19 Delicious Cheap Casserole Recipes Budget-Friendly

Who says budget-friendly meals can’t be delicious? Casseroles are the ultimate comfort food—easy to make, packed with flavor, and perfect for feeding a crowd (or just your hungry family). Whether you’re craving cheesy pasta bakes, hearty veggie-loaded dishes, or cozy one-pan wonders, we’ve rounded up 19 cheap casserole recipes that taste like a million bucks. Get ready to save money without skimping on satisfaction!

Cheesy Broccoli and Rice Casserole

This creamy, comforting casserole is the ultimate weeknight win—loaded with tender broccoli, gooey cheese, and fluffy rice in every bite.

Ingredients:

• 1 cup uncooked long-grain white rice
• 2 cups fresh broccoli florets, chopped into small pieces
• 1 ½ cups shredded sharp cheddar cheese
• 1 (10.5 oz) can condensed cream of mushroom soup
• ½ cup whole milk
• ¼ cup grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper
• ¼ tsp salt

Instructions:

1. Preheat oven to 375°F. Cook rice according to package instructions; set aside.
2. In a large bowl, whisk together condensed soup, whole milk, melted butter, garlic powder, onion powder, black pepper, and salt until smooth.
3. Fold in cooked rice, broccoli florets, and 1 cup of shredded cheddar until evenly coated.
4. Transfer mixture to a greased 9×13-inch baking dish. Top with remaining ½ cup cheddar and grated Parmesan.
5. Bake uncovered for 25–30 minutes until bubbly and cheese is golden. Let rest 5 minutes before serving.

The magic here? The Parmesan forms a crispy crust while the broccoli stays perfectly crisp-tender—no mushy veggies!

Tip: For extra richness, swap half the milk with sour cream.

Tuna Noodle Casserole with Peas

This comforting casserole combines tender noodles, creamy sauce, and flaky tuna for a weeknight dinner that feels like a hug in a dish.

Ingredients:

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup frozen peas, thawed
• 2 (5 oz) cans tuna in water, drained
• 1 cup shredded cheddar cheese
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook egg noodles according to package directions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
3. Whisk in flour and cook for 1 minute. Gradually pour in milk and broth, whisking constantly until smooth. Bring to a simmer and cook for 3-4 minutes until thickened.
4. Remove from heat. Stir in Dijon mustard, salt, and pepper. Fold in noodles, peas, tuna, and 1/2 cup cheddar until evenly coated.
5. Transfer mixture to a greased 9×13″ baking dish. Top with remaining 1/2 cup cheddar and panko. Bake for 20 minutes until bubbly and golden.

The secret’s in the Dijon – it adds just enough tang to balance the creamy sauce without overpowering the tuna. Leftovers taste even better the next day!

Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before sprinkling on top.

Vegetarian Lentil and Sweet Potato Casserole

This hearty casserole is a cozy hug in a dish—sweet potatoes and lentils mingle with warm spices for a satisfying meatless meal.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 1/2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add sweet potatoes, 1 cup lentils, 1 can diced tomatoes, 1 1/2 cups vegetable broth, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well, bring to a simmer, then cover and transfer to the oven.
3. Bake for 45 minutes, stirring once halfway, until lentils are tender and sweet potatoes are soft. If using, sprinkle 1/2 cup cheddar cheese on top and bake uncovered for 5 more minutes to melt.

The smoky paprika and cumin give this dish a rich depth, while the sweet potatoes keep it comforting without feeling heavy. Perfect for meal prep—it reheats like a dream!

Tip: For extra texture, top with crispy roasted chickpeas or a dollop of Greek yogurt before serving.

Chicken and Stuffing Casserole

This cozy casserole combines tender chicken, savory stuffing, and creamy soup for a hearty meal that feels like a hug on a plate.

Ingredients:

• 3 cups cooked shredded chicken
• 1 (6 oz) box stuffing mix (like Stove Top)
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1/2 cup chicken broth
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1 tbsp butter, melted

Instructions:

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. In a bowl, mix shredded chicken, cream of chicken soup, sour cream, chicken broth, garlic powder, thyme, and black pepper until combined. Spread evenly in the dish.
3. Sprinkle dry stuffing mix over the chicken mixture, then drizzle melted butter evenly on top.
4. Bake uncovered for 25–30 minutes until the stuffing is golden and crispy and the edges are bubbly.

