This chicken bacon ranch casserole is the kind of dinner you make when you want something quick and easy that is cozy, filling, and guaranteed to be a hit. It’s creamy, cheesy, and packed with shredded chicken, crispy bacon, pasta, and just the right amount of ranch flavor.

It’s easy enough for a weeknight, comforting enough for a Sunday dinner, and flexible enough to make ahead which is exactly what we want from a good casserole.

Ingredients You’ll Need

This chicken bacon ranch pasta bake is a hearty dinner recipe everyone will love! Here is everything you’ll need:

• Butter: Forms the base of the sauce and adds richness while helping create a smooth, creamy texture.
• Garlic: Adds savory depth and aromatic flavor that enhances the cream sauce without overpowering it.
• Flour: Thickens the sauce, creating a creamy, cohesive base that coats the pasta and chicken evenly.
• Heavy Cream: Provides richness and body, giving the casserole its signature creamy, comforting texture.
• Chipotle Lime Ranch: Adds tangy ranch flavor with a subtle smoky kick, balancing the richness of the cheese and cream.
• Salt and Pepper: Enhance and balance all the flavors, ensuring the dish doesn’t taste flat.
• Chicken: Adds hearty protein and makes the casserole filling and satisfying.
• Small Shells Pasta: Holds onto the creamy sauce thanks to its shape, delivering flavor in every bite.
• Mozzarella Cheese: Melts smoothly and creates that stretchy, gooey texture everyone loves.
• Cheddar Cheese: Adds sharp, bold flavor that balances the creaminess of the sauce.
• Bacon: Brings smoky, salty crunch that contrasts perfectly with the creamy casserole.
• Parsley: Adds a fresh pop of color and a light herbal finish to balance the richness.

How to Make Chicken Bacon Ranch Casserole

This is a layered casserole with four main components: the ranch cream sauce, the shredded cheese, the chicken, and the pasta. Here’s how to make this easy chicken casserole: 

1. Make the Sauce: Prepare the ranch cream sauce (detailed instructions on how to make a cream sauce in the section below). 
2. Cook the Pasta: Meanwhile, cook the pasta according to package instructions. 
3. Assemble the Casserole: Butter a 9×13-inch casserole dish and assemble the chicken ranch casserole. 
4. Bake: Bake the ranch chicken casserole until the cheese is melted and bubbling around the edges. 

read more: Looking for easy casserole recipes? Try our Baked Pork Chops and Rice Casserole next!

How to Make a Cream Sauce

We get a lot of readers writing in saying that they feel overwhelmed with the idea of making a cream sauce. But don’t worry, we’ll help you out! Cream sauce is one of the easiest things you can learn to make. Once you know the basics, you can create anything you want. 

Start off with a little butter (olive oil is ok if you absolutely must, but butter is best), then add in your flavorings. Garlic is a must for this chicken ranch casserole, and you can go as light or as heavy as you want. Onions are another great addition and if you’re keeping it a white sauce, throw in a dash or two of nutmeg. Sounds crazy, but it really enriches the sauce.

Alright, whisk everything together and add in an equal amount of flour. So, if you used 2 tablespoons of butter go ahead and start with 1 ½-2 tablespoons of flour and whisk for 30-60 seconds. This will cook out the flour taste. 

Immediately add your liquid while continuously whisking. This is a great chance to bust out your ranch dressing — we used chili lime flavor and it is awesome, but there’s also classic and cucumber basil if you want to try something less spicy. 

Chicken Casserole FAQs

Variations and Add-Ins

This is a fairly flexible recipe. You can use any shredded cheese you have on hand, substitute shredded turkey for the chicken, use turkey bacon instead of regular bacon, and so forth. This is one of those awesome clean out the fridge recipes! 

Can I Make This Ahead of Time?

This is a great make ahead recipe! Make and assemble everything as instructed, then cover with aluminum foil or plastic wrap and store it in the fridge. It will keep for up to 2 days. Then bake it as written in the instruction.

Storing and Reheating

Leftovers should be stored in an airtight container in the refrigerator. They will keep for 4-5 days.

Reheat individual portions in the microwave or multiple servings in the oven preheated to 300 degrees F for 15-20 minutes.

This cheesy chicken bacon ranch casserole is rich, comforting, and always disappears fast. Whether you’re feeding a family, bringing dinner to a friend, or stocking the freezer, this is one of those dependable recipes you’ll come back to again and again.

More Cozy Casserole Recipes to Try:

• Busy Day Casserole
• Cream Cheese Chicken and Rice Casserole
• Ground Beef and Potato Casserole
• Teriyaki Chicken Casserole
• Easy Pizza Casserole

Watch How This Recipe is Made…

If you’re craving a creamy and indulgent chicken casserole, then this cheesy chicken and rice casserole is a must-try! Made with juicy chicken, fluffy rice and lots of cheese, it’s a family favorite!

Growing up my mom made, and still does make, the best casseroles. I don’t care that it’s 2025 and people are worried more about kale pureed into overnight oats, casseroles feel like home and I’m always a fan of an easy chicken and rice recipe for dinner. We call this one angel chicken casserole in our house and it’s based off of two recipes, the crockpot chicken and rice recipe and Mom’s famous Busy Day Casserole recipe.

Typical angel chicken is a creamy sauce with chicken served over angel hair pasta, but I decided to transform the flavorful saucy chicken into a casserole by combining it with rice. It is total comfort food and full of delicious homey flavors! It’s called “angel chicken” for a reason…it tastes like heaven!

Ingredients for Cheesy Chicken and Rice Casserole

If you have some leftover chicken or bought a rotisserie chicken at Costco but aren’t sure how to use it, this recipe is a great option. You only need a few pantry staples to make this hearty and irresistible casserole recipe:

• Cream Cheese: I recommend using full fat or possibly 1/3 less fat but avoid fat free for the best texture and flavor.
• Butter: adds richness and flavor
• Cooked Chicken: diced or shredded (I use rotisserie from Costco)
• Cooked Rice: I use 1/3 wild rice and the rest white rice.
• Cream of Chicken Soup: I use my homemade recipe, but feel free to use a can of condensed soup if you want.
  • NOTE: You can swap for cream of mushroom soup or cream of celery soup if needed.
• Garlic: adds flavor
• Good Seasons Dry Italian Dressing Mix: You can find this at the grocery store on the salad dressing aisle next to the other salad dressing packets.
• Chicken Broth: helps keep the casserole moist as it bakes
• Colby Jack Cheese: Some goes in the casserole and the rest gets sprinkled on top for extra cheesiness.
• Salt and Pepper: adds flavor
• Fresh Parsley: Don’t skip this! This is a creamy, cheesy and rich dish and the parsley adds the tiniest bit of brightness I think the casserole needs.

