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HOMEMADE TURKEY GRAVY WITH PAN DRIPPINGS

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Make the best homemade turkey gravy with pan drippings by using simple ingredients like drippings, broth, flour and a splash of white wine that’s perfect for the holidays.

From the recipe collection of Tara Ippolito

If you’re looking for the easiest way to turn your turkey dinner from “good” to “oh my God, this is amazing,” make this homemade gravy with pan drippings. This is just like my Mom makes! It’s buttery, savory, perfectly seasoned, and honestly tastes like something you’d get out at a restaurant. The best part is that you can transform those golden pan drippings into something incredibly delicious in just a few minutes. Add a splash of white wine for brightness, whisk in some broth and flour, and you’ll end up with a gravy that blows anything from a jar completely out of the water.

This gravy uses real turkey drippings, which gives it deep, savory flavor you just can’t get from a jar or packet. This stuff is the real deal! Simple seasonings let the turkey flavor shine, and you can make it as thick or thin as you like. It’s THE gravy that my family serves at every holiday and I promise it will become your new go to, too!

Ingredients

Here is everything you’ll need to make this delicious turkey gravy. You can find the full ingredients list with measurements and instructions in the recipe card below.

  • Turkey Drippings- Adds lots of deep, savory turkey flavor.
  • Flour- Thickens the gravy to the perfect consistency.
  • Low Sodium Chicken broth- Adds body, volume and lots of flavor. Low sodium broth lets you control the salt levels, too!
  • White Wine- Brightens and balances richness of the gravy.
  • Salt- Only add if needed, the drippings will contain salt and enhance the other ingredients.
  • Black Pepper- Cuts the richness of the gravy.
  • Seasonings- Use chopped thyme, rosemary, and/or sage to flavor the gravy and add traditional holiday flavors to it.

Instructions

Here’s what you’ll need to do to make this delicious turkey gravy. You can find the full ingredients list along with instructions in the recipe card below.

First, strain your turkey drippings into small bowl or large measuring cup. Let it sit for a few minutes until the fat rises to the top. Skim most of it off leaving about 2 tbs for flavor. Add the drippings to a saucepan over medium high heat and whisk in the flour for about 2 minutes or until it makes a thick paste.

Note: If the flour is not a thick paste, add a tbs more at a time until it is.

Once the flour starts to get golden brown, whisk in the white wine and let that cook for about 2 minutes whisking continuously. Slowly whisk in the chicken broth and let the gravy cook over medium low heat for about 10 minutes whisking frequently until it thickens up.

Pro Tip: Chardonnay, Sauvignon Blanc and Pino Grigio are all great choices to use for this gravy.

whisking gravy in sauce pot

Then, stir in chopped thyme, rosemary and pepper. Taste the gravy and add salt as needed. Serve in a gravy boat and enjoy!

finished gravy

How Do I Fix Gravy That’s Too Thin?

That’s an easy fix! Just it simmer for a few minutes to reduce and it will thicken up. Or, you can whisk in a little slurry (1 teaspoon flour or cornstarch mixed with broth) and that should do the trick.

How Do I Fix Gravy That’s Too Thick?

That’s an even easier fix! Just whisk in a splash of broth or water until it reaches the consistency you want.

Can I Make This Without The Wine?

White wine adds acidity and brightness that cuts through the richness of the gravy. It also enhances the savory flavor without making it taste like wine. That said, yes you can omit it if you’d prefer. Just replace it with a little more broth.

What Can I Serve This With?

This gravy is the best over a Traditional Holiday Turkey or Sour Cream Mashed Potatoes.

Storage

Let the gravy cool completely and place it into an air tight container. It will last in the refrigerator for up to three days. This freezes well, too. Just place it into a freezer safe air tight container and it will last for up to 3 months.

Featured Products

Check out the products that I used in this recipe tutorial on my Amazon Store.

homemade turkey gravy with pan drippings

Homemade Turkey Gravy With Pan Drippings Recipe

Make the best homemade turkey gravy with pan drippings by using simple ingredients like drippings, broth, flour and a splash of white wine that’s perfect for the holidays.
No ratings yet
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American

Equipment

  • Small Sauce Pot

Ingredients
  

  • 1 Cup Roasted Turkey Pan Drippings
  • ½ Cup Flour
  • 2 TBS White Wine
  • 3.5 Cups Chicken Broth
  • Salt, optional use if needed
  • ½ teaspoon Black Pepper
  • 1 teaspoon Fresh Thyme
  • 1 teaspoon Fresh Rosemary

Instructions
 

  • Strain your turkey drippings into small bowl. Let it sit for a few minutes until the fat rises to the top. Skim most of it off leaving about 2 tbs for flavor. Add the drippings to a saucepan over medium high heat and whisk in the flour for about 2 minutes or until it makes a thick paste. Add a little more flour if needed.
  • Once the flour starts to get golden brown, whisk in the white wine and let that cook for about 2 minutes whisking continuously. Slowly whisk in the chicken broth and let the gravy cook over medium low heat for about 10 minutes whisking frequently until it thickens up.
  • Finally, stir in chopped thyme, rosemary and pepper. If the gravy is a bit too thick, whisk in a little more chicken broth. Taste the gravy and add salt as needed. Serve in aand enjoy!
Keyword Homemade Turkey Gravy With Pan Drippings

Other Holiday Must Have Recipes

If you like super easy to make holiday recipes, you have to make these Cheesy Baked Artichoke Hearts, Easy Cornbread Stuffing and Mini Loaded Baked Potatoes.

FRENCH ONION BROCCOLI CASSEROLE

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French Onion Broccoli Casserole is rich, creamy, and loaded with tender broccoli, melty cheese, and a crispy onion topping for a delicious and easy to make side dish

From the recipe collection of Tara Ippolito

french onion broccoli casserole

This French Onion Broccoli Casserole is the perfect mix of rich, creamy and cheesy textures. The crispy fried onion topping makes every bite extremely addictive along with that delicious French onion flavor. The tender broccoli adds just enough freshness to balance all the richness, so it never feels too heavy either. It’s super easy to make and a total holiday crowd pleaser! It pairs well with turkey, ham, or basically anything on the table. But it’s just as awesome on a weeknight when you want something cozy and satisfying.

This casserole gives you all the cheesy, comforting flavors you crave with almost zero effort. It’s a simple, affordable side dish that instantly elevates dinner and makes vegetables feel exciting. The French onion topping adds a crunchy, savory finish that tastes like you spent way more time in the kitchen than you actually did. Whether you’re feeding picky eaters, planning a holiday spread, or just want a cozy weeknight win, this one hits all the marks.

Ingredients

Here’s everything you’ll need to make this delicious casserole. You can find the full ingredients list along with measurements and instructions in the recipe card below.

Instructions

Here’s how to make this delicious broccoli casserole. You can find the full ingredients list along with instructions in the recipe card below.

Preheat the oven to 350°

First, steam the broccoli and add it to a large bowl. Add the low sodium cream of mushroom soup, Heluva Good French onion dip and hand shredded cheese. Season it with salt and pepper and mix everything together until it’s evenly combined.

NOTE- The cheese, cream of mushroom soup and French onion dip will all add salt to the dish so only add extra if needed.

NOTE- Feel free to chop the broccoli up a little to create a smoother texture

broccoli, onion dip and cheese mixed in a large bowl.

Now, add the mixture to a 9 x 9” greased baking dish and smooth it out so that it’s flat and even. Place it into the center rack of the oven, uncovered, for 25 minutes.

NOTE: Placing it into the center rack of the oven will let the air to circulate around it and cook evenly.

baked french onion broccoli casserole

Then, carefully remove the casserole from the oven and top it with more cheese and the crispy fried onions. Place it back into the oven for another 5 minutes.

NOTE- Be sure to shred the cheddar cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

french onion broccoli casserole with toppings

Finally, let the casserole rest for 5-10 minutes before serving and enjoy!

PRO TIP- Letting the casserole rest will allow it to thinking up and set before serving so it won’t be a runny mess.

finished broccoli french onion casserole

Can This Be Made With Fresh Broccoli?

Yes, fresh broccoli works great in this casserole. For the best texture, lightly steam or blanch it before mixing it into the sauce so it’s crisp and tender, not raw.

How Do I Steam The Fresh Broccoli?

Put the broccoli in a microwave safe bowl with a few tablespoons of water, cover, and microwave for 4–6 minutes. Just make sure to drain any excess water before adding it to the casserole so the dish doesn’t get watery.

Can I Make This Ahead Of Time?

Yes, this casserole can be made ahead of time. Just assemble it as the instructions say, cover it tightly and place it into the refrigerator for up to 24 hours.

Can I Add Protein To This?

Yes, you definitely can. Stir in some cooked shredded chicken or diced ham and you’ve got a complete meal.

What Can I Serve This With?

This casserole can be served with just about anything. It would be perfect for a major holiday next to an Orange Roasted Turkey or Baked Spiral Ham. It’s also easy enough to serve for a casual dinner at home with some Old Fashioned Meatloaf or Classic Chicken Cutlets.

Storage

Let the casserole cool completely then place it into an air tight container and into the refrigerator. It will last for up to three days. This recipe freezes well, too! Just place it into a freezer safe air tight container and it will last for up to three months.

Featured Products

Check out the products that I used in this recipe tutorial on my Amazon Store.

  • Storage Containers- These are my favorite. They're the perfect size for storing leftovers, BPA free and dishwasher safe.
  • XL Cheese Grater- Stainless steel, dishwasher safe and just the right tool to shred the cheese for this recipe.
  • Pyrex Mixing Bowls- Large, glass mixing bowls with lids. Dishwasher and microwave safe.
french onion broccoli casserole

French Onion Broccoli Casserole Recipe

French Onion Broccoli Casserole is rich, creamy, and loaded with tender broccoli, melty cheese, and a crispy onion topping for a delicious and easy to make side dish
No ratings yet
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American

Equipment

  • 9 x 9" Baking Dish

Ingredients
  

  • 20 Oz Birds Eye Steam Fresh Frozen Broccoli Florets chopped or left whole depending of preference
  • 10.5 Oz Low Sodium Cream Of Mushroom Soup
  • 1 Cup Refrigerated French Onion Dip
  • 1 Cup Hand Shredded Cheddar Cheese
  • 1 Cup Crispy Fried Onions
  • Salt and Pepper to taste Only add salt if needed

Instructions
 

  • Preheat the oven to 350°
  • Steam the broccoli and add it to a large bowl. Add the add the low sodium cream of mushroom soup, refrigerated french onion dip and ½ cup of the hand shredded cheese. Season it with salt (optional) and pepper and mix everything together until it’s evenly combined.
  • Add the mixture to a 9 x 9" greased baking dish and smooth it out so that it’s flat and even. Place it into the center rack of the oven, uncovered, for 25 minutes.
  • Carefully remove the casserole from the oven and top it with the rest of the cheese and the crispy fried onions. Place it back into the oven for another 5 minutes.
  • Finally, let the casserole rest for 5-10 minutes before serving and enjoy!
Keyword french onion broccoli casserole

Other Easy Casserole Side Dish Recipes

If you like super easy to make side dish casserole recipes like this one, you’ll love this Cheesy Hashbrown Casserole, Cheesy Baked Artichoke Hearts and Frozen Mixed Vegetable Casserole.

CREAMY CAFETERIA NOODLES WITH CHICKEN

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Creamy cafeteria noodles with chicken are made with egg noodles cooked in broth, cream of chicken soup, butter and tossed with chicken for a meal the whole family will love.

From the recipe collection of Tara Ippolito

These creamy cafeteria noodles with chicken is a delicious spin off of my most viral recipe ever- cafeteria noodles! Every time I share it, people go wild for it. The sauce is so rich and buttery and adding tender chicken turns it into a complete, stick to your ribs dinner. This meal feels like pure nostalgia in a bowl. It’s simple, easy to make, and insanely satisfying. This is proof that comfort food doesn’t have to be complicated to be crazy good.

If you’re craving something budget friendly, family approved, and ridiculously comforting, this is it! It uses simple pantry staples that you probably already have right now. It come together fast, and tastes like the kind of nostalgic noodles you grew up loving. But now, it’s upgraded with juicy chicken to make it a full meal. It’s the perfect weeknight dinner when you don’t want to think too hard, but still want something the whole family will love.

Ingredients

Here’s everything you’ll need to make this delicious meal. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Egg Noodles- Any size or shape of egg noodles would be great to use for this recipe. They will soak up all the delicious broth perfectly.
  • Cream Of Chicken Soup With The Herbs- Regular Cream Of Chicken Soup or Cream Of Chicken Soup With Herbs are both to use here. Adds lots of creamy, savory flavor to the dish.
  • Chicken Broth- Use low sodium chicken broth to control the salt level. Thins the sauce and cooks the egg noodles perfectly giving them lots of flavor.
  • Chicken Bullion- Just a little bit of this seasoning will give the broth so much incredible flavor.
  • Black Pepper- Cuts the richness of the sauce.
  • Unsalted Butter- Adds a richness and creaminess to the noodles. Also, lets you control the salt levels.
  • Dried Parsley (optional)- A tiny bit on the top for garnish will give these noodles a little pop of color.

Instructions

Here’s how to make this delicious dinner. You can find the full ingredients list and instructions in the recipe card below.

First, in a large skillet with a lid, add the chicken broth, cream of chicken soup with the herbs and butter over medium high heat. Season it with chicken bullion and pepper. Whisk everything together until the butter is melted and the ingredients are evenly combined. Add the egg noodles and spread them around until they’re evenly submerged in the liquid.

Note: Chicken bullion and cream of chicken soup contains salt, so to control that a bit, were using other low sodium ingredients. Feel free to add more salt at the end if needed.

egg noodles in the skillet

Let them boil for two minutes and place the lid on top of the skillet. Turn the heat down to low and let it simmer for 10 minutes to let the noodles are fully cooked.

Note: If it seems like there may be a little more liquid then there should be don't worry-It will thicken up.

egg noodles submerged in broth


Finally, add the chicken and give the noodles one last big stir. Garnish with parsley (optional), place the lid back on the pan for 5 minutes and enjoy!

Pro Tip: Let the chicken and noodles rest for 5 minutes to let the sauce thicken up a bit and soak up all that delicious sauce.

finished creamy cafeteria noodles with chicken


What Can I Serve These With?

This dish goes great with just about anything. We like to serve this with a simple vegetable on the side like Frozen Roasted Green Beans or Garlic Parmesan Broccoli.

Storage

Let the noodles cool completely and place them into an air tight container. They can last in the refrigerator for up to three days.

Featured Products

Check out the products that I used in this recipe tutorial on my Amazon Store.

  • Chicken Bullion- Perfect flavor enhancer for soups, sauces or stews.
  • Caraway Skillet- This is my favorite cookware of all time and I can't recommend it enough. They're non toxic, non stick and oven safe.
  • Storage Containers- These are my favorite. They're the perfect size for storing leftovers, BPA free and dishwasher safe
creamy cafeteria noodles with chicken

Creamy Cafeteria Noodles With Chicken Recipe

Creamy cafeteria noodles with chicken are made with egg noodles cooked in broth, cream of chicken soup, butter and tossed with chicken for a meal the whole family will love.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American

Equipment

  • Large Skillet With A Lid

Ingredients
  

  • 10.5 Oz Cream Of Chicken Soup With The Herbs
  • 4 Cups Low Sodium Chicken Broth
  • 1 teaspoon Chicken Bullion
  • 1 teaspoon Black Pepper
  • 4 Tbs Unsalted Butter
  • 1 Rotisserie Chicken, shredded

Instructions
 

  • In a large skillet with a lid, add the chicken broth, cream of chicken soup with the herbs and butter over medium high heat. Season it with chicken bullion and pepper.
  • Whisk everything together until the butter is melted and the ingredients are evenly combined. Add the egg noodles and spread them around until they’re evenly submerged in the liquid.
  • Let them boil for two minutes and place the lid on top of the skillet. Turn the heat down to low and let it simmer for 10 minutes to let the noodles cook fully.
  • Finally, add the chicken an give the noodles one last big stir before serving. Garnish with parsley (optional), place the lid back on the pan for 5 minutes to allow it to thicken up a bit and enjoy!
Keyword creamy cafeteria noodles with chicken

Other Easy Egg Noodle Recipes

If you like super easy to make recipes using eggnoodles like this one, you have to try this Crockpot Beef And Noodles, Chicken Pot Pie Pasta, Crockpot Chicken And Noodles.

EASY CROCKPOT LASAGNA WITH MEAT SAUCE (NO BOIL NOODLES)

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Easy crockpot lasagna with meat sauce (no boil noodles) layers tender pasta, rich meaty sauce, and creamy melted cheese into a comforting, cozy dinner that slow cooks to perfection.

From the recipe collection of Tara Ippolito

This easy crockpot lasagna is the ultimate set it and forget it comfort meal. It’s got all the cozy, homemade flavor of classic baked lasagna without any of the fuss. The slow cooker does the work for you. The meat sauce simmers while the noodles soften and the cheese melts into rich, bubbly layers. It’s family-friendly, and perfect for busy weekday dinners.

I’ve tested this recipe until it came out perfect. There’s no mushy noodles, just rich meaty sauce, melty cheese, and hearty layers. It’s foolproof, easy, and tastes like you spent all day in the kitchen. Trust me, you’re going to love this one.

Ingredients

Here are the list of ingredients that you’ll need for this recipe along with some tips to make this crockpot lasagna the best that it can be.

  • Ground Beef- Use 80/20 ground beef for a delicious and flavorful meat sauce.
  • Tomato Sauce- You can use any jarred tomato sauce that you’d like but I recommend Raoes or Victorias. In my opinion, they’re worth spending a few extra bucks on for their great quality.
  • Lasagna Noodles- No Boil lasagna noodles make making this recipe a breeze and saves lots of time.
  • Ricotta Cheese- Whole milk ricotta cheese helps to keep the noodles nice and moist so they can cook through.
  • Mozzarella Cheese- Use hand shredded mozzarella cheese here and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.
  • Parmesan Cheese- Adds salty, nutty and bold flavor to the dish.
  • Egg- Helps bind the cheese together.
  • Seasonings- Salt enhances the flavors of all the other ingredients, black Pepper balances the richness of the cheese and the oregano brings an Italian herb flavor and savory feel when blended into the cheeses. The garlic powder gives the meat sauce a savory, garlicky taste throughout.
  • Parsley- An optional garnish, but I love adding a little pop of color to the finished lasagna.

How To Make It

First, in a large skillet, brown the ground beef over medium high heat and break it into small pieces as it cooks. lightly season it with salt, pepper and garlic powder. Stir in the tomato sauce and let it simmer for 5 minutes.

NOTE: It may seem like you’re making a lot of sauce but you’re gonna need it. The lasagna noodles will absorb a lot as it cooks so don’t worry.

Now, add about ½ a cup of meat sauce to the bottom of a greased crockpot and add later of the lasagna noodles on top.

PRO TIP: Spraying the inside of the crockpot with a little cooking spray will prevent the lasagna from cooking.

NOTE: Break the lasagna sheets into smaller pieces to fit and cover the edges more evenly.

Then, in a medium sized bowl, stir together the ricotta cheese, shredded mozzarella cheese, egg, Parmesan, salt, pepper and oregano. Place half of the ricotta mixture on top of the noodles and spread it out evenly using the back of a spoon.

Next, repeat the layers of meat sauce, lasagna and ricotta cheese. End the layers with lasagna sheets and the rest of the meat sauce.

NOTE: Be conscious of how much meat sauce you’re using because you want to save about a cup to top it off.

Then, set the crock pot to low for about 3-4 hours or until the noodles are cooked all the way through and the sides and hot and bubbly.

PRO TIP: Simple place a butter knife into the center of the lasagna to test if the noodles are cooked all the way through. If it slides through with ease, you’re good to go.

Now, add some shredded mozzarella cheese to the top and sprinkle it with parsley. Place the lid back on top of the crockpot for 15 minutes or until the cheese is melted. Serve warm and enjoy!

What Should I Serve This With?

We like to serve this with some Homemade Garlic Bread or a nice, big side salad. Keep the sides simple because the lasagna is super hearty and filling.

Do I Have To Use No Boil Noodles?

No, you don’t have to necessarily use no boil lasagna noodles. Regular lasagna sheets are ok to use and usually cheaper than those marketed as “no boil” noodles. They’ll cook just fine in the crock pot.

Storage

Let the lasagna cool completely then place it into an air tight container. It will last in the fridge for up to three days.

This recipe freezes well, too. Place it into an air tight freezer safe container. It will last in the freezer for up to 2- 3 months. Just let it thaw in the refrigerator over night before reheating.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Crockpot- A large, 8 QT crock pot with a high/low setting and dishwasher safe. Perfect for large meals like this one.
  • XL Cheese Grater- Stainless steel, dishwasher safe and a great tool for shredding the cheese needed for this recipe.
  • Storage Containers- These are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too.

Easy Crockpot Lasagna With Meat Sauce (No Boil Noodles) Recipe

Easy crockpot lasagna with meat sauce (no boil noodles) layers tender pasta, rich meaty sauce, and creamy melted cheese into a comforting, cozy dinner that slow cooks to perfection.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 11 minutes
Course Main Course
Cuisine American, Italian

Equipment

  • 6-8 QT Crockpot

Ingredients
  

  • 1.5 Pounds Ground Beef
  • 4 Cups Tomato Sauce (I used Raoes)
  • 10 No Boil Lasagna Sheets
  • 2 Cups Mozzarella Cheese
  • 15 Oz Ricotta Cheese
  • ½ Cup Parmesan Cheese
  • Salt and Pepper to taste
  • 1-2 Tbs Oregano
  • 1 Tbs Garlic Powder
  • 2 Tbs Parsley

Instructions
 

  • In a large skillet, brown the ground beef over medium high heat and break it into small pieces as it cooks. lightly season it with salt, pepper and garlic powder. Stir in the tomato sauce and let it simmer for 5 minutes.
  • Spray the inside of the crockpot with cooking spray and add about ½ a cup of meat sauce to the bottom. Top it with a later of the lasagna noodles. Break them up into smaller pieces to fit and line the crockpot.
  • In a medium sized bowl, stir together the ricotta cheese, shredded mozzarella cheese, egg, Parmesan, salt, pepper and oregano. Place half of the ricotta mixture on top of the noodles and spread it out evenly using the back of a spoon.
  • Repeat the layers of meat sauce, lasagna and ricotta cheese. End the layers with lasagna sheets and the rest of the meat sauce. It may look like the lasagna is over sauced but the noodles will absorb a lot of the liquid when cooking.
  • Set the crock pot to low for about 3-4 hours or until the noodles are cooked all the way through and the sides and hot and bubbly. Add some shredded mozzarella cheese to the top and sprinkle it with parsley.
  • Place the lid back on top of the crockpot for 15 minutes or until the cheese is melted. Serve warm and enjoy!
Keyword easyvcrockpot lasagna with meat sauce (no boil noodles)

Other Easy Crock Pot Meals

If you like super easy to make crock pot meals like this you, you have to try Crock Pot Beef And Noodles, Crockpot Chicken And Noodles And Crock Pot Beef Stroganoff.

SPLIT PEA SOUP WITH HAM

by 2 Comments

This cozy split pea soup with ham simmers a leftover ham bone with tender peas, hearty vegetables, and rich broth, creating a thick, smoky bowl of comfort in every bite.

From the recipe collection of Tara Ippolito

split pea soup with ham

Having a leftover ham bone from the holidays is the perfect excuse to make a big pot of split pea soup with ham. You’ll get maximum flavor from something you’d normally toss and nothing goes to waste. As it simmers, that ham bone infuses the broth with rich, smoky flavor while the peas and vegetables break down into a thick, velvety broth. This soup reminds me of my Mom because she used to make it all the time and still does!

It’s one of those humble, inexpensive meals that tastes like it cooked all day and makes your whole house smell amazing. This is the kind of cozy, flavorful soup that makes leftovers feel like a gift, not an after thought. It’s an awesome way to reinvent them if you ask me. My family has loved this recipe for so many years. I hope you give it a try because I know you’ll love it, too.

Ingredients

Here’s all the things you’ll need to make this delicious split pea soup. You can find the full ingredients list along with measurements and instructions and the recipe card below.

  • Ham Bone- Infuses into the soup with rich, smoky, meaty flavor while naturally thickening the broth as it simmers.
  • Olive Oil- Helps soften up the mirepoix. I use Graza Olive Oil.
  • Mirepoix- Chopped carrot, celery and onion. It’s the traditional French base used to build flavor in soups like this one.
  • Garlic- Adds an earthy, garlicy flavor to the soup.
  • Thyme- Beings a subtle herb flavor that compliments the smokiness of the ham.
  • Salt- Enhances the flavor of all of the ingredients.
  • Pepper- Cuts the richness of the soup.
  • Bay Leaf- Adds a more layered, savory base to the broth.
  • Chicken Broth- Gives the soup a flavorful, savory base that supports the peas and vegetables and makes the overall soup taste richer and more well rounded.
  • Split Peas- breaks down into a thick, creamy base as they cook, giving the soup its hearty texture and earthy, slightly sweet flavor. I used Goya Split Peas.
  • Water- Helps balance the soup’s consistency and prevents it from becoming overly salty or thick, especially with a ham bone and broth in the pot. It also gives the peas enough liquid to break down properly.

Instructions

Here are the steps you’ll need to take to make this delicious soup. you can find the full ingredients list and instructions in the recipe card below.

First, in a large Dutch oven, heat the olive oil over medium high heat and add the diced onion carrot and celery. Sauté them for five minutes stirring frequently and then add the chopped garlic and sauté for an additional minute. Add the split peas, time, black pepper salt, and a bay leaf.

carrots, celery, onion, split peas in a dutch oven

Then, add the ham bone, broth and water. Bring it to a boil and then lower the heat. Simmer the soup for one hour covered, stirring occasionally or until the pees have broken down, and the soup has slightly thickened.

NOTE: Use low sodium chicken broth if you’re watching your salt intake.

Now, carefully remove the ham bone and using a sharp knife, remove the ham from the bone. Dice it into small pieces and add it back to the soup.

NOTE: If the soup is too thick, feel free to add more water.

diced ham added to the split pea soup

Finally, simmer the soup, uncovered for an additional 15 minutes. Reason the sauce (if needed), remove the bay leaf and enjoy!

NOTE: The soup with thicken upon standing

finished split pea soup

Can I Make This Without A Ham Bone?

Yes, you can make this soup without a ham bone. Use some diced ham, preferably from a ham steak or leftover cooked ham. Add it early so it can simmer and flavor the broth. To boost that smoky, savory flavor you can add some Better Than Bouillon Ham Base, too.

Can I Make This In The Crockpot?

Yes, you can definitely make this in the crockpot. Just add everything to the crockpot, including the ham bone, and cook on low for 6–8 hours or high for 4–5 hours, until the peas are completely soft.

Storage

Let the soup cool, completely and place it into an airtight container. It will last in the refrigerator for up to three days. This freeze as well too! Place it into a freezer safe air tie container and it will last for up to three months.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid. They're air tight, freezer safe and dishwasher safe, too.
  • Caraway Dutch Oven- 6.5 QT non-stick, ceramic and oven safe. This is the best cookware you can get!
split pea soup with ham

Split Pea Soup With Ham Recipe

This cozy split pea soup with ham simmers a leftover ham bone with tender peas, hearty vegetables, and rich broth, creating a thick, smoky bowl of comfort in every bite.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Main Course, Soup
Cuisine American

Equipment

  • Dutch Oven

Ingredients
  

  • 1 Meaty Ham Bone Big enough to give you 1-1.5 Cups of diced ham
  • 2 Tbs Olive Oil
  • 2 Large Carrot, diced
  • 3 Ribs Celery, diced
  • 1 Large Onion, diced
  • 3 Cloves Garlic, miced
  • Salt and Pepper, to taste
  • 1 Tbs Dried Thyme
  • 1 Pound Split Peas
  • 1 Bay Leaf
  • 4 Cups Chicken Broth
  • 3 Cups Water

Instructions
 

  • In a large dutch oven, heat the olive oil over medium high heat and add the diced onion carrot and celery. Sauté them for five minutes stirring frequently and then add the chopped garlic and sauté for an additional minute. Add the split peas, time, black pepper salt, and a bay leaf.
  • Add the ham bone, broth and water. Bring it to a boil and then lower the heat. Simmer the soup for one hour covered, stirring occasionally or until the pees have broken down, and the soup has slightly thickened.
  • Carefully remove the ham bone and using a sharp knife, remove the ham from the bone. Dice it into small pieces and add it back to the soup.
  • Finally, simmer the soup, uncovered for an additional 15 minutes. Reason the sauce (if needed), remove the bay leaf and enjoy!
Keyword Split Pea Soup With Ham

Other Easy Soup Recipes

If you like super easy to make and delicious ham recipes like this one, you have to try this Italian Wedding Soup, White Bean And Sausage Soup and Stuffed Pepper Soup.

