35+ Healthy Sunday Low-Sodium Casserole Recipes for a Heart-Healthy Meal

Sunday dinners are often a time for family gatherings and relaxation, with comfort foods taking center stage. But if you’re looking to enjoy these hearty meals while keeping your health in check, low-sodium casseroles are a great option.

By choosing fresh ingredients and flavor-packed seasonings, you can create delicious casseroles that are gentle on your heart and kidneys without sacrificing taste.

Whether you’re looking for a filling vegetarian dish, a protein-packed casserole, or a wholesome side to accompany your favorite main course, these 35+ Sunday low-sodium casserole recipes are sure to fit the bill.

With these recipes, you can indulge in a satisfying and nutritious meal that everyone will enjoy, all while keeping sodium levels under control.

Each of these casseroles is designed to be low in sodium but high in flavor, thanks to the use of fresh vegetables, lean proteins, and herbs and spices.

Whether you’re meal prepping for the week or hosting a family dinner, these casseroles provide a versatile, easy-to-make option that can be enjoyed by everyone, even those watching their sodium intake.

So, get ready to discover a world of healthy and flavorful casseroles that will make your Sundays even better!

35+ Healthy Sunday Low-Sodium Casserole Recipes for a Heart-Healthy Meal

Low-sodium casseroles are a fantastic way to enjoy comfort food while taking care of your health.

By incorporating nutrient-dense ingredients and experimenting with fresh herbs and spices, you can create dishes that are not only flavorful but also heart-healthy.

These 35+ Sunday low-sodium casserole recipes offer a wide variety of options for all tastes, from vegetable-packed casseroles to protein-rich dishes.

So next time you’re planning your Sunday dinner, try one of these delicious recipes for a satisfying meal that the whole family will love, without the excess sodium. Your taste buds and your health will thank you!

Baked Chicken and Sweet Potato Casserole

This healthy and hearty casserole is a perfect Sunday dish, featuring lean chicken breast, roasted sweet potatoes, and a blend of aromatic herbs and vegetables. With minimal added salt, this low-sodium casserole offers a rich flavor profile and is a great way to enjoy a nutritious, filling meal without compromising on taste. The combination of tender chicken and naturally sweet, caramelized sweet potatoes makes it an ideal choice for a family dinner.

Ingredients:

• 2 large chicken breasts, boneless and skinless
• 3 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 1 cup low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and season with garlic powder, paprika, and thyme. Cook until browned on both sides, about 5-7 minutes per side. Remove from heat and set aside.
3. In the same skillet, add the diced sweet potatoes, bell pepper, and onion. Cook for about 5 minutes, stirring occasionally. Add the chicken broth and let it simmer for another 5 minutes.
4. Layer the cooked sweet potato mixture in a 9×13-inch casserole dish. Place the browned chicken breasts on top of the mixture.
5. Cover with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender.
6. Garnish with fresh parsley before serving.

This Baked Chicken and Sweet Potato Casserole is not only low in sodium but also packed with essential nutrients like protein and vitamins. The tender chicken pairs perfectly with the naturally sweet and savory roasted vegetables, making it a crowd-pleasing dish. Its simplicity in preparation ensures you can enjoy a wholesome, low-sodium meal with minimal effort. It’s a great way to start your Sunday on a healthy note and enjoy leftovers for the week!

Low-Sodium Veggie and Quinoa Casserole

For a delicious, meat-free casserole that’s full of vibrant vegetables and packed with plant-based protein, this Low-Sodium Veggie and Quinoa Casserole is perfect for your Sunday meal prep. Combining the nutritional powerhouse of quinoa with a variety of colorful vegetables, this dish is light yet filling and makes a wonderful, heart-healthy, low-sodium alternative to traditional casseroles.

