Casseroles are the perfect dishes to make when it’s starting to feel like spring but you’re still craving cozy comfort foods. We rounded up a handful of recipes that combine the best of both worlds—vibrant spring herbs and tender vegetables baked with various cheeses, noodles, and potatoes for that just-right balance!
Kale and Butternut Squash Lasagna with Herbed Ricotta
This vegetarian lasagna is stuffed with sautéed kale and butternut squash for a filling bite. The sweet squash pairs beautifully with fresh herbs and lemon zest in the ricotta filling.
Spring Chicken Casserole
Would you believe us if we told you this vibrant casserole requires only 10 minutes to prepare? Peas and a variety of green vegetables are combined with chicken thighs, white wine, and sliced new potatoes in Good Housekeeping’s spring-inspired take on the classic dish.
Asparagus Casserole
Three words to describe this dish: smoky, creamy, and sharp. Early spring is the best season to eat tender asparagus, so don’t skimp on your vegetables! Eggs, bacon, and a layer of crackers turn this side dish from Martha Stewart into a full-on meal.
Caprese Pesto Pasta Bake
Caprese requires the use of several spring favorites, including basil and snappy cherry tomatoes. Add a little burrata cheese, noodles, and pesto, and you have a super-simple weeknight meal. This recipe from Half-Baked Harvest can easily be halved for smaller crowds.
Squash and Green Chile Casserole
It’s no secret that Texans love green chiles! The chile’s heat is cut by the squash’s sweetness in this casserole from Southern Living. Although the recipe calls for far more yellow squash than zucchini, it would also taste delicious the other way around. Feel free to adjust depending on what’s growing in your garden.
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