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:

• Baked Apple Recipe
• Squash Casserole
• Goulash
• Sherbert Punch
• Hot Water Cornbread

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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 minutes minutes

Total Time 30 minutes minutes

Servings 10

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

Calories: 195kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 113mg | Potassium: 155mg | Fiber: 2g | Sugar: 23g | Calcium: 100mg | Iron: 1mg

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

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: 

• Breakfast Casserole with Sausage 
• Cheesy Hashbrown Casserole
• Chicken Divan Casserole

Check out more casserole recipes.

Frequently Asked Questions

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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 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

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

Calories: 374kcal | Carbohydrates: 10g | Protein: 11g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 109mg | Sodium: 280mg | Potassium: 546mg | Fiber: 2g | Sugar: 5g | Calcium: 257mg | Iron: 1mg

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

If you’re not familiar with Southern recipes, like Southern pear salad and pineapple casserole, the ingredients might seem unusual, but just trust me here. This recipe has stood the test of time!

It’s simple, fun, and oddly addicting. Just grab your two ingredients and a punch bowl, and you’re set for a great night with friends and family!

Why You’ll Love This Recipe

• Simple: Lime punch with sherbet comes together in less than 5 minutes, making it an easy last-minute addition to any dinner party menu or event.
• Versatile: From birthdays to holidays, this recipe can be enjoyed anywhere. Plus, with the ability to add alcohol, it’s sure to be a hit with both kids and adults!
• Refreshing: The combination of zesty lemon-lime soda and smooth sherbet creates a cool, rejuvenating drink perfect for hot days.
• Budget-friendly: Using just two main ingredients, this punch doesn’t break the bank yet it still delivers big on flavor and festivity.

Southern Sherbet Punch Recipe

This sherbet punch recipe isn’t just a drink, it’s a nostalgic walk down memory lane for many folks in the South. Made with zesty lemon-lime soda and swirled with creamy lime sherbet, it’s both tangy and sweet.

Once you mix the two together, something magic happens — a frothy, bubbly treat that’s guaranteed to be the life of the party! And let’s be real, it’s so simple to make.

All you have to do is toss two ingredients in a bowl and you’re done! Whether it’s for a wedding, baby shower, tea party, or holiday gathering, this punch fits in at any event.

Ingredients For Lime Punch With Sherbet

• Sprite: Adds the necessary fizz and citrusy sweetness. If Sprite isn’t available, any lemon-lime soda will work.
• Lime sherbet: Provides a creamy texture and tangy-sweet flavor. If lime isn’t your thing, try raspberry or orange sherbet for a twist. Or, experiment with rainbow sherbert!

How To Make This Sherbet Punch Recipe

Step 1: Find The Right Bowl

First, find a suitable punch bowl that will comfortably accommodate your mixture. Most punch bowls on the market can fit at least a gallon of liquid, which equates to about 12 servings. Also, keep in mind that garnishes will take up space if you’re using them.

Step 2: Make The Punch

Begin by spooning scoops of lime sherbet into the selected punch bowl. Carefully pour the Sprite over the sherbet, ensuring it covers it evenly. Thoroughly stir to combine the two, but don’t be too aggressive to prevent the soda from turning flat.

Step 3: Chill The Punch

For optimal taste, place the punch bowl in your refrigerator for a brief cooling period. Once it’s adequately chilled, your sherbet punch recipe is ready for serving!

What To Serve With Sherbet Punch

Here are some delicious additions to make this sherbet punch recipe stand out for guests of all ages:

• Fresh fruit: Sliced oranges, strawberries, or even pineapple can be added to the punch or served on the side.
• Juice: To give your punch more complexity, try adding a splash of cranberry, orange, or pineapple juice. It can help balance the sweetness and impart a new flavor.
• Alcohol: If your gathering includes adults, consider offering an option for a spirited punch by adding a splash of gin or vodka.
• Garnishes: Mix fresh mint leaves, grated lime zest, or a cinnamon stick into the punch for a festive touch.
• Accompanying snacks: Serve your punch with light, savory snacks like cheese, crackers, or pretzels. You can even make up a simple charcuterie board to really impress your guests.

Recipe Variations

• Tropical: Replace Sprite with tropical soda, and use pineapple or mango sherbet.
• Wintery: For holiday festivities, use cranberry juice with raspberry sherbet and sprinkle in some pomegranate seeds.
• Mojito: Add fresh mint leaves and use lemon sherbet for a sherbet punch recipe with a hint of mojito flavors.
• Tea infused: Replace half of the Sprite with brewed and cooled green or black tea for a subtle depth.

Tips For The Best Recipe

• Stir gently: Avoid vigorous stirring as it can cause the soda to lose its fizz. Gentle folds will ensure this sherbet punch recipe remains bubbly.
• Chill the ingredients: Make sure both your Sprite and sherbet are cold before preparing the punch, then chill it for an additional period after mixing.
• Add ice sparingly: If you decide to add ice, use larger blocks or an ice ring. This prevents rapid melting and diluting of the punch.
• Be mindful of portions: It’s easy to overdo portions when making a punch. Be sure to measure according to your guest count to avoid wasting anything.
• Freshness first: Always aim to serve the punch as fresh as possible.

What To Do With Leftovers

Although lime punch with sherbet is a drink best consumed fresh, here are a few creative ways to repurpose and enjoy it if you end up with leftovers:

• Popsicles: Pour the leftover punch into popsicle molds and freeze them.
• Smoothie base: Use the punch as a base for morning smoothies. Add in some fresh fruits, yogurt, or berries for a nutritious kick.
• Gelatin desserts: Combine the punch with unflavored gelatin to create a jiggly dessert. 
• Ice cubes: Freeze the punch in ice cube trays. These punch-infused ice cubes can be added to future drinks to give them a cool burst of flavor without watering them down.
• Sorbet: If you have an ice cream maker, churn the punch to create a sorbet.
• Cooking syrup: Reduce your sherbet punch over low heat until it thickens into a syrup. This can then be drizzled over desserts, pancakes, or waffles.
• Re-fizz and serve: If you’re planning on drinking the punch within a day, try adding a splash of fresh soda before serving again to rejuvenate some of its fizz.

