26 Kid-Friendly Casserole Recipes Your Child Will Love

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A casserole is a sweet or savory baked dish usually eaten for breakfast or dinner. The dish gets its name from the variety of large, deep vessels, such as pans and bowls, called casseroles used to bake the dish.

Usually, casseroles are made with animal or plant-based ingredients based on one’s dietary preferences. However, the dish is customizable, and you can blend several healthy ingredients to make kid-friendly casseroles that are tasty, nutritious, and easy to make.

Read on to find some easy-to-make, nutritious, and kid-friendly casserole recipes your child will love to eat.

Nutritious Kid-Friendly Casseroles

Here are some simple yet delectable casserole recipes you can bake with your children to help them understand food and its versatility. You may bake these casseroles in ramekins to help in effective portion control.

Meat casseroles

1. Broccoli and chicken casserole

Image: Shutterstock

You will need:

• 1 skinless, boneless chicken breast (cubed)
• 2 cups broccoli (finely chopped)
• 1 can (10.5oz.) of cream of chicken soup
• 1 cup cheddar cheese (shredded)
• 1 cup parmesan cheese (shredded)
• ½ cup mozzarella cheese (shredded)
• ½ cup sour cream
• 1tbsp dried herbs mix
• 1tsp unsalted butter

How to make: 

1. Preheat the oven to 350°F (176°C). Grease the bottom and sides of a 9×13-inch casserole dish and keep it aside.
2. Boil two to three cups of water in a stockpot over medium heat. Add the chicken and continue boiling for five to ten minutes until the chicken breast no longer looks pink.
3. Meanwhile, combine the broccoli, cream of chicken soup, cheddar, mozzarella, sour cream, herbs mix, pepper, and half of the parmesan in a large bowl.
4. Drain the chicken and add it to the broccoli mixture. Mix well and pour the chicken-broccoli mixture into the baking dish. Spread evenly and level the casserole with the back of a spoon.
5. Bake for around 20 minutes until the cheese begins bubbling.
6. Take the dish out of the oven and layer it with the remaining parmesan cheese. Serve immediately with low-sugar lemonade or mocktails of your choice.

2. Porkchop and hash brown casserole

Image: Shutterstock

You will need:

• 2 center-cut pork chops
• 10oz frozen hash brown potatoes (thawed)
• 1 cup (4oz.) cheddar cheese (shredded)
• 2oz unsalted butter (cut into small pieces)
• 1 can (10oz.) condensed cream of celery soup
• 1 can (2oz.) French fried onions
• ¼ cup low-fat milk
• ¼ cup sour cream
• 2tbsp olive oil
• 1tsp dried herbs mix
• A dash of garlic powder to taste
• Salt to taste

How to make:

1. Preheat the oven to 350°F (176°C). Grease a baking dish and keep it aside.
2. Heat the oil in a large skillet over low-medium heat. Add the pork chops and salt. Sear the chops until they turn brown on both sides.
3. Meanwhile, combine the soup, milk, sour cream, and herbs mix in a bowl. Add the hash brown potatoes, garlic powder, butter, half of the cheese, and half of the fried onion.
4. Transfer the hash brown mixture into the baking dish and layer it with the pork chops.
5. Cover the baking dish tightly with foil and bake for around 40 minutes.
6. Remove the foil and top the casserole with the remaining cheese and fried onions.
7. Place the dish back into the oven and bake, uncovered, for five minutes. Serve immediately with a homemade sauce of choice.

3. Minced meat pizza casserole

Image: Shutterstock

You will need:

• 1 cup elbow macaroni (cooked)
• 1 cup mushrooms (diced)
• 1 cup mozzarella cheese (shredded)
• ½ cup yellow and red bell peppers (sliced)
• ¼ cup green peas
• ½ lb. ground beef
• 1 jar (14oz.) pizza sauce
• 1 can (4oz.) low-sodium tomato sauce
• 1tbsp dried herbs mix

How to make: 

1. Preheat the oven to 350°F (176°C). Grease a baking dish and keep it aside.
2. Cook the ground beef in a skillet over medium-high heat for around ten minutes until the meat turns brown and crumbly. Drain the excess grease and set the skillet aside to cool to room temperature.
3. Transfer the ground beef to a bowl and stir in the cooked macaroni, pizza sauce, tomato sauce, and veggies. Mix well.
4. Spoon the macaroni mixture into the baking dish and top it with half of the mozzarella cheese.
5. Cover the dish with aluminum foil and bake for around 35 minutes until the cheese begins bubbling and the crust turns brown.
6. Set it aside to cool for three to five minutes before serving. Serve warm.

Quick tip

Drizzle a teaspoon of olive oil and add toasted sesame seeds and fried garlic shreds before serving for added flavor and nutrition.

