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10 Healthy Casserole Recipes

Are you having a hard time deciding on what to prepare for dinner? Add a little variety to you meals with these delicious casserole dishes that are easy to make, and contain less than 300 calories per serving each. Enjoy.  

1) Marmalade French Toast Casserole

10 Healthy Casserole Dishes
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Ingredients:
  • 3 tablespoons butter, softened
  • 1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices
  • Cooking spray
  • 1 (12-ounce) jar orange marmalade
  • 2 3/4 cups 1% low-fat milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 6 large eggs
  • 1/3 cup finely chopped walnuts
Directions:
  1. Spread softened butter on one side of each bread slice. 
  2. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. 
  3. Spread marmalade evenly over bread, and top with remaining 12 bread slices, buttered side up.
  4. Combine milk and next 4 ingredients (through eggs), stirring with a whisk.
  5. Pour egg mixture over bread. 
  6. Cover and refrigerate 8 hours or overnight.
  7. Preheat oven to 350°.
  8. Sprinkle casserole with walnuts. 
  9. Bake at 350° for 45 minutes or until golden. 
  10. Let stand 5 minutes before serving.

2) Hash Brown Casserole with Bacon, Onions, and Cheese

10 Healthy Casserole Dishes
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Ingredients:
  • 1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
  • 1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
  • 1 (32-ounce) package frozen Southern-style hash brown potatoes
  • 6 bacon slices
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup chopped green onions
  • 1/2 cup fat-free sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
Directions:
  1. Cook bacon in a large nonstick skillet over medium heat until crisp. 
  2. Remove bacon from pan, and crumble. 
  3. Discard drippings in pan. 
  4. Add 1 cup onion and garlic to pan, and cook for 5 minutes or until tender, stirring frequently. 
  5. Stir in the potatoes, then cover and cook for 15 minutes, stirring occasionally.
  6. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. 
  7. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. 
  8. Sprinkle with remaining 3/4 cup cheese. 
  9. Cover with foil coated with cooking spray.
  10. Refrigerate 8 hours or overnight.
  11. Preheat oven to 350°.
  12. Remove casserole from refrigerator; let stand at room temperature 15 minutes.
  13. Bake casserole, covered, at 350º for 30 minutes.
  14. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

3) Garden-Style Lasagna

10 Healthy Casserole Dishes
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Ingredients:
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 2 teaspoons olive oil, divided
  • 2 cups chopped zucchini (about 8 ounces)
  • 2 cups chopped yellow squash (about 8 ounces)
  • 2 cups thinly sliced carrot (about 8 ounces)
  • 2 cups chopped broccoli (about 6 ounces)
  • 1 teaspoon salt, divided
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 3 1/2 cups 1% low-fat milk
  • 1 cup (4 ounces) grated fresh Parmesan cheese, divided
  • 1/4 teaspoon freshly ground black pepper
  • Dash of nutmeg
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1 1/2 cups 1% low-fat cottage cheese
  • 2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
  • 12 precooked lasagna noodles, divided
  • Cooking spray
Directions:
  1. Preheat oven to 375°.
  2. Heat a large Dutch oven over medium-high heat. 
  3. Coat pan with cooking spray. 
  4. Add onion to pan, and sauté 4 minutes or until lightly browned. 
  5. Add garlic, and sauté 1 minute. 
  6. Spoon onion mixture into a large bowl.
  7. Heat 1 teaspoon oil in pan over medium-high heat. 
  8. Add zucchini and yellow squash, and sauté 4 minutes or until tender and just beginning to brown. 
  9. Add to onion mixture.
  10. Heat remaining 1 teaspoon oil in pan over medium-high heat. 
  11. Add sliced carrot, and sauté 4 minutes or until tender. 
  12. Add chopped broccoli, and sauté 4 minutes or until crisp-tender. 
  13. Add to onion mixture. 
  14. Sprinkle with 1/2 teaspoon salt, and toss well to combine.
  15. Place flour in a medium saucepan. 
  16. Gradually add milk, stirring with a whisk until blended. 
  17. Bring to a boil over medium heat, and cook 2 minutes or until thick, stirring constantly. 
  18. Remove from heat. 
  19. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth.
  20. Stir in spinach.
  21. Combine cottage cheese and 1 1/2 cups mozzarella; stir well. 
  22. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. 
  23. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. 
  24. Repeat layers, ending with noodles. 
  25. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
  26. Cover and bake at 375° for 20 minutes. 
  27. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. 
  28. Let stand 10 minutes before serving.