Additional Drink Recipes

If you enjoyed this sherbet punch recipe and are in the mood for more drinks, take a look at some festive options like these:

• Mimosa Recipe

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Southern Sherbet Punch

This sherbet punch recipe is an old-school Southern classic, perfect for the special occasions in your life. Filled with fizzy lemon-lime soda and creamy sherbet, it’s sweet, tangy, and creamy.

Course Drinks

Cuisine American, Southern

Keyword old fashioned recipe, punch, southern recipes, special occasion, vintage

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 people

Calories 2777kcal

Author Anna Kate

Equipment

• Punch Bowl and Glasses

Ingredients

• 2 liters Sprite or other lemon-lime soda
• 48 ounces Lime sherbet about one container

Instructions

• Spoon sherbet into punch bowl.
• Pour sprite over sherbet. Stir.
• Garnish and serve chilled.

Nutrition

Serving: 1cup | Calories: 2777kcal | Carbohydrates: 622g | Protein: 17g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 825mg | Potassium: 1326mg | Fiber: 18g | Sugar: 534g | Calcium: 775mg | Iron: 2mg

The post Sherbet Punch Recipe appeared first on Southern Cravings.

I’m so excited to share this simple tutorial for an Easter bunny cake, which is a recipe that brings back so many happy memories. The best part is how quick and straightforward it is to put together! All you need is a couple of cake pans and a little creativity to make a life-like cake that’s great for all ages.

Check out more Easter Recipes here!

Why You’ll Love This Recipe

• Simple: No expert baking skills are required for this coconut Easter bunny cake, making it an easy and fun project for little ones.
• Adorable: The cute bunny design is perfect for Easter celebrations. Serve it after an Easter egg hunt to wow your guests (especially the younger ones)!
• Customizable: Put your own unique spin on the decorations by using different candies, fruits, sprinkles, or icing flavors.
• Nostalgic: This Easter bunny cake will bring back so many memories of family gatherings with loved ones.

What Is An Easter Bunny Cake?

An Easter bunny cake is a fun and playful dessert that has become a popular centerpiece around holiday celebrations. You can serve it as a flavorful dessert after an entertaining Easter egg hunt or a family meal.

The cake is moist and tender, thanks to a simple boxed cake mix. Vanilla frosting adds a layer of creamy sweetness, while flaked coconut offers a slightly chewy texture. Add a pop of color with toppings like jelly beans, licorice, and sprinkles.

You can really get creative with this cake, especially if you’re getting your kids involved! Once frosted and decorated, this Easter bunny cake is best enjoyed at room temperature, so give it a bit of time to come to warm up if it’s been kept in the fridge.

Ingredients For An Easter Bunny Cake

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

• Boxed cake mix: Boxed yellow or vanilla cake mix provides a sweet and tender base for the cake. You can also substitute a homemade vanilla or yellow cake recipe.
• Cake mix add-ins: This varies slightly by brand, but you’ll typically need eggs, oil, and water, all of which give the cake structure and moisture.
• Vanilla frosting: Adds a layer of creamy, rich, and sweet flavors. If you’re up for it, you can try making a homemade vanilla buttercream or cream cheese frosting.
• Flaked coconut: Provides a chewy texture and a subtle tropical flavor, while also resembling the bunny’s fur. If you don’t have flaked coconut, you can use shredded coconut in its place.
• Licorice: Use Twizzlers or another similar style for the bunny’s whiskers and bowtie. No licorice available? Try fruit leather, Livewires, or rolled-up Fruit by the Foot.
• Jelly beans: Adds a pop of color and fruity flavor for the eyes, nose, and bowtie. Gumdrops or even blueberries can be used as alternatives.
• Pink sprinkles: To shape the inner ears. Feel free to replace pink sprinkles with sliced strawberries, pink decorating sugar, pink icing, or a mixture of red food coloring and extra coconut flakes for a similar effect.

How to Make An Easter Bunny Cake

Step 1: Mix The Batter

Whip up the cake mix according to the package instructions. Once the batter is nice and smooth, divide it evenly between two 9-inch cake pans.

Step 2: Bake The Cakes

Pop both cake pans in the oven and bake as directed on the box. Once they are done, remove them from the oven and let them cool on wire racks. Leave them for about an hour, or until they’re completely cool before cutting and icing them.

Step 3: Shape The Bunny Cake

Place one of the cooled cakes on a serving tray. Cut the other round cake like the picture below to make the bunny ears and bow tie. Arrange them around the first cake to bring your bunny to life!

Step 4: Frost And Decorate

Carefully spread a generous layer of frosting over the top of the cake. Next, sprinkle coconut flakes all over to create fluffy bunny fur. Use red licorice sticks to outline the bow tie, then make whiskers and a mouth.

Use jelly beans for the eyes and nose, and to fill in the bow tie. Finally, add some pink sprinkles or jelly beans to create the inner ear outline. Keep the completed Easter bunny cake covered at room temperature until you’re ready to serve it!

What To Serve With Easter Bunny Cake

• Vanilla ice cream: A scoop of classic vanilla bean ice cream adds a creamy, cool, and rich complement to the cake.
• Whipped cream: Whipped cream provides a light and airy component. 
• Fruit compote: A tangy, fruity compote can balance out the sweetness of the cake and add some vibrance.
• Chocolate sauce: A drizzle of warm chocolate sauce adds a rich twist.

