Snuggle up, friends—chilly evenings call for cozy comfort food, and these 20 flavorful chili casserole recipes are here to warm your soul. Whether you’re craving a quick weeknight dinner or a hearty weekend feast, this roundup has something for every home cook. Get ready to fill your kitchen with delicious aromas and your table with happy faces—let’s dive into these comforting creations!
Classic Beef and Bean Chili Casserole
Sometimes the best meals are the ones that simmer quietly while you go about your day, filling the kitchen with comforting aromas that promise warmth and satisfaction. This beef and bean chili casserole is exactly that kind of dish—hearty, familiar, and deeply nourishing, like a gentle hug on a cool evening. It’s the sort of recipe that asks for little but gives so much in return, perfect for those nights when you want something substantial without too much fuss.
Ingredients
– 1 pound of ground beef
– 1 medium yellow onion, chopped
– 2 cloves of garlic, minced
– 1 (15-ounce) can of kidney beans, drained and rinsed
– 1 (15-ounce) can of diced tomatoes
– 1 cup of beef broth
– 2 tablespoons of chili powder
– 1 teaspoon of ground cumin
– A couple of generous pinches of salt
– A splash of olive oil
– 2 cups of shredded cheddar cheese
– 1 (8.5-ounce) box of cornbread mix, plus the milk and egg it calls for
Instructions
1. Preheat your oven to 375°F.
2. Heat a splash of olive oil in a large, oven-safe skillet over medium heat until it shimmers.
3. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
4. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
5. Add the ground beef, breaking it up with a wooden spoon, and cook for 6–8 minutes until it’s fully browned and no pink remains.
6. Sprinkle in the chili powder, cumin, and a couple of generous pinches of salt, stirring to coat the beef evenly.
7. Pour in the diced tomatoes, kidney beans, and beef broth, then bring the mixture to a gentle simmer.
8. Let it simmer uncovered for 10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
9. While the chili simmers, prepare the cornbread batter according to the package directions, using the specified milk and egg.
10. Remove the skillet from the heat and stir in 1 cup of shredded cheddar cheese until it melts into the chili.
11. Pour the cornbread batter evenly over the top of the chili mixture in the skillet.
12. Sprinkle the remaining 1 cup of cheddar cheese over the cornbread batter.
13. Bake in the preheated oven for 20–25 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
14. Let the casserole rest for 5 minutes before serving to allow the layers to set.
What makes this casserole so special is the way the fluffy, slightly sweet cornbread soaks up the rich, savory chili beneath, creating a delightful contrast in every bite. The beans add a tender heartiness, while the melted cheese ties it all together with a gooey, comforting finish. Try serving it with a dollop of cool sour cream or a sprinkle of fresh cilantro to brighten up each spoonful.
Spicy Chicken Chili Cornbread Bake
When the autumn chill settles in and the light fades early, I find myself craving something that warms from the inside out, a dish that feels like a quiet, comforting embrace after a long day. This spicy chicken chili cornbread bake is exactly that kind of meal, a humble, one-pan wonder that fills the kitchen with the most wonderful, savory aroma.
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Two cloves of garlic, minced
– One pound of ground chicken
– A good sprinkle of chili powder, about two tablespoons
– A teaspoon of cumin
– A 15-ounce can of kidney beans, drained and rinsed
– A 15-ounce can of diced tomatoes, with their juices
– A cup of frozen corn
– A cup of shredded cheddar cheese
– A box of cornbread mix (the kind that needs an egg and a third of a cup of milk)
– One large egg
– A third of a cup of milk
Instructions
1. Preheat your oven to 375°F.
2. Heat a couple of tablespoons of olive oil in a large, oven-safe skillet over medium heat for about two minutes, until it shimmers. (Tip: Using an oven-safe skillet means one less dish to wash later.)
3. Add one large chopped yellow onion to the hot oil and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
4. Stir in two minced cloves of garlic and cook for one more minute, just until fragrant.
5. Add one pound of ground chicken to the skillet, breaking it up with a wooden spoon, and cook for 5-7 minutes until it is no longer pink.
6. Sprinkle in two tablespoons of chili powder and one teaspoon of cumin, stirring to coat the chicken and onions evenly.
7. Pour in one 15-ounce can of drained kidney beans, one 15-ounce can of diced tomatoes with their juices, and one cup of frozen corn, stirring everything to combine.
8. Let the chili mixture simmer gently for 10 minutes, allowing the flavors to meld together.
9. While the chili simmers, in a separate bowl, prepare the cornbread topping by whisking together the contents of one box of cornbread mix, one large egg, and a third of a cup of milk until just combined; a few lumps are okay. (Tip: Don’t overmix the cornbread batter, or it can become tough.)
