Planning your Thanksgiving menu but need delicious egg-free side dishes everyone will love? You’re in the right place! This cozy roundup brings together our favorite Eggless Thanksgiving Sides — from creamy potatoes to flavorful veggies — all made without the stress (or the eggs). These recipes are simple, family-approved, and perfect for creating a holiday feast that’s safe, comforting, and full of flavor.
Thanksgiving has always been one of our favorite times to gather around the table, share stories, and enjoy good food made with love. But for families like ours, planning the menu takes a little extra care — especially when food allergies are part of the mix. That’s why I put together this special collection of Egg-free Thanksgiving Side dishes that everyone can enjoy.
Each of these recipes is simple, comforting, and made to bring people together — whether you’re serving a big family feast or a cozy dinner at home. These Eggless Thanksgiving Sides prove that you don’t need eggs to make something truly delicious and memorable.
Easy Creamy Mashed Potatoes (No Lumps)
This Easy Creamy Mashed Potatoes Recipe is rich, buttery, and lump-free!
Eggless Sweet Potato Casserole
This Eggless Sweet Potato Casserole is creamy, buttery, and perfectly sweet — proof that you don’t need eggs to make a holiday classic everyone loves!
Easy Homemade Corn Pudding without Eggs
This Easy Homemade Corn Pudding without Eggs is creamy, slightly sweet, and full of cozy corn flavor — a true family favorite!
Super Creamy Baked Mac and Cheese (Easy)
This Baked Mac and Cheese recipe is pure cheesy goodness! It’s perfect for a comforting dinner or as a special side dish.
Easy Slow Cooker Green Bean Casserole
This Slow Cooker Green Bean Casserole is creamy, cheesy, and absolutely delicious. The perfect easy Dump-and-Set side dish for the holidays or any busy weeknight.
Air Fryer Brussels Sprouts
Crispy on the outside, tender on the inside… these Air Fryer Brussels Sprouts are a total veggie win!
Air Fryer Honey Glazed Carrots
These Air Fryer Honey Glazed Carrots are a quick, easy, and insanely delicious side dish. They’re tender on the inside, caramelized on the edges, and tossed in a buttery, sweet glaze!
Easy Instant Pot Cranberry Sauce
This Easy Instant Pot Cranberry Sauce is spot-on-amazing, fresh, bright, and with just the right amount of tangy and sweet goodness.
No Dripping Flavorful Gravy
This No Dripping Flavorful Gravy is smooth, savory, and made with simple pantry ingredients you probably already have on hand. I’ve perfected a foolproof method that always turns out delicious and lump-free.
BEST Eggless Cornbread
This Eggless Cornbread recipe is just the BEST! It has a super moist, tender crumb that is not dry at all.
Soft & Easy Eggless Dinner Rolls
These Soft Eggless Dinner Rolls are fluffy, buttery, straightforward, and delicious! They’re super easy to make. The perfect addition to any dinner menu.
Homemade Eggless Crescent Rolls (Easy)
These Homemade Eggless Crescent Rolls are fluffy, light, buttery, and lightly sweet! Skip the can and make these from scratch to level up your dinner game.
Roasted Sweet Potato and Cranberry Salad
This Festive Roasted Sweet Potato and Cranberry Salad recipe is oh-so-good!! It’s made with simple ingredients and loads of flavor.
Easy Shaved Brussels Sprout Salad
This Easy Shaved Brussels Sprout Salad with Cranberries is a burst of flavor in every bite! It has everything…salty, sweet, crunchy, and tangy, which makes it the perfect salad for any meal.
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Thanksgiving dinner is all about the sides, right?! As much as we love a beautifully roasted turkey, it’s the rolls, potatoes, veggies, and casseroles that truly make the meal unforgettable. These are the tried-and-true Thanksgiving side dishes we make year after year!
Whether you’re hosting for the first time or bringing a dish to share, you’ll find the perfect Thanksgiving sides right here.
Rolls & Breads
Warm, fluffy rolls are a total Thanksgiving MUST. Every one of these is soft, buttery, and perfect for soaking up gravy.
These soft, fluffy potato rolls are a longtime family favorite — unbelievably tender, buttery, and perfect for soaking up gravy. A must-make for Thanksgiving!
These classic homemade dinner rolls bake up golden, soft, and irresistibly fluffy. Easy to make and always crowd-pleasing, they’re the perfect addition to any holiday table.
These lightly sweet Hawaiian rolls have a soft, tender crumb and a delicious hint of pineapple flavor. Ideal for Thanksgiving dinner — and even better for leftover turkey sandwiches.
These soft, lightly sweet Pumpkin Rolls are a cozy twist on classic dinner rolls. Real pumpkin purée keeps them unbelievably tender, while warm spices add the perfect fall flavor.
This Herb Focaccia Bread is crispy on the outside, fluffy inside, and loaded with fragrant olive oil and fresh herbs. It’s the perfect make-ahead bread for Thanksgiving, great for tearing, dipping, or serving alongside hearty mains.
Potatoes (Mashed, Sweet, & Roasted)
Because is it really Thanksgiving without potatoes?
These Roasted Sweet Potatoes are caramelized, tender, and perfectly seasoned. They’re a versatile side dish that pairs well with turkey, chicken, pork, and all your holiday favorites.
Crispy, golden, and loaded with garlicky goodness, these Garlic Roasted Fingerling Potatoes look gourmet but require almost no effort. Their naturally creamy texture makes them a standout side dish for Thanksgiving and beyond.
These Herb and Garlic Roasted Potatoes are crisp on the outside, fluffy inside, and seasoned with the perfect blend of herbs. A crowd-pleasing side that works with everything from turkey to ham.
Thinly sliced potatoes meet a rich, creamy cheese sauce in this Cheesy Au Gratin Potatoes recipe. Baked until tender with a gorgeously browned top, it’s a comforting, elegant side dish that pairs beautifully with ham, turkey, or beef.
These Crispy Baked Potatoes come out with fluffy interiors and crispy skin. They’re the ideal side dish for everything from weeknight dinners to holiday meals.
Stuffing & Dressing
Classic, cozy, carb-filled goodness — stuffing is the soul of the Thanksgiving table.
Let your slow cooker handle the sides! These Orange Glazed Carrots simmer to tender perfection in a sweet, citrusy glaze. They’re hands-off, flavorful, and ideal for busy holiday cooking.
This Cheesy Corn Casserole is warm, creamy, and irresistibly comforting. With melty cheese and sweet corn in every bite, it’s the ultimate potluck and holiday side dish.
A retro favorite that never disappoints! This 7 Layer Pea Salad combines sweet peas, crispy bacon, cheese, and fresh veggies under a creamy dressing. It’s crunchy, fresh, and perfect for buffet-style holiday meals.
Bright, refreshing, and lightly sweet, this Spinach Salad is tossed with fruit, nuts, and a homemade poppy seed dressing. It’s the perfect fresh contrast to heavier holiday dishes.
This Southern Baked Mac & Cheese is rich, creamy, and loaded with layers of real cheese. The baked, golden top gives it that irresistible Southern-style comfort, while the tender noodles stay perfectly coated in a velvety sauce.
This truly is the Best Macaroni and Cheese—ultra creamy, perfectly cheesy, and simple enough for any day of the week. Made with a smooth, homemade cheese sauce and breadcrumb topping, it’s guaranteed to win over both kids and adults.
Jello Salads
The nostalgic Thanksgiving sides that always disappear first.
This Cranberry Jello Salad is a nostalgic treat made with tart cranberries, sweet gelatin, and fresh fruit. Easy, vibrant, and ideal for adding a pop of color to your Thanksgiving spread.
Light, citrusy, and incredibly refreshing, this Lemon Mandarin Orange Jello Salad is a simple, make-ahead side that brightens up any holiday table. Kids and adults both love it!
Sauces & Condiments
You can’t plate a Thanksgiving dinner without them.
Take your cranberry sauce to the next level with warm spices and fresh orange. This bright, aromatic sauce adds the perfect balance of sweet and tart to your Thanksgiving plate.
This step-by-step Turkey Gravy recipe shows you how to turn pan drippings into a silky, flavorful gravy every single time. Whether you’re a gravy pro or it’s your first Thanksgiving, this guide makes it easy.
Thanksgiving is all about gathering the people you love around a table filled with comforting, memory-making food, and these Thanksgiving side dishes are the recipes we come back to year after year. Whether you’re craving classic mashed potatoes, fluffy rolls, cozy casseroles, or bright and fresh veggie sides, each dish brings something special to the feast.
Mix and match your favorites, prep a few ahead of time, and enjoy a holiday meal that feels warm, effortless, and absolutely delicious. Happy Thanksgiving from our kitchen to yours!
This Eggless Sweet Potato Casserole is creamy, buttery, and perfectly sweet — proof that you don’t need eggs to make a holiday classic everyone loves! After 12+ years of testing egg-free recipes for my family’s food allergies, I’ve perfected a version that’s smooth, rich, and reliable every single time. Made with simple, everyday ingredients and topped with a crunchy pecan streusel (or gooey marshmallows!), this dish brings everyone to the table — no one feels left out. It’s the kind of allergy-friendly comfort food that tastes just like home.
Oriana’s Thoughts On The Recipe
This Eggless Sweet Potato Casserole has been a staple on our holiday table for years, and honestly, no one ever guesses it’s egg-free. The sweet potatoes turn out silky-smooth and perfectly buttery every single time. And let’s talk about that topping! I’m team pecan streusel all the way, but if your crew prefers marshmallows, go for it. Plus, it’s make-ahead friendly, which means one less thing to stress about on busy mornings.
Why You’ll Want to Try My Recipe
Easy to make: No tricky steps, just simple baking that works every time.
Allergy-friendly: Completely egg-free and easy to make dairy-free or nut-free.
Make-ahead friendly: Prep it the day before—perfect for stress-free holidays.
Customizable topping: Choose between crunchy pecan streusel or classic marshmallows.
Family-approved: Tested, tweaked, and loved by kids and adults alike.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
Sweet Potatoes: The star of the show! Use fresh sweet potatoes for the best flavor and texture. Boil, peel, and mash until smooth.
Evaporated Milk: Makes the filling creamy without being too heavy. You can substitute with whole milk or a non-dairy milk like oat or almond if needed.
Cornstarch: This is my secret to replacing eggs — it thickens the filling and gives it structure.
Light Brown Sugar: Adds sweetness and a hint of caramel flavor. You can adjust the amount based on your preference.
Butter: Adds richness and a buttery flavor. Use dairy-free butter if you need the recipe to be dairy-free.
Vanilla Extract: Enhances the natural sweetness of the sweet potatoes.
Salt & Black Pepper: Don’t skip these — a little seasoning brings out all the flavors.
Pecan Topping:
Light Brown Sugar: Sweetens the topping and gives it that irresistible caramel note.
All-Purpose Flour: Helps the streusel hold together. Use a gluten-free blend if needed.
Ground Cinnamon: Adds warmth and depth.
Butter: Binds everything together and makes the topping crisp as it bakes.
Pecan Halves: Give the casserole that signature crunch and nutty flavor.
Marshmallow Topping:
Miniature Marshmallows: For the classic gooey, golden top that kids (and adults!)
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.
Nut-Free: Skip the pecans and use oats or crushed graham crackers for the topping.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Prep the Dish
Let’s start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with butter or nonstick cooking spray, then set it aside. That way, it’s ready to go once the filling is done.
Cook the Sweet Potatoes
Place your roughly chopped sweet potatoes in a big pot and cover them with water (about an inch above the potatoes). Bring the pot to a boil, then lower the heat and simmer for about 15–20 minutes, until the potatoes are fork-tender. Drain them really well and peel.
Boil with the Skin On
Here’s a little secret for extra flavor and texture: boil your sweet potatoes with the skin on. It keeps them from soaking up too much water, so your casserole turns out richer and creamier every time. Plus, the skins slip right off once they’re cooked — no peeler needed! You’ll also hold onto more nutrients and that naturally sweet, buttery flavor that makes this dish so comforting.
Mash Them Up
Pop those cooked potatoes in a bowl and mash with an electric mixer until they’re smooth. No big chunks — just creamy, orange goodness!
Make It Creamy
In a small bowl, mix the evaporated milk and cornstarch until smooth. Pour that into your mashed potatoes, then add brown sugar, butter, vanilla, salt, and pepper. Mix with the electric mixer to blend everything together until it’s smooth and creamy.
Tip (No Mixer? No Problem!):
If you don’t have an electric mixer, you can still get that ultra-smooth, creamy texture! Just mash the cooked sweet potatoes really well with a potato masher or a sturdy fork, then switch to a whisk to smooth out any little lumps. Sweet potatoes don’t get gummy like regular ones, so they’ll still turn out velvety and delicious — promise.
Make the Pecan Topping
In a medium bowl, combine brown sugar, flour, and cinnamon. Add the melted butter and stir with a fork until the mixture looks crumbly. Then toss in the pecans and mix until everything’s coated and delicious.
Assemble
Spoon the sweet potato mixture into your prepared casserole dish and smooth out the top. Set it aside to cool just a bit while you make the topping. Sprinkle the pecan mixture evenly over the sweet potatoes. Make sure to cover the surface so every bite gets that crunchy, buttery topping.
Bake
Bake for 25–30 minutes, or until the top is golden and slightly puffed. Let it rest for about 10 minutes before digging in — it’ll set up beautifully and be ready to steal the show at your table.
