This sausage cheese dip is ready in just 20 minutes. With savory Italian sausage, 3 different kinds of cheese, and big flavor, it’s the perfect scoopable dip for game day, parties, or potlucks.
Flavor: Rich and savory with a super creamy texture, bold sausage flavor, melty cheeses, and just enough tang to keep every bite cozy and crave-worthy.
Skill Level: Beginner-friendly with minimal dishes!
Serving Suggestions: I love serving this dip with crostini, crackers, tortilla chips, and pretzels since the crunchy, salty bite pairs perfectly with the creamy dip.
Ingredient Notes
Sausage: Use mild or spicy Italian sausage for a rich, savory flavor and be sure to drain well to keep the dip from getting oily. Replace it with ground beef, chicken, or turkey, but add a bit more mustard and Worcestershire to balance the flavors.
Cheese: This dip combines processed cheese, cream cheese, and sharp cheddar for a rich, creamy, and perfectly melty dip. Cube soft cheeses before adding so they melt evenly with less stirring and wait until off the heat to stir in the final sharp cheddar.
Variations: Add diced jalapeños, green chilies, a pinch of cayenne, or a spoonful of salsa to give this sausage cheese dip a spicy, zesty twist. Stir in drained diced tomatoes with green chilies for a sausage queso dip twist.
The 20 Minute Game Plan
Brown the sausage and onion, then drain.
Melt cheeses over medium-low, stirring often (full recipe below).
Whisk in milk and seasonings.
Turn off the heat and stir in cheddar cheese.
Cook over medium-low heat once the cheese is added to prevent scorching or graininess.
To thin the dip, whisk in 1-2 tablespoons of milk at a time. This makes it a more “queso-style” dip for chips.
If the dip looks oily, stir well, then add a spoonful of cream cheese over low heat to help incorporate everything.
Keep it party-ready by transferring the dip to a small slow cooker on warm, stirring occasionally.
Storing and Reheating Like New
Cool leftover dip, place in an airtight container, and refrigerate up to 4 days. Freeze in small portions for up to 2 months for the best texture.
To reheat, thaw overnight in the fridge, if frozen. Then warm on the stove over low heat or microwave in 30-second bursts, stirring often. Add a splash of milk to smooth it out.
Game Day Pairings
Did you enjoy this Sausage Cheese Dip Recipe? Leave a comment and rating below.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
In a large skillet, brown sausage and onion until no pink remains. Drain fat.
Add processed cheese and cream cheese. Stir over medium heat until melted. Whisk in milk, mustard powder, and Worcestershire sauce and continue cooking until hot and bubbly.
Remove from the heat and stir in cheddar cheese.
Serve with tortilla chips or crostini.
Keep leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for 2 months.
If the microbiome of those eating plant-based diets protects against the toxic effects of TMAO, what about swapping gut flora?
“Almost 2,500 years ago, Hippocrates stated that ‘All disease begins in the gut.’” When we feed our gut bacteria right with whole plant foods, they feed us right back with beneficial compounds like butyrate, which our gut bugs make from fiber. On the other hand, if we feed them wrong, they can produce detrimental compounds like TMAO, which they make from cheese, eggs, seafood, and other meat.
We used to think that TMAO only contributed to cardiovascular diseases, like heart disease and stroke, but, more recently, it has been linked to psoriatic arthritis, associated with polycystic ovary syndrome, and everything in between. I’m most concerned about our leading killers, though. Of the top ten causes of death in the United States, we’ve known about its association with increased risk of heart disease and stroke, killers number one and five, but recently, an association has also been found between blood levels of TMAO and the risks of various cancers, which are our killer number two. The link between TMAO and cancer could be attributed to the inflammation caused by TMAO, but it could also be oxidative stress (free radicals), DNA damage, or a disruption in protein folding.
What about our fourth leading killer, chronic obstructive pulmonary disease (COPD), like emphysema? TMAO is associated with premature death in patients with exacerbated COPD, though it’s suspected that it’s due to them dying from more cardiovascular disease.
The link to stroke is a no-brainer—no pun intended. It is due to the higher blood pressure associated with higher TMAO levels, as well as the greater likelihood of clots forming in those with atrial fibrillation. Those with higher TMAO levels also appear to have worse strokes and four times the odds of death.
Killer number six is Alzheimer’s disease. Can TMAO even get up into our brains? Yes, TMAO is present in human cerebrospinal fluid, which bathes the brain, and TMAO levels are higher in those with mild cognitive dysfunction and those with Alzheimer’s disease dementia. “In the brain, TMAO has been shown to induce neuronal senescence [meaning, deterioration with age], increase oxidative stress, impair mitochondrial function, and inhibit mTOR signaling, all of which contribute to brain aging and cognitive impairment.”
Killer number seven is diabetes, and people with higher TMAO levels are about 50% more likely to have diabetes. Killer number eight is pneumonia, and TMAO predicts fatal outcomes in pneumonia patients even without evident heart disease. Kidney disease is killer number nine, and TMAO is strongly related to kidney function and predicts fatal outcomes there as well. Over a period of five years, more than half of chronic kidney disease patients who started out with average or higher TMAO levels were dead, whereas among those in the lowest third of levels, nearly 90% remained alive.
How can we lower the TMAO levels in our blood? Because TMAO originates from dietary sources, we could limit our intake of choline- and carnitine-rich foods. They’re so widespread in foods,” though we’re talking about meat, eggs, and dairy. “Therefore, restriction of foods rich in TMA-containing nutrients may not be practical.” Can we just get a vegan fecal transplant? “Vegan donors provided the investigators with a fresh morning fecal sample…”
If you remember, if you give a vegan a steak, despite all that carnitine, they make almost no TMAO compared to a meat-eater, presumably because the vegan hasn’t been fostering steak-eating bugs in their gut. See below and at 3:40 in my video Can Vegan Fecal Transplants Lower TMAO Levels?.
Remarkably, even if you give plant-based eaters the equivalent of a 20-ounce steak every day for two months, only about half start ramping up production of TMAO, showing just how far their gut flora has to change. The capacity of veggie feces to churn out TMAO is almost nonexistent. Instead of eating healthier, what about getting some vegan poop?
In a double-blind, randomized, controlled trial, research subjects either got vegan poop or their own poop back through a hose snaked down their nose, and it didn’t work.
First of all, the vegans recruited for the study started out making TMAO themselves, in contrast to the other study, where they didn’t make any at all. This may be because the earlier study required the vegans to have been vegan for at least a year, and this study didn’t. So, there wasn’t much of a change in TMAO running through their bodies two weeks after getting the vegan poop, but the vegan poop they got seemed to start out with some capacity to produce TMAO in the first place.
So, the failure to improve after the vegan fecal transplant “could be related to limited baseline microbiome differences and continuation of an omnivorous diet” after the vegan-donor transplant. What’s the point of trying to reset your microbiome if you’re just going to eat meat? Well, the researchers didn’t want to switch people to a plant-based diet since they knew that alone can change our microbiome, and they didn’t want to introduce any extra factors. The bottom line is that it seems there may not be any shortcuts. We may just have to eat a healthier diet.
We choose this year’s winner of Houston’s Best Pizza.