10. Remove the skillet from the heat and sprinkle one cup of shredded cheddar cheese evenly over the chili layer.
11. Carefully spoon the cornbread batter over the cheesy chili layer, spreading it gently to cover the surface. (Tip: The batter will be thick; spreading it with a lightly wet spatula can help.)
12. Place the skillet in the preheated oven and bake for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Diving into this bake reveals a wonderful contrast of textures and flavors. The fluffy, slightly sweet cornbread gives way to a deeply savory, spicy, and cheesy chili beneath, with the beans and corn adding little bursts of texture. It’s fantastic served directly from the skillet with a dollop of cool sour cream on top to balance the heat, making for a simple, satisfying supper that soothes the soul.
Vegetarian Three-Bean Chili Casserole
A quiet evening like this makes me crave something that simmers slowly, filling the kitchen with warmth and comforting aromas. This vegetarian three-bean chili casserole is just that—a humble, hearty dish that feels like a gentle hug in a bowl, perfect for when you need to slow down and savor the simple things.
Ingredients
– a couple of tablespoons of olive oil
– one large yellow onion, chopped
– three cloves of garlic, minced
– one large bell pepper, diced
– a 15-ounce can of kidney beans, drained and rinsed
– a 15-ounce can of black beans, drained and rinsed
– a 15-ounce can of pinto beans, drained and rinsed
– a 28-ounce can of crushed tomatoes
– a couple of tablespoons of chili powder
– a teaspoon of ground cumin
– half a teaspoon of smoked paprika
– a cup of vegetable broth
– a cup of shredded cheddar cheese
– a cup of cornbread mix
– half a cup of milk
– one large egg
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking later.
2. Heat a couple of tablespoons of olive oil in a large oven-safe skillet over medium heat until it shimmers lightly.
3. Add one large chopped yellow onion and sauté for about 5 minutes, stirring occasionally, until it turns translucent and soft.
4. Stir in three minced cloves of garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Tip: If the garlic starts to brown too quickly, reduce the heat to avoid bitterness.
6. Add one large diced bell pepper and cook for another 4 minutes until it begins to soften.
7. Pour in a 28-ounce can of crushed tomatoes, stirring to combine with the vegetables.
8. Add a couple of tablespoons of chili powder, a teaspoon of ground cumin, and half a teaspoon of smoked paprika, mixing well to coat everything evenly.
9. Tip: Toasting the spices briefly in the pan before adding liquids can deepen their flavor.
10. Stir in a cup of vegetable broth, then add the drained and rinsed kidney beans, black beans, and pinto beans.
11. Bring the mixture to a gentle simmer and let it cook uncovered for 10 minutes, stirring occasionally, until slightly thickened.
12. While the chili simmers, in a separate bowl, whisk together a cup of cornbread mix, half a cup of milk, and one large egg until just combined; avoid overmixing to keep the topping tender.
13. Tip: For a fluffier cornbread topping, let the batter rest for 5 minutes before spreading.
14. Sprinkle a cup of shredded cheddar cheese evenly over the simmering chili in the skillet.
15. Carefully spoon the cornbread batter over the cheese layer, spreading it gently to cover the surface.
16. Transfer the skillet to the preheated oven and bake for 20–25 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
17. Remove the skillet from the oven and let it rest for 5 minutes before serving to allow the layers to set.
The cornbread topping bakes up golden and slightly crumbly, soaking up the smoky, bean-filled chili beneath for a cozy contrast. This casserole shines when served straight from the skillet with a dollop of cool sour cream or alongside a simple green salad for a balanced meal.
Cheesy Chili Mac and Cheese Casserole
Usually, I find myself craving something that feels like a warm hug on a chilly evening, something that bridges the gap between childhood comfort and grown-up flavor. This cheesy, hearty casserole is exactly that kind of dish, a quiet promise of satisfaction that simmers on the stovetop before baking into a golden, bubbling masterpiece.
Ingredients
– A box of elbow macaroni
– A pound of ground beef
– One medium yellow onion, finely chopped
– A couple of cloves of garlic, minced
– A 15-ounce can of tomato sauce
– A 15-ounce can of kidney beans, drained and rinsed
– A tablespoon of chili powder
– A teaspoon of ground cumin
– Two cups of shredded sharp cheddar cheese, divided
– A splash of milk
– A tablespoon of all-purpose flour
– A couple of tablespoons of butter
– A quarter teaspoon of salt
– A quarter teaspoon of black pepper
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil and cook the elbow macaroni for 7 minutes, until it is just al dente.
3. While the pasta cooks, heat a large skillet over medium-high heat and brown the ground beef, breaking it up with a spoon, for about 8-10 minutes until no pink remains.