4. Ham and mushroom casserole

Image: Shutterstock

You will need:

• 2 cups low-fat milk
• 1 cup ham (cooked and julienned)
• 1 cup mushrooms (sliced)
• 1 cup Colby cheese (shredded)
• 1 cup bow tie pasta (cooked)
• ¼ cup parmesan cheese (grated)
• ⅛ cup all-purpose flour
• ⅛ cup unsalted butter
• 1 garlic clove (minced)
• ½ tsp prepared mustard
• ½ tsp dried herbs mix

How to make:

1. Preheat the oven to 350°F (176°C). Grease a baking dish with some oil or butter and keep it aside.
2. Melt the butter in a large saucepan over medium heat. When the butter begins bubbling, stir in the garlic and sauté for 30 seconds.
3. Whisk in the flour and dried herbs mix; cook while constantly stirring until smooth. Slowly add the milk while stirring constantly.
4. Bring the mixture to a boil for one minute. Stir in the mustard, mushrooms, and Colby cheese.
5. Continue to cook while occasionally stirring until the cheese melts. Remove the saucepan from heat and stir in the pasta and ham.
6. Mix all the ingredients well and pour the mixture into the baking dish. Sprinkle parmesan cheese over the top. Bake uncovered for around 20 to 25 minutes until the cheese begins bubbling and turns golden.
7. Once done, serve warm.

5. Sausage and potato casserole

Image: Shutterstock

You will need:

• 1 cup black beans
• 1 can (10oz.) cream of mushroom soup
• 1 cup low-sodium tomato sauce
• ¾ cup low-fat milk
• ¼ cup parsley (finely chopped)
• 2 sausages
• 1 onion (chopped)
• 1 potato (boiled and diced)
• 1tbsp cheddar cheese (to sprinkle over the baked dish)
• 1tsp dried herbs mix
• ½ tsp salt
• Olive oil

How to make:

1. Preheat the oven to 350°F (176°C). Grease a baking dish with olive oil and keep it aside.
2. Cook the sausages in a skillet over medium heat until no longer pink. Crumble them with a ladle and cook until the oil begins to seep. Drain it and set it aside.
3. In a mixing bowl, add the cream of mushroom soup, black beans, tomato sauce, milk, onion, salt, and dried herbs mix. Mix the ingredients well.
4. Layer the baking dish with half of the potatoes, half of the soup mixture, and then the sausage. Repeat the layers.
5. Cover the baking dish and bake for 60 minutes until the potatoes turn tender.
6. After 60 minutes, sprinkle the cheese over it and bake uncovered for two to three minutes until the cheese melts.
7. Garnish with parsley and serve warm.

6. Mediterranean fish casserole

Image: Shutterstock

You will need:

• ½ lb. small white potatoes (quartered)
• ¼ cup pitted kalamata olives (chopped)
• ¼ cup fresh parsley (chopped)
• 4oz. Halibut filets
• 2 large Italian frying peppers (thinly sliced)
• 2 plum tomatoes (deseeded and cut into thin wedges)
• 3 garlic cloves (peeled and chopped)
• 2tbsp lemon juice
• 1tbsp olive oil
• 1tsp dried herbs mix
• ¼ tsp salt

How to make: 

1. Preheat the oven to 400°F (204°C). Grease a casserole dish with a tablespoon of olive oil and set it aside.
2. Spread the potatoes and peppers at the bottom of the dish. Sprinkle the dried herbs mix and half of the salt over it.
3. Bake for 35 minutes until the potatoes turn tender.
4. Take the baking dish out of the oven and sprinkle the garlic over it. Place the fish on top with the olives and tomatoes.
5. Sprinkle the lemon juice, parsley, and remaining olive oil over it. Bake for 25 minutes until the fish turns flaky when tested with a fork.
6. Serve warm with a homemade sauce of your choice or a drink.
7. If your child loves eating fish, here are some more fish recipes you can try at home.

7. Light king ranch chicken casserole

Image: Shutterstock

You will need:

• 2lb. boneless, skinless chicken breast cutlets
• 10oz. canned, low-sodium, condensed cream of mushroom soup
• 14oz. no-salt, canned tomatoes (diced)
• 15oz. no-salt, canned corn kernels (drained and rinsed)
• 14oz. packaged, frozen pepper stir-fry (thawed and drained)
• 8 6-inch corn tortillas (cut into 1-inch strips)
• ½ cup fat-free cheddar cheese (shredded)
• 4oz. canned, diced green chilis (drained and rinsed)

How to make:

1. Preheat the oven to 350°F (176°C). Grease a baking dish with some oil or butter and keep it aside.
2. Heat a skillet on medium-high heat and cook the chicken cutlets for around seven to eight minutes until fully cooked.
3. Once done, transfer the chicken to a plate and cut it into pieces to cool quickly.
4. Add the condensed soup, tomatoes, corn, thawed stir-fry vegetables, green chiles, and chicken in a large bowl. Mix well to combine.
5. Pour one-third of the chicken mixture into the dish in an even layer.
6. Place the tortilla strips over the chicken mixture. Then, repeat the process to form three layers.
7. Sprinkle the cheese on top and bake for 30 to 40 minutes until the cheese begins bubbling.
8. Once done, set it aside for five minutes. Cut into small pieces and serve.

