Looking to incorporate more protein-rich staples into your diet? These casseroles are built on protein: chicken, turkey, beans, eggs, tofu, seafood and cheese. Casseroles go from one baking dish to the table, and they make large batches with leftovers. Basically, casseroles are that one friend that always has your back. Once everything is in the baking dish, the oven does the rest of the work.
Pasta and noodle bakes
Turkey Taco Casserole
Football is over and we can’t have turkey for Thanksgiving yet… What’s a hungry, exhausted-from-emails working girl to do? Ground turkey taco pasta! Brown some ground turkey with taco seasoning, toss in some cooked pasta and some salsa and top with cheese. Serve taco-bar style with shredded lettuce and a side of plain yogurt so everyone can make their own. Add black beans for more protein and heartier portions. This one is inexpensive and customizable, which makes it a good fit for a weeknight.
Baked Ziti
Cottage cheese in baked pasta sounds suspicious until you try it, then it’s just practical genius. Mix all ingredients, layer on top of lean ground beef or turkey (another protein source!), top with regular marinara and bake until crispy on the edges. The ricotta, which can be substituted with an equivalent item, particularly in areas where it is expensive, is another protein source and adds to the creaminess of the dish. Makes many servings and holds up to about 3 days .
Stuffed Shells Casserole
Mix together shredded chicken, spinach, and ricotta (you can use a combination of ricotta and cottage cheese to make this). Spoon into cooked shells. That’s basically it! Stuffed shells take little skill to prepare since you are basically repeating the same steps over and over.
Pour some marinara on top of your stuffed shells and pop them into the oven to bake until bubbly. It’s a hit! You’ll wish you made more if you’re cooking for a large group. It’ll be gone in a heartbeat. That’s always a plus as far as I’m concerned.
Chicken Mac and Cheese
With a few changes, mac and cheese can carry a lot more protein. Pro tip: Try pureeing some cottage cheese to use as the basis for the sauce—it turns silky-smooth.
A handful of cooked, chopped chicken adds protein. Breadcrumbs provide a great, crunchy addition. Guaranteed, your family will think you slaved over this pasta when, in reality, it’s one of the easiest dinners around. Definitely a winner!
Chicken Alfredo Bake
Traditional Alfredo sauce is heavy. This sauce uses Greek yogurt and parmesan for a protein-packed version of Alfredo. It’s a tad different than what you’re used to, but still rich (for most) and much higher in protein. Give it a try!
Try adding broccoli or peas because they add body and a nice colour. Bake until set, waft everyone within sight with the aroma of Alfredo filling your entire kitchen and watch them file their mental data to conclude that you have your shit together and are thriving.
Tuna Noodle Casserole
Tuna noodle casserole is old-school for a reason: it’s affordable and filling. Tip: Leave out some of the creamy substance and use Greek yogurt to lighten it up a bit. It’s still high-protein but less heavy. I also add some frozen peas for color and a little sweetness and my household “doesn’t like tuna,” but will eat this. They add color and zing without chopping.
Light tuna canned in water and drained carries about 25.5 g of protein per 100 g, according to USDA FoodData Central.
Turkey Lasagna Bake
Although it isn’t the star of the dish, which is the turkey, the MVP is the addition of lentils to the recipe. Their texture resembles meat, and they blend into marinara sauce with ground turkey. Spread the meat and sauce over the noodles or zucchini just like you would for a simplified lasagna and pop in the oven. Minimal effort and it’s good to feed a crowd.
Greek Turkey Bake
When the whole group dives into this dish they’ll love the different look and feel of the orzo. The ground turkey is substantial and adds lots of protein. Spinach, salty feta and fresh lemon juice give this recipe its flavor. Give it a try when you’re looking for a change from red sauce pasta!
Chili Mac Casserole
Chili mac pairs pasta with beef or beans and chili seasonings. You can double this recipe for a bigger group or for leftovers the next day. Mix together cooked lean beef, beans or both with your favorite chili seasonings and some chopped tomatoes. Add in pasta and combine. Top with cheese and bake until bubbly and warm. Spice level is very adaptable depending on the members of your family.
Pesto Pasta Bake
Try pesto pasta bake. Pesto adds a lot of flavor, which helps when you’re cooking for a large group. Just add some shredded chicken and peas to some cooked pasta and pesto. Then top with mozzarella or parmesan and bake until bubbly and golden. It’s an alternative to your typical tomato-based pasta and has savory, herbal flavors that will please all of your guests. My kids love it, too. It looks like “green mac and cheese.”
Peanut Noodle Bake
And tofu (which gets a nice chew from being baked, which is crucial, because tofu doesn’t belong at a big dinner party unless it’s well-textured) tossed together with broccoli and the peanutty sauce and baked till the sauce has thickened and clings to everything. That’s the idea. It’s protein-forward without relying on meat, which is great for mixed-diet crowds. Always check with guests to see if there are any allergies before preparing food items! Sunflower-seed butter may be used as a substitute in any of these recipes.
Tempeh Pasta Bake
Tempeh has a nice, nutty texture. Because of this, tempeh is a good substitute for certain types of ground meats and can be used in meat sauces for pasta, among other things.
