15 Cozy Casseroles Under 430 Calories


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15 Cozy Casseroles Under 430 Calories SLOW COOKER BACON, EGG & HASH BROWN CASSEROLE MUSHROOM BOLOGNESE SPAGHETTI SQUASH CASSEROLE HATCH GREEN CHILI AND TOMATO EGG CASSEROLE HEALTHY GREEN BEAN CASSEROLE BAKED SPAGHETTI SQUASH CASSEROLE. These healthy one-pot recipes feature up to 40 grams of protein per serving. More information 10 Cozy Casseroles Under 350 Calories Hello HealthyHello Healthy. 15 Cozy Casseroles Under 430 Calories | Nutrition | MyFitnessPal. January 2020.

These healthy one-pot recipes feature up to 40 grams of protein per serving. Veggie Recipes Diet Recipes Vegetarian Recipes Cooking Recipes Healthy Recipes Delicious Recipes Healthy Eats Zone Recipes Recipies. These cozy casserole recipes have 400 calories (or less!) per serving. 1 / 45.

15 / 45. Taste of Home. With chunks of tender beef and tasty vegetables under a flaky pastry crust, this is pure comfort food to welcome your family home for the holidays. —Peggy Goodrich, Enid, Oklahoma. It’s true!

You can get all the home-cooked flavor and warmth of a casserole recipe without all the calories and fat. Clocking in under 400 calories and 15 grams of fat per serving, these healthy casserole recipes prove comfort food actually can be good for you. If you’re looking to save time, we also have a few rotisserie chicken casseroles. Love casseroles but hate the calories? Fear not.

Our healthy casserole recipes are cheesy and rich, and they all clock in under 400 calories per serving. With classic fall sides like green bean casserole and mains like baked ziti and macaroni and cheese, our recipes let you enjoy healthy casseroles. This chicken spaghetti casserole is low in calories and can easily be made ahead. The recipe makes two casseroles so enjoy one for dinner and freeze the other for later. To prepare the frozen casserole, cover and bake for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.

Bring on the mushrooms and chard, please! Best part? A single serving of Cathy’s casserole is about 250 calories.

Even Grandma would approve of that. Looking for more healthy casseroles? Check out these healthy recipes sent to us from readers around the country.

Each clocks in at just under 300 calories per serving. Fiber rich foods like vegetables beans and whole grains will fill you up for fewer calories which can help prevent weight gain and even encourage weight loss. Try these low calorie vegetarian dinners at under 400 calories per serving for healthy meat free recipes to enjoy any night of the week. Low calorie baked dinner recipes.

Baked peaches the scoop of ice. Break up with heavy high calorie meals. For more diet approved low calorie sweets. The healthy way to enjoy an egg roll. 1 hour and 25 mins.

These great tasting dinners have less than 400 calories per serving making it easy to enjoy a healthier meal with the family.

List of related literature:

Layer them with sautéed vegetables and tomato sauce in a gratin dish, top with grated Parmesan cheese, and bake; use as an omelet or frittata filling; toss with salad dressing and a variety of crisp, colorful vegetables for a quick lunch.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

casseroles A bubbling, hot casserole is the ultimate comfort food, but high-fat sauces, meats, and dairy products can really pile on the calories.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

More solid foods, such as casseroles, should be reheated to at least 165°F. Cooked vegetables with lean protein and light salad dressing can be combined into entree salads.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

In a medium pan, sauté 1 cup spinach, 1/2 cup chopped mushrooms, and 1/4 cup sliced grape tomatoes in 1 tablespoon extravirgin olive oil, 1/4 cup low-sodium vegetable broth, 1/2 teaspoon minced garlic, and a pinch of cayenne pepper (optional).

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

-Mix and put in a lecithin-sprayed baking dish: 1 diced RED ONION, 8-oz. sliced MUSHROOMS, 3 cups diced, cooked TURKEY, 1 cup ORGANIC Low Fat CHICKEN BROTH, ‘/, cup snipped FRESH PARSLEY, 1 cup Low Far COTTAGE CHEESE, 2 TBS LEMON JUICE, ‘/, cup grated PARMESAN CHEESE, and 2 Eggs.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Spinach-Mushroom Stuffing In 12-inch skillet, melt 4 tablespoons butter or margarine over medium-high heat; add 1 pound mushrooms, coarsely chopped, and cook until golden and liquid has evaporated, 12 to 15 minutes.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

These baked casseroles typically contain a smaller amount of egg and larger amount of cheese than a fritada, concentrating on the vegetables—especially spinach, eggplant, leek, tomato, and zucchini.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

Mix spinach, sauteed onions and celery, mushroom soup, Cheez Whiz, and rice in medium sized casserole.

“Pirate's Pantry: Treasured Recipes of Southwest Louisiana” by Junior League of Lake Charles, Louisiana
from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana
by Junior League of Lake Charles, Louisiana
Pelican Publishing,

Cooked spinach lasts a few more days in the refrigerator and is easy to reheat in a microwave or saucepan and add to eggs or a pasta or rice dish.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
from DASH Diet For Dummies
by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
Wiley, 2014

Other scrumptious serving suggestions: Make a quick spinach-marinara sauce by wilting a bunch of spinach leaves into a pot of simmering tomato sauce, and then serve over whole-grain pasta or grilled chicken cutlets.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I usualy make “chicken and rice” in a pan, using canned cream of chicken and sometimes add brocolli. However, adding cheese would take it to a whole other level! I may try this but I’ll add chicken.

