23+ Delicious Summer Casserole Recipes to Keep Your Family Coming Back for Seconds

As the warm weather rolls in and we spend more time outside enjoying the sunshine, meal prep can sometimes feel like a hassle.

That’s where casseroles come to the rescue!

These all-in-one dishes are perfect for summer, offering easy preparation, minimal cleanup, and the ability to feed a crowd.

Whether you’re hosting a BBQ, looking for a quick weeknight meal, or simply craving some comforting food, summer casseroles provide a perfect solution.

In this blog post, we’ve curated 23+ of the best summer casserole recipes that combine fresh seasonal ingredients with delicious flavors.

From vibrant vegetable medleys to cheesy pasta bakes, these casseroles are sure to become staples in your summer meal rotation.

23+ Delicious Summer Casserole Recipes to Keep Your Family Coming Back for Seconds

With these 23+ summer casserole recipes in your arsenal, you can enjoy the perfect balance of convenience, flavor, and seasonal freshness throughout the warmer months.

Whether you’re craving a light veggie bake, a hearty chicken casserole, or something a bit more indulgent, there’s a recipe for every taste and occasion.

Summer meals don’t have to be complicated—these casseroles prove that with a little creativity and some fresh ingredients, you can prepare delicious, crowd-pleasing dishes with ease.

So the next time you’re planning a summer dinner or potluck, look no further than these flavorful casseroles that promise to make your summer gatherings even more memorable.

Zesty Southwest Chicken & Rice Casserole

This flavorful casserole blends tender chicken, fresh summer vegetables, and bold Southwestern spices for a vibrant and comforting meal.

It’s the kind of dish that feels hearty without being too heavy—great for a summer dinner on the patio. With just one pan, it’s also an easy cleanup win.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup uncooked white rice
• 1 1/2 cups chicken broth
• 1 cup canned black beans (drained and rinsed)
• 1 cup frozen or fresh corn kernels
• 1 cup diced tomatoes (or one 14.5 oz can, drained)
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 1/2 cups shredded Monterey Jack cheese
• Chopped cilantro and sliced jalapeños for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine chicken, uncooked rice, chicken broth, beans, corn, tomatoes, bell pepper, onion, and all seasonings. Mix well.
3. Pour the mixture into the prepared baking dish and cover tightly with foil.
4. Bake for 45–50 minutes or until rice is cooked and liquid is absorbed.
5. Remove foil, sprinkle cheese on top, and bake uncovered for 5–10 more minutes until melted.
6. Let rest for 5 minutes before serving. Garnish with cilantro and jalapeños if desired.

This casserole is a true crowd-pleaser, filled with bold flavors and summer veggies.

It’s perfect for prepping ahead, and leftovers taste even better the next day.

Creamy Summer Squash & Tomato Bake

Fresh from the farmer’s market, this casserole highlights the best of the season—zucchini, yellow squash, and juicy tomatoes layered in a cheesy, creamy sauce.

Light yet indulgent, it makes a great side or even a vegetarian main dish.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 medium yellow squash, thinly sliced
• 3 ripe tomatoes, sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp dried thyme
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
2. In a small pan, sauté garlic and onion in olive oil until translucent, about 3–4 minutes. Set aside.
3. Layer zucchini, squash, and tomato slices in the baking dish, overlapping in rows. Tuck sautéed onions and garlic throughout.
4. Drizzle cream over the vegetables. Sprinkle with thyme, salt, and pepper.
5. Top evenly with mozzarella and Parmesan cheese.
6. Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden on top.
7. Let sit 5 minutes before serving.

This casserole is a beautiful way to celebrate garden-fresh produce.

It’s creamy, comforting, and has just the right amount of indulgence—ideal for summer potlucks or a rustic family meal.

BBQ Bacon Cheeseburger Tater Tot Casserole

This fun, kid-friendly casserole is like a backyard BBQ in a baking dish.

With savory ground beef, smoky barbecue sauce, crispy bacon, gooey cheese, and golden tater tots, it’s a summer comfort classic with a playful twist.

