25 Dump-and-Bake Casseroles with 5 Ingredients or Less

If you love dinners that basically cook themselves, these dump-and-bake casseroles are about to become your go-to lineup.

From cheesy rice bakes to cozy breakfast casseroles, every recipe here uses five ingredients or less and keeps the steps simple without tasting “basic.”

1. Cheesy Chicken and Rice Dump Casserole

This cozy bake turns chicken and rice into a creamy, cheesy dinner with almost no prep. It’s especially great when you want comfort food that still feels like you really tried.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 2 cups uncooked long grain white rice
• 4 cups chicken broth
• 2 cups shredded cheddar cheese
• 2 tablespoon chopped parsley

Directions

1. Preheat your oven to 375°F and lightly grease a white 9x13 casserole dish.
2. Pour the uncooked rice into the dish and spread it into an even layer using the back of a wooden spoon.
3. Slowly pour in the chicken broth and stir so the rice is fully moistened and evenly distributed.
4. Nestle the chicken thighs into the rice mixture, spacing them out so they bake evenly.
5. Cover tightly with heavy duty aluminum foil and bake 55–65 minutes, until the rice is tender and the chicken is cooked through.
6. Remove the foil, shred the chicken with two forks, and stir everything together so the rice gets coated in the pan juices.
7. Sprinkle cheddar over the top and bake uncovered 8–10 minutes until melted and bubbling at the edges.
8. Let it rest 8 minutes, then finish with parsley and serve using a large serving spoon.

2. Salsa Chicken and Black Bean Dump Casserole

This bake is bold, saucy, and perfect for taco-night vibes without the work. The salsa keeps the chicken juicy while the beans and corn make it extra hearty.

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 cups chunky salsa
• 2 (15 oz) cans black beans
• 1 cup frozen corn
• 2 cups Mexican cheese blend

Directions

1. Preheat oven to 400°F and grease a rectangular baking dish.
2. Drain and rinse the black beans in a mesh strainer, then spread them in the bottom of the dish with the frozen corn.
3. Place the chicken breasts on top and pour salsa over the chicken so it’s evenly coated.
4. Cover with heavy duty aluminum foil and bake 30–35 minutes, until the chicken shreds easily.
5. Shred the chicken right in the pan, then stir so the salsa mixes through the beans and corn.
6. Top with cheese and bake uncovered 8–10 minutes until melted and bubbly.
7. Scoop and serve with a metal serving spoon.

3. Creamy Ranch Potato Dump Casserole

This casserole is creamy, tangy, and basically made for potlucks and brunch spreads. The top gets lightly golden while the inside stays soft and scoopable.

Ingredients

• 30 oz frozen shredded hash browns
• 16 oz sour cream
• 1 packet ranch seasoning mix
• 2 cups shredded cheddar cheese
• ½ cup sliced green onions

Directions

1. Preheat oven to 375°F and grease a ceramic casserole dish.
2. Let the hash browns sit at room temperature for 10 minutes, then blot excess moisture with paper towels for a better bake.
3. In a large mixing bowl, stir hash browns, sour cream, ranch seasoning, and 1 ½ cups cheddar until everything is evenly coated.
4. Spread the mixture into the dish and sprinkle the remaining cheddar over the top.
5. Bake 35–45 minutes until bubbling and lightly browned around the edges.
6. Rest 5 minutes, top with green onions, and scoop with a stainless serving spoon.

4. Three-Ingredient Baked Ravioli Dump Casserole

This one gives big lasagna energy with almost zero effort. It’s rich, cheesy, and slices beautifully after a short rest.

Ingredients

• 25 oz frozen cheese ravioli
• 4 cups marinara sauce
• 3 cups shredded mozzarella cheese

Directions

1. Preheat oven to 400°F and grease a enamel baking pan.
2. Spoon a thin layer of marinara on the bottom so the ravioli doesn’t stick.
3. Add half the frozen ravioli in a single layer, then top with half the marinara and a generous sprinkle of mozzarella.
4. Repeat with the remaining ravioli, marinara, and mozzarella.
5. Cover with heavy duty aluminum foil and bake 30 minutes.
6. Uncover and bake 10–12 minutes until bubbly and browned in spots.
7. Rest 10 minutes, then cut and lift pieces with a stainless steel spatula.

