Cheesy Buffalo Chicken Casserole with bold flavor and the perfect kick is made healthier with extra veggies and contains 23 grams of protein. So easy to make too!

We also love bite-sized buffalo chicken bites and buffalo chicken meatballs (coming soon!).

When I made a Big Mac casserole lighter with cauliflower rice it was a huge win! So for this buffalo chicken casserole, I mixed rice with cauliflower rice, packed in the veggies, and skipped the cream cheese.

Comfort food looks different for everyone, but for me, casseroles are where it’s at. I love taking those cozy classics and giving them a healthier spin!

Why You’ll Love This Recipe

• Healthy ingredients: Packed with lean chicken, fresh vegetables, and 23 grams of protein. Gluten free too!
• Easy to make: Saute the veggies, toss it all in a dish, and bake. Great for weeknights or meal prep.
• Home cooked comfort: This buffalo chicken casserole recipe is hearty and full of cheesy, tangy, spicy flavor.
• Crowd pleaser: Everyone will love it, whether it’s dinner with the family or a potluck.

Ingredients for Buffalo Chicken Casserole

Here’s all the healthy staples you’ll need for this dish.

• Cooked chicken: You’ll need 3 cups pre-cooked shredded chicken breasts. My go-to methods are crock pot shredded chicken and Instant Pot shredded chicken.
• Vegetables: I added onion, red peppers, carrots, and celery for texture, color, and nutrients.
• Rice: A combination of cauliflower rice, fresh or frozen, and white rice bulk up this casserole making it a hearty, healthy dinner.
• Mayo: For the homemade buffalo sauce, I used avocado oil mayo.
• Frank’s red hot sauce: Use whatever brand you like and tweak the amount to suit your spice tolerance.
• Chicken broth: I always use low sodium or my homemade chicken broth, if I have it. It adds flavor, moisture, and cooks the rice.
• Cheddar cheese: You want to use flavorful melty cheese like sharp cheddar cheese or Monterey Jack cheese.
• Oil and cooking spray: For frying and greasing the casserole dish.
• Toppings: We love ours garnished with green onion, avocado, and crumbled blue cheese.

How to Make Buffalo Chicken Casserole

Here’s a quick overview of how to assemble this simple casserole recipe.

Preheat the oven to 375 F and grease a 9×13 baking dish. Set it aside.

1. Saute the veggies: Heat oil in a skillet over medium heat. Cook onion and bell pepper for 5 minutes, then add carrots and celery and cook for 5 more minutes, stirring occasionally.
2. Combine ingredients: Add the cauliflower rice and cook until it’s warm. Pour it into the baking dish and add the chicken, rice, mayo, hot sauce, and chicken broth. Stir and level with spatula.
3. Bake: Sprinkle the cheese on top, cover tightly, and bake in the preheated oven until the rice is cooked, roughly 40 minutes.
4. Finish and serve: Let it sit for 5 minutes after taking it out of the oven. Top with green onion, avocado, and blue cheese crumbles. I sliced mine into 8 pieces, but you can cut them bigger or smaller based on your appetite. Add extra toppings like ranch, jalapeños, or more hot sauce, if you like!

Variations

• Rotisserie chicken: You can substitute rotisserie chicken but keep in mind it’s more salty. Make sure not to use the skin.
• Brown rice: For an even healthier option, use brown rice but it will take longer to cook. Check after 45 minutes, and you might need to add a bit more broth.
• Without cauliflower rice: Omit cauliflower and use 1.5 cups rice with 3 cups broth total.
• Mayo substitute: Mayo adds flavor and we don’t use that much. But you could use Greek yogurt instead, although it might separate. Or blend equal amount of cottage cheese and add but casserole will be less rich.

Serving Ideas

This cheesy buffalo chicken casserole works as a complete meal with plenty of protein and veggies. If you’d like to add something on the side, I’d recommend a helping of greens like air fryer broccoli or garlic green beans.

You could also whip up a cool and refreshing salad like a classic Caesar salad, mixed greens with avocado cilantro dressing, or a crunchy cucumber and tomato salad.

And don’t forget the toppings! Try adding extra avocado, jalapeños, crumbled bacon, chopped cilantro, a squeeze of fresh lime juice, or a drizzle of ranch dressing or Greek yogurt blue cheese dressing.

How to Store and Reheat

Store: Casseroles are perfect for leftovers! This one can be stored in an airtight container in the fridge for up to 5 days.

Freeze: You can also freeze leftovers in an airtight container for up to 3 months and thaw in the fridge overnight.

Reheat: I like to reheat this dish in a microwave in 45 seconds increments until warmed through.

FAQs

More Buffalo Chicken Recipes

• Buffalo chicken tacos
• Healthy buffalo chicken dip
• Instant Pot buffalo chicken dip
• Buffalo chicken chili
• Cucumber appetizers

More Lighter Casseroles to Try

• Chicken zucchini casserole
• Salsa fresca chicken bake

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Buffalo Chicken Casserole

Cheesy Buffalo Chicken Casserole with bold flavor and the perfect kick is made healthier with extra veggies and contains 23 grams of protein.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Resting Time 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 380kcal

Author Olena Osipov

Equipment

• Baking dish
• Ceramic skillet

Ingredients

• 2 large cooked chicken breasts shredded (3 cups)
• 1 large onion finely chopped
• 1 large red bell pepper diced
• 2 large carrots diced
• 4 large celery stalks diced
• 1 tablespoon oil for frying
• 16 ounces cauliflower rice fresh or frozen
• 1 cup white rice rinsed & drained
• 1/3 cup mayo I use avocado oil mayo
• 1/2 cup Frank’s red hot sauce
• 2 cups chicken broth low sodium
• 1 1/2 cups cheddar cheese shredded
• 1/4 cup green onion finely chopped
• Cooking spray I use Misto
• Blue cheese, green onion, avocado for garnish

US Customary – Metric

Instructions

• Preheat oven to 375 F and spray large 9×13 baking dish with cooking spray. Set aside.
• Preheat large skillet on medium heat and add oil. Add onion and bell pepper, cook for 5 minutes, stirring occasionally. Add carrots and celery, cook for another 5 minutes, stirring occasionally.
• Add cauliflower rice and cook until heated through. Transfer to prepared baking dish along with chicken, rice, mayo, hot sauce and chicken broth. Stir to combine and level with spatula.
• Sprinkle evenly with cheese, tightly cover and bake for 40 minutes or until rice is cooked.
• Remove from the oven and let stand for 5 minutes. Garnish with green onion, avocado and blue cheese crumbles. Cut into 8 slices and serve hot. You can add other toppings like healthy ranch, jalapenos and more hot sauce.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Serving: 1 slice | Calories: 380kcal | Carbohydrates: 28g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 713mg | Fiber: 3g | Sugar: 4g

The post Buffalo Chicken Casserole appeared first on iFoodReal.com.

Cottage Cheese Lasagna with layers of flavorful meat sauce, noodles and melted mozzarella cheese. This hearty dish is protein-packed, cheesy and budget friendly!

Have a household of lasagna fans? Try my zucchini lasagna, artichoke chicken lasagna roll ups and Instant Pot lasagna.

I love cottage cheese recipes if they taste good! We loved my cottage cheese pasta and cottage cheese mac and cheese, so I wanted to make a super easy lasagna with cottage cheese that tastes delicious and is lighter.

My secret is quality marinara sauce! This cottage cheese lasagna will satisfy all lasagna lovers and critics and is a breeze to make compared to any traditional lasagna recipe out there!

Why You’ll Love This Recipe

• Minimum ingredients: This recipe calls for 8 basic ingredients, most are probably already in your kitchen.
• Easy recipe: There are a few steps to making it but I assure you each one is practically effortless.
• Delicious: Cottage cheese has less fat and calories than ricotta cheese but does not sacrifice flavor. Instead, it adds extra tang and creaminess to the dish.

Ingredients for Lasagna with Cottage Cheese

• Lasagna noodles: Use your choice of a noodle. Regular, whole wheat, or brown rice pasta all work well.
• Ground beef: You’ll need more or less 1 pound of ground beef for the meat sauce. I use extra lean ground beef, so there’s less fat to drain.
• Marinara sauce: It has to be quality marinara sauce because the ingredient list for this lasagna recipe is short. I love Rao’s marinara or my homemade marinara! Another good brand is La San Marzano. Or use your favorite marinara sauce you trust is flavorful!
• Cottage cheese: Make sure to use full fat cottage cheese made with whole milk for the best flavor and creamier texture. Low fat cottage cheese will lead to a watery lasagna.
• Egg: 1 large egg acts as the binding agent for the cheese filling.
• Seasoning: I always make my own Italian seasoning, you can also use packaged seasoning. That’s all you need!
• Spinach: Frozen spinach works well for this recipe, make sure to thaw and squeeze it. Doesn’t have to be very dry, a bit of moisture is great to cook the lasagna.
• Mozzarella cheese: Freshly grated mozzarella cheese melts beautifully and adds rich flavor.
• Cooking spray: A light spray is needed to prevent sticking, I use Misto.

How to Make Lasagna with Cottage Cheese

• Make the meat sauce: Heat a large skillet on medium-high heat and cook ground beef for 10 minutes, breaking into small pieces. Drain any fat at the end. Add marinara sauce to the pan and bring to a boil, then let it simmer covered for 15 minutes.
• Combine cheese mixture: Meanwhile, add cottage cheese, egg, and Italian seasoning to a large mixing bowl and stir to combine. Set aside.
• Cook lasagna noodles: While sauce is cooking, boil noodles according to package instructions in salted water. Drain and carefully lay noodles flat on a baking sheet. Cover them with a towel and set aside.
• Finish prep: Preheat your oven to 375 F and spray a large 9×13 baking dish with cooking spray.