CHEESY BEEF SKILLET ENCHILADAS

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These cheesy beef skillet enchiladas are stuffed with a mix of taco seasoned beef, beans, chiles, salsa and cheese then baked in a skillet with rich red enchilada sauce and melty cheddar for the ultimate Tex-Mex dinner.

From the recipe collection of Tara Ippolito

cheesy beef skillet enchiladas

Cheese beef skillet enchiladas are one of those easy, throw together dinners that tastes like you worked way harder than you actually did. Everything cooks in one pan, the flavors are bold and that cheesy, saucy finish is just unreal good. It’s simple, comforting, and totally crave worthy! It’s the kind of meal that everyone will be going back for seconds of.

These enchiladas are packed with bold flavor, melty cheese, and seasoned beef that all come together in the best way. Every bite is hearty and comforting but still has the perfect amount of ?kick from the chiles. And honestly, a spoonful of cool sour cream on top just makes it even better. I’ve said it so many times, but I’m a sucker for anything I could put sour cream on and this is one of my favorites!

Ingredients

Here’s everything you’ll need to make this delicious enchilada skillet. You can find the full ingredients along with measurements and instructions in the recipe card below.

  • Ground Beef- A hearty filling that makes the enchiladas filling and satisfying.
  • Taco Seasoning- Gives the beef bold Tex-Mex flavor with the perfect blend of spices and heat. I used Old El Paso here.
  • Green Chilis- Adds a mild heat, tang, and a little extra moisture that boosts the overall flavor.
  • Mild Salsa- Adds moisture, acidity, and fresh flavor that brightens up the whole filling.
  • Pinto Beans- Adds creaminess, extra protein, and help make the filling more hearty and satisfying.
  • Cheddar Cheese- Melts into a rich, creamy layer that adds sharp, cheesy flavor to every bite.
  • Taco Sized Tortillas- Holds everything together and soak up the sauce.
  • Red Enchilada Sauce- Adds a rich, smoky, tangy flavor and keeps the enchiladas saucy and tender as they bake. I used Old El Paso here.
  • Toppings- Add whatever Tex-Mex toppings that you like I chose some chopped tomatoes and black olive slices. Toppings are optional, but they had a nice pop of color.

How To Make It

Here’s how to make this delicious meal. You can find the full ingredients and instructions in the recipe card below.

Preheat the oven to 400 degrees

First, in a medium sized skillet, make the ground beef according to the directions on the taco seasoning packet. Turn the heat to low and stir in the green chilis, salsa, beans and ½ a cup of cheese. Add ¼ cup of enchilada sauce and stir everything together until the cheese is melted.

taco seasoned ground beef, beans, cheese and salsa

Now, pour ½ cup of the enchilada sauce into a large, oven safe skillet. Evenly distribute the filling into 5-6 tortillas and roll them up. Place them seam side down into the skillet.

Note: If you don't have an oven safe skillet, these can be make in a baking dish, too.

rolled enchiladas in the skillet with enchilada sauce

Then, top the enchiladas with another ½ cup of enchilada sauce and the rest of the shredded cheese. Place it into the center rack of the oven for about 10 minutes or until the cheese is melted.

Pro Tip: Bake the enchiladas in the center rack of the oven to ensure they all cook evenly.

cheese on top of the skillet enchiladas

Finally, top the enchiladas with diced tomatoes and olives (optional) or your favorite Tex Mex toppings. Let it rest for 5 minutes and enjoy!

Pro Tip: Its important to let the enchiladas rest for about 5 minutes before serving to let them firm up so they hold their shape and don't fall apart when you slice into them.

finished cheesy beef skillet enchiladas

What Can I Serve This With?

These beef enchiladas can be served as a meal all on their own. But if you’d like to add some rice on the side with a simple sautéed vegetable like broccoli, that would be a wonderful addition.? they would also be fantastic to serve with some chips and salsa also.

Can I Use Corn Tortillas?

Corn tortillas are actually the classic choice for enchiladas because they hold up well and soak in the sauce without getting mushy. I just happen to prefer flour so choose your favorite.

Can I Use A Different Protein?

Yes! Shredded rotisserie chicken, ground turkey, or even leftover steak all work great with this recipe. Just season it well with taco seasoning so you still get that classic enchilada flavor.

Can I Make These Ahead Of Time?

Yes! Assemble the enchiladas and place them in the skillet, cover tightly, and refrigerate up to 24 hours. Add the sauce and cheese right before baking so everything stays fresh and doesn’t get soggy.

How Can I Control The Spice Level?

Use mild enchilada sauce, mild green chiles, and a mild taco seasoning packet to keep the spiciness down. If you want it extra spicy, use hot enchilada sauce, a spicy taco seasoning packet, regular green chilis and pepper jack cheese.

What Toppings Should I Use?

Sour cream, cilantro, sliced jalapeños, diced onions, lime wedges, avocado, guacamole, sliced olives or chopped tomatoes. It’s a great recipe to load up with your favorite Tex-Mex toppings.

Storage

Let the enchiladas cool completely and place them into an air tight container. They’ll last in the refrigerator for up to three days.

cheesy beef skillet enchiladas

Cheesy Beef Skillet Enchiladas Recipe

These cheesy beef skillet enchiladas are stuffed with a mix of taco seasoned beef, beans,chiles, salsa and cheese then baked in a skillet with rich red enchilada sauce and melty cheddar for the ultimate Tex-Mex dinner.
No ratings yet
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Prep Time 10 minutes
Cook Time 10 minutes
32 minutes
Course Main Course
Cuisine American, Mexican

Equipment

  • Large Lipped Skillet

Ingredients
  

  • 1-1.5 Pounds Ground Beef
  • 1 Oz Taco Seasoning Packet
  • ¼ Cup Mild Salsa
  • 1 Tbs Diced Green Chilis
  • ½ Cup Pino Beans, rinsed and drained
  • 1.4 Cups Cheddar Cheese, hand shredded (divided)
  • 5-7 Taco Sized Flour Tortillas
  • 1.4 Cups Red Enchilada Sauce

Toppings

  • 1 Small Tomato (diced), optional
  • 3 Tbs Sliced Black Olives, optional
  • ½ Cup Sour Cream, optional

Instructions
 

  • Preheat the oven to 400 degrees
  • In a medium sized skillet, make the ground beef according to the directions on the taco seasoning packet. Turn the heat to low and stir in the green chilis, salsa, beans and ½ a cup of cheese. Add ¼ cup of enchilada sauce and stir everything together until the cheese is melted.
  • Pour ½ cup of the enchilada sauce into a large, oven safe skillet. Evenly distribute the filling into 5-7 tortillas and roll them up. Place them seam side down into the skillet.
  • Top the enchiladas with another ½ cup of enchilada sauce and the rest of the shredded cheese. Place it into the center rack of the oven for about 10 minutes or until the cheese is melted.
  • Top the enchiladas with diced tomatoes and olives (optional) or your favorite Tex Mex toppings. Let it rest for 5 minutes and enjoy!
Keyword cheesy beef skillet enchiladas

Other Easy Tex Mex Recipes

If you like super easy to make Tex Mex recipes like this one, you have to try these White Chicken Enchiladas, Chicken Fajita Rice Skillet and Street Corn Chicken Enchiladas.

CROCKPOT MISSISSIPPI CHICKEN

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Crockpot Mississippi Chicken slow cooks chicken with dry ranch seasoning, au jus mix, pepperoncini peppers and butter for a rich, tangy, melt in your mouth dinner.

From the recipe collection of Tara Ippolito

This Crockpot Mississippi Chicken is the easiest and most delicious comfort food that can come out of a slow cooker. The ranch, au jus and butter melt together into the most flavorful, silky sauce and the chicken just soaks it all up. The pepperoncini gives it just the right amount of tang that keeps every bite interesting. It’s one of those set it and forget it dinners that tastes like you spent all day in the kitchen.

This is truly one of those dinners that disappears the second it hits the table. It’s rich, buttery, tangy and unbelievably comforting in the best possible way. And the best part is that it couldn’t be easier to put together. The flavor combination is so unique that you just need to experience it for yourself. If my crew loves it this much, I know yours will, too!

Ingredients

Here is everything you’ll need to make this delicious crockpot Mississippi chicken. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Chicken Breast- Tender, lean protein that absorbs all the flavors from the ranch, au jus, butter and pepperoncini.
  • McCormick Au Jus Gravy Mix- Adds a deep, beefy, savory flavor and creates that rich, buttery gravy that Mississippi chicken is known for.
  • Hidden Valley Ranch Seasoning Packet- Brings a tangy, herby flavor.
  • Kerigold Unsalted Butter- Adds richness and silliness to the sauce while keeping the chicken moist and flavorful.
  • Mezzetta Sliced Peperoncini Peppers- Brings a mild, tangy kick that cuts through the richness and adds that signature zesty flavor without making the dish too spicy.
  • Fresh Garlic- Adds a savory flavor and balances the saltiness of the packets
  • Peperocini Juice From The Jar- Adds extra tangy, briny flavor that soaks into the chicken as it cooks, boosting the overall zestiness and helping balance the richness from the butter.

How To Make It

Here’s the step by step instructions on how to make this delicious dinner along with some personal notes from me. You can find the full ingredients list along with instructions in the recipe card below.

First, add the chicken breast into the bottom of the crock pot. Sprinkle the au jus gravy and ranch seasoning packets on top of the chicken. Top it with the garlic, pats of butter, sliced peperoncini peppers and juice form the jar.

NOTE: Some people find the dry seasoning packets salty. I recommend using unsalted butter just so you can control the sodium better. Also, feel free to use low sodium packets, too.

chicken breast, au jus, ranch seasoning, peperocini peppers in the crockpot

Now, place the lid on top and set the crockpot for low 6 hours. Once the time is up, carefully shred the chicken in the crockpot using two forks. Serve warm and enjoy!

NOTE: This can also be cooked on high for 3-4 hours.

PRO TIP: Keep the crockpot lid closed and let it do the work for you. It will create lots of delicious liquid to keep the chicken nice and moist.

shredded crockpot mississippi chicken

Can I Use Chicken Thighs Instead Of Breasts?

Yes, you can definitely use chicken thighs instead of breasts if you’d like. Just reduce the butter by half because thigh meat has enough fat.

Is This Spicy?

No, this dish is not particularly spicy at all. The peperoncini adds flavor but not any actual heat as long as you stick to the measurements given. If you would like to increase the heat, add more pepper and juice from the jar.

What Should I Serve This With?

This would be fantastic served over egg noodles or some Sour Cream Mashed Potatoes with Frozen Roasted Green Beans on the side. You could even serve this on some soft Kings Hawaiian Rolls and turn them into sliders.

Storage

Let the chicken cool completely and place it onto an air tight storage container. It can last in the fridge for up to 3 months. This can be frozen, too. Just place it into a freezer safe air tight container for up to 3 months.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid. They're air tight, freezer safe and dishwasher safe, too.
  • 6 QT Crockpot- This is the perfect size crockpot for this kind of a recipe

Crockpot Mississippi Chicken Recipe

Crockpot Mississippi Chicken slow cooks chicken with dry ranch seasoning, au jus mix, pepperoncini peppers and butter for a rich, tangy, melt in your mouth dinner.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Main Course
Cuisine American

Equipment

  • 6-8 QT Crockpot

Ingredients
  

  • 2.5 Pounds Chicken Breast
  • 1 Oz Packet McCormick Au Jus
  • 1 Oz Packet Hidden Valley Ranch Seasoning
  • 8 Oz Mezetta Peporocini Peppers, sliced
  • 3 Cloves Garlic, minced
  • ¼ Cup Juice From The Peporocini Pepper Jar
  • 1 Stick Kerigold Unsalted Butter

Instructions
 

  • Add the chicken breast into the bottom of the crock pot. Sprinkle the au jus gravy and ranch seasoning packets on top of the chicken. Top it with the garlic, pats of butter, sliced peperoncini peppers and juice form the jar.
  • Place the lid on top and set the crockpot for low 6 hours. Once the time is up, carefully shred the chicken in the crockpot using two forks. Serve warm and enjoy!
Keyword crockpot mississippi chicken recipe

Other Easy Crockpot Meals

If you like super easy to make crockpot recipe like this one, you have to try Crockpot Beef And Noodles, Crockpot Chicken And Noodles and Crockpot Beef Stroganoff.

ORANGE AND HERB ROASTED TURKEY

by 6 Comments

Orange and herb roasted turkey is made with the zest amd juice from fresh oranges and covered in herb butter for a bright citrus flavor that melts beautifully for rich, flavorful meat.

From the recipe collection of Tara Ippolito

This orange and herb turkey is everything I love about the holidays. It’s juicy, flavorful and has that perfect balance herbs with just the right pop of citrus. The oranges keep the meat light and fresh, while the butter and herbs make it rich and comforting. It smells unbelievable in the oven and the flavor is even better! If you want a turkey that feels special, seasonal and a little extra,this is the one.

I think this is such a special turkey recipe. The flavors are classic with just enough of a twist to make everyone stop and say, “wow, what did you do differently?” It’s simple, it’s reliable, and it turns out juicy every single time. I tested it, tweaked it, and made sure every step is easy to follow, so you can feel confident making it for the holidays.

What Size Turkey Should I Get?

Plan for about 1 to 1½ pounds of turkey per person. That gives you enough for everyone to eat and still have a little leftover. If you love leftovers like me, lean closer to 1½ pounds per person.

How Do I Thaw My Turkey?

The safest and easiest way is to thaw it in the fridge. Give it one full day of thawing for every 4–5 pounds of turkey. So if you’ve got a 15 pound bird, plan on about three days in the fridge. Keep it in its packaging, set it in a pan to catch any drips, and just let the fridge do the work.

How Should I Prep My Turkey?

For the best results, you really should brine it a day or two ahead. If you’ve seen my directions on How To Dry Brine A Thanksgiving Turkey you’re already ahead of the game! The skin will be perfectly seasoned and crisp and the meat will be is so tender.

Ingredients

Here’s the full list of ingredients that you’ll need to make this. You can find the ingredients along with measurements in the recipe card below.

  • Turkey- About 11-12 pounds. Please follow the steps in my How To Dry Brine A Thanksgiving Turkey post. It is crucial for forgetting a delicious juicy turkey.
  • Unsalted Butter- Gives the turkey an overall beautiful golden color and lots of flavor. 
  • Rosemary- Adds an earthy, piney flavor on the meat and skin. 
  • Thyme- Brings a slightly lemony, herby flavor to the whole turkey. 
  • Garlic Powder- Distributes delicious garlicky flavor throughout the meat. 
  • Salt- Enhances all the ingredients. 
  • Black Pepper- Evens out the richness of the other ingredients.
  • Bell's Poultry Seasoning- Bells is the best brand in my opinion. You can find it HERE or use whatever brand that you can find.
  • Chicken Bullion- Adds a flavor boost while balancing the sweetness of the oranges.
  • Chicken Broth- Keeps the turkey moist as it cooks and prevents the turkey drippings from burning.
  • Onion- Adds moisture and flavor to the inside out.
  • Oranges- Brings a bright citrus flavor, natural sweetness, and a ton of aroma to the turkey. They help cut through the richness of the meat and butter, while adding a fresh, slightly tangy element.
  • Orange Juice- Infuses steam and moisture into the turkey as it roasts, keeping the meat tender and juicy. It also concentrates into the drippings, giving you a flavorful, citrus-forward base for basting and an incredible gravy later on.
  • Celery- The celery releases steam when cooking and helps keep the turkey nice and moist.

How To Make It

Here’s the step by step guide on how to make this turkey along with some personal notes from me. You can find the full instructions along with ingredients and measurements in the recipe card below. 

Preheat the oven to 325°

First, you should have already had the turkey brined using my “How To Dry Brine A Thanksgiving Turkey” instructions. Drain any liquid that accumulated at the bottom of the roasting pan.

PRO TIP: Take the turkey out of the refrigerator 30 minutes before you’re going to cook it. This will help it get to room temperature and cook more evenly.

NOTE: Adding the fruit, veggies, broth and juice to the bottom of the pan will steam while it cooks and keep the turkey moist while also preventing the drippings from burning

brined turkey on roasting rack

Now, in a medium sized bowl, stir together the softened butter, chopped rosemary, thyme, orange zest, black pepper, chicken bullion, garlic powder and poultry seasoning. Rub the butter mixture all over the cavity, outside and under the skin of the turkey.

PRO TIP: Placing the butter under the skin will keep the meat nice and juicy.

turkey with orange and herb butter

Then, fill the cavity with celery, orange wedges, thyme and rosemary. You can use kitchen string to tie the legs together (optional) and tuck the wings under the bird. Squeeze the orange juice out of the orange that you zested, and pour the orange juice and chicken broth into the bottom of the roasting pan.

NOTE: Tying the legs together with kitchen string (also known as trussing) helps cook the turkey evenly and also makes for a nicer looking presentation.

PRO TIP: As the turkey roasts, the oranges, celery, onion and herbs gently steam inside the cavity. That aromatic steam permeates the meat from the inside, giving the turkey deeper, more complex flavor.

Next, place it onto the lowest rack of the oven for about an hour and a half. Baste the turkey with the juices from the bottom of the pan and place it back into the oven. From here on out, baste the turkey every 30-40 minutes or until the turkey is done.

PRO TIP- If the turkey is getting a little too dark on the top, lightly place a tin foil tent on top.

NOTE- Cooking times will vary. In general, an 11 pound turkey should take around 3 hours but always use a meat thermometer and be sure the thickest part of the breast reaches 165°.

Finally, let the turkey rest for about 30 minutes before slicing and serving. Enjoy!

PRO TIP: Letting the turkey rest is essential. It gives the juices time to settle into the meat.

Can I Cook This In An Oven Bag?

Yes, you absolutely can. Oven bags help keep the turkey extra juicy and speed up cooking time. Just follow the bag’s time chart based on weight so you don’t over cook it.

What Should I Serve This With?

This is the star of the show for holidays like Thanksgiving and Christmas. So, I’d recommend serving this with some holiday classics like Classic Sweet Potato Casserole, Creamy Green Bean Casseroleand Classic Corn Soufflé.

Can I Stuff The Turkey?

Technically, yes you can stuff a turkey, but I don’t recommend it. The stuffing inside has to reach 165°F to be safe to eat. That often means the turkey itself can overcook and dry out. You're better off just adding the aromatics like orange wedges, celery and herbs.

Should I Roast The Turkey Covered Or Uncovered?

Start uncovered to get that gorgeous golden skin. If it starts browning too quickly, loosely cover it with foil toward the end.

How Long Should I Roast The Turkey For?

Plan for about 13–15 minutes per pound at 325°F for an unstuffed turkey or until the turkey reaches 165°.

How Do I Know When The Turkey Is Done?

A turkey is safely cooked when the internal temperature reaches 165°F in the thickest part of the breast and the innermost part of the thigh (without touching the bone).That 165°F guideline comes from the USDA, and it’s the food safety standard most recipes and chefs follow. Always use a meat thermometer so you’re not guessing.

Should I Let The Turkey Rest Before Carving?

Yes, absolutely! Let your turkey rest at least 30 minutes before carving. That gives all the juices time to settle back in and keeps it nice and moist.

Storage

Let the turkey cool completely and place it into an air tight container. It will last in the fridge for up to three days.It freezes really well also. Just place it into a freezer safe air tight container and it will last for up for three months.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

orange and herb roasted turkey

Orange and Herb Roasted Turkey Recipe

Orange and herb roasted turkey is made with the zest and juice from fresh oranges and covered in herb butter for a bright citrus flavor that melts beautifully for rich, flavorful meat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American

Equipment

  • Large Roasting Pan With Rack

Ingredients
  

  • 11-12 Pounds Turkey
  • 2 Sticks Unsalted Butter
  • 4 Sprigs Rosemary (2 chopped and 2 for the cavity)
  • 4 Sprigs Thyme (two removed from the stem and 2 for the cavity)
  • Salt, to taste
  • 1 Tbs Black Pepper
  • 1 Tbs Poultry Seasoning
  • 1 Tbs Chicken Bullion
  • 2 Large Onion, quartered
  • 3 Large Oranges-one quartered for the cavity, one quartered for the bottom of the roasting pan and the other for zest and fresh orange juice
  • 4 Stalks Celery

Instructions
 

  • You should have already had the turkey brined using my “How To Dry Brine A Thanksgiving Turkey” instructions. Drain any liquid that accumulated at the bottom of the roasting pan. Add one quartered onion and one quartered orange.
  • In a medium sized bowl, stir together the softened butter, chopped rosemary, thyme, orange zest, black pepper, chicken bullion, garlic powder and poultry seasoning. Rub the butter mixture all over the cavity, outside and under the skin of the turkey.
  • Fill the cavity with celery, a quartered orange, thyme and rosemary. You can use kitchen string to tie the legs together (optional) and tuck the wings under the bird. Squeeze the orange juice out of the orange that you zested, and pour the orange juice and chicken broth into the bottom of the roasting pan.
  • Place it onto the lowest rack of the oven for about an hour and a half. Baste the turkey with the juices from the bottom of the pan and place it back into the oven. From here on out, baste the turkey every 30-40 minutes or until the turkey is done.
  • Finally, let the turkey rest for about 30 minutes before slicing and serving. Enjoy!
Keyword citurs and herb roasted turkey

Other Easy Holiday Main Courses

If you like super easy to make holiday main courses like this, you have to try this Fool Proof Thanksgiving Turkey, Honey Baked Spiral Ham and Glazed Ham.

CROCKPOT FRENCH ONION BEEF TIPS

by 3 Comments

Crockpot French onion beef tips combines tender chunks of beef with onions, savory seasoning mixes, rich French onion soup, melted butter, and gooey mozzarella cheese for the ultimate comfort food.

From the recipe collection of Tara Ippolito

crockpot french onion beef tips

This recipe has layers of flavor that all build perfectly onto each other. The slow cooked onions bring sweetness, the beef becomes rich and buttery, and the French onion gravy soaks into every bite. The seasoning packets take all the guesswork out and give you that deep, savory taste without needing a ton of ingredients. And once that mozzarella melts over the top, it turns into the kind of cozy, comforting meal the whole family is going to love.

This is one of those set it and forget it dinners that tastes like you spent all day in the kitchen, but the crockpot does all the work for you. The beef gets unbelievably tender, the onions melt right into the gravy, and the cheese on top makes it extra delicious. It’s simple, hearty, and honestly just one of those meals everyone ends up going back for seconds of.

Ingredients

Here is everything that you’ll need to make this delicious French onion, beef dip recipe. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Chuck Roast- gives you that rich, beefy flavor and becomes incredibly tender and juicy as it slow-cooks.
  • Sliced Yellow or White Onions- they melt down and add sweetness, depth, and that classic French onion flavor to the gravy.
  • Au Jus Packet- Boosts savory flavor and helps create a rich, beefy sauce without much effort. Low sodium is preferred.
  • Beefy Onion Soup Mix- Adds concentrated onion flavor, extra seasoning, and helps deepen the overall savory taste of the gravy. Use a low sodium packet when available.
  • French Onion Soup- Adds a flavorful liquid base that blends the beef and onions together into a rich, savory gravy.
  • Unsalted Butter- Enriches the sauce and adds a silky, buttery finish without adding extra salt.
  • Mozzarella Cheese- Melts into a gooey, creamy topping that makes the dish extra cozy and delicious.
  • Black Pepper- Seasons the beef and cuts the richness of the dish.
  • Vegetable Oil- Great choice for searing meat.
  • Parsley- An optional garnish that brings just a pop o

How To Make It

Here’s the step-by-step on how to make this delicious crockpot meal. You can find the full ingredients list along with instructions in the recipe card below.

First, cut the chuck roast into one to 2 inch pieces and season them with pepper. In a large skillet, add a little vegetable oil and brown the chuck roast pieces for one to two minutes on each side. Then, spray the inside of the crockpot with cooking spray, and place the thinly sliced onions down. Add the cooked chuck roast pieces on top and sprinkle them with the au jus and beefy onion recipe mix packet.

NOTE: This isn’t meant to cook the chuck roast pieces completely. It is just meant to brown the pieces and add lots of flavor to the dish. This step can be omitted, but I highly recommend it.

NOTE: If you are sensitive to salt, please use low sodium versions of these packets if available.

chuck roast on top of onions in the crockpot with seasoning packets

Now, pour over the can of French onion soup and top with unsalted butter. Cover the crockpot and set it for low 6-8 hours.

PRO TIP: If your schedule demands it, you can use the High setting for 4-5 hours. For the best texture and flavor, Low is preferred, but High works in a pinch.

Once the time is up, cover the beef with shredded mozzarella cheese and sprinkle with parsley (optional). Place the lid back on and let the cheese melt for about 5 to 10 minutes. Finally, serve warm and enjoy!

NOTE: I prefer mozzarella for this, but you can use provolone, Swiss Gouda, or any other cheese that you would like. Just be sure to shred the cheese yourself and avoid the pre-shredded stuff that comes in a bag because it will melt much better that way.

finished crockpot french onion beef

What Should I Serve This With?

This meal is truly comfort food heaven. You can serve it over white rice, egg noodles, Sour Creamy Mashed Potatoes. For veggies, simple Frozen Roasted Green Beans, Honey Roasted Carrots or a crisp side salad will balance the richness nicely.

What Other Cuts Of Meat Can I Use?

This dish cooks low and slow, so you can use other cuts that become tender with time. Like cubed stew meat, round steak, flat iron steak, etc. Just make sure they’re cut into bite sized chunks so they absorb the sauce and become melt in your mouth good.

Can I Make This Less Salty?

This recipe can definitely be on the salty side, especially because it uses canned soups and seasoning packets. If you’re salt sensitive or watching your sodium intake, I suggest using low or no sodium versions where available and also unsalted butter. You can always add salt later if you’d like.

Can This Be Made In The Oven?

Yes, it absolutely can be! Just place the beef in an oven safe baking dish, combine the soup and seasoning packets, pour it over the meat and cover tightly. Bake at 400 degrees for about 1 hour.

Can I Prep This The Night Before?

Absolutely! You can layer the ingredients in your crockpot insert the night before, cover it, and refrigerate. In the morning, pop the insert into the crockpot, turn it on, and dinner will be ready when you walk in the door.

Pro Tip: If you refrigerate overnight, let the insert sit at room temp for a few minutes before starting to cook.

Storage

Let the beef tips cool, completely and place them in an airtight container. They will last in the fridge for up to three days. This freeze as well too. Place the beef tips in a freezer safe air tight contianer and it will last for up to three months. Just let it thaw in the fridge the night before you want to reheat it.

Crockpot French Onion Beef Tips Recipe

Crockpot French onion beef tips combines tender chunks of beef with onions, savory seasoning mixes, rich French onion soup, melted butter, and gooey mozzarella cheese for the ultimate comfort food.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American

Equipment

  • 6-8 QT Crockpot

Ingredients
  

  • 2-3 Pounds Chuck Roast
  • 2 Tbs Vegetable Oil
  • 1 Large Yellow or White Onion, sliced thin
  • 1 Oz Au Jus Packet- low sodium preferred
  • 1 Oz Beefy Onion Soup Mix- low sodium preferred
  • 1.0 Oz French Onion Soup Mix
  • ½ Stick Unsalted Butter, cut into pats
  • 1 Cup Mozzarella Cheese
  • 1 Tbs Black Pepper
  • 2 Tbs Parsley (optional)

Instructions
 

  • Cut the chuck roast into one to 2 inch pieces and season them with pepper. In a large skillet, add the vegetable oil and brown the chuck roast pieces for one to two minutes on each side.
  • Spray the inside of the crockpot with cooking spray, and place the thinly sliced onions down. Add the cooked chuck roast pieces on top and sprinkle them with the au jus and beefy onion recipe mix packet.
  • Pour over the can of French onion soup and top with unsalted butter. Cover the crockpot and set it for low 6-8 hours.
  • Once the time is up, cover the beef with shredded mozzarella cheese and sprinkle with parsley (optional). Place the lid back on and let the cheese melt for about 5 to 10 minutes. Finally, serve warm and enjoy!
Keyword crockpot french onion beef tips

Other Easy Crockpot Recipes

If you like super easy to make crockpot recipe like this one, you have to try Crockpot Beef And Noodles, Crockpot Chicken And Noodles and Crockpot Beef Stroganoff.

