynne Feifer

Equipment

• Mixing bowls
• whisk
• Large non-stick skillet
• 9 X 13-inch baking dish

Ingredients

• 1 tablespoon olive oil
• 1 large onion diced
• 1 green pepper cored, seeded and diced
• 3 cloves garlic
• 1 lb. ground chorizo
• 2 tablespoon homemade taco seasoning
• 1 cup frozen corn thawed
• 15 ounces black beans drained and rinsed
• 4 plum tomatoes diced
• 12 corn tortillas cut in quarters
• 2 cups shredded Mexican style cheese
• 12 eggs
• 1 cup milk

Instructions

• Preheat oven to 375*, and prepare a 9 X 13-inch baking dish by spraying it generously, especially the bottom, with cooking spray. Of course, if you're making this the night before, you won't preheat your oven until you're ready to bake it the next morning.
• Heat the olive oil in a large skillet over medium heat. Add the onion, green pepper, and garlic, and sauté for about two minutes.
• Add chorizo and taco seasoning. Cook for about 5-7 minutes. Add corn, black beans, and tomatoes, and cook until heated through.
• Place 12 of the tortilla quarters in the bottom of the prepared baking dish. Evenly distribute 1/3 of the meat mixture on top. Sprinkle with 1/2 cup of cheese. Repeat with tortillas, meat, and cheese for two more layers, and top with remaining tortillas.
• In a large mixing bowl, beat eggs. Add milk and mix. Using a ladle, evenly distribute the egg mixture over the entire baking dish.
• Cover dish with tin foil and either refrigerate overnight or bake for 30 minutes. Remove tin foil, sprinkle remaining cheese over top and bake for an additional 20-25 minutes or until a knife inserted into the middle comes out clean.
• Serve with sliced avocado, salsa, and sour cream.

Nutrition

Serving: 1g | Calories: 457kcal | Carbohydrates: 35g | Protein: 26g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 641mg | Potassium: 483mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1001IU | Vitamin C: 15mg | Calcium: 359mg | Iron: 3mg

This post was originally published August 4, 2021. It has been updated on April 17th, 2024.

The post Mexican Breakfast Casserole appeared first on 365 Days of Baking.

If your family loves pasta like mine does, then you probably know and love Fettucine Alfredo! I knew making a casserole version would be just as good as the original, if not better! Serve it with some garlic bread and a fresh salad for a complete meal.

Because I include my homemade alfredo sauce for this recipe, the process may sound a bit long and detailed. I promise it comes together quite quickly and easily!

• You can use any kind of cooked chicken. I used a rotisserie chicken, but you could use leftover chicken from the slow cooker or grilled chicken.
• I use penne pasta as it holds up really well in casseroles, but you can use your favorite kind of short pasta like rigatoni or farfalle.
• If you want to save even more time, use a 15-ounce jar of alfredo sauce from the grocery store (see recipe notes if you choose this option!)

Ingredients for Alfredo Chicken Casserole Bake

To make this cheesy casserole, you’ll need the following ingredients:

Casserole

• 8 ounces penne pasta
• 3 cups diced or shredded, cooked chicken
• 1 cup frozen peas
• 1 cup shredded Italian cheese blend

Creamy Alfredo Sauce

• 1 head roasted garlic, mashed
• Olive oil for drizzling
• 4 tablespoons unsalted butter
• 16 ounces heavy cream, divided (you’ll use ¼ cup to thicken)
• 1 ¼ cups Parmesan cheese
• Salt to taste
• ½ teaspoon ground black pepper
• 3 ounces cream cheese, room temperature
• 2 tablespoons sour cream

OR 15-ounce jar Alfredo Sauce

Alfredo Sauce Thickener (omit if using jarred sauce)

• 1 tablespoon all-purpose flour
• ¼ cup heavy cream

Topping

• 2 tablespoons unsalted butter
• ½ cup plain Panko breadcrumbs
• ¼ cup shredded Italian cheese blend
• ½ teaspoon Italian seasoning

How to Make Chicken Alfredo Casserole

First, cook your pasta according to the package directions for al dente pasta. Drain and set it aside.

While the pasta cooks, roast your garlic. Follow the detailed directions in this post. Basically, you need to remove the outer skin, cut the tops off of the whole clove of garlic to expose the individual cloves, then drizzle olive oil onto the garlic and massage it into the cloves. Wrap it in foil and roast at 400 degrees for about 30 minutes. I love to roast multiple heads of garlic at a time, that way I have some for just eating and the others for recipes.

Set the garlic aside to cool and reduce the oven temperature to 350 degrees F. Prepare an 8×8 baking dish by spraying it with nonstick cooking spray.

Remove the garlic cloves from their skin by squeezing them into a small bowl. Use a fork to mash them.

Alfredo Sauce

1. In a small saucepan, melt the butter on low to medium heat. Add 1 ¾ cups heavy cream and the roasted garlic. Heat to very warm, but DO NOT BOIL.
2. Mix in the Parmesan cheese, salt and pepper, cream cheese, and sour cream, whisking constantly until all the cheese melts.
3. In a small bowl, stir together the tablespoon of flour and ¼ cup heavy cream to use as a thickener for the sauce. Add this cream mixture to the saucepan, stirring and heating until the sauce thickens.

Recipe Note: If you use jarred sauce, heat the sauce in a pan over medium-low heat, then add the cream cheese and sour cream. Heat and stir until the cream cheese completely melts. Then continue the recipe as directed.

Assembly

1. Place the cooked pasta, chicken, peas, and one cup of Italian Blend Cheese into a large bowl.
2. Pour the Alfredo sauce over the contents of the bowl and mix everything together. Transfer this alfredo mixture into the casserole dish.

Topping

1. Put the butter into a microwaveable bowl and set it for 30 seconds to 1 minute, until the butter completely melts. Stir in breadcrumbs, Italian seasoning, and cheese, then mix until well combined.
2. Sprinkle topping over the top of the alfredo casserole.
3. Bake for 30 minutes until cheese is melted and golden brown and the casserole bubbles.

