12 Dump and Bake Casseroles With No Fuss

Somewhere between the third load of laundry and the second round of homework negotiations, dinner has a way of becoming the last thing anyone has the energy to think about. You want something warm, filling, and satisfying — not a 45-minute culinary production involving three pans and a beurre blanc.

That’s exactly where dump and bake casseroles earn their place. The concept is almost offensively simple: combine your ingredients in a baking dish, cover it, slide it into the oven, and walk away. No browning, no boiling, no watching. The oven does every bit of the heavy lifting while you do literally anything else.

What makes these dishes genuinely impressive is how good they taste despite the minimal effort involved. Dry pasta absorbs sauce and liquid as it bakes, developing a richness you’d expect from something that simmered for an hour. Chicken turns tender and juicy sealed under foil. Rice soaks up broth and aromatics until each grain is flavorful all the way through. There’s real kitchen science happening in that covered dish, and the results consistently punch above their weight.

Each of the 12 casseroles below is built for real weeknights, not idealized ones. You’ll find crowd-pleasing chicken dishes, pasta bakes, Tex-Mex options, vegetarian builds, and even a seafood pick — all following the same no-fuss formula that makes dump and bake cooking so reliably satisfying.

1. Chicken Alfredo Pasta Bake

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Creamy, cheesy, and deeply comforting, this is the casserole that converts skeptics into believers. Dry penne pasta bakes directly in jarred Alfredo sauce thinned with chicken broth, absorbing every bit of that rich, garlicky flavor as it cooks. The result is a dish that tastes like it required real effort — it didn’t.

Yield: Serves 4 to 6 Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Difficulty: Beginner — if you can open a jar and measure broth, you can make this.

Ingredients

• 2 cups dry penne or ziti pasta (uncooked)
• 1 jar (15 oz) Alfredo sauce
• 1½ cups low-sodium chicken broth
• 2 cups cooked chicken, shredded or cubed (rotisserie works perfectly)
• 1 cup frozen peas (no need to thaw)
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 1½ cups shredded mozzarella cheese, divided
• ¼ cup grated Parmesan cheese
• Fresh parsley, chopped, for serving

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In the prepared dish, whisk together the Alfredo sauce and chicken broth until smooth. Add the dry pasta, chicken, frozen peas, garlic powder, and black pepper. Stir until everything is evenly coated. Make sure the pasta is fully submerged in liquid — dry spots will result in crunchy, undercooked pasta.
3. Stir in 1 cup of the mozzarella. Spread the mixture into an even layer.
4. Cover tightly with aluminum foil and bake for 40 minutes.
5. Remove the foil. Scatter the remaining ½ cup mozzarella and the Parmesan over the top.
6. Return to the oven uncovered for 10 minutes, until the cheese is melted, golden in spots, and bubbling at the edges. The pasta should be tender when pierced with a fork.
7. Rest for 5 minutes before serving, then top with fresh parsley.

Why It Works So Well

The key ratio here is the broth-to-sauce balance. Alfredo sauce alone is too thick to properly hydrate dry pasta in the oven — the added broth creates enough liquid to fully cook the noodles while the sauce concentrates back down into something gloriously creamy. Don’t skip the broth.

Pro tip: Add ½ teaspoon of lemon zest with the Parmesan before the final bake. It cuts through the richness and makes the whole dish taste fresher.

2. No-Peek Chicken and Rice

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This dish has been a weeknight staple for decades, and for good reason. Raw chicken sits on a bed of dry rice, cream of mushroom soup, and broth, then gets sealed under foil for a full hour. When you finally lift that foil — and you’re really not supposed to peek before then — you find tender chicken and perfectly cooked, deeply savory rice underneath.

Yield: Serves 4 Prep Time: 5 minutes Cook Time: 1 hour Total Time: 1 hour 5 minutes Difficulty: Beginner — mix, cover, bake.

