26+ Delicious Summer Casserole Recipes for Every Occasion

As the warm sun shines and the days get longer, it’s the perfect time to embrace fresh ingredients, vibrant flavors, and easy-to-make meals.

Summer casseroles are a great way to make use of seasonal vegetables, proteins, and grains, creating hearty yet light dishes that everyone can enjoy.

Whether you’re hosting a family barbecue, preparing a quick dinner for the week, or simply want to enjoy a comforting meal, casseroles are the ultimate solution.

In this blog, we’ve gathered over 26+ delicious summer casserole recipes that are packed with flavor, nutrients, and a refreshing twist on classic dishes.

From light vegetable bakes to hearty meat and cheese casseroles, these recipes will become staples in your summer cooking repertoire.

26+ Delicious Summer Casserole Recipes for Every Occasion

Casseroles are the perfect choice for summer meals — easy to prepare, full of fresh ingredients, and versatile enough to please every palate.

Whether you’re looking for a quick dinner solution, a dish to bring to a potluck, or a way to enjoy the best of summer produce, these 26+ summer casserole recipes have you covered.

These dishes bring together the comfort of a warm, cheesy bake with the lightness and flavors of summer, ensuring you can make the most out of the season’s best ingredients.

So, gather your family and friends, preheat the oven, and let the summer casserole fun begin!

Summer Garden Veggie Casserole

This vibrant, veggie-packed casserole brings together the best of your summer garden harvest in one colorful, hearty dish.

Layers of zucchini, yellow squash, tomatoes, and bell peppers are nestled in a cheesy herb-infused base that bakes into a golden, bubbling masterpiece. It’s a fantastic meatless option that doesn’t skimp on comfort or flavor.

Ingredients:

• 2 zucchini, thinly sliced
• 2 yellow squash, thinly sliced
• 3 large ripe tomatoes, sliced
• 1 red bell pepper, diced
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• ½ teaspoon oregano
• Salt and pepper to taste
• 1 cup breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté onion and garlic until translucent, about 5 minutes.
3. In a 9×13-inch baking dish, layer zucchini, squash, tomatoes, and bell pepper.
4. Sprinkle each layer with mozzarella, Parmesan, herbs, salt, and pepper.
5. Add the sautéed onion and garlic over the top.
6. Repeat layers until ingredients are used up, finishing with cheese on top.
7. If desired, sprinkle breadcrumbs for a crisp finish.
8. Bake for 35–40 minutes until bubbly and golden brown.
9. Let rest for 10 minutes before serving.

This casserole is a wonderful way to celebrate seasonal produce while keeping things light and fresh.

Serve it as a main dish with crusty bread or as a side for grilled meats. It’s also a great make-ahead meal that tastes even better the next day!

Chicken and Corn Enchilada Casserole

A sunny twist on classic enchiladas, this casserole combines tender shredded chicken, sweet summer corn, green chilies, and melty cheese into a warm, creamy, Southwestern-inspired bake.

It captures the flavor of enchiladas without all the rolling, making it a perfect weeknight-friendly option.

Ingredients:

• 2 cups cooked shredded chicken
• 1½ cups fresh or frozen corn kernels
• 1 (4 oz) can diced green chilies
• 1½ cups shredded Monterey Jack cheese
• 1½ cups shredded cheddar cheese
• 1 (10 oz) can green enchilada sauce
• ½ cup sour cream
• 8 small corn tortillas, quartered
• 2 tablespoons chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix chicken, corn, green chilies, half the cheeses, sour cream, and ¾ of the enchilada sauce.
3. Lightly grease a 9×9-inch casserole dish. Place a layer of tortilla pieces on the bottom.
4. Spread half the chicken mixture over the tortillas.
5. Repeat layers, ending with tortillas on top.
6. Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
7. Bake for 30–35 minutes, or until bubbly and golden.
8. Garnish with fresh cilantro before serving.

This cheesy casserole is the ultimate fusion of bold flavors and summer freshness.

The sweet corn adds a burst of brightness, while the creamy filling and gooey topping make it irresistibly comforting. It’s sure to become a staple in your summer recipe rotation.

Caprese Pasta Casserole

Inspired by the classic Italian Caprese salad, this casserole layers juicy tomatoes, creamy mozzarella, fresh basil, and al dente pasta in a savory garlic and balsamic-kissed sauce.