Recipe Variations

• Veggies: I used peas in this recipe, but feel free to use spinach, broccoli, mushrooms, or bell peppers as desired. I love a good Chicken Alfredo Broccoli Casserole!
• Cheese: Italian Cheese Blend has five types of cheese. You can sub half of it for pure mozzarella cheese if you prefer. I like to shred my own cheese rather than using the pre-shredded type.
• Meat: You could sub cooked sausage, ground beef, or even cooked and chopped bacon for the chicken in this recipe. Or go without to make this vegetarian.
• Teriyaki: Want a different flavor altogether that isn’t as heavy as an Alfredo sauce? Make this Teriyaki Chicken Casserole with chicken, veggies, and rice.

FAQs

How do you store Chicken Alfredo Casserole?

Store leftovers tightly covered with aluminum foil, or transfer them to an airtight container. Keep leftovers in the fridge for 3-4 days.

Can you freeze Chicken Alfredo Casserole?

Yes, although the creamy sauce texture tends to break when reheated. You may need to stir in some fresh cheese and cream when you reheat it.

Once your casserole cools completely, wrap the dish with plastic wrap, and then again with foil. Keep it in the freezer for up to 3 months!

Can I make this pasta dish in advance?

This casserole can be made in advance and reheated. Store it in the refrigerator for up to 3 days, tightly covered. Reheat in a 350-degree oven for about 45 minutes or until warm throughout.

How should I reheat leftover Alfredo Casserole?

The best way to reheat this is in a 350-degree oven until warmed throughout. You can reheat individual portions in the microwave if desired.

More Delicious Pasta Recipes

If pasta is your comfort food dish, then I’ve got just the recipes you need! Make one of these next time:

• Chicken Mozzarella Pasta
• Pepperoni Pizza Pasta
• Lasagna Pasta Skewers
• Chicken Parmesan Spinach Pasta Bake
• Sausage Alfredo Rigatoni

Casseroles for Everyone!

I love whipping up a good ol’ casserole to feed the family. If you’re looking for some new recipes, try one of these:

• Turkey Noodle Casserole– use up your Thanksgiving leftovers, or sub chicken for the turkey.
• Taco Casserole– make this for a fun twist on Taco Tuesday.
• 20-Minute Chili Casserole– this one’s quick and easy, but oh-so-tasty!
• Mexican Breakfast Casserole– who doesn’t love breakfast for dinner?
• Chicken and Broccoli Casserole– simple and delicious comfort food!
• Chicken Cordon Bleu Casserole– one bit and this easy dinner is sure to become a family favorite like it is at our house.

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Chicken Alfredo Casserole

Creamy Chicken Alfredo Casserole is an easy meal for a busy weeknights. Penne pasta in homemade garlic Alfredo sauce topped with cheese and a crispy breadcrumb topping will become a family favorite!

Course Dinners

Cuisine Italian

Keyword Chicken Alfredo Casserole

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Calories 1371kcal

Author Lynne Feifer

Ingredients

Casserole

• 8 ounces penne pasta or your favorite pasta
• 3 cups diced or shredded cooked chicken I use a rotisserie chicken
• 1 cup frozen peas
• 1 cup shredded Italian cheese blend

Alfredo Sauce

• 1 head roasted garlic mashed, directions below
• olive oil for drizzling
• 4 tablespoons unsalted butter
• 16 ounces heavy cream divided – 1 3/4 for sauce and remaining 1/4 cup for thickener.
• 1 ¼ cup Parmesan cheese freshly grated
• salt to taste
• ½ teaspoon ground black pepper
• 3 ounces cream cheese room temperature and cut into small squares
• 2 tablespoons sour cream

Alfredo Sauce Thickener

• 1 tablespoon all-purpose flour
• ¼ cup heavy cream the remainder of the 16 ounces

Topping

• 2 tablespoons butter
• ½ cup plain Panko bread crumbs
• ¼ cup shredded Italian cheese blend
• ½ teaspoon Italian seasoning

Instructions

To roast the garlic

• Preheat the oven to 400 °F. To roast the whole head of garlic, peel off the outer skin, leaving the skin on the individual cloves. Cut 1/4 to 1/2-inch off the tops off of the cloves with a sharp knife so that you can see the individual cloves. Place the head of garlic on a square piece of tin foil and drizzle with olive oil. With clean fingers, massage the olive oil into the tops of the garlic cloves. Wrap aluminum foil around the head of garlic so that it is completely encased. Place the wrapped head of garlic on a baking sheet and bake for 30 minutes, or until cloves are tender when lightly squeezed. Set aside to cool enough to be handled.
• Reduce oven temperature to 350°F. Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• Remove the cloves of garlic by gently squeezing them from the skins and place into a small bowl. With a fork, mash the cloves.

Pasta

• Cook the pasta to al dente according to the package directions. Drain and set aside.

Alfredo Sauce

• In a small saucepan, on low to medium heat, melt the butter. Add 1 ¾ cups heavy cream  and roasted garlic, and heat to very warm, but DO NOT boil.
• Mix the Parmesan cheese, salt and pepper, cream cheese, and sour cream whisking constantly until all of the cheese has melted.
• To thicken the sauce, mix 1 tablespoon of flour with the remaining heavy cream (1/4 cup)in a small bowl. Add the cream/flour mixture to the saucepan, stirring and heating until mixture thickens.

Assembly

• In a large bowl, place the cooked pasta, chicken, peas, cup of Italian cheese,
• Pour the Alfredo sauce over the bowl, and mix everything together. Pour into the prepared baking dish.

Panko Topping

• Put butter in a medium microwaveable bowl and microwave for 30 seconds to 1 minute, until completely melted. Add in breadcrumbs, Italian seasoning, and cheese, and mix until well combined. Sprinkle over the baking dish
• Bake for 30 minutes until bubbly.

Notes

You can even save more time by using a 15 ounce jar of Alfredo sauce. If you choose this option, heat the sauce in a pan over medium-low heat, and add the cream cheese and sour cream. Cook until cream cheese has completely melted, stirring often. Then pour sauce over contents in bowl, and bake as directed.