• Start layering: Cover the bottom of the greased baking dish with a bit of meat sauce. Next, layer 4 noodles lengthwise with edges overlapping. Then spread 1/3 of the meat sauce, 1/2 of the cottage cheese mixture, half the spinach, and 1 cup of shredded mozzarella cheese. Repeat this layer once more but without the mozzarella.
• Assemble top layer: Finish lasagna with remaining 4 noodles, 1/3 of meat sauce and 2 cups of mozzarella cheese. 
• Bake: If you have a silicone lid, spray it with cooking spray, if not spray aluminum foil and cover the dish. Bake for 25 minutes, then uncover and bake for an additional 20 minutes.
• Serve: After removing lasagna from oven, allow it to rest for 20 minutes while covered. Slice into 9 pieces with a sharp knife and serve using a flat, sturdy spatula.

Tips for Best Results

Here are my expert tips to make this homemade lasagna an absolute favorite main dish!

• Use only quality marinara sauce: To make this recipe easier, I opted for store-bought marinara over homemade. Make sure to choose a high-quality sauce to enhance the depth of flavor. I absolutely love Rao’s marinara!
• Salt the water for pasta: It infuses lasagna sheets with extra flavor we need in this recipe because we don’t use many ingredients. Work smarter, not harder!
• Bake it covered: Start baking with the lasagna covered to prevent it from drying out.
• Let it rest: Allow lasagna to set, so the noodles don’t slip and filling doesn’t create a mess when you cut it.
• Spray cover with oil: This tip helps avoid cheese from sticking to foil or silicone lid cover. You wouldn’t want to miss out on that delightful gooey goodness!

Serving Suggestion

I usually top my lasagna with fresh Parmesan cheese and parsley, then serve alongside a salad such as a simple lettuce salad or a healthy Caesar salad.

And, naturally, some crusty bread, high protein Greek yogurt bread or cottage cheese bread, or garlic bread is the perfect complement to complete the meal.

How to Store

Store: Transfer any leftovers to an airtight container and store in the refrigerator for up to 5 days.

Freeze: I recommend to freeze sliced lasagna for easy defrosting. You can freeze them individually or in a pack of 2 or 3. Cut cold lasagna into individual slices and place them in a large airtight container to leave enough room in between.

You can also freeze individual slices on a baking sheet separately and then once frozen transfer to an airtight container or Ziploc bag.

Make ahead: You can assemble and refrigerate lasagna covered for up to 2-3 days in advance. Before baking, bring it to room temperature for about an hour and then cook as per recipe.

You can also freeze uncooked cottage cheese lasagna for up to 3 months. Then thaw in the fridge overnight or on the counter for 5-6 hours and bake as per recipe.

FAQs

More Lasagna Recipes to Try

• Roasted red pepper lasagna
• Zucchini lasagna rolls
• Instant Pot lasagna soup
• Instant Pot white chicken lasagna soup

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Lasagna with Cottage Cheese

This Lasagna with cottage cheese, flavorful meat sauce and melted mozzarella cheese is lighter, protein packed and budget friendly.

Course Dinner

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Resting Time 20 minutes minutes

Total Time 2 hours hours

Servings 9 servings

Calories 425kcal

Author Olena Osipov

Equipment

• Baking dish
• Ceramic skillet
• Large pot

Ingredients

• 12 lasagna noodles regular, whole wheat or brown rice pasta
• 1 pound extra lean ground beef
• 42 ounces quality marinara sauce I love Rao's, I used 1.5 x 27 ounces jars
• 17 ounces cottage cheese full fat (1 tub)
• 1 large egg
• 2 teaspoons Italian seasoning
• 11 ounces frozen spinach thawed and squeezed (1 pack)
• 3 cups Mozzarella cheese full fat, divided
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Cook lasagna noodles as per package instructions in a large pot of salted water. Then drain and lay flat on a baking sheet. Cover with a towel to prevent from drying out and set aside.
• Preheat large skillet on medium-high heat and add ground beef. Cook for 10 minutes, constantly breaking into small pieces and stirring, and draining fat at the end. Add marinara sauce, bring to a boil, cover and simmer for 15 minutes.
• In a large bowl, add cottage cheese, egg and Italian seasoning. Stir to combine and set aside.
• Preheat oven to 375 degrees. Spray large 9×13 baking dish with cooking spray and spread a bit of meat sauce to cover the bottom. Layer 4 noodles lengthwise overlapping a bit. Then spread 1/3 of the meat sauce, 1/2 of the cottage cheese mixture, half of spinach and 1 cup of Mozzarella cheese. Repeat this layer one more time.
• Finish with remaining 4 noodles, 1/3 of meat sauce and 2 cups of cheese. Spray aluminum foil or silicone lid with cooking spray to prevent cheese from sticking to it. Bake covered for 25 minutes, then uncover and bake for 20 more minutes.
• Remove lasagna from the oven and let stand for 20 minutes while covered. Then using a sharp knife cut into 9 slices and serve using a flat sturdy spatula.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: Freeze individual slices in a container for up to 3 months. You can also freeze unbaked assembled lasagna! Assemble, tightly wrap with plastic, then few layers of foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions adding 10 minutes.

Nutrition

Serving: 1 slice | Calories: 425kcal | Carbohydrates: 39g | Protein: 34g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 809mg | Fiber: 4g | Sugar: 8g

The post Cottage Cheese Lasagna appeared first on iFoodReal.com.

The best thing about his slow cooker chicken enchilada casserole is that it’s still a one pot meal, but now you can throw everything in at the start of the day and let it do its thing. By dinnertime, it’s all ready to go with no sides needed!

I took inspiration from my chicken enchilada skillet, keeping all the same simple ingredients and threw in some baby spinach for a little extra color and nutrition. We even kept the classic toppings like fresh cilantro and sour cream too!

Why You’ll Love This Recipe

• Healthier: Packed with veggies like bell peppers, black beans, and even a handful of spinach for extra greens.
• One pot meal: The best part of slow cooker recipes, right?! Just toss it all in and let it do the work, no extra pots or piles of dishes.
• Flavorful: Chicken enchilada casserole made in a Crockpot doesn’t lack the delicious taste of its oven version at all!
• High protein: With chicken and black beans in the mix, it effortlessly packs 40 grams of protein in every serving.

Ingredients for Slow Cooker Chicken Enchilada Casserole

The ingredient list for this casserole recipe is super simple and totally customizable!

• Aromatic vegetables: I used chopped yellow onion and red bell pepper for a sweeter touch, but you can absolutely swap them for white onion and green bell peppers.
• Chicken breasts: You’ll need 3 large boneless skinless chicken breasts.
• Black beans: Use low sodium beans because enchilada sauce is high in sodium.
• Red enchilada sauce: You can use homemade enchilada sauce but I like store bought one because it’s easy!
• Corn tortillas: Use corn tortillas for the authentic taste and best texture.
• Baby spinach: Makes this casserole a true healthy dinner.
• Shredded cheese: Tex Mex and cheddar cheese are our favorites, but Monterey Jack cheese, a Mexican cheese blend, or Colby Jack would be just as delicious.
• Oil: Olive oil or avocado oil for sauteing the onion and peppers.
• Toppings: Totally optional, but you can’t go wrong with avocado, fresh cilantro, jalapeño, sour cream or yogurt, green onion, diced tomatoes, shredded lettuce, and a squeeze of lime juice.

How to Make Chicken Enchilada Casserole in Slow Cooker

• Sauté veggies: Heat a large skillet over medium heat, swirl in some oil, and add the onion and bell pepper. Pan fry for 3-4 minutes, stirring occasionally.
• Combine ingredients: In a large slow cooker, toss in the chicken breasts, sautéed onion and pepper, and black beans, then pour the enchilada sauce over everything. There’s no need to stir!
• Slow cook: Close the lid and cook on High heat for 3 hours or on Low heat for 5 hours.
• Shred and mix: Shred the chicken with 2 forks in the slow cooker, then add the tortilla strips and spinach. Stir gently.

• Add cheese: Sprinkle with cheese, and close the lid for 5 minutes to let the cheese melt.

Tips for Best Results

Here are some helpful tips for getting the best results.

• Buy ingredients of brands you like: I mean for the enchilada sauce, tortillas, and chicken breasts. It affects the taste a lot and how tender your meat will be. Also, be sure to buy low sodium or no salt black beans to keep the casserole from getting too salty.
• Don’t use flour tortillas: Using flour tortillas will make this casserole dish a bit doughy.
• For more protein: Add less tortillas and more beans.
• Don’t skip sauteing: Sauteing brings out the natural sweetness in the onion and peppers, adding an extra layer of flavor you don’t want to miss!
• Don’t open the lid during cooking: It lets the heat escape. Keeping it closed helps everything cook evenly and keeps the flavors locked in.

Variations

• Chicken thighs: Work great if you like dark meat, and you’ll get tender chicken all the time. Make sure to use boneless skinless chicken thighs.
• Corn tortilla chips: Instead of tortillas, yes it works and adds a nice crunch! Use about 3-4 cups.
• Use any ground meat: Swap chicken breasts for ground beef, pork, turkey, or chicken. Cook it up first, then decrease the slow cook time by half.
• Beef enchiladas: Replace the chicken with chuck beef or cubed stew meat.
• Green enchilada sauce: Made from green chilies for a slightly spicy enchilada casserole.
• Swap out the beans: Substitute black beans with pinto beans, skip the beans altogether and use canned corn, or go for a mix of both!
• Make it lower carb: Use 1 can of beans and less tortillas.

What to Serve It with?

