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Tag: comfort food

  • The Cozy Casserole Everyone Requests Again

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    If you’re looking for a cozy, no-fuss dinner that checks all the right boxes, this chicken broccoli rice casserole is it. It’s creamy, comforting, and packed with tender chicken, fluffy rice, and just enough broccoli to make everyone feel good about what’s on their plate.

    This is one of those dependable casseroles you can turn to on busy weeknights for simple ingredients, easy prep, and comforting flavor that the whole family actually wants to eat.

    Casseroles are what my entire childhood were made of except for when my mom made tuna casserole. I think she only did it once or twice and I’m pretty sure my soul died in the process. OK not to be dramatic but truly I was that picky of a kid that I hated it with all of my heart and soul.

    Nowadays, I see the comfort and the ease of throwing everything into a casserole and this chicken, broccoli and rice casserole is exactly what your family is craving for dinner this week.

    Why You’ll Love This Casserole Recipe

    Family-Friendly: Creamy, cheesy flavors everyone loves

    One-Dish Dinner: Protein, veggies, and carbs all in one pan

    Pantry-Friendly: Uses simple, easy-to-find ingredients

    Great for Leftovers: Reheats really well

    Perfect for Busy Nights: Comfort food without extra work

    Ingredients You’ll Need

    This chicken rice casserole with broccoli comes together with simple, everyday ingredients you likely already have on hand. Nothing fancy, just classic comfort food staples that work really well together.

    • Olive Oil: Helps sauté and lightly coat the pan while adding subtle flavor.
    • White Long Grain Rice: Cooks up fluffy and absorbs all the creamy, savory flavors.
    • Chicken Broth: Adds moisture and depth while cooking the rice.
    • Italian Seasoning: Brings a simple blend of herbs that ties everything together.
    • Garlic Powder: Adds savory garlic flavor without overpowering the dish.
    • Salt: Enhances all the flavors and keeps everything from tasting flat.
    • Fresh Broccoli Florets: Adds freshness, color, and a little bite to balance the creaminess.
    • Chicken Breasts: Lean protein that bakes up tender in the casserole.
    • Cream of Chicken Soup: The creamy base that makes this casserole cozy and comforting.
    • Milk: Thins the sauce just enough to keep it creamy and not heavy.
    • Sour Cream: Adds richness and a slight tang that boosts flavor.
    • Cheddar Cheese: Melts into the casserole for cheesy goodness in every bite.

    Cracker Topping

    • Unsalted Butter: Helps the topping turn golden and rich.
    • Ritz Crackers: Buttery and crisp, they make the perfect crunchy topping.
    a serving of broccoli chicken rice casserole on a dinner plate with a fork sitting next to it

    Can I Use Rotisserie Chicken?

    Yes! In fact, I recommend it to make this easy casserole recipe even easier!

    Fresh vs. Frozen Broccoli

    I prefer fresh broccoli florets in this recipe but you can use frozen if you need to. The texture will just be mushier.

    How to Make Creamy Chicken Broccoli Casserole

    Don’t let the cozy, from-scratch flavor fool you! This casserole is easy to make and comes together in just a few simple steps. Here’s how to get it in the oven and on the table fast.

    1. Prep: Preheat the oven to 350℉ and grease a 9×13″ pan with nonstick spray.
    2. Sauté: Add some olive oil to a large pot over medium heat and then add the rice. Let it cook for 1 minute stirring constantly.
    3. Cook the Rice: Add the broth and seasonings and bring it to a boil then reduce the heat and cover with a lid. Let it simmer for 6 minutes.
    4. Cook the Broccoli: Add the broccoli and stir it in. Place the lid back on the pot and cook for another 9 minutes then remove from the heat.
    5. Finish the Casserole: Add the remaining ingredients for the casserole including half the cheese and stir to combine.
    6. Bake: Transfer the mixture to the prepared baking dish and top with the remaining cheese. Cover with foil and bake for 15 minutes.
    7. Prepare the Topping: Combine the melted butter and crushed crackers. Then sprinkle it over the casserole and baked uncovered for another 10 minutes.
    a baked chicken broccoli casserole with rice and topped with a golden buttery ritz cracker topping

    What to Serve with Chicken Broccoli Casserole

    I like to keep it really light and fresh with side dishes when we eat this casserole. A simple green salad is always a great option or our tasty tomato cucumber salad. A side of roasted carrots or sauteed snap peas is also a great idea. And fresh fruit salad is always a winner at our house!

    Can This Recipe Be Made Ahead?

    This easy chicken broccoli rice casserole is perfect for prepping in advance. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. When you’re ready, let it sit on the counter for about 20–30 minutes, then bake as directed. It’s a lifesaver on busy days when dinner needs to happen with minimal effort.

    Freezer Friendly

    Yes, you can freeze this one! Assemble the casserole in a freezer-safe dish, wrap it tightly with plastic wrap and foil, and freeze for up to 2 months. For best results, thaw overnight in the refrigerator before baking. If baking from frozen, cover with foil and add extra bake time, removing the foil near the end so the top can get nice and bubbly.

    Storing and Reheating

    Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 5 days.

    Baked leftovers reheat beautifully. Warm individual portions in the microwave or reheat the whole dish in the oven, covered, until heated through. The flavors only get better, making this one of those meals you’ll actually look forward to eating again.

    a dinner plate with a serving of cheesy chicken broccoli rice casserole on it with a fork sitting next to it

    This chicken broccoli rice casserole is the kind of recipe that earns a permanent spot in your dinner rotation. It reheats so well, makes great leftovers, and can even be prepped ahead when life gets hectic. Whether you’re serving it fresh from the oven or enjoying it the next day, it’s warm, filling, comforting and exactly what a good casserole should be.

    More Easy Casserole Recipes:

    Watch This Video to See How It’s Made…

    Prevent your screen from going dark

    • Preheat the oven to 350℉ and grease a 9×13″ pan with nonstick spray.

    • Heat olive oil in a large pot over medium. Add the rice and cook, stirring for 1 minute.

      1 Tablespoon Olive Oil, 1 ¼ Cups White Long Grain Rice

    • Add the chicken broth and seasonings and bring to a boil, then reduce heat to a simmer. Cover with a lid and cook for 6 minutes.

      2 ½ Cup Chicken Broth, 1 teaspoon Italian Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Salt

    • Add the broccoli and stir once, replace the cover, cooking for another 9 minutes, making sure all liquid is gone. Keep the pot covered and remove from heat.

      3 Cups Fresh Broccoli Florets

    • Prepare remaining ingredients. Add the cooked chicken, cream of chicken soup, milk, sour cream, and half of the cheddar cheese. Stir to combine.

      2 Cups Chicken Breasts, 1 Can Cream of Chicken Soup, ½ Cup Milk, ½ Cup Sour Cream, 2 Cups Cheddar Cheese

    • Transfer to a 9 x 13-inch pan and top with remaining cheese.

      2 Cups Cheddar Cheese

    • Cover and bake for 15 minutes.

    • Melt the butter and stir in the crackers.

      2 Tablespoons Unsalted Butter, 1 Cup Ritz Crackers

    • Sprinkle on the pan and cook another 10 minutes.

    • Serve with extra veggies.

    Serving: 1.5cups, Calories: 398kcal, Carbohydrates: 23g, Protein: 21g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 84mg, Sodium: 1150mg, Potassium: 662mg, Fiber: 2g, Sugar: 6g, Vitamin A: 992IU, Vitamin C: 35mg, Calcium: 312mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • The Chicken Casserole I Make When I Need Comfort Food

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    This chicken bacon ranch casserole is the kind of dinner you make when you want something quick and easy that is cozy, filling, and guaranteed to be a hit. It’s creamy, cheesy, and packed with shredded chicken, crispy bacon, pasta, and just the right amount of ranch flavor.

    It’s easy enough for a weeknight, comforting enough for a Sunday dinner, and flexible enough to make ahead which is exactly what we want from a good casserole.

    Ingredients You’ll Need

    This chicken bacon ranch pasta bake is a hearty dinner recipe everyone will love! Here is everything you’ll need:

    • Butter: Forms the base of the sauce and adds richness while helping create a smooth, creamy texture.
    • Garlic: Adds savory depth and aromatic flavor that enhances the cream sauce without overpowering it.
    • Flour: Thickens the sauce, creating a creamy, cohesive base that coats the pasta and chicken evenly.
    • Heavy Cream: Provides richness and body, giving the casserole its signature creamy, comforting texture.
    • Chipotle Lime Ranch: Adds tangy ranch flavor with a subtle smoky kick, balancing the richness of the cheese and cream.
    • Salt and Pepper: Enhance and balance all the flavors, ensuring the dish doesn’t taste flat.
    • Chicken: Adds hearty protein and makes the casserole filling and satisfying.
    • Small Shells Pasta: Holds onto the creamy sauce thanks to its shape, delivering flavor in every bite.
    • Mozzarella Cheese: Melts smoothly and creates that stretchy, gooey texture everyone loves.
    • Cheddar Cheese: Adds sharp, bold flavor that balances the creaminess of the sauce.
    • Bacon: Brings smoky, salty crunch that contrasts perfectly with the creamy casserole.
    • Parsley: Adds a fresh pop of color and a light herbal finish to balance the richness.
    all the ingredients for cheesy bacon ranch casserole in separate small bowl sitting on a table

    How to Make Chicken Bacon Ranch Casserole

    This is a layered casserole with four main components: the ranch cream sauce, the shredded cheese, the chicken, and the pasta. Here’s how to make this easy chicken casserole: 

    1. Make the Sauce: Prepare the ranch cream sauce (detailed instructions on how to make a cream sauce in the section below). 
    2. Cook the Pasta: Meanwhile, cook the pasta according to package instructions. 
    3. Assemble the Casserole: Butter a 9×13-inch casserole dish and assemble the chicken ranch casserole. 
    4. Bake: Bake the ranch chicken casserole until the cheese is melted and bubbling around the edges. 

    read more: Looking for easy casserole recipes? Try our Baked Pork Chops and Rice Casserole next!

    How to Make a Cream Sauce

    We get a lot of readers writing in saying that they feel overwhelmed with the idea of making a cream sauce. But don’t worry, we’ll help you out! Cream sauce is one of the easiest things you can learn to make. Once you know the basics, you can create anything you want. 

    Start off with a little butter (olive oil is ok if you absolutely must, but butter is best), then add in your flavorings. Garlic is a must for this chicken ranch casserole, and you can go as light or as heavy as you want. Onions are another great addition and if you’re keeping it a white sauce, throw in a dash or two of nutmeg. Sounds crazy, but it really enriches the sauce.

    Alright, whisk everything together and add in an equal amount of flour. So, if you used 2 tablespoons of butter go ahead and start with 1 ½-2 tablespoons of flour and whisk for 30-60 seconds. This will cook out the flour taste. 

    Immediately add your liquid while continuously whisking. This is a great chance to bust out your ranch dressing — we used chili lime flavor and it is awesome, but there’s also classic and cucumber basil if you want to try something less spicy. 

    My Secret for Quick Chicken Dinners

    Carrian CheneyCarrian Cheney

    This is such a quick and easy dinner, and I’ll tell you a secret: I didn’t even cook the chicken. I used the chicken I had leftover in my freezer.

    I cook up my own Tender Slow Cooker Whole Chicken, let everything cool, shred it and then use a Food Saver so I can store it in the freezer. It’s the only way to keep it super fresh so I can pull out cooked meat at any time.

    Just watch for a sale on whole chickens at the grocery store and grab a few. It’s seriously such a time saver!

    making the sauce for chicken ranch casserolemaking the sauce for chicken ranch casserole

    Chicken Casserole FAQs

    What Kind of Ranch Works Best?

    Our absolute favorite ranch is the Hidden Valley Simply Ranch Chili Lime flavor. We love the extra flavor the ranch adds, but any type of ranch works just fine.

    Can You Use Milk in a Cream Sauce?

    In place of the heavy cream, you can use any milk, cream, or half and half (or a combination of them). Heavy cream will make a thicker, more flavorful sauce, but we use milk all the time to be a little healthier. 
    Whisk everything while you season with salt and pepper and the mixture should start to come to a boil. Turn it down as we don’t want to scorch it and let it simmer until it’s to a desired thickness.

    Can I Use Another Type of Pasta? 

    Of course! Any short, sturdy pasta will work. I don’t recommend using a long, thin pasta for this chicken ranch casserole since it won’t hold up to the thick cream sauce or the shredded chicken. But something like penne or farfalle pasta will work instead of pasta shells.

    Is There a Ranch Substitute I Can Use? 

    If you can’t find ranch dressing where you live or you’ve run out, you can make your own homemade ranch dressing instead. But besides making your own dressing, I’m not aware of a ranch substitute you can use in this cheesy chicken casserole. The ranch is a key ingredient! 

    someone scooping a serving of creamy chicken pasta bake from a baking dishsomeone scooping a serving of creamy chicken pasta bake from a baking dish

    Variations and Add-Ins

    This is a fairly flexible recipe. You can use any shredded cheese you have on hand, substitute shredded turkey for the chicken, use turkey bacon instead of regular bacon, and so forth. This is one of those awesome clean out the fridge recipes! 

    Tips for Making Chicken Bacon Ranch Casserole

    • When cooking the pasta shells, make sure to salt the water before adding the dry pasta to it. You want the pasta itself to have some flavor, otherwise this chicken ranch casserole will taste a bit flat. 
    • You also need to make sure to drain the pasta very well before adding it to the casserole. If there’s too much water left on the pasta, it’ll thin out the ranch cream sauce, which isn’t what you want. 
    • Just before serving this chicken pasta casserole, we like to sprinkle some fresh parsley on top for a pop of flavor. You can use other herbs as well (pretty much any fresh herb will complement the ranch flavor). 
    a 9x13 casserole dish full of cheesy chicken bacon ranch casserole with a small bowl of crispy bacon bits on the sidea 9x13 casserole dish full of cheesy chicken bacon ranch casserole with a small bowl of crispy bacon bits on the side

    Can I Make This Ahead of Time?

    This is a great make ahead recipe! Make and assemble everything as instructed, then cover with aluminum foil or plastic wrap and store it in the fridge. It will keep for up to 2 days. Then bake it as written in the instruction.

    Storing and Reheating

    Leftovers should be stored in an airtight container in the refrigerator. They will keep for 4-5 days.

    Reheat individual portions in the microwave or multiple servings in the oven preheated to 300 degrees F for 15-20 minutes.

    a serving of creamy chicken bacon ranch casserole on a white platea serving of creamy chicken bacon ranch casserole on a white plate

    This cheesy chicken bacon ranch casserole is rich, comforting, and always disappears fast. Whether you’re feeding a family, bringing dinner to a friend, or stocking the freezer, this is one of those dependable recipes you’ll come back to again and again.

    More Cozy Casserole Recipes to Try:

    Watch How This Recipe is Made…

    Prevent your screen from going dark

    • Preheat the oven to 350 degrees F.

    • Heat a small pot over medium heat. Add the butter and whisk in the garlic. Cook for about 30 seconds, or until fragrant and whisk in the flour. Continue whisking the mixture for 30-60 seconds to cook out the flour.

      2 Tablespoons Butter, 1 Clove Garlic, 2 Tablespoons Flour

    • While continuing to whisk, pour in the heavy cream.

      1 Cup Heavy Cream

    • Add the ranch and season with salt, about 1/2 teaspoon, or to taste.

      ¼ Cup Chipotle Lime Ranch, Salt and Pepper

    • Cook until the sauce begins to simmer and thicken, about 2-5 minutes. If it’s not simmering and thickening just turn up the heat a little until it does. Do not boil or scorch.

    • Meanwhile, cook the pasta according to package directions.

      8 Ounces Small Shells Pasta

    • Remove sauce from the heat.

    • Drain the pasta.

    • Mix the two cheeses together.

      1 Cup Mozzarella, 1 Cup Cheddar Cheese

    • In a casserole dish or 9×13″ pan, rub the butter and clove of garlic everywhere. Add half the pasta and top with half of the chicken. Sprinkle with a little salt and pepper.

      Salt and Pepper, 2 Cups Chicken, 1 Tablespoon Butter, 1 Clove Garlic

    • Pour half of the sauce over the top and sprinkle with half of the cheeses.

