4 Super Easy Dump-And-Go Casseroles

These are perfect for busy women.

By
Published September 18, 2026
Pan of ziti casserole from overhead with white and red checkered table cloth
Stocksy

It's the one question I used to dread every day: What's for dinner? After a busy day at work and taking care of the kids, the last thing I wanted to do was spend another hour in the kitchen trying to whip up dinner. But then a friend of mine shared her solution for avoiding time-consuming dinner recipes and a sink full of dirty dishes after cooking.

They're called "Dump-and-Go" casseroles, easy recipes that require very little work. You simply mix all your ingredients in one baking dish, and then pop the casserole in the oven. Most of these recipes take only 10 minutes to prepare, but to save even more time, I double the recipes, so I have an extra dinner ready to go in the freezer for another night.

Although these dump-and-go casseroles are time-savers, they don't skimp on flavor and taste like you spent all day cooking in the kitchen.

Cheesy Potato and Kielbasa Casserole

This cheesy, hearty dish comes together in minutes — the only chopping involved is chopping the kielbasa. Dump and mix all the ingredients together in a single baking dish, and then the oven does the rest of the work for you!

Serves 6-8

  • 1 pound smoked kielbasa, cut into bite-size pieces
  • 1 (32-ounce) bag frozen hash browns, thawed
  • 2 cups grated cheddar cheese
  • 1 cup sour cream
  • 1 small onion, diced
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Preheat oven to 350. Mix all ingredients together in a 9 x 13 greased casserole dish, setting aside 1 cup of the shredded cheddar. Bake for 35 minutes. Sprinkle the remaining 1 cup of cheese over the top and bake for another 10 minutes, or until bubbly and lightly browned on top.

Parmesan Chicken Broccoli and Rice Bake

The best part about this quick recipe is that it makes a complete meal: juicy chicken, vegetables, and rice — no side dishes necessary.

Makes 4 large servings (one chicken thigh per person)

  • 3 cups cooked white rice
  • 1 cup chicken broth
  • 1 (10.5-ounce) can cream of mushroom soup
  • 1 (8-ounce) can sliced mushrooms, drained
  • 1 (12-ounce) bag frozen broccoli florets
  • 1 1/2 cups grated Parmesan cheese
  • 2 1/2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • 4 bone-in chicken thighs

Preheat oven to 400 degrees. In a greased 9 x 13 casserole dish, mix rice with broth, soup, mushrooms, broccoli, Parmesan cheese, 1 1/2 teaspoons of the Italian seasoning, and salt and pepper to taste. Mix well, then top with the chicken thighs. Sprinkle remaining 1 teaspoon of Italian seasoning over the chicken. Bake for 30-35 minutes or until chicken is thoroughly cooked.

Beef Stroganoff Casserole

If you're looking for comfort food, this recipe delivers. Tender meatballs in a creamy stroganoff sauce with mushrooms and sour cream. Simple ingredients that are inexpensive, and super easy to put together.

Serves 6-8

  • 1 (22-ounce) jar Alfredo sauce
  • 3 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream, room temperature
  • 12 ounces uncooked egg noodles
  • 1 cup onions, minced
  • 1 (14-16 ounce) bag frozen meatballs, thawed
  • 1 (8-ounce) can sliced mushrooms, drained
  • 1/2 teaspoon garlic powder
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons butter, melted

Preheat oven to 425. In a greased 9 x 13 casserole dish, whisk together the first 4 ingredients until smooth. Stir in the uncooked noodles, onions, meatballs, mushrooms, and garlic. Make sure all the noodles are covered in sauce. Cover dish with foil and bake for 30 minutes. Uncover, stir the noodles, then bake for another 5 minutes, covered. In a small bowl, mix the breadcrumbs and butter together. Uncover the casserole and sprinkle the breadcrumbs over the dish. Bake, uncovered, for another 5 minutes or until noodles are al dente. Let it sit 10 minutes to thicken before serving.

Dump and Bake Ziti (meatless)

I cook an Italian dish several times a month — you can't beat the tantalizing fragrance of garlic, herbs, and marinara sauce cooking in the kitchen. This simple recipe from 12 Tomatoes is perfect if you're in a time crunch since the noodles don't have to be boiled ahead of time. It's also a satisfying dinner for the vegetarian in the family. Serve the ziti with some garlic bread on the side and a leafy green salad to complete the meal.

Serves 6

  • 16 ounces uncooked ziti
  • 1 (24-ounce) jar marinara sauce
  • 3 cups water
  • 16 ounces ricotta cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1 egg
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups mozzarella cheese, grated

Preheat oven to 425 and grease a 9 x 13 baking dish with nonstick spray. In a small bowl, stir together the ricotta, Parmesan, egg, parsley, oregano, salt, garlic powder, and pepper. In a separate bowl, stir together the ziti, marinara sauce, and water. Spread half of the ziti mixture in the prepared baking dish. Top with the ricotta mixture, then pour the remaining ziti mixture over the top. Cover tightly with foil and bake for 40 minutes. Uncover and stir gently. Check to see if pasta is al dente. If the pasta is still hard, cover it and return it to the oven. Once the pasta is al dente, remove the foil and top with mozzarella cheese. Bake, uncovered, until cheese has melted and pasta is tender, about 5-10 minutes.

What's YOUR favorite dump-and-go recipe? Let us know in the comments below.

Marcia Kester Doyle is a Yahoo Life Columnist and the author of Who Stole My Spandex? Life In The Hot Flash Lane. Her work has appeared in The New York Times, The Washington Post, The Huffington Post, The Independent, Stylist, U.S.A. Today/Reviewed, Cosmopolitan, Good Housekeeping, AARP, Woman's Day, Country Living, House Beautiful, and many others. You can find her at marciakesterdoyle.com.