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Tasty and Easy Casserole Recipes

Updated on March 17, 2016
Gordon Hamilton profile image

Gordon has been cooking since childhood. He loves above all to take fresh ingredients and combine them in tasty and hopefully original ways.

Spicy pork, pineapple and apple cider casserole, served with herb and garlic rice, is just one of the casserole recipes featured on this page
Spicy pork, pineapple and apple cider casserole, served with herb and garlic rice, is just one of the casserole recipes featured on this page

Casseroles are named after the dish in which the food is cooked but have over time also come to mean the food which is ultimately served. It is possible to make casseroles of a great many types and their nature means that the meal can be left to its own devices to cook slowly in the oven while you get on with other aspects of your life. The casserole recipes featured on this page have been deliberately chosen to be as varied as possible, providing some examples of how this wonderful cooking method can be adapted to suit almost any and all tastes, however diverse or restricted. As well as providing tasty dinner suggestions, they will hopefully also inspire you to come up with some casserole recipe ideas of your own.

Quick Summary Guide to the Casserole Recipes on this Page

Casserole Name
Brief Description
Lamb Chop and Vegetable Casserole
Three lamb chops per person are casseroled with potatoes, carrot, mushrooms and onion in lamb stock
Mixed Vegetable and Bean Casserole
Potato, rutabaga/Swede turnip, leek and carrot are casseroled with red kidney beans in vegetable stock
Spicy Pork, Pineapple and Cider Casserole
Shoulder of pork is casseroled with chilli and pineapple in cider and served with fragrant herb rice
Beef and Sausage Casserole with Mooli and Chives
Beef is casseroled with beef sausages before being garnished with mooli and chives
Jalfrezi Chicken Thighs Casserole with Garlic Naan
Chicken thighs are casseroled in an Indian Jalfrezi sauce and served with garlic naan bread

Lamb Chop and Vegetable Casserole

Casseroled lamb chops are laid on top of the root vegetables and garnished with freshly chopped mint
Casseroled lamb chops are laid on top of the root vegetables and garnished with freshly chopped mint
Click thumbnail to view full-size
Three small lamb chops per person are casseroledLamb chops are browned on both sidesBrowned lamb chops ready for casserolingSuggested vegetable ingredients for lamb chop casseroleVegetables are prepared for casserolingLamb stock is brought to a simmer in saucepanLamb chops are laid in casserole firstVegetables and seasonings are laid on top of lamb chopsLamb stock is poured in to casserole and it is ready for the ovenVegetables are plated first when serving casserole
Three small lamb chops per person are casseroled
Three small lamb chops per person are casseroled
Lamb chops are browned on both sides
Lamb chops are browned on both sides
Browned lamb chops ready for casseroling
Browned lamb chops ready for casseroling
Suggested vegetable ingredients for lamb chop casserole
Suggested vegetable ingredients for lamb chop casserole
Vegetables are prepared for casseroling
Vegetables are prepared for casseroling
Lamb stock is brought to a simmer in saucepan
Lamb stock is brought to a simmer in saucepan
Lamb chops are laid in casserole first
Lamb chops are laid in casserole first
Vegetables and seasonings are laid on top of lamb chops
Vegetables and seasonings are laid on top of lamb chops
Lamb stock is poured in to casserole and it is ready for the oven
Lamb stock is poured in to casserole and it is ready for the oven
Vegetables are plated first when serving casserole
Vegetables are plated first when serving casserole

Ingredients (Serves One)

3 small lamb chops
6 small new potatoes
1 medium carrot
½ medium onion
2 small to medium mushrooms
1 bay leaf
1 pint lamb stock (or chicken stock)
Salt and freshly ground black pepper
Chopped mint leaves to garnish

Casseroling is an excellent way of cooking chops of any type and lamb chops are no exception. The chops are firstly seasoned and browned on both sides in a little oil in a frying pan before being added to the casserole dish. The stock is put on to heat to a simmer in a saucepan while the vegetables are prepared. The potatoes should be washed, the onion half halved again, the carrot peeled and roughly chopped and the mushrooms halved.

