On a rainy day, there’s nothing like a warm and cozy dinner to make you feel happy and snug. You can choose from many yummy options like Chicken Noodle Soup and Slow Cooker Beef Stew. These foods are perfect for a rainy day because they are easy to make and fill your home with delicious smells.
If you love comfort food, you’ll find many ideas here to enjoy on a rainy day. You can pick your favorite meal and cook it while listening to the sound of the rain outside. This will make your dinner time even more special and fun.
Hearty Chicken Noodle Soup
Hearty Chicken Noodle Soup is a comforting classic.
Ingredients
- 1 pound boneless, skinless chicken breast
- 4 cups chicken broth
- 1 medium onion
- 2 cloves garlic
- 2 medium carrots
- 2 medium celery stalks
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces egg noodles
Instructions
- In a large pot, sauté the onion, garlic, carrots, and celery in a little bit of oil until tender.
- Add the chicken to the pot and cook until browned on all sides.
- Pour in the chicken broth, thyme, basil, salt, and pepper, and bring to a boil.
- Reduce the heat and let simmer for 10-12 minutes or until the chicken is cooked through.
- Add the egg noodles to the pot and cook for an additional 8-10 minutes or until the noodles are tender.
- Serve hot and enjoy.
Baked Mac and Cheese
Creamy macaroni and cheese baked to perfection.
Ingredients
- 8 oz macaroni
- 2 cups milk
- 2 cups grated cheddar cheese
- 1 cup grated mozzarella cheese
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
Instructions
- Preheat oven to 375°F.
- Cook the macaroni according to package instructions until al dente.
- In a saucepan, melt butter over medium heat.
- Add flour and whisk to make a roux, cooking for 1 minute.
- Slowly add milk, whisking continuously to avoid lumps.
- Bring the mixture to a simmer and cook until it thickens.
- Remove from heat and stir in cheddar and mozzarella cheese until melted.
- Combine cooked macaroni and cheese sauce, then transfer to a baking dish.
- Top with additional grated cheese and bake for 20-25 minutes, or until golden brown.
- Serve hot and enjoy.
Creamy Tomato Pasta Bake
Creamy Tomato Pasta Bake is a hearty, comforting dish perfect for a rainy day.
Ingredients
- 8 oz pasta of your choice
- 2 cups cherry tomatoes, halved
- 1 cup grated mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 tsp dried basil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente.
- In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
- Add the cherry tomatoes and cook for 3-4 minutes, until they start to release their juices.
- Stir in the tomato sauce, dried basil, salt, and pepper, and bring to a simmer.
- In a large bowl, combine the cooked pasta, tomato sauce mixture, and grated mozzarella cheese.
- Transfer the pasta mixture to a baking dish and top with parmesan cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Serve hot, garnished with fresh basil leaves if desired.
Slow Cooker Beef Stew
Hearty slow cooker beef stew perfect for a cozy rainy day.
Ingredients
- 2 pounds beef stew meat
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup beef broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Season the beef with salt and pepper.
- Add the beef, onion, garlic, carrots, potatoes, beef broth, and thyme to the slow cooker.
- Cook on low for 8-10 hours or high for 4-6 hours.
- Serve hot, garnished with fresh herbs, if desired.
Roasted Vegetable Casserole
A hearty, comforting dish filled with roasted vegetables and gooey cheese.
Ingredients
- 2 large zucchinis, sliced
- 1 large eggplant, sliced
- 1 large red bell pepper, sliced
- 2 cloves of garlic, minced
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated parmesan cheese
- 1/4 cup of olive oil
- Salt and pepper, to taste
- 1 cup of tomato sauce
- 1 cup of cooked pasta
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the sliced zucchinis, eggplant, and red bell pepper with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 30 minutes.
- In a large skillet, sauté the minced garlic until fragrant.
- In a separate pot, warm the tomato sauce over low heat.
- In a large mixing bowl, combine the cooked pasta, roasted vegetables, and tomato sauce.
- In a greased 9×13-inch baking dish, create a layer of the pasta mixture.
- Sprinkle shredded mozzarella cheese and grated parmesan cheese on top of the pasta layer.
- Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Chicken and Rice Bowl
Comforting chicken and rice bowl for a cozy night.
Ingredients
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breast
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add diced onion and cook until translucent, about 3-4 minutes.
- Add garlic and cook for an additional minute.
- Add chicken to the saucepan and cook until browned, about 5-6 minutes.
- Add chicken broth, thyme, salt, and pepper to the saucepan.
- Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer for 15-20 minutes or until the chicken is cooked through.
- Cook rice according to package instructions.
- Serve chicken over cooked rice in a bowl.
One Pot Lasagna
Hearty one pot lasagna for a comforting meal.