The magic here? The stuffing forms a crispy crust while the saucy chicken stays lusciously tender underneath—no dry bites!

Tip: Swap in cream of mushroom soup for a earthier twist, or add a handful of frozen peas for color.

Ground Beef and Potato Casserole

This hearty casserole is pure comfort food magic—layers of savory beef, tender potatoes, and melty cheese come together for a fuss-free family favorite.

Ingredients:

• 1 lb lean ground beef
• 4 cups russet potatoes, thinly sliced (about 3 medium)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1/2 cup whole milk
• 1 cup shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with olive oil.
2. In a skillet over medium heat, cook ground beef until browned, breaking it apart with a spoon (about 5 minutes). Drain excess fat, then stir in onion and garlic; cook 2 minutes until fragrant. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. In a bowl, whisk together cream of mushroom soup, milk, remaining 1/2 tsp salt, 1/4 tsp black pepper, and paprika.
4. Layer half the potatoes in the baking dish, top with beef mixture, then remaining potatoes. Pour soup mixture evenly over the top.
5. Cover with foil and bake 45 minutes. Uncover, sprinkle with cheese, and bake 15 more minutes until bubbly and potatoes are tender.

The secret here? Letting the condensed soup create a rich, velvety sauce that soaks into every layer—no roux required!

Tip: For extra crispiness, broil the casserole for 2–3 minutes after baking (watch closely!).

Mexican Cornbread Casserole

This hearty, cheesy casserole combines the comforting flavors of cornbread with zesty Mexican-inspired ingredients—perfect for a weeknight crowd-pleaser!

Ingredients:

• 1 lb ground beef
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes with green chiles, undrained
• 1 cup shredded cheddar cheese
• 1 (8.5 oz) box cornbread mix
• 1/3 cup milk
• 1 large egg
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. Brown the ground beef in a skillet over medium heat, breaking it into crumbles. Drain excess fat.
2. Stir in the black beans, diced tomatoes with green chiles, 1 tbsp taco seasoning, and 1/2 tsp salt. Simmer for 3 minutes, then transfer to a greased 9×9-inch baking dish.
3. Sprinkle 1/2 cup cheddar cheese over the beef mixture.
4. In a bowl, whisk together the cornbread mix, 1/3 cup milk, and 1 egg until just combined. Pour evenly over the cheese layer.
5. Bake for 20–25 minutes until the cornbread is golden and a toothpick inserted comes out clean. Top with remaining 1/2 cup cheese and bake 2 more minutes to melt.
6. Garnish with fresh cilantro if using. Let cool 5 minutes before serving.

The magic here? The cornbread bakes right on top, soaking up the saucy beef and beans for a fluffy yet hearty bite.

Tip: For extra kick, swap the diced tomatoes with a can of fire-roasted tomatoes with jalapeños!

Spinach and Feta Pasta Casserole

This creamy, cheesy pasta bake is a weeknight hero—packed with fresh spinach and tangy feta for a dish that feels indulgent but comes together in a flash.

Ingredients:

• 12 oz penne pasta
• 10 oz fresh spinach, roughly chopped
• 1 cup crumbled feta cheese
• 1 cup shredded mozzarella cheese
• 1 (15 oz) container ricotta cheese
• 2 cups marinara sauce
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook penne according to package directions until al dente; drain.
2. Heat olive oil in a large skillet over medium. Add garlic, oregano, red pepper flakes, and salt; cook 1 minute until fragrant. Stir in spinach and cook 2–3 minutes until wilted.
3. In a bowl, combine cooked pasta, spinach mixture, marinara sauce, ricotta, and black pepper. Fold in 1/2 cup feta and 1/2 cup mozzarella.
4. Transfer to a greased 9×13″ baking dish. Top with remaining feta and mozzarella. Bake 25 minutes until bubbly and golden.

The ricotta keeps this casserole luxuriously creamy, while the feta adds a salty punch that balances the sweet marinara. Tip: For extra crunch, broil the top for 1–2 minutes at the end!

