To the casseroles, get set, go! Quick casserole recipes for every taste

easy and quick casserole recipes

Now a casserole with a delicious crust on the table! It is probably the seductive scent, the countless possible variations and the simple preparation that make casseroles and gratins so popular with young and old. Sometimes with meat, sometimes vegetarian or sometimes sweet – there are no limits to your imagination. Rather, it is important nowadays to get all generations to the table and this is usually achieved with a delicious casserole or gratin. If a casserole is then also baked with cheese, we can hardly resist.

A casserole in a beautiful casserole dish is usually used to use up leftovers – when “the eyes were bigger than the stomach” and pasta, meat, fish, potatoes or vegetables were left over. There is definitely something for everyone in the following simple casserole recipes.

Table of contents:

Simple potato casserole with cauliflower and spicy minced beef

You should have the following ingredients at home:

1 cauliflower or broccoli
3-4 potatoes
400 g minced beef
1 egg, from happy hens
2 onions, diced
1 roll, soaked and squeezed

for the egg milk:

100 ml milk
4 eggs, from happy hens
150 g grated Gouda or similar cheese

for the crust:

approx. 200 g grated Gouda or similar

The potato casserole with cauliflower and spicy minced meat is prepared as follows:

Clean cauliflower or broccoli, wash, divide into small florets. Peel the potatoes, cut into slices and boil or steam in salted water together with the cauliflower or broccoli for about 5-8 minutes. Now knead 400 g minced beef, 1 egg, 2 onions (diced), 1 roll (soaked and squeezed out). Season, taste and place in a greased casserole dish. Arrange the drained vegetables and potato slices alternately on top.

Now mix the ingredients of the egg milk and pour over it. Last but not least, plenty of grated Gouda or similar. Scatter cheese on top and bake in the preheated oven at 200 degrees for about 40 minutes.

In short – after a good 40 minutes you have conjured up a simple potato casserole with minced meat on the table.

Potato casserole with egg and walnuts


600 grams of potatoes
2 big apples
4 carrots
1 large onion
50 g walnut kernels
150 ml whipping cream
3 eggs

Potato casserole

The potato casserole is prepared as follows:

Peel potatoes, apples, carrots and onions. Grate carrots, core apples, cut apples and onions into thin slices. Blanch the potato slices in lightly salted water for 5 minutes, grease a casserole dish with butter. Now alternately layer potatoes, carrots, onions and apples and season. Sprinkle the last apple layer with some cinnamon. Whisk the eggs with the cream, season with salt and pepper and pour over the casserole. Scatter the walnuts on top and bake the casserole in the oven (170 °C) for approx. 40 minutes.

Pasta casserole with spinach

Ingredients for 4-6 servings

1 pack Leaf spinach (300 g)
65g butter or margarine
250 g green tagliatelle
1 tbsp. oil
250 grams of onions
500 g mixed minced meat
1 ds. Tomatoes (420 g rep.)
2-3 tbsp. Mustard
250g sliced Gouda

The pasta casserole is prepared as follows:

Defrost the spinach with a little water and 15 g butter in a saucepan over a low to medium heat, season with salt and pepper. Cook the noodles in 3 liters of salted water and oil for 7-8 minutes until al dente, rinse in a colander and drain. Sauté the diced onions in 20 g butter until translucent. Add mince, fry thoroughly. Roughly dice the tomatoes and add to the meat. Season with salt, pepper, mustard and thyme. Now simmer uncovered for 10 minutes.

Sweat the flour in the remaining butter or margarine, fill up with milk, cook for 5 minutes while stirring, melt the processed cheese in it, pepper. Grease casserole dish with butter. Layer half of the pasta, mince, spinach, sauce and pasta again. Put cheese on top. Bake the casserole in the middle of the oven at 200 °C for 35-40 minutes.

Vegetarian, autumnal pumpkin casserole


1 kg pumpkin flesh
2 coconuts or 300 g grated coconut
100 grams of brown sugar
1 cup flour
2 dashes of allspice, ground for the mold
3 tbsp. butter for sprinkling
2 tbsp. grated coconut
1 teaspoon salt

The vegetarian pumpkin casserole is prepared as follows:

Peel the pumpkin, cut into pieces, cook in a little water for about 25 minutes until soft and drain in a colander for an hour. Drill the coconuts and reserve the coconut milk. Crack open the coconuts and scoop out the flesh. Peel off the thin brown skin and grate the coconut flesh.

