Casseroles - Southern Cravings

Southern Pineapple Casserole Recipe

Anna Kate — Tue, 07 May 2024 10:30:00 +0000

This recipe is so easy to put together in 30 minutes or less and comes together with a few simple ingredients and zero prep work. This easy side dish will be a cherished favorite at your Southern table.

I’m so excited to share this quintessential Southern dish with y’all today! I love the combination of sweet and savory flavors that comes together with the sharp cheddar cheese and the sweetness of the pineapple chunks. While cheddar cheese and pineapple may seem like an odd combination, once you have your first bite, you’ll be going back for more. Contrary to what you might be thinking, this is not a dessert recipe!

Easy Pineapple Casserole

Pineapple casserole is a Southern classic, typically served at family gatherings and potlucks. It’s been a staple in Southern homes for decades — just like ambrosia and pear salad. Traditionally, this casserole is served during holiday meals but can be made any time of the year. It’s a wonderful addition to Thanksgiving Dinner, Easter Dinner, Christmas Dinner …and it goes really well with a baked ham or pork chops, too.

It might seem like a strange combination, but hear me out! It’s the sweet pineapple, savory cheddar cheese, and buttery cracker crumbs from the Ritz cracker topping that create the perfect balance of sweet and savory. Plus, it’s so easy to make! Just throw everything into a casserole dish and pop it into the oven. Once it’s done, the texture is soft and tender on the inside with a contrasting crunch of the topping.

Why You’ll Love This Recipe

Unique: The fusion of pineapple, cheddar cheese, and a crunchy topping is unexpected but incredibly delicious.
Easy to make: With straightforward steps and pantry staple ingredients, pineapple casseroles are a breeze to put together.
Crowd-pleaser: This dish has a way of wowing guests and sparking conversation.
Comforting: The warm, sweet, and savory combination is heartwarming and comforting.

Ingredients & Substitutions

Pineapple Chunks: Make sure to purchase the canned pineapple in the juice – not syrup. You’ll reserve a little juice to add into the casserole itself. You can also use pineapple tidbits, too. Fresh pineapple will not work with this recipe.
Sugar, Butter, and Flour: These ingredients are combined to thicken the casserole and hold it all together. Self-rising flour and all-purpose flour will work for this recipe.
Cheddar cheese: Adds a savory element to the casserole, giving it that extra bite! I recommend shredding a block of cheddar as pre-shredded cheese contains an anti-caking agent which will prevent it from melting.
Butter and Ritz crackers: These two ingredients come together to for the salty, buttery, cracker topping that is my favorite! You could also try any brand of buttery crackers, including cornflakes.

How to Make a Cheesy Pineapple Casserole

Please see the recipe card below for the complete list of ingredients, measurements, and instructions.

Step 1: Prep

In a large bowl, combine the sugar, flour, and the pineapple juice saved from the can. Toss in your pineapple and give everything a good mix.

Step 2: Assemble

Spoon the pineapple mixture into a square baking dish, then sprinkle a generous layer of cheese on top. Mix crushed Ritz crackers with melted butter for the topping, then spread it evenly over the cheese layer.

Step 3: Bake

Now, all that’s left is to bake it! Pop the casserole in the oven at 350F and bake it until it’s golden brown and bubbly. The flour will thicken up the pineapple juice as it bakes and cools, resulting in a jammy filling with a perfectly toasty and crispy topping.

Allow the dish to rest at room temperature for about 5 minutes before serving.

What to Serve with Pineapple Casserole

The unique flavor of this pineapple casserole pairs well with savory dishes like a spiral holiday ham, crockpot turkey breast, or prime rib. Pair it alongside other holiday classics like Southern cornbread dressing, green bean casserole, and mashed potatoes for a complete holiday dinner.

Tips For The Best Recipe

Melt the butter: Use melted butter for the topping to ensure it coats the crushed Ritz crackers evenly.
Baking: Bake the casserole until it’s golden and bubbly for the best texture and flavor.
Have patience: Let your pineapple casserole cool for a few minutes before serving to allow the flavors to meld together and the filling to thicken.
Don’t overmix: Try not to overmix the pineapple with the sugar and flour mixture to maintain the pineapple’s texture.
Use the right cheese: Pre-shredded cheese can be convenient, but shredding your own gives a fresher flavor.

What To Do With Leftovers

If you have any leftover pineapple casserole, follow these simple storage tips:

Fridge: Any leftovers can be kept in the fridge for up to 3-4 days. Just make sure to keep them in an airtight container or the casserole dish with a lid.
Freezer: I don’t recommend freezing this recipe since it will turn soggy once it thaws.
Reheating: To reheat your pineapple cheese casserole, warm it in the oven at 350F until heated through to your liking.

More Old Fashioned Recipes

If you enjoyed this pineapple casserole, you have to check out a few more old fashioned recipes like these:

Southern Pineapple Casserole Recipe

This Southern pineapple casserole is the perfect blend of sweet and savory! Chunks of pineapple, that bite of shredded cheddar cheese, and the buttery cracker topping make this one of those cherished old fashioned, southern classics! This recipe is so easy to put together in 30 minutes or less and comes together with a few simple ingredients and zero prep work. This easy side dish will be a cherished favorite at your Southern table.

Course Side Dish

Cuisine American, Southern

Keyword casserole, easy side dish recipe, old fashioned recipe, pineapple

Cook Time 30

Total Time 30

Servings

Calories 195kcal

Author Anna Kate

Equipment

1 8×8 inch casserole dish

Ingredients

40 ounces canned pineapple chunks in juice drained (reserve 6 Tbsp. juice)
⅓ cups sugar
5 tablespoons all-purpose flour
1 cup Cheddar cheese freshly shredded
¼ cup butter melted
1 sleeve Ritz crackers crushed

Instructions

Preheat the oven to 350°F. In a medium size bowl, combine sugar, flour, and reserved pineapple juice. Add pineapple chunks and toss well to combine. Spoon pineapple mixture into a greased 8×8-inch casserole dish, and top with shredded cheese.
Combine crushed Ritz crackers and melted butter. Spread Ritz cracker topping evenly on top of pineapple mixture.
Bake at 350°F for 30 minutes, or until bubbly.

Nutrition

The post Southern Pineapple Casserole Recipe appeared first on Southern Cravings.

Old Fashioned Southern Squash Casserole

Anna Kate — Mon, 06 May 2024 17:05:03 +0000

There’s something so heartwarming and nostalgic about a good old fashioned squash casserole! This is my twist on the cracker barrel squash casserole recipe and it’s delicious! Made with layers of tender squash, creamy sauce, plenty of cheese, and a buttery ritz cracker topping. This is the perfect side dish and a great way to use up all that summer squash! The comforting flavors, and simplicity of this recipe make this easy side dish a Southern staple!

If there is one thing people in the South know how to make, it’s casseroles! Dishes like this old-fashioned squash casserole always make an appearance at family dinners and potlucks. If you love old-fashioned recipes as much as I do, check out other classics like ambrosia salad, pear salad, pineapple casserole, and green bean casserole.

Summer months in the south mean plenty of fresh vegetables, and this side dish is a great way to use up that beautiful fresh squash! I love to serve this with pan seared pork chops, fried chicken, ham steak, pork tenderloin, or even as a main dish. It’s super easy to make and will be a family favorite at your table in no time.

Now, I realize most yellow squash recipes get a bad rap. Oftentimes, squash ends up soggy, slimy, and generally not pretty. But, when the squash is sauteed just until tender, mixed with a creamy sauce, and combined with cheese, butter, and buttery crackers – you really can’t go wrong. My secret is sauteeing the squash until it’s barely tender, so the crisp bite holds up even after baking.

Why You’ll Love This Recipe

Comforting: The creamy, cheesy flavors and textures of this casserole make it the epitome of good ol’ comfort food.
Easy to make: Casseroles are one of the most straightforward recipes to make. They’re perfect for weeknight dinners when you’re short on time.
Versatile: Feel free to serve this casserole as a main dish or a side. It works either way!
Crowd-pleaser: This recipe is always a big hit at gatherings. I mean, who doesn’t love a cheesy casserole?

What Is A Squash Casserole?

The squash casserole is a classic Southern dish that’s often served at family gatherings, church potlucks, and traditional “meat-and-three” diners. It’s known for its creamy, cheesy texture and the unique sweetness of the squash.

The addition of buttery crackers adds a perfect crunch, contrasting with the soft and tender filling. This casserole is baked in the oven until it’s lightly browned on top, resulting in a mouthwatering contrast of flavors and textures.

While this dish is often served as a side, it’s hearty enough to stand on its own as a vegetarian main dish. You can pair it with a fresh green salad or some grilled chicken for a complete and well-balanced meal.

Ingredients For Old-Fashioned Squash Casserole

Here’s a quick overview of the ingredients for this recipe. Please see the recipe card for the complete list of ingredients, measurements, and instructions.

Yellow squash: Yellow squash is sweet, mild, and tender, making it the perfect base for this casserole. If you can’t find yellow squash, zucchini is a good substitute.
Onion: Adds a savory note that balances the sweetness of the squash. Feel free to use white or yellow onion depending on what you have on hand.
Buttery round crackers: Provide a crispy, buttery topping that contrasts with the creamy squash. I prefer Ritz crackers!
Cheeses: Cheddar, swiss, and parmesan bring a sharp, savory flavor, and a creamy texture.
Eggs & milk: Both help to bind the ingredients together and add richness to the casserole. Use regular milk or half-and-half for an even creamier consistency.
Butter: Adds richness and helps to brown the casserole. Use unsalted butter to better control the sodium content.
Salt and pepper: Enhances the natural flavors of the other ingredients. Adjust to taste.

How to Make An Easy Squash Casserole

Step 1: Cook The Squash

Before you start cooking the squash, remember to preheat your oven to 350 F. Next, saute the squash and onion in a large skillet with a little butter until the squash is tender.

Then, transfer the mixture to a colander to drain, and discard any liquid.

Step 2: Make the Casserole Filling

Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and a little salt and pepper in a large bowl.

Then, fold in the squash and onions. Gently stir to combine, and spoon into a lightly greased baking dish.

Step 3: Mix the Crackers and Cheese

Crush the crackers and stir them together with the melted butter and parmesan cheese. Then, evenly spread the mixture over the squash and onions.

Step 4: Bake the Casserole

Bake the uncovered casserole in the preheated oven for a little less than 30 minutes, or until it’s lightly browned. Let it sit for a few minutes to cool and thicken before digging in!

Recipe Variations

For a hearty twist, mix in some cooked bacon, turkey bacon, or chopped ham.
Add a kick of heat with diced jalapeños or a sprinkle of cayenne pepper.

Tips For The Best Squash Casserole

Drain: Drain the cooked squash and onion well to avoid a watery squash casserole.
Shred the Cheese: Use freshly grated cheese for the best flavor and melt.
Wait for bubbles: Make sure the casserole is bubbling and lightly browned before taking it out of the oven.
Rest: Let the casserole rest for a few minutes before serving to allow the casserole to set.

What To Do With Leftovers

Squash casserole is perfect for leftovers. To keep everything fresh, follow these storage tips:

Fridge: Before storing, ensure the casserole has completely cooled before covering and refrigerating. If done correctly, it should last for 3-4 days.
Freezer: You can freeze squash casserole for about 3 months. I suggest storing it in single-serving containers for easier thawing and reheating.
Reheating: Reheat the leftover casserole in an oven set to 350F until warmed through, or in the microwave for a more convenient option.
Prep ahead: This old-fashioned squash casserole can be assembled and refrigerated a day ahead. Allow the casserole to rest on the counter for about 30 minutes before baking. Bake as instructed.

What to Serve with Squash Casserole

Serve this as a main dish or as a side with these entree ideas:

Pulled Pork Tenderloin
Air Fryer Rotisserie Chicken
Dutch Oven Roasted Chicken
Spiral Ham
Or make it a complete meal with roasted carrots, broccoli, and more side dishes!

More Casserole Recipes

If you love casseroles, check out some of my favorite recipes like these:

Check out more casserole recipes.

Frequently Asked Questions

Can I use other types of squash?

If you don’t have yellow squash available the next best choice is zucchini.

Can I make this recipe gluten-free?

Of course! It’s quite easy to make a gluten-free old-fashioned squash casserole. All you have to do is swap out the crackers for a gluten-free version.

How do you keep squash casserole from getting watery?

To prevent a watery casserole, salt the squash and onions well as you saute. Also, make sure to drain the onion and squash mixture well.

Do I bake my casserole covered or uncovered?

Bake the casserole uncovered so any excess liquid will evaporate and the cracker topping will crisp and brown. The casserole will be bubbly and lightly browned on top when finished.

Old Fashioned Southern Squash casserole recipe

There’s something so heartwarming and nostalgic about a good old fashioned squash casserole! This is a twist on the cracker barrel squash casserole recipe and is made with layers of tender squash, creamy sauce, plenty of cheese, and a buttery ritz cracker topping! This is the perfect side dish and a great way to use up all that summer squash! The comforting flavors, and simplicity of this recipe make this easy side dish a Southern staple!

Course Side Dish

Cuisine American, Southern

Keyword casserole, easy side dish recipe, old fashioned recipe, southern recipes, squash, vegetables, vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 374kcal

Author Anna Kate

Equipment

8×8 inch casserole dish

Ingredients

6 tablespoons unsalted butter divided
3 pounds yellow squash sliced 1/4-inch thick and into half moons (about 5 medium squash)
1 yellow onion roughly chopped
2 large eggs lightly beaten
8 ounces sour cream
1 cup sharp Cheddar cheese freshly shredded
½ cup Swiss cheese freshly shredded
½ cup mayonnaise
2 teaspoons chopped fresh thyme
2 sleeves Ritz crackers coarsely crushed
¼ cup Parmesan cheese freshly shredded
salt and pepper to taste

Instructions

Preheat the oven to 350°F. Grease the baking dish with cooking spray.
Slice the yellow squash and chop the onions. Set aside. Add the crackers to a plastic zip top bag and crush with your hands. Set aside.
Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and season with salt and pepper to taste. Continue to cook, stirring often, until the center of squash is just tender and any liquid has evaporated, about 10 minutes.
Transfer mixture to a colander and drain. Discard any liquid.
In a large bowl, stir together the beaten eggs, sour cream, cheddar and swiss cheeses, mayonnaise, thyme, and salt and pepper to taste.
Gently fold in squash mixture, and spoon into the baking dish.
Microwave the remaining 3 tablespoons butter in a medium-size microwavable bowl until melted, about 25 seconds. Toss together crushed crackers, Parmesan cheese, and melted butter until combined.
Sprinkle topping evenly over the top of the casserole.
Bake in a preheated oven until golden brown, about 20-30 minutes, or until the casserole is bubbling and the crackers have browned.

