18 Delicious Diabetic Casserole Recipes Healthy

Who says managing diabetes means giving up on flavor and comfort? Dive into our roundup of 18 Delicious Diabetic Casserole Recipes that prove healthy eating can be hearty, satisfying, and downright delicious. Perfect for busy weeknights or cozy weekends, these dishes are packed with nutrients without skimping on taste. Let’s make mealtime both easy and exciting—your taste buds (and your health) will thank you!

Cheesy Broccoli and Cauliflower Casserole

This Cheesy Broccoli and Cauliflower Casserole is the ultimate comfort food, combining tender veggies with a creamy, cheesy sauce that’s sure to please everyone at the table.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Steam the broccoli and cauliflower florets until just tender, about 5 minutes, then drain and set aside.
3. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbly.
4. Gradually whisk in the milk, then bring to a simmer. Cook for 2-3 minutes until thickened.
5. Remove from heat and stir in the cheddar cheese, salt, black pepper, and garlic powder until the cheese is melted and the sauce is smooth.
6. Combine the steamed veggies with the cheese sauce, then transfer to the prepared baking dish. Sprinkle breadcrumbs evenly over the top.
7. Bake for 20 minutes until the top is golden and the casserole is bubbly.

The magic of this casserole lies in its perfectly balanced cheese sauce, which clings to every floret without overwhelming the natural flavors of the vegetables.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Slow Cooker Chicken Enchilada Casserole

This Slow Cooker Chicken Enchilada Casserole is a dreamy, hands-off dinner that layers bold flavors and melty cheese into every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 8 corn tortillas, cut into quarters
• 2 cups shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Place the chicken breasts in the bottom of your slow cooker. Top with black beans, corn, enchilada sauce, green chiles, 1 tsp ground cumin, 1 tsp garlic powder, and 1/2 tsp salt. Stir gently to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and shreds easily with a fork.
3. Remove the chicken and shred it, then return it to the slow cooker. Stir in the quartered corn tortillas and 1 cup of the shredded cheese until well mixed.
4. Sprinkle the remaining 1 cup of cheese over the top, cover, and cook on HIGH for an additional 15 minutes, until the cheese is melted and bubbly.
5. Garnish with chopped fresh cilantro before serving.

The magic of this casserole lies in the way the tortillas soak up the enchilada sauce, creating layers that are saucy yet hold their shape perfectly.

Tip: For an extra kick, drizzle with hot sauce or serve with sliced avocado on the side.

Spinach and Mushroom Egg Casserole

Start your morning with this hearty Spinach and Mushroom Egg Casserole, packed with flavors that will keep you satisfied until lunch.

Ingredients

• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• 6 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking dish.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 cup sliced mushrooms and sauté until soft, about 5 minutes. Stir in 2 cups fresh spinach until wilted, then remove from heat.
3. In a bowl, whisk together 6 large eggs, 1/2 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Spread the mushroom and spinach mixture evenly in the prepared baking dish. Pour the egg mixture over the top and sprinkle with 1/2 cup shredded cheddar cheese.
5. Bake at 375°F for 25 minutes, or until the eggs are set and the top is lightly golden.

The combination of earthy mushrooms and fresh spinach with creamy eggs and melted cheese makes this casserole a comforting breakfast option that’s as nutritious as it is delicious.

Tip: For an extra flavor boost, try adding a pinch of garlic powder to the egg mixture before baking.

Turkey and Quinoa Casserole

This Turkey and Quinoa Casserole is a hearty, nutritious dish that brings together the wholesome goodness of quinoa and the lean protein of turkey in a comforting bake.

Ingredients

• 1 cup quinoa, rinsed
• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 cup shredded cheddar cheese
• 2 cups chicken broth
• 1/2 cup frozen peas

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Season with salt, pepper, thyme, and paprika.
4. Stir in the quinoa, chicken broth, and frozen peas. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
5. Transfer the mixture to the prepared baking dish and sprinkle the cheddar cheese evenly over the top.
6. Bake for 20 minutes, or until the cheese is bubbly and golden.

The crispy cheese topping contrasts beautifully with the fluffy quinoa and savory turkey beneath, making every bite a delightful mix of textures.

Tip: For an extra crunch, sprinkle some breadcrumbs over the cheese before baking.

