Easy Cheesy Ham Casserole

Ham Casserole is one of those yummy cheesy dishes that just scream home-cooked comfort. This casserole is made with ham and pasta tossed in a creamy cheesy sauce (much like a mac and cheese)!

This is a great dish to make that leftover ham stretch to satisfy a crowd.

Close up of the baked ham casserole with a spoon taking a scoop out of the corner.

What Goes in Ham Casserole

Cheesy ham casserole combines diced ham, with tender pasta in a creamy homemade cheese sauce. With 3 types of cheese (cheddar, gruyere and parmesan cheeses) this is a tasty dish!

A little thyme and Dijon add a savory lift to this leftover ham casserole .

Finally, a topping of buttered Panko bread crumbs with cheese provides some welcome crunch-appeal.

Close up of the cheese sauce being poured over the ham and pasta in a white casserole dish.

Substitute to your heart’s content with the cheeses and pasta! Any kind of pasta will work for ham noodle casserole. Shells are my favorite, they cup and hold the cheese sauce, and are melt-in-your-mouth tender! I also find cheddar cheese is always great for melting into a sauce, but you can use any pasta or cheese you have on hand for this dish!

  • Pasta: rotini, penne, macaroni or even spaghetti.
  • Cheese: colby, asiago, swiss or muenster would be delicious!

How to Cook Ham Casserole

Homemade Cheese Sauce is easy to make and creates great flavor for this casserole. The sauce for this recipe starts with a roux.

Pre-shredded cheese can have starches added to keep it from clumping so it may not melt as well. For this sauce, it’s best to shred your own cheese.

Overview of the ham,pasta and cheese sauce mixture in a white casserole dish with the remaining toppings on the side.

Prep & Bake

  1. Melt butter in a large pot. Whisk in flour and cook for about a minute (per recipe below). Slowly whisking in the milk and to thicken. Add cheese until creamy.
  2. Combine cheese sauce, ham and pasta in a casserole dish.
  3. Top with crumb topping.

Bake until bubbly and the top is browned and crisp.

Creamy cheesy ham and noodle casserole with a bread crumb topping

What to Serve With Ham Casserole

Ham and cheese casserole is creamy stick-to-your-ribs rich with salt from the ham and cheese. Look for a side dish that is light, fresh and sweet or tangy. A fresh fruit salad, fresh tomato salad or cucumber dill salad would be welcome companions for ham casserole.

More Cheesy Pasta

Ham Casserole

This easy cheesy ham casserole is the perfect way to use up your leftover ham and stretch it to feed a crowd!

  • 1 lb medium shells
  • 1/3 cup butter
  • 1/3 cup flour
  • 1 3/4 cups milk
  • 1 cup light cream (10-12% M.F.)
  • 1/2 teaspoon dijon
  • 1 teaspoon onion powder
  • 1/4 teaspoon thyme
  • salt & pepper to taste
  • 3 cups sharp cheddar (divided)
  • 1 cup gruyere cheese
  • 2 tablespoons parmesan cheese
  • 2 cups diced ham

Topping

  • 2 tablespoons butter (melted)
  • 1/2 cup Panko bread crumbs
  • 1 tablespoon fresh parsley
  1. Preheat oven to 400°F. Mix together topping ingredients, set aside.
  2. Cook shells al dente according to package directions. Drain well.
  3. Meanwhile, melt butter, flour and seasonings in a saucepan. Allow to cook 1 minute.
  4. Slowly add in cream and milk while whisking after each addition. The mixture will seem thick at first but will smooth out with each addition.
  5. Once all of the cream/milk is added, whisk while bringing to a boil over medium heat. Allow to boil 1 minute.
  6. Remove from heat and stir in 2 1/2 cups cheddar, gruyere cheese and parmesan until smooth.
  7. Mix cheese sauce with cooked pasta and ham and place in a 9×13 pan. Add topping and remaining 1/2 cup of cheese.
  8. Bake 22-26 minutes or until heated through and topping is browned. Cool 5 minutes before serving.

 

This ham casserole is made with pasta, 3 types of cheese, and a crunchy bread crumb topping! It's a great dish when looking for a way to stretch your leftover ham to feed a crowd. #spendwithpennies #hamcasserole #maindish #pasta #kidfriendly #budgetfriendly #leftoverham
This ham casserole is made with pasta, 3 types of cheese, and a crunchy bread crumb topping! It's a great dish when looking for a way to stretch your leftover ham to feed a crowd. #spendwithpennies #hamcasserole #maindish #pasta #kidfriendly #budgetfriendly #leftoverham

Easy Squash Casserole

Squash Casserole is an easy, side dish that goes with any meal. Slices of tender zucchini and yellow summer squash meld with a crunchy breadcrumb topping for a satisfying side dish.