NO BAKE PECAN PIE DIP

by Leave a Comment

This no bake pecan pie dip tastes like the gooey center of a classic pecan pie, whipped into a creamy, scoopable dessert that’s perfect for crackers, cookies, or your holiday dessert table.

From the recipe collection of Tara Ippolito

This no bake pecan pie dip has everything that people love about pecan pie but without any of the hassle. It’s sweet, buttery, and so ridiculously creamy. Trust me, you and your guests will have a hard time stepping away from the bowl. The best part? You can whip this together in no time and it looks like you put in way more effort than you actually did. It’s the kind of easy, crowd pleasing dessert that you’ll be making for every event from here on out.

My version of pecan pie dip is all about big flavor with zero fuss. I balance the sweetness so it’s rich and indulgent without being heavy, and the texture turns out perfectly creamy every single time. The pecans add that warm, buttery crunch that makes it taste like you’ve been in the kitchen all day, even though it comes together in minutes. If you want a no-bake dessert that’s seriously delicious and dependable, this is the one to make!

Ingredients

Here is everything you’ll need to make this delicious dessert dip. You can find the full list of ingredients along with measurements and instructions in the recipe card below.

  • Cream Cheese- Gives the dip its rich, creamy base and keeps the sweetness balanced. It’s what makes the texture thick, smooth, and perfectly scoopable.
  • Powdered Sugar- Adds sweetness to the dip without making it grainy.
  • Cool Whip- Lightens the whole mixture, giving the dip that fluffy, airy texture that makes it so easy to scoop.
  • Brown Sugar- Adds warmth, a hint of molasses, and helps give the dip that classic pie filling flavor.
  • Butter- Helps hold the brown sugar and pecans together and give the dip a rich, smooth favor.
  • Light Corn Syrup- Gives the dip that thick, silky sweetness and helps mimic the texture of traditional pecan pie filling.
  • Chopped Pecans- They bring warmth, nuttiness, and that buttery flavor that balances all the creamy sweetness in the base.
  • Egg- For this dip, the egg helps by enriching the brown sugar mixture and giving it a smoother, silkier texture.
  • Vanilla- Boosts all the warm, sweet flavors in the dip and ties everything together.
  • Salt- Enhances all the ingredient.

How To Make It

Here’s how to make this delicious dip along with some notes from me. You can find the full ingredients list and instructions in the recipe card below.

First, in a large bowl, add the softened cream cheese, cool whip, and powdered sugar. Beat it all together with an electric mixer until smooth and add it to a pie plate. Place it into the fridge while making the topping.

PRO TIP: Make sure that the cream cheese is room temperature so that I can evenly incorporate into the other ingredients and avoid clumping.

NOTE: You can serve this dip in any kind of dish that you would like. I just suggest and really like the pie plate because it goes perfectly with pecan pie theme.

Next, in a medium saucepan, add the brown sugar, butter, corn syrup, pecans, vanilla, egg, and salt. Turn the heat up to medium high and bring it to gentle boil, stirring continuously. Cook for 1 minute while stirring constantly. Remove the sauce pan from the heat and it cool for 5-10 minutes

NOTE: Make sure not to over cook the topping or it will become too hard.

PRO TIP: Letting the topping cool will allow it to thicken slightly and prevent it from melting the creamy base at the bottom.

Finally, pour the pecan topping on top of the cream cheese mixture, serve with graham crackers and enjoy!

NOTE: This dip can be served immediately or popped in the fridge until you’re ready to serve it.

Can I Make This Dip in Ahead Of Time?

Yes, you absolutely can This dip actually gets better as it chills. Make it up to 24 hours in advance and store it covered in the refrigerator.

What Can I Serve With This?

You can serve this with apple slices, pretzel crisps or graham crackers. Vanilla wafers, ginger snaps (for a little spice) work well, too. Just choose something that will hold up under the thickness of the dip.

Storage

Place it into an air tight storage container. It will last in the fridge for 3-4 days. I don't recommend freezing this one. Dairy based dips tend to separate once thawed, and the pecans can get soft instead of staying crunchy.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid. They're air tight, freezer safe and dishwasher safe, too.
  • 10” Porcelain Pie Plate- Non stick round pie dish. Its microwavable, dishwasher and oven safe.
  • Caraway Saucpan- The best cookware of all time. Its non toxic, oven safe and compatible with all stove tops.

No Bake Pecan Pie Dip Recipe

This no bake pecan pie dip tastes like the gooey center of a classic pecan pie, whipped into a creamy, scoopable dessert that’s perfect for crackers, cookies, or your holiday dessert table.
No ratings yet
Print Recipe Pin Recipe
Prep Time 13 minutes
Total Time 20 minutes
Course Dessert
Cuisine American

Equipment

  • Pie Plate

Ingredients
  

  • 8 Oz Cream Cheese, softened
  • 1 Cup Powdered Sugar
  • 4 Oz Cool Whip
  • ½ Cup Brown Sugar
  • ⅓ Cup Light Corn Syrup
  • 3 Tbs Butter, cut into pats
  • 1 Cup Chopped Pecans
  • 1 Egg
  • ½ Tbs Vanilla Extract
  • 1 Pinch Salt

Instructions
 

  • In a large bowl, add the softened cream cheese, cool whip, and powdered sugar. Beat it all together with an electric mixer until smooth and add it to a pie plate. Place it into the fridge while making the topping.
  • In a medium saucepan, add the brown sugar, butter, corn syrup, pecans, vanilla, egg, and salt. Turn the heat up to medium high and bring it to gentle boil, stirring continuously. Cook for 1 minute while stirring constantly. Remove the sauce pan from the heat and it cool for 5-10 minutes
  • Pour the pecan topping on top of the cream cheese mixture, serve with graham crackers and enjoy!
Keyword No Bake Pecan Pie Dip

Other Easy Dessert Dips

If you like super easy to make dessert dips like this one, you have to try this Cherry Cheesecake Dip, Homemade Apple Pie Dip and Caramel Apple Dip.

CHEESY BAKED ARTICHOKE HEARTS WITH BREADCRUMBS

by 11 Comments

Cheesy baked artichoke hearts with breadcrumbs is an irresistibly delicious side dish made with quartered artichokes tossed in seasoned breadcrumbs, Parmesan cheese, olive oil and just a few other simple ingredients then baked with provolone cheese until golden and bubbly.

From the recipe collection of Tara Ippolito

cheesy baked artichoke hearts with breadcrumbs

These cheesy baked artichoke hearts with breadcrumbs are one of those effortless crowd pleasing recipes that works for everything occasion. Serve it for the holidays, Sunday dinners, or any night you just want something warm and comforting. It comes together with simple pantry staples and is super easy to make, too.

When I saw Leah’s Cucina post of this recipe come across my instagram, I ran to the store to get the ingredients. It was like one big unstuffed artichoke and I just had to try it. My house smelt incredible while it was cooking and I almost couldn’t stop eating it. This recipe is an absolute must try!

Ingredients

Here’s what you’ll need to make this delicious side dish. You can find the full ingredients list along with measurements in the recipe card below.

  • Quartered Artichokes- These the heart of the dish. They’re tender, briny, and ready to soak up every bit of garlic, olive oil, and cheesy breadcrumb flavor. I used the Cento brand.
  • Seasoned Breadcrumbs- Helps to soak up the olive oil, parmesan, and garlic for maximum flavor. I love the brand 4C but any seasoned breadcrumbs will do.
  • Olive Oil- Brings moisture to the dish and allows those breadcrumbs to toast up nicely. I love the brand Graza because it’s perfect for drizzling on top.
  • Parmesan Cheese- Brings a salty, nutty richness that sharpens the flavor of the whole dish.
  • Garlic- Jarred, minced or pressed.
    Adds warmth, depth, and that classic savory flavor.
  • Provolone Cheese- Melts into a rich, gooey layer that adds smoky flavor and helps bind all the artichokes and breadcrumbs together.
  • Lemon Zest- Adds a bright, fresh pop of citrusy flavor.
  • Salt- Enhances the flavors of all the ingredients.
  • Black Pepper- Cuts the richness of the ingredients.
  • Fresh Parsley- An optional garnish that brings a

How To Make It

Here’s how to make these baked artichoke hearts along with some personal notes from me. You can find the full ingredients list and instructions in the recipe card below.

Preheat the oven to 375°

First, strain the artichokes and place them into a large bowl. Add the seasoned breadcrumbs, Parmesan cheese, parsley, garlic, lemon zest and olive oil. Season with salt and pepper and stir everything together until it’s evenly combined.

PRO TIP: Powdered parmesan cheese is absolutely ok to use here but use freshly grated parmesan for deeper flavor and gooeyer cheese.

Now, add half of the artichoke mixture to a 8 x 8” baking dish. Cover the mixture with sliced provolone cheese.

NOTE: No need to grease the pan. There is enough oil in the dish to keep it from sticking.

Then, add the rest of the artichoke mixture and sprinkle with a little more Parmesan cheese. Drizzle with olive oil and rip one slice of provolone cheese and spread the pieces out evenly on top.

NOTE: The drizzle of olive oil will get the top nice and golden brown.

Finally, place it into the center rack of the oven for 30-35 minutes or until the sides are hot and bubbly and the cheese is melted. Let it rest, serve warm and enjoy!

NOTE: Placing the baking dish into the center rack of the oven will allow the heat to evenly distribute and cook the casserole evenly.

PRO TIP: Let the casserole rest for 5 minutes before serving to let it firm up and set.

What Can I Serve This With?

This is one of those awesome side dishes that can be served for just about anything from a holiday to a casual dinner at home. So, put this along side a Baked Holiday Ham, Roasted Turkey or an Old Fashioned Meatloaf.

Can I Use Frozen Artichokes?

Yes, you can absolutely use frozen artichokes for this recipe. No need to even thaw them before hand. If using frozen artichoke hearts, add the juice of the lemon along with the zest.

What Kind Of Cheese Can I Use?

I used provolone here but mozzarella, fontina or even Gouda would be all be great choices.

Can I Make This Ahead Of Time?

Yes, you can absolutely make this ahead of time. Set the whole casserole up, cover it and pop it in the fridge. Take it out and place it on the counter about 30 minutes before putting it into the oven to cook.

Storage

Let it cool completely and place it into an air tight container. It will last in the refrigerator for up to 3 days.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid. They're air tight, freezer safe and dishwasher safe, too.
  • Garlic Press- Rust proof and dishwasher safe with a larger bowl for larger garlic cloves.
  • Glass Mixing Bowls- Comes with lids and perfect for meal prepping and storage.

Cheesy Baked Artichoke Hearts With Breadcrumbs Recipe

Cheesy baked artichoke hearts with breadcrumbs is an irresistibly delicious side dish made with quartered artichokes tossed in seasoned breadcrumbs, Parmesan cheese, olive oil and just a few other simple ingredients then baked with provolone cheese until golden and bubbly.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American, Italian

Equipment

  • 8 x 8' Baking Dish

Ingredients
  

  • 2 (14 Oz) Cans Artichokes, quartered
  • ½ Cup Seasoned Breadcrumbs
  • ¾ Cup Parmesan Cheese
  • 1 Lemon, zested
  • ½ Cup Olive Oil (plus 1 Tbs to drizzle on top)
  • 3 Tbs Garlic, minced
  • Salt and Pepper to taste
  • 5 Slices Provolone Cheese
  • ¼ Cup Fresh Parsley, chopped

Instructions
 

  • Preheat the oven to 375°
  • Strain the artichokes and place them into a large bowl. Add the seasoned breadcrumbs, ½ cup Parmesan cheese, parsley, garlic lemon zest and olive oil. Season with salt and pepper and stir everything together until it’s evenly combined.
  • Add half of the artichoke mixture to a 8 x 8” baking dish. Cover the mixture with 4 slices of provolone cheese.
  • Add the rest of the artichoke mixture and sprinkle with ¼ Cup Parmesan cheese. Rip one slice of provolone cheese and spread the pieces out evenly on top.
  • Place it into the center rack of the oven for 30-35 minutes or until the sides are hot and bubbly and the cheese is melted. Let it rest for 5 minutes serve warm and enjoy!
Keyword Cheesy baked artichoke hearts with breadcrumbs

Other Easy Side Dishes

If you like super easy to make side dishes like this one, you’ll love these Honey Roasted Carrots, Garlic Parmesan Corn On The Cob and Mashed Sweet Potatoes.

CREAMY CHICKEN CRESCENT ROLL CASSEROLE

by Leave a Comment

Creamy chicken crescent roll casserole is made with tender rotisserie chicken and melty cheddar cheese wrapped in buttery crescent dough and baked in a rich cheese sauce.

From the recipe collection of Tara Ippolito

This recipe is the definition of comfort food. It takes simple ingredients everyone loves and turns them into something warm, bubbly, and irresistible. The rotisserie chicken keeps it super convenient, the crescent rolls get nice and golden and that creamy cheese sauce on top makes the whole dish feel super indulgent. It’s one of those dinners that looks impressive, tastes amazing, and always disappears fast. Nobody can resist a cheesy, chicken-stuffed crescent roll at my house.

If you want a cozy weeknight dinner that always hits the spot, this is it! It’s super simple to put together with rotisserie chicken, melty cheese, and buttery crescent roll dough. Everyone at my house always go crazy for this! I’m willing to bed that if you give this one a try, you’ll end up making on repeat because it’s just that good.

Ingredients

Here are all the ingredients that you’ll need to make this delicious dinner. You can find the measurement and full instructions on the recipe card below.

  • Crescent Roll Dough- Bring a soft, buttery, golden crust that wraps around the fulling.
  • Rotisserie Chicken- Adds tender, flavorful meat with zero prep, making the casserole hearty and super convenient to put together.
  • Cheddar Cheese- Melts into the chicken and cheese sauce and brings lots of oeey gooey goodness.
  • Cream Of Chicken Soup- Adds a creamy, savory base that makes the sauce rich, smooth, and full of chicken flavor.
  • Milk- Thins out the cream of chicken soup and creates a delicious sauce.
  • Salt- Enhances the flavors of all the ingredients.
  • Pepper- Cuts the richness of the sauce.
  • Garlic Powder- Adds the perfect amount of garlicy flavor to the sauce.
  • Parsley- An optional garnish that brings a little pop of color to the fin

How To Make It

Here are the steps you’ll need to take to make this delicious creamy chicken crescent roll casserole along with some personal notes from me. You can find the ingredients and instructions in the recipe card below.

Preheat the oven to 350°.

First, in a large bowl, stir the shredded rotisserie chicken and cheddar cheese together. Roll out the crescent rolls, and evenly distribute the filling into the largest end of each triangle. Roll the crescent rolls up and place them into a greased baking dish.

PRO TIP- Be sure to shred the cheese yourself using a good cheese grater and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

chicken and cheese stuffed crescent rolls in baking dish

Then, in a medium sized sauce pan, whisk together the milk and cream of chicken soup until smooth. Season the sauce with salt, pepper and garlic powder. Stir in about ½ cup of cheese until it’s melted into the sauce. Pour the sauce over the crescent rolls.

NOTE: Some people find “cream of” soups very salty. If you’re sensitive to salt, or watching your intake, leave the salt out here or use low sodium soup.

chicken and cheese stuffed crescent rolls with cheese sauce on top

Now, place the baking dish, uncovered, into the center rack of the oven for about 30 minutes or until the sides are hot and bubbly and the top is golden brown. Finally, let the casserole rest, garnish with parsley (optional) and enjoy!

PRO TIP: Place the baking dish in the center rack of the oven. This will let the heat surround the casserole and ensure that it cooks evenly.

PRO TIP: Letting the casserole sit for about 5–10 minutes before serving helps the cheese sauce thicken, keeps the filling from spilling out, and makes the crescent rolls easier to slice and serve without falling apart.

creamy chicken crescent rolls finished cooking

What Kind Of Cheese Can I Use For This Recipe?

The choice is yours! Cheddar, Monterey Jack, or a blend of both would melt beautifully. You can also use mozzarella for a stretchier, milder flavor.

Can I Make this Ahead Of Time?

Yes, you can definitely make this ahead of time. Just assemble the rolls, cover, and refrigerate for up to 24 hours. Add the sauce right before baking so the dough doesn’t get soggy.

What Can I Serve This With?

Keep the sides simple with a side salad, Frozen Roasted Green Beans or some Garlic Parmesan Roasted Broccoli. They will cut the richness of the meal nicely.

Storage

Let the casserole cool down and place it into an air tight container. It will last in the fridge for up to 3 days. This freezes well, too! Just place it into a freezer safe air tight container and it will last for up to 3 months.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Caraway Saucepan- The absolute best cookware. It’s non stick, non toxic and comes with a lid.
  • Storage Containers- These are my favorite from Rubbermaid. They're air tight, freezer safe and dishwasher safe, too.
  • XL Cheese Grater- Stainless steel, dishwasher safe and perfect for grating cheese for recipes like this.
creamy chicken crescent roll casserole

Creamy Chicken Crescent Roll Casserole Recipe

Creamy chicken crescent roll casserole is made with tender rotisserie chicken and melty cheddar cheese wrapped in buttery crescent dough and baked in a rich cheese sauce.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 2 Cans Crescent Rolls
  • 2 Cups Rotisserie Chicken, shredded
  • 1.5 Cups Cheddar Cheese, hand shredded
  • 10.5 Oz Cream Of Chicken Soup
  • 1.5 Cups Milk
  • Salt and Pepper, to taste
  • 1 teaspoon Garlic Powder
  • 1 Tbs Parsley, for garnish (optional)

Instructions
 

  • Preheat the oven to 350°.
  • In a large bowl, stir the shredded rotisserie chicken and 1 Cup of the cheddar cheese together. Roll out the crescent rolls, and evenly distribute the filling into the largest end of each triangle. Roll the crescent rolls up and place them into a greased baking dish.
  • In a medium sized sauce pan, whisk together the milk and cream of chicken soup until smooth. Season the sauce with salt, pepper and garlic powder. Stir in about ½ cup of cheese until it’s melted into the sauce. Pour the sauce over the crescent rolls.
  • Place the baking dish, uncovered, into the center rack of the oven for about 30 minutes or until the sides are hot and bubbly and the top is golden brown. Finally, let the casserole rest, garnish with parsley (optional) and enjoy!
Keyword creamy chicken crescent roll casserole

Other Easy Dinner Ideas

If you like super easy to make dinners using shredded rotisserie chicken like this one, you have to try these Chicken Bacon Ranch Quesadillas, Chicken Pot Pie Pasta and Chicken And Stuffing Casserole.

EASY BOURSIN BRUSCHETTA DIP

by Leave a Comment

Easy Boursin Bruschetta Dip is loaded with juicy seasoned tomatoes, fresh basil, garlic, and sweet balsamic glaze for an appetizer everyone will love.

From the recipe collection of Tara Ippolito

This easy Boursin bruschetta dip is one of those appetizers that disappears the second you put it down. It was a viral recipe on Tik Tok that once I saw, I just had to try. It was even better than I expected! It’s bright, it’s bold, it’s effortless, and everyone swears you spent way more time on it than you actually did. This recipe is perfect for a summer BBQ, as a holiday appetizer or just an easy to make snack at home.

If you want an appetizer that looks gorgeous on the table, this bruschetta dip is it. The juicy fresh tomatoes, the garlic, the basil, the balsamic glaze — all of it is even better when it’s piled on top of a creamy layer of flavorful Boursin cheese. It’s bright, fresh and super easy to make, too. You have to give this one a try because I know you’ll love it.

Ingredients

Here are the ingredients that you’ll need to make this delicious dip. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Tomatoes- Fresh, juicy tomatoes are the heart of this dip. They bring a refreshing burst of acidity that balances the creamy Boursin cheese layer.
  • Fresh Basil- Adds a fresh, bright pop of color and classic Italian flavor.
  • Fresh Garlic- Brings a bold, savory kick. Fresh garlic is best here. Using a Garlic Press makes it a breeze.
  • Olive Oil- Adds richness and helps the flavors to blend together. Use a good quality olive oil like Graza.
  • Balsamic Glaze- Brings a sweet, tangy pop that brightens the tomatoes and balances the cheese.
  • Salt- Enhances the flavors of the other ingredients.
  • Pepper- Adds a subtle heat that sharpens the flavors and keeps the dip from tasting flat.
  • Boursin Cheese Garlic & Herb- Creamy, rich and full of herb flavor. Its sold at most grocery stores but you can find it HERE also.

How To Make It

Here’s the step by step directions on how to make this dip along with some personal notes from me. You can find the full ingredients list along with instructions in the recipe card below.

First, wash and dry the tomatoes, remove the seeds and dice them into uniform, small pieces. Add them to a large bowl.

PRO TIP: Removing the seeds will help keep the dip from getting too watery. You can also pat them dry on a paper towel to remove even more moisture.

Now, add the minced garlic, shredded basil, olive oil and balsamic glaze. Season with salt, pepper and stir everything together until it’s evenly combined.

NOTE: You could add a little bit of minced onion here, too, if you’d like.

Then, in a pie plate, add the Boursin Cheese and smooth it out so that it’s flat and even. Then, spread the tomato bruschetta on top. Serve immediately with Bagel Chips and enjoy!

NOTE: A pie plate is perfect for this because the dish is large and shallow.

Can I Use Balsamic Vinegar Instead of Balsamic Glaze?

Yes, you can use balsamic vinegar, but it won’t be as thick or sweet as balsamic glaze. If you want that same syrupy finish, simmer balsamic vinegar in a small pan for 5–10 minutes or until it reduces and thickens. It gives you the same result without needing a store bought glaze.

What’s The Best Boursin Flavor To Use?

I prefer the Garlic & Fine Herbs and that’s what I used here but Shallot & Chive adds a nice mild onion flavor.

Can I Make This Ahead Of Time?

You can, but make the tomato bruschetta ahead then mix them s in right before serving so the dip doesn’t get watery in the fridge.

What Kind Of Tomatoes Are Best For Bruschetta?

Lots of tomatoes are great choices for this dip like Roma, cherry, or grape. They’re firmer, sweeter, and naturally less watery, so they hold up beautifully in a dip.

What Should I Serve With This Dip?

You can serve this dip with roasted baguette slices, crostini, pita chips, crackers, or even cucumber rounds work great here. My favorite choice here is Bagel Chips.

Storage

The storage of this dip can get a little tricky because the tomatoes will keep releasing water. You can put the dip into an air tight container and into for fridge for 24 hours. Just try strain out the excess water before serving. Truth be told, you ideally want to serve the dip and enjoy it right then and there for best results.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

bruchetta dip

Easy Boursin Bruschetta Dip Recipe

Easy Boursin Bruschetta Dip is loaded with juicy seasoned tomatoes, fresh basil, garlic, and sweet balsamic glaze for an appetizer everyone will love.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine American, Italian

Equipment

  • Pie Plate

Ingredients
  

  • 5 Medium Tomatoes
  • 3 Cloves Garlic, minced
  • ¼ Cup Fresh Basil, shredded
  • Salt and Pepper, to taste
  • 2 Tbs Olive Oil
  • 2 Tbs Balsamic Glaze
  • 2 (5.3) Oz Containers Boursin Cheese Garlic And Herb

Instructions
 

  • Wash and dry the tomatoes, remove the seeds and dice them into uniform, small pieces. Add them to a large bowl. Now, add the minced garlic, shredded basil, olive oil and balsamic glaze. Season with salt, pepper and stir everything together until it’s evenly combined.
  • In a pie plate, add the Boursin Cheese and smooth it out so that it’s flat and even. Then, spread the tomato bruschetta on top. Serve immediately with Bagel Chips and enjoy!
Keyword easy boursin dip

Other Easy Party Dip Recipes

If you like super easy to make party dips that are served cold like this one, you’ve got to try this Classic Knorr Spinach Dip, Green Olive Dip and the Viral Boat Dip.

MASHED SWEET POTATOES

by Leave a Comment

Mashed sweet potatoes with milk, maple syrup, butter and garnished with thyme come out rich, silky, and naturally sweet every time.

From the recipe collection of Tara Ippolito

Mashed sweet potatoes are one of those side dishes that always hits the spot. Whether they're served for a full blown holiday like Christmas or Thanksgiving or a random Tuesday night dinner. They're creamy, cozy, a little sweet, and they pair with literally anything you put on the table. Plus, they're super easy to make but look and feel fancy.

If you want a side dish that's ridiculously easy to make but tastes like you spent all day on it, this is the one. These mashed sweet potatoes come out velvety, buttery, and perfectly sweet without being over the top.They brighten up any holiday spread, but they're simple enough to whip up on a weeknight, too. It's one of those recipes everyone goes back for seconds of.
Inis one is a guaranteed keeper.

Ingredients

Here are all the ingredients that you'll need to make this delicious side dish. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Sweet Potatoes- The star of the show! They're naturally sweet and creamy.
    Choose sweet potatoes that feel firm and heavy.
  • Milk- Helps to loosen the mashed potatoes and makes it silky, smooth, and creamy without weighing it down, giving you that perfect scoopable texture.
  • Unsalted Butter- Adds richness and melts right into the sweet potatoes, making every bite extra rich and smooth.
  • Maple Syrup-Adds a warm, natural sweetness that deepens the flavor without overpowering it.
  • Fresh Thyme- Adds a bright, earthy pop of color.

How To Make It

Heres how to make these delicious sweet potatoes along with some personal notes form me. You can find the full ingredients list along with instructions in the recipe card below.

First, peel and cut the sweet potatoes into 1-2" pieces. Place them into a large pot and add water until they are covered by about 2".

Add 1 Tbs of salt and bring the water to a boil. Let the sweet potatoes cook for about 15-20 minutes or until they are fork tender.

NOTE: Cut the sweet potatoes into the same size pieces so that they cook evenly and are all ready at the same time.

Now, strain the sweet potatoes into a colander and place the pot back onto the burner that was just being used. Add the butter and milk and pour the strained sweet potatoes on top.

Then, season them with salt and paper and add with maple syrup. Mash the potatoes until you reach a consistency that you like.

NOTE: For a more rustic looking mashed potato, use a traditional masher and stop when there are still some small pieces left. For a smoother consistency, use a hand mixer.

PRO TIP: Cut the butter into pats so it can melt into the warm sweet potatoes.

Finally, add the mashed sweet potatoes to a serving bowl, top with two small pats of butter, a little drizzle of maple syrup and sprinkle of fresh thyme. Enjoy!

mashed sweet potatoes

What To Serve This With

This is one of those amazing side dishes that can be served with anything from an important holiday or for a casual dinner at home. So, serve it alongside your holiday favorites like Baked Spiral Ham and Roasted Turkey or some Crockpot Roasted Chicken on a busy weeknight.

How Do I Keep My Mashed Potatoes From Getting Stringy?

Sweet potatoes can get fibrous so, use fresh, firm sweet potatoes and mash them while they're still hot to get a creamy, silky consistency.

How Can I Add Extra Flavor?

To add some extra flavor to these sweet potatoes, try a little cinnamon, nutmeg, vanilla, maple syrup, browned butter, or fresh herbs.

Can I Used Canned Sweet Potatoes?

Yes, you can use canned sweet potatoes. Just rinse them first and know they'll be softer and sweeter.

Can This Be Made Ahead Of Time?

Yes, this side dishes can be made up to 2 days ahead of time. Just reheat them with a splash of butter to soften them up a bit.

Storage

Let them cool completely and place them into an air tight container. They will last in the fridge for up to 3 days.

This recipe freezes well, too. Just place them into an air tight freezer safe container. They will last in for up to 3 months.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid. They're air tight, freezer safe and dishwasher safe, too.
  • Caraway Pot- The absolute best cookware out there. Non stick with ceramic coating. Oven safe and free from forever chemicals.
  • Potato Peeler- From Oxo- has twin blades and makes peeling these potatoes a breeze.