Ingredients:

• 1 cup quinoa, rinsed
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, chopped
• 1 cup mushrooms, sliced
• 1/2 cup frozen peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 cup shredded mozzarella cheese (optional)
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium pot, cook the quinoa according to package instructions, using low-sodium vegetable broth instead of water for added flavor.
3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, zucchini, yellow squash, red bell pepper, and mushrooms. Sauté for about 5-7 minutes until the vegetables are tender.
4. Stir in the cooked quinoa, frozen peas, oregano, and cumin. Mix well.
5. Transfer the mixture into a greased 9×9-inch casserole dish. If desired, sprinkle mozzarella cheese on top.
6. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly, if using.
7. Garnish with fresh basil before serving.

This Low-Sodium Veggie and Quinoa Casserole is a nutrient-dense meal that brings together a perfect blend of fresh vegetables and quinoa. The quinoa acts as a complete protein, providing all nine essential amino acids, while the variety of veggies ensures a rich source of vitamins and minerals. With no added salt and a carefully balanced seasoning profile, this casserole is a flavorful yet heart-healthy dish that will satisfy your cravings while supporting your well-being.

Lightened-Up Broccoli and Cauliflower Rice Casserole

This Low-Sodium Broccoli and Cauliflower Rice Casserole is a light, comforting option for a Sunday dinner, offering all the creamy goodness of a traditional casserole without the excess sodium and calories. Using cauliflower rice as a low-carb base, this casserole is loaded with fiber and vitamins. It’s a satisfying meal that doesn’t feel heavy, making it an excellent choice for anyone seeking a low-sodium, nutrient-packed dish.

Ingredients:

• 3 cups cauliflower rice (fresh or frozen)
• 2 cups broccoli florets, steamed
• 1 cup low-sodium chicken broth
• 1/2 cup low-fat sour cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 cup whole wheat breadcrumbs (optional)
• 1 tablespoon olive oil
• Fresh chives for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the cauliflower rice and sauté for about 5 minutes until slightly tender.
3. Stir in the low-sodium chicken broth, garlic powder, and black pepper. Cook for an additional 3-4 minutes, until the liquid is absorbed and the cauliflower rice is fully cooked.
4. In a large bowl, combine the cooked cauliflower rice, steamed broccoli florets, sour cream, and Parmesan cheese. Mix well until everything is evenly coated.
5. Transfer the mixture into a greased 9×9-inch casserole dish. Sprinkle breadcrumbs on top, if using.
6. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the top is slightly golden and bubbly.
7. Garnish with fresh chives before serving.

This Low-Sodium Broccoli and Cauliflower Rice Casserole is a perfect blend of creaminess and nutrition, making it a wholesome dish for Sunday dinner. The cauliflower rice gives it a light, low-carb texture, while the steamed broccoli and Parmesan provide flavor and richness. This casserole is not only low in sodium but also rich in fiber, which aids in digestion and overall health. It’s a great alternative to more traditional high-sodium casseroles and a satisfying meal for the whole family.

Low-Sodium Turkey and Green Bean Casserole

A healthier twist on the classic turkey and green bean casserole, this low-sodium version is perfect for a cozy Sunday dinner. Using lean turkey breast and fresh green beans, this dish is hearty, flavorful, and packed with protein. A creamy, no-sodium-added mushroom sauce ties everything together, making this casserole both comforting and nutritious. It’s a great option for a low-sodium, filling meal that will leave you feeling satisfied without the guilt.

Ingredients:

• 2 cups cooked turkey breast, shredded
• 4 cups fresh green beans, trimmed and steamed
• 1 cup low-sodium chicken broth
• 1/2 cup plain Greek yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 cup whole wheat breadcrumbs
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the cooked turkey breast and season with garlic powder, onion powder, and black pepper. Stir to combine, cooking for 3-5 minutes to warm the turkey.
3. In a small saucepan, combine the low-sodium chicken broth and Greek yogurt, stirring until smooth. Heat over low heat for 3-4 minutes until the sauce is warm.
4. In a greased 9×13-inch casserole dish, layer the steamed green beans, followed by the seasoned turkey. Pour the creamy sauce over the mixture and stir to coat everything evenly.
5. Top with whole wheat breadcrumbs and bake for 20 minutes, or until the top is golden brown.
6. Garnish with fresh parsley before serving.

