8 of Mom’s Best Casserole Recipes

Casseroles have long been a staple of family dinners, often bringing a sense of comfort and nostalgia to the table. These one-dish wonders are not only delicious but also easy to prepare, making them perfect for busy weeknights or lazy weekends. Here are 8 of Mom’s best casserole recipes that are sure to become family favorites.

1. Classic Tuna Casserole

Ingredients:

• 2 cans (10 1/2 ounces each) condensed cream of mushroom soup
• 2 cups frozen peas
• 2 cans (12 ounces each) tuna, drained and flaked
• 4 cups cooked egg noodles
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the soup, peas, tuna, and noodles.
3. Spoon the mixture into a greased 9×13-inch baking dish.
4. Sprinkle with cheese.
5. In a small bowl, combine breadcrumbs and melted butter; sprinkle over the top.
6. Bake, uncovered, for 25-30 minutes or until heated through.

2. Cheesy Chicken and Rice Casserole

Ingredients:

• 2 cups cooked rice
• 2 cups cooked chicken, shredded
• 1 can (10 3/4 ounces) condensed cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/4 cup butter, melted
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup crushed cornflakes

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the rice, chicken, soup, sour cream, cheese, onion, bell pepper, butter, garlic powder, salt, and pepper.
3. Spoon into a greased 9×13-inch baking dish.
4. Sprinkle with cornflakes.
5. Bake, uncovered, for 25-30 minutes or until heated through.

3. Beef and Potato Casserole

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 can (10 3/4 ounces) condensed tomato soup
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1/2 cup milk
• 4 cups frozen cubed hash brown potatoes
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook beef and onion over medium heat until beef is browned; drain.
3. Stir in soups, milk, potatoes, cheese, salt, and pepper.
4. Spoon into a greased 9×13-inch baking dish.
5. Bake, uncovered, for 45-50 minutes or until potatoes are tender.

4. Macaroni and Cheese Casserole

Ingredients:

• 2 cups uncooked elbow macaroni
• 4 cups shredded cheddar cheese, divided
• 1/2 cup butter, cubed
• 1/2 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat oven to 350°F (175°C).
2. Cook macaroni according to package directions; drain.
3. In a large saucepan, melt butter over medium heat.
4. Stir in flour until smooth.
5. Gradually whisk in milk, salt, pepper, and garlic powder.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Remove from heat; stir in 3 cups cheese until melted.
8. Stir in macaroni.
9. Spoon into a greased 9×13-inch baking dish.
10. Sprinkle with remaining cheese.
11. Bake, uncovered, for 20-25 minutes or until bubbly and golden brown.

5. Chicken and Stuffing Casserole

Ingredients:

• 4 cups cooked chicken, shredded
• 2 cans (10 3/4 ounces each) condensed cream of chicken soup
• 1 cup sour cream
• 1 package (6 ounces) stuffing mix
• 1/2 cup butter, melted
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine chicken, soup, and sour cream.
3. Spoon into a greased 9×13-inch baking dish.
4. In a medium bowl, combine stuffing mix, butter, and chicken broth; spoon over chicken mixture.
5. Bake, uncovered, for 30-35 minutes or until heated through.

6. Broccoli and Cheese Casserole

Ingredients:

• 2 packages (10 ounces each) frozen chopped broccoli, cooked and drained
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese
• 2 eggs, beaten
• 1/2 cup chopped onion
• 1/2 cup butter, melted
• 1 sleeve Ritz crackers, crushed

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine broccoli, soup, mayonnaise, cheese, eggs, and onion.
3. Spoon into a greased 9×13-inch baking dish.
4. In a small bowl, combine butter and crackers; sprinkle over broccoli mixture.
5. Bake, uncovered, for 30-35 minutes or until heated through.

7. Cornbread Casserole

Ingredients:

• 1 can (14 3/4 ounces) cream-style corn
• 1 can (14 3/4 ounces) whole kernel corn, drained
• 1 package (8 1/2 ounces) cornbread/muffin mix
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine cream-style corn, whole kernel corn, cornbread mix, sour cream, butter, and cheese.
3. Spoon into a greased 9×13-inch baking dish.
4. Bake, uncovered, for 45-50 minutes or until set and golden brown.

8. Beef and Bean Casserole

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 can (16 ounces) baked beans
• 1 can (10 3/4 ounces) condensed tomato soup
• 1 can (4 ounces) chopped green chilies
• 1/2 teaspoon chili powder
• 1 cup shredded cheddar cheese
• Tortilla chips, crushed

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook beef and onion over medium heat until beef is browned; drain.
3. Stir in beans, soup, chilies, and chili powder.
4. Spoon into a greased 9×13-inch baking dish.
5. Sprinkle with cheese and crushed tortilla chips.
6. Bake, uncovered, for 25-30 minutes or until heated through.