Best Pizza: Pizaro’s Pizza Napoletana
Pizaro’s has been firing up some of Houston’s best pies since 2011, with two locations and three killer styles — authentic Napoletana blistered at 900 degrees, foldable New York, and cheesy, twice-baked Detroit. Each pie proves why this spot’s a certified Houston classic, but the team still keeps things fresh with inventive specials like the Mortadella & Stracciatella sandwich and the Oh My Goud pie, loaded with butternut squash and crispy prosciutto. Regulars swear by the Sweet Pea and the fiery Vesuvius, a ghost pepper-laced masterpiece tamed by housemade ricotta.
We choose this year’s winner of Houston’s Best Burger.
Best Burger: The Toasted Coconut
Burger fanatic? This Montrose tiki bar and kitchen is your next stop. An industry favorite, the totally messy, totally worth it flavor bomb features a duo of juice-dripping patties, melty American cheese, fiery chili aioli, housemade pickles and a buttery soft Hawaiian bun. Go wild with add-ons from avocado and yolky farm egg to salty-sweet bacon jam, and don’t skip the Sichuan-spiced tater tots or cheeky umbrella cocktails.
Grated cheese sold under four brands has been recalled at various stores nationwide, including Walmart, Sam’s Clubs and Target, after testing found listeria.
Locatelli Pecorino Romano Grated in a 4 oz. cup, expiration dates 05/03/26, 05/10/26 and 05/17/26.
FDA
Locatelli Grated Pecorino Romano in a 8 oz. cup, expiration dates 04/06/26, 04/11/26, 04/12/26, 04/15/26, 04/17/26 05/05/26, 05/06/26, 05/07/26, 05/10/26, 05/12/26, 05/14/26 and 05/17/26. This weight is sold at Fresh Market.
Wegmans said its stores in North Carolina, Pennsylvania, Connecticut, Delaware, Maryland, Massachusetts, New Jersey, New York, Virginia, and Washington, D.C. sold the Locatelli brand between Nov. 14 and Monday.
Locatelli Grated Pecorino Romano Cheese sold at Wegmans. FDA
Boar’s Head Grated Pecorino Romano in a 6 oz. cup, expiration dates 03/04/26 and 03/12/2026. Target said it sells the Boar’s Head.
Boar’s Head Grated Pecorino Romano Cheese FDA
Member’s Mark Pecorino Romano in a 1.5 lb. Bag, expiration dates 03/25/26, 03/30/26 and 04/05/26. This is sold at Sam’s Clubs in Florida, California, Missouri, Kentucky, Mississippi, Pennsylvania, Alabama, Arkansas, Arizona, Connecticut, Delaware, Hawaii, Iowa, Indiana, Kansas, Louisiana, Maryland, Maine, Michigan, Nebraska, New Hampshire, New Jersey, New York, Nevada, Ohio, Virginia and West Virginia.
Member’s Mark Pecorino Romano Cheese FDA
Walmart didn’t specify which brands other than Member’s Mark it sells, but did say it was in stores in Pennsylvania, Connecticut, Delaware, Massachusetts, Maryland, Maine, New Hampshire, New York, New Jersey, Rhode Island, Virginia, Vermont, West Virginia and the District of Columbia.
There’s also the recalled cheese that’s sold by the pound.
Pinna Grated Pecorino Romano, expiration date 03/11/26.
Ambriola Grated Pecorino Romano, expiration dates 02/28/26, 03/04/26 and 03/11/26.
Boar’s Head Pecorino Romano Grated bag, expiration dates 03/03/26 and 03/12/26.
How dangerous is listeria?
According to the Centers for Disease Control and Prevention, listeria infects 1,250 people per year in the United States, 172 of which are killed by the infection. The most vulnerable to listeria’s worst effects are senior citizens and people with damaged immune systems. Pregnant women can suffer stillbirths and miscarriages from the high fevers that are a symptom of listeria. Most people suffer, along with high fevers, headaches, muscle aches, diarrhea and stomach issues.
Customers who purchased the affected products should not consume them and either dispose of them or return them to the place of purchase for a full refund. For more information, contact Ambriola at 1-800-962-8224 from Monday through Friday from 9:00am – 4:00 pm ET.
Since 1989, David J. Neal’s domain at the Miami Herald has expanded to include writing about Panthers (NHL and FIU), Dolphins, old school animation, food safety, fraud, naughty lawyers, bad doctors and all manner of breaking news. He drinks coladas whole. He does not work Indianapolis 500 Race Day.
Grated cheese sold under four brands has been recalled at various stores nationwide, including Walmart, Sam’s Clubs and Target, after testing found listeria.
Locatelli Pecorino Romano Grated in a 4 oz. cup, expiration dates 05/03/26, 05/10/26 and 05/17/26.
FDA
Locatelli Grated Pecorino Romano in a 8 oz. cup, expiration dates 04/06/26, 04/11/26, 04/12/26, 04/15/26, 04/17/26 05/05/26, 05/06/26, 05/07/26, 05/10/26, 05/12/26, 05/14/26 and 05/17/26. This weight is sold at Fresh Market.
Wegmans said its stores in North Carolina, Pennsylvania, Connecticut, Delaware, Maryland, Massachusetts, New Jersey, New York, Virginia, and Washington, D.C. sold the Locatelli brand between Nov. 14 and Monday.
Locatelli Grated Pecorino Romano Cheese sold at Wegmans. FDA
Boar’s Head Grated Pecorino Romano in a 6 oz. cup, expiration dates 03/04/26 and 03/12/2026. Target said it sells the Boar’s Head.
Boar’s Head Grated Pecorino Romano Cheese FDA
Member’s Mark Pecorino Romano in a 1.5 lb. Bag, expiration dates 03/25/26, 03/30/26 and 04/05/26. This is sold at Sam’s Clubs in Florida, California, Missouri, Kentucky, Mississippi, Pennsylvania, Alabama, Arkansas, Arizona, Connecticut, Delaware, Hawaii, Iowa, Indiana, Kansas, Louisiana, Maryland, Maine, Michigan, Nebraska, New Hampshire, New Jersey, New York, Nevada, Ohio, Virginia and West Virginia.
Member’s Mark Pecorino Romano Cheese FDA
Walmart didn’t specify which brands other than Member’s Mark it sells, but did say it was in stores in Pennsylvania, Connecticut, Delaware, Massachusetts, Maryland, Maine, New Hampshire, New York, New Jersey, Rhode Island, Virginia, Vermont, West Virginia and the District of Columbia.
There’s also the recalled cheese that’s sold by the pound.
Pinna Grated Pecorino Romano, expiration date 03/11/26.
Ambriola Grated Pecorino Romano, expiration dates 02/28/26, 03/04/26 and 03/11/26.
Boar’s Head Pecorino Romano Grated bag, expiration dates 03/03/26 and 03/12/26.
How dangerous is listeria?
According to the Centers for Disease Control and Prevention, listeria infects 1,250 people per year in the United States, 172 of which are killed by the infection. The most vulnerable to listeria’s worst effects are senior citizens and people with damaged immune systems. Pregnant women can suffer stillbirths and miscarriages from the high fevers that are a symptom of listeria. Most people suffer, along with high fevers, headaches, muscle aches, diarrhea and stomach issues.
Customers who purchased the affected products should not consume them and either dispose of them or return them to the place of purchase for a full refund. For more information, contact Ambriola at 1-800-962-8224 from Monday through Friday from 9:00am – 4:00 pm ET.
Since 1989, David J. Neal’s domain at the Miami Herald has expanded to include writing about Panthers (NHL and FIU), Dolphins, old school animation, food safety, fraud, naughty lawyers, bad doctors and all manner of breaking news. He drinks coladas whole. He does not work Indianapolis 500 Race Day.
