Peanut Casserole Recipe for Cozy Dinners You’ll Crave

If You Need Dinner to Feel Like a Hug—Make This

Alright, so let me set the scene: It’s raining sideways (again), the dog’s tracking mud in, and honestly the only thing I want is something warm, comforting, and just a bit different. That’s when I drag out the ol’ peanut casserole recipe—my secret weapon for cozy dinners (and the only dish that got even my picky cousin Jamie to eat something with peanuts). I remember the first time I made this, I accidentally doubled the garlic. Not a disaster, but whoa, talk about an aromatic kitchen! Anyway, if you’re feeling like you need food that feels like a jumper for your insides, this is it.

Why I Keep Coming Back to This Peanut Casserole

I make this when I can’t face yet another weeknight chicken bake, honestly. My family goes crazy for this because it’s creamy, peanutty, a little sweet, and surprisingly filling. (Plus, it’s somehow better the next day, which is rare around here—leftovers are like unicorns.) One time I tried to swap in almond butter just to see what would happen…I mean, it was okay? But peanuts really just hit different. Also, I used to dread chopping onions for this, but lately I’ve just been blitzing them in my mini food processor. Absolute lifesaver—even if it means you have to clean another gadget!

Ingredients: Go With What You’ve Got

• 2 cups cooked rice (jasmine or basmati is lovely, but plain ol' white rice works fine; even brown if you’re feeling virtuous)
• 1 medium onion, chopped (I sometimes cheat and use frozen diced onions. My grandmother always insisted on fresh, but I think she secretly used the freezer stuff too.)
• 2 cloves garlic, minced—or a heaping teaspoon of garlic paste if you’re in a rush
• 1 cup smooth peanut butter (I use the cheap store-brand, but any version will do, even crunchy if you like surprise texture)
• 1 ½ cups vegetable or chicken broth (I’ve used just hot water with a stock cube before, and nobody noticed)
• 2 tablespoons soy sauce (or tamari for gluten-free folks—shoutout to my mate Dave who always asks!)
• 1 tablespoon honey or maple syrup (I once used golden syrup when I ran out; it wasn’t half bad)
• 1 generous handful of roasted peanuts for topping (optional, but fun)
• Chopped scallions or cilantro (for color; I usually forget)
• Salt and pepper, to taste

How I Actually Throw This Together

1. Preheat your oven to 180°C (350°F), though to be honest, sometimes I just guesstimate if the oven’s already hot from baking something else.
2. In a large skillet or saucepan, cook the onion over medium heat with a splash of oil until soft—about 5-7 minutes. (This is when I sneak a taste, even though hot onion is not a snack. Old habits die hard.)
3. Add the garlic and cook for another minute or so. Don’t worry if it browns a bit—it just gets sweeter.
4. Stir in the peanut butter, broth, soy sauce, and honey. You’ll probably panic because it looks like a hot mess right now, but just keep stirring until it all smooths out. Sometimes I whisk it if the peanut butter’s being stubborn.
5. Season with a pinch of salt and some pepper. I usually taste here and add a bit more soy if it needs oomph.
6. Fold in the cooked rice until everything’s coated. Or just dump it together and mix, if you’re in a hurry (story of my life).
7. Pour the mixture into a lightly greased casserole dish. Top with roasted peanuts if you’re feeling fancy.
8. Bake uncovered for 25-30 minutes, until the top is a little golden and it smells really good. Actually, I find it works better if you check at 20 minutes just in case your oven runs hot—mine’s a wild card.
9. Let it cool for a few minutes (good luck), then scatter over scallions or cilantro if you remembered them.

Notes That I Learned the Hard Way

• If you use crunchy peanut butter, it’s a bit harder to mix but worth it for the texture.
• Sometimes I throw in a handful of frozen peas for color because green makes me feel like I’m making healthy choices.
• Once I tried using brown rice straight from the fridge, and it made the casserole a bit firm. Better to let it come to room temp, or just microwave it for a minute.
• Don’t skip the honey/maple—trust me, you want that bit of sweetness.

Variations I’ve Tried (Some Good, Some Not So Much)

• Adding leftover shredded chicken—pretty tasty, but honestly, I prefer it meatless most nights.
• I once stirred in a spoonful of curry powder; it was…interesting. Not my favorite, but if you like a kick, give it a go.
• Chopped bell peppers: nice crunch, decent flavor, but they can make the whole thing a bit watery if you’re not careful.
• Do not—I repeat, do not—try this with sunflower seed butter. It tasted oddly like sunflower seeds, which, well, wasn’t what I was going for. Live and learn.