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 1/2 cup cooked bacon, crumbled
• 3/4 cup barbecue sauce
• 1/4 cup ketchup
• 1 tsp mustard
• Salt and pepper to taste
• 2 cups shredded cheddar cheese
• 1 bag (32 oz) frozen tater tots
• Chopped pickles and green onions for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook ground beef and onion until browned. Drain excess grease.
3. Stir in bacon, barbecue sauce, ketchup, mustard, salt, and pepper. Let simmer for 3–4 minutes.
4. Spread beef mixture in the bottom of the baking dish. Sprinkle 1 cup of cheese on top.
5. Arrange tater tots evenly over the top, then sprinkle remaining cheese.
6. Bake uncovered for 25–30 minutes or until tots are crispy and cheese is melted.
7. Let cool slightly and garnish with pickles and green onions if desired.

This casserole combines all the best parts of a cheeseburger with the ease of a one-pan bake.

It’s bold, fun, and totally irresistible—perfect for a summer evening when you’re craving something hearty without firing up the grill.

Summer Veggie & Pesto Pasta Bake

This vibrant casserole brings together fresh summer veggies and a creamy pesto sauce to create a flavor-packed dish.

Perfect for using up all the fresh produce you have on hand, this pasta bake is light yet satisfying—ideal for a summer evening.

Ingredients:

• 12 oz pasta (penne or fusilli work great)
• 2 cups cherry tomatoes, halved
• 1 cup zucchini, diced
• 1 cup yellow squash, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup homemade or store-bought pesto sauce
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large mixing bowl, toss the cooked pasta with pesto sauce and heavy cream until well-coated.
4. Add in the tomatoes, zucchini, squash, and red onion, stirring to combine. Season with salt and pepper.
5. Pour the pasta mixture into the prepared baking dish. Top with mozzarella and Parmesan cheese.
6. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.
7. Let rest for 5 minutes before serving.

This casserole is perfect for celebrating the flavors of summer produce, bringing together juicy tomatoes, crisp zucchini, and a rich pesto base.

It’s a lighter option that still feels indulgent—great for a cozy dinner or a picnic side dish.

Cheesy Cornbread & Sausage Casserole

This savory casserole features a perfect combination of cornbread, seasoned sausage, and melty cheese.

It’s a comforting, crowd-pleasing dish that’s great for any casual summer gathering, from a backyard BBQ to a family dinner.

Ingredients:

• 1 box of cornbread mix (plus required ingredients to prepare)
• 1 lb breakfast sausage (mild or spicy)
• 1/2 cup chopped bell pepper (red or green)
• 1/2 cup chopped onion
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup milk
• 2 large eggs
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Prepare the cornbread mix according to package instructions, then set aside.
3. In a skillet, cook the sausage over medium heat until browned and cooked through. Remove from heat and drain excess fat.
4. Add the bell pepper and onion to the skillet with the sausage and sauté for 2-3 minutes until softened.
5. In a separate bowl, whisk together milk, eggs, salt, and pepper.
6. Spread the cooked sausage and vegetable mixture evenly in the prepared baking dish.
7. Pour the prepared cornbread batter over the sausage, then sprinkle with cheddar cheese.
8. Bake for 30-35 minutes or until the cornbread is golden brown and cooked through.
9. Let rest for 5 minutes before serving.

This casserole is the ultimate comfort food with its combination of cornbread, savory sausage, and melty cheese.

It’s a great make-ahead dish that everyone will enjoy, and it’s hearty enough to be served as a main course or a filling side.

Mediterranean Chicken & Orzo Casserole

This casserole brings a Mediterranean twist to your summer dinner routine. With juicy chicken, orzo pasta, fresh vegetables, and briny feta cheese, it’s a light yet filling dish bursting with vibrant flavors and textures.

A great option when you’re craving something fresh and hearty.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 1 cup orzo pasta
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup black olives, pitted and sliced
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely diced
• 1/2 cup crumbled feta cheese
• 1/2 cup plain Greek yogurt
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook orzo according to package instructions, then drain and set aside.
3. In a large bowl, combine cooked chicken, orzo, tomatoes, olives, cucumber, red onion, feta, olive oil, oregano, and lemon zest. Season with salt and pepper.
4. Stir in the Greek yogurt until everything is well mixed and creamy.
5. Transfer the mixture to the prepared baking dish and spread it evenly.
6. Bake uncovered for 20–25 minutes until heated through and slightly golden on top.
7. Let cool for 5 minutes before serving.

