Say the word “casserole” and it’s often a heavy and rich meal that comes to mind. However, that’s just one definition of the dish. Casseroles can be healthy, too. Pack them with vegetables, load them with good things like whole grains and lean protein, and casseroles become a nutritious choice at the dinner table. Here are 10 recipes that prove it.
This cheesy casserole is packed with protein thanks to a mix of chicken, black beans, Greek yogurt, and quinoa tucked inside. If you can’t find a can of fire-roasted tomatoes, regular diced tomatoes work just as well.
By opting for low-fat milk, a bit of butter, and still plenty of cheese, this healthy take on broccoli casserole is no less satisfying. Give it a try with cauliflower, too, if you like.
To make this tuna noodle casserole even more nutritious, try using whole wheat dried pasta instead of regular dried pasta. It will add fiber and extra vitamins and minerals.
While the corn chips for this fun casserole are optional, they add great salty crunch to every bite. You could also use crushed tortilla chips, though, if you have a bag opened.
Opting for spaghetti squash instead of regular spaghetti makes this casserole a friendly choice for those following a low-carb diet. However, just about everyone will enjoy how cheesy and comforting it is.
While this casserole calls for ground beef, you could also make it with ground turkey or ground chicken. Or leave the meat out completely and try swapping in black beans for a vegetarian take.
There is a lot of room for adaptations in this recipe. Try using other vegetables like cauliflower and peppers, swap in brown rice, and use whole milk instead of non-dairy milk, if you prefer.
This light and easy casserole comes together without fuss in an oven-safe skillet. Serve it with a simple green salad and dinner couldn’t be easier.
Replace pasta with cauliflower florets and you have a gluten-free, vegetable-heavy twist on macaroni and cheese that’s no less comforting.
This flavorful casserole can be prepared up until the point of baking and frozen for up to two months. Just let it thaw in the fridge overnight and bake as directed.
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