Place 2 cups granulated sugar, 1 (15-ounce) can pumpkin purée, 1/2 cup vegetable or canola oil, and 3 large eggs in a large bowl and whisk until smooth and combined. Add 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt, and whisk to combine. Add 2 1/4 cups all-purpose flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with 1/4 cup roasted pumpkin seeds, then gently press them into the batter to ensure they stick.
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
This Dubai Chocolate-inspired mousse is for a luxurious, texture-packed twist on classic chocolate mousse. It layers silky, rich chocolate with a crunchy kataifi-pistachio mixture for a deeply satisfying contrast of flavors and textures. The kataifi mixture alone — buttery, crunchy, and salty-sweet— is reason enough to give it a go.
The easy chocolate mousse is foolproof; it leans on chocolate chips (or chopped chocolate) and whipped cream for a silky, stable base. It’s an elegant make-ahead dessert for dinner parties, or a cozy treat to savor alone. Want to mix things up? Try swapping in fudgy halva for the pistachio cream, or topping with rose petals and toasted sesame seeds for a showier finish.
Key Ingredients in Dubai Chocolate Mousse
How to Make Dubai Chocolate Mousse
For more assertive chocolate flavor, use bittersweet chocolate instead.
Tips from Our Recipe Tester
My entire family liked this recipe. It was our first experience tasting Dubai chocolate, and this composed dessert version of the viral social media sensation did not disappoint. The kataifi mixture added a crispy, buttery, nutty foil to the rich and creamy chocolate mousse. The mousse itself had a rich, deeply chocolaty flavor. After chilling for 1 hour, the mousse was light and creamy and just set, and the kataifi mixture was very crispy-crunchy. After chilling overnight, the mousse had turned noticeably firmer, and the kataifi mixture was still crunchy. —Sandra, September 2025
After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.
The sharp, full-bodied combination of aged American whiskey, sweet vermouth, and bitters was likely first minted sometime in the latter half of the 1800s, most likely at the Manhattan Club in New York. Its exact origins are unknown, but clearly the bartender who created the Manhattan was on to something, because this drink has truly stood the test of time.
I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.
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This lasagna soup recipe has everything you love about classic lasagna with savory meat, tender pasta, rich tomato sauce, andplenty of melty cheese all in one cozy bowl.
A few years ago my husband and I had the chance to go to New York and film two episodes of Paula’s Party. It was such a fun experience. We even got to meet Carson Kressley, Cheri Oteri, Jason Priestly and a bunch of others. One of the dishes Paula made was Tastes Like Lasagna Soup and it smelled amazing. We were so disappointed we didn’t get to taste it, so when we got home we created our own version. It quickly became a favorite.
There’s just something about lasagna soup that feels like home. It’s saucy, cheesy, cozy, and truly the best kind of comfort food.
Ingredients for Lasagna Soup
This soup recipe is a cross between a creamy soup and broth soup due to the addition of a little ricotta. It’s hearty, beefy, and delicious. In other words, perfection. Here is what you will need:
Olive Oil: For sautéing veggies
Minced Vegetables: Diced onion (red), garlic, and bell peppers
Fresh Herbs: Oregano, parsley, and basil
Ground Beef: 80/20 for rich flavor
Beef Broth: Forms the soup base
Ricotta Cheese: Adds creaminess
Fire Roasted Diced Tomatoes: Smoky flavor with a hint of heat
Marinara Sauce: Rao’s recommended (stock up at Costco sales!)
Parmesan Rind: Simmer for flavor, remove before serving
Lasagna Noodles: Use broken pieces or break up fresh ones
Scroll to the end of the post to the recipe card to see all the measurements and details.
How to Make Lasagna Soup
This recipe comes together so quickly, and the steps are super easy. Here are the basic steps:
Sauté: Cook the vegetables until tender, then stir in the herbs and seasonings.
Brown: Add the beef, cook until browned, and drain any excess grease.