This crock pot chicken enchilada casserole is a complete meal on its own packed with protein and loaded with veggies mixed right in.

But if you’re serving a crowd, you might want to add a little more on the side, like cilantro lime cauliflower rice, tortillas chips and Greek yogurt guacamole, Instant Pot refried beans, or a simple lettuce salad.

How to Store

Store: This easy casserole is perfect for leftovers! Just store it in an airtight container in the refrigerator and enjoy within 4 days.

Freeze: Let it cool, toss in an airtight container, and freeze for up to 3 months. When you’re ready, thaw in the fridge overnight and reheat in the microwave.

FAQs

More Enchilada Recipes to Try

• Low carb chicken enchiladas
• One pot enchiladas
• Healthy chicken enchiladas

More One Pot Slow Cooker Recipes

• Slow cooker chicken and rice
• Slow cooker chicken stew
• Slow cooker white chicken chili

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Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole is loaded with black beans, tortillas, and melty cheese. One pot meal with 40 grams of protein!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 6 servings

Calories 575kcal

Author Olena Osipov

Equipment

• Slow cooker
• Ceramic skillet

Ingredients

• 1 large onion coarsely chopped
• 1 large red bell pepper coarsely chopped
• 3 large boneless skinless chicken breasts
• 2 x 14 ounces cans low sodium black beans rinsed & drained
• 14 ounces red enchilada sauce
• 10 small corn tortillas coarsely chopped
• 3 cups baby spinach
• 2 cups cheddar or Tex mex cheese shredded
• 1 tablespoon oil for frying
• Avocado, cilantro, jalapeno, sour cream or yogurt for toppings (optional)

US Customary – Metric

Instructions

• Preheat large skillet on medium heat and swirl oil to coat. Add onion and bell pepper, saute for 3-4 minutes, stirring occasionally.
• In a large slow cooker, add chicken breasts, sauteed onion and pepper, black beans and enchilada sauce. No need to stir.
• Close the lid and cook on High heat for 3 hours or on Low heat for 5 hours.
• Shred chicken with 2 forks right in slow cooker, then add corn tortillas and spinach. Stir gently to combine and sprinkle with cheese. Close the lid and let sit for 5 minutes for cheese to melt.
• Garnish with your favorite toppings and serve warm by scooping with a spoon.

Notes

• Store: Refrigerate covered for up to 3 – 4 days.
• Freeze: Cool, transfer to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 575kcal | Carbohydrates: 37g | Protein: 40g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 745mg | Fiber: 9g | Sugar: 7g

The post Slow Cooker Chicken Enchilada Casserole appeared first on iFoodReal.com.

We also love this lighter buffalo chicken casserole!

I love a good burger! I don’t eat fast food, but I still love the taste so I made this Big Mac casserole that tastes just like a Big Mac minus the bun and the drive-thru. And yes, it’s healthy!

This is a foolproof recipe and here’s why. The first time I made it my kids loved it, however they mentioned they don’t love burgers. But the second time, once I perfected the recipe, particularly those perfectly seasoned and cooked golden crust potatoes, they were all over it!

I also added extra veggies and used a lighter sauce so it’s the healthiest Big Mac casserole recipe on the web!

Why You’ll Love This Recipe

• Easy to make: It’s a simple, hassle-free casserole recipe that doesn’t require much hands-on time.
• Hidden veggie boost: Adding a bag of cauliflower rice blends right in without anyone noticing.
• Signature taste: This casserole brings together all the layers, really capturing the flavors of the McDonald’s Big Mac!
• Lighter Big Mac Sauce: I swap out most of the mayo for Greek yogurt turning it into a healthy dinner that’s high in protein!

Ingredients for Big Mac Casserole

We create the perfect combo by layering the meat, veggies, cheese, and sauce with crispy potatoes instead of fries.

• Ground beef: I chose extra lean ground beef to keep the dish lighter and lower in fat. You can also use ground turkey or ground chicken for an even leaner option, check out the variations below.
• Onion: Use white onion if you can to capture the classic taste of a McDonald’s burger. If you don’t have white, red onions are the next best thing.
• Potatoes: I went with russet potatoes because they most resemble French fries. You can swap in sweet potatoes or golden potatoes.
• Cauliflower rice: I snuck in a bag of frozen cauliflower rice with the beef, onion and potatoes to bulk it up with extra veggies. You can also make your own cauliflower rice, if you’d like.
• Cheddar cheese: I recommend shredding cheese from the block for better melting, but pre-shredded cheese works too.
• Vegetables: Shredded lettuce, I like iceberg or Romaine lettuce, and chopped tomatoes.
• Dill pickles: A must-have for an authentic touch.
• Healthy Big Mac sauce: Plain Greek yogurt, mayonnaise, ketchup, mustard, and a splash of dill pickle juice.
• Spices: Salt, pepper, and Italian seasoning are divided to season both the meat and the potatoes.
• Avocado oil: For frying.

How to Make Big Mac Casserole

This recipe may look long, but the prep is super simple and you’ll be enjoying the healthiest Big Mac in just an hour!

Preheat your oven to 425 F and set a large 9×13 baking dish aside.

• Cook the ground beef: Heat a large non-stick skillet over medium heat and add the ground beef. Cook for about 5 minutes, stirring and breaking it into small pieces until it’s no longer pink. Stir in the Italian seasoning and salt, then saute for another 30 seconds. Transfer to the baking dish.
• Saute the onion: Add 1/2 tablespoon of oil and saute the onion for 2–3 minutes, stirring so they don’t burn. Then transfer them to the dish with the ground beef.
• Cook the potatoes: Return the skillet to medium heat and add remaining oil. Toss in the potatoes, Italian seasoning, salt, and pepper. Stir, cover, and cook for about 10 minutes until they’re semi-soft and golden brown.
• Combine and bake: Add the potatoes to the ground beef mixture, pour in the cauliflower rice, then stir to combine. Level it with a spatula, sprinkle with cheese, cover, and bake for 30 minutes.

• Make Big Mac sauce: While the casserole bakes, whisk together Greek yogurt, mayo, ketchup, mustard, and pickle juice in a bowl. Set aside.
• Finish and serve: Remove the casserole dish from the oven, drizzle with sauce, and top with lettuce, tomatoes, onions, and pickles. Enjoy!

Tips for Best Results

Here are my tops tips for the perfect Big Mac casserole!

• Don’t drain fat from ground beef: The excess grease adds true burger flavor, plus I didn’t find there was a lot of fat, just juices.
• Cut potatoes into small pieces: Potatoes take a long time to cook, so the smaller the chunks the quicker they will cook.
• Cook potatoes covered: Otherwise they won’t cook through.
• To save time: Use 2 skillets and cook the ground beef and potatoes at the same time. A bit more cleanup, but totally worth it when dinner’s on the table faster!
• Adjust Big Mac sauce to your taste: Big Mac sauce is literally a combination of all sauces and flavors you have on a burger, so add more or less of whatever you like to taste.

Variations

• Ground turkey or chicken: A lighter option than beef that still brings plenty of protein and flavor, but you’ll miss a bit of that classic Big Mac taste.
• Sweet potatoes: Keep the skin on for even more nutrients.
• Onion: I recommend to use white onion for the topping to resemble the Big Mac, but you can also use red onion. To saute with ground beef, you can use any color onion but generally I just like to grab a giant white onion and work with it.
• No mayo: If you use a higher fat percentage yogurt you can omit mayo altogether. I like a touch of mayo because it adds authenticity, but sauce will taste great any way.
• Relish in the sauce: You can add a bit of sweet pickle relish to the Big Mac sauce. I don’t usually buy relish or have it on hand so that’s why I didn’t, and I didn’t want to complicate the recipe.

How to Store

Store: Transfer any leftovers to an airtight container and store in the refrigerator. Our leftovers were gone the next day but they will keep for 3 days.

Freeze: Cook it fully, cool completely, and store in the freezer without toppings for up to 3 months. Thaw overnight in the fridge, reheat in the microwave or at 375 F for 10 minutes, then add toppings before serving.

FAQs

More Casserole Recipes to Try

• No boil pasta bake
• Ground turkey pasta bake
• Salmon sushi bake
• Salsa Fresca chicken bake
• Ground turkey quinoa casserole

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Healthy Big Mac Casserole

Big Mac Casserole with layers of seasoned beef, potatoes, veggies, gooey cheese, and Greek yogurt Big Mac sauce. All your favorite burger flavors in this 28 grams protein-packed dinner!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 394kcal

Author Olena Osipov

Equipment

• Baking dish
• Ceramic skillet
• Ground meat masher

Ingredients

For the Ground Beef:

• 1 pound ground beef extra lean
• 2 teaspoons Italian seasoning
• 1/4 tsp salt

For the Potatoes:

• 1 large white onion finely chopped
• 1.5 pounds potatoes diced
• 2 teaspoons Italian seasoning
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons avocado oil for frying

For the Casserole:

• 12 ounces bag cauliflower rice frozen
• 1 cup cheddar cheese shredded
• 3 cups iceberg or Romaine lettuce shredded
• 2 large tomatoes chopped
• 5 baby dill pickles sliced
• 1/2 white or red onion chopped

For the Big Mac Sauce:

• 1/2 cup Greek yogurt
• 2 tablespoons mayo
• 3 tablespoons ketchup
• 1 tablespoon mustard
• 1 tablespoon dill pickle juice

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and get large 9×13 baking dish ready.
• Preheat large non-stick skillet on medium heat and add ground beef. Cook until no longer pink, about 5 minutes, constantly stirring and breaking into small pieces. Add Italian seasoning and salt, saute for 30 more seconds. Transfer to previously prepared baking dish.
• Return skillet to medium heat and add 1/2 tablespoon of oil. Add onion and saute for 2-3 minutes, stirring occasionally. Transfer to the dish with ground beef.
• Return skillet to medium heat and add 1 tablespoon of oil. Add potatoes, Italian seasoning, salt and pepper. Stir, cover and cook for about 10 minutes or until semi soft and some are golden brown, stirring occasionally.
• Then transfer to the baking dish with ground beef and onion, add cauliflower rice and stir to combine. Level with spatula, sprinkle with cheese, cover and bake for 30 minutes.
• While casserole is baking, make Big Mac sauce by whisking in a medium bowl Greek yogurt, mayo, ketchup, mustard and dill pickle juice. Set aside.
• Remove casserole from the oven, drizzle with the sauce and top with lettuce, tomatoes, white onion and pickles. Serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 3 days.
• Freeze: Fully cook, cool completely and freeze without the toppings in an airtight container for up to 3 months. Thaw in a fridge overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes. Then add toppings before serving.