Nutrition

The post Old Fashioned Southern Squash Casserole appeared first on Southern Cravings.

Cajun Seafood Mac and Cheese Recipe

Anna Kate — Mon, 15 Apr 2024 16:37:08 +0000

Seafood lovers unite! This seafood mac and cheese is the ultimate comfort food! Made with layers of fresh lobster, lump crab, and shrimp, and a decadent white cheese sauce, it’s the elevated twist to America’s favorite dish!

While this recipe requires a few more steps than my Southern-style mac and cheese or my oven-baked mac and cheese, I promise it’s worth every minute! Packed with high-quality cheeses and fresh seafood, it’s the perfect dish for a special occasion.

Why I Love This Recipe

Heavy cream, butter, three types of cheese…need I say more? This recipe is absolutely decadent and super rich! I love that this is practically a main course and a side dish all in one. Now, if you wanted to create a surf and turf style dinner, a steak would go beautifully with this mac and cheese, but I find this dish does the job all on its own!

This seafood mac and cheese recipe is a decadent labor of love! It showcases a rich, creamy cheese sauce that’s packed with bold flavors from Old Bay seasoning and wine.

Fresh lobster, shrimp, and crab bring a gourmet twist to your everyday mac and cheese. There’s no imitation seafood here! And the combination of creamy Gouda, white cheddar, and Parmesan creates a savory, velvety-smooth sauce that complements the tender seafood unbelievably well. Plus, the golden panko topping is top notch!

Although this recipe requires a few extra steps, I walk you through the entire process in the recipe card at the end of this post. Each step is super straightforward so anyone can make it!

Ingredient Notes and Substitutions

Here’s a breakdown of everything you’ll need for this seafood mac and cheese recipe:

Milk & Cream: Whole milk and half-and-half create an ultra-creamy base for the sauce.
Cavatappi Pasta: Its spirals are perfect for catching and holding the rich cheese sauce! You can also use other short pasta varieties like fusilli, rotini, or penne.
Cheese: Gouda adds creaminess, cheddar adds sharpness, and Parmesan creates a salty bite. For the creamiest texture, use fresh block cheese and grate it yourself.
Butter: A must ingredient in any mac and cheese recipe! Use unsalted butter for better control over the sodium content, especially with all the Parmesan cheese.
Flour: To thicken the cheese sauce. You’ll need all-purpose flour.
Seafood: Shrimp, lobster, and crabmeat provide a mix of textures and sweet seafood flavors. Use fresh seafood for the best results.
Old Bay Seasoning: Provides classic seafood seasoning with hints of celery, paprika, and mustard. Use any cajun or creole seasoning in its place. Or, make a homemade cajun seasoning blend with equal parts paprika, celery salt, black pepper, and a pinch of cayenne.
Sherry Cooking Wine: Adds a slight acidity that balances the creaminess of the sauce. Plus, it’s a great complement to the lobster! Use dry white wine as a substitute.

How to Make Creamy Seafood Mac and Cheese

Follow my step-by-step instructions to make your seafood macaroni and cheese preparation a breeze! For the best results, be sure to read all the tips throughout this section.

Step 1: Prep the Seafood

Peel, de-vein, and chop the shrimp into bite-sized pieces. Ensure the crab meat is free of shells and drain any excess liquid.

To remove the meat from the lobster tails, make two cuts down the underside of the tail on the left and right sides. Peel back the middle portion of the shell, remove the meat, and chop it into chunks. Toss the seafood pieces in salt and pepper.

Cook the pasta in a large pot of boiling salted water until it’s just shy of al dente. Drain and set it aside. The pasta will continue cooking in the oven, so undercooking it initially prevents it from becoming mushy.

Step 2: Make the Roux and Cheese Sauce

Make your roux by melting a tablespoon of butter in a large skillet or braiser. I like to use my dutch oven casserole.

Whisk in the flour a little at a time to form a light blonde roux, then add the garlic. Keep the heat on medium, and whisk continuously to avoid burning the flour.

Photo Credit: The Spruce Eats

Photo by Chelsea Kyle, Food Styling by Rhoda Boone, Epicurious

Gradually add warm milk and half-and-half to the roux while continuously stirring. Once incorporated, stir in the Old Bay Seasoning, sherry, and pepper. Continue to cook, stirring frequently, for 5-8 minutes until the mixture slightly thickens.

Remove the sauce from the heat and stir in two cups of your mixed shredded cheeses until smooth. Add the cooked pasta to the sauce, mixing well to ensure each piece is coated.

Step 3: Assemble and Bake

Assemble the casserole by layering half the pasta in a greased 9×13 baking dish. Top it with half the seafood mixture, then a layer of cheese shreds. Repeat the layers, finishing with the remaining cheese.

Bake your seafood mac and cheese covered at 350 degrees Fahrenheit for 30 minutes. Toast the panko in the remaining butter, then uncover the dish and top the pasta with panko. Bake it for another 15 minutes until the top is golden and bubbly.

Expert Cooking Tips

A well-executed roux will take your cheese sauce from good to great. It needs to be cooked to a light blonde color – and smooth – to ensure there’s no raw flour taste, but keep a close eye on the pan to prevent burning it by cooking it for too long.

Remember, the cheese mixture should be added off the heat to prevent separation and graininess, keeping the sauce smooth and luxurious. Use a combination of cheeses that melt well and complement the seafood without overpowering it.

Use Block Cheese: Freshly shredded block cheese melts better than pre-shredded varieties, which often contain anti-caking agents that can affect the smoothness of your sauce.

Warm the Cream: Warm the milk and half-and-half in a separate saucepan before adding it to the roux to prevent lumps from forming in your sauce.

Resting: After baking, allow your dish to stand for a few minutes. This resting period helps the flavors meld together.

Frequently Asked Questions

What type of pasta is best for seafood mac and cheese?

Cavatappi is ideal for its ability to hold onto creamy sauces, but elbow macaroni, fusilli, or penne are also great choices for their nooks and crannies that catch the cheese sauce!

How can I prevent my cheese sauce from becoming grainy?

Remember to add cheese to the sauce off the heat to prevent it from overheating, which can cause the cheese to separate and become grainy.

How do I know when the seafood in the mac and cheese is done cooking?

The seafood should be cooked through when the dish’s internal temperature reaches 165 degrees Fahrenheit. At this point, the shrimp and lobster should no longer be translucent.

Storing & Reheating

Follow these simple storage and reheating tips to keep your seafood mac and cheese recipe fresh. Let it cool to room temperature before storing.

Fridge

This dish will last in the fridge for up to 3 days. Store it in an airtight container or in the baking dish with a tight-fitting lid to prevent the pasta from absorbing other flavors.

Freezer

You can easily freeze this dish, but the texture may change slightly once thawed. After wrapping individual portions in aluminum foil, freeze them in a freezer-safe container.

Reheating

Reheat the dish in the oven at 350 degrees Fahrenheit until hot. To prevent drying out, you might need to add a splash of milk before heating to refresh the sauce.

More Seafood Recipes

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Cajun Seafood Mac and Cheese Recipe

Seafood lovers unite! This seafood mac and cheese is the ultimate comfort food! Made with layers of fresh lobster, lump crab, and shrimp, and a decadent white cheese sauce, it's the elevated twist to America's favorite dish!

Course Dinner Recipes

Cuisine American

Keyword casserole, mac and cheese, macaroni and cheese, Seafood

Prep Time 30

Servings

Calories 950kcal

Author Anna Kate

Equipment

Large pot
9 x 13 inch Casserole Dish
Large skillet (4 quart) or braiser

Ingredients

3 tablespoons kosher salt plus 1/4 teaspoon, divided
1 pound cavatappi pasta
2 tablespoons extra-virgin olive oil
3 cups whole milk
2 cups half-and-half
½ cups panko bread crumbs
3 cups Gouda freshly shredded
3 cups mild white cheddar cheese freshly shredded
1 ½ cups Parmesan cheese freshly shredded
3 tablespoons unsalted butter divided
3 tablespoons all-purpose flour
2 garlic cloves minced
1 tablespoon Old Bay Seasoning
¼ cup Sherry cooking wine
½ teaspoon black pepper
1 pound raw medium shrimp peeled and deveined, chopped into bite-sized pieces
8 ounces raw lobster tail meat chopped into chunks (sub any lobster meat)
16 ounces fresh lump crabmeat drained and picked over
Cooking spray

Instructions

Preparation

Preheat the oven to 350°F.
Peel and chop shrimp into bit-sized pieces.
Drain crab meat.
Remove meat from lobster tails by making two cuts down the underside of the tail on the left and right sides. Peel back the middle portion of the shell and remove the meat. Chop into chunks.
Place shrimp, lobster, and crab meat in a medium bowl. Season to taste with kosher salt and black pepper. Toss gently to combine. Set aside.
Shred and stir together all the cheeses in a large bowl. Set aside.
Prepare a pot of boiling water. Cook pasta 2 minutes less than package directions for al dente. Drain pasta. Return pasta to stockpot, and set aside.

Make the Roux and Cheese Sauce

In a large pot, slowly warm the milk and half-and-half on the stove, about 3 to 4 minutes. Turn to the lowest setting and keep warm on the stove.
In an extra large skillet (like a cast iron casserole or braiser), melt 1 tablespoon of butter over medium heat.
When melted, whisk in flour a little at a time, stirring constantly, until a paste forms. This should appear a light blonde color.
Add garlic and cook, until fragrant, about 30 seconds.
Next, gradually ladle in the warm milk mixture, working a little at a time. Continue ladling and whisking until all the milk has been added and mixture is smooth.
Stir in Old Bay Seasoning, sherry cooking wine, and ½ teaspoon black pepper. Cook, whisking occasionally, until slightly thickened, 5 to 8 minutes.
Next, add 2 cups of the cheese mixture. Remove from heat, and continue stirring until smooth, about 1 minute. Stir in drained pasta until fully coated.

Assemble and Bake

Lightly coat a 9 x 13 inch baking dish with cooking spray.
Then, layer casserole as follows:
Half of the pasta mixture.
Sprinkle half of seafood mixture in an even layer on pasta
Sprinkle with 2 cups of cheese mixture.
Repeat layers once.
Cover with foil and bake in the preheated oven for 30 minutes.
While the casserole is baking, melt remaining 2 tablespoons of butter in a pan and toast panko, stirring constantly until lightly browned.
After 30 minutes, remove the foil and top with toasted panko. Return to the oven and bake for 15 more minutes or until the panko topping is golden brown and edges are bubbly.
Remove from the oven and let rest for 5 minutes before serving.

Nutrition

The post Cajun Seafood Mac and Cheese Recipe appeared first on Southern Cravings.

Southern-Style Mac and Cheese

Anna Kate — Mon, 01 Apr 2024 21:58:18 +0000

This Southern-style mac and cheese recipe is a true soul food classic! With just a few ingredients, including a generous amount of freshly shredded cheese, butter, and milk, it’s unbelievably hearty, comforting, and crowd-pleasing.

With its lasagna-style layering and toasted cheesy topping, this Southern mac and cheese is a go-to for family dinners and gatherings. It’s always the first to go! If you’re a fan of homecooked, cheese-filled dishes, my oven-baked mac and cheese might just be your next favorite!

Why I Love This Recipe

I don’t think there is one dish I love more than this Southern-style mac and cheese. It’s been appearing at my family functions for as long as I can remember, and it never disappoints!

This recipe features extra sharp cheddar and Colby jack cheddar, butter, whole milk, and eggs for the most rich, comforting flavors you’ll ever try. Tossed with elbow macaroni and broiled, it’s creamy on the inside with a golden, crispy top.

There’s no need for a roux or complicated steps — just layer it like lasagna and bake. It’s perfect for anyone craving comfort food without the fuss, from busy parents to students on a budget.

Ingredient Notes

This Southern mac and cheese doesn’t contain many ingredients, but they all play an equally important role. Here’s a breakdown:

Elbow macaroni: The classic choice for mac and cheese, macaroni holds onto the cheese sauce beautifully. Use your favorite brand!
Extra sharp cheddar cheese: Provides a deep, tangy flavor that makes you do a double take.
Colby jack cheddar blend: Adds a smooth, creamy texture and mild flavor.
Large eggs: Bind all the ingredients together.
Unsalted butter: You can’t have a Southern-style mac and cheese recipe without some butter! It gives the dish an even creamier texture and richer flavor.
Whole milk: Gives the sauce an ultra-creamy consistency.

Substitutions

Macaroni: You can also use rotini, fusilli, or shells. They do a great job at catching the cheese, too.
Cheese: Feel free to mix and match different melting cheeses! Try medium cheddar, Monterey Jack, or mozzarella.
Eggs: If you don’t have eggs, try a small amount of cream cheese.
Butter: Margarine will work in a pinch, but the flavor won’t be the same.
Milk: For a richer result, you can use half-and-half or a mix of milk and cream. For a lighter version, 2% milk works well.

How to Make Southern-Style Mac and Cheese

Find out how to make the BEST Southern-style mac and cheese with my easy-to-follow instructions and tips and tricks.

Preparation

Preheat your oven to 350 degrees Fahrenheit. Meanwhile, bring a large pot of salted water to a boil for the macaroni.

Cooking

Step 1
Cook the elbow macaroni until just al dente. Be careful not to overcook it, as the pasta will continue to cook in the oven.

Step 2
In a large bowl, mix the cooled, drained pasta with the melted butter, salt, and pepper. Then, incorporate the beaten eggs until well combined. Fold three cups of the sharp cheddar cheese into the pasta mixture.