Pour the coconut milk over the coconut flakes (moisten the dried coconut flakes with 1/2 cup of water – per 300 g of flakes), knead thoroughly, squeeze out firmly in a cheesecloth and save the liquid. Preheat the oven to 200°C. Puree the pumpkin flesh with a hand blender. Stir in the sugar, flour, coconut milk, salt and allspice. Grease a casserole dish with butter, fill in the pumpkin mixture, smooth out, distribute the remaining butter in small flakes and sprinkle over the grated coconut. Bake the pumpkin casserole in the oven for 60 minutes. When the coconut flakes start to brown, cover the casserole with aluminum foil.

Casserole with Brussels sprouts and hazelnuts

Casserole with Brussels sprouts and hazelnuts

ingredients for 4 persons

1 kg Brussels sprouts
500g minced beef
200 g low-fat quark
1 tbsp. chopped parsley
grated zest of half a lemon
freshly grated nutmeg
200 grams of sour cream
2 eggs
20 g chopped hazelnuts

The casserole with Brussels sprouts is prepared as follows:

Clean the Brussels sprouts and pre-cook for about 8 minutes and drain. Mix the ground beef with the quark and parsley and season to taste with salt, pepper, lemon zest and nutmeg: Preheat the oven to 200 °C. Whisk together the sour cream and eggs thoroughly and season with salt, pepper and nutmeg.

Grease a casserole dish (round, if you have one) and spread the meat mixture evenly over the base. Press the Brussels sprouts into the meat mixture in a circular motion. Pour the cream mixture over them and sprinkle with the hazelnuts. Bake the casserole on the middle shelf of the oven for 30-35 minutes.

Vegetarian pasta casserole with red lentils


250 g green tagliatelle
150 grams of ham
1 teaspoon butter or margarine
2 onions
3 eggs
120g red lentils
1/4 l chicken broth
200 grams of mushrooms
1 bunch basil
200 g crème fraîche
100 g Emmental cheese

The pasta casserole is prepared as follows:

Cook pasta “al dente”. Cut the ham into strips and sauté in hot fat over a low heat. Dice the onions and sauté them. Rinse the lentils in a sieve, drain and add to the ham. Pour in the broth and cook over medium-high heat for 4 minutes. Clean and quarter the mushrooms. Layer drained pasta with basil strips, lentil, ham and mushroom mixture in a buttered ovenproof dish. Mix the eggs, crème fraîche and grated cheese, season with salt and pepper and pour over the casserole. Bake in the oven at 225 °C for 20-30 minutes.

Casserole with white cabbage and minced meat


1 kg white cabbage
3 onions
60 grams of butter
300 g mixed minced meat
1 teaspoon paprika powder, hot
2 teaspoons tomato paste
1/8 l meat broth
75 g feta cheese
2 eggs
1/4 l milk

It is prepared as follows:

Cut the cabbage into strips without the stalk. Dice the onions very finely. Melt the butter in a saucepan and lightly brown the onions. Fry ground beef. Sauté the onions, mince, cabbage, salt and paprika over a low heat for about 30 minutes. Grease an ovenproof dish with butter, sprinkle with breadcrumbs and fill in the cabbage-minced meat mixture. Mix the tomato paste with the beef broth and pour over. Sprinkle the casserole with the cheese. Whisk the eggs with the milk and pour over. Bake in the oven for approx. 30 minutes at 200 °C.

Casserole with macaroni, eggplant and rabbit


400 grams of eggplant
1 clove of garlic
1/8 liter vegetable oil
300 g macaroni
1 1/2 l veal stock
600 g rabbit legs
1 chili
150 g smoked bacon, streaky
60 grams of onion
40 grams of carrots
60 grams of leeks
500 g ripe tomatoes
2 tbsp. fresh chopped herbs
20 grams of butter
20 grams of flour
1/4 l milk
50 g grated Gruyère (raw milk cheese, from the mountains of Savoie and Franche-Comté)
20 grams of butter

It is prepared as follows:

Cut the eggplant into slices about 1/2 cm thick. Pour over the crushed garlic clove marinade, 1/2 teaspoon salt, ground pepper and 1/8 l vegetable oil and marinate for about an hour. Cook the macaroni in boiling veal stock “al dente”, drain, catching the stock, cover the macaroni and set aside, reduce the veal stock to about 1/8 l.