4. Tip: Draining the excess fat from the beef after browning will prevent the final dish from being greasy.
5. Add the chopped onion to the skillet and cook for 5 minutes, until it becomes soft and translucent.
6. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
7. Add the tomato sauce, kidney beans, chili powder, and cumin, stirring to combine everything thoroughly.
8. Let the chili mixture simmer over low heat for 10 minutes to allow the flavors to meld.
9. In a separate saucepan, melt the butter over medium heat.
10. Whisk in the flour and cook for 1 minute to form a light roux.
11. Gradually whisk in the milk until the mixture is smooth and slightly thickened, about 3-4 minutes.
12. Tip: Whisking constantly while adding the milk prevents lumps from forming in your cheese sauce.
13. Remove the saucepan from the heat and stir in 1 1/2 cups of the shredded cheddar cheese until it is fully melted and the sauce is smooth.
14. Season the cheese sauce with the salt and black pepper.
15. Drain the cooked macaroni and return it to the large pot.
16. Pour the cheese sauce over the macaroni and stir until every piece is coated.
17. Gently fold the prepared chili mixture into the cheesy macaroni until just combined.
18. Transfer the entire mixture to a 9×13-inch baking dish and spread it into an even layer.
19. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
20. Tip: For an extra crispy, golden-brown top, bake the casserole on the middle rack of your oven.
21. Bake for 20-25 minutes, until the cheese on top is fully melted and the edges are bubbly.
22. Let the casserole rest for 5 minutes before serving to allow it to set.
Finally, this casserole emerges from the oven with a wonderfully creamy interior, where the tender pasta and hearty chili meld together, contrasted by that crisp, cheesy crust. For a fun twist, try serving individual portions in small, oven-safe bowls topped with a dollop of cool sour cream or a sprinkle of fresh chopped cilantro to cut through the richness.
Southwestern Chili and Rice Casserole
Evenings like this call for something warm and comforting, the kind of meal that fills the kitchen with earthy, spicy aromas and promises a quiet, satisfying dinner. This southwestern chili and rice casserole is just that—a humble, layered dish that feels like a cozy embrace after a long day.
Ingredients
– 1 cup of long-grain white rice
– a couple of tablespoons of olive oil
– one large yellow onion, chopped
– two cloves of garlic, minced
– one pound of ground beef
– a 15-ounce can of kidney beans, drained and rinsed
– a 15-ounce can of diced tomatoes
– a 4-ounce can of diced green chiles
– two teaspoons of chili powder
– one teaspoon of ground cumin
– half a teaspoon of smoked paprika
– a splash of water
– a cup of shredded cheddar cheese
– salt, to season
Instructions
1. Preheat your oven to 375°F.
2. Cook 1 cup of long-grain white rice according to package directions until tender, then set it aside. Tip: Fluff the rice with a fork after cooking to keep it light and separate.
3. Heat a couple of tablespoons of olive oil in a large skillet over medium heat.
4. Add one large chopped yellow onion and sauté for about 5 minutes, until it turns soft and translucent.
5. Stir in two minced garlic cloves and cook for 1 more minute, just until fragrant.
6. Add one pound of ground beef to the skillet, breaking it up with a spoon, and cook for 6–8 minutes until it’s browned and no longer pink.
7. Drain any excess fat from the skillet.
8. Mix in the drained and rinsed kidney beans, diced tomatoes, diced green chiles, two teaspoons of chili powder, one teaspoon of ground cumin, half a teaspoon of smoked paprika, and a splash of water.
9. Let the mixture simmer for 10 minutes over low heat, stirring occasionally, to let the flavors meld. Tip: Taste and add salt as needed here for a balanced base.
10. Spread the cooked rice evenly in a 9×13-inch baking dish.
11. Pour the chili mixture over the rice, spreading it into an even layer.
12. Sprinkle one cup of shredded cheddar cheese on top.
13. Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly with golden edges. Tip: For extra crispiness, broil for the last 2–3 minutes, watching closely to avoid burning.
14. Remove from the oven and let it rest for 5 minutes before serving. Knowing this casserole emerges with a creamy rice base and a hearty, spiced topping makes it a weeknight favorite. I love scooping it into bowls and topping it with a dollop of cool sour cream or fresh cilantro for a bright contrast to the rich, smoky flavors.
Slow Cooker Turkey Chili Casserole
Feeling the crisp autumn air settle in, I find myself craving something that simmers all afternoon, filling the kitchen with the kind of warmth that seeps into your bones. This slow cooker casserole is exactly that—a humble, forgiving dish that asks for little but gives so much comfort in return.