With the abundance of zukes overflowing the produce aisles and farmers market this time of year, you’ll want to make tasty squash or zucchini casserole again and again. It’s so simple to prepare, and it’s a terrific way to entice the kids and adults alike to eat their veggies!

Squash Casserole with a serving being scooped out.

What is in a Squash Casserole?

Most squash casseroles I’ve seen contain eggs, bread crumbs and several other ingredients. I absolutely love fresh zucchini and squash from the garden so I wanted to create a casserole that really focussed on the squash itself. This simple recipe is all about the squash.

Ingredients for this fresh summer side include:

  • Casserole: zucchini and-or yellow squash, onion, parmesan, Italian seasonings, salt & pepper
  • Topping: butter, seasoned bread crumbs, cheddar cheese
  • Optional Add-Ins: red or green bell peppers, cheeses, garlic, tomatoes

You can add other ingredients as well, or substitute other cheeses according to your preference or what you have on hand.

Soft or Tender-Crisp

Zucchini squash casserole can be made to your preference as far as texture.

For a softer casserole slice the zucchini a bit thinner and when sauteeing in the frying pan, cook it a little bit longer so it’s tender-crisp but a bit on the softer side.

For tender-crisp squash keep the zucchini at 1/4″ thickness. Be sure you don’t overcook it.

Slices of summer squash and zucchini on a cutting board and layered in a casserole dish

How to Make It

To Prepare the Squash

  • Cut the squash into ¼ inch slices and thinly slice the onion.
  • For crisper squash cut it thicker, for softer squash cut it thinner.
  • To keep squash from getting watery, sauté in olive oil until slightly softened.

Zucchini, squash, and onions being sautéed in a frying pan.

  • Place squash and onions upright (standing on edge) in a casserole dish.
  • Prepare the topping (according to recipe below) and sprinkle over top.
  • Bake and enjoy.

Buttered bread crumbs cook quickly, so keep an eye on your casserole. If the crumbs appear to be in danger of burning before the rest of the casserole is finished cooking, cover with a loose tent of foil. This will ensure they stay crispy but will reflect much of the heat away from the top.

Overview of squash casserole in a white casserole dish.

Can It Be Reheated?

Zucchini squash casserole tastes best when served fresh from the oven but of course it can be reheated.

Store leftover squash casserole tightly covered in the refrigerator for up to four days. The breadcrumbs won’t be as crisp but the squash itself will still taste delicious!

To reheat bake until hot (or you can reheat in the microwave). Then turn on the broiler element and put the heated casserole below the broiler for a few minutes of cooking to re-crisp the bread crumbs. Better yet, make a fresh batch of crumbs and top the leftovers with these.

Serve These with Squash Casserole

Zucchini squash casserole pairs well with just about any meaty main dish. Serve it with roasted or grilled chicken, barbecued ribs or hamburgers. It also goes great with Salisbury steak or pork chops with mushroom gravy.

Summer Veggie Sides

Easy Squash Casserole

Slices of tender zucchini and yellow squash meld with a crunchy breadcrumb topping for a dish so satisfying and filling that you can even serve it as an entrée.

  • 1 small onion (sliced)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 2 lbs squash (yellow squash and zucchini)
  • salt & pepper to taste
  • 1/4 cup grated parmesan cheese
  • 1/4 cup cheddar cheese
  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons butter
  1. Preheat oven to 350°F.
  2. Slice squash/zucchini into 1/4" slices.

  3. Cook onion in butter and oil until tender. Add squash, Italian seasoning, salt, and pepper. Cook 5-6 minutes or just until tender crisp.
  4. Place squash and onions in a greased 2 qt casserole dish.
  5. Combine breadcrumbs, cheeses, and melted butter in a small dish. Sprinkle over squash.

  6. Bake 35-40 minutes or until squash is tender.

If crumbs start to brown too much, loosely tent with foil.

Squash Casserole with a serving being scooped out.

Squash Casserole with a serving being scooped out.

Top Image - Squash Casserole with a serving being scooped out., Bottom Image - zucchini, squash and onions arranged in a casserole dish.

 

Lighter Eggplant Parmesan

This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.

This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.
Baked Eggplant Parmesan

What is eggplant parmesan? Traditionally eggplant parmesan is breaded and fried before baking. I made this low-carb and lighter by roasting the eggplant in the oven instead and skipping the breadcrumbs altogether.

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The post Lighter Eggplant Parmesan appeared first on Skinnytaste.