The measurements needed for each ingredient can be found in the recipe card at the end of the post.

How to Make Chicken and Rice Casserole

Casseroles sometimes get a bad wrap, but this chicken rice casserole recipe will make a casserole lover out of anyone! I guarantee it! It’s so easy to make too. Here are the basic steps:

1. Prep: Preheat the oven to 350 degrees F and spray a 9×13” casserole dish with cooking spray.
2. Whisk: Add the cream cheese and butter in a small bowl and whisk together to combine.
3. Combine: In a large mixing bowl, add all the ingredients (saving half the cheese the fresh parsley for later) and stir until combined.
4. Bake: Transfer the chicken and rice mixture into the prepared casserole pan and top with the remaining shredded cheese. Spray a piece of aluminum foil with nonstick spray and cover the dish. Bake for 25 minutes, removing the foil halfway through baking.
5. Serve: Remove the oven and let the casserole sit for a few minutes. Sprinkle with the fresh parsley and serve!

All the instructions can also be found in the recipe card at the end of the post where you can print or save the recipe.

Variations

Casseroles are so easy to customize and this chicken casserole recipe is a great one to augment with vegetables or other add-ins. You could add peas, carrots, green beans, broccoli florets or mushrooms and it would be delicious!

You can also swap out the cheese for different cheeses. Swiss cheese, monterey jack or pepper jack would all be super tasty.

Tips for Making Angel Chicken Rice Casserole

Before you get started, make sure the chicken and rice are both cooked already. If you put the chicken in raw or the rice uncooked, neither will cook completely.

The butter and cream cheese both need to be at room temperature before adding them to the recipe so that they are smooth and creamy.

The Italian seasoning packet should be added to the recipe dry, just the powder. Do not make the Italian dressing before adding.

This is a great option for using up leftover chicken whether it’s grilled chicken or slow cooker whole chicken, any cooked chicken will work great! Chicken breasts and chicken thighs can both be used.

You can also use any rice you want. Brown rice, wild rice, white rice, etc. all will taste delicious! Just make sure it isn’t instant rice.

What to Serve with Chicken Casserole

I always like to balance out a rich and heavy casserole with a couple of light side dishes. A salad or vegetable side dish are both great options. Here are a few of our favorites:

• Tomato Cucumber Salad
• Spinach Berry Salad
• Broccoli Salad
• Roasted Veggies
• Grilled Vegetables
• Air Fryer Crispy Broccoli

Storing, Freezing and Reheating

Leftovers should be stored in the refrigerator in an airtight container. They will keep for 4-5 days. This casserole is also a great freezer meal option. Let it cool completely and then place in a freezer-safe container. It will keep in the freezer for up to 3 months. You can also freeze it before baking, which I actually recommend, just don’t add the cheese on top until right before baking.

To reheat it, let it thaw in the fridge overnight and then reheat it in a baking dish covered with foil in the oven preheated to 300 degrees F for 10-15 minutes or until heated through. If you’re just reheating a single serving, I just zap it in the microwave. It makes delicious leftovers!

This creamy and delicious casserole is the perfect comfort food for any night of the week. Packed with tender chicken, fluffy rice, and gooey cheese, this angel chicken and rice casserole is sure to be a hit with the whole family.

More Comforting Casseroles to Try:

• Cheesy Ground Beef and Rice Casserole
• Teriyaki Chicken Casserole
• Creamy Zucchini Sausage Casserole
• Cheesy Ham Potato Bacon Casserole
• Teriyaki Beef Casserole
• Ground Beef Enchilada Casserole

Video for How to Make Cream Cheese Chicken and Rice Casserole

Healthy Harvest Chicken Casserole is a comforting and nutritious dish that combines tender, lean chicken with an array of colorful vegetables, wild rice, and a light, creamy honey mustard sauce.

This casserole recipe was inspired by a salad I had a few years ago up in Park City, UT. I haven’t been able to get the flavors out of my head since, so I converted it into a casserole and I’m obsessed!

This hearty casserole offers a wholesome balance of flavors, from the savory chicken to the sweetness of seasonal vegetables. Perfectly baked to golden perfection, it’s a satisfying meal that the whole family will enjoy!

Ingredients for Healthy Harvest Chicken Casserole

There is nothing complicated about the ingredients for this healthy chicken recipe. You’ll need a few seasonal vegetables and some seasonings. Here is everything you’ll need:

• Extra Virgin Olive Oil: used to sauté the potatoes and vegetables
• Sweet Potatoes: adds heartiness and a touch of sweetness to the dish
• Brussels Sprouts: If you aren’t a brussel sprouts fan, use broccoli instead.
• Red Onion: adds flavor
• Garlic: adds flavor
• Chicken Broth: helps cook all the vegetables and chicken completely
• Seasonings: Dried Thyme, Cumin, Smoked Paprika, Kosher Salt and Pepper
• Chicken Breasts: use boneless, skinless chicken breasts
• Honey Mustard Dressing: adds flavor, moisture
• Wild Rice: I love the flavor of wild rice with the recipe, but you can use any type of rice you like.
• Toppings: Sliced Almonds, Pepitas and Dried Cranberries (all optional but I love the texture and flavors they add)

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Harvest Chicken Casserole

This delicious casserole is packed with protein and healthy vegetables, making it the perfect meal for a cozy night in. Here are the steps for making it…

1. Prep: Preheat the oven to 350℉.
2. Sauté: Heat a large skillet or dutch oven over medium-high heat then add the oil. Add the sweet potatoes, brussels and red onion and season them with salt and pepper. Sauté for about 5 minutes and then reduce the heat to medium. Once everything starts browning, add the garlic and cookie it for 30 seconds.
3. Cook the Vegetables: Add half of the chicken and all the seasonings and stir everything together. Cover the pot and cook for 5 minutes then place in a casserole dish.
4. Cook the Chicken: Return the heat to medium-high, add a little oil to the pan and salt and pepper both sides of chicken. Place the chicken in the pan and reduce the temperature to medium. Cook on each side for 5-6 minutes.
5. Rest: Let the cooked chicken rest for about 5 minutes and then cut it into bite-sized pieces, then toss it with the honey mustard dressing. Add the chicken to the casserole dish with the vegetables and stir to combine.
6. Bake: Place the baking dish in the oven for 20 minutes. Serve over wild rice and sprinkle with the toppings.

