Weeknight Casseroles: 15 Cheesy One-Dish Dinners on the Table in Under an Hour During the Holiday Rush

Weeknight casseroles are the quiet heroes of November and December, when school concerts, late shifts and holiday errands eat every spare hour before dinner. The trick is choosing bakes that go from fridge to table in under sixty minutes, with one dish to wash and enough left over for tomorrow’s lunch. These are the recipes busy families lean on when the calendar fills up: cheesy chicken and rice, sloppy joes under fluffy biscuits, tamale pie with a cornbread lid, breakfast for dinner and a few Tex-Mex favorites that disappear fast. Most use a rotisserie chicken, a pound of ground beef or a bag of frozen vegetables, so you can shop once and cook all week. Pick three, write them on the fridge and let the oven do the heavy lifting while you wrap gifts or check homework..

Cheesy Chicken, Broccoli and Rice Bake

This is the casserole that started the whole weeknight habit for a lot of families, and it still earns its place at the top. Instant rice cooks right in the dish with broth, so there is no pot to babysit, and a store-bought rotisserie chicken means the only chopping is a few broccoli florets. It bakes covered for the first half so the rice drinks up the liquid, then the foil comes off and the cheddar turns golden and bubbly. Serve it with a squeeze of lemon to brighten the creamy sauce..

You will need: 3 cups shredded rotisserie chicken, 1 1/2 cups instant rice, 2 1/2 cups chicken broth, 1 cup milk, 3 cups small broccoli florets, 2 cups shredded cheddar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and pepper.

How to make it: 1. Heat the oven to 375°F and grease a 9×13 dish. 2. Stir the rice, broth, milk, seasonings, chicken and broccoli together in the dish. 3. Cover tightly with foil and bake 30 minutes. 4. Uncover, stir, top with cheddar and bake 12 to 15 minutes until bubbly. Rest 5 minutes before serving.

Green Chile Chicken Enchilada Bake

Rolling enchiladas one by one is lovely on a Sunday, but on a Tuesday this stacked version saves twenty minutes and tastes just as good. Tangy salsa verde and mild green chiles mix with sour cream and chicken, then layer with corn tortillas and plenty of Monterey Jack. The top turns into a bubbly, slightly crispy cheese crust everyone fights over. Finish with fresh cilantro, a little crumbled cotija and a squeeze of lime, and dinner feels like a trip to your favorite neighborhood Mexican spot. Readers have been sharing roundups like this collection of weeknight casseroles ready in under an hour, and this one is always near the top.

You will need: 12 corn tortillas, 3 cups shredded cooked chicken, 1 1/2 cups salsa verde, 1 can (4 oz) diced green chiles, 1 cup sour cream, 1 teaspoon cumin, 2 1/2 cups shredded Monterey Jack, cilantro, cotija and lime to serve.

How to make it: 1. Heat the oven to 375°F. Mix chicken, chiles, cumin, sour cream and 1/2 cup salsa verde. 2. Spread a little salsa in a 9×13 dish and layer tortillas, chicken mixture and cheese three times. 3. Pour the remaining salsa over the top and finish with cheese. 4. Bake 25 minutes and top with cilantro, cotija and lime.

Sloppy Joe Biscuit Casserole

Kids who push vegetables around the plate will clean this one up. The tangy, slightly sweet sloppy joe filling bakes under a blanket of canned biscuits that puff up golden and soak up the sauce underneath. It feels like a sandwich night and a casserole night at the same time. Because the beef simmers for only ten minutes and the biscuits bake in twenty, it is one of the fastest weeknight casseroles here. Add a handful of shredded cheese before the biscuits go on for extra stretch.

You will need: 1 1/2 pounds ground beef, 1 diced onion, 1 diced green pepper, 1 cup ketchup, 1/2 cup tomato sauce, 2 tablespoons brown sugar, 1 tablespoon mustard, 1 tablespoon Worcestershire sauce, 1 cup shredded cheddar, 1 can (16 oz) refrigerated biscuits.

How to make it: 1. Heat the oven to 375°F. Brown the beef with the onion and pepper and drain. 2. Stir in ketchup, tomato sauce, brown sugar, mustard and Worcestershire and simmer 10 minutes. 3. Spread in a 9×13 dish, scatter the cheese and top with biscuits cut in halves. 4. Bake 18 to 22 minutes until the biscuits are deep golden.

Ham and Potato Au Gratin Bake for Weeknight Casseroles

Leftover holiday ham finds a cozy second life in this creamy potato bake. Slicing the potatoes thin is the secret to getting it done in under an hour, and a quick microwave head start makes sure every slice turns tender. The sauce is a simple Gruyere and cheddar blend with a hint of Dijon, so it tastes like a fancy restaurant gratin without any fuss. A green salad on the side is all it needs, and it might be the best reason to buy a bigger ham in December. For more big-pan ideas, browse our 9×13 pan dinners.