Nutrition

Calories: 394kcal | Carbohydrates: 34g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 717mg | Fiber: 7g | Sugar: 8g

The post Big Mac Casserole appeared first on iFoodReal.com.

We are a Ukrainian-Russian household, so cabbage for dinner makes a frequent appearance at our table. Instant Pot cabbage rolls and grandma’s borscht recipe, adults and kids love them all!

I think you are going to love these unstuffed cabbage rolls! As much as the old fashioned cabbage rolls are worth the wait, sometimes we just don’t have the time or energy for “holubtsi”.

I was born and raised in Ukraine, and I never do roll cabbage rolls. Instead, I like to chop cabbage into coarse square chunks and cook with rice and meat in flavorful tomato sauce in one pot. And grandma did the same on busy days. Otherwise, she rolled the rolls before going to work. Can you imagine?!

Ingredients for Unstuffed Cabbage Rolls

How to Make Unstuffed Cabbage Rolls

Start by chopping garlic, onion and cabbage before you begin to cook. Peel and mince the garlic, chop the onion not too finely, and peel a few outer leaves from the cabbage and chop into big chunks.

Time to saute it all. Preheat a deep non-stick pan or a 5-6 quart Dutch oven. I absolutely love my Lodge dutch oven and cook most one pot meals in it. Food doesn’t burn and cooks evenly!

Swirl oil to coat and add onion and garlic, stirring occasionally. Then add ground meat, uncooked brown rice, dried oregano and thyme, salt and pepper. Continue cooking, breaking the meat into pieces.

Sauteing rice now cuts back its cook time. If you are using white rice, the cook time will be approximately 30 minutes. For pre-cooked brown rice, use 3 cups of cooked rice, reduce the liquids to 1 cup and cut the cooking time to 30 minutes.

Now it’s time to add the broth, tomato sauce, vinegar, maple syrup, and cabbage. Stir well to combine and bring to a boil.

Once boiling, cover, reduce heat, and cook on low for about an hour. As tempting as it might be to open the lid to check on it! Not until it’s completely done.

Tips for Best Results

• If your rice is a bit firm at the end: If rice is not cooked by the end, add 1/4 cup water, cover, and cook for another 5-10 minutes.
• To feed smaller crowd: When I say this recipe feeds a hungry crowd, I mean it! It yields close to 14 cups of food. If you don’t need that much, cut the recipe in half and keep the same cook time.
• Use heavy duty pot: Otherwise you risk cabbage rolls burning on the bottom. 
• Don’t open the lid: Cooking time will lengthen because steam releases.

Variations

• More protein: Feel free to add an extra 1 pound of ground turkey. Also ground beef, chicken or pork work great!
• Sauerkraut: You can replace some of fresh cabbage with sauerkraut but cut salt in half and then season to taste after, if necessary.
• White rice: Cooking time will be around 30 minutes.
• Cooked brown rice: Use 3 cups cooked brown rice, reduce liquids to 1 cup and cook for 30 minutes.

How We Serve Them in Ukraine

At home, we serve unstuffed cabbage rolls as a meal on its own. It is a true one pot meal. Serve warm almost hot, with a generous dollop of yogurt or sour cream for the most authentic flavor.

Add a lot of chopped fresh dill and freshly cracked ground pepper. A slice of a rye bread or whole grain toast is a must to sop up the sauces, juices and bit of meat and rice at the bottom of the plate. So good!

You can add hot sauce on top if you feel like things spicy.

If you would like a true Ukrainian side salad for this dish, make lettuce salad or cucumber and tomato salad.

How to Store

Store: You’ll have leftovers for days! Enjoy up for 4 days later, being kept in the fridge in an airtight container. This dish actually gets better with time.

Freeze: Once fully cooked, freeze in an airtight container for up to 3 months. If you have a ton leftover, might be wise to freeze individually and only take out what you need.

Reheat: Thaw in the refrigerator overnight and reheat in the microwave. You can also use the pot with a splash of water or broth to simmer while covered for 10 minutes.

FAQs

More Cabbage Recipes to Try

• Cabbage stir fry
• Russian cabbage soup
• Braised cabbage and apples
• Instant Pot cabbage soup

Print

Ukrainian Unstuffed Cabbage Rolls

Grandma's Unstuffed Cabbage Rolls with ground meat, rice and cabbage cooked in savory tomato sauce. This one pot meal is is perfect for busy weeknights!

Course Casserole

Cuisine Ukrainian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 352kcal

Author Olena Osipov

Equipment

• Dutch oven
• Measuring tools
• Measuring cups

Ingredients

• 1 large onion chopped
• 4 garlic cloves minced
• 1 tbsp oil
• 1 lb ground turkey extra lean
• 1 cup brown rice uncooked
• 3 lbs cabbage coarsely chopped
• 28 oz can tomato sauce low sodium
• 14 oz can diced tomatoes low sodium
• 2 cups water or any low sodium stock
• 1 tbsp oregano dried
• 1 tsp thyme dried
• 1 tbsp vinegar
• 1 tbsp honey or maple syrup
• 1 tsp salt
• Ground black pepper to taste
• 3 bay leaves
• Fresh dill, parsley, green onions and yogurt/sour cream for serving

US Customary – Metric

Instructions

• Preheat large and very deep non-stick skillet or 5-6 quart Dutch oven on medium-high heat and swirl oil to coat. Add onion and garlic; cook for 5 minutes, stirring occasionally.
• Add turkey, rice, oregano, thyme, salt and pepper; cook for 10 more minutes, breaking into small pieces and stirring often.
• Add broth, tomato sauce, diced tomatoes, vinegar, maple syrup, cabbage, bay leaves and stir well. Bring to a boil, cover, reduce heat to low and cook for 60-70 minutes. Do not open!
• After check if rice is cooked and if not (mine was) add 1/4 cup water, cover and cook for another 5 – 10 minutes.
• Serve warm topped with Greek yogurt and herbs.

Video

Notes

• Store: Refrigerate in an airtight container for up to 4 days.
• Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.

Nutrition

Serving: 2.25cups | Calories: 352kcal | Carbohydrates: 52g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 715mg | Fiber: 10g | Sugar: 16g

The post Unstuffed Cabbage Rolls appeared first on iFoodReal.com.

Craving more easy pasta recipes? This ground turkey pasta bake and one pot spaghetti are winners.

I’m totally smitten with this no boil pasta bake recipe. It’s a casserole that doubles as a one pot meal, magic!

I never thought it would work to cook dry pasta right in the oven but it does! The trick is to add the right amount of liquid and tightly cover the dish. Then you set it in the oven and walk away. It’s the perfect no-fuss cooking style!

Why You’ll Love This Recipe

• Easy weeknight dinner: Minimal prep, no constant stirring or checking, and easy clean-up.
• High in protein and lighter: Each serving has 39 grams of protein to keep you full without the use of heavy cream or milk.
• Versatile recipe: Use any short pasta, your go-to marinara sauce, switch up the protein, or throw in some veggies.
• A total crowd-pleaser: Who can say no to a warm, cheesy casserole that’s also a healthy dinner? It’s a win-win!

Ingredients for No Boil Pasta Bake

This easy pasta bake needs just 4 main ingredients, water, and any optional garnishes you like.

• Ground turkey: I love using lean ground turkey, but you can swap it out for any ground meat like ground chicken, beef, or pork.
• Pasta: Short pasta works best for this recipe, and you can even go gluten-free if you prefer. I used farfalle, but fusilli, rotini, and penne also hold up well in the oven.
• Marinara sauce: Use your favorite store-bought or homemade marinara. I’ve been hooked on Rao’s marinara sauce for a while now!
• Shredded cheese: Go with havarti for creaminess, gouda for a smoky touch, or white cheddar for a sharp kick.
• Water: You’ll need 27 ounces of cold water to cook the pasta. I used my empty Rao’s jar to measure it easily.
• Cooking spray: To prevent sticking, I use Misto.
• Garnish (optional): It’s optional, but I always top my pasta with fresh parsley. Fresh basil is great too, and if you want, a sprinkle of Parmesan cheese takes it to the next level.

How to Make No Boil Pasta Bake

No cook pasta bake is legit easy! No waiting for water to boil, just 4 simple steps to deliciousness. If you’ve got leftover cooked protein, you can cut it down even more.

Spray the bottom and sides of a 9×13 baking dish with cooking spray, set it aside, and preheat the oven to 400 F.

• Cook ground meat: Heat a large non-stick skillet and cook the ground turkey, breaking it into small pieces as it browns. Set aside. You can also skip this step or use any other cooked protein you like.
• Assemble the dish: Add pasta, marinara sauce, water, and cooked meat to the baking dish. Stir and level with a spatula, then sprinkle with cheese. Cover with parchment paper then tightly seal with crisscrossed foil. Do not let that steam escape!
• Bake and check: Bake for 30 minutes, then check that the pasta in the center is al dente. It’s OK if the pasta on the sides is a bit firmer.

