A full collection of healthy casseroles that are easy to prepare and perfect for families or big groups. Many are freezer-friendly and can be made ahead of time!
I’m all about quick and easy meals lately. More often than not I’ve been leaning on slow cooker meals and/or casseroles! Even though we have a small family, I love making large batch meals like casseroles so that we have plenty of leftovers for the week.
What Makes a Casserole Healthy?
Casseroles tend to get a bad rap because they’re commonly loaded with things like canned soup, cheese and/or cream. But casseroles can totally be elevated using better ingredients and still taste delicious.
My philosophy when it comes to building healthy casseroles is the same as every other meal. I like to have a balance of protein, healthy fats, fiber and carbs. This is usually pretty easy because most casseroles involve some sort of grain, protein and veggies. Of course, if you are missing one of these macronutrients in the casserole, you can always serve with a side dish to balance out the meal!
I’m all about taking casseroles I grew up loving and making them healthier. To do this, I usually try to swap any refined grains for whole grains, use fresh or frozen items instead of canned foods, sneak in more veggies (even if it’s just a handful of spinach) and lighten up the amount of cheese needed. These are easy adjustments and trust me, everyone will still love these healthier versions.
How to Meal Prep Casseroles
There are two different ways you can meal prep casseroles:
Assemble but don’t bake. Prep all of the ingredients and follow the directions up until you are supposed to bake. Cover and refrigerate or freeze until you’re ready to bake. If you freeze it, make sure you thaw it in the refrigerator first.
The other option is to follow the recipe all the way through baking! Let the casserole cool completely before covering and storing in the refrigerator or freezer.
Make French Toast for a crowd with this easy Overnight French Toast Bake that’s dairy-free! To lighten things up a bit this recipe uses a mixture of eggs and egg whites, almond milk and maple syrup for sweetness.
This stuffed pepper casserole has all the delicious flavors of traditional stuffed peppers but is made in one pot for an easy weeknight meal. Loaded with ground turkey, brown rice, veggies, spices and topped with cheese. It's hearty, delicious and packed with flavor.
114 oz can ofblack soybeans or black beans, rinsed and drained
¼cupsliced green onion
1 ½cupsprepared salsa, mild, medium or hot
2cupsshredded Mexican cheese blend
2% Greek yogurt, avocado, extra green onion and cilantro (for topping)
Bring the water and quinoa to a boil in a saucepan. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let the covered saucepan cool for 4-5 minutes. Remove the lid and fluff with a fork. Set aside.
Preheat the oven to 350° F. Grease a 9″x 13″ dish and spread the sweet potato, bell pepper, and onion in the bottom. Sprinkle with 1 teaspoon of the taco seasoning.
In a bowl combine the beans, cooked quinoa, green onion, cilantro and 1 tablespoon of taco seasoning; mix well.
Place the bean and quinoa mixture over the veggies in the baking dish. Spread salsa on top of the quinoa mixture. Top with cheese.
Cover with aluminum foil and bake for 40 minutes. Removed cover and bake for another 20 minutes or until cheese has melted, the sweet potatoes are cooked and everything is hot throughout.
Serve immediately topped with greek yogurt, avocado slices, green onion and cilantro if desired.
Serving: 1/6 of recipeCalories: 348kcalCarbohydrates: 34gProtein: 18gFat: 15gFiber: 7gSugar: 5g