Recipe Tips For Success
➤ Troubleshooting Tips:
Lumpy Sweet Potatoes: Sometimes the potatoes can turn out a bit chunky. Pro Tip:Mash them while still warm using a potato masher or hand mixer for the smoothest texture.
Runny Filling: If the mixture feels too loose, it may not set well. Pro Tip:The cornstarch helps thicken it — don’t skip it! Also, make sure the sweet potatoes are drained well if you boiled them.
Overbaked or Burnt Topping: The topping can brown too fast. Pro Tip:If it starts to brown too quickly, loosely cover the dish with foil for the rest of the baking time.
Too Sweet for Your Taste: Some casseroles can be overly sugary. Pro Tip:Adjust the brown sugar to your liking — I prefer mine lightly sweet to balance the savory meal.
For extra flavor, roast the sweet potatoes instead of boiling them — it deepens their natural sweetness.
Boil with the Skin On – boil your sweet potatoes with the skin on. It keeps them from soaking up too much water, so your casserole turns out richer and creamier every time. Plus, the skins slip right off once they’re cooked — no peeler needed! You’ll also hold onto more nutrients and that naturally sweet, buttery flavor that makes this dish so comforting.
If using marshmallows, add them halfway through baking so they don’t burn.
A little sprinkle of sea salt on top adds the perfect finishing touch.
Variations & Additions
Half & Half Topping: Can’t decide? Do half the casserole with pecans and half with marshmallows — everyone wins!
Add Orange Zest: A little citrus zest in the filling adds a lovely brightness.
Spiced Up: Add a pinch of nutmeg or pumpkin pie spice to warm things up.
Serving Suggestions
Serve warm as a side dish for Thanksgiving or Christmas dinner. It pairs perfectly with roasted turkey, ham, or even chicken. It’s also delicious reheated the next morning with coffee — sweet potato casserole for breakfast is absolutely a thing in my house!
Storage and Freezing Instructions
Store: Cover leftovers tightly and refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through.
Freeze: You can freeze the unbaked casserole (without topping) for up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed.
Make Ahead: Assemble the casserole a day in advance, cover tightly, and refrigerate. Add the topping right before baking.
Creamy, buttery, and perfectly sweet, this Eggless Sweet Potato Casserole is an allergy-friendly holiday favorite! Made with simple ingredients and topped with pecan streusel or marshmallows, it’s smooth, comforting, and always a crowd-pleaser.
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Servings 12servings
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
For the Sweet Potatoes:
Preheat the oven to 375° F (190° C). Lightly grease a 9×13-inch casserole dish with nonstick spray or butter and set aside.
Wash the sweet potatoes. Cut them into 3-inch chunks approximately. Place the sweet potatoes in a large pot and add enough water to cover them by about 1 inch. Bring to a boil over high heat, then reduce to medium and cook for 15–20 minutes, or until the potatoes are very tender. Drain well. Let them slightly cool and peel.Tip > Boil with the Skin On: Here’s a little secret for extra flavor and texture: boil your sweet potatoes with the skin on. It keeps them from soaking up too much water, so your casserole turns out richer and creamier every time. Plus, the skins slip right off once they’re cooked — no peeler needed! You’ll also hold onto more nutrients and that naturally sweet, buttery flavor that makes this dish so comforting.
Place the peeled cooked potatoes in a bowl and mash with an electric mixer until they’re smooth. No big chunks.
Mix evaporated milk and cornstarch until smooth. Add this mixture to the mashed sweet potatoes. Then add the brown sugar, butter, vanilla, salt, and pepper. Beat with an electric hand mixer or stir well with a wooden spoon until smooth and creamy.Tip > No Mixer? No Problem!: If you don’t have an electric mixer, you can still get that ultra-smooth, creamy texture! Just mash the cooked sweet potatoes really well with a potato masher or a sturdy fork, then switch to a whisk to smooth out any little lumps. Sweetpotatoes don’t get gummy like regular ones, so they’ll still turn out velvety and delicious — promise.
Spread the sweet potato mixture evenly into the prepared baking dish and smooth out the top. Set aside to cool slightly while you make the topping.
For the Topping:
In a medium bowl, mix together the brown sugar, flour, and cinnamon. Add the melted (and slightly cooled) butter and stir with a fork until the mixture looks crumbly. Stir in the chopped pecans.
Sprinkle the topping evenly over the sweet potato layer.
Store: Cover leftovers tightly and refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through. Freeze: You can freeze the unbaked casserole (without topping) for up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed. Make Ahead: Assemble the casserole a day in advance, cover tightly, and refrigerate. Add the topping right before baking. Marshmallow Topping: If using marshmallows, add them halfway through baking so they don’t burn. Food Allergy Swaps: This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.
Nut-Free: Skip the pecans and use oats or crushed graham crackers for the topping.
Recipe Tips For Success: ➤ Troubleshooting Tips:
Lumpy Sweet Potatoes: Sometimes the potatoes can turn out a bit chunky. Pro Tip:Mash them while still warm using a potato masher or hand mixer for the smoothest texture.
Runny Filling: If the mixture feels too loose, it may not set well. Pro Tip:The cornstarch helps thicken it — don’t skip it! Also, make sure the sweet potatoes are drained well if you boiled them.
Overbaked or Burnt Topping: The topping can brown too fast. Pro Tip:If it starts to brown too quickly, loosely cover the dish with foil for the rest of the baking time.
Too Sweet for Your Taste: Some casseroles can be overly sugary. Pro Tip:Adjust the brown sugar to your liking — I prefer mine lightly sweet to balance the savory meal.
➤ Extra Tips:
For extra flavor, roast the sweet potatoes instead of boiling them — it deepens their natural sweetness.
Boil with the Skin On – boil your sweet potatoes with the skin on. It keeps them from soaking up too much water, so your casserole turns out richer and creamier every time. Plus, the skins slip right off once they’re cooked — no peeler needed! You’ll also hold onto more nutrients and that naturally sweet, buttery flavor that makes this dish so comforting.
If using marshmallows, add them halfway through baking so they don’t burn.
A little sprinkle of sea salt on top adds the perfect finishing touch.
➤ Variations & Additions
Half & Half Topping: Can’t decide? Do half the casserole with pecans and half with marshmallows — everyone wins!
Add Orange Zest: A little citrus zest in the filling adds a lovely brightness.
Spiced Up: Add a pinch of nutmeg or pumpkin pie spice to warm things up.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This Easy Homemade Corn Pudding without Eggs is creamy, slightly sweet, and full of cozy corn flavor — a true family favorite! After years of skipping traditional versions because of our egg allergy, I finally created an egg-free recipe that’s just as rich and delicious. Made with simple, everyday ingredients and tested until perfect, it’s the kind of dish you can count on for holidays or weeknight dinners. Whether you’re cooking for allergies or just love comforting, homemade sides, this one’s a keeper!
Oriana’s Thoughts On The Recipe
For years, traditional corn pudding recipes were off-limits in our house because they rely heavily on eggs. And if you’ve been here for a while, you know that eggs are a no-go for us due to allergies. So, like with many of my favorite comfort foods, I decided to create my own Corn Pudding without Eggs version — one that’s just as delicious, but completely egg-free. After several rounds of testing (and plenty of taste-testing from my family!), I landed on this easy, foolproof recipe.
What I love most is how simple and flexible it is. You can use fresh, frozen, or even canned corn — whatever you have on hand. It all comes together in one bowl, no mixer or fancy equipment needed. It’s the perfect side dish for Thanksgiving or any time you’re craving something cozy and homemade.
Why You’ll Want to Try My Recipe
Totally Egg-Free (and Still Creamy!): Most corn puddings rely on eggs for texture — not this one! You’ll get the same soft, custardy consistency without a single egg.
Simple, Everyday Ingredients: No specialty items here! Everything you need is probably already in your pantry or fridge.
One Bowl, Easy Cleanup:. Mix it all in one bowl — no need for fancy tools or extra dishes. Perfect for busy cooks!
Perfect for Sharing: This dish fits beautifully on any holiday table, especially Thanksgiving. It’s a crowd-pleaser that everyone — allergy or not — will love.
Flexible and Foolproof: Fresh, frozen, or canned corn — all work great. You really can’t mess it up!
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
Yellow Cornmeal: Adds that classic corn flavor and texture. If you only have white cornmeal, that works too.
All-Purpose Flour: Helps hold everything together and balances the pudding’s texture.
Baking Powder: Gives a little lift, keeping the pudding from feeling too dense.
Salt: Enhances flavor — don’t skip it!
Ground White Pepper: Adds a gentle warmth without overpowering the sweetness.
Nutmeg: Just a pinch for cozy flavor; it pairs beautifully with the corn.
Granulated Sugar: Brings out the corn’s natural sweetness. Adjust to taste if you prefer it less sweet.
Unsalted Butter: Adds richness and that melt-in-your-mouth comfort. You can use dairy-free butter if needed.
Sour Cream: Makes the pudding creamy and helps bind it without eggs. For dairy-free, use a plant-based sour cream alternative.
Milk: Keeps everything moist and smooth. Any type of milk works — dairy or plant-based.
Corn Kernels: The star of the dish! Use fresh, frozen (thawed), or canned (drained).
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Mix the Ingredients
In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, white pepper, nutmeg, and sugar. This helps everything blend evenly before adding the wet ingredients. Pour in the melted butter, sour cream, and milk. Gently stir just until everything looks combined — a few lumps are totally fine!
Then, fold in the corn. Try not to overmix; you just want everything coated and even.
Bake It
Pour the batter into your prepared baking dish and spread it out evenly.
Bake for about 30 – 40 minutes, or until the top turns golden brown, the edges are firm, and the center looks set.
Recipe Tips For Success
➤ Troubleshooting Tips:
The Pudding Feels Too Dense: The texture of corn pudding really comes down to personal preference — some people love it more set and sliceable, almost like a soft cornbread casserole, while others prefer it creamy and spoonable, closer to a custard. There’s no right or wrong! Pro Tip:If you like yours on the softer side, reduce the flour and cornmeal slightly and bake just until the center is set but still a little jiggly. For a firmer texture, stick with the full amount of dry ingredients and bake a few minutes longer.
The Top Browns Too Quickly: Every oven is different, and some run hotter on top. Pro Tip:If you notice the top browning too fast, loosely cover the dish with foil during the last 10–15 minutes of baking.
The Center Isn’t Setting: This can happen if the oven temperature is off. Pro Tip:Bake on the middle rack and check for doneness with a toothpick — it should come out mostly clean with just a few moist crumbs.
For best results, let the mixture sit for 5 minutes before baking — it allows the cornmeal to hydrate a bit.
Don’t overbake! The pudding should be set but still slightly soft in the center.
Variations & Additions
Cheesy Twist: Add ½ cup of shredded cheddar or mozzarella for a savory version.
Spicy Kick: Stir in a bit of chopped jalapeño or green chiles.
Sweet Corn Delight: Mix in a tablespoon of honey or maple syrup for extra sweetness.
Herb Boost: Fresh thyme or chives add a nice savory touch.
This Easy Homemade Corn Pudding without Eggs is creamy, sweet, and full of cozy corn flavor—just like the classic, but completely egg-free! Made with simple pantry ingredients and baked until golden and tender, it’s a comforting side dish that everyone can enjoy. Tested until foolproof and loved by my family, it’s perfect for holidays, potlucks, or any meal that calls for a touch of warmth and sweetness.
Prep Time 5 minutesmins
Cook Time 35 minutesmins
Total Time 40 minutesmins
Servings 9servings
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Preheat oven to 400° F (200° C). Grease an 8-inch square baking dish well. Set aside.
In a medium mixing bowl, add cornmeal, flour, baking powder, salt, white pepper, nutmeg, and sugar; whisk to combine well. Add melted butter, sour cream, and milk. Mix just until the mixture comes together and there are only a few lumps remaining.
Fold in the corn. Avoid over-mixing.
Pour batter into prepared baking dish.
Bake for about 30 – 40 minutes or until golden brown on top and the center is set and the edges are firm.Note: The texture of corn pudding is a matter of preference. For a softer, creamier pudding, bake just until the center is set but still jiggly. For a firmer, sliceable texture, bake a few minutes longer. I baked mine for 40 minute for a firmer texture.
Allow to cool slightly before serving.
Corn: If using frozen corn, thaw it first by rinsing under warm water for 1 to 2 minutes and draining well. Fresh corn can be cut straight off the cob. If fresh or frozen corn isn’t available, drained canned corn works great too. Additional add-ins: To further enhance the flavor of this corn pudding, try adding 1 teaspoon each of dried garlic and onion granules or powder. Store: Let the corn pudding cool completely, then cover and refrigerate for up to 4 days. Reheat: Warm individual portions in the microwave for 30–60 seconds, or reheat the whole dish in the oven at 350°F (180°C) until heated through. Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success: ➤ Troubleshooting Tips:
The Pudding Feels Too Dense: The texture of corn pudding really comes down to personal preference — some people love it more set and sliceable, almost like a soft cornbread casserole, while others prefer it creamy and spoonable, closer to a custard. There’s no right or wrong! Pro Tip: If you like yours on the softer side, reduce the flour and cornmeal slightly and bake just until the center is set but still a little jiggly. For a firmer texture, stick with the full amount of dry ingredients and bake a few minutes longer.