Keep scrolling to the end of the post for the complete recipe card.

Recipe Variations

I love casseroles because they are so customizable depending on what you have in the fridge or what needs to be used up. This harvest chicken casserole is great for swapping ingredients if you want:

Try different proteins – Kielbasa or steak bites would be delicious in this dish!

Use pasta instead of rice – Of course orzo would be an easy swap, but bowtie (farfalle) or shells would be great options too. Stick with rice if you want to keep this recipe gluten-free!

Change up the veggies – If you have carrots, broccoli, cauliflower or green beans to use up, they would all taste great! You could also swap the sweet potatoes for red potatoes or Yukon golds.

Make it vegetarian – Drop the protein completely and use vegetable broth instead of the chicken broth, and you have a hearty vegetarian dish.

What to Serve with Harvest Chicken Casserole

I always love crusty bread with a casserole. Our no knead artisan bread would be a great choice or mega tasty herbed focaccia bread!

Besides bread, you really have all your bases covered with this casserole. It has veggies, grains and protein so it’s a meal in itself, but a winter fruit salad would round the meal perfectly if you want a little something extra!

Splurge on dessert with a slice of banana pudding cake or chocolate cake!

Storing and Reheating

Store: Leftovers should be stored in the refrigerator in an airtight container. They will keep for up to 5 days.

Freeze: This casserole freezes very well. It can be frozen with or without the rice included. Let it cool completely and freeze it without the toppings. It will keep for up to three months.

Reheat: Let a frozen casserole thaw in the fridge overnight. Place it in a casserole dish, add a little chicken broth to the dish so that it doesn’t dry out. You could add a little more honey mustard dressing too. Heat in the oven preheated to 350 degrees F for 10-15 minutes or until heated through.

Indulge in a delicious and nutritious meal with this healthy harvest chicken casserole recipe. Packed with protein, vegetables, and whole grains, it’s the perfect dish for a cozy fall or winter evening.

More Casserole Recipes to Try:

• Cheesy Ground Beef and Rice Casserole
• Teriyaki Chicken Casserole
• One Skillet Ground Beef Enchilada Casserole
• Cheesy Ham and Potato Bacon Casserole
• Taco Casserole
• Teriyaki Beef Casserole
• Cheesy Chicken Bacon Ranch Casserole
• Chicken Cordon Bleu Casserole

Watch How to Make Harvest Chicken Casserole

This delicious and simple pizza casserole is the perfect weeknight dinner solution. Made with layers of pasta, pizza sauce, pepperoni, cheese, and your choice of toppings, it’s sure to be a crowd-pleaser!

This is an emergency post. We’ve had a pizza casserole recipe on the blog since it first began, almost 17 years ago. Until now. I went to pull it up for dinner one night a few weeks ago and it was gone. Where did the pizza casserole recipe disappear to?!

I still have no idea what happened, but thankfully I still had the recipe with one change, we ONLY use our homemade pizza sauce. You’ll have to trust me on this one, it totally transforms the dish from good to amazing.

Every time I ask my kids for dinner ideas, they always say pizza…every single time. I love pizza as much as the next person (four cheese margherita pizza, pizzeria pizza dough, pesto pepperoni and sausage pizza), but homemade pizza takes time and planning ahead. Let me be honest, sometimes I’m not that on the ball. Pizza pasta casserole to the recipe! It tastes like you are eating pizza but it’s on the table from start to finish in less than an hour.

What is Needed to Make Pizza Casserole?

If you’re looking for a delicious and quick weeknight meal, this easy pizza casserole dinner is a recipe that the whole family will love. With simple ingredients and minimal prep time, you’ll have dinner on the table in no time! Here is everything you’ll need…

• Ground Beef: We used 85/15 which I recommend for the best flavor.
  • PRO TIP: You can use just ground beef or just sausage, but I found that the combination of both meats provided a depth of flavor that was so tasty. Ground beef is also so kid-friendly!
• Mild Italian Sausage: Adds that signature meat lovers pizza flavor.
• Homemade Pizza Sauce: You really have to try this homemade pizza sauce in this recipe, but if you don’t have the time, buy a good quality store-bought sauce.
• Pasta: We use rigatoni but any pasta will work fine. I’d recommend a big hearty noodle for the best texture.
• Mozzarella: The best melty cheese for pizza.
• Pepperoni: any brand of pre-sliced pepperoni works great
• Parmesan Cheese: adds bold pizza flavor
• Sliced Black Olives: totally optional but I love olives so they are a must for me
• Garlic Parsley Seasoning: We like Johnny’s Garlic Spread.
• Italian Seasoning: boosts those Italian flavors
• Fresh Parsley: I like to sprinkle it over the top after it bakes to add a pop of freshness.

The measurements and details for all the ingredients can be found down below in the recipe card.

How to Make Pizza Casserole

This casserole is like a meat lover’s pizzas but in a casserole form. It makes having pizza for dinner so easy! Here are the steps for making this baked pasta casserole:

1. Prep: Preheat oven to 350℉.
2. Brown the Ground Meats: Place a skillet over medium heat and brown the ground beef and sausage. Drain any extra grease or juice. Add the pizza sauce and stir to combine.
3. Make the Pasta: Boil the pasta following the instructions on the package until al dente. Drain the pasta and stir it into the meat and sauce mixture.
4. Assemble the Casserole: Pour half of the pasta and meat mixture in a 9×13 casserole dish. Top with half of the mozzarella cheese and add a layer of pepperonis. Add the rest of the pasta and meat mixture and then the rest of the cheese and another layer of pepperonis.
5. Toppings: Sprinkle the parmesan and olives over the top and then the two seasonings.
6. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes until the cheeses start to brown and get bubbly.
7. Cool: Let the casserole cool for a few minutes. Sprinkle with some fresh parsley and serve.

Keep scrolling to the end of the post for the complete recipe card with the instructions. You can save and print the recipe there.

Pizza Casserole Variations

Pizza casserole is just as customizable as pizza is. If you’re a supreme pizza lover, add diced onions, bell peppers and mushrooms to the casserole. Bacon and ham can also be added if you want a true meat lover’s pizza.

Can I Make This Casserole Ahead of Time?