Ingredients

• 4 bone-in, skin-on chicken thighs (or bone-in breasts)
• 1 cup quick-cooking white rice (such as Minute Rice — do not use regular long-grain)
• 1 can (10.5 oz) condensed cream of mushroom soup, undiluted
• 1 packet (1 oz) dry onion soup mix
• 1¾ cups low-sodium chicken broth
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In the dish, whisk together the condensed soup, chicken broth, and onion soup mix until combined. Stir in the dry rice and garlic powder.
3. Nestle the chicken pieces on top of the rice mixture, skin side up. Season the tops of the chicken with paprika, salt, and pepper.
4. Cover the dish very tightly with two layers of aluminum foil. Seal the edges completely — steam is what cooks the rice, and any gaps will result in dry, undercooked grains.
5. Bake for 55 to 60 minutes. Do not lift the foil to check on it during this time. The steam needs to stay contained.
6. Remove from the oven and let the dish sit, still covered, for 5 minutes. Uncover and serve immediately.

The Science Behind the Seal

The double layer of foil creates a pressurized steam environment inside the dish. That trapped steam is what hydrates and cooks the rice completely — lift the foil too early, and you lose the steam, leaving you with crunchy, half-cooked grains. Trust the process.

Worth knowing: Use only quick-cooking rice here. Regular long-grain rice requires significantly more liquid and time, and the ratios in this recipe are calibrated for the quick-cook variety.

3. Dump and Bake Chicken Parmesan Casserole

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All the flavors of a classic chicken parm — tangy tomato sauce, melted mozzarella, crispy Parmesan topping — without frying a single thing or boiling a single noodle. Raw pasta and diced chicken bake together in marinara sauce, and a breadcrumb-cheese topping goes on in the final minutes to deliver that characteristic golden crust.

Yield: Serves 4 to 6 Prep Time: 10 minutes Cook Time: 55 minutes Total Time: 1 hour 5 minutes Difficulty: Beginner — no special skills required.

Ingredients

• 2 cups dry penne or ziti (uncooked)
• 1½ lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 1 jar (24 oz) marinara sauce
• 1½ cups water
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes (optional)
• 1½ cups shredded mozzarella, divided

For the topping:

• ½ cup plain breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 tablespoon olive oil
• ½ teaspoon Italian seasoning

Instructions

1. Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish.
2. In the dish, combine the marinara sauce, water, Italian seasoning, garlic powder, and red pepper flakes. Stir in the dry pasta and chicken cubes. Mix until the chicken and pasta are fully coated and submerged in liquid.
3. Stir in 1 cup of the mozzarella. Spread into an even layer.
4. Cover tightly with foil and bake for 40 minutes, until the pasta is tender and most of the liquid has been absorbed.
5. While the casserole bakes, combine the breadcrumbs, Parmesan, olive oil, and Italian seasoning in a small bowl. Mix until the breadcrumbs are evenly moistened.
6. Remove the foil. Scatter the remaining ½ cup mozzarella over the top, followed by the breadcrumb mixture.
7. Return to the oven uncovered for 12 to 15 minutes, until the topping is deep golden brown and crispy.
8. Rest for 5 minutes before serving.

Getting That Crispy Top Right

The olive oil in the breadcrumb mixture is non-negotiable — dry breadcrumbs without fat won’t brown properly, they’ll just toast unevenly or stay pale. Toss them until every crumb is lightly coated before scattering them over the casserole.

4. Taco Casserole with Black Beans and Corn

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Taco night, simplified to its most essential form. Ground beef, black beans, corn, salsa, and taco seasoning all go into one dish with a layer of crushed tortilla chips on top. The chips bake into a crunchy, golden crust that cracks satisfyingly under a spoon. Top with sour cream, avocado, and cilantro at the table.

Yield: Serves 4 to 6 Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Difficulty: Beginner — no pre-cooking the meat required when using the method below.

Ingredients

• 1 lb lean ground beef (or ground turkey)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or canned corn, drained
• 1 cup chunky salsa
• 1 packet (1 oz) taco seasoning
• ¼ cup water
• 1½ cups shredded cheddar or Mexican blend cheese, divided
• 2 cups tortilla chips, lightly crushed

For serving:

• Sour cream, diced avocado, sliced jalapeños, chopped cilantro

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Break the raw ground beef into small, pea-size pieces with your hands directly into the baking dish. Do not leave large chunks — small pieces ensure even, thorough cooking.
3. Add the black beans, corn, salsa, taco seasoning, and water. Mix well, distributing the beef evenly throughout the dish.
4. Cover tightly with foil and bake for 20 minutes. Remove and use a spoon to break up any remaining large pieces of beef and stir everything together. Drain any excess fat if needed.
5. Scatter 1 cup of the cheese over the top. Add the crushed tortilla chips in an even layer. Top with the remaining ½ cup cheese.
6. Return to the oven uncovered for 8 to 10 minutes, until the cheese is melted and the chips are golden.
7. Serve immediately with your preferred toppings.

