31 Casserole Recipes You'll Want to Eat All August Long (2024)

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31 Casserole Recipes You'll Want to Eat All August Long (1)Hazel WheatonUpdated: Jan. 31, 2022

    What casserole recipes are best for the hottest days of summer? Fresh and light, with a dash of spice and lashings of garden-fresh goodies! From mains and sides to breakfasts and desserts, we've got you covered.

    1/31

    Day 1: Twice-Baked Potato Casserole

    My daughter gave me this twice-baked potatoes recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. —Betty Miars, Anna, Ohio

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    2/31

    Day 2: Nacho Chicken

    I have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan

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    3/31

    Day 3: Blend of the Bayou

    My sister-in-law shared this recipe with me when I first moved here. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and flavorful. I've passed it on to my children too.—Ruby Williams, Bogalusa, Louisiana

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    4/31

    Taste of Home

    Day 4: Greek Spaghetti with Chicken

    Flavorful spaghetti surely provides a comforting dinner. Featuring chicken, spinach and two types of cheese, this is a crowd-pleaser. —Melanie Dalbec, Inver Grove Heights, Minnesota

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    5/31

    Day 5: Pork and Green Chile Casserole

    I work at a local hospital and another job part time, so I'm always on the lookout for good, quick recipes to fix for my family. Some of my co-workers and I exchange recipes. This zippy casserole is one that was brought to a picnic at my house. People raved over it. —Dianne Esposite, New Middletown, Ohio

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    6/31

    Day 6: Crustless Spinach Quiche

    I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe—and he was one of them! —Melinda Calverley, Janesville, Wisconsin

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    7/31

    Taste of Home

    Day 7: Artichoke Spinach Casserole

    Although he isn't a fan of spinach, my husband loves this dish. The combination of ingredients may sound unusual, but the flavors meld well. It's an excellent side vegetable for a formal dinner. —Judy Johnson, Missoula, Montana

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    8/31

    Day 8: BLT Egg Bake

    BLTs are a favorite at my house, so I created this recipe to combine those flavors into a warm, cozy casserole. It was such a hit, I served it to my church ladies group at a brunch I hosted. —Priscilla Detrick, Catoosa, Oklahoma

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    9/31

    Day 9: Veggie-Packed Strata

    This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabama

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    10/31

    Day 10: Apple Pan Goody

    I found the recipe for this unique casserole years ago and adapted it to my family's taste. Dotted with dried cranberries, the tender apple bake is sweetened with brown sugar and a little cinnamon. We enjoy it on breakfast buffets, but it also makes a fun side dish, particularly with a pork entree. —Jeanne Bredemeyer, Orient, New York

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    11/31

    Day 11: Fold-Over Tortilla Bake

    Here’s something a little different from the usual tacos—and it’s special enough for potlucks or dinner guests. —Deborah Smith, DeWitt, Nebraska

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    12/31

    Day 12: Colorful Brunch Frittata

    A friend called and asked me for a special recipe that he could serve at his daughter's wedding brunch. I created this brunch frittata recipe for the special day. —Kristin Arnett, Elkhorn, Wisconsin

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    13/31

    Day 13: Mexicali Casserole

    If you like Mexican food but are watching your diet, try this tasty bake. It takes advantage of ground turkey and reduced-fat cheese without sacrificing flavor. —Gertrudis C. Miller, Evansville, Indiana

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    14/31

    Taste of Home

    Day 14: Creamy Green Chile Chicken Cobbler

    Biscuity crumbs take this family-friendly combo of rotisserie chicken and cheesy, creamy green enchilada sauce over the top. —Johnna Johnson, Scottsdale, Arizona

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    15/31

    Taste of Home

    Day 15: Blueberry-Rhubarb Crumble

    A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana

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    16/31

    Taste of Home

    Day 16: Best-Ever Beans and Sausage

    My wife devised this dish, which is extremely popular with our friends and family. Whenever she asks, “What can I bring?” the reply is always, “Your beans and sausage…and a couple of copies of the recipe!” —Robert Saulnier, Clarksburg, Massachusetts