This is a great make ahead recipe! Assemble the casserole completely as written and then cover the casserole dish with foil and keep in the refrigerator until ready to bake. It will keep in the fridge for up to a day or two. Bake as written in the instructions. You may need to add a few extra minutes since it’s being baked straight from the fridge.

Storing and Reheating

Leftovers should be stored in the fridge in an airtight container. They will keep for up to 5 days. If I’m going to reheat a large portion of the casserole, I like to reheat it in the oven. Preheat the oven to 350 degrees F and warm up the casserole until heated through.

This pizza casserole makes a great lunch option for the next day. If I’m just warming up an individual portion for myself, I’ll just zap it in the microwave. It reheats very well and is so delicious!

Why You Will Love This Recipe

Family Friendly: I haven’t met a kid who doesn’t love pizza or pasta. Combine those two into one dish, and you have a winning recipe for the whole family.

Comfort Food: Casseroles are pure comfort! They are warm and inviting and the perfect option for a family dinner.

Quick and Easy: From start to finish, this recipe is ready in under an hour. It also could be made any time during the day and stored in the fridge until you’re ready to get dinner on the table.

Customizable: Feel free to swap out meats, cheeses, or toppings to create the pizza flavors your family enjoys.

Imagine a cheesy, savory dish that combines the best parts of pizza and pasta. Pizza casserole layers tender pasta, zesty pizza sauce, gooey melted cheese, and loads of crispy pepperoni, all baked to golden perfection. It’s the ultimate comfort food, packed with pizza flavor in every bite!

More Easy Casserole Recipes:

• Cheesy Ground Beef and Rice Casserole
• Teriyaki Chicken Casserole
• Taco Casserole
• Cheesy Ham and Potato Bacon Casserole
• One Skillet Ground Beef Enchilada Casserole
• Chicken Cordon Bleu Casserole
• Teriyaki Beef Casserole

Watch How to Make Pizza Casserole

Taco Pie is an easy weeknight win with picky eaters and families across the globe. Made with simple ingredients like ground beef, tomatoes, beans and cheese this Mexican Ground Beef Dish will be praised as the dinner winner for years to come.

Our Homemade Taco Pie recipe is made with simple ingredients, a flaky pie crust and is full of easy, kid-friendly flavors that even picky eaters will love! It’s not only perfect for those busy weeknights and picky eaters, it’s also a make-ahead recipe!

I have been making different versions of taco pie since 2008, but this one is the last I’ll ever make, it’s perfection in a pie crust! I recently threw it together for my hungry family and it became an instant hit.

Why My Kids LOVE Taco Pie

It’s one of those recipes that I can make and everyone is happy. Not a single picky-eater complaint. And it’s the perfect meal to take to a new mom who just had a baby, sick neighbor or just to have friends over for dinner one night.

Add this Savory Pie to your list of kid-approved, easy dinner ideas! It’s warm and flaky, cheesy and comforting. Full of hearty and healthy ingredients, it’s a whole meal-in-one!

Variations:

This is a perfect recipe to adapt to use whatever ingredients you have in the fridge and pantry, to fit your family and budget needs! 

• Protein: Swap the ground beef for ground chicken, turkey or any other leftover cooked meats like chicken or pork.
• Vegetarian: Omit the meat and add another can of beans and additional veggies like spinach, sautéed zucchini, and mushrooms to make it meatless!
• Beans: Not into beans or prefer a different kind? You can omit or substitute!
• Taco Seasoning: my homemade taco seasoning uses simple pantry ingredients and is way better than store-bought!

More Savory Pie Recipes

• Chicken Pot Pie
• Biscuit Pot Pie
• Turkey Pot Pie
• Beef Pot Pie
• Tomato Pie

Watch the Video for How to Make a Savory Taco Pie

This Easy Pesto Asparagus Quinoa Recipe is a fresh, vibrant dish packed with creamy pesto, tender asparagus, fluffy quinoa, and melty cheese — all baked to bubbly perfection. It’s a wholesome, one-pan wonder that’s bursting with flavor and ready in no time!

This one skillet pesto asparagus quinoa recipe is one of our favorite healthy dinners that takes hardly any work on your part. Vibrant basil pesto is the perfect addition to take simple quinoa to spectacularly delicious! We are using vegetable broth to cook the quinoa too which makes this a scrumptious vegetarian recipe!

Casseroles have always done well here at Oh Sweet Basil! They are family friendly and usually easy on the budget. We will forever loooove our teriyaki chicken casserole and of course, my mom’s busy day casserole. But this asparagus pesto quinoa casserole is probably our most healthy casserole, so everyone needs to try it!

What is Quinoa?

Quinoa is a flowering plant with edible seeds. Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.

It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Quinoa is often used as an alternative for grains such as rice. In fact, we transformed our popular cilantro lime rice into cilantro lime quinoa. It’s fabulous!

What is Needed to Make Pesto Quinoa with Asparagus?

You only need one skillet and a few simple ingredients to make this easy weeknight dinner recipe! Here is everything you’ll need:

• Olive Oil: Helps cook the asparagus and tomatoes.
• Asparagus: Trim the spears and chop them into 1-2″ pieces.
• Sea Salt: Amplifies the flavor of the dish.
• Grape Tomatoes: Cherry tomatoes also work great.
• Sun-Dried Tomatoes: Adds extra flavor to the dish.
• Quinoa: Any type of quinoa works great in this recipe. We used white quinoa this time.
• Vegetable Broth: Adds more flavor than just using water. It can be substituted with chicken broth if desired.
• Pesto: You can make your own from scratch or buy a bottle at the grocery store.
• Mozzarella Cheese: I prefer to buy a block and grate it myself so the best gooey meltiness.
• Basil Leaves: Adds a pop of freshness.
• Lemon: Adds acidity.

The measurements needed of each ingredient can be found in the recipe card at the end of the post.

Is Asparagus a Weed?

Asparagus is a perennial flowering plant. Its young shoots are used as a spring vegetable. It is often found growing wild along ditch banks. So I guess it could be considered a weed, but it’s the best dang weed I’ve ever eaten. Ok, this just got weird! I just LOVE asparagus!

Is Asparagus Good For You?

Asparagus is loaded with nutrients. It is a good source of fiber, folate, vitamins A, C, E and K.

It also contains a mineral that helps control blood sugar.