Customizing the Heat Level

The salsa you choose controls the spice level here more than anything else. Mild salsa keeps it family-friendly; a habanero or chipotle variety ramps things up considerably. A can of diced tomatoes with green chiles is a middle-ground addition that adds flavor without serious heat.

5. Broccoli Cheddar Rice Bake

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Comfort food at its most honest. Dry white rice, broccoli florets, shredded cheddar, and cream of chicken soup bake together into a thick, creamy casserole that smells incredible from the moment it hits the oven. It works as a hearty vegetarian main or as a side dish alongside roasted meat.

Yield: Serves 4 to 6 Prep Time: 8 minutes Cook Time: 45 minutes Total Time: 53 minutes Difficulty: Beginner — pantry staple ingredients, straightforward method.

Ingredients

• 1 cup long-grain white rice (uncooked, rinsed)
• 2 cups fresh or frozen broccoli florets, cut small
• 1 can (10.5 oz) condensed cream of chicken soup, undiluted
• 1½ cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
• ½ cup sour cream
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1½ cups sharp cheddar cheese, shredded, divided
• Salt to taste

Optional topping:

• ½ cup Ritz crackers or panko, crushed
• 1 tablespoon melted butter

Instructions

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch or 9×13-inch baking dish (use the larger dish for thinner, crispier results).
2. In a large bowl, whisk together the condensed soup, chicken broth, sour cream, garlic powder, onion powder, and black pepper until smooth.
3. Stir in the rinsed rice and 1 cup of the cheddar. Add the broccoli and fold to combine. Pour everything into the prepared baking dish and spread evenly.
4. Cover tightly with foil and bake for 35 minutes.
5. Remove the foil. Stir gently to redistribute any liquid. Top with the remaining ½ cup cheddar and, if using, the cracker or panko topping tossed in melted butter.
6. Bake uncovered for 10 minutes, until the cheese is bubbly and the topping is golden brown.
7. Let the casserole rest for 5 minutes before serving — it thickens noticeably as it sits.

Getting the Rice Perfectly Cooked

Rinsing the rice before adding it is the one step that separates good texture from gluey texture. A quick rinse under cold water removes surface starch, so the final casserole is fluffy and separate rather than clumped. Takes 30 seconds and makes a real difference.

6. Cheesy Meatball and Pasta Bake

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Frozen meatballs are one of the most underrated shortcut ingredients in a home kitchen. Combined with dry pasta, marinara, and a blanket of melted cheese, they produce a baked pasta dish that tastes substantially better than the sum of its parts. The meatballs release fat and flavor into the sauce as everything bakes together.

Yield: Serves 4 to 6 Prep Time: 5 minutes Cook Time: 50 minutes Total Time: 55 minutes Difficulty: Beginner — five main ingredients, zero technique.

Ingredients

• 2 cups dry cavatappi, rigatoni, or penne (uncooked)
• 20 to 24 frozen, fully cooked meatballs (beef, turkey, or plant-based)
• 1 jar (24 oz) marinara sauce
• 1½ cups water
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 1½ cups shredded mozzarella, divided
• ¼ cup grated Parmesan cheese

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. Combine marinara sauce, water, Italian seasoning, and garlic powder in the baking dish. Stir to blend.
3. Add the dry pasta and stir until fully coated and submerged. Nestle the frozen meatballs throughout the pasta mixture, pressing them down slightly. The meatballs can go in frozen — they’ll thaw and finish cooking in the oven.
4. Stir in ¾ cup of the mozzarella. Cover tightly with foil.
5. Bake for 38 to 40 minutes, until the pasta is tender and the liquid has been absorbed.
6. Remove the foil and top with the remaining mozzarella and all the Parmesan.
7. Bake uncovered for 8 to 10 minutes, until the cheese is melted and spotted golden brown.
8. Rest for 5 minutes before serving.

Choosing the Right Pasta Shape

Tubular pastas — rigatoni, penne, cavatappi — work best here because their hollows trap sauce and release it with every bite. Flat or thin pastas like spaghetti tend to clump together in casseroles. Stick with something with ridges or holes.