Potatoes au gratin makes the perfect potato side dish for Sunday supper or as a make-ahead holiday side dish! Layers of potatoes and onions are baked in a rich, cheesy sauce until bubbly and golden brown.
This Potatoes au Gratin recipe makes easy cheesy potatoes, similar to scalloped potatoes but loaded with rich cheesy flavor. They are the perfect holiday dish next to a baked ham or even Roast Beef Tenderloin or pork tenderloin!
Flavor: Creamy, cheesy, and comforting with a golden, slightly crispy top that makes every bite irresistible.
Recommended Tools: To save time on prep and make even and thin potato and onion slices, use a mandoline or the side of a box grater.
Budget Tip: You can swap Gruyère for provolone or Swiss and still get that melty, flavorful goodness.
Time-Saving Tip: If you’re short on time, check the recipe notes below to reduce cooking time.
So what is the difference between scalloped potatoes and au gratin potatoes? They’re both very similar, containing potatoes (and often onions) baked in a creamy sauce. Au Gratin is defined as covered with breadcrumbs or cheese, scalloped refers to “bake with milk or a sauce”.
In the case of this recipe, the difference is the cheese. That being said, the term scalloped potatoes is still often still used if there is cheese within the dish!
The Best Kind of Potato to Use for Potatoes au Gratin
Just like when making scalloped potatoes, the best potatoes for gratin are red-skinned or Yukon gold potatoes. These two waxy potatoes can hold their shape well and because they’re thin-skinned, they do not require peeling (extra bonus!).
While russet potatoes or baking potatoes taste good, they’re more starchy. They do not hold their shape as well and the dish can become mushy, they’re more suited to mashed potatoes.
Cheese for Potatoes au Gratin
What is the best cheese for potatoes au gratin? When making Gratin potatoes, choose cheeses that have lots of bold flavors. Our top choices are varieties with a sharper flavor including sharp cheddar and Gruyere.
Gruyere cheese adds a rich flavor to au gratin potatoes that truly cannot be matched; if you can get it, I highly recommend that you do! If Gruyere isn’t available use provolone or swiss for a similar flavor!
How to Make Potatoes Au Gratin
Potatoes Au Gratin has tender potatoes in a creamy, cheesy sauce for a dish that everyone loves.
Prep: Thinly slice the potatoes and onions.
Assemble: Stack the potato slices and onions in little piles and then stand them on their sides in the casserole dish.
Sauce: Cook the cheese sauce in a saucepan over medium heat until smooth and creamy (full recipe below), then pour it over the potato and onion slices.
Bake: Bake until the potatoes are tender and the sauce is bubbly.
Pre-shredded cheese will work in this recipe; however, the sauce will be smoother if you shred cheese from a block.
If swapping the cheese, make sure you use varieties that have bold flavors.
For a quicker version, layer potatoes and onions, cover, and microwave 10 minutes. Add cheese sauce and bake 45–55 minutes as directed. Just as delicious, but a little quicker!
Make up to 24 hours ahead. Keep potatoes covered in sauce, cover tightly, and refrigerate. Bring to room temperature before baking, and add 10–20 minutes to the bake time.
While we often eat these as a side, I sometimes include leftover ham before baking and serve it as a main.
Second Day Servings
Leftover potatoes au gratin will keep in the refrigerator for up to 4 days. Let it cool completely, then cover tightly with plastic wrap, or transfer to an airtight container before refrigerating.
To freeze, allow it to cool completely and wrap the dish well with both plastic wrap and aluminum foil, or portion it into freezer-safe containers. It will keep for up to 2 months in the freezer.
For best results, thaw overnight in the refrigerator before reheating. Reheat covered in the oven at 350°F until hot throughout (about 20 to 30 minutes), removing the cover near the end to crisp up the top again.
Avoid microwaving frozen potatoes, as it can make the sauce grainy and the potatoes watery.
More Holiday Side Dishes
Did you make this Potatoes au Gratin recipe? Leave us a rating and a comment below.
Prep Time 20 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Cool Time 15 minutesminutes
Total Time 2 hourshours5 minutesminutes
Preheat oven to 400°F.
Wash potatoes and slice into ⅛” thin slices. Slice onion as thinly as possible.
Season the potatoes and onions with ½ teaspoon of salt and ¼ teaspoon of pepper. Toss well to evenly coat. Layer potatoes and onions into little stacks. Place stacks on their side in a greased 2.5QT to 3QT casserole dish.
In a saucepan, melt butter and flour and cook for 2 to 3 minutes. Add mustard powder, ¼ teaspoon salt, ¼ teaspoon pepper, and milk. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted.
Pour the cheese sauce over the potatoes, gently separating the stacks to allow the sauce to seep between the layers. Cover with foil (sprayed with cooking spray) and bake for 60 minutes.
Remove foil and bake an additional 20 to 30 minutes or until lightly browned and potatoes are cooked. Cool 15 minutes before serving.
Slice potatoes as thinly as possible.
Shred your own cheese from a block for the best results. Fresh herbs (such as thyme or rosemary) and garlic can be added to the sauce if desired.
To reduce baking time, wrap a microwave-safe casserole dish in plastic wrap before adding the cheese sauce and microwave on full power for about 10 minutes (be careful, it will be hot when removing the plastic wrap). Add the cheese sauce and bake as directed for about 45-55 minutes.
Additional cheese (cheddar or parmesan) can be sprinkled on top once the foil is removed if desired.
Store leftovers in an airtight container for up to 4 days. Reheat in the oven or the microwave.
When KC Neufeld announced on her Denver neighborhood’s Facebook page that her family would be handing out ramen and packs of macaroni and cheese in addition to candy this Halloween, she wasn’t expecting much of a response.The mother of twin 4-year-olds was just hoping to make a small difference in her working-class neighborhood as food aid funding for tens of millions of vulnerable Americans is expected to end Friday due to the government shutdown.Video above: Before the Candy, Think Safety: Halloween Tips Every Parent Should KnowWithin two days, nearly 3,000 people had reacted to Neufeld’s post, some thanking her and others announcing they would follow suit.”This post blew up way more than I ever anticipated and I’m severely unprepared,” said Neufeld, 33, explaining that she is heading back to the store to get more food despite her family hitting their grocery budget for the week.”I wish I could just buy out this whole aisle of Costco,” she added. “I can’t. But I’ll do what I can.”Neufeld is one of many people across the U.S. preparing to give out shelf-stable foods to trick-or-treaters this year to help fill the void left by looming cuts to the Supplemental Nutrition Assistance Program, or SNAP, which helps about one in eight Americans buy groceries. A flurry of widely shared posts have popped up over the last several days as many people look for ways to help offset the surge in need. Some posts suggest foods to give out while others show recently acquired stocks of cheese sticks, mini cereals, canned soup or even diapers ready for trick-or-treaters. Video below: Homemade Halloween treats to be given to childrenPosts are often followed by a string of comments from people announcing similar plans, along with plenty of reminders not to forget the candy.Emily Archambault, 29, and her sister-in-law Taylor Martin, 29, in La Porte, Indiana, will be putting out pasta and sauce, peanut butter and jelly, cereal and other foods, along with diapers and wipes on Halloween. They’re also collecting donations from members of their church.Their plan is to set everything out on a table away from where they’re giving out candy, so families can take what they need without worrying about judgement.”It kind of takes a little bit of pressure off of the parents,” said Martin. “You’re out and about trick or treating and it’s there and your kids probably won’t even notice you’re taking it.”Archambault said she relied on the Special Supplemental Nutrition Program for Women, Infants, and Children, known as WIC, after her son’s medical complications forced her to stop working temporarily. Losing that assistance would have meant turning to food pantries. And while she said there are great ones in her area, she expects them to be overrun.”We have to band together,” she said. “I am grateful to have received benefits, and I am even more grateful to be able to give back now.”Erika Dutka, who depends on SNAP to feed herself and her three children in Archbald, Pennsylvania, went to a “trunk or treat” Sunday with people giving out candy from the trunks of cars. She said she was relieved to get packs of ramen, oatmeal, juice, pretzels and fruit snacks in addition to sweet treats.The 36-year-old — who works two jobs and goes to school full-time — said the food means she’ll have plenty of school snacks for her children the rest of the week and can save her last $100 of SNAP funds.”It buys me more time,” she said. “Maybe things will change. Maybe it’ll get turned back on.” Neufeld, the Denver mom stockpiling shelf-stable items for trick-or-treaters, said she relied on a food bank at her college to get through school. She said most people would never have known she was really struggling. And now, with SNAP drying up, she wants people to remember not to assume anything about others.”You truly don’t know what other people are going through,” she said. “So even if they don’t ‘look like they need help,’ it’s still important to just give when you can because it can make a huge difference.”