Easter Bunny Cake Ideas

• Chocolate: Swap the vanilla or yellow cake mix for a chocolate cake mix, and use chocolate frosting for a dark chocolate Easter bunny cake!
• Carrot cake: For a fitting Easter theme, opt for a carrot cake mix and a cream cheese frosting in place of vanilla.
• Funfetti: Mix sprinkles into your batter, or use funfetti cake mix for a festive and colorful coconut Easter bunny cake.
• Red velvet: Instead of classic vanilla, try red velvet cake mix and cream cheese frosting.

Tips For The Best Recipe

• Room temperature ingredients: Bring all your ingredients to room temperature, especially the eggs, to make sure the cake bakes evenly.
• Don’t over-mix: Over-mixing the cake will result in a tough and dense texture. Mix the ingredients until they are just combined.
• Use a serrated knife: Use a serrated knife when cutting the cake into shapes for a cleaner and more precise cut.
• Cool it completely: To avoid melted frosting, make sure your cake is fully cooled before adding the frosting and other decorations.

What To Do With Leftovers

• Room temperature: Keep the cake covered at room temperature for 1-2 days for the best texture.
• Fridge: For longer periods, transfer the Easter bunny cake to an airtight container or cover it with plastic wrap and keep it in the fridge for up to 3-4 days.
• Freezer: To freeze the cake, wrap it tightly in plastic wrap and store it in a freezer-safe container or bag. The cake can be frozen for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight.

Additional Recipes 

If you enjoyed this coconut Easter bunny cake, take a peek at some more of my best dessert recipes:

• Chocolate Bundt Cake
• Baked Apple Recipe
• Classic Rice Krispie Treats
• Pumpkin Snickerdoodles

Frequently Asked Questions

Can I use a different flavor of cake mix for this recipe?

Of course! You can use your favorite flavor of cake mix for this recipe. Some more options include chocolate, lemon, or strawberry.

Can I make this cake gluten-free or vegan?

To make this Easter bunny cake gluten-free, make sure you use a gluten-free cake mix and double-check all the additional ingredients. For a vegan version, just use a vegan cake mix and replace the frosting with a dairy-free option!

What if I don’t have two 9-inch cake pans?

If you don’t have 9-inch cake pans, you can opt for other sizes like 8-inch pans or even a 9×13. You just have to adjust the baking time and may have to get creative with the bunny shapes based on the size.

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Best Easter Bunny Cake

Get ready to impress your guests this year with an Easter bunny cake that’s as delicious as it is adorable! This easy-to-make cake features a moist vanilla base, creamy frosting, and colorful decorations that bring the bunny to life. Serve it as the perfect centerpiece for your holiday celebrations!

Course Dessert Recipes, Easter Recipes

Cuisine American

Keyword cake, dessert, easter

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Cooling and Decorating Time: 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 12 servings

Calories 504kcal

Author Anna Kate

Equipment

• 2 9-inch round cake pans

Ingredients

For the Cake:

• 1 box vanilla/yellow cake mix 15.25 ounces
• Ingredients called for on cake mix box

For the Frosting and Decorations:

• 16 ounces container vanilla frosting
• 3 ¾ cups flaked coconut
• 4 sticks red licorice
• 30 Jelly beans about 30 or more – gumdrops can also be used.
• Pink sprinkles

Instructions

• Mix cake as directed on box. Divide evenly between the two 9-inch cake pans.
• Bake and cool cake as directed on box for two 9-inch round cakes. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
• Place one of the cooled cake rounds on serving tray. Cut other round cake as shown here.
  
• Place ears and bow tie of the bunny accordingly.
  
• Carefully frost top of cake with frosting. Sprinkle coconut over cake. Use licorice to outline bow tie and make whiskers and mouth on bunny. Use jelly beans for eyes, nose, and to fill in bow tie. Use pink sprinkles to fill in pink of the ears. Store covered at room temperature.

Nutrition

Serving: 1 | Calories: 504kcal | Carbohydrates: 70g | Protein: 4g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Sodium: 379mg | Potassium: 185mg | Fiber: 5g | Sugar: 46g | Calcium: 102mg | Iron: 2mg

The post Easter Bunny Cake appeared first on Southern Cravings.

Is there anything better than a classic holiday ham? They are so delicious but get a bad rap for being dry or too salty. This recipe is certainly not original, but these easy tips will help you prepare a beautiful, juicy ham dinner, complete with a glaze. All you need is a store-bought spiral-cut ham with the glaze!

Despite the fact that spiral hams are a common centerpiece around the holidays, they’re usually available year-round. So, whether you’re looking to make one for a special occasion or to have leftovers for sandwiches during the week, this all-purpose ham has you covered. It’s so simple to make, it basically serves itself!

Types of Ham

Before we get started on our spiral-cut ham, let’s get the basics down. Ham comes in three different types: city, country, and fresh.

City Hams are the most traditional type of ham. These are commonly found on holiday tables for Christmas Dinner or Easter Dinner. These are sold fully cooked and sometimes spiral cut. City Hams can be sold bone-in or boneless, as a whole ham or half ham. These are usually referred to as spiral cut hams.

Country Hams are dry-cured and uncooked. Most commonly, these are smoked and very salty. It’s an acquired taste, but has a passionate following. Country ham slices are delicious served on a buttered biscuit.

Fresh Hams are more difficult to find at the grocery store. These are raw hams, sold uncured and uncooked and require more effort to prepare the City Ham or Country Ham.

What is Spiral Ham?

Spiral ham is a pre-cooked, pre-sliced ham designed with simplicity in mind. The preparation technique means much less effort is required for roasting and carving. This frees up time for making delicious sides like mashed potatoes and baked sweet potatoes!

