12 Delicious and Healthy Casserole Recipes You’ll Love

Looking for a wholesome and tasty meal that everyone will love? These casseroles are packed with nutritious ingredients like lean proteins, vegetables, and whole grains, making them perfect for family dinners or meal prepping. Not only are they healthy, but they are also incredibly delicious, offering a variety of flavors to suit every taste. Whether you are cooking for yourself or feeding a crowd, these dishes are easy to make and guaranteed to satisfy.

This post may contain affiliate links, which helps keep this content free. Please read our disclosure for more info.

Sweet Potato and Black Bean Casserole

For this dish, you will need 2 medium sweet potatoes, peeled and diced, 1 can (15 oz) black beans (drained and rinsed), 1 cup of corn kernels, and 1/2 cup of diced red onion. You’ll also need 1 teaspoon each of cumin and chili powder, salt and pepper to taste, and 1 cup of shredded cheddar cheese (optional), along with 1 tablespoon of olive oil.

To begin, preheat your oven to 375°F (190°C). Bring a pot of water to a boil, and add the diced sweet potatoes. Cook for about 10-12 minutes until they are tender, then drain and mash them with a fork or potato masher. In a large mixing bowl, combine the mashed sweet potatoes with the black beans, corn, onion, cumin, chili powder, salt, and pepper. Stir everything together until it’s well combined. Transfer the mixture to a greased casserole dish, sprinkle the top with shredded cheddar cheese if desired, and bake for 20 minutes, or until the cheese is melted and bubbly. Enjoy the warmth and flavor of this easy and satisfying casserole!

Chicken and Broccoli Quinoa Casserole

To make this casserole, you’ll need 2 cups of cooked quinoa, 2 cups of cooked chicken breast (shredded), 1 1/2 cups of steamed broccoli florets, 1/2 cup of low-fat Greek yogurt, 1/4 cup of low-sodium chicken broth, and 1/2 cup of shredded mozzarella cheese. You’ll also need salt, pepper, and 1/2 teaspoon each of garlic powder and onion powder.

Start by preheating the oven to 350°F (175°C) and lightly greasing a casserole dish. In a large mixing bowl, combine the cooked quinoa, shredded chicken, steamed broccoli, Greek yogurt, chicken broth, mozzarella cheese, and the seasonings (garlic powder, onion powder, salt, and pepper). Mix everything until it is evenly combined. Once mixed, transfer the mixture into the greased casserole dish and spread it out evenly. Cover the dish with aluminum foil and bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted. This delicious and healthy casserole is ready to be served!

Zucchini and Ground Turkey Casserole

For this recipe, you will need 2 medium zucchinis (sliced), 1 lb of lean ground turkey, 1 can (14.5 oz) diced tomatoes (drained), 1/2 cup of shredded mozzarella cheese, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Also, grab salt and pepper to taste, along with 1 tablespoon of olive oil.

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish. In a skillet, heat olive oil over medium heat, then cook the ground turkey until it’s browned and cooked through, breaking it up with a spoon as it cooks. Add the garlic powder, onion powder, salt, and pepper to the turkey, and stir in the diced tomatoes. Layer the sliced zucchini in the bottom of the casserole dish and top with the turkey mixture. Sprinkle the shredded mozzarella cheese over the top, then bake for 20-25 minutes or until the zucchini is tender and the cheese is melted. This savory casserole is low in carbs but full of flavor!

Cauliflower Mac and Cheese

You’ll need 1 large head of cauliflower (cut into florets), 1 cup of shredded cheddar cheese, 1/2 cup of low-fat cream cheese, 1/2 cup of almond milk, and 1/2 teaspoon of garlic powder. For seasoning, use salt and pepper to taste.

Begin by preheating your oven to 375°F (190°C) and lightly greasing a baking dish. Steam the cauliflower florets for about 5-7 minutes until they are tender. While the cauliflower steams, combine the shredded cheddar cheese, cream cheese, almond milk, garlic powder, salt, and pepper in a saucepan over low heat. Stir until the cheeses are melted and the sauce is smooth. Once the cauliflower is steamed, place it in the casserole dish and pour the cheese sauce over it. Mix everything gently to combine, then bake for 15-20 minutes until bubbly and slightly golden. This healthy twist on mac and cheese will make you feel like you’re indulging in a comfort food classic without the guilt.

Lentil and Vegetable Casserole

For this casserole, you will need 1 cup of dried lentils (rinsed), 1 cup of chopped carrots, 1 cup of chopped celery, 1/2 cup of chopped onion, 2 cups of vegetable broth, and 1 can (14.5 oz) diced tomatoes (drained). Add 1/2 teaspoon each of thyme and rosemary, salt, and pepper to taste, and 1/4 cup of shredded mozzarella cheese for topping.

Start by preheating your oven to 350°F (175°C) and lightly greasing a casserole dish. In a large pot, combine the lentils, carrots, celery, onion, vegetable broth, diced tomatoes, thyme, rosemary, salt, and pepper. Bring it to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender and the vegetables are cooked. Once the lentils are ready, transfer the mixture to the prepared casserole dish. Sprinkle the shredded mozzarella on top and bake for another 10-15 minutes until the cheese is melted and bubbly. This hearty casserole is full of fiber and nutrients, making it a filling and healthy option.

Eggplant Parmesan Casserole

You will need 2 medium eggplants, sliced into rounds, 1 jar (24 oz) of marinara sauce, 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, 1/2 cup of whole wheat breadcrumbs, 1 tablespoon of olive oil, and 1/2 teaspoon of garlic powder.

