These dump and bake dinners are easy, comforting, and perfect for busy weeknights. From creamy chicken and rice and cheesy baked pasta to taco beef and rice, enchiladas, and Korean-inspired gochujang and bulgogi bakes, there is something here for every craving. You will also find creamy, cheesy, spicy, and warmly seasoned options for family dinners, potlucks, or everyday cooking.

What makes these dinners special is how little work they take. You just dump everything into one baking dish, give it a stir, cover it, and let the oven do the rest. Some are soft and creamy, others are bubbly and golden on top, and several are filled with melted cheese, tender chicken, or savory beef. Many of them can also be prepared ahead of time, making it easy to have dinner ready whenever you want a homemade meal.

You do not need advanced cooking skills or difficult ingredients to make these dinners. With simple instructions and a few helpful tips, each dish will come out delicious and beautiful. Choose one favorite or cook your way through all 13 recipes.

1. Creamy Chicken and Rice Bake

This creamy chicken and rice bake is the ultimate comfort dinner, with tender chicken, soft rice, and a rich, cheesy sauce in every bite. Cream of chicken soup and melted cheese give it a cozy flavor while a little garlic makes it taste warm and homemade. It is perfect for a busy weeknight or served warm straight from the oven with a simple salad.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 1/2 cups long-grain white rice, uncooked and rinsed
• 1 can (10.5 ounces) cream of chicken soup
• 2 cups low-sodium chicken broth
• 1 cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded cheddar cheese, divided
• 2 tablespoons chopped fresh parsley, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Greasing the dish first helps the rice release easily and makes cleanup much simpler.
2. Add the uncooked rice, cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, paprika, salt, and pepper to the baking dish. Stir well until everything is smooth and evenly combined.
3. Add the chicken pieces and 1 cup of the cheddar cheese. Stir gently so the chicken is tucked into the rice mixture and covered with sauce.
4. Cover the dish tightly with aluminum foil. A tight seal is important because it traps steam and helps the rice cook through without drying out.
5. Bake for 45 minutes, until the rice is almost tender and the chicken is cooked through. Do not lift the foil too early, because the steam needs time to work.
6. Remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return the dish to the oven, uncovered, for 10 minutes.
7. Bake until the cheese is melted and bubbly and the rice is fully tender. If the top looks pale, broil for 1-2 minutes, watching closely so it does not burn.
8. Let the casserole rest for 10 minutes before serving. It will thicken slightly as it cools. Sprinkle with parsley and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

2. Chicken Alfredo Pasta Bake

This chicken Alfredo pasta bake is creamy, cheesy, and full of tender chicken in every bite. Penne pasta soaks up the Alfredo sauce as it bakes, while melted mozzarella on top turns golden and bubbly. It is perfect for a cozy family dinner or served warm with garlic bread and a green salad.

Ingredients

• 12 ounces penne pasta, uncooked
• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 jar (15 ounces) Alfredo sauce
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. The pasta will expand as it bakes, so a large dish gives it room to cook evenly.
2. Add the uncooked penne, Alfredo sauce, chicken broth, heavy cream, garlic, Italian seasoning, salt, and pepper to the baking dish. Stir well until the pasta is coated in sauce.
3. Add the chicken pieces and 1 cup of the mozzarella cheese. Stir gently so the chicken is spread evenly through the pasta.
4. Cover the dish tightly with aluminum foil. Covering it first lets the pasta cook in the sauce without drying out on top.
5. Bake for 40 minutes, then remove the foil and stir the pasta well. Stirring halfway helps the pasta cook evenly and prevents dry spots.
6. Sprinkle the remaining 1/2 cup of mozzarella and the Parmesan cheese over the top. Return the dish to the oven, uncovered.
7. Bake for 10-15 minutes more, until the pasta is tender, the sauce is thick and bubbly, and the cheese is melted and lightly golden.
8. Let the bake rest for 10 minutes before serving. It will thicken as it cools. Sprinkle with parsley and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

3. Beef Enchilada Casserole

This beef enchilada casserole layers seasoned beef, soft tortillas, red enchilada sauce, and plenty of melted cheese. Every bite has a rich, savory flavor with a little spice and a bubbly, golden top. It is elegant enough for a family gathering but easy enough to make on a busy weeknight.