Step 3
Transfer half of the macaroni mixture to a greased 9×13 casserole dish. Sprinkle two cups of the Colby cheddar cheese blend evenly over it, then layer on the remaining macaroni mixture. Reserve some cheese for the top layer to achieve that irresistible golden crust.

Step 4
Pour the milk evenly over the top layer of macaroni, then sprinkle the remaining cheese over the milk. Pouring milk at this stage helps to distribute moisture evenly, preventing any dry spots.

Step 5
Cover the dish with foil and bake for 25-35 minutes. Stir halfway through the cooking time to help the cheese melt. Remove the foil and broil until the top is brown and bubbly. Keep a close eye on the oven to prevent burning the cheese. Let the dish cool for about 10-15 minutes before serving to let it set.

Expert Tip

While many recipes call for regular cheddar, this Southern mac and cheese’s combination of extra-sharp cheddar and Colby Jack cheddar blend really sets it apart.

I recommend freshly shredding your cheese rather than using pre-shredded varieties. This extra step makes a huge difference in meltability and taste, as pre-shredded cheeses often contain anti-caking agents that affect the smoothness of your sauce.

Cooking Tips

Layer the ingredients: Like lasagna, layering the ingredients means that every bite is filled with pasta, cheese, and sauce.

Don’t skip the broil: Broiling at the end of baking gives the mac and cheese a beautifully browned and crispy topping, adding to the texture of the dish.

Stir halfway through baking: Stirring helps distribute the cheese and milk throughout the dish, ensuring there are no dry spots.

Let it rest: Allowing the mac and cheese to cool slightly before serving helps it set, making it easier to serve and eat.

Serving Suggestions

Southern mac and cheese is rich, warm, and hearty, making it the ultimate comfort food. To balance its richness, you can serve it alongside a crisp green salad, air fryer frozen broccoli, or tangy coleslaw.

For a heartier meal, pair it with mains, like boneless pork ribs, sloppy joes, or pulled pork, for a truly Southern feast.

Frequently Asked Questions

How can I prevent my mac and cheese from being too dry?

Use enough milk, and don’t overbake it! The milk should just barely cover the pasta before it goes into the oven.

What can I do if I don’t have a 9×13 casserole dish?

You can use any oven-safe dish that’s close in size. Adjust the cooking time if the dish is deeper and smaller since the mac and cheese may take longer to set.

How do I know when the mac and cheese is done?

It should be bubbly around the edges and set in the middle. A slight jiggle is okay since it will firm up as it cools.

Storing & Reheating

This Southern-style mac and cheese makes great leftovers. Let the dish cool completely before storing it.

Fridge

Once the mac and cheese has cooled, cover the dish with plastic wrap or transfer the leftovers to an airtight container for up to 3-4 days.

Freezer

To freeze the mac and cheese, place portions in freezer-safe containers or bags. For the best quality, freeze them for up to 2 months.

Reheating

Reheat leftovers in the oven at 350 degrees Fahrenheit for 15-20 minutes until hot and bubbly. For individual portions, use the microwave, stirring in between intervals.

More Comfort Food Recipes

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Southern-Style Mac and Cheese

Course Side Dish

Cuisine American

Keyword easy side dish recipe, macaroni and cheese, side dishes, southern, southern recipes

Prep Time 10

Cook Time 35

Servings

Calories 579kcal

Author Anna Kate

Ingredients

1 lb elbow macaroni cooked al dente
4 cups extra sharp cheddar cheese freshly shredded
4 cups Colby jack cheddar blend or another cheddar blend, freshly shredded
3 eggs
½ cup unsalted butter melted
1 cups whole milk
Salt and pepper to taste

Instructions

Preheat oven to 350 degrees.
Cook macaroni until just al dente or a little under al dente. Be careful not to overcook.
Drain pasta and set aside. Rinse with cool water to stop the cooking. Allow to cool.
In a large bowl, add pasta, salt, pepper, melted butter. Then, add 3 beaten eggs. Stir until well combined.
Add three cups of sharp cheddar cheese to your pasta and mix.
To a greased 9×13 casserole dish, add half of the macaroni mixture. Then, sprinkle two cups of Colby cheddar cheese blend over the pasta. Make sure the cheese is evenly distributed.
Then, top with the remaining macaroni mixture (similar to making a lasagna). Then, pour the milk over your pasta.
Sprinkle the remaining one cup of sharp cheddar cheese and two cups of colby jack over the top.
Bake covered with aluminum foil for 25-35 minutes, stirring halfway through. It may be a bit jiggly when you take it out of the oven. It will firm up as it cools.
Remove the foil and broil until brown.
Let cool for about 10-15 minutes or until fully set, and enjoy!

Nutrition

The post Southern-Style Mac and Cheese appeared first on Southern Cravings.

Cajun Seafood Lasagna Recipe

Anna Kate — Fri, 15 Mar 2024 17:24:56 +0000

This crab bake is super rich, comforting, and indulgent casserole! It’s loaded with lump crabmeat, fresh shrimp, and plenty of punchy Parmesan cheese, all served between layers of lasagna noodles. Just like a seafood lasagna! Try it with a light salad and bread for a seafood twist on a classic Italian favorite!

If you’re a fan of hearty, cheese-laden meals, you’ll love this crab bake! It’s super easy to prepare and a real crowd-pleaser. I always make it when I’m hosting friends and family, along with my baked ziti with Italian sausage.

Why I Love This Recipe

This crab bake recipe features a luxurious blend of seafood and comforting Italian flavors. It’s like a seafood lover’s dream merged with the coziness of lasagna.

There is no imitation seafood here, either — only real lump crabmeat and fresh shrimp! Once baked with melty cheese, tender lasagna, and fresh parsley this dish has the perfect combination of sweet, savory, creamy, and bright elements.

Ingredient Notes

Creating the perfect crab bake is simple, especially when you start with the best ingredients. Here is everything you’ll need:

Lasagna: Makes up the foundation, holding the layers of cheese and seafood together.
Roux: I make a classic butter and flour roux to add richness and depth. For more information, check out my post on how to make a roux.
Milk: I use regular milk, but you can try whole milk for a more indulgent consistency.
Parmesan: Its sharp, salty taste elevates the flavors and adds an Italian touch.
White pepper: Offers a subtle warmth and complements the delicate seafood without overpowering it.
Ricotta cheese: Just like regular lasagna, you’ll need a creamy, mildly sweet layer to hold the crab bake together and balance the robust flavors.
Egg: Binds the ricotta mixture, maintaining a cohesive, luxurious layer.
Garlic: Its punchy and intensely savory notes infuse the dish with a complex flavor.
Mozzarella: Melts into gooey goodness, adding a comforting taste that pairs with the sweet crabmeat well.
Parsley: Brings a fresh, herbal note, brightening the rich flavors.
Shrimp: Their slight sweetness pairs perfectly with crab. I recommend using fresh shrimp, but frozen shrimp will also work.
Crabmeat: The star of the show! Lump crabmeat brings a delicate, sweet flavor that’s irreplaceable.

Substitutes

For a gluten-free crab bake, use gluten-free lasagna noodles and a gluten-free flour blend.
Pecorino Romano or Grana Padano make great Parmesan substitutes.
If you don’t have ricotta cheese, try cottage cheese.
Instead of mozzarella, experiment with provolone, fontina, burrata, or young Gouda.

How to Make

Learn how easy it is to make a crab bake with my straightforward, step-by-step instructions.

Step 1

Start by cooking the lasagna noodles as per the package instructions. Once cooked, drain them and lay them out separately to prevent sticking.

Step 2

In a saucepan over medium heat, melt the butter. Whisk in the flour until smooth, then gradually add the milk, continuously whisking until the sauce thickens. Remove from the heat and stir in ½ cup of Parmesan, along with salt and white pepper.

Step 3

In a separate bowl, mix together the ricotta, egg, garlic, 2 cups of mozzarella, and parsley. In another bowl, combine the drained crabmeat with the chopped shrimp.

Step 4

In a greased 9×13 baking dish, start with a layer of sauce, then noodles, then a layer of the ricotta mixture, and finally a layer of the seafood mixture.

Repeat these layers, finishing with a top layer of noodles, sauce, and the remaining mozzarella and parmesan cheese.

Step 5

Cover the dish and bake it at 350 degrees Fahrenheit for 30 minutes. Uncover the dish and continue baking for an additional 10 minutes until the top is golden and bubbly. Let the crab bake rest for 20 minutes before serving to allow it to set.

Expert Tip

Fresh, high-quality lump crabmeat and shrimp are essential for the best flavor. They both add a subtle depth and sweet element that elevates the dish much better than imitation or frozen seafood.

Similarly, using freshly grated cheeses rather than pre-shredded options makes the taste and texture of your crab bake so much better! This is one recipe I don’t recommend cutting corners on. I promise it’s worth it!

Cooking Tips

Keep the Noodles Separate: Prevent the lasagna from sticking together by laying the noodles out in a single layer while you prep the other ingredients.
Layering Technique: Make sure each layer is evenly spread to create a perfect balance of flavors and textures in every bite.
Baking Time: Monitor the crab bake during the final minutes of uncovered cooking to ensure a perfectly golden top without burning it.

Serving Suggestions

This crab bake is a showstopper on its own, but here are some ideas to make it a complete meal:

Salad: Pair it with a light, crisp green salad or a Caprese salad for extra nutrients.
Bread: Serve it with slices of crusty French bread or garlic bread to soak up the delicious sauce. You can even pair it with skillet cornbread or cornbread muffins.
Vegetables: Roasted asparagus or air fryer broccoli make great side dishes that complement the flavors well.

Frequently Asked Questions

Can I prepare this crab bake in advance?

Yes, you can assemble the crab bake a day in advance and keep it refrigerated. Just add a few extra minutes to the baking time when you’re ready to cook it.

Is it possible to use canned crab meat?

While I suggest using fresh lump crabmeat for its superior flavor, canned crabmeat makes a convenient alternative. Just ensure it’s well-drained before adding it to the bake.

How do I make my crab bake creamier?

For a creamier texture, you can add more cheese to the ricotta mixture or increase the amount of sauce. Adding a splash of cream to the sauce can also increase its creaminess.

Storing & Reheating

The good news is this crab bake stores unbelievably well. Just make sure you let it cool to room temperature.

Fridge
To keep it at its best, transfer any leftovers to an airtight container. It will stay fresh for up to 3 days this way.

Freezer
If you’ve made a large batch, you can also freeze portions of the crab bake. Wrap them in freezer-safe containers or bags, and they can be kept frozen for up to 2 months.

Reheating

Thaw the crab bake in the refrigerator overnight and reheat it in the oven at 325 degrees Fahrenheit until warm throughout.

More Seafood Recipes

Easy Crab Bake Recipe (Seafood Lasagna)

This crab bake is super rich, comforting, and indulgent! It’s loaded with lump crabmeat, fresh shrimp, and plenty of punchy Parmesan cheese, all served between layers of lasagna noodles. Just like a seafood lasagna! Try it with a light salad and bread for a seafood twist on a classic Italian favorite!

Course Dinner Recipes

Cuisine American, Italian

Keyword casserole, crab, Seafood, Shrimp

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 677kcal

Author Anna Kate

Ingredients

1 pound lasagna noodles
4 tablespoons butter
¼ cup all purpose flour plus 1 tablespoon
3 cups milk
1 cup parmesan cheese freshly grated, divided
½ tablespoon salt
¼ tablespoon ground white pepper
30 ounces ricotta cheese
1 egg
2 teaspoons garlic minced
2 ½ cup mozzarella cheese grated and divided
½ cup fresh parsley chopped
2 pounds jumbo shrimp uncooked, peeled, roughly chopped into ½ inch pieces
2 pound lump crabmeat picked and drained

Instructions

Cook pasta according to package directions, drain and separate.
In a saucepan over medium heat, melt butter, add flour and whisk until smooth. Gradually add milk, whisking continuously until thick. Turn off the heat add 1/2 cup parmesan cheese, salt and pepper.
In a bowl combine ricotta cheese, egg, garlic, 2 cups mozzarella, and parsley. Stir to combine.
Drain crab meat. In a separate bowl, mix shrimp and crab. Set aside
In a greased 9 x 13 inch pan, layer 1 cup sauce in pan, place 3 noodles side by side, top with ⅓ of the ricotta mixture, top with 1/3 of seafood mixture. Repeat 2 more times topping with remaining sauce, mozzarella and parmesan cheese.
Cover and cook in a 350 degree oven for 30 minutes, uncover and cook for additional 10 minutes or until bubbly and golden on top. Allow to rest for 20 minutes to set.

Nutrition

The post Cajun Seafood Lasagna Recipe appeared first on Southern Cravings.

Turkey Pot Pie With Biscuits

Anna Kate — Mon, 29 Jan 2024 16:48:57 +0000

This turkey pot pie with biscuits is creamy, rich, and comforting! It’s a perfect way to use up leftover turkey from the holidays, and it couldn’t be easier to make! Hearty vegetables are paired with homemade gravy and served with a golden-brown and tender biscuit topping.

Why You’ll Love This Recipe

Easy to customize: Use leftover turkey (or chicken), swap in ingredients you have on hand, or make a vegetarian version with extra vegetables and chickpeas.
Freezer-friendly: Just like my crustless chicken pot pie, this turkey pot pie with biscuits freezes incredibly well! Freeze leftovers for quick and easy dinners during busy weeks.
Option for gluten-free: If anyone in your family has allergies, it’s much easier to make a gluten-free version of this crustless turkey pot pie compared to pot pie with a crust.

What Is Turkey Pot Pie With Biscuits?

This turkey pot pie with biscuits is my simple, no-fuss alternative to traditional pot pie made with a crust. It starts with classic pot pie veggies and a creamy gravy filling, then it’s topped with store-bought biscuits for maximum convenience.

It’s one of my go-to recipes to use up leftovers after the holidays because of how quick and easy it is to throw together. You can use fresh or frozen vegetables, add extras, or even replace turkey with chicken if that’s what you have in your fridge.

Ingredients For Turkey Pot Pie With Biscuits

See the full list of ingredients in the recipe card below.