It’s a light yet satisfying dish that brings summer’s best flavors to your table with minimal fuss.

Ingredients:

• 12 oz penne or rotini pasta
• 3 cups cherry tomatoes, halved
• 1½ cups fresh mozzarella, cubed or pearl-sized
• ¼ cup fresh basil, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions; drain and set aside.
2. Preheat oven to 375°F (190°C).
3. In a skillet, heat olive oil and sauté garlic until fragrant.
4. Toss cooked pasta with tomatoes, mozzarella, basil, garlic, balsamic vinegar, and half the Parmesan.
5. Season with salt and pepper to taste.
6. Pour mixture into a greased 9×13-inch baking dish.
7. Sprinkle remaining Parmesan over the top.
8. Bake for 20–25 minutes, or until cheese is melted and slightly golden.
9. Cool slightly before serving and garnish with additional fresh basil.

This Caprese casserole is a fresh, summery take on baked pasta that’s both elegant and easy. It makes a lovely side dish for grilled chicken or fish, or it can stand alone as a vegetarian main.

The burst of basil and tomatoes with warm melted cheese is simply unforgettable.

Southwest Zucchini and Black Bean Casserole

This bold and hearty casserole is a celebration of summer’s bounty with a Southwestern twist. Packed with zucchini, black beans, tomatoes, and just the right amount of spice, it’s a vegetarian-friendly dish that still delivers on comfort and protein.

The melted cheese and crispy tortilla topping take it over the top.

Ingredients:

• 2 medium zucchini, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup salsa (your favorite heat level)
• 1 (14.5 oz) can diced tomatoes, drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup shredded cheddar cheese
• 1 cup shredded pepper jack cheese
• 6 corn tortillas, torn into pieces
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine zucchini, beans, corn, salsa, tomatoes, cumin, chili powder, and salt/pepper.
3. Grease a 9×13-inch baking dish and layer half the torn tortillas on the bottom.
4. Add half the veggie mixture, then sprinkle with half the cheese.
5. Repeat layers, ending with cheese on top.
6. Drizzle olive oil over the top and bake for 30–35 minutes, or until bubbly and golden.
7. Let sit for 10 minutes before garnishing with cilantro and lime.

This casserole is a perfect balance of healthy and indulgent, with plenty of vegetables and fiber, plus just enough cheese to keep it cozy.

It’s perfect for a meatless Monday or any summer evening where you want something filling but fresh.

BBQ Chicken and Sweet Potato Casserole

This casserole is the ultimate summer comfort food mash-up, combining smoky BBQ chicken with roasted sweet potatoes and gooey cheese in a crave-worthy, one-dish meal.

It’s sweet, savory, tangy, and perfect for grilling season—or when you want those BBQ vibes without lighting up the grill.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups shredded cooked chicken
• ¾ cup BBQ sauce (plus extra for drizzling)
• 1 cup shredded mozzarella cheese
• ½ cup sharp cheddar cheese
• ½ red onion, thinly sliced
• 2 green onions, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
3. In a large bowl, mix shredded chicken with BBQ sauce.
4. In a greased 9×9-inch casserole dish, layer roasted sweet potatoes, then BBQ chicken, then onions and cheese.
5. Bake for 15–20 minutes until cheese is bubbly and golden.
6. Drizzle with additional BBQ sauce and garnish with green onions before serving.

This casserole brings all the smoky, tangy, sweet flavors of summer BBQ into one bite.

It’s a unique and satisfying twist on the usual chicken casserole, and it pairs perfectly with a fresh green salad or grilled corn on the cob.

Tomato, Basil, and Ricotta Ravioli Bake

This summery Italian-inspired bake uses store-bought ravioli to keep things easy while packing in seasonal freshness.

With layers of plump cheese-filled pasta, juicy tomatoes, fragrant basil, and creamy ricotta, this dish is a breezy, weeknight-friendly meal that tastes like something you’d order at a trattoria.