• Rest and broil: Take it out of the oven and let it sit covered for 10-15 minutes. Don’t skip this part! If you want, you can broil it after that for a bit of extra crispiness.

Tips for Best Results

After testing 3 times, here are my top tips for the best results!

• Use quality marinara sauce: The last thing you want is a bland pasta bake. A good sauce adds rich, balanced flavors without any extra work. My readers know I love Rao’s for exactly that reason.
• Spray the baking dish: You don’t need much, but it helps prevent the pasta from sticking to the sides.
• Cover it very tightly: Don’t use a silicone lid because it doesn’t seal tight enough to trap the steam, tinfoil is a must! I also like to lay a piece of parchment paper under the foil, then double wrap in foil to prevent chemicals leaching into the food.
• Cook gluten-free pasta for less time: Check around the 20-25 minute mark. Gluten-free pasta tends to cook faster, and cooking for less time helps prevent it from becoming mushy.
• Ovens vary: After baking, check a noodle to see if it’s al dente. If it’s still undercooked, pop it back in the oven for a few more minutes. If you know your oven runs hot, I’d suggest checking a bit before the 30-minute mark.
• Let it rest before serving: This allows the pasta to soak up any extra liquid, finish cooking, thicken the sauce and blend the flavors. It also cools down a bit, so it’s easier to serve and enjoy.

Variations

• Make it vegetarian: Simply omit the meat and make as is, or see next point below.
• Bulk it up with veggies: Saute your veggies first and add them before baking to ensure they’re fully cooked. Try sliced mushrooms, bell peppers, zucchini, onion, or spinach.
• Pick other protein: Besides ground meat, you can add cooked or raw sausage cut into cubes.
• Use different pasta sauce: Go with your favorite red sauce like tomato, vodka, pizza, or roasted red pepper sauce. Or switch it up with alfredo sauce for a rich, creamy twist.
• To add cooked chicken: Toss in shredded or diced Instant Pot chicken breast, baked chicken breast, or rotisserie chicken.
• Add meatballs: You can either use chopped meatballs like these healthy turkey meatballs, chicken meatballs or add mini meatballs.
• Add greens: Saute or steam kale or swiss chard and mix it in before baking. Or add fresh spinach or arugula on top, they’ll wilt down and blend nicely with the pasta.
• Add cottage cheese: To add an extra protein boost, mix in cottage cheese. For a more classic lasagna version, add ricotta cheese. Just mix it into the sauce before baking.

Serving Suggestions

A bowl of this no boil pasta bake is a meal in itself. But if you’re up for a little extra, why not add a side dish or two?

A Caesar salad or butter lettuce salad and garlic bread would be perfect. Or if not garlic bread, a slice of cottage cheese bread to soak up the sauce.

If you’ve got veggies to use up pair it with Instant Pot steamed vegetables, Parmesan roasted brussels sprouts, or roasted asparagus.

How to Store

Store: Transfer the leftovers to an airtight container and store them in the refrigerator for 3 days. You’ll have healthy, ready-to-go lunches for the next few days.

Reheat: Warm it up in the microwave or on the stove with a splash of water or broth until hot.

Freeze: I’m not a fan of freezing pasta because it can get a bit mushy, but you can totally do it if you want. Just pop it in an airtight container and it’ll keep for up to 3 months.

FAQs

More Easy Pasta Recipes to Try

• Easy spaghetti recipe
• Cottage cheese alfredo
• Instant Pot lasagna
• Ground turkey and broccoli pasta
• Healthy chicken broccoli casserole
• Healthy hamburger helper

Print

No Boil Pasta Bake

No Boil Pasta Bake is made with 5 ingredients, in one dish and no pre-cooking pasta is necessary. Easy weeknight dinner with 39 grams of protein!

Course Casserole

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 526kcal

Author Olena Osipov

Equipment

• Baking dish
• Ground meat masher

Ingredients

• 1 pound ground turkey
• 16 ounces pasta
• 27 ounces marinara sauce I love Rao’s
• 27 ounces jar of cold water
• 2 cups havarti, gouda or white cheddar cheese shredded
• Cooking spray I use Misto
• Parsley finely chopped, for garnish (optional)

US Customary – Metric

Instructions

• Preheat oven to 400 F and spray bottom and sides of large 9×13 baking dish with cooking spray. Set aside.
• Preheat large non-stick skillet and add ground turkey. Saute, stirring often and breaking into small pieces. Set aside. You can also omit it or use any other favorite cooked protein.
• To the baking dish add pasta, marinara sauce, water and cooked ground turkey. Stir and level with spatula, then sprinkle with cheese. Cover with a smaller piece of parchment paper to avoid foil touching food, then tightly wrap a few sheets of foil criss cross. Steam shouldn't escape!
• Bake for 30 minutes. Check for doneness – pasta in the center should be al dente. If pasta on the sides is a bit firm, that's fine.
• Remove from the oven and let stand covered for 10-15 minutes. Don't skip! Now you can broil it if you wish.
• Serve hot with favorite side salad and garlic bread.

Video

Notes

• Store: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat in a microwave or on the stove with a bit of water or broth until heated through.
• Freeze: I do not love to freeze pasta because it changes texture but you can, if you wish. Freeze in an airtight container for up to 3 months.

Nutrition

Calories: 526kcal | Carbohydrates: 64g | Protein: 39g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 710mg | Fiber: 4g | Sugar: 7g

The post No Boil Pasta Bake appeared first on iFoodReal.com.

Other chicken and rice recipes we love are this slow cooker chicken and rice and Instant Pot chicken and rice.

Using brown rice, omitting canned soup, and using yogurt makes this a delicious yet healthy chicken and rice casserole that the whole family will enjoy!

This recipe has actually been one of the healthy casseroles I’ve been making for years. However, initially, it involved searing the chicken in one pan, cooking the rice in another, and then combining them in a separate dish to bake in the oven. I was giving myself extra work (and dishes!) for no reason!

Now, I re-tested this one pot meal in 2024 and it uses minimal effort for maximum flavor!

Why You Will Love This Recipe

• No condensed soup: Unlike many chicken and rice casserole recipes, this healthy version contains no canned soup to avoid excess salt and preservatives.
• One pot meal: This casserole comes together in a single Dutch oven. Fewer dishes, less cleanup, happy me and you!
• It’s delicious: When combined with the creamy sauce, chicken, and cheese, even veggie-skeptics will find it hard to find fault with this healthy casserole recipe.
• It’s wholesome: It offers everything you need – lean protein, fiber, and complex carbohydrates.  
• Quick prep: This recipe requires under 20 minutes of hands-on prep and then is ready to go in the oven.
• Serve year round: It’s comforting and hearty enough for winter, yet light enough to enjoy year round.

Ingredients for Healthy Chicken and Rice Casserole

This recipe requires just 10 simple ingredients, most of which are likely already in your kitchen.

• Chicken: Use boneless skinless chicken breasts or chicken thighs. Chicken breast tends to to be more dry than chicken thighs, though use what you have.
• Rice: I like to use brown basmati, jasmine or long grain rice as the rice grains are a little more tough and remain as individual grains even after baking. Short grain rice will come out more mushy although still delicious. I haven’t tried this casserole with wild rice or white rice, so I’m not sure it would work well.
• Broth: Use low sodium vegetable broth, chicken broth or Instant Pot chicken broth. I used organic low sodium bouillon cubes to prepare vegetable broth.
• Oil: I used avocado oil, but any neutral cooking oil will work.
• Broccoli: Fresh broccoli cut into smaller pieces. However, you could also use frozen broccoli (add at the end).
• Yogurt: Use 2% and higher fat yogurt for the best results. Avoid skim yogurt as it lacks flavor.
• Cheese: Use marble cheese or any hard shredded cheese like cheddar, Parmesan, colby jack, etc.  
• Spices: This casserole uses a combination of dried oregano (Italian seasoning would be even better), garlic powder, salt, and pepper.
• Green onion: For garnish.

How to Make Healthy Chicken and Rice Casserole

• Preheat large Dutch oven: First, preheat the oven to 400 F. Then on the stovetop preheat the Dutch oven over medium-high heat with a bit of oil.
• Sear the chicken: Add the raw chicken,oregano or Italian seasoning, garlic powder, salt and pepper. Cook for 5 minutes, stirring occasionally.
• Add the rice and veggies: Add the rice and stock to the pan and stir, bringing to a boil. Then, add the broccoli over the top (do not stir), cover, and bake in the oven for 40 minutes.

• Add the “sauce”: Remove pot from the oven, add the yogurt, chopped green onion, and stir well. Then sprinkle cheese over the top, cover and let stand for 5 minutes to allow cheese to melt.

Tips for Best Results

• Using the right pot: I use this Lodge Dutch oven and I love it. Cast iron Dutch oven cooks food evenly and retains heat better than other baking dishes. It also helps you make simple one pot meals from stovetop to oven.
• If you don’t have Dutch oven: A ceramic or glass baking dish could work. Though I imagine it would need longer to cook and a little more broth. I recommend cooking everything in the skillet, then transferring it to a baking dish. Make sure to wrap tightly with several layers of foil, and add an extra 10 minutes of baking time, and it may need more.
• To avoid mushy rice: Use only brown rice, and only varieties like jasmine, basmati or long grain rice.
• Cooking the broccoli your way: When baking the recipe as written, the broccoli will come out very soft. If you prefer broccoli with a little crunch, then add the broccoli florets at the same time as the yogurt.
• Using pre-cooked chicken: To save on prep time further, you can swap out the raw chicken for chicken leftovers. I recommend shredded chicken cooked in Instant Pot, baked chicken breast, or Instant Pot chicken breast. I would not reduce the baking time because brown rice needs time to cook, but you can skip sauteing the chicken.

