Healthy Casserole Recipes: Veggie-Packed Tex-Mex, Vegan Shepherd’s Pie, Butternut Squash and Kale, Corn, Crispy Brussels Sprouts (2024)

1 tbsp extra-virgin olive oil

1 lb 93-percent-lean ground turkey

1 15-oz can reduced-fat refried beans

5 Roma tomatoes, diced

1 tsp chili powder

1 tsp ground cumin

¼ tsp crushed red chili pepper (optional)

1 15-oz can kidney beans, drained and rinsed

1½ cup frozen corn

¼ cup shredded cheddar cheese

2 scallions, sliced, for garnish

1 cup tortilla chips, preferably whole-grain, crumbled

1 avocado, diced (optional)

1

Preheat oven to 350 degrees F.

2

Place a large skillet over medium heat. Add olive oil and turkey and cook until mostly browned, about 5 minutes, stirring frequently.

3

Stir in refried beans, tomatoes, chili powder, cumin, and crushed red pepper, if using. Add ½ cup water and stir until evenly combined. Add kidney beans and corn. Transfer into a 9x13-inch baking dish and top with cheese. Bake until the cheese is melted, about 15 to 20 minutes.

4

Top with scallions, tortilla chips, and avocado, if using, before serving.

Nutrition Facts

3 tbsp extra-virgin olive oil, divided

1 sweet onion, diced

2 cloves garlic, minced

3 tbsp tomato paste

1½ cups dry green lentils

4 cups reduced-sodium vegetable broth

¾ tsp kosher salt, divided

¼ tsp freshly ground black pepper

½ tsp dried thyme

2 pounds Yukon Gold potatoes, peeled and cut into cubes

Fresh parsley, for garnish (optional)

1

Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish and set aside.

2

Place potatoes in a large pot and fill with enough cold water to cover by at least 1 inch. Set over high heat and boil until potatoes are easily pierced by a fork, about 15 to 20 minutes. Drain, reserving ½ cup of cooking water.

3

Add 2 tbsp olive oil and ¼ teaspoon salt to pot with potatoes and mash. If necessary, use reserved cooking liquid to get the potatoes to the desired consistency.

4

Place a stockpot over medium heat. Add 1 tbspolive oil, onion, and garlic. Cook, stirring frequently, until onions have softened, about 5 to 7 minutes.

5

Stir in tomato paste. Add lentils, broth, ½ tsp salt, black pepper, and thyme. Bring to a boil, reduce heat, cover, and simmer until lentils have softened, about 15 to 20 minutes.

6

Place lentil mixture into the prepared baking dish. Top with the potatoes and bake until lightly browned, about 20 to 25 minutes.

Nutrition Facts

2½ pounds butternut squash, peeled and cut into ½-inch cubes

2 medium onions, thinly sliced

2 tbsp extra-virgin olive oil

1 tbsp fresh sage, finely chopped

1 tsp kosher salt

½ tsp freshly ground black pepper

4 cups kale, finely chopped

1 tbsp raw apple cider vinegar

2 slices cooked bacon, crumbled

¼ cup freshly grated Parmesan cheese

1

Preheat oven to 400 degrees F. In a 9x13-inch baking dish, combine squash, onions, olive oil, sage, salt, and pepper. Bake until the squash is tender, about 40 to 50 minutes, stirring halfway through.

2

Add kale and vinegar and stir. Top with bacon and cheese and bake until cheese is melted, about 5 minutes more.

Nutrition Facts

Skip the bacon and cheese to make this dish completely vegan!

⅔ cup fine cornmeal

⅓ cup whole-wheat flour

⅓ cup all-purpose flour

1 tbsp baking powder

½ tsp kosher salt

¼ cup honey

1 cup plain, nonfat Greek yogurt

⅓ cup avocado or vegetable oil

1 large egg

1 15-oz can creamed corn

1

Preheat oven to 350 degrees F. Lightly grease the bottom of a 9x9-inch baking dish.

2

In a mixing bowl, whisk together cornmeal, whole-wheat flour, all-purpose flour, baking powder, and salt.

3

In a separate bowl, mix together honey, yogurt, avocado oil, egg, and corn. Gently add the dry ingredients to the wet ingredients and stir until just moistened. Pour the mixture into the prepared baking dish and bake until set, about 40 to 45 minutes.

Nutrition Facts

If you enjoy a little spice, stir in ¼ cup diced pickled jalapenos before baking!

1 lb Brussels sprouts, trimmed and halved

1 medium onion, diced

1 cup sliced crimini mushrooms

1 tbsp extra-virgin olive oil

½ cup low-sodium vegetable broth

1 cup plain, fat-free Greek yogurt

½ cup shredded Gruyére cheese

¼ tsp kosher salt

¼ tsp ground black pepper

3 slices bacon

1 cup panko breadcrumbs

1

Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish.

2

Place Brussels sprouts, onions, and mushrooms in the prepared baking dish. Drizzle with olive oil and lightly toss to coat. Bake until the sprouts are beginning to brown, about 10 to 15 minutes.

3

Whisk together vegetable broth, yogurt, cheese, salt, and pepper. Set aside.

4

Cook bacon in a skillet over medium heat until crispy, about 10 to 15 minutes, turning as needed. Remove bacon and reserve cooking grease. Add breadcrumbs and cook, stirring frequently, until lightly browned.

5

Remove vegetables from the oven, stir, and top with broth mixture, breadcrumbs, and crumbled bacon. Return to the oven and bake until browned, about 10 to 15 minutes more.