Ingredients
– A couple of pounds of ground turkey
– One large yellow onion, chopped
– A couple of cloves of garlic, minced
– One 15-ounce can of kidney beans, drained and rinsed
– One 15-ounce can of diced tomatoes
– A good splash of beef broth, about a cup
– A couple of tablespoons of tomato paste
– A generous tablespoon of chili powder
– A teaspoon of ground cumin
– A half teaspoon of smoked paprika
– A cup of shredded cheddar cheese
Instructions
1. Brown the ground turkey in a large skillet over medium-high heat for about 8-10 minutes, breaking it up with a spoon until no pink remains.
2. Add the chopped onion and minced garlic to the skillet, cooking for another 4-5 minutes until the onion is translucent and fragrant.
3. Transfer the turkey mixture to your slow cooker.
4. Tip: For deeper flavor, deglaze the skillet with a splash of the beef broth, scraping up any browned bits, and pour it into the slow cooker.
5. Add the drained kidney beans, diced tomatoes, remaining beef broth, tomato paste, chili powder, cumin, and smoked paprika to the slow cooker.
6. Stir everything together until well combined.
7. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
8. Tip: Resist lifting the lid during cooking to maintain steady heat and moisture.
9. About 30 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top.
10. Cover again and cook for the remaining 30 minutes until the cheese is melted and bubbly.
11. Tip: Let it sit for 10 minutes off the heat before serving to allow the flavors to settle and thicken slightly.
Velvety beans and tender turkey mingle in a richly spiced tomato broth, each spoonful offering a cozy embrace. The melted cheese forms a golden blanket that pulls away in satisfying strings. For a delightful twist, serve it over crispy tortilla chips or spoon it into hollowed-out bread bowls on a chilly evening.
Creamy White Chicken Chili Bake
Yawning autumn afternoons like this one always make me crave something warm and comforting, something that fills the kitchen with the kind of aroma that feels like a soft blanket. This creamy white chicken chili bake is exactly that—a cozy, one-pan wonder that comes together with little fuss but delivers so much rich, satisfying flavor. It’s the kind of dish that simmers quietly while you curl up with a book, making the whole house feel like home.
Ingredients
- A couple of boneless, skinless chicken breasts
- A glug of olive oil, about 2 tablespoons
- One yellow onion, finely chopped
- A couple of cloves of garlic, minced
- Two 15-ounce cans of cannellini beans, rinsed and drained
- One 4-ounce can of diced green chiles
- About 4 cups of chicken broth
- A cup of sour cream
- A cup of shredded Monterey Jack cheese
- A teaspoon of ground cumin
- Half a teaspoon of dried oregano
- A splash of lime juice, about a tablespoon
- Salt and freshly cracked black pepper, to your liking
- A handful of chopped fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F.
- Heat the olive oil in a large, oven-safe skillet over medium heat until it shimmers.
- Season the chicken breasts generously with salt and pepper on both sides.
- Place the chicken in the hot skillet and cook for 5–7 minutes per side, until golden brown and cooked through (the internal temperature should reach 165°F).
- Transfer the chicken to a plate and let it rest for 5 minutes before shredding it with two forks. Tip: Letting the chicken rest ensures it stays juicy.
- In the same skillet, add the chopped onion and cook for 4–5 minutes, until softened and translucent.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the cumin and dried oregano, toasting them for 30 seconds to deepen their flavor.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Stir in the rinsed cannellini beans, diced green chiles, and shredded chicken.
- Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld.
- Remove the skillet from the heat and stir in the sour cream and Monterey Jack cheese until fully incorporated and creamy. Tip: Take the skillet off the heat before adding the sour cream to prevent curdling.
- Drizzle in the lime juice and season with additional salt and pepper if needed.
- Transfer the skillet to the preheated oven and bake for 15–20 minutes, until the top is bubbly and lightly golden. Tip: For a crispier top, broil for the last 2–3 minutes, watching closely to avoid burning.
- Garnish with fresh cilantro before serving.
But what I love most is the way the creamy, velvety broth clings to the tender beans and chicken, with just a subtle kick from the green chiles that warms you from the inside out. It’s wonderful spooned over a bed of fluffy rice or scooped up with thick, crusty bread for dipping, making even the simplest weeknight feel a little special.
Tex-Mex Chili Tamale Casserole
Zigzagging through my recipe box this evening, I found myself drawn to this old favorite, a dish that feels like wrapping yourself in a warm blanket on a crisp autumn night. There’s something deeply comforting about the way the spices mingle and the cornbread topping puffs up golden brown. Maybe it’s the memories it holds, or maybe it’s just that perfect balance of hearty and homely.