Ingredients:

• 1 (20 oz) package fresh cheese ravioli
• 2 cups cherry tomatoes, halved
• 1 cup ricotta cheese
• 1½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• ½ cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil ravioli according to package instructions; drain and set aside.
3. In a skillet, heat olive oil and sauté garlic until fragrant. Add tomatoes and cook for 3–4 minutes until softened.
4. In a mixing bowl, combine ricotta with salt, pepper, and half of the basil.
5. In a greased 9×13-inch baking dish, layer half the ravioli, half the ricotta mixture, half the tomatoes, and half the mozzarella. Repeat layers.
6. Sprinkle with Parmesan and bake for 25–30 minutes until bubbling and lightly golden.
7. Top with the remaining fresh basil before serving.

This casserole is creamy, cheesy, and brightened with fresh tomato and basil flavor.

It’s as beautiful as it is delicious and makes an easy meatless main for summer nights when you want something comforting without being too heavy.

Shrimp and Asparagus Pasta Bake

This light yet flavorful casserole combines succulent shrimp with crisp asparagus, all tossed in a creamy garlic sauce and layered over pasta.

Topped with cheese and baked to golden perfection, it’s a great way to enjoy the bounty of summer seafood and vegetables while keeping things satisfying.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 12 oz penne pasta
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; drain and set aside.
3. Heat olive oil in a large skillet and sauté garlic until fragrant. Add shrimp and cook until pink, about 3–4 minutes. Remove shrimp and set aside.
4. In the same skillet, add asparagus and sauté for 2–3 minutes until slightly tender.
5. In a large bowl, combine pasta, shrimp, asparagus, heavy cream, Parmesan, half the mozzarella, lemon zest, salt, and pepper.
6. Pour into a greased 9×13-inch baking dish and top with the remaining mozzarella.
7. Bake for 20–25 minutes, or until bubbly and golden.
8. Garnish with fresh parsley before serving.

This dish is a fantastic way to enjoy seafood with the lightness of summer veggies. It’s creamy but not too heavy, and the shrimp add a touch of elegance, making it perfect for casual dinners or even a special gathering.

Bacon, Egg, and Spinach Breakfast Casserole

If you’re looking for a hearty, brunch-worthy casserole, this one’s for you.

Perfect for weekends, picnics, or breakfast-for-dinner, this bake is packed with crispy bacon, fresh spinach, eggs, and a touch of cheese. It’s an all-in-one meal that comes together in no time and is perfect for feeding a crowd.

Ingredients:

• 6 large eggs
• 1 cup milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup cooked bacon, crumbled
• 2 cups fresh spinach, chopped
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 6 slices of bread, cubed (preferably day-old)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté onion until softened, about 4 minutes.
3. Add spinach to the skillet and cook for 1–2 minutes until wilted.
4. In a large bowl, whisk together eggs, milk, salt, and pepper.
5. Grease a 9×9-inch baking dish and layer cubed bread, followed by spinach mixture, bacon, and both cheeses.
6. Pour egg mixture over the layers and press down gently to ensure even soaking.
7. Bake for 30–35 minutes, or until eggs are set and top is golden brown.
8. Let cool for 5 minutes before serving.

This casserole is rich and comforting, making it an ideal dish for special occasions or lazy mornings when you want something filling but easy to prepare.

It’s also a great way to sneak in some veggies for breakfast!

Mediterranean Chicken and Orzo Casserole

Bright, vibrant, and packed with flavors from the Mediterranean, this casserole combines tender chicken with orzo, Kalamata olives, sun-dried tomatoes, and feta cheese.

The light lemon and herb dressing brings everything together, making it a refreshing and satisfying dish that’s perfect for summer.

Ingredients:

• 2 cups cooked chicken, diced
• 1½ cups orzo pasta
• 1 cup sun-dried tomatoes, chopped
• 1 cup Kalamata olives, pitted and halved
• ½ cup crumbled feta cheese
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• Juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook orzo according to package instructions, then drain and set aside.
3. In a large skillet, heat olive oil and sauté garlic and onion until fragrant and softened.
4. In a large bowl, combine cooked chicken, orzo, sun-dried tomatoes, olives, feta, oregano, lemon zest, and lemon juice. Stir to combine.
5. Pour mixture into a greased 9×9-inch baking dish. Top with fresh parsley and a pinch of salt and pepper.
6. Bake for 20–25 minutes, or until the dish is warmed through and slightly golden.
7. Garnish with extra parsley and a drizzle of olive oil before serving.

This Mediterranean-inspired casserole is a fantastic way to infuse your meals with fresh, bold flavors.