The Top Browns Too Quickly: Every oven is different, and some run hotter on top. Pro Tip: If you notice the top browning too fast, loosely cover the dish with foil during the last 10–15 minutes of baking.
The Center Isn’t Setting: This can happen if the oven temperature is off. Pro Tip: Bake on the middle rack and check for doneness with a toothpick — it should come out mostly clean with just a few moist crumbs.
➤ Extra Tips:
For best results, let the mixture sit for 5 minutes before baking — it allows the cornmeal to hydrate a bit.
Don’t overbake! The pudding should be set but still slightly soft in the center.
➤ Variations & Additions
Cheesy Twist: Add ½ cup of shredded cheddar or mozzarella for a savory version.
Spicy Kick: Stir in a bit of chopped jalapeño or green chiles.
Sweet Corn Delight: Mix in a tablespoon of honey or maple syrup for extra sweetness.
Herb Boost: Fresh thyme or chives add a nice savory touch.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
If you love simple recipes that really hit the spot, this broccoli cheese soup is easy and delicious!
❤️WHY WE LOVE THIS RECIPE
We love easy recipes and this soup is simple. Comes together really quickly and has a great flavor. This soup is really versatile and one your family will love. It’s made with chicken broth and is really creamy. We use Velveeta, but you can switch it up; we’ve found that it melts really well.
SWAPS& ADDITIONS
You can switch out the cheese in this recipe to suit your taste. You can also leave out the onion and use onion powder instead if you prefer. You could also add cauliflower to this soup it you like. Want to add some protein? Add some rotisserie chicken!
⭐TIP
For a hearty way to enjoy this soup, serve it in a bread bowl. Alternatively, you could top it with croutons for a little extra something, or even add chopped bacon too. Of course we love it with our fried cornbread.
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This Broccoli Cheese Soup is super versatile and loaded with flavor and the best part is it comes together really quickly!
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course Main Course, Soup
Cuisine American
2cupschicken broth or 115 ounce can
112 ounce bag frozen broccoli
1/4cuponionfinely chopped
1teaspoonminced garlic
1medium carrotshredded
2tablespoonsbutter
2tablespoonsall-purpose flour
112 ounce can evaporated milk
110 3/4 ounce can cream of chicken soup, undiluted
8ouncesvelveeta cheesecut in chunks or your favorite cheese.
1/2teaspoonblack pepper
Salt to taste
In a microwave safe bowl or saucepan, combine the chicken broth, onion, carrot and broccoli. Cook in the microwave for 8 minutes stirring after about 4 minutes. Remove and set aside.
In a separate saucepan on low heat melt the butter stir in the flour. Just like you were making gravy. Slowly add the milk stirring constantly and the cream of chicken soup.
Have your cheese cut in chunks and add to the milk mixture. Then add the broccoli mixture to this and continue cooking on low heat for 5 to 10 minutes.
Makes 8 to 10 cups.
I don’t ever bring this to a boil, but just cook on low heat.
Everyone knows it’s the side dishes that make Thanksgiving dinner fabulous! From Southern cornbread dressing to giblet gravy, these classic Southern Thanksgiving side dishes will have your guests raving!
⭐Southern Thanksgiving Dressing Recipes
It’s not a Southern Thanksgiving unless dressing is on the table! Many ask what the difference is between stuffing and dressing and it’s really simple. Stuffing is “stuffed” into the cavity of the turkey, where the dressing is cooked outside of the bird. In the South, you’ll hear most people use the term “dressing.”
SAUSAGE BISCUIT DRESSING-This southern dressing is made with biscuits and sausage. It’s moist and delicious! You can make our famous Cathead Biscuits a couple of days in advance to make this recipe.
SAUSAGE RICE DRESSING-Rice is prevalent in the South, and this rice dressing is always a good holiday idea.
⭐Thanksgiving Potato Side Dishes
Potatoes make a very popular side dish! Plus, you gotta have something to pour the gravy over.
SWEET POTATO CASSEROLE-For many, Thanksgiving is the only time they eat sweet potatoes. This casserole has fantastic reviews.
SWEET POTATO PONE-it’s made with sweet potatoes and molasses and is a traditional holiday food. It can be served as a dessert or a side dish. We serve it as a side dish.
⭐Thanksgiving Vegetable Recipes
Can’t forget the vegetables. Thanksgiving dinner wouldn’t be complete without a few vegetbale dishes.
SOUTHERN BROCCOLI CASSEROLE-It’s definitely a staple! Probably one of the most popular side dishes for Thanksgiving.
BEST GREEN BEANS– This recipe for green beans is super simple to make and always a hit. You can make these a day in advance too!
EASY CORN CASSEROLE-This is a very popular Southern recipe. Plus, it’s a simple dish that always received wonderful reviews.
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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These Soft Eggless Dinner Rolls are fluffy, buttery, straightforward, and delicious! They’re super easy to make. The perfect addition to any dinner menu. The recipe includes step-by-step photos and lots of tips.
Oriana’s Thoughts On The Recipe
These Soft Eggless Dinner Rolls are SO delicious and easy to make! I know there are tons of frozen and canned bread out there, and don’t get me wrong, I use them very often since they are super convenient. But I think there is nothing like the smell of fresh homemade bread out of the oven.
Seriously…when these eggless rolls are in the oven, the whole kitchen smells heavenly. And once they’re out… everyone makes their way into the kitchen to get a roll to try!
They’re so fluffy,buttery, and soft. Despite being eggless, these rolls have a golden brown exterior and a pillowy center. Even better, they’re so easy to make that anyone can make this recipe!
These soft eggless dinner rolls are a MUST at family gatherings, holiday dinners, or just any occasion.
They are, of course, fantastic slathered with butter (my personal favorite) but are also great for dipping in soups, chili, and mopping up gravy and/or sauce.
Ingredients You’ll Need, Substitutions & Notes
Amounts are included in the printable recipe below (scroll down). Most of these items you probably already have in your pantry, which is why it will be easy on the budget! Here’s what you’ll need:
Warm Water: you’ll need it to activated the yeast.
Sugar: Regular white granulated sugar or caster sugar.
Yeast: You can use active yeast or instant yeast. If using instant yeast, you don’t need to activate it; just mix it with the dry ingredients.
Flour: I use bread flour when available, but this recipe will also work fine with all-purpose flour.
Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Evaporated Milk: I like to use evaporated milk in this recipe because it helps create the perfect fluffy texture. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly different texture and less richness compared to using evaporated milk.
Milk: I like to use whole milk for baking, but you can use any milk you have handy.
Butter: I use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. Milk: Instead of milk, use non-dairy milk like soy or oat milk.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Process Overview: Step-by-Step Photos
Detailed instructions are included in the printable recipe below (scroll down).
Step 1 – Bloom Your Yeast (if using active yeast)
Place warm water and sugar in a small bowl; mix to combine. Sprinkle with yeast, and let stand until foamy, about 5 – 7 minutes.
Note: If using instant yeast, you can omit this step and just mix the yeast with the dry ingredients.
Step 2 – Make the Egg-Free Bread Dough
Place all the dry ingredients together in the bowl of your stand mixer; mix to combine.
Pro Tip: If you do not own a stand mixer, you can do this in a large mixing bowl; just mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle.
Make a well in the center. Add wet ingredients and mix until all the ingredients are well combined, and the dough comes together in a ball, about 2-3 minutes. Continue mixing for about 2 – 3 more minutes to knead the dough until smooth and bounces back when pressed.
Step 3 – Let the Dough Rise
Place in an oiled bowl, cover with plastic wrap, and place in a warm place to rise until doubled in size, about 1 – 2 hours.
Step 4 – Form the Rolls
Turn the risen dough out onto your counter, then press down and divide into 12 equal pieces. Take each piece of dough and roll it into a smooth ball. Place the ball seam side down in the prepared baking pan.
Pro Tip: To form a nice and smooth roll, I recommend cupping the ball with your hands and moving it in a tight circular motion. This will pull the edge down and create a nice roll.
Step 5 – Let the Rolls Rise Again
Cover the baking pan with a kitchen towel so that the formed buns won’t dry out. Return the pan to a warm place and leave for 30 – 45 minutes, or until the dough has risen and almost doubled in volume.
Step 6 – Bake & Enjoy
Once the rolls have risen, Preheat the oven and then bake them for about 15 – 20 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven.
Recipe Tips
If Using Active Yeast. It’s important to have warm water to bloom your yeast in. If your water is too hot, then your yeast will die. If your water is too cold, then your yeast won’t activate. The ideal temperature of the water is 68° to 81°F. The yeast should begin to foam after 5 to 8 minutes. You will be able to see creamy foam and bubbles on the surface of the water.
If Usinf Instant Yeast. You don’t need to activate it in the warm water (step 1); just skip this step and add it along with the flour and other dry ingredients in step 3.
Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade rolls regardless of whether you use bread flour or all-purpose flour.
You can bake the eggless dinner rolls in any baking pan: rectangular, round, or a combination of pans.
Always preheat the oven for 15 – 20 minutes for the best results.
The time it takes to rise may vary depending on the temperature of your kitchen. Be sure to wait until the dough has doubled. Alternatively, you can let the rolls rise inside an off-oven with the light on.
Variations You Can Apply To This Recipe
You can easily jazz these rolls up! Just add any herbs or spices you like to the dough, such as chopped rosemary, dried basil, dried parsley, Italian seasoning, or garlic (about 2 tablespoons). You can also add some grated cheddar cheese or mozzarella to make a cheesy version (about 1 cup). Other cheese varieties work but avoid super-soft cheeses. You can also mix melted butter with garlic and brush over the top as soon as they are out of the oven.
Make Ahead Egg-Free Dinner Rolls
Overnight Egg-Free Dinner Rolls
You can easily make these dinner rolls ahead of time by rolling the dough into rolls and then refrigerating overnight (uncooked). When you’re ready to bake them, at least 3 hours before you need them, remove the rolls from the refrigerator and allow them to rise in a warm place for about 1-2 hours before baking.
Freeze Unbaked Egg-Free Dinner Rolls
To freeze the dough after it has risen, shape the dough into rolls and place them in the baking pan. Place the baking pan into the freezer and freeze until the rolls are very firm. Transfer the frozen-shaped rolls into a plastic bag and freeze for up to 2 weeks.
Defrost & Bake Egg-Free Bread Rolls
Place frozen rolls in a lightly greased baking pan. Cover with plastic wrap or a damp towel and let rise until puffy, about 2- 3 hours, then bake as the recipe instructs.
Storing & Freezing Instructions
These egg-free dinner rolls are so delicious that you might not even have leftovers to pack up! But if you do have leftovers or you’re planning on making these ahead of time for a party, here’s how to do so.
Leftovers
The eggless dinner rolls will stay fresh in an airtight container or wrapped in aluminum foil at room temperature for up to 4 days. You can also warm them in a toaster oven or microwave if you’d like them to be toasty.
Freeze Baked Dinner Rolls
You can freeze these dinner rolls for later if you have too much. Simply let the eggless dinner rolls cool and then wrap them up tightly with aluminum foil or plastic freezer wrap and freeze for a month. Thaw and reheat until warm before enjoying.
Frequently Asked Questions
Can I make these without a stand mixer?
Absolutely! You can do this recipe in a large mixing bowl and mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer could work, too, but mixing by hand with a wooden spoon or rubber spatula is a better choice than a hand mixer, in my opinion, since the dough recurrently gets stuck in the beaters.
Why are my rolls dense and not fluffy?
Probably you’ve added too much flour, this can easily happen if you don’t measure the flour correctly. The best way to do it is using a kitchen scale, but if you don’t have one, spoon the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour.
Can I make these rolls ahead of time?
Yes, you can easily make these dinner rolls ahead of time by making the dough, then rolling the dough into rolls, and then refrigerating overnight (uncooked). When you’re ready to bake them, at least 3 hours before you need them, remove the rolls from the refrigerator and allow them to rise in a warm place for about 1-2 hours before baking.
What is the best temperature for yeast to rise?
Somewhere between 95°F and 110°F will be fine!
How long does it take for the yeast to foam up?
The yeast should begin to foam after 5 – 8 minutes. You will be able to see a creamy foam and bubbles on the surface of the water.
Can I freeze baked dinner rolls?
Yes! Let them cool completely, then wrap them tightly in aluminum foil. Place the foil-wrapped rolls in a freezer bag or container and freeze for up to a month.
Can I freeze unbaked dinner rolls?
Yes! After the dough rises for the first time. Shape the rolls and place them in the baking pan. Place the baking pan into the freezer and freeze until the rolls are very firm. Transfer the frozen-shaped rolls into a plastic bag and freeze for up to 2 weeks.
These Soft Eggless Dinner Rolls are fluffy, buttery, straightforward, and delicious! The perfect addition to any dinner menu. How to make-ahead and freezing tips included.
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Rising Time 3 hourshrs
Total Time 3 hourshrs35 minutesmins
Servings 12big rolls or 24 small rolls
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Activate the Yeast:
Place warm water and sugar in a small bowl; mix to combine. Sprinkle with yeast, and let stand until foamy, about 5 – 7 minutes. Note: If using instant yeast, you don’t need to activate it in the warm water; just skip this step and add it along with the flour and other dry ingredients in step 3.