Ingredients
– A couple of pounds of ground beef
– One large yellow onion, chopped
– Two cloves of garlic, minced
– One 15-ounce can of kidney beans, drained
– One 15-ounce can of diced tomatoes
– A good sprinkle of chili powder (about 2 tablespoons)
– A teaspoon of cumin
– A cup of cornmeal
– A cup of all-purpose flour
– A tablespoon of baking powder
– A pinch of salt
– One cup of milk
– One egg
– A quarter cup of vegetable oil
– A cup of shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Brown the ground beef in a large skillet over medium heat for about 8–10 minutes, until no pink remains.
3. Add the chopped onion and minced garlic to the skillet, cooking for another 5 minutes until the onion is soft and translucent.
4. Stir in the drained kidney beans, diced tomatoes, chili powder, and cumin, and let it simmer for 10 minutes to let the flavors meld. Tip: If the mixture seems too thick, add a splash of water to loosen it.
5. While the beef mixture simmers, whisk together the cornmeal, flour, baking powder, and salt in a medium bowl.
6. In a separate small bowl, beat the egg lightly, then mix in the milk and vegetable oil until combined.
7. Pour the wet ingredients into the dry cornmeal mixture, stirring just until no dry spots remain—be careful not to overmix. Tip: A few lumps in the batter are okay; overmixing can make the topping tough.
8. Spread the beef mixture evenly in a 9×13-inch baking dish.
9. Dollop the cornmeal batter over the beef mixture, then use a spatula to gently spread it into an even layer.
10. Sprinkle the shredded cheddar cheese evenly over the top.
11. Bake for 25–30 minutes, until the topping is golden brown and a toothpick inserted into the cornbread comes out clean. Tip: Let it rest for 5 minutes after baking so the layers set nicely.
Just imagine pulling this from the oven, the cheese bubbly and the cornbread fluffy. The texture is a wonderful contrast—creamy beans and savory beef beneath that slightly crumbly topping. For a fun twist, serve it with a dollop of cool sour cream or alongside a simple green salad to cut through the richness.
Black Bean and Sweet Potato Chili Casserole
Wandering through the crisp autumn afternoon, I found myself craving something that would warm both kitchen and soul, something that could simmer patiently while the world outside grew quiet. This black bean and sweet potato chili casserole emerged from that longing—a humble layering of earthy flavors that somehow feels like coming home. It’s the kind of dish that fills your space with the gentlest aromas, promising comfort without demanding perfection.
Ingredients
– A couple of large sweet potatoes, peeled and diced into ½-inch cubes
– 1 tablespoon of olive oil
– 1 medium yellow onion, finely chopped
– 2 cloves of garlic, minced
– 1 can (15 ounces) of black beans, rinsed and drained
– 1 can (14.5 ounces) of diced tomatoes
– 1 cup of vegetable broth
– 1 tablespoon of chili powder
– 1 teaspoon of ground cumin
– A pinch of salt
– A splash of lime juice
– ½ cup of shredded cheddar cheese
– A handful of fresh cilantro, chopped
Instructions
1. Preheat your oven to 375°F.
2. Toss the sweet potato cubes with olive oil and spread them in a single layer on a baking sheet.
3. Roast the sweet potatoes for 25 minutes, or until they are tender and lightly browned at the edges.
4. While the sweet potatoes roast, heat a tablespoon of olive oil in a large skillet over medium heat.
5. Sauté the chopped onion for 5–7 minutes, until it turns translucent and soft.
6. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
7. Add the black beans, diced tomatoes, vegetable broth, chili powder, cumin, and a pinch of salt to the skillet.
8. Simmer the mixture for 10 minutes, stirring occasionally, until it thickens slightly.
9. Tip: For deeper flavor, let the chili simmer uncovered—this helps concentrate the spices.
10. Gently fold in the roasted sweet potatoes and a splash of lime juice.
11. Transfer the mixture to a 9×13-inch baking dish and spread it evenly.
12. Sprinkle the shredded cheddar cheese over the top.
13. Bake the casserole for 15–20 minutes, until the cheese is fully melted and bubbly.
14. Tip: If you prefer a golden-brown cheese crust, switch to broil for the final 2–3 minutes, watching closely to prevent burning.
15. Remove the casserole from the oven and let it rest for 5 minutes before serving.
16. Tip: Resting allows the flavors to meld and makes serving cleaner.
17. Garnish with fresh cilantro just before serving. Maybe it’s the way the sweet potatoes soften into the spicy broth, or how the black beans hold their shape against the melt of cheese, but each bite feels both hearty and light. I love scooping it over a bed of quinoa or with thick slices of crusty bread for soaking up every last bit.
Hearty Sausage and Beef Chili Casserole
Mulling over the quiet evening, I found myself craving something deeply comforting, the kind of dish that fills the kitchen with warmth and the heart with contentment. This casserole, with its layers of savory meat and tender beans, is like a slow, gentle hug from the inside out, perfect for when the world outside grows cool and still.