Sit the prepared vegetables on top of the chops. Add the bay leaf and season with salt and pepper before pouring in the heated stock. If the stock doesn't fully cover the ingredients, add a little boiling water. Put the lid on the casserole and place it in the oven, preheated to 350F/180C, for forty-five minutes.

When any meat casserole is removed from the oven, uncovering it and leaving it to rest for fifteen minutes before service will help make the meat as juicy and tender as possible. After this time, transfer it to the serving dish with a slotted spoon, pour in a little of the stock and garnish with the fresh mint leaves.

Easy Mixed Vegetable and Bean Casserole

Selection of root vegetables are casseroled in stock with red kidney beans
Selection of root vegetables are casseroled in stock with red kidney beans
Click thumbnail to view full-size
Principal vegetable and bean casserole ingredientsChopped vegetables for casseroleVegetables and beans are stirred together in casseroleStock is poured over vegetables and beansVegetable casserole is spooned in to serving plates
Principal vegetable and bean casserole ingredients
Principal vegetable and bean casserole ingredients
Chopped vegetables for casserole
Chopped vegetables for casserole
Vegetables and beans are stirred together in casserole
Vegetables and beans are stirred together in casserole
Stock is poured over vegetables and beans
Stock is poured over vegetables and beans
Vegetable casserole is spooned in to serving plates
Vegetable casserole is spooned in to serving plates

Ingredients (Serves Two)

1 large potato
½ small rutabaga/Swede turnip
1 medium carrot
1 small leek (stem only)
1 small (8oz) can of red kidney beans in water
1 pint fresh vegetable stock
Sea salt and white pepper
Chopped coriander/cilantro to garnish

One of the great things about casseroles is that they are so open to experimentation and there is virtually no limit to the different ingredients you can incorporate. This vegetarian dish is a prime example. It was actually prepared for a vegetarian family member (my Mum!), taking in to account some of her most favourite vegetable and bean ingredients. Fortunately, she loved it and she had half of it left over to refrigerate and reheat the following day!

Start by getting your oven on to preheat to 350F/180C. Pour the stock in to a saucepan and place it on a gentle heat while you prepare the vegetables.

The potato and Swede/rutabaga should be peeled and roughly chopped. The leek should be trimmed, washed and sliced in to discs between a quarter and half an inch. The carrot should be topped, tailed and scraped before also being sliced in to discs. The beans should be rinsed in a colander under running cold water.

Add the vegetables and beans to the casserole, season and stir to combine before pouring in the heated stock. Put the lid on the dish and bake for one hour. Note that there is no need to leave a non-meat casserole to rest when it is cooked and it can be served immediately, garnished with the fresh herb.

Bonus Recipe! - Christmas Venison Casserole

Venison casserole is of course not just for Christmas but this delicious, seasonal offering is well worth considering as a tasty little bit of something different for your family when the festive season next rolls around.

Click on the arrow in the centre of the screen to start the video.

Spicy Pork, Pineapple and Apple Cider Casserole

A deliciously sweet and spicy blend of pork, pineapple and chilli casseroled in apple cider
A deliciously sweet and spicy blend of pork, pineapple and chilli casseroled in apple cider
Click thumbnail to view full-size
Principal spicy pork casserole ingredientsPork shoulder is chopped in to bite size piecesPork is quickly brownedBrowned pork is added to casserole dishCasserole is ready for the ovenSpicy pork casserole is rested for fifteen minutes while rice is preparedRice is thoroughly drainedCoriander/cilantro and garlic are stirred through the riceHerb and garlic rice is platedSpicy pork and pineapple casserole is spooned over the rice
Principal spicy pork casserole ingredients
Principal spicy pork casserole ingredients
Pork shoulder is chopped in to bite size pieces
Pork shoulder is chopped in to bite size pieces
Pork is quickly browned
Pork is quickly browned
Browned pork is added to casserole dish
Browned pork is added to casserole dish
Casserole is ready for the oven
Casserole is ready for the oven
Spicy pork casserole is rested for fifteen minutes while rice is prepared
Spicy pork casserole is rested for fifteen minutes while rice is prepared
Rice is thoroughly drained
Rice is thoroughly drained
Coriander/cilantro and garlic are stirred through the rice
Coriander/cilantro and garlic are stirred through the rice
Herb and garlic rice is plated
Herb and garlic rice is plated
Spicy pork and pineapple casserole is spooned over the rice
Spicy pork and pineapple casserole is spooned over the rice