Make the Dough:
Place flour, ¼ cup sugar, and salt in the bowl of your stand mixer; mix to combine. Make a well in the center. Note: If using instant yeast add here too.
Add evaporated milk, melted butter, and yeast mixture (if using active yeast) to the well. Mix at medium speed until all the ingredients are well combined and the dough comes together in a ball, for about 2-3 minutes. Then, continue mixing for about 5 more minutes, until smooth and bounces back when pressed. Note: If you do not have a stand mixer, you can do this in a large mixing bowl. Mix the dough together with a large wooden spoon or rubber spatula. It will take a bit of arm muscle.
Let the Dough Rise:
Lightly spray a large bowl with cooking spray and place the dough in it. Spritz the top of the dough with spray as well, and cover the bowl lightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm place. Let rise for 1 – 2 hours in a warm place or until the dough is full and puffy. It will double in volume.
Form the Rolls:
Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 equal long strips, then cut each strip into 3 portions for a total of 12 dough balls. For smaller rolls, cut each strip into 6 portions for a total of 24 dough balls.
Line a 9×13-inch baking pan with parchment paper or lightly grease it with butter or cooking spray and set aside. Note: You can place the rolls into any baking pan: rectangular, round, or a combination of pans.
Take each piece of dough and roll it into a smooth ball. Place the ball seam side down in the prepared baking pan. Cover the baking pan with a kitchen towel so that the formed buns won’t dry out.
Bake:
Preheat oven to 375º F (190º C) and position one of the oven racks into the center of the oven.
Once the rolls have risen, bake them for 15 – 20 minutes or until golden brown. When they come out of the oven, brush them with melted butter immediately.
Yeast: If using instant yeast, you don’t need to activate it in the warm water (step 1); just skip this step and add it along with the flour and other dry ingredients in step 3. Rise times will be slightly shorter if using instant yeast.Flour: Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade rolls regardless of whether you use bread flour or all-purpose flour. Evaporated Milk: I like to use evaporated milk in this recipe because it helps create the perfect fluffy texture. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly different texture and less richness compared to using evaporated milk.Store: The eggless dinner rolls will stay fresh in an airtight container or wrapped in aluminum foil at room temperature for up to 4 days. If you’d like them toasty, you can also warm them in a toaster oven or microwave.Freeze: To freeze baked rolls, wrap them up tightly with aluminum foil or plastic freezer wrap and freeze for a month. Thaw and reheat until warm before enjoying.Make-Ahead: You can easily make these dinner rolls ahead of time by making the dough, then rolling the dough into rolls, and then refrigerating overnight (uncooked). When you’re ready to bake them, at least 3 hours before you need them, remove the rolls from the refrigerator and allow them to rise in a warm place for about 1-2 hours before baking.Overnight Egg-Free Dinner Rolls: You can easily make these dinner rolls ahead of time by rolling the dough into rolls and then refrigerating overnight (uncooked). When you’re ready to bake them, at least 3 hours before you need them, remove the rolls from the refrigerator and allow them to rise in a warm place for about 1-2 hours before baking.Food Allergy Swaps:
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. Milk: Instead of milk, use non-dairy milk like soy or oat milk.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Recipe Tips:
If Using Active Yeast. It’s important to have warm water to bloom your yeast in. If your water is too hot, then your yeast will die. If your water is too cold, then your yeast won’t activate. The ideal temperature of the water is 68° to 81°F. The yeast should begin to foam after 5 to 8 minutes. You will be able to see creamy foam and bubbles on the surface of the water.
If Usinf Instant Yeast. You don’t need to activate it in the warm water (step 1); just skip this step and add it along with the flour and other dry ingredients in step 3.
Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade rolls regardless of whether you use bread flour or all-purpose flour.
You can bake the eggless dinner rolls in any baking pan: rectangular, round, or a combination of pans.
Always preheat the oven for 15 – 20 minutes for the best results.
The time it takes to rise may vary based on the temperature of your kitchen. Be sure to wait until the dough has doubled. Alternatively, you can let the rolls rise inside of an OFF oven with the light on.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American
Calories 239
Keyword bread dinner eggfree Eggless recipe Rolls
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in March 2021, this recipe was updated in October 2024 to include even more helpful information. We made a slight adjustment to the recipe itself after many readers shared they had a flax allergy, so it no longer includes flax eggs.
This sweet and savory Easy Watermelon Summer Salad is perfect for summer—all the goodness without the guilt! You just need to cut out some fresh ingredients, toss, and enjoy. It’s done in 15 minutes.
Oriana’s Thoughts On The Recipe
Savory-sweet summer salads are the BEST!! Please, drum rolls…. Meet my Easy Watermelon Summer Salad.
This Easy Watermelon Summer Salad is so easy to make that I can barely call it a recipe. It’s just cutting out some fresh ingredients, tossing, and enjoying—all the goodness without the guilt. It’s done in 15 minutes.
I’m not always drawn to try unusual combinations, and to be honest, watermelon salad wasn’t something I was thrilled to taste. I am so glad I ventured out of my comfort zone. I loved this salad.
This surprising and refreshing summer salad It’s sweet and savory. Perfect for summer!
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Salad:
Watermelon
Cherry tomatoes – I used mixed medley tomatoes.
English cucumber
Queso fresco
Fresh basil and mint leaves
For the Dressing:
Olive oil
Honey
Lemon or Lime juice
Salt and black pepper
How to Make Watermelon Salad
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Cut
Cut the watermelon and cucumbers into small cubes. Then, half the tomatoes.
Chop The Herbs
To amp up the flavor and freshness, I added both basil and mint leaves, but you can choose one or the other if you prefer.
Mix
Mix the watermelon, cucumbers, tomatoes, and fresh herbs in a salad bowl or serving plate.
Dress
Toss with dressing. Then top with feta and serve.
Recipe Tips
Watermelon: You can either use a melon baller to scoop the watermelon out into balls, or use a knife to cut the watermelon into squares.
Extras to add-in. Feel free to get creative with this salad. Try adding in diced red onion, sliced avocado, or some fresh arugula or baby spinach for more greens.
Seeds: I recommend buying a seedless watermelon and cucumber to save time.
Variations
Mediterranean Watermelon Salad – Ingredients: Watermelon, Kalamata olives, cucumber, cherry tomatoes, red onion, feta cheese, fresh oregano, olive oil, red wine vinegar, salt, and pepper.
Spicy Watermelon Salad – Ingredients: Watermelon, jalapeño, fresh cilantro, avocado, red onion, lime juice, honey, salt, and pepper.
Watermelon and Arugula Salad – Ingredients: Watermelon, baby arugula, goat cheese, toasted pine nuts, balsamic glaze, olive oil, salt, and pepper.
This sweet and savory Easy Watermelon Summer Salad is perfect for summer! You just need to cut out some fresh ingredients, toss and enjoy. All the goodness without the guilt. Done in 15 minutes.
Prep Time 15 minutesmins
Total Time 15 minutesmins
Servings 6servings
Ingredients
For the Honey Citrus Dressing:
Instructions
Make the Dressing:
In a small bowl, whisk together the honey, lime juice, olive oil, salt, and pepper. Set aside.
Make the Salad:
In a large salad bowl combine watermelon, tomatoes, cucumber, and fresh herbs; mix to combine.
Gently toss with the dressing. Then, topped with crumbled feta and serve Extra Tip: I also like to drizzle the salad with balsamic glaze just before serving, but this is totally optional, but add a nice extra layer of flavor.
Store:This salad tastes best if served the first day. Watermelon is a super watery fruit, so it won’t hold up too long in the refrigerator.Recipe Tips:
Watermelon: You can either use a melon baller to scoop the watermelon out into balls, or use a knife to cut the watermelon into squares.
Extras to add in: Feel free to get creative with this salad. Try adding in diced red onion, sliced avocado, or some bean sprouts, fresh arugula or baby spinach for more greens.
Seeds: I recommend buying a seedless watermelon and cucumber to save time.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These Eggless Easy Zucchini Fries are cheesy and flavorful and have that perfect crispy-on-the-outside, creamy-on-the-inside texture. You can bake them in the oven or use your air fryer, and they’ll turn out great either way. Pair them with your favorite sauce, and you’ve got a hit on your hands!
Oriana’s Thoughts On The Recipe
Oh, how I adore these Baked Eggless Zucchini Fries! If you’re always looking for creative ways to use that summer zucchini, this recipe is an absolute must-try. Not only are these fries super easy to make, but they’re also a fun way to enjoy a healthy snack or side dish.
They’re completely egg-free, and you can easily adapt this recipe to be dairy-free, too! I love how these fries are cheesy and packed with flavor – they’re a hit with the whole family.
These zucchini fries are delightfully crispy on the outside while remaining creamy and delicious on the inside. Whether you bake them in the oven or toss them in the air fryer, they always come out perfect. And don’t forget to pair them with your favorite dipping sauce – yum!
What I Love About This Recipe
Super Easy to Make: This recipe is straightforward and fuss-free. With just a few simple steps, you can have a delicious batch of zucchini fries ready to enjoy. Perfect for busy weeknights or lazy weekends.
Perfect for Using Up Summer Zucchini: Got a garden full of zucchini? These fries are the perfect way to make use of them. They’re a tasty and inventive way to enjoy this versatile vegetable.
Cheesy and Flavorful: Panko, Parmesan cheese, and Italian seasoning make these fries incredibly flavorful. Each bite is a delightful mix of cheesy goodness and savory spices.
Crispy Outside, Creamy Inside: The texture is just right – crispy on the outside and wonderfully creamy on the inside. It’s a delightful contrast that keeps everyone coming back for more.
Versatile Cooking Methods: You can choose to bake these fries in the oven or toss them in the air fryer. Both methods yield deliciously crispy results, so go with whatever is most convenient for you.
Great with Any Sauce: These fries are delicious on their own, but they’re even better with a dipping sauce. You can’t go wrong, whether it’s ranch, marinara, or a spicy aioli.
Potential Cons Of The Recipe
Soggy Texture: If not cooked properly, the fries might turn out soggy instead of crispy.
Seasoning Might Not Suit Everyone: The seasoning might be too strong or too mild for some tastes.
Requires Fresh Zucchini: Using older or overly large zucchini might not yield the best texture and flavor.
Tips To Mitigate These Cons
Ensure Crispiness: Pat the zucchini dry thoroughly before coating, and avoid overcrowding them on the baking sheet or air fryer basket.
Adjust Seasoning: Adjust the seasoning to your preference. If you prefer a milder flavor, omit the Italian seasoning. If you like bold flavors, add a teaspoon of garlic powder, onion powder, and/or smoked paprika.
Use Fresh, Medium-Sized Zucchini: Choose fresh, medium-sized zucchini for the best results.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Zucchinis: The star of the dish. Fresh, medium-sized zucchinis work best for this recipe.
Panko: Adds a crunchy coating. Note: I strongly recommend using panko breadcrumbs for this recipe instead of regular breadcrumbs. Panko’s light texture and larger pieces create a wonderfully crispy coating for the zucchini fries. On the other hand, regular breadcrumbs are smaller and denser, which can result in a harder, less crispy shell.
Parmesan Cheese: Adds a cheesy flavor. Note: Nutritional yeast can be used as a dairy-free alternative.
Italian Seasoning: Brings a mix of herbs and spices to the fries. You can make your own mix or buy pre-made.
Salt & Ground Black Pepper: Enhances the overall flavor.
Yogurt: Acts as the binding agent. Note: Use dairy-free yogurt if needed.
Milk: Helps the coating stick. Note: Any plant-based milk can be substituted.
All-purpose Flour: Helps create a crispy coating.
Fresh Parsley Leaves (optional): Adds a fresh garnish for serving.
Olive Oil Spray: Ensures the fries get crispy without sticking.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare The Baking Sheet and Preheat The Oven
Preheat oven to 425º F (220º C). Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
Step 2 – Pat Dry The Zucchini Sticks
Cut the ends of the zucchinis. Slice the zucchinis in half, then cut each half in half again lengthwise, then into quarters. You should have 16 sticks per zucchini. Spread the zucchini sticks onto paper towels or a dry kitchen towel. Lightly pat dry. Let rest on the towels while you prepare the coating.
Step 3 – Combine The Panko Mixture
Combine Panko, Parmesan, Italian seasoning, salt, and pepper in a shallow plate or bowl. Set aside.
Step 4 – Combine Yogurt and Milk
Mix the yogurt and milk on a shallow plate.
Step 5 – Toss The Zucchini Sticks With Flour
Place the zucchini sticks in a bowl and add the flour. Toss until well covered.
Step 6 – Dip and Dredge
Working in batches, dip the sticks into the yogurt mixture (shake off any excess yogurt), then dredge in the Panko mixture, pressing it to coat. Arrange the zucchini on the baking sheet. Line up the sticks so they are near each other and all fit, but make sure they do not touch. Repeat with the remaining zucchini. Lightly but thoroughly coat the zucchini with the cooking spray.
Step 7 – Bake
Place into the oven and bake for 15 – 20 minutes or until golden brown and crisp. Serve immediately.
Recipe Tips
Cut Evenly: Slice the zucchini into even sticks to ensure uniform cooking.
Dry Well: Pat the zucchini sticks dry to remove excess moisture, which helps them get crispy.
Preheat: Always preheat your oven or air fryer for the best results.