4) Eggplant Parmesan

10 Healthy Casserole Dishes
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Ingredients:
  • 1/2 cup dry white wine
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 4 (8-ounce) cans no-salt-added tomato sauce
  • 1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 (6-ounce) can tomato paste
  • 2 garlic cloves, minced
  • 2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
  • 1/4 cup water
  • 3 egg whites, lightly beaten
  • 1 1/4 cups Italian-seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • Vegetable cooking spray
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • Fresh oregano sprigs (optional)
Directions:
  1. Combine first 7 ingredients in a large saucepan; bring to a boil. 
  2. Reduce heat, and simmer, uncovered, 20 minutes.
  3. Place eggplant in a large bowl, and add water to cover, and let stand 30 minutes. 
  4. Drain well; blot dry with paper towels. 
  5. Combine 1/4 cup water and egg whites in a shallow bowl. 
  6. Combine breadcrumbs and Parmesan cheese, and stir well. 
  7. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
  8. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. 
  9. Repeat procedure with remaining eggplant. 
  10. Set eggplant aside.
  11. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. 
  12. Arrange half of eggplant over sauce, and top with half of mozzarella cheese. 
  13. Repeat layers with remaining sauce, eggplant, and cheese.
  14. Bake at 350° for 30 minutes or until bubbly. 
  15. Let stand 5 minutes before serving. 
  16. Garnish with fresh oregano sprigs, if desired.

5) Asparagus-and-Ham Casserole

10 Healthy Casserole Dishes
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Ingredients:
  • 1 (1-ounce) slice white bread
  • 3 3/4 cups uncooked extra-broad egg noodles
  • 2 1/2 cups (1 1/2-inch) sliced asparagus
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup whole milk
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon butter
  • 3/4 cup finely chopped onion
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups (1/2-inch) cubed ham (about 8 ounces)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons grated fresh Parmesan cheese
Directions:
  1. Preheat oven to 450°.
  2. Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
  3. Cook pasta in boiling water 7 minutes, omitting salt and fat.
  4. Add asparagus; cook 1 minute. Drain.
  5. Lightly spoon the flour into a dry measuring cup, and level with a knife. 
  6. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. 
  7. Melt the butter in a medium saucepan over medium-high heat. 
  8. Add the onion, and saute 4 minutes. 
  9. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. 
  10. Remove from heat, and stir in juice. 
  11. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl.
  12. Spoon into a 2-quart casserole.
  13. Sprinkle with breadcrumbs and cheese.
  14. Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.

6) Chicken and Broccoli Casserole

10 Healthy Casserole Dishes
source
 
Ingredients:
  • 1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
  • 1 cup (4 ounces) grated fresh Parmesan cheese, divided
  • 1 (12-ounce) package broccoli florets
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 (12-ounce) can evaporated fat-free milk
  • 3 quarts water
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of nutmeg
  • 1 cup fat-free mayonnaise
  • 1/2 cup fat-free sour cream
  • 1/4 cup dry sherry
  • 1 teaspoon Worcestershire sauce
  • Cooking spray
Directions:
  1. Preheat oven to 400°.
  2. Bring water to a boil in a large Dutch oven over medium-high heat. 
  3. Add broccoli, and cook 5 minutes or until crisp-tender. 
  4. Transfer broccoli to a large bowl with a slotted spoon. 
  5. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. 
  6. Transfer chicken to a cutting board; cool slightly.
  7. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.
  8. Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. 
  9. Bring to a boil over medium-high heat, and cook 1 minute, while stirring constantly. 
  10. Remove from heat. 
  11. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. 
  12. Add mayonnaise mixture to broccoli mixture, and stir gently until combined.
  13. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
  14. Sprinkle with remaining 1/2 cup cheese.
  15. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown.
  16. Remove from oven, and it let cool on a wire rack for 5 minutes.