Easy Shepherd’s Pie Casserole

This cozy, no-fuss casserole combines savory ground beef, tender veggies, and creamy mashed potatoes—all baked to golden perfection.

Ingredients:

• 1 lb ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen mixed peas and carrots
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 4 cups prepared mashed potatoes (homemade or store-bought)
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 400°F. In a large skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat.
2. Add diced onion, minced garlic, and frozen peas and carrots. Cook for 3 minutes until veggies soften.
3. Stir in 1 tbsp Worcestershire sauce, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 1 cup beef broth and simmer for 5 minutes until slightly thickened.
4. Spread the beef mixture into a greased 9×13-inch baking dish. Top evenly with mashed potatoes, then sprinkle with 1/2 cup cheddar cheese.
5. Bake for 20–25 minutes until bubbly and the cheese is golden. Let rest 5 minutes before serving.

The crispy cheese topping and rich Worcestershire-infused filling make this a standout twist on classic comfort food.

Tip: For extra flavor, stir a pat of butter and a splash of milk into your mashed potatoes before topping the casserole.

Cheesy Corn and Green Bean Casserole

This creamy, veggie-packed casserole is the ultimate comfort side dish—loaded with melty cheese and a buttery crunch that’ll have everyone reaching for seconds.

Ingredients:

• 2 cups fresh or frozen green beans, trimmed and halved
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 cup French-fried onions
• 2 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish.
2. In a large bowl, mix the green beans, corn, cream of mushroom soup, sour cream, cheddar cheese, garlic powder (1/2 tsp), onion powder (1/2 tsp), and black pepper (1/4 tsp) until combined. Spread evenly in the baking dish.
3. In a small bowl, toss the French-fried onions with melted butter (2 tbsp), then sprinkle over the casserole.
4. Bake for 25–30 minutes until bubbly and the topping is golden brown.

The magic here? The sour cream adds tang to balance the richness, while the buttery onions crisp up like a savory crumble.

Tip: For extra color, swap half the corn with diced red bell pepper!

Chicken Enchilada Casserole

This cheesy, saucy casserole packs all the flavors of classic enchiladas into a fuss-free bake—perfect for busy weeknights or feeding a crowd.

Ingredients:

• 2 cups shredded cooked chicken
• 10 corn tortillas, cut into quarters
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix shredded chicken, black beans, green chiles, sour cream, 1 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt.
3. Spread 1/4 cup enchilada sauce in the bottom of the dish. Layer half the tortilla pieces, followed by half the chicken mixture, 1/2 cup enchilada sauce, and half of both cheeses. Repeat layers.
4. Bake uncovered for 25 minutes until bubbly and cheese is melted. Let rest 5 minutes, then garnish with cilantro.

The magic here? Quartered tortillas create perfect bite-sized layers that hold their texture without turning soggy.

Tip: For extra kick, stir 1/2 tsp chipotle powder into the chicken mixture.

Vegetable and Quinoa Casserole

This hearty casserole packs protein-rich quinoa and colorful veggies into one comforting dish—perfect for meal prep or a fuss-free weeknight dinner.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 3 minutes until fragrant. Stir in bell pepper, zucchini, cherry tomatoes, oregano, smoked paprika, salt, and black pepper. Cook for 5–7 minutes until veggies soften.
3. In a greased 9×13-inch baking dish, mix cooked quinoa and sautéed vegetables. Top with cheddar cheese (if using).
4. Bake uncovered for 20 minutes until cheese is bubbly and edges are lightly browned.

The smoky paprika and melty cheese (if using) give this casserole a cozy depth, while the quinoa keeps it satisfying without feeling heavy.

Tip: For a crispy top, broil for the last 2–3 minutes—just keep an eye on it!

Baked Ziti Casserole with Italian Sausage

This hearty baked ziti is pure comfort food—layered with tangy marinara, melty cheese, and savory sausage for a crowd-pleasing weeknight dinner.