    • Repeat with the last half of the ingredients and top with bacon at the end.

      3 Sliced Bacon

    • Bake for 20 minutes or until hot and the cheeses are melted.

    • Remove from the oven, sprinkle with parsley and serve!

      Parsley

    Any milk, half and half or combination can be used instead of cream.
    Should be stored covered in the refrigerator.

    Serving: 1g, Calories: 504kcal, Carbohydrates: 19g, Protein: 25g, Fat: 37g, Saturated Fat: 20g, Polyunsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 474mg, Fiber: 1g, Sugar: 2g

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • Why Everyone’s Raving About This Creamy Crock Pot Beef Stroganoff

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    Imagine sinking your spoon into a bowl of creamy, savory comfort food heaven—Crock Pot Beef Stroganoff. The slow-cooked beef absorbs every ounce of flavor, making each bite a deep, comforting indulgence.

    Tender, melt-in-your-mouth beef slowly simmers in a rich, velvety sauce made with a delicate blend of seasonings, all brought together with tangy sour cream and cream cheese. Perfectly paired with egg noodles or mashed potatoes, this dish offers the ultimate cozy meal that practically cooks itself.

    I find it so interesting that so many countries have a stroganoff recipe. It originated in Russia, but in case you missed it, there are versions I’ve had in America, Italy and Cade says it’s a huge deal in Brazil, though their version is much more tomato based with cream. I want to try that way now.

    a photo of a crock pot full of creamy beef stroganoff

    Ingredients for Crock Pot Beef Stroganoff

    Beef stroganoff is loaded with flavor and each ingredient adds a layer of flavor needed to make the best stroganoff. Here is a list of everything you’ll need:

    • Beef Stew Meat: look for a package labeled as stew meat or grab some chopped sirloin
    • Seasonings: Italian Seasoning, Garlic Powder, Kosher Salt and Black Pepper
    • Baby Bella Mushrooms: the best part of a stroganoff in my opinion
    • Beef Broth: becomes the base of the creamy sauce
    • Dijon Mustard: adds flavor and helps tenderize the beef
    • Worcestershire Sauce: adds rich umami flavor
    • EZ Gel by Cornaby’s: used to thicken the sauce, cornstarch can also be used
    • Cream Cheese: adds richness and creaminess to the sauce
    • Sour Cream: adds creaminess and a little tang to the sauce
    • Egg Noodles: any type of pasta can be used or mashed potatoes
    • Fresh Thyme and Parsley: adds a pop of freshness

    The measurements and details for all the ingredients can be found in the recipe card at the end of the post.

    a photo of all the ingredients for slow cooker beef stroganoff including raw beef, beef broth, mushrooms, seasonings, worcestershire saucea photo of all the ingredients for slow cooker beef stroganoff including raw beef, beef broth, mushrooms, seasonings, worcestershire sauce

    How to Make Slow Cooker Beef Stroganoff

    This crock pot beef stroganoff recipe is one of the easiest stroganoff recipes you’ll ever make and the meat turns out tender and juicy every time. Serve with fresh or store bought egg noodles for the ultimate family dinner. Here are steps for making this simple crockpot recipe:

    1. Prep: Lightly grease a slow cooker with nonstick spray.
    2. Season the Meat: Add stew meat to the crock pot and sprinkle with all the seasonings and then toss to combine.
    3. Cook: Add the mushrooms, beef broth, Dijon mustard, and Worcestershire sauce. Place the lid on the slow cooker and cook on low for 7-8 hours.
    4. Thicken the Sauce: Thirty minutes before serving, remove 1/2 cup of the broth and whisk in the EZ Gel or cornstarch. Slowly pour the mixture into the slow cooker. Then add the cream cheese and sour cream to the slow cooker and stir to combine. Turn the slow cooker to high and cook for another 30 minutes or until the sauce has thickened.
      • PRO TIP: Adding the sour cream and cream cheese at the end of the cooking time will add the creaminess you want in a beef stroganoff sauce without the sour cream curdling or separating.
    5. Cook the Pasta: While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir the noodles into the slow cooker or serve separately into bowls and ladle the stroganoff over the top.
    6. Garnish: Top with fresh thyme and parsley.

    The complete instructions for making this recipe can also be found in the recipe card down below.

    What to Serve with Beef Stroganoff

    With beef stroganoff as the star of dinner, I like to serve a lighter vegetable side dish or salad along with it. Here are a few ideas:

    a photo of a bowl of creamy beef stroganoff mixed with cooked egg noodles, mushrooms and fresh herbsa photo of a bowl of creamy beef stroganoff mixed with cooked egg noodles, mushrooms and fresh herbs

    Tips for the Best Beef Stroganoff

    We have a few versions on the blog (easy ground beef stroganoff, creamy chicken stroganoff, and Instant Pot beef stroganoff ), but we were lacking a simple slow cooker stroganoff recipe so I set out to find one I love. I will say, testing led me to many insights.

    Avoid heavy cream cheese additions. I have found that some really love it extra creamy so I tested exhaustingly, but found that anything over 2 ounces of cream cheese made it heavy and gummy. In fact, I prefer to skip it entirely but have included it in this recipe for you to choose.

    Herbs are an additional touch, but should not over power the dish. We went back and forth on many different herb options, and finally settled on Italian seasoning. Too much thyme really brought out an earthiness that was unpleasant while Italian Seasoning brought out a complexity to the broth that really warmed the entire dish.

    If you want to add more, flavor sauté half an onion, chopped with the mushrooms and 3 tablespoons of butter in a skillet on the stovetop and then add into the stroganoff. You could also sear the pieces of beef first on the stove top before adding it to the crockpot. I usually skip that part because the whole point of a crockpot is to keep it quick and simple, but searing the meat will amp up the taste.

    a photo of a bowl of crock pot beef stroganoff with a dollop of sour cream on topa photo of a bowl of crock pot beef stroganoff with a dollop of sour cream on top

    Pro Tip…

    Carrian CheneyCarrian Cheney

    Buy the best possible pasta and toss it with the sauce once it’s done versus layering everything on top. I love that this method keeps the pasta all warm and allows the sauce to flavor the pasta further.

    a photo of a slow cooker full of creamy beef stroganoffa photo of a slow cooker full of creamy beef stroganoff

    Which Beef is Best for Beef Stroganoff?

    Growing up, my mom made homemade beef stroganoff with ground beef. It’s quick and budget-friendly, but I’m a big fan of making this beef stroganoff with other types of beef. If I’m going all out, then Wagyu beef it is, but stew meat is more reasonable and easy to find. The better quality the meat is, the better the flavor of the stroganoff will be. Other cuts of beef will also work like sirloin, chuck roast, rump roast and round roast.

    a photo of a bowl full of a serving of creamy beef stroganoff topped with fresh herbsa photo of a bowl full of a serving of creamy beef stroganoff topped with fresh herbs

    Storing and Reheating

    Leftovers should be stored in an airtight container in the refrigerator. It will keep for up to 4-5 days. The beef stroganoff itself freezes quite well, but it should be frozen without the noodles. Let it cool completely and then place in a freezer safe container. It will keep in the freezer for up to 3 months.

    To reheat, let it thaw in the fridge overnight and then warm up on the stove top in a large saucepan. Make the pasta fresh and serve!

    a photo of a fork scooping up a bite of creamy beef stroganoffa photo of a fork scooping up a bite of creamy beef stroganoff

    Add all the ingredients for this comforting crock pot beef stroganoff to your slow cooker and let it do all the work for you! The flavors are rich and indulgent and the recipe is so easy to make! Everyone loves a warm bowl of beef stroganoff.

    More Easy Crockpot Recipes:

    Watch This Recipe Be Made…

    Prevent your screen from going dark

    • Lightly grease a slow cooker with nonstick spray. Add stew meat and sprinkle Italian seasoning, garlic powder, salt and pepper over the meat then toss to combine.

      1 ½ lbs Beef Stew Meat, 1 ½ teaspoons Italian Seasoning, 1 ½ teaspoons Kosher Salt, 1/2 teaspoon Black Pepper, 1/2 teaspoon Garlic Powder

    • Add the mushrooms, beef broth, Dijon mustard, and Worcestershire sauce. Cover and cook on low for 7-8 hours.

      1 ½ Cups Baby Bella Mushrooms, 1 ¾ Cup Beef Broth, 1 Tablespoon Dijon Mustard, 3 Tablespoons Worcestershire Sauce

    • Thirty minutes before serving, remove 1/2 cup of the broth and whisk in the EZ Gel or corn starch. Slowly pour the mixture into the slow cooker.

      6 Tablespoons EZ Gel by Cornaby’s

    • Add the cream cheese and sour cream to the slow cooker, stirring to combine. Turn the slow cooker to high and cook for another 30 minutes or until the sauce has thickened.

      2 oz Cream Cheese, 1 Cup Sour Cream

    • While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir the noodles into the slow cooker or serve separately into bowls and ladle the stroganoff over the top.

      12 oz Egg Noodles

    • Top with fresh thyme and parsley.

      Fresh Thyme, Fresh Parsley

    For even better flavor, cook 1/2 onion, chopped with the mushrooms and 3 tablespoons of butter in a skillet on the stovetop and then add into the stroganoff.

    Serving: 1.5cups, Calories: 528kcal, Carbohydrates: 46g, Protein: 42g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 150mg, Sodium: 1112mg, Potassium: 788mg, Fiber: 2g, Sugar: 4g, Vitamin A: 419IU, Vitamin C: 1mg, Calcium: 121mg, Iron: 4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Leftover Turkey? Make This Easy Tetrazzini Tonight

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    You’ve roasted the turkey, enjoyed the feast, and now you’ve got leftovers — the best part, right? This creamy turkey tetrazzini recipe is the ultimate way to turn that extra turkey into a cozy, family-favorite dinner.

    This dish is everything you love about comfort food — tender noodles coated in a rich, cheesy sauce, bits of juicy turkey in every bite, and a perfectly golden topping. It’s easy to make, reheats beautifully, and honestly tastes even better the next day.

    Whether you’re using leftover Thanksgiving turkey or rotisserie chicken, this easy turkey tetrazzini comes together in just a few simple steps. No fancy ingredients or complicated techniques — just real, creamy, delicious food that makes everyone at the table happy.

    As I was finishing off the recipe I felt like it needed a little crunch on top, much like a perfect macaroni and cheese with a breading. I remembered that we had these Honey Dijon chips in our storage room so on a whim I ran down, grabbed the bag and crushed them up.

    Dear sweet mercy, it was perfection!!

    This post is sponsored by Kettle Brand.

    Why You’ll Love This Turkey Tetrazzini Recipe

    • Creamy, rich sauce without being heavy
    • The perfect use for leftover Thanksgiving turkey
    • Family-friendly comfort food
    • Simple ingredients, easy prep
    Turkey Tetrazzini in a large pot

    What is Turkey Tetrazzini?

    Tetrazzini is an American main dish with diced poultry (yes you could use chicken as well) and mushroom in a butter/cream and parmesan sauce. It is served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley.

    Ingredients You’ll Need

    Every ingredient in this best turkey tetrazzini recipe has a job to do! Here’s a quick look at what each one adds…

    • Spaghetti: The base of the dish that holds the creamy sauce and gives that classic, comforting texture.
    • Turkey: Adds hearty protein and mild flavor that pairs perfectly with the creamy sauce.
    • Olive Oil: Used for sautéing to build flavor and prevent sticking.
    • Button Mushrooms: Add earthy, savory depth and balance the richness of the sauce.
    • Garlic Cloves: Infuse the sauce with delicious, aromatic flavor.
    • Butter: Adds richness and forms the base of the creamy sauce.
    • Flour: Thickens the sauce when combined with butter to make a roux.
    • Chicken Broth: Thins the sauce slightly and adds savory depth.
    • Kosher Salt & Black Pepper: Adds flavor and subtle heat.
    • Heavy Cream: Adds richness and makes the sauce extra velvety.
    • Milk: Creates a smooth, creamy texture and helps mellow the flavors.
    • Frozen Peas: Add color, sweetness, and freshness to balance the dish.
    • Parsley: Adds fresh herby flavor.
    • Mozzarella Cheese: Melts beautifully for a creamy, cheesy finish.
    • Parmesan Cheese: Gives salty, nutty flavor and helps thicken the sauce.
    • Kettle Brand Honey Dijon Chips: Give the casserole a crispy, golden crust for contrast in texture.
    a large scoop of creamy turkey tetrazzini being lifted from a large pot of it with golden crunchy topping and peasa large scoop of creamy turkey tetrazzini being lifted from a large pot of it with golden crunchy topping and peas

    How to Make Turkey Tetrazzini

    1. Prep: Preheat the oven to 350˚F.
    2. Cook the Pasta: In a large pot of salted water, cook the pasta until al dente.
    3. Chop: Grab your leftover turkey meat and chop/shred it.
    4. Sauté: Add a drizzle of olive oil to a large dutch oven over medium-high heat, add the mushrooms and cook until softened. Then add the garlic and sauté another minute or two.
    5. Create a Roux: Add the butter to the pan and let it melt, then add the flour and whisk until smooth. Add the cream and milk to the mixture and bring it to a simmer until it thickens. Add the chicken stock and season with salt and pepper to taste.
    6. Combine: Add the cooked pasta and turkey to the pot and then add the parsley, peas, mozzarella and parmesan cheese. Stir everything to combine.
    7. Bake: Cover the dutch oven and then bake for 30min. Remove the lid and sprinkle with the crushed chips. Then bake for another 10min without the lid.
    8. Serve: Serve immediately!

    Kettle Brand Chips

    This holiday season, be totally ready for every drop-in guest, late night munchies while you chat with loved ones and of course, holiday meals. Keeping Kettle Brand potato chips around isn’t just smart for snacking and playing games with family and friends, it’s actually a great way to finish off a holiday meal.

    Kettle Brand potato chips are non-GMO, totally packed full of flavor and I hear that they are literally an obsession among some of our neighbors and friends.

    Kettle Brand chips are the ultimate crunchy chip. You chip lovers know what I’m talking about, chips aren’t at all just about the flavor, you want that crazy crunch thing going on and not all chips are created equally. Kettle Brand chips win the prize for the biggest crunch!

    a bag of Kettle Brand honey dijon potato chipsa bag of Kettle Brand honey dijon potato chips

    Variations and Substitutions

    If you don’t have leftover turkey, no worries at all! You can use chicken instead! Here are a few ideas for variations and substitutions:

    • Use rotisserie chicken instead of turkey
    • Make it lighter with half-and-half instead of cream
    • Swap the spaghetti noodles for penne or linguine
    • Add other veggies: broccoli, carrots, green beans

    What to Serve with Turkey Tetrazzini

    Pasta is always tricky isn’t it. You feel like you have to serve only a salad with pasta dishes, but if you’re smart about it, you can actually ditch the side dish completely.

    If you add some extra veggies into your turkey casserole with noodles, I see no need to even worry about sides. I mean, carbs, protein and veggies are covered.

    Heck, you could even say you’ve got dairy as well!

    Alright, but I get it, you are like me and one dish sometimes feels like you at least need a salad. Here are a few ideas.

    a bag of kettle brand honey dijon chips with the corner ripped off and chips spilling outa bag of kettle brand honey dijon chips with the corner ripped off and chips spilling out

    Storing and Reheating

    Leftover turkey tetrazzini should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.

    To reheat a single serving, I use the microwave, but if I’m going to reheat a large portion of the turkey pasta bake, I’ll reheat it in the oven at 300 degrees F for about 10-15 minutes or until heated through.

    Can Turkey Tetrazzini Be Frozen?

    Because turkey tetrazzini is a cream-based sauce and full of pasta it’s best to never freeze it. Your sauce will separate and the pasta will continue to bloat and take on the liquid. This will make for a mushy pasta which no one wants.

    Turkey Tetrazzini in a large potTurkey Tetrazzini in a large pot

    There’s something so satisfying about turning leftover turkey into something completely new — and this creamy turkey tetrazzini does just that. It’s warm, comforting, and easy enough for a weeknight, but special enough for company.