Ingredients
- 8 lasagna noodles
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions
- Cook the ground beef in a large pot over medium-high heat until browned, breaking it up into small pieces.
- Add the diced onion and minced garlic to the pot and cook until the onion is translucent.
- Stir in the marinara sauce, dried basil, salt, and pepper, and bring the mixture to a simmer.
- Add the lasagna noodles to the pot, stirring to coat them with the sauce.
- Reduce heat to low and let the noodles cook for 10-12 minutes, or until they are tender.
- Stir in the ricotta cheese until it is well combined with the sauce.
- Top the lasagna mixture with the shredded mozzarella cheese and grated parmesan cheese.
- Cover the pot and let the cheese melt and the flavors meld together for 5 minutes.
- Serve the one pot lasagna hot, garnished with additional parmesan cheese if desired.
Braised Short Ribs
Tender short ribs cooked in a rich, flavorful sauce.
Ingredients
- 4 short ribs
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Preheat oven to 300°F (150°C).
- Season short ribs with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear short ribs until browned on all sides, about 5 minutes.
- Remove short ribs from pot and set aside.
- Add diced onion to pot and cook until softened, about 5 minutes.
- Add garlic, red wine, beef broth, tomato paste, and thyme to pot.
- Return short ribs to pot and bring to a boil.
- Cover pot and transfer to preheated oven.
- Braise short ribs for 2 1/2 to 3 hours, or until tender.
- Remove pot from oven and let cool slightly.
- Serve short ribs with sauce spooned over the top.
Chicken Fajita Casserole
A flavorful and satisfying casserole filled with chicken, peppers, and fajita seasoning.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 large onion
- 2 large bell peppers
- 2 cloves of garlic
- 1 packet of fajita seasoning
- 1 can of diced tomatoes
- 1 cup of shredded cheese
- 1/2 cup of chopped fresh cilantro
- 6 small flour tortillas
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F.
- Slice the chicken, onion, and bell peppers into thin strips.
- In a large skillet, cook the chicken, onion, and bell peppers in a little bit of oil until the chicken is cooked through.
- Add the fajita seasoning and cook for 1-2 minutes.
- In a separate pot, heat the diced tomatoes over medium heat.
- In a large bowl, combine the cooked chicken and vegetable mixture, diced tomatoes, and chopped cilantro.
- In a 9×13 inch baking dish, arrange half of the tortillas in the bottom of the dish.
- Spoon the chicken and vegetable mixture over the tortillas.
- Sprinkle half of the shredded cheese over the top of the mixture.
- Repeat the layers, starting with the tortillas, then the remaining chicken and vegetable mixture, and finally the remaining cheese.
- Cover the dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Vegetarian Lentil Stew
Warm and comforting Vegetarian Lentil Stew perfect for a rainy day.
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Add the chopped carrots and potatoes, and cook for 5 minutes, stirring occasionally.
- Add the lentils, vegetable broth, thyme, rosemary, and bay leaf to the pot.
- Season with salt and pepper to taste.
- Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
- Remove the bay leaf and serve hot.
Creamy Broccoli Soup
Creamy broccoli soup is a comforting and healthy dinner option.
Ingredients
- 3 cups broccoli florets
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- In a large pot, melt the butter over medium heat and sauté the onion until softened.
- Add the garlic and cook for 1 minute, until fragrant.
- Add the broccoli and cook for 3-4 minutes, until tender.
- Pour in the broth and bring the mixture to a boil.
- Reduce the heat and simmer for 10-12 minutes, until the broccoli is very tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and thyme, and season with salt and pepper to taste.
- Serve the soup hot, garnished with additional broccoli florets if desired.
Chicken and Mushroom Creamy Pasta
A hearty and comforting pasta dish featuring chicken, mushrooms, and a rich creamy sauce.
Ingredients
- 8 oz pasta
- 1 lb boneless chicken breast
- 2 cups mixed mushrooms
- 2 cloves garlic
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- In a large skillet, sauté the chicken in a little oil until cooked through, then set aside.
- In the same skillet, add more oil if necessary, then sauté the mushrooms and garlic until the mushrooms release their liquid and start to brown.
- Add the heavy cream to the skillet and stir to combine, bringing the mixture to a simmer.
- Reduce the cream sauce by half, then stir in the thyme and season with salt and pepper to taste.
- Add the cooked pasta to the skillet, tossing to coat with the cream sauce.
- Return the cooked chicken to the skillet and toss everything together.
- Serve hot, topped with grated Parmesan cheese.
Shepherd’s Pie
A classic comfort food dish made with ground meat and mashed potatoes.