Mashed Sweet Potatoes Recipe

Mashed sweet potatoes with milk, maple syrup, butter and garnished with thyme come out rich, silky, and naturally sweet every time.
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Prep Time 10 minutes
Cook Time 30 minutes
45 minutes
Course Side Dish
Cuisine American

Ingredients
  

  • 3 Pounds Sweet Potatoes
  • 6 Tbs Unsalted Butter, cut into pats
  • ¼ Cup Milk
  • ¼ Cup Maple Syrup (plus some to drizzle on top.
  • 1 Tbs Fresh Thyme

Instructions
 

  • Peel and cut the sweet potatoes into 1-2" pieces. Place them into a large pot and add water until they are covered by about 2".
  • Add 1 Tbs of salt and bring the water to a boil. Let the sweet potatoes cook for about 15-20 minutes or until they are fork tender.
  • Strain the sweet potatoes into a colander and place the pot back onto the burner that was just being used. Add 4 pats of butter and milk and pour the strained sweet potatoes on top.
  • Season them with salt and paper and add with maple syrup. Mash the potatoes until you reach a consistency that you like.
  • Finally, add the mashed sweet potatoes to a serving bowl, top with two small pats of butter, a little drizzle of maple syrup and sprinkle of fresh thyme. Enjoy!
Keyword mashed sweet potatoes

Other Easy Potato Recipes

If you like super easy to make potato side dish recipes like this one, you have to try these Sour Cream Mashed Potatoes, Mini Loaded Baked Potatoes and Sweet Potato Casserole.

10 Must Make Thanksgiving Appetizers and Side Dishes

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These are my 10 must-make Thanksgiving appetizers and sides that my family requests year after year. Thanksgiving is about more than just the turkey. It’s the warm comfort of a meal that brings everyone together. If you're looking for the dishes that always get devoured, you're in the right place. From mashed sweet potatoes to creamy mac and cheese, there's something here for every kind of cook and every appetite. Let’s dive in and make this Thanksgiving the easiest and most delicious one yet!

1. Cheesy Baked Artichoke Hearts With Breadcrumbs

Cheesy baked artichoke hearts with breadcrumbs is an irresistibly delicious side dish made with quartered artichokes tossed in seasoned breadcrumbs, Parmesan cheese, olive oil and just a few other simple ingredients then baked with provolone cheese until golden and bubbly.

Get the recipe: https://aldentediva.com/cheesy-baked-artichoke-hearts-with-breadcrumbs/

2. Mashed Sweet Potatoes

Mashed sweet potatoes with milk, maple syrup, butter and garnished with thyme come out rich, silky, and naturally sweet every time.

Get the recipe: https://aldentediva.com/mashed-sweet-potatoes/

3. Cornbread Stuffing (With Store-Bought Cornbread)

This cornbread stuffing with store bought stuffing is the perfect shortcut side dish that delivers all the cozy, homemade flavor without the extra work. 

Get the recipe: https://aldentediva.com/easy-cornbread-stuffing-with-store-bought-stuffing

4. Cheesy Hashbrown Casserole

Cheesy hash brown potatoes are the ultimate comfort side dish. They’re creamy, golden, and loaded with gooey melted cheese in every bite.

Get the recipe: https://aldentediva.com/cheesy-hashbrown-casseole

5. Honey Roasted Carrots

These honey roasted carrots are a delicious and easy to make side dish that your family is sure to love.

Get the recipe: https://aldentediva.com/honey-rosted-carrots

6. Broccoli Stuffing Casserole

Broccoli stuffing casserole is a cozy and savory side dish made with frozen broccoli, buttery stuffing mix and a few other simple ingredients baked together for a side dish the whole family will love.

Get the recipe: https://aldentediva.com/broccoli-and-stuffing-casserole/

7. Butternut Squash Macaroni and Cheese

Creamy, cozy, and slightly sweet, this butternut squash macaroni and cheese blends velvety cheese sauce with roasted squash for a comforting twist on a classic favorite.

Get the recipe: https://aldentediva.com/butternut-squash-macaroni-and-cheese/

8. Warm Pepper Jelly Dip

Warm pepper jelly dip is a delicious, crowd pleasing appetizer made by combining a blend of cheese and bacon bits baked and covered in sweet and spicy pepper jelly.

Get the recipe: https://aldentediva.com/warm-pepper-jelly-dip

9. Classic Knorr Spinach Dip

Classic Knorr spinach dip is made with a dry vegetable soup packet, mayonnaise, sour cream, and a couple other simple ingredients for the ultimate crowd pleasing appetizer.

Get the recipe: https://aldentediva.com/knorr-spinach-dip

10. Holiday Cranberry Dip

Holiday cranberry dip is the perfect party appetizer made with cream cheese, sour cream, whole cranberry sauce and chopped pecans.

Get the recipe: https://aldentediva.com/holiday-cranberry-dip

Want more Thanksgiving recipes?

Browse the full collection here: https://aldentediva.com/category/recipes/holiday/thanksgiving/

ZESTY ITALIAN CHICKEN THIGHS

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These zesty chicken thighs are made with just dry Zesty Italian dressing, brown sugar and chicken thighs for an easy meal the whole family will love.

Zesty Italian Chicken Thighs

From the recipe collection of Tara Ippolito

When it comes to quick, easy, and delicious dinner recipes, this zesty Italian chicken is at the top of the list.

I can’t stress enough how easy this is to put together. All you need are a dry zesty Italian dressing packet, some brown sugar, and boneless, skinless chicken thighs.

You can even mix everything together in the same baking dish and cut down on the dishes for clean up.

The flavor the you get from the Italian dressing packet mixed with the brown sugar is incredible! It's both sweet and zesty at the same time. Its the perfect busy weekday dinner.

We usually serve this with a side of Sour Cream Mashed Potatoes and Garlic And Parmesan Roasted Broccoli but any sides will do. It's so nice to be able to throw a dinner together that the whole family loves and is so easy to put together.

I hope you give this recipe a try. If you do, I know you'll love it just as much as my family and I do.

Fast. Simple. Delicious

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.


Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Zesty Italian Chicken Thighs Variations

I like this recipe for chicken thighs made just the way it is but here are some ways to change it up if you'd like to .

dry Italian dressing packets
  • Dry Italian Dressing- I love the Zesty Italian Dressing for this but the garlic and herb or original Italian favors would both be great options.
  • Chicken- Chicken thighs are the best for this recipe because they hold moisture and stay moist in the oven. If you'd like to use chicken breast or drumsticks, you can just adjust the cooking time if needed.

Other Easy Chicken Dinners

If you like super easy to make chicken recipes like this one, here are some others that I know you'll love, too.

Zesty Italian Chicken Thighs Ingredients

  • Dry Zesty Italian Dressing
  • Brown Sugar
  • Chicken Thighs
  • Parsley For Garnish (optional)

Instructions

Preheat the oven to 350.

First, add the chicken thighs into a baking dish. Feel free to trim the fat if you want.

Now, add the Zesty Italian Dressing.

Next, add the brown sugar.

Then, mix everything together until it’s evenly coated onto the chicken thighs.

Now, place it into the center rack of the oven for 30 minutes

Then, take the chicken out of the oven and baste it in all the juice that it made when cooking.

Now, place it back in the oven for another 30 minutes.

Finally, serve the chicken warm with some sauce spooned over it and parsley for garnish (optional) and enjoy!

Zesty Italian Chicken Thighs

These zesty chicken thighs are made with just dry Zesty Italian dressing, brown sugar and chicken thighs for an easy meal the whole family will love.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Ingredients
  

  • .06 Oz Dry Zesty Italian Dressing Packet
  • 3 Pounds Boneless Skinless Chicken Thighs
  • ½ Cup Brown Sugar

Instructions
 

  • Preheat the oven to 350 degrees
  • First, add the chicken thighs to a 9 x 13 inch baking dish
  • Now add the Italian dressing packet and the brown sugar. Mix everything together until the chicken is evenly coated
  • Bake uncovered for 30 minutes
  • Baste the chicken in all the juice that it produced
  • Bake for another 30 minutes
  • Finally, garnish with some chopped parsley (optional) and enjoy!

Video

Keyword 3 ingredient dinner, chicken thighs recipe, zesty italian chicken thighs

WHITE CHICKEN ENCHILADAS

by 68 Comments

Creamy, cheesy and packed with flavorful, shredded chicken, these white chicken enchiladas are a coy twist on a Mexican classic that the whole family will love.

From the recipe collection of Tara Ippolito

White chicken enchiladas are the ultimate Tex Mex comfort food. They're creamy, cheesy, and full of flavor in every bite. The tender chicken wrapped in soft tortillas and smothered in a rich white sauce is pure cozy perfection. They just so happen to be simple to put together and perfect for a busy weekday dinner. These have been a family favorite of ours for years and once you try them, you'll know why.

This is truly one of my favorite comfort food recipe. They're creamy, cheesy, and loaded with delicious Tex Mex flavors. Its like a warm hug in dinner form. I've made a lot of enchiladas in my day, but this recipe is the one! It's super easy to make and everyone goes crazy for it. Even my two little boys who are generally picky eaters. Give this one a try the next time you're in the mood for something a little unique and special.

Ingredients

Here is everything that you'll need to make these delicious white chicken enchiladas. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Flour Tortillas- Medium sized tortillas are the foundation of the meal by holding all that delicious filling ingredients together.
  • Rotisserie Chicken-Shredded rotisserie chicken makes this recipe super easy to put together and adds lots of delicious proteins.
  • Monterey Jack Cheese- Melts and binds everything together.
  • Cream Cheese- Let to cream cheese come to room temperature so it easily incorporate into the other ingredients.
  • Taco Seasoning-Gives this dish its delicious kick of Tex Mex flavor.
  • Green Chilies- Adds just the rick amount of heat without being too spicy.
  • Butter- Adds richness to the sauce.
  • Flour- Thickens the sauce to the perfect consistency.
  • Sour Cream- Gives the sauce a cool, creamy richness.
  • Chicken Stock- Adds moisture and enhances the chicken flavor.
  • Salt- Enhances all of the ingredients
  • Pepper- Cuts the richness of the dish.
  • Dried Parsley- An optional garnish that gives the finished dish just a little pop of color.

How To Make It

Here are the steps you'll need to take to make these delicious enchiladas. You can find the full list of ingredients along instructions on the recipe card below.

Preheat the oven to 350 degrees.

First, in a large bowl, add the chicken, half the Monterey Jack cheese, cream cheese, chilies, and half of the taco seasoning packet. Mix everything together until it's evenly combined. Evenly distribute the filling in the center of each tortilla. Roll them up and place them seam side down in a greased 9”x13” baking dish.

NOTE: The size of the tortillas that you purchase will determine how many that you'll need.

PRO TIP: Make sure to grease the bottom of the dish with a little cooking spray. Its an important step that will prevent the tortillas from sticking to the baking dish.

Next, melt the butter in a medium sized skillet over medium-high heat. Add the flour and taco seasoning packet and whisk them together for about 3 minutes. Whisk in the chicken stock. Then, reduce the heat to medium low and stir in the rest of the shredded cheese and sour cream until the cheese is melted and the sauce is smooth. Season the sauce with a little salt and pepper (if needed) and pour it evenly over the enchiladas.

PRO TIP: Be sure to shred the monterey jack cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Add dried parsley (optional). Place the baking dish onto the center rack of the oven for about 25 minutes or until hot and bubbly. Let the enchiladas rest for about 5 minutes. Serve warm and enjoy!

PRO TIP: Letting the enchiladas rest for a few minutes before serving will let the sauce thicken up a little bit to the perfect consistency.

What Can I Serve These With?

You really don't need to fuss with sides with this dish. It can be served as a whole meal on its own. A salad or some plain or Cheesy Taco Rice would all be great options.

Can I Use Corn Tortillas?

Yes, you absolutely can use corn tortillas instead of flour for this recipe. I happen to prefer flour but some people dislike that they tend to get gummy when baked in the sauce. The corn tortillas will hold their form nicely.

Storage

Let the enchiladas cool completely and place them into an air tight storage container. They will last in the fridge for up to three days.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • XL Cheese Grater- Stainless Steel, dishwasher safe and perfect for shredding the cheese you'll need for this recipe.

White Chicken Enchiladas Recipe

Creamy, cheesy and packed with flavorful, shredded chicken, these white chicken enchiladas are a coy twist on a Mexican classic that the whole family will love.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
42 minutes
Course Main Course
Cuisine American, Mexican

Ingredients
  

  • 1 Rotisserie Chicken, shredded
  • 1 Oz Taco Seasoning Packet, divided
  • 6-8 Medium Four Tortillas
  • 4 Oz Cream Cheese, softened
  • 2 Cups Monterey Jack Cheese, hand shredded shredded (divided)
  • 3 Tbs Butter
  • 3 Tbs Flour
  • 2 Cups Chicken Broth
  • ¾ Cup Sour Cream
  • 4 Oz can Diced Chilies

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, mix together the shredded chicken, half of the monterey Jack cheese, cream cheese, chilies, and half of the taco seasoning packet.
  • Evenly distribute the filling into the center of each tortilla. Roll them up and place them seam side down into a greased 9”x13” baking dish.
  • In a medium sized skillet, melt the butter over medium-high heat. Add the flour and the rest of the taco seasoning packet. Whisk it into the butter for about 3 minutes.
  • Slowly whisk in the chicken stock and stir in the rest of the shredded monterey jack cheese and sour cream. Reduce the heat to medium-low and continue cooking until the cheese is melted and the sauce is smooth.
  • Now season the sauce with a little salt and pepper (if needed) and pour it evenly over the enchiladas. Sprinkle the top with a little dried parsely (opotional).
  • Place them in the center rack of the oven for about 25 minutes or until hot and bubbly. Let them rest for 5 minutes, serve warm and enjoy!
Keyword white chicken enchiada

Other Easy Tex Mex Recipes

If you like super easy make Tex Mex recipes like this one, you have to try this Easy Enchilada Casserole, Taco Bell Mexican Pizza and Stret Corn Pasta Salad.

FRENCH ONION CHICKEN AND RICE

by 4 Comments

French Onion Chicken and Rice packed with caramelized onion flavor and cheesy chicken and rice for a delicious dinner that melts together into pure comfort food.

From the recipe collection of Tara Ippolito

This French Onion Chicken and Rice is total cozy night comfort food at its best. The chicken is tender, the French onion dip and soup mix add that rich, savory flavor, and the rice soaks up all the cheesy, creamy goodness. It’s super easy to throw together, uses simple ingredients, and tastes like something way fancier than the effort it takes. My whole family loves this one and there are rarely any leftovers.

This recipe is about as no fuss as it gets. It’s simple, easy, and gets you straight to the good stuff. Lots of big flavor with minimal effort. You don’t need fancy ingredients or endless steps, just a few pantry staples and a little time. It’s proof that great food can be made easy.

Ingredients

Here’s everything you’ll need to make this recipe. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Rotisserie Chicken- Shredded rotisserie chicken adds lots of protein and convenience.
  • Cream Of Chicken Soup- Adds a savory, buttery chicken flavor that ties everything together and flavors the dish perfectly.
  • Cream of Mushroom Soup- Brings in an earthy flavor that deepens the overall taste and gives it that classic cozy casserole vibe.
  • French Style Green Beans- Makes the dish heartier and adds a little color.
  • Chicken Broth- Adds enough moisture to perfectly cook the rice.
  • Minute Rice- Soaks up all the flavors of the delicious sauce and makes the dish super hearty.
  • Minced Garlic- Adds lots of garlicy flavor throughout the dish.
  • Refrigerated French Onion Dip- This aamps up that deep, caramelized onion flavor and adds extra creaminess at the same time
  • French Fried Onions- Adds an irresistible crunch to the inside of the casserole and makes for the perfect topping!
  • Lipton Onion Dip Mix- Gives the whole dish a boost of French onion flavor.
  • Parmesan Cheese- Adds lots of salty, nutty flavor.
  • Cheddar Cheese- Melts until golden and bubbly and ties the whole casserole together.
  • Pepper- Balances out the richness of the dish.
  • Parsley- An optional but recommended garnish. It adds a nice pop of color.

How To Make It

Here’s the step by step on how to make this delicious meal. You can find the full list of ingredients and instructions in the recipe card below.

Preheat the oven to 350°

First, in a large bowl, add the shredded rotisserie chicken, cream of chicken soup Lipton French onion dip mix, cream of mushroom soup, French fried onions, green beans, chicken broth, minced garlic, minute rice French onion dip and Parmesan cheese. Lightly season it with and pepper and stir everything together until it’s evenly combined.

NOTE: The French onion dip, cream of mushroom and cream of chicken soup contain salt. So, no need to salt the dish.

Now, add the mixture to a greased 9 x 13” baking dish. Smooth it out so that it’s flat and even and sprinkle it with Parmesan cheese. Evenly distribute the shredded cheddar cheese and add about ½ cup more French fried onions.

PRO TIP: Be sure to shred the cheddar cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Then, place the uncovered casserole into the center rack of the oven and bake for 35 minutes or until hot and bubbly. Let it rest for 5-10 minutes, garnish with dried parsley (optional), serve warm and enjoy!

PRO TIP: Be sure to let the casserole rest before serving to let the sauce thicken up.

NOTE: Baking this in the center rack of the oven will distribute heat all around the casserole and cook it evenly.

What Should I Serve With This?

This casserole can be served by itself as a complete meal if you’d like. But, some Homemade Garlic Bread or a side salad would both be great additions.

Can I Make This Ahead Of Time?

Yes, you can make this casserole ahead of time. Just assemble it as the directions advise, cover it tightly and place it into the refrigerator the day before cooking.

Storage

Let the casserole cool completely then place it into an air tight container. It will last in the refrigerator for up to three days.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

French Onion Chicken And Rice Casserole Recipe

French Onion Chicken and Rice packed with caramelized onion flavor and cheesy chicken and rice for a delicious dinner that melts together into pure comfort food.
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American

Equipment

  • 9x 13" baking dish

Ingredients
  

  • 1 Rotisserie Chicken
  • 10.5 Oz Cream Of Mushroom Soup
  • 10.5 Oz Cream Of Chicken Soup
  • 14.5 Oz French Style Green Beans, drained
  • 1 Oz Lipton Onion Soup Mix
  • 2 Cups Chicken Broth
  • 2 Cups Minute Rice- uncooked
  • 1 Cup French Fried Onions (divided)
  • 1 Cup Refrigerated French Onion Dip
  • ½ Cup Parmesan Cheese
  • 3 Cloves Garlic, minced
  • 1 Cup Cheddar Cheese, hand shredded

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, add the shredded rotisserie chicken, cream of chicken soup Lipton French onion dip mix, cream of mushroom soup, half of the french fried onions, green beans, chicken broth, minced garlic, minute rice, French onion dip and Parmesan cheese. Lightly season it with and pepper and stir everything together until it’s evenly combined.
  • Add the mixture to a greased 9 x 13” baking dish. Smooth it out so that it’s flat and even and sprinkle it with Parmesan cheese. Evenly distribute the shredded cheddar cheese and the rest of the French fried onions.
  • Place the uncovered casserole into the center rack of the oven and bake for 35 minutes or until hot and bubbly. Let it rest for 5-10 minutes, garnish with dried parsley (optional), serve warm and enjoy!
Keyword french onion chicken and rice casserole

Other Easy Casserole Recipes

If you like super easy to make casserole dishes like this one, you gotta try this Cowboy Biscuit Casserole, Chicken and Stuffing Casserole and Stuffed Pepper Casserole.

FOOLPROOF ROASTED THANKSGIVING TURKEY

by 4 Comments

This Foolproof Roasted Thanksgiving Turkey comes out perfectly golden, juicy, and tender every time—with crispy skin, incredible flavor, and none of the holiday stress.

From the recipe collection of Tara Ippolito

This Foolproof Roasted Thanksgiving Turkey recipe takes all the guesswork out of cooking the holiday’s main event. It’s juicy, flavorful, and beautifully golden every single time. There’s no fancy techniques or stress required. The simple method lets turkey shine while guaranteeing tender meat and perfectly crisp skin. It’s the kind of recipe that makes you look like a pro, even if it’s your first time giving it a go.

I really love this recipe because it truly delivers great results every single time. The turkey comes out juicy on the inside, golden and crispy on the outside and it fills your whole kitchen with that classic Thanksgiving smell. It’s a fool proof method that you truly can’t go wrong with.

What Size Turkey Should I Get?

Plan for about 1 to 1½ pounds of turkey per person. That gives you enough for everyone to eat and still have a little leftover. If you love leftovers like me, lean closer to 1½ pounds per person.

How Do I Thaw My Turkey?

The safest and easiest way is to thaw it in the fridge. Give it one full day of thawing for every 4–5 pounds of turkey. So if you’ve got a 15 pound bird, plan on about three days in the fridge. Keep it in its packaging, set it in a pan to catch any drips, and just let the fridge do the work.

Do I Need To Prep My Turkey?

For the best results, you really should brine it a day or two ahead. If you’ve seen my directions on How To Dry Brine A Thanksgiving Turkey you’re already ahead of the game! The skin will be perfectly seasoned and crisp and the meat will be is so tender.

Ingredients

Here’s the full list of ingredients that you’ll need to make this. You can find the ingredients along with measurements in the recipe card below.

  • Turkey- About 11-12 pounds. Please follow the steps in my How To Dry Brine A Thanksgiving Turkey post. It is crucial for forgetting a delicious juicy turkey. ?
  • Unsalted Butter- Gives the turkey an overall beautiful golden color and lots of flavor.
  • Rosemary- Adds an earthy, piney flavor on the meat and skin.
  • Thyme- Brings a slightly lemony, herby flavor to the whole turkey.
  • Sage- The classic “Thanksgiving flavor” you can’t have a holiday turkey without this warm and woodsy herb.
  • Garlic Powder- Distributes delicious garlicky flavor throughout the meat.
  • Salt- Enhances all the ingredients.
  • Black Pepper- Evens out the richness of the other ingredients.
  • Paprika- Gives the turkey a sweet, smokey flavor and beautiful coloring.
  • Bell's Poultry Seasoning- Bells is the best brand in my opinion. You can find it HERE or use whatever brand that you can find.
  • Onion- Adds moisture and flavor to the inside out.
  • Carrot- Prevents the turkey drippings from burning at the bottom of the pan and soaks up lots of flavor if you’re planning on making gravy.
  • Celery- The celery releases steam when cooking and helps keep the turkey nice and moist. Also great for gravy!
  • Apple- Brings a touch of sweetness and a delicious fruity aroma.
  • Lemon- Gives the meat a bright, fresh flavor.
  • Chicken Broth- Keeps the turkey moist as it cooks and prevents the turkey drippings from burning.

How To Make It

Here’s the step by step guide on how to make this turkey along with some personal notes from me. You can find the full instructions along with ingredients and measurements in the recipe card below.

Preheat the oven to 325°

First, you should have already had the turkey brined using my “How To Dry Brine A Thanksgiving Turkey” instructions. Drain any liquid that accumulated at the bottom of the roasting pan. Add the chopped carrot, celery, onions, salt and pepper and mix it all together. Add the chicken broth.

PRO TIP: Take the turkey out of the refrigerator 30 minutes before you’re going to cook it. This will help it get to room temperature and cook more evenly.

Now, in a medium sized bowl, stir together the butter, chopped rosemary, sage, thyme, black pepper, paprika, garlic powder and poultry seasoning. Rub the butter mixture all over the cavity, outside and under the skin of the turkey.

Then, stuff the cavity with rosemary, thyme, sage, onion, apple and lemon. Using kitchen string, tie the legs together.

NOTE: Tying the legs together with kitchen string (also known as trussing) helps cook the turkey evenly and also makes for a nicer looking presentation.

turkey in roasting pan with herbs and butter

Next, place it onto the lowest rack of the oven for about an hour and a half. Baste the turkey with the juices from the bottom of the pan and place it back into the oven. From here on out, baste the turkey every 30-40 minutes or until the turkey is done.

PRO TIP- If the turkey is getting a little too dark on the top, lightly place a tin foil tent on top.

NOTE- Cooking times will vary. In general, an 11 pound turkey should take around 3 hours but always use a meat thermometer and be sure the thickest part of the breast reaches 165°.

Finally, let the turkey rest for about 30 minutes before slicing and serving. Enjoy!

PRO TIP: Save the vegetables at the bottom of the roasting pan for this delicious homemade gravy or soup.

finished foolproof roasted thanksgiving turkey

What Should I Serve This With?

This is the star of the show for holidays like Thanksgiving and Christmas. So, I’d recommend serving this with some holiday classics like Classic Sweet Potato Casserole, Creamy Green Bean Casserole and Classic Corn Soufflé. And, of course, you can't forget to make the Homemade Gravy With Pan Drippings.

Can I Stuff The Turkey?

Technically you can stuff a turkey, but I don’t recommend it. The stuffing inside has to reach 165°F to be safe to eat. That often means the turkey itself can overcook and dry out. I recommend playing it safe and just cooking the stuffing on the side.

Should I Roast The Turkey Covered Or Uncovered?

Start uncovered to get that gorgeous golden skin. If it starts browning too quickly, loosely cover it with foil toward the end.

How Long Should I Cook My Turkey For?

Plan for about 13–15 minutes per pound at 325°F for an unstuffed turkey or until the turkey reaches 165°.

How Do I Know When My Turkey Is Done?

A turkey is safely cooked when the internal temperature reaches 165°F in the thickest part of the breast and the innermost part of the thigh (without touching the bone).

That 165°F guideline comes from the USDA, and it’s the food safety standard most recipes and chefs follow. Always use a meat thermometer so you’re not guessing.

Should I Let The Turkey Rest Before Carving?

Yes, absolutely! Let your turkey rest at least 30 minutes before carving. That gives all the juices time to settle back in and keeps it nice and moist.

Storage

Let the turkey cool completely and place it into an air tight container. It will last in the fridge for up to three days.

It freezes really well also. Just place it into a freezer safe air tight container and it will last for up for three months.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

foolproof roasted thanksgiving turkey

Foolproof Roasted Thanksgiving Turkey Recipe

This Foolproof Roasted Thanksgiving Turkey comes out perfectly golden, juicy, and tender every time—with crispy skin, incredible flavor, and none of the holiday stress.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 day 15 minutes
Total Time 1 day 3 hours 15 minutes
Course Main Course
Cuisine American

Equipment

  • Large Roasting Pan

Ingredients
  

  • 11-14 Pound Turkey
  • 2 Sticks Unsalted Butter, softened
  • 2 Large Carrots, diced
  • 2 large Onions, one diced and one quartered for the cavity
  • 3 Stalks Celery, diced
  • ½ Cup Chicken Broth
  • 6 Sprigs Thyme half left on the sprig for the cavity and half removed
  • 4 Sprigs Rosemary half left on the sprig and half removed and chopped
  • 6 Sprigs Sage, half left on the sprig for stuffing in the cavity and half chopped
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 1 Tbs Poultry Seasoning
  • 1 teaspoon Paprika
  • 1 Apple, quartered
  • 1 Lemon, quartered

Instructions
 

  • Preheat the oven to 325 degrees
  • You should have already had the turkey brined using my “How To Dry Brine A Thanksgiving Turkey” instructions.
    Drain any liquid that accumulated at the bottom of the roasting pan. Add the chopped carrot, celery, onions, salt and pepper and mix it all together. Add the chicken broth.
  • In a medium sized bowl, stir together the butter, chopped rosemary, chopped sage, thyme, black pepper, paprika, garlic powder and poultry seasoning. Rub the butter mixture all over the cavity, outside and under the skin of the turkey.
  • Then, stuff the cavity with rosemary, thyme, sage, onion, apple and lemon. Tie the legs together using kitchen string,
  • Place it onto the lowest rack of the oven for about an hour and a half. Baste the turkey with the juices from the bottom of the pan and place it back into the oven.
    From here on out, baste the turkey every 30-40 minutes or until the turkey is done. Cooking times will vary. In general, an 11 pound turkey should take around 3 hours but always use a meat thermometer and be sure the thickest part of the breast reaches 165°.
  • Finally, let the turkey rest for about 30 minutes before slicing and serving. Enjoy!
Keyword Foolproof Roasted Thanksgiving Turkey

HOW TO DRY BRINE A THANKSGIVING TURKEY

by 8 Comments

Here’s how to dry brine a thanksgiving turkey with salt, pepper, rosemary, brown sugar, and lemon zest to perfectly prep your bird for the big day.

From the recipe collection of Tara Ippolito

thanksgiving turkey brine

Dry brining your turkey is a total game changer. Instead of soaking it in a messy bucket of liquid, you just rub on some salt and seasonings, pop it in the fridge, and let the magic happen. The result? Juicy, flavorful meat and the crispiest, most golden skin you’ve ever had. It’s easier, cleaner, and the flavor payoff is unbelievable—once you dry brine, you’ll never go back.

This recipe takes all the guesswork out of making the perfect Thanksgiving turkey. I’ve tested it over and over to get that ideal balance of salt, sugar, herbs, and citrus that makes the turkey juicy, flavorful, and golden every single time. It’s simple to follow, doesn’t require any fancy ingredients, and gives you incredible results with minimal effort. Trust me, once you try this method, you’ll wonder why you ever did it any other way.

