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  • Cheesy Ground Beef and Rice Casserole | Oh Sweet Basil

    Cheesy Ground Beef and Rice Casserole | Oh Sweet Basil

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    Picky eaters are going to love this Cheesy Ground Beef and Rice Casserole. Mom called it busy day casserole because it’s a quick and easy dinner.

    Cheesy Ground Beef and Rice Casserole

    Alright, this Cheesy Ground Beef and Rice Casserole recipe is definitely not my norm, but it is who I am and it happens to be a recipe that I get a crazy amount of emails about. I get loads of emails about our fabulous buttermilk pancakes too…have you tried those?! Total comfort food just like this casserole.

    A long time ago (and seriously, check out the picture and you’ll laugh your heart out at how little I knew about food photography), I posted a recipe called Busy Day Casserole and it has been one of my top recipes for years now. It never disappears from the most viewed recipes. In fact, a lot of our hamburger recipe ideas are our top recipes. You can find them all here.

    People love this cheesy ground beef and rice casserole, and while it’s totally simple I know why. This quick and easy dinner idea with ground beef and melted cheese is in fact the cure for all picky eaters. It’s very dependent on you for the seasoning so for picky eaters it’s perfect, but if you want more flavor season it well or add in more vegetables. If you wanted to try something similar, but with chicken, try this cheesy ranch chicken casserole!

    read more: Looking for easy casserole recipes? Try our Pork Chop Casserole with Rice next!

    a purple plate with a fork with a wood handle next to a ground beef and rice casserole full of bits of bright orange carrots and melted colby jack cheese all over the top.

    What’s in This Ground Beef Casserole Recipe?

    The ingredients you’ll need for this ground beef and rice recipe will vary depending on whether you want to make this casserole completely from scratch, semi-homemade, or if you’d rather throw together something really quickly (i.e. use a few shortcuts). 

    If you have the time and energy, I highly recommend making this casserole recipe with ground beef from scratch. Don’t let the longer ingredients list fool you, I bet you already have most of them on hand already!

    To make this cheesy beef and rice casserole completely from scratch, you’ll need some butter, onion, garlic, flour, cream, chicken broth, veggies, cheese, white rice, ground beef, and water. Oh, and salt and pepper, of course! 

    If you’re looking for a simpler hamburger recipe idea, the quicker version of this casserole (which is noted in the recipe card below) uses canned condensed soup, veggies, ground beef, cheese, and rice. Pick whichever version of this beef and rice casserole you have time to make — I know you won’t always have time for the from-scratch version! 

    a white casserole dish with a ground beef, rice and carrot casserole with melted colby jack cheese on top and parsley for garnish. a white casserole dish with a ground beef, rice and carrot casserole with melted colby jack cheese on top and parsley for garnish.

    How to Make Hamburger and Rice Casserole Without Canned Soup

    When you read through the from-scratch recipe for this ground beef casserole, you’ll notice that I use my own mixture for the liquid instead of cream of mushroom soup. You can do either, we just don’t cook with cream of anything soup at our house anymore, but it is what I grew up with, so I wanted you to have all of the versions. 

    • To make this ground beef casserole recipe, you’ll first need to prepare the homemade canned soup. Making a homemade canned soup is actually quite easy. You’ll need some butter, flour for thickening, milk or cream and seasoning to taste. You’re basically making a roux. If you’re making a from scratch canned soup with mushrooms, just add those in too!
    • Start by whisking the melted butter and onion or mushrooms with the flour in a hot pot until it clumps up. Next, add in the liquid and whisk, while boiling until it becomes a thickened creamy sauce. Add in your seasonings and you’ve got condensed soup!
      • We have purposely kept the seasonings in this pretty bland so that it’s kid friendly, so if you want more flavor, this is the time to add it. You could add garlic powder, onion powder, salt and pepper, thyme, basil, oregano, etc.
    • To finish making this casserole recipe, simply combine the soup mixture with the rice, water, browned ground beef, and veggies in a greased baking dish.
    • Place the baking dish in a preheated oven and bake for around 90 minutes, then top with cheese and return to the oven until the cheese has melted. 
    a wooden spoon scooping a ground beef, rice and carrots casserole with melted cheese on the topa wooden spoon scooping a ground beef, rice and carrots casserole with melted cheese on the top

    What Rice to Use in Casseroles?

    Long grain, white rice is the best rice to use in casseroles as it doesn’t become sticky or mushy when baked. You cannot use quick rice (Minute Rice) in this ground beef casserole unless you adjust the liquid according to package directions and cook the carrots completely before mixing it all together.

    Can I Use Brown Rice?

    Yes, but I honestly have never tried it. Brown rice soaks up a lot more liquid and will need longer to cook. I’d add an additional 1/2 cup of water and probably another 1/2 hour of cooking time.

    What Vegetables are Good in a Casserole?

    This Cheesy Ground Beef and Rice Casserole is a great casserole to add any veggies you’d like, but we recommend broccoli, peas, corn or even green beans.

    A dark purple plate with a wooden handled fork sitting next to a scoop of cheesy ground beef and rice casserole with carrots and a little parsley chopped up as garnish on top.A dark purple plate with a wooden handled fork sitting next to a scoop of cheesy ground beef and rice casserole with carrots and a little parsley chopped up as garnish on top.

    Do I Need to Cover a Casserole with Foil?

    This Cheesy Ground Beef and Rice Casserole does not need to be covered with foil to bake. I know it seems like it will, especially as you see that rice start to cook, but it’s just fine as is. In fact I really like the top and sides to get a very slight crispness as it adds so much flavor and texture to this hamburger rice casserole. You can tent with foil if you can’t resist.

    Why Didn’t My Rice Cook?

    If your casserole finishes cooking and you find yourself asking why didn’t my rice cook in my beef rice casserole, well I’m guessing you used the wrong rice, or your oven didn’t hold a constant heat. There’s plenty of moisture and time, so there’s no reason this casserole wouldn’t bake up perfectly.

    a photo of a white circular ceramic baking dish full of cheesy ground beef and rice caserrole.a photo of a white circular ceramic baking dish full of cheesy ground beef and rice caserrole.

    What Should I Serve with Hamburger and Rice Casserole?

    The beauty of this easy ground beef recipe is that it’s a full meal all by itself. You get carbs from the rice, protein from the beef, and fiber and extra nutrients from the veggies. 

    But if you’re trying to bulk up this meal or have a little extra time on your hands, you may want to consider pairing your serving of beef and rice casserole with a simple salad or sauteed veggies. Really though, you don’t need a side for this recipe! 

    Best Recipes For Picky Eaters

    The cheese is also a little different only because again, we don’t really buy medium cheddar cheese, we usually get Colby Jack and since they are so similar I don’t mind using it, either one will work though. This Cheesy Ground Beef and Rice Casserole is something that even as a food blogger, I totally love to eat and the kids do too. It’s one of the best recipes for picky eaters. It’s something really simple on their little palates and it has cheese which is always a good thing.

    Watch How This is Made…

    Why You Will Love This Recipe

    This recipe doubles perfectly to a 9×13 baking dish if you need to feed a larger crowd.

