If you love a good reuben then you will love this casserole! Super simple and delicious.
❤️WHY YOU WILL LOVE THIS REUBEN CASSEROLE
You will love how easy this delicious corned beef casserole comes together. It’s everything you love about a Reuben in a delicious casserole, loaded with Rye bread, corned beef, sauerkraut, Swiss cheese, and creamy dressing. It’s all baked together in this wonderful casserole and your family will love it. If you love old-fashioned casseroles and simple weeknight dinners, this one belongs on your table.
Tips for the Best Reuben Casserole
We think this recipe is best served immediately, but we did find it was okay reheated, and best served warm out of the oven. We looked at other recipes and found that many just added the bread to the bottom of the dish and people complained it was soggy. So we added them to the bottom and the top, and it turned out great. We tossed the bread in butter and loved that addition. It’s best to really drain and rinse the sauerkraut.
OTHER DELICIOUS CASSEROLES:
Why Sunday Dinner Still Matters
Sunday dinner was a big thing when I was a kid. I can still remember that on Sundays after church, we always went to my grandparents’ place for a meal. It wasn’t uncommon for a few of our family friends to come over, too. Nothing felt rushed; it was a laid-back afternoon of all of us kids playing and the grown-ups talking. Many times, Grandmother would put a stool in front of the stove so the kids could help stir whatever she had cooking...read more..
This easy Reuben Casserole is made with corned beef, sauerkraut, Swiss cheese and creamy dressing. A comforting dinner everyone will love!
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Course Main Course
Cuisine American
1pounddeli sliced corned beefcut into strips
116 ounce bag or can of sauerkraut, rinsed and drained
6slicesof rye breadcubed
4tablespoonsof buttermelted
3/4cupof Thousand Island Dressing
2cupsof shredded Swiss Cheese
Spray a 2 quart baking dish with cooking spray. Preheat oven to 400 degrees.
Toss cubed rye bread with butter. Spread half of the cubes into the bottom of the baking dish.
Next add the corned beef on top of the bread, then add the sauerkraut and then the dressing.
Sprinkle half the swiss cheese over the dressing. Next add the remaining bread cubes.
Take a sheet of aluminum foil and spray with cooking spray. Cover with aluminum foil, sprayed side down.
Cook for 20 minutes. in preheated oven. Remove foil add remaining cheese and cook uncovered for another 10 minutes or until cheese is bubbly.
If you can’t find a block of Swiss cheese to shred yourself, you can buy the slices and just cut them up, or use them as is. It would probably take about 6. Three for the first layer and 3 for the second.
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If you’re looking for a cozy, no-fuss dinner that checks all the right boxes, this chicken broccoli rice casserole is it. It’s creamy, comforting, and packed with tender chicken, fluffy rice, and just enough broccoli to make everyone feel good about what’s on their plate.
This is one of those dependable casseroles you can turn to on busy weeknights for simple ingredients, easy prep, and comforting flavor that the whole family actually wants to eat.
Casseroles are what my entire childhood were made of except for when my mom made tuna casserole. I think she only did it once or twice and I’m pretty sure my soul died in the process. OK not to be dramatic but truly I was that picky of a kid that I hated it with all of my heart and soul.
Nowadays, I see the comfort and the ease of throwing everything into a casserole and this chicken, broccoli and rice casserole is exactly what your family is craving for dinner this week.
Perfect for Busy Nights: Comfort food without extra work
Ingredients You’ll Need
This chicken rice casserole with broccoli comes together with simple, everyday ingredients you likely already have on hand. Nothing fancy, just classic comfort food staples that work really well together.
Olive Oil: Helps sauté and lightly coat the pan while adding subtle flavor.
White Long Grain Rice: Cooks up fluffy and absorbs all the creamy, savory flavors.
Chicken Broth: Adds moisture and depth while cooking the rice.
Italian Seasoning: Brings a simple blend of herbs that ties everything together.
Garlic Powder: Adds savory garlic flavor without overpowering the dish.
Salt: Enhances all the flavors and keeps everything from tasting flat.
Fresh Broccoli Florets: Adds freshness, color, and a little bite to balance the creaminess.
Chicken Breasts: Lean protein that bakes up tender in the casserole.
Cream of Chicken Soup: The creamy base that makes this casserole cozy and comforting.
Milk: Thins the sauce just enough to keep it creamy and not heavy.
Sour Cream: Adds richness and a slight tang that boosts flavor.
Cheddar Cheese: Melts into the casserole for cheesy goodness in every bite.
Cracker Topping
Unsalted Butter: Helps the topping turn golden and rich.
Ritz Crackers: Buttery and crisp, they make the perfect crunchy topping.
Can I Use Rotisserie Chicken?
Yes! In fact, I recommend it to make this easy casserole recipe even easier!
Fresh vs. Frozen Broccoli
I prefer fresh broccoli florets in this recipe but you can use frozen if you need to. The texture will just be mushier.
How to Make Creamy Chicken Broccoli Casserole
Don’t let the cozy, from-scratch flavor fool you! This casserole is easy to make and comes together in just a few simple steps. Here’s how to get it in the oven and on the table fast.
Prep: Preheat the oven to 350℉ and grease a 9×13″ pan with nonstick spray.
Sauté: Add some olive oil to a large pot over medium heat and then add the rice. Let it cook for 1 minute stirring constantly.
Cook the Rice: Add the broth and seasonings and bring it to a boil then reduce the heat and cover with a lid. Let it simmer for 6 minutes.
Cook the Broccoli: Add the broccoli and stir it in. Place the lid back on the pot and cook for another 9 minutes then remove from the heat.
Finish the Casserole: Add the remaining ingredients for the casserole including half the cheese and stir to combine.
Bake: Transfer the mixture to the prepared baking dish and top with the remaining cheese. Cover with foil and bake for 15 minutes.
Prepare the Topping: Combine the melted butter and crushed crackers. Then sprinkle it over the casserole and baked uncovered for another 10 minutes.
What to Serve with Chicken Broccoli Casserole
I like to keep it really light and fresh with side dishes when we eat this casserole. A simple green salad is always a great option or our tasty tomato cucumber salad. A side of roasted carrots or sauteed snap peas is also a great idea. And fresh fruit salad is always a winner at our house!
Can This Recipe Be Made Ahead?
This easy chicken broccoli rice casserole is perfect for prepping in advance. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. When you’re ready, let it sit on the counter for about 20–30 minutes, then bake as directed. It’s a lifesaver on busy days when dinner needs to happen with minimal effort.
Freezer Friendly
Yes, you can freeze this one! Assemble the casserole in a freezer-safe dish, wrap it tightly with plastic wrap and foil, and freeze for up to 2 months. For best results, thaw overnight in the refrigerator before baking. If baking from frozen, cover with foil and add extra bake time, removing the foil near the end so the top can get nice and bubbly.
Storing and Reheating
Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 5 days.
Baked leftovers reheat beautifully. Warm individual portions in the microwave or reheat the whole dish in the oven, covered, until heated through. The flavors only get better, making this one of those meals you’ll actually look forward to eating again.
This chicken broccoli rice casserole is the kind of recipe that earns a permanent spot in your dinner rotation. It reheats so well, makes great leftovers, and can even be prepped ahead when life gets hectic. Whether you’re serving it fresh from the oven or enjoying it the next day, it’s warm, filling, comforting and exactly what a good casserole should be.
More Easy Casserole Recipes:
Watch This Video to See How It’s Made…
Prevent your screen from going dark
Preheat the oven to 350℉ and grease a 9×13″ pan with nonstick spray.
Heat olive oil in a large pot over medium. Add the rice and cook, stirring for 1 minute.
1 Tablespoon Olive Oil, 1 ¼ Cups White Long Grain Rice
Add the chicken broth and seasonings and bring to a boil, then reduce heat to a simmer. Cover with a lid and cook for 6 minutes.
2 ½ Cup Chicken Broth, 1 teaspoon Italian Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Salt
Add the broccoli and stir once, replace the cover, cooking for another 9 minutes, making sure all liquid is gone. Keep the pot covered and remove from heat.
3 Cups Fresh Broccoli Florets
Prepare remaining ingredients. Add the cooked chicken, cream of chicken soup, milk, sour cream, and half of the cheddar cheese. Stir to combine.
2 Cups Chicken Breasts, 1 Can Cream of Chicken Soup, ½ Cup Milk, ½ Cup Sour Cream, 2 Cups Cheddar Cheese
Transfer to a 9 x 13-inch pan and top with remaining cheese.
2 Cups Cheddar Cheese
Cover and bake for 15 minutes.
Melt the butter and stir in the crackers.
2 Tablespoons Unsalted Butter, 1 Cup Ritz Crackers
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This chicken bacon ranch casserole is the kind of dinner you make when you want something quick and easy that is cozy, filling, and guaranteed to be a hit. It’s creamy, cheesy, and packed with shredded chicken, crispy bacon, pasta, and just the right amount of ranch flavor.
It’s easy enough for a weeknight, comforting enough for a Sunday dinner, and flexible enough to make ahead which is exactly what we want from a good casserole.
Ingredients You’ll Need
This chicken bacon ranch pasta bake is a hearty dinner recipe everyone will love! Here is everything you’ll need:
Butter: Forms the base of the sauce and adds richness while helping create a smooth, creamy texture.
Garlic: Adds savory depth and aromatic flavor that enhances the cream sauce without overpowering it.
Flour: Thickens the sauce, creating a creamy, cohesive base that coats the pasta and chicken evenly.
Heavy Cream: Provides richness and body, giving the casserole its signature creamy, comforting texture.
Chipotle Lime Ranch: Adds tangy ranch flavor with a subtle smoky kick, balancing the richness of the cheese and cream.
Salt and Pepper: Enhance and balance all the flavors, ensuring the dish doesn’t taste flat.
Chicken: Adds hearty protein and makes the casserole filling and satisfying.
Small Shells Pasta: Holds onto the creamy sauce thanks to its shape, delivering flavor in every bite.
Mozzarella Cheese: Melts smoothly and creates that stretchy, gooey texture everyone loves.
Cheddar Cheese: Adds sharp, bold flavor that balances the creaminess of the sauce.
Bacon: Brings smoky, salty crunch that contrasts perfectly with the creamy casserole.
Parsley: Adds a fresh pop of color and a light herbal finish to balance the richness.
How to Make Chicken Bacon Ranch Casserole
This is a layered casserole with four main components: the ranch cream sauce, the shredded cheese, the chicken, and the pasta. Here’s how to make this easy chicken casserole:
Make the Sauce:Prepare the ranch cream sauce (detailed instructions on how to make a cream sauce in the section below).
Cook the Pasta:Meanwhile, cook the pasta according to package instructions.
Assemble the Casserole: Butter a 9×13-inch casserole dish and assemble the chicken ranch casserole.
Bake:Bake the ranch chicken casserole until the cheese is melted and bubbling around the edges.
We get a lot of readers writing in saying that they feel overwhelmed with the idea of making a cream sauce. But don’t worry, we’ll help you out! Cream sauce is one of the easiest things you can learn to make. Once you know the basics, you can create anything you want.
Start off with a little butter (olive oil is ok if you absolutely must, but butter is best), then add in your flavorings. Garlic is a must for this chicken ranch casserole, and you can go as light or as heavy as you want. Onions are another great addition and if you’re keeping it a white sauce, throw in a dash or two of nutmeg. Sounds crazy, but it really enriches the sauce.
Alright, whisk everything together and add in an equal amount of flour. So, if you used 2 tablespoons of butter go ahead and start with 1 ½-2 tablespoons of flour and whisk for 30-60 seconds. This will cook out the flour taste.
Immediately add your liquid while continuously whisking. This is a great chance to bust out your ranchdressing — we used chili lime flavor and it is awesome, but there’s also classic and cucumber basil if you want to try something less spicy.
My Secret for Quick Chicken Dinners
This is such a quick and easy dinner, and I’ll tell you a secret: I didn’t even cook the chicken. I used the chicken I had leftover in my freezer.
I cook up my own Tender Slow Cooker Whole Chicken, let everything cool, shred it and then use a Food Saverso I can store it in the freezer. It’s the only way to keep it super fresh so I can pull out cooked meat at any time.
Just watch for a sale on whole chickens at the grocery store and grab a few. It’s seriously such a time saver!
Chicken Casserole FAQs
What Kind of Ranch Works Best?
Our absolute favorite ranch is the Hidden Valley Simply Ranch Chili Lime flavor. We love the extra flavor the ranch adds, but any type of ranch works just fine.
Can You Use Milk in a Cream Sauce?
In place of the heavy cream, you can use any milk, cream, or half and half (or a combination of them). Heavy cream will make a thicker, more flavorful sauce, but we use milk all the time to be a little healthier. Whisk everything while you season with salt and pepper and the mixture should start to come to a boil. Turn it down as we don’t want to scorch it and let it simmer until it’s to a desired thickness.
Can I Use Another Type of Pasta?
Of course! Any short, sturdy pasta will work. I don’t recommend using a long, thin pasta for this chicken ranch casserole since it won’t hold up to the thick cream sauce or the shredded chicken. But something like penne or farfalle pasta will work instead of pasta shells.