This casserole is a light and fresh Mediterranean-inspired dish, perfect for those warm summer nights when you want something that feels both indulgent and light.

The creamy yogurt ties all the ingredients together beautifully, making this a new favorite for any summer meal.

Poppy Seed Chicken Casserole

This creamy and flavorful casserole is a true crowd-pleaser. The tender chicken is coated in a rich sauce, topped with crunchy poppy seed-filled breadcrumbs, and baked to golden perfection.

It’s the perfect dish to serve at family gatherings or as a weeknight dinner that’s both comforting and satisfying.

Ingredients:

• 4 cups cooked chicken breast, cubed
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1/4 cup butter, melted
• 1 tbsp poppy seeds
• 1 tsp garlic powder
• 1/2 cup grated cheddar cheese
• 2 cups crushed buttery crackers (such as Ritz)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the chicken, cream of chicken soup, sour cream, melted butter, poppy seeds, garlic powder, and cheddar cheese. Season with salt and pepper and mix until well combined.
3. Spread the chicken mixture evenly into the prepared baking dish.
4. In a small bowl, mix the crushed crackers with the remaining melted butter. Sprinkle the buttery cracker mixture evenly over the casserole.
5. Bake uncovered for 30–35 minutes or until the top is golden brown and the casserole is bubbly.
6. Let rest for 5 minutes before serving.

This casserole is rich, creamy, and full of texture from the poppy seeds and cracker topping. It’s perfect for when you want a dish that feels indulgent yet is still easy to make.

The contrast of flavors and textures is sure to win over everyone at the table!

Bacon Ranch Potato Casserole

This indulgent casserole combines crispy bacon, ranch dressing, and creamy potatoes for a dish that’s rich, hearty, and bursting with flavor.

It’s a great side dish for summer BBQs or as a hearty main dish when you’re craving comfort food.

Ingredients:

• 4 cups cooked and cubed potatoes (preferably russet or Yukon Gold)
• 1 lb bacon, cooked and crumbled
• 1 packet ranch seasoning mix
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the cooked potatoes, crumbled bacon, ranch seasoning, sour cream, and mayonnaise. Stir until everything is evenly coated.
3. Season with salt and pepper to taste, and mix in half of the shredded cheddar cheese and green onions.
4. Pour the potato mixture into the prepared baking dish and top with the remaining cheese.
5. Bake uncovered for 25–30 minutes or until the cheese is melted and bubbly.
6. Garnish with extra green onions before serving.

This bacon ranch potato casserole is the ultimate comfort food, packed with savory bacon, creamy dressing, and cheese.

It’s a guaranteed hit for any summer gathering, and the flavors are bold enough to stand out next to any main dish.

Veggie & Feta Rice Casserole

This vegetarian-friendly casserole is full of fresh vegetables, hearty rice, and tangy feta cheese.

It’s an easy way to pack in the summer veggies and create a flavorful meal that’s both healthy and filling.

Ingredients:

• 2 cups cooked rice (white, brown, or wild)
• 1 cup zucchini, diced
• 1 cup bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the cooked rice, zucchini, bell pepper, tomatoes, red onion, and feta cheese.
3. Drizzle the olive oil over the mixture and sprinkle with oregano, garlic powder, salt, and pepper. Toss everything together until evenly coated.
4. Transfer the mixture to the prepared baking dish and spread it evenly.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is slightly golden and the casserole is heated through.
6. Garnish with fresh basil before serving.

This casserole is an excellent way to showcase summer vegetables, and the feta adds a delightful tangy richness.

It’s a light yet satisfying option for a warm summer evening, perfect as a side or a main dish for vegetarians.

Shrimp & Grits Casserole

This dish is a southern classic with a modern twist! Creamy grits, seasoned shrimp, and a rich, cheesy sauce come together in this comforting casserole that’s perfect for a summer evening.