Cheesy Baked Ziti

Cheesy Baked Ziti has both sausage and pepperoni for a comforting spice flavor with cooked ziti mixed together in marina sauce layered with mozzarella cheese and baked to perfection! A classic Italian dish!

We love pasta dishes that are comforting and easy to make! Try these Chicken Parmesan Casserole, Pasta Puttanesca with Chicken or Chicken Caprese Pasta Casserole.

Cheesy Baked Ziti

Cheesy Baked Ziti

I decided to switch things up for dinner last night and have an Italian night.  This Baked Ziti Recipe has been in the family for years.  It is so yummy and cheesy.  I like how it has pepperoni and sausage in it, which gives it such a good flavor.

Ingredients for cheesy baked ziti

  • Sausage
  • Pepperoni
  • Onion
  • Garlic
  • Green Pepper
  • Prego Sauce
  • Mozzarella Cheese
  • Ziti Noodles

Preparing Cheesy Baked Ziti

How do you make cheesy baked ziti?

  • Brown the sausage and pepperoni together and drain the grease. Cook onion and green pepper and garlic, put with meat.
  • Add 1/2 cup grated Parmesan and prego sauce. Cook 2 cups of noodles. Mix everything together, put Pam in 9×13 pan.
  • Put half of noodle mixture and sprinkle with 1 cup of cheese. 
  • Put remaining and top with the rest of the mozzarella.
  • Bake for 25 minutes at 375.

What goes with cheesy baked ziti?

We love a complete meal with this. Try one of these salads Italian Avocado Cucumber Tomato Salad or Chilled Cucumber Tomato Salad with breadsticks 20 Minute Italian Bread Twist and dessert No Churn Brownie Batter Ice Cream.

What noodles are best for cheesy baked ziti?

If you don’t have ziti on hand you can use any medium shape in this recipe. You will want to make sure when cooking the pasta that it is a little undercooked for baking purposes.

  • Farfalle
  • Fusilli
  • Penne
  • Rigatoni
  • Rotini

What meat is best for cheesy baked ziti?

I prefer both sausage and pepperoni for a little spice in our dish. Other variation are just as good with this cheesy baked ziti!

  • Chicken
  • Ground beef
  • Italian Sausage
  • Salami

Cheesy Baked Ziti

Can you make this cheesy baked ziti meatless?

Yes! If you are looking for a vegetarian cheesy baked ziti just leave out the meat in for this recipe! This is a great dish that doesn’t need the meat. Enjoy it just the way you like it!

What cheese is best for cheesy baked ziti?

  • Parmasan
  • Provolone
  • Ricotta or blend cottage cheese with an egg

How do you store cheesy baked ziti?

It is best to store cheesy baked ziti in an airtight container or resealable plastic bag. This can be refrigerated for 3 to 5 days.

Can this be made ahead?

Yes! This is a great dinner meal to either prepare ahead of time or make ahead.

Prepare ahead without baking: assemble the cheesy baked ziti without baking it and cover with foil or an airtight lid and keep in the refrigerator up to 2 days. When ready to bake, remove foil and follow baking instructions.

Prepare ahead with baking: follow the recipe on the recipe card. When done baking let cool completely. Refrigerate for 3 to 5 days in an airtight container or covered with foil.

Reheat the cheesy baked ziti by loosely covering the casserole dish with foil and cook in oven at 350 degrees Fahrenheit. Bake for about 15 minutes or until ziti is warmed throughout.

Can you freeze cheesy baked ziti?

Yes! We love to make a few at a time and freeze them for school nights.

Freezing cheesy baked ziti: follow the recipe on the recipe card. When done baking let cool completely. Freeze for 1 month in an airtight container or resealable container.

Reheat: Remove from the freezer and place in the refrigerator to thaw over night or place in the preheated oven right away.

Bake the cheesy baked ziti by loosely covering the casserole dish with foil and cook in oven at 350 degrees Fahrenheit. Bake for about 1 hour or until ziti is warmed throughout.

Cheesy Baked Ziti in pan

Looking for more Italian dishes?! Here are some faves!

Cheesy Baked Ziti

Cheesy Baked Ziti has both sausage and pepperoni for a comforting spice flavor with cooked ziti mixed together in marina sauce layered with mozzarella cheese and baked to perfection!

  • 1 pound sausage
  • 3/4 pepperoni
  • 1 onion chopped
  • 1 clove garlic minced
  • 1/4 cup chopped green pepper
  • 14 ounces prego sauce
  • 2 cups mozzarella cheese (I ball the ball of cheese and shred it)
  • 2 cups cooked noodles (You can also use penne for this)
  1. Brown the sausage and pepperoni together and drain the grease. Cook onion and green pepper and garlic, put with meat.
  2. Add 1/2 cup grated Parmesan and prego sauce. Cook 2 cups of noodles. Mix everything together, spray a 9×13 pan.
  3. Put half of noodle mixture and sprinkle with 1 cup of cheese.
  4. Put remaining and top with the rest of the mozzarella.
  5. Bake for 25 minutes at 375.

