Spanish Rice Dinner Casserole

I love simple dinner recipes that are quick to fix and family friendly. This Spanish rice casserole with bell peppers, onions, celery, tomatoes, ground beef and of course rice has been a big hit around here.

I serve this with a side salad, some cut up garden tomatoes and cucumbers when they are in season or any type of steamed veggies. In a pinch, just the casserole will do for a quick weekday meal without any sides.


Leftovers make for a great burrito filling the next day for lunch.

From The Casseroles Made Simple cookbook


Spanish Rice Casserole
Serves: 6
  • 1 lb. ground beef
  • 2 Tbsp cooking oil
  • 1 green bell pepper, cleaned and diced
  • 1 yellow or orange bell pepper, cleaned and diced
  • 1 medium onion, diced
  • 2 ribs celery, diced small
  • 1 garlic clove, minced
  • 1 (14 oz size) can diced tomatoes
  • 1 (8 oz size) can tomato sauce
  • 2 Tbsp fresh parsley chopped
  • 1 cup uncooked rice
  • 1½ cups water
  • ¼ tsp cayenne pepper
  • ½ tsp salt
  • ¼ tsp black pepper
  1. Preheat oven to 350 degrees and grease or butter a casserole dish.
  2. Put the ground beef and oil in a skillet over medium heat and cook until beef is just brown, no pink left.
  3. Add the green pepper, yellow pepper, onion, and celery and continue cooking until the vegetables start to soften.
  4. Add the remaining ingredients, stirring to combine, then turn into the casserole dish.
  5. Cover, and bake in preheated oven for 45 to 50 minutes or until rice is totally cooked.


A quick and easy spanish rice casserole dish with hamburger

Pork Marinara Pasta Casserole

Everything is better with a nice Marinara sauce. This pasta casserole is the perfect example. The sauce cooks the noodles and pork and the end result is a baking dish full of Italian yumminess. (Yes, I know that’s not really a word ;) )

As a mom, I like the fact that I can “hide” plenty of zucchini and bell peppers in this dish and my family to eat more veggies while serving their favorite pasta. Since there is no need to pre-cook the pasta or pork, this goes together quickly and bakes in the oven while I go about some other nightly chores.

From The Casseroles Made Simple cookbook

Pork Marinara Pasta Casserole
Prep time
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Total time
Serves: 4
  • 3 cups pasta (rotini or penne)
  • 1 tsp olive oil
  • ⅔ cup water
  • 1 lb. ground pork
  • 1 large egg, lightly beaten
  • ½ Cup bread crumbs
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 jar (24 oz) marinara sauce, divided
  • 3 carrots, sliced
  • 1 small zucchini, halved lengthwise, sliced
  • 1 yellow bell pepper, cleaned, cut into strips
  1. Preheat oven to 375 degrees, lightly coat a heavy casserole with oil or grease.
  2. Place the pasta into the casserole and drizzle with the olive oil.
  3. Pour the water into the pan and stir to mix in the pasta well.
  4. In a separate bowl, put the ground pork and add the egg, bread crumbs, salt, and pepper and mix until well blended.
  5. Shape the meat mixture into meatballs and arrange them evenly in the casserole.
  6. Pour ½ jar of marinara sauce into the casserole evenly over meatballs.
  7. Layer the carrots, zucchini and bell pepper strips into the casserole, then pour the remaining ½ of the marinara sauce over the vegetables.
  8. Cover the casserole and bake 45 to 55 minutes or until the vegetables are fork tender.


Pork and Pasta Casserole with A Yummy Marinara Sauce

Easy Chili Casserole Recipe

This Chili con Carne casserole is easy to put together and the perfect meal for any chili loving family. Full of flavor with all the beans, chilies and seasonings and plenty of beef and rice to fill you up, this delicious casserole is a crowd pleaser. It’s quick and easy to throw together, perfect for busy week nights and fun-filled Saturdays. Give it a try. It’ll quickly become a favorite in your house… it already has in mine.

