10 Make-Ahead Casseroles

Heritage Beef and Three-Cheese Lasagna

This lasagna recipe traces its lineage back to the heart of Emilia-Romagna, where the art of layering pasta with rich sauces was perfected over centuries. It represents the ultimate comfort food, blending savory ground meats with the brightness of San Marzano tomatoes and the creamy richness of hand-whisked ricotta cheese. Each bite offers a harmonious balance of textures, from the tender pasta sheets to the crispy, golden edges of the cheese crust. Making this dish ahead allows the flavors to meld and deepen, resulting in a more complex and satisfying meal when finally baked. It is a centerpiece dish that brings families together, evoking memories of Sunday dinners and celebratory feasts. The inclusion of multiple cheeses ensures a gooey, pull-apart texture that is the hallmark of a high-quality Italian-American bake.

Ingredients

• 1 pound lean ground beef
• 1 pound bulk Italian sausage
• 2 jars of premium marinara sauce
• 15 ounces whole milk ricotta cheese
• 1 large egg
• 1 tablespoon dried oregano
• 2 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 box oven-ready lasagna noodles
• 2 cloves minced garlic
• 1 tablespoon olive oil

Directions

1. 1

   1. Begin by heating a large heavy-bottomed pot over medium heat and adding a tablespoon of olive oil to prevent the meat from sticking.

2. 2

   2. Crumble the ground beef and Italian sausage into the pot, cooking until thoroughly browned while using a wooden spoon to break up any large clumps into fine pieces.

3. 3

   3. Stir in the finely minced garlic, sautéing it until it becomes fragrant, which usually takes about one minute of consistent stirring.

4. 4

   4. Pour in the marinara sauce and stir to combine, then let it simmer on low heat for at least fifteen minutes to develop a deep flavor profile.

5. 5

   5. In a separate bowl, combine the ricotta cheese with one egg and the dried oregano, mixing well until the texture is smooth and easily spreadable.

6. 6

   6. To assemble, spread a thin layer of the prepared meat sauce on the bottom of a 9 by 13 inch baking dish to provide a non-stick base.

7. 7

   7. Arrange three lasagna noodles over the sauce, followed by a portion of the ricotta mixture and a sprinkling of mozzarella and parmesan cheeses.

8. 8

   8. Repeat these layers until all ingredients are used, ensuring the final layer is a thick coating of mozzarella and parmesan to create a golden crust.

9. 9

   9. Cover the dish tightly with aluminum foil and refrigerate for up to twenty-four hours to allow the flavors to marry before baking.

10. 10

    10. When ready to serve, bake in a preheated oven at 375 degrees Fahrenheit for forty-five minutes covered, then remove the foil and bake for an additional fifteen minutes.

Golden Orchard Chicken Tetrazzini

Named after the famous Italian opera singer Luisa Tetrazzini, this dish is a quintessential American classic that combines elegance with homey comfort. It features tender shredded chicken and al dente pasta submerged in a velvety, buttery mushroom cream sauce that is enriched with a hint of dry sherry. The dish is topped with a crunchy layer of breadcrumbs and parmesan, which provides a necessary textural contrast to the soft, creamy interior. This casserole is particularly well-suited for make-ahead preparation because the pasta continues to absorb the savory sauce as it rests, making the final bake incredibly moist and flavorful. It serves as a sophisticated yet approachable option for dinner parties or busy weeknights alike.

Ingredients

• 4 cups cooked shredded chicken breast
• 1 pound linguine or spaghetti noodles
• 1 pound sliced white mushrooms
• 1 quart whole milk
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup dry sherry
• 1 cup frozen sweet peas
• 1 cup grated parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon ground nutmeg

Directions

1. 1

   1. Cook the pasta in a large pot of boiling salted water until it is just slightly underdone, as it will finish cooking in the oven later.

2. 2

   2. In a large skillet, melt the butter over medium heat and sauté the sliced mushrooms until they have released their moisture and turned golden brown.