8. Chicken tamale casserole

Image: Shutterstock

You will need:

• 2 cups cooked chicken (chopped)
• 1½ cups low-sodium chicken broth
• ¾ cup fire-roasted tomatoes (diced)
• ¾ cup extra-sharp Cheddar cheese
• 1 can (15oz.) low-sodium black beans (rinsed)
• 1 cup water
• 1 cup cornmeal
• 2 scallions (sliced)
• 1 egg (lightly beaten)
• 1tsp ground cumin
• ½ tsp dried oregano
• ½ tsp onion powder
• ¼ tsp salt
• 1tbsp olive oil

How to make:

1. Preheat the oven to 400°F (204°C). Grease a casserole dish with olive oil and set it aside.
2. Blend the tomatoes, half a cup of broth, cumin powder, oregano, onion powder, and salt into a smooth mixture.
3. Transfer this mixture to a bowl and stir in the chicken and black beans. Pour the mixture into the baking dish and set it aside.
4. Boil the remaining broth and water in a saucepan over medium-high heat. Add the cornmeal slowly while whisking constantly.
5. Reduce the flame and bring the mixture to simmer while whisking constantly. Reduce the heat further and whisk the mixture for around seven minutes until it thickens. Turn off the heat.
6. In a bowl, add the scallions, egg, and half a cup of cheddar. Mix well and quickly stir it into the cornmeal mixture until well combined.
7. Spread this mixture over the chicken mixture in the baking dish. Sprinkle the remaining cheese over it.
8. Bake for around 20 minutes until the cheese begins bubbling. Serve warm.

Quick tip

Replace chicken with shredded pork or beef. Add finely chopped jalapenos to the cornmeal mixture for added flavor.

9. Spiced tomato and egg casserole

Image: Shutterstock

You will need:

• 6 eggs
• ½ lb. fingerling potatoes (peeled, boiled, and cut into 1-inch thick round slices)
• 1 can (28oz.) whole peeled tomatoes
• 1 yellow onion (diced)
• 1 pepper (deseeded and finely chopped)
• 2 jalapeños (deseeded and finely chopped)
• 3 garlic cloves (finely chopped)
• ¼ cup fresh mint (chopped)
• 2tbsp ginger (peeled and finely chopped)
• 2tbsp cilantro (chopped)
• 1tsp ground cumin
• 1tsp dried herbs mix
• ½ tsp ground coriander
• Olive oil
• Salt and black pepper powder to taste

How to make:

1. Preheat the oven to 375°F (190°C). Grease the bottom and sides of a casserole dish and keep it aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for five to seven minutes until translucent.
3. Stir in the peppers and cook for around three minutes. Add the ginger, garlic, cumin powder, and coriander powder. Mix well and cook for a minute.
4. Add the tomatoes and salt as per taste. Give the mixture a quick mix and simmer over medium-low heat for around 15 minutes, breaking the tomatoes with the ladle.
5. Stir in the chopped mint and cilantro. Cook the mixture for an additional minute and turn off the heat.
6. Place potatoes in a single layer at the bottom of the baking dish. Pour the hot tomato sauce over the potatoes and bake for around 20 minutes.
7. Take the casserole out and make six wells in the tomato mixture using a spoon. Crack one egg into each well and season with salt and pepper.
8. Bake until the egg whites are set but the yolks are still runny. Once done, garnish with the dried herbs mix and serve.

You can also place the filling into small hot pies and serve it to your little one. This way, you can portion control their intake while also giving them the required nutrition.

10. Blueberry French toast casserole

Image: Shutterstock

You will need:

• 8 slices of day-old bread (cut into one-inch cubes)
• 1 pack (8oz.) cream cheese (cut into one-inch cubes)
• 1 cup fresh blueberries (chopped)
• 1 cup blueberries (for sauce)
• 1 cup low-fat milk
• 1 cup brown sugar
• 1 cup water
• ⅓ cup maple syrup
• 8 eggs (beaten)
• 2tbsp pecans (chopped)
• 1tbsp cornstarch
• 1 tbsp unsalted butter
• 1tsp vanilla bean paste

How to make: 

1. Grease a baking dish with some butter and place half the bread cubes in it. Top them with the cream cheese cubes, chopped blueberries, and pecans, followed by the remaining bread cubes, and aside set the baking dish.
2. In a large bowl, combine the eggs, milk, vanilla bean paste, and maple syrup. Pour this mixture over the bread cubes, cover, and refrigerate overnight. Remove the baking dish from the refrigerator 30 minutes before baking.
3. Preheat the oven to 325°F (162°C). Cover the baking dish and bake for around 30 minutes. Then bake uncovered for around 25 to 30 minutes until the casserole’s center is firm and the surface turns slightly brown.
4. Meanwhile, mix the sugar, cornstarch, and water in a saucepan over medium heat. Bring the mixture to a boil while stirring constantly.
5. Add the remaining blueberries. Reduce the heat and simmer the mixture for ten minutes till the blueberries burst, releasing their pulp.
6. Stir in the butter and pour the blueberry sauce over the baked casserole. Serve immediately for a healthy, flavorful, and delectable breakfast.

