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Weekend Potluck Casserole

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A creamy, crowd-friendly casserole that is perfect for potlucks, featuring adaptable ingredients and a crunchy topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 lb short pasta (penne, rigatoni) or 6 cups cooked rice or 3 lbs diced, parboiled potatoes Choose one of the base options.
  • 2 tbsp olive oil or butter For sautéing aromatics.
Aromatics and Sauce
  • 1 medium onion, finely chopped For flavor base.
  • 2-3 cloves garlic, minced Enhances flavor.
  • 3 tbsp all-purpose flour Or use cornstarch for gluten-free.
  • 2 cups milk (dairy or unsweetened plant milk) For creamy texture.
  • 1 cup chicken or vegetable stock Enhances flavor.
  • 1.5-2 cups shredded cheese (cheddar, Monterey Jack, or a mix) For creaminess.
  • 1 tsp Dijon mustard (optional) Brightens sauce.
Additional Ingredients
  • 2 cups mixed vegetables (frozen peas & carrots, or roasted seasonal veg) Choose your preference.
  • 2 cups cooked protein (shredded rotisserie chicken, canned tuna, cooked beans for vegetarian) For added protein.
  • 1 cup panko breadcrumbs or crushed crackers for topping For a crunchy layer.
  • 2 tbsp melted butter For the topping.
  • Salt and black pepper to taste Salt and black pepper For seasoning.
  • Fresh parsley or chives Fresh parsley or chives for garnish For serving.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Cook pasta to al dente according to package directions, drain and set aside. If using rice or potatoes, have them cooked and slightly underdone.
Cooking the Sauce
  1. In a large skillet, heat oil or butter over medium heat.
  2. Add onion and sauté for 4-5 minutes until soft, then add garlic and cook for 30 seconds more.
  3. Stir in flour (or cornstarch) and cook for 1 minute. Gradually whisk in milk and stock, cooking until sauce thickens for 3-5 minutes.
  4. Reduce heat and stir in mustard (if using), half the cheese, salt, and pepper. Taste and adjust seasoning.
Assembly and Baking
  1. Combine cooked pasta/rice/potatoes, sauce, vegetables, and protein in a large bowl. Toss gently to coat.
  2. Transfer mixture to the prepared baking dish.
  3. Mix panko breadcrumbs with melted butter and remaining cheese. Evenly sprinkle over the casserole.
  4. Bake for 20-25 minutes until sauce is bubbly and topping is golden. Let rest for 5-10 minutes before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 3gSugar: 2g

Notes

This casserole is adaptable for vegetarian and gluten-free diets. Make ahead and refrigerate, adding toppings just before baking.
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