3. 3

   3. Sprinkle the flour over the mushrooms and cook for two minutes while whisking constantly to create a roux that will thicken the sauce.

4. 4

   4. Gradually pour in the milk and the dry sherry, whisking continuously to prevent lumps from forming until the sauce reaches a thick, velvety consistency.

5. 5

   5. Season the sauce with nutmeg, salt, and pepper, then stir in the shredded chicken and the frozen peas until they are evenly distributed.

6. 6

   6. Combine the cooked pasta with the cream sauce in a large mixing bowl, tossing thoroughly to ensure every strand of noodle is coated.

7. 7

   7. Transfer the mixture into a buttered baking dish, smoothing out the top with a spatula to ensure even heating during the baking process.

8. 8

   8. In a small bowl, mix the panko breadcrumbs with half of the parmesan cheese and sprinkle this mixture evenly over the top of the casserole.

9. 9

   9. If making ahead, cover the dish with plastic wrap and refrigerate; remove the wrap and replace with foil before placing in the oven.

10. 10

    10. Bake at 350 degrees Fahrenheit for thirty minutes until the sauce is bubbling and the breadcrumb topping has achieved a deep golden brown color.

Shepherd’s Garden Lamb and Potato Pie

This traditional Shepherd's Pie is a rustic masterpiece that hails from the pastoral landscapes of the United Kingdom and Ireland. Unlike Cottage Pie which uses beef, this version utilizes ground lamb to provide a richer, more distinct flavor that pairs beautifully with earthy root vegetables and herbs. The crowning glory is a thick layer of creamy mashed potatoes that are piped or spread over the meat, then baked until the ridges become crispy and brown. This dish is the epitome of the 'one-pot' philosophy, offering protein, starch, and vegetables in every single scoop. It is a robust meal that satisfies the deepest hunger and provides a sense of warmth and security during cold winter evenings.

Ingredients

• 1.5 pounds ground lamb
• 2 pounds russet potatoes
• 1 large onion diced
• 2 medium carrots diced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 cup beef or lamb broth
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 cup shredded sharp cheddar cheese

Directions

1. 1

   1. Peel the russet potatoes and cut them into even chunks, then boil them in salted water until they are tender enough to be easily pierced with a fork.

2. 2

   2. Drain the potatoes and mash them thoroughly with butter and heavy cream until they are completely smooth and free of any lumps.

3. 3

   3. In a large heavy skillet, brown the ground lamb over medium-high heat, draining away the excess fat once the meat is fully cooked.

4. 4

   4. Add the diced onions and carrots to the skillet with the lamb, cooking them until the vegetables have softened and the onions are translucent.

5. 5

   5. Stir in the tomato paste and dried thyme, cooking for another two minutes to allow the flavors to bloom and the paste to slightly caramelize.

6. 6

   6. Pour in the broth and bring the mixture to a gentle simmer, allowing the liquid to reduce slightly to create a thick, savory gravy.

7. 7

   7. Stir in the frozen peas at the very end to preserve their bright green color and fresh snap before transferring the meat mixture to a baking dish.

8. 8

   8. Spread the mashed potatoes evenly over the lamb mixture, using a fork to create decorative peaks and valleys that will crisp up in the oven.

9. 9

   9. Sprinkle the shredded cheddar cheese over the potatoes to add a sharp, salty finish that complements the richness of the lamb.

10. 10

    10. Bake in a preheated oven at 400 degrees Fahrenheit for twenty-five minutes until the potato topping is golden and the edges are bubbling vigorously.

Classic Coastal Tuna Noodle Bake

A staple of mid-century American kitchens, the Tuna Noodle Casserole is a nostalgic dish that brings back memories of simple, hearty family dinners. This recipe elevates the classic version by using high-quality canned tuna, a homemade mushroom cream sauce, and a generous topping of crushed potato chips for that signature salty crunch. The combination of tender egg noodles and flaky tuna creates a satisfying base that is both economical and delicious. It is the perfect make-ahead meal because it can be assembled entirely, chilled, and then popped into the oven whenever a quick and comforting meal is needed. This dish proves that pantry staples can be transformed into something truly special with the right techniques.