Ingredients
– A glug of olive oil
– One yellow onion, chopped
– A couple of cloves of garlic, minced
– One pound of ground beef
– One pound of Italian sausage, casings removed
– A 15-ounce can of kidney beans, drained and rinsed
– A 15-ounce can of diced tomatoes
– A 15-ounce can of tomato sauce
– A couple of tablespoons of chili powder
– A teaspoon of ground cumin
– A splash of water
– Two cups of shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Heat a glug of olive oil in a large oven-safe skillet over medium heat until it shimmers.
3. Add the chopped yellow onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
4. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
5. Add the ground beef and Italian sausage to the skillet, breaking them up with a spoon, and cook for 8-10 minutes until no pink remains. Tip: If there’s excess grease, carefully spoon it out for a less greasy finish.
6. Stir in the drained kidney beans, diced tomatoes, tomato sauce, chili powder, and ground cumin until everything is well combined.
7. Add a splash of water to loosen the mixture, then bring it to a gentle simmer for 5 minutes to let the flavors meld.
8. Evenly sprinkle the shredded cheddar cheese over the top of the mixture in the skillet. Tip: For a golden, bubbly cheese crust, make sure the cheese covers the surface completely.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the cheese is fully melted and lightly browned around the edges. Tip: Let it rest for 5 minutes after baking to set the layers and make serving easier.
During those quiet moments, the casserole emerges rich and hearty, with the cheese forming a golden blanket over the savory blend. I love scooping it over a bed of fluffy rice or crumbling tortilla chips on top for a satisfying crunch that contrasts the tender beans and meat.
Green Chili and Cheese Enchilada Casserole
Often, as the evening light fades, I find myself craving something deeply comforting, something that wraps you in warmth from the inside out. This dish is just that—a layered embrace of familiar flavors, simple to put together yet profoundly satisfying. It’s the kind of meal that feels like a quiet, nourishing hug after a long day.
Ingredients
A couple of cups of shredded cooked chicken, about 12 corn tortillas, a 19-ounce can of mild green enchilada sauce, a generous cup of shredded Monterey Jack cheese, a half cup of sour cream, a splash of vegetable oil, and a small diced yellow onion.
Instructions
1. Preheat your oven to 375°F to ensure it’s perfectly heated for baking.
2. Warm a splash of vegetable oil in a skillet over medium heat for about 1 minute.
3. Sauté the diced yellow onion in the skillet for 5-7 minutes, until it turns soft and translucent.
4. Stir in the shredded cooked chicken and half of the green enchilada sauce, heating everything through for 3-4 minutes.
5. Remove the skillet from the heat and fold in the sour cream until the mixture is creamy and well-combined.
6. Spread a thin layer of the remaining green enchilada sauce on the bottom of a 9×13-inch baking dish.
7. Arrange 4 corn tortillas in a single layer over the sauce, slightly overlapping them to cover the dish.
8. Spoon half of the chicken mixture evenly over the tortillas.
9. Sprinkle a third of the shredded Monterey Jack cheese over the chicken layer.
10. Repeat the layers: tortillas, the remaining chicken mixture, and another third of the cheese.
11. Top with a final layer of tortillas and pour the rest of the enchilada sauce over them.
12. Sprinkle the remaining cheese evenly over the top.
13. Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
14. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and lightly golden.
15. Let the casserole rest for 10 minutes before serving to allow the layers to set.
Velvety and rich, each bite melts with the tangy kick of green chilies against the creamy, cheesy backdrop. The tortillas soften into a cohesive, almost pudding-like texture that holds the savory filling beautifully. Try serving it with a crisp side salad or a dollop of guacamole for a fresh contrast that makes the whole meal sing.
Red Lentil and Quinoa Chili Casserole
Gently, as the evening light softens outside my window, I find myself drawn to the kitchen, craving something warm and nourishing that fills the house with comforting aromas. This red lentil and quinoa chili casserole is my go-to for nights when I need both simplicity and depth, a dish that feels like a quiet conversation with myself. It’s forgiving, wholesome, and wraps you in warmth from the inside out.