This Low-Sodium Turkey and Green Bean Casserole provides a lighter alternative to the traditional recipe, maintaining the flavors you love while keeping sodium levels in check. The combination of lean turkey and fresh green beans offers a great balance of protein and vegetables, while the creamy, tangy yogurt sauce ensures a rich and satisfying dish. It’s perfect for a Sunday meal that’s both wholesome and comforting, ideal for anyone looking to reduce their sodium intake without sacrificing flavor.

Spaghetti Squash and Spinach Casserole

For a lighter, low-sodium alternative to traditional pasta casseroles, this Spaghetti Squash and Spinach Casserole is a perfect Sunday dish. The spaghetti squash serves as a low-carb, gluten-free base, and the spinach adds a boost of vitamins and minerals. This casserole is easy to prepare, full of flavor, and can be made ahead for a stress-free meal. It’s a great way to incorporate more vegetables into your diet without compromising on taste.

Ingredients:

• 1 medium spaghetti squash
• 2 cups fresh spinach, chopped
• 1/2 cup low-sodium marinara sauce
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and roast on a baking sheet, cut side down, for 35-40 minutes, or until the squash is tender and easily shredded with a fork.
3. While the squash roasts, heat a large skillet over medium heat and sauté the spinach until wilted, about 2-3 minutes. Remove from heat and set aside.
4. Once the spaghetti squash is roasted, use a fork to scrape out the flesh into strands. Place the strands in a large bowl and mix with the sautéed spinach, marinara sauce, ricotta cheese, Parmesan, garlic powder, and basil. Stir to combine.
5. Transfer the mixture to a greased 9×9-inch casserole dish and bake for 20 minutes, or until the casserole is heated through and the top is slightly golden.
6. Garnish with fresh basil before serving.

This Spaghetti Squash and Spinach Casserole is a flavorful, low-sodium option that swaps traditional pasta for a vegetable-packed alternative. The spaghetti squash offers a satisfying texture, while the spinach and creamy cheeses make the dish feel indulgent. It’s an ideal way to enjoy a comforting casserole while keeping things light and healthy, and it’s versatile enough to be enjoyed as a side dish or a main course. This casserole proves that you don’t need pasta to enjoy a delicious and filling meal!

Low-Sodium Beef and Vegetable Casserole

This Low-Sodium Beef and Vegetable Casserole is a comforting, one-pan meal filled with lean beef, hearty vegetables, and a rich, flavorful sauce. With a careful balance of seasonings and minimal salt, it’s a perfect Sunday meal for anyone looking to enjoy a filling dish while keeping sodium levels low. Packed with protein and fiber, this casserole is a great option for a wholesome, satisfying dinner that will please the whole family.

Ingredients:

• 1 pound lean ground beef
• 2 cups cauliflower florets, steamed
• 1 cup carrots, chopped
• 1 cup green peas, frozen
• 1/2 cup low-sodium beef broth
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
3. Add the cauliflower florets, carrots, and peas to the skillet. Season with onion powder, garlic powder, and black pepper, stirring to combine.
4. Pour in the low-sodium beef broth and simmer for 5-7 minutes until the vegetables are tender and the mixture has thickened slightly.
5. Transfer the beef and vegetable mixture to a greased 9×13-inch casserole dish. If desired, sprinkle shredded cheddar cheese on top.
6. Bake for 15-20 minutes, or until the top is golden brown and the casserole is heated through.
7. Serve hot and enjoy!

This Low-Sodium Beef and Vegetable Casserole is a hearty and satisfying meal that balances lean beef with nutritious vegetables, making it both flavorful and nutritious. The use of low-sodium beef broth ensures a savory base without the need for added salt, while the blend of vegetables provides fiber and vitamins. This casserole is perfect for a Sunday dinner when you want something filling yet health-conscious, offering a great way to enjoy a balanced, low-sodium meal. It’s an easy-to-make dish that everyone at the table will love!