    We also have recipes on the blog for making this casserole lower carb with cauliflower rice or in the Instant Pot if you need dinner in a hurry. We have also created a Mexican inspired version too!

    Casseroles are pure comfort food and this recipe is no different. It is loved by everyone!

    We provide instructions for making this recipe a variety of ways depending on how much time you have and how “from scratch” you want it to be.

    Storage Tips

    Leftovers of this recipe will keep in the refrigerator in an airtight container for 3-4 days.

    This casserole stores wonderfully in the freezer and it will keep for up to 3 months. Let the casserole cool completely and place in a freezer safe container.

    If the casserole is frozen, allow it to thaw in the fridge overnight (or at least all day) before reheating it in the oven. Place it in a baking dish and reheat at 325 degrees for 15-20 minutes or until hot and bubbly through the middle.

    a photo of a ground beef and rice casserole topped with melted cheese and a large serving spoon digging into the casserole.

    So, to my sweet momma who had to put up with my picky little self, thanks for this delicious Cheesy Ground Beef and Rice Casserole recipe that is feeding people everywhere. I say you’re famous for it now. You didn’t know you’d end up famous did you?

    Super Easy Ground Beef Recipes:

    You can find all of our beef recipes here.

    Servings: 8 servings

    Prep Time: 5 minutes

    Cook Time: 1 hour 30 minutes

    Total Time: 1 hour 35 minutes

    Description

    Picky eaters are going to love this quick and easy dinner. Mom called it busy day casserole but our readers call is cheesy ground beef and rice casserole. 

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    Quick Recipe

    • Heat the oven to 350 degrees and spray an 8×9″ baking dish with nonstick spray.

    • Stir together the soup, rice, water, carrots, and beef.

      1 Can Cream of Mushroom Soup, 1 Cup Long Grain White Rice, 2 Cups Water, 1 Cup Carrots, 1/2-1 lb Ground Beef

    • Place in the baking dish and bake for 90 minutes.

    • Top with cheese slices and bake a few more minutes or until melted.

      Cheddar or Colby Jack Cheese

    Semi Homemade

    • Heat the oven to 350 degrees and grease an 8×9″ baking dish.

    • Whisk together the water, mushroom gravy, and milk.

      2 Cups Water, Pacific Foods Mushroom Gravy, 1/2 Cup Milk

    • Add the mushroom mix, rice, cooked beef and carrots to a bowl and stir to combine.

      1 Cup Long Grain White Rice, 1/2 to 1 lb Ground Beef, 1 Cup Carrots

    • Dump into an 8×9″ baking dish and bake, uncovered for 90 minutes.

    • Add slices of cheese and return to the oven for another couple of minutes or until the cheese is melted.

      Colby Jack or Medium Cheddar Cheese

    From Scratch

    • In a medium pan over medium heat, add the butter and melt.

      3 Tablespoons Unsalted Butter

    • Whisk in the onion, garlic and mushrooms.

      1/4 Cup Onion, 1 Clove Garlic, 1/2 Cup White Button Mushroom

    • Add the flour, whisking continually and cook for 30-60 seconds.

      3 Tablespoons Flour

    • Add the cream and broth and cook until thick.

      1/2 Cup Cream, 1/2 Cup Chicken Broth

    • Season and remove from heat.

      1/4 teaspoon Freshly Ground Black Pepper, Salt

    • Heat the oven to 350 and spray an 8×9″ baking dish with nonstick spray.

    • Place the cream mixture, rice, water, beef and carrots into the dish and stir to combine.

      2 Cups Water, 1/2-1 lb Ground Beef, 1 Cup Long Grain White Rice, 1 Cup Carrots

    • Bake for 90 minutes, add the cheese and bake for a few more minutes or until melted.

      Cheddar or Colby Jack Cheese

    May be reheated in the oven or microwave.
    *The nutritional information is based on the from scratch version of the recipe.

    Serving: 1cup*Calories: 208kcalCarbohydrates: 11gProtein: 7gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 93mgPotassium: 184mgFiber: 1gSugar: 2gVitamin A: 3024IUVitamin C: 2mgCalcium: 29mgIron: 1mg

    Author: Sweet Basil

    Course: 100 + BEST Easy Beef Recipes for Dinner

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  • This Old-School Chicken Casserole Is So Good That I’ve Been Making It for 20 Years

    This Old-School Chicken Casserole Is So Good That I’ve Been Making It for 20 Years

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    It’s a comfort-food classic.
    READ MORE…

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    Patty Catalano

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  • Cheesy Ground Beef and Potato Casserole [+Video] – Oh Sweet Basil

    Cheesy Ground Beef and Potato Casserole [+Video] – Oh Sweet Basil

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    Casseroles are such a great dinner option! This cheesy ground beef and potato casserole is creamy, comforting and perfect for a busy day.

    We had received so many messages about our readers making our mega viral busy day casserole with potatoes instead of rice that I just had to try it for myself. This casserole is full of creamy potatoes, seasoned ground beef and melted cheese for days.

    We are giving you two versions of this recipe…a quick version with cream of mushroom soup and a totally made from scratch version where you make the creamy sauce yourself. You can choose whatever you have time for!

    Now if you force me to choose between the rice version and the potato version of this casserole, I will have to give the slightest edge to the original rice version. It’s probably nostalgia for me, but I just like it a little better. This potato version is pure comfort food and it reminded me of camping and eating a tinfoil dinner. It tastes so similar!

    a photo of a rectangular baking dish full of hamburger potato casserole topped with melted cheese

    What Ingredients Go in Cheesy Hamburger Potato Casserole?

    For the quick version, you’ll only need 7 simple ingredients. For the homemade version, you’ll need a few more ingredients to make the cream of mushroom soup from scratch, but all the ingredients are easy to find. Here is what you will need for both versions:

    Quick Version

    • Cream of Mushroom Soup, Russet Potatoes, Milk, Carrots, Ground Beef, Onion, and Cheese (Cheddar or Colby Jack)

    From Scratch Version

    • Sauce: Butter, Onion, Garlic, Mushrooms, Flour, Cream, Chicken Broth, Pepper, Salt, and Milk
    • Casserole: Ground Beef, Salt, Garlic Powder, Onion, Carrots, Cheese (Cheddar or Colby Jack), and Russet Potatoes

    PRO TIP: You can also make this recipe with frozen hash browns to make it even easier!

    The measurements of all the ingredients can be found in the recipe card at the end of the post. Keep scrolling to see all the details!

    a photo of a square baking dish full cooked cubed potatoes, ground beef and sliced carrots in a creamy sauce.

    What Potato is Best to Use?

    We prefer Russet potatoes in this recipe. They are starchy and soak up a lot of the flavors of the ground beef, carrots and creamy sauce. You could honestly use any potato you want and it would be great!

    How to Make Ground Beef Casserole with Potatoes

    Like I said earlier, you can do whichever version of the recipe you want. Obviously the from scratch version requires more ingredients, but when all is said and done, it probably only adds an extra 10 or 15 minutes to the recipe.