When KC Neufeld announced on her Denver neighborhood’s Facebook page that her family would be handing out ramen and packs of macaroni and cheese in addition to candy this Halloween, she wasn’t expecting much of a response.
The mother of twin 4-year-olds was just hoping to make a small difference in her working-class neighborhood as food aid funding for tens of millions of vulnerable Americans is expected to end Friday due to the government shutdown.
Video above: Before the Candy, Think Safety: Halloween Tips Every Parent Should Know
Within two days, nearly 3,000 people had reacted to Neufeld’s post, some thanking her and others announcing they would follow suit.
“This post blew up way more than I ever anticipated and I’m severely unprepared,” said Neufeld, 33, explaining that she is heading back to the store to get more food despite her family hitting their grocery budget for the week.
“I wish I could just buy out this whole aisle of Costco,” she added. “I can’t. But I’ll do what I can.”
Neufeld is one of many people across the U.S. preparing to give out shelf-stable foods to trick-or-treaters this year to help fill the void left by looming cuts to the Supplemental Nutrition Assistance Program, or SNAP, which helps about one in eight Americans buy groceries.
A flurry of widely shared posts have popped up over the last several days as many people look for ways to help offset the surge in need. Some posts suggest foods to give out while others show recently acquired stocks of cheese sticks, mini cereals, canned soup or even diapers ready for trick-or-treaters.
Video below: Homemade Halloween treats to be given to children
Posts are often followed by a string of comments from people announcing similar plans, along with plenty of reminders not to forget the candy.
Emily Archambault, 29, and her sister-in-law Taylor Martin, 29, in La Porte, Indiana, will be putting out pasta and sauce, peanut butter and jelly, cereal and other foods, along with diapers and wipes on Halloween. They’re also collecting donations from members of their church.
Their plan is to set everything out on a table away from where they’re giving out candy, so families can take what they need without worrying about judgement.
“It kind of takes a little bit of pressure off of the parents,” said Martin. “You’re out and about trick or treating and it’s there and your kids probably won’t even notice you’re taking it.”
Archambault said she relied on the Special Supplemental Nutrition Program for Women, Infants, and Children, known as WIC, after her son’s medical complications forced her to stop working temporarily. Losing that assistance would have meant turning to food pantries. And while she said there are great ones in her area, she expects them to be overrun.
“We have to band together,” she said. “I am grateful to have received benefits, and I am even more grateful to be able to give back now.”
Erika Dutka, who depends on SNAP to feed herself and her three children in Archbald, Pennsylvania, went to a “trunk or treat” Sunday with people giving out candy from the trunks of cars. She said she was relieved to get packs of ramen, oatmeal, juice, pretzels and fruit snacks in addition to sweet treats.
The 36-year-old — who works two jobs and goes to school full-time — said the food means she’ll have plenty of school snacks for her children the rest of the week and can save her last $100 of SNAP funds.
“It buys me more time,” she said. “Maybe things will change. Maybe it’ll get turned back on.”
Neufeld, the Denver mom stockpiling shelf-stable items for trick-or-treaters, said she relied on a food bank at her college to get through school. She said most people would never have known she was really struggling. And now, with SNAP drying up, she wants people to remember not to assume anything about others.
“You truly don’t know what other people are going through,” she said. “So even if they don’t ‘look like they need help,’ it’s still important to just give when you can because it can make a huge difference.”
PORTLAND, OR – The Oregon Health Authority reports that an Oregon resident is one of three people who tested positive for E. Coli bacteria after eating unpasteurized aged cheese produced at the Twin Sisters Creamery Farmhouse in Washington state.
Samples of leftover cheese obtained from the Oregon resident were tested at a laboratory, and those tests confirmed the presence of the same E. coli pathogen that was found in two Washington state residents who had indirect exposure to cheese from the same company. All three people experienced symptoms of E.coli infection between September 5th and September 16th.
All sizes of Whatcom Blue, Farmhouse, Peppercorn and Mustard Seed varieties of aged cheese from Twin Sisters Creamery produced on or after May 27, 2025, are being recalled.
#450 Made on 5/27/2025 – Batch Code 250527B Whatcom Blue
#452 Made on 6/10/2025 – Batch Code 250610B Whatcom Blue
#454 Made on 6/18/2025 – Batch Code 250618B Whatcom Blue
#455 Made on 6/24/2025 – Batch Code 250625B Whatcom Blue
#451 Made on 6/03/2025 – Batch Code 250603F Farmhouse
#453 Made on 6/16/2025 – Batch Code 250616B Farmhouse
#451 Made on 6/03/2025 – Batch Code 250603P Peppercorn
#453 Made on 6/16/2025 – Batch Code 250616 Mustard Seed
Some cheese products were repackaged by grocery stores and markets, so the original label may not be present. In these instances, the grocery store label should say the brand of cheese.
For additional information about the investigation of these E. coli infections, read the Washington State Department of Health’s announcement.
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This easy 7 Ingredient Cheese Sauce for Broccoli recipe is the recipe that will help picky eaters like vegetables! It is so simple to make and one secret tip keeps the cheese sauce smooth and never clumpy! It goes wonderfully with freshly steamed broccoli for that classic side dish everyone loves.
Broccoli Recipes for Picky Eaters
Do you remember years and years ago on that Broccoli Salad post where I chatted about Cade surprising me by cooking a delicious steak dinner and how that was the first time I ate and enjoyed broccoli? Ever since posting about that broccoli he made me, I have received a crazy amount of emails asking for the recipe for his broccoli cheese sauce.
I feel really guilty about taking so long to write about it but Cade never measures so it took some time to figure out exactly what the recipe was. So, without any further babbling, here it is. From the man who didn’t even eat it that first night because it wasn’t healthy and he didn’t eat junk. (I’ve since cured him of that. You’re welcome.)
Ingredients for Cheese Sauce with Broccoli
This is a no roux cheese sauce meaning we aren’t using flour or butter. Here is everything you’ll need:
Sharp Cheddar Cheese: The star of the sauce! Sharp cheddar will give the most bold cheesy flavor. Buy a block of cheese and grate it yourself for the best meltiness.
