These Crock Pot Cheesy Potatoes are so easy to make and always a hit. They require only a few ingredients and are a wonderful side dish!
If you are a fan of potato side dishes, you will want to give this Mashed Potato Casserole a try! It’s easy to make and goes great with just about any meal!
❤️WHY WE LOVE THIS RECIPE
We love the simplicity of this recipe! Anything we can just throw in the crock pot is a win-win! Plus, the flavor is wonderful; when you are busy cooking, anything that will cook on its own is a great dish.
🍴KEY INGREDIENTS
Large potatoes
Cream of chicken soup
Butter
Sour cream
Garlic powder
Black pepper
Salt and pepper
Dried parsley flakes
Chopped onion
Cayenne
Shredded cheese
🍽️HOW TO MAKE
This recipe is very easy to make. Like most crock pot dishes, you just throw everything in and let it cook. Cutting up the potatoes is going to be the longest part of this process.
COOKING STEPS
Step 1 Put all ingredients in crock pot and cook on low 4 to 6 hours or until potatoes are cooked. Stir potatoes every 2-3 hours to ensure they cook evenly.
⭐TIP
If you are not a fan of canned condensed soups, you can always make your own. Here is our recipe on how to make your own.
RECIPE VARIATIONS
This is a versatile recipe and you can add whatever spices you like and the cheese your family loves too. We enjoy Mexican blend or sharp cheddar but this will be good with any cheese.
You may also enjoy these other potato dishes:
Southern Fried Potatoes – These are a staple for a reason, they will never go out of style and you can eat them for breakfast, lunch, or dinner!
Old Fashioned Stewed Potatoes – This is a recipe your grandmother may have spoiled you with! Made with water and super simple, but so good!
Fried Potato Cakes – These are so good and make a wonderful appetizer or a great way to enjoy leftover mashed potatoes. We always make them after the holidays!
SERVE THIS WITH
Brown Sugar Meatloaf – This is one of the best meatloaf recipes on the internet! Just read the comments!
Stuffed Green Peppers – One of our favorites and many others agree! Goes great with these potatoes, since they can cook while you make the peppers.
Salmon Patties – So easy to make, only a few ingredients and delicious!
❓FREQUENTLY ASKED QUESTIONS
What type of potatoes do you use?
We just use russet potatoes, but you can use any kind. If you use smaller potatoes, like Yukon gold, they will cook faster.
We are not a fan of sour cream, can you taste it?
No, you can’t taste the sour cream.
What size crock pot do you use?
We make this in a 4 quart crock pot, but you can use whatever size it will fit in. If you put it in a much larger one, it may cook faster so watch the potatoes.
STORING AND REHEATING
We store in an air tight container and reheat in the microwave or back in the crock pot on low.
Picky eaters are going to love this Cheesy Ground Beef and Rice Casserole. Mom called it busy day casserole because it’s a quick and easy dinner.
Cheesy Ground Beef and Rice Casserole
Alright, this Cheesy Ground Beef and Rice Casserole recipe is definitely not my norm, but it is who I am and it happens to be a recipe that I get a crazy amount of emails about. I get loads of emails about our fabulous buttermilk pancakes too…have you tried those?! Total comfort food just like this casserole.
A long time ago (and seriously, check out the picture and you’ll laugh your heart out at how little I knew about food photography), I posted a recipe called Busy Day Casserole and it has been one of my top recipes for years now. It never disappears from the most viewed recipes. In fact, a lot of our hamburger recipe ideas are our top recipes. You can find them all here.
People love this cheesy ground beef and rice casserole, and while it’s totally simple I know why. This quick and easy dinner idea with ground beef and melted cheese is in fact the cure for all picky eaters. It’s very dependent on you for the seasoning so for picky eaters it’s perfect, but if you want more flavor season it well or add in more vegetables. If you wanted to try something similar, but with chicken, try this cheesy ranch chicken casserole!
The ingredients you’ll need for this ground beef and rice recipe will vary depending on whether you want to make this casserole completely from scratch, semi-homemade, or if you’d rather throw together something really quickly (i.e. use a few shortcuts).
If you have the time and energy, I highly recommend making this casserole recipe with ground beef from scratch. Don’t let the longer ingredients list fool you, I bet you already have most of them on hand already!
To make this cheesy beef and rice casserole completely from scratch, you’ll need some butter, onion, garlic, flour, cream, chicken broth, veggies, cheese, white rice, ground beef, and water. Oh, and salt and pepper, of course!
If you’re looking for a simpler hamburger recipe idea, the quicker version of this casserole (which is noted in the recipe card below) uses canned condensed soup, veggies, ground beef, cheese, and rice. Pick whichever version of this beef and rice casserole you have time to make — I know you won’t always have time for the from-scratch version!
How to Make Hamburger and Rice Casserole Without Canned Soup
When you read through the from-scratchrecipe for this ground beef casserole, you’ll notice that I use my own mixture for the liquid instead of cream of mushroom soup. You can do either, we just don’t cook with cream of anything soup at our house anymore, but it is what I grew up with, so I wanted you to have all of the versions.
To make this ground beef casserole recipe, you’ll first need to prepare the homemade canned soup. Making a homemade canned soup is actually quite easy. You’ll need some butter, flour for thickening, milk or cream and seasoning to taste. You’re basically making a roux. If you’re making a from scratch canned soup with mushrooms, just add those in too!
Start by whisking the melted butter and onion or mushrooms with the flour in a hot pot until it clumps up. Next, add in the liquid and whisk, while boiling until it becomes a thickened creamy sauce. Add in your seasonings and you’ve got condensed soup!
We have purposely kept the seasonings in this pretty bland so that it’s kid friendly, so if you want more flavor, this is the time to add it. You could add garlic powder, onion powder, salt and pepper, thyme, basil, oregano, etc.
To finish making this casserole recipe, simply combine the soup mixture with the rice, water, browned ground beef, and veggies in a greased baking dish.
Place the baking dish in a preheated oven and bake for around 90 minutes, then top with cheese and return to the oven until the cheese has melted.
What Rice to Use in Casseroles?
Long grain, white rice is the best rice to use in casseroles as it doesn’t become sticky or mushy when baked. You cannot use quick rice (Minute Rice) in this ground beef casserole unless you adjust the liquid according to package directions and cook the carrots completely before mixing it all together.
Can I Use Brown Rice?
Yes, but I honestly have never tried it. Brown rice soaks up a lot more liquid and will need longer to cook. I’d add an additional 1/2 cup of water and probably another 1/2 hour of cooking time.
What Vegetables are Good in a Casserole?
This Cheesy Ground Beef and Rice Casserole is a great casserole to add any veggies you’d like, but we recommend broccoli, peas, corn or even green beans.
Do I Need to Cover a Casserole with Foil?
This Cheesy Ground Beef and Rice Casserole does not need to be covered with foil to bake. I know it seems like it will, especially as you see that rice start to cook, but it’s just fine as is. In fact I really like the top and sides to get a very slight crispness as it adds so much flavor and texture to this hamburger rice casserole. You can tent with foil if you can’t resist.
Why Didn’t My Rice Cook?
If your casserole finishes cooking and you find yourself asking why didn’t my rice cook in my beef rice casserole, well I’m guessing you used the wrong rice, or your oven didn’t hold a constant heat. There’s plenty of moisture and time, so there’s no reason this casserole wouldn’t bake up perfectly.
What Should I Serve with Hamburger and Rice Casserole?