Is There a Ranch Substitute I Can Use?
If you can’t find ranch dressing where you live or you’ve run out, you can make your own homemade ranch dressing instead. But besides making your own dressing, I’m not aware of a ranch substitute you can use in this cheesy chicken casserole. The ranch is a key ingredient!
Variations and Add-Ins
This is a fairly flexible recipe. You can use any shredded cheese you have on hand, substitute shredded turkey for the chicken, use turkey bacon instead of regular bacon, and so forth. This is one of those awesome clean out the fridge recipes!
Tips for Making Chicken Bacon Ranch Casserole
When cooking the pasta shells, make sure to salt the water before adding the dry pasta to it. You want the pasta itself to have some flavor, otherwise this chicken ranch casserole will taste a bit flat.
You also need to make sure to drain the pasta very well before adding it to the casserole. If there’s too much water left on the pasta, it’ll thin out the ranch cream sauce, which isn’t what you want.
Just before serving this chicken pasta casserole, we like to sprinkle some fresh parsley on top for a pop of flavor. You can use other herbs as well (pretty much any fresh herb will complement the ranch flavor).
Can I Make This Ahead of Time?
This is a great make ahead recipe! Make and assemble everything as instructed, then cover with aluminum foil or plastic wrap and store it in the fridge. It will keep for up to 2 days. Then bake it as written in the instruction.
Storing and Reheating
Leftovers should be stored in an airtight container in the refrigerator. They will keep for 4-5 days.
Reheat individual portions in the microwave or multiple servings in the oven preheated to 300 degrees F for 15-20 minutes.
This cheesy chicken bacon ranch casserole is rich, comforting, and always disappears fast. Whether you’re feeding a family, bringing dinner to a friend, or stocking the freezer, this is one of those dependable recipes you’ll come back to again and again.
More Cozy Casserole Recipes to Try:
Watch How This Recipe is Made…
Prevent your screen from going dark
Preheat the oven to 350 degrees F.
Heat a small pot over medium heat. Add the butter and whisk in the garlic. Cook for about 30 seconds, or until fragrant and whisk in the flour. Continue whisking the mixture for 30-60 seconds to cook out the flour.
While continuing to whisk, pour in the heavy cream.
1 Cup Heavy Cream
Add the ranch and season with salt, about 1/2 teaspoon, or to taste.
¼ Cup Chipotle Lime Ranch, Salt and Pepper
Cook until the sauce begins to simmer and thicken, about 2-5 minutes. If it’s not simmering and thickening just turn up the heat a little until it does. Do not boil or scorch.
Meanwhile, cook the pasta according to package directions.
8 Ounces Small Shells Pasta
Remove sauce from the heat.
Drain the pasta.
Mix the two cheeses together.
1 Cup Mozzarella, 1 Cup Cheddar Cheese
In a casserole dish or 9×13″ pan, rub the butter and clove of garlic everywhere. Add half the pasta and top with half of the chicken. Sprinkle with a little salt and pepper.
Salt and Pepper, 2 Cups Chicken, 1 Tablespoon Butter, 1 Clove Garlic
Pour half of the sauce over the top and sprinkle with half of the cheeses.
Repeat with the last half of the ingredients and top with bacon at the end.
3 Sliced Bacon
Bake for 20 minutes or until hot and the cheeses are melted.
Remove from the oven, sprinkle with parsley and serve!
Parsley
Any milk, half and half or combination can be used instead of cream. Should be stored covered in the refrigerator.
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You’ve roasted the turkey, enjoyed the feast, and now you’ve got leftovers — the best part, right? This creamy turkey tetrazzini recipe is the ultimate way to turn that extra turkey into a cozy, family-favorite dinner.
This dish is everything you love about comfort food — tender noodles coated in a rich, cheesy sauce, bits of juicy turkey in every bite, and a perfectly golden topping. It’s easy to make, reheats beautifully, and honestly tastes even better the next day.
Whether you’re using leftover Thanksgiving turkey or rotisserie chicken, this easy turkey tetrazzini comes together in just a few simple steps. No fancy ingredients or complicated techniques — just real, creamy, delicious food that makes everyone at the table happy.
As I was finishing off the recipe I felt like it needed a little crunch on top, much like a perfect macaroni and cheese with a breading. I remembered that we had these Honey Dijon chips in our storage room so on a whim I ran down, grabbed the bag and crushed them up.
Tetrazzini is an American main dish with diced poultry (yes you could use chicken as well) and mushroom in a butter/cream and parmesan sauce. It is served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley.
Ingredients You’ll Need
Every ingredient in this best turkey tetrazzini recipe has a job to do! Here’s a quick look at what each one adds…
Spaghetti: The base of the dish that holds the creamy sauce and gives that classic, comforting texture.
Turkey: Adds hearty protein and mild flavor that pairs perfectly with the creamy sauce.
Olive Oil: Used for sautéing to build flavor and prevent sticking.
Button Mushrooms: Add earthy, savory depth and balance the richness of the sauce.
Garlic Cloves: Infuse the sauce with delicious, aromatic flavor.
Butter: Adds richness and forms the base of the creamy sauce.
Flour: Thickens the sauce when combined with butter to make a roux.
Chicken Broth: Thins the sauce slightly and adds savory depth.
Kosher Salt & Black Pepper: Adds flavor and subtle heat.
Heavy Cream: Adds richness and makes the sauce extra velvety.
Milk: Creates a smooth, creamy texture and helps mellow the flavors.
Frozen Peas: Add color, sweetness, and freshness to balance the dish.
Parsley:Adds fresh herby flavor.
Mozzarella Cheese: Melts beautifully for a creamy, cheesy finish.
Parmesan Cheese: Gives salty, nutty flavor and helps thicken the sauce.
Kettle Brand Honey Dijon Chips: Give the casserole a crispy, golden crust for contrast in texture.
How to Make Turkey Tetrazzini
Prep: Preheat the oven to 350˚F.
Cook the Pasta: In a large pot of salted water, cook the pasta until al dente.
Chop: Grab your leftover turkey meat and chop/shred it.
Sauté: Add a drizzle of olive oil to a large dutch oven over medium-high heat, add the mushrooms and cook until softened. Then add the garlic and sauté another minute or two.
Create a Roux: Add the butter to the pan and let it melt, then add the flour and whisk until smooth. Add the cream and milk to the mixture and bring it to a simmer until it thickens. Add the chicken stock and season with salt and pepper to taste.
Combine: Add the cooked pasta and turkey to the pot and then add the parsley, peas, mozzarella and parmesan cheese. Stir everything to combine.
Bake: Cover the dutch oven and then bake for 30min. Remove the lid and sprinkle with the crushed chips. Then bake for another 10min without the lid.
Serve: Serve immediately!
Kettle Brand Chips
This holiday season, be totally ready for every drop-in guest, late night munchies while you chat with loved ones and of course, holiday meals. Keeping Kettle Brand potato chips around isn’t just smart for snacking and playing games with family and friends, it’s actually a great way to finish off a holiday meal.
Kettle Brand potato chips are non-GMO, totally packed full of flavor and I hear that they are literally an obsession among some of our neighbors and friends.
Kettle Brand chips are the ultimate crunchy chip. You chip lovers know what I’m talking about, chips aren’t at all just about the flavor, you want that crazy crunch thing going on and not all chips are created equally. Kettle Brand chips win the prize for the biggest crunch!
Variations and Substitutions
If you don’t have leftover turkey, no worries at all! You can use chicken instead! Here are a few ideas for variations and substitutions:
Use rotisserie chicken instead of turkey
Make it lighter with half-and-half instead of cream
Swap the spaghetti noodles for penne or linguine
Add other veggies: broccoli, carrots, green beans
What to Serve with Turkey Tetrazzini
Pasta is always tricky isn’t it. You feel like you have to serve only a salad with pasta dishes, but if you’re smart about it, you can actually ditch the side dish completely.
If you add some extra veggies into your turkey casserole with noodles, I see no need to even worry about sides. I mean, carbs, protein and veggies are covered.
Heck, you could even say you’ve got dairy as well!
Alright, but I get it, you are like me and one dish sometimes feels like you at least need a salad. Here are a few ideas.
Storing and Reheating
Leftover turkey tetrazzini should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.
To reheat a single serving, I use the microwave, but if I’m going to reheat a large portion of the turkey pasta bake, I’ll reheat it in the oven at 300 degrees F for about 10-15 minutes or until heated through.
Can Turkey Tetrazzini Be Frozen?
Because turkey tetrazzini is a cream-based sauce and full of pasta it’s best to never freeze it. Your sauce will separate and the pasta will continue to bloat and take on the liquid. This will make for a mushy pasta which no one wants.
There’s something so satisfying about turning leftover turkey into something completely new — and this creamy turkey tetrazzini does just that. It’s warm, comforting, and easy enough for a weeknight, but special enough for company.
Use Your Thanksgiving Leftovers with these Recipes…
Cook the pasta in a large pot of salted water until al dente, following package instructions.
12 oz Spaghetti
Chop 4 cups of turkey meat, shredding a bit as you chop. Set aside.
4 Cups Turkey
Place a large dutch oven or pot over medium/high heat and add a drizzle of oil then add sliced mushrooms and sauté 3 min or until softened.
1 Cup Button Mushrooms, Olive Oil
Add minced garlic and sauté for 1-2 min until fragrant.
2 Garlic Cloves
Into the pot, melt the butter and once melted, whisk in 1/3 cup flour until lightly golden and slightly nutty in aroma.
4 Tablespoons Butter, ⅓ Cup Flour
Add the chicken broth, 1 teaspoon Kosher salt, a dash of pepper and whisk until smooth.
2 ½ Cups Chicken Broth, 1 teaspoons Kosher Salt, Dash of Pepper
Add the cream and milk and bring to a simmer to thicken.
1 Cup Heavy Cream, ½ Cup Milk
Season sauce with more salt and pepper to taste.
Place the turkey and pasta into the pot then sprinkle in 1/4 cup chopped fresh parsley, peas, shredded mozzarella cheese and parmesan cheese and stir to combine.
12 oz Peas, ¼ Cup Parsley, 1 Cups Mozzarella Cheese, ⅓ Cup Parmesan Cheese
Cover and bake at 350˚F for 30 min then remove lid, sprinkle with crushed Kettle Brand Honey Dijon Chips and continue baking 10 min.
1 Cup Kettle Brand Honey Dijon Chips
Serve immediately.
To reheat turkey tetrazzini, cover with foil and heat in 300 degree oven toll warm.
Put your Thanksgiving leftovers to use with this Leftover Turkey Shepherd’s Pie! A casserole of homemade turkey and vegetable filling is topped with stuffing, mashed potatoes and cheese. Yields 6 to 8 generous servings.
Thanksgiving leftovers are a gift that keeps on giving.
And a comforting and cozy casserole is one of the easiest ways to use them. A turkey and vegetable, gravy-like filling is topped with a layer of stuffing and topped with a layer of mashed potatoes and sprinkled with cheese.
Transforming Thanksgiving leftovers is into something else is just as delicious as the dinner itself.
To Make This Leftover Turkey Shepherd’s Pie You Will Need:
butter – Lends fat and flavor and helps to soften the vegetables.
yellow onion – Adds a sweet and subtle onion flavor
celery – Lends earthy flavor and delicious texture.
carrots – Adds color, texture and subtle sweetness.
garlic – Adds distinct punchy flavor.
poultry seasoning – My favorite brand is Morton & Bassett (not sponsored).
unbleached all-purpose flour – Helps to thicken the turkey mixture.
leftover turkey gravy – Homemade leftovers are best.
peas – Frozen peas works great here.
sweet corn – Frozen corn works here as well.
kosher salt – Enhances the flavors in this recipe.
black pepper – Adds distinct bite and flavor.
stuffing – Leftover or store-bought.
mashed potatoes – Leftover or store-bought.
cheddar jack cheese – Freshly grated is best.
Make The Turkey Filling:
Preheat your oven to 350℉ (180℃).
Add 2 tablespoons butter in a skillet and add 1 small diced yellow onion, 1 medium diced carrot, 1 diced celery rib with a pinch of salt. Cook 8 to 10 minutes until the carrots and celery are tender and the onions soft and translucent.
Next add in 2 small cloves minced garlic and 2 teaspoons poultry seasoning.
Stir and cook 1 minute.
Sprinkle in 2 tablespoons unbleached all-purpose flour.
And cook for 1 to 2 minutes.
While stirring, pour in 2 cups turkey stock.
Simmer until it starts to thicken.
Remove off of the heat and add in 1/2 cup leftover turkey gravy.
Stir until combined.
Add in 4 cups shredded leftover turkey, a heaping 1/3 cup each frozen peas and sweet corn.
Stir to combine.
Season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper or to taste.
Build The Casserole:
Transfer the filling to an 8×11 baking dish and spread evenly.
Top with 3 cups stuffing.
And spread 3 to 4 cups of mashed potatoes over top.
Top with 1 cup grated cheddar jack cheese and bake on the middle rack of your preheated oven for 30 to 35 minutes.
Switch on the broiler and broil for 2 to 3 minutes or until lightly golden in spots.