Ingredients

• 1 pound ground beef
• 1 small onion, finely diced
• 1 packet (1 ounce) taco seasoning
• 1 can (19 ounces) red enchilada sauce, divided
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 8 flour tortillas, cut into strips
• 2 cups shredded Mexican-blend cheese, divided
• 1/2 cup sour cream, for serving
• 1/4 cup chopped fresh cilantro, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Brown the ground beef and onion in a skillet over medium-high heat for 6-7 minutes, until the beef is no longer pink.
2. Drain any extra fat, then stir in the taco seasoning and 1/2 cup of the enchilada sauce. Cooking the seasoning into the beef first makes the flavor much stronger.
3. Spread 1/2 cup of enchilada sauce in the bottom of the baking dish. This thin layer keeps the bottom tortillas from sticking.
4. Layer half of the tortilla strips over the sauce, then top with half of the beef, half of the black beans, half of the corn, and 1 cup of cheese. Repeat the layers once more.
5. Pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining cheese. Cover the dish tightly with aluminum foil.
6. Bake for 25 minutes, until the casserole is hot and bubbly around the edges. The foil helps the cheese melt evenly without browning too fast.
7. Remove the foil and bake for 10 minutes more, until the cheese is melted and lightly golden. Let it rest for 10 minutes so the layers set and slice cleanly.
8. Sprinkle with cilantro and serve warm with sour cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.

4. Baked Ziti with Sausage

This baked ziti with sausage is hearty, cheesy, and loaded with tomato sauce in every bite. Italian sausage gives it a rich, savory flavor while melted mozzarella and ricotta make it creamy and comforting. It is perfect for a Sunday dinner or served warm with garlic bread and a salad.

Ingredients

• 12 ounces ziti pasta, uncooked
• 1 pound Italian sausage, casings removed
• 1 jar (24 ounces) marinara sauce
• 1 cup water
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Brown the sausage in a skillet over medium-high heat for 6-7 minutes, breaking it into small pieces, until cooked through.
2. Add the uncooked ziti, marinara sauce, water, Italian seasoning, garlic powder, salt, and pepper to the baking dish. Stir well until the pasta is coated in sauce.
3. Add the cooked sausage and dollops of ricotta cheese. Stir gently so the sausage and ricotta are spread evenly through the pasta.
4. Cover the dish tightly with aluminum foil. Covering it first lets the pasta cook in the sauce and keeps the top from drying out.
5. Bake for 40 minutes, then remove the foil and stir the pasta well. Stirring halfway helps the pasta cook evenly and mixes the ricotta through the sauce.
6. Sprinkle 1 1/2 cups of mozzarella and the Parmesan cheese over the top. Return the dish to the oven, uncovered.
7. Bake for 10-15 minutes more, until the pasta is tender, the sauce is bubbly, and the cheese is melted and lightly golden.
8. Let the bake rest for 10 minutes before serving. It will thicken as it cools. Sprinkle with basil and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

5. Chicken Broccoli Rice Casserole

This chicken broccoli rice casserole combines tender chicken, soft rice, bright broccoli, and melted cheddar in one creamy bake. Every bite has a cozy, cheesy flavor with a fresh pop of green from the broccoli. It is perfect for a quick weeknight dinner or a make-ahead meal for busy days.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 1/2 cups long-grain white rice, uncooked and rinsed
• 1 can (10.5 ounces) cream of chicken soup
• 2 cups low-sodium chicken broth
• 1 cup sour cream
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups broccoli florets, fresh or frozen
• 2 cups shredded cheddar cheese, divided

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. If using frozen broccoli, thaw it first and pat it dry so the casserole does not get watery.
2. Add the uncooked rice, cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper to the baking dish. Stir well until smooth.
3. Add the chicken pieces, broccoli florets, and 1 1/2 cups of the cheddar cheese. Stir gently so everything is tucked into the rice mixture.
4. Cover the dish tightly with aluminum foil. A tight seal traps steam, which helps the rice and broccoli cook through evenly.
5. Bake for 45 minutes, until the rice is almost tender and the chicken is cooked through. Do not lift the foil too early, because the steam needs time to work.
6. Remove the foil and stir the casserole gently, then sprinkle the remaining 1/2 cup of cheddar cheese over the top.
7. Return the dish to the oven, uncovered, for 10 minutes, until the cheese is melted and bubbly and the rice is fully tender.
8. Let the casserole rest for 10 minutes before serving. It will thicken slightly as it cools. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

6. Taco Beef and Rice Bake

This taco beef and rice bake is bold, cheesy, and full of taco flavor in every bite. Seasoned beef, soft rice, salsa, and melted cheese come together in one pan, with tomatoes and jalapeños on top for a little kick. It is perfect for taco night or served warm with sour cream and tortilla chips.