The beauty of this easy ground beef recipe is that it’s a full meal all by itself. You get carbs from the rice, protein from the beef, and fiber and extra nutrients from the veggies.
But if you’re trying to bulk up this meal or have a little extra time on your hands, you may want to consider pairing your serving of beef and rice casserole with a simple salad or sauteed veggies. Really though, you don’t need a side for this recipe!
Best Recipes For Picky Eaters
The cheese is also a little different only because again, we don’t really buy medium cheddar cheese, we usually get Colby Jack and since they are so similar I don’t mind using it, either one will work though. This Cheesy Ground Beef and Rice Casserole is something that even as a food blogger, I totally love to eat and the kids do too. It’s one of the best recipes for picky eaters. It’s something really simple on their little palates and it has cheese which is always a good thing.
Watch How This is Made…
Why You Will Love This Recipe
This recipe doubles perfectly to a 9×13 baking dish if you need to feed a larger crowd.
Casseroles are pure comfort food and this recipe is no different. It is loved by everyone!
We provide instructions for making this recipe a variety of ways depending on how much time you have and how “from scratch” you want it to be.
Storage Tips
Leftovers of this recipe will keep in the refrigerator in an airtight container for 3-4 days.
This casserole stores wonderfully in the freezer and it will keep for up to 3 months. Let the casserole cool completely and place in a freezer safe container.
If the casserole is frozen, allow it to thaw in the fridge overnight (or at least all day) before reheating it in the oven. Place it in a baking dish and reheat at 325 degrees for 15-20 minutes or until hot and bubbly through the middle.
So, to my sweet momma who had to put up with my picky little self, thanks for this delicious Cheesy Ground Beef and Rice Casserole recipe that is feeding people everywhere. I say you’re famous for it now. You didn’t know you’d end up famous did you?
Picky eaters are going to love this quick and easy dinner. Mom called it busy day casserole but our readers call is cheesy ground beef and rice casserole.
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Quick Recipe
Heat the oven to 350 degrees and spray an 8×9″ baking dish with nonstick spray.
Stir together the soup, rice, water, carrots, and beef.
1 Can Cream of Mushroom Soup, 1 Cup Long Grain White Rice, 2 Cups Water, 1 Cup Carrots, 1/2-1 lb Ground Beef
Place in the baking dish and bake for 90 minutes.
Top with cheese slices and bake a few more minutes or until melted.
Cheddar or Colby Jack Cheese
Semi Homemade
Heat the oven to 350 degrees and grease an 8×9″ baking dish.
Whisk together the water, mushroom gravy, and milk.
2 Cups Water, Pacific Foods Mushroom Gravy, 1/2 Cup Milk
Add the mushroom mix, rice, cooked beef and carrots to a bowl and stir to combine.
1 Cup Long Grain White Rice, 1/2 to 1 lb Ground Beef, 1 Cup Carrots
Dump into an 8×9″ baking dish and bake, uncovered for 90 minutes.
Add slices of cheese and return to the oven for another couple of minutes or until the cheese is melted.
Colby Jack or Medium Cheddar Cheese
From Scratch
In a medium pan over medium heat, add the butter and melt.
3 Tablespoons Unsalted Butter
Whisk in the onion, garlic and mushrooms.
1/4 Cup Onion, 1 Clove Garlic, 1/2 Cup White Button Mushroom
Add the flour, whisking continually and cook for 30-60 seconds.
3 Tablespoons Flour
Add the cream and broth and cook until thick.
1/2 Cup Cream, 1/2 Cup Chicken Broth
Season and remove from heat.
1/4 teaspoon Freshly Ground Black Pepper, Salt
Heat the oven to 350 and spray an 8×9″ baking dish with nonstick spray.
Place the cream mixture, rice, water, beef and carrots into the dish and stir to combine.
2 Cups Water, 1/2-1 lb Ground Beef, 1 Cup Long Grain White Rice, 1 Cup Carrots
Bake for 90 minutes, add the cheese and bake for a few more minutes or until melted.
Cheddar or Colby Jack Cheese
May be reheated in the oven or microwave. *The nutritional information is based on the from scratch version of the recipe.
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These easy bites are hot and hearty, quick and easy!
Cheeseburger slides start with a sheetpan beef patty sandwiched between sweet hawaiian rolls and topped with lots of melty cheese.
It’s perfect for game day, movie night, or anytime!
Easy Cheesy Sliders
This slider recipe feeds a crowd with just one pan – assemble, bake, and serve!
We keep them simple with beef and cheese but add your favorite toppings like pickles and sliced tomatoes.
Make them in advance and reheat when ready, they’re perfect for lunches.
Ingredients for Cheeseburger Sliders
Meat – Use 80/20 lean ground beef (20% fat) for the best sliders. You can substitute ground turkey in place. Adding breadcrumbs to the meat helps the sliders stay juicy and keeps the beef from shrinking.
Sauce – I love BBQ sauce on these burgers for flavor, but you can skip it or DIY homemade bbq sauce.
Cheese – Any cheese will do! I like sliced cheddar, but try Monterey jack or Swiss cheese.
Rolls – Hawaiian sweet rolls are light and fluffy and make the perfect touch slider roll. Regular dinner rolls or even a roll or two of baked biscuits will work. You can replace the sesame seeds on top with everything bagel seasoning if you’d like!
Variations – You can set out toppings and condiments like mayo, Dijon mustard, fried mushrooms, or sliced dill pickles.
How to Make Sliders
Cheeseburger sliders are easy to make – here’s a quick overview.
Prepare the ground beef mixture, form it into a rectangle, and bake.
Brush with BBQ sauce and broil for a few minutes.
Cut slider buns in half horizontally and layer the beef and cheese slices on top of the rolls.
Brush the top buns with melted butter and sprinkle on sesame seeds.
Bake (per the recipe below) until the cheese is melted. Cut between the buns before serving.
Leftover sliders can be individually wrapped in plastic wrap and kept in the refrigerator for up to 4 days. Enjoy them cold or unwrap them and reheat them in the microwave.
Cooled sliders can be frozen by wrapping them in plastic wrap and placing them in a zippered bag for up to a month.
Did your family love these sliders? Be sure to leave a comment and a rating below!
5 from 1 vote↑ Click stars to rate now! Or to leave a comment, click here!
Sliders
These easy, cheesy pull-apart sliders with BBQ beef and melty cheese are perfect to feed a crowd!
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Author Holly Nilsson
For the BBQ beef mixture:
Preheat the oven to 400°F.
In a medium bowl, add the ground beef, onion powder, garlic powder, bread crumbs, Worcestershire sauce, and salt & pepper. Mix just until combined.
Pat the beef mixture into a 9×13 pan (or form a 9×13-inch rectangle on a baking sheet). Bake for 14 minutes.
Remove the beef from the oven and turn the oven to broil. Use a paper towel to dab any grease off the top with a paper towel, and brush the top of the beef with the barbecue sauce. Broil 6 inches from the heat for 2 to 4 minutes or until browned and cooked through (160°F).
Turn the oven temperature down to 375°F.
Without separating the rolls, cut the slider buns across to create a top and bottom. Place the bottom half in a clean 9×13 baking dish or on a rimmed baking sheet.
Place the cooked beef on top of the buns and top with cheese. Add the top buns, brush with melted butter, and top with sesame seeds. Bake for 5 to 7 minutes or until the cheese is melted.
Cut between each bun to separate the sliders. Serve with toppings as desired.