The combination of savory olives, creamy feta, and tangy lemon creates a unique and delightful dish that’s perfect for a light dinner or to serve at a summer gathering.

Pesto Chicken and Veggie Casserole

This pesto chicken and veggie casserole is a colorful, savory dish that’s perfect for using up summer produce.

The creamy pesto sauce adds a burst of flavor to tender chicken, bell peppers, zucchini, and cherry tomatoes, all baked into a cheesy, comforting dish that is sure to please everyone.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup fresh pesto (store-bought or homemade)
• 1 medium zucchini, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté zucchini and bell pepper until tender, about 5 minutes.
3. In a large bowl, mix shredded chicken, pesto, sautéed veggies, ricotta cheese, and half of the mozzarella. Season with salt and pepper.
4. Transfer the mixture into a greased 9×13-inch baking dish and top with remaining mozzarella and Parmesan.
5. Bake for 25–30 minutes until cheese is melted and golden.
6. Garnish with fresh basil or parsley before serving.

This casserole offers a wonderful balance of rich, herby flavors and fresh summer veggies.

The pesto sauce makes it feel extra special, while the cheeses bring it all together in a gooey, comforting way. It’s great on its own or paired with a light salad.

Summer Sausage and Potato Bake

This casserole combines savory summer sausage, tender potatoes, and a medley of vegetables for a hearty, satisfying meal.

The combination of mustard, garlic, and herbs adds a zesty kick, making it perfect for a family dinner or even a potluck.

Ingredients:

• 1 lb summer sausage, sliced
• 4 large potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 medium onion, chopped
• 1 cup green beans, trimmed
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil and sauté onion, bell pepper, and garlic until softened, about 5 minutes.
3. In a large bowl, combine potatoes, sausage slices, sautéed veggies, green beans, thyme, paprika, mustard, salt, and pepper.
4. Transfer the mixture into a greased 9×13-inch baking dish and toss to distribute evenly.
5. Cover with foil and bake for 40 minutes.
6. If using, sprinkle shredded cheddar over the top and bake uncovered for an additional 10 minutes until golden and bubbly.
7. Let it cool for a few minutes before serving.

This casserole is a filling and satisfying meal that pairs perfectly with a light salad or crusty bread.

The combination of sausage and potatoes feels hearty, but the fresh vegetables help keep it balanced and refreshing for summer.

Grilled Veggie and Quinoa Casserole

A healthy, vegetarian-friendly option, this casserole combines grilled summer vegetables and quinoa in a flavorful, savory bake.

With a creamy feta topping and the richness of balsamic glaze, it’s a light yet satisfying dish that works great as a side or a main course.

Ingredients:

• 1 cup cooked quinoa
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 1 cup cherry tomatoes, halved
• ½ cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Toss zucchini, squash, bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper.
3. Grill the veggies for 5–7 minutes until tender and slightly charred.
4. Preheat oven to 375°F (190°C).
5. In a large bowl, combine cooked quinoa with the grilled veggies, oregano, and balsamic vinegar. Stir in half of the feta cheese.
6. Transfer the mixture to a greased 9×9-inch baking dish and top with the remaining feta cheese.
7. Bake for 15–20 minutes until heated through.
8. Garnish with fresh basil before serving.

This casserole is a perfect way to enjoy the flavors of summer, bringing together the smoky taste of grilled veggies with the nuttiness of quinoa.

The balsamic vinegar adds depth, while the feta offers a creamy tang that complements the vegetables beautifully.

Tex-Mex Beef and Rice Casserole

Packed with the flavors of Mexico, this casserole is a comforting and filling dish made with seasoned ground beef, bell peppers, onions, and rice.

It’s topped with melted cheese and baked to perfection for a satisfying dinner that’s sure to become a family favorite.

Ingredients:

• 1 lb ground beef
• 1 cup cooked rice (white or brown)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, chopped
• 1 (10 oz) can diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon olive oil
• 1 tablespoon sour cream (for topping, optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks.
3. Add onions and bell peppers to the skillet and sauté for 4–5 minutes until softened.
4. Stir in taco seasoning, diced tomatoes with green chilies, and cooked rice. Cook for another 2 minutes, mixing everything well.
5. Transfer the beef mixture to a greased 9×13-inch baking dish and top with both cheeses.
6. Bake for 20–25 minutes, or until cheese is melted and bubbly.
7. Garnish with a dollop of sour cream, if desired, and serve with tortilla chips or a simple salad.