To slice a spiral ham, butchers use a special machine to make one continuous cut around the ham, which creates even slices. While there are bone-in versions available, boneless hams make life even easier. You can also purchase these as a whole ham or half ham.

The only downside of a spiral ham vs. an uncooked ham is the higher potential for drying out during cooking. This is the reason why it’s almost always accompanied by a sweet glaze.

How to Choose a Spiral Ham

There are a few key points to keep in mind when choosing the right ham:

1. For the best flavor, check the label for “ham” or “ham with natural juices.” Try to avoid those labeled “ham, water added” or “ham and water product.”
2. Look for a bright pink color that’s uniform throughout.
3. Check for marbling. Too much fat will negatively influence the taste and texture. 
4. Make sure there are clean, even slices. You can easily see these through the transparent packaging.

How to Cook a Spiral Ham

There are three different ways to prepare bone-in spiral ham: in the oven, in the slow cooker, or on the grill. 

Here are a few recommended tools to make this recipe easier:

• Internal Meat Thermometer: Yes, this ham is already cooked, but using a meat thermometer will help you gauge when the ham is warmed through and ready to serve.
• Roasting Pan: A roasting pan is a tool everyone should have in their kitchen for preparing larger cuts of meat. Use a disposable aluminum pan for easier clean-up.
• Carving Knife: I prefer an electric carving set. But, with a spiral-cut ham, you shouldn’t need to do much carving. A chef’s knife should suffice.

No matter which way you decide to prepare it, your spiral ham should be cooked until the internal temperature reaches 140°F. Depending on the size and cooking method, this can take anywhere from 1-5 hours.

Before choosing the cooking method, review the instructions on the ham. Note the cooking time, temperature, and glaze ingredients you will need. You will also need to choose your preferred cooking method before applying the glaze.

In the Oven

For this ham, the glaze used brown sugar and maple syrup. For the oven method, preheat the oven to 250°F. Place the spiral ham on a shallow roasting pan.

Roast the ham for 13-16 minutes per pound, or until it reaches 140°F. For example, a 10-pound spiral ham will take a little over 2 hours.

Then, add the glaze during the last 20 minutes of roasting: Coat the ham with brown sugar. Then, drizzle on the maple syrup.

Apply the glaze carefully as the ham will be hot!

Instructions for the Slow Cooker

1. Place the spiral ham in your crockpot with the cut side facing down.
2. Add glaze over the top of the ham, then close the lid. If it doesn’t fit, top the crockpot with foil first to trap the heat in. 
3. Cook the ham on low for about 20-30 minutes per pound, or until it reaches 140°F. A 10-pound spiral ham will take around 3-5 hours.
4. With about 30 minutes of cook time remaining, spoon the juices and glaze over the ham.

Instructions for the Grill

1. Place the spiral ham cut side facing down in a disposable aluminum pan.
2. Add glaze to the outside of the ham and in between the slices (for more moisture retention).
3. Set up your grill for indirect grilling.
4. Cook the ham at a grill temperature of 325°F for 12-13 minutes per pound, or until it reaches 140°F. A 10-pound spiral ham will take about 2 hours.
5. Baste the ham every 20-30 minutes of grilling.

How Much Ham Per Person

For a bone-in ham – plan for ½ pound per person. For a boneless ham, plan for about ⅓ pound per person.

Here’s a quick chart for reference:

• 4 people = 2-pound ham
• 6 people = 3-pound ham
• 8 people = 4-pound ham
• 10 people = 5-pound ham
• 20 people = 10-pound ham

Example: If you are cooking for 8 people, purchase a 4-pound bone-in ham or a 3-pound boneless ham. If you’d like leftovers, bump the amount up to about ¾-1 pounds per person.

Top Tips

• Use a thermometer. Even though spiral ham is already pre-cooked, you’ll still want to use a meat thermometer to ensure you don’t overcook it.
• Low and slow. Remember, you are just reheating the ham so it doesn’t need to be cooked at a high temperature.
• Add a glaze. Lock in moisture and add flavor with a glaze. Spiral ham typically comes with a glaze, or you can make a homemade version with honey, juice, brown sugar, mustard, etc.
• Let it rest. Just like other roasts, it’s important to let spiral ham rest for 5-10 minutes before serving to allow the juices time to redistribute.  

What to do with Leftover Ham

The best part about spiral ham is that it doubles as a holiday main and as leftovers for breakfast, lunch, and dinner! 

Leftover sliced spiral ham makes excellent ham and cheese sliders! Repurpose leftover ham in quiche, sandwiches, and soups. Or, serve individual slices as a ham steak with a few side dishes.

Make a ham and cheese quiche for breakfast, a sliced ham sandwich for lunch, or a hearty split pea soup for dinner.

To reheat spiral ham in the oven, place it in a roasting pan and cover it with foil. Bake it at 250°F. If you only need to heat up a few slices, microwave them in 30-60 second intervals until hot.

What to do with a ham bone

Don’t forget to save the ham bone! This is the alpha of adding flavor to a soup, pot of beans, and delicious broth. 

Freeze the bone until you are ready to use. Thaw it in the refrigerator or drop it right into the pot. If you prefer, you can remove the bone, shred the meat, and return the meat to the pot for small bits of ham in your soup or beans.

Sides Dishes For Spiral Ham

Turn your spiral ham into the ultimate festive feast with some of these side dish pairings:

• Pressure cooker mashed potatoes
• Twice-baked sweet potatoes
• Southern cornbread dressing
• Savory mashed sweet potatoes
• Green Bean Casserole

Frequently Asked Questions

Do I have to cover spiral ham when cooking it?

You do not have to cover spiral ham when cooking it. However, it can help lock in moisture if the ham appears to be drying out or burning at all.