5. Pesto Tomato Tortellini Dump Casserole

This casserole tastes like a fancy café pasta bake, but it’s truly weeknight-easy. The pesto and burst tomatoes make it feel fresh and bright.

Ingredients

• 20 oz refrigerated cheese tortellini
• 1 cup basil pesto
• 2 cups cherry tomatoes
• 2 cups shredded mozzarella
• ½ cup grated parmesan

Directions

1. Preheat oven to 375°F and grease an oval casserole dish.
2. Add tortellini and pesto to the dish and toss until the tortellini is well coated.
3. Scatter cherry tomatoes over the top, then sprinkle mozzarella and parmesan evenly.
4. Cover with foil and bake 18 minutes to heat the tortellini through.
5. Uncover and bake 8–10 minutes until the cheese is melted and lightly browned.
6. Rest 5 minutes, then scoop with a big serving spoon.

6. Broccoli Cheddar Rice Dump Casserole

This is creamy and classic with bright broccoli tucked into cheesy rice. It’s a great “everyone will eat it” option when you need dinner to be simple.

Ingredients

• 3 cups cooked white rice
• 3 cups broccoli florets
• 10.5 oz cream of chicken soup
• 1 cup milk
• 2 cups shredded cheddar cheese

Directions

1. Preheat oven to 375°F and grease a white ceramic baking dish.
2. Blanch broccoli in boiling water for 2 minutes, then drain well using a colander.
3. Whisk cream of chicken soup with milk until smooth, then stir into the cooked rice.
4. Fold in broccoli and 1 ½ cups cheddar, then spread the mixture into the dish.
5. Top with remaining cheddar and bake 25–30 minutes until hot and bubbly.
6. Rest 8 minutes before serving so it scoops neatly.

7. BBQ Chicken and Potato Dump Casserole

Sweet-smoky barbecue chicken and tender potatoes bake together under melted cheese for a no-fuss dinner. It’s the kind of pan that disappears fast once it hits the table.

Ingredients

• 2 lbs boneless skinless chicken breasts
• 4 cups diced potatoes
• 1 cup barbecue sauce
• 2 cups shredded Colby Jack cheese
• ½ cup sliced green onions

Directions

1. Preheat oven to 400°F and grease a 9x13 baking pan.
2. Spread the potatoes in the pan and drizzle with about half the barbecue sauce; toss with a large spoon to coat.
3. Place chicken on top of the potatoes and pour the remaining barbecue sauce over the chicken.
4. Cover tightly with foil and bake 35–40 minutes until potatoes are tender and chicken is cooked through.
5. Shred the chicken in the pan and stir everything together so the sauce coats the potatoes.
6. Top with Colby Jack and bake uncovered 8–10 minutes until melty and lightly browned.
7. Finish with green onions and serve with serving tongs.

8. Chili Cornbread Dump Casserole

This bake is cozy chili with a golden cornbread lid—perfect for cold nights and busy evenings. It’s hearty, satisfying, and super easy to portion into squares.

Ingredients

• 30 oz canned chili
• 1 box cornbread mix
• 1 large egg
• ⅓ cup milk
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 375°F and grease a square baking dish.
2. Pour the chili into the dish and sprinkle cheddar cheese evenly over the top.
3. In a medium mixing bowl, stir cornbread mix, egg, and milk until just combined.
4. Spoon the batter over the chili and gently spread it to the edges.
5. Bake 22–28 minutes until the cornbread is golden and a toothpick comes out clean.
6. Let it rest 10 minutes, then slice and lift pieces with a metal spatula.

9. Alfredo Veggie Penne Dump Casserole

This creamy pasta bake is comfort food that sneaks in colorful veggies with zero extra effort. It’s perfect when your freezer is stocked and your schedule is not.