How to Make Asparagus Pesto Quinoa

There are two main steps for making this easy quinoa casserole…a little sauteing on the stovetop and then some baking time in the oven. From start to finish, you’ll have dinner on the table in under an hour! Here are the steps:

1. Prep: Preheat the oven to 375℉. Heat a tablespoon of olive oil in a cast iron skillet over medium-high heat.
2. Sauté: Add the asparagus to the pan and cook until tender. Season with sea salt then remove to a plate. Add a little more olive oil and add the grape tomatoes and sun-dried tomatoes and sauté for a few minutes.
3. Combine: Add the quinoa and stir to combine then add the vegetable broth and pesto and mix everything together. Bring everything to a boil then add a lid and place in the oven.
4. Bake: Allow the casserole to bake for 30 minutes. Change the oven to broil.
5. Broil: Remove the lid, sprinkle with cheese and let it broil for a few minutes to melt the cheese.
6. Garnish: Add the basil leaves to the top and squeeze some fresh lime juice over the top and serve immediately.

The complete recipe card can be found at the end of this post where the recipe can also be printed or saved.

Substitutions and Variations

Depending on the time of year, you can add seasonal vegetables like zucchini, cauliflower, peas, corn, bell peppers, etc. Add them in with the asparagus and sauté until tender.

If you are looking for even more protein, add a grilled chicken breast, some salmon, shrimp or steak.

Why You Will Love This Recipe

Flavor: Between the pesto, tomatoes, and asparagus, this casserole is loaded with bold flavor.

Texture: Cooked quinoa is light, fluffy and slightly chewy combined with the crispy asparagus and melty cheese, you touch on all the textures.

Healthy: One serving of this quinoa recipe will give you 9 grams of protein, 5 grams of fiber, just 31 grams of carbohydrates and many other important vitamins and nutrients.

Easy: I mentioned this earlier but all you need is a little bit of sauteing time and the rest of the work is done in the oven.

Meal Prep: This recipe stores extremely well and reheats even better. The flavors just get better with time so this recipe is perfect for meal prepping healthy meals throughout the week.

Meatless: I like to try and have at least one meal per week be meatless, and this vegetarian recipe is one of our favorites! It’s so hearty and satisfying.

Storing and Reheating

Casserole leftovers should be stored in the refrigerator in an airtight container. They will keep for 3-5 days. Leftovers can be reheated in the microwave or in the oven. I prefer reheating in the oven if I have the time. Place in an oven-safe dish and reheat in an oven preheated to 350 degrees F. It will take around 15 minutes to heat through.

This one skillet pesto asparagus quinoa dish is a delicious and easy vegetarian meal that can be whipped up in no time. With protein-packed quinoa and flavorful pesto sauce, it’s a healthy and filling option for any day of the week.

More Healthy Quinoa Recipes:

• Sausage Kale Quinoa Skillet
• Mediterranean Quinoa Bowl
• Fall Chicken Stew
• Aussie Bites Copycat
• Vegan Burrito Bowls
• Cilantro Lime Quinoa
• Chocolate Blueberry Quinoa Bark

Watch How This Asparagus Pesto Quinoa is Made…

This Chicken Cordon Bleu Casserole is the ultimate quick and easy dinner recipe, made with tender chopped chicken, savory ham, and a rich, creamy Swiss Dijon sauce.

It has all the classic flavors you love in chicken cordon bleu, but in a cozy, weeknight-friendly casserole that’s simple to make and tastes seriously amazing.

Ok listen, college Carrian was in full survival mode. Zero money, zero time, very few cooking skills, but plenty of Law and Order SVU. One of my roommates introduced me to the show, and about once a week we’d watch an episode while eating a frozen chicken cordon bleu or driving across town for a burrito. Those freezer cordon bleus felt fancy, and I truly savored every bite.

Fast forward to now, I can’t handle SVU anymore and the frozen chicken logs just don’t hit the same. So I created this Chicken Cordon Bleu Casserole to bring back all that cozy nostalgia, without the freezer burn. It’s comfort food, upgraded, and way better than anything I survived on in college.

What is Chicken Cordon Bleu?

Chicken cordon bleu is a French dish where chicken is wrapped around ham and cheese, breaded and pan fried or deep fried. This casserole recipe uses all the classic chicken cordon bleu flavors without the tedious task of creating and frying the rolled chicken. It’s sort of a deconstructed, simpler version of chicken cordon bleu, if you will.

Ingredients for Chicken Cordon Bleu Casserole

This easy Chicken Cordon Bleu Casserole is one of those meals everyone at the table will happily devour, making it perfect for busy weeknights, cozy Sunday dinners, and everything in between.

• Olive Oil: for sautéing and building flavor
• Chicken Breasts: boneless, skinless, and easy to cube or shred
• Unsalted Butter: creates a rich, classic cream sauce
• Flour: thickens the sauce just right
• Chicken Broth: adds savory depth without heaviness
• Whole Milk: keeps the sauce creamy and smooth
• Dijon Mustard: brings that signature cordon bleu tang
• Nutmeg: a small pinch for warmth and balance
• Garlic Powder: easy, cozy flavor throughout
• Lemon Juice: brightens and cuts the richness
• Kosher Salt: enhances all the flavors
• Black Pepper: adds gentle heat
• Ham: leftover holiday ham works perfectly
• Swiss Cheese: melty, nutty, and classic
• Butter: helps create a golden, crispy topping
• Panko Bread Crumbs: light, crunchy finish on top

Keep scrolling down to the recipe card at the end of the post for the measurements for each ingredient.

How to Make Chicken Cordon Bleu Casserole

Casseroles are a total comfort food, and this chicken cordon bleu casserole is creamy, rich and indulgent. It’s a quick and easy recipe to make. Here are the steps:

1. Prep: Preheat the oven to 350 ℉ and spray a 9×13″ baking dish with nonstick spray.
2. Chicken: Add oil to a skillet over medium-high heat. Season the chicken with salt and pepper then add it to the skillet. Reduce the heat to medium-low and cook for 5-7 minutes per side. Once cooked through, remove to a cutting board and let it rest before chopping. 
3. Sauce: Melt the butter in a saucepan over medium heat then whisk in the flour and let it bubble until golden brown. Slowly pour in the broth and milk and whisk until thickened. Whisk in the rest of the sauce ingredients.
4. Casserole: Add the cooked chicken and ham to the sauce and stir to combine then add in half of the cheese and stir until melted. Pour the chicken mixture into the prepared baking dish and top with the rest of the cheese.
5. Topping: In a small saucepan, add the butter and then add the panko breadcrumbs to the melted butter and stir until browned. Sprinkle the breadcrumbs over the top of the casserole.
6. Bake: Place the casserole until the preheated oven and bake for 30-35 minutes. Serve and enjoy!!