    Quick Version

    1. Prep: preheat the oven and spray the baking dish
    2. Cook: brown the beef with the onions in a large skillet and drain any excess grease
    3. Combine: stir all the ingredients (except cheese) together and pour into the prepared baking dish
    4. Bake: cover the baking dish with foil and bake, add cheese at the end and bake until melted

    From Scratch Version

    1. Sauté: melt the butter in a skillet on the stove top and add the onions, garlic and mushrooms and cook until tender
    2. Roux: add the flour and stir to make a roux and then add the cream and broth, stirring until thick and season to taste with salt and pepper
    3. Cook: in a separate pan, brown the beef and onions and drain any excess grease
    4. Prep: preheat the oven and spray a square baking dish
    5. Combine: add all the ingredients (minus the cheese) into the casserole dish and stir to combine
    6. Bake: cover the dish with foil and bake, add the cheese for the last few minutes and bake until melted
      • Optional: Sprinkle some fresh thyme or fresh topped parsley on top for an extra pop of flavor!

    The complete instructions can be found in the recipe card at the end of this post.

    a photo of a white square baking dish filled with cheesy ground beef and potato casserole topped with melted cheese

    How to Know When Hamburger Meat is Cooked

    Ground beef should have an internal temperature of 160 degrees which you can’t really check in ground beef with a meat thermometer. So here are a few tips for cooking ground beef…use a meat chopper to break down the ground beef in to similar sized chunks so that they cook evenly. Make sure that no pink color is visible. It will take about 7-10 minutes to completely cook a pound of ground beef on the stove top.

    The good news with this recipe is that if for some reason the ground beef doesn’t get totally cooked through on the stove top, it will cook for sure in the oven as the casserole bakes.

    Variations and Add-ins

    If you don’t have cream of mushroom soup, you can use cream of chicken, cream of celery or cream of potato soup.

    You can also use whatever cheese your family loves. We love the flavor of a good cheddar cheese or a colby jack cheese. If you want a little heat, use pepper jack! If you want a little Mexican flare, use monterey jack. It’s really up to you!

    Feel free to add in more vegetables or swap the carrots for peas, broccoli, green beans, corn, etc. It’s totally customizable!

    a photo of a square casserole dish full of cheesy ground beef and potatoes casserole

    What to Eat with Ground Beef Potato Casserole

    This hearty ground beef casserole can stand on its own for dinner since it has protein and vegetables all in the one dish. If you want a little extra, here are some great side dish options…

    What I Love About This Recipe

    There are so many reasons to love this recipe, so here are a few:

    Easy: The ingredients are simple to find. The recipe is easy to execute.

    Family Friendly: All of the ingredients are kid friendly and adult approved. The whole family will love it!

    Budget Friendly: All the ingredients are inexpensive so you can have dinner on the table without breaking the bank.

    Flexible: If you’re tight on time, you can use the quick version of the recipe, and if you want to make the whole recipe from scratch, we have that option for you too!

    Make Ahead: You can make all of this recipe ahead of time and just combine everything right before baking. Peel and dice the potatoes and set them in a pot of water to keep them from turning brown. Brown the meat and make the sauce. Then combine everything right before baking and bake as written in the instructions.

    Storage Tips

    Store leftovers in the refrigerator in an airtight container. They will keep for up to 5 days. To reheat leftovers, just zap them in the microwave for a minute or two.

    This recipe also freezes really well. Let it cool completely then store in a freezer safe container. It will keep in the refrigerator for up to 3 months.

    a photo of a plate of cheesy ground beef and potato casserole with two forks sitting next to it.a photo of a plate of cheesy ground beef and potato casserole with two forks sitting next to it.

    Cheesy and easy ground beef and potato casserole needs to be added to your list of go-to family friendly casserole recipes for those busy weeknights! It will win over your picky eaters and the flavors are so comforting and satisfying!

    More Easy Ground Beef Recipes:

    Servings: 8 servings

    Prep Time: 5 minutes

    Cook Time: 1 hour 30 minutes

    Total Time: 1 hour 35 minutes

    Description

    Casseroles are such a great dinner option! This cheesy ground beef and potato casserole is creamy, comforting and perfect for a busy day.

    Prevent your screen from going dark

    Quick Recipe

    • Heat the oven to 350 degrees and spray an 8×8″ baking dish with nonstick spray.

    • Over medium heat, brown the beef and onions until cooked through. Drain the grease.

      1 lb Ground Beef, 1/2 Onion

    • Stir together the soup, seasonings, potatoes, milk, carrots, and beef with onions in a 8×8″ dish.

      1 Can Cream of Mushroom Soup, 2 Russet Potatoes, 1 Cup Milk, 1 Cup Carrots, 1/4 teaspoon Salt, 1/4 teaspoon Garlic Powder

    • Bake for 60 minutes, remove the foil, add the cheese and bake for a few more minutes or until melted.

      Cheddar or Colby Jack Cheese

    From Scratch

    • In a medium pan over medium heat, add the butter and melt.

      3 Tablespoons Unsalted Butter

    • Whisk in the onion, garlic and mushrooms.

      1/4 Cup Onion, 1 Clove Garlic, 1/2 Cup White Button Mushroom

    • Add the flour, whisking continually and cook for 30-60 seconds.

      3 Tablespoons Flour

    • Add the cream and broth and cook until thick.

      1/2 Cup Cream, 1/2 Cup Chicken Broth

    • Season and remove from heat.

      1/4 teaspoon Freshly Ground Black Pepper, 1-2 teaspoons Salt

    • Over medium heat, brown the beef and onions until cooked through. Drain the grease.

      1 lb Ground Beef, 1/2 Onion

    • Heat the oven to 350 degrees and spray an 8×8″ baking dish with nonstick spray.

    • Place the cream mixture, potatoes, milk, beef and onions and carrots into the dish and stir to combine. Cover with foil.

      1 Cup Milk, 1 Cup Carrots, 2 Russet Potatoes

    • Bake for 60 minutes, remove the foil, add the cheese and bake for a few more minutes or until melted.

      Cheddar or Colby Jack Cheese

    May be reheated in the oven or microwave.

    Serving: 0.5cupCalories: 370kcalCarbohydrates: 12gProtein: 17gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 92mgSodium: 291mgPotassium: 696mgFiber: 2gSugar: 4gVitamin A: 8394IUVitamin C: 4mgCalcium: 100mgIron: 2mg

    Author: Sweet Basil

    Course: 100 + BEST Easy Beef Recipes for Dinner

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  • Eggless Ricotta Stuffed Shells

    Eggless Ricotta Stuffed Shells

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    These Eggless Ricotta Stuffed Shells are not only simple, but they are delicious! Jumbo pasta shells stuffed with tons of cheese, topped with marinara, and baked to bubbly goodness. This vegetarian dinner is ready in 45 minutes or less!

    Eggless Ricotta Stuffed Shells: A Culinary Hug in Every Bite!

    Regarding family favorite meals, Italian dishes are often at the top of the list. Eggless Ricotta Stuffed Shells are no exception. My eggless version of this classic dish is easy, cheesy, and so delicious!

    How does this sound? Jumbo pasta shells stuffed with ricotta, mozzarella, and parmesan cheese. Topped with homemade marinara and baked until tender and gooey. Served with fresh basil! We love it so much that I also have a fall version…check out my Eggless Pumpkin Ricotta Stuffed Shells!