Ingredients (Serves Two)

½ lb shoulder of pork
1 tbsp vegetable oil
1 medium onion
2 pineapple rings
1 tsp dried chilli flakes
Salt and pepper
½ pint apple cider
½ pint fresh chicken stock
4oz basmati or long grain rice
1 large garlic clove
1 tbsp roughly chopped coriander/cilantro plus extra to garnish

Preheat your oven to 350F/180C. Add the cider and chicken stock to a saucepan and gently bring to a simmer. You can either buy the pork ready diced to about an inch or do it yourself. Either way, it should be seasoned and quickly browned in the heated oil in a frying pan before being added to the casserole dish. The onion should be peeled and quartered and each pineapple ring quartered before they are also added to the dish. This quantity of chilli flakes makes for a moderately spicy dish, so the amount can be reduced if desired. Scatter over the pork before pouring in the cider and chicken stock.

This casserole has to cook for one and a half hours. After that time, take it from the oven, remove the lid and leave it to rest while you prepare the rice.

Wash the rice in a fine sieve under running cold water and tip it in to a large pot of boiling, salted water. Stir briefly but well and cook for ten to twelve minutes. Drain again through the sieve and return to the empty pot. Stir in the coriander/cilantro and peeled and grated garlic clove before plating and serving your meal.

Beef and Sausage Casserole with Mooli and Chives

Casseroled beef and sausage is garnished with grated mooli and chopped chives
Casseroled beef and sausage is garnished with grated mooli and chopped chives
Click thumbnail to view full-size
Sausage and beef casserole ingredientsBeef is browned in a little oilChopped onion is added to the browning beefSausages should be pricked to prevent them burstingSausages, beef and vegetables are added to casserole and seasonedSausage and beef casserole is restedMooli is a type of large radishGrated mooli for garnishBeef casserole is plated and ready to be garnishedFresh bread is served with beef casserole
Sausage and beef casserole ingredients
Sausage and beef casserole ingredients
Beef is browned in a little oil
Beef is browned in a little oil
Chopped onion is added to the browning beef
Chopped onion is added to the browning beef
Sausages should be pricked to prevent them bursting
Sausages should be pricked to prevent them bursting
Sausages, beef and vegetables are added to casserole and seasoned
Sausages, beef and vegetables are added to casserole and seasoned
Sausage and beef casserole is rested
Sausage and beef casserole is rested
Mooli is a type of large radish
Mooli is a type of large radish
Grated mooli for garnish
Grated mooli for garnish
Beef casserole is plated and ready to be garnished
Beef casserole is plated and ready to be garnished
Fresh bread is served with beef casserole
Fresh bread is served with beef casserole

Ingredients (Serves Two)

½ lb stewing beef or steak
1 tbsp vegetable oil
4 beef sausages
1 small to medium onion
1 small or ½ large carrot
1 pint fresh beef stock
Salt and freshly ground black pepper
2” piece of mooli
Tsp of chopped fresh chives
Crusty bread to serve

The oven should be put on to preheat to 350F/180C before the diced beef or steak is seasoned and browned in the oil in a frying pan while the stock is gently heated in a saucepan. The sausages will need to be pricked two or three times each with a fork or the skin is likely to burst during cooking. Add the beef and the sausages to the casserole and make sure the pricked side of the sausages is facing uppermost. Peel and quarter the onion and peel and roughly chop the carrot before adding them to the dish. Pour over the heated stock.

Cook in the oven for one hour before removing and sitting aside to rest.

Mooli is a type of large radish, native to South-East Asia. It is similar to horseradish in looks but not nearly so strong in taste. Like horseradish, it goes very well with beef. This should be grated before being scattered over the plated casserole along with the chives. Serve with some fresh bread for dipping.