 

Cheesy Baked Ziti

 

Cheesy Chicken Enchilada Casserole

Chicken Enchilada Casserole is a hearty and flavorful meal. This is an easy layered version of chicken enchiladas, has a creamy chicken mixture layered with tortillas & enchilada sauce. It’s all topped with cheese and then baked until browned and bubbly!

With this simple recipe, you can bring South of the Border right to your kitchen in no time at all!

How to Make Chicken Enchilada Casserole

Easier than traditional chicken or ground beef enchiladas, this casserole requires no rolling, tortillas are cut into quarters and layered with the rest of the ingredients! Traditionally enchiladas use corn tortillas however you can make this chicken enchilada with flour tortillas too.

For the Chicken: I start with shredded cooked chicken. This is great for leftover Oven Baked Chicken Breasts but you can also make Poached Chicken or Crockpot Shredded Chicken.

Swap out the shredded chicken for ground chicken or turkey (or even ground beef to make a Beef Enchilada Casserole).

To Make this Easy Casserole:

These creamy chicken enchiladas have chicken, peppers and a cream cheese base.

  1. Make the filling.
  2. Layer chicken mixture, enchilada sauce and tortillas and top with cheese.
  3. Bake until the top is browned and bubbly.

Top with your favorite taco toppings!

What to Serve with a Chicken Enchilada Casserole

We love to keep it simple!

Top and garnish as you’d like with sour cream, salsa, tomatoes, jalapenos and cilantro. Add in a dollop of Guacamole to garnish!

Can You Freeze Chicken Enchilada Casserole?

Definitely, most casserole recipes can be frozen. The key is to make sure they are fully cooled before wrapping tightly, labeling, and placing in the freezer.

To freeze without your casserole dish: 

  1. Prior to baking, line your casserole dish with aluminum foil, and then bake accordingly.
  2. After the casserole is fully cooled, place in the freezer.
  3. Once it’s frozen, you can gently remove it from the pan and use the pan for another casserole! Muy Bueno, no?

More Chicken Casseroles

Chicken Enchilada Casserole

This Chicken Enchilada Casserole combines juicy chicken, tortillas, a cream cheese mixture layered with an easy enchilada sauce!

  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 1 green bell pepper (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup corn (defrosted or drained)
  • 4 oz green chiles (chopped)
  • 4 cups chicken (cooked)
  • 2.5 cups red enchilada sauce ((20 oz))
  • 6 10" tortillas (corn or flour)
  • 2 1/2 cups cheddar or monterey jack cheese (divided)
  1. Preheat oven to 350°F.

  2. Cut 3 of the tortilla in half.

  3. Heat oil In a medium pan, cook onion over medium in oil until softened, about 3 minutes. Add peppers, garlic, corn, cumin and chili powder. Cook until peppers are tender, about 5 minutes. Stir in green chiles.

  4. Place 1/2 cup enchilada sauce in the bottom of a 9×13 casserole dish.

  5. Layer 1 1/2 tortillas to cover the bottom of the pan. Top with half of the chicken mixture 1/2 cup cheese and 1/3 of remaining enchilada sauce.

  6. Add a second layer of tortillas, chicken and cheese. Top with remaining tortillas, enchilada sauce and cheese.

  7. Bake 30-35 minutes or until heated through and browned and bubbly.

 

This easy chicken enchilada casserole layers tortillas, chicken and a cream mixture. It is then baked to a bubbly brown cheesy perfection! #spendwithpennies #chickenenchiladacasserole #maindish #mexican #casserole
This easy chicken enchilada casserole layers tortillas, chicken and a cream mixture. It is then baked to a bubbly brown cheesy perfection! #spendwithpennies #chickenenchiladacasserole #maindish #mexican #casserole

Taco Lasagna – a fun twist on a classic dish!

Taco Lasagna brings a south-of-the-border kinda’ twist to a classic lasagna recipe! All the best parts of a ground beef taco are layered with lasagna noodles to create one colorfully layered entrée!

Serve with your favorite toppings like sour cream, pico de gallo, or a dollop of the best guacamole.

A slice of taco lasagna on a plate, garnished with sliced jalapeños and tomatoes.

Surprise your friends and family with a Mexican twist on an Italian classic! Take this easy taco lasagna to a potluck or an office luncheon! Make it even easier by assembling and baking it earlier! Just reheat it when you reach your destination!