You will need: 2 pounds Yukon Gold potatoes sliced 1/8 inch thick, 2 cups diced cooked ham, 2 tablespoons butter, 2 tablespoons flour, 2 cups milk, 1 teaspoon Dijon mustard, 1 cup shredded Gruyere, 1 cup shredded cheddar, 1 minced garlic clove, thyme, salt and pepper.

How to make it: 1. Heat the oven to 400°F. Microwave the potato slices covered for 6 minutes. 2. Make a sauce with butter, flour, garlic and milk, then stir in mustard and half the cheese. 3. Layer potatoes, ham and sauce in a buttered dish and top with remaining cheese. 4. Bake 30 to 35 minutes until bubbling and browned.

Breakfast-for-Dinner Spinach Quiche Bake

There is something wonderfully rebellious about eating breakfast at 6 p.m., and kids love it. This shortcut quiche uses a refrigerated pie crust and a quick custard of eggs, milk and Swiss cheese poured over wilted spinach, so it is in the oven within fifteen minutes. Add flaked smoked salmon, diced ham or crumbled bacon if you have some in the fridge. It puffs up golden in about 35 minutes, and leftover wedges make a grab-and-go breakfast the next morning before school. It is a gentle change of pace from heavier weeknight casseroles.

You will need: 1 refrigerated pie crust, 6 eggs, 1 1/4 cups milk or half-and-half, 5 ounces baby spinach, 1 small diced onion, 1 tablespoon butter, 1 1/2 cups shredded Swiss or Gruyere, 1/4 teaspoon nutmeg, salt and pepper, optional 4 ounces smoked salmon or ham.

How to make it: 1. Heat the oven to 375°F and press the crust into a 9-inch tart or pie pan. 2. Cook the onion in butter for 3 minutes, add spinach and wilt, then squeeze dry. 3. Scatter spinach, cheese and any salmon or ham in the crust and pour over the eggs whisked with milk, nutmeg, salt and pepper. 4. Bake 35 to 40 minutes until just set in the center and rest 10 minutes.

Chicken Bacon Ranch Potato Bake

Chicken, bacon and ranch is the flavor trio that rules game day snacks, and it works just as well as a hearty skillet supper. Bite-size potatoes roast until golden at the edges, then get tossed with seasoned chicken, a creamy ranch drizzle and a heavy blanket of cheddar and mozzarella. Crispy bacon and green onions go on at the end so they stay bright and crunchy. Use a cast iron skillet and you can bring it straight to the table, which means one less dish to wash on a busy night. It is proof that weeknight casseroles do not need a can of soup to taste rich.

You will need: 1 1/2 pounds baby potatoes halved, 1 pound boneless chicken breast cubed, 2 tablespoons olive oil, 1 tablespoon dry ranch seasoning, 1/2 cup ranch dressing, 1 1/2 cups shredded cheddar and mozzarella, 6 slices cooked bacon crumbled, sliced green onions.

How to make it: 1. Heat the oven to 425°F. Toss potatoes with oil and half the ranch seasoning and roast 20 minutes in a skillet. 2. Toss the chicken with the rest of the seasoning, add to the pan and roast 15 minutes. 3. Drizzle with ranch dressing and cover with cheese. 4. Bake 5 to 8 minutes until melted, then top with bacon and green onions.

Tamale Pie

Tamale pie has been an American supper staple since the early 1900s, when cookbooks first printed it as a thrifty way to get the flavor of tamales without the hours of work. A spiced beef, bean and corn filling simmers in one skillet, then a sweet cornbread batter gets spread right over the top. In the oven the cornbread rises into a golden crust while the chili bubbles up around the edges. Spoon it into bowls with sour cream, shredded cheese and sliced jalapenos for the full experience. Of all the weeknight casseroles here, this one feeds the most people for the least money.

You will need: 1 pound ground beef, 1 diced onion, 1 can (15 oz) black beans drained, 1 cup corn, 1 can (15 oz) tomato sauce, 1 tablespoon chili powder, 1 teaspoon cumin, 1 cup shredded cheddar, 1 box (8.5 oz) corn muffin mix, 1 egg, 1/3 cup milk.

How to make it: 1. Heat the oven to 400°F. Brown the beef and onion in an oven-safe skillet and drain. 2. Stir in beans, corn, tomato sauce and spices and simmer 5 minutes. Sprinkle with cheese. 3. Mix the corn muffin mix, egg and milk and spread over the filling. 4. Bake 20 to 25 minutes until the cornbread is golden.