Why did my ham turn out dry?

Typically, dry ham is caused by overcooking it or cooking it at a high temperature. Since spiral ham is already pre-cooked, it should be kept at a low temperature to prevent dryness. 

What is the difference between spiral-cut ham and regular ham?

Spiral ham is both pre-cooked and pre-sliced. Depending on the type of other ham, it may not be pre-cooked or sliced.

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How to Cook a Spiral Ham

Learn how to cook a simple baked ham without drying it out! This recipe uses a store-bought ham with the glaze. With instructions for the oven, slow cooker, or grill, a spiral ham is the perfect way to feed a crowd for a special occasion. Keep reading for all the necessary tools and tips to pull off preparing a ham for your next celebration!

Course Main Course

Cuisine American

Keyword Christmas dinner, christmas ham, easter dinner, easter ham, ham recipe, holiday ham, holiday recipes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 10 people

Author Anna Kate

Equipment

• Disposable Roasting Pan
• Roaster with Rack
• Digital Meat Thermometer

Ingredients

• 5 pound spiral ham with glaze use the one that comes with the ham

Instructions

• Preheat the oven to 250°F.
• Review instructions for glaze and set aside.
• Remove packaging.
• Place ham in a shallow roasting pan, cut side down.
• Bake for 13-16 minutes per pound until ham reaches 140°F.
• Add the glaze per the instructions.
• Remove the ham from the oven and rest at least 15 minutes before cutting. Spoon juices over the ham before serving if desired.

Notes

Don’t forget to save the ham bone! This is the alpha of adding flavor to a soup, pot of beans, and delicious broth.

Freeze the bone until you are ready to use. Thaw it in the refrigerator or drop it right into the pot. If you prefer, you can remove the bone, shred the meat, and return the meat to the pot for small bits of ham in your soup or beans.

The post How to Cook a Spiral Ham (3 Ways!) appeared first on Southern Cravings.

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:

• Crockpot Turkey Breast
• Bisquick Sausage Balls
• Southern Cornbread Dressing
• Savory Mashed Sweet Potato Recipe

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:

• Air Fryer Frozen Broccoli
• Air Fryer Sweet Potato
• Vegetable Fried Rice
• Southern Baked Beans with Ground Beef
• Savory Mashed Sweet Potatoes

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.

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Easy Green Bean Casserole

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.

Course Holiday Recipes

Cuisine American

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

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 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

Calories: 248kcal | Carbohydrates: 16g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 828mg | Potassium: 415mg | Fiber: 4g | Sugar: 5g | Calcium: 263mg | Iron: 2mg

The post Green Bean Casserole appeared first on Southern Cravings.

Since this is an involved recipe, please read the entire post for tips, important details, and recipe notes that may not have been included in this recipe card.

Like any other large cut of meat, cooking a rib roast can be intimidating. It’s expensive and often purchased in larger portions, but this is actually very simple and easy to follow. The ingredients are easy to find and probably already in your spice cabinet. With the info below, even the most beginner cook can pull off this recipe!

What is prime rib?

Prime rib is a large cut of meat, typically weighing in at about 10-12 pounds. This cut of beef rests along the back of the cow’s ribs and has been cut from the 6th through 12th ribs near the muscle. 

Considered the king cut of beef, it’s delicious, tender, and requires only a little seasoning to bring out its natural flavors. Because of its quality, it’s also one of the more expensive cuts of beef. 

This cut of meat can be purchased from a butcher or your local grocer in the meat case. You can even have the butcher debone the rib roast, so you don’t have to do it when you get home. Make sure you keep the boned roast tied with kitchen twine.

How to choose a rib roast

Your butcher will be a great help with this part! When you are choosing a rib roast, look for one with a bright, milky white fat cap on top and even marbling throughout. 

This isn’t the time to go lean! Since this roast will be slowly roasted, we want a lot of good, healthy fat distribution throughout the roast so it stays nice and tender.

Price

This is one of the more expensive cuts, which is what makes it so special for celebrations and holidays. Generally, expect to spend around $10-12 per pound. I’ve found that Costco and Sam’s have the lowest prices for larger pieces, but you may find higher quality at your local butcher shop.

How much prime rib per person

Much like with a brisket or pork shoulder, estimating for extra is better than not having enough. I estimate for one pound per person. This way, I am sure I have enough and also have plenty of leftovers for later.

Also, keep in mind that different portions of the roast will be cooked more and less depending on where they were sliced. 

How to Cook Prime Rib in the Oven

Step 1: Prepare the Roast

Removing your roast from the refrigerator and allowing it to come to room temperature is another way to ensure a tender end result.

Prepare the herb rub. Pour the wine mixture over the roast, then season the roast with the rub ingredients.

Step 2: Cook the Roast

Cook the roast according to the chart below. An in-oven meat thermometer will greatly help you determine just the right temperature for desired doneness.

Step 3: Rest, Carve, and Serve

Just before the roast reaches the ideal internal temp, remove it from the oven and allow the roast to rest for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat for a tender, juicy cut.

Slice the roast against the grain and serve with au jus, horseradish sauce, caramelized onions, and other delicious side dishes.

The key to cooking a delicious rib roast relies on two important tools:

• A digital in-oven meat thermometer – This will take the guesswork out of cooking. With a cut of meat this size, you really don’t want to guess your way through until done. You could end up with an overcooked or undercooked roast.
• A roaster with a rack or a disposable roasting pan for easier cleanup – Rib roasts are heavy, so you want a good sturdy roasting pan. If you choose to use an aluminum pan like I did, keep a large baking sheet underneath to stabilize the pan.

Prime Rib Rub Notes

This recipe calls for a basic rub using a combination of salt and pepper, dried herbs, and wine. If you have another preferred roast rub, feel free to use that instead, and follow the cooking instruction below. 