    Use Your Thanksgiving Leftovers with these Recipes…

    • 12 oz Spaghetti, thin, or linguine
    • 4 Cups Turkey, cooked and shredded
    • Olive Oil
    • 1 Cup Button Mushrooms, sliced
    • 2 Garlic Cloves, minced
    • 4 Tablespoons Butter
    • ⅓ Cup Flour
    • 2 ½ Cups Chicken Broth, low sodium
    • 1 teaspoons Kosher Salt
    • Dash of Pepper
    • 1 Cup Heavy Cream
    • ½ Cup Milk, any percentage is fine
    • 12 oz Peas, frozen
    • ¼ Cup Parsley, fresh, chopped
    • 1 Cups Mozzarella Cheese, shredded
    • ⅓ Cup Parmesan Cheese, shredded
    • 1 Cup Kettle Brand Honey Dijon Chips, crushed

    Prevent your screen from going dark

    • Preheat the oven to 350˚F.

    • Cook the pasta in a large pot of salted water until al dente, following package instructions.

      12 oz Spaghetti

    • Chop 4 cups of turkey meat, shredding a bit as you chop. Set aside.

      4 Cups Turkey

    • Place a large dutch oven or pot over medium/high heat and add a drizzle of oil then add sliced mushrooms and sauté 3 min or until softened.

      1 Cup Button Mushrooms, Olive Oil

    • Add minced garlic and sauté for 1-2 min until fragrant.

      2 Garlic Cloves

    • Into the pot, melt the butter and once melted, whisk in 1/3 cup flour until lightly golden and slightly nutty in aroma.

      4 Tablespoons Butter, ⅓ Cup Flour

    • Add the chicken broth, 1 teaspoon Kosher salt, a dash of pepper and whisk until smooth.

      2 ½ Cups Chicken Broth, 1 teaspoons Kosher Salt, Dash of Pepper

    • Add the cream and milk and bring to a simmer to thicken.

      1 Cup Heavy Cream, ½ Cup Milk

    • Season sauce with more salt and pepper to taste.

    • Place the turkey and pasta into the pot then sprinkle in 1/4 cup chopped fresh parsley, peas, shredded mozzarella cheese and parmesan cheese and stir to combine.

      12 oz Peas, ¼ Cup Parsley, 1 Cups Mozzarella Cheese, ⅓ Cup Parmesan Cheese

    • Cover and bake at 350˚F for 30 min then remove lid, sprinkle with crushed Kettle Brand Honey Dijon Chips and continue baking 10 min.

      1 Cup Kettle Brand Honey Dijon Chips

    • Serve immediately.

    To reheat turkey tetrazzini, cover with foil and heat in 300 degree oven toll warm.

    Serving: 1bowl, Calories: 565kcal, Carbohydrates: 51g, Protein: 27g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 102mg, Sodium: 895mg, Potassium: 575mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1277IU, Vitamin C: 22mg, Calcium: 196mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • Best Of Houston® 2025: Best Brunch – Midtown – Houston Press

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    Overview:

    We choose this year’s winner of the Best Midtown Brunch.

    Best Brunch – Midtown: Josephine’s Gulf Coast Tradition

    Brunch gets a refined, high-low twist at this Midtown standout. Laidback and welcoming, the spot pairs comfort food with playful surprises – think crawfish boil breakfast skillets with all the proper fixin’s, Rotel dip chilaquiles, and fried catfish and grits with hot sauce and spiced honey. Sip a Café du Lu topped with a micro beignet or a Bloody Mary with pickled okra, and you’ll see why this is the neighborhood’s top brunch pick. 

    318 Gray 

    713-527-8988

    josephinesgulfcoasttradition.com

    This article appears in Jan 1 – Dec 31, 2025.

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  • Charlotte-area brunch spot opens doors on a new location. ‘We’re so excited’

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    A Charlotte-area diner promises to serve “good food and plenty of it” at its newest location.

    Stacks Kitchen, known for its all-day breakfast, has opened a new spot in Lancaster, South Carolina, the restaurant said via Instagram. With locations in Waxhaw and Matthews, this will mark the eatery’s third location in the Charlotte metro.

    The diner will set up shop inside the former Leigh-Anne’s Restaurant spot along North Catawba Street.

    A wedge of rich chocolate cream pie with a dark crust sits on a white plate, topped with generous swirls of whipped cream and a sprinkle of chopped peanuts. A silver spoon rests next to the slice, ready to scoop the dessert.
    Stacks’ chocolate peanut butter pie has a chocolate crust. Heidi Finley CharlotteFive

    “Mark and Karen Defeo will run and operate the restaurant, keeping the same tradition of heart and hospitality you’ve come to expect,” Stacks said via Instagram. “We are so excited for them!!”

    CharlotteFive reached out for more information Tuesday and was awaiting a response.

    Stacks Kitchen-Lancaster will serve more of the same crowd favorites. Customers can expect classic breakfast including eggs, pancakes, waffles and French toast, CharlotteFive previously reported. Fried green tomatoes are also on the menu alongside baked meatloaf, shrimp and grits and other comfort foods.

    A savory dish featuring a cheddar-topped turkey burger and a side of Greek pasta salad served in a small white bowl. The burger is garnished with crispy bacon, while the salad features penne, olives, feta cheese, and red onion rings.
    A turkey burger wtih turkey bacon and a side of pasta salad at Stacks. Heidi Finley CharlotteFive

    And what’s a diner without dessert? Stacks serves an assortment of cakes, pies, ice cream and other treats to satisfy guests’ sweet tooth.

    This is a developing story and will be updated.

    A storefront view of a restaurant called Stacks Kitchen, which serves breakfast and lunch, located in a brick strip mall next to K & E Nails. The restaurant entrance is framed by three brick arches, with several people standing near the doorway and outdoor patio seating visible to the left.
    Stacks Kitchen, an all-day breakfast and lunch spot in Waxhaw, NC, is opening a third location. Google Street View image from Aug. 2022 © 2025 Google

    Location: 200 N Catawba Street, Lancaster, SC (now open)

    Location: 11100 Monroe Rd A, Matthews, NC 28105

    Location: 1315 N Broome St, Waxhaw, NC 28173

    Cuisine: All-day breakfast and lunch

    Menu

    Instagram: @stackskitchenwxw

    This story was originally published October 29, 2025 at 6:30 AM.

    Related Stories from Charlotte Observer

    Tanasia Kenney

    Sun Herald

    Tanasia is a service journalism reporter based at the Charlotte Observer | CharlotteFive, working remotely from Atlanta, Georgia. She recently joined the NC Service Journalism team and covers restaurant openings/closings in Charlotte and statewide stories. She’s been with McClatchy since 2020.

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  • 20+ Cozy Soup Recipes to Warm You Up All Season Long

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    There’s just something about a big pot of soup simmering on the stove that makes everything feel right in the world, isn’t there? Whether you’re craving something cozy and classic, bold and flavorful, or hearty enough to count as dinner all on its own, we’ve got a soup for every mood and season. These are our favorite tried-and-true soup recipes — the ones our family makes again and again — and we know you’ll love them too!

    Cozy & Comforting Classics

    Warm, familiar, and totally comforting — these classic soups are like a hug in a bowl. Perfect for busy nights or lazy weekends at home.

    1. Homemade Chicken Noodle Soup

    Instant Pot Chicken Noodle Soup

    Classic, cozy, and full of love—this is the chicken noodle soup every home cook needs.

    1. French Onion Soup

    Steakhouse French Onion Soup

    Deep caramelized onions, toasty bread, and melty cheese—an elegant classic made simple.

    1. Roasted Tomato Basil Soup

    Creamy Basil Tomato Soup

    Fresh roasted tomatoes, fragrant basil, and a touch of cream—comfort in every spoonful.

    1. Slow Cooker Broccoli Cheese Soup

    Crockpot Broccoli Cheese Soup

    Rich, creamy, and extra cheesy—this hands-off soup is comfort made easy.

    Southwestern & Mexican-Inspired Soups

    Bring the fiesta to your dinner table! These soups are bursting with flavor, a little spice, and that cozy Southwestern comfort we all love.

    1. Chicken Tortilla Soup
    An aerial photo of a white bowl of chicken tortilla soup topped with sour cream, a lime wedge, and tortilla strips.An aerial photo of a white bowl of chicken tortilla soup topped with sour cream, a lime wedge, and tortilla strips.

    Homemade Tortilla Chicken Soup

    Crispy tortilla strips, tender chicken, and zesty broth—this easy classic never fails to warm you up!

    1. Creamy Southwestern Chicken Tortilla Soup

    “The Soup”

    Creamy, hearty, and loaded with bold Southwest flavor—comfort food meets fiesta in a bowl!

    1. Mexican Street Corn Soup

    Creamy Elote Soup

    All the flavors of elote in a creamy, cozy bowl—sweet corn, lime, and a little kick of spice!

    1. Instant Pot Taco Soup

    Taco Soup in Instant Pot

    Dinner in minutes! This taco soup is loaded with ground beef, beans, and zesty flavor everyone loves.

    1. Taco Stew

    Taco Soup with Stew Meat

    A hearty twist on taco night—loaded with beef, beans, and all your favorite Tex-Mex toppings!

    Italian-Inspired Favorites

    Loaded with pasta, tender meat, and rich, savory broth — these Italian-style soups make every night feel like a trip to your favorite trattoria (Cade, let’s go back to Italy!).

    1. Lasagna Soup

    Best Lasagna Soup

    All the cheesy, saucy goodness of lasagna made easy in one cozy pot of soup perfection.

    1. Instant Pot Italian Chicken Soup

    Chicken Pastina Soup

    Tender chicken, Italian herbs, and pasta—all in a flavorful broth made fast in the Instant Pot!

    1. One Pot Zuppa Toscana Soup

    Zuppa Toscana

    Creamy potatoes, sausage, and kale come together in this irresistible copycat favorite.

    1. Gnocchi Chicken Soup

    Copycat Olive Garden Chicken Gnocchi Soup

    Soft potato gnocchi, creamy broth, and tender chicken—like Olive Garden, but even better!

    1. Butternut Squash Tortellini Soup

    Butternut Squash Soup

    Creamy butternut squash meets cheesy tortellini for the dreamiest fall soup ever!

    1. Cheesy Meatball Soup

    Creamy Meatball Soup

    Juicy meatballs, melty cheese, and a rich cheesy broth—pure family comfort in a bowl.

    Hearty & Meaty Soups

    These hearty soups are packed with protein, veggies, and big, bold flavor — the kind of meals that warm you up and fill you up.

    1. Ground Beef Vegetable Soup
    a large bot of ground beef vegetable soup topped with minced fresh parsley with a wooden spoon in the bowla large bot of ground beef vegetable soup topped with minced fresh parsley with a wooden spoon in the bowl

    Easy Vegetable Soup with Ground Beef

    A hearty, budget-friendly soup packed with beef, veggies, and big flavor.

    1. Ham and Vegetable Soup

    Weight Watchers Soup

    A wholesome, veggie-packed soup simmered with savory ham—simple, satisfying, and oh so cozy.

    1. Ham Hock and Beans Soup

    Ham and Bean Soup

    Smoky, hearty, and slow-cooked to perfection—just like Grandma used to make!

    1. Beef and Barley Soup

    Beef Barley Soup

    Savory beef, nutty barley, and rich broth—this old-fashioned favorite never goes out of style.

    1. Slow Cooker Chicken Stew

    Crockpot Chicken Stew

    Tender chicken, hearty veggies, and a slow-simmered broth—your new go-to comfort meal.

    Soup night might just be my favorite kind of night — easy, comforting, and always full of flavor. I hope you find a few new favorites in this list to add to your own rotation. Don’t forget some crusty bread or a gooey grilled cheese for dipping, and if you try one of these soup recipes, leave a comment or tag us on Instagram! We love seeing your family gathered around the table, one cozy bowl at a time.

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  • 25+ of Our Favorite Ground Beef Recipes

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    If there’s one thing I know about busy weeknights, it’s that ground beef is always there to save the day. It’s budget-friendly, cooks up quickly, and somehow manages to please every single member of the family (even the picky ones!).

    Over the years, we’ve collected so many tried-and-true recipes that start with a pound of ground beef and end with happy, full bellies around the table. From cozy casseroles to quick skillet dinners and a few fun international twists, these are the ground beef recipes we make again and again—and I know you’ll love them too.

    Comfort Food Ground Beef Recipes

    Ground Beef Casseroles

    1. Cheesy Ground Beef and Rice Casserole

    One-Dish Cheesy Beef & Rice Bake

    Need a comforting dinner? This ground beef & rice casserole brings cheesy, hearty flavor with minimal effort—perfect for busy nights!

    1. Taco Casserole

    Easy Taco Bake with Ground Beef

    All your taco favorites layered in a casserole! Easy, cheesy, and ready in a flash—taco night made even better.

    1. Cheesy Ground Beef and Potato Casserole

    Creamy Beef & Potato Gratin

    Who doesn’t love potatoes and beef? This casserole is creamy, cheesy, and full of flavor—your ultimate comfort food fix.

    1. Mexican Ground Beef and Rice Casserole

    Southwest Beef & Rice Bake

    Spice up dinnertime with this Mexican-style ground beef & rice casserole. Cheesy, satisfying, and ready in no time.

    Classic Beef Chili & Soups

    1. Instant Pot Chili

    Pressure-Cooker Chili

    This award-winning chili recipe is your Instant Pot hero. Rich, smoky, and ready fast—perfect for chili lovers who want no-fuss flavor.

    1. Ground Beef Enchilada Chili

    Enchilada-Style Beef Chili

    When chili meets enchiladas—this cheesy ground beef enchilada chili is bold, cozy, and perfectly satisfying.

    1. Best Chili Recipe

    Stovetop Chili

    Our stovetop chili recipe brings the heat, depth, and heartiness you’ve been craving. The ultimate bowl of comfort!

    1. Instant Pot Taco Soup

    Taco Soup Made Easy in the Instant Pot

    Soup that tastes like tacos? Yes please. This Instant Pot taco soup packs all the flavor in a bowl—warm, spicy, and simple.

    1. Ground Beef Stew

    One-Pot Ground Beef Stew

    Need a stew that’s fast but still hearty? This ground beef stew is packed with flavor, vegetables, and ease—your new go-to.

    Ground Beef Dinners for Busy Nights

    Quick & Easy Ground Beef Skillet Recipes

    1. One Skillet Enchilada Casserole

    Cheesy Enchilada Skillet Dinner

    All the enchilada flavor, zero fuss—this one-pan ground beef enchilada casserole is cheesy, saucy, and cleanup-friendly!

    1. Irish Ground Beef and Cabbage
    a photo of a plate full of juicy ground beef and cabbagea photo of a plate full of juicy ground beef and cabbage

    Simple Ground Beef and Cabbage Skillet

    A hearty twist on comfort food—this Irish ground beef & cabbage skillet is simple, savory, and perfect for any night.

    1. Ground Beef and Sweet Potato Skillet

    Healthy Taco Skillet with Sweet Potatoes

    Sweet potatoes meet taco vibes—this skillet is colorful, flavorful, and ready in a flash for a satisfying dinner.

    30-Minute Ground Beef Meals

    1. Cottage Cheese Ground Beef Sweet Potato Bowl
    a photo of a ground beef and sweet potato bowl topped with avocado, pickled red onions, cottage cheese and cherry tomatoesa photo of a ground beef and sweet potato bowl topped with avocado, pickled red onions, cottage cheese and cherry tomatoes

    Protein-Packed Beef & Cottage Cheese Bowl

    Fuel up with this viral bowl! Ground beef, cottage cheese & sweet potato deliver protein and flavor in every bite.

    1. Enchilada Style Ground Beef Burritos

    Cheesy Ground Beef Smothered Burritos

    Roll up all the enchilada goodness into a burrito! This ground beef version is cheesy, rich, and portable.

    1. Easy Ground Beef Stroganoff

    Easy Weeknight Ground Beef Stroganoff

    Creamy, comforting, and easy—this ground beef stroganoff hits all the notes for a cozy weeknight favorite.

    International Ground Beef Favorites

    Mexican-Inspired Ground Beef Recipes

    1. Ground Beef Burrito Bowls

    Quick Mexican Burrito Bowls

    Burrito flavor in a bowl—fast, fresh, and easy with ground beef, rice, and all your favorite toppings in the Instant Pot.