Ingredients

• 2 cans solid white albacore tuna
• 12 ounces wide egg noodles
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1 cup frozen peas
• 1/2 cup diced celery
• 1/4 cup diced pimientos
• 2 cups crushed potato chips
• 1 cup shredded mild cheddar cheese
• 1/2 teaspoon black pepper

Directions

1. 1

   1. Cook the wide egg noodles in a large pot of boiling water for approximately two minutes less than the package instructions suggest for al dente.

2. 2

   2. Drain the tuna cans thoroughly and flake the meat into small bite-sized pieces using a fork, ensuring there are no large chunks remaining.

3. 3

   3. In a large mixing bowl, combine the cream of mushroom soup, sour cream, and black pepper, stirring until the mixture is uniform.

4. 4

   4. Add the cooked noodles, flaked tuna, frozen peas, diced celery, and pimientos to the bowl, folding everything together gently to avoid breaking the noodles.

5. 5

   5. Transfer the mixture into a greased 9 by 9 inch baking dish, pressing down lightly to ensure the casserole is level.

6. 6

   6. Top the mixture with a layer of shredded mild cheddar cheese, which will act as a glue for the potato chip topping.

7. 7

   7. Crush the potato chips by hand or in a plastic bag until they are small pieces, then spread them evenly over the cheese layer.

8. 8

   8. Cover the dish with foil if you are preparing this in advance and store it in the refrigerator for up to twelve hours.

9. 9

   9. When ready to bake, preheat your oven to 375 degrees Fahrenheit and place the dish on the middle rack for twenty-five minutes.

10. 10

    10. Remove the foil for the last five minutes of baking to allow the potato chips to become extra crispy and the cheese to bubble.

Southwest Stacked Corn Tortilla Casserole

Drawing inspiration from the vibrant flavors of the American Southwest, this stacked enchilada-style casserole is a festive and colorful addition to any recipe rotation. Instead of rolling individual tortillas, this method involves layering them like a cake, which allows for more filling and a more consistent distribution of sauce. It features a robust blend of seasoned ground beef, black beans, sweet corn, and a smoky red enchilada sauce that permeates every layer. This dish is excellent for crowds and can be customized with various toppings like avocado, cilantro, or lime wedges after baking. Its ability to hold up in the refrigerator makes it a premier choice for meal prep or a gifted meal for a friend.

Ingredients

• 1 pound ground beef
• 12 small corn tortillas
• 2 cups red enchilada sauce
• 1 can black beans drained
• 1 cup frozen corn
• 2 cups shredded Mexican blend cheese
• 1 small onion diced
• 1 tablespoon taco seasoning
• 1/4 cup chopped fresh cilantro
• 1/2 cup sliced black olives

Directions

1. 1

   1. Brown the ground beef with the diced onions in a large skillet over medium heat until the meat is no longer pink and the onions are soft.

2. 2

   2. Drain any excess grease from the skillet, then stir in the taco seasoning, black beans, and corn, cooking for another three minutes.

3. 3

   3. Pour a small amount of enchilada sauce into the bottom of a circular or square baking dish to prevent the tortillas from sticking.

4. 4

   4. Place a layer of corn tortillas in the bottom of the dish, overlapping them slightly to create a solid base for the heavy fillings.

5. 5

   5. Spread a third of the meat and bean mixture over the tortillas, followed by a drizzle of enchilada sauce and a handful of shredded cheese.

6. 6

   6. Repeat the layering process twice more, ending with a final layer of tortillas topped with the remaining sauce and a generous amount of cheese.

7. 7

   7. Sprinkle the sliced black olives over the top cheese layer to provide a salty contrast to the sweet corn and spicy sauce.

8. 8

   8. Cover the casserole with plastic wrap if storing in the fridge, or cover with foil if moving directly to the oven.

9. 9

   9. Bake at 350 degrees Fahrenheit for thirty minutes until the cheese is completely melted and the sauce is bubbling at the edges.

