10 Best Spring Casserole Recipes for a Light and Delicious Meal!

​Spring brings fresh energy to our kitchens, inspiring dishes that highlight the season’s vibrant produce.

One such favorite is the Asparagus Casserole—a comforting blend of tender asparagus enveloped in a creamy, cheesy sauce, topped with a crispy, golden crust. ​

I remember preparing this casserole for a family brunch, the kitchen filled with the inviting aroma of baking cheese and fresh asparagus.

It reminded me of springtime gatherings at my grandmother’s house, where seasonal dishes brought everyone together.​

Casseroles like this not only nourish the body but also create cherished memories. Whether you’re an experienced cook or just starting out, this recipe is straightforward and rewarding.

Embrace the season’s offerings and enjoy the simple pleasure of cooking and sharing a meal with loved ones.

1. Asparagus Casserole

Nothing says spring like tender asparagus baked in a rich, cheesy sauce. This asparagus casserole is the ultimate side dish—layers of crisp-tender asparagus coated in a velvety, garlicky béchamel, with a golden Parmesan-panko topping that adds the perfect crunch.

Whether you’re serving it alongside Easter ham or a simple weeknight roast chicken, this dish delivers comfort with a fresh, seasonal twist. The nutty, slightly sweet flavor of asparagus shines through, perfectly balanced by creamy, savory goodness in every bite. If you love a good baked dish with a crispy top, this one’s a must-try.

Servings: 1

Ingredients:

• 1 teaspoon salt
• 3 tablespoons unsalted butter, divided
• ½ cup panko breadcrumbs, preferably whole-wheat
• 1 tablespoon finely chopped garlic
• 3 pounds asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons all-purpose flour
• 5 ounces cream cheese
• 2 cups whole milk
• ½ cup shredded part-skim mozzarella cheese

Instructions:

• Preheat oven to 450°F. Boil a large pot of water and set up a bowl of ice water.
• Melt 1 tablespoon butter, stir in panko, and set aside.
• Cook asparagus in boiling water for 1 minute, then transfer to ice water. Drain and pat dry.
• Arrange asparagus in a 9×13-inch baking dish.
• In a pot, melt 2 tablespoons butter, add garlic, then stir in flour. Gradually whisk in milk and cook until thickened.
• Remove from heat and stir in cream cheese, mozzarella, and salt. Pour over asparagus and mix.
• Sprinkle panko on top and bake for 12-15 minutes until tender.

2. Creamy Spinach & Feta Chicken Casserole

This dish brings all the cozy, Mediterranean-inspired flavors straight to your table—tender chicken baked in a creamy, garlicky sauce with sautéed spinach and briny feta cheese.

A hint of oregano and a squeeze of lemon brighten everything up, while the feta melts just enough to create a luscious, tangy bite in every forkful. It’s the kind of hearty yet fresh meal that feels like something you’d find in a little seaside taverna. Serve it with crusty bread to soak up every last bit of that creamy goodness!

Servings: 8

Ingredients:

• 3 tablespoons extra-virgin olive oil, divided
• 1 cup finely diced onion
• 4 cloves garlic, minced
• 10 ounces frozen chopped spinach, thawed, drained and squeezed dry
• 3 tablespoons all-purpose flour
• 1 (14 ounce) can artichoke hearts, rinsed and chopped
• 1 ½ cups low-sodium chicken broth
• 4 ounces nonfat or reduced-fat cream cheese, cut into cubes
• 3 cups diced cooked chicken breast
• 1 lemon, zested and juiced
• ½ cup crumbled feta cheese
• 8 sheets frozen phyllo dough, thawed in the refrigerator overnight

Instructions:

• Preheat oven to 400°F and coat a 9×13-inch baking dish with cooking spray.
• Sauté onion in 1 tablespoon oil until soft, then add garlic and cook for 1 minute.
• Stir in spinach and flour, then add artichokes, broth, and cream cheese. Cook until thickened.
• Remove from heat and mix in chicken, lemon zest, lemon juice, and feta. Pour into the baking dish.
• Layer phyllo sheets on top, brushing each with oil. Repeat until all sheets are used.
• Score the top into 8 slices, then bake for 30-35 minutes until golden brown.
• Let cool for 10 minutes before serving.