Rub ingredients:

• Kosher salt – Using kosher salt instead of table salt will help create the crispy crust on the outside of the roast. Do not use table salt in place of kosher salt for this recipe.
• Dried herbs – if you wish to use fresh herbs instead of dried, simply use a 3:1 ratio. If you use 1 teaspoon of dried herbs, use 3 teaspoons of the same herb.
• Freshly ground pepper
• Red wine – The red wine addition creates beautiful aromatics and “steams” the roast with added flavor. Use a dry red wine like merlot, cabernet sauvignon, or a blend for best results. Do not use a sweet wine.

How long to cook prime rib

If there’s anything intimidating about this recipe, it’s definitely the cooking. As long as you follow the suggestions in this post, everything should turn out as expected.

NOTE: Everyone has their own preferences of desired doneness when it comes to meat; however, because of the quality and cost of this cut, I strongly advise against cooking to well done. At well done, the meat will have lost most of its natural flavor and will likely be tough, which is considered ruined by many standards. I recommend a medium-rare to medium doneness.

I’ve put together a chart of the cooking time and temperature along with an example of how to calculate the cooking time. I strongly recommend adding an extra hour to the entire preparation time: 30 minutes for resting and 30 minutes as a buffer.

Here’s how to estimate the cooking time for your roast:

1. Decide on your desired doneness: rare, medium-rare, medium, medium-well, or well done
2. Then, multiply the chart’s cooking time by the weight of your roast.

For example, to cook a 10-pound rib roast to medium-rare:

10 (pound roast) x 17 (minutes per pound) = 170 minutes / 60 minutes = 2.8 hours

In this example, I would recommend rounding the 2.8 hours up to 3 hours to give yourself plenty of time to ensure the roast is done to your preference. 

Don’t forget: Since you are using an in-oven meat thermometer, it will be easy to monitor the doneness so you don’t overcook or undercook the meat.

Be sure to remove the roast from the oven about 10-15 degrees before it reaches the desired temperature and allow it to rest for about 30 minutes, covered with aluminum foil. During resting, the temperature will continue to rise as the internal heat continues to cook the roast.

Allowing the meat to rest before slicing relaxes the meat and allows the juices to be evenly distributed.

Prime rib cooking temperature chart

What to serve with prime rib

• Mashed potatoes
• Hashbrown casserole
• Baked potatoes
• Sautéed Green Beans
• Green bean casserole
• Horseradish sauce
• Caramelized onions

Tips for the perfect prime rib:

• Use a meat thermometer – Please don’t skip this step! Using an in-oven meat thermometer will make the cooking process much less stressful and fool-proof. 
• Don’t overcook! Even after the meat has been removed from the oven, it will continue to cook, so make sure you are using an in-oven thermometer to monitor the temperature. Remove the roast about 10 degrees before it reaches desired doneness. 
• Let it rest. As the roast rests, it will continue to rise in temperature. Allow it to rest to continue cooking to desired doneness and allow the juices to redistribute throughout the roast.
• Cut across the grain when carving. That means, look at the way the grain flows through the meat and slice with your knife going perpendicular to the grain.

Leftovers and reheating prime rib

Reheat a rib roast slice slowly in the oven with some juices – at 300 for about 15 minutes. 

• Make sandwiches with the leftovers and top with horseradish and caramelized onions. 
• Chop this up and serve over a salad with blue cheese and balsamic vinaigrette.
• Stuff in a taco with pickled onions, cotija cheese, and avocado.
• Reheat with other side dishes.

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Best Boneless Prime Rib Recipe

This boneless prime rib roast is crusted with an herb and garlic rub for a tender, juicy, and perfectly cooked holiday dinner. With easy-to-follow step-by-step instructions, learn how to choose the perfect rib roast, how long to cook it, and how much you need per person. This recipe also includes a delicious rib rub that makes this a must-have on your Christmas dinner menu! Beginner-friendly!

Course Main Course

Cuisine American

Keyword beef, Christmas dinner, Christmas dinner menu, prime rib, Roast

Prep Time 25 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 55 minutes minutes

Servings 8 servings

Calories 933kcal

Author Anna Kate

Equipment

• In-Oven Digital Meat Thermometer
• Disposable Roasting Pan
• Turkey Roaster with Rack

Ingredients

• 4 ½ pounds boneless beef rib roast
• 1 ½ cups dry red wine merlot, cabernet sauvignon, or red blend
• 1 ½ cups red wine vinegar
• ½ cup olive oil
• 1 tablespoon kosher salt
• 2 tablespoons black pepper
• 4 cloves garlic minced
• 1 tablespoon rosemary dried

Instructions

• Remove roast from refrigerator and allow to stand until it reaches room temperature, at least 1 hour or more. Preheat the oven to 450°F.
• Remove roast from all packaging and place on a lightly greased rack in a roasting pan. Alternatively, you can use a large disposable aluminum roasting pan.
• Combine salt, pepper, garlic, and rosemary in a small bowl. Set aside.
• Stir together wine, vinegar, and oil. Pour the wine mixture over the roast and into the bottom of the roasting pan. Sprinkle the herb mixture evenly over the top of the roast.
• Insert an oven-safe thermometer into the thickest part of the roast. Insert the probe from the side until the tip of the probe reaches the center of the roast (approximately).
• Place the roast in the 450°F preheated oven for approximately 15-20 minutes, or until the top of the roast forms a dark brown crust but is not burned.
• After the roast is seared, reduce the oven temperature to 350°F and continue to roast until the meat thermometer registers at 125°F or to the desired temperature of doneness. (please see notes)
• Remove roast from the oven, cover with aluminum foil and let stand for 20-30 minutes before slicing. As the roast stands, the internal temperature will continue to rise. Keep this in mind as you choose your desired doneness.
• Carve by slicing against the grain. Serve with au jus, horseradish sauce, and caramelized onions.