11. Cajun fish and prawn casserole

Image: Shutterstock

You will need:

• 500g white fish filet
• 30g unsalted butter
• 2 cups rice (cooked)
• 1½ cups low-fat cream
• 12 medium green prawns
• 4 spring onions (finely chopped)
• 2tbsp unsalted butter
• 1tbsp olive oil
• 2tsp mustard
• 1tsp Cajun spice
• ¼ tsp sweet paprika
• ½ tsp dried basil leaves

How to make:

1. Preheat the oven to 200°F (93°C). Mix the fish filets with mustard and half of the Cajun spice in a bowl and set it aside.
2. Heat the olive oil and butter in a skillet over medium heat. As the oil warms, place the fish in the skillet and cook it on both sides till tender.
3. Place the fish on a plate and slice it into even pieces.
4. In a saucepan, cook the prawns until tender. Remove from the heat. Peel and devein prawns and set them aside.
5. Add the butter and spring onions to the same saucepan and sauté for a minute over medium heat. Add the remaining Cajun spice, paprika, and basil. Stir well and cook for two to three minutes.
6. Add the prawns and cook the mixture for around three minutes; turn off the heat and stir in the cream.
7. Now, place the rice at the bottom of a baking dish and place the fish on top. Pour the prawn mixture over it.
8. Bake for around seven to ten minutes until the dish looks cooked through. Serve while still warm.

12. Cheeseburger Casserole

Image: Shutterstock

You will need:

• 13 ½ cups of cheddar cheese, shredded and separated, at room temperature.
• 1lb. ground beef
• Salt and pepper, to taste
• 1 small diced yellow onion
• 2 cloves of minced garlic
• 2tsp of Worcestershire sauce
• 2tbsp of tomato paste
• 4 cups of beef broth
• 1 (16oz.) box of uncooked elbow macaroni
• ¾ cup of sour cream, at room temperature
• ½ cup of whole milk, at room temperature
• Chopped parsley for garnish

How to make:

1. Shred cheese and set aside at room temperature for later use.
2. Season ground beef with preferred salt and pepper amounts.
3. Cook and crumble beef with onions in a large pot over medium heat; drain excess grease.
4. Add minced garlic, and cook for another minute.
5. Stir in Worcestershire sauce and tomato paste until well combined.
6. Pour in beef broth and uncooked macaroni, stir, and bring to a gentle simmer.
7. Cover and cook for 5 minutes. Stir it and continue cooking for another 5 minutes until al dente.
8. Reduce heat to low and add room-temperature sour cream and milk.
9. Gradually add 2 ½ cups of shredded cheddar, stirring until melted and smooth.
10. Top with remaining cheese, cover, and heat for 2-3 more minutes until fully melted.
11. Garnish with parsley and serve hot.

Veggie casseroles

13. Roasted veggie casserole

Image: Shutterstock

You will need:

• 1 pack (1.8oz.) white sauce mix
• 3 cups penne pasta (cooked)
• 2 cups low-fat milk
• 1 cup fresh mushrooms (cut in half)
• 1 cup Havarti cheese (shredded)
• 1 cup cheddar cheese (shredded)
• 2 red, green, or yellow bell peppers (each cut into 12 pieces)
• 1 zucchini (cut into 1-inch pieces)
• 1tbsp olive oil
• ½ tsp Italian seasoning
• ¼ tsp salt

How to make: 

1. Preheat the oven to 450°F (232°C).
2. Combine the bell peppers, mushrooms, zucchini, oil, Italian seasoning, and salt in a large bowl.
3. Transfer the mixture to an ungreased baking dish and bake uncovered for 20 minutes until the veggies turn crisp and tender.
4. Set them aside on a wire rack. When slightly cooled, chop them coarsely.
5. Mix the dry white sauce and milk in a saucepan and bring it to a boil over medium heat while constantly stirring.
6. As the white sauce thickens, remove the pan from the heat and stir in the Havarti and cheddar cheese. Cook till the cheese melts. Next, stir in the pasta and mix well.
7. Spoon the pasta mixture into a greased baking dish and sprinkle the vegetables on top. Cover with foil and bake the casserole for 30 minutes.
8. Then cook the casserole uncovered for 15 minutes until the cheese begins bubbling. Serve warm.