Casseroled Jalfrezi Chicken Thighs with Garlic Naan Bread

Chicken thighs are slowly casseroled in an Indian Jalfrezi sauce and served with garlic naan
Chicken thighs are slowly casseroled in an Indian Jalfrezi sauce and served with garlic naan
Click thumbnail to view full-size
Simple principal ingredients for Jalfrezi chicken thighsChicken thighs are quickly browned and sealedPeeled and quartered onionOnion leaves are separated and scattered over the chicken thighsJalfrezi sauce is poured over the chicken thighs and onionCasserole is ready for the ovenJalfrezi casseroled chicken thighs are left to rest3 chicken thighs and sauce are added to a dish and the serving plateGarlic naan breadNaan bread is sliced and plated with the Jalfrezi chicken thighs
Simple principal ingredients for Jalfrezi chicken thighs
Simple principal ingredients for Jalfrezi chicken thighs
Chicken thighs are quickly browned and sealed
Chicken thighs are quickly browned and sealed
Peeled and quartered onion
Peeled and quartered onion
Onion leaves are separated and scattered over the chicken thighs
Onion leaves are separated and scattered over the chicken thighs
Jalfrezi sauce is poured over the chicken thighs and onion
Jalfrezi sauce is poured over the chicken thighs and onion
Casserole is ready for the oven
Casserole is ready for the oven
Jalfrezi casseroled chicken thighs are left to rest
Jalfrezi casseroled chicken thighs are left to rest
3 chicken thighs and sauce are added to a dish and the serving plate
3 chicken thighs and sauce are added to a dish and the serving plate
Garlic naan bread
Garlic naan bread
Naan bread is sliced and plated with the Jalfrezi chicken thighs
Naan bread is sliced and plated with the Jalfrezi chicken thighs

Ingredients (Serves Two)

6 chicken thighs (bone in)
1 tbsp vegetable oil
1 medium white onion
1 lb jar Indian Jalfrezi cooking sauce
2 garlic naan breads
Freshly chopped mint leaves to garnish

This is an incredibly simple dish as the sauce is bought ready to use, incorporating all seasonings. Begin by putting your oven on to preheat to 375F/190C before browning the chicken thighs, three at a time, in a large frying pan and the oil. Peel and quarter the onion. Lay the chicken thighs in the casserole dish and separate the onion leaves to scatter over the top. Pour on the sauce and cook for one hour.

Remove the casserole from the oven. Uncover and rest while you attend to your naan bread, prepare your plates and chop the mint leaves. Serve three chicken thighs and some sauce per person, along with the sliced (or whole) naans and the mint leaves as an attractive garnish.

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    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Insightful Tiger. I'm glad you like the ideas and hope you enjoy them if you give them a try. Thanks for stopping by and for leaving me a comment.

    • Insightful Tiger profile image

      Insightful Tiger 4 years ago

      This is a really nice looking hub! I love the pictures and the simple instructions. Thanks for sharing. Voted up and pinned :)

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Purple Perl and thank you. The title in a way came from how I feel about casseroles - particularly on a cold Winter's night! I hope you enjoy whatever options you decide to sample.

    • Purple Perl profile image

      Purple Perl 5 years ago from Bangalore,India

      Gordon, wonderful recipes. And I absolutely love your title. "To warm body, heart and soul" I sure will try these recipes,they look mouthwatering in your pictures.Thanks for sharing and congrats on the win.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you for the inspirational question, JSMatthew! Hope you enjoy some of the casseroles.

    • J.S.Matthew profile image

      JS Matthew 5 years ago from Massachusetts, USA

      This looks and sounds delicious! Great photos and tables. Congrats on winning the Best Hub of the Week in the contest! You earned me $25 and I appreciate that! Voted up and sharing and I will bookmark for later reference!

      JSMatthew~

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks for stopping by and for leaving your comment, myawn. I hope you'll try something from here and very much enjoy it.

    • myawn profile image

      myawn 5 years ago from Florida

      Look wonderful I love casseroles so easy and taste good. Comforting and warm is right!Thanks for the recipes.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, homesteadbound. Thanks for stopping by and for commenting. Yes, you are right about the quantities, they can very easily be amended to serve more people. I hope you like any of these ideas which you decide to try.

    • homesteadbound profile image

      Cindy Murdoch 5 years ago from Texas

      This is such a wonderfully well laid out hub, and you have provided so much information in one hub. This is great. These look great and I like that you have made the recipes for two, and they can then easily be increased for more if needed.

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