Zucchini and Tomato Casserole

This Zucchini and Tomato Casserole is a vibrant, veggie-packed dish that brings the garden to your table with minimal fuss.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 2 large tomatoes, sliced into 1/4-inch rounds
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Arrange the zucchini and tomato slices alternately in the dish, overlapping slightly for a pretty presentation.
3. In a small bowl, mix together the mozzarella, Parmesan, oregano, salt, pepper, and minced garlic. Sprinkle this mixture evenly over the arranged vegetables.
4. Drizzle the remaining olive oil over the top.
5. Bake for 25 minutes, or until the cheese is bubbly and golden and the vegetables are tender.

The layering of zucchini and tomatoes not only looks stunning but also ensures every bite is perfectly balanced between the two flavors.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Low-Carb Taco Casserole

Looking for a hearty, low-carb dinner that doesn’t skimp on flavor? This Low-Carb Taco Casserole is a crowd-pleaser that layers all your favorite taco flavors into one easy bake.

Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup salsa
• 1 avocado, sliced (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat the olive oil. Add the onion and bell pepper, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 7 minutes. Drain any excess fat.
4. Stir in the taco seasoning, salt, and black pepper until the beef is evenly coated.
5. Transfer the beef mixture to the prepared baking dish. Spread the sour cream over the top, followed by the salsa. Sprinkle with cheddar cheese.
6. Bake for 20 minutes, or until the cheese is bubbly and golden.
7. Garnish with avocado slices and fresh cilantro before serving.

The magic of this casserole lies in the layers—each bite delivers the creamy tang of sour cream, the zest of salsa, and the richness of melted cheese, all atop perfectly seasoned beef.

Tip: For an extra kick, mix a teaspoon of chili powder into the sour cream before spreading it over the beef.

Eggplant Parmesan Casserole

This Eggplant Parmesan Casserole is a hearty, comforting dish that layers tender eggplant with rich marinara and gooey cheese for a crowd-pleasing dinner.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 3 cups marinara sauce
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Season the eggplant slices with 1 tsp salt and let sit for 10 minutes to draw out moisture. Pat dry.
3. Set up a breading station: place flour in one bowl, beaten eggs in another, and mix breadcrumbs with 1/2 cup Parmesan, 1 tsp dried basil, and 1 tsp dried oregano in a third.
4. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture.
5. Heat 1/4 cup olive oil in a large skillet over medium heat. Fry eggplant in batches until golden, about 3 minutes per side. Drain on paper towels.
6. Spread 1 cup marinara in the prepared dish. Layer half the eggplant, 1 cup marinara, and 1 cup mozzarella. Repeat layers.
7. Bake at 375°F for 25 minutes until bubbly and golden.

The crispy breadcrumb coating contrasts beautifully with the soft eggplant and melted cheese, making every bite a delightful mix of textures.

Tip: For a lighter version, you can bake the breaded eggplant at 400°F for 20 minutes instead of frying.

Chicken and Brown Rice Casserole

This Chicken and Brown Rice Casserole is the ultimate comfort food that’s both nutritious and easy to make, perfect for a cozy family dinner.

Ingredients

• 1 cup uncooked brown rice
• 2 cups chicken broth
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a medium saucepan, bring the chicken broth to a boil. Add the brown rice, reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
4. Add the chicken pieces to the skillet, seasoning with salt, pepper, and thyme. Cook for 6-7 minutes until the chicken is no longer pink.
5. Combine the cooked rice, chicken mixture, and frozen peas in the prepared baking dish. Sprinkle the Parmesan cheese evenly over the top.
6. Bake for 20 minutes until the cheese is melted and bubbly.

The Parmesan cheese creates a golden, crispy topping that contrasts beautifully with the tender chicken and rice beneath.

Tip: For an extra crunch, broil the casserole for the last 2-3 minutes of baking.

Beef and Bean Casserole

Warm up your kitchen with this hearty Beef and Bean Casserole, a comforting dish that combines savory ground beef with creamy beans under a blanket of melted cheese.

Ingredients

• 1 lb ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tbsp tomato paste
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the ground beef until browned, about 5 minutes. Drain excess fat.
3. Add the diced onions and minced garlic to the skillet, cooking until the onions are translucent, about 3 minutes.
4. Stir in the kidney beans, black beans, diced tomatoes, tomato paste, chili powder, ground cumin, salt, and black pepper. Simmer for 5 minutes to blend the flavors.
5. Transfer the mixture to the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish with chopped fresh cilantro before serving.

The magic of this casserole lies in the melding of spices and beans, creating a depth of flavor that’s both rustic and refined.