Low-Sodium Chicken and Sweet Potato Casserole

This Low-Sodium Chicken and Sweet Potato Casserole is a wholesome and delicious dish, perfect for a comforting Sunday meal. The sweet potatoes offer a naturally sweet and creamy base, while the lean chicken breast adds lean protein. With minimal seasoning and a small amount of salt, this casserole is packed with vitamins and nutrients, making it a great choice for those looking to enjoy a flavorful and healthy meal. It’s an easy-to-make casserole that offers a balanced combination of carbohydrates, protein, and vegetables.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 cups cooked chicken breast, shredded
• 1 cup low-sodium chicken broth
• 1/2 cup non-fat Greek yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, boil the diced sweet potatoes in water for about 10-15 minutes, or until they are tender. Drain and mash with a fork or potato masher.
3. In a separate skillet, heat the olive oil over medium heat. Add the cooked shredded chicken and season with garlic powder, paprika, and black pepper. Stir to combine.
4. In a large bowl, combine the mashed sweet potatoes, chicken broth, Greek yogurt, and chicken mixture. Stir until smooth and well combined.
5. Transfer the mixture to a greased 9×13-inch casserole dish. If desired, sprinkle mozzarella cheese on top.
6. Bake for 25-30 minutes, or until the casserole is heated through and the top is lightly golden.
7. Serve warm and enjoy!

This Low-Sodium Chicken and Sweet Potato Casserole offers a comforting and nourishing meal with minimal sodium. The sweet potatoes provide a naturally creamy base, while the lean chicken breast adds a satisfying protein boost. The addition of Greek yogurt brings a smooth, rich texture without added fat. It’s a perfect Sunday dish for anyone seeking a healthy and filling meal, and it’s ideal for family dinners or meal prep for the week ahead.

Low-Sodium Broccoli and Quinoa Casserole

This Low-Sodium Broccoli and Quinoa Casserole is a light, nutritious, and satisfying dish that is easy to prepare and perfect for a Sunday meal. With the goodness of quinoa, a complete protein, and nutrient-rich broccoli, this casserole is a great way to pack in fiber, protein, and essential vitamins. It’s a wonderful choice for a low-sodium, plant-based option that still feels indulgent thanks to the creamy cheese sauce made with non-fat Greek yogurt. Ideal for vegetarians or anyone looking to reduce their sodium intake without compromising on flavor.

Ingredients:

• 1 cup quinoa, cooked
• 2 cups broccoli florets, steamed
• 1/2 cup non-fat Greek yogurt
• 1/4 cup low-sodium vegetable broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (optional)
• 1 tablespoon olive oil
• 1/4 cup whole wheat breadcrumbs (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook the quinoa according to package instructions and set aside.
3. Steam the broccoli until tender, about 5-7 minutes.
4. In a large bowl, combine the cooked quinoa, steamed broccoli, Greek yogurt, vegetable broth, garlic powder, and black pepper. Stir until well combined.
5. Transfer the quinoa and broccoli mixture to a greased 9×9-inch casserole dish. Top with shredded cheddar cheese and sprinkle with whole wheat breadcrumbs.
6. Bake for 20-25 minutes, or until the casserole is heated through and the top is golden brown.
7. Serve warm and enjoy!

The Low-Sodium Broccoli and Quinoa Casserole is a wholesome, plant-based dish that’s perfect for anyone looking for a lighter yet filling meal. The combination of quinoa and broccoli offers a complete source of protein and essential nutrients, while the creamy, tangy yogurt sauce adds richness without adding extra sodium. This casserole is both nutritious and delicious, making it a great choice for a Sunday meal that’s light on sodium but big on flavor. Whether as a main dish or a side, it’s a versatile and satisfying option.

Low-Sodium Cauliflower and Chickpea Casserole

This Low-Sodium Cauliflower and Chickpea Casserole is a healthy, hearty dish that’s full of flavor and perfect for a Sunday meal. Roasted cauliflower and chickpeas come together with a creamy, flavorful sauce made from non-fat Greek yogurt and low-sodium vegetable broth. This casserole is naturally low in sodium and rich in fiber, protein, and antioxidants, making it a nutritious and satisfying option for any meal. It’s a great dish for those looking to incorporate more plant-based meals into their diet.

