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Creamy Squash Casserole

Impress your guests with this yummy casserole. The delicious, cheesy Gruyere crust hides the tender butternut squash. The squash is bathed in a mixture of milk and heavy cream which makes this dish a creamy and hearty delight.

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Ingredients Needed for Creamy Squash Casserole

1 tablespoon olive oil
1 onion, diced
1 tablespoon vegetable oil
2 garlic cloves, halved
5 fresh sage leaves
1 cup heavy cream
½ cup milk
salt
pepper
2 tablespoons of whole-grain Dijon mustard
1 pound butternut squash, sliced
1 cup Gruyère, shredded

How to Make Creamy Squash Casserole

Heat the olive oil in a skillet over low heat and cook the onion until tender. Set it aside.
For the heavy cream mixture:
Heat the vegetable oil in a skillet over low heat, add the garlic and sage leaves. Add the heavy cream and milk while stirring. Simmer for 2-3 minutes, then remove the sage leaves and garlic pieces.
Season with salt and pepper and remove from heat. Add the whole grain mustard and stir.
For the casserole:
Place the squash slices in a baking dish. Arrange them so they overlap, in two rows. Add the cooked onion, pour in the heavy cream mixture, and spread the shredded cheese on top.
Cover with aluminum foil and bake for 30 minutes at 360⁰F/180⁰C.

Cheesy Roasted Cauliflower Casserole

For this cheesy casserole use ricotta and parmesan. The latter works great in the crispy breadcrumb base, but also the creamy filling, and the topping. Roast the cauliflower to give it the maximum flavor boost and enrich it with anchovy.

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Ingredients Needed for Cheesy Roasted Cauliflower Casserole

For the base:

1 cup breadcrumbs
1 cup parmesan, shredded
½ cup butter

For the cauliflower:

1 pound cauliflower floret
3 ounces of caper
4 garlic cloves
1 tablespoon lemon juice
4 anchovies fillets
salt
pepper
2 tablespoons of olive oil

For the topping:

1 cup parmesan, shredded
⅔ cup ricotta

How to Make Cheesy Roasted Cauliflower Casserole

For the base:
Add the breadcrumbs, parmesan, and butter in a blender and blend them.
Transfer the mixture to a 10 x 5 x 2 in (25 x 13 x 5 cm) baking dish and spread it evenly. Bake for 20 minutes at 400⁰F/200⁰C. Set aside.
For the cauliflower:
Add the cauliflower, capers, and garlic in a parchment paper-lined baking tray. Drizzle the lemon juice, add the anchovy, and season with salt and pepper. Drizzle the olive oil and roast for 20 minutes at 400⁰F/200⁰C.
Assembling the casserole:
Spread½ cup of parmesan over the breadcrumb-parmesan base, layer the risotto, then the cooked cauliflower, and finish by spreading the remaining shredded parmesan.
Bake for 20 minutes at 400⁰F/200⁰C.

Creamy Leek and Potato Casserole

Looking for a creamy, filling, and nutritious dish? Try this leek and potato casserole. It has bacon and two types of cheese, which add plenty of richness and extra flavor to it!

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Ingredients Needed for Creamy Leek and Potato Casserole

3 potatoes, cubed
1 tablespoon olive oil
1 onion, diced
2 leeks, sliced
3 ounces of bacon, chopped
salt
pepper
¼ cup milk
1 tablespoon butter
1 teaspoon paprika powder
1 egg
1 ounce Gruyère cheese
3 ounces of low moisture mozzarella, shredded
fresh parsley, chopped

How to Make Creamy Leek and Potato Casserole

Add water to a saucepan and bring it to a boil. Add the potatoes and boil them until they’re cooked through.
Meanwhile, heat the olive oil in a skillet and add the onion and celery to it. Cook them, stirring often, until the vegetables soften.
Add the bacon, season with salt and pepper, and cook further, on low heat.
Drain the boiled potatoes. Make a soft puree, by blending the potatoes with milk and butter.
Add the paprika and cooked leek mixture to the puree bowl. Stir to combine all.
Add the egg, Gruyere cheese, half of the low moisture mozzarella, and the fresh parsley. Mix.
Transfer the mixture to a ceramic baking pan, then top it with the remaining mozzarella.
Move the tray to the oven and bake for the next 45 minutes at 380˚F/190˚C.