It’s an indulgent yet fresh meal, ideal for seafood lovers.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups stone-ground grits
• 4 cups water or chicken broth
• 2 cups shredded sharp cheddar cheese
• 1/2 cup heavy cream
• 1/4 cup butter
• 1/2 cup onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large pot, bring water or chicken broth to a boil. Stir in the grits, reduce heat to low, and simmer until thickened, about 15-20 minutes. Stir in butter, heavy cream, and cheddar cheese until creamy. Season with salt and pepper.
3. While the grits cook, heat olive oil in a skillet over medium heat. Add onions, bell pepper, and garlic, and sauté for 3-4 minutes until softened.
4. Add shrimp to the skillet, sprinkle with Cajun seasoning, paprika, and cayenne (if using). Cook shrimp for 2-3 minutes until pink and cooked through.
5. Combine the cooked shrimp and vegetable mixture with the grits. Pour the mixture into the prepared baking dish.
6. Bake uncovered for 15-20 minutes until the top is slightly golden and bubbly.
7. Garnish with fresh parsley before serving.

This casserole is a perfect marriage of creamy grits and flavorful shrimp, creating a dish that’s both comforting and elegant.

It’s ideal for a summer dinner with a bit of southern flair.

Baked Caprese Chicken Casserole

This simple yet flavorful casserole combines the bright, fresh flavors of Caprese salad with juicy baked chicken.

Mozzarella, basil, and tomatoes create a light but satisfying dish, perfect for a summer meal when you’re craving something fresh and tasty.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil, chopped
• 2 cups fresh mozzarella cheese, shredded
• 1/4 cup balsamic glaze
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Season chicken breasts with olive oil, garlic powder, salt, and pepper. Place the chicken in the prepared baking dish.
3. Bake the chicken for 20–25 minutes or until fully cooked through.
4. While the chicken bakes, prepare the Caprese topping by mixing together cherry tomatoes, basil, and shredded mozzarella in a bowl.
5. When the chicken is done, remove from the oven and spoon the tomato and mozzarella mixture over each chicken breast.
6. Return to the oven and bake for an additional 5–7 minutes until the cheese is melted and bubbly.
7. Drizzle with balsamic glaze just before serving.

This dish combines all the fresh, vibrant flavors of a Caprese salad with the heartiness of baked chicken, making it an ideal light meal for summer.

It’s easy to prepare and perfect for a weeknight dinner or a summer dinner party.

BBQ Pulled Pork & Mac ‘n’ Cheese Casserole

This casserole is a fun, indulgent fusion of two favorite comfort foods: BBQ pulled pork and mac ‘n’ cheese. It’s perfect for a crowd and offers a smoky, cheesy, and hearty flavor combination that everyone will love.

This is a great dish to make ahead for a summer potluck or a BBQ gathering.

Ingredients:

• 4 cups cooked pulled pork (preferably BBQ flavored)
• 1 lb elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the macaroni according to package directions, drain, and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
4. Gradually whisk in milk and heavy cream, then cook and stir until the sauce thickens, about 3-4 minutes.
5. Stir in garlic powder, smoked paprika, salt, pepper, and 1 1/2 cups of cheddar cheese. Continue to stir until the cheese is fully melted and the sauce is smooth.
6. Add the cooked macaroni and pulled pork to the sauce, and stir until well combined.
7. Pour the mac and pulled pork mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese on top, followed by the breadcrumbs.
8. Drizzle the olive oil over the breadcrumbs for extra crispiness.
9. Bake for 25-30 minutes until the top is golden brown and bubbly.
10. Let it rest for a few minutes before serving.

This casserole brings all the smoky, cheesy, and creamy flavors you love in a pulled pork sandwich or mac ‘n’ cheese, all baked into one dish.

It’s indulgent, flavorful, and guaranteed to be a crowd favorite!

Mexican Street Corn Casserole

This casserole is a creamy, cheesy take on the popular Mexican street corn (elote). It combines the sweetness of corn, the tang of lime, and the spiciness of chili powder in a comforting casserole form.

Perfect for summer BBQs or casual dinners, this dish brings all the flavors of street corn into one easy-to-serve casserole.

