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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.
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1) Marmalade French Toast Casserole
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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:
- Spread softened butter on one side of each bread slice.
- 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.
- Spread marmalade evenly over bread, and top with remaining 12 bread slices, buttered side up.
- Combine milk and next 4 ingredients (through eggs), stirring with a whisk.
- Pour egg mixture over bread.
- Cover and refrigerate 8 hours or overnight.
- Preheat oven to 350°.
- Sprinkle casserole with walnuts.
- Bake at 350° for 45 minutes or until golden.
- Let stand 5 minutes before serving.
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2) Hash Brown Casserole with Bacon, Onions, and Cheese
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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:
- Cook bacon in a large nonstick skillet over medium heat until crisp.
- Remove bacon from pan, and crumble.
- Discard drippings in pan.
- Add 1 cup onion and garlic to pan, and cook for 5 minutes or until tender, stirring frequently.
- Stir in the potatoes, then cover and cook for 15 minutes, stirring occasionally.
- 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.
- Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
- Sprinkle with remaining 3/4 cup cheese.
- Cover with foil coated with cooking spray.
- Refrigerate 8 hours or overnight.
- Preheat oven to 350°.
- Remove casserole from refrigerator; let stand at room temperature 15 minutes.
- Bake casserole, covered, at 350º for 30 minutes.
- Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
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3) Garden-Style Lasagna
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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:
- Preheat oven to 375°.
- Heat a large Dutch oven over medium-high heat.
- Coat pan with cooking spray.
- Add onion to pan, and sauté 4 minutes or until lightly browned.
- Add garlic, and sauté 1 minute.
- Spoon onion mixture into a large bowl.
- Heat 1 teaspoon oil in pan over medium-high heat.
- Add zucchini and yellow squash, and sauté 4 minutes or until tender and just beginning to brown.
- Add to onion mixture.
- Heat remaining 1 teaspoon oil in pan over medium-high heat.
- Add sliced carrot, and sauté 4 minutes or until tender.
- Add chopped broccoli, and sauté 4 minutes or until crisp-tender.
- Add to onion mixture.
- Sprinkle with 1/2 teaspoon salt, and toss well to combine.
- Place flour in a medium saucepan.
- Gradually add milk, stirring with a whisk until blended.
- Bring to a boil over medium heat, and cook 2 minutes or until thick, stirring constantly.
- Remove from heat.
- Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth.
- Stir in spinach.
- Combine cottage cheese and 1 1/2 cups mozzarella; stir well.
- Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray.
- 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.
- Repeat layers, ending with noodles.
- Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
- Cover and bake at 375° for 20 minutes.
- Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown.
- Let stand 10 minutes before serving.
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4) Eggplant Parmesan
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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:
- Combine first 7 ingredients in a large saucepan; bring to a boil.
- Reduce heat, and simmer, uncovered, 20 minutes.
- Place eggplant in a large bowl, and add water to cover, and let stand 30 minutes.
- Drain well; blot dry with paper towels.
- Combine 1/4 cup water and egg whites in a shallow bowl.
- Combine breadcrumbs and Parmesan cheese, and stir well.
- Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
- Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned.
- Repeat procedure with remaining eggplant.
- Set eggplant aside.
- Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray.
- Arrange half of eggplant over sauce, and top with half of mozzarella cheese.
- Repeat layers with remaining sauce, eggplant, and cheese.
- Bake at 350° for 30 minutes or until bubbly.
- Let stand 5 minutes before serving.
- Garnish with fresh oregano sprigs, if desired.
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5) Asparagus-and-Ham Casserole
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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:
- Preheat oven to 450°.
- Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
- Cook pasta in boiling water 7 minutes, omitting salt and fat.
- Add asparagus; cook 1 minute. Drain.
- Lightly spoon the flour into a dry measuring cup, and level with a knife.
- Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended.
- Melt the butter in a medium saucepan over medium-high heat.