Sprinkle with minced parsley.
Serve immediately.
Serve spoonfuls on to plates and sprinkle with minced parsley.
Click Here for More Thanksgiving Leftover Recipes!
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Leftover Turkey Shepherd’s Pie
Put your thanksgiving leftovers to use with this Leftover Turkey Shepherds Pie! A homemade turkey and Vegetable filling is topped with stuffing, mashed potatoes and cheese.
Melt butter in a skillet and add the diced yellow onion, carrot and celery with a pinch of salt. Cook 8 to 10 minutes until the carrots and celery are tender and the onions soft and translucent.
Next add in minced garlic and poultry seasoning. Stir and cook 1 minute.
Sprinkle in the flour, stir and cook for 1 to 2 minutes.
While stirring, pour in turkey stock. Simmer until it starts to thicken.
Remove off of the heat and add in the leftover gravy. Stir until combined.
Then add in leftover turkey, frozen peas and sweet corn. Stir to combine.
Season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper or to taste.
Transfer the filling to an 8×11 baking dish and spread evenly.
Top with 3 cups stuffing and spread evenly.
And spread the mashed potatoes over top.
Top with the grated cheddar jack cheese and bake on the middle rack of your preheated oven for 30 to 35 minutes.
Switch on the broiler and broil for 2 to 3 minutes or until lightly golden in spots.
Sprinkle with minced parsley and serve immediately.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This recipe was originally posted on November 24th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.
This from scratch Green Bean Casserole with Fried Shallots is 100% from scratch! No canned cream of mushroom soup no canned fried onions. Simple yet deliciously flavorful and just about as easy. This recipe will serve 8.
Homemade green bean casserole is one of my favorite holiday sides.
Along with the dinner rolls of course. I seriously don’t ever remember not liking it. There’s just something about that creamy casserole and those crunchy fried onions. I could literally eat the whole thing with a fork.
Making homemade green bean casserole from scratch has been on my bucket list for this blog for quite some time. I didn’t want it to be super complicated or make the holiday any more stressful than it already can be. This recipe starts with blanching fresh green beans, then you whip up a creamy flavorful sauce that’s reminiscent to, but way better than, cream of mushroom soup. These two are combined and baked and then topped with fried shallots!
Everything you love about the original but way better.
To Make This Green Bean Casserole with Fried Shallots You Will Need:
nonstick spray – Or use butter to grease casserole dish.
green beans (fresh) – I try to buy green beans that are similar length.
sea salt – For seasoning and helps the green beans retain their color and nutrients when blanching.
unsalted butter – Lends fat and flavor.
yellow onion – Adds a sweet and subtle onion flavor
mushrooms – Add delicious earthy flavor and texture. Use baby Bella (cremini) or white button mushrooms.
garlic – Adds distinct punchy flavor.
unbleached all-purpose flour – Helps to thicken the sauce.
half and half – Or use half heavy cream and half whole milk.
dry white wine – Like sauvignon blanc or chardonnay. Or omit if you prefer.
grated parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
kosher salt – Enhances the flavors in this recipe.
freshly ground black pepper – Lends distinct bite and flavor.
nutmeg (ground or grated fresh) – Adds warmth, nuttiness and depth to the sauce.
for the fried shallots:
unsalted butter – Lends fat, flavor and helps to brown and crisp the shallots when frying.
shallots – Use large shallots as they will shrink as they cook down.
kosher salt – Softens the shallots and enhances the flavor.
PREP THE CASSEROLE DISH AND PREHEAT YOUR OVEN:
Grease a 2 to 3-quart oven-safe casserole dish with butter or olive oil spray.
Preheat your oven to 350°F (or 180°C).
Blanch The Green Beans:
Trim the stems off of 1½ pounds of green beans.
Fill a deep sauté pan or skillet with water and bring to a boil.
Once boiling, add the green beans and a palmful of sea salt. Stir and submerge the green beans, bring the water back to a boil. Once boiling, set a timer for 6 minutes.
After 6 minutes, use tongs to remove the beans from the boiling water and transfer to a bowl of ice water, submerge the beans. This will lock in that bright green color.
Once the beans have cooled, remove and pat dry between kitchen towels. Then transfer to a cutting board and cut the green beans into thirds or half if small.
Make The Casserole:
In a 10-inch skillet, add 6 tablespoons of unsalted butter and 1/2 a yellow onion that has been chopped – about 1 cup.
Stir and cook about 8 minutes or until the onions are soft and translucent.
Add in 3/4 cup of finely chopped mushrooms. I like to use cremini but other kinds will work too.
Stir and cook 4 minutes.
Next add in 2 cloves of minced fresh garlic and cook for 1 minute.
Sprinkle with 1/4 cup of all-purpose flour, stir and cook 2 minutes.
While stirring, pour in 2 tablespoons dry white wine and 2 cups half and half. Bring to a simmer a stir until thickened to a creamy soup consistency.
Remove off of the heat and add in 1/4 cup of freshly grated parmesan cheese, 1 teaspoon kosher salt, lots of freshly ground black pepper and 1/8 teaspoon grated fresh nutmeg.
Stir to incorporate and taste and add more salt if needed.
Lastly add in the cut blanched green beans.
And toss into the creamy sauce.
Transfer the casserole mixture to the prepared dish and spread evenly. Cover the dish with aluminum foil and bake on the middle rack of your preheated oven for 20 minutes.
Make The Fried Shallot Topping:
Melt 3 tablespoons of unsalted butter in an 8-inch skillet. Add 3 large thinly sliced shallots with a pinch of kosher salt and heat over medium to medium-low.
Toss the shallots in the butter, stirring often until just slightly crispy. They will crisp up more in the oven.
After 20 minutes in the oven, carefully remove the casserole and discard the foil. Sprinkle the crispy shallots over top and return back to the oven for 15 to 20 minutes more, or until the shallots are deeply golden and the casserole is bubbling with lightly browned edges.
Allow the casserole to rest for 10 minutes before serving.
Homemade green bean casserole for the win!
I loved that this was so easy. I love that it tastes better than the original creamed soup version… AND the fried shallots are perfection.
Enjoy! And if you give this Green Bean Casserole with Fried Shallots recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Homemade Green Bean Casserole with Crispy Fried Shallots
This from scratch Green Bean Casserole with Fried Shallots is 100% from scratch! No canned cream of mushroom soup no canned fried onions. Simple yet deliciously flavorful and just about as easy.
Prep Time: 30 minutesmins
Cook Time: 40 minutesmins
Total Time: 1 hourhr10 minutesmins
FOR THE CASSEROLE:
nonstick spray, or unsalted butter, for casserole dish
2tablespoonsdry white wine, I like chardonnay or sauvignon blanc
2cupshalf & half
1/4cupparmesan cheese, freshly grated
1teaspoonkosher salt, more or less to taste
1/2teaspoonfreshly ground black pepper, more or less to taste
1/8teaspoonnutmeg, grated fresh or ground
FOR THE SHALLOTS:
3tablespoonsunsalted butter
3largeshallots, thinly sliced
Preheat your oven to 350°F (or 180°C).Grease a 2 to 3-quart oven-safe casserole dish with olive oil spray or use unsalted butter.
BLANCH THE GREEN BEANS:
Trim the stems off of the green beans and discard. Fill a deep sided sauté pan or skillet with water and bring to a boil. Once boiling, add the green beans and a palmful of sea salt. Stir and submerge the green beans, bring the water back to a boil. Once boiling, set a timer for 6 minutes.After 6 minutes, use tongs to remove the beans from the boiling water and transfer to a bowl of ice water, submerge the beans. This will lock in that bright green color. Once the beans have cooled, remove and pat dry between kitchen towels. Then transfer to a cutting board and cut the green beans into thirds or half if small.
MAKE THE CASSEROLE:
In a 10-inch skillet, add (6 tablespoons) the butter and diced onion. Stir and cook about 8 minutes or until the onions are soft and translucent. Add in mushrooms, stir and cook 4 minutes. Next add in the garlic and cook for 1 minute.
Sprinkle with flour, stir and cook 2 minutes. Then, while stirring, pour in 2 tablespoons dry white wine and 2 cups half and half. Bring to a simmer a stir until thickened to a creamy soup consistency. Remove off of the heat and add in parmesan, kosher salt, lots of freshly ground black pepper and the nutmeg. Stir to incorporate and taste and add more salt if needed.
Lastly add in the cut blanched green beans and toss into the creamy sauce. Transfer the casserole mixture to the prepared dish and spread evenly. Cover the dish with aluminum foil and bake on the middle rack of your preheated oven for 20 minutes. Meanwhile make the fried shallots.
MAKE THE FRIED SHALLOT TOPPING:
Melt (3 tablespoons) butter in an 8-inch skillet. Add the thinly sliced shallot with a pinch of kosher salt and heat over medium to medium-low. Toss the shallots in the butter, stirring often until just slightly crispy this make take about 10 minutes.Keep in mind that they will crisp up more in the oven.
Once the 20 minutes are up, carefully remove the casserole and discard the foil. Sprinkle the slightly crispy shallots over top and return the casserole back to the oven for 15 to 20 minutes more, or until the shallots are deeply golden and the casserole is bubbling with lightly browned edges.
Allow the casserole to rest for 10 minutes before serving.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This recipe was originally posted on November 12th, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
This Maple Bourbon Bacon Sweet Potato Casserole is incredible! Creamy sweet potato mash mixed with with orange zest, bourbon, maple syrup, cinnamon and nutmg and savory bacon, pecan and brown sugar crumb topping. Yields about 16 servings.
Here’s another favorite Thanksgiving side dish!
It begins with roasted sweet potatoes, then there’s the whole Bourbon meets orange zest meets cinnamon, nutmeg and butter – like, so much butter. But it’s the holidays and the holidays include copies amounts of butter. And as if adding bourbon (and allthebutter) wasn’t luxurious enough, there’s also a brown sugar, pecan and maple bacon streusel over top.
The combination of creamy sweet potato mash and the crisp and crunchy streusel topping is a match made in heaven.
To Make This Maple Bacon Bourbon Sweet Potato Casserole You Will Need:
for the crumb topping:
maple bacon – Amps up the maple flavor in this recipe.
unbleached all-purpose flour – The base for the crumb mixture.
dark brown sugar – Lends sweetness and subtle caramel-like flavor
kosher salt – Enhances the flavors in the crumb topping.
unsalted butter – Lends fat and flavor.
pecans – Adds texture and nutty flavor.
for the sweet potatoes:
sweet potatoes – I use red or garnet sweet potatoes.
olive oil spray – Or grease with unsalted butter.
unsalted butter – Lends fat and flavor.
orange zest – Imparts fresh citrusy flavor.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
nutmeg (ground or freshly grated) – Warm, aromatic with subtle hints of clove.
kosher salt – Enhances the flavors of the dish.
bourbon – I use Bulleit brand (not sponsored).
maple syrup – Lends sweetness and subtle maple flavor.
half & half – Gives the sweet potato mixture creaminess.
sage browned butter:
unsalted butter – Browned in a skillet which lends nutty flavor.
Scrub and pat dry 5 pounds of sweet potatoes. Place on a foil or parchment lined baking pan and roast for 1 hour to 1 hour 15 minutes or until very tender. Remove and let cool. Once safe to handle, remove the skin and discard.
Make The Crumb Topping:
Cook 4 strips of diced maple bacon in a skillet until lightly crispy. Then use a slotted spoon to remove the bacon and transfer to a paper towel lined plate, leaving the fat in the pan.
In a bowl, measure and add 3/4 cup unbleached all-purpose flour, 3/4 cup dark brown sugar and 3/4 teaspoon kosher salt.
Using a pastry blender mix the dry ingredients. Then add in 1/2 cup (8 tablespoons) unsalted butter.
Use the pastry blender to cut the butter into the dry ingredients.
Next, add in 1 cup chopped pecans and the crisp bacon.
Stir to combine. Then refrigerate until you’re ready to use.
Prepare the Sweet Potato Mixture:
To the bacon in the skillet, add 6 tablespoons unsalted butter, the zest from 1 orange, 2 teaspoons kosher salt, 1/2 teaspoon each of ground cinnamon and ground nutmeg, 1/3 cup bourbon and 2 tablespoons maple syrup.
Heat over low, stirring just until the butter has melted and set off to the side.
In the bowl of your stand mixer, add the peeled sweet potatoes.
Mix on low speed, mixing until mostly smooth.
Pour in the bourbon maple butter mixture.
And the half & half.
Mix on low speed, slowly increasing the speed, as the mixture comes together.
Transfer the sweet potato mixture into the prepare casserole dish.
Spread smooth into an even layer.
Sprinkle with the chilled crumb topping over top.
Bake on the middle rack of your preheated oven for 20 minutes, rotating half way through.
Let sit while you prepare the sage brown butter.
Make The Sage Brown Butter:
Wipe out the skillet you used earlier with paper towel. Add 2 tablespoon unsalted butter. Melt over medium-low, stirring until the butter starts to brown.
Then remove off of the heat, add in 8 sage leaves and fry for a minute or two.
Remove the sage and pour the sage brown butter over top.
Garnish with the crispy sage leaves.