7. Buffalo Chicken Rice Casserole

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Bold, tangy, and completely addictive. Chicken thighs, long-grain rice, buffalo sauce, and ranch seasoning bake together in one dish, and the result hits every note you’d expect from buffalo chicken wings — the heat, the tang, the richness — but in a fork-and-spoon format. A drizzle of blue cheese dressing at the table makes it complete.

Yield: Serves 4 Prep Time: 10 minutes Cook Time: 55 minutes Total Time: 1 hour 5 minutes Difficulty: Beginner — no pre-cooking required.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 cup long-grain white rice (uncooked, rinsed)
• 1¾ cups low-sodium chicken broth
• ½ cup buffalo sauce (Frank’s RedHot works well)
• 1 packet (1 oz) ranch seasoning mix, divided
• 1 cup frozen corn (optional)
• 1 cup shredded sharp cheddar cheese, for topping

For serving:

• Blue cheese or ranch dressing, sliced celery, sliced green onions

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Combine the chicken broth, buffalo sauce, and half the ranch seasoning packet in the baking dish. Stir well.
3. Stir in the rinsed rice and, if using, the frozen corn.
4. Nestle the chicken thighs on top of the rice mixture. Sprinkle the remaining ranch seasoning over the chicken. Don’t bury the chicken in the rice mixture — keeping them on top allows the surface to develop color.
5. Cover tightly with foil and bake for 45 minutes.
6. Check that the rice is tender and the liquid is absorbed. If the rice still has resistance, cover and bake for an additional 5 to 10 minutes.
7. Remove the foil. Top the chicken and rice with cheddar cheese.
8. Bake uncovered for 5 to 8 minutes until the cheese is melted and bubbly.
9. Serve topped with a drizzle of dressing, sliced celery, and green onions.

Controlling the Heat

Buffalo sauce varies wildly in intensity between brands. Frank’s RedHot is the benchmark — it’s tangy and moderately spicy without being overwhelming. If you’re cooking for heat-sensitive eaters, use ¼ cup buffalo sauce and ¼ cup of the broth to replace it. If you want more fire, add a tablespoon of hot sauce directly to the broth mixture.

8. Ham and Cheddar Potato Casserole

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This casserole is a genius use of leftover baked ham — or a thick-cut ham steak from the deli counter works just as well. Frozen hash brown potatoes, diced ham, sour cream, condensed soup, and cheddar cheese combine into something reminiscent of a fully loaded twice-baked potato, but with a tenth of the effort.

Yield: Serves 6 to 8 Prep Time: 10 minutes Cook Time: 55 minutes Total Time: 1 hour 5 minutes Difficulty: Beginner — great for feeding a crowd with minimal effort.

Ingredients

• 1 bag (30 oz) frozen shredded hash brown potatoes, thawed slightly
• 2 cups diced cooked ham (about ¾ lb)
• 1 can (10.5 oz) condensed cream of chicken soup, undiluted
• 1 cup sour cream
• ½ cup whole milk
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 2 cups shredded sharp cheddar, divided
• ¼ cup sliced green onions, for serving

Optional crunchy topping:

• 1 cup cornflakes or French-fried onions, lightly crushed

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large bowl, stir together the condensed soup, sour cream, milk, garlic powder, onion powder, and pepper until smooth.
3. Add the hash browns, diced ham, and 1½ cups of the cheddar. Stir until everything is evenly coated.
4. Transfer to the prepared dish and spread into an even layer. Don’t pack it too tightly — some air pockets help with even baking.
5. Top with the remaining ½ cup cheddar. If using a crunchy topping, scatter it over the cheese.
6. Cover loosely with foil and bake for 40 minutes.
7. Remove the foil and bake uncovered for 12 to 15 minutes until the top is golden and the edges are bubbling.
8. Rest for 5 minutes, then top with sliced green onions before serving.

Making It Work for Brunch

This casserole straddles the line between dinner and breakfast without apology. Serve it alongside scrambled eggs and a fruit salad for a weekend brunch that feeds eight without requiring you to do anything before the first cup of coffee besides turn on the oven.