Ingredients

• 16 oz penne pasta
• 15 oz Alfredo sauce
• 3 cups frozen mixed vegetables
• 2 cups shredded Italian cheese blend
• 3 cups water

Directions

1. Preheat oven to 400°F and grease a rectangular casserole dish.
2. Add dry penne, Alfredo sauce, and water to the dish and stir well so the pasta is mostly submerged.
3. Fold in frozen mixed vegetables, spreading them throughout the pasta.
4. Cover tightly with heavy duty aluminum foil and bake 35 minutes.
5. Remove from the oven, stir thoroughly (this prevents dry corners), and sprinkle cheese over the top.
6. Bake uncovered 10–12 minutes until the cheese melts and the edges bubble.
7. Rest 8 minutes, then scoop with a stainless serving spoon.

10. Caprese Gnocchi Dump Casserole

Pillowy gnocchi, marinara, melty mozzarella, and juicy tomatoes make this feel restaurant-y with barely any work. It’s also super cute served in shallow bowls with basil on top.

Ingredients

• 2 lbs potato gnocchi
• 4 cups marinara sauce
• 2 cups mozzarella pearls
• 2 cups cherry tomatoes
• ½ cup fresh basil leaves

Directions

1. Preheat oven to 400°F and grease an oval baking dish.
2. Stir gnocchi and marinara directly in the dish until the gnocchi is evenly coated.
3. Scatter cherry tomatoes and mozzarella pearls over the top.
4. Cover with foil and bake 18 minutes, then uncover and bake 10–12 minutes until bubbly and lightly browned.
5. Rest 5 minutes, then top with basil and serve with a silver serving spoon.

11. Honey Mustard Chicken and Potato Dump Casserole

This bake hits that sweet-and-tangy sweet spot with tender chicken and cozy roasted potatoes. It’s the kind of dinner that feels comforting but still a little bright.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 5 cups potato chunks
• ½ cup honey
• ½ cup yellow mustard
• 2 tablespoon chopped parsley

Directions

1. Preheat oven to 400°F and grease a 9x13 casserole pan.
2. Whisk honey and mustard together in a small mixing bowl until smooth.
3. Add potatoes to the pan and drizzle with a few spoonfuls of honey mustard; toss to coat.
4. Nestle chicken thighs among the potatoes and pour the remaining sauce over the chicken.
5. Cover with foil and bake 35–40 minutes, then uncover and bake 10–15 minutes more to caramelize the top.
6. Rest 8 minutes, sprinkle with parsley, and serve.

12. Greek Chicken and Lemon Rice Dump Bake

This one tastes fresh and cozy at the same time thanks to lemony rice and herby chicken. It’s perfect for a weeknight dinner that feels a little more special than usual.

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 cups uncooked long grain rice
• 4 cups chicken broth
• 2 large lemons
• 2 tablespoon Greek seasoning

Directions

1. Preheat oven to 375°F and grease a rectangular baking dish.
2. Add rice and chicken broth to the dish and stir to distribute the rice evenly.
3. Zest one lemon using a citrus zester, then squeeze both lemons into the broth mixture.
4. Stir in Greek seasoning, then place chicken on top and spoon a little broth mixture over the chicken.
5. Cover tightly with foil and bake 55–65 minutes until rice is tender and chicken is cooked through.
6. Rest 10 minutes, then slice the chicken and stir it back into the rice before serving.

13. Ham and Swiss Breakfast Dump Casserole

This breakfast casserole is fluffy, savory, and perfect for brunch or make-ahead mornings. It’s also a great way to use leftover ham in something that feels new.

Ingredients

• 10 large eggs
• 1 cup milk
• 2 cups diced ham
• 2 cups shredded Swiss cheese
• 1 teaspoon salt

Directions

1. Preheat oven to 375°F and grease a ceramic baking dish.
2. Whisk eggs, milk, and salt in a large mixing bowl until lightly frothy.
3. Sprinkle diced ham evenly across the bottom of the dish.
4. Add Swiss cheese on top of the ham, then pour the egg mixture over everything.
5. Gently tap the dish on the counter so the eggs settle into the layers.
6. Bake 35–45 minutes until the center is set and the top is lightly golden.
7. Rest 10 minutes, then slice squares and lift with a metal spatula.

14. BBQ Chicken and Cornbread Dump Bake

This one is sweet, smoky, and super satisfying with BBQ chicken under a fluffy cornbread topping. It’s perfect when you want something cozy that still feels fun.