How to Layer Lasagna

For this taco lasagna (made with noodles), start with the tomato sauce on the bottom of the casserole dish. This keeps the noodles from sticking to the bottom of the pan and makes the portions come out easier!

The standard layering technique is sauce, noodles, sauce, noodles, cheese, noodles, sauce. Just remember to put a layer of noodles between each cheese and sauce layer to keep everything in place!

A four square image of the steps to prepare a taco lasagna.

How to Make Taco Lasagna

Once you have all the mixtures prepped, layering this taco lasagna dish is a breeze!

  1. Beef Mixture: Brown ground beef, onion, and garlic in a large skillet.
    • Drain the fat and stir in the taco seasoning (or use homemade taco seasoning) and water. Cook until is evaporated and sauce is thickened.
    • Add the beans and veggies and cook the sauce mixture until heated thoroughly set it aside.
  2. Cheese Mixture: In a small bowl, combine the cottage cheese, sour cream and egg. Set aside.
  3. Layering: In a 9×13 inch pan, layer the ingredients ending with sauce!
  4. Bake: Cover the taco lasagna, bake for 40 minutes. Remove the foil, sprinkle with remaining cheeses and bake until cheese is browned and bubbly.

Allow the casserole to rest about 10 to 15 minutes so it has a chance to set. Top with sour cream, tomatoes, sliced black olives, sliced green onions or jalapeños!

Taco Lasagna baked in a white casserole dish. Garnished with sliced jalapeños and tomatoes.

What to Serve with Lasagna

Just like a traditional Italian lasagna, this cheesy taco lasagna lends itself to simple sides like a crunchy tossed salad, a tray of fresh cut veggies with Buttermilk Ranch Dip, or even some tortilla chips for scooping!

More Mexican Inspired Dishes You’ll Love

Taco Lasagna

Seasoned beef, beans, and veggies layered between lasagna noodles and baked until bubbly.

  • 2 cups mozzarella cheese (divided)
  • 2 cups cheddar cheese (divided)
  • 9 lasagna noodles (cooked and cooled)

Sauce

  • 1 pound ground beef (or turkey)
  • 1 onion (finely diced)
  • 2 cloves garlic (minced)
  • 2 packages taco seasoning (low sodium or homemade)
  • 1 green bell pepper (finely diced)
  • 28 oz low sodium diced canned tomatoes (undrained)
  • 1 cup corn
  • 15 oz black beans (drained and rinsed)

Cheese Layer

  • 1 cup cottage cheese
  • 1 cup sour cream
  • 1/2 teaspoon cumin
  • 1 egg
  1. Preheat oven to 350°F.

  2. In a large pan, brown ground beef, onion and garlic. Drain any fat. Stir in taco seasoning and 1 cup water. Cook until water is evaporated.

  3. Add green pepper, undrained tomatoes, corn, and black beans. Let simmer 5 minutes or until slightly thickened. Remove from heat.

  4. In a small bowl, combine cottage cheese, sour cream, cumin and egg. Set aside.

  5. In a 9×13 pan, layer in the following order: 1 cup of sauce, 3 lasagna noodles, 1/2 of remaining sauce, 3 lasagna noodles, cottage cheese mixture, 1 cup of each cheddar and mozzarella, 3 lasagna noodles, remaining sauce.

  6. Cover with foil and bake 40 minutes. Remove foil, add remaining cheeses and bake an additional 15 minutes or until cheese browned and bubbly.

  7. Let rest 10-15 minutes before cutting. Serve with desired toppings such as sour cream, lettuce, tomatoes, olives, green onions and cilantro.

Nutrition information does not include optional toppings.

REPIN this Easy Recipe

A slice of taco inspired lasagna served on a white plate and garnished with sliced cherry tomatoes

Taco lasagna bake is a tasty oven-baked casserole dish. Using lasagna noodles, black beans, corn and taco seasoning you can prep and bake this dish ahead of time. Perfect for a quick weeknight meal or to take to a potluck! #spendwithpennies #tacolasagna #maindish #Mexican #casserole
Taco lasagna bake is a tasty oven-baked casserole dish. Using lasagna noodles, black beans, corn and taco seasoning you can prep and bake this dish ahead of time. Perfect for a quick weeknight meal or to take to a potluck! #spendwithpennies #tacolasagna #maindish #Mexican #casserole

Classic Chicken Pot Pie

A classic homemade chicken pot pie recipe is not only delicious, it’s easy to make! A creamy base with chicken broth and light cream is enhanced with savory herbs and a mixture of vegetables and tender chicken. It’s all topped off with a flaky puff pastry crown!