What Is Dry Brining

Dry brining is a simple way to season and tenderize your turkey without using any liquid. You just rub the bird with a blend of salt and seasonings, then let it rest in the fridge for a day or two so the salt can work its magic. It pulls out moisture, seasoning the meat from the inside, and making it super juicy and flavorful when roasted.

Why Dry Brine?

Dry brining your turkey is one of those little secrets that makes a huge difference. It locks in moisture, adds incredible flavor, and gives you that crispy, golden skin everyone loves. Plus, there’s no sloshing around a giant bucket of wet brine. It’s way easier and way less mess. Once you try it this way, you’ll never go back to doing it the old-fashioned way again.

Ingredients

Here are the ingredients that you’ll need to dry brine your thanksgiving day turkey. You can find the full measurements in the recipe card below.

  • Kosher Salt- It’s coarse enough to grab onto the turkey’s skin and dissolve slowly, but not so coarse that it won’t stick.
  • Light Brown Sugar- It doesn’t just sweeten the deal. It balances the brine, deepens the flavor, and helps the turkey roast to that perfect golden-brown glow.
  • Fresh Rosemary- Infuses the turkey with that cozy, herby aroma that makes your whole house smell like Thanksgiving heaven.
  • Black Pepper- A little freshly cracked black pepper goes a long way here. It adds just the right amount of warmth and depth to balance the salt, herbs, and sugar in the brine.
  • Lemon Zest- Adds a burst of freshness that lifts the whole brine. It brightens up the herbs, balances the salt, and gives the turkey a subtle citrusy note.

Step By Step Instructions

Here’s the instructions on how to perfectly brine your Thanksgiving turkey along with some personal notes. You can find the full ingredients list along with instructions on the recipe card below.

First, prep the turkey by taking it out of the packaging, remove giblets, neck, and plastic cages or pop-up thermometers. Pat the turkey as dry as possible.

NOTE: Be sure that your turkey is thawed completely before prepping it.

Now, mix the salt, brown sugar, chopped rosemary, black pepper and lemon zest together. Rub the mixture into the meat, under and over the skin and inside the cavity.

PRO TIP: I like to wear food safe gloves when doing this step. There’s no better tool then a cooks hands and this will help get the brine all over while protecting them.

Then, place the turkey onto the roasting rack inside your roasting pan and place into the refrigerator, uncovered for 1-2 days.

PRO TIP: If you’ve got the time, let the turkey sit for two days. One day will still do the trick, but two is even better!

Finally, remove the turkey from the refrigerator about 45 minutes before choosing your favorite cooking method.

brined turkey on roasting rack

Do I Have To Rinse The Brine Off?

No, you don’t need to rinse the brine off the turkey. You’d wash away all that flavorful seasoning. Instead, just pat the turkey dry really well with paper towels before roasting. This removes any surface moisture and helps the skin get extra crispy and golden in the oven.

All that salt has already done its job. It’s been absorbed into the meat to season it from the inside out, so there’s nothing you need to rinse off.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Cuisinart Roasting Pan- 16" Stainless steel rectangular roasting pan with rack.
  • Microplane- Perfect for zesting the lemon for this brine.
  • Herb Cutter- This is a cool little stainless steel kitchen tool that perfectly cuts herbs like the rosemary needed for this recipe.

How To Dry Brine A Thanksgiving Turkey

Here’s how to dry brine a thanksgiving turkey with salt, pepper, rosemary, brown sugar, and lemon zest to perfectly prep your bird for the big day.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 1 day 20 minutes
1 day 20 minutes
Course Main Course
Cuisine American

Equipment

  • Roasting Pan with Roasting Rack

Ingredients
  

  • ½ Cup Kosher Salt
  • ½ Cup Light Brown Sugar
  • ¼ Cup Fresh Rosemary, chopped
  • 3 Tbs Black Pepper
  • 1 Large Lemon, zested

Instructions
 

  • Prep the turkey by taking it out of the packaging, remove giblets, neck, and plastic cages or pop-up thermometers. Pat the turkey as dry as possible.
  • Mix the salt, brown sugar, chopped rosemary, black pepper and lemon zest together. Rub the mixture into the meat, under and over the skin and inside the cavity.
  • Place the turkey onto the roasting rack inside your roasting pan and place into the refrigerator, uncovered for 1-2 days.
  • Remove the turkey from the refrigerator about 45 minutes before choosing your favorite cooking method.
Keyword How To Dry Brine A Thanksgiving Turkey

BAKED MONTEREY CHICKEN SPAGHETTI

by 6 Comments

Baked Monterey chicken spaghetti takes shredded chicken, tender spaghetti, sour cream, cream of chicken soup, spinach and cheese baked with crispy french fried onions on top.

From the recipe collection of Tara Ippolito

This baked Monterey chicken spaghetti is pure comfort at its best. It’s creamy, cheesy and super filling. The chicken and spaghetti soak up the rich, flavorful sauce that’s held together perfectly by the melty Monterey Jack cheese. As it bakes, everything comes together in a golden, bubbly casserole that’s oh so satisfying. It’s hearty, flavorful, and exactly the kind of dish that everyone will be going back for seconds of.

I’ve tested a lot of baked pasta dishes, and this one is seriously next-level. My baked Monterey chicken spaghetti is creamy, cheesy, and packed with flavor in every single bite. The Monterey Jack melts down so perfectly and gives the whole dish this smooth, comforting texture you’ll crave again and again. It’s easy to make, family-friendly, and one of those dinners that everyone asks me for the recipe after trying it.

Ingredients

Here are all of ingredients that you’ll need to make this delicious recipe. You can find the full list of ingredients along with measurements in the recipe card below.

  • Rotisserie Chicken- Any cooked/ cubed chicken would do, but the shredded rotisserie chicken is so convenient.
  • Cream Of Chicken Soup- Adds lots of rich, savory chicken flavor to the whole dish.
  • Monterey Jack Cheese- Binds the spaghetti and other ingredients together with ooey gooey, cheesy falvor.
  • Spinach- Brings color, freshness and a boost of vitamins and minerals.
  • Garlic- Fresh, jarred or garlic paste would all be ok to use
  • Sour Cream- Adds lots of creaminess to the dish.
  • French Fried Onions- Brings a wonderful crunch and burst of onion favor.
  • Spaghetti- The star of the show! The spaghetti gives this dish substance, soaks up all the delicious flavors and adds a comforting texture.
  • Parsley- This is an optional garnish that gives the finished meal a pop of color.
baked monterey chicken spaghetti

How To Make It

Here’s how to make this delicious baked Monterey chicken spaghetti along with some personal notes from me on how to make this recipe the best that it can be. You can find the full ingredients list along with instructions in the recipe card below.

Preheat the oven to 350 degrees

First, in a large bowl, add the shredded rotisserie chicken, cream of chicken soups, shredded monterey jack cheese, spinach, garlic, sour cream and french fried onion. Add the cooked pasta and mix everything together until its evenly combined.

PRO TIP: Straining the frozen and thawed spinach with a cheese cloth is the best way to wring out all the moisture.

Now, add the mixture to a greased 9 x 13" baking dish and smooth it out so that its flat and even. Top it with more shredded monterey jack cheese and French Fried Onions.

PRO TIP: Be sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Next, place it into the center rack of the oven for 45 minutes. FInally, garnish with parsley (optional), serve warm and enjoy!

PRO TIP: Let the casserole rest of 5-10 minutes before serving. This will help everything settle, even the temperature out and improve flavor and texture

fresh out of the oven monterey jack chicken casserole

What Should I Serve This With?

This recipe is an entire meal in and of itself. You really don’t need to serve this with anything beyond a side salad and maybe some Homemade Garlic Bread.

Can This Be Made Ahead Of Time?

Yes, this recipe can absolutely be made ahead of time. Just assemble it as the directions outline, cover it tightly and place it into the refrigerator until you’re ready to bake it.

I would hold off on adding the French friend onions until you’re ready to place it into the oven to avoid them getting soggy.

Do I Have To Use Spaghetti?

No, you don’t have to use spaghetti for this recipe. Any pasta would be ok to use for this one. So, feel free to choose your favorite.

Storage

Let the pasta cool completely and place it into an air tight storage container. It will last in the refrigerator for up to 3 days.

This recipe freezes well too. Place it into a freezer safe air tight container and it will last in the freezer for up to 3 months. Just be sure to let it thaw in the refrigerator before reheating.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • Caraway Dutch Oven Pot- My absolute favorite cookware! It's non stick with ceramic coating, free from forever chemicals and oven safe.
  • Titanium Cutting Boards - A healthy choice for meal prepping. These are sleek, easy to store and dishwasher safe

Baked Monterey Chicken Spaghetti Recipe

Baked Monterey chicken spaghetti takes shredded chicken, tender spaghetti, sour cream, cream of chicken soup, spinach and cheese baked with crispy french fried onions on top.
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
1 hour
Course Main Course
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 1 Rotisserie Chicken, shredded
  • 2 (10.5 Oz) cans Cream Of Chicken Soup
  • 1.5 Cups Monterey Jack Cheese
  • 10 Oz Frozen Spinach, thawed and strained really well
  • 2 Cloves Garlic
  • 16 Oz Sour Cream
  • 1 Cup French Fried Onions
  • 1 Pound Spaghetti, cooked to al dente

Instructions
 

  • Preheat the oven to 350 degrees
  • In a large bowl, add the shredded rotisserie chicken, cream of chicken soups, 1 cup of shredded monterey jack cheese, spinach, garlic, sour cream and½ Cup of french fried onions. Add the cooked pasta and mix everything together until its evenly combined.
  • Add the mixture to a greased 9 x 13" baking dish and smooth it out so that its flat and even. Top it with the rest of the shredded monterey jack cheese and French Fried Onions.
  • Place it into the center rack of the oven for 45 minutes. FInally, garnish with parsley (optional), serve warm and enjoy!
Keyword baked monterey chicken spaghetti

Other Easy Baked Pasta Recipes

If you like super easy to make baked pasta recipes like this one, you have to try this Easy Chicken Tetrazzini, Chicken Spaghetti and Pasta Al Forno.

COWBOY BISCUIT CASSEROLE

by 5 Comments

Cowboy biscuit casserole is a delicious weekday dinner made with layers of buttery biscuits, taco seasoned ground beef and a cheesy sour cream topping.

From the recipe collection of Tara Ippolito

If there’s one thing that I can promise you, it’s that you are going to love this cowboy biscuit casserole!

There are so many versions of this recipe circulating around the internet right now and I can confidently say that this one is the best.

How do I know that? My brother Mark who’s also my unofficial food critic (and loves to bust chops) had absolutely nothing to say besides rave reviews. What a huge compliment.

This recipe kind of reminds me of a Shepards Pie or of that Cheddar Bay Biscuit casserole that was making its rounds a few years ago. But this one’s got a southwestern flare.

Make this for a busy weekday dinner or one one of those nights that you’re really in the mood for some delicious, stick to your ribs comfort food. It’s going to be a huge hit!

This is a delicious, no fuss meal that will make everyone in your home full and happy. I hope you enjoy it!

Recipe Quick Tips

  • Seasoning- Add two packets of taco seasoning to the ground beef to add lots of extra flavor.
  • Cheddar Bay Biscuit Mix- This mix comes with a packet to spread on top of the biscuits once done. Since the mix is going into the bottom and not the top, I like to add that packet right into the mix. Why waste all of that flavor?!
  • Cheese- Make sure to shred the cheese yourself and avoid the pre-shredded stuff that comes in a bag. It will melt much better that way.

Cowboy Biscuit Casserole Variations

I like this casserole made just the way it is, but here are some ways to change it up if you’d like to.

  • Meat- I prefer ground beef but ground chicken and turkey work here, too.
  • Cheese-Any kind of shredded cheese is ok to use for this recipe.
  • Biscuit Mix- Use wherever brand of boxed biscuits you’d like to. It all works.
  • Oven Placement- Place this into the center rack of the oven so the heat can evenly distribute around the top and bottom of the casserole and ensure everything is cooked perfectly.
  • Veggies- Add a can or bag of vegetables to the beef mixture for some extra crunch and flavor, too if you’d like.

Ingredients

  • Red Lobster Cheddar Bay Biscuit Mix
  • Olive Oil
  • Onion, chopped
  • Garlic, chopped
  • Ground Beef
  • Taco Seasoning
  • Sour Cream
  • Mayonnaise
  • Hand Shredded Cheddar Cheese
  • Salt, Pepper, Garlic Powder, Dried Parsley

Instructions

Preheat the oven to 350°

First, in a large bowl, add the biscuit mix with water and stir to combine. If using Red Lobster Cheddar Bay Biscuit Mix, I like to add the seasoning packet that comes in the box for the topping right into the mix for extra flavor. Then, push the mixture down into the bottom of a greased 9 x 13” baking dish using your fingers. Careful, it will be a little sticky.

Now, in a large skillet, sauté the chopped garlic and onion in a little olive oil until soft.

Next, add the ground beef and cook it according to the directions on the back of the taco seasoning packet. We’re using two packets for extra flavor instead of one!

Then, add the beef mixture on top of the biscuits.

Now, in a medium sized bowl, add the sour cream, mayonnaise and cheddar cheese. Season it with salt, pepper and garlic powder and mix everything together. Pour the mixture on top of the mixture and spread it out so that it’s flat and even.

Then, sprinkle more cheese on the top and place it into the center rack of the oven for 30-35 minutes.

Finally, let the casserole rest for 5-10 minutes sprinkle the top with dried parsley, and enjoy!

Click the above image to see the featured products used for this recipe on my Amazon Store

Cowboy Biscuit Casserole

Cowboy biscuit casserole is a delicious weekday dinner made with layers of buttery biscuits, taco seasoned ground beef and a cheesy sour cream topping.
3.50 from 2 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Mexican

Ingredients
  

  • 1 Box Red Lobster Cheddar Bay Biscuit Mix (Plus the water on the package instructions and flavoring packet)
  • 1 Tbs Olive Oil
  • ½ Onion, chopped
  • 3 Cloves Garlic, chopped
  • 1-1.5 Pounds Ground Beef
  • 2 Oz Taco Seasoning
  • 1 Cup Sour Cream
  • ½ Cup Mayonnaise
  • 2 Cups Cheddar Cheese, hand shredded (divided)
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, add the biscuit mix with water (measurements on the back of the package) and stir to combine.
    If using Red Lobster Cheddar Bay Biscuit Mix, I like to add the seasoning packet that comes in the box for the topping right into the mix for extra flavor. Then, push the mixture down into the bottom of a greased 9 x 13” baking dish using your fingers. Careful, it will be a little sticky.
  • In a large skillet, sauté the chopped garlic and onion in a little olive oil until soft.
  • Add the ground beef and cook it according to the directions on the back of the taco seasoning packet. We’re using two packets for extra flavor instead of one! Add the beef mixture evenly on top of the biscuits.
  • In a medium sized bowl, add the sour cream, mayonnaise and half of the cheddar cheese. Season it with salt, pepper and garlic powder and mix everything together. Pour the mixture on top of the beef and spread it out so that it’s flat and even.
  • Sprinkle more cheese on the top and place it into the center rack of the oven for 30-35 minutes.
  • Finally, let the casserole rest for 5-10 minutes sprinkle the top with dried parsley, and enjoy!
Keyword cowboybcornbread casserole

Other Easy Casserole Recipes

If you like super easy to make casserole recipes like this one, here are some others that I know you’ll love, too.

CROCKPOT BUFFALO CHICKEN MACARONI AND CHEESE

by 6 Comments

Crockpot buffalo chicken macaroni and cheese combines spicy Buffalo sauce, creamy ranch dressing, melted cheeses and shredded chicken for a delicious and easy to make dinner.

From the recipe collection of Tara Ippolito

crockpot buffalo macaroni and cheese

Crockpot buffalo chicken macaroni and cheese the ultimate comfort food mashup. Its spicy, creamy, and almost impossible to stop eating. You get the bold heat of buffalo sauce, the rich creaminess of the melted cheeses, and the hearty big scoop of pasta in every bite. The shredded chicken adds protein and texture, while the cheesy sauce cools down the spice just enough to keep you coming back for more and more. It's cozy, crowd-pleasing, and perfect for game day, weeknights, or anytime you want something unique and comforting.

This truly isn't your average comfort food. I promise you that it's next level. It's creamy, spicy, cheesy, and absolutely loaded with flavor in every bite. The buffalo sauce gives it the perfect amout of kick, while the melted cheese pulls everything together into pure, cozy perfection. If you love bold, unique flavors and easy, satisfying meals, you're going to be obsessed with this one. Trust me, once you try my version, no other recipe will compare.

Ingredients

Here are the ingredients needed to make this delicious recipe. You can find the full list of ingredients along with measurements and instructions in the recipe card below.

  • Chicken Breast- The chicken will cook but stay juicy in the dressing and wing sauce.
  • Chicken Wing Sauce- I personally love Franks Red Hot Wing Sauce but any brand will bring a slightly hot and flavorful boost to the pasta sauce.
  • Ranch Dressing- I prefer Hidden Valley Ranch Dressing for this recipe. It cuts the heat of the wing sauce perfectly.
  • Ranch Seasoning- Brings in lots of tangy, garlicy and creamy flavor.
  • Cream Cheese- Adds a cool, creaminess to the dish.
  • Cheddar Cheese- Sharp, tangy and creamy.
  • Monterey Jack Cheese- Blends with the cheddar cheese perfectly for the perfect cheese sauce.
  • Medium Pasta Shells- The perfect pasta choice for this recipe. The shape of the shells holds in lots of the sauce and shredded chicken.
  • Pasta Water- Just one ladle of pasta water will add a silkiness to the finished dish and helps the sauce cling to the pasta.
  • Salt and Pepper- The salt enhances all of the other ingredients and the pepper helps to balance out the richness.
  • Garlic Powder- Distributes an even garlic flavor into each bite of pasta.
  • Parsley- Sprinkle a little bit on top of the finished dish for a bright pop of color.

How To Make It

Here are the instructions on how to make this meal along with some personal notes. You can find the full ingredients list and instructions in the recipe card below.

First, place the chicken breast inside. Season them with salt, pepper, garlic powder and ranch seasoning. Pour the wing sauce and ranch dressing over the chicken.

PRO TIP: Spray the inside of the crockpot with cooking spray to prevent the ingredients from sticking.

Then, place the lid on and set the crockpot to 2-3 hours on high. Using two forks, remove the chicken, shed it and place it back into the crockpot. Add the cream cheese, cheddar and Monterey Jack cheese. Then, give it a little stir and place the lid back onto the crockpot for another 30 minutes.

PRO TIP: Make sure to shred the cheese yourself and avoid the pre-shredded stuff that comes in a bag. It will melt much better that way.

PRO TIP: It's important that the cream cheese is room temperature before adding it to the crockpot so that it melts effortlessly into the sauce and doesn't clump up.

NOTE: You can keep the chicken in the crockpot and shred it in there to avoid getting another bowl dirty just be aware that the liquid inside in very hot so please be careful.

ingredients for buffalo chicken pasta in the crockpot

In the meantime, cook the pasta and stir that and one ladle of the pasta water in until it is evenly coated in the sauce. Finally, garnish with parsley (optional), serve warm and enjoy!

Pro Tip: Don't skip the step of adding the pasta water. The starch will emulsify the sauce, add seasoning and also helps the pasta cling to the sauce.

finished buffalo chicken pasta in the crockpot

What Should I Serve This With

This recipe is super rich and creamy. So, we like to serve a light vegetable like Frozen Roasted Green Beans or Honey Roasted Carrots along side of it. You could always add a nice big slice of Homemade Garlic Bread, too.

Can I Use Blue Cheese Dressing Instead Of Ranch?

Yes, you absolutely can use blue cheese dressing here instead of the ranch. Just keep the ranch seasoning packet and replace the ranch dressing with an equal amount of blue cheese dressing. The flavors will go together perfectly.

Can I Use Chicken Thighs Instead Of Breasts?

Yes, you can use boneless, skinless chicken thighs for this recipe instead of breasts. The meat will cook up super juicy and tender.

Storage

Let the pasta cool completely and place it into an air tight container. It will last in the fridge for up to 3 days.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Crockpot- A large, 8 QT crock pot with a high/low setting and dishwasher safe. Perfect for large meals like this one.
  • XL Cheese Grater- Stainless steel, dishwasher safe and a great tool for shredding the cheese needed for this recipe.
  • Storage Containers- These are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too

Crockpot Buffalo Chicken Macaroni And Cheese Recipe

Crockpot buffalo chicken macaroni and cheese combines spicy Buffalo sauce, creamy ranch dressing, melted cheeses and shredded chicken for a delicious and easy to make dinner.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 1-1.5 Pounds Chicken Breast
  • 1 Oz Ranch Seasoning
  • 1 Cup Frank's Red Hot Wing Sauce
  • 1 Cup Ranch Dressing
  • 8 Oz Cream Cheese, cubed and softened
  • 1 Cup Cheddar Cheese, hand shredded
  • 1 Cup Monterey Jack Cheese, hand shredded
  • 1 Pound Medium Size Pasta Shells (plus one ladle of the pasta water)
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 2 Tbs Parsley, for garnish (optional)

Instructions
 

  • Lightly spray the crockpot with cooking spray and place the chicken breast inside. Season them with salt, pepper, garlic powder and ranch seasoning.
  • Pour in the wing sauce and ranch dressing. Place the lid on and set the crockpot to 2-3 hours on high.
  • Using two forks, remove the chicken and shred it or carefully keep the chicken in the crockpot and shred it in there.
  • Add the cream cheese, cheddar and Monterey Jack cheese. Give it a little stir and place the lid back onto the crockpot for another 30 minutes.
  • In the meantime, cook the pasta and stir one ladle of pasta water into the crockpot once the 30 minutes is up.
  • Stir in the cooked pasta until it is evenly coated in the sauce. Garnish with parsley (optional), serve warm and enjoy!
Keyword crockpot buffalo macaroni and cheese

Other Easy Crockpot Recipes

If you like super easy to make crockpot recipes like this one, you have to try my Crockpot Beef and Noodles, Crockpot Chicken And Noodles and Crockpot Beef Stroganoff.

BROCCOLI STUFFING CASSEROLE

by Leave a Comment

Broccoli stuffing casserole is a cozy and savory side dish made with frozen broccoli, buttery stuffing mix and a few other simple ingredients baked together for a side dish the whole family will love.

From the recipe collection of Tara Ippolito


This broccoli stuffing casserole is the ultimate comfort food. It's warm, creamy and full of flavor in every single bite. The tender broccoli pairs perfectly with the buttery, seasoned stuffing for a delicious mix of flavors and textures. This is the perfect recipe to make for the holidays or for a casual dinner at home. It's rich, satisfying, and makes even the pickiest eaters want seconds. I really do mean that, my kids love this recipe. Plus, it's an easy way to sneak some veggies into a dish that everyone will love.

You'll want to make this recipe because its simple to put together, super satisfying and always a crowd pleaser. It take simple ingredients and turns them into something truly special. It's delicious, savory and full of cozy flavors. Whether its for a holiday dinner or an easy weeknight side, this dish brings all the homemade comfort that everyone will be talking about.

Ingredients

Here is the list of all the ingredients that you'll need to make this recipe. You can find the full list of ingredients along with measurements in the recipe card below.

  • Broccoli- Frozen, thawed broccoli cut into medium and small pieces.
  • Chicken Bullion- This will give the whole meal so much delicious garlic, onion and overall flavor.
  • Flour- Helps to thicken the dish.
  • Chicken Broth- Softens the stuffing and adds another layer of salty flavor.
  • Milk- Creates a thick, creamy sauce.
  • Pepperidge Farm Herb Seasoned Classic Stuffing Mix- White and wheat bread blended with herbs and spices.
  • Salt And Pepper To Taste- The salt enhances all of the flavors while the pepper cuts the richness.
  • Garlic Powder- This infuses garlic flavor into every bite.

How To Make It

Here are the instructions for how to make this recipe. The full ingredient list along with measurements and instructions are in the recipe card below.

Preheat the oven to 350 degrees.

First, in a large skillet, melt the butter and chicken bullion together over medium high heat. Whisk the four in for 2-3 minutes then slowly whisk in the milk.

milk and flour whisked together

Next, add the broccoli, season it with salt, pepper and garlic powder and toss it into the sauce until everything is evenly combined. Add the rest of the butter and chicken broth. Stir over medium high heat until the butter is melted.

NOTE: Some people can find Chicken Bullion very salty. If you are sensitive to salt, or watching your intake, do not add additional salt to the broccoli.

Then, stir in most of the stuffing leaving about ¼ Cup aside. Next, transfer the mixture to a 9 x 13" greased baking dish and sprinkle the top with the remaining stuffing.

Now, place it into the center rack of the oven, uncovered, for about 40 minutes or until the sides are hot and bubbly and the top is toasted and golden. Finally, let it cool slightly and serve warm. Enjoy!

finished broccoli and stuffing casserole

What Should I Serve This With?

This recipe is one of those that is fancy enough to serve for any important holiday right along side the turkey or Holiday Ham. But, its also easy enough to make for a causal dinner at home with some simple Classic Chicken Cutlets or Baked Caesar Chicken. The choice is yours, you really cant go wrong.

Can I Use Fresh Broccoli?

Technically, you can use fresh broccoli but to be honest with you, I've never tried it. I have only read comments from people who have said that they've used fresh broccoli here and loved the results.

Storage

Let it cool completely and place it into an air tight storage container. It will last in the refrigerator for up to 3 days.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Caraway Non Stick Ceramic Skillet- This is the absolute best cookware. Non Toxic, oven safe and compatible with all stovetops.
  • Storage Containers- These are my favorite from Rubbermaid! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • Titanium Cutting Boards - A healthy choice for meal prepping. These are sleek, easy to store and dishwasher safe.

Broccoli Stuffing Casserole

This delicious broccoli stuffing casserole is made using frozen broccoli, stuffing mix and a few other simple ingredients for the perfect side dish to any dinner or holiday meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 1.5 sticks Butter, divided
  • 2 Tbs Chicken Bullion
  • 4 Tbs Flour
  • 24 Oz Frozen broccoli, thawed and choppped
  • 2 Cups Milk
  • ½ Cup Chicken broth
  • 12 Oz Pepperidge Farm Herb Seasoned Stiffing Mix
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large skillet, melt half the butter and chicken bullion together over medium high heat.
  • Whisk in the flour for 2 minutes. Then slowly whisk in the milk.
  • Add the broccoli season it with salt, pepper and garlic powder. Toss it into the sauce until everything is evenly combined. (If you're sensitive to salt, do not add any extra. The chicken bullion will be plenty.(
  • Add the rest of the butter and the chicken broth. Stir until the butter is melted.
  • Stir in most of the stuffing mix (leave some for the topping). Transfer everything to a 9 x 13" baking dish and sprinkle the top with the remaining stuffing mix.
  • Place it into the center rack of the oven for 40-45 minutes or until the sides are hot and bubbly and the top is toasted and golden. Serve warm. Enjoy!
Keyword broccoli and stuffing casserole

Other Easy Prepared Stuffing Recipes

If you like super easy to make recipes using prepared stuffing like this one, you have to try Chicken And Stuffing Casserole, Traditional Sausage Stuffing and Sausage Stuffing Balls.

SAUSAGE, EGG AND CHEESE HASH BROWN CASSEROLE

by 11 Comments

Sausage, egg and cheese hash brown casserole is a delicious, easy to make breakfast that the whole family is sure to love.

From the recipe collection of Tara Ippolito

This sausage, egg and cheese hash brown casserole was a such a big hit with my family.

This is the perfect recipe to make if you’re looking for something easy to make and absolutely delicious.

It only requires a handful of simple ingredients and very minimal effort.

The hash browns are crispy and go together perfectly with the cheesy eggs and breakfast sausage. Personally, all I need is a little hot sauce to make it perfect.

I served this to my family for a “breakfast for dinner” meal and they all thought it was great. Even my two picky little boys loved it.

The leftovers were saved for a quick grab and go breakfast in the morning which my husband was very happy to have.

If you’re looking for an easy to make, savory breakfast casserole the whole family will love, this is it!

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Sausage, Egg And Cheese Hash Brown Variations

I like this breakfast casserole made just the way it is, but here are some ways to change it up if you’d like to.

  • Hash browns- Tater tots can be use here instead of shredded hash browns. Also, they don’t necessarily have to be cooked first. I prefer them cooked but some people do make this casserole without doing that. It’s up to you.
  • Cheese- Any kind of cheese here would work so choose your favorite. Just be sure to shred it yourself because it will melt much better that way.
  • Extras- Feel free to add some veggies into the egg mixture if you’d like to.