Condiments like mustard or ketchup can be added to the rolls before or after cooking. I prefer to add them after cooking so each person can prepare their own sliders. Leftover sliders can be stored in the fridge for up to 4 days.
We have been long overdue for an update to this hearty meat lasagna recipe! I have been working on making it the BEST classic lasagna recipe ever, and this is finally it!
We layer this lasagna with our authentic bolognese meat sauce, a creamy bechamel sauce and 2 types of cheese all tucked between layers of lasagna noodles. You’re absolutely going to love this easy lasagna recipe!
It was 2009 when I first posted this recipe…2009…15 years! SO much has changed since then…we’ve expanded our family. We’ve moved (three times). We’ve progressed from toddlers and tantrums to teenagers and still tantrums 🤪. It seems natural that this lasagna recipe should change a little too. It’s now better and bolder and everything a homemade lasagna should be.
Ingredients for Hearty Meat Lasagna
I’m going to divide up the ingredients list between the three different parts of this recipe – the meat sauce, the bechamel sauce and the items needed to assemble the lasagna. Here is what you will need:
Meat Bolognese Sauce
Butter and Olive Oil
Vegetables: Carrots, Celery, Red Onion, Garlic
Proteins: Ground Beef and Italian Sausage
Tomatoes: Roasted Tomatoes, Tomato Sauce, Fire Roasted Tomatoes (canned)
Milk and Heavy Cream
Cooking Wine
Lemon Zest and Juice
Seasonings: Nutmeg, Bay Leaves, Salt and Pepper
Bechamel Sauce
Butter
Flour
Whole Milk
Nutmeg
Kosher Salt
Pepper
Lasagna Ingredients
Oven Ready Lasagna Noodles
Fresh Parmesan
Mozzarella Cheese
Don’t be alarmed! You did not read ricotta cheese in that ingredients list. We actually found that we preferred the lasagna without it! Keep scrolling to the end of the post for the measurements for each ingredient.
How to Make Homemade Meat Lasagna
To Make the Meat Sauce
Prepare the bolognese sauce as instructed in that post and set aside.
For the Bechamel Sauce
Melt the butter in a saucepan over medium heat.
Sprinkle in the flour continuously whisking it in until a paste forms and it bubbles a little.
Add in the milk slowing still whisking constantly. Bring to a boil and then reduce the heat and let the sauce simmer until it thickens.
Whisk in the salt, pepper and nutmeg.
For the Lasagna
Preheat the oven to 375 degrees F.
Prepare the parmesan by pulsing it in a food processor or blender.
Now we will starting assembling the lasagna. Start by pouring a layer of bolognese sauce in a rectangular baking dish. Spread it around so it’s an even layer.
Add a layer of noodles, then add another layer of meat sauce.
Pour some of the bechamel sauce over the top and spread it evenly over the top.
Sprinkle with a layer of parmesan cheese.
Repeat these layers 4 times. When you reach the top layer, add the meat sauce, bechamel then top with all the mozzarella cheese.
Top the baking dish with a sheet of foil that has been sprayed with cooking spray.
Bake for 25 minutes, then remove the foil and bake for another 25 minutes.
Sprinkle with the last of the parmesan cheese and some chopped fresh parsley (optional), then let the lasagna rest before cutting and serving.
These instructions in full detail can be found in the recipe card at the end of this post. You can also print or save the recipe there.
Can I Use Regular Lasagna Noodles?
Yes, you can definitely use regular lasagna noodles if you have the time. The no boil noodles are so easy to use, however they will absorb a bit more of the sauce so make sure you add a little more if you’re using those noodles.
To make regular lasagna pasta, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water to they don’t stick together and keep cooking. Then they are ready to start assembling.
What to Serve with Homemade Lasagna
I consider it a crime to eat lasagna without a really good garlic bread, but if that doesn’t do it for you, I would go with one of the following…
Can Lasagna Be Made Ahead of Time?
The entire lasagna can be assembled 1 day in advance. Just keep it in the refrigerator until baking. You will probably need to add a few minutes to the baking time since you’ll be baking it from cold.
If you want to spread out the prep, the bolognese can be made up to 4 days in advance or made and frozen. The bechamel can be made up to 3 days in advance or frozen.
How Long Will Lasagna Keep?
Lasagna leftovers will keep for 3-5 days in the refrigerator. To store left over lasagna, cover tightly with foil or place in an airtight container.
Lasagna also freezes quite well. Let it cool completely then wrap it in plastic wrap followed by aluminum foil. It can be frozen as a whole lasagna or cut into individual pieces. It will keep in the freezer for up to 3 months.
Lasagna is best reheated in the oven. Remove the plastic wrap and cover the top with foil and reheat in the oven at 350 degrees for 20-30 minutes or until heated through. Single servings can be reheated in the microwave.
Can You Freeze Lasagna Before Baking?
You can prepare and freeze lasagna to be used at a later time.
Assemble the lasagna in a freezer safe container and freeze for up to 3 months.
It might have been 15 years in the making, but we have nailed the perfect hearty meat lasagna recipe! The meat sauce is bold in flavor and the cheeses are perfection, but it’s that bechamel sauce is totally does it for me. You are going to love this comforting lasagna recipe!
More Comforting Italian Pasta Recipes:
Servings: 8
Prep Time: 30 minutesmins
Cook Time: 55 minutesmins
Total Time: 1 hourhr25 minutesmins
Description
We have been long overdue for an update to this hearty meat lasagna recipe! I have been working on making it the BEST classic lasagna recipe ever, and this is finally it!
Prevent your screen from going dark
For the Bechamel Sauce
Melt the butter in a saucepan over medium heat.
4 Tablespoons Butter
Sprinkle the flour in while whisking and cook, stirring constantly, until the flour paste cooks and bubbles a bit to cook out the flour taste.
4 Tablespoons Flour
Slowly add in the milk while whisking continuously. Bring this mixture to a boil and then turn to a steady simmer on medium low to allow the sauce to thicken. Add in the salt, pepper and nutmeg. Reduce to low heat, and cook, stirring, 2–3 minutes more. Remove from the heat and set aside.
Pulse the parmesan in a blender or food processor until you have 1 1/2 cups. Set aside 1/4 cup for the topping.
1 1/2 Cups Fresh Parmesan
Cover the bottom of a 9×13 with 1 cup of the meat sauce (avoiding large chunks of meat).
Place 3 noodles on the bottom of the dish, two vertical and one horizontal at the end usually works best.
1 Box Oven Ready Lasagna Noodles
Spoon 1 1/4 cups of the meat sauce evenly over the noodles followed by 1/4 of the bechamel sauce. Use an angled cake knife or spoon to spread the two sauces evenly over the pasta.
Top with a heaping 1/3 cup fresh parmesan and repeat the layers 4 times.
On the top layer, add the sauce, bechamel, smooth everything out and add the mozzarella.
2 1/2 Cups Mozzarella Cheese
Spray foil with nonstick spray and place over lasagna.
Bake 25 min then remove the foil and continue to bake until the cheese is bubbly and spotty brown, about 25 min.
Sprinkle with leftover parmesan cheese, allow to rest 10-15 min and serve!
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water to they don’t stick together and keep cooking.
The bolognese can be made up to 4 days in advance or made and frozen.
The bechamel can be made up to 3 days in advance or frozen.
The entire lasagna can be assembled 1 day in advance.