Don’t overcrowd: Bake the fries in a single layer for the best results. If needed, use multiple baking sheets or racks to ensure they have enough space to crisp up properly.
Kwon your oven: Every oven is different, so baking times should always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Eat immediately! Zucchinis are made up of 95% water, and they release that water quickly after being cooked. This means the longer they sit, the softer they get. For the best texture, enjoy these zucchini fries right away.
Food Allergy Swaps
Dairy-Free: Use nutritional yeast instead of Parmesan cheese and plant-based yogurt and milk.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend and use gluten-free Panko.
Variations & Additions
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the coating mixture for a spicy version.
Herby Twist: Mix in some fresh or dried herbs like basil or oregano for extra flavor.
Extra Cheesy: Sprinkle additional Parmesan cheese on top before baking.
Serving Suggestions
Serve these zucchini fries hot and crispy, garnished with fresh parsley if desired. They make a fantastic snack, appetizer, or side dish. Pair them with your favorite dipping sauces like ranch, yogurt, marinara, Avocado Sauce (Guasacaca), or a spicy aioli for added flavor.
Storing and Freezing Instructions
Storing: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze, place the cooked fries on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Reheat directly from frozen in the oven or air fryer.
Reheat in a preheated (400º F – 200º C) oven or air fryer for a few minutes to retain crispiness.
Frequently Asked Questions
Can I use other types of squash for this recipe?
Absolutely! Summer squash or yellow squash can be used as a substitute for zucchini.
How do I prevent the zucchini fries from becoming soggy?
Make sure to pat the zucchini dry before coating and avoid overcrowding them on the baking sheet or in the air fryer basket.
What dipping sauces go well with these fries?
These fries pair well with a variety of sauces such as ranch, marinara, garlic aioli, or even spicy ketchup.
Can I use regular breadcrumbs?
I strongly recommend using panko breadcrumbs for this recipe instead of regular breadcrumbs. Panko’s light texture and larger pieces create a wonderfully crispy coating for the zucchini fries. On the other hand, regular breadcrumbs are smaller and denser, which can result in a harder, less crispy shell.
Can I make these zucchini fries in the air fryer?
Yes! Prep the zucchini as instructed, then place them in a greased air fryer basket. Air fry at 200 C / 400 F for 13-15 minutes, flipping halfway through.
These EgglessEasy Zucchini Fries are cheesy and flavorful, and have that perfect crispy-on-the-outside, creamy-on-the-inside texture. You can bake them in the oven or use your air fryer, and they’ll turn out great either way. Pair them with your favorite sauce, and you’ve got a hit on your hands!
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Servings 4servings (32 fries)
Instructions
Preheat oven to 400º F (200º C). Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
Cut the ends off the zucchinis. Cut the zucchinis in half, then cut each half in half again lengthwise, then into quarters. You should have 16 sticks per zucchini.
Spread the zucchini sticks onto paper towels or a dry kitchen towel. Lightly pat dry. Let rest on the towels while you prepare the coating.
Combine Panko, Parmesan, Italian seasoning, salt, and pepper in a shallow plate or bowl. Set aside.
Mix the yogurt and milk on a shallow plate.Note: The thickness of the yogurt varies from brand to brand, so if it is still too thick after mixing with the milk, feel free to add more milk, one tablespoon at a time, until the mixture is mostly runny.
Place the zucchini sticks in a bowl and add the flour. Toss until well covered.
Working in batches, dip the flour-covered zucchini sticks into the yogurt mixture (shake off any excess yogurt), then dredge in the Panko mixture, pressing it to coat.
Arrange the zucchini on the baking sheet. Line up the sticks so that they are near each other and all fit, but make sure they do not touch. Repeat with remaining zucchini. Lightly but thoroughly coat the zucchini with the cooking spray.
Bake for 15 – 20 minutes, or until golden brown and crisp.
Serve immediately, garnished with parsley, if desired.
Storing: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.Freezing: To freeze, place the cooked fries on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Reheat directly from frozen in the oven or air fryer.Reheat in a preheated (400º F – 200º C) oven or air fryer for a few minutes to retain crispiness.Food Allergy Swaps:
Dairy-Free: Use nutritional yeast instead of Parmesan cheese and plant-based yogurt and milk.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend and use gluten-free Panko.
Recipe Tips:
Cut Evenly: Slice the zucchini into even sticks to ensure uniform cooking.
Dry Well: Pat the zucchini sticks dry to remove excess moisture, which helps them get crispy.
Preheat: Always preheat your oven or air fryer for the best results.
Don’t overcrowd: Bake the fries in a single layer for the best results. If needed, use multiple baking sheets or racks to ensure they have enough space to crisp up properly.
Kwon your oven: Every oven is different, so baking times should always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Eat immediately! Zucchinis are made up of 95% water, and they release that water quickly after being cooked. This means the longer they sit, the softer they get. For the best texture, enjoy these zucchini fries right away.
Variations & Additions:
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the coating mixture for a spicy version.
Herby Twist: Mix in some fresh or dried herbs like basil or oregano for extra flavor.
Extra Cheesy: Sprinkle additional Parmesan cheese on top before baking.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
This Cauliflower Salad is only a few ingredients and absolutely delicious. It’s even better the next day so you can easily make it in advance!
If you love simple salad recipes, check out this Easy Shrimp Salad! It’s delicious and wonderful with Ritz crackers.
❤️WHY WE LOVE THIS RECIPE
We love how simple it is—only a handful of ingredients. You can make it in advance, and it’s always better the next day. Plus, it’s so good! I have never made this salad, and people don’t love it. Every gathering I have ever taken this to, I always come home with an empty bowl!
🍴KEY INGREDIENTS
Raw Cauliflower
Iceberg Lettuce
Parmesan Cheese
Onion
Bacon (real or bacon bits)
Mayonnaise
SWAPS
We have made this with real bacon or real bacon bits and it’s delicious either way. I have never tried it with any other lettuce and honestly feel the iceberg lettuce makes this salad.
🍽️HOW TO MAKE
This salad is so easy to make and all you have to do is chop up the vegetables and add everything to a bowl and mix. Of course if you use real bacon you must make that first, but it really doesn’t get much easier than that.
⭐TIP
You can grate your own parmesan if you like or buy it grated, we have done both and it’s delicious both ways. This salad is much better cold, so make it a few hours before any gathering so it has time to chill in the refrigerator.
OTHER SALAD RECIPES
Cheddar Ranch Pasta Salad – This salad is perfect for any occasion and goes great with just about any meal.
Amish Pasta Salad – This our MOST popular salad and it has had millions and millions of views. It has wonderful reviews and is always a hit!
Southern Cornbread Salad – This is a classic to a reason! Such a delicious salad and super versatile.
Broccoli Raisin Salad – This one has been around a long time and one you will love. If you are not a raisin fan you can use craisins.
This refreshing cauliflower salad is one your family will love. It’s only 6 ingredients and super easy to make. This creamy and delicious salad is even better the second day.
Prep Time 14 minutesmins
3 hourshrs
Total Time 3 hourshrs14 minutesmins
Course Salad
Cuisine American, southern
1head raw cauliflower
1head iceberg lettuce
1onion
1/4cupgrated Parmesan cheese
1/2cupbacon bits or could use real bacon
1pintmayonnaisemore or less to your liking
Cut lettuce, cauliflower and onion into small pieces. Add Parmesan cheese, bacon bits and mayonnaise. Mix all ingredients in a large bowl. (Has a better flavor if mixed a few hours before served and kept refrigerated.)
This Peppery Cheese Bread is so easy to make and a wonderful addition to any meal. It’s especially good with Baked Spaghetti.
You may also want to try this delicious Cheddar Bay Biscuit Bread! It’s one of our favorites and one you will love too.
❤️WHY WE LOVE THIS RECIPE
Cheese bread served hot right from the oven with a big bowl of soup will become one of your favorites. This is an easy, quick recipe and the cheese bread is delicious. Serve this cheese bread to your family and friends and it won’t last long. One of my favorite quotes about bread: “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts” —James Beard
🍴KEY INGREDIENTS
all-purpose flour
shredded sharp cheddar cheese or could use your favorite cheese
sugar
baking powder
baking soda
teaspoon salt
teaspoon coarsely ground black pepper
buttermilk
butter
eggs
SWAPS
Its inevitable that someone will ask if you can use regular milk instead of buttermilk. I am sure you can, but it WILL change the fat content of the bread. Buttermilk is high in fat and gives a different texture than regular milk.
🍽️HOW TO MAKE
Since this bread is a quick bread and doesn’t use yeast, it really comes together quickly. We love quick breads for the exact reason.
COOKING STEPS
Step 1 In a large bowl combine flour, cheese, sugar, baking powder, baking soda, salt and pepper. In a smaller bowl beat eggs, melted butter and buttermilk together with a whisk. Add to flour mixture and mix with a spoon just enough to wet all the ingredients.
Step 2 Pour mixture into a 9 x 5 inch loaf pan that has just the bottom of the pan sprayed or greased. Bake in a preheated 350 degree oven for 35 to 40 minutes. Allow to cool for 15 minutes before removing from pan. Store in refrigerator.
⭐TIP
Optional ingredients: 1/2 teaspoon garlic powder and 1/2 teaspoon dried onion flakes. This adds a little more flavor! This is a versatile bread and you can add what you like to make it more your taste.
This bread goes great with a spring salad for a big bowl of chili or potato soup. It’s very versatile and a recipe you can enjoy year round. It’s super easy to make and wonderful right out of the oven. You can always switch out the cheddar cheese for asiago, mozzarella or any your family loves.
OTHER QUICK BREADS
Old Fashioned Sweet Bread – This is a bread your Grandmother probably made! It’s so good and is more like a cake texture.
Hobo Bread – This is another old fashioned recipe that was sometimes made in a coffee can. It has no eggs and is a very popular bread.
This is an easy quick recipe for cheese bread. It’s delicious and great served with soup, salad or baked spaghetti.
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Total Time 45 minutesmins
Course bread
Cuisine American
2cupsall-purpose flour
1cupshredded sharp cheddar cheese or could use your favorite cheese
1teaspoonsugar
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1/2teaspooncoarsely ground black pepper
1cupbuttermilk
1/2cupbutter or 8 tablespoons or 1 stickmelted
2eggs
In a large bowl combine flour, cheese, sugar, baking powder, baking soda, salt and pepper. In a smaller bowl beat eggs, melted butter and buttermilk together with a whisk. Add to flour mixture and mix with a spoon just enough to wet all the ingredients.
Pour mixture into a 9 x 5 inch loaf pan that has just the bottom of the pan sprayed or greased. Bake in a preheated 350 degree oven for 35 to 40 minutes. Allow to cool for 15 minutes before removing from pan. Store in refrigerator. *
These Eggless Zucchini Fritters are crispy on the outside, tender on the inside, and flavorful! Plus, they’re incredibly simple, quick to whip up, and an excellent way to sneak some veggies into your meals.
Perfectly Crispy Zucchini Fritters Without the Eggs
These Eggless Zucchini Fritters are the perfect summer appetizer or side dish—crispy outside, light and tender in the middle, and entirely egg-free! They’re also a hit with kids, making them a fantastic option for family meals.
I love that they are incredibly simple and quick to whip up. Plus, they’re versatile, family-friendly, and full of flavor.
This recipe is a wonderful option if you or anyone in your family has an egg allergy. Even without eggs, they still remain perfectly crispy on the outside and tender on the inside.
These fritters are also a great way to enjoy zucchini, especially when it’s in season during the summer. They make a delightful appetizer or side dish, bringing your meals a fresh, summery vibe.
What To Love About This Recipe
Quick and Effortless: These fritters are incredibly easy and quick to make. With simple prep and cooking steps, you can have a delicious dish ready in a flash.
Egg-Free and Allergy-Friendly: No eggs? No problem! This recipe is entirely egg-free, making it suitable for those with egg allergies or dietary restrictions. You won’t miss the eggs one bit.
Perfect Texture: The secret to these fritters’ irresistible texture lies in the combination of ingredients. They fry up crispy on the outside while remaining light and tender inside.
The Ultimate Summer Treat: Zucchini is in season during the summer, making these fritters a perfect seasonal dish. They highlight zucchini’s fresh, mild flavor and are great for using up a bountiful garden harvest.
Kid-Approved: Getting kids to eat their veggies has never been easier. These kid-friendly fritters have a flavor and texture that little ones love. Serve them with a side of their favorite dipping sauce for an extra treat.
Potential Cons Of The Recipe
Zucchini’s High Water Content: One of the main challenges with this recipe is managing the high water content of zucchini. If not properly squeezed out, the excess moisture can make the fritters soggy instead of crispy.
Egg-Free Binding: Since this recipe is egg-free, the fritters rely on yogurt and flour for binding. If not mixed well or if the moisture content is off, the fritters might fall apart during cooking.
Tips To Mitigate These Cons
Zucchini’s High Water Content:
Squeeze Thoroughly: After grating the zucchini, sprinkle it with salt and let it rest for 10 minutes to draw out more moisture before squeezing. Then, place it in a clean kitchen towel or cheesecloth and squeeze out as much water as possible.
Drain Again if Necessary: If the mixture seems too wet while mixing, you can use a paper towel to blot excess moisture from the zucchini mixture.
Egg-Free Binding:
Measure Accurately: Ensure you measure the yogurt and flour accurately to get the right consistency for binding.