Simmer:Stir in all remaining ingredients (except pasta and cheese) and let simmer for at least 30 minutes, or up to all day for deeper flavor.
Add: Drop in the pasta and cook until tender.
Finish: Top with cheese and broil until hot, melted, and golden.
The full list of instructions can be found in the recipe card at the end of the post.
Notes for A Better Lasagna Soup
Carrian’s Tips:
Noodles & leftovers: Lasagna noodles soak up broth the longer they sit, so I always wait until the last 15 minutes to add them. If you’re planning to freeze the soup or make a big batch for later, keep the noodles separate and add them fresh when reheating for best texture.
All-day simmer: This soup is perfect for making in the morning and letting it bubble away on low heat. By dinnertime, the flavors are deep and rich, and your whole house will smell like an Italian kitchen.
Herb swaps: Fresh herbs are amazing, but not required. I love using Gourmet Garden tubes for convenience, or you can substitute dried herbs—just remember to use half the amount since dried are more concentrated.
Parmesan rind magic: Never throw away parmesan cheese rinds! Adding one to your soup while it simmers infuses the broth with a salty, nutty richness that you can’t get any other way. Just fish it out before serving. It’s a simple trick that elevates soups, sauces, and even stews.
Cheese pull & bread dunk: The melted, broiled cheese on top is the showstopper. Gooey, golden, and comforting. And while it might seem optional, dipping warm, crusty garlic bread into the soup makes the whole meal next-level cozy.
Variations & Substitutions
You can easily make this lasagna soup vegetarian by skipping the ground beef and using vegetable broth instead of beef broth. Want to switch up the protein? Try half ground beef and half Italian sausage, or use ground turkey or chicken for a lighter option. No regular lasagna noodles? No problem! Bow tie pasta works perfectly, and for a fun twist, try mafalda pasta, which looks like mini lasagna noodles (though it can be harder to find).
For added variety, toss in mushrooms, yellow squash, zucchini, carrots, or spinach cut into bite-sized pieces. Boost the flavor with spices like red pepper flakes, adding just a pinch or sprinkle to taste. Top with your favorite types of cheese for a rich, melty finish.
Slow Cooker & Instant Pot Instructions
This lasagna soup works perfectly in both the crock pot and Instant Pot.
Slow Cooker
For the slow cooker, follow the stovetop instructions through step 7, then transfer everything to the crock pot and cook on low for 6–8 hours. Add the pasta 15 minutes before serving, top with cheese, and broil in oven-safe bowls for a melty, golden finish.
Instant Pot
For the Instant Pot, follow the recipe through step 5 using sauté mode. Once cooked, continue to step 10, place the lid on, and cook on high pressure for 5 minutes, then quick release. Add cheese on top and replace the lid to let it melt. For broiled cheese, transfer the soup to oven-safe bowls and broil until golden.
What to Serve With This Lasagna Soup Recipe
I highly recommend serving garlic bread as a side, or any crusty bread you love. A baguette works perfectly, or try our no-knead artisan bread for an extra touch. To balance the richness, I also love a bright, fresh salad on the side. Caesar saladis a classic favorite!
Storing, Freezing and Reheating Lasagna Soup
Properly stored, lasagna soup will keep for 3-4 days in the refrigerator. Store leftovers in an airtight container.
If you want to double the recipe and freeze some of it, do not add the pasta or cheese. Let the soup cool completely and freeze it in a ziploc bag or a freezer safe container. It will keep for up to 6 months.
To reheat refrigerated soup, just zap it in the microwave until warmed through. You can also reheat it on the stovetop. To reheat frozen soup, let the soup thaw at room temperature for about 30 minutes. Then place it in a pan and heat until boiling. Then add the noodles and let simmer until the noodles are cooked. Top with cheese if desired.
Why You Will Love This Recipe
This whole recipe can be made in one bowl, which makes prepping, cooking and cleanup such a cinch. Plus, your kids will love it too!
