Are you looking for delicious and healthy meal options that are perfect for people with diabetes? Look no further! This article brings together 20 mouth-watering diabetic casserole recipes that are not only scrumptious but also carefully crafted to meet the dietary needs of individuals living with this condition.
From classic comfort foods to innovative twists on traditional dishes, these casseroles are designed to provide a balance of nutrients and flavor without compromising the health of those who eat them. Whether you’re looking for a quick and easy weeknight dinner or a special occasion meal, our collection has something for everyone.
In this article, we’ll be sharing a range of recipes that cater to different tastes and dietary requirements. From cheesy broccoli chicken casserole to low-carb zucchini lasagna, turkey and quinoa bake, spinach and mushroom egg casserole, and many more, get ready to satisfy your cravings while keeping your blood sugar levels in check.
Cheesy Broccoli Chicken Casserole
A comforting and satisfying casserole that combines the flavors of chicken, broccoli, and cheese. Perfect for a weeknight dinner or a special occasion!
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 3 cups steamed broccoli florets
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup crushed crackers (such as Ritz or saltines)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken in olive oil until browned and cooked through. Remove from heat.
3. In a separate pot, steam broccoli until tender.
4. In a greased 9×13-inch baking dish, combine cooked chicken, steamed broccoli, and shredded cheese.
5. Pour milk over the top and sprinkle with thyme, salt, and pepper.
6. Top with crushed crackers and bake for 20-25 minutes or until golden brown.
Cooking Time: 25-30 minutes
Low-Carb Zucchini Lasagna
A twist on the classic Italian dish, this low-carb version uses zucchinis instead of traditional lasagna noodles, making it a perfect option for those watching their carb intake.
Ingredients:
– 2 medium zucchinis
– 1 pound ground beef or turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 8 ounces ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the zucchinis in a microwave-safe dish with 2 tablespoons of water for 3-4 minutes, or until tender.
3. In a large skillet, cook the ground beef or turkey, onion, and garlic until browned.
4. In a separate bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese.
5. Assemble the lasagna by spreading a layer of marinara sauce on the bottom of a 9×13-inch baking dish, followed by a layer of zucchinis, meat mixture, and cheese mixture. Repeat two more times, ending with a layer of cheese on top.
6. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Turkey and Quinoa Bake
A hearty and healthy one-pot dish that combines the flavors of turkey, quinoa, and roasted vegetables. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs, cut into 1-inch pieces
– 1 cup cooked quinoa
– 2 cups mixed vegetables (such as broccoli, carrots, bell peppers, and onions)
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together turkey, quinoa, vegetables, olive oil, cumin, paprika, salt, and pepper.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Pour in chicken broth and cover with aluminum foil.
5. Bake for 40-45 minutes or until turkey is cooked through and quinoa is tender.
6. Remove foil and bake for an additional 10-15 minutes or until lightly browned.
Cooking Time: 50-60 minutes
Spinach and Mushroom Egg Casserole
Start your day with a nutritious and delicious casserole that combines the flavors of spinach, mushrooms, and eggs.
Ingredients:
– 1 cup fresh spinach leaves, chopped
– 2 cups sliced mushrooms (button or cremini)
– 6 eggs
– 1/2 cup milk
– 1/4 cup grated cheddar cheese
– Salt and pepper to taste
– 1 tablespoon butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms in butter until tender.
3. Add chopped spinach to the skillet and cook until wilted.
4. In a separate bowl, whisk eggs with milk, salt, and pepper.
5. Combine cooked mushroom-spinach mixture with egg mixture.
6. Pour mixture into a 9×13-inch baking dish.
7. Sprinkle grated cheese on top.
8. Bake for 35-40 minutes or until eggs are set.
Cooking Time: 35-40 minutes
Cauliflower Rice Taco Bake
Transform your taco Tuesday with this creative twist on traditional tacos! This Cauliflower Rice Taco Bake combines the flavors of Mexico with a nutritious and delicious cauliflower rice base.