  • H-E-B!!! Lol!! I’m from San Antonio, TX and recently subscribed to your cooking channel! I love it! And I love how you explain your directions! Can’t wait to try this recipe! ������

  • Since I loved your squash casserole recipe I’ll be trying this soon. I’m going to add the crushed Ritz crackers on top of the broccoli casserole.

  • I can’t remember if I shared this oatmeal recipe before but if you want to use a bit of zucchini here it is:

    Zucchini Bread Oatmeal
    1/2 cup oatmeal
    1 1/4 cups water
    1/4 1/2 tsp cinnamon
    2 tsp brown sugar Splenda (or sweeten to taste with your own favorite sweetener)
    1/2 tsp vanilla
    1/2 -3/4 cup fine shredded zucchini
    Put all in large cereal bowl, microwave about 2 minutes and 50 seconds. Stir well. I eat this every day, I’m addicted to it! (You can’t taste the zucchini). I don’t know who the original author of this recipe is but I would love to thank them!

  • I can never be without rice crackers or rice cakes and hummus. I’m into the Cava brand hummus from Whole Foods right now. The plain one has no oil.

  • I made this last night and oommgggg, I was so surprised! Couldn’t believe I made something so doggone good. LOL! Thanks for the recipe.

  • I love serving this with my Great Grandmothers Pork Chop recipe. I’m going to try it with Cream of Celery soup and sometime when I’m watching my diet I’d try Riced Cauliflower!

  • That looks beautiful…I have to try it possibly tomorrow. Is it possible to substitute vegetable broth for the chicken broth? Also, my dad doesn’t like mushrooms, and is vegetarian, so is it possible to sub in cream of broccoli soup for the cream soup?

  • These videos are so helpful, we all get stuck in ruts and I buy a lot of these same products but I just make the same things I always make instead of combining different things for fresh flavors!

  • Hello, just found your channel. As soon as I looked at your video I got all of the items and made it for Sunday dinner and I have to say that it was the best broccoli, rice and cheese dish that I have had. I had bake chicken to go with it. Also my family want me to make it again. Thank you so much for sharing your recipes with us. Now I have to go and see what else I can find. ����

  • I really like her videos, also. I just found her channel, when I saw a video for her iced coffees. I might recommend using a spatula to push chopped foods off of the plates into pans/ pots, rather than her fingers or hands, though. I have no doubt her hands are clean; that’s not the problem. I expect people to use their hands when kneading dough and working with certain types of foods/ meatloaf, etc, but not when scraping food into frying pans or pots on the stove.

  • Can I wash the rice, drain, and then toast rice? Maybe wet rice won’t toast, but I like to wash my rice before cooking.

  • To save, I would NOT use the entire 16 ounces broccoli. they are not chopped fine enough. I chop half the bag and save rest for something else.

  • I tried this recipe many times and you are absolutely right. There’s a big difference between toasting the rice and not toasting the rice. I agree to toast the rice

  • Damn that looks good! I’m making this today for my Easter family dinner along with ham. Wish me luck! BTW, I really like your videos they are real people food videos ��

  • People that are lactose intolerance
    Do not need to use the milk use chicken broth substitute that instead of milk that’s how I make it

  • I was looking for what to make for supper tonight, and I came across this recipe. This looks so delicious that I am going to add chicken and make it a real dinner rather than a side dish. Can hardly wait for tonight. Thanks for posting. ������������������

  • Hi Paula! So glad that you are doing these you tube videos. I loved your show and I’m so glad that I can watch you again. On another note, would you consider doing an episode on tea house recipes? With the quarantine going on, I really miss being able to go to the tea house with my mother. We enjoy all those little finger sandwiches and savory quiche dishes. and soups. I would love to learn how to have a tea house lunch at my house! Take care, thanks! ��

  • I make mines almost like this except I’ve never browned the rice or added onions or fresh garlic. I’ve always added mushrooms. But will definitely make it like this + mushrooms ��
    Looks delicious

  • When I grocery shop, I go with a plan so that I don’t have a bunch of random stuff I don’t know what to do with. I find 2 recipes to make for the week & then write out a list & go just for that stuff. + some staples like berries, bananas, some frozen things & always kale like your sauteed kale, lime & nutritional yeast recipe you told us about a long while ago. That is my absolute FAVORITE! Love your videos for simple, memorable ideas. Thank you!

  • This is my plan for dinner tonight.
    I used to make it every few months, but it’s been a few years now. I’m looking forward to having it again. I’ll add in a bit of chicken too.

  • I don’t know how I haven’t watch you in a bit, did I not push notifications? Anyway, you are sooooooo next level great at what you do!!!!!! This video was awesome, going through each thing and explaining why you bought them and then giving us recipes and ideas and all filmed so beautifully with your gorgeous self, I feel so so fortunate!!!!!!! Thank you for all that you put into your videos, it’s very obvious in the best of ways!!!!! Stay Safe guuuurl��. ��. ❤️Kathy

  • Great video haul Nikki! My go-to quinoa salad is made with seedless cucumbers, cherry tomatoes, red onions, parsley, lemon juice and olive oil. You can add chick peas for additional protein.

  • You look so pretty, wonderful job with your makeup! Also such great recipe ideas too. The peas looked so yummy! Have you ever seen a recipe for mock tuna salad using sunflower seeds? I’d love to try that!