Ingredients

• 1 pound ground beef
• 1 small onion, finely diced
• 1 packet (1 ounce) taco seasoning
• 1 1/2 cups long-grain white rice, uncooked and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup salsa
• 2 cups low-sodium beef broth
• 1 cup frozen corn, thawed
• 2 cups shredded Mexican-blend cheese, divided
• 1 cup diced tomatoes, for topping
• 1 jalapeño, sliced, optional
• 1/2 cup sour cream, for serving

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Brown the ground beef and onion in a skillet over medium-high heat for 6-7 minutes, until the beef is no longer pink.
2. Drain any extra fat, then stir in the taco seasoning. Cooking the seasoning into the beef first makes the taco flavor much stronger.
3. Add the uncooked rice, black beans, salsa, beef broth, corn, and seasoned beef to the baking dish. Stir well until everything is evenly combined.
4. Cover the dish tightly with aluminum foil. Covering it first lets the rice cook in the salsa and broth without drying out.
5. Bake for 45 minutes, until the rice is almost tender. Remove the foil and stir the rice well, then sprinkle 1 1/2 cups of cheese over the top.
6. Top with the diced tomatoes and sliced jalapeño if using. Return the dish to the oven, uncovered.
7. Bake for 10 minutes more, until the rice is fully tender and the cheese is melted and bubbly.
8. Let the bake rest for 10 minutes before serving. It will thicken as it cools. Serve warm with sour cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.

7. Creamy Tuscan Chicken Pasta Bake

This creamy Tuscan chicken pasta bake is rich, garlicky, and filled with sun-dried tomatoes, spinach, and Parmesan in every bite. The pasta soaks up the creamy sauce as it bakes, while melted cheese on top turns golden and bubbly. It is perfect for a cozy dinner or served warm with crusty bread.

Ingredients

• 12 ounces penne pasta, uncooked
• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 jar (15 ounces) Alfredo sauce
• 2 cups low-sodium chicken broth
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 2 cups fresh baby spinach
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. The pasta will expand as it bakes, so a large dish gives it room to cook evenly.
2. Add the uncooked penne, Alfredo sauce, chicken broth, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper to the baking dish. Stir well until the pasta is coated.
3. Add the chicken pieces, spinach, and 1 cup of the mozzarella cheese. Stir gently so the chicken and spinach are spread evenly through the pasta.
4. Cover the dish tightly with aluminum foil. Covering it first lets the pasta cook in the sauce without drying out on top.
5. Bake for 40 minutes, then remove the foil and stir the pasta well. Stirring halfway helps the pasta cook evenly and wilts the spinach into the sauce.
6. Sprinkle the remaining 1/2 cup of mozzarella and the Parmesan cheese over the top. Return the dish to the oven, uncovered.
7. Bake for 10-15 minutes more, until the pasta is tender, the sauce is thick and bubbly, and the cheese is melted and lightly golden.
8. Let the bake rest for 10 minutes before serving. It will thicken as it cools. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

8. Ham and Cheese Macaroni Bake

This ham and cheese macaroni bake is creamy, cheesy, and full of salty ham in every bite. Elbow macaroni soaks up the cheese sauce as it bakes, while a golden cheddar top makes it extra comforting. It is perfect for using up leftover ham or served warm as a family dinner.

Ingredients

• 12 ounces elbow macaroni, uncooked
• 2 cups diced cooked ham
• 2 cups whole milk
• 1 1/2 cups low-sodium chicken broth
• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/2 cups shredded cheddar cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. The macaroni will expand as it bakes, so a large dish gives it room to cook evenly.
2. Add the uncooked macaroni, diced ham, milk, chicken broth, melted butter, garlic powder, onion powder, salt, and pepper to the baking dish. Stir well until combined.
3. Add 2 cups of the cheddar cheese and stir gently so the cheese is spread evenly through the macaroni.
4. Cover the dish tightly with aluminum foil. Covering it first lets the pasta cook in the milk and broth without drying out.
5. Bake for 40 minutes, then remove the foil and stir the macaroni well. Stirring halfway helps the pasta cook evenly and keeps the sauce smooth.
6. Sprinkle the remaining 1/2 cup of cheddar and the Parmesan cheese over the top. Return the dish to the oven, uncovered.
7. Bake for 10-15 minutes more, until the pasta is tender, the sauce is thick and creamy, and the cheese is melted and lightly golden.
8. Let the bake rest for 10 minutes before serving. It will thicken as it cools. Sprinkle with parsley and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