Tip: For an extra kick, add a diced jalapeño to the skillet with the onions and garlic.

Vegetable Lasagna Casserole

This Vegetable Lasagna Casserole is a hearty, comforting dish that layers rich flavors and textures, perfect for a cozy family dinner.

Ingredients

• 9 lasagna noodles, uncooked
• 2 cups ricotta cheese
• 1 egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, diced
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. In a bowl, mix ricotta cheese, egg, Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Add zucchini, yellow squash, and red bell pepper; cook for another 5 minutes.
4. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, half the ricotta mixture, half the vegetable mixture, and 1/2 cup mozzarella cheese. Repeat layers, ending with noodles. Top with remaining marinara sauce and mozzarella cheese.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, until cheese is bubbly and golden.

The layers of creamy ricotta, tender vegetables, and melted mozzarella create a lasagna that’s as satisfying to look at as it is to eat.

Tip: Let the casserole sit for 10 minutes before slicing to ensure neat servings.

Pumpkin and Sage Casserole

This Pumpkin and Sage Casserole is a cozy, flavorful dish that brings the essence of autumn to your table with minimal fuss.

Ingredients

• 1 small sugar pumpkin (about 2 lbs), peeled and cubed
• 2 tbsp olive oil
• 1 tbsp fresh sage, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish.
2. In a large bowl, toss the cubed pumpkin with 2 tbsp olive oil, 1 tbsp fresh sage, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Spread the pumpkin mixture in the prepared casserole dish and bake for 20 minutes, or until the pumpkin starts to soften.
4. Pour 1/2 cup heavy cream over the pumpkin, sprinkle with 1/2 cup grated Parmesan cheese, and top with 1/2 cup breadcrumbs.
5. Return to the oven and bake for another 15-20 minutes, until the top is golden and crispy.

The magic of this dish lies in the crispy, cheesy topping contrasting with the tender, sage-infused pumpkin beneath.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.

Salmon and Asparagus Casserole

This Salmon and Asparagus Casserole is a creamy, comforting dish that brings together the richness of salmon with the fresh crunch of asparagus, all baked to perfection.

Ingredients

• 1 lb salmon fillet, skin removed and cut into chunks
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix the heavy cream, Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder until well combined.
3. Add the salmon chunks and asparagus pieces to the bowl, tossing gently to coat them in the cream mixture.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly.
5. Drizzle the top with 1 tbsp lemon juice for a fresh zing.
6. Bake at 375°F for 25-30 minutes, until the top is bubbly and slightly golden.

The magic of this casserole lies in how the cream envelops the salmon and asparagus, creating a dish that’s both luxurious and surprisingly simple to make.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Black Bean and Sweet Potato Casserole

This Black Bean and Sweet Potato Casserole is a hearty, flavorful dish that brings together the sweetness of potatoes with the earthiness of black beans, all baked to perfection.

Ingredients

• 2 large sweet potatoes, peeled and diced into 1-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, toss the sweet potatoes with olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in the prepared baking dish and bake for 20 minutes, or until they start to soften.
4. Remove the dish from the oven and add the black beans, corn, red onion, and garlic, stirring gently to combine.
5. Sprinkle the shredded cheddar cheese evenly over the top and return to the oven for another 15 minutes, or until the cheese is bubbly and slightly golden.
6. Garnish with chopped fresh cilantro before serving.

The magic of this casserole lies in the smoky spices that perfectly complement the natural sweetness of the potatoes, creating a dish that’s as nutritious as it is comforting.

Tip: For an extra kick, add a diced jalapeño to the mix before baking.

Chicken Alfredo Spaghetti Squash Casserole

Transform your spaghetti squash into a creamy, comforting casserole with this Chicken Alfredo Spaghetti Squash Casserole recipe that’s sure to become a weeknight favorite.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 cups cooked chicken, shredded
• 1 cup Alfredo sauce
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with 1/2 teaspoon salt. Place cut side down on a baking sheet and bake for 30 minutes until tender.
2. Once cool enough to handle, use a fork to scrape the squash into strands. In a large bowl, mix the squash strands with shredded chicken, Alfredo sauce, 1/4 cup Parmesan cheese, garlic powder, remaining 1/2 teaspoon salt, and black pepper.
3. Transfer the mixture to a greased baking dish. Top with remaining Parmesan and mozzarella cheese. Bake at 400°F for 15 minutes until the cheese is bubbly and golden.