Turkey: You can use dark or light turkey meat depending on what’s left over — it’s up to you! Also, feel free to shred or cube the meat.
Chicken broth & bouillon: Chicken broth is the most convenient option, but if you have turkey broth, use that! You can also use vegetable broth in a pinch.
Roux: This butter and flour mixture thickens the gravy and gives it flavor. You can use olive oil for a lighter option, or make it gluten-free with a 1:1 gluten-free flour blend or a cornstarch slurry.
Mirepoix: For that classic pot pie flavor, you’ll need a combination of yellow or white onions, celery stalks, and carrots. You can also add mushrooms here.
Garlic: I prefer freshly minced garlic in this turkey pot pie with biscuits, but garlic powder also works. Add a quarter teaspoon for every fresh clove.
Seasonings: Black pepper, rosemary, and sage provide hearty, comforting, and cozy flavors. Feel free to use fresh or dried herbs, or add thyme or parsley.
Half-and-half cream: Creates a rich, comforting gravy. If you prefer, you can use heavy cream for a more indulgent flavor or whole milk for a lighter feel.
Soy sauce: Increases the umami notes in the gravy and adds color. For a gluten-free pot pie, replace soy sauce with tamari, gluten-free soy sauce, or liquid aminos.
Frozen peas: For the most convenient recipe, use frozen peas. You can also use frozen corn kernels, green beans, or broccoli if you don’t have any green peas.
Premade biscuits: I recommend store-bought biscuits to save time. However, if you have the time, you can always make your own! Use gluten-free biscuits if needed.

How to Make Turkey Pot Pie With Biscuits

Step 1: Sauté The Veggies

Melt the butter in a 12-inch skillet over medium-high heat. I like to use cast iron since it’s oven-safe. Cook the onions until they’re translucent, then add the celery and carrots and cook for another 5 minutes.

Step 2: Add The Seasonings

Add the black pepper, garlic, rosemary, and sage to the skillet, then cook the mixture for another minute or so. Feel free to add extra seasonings here, like thyme or parsley.

Step 3: Make The Roux

Reduce the heat to medium, then add the flour a little at a time while whisking constantly. This removes the raw flour taste and adds more complexity to the gravy. Just be careful not to let the flour burn.

Step 4: Mix The Gravy

Slowly whisk in the chicken or turkey broth, making sure there are no lumps. Once the broth is incorporated, add the cream using the same technique. The gravy should be thick at this point.

Step 5: Final Filling Touches

Stir in the bouillon cube, soy sauce, and shredded or cubed turkey, then let the filling simmer until the bouillon cube melts and the ingredients are combined. Lastly, mix in the peas, and remove the filling from the heat.

Step 6: Bake The Pot Pie

Place a few uncooked biscuits on top of the filling mixture, then bake your turkey pot pie with biscuits until the top is golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish before topping it with biscuits.

Brush the top of the biscuits with melted butter just before serving. Also, don’t forget to garnish your crustless turkey pot pie with fresh herbs like thyme, rosemary, parsley, or chives for a pop of color and fresh flavor.

What To Serve With Turkey Pot Pie

Although a crustless turkey pot pie is great by itself, try some of these side dishes to make it a feast:

Recipe Variations

Veggies: The beauty of pot pies lies in their adaptability. Try different veggies like bell peppers, zucchini, leeks, butternut squash, or potatoes.
Cheese: Add your choice of cheese like Monterey Jack, Provolone, Mozzarella, or even Pepper Jack.
Add a crust: While this recipe is crustless, if you’re in the mood for some crispy layers, whip up a pie crust to top it with.

Tips For The Best Recipe

Opt for bite-sized veggies: Ensure your vegetables are chopped into bite-sized pieces and shred your turkey to a similar size. This not only speeds up the cooking process but also guarantees a consistent flavor distribution.
Stir continuously: Making the perfect roux means continuous stirring. If you don’t, there’s a good chance the flour will burn.
Baking position: Center the skillet or dish on the oven’s middle rack. This will help achieve a perfectly browned biscuit.
Patience: After your crustless turkey pot pie is out of the oven, let it settle so the filling thickens to the perfect consistency.

What To Do With Leftovers

If you love having meals ready to go, this turkey pot pie with biscuits is a dream come true. Just remember these guidelines:

Fridge: After letting it cool, pop your pot pie into a sealed container or cover your dish with plastic wrap and a layer of aluminum foil. It will last for around 4-5 days.
Freezer: Want to save it for later? Freeze your pot pie and it’ll be good for about 3-4 months. It’s best to divide it into individual portions and use freezer-friendly containers.
Reheat: If it’s frozen, let the pie thaw in the fridge overnight. When you’re ready to dig in, heat your oven to 350F and warm it up for about 10-20 minutes.

Additional Recipes

If you enjoyed this turkey pot pie with biscuits, check out some of my favorite recipes like these:

Frequently Asked Questions

How can I make a gluten-free crustless turkey pot pie?

To make a gluten-free crustless turkey pot pie, replace the all-purpose flour with a 1:1 gluten-free flour blend or use a cornstarch slurry to thicken the filling. Use gluten-free store-bought biscuits or make your own gluten-free biscuits. Additionally, opt for gluten-free soy sauce or replace it with tamari.

Can I use frozen vegetables?

Yes, you can use frozen mixed vegetables in this turkey pot pie with biscuits. Add them all in at the same time as you would the frozen peas.

How do I ensure the filling doesn’t become too runny without a crust?

The key is to use a thickener, like flour or cornstarch. Cooking your filling until it’s thickened on the stovetop before transferring it to the baking dish ensures a creamy consistency without it becoming overly watery.

Easy Turkey Pot Pie With Biscuits

Course Dinner Recipes, Dutch Oven Recipes, Main Course

Cuisine American

Keyword cheap dinner, comfort food, Dutch Oven, easy dinner

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 284kcal

Author Anna Kate

Equipment

Dutch Oven Casserole (Skillet)

Ingredients

3 cups shredded turkey 2-3 boneless skinless turkey breasts, poached
3 cups chicken broth
4 tablespoons butter
1 yellow onion finely chopped
1 cup celery finely chopped (about 3 stalks)
1 cup carrots finely chopped
2 cloves garlic minced
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon rubbed sage dried
⅓ cup flour
½ cup half and half
1 chicken bouillon cube
1 teaspoon soy sauce
1 cup frozen peas
1 can premade biscuits any kind

Instructions

Poach the Turkey

If you are using leftover turkey, skip this step.
Add the uncooked turkey breast to a large pot. Season with 1 tsp of salt, 2 cloves of minced garlic, 1 tsp peppercorns, 2 sprigs of fresh rosemary, and 1 sliced onion.
To the pot, add enough cool water to cover the turkey by an inch or so.
Bring to a boil over medium-high heat. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the turkey simmer.
Begin checking the turkey after 8 minutes. Turkey is done when an instant-read thermometer registers 165°F. Turkey will typically finish cooking in 10 to 14 minutes depending on the thickness.
Transfer the turkey to a cutting board. Shred using forks.

Make the Pot Pie Filling

Melt the butter in an oven-proof 12-inch skillet (I used a cast iron casserole) over medium-high heat. Add the onions and saute just until softened (about 3 minutes). Then, add the celery and carrots and saute for another 5 minutes.
Add the black pepper, garlic, rosemary, and sage to the skillet and stir to coat. Cook for one more minute.
To make the Roux: Reduce the heat to medium. Add the flour a little at a time and stir until well combined. Be careful not to let the flour burn. The mixture should be a paste-like consistency.
Add the chicken broth in small splashes, stirring all the while. Next, add the half and half in the same manner, stirring constantly. The sauce should be a thick, gravy-like consistency.
Next, add the bouillon cube, soy sauce, and shredded turkey. Stir to mix well. Gently simmer (on low to medium heat) until the bouillon cube melts and all ingredients are well combined.
Add the frozen peas and stir well. Remove from heat.
Place 3-4 uncooked biscuits on top of the mixture. Bake (uncovered) per the biscuit recipe instructions, or until the biscuits are golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish and place the biscuits on top.
Brush with melted butter over the top of each biscuit just before serving.

Nutrition

The post Turkey Pot Pie With Biscuits appeared first on Southern Cravings.

Baked Ravioli

Anna Kate — Tue, 17 Oct 2023 10:37:00 +0000

Baked ravioli is an absolute game-changer for busy nights! Dig into layers of cheesy pasta and juicy tomato sauce without the tedious layering work traditional lasagna requires. It’s a quick and easy dish to make when you’re not in the mood to spend hours in the kitchen!

Why You’ll Love This Recipe

Simple to make: Just add the ingredients to a baking dish and heat it up in the oven.
Cheesy: With cheese-stuffed ravioli, mozzarella, and Parmesan, this ravioli casserole is for cheese lovers only!
Versatile: You can add meat, like ground sausage or beef, to bulk it up, or keep your baked ravioli vegetarian with just cheese and tomato sauce.
Crowd-pleaser: This baked ravioli recipe is always a hit at family dinners and potlucks.

What Is Baked Ravioli?

This baked ravioli recipe is a simplified version of the classic Italian dish that normally takes an entire afternoon to make. I like to call it a lazy lasagna with ravioli since it’s way easier and quicker to whip together, even on weekdays!

I use ravioli as a hack to skip the intricate layering process typically required in traditional lasagna making. Simply combine vibrant tomato sauce, tender pasta, and gooey cheese in a dish, then bake it until bubbly and golden brown.

Serve this dish with a side of crusty bread, garlic knots, Caprese salad, or roasted veggies for the ultimate spread. I guarantee you’ll be making this recipe on repeat!

Ingredients For Baked Ravioli

Marinara sauce: Adds a tangy, juicy element to balance the richness of the cheese. You can use store-bought or homemade spaghetti sauce for this recipe.
Cheese ravioli: I think cheese ravioli is the perfect centerpiece of this ravioli casserole, but you can experiment with spinach or meat-filled ravioli for a twist.
Mozzarella: Provides a mild, creamy taste and an unmatched melting ability. Alternatively, you can try provolone or mild white cheddar.
Parmesan: Freshly grated Parmesan adds a sharp, nutty flavor that truly elevates this baked ravioli recipe. If you don’t have Parmesan, opt for Asiago or Pecorino Romano.
Ground meat: Although optional, you can add ground beef or Italian sausage for more texture and flavor throughout the casserole.

How To Make Baked Ravioli

Step 1: Preheat & Prep

Heat up your oven, then grab out a 9×13 baking dish and give it a quick grease. Trust me, you won’t want any of that ravioli goodness to stick to the pan.

Step 2: Layer The Ingredients

Add a splash of marinara sauce to the base of your casserole dish. This provides another layer of non-stick insurance! Lay down the frozen ravioli pieces, ensuring they snugly fit in one layer.

Cover them in more sauce, then sprinkle them with mozzarella. If you’re feeling like something a little more hearty, toss in browned ground beef or Italian sausage, then repeat the whole process until the ingredients are gone.

Step 3: Bake The Casserole

After your layers are stacked, garnish the top with Parmesan for a crispy, golden layer. Cover your ravioli casserole with foil and let it bake at 400F. After 30 minutes, uncover it and keep it in the oven until the top is lightly browned and bubbly.

What To Serve With A Ravioli Casserole

This lazy lasagna with ravioli pairs well with virtually any Italian-style side dish. Try serving yours with some of these options:

Garlic bread
Caprese salad
Italian chopped salad
Roasted carrots or broccoli
Bruschetta

Recipe Variations

White sauce: Swap some or all of the marinara with bechamel sauce for a rich flavor.
Spicy: Mix in red pepper flakes and spicy Italian sausage.
Veggies: Add spinach, bell peppers, or mushrooms for extra nutritional value.
Four cheese: Add dollops of ricotta to create an ultra-cheesy version.
Seafood: Include shrimp or crab meat for a seafood-baked ravioli casserole.
Pesto: Replace some marinara with green pesto for an herbaceous take.
Meatballs: Add mini meatballs between layers instead of ground meat.
Tortellini: Instead of ravioli, swap in your favorite flavor and color of tortellini.

Tips For The Best Recipe

Even layering: Evenly disperse the tomato sauce, ravioli, and cheese for consistent baking and flavor.
Don’t overfill the dish: Don’t overfill the baking dish as it can quickly bubble over.
Check the dish: Check the dish frequently toward the end of baking. Since every oven is different, the cooking time may vary slightly.
Use quality ingredients: Whether store-bought or homemade, use a quality marinara sauce in this baked ravioli recipe. It makes a world of difference in the final product.
Grate your cheese: Use block cheese and grate it yourself for the best results.
Rest before serving: Let the ravioli casserole rest for 10 minutes before slicing it.

What To Do With Leftovers

When it comes to this lazy lasagna with ravioli, nothing is better than leftovers! Follow these simple steps to keep your dish fresh for longer:

Fridge: Once fully cooled, store any leftover ravioli casserole in an airtight container for up to 3-4 days in the refrigerator.
Freezer: For longer storage, you can freeze your baked ravioli recipe in an airtight container or freezer-safe bag for up to 3-4 months.
Reheating: You can microwave or oven-bake leftovers until hot and bubbly again. For the oven method, heat it at 350F for about 10-12 minutes until warmed through. Make sure you keep the dish covered with foil to ensure it doesn’t dry out. In the microwave, heat it for 1-2 minutes on medium power until warmed through.
Prep ahead: To save time on the day of cooking, assemble the ravioli casserole the day before, refrigerate it, and bake it just before serving.

Additional Recipes

If you enjoyed this baked ravioli recipe, take a peek at some more comforting dishes like these:

Frequently Asked Questions

Can I use fresh ravioli?

If you’re using fresh ravioli, that’s absolutely fine! You’ll just need to reduce the baking time a bit to avoid overcooking them.

Is it necessary to cover the casserole with foil?

Covering this ravioli casserole with foil is highly recommended. It ensures even cooking and prevents the top from burning or drying out too quickly.

How do I know when it’s fully baked?

The best indicator for fully baked ravioli is a bubbly cheese top. The ravioli underneath should be tender to the bite.