    This dish is sure to be a hit at your dinner table, too.

    Why I Love This Recipe

    • Easy & Quick: When it comes to weeknight dinners, the easier, the better, am I right? Most of us don’t have hours to spend creating gourmet meals that, let’s be honest, our kids probably will only pick at. And this dinner is ready in 45 minutes or less
    • Vegetarian: For our plant-based food enthusiasts, rejoice! This recipe is entirely vegetarian, proving that you don’t need meat to create a dish that’s rich in taste and satisfaction.
    • Make-Ahead Friendly: Eggless Ricotta Stuffed Shells are not only simple, but they are also a great make-ahead meal! You can prepare it and put it in the refrigerator until you’re ready to finish it, or you can even freeze it sans the sauce for a hectic night. Keep reading to find out exactly how to do either of these options.
    • Simple Ingredients: Gather around pantry staples and a few fresh ingredients, and you’re all set! The simplicity of this recipe doesn’t compromise on flavor. It’s a testament to the beauty of uncomplicated, quality components coming together in harmony.
    • Satisfying: Craving a hearty, satisfying meal? Look no further. These stuffed shells are a culinary hug on a plate. Perfect for weeknight dinners or when you need a comforting dish to lift your spirits.
    • Kids-Friendly: Say goodbye to dinner dilemmas! These Eggless Ricotta Stuffed Shells are not just a treat for adults but a hit with the little ones, too. The pasta shells act as cozy blankets for the cheesy goodness inside, making it a family-friendly favorite that even the pickiest eaters won’t be able to resist.

    Ingredients You’ll Need

    Scroll down to the complete recipe for the full list of amounts needed for Eggless Ricotta Stuffed Shells. You’ll need:

    Eggless Ricotta Stuffed Shells ingredients
    • Jumbo pasta shells (about 1 box of 12 oz – 340 g)
    • Olive oil
    • Whole milk ricotta cheese
    • Mozzarella cheese
    • Garlic
    • Pecorino romano or parmesan cheese
    • All-purpose flour
    • Dried parsley
    • Dried basil
    • Dried oregano
    • Kosher salt
    • Black pepper
    • Marinara sauce
    • Fresh basil chopped (optional)

    Step By Step Recipe Photo Tutorial

    1 – Cook the jumbo pasta shells until al dente

    Cook pasta shells according to package directions. Drain and drizzle with a little extra virgin olive oil. 

    How to Make Eggless Ricotta Stuffed Shells step 1
    How to Make Eggless Ricotta Stuffed Shells step 2

    2 – Combine the eggless ricotta cheese filling

    Place the ricotta, 1 cup mozzarella cheese, garlic, pecorino or parmesan, flour, parsley, basil, oregano, salt, and pepper in a bowl and mix until well combined.

    How to Make Eggless Ricotta Stuffed Shells step 3
    How to Make Eggless Ricotta Stuffed Shells step 4

    3 – Stuff your cooked shells with the cheese filling

    To simplify this process, try piping it in rather than stuffing it by hand. Scroll down to the quick tips for more details.

    How to Make Eggless Ricotta Stuffed Shells step 5
    How to Make Eggless Ricotta Stuffed Shells step 6
    How to Make Eggless Ricotta Stuffed Shells step 7
    How to Make Eggless Ricotta Stuffed Shells step 8

    4 – Assemble & Bake

    • Pour the marinara sauce on the bottom.
    • Fill each shell with the ricotta mixture.
    • Arrange shells in baking dishes.
    • Sprinkle the remaining mozzarella cheese on top, cover with foil, and bake!
    How to Make Eggless Ricotta Stuffed Shells step 9
    How to Make Eggless Ricotta Stuffed Shells step 10
    How to Make Eggless Ricotta Stuffed Shells step 11
    How to Make Eggless Ricotta Stuffed Shells step 12
    How to Make Eggless Ricotta Stuffed Shells step 13

    Quick Tips for Eggless Ricotta Stuffed Shells

    • Depending on the brand, a 12oz box of jumbo pasta shells contains approximately 25-30 shells. Cook a couple of extra shells in case a few shells break or tear while the pasta cooks.
    • Once shells are cooked to al dente, drain the hot water, then fill the pot with cold water. This stops the cooking process and keeps the pasta from sticking together.
    • To easily stuff the cooked pasta shells, Place the cheese stuffing mixture in a large zip-top bag or a piping bag, cut the tip of the bag off, and then stuff the cheese into your shells — It couldn’t be easier or more mess-free!
    • Add spinach (about two cups) to the ricotta filling for extra nutrition if desired. See recipe notes for details.
    • To save some time, you can use store-bought marinara sauce. But if you have a homemade sauce that your family loves, that works just as well!
    Eggless Ricotta Stuffed Shells in a white casserole with chopped basil

    Storing & Freezing Instructions

    To store leftovers, tightly cover the shells in the refrigerator for up to three days.

    To freeze, simply cook the shells and stuff them. Do not cover in marinara! Place the complete shells on a tray and freeze completely. Once completely frozen, place the shells in a large zip-top freezer bag and freeze for up to two months. Don’t forget to label your freezer bag with the date you froze the shells and what is in it!

    Ready to eat your frozen pasta shells?  Add your marinara to a baking dish. Place the frozen shells on top and add more marinara sauce on top, if desired.  Bake at 375º F, covered with aluminum foil for 30 minutes. Then remove the foil and bake until the cheese is lightly browned and bubbly.

    To reheat, warm small portions in the microwave or oven until roll-ups are heated and the cheese melts.

    Eggless Ricotta Stuffed Shells in a white casserole in a serving spoon

    Frequently Asked Questions

    What pasta brand does not contain eggs?

    My favorite egg-free pasta brands are 365 Whole Foods, Colavita, and DeCecco.  Walmart and Wegman’s brands generally do not contain eggs either; however, I highly recommend checking labels all the time because, once in a while, they’re in a shared facility. For this recipe, I used Wegman’s Jumbo Pasta Shells. 

    How can I reheat leftovers?

    I recommend using the microwave for a small portion, or the oven if you are reheating the whole casserole.

    Can I prepare the filling in advance?

    Certainly! Mix up the ricotta filling a day ahead and refrigerate until ready to use.

    Can I use gluten-free pasta?

    Absolutely! Choose your favorite gluten-free pasta to make this recipe suitable for those with dietary restrictions.

    Eggless Ricotta Stuffed Shells on a plate showing creamy filling

    More Recipes You’ll Love

    Recipe Card 📖

    Eggless Ricotta Stuffed Shells in a white casserole

    Eggless Ricotta Stuffed Shells

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These Eggless Ricotta Stuffed Shells are not only simple, but they are delicious! Jumbo pasta shells stuffed with tons of cheese, topped with marinara and baked to bubbly goodness. This vegetarian dinner is ready in 45 minutes or less!

    Prep Time 15 minutes

    Cook Time 30 minutes

    Total Time 45 minutes

    Servings 6 servings (5 stuffed shell per serving)

    Instructions 

    • Preheat oven to 350º F (180º C).

    • Cook pasta shells according to package directions (do not overcook – cook just until al dente). Drain, rinse with cold water, and then drizzle with a little extra virgin olive oil. Set aside.