Ingredients
– A glug of olive oil
– One yellow onion, diced small
– A couple of garlic cloves, minced
– One red bell pepper, chopped
– A cup of red lentils, rinsed
– A half cup of quinoa, rinsed well
– A 15-ounce can of diced tomatoes
– A 15-ounce can of black beans, drained and rinsed
– A 15-ounce can of kidney beans, drained and rinsed
– Two cups of vegetable broth
– A tablespoon of chili powder
– A teaspoon of ground cumin
– A splash of lime juice
– A sprinkle of salt
– A handful of shredded cheddar cheese
– A few fresh cilantro leaves for garnish
Instructions
1. Preheat your oven to 375°F.
2. Heat a glug of olive oil in a large oven-safe skillet over medium heat.
3. Add one diced yellow onion and sauté for about 5 minutes, until it turns translucent.
4. Stir in a couple of minced garlic cloves and cook for 1 minute, just until fragrant.
5. Tip in one chopped red bell pepper and cook for another 3 minutes, until it softens slightly.
6. Add a cup of rinsed red lentils and a half cup of rinsed quinoa to the skillet, stirring to coat them in the oil.
7. Pour in one 15-ounce can of diced tomatoes, one 15-ounce can of drained black beans, and one 15-ounce can of drained kidney beans.
8. Stir in two cups of vegetable broth, one tablespoon of chili powder, one teaspoon of ground cumin, and a sprinkle of salt.
9. Bring the mixture to a simmer, then cover the skillet and transfer it to the preheated oven.
10. Bake for 30 minutes, until the lentils and quinoa are tender and have absorbed most of the liquid.
11. Remove the skillet from the oven and stir in a splash of lime juice.
12. Top with a handful of shredded cheddar cheese and return to the oven for 5 minutes, just until the cheese melts.
13. Garnish with a few fresh cilantro leaves before serving.
Kindly, this casserole settles into a thick, hearty texture where the lentils melt softly against the chewy quinoa, while the beans add little bursts of firmness. The spices weave through it all with a gentle warmth, not too fiery, making it perfect for scooping up with tortilla chips or spooning over a baked potato. Leftovers taste even better the next day, as if the flavors have had time to whisper among themselves overnight.
Pork and Green Chili Layered Casserole
Just thinking about how some dishes feel like a warm embrace on a quiet evening… this layered casserole came to mind, with its comforting layers of pork and the gentle heat of green chilies, the kind of meal that makes the kitchen smell like home. It’s one of those recipes that simmers slowly, filling the house with anticipation, and today felt right for sharing it, almost like writing in a journal as the sun sets.
Ingredients
– 1 pound of ground pork
– 1 large onion, chopped small
– 2 cloves of garlic, minced fine
– 1 can (4 ounces) of diced green chilies
– 1 can (15 ounces) of black beans, rinsed well
– 1 cup of corn kernels (frozen works great)
– 1 can (10 ounces) of red enchilada sauce
– 1 cup of shredded Monterey Jack cheese
– 6 corn tortillas
– A splash of olive oil
– A pinch of salt and a couple of cracks of black pepper
Instructions
1. Preheat your oven to 350°F to get it ready for baking later.
2. Heat a splash of olive oil in a large skillet over medium heat until it shimmers lightly.
3. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
4. Stir in the minced garlic and cook for 1 minute more, just until fragrant to avoid burning.
5. Tip: If the garlic starts to brown too quickly, reduce the heat to prevent bitterness.
6. Add the ground pork to the skillet, breaking it up with a spoon, and cook for 8-10 minutes until no pink remains.
7. Drain any excess fat from the skillet for a lighter dish.
8. Stir in the diced green chilies, rinsed black beans, and corn kernels, mixing everything evenly.
9. Pour in the red enchilada sauce and let it simmer for 5 minutes, allowing the flavors to meld.
10. Season with a pinch of salt and a couple of cracks of black pepper, adjusting as needed.
11. Tip: Taste a small spoonful here to check the seasoning before layering.
12. Spread a thin layer of the pork mixture on the bottom of a 9×13 inch baking dish.
13. Arrange 3 corn tortillas over the mixture, overlapping slightly if needed.
14. Spoon half of the remaining pork mixture over the tortillas, spreading it evenly.
15. Sprinkle half of the shredded Monterey Jack cheese over the pork layer.
16. Repeat with another layer of 3 corn tortillas, the rest of the pork mixture, and the remaining cheese.
17. Cover the dish with foil and bake at 350°F for 20 minutes to heat through.
18. Remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly golden.
19. Tip: Let it rest for 5 minutes after baking to set the layers for easier slicing.
20. Finally, serve it warm, perhaps with a dollop of sour cream or a side of avocado slices.
From the first bite, the tender layers of tortilla give way to the savory pork, while the green chilies add a subtle warmth that lingers just enough. For a creative twist, try topping it with fresh cilantro or serving it alongside a crisp salad to balance the richness, making each forkful a cozy, satisfying experience.
Zucchini and Beef Chili Pasta Bake
Cradling a warm bowl of something hearty feels like a gentle exhale after a long day, and this cozy bake, with its tender zucchini and savory beef nestled in pasta, is exactly that kind of quiet comfort. It’s the sort of dish that fills the kitchen with a rich, inviting aroma, promising a simple, satisfying meal that comes together with little fuss. I love how the flavors deepen as it bakes, creating a meal that feels both nourishing and deeply comforting.