This easy meal bakes to golden perfection in serving sized portions for a dish as pretty as it is delicious! Serve it with a fresh tossed salad with your favorite homemade salad dressing.

Individual chicken pot pies on a silver baking dish freshly baked.

Chicken Pot Pie

Most ceramic bowls or dishes are oven safe (it should say on the bottom). I make these pot pies in french onion soup crocks that I purchased at the dollar store about 10 years ago! You can buy them on Amazon as well (but the dollar store ones are great and cheap). I use the crocks for much more than French Onion Soup, they’re great for all kinds of baked dishes.

How to Make Chicken Pot Pie

  • Sauce
    • The base of this recipe starts with a roux and is made from cream and chicken broth.
    • Add broth/cream a little bit at a time mixing after each addition until smooth. It will seem thick at first but will smooth out as you add more liquid.
  • Vegetables
    • Cut potatoes into small 1/2″ cubes for quick cooking.
    • Leftover roasted/cooked potatoes and vegetables work well in this recipe.
    • Frozen vegetables make this quick and easy. If you’d prefer, substitute 1 cup of fresh carrots/celery and cook with the potatoes.

Chicken pot pies being topped with puff pastry and egg wash.

  • Chicken
  • Crust
    • I prefer to place this in individual bowls and top with puff pastry.
    • This recipe can be made with pie crust (homemade or store bought). If using pie crust and cooking as an entire pie, line a deep dish pie plate with crust. Fill and top with second crust cutting slits to allow steam to escape. Brush with egg wash and bake 35 minutes or until golden. Cool 10 minutes before cutting.

Individual chicken pot pies being assembled on a working board.

How to Reheat Chicken Pot Pie

Chicken pot pie can be made ahead for the freezer or refrigerator.

To Make Ahead: Prepare filling as directed and refrigerate up to 48 hours. Divide into bowls or fill crust before baking. If the filling is chilled, you may need to add extra time to heat through.

To Reheat: Leftovers can be reheated in the oven or microwave. The crust tends to get soggy in the microwave so if you know you are going to have leftovers, bake the puff pastry separately on a baking sheet and simply top the pot pie in a bowl when serving.

To Freeze: This filling can be frozen before cooking. If you are baking in a pie crust, the entire pie can be prepared (cool the filling before preparing) and frozen. Defrost in the refrigerator overnight and bake as directed. If you notice the crust beginning to overcook before the filling is hot, cover it with foil to prevent it from browning too much.

A white dish full of chicken pot pie on a baking sheet with wooden utensils.

What to Serve With Chicken Pot Pie

Chicken pot pie is so rich and filling that it only needs a light side dish. Try it with cucumber onion salad, or a refreshing ice cold fruit salad.

I love serving a classic chicken pot pie with a peach cobbler and some ice cream for dessert in the summertime.

What a fantastic dinner awaits!

More Creamy Chicken Recipes

Classic Chicken Pot Pie

Chicken and vegetables in a creamy broth are topped with a flaky crust for the perfect comforting meal.

  • 1 small potato (diced)
  • 1/4 cup butter (divided)
  • 1/2 onion (chopped)
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon thyme
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup light cream (+ 1 tablespoon for brushing)
  • 1 1/2 cups frozen vegetables (defrosted)
  • 3 cups chopped cooked chicken (or rotisserie chicken)
  • 1 tablespoon fresh parsley
  • 1-2 sheets puff pastry (defrosted)
  • 1 egg yolk
  1. Preheat oven to 425°F.

  2. Placed diced potatoes in a small saucepan with water. Simmer covered until potatoes are tender, about 10 minutes. Drain well.

  3. Place butter in a saucepan. Add onion and seasonings cook over medium heat until softened, about 3-4 minutes. 

  4. Sprinkle flour over onions and cook 1 minute.

  5. Whisk in cream and chicken broth a little bit at a time until smooth. It will seem thick at first. Continue adding a little at a time whisking until smooth. Allow to boil 1 minute.

  6. Add drained potatoes, vegetables and chicken. Cook 1 minute more. Stir in parsley. Season with salt and pepper.

  7. Divide mixture over 6 oven safe bowls.

  8. Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish. Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls.

  9. Beat egg yolk with 1 tablespoon cream and brush over pastry. Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.

To Make in a Pie Crust

You can also make this in a double pie crust. Create the filling as directed. Line a 9″ deep dish pie pan with pastry crust. Add filling and top with second pie crust. Bake 30-35 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over browning.