Ingredients:
– 1 head of cauliflower, grated
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 1 can black beans, drained and rinsed
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add onion and garlic; cook until tender.
3. Add grated cauliflower, taco seasoning, and black beans to the skillet. Cook for 5 minutes, stirring occasionally.
4. Transfer the mixture to a baking dish and top with shredded cheese.
5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
6. Garnish with cilantro and serve hot.
Cooking Time: 25-30 minutes
Mediterranean Eggplant Casserole
A flavorful and aromatic casserole that combines the richness of eggplant with the warmth of Mediterranean spices. Perfect for a cozy dinner or as a side dish to impress your guests.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chopped fresh parsley
– 1 cup crumbled feta cheese
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1 cup grated mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Cook eggplant slices until browned, about 3-4 minutes per side.
3. In the same skillet, cook onion and garlic until softened.
4. In a separate bowl, combine cooked eggplant, onion mixture, parsley, feta cheese, paprika, cumin, salt, and pepper.
5. Grease a 9×13-inch baking dish with olive oil. Add the eggplant mixture and top with mozzarella cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Slow Cooker Beef and Vegetable Casserole
Slow Cooker Beef and Vegetable Casserole: A hearty, comforting dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb beef stew meat (chuck or round)
– 1 can diced tomatoes (14.5 oz)
– 1 can condensed cream of mushroom soup (10.5 oz)
– 1/2 cup frozen peas and carrots
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed vegetables (such as bell peppers, zucchini, and mushrooms)
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Brown the beef in a skillet over medium-high heat. Remove from heat and set aside.
2. In the slow cooker, combine the browned beef, diced tomatoes, cream of mushroom soup, peas and carrots, onion, garlic, mixed vegetables, thyme, salt, and pepper. Stir until well combined.
3. Cover the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Greek Yogurt Chicken Enchilada Bake
This creamy, flavorful recipe combines the comfort of chicken enchiladas with the tanginess of Greek yogurt. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup Greek yogurt
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 can (14.5 oz) diced tomatoes with green chilies
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together chicken, Greek yogurt, cumin, paprika, salt, and pepper.
3. Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla, leaving a small border around edges.
4. Roll up tortillas and place seam-side down in a 9×13-inch baking dish.
5. Pour remaining chicken mixture over the enchiladas, then sprinkle with shredded cheese.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Black Bean and Sweet Potato Casserole
This comforting casserole combines the natural sweetness of sweet potatoes with the richness of black beans, all wrapped up in a crispy cornbread crust. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup cornbread mix
– 1/4 cup milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or diced bell peppers for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the black beans and cook for an additional minute.
4. In a separate pot, boil the sweet potatoes until tender.
5. In a greased 9×13-inch baking dish, combine the cooked sweet potatoes, black bean mixture, and cornbread mix.
6. Drizzle with milk and olive oil; season with salt and pepper to taste.
7. Top with optional toppings, if desired.
8. Bake for 35-40 minutes or until the casserole is golden brown.
Cooking Time: 35-40 minutes
Keto-Friendly Tuna Casserole
A creamy, low-carb twist on a classic comfort food dish, this tuna casserole is perfect for a quick and easy keto-friendly meal.
Ingredients:
– 1 can of albacore tuna (drained and flaked)
– 1 cup of cream cheese, softened
– 1/2 cup of grated cheddar cheese
– 1/4 cup of chopped fresh parsley
– 1/4 cup of chopped scallions
– 1 tablespoon of lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a mixing bowl, combine tuna, cream cheese, cheddar cheese, parsley, scallions, and lemon juice. Mix well.