3. Chicken Piccata Casserole

If you love the bright, briny flavors of classic chicken piccata, wait until you try this baked version. Juicy chicken is nestled in a creamy lemon-caper sauce, with hints of garlic and white wine for extra depth.

A crisp topping of golden breadcrumbs adds a delightful contrast, making each bite a mix of creamy, crunchy, tangy, and savory. It’s the perfect balance of indulgent and refreshing, and best of all, it comes together in one dish—no stovetop frying required! This is weeknight elegance at its best.

Servings: 4

Ingredients:

• 3/4 teaspoon salt, divided
• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1/4 teaspoon ground pepper
• 2 tablespoons unsalted butter
• 1 cup whole-wheat orzo 
• 1 lemon, cut into 1/4-inch slices
• 1/3 cup dry white wine
• 2 teaspoons minced garlic
• 1 1/2 cups unsalted chicken broth
• 8 cups chopped stemmed curly kale
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons drained non-pareil capers, chopped

Instructions:

• Preheat oven to 400°F.
• Season chicken with salt and pepper. Sear in a hot skillet until golden on both sides, then transfer to a plate.
• Add butter and lemon slices to the pan, cook until golden, then transfer to the plate.
• Sauté orzo and garlic until fragrant. Stir in wine and cook until mostly absorbed.
• Add broth, kale, capers, and remaining salt. Bring to a boil, then return the chicken and lemon slices to the pan.
• Transfer to the oven and bake for 10 minutes until chicken is cooked through.
• Sprinkle with parsley and serve.

4. Vegetarian Spring Egg Casserole

When spring vegetables are at their peak, this egg casserole is the perfect way to celebrate them. Fluffy, golden eggs are baked with tender asparagus, sweet peas, and vibrant spinach, all folded into a creamy ricotta-Parmesan base.

It’s light, fresh, and bursting with seasonal flavors—ideal for Easter brunch or a lazy Sunday morning. The best part? It’s just as delicious warm from the oven as it is chilled the next day. Pair it with a crisp salad for an effortless meal.

Servings: 1

Ingredients:

• 4 cloves garlic, finely chopped
• 3 tablespoons unsalted butter
• 1 cup whole milk
• 1 ½ cups chopped scallions
• 6 ounces fresh baby spinach (about 10 cups), chopped
• 4 ounces reduced-fat cream cheese, softened
• 6 large eggs, beaten
• ¾ cup shredded whole-milk mozzarella cheese
• 8 ounces whole-grain crusty bread, cut into 1-inch cubes (about 5 cups)
• ½ teaspoon salt
• 1 (12-ounce) bunch of asparagus, trimmed and cut into 1-inch pieces

Instructions:

• Sauté scallions and garlic in melted butter until softened. Add spinach and cook until wilted. Remove from heat.
• In a large bowl, whisk milk and cream cheese, then mix in eggs, mozzarella, and salt.
• Stir in bread cubes, asparagus, and the spinach mixture until well coated.
• Pour into a greased 9×13-inch baking dish, cover, and chill for at least 8 hours.
• Preheat oven to 350°F. Bake covered for 30 minutes.
• Uncover and bake for another 25-30 minutes until golden and set.

5. Teriyaki Chicken Skillet Casserole with Broccoli

This one-pan wonder brings all the sweet-savory flavors of teriyaki straight to your dinner table—no takeout menu needed! Juicy chicken and crisp-tender broccoli are simmered in a sticky, umami-rich teriyaki glaze, then baked together for an easy, comforting meal.

A sprinkle of sesame seeds and green onions adds the perfect finishing touch. It’s a simple but flavor-packed dish that hits every note—sweet, salty, tangy, and deeply satisfying. Serve it over fluffy rice, and you’ve got a weeknight dinner the whole family will devour.

Servings: 6

Ingredients:

• 3 cups bite-size broccoli florets
• 1 cup sliced scallions
• 1 cup diced red bell pepper
• 2 tablespoons sesame oil
• ½ cup low-sodium teriyaki sauce
• ½ cup water
• 3 cups cooked brown rice
• 1½ tablespoons cornstarch
• 2 cloves garlic, grated (½ teaspoon)
• 3 cups sliced cooked chicken
• Toasted sesame seeds or toasted sliced almonds for garnish (optional)

Instructions:

• Preheat oven to 350°F.
• Heat sesame oil in an ovenproof skillet over medium heat.
• Sauté broccoli, bell pepper, and scallions until softened, about 3-5 minutes.
• Mix teriyaki sauce, water, cornstarch, and garlic in a cup.
• Add the sauce, chicken, and rice to the skillet. Stir well.
• Transfer to the oven and bake for 15 minutes until heated through.
• Sprinkle with sesame seeds or almonds, if desired, and serve.