14. Spaghetti squash boats

Image: Shutterstock

You will need:

• 2 spaghetti squashes (halved lengthwise and deseeded)
• 3 cups unsweetened cashew milk
• ½ cup vegan butter
• ½ cup shallots (sliced)
• ½ cup all-purpose flour
• ¼ cup panko bread crumbs
• 4oz. vegan smoked provolone (diced)
• 4oz. vegan mozzarella (shredded)
• 4oz. vegan fresh mozzarella
• ½ tsp kosher salt
• Black pepper powder to taste

How to make: 

1. Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper and set it aside.
2. Place the squash hollow-side down on the baking sheet and roast them for around an hour until they are easy to scrape using a fork.
3. Meanwhile, heat the butter in a saucepan over medium heat. Sauté the shallots with a pinch of salt for around five to seven minutes while stirring constantly.
4. Add the flour while stirring continuously, and cook until its raw aroma fades. Slowly add the cashew milk while whisking vigorously to ensure the sauce is lump-free.
5. Reduce the heat and whisk in the smoked provolone and shredded mozzarella. Add salt and freshly ground pepper to taste. Turn off the heat and set the saucepan aside.
6. Now, carefully turn over the squash halves and use a fork to scrape the flesh away from their sides such that a hollow space is created.
7. Transfer the squash strands to a bowl and place the squash shells back on the baking tray.
8. Mix around half of the cheese sauce mixture with the squash strands. Refill the squash shells with the sauce mixture and top with the fresh mozzarella and a tablespoon of the panko bread crumbs.
9. Bake the squash for around an hour. Then switch the oven to a high broil setting and let the squash broil for around five minutes so that their tops brown.
10. Transfer the boats to a plate. Serve hot with a dipping sauce of choice.

Quick tip

Make a few slits around the squash using a knife and microwave it for about five minutes to make cutting the squash in halves easier.

15. Mushroom rice casserole

Image: Shutterstock

You will need:

• 1 cup long-grain rice (uncooked)
• 1 can (10oz.) condensed French onion soup
• 1 can (10oz.) vegetable broth
• 1 can (4oz.) sliced mushrooms (drained)
• ¼ cup unsalted butter
• 1tsp dried herbs mix

How to make:

1. Preheat the oven to 350°F (176°C). Grease a baking dish and set it aside.
2. Combine the rice, onion soup, vegetable broth, mushrooms, dried herbs mix, and butter in a baking dish. Mix well and cover it with aluminum foil.
3. Bake for 60 minutes, set it aside to cool, and serve warm.

16. Green bean casserole

Image: Shutterstock

You will need:

• 2 cans (14oz.) green beans (drained)
• 1 can (10oz.) condensed cream of mushroom soup
• 1 can (6oz.) French fried onions
• 1 cup cheddar cheese (shredded)
• 1tsp dried herbs mix

How to make:

1. Preheat the oven to 350°F (176°C).
2. Combine the green beans and soup in a microwave-safe bowl. Mix well and cook in a microwave on high for three to five minutes.
3. Stir in half of the cheese and heat the mixture for two to three minutes.
4. Then, transfer the green bean mixture to a greased baking dish and sprinkle with the French fried onions and remaining cheese.
5. Bake until the cheese begins melting and the onions just begin browning.
6. Serve warm.

17. Healthy pesto baked rigatoni

Image: Shutterstock

You will need:

For the pasta:

• 1lb. whole wheat rigatoni (cooked)
• 2 cups heirloom tomatoes (chopped)
• ½ cup Asiago cheese (shredded)
• ½ cup water

For the pesto:

• 1 cup spinach
• 1 cup kale
• 1 cup basil
• ¾ cup almonds or pine nuts
• ½ cup olive oil
• ¼ cup Parmesan or Asiago cheese
• ½ tsp salt
• 3 garlic cloves
• Lemon juice (from one lemon)

How to make:

1. Preheat the oven to 400°F (204°C).
2. Blend all the pesto ingredients into a smooth puree. Transfer it to a bowl and set it aside.
3. Combine the cooked noodles, tomatoes, pesto, and water in a baking dish. Sprinkle the cheese over it and cover it loosely with oiled aluminum foil.
4. Bake for 10 to 15 minutes until the cheese melts.
5. Serve immediately with lemonade or other refreshing drinks.

18. Traditional sweet potato casserole

Image: Shutterstock

You will need:

• 2 cups sweet potato (cooked and cubed)
• 1 cup rolled oats
• ½ cup packed brown sugar
• ½ cup low-fat milk
• ½ cup white sugar
• ½ cup pecans (chopped)
• ⅓ cup all-purpose flour
• 5tbsp unsalted butter (softened)
• ½ tsp vanilla bean paste
• ½ tsp salt

How to make:

1. Preheat the oven to 325°F (162°C).
2. Combine the sweet potatoes, white sugar, oats, salt, butter, milk, and vanilla paste in a large bowl. Mix well with a fork for a smooth paste.
3. Transfer the mixture to a baking dish greased with some butter and set it aside.
4. Mix the brown sugar and flour in a small bowl. Stir in the butter until the mixture turns coarse. Stir in the pecans and mix well.
5. Sprinkle it over the sweet potato mixture and bake for 30 minutes until the topping turns light brown.
6. Serve warm with a dipping sauce or other accompaniments.