    • Place the ricotta, 1 cup mozzarella cheese, garlic, pecorino or parmesan, flour, parsley, basil, oregano, salt, and pepper in a bowl and mix until well combined.

    • Pour the marinara sauce on the bottom of a 9×13 baking dish. Note: you can also add half of the marinara sauce on the bottom of the dish and the other half over the stuffed shells.

    • Fill each shell with the ricotta mixture. Arrange shells in baking dishes. Sprinkle the remaining cup of mozzarella cheese on top.

    • Cover with aluminum foil and bake for 25 – 30 minutes. Remove foil and broil for 2-4 minutes until cheese is lightly browned and bubbly. Remove from the oven and garnish with fresh basil to serve.

      Jumbo Shells: A 12 oz box of jumbo pasta shells contains approximately 25-30 shells.; depends on the brand you are using. What pasta brand does not contain eggs? My favorite egg-free pasta brands are 365 Whole Foods, Colavita, and DeCecco.  Walmart and Wegman’s brands generally do not contain eggs either; however, I highly recommend checking labels all the time because, once in a while, they’re in a shared facility. For this recipe, I used Wegman’s Jumbo Pasta Shells.  Spinach: If desired, can add 2 cups of fresh or frozen spinach to the ricotta filling. If using fresh, steam or sauté just until wilted, squeeze dry with paper towels and chop. If using frozen, thaw it out first and drain, then dab dry with paper towels and add it to the ricotta mixture. To store leftovers, tightly cover the shells in the refrigerator for up to three days. To Freeze, simply cook the shells and stuff them. Do not cover in marinara! Place the complete shells on a tray and freeze completely. Once completely frozen, place the shells in a large zip-top freezer bag and freeze for up to two months. Don’t forget to label your freezer bag with the date you froze the shells and what is in it! Ready to eat your frozen pasta shells?  Add your marinara to a baking dish. Place the frozen shells on top and add more marinara sauce on top, if desired.  Bake at 375º F, covered with aluminum foil for 30 minutes. Then remove the foil and bake until the cheese is lightly browned and bubbly. To Reheat: Warm small portions in the microwave or oven until it’s heated and the cheese melts. Quick Tips for Eggless Ricotta Stuffed Shells
    • Depending on the brand, a 12oz box of jumbo pasta shells contains approximately 25-30 shells. Cook a couple of extra shells in case a few shells break or tear while the pasta cooks.
    • Once shells are cooked to al dente, drain the hot water, then fill the pot with cold water. This stops the cooking process and keeps the pasta from sticking together.
    • To easily stuff the cooked pasta shells, Place the cheese stuffing mixture in a large zip-top bag or a piping bag, cut the tip of the bag off, and then stuff the cheese into your shells — It couldn’t be easier or more mess-free!
    • If desired, add spinach (about two cups) to the ricotta filling for extra nutrition. See the recipe notes above for details.
    • To save some time, you can use store-bought marinara sauce. But if you have a homemade sauce that your family loves, that works just as well!
      ★ Did you make this recipe? Don’t forget to give it a star rating below!   Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

    Nutrition

    Calories: 701kcalCarbohydrates: 57gProtein: 38gFat: 36gSaturated Fat: 20gCholesterol: 112mgSodium: 1528mgPotassium: 742mgFiber: 4gSugar: 8gVitamin A: 1561IUVitamin C: 9mgCalcium: 637mgIron: 3mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Main Course

    Cuisine Italian

    Calories 701

    Keyword dinner easy eggfree Eggless pasta ricotta stuffedshells


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    Oriana Romero
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  • My “Dump Chicken Pot Pie” Is the Easiest Dinner You'll Ever Make (Only 4 Ingredients!)

    My “Dump Chicken Pot Pie” Is the Easiest Dinner You'll Ever Make (Only 4 Ingredients!)

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    Rachel PerlmutterCulinary Producer

    Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.

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    Rachel Perlmutter

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  • This “Chicken Pot Pie” Casserole Is So Good, Your Friends Will Demand the Recipe

    This “Chicken Pot Pie” Casserole Is So Good, Your Friends Will Demand the Recipe

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    Store-bought biscuits for the win.
    READ MORE…

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    Patty Catalano

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  • The 6-Ingredient Breakfast Casserole I Make Every Christmas

    The 6-Ingredient Breakfast Casserole I Make Every Christmas

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    Make ahead: The casserole can be assembled, covered with aluminum foil, and refrigerated for up to 24 hours before baking. Uncover before baking.

    The casserole can also be frozen fully baked. Let cool, cover first with aluminum foil and then plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator and let sit at room temperature while heating the oven to 325ºF. Remove the plastic wrap and bake covered with aluminum foil until heated through, 50 to 60 minutes.

    Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat individual servings in the microwave until warmed through, 45 seconds to 1 minute.

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    Christine Gallary

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  • Sweet Potato Casserole Recipe (with Marshmallows!) – Oh Sweet Basil

    Sweet Potato Casserole Recipe (with Marshmallows!) – Oh Sweet Basil

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    This easy Sweet Potato Casserole is topped with marshmallows and a brown sugar streusel topping. It’s so easy to make, and kids always love it! It’s a Ruth’s Chris Copycat gone wild, so if you love their famous Sweet Potatoes then jump in, and let’s get cooking!

    This recipe is undeniably the best marshmallow sweet potato casserole on earth. We just made it again for Thanksgiving, and it was my favorite side dish this year. In fact, I’m going to make it again for Christmas and I think you all should too! They are great for Easter too!

    Sweet Potato Souffle with Marshmallows

    Several years ago, I remember making this recipe with our four-year-old. She was so excited about making it, that she had call Cade, with my supervision of course, to tell him that SHE just made the best dinner ever. It’s definitely not “dinner” as we had more than just sweet potato casserole for dinner, and she most certainly did not make it all by herself, but the girl did quite a bit! And she loved it! 

    Can all of us moms have a moment of silence for a toddler who loved something that would become dinner? Not just ate it, but loved it! Alright, that could have something to do with the amount of sugar and marshmallows in this dish, but I won’t tell if you won’t. 

    I used to hate “yams” at Thanksgiving because they were an awful orange, dripping with some weird syrup (gag!), and they tasted like grossness with burned, flat, hard marshmallows on top.

    Now I know better. Now I know that it was the person bringing them that was the problem, bless their hearts (that’s what you say to make a mean thing sound better). Sweet potatoes are awesome, they just need to be cooked correctly and if you must do the marshmallow thang, well let’s just do it my way at least. 