Cornstarch: Toss the grated cheese in cornstarch to help thicken the cheese sauce as the cheese melts. Cornstarch also helps with the emulsion of the cheese and milk. Flour can also be used, but by using cornstarch, you keep the sauce gluten free.
Evaporated Milk: Acts as the base for the creamy cheese sauce and doesn’t have the heaviness or high fat of cream. It has less water than regular milk which helps the sauce be extra creamy.
Salt and Black Pepper: Adds flavor and hint of warmth.
Ground Mustard: Adds flavor that enhances the flavor the cheese. Mustard is also a great emulsifier which helps keep the sauce smooth.
Broccoli: Using fresh broccoli florets is preferred. Frozen broccoli ends up soggy and don’t hold up to the cheese sauce very well.
How to Make Homemade Cheese Sauce
Toss: Add the grated cheese and cornstarch to a large bowl and toss together. Let it sit at room temperature for 10 minutes.
Combine: Add all the ingredients for the sauce over medium-low heat and stir to combine. Whisk until the cheese is melting and it comes to a soft boil. Then whisk constantly for 2 minutes until slightly thickened.
Serve: Pour over cooked broccoli with fresh cracked pepper.
The secret for smooth cheese sauce is all about the CHEESE…
First, buy a block of high quality cheese and grate it yourself. When you buy shredded cheese, it is coated in additives that keep it from melting and mixing together smoothly.
Second, sharp cheddar will gives you the best cheesy flavor. We also love this recipe with monterey jack.
Can Broccoli Be Roasted?
Broccoli is delicious when roasted. Toss broccoli florets in a little olive oil and place in a single layer on a baking sheet. Roast without stirring until the edges are crispy and the stems are crisp-tender. (about 20 minutes). Then add the cheese sauce on top and serve!
Storing and Reheating
Leftovers should be stored in an airtight container in the fridge. It will keep for 3-4 days. It will not freeze well, so I do not recommend that.
Reheat the cheese sauce on the stove top over medium-low heat or in the microwave.
If you’re having a hard time getting your kiddos to eat vegetables, cover them in melty, gooey, delicious cheese! Come to me with all your parenting questions, friends! I have all the answers! Ha! This cheese sauce for broccoli recipe is on repeat in our house!
Watch How to Make Broccoli and Cheese Sauce
More Tasty Vegetable Side Dishes:
Prevent your screen from going dark
In a large bowl, toss the cheese and the corn starch.
1 ¾ Cups Sharp Cheddar Cheese, 2 ½ teaspoons Cornstarch
Allow to sit out for 10 minutes.
In a saucepan over medium low heat, add the cheese, milk, salt, ground mustard.
When my husband tried this Eggless Bacon and Cheese Quiche, he couldn’t believe it was egg-free—and honestly, that’s the best compliment! After 12+ years of cooking for my egg-allergic family, I’ve perfected this recipe to deliver everything you love about a classic quiche: creamy, cheesy, and oh-so-satisfying. Made with simple, everyday ingredients, it’s the kind of comfort food that feels fancy enough for brunch but easy enough for a weeknight dinner. If you’ve been missing quiche, this one will change that for good. No one should have to miss out because of food allergies—and with this recipe, everyone at the table can dig in and enjoy.
Oriana’s Thoughts On The Recipe
For years, quiche felt like one of those “off-limits” recipes, but I wasn’t ready to give up! After countless tests (and a few messy crusts along the way), I finally created an Eggless Quiche recipe that truly satisfies. When my husband tried this Eggless Bacon and Cheese Quiche, he couldn’t believe it was egg-free—and honestly, that’s the best compliment!
What makes this recipe extra special is how approachable it is. No complicated ingredients, no expensive substitutes—just simple pantry staples that come together into something creamy, cheesy, and delicious. It’s one of those dishes that makes your home smell amazing and your family gather around the table a little faster.
Why You’ll Want to Try My Recipe
Foolproof & Family-Tested: Perfected over 12+ years of egg-free cooking—tested until just right.
Everyday Ingredients: You won’t need anything fancy—everything’s probably already in your fridge.
Comfort Food Made Inclusive: Everyone can enjoy it—no eggs, no stress, just flavor.
Customizable: Swap in your favorite cheeses, veggies, or leftover meats. It always turns out delicious.
Meal-Prep Friendly: Great warm or cold, for brunch, lunchboxes, or an easy weeknight dinner.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
Pie Crust: Use a homemade crust if you have time, or grab a good-quality store-bought one. Both work!
Butter: For sautéing shallots or onions and adding richness.
Bacon: Crispy and savory—the star of the show. Turkey bacon also works.
Shallots (or onions) and Green Onions: Add sweetness and flavor depth.
Ricotta Cheese (whole milk): Creates a creamy, custard-like base without eggs.
Cornstarch: Helps thicken the filling so it sets nicely.
Heavy Cream: Adds richness and that classic quiche creaminess.
Garlic Powder & Onion Powder: Boost flavor without fuss.
Salt & Black Pepper: Adjust carefully since bacon and cheese are already salty.
Ground Mustard: Brings a little tang and rounds out the flavors.
Baking Powder: Gives the filling a little lift to mimic eggs.
Cheese (Cheddar, Colby, Swiss, or Gruyere): Pick your favorite or mix them for extra flavor.
This recipe is naturally egg, 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: Use your favorite cooking oil to saute the veggies and bacon.
Ricotta Cheese: You can make your own ricotta using tofu or cashews, but store-bought versions are super convenient too. Brands like Kite Hill (almond-based) and Trader Joe’s Vegan Ricotta (almond-based) are great choices. Treeline Cheese (cashew-based) and Tofutti (soy-based) offer a creamy option as well. These can often be found in the vegan section of grocery stores, and some, like Kite Hill or Tofutti, are also available online. If you shop at Wegmans, check their refrigerated vegan section—they usually carry at least one of these.
Heavy Cream: Use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
Cheese: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds.
Gluten-Free: You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.
Mustard-Free: If you have a mustard allergy, feel free to omit it. The ground mustard adds a subtle tang to the dish, but skipping it won’t compromise the overall deliciousness.
Corn-Free: You can substitute for potato starch 1:1.
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).
Step 1 – Prepare the crust
If you’re using a store-bought crust, just pop it into your pie dish and give it a quick pre-bake so it doesn’t get soggy later. If you’re making it from scratch, roll it out, fit it into the dish, and pre-bake that too. Pre-baking the crust is optional, but it ensures the crust stays nice and flaky once we add the filling.
Step 2 – Sauté the onions and bacon
Cook your bacon until it’s crispy and golden—because let’s be honest, that’s the best part. Then, in the same pan, sauté your onions (or shallots) in a little butter until they’re soft and fragrant. This adds a sweet, savory flavor to the quiche.
Step 3 – Prepare the filling mixture
In a big bowl, whisk together the ricotta, cream, cornstarch, and seasonings until it’s smooth and creamy. This is our egg-free magic—it sets up beautifully in the oven without needing a single egg.
Step 4 – Assemble
Spread the mixture over the pie crust and use a spatula to even the top.
Step 5 – Bake
Slide it into the oven and bake until the quiche is set in the center and lightly golden on top. Let it rest for about 10 minutes before slicing—this makes it easier to cut and keeps everything together. Then dig in and enjoy!
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
Soggy crust: Nobody wants that. Pro Tip:Blind bake (pre-bake) your crust for 8–10 minutes before adding the filling to keep it crisp and flaky.
