10 Healthier Casserole Recipes Perfect for Any Party

Preheat oven to 350 degrees F.

Place a large skillet over medium heat. Add olive oil and turkey and cook until mostly browned, about 5 minutes, stirring frequently.

Stir in refried beans, tomatoes, chili powder, cumin, and crushed red pepper, if using. Add ½ cup water and stir until evenly combined. Add kidney beans and corn. Transfer into a 9x13-inch baking dish and top with cheese. Bake until the cheese is melted, about 15 to 20 minutes.

Top with scallions, tortilla chips, and avocado, if using, before serving.

Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish and set aside.

Place potatoes in a large pot and fill with enough cold water to cover by at least 1 inch. Set over high heat and boil until potatoes are easily pierced by a fork, about 15 to 20 minutes. Drain, reserving ½ cup of cooking water.

Add 2 tbsp olive oil and ¼ teaspoon salt to pot with potatoes and mash. If necessary, use reserved cooking liquid to get the potatoes to the desired consistency.

Place a stockpot over medium heat. Add 1 tbsp olive oil, onion, and garlic. Cook, stirring frequently, until onions have softened, about 5 to 7 minutes.

Stir in tomato paste. Add lentils, broth, ½ tsp salt, black pepper, and thyme. Bring to a boil, reduce heat, cover, and simmer until lentils have softened, about 15 to 20 minutes.

Place lentil mixture into the prepared baking dish. Top with the potatoes and bake until lightly browned, about 20 to 25 minutes.

Preheat oven to 400 degrees F. In a 9x13-inch baking dish, combine squash, onions, olive oil, sage, salt, and pepper. Bake until the squash is tender, about 40 to 50 minutes, stirring halfway through.

Add kale and vinegar and stir. Top with bacon and cheese and bake until cheese is melted, about 5 minutes more.

Preheat oven to 350 degrees F. Lightly grease the bottom of a 9x9-inch baking dish.

In a mixing bowl, whisk together cornmeal, whole-wheat flour, all-purpose flour, baking powder, and salt.

In a separate bowl, mix together honey, yogurt, avocado oil, egg, and corn. Gently add the dry ingredients to the wet ingredients and stir until just moistened. Pour the mixture into the prepared baking dish and bake until set, about 40 to 45 minutes.

Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish.

Place Brussels sprouts, onions, and mushrooms in the prepared baking dish. Drizzle with olive oil and lightly toss to coat. Bake until the sprouts are beginning to brown, about 10 to 15 minutes.

Whisk together vegetable broth, yogurt, cheese, salt, and pepper. Set aside.

Cook bacon in a skillet over medium heat until crispy, about 10 to 15 minutes, turning as needed. Remove bacon and reserve cooking grease. Add breadcrumbs and cook, stirring frequently, until lightly browned.

Remove vegetables from the oven, stir, and top with broth mixture, breadcrumbs, and crumbled bacon. Return to the oven and bake until browned, about 10 to 15 minutes more.

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.

Place onions in a large mixing bowl. Drizzle with 1 tbsp olive oil and gently toss to coat. Add ¼ cup flour, breadcrumbs, and garlic powder and gently toss again. Transfer onions to one of the prepared baking sheets and bake until lightly golden brown, about 20 to 25 minutes, flipping halfway through.

Place green beans on the second prepared baking sheet. Drizzle with 1 tbsp olive oil and gently toss to evenly coat. Bake until tender-crisp and bright green in color, about 8 to 10 minutes.

While the beans roast, place a large skillet over medium heat. Add the remaining 2 tbsp olive oil and ¼ cup flour. Whisk until a paste forms and then add the garlic. Very slowly whisk in broth and cook until the mixture thickens, about 5 minutes.

Once the mixture thickens, remove it from the heat. Stir in milk, yogurt, cheese, parsley, thyme, salt, pepper, and nutmeg (if using).

Place the green beans in a 9x11-inch baking dish. Top with the sauce and gently stir to coat. Top with the onion mixture and bake in the oven until the sauce is bubbling and the topping is lightly browned, about 25 to 30 minutes. Allow to cool slightly before serving.

Place eggs, milk, salt, and pepper in a large mixing bowl and whisk well. Set aside.

Heat a skillet over medium heat. Add olive oil, potatoes, and onion, stirring frequently, until the onion is translucent, 5–7 minutes.

Add mushrooms and bell pepper and cook until the peppers are tender, about 5 minutes more.

Remove from heat. Spray the bottom and edges of a baking dish with cooking spray. Pour the veggie mixture into a baking dish. Top evenly with spinach and pour in the egg mixture. Refrigerate until ready to bake.

Preheat oven to 350 degrees F. Bake the casserole until the eggs are set, 40–50 minutes.

Preheat oven to 350 degrees F. Spray the bottom and sides of a 9x13-inch baking dish with cooking spray. Add blueberries to the baking dish and set aside.

Slice the baguette into rounds or cubes and arrange in the prepared baking dish.

In a mixing bowl, whisk together milk, eggs, almond extract, maple syrup, and cinnamon. Pour over the bread, making sure it is evenly coated.

Bake until the mixture is set and lightly browned, about 45 to 50 minutes. Top with almonds and more blueberries, if desired.

Place a large nonstick skillet over high heat. Add olive oil and chicken pieces and cook, stirring occasionally, until chicken is browned, about 2 minutes.

Add rice and broth and stir to combine. Cover and continue cooking over high heat until rice is tender, about 10 minutes.

Stir in yogurt and salt and top with broccoli. Cover and cook until broccoli is bright green and tender, about 3 to 4 minutes.

Bring a large pot of water to a boil. Add the sweet potatoes and cook until easily pierced with a fork, 20–30 minutes.

In the last 10 minutes of cooking, add the pears. Drain the potatoes and pears thoroughly and place them in a large mixing bowl.

To the mixing bowl, add the soy milk, vanilla, salt, and 1 tsp of cinnamon. Use a potato masher or hand mixer to mix the ingredients until completely smooth. Preheat oven to 375 degrees F.

While the potatoes cook, add the oil to a skillet over medium-high heat. Add the remaining ½ teaspoon cinnamon and stir. Add the oats and pecans and cook until the oats are lightly toasted, about 5 minutes.

Place the potato mixture in a large baking dish. Top with the oat mixture and bake in the preheated oven, 25–30 minutes.