Easy Baked Ravioli Casserole

Course Main Course

Cuisine American, Italian

Keyword baked pasta, casserole, easy recipes, ravioli, Weeknight Meal

Prep Time 10

Cook Time 45

Total Time 55

Calories 3298kcal

Author Anna Kate

Ingredients

24 ounces Marinara or pasta sauce plug in homemade spaghetti sauce here
24 ounces cheese ravioli frozen
2 cups mozzarella cheese shredded
½ cup Parmesan Cheese shredded
Optional: one pound of browned ground beef or sausage.

Instructions

Preheat your oven to 400 degrees and grease a 9×13 baking dish.
Add a thin layer (about ¼ cup) of the marinara sauce on to the bottom of the pan. (this prevents pasta from sticking)
Arrange half the frozen ravioli in a single layer on top of the sauce.
Top with half of the remaining sauce and about a cup of the mozzarella cheese.
Repeat the layers: ravioli, sauce, cheese. Add browned meat to the rotation as desired.
Finish with the remaining sauce and cheese. Sprinkle with shredded parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the cheese has browned slightly.
Serve with a salad and bread as desired!

Nutrition

The post Baked Ravioli appeared first on Southern Cravings.

Crustless Chicken Pot Pie

Anna Kate — Fri, 17 Feb 2023 11:00:00 +0000

This crustless chicken pot pie is filled with fresh vegetables and creamy gravy, then baked with tender biscuits until golden brown. It’s a simple take on a classic meal that is guaranteed to please the whole family, whether it’s for a weeknight dinner or the holidays.

I love transforming classic meals into quick, easy, and convenient recipes that anyone can make. This crustless chicken pot pie is ready to serve in under an hour, and it couldn’t be more straightforward to whip together!

There is no need to make or roll out a store-bought pie crust when you can use tender and flaky biscuits! They save loads of time and effort, so you and your family can get to eating quicker — what’s not to love?

What Is Crustless Chicken Pot Pie?

Chicken pot pie is homestyle cooking at its finest. Most recipes start with a filling made up of meat (usually chicken or turkey), hearty vegetables, and a rich and creamy gravy. Oftentimes, the filling is contained between a top and bottom pie crust.

This recipe is a similar take, but I’ve replaced the pie crust with store-bought biscuits. It’s my favorite way to achieve the same great flavors and textures of a pot pie without having to go through the time and effort of making a crust!

Did I mention how freezer-friendly and perfect for leftovers this chicken pot pie is?

Ingredients For Crustless Chicken Pot Pie

See the full list of ingredients in the recipe card below.

Chicken: For convenience and time-saving benefits, use a shredded rotisserie chicken. If you have more time, poach a few boneless skinless chicken breasts, then shred them.
Chicken broth & bouillon: Both impart savory, hearty, and full-bodied flavors to the gravy. Use homemade or store-bought chicken broth or stock. Vegetable broth works in a pinch.
Butter: To sauté the vegetables and form part of the roux. You can also use neutral vegetable oil for a lighter option.
Onion: I prefer yellow onion for my chicken pot pie, but white onion works well too.
Celery: You’d be surprised at how hearty and savory celery makes a recipe. Don’t skimp on this one!
Carrots: For bursts of sweet flavor all throughout the filling. No carrots on hand? Use corn kernels or green beans instead.
Garlic: I never make a chicken pot pie without a healthy dose of garlic! Use freshly minced garlic for the best taste, but garlic powder also works. Add ¼-teaspoon for every fresh clove.
Seasonings: For all of the cozy and comforting flavors pot pie is known for, I love to use a combination of black pepper, rosemary, and sage. Feel free to add others like thyme, parsley, or even poultry seasoning.
Flour: To thicken the filling, use all-purpose flour. For a gluten-free version, swap in a 1:1 gluten-free flour blend or a cornstarch slurry towards the end of cooking.
Cream: I prefer to use half-and-half cream, but you can replace it with heavy cream for an even richer gravy if you like.
Soy sauce: My secret weapon for amping up the umami-ness of this recipe. Use tamari or liquid aminos for a gluten-free option.
Frozen peas: What would a pot pie be without peas? But don’t worry, you can swap in frozen corn kernels, green beans, or more fresh veggies if you run out of peas.
Premade biscuits: The name of the game is simple with this recipe, so I suggest store-bought biscuits. But if you have the time, try making your own!

How to Make Chicken Pot Pie With Biscuits

Step 1: Season The Chicken

If you are starting with uncooked chicken breasts, add them to a large pot. Season them with some salt, garlic, peppercorns, fresh rosemary sprigs, and onion slices.

Step 2: Poach The Chicken

Cover the chicken with water by about an inch or so, then bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the pot, and let the chicken simmer.

Check on the chicken starting at the 8-minute mark, but it should be fully cooked after about 10-14 minutes. It is done when the internal temperature reaches 165 degrees F. Transfer the chicken to a cutting board, and shred it using two forks.

Note: For the most accurate results, always use an instant-read thermometer when cooking chicken.

Step 3: Sauté The Vegetables

Melt the butter in an oven-proof 12-inch skillet over medium-high heat. For reference, I used a cast-iron casserole. Add the onions and sauté them just until softened, then add the celery and carrots and cook for another 5 minutes.

Step 4: Add The Seasonings

Add the black pepper, garlic, rosemary, and sage to the skillet and stir to coat. Cook the mixture for about one more minute.

Step 5: Form The Roux

Reduce the heat to medium, then add the flour a little at a time and stir until well combined. Be careful not to let the flour burn. The mixture should be a paste-like consistency.

Step 6: Make The Gravy

Add the chicken broth gradually, making sure to stir constantly. Once the broth is incorporated, add the cream in the same manner. The sauce should be a thick, gravy-like consistency at this point.

Step 7: Finish The Filling

Stir in the bouillon cube, soy sauce, and shredded chicken, then let it all gently simmer until the bouillon cube melts and the ingredients are well combined. Add the peas, and remove the filling from the heat.

Step 8: Assemble The Pot Pie

Place 3-4 uncooked biscuits on top of the filling mixture, then bake it uncovered until the biscuits are golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish before topping it with biscuits.

Brush the top of your baked cast iron chicken pot pie with melted butter just before serving.

What To Serve With Chicken Pot Pie

This easy chicken pot pie with biscuits is a hearty dish full of protein, carbs, and fat, making it the ideal stand-alone meal. However, if you’re looking for a little something extra, here are a few recipes to serve alongside it:

Recipe Variations

Protein: Try out a different protein like turkey or even chickpeas if you’d like a vegetarian option.
Vegetables: If you don’t have the vegetables I’ve listed, just add what you have on hand or substitute them with your favorites.
Crust: Try making your own crust if you have extra time to spare. You can even make a bottom and top crust.

Tips For The Best Recipe

Precook the filling: Precooking the filling takes all the pressure off when you add it to the oven. All you have to wait for is for the biscuits to turn golden and crispy.
Stir constantly: When making the roux, don’t stop stirring or there’s a good chance the flour will burn. If the flour burns, there is no saving it and you will have to start over.
Add liquid slowly: To properly incorporate the flour with the liquid, remember to add the broth and cream slowly. Otherwise, it may turn lumpy and require more time to smooth out.

What To Do With Leftovers

If you like leftovers, you’ll be happy to know pot pies are the perfect meal for this purpose. Just follow these simple steps:

Fridge: Once cooled, transfer to an airtight container or cover the dish with plastic wrap and tin foil. Crustless chicken pot pies will last about 4-5 days in the fridge.
Freezer: You can freeze pot pies for up to 3-4 months. To make reheating easier, I suggest portioning it into single-serving freezer-safe containers. This way, you don’t have to reheat the entire pie.
Reheat: Thaw the pie in the freezer overnight if cooking from frozen. Once cooled, preheat the oven to 350 degrees F and cook for 10-20 minutes, or until warmed through.

Additional Recipes

If you enjoy comfort foods like this crustless chicken pot pie, you really need to check out some more of my most popular homestyle recipes:

Frequently Asked Questions

Can I make a crust for this recipe?

Yes, you can make (or purchase) a crust for the top, bottom, or both. It just depends if you’d like a more crust-forward recipe or more fillings.

Can I make this in a different dish?

If you don’t have an oven-safe skillet, you can use a 9×13 casserole dish, pie dish, or a 9-inch cake or springform pan.

How do I know when my chicken pot pie is done?

The best way to tell if chicken pot pie is ready to eat is if the biscuits (or crust) appear golden brown.

Crustless Chicken Pot Pie (with Biscuits)

Course Dinner Recipes, Dutch Oven Recipes, Main Course

Cuisine American

Keyword cheap dinner, comfort food, Dutch Oven, easy dinner

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 284kcal

Author Anna Kate

Equipment

Dutch Oven Casserole (Skillet)

Ingredients

3 cups shredded cooked chicken from rotisserie chicken or 2-3 boneless skinless chicken breasts, poached
3 cups chicken broth
4 tablespoons butter
1 yellow onion finely chopped
1 cup celery finely chopped (about 3 stalks)
1 cup carrots finely chopped
2 cloves garlic minced
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon rubbed sage dried
⅓ cup flour
½ cup half and half
1 chicken bouillon cube
1 teaspoon soy sauce
1 cup frozen peas
1 can premade biscuits any kind

Instructions

Poach the Chicen

If you are using a rotisserie chicken or precooked chicken, skip this step.
Add the uncooked chicken breast to a large pot. Season with 1 tsp of salt, 2 cloves of minced garlic, 1 tsp peppercorns, 2 sprigs of fresh rosemary, and 1 sliced onion.
To the pot, add enough cool water to cover the chicken by an inch or so.
Bring to a boil over medium-high heat. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer.
Begin checking the chicken after 8 minutes. Chicken is done when an instant-read thermometer registers 165°F. Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness.
Transfer the chicken to a cutting board. Shred using forks.

Make the Pot Pie Filling

Melt the butter in an oven-proof 12-inch skillet (I used a cast iron casserole) over medium-high heat. Add the onions and saute just until softened (about 3 minutes). Then, add the celery and carrots and saute for another 5 minutes.
Add the black pepper, garlic, rosemary, and sage to the skillet and stir to coat. Cook for one more minute.
To make the Roux: Reduce the heat to medium. Add the flour a little at a time and stir until well combined. Be careful not to let the flour burn. The mixture should be a paste-like consistency.
Add the chicken broth in small splashes, stirring all the while. Next, add the half and half in the same manner, stirring constantly. The sauce should be a thick, gravy-like consistency.
Next, add the bouillon cube, soy sauce, and shredded chicken. Stir to mix well. Gently simmer (on low to medium heat) until the bouillon cube melts and all ingredients are well combined.
Add the frozen peas and stir well. Remove from heat.
Place 3-4 uncooked biscuits on top of the mixture. Bake (uncovered) per the biscuit recipe instructions, or until the biscuits are golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish and place the biscuits on top.
Brush with melted butter over the top of each biscuit just before serving.

Nutrition

The post Crustless Chicken Pot Pie appeared first on Southern Cravings.

Green Bean Casserole

Anna Kate — Mon, 15 Aug 2022 16:37:12 +0000

Make a delicious green bean casserole from scratch! This comforting Southern side dish is made with a creamy homemade mushroom sauce and canned green beans, then topped with crispy fried onions. It’s the perfect addition to all your Thanksgiving and Christmas gatherings.

Why You’ll Love This Recipe

Versatile: This green bean casserole can be made with canned, fresh, or frozen green beans. You can easily tailor it to your preference or what’s available in your kitchen.
Easy to make: Even though this recipe has a homemade mushroom cream sauce, it couldn’t be easier to put together. It makes such a difference in the final flavor!
Crowd-pleasing: Hearty flavors and comforting textures make this Southern green bean casserole a hit at any gathering! It’s the kind of dish that both kids and adults rave about, making mealtime fuss-free for everyone.

Instead of canned cream of mushroom soup, this recipe is made with a homemade mushroom sauce. It is not difficult to make, so don’t let that intimidate you.

It’s a simple roux with sautéed cremini mushrooms, shallots, and crunchy water chestnuts, all pulled together with a smooth sauce made of butter, flour, milk, and Parmesan cheese. Plus, don’t forget those delicious French’s Fried Onions. I’ll admit, I always sample a few while I put this casserole together!

While this recipe is similar to the original Campbell’s Green Bean Casserole, it’s kicked up a notch with homemade sauce, added mushrooms and water chestnuts, and a few other seasonings.

The Best Green Bean Casserole Recipe

When Thanksgiving and Christmas rolls around, everyone wants to see this green bean casserole on the table! It’s a favorite holiday side dish for so many families, and if it’s going to be a staple, let’s make it better than the original, shall we?

You are missing out if you’ve never had a homemade green bean casserole! I know this is certainly not an original recipe, but it’s the way I make it every year for Thanksgiving and it’s always the first to go!

It’s such an easy recipe to make and always delicious! Plus, you’ll love that this green bean casserole can be prepared ahead of time and even reheats well!

Ingredients For A Green Bean Casserole

Green beans: This recipe is made with canned green beans. If preferred, frozen or fresh can also be used. Make sure to fully thaw and drain frozen green beans. You will also likely need more seasoning for that ingredient swap.
Mushrooms: Fresh cremini mushrooms add an earthy flavor and hearty texture. Baby bellas, oyster mushrooms, or any white or brown mushrooms will work in its place. Alternatively, canned mushrooms can be used.
Cream sauce: Flour, butter, milk, and Parmesan cheese are mixed together to create a deliciously rich sauce. The step-by-step photos will walk you through the process of making a roux.
Vegetables: In addition to green beans and mushrooms, chopped shallots and water chestnuts add additional flavor and texture.
Fried onions: It’s not a green bean casserole without French’s Fried Onions! You can skip the store-bought version and make your own if you want.

How to Make a Homemade Green Bean Casserole

Step 1: Sauté The Vegetables

Melt the butter in a large Dutch oven, then sauté the shallots and mushrooms until the mixture begins to brown. Be patient as this process takes about 7-10 minutes.

Remove the vegetables from the pot, but do not wipe out the Dutch oven! The browned bits from the bottom of the pot will add another layer of savory flavor to the green bean casserole.