Variations

Below are a few optional seasoning variations for this healthy chicken and rice casserole.  

• Mayonnaise: You can add 2-3 tablespoons of mayonnaise for extra creaminess at the end.
• Mustard: Just 1-2 tablespoons of Dijon mustard is enough to add an extra dimension of flavor.
• Cream cheese: Like the mayonnaise, using just a little cream cheese can enhance the creaminess without adding too much fat to the dish.
• Other vegetables: There are several vegetables you can add to this healthy casserole recipe. These include sauteed mushrooms with chicken, peas, spinach, cauliflower, finely chopped carrots, celery, green beans, etc.
• Seasonings: Feel free to experiment with the dried herbs. You could also experiment with seasonings like Cajun seasoning or curry powder.

Serving Recommendations

This casserole is a hearty enough meal on its own. However, you could enjoy it alongside some cottage cheese bread or Greek yogurt bread, or a leafy green salad.

You could also serve this with additional veggie sides like sauteed zucchini, garlic green beans, baked asparagus, or roasted cauliflower.

How to Store and Reheat

Store: Allow the chicken broccoli rice casserole to cool, then store leftovers in an airtight container in the fridge for up to 3 days.

Freeze: Cool completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.   

Reheat: You can reheat smaller portions in the microwave or the oven at 375 F for 10 minutes or until warmed through. After reheating, you might want to add a bit more yogurt to bring back extra creaminess. Sprinkle fresh herbs too, as they always add another layer of flavor.

FAQs

More Healthy Rice Recipes to Try

• Healthy chicken broccoli casserole
• Turkey pasta bake
• Healthy Mexican casserole
• Mexican chicken and rice
• Skillet enchiladas
• Cilantro lime chicken rice skillet
• Healthy chicken wild rice soup

Print

Healthy Chicken and Rice Casserole

Healthy chicken and rice casserole recipe with just 10 simple ingredients, with no canned soup in sight and made in one pot.

Course Casserole

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Resting Time 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 378kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 pound raw boneless skinless chicken breasts or chicken thighs cubed
• 2 tablespoons oil for frying
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano or Italian seasoning (I recommend)
• 1 teaspoon salt
• Ground black pepper to taste
• 2 cups long grain, basmati or jasmine brown rice rinsed and drained
• 4 1/2 cups chicken or vegetable broth low sodium
• 8 cups fresh broccoli florets chopped (8 cups)
• 1 cup plain yogurt fat 2%+
• 1/4 cup green onion finely chopped
• 1 cup marble or cheddar cheese shredded

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Preheat large dutch oven on medium-high heat and swirl oil to coat.
• Add raw chicken, garlic powder, oregano, salt, pepper and cook for 5 minutes, stirring occasionally.
• Add rice and broth, stir and bring to a boil. Lay broccoli on top and do not stir, cover and bake in the oven for 40 minutes. You can also add broccoli after baking for a crunchy broccoli.
• Remove from the oven, add yogurt and green onion, stir. Sprinkle cheese on top, cover and let stand for 5 minutes until cheese has melted. Serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 3 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in a fridge overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.
• Type of brown rice: Brown jasmine or basmati rice grains stay separated once cooked. Long grain brown rice is just as good taste wise. Short grain rice will yield in more mushy casserole but still delicious.
• Dutch oven: Cooks food evenly and I highly recommend to use it to make this recipe.

Nutrition

Calories: 378kcal | Carbohydrates: 45g | Protein: 23g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 491mg | Fiber: 4g | Sugar: 3g

The post Healthy Chicken and Rice Casserole Recipe appeared first on iFoodReal.com.

Ground Turkey Pasta Bake is a family friendly casserole made with ground turkey, pasta, kale, and a light sprinkling of bubbly melty cheese. This is an easy restaurant-quality
dinner made with kitchen staples!

We also love this ground turkey and broccoli pasta, Big Mac casserole and healthy hamburger helper!

This ground turkey pasta bake is an updated version of my tried and true, kid-friendly casserole recipe. I originally posted this recipe back in 2017, and it has been a reader favorite since then!

As I am more experienced cook now, with just a few tweaks and this comfort food dish has become even more amazing! Layers of flavors that pair so well with a salad and a glass of red wine!

Why You’ll Love This Recipe

• A quick weeknight meal: This turkey pasta bake comes together in under 1 hour and prep is very easy despite a longer list of ingredients.
• Wholesome and delicious: It smells amazing and will have everyone running to the table. It’s also full of whole foods and nutrient-dense ingredients!
• It’s freezer-friendly: This means you can make an entire casserole and freeze it for later or share it with a neighbor!
• Kids love it: I mean, who wouldn’t love pasta baked in all of that meaty, cheesy, saucy, goodness?! Another must-try is this Tuscan chicken pasta.
• Flexible recipe: Swap out ingredients or omit some completely. Make this dish suitable to your tastes and adjust any seasonings.
• Cost-effective: It’s a great way to serve your family on a budget! It’s casual enough for a weeknight meal but also great for serving guests without breaking the bank.

Ingredients for Ground Turkey Pasta Bake

This pasta recipe consists of simple ingredients. Don’t let the long list discourage you!

• Pasta: White pasta, whole wheat pasta, or gluten-free pasta works. Use whichever pasta shapes you like, but medium-sized pasta works best like fusilli, rotini, or penne. Spaghetti won’t work as well. Whole grain pasta is a healthier choice as it has more fiber and nutrients than white pasta does.
• Ground turkey: Ground turkey meat, chicken, beef, or pork would be OK. I prefer to use lean ground turkey.
• Greens: I use kale which is a nutritional powerhouse full of fiber, iron, and antioxidants. I can see how this ground turkey recipe would be a perfect candidate for adding in that spinach that’s on the verge of going bad in your fridge. Frozen is fine too.
• Tomato sauce: I am using plain low sodium tomato sauce from a can. If yours is not low sodium, add less salt.
• Cheese: Mozzarella cheese is what I use, but you can go ahead and use your favorite. I recommend shredding your own as it melts better than the pre-shredded packaged stuff.
• Onion, garlic, dried herbs: Aromatics and herbs add flavour without adding too many calories. Oregano, rosemary, basil, red pepper flakes, salt, pepper is all you need. See FAQs on how to substitute fresh herbs.
• Sweetener: Any natural sweetener will work. Honey or maple syrup are my go-to, along with balsamic vinegar. It helps to reduce the acidity of the tomatoes.

How to Make Ground Turkey Pasta Bake

Here is a quick overview of how to make this turkey pasta bake. Cook pasta, make meat sauce, combine and bake. That’s it!

• Cook pasta to al dente in a pot as per package directions, but undercooking by 4 minutes. The pasta will continue to cook while it’s baking in the oven, so undercooking it a bit will help to avoid overcooked, mushy pasta. Reserve 1 cup of pasta water.

• Cook veggies and turkey: Saute the onion and garlic for 2 – 3 minutes. Add oregano, rosemary, basil, a pinch of red pepper flakes, salt, and pepper. Cook for 30 seconds, stirring a few times. Add the ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally.
• Make meat sauce: Add the tomato sauce, honey, balsamic vinegar, and pasta water. Stir, bring to a boil, and simmer for 2 minutes. Add kale and stir to combine. Now, add cooked pasta and stir to combine even more. Leafy greens wilt in residual heat and they don’t need much time to cook.

• Combine pasta with meat sauce: This is why cooking everything in a large skillet makes life easier. It’s a lot! Transfer half of the mixture to the baking dish, sprinkle with 3/4 cup cheese, add remaining mixture and sprinkle with remaining 1 1/4 cups cheese.
• Bake the casserole: Cover with foil and bake for 20 minutes.

Optional Add-In’s and Variations

• Use jarred marinara sauce with its own seasonings to allow for a bit more convenience and aid in cutting down on the ingredients list. We love Rao’s marinara for store-bought sauce!
• Leftover sauce: Homemade meat sauce or homemade marinara sauce could be used instead!
• Swap the mozzarella for a sharp cheddar cheese or use a bit of both.
• Omit red pepper flakes to reduce heat.
• Add more veggies like broccoli, zucchini, bell peppers, mushrooms, or carrots. Swap the vegetables to adapt this ground turkey pasta bake to your family’s taste!

Serving Recommendations

Let the casserole sit covered for about 10 minutes after baking. It is a general rule with all bakes, to allow flavors to marry each other.

Serve hot garnished with parsley, if desired. It serves 6 people very generously and 8 people with a side of a Caesar salad.

Here are simple and quick side dishes that will go well with it:

• Avocado salad
• Lemon kale salad
• Beets with goat cheese

How to Store and Reheat

Freeze leftovers: Bake first, allow it to cool and then transfer it to a plastic or glass airtight container. Freeze for up to 3 months.

Freeze unbaked: Assemble the bake, wrap it tightly with a layer of plastic, and then a layer of aluminum foil on top. When you’re ready to eat, allow it to thaw on a counter for 30 minutes to prevent the dish from shattering in the oven. Bake from frozen, increasing the baking time by 15 – 20 minutes.

So convenient! I remember when I was pregnant, I stocked my freezer with healthy freezer meals, and they helped a lot once the baby arrived. This is the genius about freezer-friendly casseroles. They also come in handy for preparing to help sick loved ones, an elderly neighbor, or a last-minute dish for a potluck!