What If I Don’t Have the Right Equipment?

You technically need a casserole dish, but I’ve baked it in a brownie pan (and once, a bread loaf tin when everything else was in use). If you don’t have a big skillet, just mix it all in a pot. Nobody’s judging—I mean, who’s got a kitchen like they show on Bon Appétit anyway?

How to Store (If It Lasts That Long)

Honestly, in my house it never lasts more than a day! But if you do have leftovers, shove them in an airtight container and pop in the fridge—they’ll keep for 2-3 days. I think this tastes better the next day, especially if you let it reheat gently on the stove with a splash of water. Freezes fine too, though I’ll admit I rarely have enough left to bother.

Serving: Dress It Up or Down

We usually eat this straight up from the dish (classy, right?), but if I’m feeling like a proper grown-up, I’ll serve it with a simple cucumber salad or some steamed broccoli. My kid insists on a squiggle of sriracha on top—go figure. Oh, and a wedge of lime is not traditional, but I love a good squeeze over mine.

Things I’ve Learned the Messy Way (Pro Tips)

• I once tried rushing the bake time, thinking I’d save ten minutes. Nope. The casserole was still gooey inside and not in a good way. Just let it finish.
• If your peanut butter is super thick, mix it with a little hot broth before adding to the pan. Saves your wrist, trust me.
• Don’t skip the cooling time. It helps everything set up so you don’t end up with peanut soup (been there).

Real-Life FAQ From My Inbox (and Family Group Chat)

• Can I make this vegan? Sure can! Just use veggie broth and maple syrup instead of honey. Tastes just as good; probably even better if you’re into that sort of thing.
• Is this super heavy? It’s definitely on the hearty side, but you can lighten it up with less peanut butter (I mean, I wouldn’t, but you do you).
• What about allergies? If peanuts are a no-go in your house, you could try cashew butter, but honestly, the flavor will be quite different. Or maybe check out these allergy-friendly casserole ideas.
• Can I use quinoa instead of rice? Yep, and I actually tried this once when I ran out of rice. It was…fine, but I missed that sticky, comforting rice texture. Still, it’ll work in a pinch.
• My sauce got lumpy—what happened? Oh, that happens! Just whisk it a bit, or add a splash more broth. Lumps are not a mortal sin (unless you’re my mother-in-law; then you might hear about it).
• Is this a traditional recipe from somewhere? Not really—sort of a mashup I made after reading about West African peanut stews on Serious Eats and realizing I rarely have half the ingredients. So, let’s call it inspired, not authentic.

And that’s my peanut casserole—simple, soul-warming, and forgiving if you’re not in the mood to fuss. If you end up trying it, let me know if you figure out a better topping than roasted peanuts. I’m always up for an excuse to tinker in the kitchen (or procrastinate cleaning it)!

★★★★★ 4.10 from 164 ratings

Peanut Casserole Recipe for Cozy Dinners

yield: 4 servings

prep: 20 mins

cook: 40 mins

total: 50 mins

A hearty and comforting peanut casserole perfect for cozy dinners. This dish combines creamy peanut butter, tender vegetables, and savory spices baked to perfection for a satisfying meal.

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Ingredients

• 1 cup creamy peanut butter
• 2 cups cooked rice
• 1 can (15 oz) diced tomatoes, drained
• 1 cup vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped bell pepper
• 1 cup frozen peas and carrots
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. 1
   Preheat the oven to 375°F (190°C). Grease a medium casserole dish.
2. 2
   In a large skillet over medium heat, sauté the chopped onion, garlic, and bell pepper until softened, about 5 minutes.
3. 3
   Stir in the diced tomatoes, frozen peas and carrots, smoked paprika, salt, and pepper. Cook for another 3 minutes.
4. 4
   In a large bowl, mix together the cooked rice, sautéed vegetables, peanut butter, and vegetable broth until well combined.
5. 5
   Transfer the mixture to the prepared casserole dish and spread evenly. Bake uncovered for 35-40 minutes, until the top is golden and bubbling.
6. 6
   Let the casserole cool for 5 minutes before serving. Enjoy warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 520 caloriescal

Protein: 18gg

Fat: 24gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 58gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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