    1. Cheesy Ground Beef Enchiladas

    Classic Beef Enchiladas

    Layers of cheese, sauce, and seasoned ground beef—these enchiladas are comfort food the whole family will beg to repeat.

    1. Ground Beef Taco Salad

    Tex-Mex Taco Salad

    All the crunch and flavor of tacos—without the shell. Loaded with seasoned beef, fresh veggies & bold Tex-Mex flair!

    Italian Ground Beef Recipes

    1. Spaghetti and Meatballs

    Classic Italian-Style Meatballs

    Simple, juicy, and timeless—these classic meatballs are easy to make and perfect for spaghetti night.

    1. Hearty Meat Lasagna

    Rich & Cheesy Meat Lasagna Dinner

    Layers of rich meat sauce, cheese, and noodles—with a side of dipping oil for pure indulgence in every bite.

    Asian-Inspired Ground Beef Recipes

    1. Easy Korean Ground Beef

    Easy 20-Minute Korean Beef Dinner

    Savory and sweet with little effort—this Korean ground beef recipe is quick, bold, and perfect over rice.

    1. Korean Ground Beef Noodles
    a photo of a cast iron skillet full of cooked spaghetti noodles tossed with ground beef and chopped scallionsa photo of a cast iron skillet full of cooked spaghetti noodles tossed with ground beef and chopped scallions

    Easy Asian Noodle Bowl with Beef

    Noodle night meets Korean flavor! This ground beef & noodle bowl is fast, spicy, and full of umami.

    1. Korean Beef and Cottage Cheese Bowl
    a photo of a bowl full of saucy korean ground beef with cottage cheese, edamame, pickled onions and thin slices of cucumbersa photo of a bowl full of saucy korean ground beef with cottage cheese, edamame, pickled onions and thin slices of cucumbers

    High Protein Cottage Cheese & Beef Bowl

    High protein, bold flavor—ground beef, cottage cheese & Asian-inspired toppings in one satisfying bowl.

    1. Sweet and Sour Meatballs

    Asian-Style Meatballs

    Sweet, tangy, and totally irresistible—these meatballs can be baked or slow-cooked for easy flavor. Perfect for game day, weeknight dinners, or party bites!

    Kid-Friendly Ground Beef Recipes

    Sloppy Joes, Burgers & Meatballs

    1. Best Sloppy Joes

    Classic Homemade Sloppy Joes

    Messy, saucy, nostalgic—this sloppy joe recipe gives you all the flavor in a sandwich you’ll want again and again.

    1. Smash Burgers

    Juicy Beef Smash Burger Recipe

    Meet your new burger routine—crispy edges, juicy center—this smash burger method levels up ground beef forever.

    1. Philly Cheesesteak Sloppy Joes

    Ground Beef Philly Cheesesteak Twist

    Cheesesteak meets sloppy joe—a melty, meaty mashup that’s indulgent, bold, and totally drool-worthy.

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  • Cheesy Cream Cheese Chicken and Rice Casserole

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    If you’re craving a creamy and indulgent chicken casserole, then this cheesy chicken and rice casserole is a must-try! Made with juicy chicken, fluffy rice and lots of cheese, it’s a family favorite!

    Growing up my mom made, and still does make, the best casseroles. I don’t care that it’s 2025 and people are worried more about kale pureed into overnight oats, casseroles feel like home and I’m always a fan of an easy chicken and rice recipe for dinner. We call this one angel chicken casserole in our house and it’s based off of two recipes, the crockpot chicken and rice recipe and Mom’s famous Busy Day Casserole recipe.

    Typical angel chicken is a creamy sauce with chicken served over angel hair pasta, but I decided to transform the flavorful saucy chicken into a casserole by combining it with rice. It is total comfort food and full of delicious homey flavors! It’s called “angel chicken” for a reason…it tastes like heaven!

    a photo of cheesy chicken and rice casserole topped with melted cheese and fresh parsley

    Ingredients for Cheesy Chicken and Rice Casserole

    If you have some leftover chicken or bought a rotisserie chicken at Costco but aren’t sure how to use it, this recipe is a great option. You only need a few pantry staples to make this hearty and irresistible casserole recipe:

    • Cream Cheese: I recommend using full fat or possibly 1/3 less fat but avoid fat free for the best texture and flavor.
    • Butter: adds richness and flavor
    • Cooked Chicken: diced or shredded (I use rotisserie from Costco)
    • Cooked Rice: I use 1/3 wild rice and the rest white rice.
    • Cream of Chicken Soup: I use my homemade recipe, but feel free to use a can of condensed soup if you want.
      • NOTE: You can swap for cream of mushroom soup or cream of celery soup if needed.
    • Garlic: adds flavor
    • Good Seasons Dry Italian Dressing Mix: You can find this at the grocery store on the salad dressing aisle next to the other salad dressing packets.
    • Chicken Broth: helps keep the casserole moist as it bakes
    • Colby Jack Cheese: Some goes in the casserole and the rest gets sprinkled on top for extra cheesiness.
    • Salt and Pepper: adds flavor
    • Fresh Parsley: Don’t skip this! This is a creamy, cheesy and rich dish and the parsley adds the tiniest bit of brightness I think the casserole needs.

    The measurements needed for each ingredient can be found in the recipe card at the end of the post.

    a photo of all the ingredients for angel chicken and rice casserolea photo of all the ingredients for angel chicken and rice casserole

    How to Make Chicken and Rice Casserole

    Casseroles sometimes get a bad wrap, but this chicken rice casserole recipe will make a casserole lover out of anyone! I guarantee it! It’s so easy to make too. Here are the basic steps:

    1. Prep: Preheat the oven to 350 degrees F and spray a 9×13” casserole dish with cooking spray.
    2. Whisk: Add the cream cheese and butter in a small bowl and whisk together to combine.
    3. Combine: In a large mixing bowl, add all the ingredients (saving half the cheese the fresh parsley for later) and stir until combined.
    4. Bake: Transfer the chicken and rice mixture into the prepared casserole pan and top with the remaining shredded cheese. Spray a piece of aluminum foil with nonstick spray and cover the dish. Bake for 25 minutes, removing the foil halfway through baking.
    5. Serve: Remove the oven and let the casserole sit for a few minutes. Sprinkle with the fresh parsley and serve!

    All the instructions can also be found in the recipe card at the end of the post where you can print or save the recipe.

    a photo of the ingredients for cheesy chicken and rice casserole in a large bowl ready to be poured into the baking disha photo of the ingredients for cheesy chicken and rice casserole in a large bowl ready to be poured into the baking dish

    Variations

    Casseroles are so easy to customize and this chicken casserole recipe is a great one to augment with vegetables or other add-ins. You could add peas, carrots, green beans, broccoli florets or mushrooms and it would be delicious!

    You can also swap out the cheese for different cheeses. Swiss cheese, monterey jack or pepper jack would all be super tasty.

    a photo of creamy chicken and rice casserole in a baking dish topped with melted colby jack cheese.a photo of creamy chicken and rice casserole in a baking dish topped with melted colby jack cheese.

    Tips for Making Angel Chicken Rice Casserole

    Before you get started, make sure the chicken and rice are both cooked already. If you put the chicken in raw or the rice uncooked, neither will cook completely.

    The butter and cream cheese both need to be at room temperature before adding them to the recipe so that they are smooth and creamy.

    The Italian seasoning packet should be added to the recipe dry, just the powder. Do not make the Italian dressing before adding.

    This is a great option for using up leftover chicken whether it’s grilled chicken or slow cooker whole chicken, any cooked chicken will work great! Chicken breasts and chicken thighs can both be used.

    You can also use any rice you want. Brown rice, wild rice, white rice, etc. all will taste delicious! Just make sure it isn’t instant rice.

    a photo of a baking dish full of chicken and rice casserole topped with melted cheesea photo of a baking dish full of chicken and rice casserole topped with melted cheese

    What to Serve with Chicken Casserole

    I always like to balance out a rich and heavy casserole with a couple of light side dishes. A salad or vegetable side dish are both great options. Here are a few of our favorites:

    a photo of a chicken and rice casserole baked in a white casserole dish topped with melted cheese and chopped parsleya photo of a chicken and rice casserole baked in a white casserole dish topped with melted cheese and chopped parsley

    Storing, Freezing and Reheating

    Leftovers should be stored in the refrigerator in an airtight container. They will keep for 4-5 days. This casserole is also a great freezer meal option. Let it cool completely and then place in a freezer-safe container. It will keep in the freezer for up to 3 months. You can also freeze it before baking, which I actually recommend, just don’t add the cheese on top until right before baking.

    To reheat it, let it thaw in the fridge overnight and then reheat it in a baking dish covered with foil in the oven preheated to 300 degrees F for 10-15 minutes or until heated through. If you’re just reheating a single serving, I just zap it in the microwave. It makes delicious leftovers!

    a photo of a chicken and rice casserole in a casserole dish with scoops of the casserole removeda photo of a chicken and rice casserole in a casserole dish with scoops of the casserole removed

    This creamy and delicious casserole is the perfect comfort food for any night of the week. Packed with tender chicken, fluffy rice, and gooey cheese, this angel chicken and rice casserole is sure to be a hit with the whole family.

    Video for How to Make Cream Cheese Chicken and Rice Casserole

    More Comforting Casseroles to Try:

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    • Preheat the oven to 350 degrees F and generously spray a 9×13” casserole dish with cooking spray.

    • Whisk the cream cheese and butter together until smooth.

      8 ounces Cream Cheese, 1/2 Cup Butter

    • In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Mix well until evenly combined.

      3 Cups Cooked Chicken, 3 Cups Cooked Rice, 1 ¼ Cup Cream of Chicken Soup, 3 Cloves Garlic, 0.7 ounce Good Seasons Dry Italian Dressing Mix, 1 Cup Chicken Broth, 2 ½ Cups Colby Jack Cheese, Salt and Pepper

    • Transfer the chicken and rice mixture into the prepared casserole dish.

    • Top with the remaining shredded cheese. Spray foil with nonstick spray and gently cover the dish.

    • Bake in the preheated oven for about 25 minutes, removing the foil halfway through baking.

    • Remove from oven, and allow the casserole to cool for 5 minutes. Garnish with fresh parsley, and enjoy.

      Fresh Parsley

    Serving: 1cup, Calories: 375kcal, Carbohydrates: 17g, Protein: 18g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 93mg, Sodium: 646mg, Potassium: 321mg, Fiber: 0.4g, Sugar: 2g, Vitamin A: 884IU, Vitamin C: 0.2mg, Calcium: 219mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Sweet Basil

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  • Love potato soup?! Try this version.. we take it up a level!

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    If you are looking for a hearty soup, this hamburger potato soup is the one to make!

    ❤️WHY WE LOVE THIS RECIPE

    We love this Hamburger Potato Soup, it’s hearty, versatile, and delicious! Add our wonderful fried cornbread for a real treat. You can make this dish on top of the stove or in the crock pot. It would be perfect for tailgating or any cold-weather activity. This soup will keep for a few days and reheats really well.

    SWAPS & ADDITIONS

    You can swap out the hamburger for ground beef or Italian sausage. You could also add in green beans, okra or celery. Leave out the spinach if you like and you can easily switch up the spices.

    ⭐TIP

    If you want a creamy cheese that actually melts, it’s best to shred your own from a block of cheese. It’s significantly better and works great in this recipe!

    OTHER DELICIOUS SOUP RECIPES:

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    Hamburger Potato Soup

    Anne Walkup

    This Hamburger Potato Soup is wonderful comfort food! Great to enjoy with family and friends. 

    Prep Time 15 minutes

    6 hours

    Course Main Course, Soup

    Cuisine American, southern

    • 1 pound ground beef
    • 1 cup chopped green onion or 1 medium onion
    • 2 teaspoons minced garlic
    • 1 cup chopped or sliced carrots
    • 1/2 cup frozen corn
    • 1 cup chopped fresh spinach
    • 2 14.5 ounce cans beef broth
    • 3 to 4 medium potatoes peeled and cut up
    • 1/2 cup water
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt
    • 2 teaspoons dried basil
    • 3 teaspoons dried parsley flakes
    • 1/2 cup shredded sharp cheddar cheese
    • 1 cup milk
    • 2 teaspoons cornstarch optional, used to thicken soup only

    • Brown the hamburger, onions and minced garlic in a skillet on top of the stove. Remove, drain and put in soup pot or crock pot.  Add remaining ingredients to soup pot or crock pot and if cooking on top of the stove, cook until potatoes and carrots are soft.

    • Cook in crock pot for 6 hours on low or 4 hours on high. 

    • Once cooked, garnish with cheddar cheese.

    If you want the soup thicker, whisk the cornstarch into the milk before adding to pot.
    Garnish with shredded cheddar cheese.

    Keyword crock pot recipe, easy recipe, hamburger reciipe, hamburger soup, potato recipe

    Let us know by commenting below!

    Follow us on Pinterest!

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • Healthy Harvest Chicken Casserole

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    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.

    Healthy Harvest Chicken Casserole is a comforting and nutritious dish that combines tender, lean chicken with an array of colorful vegetables, wild rice, and a light, creamy honey mustard sauce.

    This casserole recipe was inspired by a salad I had a few years ago up in Park City, UT. I haven’t been able to get the flavors out of my head since, so I converted it into a casserole and I’m obsessed!

    This hearty casserole offers a wholesome balance of flavors, from the savory chicken to the sweetness of seasonal vegetables. Perfectly baked to golden perfection, it’s a satisfying meal that the whole family will enjoy!

    a photo of a wood dinner plate with a serving of harvest chicken casserole with a fork on the side

    Ingredients for Healthy Harvest Chicken Casserole

    There is nothing complicated about the ingredients for this healthy chicken recipe. You’ll need a few seasonal vegetables and some seasonings. Here is everything you’ll need:

    • Extra Virgin Olive Oil: used to sauté the potatoes and vegetables
    • Sweet Potatoes: adds heartiness and a touch of sweetness to the dish
    • Brussels Sprouts: If you aren’t a brussel sprouts fan, use broccoli instead.
    • Red Onion: adds flavor
    • Garlic: adds flavor
    • Chicken Broth: helps cook all the vegetables and chicken completely
    • Seasonings: Dried Thyme, Cumin, Smoked Paprika, Kosher Salt and Pepper
    • Chicken Breasts: use boneless, skinless chicken breasts
    • Honey Mustard Dressing: adds flavor, moisture
    • Wild Rice: I love the flavor of wild rice with the recipe, but you can use any type of rice you like.
    • Toppings: Sliced Almonds, Pepitas and Dried Cranberries (all optional but I love the texture and flavors they add)

    The measurements for each ingredient can be found in the recipe card at the end of the post.

    a photo of all the ingredients for harvest chicken casserole in separate bowls including brussels sprouts, sweet potatoes, red onions, etca photo of all the ingredients for harvest chicken casserole in separate bowls including brussels sprouts, sweet potatoes, red onions, etc
    a photo of a glass measuring full of honey mustard dressinga photo of a glass measuring full of honey mustard dressing

    How to Make Harvest Chicken Casserole

    This delicious casserole is packed with protein and healthy vegetables, making it the perfect meal for a cozy night in. Here are the steps for making it…

    1. Prep: Preheat the oven to 350℉.
    2. Sauté: Heat a large skillet or dutch oven over medium-high heat then add the oil. Add the sweet potatoes, brussels and red onion and season them with salt and pepper. Sauté for about 5 minutes and then reduce the heat to medium. Once everything starts browning, add the garlic and cookie it for 30 seconds.
    3. Cook the Vegetables: Add half of the chicken and all the seasonings and stir everything together. Cover the pot and cook for 5 minutes then place in a casserole dish.
    4. Cook the Chicken: Return the heat to medium-high, add a little oil to the pan and salt and pepper both sides of chicken. Place the chicken in the pan and reduce the temperature to medium. Cook on each side for 5-6 minutes.
    5. Rest: Let the cooked chicken rest for about 5 minutes and then cut it into bite-sized pieces, then toss it with the honey mustard dressing. Add the chicken to the casserole dish with the vegetables and stir to combine.
    6. Bake: Place the baking dish in the oven for 20 minutes. Serve over wild rice and sprinkle with the toppings.