Unstuffed Cabbage Roll Casserole

Stuffed cabbage rolls are a labor of love in Polish, Ukrainian and Hungarian kitchens, and many of us remember grandma spending a whole afternoon blanching leaves and rolling. This unstuffed version layers chopped cabbage with seasoned beef, rice and a sweet and sour tomato sauce, so you get the same cozy flavor with a fraction of the effort. Cooked rice from last night’s takeout works perfectly. The cabbage turns silky as it bakes, and a dollop of sour cream on top brings it home. Like most weeknight casseroles, it tastes even better the next day.

You will need: 1 pound ground beef, 1 diced onion, 2 minced garlic cloves, 6 cups chopped green cabbage, 1 1/2 cups cooked rice, 1 can (28 oz) crushed tomatoes, 2 tablespoons brown sugar, 1 tablespoon cider vinegar, 1 teaspoon paprika, 1 cup shredded mozzarella, sour cream to serve.

How to make it: 1. Heat the oven to 375°F. Brown the beef with the onion and garlic and drain. 2. Stir in tomatoes, brown sugar, vinegar, paprika and rice. 3. Layer the cabbage and beef mixture in a 9×13 dish, cover with foil and bake 35 minutes. 4. Uncover, add mozzarella and bake 10 minutes more. Serve with sour cream.

Philly Cheesesteak Casserole

All the joy of a Philadelphia cheesesteak, no griddle or sandwich rolls falling apart in your hands. Thin slices of beef sizzle with green peppers and onions, then get tossed with cubes of toasted hoagie bread and buried under melty provolone. Ask the deli counter to slice a roast beef or sirloin thinly for you and the cooking takes ten minutes flat. The bread soaks up the beefy juices on the bottom and stays crisp on top, so every scoop has a little crunch and a lot of cheese pull. Weeknight casseroles rarely get a bigger cheer from the table than this one.

You will need: 1 1/2 pounds thinly sliced sirloin or deli roast beef, 1 sliced onion, 2 sliced green bell peppers, 2 tablespoons butter, 1 tablespoon Worcestershire sauce, 1/2 cup beef broth, 4 cups cubed hoagie rolls toasted, 10 slices provolone, salt and pepper.

How to make it: 1. Heat the oven to 375°F. Saute the onion and peppers in butter until soft. 2. Add the beef, Worcestershire and broth and cook 3 to 4 minutes. 3. Toss with the bread cubes and spread in a baking dish. 4. Cover with provolone and bake 15 to 20 minutes until bubbly and golden.

Unstuffed Pepper Casserole

Stuffed peppers look gorgeous, but hollowing, filling and standing them upright takes time a weeknight rarely allows. This skillet-to-oven version chops the peppers into the filling instead, with seasoned ground beef, rice and a garlicky tomato sauce. A mix of red, yellow and green peppers makes it look bright and festive on the table. Top it with mozzarella or cheddar and bake just until melted. It freezes well too, so make a double batch and tuck one away for the week before Christmas. It is one of those weeknight casseroles that sneaks three vegetables onto every plate.

You will need: 1 pound ground beef, 1 diced onion, 3 bell peppers in mixed colors chopped, 2 minced garlic cloves, 1 can (14 oz) diced tomatoes, 1 can (8 oz) tomato sauce, 1 1/2 cups cooked rice, 1 teaspoon Italian seasoning, 1 1/2 cups shredded mozzarella.

How to make it: 1. Heat the oven to 375°F. Brown the beef with the onion and drain. 2. Add peppers and garlic and cook 5 minutes, then stir in tomatoes, sauce, rice and seasoning. 3. Spread in a baking dish and top with cheese. 4. Bake 20 minutes until bubbly.

Oven-Baked Jambalaya for Weeknight Casseroles

Louisiana jambalaya usually means standing over a heavy pot, but baking it in the oven makes it nearly hands-off. Smoked sausage, chicken thighs, the holy trinity of onion, celery and bell pepper, and long-grain rice all go into one covered dish with spicy tomato broth. The oven cooks the rice evenly so there is no sticking or scorching. Stir in shrimp for the last ten minutes if your family loves seafood. A shake of hot sauce at the table lets everyone pick their own heat level. Weeknight casseroles with this much flavor usually take all day, but not this one.

You will need: 12 ounces smoked sausage sliced, 1 pound boneless chicken thighs cubed, 1 diced onion, 2 diced celery ribs, 1 diced green pepper, 1 1/2 cups long-grain rice, 1 can (14 oz) diced tomatoes, 3 cups chicken broth, 2 teaspoons Cajun seasoning, green onions.

How to make it: 1. Heat the oven to 375°F. Brown the sausage and chicken in an oven-safe pot. 2. Add the vegetables and cook 4 minutes, then stir in rice, tomatoes, broth and seasoning. 3. Bring to a simmer, cover tightly and bake 35 minutes. 4. Fluff, rest 5 minutes and top with green onions.