Mix Well: Thoroughly mix the ingredients to evenly distribute the yogurt and flour, which helps bind the fritters together.
Rest the Batter: Let the batter rest for a few minutes before cooking to allow the flour to absorb some moisture and bind better.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Zucchini: The star of the show! Zucchini provides a mild, fresh flavor and a wonderful texture. Make sure to grate them and then squeeze out excess moisture to ensure your fritters are crisp.
Salt: Helps to draw out moisture from the zucchini and enhances the overall flavor.
Plain Yogurt: Acts as a binder in place of eggs and adds a slight tanginess. Greek yogurt can be used.
Parmesan: Adds a savory, cheesy flavor that complements the zucchini perfectly. Grated Pecorino Romano can be a great substitute. If you have an egg allergy, make sure your parmesan is egg-free.
Garlic Cloves: Fresh garlic adds a robust flavor. Feel free to adjust the amount based on your preference.
All-Purpose Flour: This provides structure to the fritters. You can use a gluten-free all-purpose flour blend for a gluten-free option.
Panko: These Japanese-style breadcrumbs give the fritters their signature crunch. Regular breadcrumbs can be used, but panko yields the best results.
Dried Dill: Adds a subtle herbaceous note that pairs well with the zucchini and yogurt. Fresh dill can also be used for a more pronounced flavor.
Baking Powder: Helps the fritters rise slightly and keeps them light.
Black Pepper: Adds a bit of heat and depth to the flavor.
Green Onions: Add a mild onion flavor and a bit of color. Chives are a great alternative.
Olive Oil: Used for frying, it provides a wonderful flavor and helps achieve that perfect crispy texture.
Process Overview: How To Make Zucchini Fritters Without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare The Zucchini
Grate zucchini using a box grater. Grate on the diagonal so you get long strands. Place in a bowl and sprinkle with salt. Mix, then let rest for 10 minutes. After 10 minutes, squeeze out excess water using your hands (or bundle up a tea towel), then place the zucchini in a bowl.
Step 2 – Make The Zucchini Batter
Preheat the oven to 200º F (100º C) to keep the fritters warm after cooking. Place a cooling rack on the tray; that way, the hot air circulates, which helps keep them crispy.
In a medium mixing bowl, add the yogurt, parmesan, garlic, flour, panko, dill, baking powder, and pepper. Mix to combine. Add the drained zucchini and green onions; mix until well combined. Let the batter rest for 5 minutes before forming the patties to allow the flour to absorb some moisture and bind better.
Step 3 – Form The Patties
Use a ¼-cup measuring cup to form the zucchini mixture into 6 patties. The mixture might seem loose at this point, but use your hand to lightly press the patties and bring them together. The patties will firm up as they cook.
Step 4 – Cook The Fritters
Heat 2 tablespoons of oil in a non-stick pan over medium-high heat. Cook the patties on the first side for 2 to 3 minutes, flip, and cook for 2 to 3 more minutes or until well browned, working in batches as necessary. Tip: Adjust heat if browning too quickly.
Transfer to tray and place in oven to keep warm. Repeat with remaining patties.
Recipe Tips
Squeeze Out Moisture: After grating the zucchini, be sure to squeeze out as much moisture as possible. This step is crucial for achieving crispy fritters.
Zucchinis: Grate zucchinis using the large holes of a box grater. Grate on the diagonal so you get long strands.
Preheat the Oil: Make sure the oil is hot before adding the fritter batter. This ensures they cook evenly and become golden brown.
Don’t Overcrowd the Pan: Fry the fritters in batches to maintain the oil temperature and ensure even cooking.
Keep Them Warm!: Preheat the oven to 200º F (100º C) to keep the fritters warm after cooking. Place a cooling rack on the tray; that way, the hot air circulates, which helps keep them crispy.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. Also, use gluten-free panko breadcrumbs.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Substitute plain yogurt with a dairy-free yogurt alternative, and use a dairy-free parmesan cheese.
Variations & Additions
Spicy Kick: Add a pinch of red pepper flakes or finely chopped jalapeño for some heat.
Herb Mix: Experiment with different herbs like parsley, basil, or cilantro for varied flavors.
Cheese Variations: Try adding 1/4 cup of shredded cheddar or crumbled feta for a different cheesy twist.
Serving Suggestions
These fritters are perfect served warm with a side of tzatziki, ranch dressing, or marinara sauce. They also make a great addition to a summer picnic spread or as a side dish to grilled meats.
Storing and Freezing Instructions
Storing: Any leftover fritters can be stored in an airtight container in the refrigerator for up to 5 days. They can be reheated in a skillet over medium heat to regain their crispiness.
Freezing: For longer storage, freeze the fritters in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be reheated straight from the freezer in a 375°F (190º C) oven for 15-20 minutes.
Frequently Asked Questions
Can I make these fritters in advance?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. For the best texture, fry the fritters just before serving.
How do I keep the fritters from falling apart?
Ensure you squeeze out as much moisture from the zucchini as possible and do not skip the yogurt and flour, as they help bind the ingredients together.
Can I double the recipe?
Absolutely, you can double the recipe. Doubling the recipe is a great idea if you’re serving a larger crowd or want to have extra for later.
Can I make these in the oven?
Yes, you can definitely make these fritters in the oven for a healthier alternative to frying. However, they won’t be as crispy. To do so, Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. Lightly brush the tops of the fritters with olive oil to help them crisp up in the oven. Bake in the preheated oven for 20-25 minutes, or until the fritters are golden brown and crispy on the outside. Flip them halfway through the baking time to ensure even browning on both sides.
These Eggless Zucchini Fritters are crispy on the outside, tender on the inside, and full of flavor! Plus, they’re incredibly simple and quick to whip up, and an excellent way to sneak some veggies into your meals.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 6fritters
Instructions
Prepare the zucchini:
Grate zucchinis using the large holes of a box grater. Grate on the diagonal so you get long strands.
Place the grated zucchini in a bowl and sprinkle with salt. Mix, then let rest for 10 minutes.
After 10 minutes, squeeze out excess water using hands (or bundle them up in a tea towel) then place zucchini i
Make The Zucchini Batter:
Preheat the oven to 200º F (100º C) to keep the fritters warm after cooking. Place a cooling rack over a baking tray; that way, the hot air circulates, which helps keep them crispy. This step is optional.
To a medium mixing bowl, add yogurt, parmesan, garlic, flour, panko, dill, baking powder and pepper. Mix to combine. Add the drained zucchini and green onions; mix until well combined. Let the batter rest for 5 minutes before forming the patties to allow the flour to absorb some moisture and bind better.
Form The Patties:
Use a ¼-cup measuring cup to form the zucchini mixture into 6 patties. The mixture might seem loose at this point, but use your hand to lighly press the patties and bring them together. The patties will firm up as they cook.
Cook The Fritters:
Heat 2 tablespoons of oil in a non-stick pan over medium-high heat. Cook the patties for 2 to 3 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until well browned, working in batches as necessary. Tip: adjust heat if browning too quickly.
Transfer to tray and place in oven to keep warm. Repeat with remaining patties.
Serve immediately with a dollop of yogurt, sour cream, Tzatziki or Ranch and garnish of extra green onions if desidesire.
Storing: Store any leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to regain their crispiness.Freezing: For longer storage, freeze the fritters in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be reheated straight from the freezer in a 375°F oven for 15-20 minutes.Oven: You can make these fritters in the oven as a healthier alternative to frying. However, they won’t be as crispy. To do so, Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. Lightly brush the tops of the fritters with olive oil to help them crisp up in the oven. Bake in the preheated oven for 20-25 minutes, or until the fritters are golden brown and crispy on the outside. Flip them halfway through the baking time to ensure even browning on both sides.Recipe Tips:
Squeeze Out Moisture: After grating the zucchini, be sure to squeeze out as much moisture as possible. This step is crucial for achieving crispy fritters.
Zucchinis: Grate zucchinis using the large holes of a box grater. Grate on the diagonal so you get long strands.
Preheat the Oil: Make sure the oil is hot before adding the fritter batter. This ensures they cook evenly and become golden brown.
Don’t Overcrowd the Pan: Fry the fritters in batches to maintain the oil temperature and ensure even cooking.
Keep Them Warm!: Preheat the oven to 200º F (100º C) to keep the fritters warm after cooking. Place a cooling rack on the tray; that way, the hot air circulates, which helps keep them crispy.
Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. Also, use gluten-free panko breadcrumbs.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Substitute plain yogurt with a dairy-free yogurt alternative, and use a dairy-free parmesan cheese.
Variations & Additions:
Spicy Kick: Add a pinch of red pepper flakes or finely chopped jalapeño for some heat.
Herb Mix: Experiment with different herbs like parsley, basil, or cilantro for varied flavors.
Cheese Variations: Try adding shredded cheddar or feta for a different cheesy twist.
Potential Cons Of The Recipe:
Zucchini’s High Water Content: One of the main challenges with this recipe is managing the high water content of zucchini. If not properly squeezed out, the excess moisture can make the fritters soggy instead of crispy.
Egg-Free Binding: Since this recipe is egg-free, the fritters rely on yogurt and flour for binding. If not mixed well or if the moisture content is off, the fritters might fall apart during cooking.
Tips To Mitigate These Cons:Zucchini’s High Water Content:
Squeeze Thoroughly: After grating the zucchini, sprinkle some salt on them and let them rest for 10 minutes to draw out more moisture before squeezing. Then, place them in a clean kitchen towel or cheesecloth and squeeze out as much water as possible.
Drain Again if Necessary: If the mixture seems too wet while mixing, you can use a paper towel to blot excess moisture from the zucchini mixture.
Egg-Free Binding:
Measure Accurately: Ensure you measure the yogurt and flour accurately to get the right consistency for binding.
Mix Well: Thoroughly mix the ingredients to evenly distribute the yogurt and flour, which helps bind the fritters together.
Rest the Batter: Let the batter rest for a few minutes before cooking to allow the flour to absorb some moisture and bind better.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
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This simple recipe for baked chicken thighs is one you will make over and over. Super versatile and delicious.
If you are a fan of easy chicken recipes, you will also love our French Onion Chicken Thighs. It’s one of our most popular recipes and has wonderful reviews.
❤️WHY WE LOVE THIS RECIPE
This is a simple recipe, perfect for busy nights. The spices really bring out a great flavor and the thighs are so tender they fall off the bone! My family loves this recipe and it goes great with so many side dishes. You could also add these spices to chicken breasts too.
🍴KEY INGREDIENTS
Bone-in chicken thighs
Onion salt
Garlic salt
Chili pepper
Cumin
Black pepper
Paprika
SWAPS
You can switch out the spices and we often use smoked paprika! It’s one of our favorite spices. You can also use chicken legs, breasts or even use theses spices on a turkey breast. Great combination.
🍽️HOW TO MAKE
These crispy baked chicken thighs are so easy and takes no prep, which is always a plus with any recipe!
Step 1 Preheat oven to 350 degrees, line baking sheet with foil and spray with cooking spray.
Step 2 Add all spices to a small container with a lid and shake until thoroughly mixed together. Sprinkle mixture over chicken thighs.
Step 3 Bake until thighs are crispy, it took about 1 hour. You can always test it with a thermometer inserted near the bone, it should read 165 degrees.
⭐TIP
Let the chicken thighs rest at least 5 minutes after removing them from the oven to keep them nice and juicy.
SERVE THIS WITH
As the photo shows, we made our Bow-Tie Pasta Salad to serve with these delicious chicken thighs.
Amish Pasta Salad– This is our most popular pasta salad for a reason! If you haven’t tried it, you definitely need to!
Cowboy Caviar Pasta Salad – If you are a fan of the dip cowboy caviar you will love the taste of this delicious salad.
Macaroni Coleslaw Salad – This salad is amazing, it combines coleslaw and macaroni and it’s always a hit!
Bacon Ranch Chopped Salad – This salad has so many wonderful ingredients and would be great with these chicken thighs.
These Crispy Baked Chicken Thighs are so easy to make, only a few ingredients and are delicious! Great for a busy night and wonderful with a pasta salad.
Prep Time 5 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr5 minutesmins
Course Main Course
Cuisine American
8bone-in chicken thighs
1/4teaspoononion salt
1/4teaspoongarlic salt
1/4teaspoonchili pepper
1/4teaspooncumin
1/4teaspoonblack pepper
1/4teaspoonpaprika
Preheat oven to 350 degrees, line baking sheet with foil and spray with cooking spray.
Add all spices to a small container with a lid and shake until thoroughly mixed together. Sprinkle mixture over chicken thighs.
Bake until thighs are crispy, it took about 1 hour. You can always test it with a thermometer inserted near the bone, it should read 165 degrees.
This Bow-Tie Pasta Salad is loaded with delicious vegetables and great seasonings. It’s a fantastic side dish that goes great with just about any meal!
If you love this salad you will also want to our Amish Pasta Salad, it is incredible and has wonderful reviews.
❤️WHY WE LOVE THIS RECIPE
We love the combination of the delicious vegetables and the dressing with this salad. Then you add in the bowtie pasta and it’s a hit. If you look at the ingredient list, you may think this takes a lot of time; chopping the vegetables is the most time-consuming part. You can also make this salad you own, its super versatile, if you see an ingredient you don’t like, simply leave it out.