Ingredients

• 4 cups shredded chicken
• 1 cup barbecue sauce
• 1 box cornbread mix
• 1 large egg
• ⅓ cup milk

Directions

1. Preheat oven to 375°F and grease a square baking dish.
2. Mix shredded chicken with barbecue sauce and spread it into an even layer.
3. In a bowl, stir cornbread mix, egg, and milk until just combined.
4. Spoon the batter over the BBQ chicken and gently spread to the edges.
5. Bake 25–30 minutes until the top is golden and baked through.
6. Rest 10 minutes, then slice and lift pieces with a stainless spatula.

15. Creamy Pesto Chicken Dump Casserole

This bake is creamy, cheesy, and lightly herby in the most comforting way. It’s especially great over pasta or with a simple side salad when you want dinner to feel complete.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 cup basil pesto
• 1 cup heavy cream
• 2 cups shredded mozzarella
• ½ cup grated parmesan

Directions

1. Preheat oven to 400°F and grease a 9x13 baking dish.
2. Whisk pesto and heavy cream together until smooth, then pour half into the dish.
3. Add chicken thighs and spoon the remaining sauce over the top to coat the chicken.
4. Cover with foil and bake 28–35 minutes until the chicken is very tender.
5. Remove foil, sprinkle mozzarella and parmesan over the top, and bake uncovered 8–10 minutes until bubbly.
6. Rest 8 minutes, then slice or shred the chicken and stir it into the sauce for serving.

16. Chili Cheese Tater Tot Dump Casserole

This is the fun one: crispy tater tots on top, melty cheese in the middle, and chili underneath. It’s made for casual gatherings, game nights, and hungry teens.

Ingredients

• 30 oz canned chili
• 2 cups shredded cheddar cheese
• 28 oz frozen tater tots
• ½ cup sliced green onions
• ½ cup sour cream

Directions

1. Preheat oven to 425°F and grease a rectangular baking dish.
2. Spread chili into an even layer, then sprinkle cheddar cheese over the chili.
3. Arrange tater tots in neat rows on top for the crispiest finish.
4. Bake 30–35 minutes until tots are deeply golden and the edges are bubbling.
5. Rest 5 minutes, then top with green onions and dollops of sour cream.
6. Scoop portions with a wide serving spoon.

17. Lemon Herb Chicken and Rice Dump Bake

This bake is light, herby, and super cozy with tender chicken and lemony rice. It’s a great “weeknight reset” meal when you want something simple but not boring.

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 cups uncooked long grain white rice
• 4 cups chicken broth
• 2 lemons
• 2 tablespoon Italian seasoning

Directions

1. Preheat oven to 375°F and grease a white ceramic casserole dish.
2. Spread rice into the dish and pour chicken broth over it, stirring gently.
3. Zest one lemon with a citrus zester, then squeeze both lemons into the broth mixture.
4. Stir in Italian seasoning, then place chicken breasts on top and spoon a little broth mixture over the chicken.
5. Cover tightly with foil and bake 55–65 minutes until rice is tender and chicken is cooked through.
6. Rest 10 minutes, then slice chicken and stir it into the rice for serving.

18. Taco Rice Dump Casserole

This is a fast, scoopable dinner that’s perfect for topping however everyone likes. It’s bold, cheesy, and great for using pantry staples.

Ingredients

• 3 cups cooked rice
• 1 packet taco seasoning
• 15 oz black beans
• 1 cup frozen corn
• 2 cups shredded cheddar cheese

Directions

1. Preheat oven to 375°F and grease a 9x13 baking dish.
2. Drain and rinse black beans using a mesh strainer.
3. In the dish, stir cooked rice, taco seasoning, beans, and corn until evenly mixed.
4. Top with cheddar cheese and lightly press it down so it melts into the rice.
5. Bake 18–22 minutes until hot and bubbly, then rest 5 minutes before serving.

19. Chicken Alfredo Dump Pasta

This creamy pasta bake is a cozy “everyone’s happy” dinner with minimal effort. It’s extra satisfying when the top gets lightly golden and bubbly.