    Keep scrolling to the end of the post for the complete recipe card.

    a photo of chicken breast chunks cooking in a large skilleta photo of chicken breast chunks cooking in a large skillet

    Recipe Variations

    I love casseroles because they are so customizable depending on what you have in the fridge or what needs to be used up. This harvest chicken casserole is great for swapping ingredients if you want:

    Try different proteins – Kielbasa or steak bites would be delicious in this dish!

    Use pasta instead of rice – Of course orzo would be an easy swap, but bowtie (farfalle) or shells would be great options too. Stick with rice if you want to keep this recipe gluten-free!

    Change up the veggies – If you have carrots, broccoli, cauliflower or green beans to use up, they would all taste great! You could also swap the sweet potatoes for red potatoes or Yukon golds.

    Make it vegetarian – Drop the protein completely and use vegetable broth instead of the chicken broth, and you have a hearty vegetarian dish.

    a photo of a white baking dish full of harvest chicken casserole including chicken, sweet potatoes, brussels sprouts, pepitas, red onion in a creamy saucea photo of a white baking dish full of harvest chicken casserole including chicken, sweet potatoes, brussels sprouts, pepitas, red onion in a creamy sauce

    What to Serve with Harvest Chicken Casserole

    I always love crusty bread with a casserole. Our no knead artisan bread would be a great choice or mega tasty herbed focaccia bread!

    Besides bread, you really have all your bases covered with this casserole. It has veggies, grains and protein so it’s a meal in itself, but a winter fruit salad would round the meal perfectly if you want a little something extra!

    Splurge on dessert with a slice of banana pudding cake or chocolate cake!

    a photo of a baked harvest chicken casserole in a white casserole dish a photo of a baked harvest chicken casserole in a white casserole dish

    Storing and Reheating

    Store: Leftovers should be stored in the refrigerator in an airtight container. They will keep for up to 5 days.

    Freeze: This casserole freezes very well. It can be frozen with or without the rice included. Let it cool completely and freeze it without the toppings. It will keep for up to three months.

    Reheat: Let a frozen casserole thaw in the fridge overnight. Place it in a casserole dish, add a little chicken broth to the dish so that it doesn’t dry out. You could add a little more honey mustard dressing too. Heat in the oven preheated to 350 degrees F for 10-15 minutes or until heated through.

    a photo of a baked harvest chicken casserole in a white baking disha photo of a baked harvest chicken casserole in a white baking dish

    Indulge in a delicious and nutritious meal with this healthy harvest chicken casserole recipe. Packed with protein, vegetables, and whole grains, it’s the perfect dish for a cozy fall or winter evening.

    More Casserole Recipes to Try:

    Watch How to Make Harvest Chicken Casserole

    Prevent your screen from going dark

    • Preheat oven to 350℉.

    • Heat a large skillet or dutch oven over medium high heat. Add the oil.

      2 Tablespoons Extra Virgin Olive Oil

    • Place sweet potatoes, Brussels sprouts, and red onion in the pot, season with salt and pepper and sauté for about 5 minutes then turn to medium. Continue cooking, stirring occasionally until browning is beginning to form. Add the garlic for the last 30 seconds or so.

      2 Cups Sweet Potatoes, 2 Cups Brussels Sprouts, 1/2 Red Onion, Kosher Salt and Pepper, 2 Cloves Garlic

    • Add half of the chicken broth, salt and pepper, thyme, cumin and smoked paprika. Stir and cover with the pot lid for 5 minutes. Remove to a casserole dish.

      Kosher Salt and Pepper, 1 Cup Chicken Broth, 1 teaspoon Dried Thyme, 1 ½ teaspoon Cumin, 1 teaspoon Smoked Paprika

    • Turn the heat back to medium high. Add a little more oil and season both sides of the chicken with salt and pepper. Add the chicken and then turn down to medium for 5-6 minutes per side. Remove to a plate.

      2 Tablespoons Extra Virgin Olive Oil, 3 Chicken Breasts, Kosher Salt and Pepper

    • Let rest 5 minutes then chop and toss with the honey mustard. Add all ingredients, including the remaining broth to a casserole dish except the pepitas, cranberries and almonds. Toss together.

      3/4 Cup Honey Mustard Dressing

    • Bake for 20 minutes. Remove from the oven and serve over the wild rice! Sprinkle each serving with the desired toppings.

      1 ½ Cups Wild Rice, Sliced Almonds, Pepitas, Dried Cranberries

    Calories: 437kcal, Carbohydrates: 56g, Protein: 32g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 468mg, Potassium: 895mg, Fiber: 5g, Sugar: 10g, Vitamin A: 6730IU, Vitamin C: 28mg, Calcium: 54mg, Iron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • BEEF AND NOODLES

    BEEF AND NOODLES

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    This simple dish for Beef and Noodles is one your family will love. It’s made in the crock pot and only a few ingredients!

    If you love this recipe you must try out Crock Pot Chicken and Noodles! It has over 100 comments and it’s one of our most popular recipes.

    ❤️WHY WE LOVE THIS RECIPE

    Beef and Noodles is comfort food at its best! This easy dish is only 5 ingredients and the flavor is amazing. When the weather turns cooler this beef and noodles recipe is one to put on the menu. Making the beef in the crock pot and using egg noodles keeps this dish super simple. 

    🍴KEY INGREDIENTS

    • Beef chuck roast
    • Cream of mushroom, undiluted
    • A packet of dry onion soup mix
    • Egg noodles
    • Sour cream to garnish

    SWAPS

    We have also made this with cream of mushroom that includes garlic in it, which we loved. It is hard to find so it works with either.

    🍽️HOW TO MAKE

    This is a super simple dish to make since it is made in the crock pot. One thing to remember is all roast times will vary. The last time I made it, it took the roast almost 10 hours to be shreddable. So you need to cook the roast until you can shred it.

    Full Printable Recipe in Recipe Card below.

    📖COOKING STEPS

    Step 1
    Place beef chuck roast, cream of mushroom with roasted garlic and dry onion mix in a slow cooker. Cook on high for 5 hours or low 7-8 hours. Shred beef.

    Step 2
    Make egg noodles according to package (I boil mine for around 6 minutes), drain and then add to roast and gravy. Mix well. Serve garnished with a little sour cream.

    Beef and NoodlesBeef and Noodles

    ⭐TIP

    This dish is just as good the next day and you can use any noodles you prefer.

    OTHER DELICIOUS RECIPES

    STORING, REHEATING & SERVING SIZE

    We store this in the refrigerator, reheat in the microwave and it makes 6-8 servings.

    Beef and Noodles

    Leigh Walkup

    This recipe for Beef and Noodles is only five ingredients and absolutely delicious. It’s the ultimate comfort food.

    Prep Time 5 minutes

    Cook Time 5 hours

    Total Time 5 hours 5 minutes

    Course Main Course

    Cuisine American

    • 1 2 lb beef chuck roast
    • 2 10.5 ounce cans of cream of mushroom undiluted
    • 1 packet of dry onion soup mix
    • 1 12 ounce package of egg noodles
    • Sour cream to garnish

    • Place beef chuck roast, cream of mushroom with roasted garlic and dry onion mix in a slow cooker. Cook on high for 5 hours or low 7-8 hours. Shred beef.

    • Make egg noodles according to package (I boil mine for around 6 minutes), drain and then add to roast and gravy. Mix well. Serve garnished with a little sour cream

    Let us know by commenting below!

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    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Leigh Walkup

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  • Charlotte restaurant known for its ‘Brooklyn-inspired comfort food’ opens new location

    Charlotte restaurant known for its ‘Brooklyn-inspired comfort food’ opens new location

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    Good Food by Food Geeks offers burgers, wings, salads and more.

    Good Food by Food Geeks offers burgers, wings, salads and more.


    Courtesy of Good Food by Food Geeks

    A local restaurant is bringing a taste of New York to the Charlotte area.

    The team behind Food Geeks Eatery has opened the doors of its newest concept: Good Food by Food Geeks. It’s inside the Goodwill Opportunity Campus in the space formerly home to Community Table Bistro — which closed at the end of last year.

    The restaurant, run by Brooklyn native TR Burns and his family, was previously selling its signature comfort food creations across state lines at a Walmart in Indian Land before closing that spot and making the move to open in west Charlotte.

    Good Food by Food Geeks is located inside Goodwill Opportunity Campus in Charlotte, NC.
    Good Food by Food Geeks is located inside Goodwill Opportunity Campus in Charlotte, NC. Courtesy of Good Food by Food Geeks

    Though it’s a new concept in the Queen City, the family behind the restaurant has been in the food business for over a decade.

    “Our restaurant started in my church 15 years ago in Pennsylvania,” Burns told CharlotteFive. “Ultimately, we had such a buzz that we ended up moving from operating out of our church into a full brick-and-mortar restaurant.

    “Since then, we’ve created multiple concepts, and Food Geeks is just a culmination of all the different concepts that we’ve owned.”

    Good Food by Food Geeks offers burgers, wings, salads and more.
    Good Food by Food Geeks offers burgers, wings, salads and more. Courtesy of Good Food by Food Geeks

    ‘Comfort food the Brooklyn way’

    Inspired by the flavors of Brooklyn’s comfort food scene, the new restaurant will have a wide variety of dishes for breakfast, lunch and dinner — along with some plant-based options, too. Menu options include:

    • Salmon BLT salads

    • Smoked Jamaican jerk chicken

    • Smash burgers

    • Smothered chicken and grits

    • Sweet potato chicken and waffles

    Pies from Good Food by Food Geeks in Charlotte, NC.
    Pies from Good Food by Food Geeks in Charlotte, NC. Courtesy of Goof Food by Food Geeks

    If you’re not grabbing a full meal, Good Food by Food Geeks also has grab-and-go offerings, small bites, a coffee bar and hot buffet lunch specials.

    “I just love food and I’m a geek, and I just wanted to bring something great to the Carolinas that is fun, that tastes great. And the real goal is to get people — when they come here — to experience, not just good food, but good fellowship,” Burns explained.

    “By coming to the Goodwill campus, it allowed us to be centrally located where everyone can get to us but also … we have a huge kitchen, we have a catering kitchen, so we are able to expand our brand and our menu.”

    Good Food by Food Geeks’ official grand opening will be Thursday, May 3 from 4-9 p.m.

    Good Food by Food Geeks

    Location: Goodwill Opportunity Campus, 5301 Wilkinson Blvd, Charlotte, NC 28208

    Cuisine: Brooklyn, NY-inspired comfort food

    Instagram: @foodgeekseatery

    This story was originally published May 23, 2024, 6:30 AM.

    Related stories from Charlotte Observer

    Chyna Blackmon is a service journalism reporter for The Charlotte Observer. A native of the Carolinas, she grew up in Columbia, SC, and graduated from Queens University of Charlotte. She’s also worked in local television news in Charlotte, NC, and Richmond, VA.
    Support my work with a digital subscription

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    Chyna Blackmon

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  • Black-owned businesses were hammered by the pandemic. How did this one grow? – WTOP News

    Black-owned businesses were hammered by the pandemic. How did this one grow? – WTOP News

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    The pandemic was crushing for many Black-owned businesses, but there are exceptions, including Ruby’s Southern Comfort Kitchen.

    Candi Dailey, owner of Ruby’s Southern Comfort Kitchen in Maryland.(WTOP/John Domen)

    Throughout February, WTOP is celebrating Black History Month. Join us on air and online as we bring you the stories, people and places that make up our diverse community.

    The pandemic was crushing for many Black-owned businesses around the country, and the years since 2020 have been especially hard on restaurants locally and nationwide — but there are exceptions.

    After starting as a takeout joint in what owner Candi Dailey calls “a hole in the wall” in Bowie, Maryland, her restaurant, Ruby’s Southern Comfort Kitchen, found itself moving to a much bigger spot where you can sit down and enjoy your food, rather than having to drive out of the way just to pick it up and take it home.

    “But I’d like to say that we’re still a takeout, right? There’s no waitstaff here,” Dailey pointed out. She started Ruby’s as a restaurant that operated with the catering company her family owns and operates.

    “What we noticed is that, at our old location, people wanted to sit down even though it was takeout. But we only had like four seats in there. But people always wanted to sit,” Dailey said.

    “And so we knew that when we moved we wanted people to be able to sit down if they wanted to. And so it still works in the same way. If you come in here at lunchtime, or in the evening, you’re going to see a crowd full of people that are just sitting down, enjoying one another’s fellowship and breaking bread,” she said.

    But getting to that location, which moved from an out of the way spot to a much bigger store front next to stores like Target and Lowes, just off Routes 301 and 50 in Bowie, meant taking a big risk, and making a much bigger monthly rent payment.

    “We believe that this is something that the community wanted, and that takeout didn’t have to be a hole in the wall. And so how do we bring that vision to life? Honestly, it took us like two years, a long time, and a lot of money and a lot of red tape to get this to be what we thought takeout could be,” she said.

    She’s not ready to say they’ve made it all the way through the pandemic yet.

    “The cost of building it out was a lot more than we expected, and just the challenges as a small, Black entrepreneur, trying to obtain financing, that has its own challenges,” she said.

    Dailey said that the restaurant business can be tumultuous and all they could do was hope that things would work out in the end.

    The one thing Dailey feels like they have is the support from the neighboring community. She saw it firsthand after people went out of their way to show her support in the years prior to and during the pandemic.

    “We want guests that feel like they’re family when they come in. Ruby was my grandmother. She kind of had this open door policy,” Dailey said.

    “My parents did the same thing. They’re going to take care of their neighbors. … And I think Ruby’s is just an extension of still opening the door, still welcoming the community and supporting where we can,” she added.

    Every year around Juneteenth, Ruby’s holds what it calls its “Family Reunion.” It’s really an event to say thanks to the customers who fill up on its Southern-style comfort food. Dailey said that last year about 18,000 people registered and attended.

    “The DMV area in general … it’s different here,” she said. “You feel like you can thrive here. You feel like you can do more here. The community is extremely supportive here.”

    Dailey admits that she doesn’t think they would get the same support and appreciation from the community anywhere else in the country.

    “But I think we have a really authentic connection with the community,” she said.

    Get breaking news and daily headlines delivered to your email inbox by signing up here.

    © 2024 WTOP. All Rights Reserved. This website is not intended for users located within the European Economic Area.

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    John Domen

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  • Savory Beef Pot Pie – Oh Sweet Basil

    Savory Beef Pot Pie – Oh Sweet Basil

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    Savory indulgent beef pot pie that is loaded with vegetables and topped with flaky, golden puff pastry! It’s pure comfort food!

    I mean, it was bound to happen. Our readers are in love with our chicken pot pie, and in fact it’s one of the most popular recipes on our site. But with all of you requesting a few more beef recipes I couldn’t resist a savory beef pot pie recipe. Is it possible to have too many pot pies?

    I think not!

    What started out one way ended up an entirely different way and I’m ridiculously pleased with the results. And no one is happier than Cade, he says it’s one of his new favorite dinners. 🙂

    Ingredients for Beef Pot Pie

    You’ll start by pulling your puff pastry sheet out of the freezer and letting it thaw slightly. The rest of the ingredients you will need are here:

    • Puff Pastry – found in the freezer section of the grocery store by the pie crusts
    • Beef Roast – chuck roast is my preferred cut, but a top sirloin or round roast would also work, you could even use ground beef for a budget friendly option
    • Salt – flavor
    • Pepper – flavor
    • Yellow Onion – adds so much to the depth of flavor, see section below for using onions if you are not a fan of onions
    • Garlic – flavor
    • Carrots – go with real carrots that you peel and slice, no baby carrots
    • Celery – flavor and texture
    • Peas – I love these bright pops of flavor and color. They get added right before adding the filling to the baking dish so they don’t get too mushy.
    • Flour – thickens the filling
    • Rosemary – fresh is best, but you can use dried if you need to, 1 sprig fresh = 1 teaspoon dried
    • Bay Leaf – adds so much flavor, remove it before adding the filling to the baking dish
    • Thyme – fresh is preferred, but if you need to use dried, 1 teaspoon fresh = 1/3 teaspoon dried
    • Beef Broth – the base of the gravy that the meat and veggies will simmer in and become the delicious filling
    • Balsamic Vinegar – add sweetness and tanginess to the gravy
    • Worcestershire Sauce – our preferred brand is Lea & Perrins and it is essential! It adds great umami flavor!
    • Dijon Mustard – adds to the depth of flavor in the gravy
    • Whole Milk – used for the egg wash
    • Egg – used for the egg wash that will make crust beautifully golden

    The measurements for each ingredient can be found in the recipe card down below.