Nutrition Facts

1 sweet onion, cut into rings

¼ cup extra-virgin olive oil, divided

½ cup all-purpose flour, divided

⅓ cup panko breadcrumbs

1 tsp garlic powder

2 lbs fresh green beans, tough ends removed

3 cloves garlic, minced

2 cups low-sodium vegetable broth

1 cup low-fat (1 percent) milk

⅔ cup low-fat plain Greek yogurt

¼ cup grated Parmesan cheese

2 tbsp fresh parsley, chopped

2 tbsp fresh thyme

½ tsp kosher salt

¼ tsp freshly-ground black pepper

⅛ tsp ground nutmeg (optional)

1

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.

2

Place onions in a large mixing bowl. Drizzle with 1 tbsp olive oil and gently toss to coat. Add ¼ cup flour, breadcrumbs, and garlic powder and gently toss again. Transfer onions to one of the prepared baking sheets and bake until lightly golden brown, about 20 to 25 minutes, flipping halfway through.

3

Place green beans on the second prepared baking sheet. Drizzle with 1 tbsp olive oil and gently toss to evenly coat. Bake until tender-crisp and bright green in color, about 8 to 10 minutes.

4

While the beans roast, place a large skillet over medium heat. Add the remaining 2 tbspolive oil and ¼ cup flour. Whisk until a paste forms and then add the garlic. Very slowly whisk in broth and cook until the mixture thickens, about 5 minutes.

5

Once the mixture thickens, remove it from the heat. Stir in milk, yogurt, cheese, parsley, thyme, salt, pepper, and nutmeg (if using).

6

Place the green beans in a 9x11-inch baking dish. Top with the sauce and gently stir to coat. Top with the onion mixture and bake in the oven until the sauce is bubbling and the topping is lightly browned, about 25 to 30 minutes. Allow to cool slightly before serving.

Nutrition Facts

12 large eggs

½ cup nonfat milk or nondairy milk of your choice

1 tsp kosher salt

1 tsp garlic powder

½ tsp freshly ground black pepper

2 tbsp extra-virgin olive oil

1 lb new potatoes, quartered

1 small yellow onion, sliced

1 cup sliced mushrooms

1 bell pepper, any color, diced

2 cups baby spinach

1

Place eggs, milk, salt, and pepper in a large mixing bowl and whisk well. Set aside.

2

Heat a skillet over medium heat. Add olive oil, potatoes, and onion, stirring frequently, until the onion is translucent, about 5 to 7 minutes.

3

Add mushrooms and bell pepper and cook until the peppers are tender, about 5 minutes more.

4

Remove from heat. Spray the bottom and edges of a baking dish with cooking spray. Pour the veggie mixture into a baking dish. Top evenly with spinach and pour in the egg mixture. Refrigerate until ready to bake.

5

Preheat oven to 350 degrees F. Bake the casseroleuntil the eggs are set, about 40 to 50 minutes.

Nutrition Facts

Amount per serving

2 cups fresh blueberries (or frozen and thawed), plus more for garnish

2 cups nonfat milk or nondairy milk of your choice

6 large eggs

2 tsp pure almond extract

¼ cup pure maple syrup

½ tsp ground cinnamon

1 baguette, preferably whole-wheat

¼ cup sliced almonds, for garnish

1

Preheat oven to 350 degrees F. Spray the bottom and sides of a 9x13-inch baking dish with cooking spray. Add blueberries to the baking dish and set aside.

2

Slice the baguette into rounds or cubes and arrange in the prepared baking dish.

3

In a mixing bowl, whisk together milk, eggs, almond extract, maple syrup, and cinnamon. Pour over the bread, making sure it is evenly coated.

4

Bake until the mixture is set and lightly browned, about 45 to 50 minutes. Top with almonds and more blueberries, if desired.

Nutrition Facts

Amount per serving

This French toast casserole can be made the night before and refrigerated overnight for an easy no-prep morning!

1 tbsp extra-virgin olive oil

1 lb chicken tenders, cut into bite size pieces

1 ½ cups quick-cooking rice, preferably brown

3 ½ cups low-sodium chicken broth

½ cup plain, nonfat Greek yogurt

½ tsp kosher salt

1 head broccoli, finely chopped

1 cup shredded sharp cheddar cheese (optional)

1

Place a large nonstick skillet over high heat. Add olive oil and chicken pieces and cook, stirring occasionally until chicken is browned, about 2 minutes.

2

Add rice and broth and stir to combine. Cover and continue cooking over high heat until rice is tender, about 10 minutes.

3

Stir in yogurt and salt and top with broccoli. Cover and cook until broccoli is bright green and tender, about 3 to 4 minutes.

Nutrition Facts

4 medium sweet potatoes, peeled and chopped

2 medium Bosc pears, cored and chopped

½ cup unsweetened soy milk or milk of your choice

2 tsp pure vanilla extract

½ tsp kosher salt

1½ tsp ground cinnamon, divided

1 tbsp avocado or vegetable oil

2 cups rolled oats

½ cup chopped pecans or walnuts

1

Bring a large pot of water to a boil. Add the sweet potatoes and cook until easily pierced with a fork, 20–30 minutes.

2

In the last 10 minutes of cooking, add the pears. Drain the potatoes and pears thoroughly and place them in a large mixing bowl.

3

To the mixing bowl, add the soy milk, vanilla, salt, and 1 tsp of cinnamon. Use a potato masher or hand mixer tomix the ingredients until completely smooth. Preheat oven to 375 degrees F.

4

While the potatoes cook, add the oil to a skillet over medium-high heat. Add the remaining ½ teaspoon cinnamon and stir. Add the oats and pecans and cook until the oats are lightly toasted, about 5 minutes.

5

Place the potato mixture in a large baking dish. Top with the oat mixture and bake in the preheated oven, 25–30 minutes.

Nutrition Facts