These 3 ingredient casserole recipes are for the nights when the fridge is close to empty and nobody wants to cook. Every one starts with three main ingredients, most of them straight from the pantry or freezer. When you have a little more time, my bigger collection of easy casserole recipes has plenty more.
I sorted them into breakfast casseroles, side dishes and main dishes, so you can find what you need for brunch, a holiday table or a busy weeknight.
Canned soup, frozen potatoes and shredded cheese do most of the heavy lifting in these recipes. A couple add salt and pepper or a splash of broth, and I noted that in each description.
I checked every recipe below: each one is built on three main ingredients. A few add salt, pepper, butter or a splash of broth, and that is noted where it applies.
Biscuits and gravy without standing over a skillet. Ground turkey, a can of refrigerated biscuits and sausage gravy mix all go in one dish, so it is a good pick for a weekend breakfast or a brunch crowd. From Lauren Fit Foodie.
Crescent roll dough on the bottom and top, with cooked sausage crumbles and cream cheese in the middle. Using precooked sausage crumbles means nothing to brown first. From Life with Janet.
Frozen hash browns, heavy cream and Parmesan, plus salt and pepper. It bakes up rich and creamy and goes with eggs, ham or a holiday brunch spread. From Plain Chicken.
The cheddar version of the hash brown casserole above: hash browns, heavy cream and shredded cheddar, plus salt and pepper. Pick this one if your family likes it extra cheesy. From Call Me PMc.
The classic holiday side, scaled up for a crowd: canned green beans, cream of mushroom soup and French fried onions. Nothing to chop, which matters on Thanksgiving. From Unsophisticook.
Tater tots, bacon and shredded cheddar, baked until crispy on top. Pre-cooked bacon bits make it even faster on a busy night. From Blessings in Surprise.
Cut-up refrigerated biscuits, bite-size chicken and frozen broccoli in cheese sauce, baked until the biscuits puff up golden. It is a whole dinner in one dish. From Life in the Lofthouse.
Chicken breasts, long grain rice and canned beef consomme, with a little butter and oil for browning the chicken. It bakes covered for an hour, so start it and walk away. From Reinvented Delaware.
Macaroni, canned tuna and cream of mushroom soup, with salt, pepper and optional bread crumbs. It is a pantry dinner, so keep it in mind for the end of the month. From Pretty Plate.
Instant Pot 3 Ingredient Meatball Ravioli Casserole
Frozen meatballs, frozen ravioli and a jar of spaghetti sauce, plus a cup of broth, all cooked in the Instant Pot. No thawing and no boiling pasta. From 365 Days of Slow Cooking and Pressure Cooking.
Thaw frozen hash browns first. Both hash brown casseroles on this list cook more evenly when the potatoes are thawed and patted dry.
Drain canned vegetables well. Extra liquid from green beans or other canned vegetables makes a soupy casserole.
Use a 9×13 dish for a family. Most of these fill a 9×13 baking dish, which feeds a family with leftovers or a small potluck crowd.
Season at the end. Canned soup and cheese are already salty, so taste before adding more salt.
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❓ Frequently Asked Questions
Here are quick answers about cooking, storing and planning ahead with these three-ingredient casseroles.
The green bean casserole and the tater tot casserole need no chopping at all. Open the cans or bags, layer everything in the dish and bake.
Most of the oven casseroles here can be assembled the night before, covered and refrigerated, then baked the next day with a few extra minutes added since the dish starts cold. Add crunchy toppings like French fried onions right before baking so they stay crisp.
Cover leftovers and refrigerate them within two hours of baking. They are best eaten within 3 to 4 days, and individual portions reheat well in the microwave.