    A photo of a blue ceramic rectangular baking dish full of a beef pot pie topped with golden puff pastry. a serving of the pot pie has been removed and the filling has filled in the missing piece and the serving spoon is sitting in the dish.

    What If You Hate Onions?

    I heard you all loud and clear on instagram, you either love or absolutely hate onions and there’s not really any who are in between. So can you substitute onions in a recipe? Well, in my personal opinion, no. I used to hate onions as well but I’ve learned that they really are essential to build flavor. So here are your options:

    • Mince fine or grate in your onions. This will allow them to still caramelize which pulls an enhanced flavor to the dish but don’t worry, you’ll never know the texture or flavor is there. I promise. 
    • Half the amount. You’ll be just fine with half of the amount. 
    • If you’re on the fence about onions, let me suggest that rather than skip the onions you just chop them versus having the long strands. They will practically disappear into the filling.

    What Kind of Beef Roast is Best?

    Our preferred cut of beef is a chuck roast. Chuck roasts tend to have really good marbling and become really tender as they braise. A round roast is also a good option.

    If you want to do more of a steak type cut, go with a top sirloin. You could also make a ground beef pot pie if you want a more budget friendly option.

    A photo of a serving of beef pot pie in a bowl with chunks of beef, carrots, peas, caramelized onions all in a gravy topped with a golden puff pastry.A photo of a serving of beef pot pie in a bowl with chunks of beef, carrots, peas, caramelized onions all in a gravy topped with a golden puff pastry.

    How to Make Beef Pot Pie

    Using a sheet of puff pastry makes this recipe so dang easy! The crust is no work at all. All the work comes in making the filling and even that is so simple! Here are the steps:

    1. Heat olive oil in a large Dutch oven over high heat.
    2. Pat dry the cubed beef roast and season with salt and pepper. Sear the meat in batches and remove it to a plate until all the meat is browned.
    3. Once you’ve removed the meat, lower the temperature to medium-high heat and add the onion, celery and carrots and cook until softened.
    4. Add the garlic, salt, pepper, fresh thyme and rosemary and cook until fragrant.
    5. Stir the flour into the vegetables and then add the meat back to the pot and stir everything to combine.
    6. Pour in the beef stock, balsamic, worcestershire, mustard and milk and stir everything together. Bring it to a boil and allow it to cook until thickened slightly.
    7. Add the bay leaf. Reduce the heat and let it simmer with the lid on for 90 minutes or until the beef is tender.
    8. Remove the lid and allow it to simmer for another half hour.
    9. Preheat the oven and spray a 9×13″ baking dish. Pour the meat mixture into the baking dish.
    10. Unfold the puff pastry and place it over the filling. Make a few slits in the dough so it can vent as it bakes.
    11. Whisk the egg and milk together and brush it over the top of the crust.
    12. Bake until golden brown and enjoy!

    The fully detailed instructions for this recipe can be found in the recipe card at down below.

    a photo of a dark blue rectangular baking dish will of beef pot pie topped with flaky golden puff pastry.a photo of a dark blue rectangular baking dish will of beef pot pie topped with flaky golden puff pastry.

    Can I Add Other Ingredients?

    Why yes you can. Here’s how!

    • Potatoes – Chop new potatoes or russet potatoes and boil until almost tender. Fold them into the mix before adding into the pie crust and bake as normal. 
    • Green Beans – Stir in blanched, halved green beans or a drained can of green beans. 
    • Tomatoes – I recommend using a drained fire roasted diced tomato or 2 small roma tomatoes, chopped. 
    • Corn – Frozen or canned works great! Add it in when you would the peas. 
    • Mushrooms – Slice baby bella or cremini mushrooms and add them to the pot with the onions, carrots and celery.

    Can I Make This Pot Pie in a Standard Pie Dish?

    You can absolutely make this in a standard pie dish with puff pastry or with your own homemade pie crust. Our all butter pie crust that we use in our chicken pot pie is perfect for this recipe.

    If you have a standard pie plate, the filling in this recipe will make 2 pies. If you have a deep dish pie plate, it will make one pie with maybe a little extra filling.

    Using a pie crust, you can do both a bottom crust and top crust or just a top crust. That is totally up to you! When I use puff pastry, I like to just use it as a top crust.

    a photo of the corning of a baking dish full of beef pot pie with a serving removed so you can see the saucy beef filling with carrots and peas and onions and topped with golden puff pastry.a photo of the corning of a baking dish full of beef pot pie with a serving removed so you can see the saucy beef filling with carrots and peas and onions and topped with golden puff pastry.

    Why Brown the Beef?

    Browning the beef first adds a rich deep flavor to the meat and the juices and brown bits left behind will flavor the vegetables and the sauce you will create to simmer everything in. As the meat cooks longer on the stove top, it will release more flavorful juices creating layers and layers of flavor.

    What is the Difference Between a Meat Pie and a Pot Pie?

    If you’ve ever wondered what the difference between a meat pie and pot pie is, a meat pie is a European dish that has a top and bottom crust with meat, veggies and gravy inside. A pot pie is the American version of a meat pie and can have either a top and bottom crust or just a top crust.

    Storage Tips

    Leftover beef pot pie should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.

    A beef pot pie can be frozen before or after baking. I would recommend just freezing the prepared filling and adding the puff pastry right before baking. The frozen beef pot pie filling will keep for up to 3 months.

    When you’re reading to make the dish, let the filling thaw so that you can smooth it out in a baking dish and then top with the puff pastry, brush with the egg wash and bake is written in the instructions. You may need to add 5-10 minutes to the baking time since the filling will be chilled.

    This beef pot pie is so loaded with juicy tender beef, veggies and a savory luscious gravy! The puff pastry makes the recipe so simple and is the perfect golden flaky top. Your request for more beef recipes has been granted!

    More Beef Recipes You Must Try:

    Servings: 6

    Prep Time: 20 minutes

    Cook Time: 2 hours 30 minutes

    Total Time: 2 hours 50 minutes

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    • Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.

    • Dry the meat with paper towels thoroughly then sprinkle generously with salt and pepper. Add the meat to the pot in batches, cooking to brown on each side. Remove to a plate and continue until all meat is browned.

      2- 2 1/2 Pounds Beef Roast, Salt and Pepper

    • Once the meat has been removed, add the onion, celery and carrots. Cook for 5-7 minutes until they begin to soften. Add the garlic, salt and pepper, thyme and rosemary and cook until fragrant, about 1-2 minutes.

      1 Yellow Onion, 2 Cloves Garlic, 2 Large Carrots, 2 Stalks Celery, 3/4 teaspoon Salt, 1/4 teaspoon Pepper, 1 Sprig Rosemary, 1 teaspoon Thyme Leaves

    • Stir the flour into the vegetables and cook for 30 seconds then add the meat back into the pot and stir to combine.

      1/3 Cup Flour

    • Gently pour in the beef stock, balsamic, worcestershire sauce, mustard and milk. Stir everything together and bring to a boil. Add the bay leaf. Allow to cook until slightly thickened, about 3-5 minutes.

      1 3/4 Cups Beef Broth, 2 Tablespoons Balsamic Vinegar, 1 Tablespoon Worcestershire Sauce, 1 teaspoon Dijon Mustard, 1/3 Cup Whole Milk, 1 Bay Leaf

    • Reduce the heat to low, add the lid and allow to simmer for 90 minutes or until the beef is tender and almost done.

    • Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.

    • Add the peas and stir them into the meat mixture.

      1 1/4 Cup Peas

    • Preheat the oven to 425 degrees. Spray a 9×13″ casserole dish with nonstick spray and pour in the meat mixture.

    • Unfold the sheet of puff pastry and make a few slits as vents in the top of the pie. Place the puff pastry on top of the filling. Whisk the egg wash of egg and milk together and brush gently over the puff pastry.

      1 Puff Pastry, 1 Egg, 1 Tablespoon Milk

    • Bake at 425 degrees for 30 minutes and enjoy!

    Serving: 1.5cupsCalories: 737kcalCarbohydrates: 36gProtein: 82gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 223mgSodium: 5858mgPotassium: 1303mgFiber: 4gSugar: 6gVitamin A: 4388IUVitamin C: 170mgCalcium: 1018mgIron: 10mg

    Author: Sweet Basil

    Course: 100 + BEST Easy Beef Recipes for Dinner

    Cuisine: American

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    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    A photo of a blue ceramic rectangular baking dish full of a beef pot pie topped with golden puff pastry. a serving of the pot pie has been removed and the filling has filled in the missing piece and the serving spoon is sitting in the dish.A photo of a blue ceramic rectangular baking dish full of a beef pot pie topped with golden puff pastry. a serving of the pot pie has been removed and the filling has filled in the missing piece and the serving spoon is sitting in the dish.

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  • Homemade Beef Stroganoff – Simply Scratch

    Homemade Beef Stroganoff – Simply Scratch

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    Make Homemade Beef Stroganoff from scratch without opening a can of condensed soup! This homemade version of my favorite childhood classic is absolutely delicious! Thinly sliced steak and mushrooms in a creamy decadent sauce tossed with egg noodles. This recipe will serve 6.

    Beef Stroganoff

    If there was a list of the worlds least attractive meals, beef stroganoff would be on it.

    And it’s probably at the top.

    Beef Stroganoff was one of the first recipes I remember making in my early twenties. It was super easy to prepare and it was only 5 ingredients. My old recipe consisted of ground beef, egg noodles, cream of mushroom soup, milk (or was it beef broth?) and sour cream. It was pretty much looked like grey on a plate. Gross.

    Beef StroganoffBeef Stroganoff

    Over the years, I’ve upgraded that recipe. Swapping in steak instead of ground beef and making my own creamy sauce.. I tried to keep this recipe relatively simple, just making it more from scratch, and of course, more delicious. Unfortunately, it still won’t win and pretty dish awards but it sure does taste amazing.

    ingredients for Beef Stroganoffingredients for Beef Stroganoff

    To Make This Homemade Beef Stroganoff You Will Need:

    • steak – I like to use ribeye for this recipe.
    • unbleached all-purpose flour – Aids in browning the beef and thickening the sauce.
    • kosher salt – Enhances the flavors in the recipe.
    • olive oil – Or substitute with avocado oil.
    • mushrooms (sliced) – Use white button or cremini.
    • yellow onion – Adds a sweet and subtle onion flavor to the soup.
    • garlic – Adds distinct punchy flavor.
    • dry white wine – Like chardonnay or sauvignon blanc. Use a wine you like to sip! Or simply omit.
    • butter – Adds richness and flavor and is needed to create the roux which will thicken the sauce.
    • low-sodium beef broth – The base for the creamy sauce.
    • sour cream – Adds delicious tang and creaminess.
    • Worcestershire sauce – Adds some depth and flavor. Use homemade or store-bought.
    • freshly ground black pepper – This will add some subtle bite and flavor.
    • egg noodles – I like to use extra wide egg noodles.
    • parsley – Adds a pop of color and herbaceous freshness when serving. (optional)

    thinly sliced steak in bowlthinly sliced steak in bowl

    Prep the beef:

    Start by thinly slicing 1½ pounds cold ribeye steak. Trim and discard any thick/tough fat. You want it straight out of the fridge because it will bee a lot easier to slice it thin. Once sliced add it into a mixing bowl.

    sliced steak with salt and floursliced steak with salt and flour

    Sprinkle with 1/2 teaspoon of kosher salt and 2 tablespoon of unbleached all-purpose flour.

    sliced steak tossed with salt and floursliced steak tossed with salt and flour

    Toss well to coat coat the steak and set aside.

    olive oil in panolive oil in pan

    Make The Stroganoff:

    Heat 2 tablespoons oil in a 10-inch deep sided skillet over medium-high heat.

    Work in batches cooking steakWork in batches cooking steak

    Work in batches to sear and cook the sliced steak.

    crispy browned sliced beefcrispy browned sliced beef

    Once you’ve added a single layer of steak, let cook until a dark crust forms on the underneath. About 3 to 4 minutes. Adjust the heat as needed to avoid burning and add more oil as needed.

    transfer browned beef to platetransfer browned beef to plate

    Once cooked, transfer the browned beef to a clean plate.

    bring a pot of water to boil, add a palmful of saltbring a pot of water to boil, add a palmful of salt

    Meanwhile, fill a large pot with water and bring to a boil.

    add mushrooms, onion and garlic to panadd mushrooms, onion and garlic to pan

    Sauté the veggies:

    Reduce the heat to medium-low and add in 8 ounces sliced mushrooms, 1/2 a diced yellow onion and 3 cloves minced fresh garlic with a pinch of salt.

    cook until softenedcook until softened

    Stir and cook until the mushrooms and onions are tender, which usually takes about 6 to 8 minutes.

    pour in wine and reducepour in wine and reduce

    Next, pour in 1/4 cup of a dry white wine, like chardonnay or sauvignon blanc. Simmer this until reduced by half. If you don’t like or drink wine, simply omit.

    transfer mushroom mixture to plate with beeftransfer mushroom mixture to plate with beef

    Transfer the mushroom mixture and any remaining liquids to the same plate with the steak.

    Beef StroganoffBeef Stroganoff

    Add 12 ounces egg noodles to the boiling water. Cook according to package directions (I cook for 7 minutes) and once cooked, reserve 1 cup of water (if needed to thin the sauce or for reheating the pasta to make it creamy again) before draining.

    add butter to panadd butter to pan

    With the pan still heated to medium-low, add in 2 tablespoons of butter.

    once melted, sprinkle in flouronce melted, sprinkle in flour

    While the pasta cooks, and with the pan still heated to medium-low, add in 2 tablespoons of butter.

    stir and cook 2 minutesstir and cook 2 minutes

    Stir and cook for 2 minutes.

    stir while pouring in brothstir while pouring in broth

    While stirring, pour in 14 ounces low-sodium beef broth. Increase the heat to medium and simmer until thickened slightly.

    add sour cream, Worcestershire sauce and black pepperadd sour cream, Worcestershire sauce and black pepper

    Reduce the heat to low and add in 3/4 cup of sour cream, 1 tablespoon of Worcestershire sauce and some freshly ground black pepper. Stir well to combine.

    add beef and mushrooms to sauceadd beef and mushrooms to sauce

    Next reduce the temperature to low and add in the steak and mushrooms.

    stir to combinestir to combine

    Stir to combine and slowly heat through. Don’t bring to a boil or the sauce could separate. Taste and season with more salt and pepper if desired.

    Add cooked noodles and toss to combineAdd cooked noodles and toss to combine

    Lastly add in the cooked egg noodles, gently toss to combine and serve!

    Beef Stroganoff in skilletBeef Stroganoff in skillet

    What To Serve With Beef Stroganoff:

    Beef StroganoffBeef Stroganoff

    How To Reheat Beef Stroganoff:

    While preparing, reserve 1 cup of more of pasta water. Add a serving of the beef stroganoff to a bowl and drizzle with a little of the pasta water. Reheat at 80% power in 45 second increments until heated through.

    Beef StroganoffBeef Stroganoff

    Enjoy! And if you give this Homemade Beef Stroganoff recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Beef StroganoffBeef Stroganoff

    Yield: 6 servings

    Beef Stroganoff

    Make Homemade Beef Stroganoff from scratch without opening a can of condensed soup! This homemade version of my favorite childhood classic is absolutely delicious! Thinly sliced steak and mushrooms in a creamy decadent sauce tossed with egg noodles.

