16 Summer Casserole Recipes I'm Making on Repeat

These veg-packed recipes prove casseroles aren't just for the colder months. Bake them off and serve them at any summer party, from backyard barbecues to poolside picnics. Scrolling through these 16 summery casseroles, you'll find helpful tips and tricks from our readers, editors, and contributors. Enjoy!

Zucchini, Eggplant, Tomato Gratin

"The zucchini, eggplant, and tomato in this recipe need to be sliced into 1/4-inch rounds. A mandolin will make short work of slicing the eggplant and tomato evenly and quickly. You can also use a food processor with a slicing disc." —Elise Bauer, Simply Recipes Founder

Broccoli Cheese Casserole

"It was just exactly what I was looking for to make a “broccoli-forward” dish. I grated 1/2 a fresh onion into the egg mixture along with fresh garlic and used a generous amount of chopped, fried smoked turkey bacon. Excellent! The fresh broccoli I used came out with perfect texture." —Lina, Simply Recipes Reader

Stuffed Pepper Casserole

"Make the casserole start-to-finish (minus adding the cheese) up to a day ahead of time. Cover it and store it in the fridge—it will be just as tasty the next day. When it’s mealtime, reheat the casserole in a 350°F oven until warmed through. Add the cheese and serve." —Katie Morford, Simply Recipes Contributor

Zucchini Noodle Casserole

"The main complaint that people have when cooking with zucchini noodles is that they end up mushy. My approach to how to deal with this is to salt the zucchini noodles well and let them drain of their excess moisture." —Elise

Denver Omelette Hashbrown Casserole

"You can assemble it ahead of time or throw it together right before serving. It’s a great way to use up some leftover ham, so bust it out for a special breakfast the day after a big holiday meal–or make it on a weeknight since it’s easy and so, so satisfying." —Jasmine Smith and Sara Bir, Simply Recipes Editors

Chile Relleno Casserole

"You can easily omit the meat from this recipe to make a vegetarian chile relleno casserole. Add black beans, vegetarian/vegan chorizo, spicy potatoes, and/or sautéed vegetables in place of the meat, if you'd like." —Simply Recipes Editors

Walking Taco Casserole

"For a milder version, replace the Rotel with plain canned diced tomatoes (without chiles)." —Karishma Pradhan, Simply Recipes Contributor

Creamy Baked Mac and Cheese

"I prefer to shred my own cheese for this recipe. From what I’ve read, pre-shredded cheese is less smooth because anti-caking agents are added. If you’re in a hurry, go for the pre-shredded, but if you have time, shredding the cheese yourself will make this dish that much better!" —Summer Miller, Simply Recipes Contributor

Easy Burrito Casserole

"You can use corn tortillas instead of flour tortillas for more nutty corn flavor." —Wanda Abraham, Simply Recipes Visual Editor

Grandma’s Corn Pudding

"I have been making something similar to this for a few decades. My grandmother's recipe called for sweetened condensed milk AND sugar. I use regular milk and half of the sugar she did. Toss in some feta for a nice contrast or go for chopped jalapenos for some kick." —Saveena, Simply Recipes Reader

Caprese Stuffed Shells

"Parboil the jumbo shells until they’re just barely al dente, which means the pasta is still firm when bitten. They will continue to cook in the oven, so they shouldn’t be completely tender when you’re stuffing them." —Sheela Prakash, Simply Recipes Contributor

Fennel Gratin

"In my family, we gratin it with béchamel and lots of parm after boiling for seven minutes like in this recipe. It is a valid alternative for those who do not fancy mozzarella, if there are any!." —Rossella, Simply Recipes Reader

Stuffed Shells with Summer Squash and Ricotta

"Stuff the shells up to three days in advance and have them ready in the fridge. Also, the dish freezes well. After baking, freeze the entire dish of shells (or just the leftovers) in an airtight freezer-safe container, and they will keep for a few months." —Nick Evans, Simply Recipes Contributor

Easy Breakfast Casserole

"You can add cooked, sturdy veggies such as broccoli into the casserole, or put them in raw. If using raw veggies, cut them into smaller pieces and know that they'll be crunchier if you put them in raw instead of cooked." —Elise

Zucchini and Spinach Gratin

"If you prefer to use fresh spinach over frozen, use six packed cups of fresh chopped spinach leaves, blanched and drained." —Elise

Twice Baked Potato Casserole

"No need to discard jackets (peels), in my opinion. Most of the fiber and a fair amount of nutrients are contained in these natural wrappers. I always keep skins on chunked potatoes cooked for mashing or really any other application." —Swan, Simply Recipes Reader