The no boil noodles are so easy to use, however they will absorb a bit more of the sauce so make sure you add a little more if you’re using those noodles.
These stuffed mushrooms are the perfect appetizer for game day or a party!
Mushrooms are stuffed with a cheesy sausage stuffing and baked until juicy and melty.
Selecting Mushrooms for Stuffing
Choose smaller mushrooms for a single bite or medium-sized for a two-bite appetizer.
White button mushrooms or cremini mushrooms are smaller and hold about two to three teaspoons of filling – perfect for a party appetizer!
Clean mushrooms with a soft-bristled brush or a damp paper towel to remove any dirt or debris.
They absorb water easily, so if you do rinse mushrooms, do it quickly and then dab them dry with a paper towel. This helps keep them from becoming soggy and watery.
Other ingredients needed for sausage stuffed mushrooms include:
Cheese: Cream cheese is the base for these mushrooms while cheddar cheese adds flavor.
Sausage: I use breakfast sausage, but you can swap in spicy Italian sausage if you’d like.
Flavor: Mushrooms and sausage add a lot of flavor to this recipe. I also add a little bit of onion, garlic, and Parmesan cheese for flavor.
How To Make Sausage Stuffed Mushrooms
To scoop out the center, bend the stem to snap it out and use a small spoon, a melon baller, or a tomato corer to create a well in the center. Once the mushrooms are prepared, fill and bake!
Sautee the diced stems, onion, sausage, and garlic in a pan per the recipe below.
Combine the cream cheese, the mixed cheeses (reserve some for topping), & the sausage mixture in a bowl.
Fill mushroom caps, sprinkle with cheese, & bake until melted & cooked through.
Prepare This Appetizer Ahead of Time
Make these sausage stuffed mushrooms up to days in advance. Cover in plastic wrap and store in the fridge. Bake as directed.
To freeze,prepare as directed and freeze them in a single layer before baking. Once frozen, transfer them to a freezer bag for up to 3 months. Bake from frozen, adding 5 to 7 minutes to the cooking time.
Yummy Stuffed Mushroom Recipes
Did you make these Sausage Stuffed Mushrooms? Be sure to leave a rating and a comment below!
5 from 20 votes↑ Click stars to rate now! Or to leave a comment, click here!
Sausage Stuffed Mushrooms
These Stuffed Mushrooms are filled with cheese & sausage and then baked until golden brown.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Preheat oven to 400°F.
Wipe the mushrooms clean with a damp paper towel to remove any debris. Remove the stems.
Using a small spoon, scrape out the middle of the mushroom to make a well for the filling. Finely dice the stems and any bits that have been removed.
In a 10-inch skillet, cook the sausage, onion, garlic, and chopped mushroom stems over medium-high heat until no pink remains. Drain any fat and cool the sausage.
In a small bowl, mix cheddar and parmesan cheese. Reserve ¼ cup for topping.
In another bowl, mix the cream cheese, cheese mixture, cooled sausage, and ¼ teaspoon each salt and pepper. Fill each mushroom cap with the cream cheese filling.
Sprinkle the reserved cheese on top and bake for 18-20 minutes or until the cheese is melted and the mushrooms are cooked.
These can be made without sausage, increase cream cheese to 6 oz or replace with finely diced ham, crab, or shrimp. If you’d prefer a crumb topping, combine the following:
Casseroles are such a great dinner option! This cheesy ground beef and potato casserole is creamy, comforting and perfect for a busy day.
We had received so many messages about our readers making our mega viral busy day casserole with potatoes instead of rice that I just had to try it for myself. This casserole is full of creamy potatoes, seasoned ground beef and melted cheese for days.
We are giving you two versions of this recipe…a quick version with cream of mushroom soup and a totally made from scratch version where you make the creamy sauce yourself. You can choose whatever you have time for!
Now if you force me to choose between the rice version and the potato version of this casserole, I will have to give the slightest edge to the original rice version. It’s probably nostalgia for me, but I just like it a little better. This potato version is pure comfort food and it reminded me of camping and eating a tinfoil dinner. It tastes so similar!
What Ingredients Go in Cheesy Hamburger Potato Casserole?
For the quick version, you’ll only need 7 simple ingredients. For the homemade version, you’ll need a few more ingredients to make the cream of mushroom soup from scratch, but all the ingredients are easy to find. Here is what you will need for both versions:
Quick Version
Cream of Mushroom Soup, Russet Potatoes, Milk, Carrots, Ground Beef, Onion, and Cheese (Cheddar or Colby Jack)
Casserole: Ground Beef, Salt, Garlic Powder, Onion, Carrots, Cheese (Cheddar or Colby Jack), and Russet Potatoes
PRO TIP: You can also make this recipe with frozen hash browns to make it even easier!
The measurements of all the ingredients can be found in the recipe card at the end of the post. Keep scrolling to see all the details!
What Potato is Best to Use?
We prefer Russet potatoes in this recipe. They are starchy and soak up a lot of the flavors of the ground beef, carrots and creamy sauce. You could honestly use any potato you want and it would be great!
How to Make Ground Beef Casserole with Potatoes
Like I said earlier, you can do whichever version of the recipe you want. Obviously the from scratch version requires more ingredients, but when all is said and done, it probably only adds an extra 10 or 15 minutes to the recipe.
Quick Version
Prep: preheat the oven and spray the baking dish
Cook: brown the beef with the onions in a large skillet and drain any excess grease
Combine: stir all the ingredients (except cheese) together and pour into the prepared baking dish
Bake: cover the baking dish with foil and bake, add cheese at the end and bake until melted
From Scratch Version
Sauté: melt the butter in a skillet on the stove top and add the onions, garlic and mushrooms and cook until tender
Roux: add the flour and stir to make a roux and then add the cream and broth, stirring until thick and season to taste with salt and pepper
Cook: in a separate pan, brown the beef and onions and drain any excess grease
Prep: preheat the oven and spray a square baking dish
Combine: add all the ingredients (minus the cheese) into the casserole dish and stir to combine
Bake: cover the dish with foil and bake, add the cheese for the last few minutes and bake until melted
Optional: Sprinkle some fresh thyme or fresh topped parsley on top for an extra pop of flavor!
The complete instructions can be found in the recipe card at the end of this post.
How to Know When Hamburger Meat is Cooked
Ground beef should have an internal temperature of 160 degrees which you can’t really check in ground beef with a meat thermometer. So here are a few tips for cooking ground beef…use a meat chopper to break down the ground beef in to similar sized chunks so that they cook evenly. Make sure that no pink color is visible. It will take about 7-10 minutes to completely cook a pound of ground beef on the stove top.
The good news with this recipe is that if for some reason the ground beef doesn’t get totally cooked through on the stove top, it will cook for sure in the oven as the casserole bakes.
Variations and Add-ins
If you don’t have cream of mushroom soup, you can use cream of chicken, cream of celery or cream of potato soup.
You can also use whatever cheese your family loves. We love the flavor of a good cheddar cheese or a colby jack cheese. If you want a little heat, use pepper jack! If you want a little Mexican flare, use monterey jack. It’s really up to you!
Feel free to add in more vegetables or swap the carrots for peas, broccoli, green beans, corn, etc. It’s totally customizable!
What to Eat with Ground Beef Potato Casserole
This hearty ground beef casserole can stand on its own for dinner since it has protein and vegetables all in the one dish. If you want a little extra, here are some great side dish options…
What I Love About This Recipe
There are so many reasons to love this recipe, so here are a few:
Easy: The ingredients are simple to find. The recipe is easy to execute.