Kathy, a blogger, shares
a different version of sweet potato casserole, which is a part of most of her family gatherings. She uses sugar, sweet potatoes, eggs, butter, salt, flour, cinnamon, vanilla, pumpkin pie spice, and nutmeg powder to make this delicious dish. She says, “This is a casserole that is a fall favorite for us and usually always a part of the holiday dinner, especially in my husband’s family. My husband’s sisters and most of our nieces and nephews on that side of the family love this casserole. My sister-in-law makes this for every family gathering because the kids like it so well (ⅰ).’’

Quick tip

Blend basil leaves, mayonnaise, lemon juice, walnuts, salt, and pepper to make a smooth dip that will help accentuate the casserole’s flavor.

19. Apple fritter casserole

Image: Shutterstock

You will need:

• 1 can (8oz.) crescent dough sheets
• 1 granny smith apple (cored and chopped)
• 1 cup powdered sugar
• ¼ cup unsalted butter (melted)
• ¼ cup whole milk
• ¾ cup brown sugar (packed)
• 1tbsp all-purpose flour
• 1tbsp mixed nuts (finely chopped)
• 1tsp cinnamon powder

How to make: 

1. Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper and set it aside.
2. Cut the crescent sheets into one-inch cubes. Toss these cubes with half the cinnamon and brown sugar in a bowl.
3. In another bowl, mix the chopped apples, flour, mixed nuts, and the remaining cinnamon powder.
4. Combine the apples and crescent pieces and put them in the baking dish. Pour the melted butter over the mixture.
5. Bake for 40 to 45 minutes until the top turns golden brown. Set it on a wire rack to cool for ten minutes.
6. Mix the powdered sugar and milk in a microwave-safe bowl. Microwave it for 15 seconds until the mixture thickens.
7. Pour the mixture over the baked casserole and serve this delightful dish for breakfast. Let your child customize the recipe and make healthier versions of it.

20. Pistachio ice cream dessert

You will need:For the crust:

• 1 sleeve of buttery round crackers (crushed)
• ½ cup unsalted butter (melted)

For the topping:

• ¼ gallon vanilla ice cream (softened)
• 1 can (12oz.) frozen whipped topping (thawed)
• 1 pack (3oz.) instant pistachio pudding mix
• 1 cup low-fat milk
• ¼ cup chocolate-covered toffee bits

How to make:

1. Preheat the oven to 350°F (176°C).
2. Mix the cracker crumbs and butter in a bowl. Spread the mixture at the bottom of a baking dish, pressing gently with the back of a spoon.
3. Bake for around 15 minutes until the crust turns light brown and smells toasted. Set it aside to cool.
4. Meanwhile, mix the ice cream, pudding mix, and milk in a bowl until well combined. Spread this mixture evenly on the crust.
5. Spread the whipped topping over the ice cream mixture and top it with the toffee bits. Freeze for at least one hour. Serve this mouthwatering dish for dessert or with fresh fruit as a midday snack.

21. Southwestern veggie-packed tater tot casserole

Image: Shutterstock

You will need:

• 1 can (15oz.) black beans (drained and rinsed)
• 28oz. frozen tater tots
• 1 cup diced tomato (with juices)
• 1 cup low-fat milk
• 1 cup cauliflower (chopped into small pieces)
• 1 cup carrots (shredded)
• 1 cup mozzarella cheese (shredded)
• ½ cup frozen corn
• ¼ cup fresh cilantro (chopped)
• ¼ cup all-purpose flour
• 1 small tomato (diced)
• ½ yellow onion (diced)
• ½ medium red onion (diced)
• 1 jalapeño (thinly sliced)
• 1 garlic clove (minced)
• 1tbsp olive oil
• 1tsp chili powder
• 1tsp kosher salt

How to make:

1. Preheat the oven to 350°F (180°C). Grease a baking dish and set it aside.
2. Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook for around two minutes.
3. Add the corn, carrots, black beans, and cauliflower, and cook for around three minutes while stirring until the corn turns brown around the edges.
4. Add the flour, chili powder, and salt, and stir well until the veggies are evenly coated. Next, stir in the milk and diced tomatoes and cook for around three minutes while constantly stirring until the mixture thickens.
5. Add the mozzarella cheese and stir until it melts. Transfer the mixture to the baking dish and arrange the tater tots on it.
6. Bake for around 30 minutes until the top turns golden brown.
7. Garnish with tomato, red onion, jalapeño, and cilantro. Serve this tasty and nutritious dish for lunch or dinner.