Tempeh can stand in for meat in high-protein casseroles. Crumble it in a skillet (exactly like you would for meat), simmer in some marinara sauce, top with cheese and bake. Bonus points because the leftovers are even better the next day! Read more: Great way to get high protein for anyone in your family who is interested!
Rice and grain bakes
Chicken Broccoli Rice Casserole
All you have to do is pick up some pre-cooked chicken (a rotisserie chicken will work great) and make rice and steam some broccoli. This will always please a crowd. Believe me, no sales pitch necessary!
A little cheddar goes a long way and creates a lovely golden finish. Use a moderate amount of cheddar so the casserole doesn’t turn greasy. Use Greek yogurt as a binder for a lighter cream sauce. Add some broth too. It’s a strong weeknight rep that also holds up for meal prep.
Shrimp Rice Bake
Shrimp, broccoli and rice bake in a buttery, garlicky sauce, and the dish comes together quickly. TIP: Feel free to use cooked shrimp. If using raw, be sure to add them at the beginning of the recipe and bake just as directed so they’re cooked through but not overbaked (they’ll be rubbery!). Shrimp work on busy nights because they cook in a few minutes.
Chicken Fajita Casserole
Next up: fajita bar, from start to finish, in one pan. Quinoa (“small grain, big energy” anyone?) is a surprisingly energizing ingredient that makes an excellent casserole base. Here, we’re mixing it with fajita-spiced chicken, peppers, onions, and just enough cheese to bind it all together. The result is colorful and scoops cleanly. Add salsa and avocado on the side (or on top!) and you’ve got a whole spread.
Teriyaki Chicken Casserole
Craving takeout but working within a budget? Baked Teriyaki Chicken is inexpensive. Cooked chicken is combined with rice, a simple teriyaki-style sauce and some shelled edamame (which add some color, as well as some extra protein) then baked until warmed through and slightly sticky. The finished product is topped with sesame seeds and scallions. The sweet, savory flavor is sure to please kids (and adults!) and makes for a quick lunch bowl when leftovers appear.
Enchilada Rice Casserole
Set out some toppings like chopped onion and jalapeño and dollops of yogurt, and let your guests build their own bites. The Winner Winner Enchilada Dinner feeds a group. Black beans and ground beef bring the protein, enchilada sauce adds flavor, and rice and melted cheese bake in with them.
Chicken Wild Rice Casserole
It’s the addition of chewy wild rice that takes this dish out of cafeteria fare and into weekend dinner territory. It also contributes a nutty flavor. The chicken and mushrooms soak up the creamy sauce as they bake, and it scoops and serves cleanly.
This recipe is one that’s sure to please the crowd. It’s mildly spiced and not too cheesy.
Stuffed Pepper Casserole
Stuffing peppers one at a time is a lot of work. This casserole tastes EXACTLY like stuffed peppers! It’s a mixture of ground beef, rice, tomato sauce & peppers. Add some beans for a cheaper and more protein filled meal. It scoops straight from the dish and reheats well.
Potato and vegetable bakes
Buffalo Chicken Bake
Love the flavors of buffalo wings, but not necessarily being covered head-to-toe in wing sauce? We gotchu. Shredded chicken and roasted cauliflower get tossed with buffalo sauce and a creamy (think: greek yogurt or a light cream cheese blend) base, baked till bubbly, and showered with fresh scallions for color and flavor. It has a mix of textures and a little heat. You can always tone it down a bit if you have kiddos or heat-sensitive eaters.
Loaded Potato Casserole
This Chicken and Potato Casserole with Greek Yogurt is rich, with potatoes, chicken and cheese, which suits a table of big eaters. It has the toppings of a loaded potato in one dish you can scoop from. Dice some potatoes, roast ’em golden brown, mix ’em with chicken and a creamy, rich combination of cheese and Greek yogurt, bake, add green onions, repeat. Add some bacon bits if you’re going for full-on steakhouse loaded potato vibes.
BBQ Chicken Casserole
Roasted sweet potatoes go wonderfully well with BBQ chicken. Make a big batch for your next potluck, as it stands up well to transportation and reheats nicely. Just roast some sweet potatoes and then mix them with BBQ sauce and shredded chicken. Add black beans for more protein and fiber.
Turkey Shepherd’s Pie
This more sophisticated version of comfort food is a definite winner in our house, try it when you’re catering for fussy eaters and starving adults all at the same table! Combine lean mince turkey with onion, peas, carrots and gravy, pile on the mash and keep baking until the mash has browned nicely and the edges are nice and crispy.
Salmon Potato Casserole
This seafood casserole sticks to familiar flavors: potatoes and salmon. This recipe calls for a prepared, cooked salmon. If you’ve recently baked some, try using the leftovers.
This is a wonderful dish to make when you have people over for dinner. Layers of salmon and soft potatoes come together with dill and are seasoned lightly (leaving room to squeeze on some lemon at the table if desired) and baked in the oven. The result is not greasy, and it needs no special techniques.
