Halloween Casserole: Easy One Pan Spooky Dinner Recipe for Parties

Bubbling cheese, orange-and-black veggies, and little “ghost” biscuits peeking out from the top—my kitchen smelled like a haunted bakery the first time I made this Halloween casserole. You know, the kind of thing you whip up for a party, but then end up eating leftovers for days because it’s just that good. Honestly, I never thought a spooky one pan dinner could be this easy, festive, and totally kid-approved.

I first cooked this on a rainy October evening, the night before our annual pumpkin carving bash. The fridge was full of odds and ends (half a bag of frozen peas, some ground beef, and a lonely bell pepper), and I wanted something that would feed a crowd without tons of dishes. That’s when the Halloween casserole idea hit me—a one pan dinner with pops of orange, green, and a cheesy topping, all baked until golden and bubbling.

This recipe is more than just a meal—it’s a whole vibe. Whether you’re hosting a Halloween party or want a cozy dinner while watching scary movies, this casserole is the answer. It’s loaded with flavor, super simple, and has that wow factor that gets kids and grown-ups excited. As someone who’s tested this recipe a dozen times (and tweaked every detail for maximum fun), I can promise: you’ll love the convenience, the festive look, and the taste. If you’re searching for an easy Halloween casserole that’s both delicious and Instagram-worthy, you’re in the right place.

Why You’ll Love This Recipe

• Quick & Easy: One pan, 20 minutes of prep, and minimal cleanup—perfect for busy weeknights or last-minute party planning.
• Simple Ingredients: You probably already have everything you need—no fancy shopping trips required.
• Perfect for Parties: The Halloween casserole is designed for sharing—great for potlucks, buffets, or cozy family dinners.
• Crowd-Pleaser: Kids love the spooky “eyes” and biscuit ghosts, while adults go for the flavor-packed filling.
• Unbelievably Delicious: The combo of gooey cheese, savory meat, and fresh veggies makes this comfort food with a twist.

Here’s what sets this recipe apart: it’s not just a regular casserole with orange food dye—each ingredient brings festive color or classic Halloween flavor. I blend the cheese with a touch of smoked paprika for that “jack-o’-lantern” look, and I shape refrigerated biscuit dough into little ghosts (they puff up in the oven and get golden edges). You can even hide edible “eyeballs” (sliced olives or mozzarella pearls) for bonus spooky points.

This isn’t just a dish—it’s a conversation starter, a memory maker, and, honestly, a way to sneak extra veggies into the mix. You’ll feel like a Halloween hero—making dinner that’s fast, fun, and so tasty people will ask for the recipe before they even finish their first bite. After many trials (and a few ghost-shaped biscuit fails), I landed on a method that’s reliable, forgiving, and festive enough for any October night.

What Ingredients You Will Need

This Halloween casserole brings together everyday ingredients for maximum flavor and spooky style. No need to hunt for specialty items—most are pantry staples, and you can swap as needed. Here’s what goes into this festive one pan dinner:

• For the Casserole Base:
  • 1 lb (450 g) ground beef or turkey (for a lighter casserole, use turkey or plant-based crumbles)
  • 1 medium onion, diced (adds sweetness and depth)
  • 2 garlic cloves, minced
  • 1 orange bell pepper, chopped (for vibrant color)
  • 1 (15 oz/425 g) can black beans, rinsed and drained (for that “spooky” black color and extra protein)
  • 1 cup (150 g) frozen peas or green beans (optional, for green color and texture)
  • 1 (14.5 oz/411 g) can diced tomatoes, drained
  • 1/2 cup (120 ml) tomato sauce or salsa (adds moisture and tang)
  • 1 tsp smoked paprika (for a subtle smoky flavor and orange hue)
  • 1 tsp chili powder
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
• For the Spooky Topping:
  • 1 cup (120 g) shredded cheddar cheese (orange color is key—try Tillamook or Cabot for best melt)
  • 1 cup (120 g) shredded mozzarella cheese
  • 1 (16.3 oz/460 g) can refrigerated biscuit dough (for easy ghost shapes)
  • 12 pitted black olives, sliced (for “eyes” or edible decorations)
  • Fresh parsley or chives (optional, for green garnish)
• Ingredient Tips:
  • If you want a vegetarian Halloween casserole, swap the meat for extra beans or lentils.
  • Substitute gluten-free biscuits for allergies, or make your own with GF flour.
  • Add diced sweet potatoes for even more orange color—just cook until tender.
  • For a dairy-free version, use vegan cheese and biscuits (Trader Joe’s and Immaculate Baking both make good options).
  • Don’t worry if you’re missing one veggie—this recipe is forgiving. I’ve swapped in corn, carrots, and even spinach for color.