This Tex-Mex casserole is a great way to enjoy all the familiar flavors of taco night in one easy, cheesy dish.

It’s filling, flavorful, and perfect for any occasion, from family dinners to casual gatherings.

Mediterranean Veggie and Feta Casserole

This light yet satisfying casserole features an array of fresh Mediterranean vegetables, including eggplant, tomatoes, and zucchini, layered with crumbled feta and fresh herbs.

It’s perfect for vegetarians or anyone craving a healthy, summery dish that still packs plenty of flavor.

Ingredients:

• 1 medium eggplant, sliced
• 1 zucchini, sliced
• 2 medium tomatoes, sliced
• ½ red onion, thinly sliced
• 1 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×9-inch baking dish with olive oil.
3. Layer the sliced eggplant, zucchini, tomatoes, and onion in the baking dish.
4. Drizzle with olive oil and sprinkle with oregano, basil, salt, and pepper.
5. Top with crumbled feta cheese and fresh parsley.
6. Bake for 25–30 minutes, or until the vegetables are tender and the feta is golden.
7. Serve hot with crusty bread or over a bed of quinoa or couscous for a more filling meal.

This Mediterranean-inspired casserole is the perfect combination of fresh, healthy vegetables and the tangy creaminess of feta cheese.

It’s a light yet hearty meal that can be enjoyed on its own or as a side to grilled meats.

Chicken Alfredo Pasta Bake

A rich and creamy pasta bake that combines tender chicken, al dente pasta, and a cheesy Alfredo sauce, this casserole is comfort food at its finest.

It’s simple to make, filling, and perfect for a cozy dinner when you want something indulgent but easy.

Ingredients:

• 2 cups cooked chicken, diced
• 12 oz penne or rigatoni pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1½ cups shredded mozzarella cheese
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon Italian seasoning
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions, drain, and set aside.
3. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
4. Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens, about 5–7 minutes. Add Italian seasoning, salt, and pepper.
5. In a large bowl, combine cooked pasta, diced chicken, and the Alfredo sauce. Mix in half the mozzarella.
6. Transfer the mixture to a greased 9×13-inch baking dish and top with remaining mozzarella cheese.
7. Bake for 20–25 minutes until the top is golden and bubbly.
8. Garnish with fresh parsley before serving.

This creamy pasta bake is the ultimate comfort food, with a rich, cheesy Alfredo sauce that complements the tender chicken and pasta.

It’s perfect for a weeknight dinner or a special family meal.

Baked Eggplant Parmesan Casserole

This baked eggplant Parmesan casserole is a lighter take on the classic dish. It’s filled with layers of crispy, breaded eggplant, marinara sauce, and melty mozzarella and Parmesan cheeses.

It’s a delicious, veggie-packed dish that brings comfort and flavor without being too heavy, making it perfect for summer.

Ingredients:

• 2 medium eggplants, sliced into ½-inch thick rounds
• 2 cups marinara sauce
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup Italian-style breadcrumbs
• 2 large eggs, beaten
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Arrange sliced eggplant rounds on a baking sheet and sprinkle with salt. Let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Dip each eggplant slice in beaten eggs, then coat in breadcrumbs.
4. Heat olive oil in a skillet over medium heat and fry the eggplant slices in batches until golden and crispy, about 2 minutes per side. Remove from heat and set aside.
5. In a greased 9×13-inch baking dish, spread a layer of marinara sauce on the bottom. Layer with eggplant slices, then top with mozzarella and Parmesan. Repeat until all ingredients are used, finishing with cheese on top.
6. Bake for 25–30 minutes until the cheese is bubbly and golden.
7. Garnish with fresh basil before serving.

This casserole is a delightful, healthier version of eggplant Parmesan.

It’s perfect for a summer meal and pairs beautifully with a simple green salad or garlic bread.

Summer Squash and Corn Casserole

This vibrant casserole is filled with the fresh, sweet flavors of summer squash and corn, all enveloped in a creamy, cheesy sauce.

It’s a perfect side dish for any summer meal or a vegetarian-friendly main dish when paired with a protein.

