9 Kid-Friendly Casserole Recipes That Are Parent-Approved

Casseroles are a parent's best friend when it comes to getting your kids to eat a well-balanced and nutritious meal. Whether it's a warm and bubbly mac and cheese or a yummy chicken and rice casserole, try these kid-friendly casseroles that are parent-approved. 

Ingredients

• 12 ounces macaroni noodles, cooked and drained
• 1½ cups Canadian bacon, cut into bite-sized pieces
• 2 cups cooked green peas
• 2 10-ounce cans of condensed cream of cheddar soup
• ½ cup milk
• ¼ cup butter, melted
• Salt and pepper to taste
• 2 cups cheddar cheese
• 1 teaspoon onion powder
• 1 teaspoon dry mustard powder
• ½ cup parmesan cheese

Instructions

1. Preheat the oven to 350°F.
2. Cook macaroni according to the package instructions.
3. Stir in the Canadian bacon, peas, soup, milk, butter, seasonings, parmesan cheese, and 1 cup of the cheddar cheese.
4. Place the mixture into a greased 9 x 13-inch baking dish.
5. Top with the remaining cheddar cheese.
6. Bake casserole for 20 minutes, until bubbly.

Ingredients

• 1 pound bulk breakfast sausage
• 1 onion, peeled and chopped
• 1 red bell pepper, peeled and chopped
• 12 eggs, beaten
• 1 cup whole milk
• ½ teaspoon salt
• black pepper to taste
• 2 cups shredded cheddar cheese

Instructions

1. Preheat the oven to 350°F. Spray a 9x13" baking dish with nonstick cooking spray.
2. In a skillet, cook the sausage on medium-high, crumbling as you cook. Cook until browned, about five minutes.
3. Add the onions and red pepper and continue cooking until the vegetables are soft, 2-3 minutes more.
4. Pour the sausage and veggie mixture into the bottom of the prepared baking pan, spreading it evenly.
5. In a large bowl, whisk together the eggs, milk, salt, and pepper.
6. Fold in the cheese.
7. Pour over the veggies and sausage. 
8. Bake in the preheated oven until set, about 70 minutes.
9. Let it rest for about 10 minutes to firm up, then cut into squares to serve. 

Ingredients

• 1 pound ground beef
• 1 red onion, peeled and chopped
• 1 green bell pepper, seeds and ribs removed and chopped
• 1 packet of taco seasoning
• ¼ cup of water
• 1 (15-ounce) can of corn, drained
• 1 (16-ounce) jar of salsa
• 2 cups grated pepper Jack cheese
• 1 cup crushed corn tortilla chips

Instructions

1. Preheat your oven to 350°F.
2. In a large skillet on medium-high heat, cook the ground beef, crumbling as you do. Cook until browned, 5 to 7 minutes.
3. Add the onion and bell pepper. Cook until the vegetables are soft, about three minutes more.
4. Add the taco seasoning and water. Stir to mix and simmer for three minutes, stirring occasionally.
5. Stir in the corn and salsa. Cook, stirring, for two minutes more.
6. Pour into a 9-inch square baking dish. Top with the cheese.
7. Bake in the preheated oven until the cheese is bubbly, about 45 minutes.
8. Top with the crushed tortilla chips.

Ingredients

• 1 pound bulk Italian sausage
• 2 (15-ounce) containers ricotta cheese
• 2 (7-ounce) containers of prepared pesto
• 2 (24-ounce) jars of tomato sauce or your favorite red pasta sauce
• 1 (8-ounce) package no-boil lasagna noodles
• 4 cups shredded Swiss cheese

Instructions

1. Preheat your oven to 350°F.
2. In a large skillet, cook the sausage on medium-high, crumbling as you cook, until it's browned, about 5 minutes. Set aside.
3. In a bowl, combine the ricotta cheese and the pesto, mixing thoroughly.
4. In a large 9x13" baking dish or lasagna pan, spread about a quarter of the red sauce on the bottom of the pan.
5. Line the bottom of the pan with a single layer of the no-boil noodles.
6. Spoon half of the ricotta and pesto mixture on the top.
7. Sprinkle half of the cooked sausage over the top.
8. Sprinkle with a cup of the shredded cheese.
9. Top with another quarter of the red sauce.
10. Add another layer of noodles, and then the remaining ricotta, the remaining sausage, and another cup of the cheese.
11. Top with a single layer of noodles.
12. Add half of the remaining red sauce, spreading evenly over the top.
13. Spread the remaining shredded cheese on top of the sauce.
14. Cover with foil and bake in the preheated oven for 30 minutes. Uncover and continue cooking in the oven for an additional 30-45 minutes, until the cheese is melted and the casserole is bubbly.

Ingredients

• 2 tablespoons butter or oil
• 1 onion, peeled and chopped
• 8 ounces of mushrooms, sliced
• 8 ounces fresh green beans, halved
• 4 cups chopped cooked chicken meat (no skin) from a rotisserie chicken
• 2 (10.5) ounce cans cream of mushroom soup
• ½ cup water or milk
• ½ teaspoon sea salt
• 4 cups cooked white rice
• 2 cups shredded cheddar cheese

Instructions

1. Preheat your oven to 350°F.
2. In a large skillet, heat the oil on medium-high until it shimmers.
3. Add the onion, mushrooms, and green beans. Cook, stirring occasionally, until the vegetables are soft, 5 to 8 minutes.
4. Add the chicken, salt, soup, and water or milk. Cook, stirring, until it warms through, about three minutes.
5. Stir in the rice. Add the mixture to a 9x13-inch baking dish. Top with the cheese.
6. Bake until the casserole is bubbly, about an hour.

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1 (15-ounce) can corn, drained
• ¼ cup milk
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 cups shredded cheddar cheese
• 1 (32-ounce) bag extra-crispy tater tots 

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, brown the ground beef on medium-high heat, crumbling as you do. It will take about five minutes.
3. When the beef is browned, add the onion and cook, stirring occasionally, until soft, about 3 minutes.
4. Add the soup, corn, milk, garlic powder, salt, and pepper. Cook, stirring, until the mixture simmers.
5. Pour the mixture into a 9x13" baking pan.
6. Sprinkle with the cheese.
7. Place the tater tots in a single layer on top of the casserole.
8. Bake, uncovered, in the preheated oven until the potatoes are browned and crisp and the casserole is bubbly, 40-50 minutes. 

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