Bone the rabbit legs with a sharp knife, cut away the tendons and dice the meat into small pieces. Sprinkle the cubes in a bowl with salt, pepper and the finely chopped chilli and set aside. Dice the bacon, onion, carrot and leek very small and place in 2 tbsp. Sauté briefly in heated vegetable oil in a casserole over high heat.

Add the rabbit meat and sauté for a few minutes, stirring constantly. Stir in cubes of skinned, seeded tomatoes and stew for 5-10 minutes. Pour in the reduced veal stock, add the chopped herbs (thyme, parsley). Continue to simmer in the uncovered casserole until the liquid has almost evaporated. For the cheese sauce, melt the butter in a small saucepan and sweat in the flour without color. Pour in the milk, stir until smooth, season with salt and pepper and bring to the boil for about 20 minutes while stirring. Stir in and melt the cheese.

Grease a rectangular mold (approx. 2.5 l) with butter, fill in layers with the marinated aubergine slices, macaroni and the meat mixture, pour the sauce over the last layer of pasta. Place in the oven preheated to 200 °C and bake for approx. 40 minutes.

Vegetarian casserole with zucchini and grist crust


1 g onion
2 cloves of garlic
600 g beefsteak tomatoes
50 g arugula
olive oil
1 teaspoon rosemary
1 teaspoon honey
1 pinch of pepper
1 kg small zucchini
200 g crème fraîche
200 g freshly ground rye
1 teaspoon salt

It is prepared as follows:

Peel and finely dice the onion and garlic cloves. Scald the tomatoes, skin them, cut them into small pieces and remove the stalks. Wash the arugula and let it dry a little or spin it. Heat 2 tbsp olive oil. Fry the onion and garlic cubes in it until translucent. Add the tomato pieces. Season everything with the salt, rosemary, honey and pepper and cook over low heat in an uncovered pot for 10 minutes, stirring often.

Mix in the arugula. Wash and dry the zucchini, cut off the stalks and cut the fruit into cubes of about 2 cm. Fry the zucchini cubes in the remaining olive oil until light yellow on all sides. Preheat the oven to 200°C. Mix the crème fraîche with the grated rye. Alternately fill the zucchini cubes with the tomato mixture in an ovenproof dish. Pour the flour mixture over the vegetables. Bake the casserole on the middle shelf of the oven for 20 minutes.

Vegetarian vegetable casserole

500 g frozen soup vegetables
300 grams of minced meat
1 tbsp breadcrumbs
2 tbsp grated Parmesan
2 tbsp butter


Cook the soup vegetables in salted water for 10-15 minutes and drain. Place half of the vegetables in a greased casserole dish sprinkled with breadcrumbs. Scatter over the ground beef and cover with the remaining vegetables. Sprinkle with breadcrumbs and Parmesan and place small knobs of butter on top and bake everything for about 20 minutes at 200 °C.

Apple Casserole


1 1/2 kg of apples
150 grams of butter
200 grams of sugar
1 vanilla sugar
grated zest of one lemon
375 g whipped cream
4 egg yolks
4 egg whites
12 slices of rusks

It is prepared as follows:

Peel the apples, quarter, core, eighth, lightly steam with butter, sugar, vanilla sugar and lemon zest. Beat the whipped cream with the egg yolk. Beat the egg whites and fold in. Soak the rusk in some of the cream, then layer in layers with the apples and cream in a greased casserole dish. The top layer should consist of rusks and cream.

The casserole and its history

Casseroles emerged from stuffed pies that were already part of medieval cuisine. The first casserole recipes date back to the beginning of the 18th century. The basis of these first casserole recipes was pressed rice, which was prepared with a sweet or savory filling in fireproof pots. At the end of the 19th century, the casserole was represented in English-language cookbooks. Today, the casserole is a staple of the kitchen and the only “national dish” with North American roots.

Who actually coined the term “casserole”?

At the beginning of the 19th century, Joachim Heinrich Campe, a writer and linguist, explained so-called casseroles as follows: “The casserole, that which emerges, in kitchen language, where one understands a dish that is cooked in an oven or on the coals is baked and rises high.”

Quick casserole recipes for every taste in German

You can find this article in German at as “An die Aufläufe, fertig, los! Schnelle Auflauf-Rezepte für jeden Geschmack”

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