20+ Dump-and-Bake Casserole Dinners

Some nights dinner needs to happen with zero extra steps. These dump-and-bake casserole dinners go straight from the bag, box, and fridge into one dish, then the oven does all the work. No browning meat, no boiling pasta, no juggling pots. Just dump, bake, and serve a bubbly one-dish dinner the whole table will love.

1. Dump-and-Bake Chicken Alfredo Casserole

Prep: 10 min | Cook: 45 min | Total: 55 min

Ingredients

• 12 oz uncooked penne pasta
• 1 lb chicken breast, cut into thin strips
• 2 cups jarred alfredo sauce
• 1 1/2 cups chicken broth
• 1 1/2 cups shredded mozzarella cheese
• 1/2 tsp garlic powder

Instructions

1. Spread the uncooked penne and chicken strips evenly in a greased 9×13 inch baking dish.
2. Whisk the alfredo sauce, chicken broth, and garlic powder together, then pour over the pasta and chicken.
3. Cover tightly with foil and bake at 375 F for 35 minutes, until the pasta is nearly tender.
4. Uncover, sprinkle with mozzarella, and bake 10 more minutes until bubbly and golden.

2. Dump-and-Bake Taco Bake

Prep: 10 min | Cook: 40 min | Total: 50 min

Ingredients

• 8 oz uncooked rotini pasta
• 1 lb raw ground beef
• 1 packet taco seasoning
• 2 cups salsa
• 2 cups beef broth
• 2 cups shredded cheddar cheese

Instructions

1. Break the raw ground beef into small pieces over the bottom of a greased 9×13 inch dish, then scatter the uncooked pasta on top.
2. Stir the taco seasoning into the salsa and broth, then pour evenly over everything.
3. Cover with foil and bake at 375 F for 30 minutes.
4. Stir, top with cheddar, and bake uncovered 10 more minutes until the cheese melts.

3. Uncooked-Pasta Pizza Bake

Prep: 10 min | Cook: 40 min | Total: 50 min

Ingredients

• 8 oz uncooked rotini pasta
• 2 1/2 cups pizza sauce
• 2 cups water
• 2 cups shredded mozzarella cheese
• 1 cup sliced pepperoni
• 1 tsp dried oregano

Instructions

1. Dump the uncooked pasta into a greased 9×13 inch baking dish and stir in the pizza sauce, water, and oregano.
2. Cover tightly with foil and bake at 375 F for 30 minutes.
3. Stir the pasta, then top with half the mozzarella and all the pepperoni.
4. Sprinkle the remaining mozzarella over the top and bake uncovered 10 minutes until bubbly.

4. Teriyaki Chicken Rice Bake

Prep: 10 min | Cook: 50 min | Total: 60 min

Ingredients

• 1 1/2 cups uncooked long grain white rice
• 1 1/4 lbs boneless chicken thighs, cut into chunks
• 1 cup teriyaki sauce
• 1 1/2 cups chicken broth
• 2 cups frozen stir-fry vegetables
• 1 tbsp sesame seeds

Instructions

1. Spread the uncooked rice in a greased 9×13 inch dish and arrange the chicken chunks on top.
2. Pour the teriyaki sauce and chicken broth over everything, then scatter the frozen vegetables around the chicken.
3. Cover tightly with foil and bake at 375 F for 45 minutes.
4. Fluff the rice, sprinkle with sesame seeds, and rest 5 minutes before serving.

5. Dump Enchilada Casserole

Prep: 15 min | Cook: 45 min | Total: 60 min

Ingredients

• 12 corn tortillas, torn into quarters
• 1 1/2 lbs raw chicken breast, diced small
• 2 cups red enchilada sauce
• 1 can black beans, drained and rinsed
• 2 cups shredded Monterey Jack cheese
• 1/2 cup diced onion

Instructions

1. Layer half the tortilla pieces in a greased 9×13 inch dish, then top with the diced raw chicken, beans, and onion.
2. Pour over half the enchilada sauce, then repeat with the remaining tortillas and sauce.
3. Cover with foil and bake at 375 F for 35 minutes.
4. Uncover, top with Monterey Jack, and bake 10 more minutes until melted and bubbling at the edges.

6. Dump-and-Bake Shepherd’s Pie Style Bake

Prep: 10 min | Cook: 50 min | Total: 60 min

Ingredients

• 1 1/2 lbs raw ground beef
• 1 bag frozen mixed vegetables
• 2 cups prepared beef gravy
• 1 tsp onion powder
• 4 cups prepared instant mashed potatoes
• 1 cup shredded cheddar cheese

Instructions

1. Break the raw ground beef into a greased 9×13 inch dish and mix in the frozen vegetables, gravy, and onion powder.
2. Spread the prepared mashed potatoes evenly over the beef mixture, sealing to the edges.
3. Bake uncovered at 375 F for 40 minutes, until the filling bubbles up around the sides.
4. Sprinkle with cheddar and bake 10 more minutes until the cheese melts and the top turns golden.