Speaking of cleanup, making a traditional lasagna takes all sorts of pots and pans and mountains of dishes. It really is just a mess afterward (but totally worth it because lasagna is so dang good). With this soup, you get all the same flavors without the mess.
Lasagna soup is so hearty and so comforting! It makes a great dinner for guests or to take to a neighbor. It really is loved by all, even my picky eaters!
In a heavy bottomed pot, over medium heat, add the olive oil until it just starts to shimmer.
1 Tablespoon Olive Oil
Add the garlic and onion, stirring as you add it and cook for 3-5 minutes, until translucent.
4 Cloves Garlic, 1 Red Onion
Add the bell pepper, oregano, parsley and basil and season with a little salt and pepper.
1 Bell Pepper, ½ teaspoon Fresh Oregano, 1 Tablespoon Fresh Parsley, 1 ½ teaspoon Fresh Basil, ½ teaspoon Salt, ¼ teaspoon Pepper
Stir to combine and let cook for one minute.
Add the ground beef and cook until browned and no longer raw. Drain off any grease.
1 Pound Ground Beef
I’ve decided it’s easiest to add the ricotta in at this point as it will melt into the meat, but you’ll notice I add it in the next step in the video. Either will work.
½ Cup Ricotta
Add the beef broth, marinara, diced tomatoes and parmesan rind.
Let simmer all day for maximum flavor or at least 30 minutes.
The last 15 minutes add the broken lasagna noodles and cook until tender.
2 Cups Lasagna Noodles
Remove parmesan rind.
Place the soup in oven safe bowls or soup mugs and top with a little cheese. You can add another dollop of ricotta here as well if you’d like.
1 Cup Mozzarella Cheese
Heat the broiler to high heat and place the soup in the oven.
Once the cheese is golden and melted remove from the oven and serve with our favorite garlic bread.
Garlic Bread
You can use 1/2 ground beef and 1/2 Italian Sausage for more flavor
You can use any onion you’d like, but I tend to use red like our bolognese sauce
If you don’t have access to fresh herbs, you can substitute half the amount of dry herbs.
You can freeze this soup for up to 6 months, but never with the lasagna noodles or they will absorb liquid. Cool completely and freeze in heavy duty freezer bag or in a covered freezer container.
Add more olive oil to the skillet if it looks dry. Add the onion, peppers, and a pinch of salt. Cook, scraping up any browned bits from the bottom of the pan, until the onions begin to soften, about 4 minutes. Sprinkle the flour over the onions and cook, stirring, until just toasted, about 1 minute. Stir in the wine, chicken broth, and vinegar. Nestle the pork chops back into the skillet and pour over any collected juices from the plate. Simmer until the sauce is thickened and the chops are cooked through, about 6 minutes, flipping the chops halfway. Transfer to a cutting board and let rest for 10 minutes.
Looking for a fun way to share the festivity of fall with your favourite furry friend? Look no further than this 3-ingredient pumpkin dog treats recipe This healthy snack will not only provide your pup with protein and fiber, but it helps with digestion issues too.
Pumpkin is a healthy source of fiber and nutrients for dogs. It helps them digest meat and bones, especially when they are on a raw food diet.
Moreover, pumpkin is also a natural remedy for, well, flatulence in dogs. It’s not a pretty subject to read about, but it’s even less pleasant to experience in person.
So if you have a Windy Mindy who loves to cuddle with you on the couch, then perhaps these 3 ingredient dog treats will make TV time more tolerable (and her tummy will feel better, too).
Benefits of Homemade Pumpkin Dog Treats
I feed my dog a raw food diet, which consists mostly of ground-up raw meat, bones, and offal. It’s full of nutrients and very close to the diet of wolves.
My pampered pooch isn’t much of a hunter and, as such, he needs a bit of roughage added to his diet. That’s how this simple pumpkin dog treats recipe was born.
Not only are they easy to make, but they are great for your pup too! Pumpkin is so good for your dog. Here are just a few of the benefits pumpkin provides for dogs.