🍴KEY INGREDIENTS
Bow-tie pasta, uncooked
Eggs
Cherry tomatoes
Radishes
Cucumber
Green onions
Green pepper
Shredded cheese (I use cheddar, can use what you like)
Fresh or frozen sweet peas, uncooked (can cook if you want)
Celery seeds
Salt
Dried or fresh basil
White granulated sugar
White vinegar
Mayonnaise or Miracle Whip
🍽️HOW TO MAKE
The hardest part of this salad is chopping up all the vegetables, so once that is done and you have made the pasta, you are set!
Step 1 Cook pasta according to package directions to al dente and drain well. Combine pasta, eggs, cherry tomatoes, radishes, cucumber, green onions, green pepper, cheese and peas.
Step 2 Toss well with spoon. Sprinkle on celery seeds, salt, basil, sugar and vinegar. Add mayonnaise and mix all ingredients well with spoon. Refrigerate at least 3 or 4 hours to let flavors marry. Makes 8 to 10 servings. This keeps well in the refrigerator and recipe could be cut in half.
OTHER PASTA SALAD RECIPES
SERVE THIS SALAD WITH
Crispy Baked Chicken Thighs– These are so easy to make and have such a wonderful flavor. They go great with this pasta salad.
BBQ Pork Chops – Get the grill out and enjoy these delicious pork chops with this pasta salad.
Stuffed Green Peppers – These are one of our most popular recipes and they go great with any salad, but this one is a great addition.
STORING, REHEATING & SERVING SIZE
We store this in the fridge, it makes about 8 servings. You can easily double this recipe for a larger crowd.
This refreshing bow-tie pasta salad is perfect to enjoy during the summer. You can add whatever vegetables you like! Very versatile and keeps well.
Prep Time 15 minutesmins
Cook Time 14 minutesmins
3 hourshrs
Total Time 3 hourshrs29 minutesmins
Course Salad
Cuisine American, southern
3cupsbow-tie pastauncooked
3eggsboiled, peeled and chopped
1(10 ouncbox cherry tomatoes or about 20 tomatoes sliced in half
4or 5 radishessliced
1small cucumberpeeled and chopped
1cupchopped green onions
1small green pepperchopped
1cupshredded cheeseI use cheddar, can use what you like
1cupfresh or frozen sweet peasuncooked (can cook if you want)
1teaspooncelery seeds
1/2teaspoonsalt
1teaspoondried basil or 1 tablespoon fresh basilchopped
2tablespoonswhite granulated sugar
2tablespoonswhite vinegar
1/2cupmayonnaise or Miracle Whip
Cook pasta according to package directions to al dente and drain well. Combine pasta, eggs, cherry tomatoes, radishes, cucumber, green onions, green pepper, cheese and peas.
Toss well with spoon. Sprinkle on celery seeds, salt, basil, sugar and vinegar. Add mayonnaise and mix all ingredients well with spoon. Refrigerate at least 3 or 4 hours to let flavors marry. Makes 8 to 10 servings. This keeps well in the refrigerator and recipe could be cut in half.
Tomato Cracker Salad is a vintage recipe that has been around a very long time. The combination of saltine crackers, delicious garden tomatoes makes the perfect summer salad.
If you love tomato dishes, you must give our Southern Tomato Pie a try! It has fantastic reviews and is a summer “must make”
❓WHAT IS SOUTHERN TOMATO CRACKER SALAD?
Basically, tomato cracker salad is the classic Southern tomato sandwich in a salad form. The crackers, tomato, and mayonnaise deliver the same taste as the sandwich. It’s delicious! I’ve read that this recipe comes from southeast Georgia.
❤️WHY WE LOVE THIS RECIPE
Southern Tomato Cracker Salad is a classic! I remember vividly the first time I ever saw this salad or had it served to me at a meal. My new mother-in-law, a Southern lady from Mississippi, served it for dinner back in 1976. I thought it was the grossest looking stuff I had ever seen and I certainly did not want to eat any of it. She was a wonderful Southern hostess and kept passing me this salad and saying I should try it. I finally took a little on my plate and was pleasantly surprised that it was not just awful. I still was not sure if I liked it or not though. This salad will grow on you! It became one of my favorite things to eat at her house. She even made it for me when I was sick and brought it to me because she knew how much I liked it.
🍴KEY INGREDIENTS
Saltine Crackers
Can of diced tomatoes or fresh tomatoes
Onion
Green Pepper
Boiled Eggs
Mayonnaise
Black Pepper
🍽️HOW TO MAKE
This tomato cracker salad couldn’t be easier to put together! Simply mix all ingredients EXCEPT the crackers together in a bowl. Refrigerate for several hours before serving. Right before you serve, add the crushed crackers and serve on a lettuce bed. Makes about 5 cups of salad.
Even though we love it with just the basic ingredients, it’s also great with shrimp or chicken. You could also add in olives and bacon. This dish is best when you can use fresh juicy garden tomatoes. The taste is so good, and it’s refreshing! I love to add a lot of black pepper and sometimes garlic powder too. Some people prefer to add the crackers at the time you serve it, while others think it is better after it sits a bit. I personally love it either way.
⭐TIP
I think this salad is best served immediately once you add the crackers. You can make it all up, and add the crackers right before serving. That is just our preference.
📖OTHER TOMATO RECIPES
We love recipes that use delicious garden tomatoes! These are some of our absolute favorites.
BLT Cracker Salad – This is twist on this very recipe! We used cherry tomatoes, bacon and ritz crackers.. and oh my.. it is delicious!
Cucumber Tomato Salad – This is a very refreshing summer salad and the dressing takes it to the next level.
Fresh Tomato Bread – This cheesy tomato bread is a must-make with your delicious garden tomatoes. Wonderful reviews!
This classic tomato cracker salad has been around a very long time. If you’ve never tried it, you are in for a real treat. Such an old fashioned recipe.
Prep Time 20 minutesmins
Cook Time 0 minutesmins
3 hourshrs
Total Time 3 hourshrs20 minutesmins
Course Salad
Cuisine American, southern
1sleeve saltine crackerscrushed
114.5 ounccan diced tomatoes, undrained (I use fresh tomatoes in summer
1/4cuponionchopped (can use green onions)
1/4cupgreen pepperchopped
5eggsboiled, peeled and chopped
1/4teaspoonblack pepper
1/4 to 1/2cupmayonnaise
Mix all ingredients EXCEPT the crackers together in a bowl. Refrigerate for several hours before serving. Right before you serve, add the crushed crackers and serve on a lettuce bed. Makes about 5 cups of salad.
You can easily add celery, shrimp, cooked chicken, bacon, olives, etc. Very versatile dish. Some people prefer to add the crackers at the time you serve it while others think it is better after it sits a bit. I personally love it either way.
The Kentucky Derby is the most famous horse race in the world. It brings some amazing horses to Churchill Downs; it also features incredible hats and fashion for the ladies and some wonderful Kentucky cuisine. Attend any Derby party, and you are bound to be served some good ole Kentucky recipes. After all, it’s tradition! Being that we’re Kentucky girls, grew up in the horse industry and we both have had careers in the Thoroughbred racing industry….we LOVE the Kentucky Derby and these fabulous Kentucky dishes!
Kentucky Mint Julep
This delicious Mint Julep is the official drink of the Kentucky Derby! It’s a must make on Derby day!
This recipe for Woodford Pudding dates back to the 1800’s. I always get asked why it doesn’t have woodford reserve in it.. well that bourbon was first introduced in 1996.
This homemade pimento cheese is a one of our most popular for a reason! Easy to make and a great addition to any gathering. You may also love this delicious pimento cheese spread!
This cheese spread is amazing! Highly recommend making it for your Derby Party! It’s so easy and addictive. It’s another recipe from our magazine website, Front Porch Life.
We hope you have found some great recipes for your Derby gathering! It really is a wonderful way to spend the day and these are all some of our favorites.
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This Vermicelli Rice (Arroz con Fideos) is delicious and comforting, but it’s also incredibly easy to make, using simple ingredients that pack a punch of flavor. One tasty side dish that will be a hit on any occasion.
Vermicelli Rice: A Flavorful Twist on a Classic Side Dish!
Today, I’m excited to share this cherished family recipe with you that I think you will love just as much as we do. The best recipes are passed down through generations, am I right? My mom used to always make this recipe of Arroz con Fideos.
Arroz con Fideos is, hands down, my kid’s favorite rice. I can make it alongside just about any main dish, and it will be gobbled up with no problem. Not only is it delicious and comforting, but it’s also incredibly easy to make, using simple ingredients that pack a punch of flavor.
With its simple ingredients, easy preparation, and delicious flavor, it’s no wonder it’s a favorite among kids and adults alike. So, gather your ingredients, follow the recipe tips, and indulge in a bowl of this flavorful rice that pairs perfectly with any main dish … you won’t be disappointed!
What To Love About This Recipe
Easy and Quick to Make: Perfect for busy weeknights or lazy weekends when you want something tasty without spending hours in the kitchen.
Simple Ingredients: With just a handful of pantry staples, you can whip up a satisfying side dish that pairs well with almost anything.
Flavorful: The combination of aromatic basmati rice, toasted vermicelli pasta, and savory seasonings creates a dish bursting with flavor.
Great for Meal Prep and Make-Ahead: Prepare a batch ahead of time and reheat it when needed, or pack leftovers for lunch the next day.
Fun Twist to the Classic White Rice: Add a touch of excitement to your mealtime routine with this delightful variation on traditional white rice.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Basmati Rice: Known for its fragrant aroma and fluffy texture, basmati rice is the perfect choice for this dish. Feel free to use jasmine rice, long-grain white rice, or even brown rice as a substitute for basmati rice.
Water: Used for rinsing the rice and cooking it to perfection.
Olive Oil: Adds a subtle richness to the dish and helps toast the vermicelli pasta for added flavor.
Vermicelli Pasta: This thin pasta adds a delightful texture and nutty flavor to the rice. If you don’t have vermicelli pasta on hand, you can use thin spaghetti, angel hair pasta, or even orzo.
Salt: Enhances the dish’s flavors and balances the rice’s sweetness.
Garlic Powder: Infuses the rice with a hint of garlic flavor without the need for chopping fresh garlic.
Butter: Optional but highly recommended for an extra layer of richness and flavor. You can use dairy-free butter for a dairy-free version.
Process Overview: How To Make Vermicelli Rice (Arroz con Fideos) Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Rinse
Using a fine-mesh strainer, rinse the rice with cold water until the water runs clear.
Step 2 – Toast
Heat the olive oil and add the pasta. Stir continuously to toast it evenly. Once the Vermicelli is a nice golden brown color, add the rice and let it toast a bit, too, until the rice is opaque.
Step 3 – Cook
Add 4 cups of water, salt, and garlic powder; mix to combine. Bring to a boil over medium-high heat. Cover and reduce to low heat and simmer. Cook until the rice has absorbed the water, about 15 to 20 minutes. Turn off the heat and keep the rice covered for 5 minutes.
Step 4 – Fluff
Add the cubed butter on top of the rice and fluff the rice with a fork, trying to incorporate and distribute the butter throughout the rice. Served hot.
Recipe Tips
Rice: I like to use basmati rice for this recipe. However, you can use any long-grain or medium-grain rice. Make sure to check the manufacturer’s package for instructions on the amount of water to add and cook time. Specific types of rice may differ from this recipe.
Rinse: You must rinse the rice to get rid of excess starch, which causes the rice to be sticky (this rice is not meant to be sticky)
Use Cold Water: adding cold water to the rice allows the grains to absorb the water gradually and ensures that they cook evenly. If you add boiling water to the pot, its intense heat will cook the outside too quickly before the inside has a chance to soften.
Adjust Seasonings: Taste the rice before serving and adjust the seasoning according to your preference. You can add more salt, garlic powder, or even a pinch of chili flakes for a spicy kick.
Fluff with a Fork: After cooking the rice, fluff it with a fork to separate the grains and achieve a light, fluffy texture.
Let it Rest: Allow the rice to rest for a few minutes after cooking to allow the flavors to meld together before serving.
Variations & Additions
Add Vegetables: Enhance the dish’s nutritional value by stirring in diced vegetables such as carrots, peas, or bell peppers during the last few minutes of cooking.
Herb Infusion: Stir in freshly chopped herbs like parsley, cilantro, or dill before serving for a pop of freshness.
Spice it Up: Experiment with different spices such as cumin, paprika, or turmeric to add complexity to the flavor profile.
Fun Additions: Get creative and customize the dish with your favorite ingredients, such as toasted nuts, dried fruit, or crumbled feta cheese.
Serving Suggestions
This fantastic side dish is super versatile and customizable, allowing you to create delicious meals that suit your taste preferences and dietary needs. It literally will go well with any main dish, but our favorite way to serve this vermicelli rice is with Easy Grilled Chicken Shawarma and Easy Chipotle Steak Bites.
Storing and Freezing Instructions
Refrigerator: Store leftover rice in an airtight container in the refrigerator for up to5 days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.
Freezer: To freeze, transfer cooled rice to freezer-safe bags or containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this dish gluten-free?
Absolutely! You can use gluten-free pasta for a gluten-free version.
Can I skip toasting the vermicelli pasta?
Toasting the vermicelli adds depth of flavor, but if you’re short on time, you can skip this step. However, the dish may lack that toasty aroma, so I do not recommend skipping this step.