10. 10

    10. Let the casserole rest for ten minutes after removing from the oven to allow the layers to set, then garnish with fresh cilantro before slicing.

Southern Comfort Broccoli and Wild Rice Bake

This recipe is a sophisticated take on the classic broccoli and rice casserole that is a mainstay at Southern potlucks and holiday gatherings. By using a blend of long-grain and wild rice, the dish gains a nutty flavor and a chewy texture that far surpasses standard white rice versions. The fresh broccoli florets are lightly blanched to retain their vibrant color and nutritional value, while a homemade sharp cheddar sauce provides a rich, velvety coating. It is a vegetarian-friendly option that is filling enough to serve as a main course but versatile enough to accompany roasted meats. Preparing it ahead of time allows the rice to soak up the savory cheese sauce, ensuring every bite is moist and flavorful.

Ingredients

• 1 cup wild rice blend uncooked
• 3 cups fresh broccoli florets
• 1 small yellow onion finely chopped
• 2 cups shredded sharp cheddar cheese
• 1.5 cups vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon garlic powder
• 1/2 cup slivered almonds

Directions

1. 1

   1. Cook the wild rice blend in the vegetable broth according to the package instructions until the grains are tender and have burst open slightly.

2. 2

   2. While the rice is cooking, steam or blanch the broccoli florets for three minutes until they are bright green and slightly tender, then drain immediately.

3. 3

   3. In a medium saucepan, melt the butter over medium heat and sauté the chopped onion until it is translucent and sweet.

4. 4

   4. Whisk in the flour to create a light roux, cooking for one minute before slowly adding the heavy cream while whisking to avoid lumps.

5. 5

   5. Remove the saucepan from the heat and stir in half of the shredded cheddar cheese and the garlic powder until the sauce is smooth.

6. 6

   6. In a large bowl, combine the cooked rice, blanched broccoli, and the cheese sauce, folding gently to ensure the broccoli stays intact.

7. 7

   7. Transfer the mixture into a greased baking dish and top with the remaining shredded cheddar cheese and the slivered almonds.

8. 8

   8. The slivered almonds will provide a crucial crunch and toasted flavor that elevates the dish above the standard cracker-topped versions.

9. 9

   9. If making ahead, refrigerate for up to twenty-four hours; when ready to cook, bake at 350 degrees Fahrenheit for twenty-five minutes.

10. 10

    10. Serve hot, ensuring each portion includes a good mix of the toasted almonds and the creamy, cheese-laden rice and broccoli.

Sunrise Sausage and Sourdough Strata

A strata is a savory bread pudding that is the ultimate make-ahead breakfast solution, as it requires at least several hours of soaking to achieve its signature texture. This version uses tangy sourdough bread, which holds its structure against the egg custard, and savory breakfast sausage for a punch of protein. The custard is infused with herbs and plenty of cheese, creating a soufflé-like consistency that is light yet incredibly satisfying. Because it must be prepared the night before, it is the perfect choice for holiday mornings or brunch parties where the cook wants to enjoy the company rather than stand over the stove. It is a beautiful, puffed-up dish that makes a dramatic presentation when pulled fresh from the oven.

Ingredients

• 1 pound breakfast sausage
• 1 loaf sourdough bread cubed
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded gruyere or swiss cheese
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 cup chopped green onions
• 1/4 teaspoon nutmeg

Directions

1. 1

   1. In a large skillet, cook the breakfast sausage over medium heat until it is fully browned and crumbled into small, bite-sized pieces.

2. 2

   2. Cut the sourdough bread into one-inch cubes and place them in a large, well-greased 9 by 13 inch baking dish.

3. 3

   3. Scatter the cooked sausage and the chopped green onions over the bread cubes, tossing them slightly to distribute the ingredients evenly.

4. 4

   4. In a large mixing bowl, whisk together the eggs, milk, heavy cream, dry mustard, salt, and nutmeg until the mixture is completely homogeneous.