Too salty or bland: Bacon and cheese can be salty on their own. Pro Tip:Taste your ricotta mixture before adding extra salt—you may not need as much as you think.
Prep Ahead. Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.
Blind Bake the Crust. To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.
Get Creative. Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.
Cover the Edges with Foil. If the edges of your quiche are browning too much, gently cover the edges with strips of aluminum foil. This will shield the edges from direct heat, allowing the center to cook without further browning the crust. You can also use a pie crust shield, if you have one.
Let the quiche rest for 15 – 30 minutes before slicing—this helps the filling set.
Use a deep-dish pie pan if you want a taller quiche with lots of filling.
Variations & Additions
Veggie Lovers: Add spinach, mushrooms, broccoli, or bell peppers.
Meat Lovers: Swap bacon for ham, sausage, or even shredded chicken.
Cheese Twist: Try a mix of Gruyere and Swiss for a more traditional quiche flavor.
Herb Boost: Add fresh parsley, thyme, or chives for a fresh pop.
Storage, Freezing, and Make-Ahead Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 30°F until warmed through.
Freeze: Wrap tightly in plastic wrap, then cover with foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead: You can prepare the quiche up to 24 hours in advance and refrigerate until ready to bake.
When my husband tried this Eggless Bacon and Cheese Quiche, he couldn’t believe it was egg-free—and that’s the best compliment! After 12+ years of cooking for my egg-allergic family, I’ve perfected a creamy, cheesy quiche made with simple, everyday ingredients. It’s cozy enough for dinner and fancy enough for brunch. No one should miss out on quiche, and with this recipe, everyone can enjoy it.
Prep Time 20 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr20 minutesmins
Servings 8servings
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!
Prepare the Crust:
Position the oven rack in the lower third of the oven and preheat to 350º F (180 º C).
On a lightly floured surface, roll the pie dough into a 12-inch circle. Line a 10-inch quiche dish or pie plate with the dough, pressing it into the bottom and up the sides. Tuck the excess dough around the edges under and crimp as desired. If using store-bought, simply unroll the pie crust and press it into a 9″ quiche dish or pie plate, crimping the top edges if desired. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.
Extra step for extra crispy crust: Line the chilled pie crust (in the quiche dish) with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust start to brown, for about 15 minutes. Remove the pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick the bottom and sides with a fork (about an inch apart). Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 8 minutes. Remove from the oven and set aside. Note: You can skip this step if you don’t care for a crispy crust bottom.
Prepare the Filling:
Place butter in a large skillet over medium heat. When melted, add chopped shallots and bacon, and spread them out in an even layer to ensure they cook evenly. Cook, stirring occasionally, until the shallots become soft and translucent and the bacon is lightly crisp, about 3 minutes. Add green onion and cook for an additional minute. Set aside.
Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder in a bowl. Then, add the sautéed shallots and bacon, and cheese; mix to distribute.
Spread the mixture over the pie crust and use a spatula to even the top.
Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.
Ricotta: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 30°F until warmed through. Freeze: Wrap tightly in plastic wrap, then cover with foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Make-ahead: You can prepare the quiche up to 24 hours in advance and refrigerate until ready to bake. Food Allergy Swaps: This recipe is naturally egg, 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: Use your favorite cooking oil to saute the veggies and bacon.
Ricotta Cheese: You can make your own ricotta using tofu or cashews, but store-bought versions are super convenient too. Brands like Kite Hill (almond-based) and Trader Joe’s Vegan Ricotta (almond-based) are great choices. Treeline Cheese (cashew-based) and Tofutti (soy-based) offer a creamy option as well. These can often be found in the vegan section of grocery stores, and some, like Kite Hill or Tofutti, are also available online. If you shop at Wegmans, check their refrigerated vegan section—they usually carry at least one of these.
Heavy Cream: Use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
Cheese: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds.
Gluten-Free: You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.
Mustard-Free: If you have a mustard allergy, feel free to omit it. The ground mustard adds a subtle tang to the dish, but skipping it won’t compromise the overall deliciousness.
Corn-Free: You can substitute for potato starch 1:1.
Recipe Tips For Success ➤ Potential Recipe Challenges & Pro Tips:
Soggy crust: Nobody wants that. Pro Tip: Blind bake (pre-bake) your crust for 8–10 minutes before adding the filling to keep it crisp and flaky.
Too salty or bland: Bacon and cheese can be salty on their own. Pro Tip: Taste your ricotta mixture before adding extra salt—you may not need as much as you think.
➤ Extra Tips:
Prep Ahead. Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.
Blind Bake the Crust. To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.
Get Creative. Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.
Cover the Edges with Foil. If the edges of your quiche are browning too much, gently cover the edges with strips of aluminum foil. This will shield the edges from direct heat, allowing the center to cook without further browning the crust. You can also use a pie crust shield, if you have one.
Let the quiche rest for 15 – 30 minutes before slicing—this helps the filling set.
Use a deep-dish pie pan if you want a taller quiche with lots of filling.
➤ Variations & Additions
Veggie Lovers: Add spinach, mushrooms, broccoli, or bell peppers.
Meat Lovers: Swap bacon for ham, sausage, or even shredded chicken.
Cheese Twist: Try a mix of Gruyere and Swiss for a more traditional quiche flavor.
Herb Boost: Add fresh parsley, thyme, or chives for a fresh pop.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
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.
This lasagna soup recipe has everything you love about classic lasagna with savory meat, tender pasta, rich tomato sauce, andplenty of melty cheese all in one cozy bowl.
A few years ago my husband and I had the chance to go to New York and film two episodes of Paula’s Party. It was such a fun experience. We even got to meet Carson Kressley, Cheri Oteri, Jason Priestly and a bunch of others. One of the dishes Paula made was Tastes Like Lasagna Soup and it smelled amazing. We were so disappointed we didn’t get to taste it, so when we got home we created our own version. It quickly became a favorite.
There’s just something about lasagna soup that feels like home. It’s saucy, cheesy, cozy, and truly the best kind of comfort food.
Ingredients for Lasagna Soup
This soup recipe is a cross between a creamy soup and broth soup due to the addition of a little ricotta. It’s hearty, beefy, and delicious. In other words, perfection. Here is what you will need:
Olive Oil: For sautéing veggies
Minced Vegetables: Diced onion (red), garlic, and bell peppers
Fresh Herbs: Oregano, parsley, and basil
Ground Beef: 80/20 for rich flavor
Beef Broth: Forms the soup base
Ricotta Cheese: Adds creaminess
Fire Roasted Diced Tomatoes: Smoky flavor with a hint of heat
Marinara Sauce: Rao’s recommended (stock up at Costco sales!)
Parmesan Rind: Simmer for flavor, remove before serving
Lasagna Noodles: Use broken pieces or break up fresh ones
Scroll to the end of the post to the recipe card to see all the measurements and details.
How to Make Lasagna Soup
This recipe comes together so quickly, and the steps are super easy. Here are the basic steps:
Sauté: Cook the vegetables until tender, then stir in the herbs and seasonings.
Brown: Add the beef, cook until browned, and drain any excess grease.
Simmer:Stir in all remaining ingredients (except pasta and cheese) and let simmer for at least 30 minutes, or up to all day for deeper flavor.
Add: Drop in the pasta and cook until tender.
Finish: Top with cheese and broil until hot, melted, and golden.
The full list of instructions can be found in the recipe card at the end of the post.