Make the roux.

If you’ve never cooked with a roux before, here’s a little more information about how to make a roux and the different types of roux. For this recipe, we will make a blonde roux, which is light in color and is used in most casserole recipes.

Melt the butter in the pot, then add the flour a little at a time. Be sure to continuously whisk the mixture. It should turn into a paste-like consistency.

Step 3: Finalize The Sauce

Slowly add in the milk a little at a time, whisking all the while. A smooth white sauce will begin to form. After all the milk is added, mix in the Parmesan cheese, salt, and pepper. Stir to combine and allow the cheese to melt.

Next, add the green beans, mushrooms, shallots, and water chestnuts and stir well. Transfer the green bean mixture to a 9×13 casserole dish.

Step 4: Bake The Casserole

The total bake time is about 30 minutes. Bake the casserole uncovered, until bubbly, for about 15 minutes. Then, add the fried onions and cook for another 15 minutes. The fried onions should brown slightly and the casserole should be bubbling.

What To Serve With Green Bean Casserole

You can pair this Southern green bean casserole with any holiday mains or sides. It’s the perfect side dish for Thanksgiving or Christmas dinner! Here are a few serving options:

Recipe Variations

Canned soup: Two or three cans of cream of mushroom or cream of chicken soup can be used in place of the roux. The sautéed vegetables can still be used per the recipe. However, additional cans of soup may be needed.
Gluten-free: To prepare a gluten-free version of this green bean casserole, replace regular all-purpose flour with a reliable gluten-free 1:1 all-purpose flour blend.
Vegan-friendly: For a vegan version of this green bean casserole, use olive oil or a vegan-friendly butter substitute instead of regular butter. Opt for plant-based milk, and you can even use vegan Parmesan cheese instead!
Spicy: Add finely chopped jalapeños to the onion mix. Alternatively, you can sprinkle crushed red pepper flakes into the mushroom sauce to add some spice.
Bacon: Try dicing and frying some bacon or pancetta to infuse this dish with more savory flavors.
Different cheese: Try mixing in your favorite cheese varieties like smoked Gouda, gruyere, mozzarella, havarti, sharp cheddar, Jack, or Colby.

Tips For The Best Recipe

Fresh ingredients: Always choose the freshest ingredients, especially for vegetables like mushrooms and shallots. They impart the most flavor and texture to the dish.
Using fresh beans: If you’re using fresh green beans, cut them to uniform sizes so they cook evenly throughout the casserole. Trim off the ends and cut them into 1 ½ inch pieces. Prepare the green beans, pat dry, and use as directed in the recipe.
Mushroom sauté: Ensure the mushrooms are sautéed until their moisture has evaporated. This concentrates their flavor and prevents the casserole from becoming watery.
Roux consistency: When you’re making the roux, stir continuously to avoid any lumps and aim for a smooth, paste-like consistency before adding in the milk. This ensures a creamy sauce.
Watch the casserole: When baking, keep a close eye during the last 15 minutes to ensure the fried onions don’t burn. They should be golden and crispy. You can cover the baking dish with foil if needed.
Quality cheese: Use quality, freshly grated Parmesan cheese. It melts better and provides a richer flavor to the dish.

What To Do With Leftovers

If you have any leftovers, follow these simple storage and reheating tips to make the most of your green bean casserole:

Fridge: Store any leftover green bean casserole in an airtight container in the refrigerator. It should last for up to 4 days if properly refrigerated. Note: Green bean casserole should not be left unrefrigerated for more than 3-4 hours at a time.
Freezer: Freezing is not recommended for this particular green bean casserole because of its dairy-based sauce. The sauce may separate and become grainy or watery once thawed.
Reheating: You can easily reheat this casserole in an oven-safe dish at 350F for 15-20 minutes. Alternatively, microwave a single serving at 30-second intervals until warmed.

Can I make a green bean casserole ahead of time?

Yes, you can! To do so, prepare and assemble as directed, except for the fried onion topping. After the casserole is assembled, set aside to cool. Then, cover the casserole dish with aluminum foil and refrigerate overnight or up to 3 days before baking.

About 30 minutes before baking, allow the casserole dish to sit uncovered at room temperature to avoid shattering the dish. Then, bake as directed in the recipe card below.

Additional Recipes

If you enjoyed this Southern green bean casserole recipe, take a peek at some more side dishes like these:

Frequently Asked Questions

Can I use a different type of mushroom other than cremini?

Yes, you can substitute cremini mushrooms with baby bellas, oyster mushrooms, or any other type of white or brown mushrooms. If you’re in a pinch, canned mushrooms can also be used.

What can I do to thicken the sauce if it’s too runny?

If your sauce is too thin, you can make a quick slurry with 1 tablespoon of cornstarch and 2 tablespoons of water. Mix it until smooth, then stir it into the casserole sauce to help it thicken.

What should I do if my casserole turns out soupy?

If the casserole is too watery, it might be due to excess moisture from the green beans or mushrooms. Next time, ensure they are well-drained or sautéed to release their moisture before adding them to the casserole.

Easy Green Bean Casserole

Course Holiday Recipes

Cuisine American

Keyword casserole, Christmas, from scratch, holiday side, Side Dish, Thanksgiving

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 248kcal

Author Anna Kate

Equipment

Dutch Oven

Ingredients

48 ounces green beans drained
6 tablespoons butter salted and divided
8 ounces cremini mushrooms roughly chopped
1 shallot chopped
1 clove garlic minced
3 tablespoons all-purpose flour
3 cups whole milk
½ cup parmesan cheese shredded
2 teaspoon kosher salt
½ teaspoon black pepper
8 ounces water chestnuts drained and diced
1 cup French's Fried Onions

Instructions

Preheat oven to 350°F degrees and grease a 9×13 casserole dish.
To a large dutch oven, melt butter over medium-high heat.
Add mushrooms and shallot, and cook until mixture is brown and caramelized – about 7-10 minutes. Add garlic and stir quickly to avoid burning.
Transfer the mixture to a plate, and do not wipe or rinse your dutch oven.
Add butter to the same dutch oven over medium-high heat.
Then, add flour, whisking constantly. Then, gradually add in milk and whisk until smooth. Continue cooking until the flour, milk, and butter thicken and begin to bubble – about 5 minutes.
Remove from heat and add the Parmesan cheese, kosher salt, and pepper. Stir until melted and smooth.
Stir in green beans, mushroom mixture, and water chestnuts.
Transfer the mixture to the 9×13 casserole dish.
Bake, uncovered, until bubbly – about 15 minutes.
Remove from the oven and top with the fried onions and continue baking until the topping is golden brown – about 10-15 minutes.

Nutrition

The post Green Bean Casserole appeared first on Southern Cravings.

Baked Ziti with Italian Sausage

Anna Kate — Wed, 03 Aug 2022 12:41:32 +0000

Baked Ziti with Italian Sausage is classic comfort food! With layers of pasta, homemade meat sauce, and melty cheese, this baked pasta casserole is the perfect solution for weeknight dinners. Tips for making it ahead of time and without meat are in the recipe card below!

Love the flavors of lasagna, but hate the hassle? This easy baked ziti recipe is for you! This casserole combines all of your favorite lasagna ingredients and flavors into a simple meal that’s ready in under an hour.

This is delicious with a piece of fresh garlic bread and a fresh garden salad. This recipe is great for families as you can easily customize it to your personal preference – use spicier sausage, make it vegetarian, add bell peppers, extra cheese…you can customize to your heart’s content!

Easy Baked Ziti Recipe

What is baked ziti? It’s a layered “casserole” of tubular noodles, cheese, and meat sauce.

This recipe is so easy and feeds a lot of hungry people! You can even make this ahead the night before and bake it when you get home from work. It’s easy, simple, delicious, and the kids love it, too.

In fact, this recipe is a great meal to prepare at the beginning of the week for plenty of leftovers later. You can even freeze the cooked dish for another time.

How is baked ziti different from lasagna?

Baked ziti is the perfect solution for lasagna cravings, especially during the week. Instead of long, flat lasagna noodles, this baked pasta dish uses short, tubular noodles.

Ziti noodles are like pockets, holding cheesy goodness and bursts of savory tomato sauce.

Baked Ziti Ingredients

(See the recipe card for complete details)

Meat Sauce: The meat sauce is made with mild, Italian sausage and jarred marinara sauce. Feel free to use spicy sausage or ground beef if desired. Alternatively, omit the meat for a vegetarian option.

You can even make your own tomato sauce with crushed tomatoes, tomato paste, and a few seasonings. Leftover spaghetti sauce works well for this recipe, too

Alternatively, omit the meat for a vegetarian option. Leftover spaghetti sauce works well for this recipe, too.

Pasta: Ziti is the pasta of choice for this recipe, but Penne or another tubular noodle would also work. You can learn more about the types of pasta here.

Cheese: Instead of ricotta cheese, this recipe uses cottage cheese mixed with parmesan and mozzarella. The cottage cheese makes this casserole even more delicious and creamy. Plus, it keeps it from drying out during cooking and reheating.

Seasoning: In addition to the sausage, oregano, garlic, and onion give this recipe tons of great flavor. If you choose to omit the meat, you may need to add additional seasonings to taste. Alternatively, feel free to add additional seasonings as desired, like Italian seasoning (in place of the oregano), red pepper flakes, extra garlic, and even fresh basil.

How to Make Baked Ziti

(See the recipe card below for full instructions and notes.)

Prepare the ziti.

In a large pot of salted water, cook the pasta according to the package directions – just until al dente. Drain and set aside.

Make the meat sauce.

Brown the sausage over medium-high heat in a large dutch oven, heavy-bottomed pot or large sauté pan. When the sausage is almost done cooking, add in the diced onion. Then, add in the garlic and stir well.

If needed, drain the grease from the cooked sausage. Return the meat to the pot and add in the marinara sauce. Feel free to use any flavor of marinara sauce you like most. Simmer for a few minutes, stirring occasionally.

Make the cheese filling (no ricotta).

Mix together the cottage cheese, egg, oregano, garlic, parmesan cheese, and half of the mozzarella cheese. Stir until well combined.

Assemble the pasta casserole.

Spoon a thin layer of the sauce on the bottom of a large casserole dish. This prevents the noodles from burning and sticking to the dish.

Layers are as follows: pasta, cheese, sauce, pasta, sauce, more cheese!

Start by adding half of the cooked pasta and all of the cottage cheese mixture.

When you add the cottage cheese mixture, do so in dollops in each of the corners so it’s easier to distribute on top of the noodles.

Then, spoon half of the sauce, the remaining pasta, and then the rest of the sauce on top. Finish the final layer with the remaining mozzarella cheese.

Bake this uncovered for about 25-30 minutes or until the dish begins to bubble and the cheese begins to turn golden.

Tips for the Best Baked Ziti Recipe

Using Different Noodles

Instead of ziti pasta, you can use any short tubular noodle, like penne, rigatoni, bow ties, etc.

Reheating Baked Ziti

To reheat baked ziti, add a portion to an oven-safe dish, cover with aluminum foil, and reheat at 325F for 15-20 minutes, or until warm. You may want to add extra sauce to keep it from drying out.

Alternatively, reheat in a microwave-safe dish at 1-minute increments, until warmed through. Add additional sauce and cheese as desired.

What can I use instead of ricotta in baked ziti?

This recipe calls for cottage cheese instead of ricotta. Cottage cheese has more moisture content than ricotta and will prevent the casserole from drying out.

During cooking, the curds of the cottage cheese melt and mix with the other cheeses to create a smooth, creamy filling.

Can baked ziti be made ahead of time?

Assemble the casserole, then cover with foil and refrigerate until you are ready to bake. *Make sure you bring the dish to room temp (sit out about 30 minutes) to avoid a shattered casserole dish.

Storing Uncooked Ziti

How long can uncooked baked ziti stay in the fridge? Uncooked ziti can be stored in the refrigerator for up to 3 days before cooking. Before baking, remove the casserole dish from the fridge and allow it to rest on the counter before placing it in the oven. This will prevent your dish from shattering.

Storing Leftover Baked Ziti

This can be stored for up to 3 days in an airtight container or in the casserole dish it was cooked in.

If freezing, portion into freezer-safe containers and freeze for up to 3 months. Allow the baked pasta to defrost in the refrigerator before reheating.

Vegetarian Baked Ziti

To make this ziti casserole vegetarian, omit the Italian sausage, and prepare the recipe according to the instructions.

What to Serve with Baked Ziti

Consider these options as the side dish:

Fresh garden salad
French bread
Caesar salad

More side dishes…

Baked Ziti with Italian Sausage

Course Dinner Recipes

Cuisine Italian

Keyword baked pasta, casserole, italian, pasta

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 356kcal

Author Anna Kate

Equipment

Ingredients

olive oil
1 pound ground Italian sausage mild, hot, or sweet (I prefer mild)
1 cup yellow onion diced
24 ounces marinara sauce leftover spaghetti sauce, or tomato sauce
4 cloves garlic minced
16 ounces ziti pasta uncooked
12 ounces cottage cheese
1 tablespoon oregano
1 egg
2 cups mozzarella cheese shredded
¼ cup Parmesan cheese grated

Instructions

Preheat oven to 375°F. Grease a 9×13-inch casserole dish and set aside.

Prepare Sausage & Pasta Sauce

Brown the sausage over medium high heat in a large dutch oven or large sauté pan.
Add the diced onion to the pot of sausage. Sauté until onion softens, about 3-5 minutes.
Drain excess fat from the sausage as needed.
Reduce the heat to medium. Return the sausage to the dutch oven and add the garlic and stir quickly.
To the same pot, add the marinara sauce (leftover spaghetti sauce or tomato sauce may also be used). Stir and simmer for about 5 minutes.

Make Cheese "Filling"

While the sauce is warming, make the cheese filling by combining the cottage cheese, egg, oregano, parmesan cheese, and 1 cup of mozzarella cheese. Stir until well-combined.

Layer Casserole & Bake

Add about 1/4 cup of the meat sauce to the bottom of the greased casserole dish to prevent the noodles from burning or sticking.
Layer as follows: half of the ziti noodles, all of the cottage cheese mixture, half of the sauce, remaining ziti, and remaining sauce. Top with the remaining cup of mozzarella cheese.
Bake the casserole uncovered for 25-30 minutes or until cheese turns golden on top.