9. Chicken and Stuffing Casserole

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A two-ingredient shortcut — rotisserie chicken and boxed stuffing mix — forms the backbone of this outrageously easy casserole. A layer of cream of chicken soup thinned with broth keeps the chicken moist while the stuffing puffs up above into a savory, golden crust. It tastes like a streamlined Thanksgiving plate, and it takes about eight minutes to assemble.

Yield: Serves 4 to 6 Prep Time: 8 minutes Cook Time: 45 minutes Total Time: 53 minutes Difficulty: Beginner — excellent for new cooks.

Ingredients

• 3 cups shredded rotisserie chicken
• 1 can (10.5 oz) condensed cream of chicken soup, undiluted
• ¾ cup sour cream
• ½ cup low-sodium chicken broth
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• 1 cup frozen peas (no need to thaw)
• 1 box (6 oz) chicken-flavored stuffing mix (such as Stove Top)
• 1 cup chicken broth (separate, for hydrating the stuffing)
• 3 tablespoons unsalted butter, cut into small cubes

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a bowl, whisk together the condensed soup, sour cream, ½ cup broth, garlic powder, and thyme. Fold in the shredded chicken and frozen peas.
3. Spread the chicken mixture in an even layer in the prepared dish.
4. In a separate bowl, combine the stuffing mix with 1 cup of warm chicken broth. Stir and let sit for 2 minutes so the stuffing absorbs the liquid. It should be moist but not soggy.
5. Spoon the stuffing mixture over the chicken layer, spreading to the edges. Dot the top with the butter cubes.
6. Cover with foil and bake for 30 minutes.
7. Remove the foil and bake for 12 to 15 minutes until the stuffing top is golden brown and crispy, and the chicken mixture is bubbling at the edges.
8. Let rest 5 minutes before serving.

Variations Worth Trying

The basic architecture here adapts endlessly. Swap the peas for frozen green beans or corn. Add a handful of shredded Swiss cheese to the chicken layer. Use cream of mushroom soup instead of cream of chicken for a deeper, earthier flavor. Once you’ve made it once, you’ll start riffing instinctively.

10. Enchilada Casserole with Corn Tortillas

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All the flavor of traditional rolled enchiladas without any of the rolling. Corn tortillas, seasoned ground beef, black beans, enchilada sauce, and cheese are layered like a Tex-Mex lasagna, then baked until bubbly and golden-edged. A garnish of fresh cilantro, sour cream, and diced tomato finishes it at the table.

Yield: Serves 4 to 6 Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Difficulty: Intermediate — layer assembly requires a little care, but nothing complicated.

Ingredients

• 1 lb lean ground beef (or cooked shredded chicken)
• 1 packet (1 oz) taco seasoning
• ¼ cup water
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) red enchilada sauce, divided
• 1 can (10 oz) diced tomatoes with green chiles, drained
• 8 to 10 corn tortillas, cut into quarters
• 2 cups shredded Mexican blend cheese, divided

For serving:

• Sour cream, chopped cilantro, diced avocado, lime wedges

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a microwave-safe bowl, combine the raw ground beef with taco seasoning and water. Break into small pieces and microwave on high in 2-minute intervals, stirring between each, for 6 to 8 minutes total, until no pink remains. Drain any excess fat. (Alternatively, brown the beef in a skillet for 5 minutes.)
3. Stir the black beans and diced tomatoes into the cooked beef.
4. Pour half the enchilada sauce into the bottom of the prepared dish and spread to coat.
5. Layer half the tortilla pieces over the sauce. Top with half the beef mixture and ⅔ cup of cheese.
6. Repeat: remaining tortillas, remaining beef mixture, remaining enchilada sauce, and ⅔ cup cheese.
7. Top with the final ⅔ cup of cheese.
8. Cover tightly with foil and bake for 25 minutes.
9. Remove the foil and bake for 10 minutes until the cheese is melted, bubbling, and golden at the edges.
10. Rest 5 minutes before slicing and serving with desired toppings.

The Corn Tortilla Advantage

Flour tortillas go mushy in a baked casserole like this one — corn tortillas hold their structure much better under heat and moisture. They soften into the layers rather than disintegrating, giving the finished casserole a pleasant, slightly chewy texture that holds together when you serve it.

11. Tomato Basil Pasta Bake (Vegetarian)

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Proof that a meatless dump and bake casserole can be just as satisfying as any chicken or beef version. Dry pasta bakes in a mixture of crushed tomatoes, vegetable broth, garlic, and olive oil, soaking up all those bright, herbaceous flavors. Fresh basil stirred in after baking keeps the herb flavor vivid rather than cooked-out and dull.