6. Creamy Broccoli-Cauliflower Chicken Casserole

Sometimes, you just need a cozy, bubbling casserole that wraps you up like a warm hug. This one does exactly that—tender chicken, roasted broccoli, and cauliflower, all smothered in a velvety cheese sauce with just a hint of Dijon for depth.

A buttery, crunchy breadcrumb topping seals the deal, making this casserole irresistibly rich and satisfying. It’s classic comfort food but with an extra serving of veggies, so you can feel good about going back for seconds.

Servings: 6

Ingredients:

• ½ teaspoon ground pepper
• 2 cups of reduced-fat milk
• 2 ounces of reduced-fat cream cheese, at room temperature
• 1 cup grated Parmesan cheese, divided
• 3 cups shredded or chopped cooked chicken
• 4 cups cauliflower florets (1-inch)
• 4 cups broccoli florets (1-inch)
• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• ½ teaspoon salt

Instructions:

• Preheat oven to 375°F and coat an 8-inch baking dish with cooking spray.
• Steam cauliflower and broccoli until almost tender, then pat dry.
• Sauté onion in oil until softened, then add garlic and cook until fragrant.
• Stir in flour, salt, and pepper, then whisk in milk and cream cheese until thickened.
• Remove from heat, stir in Parmesan, then mix in vegetables and chicken.
• Transfer to the baking dish, sprinkle with more Parmesan, and bake for 20 minutes.
• Serve warm when bubbly and golden on top.

7. Chicken Biscuit Casserole

Picture this: creamy, herb-infused chicken filling, bubbling beneath a golden layer of buttery, flaky biscuits. It’s a cross between a classic chicken pot pie and the coziest biscuit-topped bake you can imagine.

The filling is thick, rich, and loaded with tender chicken and veggies, while the biscuits soak up just enough of the sauce to become irresistibly soft in the center with crispy edges. Whether it’s a chilly evening or you just need a little extra comfort, this dish is pure nostalgia in a bite.

Servings: 4

Ingredients:

• 2 (10.5 ounces) cans cream of chicken soup
• 1 cup milk
• 1 teaspoon garlic powder
• ½ teaspoon rotisserie seasoning
• ½ teaspoon black pepper
• 12-ounce can of refrigerated biscuits
• 1 cup frozen peas and carrots
• 1 cup shredded cheddar cheese
• 2 cups cooked chicken (shredded or diced)
• ¼ cup sliced green onion (optional)

Instructions:

• Preheat oven to 375°F and spray a 9×13-inch baking dish with nonstick spray.
• In a large bowl, whisk together cream of chicken soup, milk, garlic powder, rotisserie seasoning, and black pepper.
• Cut each biscuit into fourths and add them to the bowl. Stir to coat.
• Mix in peas, carrots, cheddar cheese, and chicken.
• Pour the mixture into the prepared baking dish.
• Bake uncovered for 35-45 minutes until biscuits are golden and bubbly.
• Let cool for a few minutes, top with green onions, and serve!

8. Creamy Lemon-Parmesan Chicken Casserole

Bright, creamy, and packed with flavor, this dish is everything you love about lemon-Parmesan chicken—now in an easy, baked casserole. A silky lemon-infused cream sauce coats tender chicken and pasta, while plenty of Parmesan adds richness and a beautifully golden crust on top.

Fresh herbs and a touch of garlic keep it from feeling too heavy, making it the perfect springtime comfort food. Whether you serve it with a crisp green salad or warm garlic bread, this one’s sure to be a favorite.