Ingredients

• 12 oz ziti pasta
• 1 lb Italian sausage (casings removed)
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) container ricotta cheese
• 2 cups shredded mozzarella, divided
• 1/4 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook ziti according to package directions until al dente; drain.
2. Heat olive oil in a skillet over medium-high. Brown Italian sausage, breaking it into crumbles, for 5–6 minutes. Drain excess fat.
3. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, 1 tsp basil, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
4. In a 9×13″ baking dish, layer half the ziti, half the sausage, half the marinara, and all the ricotta mixture. Repeat with remaining ziti, sausage, and marinara. Top with 1 cup mozzarella.
5. Bake uncovered for 25 minutes until bubbly and cheese is golden. Let rest 5 minutes before serving.

The ricotta layer stays luxuriously creamy against the zesty sausage, while the top gets perfectly crisp—no soggy noodles here!

Tip: Swap half the ricotta for cottage cheese if you prefer a lighter texture.

Eggplant and Tomato Casserole

This cozy, veggie-packed casserole layers tender eggplant with juicy tomatoes and melty cheese for a comforting dish that’s as easy as it is satisfying.

Ingredients:

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 cups cherry tomatoes, halved
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions:

1. Preheat oven to 375°F. Brush both sides of the eggplant slices with 1 tbsp olive oil and arrange on a baking sheet. Bake for 15 minutes, flipping halfway, until slightly softened.
2. In a bowl, toss cherry tomatoes, minced garlic, 1 tbsp olive oil, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Layer half the eggplant in a greased 9×9-inch baking dish. Top with half the tomato mixture, then 1/2 cup mozzarella and 2 tbsp Parmesan. Repeat layers.
4. Bake uncovered for 25 minutes until bubbly and golden. Sprinkle with fresh basil before serving.

The magic here? Roasting the eggplant first prevents sogginess, letting every bite hold its shape while soaking up the sweet-tomato juices.

Tip: For extra depth, drizzle with balsamic glaze right before serving.

Cheesy Hash Brown Casserole

This comforting casserole is pure nostalgia—crispy-edged hash browns baked in a creamy, cheesy sauce that’s impossible to resist.

Ingredients:

• 1 (30 oz) bag frozen shredded hash browns, thawed
• 2 cups shredded sharp cheddar cheese
• 1 cup sour cream
• 1 (10.5 oz) can condensed cream of chicken soup
• 1/2 cup unsalted butter, melted
• 1/2 cup finely diced yellow onion
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup crushed cornflakes (for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, mix hash browns, 1 1/2 cups cheddar cheese, sour cream, cream of chicken soup, melted butter, onion, garlic powder (1 tsp), salt (1 tsp), and black pepper (1/2 tsp) until combined.
3. Spread mixture evenly into the baking dish. Sprinkle remaining 1/2 cup cheddar cheese and crushed cornflakes on top.
4. Bake for 45–50 minutes until bubbly and golden brown on top. Let rest 5 minutes before serving.

The cornflake topping adds the perfect crunch against the creamy, cheesy interior—this is the ultimate potluck crowd-pleaser!

Tip: For extra flavor, swap the cream of chicken soup for cream of mushroom or add a dash of hot sauce to the mix.

Turkey and Wild Rice Casserole

This hearty casserole combines tender turkey, nutty wild rice, and a creamy sauce for the ultimate comfort food fix—perfect for using up holiday leftovers or a cozy weeknight dinner.

Ingredients:

• 1 cup uncooked wild rice blend
• 2 cups cooked turkey, shredded or diced
• 1 small yellow onion, finely chopped
• 2 celery stalks, diced
• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook wild rice according to package instructions (about 45 minutes), then drain any excess liquid.
2. In a large skillet, melt 2 tbsp butter over medium heat. Sauté onion and celery for 5 minutes until softened.
3. Stir in 1 tbsp butter and 2 tbsp flour, cooking for 1 minute. Gradually whisk in chicken broth, heavy cream, 1 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Simmer for 3–4 minutes until slightly thickened.
4. Fold in cooked wild rice, turkey, and Parmesan cheese. Transfer to a greased 9×13-inch baking dish.
5. Toss 1/2 cup panko with remaining 1 tbsp melted butter and sprinkle over the casserole. Bake for 25 minutes until bubbly and golden.

The wild rice adds a delightful chewiness against the creamy sauce, while the buttery panko topping gives every bite a satisfying crunch.

Tip: For extra richness, swap half the broth for mushroom or turkey gravy.