5. 5

   5. Pour the egg mixture over the bread and sausage in the baking dish, ensuring that every single piece of bread is moistened by the liquid.

6. 6

   6. Use a spatula to press down on the bread cubes, forcing them to submerge and soak up the egg custard more effectively.

7. 7

   7. Sprinkle the shredded gruyere cheese evenly over the top, which will create a savory, nutty crust as the strata bakes.

8. 8

   8. Cover the dish with plastic wrap and refrigerate for at least four hours, though overnight is highly recommended for the best texture.

9. 9

   9. When ready to bake, remove the dish from the refrigerator and let it sit at room temperature for twenty minutes while the oven preheats to 350 degrees.

10. 10

    10. Bake for forty-five to fifty-five minutes until the strata has puffed up significantly and the center is set and no longer jiggles.

Hearthside Baked Ziti with Marinara

Baked Ziti is often referred to as the 'lazy lasagna' because it offers all the same comforting flavors without the labor-intensive layering process. This recipe focuses on high-quality ingredients like whole-milk galbani cheese and a slow-simmered marinara to create a dish that tastes like it came from a professional Italian kitchen. The ziti pasta tubes act as little vessels, trapping the sauce and melted cheese inside for a burst of flavor in every mouthful. It is a fantastic option for large gatherings because it is easy to scale up and remains delicious even after being reheated. The key to a perfect baked ziti is undercooking the pasta slightly before baking so it retains a firm bite after its time in the oven.

Ingredients

• 1 pound ziti pasta
• 3 cups marinara sauce
• 15 ounces ricotta cheese
• 1 pound mozzarella cheese shredded
• 1/2 cup grated parmesan cheese
• 1 large egg
• 2 tablespoons fresh parsley chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes

Directions

1. 1

   1. Boil a large pot of water and cook the ziti pasta for about three minutes less than the 'al dente' time listed on the box.

2. 2

   2. Drain the pasta and rinse it briefly with cool water to stop the cooking process, then set it aside in a large mixing bowl.

3. 3

   3. In a medium bowl, stir together the ricotta cheese, the egg, half of the mozzarella, and the chopped parsley until well combined.

4. 4

   4. Add the marinara sauce and the ricotta mixture to the bowl of cooked ziti, tossing everything together until the pasta is thoroughly coated.

5. 5

   5. Season the mixture with Italian seasoning and a pinch of red pepper flakes for a very subtle heat that enhances the tomato flavor.

6. 6

   6. Transfer half of the pasta mixture into a large baking dish, then sprinkle with a layer of mozzarella and parmesan cheeses.

7. 7

   7. Top with the remaining pasta mixture and the rest of the cheese, ensuring a thick layer of mozzarella covers the entire surface.

8. 8

   8. If you are making this ahead, cover the dish with foil and keep it in the refrigerator until you are ready to heat it through.

9. 9

   9. Bake at 375 degrees Fahrenheit for thirty minutes if fresh, or forty-five minutes if chilled, until the cheese is bubbly and starting to brown.

10. 10

    10. Let the dish rest for five minutes before serving to allow the sauce to thicken slightly and the cheese to set.

Lone Star King Ranch Chicken Casserole

The King Ranch Chicken Casserole is a legendary Texas dish that is as much a part of the local culture as barbecue and chili. Named after one of the largest ranches in the world, this casserole is a decadent mix of shredded chicken, corn tortillas, and a creamy, spicy sauce made with tomatoes and green chilies. It is often described as a 'Tex-Mex lasagna' because of its layered structure and bold, zesty flavor profile. The use of cream of mushroom and cream of chicken soups creates a signature richness that is balanced by the sharp tang of cheddar cheese and the slight heat from the chilies. This dish is a crowd-pleaser that is frequently requested at potlucks and family reunions across the Southwest.