REPIN this Delicious Recipe

Chicken Pot Pie prepared in a white bowl

 

This classic chicken pot pie recipe is made with puff pastry and frozen vegetables, making for an easy filling and delicious individual chicken pot pies! #spendwithpennies #chickenpotpie #chickenpotpierecipe #potpie #chicken #easychickenpotpie
This classic chicken pot pie recipe is made with puff pastry and frozen vegetables, making for an easy filling and delicious individual chicken pot pies! #spendwithpennies #chickenpotpie #chickenpotpierecipe #potpie #chicken #easychickenpotpie

Easy Beef Enchilada Casserole

beef enchilada casserole on spoon

This Beef Enchilada Casserole has layers of ground beef, beans, tortillas and cheese, all smothered in enchilada sauce and baked to perfection.

Serve this easy meal with a fresh tossed salad or a size of Mexican rice for an easy dinner that’s sure to be a crowd pleaser!

beef enchilada casserole on spoon in baking dish

A Meal Everyone Will Love

I am a huge fan of enchiladas, who doesn’t love this classic Mexican dish?!  This beef enchilada casserole has all the great flavors of traditional enchiladas but in an easy-to-make casserole form.

A simple filling of beef and beans is layered with tortillas and cheese in a casserole dish, then baked to melty and cheesy perfection. Add a few toppings and you’ve got a dinner that the whole family will enjoy.

mexican enchilada casserole in baking dish topped with tomatoes and onions

Start with the Enchilada Filling

To make enchilada casserole, start with the filling.

  • Make Filling: Brown lean ground beef, season with taco seasoning and add a can of beans. My family prefers pinto beans, but you can use black beans if you like.
  • Optional Veggies: Add some veggies during this step, like onions, corn or peppers; there are so many delicious possibilities.
  • Layer: I start my casserole off with a layer of enchilada sauce. I use a mild red enchilada sauce and pair it with corn tortillas.

So Many Amazing Layers

This enchilada casserole can be made with corn or flour tortillas; it’s fabulous either way. If you go with flour tortillas, make sure to buy the smaller soft taco size. The beef mixture gets layered on top of the tortillas along with a healthy dose of cheddar cheese.

After the layers are piled up high in the dish, the enchilada casserole goes into the oven to bake. I like to add some toppings after the casserole comes out of the oven; I typically use diced tomatoes and sliced green onions for a fresh flavor.

mexican enchilada casserole with piece missing and spoon in dish

After your casserole has cooled for a bit, slice into squares and enjoy!

Got Leftovers?

Refrigerate: Leftovers can be stored in a sealed container in the refrigerator for 3-4 days.

Freeze: This casserole can be frozen in individual portions or as a whole once cooked. Allow to defrost in the refrigerator overnight before reheating.

Reheat: Cover the casserole with foil and reheat at 350°F for about 30 minutes or until heated through (time will vary based on how much is left). Optionally, single portions of enchilada casserole can be heated in the microwave.

More Mexican Inspired Favorites

Beef Enchilada Casserole

This beef enchilada casserole is layers of ground beef, beans, tortillas and cheese, all smothered in enchilada sauce and baked to perfection.

  • 10 small tortillas cut in half (corn or flour tortillas work here)
  • cooking spray
  • 1 tablespoon olive oil
  • 1 pound ground beef (I use 93% lean)
  • 1 tablespoon taco seasoning
  • salt and pepper to taste
  • 1 15- ounce can pinto beans (rinsed and drained)
  • 2 cups red enchilada sauce
  • 2 1/2 cups shredded cheddar cheese
  • 2 tomatoes (cored, seeded and diced)
  • 1/4 cup sliced green onions
  1. Preheat the oven to 350 degrees. Coat a 2 quart baking dish with cooking spray.
  2. Heat the oil in a large pan over medium heat. Add the ground beef and cook for 6-8 minutes, breaking up the meat with a spoon.
  3. Add the taco seasoning, salt and pepper to taste, and beans; stir to combine.
  4. Spread 1/4 cup of the enchilada sauce over the bottom of the baking dish.
  5. Layer 1/3 of the tortillas over the sauce.
  6. Add 1/2 of the meat mixture, then add 3/4 cup of cheese on top of the meat.
  7. Pour 1/2 cup of the enchilada sauce over the cheese.
  8. Repeat the process with 1/3 of the tortillas, the rest of the meat mixture, 3/4 cup of cheese and 1/2 cup of sauce.
  9. Add the final 1/3 of tortillas on top of the casserole; pour the remaining sauce over the top of the tortillas and sprinkle on the rest of the cheese.
  10. Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
  11. Sprinkle tomatoes and green onions over the top. Let the casserole sit for 5 minutes before cutting.

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Chicken Parmesan Lasagna

I combined two of my favorite foods – Chicken Parmesan and Lasagna to make this delicious Chicken Parmesan Lasagna, the perfect family-friendly dish to feed a large crowd!