Ingredients

• 3 cups cooked shredded chicken
• 16 oz penne pasta
• 24 oz Alfredo sauce
• 2 cups shredded mozzarella
• 2 tablespoon chopped parsley

Directions

1. Preheat oven to 400°F and grease an oval baking dish.
2. Cook penne until al dente in a large stock pot, then drain.
3. Toss the drained pasta with Alfredo sauce and shredded chicken until evenly coated.
4. Pour into the baking dish and top with mozzarella.
5. Bake 15–20 minutes until bubbly and lightly golden, then rest 5 minutes.
6. Finish with parsley and serve with a stainless serving spoon.

20. Greek-Inspired Chicken and Orzo Dump Casserole

This casserole feels bright and cozy with tender orzo, tomato flavor, and a salty feta-style finish. It’s a great option when you want something different from the usual cheese-heavy bakes.

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 cups uncooked orzo
• 3 cups chicken broth
• 2 cups diced tomatoes
• 1 cup crumbled feta cheese

Directions

1. Preheat oven to 375°F and grease a rectangular casserole dish.
2. Stir orzo, chicken broth, and diced tomatoes directly in the dish until evenly combined.
3. Nestle chicken breasts into the orzo mixture, pressing slightly so liquid surrounds the chicken.
4. Cover tightly with foil and bake 35–45 minutes until orzo is tender and chicken is cooked through.
5. Shred the chicken with two forks and stir it back into the orzo.
6. Sprinkle feta over the top and bake uncovered 5 minutes to warm it through, then rest 5 minutes.

21. Pizza Dump Casserole

This casserole brings all the best pizza-night flavors in an easy, sliceable bake. It’s kid-approved, party-friendly, and perfect for leftover lunches.

Ingredients

• 16 oz rotini pasta
• 3 cups pizza sauce
• 3 cups shredded mozzarella cheese
• 6 oz pepperoni slices
• ½ cup grated parmesan

Directions

1. Preheat oven to 375°F and grease a white 9x13 baking dish.
2. Cook rotini until al dente in a large pasta pot, then drain.
3. Toss pasta with pizza sauce, then spread into the baking dish.
4. Top with mozzarella and parmesan, then arrange pepperoni in overlapping rows.
5. Bake 18–22 minutes until bubbly and lightly crisped at the edges.
6. Rest 8 minutes, then serve slices using a metal spatula.

22. Teriyaki Chicken and Pineapple Dump Bake

This sweet-savory bake feels like a fun takeout-inspired dinner you can scoop straight from the dish. The pineapple adds a juicy pop that keeps everything bright.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 cup teriyaki sauce
• 20 oz pineapple chunks
• 2 tablespoon sesame seeds
• ½ cup sliced green onions

Directions

1. Preheat oven to 400°F and grease a ceramic baking dish.
2. Add chicken thighs to the dish and pour teriyaki sauce over them, turning to coat.
3. Scatter pineapple chunks over the top, letting some fall into the sauce.
4. Cover with foil and bake 25–30 minutes until chicken is cooked through.
5. Uncover and bake 8–10 minutes more so the sauce thickens slightly around the edges.
6. Top with sesame seeds and green onions, then serve with a serving spoon.

23. Sausage, Pepper, and Potato Dump Casserole

This rustic bake is all about caramelized edges and cozy flavors. It’s perfect when you want a hearty dinner that doesn’t require any fancy prep.

Ingredients

• 14 oz smoked sausage
• 5 cups potato cubes
• 2 bell peppers, sliced
• 2 tablespoon olive oil
• 2 tablespoon Italian seasoning

Directions

1. Preheat oven to 425°F and grease a 9x13 roasting pan.
2. Slice sausage into rounds and add it to the pan with potato cubes and sliced peppers.
3. Drizzle with olive oil and sprinkle Italian seasoning over everything.
4. Toss well, then spread into one even layer so the potatoes roast instead of steam.
5. Bake 40–50 minutes, stirring halfway with a large spoon, until potatoes are tender and golden at the edges.
6. Serve hot using metal tongs.