Ingredients
- 1 lb ground beef
- 1 onion
- 2 cloves of garlic
- 1 cup frozen peas and carrots
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp butter
- 2 cups mashed potatoes
- 1 cup grated cheddar cheese
- Salt and pepper
Instructions
- Preheat oven to 350°F.
- Cook the ground beef in a pan over medium-high heat until browned.
- Add the onion, garlic, peas and carrots, beef broth, and tomato paste to the pan.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Transfer the mixture to a 9×13 inch baking dish.
- Spread the mashed potatoes over the top of the meat mixture.
- Dot the top of the potatoes with butter.
- Sprinkle the grated cheddar cheese over the top of the potatoes.
- Bake for 25-30 minutes, or until the potatoes are golden brown.
- Serve hot.
Spaghetti Bolognese
Rich and meaty spaghetti bolognese for a satisfying meal.
Ingredients
- 500g minced beef
- 1 onion
- 2 cloves of garlic
- 1 carrot
- 1 can of diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper
- 500g spaghetti
- Olive oil
- Grated parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, garlic, and carrot, and cook until the vegetables are soft.
- Add the minced beef and cook until browned, breaking it up into small pieces.
- Add the diced tomatoes, dried basil, and dried oregano, and stir to combine.
- Season with salt and pepper to taste.
- Reduce heat to low and simmer the sauce for 20 minutes.
- Cook the spaghetti in a large pot of boiling salted water until al dente.
- Reserve 1 cup of pasta water and then drain the spaghetti.
- Add the cooked spaghetti to the bolognese sauce and toss to combine, adding some reserved pasta water if the sauce is too thick.
- Serve hot, topped with grated parmesan cheese.
Chicken Tacos Casserole
A twist on traditional tacos, this casserole combines chicken, cheese, and tortillas.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can of diced tomatoes
- 1 cup of shredded cheese
- 6-8 corn tortillas
- 1/2 cup of chopped onion
- 1/2 cup of chopped bell pepper
- 1 packet of taco seasoning
- 1 cup of shredded lettuce
- 1 cup of sour cream
Instructions
- Preheat oven to 350°F.
- Cook the chicken with taco seasoning and set aside.
- In a large skillet, sauté the chopped onion and bell pepper.
- In a large bowl, combine the cooked chicken, sautéed onion and bell pepper, and diced tomatoes.
- In a 9×13 inch baking dish, arrange half of the tortillas.
- Pour the chicken mixture over the tortillas.
- Sprinkle half of the shredded cheese over the chicken mixture.
- Repeat the layers, starting with the remaining tortillas, then the remaining cheese.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Remove from oven and top with shredded lettuce and sour cream.
Butternut Squash Risotto
Creamy Butternut Squash Risotto is a comforting autumn dish.
Ingredients
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh sage leaves, chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
- Scoop the roasted squash flesh into a blender or food processor and puree until smooth.
- In a large saucepan, heat the olive oil over medium heat.
- Add the chopped onion and cook, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 1 minute, stirring constantly.
- Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
- Add the white wine and cook, stirring constantly, until the liquid is almost completely absorbed.
- Add 1/2 cup of warmed broth to the rice mixture and cook, stirring constantly, until mostly absorbed.
- Repeat step 9, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more.
- When the rice is cooked and creamy, stir in the pureed squash and grated Parmesan cheese.
- Season with salt and pepper to taste, then serve hot, garnished with chopped fresh sage leaves if desired.
Meatball Sub Casserole
Hearty meatball sub casserole perfect for a rainy day.
Ingredients
- 1 pound ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 cup breadcrumbs
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 sub rolls, cut into 1-inch pieces
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine ground beef, chopped onion, minced garlic, egg, and breadcrumbs.
- Mix well with hands or a wooden spoon until just combined.
- Use hands to shape mixture into meatballs, about 1 1/2 inches in diameter.
- Place meatballs on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
- Bake meatballs in preheated oven for 18-20 minutes, or until cooked through.
- While meatballs are baking, cook marinara sauce in a large skillet over medium heat.
- Add cooked meatballs to marinara sauce and stir to coat.
- In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
- In a 9×13-inch baking dish, arrange a layer of sub roll pieces.
- Spoon meatball and sauce mixture over sub roll layer.
- Sprinkle cheese mixture over meatball layer.
- Repeat layers one more time, ending with a layer of cheese on top.
- Bake in preheated oven for 25-30 minutes, or until cheese is melted and bubbly.
Conclusion
You’ll ironically be grateful for rainy days with these 17 cozy dinner recipes. They’re so delicious, you’ll want to stay indoors and curl up with a warm, satisfying meal, making bad weather a good thing. Now, go ahead and wish for rain, because these hearty dishes will make you love being stuck inside.