It’s almost to pretty dig into. Almost.
Scoop and serve onto plates and enjoy!
Enjoy! And if you give this Maple Bourbon Bacon Sweet Potato Casserole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16servings
Maple Bourbon Bacon Sweet Potato Casserole
This Maple Bourbon Bacon Sweet Potato Casserole is incredible! Creamy sweet potato mash mixed with with orange zest, bourbon, maple syrup, cinnamon and nutmg and savory bacon, pecan and brown sugar crumb topping. Yields about 16 servings.
Prep Time: 1 hourhr25 minutesmins
Cook Time: 20 minutesmins
Total Time: 1 hourhr45 minutesmins
FOR THE STREUSEL TOPPING:
4slicesmaple bacon, diced
3/4cupunbleached all-purpose flour
3/4cupdark brown sugar
3/4teaspoonkosher salt
1/2cupunsalted butter, cut into pieces
1cupchopped pecans
FOR THE SWEET POTATOES:
olive oil spray, or softened unsalted butter, for greasing pan
5poundssweet potatoes
6tablespoonsunsalted butter
1mediumzested orange
1/2teaspooncinnamon
1/2teaspoonfreshly grated nutmeg
1½teaspoonskosher salt
1/3cupbourbon
2tablespoonsmaple syrup
1/4cuphalf & half, see notes
FOR THE SAGE BROWN BUTTER:
2tablespoonsunsalted butter
6fresh sage leaves
ROAST THE SWEET POTATOES:
Preheat your oven to 375°F (or 190°C).Grease a casserole dish with nonstick spray.
Scrub and pat dry 5 pounds of sweet potatoes. Place on a foil or parchment lined baking pan and roast for 1 hour to 1 hour 15 minutes or until very tender. Remove and let cool. Once safe to handle, remove the skin and discard.
MAKE THE STREUSEL:
Cook 4 strips of diced maple bacon in a skillet until lightly crispy. Then use a slotted spoon to remove the bacon and transfer to a paper towel lined plate, leaving the fat in the pan.
In a bowl, measure and add 3/4 cup unbleached all-purpose flour, 3/4 cup dark brown sugar and 3/4 teaspoon kosher salt. Using a pastry blender mix the dry ingredients. Then add in 1/2 cup (8 tablespoons) unsalted butter. Use the pastry blender to cut the butter into the dry ingredients. Next, add in 1 cup chopped pecans and the crisp bacon. Stir to combine. Then refrigerate until you’re ready to use.
MAKE THE SWEET POTATO CASSEROLE:
To the bacon fat in the skillet, add 6 tablespoons unsalted butter, the zest from 1 orange, 2 teaspoons kosher salt, 1/2 teaspoon each of ground cinnamon and ground nutmeg, 1/3 cup bourbon and 2 tablespoons maple syrup. Heat over low, stirring just until the butter has melted and set off to the side.
In the bowl of your stand mixer, add the peeled sweet potatoes. Mix on low speed, mixing until mostly smooth. Pour in the bourbon maple butter mixture and the half & half. Mix on low speed, slowly increasing the speed, as the mixture comes together.
Transfer the sweet potato mixture into the prepare casserole dish. Spread smooth into an even layer. Sprinkle with the chilled crumb topping over top. Bake on the middle rack of your preheated oven for 20 minutes, rotating half way through. Let sit while you prepare the sage brown butter.
MAKE THE SAGE BROWN BUTTER:
Let sit while you prepare the sage brown butter. Then remove off of the heat, add in 8 sage leaves and fry for a minute or two. Remove the sage and pour the sage brown butter over top.
Garnish with the crispy sage leaves.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This recipe was originally posted on November 26, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
This Eggless Sweet Potato Casserole is creamy, buttery, and perfectly sweet — proof that you don’t need eggs to make a holiday classic everyone loves! After 12+ years of testing egg-free recipes for my family’s food allergies, I’ve perfected a version that’s smooth, rich, and reliable every single time. Made with simple, everyday ingredients and topped with a crunchy pecan streusel (or gooey marshmallows!), this dish brings everyone to the table — no one feels left out. It’s the kind of allergy-friendly comfort food that tastes just like home.
Oriana’s Thoughts On The Recipe
This Eggless Sweet Potato Casserole has been a staple on our holiday table for years, and honestly, no one ever guesses it’s egg-free. The sweet potatoes turn out silky-smooth and perfectly buttery every single time. And let’s talk about that topping! I’m team pecan streusel all the way, but if your crew prefers marshmallows, go for it. Plus, it’s make-ahead friendly, which means one less thing to stress about on busy mornings.
Why You’ll Want to Try My Recipe
Easy to make: No tricky steps, just simple baking that works every time.
Allergy-friendly: Completely egg-free and easy to make dairy-free or nut-free.
Make-ahead friendly: Prep it the day before—perfect for stress-free holidays.
Customizable topping: Choose between crunchy pecan streusel or classic marshmallows.
Family-approved: Tested, tweaked, and loved by kids and adults alike.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
Sweet Potatoes: The star of the show! Use fresh sweet potatoes for the best flavor and texture. Boil, peel, and mash until smooth.
Evaporated Milk: Makes the filling creamy without being too heavy. You can substitute with whole milk or a non-dairy milk like oat or almond if needed.
Cornstarch: This is my secret to replacing eggs — it thickens the filling and gives it structure.
Light Brown Sugar: Adds sweetness and a hint of caramel flavor. You can adjust the amount based on your preference.
Butter: Adds richness and a buttery flavor. Use dairy-free butter if you need the recipe to be dairy-free.
Vanilla Extract: Enhances the natural sweetness of the sweet potatoes.
Salt & Black Pepper: Don’t skip these — a little seasoning brings out all the flavors.
Pecan Topping:
Light Brown Sugar: Sweetens the topping and gives it that irresistible caramel note.
All-Purpose Flour: Helps the streusel hold together. Use a gluten-free blend if needed.
Ground Cinnamon: Adds warmth and depth.
Butter: Binds everything together and makes the topping crisp as it bakes.
Pecan Halves: Give the casserole that signature crunch and nutty flavor.
Marshmallow Topping:
Miniature Marshmallows: For the classic gooey, golden top that kids (and adults!)
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.
Nut-Free: Skip the pecans and use oats or crushed graham crackers for the topping.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Prep the Dish
Let’s start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with butter or nonstick cooking spray, then set it aside. That way, it’s ready to go once the filling is done.
Cook the Sweet Potatoes
Place your roughly chopped sweet potatoes in a big pot and cover them with water (about an inch above the potatoes). Bring the pot to a boil, then lower the heat and simmer for about 15–20 minutes, until the potatoes are fork-tender. Drain them really well and peel.
Boil with the Skin On
Here’s a little secret for extra flavor and texture: boil your sweet potatoes with the skin on. It keeps them from soaking up too much water, so your casserole turns out richer and creamier every time. Plus, the skins slip right off once they’re cooked — no peeler needed! You’ll also hold onto more nutrients and that naturally sweet, buttery flavor that makes this dish so comforting.
Mash Them Up
Pop those cooked potatoes in a bowl and mash with an electric mixer until they’re smooth. No big chunks — just creamy, orange goodness!
Make It Creamy
In a small bowl, mix the evaporated milk and cornstarch until smooth. Pour that into your mashed potatoes, then add brown sugar, butter, vanilla, salt, and pepper. Mix with the electric mixer to blend everything together until it’s smooth and creamy.
Tip (No Mixer? No Problem!):
If you don’t have an electric mixer, you can still get that ultra-smooth, creamy texture! Just mash the cooked sweet potatoes really well with a potato masher or a sturdy fork, then switch to a whisk to smooth out any little lumps. Sweet potatoes don’t get gummy like regular ones, so they’ll still turn out velvety and delicious — promise.
Make the Pecan Topping
In a medium bowl, combine brown sugar, flour, and cinnamon. Add the melted butter and stir with a fork until the mixture looks crumbly. Then toss in the pecans and mix until everything’s coated and delicious.
Assemble
Spoon the sweet potato mixture into your prepared casserole dish and smooth out the top. Set it aside to cool just a bit while you make the topping. Sprinkle the pecan mixture evenly over the sweet potatoes. Make sure to cover the surface so every bite gets that crunchy, buttery topping.
Bake
Bake for 25–30 minutes, or until the top is golden and slightly puffed. Let it rest for about 10 minutes before digging in — it’ll set up beautifully and be ready to steal the show at your table.
Recipe Tips For Success
➤ Troubleshooting Tips:
Lumpy Sweet Potatoes: Sometimes the potatoes can turn out a bit chunky. Pro Tip:Mash them while still warm using a potato masher or hand mixer for the smoothest texture.
Runny Filling: If the mixture feels too loose, it may not set well. Pro Tip:The cornstarch helps thicken it — don’t skip it! Also, make sure the sweet potatoes are drained well if you boiled them.
Overbaked or Burnt Topping: The topping can brown too fast. Pro Tip:If it starts to brown too quickly, loosely cover the dish with foil for the rest of the baking time.
Too Sweet for Your Taste: Some casseroles can be overly sugary. Pro Tip:Adjust the brown sugar to your liking — I prefer mine lightly sweet to balance the savory meal.
For extra flavor, roast the sweet potatoes instead of boiling them — it deepens their natural sweetness.
Boil with the Skin On – boil your sweet potatoes with the skin on. It keeps them from soaking up too much water, so your casserole turns out richer and creamier every time. Plus, the skins slip right off once they’re cooked — no peeler needed! You’ll also hold onto more nutrients and that naturally sweet, buttery flavor that makes this dish so comforting.
If using marshmallows, add them halfway through baking so they don’t burn.
A little sprinkle of sea salt on top adds the perfect finishing touch.
Variations & Additions
Half & Half Topping: Can’t decide? Do half the casserole with pecans and half with marshmallows — everyone wins!
Add Orange Zest: A little citrus zest in the filling adds a lovely brightness.
Spiced Up: Add a pinch of nutmeg or pumpkin pie spice to warm things up.
Serving Suggestions
Serve warm as a side dish for Thanksgiving or Christmas dinner. It pairs perfectly with roasted turkey, ham, or even chicken. It’s also delicious reheated the next morning with coffee — sweet potato casserole for breakfast is absolutely a thing in my house!
Storage and Freezing Instructions
Store: Cover leftovers tightly and refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through.
Freeze: You can freeze the unbaked casserole (without topping) for up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed.
Make Ahead: Assemble the casserole a day in advance, cover tightly, and refrigerate. Add the topping right before baking.
Creamy, buttery, and perfectly sweet, this Eggless Sweet Potato Casserole is an allergy-friendly holiday favorite! Made with simple ingredients and topped with pecan streusel or marshmallows, it’s smooth, comforting, and always a crowd-pleaser.
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Servings 12servings
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
For the Sweet Potatoes:
Preheat the oven to 375° F (190° C). Lightly grease a 9×13-inch casserole dish with nonstick spray or butter and set aside.
Wash the sweet potatoes. Cut them into 3-inch chunks approximately. Place the sweet potatoes in a large pot and add enough water to cover them by about 1 inch. Bring to a boil over high heat, then reduce to medium and cook for 15–20 minutes, or until the potatoes are very tender. Drain well. Let them slightly cool and peel.Tip > Boil with the Skin On: Here’s a little secret for extra flavor and texture: boil your sweet potatoes with the skin on. It keeps them from soaking up too much water, so your casserole turns out richer and creamier every time. Plus, the skins slip right off once they’re cooked — no peeler needed! You’ll also hold onto more nutrients and that naturally sweet, buttery flavor that makes this dish so comforting.
Place the peeled cooked potatoes in a bowl and mash with an electric mixer until they’re smooth. No big chunks.
Mix evaporated milk and cornstarch until smooth. Add this mixture to the mashed sweet potatoes. Then add the brown sugar, butter, vanilla, salt, and pepper. Beat with an electric hand mixer or stir well with a wooden spoon until smooth and creamy.Tip > No Mixer? No Problem!: If you don’t have an electric mixer, you can still get that ultra-smooth, creamy texture! Just mash the cooked sweet potatoes really well with a potato masher or a sturdy fork, then switch to a whisk to smooth out any little lumps. Sweetpotatoes don’t get gummy like regular ones, so they’ll still turn out velvety and delicious — promise.
Spread the sweet potato mixture evenly into the prepared baking dish and smooth out the top. Set aside to cool slightly while you make the topping.
For the Topping:
In a medium bowl, mix together the brown sugar, flour, and cinnamon. Add the melted (and slightly cooled) butter and stir with a fork until the mixture looks crumbly. Stir in the chopped pecans.
Sprinkle the topping evenly over the sweet potato layer.
Store: Cover leftovers tightly and refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through. Freeze: You can freeze the unbaked casserole (without topping) for up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed. Make Ahead: Assemble the casserole a day in advance, cover tightly, and refrigerate. Add the topping right before baking. Marshmallow Topping: If using marshmallows, add them halfway through baking so they don’t burn. Food Allergy Swaps: This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.
Nut-Free: Skip the pecans and use oats or crushed graham crackers for the topping.