Reheat: Best would be in a microwave to prevent casserole from drying out.

How to Make Ahead

If you don’t want to freeze the casserole you can assemble and refrigerate it for up to 24 hours before baking. Don’t forget to cover it with plastic wrap while it’s in the fridge. Remove the wrap and then bake as per recipe.

FAQs

More Pasta and Turkey Recipes

• No boil pasta bake
• Ground turkey spaghetti squash casserole
• One pot turkey tetrazzini
• Ground turkey quinoa casserole
• Easy spaghetti recipe

Print

Ground Turkey Pasta Bake

Ground Turkey Pasta Bake is a family friendly casserole made with ground turkey, pasta, kale, and a light sprinkling of bubbly melty cheese.

Course Casserole

Cuisine North American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 348kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Measuring tools
• Baking dish

Ingredients

• 1 pound ground turkey extra lean
• 3 cups whole wheat penne or fusilli pasta uncooked (10 ounces)
• 4 – 5 cups kale stems removed & chopped
• 1 large onion finely chopped
• 4 large garlic cloves minced
• 1 tablespoon olive oil extra virgin
• 1 tablespoon oregano dried
• 1 teaspoon rosemary dried
• 1 teaspoon basil dried
• Pinch of red pepper flakes
• 1/2 teaspoon salt
• Ground black pepper to taste
• 28 ounces tomato sauce low sodium
• 1 tablespoon honey or maple syrup
• 1 tablespoon balsamic vinegar
• 1 cup pasta water
• 2 cups mozzarella cheese shredded & divided (6 ounces)
• 1/3 cup Italian parsley chopped
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Cook pasta al dente as per package instructions, undercooking by 4 minutes. Drain, reserving 1 cup of pasta water, and set aside. Preheat oven to 350 degrees F and spray 9 x 13 baking dish with cooking spray.
• In the meanwhile, preheat large skillet on medium heat and add olive oil. Add onion and garlic, sauté for 2 – 3 minutes, stirring occasionally. Add oregano, rosemary, basil, pinch of red pepper flakes, salt and pepper. Cook for 30 seconds, stirring a few times. Add ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally.
• Add tomato sauce, honey, balsamic vinegar and pasta water. Stir, bring to a boil and simmer for 2 minutes. Add kale and stir to combine.
• Now add cooked pasta and stir to combine more.
• Transfer half of the mixture in previously prepared baking dish and sprinkle with 1 cup cheese. Add remaining pasta meat mixture and sprinkle with remaining 1 cup cheese. Cover with foil and bake for 20 minutes.
• Remove from the oven, let stand for 10 minutes, garnish with parsley and serve hot. With a glass of red wine. OMG, so good!

Video

Notes

• Store: Refrigerate in an airtight container for up to 3 days. Reheat in microwave.
• Make ahead: If you don’t want to freeze, assemble and refrigerate casserole for up to 24 hours. Don’t forget to cover with plastic wrap and then bake as per recipe.
• Freeze leftovers: Bake, cool and transfer to plastic or glass airtight containers. Freeze for up to 3 months.
• Freeze unbaked: Assemble the casserole, wrap tightly with plastic and aluminum foil on top. When ready to eat, warm up on a counter for 30 minutes to prevent dish from shattering in the oven. Bake from frozen increasing baking time by 15 – 20 minutes.
• More protein: You can use 2 pounds of ground turkey to up the protein. Also ground chicken works or ground beef.
• Greens: Spinach can be substituted for kale.
• Pasta: White, whole wheat or gluten free pasta works. You want pasta to be short and with crevices to scoop up the sauce.
• Sodium content: Reduce sodium if using regular and not low sodium tomato sauce.

Nutrition

Calories: 348kcal | Carbohydrates: 39g | Protein: 28g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 489mg | Fiber: 5g | Sugar: 6g

The post Ground Turkey Pasta Bake appeared first on iFoodReal.com.

This veggie loaded buffalo chicken casserole is another of our favorites.

Salsa fresca chicken bake is tender baked chicken with basically pico de gallo but chopped more coarsely. It’s so good, I’ve already made it 3 times! And the juices are so delicious, I could eat them by the spoonful.

Our favorite way to serve this dish is with spaghetti! It’s like an instant calorie free sauce! Honestly, it deserves a VIP spot in your lineup of spring and summer chicken recipes.

Why You’ll Love This Recipe

• Bold flavors: Fresh ingredients create a zesty topping that seeps into the chicken.
• Quick prep: Chop, layer, and into the oven in 20 minutes!
• High in protein: High protein recipes are trending all over social media and this one delivers 31 grams per serving.
• Versatile: Pick your spice level and serving style, this casserole shines for hectic nights or impressing guests.

Ingredients for Salsa Fresca Chicken Bake

The ingredient list for chicken with fresh salsa looks long, but it’s simple and mostly made up of basic staples.

• Chicken: Use boneless skinless chicken breasts cut into cubes.
• Seasonings: I season the chicken with an easy combo of extra virgin olive oil, garlic powder, salt, pepper, and low sodium taco seasoning.
• Tomatoes: For the best salsa sauce for chicken, use fresh, in-season tomatoes. I prefer tomatoes on the vine, beefsteak, or Roma tomatoes.
• Jalapenos: I seeded and chopped 4 jalapenos which gave us the perfect level of spice. See below for variations on heat level or substitutions.
• Onion: You can use red or white onion. I prefer red onion for a pop of color and slightly milder taste.
• Fresh cilantro: Adds that traditional Mexican flavor.
• Garlic: Fresh garlic cloves are essential for the best flavor and aroma.
• Lime juice: Adds a tangy, refreshing taste. Make sure to use fresh limes and not bottled lime juice.
• Shredded cheese: I sprinkled with mozzarella cheese but it is more stringy. Next time I would like to try white cheddar or Monterey jack.

How to Make Salsa Fresca Chicken Bake

It takes just 4 steps and less than an hour to make this chicken bake. There is a detailed recipe card below.

• Prep: Get ready by preheating your oven to 400 F, then spray a large baking dish with cooking spray.
• Season chicken: Place the chicken in the baking dish then pour in the oil, taco seasoning, garlic powder, salt, and pepper. Use a spoon to mix it all together until the chicken is evenly coated. Spread it out evenly in the dish, then set it aside.
• Make the salsa: In a separate bowl, mix together the tomatoes, jalapenos, onion, cilantro, garlic, and lime juice. Place salsa fresca over the chicken and smooth it out with a spoon. Finish it off with a sprinkle of cheese.
• Bake: Bake uncovered for 30 minutes. Once done, take it out, garnish with chopped cilantro, and serve it with your favorite side dish.

Tips for Best Results

Here are some handy tips to make your salsa fresca chicken bake recipe a breeze!

• Chop veggies coarsely: This keeps them nice and chunky, spreading all the flavors evenly.
• Bake uncovered: Leaving it uncovered lets those bold flavors really pop as it bakes.
• Embrace the juices: Casseroles of this type release lots of flavorful liquid that’s just too good to miss. See serving suggestions below.
• Make it ahead: Refrigerate chicken with spices, salsa fresca, and shredded cheese in separate bowls for up to 48 hours. Assemble and bake. It might come out even more flavorful due to marinating.

Variations

• Using chicken thighs: Cut boneless skinless chicken thighs into bite-sized pieces, and the recipe stays the same.
• Using whole chicken breasts: Use boneless skinless chicken breasts, assemble the casserole the same way, and bake for approximately the same time. Make sure the thickest part of the chicken reaches 165 F with an internal read thermometer.
• Make it more spicy: For a spicier salsa simply leave the jalapeno seeds in.
• Instead of jalapenos: If you prefer a milder taste, use poblanos or green bell peppers instead.
• If not a fan of cilantro: If it’s not your thing, you can omit it.

Serving

I love serving salsa fresca chicken over a bed of spaghetti but it would also be delicious with a side of fluffy basmati rice. Add a fresh salad or another small side to soak up the juices and you’ve got a complete meal that’ll be a hit every time!

• Salad: Stick with the Mexican theme by pairing it with a Mexican bean salad or Mexican street corn salad. Or, try a fresh avocado corn salad.
• Bread: Fluffy almond flour cornbread.
• Beans: Instant Pot black beans or Instant Pot refried beans.
• Low carb: Instead of noodles or rice go for cilantro lime cauliflower rice or cheesy cauliflower steaks.

How to Store and Reheat

Store: Keep leftovers in an airtight container and in the refrigerator for 3-4 days.

Reheat: Depending on the amount, you can reheat the chicken bake by covering it with foil and baking at 350 F, microwaving for 2-3 minutes, or heating in a skillet over medium-low heat.

Freeze: I usually do not recommend to freeze heavy veggie dishes like this one but since veggies are quite baked already we can do that. Store in an airtight container and freeze for up to a month.

More Chicken Bake Recipes to Try

• Chicken zucchini casserole
• Low carb chicken enchiladas
• Baked chicken and peppers

Print

Salsa Fresca Chicken Bake

Salsa Fresca Chicken Bake takes 20 minutes of prep and has 31 grams of protein! It's flavorful, high protein dinner the whole family will love!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 253kcal

Author Olena Osipov

Equipment

• Baking dish

Ingredients

For Chicken:

• 2 pounds boneless skinless chicken breasts cut into 1.5 inch pieces
• 1 tablespoon olive oil extra virgin
• 1 teaspoon taco seasoning low sodium
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper

For Salsa Fresca:

• 3 tomatoes coarsely chopped
• 1 cup (4) jalapeños seeded and chopped
• 1 cup red or white onion coarsely chopped
• 1 small bunch cilantro finely chopped (leave some for topping)
• 4 garlic cloves minced
• 1 lime juice of

For Casserole:

• 2 cup mozzarella or white cheddar cheese shredded
• Cooking spray I use Misto

Instructions

• Preheat oven to 400 F and spray baking dish with cooking spray.
• To the baking dish, add chicken, oil, taco seasoning, garlic powder, salt and pepper. Using a large spoon, stir to combine and flatten in a single layer. Set aside.
• In another medium bowl, add tomatoes, jalapenos, onion, cilantro, garlic and lime juice. Mix well and place on top of chicken, leveling with a spoon. Sprinkle with cheese.
• Bake uncovered for 30 minutes. Remove from the oven, sprinkle with cilantro and serve with your favorite side dish.