Black Bean and Corn Casserole

This hearty casserole is a fiesta of flavors—creamy black beans, sweet corn, and zesty spices baked into a cheesy, comforting dish that’s perfect for weeknights or potlucks.

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 small red bell pepper, diced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish with olive oil.
2. In a large bowl, combine black beans, corn, red bell pepper, sour cream, 1/2 cup Monterey Jack cheese, cilantro, 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
3. Spread the mixture evenly into the prepared baking dish. Top with remaining 1/2 cup cheese.
4. Bake for 20–25 minutes until bubbly and the cheese is lightly golden.

The tangy sour cream and melty cheese balance the smoky spices, while the fresh cilantro adds a bright finish. Serve with tortilla chips for extra crunch!

Tip: For a spicier kick, stir in a diced jalapeño or a dash of hot sauce before baking.

Chicken and Dumplings Casserole

This cozy casserole combines tender chicken, creamy broth, and fluffy dumplings—all baked into one comforting dish that tastes like a hug in a bowl.

Ingredients:

• 2 cups cooked shredded chicken
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 (10.5 oz) can condensed cream of chicken soup
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup whole milk
• 2 tbsp unsalted butter, melted
• 1/2 tsp dried thyme
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. In a 9×13-inch baking dish, combine shredded chicken, chicken broth, 1 cup whole milk, condensed soup, frozen vegetables, 1/2 tsp dried thyme, and 1/4 tsp black pepper. Stir well.
2. In a bowl, whisk together flour, 2 tsp baking powder, and 1/2 tsp salt. Add 3/4 cup whole milk and melted butter, stirring just until a thick batter forms.
3. Drop tablespoon-sized dollops of dumpling batter evenly over the chicken mixture. Bake for 35–40 minutes until dumplings are golden and the filling is bubbly.

The magic here? The dumplings bake up pillowy-soft on top while soaking up the rich broth below—no stovetop stirring required!

Tip: For extra flavor, swap the dried thyme for poultry seasoning or add a pinch of garlic powder to the broth.

Sweet Potato and Black Bean Casserole

This hearty casserole layers creamy sweet potatoes, smoky black beans, and melted cheese for a cozy dish that’s as satisfying as it is simple.

Ingredients:

• 2 large sweet potatoes, peeled and thinly sliced (about 4 cups)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp olive oil.
2. In a bowl, toss sweet potatoes with remaining 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Layer half the sweet potatoes in the dish, followed by all the black beans and 1/2 cup cheese. Spread 1/2 cup sour cream evenly over the top, then repeat with remaining sweet potatoes.
4. Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, and bake another 15 minutes until bubbly and golden.
5. Garnish with fresh cilantro before serving.

The smoky spices and creamy layers make this casserole feel indulgent, while the black beans add a protein-packed punch. Tip: For extra crunch, sprinkle crushed tortilla chips on top before the final bake!

Macaroni and Cheese Casserole with Breadcrumbs

This ultra-comforting casserole delivers the perfect balance of creamy, cheesy pasta and a golden, buttery breadcrumb crunch—ideal for Sunday suppers or potluck wins.

Ingredients

• 8 oz elbow macaroni
• 3 tbsp unsalted butter, divided
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dry mustard
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain.
2. Melt 2 tbsp butter in a large saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk until smooth. Stir in 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dry mustard, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer 3–4 minutes until thickened.
3. Remove from heat; stir in cheddar and Gruyère until melted. Fold in macaroni. Transfer to a greased 9×13-inch baking dish.
4. Melt remaining 1 tbsp butter and toss with panko. Sprinkle evenly over mac and cheese. Bake 20 minutes until bubbly and breadcrumbs are golden.

The Gruyère adds a nutty depth to the classic cheddar sauce, while the panko topping stays extra-crispy—even after reheating!

Tip: For a smoky twist, swap the paprika for 1/2 tsp chipotle powder.

Conclusion

With 19 budget-friendly casserole recipes, you’ve got plenty of delicious, easy options to feed your family without breaking the bank! Whether you’re craving comfort food or something new, there’s a dish here for everyone. Give these recipes a try, then let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty, affordable meals too. Happy cooking!