Bacon, Egg, and Potato Chip Casserole

If you want yourself a satisfying dish for breakfast, we give you this bacon, egg, and potato chip casserole. This dish is savory and it is enough to bring joy to 4-5 people, so if you and your family have no diet issues, it’s the best way to start off a day!

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Ingredients Needed for Bacon, Egg, and Potato Chip Casserole

4 ounces of potato chips
14 bacon slice
5 eggs
1 onion, chopped
½ cup parmesan, chopped

How to Make Bacon, Egg, and Potato Chip Casserole

Preheat the oven to 360 degrees F/180 degrees C.
Add the potato chips in a bowl and crush them.
Roll the bacon slices and place them side-up in a round baking dish. The dish should be around 10 inches (25 cm) diameter.
Add the eggs and chopped onion between the bacon slices. Top with potato chips and parmesan.
Slide the tray into the oven and bake it for the next 15 minutes.

Cheesy Broccoli and Cauliflower Casserole

Being a vegetarian is tough because many times you feel that your options are so limited. But, there are lots of filling vegetarian meals, that make meat totally forgettable. Take this casserole for example, that brings together 2 veggies many of us consider as bland and uninteresting. But this casserole really makes them shine in a delicious way!

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Ingredients Needed for Cheesy Broccoli and Cauliflower Casserole

2 tablespoons of butter
4 garlic cloves, sliced
¼ cup flour
1 cup milk
½ teaspoon chili flakes
10 ounces of broccoli florets
10 ounces of cauliflower florets
½ cup low moisture mozzarella, shredded
½ cup cheddar, shredded
1 tablespoon panko
1 teaspoon olive oil
fresh parsley, chopped

How to Make Cheesy Broccoli and Cauliflower Casserole

Heat a skillet over medium heat, add the butter and melt it.
Add the garlic cloves and cook them for 30 seconds, then add the flour. Whisk everything until the mixture becomes golden.
Slowly pour 1/2 cup of milk while whisking until you obtain a thick sauce.
Season with chili flakes and add the broccoli. Add the remaining milk, stir, then leave it on heat for 2 minutes. Pour everything into a blender and mix until smooth.
Preheat the oven to 360 degrees F/180 degrees C.
Add the cauliflower florets to a glass baking dish. Pour the broccoli mixture over it. Top it with shredded Cheddar, mozzarella, panko, and olive oil. Bake the casserole for 25 minutes.
You can garnish it with some chopped parsley.

Cheesy Zucchini and Tomato Casserole

Bring the best out of a zucchini and a few tomatoes by baking them in a delicious casserole. Make it extra cheesy by adding mozzarella and parmesan, and add some panko on top to obtain a crispy crumb. Drizzle it with olive oil, giving it an authentic Italian flavor.

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Ingredients Needed for Cheesy Zucchini and Tomato Casserole

1 zucchini
2 garlic cloves, chopped
1 tablespoon vegetable oil
1 onion, chopped
2 tomatoes, cubed
½ teaspoon dried oregano
salt
pepper
½ cup parmesan, shredded
1 tablespoon panko
5 ounces of fresh mozzarella
1 teaspoon olive oil

How to Make Cheesy Zucchini and Tomato Casserole

Preheat the oven to 380 degrees F/190 degrees C.
Peel the zucchini and slice it into cubes. Place them in a large bowl.
Heat the vegetable oil in a skillet over medium heat. Add the garlic, onion, and season with salt. Cook until the onion is soft.
Add the cooked onion and garlic over the zucchini cubes. Also add the tomatoes and season with salt, pepper, and dried oregano. Add half of the parmesan, panko and mix everything.
Transfer the mixture to a ceramic baking tray. Add the fresh mozzarella on top and pour a small drizzle of olive oil. Sprinkle the remaining parmesan all over the casserole.
Slide the tray into the oven and bake it for the next 25 minutes.

One Pan Cheesy Chicken Casserole

Want to take your chicken schnitzels to the next level? Cook them and then lay them on a tomato sauce base, and top them with veggies like bell pepper and mushrooms, some arugula, and shredded mozzarella. Slide the tray into the oven and enjoy all those delicious flavors combine in a mouthwatering casserole.