- Add the onion, and saute 4 minutes.
- Add milk mixture; cook until thick (about 4 minutes), stirring constantly.
- Remove from heat, and stir in juice.
- Combine the pasta mixture, milk mixture, ham, and parsley in large bowl.
- Spoon into a 2-quart casserole.
- Sprinkle with breadcrumbs and cheese.
- Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.
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6) Chicken and Broccoli Casserole
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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) 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:
- Preheat oven to 400°.
- Bring water to a boil in a large Dutch oven over medium-high heat.
- Add broccoli, and cook 5 minutes or until crisp-tender.
- Transfer broccoli to a large bowl with a slotted spoon.
- Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done.
- Transfer chicken to a cutting board; cool slightly.
- Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.
- Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth.
- Bring to a boil over medium-high heat, and cook 1 minute, while stirring constantly.
- Remove from heat.
- Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined.
- Add mayonnaise mixture to broccoli mixture, and stir gently until combined.
- Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
- Sprinkle with remaining 1/2 cup cheese.
- Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown.
- Remove from oven, and it let cool on a wire rack for 5 minutes.
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7) Mediterranean Spinach Strata
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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:
- Preheat oven to 350°.
- Place bread slices in a single layer on a baking sheet.
- Bake at 350° for 12 minutes or until lightly browned.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add onion, garlic, and mushrooms, and sauté 5 minutes or until tender.
- Sprinkle flour over mushroom mixture, and cook for 1 minute, stirring constantly.
- Add 1 bag of spinach, and cook 3 minutes or until spinach wilts.
- Add remaining spinach, and cook 3 minutes or until spinach wilts.
- Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray.
- Spread spinach mixture over bread.
- Top with tomato slices, and sprinkle evenly with feta and half of Asiago cheese.
- Arrange remaining bread slices over cheese.
- Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and remaining ingredients, stirring well with a whisk.
- Pour over bread, and sprinkle with remaining Asiago cheese.
- Cover and chill 8 hours or overnight.
- Preheat oven to 350°.
- Uncover strata; bake at 350° for 40 minutes or until lightly browned and set.
- Serve warm.
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8) Broccoli and Three-Cheese Casserole
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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:
- Preheat oven to 400°.
- Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbs, and egg whites.
- Press mixture into an 11 x 7-inch baking dish coated with cooking spray.
- Sprinkle fontina evenly over rice mixture. Set aside.
- Cook broccoli in boiling water for 4 minutes or until tender, and drain well.
- Heat a large nonstick skillet over medium heat.
- Coat pan with cooking spray.
- Add onion, and cook 4 minutes or until tender, stirring occasionally.
- Stir in broccoli.
- Spoon broccoli mixture evenly over rice mixture.
- Top with shredded cheddar cheese.
- Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk.
- Pour egg mixture over broccoli mixture.
- Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups.
- Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese.
- Sprinkle breadcrumb mixture evenly over broccoli.
- Bake at 400° for 23 minutes or until set.
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9) Squash-Rice Casserole
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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:
- Preheat oven to 350°.
- Combine first 3 ingredients in a Dutch oven, and bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until tender.
- Drain, and partially mash with a potato masher.
- Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
- Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray, and sprinkle with 2 tablespoons Parmesan cheese.
- Bake at 350° for 30 minutes or until bubbly.
- Preheat broiler.
- Broil 1 minute or until lightly browned.
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10) Potluck Potato Casserole
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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:
- Preheat oven to 350°.
- Combine first 10 ingredients in a large bowl, and spread evenly into a 13 x 9-inch baking dish coated with cooking spray.
- Sprinkle cornflakes over potato mixture.
- Bake at 350° for 1 hour or until bubbly.
- Sprinkle with fresh parsley.
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You may also be interested in 11 Healthy Soup Recipes That Will Keep You Warm & 10 Amazing Dishes That Only Need 3 Ingredients.
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H/T: myrecipes.com
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