    Make the sweet taters into a souffle (easy peasy, so don’t get nervous on me…a potato ricer is a game changer) and then use both marshmallows and a brown sugar streusel on top. Trust me, your guests will be BEGGING for the recipe.

    a photo of a serving of sweet potato casserole in a small dish with a spoon next to ita photo of a serving of sweet potato casserole in a small dish with a spoon next to it

    Sweet Potato Casserole Ingredients

    To make this easy sweet potato casserole recipe with marshmallows, you’ll need: 

    • Sweet Potatoes
    • Egg
    • Unsalted Butter
    • Salt 
    • White sugar
    • Brown sugar
    • Cinnamon 
    • Vanilla Extract
    • Milk
    • Mini Marshmallows
    • All-Purpose Flour
    • Panko Bread Crumbs
    • Graham Cracker Crumbs

    The measurements for all the ingredients can be found in the recipe card at the end of this post. You can save or print the recipe there as well.

    a photo of a large spoon removing a serving of sweet potato casserole topped with melted marshmallows and brown sugar streusela photo of a large spoon removing a serving of sweet potato casserole topped with melted marshmallows and brown sugar streusel

    How to Make Sweet Potato Casserole

    This sweet potato recipe might not be as easy as dumping canned yams into a casserole dish and topping them with marshmallows, but it’s pretty easy nonetheless! Here’s how to make this sweet potato dish: 

    1. Bake the sweet potatoes until tender. 
    2. Peel the sweet potatoes, then mash them in a bowl using a potato masher. 
      • PRO TIP: If you have potato ricer, use that on your sweet potatoes to make them extra silky smooth!
    3. Mix in the egg, butter, salt, sugars, cinnamon, milk, and vanilla using a wooden spoon or hand mixer. 
    4. Turn the mixture into a baking dish, then bake for 30 minutes. 
    5. Remove from oven and top with marshmallows and streusel topping, then return to oven for 20 minutes. 
    6. Let the sweet potato casserole cool for 10 minutes before serving it. 

    The complete instructions can be found down below in the recipe so keep scrolling for all the details.

    a photo of an unbaked sweet potato casserole topped with mini marshmallows and a brown sugar streusela photo of an unbaked sweet potato casserole topped with mini marshmallows and a brown sugar streusel

    Can I Use Canned Sweet Potatoes? 

    Yes, you can make this sweet potato recipe with canned sweet potatoes if desired. Just make sure to drain them really well before mashing them. 

    Can I Add Nuts to This Sweet Potato Casserole? 

    If you prefer your sweet potato casserole with nuts, feel free to sprinkle some on top when you add the marshmallows. Pecans and walnuts would both work nicely here. 

    a photo of a serving of sweet potato casserole topped with melted marshmallows and brown sugar streusel in a small bowl a photo of a serving of sweet potato casserole topped with melted marshmallows and brown sugar streusel in a small bowl

    Tips for Making Sweet Potato Casserole

    When you first roast the sweet potatoes, you want them to be super soft before mashing them. I can usually tell when my sweet potatoes are finished because they start leaking juice once soft. 

    Because the sweet potato mixture is like a souffle, you must include the egg. I don’t know of a way to omit the eggs and still have the texture come out right. 

    If you don’t have mini marshmallows on hand, you’re welcome to chop up regular sized marshmallows and use those instead.  

    Can Sweet Potato Casserole Be Made Ahead of Time?

    Want to make this marshmallow sweet potato casserole ahead of time? Follow these make ahead instructions…You can bake the potatoes and mash them days ahead and store in the fridge in an airtight container. You can make the crumble topping ahead of time too and store in a Ziploc bag, even a month ahead, and store in the freezer. The day before, you can make the souffle and store in the refrigerator. Bake this sweet potato casserole on the day of in order to avoid yucky marshmallows.

    a photo of a baking dish full of baked sweet potato casserole topped with melted marshmallows and a brown sugar streusel.a photo of a baking dish full of baked sweet potato casserole topped with melted marshmallows and a brown sugar streusel.

    Can Sweet Potato Casserole Be Frozen?

    Yes, follow all the instruction for making the souffle and freeze it without the marshmallow and streusel topping. When you’re ready to bake it, let it thaw and then add the toppings and bake as directed.

    How to Reheat Sweet Potato Casserole

    If you want to reheat a whole casserole, stick it in the oven and warm it up at 300 degrees until heated through. To reheat just a serving, I prefer to just zap it in the microwave.

    a photo of a serving of sweet potato casserole with marshmallows and brown sugar crumb toppinga photo of a serving of sweet potato casserole with marshmallows and brown sugar crumb topping

    This is the best sweet potato casserole recipe and it couldn’t be easier to make! The flavor is irresistible and it’s the one holiday side dish that could pass as a dessert. I can’t wait for you to taste this one!

    More Thanksgiving Side Dishes: 

    Servings: 6

    Prep Time: 1 hour

    Cook Time: 50 minutes

    Total Time: 1 hour 50 minutes

    Description

    This easy Sweet Potato Casserole is topped with marshmallows and a brown sugar streusel topping. It’s so easy to make, and kids always love it! 

    Prevent your screen from going dark

    Make the Casserole

    • Preheat the oven to 400 degrees F.

    • Place a piece of tin foil on the oven rack.

    • Pierce the sweet potatoes with a fork and bake for 45-60 minutes, or until tender.

      3 medium sweet potatoes

    • Carefully peel the potatoes and turn the oven down to 350 degrees F.

    • Place the sweet potatoes in a large bowl and smash them until smooth.

    • Add the egg, butter, cinnamon, salt, sugars, vanilla and milk.

      1 large egg, 1/4 cup butter, 1 pinch of salt, 1/4 cup granulated sugar, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla, 2 tablespoons milk or heavy cream

    • Using a handheld or standing mixer, beat everything together until smooth.

    • Pour the mixture into an 8×9-inch baking dish (8×8 or 9×9 works too) and bake for 30 minutes.

    • Remove from the oven and top with the marshmallows, then the crumb topping (see instructions below on how to make it), making sure to cover the marshmallows as much as possible, and bake for an additional 20 minutes.

      2 cups mini marshmallows

    • Allow to cool for 5 minutes and serve.

    Make the Topping

    • In a medium sized bowl, add the cold butter, flour, sugar and cinnamon.

      1/3 cup butter, 1/2 cup all-purpose flour, 3/4 cup brown sugar, 1/2 teaspoon cinnamon

    • Using a pastry cutter or fork, cut into the mixture until the butter is well incorporated.

    • I like to use my hands at the end.

    • Stir in the panko and graham cracker crumbs and set aside until you’re ready to top the casserole.

      1/2 cup panko bread crumbs, 1/4 cup graham cracker crumbs

    Want to make this ahead? You can bake the potatoes and mash them days ahead and store in the fridge as well as the crumb topping in a ziploc bag or even a month ahead and store in the freezer. The day before you can make the souffle and store in the fridge. Bake the day of in order to avoid yucky marshmallows

    Serving: 1gCalories: 579kcalCarbohydrates: 98gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 307mgPotassium: 487mgFiber: 4gSugar: 63gVitamin A: 16632IUVitamin C: 3mgCalcium: 100mgIron: 2mg

    Author: Sweet Basil

    Course: 200+ Easy Side Dish Recipes Every Mom Needs, Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit

    Cuisine: American

    Recommended Products

     

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    Sweet Basil

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  • “Cheeseburger Casserole” is a Weeknight One-Pot Wonder

    “Cheeseburger Casserole” is a Weeknight One-Pot Wonder

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    It tastes just like Hamburger Helper.
    READ MORE…

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    Christine Gallary

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  • This Lowcountry Classic Is My Favorite Weeknight Dinner

    This Lowcountry Classic Is My Favorite Weeknight Dinner

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    Rachel PerlmutterCulinary Producer

    Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.