Ingredients:

• 2 cups summer squash, diced
• 1 cup fresh or frozen corn kernels
• 1 small onion, chopped
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 2 eggs
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a skillet, melt butter over medium heat. Sauté onions for 4–5 minutes until softened. Add summer squash and corn and cook for an additional 5 minutes, until the vegetables are tender.
3. In a large bowl, whisk together sour cream, eggs, cheddar cheese, salt, and pepper. Add the sautéed vegetables and stir to combine.
4. Transfer the mixture to a greased 9×9-inch baking dish.
5. In a small bowl, mix breadcrumbs with melted butter, then sprinkle over the top of the casserole.
6. Bake for 25–30 minutes, until the top is golden and bubbly.
7. Garnish with fresh parsley before serving.

This casserole is a celebration of summer veggies, with a creamy texture and a cheesy, crunchy topping.

It’s a versatile side dish that pairs perfectly with grilled meats or as a main dish for a light, vegetarian meal.

Turkey and Spinach Lasagna Bake

A lighter, healthier version of traditional lasagna, this turkey and spinach lasagna bake uses lean ground turkey, fresh spinach, and a blend of cheeses.

With layers of pasta and a rich marinara sauce, it’s comfort food that’s packed with protein and nutrients, perfect for any time of year, but especially during the summer when you want something a little less heavy.

Ingredients:

• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 12 lasagna noodles, cooked and drained
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 1½ cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground turkey over medium heat until browned. Add garlic powder, salt, and pepper, and stir in the chopped spinach until wilted. Remove from heat and set aside.
3. In a large bowl, combine ricotta cheese, egg, half of the mozzarella, and Parmesan cheese. Stir in the turkey and spinach mixture.
4. Spread a layer of marinara sauce on the bottom of a greased 9×13-inch baking dish. Layer with lasagna noodles, followed by the turkey-spinach mixture, then more marinara sauce. Repeat layers until all ingredients are used, finishing with a layer of mozzarella cheese on top.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
6. Let sit for 10 minutes before slicing and serving.

This turkey and spinach lasagna is a lighter take on a classic dish, with lean turkey and plenty of vegetables.

It’s a great way to enjoy the hearty flavors of lasagna without the heaviness, and it’s perfect for feeding a crowd.

Chicken, Broccoli, and Rice Casserole

A classic comfort food with a light and creamy twist, this chicken, broccoli, and rice casserole is an easy-to-make dish that’s packed with protein, vegetables, and a deliciously cheesy sauce.

It’s great for feeding the family or preparing for a week of lunches.

Ingredients:

• 2 cups cooked chicken, shredded
• 2 cups broccoli florets, steamed
• 1 cup cooked rice (white or brown)
• 1 cup cream of mushroom soup (or homemade version)
• 1 cup shredded cheddar cheese
• ½ cup milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• ½ cup breadcrumbs (optional topping)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté the chopped onion until softened, about 5 minutes.
3. In a large bowl, combine the cooked chicken, steamed broccoli, rice, cream of mushroom soup, milk, garlic powder, and sautéed onions. Season with salt and pepper.
4. Transfer the mixture into a greased 9×13-inch baking dish. Top with shredded cheddar cheese.
5. If desired, sprinkle breadcrumbs over the top for added crunch.
6. Bake for 25–30 minutes until the cheese is bubbly and golden.
7. Let it cool for 5 minutes before serving.

This casserole is hearty and comforting while still being light and full of flavor, making it the perfect weeknight meal.

It’s a great way to get the whole family to enjoy their vegetables!

Zucchini and Tomato Lasagna Casserole

A lighter, vegetable-packed version of lasagna, this zucchini and tomato lasagna casserole skips the traditional pasta layers in favor of thin slices of zucchini.

The result is a fresh, healthy take on the classic Italian dish that’s perfect for summer.

Ingredients:

• 3 medium zucchinis, sliced thinly
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 3 cups marinara sauce
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Lightly salt the zucchini slices and place them on paper towels to draw out moisture for about 10 minutes. Pat them dry afterward.
3. In a bowl, combine ricotta cheese, egg, 1 cup of mozzarella, Parmesan, basil, oregano, salt, and pepper.
4. In a greased 9×9-inch baking dish, spread a thin layer of marinara sauce. Layer zucchini slices on top, followed by half of the ricotta mixture. Repeat with another layer of zucchini, sauce, and ricotta mixture.
5. Finish by topping with the remaining mozzarella cheese.
6. Bake for 30 minutes, until the cheese is golden and bubbly.
7. Garnish with fresh basil leaves before serving.