Nutrition

Serving: 1serving | Calories: 1371kcal | Carbohydrates: 64g | Protein: 63g | Fat: 97g | Saturated Fat: 54g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 322mg | Sodium: 857mg | Potassium: 698mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3304IU | Vitamin C: 18mg | Calcium: 622mg | Iron: 4mg

The post Chicken Alfredo Casserole appeared first on 365 Days of Baking.

I love a good roasted turkey as much as the next person. But especially when my holiday guest list is small, I end up with a plateful of leftover turkey in the fridge, and turkey sandwiches can only get you so far! (Although, I do crave that first leftover turkey sandwich from the Thanksgiving turkey all year. It’s so good!)

This Turkey Noodle Casserole recipe is comprised of simple ingredients you probably have in your pantry and bakes up quickly, making it the perfect way to use up that leftover Thanksgiving turkey!

Classic Comfort Food

There are tons of variations on this classic recipe out there, and I love that it’s so easily customizable. This is my take on this comforting casserole, but feel free to make it your own!

Ingredients for Turkey Noodle Casserole

Gather together the following ingredients:

• 6 ounces wide egg noodles
• 3 tablespoons butter, divided
• ½ cup onion, minced
• 1 ¼ cups peas
• 2 cups diced turkey
• 1 10.75-ounce can cream of chicken soup
• 1 ½ cups milk
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 ½ cups shredded cheddar cheese, divided
• ½ cup Panko bread crumbs

Recipe Notes

For the best results, use a brick of cheese and shred it fresh. It melts better and has a better flavor this way.

Feel free to use any leftover veggies (or frozen vegetables) you might have on hand, such as corn, carrots, or green beans.

I like to boil my noodles in chicken broth or chicken stock instead of water for added flavor. But it’s not necessary. You may need some extra salt and black pepper or a dash of poultry seasoning in the casserole instead.

How to make Turkey Noodle Casserole

This cheesy turkey noodle casserole is ready in under an hour from start to finish! Here’s how to make it:

1. First, preheat the oven to 375 degrees F. While the oven heats, boil egg noodles according to the package directions for al dente. Drain the noodles and set them aside.
2. Melt one tablespoon of butter in a large skillet over medium heat. Add the minced onions to the melted butter and saute until tender, about five minutes.
3. Empty the cream of chicken soup into a medium bowl. Add milk, sage, and thyme and whisk it all together.
4. Add diced turkey and peas to the skillet, then add the creamy sauce and bring everything to a boil, stirring occasionally.
5. Stir until heated through, about 3 minutes. Remove the skillet from heat, then add the cooked pasta and one cup of shredded cheese. Mix until everything is thoroughly combined.
6. Spoon the mixture into an 8×8 casserole baking dish, prepared with cooking spray.
7. Make the topping by melting the rest of the butter in the microwave. Then add the remaining ½ cup of cheese and the breadcrumbs to the butter and stir to mix well. Sprinkle this evenly over the top of the casserole.
8. Bake for 25-30 minutes or until bubbly. Let the casserole cool slightly before serving. Enjoy!

Make Ahead Leftover Turkey Casserole

This is an easy dinner recipe to make the night before. Follow the recipe up until it’s time to bake; instead, wrap tightly in plastic wrap or aluminum foil and put it in the refrigerator or freezer.

Store it in the refrigerator for up to 24 hours, then cook as directed, adding five extra minutes to your baking time.

If you want to freeze this, it will keep for up to 3 months. You can cook it directly from frozen by adding 15 minutes to the baking time. But be mindful of the dish you use; glass or ceramic dishes can crack when moving between extreme temperatures. If you plan on freezing this to bake later, I highly recommend using a disposable foil container instead.

How to Store Leftovers of Turkey Noodle Casserole

Once your casserole cools to room temperature, store it tightly wrapped or in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave for individual portions, or you can heat the entire dish at 350 degrees until warm throughout.

More Ways to Use Leftover Turkey

• Put leftover turkey to good use by turning it into a delicious homemade soup! This Easy Turkey Soup recipe is made from scratch with noodles and vegetables in a savory broth.
• Quinoa, Black Bean, and Turkey Stuffed Peppers are made with ground turkey, but you could easily substitute leftover chopped turkey in this healthy, satisfying meal!
• Substitute leftover turkey for the chicken in this Cheesy Chicken, Broccoli, and Rice Casserole. I love this creamy dish, and so does the whole family!

What’s your favorite way to use up leftover turkey? I’d love for you to share it in the comments below!

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Turkey Noodle Casserole

Turkey Noodle Casserole is a family favorite casserole that's a perfect weeknight dinner using leftover turkey, noodles, cheese, peas and chicken soup. It's an easy post-Thanksgiving comfort food!

Course Dinners

Cuisine American

Keyword Turkey Noodle Casserole

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 688kcal

Author Lynne Feifer

Ingredients

• 6 ounces wide egg noodles
• 3 tablespoons butter divided
• ½ cup onion minced
• 1 ¼ cups peas
• 2 cups diced cooked turkey
• 10.75 ounces cream of chicken soup
• 1 ½ cups milk
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 ½ cups shredded cheddar cheese divided
• ½ cup Panko bread crumbs

Instructions

• Preheat oven to 375ºF. Boil noodles according to directions, drain and set aside.
• Melt 1 tablespoon butter in large skillet. Add onions and sauté til tender, about 5 minutes.
• Empty condensed soup into a medium bowl. Add milk, sage and thyme and whisk together. Set aside.
• Add turkey and peas to skillet. Add soup mixture and bring to boil.
• Stir until heated through, about 3 minutes. Remove from heat and add noodles and one cup of shredded cheese. Mix until everything is thoroughly combined.
• Spoon into an 8×8-inch baking dish.
• In a medium microwaveable bowl, melt the butter. Add the remaining 1/2 cup cheddar cheese and bread crumbs, and mix well. Sprinkle evenly over top.
• Bake for 25-30 minutes or until bubbly. Remove from heat and let cool slightly before serving.