9. Unstuffed Cabbage Roll Casserole

This unstuffed cabbage roll casserole has all the cozy flavor of classic cabbage rolls without the rolling. Tender cabbage, seasoned beef, rice, and tomato sauce bake together under melted cheese. It is hearty, comforting, and perfect for a cold evening or a make-ahead family dinner.

Ingredients

• 1 pound ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups long-grain white rice, uncooked and rinsed
• 4 cups shredded green cabbage
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded mozzarella cheese, divided

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Brown the ground beef, onion, and garlic in a skillet over medium-high heat for 6-7 minutes, until the beef is no longer pink.
2. Drain any extra fat, then stir in the paprika, salt, and pepper. Seasoning the beef first builds flavor through the whole casserole.
3. Add the uncooked rice, shredded cabbage, crushed tomatoes, tomato sauce, and brown sugar to the baking dish. Stir well until everything is evenly combined.
4. Add the cooked beef and 1 cup of the mozzarella cheese. Stir gently so the beef is spread evenly through the cabbage and rice.
5. Cover the dish tightly with aluminum foil. A tight seal traps steam, which helps the cabbage soften and the rice cook through.
6. Bake for 50 minutes, until the rice is almost tender and the cabbage is soft. Remove the foil and stir the casserole well.
7. Sprinkle the remaining 1 cup of mozzarella over the top. Return the dish to the oven, uncovered, for 10 minutes, until the cheese is melted and bubbly.
8. Let the casserole rest for 10 minutes before serving. It will thicken slightly as it cools. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

10. Chicken Pot Pie Biscuit Bake

This chicken pot pie biscuit bake is creamy, buttery, and topped with golden biscuits in every bite. Tender chicken, carrots, peas, and potatoes swim in a rich sauce, while the biscuits bake up fluffy on top. It is perfect for a cozy night in or served warm straight from the oven.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup low-sodium chicken broth
• 1/2 cup whole milk
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups frozen mixed vegetables, carrots, peas, and corn
• 1 can (16 ounces) refrigerated biscuit dough, cut into quarters
• 2 tablespoons butter, melted
• 1 tablespoon chopped fresh parsley, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. The filling will bubble as it bakes, so a deep dish keeps it from spilling over.
2. Add the cream of chicken soup, chicken broth, milk, garlic powder, onion powder, thyme, salt, and pepper to the baking dish. Whisk well until smooth.
3. Add the chicken pieces and frozen mixed vegetables. Stir gently so the chicken and vegetables are spread evenly through the sauce.
4. Cover the dish tightly with aluminum foil. Covering it first lets the chicken cook through in the sauce without the top drying out.
5. Bake for 30 minutes, until the filling is hot and bubbly and the chicken is almost cooked through. Remove the foil and stir the filling well.
6. Arrange the biscuit quarters evenly over the top of the hot filling, leaving a little space between each one so they can rise.
7. Brush the biscuits with melted butter and return the dish to the oven, uncovered. Bake for 15-18 minutes, until the biscuits are golden brown and cooked through.
8. Let the bake rest for 10 minutes before serving. It will thicken slightly as it cools. Sprinkle with parsley and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