This zucchini lasagna casserole is a fantastic way to enjoy the flavors of lasagna with fewer carbs and more vegetables.

It’s fresh, light, and full of flavor, making it perfect for summer meals.

Shrimp, Corn, and Avocado Casserole

This tropical-inspired casserole combines shrimp, sweet corn, and creamy avocado in a cheesy, flavorful bake.

The addition of lime and cilantro gives it a fresh, zesty finish, making it a perfect summer dish that feels light yet satisfying.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup fresh or frozen corn kernels
• 1 ripe avocado, diced
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and cook shrimp for 2–3 minutes per side until they turn pink. Remove from heat and set aside.
3. In a large bowl, combine sour cream, lime juice, chili powder, cumin, salt, and pepper.
4. Add cooked shrimp, corn, and diced avocado to the bowl and stir gently to combine.
5. Transfer the mixture into a greased 9×9-inch baking dish and top with shredded Monterey Jack and cheddar cheeses.
6. Bake for 20–25 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

This shrimp, corn, and avocado casserole has the perfect balance of creaminess, freshness, and zest.

It’s ideal for summer when you want something that feels light but still indulgent and satisfying.

Grilled Chicken and Pineapple Casserole

This tropical-inspired casserole combines the smoky flavors of grilled chicken with the sweetness of fresh pineapple, all layered with creamy cheese and a hint of barbecue sauce.

It’s a fun and unexpected twist on the classic casserole, making it perfect for a summer dinner.

Ingredients:

• 2 cups grilled chicken, diced
• 1 cup fresh pineapple, chopped
• 1 cup shredded cheddar cheese
• 1 cup cooked white rice
• 1/4 cup barbecue sauce
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1/2 cup green onions, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix diced grilled chicken, chopped pineapple, cooked rice, and green onions.
3. In a separate bowl, whisk together barbecue sauce, soy sauce, garlic powder, salt, and pepper.
4. Pour the sauce mixture over the chicken and rice, stirring to combine.
5. Transfer the mixture to a greased 9×13-inch baking dish and top with shredded cheddar cheese.
6. Bake for 20–25 minutes until the cheese is melted and bubbly.
7. Let it cool for a few minutes before serving.

This grilled chicken and pineapple casserole brings the flavors of a tropical barbecue into a comforting, cheesy dish.

It’s a sweet and savory meal that’s perfect for summer!

Mediterranean Chicken and Couscous Casserole

A healthy and light casserole with Mediterranean flavors, this dish features tender chicken, couscous, and a variety of fresh vegetables.

The tangy feta cheese and olives add a burst of flavor, while the combination of herbs brings it all together for a refreshing, filling meal.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup couscous
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and chopped
• 1 cup crumbled feta cheese
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook the couscous according to the package instructions and set aside.
3. In a large bowl, combine the diced chicken, cooked couscous, cherry tomatoes, olives, and feta cheese.
4. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
5. Pour the dressing over the chicken mixture and stir to combine.
6. Transfer the mixture to a greased 9×9-inch baking dish and bake for 15–20 minutes until heated through.
7. Garnish with fresh parsley before serving.

This Mediterranean chicken and couscous casserole is a vibrant, flavorful dish that’s light yet satisfying.

The tangy feta and olives pair perfectly with the herbed chicken, making it a great summer meal.

Sweet Potato and Black Bean Casserole

This vegetarian casserole is a colorful and hearty combination of sweet potatoes, black beans, and a blend of spices.

It’s topped with cheese and baked to perfection, offering a comforting and flavorful dish that’s both nutritious and satisfying.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
3. Add diced sweet potatoes to the skillet and cook for 10–12 minutes until they begin to soften.
4. Stir in black beans, corn, chili powder, cumin, paprika, salt, and pepper. Cook for another 5 minutes until everything is well mixed and heated through.
5. Transfer the mixture to a greased 9×13-inch baking dish and top with shredded cheddar cheese.
6. Bake for 20–25 minutes until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

This sweet potato and black bean casserole is the perfect balance of sweet and savory, with a smoky kick from the spices.

It’s a satisfying vegetarian meal that works great for lunch or dinner.