Recipe Tips For Success: ➤ Troubleshooting Tips:
Lumpy Sweet Potatoes: Sometimes the potatoes can turn out a bit chunky. Pro Tip:Mash them while still warm using a potato masher or hand mixer for the smoothest texture.
Runny Filling: If the mixture feels too loose, it may not set well. Pro Tip:The cornstarch helps thicken it — don’t skip it! Also, make sure the sweet potatoes are drained well if you boiled them.
Overbaked or Burnt Topping: The topping can brown too fast. Pro Tip:If it starts to brown too quickly, loosely cover the dish with foil for the rest of the baking time.
Too Sweet for Your Taste: Some casseroles can be overly sugary. Pro Tip:Adjust the brown sugar to your liking — I prefer mine lightly sweet to balance the savory meal.
➤ Extra Tips:
For extra flavor, roast the sweet potatoes instead of boiling them — it deepens their natural sweetness.
Boil with the Skin On – boil your sweet potatoes with the skin on. It keeps them from soaking up too much water, so your casserole turns out richer and creamier every time. Plus, the skins slip right off once they’re cooked — no peeler needed! You’ll also hold onto more nutrients and that naturally sweet, buttery flavor that makes this dish so comforting.
If using marshmallows, add them halfway through baking so they don’t burn.
A little sprinkle of sea salt on top adds the perfect finishing touch.
➤ Variations & Additions
Half & Half Topping: Can’t decide? Do half the casserole with pecans and half with marshmallows — everyone wins!
Add Orange Zest: A little citrus zest in the filling adds a lovely brightness.
Spiced Up: Add a pinch of nutmeg or pumpkin pie spice to warm things up.
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Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
If you’re craving a creamy and indulgent chicken casserole, then this cheesy chicken and rice casserole is a must-try! Made with juicy chicken, fluffy rice and lots of cheese, it’s a family favorite!
Growing up my mom made, and still does make, the best casseroles. I don’t care that it’s 2025 and people are worried more about kale pureed into overnight oats, casseroles feel like home and I’m always a fan of an easy chicken and rice recipe for dinner. We call this one angel chicken casserole in our house and it’s based off of two recipes, the crockpot chicken and rice recipe and Mom’s famous Busy Day Casserole recipe.
Typical angel chicken is a creamy sauce with chicken served over angel hair pasta, but I decided to transform the flavorful saucy chicken into a casserole by combining it with rice. It is total comfort food and full of delicious homey flavors! It’s called “angel chicken” for a reason…it tastes like heaven!
Ingredients for Cheesy Chicken and Rice Casserole
If you have some leftover chicken or bought a rotisserie chicken at Costco but aren’t sure how to use it, this recipe is a great option. You only need a few pantry staples to make this hearty and irresistible casserole recipe:
Cream Cheese: I recommend using full fat or possibly 1/3 less fat but avoid fat free for the best texture and flavor.
Butter: adds richness and flavor
Cooked Chicken: diced or shredded (I use rotisserie from Costco)
Cooked Rice: I use 1/3 wild rice and the rest white rice.
Cream of Chicken Soup: I use my homemade recipe, but feel free to use a can of condensed soup if you want.
NOTE: You can swap for cream of mushroom soup or cream of celery soup if needed.
Garlic: adds flavor
Good Seasons Dry Italian Dressing Mix: You can find this at the grocery store on the salad dressing aisle next to the other salad dressing packets.
Chicken Broth: helps keep the casserole moist as it bakes
Colby Jack Cheese: Some goes in the casserole and the rest gets sprinkled on top for extra cheesiness.
Salt and Pepper: adds flavor
Fresh Parsley: Don’t skip this! This is a creamy, cheesy and rich dish and the parsley adds the tiniest bit of brightness I think the casserole needs.
The measurements needed for each ingredient can be found in the recipe card at the end of the post.
How to Make Chicken and Rice Casserole
Casseroles sometimes get a bad wrap, but this chicken rice casserole recipe will make a casserole lover out of anyone! I guarantee it! It’s so easy to make too. Here are the basic steps:
Prep: Preheat the oven to 350 degrees F and spray a 9×13” casserole dish with cooking spray.
Whisk: Add the cream cheese and butter in a small bowl and whisk together to combine.
Combine: In a large mixing bowl, add all the ingredients (saving half the cheese the fresh parsley for later) and stir until combined.
Bake: Transfer the chicken and rice mixture into the prepared casserole pan and top with the remaining shredded cheese. Spray a piece of aluminum foil with nonstick spray and cover the dish. Bake for 25 minutes, removing the foil halfway through baking.
Serve: Remove the oven and let the casserole sit for a few minutes. Sprinkle with the fresh parsley and serve!
All the instructions can also be found in the recipe card at the end of the post where you can print or save the recipe.
Variations
Casseroles are so easy to customize and this chicken casserole recipe is a great one to augment with vegetables or other add-ins. You could add peas, carrots, green beans, broccoli florets or mushrooms and it would be delicious!
You can also swap out the cheese for different cheeses. Swiss cheese, monterey jack or pepper jack would all be super tasty.
Tips for Making Angel Chicken Rice Casserole
Before you get started, make sure the chicken and rice are both cooked already. If you put the chicken in raw or the rice uncooked, neither will cook completely.
The butter and cream cheese both need to be at room temperature before adding them to the recipe so that they are smooth and creamy.
The Italian seasoning packet should be added to the recipe dry, just the powder. Do not make the Italian dressing before adding.
This is a great option for using up leftover chicken whether it’s grilled chicken or slow cooker whole chicken, any cooked chicken will work great! Chicken breasts and chicken thighs can both be used.
You can also use any rice you want. Brown rice, wild rice, white rice, etc. all will taste delicious! Just make sure it isn’t instant rice.
What to Serve with Chicken Casserole
I always like to balance out a rich and heavy casserole with a couple of light side dishes. A salad or vegetable side dish are both great options. Here are a few of our favorites:
Storing, Freezing and Reheating
Leftovers should be stored in the refrigerator in an airtight container. They will keep for 4-5 days. This casserole is also a great freezer meal option. Let it cool completely and then place in a freezer-safe container. It will keep in the freezer for up to 3 months. You can also freeze it before baking, which I actually recommend, just don’t add the cheese on top until right before baking.
To reheat it, let it thaw in the fridge overnight and then reheat it in a baking dish covered with foil in the oven preheated to 300 degrees F for 10-15 minutes or until heated through. If you’re just reheating a single serving, I just zap it in the microwave. It makes delicious leftovers!
This creamy and delicious casserole is the perfect comfort food for any night of the week. Packed with tender chicken, fluffy rice, and gooey cheese, this angel chicken and rice casserole is sure to be a hit with the whole family.
Video for How to Make Cream Cheese Chicken and Rice Casserole
More Comforting Casseroles to Try:
Prevent your screen from going dark
Preheat the oven to 350 degrees F and generously spray a 9×13” casserole dish with cooking spray.
Whisk the cream cheese and butter together until smooth.
8 ounces Cream Cheese, 1/2 Cup Butter
In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Mix well until evenly combined.
3 Cups Cooked Chicken, 3 Cups Cooked Rice, 1 ¼ Cup Cream of Chicken Soup, 3 Cloves Garlic, 0.7 ounce Good Seasons Dry Italian Dressing Mix, 1 Cup Chicken Broth, 2 ½ Cups Colby Jack Cheese, Salt and Pepper
Transfer the chicken and rice mixture into the prepared casserole dish.
Top with the remaining shredded cheese. Spray foil with nonstick spray and gently cover the dish.
Bake in the preheated oven for about 25 minutes, removing the foil halfway through baking.
Remove from oven, and allow the casserole to cool for 5 minutes. Garnish with fresh parsley, and enjoy.
Everyone knows it’s the side dishes that make Thanksgiving dinner fabulous! From Southern cornbread dressing to giblet gravy, these classic Southern Thanksgiving side dishes will have your guests raving!
⭐Southern Thanksgiving Dressing Recipes
It’s not a Southern Thanksgiving unless dressing is on the table! Many ask what the difference is between stuffing and dressing and it’s really simple. Stuffing is “stuffed” into the cavity of the turkey, where the dressing is cooked outside of the bird. In the South, you’ll hear most people use the term “dressing.”
SAUSAGE BISCUIT DRESSING-This southern dressing is made with biscuits and sausage. It’s moist and delicious! You can make our famous Cathead Biscuits a couple of days in advance to make this recipe.
SAUSAGE RICE DRESSING-Rice is prevalent in the South, and this rice dressing is always a good holiday idea.
⭐Thanksgiving Potato Side Dishes
Potatoes make a very popular side dish! Plus, you gotta have something to pour the gravy over.
SWEET POTATO CASSEROLE-For many, Thanksgiving is the only time they eat sweet potatoes. This casserole has fantastic reviews.
SWEET POTATO PONE-it’s made with sweet potatoes and molasses and is a traditional holiday food. It can be served as a dessert or a side dish. We serve it as a side dish.
⭐Thanksgiving Vegetable Recipes
Can’t forget the vegetables. Thanksgiving dinner wouldn’t be complete without a few vegetbale dishes.
SOUTHERN BROCCOLI CASSEROLE-It’s definitely a staple! Probably one of the most popular side dishes for Thanksgiving.
BEST GREEN BEANS– This recipe for green beans is super simple to make and always a hit. You can make these a day in advance too!
EASY CORN CASSEROLE-This is a very popular Southern recipe. Plus, it’s a simple dish that always received wonderful reviews.
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Healthy Harvest Chicken Casserole is a comforting and nutritious dish that combines tender, lean chicken with an array of colorful vegetables, wild rice, and a light, creamy honey mustard sauce.
This casserole recipe was inspired by a salad I had a few years ago up in Park City, UT. I haven’t been able to get the flavors out of my head since, so I converted it into a casserole and I’m obsessed!
This hearty casserole offers a wholesome balance of flavors, from the savory chicken to the sweetness of seasonal vegetables. Perfectly baked to golden perfection, it’s a satisfying meal that the whole family will enjoy!
Ingredients for Healthy Harvest Chicken Casserole
There is nothing complicated about the ingredients for this healthy chicken recipe. You’ll need a few seasonal vegetables and some seasonings. Here is everything you’ll need:
Extra Virgin Olive Oil: used to sauté the potatoes and vegetables
Sweet Potatoes: adds heartiness and a touch of sweetness to the dish
Brussels Sprouts: If you aren’t a brussel sprouts fan, use broccoli instead.
Red Onion: adds flavor
Garlic: adds flavor
Chicken Broth: helps cook all the vegetables and chicken completely
Seasonings: Dried Thyme, Cumin, Smoked Paprika, Kosher Salt and Pepper
Chicken Breasts: use boneless, skinless chicken breasts
Honey Mustard Dressing: adds flavor, moisture
Wild Rice: I love the flavor of wild rice with the recipe, but you can use any type of rice you like.
Toppings: Sliced Almonds, Pepitas and Dried Cranberries (all optional but I love the texture and flavors they add)
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Harvest Chicken Casserole
This delicious casserole is packed with protein and healthy vegetables, making it the perfect meal for a cozy night in. Here are the steps for making it…
Prep: Preheat the oven to 350℉.
Sauté: Heat a large skillet or dutch oven over medium-high heat then add the oil. Add the sweet potatoes, brussels and red onion and season them with salt and pepper. Sauté for about 5 minutes and then reduce the heat to medium. Once everything starts browning, add the garlic and cookie it for 30 seconds.
Cook the Vegetables: Add half of the chicken and all the seasonings and stir everything together. Cover the pot and cook for 5 minutes then place in a casserole dish.
Cook the Chicken: Return the heat to medium-high, add a little oil to the pan and salt and pepper both sides of chicken. Place the chicken in the pan and reduce the temperature to medium. Cook on each side for 5-6 minutes.
Rest: Let the cooked chicken rest for about 5 minutes and then cut it into bite-sized pieces, then toss it with the honey mustard dressing. Add the chicken to the casserole dish with the vegetables and stir to combine.
Bake: Place the baking dish in the oven for 20 minutes. Serve over wild rice and sprinkle with the toppings.
Keep scrolling to the end of the post for the complete recipe card.
Recipe Variations
I love casseroles because they are so customizable depending on what you have in the fridge or what needs to be used up. This harvest chicken casserole is great for swapping ingredients if you want:
Try different proteins – Kielbasa or steak bites would be delicious in this dish!
Use pasta instead of rice – Of course orzo would be an easy swap, but bowtie (farfalle) or shells would be great options too. Stick with rice if you want to keep this recipe gluten-free!
Change up the veggies – If you have carrots, broccoli, cauliflower or green beans to use up, they would all taste great! You could also swap the sweet potatoes for red potatoes or Yukon golds.
Make it vegetarian – Drop the protein completely and use vegetable broth instead of the chicken broth, and you have a hearty vegetarian dish.
Besides bread, you really have all your bases covered with this casserole. It has veggies, grains and protein so it’s a meal in itself, but a winter fruit salad would round the meal perfectly if you want a little something extra!
Store: Leftovers should be stored in the refrigerator in an airtight container. They will keep for up to 5 days.
