If you're on the hunt for the 10 best 9×13 dinner recipes, get ready for some serious yum! Think comfort food like Classic Chicken and Rice Casserole, packed with chicken and creamy goodness. Or whip up a Cheesy Beef and Pasta Bake, perfect for cheese lovers. Don't forget the veggie fans—Vegetable Lasagna With Spinach is a hit! BBQ Chicken and Potato Bake will make your taste buds dance, while Baked Ziti With Italian Sausage offers rich, hearty flavors. Trust me, these dishes are easy, tasty, and leave you wanting more, so hang tight for the rest of the tasty lineup!
Main Points
- Casseroles are ideal for 9×13 dishes as they allow for easy layering and generous servings for families or gatherings.
- Classic Chicken and Rice Casserole and Cheesy Beef and Pasta Bake are simple, crowd-pleasing options that require minimal prep.
- For healthier alternatives, consider one-pan options like Ratatouille and Quinoa Bake, packed with nutrients and fiber.
- Dish customization is easy; add leftover meats or vegetables and alternate cheeses for richer flavors and textures.
- Popular flavor combinations include Chicken Enchilada and Taco Bake, perfect for those seeking vibrant or comfort food options.
Classic Chicken and Rice Casserole
Classic Chicken and Rice Casserole is a comforting and hearty dish perfect for family dinners or potlucks. This one-pan wonder combines tender chicken, fluffy rice, and flavorful vegetables in a creamy sauce, all baked together to create a deliciously satisfying meal.
It's an easy recipe that requires minimal prep time, making it ideal for busy weeknights when you crave a warm and delightful dinner.
With its simple ingredients and straightforward cooking method, this casserole isn't only delicious but also highly versatile. Feel free to experiment with different spices or add in your favorite vegetables to customize it to your taste.
Serve it with a fresh salad or some crusty bread, and you have a fulfilling meal that everyone will love.
Ingredients:
- 2 cups cooked rice
- 2 cups cooked chicken, shredded or cubed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil (optional)
- Fresh parsley for garnish (optional)
To prepare the Classic Chicken and Rice Casserole, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked rice, cooked chicken, cream of chicken soup, chicken broth, mixed vegetables, garlic powder, onion powder, salt, and pepper.
Stir until all the ingredients are well incorporated. Transfer the mixture into a greased 9X13 baking dish, spreading evenly. Top it with shredded cheddar cheese and cover the dish with aluminum foil.
Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
When making this casserole, be sure to use leftover chicken or rotisserie chicken for a quick and easy meal. You can also substitute with brown rice for added nutrients, or use low-fat cream of chicken soup to make it a little lighter.
For extra flavor, consider adding diced onions or bell peppers to the mixture, or topping it with breadcrumbs before baking for a crunchy finish. Allow the casserole to cool for a few minutes before serving, and garnish with fresh parsley to enhance the presentation.
Enjoy your hearty meal!
Cheesy Beef and Pasta Bake
Cheesy Beef and Pasta Bake is a comforting and hearty dish that combines the richness of beef with the satisfying texture of pasta, all enveloped in a gooey, cheesy topping. The combination of flavors and textures makes this a family favorite, perfect for busy weeknights when you want to serve something both filling and delicious.
This recipe is simple enough for even novice cooks, yet it's sure to impress everyone at the dinner table. Using a 9×13 baking dish, you can easily prepare this casserole in advance, making it an ideal option for meal prep or potluck gatherings.
This recipe is versatile as well; feel free to add in your favorite vegetables or switch out the type of cheese for a personalized touch. Let's get started on bringing this cheesy delight to your kitchen!
Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups uncooked elbow macaroni
- 3 cups beef broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions:
Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the beef is browned and the onion is translucent.
Add the uncooked macaroni, beef broth, diced tomatoes, Italian seasoning, salt, and pepper to the skillet, stirring to combine. Bring the mixture to a boil, cover the skillet, and let it simmer for about 10-12 minutes, or until the pasta is al dente and has absorbed most of the liquid.
Once done, transfer the mixture to a greased 9×13 baking dish, top with the shredded cheddar and mozzarella cheeses, and bake uncovered for 20-25 minutes until the cheese is melted and bubbly.