Adds Fiber
The reason I made these treats in the first place was to infuse my pup with a healthy dose of fiber. Canned pumpkin is an easy, economic way to help ease upset stomach and constipation.
While digesting, the fermentation process of the fiber creates fatty acids that help to lower the acidity in your dog’s large intestines. Pumpkin also contains prebiotics to help keep the important bacteria in the digestive tract.
Helps with Runny Stools
For stomach troubles on the opposite end of the spectrum, pumpkin is still an invaluable tool for your dog. In fact, many people recommend adding a bit of canned pumpkin to your dog’s food if they have diarrhea.
It has the added bonus of adding hydration back into their diet too, which can be essential during bouts of upset stomach.
Reduces Flatulence
Here’s the other reason I wanted to make these pumpkin dog treats. My little buddy was rather gassy from the raw food diet he got, and these treats helped our cuddling sessions to be much more pleasant.
Helps Promote a Shiny Coat
If your dog’s fur is looking a bit dull, I highly encourage you to whip up a batch of these 3 ingredient dog treats! The high water content within pumpkin as well as the vitamins within it will make your pup’s coat gleam and shine.
Just like kale or blueberries are a superfood for humans, pumpkin for dogs is their version of a powerful snack. By eating pumpkin, dogs will get plenty of micronutrients and fiber. It contains Vitamins A, C, E as well as potassium and iron.
How Much Pumpkin Should I Give My Dogs?
Like any food, you want to use pumpkin for dogs in moderation. Too much fiber can be a bad thing after all! It’s recommended that dogs have anywhere between 1-4 tbsp of pumpkin a day. Dogs should start off small while they get used to the pumpkin. 1 tbsp for a large dog and 1-2 tsp for a small to medium dog is best.
These 3 ingredient dog treats contain a total of 1 cup of pumpkin. There are 16 tablespoons in 1 cup. Depending on how big your treats are, they will contain different amounts of pumpkin. Either way, a few of these treats a day should be no problem.
Pumpkin Dog Treats Recipe
I originally developed these to add a little healthy fiber into my dog’s diet. And I was completely surprised at the response! At first, I thought my pup would just sort of tolerate them enough to eat them and get some much-needed fiber. I didn’t expect him to love them!
I didn’t add any flavouring or strong-smelling ingredients like peanut butter or bacon, and yet he went absolutely crazy for these cookies! It’s a treat just being given a biscuit that is made with simple, real ingredients.
Here is how to make them for your favourite four-legged friend.
Ingredients
There are just three simple ingredients needed for this dog treat. You probably even have most of these at home already!
Make it!
First, preheat the oven to 350 degrees F, and get your ingredients ready.
This pumpkin dog treats recipe uses 1 cup of cooked and pureed pumpkin. If you choose to use canned pumpkin, be sure to get an unsweetened pure pumpkin, not pumpkin pie mix that has added sugar and spices. Measure out the pumpkin and add it to a mixing bowl.
Next, beat the egg and add it to the pumpkin. Mix together well. Add in the flour, stir, and then transfer the mixture onto a non-stick surface.
Then, use your (clean) hands to kneed the pumpkin dog treat mixture until just mixed. Use a rolling pin to make it ½” thick.
Tip: use a little extra flour on the non-stick surface and the rolling pin to prevent sticking. This will make rolling out the dough so much easier!
Transfer the dough onto a cutting board and cut it into a grid of biscuits that are approximately ¾” square for a small dog or 1” square for medium and large dogs. I found it easiest to cut with a pizza cutter, but a knife works fine a well.
Bake for approximately 30 minutes, or until golden brown. These biscuits will be a bit hard for your human teeth, but pooch will love the crunch!
How to Store These Pumpkin Dog Treats
Store these dog treats in an airproof container, and they will last for about a week on your countertops.
If you want to make a double batch or need these to last longer, store the airtight container filled with the pumpkin dog treats in your freezer, where they will keep for six months. Just make sure to let them thaw before giving them to your pup!