Other Easy Breakfast Recipes

If you like super easy to make breakfast recipes like this one, here are some others that I know you’ll love, too.

Sausage, Egg And Cheese Hash Brown Casserole Ingredients

  • Frozen Shredded Hash Browns
  • Pork Sausage, cooked and crumbled
  • Eggs
  • Heavy Cream
  • Cheddar Cheese, hand shredded
  • Salt, Pepper and Garlic Powder
  • Bacon Bits & Dried Parsley, for garnish (optional)

Instructions

Preheat the oven to 350°

First, make the shredded hash browns according to the directions on the package and push them onto the bottom of a greased 9 x 13” baking dish. Lightly season them with salt and pepper.

Next, in a medium sized bowl, add the eggs, cooked sausage, heavy cream and shredded cheese.

Now, season it with salt, pepper and garlic powder and whisk to combine.

Then, pour the mixture over the hash browns and spread it out so that it’s flat and even.

Next, cover with foil and place it into the center rack of the oven for 40 minutes.

Now, uncover the casserole, sprinkle the top with more shredded cheddar cheese.

Then, sprinkle the top with some bacon bits and dried parsley (optional) and pop it back into the oven (uncovered) for another 10 minutes.

Finally, serve warm and enjoy!

Sausage, Egg And Cheese Hash Brown Casserole

Sausage. Egg and cheese hash brown casserole is a delicious, easy to make breakfast that the whole family is sure to love.
5 from 2 votes
Print Recipe Pin Recipe
Course Breakfast
Cuisine American

Ingredients
  

  • 20 Oz Frozen Shredded Hash Browns
  • 1 Pound Pork Sausage, cooked and crumbled
  • 8 Large Eggs
  • 1 Cup Heavy Cream
  • 2 Cups Cheddar Cheese, hand shredded
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • Bacon Bits & Dried Parsley, for garnish (optional)

Instructions
 

  • Preheat the oven to 350°
  • Make the shredded hash browns according to the directions on the package and push them onto the bottom of a greased 9 x 13” baking dish. Lightly season them with salt and pepper.
  • In a medium sized bowl, add the eggs, cooked sausage, heavy cream and 1 cup of the shredded cheese. Season it with salt, pepper and garlic powder and whisk to combine.
  • Pour the mixture over the hash browns and spread it out so that it’s flat and even.
  • Cover with foil and place it into the center rack of the oven for 40 minutes.
  • Now, sprinkle the top of the casserole with 1 cup shredded cheddar cheese, bacon bits and dried parsley (optional). Pop it back into the oven (uncovered) or another 10 minutes.
  • Finally, serve warm and enjoy!
Keyword Sausage, Egg And Cheese Hash Brown Casserole

CROCKPOT BUTTERBALL CRANBERRY TURKEY BREAST

by 19 Comments

Crockpot Butterball cranberry turkey breast slowly simmers until tender and juicy, in a sweet and tangy bath of rich cranberry sauce, orange juice, apple cider and seasonings that melts into every bite.

From the recipe collection of Tara Ippolito

This Crockpot Butterball turkey with cranberry sauce is the kind of comfort food that everyone craves around the holidays. The slow cooker does all the work, transforming simple ingredients into a tender, flavorful turkey that falls apart with a fork. With minimal prep and maximum payoff, it’s a cozy, crowd-pleasing meal perfect for busy weeknights, holidays, or anytime you want something delicious without the fuss.

This recipe is proof that amazing flavor doesn’t have to come from complicated steps or fancy ingredients. This version keeps it simple while delivering mouthwatering tenderness that tastes like it came straight from a holiday table. If you want a no-stress crockpot meal that feels special but fits into real life, this is the one to make.

Why You’ll Love It

  • Effortless- This recipe couldn’t be easier to throw together. The crockpot does all the work for you.
  • Juicy- Slow cooking the turkey breast in all that sauce and juice keeps the meat so juicy.
  • Smaller Portions- This would be the perfect thing to make if you’re hosting a smaller gathering. Sometimes, a whole turkey is just way too much for smaller crowds.

Ingredients

  • Butterball Turkey Breast- Be sure that it’s thawed out and keep the netting on while cooking so it doesn’t fall apart during the process.
  • Whole Cranberry Sauce- I prefer the whole cranberry sauce but jellied would work here, too.
  • Onion Soup And Dip Mix- Just one dry packet will add lots of flavor to the meat.
  • Orange Juice- Gives the cranberry a fresh, citrusy lift.
  • Apple Cidar- Adds a hint of warm spice and fall flavors.
  • Bells Poultry Seasoning- Any brand of poultry seasoning would be ok to use but I highly recommend Bells if you can find it. I have it on my Amazon Shop HERE, too.
  • Chicken Stock- Helps add a richer, more flavorful gravy.
  • Cornstarch Slurry- Cornstarch mixed with a little water will help to thicken the gravy at the end.
  • Butter- Adds a silky finish to the gravy.
  • Salt And Pepper- Add to your liking.
  • Parsley (for garnish)- This is optional but adds a little pop of color to the finished dish.

How To Make It

First, add the turkey breast (with the netting) into the crockpot and season it with the poultry seasoning. In a medium sized bowl, combine the cranberry sauce, onion soup mix, orange juice and apple cider and pour it over the turkey breast.

Then, place the lid on and set the crockpot to low for 6-7 hours. Once the time is up, carefully remove the turkey breast and let it rest for 5 minutes.

Now, strain the liquid from the crockpot into a saucepan. Place the saucepan onto the stove over medium heat and add the chicken stock and butter. Season it with salt and pepper then stir in the cornstarch slurry. Let the gravy simmer for 3-5 minutes.

Finally, remove the netting from the turkey breast, slice it into pieces and pour the gravy on top. Garnish with parsley and enjoy!

What To Serve This With

We usually serve this with all of the traditional holiday sides like Sweet Potato Casserole or Sour Cream Mashed potatoes. So, choose your favorites!

Storage

Let the turkey cool then place it into an air tight container. It can last in the refrigerator for up to 3 days. It freezes well, too. Just place the sliced turkey breast into a freezer safe, air tight container for up to 3 months. Thaw it in the refrigerator before reheating.

Features Products

Shop the products featured in this recipe tutorial on my Amazon Store.

  • Crockpot- 8-quart capacity with high, low and warm letting. Dishwasher-safe stoneware and glass lid.
  • Storage Containers- These are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • Prep Bowls- 5 piece stainless steel mixing bowl set. These are great for prepping recipes like this one.
  • Bells Seasoning- This is the best poultry seasoning you can get. I highly recommend it!

Crockpot Cranberry Butterball Turkey Breast Recipe

Crockpot Butterball cranberry turkey breast slowly simmers until tender and juicy, in a sweet and tangy bath of rich cranberry sauce, orange juice, apple cider and seasonings that melts into every bite.
4 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Course Main Course
Cuisine American

Equipment

  • Crockpot

Ingredients
  

  • 3-4 Pound Butterball Turkey Breast
  • 1 Tbs Bells Poultry Seasoning
  • 14 Oz Whole Cranberry Canberry Sauce
  • 1 Oz Onion Soup and Dip Mix
  • ¼ Cup Orange Juice
  • ½ Cup Apple Cider
  • ½ Cup Chicken Broth
  • 2 Tbs Corn Starch
  • 2 Tbs Water
  • 2 Tbs Butter

Instructions
 

  • Add the turkey breast (with the netting) into the crockpot and season it with the poultry seasoning.
  • In a medium sized bowl, combine the cranberry sauce, onion soup mix, orange juice and apple cider and pour it over the turkey breast.
  • Place the lid on and set the crockpot to low for 6-7 hours. Once the time is up, carefully remove the turkey breast and let it rest for 5 minutes.
  • Strain the liquid from the crockpot into a saucepan. Over medium heat, add the chicken stock and butter. Season it with salt and pepper then stir in the cornstarch slurry (mix the cornstarch and water). Let the gravy simmer for 3-5 minutes or until it thickens.
  • Finally, remove the netting from the turkey breast, slice it into pieces and pour the gravy on top. Garnish with parsley and enjoy!
Keyword Crockpot Cranberry Butterball Turkey Breast

Other Easy Crockpot Recipes

If you like super easy to make crockpot recipes like this one, you have to try these Crockpot Beef And Noodles, Crockpot Chicken And Noodles and Crockpot Beef Stroganoff.

EASY CHEESY BREAD

by 12 Comments

This easy cheesy bread is made with shredded mozzarella and parmesan cheese, baked over a premade pizza crust seasoned with garlic butter and Italian seasonings.

Easy Cheesy Bread

From the recipe collection of Tara Ippolito


Easy cheesy bread is the ultimate crowd pleasing comfort food. It's warm, buttery, and loaded with gooey melted cheese in every bite. It has that perfect balance of crispy edges and soft dough that makes it absolutely irresistible. Whether you're serving it as a party appetizer, a game day snack, or a side dish everyone will reach for first. It's always a guaranteed hit for any occasion. It's simple, satisfying, and an absolute must try.


My recipe isn't just good - it's the kind that disappears from the table before anything else. I use a simple method with flavorful ingredients that guarantee soft, buttery bread with perfectly golden, cheesy edges every time. The balance of melted cheese, garlic, and seasoning is spot on and not too greasy or too heavy. It's easy to make and delivers that fresh-from-the-bakery taste right at home. If you want cheesy bread that people will be talking about, this one is it.

What To Serve This With

This bread can truly go with anything you'd like. Sometimes we serve this with our main course for dinner or alone as a quick lunch or snack. It would also be a great addition to any appetizer spread.

Ingredients

Here is a full list of all the ingredients that you'll need to make this recipe. You can find the full instructions and measurements in the recipe card below.

  • Prepared Pizza Dough- I like to use Pillsbury Thin Pizza Dough but any pizza dough would absolutely work. Just be sure to roll it out thin. Thats the key to the bread.
  • Butter- A little adds a ton of flavor and richness
  • Parmesan Cheese- Adds a salty, nutty flavor and crisps the bread up very nicely.
  • Mozzarella Cheese- Be sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.
  • Seasonings- Salt, pepper, garlic power and Italian seasoning all play their party to add lots of flavor.
  • Parsley- This is an optional garnish but It adds a nice pop of color.

How To Make It

Here is exactly how to make this easy cheesy bread recipe. You can find the full ingredients, measurments and instructions in the recipe card below.

Preheat the oven to 375 degrees.

First, lay the pizza dough out on a parchment paper-lined baking sheet and roll it out until it's in a thin, rectangular shape. Pour the melted butter over the dough and using a pastry brush, spread it out all the way to the edges. Season it with salt, pepper, garlic powder and Italian seasoning.

Next, evenly sprinkle the parmesan and mozzarella cheese on to. Place it into rhe center rack of the oven for bout 10-15 minutes, or until the cheese is golden and bubbly, and the dough is cooked through.

Finally, sprinkle some dried parsley on top (optional), slice the cheesy garlic bread in half horizontally and make several vertical cuts about an inch and a half thick. Serve warm and enjoy.

Storage

Let the garlic bread cool down and place it into an air tight container. It will last in the refrigerator for up to three days.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These Rubbermaid containers are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • Pizza Wheels- This Kitchen Aid 9" pizza wheel makes cutting this bread a breeze.
  • Professional Cheese Grater - Extra large, stainless steel and dishwasher safe.

Easy Cheesy Bread

This super easy cheesy bread is made with shredded mozzarella and parmesan cheese, baked over a premade pizza crust seasoned with garlic butter and Italian seasonings.
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 1 Can Pillsbury Thin Pizza Dough
  • 3 Tbs Butter, melted
  • Salt and Pepper, to taste
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Italian Seasoning
  • ¼ Cup Parmesan Cheese, grated
  • 1.5 Cups Mozzarella Cheese, hand shredded

Instructions
 

  • Preheat the oven to 375 degrees
  • Lay the pizza dough out on a parchment paper-lined baking sheet and roll it out until it's in a thin, rectangle.
  • Add the melted butter using a pastry brush, smooth it it all the way to the edges. Season it with salt, pepper, garlic powder and italian seasoning.
  • Add the Parmesan and mozzarella cheeses evenly on top.
  • Place it into the center rack of the oven for about 10-15 minutes or until the cheese is melted and the dough is cooked all the way through.
  • Garnish with some dried parsley (optional), then slice the bread with one big cut horizontally. Now make several vertical cuts about an inch to an inch and a half apart. Serve warm and enjoy!
Keyword cheesy bread

Other Easy Prepared Dough Recipes

If you like super easy to make recipes like this one that use prepared dough, you have to this Sausage Bread, Cheesy Pepperoni Bread and Philly Cheesesteak Stromboli.

EASY CORNBREAD STUFFING (WITH STORE BOUGHT CORNBREAD)

by 1 Comment

Easy cornbread stuffing (with store bought cornbread) is warm, comforting, and sure to become a holiday staple.

From the recipe collection of Tara Ippolito

This cornbread stuffing with store bought stuffing is the perfect shortcut side dish that delivers all the cozy, homemade flavor without the extra work. Using store-bought cornbread makes it incredibly easy to make but still has that made-from-scratch taste that everyone loves. It bakes up golden on top, soft inside, and pairs beautifully with any holiday meal.

This recipe is the perfect blend of quick and comforting. The store-bought cornbread saves time, then combined with layers of savory onions, celery, and just the right balance of classic herbs makes it irresistibly delicious. It’s simple, foolproof, and bakes up with a golden top and fluffy center every time.

Should The Cornbread Be Day- Old?

Yes, using day-old cornbread is ideal for stuffing because it’s slightly dried out, which helps it hold its shape and absorb the broth and seasonings without getting mushy. If your cornbread is fresh, you can still use it—just cube it and toast it in the oven for a few minutes to dry it out before mixing. This extra step makes a big difference in texture and prevents soggy stuffing.

Ingredients

  • Cornbread- To save time and energy, I get premade cornbread from my local grocery stores bakery department. Feel free to make some of your own if you prefer.
  • Butter- Adds a rich, velvety texture to vegetables when they’re sautéing. It also adds lots of golden crispiness to the top when it’s baking.
  • Chopped Onion- Adds richness and a touch of sweetness.
  • Chopped Celery- Adds a fresh and savory classic flavor to the dish.
  • Garlic- Fresh, jarred or garlic paste are all ok to use.
  • Eggs- Just two will bind it all together.
  • Chicken Broth- Keeps the stuffing nice and moist. Use the whole 3 cups if you like your stuffing more wet and 2.5 cups if you like it less.
  • Seasoning- Salt, Pepper, Bell’s Poultry Seasoning. All come together to add the perfect amount of flavor to this dish. Any poultry seasoning is ok to use but, I highly recommend Bells if you can find it.
  • Jarred Gravy- This is optional, but I really love the flavor just a little bit of gravy on top gives this. I think it’s best with turkey great but chicken or beef would work, too.

How To Make It

Preheat the oven to 375°

First, in a large skillet, sauté the onion, celery and garlic in a little bit of butter. Lightly season them with salt and pepper and let them cool slightly once they’re soft. Add them to a large bowl with the crumbled cornbread, eggs, poultry seasoning, salt and pepper and chicken broth. Stir to combine.

Now, add the mixture to a 2 QT greased baking dish. Add small pieces of butter to the top about 2-3” apart. Place it, uncovered, into the center rack of the oven for about 45 minutes or until the top is toasted and golden.

Finally, let the stuffing rest for 5 minutes. Warm the gravy and add a thin layer to the top of the stuffing. Garnish with parsley and enjoy!

What To Serve This With

This recipe would be wonderful to serve with any of the holiday classics like a roasted turkey or Spiral Ham. You don’t need to wait to the holidays, though. It would be a delicious side to a roasted chicken, too.

Storage

Wait for the stuffing to cool, then place it into an airtight container in the refrigerator for up to 3 days. It can last for up to 3 months in the freezer, too. Just be sure to place it into a freezer safe container and let it thaw overnight before reheating.

Featured Products

Shop the products featured in this recipe tutorial on my Amazon Store.

  • Storage Containers- These are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • Prep Bowls- 5 piece stainless steel mixing bowl set. These are great for prepping recipes like this one.
  • 2 QT Baking Dish- The perfect oven safe baking dish for this recipe.
  • Bells Seasoning- This is the best poultry seasoning you can get. I highly recommend it!

Easy Cornbread Stuffing (with store bought cornbread) Recipe

Easy cornbread stuffing (with store bought cornbread) is warm, comforting, and sure to become a holiday staple.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American

Equipment

  • 2 QT Baking Dish

Ingredients
  

  • 5 Tbs Butter (divided)
  • 1 Large Onion, diced
  • 3 Ribs Celery, diced
  • 3 Cloves Garlic, chopped
  • 5 Cups Cornbread, crumbled Day old cornbread is best to use
  • 2 Eggs
  • 2.5-3 Chicken Broth Add the full 3 cups if prefer a more wet stuffing
  • Salt and Pepper to taste
  • 1 Tbs Bell Poultry Seasoning
  • ¼-1/2 Cup Jarred Chicken Gravy

Instructions
 

  • Preheat the oven to 375°
  • In a large skillet, sauté the onion, celery and garlic in 3 TBS of butter. Lightly season them with salt and pepper and let them cool slightly once they are soft.
  • In a large bowl, add the crumbled cornbread, sauteed vegetables, eggs, poultry seasoning, salt and pepper and chicken broth. Stir to combine.
  • Add the mixture to a 2 QT greased baking dish. Top with about 2 tbs of butter cut into small pieces about 2-3” apart. Place it, uncovered, into the center rack of the oven for about 45 minutes or until the top is toasted and golden.
  • Let the stuffing rest for 5 minutes. Warm the gravy and add a thin layer to the top of the stuffing. Garnish with parsley and enjoy!
Keyword Easy cornbread stuffing (with store bought stuffing)

Other Easy Holiday Side Dishes

If you like super easy to make side dishes like this one, you would love this Classic Sweet Potato Casserole, Honey Roasted Carrots and Cheesy Scalloped Potatoes.

CROCKPOT STREET CORN CHICKEN

by 2 Comments

Crockpot street corn chicken combines all the flavors you love about street corn with flavorful pieces of chicken in one easy to make slow cooker meal.

From the recipe collection of Tara Ippolito

crockpot street corn chicken

Crockpot Street Corn Chicken is the ultimate blend of comfort and street food. It’s juicy, tender chicken slow cooked with creamy, corn and cheese. It’s effortless to make, feeds a crowd, and delivers that irresistible street corn flavor with almost no cleanup.

This recipe is an easy, meal that delivers big flavor with minimal effort. The creamy, cheesy corn sauce transforms the chicken into something special. This is rich, comforting, and perfect for busy weeknights or cozy weekends.

Ingredients

Here is the complete ingredients that you’ll need to make this recipe. You can find the full ingredients list along with measurements in the recipe card below.

  • Chicken Breast- The flavorful protein of choice here. Dice them into pieces or cook them whole and shred them before serving.
  • Canned Corn- The Cans make this recipe so convenient. Be sure to drain the cans before adding them to the crockpot.
  • Onion- White, yellow or red would be ok to use.
  • Garlic- Fresh, jarred or garlic paste would all work here.
  • Sour Cream- Adds a smooth creaminess.
  • Mayonnaise- it’s creamy, rich and helps all the delicious flavors blend.
  • Tajin- Adds a unique tart flavor to the dish.
  • Elote Seasoning- all the flavors of street corn right in one bottle. They sell this at most stores, but if you can’t find it, you can click HERE to view it on my Amazon shop.
  • Cheddar Cheese- Adds a bold, gooey texture.
  • Monterey Jack Cheese- Creates a perfect, cheesy sauce along with the cheddar.
  • Cream Cheese- Adds a creamy richness to the sauce.
  • Salt And Pepper- The salt enhances every ingredient and the pepper balances out the richness.
  • Paprika- Adds warmth and smokiness.
  • Garlic Powder- Infuses a delicious garlicky flavor to the whole dish.
  • Lime Juice- Brightens up the whole dish with fresh, tangy flavor.

How To Make It

Here’s the step by step instructions on how to make this recipe along with some personal tips and notes. You can find the full list of ingredients, measurements and instructions in the recipe card below.

First, in a medium sized bowl, add the diced chicken and add the salt, pepper, garlic powder and paprika. Stir everything together until the chicken is evenly coated then place it into the crockpot.

PRO TIP: Spray the crockpot with cooking spray to prevent the ingredients from sticking.

seasoned chicken in the crockpot

Now, add the canned corn, onion, garlic, sour cream and mayonnaise. Season it with salt, pepper, elote seasoning and tajin. Add the cheddar and Monterey Jack cheese.

PRO TIP- No need to shred the cheese before adding it to the crockpot. Save some time, and cut it into large pieces or toss the whole thing in.

street corn chicken ingredients in the crockpot

Then, place the lid on top and set the crockpot on LOW for 3-4 hours. About half way through the cooking process, carefully remove the lid and give everything a nice big stir. After that, place the lid back on and add cream cheese when there’s 30 minutes left.

PRO TIP: Let the cream cheese reach room temperature before adding it to the crockpot. It will melt in and incorporate much better that way.

NOTE: This can also be cooked on HIGH for 2-3 hours.

adding cream cheese to the half cooked street corn chicken

Finally, garnish with cilantro, tajin and a splash of lime juice. Serve warm and enjoy!

NOTE: Parsley can be used if you’d like instead of cilantro.

finished street corn chicken in the crockpot

What Should I Serve This With?

You don’t have to over complicate the sides here. This recipe is great served over some simple white rice or Sour Cream Mashed Potatoes.

Can I Use Fresh Or Frozen Corn For This Recipe?

Yes, you can absolutely use fresh or frozen corn for this recipe. If you’re using fresh, take the kernels off 3 cobbs of corn. That should be about 2 cups. If you’re using frozen, no need to thaw it out. Just toss about 2 cups worth into the crockpot and you’re good to go.

Storage

Let the street corn chicken cool completely then place it into an air tight container. It will last in the refrigerator for up to 3 days.

This recipe freezes well, too. Place it into a freezer safe air tight container. It will last for up to 3 months. Just be sure to thaw it in the fridge over night before you warm it up to serve.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Crockpot- A large, 8 QT crock pot with a high/low setting and dishwasher safe. Perfect for large meals like this one.
  • Storage Containers- These are my favorite from Rubbermaid! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • Titanium Cutting Boards - A healthy choice for meal prepping. These are sleek, easy to store and dishwasher safe.

Crockpot Street Corn Chicken Recipe

Crockpot street corn chicken combines all the flavors you love about street corn with flavorful pieces of chicken in one easy to make slow cooker meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
3 hours 15 minutes
Course Main Course
Cuisine American, Mexican

Equipment

  • 6-8 QT Crockpot

Ingredients
  

  • 2 Pounds Chicken Breast, cut into 2" pieces
  • 3 Cups Corn, drained (about 3 cans)
  • ½ Cup Sour Cream
  • ¼ Cup Mayonnaise
  • 8 Oz Cheddar Cheese
  • 8 Oz Monterey Jack Cheese
  • ½ Onion, diced
  • 3 Cloves Garlic, minced
  • 4 Oz Cream Cheese, room temperature
  • 2 Tbs Tajin (divided)
  • 1 Tbs Elote Seasoning
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder
  • 2 Tbs Fresh Lime Juice

Instructions
 

  • In a medium sized bowl, add the diced chicken and add the salt, pepper, garlic powder and paprika. Stir everything together until the chicken is evenly coated then place it into the crockpot.
  • Add the canned corn, onion, garlic, sour cream and mayonnaise. Season it with salt, pepper, elote seasoning and tajin. Add the cheddar and Monterey Jack cheese.
  • Place the lid on top and set the crockpot on low for 3-4 hours. About half way through the cooking process, carefully remove the lid and give everything a nice big stir. After that, place the lid back on and add cream cheese when there’s 30 minutes left.
  • Finally, garnish with cilantro, tajin and a splash of lime juice. Serve warm and enjoy!
Keyword crockpot street corn chicken

Other Easy Crockpot Recipes

If you like super easy to make crockpot recipes like this one, you have to try Crockpot Beef And Noodles, Crockpot Chicken And Noodles and Crockpot Smothered Pork Chops.

BEST TRADITIONAL THANKSGIVING STUFFING RECIPE

by 3 Comments

The best tradition Thanksgiving stuffing recipe is made with the perfect mix of crunchy homemade sourdough croutons and soft a herby center.

From the recipe collection of Tara Ippolito

the best traditional thanksgiving stuffing reciep

This stuffing recipe is everything you want on you’re Thanksgiving table. It’s cozy, buttery, herby, and loaded with holiday flavors . The toasted sourdough gives it that great crispy texture that makes it stand out from other basic versions. In fact, It soaks up all the broth and seasoning beautifully, so every bite is super savory and delicious.

This is one of my favorite stuffings to make for the holidays. The sourdough gives it the best mix of crispy and soft, and the flavor screams nostalgic Thanksgiving . Basically, If you want a true crowd-pleaser, trust me, this is the one to make.

Ingredients

This is the full list of ingredients that you’ll need to make this recipe. You can find the full list of ingredients with measurements and instructions in the recipe card below.

  • Sourdough Bread- It holds its form but still soaks up lots of moisture. It’s got the perfect crusty texture for this.
  • Butter- Melts into the bread and give it a deep, rich flavor. It also helps the top of the stuffing get nice and golden brown.
  • Onion- Yellow or white onion would both be ok to use.
  • Celery- Brings a fresh and savory crunch and classic Thanksgiving flavors.
  • Garlic- Fresh, jarred or garlic paste are all great options for this recipe.
  • Chicken Broth- Adds lots of moisture and softens the bread.
  • Eggs- Binds the pieces together in the stuffing once it’s baked.
  • Chicken Bullion- Adds a concentrated savory punch, making the stuffing taste richer, deeper, and extra flavorful.
  • Poultry Season- Adds a warm blend of sage, thyme, rosemary, and marjoram that all those classic holiday flavors to this dish. I personally love Belles- it’s the best! Look for it at your local grocery store or you can find it on my Amazon store HERE.
  • Seasoning- Rosemary, Thyme and Sage
    add that classic holiday aroma and earthy flavor that gives your stuffing that cozy, traditional Thanksgiving taste.

How To Make It

Here’s how to make this delicious side dish. The full list of ingredients and instructions can be found in the recipe card below.

Preheat the oven to 325°

First, chop the sourdough into bite sized pieces and place them onto a large cookie sheet. Place it in the oven for 15 minutes. After that, carefully toss the pieces and place them back onto the oven for another 5 or until they’re lightly toasted. Now, leave them uncovered on the counter overnight to dry out further.

PRO TIP: Place the baking sheet onto the center rack of the oven. It will ensure the bread toasts up evenly.

NOTE: Everyone’s ovens are different so please keep an eye on it. If they’re toasted after the first 15 minutes, no need to put it back into the oven. They should only be lightly toasted because leaving them out overnight will allow them to dry out even more.

toasted sourdough breadcrumbs

Preheat the oven to 350°

Now, in a large skillet, melt the butter over medium high heat and add the chopped onion and celery. Season them with salt, pepper, garlic powder and poultry seasoning. Then, sauté the vegetables for about 5 minutes or until they are soft, then stir in the chopped garlic, chicken bullion, thyme, rosemary and sage. Sauté everything together for about 2 more minutes. Let them cool slightly.

sauteed garlic, onion, celery for sutffing

Then, in a large bowl, add the toasted sourdough, sautéed vegetables and 2 cups of chicken broth. In a small bowl, add the eggs and another half a cup of chicken broth. Beat everything together and stir it into the bread and vegetables.

PRO TIP: Beating the eggs together with chicken broth will give the stuffing a lighter texture while helping it bind other better, too.

NOTE: Some people like a “wetter” stuffing. In that case, feel free to add an addition ¼-1/2 a cup of chicken broth.

Next, add the mixture to a greased baking dish and spread it out so that it’s even. Evenly distribute the pats of butter on top and place it in the oven for 45-50 minutes or until the top is golden brown and toasted. Serve warm and enjoy!

NOTE: If the stuffing is getting too browned and theres still more cooking time left, tin foil tent it.

thanksgiving suffing prepared for the oven

What Kind Of Bread Should I Use?

I like sourdough for this recipe but French/Italian, traditional white or even brioche bread are all great options.

Can I Put The Stuffing Inside The Turkey?

You technically can put the stuffing inside the turkey to cook. Simply put, that’s the old school traditional way but it’s not the safest or most reliable method. The stuffing inside the turkey has to reach 165°F to be safe to eat. Sometimes the turkey meat finishes cooking before the stuffing hits that temp, which can dry out the bird or leave the stuffing unsafe. I recommend just baking it separately.