From The Casseroles Made Simple Cookbook


Chili Con Carne Casserole
Prep time
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Total time
Recipe type: Casserole
Cuisine: Mexican
Serves: 6
  • 1 small onion, chopped
  • 1¼ cup uncooked rice
  • 1¼ cup beef broth
  • 1 can (26 oz) kidney or pinto beans, drained
  • 1½ lbs ground beef
  • 1 can (4 oz) green chilies, drained and diced
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 2 cup zucchini, shredded
  • 1 can (14 oz) diced tomatoes
  1. Preheat oven to 375 degrees and grease a large casserole dish.
  2. Arrange the onions evenly into the casserole, then add the rice and water, and smooth out evenly into the casserole.
  3. In a separate big bowl, place the black beans, beef, chilies, salt, cumin, and chili powder, and mix with a fork until beef is broken up and mixture is blended.
  4. Spoon evenly into casserole dish, then cover with zucchini, and finally the diced tomatoes.
  5. Cover casserole and bake at 375 degrees for 45 to 50 minutes or until beef is cooked thoroughly and chili is bubbly hot.


Home Made Bowl Of Chili Con Carne Casserole


Cheese & Grits Breakfast Casserole

My husband grew up on sausage and grits in the morning. While a microwave sausage patty and instant grits will do during the week, this weekend version is a real treat. It’s good home-cooking, perfect for a cozy family weekend, but pretty enough to serve at a brunch.

This is also perfect for church or potluck breakfasts and lunches. If you’re cooking for a crowd, just double or triple the recipe and assemble in 2 or 3 casserole dishes.

Cheese & Grits Breakfast Casserole
Prep time
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Recipe type: Breakfast
Cuisine: American
Serves: 6
  • 1 pound sausage
  • 1 tablespoon onion, chopped finely
  • 6 eggs (beaten)
  • 1 cup milk
  • 1 cup grits cooked in 4 cups water
  • 6 ounces corn muffin mix
  • 1 teaspoon any type herb seasoning
  • ½ pound Colby jack cheese, shredded
  • ½ teaspoon paprika
  1. Preheat the oven to 350 degrees.
  2. In a large skillet, sauté the sausage with onion until all the pink is gone.
  3. In a large bowl, beat the eggs and then add the milk, cooked grits, corn muffin mix and herb seasoning.
  4. On the bottom of a 9x12 inch pan, spread the sausage mixture. Add the grits and cheese. Sprinkle with paprika.
  5. Bake for 1 hour and let stand for 5 minutes before serving.


Cheese Grits CasseroleThe Hillbilly Housewife Recommends: 

For more delicious breakfast casserole recipes, get a copy of my bestselling Kindle cookbook. Inside you’ll find 35 recipes your family will love including:

  • Ham, Hash Brown and Cheese Breakfast Casserole
  • Sausage Breakfast Casserole
  • French Toast Breakfast Casserole
  • Sugar Free French Toast Breakfast Casserole
  • French Toast Breakfast Casserole – Syrup on the Bottom Version
  • Apples and Raisins French Toast Breakfast Casserole
  • Peach French Toast Breakfast Casserole
  • Sunday Morning Breakfast Casserole
  • Cheese Grits Breakfast Casserole
  • Spinach and Cheese Breakfast Casserole
  • All-in-One Breakfast Casserole

What a perfect way to start your morning. Get Breakfast Casseroles – 35 Recipes for Everyday & Special Occasions today.


Crockpot Ham and Potato Casserole

I love this dish because it’s so simple and very tasty. If you’re not a big fan of mushrooms, use any “Cream of…” type soup. One year I made this with some cream of broccoli soup and added a little chopped up broccoli to the mix as well and it turned out really good. This is also a very kid-friendly meal and perfect for a busy weeknight after the holidays.

If you have a lot of ham leftover, consider slicing it and freezing it. When you’re ready to make this casserole just take them out and add them to the crockpot. No need to defrost them… the long cooking time will take care of that for you.