3. Grease a 9×13 inch baking dish with butter or cooking spray.
4. Pour the tuna mixture into the prepared baking dish.
5. Bake for 20-25 minutes or until the casserole is lightly browned on top.
Cooking Time: 20-25 minutes
Lentil and Spinach Shepherd’s Pie
This recipe combines the comforting classic shepherd’s pie with the nutritious benefits of lentils and spinach, making it a perfect option for a cozy dinner or special occasion.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 tablespoons tomato paste
– 2 cups mashed potatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
3. In a separate pan, sauté onion and garlic until softened. Add spinach and cook until wilted.
4. Combine cooked lentils, tomato paste, diced tomatoes, salt, and pepper in the pot. Stir to combine.
5. Transfer the lentil mixture to a 9×13 inch baking dish.
6. Top with mashed potatoes and smooth out.
7. Bake for 25-30 minutes or until potatoes are golden brown.
Cooking Time: 45-50 minutes
Baked Ratatouille with Herbs
A twist on the classic Provençal dish, this baked ratatouille combines tender vegetables and fragrant herbs for a flavorful and healthy side dish.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 large zucchini, sliced into 1/2-inch thick rounds
– 1 large red bell pepper, sliced into 1-inch pieces
– 1 can (14.5 oz) of diced tomatoes
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– 2 sprigs of fresh thyme
– 2 sprigs of fresh rosemary
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss together eggplant, zucchini, bell pepper, garlic, olive oil, thyme, rosemary, salt, and pepper until the vegetables are evenly coated.
3. Transfer the mixture to a 9×13-inch baking dish and top with diced tomatoes.
4. Cover with aluminum foil and bake for 30 minutes.
5. Remove the foil and continue baking for an additional 15-20 minutes, or until the vegetables are tender and lightly caramelized.
6. Sprinkle Parmesan cheese on top (if using) and return to oven for an additional 2-3 minutes, or until melted.
Cooking Time: 45-50 minutes
Low-Sugar Pumpkin and Sausage Casserole
A flavorful and nutritious twist on the classic sausage casserole, this recipe incorporates roasted pumpkin for added sweetness and a boost of vitamins. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients:
– 1 lb sweet Italian sausage, casings removed
– 1 medium pumpkin, peeled and cubed (about 2 cups)
– 1 onion, chopped (about 1 cup)
– 2 cloves garlic, minced (about 1 tablespoon)
– 1/4 cup low-sugar ketchup
– 1/4 cup chicken broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 6 whole wheat crackers, crushed (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook sausage over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion and garlic to the skillet; cook until onion is translucent.
4. Add pumpkin, ketchup, chicken broth, and cumin to the skillet; stir to combine.
5. Transfer mixture to a 9×13-inch baking dish. Top with crushed crackers (if using).
6. Bake for 35-40 minutes or until casserole is hot and bubbly.
Cooking Time: 35-40 minutes
Quinoa-Stuffed Bell Pepper Bake
A flavorful and nutritious vegetarian dish that’s perfect for a quick weeknight meal or a special occasion. This recipe combines the nutty flavor of quinoa with the sweetness of bell peppers and the savory taste of cheese.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup black beans, rinsed and drained
– 1/2 cup frozen corn kernels
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a bowl, mix together quinoa, black beans, corn kernels, cilantro, olive oil, cumin, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake for an additional 10-15 minutes or until bell peppers are tender.
7. Sprinkle shredded cheese on top and return to oven for 2-3 minutes or until melted.
Cooking Time: 40-45 minutes
Turkey Meatball and Zucchini Casserole
A hearty and flavorful casserole that combines the best of turkey meatballs with the sweetness of zucchini, perfect for a weeknight dinner.
Ingredients:
– 1 pound ground turkey
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 medium zucchini, sliced
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine turkey, breadcrumbs, egg, Parmesan cheese, onion, and garlic. Mix well with your hands until just combined.
3. Use your hands to shape the mixture into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. In a large skillet, cook the zucchini slices over medium heat until tender and lightly browned.