Ingredients:

• 2 cups cauliflower florets, roasted
• 1 cup chickpeas, cooked or canned (rinsed)
• 1/2 cup non-fat Greek yogurt
• 1/4 cup low-sodium vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon turmeric
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, cumin, garlic powder, and turmeric. Roast on a baking sheet for 20-25 minutes, or until the cauliflower is tender and golden.
3. In a large bowl, combine the roasted cauliflower, chickpeas, Greek yogurt, and vegetable broth. Stir until everything is well coated.
4. Transfer the mixture to a greased 9×9-inch casserole dish. Bake for 15-20 minutes, or until the casserole is heated through.
5. Garnish with fresh cilantro before serving.

This Low-Sodium Cauliflower and Chickpea Casserole is a flavorful, nutrient-packed meal that’s perfect for a healthy Sunday dinner. The roasted cauliflower provides a wonderful texture and deep flavor, while the chickpeas add a satisfying amount of protein and fiber. The creamy yogurt sauce ties everything together, making this dish feel indulgent without the high sodium content. It’s a fantastic option for anyone looking to enjoy a plant-based meal that’s low in sodium, filling, and full of vibrant flavors.

Low-Sodium Zucchini and Brown Rice Casserole

This Low-Sodium Zucchini and Brown Rice Casserole is a wholesome, flavorful dish that makes for a great Sunday meal. With a combination of tender zucchini, fiber-packed brown rice, and a rich, creamy sauce made from low-sodium vegetable broth and Greek yogurt, this casserole is as nourishing as it is satisfying. The absence of added salt keeps it heart-healthy and perfect for those monitoring their sodium intake. This dish is a fantastic way to enjoy a hearty, yet light meal that’s full of vegetables, fiber, and nutrients.

Ingredients:

• 1 cup cooked brown rice
• 2 medium zucchinis, sliced
• 1/2 cup non-fat Greek yogurt
• 1/4 cup low-sodium vegetable broth
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup shredded Parmesan cheese (optional)
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the zucchini slices and sauté for about 5 minutes, until tender.
3. In a large bowl, combine the cooked brown rice, sautéed zucchini, Greek yogurt, vegetable broth, onion powder, garlic powder, and black pepper. Stir to mix evenly.
4. Transfer the mixture to a greased 9×9-inch casserole dish. Top with Parmesan cheese if desired.
5. Bake for 20-25 minutes, until the casserole is hot and the top is lightly golden.
6. Serve warm and enjoy!

The Low-Sodium Zucchini and Brown Rice Casserole is a wonderful, heart-healthy dish that brings together the goodness of vegetables and whole grains. The creamy sauce adds richness without the need for excess sodium, making this a great choice for those on a low-sodium diet. With the combination of zucchini’s light, fresh flavor and brown rice’s nutty depth, this casserole is both comforting and nutritious. Perfect for a Sunday meal or as a side dish for any occasion, it’s a healthy and satisfying option for the whole family.

Low-Sodium Spinach and Mushroom Casserole

This Low-Sodium Spinach and Mushroom Casserole is a savory, nutrient-packed dish that is rich in antioxidants, fiber, and vitamins. With the earthy flavor of mushrooms, the fresh taste of spinach, and the creaminess of a light sauce made from Greek yogurt and low-sodium vegetable broth, this casserole is comforting without the excess sodium. It’s ideal for a Sunday meal when you want something easy to prepare, yet full of flavor and packed with healthy ingredients. The mushrooms provide an umami richness that perfectly complements the greens, making this casserole a hit with both vegetarians and non-vegetarians alike.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup non-fat Greek yogurt
• 1/4 cup low-sodium vegetable broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese (optional)
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5-7 minutes, until they release their moisture and become tender.
3. Add the spinach to the skillet and cook for another 2-3 minutes, just until wilted. Remove from heat.
4. In a large bowl, combine the cooked spinach and mushrooms, Greek yogurt, vegetable broth, garlic powder, and black pepper. Stir to mix well.
5. Transfer the mixture to a greased 9×9-inch casserole dish. Top with shredded mozzarella cheese if desired.
6. Bake for 20-25 minutes, until the casserole is hot and the top is golden.
7. Serve warm and enjoy!