Notes for A Better Lasagna Soup
Carrian’s Tips:
Noodles & leftovers: Lasagna noodles soak up broth the longer they sit, so I always wait until the last 15 minutes to add them. If you’re planning to freeze the soup or make a big batch for later, keep the noodles separate and add them fresh when reheating for best texture.
All-day simmer: This soup is perfect for making in the morning and letting it bubble away on low heat. By dinnertime, the flavors are deep and rich, and your whole house will smell like an Italian kitchen.
Herb swaps: Fresh herbs are amazing, but not required. I love using Gourmet Garden tubes for convenience, or you can substitute dried herbs—just remember to use half the amount since dried are more concentrated.
Parmesan rind magic: Never throw away parmesan cheese rinds! Adding one to your soup while it simmers infuses the broth with a salty, nutty richness that you can’t get any other way. Just fish it out before serving. It’s a simple trick that elevates soups, sauces, and even stews.
Cheese pull & bread dunk: The melted, broiled cheese on top is the showstopper. Gooey, golden, and comforting. And while it might seem optional, dipping warm, crusty garlic bread into the soup makes the whole meal next-level cozy.
Variations & Substitutions
You can easily make this lasagna soup vegetarian by skipping the ground beef and using vegetable broth instead of beef broth. Want to switch up the protein? Try half ground beef and half Italian sausage, or use ground turkey or chicken for a lighter option. No regular lasagna noodles? No problem! Bow tie pasta works perfectly, and for a fun twist, try mafalda pasta, which looks like mini lasagna noodles (though it can be harder to find).
For added variety, toss in mushrooms, yellow squash, zucchini, carrots, or spinach cut into bite-sized pieces. Boost the flavor with spices like red pepper flakes, adding just a pinch or sprinkle to taste. Top with your favorite types of cheese for a rich, melty finish.
Slow Cooker & Instant Pot Instructions
This lasagna soup works perfectly in both the crock pot and Instant Pot.
Slow Cooker
For the slow cooker, follow the stovetop instructions through step 7, then transfer everything to the crock pot and cook on low for 6–8 hours. Add the pasta 15 minutes before serving, top with cheese, and broil in oven-safe bowls for a melty, golden finish.
Instant Pot
For the Instant Pot, follow the recipe through step 5 using sauté mode. Once cooked, continue to step 10, place the lid on, and cook on high pressure for 5 minutes, then quick release. Add cheese on top and replace the lid to let it melt. For broiled cheese, transfer the soup to oven-safe bowls and broil until golden.
What to Serve With This Lasagna Soup Recipe
I highly recommend serving garlic bread as a side, or any crusty bread you love. A baguette works perfectly, or try our no-knead artisan bread for an extra touch. To balance the richness, I also love a bright, fresh salad on the side. Caesar saladis a classic favorite!
Storing, Freezing and Reheating Lasagna Soup
Properly stored, lasagna soup will keep for 3-4 days in the refrigerator. Store leftovers in an airtight container.
If you want to double the recipe and freeze some of it, do not add the pasta or cheese. Let the soup cool completely and freeze it in a ziploc bag or a freezer safe container. It will keep for up to 6 months.
To reheat refrigerated soup, just zap it in the microwave until warmed through. You can also reheat it on the stovetop. To reheat frozen soup, let the soup thaw at room temperature for about 30 minutes. Then place it in a pan and heat until boiling. Then add the noodles and let simmer until the noodles are cooked. Top with cheese if desired.
Why You Will Love This Recipe
This whole recipe can be made in one bowl, which makes prepping, cooking and cleanup such a cinch. Plus, your kids will love it too!
Speaking of cleanup, making a traditional lasagna takes all sorts of pots and pans and mountains of dishes. It really is just a mess afterward (but totally worth it because lasagna is so dang good). With this soup, you get all the same flavors without the mess.
Lasagna soup is so hearty and so comforting! It makes a great dinner for guests or to take to a neighbor. It really is loved by all, even my picky eaters!
In a heavy bottomed pot, over medium heat, add the olive oil until it just starts to shimmer.
1 Tablespoon Olive Oil
Add the garlic and onion, stirring as you add it and cook for 3-5 minutes, until translucent.
4 Cloves Garlic, 1 Red Onion
Add the bell pepper, oregano, parsley and basil and season with a little salt and pepper.
1 Bell Pepper, ½ teaspoon Fresh Oregano, 1 Tablespoon Fresh Parsley, 1 ½ teaspoon Fresh Basil, ½ teaspoon Salt, ¼ teaspoon Pepper
Stir to combine and let cook for one minute.
Add the ground beef and cook until browned and no longer raw. Drain off any grease.
1 Pound Ground Beef
I’ve decided it’s easiest to add the ricotta in at this point as it will melt into the meat, but you’ll notice I add it in the next step in the video. Either will work.
½ Cup Ricotta
Add the beef broth, marinara, diced tomatoes and parmesan rind.
Let simmer all day for maximum flavor or at least 30 minutes.
The last 15 minutes add the broken lasagna noodles and cook until tender.
2 Cups Lasagna Noodles
Remove parmesan rind.
Place the soup in oven safe bowls or soup mugs and top with a little cheese. You can add another dollop of ricotta here as well if you’d like.
1 Cup Mozzarella Cheese
Heat the broiler to high heat and place the soup in the oven.
Once the cheese is golden and melted remove from the oven and serve with our favorite garlic bread.
Garlic Bread
You can use 1/2 ground beef and 1/2 Italian Sausage for more flavor
You can use any onion you’d like, but I tend to use red like our bolognese sauce
If you don’t have access to fresh herbs, you can substitute half the amount of dry herbs.
You can freeze this soup for up to 6 months, but never with the lasagna noodles or they will absorb liquid. Cool completely and freeze in heavy duty freezer bag or in a covered freezer container.
If you love simple recipes that really hit the spot, this broccoli cheese soup is easy and delicious!
❤️WHY WE LOVE THIS RECIPE
We love easy recipes and this soup is simple. Comes together really quickly and has a great flavor. This soup is really versatile and one your family will love. It’s made with chicken broth and is really creamy. We use Velveeta, but you can switch it up; we’ve found that it melts really well.
SWAPS& ADDITIONS
You can switch out the cheese in this recipe to suit your taste. You can also leave out the onion and use onion powder instead if you prefer. You could also add cauliflower to this soup it you like. Want to add some protein? Add some rotisserie chicken!
⭐TIP
For a hearty way to enjoy this soup, serve it in a bread bowl. Alternatively, you could top it with croutons for a little extra something, or even add chopped bacon too. Of course we love it with our fried cornbread.
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This Broccoli Cheese Soup is super versatile and loaded with flavor and the best part is it comes together really quickly!
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course Main Course, Soup
Cuisine American
2cupschicken broth or 115 ounce can
112 ounce bag frozen broccoli
1/4cuponionfinely chopped
1teaspoonminced garlic
1medium carrotshredded
2tablespoonsbutter
2tablespoonsall-purpose flour
112 ounce can evaporated milk
110 3/4 ounce can cream of chicken soup, undiluted
8ouncesvelveeta cheesecut in chunks or your favorite cheese.
1/2teaspoonblack pepper
Salt to taste
In a microwave safe bowl or saucepan, combine the chicken broth, onion, carrot and broccoli. Cook in the microwave for 8 minutes stirring after about 4 minutes. Remove and set aside.