Family Friendly: All of the ingredients are kid friendly and adult approved. The whole family will love it!
Budget Friendly: All the ingredients are inexpensive so you can have dinner on the table without breaking the bank.
Flexible: If you’re tight on time, you can use the quick version of the recipe, and if you want to make the whole recipe from scratch, we have that option for you too!
Make Ahead: You can make all of this recipe ahead of time and just combine everything right before baking. Peel and dice the potatoes and set them in a pot of water to keep them from turning brown. Brown the meat and make the sauce. Then combine everything right before baking and bake as written in the instructions.
Storage Tips
Store leftovers in the refrigerator in an airtight container. They will keep for up to 5 days. To reheat leftovers, just zap them in the microwave for a minute or two.
This recipe also freezes really well. Let it cool completely then store in a freezer safe container. It will keep in the refrigerator for up to 3 months.
Cheesy and easy ground beef and potato casserole needs to be added to your list of go-to family friendly casserole recipes for those busy weeknights! It will win over your picky eaters and the flavors are so comforting and satisfying!
More Easy Ground Beef Recipes:
Servings: 8servings
Prep Time: 5 minutesmins
Cook Time: 1 hourhr30 minutesmins
Total Time: 1 hourhr35 minutesmins
Description
Casseroles are such a great dinner option! This cheesy ground beef and potato casserole is creamy, comforting and perfect for a busy day.
Prevent your screen from going dark
Quick Recipe
Heat the oven to 350 degrees and spray an 8×8″ baking dish with nonstick spray.
Over medium heat, brown the beef and onions until cooked through. Drain the grease.
1 lb Ground Beef, 1/2 Onion
Stir together the soup, seasonings, potatoes, milk, carrots, and beef with onions in a 8×8″ dish.
1 Can Cream of Mushroom Soup, 2 Russet Potatoes, 1 Cup Milk, 1 Cup Carrots, 1/4 teaspoon Salt, 1/4 teaspoon Garlic Powder
Bake for 60 minutes, remove the foil, add the cheese and bake for a few more minutes or until melted.
Cheddar or Colby Jack Cheese
From Scratch
In a medium pan over medium heat, add the butter and melt.
3 Tablespoons Unsalted Butter
Whisk in the onion, garlic and mushrooms.
1/4 Cup Onion, 1 Clove Garlic, 1/2 Cup White Button Mushroom
Add the flour, whisking continually and cook for 30-60 seconds.
3 Tablespoons Flour
Add the cream and broth and cook until thick.
1/2 Cup Cream, 1/2 Cup Chicken Broth
Season and remove from heat.
1/4 teaspoon Freshly Ground Black Pepper, 1-2 teaspoons Salt
Over medium heat, brown the beef and onions until cooked through. Drain the grease.
1 lb Ground Beef, 1/2 Onion
Heat the oven to 350 degrees and spray an 8×8″ baking dish with nonstick spray.
Place the cream mixture, potatoes, milk, beef and onions and carrots into the dish and stir to combine. Cover with foil.
1 Cup Milk, 1 Cup Carrots, 2 Russet Potatoes
Bake for 60 minutes, remove the foil, add the cheese and bake for a few more minutes or until melted.
The Kitchn received compensation for this post, which was written and edited independently by our editorial team.
If you’re tired of the same old cheese options at your local grocery store, we understand. Being a cheese lover often means craving more than what’s offered on grocery store shelves, and not everyone lives near a specialty shop. (If you do, we’re jealous.) The good news? You can order the cheese of your dreams online and have it delivered straight to your doorstep, making the quest for artisanal cheeses even more satisfying.
In our hunt to find the very best, we’ve uncovered top-notch online spots like Murray’s Cheese and Gold Belly to satiate your dairy cravings. Whether your palate leans towards sharp cheddar or creamy Brie, these online stores have got your taste buds covered. Why settle for the ordinary when you can enjoy high-quality artisanal cheeses without leaving your home? Bid farewell to uninspiring cheese disappointments and let these online havens bring a new dimension of flavor to your kitchen. Your next cheese adventure is just a click away.
Founded in 1940 as a small Greenwich Village cheese shop, Murray’s Cheese has evolved into a premier destination for artisanal cheeses. With a commitment to quality and a large selection of both domestic and international varieties, Murray’s is a delightful and authentic cheese-buying experience — especially for those seeking premium flavors! It even offers different cheese clubs that allow you to discover new tastes and get your cheese fix monthly.
Explore a variety of delicious cheeses, including blends like smoked cheddar and bacon, at Hickory Farms. With curated selections and delightful gift boxes, you can count on quality and memorable flavors for every cheese enthusiast. Check out its Cheese Favorites Gift Box to try five different flavors of its cheeses, plus a few boxes of golden crackers to go along with it!
Known for its quality and variety of foods, Harry & David offers a diverse selection of cheeses that suit every dairy lover’s tastebuds. Whether you’re gifting or indulging, Harry & David’s commitment to quality makes them the perfect choice for a hassle-free and delightful cheese-buying experience.
Goldbelly connects customers with regional and local food vendors across the United States. It’s an excellent resource for cheese shopping, offering a diverse selection of gourmet cheeses from renowned establishments like Cowgirl Creamery. It brings the finest and most sought-after cheeses, kits, packs, samplers, and more right to your doorstep.
Beyond kitchen gadgets and pantry staples, Williams Sonoma offers curated collections of cheese from the U.S., Italy, and Spain, along with artisanal cheeses from boutique makers like Jasper Hill, Deer Creek., and Beehive Creamery. Pick from curated cheese crates and collections, and even grab a subscription.
igourmet offers a vast selection of over 550 varieties of cheese from regions like Greece, Italy, Germany, and more. Dairy pros will love its curated cheese and wine pairings, assortments, gifts, and subscriptions. With a diverse range of offerings, this gourmet retailer caters to every cheese lover’s palate and gifting needs.
Boarderie takes gifting to a whole new level, offering artisanal cheese boards crafted by founders Aaron and Julie, hospitality veterans. Their catering-quality creations are perfect for any occasion and are available for delivery nationwide. Featured on Shark Tank and endorsed by Oprah’s Favorite Things, Boarderie sets a new standard in gourmet gifting.
Butter – Lightly spread butter or mayonnaise on the outside of each slice. Replace butter with cooking spray or olive oil.
Cheese – Choose cheese slices over shredded cheese if possible – real sharp cheddar cheese or processed cheese slices are both great (my favorite is to include a slice of each).
Variations
Swap out cheddar cheese for American cheese, provolone, gouda, gruyere, or Swiss.
Add thin slices of apple or pears – sharp or bold flavors are the best cheeses with fruit.
Add a tomato slice, crispy bacon, thin slices of ham, or jalapenos.
How to Make Grilled Cheese in the Air Fryer
Butter both slices of bread and place two slices in the air fryer basket, butter side down.
Top with cheese and another piece of buttered bread.
Air fry for 4-6 minutes until golden brown.
Cooking time can vary slightly based on your air fryer so check it early.
If the bread (or cheese) is thin or light, it might blow off the sandwich while cooking.
To ensure your sandwich stays together, use thicker bread and cheese slices or secure it with toothpicks until the cheese begins to melt.
No need to flip the sandwiches, the air fryer will toast it evenly on both sides.
Mayo can be used in place of butter.
Use a toothpick to secure the layers until the cheese melts.