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Ingredients Needed for One Pan Cheesy Chicken Casserole

1 cup flour
½ teaspoon curry powder
½ teaspoon oregano
pepper
salt
½ teaspoon garlic powder
2 eggs
1 cup panko
1 pound chicken breast, sliced into 4
vegetable oil
1 cup tomato sauce
4 basil leaves
6 mushrooms, sliced
1 red bell pepper, thinly sliced
1 red onion, thinly sliced
1 ounce arugula
2 tablespoons of sweet corn
½ cup mozzarella, shredded

How to Make One Pan Cheesy Chicken Casserole

First, mix the flour with oregano, curry powder, salt, pepper, and garlic powder. Mix until smooth.
Coat the chicken with flour, whisked egg, and panko.
Heat the vegetable oil in a skillet over medium heat. Add the schnitzels and cook them until golden and crispy.
Preheat the oven to 360°F/180°C.
Next, pour the tomato sauce on the bottom of a cast-iron skillet. Top it with basil leaves and the chicken schnitzels. Top them with sliced mushrooms, red bell pepper, red onion, arugula, and sweet corn.
Evenly spread the shredded mozzarella on top of the skillet.
Slide the skillet into the oven and cook it for the next 15 minutes!

Eggplant, Zucchini, and Tomato Casserole

Sometimes, your body just says no more to meat. And, one of the most savory dishes that can replace it is a nice and cozy veggie casserole. And this one sure has lots of veggies, like eggplant, zucchini, tomato, carrot, onion, so it’s sure to satisfy all tastes.

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Ingredients Needed for Eggplant, Zucchini, and Tomato Casserole

¼ cup olive oil
1 red onion, chopped
2 carrots, thinly sliced
½ yellow bell pepper, diced
½ teaspoon dried oregano
salt
pepper
3 tablespoons of tomato sauce
fresh parsley
2 garlic cloves, crushed
1 long eggplant
1 large zucchini
3 tomatoes

How to Make Eggplant, Zucchini, and Tomato Casserole

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the red onion, carrots, and bell pepper.
Season with dried oregano, salt, and pepper. Pour the tomato sauce and cook until the veggies soften.
Pour the veggies into a blender and blend them until smooth.
Preheat the oven to 380°F/190°C.
Next, grab a small bowl and mix the remaining olive oil, garlic, and parsley.
Add the veggie blend on the bottom of a round oven tray, approximately 12 inches (30 cm) in diameter.
Slice the eggplant, zucchini, and tomatoes into thin, round, slices. Layer the eggplant, zucchini, and tomato slices on top of the blended veggies. Top them with the olive oil and parsley mix.
Slide the tray into the oven and bake for 90 minutes!

Eggplant and Minced Meat Casserole

If you’re an eggplant lover, try combining it with minced meat in a simple and delicious casserole. To spice things up, add some shimeji mushrooms when cooking the sauce. Lay the minced meat into a glass oven dish and top it with eggplant slices.

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Ingredients Needed for Eggplant and Minced Meat Casserole

2 tablespoons of vegetable oil 1 onion, chopped 3 ounces of shimeji mushroom, minced 10 ounces of minced meat (like pork) 4 tablespoons of tomato sauce 1 teaspoon seven spice powder 1 teaspoon coriander powder salt pepper 1 large eggplant, sliced fresh mint leaves fresh parsley for garnish

How to Make Eggplant and Minced Meat Casserole

Heat the vegetable oil in a skillet over medium heat.
Cook and stir the onion until it starts getting tender. Add the shimeji mushrooms. Cook and stir for 2-3 minutes.
Add the minced meat, shimeji and onion mixture, 2 tablespoons of tomato sauce, seven spice powder, coriander powder, and fresh parsley. Mix them together and season with salt and pepper in the process.
Add the minced meat mixture to a baking dish and distribute it evenly. Place the mint leaves on it and then the eggplant slices. Drizzle on top the remaining tomato sauce.
Bake for 35 minutes at 360⁰F/180⁰C.
Serve garnished with fresh parsley.

Spicy Beef Casserole

A hearty and warming casserole can be a complete dish. This is also the case with this one-dish meal. It’s a beef stew with a rich gravy, where you toss carrots, spring onion, ginger, and garlic. Make it cheesy with mozzarella and spice it heavily with a spice mixture made from 4 such condiments.