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    Meghan Splawn

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  • This Cheesy Chicken Casserole Is My Biggest Weeknight Win

    This Cheesy Chicken Casserole Is My Biggest Weeknight Win

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    Make ahead: Bake the casserole as instructed until the rice is tender, about 45 minutes. Stir in the broccoli and top with the cheese, then cool, cover, and freeze for up to 1 month. Thaw overnight in the refrigerator. Reheat, covered, in the oven at 350ºF until heated through, 30 to 45 minutes.

    Storage: Refrigerate leftovers in an airtight container for up to 4 days.

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    Patty Catalano

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  • My Mother-in-Law’s Legendary Stuffing Is Worth Fighting For

    My Mother-in-Law’s Legendary Stuffing Is Worth Fighting For

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    Leading up to the first Thanksgiving I spent with my now-husband at his childhood home, he only talked about one thing — his mom’s legendary stuffing. The stuffing dates back to his grandfather, who would make it every year before his mom took over the duty. He waxed poetic about how it was always the first thing to go among the many dishes and that the entire family looked forward to it the most. 

    How I Make My Version of Mother-In-Law’s Stuffing

    Marrying into the family meant marrying this stuffing. Seeing as how I grew up on Stovetop stuffing, I had no qualms about that. However, since I develop recipes for a living, I also couldn’t help but make a couple of tiny tweaks to the recipe my mother-in-law scribbled down for me in anticipation of hosting my first Thanksgiving a couple of years ago. Of course, the goal wasn’t to dress it up, but to fine tune it in my own way. 

    So, I replaced the packaged bread cubes with cubes from a fresh loaf of bread that I let dry out overnight. For seasoning, I reached into my pantry for the only poultry seasoning that matters given my New England roots: Bell’s. This salt-free blend of dried rosemary, oregano, sage, ginger, marjoram, thyme, and pepper was invented in Boston over 150 years ago and is sold in a decidedly retro cardboard box with the image of a turkey stamped on it. While any poultry seasoning can be used, if you can find Bell’s, I do think it tastes more of the holiday than any others I’ve tried.

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    Sheela Prakash

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  • This Classic Green Bean Casserole Is Exactly How You Remember It — Only Better

    This Classic Green Bean Casserole Is Exactly How You Remember It — Only Better

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    Make ahead: Assemble the casserole without the onion topping, cover, and refrigerate up to 1 day ahead. Let the casserole sit at room temperature while the oven heats. Uncover and top with the fried onions. Bake for 30 to 40 minutes, covering the top with aluminum foil in the final 10 minutes if the onions brown too quickly.

    Substitutions: 3 (about 15-ounce) cans green beans can be substituted for the fresh green beans. Drain well before adding to the mushroom sauce.

    Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

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    Patty Catalano

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  • My Mom’s Legendary Potato Stuffing Is Worth Fighting Over

    My Mom’s Legendary Potato Stuffing Is Worth Fighting Over

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    Taylor Kocher

    Taylor is a freelance writer, food blogger, and baker from Eastern Pennsylvania. She loves exploring new cities and has helped teach cooking classes and assisted a private chef. When not working, you’ll probably find her whipping up something sweet in the kitchen or binging Food Network. She currently lives in Los Angeles with her husband and their cat, Nala.

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    Taylor Kocher

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  • The Le Creuset Casserole Dish You’ll Want for Holiday Baking and Beyond Is on Major Sale Right Now

    The Le Creuset Casserole Dish You’ll Want for Holiday Baking and Beyond Is on Major Sale Right Now

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    Winter is almost here, which means you’ll want to make sure your cooking arsenal is fully stocked with everything you’ll need to make hearty comfort meals from home. In other words, now’s the time to pick up a bread oven, stand mixer, pie plate, and all the other tools that’ll take your holiday baking to the next level. Without a doubt, Le Creuset is the go-to brand for most of these picks, mainly because of their signature stoneware line. Our staffers own and love many of the pieces from the collection, so when we find a good deal on one of them, we run to share it with you. Right now, you can save on a particularly popular piece of Le Creuset stoneware: the Heritage 4-quart square casserole dish. It’s going for $70 at QVC right now, which is a steal for this brand. Available in five colors, the dish is also a stunner, but you’ll want to act fast — inventory is sure to sell quickly!

    What is the Heritage 4-Quart Square Casserole Dish?

    Thanks to its mid-sized, square design, this casserole dish is perfect for smaller households and entertaining. Bake and serve everything from bread to cinnamon rolls to lasagna inside its deep interior, and keep the contents covered and warm for hours after you take them out of the oven with the dish’s matching stoneware lid. The lid also locks in moisture while your eats are baking, and it makes this piece easy to transport from oven to table or from your home to someone else’s. Afterward, you can use the dish to store leftovers in the fridge and reheat them in the oven when round two of the holiday feasting rolls around. With a piece this versatile, functional, and beautiful, you won’t need much else when it comes to wintertime baking.

    For one, you’ll love using the square casserole dish simply because of its striking appearance. But don’t be fooled, as its glaze also acts as a nonstick coating on the dish’s interior. Consequently, you’ll find that cleanup is a breeze, no matter how stuck-on your meal remnants appear to be. What’s more, the dish and lid are both dishwasher-safe, so you can focus on the festivities instead of the chores that await afterward. Also of note are the baker’s exceptional heat distribution capabilities. The stoneware spreads heat evenly throughout the dish, so your eats come out without overly hot or cold spots, no matter how dense they are.

    We also love that the baker boasts generous side handles, meaning you won’t struggle to pull it out of the oven. And despite how pretty it looks, this workhorse won’t chip or crack, so you can rest assured that it’ll remain a fixture in your kitchen for years to come. With all of these wonderful qualities, $70 is really a small price to pay. We suggest picking up a casserole dish before the festivities arrive. This smart purchase will undoubtedly make for a smooth holiday season — and beyond.

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    Nikol Slatinska

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  • Teriyaki Chicken Casserole [+ Video] – Oh Sweet Basil

    Teriyaki Chicken Casserole [+ Video] – Oh Sweet Basil

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    This classic baked teriyaki chicken casserole recipe is easy to make and the perfect crowd pleasing recipe for a busy weeknight dinner or potluck.

    It’s everything you love about takeout without leaving your house! Casseroles are great for dinner because they’re easy to throw together and comforting to come home to. This casserole combines chicken with a sweet savory glaze mixed with tasty fried rice and loads of healthy vegetables!

    Before You Begin…

    I know, this is kind of like a souped up fried rice, but I’m still calling it a casserole since we are adding in a few extras. We start with our ham fried rice recipe for the base of this casserole. If you haven’t already, you’re going to want to read that post because there’s a secret to making perfect fried rice. Both the fried rice and the teriyaki sauce can be made a day or two ahead of time.

    How This Recipe Came to Be

    One night after we made a huge batch of the fried rice, our fridge died. And I mean, died. We went just over two weeks without the dang thing while we waited for parts to come in. That first day I knew I needed to throw together a casserole because we didn’t have anything for dinner that night, so the teriyaki chicken casserole was born and what a blessing in disguise because it turned out awesome-sauce!