Notes

Since this is an involved recipe, please read the entire post for tips, important details, and recipe notes that may not have been included in this recipe card.

An in-oven meat thermometer is a MUST for this recipe. They are available to purchase at grocery stores, big box stores, and online. I have linked the one I recommend (and use!) under the equipment section above.

Be sure to remove the roast from the oven about 10-15 degrees before it reaches the desired temperature and allow it to rest for about 30 minutes, covered with aluminum foil. During resting, the temperature will continue to rise as the internal heat continues to cook the roast.

Nutrition

Serving: 0.25pounds | Calories: 933kcal | Carbohydrates: 3g | Protein: 35g | Fat: 81g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 39g | Cholesterol: 154mg | Sodium: 990mg | Potassium: 610mg | Fiber: 1g | Sugar: 0.03g | Calcium: 35mg | Iron: 4mg

The post Best Boneless Prime Rib Recipe appeared first on Southern Cravings.

Let’s face it: Mashed potatoes and roasted turkey are basically the vehicles for Thanksgiving gravy, right?

Plus, it’s a great tool to spruce up holiday leftovers the next day.

If you are adding this to your Thanksgiving menu, don’t forget about these classics:

• Mashed Potatoes (IP Method here!)
• Cranberry Sauce
• Homemade Cornbread Dressing
• Oven Roasted Turkey
• More Holiday Recipes, Thanksgiving Side Dishes

Best Turkey Gravy

Making turkey gravy from drippings has always been an intimidating feat and a stressful one at that. There’s never been an easy way to make gravy right before you serve a big holiday feast.

You remember: The turkey is finally ready to serve. There’s hungry vultures circling the kitchen counter, an electric cutting knife spraying turkey debris, and there you are attempting to scoop boiling-hot turkey drippings from a roasting pan into a sauce pan to make the gravy. Don’t forget not to burn the flour!

Gone are those days! This recipe cancels all of the chaos out of making gravy right before dinner. Instead, you can make this ahead of time and keep it warm on the stove or in a slow cooker. There’s no more panicky gravy making or worrying about enough drippings – it’s a no-stress gravy recipe!

What is gravy made of?

There are many types of gravy: chicken gravy, turkey gravy, brown and white gravy.

For the most part, all gravies consist of a liquid, fat, and a thickener. Typically, the liquid and fat come from the juices the meat releases during cooking, which pools in the bottom of a roasting pan.

The fat comes from the top layer of the drippings, or butter if you aren’t using drippings. This layer will begin to form as the drippings cool.

The trouble with drippings is that 1) you have to wait until the meat is cooked before making the gravy and 2) there’s a chance there aren’t enough drippings to make the gravy.

The liquid is almost always the drippings that are underneath the fat. Broth or stock is often substituted when there aren’t enough drippings. In some gravies, milk is also used.

Thickeners for gravy are flour and cornstarch. Making gravy with flour can be tricky as flour burns very easily, which can ruin your entire batch of homemade gravy. Therefore, many people use cornstarch instead.

How to Make Homemade Turkey Gravy

To make the best homemade gravy, keep your kitchen running efficiently with these product recommendations:

• Roasting Pan
• Baster
• Saucepan
• Whisk
• Slow cooker (if you are making this ahead of time!)
• Gravy boat

This is a basic gravy recipe. Depending on the way the turkey was seasoned, you may need to add additional herbs and seasonings to the gravy. 

Herbs that complement gravy well:

• Thyme
• Sage
• Rosemary
• Garlic

Preparing this recipe requires a few basic steps:

1. Warm the drippings or broth.
2. Melt the butter in a saucepan.
3. Make the roux for the gravy.
4. Cook until thickened.
5. Serve or keep warm.

Roux for gravy

Making a roux will make a good many people shy away from making any recipe, but it’s a foundational skill when learning how to cook.

A roux is a simple mix of flour and butter that results in a thick paste cooked to a variety of shades depending on the use of the roux.

The secret to not burning a roux is to maintain enough heat to melt the butter and brown the flour without scorching them both.

Using an induction stovetop, I recommend medium-low to medium heat. 

1. Melt the butter and continue cooking just until it begins to froth and foam, then add in the flour a little at a time.
2. Continue whisking until the ingredients are well-combined, then add more flour.
3. Continue the process until the butter and flour are well incorporated and the roux has reached the desired color.

For turkey gravy, a light brown color, or blonde roux, is just right!

After the roux is complete, the liquid will be added to the pot and whisked until the desired thickness is reached.

Gravy from turkey drippings

Making gravy from turkey drippings is the truly authentic way for delicious gravy. The herbs and seasonings are already incorporated into the liquid released from the bird so there is little more to do! 

The steps are mostly the same: Warm the drippings (if not already), make the roux, combine, and cook until the desired consistency is reached.

Gravy without turkey drippings

If you are in a pinch, you can still make great turkey gravy with broth or stock instead of the drippings. In fact, learn how to make bone broth and store in your freezer for soup and holiday season.

As mentioned before, the trouble with making gravy from turkey drippings is that your bird may not release enough drippings to get the job done and you have to wait until the last minute to make the gravy.

However, the process to make the gravy with stock or broth is the same as the drippings:

• Warm the stock or broth in a saucepan.
• Make the roux in a separate saucepan.
• Combine the warm liquid with the flour and butter mixture.
• Whisk and continue cooking until the mixture is thickened to your liking.

Make ahead turkey gravy

Whether you are making gravy with or without the drippings, it’s easy to make this ahead of time and avoid the last minute scramble to carve the turkey, make the gravy, and get everything on the table while it’s hot…all while everyone’s watching!