Reheating Leftovers
Keep leftover sandwiches in a covered container in the refrigerator for up to 4 days.
Reheat them in the air fryer for a couple of minutes.
Cube leftover sandwiches, toast them in the oven, and make them into cheesy croutons for tomato soup!
Grilled Cheese Variations
Did you love these Air Fried Grilled Cheese Sandwiches? Be sure to leave a rating and a comment below!
4.89 from 35 votes↑ Click stars to rate now! Or to leave a comment, click here!
Air Fryer Grilled Cheese
Cheesy and golden brown, these air fryer grilled cheese sandwiches are so easy to make for lunch, dinner, or a snack!
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Preheat the air fryer to 350°F.
Butter one side of each slice of bread. Place the cheese between the pieces of bread, with the buttered side facing out.
Place the sandwiches in the air fryer basket in a single layer. Optional: Add a toothpick to each sandwich to hold the bread in place until the cheese melts.
Cook at 350°F for 4 to 6 minutes, or until the bread is golden brown and the cheese is melted.
Tip: If the bread (or cheese) is thin or light, it might blow off the sandwich while cooking. To ensure your sandwich stays together, use thicker slices of bread and cheese or lightly butter both sides of the bread. You may also secure it with toothpicks.Cooking time: Air fryers can vary, you may need to cook your sandwiches for a minute more or less. Variations: Swap out the cheddar for any cheese you have on hand. A pinch of garlic powder can be added to the outside of the bread. Add in your favorites. Bacon, tomato slices, jalapenos, the possibilities are endless.
A sweet potato recipe that is cheesy and buttery with a burst of fresh thyme! If you want a recipe for sweet potatoes that is a little outside the box but glorious, you have to try these Cheesy Gruyere Sweet Potato Stacks!
Every Christmas we make a cheesy potato dish with gruyere cheese. They are stacked high in a muffin tin and get all crispy and wonderful. This year we decided to make them with sweet potatoes, and we are obsessed with the sweet and salty flavor of these Cheesy Gruyere Sweet Potato Stacks!
I know when we think of sweet potato side dishes, we think of brown sugar and marshmallows, but I’m telling you, friends, the sweetness of the sweet potatoes paired with the saltiness of the cheeses makes the angels sing! And that fresh pop of thyme…I’m happy dancing around the kitchen! Arms waving, eyes closed, licking my lips and my bootie shakin’…you get that visual?!
How to Make Sweet Potato Stacks
I like to get the sweet potatoes prepared first. Peel two large sweet potatoes and then slice them. We always use our favorite mandoline to get those thin perfect slices, but you could totally do it by hand if you don’t have a mandoline. Let’s see those mad knife skills!
When your sweet potatoes are prepped, preheat your oven to 400 degrees Fahrenheit and spray a muffin tin with cooking spray. You will use all 12 cups of the muffin tin. Place the sweet potatoes in a bowl and add the melted butter. Stir thoroughly, separating the sweet potato slices by hand if needed. You want everything deliciously coated in butter!
Combine the cheeses, salt, garlic and thyme in a medium bowl or plastic bag. Place two slices of sweet potato into each cup and scoop one teaspoon of the cheese and spices mixture into each cup and repeat the layers until you reach the top of each cup. Be sure your last layer is cheese! You’ll want that yummy cheesy goodness on top!
Place the pan in the oven carefully (you don’t want those perfectly constructed stacks to tip over)! Tent the muffin pan with a piece of foil and be sure the foil does not touch the top of the potatoes. The cheese will stick and then you’ll lose that top cheesy layer (tragedy!). Bake for 15 minutes with the foil and then remove it and bake an additional 30 minutes or until the cheese is starting to turn golden. Scoop those golden delicious stacks from the pan with a large spoon and and serve them hot!
What to Eat with this Sweet Potato Recipe?
This is a perfect side dish for Thanksgiving or Christmas. Try it along side our Turkey in a Bowl for Thanksgiving or with Prime Rib for Christmas! But you don’t need a holiday to make these! They go great with just about any meal…steak, salmon, whole roasted chicken, and I could go on and on!
What is Gruyere Cheese?
Gruyere cheese is a hard yellow Swiss cheese that has a nutty, sweet but slightly salty flavor. And best of all, it is super melty! We love the flavor it paired with both regular potatoes and sweet potatoes.
What is the Difference Between Sweet Potatoes and Yams?
Yams are actually type of sweet potato. Most people think that the orange sweet potato is a “yam”, and different than “sweet potatoes”. Sweet potatoes come in several varieties, white, yellow, orange and purple, but, they are all sweet potatoes.
Is There a Trick or Removing Thyme Leaves Quickly?
There would be nothing more tedious than removing thyme leaves one at a time! Here is a couple of tricks to removing them quickly. Remove all the smaller stems coming off the main central stem. The stem for those are typically thin and not woody, so they can be chopped up with the leaves. When you have the smaller stems removed from the main stem, grab the stem at the thinner end and firmly slide your fingers down the main stem going the opposite direction that leaves are growing. This should pop the leaves right off. Discard the stem and give the leaves and smaller stems a rough chop.
Storage Tips
Store leftover sweet potato stacks in an airtight container in the fridge. They will keep for 4-5 days.
They can be warmed up in the microwave or for best results, reheat them in the oven so the cheese gets all crispy again. Set the oven to 350 degrees and plan on 7-10 minutes or until heated through.
This is a sweet potato recipe everyone is going to ask for! That crispy cheesy combined with the sweet potato and the burst of fresh thyme is going to keep you coming back for more!
More Delicious SWEET POTATO SIDE DISHES You’ll Want to Try:
Servings: 8
Prep Time: 15 minutesmins
Cook Time: 45 minutesmins
1 hourhr
Total Time: 2 hourshrs
Description
Stacks of sweet potatoes loaded with butter, gruyere and parmesan cheese and a burst of brightness from fresh thyme.
Prevent your screen from going dark
Heat the oven to 400 degrees.
Spray a muffin tin with nonstick cooking spray.
In a large bowl, add the butter and sliced sweet potatoes. Toss well to coat, pulling apart potatoes as they stick together so that everything is well coated in butter.
6 Tablespoons Butter, 2 Large Sweet Potatoes
In a bowl or plastic bag, add the cheeses, salt, garlic and thyme.
1 Cup Gruyere Cheese, 1/2 Cup Parmesan, 1 Teaspoon Kosher Salt, 3 Cloves Garlic, 2 Teaspoons Thyme
Place 2 slices of sweet potato in each muffin cup. Sprinkle with 1 teaspoon of cheeses and repeat layers until you reach just above each muffin cup, ending with cheese.
Carefully place the pan in the oven and tent with a piece of foil, being sure that it does not touch the top of the potatoes or the cheese will stick. Bake for 15 minutes, remove the foil and bake an additional 30 minutes or until cheese is starting to turn golden.
Remove from pan and serve hot!
It’s easiest to remove the potatoes with a large spoon. Leftovers can be refrigerated for 4 days.
Course: 200+ Easy Side Dish Recipes Every Mom Needs
Cuisine: American
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Make ahead: The casserole can be assembled, covered with aluminum foil, and refrigerated for up to 24 hours before baking. Uncover before baking.
The casserole can also be frozen fully baked. Let cool, cover first with aluminum foil and then plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator and let sit at room temperature while heating the oven to 325ºF. Remove the plastic wrap and bake covered with aluminum foil until heated through, 50 to 60 minutes.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat individual servings in the microwave until warmed through, 45 seconds to 1 minute.