Nutrition

Serving: 1serving | Calories: 688kcal | Carbohydrates: 55g | Protein: 40g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 165mg | Sodium: 1064mg | Potassium: 635mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1379IU | Vitamin C: 20mg | Calcium: 483mg | Iron: 4mg

The post Turkey Noodle Casserole appeared first on 365 Days of Baking.

This Chicken, Broccoli and Rice is taken with permission from 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals by Trish Rosenquist.

I love an easy dinner recipe for busy weeknights. But it’s also super important that it tastes good. Because we all know that even though it might be easy, if it doesn’t live up to the family standards, they won’t eat it!

This chicken broccoli casserole recipe checks all the boxes: it’s quick, it only requires a handful of simple ingredients, and it’s delicious.

Why Rotisserie Chicken is the Perfect Shortcut

I love what a rotisserie chicken can do for my recipes. You don’t have to cook them since they have lots of flavor, there’s plenty of meat on them, and they’re versatile. I can use one in all sorts of recipes and I know that it will always turn out really well with this great-tasting chicken.

Of course, you can always use leftover chicken, or cook up some fresh chicken breasts or chicken thighs for this recipe. But if you’re short on time, a rotisserie chicken makes up the difference!

Ingredients for Chicken and Broccoli Casserole

Are you ready to make a delicious cheesy chicken broccoli casserole? Before you begin, let’s gather all the ingredients you’ll need:

• 3 cups diced rotisserie chicken
• 3 cups fresh broccoli florets chopped
• 1 10 3/4- ounce can Cream of Chicken condensed soup
• 1 can water
• 2 cups cooked rice (you can use white rice or brown rice)
• 1 cup shredded Cheddar Jack cheese
• ½ cup mayonnaise
• For the topping:
• 2 cups corn flakes
• 2 tablespoons unsalted butter melted

Preparing the Chicken and Broccoli Casserole

Now that you have all the ingredients, it’s time to start preparing the chicken and broccoli casserole. Follow these steps to create this easy recipe:

1. Preheat the oven to 350 degrees F. and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
2. Cook the rice according to the manufacturer’s directions.
3. Mix the condensed soup with the one soup can of water in a small bowl.
4. In a large bowl, combine the chicken, broccoli, rice, and cheese.
5. In a small bowl, whisk together the soup, water, and mayonnaise.
6. Pour the soup over the chicken mixture and mix it all together with a large spoon.
7. Place into the prepared casserole dish and spread the cornflakes in an even layer over the top of the casserole.
8. Drizzle the melted butter over the cornflakes and bake for 30 – 35 minutes or until golden brown and heated through.

Customize Your Chicken Broccoli and Rice Casserole

Want to change things up a bit? Here are some variations you can try:

Add some spice: If you like your food spicy, add some red pepper flakes or hot sauce to the casserole.

Use different vegetables: Instead of broccoli, try using cauliflower, zucchini, or carrots in the casserole or a combination.

Use different grains: Instead of rice, try using quinoa, farro, or barley in the casserole.

Serving Suggestions

While this is a complete meal on its own, I like to fill my plate with one of these options:

• Pair the casserole with a simple side salad to add some greens to your plate.
• Serve the casserole with a slice of crusty bread or some whole wheat rolls to make it a more filling meal.
• If you’re a cheese lover, sprinkle some extra grated Parmesan cheese or shredded cheddar cheese on top of the casserole before baking

How to Store Leftover Casserole

This chicken and cheesy broccoli casserole can be stored in the refrigerator in an airtight container for up to 3-4 days. To reheat, simply pop it in the microwave or oven until heated through.

Can you freeze Chicken and Broccoli Casserole?

If you want to freeze the casserole, let it cool completely before wrapping it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2-3 months, making this a perfect freezer meal to prep in advance.

To reheat, thaw it in the refrigerator overnight and then bake it in the oven until heated through.

Can I use frozen broccoli instead of fresh broccoli in this recipe?

Yes, you can use frozen broccoli. It’s best if you thaw it before using it. 

If you like this Cheesy Chicken, Broccoli, and Rice Casserole then you’ll love these easy casserole recipes:

• Chicken Divan
• Chicken Mozzarella Pasta
• Chicken Panzanella
• Chicken Noodle Casserole
• Chicken Cordon Bleu Casserole

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Cheesy Chicken, Broccoli and Rice Casserole

This Chicken and Broccoli Casserole has melted cheese, broccoli florets, rice and uses a rotisserie chicken, making it a great dinner for a busy weeknight or when you you don't want to go to a lot of trouble preparing it. From Trish Rosequist's (Mom on Timeout) cookbook, 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals.

Course Dinners

Cuisine American

Keyword Chicken and Broccoli Casserole

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 632kcal

Author Lynne Feifer

Ingredients

• 3 cups shredded rotisserie chicken
• 3 cups broccoli florets chopped
• 10.75 ounces Cream of Chicken condensed soup mix with 1 can of water
• 2 cups cooked rice can use white of brown rice
• 1 cup shredded Colby Jack cheese
• ½ cup mayonnaise
• 2 cups corn flakes lightly crushed
• 2 tablespoons unsalted butter melted

Instructions

• Preheat the oven to 350 degrees F. and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• Cook the rice according to the directions on the package.
• In a large bowl, combine the chicken, broccoli, rice and cheese.
• In a small bowl, whisk together the soup, water and mayonnaise.
• Pour the soup over the chicken mixture and and with a large spoon, mix.
• Place into the prepared baking dish and evenly spread the corn flakes.
• Drizzle the melted butter over the cornflakes and bake for 30 – 35 minutes, or until heated through.

Notes

Trish’s recipe said that you could mix everything together in the baking dish before putting it into the oven, but it was just easier for me to do things in bowls.

Nutrition

Serving: 1serving | Calories: 632kcal | Carbohydrates: 30g | Protein: 43g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 1136mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 899IU | Vitamin C: 43mg | Calcium: 188mg | Iron: 4mg

This post was originally published on June 10, 2016. It has been updated in format and with photos on October 18, 2023.