The complete recipe with the detailed instructions can also be found in the recipe card at the end of the post.

Recipes Substitutions and Variations

This is one of those crowd-pleasing dinners that the whole family is sure to love. My kids are always scraping the bottom of the pan to get every last bite of that creamy sauce, which is how you know it’s a winner.

Swiss cheese is classic for chicken cordon bleu, but if it’s not your thing, mozzarella provolone, or white cheddar are all great swaps. No ham on hand? Bacon works beautifully, just make sure it’s cooked first. Want to make it extra kid friendly? Stir in some cooked egg noodles before baking. Pasta plus creamy sauce is always a yes in our house.

What to Serve with Chicken Cordon Bleu Casserole

Anytime I make a rich and saucy casserole, I love to have bread to dip in the sauce. Our potato rolls would be a great option or our fabulous herbed focaccia bread! With all those decadent flavors, I also like to make a light and bright side dish with it.

Our spinach strawberry feta salad would be a great addition or our tomato cucumber salad. A vegetable side dish would also be a great option lime asparagus, roasted broccoli, or sauteed sugar snap peas.

Make Ahead Instructions

This Chicken Cordon Bleu Casserole is perfect for making ahead. You can assemble it up to 2 days in advance by following the recipe as written. Just stop before adding the toasted panko topping. Cover tightly and store in the refrigerator, then add the breadcrumbs and bake when ready.

Storage Instructions

Leftovers should be stored in an airtight container in the fridge for up to 5 days, or you can simply cover the casserole dish with plastic wrap and reheat straight from the pan. Reheat in a 350 ℉ oven for 10–15 minutes until warmed through, or use the microwave for quick single servings.

This casserole also makes an excellent freezer meal. Assemble the dish without the panko topping, wrap well, and freeze for up to 3 months. Thaw overnight in the refrigerator, add the breadcrumbs, and bake as directed. It’s a cozy, comforting meal that’s perfect to have on hand or to share with new parents, neighbors, or friends in need.

This easy-to-make casserole is a twist on the classic French dish, chicken cordon bleu. Layers of chicken, ham, and Swiss cheese are topped with a creamy Dijon sauce and baked to perfection. Chicken cordon bleu casserole is a delicious and comforting meal for any night of the week!

More Casserole Recipes to Try:

• Cheesy Ground Beef and Rice Casserole
• Teriyaki Chicken Casserole
• One Skillet Ground Beef Enchilada Casserole
• Cheesy Ham and Potato Bacon Casserole
• Teriyaki Beef Casserole

Watch This Recipe Be Made…

Take your taste buds on a comforting journey with this delicious cheesy ham and potato broccoli casserole. It is creamy, cheesy, hearty and a totally comforting meal. Perfect for a family dinner or potluck!

My mom’s classic recipe that I hated for nearly my entire life, yes, even as an adult. I don’t know what has happened but in the last few years I’ve had such a craving for the classic recipes that I grew up on. Call it nostalgia, or maybe I’m just finally growing up and realizing what a gift it was that my mom made dinner literally every night and we always ate around a dinner table together.

This recipe is from her dear friend, Debbie, and I don’t remember a single year of my life that Mom didn’t make it, so it’s been around for a long time.

Ingredients for Ham Potato Broccoli Casserole

Grab your leftover ham and a few other ingredients, and let’s make this comforting casserole for dinner! Here is everything you’ll need:

• New Potatoes: a little sweeter and less starchy than regular russet or yukon gold potatoes, we love the flavor and texture!
• Broccoli: fresh or frozen broccoli florets work great
• Butter: used to salute and onions and mushrooms
• Onion: just a regular yellow onion
• Baby Bella Mushrooms: can be substituted with white button mushrooms or omitted if desired
• Salt and Pepper: adds flavor
• Ham: adds flavor and protein
• Cream Cheese: adds richness and creaminess
• Cheddar Cheese: adds flavor and gooiness

The measurements for each ingredient can be found in the recipe card down at the end of the post.

Substitutions and Variations

I love to use leftover ham in this recipe, but any protein tastes great in this casserole. You could use rotisserie chicken, ground beef, bacon, sausage, etc.

Growing up, Mom usually skipped the mushrooms or only put them on half of the casserole in order to please her picky kids, but they are in fact her favorite part. Sautéed with onions in gobs of delicious butter, I mean, what isn’t to love?

You can also change up the vegetables in this casserole. Peas or green beans would be super yummy!

How to Make Ham Potato and Broccoli Casserole

1. Prep: Butter or spray a 9×13 baking dish and preheat the oven to 350 degrees F.
2. Parboil: Partially boil the potatoes for 8-10 minutes then drain and set aside. See section below for skipping this step.
3. Steam: Place the broccoli in a saucepan and steam until bright green.
4. Sauté: Melt butter in a large skillet over medium heat and add the onions and mushrooms. Stir occasionally until the onions are translucent and the mushrooms are browning and tender.
5. Layer: Place the potatoes in the prepared baking dish and season with salt and pepper. Top them with the onions and mushrooms, then add the broccoli and ham. Stick the cream cheese chunks all over the dish and the sprinkle the cheddar cheese all over the top.
6. Bake: Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil for the last 5-10 minutes.

The recipe card below contains all of these instructions in full detail. Keep scrolling to the recipe card where you can also print or save the recipe.

Do I Have to Parboil the Potatoes?

No, you don’t have to parboil the potatoes. If you want to skip the parboil, just bake the casserole for 1 hour, or until the potatoes are tender. If I do it this way the potatoes caramelize more, which I adore, but it also means you need to add the cheese at the end versus the beginning of baking.

Can You Make Ahead this Casserole Recipe?

This is a great make ahead recipe. Follow all of the instructions as written up until baking it. Then place the covered casserole dish in the refrigerator until you’re ready to bake it. Bake as stated in the recipe card. You might just need to add a few more minutes to the baking time since we are baking it from cold.

What to Serve with Cheesy Ham and Broccoli Potato Casserole

This is one of those casseroles where you can get away with not making any side dishes. Since you have a protein, starch and vegetables all in the dish, you really don’t need anything else.

However, if you want to lighten things up a little with something fresh, a tomato cucumber salad or a spinach berry salad are a great option! A fruit salad also goes great with this casserole!

Storing and Reheating

Leftovers should be stored in an airtight container in the refrigerator. It will keep for up to 5 days.