Ingredients:

• 4 cups frozen or fresh corn kernels (about 2 cans of corn, drained)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1 cup shredded cheddar cheese
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 2 tbsp fresh lime juice
• 2 tbsp chopped cilantro
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix together the corn, mayonnaise, sour cream, cotija cheese, cheddar cheese, chili powder, cumin, paprika, lime juice, and cilantro. Season with salt and pepper.
3. Pour the mixture into the prepared baking dish and spread it evenly.
4. (Optional) Top with breadcrumbs for a bit of crunch.
5. Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden.
6. Let it cool for 5 minutes before serving.

This Mexican street corn casserole is a crowd-pleasing side dish that pairs wonderfully with grilled meats or can even be served as a main for a vegetarian meal.

The creamy, cheesy, and spicy flavors are perfect for summer.

Spinach and Artichoke Chicken Casserole

This creamy, cheesy casserole is a fresh and flavorful way to enjoy the beloved spinach and artichoke dip in a hearty main dish.

Packed with chicken, spinach, and artichokes, this casserole is rich, comforting, and perfect for any summer meal that calls for something a little indulgent.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 bag (10 oz) fresh spinach, wilted and chopped
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/4 tsp garlic powder
• 1/2 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook chicken breasts in a skillet or bake in the oven until cooked through, then cube into bite-sized pieces.
3. In a large bowl, combine cream cheese, sour cream, Parmesan, mozzarella, garlic, garlic powder, and basil. Stir in spinach and artichokes.
4. Add the cooked chicken to the mixture and season with salt and pepper.
5. Pour the mixture into the prepared baking dish, spreading it evenly.
6. Bake for 25-30 minutes until the casserole is bubbly and the cheese is melted and golden on top.
7. Let it sit for 5 minutes before serving.

This casserole is like your favorite spinach and artichoke dip with a hearty twist.

The chicken adds protein, making it a filling and comforting meal, perfect for a summer dinner or a potluck.

Pesto and Chicken Tortellini Casserole

This fresh and flavorful casserole uses tender chicken, cheesy tortellini, and a rich pesto sauce to create a dish that’s both comforting and vibrant.

The basil pesto really shines in this recipe, giving it a fresh, herbaceous flavor that’s perfect for a summer evening meal.

Ingredients:

• 1 lb cheese tortellini (fresh or frozen)
• 2 cups cooked chicken breast, cubed
• 1/2 cup pesto sauce (store-bought or homemade)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the tortellini according to package instructions, drain, and set aside.
3. In a large bowl, combine the cooked tortellini, chicken, pesto sauce, heavy cream, Parmesan, mozzarella, sun-dried tomatoes, and basil. Season with salt and pepper.
4. Pour the mixture into the prepared baking dish and spread it evenly.
5. Bake uncovered for 20–25 minutes until the casserole is bubbly and the cheese is melted and golden on top.
6. Let it rest for a few minutes before serving.

This casserole is creamy, cheesy, and full of fresh flavors from the pesto and basil.

It’s a quick and easy dish that’s perfect for busy summer nights, offering a satisfying dinner with the bright, herbaceous taste of summer.

Grilled Corn & Bacon Potato Casserole

This indulgent casserole takes all the best parts of summer—grilled corn, crispy bacon, and creamy potatoes—and combines them into a comforting dish.

The smoky bacon and sweet corn pair perfectly with tender potatoes and a rich, cheesy sauce. It’s a great option for a summer BBQ or picnic.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups fresh corn kernels (about 2 ears of corn, grilled and cut off the cob)
• 1/2 cup cooked bacon, crumbled (about 6 slices)
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 tbsp butter
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Boil the diced potatoes in a large pot of salted water for 10-12 minutes, or until tender. Drain and set aside.
3. In a small saucepan, melt butter over medium heat. Add the milk and garlic powder, stirring to combine. Bring to a simmer, then remove from heat.
4. In a large bowl, combine the boiled potatoes, grilled corn, bacon, sour cream, and melted butter mixture. Season with salt and pepper to taste.
5. Transfer the mixture to the prepared baking dish and top with shredded cheddar cheese.
6. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh chives before serving.

