casserole recipes vegetarian

Casserole Recipes

Casserole recipes are a comforting and dependable choice for family dinners, potlucks, or make-ahead meals. This classic casserole combines ground beef, tender egg noodles, vegetables, and melted cheese into a single hearty dish. It’s simple to make, filling, and perfect for busy weeknights or weekend gatherings, making it one of the most popular casserole dishes for dinner.

casserole recipes
casserole recipes

Ingredients

  • 1 tablespoon plus ½ teaspoon salt, divided
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 bell pepper, finely chopped
  • 3 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 1½ pounds ground beef
  • 4 oz mushrooms, sliced
  • 12 oz egg noodles
  • 1½ cups frozen corn, thawed
  • 1 can (15 oz) black olives, chopped
  • 2 cups cheddar cheese, shredded

Directions

  1. Preheat the oven to 350°F (175°C) and lightly grease a large casserole dish.
  2. Cook the noodles by boiling a large pot of water with 1 tablespoon of salt. Add the egg noodles and cook until just tender. Drain and set aside.
  3. Prepare the vegetables by heating 1 tablespoon of olive oil in a pan. Sauté the onion and bell pepper until soft, then stir in the garlic and cook for a minute until fragrant.
  4. Add the tomatoes to the vegetables, bring to a simmer for 10 minutes, then remove from heat.
  5. Cook the beef by heating the remaining oil in another pan. Brown the ground beef, seasoning with the remaining salt, and avoid over-stirring.
  6. Add the mushrooms to the beef and sauté until lightly browned. Then combine the beef and mushrooms with the tomato-vegetable mixture.
  7. Assemble the casserole by mixing the cooked noodles with the beef mixture, corn, olives, and two-thirds of the shredded cheese in the casserole dish.
  8. Top and bake by sprinkling the remaining cheese evenly over the top. Bake uncovered for 30 minutes, until bubbly and golden brown.
casserole recipes slow cooker
casserole recipes slow cooker

Preparation Details

Let the casserole rest for 5–10 minutes before serving so it sets and slices cleanly. This casserole can be made ahead and stored in the fridge for up to 24 hours before baking, or frozen for longer storage. Serve hot as a complete meal, or pair with a crisp salad or steamed vegetables for a balanced dinner