    Prep Time: 35 minutes

    Cook Time: 25 minutes

    Total Time: 1 hour

    • 1½ pounds ribeye steak, thinly sliced
    • 4 tablespoons unbleached all-purpose flour, divided
    • kosher salt, to taste
    • olive oil
    • 8 ounces sliced mushrooms, white button or cremini
    • 1/2 medium yellow onion, diced
    • 3 cloves garlic, minced
    • 1/4 cup dry white wine, like chardonnay or sauvignon blanc, or simply omit
    • 2 tablespoons butter
    • 14 ounces low-sodium beef broth
    • 3/4 cup sour cream
    • 1 tablespoon worcestershire sauce
    • freshly ground black pepper, to taste
    • 12 ounces egg noodles
    • 1 tablespoon chopped fresh parsley, for garnish

    • Start by thinly slicing 1½ pounds cold ribeye steak. Trim and discard any thick/tough fat. You want it straight out of the fridge because it will bee a lot easier to slice thin. Once sliced add it into a mixing bowl with 2 tablespoons flour and 1/2 teaspoon kosher salt. Toss to coat.

    • Heat 2 tablespoons oil in a 10-inch deep sided skillet over medium-high heat. Once hot, work in batches adding some of the sliced steak in an even layer and cooking 3 to 4 minutes before turning and cooking for another 2 to 4 mintues. Add more oil if needed and adjust the heat (as needed) to avoid burning.

    • Transfer the browned beef to a clean plate and repeat with the remaining.

    • Bring a large pot of salted water to boil.

    • Reduce the heat to medium-low and add in 8 ounces sliced mushrooms, 1/2 a diced yellow onion and 3 cloves minced fresh garlic with a pinch of salt. Stir and cook until the mushrooms and onions are tender, which usually takes about 6 to 8 minutes.

    • Once tender, pour in the dry white wine. Simmer this until reduced by half. Transfer the mushroom and onion mixture and any liquids to the same plate with the steak.

    • Add 12 ounces egg noodles to the boiling water. Cook according to package directions (I cook for 7 minutes) and once cooked, reserve 1 cup of water (only used if needed to thin the sauce or for reheating the pasta to make it creamy again) before draining.

    • While the pasta cooks, and with the pan still heated to medium-low, add in 2 tablespoons of butter. Sprinkle in the remaining 2 tablespoons of flour. Stir and cook for 2 minutes. While stirring, pour in the beef broth. Increase the heat to medium and simmer until slightly thickened.

    • Reduce the heat to low and add in the sour cream, Worcestershire and some freshly ground black pepper. Stir well to combine.

    • Lastly add in the steak and mushrooms. Stir to combine. Taste and season with more salt and pepper as desired.

    • Add in the cooked egg noodles. Gently stir to combine and gradually heat through. Avoid bringing to a boil to keep the sauce from separating.

    Serving: 1g, Calories: 601kcal, Carbohydrates: 47g, Protein: 33g, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 142mg, Sodium: 536mg, Potassium: 612mg, Fiber: 2g, Sugar: 3g, Vitamin A: 350IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 4mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: Russian

    This post may contain affiliate links.

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  • Cheesy Ground Beef and Potato Casserole [+Video] – Oh Sweet Basil

    Cheesy Ground Beef and Potato Casserole [+Video] – Oh Sweet Basil

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    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!

    a photo of a rectangular baking dish full of hamburger potato casserole topped with melted cheese

    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)

    From Scratch Version

    • Sauce: Butter, Onion, Garlic, Mushrooms, Flour, Cream, Chicken Broth, Pepper, Salt, and Milk
    • 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!

    a photo of a square baking dish full cooked cubed potatoes, ground beef and sliced carrots in a creamy sauce.

    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

    1. Prep: preheat the oven and spray the baking dish
    2. Cook: brown the beef with the onions in a large skillet and drain any excess grease
    3. Combine: stir all the ingredients (except cheese) together and pour into the prepared baking dish
    4. Bake: cover the baking dish with foil and bake, add cheese at the end and bake until melted

    From Scratch Version

    1. Sauté: melt the butter in a skillet on the stove top and add the onions, garlic and mushrooms and cook until tender
    2. 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
    3. Cook: in a separate pan, brown the beef and onions and drain any excess grease
    4. Prep: preheat the oven and spray a square baking dish
    5. Combine: add all the ingredients (minus the cheese) into the casserole dish and stir to combine
    6. 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.

    a photo of a white square baking dish filled with cheesy ground beef and potato casserole topped with melted cheese

    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!

    a photo of a square casserole dish full of cheesy ground beef and potatoes casserole

    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.

    a photo of a plate of cheesy ground beef and potato casserole with two forks sitting next to it.a photo of a plate of cheesy ground beef and potato casserole with two forks sitting next to it.

    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: 8 servings

    Prep Time: 5 minutes

    Cook Time: 1 hour 30 minutes

    Total Time: 1 hour 35 minutes

    Description

    Casseroles are such a great dinner option! This cheesy ground beef and potato casserole is creamy, comforting and perfect for a busy day.

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    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.

      Cheddar or Colby Jack Cheese

    May be reheated in the oven or microwave.

    Serving: 0.5cupCalories: 370kcalCarbohydrates: 12gProtein: 17gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 92mgSodium: 291mgPotassium: 696mgFiber: 2gSugar: 4gVitamin A: 8394IUVitamin C: 4mgCalcium: 100mgIron: 2mg

    Author: Sweet Basil

    Course: 100 + BEST Easy Beef Recipes for Dinner

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  • Homemade Chicken Pot Pie Recipe – Oh Sweet Basil

    Homemade Chicken Pot Pie Recipe – Oh Sweet Basil

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    This Homemade Chicken Pot Pie Recipe is made completely from scratch! It has a buttery, flaky crust and the most luscious chicken and vegetable filling!

    Between our famous Chili recipe and this chicken pot pie recipe I’M CONVINCED that as much as we are always looking for the newest thing we actually crave the comfort of the past.

    Chicken Pot Pie (From Scratch!)

    I remember my mom bringing home a frozen pot pie from the store on the nights that she was just too crazy busy to make it from scratch. Back then that was the norm, you know? Convenience items weren’t thought twice about because they were there to help moms get dinner on the table.

    Since that time, I’d forgotten about pot pie until years and years ago we had a homemade one from a friend and it was comfort food perfection! We’ve had our chicken pot pie soup on the blog for a long time, but we’ve needed a classic chicken pot pie. Sadly it’s taken me until now to develop the perfect pie crust and chicken pot pie filling, but here it is!

    I mean, the crust had to be buttery and flaky but still hold up to the filling and my gosh, that filling needed to be perfect! None of this watery mumbo jumbo. And no, it should not taste like chicken gravy either. It should be a perfect sauce with well seasoned big pieces of chicken in it. Rotisserie chicken is a must to achieve that. Not only is it easier, but the flavor and texture are meant to be!

    Gather all your loved ones near and dive in to this homemade pot pie! The crust is flaky and perfectly encases the rich and creamy chicken and vegetable filling. It is comfort in every single bite!

    A view of half of a chicken pot pie baked to a golden brown with a few sprigs of fresh thyme on top.

    What’s Needed for Homemade Chicken Pot Pie?

    This easy chicken pot pie recipe has two main parts: the homemade pot pie crust and the veggie-packed filling. Here’s what you’ll need to make this chicken pot pie from scratch:

    For the Crust

    • All-purpose flour
    • Butter
    • Granulated sugar
    • Salt
    • Water

    For the Filling

    • Rotisserie chicken
    • Carrots, peas, and corn
    • Yellow onion
    • Celery
    • Garlic
    • Nutmeg
    • Fresh thyme
    • Chicken broth
    • Milk
    • Egg
    • Water

    The measurements for all the ingredients can be found in the recipe at the end of this post. This is meant to just be an overview of the ingredients you’ll need.

    A slice of chicken pot pie on a dinner plate with a fork resting on the plate. In the background there is a chicken pot pie in the pie dish.A slice of chicken pot pie on a dinner plate with a fork resting on the plate. In the background there is a chicken pot pie in the pie dish.

    How to Make Chicken Pot Pie

    Step 1: Make the Chicken Pot Pie Crust

    A pot pie requires a special chicken pot pie crust! It has to be buttery and sturdy, but still flaky. I have finally figured it out! Follow the instructions for making my absolute favorite pie crust recipe for a double crust chicken pot pie.

    Once you’ve made the pie crust, preheat your oven to 425 degrees Fahrenheit, and split your dough into two equal parts. Roll out half and place it into your pie pan, then wrap your pie plate and the other half of the dough in plastic wrap and place them in the refrigerator while you prep the filling.

    Step 2: Prep the Chicken Pot Pie Filling

    The vegetables will be cooked in two steps. First, take care of the carrots, corn and peas. Heat until tender. Drain them and combine them with the chicken in a bowl.

    The next step in cooking vegetables will be to sauté the onions, garlic and celery. Melt the butter in a dutch oven pot and cook the onions, garlic and celery until they are translucent (about 3 minutes). This will become the base for the sauce.

    Add the flour, seasonings and herbs to the sauteed veggies and butter and stir continuously for 30 seconds. Slowly pour in the broth and milk stirring constantly until the mixture thickens. Add the sauce to the chicken, corn, carrots and peas and mix everything together.

    A close-up of a slice of chicken pot pie filled with chicken, carrots and peas.A close-up of a slice of chicken pot pie filled with chicken, carrots and peas.

    Step 3: Assemble the Homemade Chicken Pot Pie

    Pour the filling into the bottom pie crust. Roll out the top pie crust and place it on the pie. Pinch the edges closed to seal the crust and use a sharp knife to cut small slits in the top. These will allow the pie to vent and cook properly. Whisk together the egg and water and brush the top of the pie. If you want the best chicken pot pie, it has to have that beautiful golden crust. The egg wash on top helps create that.

    Step 4: Bake Pot Pie

    Place the pie in the preheated oven and bake for 30 minutes or until the top is perfectly golden. Pull the pie out of the oven and allow it to cool for a few minutes before slicing and serving.

    An overhead view of a whole chicken pot pie that has been baked to a perfect golden brown. It is resting on a blue and white striped kitchen towel with a knife laying beside it.An overhead view of a whole chicken pot pie that has been baked to a perfect golden brown. It is resting on a blue and white striped kitchen towel with a knife laying beside it.

    Watch How this Chicken Pot Pie is Made…

    How to Make Sure the Bottom Pie Crust is Cooked

    I didn’t do anything fancy to make sure the bottom crust was cooked, but here are a few tips that might help you out if you are worried about it.

    • Place your pie on a lower baking rack. Having the pie closer to the heat source will concentrate the heat at the bottom of the pie. The bottom crust is important, and you don’t want it to be soggy.
    • Place your pie on a hot cookie sheet. While you are assembling your pie, put a cookie sheet in the oven and preheat it. Then you are ready to bake, set your pie on the preheated cookie sheet. This helps make the dough impermeable to the pie filling.
    • Put your filling into your pie nice and hot. If the filling is hot, it will actually start cooking the crust immediately before it even goes into the oven and reduce the sogginess.

    How to Get a Shiny Golden Pie Crust

    Getting that perfectly golden shiny top crust all depends on your glaze. Some people use milk, others use an egg wash. We go with the egg wash in this easy chicken pot pie recipe. The sugars and proteins caramelize before the crust bakes completely so it adds that extra beautiful color.

    A top view of a perfectly, golden brown chicken pot pie with a few sprigs of fresh thyme on top.
    Can I Use Other Veggies in This Chicken Pot Pie?

    The vegetables that go into a chicken pot pie are totally up to you. We’ve gone with the standard carrots, corn and peas in this recipe but here are some others that would be delicious to add:
    – broccoli
    – cauliflower
    – green beans
    – asparagus
    – mushrooms
    Just go with what your family loves!

    Can Chicken Pot Pie Be Frozen Before Baking?

    Chicken pot pie can be prepared and frozen before or after baking. Freezing unbaked chicken pot pies is more desirable because the crust will bake up crisp and flaky, whereas a baked pie that has been frozen may result in a soggy crust.

    How Long Can An Unbaked Chicken Pot Pie Keep In The Freezer?

    A frozen chicken pot pie will keep for about 1 month.

    How Do You Bake A Frozen Chicken Pot Pie?

    You should bake the pie without thawing first. Brush the top with an egg wash or cream and bake at 375 degrees until browned and bubbly, about 45 minutes.

    How Long Will Chicken Pot Pie Last?

    Freshly baked chicken pot pie will keep for 3-5 days in the refrigerator.

    A chicken pot pie, baked to a perfect golden brown with a sprig of fresh thyme on top. The pie dish is sitting on a blue and white striped kitchen towel.A chicken pot pie, baked to a perfect golden brown with a sprig of fresh thyme on top. The pie dish is sitting on a blue and white striped kitchen towel.

    Tips for the BEST Chicken Pot Pie

    • If desired, you can prep the crust the night before you plan on assembling the pot pie. Just pull it out of the fridge about 20 minutes before you want to roll it out so it’s easier to shape.
    • You can also prep the chicken pot pie filling the night before and gently reheat it before assembling the pot pie the next day. Easy peasy!
    • We LOVE the homemade pot pie crust, but I understand if you just don’t have the time to make it from scratch. If that’s the case, pick up a package of your favorite store-bought pie crust.
    • If the top crust starts to get a little too brown, gently lay a piece of aluminum foil on top of it and that will slow the browning.
    A close-up of the top of a golden brown chicken pot pie with a sprig of fresh thyme on top.A close-up of the top of a golden brown chicken pot pie with a sprig of fresh thyme on top.

    Chicken pot pies are a great solution to using up leftovers especially that leftover turkey from the holidays. You’re going to love this easy chicken pot pie recipe!

    More Comfort Food Recipes You Must Try:

    Servings: 8

    Prep Time: 20 minutes

    Cook Time: 50 minutes

    Chill Time: 1 hour

    Total Time: 2 hours 10 minutes

    Description

    This Homemade Chicken Pot Pie is made completely from scratch! It has a buttery, flaky crust and the most luscious chicken and vegetable filling!

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    For the Crust:

    • Place the flour, sugar and salt into a bowl and mix well. 

      2 1/2 Cup All-Purpose Flour, 1 Teaspoon Granulated Sugar, 1 Teaspoon Salt

    • Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.

      1 Cup Unsalted Butter

    • Add the water, just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.

      8-12 Tablespoon Ice Water

    • Smash the dough together and separate into two balls.

    • Wrap in plastic wrap and rest in the fridge for 1 hour. Allow to sit out for a few minutes and then roll out dough. 

    • Preheat the oven to 425 degrees F.

    • Roll out half of the dough into the pie plate. Set pie plate and remaining dough in plastic wrap in the fridge.

    For the Filling:

    • Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.

      1 Cup Carrots, 1 Cup Frozen Corn, 1 Cup Frozen Peas

    • Stir together the chicken and veggies in a bowl. Set aside.

      1 Rotisserie Chicken

    • In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.

      1/3 Cup Unsalted Butter, 1/2 Yellow Onion, 1 Stick Celery, 2 Cloves Garlic

    • Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.

      1/3 Cup All-Purpose Flour, 3/4 Teaspoon Salt, 1/4 Teaspoon Black Pepper, 1 Pinch Nutmeg, 1 Teaspoon Fresh Thyme

    • Slowly add the broth and milk, stirring frequently until thick. Remove from heat.

      1 3/4 Cup Chicken Broth, 2/3 Cup Whole Milk

    • Stir in the chicken and veggies and pour into a pie dish.

    • Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.

    • Whisk together the egg and the water and brush it all over the top crust.

      1 Egg, 1 Teaspoon Water

    • Bake for 30 minutes at 425 degrees F, or until golden brown.

    • Allow to cool slightly and serve!

    • One rotisserie chicken yields about 3 cups of cooked chicken
    • Chicken pot pie will keep for up to 5 days in the refrigerator.

    Serving: 1gCalories: 343kcalCarbohydrates: 8gProtein: 35gFat: 19gSaturated Fat: 8gCholesterol: 158mgSodium: 922mgPotassium: 502mgFiber: 1gSugar: 2gVitamin A: 3055IUVitamin C: 6mgCalcium: 60mgIron: 1mg

    Author: Sweet Basil

    Course: Mom’s Best 100 Easy Chicken Recipes

    Cuisine: American

    A whole chicken pot pie with one piece cut showing the creamy sauce and carrots and peas and chicken in the filling.A whole chicken pot pie with one piece cut showing the creamy sauce and carrots and peas and chicken in the filling.