Vegan Casseroles

22. Mexican-style vegan bean and rice casserole

Image: Shutterstock

You will need:

• 2 zucchinis (cut into ½-inch cubes)
• 1 cup corn kernels
• 1 cup black beans (cooked)
• 1 cup brown rice (cooked)
• 1 cup no-cheese sauce (homemade)
• 1 large yellow onion (diced)
• 1 red bell pepper (deseeded and diced)
• 2 garlic cloves (minced)
• 1tbsp cumin seeds (toasted and ground)
• 1tsp ancho chile powder
• 1tsp dried herbs mix
• A handful of cilantro (chopped)
• Olive oil

How to make:

1. Preheat the oven to 350°F (180°C). Grease a baking dish and set it aside.
2. Heat the olive oil in a saucepan over medium heat. As the oil warms, sauté the onion and bell pepper for around seven to eight minutes until the onion turns brown.
3. Add one to two tablespoons of water at a time to keep the vegetables from sticking to the pan. Next, add the garlic and cook the mixture for around four minutes.
4. Add the cumin, herbs mix, and ancho chile powder. Cook for another 30 seconds and then remove from the heat. Add the cooked rice, zucchini, black beans, corn, and no-cheese sauce. Mix well.
5. Now, spoon the mixture into the baking dish and bake for around 25 minutes until the top begins to bubble. Garnish with cilantro and serve warm.

23. Broccoli and brown rice casserole

Image: Shutterstock

You will need:

• 1 can (15oz.) chickpeas (rinsed and drained)
• 2 cups brown rice (cooked)
• 1 cup broccoli florets (boiled)
• 1 cup unsweetened plant-based milk
• 1 tomato (chopped)
• 1 onion (chopped)
• 2tbsp fresh parsley (finely chopped)
• 2tbsp rolled oats
• 1tsp garlic powder
• 1tsp mild chili powder
• 1tsp smoked paprika
• 1tsp apple cider vinegar
• ¼ tsp sea salt
• Freshly ground black pepper to taste
• Olive oil

How to make:

1. Preheat the oven to 400°F (204°C). Grease a casserole dish with some olive oil and set it aside.
2. Heat a tablespoon of olive oil in a skillet over high heat. Add the onion, garlic powder, chili powder, paprika, and one-fourth cup of water. Cook for around ten minutes while occasionally stirring until the onion turns tender.
3. Meanwhile, grind the rolled oats into flour using a food processor. Transfer the flour to a bowl and whisk it with the milk and half a cup of water. Stir well and pour the mixture into the skillet.
4. Add the vinegar, salt, and pepper, and cook the mixture for around three to five minutes while occasionally stirring until the mixture thickens. Remove the sauce from the heat and set it aside.
5. Spread the broccoli, rice, and chickpeas evenly in the baking dish. Pour the sauce over the rice mixture and bake for around 20 minutes.
6. Garnish with the tomato and parsley and serve warm.

24. Baked vegan ziti

Image: Shutterstock

You will need:

• 1lb. ziti noodles (cooked)
• 25oz. marinara sauce
• 1 bag non-dairy mozzarella cheese (shreds)
• 2 cups vegan ground beef
• 1 cup raw cashews
• ¾ cup water
• 1 large lemon (juiced)
• 4tbsp nutritional yeast
• 1 garlic clove
• 1tsp salt
• ½ tsp onion powder

How to make:

1. Preheat the oven to 375°F (190°C). Grease the bottom and sides of a casserole dish and keep it aside.
2. Soak the cashews in boiling water for at least five to seven minutes. Drain them and blend with the water, lemon juice, nutritional yeast, garlic, onion powder, and salt to make a smooth sauce. Set the cashew cheese aside.
3. Place the ziti noodles in the casserole dish and pour the marinara sauce over it. Place the vegan beef on top and stir to combine.
4. Spread the cashew cheese over the noodle mixture and stir the ingredients gently. Sprinkle the mozzarella shreds over it.
5. Bake uncovered for around 20 to 25 minutes until the top turns light brown. Serve warm for supper or a Sunday brunch with family.

25. Vegan creamy potato casserole

Image: Shutterstock

You will need: 

• 1lb. russet potatoes (peeled and cut into ⅛-inch-thick rounds)
• 2 cups frozen cauliflower florets (steamed or boiled)
• 1 cup filtered water
• 1 cup raw cashews (soaked for two hours)
• ½ cup nutritional yeast flakes
• 3 garlic cloves (minced)
• 2tbsp olive oil
• 1tbsp apple cider vinegar
• Sea salt to taste
• Freshly ground black pepper to taste
• Fresh rosemary (chopped) to taste

How to make:

1. Preheat the oven to 400°F (204°C). Grease a casserole dish with some olive oil and set it aside.
2. Blend the cauliflower, water, cashews, nutritional yeast, apple cider vinegar, garlic, and sea salt into a smooth sauce.
3. Place two-thirds of the potatoes in the baking dish in a layer. Spread two-thirds of the cauliflower cream sauce evenly over the potatoes.
4. Now, place the remaining potatoes in a single layer and pour the remaining cream sauce over it, spreading it evenly over the potatoes.
5. Season the top with black pepper and rosemary, and bake for around 45 to 55 minutes until the top turns golden brown.
6. Once done, set it aside to cool until ready to serve.