Preheat your oven to 375°F (190°C) and grease a casserole dish. Brush the eggplant slices with olive oil and lightly season them with salt, pepper, and garlic powder. Arrange the eggplant slices on a baking sheet and bake for 15 minutes, flipping halfway through. Once the eggplant slices are tender, layer them in the casserole dish, covering them with marinara sauce, then sprinkle with mozzarella and Parmesan cheese. Top with breadcrumbs and bake for an additional 20-25 minutes, or until the cheese is melted and golden. This casserole gives you all the comfort of eggplant Parmesan without the extra calories from frying.

Tuna Casserole with Brown Rice

For this casserole, you will need 2 cups of cooked brown rice, 1 can (5 oz) of tuna in water (drained), 1 cup of frozen peas, 1/2 cup of low-fat Greek yogurt, 1/2 cup of low-sodium chicken broth, and 1/2 cup of shredded cheddar cheese. Add salt, pepper, 1/2 teaspoon of garlic powder, and 1 tablespoon of olive oil.

Preheat the oven to 350°F (175°C) and grease a casserole dish. In a large mixing bowl, combine the cooked brown rice, drained tuna, peas, Greek yogurt, chicken broth, garlic powder, salt, and pepper. Stir everything together until it’s well mixed. Transfer the mixture to the casserole dish, spreading it evenly. Sprinkle the shredded cheddar cheese on top, then bake for 20-25 minutes, or until the casserole is hot and the cheese is melted. This protein-packed casserole is both filling and easy to prepare!

Spaghetti Squash Primavera Casserole

For this healthy casserole, you will need 1 medium spaghetti squash, 1 red bell pepper (sliced), 1 zucchini (sliced), 1 cup of cherry tomatoes (halved), 1/2 cup of marinara sauce, 1/4 cup of grated Parmesan cheese, and 1/2 teaspoon of Italian seasoning.

Start by preheating your oven to 375°F (190°C). Cut the spaghetti squash in half and scoop out the seeds. Place the squash halves cut-side down on a baking sheet and roast for about 30 minutes or until the strands are easily scraped out with a fork. While the squash is roasting, sauté the red bell pepper, zucchini, and tomatoes in a bit of olive oil until softened, about 5-7 minutes. Once the squash is done, scrape the strands into a bowl and toss with the sautéed vegetables, marinara sauce, Parmesan, and Italian seasoning. Transfer the mixture to a greased casserole dish, then bake for 10-15 minutes, or until heated through. This dish is a perfect low-carb alternative to pasta!

Quinoa and Vegetable Stuffed Peppers

To make this casserole, you will need 4 bell peppers, 1 cup of cooked quinoa, 1 can (15 oz) black beans (drained and rinsed), 1 cup of corn kernels, 1/2 teaspoon of cumin, and 1/4 teaspoon of chili powder. You will also need 1/4 cup of shredded cheese (optional) and salt and pepper to taste.

Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Cut the tops off the bell peppers and remove the seeds. In a large mixing bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Stuff the peppers with the quinoa mixture and place them in the casserole dish. If you like, sprinkle the tops with shredded cheese. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted. These stuffed peppers are a colorful and nutritious meal that is easy to prepare.

Chicken and Spinach Lasagna

For this lighter lasagna, you will need 9 whole wheat lasagna noodles, 2 cups of cooked, shredded chicken breast, 2 cups of fresh spinach (chopped), 1 1/2 cups of ricotta cheese, 1/2 cup of shredded mozzarella cheese, and 2 cups of marinara sauce.

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Cook the whole wheat lasagna noodles according to package directions. In a bowl, mix the ricotta cheese, shredded chicken, and spinach. Spread a thin layer of marinara sauce on the bottom of the dish, then add a layer of noodles. Top with the ricotta mixture and some mozzarella cheese, then repeat the layers until all ingredients are used. Finish with a layer of marinara sauce and mozzarella cheese on top. Cover with foil and bake for 25 minutes, then uncover and bake for another 10-15 minutes, until the cheese is bubbly and golden.

Vegetarian Shepherd’s Pie

For this dish, you will need 4 large potatoes (peeled and cubed), 1 cup of carrots (diced), 1 cup of peas, 1/2 cup of corn kernels, 1/4 cup of vegetable broth, 1 tablespoon of olive oil, and 1/2 teaspoon of thyme. You’ll also need salt and pepper to taste.

Preheat your oven to 400°F (200°C). Boil the potatoes in a large pot of water until tender, about 15 minutes. While the potatoes cook, heat the olive oil in a skillet and sauté the carrots, peas, and corn. Add the vegetable broth, thyme, salt, and pepper, and cook for another 5 minutes. Drain and mash the potatoes with a fork or potato masher. Transfer the vegetable mixture to a casserole dish and top with the mashed potatoes. Spread the potatoes evenly and bake for 15 minutes, or until the top is golden and slightly crispy. This plant-based casserole is a healthy alternative to the classic shepherd’s pie.

Baked Chicken and Vegetable Casserole

For this casserole, you’ll need 2 cups of cooked, shredded chicken breast, 1 cup of broccoli florets, 1 cup of cauliflower florets, 1/2 cup of diced carrots, 1/4 cup of chicken broth, and 1/2 teaspoon of garlic powder. Add 1/2 cup of shredded mozzarella cheese for topping and salt and pepper to taste.

Preheat your oven to 350°F (175°C) and lightly grease a casserole dish. In a large bowl, combine the cooked chicken, broccoli, cauliflower, carrots, chicken broth, garlic powder, salt, and pepper. Stir everything together and spread it evenly in the casserole dish. Sprinkle the shredded mozzarella cheese on top, then cover with foil. Bake for 20 minutes, then uncover and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. This casserole is full of protein and vegetables, making it a nutritious and filling meal.

This article originally appeared on Avocadu.