Gift these Treats
Another fun thing to do with these dog treats is to gift them to fellow puppy parents. I added a few scoops into a kraft food bag. You can even make a personalized label as I did in the first image above!
More Dog-Friendly Posts
Simple 3-Ingredient Pumpkin Dog Treats
Pumpkin provides so many benefits for your pup including digestive health, a shiny coat, and an infusion of vital minerals and vitamins. This simple recipe has just three ingredients. Your dog will thank you!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Dog treats
Cuisine: Pet food
Keyword: dog treats, pumpkin
Servings: 30treats
Calories: 33kcal
Cost: $2.50
Preheat the oven to 350 degrees.
Put 1 cup of pumpkin in a large mixing bowl.
In a separate bowl, whip the egg. Then, add it to the pumpkin, and mix well.
Add in the flour, stir, and then transfer to a non-stick surface.
Knead the dough with your hands until well mixed. Then, roll it out on a floured surface until it is 1/2″ thick.
Cut the dough into squares using a pizza cutter or knife. I recommend a 3/4″ square for small dogs, and a 1″ square for medium to large dogs.
Bake for 30 minutes or until golden brown.
Let cool before allowing your dog to enjoy a few treats!
Serving: 1treat | Calories: 33kcal
A city girl who learned to garden and it changed everything. Author, artist, Master Gardener. Better living through plants.
I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
I’m the Deputy Food Editor at The Kitchn. Previously, I was an editor at Serious Eats for close to three years. Before that, I spent a decade cooking and baking in professional kitchens. My writing focuses on all things food — mostly dinners and desserts, fun cocktails, and hot tips.
Whether you are cooking with pumpkins or carving a Jack-O-Lantern, it’s likely that you’ll find yourself with some extra pumpkin seeds on hand this fall. Don’t throw them out! With just a little prep, these rosemary pumpkin seeds make the perfect tasty, healthy snack.
I should warn you, though, you’d better make a LOT of these sweet and salty rosemary pumpkin seeds. You will eat them all. You will burn your mouth tasting one out of the oven, then burn it again because you can’t believe these are so good. Yeah, yeah, they are just roasted pumpkin seeds. Try them. Just once. You’ll see.
Sometimes I put together recipes from the ingredients that are freshest and calling out to me. Sometimes I just use whatever I have around. And sometimes it comes from a craving. I first made these pumpkin seeds years ago, and they’ve turned into a yearly staple.
It started when I first bought a fresh pumpkin, and I let Kiddo, who was a baby at the time, get his little hands in the gunky insides and play around. What a wonderful sensory experience for him!
We had fun digging out the pumpkin, sitting near the herb garden where the rosemary was growing like a crazy, fragrant octopus that is trying to strangle all the other herbs. The smell of rosemary was the jumping-off point here. I just love rosemary with a hint of sweetness, and thus this highly addictive recipe was born!
Find ideas on what to use with the rest of the pumpkin at the bottom of this post!
Health Benefits of Pumpkin Seeds
In addition to being scrumptious, pumpkin seeds are just plain good for you. They are full of fibre, minerals, and healthy fats, which can help to improve bladder and prostate health, regulate blood sugar, reduce the risk of heart disease, and aid in digestion.
Now, without further ado, here is my absolute favourite way to eat these healthy little seeds.
Scoop out the pumpkin guts, then separate them from the seeds.
Sweet and Salty Rosemary Pumpkin Seeds Recipe
This recipe calls for a little sugar, but if, like me, you live a sugar-free lifestyle, you can use stevia as an alternative, natural sweetener. See how to grow and use stevia here.
Ingredients
Makes 1 cup
Make it!
Preheat the oven to 375°F.
Rinse seeds under cold water until they are no longer sticky. Dry well and add them to a bowl with the remaining ingredients. Stir to coat and spread the seeds on baking sheets.
Roast for 15-20 minutes, removing after 10 minutes to shake the pan and move the seeds around a bit, flipping some of the crispier ones. Remove from the oven when they are golden brown.