Yield: Serves 4 Prep Time: 8 minutes Cook Time: 45 minutes Total Time: 53 minutes Difficulty: Beginner — naturally vegan and dairy-free if you skip the cheese.

Ingredients

• 2 cups dry penne or rigatoni (uncooked)
• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes
• ½ teaspoon sugar (balances the acidity of the tomatoes)
• Salt and black pepper to taste
• 1 can (15 oz) cannellini beans, drained (optional, for protein)
• ¾ cup shredded mozzarella or Parmesan, for topping
• ¼ cup fresh basil leaves, torn, for serving

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In the dish, combine the crushed tomatoes, vegetable broth, garlic, olive oil, dried oregano, dried basil, red pepper flakes, sugar, salt, and black pepper. Stir well.
3. Add the dry pasta (and cannellini beans if using). Stir until the pasta is fully coated and submerged.
4. Cover tightly with foil and bake for 38 to 40 minutes, stirring once at the 20-minute mark to ensure even cooking.
5. Remove the foil. Check the pasta — it should be nearly tender. If it still has significant bite, cover and bake 5 more minutes.
6. Scatter the cheese over the top and bake uncovered for 5 to 8 minutes until melted and starting to brown.
7. Remove from the oven and immediately scatter the fresh torn basil over the top. Serve directly from the dish.

Why the Stir at 20 Minutes Matters

Unlike cream-based pasta bakes where the sauce is more uniform, tomato-based ones can develop dry spots on top where pasta pieces poke above the liquid. A quick stir halfway through redistributes everything, ensures every noodle stays submerged, and produces a more even, tender final texture.

12. Teriyaki Chicken and Rice Casserole

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A sweet-savory casserole that leans on bottled teriyaki sauce to do most of the flavor work. Chicken thighs, jasmine rice, broccoli florets, and sliced bell pepper bake together in a teriyaki-sesame broth, producing a dish that sits somewhere between fried rice and a Japanese-inspired braised chicken — with none of the wok work involved.

Yield: Serves 4 Prep Time: 10 minutes Cook Time: 55 minutes Total Time: 1 hour 5 minutes Difficulty: Beginner — a pantry-friendly recipe with vibrant, crowd-pleasing flavor.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 cup jasmine rice (uncooked, rinsed)
• ½ cup teriyaki sauce (store-bought works perfectly)
• 1¼ cups low-sodium chicken broth
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
• 2 cloves garlic, minced (or ½ teaspoon garlic powder)
• 2 cups broccoli florets, cut small
• 1 red bell pepper, diced
• 2 tablespoons soy sauce

For serving:

• Sliced green onions, sesame seeds, extra teriyaki sauce for drizzling

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Whisk together the teriyaki sauce, chicken broth, sesame oil, soy sauce, ginger, and garlic in the baking dish.
3. Stir in the rinsed rice until fully coated and distributed in an even layer.
4. Add the diced bell pepper to the rice mixture and stir to combine.
5. Nestle the chicken thighs on top of the rice. Spoon a tablespoon of the teriyaki-broth mixture from the dish over each piece of chicken to baste it lightly.
6. Cover tightly with foil and bake for 35 minutes.
7. Remove the foil. Scatter the broccoli florets over and around the chicken. Re-cover with foil.
8. Bake covered for an additional 10 minutes until the broccoli is just tender and bright green, the rice is fully cooked, and the chicken registers 165°F internally.
9. Uncover, drizzle with additional teriyaki sauce if desired, and garnish with green onions and sesame seeds before serving.

Adding the Broccoli Late — Here’s Why

Broccoli added at the start of a 55-minute bake turns gray, soft, and unpleasant. Adding it in the final 10 minutes keeps it vibrantly green with a slight tender-crisp bite that contrasts well against the soft rice. The same principle applies to any quick-cooking vegetable — spinach, snap peas, and frozen edamame all work better added in the last 8 to 10 minutes.

The Fundamentals of a Great Dump and Bake Dish

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Before diving into your first casserole, there are a few principles worth understanding — because while the method is forgiving, a handful of variables directly affect the outcome.