With this dinner and the other 99 recipes in this incredible cookbook, 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals by Trish Rosenquist, you won’t have to worry about either of those!

This cookbook is the baby of a dear friend. I had the pleasure of meeting Trish and spending time with her last February at a blog conference. It was one of those meetings where we became fast friends and I was sorry to see the weekend end. We talked, we laughed and it’s been great to stay in touch with her.

If you’ve been following blogs (and that’s ok, you can look at others besides mine. 😉 Really.) then you may already be familiar with Trish’s, Mom on Timeout. She is SO very talented and creative that I’m inevitably drooling whenever I see one of her recipes, especially her desserts.

This girl is not messing around in the kitchen. She KNOWS her stuff!

Trish’s cookbook is great. It like a lesson in Rotisserie 101 – where to buy it, how to store it, and she even talks about the drippings! She has recipes with 5 ingredients or less, 20-minute dinners, recipes for the slow cooker, salads, sandwiches and more.

I know that this is one cookbook I’ll be going back to again and again because I know I’m not restricted to using a rotisserie chicken in these recipes, I can also prepare the chicken myself.

The recipe I chose to make from Trish’s cookbook was her Cheesy Chicken, Broccoli and Rice Casserole. I love a good casserole, know that my family will eat a chicken dish any night of the week and knew it was something you’d love as well.

I volunteered to do a review of Trish’s cookbook, and all opinions are 100% mine. Thanks for supporting us!

The post Chicken and Broccoli Casserole appeared first on 365 Days of Baking.

HAPPY FALL, Y’ALL!
It’s finally here; the cooler weather, changing leaves, crisp breezes and tastes of the season.

Have you been inundated with pumpkin recipes? I’ve been seeing them ALL. OVER. the interweb. My blogger friends have been sharing them left and right and I have to say that I’ve shared a few as well. I’m here to give you one more today. Pumpkin Spice French Toast Bake! 

And can I be honest with you? Shhh…, don’t tell anyone. I really don’t like pumpkin.
Seriously. 

This might lose me big fall food blogging points but it’s just not my favorite. I don’t especially look forward to the onslaught of pumpkin flavored everything from September to January every year. 

Ok, well, it’s not like I can’t stand it, like shrimp or lobster.

I’ll eat something made with pumpkin, like my No Bake Pumpkin Dream Bars, and I especially like munching on pumpkin seeds, but it’s not one of the Fall flavors that I’m absolutely in love with. I really could take it or leave it.

You won’t see me eating a pumpkin pie at Thanksgiving. If anything, I’ll choose maybe the thinnest of all slices because it’s tradition and I feel like I have to have it, but I will ALWAYS go for this Apple Cream Pie before I opt for any Thanksgiving dessert.

I know how much people love their pumpkin spice lattes this time of year, so why not save some money and spice up your coffee at home with this homemade Pumpkin Spice Coffee Creamer?

But because I know there are plenty of pumpkin lovers out there, I made this easy pumpkin spice French toast, and it really did smell amazing as it baked. If you’ve read here for very long you know I enjoy a good french toast recipe any time of year. 

What do I need to make this pumpkin French toast casserole?

• Your favorite kind of bread
• Cream cheese – room temperature
• Pumpkin purée NOT pumpkin pie filling
• Granulated sugar (white sugar)
• Homemade Pumpkin Spice
• Eggs
• Whole milk 
• Heavy cream
• Pure vanilla extract

Streusel Topping (can be used for any French toast casserole recipe, too!)

• All-Purpose flour
• Light brown sugar
• Cinnamon
• Nutmeg
• Salt
• Unsalted butter – chilled
• Pecan pieces

How do I make this Pumpkin French Toast?

1. Place the bread cubes into a large bowl.
2. Mix the cream cheese and pumpkin together in a mixing bowl. Add the sugar and pumpkin spice, and combine. Add the eggs, two at a time, and mix well.
3. In a large measuring cup, whisk together the milk, heavy cream and vanilla. Gently pour into the mixing bowl while on low, scraping the sides of the bowl as needed.
4. Pour the wet ingredients over the bread cubes and mix until completely covered. Put everything into the prepared baking dish, wrap tightly with plastic wrap, and refrigerate overnight.
5. To make the crumb topping, mix the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Using a pastry cutter or two knives, cut the cold butter into the dry ingredients until it resembles coarse meal. Mix in the pecan pieces.
6. Place topping into a Ziploc bag or airtight container and refrigerate overnight. This can also be made in the morning before placing the casserole dish into the oven.
7. When ready to bake, heat the oven to 350°F, and sprinkle the streusel topping evenly over the breakfast casserole.
8. Bake uncovered for 60-65 minutes.
9. Serve with maple syrup, and or dollops of fresh whipped cream and a sprinkling of some pumpkin pie spice.

Is a 9 X 13-inch dish the same as a 13 X 9-inch dish?

Absolutely it is!
They’re both the same exact size, but just different ways of referring to the same baking pan.
I highly recommend using a 9 X 13-inch baking dish for this recipe as well as for all of my other baked French toasts because it really is the perfect size.

Tips for making this pumpkin baked French toast casserole –

• I think the best bread to use is either a loaf of French bread, Challah bread, brioche bread or Italian bread.
• You want to make sure that it’s stale bread as opposed to fresh bread. Even day-old bread is better than fresh because a dry bread will absorb the pumpkin custard better.
• I find it easiest to cut the bread into 1-inch cubes. Alternatively, you can enlist the kids to help and have them rip the bread into pieces.

Pumpkin Recipes

I used my Homemade Pumpkin Spice to make this recipe. 

With the amount of pumpkin spice recipes around this rime of year, I find it’s so much better having a jar of the homemade stuff on hand. It’s convenient AND I know exactly what’s in it!

While I’m not the biggest enthusiast about pumpkin flavor itself, I do enjoy the spices that go INTO pumpkin pie. All that nutmeg and cinnamon smells like autumn to me. 

Okay, okay, I might not be the world’s biggest pumpkin fan but I bake for pumpkin lovers all the time! Over the years I’ve found dozens of desserts and baked goods that the pumpkin people I love heartily recommend. 