This casserole also freezes really well. Let it cool completely and then place it in a freezer safe container. It will keep in the freezer for up to 3 months.

I prefer to reheat the casserole in the oven, especially if I’m warming up enough for the whole fam. If I’m just reheating a single serving for myself for lunch the next day, then I zap it in the microwave.

Warm and comforting, this casserole recipe combines ham, potatoes, and broccoli and two types of cheese. Perfect for a family dinner or potluck gathering. Mmmm…it’s so yummy! Just like mom made!

More Comforting Casseroles to Try:

• Cheesy Ground Beef and Rice Casserole
• Teriyaki Chicken Casserole
• Cheesy Ham and Potato Bacon Casserole
• Teriyaki Beef Casserole
• Creamy Zucchini Sausage Casserole
• Classic Shepherd’s Pie

How to Make Ham and Potato Broccoli Casserole Video

Corn casserole is a comfort food side dish that never gets old. It goes great with chili, soup, grilled chicken or fajitas. It’s totally versatile, cheesy, packed with corn and SOOOOO easy!

When I was in jr high our church had a chili cook off and a woman brought two different kinds of cornbread. Both were the best I’d ever had but upon asking her to share the recipes (clearly I was born to be a food blogger), she declined. She said she didn’t give out her recipes! Rude! Ok, maybe not rude but it really was an awkward moment for me. I felt almost shame for having asked her.

Can we just pause for a moment and talk about not sharing recipes? Why is that a thing? Maybe I have blinders on because I share recipes for a living, but why wouldn’t you share a recipe? Boggles my mind.

Ok, I digress…back to cornbread casserole…

Many years ago, and you may be surprised to hear this, but I did summer sales for an alarm company. A woman fed me some of her cornbread and then OFFERED me the recipe! That’s the way it should be! Jiffy cornbread casserole is a treasured recipe in our house and chances are, your mom probably made it growing up too!

Whether you are sitting down to a bowl of our award winning instant pot chili or a serving of our classic BBQ grilled chicken, this cornbread casserole is the perfect side dish! I just know you’re going to love it!

Ingredients for Corn Casserole Recipe

Corn casserole is similar to cornbread, but it’s a little more dense and includes cheese! Here is everything you will need:

• Butter: adds richness and flavor
• Corn: adds texture and real corn flavor, use fresh corn cut off the cob, frozen corn (thaw first), or canned corn (drained)
• Creamed Corn: Grab a 14.75oz can from the vegetable aisle.
• Garlic Powder: adds flavor
• Eggs: gives the casserole its structure
• Sour Cream: adds moisture and rich flavor
• Jiffy Corn Muffin Mix: you can find it by the other muffin and cake mixes
• Extra Sharp Cheddar Cheese: We are loyal to Tillamook!

The measurements for each ingredient can be found in the recipe card which can be found at the end of this post.

How to Make Cornbread Casserole?

I have the best news ever! This cheesy corn casserole can be made completely in one dish. Less dishes!!! Here are simple steps:

1. Prep: Preheat your oven to 375 degrees F. Spray your 9×13 baking pan with cooking spray. Pour the melted butter into it.
2. Mix: Add the corn, creamed corn, garlic powder, eggs and sour cream and mix until thoroughly combined.
3. Add: Mix in the Jiffy cornbread mix and half of the 8 ounces of cheese. Stir it all together and then top with the remaining cheese.
4. Bake: Bake for 50-60 minutes until golden brown on top.

Now watch the video below to see all these steps or scroll down to the recipe card to see all the steps there.

What Can I Use as a Substitute for Jiffy Corn Muffin Mix?

Jiffy corn muffin mix is basically just a blend of 5 household ingredients that you would use if you were making cornbread from scratch. I pulled this recipe from Fountain Avenue Kitchen for the mix only:

• 2/3 Cup all-purpose flour (may use a cup-for-cup gluten-free flour blend)
• 1/2 Cup yellow cornmeal
• 1/4 Cup granulated sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon kosher salt

So if you forget a box of Jiffy at the grocery store, you can go with this, but life will be easier if you just grab a box of Jiffy mix. They are like a dollar a box!

Can I Make Corn Casserole Ahead of Time?

Yes, you can totally make the casserole up to two days ahead of time. Just don’t bake it and store the batter in an airtight container in the fridge. When you are ready to bake it, add a few minutes to the bake time since you’ll be baking it from cold.

Does Corn Pudding Need to be Refrigerated?

Yes it does! With the eggs and sour cream in it, leftovers should be stored in the refrigerator. Place it in an airtight container or use plastic wrap on the baking dish it was baked in. It can be reheated in the microwave or oven at 300 degrees for 10-15 minutes.

Can I Cook Cornbread Casserole in a Slow Cooker?

Cornbread casserole cooks up wonderfully in the slow cooker! Mix all the ingredients as directed in your slow cooker. Cook it on high for about 2.5 hours or on low for 4 hours.

Is Corn Nutritious?

I feel like corn gets a bad rap sometimes because it is high in carbs, but it is loaded with fiber, vitamin C and B, magnesium, and has very little fat. It is actually quite good for you (as long as you aren’t doing a low carb diet)!

Is Corn High in Fiber?

Corn has a fair amount of fiber for a vegetable. On the fiber-from-vegetables spectrum, it falls right in the middle. Peas and broccoli are on the higher end, and carrots and cauliflower on the lower end. An ear of sweet corn (about 1/2 cup of whole kernel corn) is about 2 grams of fiber.

Is Creamed Corn High in Sugar?

A can of creamed corn contains 11 grams of sugar while a can of regular corn has about 6 grams of sugar. To put that into perspective, a can of peaches contains about 13 grams of sugar. So creamed corn is quite high in sugar.

What Makes Cornbread Dry?

I have found that the biggest culprit for dry cornbread is over-mixing. Nine times out of ten, that will be the problem. When you mix your wet and dry ingredients together, you want to mix it just enough to combine them and then stop. A streak or two of dry ingredients is perfectly fine.

Having your proportion of dry ingredients to wet ingredients incorrect can also cause dryness. This cornbread casserole is meant to be rather moist and almost like a pudding. With the creamed corn and sour cream in it, it is nearly impossible for it to be dry.

Variations

I mentioned how versatile this cornbread casserole recipe is. I love that! You can add a little sugar to make it sweeter, add some jalapenos to dial up the heat, try adding chopped green onions for additional flavor, add some cumin and chili powder and green chiles to give it a Mexican flare, or change the cheese to give it exactly the taste you want. Try our original version or put your own twist on it and let us know what you do!