Extra Tips:
For a creamier texture, consider stirring in a cup of sour cream or cream cheese into the meat mixture before transferring it to the baking dish.
You can also customize the flavor by adding your favorite spices or swapping out the cheeses based on your preference. This dish can be assembled ahead of time and stored in the refrigerator for up to 2 days; just make sure to add a few extra minutes to the baking time if cooking it straight from the fridge.
Garnish with fresh parsley before serving for a touch of color and flavor!
Vegetable Lasagna With Spinach
Vegetable lasagna with spinach is a delightful twist on the traditional Italian classic, providing a hearty and healthy option for dinner. Loaded with layers of creamy ricotta, fresh spinach, and layers of pasta, this dish recaptures the essence of comfort food while sneaking in plenty of vegetables. Each bite is a medley of flavors, and it's an excellent way to get your family to enjoy their greens without sacrificing taste.
This recipe is perfect for both weeknight meals and special occasions, as it can be prepared in advance and baked just before serving. The vibrant colors of the roasted vegetables, coupled with the rich ricotta cheese and mozzarella, create an enticing dish that not only looks beautiful but also fills your home with a wonderful aroma.
Whether served with a side salad or crusty bread, this vegetable lasagna is sure to impress.
Ingredients:
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 2 cups fresh spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
- Fresh basil leaves for garnish (optional)
Instructions:
Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions; drain and set aside.
In a skillet, heat a drizzle of olive oil over medium heat and sauté the onion, garlic, zucchini, and bell pepper until tender, about 5-7 minutes.
In a bowl, combine ricotta cheese, egg, chopped spinach, Italian seasoning, salt, and pepper. Spread a layer of marinara sauce on the bottom of a 9×13 baking dish, then place three lasagna noodles on top.
Layer half of the ricotta mixture, half of the sautéed vegetables, and a layer of mozzarella cheese. Repeat this layering process, ending with noodles topped with marinara sauce and remaining mozzarella cheese.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
Extra Tips:
For an even heartier lasagna, consider adding layers of grilled eggplant or mushrooms alongside the other vegetables.
If you have any leftover vegetables from previous meals, feel free to toss them in for added flavor and nutrition.
As well, allowing the lasagna to rest for about 10-15 minutes after baking will help the layers set and make for easier slicing.
You can also prepare this dish ahead of time and store it in the refrigerator for a day before baking, making weeknight dinners a breeze.
BBQ Chicken and Potato Bake
BBQ Chicken and Potato Bake is a hearty and flavorful dish that combines tender chicken, savory barbecue sauce, and hearty potatoes. It's a perfect recipe for busy weeknights when you want to prepare something comforting and satisfying without spending hours in the kitchen. The best part is that it all comes together in one 9×13 baking dish, making cleanup a breeze.
As the chicken bakes, the flavors meld together beautifully, creating a mouthwatering aroma that will have everyone at your dinner table enthusiastic to dig in. This dish is versatile, allowing you to improve it with your favorite vegetables or even customize the level of BBQ sauce to suit your taste. Whether you're serving it for a family dinner or meal prepping for the week, this BBQ Chicken and Potato Bake is sure to be a hit!
Ingredients:
- 4 boneless, skinless chicken breasts
- 4 medium-sized potatoes, cut into thin wedges
- 1 cup barbecue sauce
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Cooking Instructions:
Preheat your oven to 400°F (200°C). In a large bowl, combine the potato wedges with olive oil, garlic powder, onion powder, salt, and pepper, ensuring all potatoes are well-coated.
Arrange the potato wedges in the bottom of a 9×13 baking dish in an even layer. Place the chicken breasts on top of the potatoes and generously coat them with BBQ sauce. Cover the dish with aluminum foil and bake for 30 minutes.
After 30 minutes, remove the foil, sprinkle cheese over the chicken, and bake for an additional 15-20 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Extra Tips:
For an added layer of flavor, consider marinating your chicken in BBQ sauce for a few hours or overnight before cooking. You can also experiment with different BBQ sauce brands or styles, such as sweet and tangy or spicy, depending on your personal preference.
If you'd like to add some veggies, slice thin carrots or bell peppers and toss them in with the potatoes for a delightful vegetable medley. Remember to let the dish rest for a few minutes before serving, as this allows the juices to settle and makes portioning easier.
Creamy Mushroom and Broccoli Casserole
Creamy Mushroom and Broccoli Casserole is a delicious, hearty dish that combines the earthy flavor of mushrooms with the vibrant crunch of broccoli, smothered in a velvety cream sauce. This casserole not only serves as a fantastic standalone meal but also pairs wonderfully with grilled chicken or as a side dish for holiday feasts.
The beauty of this dish lies in its simplicity and the fact that it can easily be customized according to your taste preferences, making it a versatile addition to your recipe collection.
With its combination of comforting textures and flavors, this casserole is perfect for family dinners or for potlucks where you want to impress your friends. It's a comforting dish that everyone will enjoy and it's an excellent way to sneak in those healthy greens while still indulging in a creamy delight.
Plus, its assembly is quick, and once in the oven, it allows you to kick back and relax.
Ingredients:
- 2 cups fresh broccoli florets
- 2 cups sliced mushrooms
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1 cup cream of mushroom soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup breadcrumbs (optional for topping)
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
To prepare the casserole, preheat your oven to 350°F (175°C). In a large skillet, heat the olive oil over medium heat and sauté the sliced mushrooms until they're tender and lightly browned, about 5-7 minutes.
Add the broccoli florets and cook for another 3-4 minutes until bright green and slightly crispy. In a large mixing bowl, combine the cooked rice, sautéed vegetables, cheddar cheese, cream of mushroom soup, milk, garlic powder, onion powder, pepper, and salt.
Mix until well combined, then transfer the mixture into a greased 9×13 baking dish. If desired, sprinkle the breadcrumbs on top for added crunch. Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and golden.
For best results, it's essential to use fresh broccoli to maintain its crispness and vibrant color. You can also add protein like cooked chicken, turkey, or even beans to make the dish more filling.
If you prefer a lighter version, opt for low-fat milk and low-fat cheese. To add more flavor, consider adding a pinch of red pepper flakes for subtle heat or experimenting with herbs like thyme or rosemary.
Leftovers can be stored in the refrigerator for up to 3 days and reheat well in the oven or microwave.
Southwest Chicken Enchilada Casserole
Southwest Chicken Enchilada Casserole is a delightful dish that brings together the vibrant flavors of the Southwest in a hearty, comforting, and easy-to-prepare casserole. Perfect for family dinners or potlucks, this dish layers tender chicken, zesty enchilada sauce, and cheesy goodness all topped with crispy tortilla chips.
With its delightful combination of flavors and textures, it's sure to be a crowd-pleaser that will leave everyone wanting more.
This casserole isn't only delicious but also highly customizable. You can easily modify the ingredients to suit your family's taste preferences or dietary needs. For a vegetarian option, swap the chicken for black beans or quinoa, and for an even spicier kick, add diced jalapeños or your favorite hot sauce.
This dish can be assembled ahead of time and baked just before serving, making it the ideal meal for busy weeknights or entertaining guests!
Ingredients:
- 2 cups cooked, shredded chicken
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8-10 corn tortillas, cut into strips
- 1 cup diced bell peppers (red, green or yellow)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Cooking Instructions:
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the shredded chicken, half of the enchilada sauce, black beans, corn, diced bell peppers, cumin, garlic powder, salt, and pepper.
Grease a 9×13-inch baking dish and spread a thin layer of the remaining enchilada sauce at the bottom. Layer half of the tortilla strips on top, followed by the chicken mixture, a generous sprinkle of cheese, and then another layer of tortilla strips.
Pour the last of the enchilada sauce over the top, finish with the remaining cheese, and bake for about 25-30 minutes or until the cheese is bubbly and golden.
Extra Tips:
To elevate the flavor of your Southwest Chicken Enchilada Casserole, consider marinating your chicken in lime juice and spices for a few hours before cooking. This can help infuse extra flavor into the meat.
Additionally, let the casserole sit for about 10 minutes before serving, as it will be easier to cut and serve when it has set a bit. Don't hesitate to add your favorite toppings like sour cream, avocado slices, or jalapeños for a personalized touch!
Baked Ziti With Italian Sausage
Baked Ziti with Italian Sausage is a hearty and comforting dish that combines the best of Italian flavors in a convenient 9×13 format. It's perfect for feeding a crowd, whether it's a family gathering or a potluck with friends. Layers of ziti pasta, rich marinara sauce, savory Italian sausage, and abundant cheese meld together in a warm, bubbly casserole that's sure to satisfy everyone's taste buds.
This recipe isn't only simple to prepare but also allows for great flexibility, so you can customize it to suit your preferences. To enhance your baked ziti, consider using high-quality Italian sausage, which will infuse the dish with rich flavors. You can also mix and match cheeses—such as ricotta, mozzarella, and parmesan—for an extra cheesy experience.
The beauty of this dish is its ability to be prepped ahead of time; you can assemble it in advance and bake it just before serving. This makes it an ideal option for busy weeknights or entertaining guests.
Ingredients:
- 1 pound ziti pasta
- 1 pound Italian sausage (mild or spicy)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 15 ounces ricotta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil (optional, for garnish)
To prepare the dish, begin by preheating your oven to 375°F (190°C). Cook the ziti pasta according to package instructions until al dente; drain and set aside.
In a large skillet, cook the Italian sausage over medium heat until browned, breaking it apart with a spoon. Add the diced onion and minced garlic, cooking until the onion is softened. Combine the marinara sauce and cooked ziti with the sausage mixture, stirring in the ricotta cheese, oregano, basil, and season with salt and pepper.
Pour half of the mixture into a greased 9×13 inch baking dish, layering half of the mozzarella cheese on top. Add remaining ziti mixture and top with the rest of the mozzarella and Parmesan cheese. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly. Let it cool for a few minutes before serving.
For best results, make sure not to overcook the pasta before baking, as it will continue to cook in the oven. If you're looking to add more vegetables, consider mixing in spinach or bell peppers for added nutrition and flavor.
For a crispy topping, broil the baked ziti for a couple of minutes at the end of baking. This allows the cheese to develop a delicious crust that everyone will love. Enjoy your delicious Baked Ziti with Italian Sausage!
Taco Bake With Cornbread Crust
Taco Bake with Cornbread Crust is a delightful and hearty dish that combines the flavors of your favorite tacos with a delicious cornbread topping. This dish isn't only satisfying but also easy to prepare, making it a great option for busy weeknights or casual family dinners.
The cornbread crust adds a unique twist, giving you that comforting feel of home cooking while still packing a punch with the classic taco spices. It's an effortless way to bring a taste of Tex-Mex to your dinner table.
This recipe is highly customizable, allowing you to use your preferred taco fillings and toppings. Whether you like black beans, ground beef, chicken, or a combination, the possibilities are endless!
By layering seasoned meat or beans over a bed of cornbread, and then topping with cheese and fresh ingredients, you'll create a colorful and flavorful dish that everyone will enjoy. Serve it with salsa, sour cream, or guacamole for an extra pop of flavor.
Ingredients:
- 1 lb ground beef (or turkey)
- 1 small onion, diced
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed (optional)
- 1 cup corn (frozen or canned)
- 1 cup shredded cheddar cheese
- 1 box cornbread mix (plus ingredients as directed on the box)
- 1 cup salsa
- Optional toppings: sour cream, diced tomatoes, jalapeños, green onions, avocado
Cooking Instructions:
Preheat your oven to 400°F (200°C). In a large skillet over medium heat, sauté the diced onion until translucent, then add the ground beef and cook until browned.
Stir in the taco seasoning, black beans, and corn, mixing well until everything is heated through. Spread the meat mixture in a greased 9×13 inch baking dish.
In a separate bowl, prepare the cornbread mix according to package instructions and pour the batter evenly over the meat mixture. Bake for 20-25 minutes, or until the cornbread is golden and cooked through.
Remove from the oven, sprinkle cheddar cheese over the top, and return to the oven for an additional 5 minutes until the cheese is melted.
Extra Tips:
To improve the flavor of your Taco Bake, consider adding some diced bell peppers or diced jalapeños to the meat mixture while it cooks.
You can also experiment with different types of cheese or even a blend for richer flavor. If you prefer a spicier dish, feel free to adjust the amount of taco seasoning or add some cayenne pepper.