Ingredients

• 1 rotisserie chicken shredded
• 12 corn tortillas torn into pieces
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can Ro-Tel tomatoes and chilies
• 1 small onion chopped
• 1 bell pepper chopped
• 2 cups shredded sharp cheddar cheese
• 1 tablespoon chili powder
• 1/2 cup chicken broth

Directions

1. 1

   1. Remove the skin and bones from a rotisserie chicken and shred the meat into small pieces, yielding about four cups of chicken.

2. 2

   2. In a large skillet, sauté the chopped onion and bell pepper until they are soft and fragrant, which takes about five to seven minutes.

3. 3

   3. In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, and the can of tomatoes and chilies.

4. 4

   4. Stir the sautéed vegetables and the shredded chicken into the soup mixture, adding a tablespoon of chili powder for an authentic Texas kick.

5. 5

   5. Grease a large baking dish and place a layer of the torn corn tortillas at the bottom, creating a rustic base for the filling.

6. 6

   6. Spread half of the chicken and sauce mixture over the tortillas, followed by a generous layer of shredded sharp cheddar cheese.

7. 7

   7. Repeat the layers once more, ending with a final, thick coating of cheese that will melt into a beautiful golden crust.

8. 8

   8. This casserole is even better if left to sit in the refrigerator for several hours, allowing the tortillas to soften and absorb the flavors.

9. 9

   9. Bake in a preheated oven at 350 degrees Fahrenheit for thirty to forty minutes until the edges are golden and the center is piping hot.

10. 10

    10. Serve with a dollop of sour cream or a sprinkle of fresh cilantro to balance the rich, savory flavors of the cheese and sauce.

Mediterranean Eggplant and Beef Moussaka

Moussaka is a majestic dish that serves as the centerpiece of Greek culinary tradition, featuring layers of fried eggplant, spiced ground meat, and a thick topping of béchamel sauce. This recipe uses a mixture of ground beef and aromatic spices like cinnamon and allspice to create a flavor profile that is uniquely Mediterranean. The béchamel sauce is enriched with egg yolks and cheese, resulting in a custard-like topping that becomes beautifully bronzed in the oven. While it requires a bit more effort to prepare the individual components, the result is a sophisticated and deeply flavorful casserole that freezes and reheats exceptionally well. It is a dish that tells a story of cultural exchange and the timeless appeal of slow-cooked, layered comfort food.

Ingredients

• 2 large eggplants sliced
• 1 pound ground beef
• 1 large onion chopped
• 2 cloves garlic minced
• 1 can crushed tomatoes
• 1/2 teaspoon ground cinnamon
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups whole milk
• 2 egg yolks
• 1 cup grated kefalotyri or parmesan cheese

Directions

1. 1

   1. Slice the eggplants into rounds, salt them heavily, and let them sit for thirty minutes to draw out the bitter moisture before rinsing and patting dry.

2. 2

   2. Lightly brush the eggplant slices with olive oil and roast them in the oven at 400 degrees Fahrenheit until they are tender and slightly browned.

3. 3

   3. In a large pan, brown the ground beef with the onion and garlic, then stir in the crushed tomatoes and the cinnamon to create the meat sauce.

4. 4

   4. Simmer the meat sauce for twenty minutes until the liquid has reduced and the mixture is thick enough to hold its shape when layered.

5. 5

   5. To make the béchamel, melt the butter in a saucepan, whisk in the flour, and then gradually add the milk while whisking until the sauce thickens.

6. 6

   6. Remove the béchamel from the heat and quickly whisk in the egg yolks and half of the grated cheese to create a rich, yellow custard.

7. 7

   7. In a deep baking dish, layer half of the roasted eggplant slices, followed by the entire meat sauce mixture, then the remaining eggplant.

8. 8

   8. Pour the thick béchamel sauce over the top layer of eggplant, smoothing it out to the edges to seal in the moisture of the meat below.

9. 9

   9. Sprinkle the remaining grated cheese over the top and bake at 350 degrees Fahrenheit for forty-five minutes until the topping is a deep golden brown.

10. 10

    10. Crucially, let the moussaka rest for at least twenty minutes before slicing so the layers remain distinct and the custard topping sets firmly.