Notes

Alternatives to mild Italian Sausage: hot Italian sausage, sweet Italian sausage, ground beef, ground chicken, other meat alternatives. (note: this recipe has not been tested with meat alternatives.)

Alternatives to ziti noodles: bow ties, penne, rotini, rigatoni, or any short, tubular noodle.

Alternatives to Marinara:

Leftover meat sauce can be used in place of marinara.
Canned tomato sauce can be used as a substitute. Season as desired.

Nutrition

The post Baked Ziti with Italian Sausage appeared first on Southern Cravings.

Easy American Goulash Recipe without Peppers

Anna Kate — Mon, 13 Jun 2022 17:34:16 +0000

American Goulash is a classic, old-fashioned comfort food that brings back nostalgic memories. With a twist on traditional German or Hungarian Goulash, this recipe is made with ground beef and elbow macaroni simmered in a flavorful tomato sauce. Made all in one pot (even the pasta!), this easy recipe is an inexpensive way to feed your family on a budget!

This recipe holds a special place in many hearts! I remember my mother and grandmother making this on cold winter days. It’s one of those old-fashioned, hearty recipes that brings back so many memories in every bite.

We always served this with a slice of skillet cornbread or crusty French bread.

What is Goulash? American goulash vs Hungarian goulash

Goulash comes from the Hungarian word “Gulyas”. It’s pronounced the same as goulash, but with a silent “L”.

As I mentioned, this American version is a twist on the traditional Hungarian goulash or German goulash recipes. German and Hungarian goulash are largely similar, but very different to the American version.

Traditional goulash is very similar to a hearty beef stew but with different seasonings. Goulash uses spices such as caraway seeds, cumin, peppers, and paprika, which alters the flavors from a classic beef stew recipe.

Like so many dishes, Hungarian goulash came over with immigrants arriving in the late 19th century. In a recipe from The Settlement Cook Book 1903, an early recipe for “Gulash” included the essential ingredients: beef, onions, paprika, and tomatoes.

As time evolved, Americans made adjustments to the recipe based on what they could afford and what was available. Now, there are so many different goulash recipes!

The American version of goulash is a combination of ground beef, tomatoes, tomato sauce, elbow macaroni, and some of the seasonings you will find in a classic goulash. It’s basically a simplified version of the traditional way of preparing this dish.

The goulash meat has differed throughout its evolution. Instead of using beef chuck or stew meat, ground beef is a popular choice.

Old Fashioned Goulash

You might have heard this recipe called by other names too. Through my research, I found this recipe labeled as American Chop Suey and Johnny Marzetti. They each have their own spin on this recipe.

In the 1950s and 1960s, this recipe was a staple in many homes – mainly because it was simple and inexpensive. Plus, kids loved it.

It was largely popular in areas of New England, like New York state, as well as Ohio and parts of the Midwest and Southern United States. It’s been quite a hit for a long time and for good reason!

Why this version is the best:

It’s cheap. Aside from ground beef, this recipe calls for inexpensive canned ingredients like tomatoes and tomato sauce.
It’s easy. It’s as simple as browning the beef, combining the ingredients, and simmering. You can even use the same pot!
Feeds a few or many. You can easily double this recipe to feed more people, or stretch it with additional cans of tomatoes, broth, ground meat, and even pasta.
Ingredients are flexible. There are plenty of substitutions and variations to make this recipe work for your family. (see the recipe card below!)

American Goulash Ingredients

See the full list of ingredients in the recipe card below.

Meat: This recipe calls for ground beef, but you can use ground turkey, chicken, or pork in its place.
Vegetables: Onions help fill out the recipe and give it a slight bite. You’ll notice that there are no peppers included like you would find in other more traditional recipes.
Seasonings: Paprika was a seasoning used in the traditional preparation. This gives it a slightly smoky flavor. Other seasonings like garlic, Worcestershire sauce, Italian seasoning, and salt and pepper are also included.
Canned ingredients: Add additional broth, tomato sauce, or tomatoes to stretch the recipe. You can also use vegetable broth in place of beef broth. Stewed tomatoes can also be used in place of diced tomatoes.
Pasta: Elbow macaroni is the old fashioned way! Feel free to use any small pasta shape in its place.
Cheese: The sharp cheddar cheese is added at the end. It gives a delicious bite and cheesy texture. This ingredient is completely optional and flexible. Other ideas include different types of cheddar, Monterrey jack, Italian blend, Mexican blend, etc.

Since this is a one-pot meal, I highly recommend using a dutch oven or heavy-bottomed pot.

How to Make Goulash with Ground Beef

See the full list of instructions in the recipe card below.

Step 1: Saute the Onion and Brown the Beef.

Heat the oil in the dutch oven over medium-high heat. Once hot, sauté the onion until it begins to soften. Then, add in the ground beef and garlic.

Continue cooking over medium-high heat until there is very little pink left in the ground beef. This should only take about 5 minutes or so.

As the meat cooks, make sure to break it up as much as possible. I like to use a wooden spoon, but meat choppers are also handy.

Depending on the lean-to-fat ratio of the beef, you may need to drain the grease. Make sure the grease doesn’t go down the drain. You can discard the grease by straining the beef into a bowl and discarding in the trash after it has cooled.

Step 2: Make the goulash tomato sauce.

To make the sauce, add the broth, water tomato sauce, and tomatoes to the dutch oven with the ground beef. Stir well to combine.

Stewed tomatoes, petite diced, and whole peeled tomatoes can be used in place of diced tomatoes. Avoid using puree or crushed as it might make the dish too soupy. Additionally, try flavored canned tomatoes like Italian style, fire roasted, etc.

Next, add in the Worcestershire sauce and seasonings to the pot and stir well. Bring the sauce and ground beef to a simmer.

Step 3: Cook the pasta in the goulash.

When the pot is simmering, add in the macaroni noodles and continue to simmer. Reduce the heat to medium-low and continue cooking for about 12 minutes, or until the macaroni is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Alternatively, the pasta can be prepared separately from the goulash. Follow the instructions on the packaging.

Then, stir in the cooked pasta, OR add the pasta to the bottom of each bowl before adding the goulash on top.

Finally, fold in the cheese and stir until it is completely melted in the sauce.

Tips for the Best Goulash Recipe Ever

This recipe is incredibly versatile, so there are plenty of ways to make this your very own. See the tips below.

Crock-Pot Goulash

To make goulash in the slow cooker, follow the instructions up to adding the noodles.

Saute the beef and onion separately.
Add all of the ingredients to the slow cooker pot (except the noodles).
Stir to combine and cook on low for 4-5 hours, or on high for 2 hours.
Stir in the macaroni 30 minutes before serving or prepare the pasta separately.
Fold in the cheese just before serving.

Instant Pot Goulash

To make goulash in a pressure cooker, follow the instructions below.

Saute the beef and onion. Drain if necessary. Then, add the garlic and stir.
Turn off the saute function and stir in the remaining ingredients, including the pasta.
Pressure cook on high for 5 minutes. Once it’s finished, do a quick pressure release.
Stir the mixture. Serve topped with cheese.

Baked Goulash

To make goulash casserole style in the oven, follow the instructions below.

Prepare the recipe according to the stove top instructions in the recipe card below.
Pour the mixture into a 9 x 13 inch casserole dish, top with cheese, and bake at 350°F for 20-30 minutes.

Types of Pasta for Goulash

Small noodles are recommended because of their quick cooking time. This is especially important if you are cooking the noodles in the same pot as the sauce.

Alternatively, prepare the pasta in a separate pot following the package’s instructions. Other types of noodles to try are penne, egg noodles, ziti, rigatoni, fusilli, rotelle, small shells, etc.

Leftover Goulash: Can I freeze leftover goulash?

If you have leftovers, they are best stored separately from the pasta. The noodles will absorb the liquid leaving you with dry goulash and soggy noodles. If you are planning for leftovers, cook the pasta separately. Store in airtight containers for up to 3 days in the refrigerator.

The same advice goes for freezing goulash. Add the leftovers to an airtight container and freeze for up to 3 months. To defrost, thaw in the refrigerator and reheat in the microwave or on the stovetop until warm.

FAQ

How do you thicken goulash?

If your goulash is watery, add additional pasta or scoop excess liquid for a thicker consistency. Removing excess liquid may remove some of the flavors and seasonings. Keep this in mind as you are cooking.

Is Hamburger Helper the same as goulash?

While the ingredients are similar, Hamburger Helper and goulash are worlds apart. Hamburger Helper is full of processed ingredients, which come in powdered form. Goulash can be made with organic, natural ingredients which are better for your health.

What’s another name for goulash?

Goulash is also called Johnny Marzetti, American Chop Suey, and slumgullion.

How do you fix bland goulash?

Add additional seasonings to enhance the flavor of goulash. Salt, pepper, and paprika are great places to start. Begin by adding one teaspoon at a time.

What is the difference between spaghetti and goulash?

While there are similarities, spaghetti and goulash are very different. Goulash is German or Hungarian while Spaghetti is Italian.

Goulash is made by cooking the noodles and sauce together in the pot. Spaghetti is made by preparing the sauce separately, then adding the sauce and noodles when serving. Also, each dish uses different types of pasta.

Easy American Goulash Recipe without Peppers

American Goulash is a one-pot comfort food recipe made with ground beef and elbow macaroni simmered in a flavorful tomato sauce. This easy recipe is an inexpensive way to feed your family on a budget!

Course Dutch Oven Recipes

Cuisine American

Keyword casserole, Dutch Oven, german, southern

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 475kcal

Author Anna Kate

Equipment

Ingredients

2 tablespoons olive oil
1 yellow onion chopped
3 cloves garlic minced
1 ½ pound ground beef
15 ounces beef broth
½ cup water
15 ounces tomato sauce
15 ounces diced tomatoes
1 tablespoon Worcestershire sauce
½ teaspoon salt
2 teaspoons Italian seasoning dried
1 tablespoon paprika
½ teaspoon black pepper
2 cups elbow macaroni uncooked
1 cup sharp cheddar Cheese grated

Instructions

Heat the oil in the dutch oven over medium-high heat. Once hot, saute the onion until it begins to soften (about 3 minutes). Then, add in the ground beef and garlic.
Continue cooking over medium-high heat until there is very little pink left in the ground beef and the meat is crumbled. Drain the fat if necessary.
To make the sauce, add the broth, water, tomato sauce, and diced tomatoes to the dutch oven with the ground beef. Stir well to combine.
Add in the Worcestershire sauce, Italian seasoning, paprika, and salt and pepper to the pot and stir. Bring the mixture to a simmer.
When the pot is simmering, add in the uncooked macaroni and bring to simmer once again. Reduce the heat to medium-low and cook until the macaroni is tender, about 12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Finally, fold in the cheese and stir until it is completely melted in the sauce.

Notes

Reheating / Storing / Leftovers Info:

Ingredient substitutions

Other ideas include different types of cheddar, Monterrey jack, Italian blend, Mexican blend, etc.

Instead of ground beef, use ground turkey, pork, chicken, or ground meat.

Use beef stock instead of broth.

Other Tips

Stir in a spoonful of sour cream at the end.
Add a dash of cayenne pepper or hot sauce for extra spice.
Hot, smoky, or sweet paprika can be used.
Alternatively, the pasta can be prepared separately from the goulash. Follow the instructions on the packaging. Then, stir in the cooked pasta, OR add the pasta to the bottom of each bowl before adding the goulash on top.

Nutrition

The post Easy American Goulash Recipe without Peppers appeared first on Southern Cravings.

Breakfast Casserole with Sausage

Anna Kate — Tue, 23 Feb 2021 11:00:00 +0000

This overnight breakfast casserole is layered with eggs, sausage, and cheese over hearty slices of bread. Then, it’s baked in the oven for the most epic breakfast lover’s feast! Make this ahead for the perfect Christmas morning Brunch, breakfast for company, or as part of your weekly meal prep.

When it comes to family gatherings, breakfast is definitely the most overlooked meal. Forget the bagels and sugary pastries, you need a recipe that will keep everyone full until lunchtime. And this casserole is a great way to make the most delicious breakfast for a crowd.

This is the perfect breakfast casserol for breakfast or brunch, Christmas morning, Easter, or any other special occasion. We love to enjoy this over the holiday season with a mimosa in hand. This is one of those easy recipes that will be a family favorite!

Easy Sausage and Egg Casserole

This great recipe can certainly feed a crowd, but it’s also perfect for a nice breakfast with your family. One casserole dish serves about 8-10 people, at least. While this is perfect for larger brunches or breakfasts, this can easily be portioned out to reheat and enjoy on busy school mornings.

Since this recipe does require sitting in your refrigerator overnight, make sure you plan ahead to make it the night before. Even with the overnight rest, it really does take the stress out of preparing breakfast the next morning.

Ingredients + Tools: Easy Breakfast Casserole

Bread: Use wheat, white, or whatever you have on hand. Day-old bread is best, so it can absorb the egg and milk mixture well.
Sausage: Use any breakfast sausage of your choice. I like Jimmy Dean. Mild, hot, sweet, or Italian sausage can also be used. Try Chorizo for an extra kick!
Cheese: A blend of sharp cheddar cheese is my personal favorite, but any shredded cheese will work. Try pepper jack, cheddar, taco blend, etc.
Vegetables: If you want to bulk up this recipe, add mushrooms, green bell pepper, green onions, or other vegetables in one-cup increments.
Proteins: This casserole is pretty hearty with the sausage crumbles, but try diced ham, ground beef, or other protein instead.

Here are a few kitchen tools I recommend to make this recipe easier:

Casserole dish: I prefer a clear, glass casserole dish, but aluminum will work fine, too.
Disposable aluminum pan: If you want to minimize clean up, a disposable pan is the way to go! You will still need to spray your pan with cooking spray before assembling the casserole.

How to Make a Sausage and Egg Breakfast Casserole

The main ingredients to this savory breakfast casserole are bread, eggs, cheese, and sausage. These ingredients are layered in a pan together and baked the next day.