What are the effects of the female sex hormones in cow’s milk on men, women, and children?
All foods of animal origin contain hormones, but most of our dietary exposure to hormones comes from dairy products. By quantity, as you can see below and at 0:16 in my video The Effects of Hormones in Dairy Milk on Cancer, it is mostly prolactin, corticosteroids, and progesterone, but there are also a bunch of estrogens, which concentrate even further when other dairy products are made. For instance, hormones are five times more concentrated in cream and cheese, and ten times more in butter.
When it comes to steroid hormones in the food supply, about three-quarters of our exposure to ingested female sex steroids come from dairy, and the rest is split evenly between eggs and meat (including fish). Indeed, eggs contribute about as much as all meat combined, which makes a certain amount of sense since an egg comes straight from a hen’s ovary. Among the various types of meat, you get as much from white meat (fish and poultry) as you do from pork and beef, and this is just from natural hormones—not added hormone injections, like bovine growth hormone. So, it doesn’t matter if the meat is organic. Animals produce hormones because they’re animals, and their hormones understandably end up in animal products.
About half of the people surveyed “did not know that milk naturally contains hormones,” and many “lacked basic knowledge (22% did not know that cows only give milk after calving)”—that is, they didn’t realize what milk is for—feeding baby calves. Researchers suggested we ought to inform the public about dairy production practices. In response, one Journal of Dairy Science respondent wrote that telling the public about the industry’s new technologies, like transgenic animals (meaning genetically engineered farm animals), “or contentious husbandry practices” (such as taking away that newly born calf so we can have more of the milk or “zero-grazing for dairy cows”—i.e., not letting cows out on grass), “does not result in high rates of public approval,” so ixnay on the educationay.
The public may not know the extent to which they are exposed to estrogen through the intake of commercial milk produced from pregnant cows, which has potential public health implications. “Modern genetically improved dairy cows, such as the Holstein,” the stereotypical black and white cow, can get reimpregnated after giving birth and lactate throughout almost their entire next pregnancy, which means that, these days, commercial cow’s milk contains large amounts of pregnancy hormones, like estrogens and progesterone.
As you can see in the graph below and at 2:42 in my video, during the first eight months of a pregnant cow’s nine-month gestation, hormone levels in her milk shoot up more than 20-fold. Even so, we’re only talking about a millionth of a gram per quart, easily 10 to 20 times less estrogen hormones than you’d find in a birth control pill. In that case, would drinking it really have an effect on human hormone levels?
Researchers analyzed three different estrogens and one progesterone metabolite flowing through the bodies of seven men before and after they drank about a liter of milk. Within hours of drinking the milk, their hormone levels shot up, as you can see in the graph below and at 3:08 in my video.
The researchers also looked at the average levels of female sex steroids flowing through the bodies of six schoolchildren (with an average age of eight) before and after they drank about two cups of milk. Within hours of drinking the milk, their levels shot up, tripling or quadrupling their baseline hormone levels, as you can see in the graph below and at 3:23 in my video. So, one can imagine the effects milk might have on men or prepubescent children, but what about women? Presumably, women would have high levels of estrogen in their body in the first place, wouldn’t they? Well, not all women.
What about postmenopausal women and endometrial cancer, for example? Estrogens have “a central role” in the development of endometrial cancer, cancer of the lining of the uterus. “Milk and dairy products are a source of steroid hormones and growth factors that might have physiological effects in humans.” So, Harvard researchers followed tens of thousands of women and their dairy consumption for decades and found a significantly higher risk of endometrial cancer among postmenopausal women who consumed more dairy, as shown below and at 4:19 in my video. What about dietary exposure to hormones and breast cancer? Unfortunately, “understanding the role of dietary hormone exposure in the population burden of breast cancer is not possible at this time.”
For more on the relationship between cancer and dairy, see related videos below.
Laura Rege is a recipe developer and food stylist living the mid-coastal lifestyle between Dallas and Brooklyn. Formerly a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now creates and styles recipes for websites like ours and cooking videos! When she’s not in the kitchen for work, she is off traveling in the U.S. or abroad searching out the next delicious bite.
A classic turkey sandwich recipe is perfect for game day or holiday leftovers!
Piled high with turkey, lettuce, tomato, cheese, and a liberal amount of cranberry sauce, this turkey sandwich recipe is delicious!
Turkey Sandwich (with Cranberry Sauce!)
What to Put on a Turkey Sandwich
Bread: Choose a sturdy bread like a nice grain bread, ciabatta, or even rye or sourdough. Want something lighter? Wrap the ingredients in romaine lettuce!
Turkey: Use sliced deli turkey or leftover sliced turkey breast. Add other deli meats like ham, chicken, or cotto salami for variety.
Cheese: Choose your cheese, great options include cheddar, Colby Jack, Monterey Jack, or Gouda. Mix and match for flavor.
Vegetables: Add crunch with lettuce, tomatoes, or cucumbers. For creaminess, try sliced avocado.
Condiments: Mix mayo with pesto for aioli, or use chipotle for a kick. Honey mustard adds a sweet tang.
More Turkey Sandwich Ideas
Hot Open Face – Top slices of turkey on bread, crumble on some dressing, and smother in gravy, like this hot turkey sandwich.
Plain Grilled – Turkey, deli ham slices, American cheese, and tomato on rye bread, pumpernickel, or your favorite bread. Cook it grilled cheese style until melty!
Turkey Reuben Panini – If you have a panini press, pile on the turkey, Swiss cheese, and sauerkraut on rye bread slices that have been buttered on the outside, and cook to a golden crispy crunch. Grilling in a skillet will work too. Serve this one with Thousand Island dressing on the side.
Turkey Salad – Make an easy turkey salad recipe and fill croissants or toasted English muffins!
Leftover Turkey Faves
Did you make this Turkey Sandwich? Leave us a rating and a comment below!
5 from 11 votes↑ Click stars to rate now! Or to leave a comment, click here!
Turkey Sandwich
This is an easy way to turn Thanksgiving leftovers into the best turkey sandwich!
Prep Time 15 minutesminutes
Cook Time 0 minutesminutes
Total Time 15 minutesminutes
Lightly toast the bread.
Spread mayonnaise on 2 of the slices.
Top with cheese, turkey, lettuce, and tomatoes. Season with salt & pepper if desired.
Spread remaining slices of bread with cranberry sauce and top sandwich.
Cut in half and serve.
Top with lettuce, tomatoes, bacon, pickles, or any of your favorite sandwich toppings!
I had no idea that an easycheese ball recipe could be this good. Last year I had the best cheese ball I ever had and now I get to share how crazy easy this appetizer is!
Our neighbor, Michelle thought up the most genius idea, she cancelled neighbor gifts at Christmas. Can we all have a moment of cheering for Michelle? Now, I’m not against neighbor gifts, but I don’t know that I’m for pouring out all of that extra stress for a bunch of cookies the neighbors throw away. Don’t worry, I’m going to tie it all together so you know what it has to do with The Best Cheese Ball I Ever Had.
We were so impressed with not just Michelle, but how the neighbors responded. Michelle sent out a big letter announcing that instead of doing neighbor gifts, what if we donated to a cause. Everyone could come visit at a little Christmas gathering at her house, bring a donation for a family in need or a reputable charity and visit with each other, which is more of what Christmas is about.
