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2 cups uncooked grains (rice, quinoa, farro) with extra liquid (stock/water) OR 1 box (12–16 oz) uncooked pasta (penne, rotini) with 2–3 cups water or broth OR 1 bag (32 oz) frozen tater tots or hash browns

1.5–2 lbs raw boneless chicken breast (diced into bite-sized pieces) OR 2–3 cups pre-cooked protein (rotisserie chicken, sliced sausage, or frozen meatballs) OR 1–2 cans of beans (rinsed and drained) or 1 lb browned ground beef

1–2 bags (10–16 oz) frozen mixed vegetables (corn, peas, carrots, broccoli) OR 1–2 cans of diced tomatoes (undrained for extra moisture)

1–2 cans (10.5 oz) condensed soup (cream of chicken, mushroom, or cheddar) OR 1 jar (24 oz) marinara, Alfredo sauce, sour cream or 8 oz cream cheese for added richness

1–2 cups shredded cheese (cheddar, mozzarella, or Mexican blend) OR crushed crackers (Ritz), tortilla chips, Panko breadcrumbs, or dry stuffing mix

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1. Preheat oven to 350°F (175°C) or 375°F (190°C) depending on the ingredients (higher for pasta, lower for pre-cooked items)

2. Grease 9x13 pan

3. Mix the starch, protein, vegetables, and sauce directly in the pan

4. Cover tightly with foil to trap steam (essential for cooking raw rice or pasta) and bake for 30–50 minutes

5. Stir halfway (and reseal)

6. Remove foil, add your cheese or crunchy toppings, and bake for another 5–10 minutes until bubbly and golden

Notes:

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Grains

Grains form the bulk—and base—of most dinner casseroles. Not only do they provide structure, but they can also fill you up and provide a source of fiber. Pasta, rice, quinoa, and even farro are great options. To make this a true dump-and-bake casserole, toss the uncooked grains in the pan and just add enough liquid to allow them to cook as the casserole bakes.

If you have leftover rice or pasta sitting in your fridge, or even a bag of frozen potatoes, those are all fair game here as well. For one 9x13-inch casserole, toss in about 2 cups uncooked grains (or about 4 cups, cooked).

Protein

Whether it's tuna noodle casserole, chicken casserole, or even a sausage and pasta bake, most dinner casseroles contain some form of protein. If you are a vegetarian or vegan, plant-based proteins like canned beans or crumbled, seasoned tofu will do depending on your preferences. If you have leftover cooked chicken (a rotisserie chicken also works well here), ground beef, or even cans of tuna, a dump-and-bake casserole is a great way to bring them back to life.

Vegetables

To skip the step of sautéing vegetables, stick to the dump-and-bake philosophy by opening up some cans of corn or mixed veggies and drain them well. Classic green bean casserole uses canned beans, and it's the OG dump-and-bake casserole. But frozen vegetables are also great here—you can add a bag of frozen chopped spinach or any veggie mix you like.

Sauce

No casserole is worth eating without a flavorful, creamy sauce to bind it all together. Plus, it's the creamy, cohesive sauce of casseroles that provides the moisture needed to cook the grains. Keep it simple and reach for a can or a jar for this portion. Great dump-and-bake-friendly options include Alfredo sauce, tomato sauce, or a white garlic sauce. Cans of condensed soup, like cream of chicken or cream of mushroom, also work well in this application.

Depending on how saucy you enjoy your casseroles, you always want to add at least 1 to 2 cups of the sauce for one 9x13-inch casserole. But if you have uncooked grains in there, you'll need to go up to about 4 cups. An easy way to do this is by adding some water or broth to hit that 4 cups so the grains have plenty of moisture to absorb.

Cheese

No casserole is truly complete without cheese. Cheddar, mozzarella, Parmigiano Reggiano, fontina, Gouda, blue, Colby Jack, and even Velveeta—you can't go wrong. It's up to you how cheesy you like your casseroles, but I would say adding a ½ to 1 cup of shredded cheese on top of a 9x13-inch casserole dish is a great place to start.