Step 1: Prep the casserole.

First, layer the bread slices in the bottom of the dish. I usually use about 8 slices of bread to cover the bottoms and sides of the casserole dish.

Then, brown your sausage in a large skillet and drain off the grease. The sausage doesn’t need to be super finely crumbled. Just use your spoon to break apart the larger pieces of sausage into smaller, bite-sized pieces.

Add the cooked sausage on top of the bread slices, and sprinkle a layer of cheese.

Then, in a large mixing bowl, whisk the eggs and milk together. Season with salt and black pepper. Pour the egg mixture over the bread and sausage mixture.

Use a wooden spoon to press the edges of the bread into the mixture.

Step 2: Soak overnight.

Cover with foil and place the casserole dish in the refrigerator for 8 hours or up to overnight. This allows the bread to absorb the egg and milk mixture so your casserole isn’t runny.

Step 3: Bake

When you are ready to bake, let the casserole dish sit at room temperature for at least 30 minutes. This helps the ingredients cook evenly and prevents your casserole dish from shattering as it’s transferred from a cold fridge to a hot oven.

Top the casserole with the remaining cheese, and place the uncovered casserole in the preheated oven for about an hour, or until the center no longer jiggles.

What to serve with a breakfast casserole:

Reheating Breakfast Casserole

Overnight breakfast casserole can easily be reheated for leftovers. Cover the casserole dish with foil and place in a preheated 350F degree oven for about 20 minutes, or until warm.

Make Ahead Breakfast Casserole and Freezing Tips

Breakfast casserole can be made up to three days ahead of time and refrigerated until ready to bake. If you wish to freeze the casserole, here are two ways:

Uncooked: Make this ahead of time and freeze the uncooked casserole in a 9×13 inch casserole dish. Defrost in the refrigerator until completely thawed. Bake according to the directions.
Cooked: Divide the cooked casserole into single portions and wrap in Glad Press’n Seal. Place each serving in a gallon freezer bag, label, and place in the freezer. Defrost and reheat the unwrapped casserole in an oven-safe dish at 350F degrees for about 20 minutes, or until warm.

Breakfast Casserole FAQ:

How long can breakfast casserole sit out?

A cooked breakfast casserole can sit out for about 2 hours. After 2 hours, there is an increased chance for bacteria to breed and the casserole to dry out.

How long is egg casserole good in the fridge?

Uncooked egg casserole is good for about 3 days in the refrigerator, and then is should be cooked and served.

Cooked egg casserole is good for up to three days in the refrigerator. Then, it should be frozen or thrown out.

How do you reheat egg casserole without overcooking?

Cover the casserole dish with foil and place in a preheated 350F degree oven for about 20 minutes, or until warm.

Do egg casseroles freeze well?

Yes, you can freeze this breakfast casserole cooked, cut into portions, and wrapped with Glad Press’n Seal. Freeze up 3-6 months.

Defrost in the refrigerator or on the counter until completely thawed. Bake according to the directions.

How long can breakfast casserole be refrigerated before cooking?

A breakfast casserole should be assembled and refrigerated for no more than 3 days before cooking.

Best Breakfast Casserole

This best breakfast casserole is made with cheese, eggs and mild sausage, and soaked overnight for easy baking in the morning. This recipe is perfect for hosting company or meal prepping breakfast for the week.

Course Breakfast

Cuisine American

Keyword Breakfast, casseroles, holiday recipes

Prep Time 20

Cook Time 1

Overnight Rest 8

Total Time 9 20

Servings

Calories 287kcal

Author Anna Kate

Equipment

Ingredients

cooking spray
1 pound breakfast sausage ground; mild, hot, or spicy
6-8 slices bread
8 ounces cheddar cheese shredded, plus more as desired
8 count large eggs beaten
2 cups whole milk
salt and pepper to taste

Instructions

Preheat the oven to 375°F. Spray the baking dish with nonstick cooking spray.
Arrange bread slices in a single layer in the prepared baking dish, covering the bottom and the sides of the casserole dish. Set aside.
In a large skillet, brown the sausage over medium-high heat until browned and crumbly. Drain if needed. Set aside.
Layer the browned sausage and cheese over the bread slices.
In a large bowl, whisk together the eggs, milk, salt and pepper.
Carefully pour the mixture over the cheese. Top with additional cheese if desired.
Bake casserole until set and golden – about 60 minutes. Let stand for 10 minutes before serving.

Notes

*Sausage: Feel free to substitute with any breakfast sausage, italian sausage or even chorizo.

*Bread: Can use wheat or white.

*Cheese: Can use any kind of shredded cheese to complement the ingredients you use.

*Additional note: This casserole is versatile and can easily be switched up with other veggies and toppings like peppers, onions, ham, bacon, mushrooms, etc.

Nutrition

The post Breakfast Casserole with Sausage appeared first on Southern Cravings.

Perfectly Simple, Cheesy Hashbrown Casserole

Anna Kate — Tue, 12 Jan 2021 14:35:52 +0000

The crowd pleasing side dish to any meal! Easy, cheesy, and delicious! This hashbrown casserole is a simple side dish with irresistible flavors of creamy soup, cheddar cheese, and hashbrown potatoes! You need only 10 minutes to prep this crowd-pleasing comfort food. Prepared and baked all in one pot for easy transportation to potluck dinners, weeknights, and holidays. You can even have this for breakfast!

I’ve been on a one-pot kick lately and experimenting with preparing and baking different recipes in one dish. It’s been a life-changer!

I finally cracked the code for this hashbrown casserole! This recipe is almost too easy to begin with, but now that you only dirty a spoon and one pot – you might be making this more than you’d like to admit.

Basically, this recipe is potatoes, cheese and butter stirred together, topped with more cheese, then baked until melty. It’s not low-cal, and there are just some things in life that shouldn’t be. Ya know?

This recipe has also been referred to as Funeral Potatoes because its popularity grew as a crowd-pleasing side dish at after-funeral gatherings. That sounds rather dim for such a recipe and I’m not sure how accurate any of that actually is, but I do know sadness is not the emotion I’ve experienced while stuffing my face.

Also, this recipe is super duper close to the popular Copycat Cracker Barrel Hashbrown Casserole recipes floating around out there. Rest assured, I have neither stolen from a funeral fellowship or a major restaurant chain to make this recipe. This has been in our family for years – it’s just so basic to recreate and calls for only a few ingredients.

What is good to eat with hash brown casserole?

Honestly, I’ve even eaten this as a meal by itself! It’s super filling (hello, milk and cheese!) and so good. It’s really hard to stop.

Here are some meal pairing ideas that would go well together:

Pulled pork and green beans
Ribs and baked beans
Pot Roast and roasted asparagus
Beef brisket
Pork chops
Roasted chicken

Another great thing about this recipe is that it’s freezable! You can freeze before and after baking! Wrap in plastic wrap and freeze for up to 3 months. Then, defrost before baking or reheating in the oven.

Should I thaw frozen hash browns before cooking?

For this recipe, I highly recommend thawing the potatoes before baking. Otherwise, you may end up with a watery, soggy casserole.

If you are using fresh potatoes instead of frozen, grate the potatoes then follow the recipe as directed!

Variations

If you want to jazz this recipe up and add a few variations, try out the following:

Add mushrooms, peppers
Add protein like chicken or sausage
Use different cheeses
Top with cornflakes for crunch
Different potatoes (potatoes o-brien, homemade hashbrowns, etc.)

If you don’t have a dutch oven or heavy-bottomed pot, you can also prep this on the stovetop, then transfer to a 9×13 casserole dish. Same baking time and temp!

Cheesy Hashbrown Casserole Recipe

This hashbrown casserole is a simple side dish with irresistible flavors of creamy soup, cheddar cheese and hashbrown potatoes! You need only 10 minutes to prep this crowd-pleasing comfort food. Prepared and baked all in one pot for easy transportation to potluck dinners, weeknights, and holidays.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 323kcal

Author Anna Kate

Equipment

Ingredients

32 ounces hashbrown potatoes thawed and shredded
1 butter salted or unsalted
salt and pepper to taste
1 yellow onion chopped
10.5 ounces cream of chicken soup *
1 cup milk
1 cup sour cream
2 cups cheddar cheese grated*

Instructions

Preheat oven to 350 °F.
Melt butter in a dutch oven over medium heat.
Add in onion and saute until softened, about 5 minutes.
Stir in cream of chicken soup, milk and sour cream until combined.
Turn off heat and add in 2 cups of cheddar cheese.
Stir until cheese is melted and mixture is smooth.
Add in hashbrowns and combine until well incorporated.
Bake in a preheated oven for 45-50 minutes or until golden and bubbly.
Allow to stand 5 minutes before serving.

Notes

Please read the entire post for details, tips, and more!

Note 1: Shredded hashbrown potatoes can be swapped for cubed potatoes or potatoes o’brien style potatoes.

Note 2: Cream of chicken soup can be substituted for any cream of soup.

Note 3: Cheddar cheese can be substituted for any shredded cheese of your choice.

Note 4: If you don’t have a dutch oven or heavy-bottomed pot, you can also prep this on the stovetop, then transfer to a 9×13 casserole dish. Same baking time and temp!

Nutrition

The post Perfectly Simple, Cheesy Hashbrown Casserole appeared first on Southern Cravings.

Chicken Divan Casserole with Homemade Sauce

Anna Kate — Thu, 27 Feb 2020 15:55:01 +0000

This Chicken Divan Casserole is made with tender chicken and broccoli in a rich and creamy sauce. This is our go-to for weeknight dinners, served over rice or noodles. Makes great leftovers and NO “cream of…” soup!

There’s something about the goopy “cream of…” canned soup that just irks me. BUT! I’ve included a simple tutorial to make your own condensed cream of mushroom soup, instead.

This recipe isn’t exactly for the calorie counters: It does include cheese, butter and milk to make the sauce, but it’s worth the extra calories for sure!

Ingredients for Chicken Divan:

Chicken: You can use leftover chicken from my oven roasted chicken recipe, pick up a pre-made rotisserie chicken from the deli, or poached chicken. You can use chopped or shredded. It’s a matter of preference.
Broccoli: This recipe uses steamed, frozen broccoli. Make sure to drain well and allow to dry after steaming. Frozen broccoli does release some water, but the casserole will not be watery or affect the taste. If preferred, you can use fresh, steamed broccoli.
Sauce: It’s basically a Mornay sauce, which is a roux, with milk, broth and white cheddar cheese. It’s thick, rich and is the base for many casseroles.
Mushrooms: Since the traditional recipes call for cream of mushroom soup, I chop up fresh mushrooms and add them in separately from the sauce. It all gets mixed in anyway!
Cheese: You can use yellow cheddar or white cheddar. The taste is about the same. This recipe uses white cheddar, with a mix sprinkled of yellow and white cheddar sprinkled on top.
Topping: I use Pepperidge Farm Stuffing mix for the breadcrumbs. While we don’t use this product for making stuffing or dressing, this is great for breadcrumbs! If you have homemade breadcrumbs, you can use those too.

How to Make Chicken Divan Casserole

First, shred or chop your precooked chicken and place in the bottom of a greased 9 x 13 inch casserole dish.
Top the chicken with broccoli and sauteed mushrooms.
Make the roux, add in cheese and simmer until it becomes a thick cheese sauce.
Pour over the chicken, broccoli and mushrooms.
Top with cheese, then breadcrumbs.
Bake and enjoy!

Make Ahead Instructions:

This is a great recipe to make ahead of time. Just assemble all the way up to the breadcrumb topping, then cover and refrigerate.

About 30 minutes before you are ready to bake, set the casserole out to come to room temperature. Add the breadcrumbs, then bake per the recipe.

What does Chicken Divan mean?

This recipe was named after the Divan Parisien Restaurant in the New York City Chatham Hotel where it was the signature dish almost 100 years ago!

How do you reheat Chicken Divan?

I love a good recipe that reheats easily! The topping won’t be as crisp, but all of the flavors will still be just as delicious!

Preheat your oven to 350F degrees and bake the leftovers in the casserole dish, uncovered, for about 30 minutes or until warmed through.

This is also great stuffed inside a crispy baked potato, or served over mashed potatoes.

Chicken Divan Casserole with Homemade Sauce

Course Dinner Recipes

Cuisine American

Keyword casserole, comfort food

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 235kcal

Author Anna Kate

Equipment

Ingredients

For the Sauce:

1 tablespoon butter
3 tablespoons all-purpose flour
½ cup milk
½ cup chicken broth
2 cups cheddar cheese freshly grated, plus more for topping
salt and pepper to taste

For the Casserole:

3 cups chicken shredded (about 2 breasts)
2 cups broccoli florets chopped bite-sized
12 ounces baby bella mushrooms chopped
1 clove garlic minced
1 tablespoon butter

For the Breadcrumb Topping:

1 tablespoon butter melted
½ cup Pepperidge Farm Stuffing Mix

Instructions

Preheat the oven to 375°F. Coat a 9×13 baking dish with nonstick spray and set aside.

Prep the casserole ingredients:

Place chicken and broccoli into the prepared dish.
In a skillet over medium-high heat, melt 1 tablespoon of butter and add mushrooms. Saute until tender and soft. Add on top of the chicken and broccoli.

Make the sauce:

In the same skillet, add another tablespoon of butter and melt over medium heat. Then, add in 1 tablespoon of flour at a time, whisking constantly so the butter and flour does not burn.
As the butter and flour becomes a paste, stir in milk. As it begins to thicken, add in chicken broth and continue stirring.
Add in 2 cups of cheddar cheese. Continue to stir until the cheese has melted and the sauce is smooth.

Assemble the casserole:

Pour the sauce mixture evenly on top of the chicken, broccoli and mushrooms.
Sprinkle the cheese evenly on top.
Melt the remaining 1 tablespoon of butter and stir in the breadcrumbs. Evenly sprinkle the breadcrumbs on top of the cheese layer.
Bake for 35 minutes, uncovered, until golden on top. Serve warm over rice or pasta.

Notes

Please read the entire post for details, tips, and more!

Nutrition

The post Chicken Divan Casserole with Homemade Sauce appeared first on Southern Cravings.