    17/31

    Taste of Home

    Day 17: Tex-Mex Summer Squash Casserole

    Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio

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    18/31

    Day 18: Monterey Spaghetti

    I'm a working mother with two young boys. Our family leads a very active life, so I make a lot of casseroles. It's so nice to have a hearty side dish the kids will eat. Topped with cheese and french-fried onions, this tasty spaghetti casserole recipe is a hit at our house. —Janet Hibler, Cameron, Missouri

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    19/31

    Taste of Home

    Day 19: Cornbread Taco Bake

    Cornbread and beef bake together in one casserole dish, making this entree convenient. This Mexican cornbread casserole is packed with tempting seasonings, and the cheese and onions make an attractive topping. —Vicki Good, Oscoda, Michigan

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    20/31

    Taste of Home

    Day 20: Beefy Eggplant Parmigiana

    I developed this recipe one summer when my husband grew eggplant in the garden. I was thrilled when it won high honors at a national beef contest. —Celeste Copper, Baton Rouge, Louisiana

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    21/31

    Day 21: Summer Squash Mushroom Casserole

    This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio

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    22/31

    Day 22: Contest-Winning Cajun Cabbage

    Looking for a different treatment for cabbage? Try this spicy cheese-topped Cajun cabbage that I adapted from a friend's recipe. I added a little of this and that until it tasted the way I wanted. Not only do my husband and kids like it, but I also get rave reviews when I make it for company or church functions. —Bobbie Soileau, Opelousas, Louisiana

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    23/31

    Taste of Home

    Day 23: Mexican Street Corn Bake

    We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. In August, I use our own fresh sweet corn in this recipe, but frozen or store-bought corn works just as well. —Erin Wright, Wallace, Kansas

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    24/31

    With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California

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    25/31

    Taste of Home

    Day 25: Yellow Squash and Zucchini Gratin

    This yellow squash and zucchini casserole is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. —Jonathan Lawler, Greenfield, Indiana

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    26/31

    Taste of Home

    In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama

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    27/31

    Taste of Home

    Day 27: Creamy Strawberry French Toast Bake

    I love this recipe because on Sunday mornings I like to take it easy but I still want my family to have a great breakfast. This allows me to sleep in and feel like I’m a great Mom at the same time. Win! —Alynn Hansen, Mona, Utah

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    28/31

    Day 28: Chicken Chile Relleno Casserole

    My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. —Erica Ingram, Lakewood, Ohio

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    29/31

    Taste of Home

    Day 29: Spicy Breakfast Lasagna

    It’s fun to cook up something new for family and friends—especially when it gets rave reviews. When I took this dish to our breakfast club at work, people said it really woke up their taste buds! —Guthrie Torp Jr., Highland Ranch, Colorado

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    30/31

    Day 30: Thai Peanut Chicken Casserole

    I used traditional pizza sauce and toppings in this recipe for years. After becoming a fan of Thai peanut chicken pizza, I decided to use those flavors instead. Serve this dish with stir-fried vegetables or a salad with sesame dressing for an easy, delicious meal. —Katherine Wollgast, Troy, Missouri

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    31/31

    Taste of Home

    Day 31: Dilly Zucchini Casserole

    Whenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. —Esther Kilborn, Bridgton, Maine

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    Originally Published: July 10, 2019

    31 Casserole Recipes You'll Want to Eat All August Long (32)

    Hazel Wheaton

    Hazel is a writer and editor who has worked in the publishing industry for over 25 years in the fields of travel, jewelry arts and food. As the editor of the Taste of Home Christmas Annual (among other titles), she's in the holiday spirit all year round. An enthusiastic baker, she's known for her cookies, cakes and other baked goods. And she still wishes she could cook like her mother.

    31 Casserole Recipes You'll Want to Eat All August Long (2024)

    FAQs

    What are the 5 components of a casserole? ›

    Not every single casserole has all of them, but as a rule of thumb, here's what to look for: a starch, a binding agent or sauce, and a protein or vegetable. Many casseroles also have both vegetables and proteins, as well as a crunchy element to give some textural contrast, and cheese.