Liquid ratios are everything. The liquid in the dish does double duty: it creates steam that cooks the ingredients, and it provides the moisture that gets absorbed by pasta, rice, or grains. Too little liquid, and your grains will be undercooked and dry. Too much, and you end up with soup. As a general starting point, 1 cup of dry rice needs about 2 cups of liquid; 1 cup of dry pasta needs about 1½ cups of liquid if using sauce as part of the equation.

The tight seal is non-negotiable. For dishes with uncooked grains or pasta, a properly sealed foil cover is what keeps steam in the dish rather than escaping into the oven. Press the foil firmly against the edges of the dish. Two layers of foil are better than one if your dish has an irregular rim. A tight-fitting oven-safe lid works even better if you have one.

Oven temperature matters more than you’d think. The recipes above bake between 350°F and 400°F for a reason. Lower temperatures produce gentler, more even cooking for grain-heavy dishes; higher temperatures suit pasta-and-tomato combinations where you want some caramelization. Following the temperature specified in each recipe isn’t pedantic — it’s calibrated.

Shredded or pre-cooked proteins are the key to fast assembly. Rotisserie chicken, canned tuna, frozen cooked meatballs, and deli ham all bypass the longest part of traditional casserole prep entirely. When you need dinner done fast, these are your best friends.

Smart Substitutions That Actually Work

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Understanding which swaps hold up and which ones fall apart is what separates a confident dump and bake cook from someone staring at an undercooked disaster 45 minutes into the bake.

Rice swaps: White rice and quinoa are nearly interchangeable — same liquid ratios, similar cook times. Brown rice is a different story; it needs about 50% more liquid and significantly more time. If you want to use brown rice, increase both the liquid and the covered bake time by at least 50%.

Pasta swaps: Most short tubular shapes are interchangeable — rigatoni, penne, ziti, cavatappi, and elbows all behave similarly in a bake. Avoid thin pastas like spaghetti or angel hair; they clump together and cook unevenly in casseroles.

Protein swaps: Any cooked, shredded poultry is interchangeable in chicken casseroles. Canned beans (chickpeas, cannellini, black beans) swap directly for any meat-based protein in most recipes for a vegetarian version. Ground beef and ground turkey are nearly always interchangeable.

Vegetable timing: Heartier vegetables — onions, bell peppers, carrots, cauliflower — can go in at the start of the bake. Tender vegetables — broccoli, zucchini, spinach, frozen peas — should be added in the final 10 minutes to prevent them from turning to mush.

Storage, Reheating, and Make-Ahead Tips

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These casseroles hold up well as leftovers, which is part of what makes them so practical for busy households. Most will keep tightly covered in the refrigerator for up to 4 days. Pasta-based casseroles tend to dry out slightly as they sit because the pasta continues to absorb moisture — add a splash of broth or sauce before reheating to restore the texture.

For reheating, cover the casserole with foil and warm at 325°F for 20 to 30 minutes until heated through. This gentle approach prevents the edges from overcooking while the center catches up. Microwave reheating works for individual portions; cover loosely and reheat in 90-second intervals, stirring between each, until hot.

Grain-based casseroles (rice and quinoa dishes) freeze particularly well. Let the casserole cool completely, then cover tightly with plastic wrap followed by a layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, and add 2 to 3 tablespoons of broth to compensate for moisture lost during freezing.

For genuine make-ahead convenience, assemble any of these casseroles in the dish, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 10 to 15 minutes to the covered bake time to account for starting cold.

Final Thoughts

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Dump and bake casseroles succeed because they respect your time without sacrificing the satisfaction of a proper home-cooked dinner. The formula is simple enough to memorize: a grain or pasta, a protein, some vegetables, a sauce, and a lid. Everything else is variation on that theme.

The 12 recipes here cover a wide enough range of flavors and ingredients that you could rotate through them for weeks without repeating yourself — from the bold tang of the buffalo chicken rice to the clean, herb-bright tomato pasta bake to the deeply savory stuffed casserole. Each one delivers the kind of weeknight-ready comfort food that earns a regular spot on the rotation.

Start with whichever one uses ingredients you already have on hand. Pay attention to the liquid ratios and the foil seal on your first attempt, and you’ll have a reliable technique locked in by the time you move to your second. The rest is just choosing your flavors — and letting the oven do the rest.