This grilled corn and bacon potato casserole is rich, creamy, and bursting with smoky flavors.

The grilled corn adds a touch of summer sweetness, while the bacon provides the perfect savory contrast. It’s a great side dish for any outdoor meal or a comforting main dish on its own.

Grilled Chicken & Veggie Quinoa Casserole

This healthy and hearty casserole features grilled chicken, quinoa, and a mix of fresh summer vegetables.

It’s a complete meal in one dish, packed with protein, fiber, and vibrant flavors, making it perfect for a wholesome summer dinner. The quinoa adds a nutty texture, and the grilled chicken gives it a savory depth that everyone will love.

Ingredients:

• 2 cups cooked quinoa
• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 cup zucchini, diced
• 1 cup red bell pepper, diced
• 1/2 cup yellow onion, diced
• 1/2 cup cherry tomatoes, halved
• 1 cup shredded mozzarella cheese
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the cooked quinoa, grilled chicken, zucchini, bell pepper, onion, and cherry tomatoes.
3. Drizzle with olive oil and lemon juice, then sprinkle with oregano, salt, and pepper. Toss until everything is evenly coated.
4. Transfer the mixture to the prepared baking dish and top with shredded mozzarella cheese.
5. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

This casserole is packed with fresh summer vegetables and quinoa, making it a light yet filling option.

The grilled chicken adds a smoky depth, while the mozzarella gives it a rich, cheesy finish. It’s a perfect choice for a healthy and satisfying meal.

Summer Vegetable & Feta Pasta Casserole

This veggie-packed pasta casserole is the perfect way to use up all those summer vegetables.

With a blend of colorful veggies, crumbled feta cheese, and tender pasta, this dish is light, flavorful, and bursting with summer freshness. It’s a great vegetarian option that’s hearty enough to be a main course.

Ingredients:

• 1 lb pasta (penne, rotini, or bowtie work well)
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1 cup crumbled feta cheese
• 1/2 cup shredded Parmesan cheese
• 1/4 cup olive oil
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the pasta according to package instructions, drain, and set aside.
3. In a large bowl, toss together the cooked pasta, cherry tomatoes, zucchini, bell pepper, and red onion.
4. Drizzle with olive oil and balsamic vinegar, then sprinkle with garlic powder, oregano, salt, and pepper. Stir until everything is well-coated.
5. Transfer the pasta mixture to the prepared baking dish and top with crumbled feta and Parmesan cheese.
6. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
7. Let rest for 5 minutes before serving.

This casserole combines the sweetness of summer vegetables with the tang of feta cheese, making it a bright and delicious dish that’s perfect for any summer occasion.

It’s light yet satisfying, with plenty of flavor in every bite.

Baked Ratatouille Casserole

This casserole is a comforting twist on the classic French dish, ratatouille. It features layers of roasted eggplant, zucchini, bell peppers, and tomatoes, all baked in a savory, herbed sauce.

It’s a wonderful way to showcase fresh summer vegetables in a hearty and flavorful casserole that’s both vegan and gluten-free.

Ingredients:

• 1 medium eggplant, sliced into rounds
• 2 zucchinis, sliced into rounds
• 2 bell peppers (red or yellow), sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• 1 cup marinara sauce
• 1/2 cup fresh basil, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Arrange the sliced eggplant, zucchini, and bell peppers in the baking dish, layering them in a circular or spiral pattern.
3. In a small bowl, combine the olive oil, minced garlic, thyme, basil, salt, and pepper. Drizzle this mixture over the vegetables.
4. Spoon marinara sauce over the top, spreading it evenly over the vegetables.
5. Cover the dish with foil and bake for 30-35 minutes, or until the vegetables are tender.
6. Remove the foil and bake for an additional 10 minutes to allow the top to slightly caramelize.
7. Garnish with fresh basil before serving.

This baked ratatouille casserole is a simple yet flavorful dish that celebrates the best of summer vegetables.

The tomatoes and basil create a comforting and aromatic base, while the roasted veggies add depth and texture. It’s a great way to enjoy the season’s harvest in a healthy and satisfying way.