Ham and Potato Casserole
Prep time
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Total time
Recipe type: Crockpot
Serves: 6
  • 6 thick slices of holiday ham
  • 8 potatoes
  • 1 small onion
  • 2 cups grated cheddar cheese
  • 2 cans cream of mushroom soup
  1. Wash and slice your potatoes.
  2. Peel and slice the onion.
  3. Lay 2 slices of ham in the bottom of your crockpot. Top with ⅓ of the sliced potatoes and onions. Sprinkle with ½ cup of cheese.
  4. Repeat this layering two more times.
  5. Pour the soup over everything.
  6. Cook on low for 7 hours or on high for 4 hours and serve.


Potato Ham Casserole For more delicious casserole recipes and helpful cooking tips, grab a copy of my ebook Casseroles Made Simple – Tasty Meals In One Dish.

You will go from the oven to the table with a mouth watering meal for you family in no time!   Hearty homemade meals, easy clean up, saving time, saving money… what’s not to love about casseroles!

Just click on Casseroles Made Simple to order your copy today!

Sausage Stuffing with Apples and Cranberries

We just finished the last of our Thanksgiving Stuffing and I’m already planning on what to make for Christmas this year. Thanksgiving was a traditional “dressing” with cornbread, biscuits, onion and celery. I’m thinking of branching out a bit for Christmas this year and make the following sausage dressing with apples and cranberries. It sounds very yummy and would look very festive.

Apple Cranberry Sausage Stuffing
Recipe type: Holiday
  • 12 C. Bread Cubes, dried
  • 1 lb. Sausage, your choice
  • 4 Onions, chopped
  • ¼ C. Butter
  • 2 C. Celery, chopped
  • 4 t. Poultry Seasoning
  • 1 C. Dried Cranberries
  • 3 Green Apples, peeled and chopped (core removed)
  • 1⅓ C. Chicken Stock
  • 2 t. Dried Rosemary, chopped
  • Salt and Pepper to taste
  1. In a large skillet, cook sausage thoroughly and drain. Transfer sausage to a large bowl.
  2. Using the same skillet to cook the sausage, melt the butter and then add the celery, apples, onions and poultry seasoning. Cook until soft.
  3. Next, add the dried cranberries and rosemary. Then, transfer mixture in with the sausage.
  4. Slowly add the bread cubes. Salt and pepper to taste.
  5. Add the chicken stock to thoroughly moisten the bread cube mixture.
  6. For a 14 pound turkey, approximately 5 cups of this stuffing can be stuffed inside the turkey. Don’t hesitate to moisten more with chicken stock if it’s needed.
  7. You can then transfer the remaining stuffing mixture to a greased baking dish and bake covered, for roughly 45 minutes at 350 F. After this time, remove the cover and bake for an additional 15 minutes, or until the top is brown.

 Cranberry Apple DressingHomemade Christmas Gifts and MoreWould you like to steer clear of the holiday shopping crowds? You can with this guide to Homemade Christmas Gifts and More.

Making Homemade Christmas gifts is one way to actually enjoy the process of gift-giving. Not only are homemade gifts and decorations frugal, they’re more fun!

We don’t have to rush out to the mall to shop for Christmas when we have ideas for creating gifts right at home. Take time to enjoy your holiday season. Click on and download now to start planning your frugal AND fun Christmas.

Delicious Squash Casserole

One of our favorite vegetables is yellow squash and this casserole makes the perfect holiday side dish. It’s simple enough to make even on a weeknight, but also makes a wonderful addition to your Thanksgiving or Christmas table. Give it a try and see if you like it as much as we do.