The magic of this dish lies in the way the spaghetti squash strands mimic pasta, offering a lighter twist on the classic Alfredo without sacrificing any of the creamy, cheesy goodness.

Tip: For an extra crispy top, broil the casserole for the last 2 minutes of baking.

Mexican Street Corn Casserole

Bring the vibrant flavors of Mexican street corn into your kitchen with this easy-to-make casserole that’s perfect for any gathering.

Ingredients

• 4 cups fresh or frozen corn kernels
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro
• 1 clove garlic, minced
• Salt to taste

Instructions

1. Preheat your oven to 375°F and grease a medium baking dish.
2. In a large bowl, mix together the corn, mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, cayenne pepper, lime juice, cilantro, and garlic until well combined. Season with salt to taste.
3. Transfer the mixture to the prepared baking dish and spread it evenly.
4. Bake for 20-25 minutes, or until the edges are bubbly and the top is lightly golden.
5. Let the casserole cool for 5 minutes before serving. Garnish with extra cotija cheese and cilantro if desired.

This casserole captures the smoky, tangy essence of street corn with a creamy texture that’s irresistibly scoopable.

Tip: For an extra charred flavor, broil the casserole for the last 2-3 minutes of baking.

Cauliflower Mac and Cheese Casserole

Who says comfort food can’t be healthy? This Cauliflower Mac and Cheese Casserole swaps out pasta for cauliflower, creating a dish that’s just as creamy and satisfying as the original.

Ingredients

• 1 large head cauliflower, cut into florets
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Steam the cauliflower florets until just tender, about 5-7 minutes, then spread them in the prepared dish.
3. In a saucepan over medium heat, melt the butter. Stir in the heavy cream, garlic powder, mustard powder, salt, and black pepper. Bring to a simmer.
4. Remove the saucepan from heat and stir in the cheddar and Parmesan cheeses until melted and smooth.
5. Pour the cheese sauce over the cauliflower, tossing gently to coat. Sprinkle breadcrumbs evenly over the top.
6. Bake for 20-25 minutes, until the top is golden and bubbly.

The secret to this dish’s rich flavor is the combination of sharp cheddar and Parmesan, melded together with a hint of mustard powder for depth.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking.

Shrimp and Cauliflower Grits Casserole

This Shrimp and Cauliflower Grits Casserole is a comforting twist on the Southern classic, blending succulent shrimp with creamy cauliflower grits for a lighter yet equally satisfying dish.

Ingredients

• 1 large head cauliflower, riced (about 4 cups)
• 1 lb shrimp, peeled and deveined
• 2 cups chicken broth
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt 1 tbsp butter with 1 tbsp olive oil. Add the riced cauliflower and sauté for 5 minutes until slightly softened.
3. Pour in 2 cups chicken broth and bring to a simmer. Cook for 10 minutes, stirring occasionally, until the cauliflower is tender and the broth is mostly absorbed.
4. Stir in 1 cup sharp cheddar cheese, 1/2 cup heavy cream, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until the cheese is melted and the mixture is creamy.
5. Transfer the cauliflower grits to the prepared baking dish. Arrange the shrimp on top in a single layer.
6. Bake at 375°F for 15 minutes, or until the shrimp are pink and cooked through.
7. Garnish with sliced green onions before serving.

The magic of this dish lies in the smoky paprika and creamy cheddar that elevate the cauliflower grits, making them irresistibly rich without the heaviness of traditional grits.

Tip: For an extra crispy top, broil the casserole for the last 2 minutes of baking.

Lentil and Vegetable Casserole

Warm up your kitchen with this hearty Lentil and Vegetable Casserole, a comforting dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
3. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until vegetables begin to soften. Stir in garlic, cumin, smoked paprika, and black pepper, cooking for 1 minute more.
4. Add the cooked lentils and diced tomatoes to the skillet, stirring to combine. Transfer the mixture to the prepared baking dish and sprinkle with mozzarella cheese.
5. Bake for 20 minutes until the cheese is melted and bubbly. Garnish with fresh parsley before serving.

The smoky paprika and cumin give this casserole a depth of flavor that pairs perfectly with the creamy melted cheese on top.

Tip: For a crispier top, broil the casserole for the last 2-3 minutes of baking.

Conclusion

We hope these 18 delicious diabetic casserole recipes inspire your next healthy meal! Each dish is crafted to delight your taste buds while keeping health in mind. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for easy access. Happy cooking!