This Low-Sodium Spinach and Mushroom Casserole is a simple, yet flavorful, dish that is both light and satisfying. The earthy mushrooms add depth to the casserole, while the spinach contributes a healthy dose of vitamins and minerals. The creamy Greek yogurt base ensures that the casserole is rich without being heavy or high in sodium. This dish is ideal for those looking to enjoy a low-sodium, plant-based meal that doesn’t skimp on flavor or texture. It’s a fantastic option for a Sunday dinner or a nutritious side to accompany any main dish.

Low-Sodium Sweet Corn and Green Bean Casserole

This Low-Sodium Sweet Corn and Green Bean Casserole is a fresh, vibrant dish that combines two classic vegetables in a creamy, comforting casserole. Sweet corn and crisp green beans are baked in a savory, low-sodium sauce made with Greek yogurt and vegetable broth, making it a delicious, heart-healthy choice for a Sunday meal. It’s an easy-to-prepare dish that offers a great combination of fiber, vitamins, and minerals, while the absence of excess salt allows the natural sweetness of the vegetables to shine through. A light yet satisfying casserole that’s perfect for any family gathering.

Ingredients:

• 2 cups fresh green beans, trimmed and chopped
• 1 1/2 cups sweet corn (frozen or fresh)
• 1/2 cup non-fat Greek yogurt
• 1/4 cup low-sodium vegetable broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 cup whole wheat breadcrumbs (for topping)
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat and sauté the green beans for about 3-4 minutes until slightly tender.
3. In a large bowl, combine the sautéed green beans, sweet corn, Greek yogurt, vegetable broth, garlic powder, onion powder, and black pepper. Stir until everything is well mixed.
4. Transfer the mixture to a greased 9×9-inch casserole dish. Top with whole wheat breadcrumbs for a crunchy topping.
5. Bake for 20-25 minutes, or until the casserole is heated through and the top is golden brown.
6. Serve warm and enjoy!

This Low-Sodium Sweet Corn and Green Bean Casserole is a vibrant, flavorful side dish or main course that’s perfect for a Sunday meal. The green beans and sweet corn offer a delightful combination of textures and flavors, while the creamy yogurt sauce enhances the dish without adding excess sodium. The whole wheat breadcrumb topping provides a nice crunch, making each bite enjoyable. It’s a simple, nutritious casserole that’s great for anyone looking to cut down on sodium while still enjoying a flavorful meal.

Low-Sodium Broccoli and Quinoa Casserole

This Low-Sodium Broccoli and Quinoa Casserole is a wholesome, hearty dish that packs in both protein and vegetables. The earthy quinoa serves as the perfect base, while the vibrant broccoli adds a fresh and nutritious element. With a creamy sauce made from Greek yogurt and low-sodium vegetable broth, this casserole is comforting and satisfying without the added sodium. The combination of quinoa and broccoli provides fiber, antioxidants, and essential vitamins, making this casserole a great choice for anyone looking to eat healthily while keeping their sodium intake in check.

Ingredients:

• 1 cup cooked quinoa
• 2 cups broccoli florets, steamed
• 1/2 cup non-fat Greek yogurt
• 1/4 cup low-sodium vegetable broth
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (optional)
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat and sauté the steamed broccoli for about 3-4 minutes until tender.
3. In a large bowl, combine the cooked quinoa, sautéed broccoli, Greek yogurt, vegetable broth, garlic powder, and black pepper. Stir until everything is evenly combined.
4. Transfer the mixture to a greased 9×9-inch casserole dish. Top with shredded cheddar cheese if desired.
5. Bake for 20-25 minutes, or until the casserole is hot and bubbly.
6. Serve warm and enjoy!