    Well, there were a few months that were bitterly cold and we were feeling so grateful for a warm house. Because almost two weeks after the fridge died our furnace went out. Yaaaaaay. (Can you hear my sarcasm?). What a blessing it was that it was winter so we were able to keep condiments, butter, and such outside.

    We learned that we can survive without the fridge. It changed our eating habits and was quite hard, especially for a food blogger, but it just took creativity for meals and helped us to remember to be grateful for our modern day conveniences.

    And in the end we made a killer rice casserole recipe with teriyaki chicken, broccoli, fried rice and extra sauce. So maybe in the end the whole fridge debacle was worth it. Because this teriyaki chicken casserole is that delicious. 

    a photo of a square glass casserole dish full of teriyaki chicken casserole including fried rice, large chunks of teriyaki chicken and assorted veggies.

    Where Does Teriyaki Chicken Come From?

    Teriyaki is a cooking technique where foods are grilled or broiled in a glaze of soy sauce, mirin and sugar. It is usually associated with Japanese cuisine, but the technique is used in many Asian cuisines. Teriyaki chicken is a Japanese-American cuisine.

    What’s in Teriyaki Chicken Casserole? 

    For this easy chicken casserole, you’ll need fried rice, a chicken breast, a package of stir-fry vegetables, and teriyaki sauce (either homemade or store-bought). We prefer making homemade teriyaki sauce whenever possible, and we make ours with soy sauce, brown sugar, honey, ground ginger, water, garlic, cornstarch, and sesame oil. 

    For the stir-fry vegetables, you should be able to find a blend of bagged, pre-chopped veggies in the produce section of your grocery store. If your store doesn’t carry them, you can buy whatever veggies you want! Think: snow peas, baby corn, grated carrots, bell pepper, etc. 

    Teriyaki chicken casserole in white bowlsTeriyaki chicken casserole in white bowls

    Do I Have to Use Frozen Veggies?

    No, you don’t have to use frozen vegetables, but they sure are convenient! Feel free to use fresh veggies if you want to. You’ll just want to cook the veggies beforehand until they are al dente.

    How to Make Teriyaki Chicken Casserole

    This teriyaki baked chicken and rice casserole takes just 10 minutes to prep and is a great clean out the fridge meal (which in our case we literally had to do). Here’s how to make this teriyaki chicken casserole recipe:

    1. Make the fried rice (we’ve linked our go-to recipe in the recipe card below). 
    2. Make the homemade teriyaki sauce. If you’ve never learned how to make teriyaki sauce, don’t worry, it’s super easy! You basically just add all the ingredients into a pan, bring the mixture to a boil, and let it simmer until thickened. 
    3. Place the chicken in a casserole dish and pour a little teriyaki sauce on top of the chicken. Bake for 30 minutes, then remove from oven and shred the chicken (I just used two forks).  
    4. Stir together the steamed veggies, shredded chicken, fried rice, and teriyaki sauce and bake until heated through. 
    5. We like to sprinkle some sesame seeds and sliced green onions on top and drizzle a little extra teriyaki sauce right before serving.

    When making this recipe, I highly recommend using up any leftover white rice you may have when prepping the fried rice. Properly stored, cooked white rice will last for 4 to 6 days in the refrigerator, so keep this chicken teriyaki casserole in mind the next time you have leftover rice! 

    Watch This Easy Chicken Teriyaki Casserole Come Together…

    Does Teriyaki Sauce Go on Before or After Cooking?

    My answer for this question is yes…both! The more sauce the better is always my motto! Especially when it comes to teriyaki sauce. I like to add some of the sauce to the chicken before baking the casserole and use the remaining sauce to drizzle over the top after baking.

    How Do You Make Teriyaki Sauce Thicker?

    The easiest way to thicken teriyaki sauce to use a cornstarch slurry. Whisk equal parts cornstarch and cold water in a small bowl and add it to a small saucepan of simmering teriyaki sauce. It should start to thicken up immediately.

    a photo of a square glass baking dish full of teriyaki chicken casserole

    Can Teriyaki Sauce Be Frozen?

    Yes, teriyaki sauce can be frozen. Place it in an airtight container or heavy duty freezer bag and freeze. Teriyaki sauce can be frozen indefinitely.

    Can I Make This Chicken Casserole Recipe with Plain Rice? 

    Absolutely! If you don’t have the time to make fried rice, feel free to use plain white or brown rice instead. The homemade teriyaki sauce is really flavorful, so your baked chicken and rice casserole will still taste amazing. 

    Teriyaki chicken casserole in stacked white bowls

    Storage/Make Ahead

    Teriyaki chicken casserole should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. This dish also freezes very well. It will keep in the freezer for up to 2 months.

    This is a great make ahead meal. If you already have the fried rice made, and you’ve cooked the teriyaki chicken, combine everything in a baking dish and store in the fridge until ready to bake. It will keep for a day or two before baking.

    How to Reheat Teriyaki Chicken Casserole

    Thanks to the homemade teriyaki sauce in this casserole, it reheats really well and doesn’t dry out easily. To reheat leftovers (or if you want to prep this casserole ahead of time and reheat for dinner later), I recommend covering it with aluminum foil and baking for 20 minutes at 350 degrees F. 

    a photo of a large bowl full of teriyaki chicken casserole with a fork sticking in it

    Everybody loves easy casserole recipes, and this teriyaki chicken casserole is always a family favorite! Chunks of sweet and savory teriyaki chicken with fried rice and assorted vegetables…it’s just the best combination!

    More TERIYAKI Recipes:

    Servings: 4 -6 servings

    Prep Time: 10 minutes

    Cook Time: 45 minutes

    Total Time: 55 minutes

    Description

    It’s everything you love about takeout without leaving your house. Teriyaki chicken casserole full of fried rice, chicken and veggies for dinner!

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    For the Teriyaki Sauce

    • In a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic.

      3/4 Cup San-J Tamari Soy Sauce, 1/2 Cup Water, 1/3 Cup Brown Sugar, 1 Tablespoon Honey, 3/4 teaspoon Ground Ginger, 1 teaspoon Sesame Oil, 1 Clove Garlic

    • Bring to a boil and cook for 1 minute.

    • In a small bowl, stir together the water and cornstarch.

      2 Tablespoons Cornstarch, 2 Tablespoons Cold Water

    • Add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. Set aside.

    • Place the chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken.

      1 Chicken Breast

    • Bake for 30 minutes, remove from the oven and shred.

    • Steam the veggies and then add the veggies, rice and chicken to an 8×8″ baking dish.

      1 Package Stir Fry Vegetables

    • Add 3 tablespoons of the leftover teriyaki sauce and stir to combine.

    • Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce.

    • Serve immediately.

    Can be frozen for 2 months.

    Serving: 1gCalories: 413kcalCarbohydrates: 72gProtein: 23gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 2972mgPotassium: 592mgFiber: 5gSugar: 24gVitamin A: 4748IUVitamin C: 9mgCalcium: 63mgIron: 2mg

    Author: Sweet Basil

    Course: 50 + Best Easy Asian Recipes

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    Sweet Basil

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    Rachel PerlmutterCulinary Producer

    Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.

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