A casserole is a sweet or savory baked dish usually eaten for breakfast or dinner. The dish gets its name from the variety of large, deep vessels, such as pans and bowls, called casseroles used to bake the dish. Usually, casseroles are made with animal or plant-based ingredients based on one’s dietary preferences. However, the dish is customizable, and you can blend several healthy ingredients to make kid-friendly casseroles that are tasty, nutritious, and easy to make. Read on to find some easy-to-make, nutritious, and kid-friendly casserole recipes your child will love to eat.
Nutritious Kid-Friendly Casseroles
Here are some simple yet delectable casserole recipes you can bake with your children to help them understand food and its versatility. You may bake these casseroles in ramekins to help in effective portion control.
Meat casseroles
1. Broccoli and chicken casserole
You will need:
1 skinless, boneless chicken breast (cubed) 2 cups broccoli (finely chopped) 1 can (10.5oz.) of cream of chicken soup 1 cup cheddar cheese (shredded) 1 cup parmesan cheese (shredded) ½ cup mozzarella cheese (shredded) ½ cup sour cream 1tbsp dried herbs mix 1tsp unsalted butter
How to make:
2. Porkchop and hash brown casserole
You will need:
2 center-cut pork chops 10oz frozen hash brown potatoes (thawed) 1 cup (4oz.) cheddar cheese (shredded) 2oz unsalted butter (cut into small pieces) 1 can (10oz.) condensed cream of celery soup 1 can (2oz.) French fried onions ¼ cup low-fat milk ¼ cup sour cream 2tbsp olive oil 1tsp dried herbs mix A dash of garlic powder to taste Salt to taste
How to make:
3. Minced meat pizza casserole
You will need:
1 cup elbow macaroni (cooked) 1 cup mushrooms (diced) 1 cup mozzarella cheese (shredded) ½ cup yellow and red bell peppers (sliced) ¼ cup green peas ½ lb. ground beef 1 jar (14oz.) pizza sauce 1 can (4oz.) low-sodium tomato sauce 1tbsp dried herbs mix
How to make:
4. Ham and mushroom casserole
You will need:
2 cups low-fat milk 1 cup ham (cooked and julienned) 1 cup mushrooms (sliced) 1 cup Colby cheese (shredded) 1 cup bow tie pasta (cooked) ¼ cup parmesan cheese (grated) ⅛ cup all-purpose flour ⅛ cup unsalted butter 1 garlic clove (minced) ½ tsp prepared mustard ½ tsp dried herbs mix
How to make:
5. Sausage and potato casserole
You will need:
1 cup black beans 1 can (10oz.) cream of mushroom soup 1 cup low-sodium tomato sauce ¾ cup low-fat milk ¼ cup parsley (finely chopped) 2 sausages 1 onion (chopped) 1 potato (boiled and diced) 1tbsp cheddar cheese (to sprinkle over the baked dish) 1tsp dried herbs mix ½ tsp salt Olive oil
How to make:
6. Mediterranean fish casserole
You will need:
½ lb. small white potatoes (quartered) ¼ cup pitted kalamata olives (chopped) ¼ cup fresh parsley (chopped) 4oz. Halibut filets 2 large Italian frying peppers (thinly sliced) 2 plum tomatoes (deseeded and cut into thin wedges) 3 garlic cloves (peeled and chopped) 2tbsp lemon juice 1tbsp olive oil 1tsp dried herbs mix ¼ tsp salt
How to make:
7. Light king ranch chicken casserole
You will need:
2lb. boneless, skinless chicken breast cutlets 10oz. canned, low-sodium, condensed cream of mushroom soup 14oz. no-salt, canned tomatoes (diced) 15oz. no-salt, canned corn kernels (drained and rinsed) 14oz. packaged, frozen pepper stir-fry (thawed and drained) 8 6-inch corn tortillas (cut into 1-inch strips) ½ cup fat-free cheddar cheese (shredded) 4oz. canned, diced green chilis (drained and rinsed)
How to make:
8. Chicken tamale casserole
You will need:
2 cups cooked chicken (chopped) 1½ cups low-sodium chicken broth ¾ cup fire-roasted tomatoes (diced) ¾ cup extra-sharp Cheddar cheese 1 can (15oz.) low-sodium black beans (rinsed) 1 cup water 1 cup cornmeal 2 scallions (sliced) 1 egg (lightly beaten) 1tsp ground cumin ½ tsp dried oregano ½ tsp onion powder ¼ tsp salt 1tbsp olive oil
How to make:
9. Spiced tomato and egg casserole
You will need:
6 eggs ½ lb. fingerling potatoes (peeled, boiled, and cut into 1-inch thick round slices) 1 can (28oz.) whole peeled tomatoes 1 yellow onion (diced) 1 pepper (deseeded and finely chopped) 2 jalapeños (deseeded and finely chopped) 3 garlic cloves (finely chopped) ¼ cup fresh mint (chopped) 2tbsp ginger (peeled and finely chopped) 2tbsp cilantro (chopped) 1tsp ground cumin 1tsp dried herbs mix ½ tsp ground coriander Olive oil Salt and black pepper powder to taste
How to make:
10. Blueberry French toast casserole
You will need:
8 slices of day-old bread (cut into one-inch cubes) 1 pack (8oz.) cream cheese (cut into one-inch cubes) 1 cup fresh blueberries (chopped) 1 cup blueberries (for sauce) 1 cup low-fat milk 1 cup brown sugar 1 cup water ⅓ cup maple syrup 8 eggs (beaten) 2tbsp pecans (chopped) 1tbsp cornstarch 1 tbsp unsalted butter 1tsp vanilla bean paste
How to make:
11. Cajun fish and prawn casserole
You will need:
500g white fish filet 30g unsalted butter 2 cups rice (cooked) 1½ cups low-fat cream 12 medium green prawns 4 spring onions (finely chopped) 2tbsp unsalted butter 1tbsp olive oil 2tsp mustard 1tsp Cajun spice ¼ tsp sweet paprika ½ tsp dried basil leaves
How to make:
Veggie casseroles
12. Roasted veggie casserole
You will need:
1 pack (1.8oz.) white sauce mix 3 cups penne pasta (cooked) 2 cups low-fat milk 1 cup fresh mushrooms (cut in half) 1 cup Havarti cheese (shredded) 1 cup cheddar cheese (shredded) 2 red, green, or yellow bell peppers (each cut into 12 pieces) 1 zucchini (cut into 1-inch pieces) 1tbsp olive oil ½ tsp Italian seasoning ¼ tsp salt
How to make:
13. Spaghetti squash boats
You will need:
2 spaghetti squashes (halved lengthwise and deseeded) 3 cups unsweetened cashew milk ½ cup vegan butter ½ cup shallots (sliced) ½ cup all-purpose flour ¼ cup panko bread crumbs 4oz. vegan smoked provolone (diced) 4oz. vegan mozzarella (shredded) 4oz. vegan fresh mozzarella ½ tsp kosher salt Black pepper powder to taste
How to make:
14. Mushroom rice casserole
You will need:
1 cup long-grain rice (uncooked) 1 can (10oz.) condensed French onion soup 1 can (10oz.) vegetable broth 1 can (4oz.) sliced mushrooms (drained) ¼ cup unsalted butter 1tsp dried herbs mix
How to make:
15. Green bean casserole
You will need:
2 cans (14oz.) green beans (drained) 1 can (10oz.) condensed cream of mushroom soup 1 can (6oz.) French fried onions 1 cup cheddar cheese (shredded) 1tsp dried herbs mix
How to make:
16. Healthy pesto baked rigatoni
You will need: For the pasta:
1lb. whole wheat rigatoni (cooked) 2 cups heirloom tomatoes (chopped) ½ cup Asiago cheese (shredded) ½ cup water
For the pesto:
1 cup spinach 1 cup kale 1 cup basil ¾ cup almonds or pine nuts ½ cup olive oil ¼ cup Parmesan or Asiago cheese ½ tsp salt 3 garlic cloves Lemon juice (from one lemon)
How to make:
17. Traditional sweet potato casserole
You will need:
2 cups sweet potato (cooked and cubed) 1 cup rolled oats ½ cup packed brown sugar ½ cup low-fat milk ½ cup white sugar ½ cup pecans (chopped) ⅓ cup all-purpose flour 5tbsp unsalted butter (softened) ½ tsp vanilla bean paste ½ tsp salt
How to make:
18. Apple fritter casserole
You will need:
1 can (8oz.) crescent dough sheets 1 granny smith apple (cored and chopped) 1 cup powdered sugar ¼ cup unsalted butter (melted) ¼ cup whole milk ¾ cup brown sugar (packed) 1tbsp all-purpose flour 1tbsp mixed nuts (finely chopped) 1tsp cinnamon powder
How to make:
19. Pistachio ice cream dessert
You will need: For the crust:
1 sleeve of buttery round crackers (crushed) ½ cup unsalted butter (melted)
For the topping:
¼ gallon vanilla ice cream (softened) 1 can (12oz.) frozen whipped topping (thawed) 1 pack (3oz.) instant pistachio pudding mix 1 cup low-fat milk ¼ cup chocolate-covered toffee bits
How to make:
20. Southwestern veggie-packed tater tot casserole
You will need:
1 can (15oz.) black beans (drained and rinsed) 28oz. frozen tater tots 1 cup diced tomato (with juices) 1 cup low-fat milk 1 cup cauliflower (chopped into small pieces) 1 cup carrots (shredded) 1 cup mozzarella cheese (shredded) ½ cup frozen corn ¼ cup fresh cilantro (chopped) ¼ cup all-purpose flour 1 small tomato (diced) ½ yellow onion (diced) ½ medium red onion (diced) 1 jalapeño (thinly sliced) 1 garlic clove (minced) 1tbsp olive oil 1tsp chili powder 1tsp kosher salt
How to make:
Vegan Casseroles
21. Mexican-style vegan bean and rice casserole
You will need:
2 zucchinis (cut into ½-inch cubes) 1 cup corn kernels 1 cup black beans (cooked) 1 cup brown rice (cooked) 1 cup no-cheese sauce (homemade) 1 large yellow onion (diced) 1 red bell pepper (deseeded and diced) 2 garlic cloves (minced) 1tbsp cumin seeds (toasted and ground) 1tsp ancho chile powder 1tsp dried herbs mix A handful of cilantro (chopped) Olive oil
How to make:
22. Broccoli and brown rice casserole
You will need:
1 can (15oz.) chickpeas (rinsed and drained) 2 cups brown rice (cooked) 1 cup broccoli florets (boiled) 1 cup unsweetened plant-based milk 1 tomato (chopped) 1 onion (chopped) 2tbsp fresh parsley (finely chopped) 2tbsp rolled oats 1tsp garlic powder 1tsp mild chili powder 1tsp smoked paprika 1tsp apple cider vinegar ¼ tsp sea salt Freshly ground black pepper to taste Olive oil
How to make:
23. Baked vegan ziti
You will need:
1lb. ziti noodles (cooked) 25oz. marinara sauce 1 bag non-dairy mozzarella cheese (shreds) 2 cups vegan ground beef 1 cup raw cashews ¾ cup water 1 large lemon (juiced) 4tbsp nutritional yeast 1 garlic clove 1tsp salt ½ tsp onion powder
How to make:
24. Vegan creamy potato casserole
You will need:
1lb. russet potatoes (peeled and cut into ⅛-inch-thick rounds) 2 cups frozen cauliflower florets (steamed or boiled) 1 cup filtered water 1 cup raw cashews (soaked for two hours) ½ cup nutritional yeast flakes 3 garlic cloves (minced) 2tbsp olive oil 1tbsp apple cider vinegar Sea salt to taste Freshly ground black pepper to taste Fresh rosemary (chopped) to taste
How to make:
25. Teriyaki tofu-tempeh casserole
You will need: For the crust:
10oz. organic tofu (cubed) 8oz. tempeh (cubed) 2 cups stir-fry vegetables (cooked) 1 cup quinoa (cooked) Olive oil for greasing
For the teriyaki sauce:
¾ cup low-sodium soy sauce ¾ cup water ½ cup pure maple syrup 2tbsp cornstarch ½ tsp ground ginger ½ tsp garlic powder
How to make:
26. Kale, cauliflower, and sweet potato gratin
You will need:
1 cup unsweetened coconut milk 1 cup sweet potato (peeled and cut into one-fourth-inch thick rounds) ½ cup cauliflower florets (chopped) 1 bunch dino kale (chopped) 1 yellow onion (diced) 2 garlic cloves (minced) 1tbsp nutritional yeast 1tbsp rosemary (minced) 1tsp arrowroot powder A pinch of nutmeg Salt and ground black pepper to taste 1 tsp sesame seed oil
How to make:
