9 Kid-Friendly Casserole Recipes That Are Parent-Approved

Casseroles are a parent's best friend when it comes to getting your kids to eat a well-balanced and nutritious meal. Whether it's a warm and bubbly mac and cheese or a yummy chicken and rice casserole, try these kid-friendly casseroles that are parent-approved. 

Who doesn't love ooey, gooey mac 'n' cheese? Your kids will love this, and with eight servings, you might even be able to get a second night out of it.

This casserole is just as good for brunch or breakfast as it is for dinner. My mom used to make this for Sunday breakfast, and I looked forward to it because it was so good. It also freezes really well, so you can freeze leftovers in single-serving sizes for quick meals on the go. It makes 8-10 servings.

Ingredients

• 1 pound bulk breakfast sausage
• 1 onion, peeled and chopped
• 1 red bell pepper, peeled and chopped
• 12 eggs, beaten
• 1 cup whole milk
• ½ teaspoon salt
• black pepper to taste
• 2 cups shredded cheddar cheese

Instructions

1. Preheat the oven to 350°F. Spray a 9x13" baking dish with nonstick cooking spray.
2. In a skillet, cook the sausage on medium-high, crumbling as you cook. Cook until browned, about five minutes.
3. Add the onions and red pepper and continue cooking until the vegetables are soft, 2-3 minutes more.
4. Pour the sausage and veggie mixture into the bottom of the prepared baking pan, spreading it evenly.
5. In a large bowl, whisk together the eggs, milk, salt, and pepper.
6. Fold in the cheese.
7. Pour over the veggies and sausage. 
8. Bake in the preheated oven until set, about 70 minutes.
9. Let it rest for about 10 minutes to firm up, then cut into squares to serve. 

If it's potatoes your family loves (and who are we kidding? Of course, they do!), then your kids will adore one of these baked potato casseroles. Whether you serve them as a side or a main, they're big family pleasers. 

Turn Taco Tuesday on its ear with this family-fave take on one of the best foods on the planet. It serves 6 to 8.

Ingredients

• 1 pound ground beef
• 1 red onion, peeled and chopped
• 1 green bell pepper, seeds and ribs removed and chopped
• 1 packet of taco seasoning
• ¼ cup of water
• 1 (15-ounce) can of corn, drained
• 1 (16-ounce) jar of salsa
• 2 cups grated pepper Jack cheese
• 1 cup crushed corn tortilla chips

Instructions

1. Preheat your oven to 350°F.
2. In a large skillet on medium-high heat, cook the ground beef, crumbling as you do. Cook until browned, 5 to 7 minutes.
3. Add the onion and bell pepper. Cook until the vegetables are soft, about three minutes more.
4. Add the taco seasoning and water. Stir to mix and simmer for three minutes, stirring occasionally.
5. Stir in the corn and salsa. Cook, stirring, for two minutes more.
6. Pour into a 9-inch square baking dish. Top with the cheese.
7. Bake in the preheated oven until the cheese is bubbly, about 45 minutes.
8. Top with the crushed tortilla chips.

Skip the animal products with a super kid-friendly vegan enchilada casserole. It's easy to make, and it's sure to become a family favorite. 

Don't save lasagna for Sunday dinners. It makes great weeknight meals. And bonus! You can use leftovers for lunches. We call that win-win. This serves 8-10.

Ingredients

• 1 pound bulk Italian sausage
• 2 (15-ounce) containers ricotta cheese
• 2 (7-ounce) containers of prepared pesto
• 2 (24-ounce) jars of tomato sauce or your favorite red pasta sauce
• 1 (8-ounce) package no-boil lasagna noodles
• 4 cups shredded Swiss cheese

Instructions

1. Preheat your oven to 350°F.
2. In a large skillet, cook the sausage on medium-high, crumbling as you cook, until it's browned, about 5 minutes. Set aside.
3. In a bowl, combine the ricotta cheese and the pesto, mixing thoroughly.
4. In a large 9x13" baking dish or lasagna pan, spread about a quarter of the red sauce on the bottom of the pan.
5. Line the bottom of the pan with a single layer of the no-boil noodles.
6. Spoon half of the ricotta and pesto mixture on the top.
7. Sprinkle half of the cooked sausage over the top.
8. Sprinkle with a cup of the shredded cheese.
9. Top with another quarter of the red sauce.
10. Add another layer of noodles, and then the remaining ricotta, the remaining sausage, and another cup of the cheese.
11. Top with a single layer of noodles.
12. Add half of the remaining red sauce, spreading evenly over the top.
13. Spread the remaining shredded cheese on top of the sauce.
14. Cover with foil and bake in the preheated oven for 30 minutes. Uncover and continue cooking in the oven for an additional 30-45 minutes, until the cheese is melted and the casserole is bubbly.

Using precooked rice and a rotisserie chicken makes this casserole fast and easy — and your kids will love it! It makes 6-8 servings.

Ingredients

• 2 tablespoons butter or oil
• 1 onion, peeled and chopped
• 8 ounces of mushrooms, sliced
• 8 ounces fresh green beans, halved
• 4 cups chopped cooked chicken meat (no skin) from a rotisserie chicken
• 2 (10.5) ounce cans cream of mushroom soup
• ½ cup water or milk
• ½ teaspoon sea salt
• 4 cups cooked white rice
• 2 cups shredded cheddar cheese

Instructions

1. Preheat your oven to 350°F.
2. In a large skillet, heat the oil on medium-high until it shimmers.
3. Add the onion, mushrooms, and green beans. Cook, stirring occasionally, until the vegetables are soft, 5 to 8 minutes.
4. Add the chicken, salt, soup, and water or milk. Cook, stirring, until it warms through, about three minutes.
5. Stir in the rice. Add the mixture to a 9x13-inch baking dish. Top with the cheese.
6. Bake until the casserole is bubbly, about an hour.

Frito pie is a fast and easy weeknight supper that your kids will love (Fritos for dinner? Yes, please!) We like Dinners, Dishes & Desserts' easy Frito pie recipe that you can have ready in a snap. 

My heart still holds a place for the tater tot casserole of my youth, and my kids adored it when they were growing up. In fact, I recently made a batch when we shared an Airbnb with my son and his wife, and it's as big of a hit today as it was when he was a kid. This serves 6-8.

Related: 7 Nostalgic Casserole Recipes We Loved as Kids

Casseroles make weeknight cooking so easy. You can prep them ahead, toss them in the fridge or freezer uncooked, and then pull them out and cook them just before dinner. It's a great way to please the whole family and probably have a few leftovers remaining for tomorrow's lunch.