11. Gochujang Chicken and Rice Bake

This gochujang chicken and rice bake is spicy, savory, and a little sweet, with tender chicken and melted cheese in every bite. Gochujang gives it a warm Korean kick while honey and soy sauce balance the heat. It is perfect for anyone who loves bold flavor or served warm with kimchi on the side.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 1 1/2 cups long-grain white rice, uncooked and rinsed
• 2 cups low-sodium chicken broth
• 3 tablespoons gochujang
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 1/2 cups shredded mozzarella cheese, divided
• 2 green onions, sliced, for topping
• 1 teaspoon sesame seeds, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Whisk the gochujang, soy sauce, honey, sesame oil, garlic, and ginger in a small bowl until smooth.
2. Add the uncooked rice, chicken broth, and gochujang mixture to the baking dish. Stir well until the sauce is evenly mixed through the rice.
3. Add the chicken thigh pieces and 1 cup of the mozzarella cheese. Stir gently so the chicken is tucked into the rice and coated in sauce.
4. Cover the dish tightly with aluminum foil. A tight seal traps steam, which helps the rice cook through and keeps the chicken tender.
5. Bake for 45 minutes, until the rice is almost tender and the chicken is cooked through. Do not lift the foil too early, because the steam needs time to work.
6. Remove the foil and stir the rice gently, then sprinkle the remaining 1/2 cup of mozzarella over the top.
7. Return the dish to the oven, uncovered, for 10 minutes, until the cheese is melted and bubbly and the rice is fully tender.
8. Let the bake rest for 10 minutes before serving. It will thicken slightly as it cools. Sprinkle with green onions and sesame seeds and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

12. Garlic Butter Shrimp Orzo Bake

This garlic butter shrimp orzo bake is bright, buttery, and full of tender shrimp in every bite. Orzo pasta soaks up lemon, garlic, and Parmesan as it bakes, while the shrimp stay juicy and pink. It is perfect for a quick seafood dinner or served warm with crusty bread.

Ingredients

• 1 1/2 cups orzo pasta, uncooked
• 1 pound large shrimp, peeled and deveined
• 3 cups low-sodium chicken broth
• 4 tablespoons butter, melted
• 3 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, for topping

Instructions

1. Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish. Orzo cooks quickly, so a hotter oven helps it bake evenly without getting mushy.
2. Add the uncooked orzo, chicken broth, melted butter, garlic, lemon zest, lemon juice, Italian seasoning, salt, and pepper to the baking dish. Stir well until combined.
3. Cover the dish tightly with aluminum foil. Covering it first lets the orzo cook in the broth and soak up the garlic butter flavor.
4. Bake for 20 minutes, then remove the foil and stir the orzo well. Stirring halfway helps the pasta cook evenly and prevents it from sticking.
5. Add the shrimp on top of the hot orzo, tucking them in slightly so they cook in the sauce. Sprinkle the Parmesan cheese over the top.
6. Return the dish to the oven, uncovered, and bake for 10-12 minutes, until the orzo is tender, the shrimp are pink and opaque, and the sauce is creamy.
7. Do not overbake the shrimp, because they cook quickly and can turn tough. Remove the dish as soon as the shrimp curl into a C shape.
8. Let the bake rest for 5 minutes before serving. Sprinkle with parsley and serve warm with extra lemon if desired. Store leftovers in an airtight container in the refrigerator for up to 2 days.

13. Bulgogi Beef Rice Bake

This bulgogi beef rice bake is savory, slightly sweet, and full of tender beef in every bite. Bulgogi sauce gives the rice a rich Korean flavor while melted cheese, carrots, and green onions add color and texture. It is perfect for a fun family dinner or served warm with kimchi on the side.

Ingredients

• 1 pound thinly sliced beef, such as sirloin or ribeye
• 1 1/2 cups long-grain white rice, uncooked and rinsed
• 2 cups low-sodium beef broth
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 cup shredded carrots
• 1 1/2 cups shredded mozzarella cheese, divided
• 2 green onions, sliced, for topping
• 1 teaspoon sesame seeds, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Whisk the soy sauce, brown sugar, sesame oil, garlic, and ginger in a small bowl until the sugar dissolves.
2. Add the uncooked rice, beef broth, and bulgogi sauce mixture to the baking dish. Stir well until the sauce is evenly mixed through the rice.
3. Add the thinly sliced beef, shredded carrots, and 1 cup of the mozzarella cheese. Stir gently so the beef is spread evenly through the rice.
4. Cover the dish tightly with aluminum foil. A tight seal traps steam, which helps the rice cook through and keeps the beef tender.
5. Bake for 45 minutes, until the rice is almost tender and the beef is cooked through. Do not lift the foil too early, because the steam needs time to work.
6. Remove the foil and stir the rice gently, then sprinkle the remaining 1/2 cup of mozzarella over the top.
7. Return the dish to the oven, uncovered, for 10 minutes, until the cheese is melted and bubbly and the rice is fully tender.
8. Let the bake rest for 10 minutes before serving. It will thicken slightly as it cools. Sprinkle with green onions and sesame seeds and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.