What To Serve This With?

This is a classic dish that’s usually served along side a turkey or Holiday Ham. It would also be great alone side Sweet Potato Casserole, Sautéed Green Beans With Bacon and Pumpkin Pie Dump Cake for dessert.

Storage

Let the stuffing cool completely then place it into an air tight container. It will last in the fridge for up to 3 days. This recipe freezes well, too. Just place it into an air tight freezer safe container and it will last for up to about 3 months. Let it thaw in the refrigerator before reheating.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • Titanium Cutting Boards - A healthy choice for meal prepping. These are sleek, easy to store and dishwasher safe.
  • Large Glass Mixing Bowls- Perfect for large portions like this. They come with lids, are dishwasher safe and easy to store, too.

Best Tradition Thanksgiving Stuffing Recipe

The best tradition Thanksgiving stuffing recipe is made with the perfect mix of crunchy homemade sourdough croutons and soft a herby center.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
1 hour
Course Side Dish
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 24 Oz Sourdough Bread
  • 1 Stick Butter (divided)
  • 2 Cups Onion, diced
  • 2 Cups Celery, diced
  • 4 Cloves Garlic, minced
  • 2.5 Cups Chicken Broth
  • 2 Large Eggs
  • 1 Tbs Poultry Seasoning
  • 1 teaspoon Chicken Bullion
  • Salt And Pepper to taste
  • 1 teaspoon Garlic Powder
  • 1 Tbs Fresh Thyme
  • 1 Tbs Fresh Rosemary, chopped
  • 1 Tbs Fresh Sage, chopped

Instructions
 

  • Preheat the oven to 325°
  • Chop the sourdough into bite sized pieces and place them onto a large cookie sheet. Place it in the oven for about 15 minutes. Carefully toss the pieces and place them back onto the oven for another 5 or until they’re lightly toast.
    Its best to leave them uncovered on the counter overnight to dry out further. Do that if you have the time. If not, you can make the stuffing now.
  • Preheat the oven to 350°
  • In a large skillet, melt half of the butter over medium high heat and add the chopped onion and celery. Season them with salt, pepper, garlic powder and poultry seasoning. Sauté the vegetables for about 5-7 minutes or until they are soft, then stir in the chopped garlic, chicken bullion, thyme, rosemary and sage. Sauté everything together for about 2 more minutes. Let them cool slightly.
  • In a large bowl, add the toasted sourdough croutons and toss them together with 2 cups of chicken broth. Stir in the sautéed vegetables. In a small bowl, whisk the eggs and remaining chicken stock together. Stir it into the bread and vegetables.
  • Add the stuffing mixture to a greased baking dish and spread it out so that it’s even. Cut the remaining butter into pats and evenly distribute them on top of the stuffing. Place it in the oven for 45-50 minutes or until the top is golden brown and toasted. Serve warm and enjoy!
Keyword best tradition Thanksgiving stuffing recipe

Other Easy Stuffing Recipes

If you like super easy to make recipes with stuffing like this one, you have to try Chicken And Stuffing Casserole, Easy Cornbread Stuffing, and Traditional Sausage Stuffing.

SAUTÉED GREEN BEANS WITH BACON

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Sautéed green beans with bacon take fresh cooked green beans and tossed them with crispy bacon and Parmesan cheese for a buttery, smoky and delicious side dish.

From the recipe of Tara Ippolito

Sautéed green beans with bacon is proof that simple ingredients can make serious magic. The green beans stay bright, the bacon is crispy and the Parmesan cheese brings it all together. It’s fast, easy, and it seriously tastes like something you’d get at a steakhouse. And the best part is that you made it in one skillet right at home.

I’ve made green beans so many ways and this one is always the winner. The bacon gets super crispy, the beans stay tender-crisp and flavorful, and everything gets coated in that buttery, garlicky goodness. It’s quick, it tastes restaurant-quality, and once you try this it will be your go to green bean recipe forever.

Ingredients

Here are all of the ingredients you’ll need to make this delicious side dish. You can find the ingredients along with exact measurements in the recipe card below.

  • Water- For blanching the green beans. This will give them a beautiful, bright color green.
  • Fresh Green Beans- Washed with the ends trimmed and cut into 2” pieces.
  • Butter- Adds lots of rich flavor to the dish.
  • Garlic- Jarred, fresh or garlic paste could all be used here.
  • Bacon- Adds lots of Smokey flavor, saltiness and the perfect amount of crunch to the dish.
  • Parmesan Cheese- Goes together perfectly with the green beans and bacon bringing a nutty richness while binding it all together.
  • Seasoning- Salt enhances every ingredient of this dish, Black Pepper balances out the richness and the garlic powder makes sure that each bite is loaded with just the right amount of garlicky flavor.

How To Make It

Here are the instructions on how to make this delicious side dish along with some tips and notes. You can find the full ingredients list with measurements and instructions in the recipe card below.

First, add the bacon to a large cast iron skillet and cook it over medium high heat until crispy. Using a slotted spoon, remove the bacon and grease from the pan leaving behind 1 tbs in the pan. Turn the heat off.

PRO TIP: Dicing bacon with a regular knife can be a real pain in the butt. Using a good pair of kitchen shears makes the process so much easier.

NOTE: If you don’t have a cast iron skillet, any large skillet will be ok to use here.

Now, bring a large pot of water to a boil and add the green beans. Let them cook in the water for about 3 minutes. Strain them from the water and immediately place them into an ice bath to halt the cooking process.

PRO TIP: Have the ice bath ready to go before the green beans are done to prevent them from over cooking.

NOTE: The ice bath will keep the green beans crisp and bright in color.

blanched green beans

Next, add butter to the skillet and warm that and the bacon grease over medium heat. Add the fresh garlic and sauté for 1 minute or until the garlic is fragrant. Add the crispy bacon and green beans into the skillet.

Then, season the green beans with salt, pepper and garlic powder. Add the Parmesan cheese and toss everything together. Let the green beans and bacon warm up in the pan for about 2 minutes, stirring frequently. The Parmesan cheese should be slightly melted.

green beans with bacon in cast iron skillet

Finally, serve warm and enjoy!

What To Serve This With

This dish would be the perfect recipe to serve along side a Holiday Ham or turkey. You don’t need to wait for the holidays, though. Serve it with some Crockpot French Onion Meatloaf or Baked Caesar Chicken and it will be delicious.

Can I Use Canned Green Beans?

Yes, you can use canned green beans in this recipe but I don't really recommend it. They wont be as crisp as this recipe calls for them to be. But if you'd like to use them, just drain and rinse them well, then add them at the end so they warm through without getting mushy.

Can I Omit The Bacon?

Yes, you definitely can omit the bacon if you'd like to. Just add about 1 Tbs more of butter to make up for the lost bacon fat.

Storage

Let the green beans cool completely and place them into an air tight container. They will last in the fridge for up to 3 days.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • Cast Iron Skillet- Lodge, pre seasoned 10” skillet.
  • Kitchen Shears- All purpose, stainless steel kitchen sheers. These have so many incredible uses and are perfect for cutting the bacon in this recipe. They're dishwasher safe, too.

Sautéed Green Beans With Bacon Recipe

Sautéed green beans with bacon take fresh cooked green beans and tossed them with crispy bacon and Parmesan cheese for a buttery, smoky and delicious side dish.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Course Side Dish
Cuisine American

Equipment

  • 10' Cast Iron Skillet

Ingredients
  

  • 2 Pounds Fresh Green Beans- cleaned, trimmed and cut into 2" pieces
  • ½ Pound Bacon, diced
  • 1 Tbs Butter
  • 3 Cloves Garlic, minced
  • ¼ Cup Parmesan Cheese
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder

Instructions
 

  • Add the bacon to a large cast iron skillet and cook it over medium high heat until crispy. Using a slotted spoon, remove the bacon and grease from the pan leaving behind 1 tbs in the pan. Turn the heat off.
  • Bring a large pot of water to a boil and add the green beans. Let them cook in the water for about 3 minutes. Strain them from the water and immediately place them into an ice bath to halt the cooking process.
  • Add the butter to the skillet and warm that and the bacon grease together over medium heat. Add the fresh garlic and sauté for 1 minute or until the garlic is fragrant. Add the crispy bacon and green beans into the skillet.
  • Season the green beans with salt, pepper and garlic powder. Add the Parmesan cheese and toss everything together. Let the green beans and bacon warm up in the pan for about 2 minutes, stirring frequently. The Parmesan cheese should be slightly melted. Serve warm and enjoy!
Keyword sauteed grean beans with bacon

Other Easy Side Dish Recipes

If you like super easy to make vegetable side dishes like this one, you have to try Honey Roasted Carrots, Creamy Brussels Sprouts With Bacon and Roasted Asparagus With Parmesan And Tomatoes.

MARRY ME PASTA

by 15 Comments

Marry me pasta is a sun dried tomato and parmesan cheese laced dish with tender spaghetti coated in a rich, creamy and garlicy sauce for a truly crowd pleasing dinner.

From the recipe collection of Tara Ippolito


Marry Me Pasta is the kind of dish that feels effortless to put together but packs so much delicious flavor. The creamy sauce, sun-dried tomatoes, and garlic come together in a rich, luxurious combo that tastes like a restaurant meal made right at home. It's comforting yet impressive and simple enough for a weeknight but special enough to serve for any occasion. This pasta will make anyone fall in love at first bite.


I've had other versions of Marry Me Pasta and this one truly is the best. Its creamy, garlicky and packed with flavor without being heavy. The sauce is perfectly balanced so it's silky and full of depth, with just the right pop from the sun-dried tomatoes and parmesan. If you've never made this before, its the one you want to start with for sure. Just trust me, my version will become your new go-to. It's simple, cozy, and absolutely irresistible.

Ingredients

Here is the list of all the ingredients need to make this delicious marry me pasta recipe. For a full list of ingredients including measurements, please see the recipe card below.

  • Spaghetti- This is the perfect pasta shape to choose for this kind of sauce. It clings to every strand beautifully.
  • Pasta Water- Save a ladle of the water that the pasta is boiling in before you strain it. It adds a lot of salty, starchy goodness that loosens the sauce without making it watery.
  • Olive oil- Brings out the natural sweetness of the garlic and onions when its sauteeing.
  • Butter- Adds a silky richness to the sauce.
  • Onion- White or yellow onion would both be ok to use for this recipe.
  • Garlic- Use chopped, jarred or garlic paste.
  • Tomato Paste- Deepens the sauce and adds lots of rich tomato flavoring.
  • Flour- Thickens the sauce perfectly.
  • Chicken Broth- Use low sodium chicken broth or vegetable broth here if you'd like to.
  • Heavy Cream- Makes it super silky, creamy and cuts the acidity of the tomato past.
  • Basil- Brings a bright, aeromatic freshness to the sauce.
  • Sun Dried Tomatoes (plus some oil from the jar)- Adds a sweet and savory tomato flavor to the whole dish.
  • Parmesan Cheese- Adds a salty, nutty and flavor boosting richness to the sauce.
  • Seasoning- Salt enhances all the ingredients. Black Pepper cuts the richness of the sauce. Garlic Powder disperse a delicious, garlicy flavor thought the dish. And Italian Seasoning adds the perfect blend of Italian herbs and seasonings.

How To Make It

First, heat the oil in a large pan and add the chopped onion and garlic. Lightly season it with salt, pepper and 1 Tbs of Italian seasoning. Saute until the vegetables are soft.

Pro Tip: Adding the Italian seasoning now lets the dry herbs really bloom and infuses into the oil for lots of flavor throughout the sauce.

Note: If you like a little heat to your dishes, add some crushed pepper flakes now, too.

Now, add the butter and stir it until it melts. Stir in the tomato paste for 1 minute then add the flour. Stir the flour into the sauce for 2 minutes.

Note: Make sure to let the flour cook out for the whole 2 minutes or the sauce will taste raw and pasty.

Next, stir in the chicken stock and heavy cream. Season the sauce with salt, pepper and garlic powder.

Pro Tip: If the heavy cream is coming straight out of the fridge, place it into a microwavable safe container and into the microwave for about 15-30 seconds to take the chill off. It will incorporate into the sauce much better. The same can be done for the chicken broth.

Then, add the sun-dried tomatoes and a little bit of the oil from their jar. Stir in the shredded basil and Parmesan cheese. Taste the sauce now and re season it if it needs it.

marry me sauce in skillet

Finally, add a ladle of the pasta water and the cooked spaghetti. Toss the pasta into the sauce until it’s evenly coated. Serve warm and enjoy!

Pro Tip: Pasta water is starchy and salty and really assists in helping the sauce stick to the spaghetti.

marry me pasta

What To Serve This With

This marry me pasta would be the perfect side dish to compliment something like Chicken Cutlets or Classic Meatballs. Add some Homemade Garlic Bread and a big side salad would be great additions to this also.

Can A Protein Be Added

Yes, a protein can absolutely be added to this pasta for a hearty and complete meal. Cooked chicken, shrimp, sausage, meatballs or salmon would all be wonderful additions.

How To Store It

Let the pasta cool completely then place it into an air tight container. It will last in the fridge for up to three days.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Caraway Skillet- The best non stick and oven safe cookware around in my opinion.
  • Storage Containers- These are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • Microplane- Stainless steel, dishwasher safe and perfect for grating hard cheeses and garlic for this recipe

Marry Me Pasta

Marry me pasta is a sun dried tomato and parmesan cheese laced dish with tender spaghetti coated in a rich, creamy and garlicy sauce for a truly crowd pleasing dinner.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
20 minutes
Course Main Course, Side Dish
Cuisine American, Italian

Ingredients
  

  • 1 Pound Spaghetti, cooked plus a ladle of the pasta water
  • 2 Tbs Olive Oil
  • 1 Small Onion, chopped
  • 4 Cloves Garlic, chopped
  • 2 Tbs Italian Seasoning (divided)
  • 2 Tbs Tomato Paste
  • 2 Tbs Butter
  • 2 Tbs Flour
  • ½ Cup Chicken Broth
  • 1 Cup Heavy Cream
  • ¼ Cup Sun Dried Tomatoes, chopped plus 1 Tbs of oil from the jar
  • ½ Cup Parmesan Cheese
  • 3 Tbs Fresh Basil, shredded
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder

Instructions
 

  • Heat the oil in a large pan and add the chopped onion and garlic. Lightly season it with salt, pepper and 1 Tbs of Italian seasoning. Saute until the vegetables are soft.
  • Add the butter and stir it in until it melts. Stir in the tomato paste for 1 minute then add the flour. Stir the flour into the sauce for 2 minutes.
  • Stir in the chicken stock and heavy cream. Season the sauce with salt, pepper, Italian seasoning and garlic powder.
  • Add the sun-dried tomatoes and oil from their jar. Stir in the shredded basil and Parmesan cheese. Taste the sauce now and re season it if it needs it.
  • Add a ladle of the pasta water and the cooked spaghetti. Toss the pasta into the sauce until it’s evenly coated. Serve warm and enjoy!
Keyword marry me pasta

Other Easy Pasta Recipes

If you like super easy to make pasta recipes like this one, you have to try Chicken Pot Pie Pasta, Spicy Vodka Rigatoni and Creamy Tuscan Tortellini.

CROCKPOT BEEF AND NOODLES

by 51 Comments

Crockpot beef and noodles is a cozy, comforting meal made with tender beef slow-cooked in a rich, flavorful broth and tossed with hearty noodles for a meal the whole family will love.

Crockpot Beef And Noodles

From the recipe collection of Tara Ippolito

crockpot beef and noodles

Crockpot beef and noodles is the ultimate comfort food. Its got tender chunks of slow-cooked beef simmered in a rich, savory broth until melt-in-your-mouth soft, then tossed with hearty egg noodles that soak up all that delicious flavor. It's a cozy, stick-to-your-ribs meal that fills the house with a mouthwatering aroma as it cooks low and slow all day. Perfect for chilly nights or when you need something warm, hearty, and filling.


Trust me, this is the recipe you want because l've perfected every step to make it foolproof, flavorful, and unbelievably comforting. My version takes the classic to the next level with a rich, savory depth and tender beef that practically melts into the noodles. Once you try it my way, you'll never go back.

Ingredients

Here are all the ingredients you'll need to make this recipe. For a full list of ingredients with measurements, please see the recipe card below.

  • Meat- Stew Meat is but try to get a chuck roast and cut up on your own if possible. Stew meat doesn't always use the best cuts of beef. Also, you can trim and control the amount of fat on each piece to your liking.
  • Lipton Onion Soup Packet- Brings a rich, onion flavor with a hint of saltiness to the meal.
  • Au Jus Packet- This wil really help intensify the meaty flavor of the sauce.
  • Brown Gravy Packet- It will create a rich, savory thickness to the broth and a ton of beefy flavor.
  • Onion- White or yellow onion would both be ok to use here.
  • Water
  • Beef Broth- Use low sodium if you're watching your salt intake. This flavorful broth will keep the beef moist while cooking and also make a delicious broth for the egg noodles.
  • Egg Noodles- Any size and shape of egg noodles would be ok to use here. I been able to find Reames Egg Noodles but I think they would be great to use here, too.

How To Make It

First, add the stew meat to the crockpot. Sprinkle the onion soup, au jus and brown gravy packets on top. Add in the diced onion, too.

Next, pour in the water and beef broth and give everything a nice big stir. Put the top onto the crockpot set it on low 6 hours.

Once the time is up, stir everything together and try to break up the chunks of beef a bit while you’re stirring. Then, stir in the cooked egg noodles.

Finally, serve warm and enjoy!

Recipe Tips And Variations

  • Cook Time- This can be cooked on low for 6 hours or on high for 3. I highly recommend that you take the time and let the crockpot run on low for the whole 6 hours. The beef will turn out much more tender that way.
  • Sour Cream- Add in about ¼-1/2 cup of sour cream with the egg noodles to add some creaminess.
  • Veggies- Add some frozen peas the last half hour of cooking for a pop of color and texture.

What To Serve This With

All you need to serve this with to make it a complete meal is a simple side salad or vegetable like Garlic Parmesan Roasted Broccoli or Frozen Roasted Green Beans.

Storage

Let the beef and noodles cool then place them into an air tight storage container and into the refrigerator for up to 3-4 days.

Featured Products

Check the products featured in this recipe tutorial out on my Amazon Shop.

  • 6 QT Crockpot- This is the perfect size crockpot for this kind of a recipe.
  • Storage Containers- These are my favorite. They're BPA free and the lids are air tight, too.

Crockpot Beef And Noodles Recipe

Crockpot beef and noodles is a cozy, comforting meal made with tender beef slow-cooked in a rich, flavorful broth and tossed with hearty noodles for a meal the whole family will love.
4.59 from 12 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Equipment

  • Crockpot

Ingredients
  

  • 1.5-2 Pounds Stew Meat
  • 1 Oz Packet Au Jus
  • 1 Oz Packet Brown Gravy
  • 1 Oz Packet Onion Soup Mix
  • 1 Medium Onion, diced
  • 1 Cup Water
  • 1 Cup Beef Broth
  • 12 Oz Egg Noodles, cooked

Instructions
 

  • Add the stew meat to the crockpot.
  • Sprinkle the onion soup, au jus and brown gravy packets on top and add the diced onion.
  • Pour In the water and beef broth and give everything a nice big stir.
  • Put the top onto the crockpot set it on low 6 hours.
  • Once the six hours are up, stir everything together and break up the chunks of beef a bit while you’re stirring.
  • Finally, stir in the egg noodles. Serve warm and enjoy!
Keyword crockpot beef and noodles

Other Crockpot Recipes

If you love super easy to make crockpot recipes like this one, you have to try my Crockpot Beef Stroganoff, Crockpot Chicken And Noodles and Crockpot Smothered Pork Chops.

CROCKPOT BEEF STROGANOFF

by 9 Comments

Crockpot, beef stroganoff, combines slowly cooked stew meat and a creamy mushroom sauce with cooked egg noodles for a delicious comfort food recipe that everybody’s going to love.

Crockpot Beef Stroganoff

From the recipe collection of Tara Ippolito

Crockpot beef stroganoff is one of the very first recipes that I’ve ever shared on social media and also happens to be one of my favorites.

I have been making this recipe for my family and friends for well over a decade and it has become a staple in my home.

Especially during the cooler months here in Jersey when I’m really craving a delicious, stick to your ribs meal. This will keep me warm and full for hours.

Crockpots are such a fantastic choice for busy weekday dinners when you just can’t find the time to put a meal on the table. This is literally a dump and go recipe.

It requires very minimal effort and not too many ingredients either. The golden mushroom soup is what really makes this recipe stand out.

It gives it so much flavor that goes perfectly with the stew, meat, and egg noodles. It really just is the best recipe that I have tried for crockpot, beef stroganoff ever.

I’m very confident that if you try this one, it will become a staple in your home too. It’s one of my personal favorites and I’m super excited to share it.

I really hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Crockpot Beef Stroganoff Variations

I like this recipe for crockpot beef stroganoff made just the way it is but here are some ways to change it up if you’d like to.

  • Soup- Campbell’s golden mushroom soup really is the best for this, but if you can’t find that cream of mushroom will be an OK replacement.
  • Noddles- Any kind of egg noodles would be great to use here.
  • Meat- You can either get stew meat that’s already cubed up or cut a chuck roast into 1- 2 inch pieces if you’d like ?

Other Easy Crockpot Recipes

If you like super easy to make crockpot recipes like this one, here are some others that I know you’ll love, too.

Crockpot Beef Stroganoff Ingredients

  • Egg Noodles, cooked
  • Stew Meat
  • Campbells Golden Mushroom Soup
  • Onion, diced
  • Worcestershire Sauce
  • Water
  • Cream Cheese, cubed and room temperature
  • Salt, Pepper and Garlic Powder
  • Fresh parsley, for garnish

Instructions

First, add the stew meat to the crockpot and season it with salt, pepper and garlic powder. Stir it together until the meat is evenly coated.

Now, add the cans of Golden Mushroom Soup.

Then, add the water to the empty cans, give them swirl around to loosen any soup stuck to the sides and add it to the crockpot.

Next, add the chopped onion and Worcestershire sauce.

Now, stir it all together.

Then, place the lid on top and set the crockpot to low 8 hours.

At the 7.5 hour mark, add the cubed cream cheese and stir it. Let it cook with the meat for the last 30 minutes.

Once the 8 hours is up, stir the meat together one last time breaking any large chunks of stew meat down into smaller pieces and smoothing out any clumps of cream cheese.

Finally, garnish with fresh parsley, serve warm and enjoy.

Click the above image to see the products that were featured in the recipe tuturial on my Amazon Store.

Crockpot Beef Stroganoff

Crockpot, beef stroganoff, combines slowly cooked stew meat and a creamy mushroom sauce with cooked egg noodles for a delicious comfort food recipe that everybody’s going to love.
3 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Equipment

  • Crockpot

Ingredients
  

  • 1 Pound Egg Noodles, cooked
  • 2.5 Stew Meat
  • 2 (10.5 oz) cans Campbells Golden Mushroom Soup
  • ½ Cup Water
  • 1 Small Onion, diced
  • 1 Tbs Worcestershire Sauce
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 8 Oz Cream Cheese, room temperature and cubed

Instructions
 

  • Add the stew meat to the crockpot and season it with salt, pepper and garlic powder. Stir it together until the meat is evenly coated.
  • Sdd the cans of Golden Mushroom Soup. Add the water to the empty cans, give them swirl around to loosen any soup stuck to the sides and add it to the crockpot.
  • Add the chopped onion and Worcestershire sauce and stir everything together.
  • Place the lid on top and set the crockpot to low 8 hours.
  • At the 7.5 hour mark, add the cubed cream cheese and stir it. Let it cook with the meat for the last 30 minutes.
  • Once the 8 hours is up, stir the meat together one last time breaking any large chunks of stew meat down into smaller pieces and smoothing out any clumps of cream cheese.
  • Finally, stir in the cooked egg noodles, garnish with fresh parsley, serve warm and enjoy.
Keyword Crockpot Beef Stroganoff

CREAMY CAFETERIA NOODLES

by 59 Comments

These creamy cafeteria noodles are a classic side dish using egg noodles cooked in broth, cream of chicken soup, and butter.

From the recipe collection of Tara Ippolito


Creamy cafeteria noodles are the ultimate comfort food. They're simple, nostalgic, and packed with rich, creamy flavor. They're the kind of dish that instantly brings back memories of cozy lunches and homestyle cooking. With tender egg noodles coated in a buttery, savory sauce, this recipe is both easy to make and irresistibly satisfying. It's the perfect side dish or main meal when you're craving something warm, creamy, and comforting.

This recipe is special because it's the one my mom used to make for my siblings and I all the time when we were kids. It's pure comfort in a bowl. I've perfected it just the way she did, with that rich, buttery flavor and nostalgic, home-cooked taste you can't find anywhere else. If you want the real deal, this is the recipe you want and you'll only find it right here.

Ingredients

Here are the ingredients needed to make these deicious cafeteria noodles. For the full list of ingredients and instructions, please see the recipe card below.

  • Egg Noodles- Any size or shape of egg noodles would be great to use for this recipe. They will soak up all the delicious broth perfectly.
  • Cream Of Chicken Soup- Regular Cream Of Chicken Soup or Cream Of Chicken Soup With Herbs are great to use here.
  • Chicken Broth- Low sodium chicken broth would be great to use if you're watching your salt intake.
  • Chicken Bullion- Just a little bit of this seasoning will give the broth so much flavor.
  • Black Pepper
  • Butter- Adds a richness and creaminess to the noodles.
  • Dried Parsley (optional)- A
  • tiny bit on the top for garnish will give these noodles a little pop of color.

How To Make Them

First, in a large pot with a lid (or dutch oven), add the chicken broth and heat it over medium-high heat. Season it with chicken bullion and pepper.

Then add the cream of chicken soup and butter. Stir everything together until the butter is melted and the ingredients are evenly combined. Add the egg noodles and spread them around until they’re evenly submerged in the liquid.

Now, let them boil for two minutes and place the lid on top of the pot. Turn off the heat and let it sit on the stove (over the same burner) for 10 minutes to let the noodles cook fully.

Finally, remove the lid and give the noodles one last big stir before serving. Garnish with parsley (optional), let them cool slightly to thicken up a bit, and enjoy!

Can You Add A Protein?

Yes, you absolutely can add a protein like chicken, beef or shrimp. Just be sure that the meat is cooked all of the way through before stirring it into the finished noodles before serving.

What To Serve Them With

Made the way the recipe is intended to be made, its a side dish that can be served along side practically any main protein and vegetable. So, choose your favorite. We've always loved them served with some Crockpot Smothered Chicken Legs and Frozen Roasted Green Beans.

Storage

Wait until the noodles cool then place them into a lidded air tight storage container. They will last in the refrigerator for up to 3-4 days.

Featured Products

Check out the products that I used in this recipe tutorial on my Amazon Store.

  • Cast Iron Dutch Oven- 7.5 Quart Enameled Cast Iron Dutch Oven with Lid - Dual Handles - Oven Safe up to 500° F or on Stovetop.
  • Chicken Bullion- Perfect flavor enhancer for soups, sauces or stews.
  • Storage Containers- These are my favorite. They're the perfect size for storing leftovers, BPA free and dishwasher safe.

Creamy Cafeteria Noodles Recipe

These creamy cafeteria noodles are a classic side dish using egg noodles cooked in broth, cream of chicken soup and butter.
4.78 from 9 votes
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Course Side Dish
Cuisine American

Equipment

  • 1 large pot with a lid

Ingredients
  

  • 12 Oz Egg Noodles
  • 32 Oz Chicken Broth (low sodium)
  • 2 teaspoon Chicken Bullion
  • 10.5 Oz Cream of Chicken Soup
  • Pepper to taste
  • ½ stick Butter
  • Parsley for garnish (optional)

Instructions
 

  • In a large pot with a lid, add the chicken broth over medium high heat.
  • Stir in the chicken bullion and pepper.
  • Add the cream of chicken soup and butter and stir everything together until the butter is melted and the ingredients are evenly combined.
  • Add the egg noodles and spread them around until they’re evenly submerged in the liquid.
  • Let the noodles boil for two minutes then place the lid on top of the pot and turn off heat. (Keep the pot on the same burner)
  • Now, leave the lid closed for 10 minutes and let the noodles cook fully.
  • Finally, remove the lid and give the noodles one last stir before serving. Garnish with parsley (optional), let them cool slightly to thicken up a bit and enjoy.
Keyword creamy cafeteria noodles, creamy egg noodles

EASY ENCHILADA CASSEROLE

by 3 Comments

Beef Enchilada Casserole is an easy to make dinner the whole family will love made with seasoned ground beef, shredded cheeses, beans and enchiladas sauce in between layers of flour tortillas.