I combined two of my favorite foods – Chicken Parmesan and Lasagna to make this delicious Chicken Parmesan Lasagna, the perfect family-friendly dish to feed a large crowd!
Chicken Parmesan Lasagna

You’re going to need a really deep baking dish to make this!! This extra deep lasagna has 5 layers of noodles (I used no-bake), with two layers of breaded chicken cutlets (yeah baby!) in between all that saucy, cheesy goodness!

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Zucchini Casserole

Zucchini Casserole is a no fuss dish that is delicious as a vegetarian entrée or a side dish for any meal. This recipe here is very simple, calling for just three main ingredients, zucchini, cherry tomatoes and touch of onion. Add a crunchy Panko breadcrumb topping with parmesan cheese gives for the perfect finishing touch.

This recipe comes out fresh and flavorful really letting the zucchini be the main star of the dish!

Zucchini Casserole baked in a dish with tomatoes

Easy Baked Zucchini has been a go to side dish for us forever. It’s effortless and so delicious. I wanted to create a zucchini casserole that was light but flavorful and made the veggies the star of the dish (not just the cheese and not loaded down with bread etc).

What I love about zucchini is that it’s inexpensive and so easy to prep. Just a quick rinse in some cool water is all it takes to ready it for the cutting board. No peeling or seeding necessary (unless you find a giant zucchini hiding in your garden like I do every now and then). The other great thing about zucchini is that it is so fresh and mild that you can dress it up or down to suit your taste, or to accommodate most ingredients you have on hand.

How to Cook Zucchini Casserole

Baked Zucchini Casserole is basically effortless. Pre-cooking the zucchini a little bit (and using whole cherry tomatoes instead of sliced tomatoes) keeps the casserole from becoming watery. If you prefer softer zucchini, slice it a bit thinner.

Just follow these simple steps for a new favorite summer side dish!

  1. Start by slicing up your vegetables and sautéing until soft.
  2. Place in your casserole dish with the whole cherry tomatoes.
  3. Prepare the topping and sprinkle over top before baking.

Simply bake until golden and veggies are tender. If you want your veggies softer but your topping is a browned, losely place a small square of foil overtop to keep it from browning too much.

Fresh zucchini slices in a casserole dish with tomatoes

A Versatile Casserole Recipe

  • Add Color & Veggies: A nice way to add more color to this dish is to make squash and zucchini casserole, using sliced yellow squash. Other summer veggies can be added as well.
  • Protein: Chicken zucchini casserole is a fabulous way to use up any leftover baked chicken breasts you have. Just shred or cube a cup of chicken and toss it in the casserole with the other ingredients. Mix in some grated cheddar or parmesan, for a super easy and filling entrée.
  • Cheese: Zucchini goes well with cheese from parmesan and cheddar to mozzarella. Add your favorites into this dish before adding the topping.

This baked zucchini casserole goes well with simple summertime fare, and makes a nice substitute for a tossed salad. Serve it with grilled chicken breasts, hamburgers, or sausages.

Can You Freeze Zucchini Casserole

Zucchini casserole tastes best eaten fresh from the oven. Because zucchini is so watery, it really doesn’t take very well to freezing. You’re likely to find it becomes just too mushy to be appetizing. Leftovers can be refrigerated for up to 3 days, and reheated in a microwave or in the oven.

Now that spring is here, get ready for the bumper crop of zucchini that’s just around the corner, by arming yourself with this terrific zucchini casserole recipe.

A baked dish of zucchini casserole with a bread crumb topping

Check Out Our Favorite Zucchini Recipes

Zucchini Casserole

This is a great way to use your zucchini straight from the garden! Perfect as a low carb side dish option. 

  • 1/4 cup onion (finely chopped)
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1 1/2 lbs zucchini
  • 1 1/2 cups cherry tomatoes (whole)

Topping

  • 1/3 cup panko bread crumbs
  • 2 tablespoons butter
  • 1/4 cup fresh parmesan cheese
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh basil
  1. Preheat oven to 350°F.
  2. Heat a large skillet over medium heat. Cook onion in olive oil until tender, about 5 minutes.
  3. Slice zucchini 1/2″ thick. If you prefer softer zucchini, cut thinner.
  4. Add zucchini and Italian seasoning. Cook an additional 3-4 minutes or until just slightly softened. Add salt & pepper to taste.

  5. Place zucchini in a 2qt casserole dish. Add in cherry tomatoes. Season with salt and pepper to taste.
  6. Combine all topping ingredients in a small bowl and mix well. Sprinkle over zucchini mixture.
  7. Bake casserole 30-35 minutes or until zucchini reaches desired doneness.