5.0 from 1 reviews
Delicious Squash Casserole
  • 2 pounds yellow squash, cut in ¾-inch cubes
  • 1 cup chopped onion
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons butter
  • 1 cup saltine crackers
  • ½ cup milk
  • 1 cup shredded Cheddar cheese
  • ½ cup bread crumbs
  1. Start by washing and slicing the squash. Place the squash, onion, salt, and pepper in a large pot. Add a little water, cover and cook the squash until tender. Drain any extra liquid out and return the veggies to the pan. Add the butter and season to taste with more salt and pepper.
  2. Preheat your oven to 350F. Butter a 1½-quart baking dish well. Crumble up the crackers and pour them in the squash mixture. Spoon the mixture into a casserole dish. Pour the milk over the squash and sprinkle with the cheese and bread crumbs. Bake your casserole for 20 minutes. The crust will be golden brown.

Yummy Yellow Squash CasseroleFor more delicious casserole recipes and helpful cooking tips, grab a copy of my ebook Casseroles Made Simple – Tasty Meals In One Dish.

You will go from the oven to the table with a mouth watering meal for you family in no time!   Hearty homemade meals, easy clean up, saving time, saving money… what’s not to love about casseroles!

Just click on Casseroles Made Simple to order your copy today!

Sausage Breakfast Casserole

I’m writing this up on a cold and rainy Friday morning. It’s been a busy week and we’re all ready for a nice relaxing weekend. I thought the perfect way to start would be a nice hardy breakfast Saturday morning. Tonight before bed, I’m going to assemble our favorite breakfast casserole with sausage, eggs and hashbrowns. It will spend the night in the fridge and go into the oven as soon as I wake up in the morning.

That’s one of my favorite things about breakfast casseroles. All the work can be done the night before because let’s face it… this wouldn’t happen first thing in the morning if it involved anything more complicated than turning on the oven and pushing the casserole dish in.

Casserole Dish

And there’s another benefit to fixing this for breakfast. The yummy smell coming from the oven will get the rest of my family up and moving without complaint. Ready to give it a try? Here’s one of my family’s favorite Breakfast Casserole recipes.

Easy Breakfast Casserole with Hashbrowns and Sausage
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4 to 6
  • 2 lb frozen hashbrowns (thawed)
  • 1 pound pork breakfast sausage
  • 1 onion
  • 5 eggs
  • ½ cup milk
  • dash of onion powder
  • dash of garlic powder
  • salt and ground black pepper to taste
  • 2 cups shredded Cheddar cheese
  1. The night before, grease a casserole dish with non-stick cooking spray. Spread the thawed hashbrowns in the dish.
  2. Chop the onion.
  3. Heat a skillet and cook the onion and sausage until they are done. Drain the grease and set aside.
  4. Mix the scramble the eggs and add the milk and seasonings. Pour this mixture over the hashbrown potatoes. Top it with 1 cup of the cheese.
  5. spread the sausage and onion mixture on top of everything else and top it with the remaining cheese.
  6. Cover the dish with aluminum foil and store it in the fridge overnight.
  7. Preheat the oven to 350 F. the next morning. Bake the casserole with the foil in place for 60 minutes. Remove the foil and bake an additional 15 minutes.

The directions above outline how to make the casserole the night before and then bake it the next morning. This is my favorite way to do things. If you want to do everything in the morning, just start by preheating the oven, assemble your casserole and bake it right away.

For more delicious breakfast casserole recipes, get a copy of my latest Kindle book. Inside you’ll find 35 recipes your family will love including:

Ham, Hash Brown and Cheese Breakfast Casserole
Sausage Breakfast Casserole
French Toast Breakfast Casserole
Sugar Free French Toast Breakfast Casserole
French Toast Breakfast Casserole – Syrup on the Bottom Version
Apples and Raisins French Toast Breakfast Casserole
Peach French Toast Breakfast Casserole
Sunday Morning Breakfast Casserole
Cheese Grits Breakfast Casserole
Spinach and Cheese Breakfast Casserole
All-in-One Breakfast Casserole

What a perfect way to start your morning. Get Breakfast Casseroles – 35 Recipes for Everyday & Special Occasions today.