6. In a 9×13 inch baking dish, arrange half of the zucchini slices in the bottom of the dish.
7. Place the meatballs on top of the zucchini, then spoon marinara sauce over them.
8. Sprinkle mozzarella cheese over the sauce.
9. Repeat the layers, finishing with a layer of cheese on top.
10. Bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Spicy Chickpea and Cauliflower Bake
A flavorful and nutritious vegetarian dish that combines the creaminess of chickpeas with the crunch of roasted cauliflower, all wrapped up in a spicy and aromatic sauce.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 head of cauliflower, broken into florets
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– 1 cup vegetable broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
5. Add chickpeas, vegetable broth, and roasted cauliflower to the skillet. Toss until combined.
6. Transfer the mixture to a baking dish and bake for an additional 15-20 minutes or until heated through.
Cooking Time: 45-50 minutes
Egg White and Veggie Breakfast Casserole
A protein-packed breakfast casserole perfect for a crowd or meal prep, this recipe combines the richness of egg whites with the freshness of sautéed veggies.
Ingredients:
– 6 large egg whites
– 1 cup mixed vegetables (bell peppers, onions, mushrooms, spinach)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup whole wheat breadcrumbs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the mixed vegetables, onion, and garlic until tender.
3. In a separate bowl, whisk together egg whites and a pinch of salt.
4. Grease a 9×13-inch baking dish with cooking spray.
5. Layer the cooked veggies, egg white mixture, and shredded cheese in the prepared dish.
6. Sprinkle breadcrumbs on top.
7. Bake for 25-30 minutes or until the eggs are set and the top is golden brown.
Cooking Time: 25-30 minutes
Herbed Salmon and Asparagus Bake
This flavorful and healthy dish is a perfect combination of tender salmon, crispy asparagus, and savory herbs. With only a few ingredients and simple steps, you’ll be enjoying this delicious meal in no time.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– 1 lemon, cut into wedges
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillets on one half of the baking sheet.
4. In a bowl, toss asparagus with olive oil, garlic, rosemary, thyme, salt, and pepper. Spread on the other half of the baking sheet.
5. Bake for 12-15 minutes or until the salmon is cooked through and the asparagus is tender.
6. Serve hot, garnished with lemon wedges.
Cooking Time: 12-15 minutes
Mexican-Style Chicken and Brown Rice Casserole
A flavorful and satisfying casserole that combines the warmth of brown rice with the bold flavors of Mexico. This easy-to-make dish is perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 1/2 cups cooked brown rice
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high. Add chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In a separate saucepan, bring enchilada sauce to a simmer.
4. In a 9×13-inch baking dish, combine cooked rice, chicken, and sauce. Stir until well combined.
5. Top with shredded cheese and cilantro.
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Roasted Vegetable and Lentil Casserole
Roasted Vegetable and Lentil Casserole Recipe
This hearty casserole combines the comforting flavors of roasted vegetables and creamy lentils, perfect for a cozy dinner or a satisfying meal to share with friends and family.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 large onion, peeled and chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 zucchinis, sliced
– 2 red bell peppers, seeded and sliced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup vegetable broth
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, sauté the onion and garlic until softened.
3. Add the lentils, carrots, zucchinis, red bell peppers, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Stir in the diced tomatoes and vegetable broth. Bring to a simmer.
5. Transfer the mixture to a 9×13-inch baking dish. Top with shredded mozzarella cheese (if using).
6. Roast for 30-40 minutes or until the vegetables are tender and the casserole is hot.
Cooking Time: 30-40 minutes
Summary
Discover 20 healthy and delicious diabetic casserole recipes that are perfect for meal prep or family dinners. From classic comfort foods to international flavors, these casseroles are designed to help manage blood sugar levels while still satisfying your cravings. Recipes include Cheesy Broccoli Chicken Casserole, Low-Carb Zucchini Lasagna, Turkey and Quinoa Bake, and many more. With options for breakfast, lunch, and dinner, you’ll never get bored with these creative and nutritious casserole recipes.