Ingredients
– A splash of olive oil
– One pound of ground beef
– One large yellow onion, chopped
– Two cloves of garlic, minced
– Two medium zucchinis, diced
– One 15-ounce can of diced tomatoes
– One 8-ounce can of tomato sauce
– A couple of tablespoons of chili powder
– A teaspoon of ground cumin
– Eight ounces of elbow macaroni
– Two cups of shredded cheddar cheese
– A half cup of beef broth
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the elbow macaroni to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking, then drain it well. Tip: Cook the pasta just until al dente so it doesn’t get mushy when baked.
4. While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat.
5. Add the ground beef and cook for 5–7 minutes, breaking it up with a spoon until it’s browned and no pink remains.
6. Stir in the chopped onion and minced garlic, and cook for another 4–5 minutes until the onion is soft and translucent.
7. Add the diced zucchinis and cook for 3–4 minutes until they start to soften slightly. Tip: Don’t overcook the zucchini here, as it will continue to soften in the oven.
8. Pour in the diced tomatoes, tomato sauce, beef broth, chili powder, and ground cumin, stirring to combine everything evenly.
9. Let the mixture simmer for 10 minutes over medium-low heat, stirring occasionally, until it thickens slightly.
10. Gently fold in the drained pasta until it’s fully coated with the sauce.
11. Transfer half of the pasta mixture to a greased 9×13-inch baking dish, spreading it into an even layer.
12. Sprinkle one cup of shredded cheddar cheese evenly over the first layer.
13. Spoon the remaining pasta mixture on top, followed by the last cup of cheese. Tip: Covering the top completely with cheese gives it a beautifully golden, bubbly finish.
14. Bake uncovered for 25–30 minutes, until the cheese is melted and the edges are bubbling.
15. Let it rest for 5 minutes before serving to allow the layers to set.
Perfectly golden and bubbling straight from the oven, this bake offers a wonderful contrast of textures—the tender zucchini and pasta soak up the spiced tomato sauce, while the beef adds a hearty richness. I love scooping it into shallow bowls and topping it with a dollop of cool sour cream or a sprinkle of fresh cilantro for a bright finish.
Chipotle Chili and Cornbread Casserole
Often, on these quiet autumn evenings, I find myself craving something that feels like a warm embrace from the inside out, a dish that simmers slowly and fills the kitchen with the kind of scent that makes time stand still.
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Two cloves of garlic, minced
– One pound of ground beef
– A 15-ounce can of kidney beans, drained and rinsed
– A 15-ounce can of diced tomatoes, with their juices
– A tablespoon of chipotle chili powder
– A teaspoon of ground cumin
– A half teaspoon of salt
– A cup of cornbread mix
– A third of a cup of milk
– One large egg
– A cup of shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Heat a couple of tablespoons of olive oil in a large, oven-safe skillet over medium heat until it shimmers.
3. Add one large chopped yellow onion and cook for about 5 minutes, until it turns soft and translucent.
4. Stir in two minced garlic cloves and cook for 1 more minute, just until fragrant.
5. Add one pound of ground beef, breaking it up with a spoon, and cook for 6–8 minutes until it’s fully browned and no pink remains.
6. Tip: If there’s excess grease, drain it off for a lighter chili.
7. Stir in one drained and rinsed 15-ounce can of kidney beans, one 15-ounce can of diced tomatoes with their juices, one tablespoon of chipotle chili powder, one teaspoon of ground cumin, and a half teaspoon of salt.
8. Let the chili simmer uncovered for 10 minutes, stirring occasionally, until it thickens slightly.
9. In a medium bowl, whisk together one cup of cornbread mix, one-third cup of milk, and one large egg until just combined; a few lumps are fine for tender cornbread.
10. Tip: Don’t overmix the batter to avoid a tough texture.
11. Pour the cornbread batter evenly over the chili in the skillet.
12. Sprinkle one cup of shredded cheddar cheese on top of the batter.
13. Bake at 375°F for 20–25 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
14. Tip: Let it rest for 5 minutes before serving so the layers set nicely.
Very much like a cozy blanket on a crisp day, this casserole emerges with a smoky, spicy chili base that gives way to a fluffy, cheesy cornbread topping. I love scooping it straight from the skillet into bowls, maybe with a dollop of cool sour cream to balance the heat, letting the textures mingle in every comforting bite.
Conclusion
Nothing beats curling up with a comforting chili casserole on a chilly evening. We hope this collection of 20 flavorful recipes inspires your next cozy meal. Give one a try, leave a comment with your favorite, and don’t forget to share these delicious ideas on Pinterest!