Italian Vegetable Cheesy Pot Pies

I saw a recipe for individual pot pies the other day and decided I had to try it.  Instead of using potatoes, carrots, and peas like I normally would, this recipe includes ingredients that are more often used in Mediterranean or Italian dishes.

This recipe is made in individual baking dishes, or ‘ramekins.’  If you don’t have ramekins or a suitable substitute, you can find them at most any store that carries cooking supplies.  You don’t have to spend a lot for them, either.  Even the simple clear Pyrex dishes work just fine.  If you want to shop around and order online, here is a link to Amazon:  Ramekins at

Italian Vegetable Cheesy Pot Pies
Prep time
Cook time
Total time
This recipe is easy to put together. I use refrigerator biscuits but you can use any 'crust' you like. You can also use any combination of vegetables and cheeses, and you can even add some cooked meat or poultry if you like.
Recipe type: Main
Serves: 8
  • 1 jar (14 oz) red sauce (marinara, spaghetti, pizza)
  • 1 small eggplant, washed and cut into small cubes
  • 1 small zucchini, washed and cut into small cubes
  • 1 small sweet red bell pepper, chopped small
  • 1 small sweet yellow bell pepper, chopped small
  • 1 small onion, diced small
  • 1 stalk celery, chopped very small
  • 1 cup (4 oz) shredded mozzarella cheese
  • 2¼ cup mixture of shredded Parmesan and Asiago cheese
  • 1 garlic clove, finely grated
  • 1 tsp salt
  • 1 tsp any mix Italian seasoning
  • 1 tsp dried oregano flakes
  • 1 (8 count) package refrigerated biscuits
  • olive oil for brushing on crust
  1. Preheat oven to 375 degrees and place 8 ramekins (10 oz size) on a baking sheet.
  2. Put the sauce, vegetables, cheeses, garlic, and seasonings in a large bowl and toss together gently until well combined.
  3. Spoon this mixture evenly into the eight ramekins; set aside.
  4. Separate the biscuits into individuals and lay out onto a work surface sprinkled with a little flour. Roll out each one so they're flattened slightly larger than the ramekin top.
  5. Set dough over the ramekin and trim the edges if necessary so it only drapes over a little, then crimp up like you would a pie. Cut a couple slits in the top, then brush with the olive oil.
  6. Bake in preheated oven for 20 to 25 minutes or until crust browns nicely and inside filling is hot and veggies are tender.
  7. Makes 8 individual servings.

If you try this recipe, please share your thoughts in the comments section.  Thank you!

Hot Dog Casserole

My mother-in-law told me about a casserole she used to make in 40s – 50s.

It consisted of:

  • hot dogs
  • mixed vegetables
  • tomato sauce
  • potatoes

mixed and baked.

She no longer remembers the recipe as to how much –  just the ingredients.

(editor’s note:  Does anyone remember a similar recipe?  If so, how did you make it?)

From The Hillbilly Housewife:

I read through the responses we’ve gotten so far and the following seems to be the closest recipe. It uses ketchup instead of tomato sauce. Looks like a very kid-friendly recipe and I’m looking forward to trying it.

Recipe from Kerissa (see comments below)

1 lb. hot dogs, cut in 1 inch pieces.
1 Tbsp. onion, diced

Fry together until lightly browned. Mix together and add:

2 cups milk
1/2 tsp salt
1/4 cup flour
1/4 cup ketchup

Cook until slightly thickened. Add:
1 can corn
1/2 can peas

Put in casserole dish and top with mashed potatoes. Bakes at 375 degrees for 30 minutes.

Hot Dog Casserole

Easy Double Corn And Cheese Pasta Casserole

  • 1 can of corn (undrained),
  • 1 can cream corn,
  • 1 cup Pasta (I use the mini pasta’s),
  • 1 cup shredded cheese.

Combine all ingredients and put in microwave for 20 minutes.
The liquid in the corn cooks the pasta for you.

My brother got this recipe from his daughter-in-law’s family. I tried it and was impressed.