If you’re shopping in October, look for locally grown orange peppers and fresh herbs—they really pop in the finished casserole. And trust me, the black olives are more than just decoration—they add a salty bite that balances out all the richness. I’ve found that using a mix of cheddar and mozzarella gives the perfect melt—gooey, stretchy, and golden brown on top.

Equipment Needed

• Large oven-safe skillet or casserole dish (9×13-inch / 23×33 cm): This is key for the one pan magic. If you don’t have one, two smaller baking dishes work too.
• Mixing bowl: For combining cheese and shaping biscuit ghosts.
• Wooden spoon or spatula: For stirring the filling.
• Knife and cutting board: To chop veggies and shape biscuits.
• Measuring cups and spoons: Precision helps with seasoning—trust me, I’ve gone overboard with chili powder before.
• Oven mitts: (Not just for safety—those biscuit ghosts puff up fast!)

If you only have a regular baking dish, that’s fine—just cook the filling in a skillet first, then transfer. For shaping the biscuit ghosts, I’ve used cookie cutters, but a butter knife works great, too. I love my old Pyrex glass casserole (it shows off the layers), but a metal pan is faster to heat. Budget tip: Dollar store pans work, just grease them well so nothing sticks. And if you’re making this for a crowd, disposable foil pans make cleanup a breeze.

Washing up is easy—since it’s all in one pan, you won’t have a pile of pots. Just soak the pan right after serving, and everything comes off with a quick scrub.

Preparation Method

1. Preheat and Prep:
   Preheat your oven to 375°F (190°C). Grease your casserole dish or skillet with a little oil or nonstick spray.
2. Cook the Base:
   In a large skillet over medium heat, add the ground beef (or turkey) and cook for 5-7 minutes, breaking up with a spoon until browned. Drain excess fat if needed.
3. Add Veggies and Seasoning:
   Stir in diced onion and garlic; cook for 2-3 minutes until softened. Add chopped bell pepper and cook another 2 minutes. Toss in black beans, frozen peas, diced tomatoes, tomato sauce, smoked paprika, chili powder, salt, and pepper. Stir well to combine.
4. Simmer:
   Let the mixture simmer for about 5 minutes, until veggies are just tender and liquid is slightly reduced. The filling should be thick but not dry—add a splash of water if it looks too thick.
5. Transfer to Baking Dish:
   If you’re cooking in a skillet, skip this step. If using a baking dish, pour the mixture in and spread evenly.
6. Add Cheese:
   Sprinkle cheddar and mozzarella cheese evenly over the top. This is where the gooey magic happens—don’t skimp!
7. Shape Biscuit Ghosts:
   Open the biscuit dough and separate each piece. Flatten slightly with your fingers, then use a small knife to cut wavy edges (like a ghost’s bottom). Use a straw or chopstick to poke two “eyes” near the top. Arrange biscuits over the cheese, spacing them out so they puff up nicely.
8. Add Spooky Decorations:
   Place olive slices in the center of some biscuit ghosts for extra “eyes.” Scatter a few more olives or mozzarella pearls for edible “eyeballs.”
9. Bake:
   Transfer to the oven and bake for 25-30 minutes, until biscuits are golden and cheese is bubbling at the edges. Check halfway—if biscuits are browning too fast, tent loosely with foil.
10. Finish and Serve:
    Let the casserole cool for 5 minutes before serving. Garnish with fresh parsley or chives for a pop of green.

Preparation Notes: If your biscuits sink into the casserole, don’t panic—they’ll still puff up and taste great. I once forgot to poke “eyes,” and the biscuits came out looking like happy blobs—still a hit with the kids! For extra crispiness, brush biscuits with a little melted butter before baking.

Troubleshooting: Filling too watery? Bake uncovered for an extra 5 minutes. Biscuits not browning? Move the rack up a notch for the last few minutes. If you want firmer veggies, toss them in raw; for softer texture, sauté a bit longer before assembling.

Efficiency Tip: Prep all veggies ahead of time and keep biscuit dough in the fridge until ready to bake. I’ve made this casserole in under 45 minutes by multitasking—sautéing while chopping, and shaping biscuits while the filling simmers.