Servings: 4

Ingredients:

• 4 tablespoons extra-virgin olive oil, divided
• 1 cup chopped onion
• ½ teaspoon ground pepper, divided
• 2 cups chopped broccoli
• ½ teaspoon salt, divided
• 2 large cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups reduced-fat milk
• 2 teaspoons lemon zest
• ½ cup grated Parmesan cheese
• 3 cups shredded cooked chicken (about 12 ounces)
• 5 teaspoons lemon juice
• 1 ½ cups cooked whole-wheat orzo
• ½ cup whole-wheat panko breadcrumbs

Instructions:

• Preheat oven to 400°F and coat an 8-inch baking dish with cooking spray.
• Heat 2 tablespoons oil in a skillet over medium heat. Sauté onion until soft, about 3 minutes. Add broccoli, salt, and pepper; cook 3-4 minutes. Stir in garlic and cook for 30 seconds. Transfer to a bowl.
• Add 1 tablespoon oil to the pan. Stir in flour and cook for 1 minute.
• Gradually whisk in milk and cook until thickened about 2 minutes. Remove from heat and stir in lemon juice, Parmesan, chicken, orzo, and the broccoli mixture.
• Pour into the prepared baking dish.
• Mix panko, lemon zest, and 1 tablespoon oil in a bowl. Sprinkle over the casserole.
• Bake for 15-20 minutes until golden and bubbling. Serve hot!

9. Skillet Caprese Chicken Casserole

Nothing beats the classic trio of tomatoes, basil, and mozzarella—but when you add juicy chicken and bake it into a bubbling, golden casserole, it’s next-level good. This dish takes all the fresh, vibrant flavors of a Caprese salad and transforms them into a comforting, one-pan meal.

The cheese melts into gooey perfection, while the balsamic glaze drizzled on top brings just the right amount of tangy sweetness. Serve it straight from the skillet with some crusty bread, and you’ve got an easy, crowd-pleasing dinner.

Servings: 6

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium yellow onion, chopped
• 1 pint grape tomatoes, halved
• 3 cloves garlic, minced
• 8 ounces whole-wheat penne or rotini
• 1 pound boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
• ¼ cup chopped fresh basil, plus more for garnish
• 1½ cups low-sodium chicken broth
• ½ cup reduced-fat sour cream
• 1½ cups reduced-fat milk
• 6 tablespoons all-purpose flour
• 1 tablespoon Italian seasoning
• 1 teaspoon dry mustard
• 1 teaspoon onion powder
• 1 cup shredded low-moisture, part-skim mozzarella cheese
• ½ teaspoon plus ⅛ teaspoon salt
• ¼ teaspoon ground pepper
• Balsamic glaze for garnish (optional)

Instructions:

• Heat 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Sauté onions until browned, about 8 minutes.
• Add tomatoes and garlic; cook until tomatoes soften, about 3 minutes.
• Stir in chicken, pasta, and basil.
• Whisk broth, milk, sour cream, flour, and seasonings. Pour over pasta, ensuring it’s covered.
• Bring to a simmer, then reduce heat and cover. Cook, stirring occasionally, until pasta is tender and chicken is fully cooked, about 14-16 minutes.
• Preheat broiler to high. Sprinkle cheese on top and broil until melted and golden, about 3 minutes.
• Garnish with basil or balsamic glaze if desired. Serve hot!

10. Baked Cod Casserole

Flaky, tender cod meets a creamy, garlicky sauce in this irresistibly simple seafood bake. With a crispy, buttery topping of seasoned breadcrumbs and Parmesan, this casserole strikes the perfect balance between light and indulgent.

The fresh flavors of lemon, garlic, and herbs keep it bright, while the rich sauce makes it feel special enough for a dinner party. Whether you’re looking for an easy way to cook cod or just want to switch up your weeknight meals, this dish delivers big flavor with minimal effort.

Servings: 4

Ingredients:

• 2 tablespoons extra-virgin olive oil, divided
• 2 medium onions, very thinly sliced
• 1 cup dry white wine
• 1 1/4 pounds cod (see Tip), cut into 4 pieces
• 2 teaspoons chopped fresh thyme
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 1/2 cups finely chopped whole-wheat country bread, (about 2 slices)
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 1 cup finely shredded Gruyere or Swiss cheese

Instructions:

• Preheat oven to 400°F.
• Sauté onions in 1 tablespoon oil over medium-high heat for 5-7 minutes. Add wine and cook until slightly reduced, 2-4 minutes.
• Place cod on top, and season with thyme, salt, and pepper. Cover with foil and bake for 12 minutes.
• Toss bread with oil, paprika, and garlic powder. Spread over the fish, and top with cheese.
• Bake uncovered for 10 more minutes until the fish is opaque. Serve hot!