24. Cheesy Enchilada Rice Dump Casserole

This bake is saucy, cheesy, and perfect when you need a dinner that tastes bold with barely any effort. It also reheats really well for lunch the next day.

Ingredients

• 3 cups cooked rice
• 2 cups red enchilada sauce
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• ½ cup sliced black olives

Directions

1. Preheat oven to 375°F and grease a rectangular baking dish.
2. Stir cooked rice with enchilada sauce until evenly coated, then spread into the dish.
3. Top with cheddar and Monterey Jack in an even layer.
4. Scatter black olives over the cheese.
5. Bake 18–22 minutes until bubbly, then rest 5 minutes before scooping.
6. Serve with a wide serving spoon.

25. Apple Pie Dump Breakfast Casserole

This sweet bake tastes like cozy weekend brunch in dessert form, with warm apples and a buttery, golden topping. It’s perfect for holidays, sleepovers, or anytime you want an easy “wow” breakfast.

Ingredients

• 2 (21 oz) cans apple pie filling
• 1 box yellow cake mix
• 1 teaspoon ground cinnamon
• ½ cup butter, melted
• ½ cup chopped pecans

Directions

1. Preheat oven to 350°F and grease a square baking dish.
2. Spread apple pie filling evenly over the bottom of the dish.
3. Sprinkle dry cake mix evenly over the apples, covering the surface completely.
4. Dust cinnamon over the top, then drizzle melted butter as evenly as possible so the topping bakes golden.
5. Sprinkle pecans over the top and bake 40–50 minutes until bubbly around the edges.
6. Rest 10 minutes, then scoop into bowls with a large serving spoon.

FAQ

Do dump-and-bake casseroles really work without precooking everything?

Yes, dump-and-bake casseroles work beautifully as long as you use the right amount of liquid and seal the dish well so steam can do its job. For rice and pasta versions, a tight foil seal with heavy duty aluminum foil is key. If you notice dry edges, a quick stir halfway through (using a wooden spoon) can make a big difference.

What size dish is best for dump-and-bake casseroles?

Most dump-and-bake casseroles fit best in a standard 9x13 baking dish because it gives enough surface area for even baking and a nicely browned top. If you use a smaller dish, you may need to add time so the center cooks through. Placing your dish on a rimmed baking sheet can also help catch any bubbly overflow.

How do I prevent crunchy rice in dump-and-bake casseroles?

Crunchy rice usually means not enough liquid or not enough trapped steam, which is why dump-and-bake casseroles need a solid foil seal. Use the full amount of chicken broth (or other liquid), stir the rice so it’s evenly distributed, and let the casserole rest after baking so the rice finishes absorbing moisture. If your oven runs hot, lowering the temp slightly and adding a few extra minutes can also help.

Can I prep dump-and-bake casseroles ahead of time?

You can prep many dump-and-bake casseroles, but for recipes with uncooked rice or pasta, it’s best to bake within a few hours so the starch doesn’t soak up too much liquid. A simple workaround is measuring ingredients into meal prep containers with lids and assembling right before baking. For cooked-pasta bakes, you can assemble the night before and bake the next day.

What are the easiest ways to add flavor without adding extra ingredients?

Big flavor is totally possible with dump-and-bake casseroles by choosing sauces and blends that do the heavy lifting. Things like ranch seasoning mix, enchilada sauce, and Alfredo sauce instantly boost taste without increasing your ingredient count. You can also finish with a simple topper like green onions or parsley for a fresh pop.

Conclusion

When life is busy, dump-and-bake casseroles are the kind of kitchen shortcut that still feels like a real win at dinnertime. Keep a 9x13 baking dish ready to go, and you can turn a handful of ingredients into something warm, filling, and totally shareable.

The easiest way to keep these recipes exciting is to mix and match: rotate sauces, switch cheeses, and try a new “theme” each week without changing your whole routine. Stock up on staples like marinara sauce and shredded mozzarella cheese, and you’ll always have an easy plan.

If you’re feeding a crowd (or just planning for leftovers), pick two favorites and bake both—one for now and one for later. Dump-and-bake casseroles are even better when you’ve got a metal spatula for tidy slices and a fridge ready for tomorrow’s lunch.