Dairy-Free Pumpkin Muffins have been one of my most popular muffins since I first posted them. They’re full of pumpkin flavor, fall spices and, best of all, dairy free so that my non-dairy friends can enjoy them too! 

In my opinion, chocolate and pumpkin is a highly underrated flavor combo. I enjoy them together in Chocolate Chunk Pumpkin Bread and Pumpkin Chocolate Chunk Cake.

Chai Spiced Pumpkin Cake might be the ultimate fall cake, especially if you like spice! 

For fun party ready desserts, check out Pumpkin Spice Meringue Pumpkins and my always popular No-Bake Pumpkin Nutella Cheesecake.

Breakfast Casseroles and French Toast Recipes

My daughter and I both agreed that this baked french toast recipe is ideal for a fall or winter brunch or breakfast, especially when you have guests visiting for the holidays. 

You can assemble the pumpkin french toast bake at night then just pop it in the oven the next morning and have a homemade breakfast that every pumpkin lover will go nuts over! 

I can never have enough overnight french toast casserole recipes. After you try this pumpkin french toast, also be sure to give Almond Berry French Toast Casserole and this Baked Blueberry Cream Cheese French Toast recipe a try. 

If you like peaches, you’ll love this Easy Peaches and Cream French Toast Bake Recipe. You can even substitute fresh peaches for canned so you can enjoy it all year long.

And who says you can’t have chocolate for breakfast? Certainly not me! My whole family loves this simple Chocolate Croissant Baked French Toast Recipe. It’s a keeper for sure, and has become a Christmas morning favorite! You could even serve it as a dessert with a scoop of vanilla ice cream on top and call it bread pudding.

This Mexican Breakfast Casserole is a delicious first meal of the day and a huge hit with everyone who loves a hearty, savory breakfast. With tortillas, chorizo, cheese, an egg mixture, and more, it’s another easy way to feed a hungry crowd. And the best part? It’s another great breakfast you make ahead of time!

This easy breakfast casserole with the addition of pumpkin puree, and a brown sugar pecan crumble topping is the perfect breakfast for Thanksgiving morning.

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Make Ahead Pumpkin French Toast Casserole | 365 Days of Baking

Enjoy the flavors of Fall in this easy make-ahead Pumpkin French Toast. French bread, pure pumpkin, pumpkin spice, eggs, and milk combine to make this easy breakfast treat. Sprinkle the cinnamon streusel topping on and put it into the oven the next day. It's a delicious fall french toast to warm you up on a cool, crisp morning. 

Course Breakfast

Cuisine American

Keyword Baked French Toast, Pumpkin French Toast Casserole, Pumpkin Spice Baked French Toast

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Refrigeration 8 hours hours

Total Time 9 hours hours 25 minutes minutes

Servings 10 people

Calories 652kcal

Author Lynne Feifer

Ingredients

• 1 loaf French Bread cut into 1-inch cubes
• 16 ounces cream cheese room temperature
• 15 ounces pure pumpkin “not” pie pilling
• ¾ cups granulated sugar
• 1 ½ teaspoons Homemade Pumpkin Spice
• 8 eggs
• 2 cups milk
• ½ cup heavy cream
• 2 tablespoons pure vanilla extract

Streusel Topping

• ½ cup all-purpose flour
• ½ cup packed light brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 8 tablespoons cold unsalted butter
• ½ cup chopped pecan pieces

Instructions

• Spray an 9 X 13-inch baking dish with cooking spray.
• Place all of the bread cubes into a large bowl.
• In a mixing bowl, beat the cream cheese and pumpkin together until fluffy, about 5 minutes, scraping down the sides as needed.
• Beat in the sugar and homemade pumpkin spice.
• Add eggs, two at a time with the mixer on low until each is fully incorporated, again scraping the sides as needed.
• In a large measuring cup, combine the milk, heavy cream and vanilla.
• Gently pour the milk mixture into the bowl while mixing on low. Make sure everything has been mixed together well.
• Gently pour the entire egg mixture over the bread cubes and mix to thoroughly coat.
• Carefully pour everything into the prepared baking dish and spread evenly. Cover with plastic wrap and refrigerate overnight.

To make the Streusel Topping

• In a medium bowl, combine flour, brown sugar, cinnamon, nutmeg and salt. Mix thoroughly.
• Cut butter into small pieces and with a pastry cutter or two forks, blend butter into mixture until it resembles coarse meal. Mix in the pecan pieces.
• Place mixture into a plastic bag. Seal and refrigerate overnight. This step can also be done in the morning before placing baking dish into the oven.
• When ready to bake the next morning…
• Preheat oven to 350 degrees F.
• Uncover the baking dish and sprinkle the streusel mixture evenly around the top.
• Bake uncovered for 60 – 65 minutes.

Notes

If you do not have a bowl large enough for all of the bread cubes, pour half of egg/milk mixture over half of the bread cubes, gently placing those into the prepared baking dish. Then do the same with the remaining bread and wet ingredients. 

Nutrition

Serving: 1person | Calories: 652kcal | Carbohydrates: 62g | Protein: 15g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 220mg | Sodium: 520mg | Potassium: 381mg | Fiber: 3g | Sugar: 34g | Vitamin A: 7956IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 3mg

I scooped a helping of this baked french toast onto my plate, tried it, took two bites and put the plate down.
I was done.
My daughter ate some at the same time and said she really liked it. I said I thought it was just blah and wasn’t blog worthy.
She said that it was for sure worthy of a post on the blog. 

“You don’t like it because you’re not a pumpkin lover. There are people out there who are nuts for pumpkin and would really like this.”
So, I hope my daughter is right and I hope you’re one of those pumpkin loving people. 🙂

This recipe has been edited in format and with pictures on 10/7/22. It was originally published 9/23/16.
And the first time I made it, someone wanted in on the action as you can see below.

The post Easy Pumpkin French Toast Casserole appeared first on 365 Days of Baking.