Allow them to cool before you start snacking.
More Pumpkin Fun!
A city girl who learned to garden and it changed everything. Author, artist, Master Gardener. Better living through plants.
I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
I’ve always loved pasta — although we rarely had it when I was growing up. In our house, Mexican food was what was on the table. Which is why espagueti verde was the best of both worlds, and it quickly became a family favorite (my dad is a big fan). It’s inspired by the flavors of rajas poblanas con crema (roasted poblanos with cream),and it’s one of my all-time favorite dinners.
Rajas poblanas are strips of roasted poblano peppers cooked in a rich cream sauce and garnished with queso fresco (a soft, mild, slightly salty cheese commonly used in Latin America), and are often served with tortillas and rice. Rajas poblanas have been around much longer than espagueti verde, which makes them the true inspiration for this dish. They originate from Puebla and are popular across central and southern Mexico, including Mexico City and Oaxaca. This pasta captures all those flavors and blends them into a vibrant, creamy sauce that is as flavorful and tangy as it is beautiful.
Poblano peppers are perfect here because they give the sauce a smoky depth without making it too spicy. It’s an easy, velvety pasta dish that even kids will love (my daughter Charlie can’t get enough), and the addition of cream cheese makes it irresistibly creamy. It’s a recent Mexican staple (within the last century or so) that is ideal for weeknight dinners, as it brings bold flavor and comfort to your table with minimal effort. Pair it with steak or chicken, or enjoy it on its own. Trust me — once you try this, you’ll never look at any other pasta sauce the same way.
Key Ingredients in Espagueti Verde
How to Make Espagueti Verde
If Mexican crema is hard to find, sour cream makes a great substitute. When you combine it with the cream cheese, it gives the pasta its signature creamy, tangy flavor.
Storage and Make-Ahead Tips
Peppers can be broiled and peeled ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Reserve leftovers and any remaining pasta water in separate airtight containers for up to 4 days. Use the pasta water to loosen up the sauce when reheating over low heat.
I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
This dish for creamed peas and potatoes is a wonderful side dish that your family will love.
❤️WHY WE LOVE THIS RECIPE
We love delicious side dishes and this one doesn’t disappoint. It’s an old-fashioned dish that our Nanny used to make, and we all loved it. It’s a great addition to any meal and we sometimes add it to our holiday menu. Check out all our favorite holiday dishes here.
SWAPS
We make this dish with bacon drippings, but you don’t have to. You can easily make this without it, and it’s still delicious. We peel the potatoes, but you don’t have to do that either. We make this with evaporated milk, but you can use regular milk.
This dish for Creamed Peas and Potatoes is delicious. Perfect side dish for any occasion and a wonderful addition to the holiday season.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Side Dish
Cuisine American, southern
3large russet potatoescan use red potatoes
3slicesbaconcooked crisp
1tablespoonbacon drippings
3tablespoonsbutter
1/4cupchopped green onioncan use regular onion
1/4cupall-purpose flour
112 ounce can evaporated milk (can use regular milk)
1/4teaspoonblack pepper
1/2teaspoonsalt
116 ounce bag frozen green peas (can use fresh peas)
Peel the potatoes and cut into pieces. You can leave peelings on but I don’t. Cover with water and bring to a boil on stove. Cook potato pieces about 8 minutes. Do not overcook or they will become mushy.
Cook the bacon in a skillet on top of the stove, remove and drain, set aside. Save 1 tablespoon of the bacon drippings in the skillet. Add the butter and onion to the bacon drippings and saute’ onions. Sprinkle in flour and pour in milk and cook until mixture starts to thicken like you are making gravy. You don’t want it too thick.
Pour in peas and drained potatoes. Add salt and pepper. Turn heat to low for peas to cook. Only takes about 3 minutes. Remove from heat and crumble bacon on top.
Keyword easy recipe, easy side dish, easy skillet meal, peas, peas and potatoes, potatoes, the southern lady cooks
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