From the recipe collection of Tara Ippolito

Easy enchilada casserole


Easy enchilada casserole is the ultimate cozy, crowd-pleasing dinner. All the bold, saucy, cheesy flavors of traditional enchiladas, but layered and baked into one easy, bubbly dish. No rolling tortillas and no fuss, just comforting Tex-Mex goodness that comes together fast. Every bite is loaded with tender tortillas, melty cheese, savory taco seasoned beef filling, and rich enchilada sauce. This is the kind of meal that everyone will be going back for. It's hearty, satisfying, and perfect for busy nights.

This recipe takes everything people love about enchiladas and makes it even better. With just the right balance of spices, cheeses, and seasoned beef. You skip the complicated steps and use smart shortcuts. This comes together fast, but still tastes like you spent all afternoon in the kitchen.

Ingredients

These are all the ingredients you'll need to make this easy enchilada casserole including some personal notes to help make this recipe the best that it can be. You'll find the full ingredients list with measurements in the recipe card below.

  • Tortillas- Use large flour tortillas to better cover the space.
  • Ground Beef- Get a lean 85-90% ground beef. It balances flavor and texture perfectly.
  • Taco Seasoning- This seasoning brings the whole dish to life with a delicious blend of spices, herbs, salt and a subtle pop of heat.
  • Onion- Choose a yellow or white diced onion.
  • Cheddar Cheese- Brings a sharp, tangy richness and creaminess to the dish and helps bind the layers together.
  • Monterey Jack Cheese- The mellow flavor balances out the cheddar cheese and also helps to bind the layers together.
  • Diced Green Chilies- A small ingredient that makes a big difference. Adds some moisture to the dish and the perfect amount of smokey, roasted pepper flavor.
  • Pinto Beans- Adds texture, flavor and heartiness to the dish without overpowering
  • Red Enchilada Sauce- Keeps the casserole from drying out with lots of bold, savory and warm chili flavor.
  • Toppings- These toppings are optional but highly recommended. Shredded Lettuce, Diced Tomatoes, Diced Red Onion and Sour Cream add a nice cool contrast against the warm casserole. Plus, they add a nice pop of color, too.

How To Make It

Here is the full list of instructions along with some personal notes on how to make this recipe the best that it can be. You can find the full list of ingredients and instructions in the recipe card below.

Preheat the oven to 350°

First, in a large skillet over medium high heat, add the ground beef and chopped onion. Cook the ground beef and break it into small pieces as it browns. Drain the fat once it’s cooked all the way through. Add the taco seasoning to the ground beef according to the directions on the back of the package.

Pro Tip: Use two taco seasoning packets instead of the recommended one to add lots of extra flavor to the beef. Original, mild or hot and spicy taco seasoning packets would all be great options here.

Then, add the can of diced green chilies and enchilada sauce. Stir everything together until it’s evenly combined and turn off the heat.

Next, add some enchilada sauce to the bottom of a 9 x 13” baking dish. Add two (or more depending on the size of the tortillas you use) tortillas to the bottom of the dish until the surface is covered completely.

Pro Tip: Tortillas are round and most baking dishes are rectangular. Feel free to rip the tortillas in half to make sure they cover the inside the baking dish more evenly.

Now, add half of the ground beef mixture and smooth it out so that it’s flat and even. Sprinkle half of the beans evenly on top of the ground beef. Add the shredded cheddar and Monterey jack cheese.

Pro Tip: Be sure to hand shred the cheese yourself. It will melt much better that way.

Next, drizzle with more enchilada and repeat those layers and end with a 3rd layer of tortillas.

Next, add the rest of the shredded cheeses and drizzle with more enchilada sauce. Cover the casserole with tin foil and pop it into the center rack of the oven for about 30 minutes or until the cheese is melted.

Pro Tip: Give the tin foil a little spray of cooking spray before adding it to prevent any cheese from getting stuck to it during the cooking tip.

Note: The center rack of the oven is the best place for this because the hot oven air will circulate and cook the casserole evenly.

Finally, let it rest for 5-10 minutes, garnish with shredded lettuce, diced tomatoes and diced onion (optional) and enjoy!

Pro Tip: Don't rush the finished product and be sure to the casserole rest before slicing into it. The layers are hot and bubbly when they come out of the oven and need time to settle and thicken up. If cut too soon, it can become a soupy mess.

What To Serve This With

This easy enchilada casserole is a meal in an of itself. So, you really don't need to serve anything along side anything if you'd prefer not to. However, if you'd like to add a little something, you can never go wrong with chips and salsa, Skillet Nachos or Crockpot Street Corn Dip.

Can I Use Corn Tortillas Instead Of Flour?

Yes, absolutely you can. Corn tortillas may actually even be preferred by some for this recipe. Flour can get a little goopy, but they just happen to be a preference of mine.

Can I Use Black Beans Instead Of Pinto?

Yes, you can swap the pinto beans for black beans if you prefer. Just be sure to rinse and drain them as well. Refried, white or red kidney beans would all be ok to use, too.

Storage

Let it cool completely then place it into air tight storage containers. It will last in the fridge for up to 3 days. This recipe freezes well, too. Just place the freezer safe air tight container into the freezer for up to three months. Let it thaw in the fridge the night before reheating.

Featured Products

hop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • XL Cheese Grater- This extra large cheese grater is stainless steel and dishwasher safe. Its the perfect tool to shred all the cheese for this recipe.

Easy Echilada Casserole Recipe

Beef Enchilada Casserole is an easy to make dinner the whole family will love made with seasoned ground beef, shredded cheeses, beans and enchiladas sauce in between layers of flour tortillas.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
50 minutes
Course Main Course
Cuisine American, Mexican

Ingredients
  

  • 6 Flour Tortillas, large
  • 2 pounds Ground Beef
  • 1 Onion, diced
  • 2 oz Taco Seasoning (2 packets)
  • 1.5 cups Cheddar Cheese, hand shredded
  • 1.5 cups Monterey Jack Cheese, hand shredded
  • 1-2 tbs Diced Green Chilies
  • 15.5 oz Pinto Beans, rinsed and drained
  • 19 oz Enchilada Sauce
  • Shredded Lettuce, Diced Tomatoes, Diced Red Onion and Sour Cream (optional toppings)

Instructions
 

  • Preheat the oven to 350°
  • In a large skillet over medium high heat, add the ground beef and chopped onion. Cook the ground beef and break it into small pieces as it browns. Drain the fat once it’s cooked all the way through.
  • Add the taco seasoning to the ground beef according to the directions on the back of the package.
  • Stir in the diced green chilies and about ¼ cup of the enchilada sauce and let it simmer for 5 miutes
  • Add ½ cup of enchilada sauce to the bottom of a 9 x 13” baking dish.
  • Add two (or more depending on the size of the tortillas you use) tortillas to the bottom of the dish until the surface is covered completely. Don’t forget, you can rip them in half if you need to, too.
  • Add half of the ground beef mixture and smooth it out so that it’s flat and even.
  • Sprinkle half of the beans evenly on top of the ground beef.
  • Then, add half a cup of the shredded cheddar and half a cup of the Monterey jack cheese.
  • Drizzle the top with ¼ cup of enchilada sauce.
  • Repeat those layers and end with a 3rd layer of tortillas.
  • Add the rest of the shredded cheeses and drizzle the top with ¼ cup of enchilada sauce.
  • Cover the casserole with tin foil and pop it into the oven for about 30 minutes or until the cheese is melted.
  • Let it cool slightly, add shredded lettuce, diced tomatoes and diced onion (optional) slice to serve and enjoy!
Keyword easy enchilada casserole

Other Easy Tex Mex Meals

If you like super easy to make Tex Mex meals like this one, you have to try White Chicken Enchiladas, Chicken Fajita Rice Skillet and Taco Bell Mexican Pizza.

EASY CHICKEN TETRAZZINI

by 10 Comments

This easy chicken tetrazzini is made with shredded rotisserie chicken and shredded cheddar cheese baked in a creamy and delicious sauce for a comfort food recipe that the whole family will love.

From the recipe collection of Tara Ippolio

chicken tetrazzini


Easy Chicken tetrazzini truly is the ultimate cozy comfort dish. Its creamy, cheesy, and packed with tender pasta and pieces of juicy chicken all baked in a golden, bubbly top. It's the kind of nostalgic and satisfying casserole that fills the house with delicious aromas and brings everyone back for seconds. Even my two picky kinds can't get enough of this one. Plus, it's easy to make, family-friendly, freezer-friendly, and perfect for using up leftover chicken. It's giving weeknight dinner hero vibes all the way!


This isn't just any chicken tetrazzini recipe either. It's the one my mother's been making for over 40 years. It's creamy, cozy, and pure comfort on a plate. My siblings and I grew up on this stuff and now I get to share the recipe that's been loved in our family for decades. If you want a tried and true classic that never fails, this is the one.

Ingredients

  • Rotisserie Chicken- Shred the rotisserie chicken into bite sized pieces to make it easy to scoop up with a fork.
  • Spaghetti- Cook to al dente only. It will continue to cook while its in the oven and we still want it to hold its form.
  • Cream Of Mushroom Soup- A short cut secret to adding mushroomy, rich flavor and thick velvety texture without needing to make a roux.
  • Cream Of Chicken Soup- Adds a savory chicken flavor thats reinforced with the shredded chicken. A great addition to add even more creaminess to the dish.
  • Cheddar Cheese- Adds a salty and savory flavor. It also helps thicken the sauce.
  • Monetary Jack Cheese- Adds a mild, buttery flavor and really compliments the shredded chicken.
  • Cream Cheese- Be sure to let the cream cheese reach room temperature before using to ensure it blends evenly into the other ingredients.
  • Seasonings- Salt enhances the other ingredients and pulls out moisture. Black Pepper adds a gentle heat and balances the richness of the dish. Garlic Powder- Adds a savory depth of classic, cozy garlic flavor.
  • Chicken Stock- Adds and supports the already delicious chicken flavors of the dish and also keeps it from drying out while cooking.
scoop of chicken tetrazzini

How To Make It

Here are the instructions along with some personal helpful notes on the best way to execute this recipe. You'll also find the full ingredients list and instructions below in the recipe card.

Preheat the oven to 350.

Fist, add the spaghetti, shredded chicken, cheeses, chicken broth and soups in a large bowl. Season it with salt, pepper and garlic powder and stir everything together until it’s evenly combined.

NOTE: The "cream of" soups tend to be on the salty side. If you're sensative to salt, don't add any here.

Add the mixture to a 9x13" greased baking dish and smooth it out so that its flat and even. Add more shredded cheddar and monetary jack cheese to the top.

NOTE: Greasing the dish will help prevent the spaghetti from sticking and burning onto the sides. Just add a little cooking spray and that will do the trick.

Now, cover the baking dish with foil. Place it into the center rack of the oven for 25 minutes or until the cheese is melted and the sides are bubbly.

PRO TIP: Spray the foil with a little cooking spray before placing it down. This will prevent any cheese from sticking to it once the foil is removed.

Finally, let it cool slightly, garnish with parsley (optional) and enjoy!

PRO TIP: Make sure to let it rest for about 5 minutes before serving to let the sauce thicken and settle. You'll get cleaner scoops and the pasta has time to reabsorb all that flavor.

What To Serve This With

This easy chicken tetrazzini is a meal in an of itself. So, you don't really need to add much to it. A vegetable like Garlic Parmesan Roasted Broccoli or Frozen Green Beans would be perfect. Add a slice of Homemade Garlic Bread and you're good to go.

Can I Use Leftover Chicken?

Yes, you can absolutely use leftover chicken. This recipe is actually the perfect use for that. Just cube it up, and add it to the dish instead of the shredded rotisserie chicken. You'll need ahout 2-2.5 cups total.

Can This Be Made Ahead Of Time?

Yes, it sure can be. This recipe is actually a great make ahead dish. Just assemble the casserole as per the instructions, tightly cover it and place it in the fridge a day ahead of when you'd like to serve it. The pasta can absorb some of the sauce, if it looks a little dry, stir in about ¼ cup of chicken broth before placing it into the oven.

Storage

Let it cool completely then place it into air tight storage containers. It will last in the fridge for up to 3 days. This recipe freezes well, too. Just place the freezer safe air tight containers into the freezer for up to three months. Let it thaw in the fridge the night before reheating.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • XL Cheese Grater- This extra large cheese grater is stainless steel and dishwasher safe. Its the perfect tool to shred all the cheese for this recipe.

Easy Chicken Tetrazzini

This easy chicken tetrazzini is made with shredded rotisserie chicken and shredded cheddar cheese baked in a creamy and delicious sauce for a comfort food recipe that the whole family will love.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 1 Rotisserie Chicken, shredded
  • 1 Pound Spaghetti, cooked to al dente
  • 10.5 Oz Cream Of Mushroom Soup
  • 10.5 Oz Cream Of Chicken Soup
  • 8 oz Cream Cheese, softened
  • 1.5 Cup Cheddar Cheese, shredded
  • 1.5 Cup Monterey Jack Cheese, shredded
  • 2 Cups Chicken Stock
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 2 Tbs Parsley, dried (optional)

Instructions
 

  • Preheat the oven to 350
  • Add all of the ingredients (reserve a half cup each of the cheddar and Monterey jack cheese) in a large bowl. Stir to combine.
  • Add it to a 9x13" greased baking dish and smooth it out so that its flat and even.
  • Top it with the reserved cheeses and cover it with foil.
  • Place it into the center rack of the oven for about 20 minutes or until the cheese is melted and the sides are nice and bubbly.
  • Finally, let it cool sightly, garnish with parsley (optional) and enjoy
Keyword easy chicken tetrazzini

Other Easy Recipes Using Rotisserie Chicken

If you like super easy to make recipes using rotisserie chicken like this one, you have to try Bacon Cheddar Ranch Stromboli, Chicken And Stuffing Casserole and Chicken Divan.

SIMPLE STOVE TOP STUFFING MEATLOAF

by 45 Comments

Simple stove top stuffing meatloaf is made with ground beef, ketchup, jarred gravy and boxed stuffing thats combined and baked to perfection.

From the recipe collection of Tara Ippolito


This simple Stovetop stuffing meatloaf recipe takes a classic comfort food to a whole new level. It's juicy, flavorful, and packed with all those delicious stuffing flavors baked right into every bite. The stuffing mix gives the meatloaf such a unique flavor and the perfect tender texture. So you don't have to chop a thing or measure a million different spices. It's cozy, nostalgic, and ridiculously easy to throw together. It's the perfect easy weekday dinner. One bite and you'll be hooked.

This recipe is the perfect blend of cozy comfort and foolproof ease. I've been making this for my family for years and its always a huge hit. Especially with the kids. Its packed with savory flavor and is tender and juicy every time. Skip the boring breadcrumbs and spice things up a little with a flavorful stuffing mix. Every bite will be loaded with buttery, herby notes baked right in with no extra chopping required. It's truly a must try!

Ingredients

Here you'll find the list of ingredients and some of my personal notes for this simple stovetop stuffing meatloaf recipe. Visit the recipe card below for a full list of ingredients with measurements.

  • Stove Top Stuffing- Any flavor of Stove Top Stuffing would be great to use for this recipe. I prefer the Savory Herbs option because the sage, thyme and rosemary all really shines through.
  • Ground Beef- 80/20 is the best ground beef option because its got the perfect amount of fat to keep the meatloaf moist.
  • Eggs- Just two will help bind the meatloaf together so it doesn't fall apart.
  • Vegetable broth- A little salty and savory, this adds flavor and softens the stuffing.
  • Ketchup- Adds a bit of sweet and tangy flavor but also helps keep the meatloaf moist.
  • Brown Gravy- I like to used jarred gravy purely out of convenience. Its salty, savory and adds hints of garlic and onion, too.
  • Salt, Black Pepper and Onion Powder- The salt enhances the other ingredients and draws out moisture to help blend flavors. Pepper balances out the sweetness from the ketchup and stuffing. The onion powder makes the meatloaf taste full bodied and well rounded.
  • Parsley- Dried or fresh, this optional garnish adds a much needed pop of color to the finished dish.

How To Make It

Here is where you'll find the step by step instructions on how to make this delicious simple stovetop stuffing meatloaf. For full measurements and instructions, please see the recipe card below.

Preheat the oven to 375 degrees.

First, add the box of Stovetop Stuffing it to a medium sized bowl and pour over the vegetable broth. Stir it together and let it sit for a few minutes. You want to make sure the stuffing is wet and soft before proceeding with the rest of the ingredients so it can be easily incorporated into the other ingredients.

Now, add the ground beef, eggs, some of the gravy, ketchup and eggs. Season it with salt, pepper and onion powder and mix everything together until its evenly combined.

PRO TIP: Don't over mix the meat. You want to stop once everything is just combined. Over mixing will make the meatloaf will make it dense, tough and dry.

Now, transfer the beef mixture to a parchment paper lined baking sheet and shape it into a meatloaf.

PRO TIP: I like to use food safe handling gloves when doing this to protect my hands. I also find that it makes it a little easier as the meat doesn't stick as much to them.

Place it into the center rack of the oven for about 45 minutes or until the meatloaf is cooked all the way through. Placing it onto the center rack ensures that the heat of the oven will wrap evenly around the food when cooking.

Next, let the meatloaf rest for 5 minutes. This is a little step with big benefits! Resting the meatloaf lets the juices redistribute throughout. If sliced too soon, the juices will run right out and the meatloaf will be drier.

Finally, warm up the rest of the gravy and pour it on top of the meatloaf. Garnish with parsley (optional), slice and serve warm.

What To Serve This With

Meatloaf goes wonderfully with lots of different side dishes. We usually like to serve it with a vegetable like Roasted Garlic Parmesan Broccoli or Honey Roasted Carrots. French Onion Rice is usually our carb of choice for this one but choose your favorite.

Can I Use Instant Stuffing Instead Of Stove Top?

Yes, you absolutely can use instant stuffing instead of stovetop and get the same flavorful results. Most instant stuffing mixes include breadrumbs plus dried herbs and flavorings. They work really well here.

Do I Need To Crush The Stuffing First?

No, you don't need to necessarily crush the stuffing because most of them come in small pieces anyway and they soften in the broth. If you happen to see some larger cubes, crushing them cant hurt. It will actually yield a more evenly textured meatloaf.

Storage

Let the meatloaf cool down completely then place it into an air tight container. It will last in the refrigerator for up to three days. It also freezes really well, too. Place it into an air tight container for up to 2-3 months. Thaw it in the fridge overnight before warming and serving.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • Latex Free Gloves- My signature pink, medium sized latex free gloves. Perfect for food prep.
  • Mixing Bowls- 5 piece stainless steel mixing bowl set. These are great for prepping recipes like this one.

Simple Stove Top Stuffing Meatloaf Recipe

This simple stove top stuffing meatloaf uses a box of stuffing instead of traditional breadcrumbs for a truly unique spin on a classic recipe.
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 13 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American

Ingredients
  

  • 2 Pounds Ground Beef
  • 6 Oz Box Stove Top Stuffing (any flavor you want) I used savory herbs
  • 1 Cup Vegetable Broth
  • 2 Eggs
  • 12 Oz Can Brown Gravy
  • ¼ cup Ketchup
  • Fresh Parsley, chopped (optional)
  • Salt and Pepper to taste
  • 1 teaspoon Onion Powder

Instructions
 

  • Preheat the oven to 350 degrees.
  • Pour out the box of stove top stuffing into a large bowl and add the vegetable broth. Stir them together and let it sit for a few minutes until the stuffing softens.
  • Add the eggs and ground beef. Season it with salt, pepper and onion powder.
  • Next add about ¼ cup of the brown gravy and the ketchup.
  • Mix everything together until it's just evenly combined. Don't over mix the meat or the meatloaf will end up being too dense.
  • Place the meat mixture onto a parchment paper lined baking sheet and form it into a meatloaf shape.
  • Bake it for about 45 minutes or until the beef is cooked all the way through. Let it rest for 5 minutes.
  • Warm up the rest of the gravy and add it to the top of the meatloaf. Spread it out evenly.
  • Sprinkle the top with fresh chopped parsley, slice and serve warm. Enjoy!
Keyword stove top stuffing meatloaf

Other Easy Meatloaf Recipes

If you like super easy to make meatloaf recipes like this one, you have to try this Stuffed Cowboy Meatloaf, Crockpot French Onion Meatloaf and Copycat Cracker Barrel Meatloaf.

ONE POT CREAMY BROCCOLI PASTA

by 13 Comments

One pot creamy broccoli pasta is a delicious, no fuss meal made by cooking pasta and broccoli florets together in a flavorful, creamy sauce for a meal the whole family will love.

From the recipe collection of Tara Ippolito

This one pot creamy broccoli pasta is the ultimate cozy-meets-fresh comfort meal. You get tender pasta wrapped in a velvety, rich sauce with pops of broccoli in every bite. It's comforting just like a homemade macaroni and cheese but with a delicious veggie twist that makes it feel hearty and wholesome. The broccoli goes perfectly with the sauce, adding earthy flavor and a gorgeous green pop of color. Plus, it all comes together in one pot, so you get big flavor with minimal effort and barely any cleanup — win-win!

This pasta isn't just delicious. It's the perfect balance of cozy, creamy comfort and fresh, veggie-packed flavor. I use simple, everyday ingredients and a one pot method that builds rich, silky sauce right into the pasta, giving every bite that restaurant-style creaminess without any fancy steps. If you want a fast, comforting pasta that tastes like you spent way more time than you did, this is the recipe to use.

Ingredients

  • Pasta- I love medium sized shells pasta for this but any small shaped pasta would do here.
  • Butter- Adds lots of richness to the onion, garlic and the whole dish.
  • Onion- Use diced white or yellow onion for this recipe.
  • Garlic- Fresh, jarred or garlic paste would all be great to use.
  • Chicken Broth- Use regular or low sodium chicken or vegetable broth.
  • Heavy Cream- Adds a thick, richness to the sauce and also helps to thicken it up a bit.
  • Broccoli- Fresh or frozen and thawed broccoli florets would both be ok to use. Just be sure to chop it up into small, bite sized pieces and adjust cooking time if necessary.
  • Seasoning- The simple seasonings of salt, pepper and garlic powder all come together to perfectly season this dish.
  • Parmesan Cheese- Adds a little nutty, saltiness to the dish and lots of flavor.

How To Make It

First, in a large pot, melt the butter over medium high heat and add the diced onion. Lightly season it with salt and pepper and add the garlic. Sauté until the onion is soft.

Now, add the chicken broth and heavy cream and season with salt, pepper and garlic powder. Bring the liquid up to a boil and stir in the pasta. Lid the pot and cook the pasta over medium high heat for 5 minutes.

Now, stir in the chopped broccoli florets. Lid the pot again and cook the pasta and broccoli together for another 4 minutes. Once they're both cooked and ender, stir in the parmesan cheese, place the lid back on and turn the heat off. Allow the sauce to thicken for about 2-3 minutes.

Finally, re season the pasta with the salt, pepper and garlic powder, if needed. Give it one more big stir to combine everything together, serve warm and enjoy.

Storage

Let the pasta cool down completely and place it into an air tight storage container. It will last in the refrigerator for up to three days.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Caraway Nonstick Ceramic Sauté Pan with Lid- These are the best you can get! Non Toxic, PTFE & PFOA Free. They’re oven safe, too.
  • Storage Containers- These are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • Prep Bowls- 5 piece stainless steel mixing bowl set. These are great for prepping recipes like this one.

One Pot Creamy Broccoli Pasta Recipe

One pot creamy broccoli pasta is a delicious, no fuss meal made by cooking pasta and broccoli florets together in a flavorful, creamy sauce for a meal the whole family will love.
5 from 1 vote
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Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Course Main Course, Side Dish
Cuisine American, Italian

Equipment

  • large pot with a lid

Ingredients
  

  • 1 Box Medium Shells Pasta
  • 4 Tbs Butter
  • 1 Small Onion, diced
  • 4 Cloves Garlic, minced
  • 4 Cups Chicken Broth
  • 2 Cups Heavy Cream
  • 1.5 Cups Broccoli Florets, chopped small
  • ¾ Cup Parmesan Cheese
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder

Instructions
 

  • In a large pot, melt the butter over medium high heat and add the diced onion. Lightly season it with salt and pepper and add the minced garlic. Sauté until the onion is soft.
  • Add the chicken broth and heavy cream and season with salt, pepper and garlic powder. Bring the liquid up to a boil and stir in the pasta. Lid the pot and cook the pasta over medium high heat for 5 minutes.
  • Now, stir in the chopped broccoli florets. Lid the pot again and cook the pasta and broccoli together for another 4 minutes or until they're both cooked and tender.
  • Stir in the parmesan cheese, place the lid back on and turn the heat off. Allow the sauce to thicken for about 2-3 minutes.
  • Re season the pasta with the salt, pepper and garlic powder, if needed. Give it one more big stir to combine everything together, serve warm and enjoy.
Keyword creamy broccoli pasta, one pot creamy broccoli pasta

Other Easy Pasta Recipes

If you like super easy to make pasta recipes like this one, you have to try this Baked Italian Sunset Pasta, Pasta Al Forno and Marry Me Pasta.

CHERRY CHEESECAKE DIP

by 3 Comments

Cherry cheesecake dip is made with softened cream cheese, marshmallow fluff and cool whip topped with cherry pie filling for a delicious and easy dessert.

Cherry Cheesecake Dip

From the recipe collection of Tara Ippolito

Cherry cheesecake dip is the kind of dessert that delivers all the rich, creamy cheesecake flavor without any of the fuss. It comes together in minutes with simple ingredients, making it perfect for last-minute guests, parties, or holidays. The silky, sweet cream cheese base paired with bright, tart cherries is a total crowd-pleaser, and you can serve it with everything from graham crackers to fresh fruit. It's easy, nostalgic, and guaranteed to disappear fast!


I've been making this cherry cheesecake dip for years, and my version takes it to another level. It has the perfect balance of creamy, sweet, and tangy with a texture that's silky smooth-not heavy like some others out there. I use simple ingredients and easy steps, but the flavor tastes like a bakery-style cheesecake in every bite. It's the kind of recipe people ask for after just one taste, and once you make it, you'll never go back to another version.

Why You'll Love It

This no bake dessert is super easy to make and incredibly delicious. Its the perfect thing to serve for an important holiday like Thanksgiving or Christmas but simple enough to make for a casual after dinner dessert at home. Its a guaranteed crowd pleaser that everyone is sure to love.

Ingredients

  • Cream Cheese- Make sure the cream cheese is room temperature so it can easily blend into the dip without lumping up.
  • Cool Whip- Cool whip is a must for this recipe. Regular whipped cream does not work well here so, no substitutes.
  • Marshmallow Fluff- Fluff or marshmallow creme are both ok to use.
  • Cherry Pie Filling- I like the brand Lucky Leaf for this but choose your favorite.
  • Graham Crackers- Traditional or chocolate graham crackers are both great to use for dunking this recipe.

Instructions

First, in a large bowl, beat together the softened cream cheese, cool whip and marshmallow fluff until smooth. Spread the mixture evenly out into a pie dish.

Top it with the cherry pie filling. Serve with graham crackers and enjoy.

Storage

Place it into an air tight container or cover it tightly with plastic wrap. It will last in the fridge for up to 3 days.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too
  • Pie Plate- This 9" pyrex pie plate is perfect for this recipe.
  • Hand Mixer- Electric hand mixer with wisk and traditional beaters. I like this one because its small and lightweight.

Cherry Cheesecake Dip Recipe

Cherry cheesecake dip is made with softened cream cheese, marshmallow fluff and cool whip topped with cherry pie filling for a delicious and easy dessert.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American

Equipment

  • Pie Plate

Ingredients
  

  • 8 Oz Cream Cheese, room temperature
  • 7 Oz Marshmallow Fluff
  • 8 Oz Cool Whip
  • 21 Oz Can Cherry Pie Filling
  • 1 Box Graham Crackers

Instructions
 

  • In a large bowl, beat together the softened cream cheese, cool whip and marshmallow fluff until smooth.
  • Evenly spread the mixture out into a pie dish.
  • Add the cherry pie filling and spread that evenly on top.
  • Finally, serve with graham crackers and enjoy.
Keyword cheesecake dip, cherry cheesecake dip

Other Easy Dessert Dips

If you like super easy to make dessert dips like this one, you have to try this Apple Pie Dip, Oreo Dip and Caramel Apple Dip.