If you’re a working parent still trying to keep your family fed on a budget, this meal checks all the boxes: it’s easy, it’s quick, and it’s pretty cheap. You can make it ahead of time AND even make your own homemade 3 Ingredient Egg Noodles to use in it!. Add your favorite mix-ins to this classic casserole to customize it to your tastes, and you’ll remember the allure of this menu staple.

You can never go wrong when you serve the family a casserole. From Stuffed Pepper Casserole to Chicken Cordon Bleu Casserole and even Mexican Breakfast Casserole to Easy Pumpkin French Toast Casserole, you can enjoy one of these easy recipes for every meal of the day.

When was Tuna Noodle Casserole created?

This popular tuna casserole was popular in the 1950s after its creation by Campbell’s Soup company. The availability of canned tuna made this a popular choice for many households, church dinners, and potlucks.

What ingredients are in this pasta dish?

This casserole is full of pantry staples. Here are the things you need to make it:

• 3 cups of wide egg noodles
• 3 tablespoons of butter, divided
• ½ cup of minced onion
• 2 large stalks of celery, diced
• 1 5-ounce can of solid white albacore tuna in water, drained
• 1 10 ¾ ounce can of condensed cheddar cheese soup
• 1 ½ cups milk
• 1 cup shredded cheddar cheese
• 1/3 cup grated Parmesan cheese
• 1/3 cup Italian-style bread crumbs

Can I use Chunk Light Tuna instead?

Yes, chunk light and solid white tuna are very similar nutritionally though they come from different species, so you can use either. Solid white albacore tuna is packed with larger pieces, while chunk light tuna has a stronger “fishy” flavor and smaller pieces. Either can be packed in oil or water, which will change the amount of fat and calories in the recipe.

How to make Tuna Noodle Casserole

This casserole comes together in just a few easy steps:

First, preheat the oven to 375 degrees F. Boil the noodles according to the package directions, drain, and set aside.

Melt 1 tablespoon of butter in a large skillet. Add onions and celery to the melted butter and sauté until tender, about 5-10 minutes.

Empty the cheddar cheese soup into a medium bowl. Add milk to the soup and whisk together until smooth. Set it aside.

Add tuna to the sauteed vegetables in the skillet, breaking it apart with a fork. Add the soup/milk mixture to the skillet, stir to combine, and bring it to a boil over medium heat. Stir until heated throughout, about 3 minutes.

Remove the skillet from the heat and add the cooked egg noodles, and shredded cheddar cheese to the tuna and creamy sauce. Mix until everything is thoroughly combined, then transfer the mixture into an 8×8-inch baking dish. In a medium microwavable bowl, melt the remaining two tablespoons of butter. Add the Parmesan cheese and bread crumbs, and mix well. Sprinkle this mixture evenly over the top of the casserole. Bake for 25-30 minutes or until bubbly.

Mix-ins and other variations:

This nostalgic recipe has lots of variations. Your family probably has its own version passed down over the years! Here are some things you can do to customize this recipe:

• Use elbow macaroni instead of egg noodles
• Use cream of mushroom soup and shredded cheddar cheese instead of the condensed cheddar soup
• Add canned peas or green beans to the casserole before baking.
• Top with crushed potato chips, corn flakes or crushed Ritz cracker crumbs instead of bread crumbs.

How do I make Tuna Noodle Casserole ahead of time?

This dish can easily be made a day ahead or in the morning. Follow the recipe as directed to the point where the casserole is placed in the baking dish. Wait to make the bread topping until you are ready to bake, then cover and store the casserole in the refrigerator.

When it’s time to finish cooking, preheat the oven, make the bread crumb topping, and bake as directed.

Can you make and freeze tuna casserole?

Yes! Tuna noodle casserole freezes beautifully! It can be made ahead of time and frozen in one of two ways:

Freeze the mixture without cooked noodles, then cook them on the day of serving and add them to the mixture before baking. This has the best taste and texture, in my opinion.

OR, cook the noodles to “al dente” before adding them to the other ingredients and placing the mixture in the freezer.

Either way, store the casserole mixture in a freezer bag. Remove the excess air, seal, and lay flat to freeze for up to 3 months. Thaw and bake as directed.

How to store leftover Tuna Noodle Casserole

Transfer any leftovers to an airtight container and store them in the refrigerator for 3-4 days. Reheat in the microwave for 45-60 seconds, stir, and then heat until warm throughout.

Or you can freeze baked casserole by transferring leftovers to a freezer bag or other airtight container. It will keep up to 1 month in the freezer.

More delicious casserole recipes:

Casseroles are a great way to feed your family a hearty meal and are perfect for potlucks. Here are some of my favorite casseroles:

• Chicken Noodle Casserole
• Taco Casserole
• 20-Minute Chili Casserole
• Cheesy Chicken, Broccoli, and Rice Casserole
• Mexican Breakfast Casserole

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Tuna Noodle Casserole

Tuna Noodle Casserole is a classic, comforting casserole you might remember from your childhood dinner table! This version combines buttery egg noodles and tuna smothered in a creamy cheese sauce and topped with toasted Parmesan bread crumbs. It’s an easy, family-friendly weeknight meal you’ll enjoy again and again!

Course Dinners

Cuisine American

Keyword Tuna Noodle Casserole

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 546kcal

Author Lynne Feifer

Ingredients

• 3 cups wide egg noodles
• 3 tablespoons butter divided
• ½ cup onion minced
• 2 large celery stalks diced
• 5 ounces solid white tuna in water drained
• 10.75 ounces condensed cheddar cheese soup
• 1 ½ cups milk
• 1 cup shredded cheddar cheese
• ⅓ cup grated Parmesan cheese
• ⅓ cup Italian-style bread crumbs

Instructions

• Preheat oven to 375ºF. Boil noodles according to directions, drain and set aside.
• Melt 1 tablespoon of butter in large skillet. Add onions and celery and sauté til tender, about 5-10 minutes.
• Empty condensed soup into a medium bowl. Add milk and whisk together. Set aside.
• Add tuna to skillet, breaking apart with a fork. Add soup/milk mixture and bring to boil.
• Stir until heated throughout, about 3 minutes. Remove from heat and add noodles and the cup of shredded cheese. Mix until everything is thoroughly combined.
• Spoon into an 8×8-inch baking dish.
• In a medium microwaveable bowl, melt the remaining 2 tablespoons of butter. Add the Parmesan cheese and bread crumbs, and mix well. Sprinkle evenly over top.
• Bake for 25-30 minutes or until bubbly. Remove from heat and let cool slightly before serving.