Chicken Fajita Bake for Weeknight Casseroles

Fajita night is a family favorite, and this version turns it into a casserole you can set down in the middle of the table. Strips of chicken, peppers and onions roast hot and fast so they char a little at the edges, then get topped with cheese and baked until melty. Everyone builds their own warm tortilla with guacamole, salsa and sour cream. It is also endlessly flexible: swap the chicken for steak or shrimp, or add black beans for a meatless night. Among weeknight casseroles, it is the fastest way to feed a hungry crowd.

You will need: 1 1/2 pounds boneless chicken breast sliced into strips, 3 bell peppers sliced, 1 red onion sliced, 2 tablespoons olive oil, 2 tablespoons fajita or taco seasoning, juice of 1 lime, 1 1/2 cups shredded Mexican cheese blend, warm tortillas, salsa, sour cream and guacamole.

How to make it: 1. Heat the oven to 425°F. 2. Toss chicken, peppers and onion with oil, seasoning and lime in a large baking dish. 3. Roast 20 minutes, stirring once. 4. Top with cheese, bake 5 more minutes and serve with tortillas and toppings.

Chilaquiles Skillet Bake Weeknight Casseroles Fans Crave

Chilaquiles are a beloved Mexican breakfast of tortilla chips simmered in salsa, and they make a fantastic fast supper too. In this skillet version the chips soak up warm red or green salsa just long enough to soften at the edges, then get covered in cheese and baked until bubbly. Crack a few eggs on top for the last minutes in the oven and the yolks stay runny and golden. Finish with crumbled queso fresco, pickled onions and cilantro, and dinner is on the table in about 25 minutes.

You will need: 8 cups sturdy tortilla chips, 2 cups red or green salsa, 1/2 cup chicken broth, 1 cup shredded cooked chicken (optional), 1 1/2 cups shredded Monterey Jack, 4 eggs, queso fresco, pickled red onion, cilantro and sour cream to serve.

How to make it: 1. Heat the oven to 400°F. Warm the salsa and broth in a large oven-safe skillet. 2. Fold in the chips and chicken until coated and top with Monterey Jack. 3. Make four wells, crack in the eggs and bake 10 to 12 minutes until the whites are set. 4. Top with queso fresco, pickled onion and cilantro and serve right away.

Cheesy Gnocchi Bake Weeknight Casseroles Need

Shelf-stable potato gnocchi is one of the best shortcuts in the grocery store, and it does not even need boiling for this bake. The pillowy dumplings simmer briefly in a garlicky tomato cream sauce with handfuls of baby spinach, then go under mozzarella and Parmesan until browned. Crispy edges, soft centers and plenty of cheese make it feel like something from an Italian trattoria. It comes together in about thirty minutes, so it is perfect for the nights when practice runs late. Keep a few packs of gnocchi in the pantry and weeknight casseroles like this are always within reach.

You will need: 2 packages (16 oz each) potato gnocchi, 2 tablespoons olive oil, 3 minced garlic cloves, 1 jar (24 oz) marinara sauce, 1/2 cup heavy cream, 4 cups baby spinach, 1 1/2 cups shredded mozzarella, 1/3 cup grated Parmesan, basil.

How to make it: 1. Heat the oven to 425°F. Warm the oil and garlic in an oven-safe skillet. 2. Add marinara and cream, bring to a simmer, then stir in gnocchi and spinach and cook 4 minutes. 3. Top with mozzarella and Parmesan. 4. Bake 12 to 15 minutes until golden and bubbly, then add basil.

Chili Cheese Nacho Casserole

Nacho night meets casserole night in this crowd-pleaser inspired by the Texas and New Mexico tradition of chili poured over corn chips. A quick beef and bean chili gets layered with tortilla chips and cheddar, so the bottom turns soft and saucy while the top stays crunchy. It is the kind of dinner teenagers ask for again. Set out bowls of diced tomato, sour cream, pickled jalapenos and shredded lettuce so everyone can pile on their favorites, and expect the pan to be scraped clean. It turns game night into one of the easiest weeknight casseroles you will ever make.

You will need: 1 1/2 pounds ground beef, 1 diced onion, 1 can (15 oz) pinto beans drained, 1 can (15 oz) tomato sauce, 1 cup beef broth, 2 tablespoons chili powder, 1 teaspoon cumin, 6 cups tortilla chips, 2 cups shredded cheddar, toppings to serve.

How to make it: 1. Heat the oven to 375°F. Brown the beef and onion and drain. 2. Add beans, tomato sauce, broth and spices and simmer 10 minutes. 3. Layer half the chips, all the chili and half the cheese in a 9×13 dish. 4. Top with remaining chips and cheese and bake 12 to 15 minutes.