Italian Sausage Eggplant Lasagna In Grilled Packets

If you think lasagna can only be a huge meal that takes forever to prepare AND heats up the kitchen for hours, think again. This is a classic lasagna recipe, trimmed down to individual packets you can make right on your grill. All the flavor without the tedious process or the hot kitchen. Please give this recipe a try the next time you’re looking for something different to put on the grill. Be sure to share your thoughts, too.

  • 1 lb. Italian sausage, cut into thin circles
  • 1 small eggplant, cut into thin circles
  • 1 Tbsp olive oil
  • 1 ripe tomato, cut into circles
  • 1 tsp dried oregano
  • 1 lb. shredded mozzarella cheese
  • salt and pepper to taste

Set your grill to medium-high heat and preheat.
Lay out 4 sheets of heavy duty aluminum foil.
Divide the sausage evenly between the 4 pieces of foil.
Drizzle the olive oil over the eggplant pieces, tossing to coat well, then divide the pieces evenly on top of the sausage on the foil.
Top the eggplant with the tomato, then sprinkle with oregano, then top with the cheese.
Salt and pepper if desired.
Place on grill on indirect heat, close cover, and cook for 25 to 35 minutes, spinning packets at least once.
The time will vary depending on the heat of your grill.
Remove from grill and let stand for 3 to 5 minutes, then carefully open and serve.
Serves 4.

Summer CookingWhen the weather gets warmer, the last thing you want to do is stand over the stove, cooking a big meal. Not only is it hot in the kitchen, but the thought of eating a hot, heavy meal just doesn’t sound very appetizing.

That’s exactly why I put together this ebook –
Summer Cooking – Keeping It Cool

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In this ebook you’ll get lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling. Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today!

Thanksgiving Table Shepherd’s Pie

  • 4 cups cooked turkey, shredded
  • 3 cups cooked vegetables, anything you have leftover
  • 1 cup gravy
  • 4 cups leftover mashed potatoes
  • 1 egg
  • 1 Tbsp cream cheese; room temperature
  • salt and pepper to taste
  • 2 Tbsp butter or margarine, broken up
  • dash paprika

Preheat oven to 400 degrees and grease a large pie plate or casserole.
Heat turkey, vegetables, and gravy in a saucepan until warmed through, then turn into prepared dish.
Mix room temperature mashed potatoes with egg and cream cheese until smooth and well blended, add salt and pepper to taste, then mix again.
Spoon the potatoes over the ingredients in casserole, spreading to cover ingredients completely.
Stick pieces of butter all over the potatoes and sprinkle with paprika.
Bake at 400 degrees for 25 to 30 minutes until potatoes are browning and filling is bubbling hot.

Cheesy Broccoli Rice Casserole

This is a yummy casserole that’s fancy enough for the Holiday table, but simple enough to put together as a weekday side dish. It’s full of flavor and more importantly very cheesy. It’s been a big hit with any kid I’ve served … even those that usually refuse to eat their broccoli.

A few weeks ago I made this with a mix of broccoli and cauliflower and it turned out yummy as well.

Broccoli and Rice Casserole with Cheese
Prep time
Cook time
Total time
Serves: 4
  • 4 cups broccoli - cooked crisp tender
  • 4-6 bacon slices - cooked and crumbled
  • 1 lb Velveeta - diced
  • 4 cups cooked rice
  • 4 oz can mushrooms - drained and chopped
  • 1 can cream of mushroom soup
  • 1 cup milk
  • salt, pepper, garlic powder, and onion powder to taste
  1. Combine all ingredients and spoon into 9x13 casserole dish.
  2. Bake 350 F for 30 minutes.


Cheesy Broccoli and Rice CasseroleNote – if you don’t like mushrooms, leave out the mushrooms and replace the cream of mushroom soup with cream of broccoli, cream of potato, or even better, make your own cream of anything soup.

For a vegetarian version, leave out the bacon or replace it with some portabello mushrooms.