This Low-Sodium Broccoli and Quinoa Casserole is a satisfying, nutrient-packed dish that provides a great balance of protein and vegetables. The quinoa is a fantastic base, giving the casserole a nutty flavor and substantial texture, while the broccoli adds a burst of green, fiber, and essential vitamins. The Greek yogurt and vegetable broth sauce offers a creamy texture without excess sodium, keeping the dish light and heart-healthy. This casserole is perfect for a Sunday dinner and can be served as a main dish or paired with other meals for a wholesome, balanced meal.

Low-Sodium Sweet Potato and Black Bean Casserole

This Low-Sodium Sweet Potato and Black Bean Casserole is a perfect balance of flavors and textures. Sweet potatoes are rich in vitamins, fiber, and antioxidants, while black beans provide a hearty dose of protein and fiber. Together, they create a delicious, satisfying casserole that’s light on sodium but full of flavor. With a light seasoning of garlic, cumin, and chili powder, this casserole has a warm, earthy flavor that’s perfect for a Sunday meal. It’s a nutrient-packed dish that offers great health benefits, including heart-healthy fiber and a boost of vitamins A and C.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) low-sodium black beans, drained and rinsed
• 1/2 cup non-fat Greek yogurt
• 1/4 cup low-sodium vegetable broth
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese (optional)
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add diced sweet potatoes and sauté for about 8-10 minutes until they start to soften.
3. In a large bowl, combine the sautéed sweet potatoes, black beans, Greek yogurt, vegetable broth, garlic powder, cumin, chili powder, and black pepper. Stir to mix thoroughly.
4. Transfer the mixture to a greased 9×9-inch casserole dish. Top with shredded mozzarella cheese if desired.
5. Bake for 25-30 minutes, or until the sweet potatoes are tender and the casserole is hot and bubbly.
6. Serve warm and enjoy!

This Low-Sodium Sweet Potato and Black Bean Casserole is a delicious and nourishing dish that combines the sweetness of the potatoes with the savory depth of black beans. The seasonings of cumin and chili powder bring warmth and a touch of heat, making this casserole both flavorful and satisfying. The Greek yogurt adds creaminess without the added salt, and the option to sprinkle some mozzarella on top gives it a cheesy, comforting finish. It’s an excellent choice for a low-sodium meal that’s hearty enough to enjoy as a main dish, or it can be served as a side to complement other healthy meals.

Low-Sodium Cauliflower and Lentil Casserole

This Low-Sodium Cauliflower and Lentil Casserole is an excellent way to incorporate more plant-based protein and fiber into your diet. The cauliflower provides a mild, tender texture while the lentils add substance and protein. With a creamy, low-sodium sauce made from Greek yogurt and vegetable broth, this casserole is both light and rich. The dish is seasoned with garlic, turmeric, and paprika, which enhance the natural flavors of the vegetables while keeping sodium levels low. It’s a great option for a healthy, filling meal, perfect for a Sunday dinner or as a side dish for a larger meal.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 cup cooked lentils (green or brown)
• 1/2 cup non-fat Greek yogurt
• 1/4 cup low-sodium vegetable broth
• 1 teaspoon garlic powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in a skillet over medium heat. Add cauliflower florets and sauté for 5-7 minutes until slightly golden and tender.
3. In a large bowl, combine the sautéed cauliflower, cooked lentils, Greek yogurt, vegetable broth, garlic powder, turmeric, paprika, and black pepper. Stir to mix evenly.
4. Transfer the mixture to a greased 9×9-inch casserole dish and spread evenly.
5. Bake for 20-25 minutes, until the casserole is heated through and golden on top.
6. Serve warm and enjoy!

The Low-Sodium Cauliflower and Lentil Casserole is a perfect example of a healthy, low-sodium meal that is both hearty and satisfying. The cauliflower adds a subtle texture, while the lentils provide protein and fiber, making the dish filling and nutritious. The combination of turmeric and paprika adds a warm, earthy flavor, while the Greek yogurt keeps the casserole creamy and light. This casserole is ideal for anyone looking for a low-sodium, plant-based dish that’s easy to make and packed with health benefits. It’s perfect for a Sunday dinner or as a side to complement other light, healthy meals.

Note: More recipes are coming soon!