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  • Browned Butter Pork and Butternut Squash Lasagna – Oh Sweet Basil

    Browned Butter Pork and Butternut Squash Lasagna – Oh Sweet Basil

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    This isn’t your traditional lasagna, but oh good heavens, the flavors of pork, butternut squash, browned butter, sage, and cheese is pure comfort! Browned butter pork and butternut squash lasagna is about to be your new favorite lasagna recipe!

    You won’t find tomatoes, ricotta cheese or tomato sauce in this lasagna, but it is bringing all the feelings of warm winter comfort food to our family! The flavors are the most amazing combination! I mean it’s got pork, one of my all time favorite meats, browned butter-pure heaven, carbs-who doesn’t love carbs, and melty, gooey, delicious cheese. BOO-YAH!

    I love comfort food more than anything else. Sure smoked pulled pork is stinking delicious, and Hawaiian Pulled Pork is absolutely mouth watering, but make me choose between one of those recipes and a comfort food like Browned Butter Butternut and Pork Lasagna and hands down the lasagna wins.

    Creating Butternut Squash Lasagna

    As soon as I got the email from the National Pork Board to create a few recipes for them I knew I’d say yes to working with them, but then they wanted comfort recipes?! Heck yeah I’m on board with that. And this lasagna was born. And we loved it. And now you will too.

    I was looking through the recipe section on the Pork Be Inspired site and man, everything looks so juicy and delicious! I’ve found many a wonderful recipe there, but I was actually trying to make sure that there wasn’t a recipe like this one, which there isn’t. Butternut squash actually smells comforting. It’s so warm, nutty, and creamy. I just knew that a combination of my favorite fall/winter flavor with pork was totally the way to go. Oh, and there’s a secret in the puree, Ginger Snap cookies. Trust me, it’s exactly what the puree needs.

    Ingredients for Butternut Squash Lasagna

    I’m going to divide this recipe into 3 different parts – the butternut squash, the browned butter sauce (béchamel sauce) and the lasagna layers.

    For the Squash

    • Butternut Squash: peeled and chopped, ready for roasting
    • Olive Oil: helps roast and caramelize the squash
    • Salt & Black Pepper: adds flavor
    • Sage: you’ll want fresh sage and we will use it to add flavor to the butternut squash puree
    • Ginger Snap Cookies: an unexcepted ingredient but the flavor it adds it crucial

    For the Browned Butter Sauce

    • Butter: browned for added flavor and creates the base for the béchamel
    • Garlic: adds flavor and can be increased or decreased to your liking
    • Flour: combined with the butter is creates the creamy base for the béchamel
    • Low Fat Milk: helps thin out the sauce
    • Half and Half: adds creaminess and richness
    • Nutmeg: adds flavor and warmth
    • Salt and Black Pepper: adds flavor

    For the Lasagna

    • Ground Pork: we like to cook it and leave it in larger bite size chunks rather than breaking it up to crumbles
    • No Boil Lasagna Noodles: can totally be swapped for uncooked noodles but I love the ease of the no boil noodles
    • Cheese: gruyere, mozzarella and parmesan
    • Fresh Parsley: for an extra pop of freshness on the top

    The measurements for all the ingredients can be found in the recipe card at the end of this post. This is just meant to be an overview of the ingredients you’ll need.

    a photo of a serving of pork and butternut squash lasagna on a plate topped with melted cheese and crispy sage leaves.

    How to Make Butternut Squash Pork Lasagna

    I’m going to walk you through each step of this lasagna so you can see how easy it is! We will start by roasting the butternut squash, then cooking the pork, followed by making the browned butter sauce and finally assembling all the layers…

    For the Squash

    1. Preheat the oven, peel and cube the squash, then place it on a rimmed baking sheet. Drizzle the squash with a little olive oil and salt and pepper and toss to coat.
    2. Roast until tender and allow to cool.
    3. Place the roasted squash, sage and ginger snaps into a blender and pulse until smooth.

    For the Pork

    1. Brown the pork in a skillet over medium high heat. Break it up slightly so that bite size chunks remain. Allow it to cook through then remove from the pan to a plate lined with paper towels to drain.

    For the Sauce

    1. Brown the butter in a sauce pan over medium heat. Once it starts to turn amber in color, add the garlic.
    2. Cook for a few seconds and then add the flour whisking quickly. Cook until nutty and golden.
    3. Add all the liquids and nutmeg and whisk until smooth.
    4. Bring to a boil and then reduce the heat to a simmer and cook until thickened.
    5. Salt and pepper to taste.

    To Assemble

    1. Preheat the oven.
    2. Start with the butternut squash puree and spread a thin layer in the bottom of an 8×8 baking dish.
    3. Then do a layer of lasagna noodles.
    4. Spread a thin layer of béchamel sauce on the pasta, followed by a layer of sausage.
    5. Top the sausage with a layer of gruyere and mozzarella cheese.
    6. Add a layer of pasta and then a layer of butternut squash puree, then sausage, then cheese.
    7. Repeat these layers until everything is gone making sure the top layer is cheese. Then sprinkle the parmesan cheese all over the top and sprinkle with fresh chopped parsley.
    8. Place the baking dish in the oven and bake until golden and bubbly.
    9. Let it sit for a few minutes before slicing and serving. Enjoy!

    All of these instructions are listed in full detail in the recipe card at the end of this post.

    a photo of a serving of pork and butternut squash lasagna sitting on a plate topped with melty cheesea photo of a serving of pork and butternut squash lasagna sitting on a plate topped with melty cheese

    What is Browned Butter?

    Brown butter is a simple one-ingredient sauce that can transform all kinds of recipes.

    It is made by melting butter in a sauce pan until it boils.

    Then reduce the heat and stir occasionally until the butter is brown and has a nutty aroma.

    What Can You Substitute for Butternut Squash?

    You can use any winter squash, including buttercup, hubbard, sugar pumpkin, and acorn as a substitute for butternut squash.

    How to Cut Butternut Squash

    Cutting the butternut is probably the hardest part of this recipe. They are such a hard squash that they can be tricky to peel and cut sometimes. Be sure you have a sharp knife and a good vegetable peeler.

    Cut off both ends of the squash, and then slice the squash in half. I like to cut off the bulb end of squash and then cut both sections in half. Remove the seeds from the bulb end with a spoon and scrap the inside clean. Then peel the skin off all the pieces of the squash. Butternut squash has thick skin. I like place the pieces flesh side down and then remove the skin with a sharp vegetable peeler. Then cube the squash into bite size pieces.

    a photo of a large serving of butternut squash lasagna on a serving dish topped with melted cheese and fresh parsley and sage.a photo of a large serving of butternut squash lasagna on a serving dish topped with melted cheese and fresh parsley and sage.

    Tricks for Cooking Lasagna Noodles

    My trick is that I don’t…haha! I use the no boil pasta to keep things easy. If you want to boil your own lasagna noodles, be sure to use a very large pot so the noodles aren’t overcrowded. Fill the pot about 2/3 full of water and bring the water to a boil. Add salt and olive oil to the water. Once the water is boiling, slide the noodles in. Cook them per the instructions on the box and pull the noodles out of the water 2 to 3 minutes early. They will finish cooking when the lasagna bakes.

    Is Butternut Squash High in Protein?

    According to the USDA, one cup of cooked butternut squash is about 80 calories and 1.8 grams of protein. So it is not super high in protein, but it is high in fiber and is a great source of vitamins A and C.

    What to Eat with Butternut Squash Lasagna

    In my opinion, lasagna should always be served with fresh baked garlic bread! I know, hello carbs! But garlic bread with lasagna is just so dang good! I also like to serve a lighter side with it like a green salad or some sauteed green beans.

    a photo of a large serving of butternut squash lasagna topped with melted cheese and fresh parsley and sage.a photo of a large serving of butternut squash lasagna topped with melted cheese and fresh parsley and sage.

    Storage Tips

    This lasagna recipe is a great make ahead recipe. You could full assemble the whole lasagna up to a day ahead of time and then bake before serving.

    Leftover lasagna should be stored in the refrigerator in an airtight container. It can be reheated in the oven or in the microwave.

    This dish also freeze very well. It can be frozen before or after baking. Be sure to place it in an airtight container and wrap it securely in plastic wrap and then foil. It will keep in the freezer for up to 3 months. You can thaw it in the refrigerator overnight or bake it from frozen. You’ll just have to add some baking time if you bake from frozen.

    Lasagna recipes always bring comfort, and this browned butter pork and butternut squash lasagna is our new favorite comfort food recipe!

    More Cozy Dinner Ideas

    Servings: 6

    Prep Time: 35 minutes

    Cook Time: 40 minutes

    Total Time: 1 hour 15 minutes

    Description

    It’s got pork, one of my all time favorite meats, browned butter-pure heaven, carbs-who doesn’t love carbs, and melty, gooey, delicious cheese.

    Prevent your screen from going dark

    For the Squash

    • Heat the oven to 425, and place the squash on a large pan and drizzle with a little olive oil and salt and pepper.

      1 1/2 Lbs Butternut Squash, Olive Oil, Salt & Pepper

    • Roast for 25 minutes or until tender.

    • Remove from the oven and allow to cool.

    • Place the squash, sage and ginger snaps in the blender and pulse until smooth.

      2 Leaves of Sage, 2 Ginger Snap Cookies

    • Set aside.

    For the Pork

    • Heat a skillet over medium high heat and add the ground pork.

      1 pound Ground Pork

    • Turn down to medium and allow the pork to cook through, breaking it up into small meatball portions. This allows a little more pork flavor in the dish instead of small crumbles of meat throughout.

    • Cook about 6-8 minutes or until cooked through and remove from the pan to drain.

    For the Sauce

    • Meanwhile, heat a sauce pan over medium heat and add the butter.

      1/4 Cup Butter

    • Cook until the butter begins to foam and turn nutty brown in color, whisking occasionally, and then as soon as it’s amber in color, throw in the garlic.

      3 Cloves Garlic

    • Cook for a few seconds and then add the flour and quickly whisk.

      1/4 Cup Flour

    • Continue to cook until nutty in flavor and golden.

    • Pour in the liquids and nutmeg and continue to whisk until smooth.

      2 Cups Low Fat Milk, 1 1/2 Cups Half and Half, 1/4 Teaspoon Nutmeg

    • Bring to a boil and turn down to a simmer, continue to cook until thickened.

    • Salt and pepper to taste and set aside.

      Salt and Pepper to taste

    To Assemble

    • Heat the oven to 400 degrees.

    • Spread about ¼ cup pf the butternut squash puree on the bottom of an 8×8” pan.

    • Lay down strips of lasagna noodles.

      1 package No Boil Lasagna Noodles

    • Add a scoop, about 1/3 – 1/2 cup, of white sauce and lightly spread over the noodles.

    • Dot with pork and sprinkle with ¼ cup of gruyere and mozzarella cheese.

      2 Cups Gruyere Cheese, 2 1/2 Cups Mozzarella Cheese

    • Add a layer of noodles then add 1/3 Cup butternut squash puree and spread over the sauce. Dot with pork, then top with the cheeses.

    • Continue with layers until you reach the top and then add all remaining cheeses, ending with the parmesan cheese. Sprinkle the parsley over the top.

      1/4-1/3 Cups Parmesan Cheese, Fresh Parsley

    • Bake the lasagna for 35-40 minutes or until golden and bubbly.

    • Enjoy!

    You can buy pre peeled and chopped butternut squash in most produce sections of your local store.
    May be frozen for several months.

    Serving: 1cupCalories: 950kcalCarbohydrates: 59gProtein: 49gFat: 58gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 207mgSodium: 862mgPotassium: 1015mgFiber: 4gSugar: 11gVitamin A: 13429IUVitamin C: 25mgCalcium: 963mgIron: 2mg

    Author: Sweet Basil

    Course: Over 500 Family Dinner Recipes Ideas

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  • Cornmeal Mush – Oh Sweet Basil

    Cornmeal Mush – Oh Sweet Basil

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    This might make me a grandma, but I am obsessed with cornmeal mush! There is just something so comforting and simple about it. It is creamy, fulfilling and and warms me up from the inside out.

    I’m writing this post 5 days before Christmas so I’m in a Christmas frame of mind. I think I might even make this for Christmas breakfast this year! So whether you’re a kid from 1 to 92, this breakfast recipe is for you! It might make you feel like you are 92, but you’ll also melt for it’s warm and simple goodness. And some things are worth melting for! Thanks, Olaf, for that one!

    Don’t just limit yourself to breakfast either! This recipe makes a great lunch or quick and simple dinner!

    What is Cornmeal Mush?

    Picture the porridge from Goldilocks and the three bears, and that is cornmeal mush! At least that’s what I always picture. Cornmeal mush is a Southern meal that combines cornmeal with water or milk. It simmers together on the stove until it is creamy and delicious. If you are familiar with Cream of Wheat, it is similar to that in consistency, but it uses corn instead of wheat. 

    Ingredients for Cornmeal Mush

    You only need 3 ingredients for this home cooked comfort, and it’s great for breakfast, lunch or dinner. Here is all you need:

    • Milk – you can use any type of milk (whole, 2%, 1%, fat free) or you can even use water if you prefer, but milk is my favorite
    • Cornmeal – 
    • Salt – adds flavor
    • Toppings – feel free to make this dish your own with the toppings, see suggestions below.

    The measurements for each ingredients can be found in the recipe card below. The recipe can also be saved or printed there.

    a photo of a large bowl full of cornmeal mush that has been swirled with cream. there is a spoon in the bowl.

    How to Make Cornmeal Mush

    It’s a very simple process that begins bringing some of the milk to a boil. Be careful to not let it burn. In a separate bowl, you combine more milk with the cornmeal and salt until it is smooth. Then you pour the milk and cornmeal mixture into the boiling milk whisking constantly. Turn the heat down to the low and stir everything together until the mush thickens.

    Toppings for Cornmeal Mush

    Serve the cornmeal mush with a drizzle of cream, honey, or maple syrup. You could add berries or chopped nuts or bananas. You can really add whatever toppings you love.

    Is Cornmeal Mush the Same as Grits?

    Grits is a type of cornmeal mush but the grind on the cornmeal is a little more coarse. Grits are often served savory with cheese and salt and pepper. Although grits can be served sweet on occasion. 

    a photo of a bowl of creamy cornmeal mush that has been stirred with a drizzle of cream and honey on top.a photo of a bowl of creamy cornmeal mush that has been stirred with a drizzle of cream and honey on top.

    Is Cornmeal Mush Gluten Free?

    Cornmeal on its own is gluten free so as long as everything add to it or on top of it is gluten free, then you are good to go! This recipe is gluten free.

    Storing, Reheating and Freezing Cornmeal

    Cornmeal mush will keep in the refrigerator for quite some time. I’ve stretched it for more than a week and it has still be perfect! Store it in an airtight container.

    I just reheat individual servings in the microwave. If you have a lot of leftovers and are feeding a crowd, warm it up on the stove over medium heat until warmed through. You might need to add a little extra milk to keep it from drying out.

    I wouldn’t recommend freezing it. With the dairy in it, I don’t think it would thaw well, and cornmeal tends to release a little bit of water over time causing separation.

    a photo of a bowl of creamy cornmeal mush with a silver spoon sticking into it and it has been drizzled with cream and honey on top.a photo of a bowl of creamy cornmeal mush with a silver spoon sticking into it and it has been drizzled with cream and honey on top.

    Move over Goldilocks, this porridge is all mine! Cornmeal mush is creamy, comforting and just about the easiest breakfast recipe you could ever make! And don’t you just need a warm breakfast every now and then?! This is my favorite!

    How to Make Cornmeal Mush Video

    More Warm and Comforting Breakfast Recipes

    Servings: 4

    Prep Time: 5 minutes

    Cook Time: 15 minutes

    Total Time: 20 minutes

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    • Heat 3 cups of milk until boiling.

    • Meanwhile, mix the 1 cup remaining milk with the cornmeal and salt in a bowl until smooth. While stirring the milk, gently pour the cornmeal mixture into the boiling milk.

    • Turn to low and stir until cooked to desired thickness.

    • Serve with a little cream, honey, maple syrup or whatever you love!

    Calories: 299kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 385mgPotassium: 494mgFiber: 4gSugar: 12gVitamin A: 395IUCalcium: 303mgIron: 1mg

    Author: Sweet Basil

    Course: Over 200 Favorite Easy Breakfast Recipes

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