    What's a good casserole dish? ›

    Staub Ceramic Rectangular Baking Dish

    Staub's enameled ceramic dishes come in an array of pleasing colors that can easily transfer from the oven to the dining room table. Nothing sticks to the porcelain-enameled ceramic, so the dish is easy to clean even when cooking cheesy, gooey casseroles.

    What are three different examples of toppings that might be used on casseroles? ›

    Their creamy, fully amalgamated consistency benefits from a crunchy topping to break things up. Corn flakes, breadcrumbs, and crushed crackers are all classic options, but for my latest recipe—a comforting, large format version of a twice-baked potato in casserole form—I went a different route.

    Is it better to cook casserole the day before or? ›

    Make-ahead meals (especially baked casseroles) are terrific because you can completely assemble them in advance and bake them just before serving. They're the ultimate comfort food as they come bubbling hot and delicious straight from the oven to the table to the delight of family and friends.

    What is the main ingredient in a casserole? ›

    In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

    What makes a casserole a casserole? ›

    The term “casserole” can refer to any dish prepared in a casserole dish—essentially a deep, wide baking dish—and baked in the oven. A casserole can have layers, as in the case of an Italian lasagna or a deep-dish pizza, or composed of some evenly distributed combination of veggies, a protein, and a starchy binder.

    What is the most common size casserole dish? ›

    My thoughts: The 9×13-inch rectangular casserole pan is by far the most called-for dish in casserole cookery, followed closely by the 8×8 (or 9×9) square dishes. (The 9×13 also holds about 3 quarts of volume, so in some recipes it can be used interchangeably with a 3 quart Dutch oven, like this one.)

    What is the oldest known casserole? ›

    Macaroni and cheese is the oldest written casserole recipe found in 1250.

    How do you make a casserole taste better? ›

    Try different herbs for added flavour: sage or lemon thyme work wonderfully well. For a meatier casserole, add chopped sausage or pancetta when cooking the chicken. Stir wholegrain mustard through the casserole at the end of cooking (to taste); this is especially good if you have sausage in the casserole.

    When should you add breadcrumbs to a casserole? ›

    When your casserole is done cooking, cover the top with your toasted panko breadcrumbs. Set the casserole under the broiler and broil, watching very carefully, until the crumbs are a deep golden brown, being careful not to let them burn. This should take just a couple of minutes.

    Why are casseroles popular? ›

    Casseroles are a great dinner choice for so many reasons. They're easy to cook, result in fewer dishes and are super flavorful.

    Should you put tin foil over casserole? ›

    Covering a casserole traps heat and steam and gets the casserole cooking. However, you also have to take the cover off to get a crunchy, browned top. Covering a casserole in the oven depends on what you're making, and whether or not the ingredients inside are already cooked when the dish goes into the oven.

    Do you leave the lid on when cooking a casserole? ›

    A tight-fitting lid on your casserole dish ensures the dish doesn't lose moisture during the long cooking process.

    Do I need to cover my casserole in the oven or can I leave it? ›

    Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered. If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.

    What are 5 advantages to making a casserole? ›

    Learn why the meal-in-one is making a comeback, and why you should probably be cooking one right now.
    1. They're versatile. For every set of tastebuds, there's a casserole to match. ...
    2. They can be nutritious. ...
    3. They're easy, from prep through cleanup. ...
    4. They feed a crowd. ...
    5. They're transportable and gift-able.

    What is the base for a casserole? ›

    Basic Casserole Recipe

    A perfect casserole needs one or more binders: cheese, eggs, condensed soup, Greek yogurt or noodles, for example. Next up are good seasonings; you need herbs and spices to make it all sing.

    What does the binder of a casserole do? ›

    The binder is the sauce, which holds ingredients together.

    What is the difference between a casserole and lasagna? ›

    Casseroles are usually quick and easy. Some ingredients quickly stir together and are poured into a baking dish, topped with cheese, and baked. A traditional lasagna takes more time. Multiple layers, all made separately, then put together before baking.

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