This delicious Cheesy Jiffy Corn Casserole is a perfect side dish for any meal. With a golden, cheesy crust and creamy corn filling, it’s sure to be a family favorite. 

More CORN RECIPES You Are Sure to Love:

• Mexican Street Corn – Elote
• Secret the the Best Grilled Corn
• Elote Mexican Corn Pasta Salad
• Elote Grilled Mexican Corn Salad
• Jalapeno Bacon Elote Mexican Grilled Corn Salad
• Slow Cooker Potato Broccoli Corn Chowder with Bacon
• Cheesy Zucchini Corn Casserole
• Grilled Corn Avocado Tomato Salad
• Bacon Ranch Corn Dip
• Ham and Potato Corn Chowder
• Fiesta Corn
• Ham Sandwich and Corn Chowder
• All our SIDE DISHES here!

Watch the Video to See How This is Made…

Nothing is better than a large skillet piled high with saucy meat, flour tortillas, and gooey cheese. This one-skillet ground beef enchilada casserole is perfect for family dinner!

Easy Ground Beef Enchilada Casserole

Stop the bus. Hold the phone. Wait right there, missy. I’m about to introduce you to your new favorite family dinner recipe and the best part is, I froze it and it totally worked so it’s also a freezer meal.

For a little while, Cade lived in Arizona where there’s a lot of Mexican-inspired foods, so I thought for sure he’d have some good recipes or a love of Mexican food when we got married, but he didn’t really. I mean, he loved to eat Mexican but he was more drawn to southern or Italian recipes.

The longer we’ve been married the more he has been pulled back over to Mexican food and this one-skillet ground beef enchilada casserole is for sure one of his new favorites.

Cooking with Cast Iron

Our good friend from Country Cleaver wrote a new cookbook called, Cast Iron Gourmet, and if you haven’t gotten it yet, you pretty much should. There’s a strawberry chocolate panini that is calling my name.

Oh!! And the pesto-and-mozzarella-stuffed dinner rolls look like melty cheese, nuggets of awesomeness.

There’s everything from breakfast and sides to main dishes and desserts and I’m not kidding, I suddenly want to buy every cast iron skillet in every size and color.

If you haven’t cooked with cast iron before, well first of all you should stop reading this and buy our favorite Lodge Cast Iron skillet off of Amazon and get on that because the flavor and even cooking will sell you for life. But also, Megan covers everything you’ll need to know about it so you’ll never have any questions about what you’re doing.

Blast, I got off subject. Let’s chat more about this ground beef enchilada casserole, shall we?

Ground Beef Enchilada Casserole Ingredients

This Mexican casserole with tortillas is a cinch to make and requires very few ingredients. Here’s what all we used in this ground beef enchilada casserole recipe:

• Ground Beef: We like to get 80/20 or 85/15 for maximum flavor.
• Taco Seasoning: Make your own or grab your favorite store brand.
• Yellow Onion: adds flavor and texture
• Cremini Mushrooms: adds flavor
• Red Enchilada Sauce: Las Palmas is my favorite store-bought brand or you can make your own.
• Pinto Beans: grab a can of cooked beans or substitute with black beans if desired
• Cheddar Cheese: buy a block and grate it yourself for the best meltiness
• Queso Fresco: You can find queso fresco by the other packaged cheeses or in the refrigerated section for Mexican specialty foods.
• Flour Tortillas: If you don’t want to make your own tortillas, we highly recommend Vista Hermosa brand.
• Fresh Cilantro: adds a fresh pop of flavor

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Ground Beef Enchilada Casserole

Here’s the deal, it’s all about the meat in the beginning. You just cook it up with seasonings then dump in things like onions, pinto beans and enchilada sauce and cook for 2-3 minutes until thick and bubbly.

Now you’ll stir in two kinds of cheese, and don’t even think about skipping the queso fresco. It adds a whole new level to the dish that I can’t possibly explain, so just trust me on it.

After everything is well combined, pour it all off into a bowl and add a spoonful back into the skillet, spreading it all over the bottom so the tortillas don’t stick. This is similar to a lasagna, so layer tortilla, sauce, we added extra cheese at this step but that’s not necessary.

Keep layering the remaining tortillas until you reach the top and then pop the sucker into the oven for about 20-25 minutes. It’s going to be glorious at this point.

You can top it with sour cream, Greek yogurt, crema, cilantro and even avocados would be good or just eat it as is. The best part, hands down is the crispy edges of tortilla and cheese. Ohhhhh mama!

Can I Use Ground Turkey Instead of Ground Beef?

Absolutely! We have tested this recipe with both ground beef and ground turkey before and we loved them both. Use whichever you prefer.

Can I Make This Enchilada Casserole Vegetarian?

You might be able to, but we’ve only ever made it with ground meat. But I imagine you’d just add extra beans to make it a filling vegetarian meal.

How Long Will Ground Beef Enchiladas Keep in the Fridge?

This easy enchilada casserole will keep 3 to 5 days in the refrigerator.

How to Freeze Ground Beef Enchilada Casserole

To make freezer-ready enchilada casserole, assemble the casserole in a tin baking dish and then wrap the whole thing in plastic wrap. When you’re ready to enjoy the frozen casserole, heat it directly from frozen.

Toppings for Enchilada Casserole

You don’t have to add any toppings at all, but you want to add a little something extra on top, some great options would be:

• Diced Red Onions
• Sliced Black Olives
• Diced Tomatoes
• Sliced Jalapeños

Tips for Making Ground Beef Enchilada Casserole

If desired, you could easily make this ground beef enchilada casserole gluten-free by using corn tortillas instead of flour. The texture of the dish may change slightly, but I imagine it’d still taste delicious! Make sure the taco seasoning is gf too!

Depending on the size of your cast iron skillet, your casserole may have more or less layers than ours did. A smaller skillet will require additional layers, and a larger skillet will require fewer layers. Either way works!

This ground beef enchilada casserole is essentially a meal in and of itself, but you may want to consider serving it with steamed rice or veggies to round things out.

If you want to try a delicious one skillet chicken enchilada recipe, try our honey lime chicken enchilada casserole!

This one skillet enchilada ground beef casserole is a simple and delicious weeknight dinner that the whole family will love. Made with pantry staples and easy to customize, it’s a recipe you’ll come back to time and time again.

Watch the Video Here

More EASY BEEF RECIPES:

[more-posts]You can find all of our beef recipes here.