Stuffed Bell Peppers Delight
Stuffed bell peppers are a versatile and colorful dish that's not only pleasing to the eye but also satisfying and nutritious. The vibrant bell peppers are filled with a hearty mixture of ground meat, rice, and vegetables, topped with melted cheese, creating a perfect balance of flavors and textures. This recipe is perfect for weeknight dinners and can even be prepared ahead of time to make your meal planning easier.
As the stuffed bell peppers bake in the oven, the flavors meld beautifully and the peppers become tender, making for a delicious one-dish meal. This recipe allows for customization based on your preferences—swap in your favorite grains, proteins, or seasonings to make it your own.
Whether you're hosting a family dinner or simply looking to impress yourself with a new recipe, stuffed bell peppers delight will fill your home with warmth and flavor.
Ingredients:
- 4 large bell peppers (any color)
- 1 pound ground beef, turkey, or chicken
- 1 cup cooked rice (white, brown, or quinoa)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar or mozzarella)
- Olive oil
Cooking Instructions:
Preheat your oven to 375°F (190°C). In a large skillet over medium heat, drizzle a small amount of olive oil and sauté the chopped onion and minced garlic until the onion is translucent.
Add the ground meat and cook until browned. Once cooked, stir in the drained diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Mix until well combined.
While the meat mixture is cooling, cut the tops off the bell peppers and remove the seeds. Arrange the hollowed bell peppers upright in a 9×13 inch baking dish. Fill each pepper generously with the meat mixture, pressing down gently to pack it in.
Top each stuffed pepper with shredded cheese and cover the baking dish with aluminum foil. Bake in the preheated oven for about 30 minutes, remove the foil, and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Extra Tips:
For a healthier twist, consider using lean ground meat or even a plant-based protein alternative.
Feel free to add in extra veggies such as chopped spinach, zucchini, or mushrooms to the filling for added nutrition. You can also mix in some spicy elements like diced jalapeños or substitute the cheese with a dairy-free option if you have dietary restrictions.
Additionally, if you're short on time, you can prepare the filling a day in advance and store it in the refrigerator, making it easy to stuff the peppers before baking!
One-Pan Ratatouille and Quinoa Bake
One-Pan Ratatouille and Quinoa Bake is a delightful dish that stems from the classic French vegetable medley known as ratatouille. This recipe brilliantly combines a variety of fresh vegetables and protein-rich quinoa, making it not only a colorful feast for the eyes but also a nourishing addition to your dinner table.
The hearty grains absorb the flavors of the vegetables and herbs, creating a comforting bake that's perfect whether you're serving family or entertaining guests. This one-pan wonder is incredibly easy to prepare and clean up, making it an ideal choice for busy weeknights or casual gatherings.
With a vibrant mix of zucchini, eggplant, bell peppers, and tomatoes, this dish showcases seasonal produce at its best. Topped with a sprinkle of cheese and baked until bubbling, the One-Pan Ratatouille and Quinoa Bake will become a staple in your recipe repertoire.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 medium zucchini, diced
- 1 medium eggplant, diced
- 1 bell pepper, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella or your choice of cheese
- Olive oil for drizzling
Instructions:
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the rinsed quinoa, vegetable broth, diced zucchini, eggplant, bell pepper, chopped onion, minced garlic, diced tomatoes, oregano, basil, salt, and pepper.
Mix everything well to guarantee the quinoa is evenly distributed with the vegetables. Next, transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly. Drizzle a little olive oil on top and sprinkle with shredded cheese.
Cover the dish with aluminum foil and bake for about 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the quinoa is cooked through and the top is golden brown and bubbly.
Extra Tips:
To improve the flavor of your One-Pan Ratatouille and Quinoa Bake, consider marinating the vegetables in olive oil and herbs for 30 minutes before mixing them with the quinoa.
Adding a splash of balsamic vinegar can also add depth to the dish, while a handful of fresh basil tossed in just before serving provides a revitalizing touch. For an extra protein boost, feel free to add cooked chickpeas or diced grilled chicken to the mix!
Additionally, feel free to customize this recipe by using any vegetables you have on hand – the possibilities are endless!