Freeze: This casserole freezes very well. It can be frozen with or without the rice included. Let it cool completely and freeze it without the toppings. It will keep for up to three months.
Reheat: Let a frozen casserole thaw in the fridge overnight. Place it in a casserole dish, add a little chicken broth to the dish so that it doesn’t dry out. You could add a little more honey mustard dressing too. Heat in the oven preheated to 350 degrees F for 10-15 minutes or until heated through.
Indulge in a delicious and nutritious meal with this healthy harvest chicken casserole recipe. Packed with protein, vegetables, and whole grains, it’s the perfect dish for a cozy fall or winter evening.
More Casserole Recipes to Try:
Watch How to Make Harvest Chicken Casserole
Prevent your screen from going dark
Preheat oven to 350℉.
Heat a large skillet or dutch oven over medium high heat. Add the oil.
2 Tablespoons Extra Virgin Olive Oil
Place sweet potatoes, Brussels sprouts, and red onion in the pot, season with salt and pepper and sauté for about 5 minutes then turn to medium. Continue cooking, stirring occasionally until browning is beginning to form. Add the garlic for the last 30 seconds or so.
2 Cups Sweet Potatoes, 2 Cups Brussels Sprouts, 1/2 Red Onion, Kosher Salt and Pepper, 2 Cloves Garlic
Add half of the chicken broth, salt and pepper, thyme, cumin and smoked paprika. Stir and cover with the pot lid for 5 minutes. Remove to a casserole dish.
Kosher Salt and Pepper, 1 Cup Chicken Broth, 1 teaspoon Dried Thyme, 1 ½ teaspoon Cumin, 1 teaspoon Smoked Paprika
Turn the heat back to medium high. Add a little more oil and season both sides of the chicken with salt and pepper. Add the chicken and then turn down to medium for 5-6 minutes per side. Remove to a plate.
2 Tablespoons Extra Virgin Olive Oil, 3 Chicken Breasts, Kosher Salt and Pepper
Let rest 5 minutes then chop and toss with the honey mustard. Add all ingredients, including the remaining broth to a casserole dish except the pepitas, cranberries and almonds. Toss together.
3/4 Cup Honey Mustard Dressing
Bake for 20 minutes. Remove from the oven and serve over the wild rice! Sprinkle each serving with the desired toppings.
1 ½ Cups Wild Rice, Sliced Almonds, Pepitas, Dried Cranberries
If you love hearty dishes that are super simple to make, this Cowboy Casserole is the one for you!
❤️WHY WE LOVE THIS RECIPE
You will find many different versions of this casserole online, and this is our favorite way to make it. We skipped the creamed soups and added tomatoes and green chilis, and it was a big hit! This is a super versatile dish and is great for cold weather or a day of tailgating. We suggest making our fried cornbread to go with it, as that is the perfect combination.
SWAPS& ADDITIONS
You could easily switch the ground beef for ground turkey, ground chicken or Italian sausage. Not a fan of kidney beans, simply use another kind or leave them out. Like spicy food, add more hot sauce. This is such a versatile recipe!
⭐TIP
We put the potatoes on the bottom so they will be closest to the heat and cook faster. Also this dish has liquid because we love to dip cornbread in it. If you would like less liquid, drain the tomatoes and possibly skip the broth, but you may need to add a little so it doesnt stick.
This Crock Pot Cowboy Casserole is hearty and delicious! One your family will love and you will make over and over again.
Prep Time 20 minutesmins
Cook Time 6 hourshrs
Total Time 6 hourshrs15 minutesmins
Course Main Course
Cuisine American
1poundground beef
1cupchopped onion
1/2cupchopped greenred or yellow sweet pepper
3 to 4red potatoesunpeeled and cut in bit-sized pieces
1 1/2cupscornfrozen or fresh
114.5 ounce can kidney beans, drained
110 ounce can diced tomatoes with green chilies, do not drain
114.5 ounce can diced tomatoes, do not drain
1/2teaspoonblack pepper
1/2teaspoonsalt
2teaspoonsminced garlic
1/2teaspoonchili powder
1teaspoonWorcestershire sauce
Pinchcayenne or few drops hot sauce
1/2cupwater or beef or chicken broth
1/2 to 1cupshredded cheeseI use Taco blend but you can use whatever you like
Brown ground beef, onions and peppers in a skillet on top of the stove, drain.
Place the potatoes in the bottom of a 3 1/2 quart crock pot and sprinkle corn on top. Add the browned hamburger with onions and peppers on top of the corn along with the kidney beans.
In a bowl combine both cans of diced tomatoes along with the 1/2 cup water or broth. Stir in the black pepper, salt, garlic, chili powder, Worcestershire sauce and cayenne or hot sauce. Mix well and pour over the contents of the crock pot.
Cook on high for 4 hours or low for six hours or until potatoes are done. Once the casserole is finished cooking, sprinkle on shredded cheese, put the top on the crock pot and let it melt.
This recipe is a little soupy, which we like because we love to have it with cornbread. If you want less liquid, drain the tomatoes and possibly leave the broth out. You may need to add a little liquid so the potatoes don’t stick. We place the potatoes on the bottom so they will cook quicker and then once cooked, you can stir it all up.
Dinner made easy with this delicious Italian Casserole, loaded with cheese and super versatile.
❤️WHY WE LOVE THIS RECIPE
his cheesy Italian hamburger casserole makes a wonderful meal for family on a busy weeknight or make it anytime along with a salad for a dish you can throw together and put in the oven and forget it until done. You could cut this recipe in half or double for a large group. If you like Italian food, you will love this dish.
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SWAPS& ADDITIONS
You can switch out the pasta for any you like! If you are not a fan of green peppers or onions, you can simply leave them out. You could use low-fat cream cheese and low-fat sour cream in this recipe. We love it with the mozzarella, but you could easily use an Italian blend too.
This Cheesy Italian Casserole will quickly become a family favorite. The combination of spices and pasta makes this a great dish.
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Course Main Course
Cuisine American, southern
1poundground beef or you could use Italian sausage
2cupsuncooked rotini pastacooked
1cupchopped green onion or regular onion
1cupchopped green pepper
1(14.5 ounccan diced tomatoesundrained
1(8 ounccan tomato sauce
1(4 ounccan sliced mushroomsdrained
1teaspoongarlic powder
1teaspoonItalian seasoning
1teaspoondried basil or could use fresh
1(8 ouncpackage cream cheesesoftened
1/2cupsour cream
1/2cupshredded mozzarella cheese
Cook pasta according to package directions, drain and set aside. Brown ground beef, onions and green pepper in skillet on top of the stove and drain if needed. Add diced tomatoes, tomato sauce, sliced mushrooms, garlic powder, Italian seasoning and basil to skillet and heat for about 10 minutes.
Spread pasta in the bottom of a large casserole dish. Cover with hamburger mixture. Combine softened cream cheese and sour cream by mixing together with a spoon and then spread over top of hamburger in casserole. Sprinkle on cheese. Bake in preheated 350 degree oven for 25 to 30 minutes. Makes 6 to 8 servings.
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This delicious and simple pizza casserole is the perfect weeknight dinner solution. Made with layers of pasta, pizza sauce, pepperoni, cheese, and your choice of toppings, it’s sure to be a crowd-pleaser!
This is an emergency post. We’ve had a pizza casserole recipe on the blog since it first began, almost 17 years ago. Until now. I went to pull it up for dinner one night a few weeks ago and it was gone. Where did the pizza casserole recipe disappear to?!
I still have no idea what happened, but thankfully I still had the recipe with one change, we ONLY use our homemade pizza sauce. You’ll have to trust me on this one, it totally transforms the dish from good to amazing.
Every time I ask my kids for dinner ideas, they always say pizza…every single time. I love pizza as much as the next person (four cheese margherita pizza, pizzeria pizza dough, pesto pepperoni and sausage pizza), but homemade pizza takes time and planning ahead. Let me be honest, sometimes I’m not that on the ball. Pizza pasta casserole to the recipe! It tastes like you are eating pizza but it’s on the table from start to finish in less than an hour.
What is Needed to Make Pizza Casserole?
If you’re looking for a delicious and quick weeknight meal, this easy pizza casserole dinner is a recipe that the whole family will love. With simple ingredients and minimal prep time, you’ll have dinner on the table in no time! Here is everything you’ll need…
Ground Beef: We used 85/15 which I recommend for the best flavor.
PRO TIP: You can use just ground beef or just sausage, but I found that the combination of both meats provided a depth of flavor that was so tasty. Ground beef is also so kid-friendly!
Mild Italian Sausage: Adds that signature meat lovers pizza flavor.
Homemade Pizza Sauce: You really have to try this homemade pizza sauce in this recipe, but if you don’t have the time, buy a good quality store-bought sauce.
Pasta: We use rigatoni but any pasta will work fine. I’d recommend a big hearty noodle for the best texture.
Mozzarella: The best melty cheese for pizza.
Pepperoni: any brand of pre-sliced pepperoni works great
Parmesan Cheese: adds bold pizza flavor
Sliced Black Olives: totally optional but I love olives so they are a must for me
Garlic Parsley Seasoning: We like Johnny’s Garlic Spread.
Italian Seasoning: boosts those Italian flavors
Fresh Parsley: I like to sprinkle it over the top after it bakes to add a pop of freshness.
The measurements and details for all the ingredients can be found down below in the recipe card.
How to Make Pizza Casserole
This casserole is like a meat lover’s pizzas but in a casserole form. It makes having pizza for dinner so easy! Here are the steps for making this baked pasta casserole:
Prep: Preheat oven to 350℉.
Brown the Ground Meats: Place a skillet over medium heat and brown the ground beef and sausage. Drain any extra grease or juice. Add the pizza sauce and stir to combine.
Make the Pasta: Boil the pasta following the instructions on the package until al dente. Drain the pasta and stir it into the meat and sauce mixture.
Assemble the Casserole: Pour half of the pasta and meat mixture in a 9×13 casserole dish. Top with half of the mozzarella cheese and add a layer of pepperonis. Add the rest of the pasta and meat mixture and then the rest of the cheese and another layer of pepperonis.
Toppings: Sprinkle the parmesan and olives over the top and then the two seasonings.
Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes until the cheeses start to brown and get bubbly.
Cool: Let the casserole cool for a few minutes. Sprinkle with some fresh parsley and serve.
Keep scrolling to the end of the post for the complete recipe card with the instructions. You can save and print the recipe there.
I make a double batch of pizza sauce and freeze in 2-4 freezer bags using our Food Saver. It freezes perfectly and saves me so much time in the long run.
Pizza Casserole Variations
Pizza casserole is just as customizable as pizza is. If you’re a supreme pizza lover, add diced onions, bell peppers and mushrooms to the casserole. Bacon and ham can also be added if you want a true meat lover’s pizza.
Can I Make This Casserole Ahead of Time?
This is a great make ahead recipe! Assemble the casserole completely as written and then cover the casserole dish with foil and keep in the refrigerator until ready to bake. It will keep in the fridge for up to a day or two. Bake as written in the instructions. You may need to add a few extra minutes since it’s being baked straight from the fridge.
Storing and Reheating
Leftovers should be stored in the fridge in an airtight container. They will keep for up to 5 days. If I’m going to reheat a large portion of the casserole, I like to reheat it in the oven. Preheat the oven to 350 degrees F and warm up the casserole until heated through.
This pizza casserole makes a great lunch option for the next day. If I’m just warming up an individual portion for myself, I’ll just zap it in the microwave. It reheats very well and is so delicious!
Why You Will Love This Recipe
Family Friendly: I haven’t met a kid who doesn’t love pizza or pasta. Combine those two into one dish, and you have a winning recipe for the whole family.
Comfort Food: Casseroles are pure comfort! They are warm and inviting and the perfect option for a family dinner.
Quick and Easy: From start to finish, this recipe is ready in under an hour. It also could be made any time during the day and stored in the fridge until you’re ready to get dinner on the table.
Customizable: Feel free to swap out meats, cheeses, or toppings to create the pizza flavors your family enjoys.
Imagine a cheesy, savory dish that combines the best parts of pizza and pasta. Pizza casserole layers tender pasta, zesty pizza sauce, gooey melted cheese, and loads of crispy pepperoni, all baked to golden perfection. It’s the ultimate comfort food, packed with pizza flavor in every bite!
More Easy Casserole Recipes:
Watch How to Make Pizza Casserole
Prevent your screen from going dark
Preheat oven to 350℉.
In a skillet over medium heat, brown the ground beef and sausage. Then drain any juices but leave the cooked meat in the skillet.
1/2 lb Ground Beef, 1/2 lb Mild Italian Sausage
Pour in the pizza sauce and stir to combine.
2 Cups Homemade Pizza Sauce
Meanwhile boil pasta according to directions for al dente so that the pasta still has a bit of chew to it. Drain pasta and mix with the sauce.
4 Cups Pasta
Pour half of the pasta mixture in a 9×13 baking dish. Top with half the Mozzarella cheese. Lay half the pepperonis on top.
3 ½ Cups Mozzarella, 6 oz Pepperoni
Next, add the remaining pasta meat sauce, cheese and pepperoni.
Sprinkle the parmesan cheese and olives on top followed by the garlic parsley seasoning and the Italian seasoning.
