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Introduction
There’s something magical about a summer casserole — a dish that’s both fresh and comforting, easy to prepare, and guaranteed to please a crowd. This recipe quickly became a family favorite in our household because it combines seasonal vegetables, a hearty protein, and just the right amount of cheese and herbs. Whether you’re hosting a backyard gathering or simply looking for a satisfying weeknight meal, this casserole is your go-to. The best part? It’s so versatile, you can tweak it to your liking and always end up with something delicious!
Ingredients
2 cups cooked shredded chicken (or your preferred protein)
3 cups fresh summer vegetables (zucchini, tomatoes, bell peppers, corn)
1 cup cooked quinoa or rice
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 small onion, diced
2 cloves garlic, minced
1 cup marinara sauce or fresh tomato sauce
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Fresh parsley for garnish (optional)
Preparation
Preheat oven to 375°F (190°C). Lightly grease a medium-sized casserole dish.
Prepare the vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and garlic; sauté until fragrant and translucent.
Add chopped summer vegetables to the skillet, season with oregano, basil, salt, and pepper. Cook for 5-7 minutes until slightly softened.
Combine ingredients: In a large mixing bowl, combine the cooked chicken, sautéed vegetables, cooked quinoa or rice, and marinara sauce. Stir gently until well mixed.
Assemble casserole: Transfer mixture to the casserole dish. Sprinkle shredded mozzarella and Parmesan cheese evenly over the top.
Bake: Place in the oven and bake uncovered for 25-30 minutes, or until the cheese is bubbly and golden brown.
Rest & Serve: Let it cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Serving and Storage Tips
Serve the casserole warm as a main dish with a side salad or crusty bread.
Leftovers keep well in the refrigerator for up to 3 days. Reheat in the oven or microwave.
For longer storage, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Variation
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