Cornbread, biscuit and polenta bakes
Cornbread-Topped Casserole
This one’s a two-layer kind of deal, which means you’ll be mixing chicken with corn, black beans, seasonings and a light sauce, dumping it all in a baking dish, smothering that with cornbread batter, then baking until the top’s nice and golden and everything’s hot. The cornbread top means this counts as bread and dinner, and it carries and slices well for a potluck.
Chicken Pot Pie Casserole
Pot Pie Casserole: A dish for a cold night and a big group. In chicken pot pie casserole, shredded chicken and frozen vegetables are held together by a creamy sauce. It’s covered with biscuits for a soft topping. Not only does it get around the fuss of individual portions, this recipe skips pie crust altogether.
Meatball Bake
Polenta holds its shape well once cooked. Spoon meatballs in marinara sauce right on top of the polenta, sprinkle some mozzarella cheese and bake until bubbly. This dish makes a large batch. Plus, you get to have a pasta based dish with none of those pesky carbohydrates!
Chili Cornbread Casserole
Ready to feed a crowd? This turkey chili has three kinds of beans for extra protein and texture. Spoon the chili into a baking dish then top with cornbread batter and pop in the oven. This grand finale from our collection of Baking Pan Recipes will keep the whole team fed.
Remove from oven when cornbread is set and chili is bubbling around the edges. This recipe makes a LOT, enough to feed the masses. Be thankful for the leftovers, as they’ll make you wish you’d done it twice!
Chicken, steak and bean bakes
Chicken Parmesan Casserole
This recipe gives you chicken parmesan flavor without standing at the stove flipping cutlets. Use baked breaded chicken (or even chopped baked tenders), layer with marinara and mozzarella, and let the oven handle the rest. Serve this dish over pasta or with some roasted vegetables; it’s totally up to you and your guests. It suits hosting because this dish turns out the same each time.
Salsa Verde Enchilada Casserole
This is what I make when the fridge looks empty but I still need dinner to do some actual work. This bake layers shredded chicken, salsa verde, tortillas and white beans, and it serves with a scoop.
Not only will everyone ask for seconds (trust us), the white beans lend some much needed protein to this recipe while the fresh lime juice, squeezed in at the very end, enlivens it all!
Philly Cheesesteak Casserole
Cheesesteak Casserole! Serve it on rolls, rice or roasted potatoes. If your crew is a fan of peppers and onions, this is a meal they’re going to LOVE! Skip the sandwiches and brown some lean beef, cook up some peppers and onions, top them with cheese and bake. Serve over rice or potatoes. Or if you want to serve it like a cheesesteak, pile them onto some rolls! This recipe doubles or triples for a larger batch.
Chicken Parmesan Bake
It’s got the chicken and the white beans bumping the protein content up so it doesn’t feel like you’re just eating a bowl of carbs and cheese. The kale is still very present and doesn’t get lost. Trust me, this is a meal.
The Parmesan creates a salty, crunchy layer on top—it’s a must! It works as a Sunday batch-cook casserole, and the flavors develop more overnight.
Mediterranean Chicken Bake
This is the baked casserole that won’t bog you down, a wonderful change of pace that manages to be so bright and fresh!
Chicken and chickpeas provide two proteins, while tomatoes and olives lend a sweet and salty Mediterranean influence. And even though it’s anything but mild, the dish is not spicy, making it ideal for serving to guests. Tip: Add feta cheese after baking if you’d like it to keep its tangy, creamy quality instead of melting into the sauce.
Spinach Artichoke Chicken Bake
Serve it with a green salad on the side, since it is rich. Spinach and artichokes add vegetables, and the chicken adds the protein that turns this dip into an entree. Depending on appetite levels you could serve this with some rice, pasta, or toasted bread!
Breakfast casseroles
Breakfast Casserole
Not every casserole has to be a dinner situation: breakfast-for-a-crowd is a real flex, especially on busy weekends. Whisk eggs and part of the milk. Add turkey sausage and veggies. Mix ingredients together and bake until set.
Serve them with some hot sauce at the end of the table for everyone to add as much (or as little) as they like. These are high in protein, quick to portion, and work for brunch, meal prep or lunches.
French Toast Casserole
This is for the crowd that wants something cozy without a sugar crash an hour later. Because this one is baked, you don’t have to stand at the stove flipping each piece. The eggs and Greek-yogurt-laced topping bring the protein. Feel free to use higher-protein breads as well! It tastes like a weekend meal and fits into meal planning.
Meal Prep Gear I Use
Three things that make casserole night easier, from the oven to the leftovers.
- Cutluxe Carving Knife and Fork Set. For the roast chicken that goes into the chicken broccoli rice casserole, this gets clean slices off the bird.
- Yuiicaov Stainless Steel Baking Sheet Set. Set one under the baked ziti to catch drips, or roast the vegetables for the loaded potato casserole on it.
- Greater Goods Cast Iron Skillet. Brown the meat for the Philly cheesesteak casserole and turkey taco casserole in this before it goes into the dish.
Ingredient protein figures are based on USDA FoodData Central. How we calculate nutrition.