1/4 Cup Parmesan Cheese, 2 teaspoons Garlic Parsley Seasoning, Sliced Black Olives, 1-2 teaspoons Italian Seasoning
Cover with aluminum foil and bake for 20 minutes at 350 degrees F. Remove foil. Bake another 15 minutes until bubbly and brown.
Allow to cool for 5 minutes and then serve with a sprinkle of fresh parsley.
We love this hearty dish and it comes together quickly! Frito Chili Pie is a family favorite.
❤️WHY WE LOVE THIS RECIPE
We love how versatile this recipe is and how quickly it comes together. It’s really great on a cold day and perfect for tailgating or camping. It’s such a hearty dish and you can make it as spicy as you like. If there are ingredients you are not a huge fan of simply switch them up!
SWAPS& ADDITIONS
If you like to add lots of spice to this dish, you can use hot Rotel tomatoes and hot chili beans. You can also make this with ground turkey if you like. We also like to add sour cream to this when we serve it.
⭐TIP
You can easily make up the chili mixture and add a scoop to small bags of Fritos for a walking chili pie. Perfect for any football game or outdoor gathering. Just keep the mixture warm in a crock pot.
You can also make this a dip with the Frito scoops! Such a versatile dish.
This hearty frito chili pie is one your family will love. Easy to make and great on a cold day! Add this one to your tailgating menu.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Main Course
Cuisine American, southern
1poundground beefcould use turkey burger, too
1/2cupchopped onion
114.5 ounce can chili beans, undrained
110 ounce can diced tomatoes with green chilis, undrained
1teaspoonchili powder
1/2teaspoongarlic powder
1/4teaspoonpaprika
1/2teaspooncumin
1/8teaspoonblack pepper
1/2teaspoonsalt
pinchcayenne
1cupshredded cheeseI used a taco blend plus some cheddar
1cupfritos corn chips
Brown ground beef and onion in a skillet on top of the stove. Drain if needed. Add chili beans, diced tomatoes, chili powder, garlic powder, paprika, cumin, black pepper. salt and cayenne. Heat all ingredients together for about 10 minutes.
Pour into a baking dish. I used a 11 x 7 inch dish. You can use whatever you have. Sprinkle on cheese and fritos. Place in preheated 350 degree oven for about 20 minutes. Can add chopped green onions on top and a dollop of sour cream when serving. Makes 6 servings.
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This Ground Beef and Rice Instant Pot Casserole takes only 10 minutes from start to finish! Perfect for busy weeknight dinners! Check out the video tutorial for step-by-step instructions!
Easy Instant Pot Casserole Recipe
Growing up, my mom called this “busy day casserole” because it was quick and easy to put together and throw in the oven to be ready at dinner time. With the Instant Pot, you can make this not only on a busy day, but on an ultra crazy insane day, which it seems like we are having more and more of here. Instant Pot Ground Beef and Rice Casserole for the win!!!!
Our original hamburger and rice casserole gets hundreds of pins every month. We just knew we had to create a recipe for the Instant Pot to make it an even quick and easier weeknight meal for your family.
Just like the original recipe, we have created two versions for this Instant Pot recipe. One is the super quick version, and one is the from scratch version. We like to make everything from scratch as often as possible, but sometimes life is crazy and you just need to open a can and pour it in to get dinner on the table.
I’ve mentioned several times that I was a picky eater growing up — sorry, Mom! Now my pickiness has come full circle and I have picky eaters of my own. Bless them! They love this Instant Pot casserole just like I did growing up. The flavors are kid-friendly and loved by everyone. It is the cure to picky eater syndrome, and it even is getting vegetables in their bodies! Woop woop! I only wish I could find 10 more recipes they all will eat! A girl can dream!
What’s Needed for Instant Pot Ground Beef and Rice Casserole?
As I mentioned above, we created two versions of this Instant Pot hamburger casserole recipe — one version uses some ingredient shortcuts, and one version is totally from scratch. For the quick and easy version, you’ll need:
Ground Beef
Onion
Garlic Salt
Cream of Mushroom Soup
Long Grain White Rice
Water
Carrots
Colby Jack or Cheddar Cheese
If making the from scratch version of this Instant Pot casserole recipe with ground beef, you’ll need to swap out the canned cream of mushroom soup for the following:
Unsalted Butter
Garlic
Mushrooms
All-Purpose Flour
Chicken Broth
Heavy Cream
Salt and Pepper
The measurements for all the ingredients can be found in the recipe card down below so keep scrolling for all the details.
How to Make the Quick Version of This Instant Pot Casserole
I love using the Instant Pot to feed my family quick dinners, and the fact that we can now have this family favorite recipe in less than 30 minutes has me so giddy! Here are the basic steps:
Start by turning your Instant Pot to “more” on the Sauté mode.
Sauté the ground beef until it is mostly cooked through and then add the onion and garlic salt. Cook that for a few minutes and then drain any excess grease.
Then add the cream of mushroom soup, water and carrots and stir everything together well.
Add the rice to the top and push it down slightly so it is just submerged under the liquid.
Place the lid on the Instant Pot and set the valve to “Seal.”
Set the Instant Pot to high pressure and pressure cook for 6 minutes and then allow a quick release by turning the valve to open it. Give everything a good stir.
You can add the cheese to the top then or we really like to place everything into an oven safe pan and then top with cheese and stick it unto the oven on broil to melt the cheese.
Read More: Be sure to check out our Instant Pot Cheat Sheet for all the info you need on cooking with your Instant Pot!
How to Make This Instant Pot Casserole From Scratch
For the from scratch version, we are going to make our own cream of mushroom soup.
We start with the same steps of sautéing the ground beef and onions and removing it and draining the excess grease.
Then, it is time to make the cream of mushroom soup. With the Instant Pot still on sauté, add the butter, onion, garlic and mushrooms and sauté it until everything is tender.
Whisk everything with the flour for about 30 seconds.
Add the cream, chicken broth, and seasonings and whisk until it all comes together and thickens.
Then you can add the rest of the ingredients except the rice (water, garlic salt, carrots, previously cooked ground beef and onions) and stir everything thoroughly.
Add the rice on top and push it down slightly so it is submerged in the liquid.
Place the lid on the Instant Pot, set the valve to “Seal” and set it to high pressure for 6 minutes and then quick release when it has finished cooking.
From there you can follow the instructions given in the quick version for melting the cheese.
Both versions of this recipe can be found in the recipe card at the end of this post.
Absolutely! If using brown rice in this ground beef Instant Pot casserole recipe, add an extra 1/2 cup of water. Note that it will need to cook for 20 minutes in the Instant Pot.
How to Store Leftover Instant Pot Casserole
Store leftover Instant Pot ground beef casserole in an airtight container in the fridge for up to 4 days.
Can I Freeze Ground Beef and Rice Casserole?
Yes! Cook the Instant Pot casserole without the cheese, and then allow it to cool completely. Then, freeze it in a freezer-safe container or freezer bag.
When you’re ready to eat the Instant Pot ground beef and rice casserole, put the cheese on it and warm up the leftovers in the oven (350 degrees F for about 30 minutes if you’re cooking from frozen). You could also let it thaw in the fridge overnight, then add the cheese and warm it up in the oven for about 10 minutes.
Tips for Making Instant Pot Ground Beef and Rice Casserole
One of the things I love about casseroles is that you can totally change things up to fit your family’s likes. You can:
Add different vegetables (broccoli, green beans, corn, etc)
Use cooked, shredded chicken instead of beef
Use different cheeses for the top (pepper jack for some heat maybe?).
This ground beef Instant Pot recipe is so versatile! Get dinner on the table in no time with this easy dinner and crowd-pleasing Instant Pot casserole recipe. Made with ground beef, rice, and cheese, it’s a delicious and comforting meal that the whole family will love.
More Instant Pot Dinner Recipes:
Looking for a few different Instant Pot dinner recipes other than our Ground Beef and Rice Casserole? Here are just a few to get you started:
Servings: 5
Prep Time: 2 minutesmins
Cook Time: 10 minutesmins
Total Time: 12 minutesmins
Description
This Ground Beef and Rice Instant Pot Casserole takes only 10 minutes from start to finish! Perfect for busy weeknight dinners!
Prevent your screen from going dark
Quick Version:
Heat the instant pot to “more” on the sauté mode.
Add the ground beef and cook until almost cooked through, add the onion and garlic salt and sauté for a total of 3-5 minutes.
1.3 Pounds Ground Beef, 1/3 Cup Onion, 1 teaspoon Garlic Salt
Drain excess grease.
Add the soup, water and carrots and stir well to combine.
1 Can Soup, 2 Cups Water, 1 Cup Carrots
Add the rice on top and push it down so it is just submerged under the liquid.
1 Cup Long Grain White Rice
Add the lid and set the valve to seal.
Cook on high pressure for 6 minutes. Allow a quick release by turning the valve, stir everything together and either add the cheese or we like to pop it in a dish and cover with cheese under the broiler.
1 ½ Cups Cheese
From Scratch Version:
Heat the instant pot to saute and add the ground beef.
1.3 lbs Ground Beef
Remove the meat to a plate and drain off grease.
Keep the instant pot on sauté and add the butter, onion, garlic and mushrooms. Cook until tender and whisk in the flour for 30 seconds.
3 Tablespoons Unsalted Butter, 1/4 Cup Onion, 1 Clove Garlic, 1/2 Cup White Button Mushrooms
Add the cream, broth and seasoning and continue to cook on saute until bubbling and thick.
1/2 Cup Heavy Cream, 1/2 Cup Chicken Broth, 1/4 teaspoon Black Pepper, Salt
Quickly add all ingredients into the pot, stir well and add the lid.
3 Tablespoons All-Purpose Flour, 2 Cups Water, 1 teaspoon Garlic Salt, 1 Cup Carrots, 1 Cup Long Grain White Rice
Set the valve to seal and cook on high pressure for 6 minutes.
Follow remaining instructions above.
Cheese
You can add any additional seasonings or veggies.
You can also use shredded, cooked chicken instead of beef.
Store in the refrigerator for up to 4 days.
Nutritional info is based on the from scratch version
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This peach cobbler french toast casserole is loaded with cinnamon-y peaches, tender sweet bread and a crumb topping that will knock your socks off.
I love that we are starting to get fresh peaches from the local farmers and there’s nothing like peaches and fresh whipped cream. If you’ve never made your own, well you have missed out. I love everything about fresh whipped cream including (and I know this is a little silly) knowing that some sweet dairy farm here in Utah worked hard just for you and me. It’s why I teamed up with the Dairy Council to talk about delicious dairy products.
I wait all summer for the farm stands to start carrying peaches and as soon as they do I’m all over it like flies on a porta potty….er that’s gross but I’m all over it, and that’s the point. This Peach Cobbler French Toast Casserole is seriously the perfect breakfast to celebrate such a lovely, luscious fruit.
Good heavens, just look at all of that buttery cobbler, crumble topping and it’s swimming in our favorite buttermilk syrup. Mmmmm, buttermilk syrup. Shall we have a moment of silence for the world’s best syrup? Even my Aunt Jemima lovin’ husband (no joke, he’d rather have store bought than homemade maple syrup) prefers buttermilk syrup over all else. It’s fantastic.
Ingredients for Peach Cobbler French Toast Casserole
At first glance, this list is going to look long, but there is a lot of overlap between the three different parts of the recipe. Here is what you will need:
French Toast Casserole
Sour Dough Bread: day old bread is even better and French bread works fine too
Eggs
Milk
Heavy Cream
Brown Sugar
White Sugar
Spices: Cinnamon and Nutmeg
Extracts: Vanilla and Almond Extract
Peach Filling
Peaches
Cornabys EZ Gel: or flour for thickening
Brown Sugar
Cinnamon
Crumb Topping
Flour
Brown Sugar
White Sugar
Cinnamon
Butter
Buttermilk Syrup: to pour over the top of the baked casserole dish
The measurements for all the ingredients can be found in the recipe card down below so keep scrolling for all the details.
How to Make Peach Cobbler French Toast Casserole
We’ve adopted the tradition, like many of you have, of Saturday morning breakfast. We sleep in, make something crazy delicious and sit around the table taking our time to eat and just chat with each other. We love Saturday mornings. This recipe actually starts Friday so I just have to bake it on Saturday.
Here are the basic steps:
Prep: Grease a 9×13 baking dish.
Tear: Rip up the bread and place it in the prepared pan.
Combine: Add all the ingredients for the casserole to a bowl and whisk to combine.
Pour: Pour the milk and egg mixture over the bread and press it gently to saturate the bread.
Simmer: Add all the ingredients for the peaches to a medium saucepan and stir to combine. Simmer for 3 minutes until the peaches are tender and saucy.
Cool: Allow the filling to cool while you make the topping.
Whisk: Add all the ingredients for the crumble topping to a bowl and whisk to combine. Cut in the butter until everything is incorporated and holds together like wet sand.
Sprinkle: Add the peaches over the top of the bread and then sprinkle the crumble topping all over the top.
Rest: Cover the casserole dish with foil and let it rest in the refrigerator overnight (or at least 1 hour).