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Ingredients Needed for Spicy Beef Casserole

For the beef:

¼ cup vegetable oil
1 large onion, diced
6 ounces of beef tenderloin, cubed

For the spice mix:

2 teaspoons of dried coriander
1 teaspoon turmeric
1 teaspoon salt
2 teaspoons of five-spice powder
2 teaspoons of curry powder

For the casserole:

3 ounces of low moisture mozzarella, chopped
1 red chili, chopped
1 spring onion, chopped
2 medium carrots, sliced
4 garlic cloves
1 tablespoon ginger, chopped
1 cup red wine
1 cup water

How to Make Spicy Beef Casserole

For the beef:
Heat the oil in a skillet over low heat. Add the onion. Cook and stir until tender.
Add the cubed beef and turn the heat to medium. Stir a little.
For the spice mix:
Add the coriander, turmeric, salt, five-spice powder, and curry powder to a small bowl. Mix them using a teaspoon.
For the casserole:
Add the spice mix to the skillet. Stir it in. Add the mozzarella. Cook and stir until the beef browns.
Add the red chili and spring onion. Stir them in.
Transfer the mixture to a bigger casserole, add the carrots, garlic, ginger, red wine, and water.
Mix using a spatula, cover the casserole with aluminum foil, then bake for 3 hours at 360⁰F/180⁰C.

Zucchini, Carrot and Mushroom Casserole

Hearty and warming go hand in hand with this vegetarian casserole. Make a base from grilled zucchini and fill it with a savory veggie mixture from smooth and mildly sweet carrots, pleasantly chewy mushrooms, and savory onion. Top it with gooey mozzarella, pungent ginger, sweet corn, and salty olives. This will only make your casserole even tastier.

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Ingredients Needed for Zucchini, Carrot and Mushroom Casserole

For the veggie mixture:

1 tablespoon vegetable oil
1 medium red onion, sliced
2 medium carrots, shredded
5 ounces of mushrooms, quartered
salt
pepper

For the casserole:

1 medium zucchini, sliced
2 tablespoons of melted butter
1 tablespoon ginger, shredded
2 tablespoons of canned sweet corn
1 ounce olives
1 ounce green olives stuffed with pimento
1 cup low moisture mozzarella, grated

How to Make Zucchini, Carrot and Mushroom Casserole

For the veggie mixture:
Heat the oil in a skillet over low heat and add the red onion. Cook and stir until tender.
Add the carrots and mushrooms and season with salt and pepper. Cook and stir for 2 minutes. Remove from heat.
For the casserole:
Grill the zucchini slices.
Coat a casserole with butter using a brush. Place the zucchini slices into the casserole, then add the vegetable mixture. Spread it evenly.
Top with ginger, sweet corn, olives, and grated mozzarella. Bake for 25 minutes at 360⁰F/180⁰C.

Cheese and Ham Phyllo Rolls Casserole

This casserole is seriously yummy stuff. A hearty comfort food that is deliciously cheesy from the melting Gruyere and feta. The ham is a welcomed addition. Also, the nutmeg and thyme flavoring. And as always, the crispy phyllo pastry makes everything extra-tasty.

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Ingredients Needed for Cheese and Ham Phyllo Rolls Casserole

For the rolls:

3 cups of gruyère, grated
4 ounces of ham, diced
½ tablespoon fresh thyme
salt
pepper
3 ounces of feta, crumbled
⅓ cup olive oil
4 phyllo sheets

For the egg and milk mixture:

3 eggs
1 cup milk
2 teaspoons of nutmeg, grated

For the casserole:

7 tablespoons of vegetable oil
5 phyllo sheets
fresh thyme, chopped (for garnishing)

How to Make Cheese and Ham Phyllo Rolls Casserole

For the rolls:
Add the Gruyere cheese, ham, thyme, and feta to a bowl. Season with salt and pepper and mix. Set aside.
Coat 2 phyllo sheets with olive oil and place them one on top of the other. Spread 1/2 of the cheese and ham mixture on top, then repeat with 2 more phyllo sheets and the remaining mixture. Roll them, then cut the roll into thicker slices.
For the egg and milk mixture:
Add the eggs, milk, and nutmeg to a bowl and whisk them.
For the casserole:
Sprinkle a 10-inch diameter baking dish with 2 tablespoons of vegetable oil and line it with a phyllo sheet. Flip the margins of the sheet inside the baking dish and sprinkle 1 more tablespoon of oil. Do the same with the remaining phyllo sheets and vegetable oil.
Place the rolls inside the baking dish pressing them gently over the bottom phyllo sheets. Pour the custard on top and bake for 60 minutes at 360⁰F/180⁰C.
Serve garnished with fresh thyme.

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