7. Sausage and Potato Bake

Prep: 15 min | Cook: 55 min | Total: 70 min

Ingredients

• 1 1/2 lbs smoked sausage, sliced into coins
• 2 lbs potatoes, diced into 1 inch pieces
• 2 bell peppers, chopped
• 1 large onion, chopped
• 2 tbsp olive oil
• 1 tbsp Italian seasoning

Instructions

1. Toss the diced potatoes, peppers, and onion with olive oil and Italian seasoning right in a greased 9×13 inch dish.
2. Scatter the sausage coins over the vegetables.
3. Cover with foil and bake at 400 F for 40 minutes.
4. Uncover and bake 15 more minutes, until the potatoes are fork tender and the edges caramelize.

8. Creamy Ranch Chicken Rice Casserole

Prep: 10 min | Cook: 45 min | Total: 65 min

Ingredients

• 1 1/2 cups uncooked long grain white rice
• 1 1/4 lbs chicken breast, diced
• 1 can cream of chicken soup
• 1 1/2 cups chicken broth
• 1 packet ranch seasoning mix
• 1 1/2 cups shredded cheddar cheese

Instructions

1. Spread the uncooked rice and diced chicken in a greased 9×13 inch baking dish.
2. Whisk the soup, broth, and ranch seasoning together, then pour over the rice and chicken.
3. Cover tightly with foil and bake at 375 F for 45 minutes.
4. Stir, top with cheddar, and bake uncovered 10 minutes until the cheese is melted and golden.

9. Unstuffed Bell Pepper Bake

Prep: 10 min | Cook: 50 min | Total: 60 min

Ingredients

• 1 cup uncooked long grain white rice
• 1 lb raw ground turkey
• 3 bell peppers, diced
• 1 can tomato sauce
• 1 cup chicken broth
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Break the raw ground turkey into a greased 9×13 inch dish and stir in the uncooked rice and diced peppers.
2. Pour the tomato sauce and broth over the top and stir once to combine.
3. Cover with foil and bake at 375 F for 40 minutes.
4. Stir, sprinkle with mozzarella, and bake uncovered 10 minutes until bubbly.

10. BBQ Chicken and Cornbread Bake

Prep: 10 min | Cook: 45 min | Total: 55 min

Ingredients

• 1 1/2 lbs raw chicken breast, diced
• 1 1/2 cups BBQ sauce
• 1 can baked beans, drained
• 1 box cornbread mix
• 1 egg
• 1/3 cup milk

Instructions

1. Toss the diced raw chicken with the BBQ sauce and baked beans in a greased 9×13 inch dish.
2. Cover with foil and bake at 375 F for 25 minutes.
3. Stir the cornbread mix with the egg and milk, then spread the batter over the hot chicken layer.
4. Bake uncovered 20 more minutes, until the cornbread is golden and a toothpick comes out clean.

11. Creamy Tuna Noodle Dump Bake

Prep: 10 min | Cook: 35 min | Total: 45 min

Ingredients

• 8 oz uncooked egg noodles
• 2 cans tuna, drained
• 1 can cream of mushroom soup
• 1 1/2 cups milk
• 1 cup frozen peas
• 1 cup crushed buttery crackers

Instructions

1. Dump the uncooked noodles, tuna, and frozen peas into a greased 9×13 inch baking dish.
2. Whisk the soup and milk together, then pour over the noodles and stir to coat.
3. Cover with foil and bake at 375 F for 25 minutes.
4. Top with crushed crackers and bake uncovered 10 minutes until golden and crisp.

12. Overnight Sausage Hash Brown Breakfast Bake

Prep: 10 min | Cook: 50 min | Total: 60 min

Ingredients

• 1 bag frozen shredded hash browns
• 1 lb raw breakfast sausage, crumbled
• 8 large eggs, beaten
• 1 1/2 cups milk
• 2 cups shredded cheddar cheese
• 1/2 tsp black pepper

Instructions

1. Spread the frozen hash browns in a greased 9×13 inch dish and dot the crumbled raw sausage over the top.
2. Whisk the eggs, milk, and pepper together, then pour evenly over everything.
3. Sprinkle with cheddar, cover with foil, and refrigerate overnight or bake right away.
4. Bake at 375 F for 50 minutes until set in the center and golden on top.

13. Dump-and-Bake Ravioli Lasagna

Prep: 5 min | Cook: 45 min | Total: 50 min

Ingredients

• 1 bag frozen cheese ravioli
• 3 cups marinara sauce
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 tsp Italian seasoning
• Fresh basil for serving

Instructions

1. Spread 1 cup of marinara in a greased 9×13 inch dish and arrange half the frozen ravioli on top.
2. Dollop the ricotta over the ravioli, sprinkle with Italian seasoning, and add another cup of marinara.
3. Repeat with the remaining ravioli and marinara, then cover with foil and bake at 375 F for 35 minutes.
4. Uncover, top with mozzarella, and bake 10 more minutes until melted, then rest 5 minutes and garnish with basil.