Nutrition

Serving: 1serving | Calories: 546kcal | Carbohydrates: 42g | Protein: 28g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 1122mg | Potassium: 779mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1207IU | Vitamin C: 2mg | Calcium: 459mg | Iron: 2mg

This post was originally published March 11, 2011. It has been updated in format and with pictures on September 27, 2023.

The post Tuna Noodle Casserole appeared first on 365 Days of Baking.

Just like tomatoes, people always seem to have an abundance of zucchini and ask me for ways to use it up. Classic zucchini bread is delicious, but you can only eat so much of it, you know. I’m thrilled to offer another alternative to add to your recipe box.
These Parmesan Zucchini Sticks are a delicious and fun side or snack to make with it, too!

And if you are looking for a main dish, then this Ground Beef Zucchini Casserole is perfect, AND it’s Keto-friendly, too!

Another great way to use your zucchini is with these Air Fryer Zucchini Fritters. Crispy on the outside and tender inside they make a great side dish or snack when served with a dollop of plain Greek yogurt or sour cream.

The Benefits of Zucchini

Whether you grow your own or pick some up at the grocery store, zucchini is low in calories and rich in essential nutrients, making it an excellent addition to a balanced diet. From promoting digestion to supporting weight loss, zucchini offers tons of advantages for your overall health.

Ingredients for Summer Zucchini Casserole

To make this easy zucchini casserole, you will need just a handful of ingredients:

• 4 large eggs
• ½ cup vegetable oil
• 3 cups thinly sliced fresh zucchini
• 1 cup thinly sliced onion
• 1 ½ cups shredded cheddar cheese
• 1 cup Bisquick
• 1 tablespoon fresh parsley (or 1 teaspoon dried parsley)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

How to make Zucchini Casserole

Now that you have gathered all the ingredients, let’s dive into the step-by-step instructions for making this delicious casserole:

1. Preheat oven to 375° F and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
2. Slice the zucchini with a sharp knife. Remove any excess water by pressing them with a paper towel.
3. In a large bowl, combine the eggs and oil, and mix well. Add in the zucchini slices, onions, cheese, Bisquick, parsley, salt, and pepper, and thoroughly combine.
4. Pour the zucchini mixture into the prepared baking dish and bake for 30 minutes or until golden brown on top. Serve the casserole warm and enjoy the delightful flavors of summer!

That’s it- the perfect main dish for dinner or serve it as an easy side dish with your favorite main, like grilled chicken breasts or this Asian-Marinated Roast Pork Tenderloin.

Recipe Variations

To make your zucchini casserole even more flavorful, consider incorporating the following things:

• Experiment with different herbs: Aside from parsley, you can try using other herbs, such as thyme or rosemary, to add some more great flavor to the dish.
• Add a kick of spice: If you enjoy spicy flavors, consider adding a pinch of chili flakes or a dash of hot sauce to the casserole for an extra zing.
• Customize with additional vegetables: Feel free to add your favorite vegetables to the mix. Consider bell peppers, cherry tomatoes, sliced mushrooms, spinach, or even corn to complement the flavors beautifully.
• Opt for a different cheese: While cheddar cheese works wonderfully in this recipe, you can experiment with other cheeses, such as mozzarella cheese, Swiss cheese or Gruyere, for a more intense flavor.

How to Store Leftovers

Let your casserole dish cool to room temperature, then store it in an airtight container in the fridge for 3-5 days. 

Can you Freeze Zucchini Casserole?

This recipe freezes well! Wrap it tightly with a layer of saran wrap and then a layer of aluminum foil. Freeze it for up to a month.

To reheat, let it thaw in the refrigerator overnight, then warm in a 350-degree oven until warm through.

More Zucchini Recipes

Still looking for ways to use up your zucchini?

• With fresh lemon flavor, these sweet Lemon Zucchini Muffins are a great way to use fresh garden zucchini and don’t take long to make.
• Cornmeal Breaded Zucchini Chips are a delicious vegetable snack or side dish! These zucchini slices have a light cornmeal coating seasoned with garlic and Parmesan cheese.
• These baked Zucchini Sticks, coated in two different kinds of bread crumbs, Italian herbs, and Parmesan cheese, make a quick and easy side dish, appetizer, or even dinner. Serve plain, with your favorite marinara or ranch dressing.
• Elevate your dinner game with delicious and healthy Mushroom and Onion Stuffed Zucchini! This delightful recipe combines the earthy flavors of mushrooms and sweet onions inside a tender zucchini boat.

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Zucchini Casserole

This easy Zucchini Casserole is a combination of tender zucchini, aromatic onion, and a cheesy Bisquick topping. It's the perfect side dish anytime, especially when you have an abundance of zucchini.

Course Side Dish

Cuisine American

Keyword Zucchini Casserole

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 203kcal

Author Lynne Feifer

Ingredients

• 4 large eggs
• ½ cup vegetable oil
• 3 cups thinly sliced zucchini
• 1 cup thinly sliced onion
• 1 ½ cups shredded cheddar cheese
• 1 cup Bisquick
• 1 tablespoon fresh parsley can substitute 1 teaspoon dried parsley
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Instructions

• Preheat oven to 375° F, and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• In a large mixing bowl, combine the eggs and oil, and mix well. Add in the zucchini, onions, cheese, Bisquick, parsley, salt, and pepper, and thoroughly combine.
• Pour into the prepared baking dish and bake for 30 minutes.

Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 14g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 516mg | Potassium: 229mg | Fiber: 1g | Sugar: 4g | Vitamin A: 484IU | Vitamin C: 11mg | Calcium: 204mg | Iron: 1mg

The post Zucchini Casserole appeared first on 365 Days of Baking.