7) Mediterranean Spinach Strata

10 Healthy Casserole Dishes
source
 
Ingredients:
  • 2 (8-ounce) loaves French bread baguette, cut into 1-inch-thick slices
  • 1 (4-ounce) package crumbled feta cheese
  • 3/4 cup (3 ounces) grated Asiago cheese, divided
  • 3 cups fat-free milk
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 1 (8-ounce) package presliced mushrooms
  • 1 tablespoon all-purpose flour
  • 2 (7-ounce) bags baby spinach
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 cups thinly sliced plum tomato (about 1 pound)
  • 5 large eggs, lightly beaten
  • 4 large egg whites, lightly beaten
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons dried oregano
  • Cooking spray
Directions:
  1. Preheat oven to 350°.
  2. Place bread slices in a single layer on a baking sheet. 
  3. Bake at 350° for 12 minutes or until lightly browned.
  4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. 
  5. Add onion, garlic, and mushrooms, and sauté 5 minutes or until tender. 
  6. Sprinkle flour over mushroom mixture, and cook for 1 minute, stirring constantly. 
  7. Add 1 bag of spinach, and cook 3 minutes or until spinach wilts. 
  8. Add remaining spinach, and cook 3 minutes or until spinach wilts. 
  9. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
  10. Place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray. 
  11. Spread spinach mixture over bread. 
  12. Top with tomato slices, and sprinkle evenly with feta and half of Asiago cheese. 
  13. Arrange remaining bread slices over cheese. 
  14. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and remaining ingredients, stirring well with a whisk.
  15. Pour over bread, and sprinkle with remaining Asiago cheese. 
  16. Cover and chill 8 hours or overnight.
  17. Preheat oven to 350°.
  18. Uncover strata; bake at 350° for 40 minutes or until lightly browned and set.
  19. Serve warm.

8) Broccoli and Three-Cheese Casserole

10 Healthy Casserole Dishes
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Ingredients:
  • 1/4 cup (1 ounce) reduced-fat shredded extra sharp cheddar cheese
  • 4 cups coarsely chopped broccoli florets (about 1 bunch)
  • 6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon dried fines herbs
  • 3 egg whites
  • 2 cups cooked white rice
  • 1/2 cup (2 ounces) shredded fontina cheese
  • 1 cup finely chopped onion
  • 3/4 cup egg substitute
  • 3/4 cup 1% low-fat milk
  • 1/4 teaspoon black pepper
  • 2 (1-ounce) slices firm white bread
  • Cooking spray
Directions:
  1. Preheat oven to 400°.
  2. Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbs, and egg whites. 
  3. Press mixture into an 11 x 7-inch baking dish coated with cooking spray. 
  4. Sprinkle fontina evenly over rice mixture. Set aside.
  5. Cook broccoli in boiling water for 4 minutes or until tender, and drain well.
  6. Heat a large nonstick skillet over medium heat. 
  7. Coat pan with cooking spray. 
  8. Add onion, and cook 4 minutes or until tender, stirring occasionally. 
  9. Stir in broccoli. 
  10. Spoon broccoli mixture evenly over rice mixture. 
  11. Top with shredded cheddar cheese.
  12. Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk. 
  13. Pour egg mixture over broccoli mixture.
  14. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups.
  15. Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese.
  16. Sprinkle breadcrumb mixture evenly over broccoli.
  17. Bake at 400° for 23 minutes or until set.

9) Squash-Rice Casserole

10 Healthy Casserole Dishes
source
 
Ingredients:
  • 8 cups sliced zucchini(about 2 1/2 pounds)
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 cup chopped onion
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 cups cooked rice
  • 2 large eggs, lightly beaten
  • 1 cup fat-free sour cream
  • 1/4 cup Italian-seasoned breadcrumbs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
Directions:
  1. Preheat oven to 350°.
  2. Combine first 3 ingredients in a Dutch oven, and bring to a boil. 
  3. Cover, reduce heat, and simmer 20 minutes or until tender. 
  4. Drain, and partially mash with a potato masher.
  5. Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. 
  6. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray, and sprinkle with 2 tablespoons Parmesan cheese. 
  7. Bake at 350° for 30 minutes or until bubbly.
  8. Preheat broiler.
  9. Broil 1 minute or until lightly browned.

10) Potluck Potato Casserole

10 Healthy Casserole Dishes
source
 
Ingredients:
  • 1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
  • 1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
  • 1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
  • 1 1/2 cups fat-free sour cream
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons minced fresh onion
  • 5 teaspoons butter, melted
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 cup coarsely crushed cornflakes
  • 2 tablespoons chopped fresh parsley
  • Cooking spray
Directions:
  1. Preheat oven to 350°.
  2. Combine first 10 ingredients in a large bowl, and spread evenly into a 13 x 9-inch baking dish coated with cooking spray. 
  3. Sprinkle cornflakes over potato mixture.
  4. Bake at 350° for 1 hour or until bubbly. 
  5. Sprinkle with fresh parsley.

You may also be interested in 11 Healthy Soup Recipes That Will Keep You Warm & 10 Amazing Dishes That Only Need 3 Ingredients

H/T: myrecipes.com

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