14. Garlic Parmesan Chicken Gnocchi Bake

Prep: 10 min | Cook: 40 min | Total: 50 min

Ingredients

• 1 lb shelf stable potato gnocchi
• 1 1/4 lbs chicken breast, diced
• 1 1/2 cups jarred alfredo sauce
• 1/2 cup chicken broth
• 1 cup grated parmesan cheese
• 1 tsp garlic powder

Instructions

1. Dump the uncooked gnocchi and diced chicken into a greased 9×13 inch baking dish.
2. Stir the alfredo sauce, broth, and garlic powder together, then pour over the gnocchi and chicken.
3. Cover with foil and bake at 375 F for 30 minutes.
4. Sprinkle with parmesan and bake uncovered 10 minutes until golden and bubbling.

15. Cheesy Broccoli Chicken Rice Bake

Prep: 10 min | Cook: 45 min | Total: 55 min

Ingredients

• 1 1/2 cups uncooked long grain white rice
• 1 1/4 lbs chicken breast, diced
• 3 cups broccoli florets
• 1 can cheddar cheese soup
• 2 cups chicken broth
• 1 1/2 cups shredded cheddar cheese

Instructions

1. Spread the uncooked rice, diced chicken, and broccoli in a greased 9×13 inch dish.
2. Whisk the cheese soup and chicken broth together and pour evenly over the top.
3. Cover tightly with foil and bake at 375 F for 45 minutes.
4. Stir, sprinkle with cheddar, and bake uncovered 10 minutes until melted and golden.

16. Sloppy Joe Tater Tot Casserole

Prep: 10 min | Cook: 45 min | Total: 55 min

Ingredients

• 1 1/2 lbs raw ground beef
• 1 can sloppy joe sauce
• 1/2 cup diced onion
• 1 bag frozen tater tots
• 1 1/2 cups shredded cheddar cheese
• 1/2 tsp garlic powder

Instructions

1. Break the raw ground beef into a greased 9×13 inch dish and stir in the sloppy joe sauce, onion, and garlic powder.
2. Arrange the frozen tater tots in a single layer over the beef mixture.
3. Bake uncovered at 400 F for 35 minutes, until the tots are crisp and golden.
4. Sprinkle with cheddar and bake 10 more minutes until the cheese melts.

17. Chicken Pot Pie Dump Bake

Prep: 10 min | Cook: 45 min | Total: 55 min

Ingredients

• 1 1/4 lbs raw chicken breast, diced
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 bag frozen mixed vegetables
• 1 can refrigerated biscuits, quartered
• 1/2 tsp dried thyme

Instructions

1. Stir the diced raw chicken, frozen vegetables, soup, broth, and thyme together in a greased 9×13 inch dish.
2. Cover with foil and bake at 375 F for 25 minutes.
3. Arrange the quartered biscuit pieces over the hot filling.
4. Bake uncovered 20 more minutes, until the biscuits are puffed and golden brown.

18. Mediterranean Chickpea Rice Bake

Prep: 10 min | Cook: 45 min | Total: 55 min

Ingredients

• 1 1/2 cups uncooked long grain white rice
• 2 cans chickpeas, drained and rinsed
• 1 cup kalamata olives, halved
• 1 can diced tomatoes
• 2 1/2 cups vegetable broth
• 1 cup crumbled feta cheese

Instructions

1. Dump the uncooked rice, chickpeas, diced tomatoes, and olives into a greased 9×13 inch baking dish.
2. Pour the vegetable broth over everything and stir once to combine.
3. Cover tightly with foil and bake at 375 F for 45 minutes.
4. Fluff the rice with a fork, sprinkle with feta, and rest 5 minutes before serving.

19. Philly Cheesesteak Pasta Bake

Prep: 10 min | Cook: 45 min | Total: 55 min

Ingredients

• 8 oz uncooked penne pasta
• 1 1/4 lbs beef sirloin, cut into thin strips
• 2 bell peppers, sliced
• 1 large onion, sliced
• 2 cups beef broth
• 2 cups shredded provolone cheese

Instructions

1. Layer the uncooked pasta in a greased 9×13 inch dish, then top with the raw beef strips, peppers, and onion.
2. Pour the beef broth over everything.
3. Cover with foil and bake at 375 F for 35 minutes.
4. Stir, top with provolone, and bake uncovered 10 minutes until the cheese is melted and bubbly.

20. Apple Cinnamon French Toast Casserole

Prep: 15 min | Cook: 45 min | Total: 60 min

Ingredients

• 1 loaf brioche bread, cubed
• 6 large eggs
• 2 cups milk
• 3 apples, diced
• 1/2 cup brown sugar
• 2 tsp ground cinnamon

Instructions

1. Dump the bread cubes and diced apples into a greased 9×13 inch baking dish.
2. Whisk the eggs, milk, brown sugar, and cinnamon together, then pour over the bread and press down lightly.
3. Cover with foil and bake at 350 F for 30 minutes.
4. Uncover and bake 15 more minutes until puffed and golden, then serve warm with maple syrup.

The Bottom Line

Dump-and-bake casseroles prove that a real homemade dinner does not need a pile of prep bowls. Pick one from this list tonight, dump everything into a single dish, and let the oven handle the rest while you put your feet up.