Comforting, No-Frills Casserole Recipes for the Winter Soul

By Sylvia Karcz, Contributing Blogger

Winter evokes different levels of stoke for different people, but one thing remains certain: when it’s cold outside, there’s nothing like a hearty meal to make you feel all warm and cozy from the inside out.

And if it’s a fail-proof, no-frills meal you’re after, one of the finest comfort foods out there is none other than a classic casserole! Easy to prep, easy to cook, and easy to adapt to utilize whatever’s already stocked in your fridge or cupboard, casseroles are always a crowd favorite because of their simplicity, convenience, and creative take on economical cooking.

So whether you’re feeding a full house after an epic outdoor adventure, looking for a quick potluck dish to bring on your next winter cabin outing, or simply wanting to whip something up that’ll provide substantial leftovers, here are a few casserole recipes that will please all season long— but probably long beyond that!

NOTES ON CASSEROLE PREP: Casseroles equal convenience, so most of these recipes utilize frozen or quick-prep ingredients, but feel free to substitute with fresh goods if you wish! All of these recipes can be substituted with vegan meats or cheeses, too.

Chicken Fajita Casserole

Imagine all of the amazing fajita flavors without the complexity of a skillet sizzle! Pop into the oven, walk away, and be wowed with a feast of Tex-Mex comfort food.

INGREDIENTS

• Approximately 4 cups of shredded chicken. You can cook 2-3 fresh chicken breasts, or, use leftovers from a rotisserie chicken dinner! Frozen chicken tenders will do the trick, too.
• 1 can of cream of chicken soup
• 1 can of diced tomatoes— or even better, diced tomatoes with chilis! Don’t strain.
• ½ can of black beans, strained and rinsed.
• 2 cups of instant rice (easier to cook in oven!)
• 2 fresh bell peppers of your choosing (one red and one green is a nice balance!) and 1 onion, finely cut. You can use a frozen mix to cut time, too.
• One package of shredded Mexican cheese blend
• One packet of fajita seasoning, or, make your own blend of cumin, garlic powder, chili powder, oregano, paprika, and salt and pepper
• 1.5 cups of chicken or vegetable broth
• 1 cup sour cream
• 1-2 fresh avocados and chopped cilantro for garnish
• Your favorite salsa or hot sauces!

DIRECTIONS

• Preheat oven to 350 degrees
• In a large bowl, combine the shredded or cut chicken, broth, cream of chicken soup, sour cream, instant rice (uncooked), can of diced tomatoes, and the cut peppers and onions.
• Add in the packet of fajita seasoning and half (about 1 cup) of the shredded Mexican cheese blend
• In a large baking dish (9” x 13” approximately), pour the mixture evenly into the pan.
• Next, sprinkle the black beans over the mixture, gently pressing them down with a spoon to let them sink.
• Cover with aluminum foil, and bake for approximately 30-40 minutes. Check to make sure rice is nice and tender and most liquid is absorbed.
• Uncover, top with remaining cheese, crank oven to 400 degrees, and bake for an additional 5-10 minutes, or until the cheese is melted and starting to brown!
• Remove from oven, top with avocado and cilantro, and enjoy with salsa or hot sauce!

Cheeseburger Casserole

A heartier and healthier homemade spin on a “Hamburger Helper” meal, paired with, you guessed it— potatoes! Because what would a burger be without its french fry sidekick?!

INGREDIENTS

• 1 package of ground beef— fresh or frozen! You’ll want approximately three cups
• 1 large yellow onion
• 4 medium-sized russet potatoes
• 1 package of shredded cheddar cheese
• 1 can of condensed cheddar soup
• ½ cup of milk
• Garlic powder, paprika, salt & pepper

DIRECTIONS

• Preheat oven to 350 degrees.
• Finely dice the yellow onion, then saute it together with the ground beef and spices until the meat is browned and no longer pink (but not overcooked!) Drain excess liquid from the pan.
• Slice the russet potatoes into ¼ inch sections.
• In a bowl, mix the soup, milk and spices.
• Spray a large baking dish (9” x 13” approximately) with cooking oil or coat with olive oil, and arrange a single layer of sliced potatoes (season if desired.)
• Add a layer of the beef/onion mixture and a layer of the cheddar cheese.
• Repeat again with a layer of potatoes, beef/onion, and cheddar, until all of the segments are used up (or the dish is getting full!) Save a little cheddar for the final step.
• Next, pour the soup/milk sauce evenly over the entire dish.
• Cover the dish with aluminum foil, and bake for 45-55 minutes, or until a utensil easily pierces through the potatoes.
• Finally, top with a little extra cheddar cheese, crank oven to 425, and let the cheese get to a nice crisp (about 5-10 minutes.)

Chicken Parm & Meatball Casserole

Can’t choose between chicken or meatball parm and your favorite pasta dish? Treat yourself to it ALL!

INGREDIENTS

• A few frozen chicken tenders or two large pieces of breaded chicken
• A few frozen meatballs
• 1 package (approximately 4 cups) of Rigatoni or Penne pasta
• Your favorite marinara sauce
• One package of mozzarella cheese shreds (low moisture melts best!)
• Grated parmesan cheese
• Italian herb blend

DIRECTIONS

• Preheat oven to 375 degrees
• Cook the pasta al dente —or a few minutes less than the package instructions— and strain.
• Thaw the meatballs and chicken tenders at room temperature, just enough for them to be easily cut (ten minutes should do it.) Cut the meatballs in half, and the chicken tenders into small strips.
• Combine strained pasta with an ample amount of marinara sauce and gently stir.
• Pour a layer of pasta into a large baking dish (9” x 13” approximately), then top with half of the chicken tenders, half of the meatballs, and half of the mozzarella cheese shreds.
• Next, add another layer of pasta, the remaining meatballs and tenders, and top with the rest of the mozzarella.
• Bake, uncovered, at 375 degrees for approximately 25 minutes, or until the cheese starts to brown (crank the heat up and keep it in a few minutes longer for an extra cheese crisp!)

Minestrone Casserole

Craving a hot soup but want those extra calories and nutrients for winter adventures? You get the best of both worlds with this cozy casserole creation!

 INGREDIENTS

• 1 package (approximately 4 cups) of Mafalda pasta (mini lasagna pasta) or any pasta you have on hand!
• 2 garlic cloves, finely chopped
• 1 medium zucchini, cut into small pieces (quartered then sliced works!)
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 medium onion, finely chopped
• 1 can of red kidney beans
• 1 can of cannellini beans
• 1 can of diced tomatoes (fire-roasted adds a nice touch!)
• 1 medium (15-ounce) can of tomato sauce
• 1 cup of green beans (frozen is best, but canned works too!)
• 1 package of shredded mozzarella cheese
• Italian seasoning and salt & pepper
• ½ cup finely chopped parsley
• ½ cup grated parmesan
• A few sprigs of fresh basil

DIRECTIONS

• Preheat oven to 350 degrees
• Cook pasta al dente —or a few minutes less than what the package instructs— and then drain and set aside
• In a medium-large pan, add a couple tablespoons of olive oil, onion, carrots, and celery, cooking until vegetables start to soften (5 or so minutes.) Then, add the zucchini and garlic.
• In a large bowl, add everything but the cheese and mix: pasta, cooked veggies, green beans, cannellini beans, kidney beans, diced tomatoes, tomato sauce, parmesan, parsley, and a teaspoon of Italian seasoning
• Bake for 15-20 minutes, then remove foil and top with mozzarella cheese. Crank up heat to 400 degrees and bake until cheese starts to brown, about 5-10 minutes!
• Remove and garnish with freshly chopped basil!