Oh it was such a success!! So much money earned, and we stuffed our faces, I mean, we all got into the Christmas spirit so much more!
What is a Good Cheese Ball Recipe?
Another dear friend, Angie was there. I casually walked over to her and seeing the food said, “oh what is a good cheese ball recipe? I’m never as in love as I want to be.” And there we were, standing at the food table, shoveling crackers with the best cheese ball I ever had into our mouths. I finally said, “my gosh, who made this?!!!” And Angie says, “Oh, I did.”
What?! How have I never tasted of this goodness before and how could she stand there so nonchalant?! I mean, it looked like a classic cheese ball recipe, but something about it was different.
Look, I’ve had some pretty good cheese balls in my day. Our BBQ Bacon Cheese Ball and German Chocolate Cheese Ballare pretty dang amazing, but now I am sitting here making a humble pie because Angie’s is the best cheese ball I ever had!
Secret Ingredients in the the Best Cheese Ball
I think it’s the secret, artery clogging ingredient that you all are going to use and not complain a lick about because it’s just that worth it.
Yes, it’s cheese in a jar. I’ve linked to it so you can see what to look for.
No, it probably isn’t real cheese. I can’t fight you on that one. Can you pretend it is? Just this once?
The rest of the ingredients are the norm, but I’ll do you a favor and give a quick overview because I love seeing a quick list of ingredients.
What Ingredients are in a Cheese Ball?
The ingredients are so simple, but there are a couple of secrets that really take the flavor over the top! Here is what you will need:
Cream Cheese: room temperature and make sure it’s full fat, not low fat or fat free
Cheddar Cheese: I like to use medium or sharp cheddar cheese and I always grate it myself – Tillamook is the best!
Onion and Garlic Salt: adds the perfect hint of flavor and saltiness
Old English Cheese: just trust me on this one!
Mayonnaise: adds richness and softens the cheese ball so it is scoopable
Lemon Juice: another secret!! This freshens the whole thing up but you’d never guess it was in there.
Chopped Pecans: you can omit these if you aren’t a fan, but they add a delicious crunch and flavor
Fresh Parsley: adds the perfect pop of freshness
The measurements for the ingredients can be found in the recipe card at the end of the post.
How to Make a Cheese Ball
When I made a cheese ball for the very first time I’m a little embarrassed to admit that I was trying to use a spatula to shape it into a ball. Haha, actually, it’s not embarrassing at all, that’s hilarious. I don’t know why I was doing that, but it totally didn’t work.
Here’s the secret to forming a cheese ball, it’s a two part process.
The first step to shape a cheeseball happens when you place it in the saran wrap. You stick it in there and pull up all the sides around the cheeseball, roughly shaping it into a ball, twisting the top the closed. At this point you give it a little more of a ball shape, then let it chill in the fridge.
As the cream cheese solidifies a little again everything will become easier to press into a ball.
Remove from the fridge and unwrap the cheese, rolling it in chopped nuts or bread crumbs. At this point the cheese is more solid and the outside won’t stick to your hands. This is when you can really give it that perfectly round shape.
What to Roll Cheese Ball in?
Different Options for Rolling a Cheese Ball in:
Chopped Pecans
Chopped Walnuts
Chopped Peanuts
What to Roll a Cheese Ball in Besides Nuts:
Bacon
Dried Fruits
Bread Crumbs
Panko Bread Crumbs
Or of course there’s also any combination of all those things which is really fun to give some variety.
Are Cheese Balls Gluten Free?
You should know that when I was typing that out I accidentally wrote, “Glue Balls Free” four times. FOUR. What has happened to my brain?!
Cheese balls are generally totally gluten free, but the crackers served alongside the cheeseball often aren’t. Check the ingredients list, but you really should be good to go. I mean, a cheese ball is literally cream cheese and cheese with an occasional addition of sour cream or mayonnaise plus whatever mix-in you want.
What to Serve with Cheese Ball
That’s an important question and I obviously have a strong opinion. Here are some options:
Crudité with Veggies like carrots, celery or peppers
Crostini or Toast Points
Mini Bagels
Pita Chips
Pear and Apple Slices (seriously the sweet and salty is fantastic!)
That’s a lot of options. My favorite, however, well that’s the basic cracker. However, many times a veggie or apple wedge ends up on my plate because I love the freshness and feel like I can eat a few piles more. Calories?! What calories?!
Can I Make a Cheese Ball a Day Ahead?
A cheese ball is quickly becoming the go-to for parties and holidays as you can make it an entire day ahead without worrying about the flavor changing or anything going bad. The key to making a cheese ball recipe a day ahead of time is to wait on removing it from the plastic to roll in its coating. Doing so keeps the nuts or whatever you are using from getting soggy.
How Long Can a Cheese Ball Sit Out?
A cheese ball should really only sit out for about 1-2 hours. I know, your party is going longer than that, but resist the urge to keep eating a cheese ball on the counter all evening. Instead, try making smaller cheese balls and once one is gone, pull out the next one.
You’d be surprised how much this will get rid of your food too. Think about it like the rule of supply and demand. That stuff goes fast and people find themselves watching for you to pull the next one out and suddenly you aren’t worried about storing leftovers for weeks.
How Long will a Cheese Ball Last in the Fridge?
Because of the bacteria found in a soft cheese you can keep a cheese ball in the fridge for up to two weeks. However, if you’d added meats or fruits you need to shorten the time to more like 48 hours.
Can You Freeze a Homemade Cheese Ball?
You actually can easily freeze a homemade cheese ball but you need to take one extra step in order to keep ice crystals and stale flavors at bay.
Make your cheese ball as normal, but once it has been formed in the plastic wrap, add it to a freezer bag and press out all of the air. Seal it tightly closed and place it in the freezer, never in the freezer door. The door is different in keeping things frozen.
Once you’re ready to serve, pull the cheese ball into the fridge to defrost for about a day or so. Proceed with the recipe as normal and roll the ball in its coating. Serve within a day.
Forget all the other cheese balls you’ve ever tried and make this one! It will be the best, simple cheese ball recipe you’ve ever had! With 3 different types of cheese and the perfect amount of simple seasonings, this recipe is irresistible and the taste is outrageous!
More Dip RECIPES
Servings: 16
Prep Time: 10 minutesmins
Additional Time: 15 minutesmins
Total Time: 25 minutesmins
Description
I had no idea that a cheese ball could be this good. Last year I had the best cheese ball I ever had and now I get to share how crazy easy this appetizer is!
16ouncesCream Cheese, softened (2 of the 8 ounce cream cheese boxes)
In a large bowl, combine all of the ingredients and stir together until smooth.
16 ounces Cream Cheese, 1 Jar Old English Cheese Spread, 1 1/2 Cups Cheddar Cheese, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 2 teaspoons Lemon Juice, 2 Tablespoons Mayonnaise
Form the cheese mixture into a ball and place on a large piece of saran wrap.
Place the cheese in the fridge for 10-15 minutes to firm it back up. You can prepare this up to 48 hours ahead of time and leave it like this until you’re ready to serve.
Meanwhile, mix the chopped pecans and parsley together and place on a plate.
1 Tablespoons Parsley
Unroll the cheese ball and place in the nuts. Roll to cover and shape with your hands if necessary to keep the shape.
Serve immediately or store for a few hours in the fridge. Serve with crackers (or whatever your heart’s desire).
Crackers for serving
Covered well, this cheese ball will keep for 2 weeks in the refrigerator.
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