Bake: Remove the foil and bake for 45 to 55 minutes.
Serve: Let the family dig in and serve with fresh whipped cream or buttermilk syrup.
Saturday mornings in our house…the whole time we are all in the kitchen laughing about funny things that happened during the week. It’s pretty much awesome. It’s such a slow, happy moment for us. Plus it’s something that happens regardless of school being in or whatever is keeping us busy all week. No matter what we at least get Saturday breakfast together. Gosh, I wish it was Saturday already.
These instructions can be found in the recipe card at the end of the post.
Watch this French Toast Casserole Be Made…
Are Peaches Healthy?
Peaches have many health benefits. Peaches are high in dietary fiber. They are low carbohydrate, and contain abundant vitamins, including vitamin C, vitamin A, vitamin E, and niacin. They are also a good source of many minerals, such as, potassium, copper, manganese, and phosphorous.
What are the Best Peaches for Baking?
You want to find freestone peaches because they are sweeter and easier to work with. For a list of my favorite freestone peaches, head to our peach cobbler post!
Can I Use Canned or Frozen Peaches?
Yes, both canned and frozen peaches can be used. Peach season is so short that we have to be able to use something, right?! If you use canned peaches, pay close attention to the syrup used for canning. You don’t want it to be canned with heavy syrup. Be sure to drain the peaches thoroughly.
If you use frozen peaches, let them thaw completely and drain. Taste them and make sure they are sweet enough. Frozen fruit tends to be lacking sweetness and canned fruit is usually too sweet.
Can French Toast Casserole Be Prepared Ahead?
You can prepare french toast casserole up to the point of baking it. Then cover with foil and refrigerate until ready to bake. I wouldn’t wait more than 2 days maximum.
Storing and Reheating
French toast casserole should be stored in an airtight container in the refrigerator. It will keep for 3-4 days.
To reheat a large portion of the casserole, I would recommend warming it up in the oven at 350 degrees for about 10 minutes until heated through. If you are just warming up a single serving, I just zap it in the microwave.
Take your breakfast game to the next level with this delicious Peach Cobbler French Toast Casserole. With a crispy, buttery top and a sweet peach filling, this recipe is sure to impress.
More Breakfast Casseroles to Try…
Servings: 18
Prep Time: 15 minutesmins
Cook Time: 45 minutesmins
Total Time: 1 hourhr
Description
This Peach Cobbler French Toast Casserole is seriously the perfect breakfast to celebrate such a lovely, luscious fruit.
Prevent your screen from going dark
The day before you want to enjoy this casserole make the entire dish or at least give yourself an hour for it to rest.
Start by greasing a 9×13″ baking dish.
Tear up the bread and place it in the pan.
1 Large Loaf of Sour Dough Bread
In a bowl, combine the eggs, cinnamon, milk, cream, sugars, spices and extracts.
8 Large Eggs, 1 teaspoon Cinnamon, 1/4 teaspoon Nutmeg, 2 Cups Milk, 1/2 Cup Heavy Cream, 1/4 Cup Brown Sugar, 3/4 Cup Sugar, 2 teaspoons Vanilla, 1/4 teaspoon Almond Extract
Whisk to combine and pour over the bread, pressing gently to saturate it. Set aside.
Peaches
Heat a medium saucepan over medium heat and add the peaches, flour (or EZ gel), brown sugar and cinnamon.
4 Peaches, 1/4 Cup Brown Sugar, 1 Tablespoon Cornabys EZ Gel, 1 Pinch Cinnamon
Stir to combine and cook for 3 minutes or until tender and saucy in appearance, but still intact slices.
Allow to cool while you make the topping.
Topping
In a large bowl add the flour, sugars and cinnamon.
1 1/2 Cup Flour, 1/3 Cup Brown Sugar, 1/4 Cup White Sugar, 1/2 teaspoon Cinnamon
Whisk together with a fork and cut in the butter until it’s well incorporated and when you grab a handful in your hand it should stick together like wet sand.
12 Tablespoons Butter
Sprinkle the peaches over the bread and then crumble the topping over the bread mixture and cover with foil.
Set in the fridge overnight or for 1 hour
Heat the oven to 350 degrees the next morning, remove the foil and bake for 45 to 55 minutes.
Try this delicious recipe for Chicken Florentine, a classic French dish featuring tender chicken and flavorful spinach in a creamy sauce. Perfect for a cozy dinner at home.
Our middle daughter was the funniest little eater as a young girl. She wouldn’t touch mashed potatoes, but she loved spinach. She wouldn’t eat pepperoni, but she would eat prosciutto. She wouldn’t even look at spaghetti, but she would eat Chicken Florentine.
Don’t get me wrong here, I am NOT complaining that she had a more mature palate (especially since she was so picky and only wanted cereal or “dillas”), but seriously, I never knew what she is going to like. This recipe was one thing she would gobble up, and that is really saying something!
Ingredients for Chicken Florentine
Who would have every thought that a lightly breaded, pan-seared chicken breasts covered in a creamy herb sauce with a hint of lemon would be a dinner she would devour?! This chicken florentine recipe is totally fabulous. Here is what you will need:
Chicken Breasts: butterflied to make 4 thinner chicken pieces
Flour: just regular all purpose flour is all you need
Smoked Paprika: adds flavor to the light breading for the chicken
Garlic Herb Seasoning: adds flavor to the chicken
Olive Oil: helps sear the chicken breasts
Butter: adds flavor and richness
Garlic: adds flavor to the sauce
White Wine: use a dry white wine
Chicken Broth: adds flavor and acts as the base of the sauce
Heavy Cream: adds richness
Lemon: adds a bright pop of flavor and acidity
KosherSalt: adds flavor
BlackPepper: adds flavor
Parmesan: acts as a garnish to the dish
Baby Spinach: adds flavor, color, texture and nutrients to the sauce
The measurements for each ingredient can be found in the recipe card at the end of this post. Keep scrolling for all details!
How to Make Chicken Florentine
Here are the basic steps for making this easy chicken dinner:
Cut: Butterfly the two chicken breasts to create 4 pieces.
Whisk: Add the flour and seasonings to the plan and whisk everything together. Dredge the chicken in the flour mixture on all sides.
Sear: In a cast iron skillet over the medium-high heat, add some olive oil and butter and when shimmering, add the chicken. Reduce the heat to medium and sear each side for a few minutes until golden on each side. Remove the chicken to a plate.
Sauté: Add the remaining butter to the skillet and sauté the garlic and then add the rest of the garlic herb seasoning.
Simmer: Now we are going to make the cream sauce. Add the white wine and chicken broth and simmer until reduced by half.
Stir: Add the heavy cream and simmer then add a squeeze of lemon juice and stir everything together.
Thicken: Add the chicken back to the pan and the spinach and season to taste with salt and pepper.
Garnish: Sprinkle with a little parmesan cheese and serve!
The complete recipe with all the measurements and complete instructions can be found in the recipe card down below.
What Does Florentine Consist of?
Typically a dish that is florentine has a protein served on top of a bed of spinach with a creamy sauce over the top.
What to Eat with Chicken Florentine?
Chicken Florentine goes great with a side of delicious bread like french bread or our no knead artisan bread to sop up that bright sauce.
Some people like to serve creamy chicken florentine over rice or pasta which is definitely an option. It would also be really delicious over mashed potatoes!
You could also make some additions to the sauce like diced tomatoes, sauteed mushrooms or peas.
If you don’t cook with alcohol, just replace it with extra chicken broth.
Storing and Reheating
Leftovers should be stored in an airtight container in the refrigerator and it will keep for up to 4-5 days. I don’t recommend freezing this recipe.
I usually use the microwave to reheat leftovers, but it could also be reheated on the stove top in a large skillet if you are warming up more than one serving.
Do you have a picky eater? Test this chicken florentine recipe, and see if your picky eater love it as much as my daughter does! It’s kid-friendly, budget-friendly and totally craveable! It makes the perfect quick weeknight meal!
More Delicious Chicken Dinner Recipes:
Servings: 6
Prep Time: 10 minutesmins
Cook Time: 35 minutesmins
Total Time: 45 minutesmins
Description
Try this delicious recipe for Chicken Florentine, a classic Italian dish featuring tender chicken and flavorful spinach in a creamy sauce. Perfect for a cozy dinner at home.
Prevent your screen from going dark
Cut the chicken breasts through the center to butterfly and create 4 pieces.
2 Chicken Breasts
In a pan, whisk the flour and seasonings together. For the garlic herb seasoning, use 2 teaspoons. Dredge the chicken in flour on all sides.
1/3 Cup Flour, 1 teaspoon Smoked Paprika, 2 1/2 teaspoons Garlic Herb Seasoning
In a cast iron skillet over medium high heat, add the olive oil and 1 tablespoon of butter.
1 Tablespoon Olive Oil, 3 Tablespoons Butter
Add the chicken and turn to medium heat. Cook for about 3 minutes per side, or until browning. Remove to a plate.
Place the pan back on the stove and add the rest of the butter and the garlic. Cook, stirring often for a minute then add the remaining Garlic Herb Seasoning.
These funeral potatoes are made with hashbrowns, sour cream and cheese! Topped with cornflakes and so delicious!
If you love this dish you may want to try this Mashed Potato Casserole! It’s a family favorite and we love it at our holiday dinners.
❤️WHY WE LOVE THIS RECIPE
This recipe uses frozen hashbrowns, which saves a lot of time. You don’t have to peel potatoes; you can just throw everything together and bake it. It’s a very easy recipe to put together! No thawing necessary!
🍴KEY INGREDIENTS
Frozen diced hash brown potatoes (no need to thaw)
Cream of chicken soup (do not dilute)
Sour cream
Green onion or regular onion (optional)
Black pepper
Salt
Garlic powder (optional)
Butter, divided
Shredded cheddar cheese, divided
Crushed corn flakes
SWAPS
You can use whatever cheese you like or use a combination of cheeses. If you are not a fan of onion, simply leave it out. I think you could use cream of celery or cream of mushroom soup as well.
🍽️HOW TO MAKE
This dish is so easy to make and your family will love it!
COOKING STEPS
Step 1 Combine cream of chicken soup, sour cream, chopped green onions, black pepper, salt, garlic powder and 3 tablespoons of the butter, (melted plus 1/2 cup of the cheddar cheese in a large bowl. Mix with a spoon.
Step 2 Pour in frozen potatoes and toss to coat with the soup mixture. Spray a 9 x 13 baking dish with cooking spray and spread the potatoes in the dish. Combine the two cups of crushed cornflakes with the remaining 3 tablespoons of melted butter and sprinkle over potatoes. Add remaining 1/2 cup of cheese on top.
Step 3 Cover the casserole with foil and bake in a preheated 350-degree oven for 60 minutes. Remove the foil and bake for another 15 minutes to brown the top of the casserole. You can garnish with additional chopped green onions or fresh chopped parsley.
⭐TIP
You don’t have to thaw the hashbrowns before cooking! You could easily add ham to this recipe!
OTHER POTATO RECIPES
If you love this recipe you will want to check out these delicious potato recipes!
Old Fashioned Stewed Potatoes – This recipe is one your Grandmother probably made! Simple, budget friendly but so good and wonderful with fried cornbread.
Fried Potato Cakes – These are a delicious appetizer and wonderful to make with leftover mashed potatoes.
Southern Fried Potatoes – These are a classic for a reason! Fried potatoes will never go out of style.
SERVE THIS WITH
These funeral potatoes go with just about anything but these are our favorites!
❓FREQUENTLY ASKED QUESTIONS
Do you thaw the potatoes?
No, you don’t have to thaw the potatoes.
My family doesn’t like sour cream, can you taste it?
No you can’t taste it.
STORING AND REHEATING
We store this in the refrigerator and reheat in the microwave or in the oven.
This cheesy potato casserole is absolutely delicious. It is also referred to as Funerla Potatoes. The perfect side dish to any meal and would be wonderful to take to a gathering or serve during the holidays.
Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Course Side Dish
Cuisine American, southern
1(32 ounce) bag frozen diced hash brown potatoes (no need to thaw
1(10.5 ounce)can cream of chicken soup (do not dilute
1cupsour cream
1/2cupchopped green onion or regular onionoptional
1/2teaspoonblack pepper
1/2teaspoonsalt
1/2teaspoongarlic powderoptional
6tablespoonsbutterdivided
1cupshredded cheddar cheesedivided
2cupscrushed corn flakes
Combine cream of chicken soup, sour cream, chopped green onions, black pepper, salt, garlic powder and 3 tablespoons of the butter, (melted plus 1/2 cup of the cheddar cheese in a large bowl. Mix with a spoon.
Pour in frozen potatoes and toss to coat with the soup mixture. Spray a 9 x 13 baking dish with cooking spray and spread the potatoes in the dish. Combine the two cups of crushed cornflakes with the remaining 3 tablespoons of melted butter and sprinkle over potatoes. Add remaining 1/2 cup of cheese on top.
Cover the casserole with foil and bake in preheated 350 degree oven for 60 minutes. Remove foil and bake for another 15 minutes to brown top of casserole. Can garnish with additional chopped green onions or fresh chopped parsley.
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