26. Teriyaki tofu-tempeh casserole

Image: Shutterstock

You will need:

For the crust:

• 10oz. organic tofu (cubed)
• 8oz. tempeh (cubed)
• 2 cups stir-fry vegetables (cooked)
• 1 cup quinoa (cooked)
• Olive oil for greasing

For the teriyaki sauce:

• ¾ cup low-sodium soy sauce
• ¾ cup water
• ½ cup pure maple syrup
• 2tbsp cornstarch
• ½ tsp ground ginger
• ½ tsp garlic powder

How to make:

1. Preheat the oven to 400°F (204°C). Grease a casserole dish with olive oil and set it aside.
2. Add the soy sauce, water, maple syrup, ginger powder, and garlic powder to a saucepan, and bring the mixture to a boil over medium heat.
3. When the mixture begins boiling, cook on low heat for one minute.
4. Meanwhile, mix the cornstarch with water in a small bowl to make a smooth-flowing liquid. Add it to the soy sauce mixture and cook for a minute until the sauce thickens. Remove from the heat, cover, and set aside.
5. Place the tofu and tempeh cubes in the baking dish. Drizzle a cup of teriyaki sauce over it and gently toss to coat. Place the dish in the middle rack of the oven and bake for around 20 to 25 minutes.
6. Set it aside to cool. When it cools, shift the tofu to one side of the baking dish using a spoon and add the cooked rice and vegetables.
7. Pour the remaining teriyaki sauce over the top and toss well to combine. Bake uncovered at 350°F (176°C) for around 10 to 15 minutes.
8. Serve warm with an accompaniment of choice. Let your children experiment with meat/fish versions of the recipe or vegetables of their choice.

27. Kale, cauliflower, and sweet potato gratin

Image: Shutterstock

You will need:

• 1 cup unsweetened coconut milk
• 1 cup sweet potato (peeled and cut into one-fourth-inch thick rounds)
• ½ cup cauliflower florets (chopped)
• 1 bunch dino kale (chopped)
• 1 yellow onion (diced)
• 2 garlic cloves (minced)
• 1tbsp nutritional yeast
• 1tbsp rosemary (minced)
• 1tsp arrowroot powder
• A pinch of nutmeg
• Salt and ground black pepper to taste
• 1 tsp sesame seed oil

How to make: 

1. Preheat the oven to 350°F (176°C). Grease the bottom and sides of a 9×13-inch casserole dish and keep it aside.
2. Heat the sesame seed oil in a skillet over medium heat. Sauté the onion, minced garlic, and kale until the kale wilts and the onions turn transparent.
3. Place the sweet potatoes in a single layer in the baking dish, followed by the cauliflower florets in an even layer. Then, spread the kale mixture over the top.
4. Whisk the coconut milk with the nutritional yeast, arrowroot powder, salt, pepper, nutmeg, and rosemary in a bowl. Pour this mixture over the vegetables in the baking dish.
5. Bake for around 30 to 40 minutes until potatoes are cooked through and the sauce begins bubbling.
6. Set it aside to cool for ten minutes before serving.

Another popular variety of casserole exists, like the biscuit casserole. It is a fuss-free recipe with a simple biscuit topping comprising cheese, sugar, pepper, salt, baking powder, buttermilk, butter, and all-purpose flour.

Quick tip

Instead of greasing, line the baking dish with parchment paper. Ensure the paper’s edges come up slightly higher than the edges of the dish, so you can easily lift the contents by grabbing these paper edges.

Infographic: How To Make Nutritious Casserole For Children

A casserole is a delectable dish that can be made using several ingredients. Choosing the right ingredients makes the dish healthier and tastier. Our infographic shares tips that can help make selecting ingredients for a casserole easier.

Illustration: Momjunction Design Team

Image: Stable Diffusion/MomJunction Design Team

Got little picky eaters at home? Learn how to make a delicious creamy vegetable casserole with this easy-to-follow recipe! This could be perfect for a weeknight dinner or a special occasion.

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Reda ElmardiRD

Reda Elmardi is a registered dietician, certified nutritionist, and certified strength and conditioning specialist trainer. The 32-year-old is a certified nutritionist from the UNC's Online MPH with Nutrition concentration, and has around ten years of experience.

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Swati PatwalM.Sc. (Food & Nutrition), MBA

Swati Patwal is a clinical nutritionist, a Certified Diabetes Educator (CDE) and a toddler mom with more than a decade of experience in diverse fields of nutrition. She started her career as a CSR project coordinator for a healthy eating and active lifestyle project catering to school children.

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Rohit GarooBSc, MBA

Rohit Garoo is a writer-turned-editor with over 9 years of experience in content writing, editing, and content marketing. He did his bachelors in Science at St. Xavier's College, Hyderabad, and masters in Business Administration at Osmania University.

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Nida ShaikhBSc, PG Dip.

Nida holds a bachelor's degree in Zoology and a postgraduate diploma in Clinical Genetics and Medical Laboratory Techniques from Goa University. Before joining MomJunction, she worked as a laboratory technician. She began content writing during her college years and has been featured as a co-author in a children's short story compilation book.

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