Casserole recipes are always a delight to either cook, or eat. They are sumptuous and hearty meals all by themselves. Some of the more familiar recipes you perhaps will know or have eaten are chicken broccoli casserole, hamburger casserole, or ground beef casserole. Let’s try to expand your medley of healthy casserole recipes by starting off with an extremely easy tuna casserole to kick off our healthy casserole recipes extravaganza.
Easy Tuna Casserole
Tuna, creamy soup, macaroni, cheese in addition to fried onions make this ridiculously easy tuna casserole a breeze to create.
3 cups of cooked macaroni
1 (6 ounce) drained canned tuna
1 (10.75 ounce) can of condensed cream of chicken soup
1 cup of shredded Cheddar cheese
1 1/2 cups of fried onions
Initially preheat your oven to 350 degrees F. Now in a 9×13-inch baking dish, mix the tuna, macaroni, and soup together. Blend them well, and then top with cheese. Now bake this at 350 degrees F for around 25 minutes or until it turns bubbly. Drizzle with fried onions, and bake for 5 minutes more. Serve while hot.
Turkey Casserole Leftovers
This is one pot stew that does not allow any delicious turkey to go to waste.
2 finely chopped onions
1 cored and chopped apple
2 tbsp of olive oil
1 tsp of dried sage, or 5 chopped sage leaves
2 tbsp of plain flour
300ml of vegetable or chicken stock
2 tbsp of wholegrain mustard
2 tbsp of honey
400g-500g of shredded and pulled leftover turkey
Around 350g of leftover roasted vegetables sliced up into chunks
First fry the onion and apple in oil until they turn soft using a casserole or deep pan. Mix in the sage for around 1 min, and then stir in the flour. Slowly mix in the stock followed by the honey and mustard. Allow to simmer then mix-in the turkey and roasted vegetables. Place a cover and carefully simmer for around 15 minutes or until turkey is nice and hot. Season to taste and eat with mashed potatoes.
Beef & Vegetable Casserole
This is a classic braised beef stew with sumptuous gravy making for a perfect recipe for economical meat cuts with slow-cooking guaranteeing a tender meat dish.
2 thickly sliced celery sticks
1 chopped onion
2 generously large carrots chunkily sliced
5 bay leaves
3 sprigs of thyme
1 tbsp of vegetable oil
1 tbsp of butter
2 tbsp of plain flour
2 tbsp of tomato purée
2 tbsp of Worcestershire sauce
2 crumbled beef stock cubes
850g of stewing beef sliced into large chunks
Preheat your oven to 140C gas. Place the kettle on it and put the onion, carrots, celery, bay and 1 thyme sprig in a casserole with 1 tbsp butter and oil. Allow to become soft for 10 minutes, and then mix in the flour, followed by the Worcestershire sauce, tomato purée, and beef stock cubes. Slowly mix in 600ml of hot water, then put in the beef and allow to bring to a gentle simmer. Place a cover and put in the oven for around 2hrs and 30 minutes. Take off the cover and cook for another 30mins to an hour or until the meat is really tender and the sauce thickens.
This is a healthy one-pot stew using peppers, courgettes, lentils, sweet smoked paprika and thyme.
1 tbsp of rapeseed or olive oil
1 finely chopped onion
3 sliced garlic cloves
1 tsp of smoked paprika
½ tsp of cumin
1 tbsp of dried thyme
3 sliced medium carrots
2 finely sliced medium sticks celery
1 chopped red pepper
1 chopped yellow pepper
2 x 400g of peeled cherry tomatoes
250ml of vegetable stock cube
2 thickly sliced courgettes
2 sprigs of fresh thyme
250g of cooked lentils
First heat the oil in a generous heavy-based pan. Next put in the onions and cook slowly for 5 – 10 minutes or until softened. Mix in the dried thyme, carrots, garlic, spices, celery and peppers and allow to cook for 5 minutes. Place in the stock, courgettes, tomatoes and fresh thyme and allow to cook for 20 – 25 minutes. Remove the thyme sprigs. Mix in the lentils and bring everything back to a simmer. Serve using wild and white basmati rice or mashed potatoes.
Bean Stew and Spicy Chicken
This delicious chicken casserole is a satisfying one-pot low fat meal.
1¼kg drumstick and chicken thighs and drumsticks
1 tbsp of olive oil
2 sliced onions
1 crushed garlic clove, crushed
2 red deseeded and chopped chilies
250g defrosted frozen peppers
400g can of chopped tomatoes
420g can of kidney beans in chili sauce
2 x 400g cans of drained butter beans
400ml hot chicken stock
A small bunch of chopped coriander
150ml of pot soured cream and crusty bread
Remove the skin off the chicken. Warm the oil in a generous casserole dish; cook the chicken till brown all over, then take out using a slotted spoon. Tip in the garlic, onions, and chilies, and fry for 5 minutes or until it starts to soften and turn golden. Mix in the tomatoes, peppers, beans as well as the hot stock. Place the chicken back on top, half-cover it using a pan lid and cook for 50 minutes or until the chicken is cooked and soft. Stir through the coriander and you are ready to serve with soured cream along with tasty crusty bread.
So whether you are on the go or just want to eat healthy, these easy healthy casserole recipes will surely do the trick!