In a separate saucepan on low heat melt the butter stir in the flour. Just like you were making gravy. Slowly add the milk stirring constantly and the cream of chicken soup.
Have your cheese cut in chunks and add to the milk mixture. Then add the broccoli mixture to this and continue cooking on low heat for 5 to 10 minutes.
Makes 8 to 10 cups.
I don’t ever bring this to a boil, but just cook on low heat.
Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!
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.
These Sausage Cheese Biscuits are always a good idea! Perfect way to start the day.
❤️WHY WE LOVE THIS RECIPE
We love these biscuits because they are a little different. Instead of serving a biscuit with sausage and cheese, we added it all to the batter. They turned out perfect and we all loved them and now make them often. They are delicious with grape jelly on them! They reheat well and are perfect to make on a Sunday and have for breakfast throughout the week.
SWAPS& ADDITIONS
We use buttermilk to make these biscuits and genuinely feel the extra fat gives them a wonderful flavor. You can use regular milk if you like. You can also add any spices to this recipe and switch out the cheese! Super versatile.
CAN I FREEZE THESE?
Yes, you can freeze these biscuits, and they also reheat well in the microwave. This recipe is one you can enjoy for just a few people, make them up, enjoy a few and freeze the rest!
A Childhood Full of Biscuits
“Certain recipes have a way of creeping into our minds and imprinting us with a nostalgia that lasts forever. I’m never sure quite what it is but when a food touches your soul, you know it. “
⭐TIP
I usually brush the tops of the biscuits with melted butter before cooking. We like the butter to soak in during the cooking process.
These easy sausage cheese biscuits will quickly become a family favorite! The sausge and cheese is baked right into the dough. They reheat well too and my family loves this combination.
Prep Time 15 minutesmins
Cook Time 12 minutesmins
Total Time 27 minutesmins
Course biscuit, bread, Breakfast
Cuisine American
3cupsall-purpose flour
1tablespoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1stick butter or margarinecut into small pieces or grated (8 tablespoons)
1poundpork sausagecooked, drained and crumbled
1/2cupshredded cheese of your choiceI used sharp cheddar
1 1/2cupsbuttermilkcan use regular milk
Cook sausage, drain and let cool. Mix together flour, baking powder, baking soda and salt with a whisk in a large bowl. Cut in butter until crumbly. Stir in cooled sausage and cheese.
Add milk until dough makes a ball without being sticky. Knead and roll out on floured surface. Cut about 1/2 inch thick with biscuit cutter or drop onto an ungreased baking sheet.
Bake in preheated 425 degree oven 12 to 15 minutes until done. Makes about 16 biscuits depending on the size you make them. Enjoy!
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new video loaded: How Tariffs Will Affect This Unique Cheese
By Eshe Nelson, Nikolay Nikolov, Laura Salaberry, Emli Bendixen and Jon Hazell•
Stilton is a special type of blue cheese that can be made in only three English counties. There are just four producers of Stilton left, but this one was crowned best cheese in the world, according to one of the industry’s top awards last year. Eshe Nelson, a business reporter for The New York Times, went to Clawson Farms, the producer of the award-winning Stilton, which is trying to expand its business in the United States, despite the higher costs imposed by the Trump administration’s tariff policy.
Recent episodes in Behind the Reporting
Eshe Nelson, Nikolay Nikolov, Laura Salaberry, Emli Bendixen and Jon Hazell
This Sizzling Oil Greek Feta Dip has become our family’s obsession! If you’re looking for a simple, crowd pleasing Greek appetizer that can be prepared in minutes, this is it! All you need is olive oil, herbs, feta and garlic! We love it served with crostini!
Why We Love Sizzling Oil Feta Dip with Crostini
As you know, our Sizzling Oil Appetizer and our Sizzling Oil Spaghetti have gone crazy online and for good reason. I honestly think that when something sounds, smells and looks appetizing it literally ends up more appetizing.
We are all obsessed with the show stopping moment that the sizzling, popping hot oil is poured out over the noodles. So what else could we make for that moment? A feta dip of course! Just wait until you serve this Herby Feta Appetizer!
Ingredients for Sizzling Oil Feta
Olive Oil: Helps cook the garlic and acts as the “sauce” for the feta.
Garlic: Use fresh garlic so it ends up a little toasted.
Fresh Herbs: Parsley, Oregano (or Marjoram), Rosemary and Basil
Red Pepper Flakes: Adds flavor and a little heat.
Kosher Salt: Adds flavor.
Balsamic Glaze: Adds acidity and a little sweetness as a cooked down syrup. (TIP: Balsamic Vinegar works fine too)
Feta: Make sure you buy the block, even if you choose to break it up ahead of time for easier dipping.
Crostini: The perfect vessel for carrying cheese straight to mouth
How to Make Sizzling Oil Feta Dip
Mix: Place all the herbs, garlic and spices in a shallow bowl and mix to combine. Or add the garlic to the oil for a toasted garlic flavor. Spread over the feta.
Heat: Add the oil to a small saucepan and heat over medium heat. When the oil is shimmering, add the garlic and let it toast.
PRO TIP: Pay close attention to the garlic because it will brown quickly and you don’t want it to burn.
Pour: Pour the hot oil and garlic over the top of the herbs mixture and feta. Drizzle with some balsamic vinegar and sprinkle with salt.
Eat: Dig in!
FAQ
Can I use dry herbs instead of fresh?
You can use fresh or dried herbs or even spices. During the summer when fresh herbs are readily available and at their peak, use those because they have more flavor. To use dried, half the amount for each herb.
Could I add olives?
Absolutely! I would chop them up for easier scooping with the feta.
My Crostini Breaks when Dipping
Try breaking up the feta a bit before pouring the oil over it. Just know that breaking it up first will make leftovers break down more quickly.
How to Store Sizzling Oil Feta
Store in an airtight container in the fridge.
Watch How This Greek Feta Dip is Made…
More Craveable Dip Recipes:
Servings: 4
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
Description
This Sizzling Oil Greek Feta Dip has become our family’s obsession! If you’re looking for a simple, crowd pleasing Greek appetizer that can be prepared in minutes, this is it! All you need is olive oil, herbs, feta and garlic! We love it served with crostini!
3 teaspoons Fresh Parsley, 3 teaspoons Fresh Oregano, 1 ½ teaspoon Fresh Rosemary, 4 teaspoons Fresh Basil, 2 teaspoon Red Pepper Flakes, 2 teaspoon Kosher Salt
In a very small saucepan (I use my butter warmer) heat the oil over medium heat. Add the garlic once shimmering. Watch it so closely as garlic browns quickly.
⅔ Cup Olive Oil, 8 Cloves Garlic
Pour the hot oil and garlic over the top of the herbs and spices and stir thoroughly. Drizzle in some balsamic vinegar and sprinkle salt on top.
Balsamic Glaze, 2 teaspoon Kosher Salt
Place the block of feta on a serving tray. Pour the hot oil over the feta and sprinkle with Parmesan cheese and dig in immediately.
1-2 Tablespoons Parmesan, Feta Cheese
Fresh Garlic
Place all herbs, garlic and spices in a shallow bowl.
Heat the oil over medium heat until shimmering. Quickly pour the hot oil over the herbs, and wait a second then add a drizzle of balsamic vinegar. Top with salt.
⅔ Cup Olive Oil, 2 teaspoon Kosher Salt, Balsamic Glaze
Place the block of feta on a plate. Pour the hot oil over the top and sprinkle with Parmesan cheese and serve immediately.
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