How much in grams is a cup of uncooked rice?
A cup of uncooked rice is about 200 g.
How much in grams is a cup of broken vermicelli pasta?
A cup of broken vermicelli pasta is about 120 g.
I am not a fan of garlic; can I skip the garlic?
Absolutely! If you’re not a fan of garlic, you can easily omit it from the recipe without sacrificing too much flavor. The garlic powder in the recipe adds a subtle savory note, but the dish will still be delicious without it. You can adjust the seasoning to your preference by adding a little extra salt, onion powder, or your favorite herbs and spices to enhance the flavor profile.
How long does cooked rice last?
Once the rice is cooked, it can be stored in the refrigerator for up to 5 days if it is properly stored in an airtight container.
How many people will a cup of uncooked rice feed?
A cup of uncooked rice (about 200 g) can generally feed around 3 to 4 people. However, this can vary based on factors such as portion sizes and accompanying dishes.
Is vermicelli just broken spaghetti?
While vermicelli and spaghetti may appear similar in shape, they are not the same pasta. Vermicelli is generally thinner than spaghetti and has a finer texture. It is delicate and cooks quickly. However, broken spaghetti can be used as a substitute for vermicelli in this recipe, but the texture may differ slightly.
What is vermicelli?
Vermicelli is a type of pasta that is thin, long, and thread-like in appearance. The name “vermicelli” comes from the Italian word “vermicello,” which means “little worms” or “little threads.” It is commonly used in various cuisines around the world, including Italian, Asian, and Middle Eastern cuisines.
This Vermicelli Rice (Arroz con Fideos) is delicious and comforting, but it’s also incredibly easy to make, using simple ingredients that pack a punch offlavor.One tasty side dish that will be a hit on anyoccasion.
Prep Time 5 minutesmins
Cook Time 25 minutesmins
Total Time 30 minutesmins
Servings 8servings
Instructions
Rinse the rice in a fine-mesh strainer under cold running water until the water is no longer cloudy. I recommend capturing some of the rinse water in a bowl to check whether it is starchy. Keep rinsing and checking until the water runs clear. Shake and lightly press with hands to drain.
In a medium cooking pot, heat the olive oil on medium-high heat. Add the vermicelli pasta and continuously stir to toast it evenly. Vermicelli should turn a nice golden-brown color, but it burns easily so keep your eyes open, so they don’t over-brown or burn.
Add the rinsed basmati rice and continue to stir so that the rice toasts a bit too, about 1 minute, or until the rice is opaque and well-coated with the olive oil.
Add 4 cups of water, salt and garlic powder; mix to combine. Bring to a boil over medium-high heat. Cover and reduce to low heat and simmer. Cook until the rice has absorbed the water, about 15 to 20 minutes. Turn off the heat and keep the rice covered for 5 minutes. IMPORTANT: Make sure to check the manufacturer's package for instructions on the amount of water to add and cook time. Specific types of rice may differ from this recipe.
Add the cubed butter on top of the rice and fluff the rice with a fork, trying to incorporate and distribute the butter throughout the rice. Served hot.
Rice: Depending on the type and brand of rice you are using, the water quantity and cooking time may vary slightly. To ensure the best results, I recommend using a type of rice you are familiar with or following the package suggestions for water-to-rice ratios and cooking times. Adjust the water amount accordingly if needed, as some rice varieties may require more or less water for optimal cooking. By following these guidelines, you’ll always achieve perfectly cooked Vermicelli Rice.Refrigerator: Store leftover rice in an airtight container in the refrigerator for up to5 days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.Freezer: To freeze, transfer cooled rice to freezer-safe bags or containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.Recipe Tips:
Rice: I like to use basmati rice for this recipe. However, you can use any long-grain or medium-grain rice. Make sure to check the manufacturer’s package for instructions on the amount of water to add and cook time. Specific types of rice may differ from this recipe.
Rinse: You must rinse the rice to get rid of excess starch, which causes rice to be sticky (this rice is not meant to be sticky)
Use Cold Water: adding cold water to the rice allows the grains to gradually absorb the water and ensures that they cook evenly. If you add boiling water to the pot, its intense heat will cook the outside too quickly before the inside has a chance to soften.
Adjust Seasonings: Taste the rice before serving and adjust the seasoning according to your preference. You can add more salt, garlic powder, or even a pinch of chili flakes for a spicy kick.
Fluff with a Fork: After cooking the rice, fluff it with a fork to separate the grains and achieve a light, fluffy texture.
Let it Rest: Allow the rice to rest for a few minutes after
Variations & Additions:
Add Vegetables: Enhance the dish’s nutritional value by stirring in diced vegetables such as carrots, peas, or bell peppers during the last few minutes of cooking.
Herb Infusion: Stir in freshly chopped herbs like parsley, cilantro, or dill before serving for a pop of freshness.
Spice it Up: Experiment with different spices such as cumin, paprika, or turmeric to add complexity to the flavor profile.
Fun Additions: Get creative and customize the dish with your favorite ingredients, such as toasted nuts, dried fruit, or crumbled feta cheese.
Read the whole post for more tips, tricks, variations, step-by-step photos, and more.★ Did you make this recipe? Don’t forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
This Deviled Eggs Recipe is one of our favorites and it’s also very versatile. We love to add to it, or just serve it the way it’s written.
If you love deviled eggs, you MUST try these delicious Pimento Cheese Deviled Eggs. My family loves them and they have wonderful reviews.
❤️WHY WE LOVE THIS RECIPE
We love how versatile this recipe is and you an add what you love to it. We added bacon bits to these and a little greenery but you don’t have to. This is a great basic recipe for deviled eggs. Some people love to add a green olive to them, it’s all a personal choice, but this is a wonderful base recipe.
🍴KEY INGREDIENTS
Eggs
Sweet pickle relish
Mayonnaise
Yellow mustard
Pepper
Salt
Sugar
Paprika (To sprinkle on top)
SWAPS
If you love dill instead of sweet relish, then, by all means, switch that out. Add bacon to the top, an olive, use a different mustard (honey mustard is great), you can easily make this recipe your own.
🍽️HOW TO MAKE
These are not hard to make and the longest part of the process is boiling the eggs and peeling them.
COOKING STEPS
Step 1 Contrary to what many people say, I think adding the eggs to boiling, salted water, makes them easier to peel. Always have eggs at room temperature before boiling! Bring salted water (add about 1 tablespoon salt to water before boiling) to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water. Boil eggs on medium heat and boil one minute per egg. A dozen eggs takes twelve minutes boiling time. Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.
Step 2 Once peeled, slice the eggs lengthwise and scoop out the center yolks. In a bowl combine egg yolks with ingredients and mash with a fork. Spoon filling into halves. Sprinkle eggs with paprika. Add bacon bits and parsley if you desire.
⭐TIP
If you are not a fan of vinegar, you can easily use pickle juice. We like to really fill our eggs with the mixture as you can see! You can use less in each egg if you like.
SERVE THIS WITH
Deviled Eggs are a classic side dish and are served at most holidays! We love them for Easter and you may want to check out these wonderful Easter Recipes.
RECIPE VARIATIONS
If you are a fan of Deviled Eggs, you will also love these delicious recipes:
Deviled Egg Macaroni Salad – This dish is always a hit and wonderful for any potluck! Video included with this recipe.
Egg Salad – This is always a great way to enjoy eggs, and super versatile! Add this to your menu list. Great for a sandwich or on Ritz crackers.
These Deviled Eggs are always a hit and a great classic recipe. Deviled Eggs are a wonderful side dish for any occasion and you will find them at most holiday meals.
Prep Time 10 minutesmins
Cook Time 12 minutesmins
Total Time 22 minutesmins
Course Side Dish
Cuisine American
6eggsboiled and peeled
2teaspoonssweet pickle relish
2tablespoonsmayonnaise
2tablespoonsyellow mustard
1/8teaspoonpepper
1/4teaspoonsalt
1/4teaspoonsugar
PaprikaTo sprinkle on top
Bring salted water (add about 1 tablespoon salt to water before boiling) to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water.
Boil eggs on medium heat and boil one minute per egg. A dozen eggs takes twelve minutes boiling time.
Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.
Once peeled, slice the eggs lengthwise and scoop out the center yolks
In a bowl combine egg yolks with ingredients and mash with a fork. Spoon filling into halves. Sprinkle eggs with paprika.
Contrary to what many people say, I think adding the eggs to boiling, salted water, makes them easier to peel. Always have eggs at room temperature before boiling. You can top these eggs with bacon, olives, parsley, dill, etc. You can also just enjoy them the way the recipe is written. We added a few toppings for the photo.
Delicious & The BEST Italian Sauteed Mushrooms Recipe in the world – this is one of my favorite side dishes my mama makes.
I remember having huge family gatherings at my mom’s house on holidays like Thanksgiving and Christmas and these Italian Sauteed Mushrooms were always there. My mom would cook a huge turkey and few side dishes, while everyone else would bring desserts and appetizers.
Reasons I Love This Recipe
Crowd Pleaser: Everyone loves my mom’s sautéed mushrooms! I don’t remember a single time that at least one person hasn’t wanted the recipe.
Easy: You wouldn’t believe how easy it is to make this mushroom recipe. All you will need is 5 ingredients and one SECRET SAUCE.
Quick: Cooking this easy holiday side dish will only take about 15 minutes.
Make Ahead: It tastes even better after 48 hours, because the mushrooms will marinate in the Secret Sauce and will make the mushrooms taste extra yummy. Such a win because that means you can prep ahead which is what I need when it comes to big holiday meals!
What are you waiting for? Scroll down to see how to make The Best Italian Sautéed Mushrooms Recipe.
Ingredients You Need to Make the Best Sauteed Mushrooms:
Baby Bella Mushrooms: also called cremini mushrooms, they have a deep earthy flavor and beautiful color
Italian Dressing: You can make your own homemade Italian dressing or buy your favorite brand from the store. This is the secret sauce combined with the flavor of the bell peppers and onions…so dreamy!
Onion: just a yellow onion works great
Red Bell Pepper: you could also use orange or yellow
Salt and Pepper: adds flavor
Parsley: used for garnish
The measurements for each ingredient can be found in the recipe card at the end of this post. Keep scrolling for all the details!
Substitutions and Variations
If you can’t find baby bella mushrooms, white button mushrooms will work fine. They just will lack a little depth of flavor. Portobello mushrooms can also be used. You’ll just want to cut them into bite size pieces. Porcini, chanterelle or shiitake mushrooms are also options but they tend to be quite expensive. You can also do a combination of any of these.
Fresh parsley can be swapped for any variety of fresh herbs…thyme, oregano, or rosemary will all taste great.
If you want to add a little heat, add a pinch or two of red pepper flakes.
How to Clean Mushrooms
Mushrooms can sometimes have dirt on them when they are packaged. Be sure to wipe mushrooms with a dry paper towel to clean them. Don’t wash them in water or use a damp paper towel. Mushrooms are like sponges and will soak up water. You don’t want to add any extra moisture, and you want the mushrooms to soak up the Italian dressing flavors.
How to Sauté Mushrooms:
Using a large skillet on a medium/high heat, add 1lb of sliced mushrooms (I like to leave the stem on) and sprinkle a little salt. Cook for about 5-7 minutes, or until golden brown color, stirring few times.
To the same skillet add 1 cup of Italian dressing, 1 diced onion and 1 sliced red pepper. Stir and bring it to a boil. Reduce the heat to medium heat, season with salt and pepper, if needed, cook for 3 more minutes, stirring few times.
Serve warm or cold with a dash of freshly chopped parsley. Keep in the refrigerator in the air tight container for up to 3-5 days. Enjoy!
What to Eat with Italian Sauteed Mushrooms
How to Store Cooked Mushrooms?
Cooked Mushrooms can be stored in airtight container or a zip bag in the refrigerator from 3-5 days.
Can Mushrooms be Reheated?
Have you ever wondered, can mushrooms be reheated? They were so good at that holiday party last night, so why not have them again the next day, right?
It is recommended not to preheat cooked mushrooms because it can upset the belly.
After you make these Italian Sautéed Mushrooms, it is best to eat it cold. You will like how these sautéed mushrooms will taste after they cool off, in my opinion even better!
You won’t be able to resist the bold umami flavor of these savory Italian sauteed mushrooms! And aren’t they so beautiful?! I just love the colors!
More Mushroom Recipes You’ll Love:
Servings: 6
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Description
Delicious & The BEST Italian Sauteed Mushrooms Recipe in the world – this is one of my favorite side dishes my mama makes.
Prevent your screen from going dark
Using a large skillet on a medium/high heat, add 1lb of sliced mushrooms and sprinkle a little salt. Cook for about 5-7 minutes, or until golden brown color, stirring few times.
1 lb Mushrooms, Salt and Pepper
To the same skillet add 1 cup of Italian dressing, 1 diced onion and 1 sliced red pepper. Stir and bring it to a boil. Reduce the heat to medium heat, season with salt and pepper, if needed, cook for 3 more minutes, stirring few times.
1 Cup Italian Dressing, 1 Onion, 1 Red Bell Pepper, Salt and Pepper
Serve warm or cold with a dash of freshly chopped parsley. Keep in the refrigerator in the air tight container for up to 3-5 days. Enjoy!
Parsley
Store in an airtight container in the refrigerator. They will keep for 3-5 days.