Notes

Store: Keep leftovers in an airtight container and in the refrigerator for 3-4 days.

Freeze: Store in an airtight container and freeze for up to 1 month.

Nutrition

Calories: 253kcal | Carbohydrates: 6g | Protein: 31g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 533mg | Fiber: 1g | Sugar: 3g

The post Salsa Fresca Chicken Bake appeared first on iFoodReal.com.

This Salmon Sushi Bake is layered with rice, roasted seaweed, marinated salmon, and a variety of toppings. Easy way to enjoy classic sushi flavor with just 20 minutes of prep!

We also love these hot honey salmon bites!

Sushi bake has taken the internet and social media by storm. I made this very simplified version and my family went crazy for it! Alex and the boys keep claiming it tastes like a poke bowl and totally satisfies the sushi craving.

I can tell you it’s so easy to put together, it’s one of my favorite healthy casseroles ever! So simple and delicious!

Why You’ll Love This Recipe

• Cozy delight: Delicious blend of flavors, warmth in every bite, and familiarity of a sushi roll all baked together.
• Easy to make: This baked salmon sushi recipe is incredibly easy to make with no intricate rolling techniques, perfect for all skill levels.
• Crave-worthy: Tested and approved by my loved ones making it a go-to choice for a healthy dinner.
• Flexibility: Customize your choice of rice, spice level, and toppings.

Ingredients for Salmon Sushi Bake

This salmon sushi bake breaks down into layers of rice, salmon, sauce, and toppings. Here’s what you’ll need:

• Rice: You can use any rice but I wrote this recipe for the most common long grain white rice (I make mine in Instant Pot). I also tried it with Instant Pot basmati rice, it needs to be a bit overcooked, so it softens and sticks together. Sushi rice or short grain rice would be great too!
• Salmon: I used wild coho salmon caught during our fishing trips. Feel free to use any boneless salmon filets, and you can keep the skin on for health benefits or remove it before slicing.
• Thai sweet chili sauce: Makes salmon flavorful and this dish super quick. I do not like overcooked salmon mixed with cream cheese in this recipe.
• Mayo: I used regular mayo but you can also use Japanese Kewpie mayo.
• Sriracha: Adds heat and a hint of garlic to the spicy mayo sauce.
• Soy sauce: Mixed with mayo and hot sauce to impart a savory umami taste. Use tamari or coconut aminos as a gluten-free option.
• Maple syrup: Provides a touch of sweetness to the spicy sauce.
• Seasoning: Salt to taste.
• Japanese BBQ sauce: Bachan’s sauce is to die for but if you cannot find it eel sauce, unagi sauce or teriyaki sauce will work.
• Roasted seaweed sheets: I cut 5 nori sheets to mix into the casserole. Feel free to use more for scooping up the baked salmon mixture.
• Sesame seeds: Not pictured but included as a garnish to add a nutty and toasty flavor.
• Other toppings: I added thawed edamame beans, chopped cucumber, and green onion. See more ideas below!

How to Make Salmon Sushi Bake

Here’s a quick step-by-step overview of how to make this simple salmon sushi bake recipe.

You’ll also find a full recipe card below.

Start by preheating your oven to 400 F then coat a large 9×13 baking dish with cooking spray.

• Cook rice: Cook 2 cups of rice either on the stovetop or, like I prefer, in the Instant Pot. Add rice, water, and a pinch of salt then pressure cook on High pressure for 5 minutes and allow for complete or 10 minutes of Natural Release. We’re aiming for soft and sticky rice that really sticks together.
• Marinate salmon: Meanwhile, take a big bowl and toss in the salmon, Thai sweet chili sauce, and salt. Give it a stir then set aside to marinate.
• Make spicy mayo sauce: While the salmon is marinating mix mayo, sriracha, soy sauce, and maple syrup in a medium bowl. Set it aside.
• Assemble and bake: In the casserole dish, spread the rice evenly and press it down to pack it. Add a single layer of roasted seaweed and the marinated salmon. Bake for 15 minutes, then broil until it’s golden brown on top.

• Add toppings: Take the sushi bake out of the oven and drizzle with spicy mayo. Top it off with edamame, cucumber, green onion, and sprinkle with sesame seeds. Finish it up with a nice drizzle of Japanese BBQ sauce.
• Serve: Cut each slice with a spatula and serve hot.

Tips for Best Results

Here are some helpful tips to make sure this salmon sushi bake becomes a favorite at your place, just like it is online.

• Rice should be soft: You want it almost a bit overcooked, so it’s mushy and sticks together in a single layer. It’s easier to serve it this way. So if cooking on the stove add extra water and cook time. I have included Instant Pot instructions on how to do that.
• Don’t overcook the salmon: You don’t want the fish to be dry. That’s why we bake it for a short amount of time and then broil the tops with chili sauce for a caramelized finish.
• Use what you have on hand: I have made this recipe numerous times with or without seaweed, green onions and sesame seeds, and it’s always a hit. As long as you have rice, salmon or Thai sauce and spicy tomato sauce you can do it.
• Use leftover cooked rice: I always freeze leftover cooked rice, you will need about 5 cups of it. I tested this recipe with leftover Instant Pot coconut rice and it was amazing!

Other Toppings Ideas

Making this dish your own is a breeze. Add any or all of these perfect toppings, just be sure to add raw toppings after baking.

• Diced avocado
• Sliced radishes
• Fish roe
• Furikake rice seasoning
• Pickled ginger
• Cilantro leaves
• Shredded carrots

What to Serve Sushi Bake with?

We each enjoyed a bowl of salmon sushi bake on its own, it’s quite rich.

If you’re really hungry or entertaining a group, complete it with appetizers or sides like miso soup, simple avocado salad, spinach or cucumber salad with Japanese carrot ginger dressing, or pickled carrots and cucumbers.

How to Store and Reheat

Store: For any leftovers, simply store them in an airtight container in the refrigerator, and they should stay fresh for up to 5 days.

Reheat: This casserole tastes best when warm. If you have all the toppings on it, reheat in a microwave for a minute or so. Without many fresh toppings you can heat it in the oven at 350 F for 7 to 10 minutes.

Freeze: Avoid freezing this dish due to the toppings, unless you plan ahead and only add toppings to half the dish. Tightly wrap that half in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or oven before serving.

FAQs

More Asian Inspired Recipes to Try

• Baked teriyaki salmon
• Honey garlic salmon
• Sweet chili salmon

Print

Salmon Sushi Bake

Salmon Sushi Bake is layered with rice, seaweed, salmon, and a variety of toppings. Enjoy classic sushi flavor with just 20 minutes of prep!

Course Casserole

Cuisine Asian

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 603kcal

Author Olena Osipov

Equipment

• Baking dish
• Instant Pot

Ingredients

For Instant Pot Rice:

• 2 cups long grain white rice or sushi rice uncooked
• 2 1/2 cups cold water
• 1/4 teaspoon salt

For Salmon:

• 1 1/2 pounds salmon cubed into 1-1.5" pieces
• 1/3 cup Thai sweet chili sauce
• 1/4 teaspoon salt

For Spicy Mayo Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons sriracha
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup

Toppings:

• 5 sheets roasted seaweed sliced
• 3/4 cup edamame beans thawed
• 1/2 cup cucumber chopped
• 1/4 cup green onion finely chopped
• 2 tablespoons sesame seeds
• Japanese BBQ sauce

US Customary – Metric

Instructions

• Preheat oven to 400 F and spray large 9×13 baking dish with cooking spray. Set aside.
• Cook 2 cups of rice on the stovetop or I like to make it in Instant Pot. Add rice, water and salt, then pressure cook on High pressure for 5 minutes and allow for complete or 10 minutes of Natural Release. You want rice soft and mushy so it sticks.
• While rice is cooking, in a large bowl add salmon, Thai sweet chili sauce and salt. Stir and set aside to marinate.
• While salmon is marinating, make spicy mayo sauce by whisking mayo, sriracha, soy sauce and maple syrup in a medium bowl. Set aside.
• In previously prepared baking dish add rice and level it with a spoon, pressing on it so it's packed. Then top with roasted seaweed and marinated salmon in a single layer. Bake for 15 minutes, then broil until golden brown.
• Remove sushi bake from the oven and drizzle with spicy mayo sauce. Then garnish with edamame, cucumber, green onion and sesame seeds. Drizzle with Japanese BBQ sauce.
• Serve hot by cutting each slice with a spatula.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• I don’t recommend to freeze this dish because of all the toppings. Unless you plan ahead and top half of the bake only. Then freeze the other half tightly wrapped with a few pieces of plastic wrap for up to 3 months. Thaw in the fridge overnight and reheat in a microwave for a few minutes or in the oven at 350 F for 10-15 minutes.

Nutrition

Serving: 1slice | Calories: 603kcal | Carbohydrates: 63g | Protein: 31g | Fat: 24g | Saturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 826mg | Fiber: 2g | Sugar: 10g

The post Salmon Sushi Bake appeared first on iFoodReal.com.