Cooking Tips & Techniques

After a few Halloween casseroles gone wrong (soggy biscuits and bland filling, yikes), I picked up some tricks you’ll want to know:

• Don’t Overcrowd the Pan: Space biscuits so steam can escape and they get golden—not gummy.
• Layer Cheese Strategically: Put half the cheese under the biscuits and half on top. The bottom layer melts into the filling, while the top forms that irresistible crust.
• Season Generously: Chili powder and smoked paprika are key for flavor. Taste the filling before baking—if it’s bland, add another pinch of salt or extra garlic.
• Shape Biscuits Creatively: Use your hands, cookie cutters, or even a jar lid to make ghosts, bats, or pumpkins. Imperfect shapes add charm!
• Watch Your Bake Time: Oven temps vary. Biscuits should be golden, not pale. If needed, broil for 2 minutes at the end (but keep an eye out—burnt ghosts are a little too spooky).
• Multitasking: While the filling simmers, shape biscuits and prep toppings. I usually set the table while the casserole bakes—it’s the perfect window for last-minute party decor.
• Consistency Matters: If the casserole looks too dry after baking, drizzle a little tomato sauce or broth on top before serving. Too wet? Let it sit uncovered for a few minutes to firm up.

My biggest mistake? Forgetting to drain tomatoes—one year, my casserole was a soupy mess. Lesson learned! Always drain canned veggies and adjust seasoning to taste. And remember, the more colorful the toppings, the better for those Pinterest photos—scatter extra peppers, olives, or herbs before serving.

Variations & Adaptations

Halloween casserole is endlessly customizable—here are my favorite twists:

• Vegetarian Version: Skip the meat and double the beans. Add extra veggies like zucchini or sweet potato for color and substance.
• Gluten-Free Adaptation: Use gluten-free biscuit dough or top with crispy potatoes instead of biscuits.
• Spicy Southwest Twist: Add jalapeños, swap cheddar for pepper jack, and finish with a sprinkle of crushed tortilla chips.
• Cheesy Pumpkin Casserole: Stir in 1 cup (240 g) pumpkin puree to the base for a subtly sweet, extra festive flavor.
• Low-Carb Option: Replace biscuits with cauliflower florets tossed in olive oil and bake until crispy.
• Allergen Substitutes: For dairy-free, use vegan cheese and biscuits. Allergic to eggs? Most store-bought biscuits are egg-free, but check labels.

I’ve even made this with ground chicken and added spinach for a “monster green” version—big hit with kids who love themed food. For picky eaters, keep the veggies finely chopped and focus on the cheesy topping. And if you want a breakfast casserole, use breakfast sausage and add scrambled eggs—spooky brunch, anyone?

Serving & Storage Suggestions

Serve your Halloween casserole hot, straight from the oven. The biscuits should be puffed and golden, cheese gooey, and filling steaming—just how comfort food should be. For parties, I like to garnish with extra olive “eyeballs” and chopped herbs for a fun finish.

• Presentation: Scoop into bowls or onto plates, making sure each portion gets a ghost biscuit. If you’re serving buffet style, set out a big spoon and let guests help themselves.
• Pairings: Serve with a crisp green salad, apple cider, or spooky punch. Garlic bread or cornbread round out the meal for hungrier crowds.
• Storage: Cool leftovers completely, then refrigerate in an airtight container for up to 4 days. The flavor actually deepens overnight! Freeze single portions for up to 2 months—thaw and reheat as needed.
• Reheating: Microwave individual servings for 1-2 minutes, or reheat the whole casserole (covered) in a 350°F/175°C oven for 15-20 minutes. Add a sprinkle of fresh cheese if it looks dry.
• Flavor Notes: The biscuits soften after refrigeration, but the taste is still amazing. If you want them crisp again, pop under the broiler for a minute before serving.

This casserole travels well—just cover tightly with foil for potlucks or parties. And if you make it ahead, hold off on biscuit ghosts until just before baking for best results.

Nutritional Information & Benefits

Here’s a quick look at what you’re getting in each serving:

• Calories: About 350-400 per serving (depending on meat and cheese choices)
• Protein: 20-25g (great for keeping kids full and energized)
• Carbs: 35-40g (mostly from beans and biscuits)
• Fat: 15-18g (cheese, meat, and biscuits)
• Fiber: 7-9g (beans, veggies)

Key Health Benefits: High in protein, fiber, and vitamins from all those colorful veggies. Beans and veggies add heart-healthy nutrients. Choose lean turkey or plant protein for a lighter casserole. For gluten-free or dairy-free diets, just swap biscuits and cheese—easy! Allergens: Contains wheat, dairy, and possibly eggs (check biscuit labels). I love that you get a balanced meal in every bite—protein, carbs, and lots of veggies. As someone who tries to sneak extra fiber into family dinners, this spooky casserole is a win every time.

Conclusion

If you’re looking for a Halloween casserole that’s festive, flavorful, and truly easy, this one pan spooky dinner recipe is your ticket. It’s packed with color, loaded with cheesy goodness, and—let’s face it—those biscuit ghosts just make people smile. You can customize every layer, swap out ingredients for dietary needs, and make it as mild or spicy as you want.

I love this recipe because it brings people together—whether you’re hosting a party, feeding a hungry family, or just want leftovers that taste better every day. Don’t be afraid to make it your own; swap veggies, play with toppings, and experiment. Honestly, the more creative you get, the better the photos and the fun!

So, go ahead—try this Halloween casserole and let me know how you spook it up. Drop your twists or favorite serving ideas in the comments, share your photos on Pinterest, and tag me if you invent new biscuit creatures. Happy haunting and happy eating!

FAQs

Can I make the Halloween casserole vegetarian?

Absolutely! Swap the ground meat for extra black beans, lentils, or plant-based crumbles. The casserole is just as hearty and flavorful without meat.

What biscuits work best for the ghost shapes?

Refrigerated biscuit dough is easiest—Pillsbury or store brands work great. You can also use homemade biscuit dough or gluten-free options if needed.

Can I assemble the casserole ahead of time?

Yes! Prepare the filling and refrigerate. Shape the biscuits just before baking so they stay fluffy. You can assemble up to 24 hours ahead.

How do I make the casserole spicier?

Add extra chili powder, jalapeños, or hot sauce to the filling. You can also use pepper jack cheese for a kick.

What’s the best way to reheat leftovers?

Microwave single servings for 1-2 minutes, or cover and bake in the oven at 350°F (175°C) for 15-20 minutes. Add a little extra cheese if you like!

Halloween Casserole: Easy One Pan Spooky Dinner Recipe for Parties

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• Author: Yanna Adams
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

A festive, kid-approved casserole featuring bubbling cheese, colorful veggies, and ghost-shaped biscuits—perfect for Halloween parties or cozy October dinners. This one-pan meal is easy to make, customizable, and guaranteed to be a crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef or turkey (or plant-based crumbles for vegetarian)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 orange bell pepper, chopped
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen peas or green beans (optional)
• 1 (14.5 oz) can diced tomatoes, drained
• 1/2 cup tomato sauce or salsa
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 (16.3 oz) can refrigerated biscuit dough
• 12 pitted black olives, sliced
• Fresh parsley or chives (optional, for garnish)

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Instructions

1. Preheat oven to 375°F (190°C). Grease a large oven-safe skillet or 9×13-inch casserole dish.
2. In a large skillet over medium heat, cook ground beef (or turkey/plant-based crumbles) for 5-7 minutes, breaking up with a spoon until browned. Drain excess fat if needed.
3. Add diced onion and garlic; cook for 2-3 minutes until softened. Add chopped bell pepper and cook another 2 minutes.
4. Stir in black beans, frozen peas, diced tomatoes, tomato sauce, smoked paprika, chili powder, salt, and pepper. Mix well.
5. Simmer mixture for about 5 minutes, until veggies are just tender and liquid is slightly reduced. Add a splash of water if too thick.
6. If using a baking dish, transfer the mixture and spread evenly.
7. Sprinkle cheddar and mozzarella cheese evenly over the top.
8. Open biscuit dough and separate each piece. Flatten slightly and cut wavy edges for ghost shapes. Use a straw or chopstick to poke two ‘eyes’ near the top. Arrange biscuits over cheese, spacing them out.
9. Place olive slices in the center of some biscuit ghosts for ‘eyes.’ Scatter extra olives or mozzarella pearls for edible ‘eyeballs.’
10. Bake for 25-30 minutes, until biscuits are golden and cheese is bubbling. Tent loosely with foil if biscuits brown too quickly.
11. Let casserole cool for 5 minutes before serving. Garnish with fresh parsley or chives.

Notes

For vegetarian, use extra beans or lentils instead of meat. For gluten-free, substitute GF biscuit dough. For dairy-free, use vegan cheese and biscuits. Shape biscuits creatively for extra fun. Drain canned tomatoes to avoid a watery casserole. Prep veggies ahead and keep biscuit dough chilled until ready to bake. Biscuits may soften after refrigeration; broil briefly to crisp before serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1/8 of casserole
• Calories: 375
• Sugar: 6
• Sodium: 780
• Fat: 17
• Saturated Fat: 8
• Carbohydrates: 38
• Fiber: 8
• Protein: 23

Keywords: Halloween casserole, spooky dinner, one pan meal, party recipe, kid-friendly, cheesy casserole, biscuit ghosts, festive casserole, easy Halloween recipe