Freezing Turkey Gravy. Flour-based turkey gravy (like this recipe) can be made ahead of time and frozen for up to four months. Freeze in zip top bags, mason jars, or ice cube trays.

A few days before the holiday, remove from the freezer and defrost in the refrigerator. Warm on the stove top and serve.

Keeping Gravy Warm. After the gravy has reached the desired consistency on the stove, carefully transfer to a slow cooker and place on the “keep warm” or “low” setting for up to several hours. Stir occasionally to prevent separating.

When it’s time to serve, ladle into a gravy boat and place on the table.

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Easy Turkey Gravy (with Drippings or Stock!)

Learn how to make easy turkey gravy from scratch! Once you taste this delicious, creamy gravy, you will never go back to the packet again. Using only 3 ingredients, this gravy can be made ahead of time with turkey drippings, broth, or stock and then kept warm in a slow cooker.

Course Thanksgiving Recipes

Cuisine American

Keyword fresh herbs, gravy, Sauce, Thanksgiving, turkey

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 728kcal

Author Anna Kate

Ingredients

• ¼ cup butter or fat from off the top of the drippings
• ¼ cup all-purpose flour
• 2 ½ cups turkey drippings or broth*
• kosher salt
• black pepper

Instructions

With Drippings:

• Skim off 1/4 cup of fat from the top of the drippings and set aside. Discard the remaining fat.
• Place the remaining drippings on low heat in a saucepan on the stove to keep warm. If necessary, add additional broth to the drippings to make 2 1/2 cups of liquid.
• In a separate saucepan, heat the fat over medium heat. Slowly add the flour one tablespoon at a time while whisking constantly until the flour and fat is well incorporated. [mv_schema_meta name=”Make a roux”]
• Gradually add the warm drippings, whisking constantly to avoid lumps. Once the liquid has been added, continue simmering until the gravy reaches desired thickness, about 7-10 minutes. Whisk frequently.
• Season as desired.

Without Drippings:

• In a large saucepan, warm the broth or stock on medium-low heat.
• In a separate saucepan, melt 1/4 cup of butter over medium heat. Slowly add the flour one tablespoon at a time while whisking constantly until the flour and fat is well incorporated.
• Gradually add the warm broth or stock, whisking constantly to avoid lumps. Once the liquid has been added, continue simmering until the gravy reaches desired thickness, about 7-10 minutes. Whisk frequently.
• Season as desired.

Notes

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

Make Ahead Tips:

• Make up to 3 days ahead of time (without drippings) and store in the fridge. Warm before serving.
• Freezing Turkey Gravy. Flour-based turkey gravy (like this recipe) can be made ahead of time and frozen for up to four months. Freeze in zip top bags, mason jars, or ice cube trays. Defrost in the refrigerator. Warm on the stove top and serve.

Keeping Gravy Warm. After the gravy has reached the desired consistency on the stove, carefully transfer to a slow cooker and place on the “keep warm” or “low” setting for up to several hours. Stir occasionally to prevent separating. When it’s time to serve, ladle into a gravy boat and place on the table.

What to serve with gravy:

If you are making a full Thanksgiving Dinner, make sure you add these other holiday recipes to your menu.

Mashed Potatoes (IP Method here!)
Cranberry Sauce
Homemade Cornbread Dressing
Oven Roasted Turkey
More Holiday Recipes, Thanksgiving Side Dishes

Recommended tools used in this recipe:

• Nordic Ware Roaster with Rack
• Gravy Boat with Saucer
• Crock-Pot 3-Quart Round Manual Slow Cooker

Nutrition

Serving: 1grams | Calories: 728kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 79g | Saturated Fat: 32g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 157mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 0.01g | Calcium: 2mg | Iron: 0.2mg

The post How to Make Easy Turkey Gravy (with Drippings or Stock!) appeared first on Southern Cravings.

If you are anything like me, the two things that deter you from making deviled eggs are the peeling and the piping!

BUT, I’ve got a secret or two that cut the deviled egg work in half!

For easy-peel eggs, my secret is using the pressure cooker. With this method, my eggs never tear and they are always perfectly cooked with a creamy, hard-boiled center. I use the 5-5-5 method and it works like a charm every time!

Southern Deviled Eggs with Relish

Most recipes use only three ingredients for the deviled egg filling: hard-boiled egg yolks, mayonnaise, and mustard. I find that the addition of dill relish adds a bit more flavor to the filling with a little crunch in texture.

I do love that these are (mostly) guilt-free – sorta. They do have a high amount of protein which makes them great for portion-controlled snacks that fill you up and aren’t full of junk.

Why are they called deviled eggs?

I’ve always wondered why they are called deviled eggs. I’ve always thought of them as a Southern dish, but, in fact, they came about long before Southerners ruled the land of jello molds and deviled eggs.

The term “deviled” was a culinary term used in the 18th century to describe a dish that was highly seasoned, usually spicy, and boiled or fried. Eventually, the term deviled was used to describe these deliciously stuffed eggs.

How to make deviled eggs

These are perfect for serving at your next cookout, potluck, or holiday. These can even be made a few days in advance for weekly meal prep. 

Serve these alongside other cookout or BBQ favorites, like pulled pork, brisket, ribs, roasted chicken, and more.

Ingredients for deviled eggs

• Hard-boiled Eggs: From cooking to peeling, these are made in 15 minutes flat with a pressure cooker.
• Mayonnaise: Adds the fluffy texture to the egg yolks and gives them a little tanginess. Duke’s Mayonnaise is really the best!
• Pickled Relish: Dill is preferred for this recipe but sweet will work just as well.
• Yellow Mustard: The tang from the mustard goes really well with the creamy, mild yolks.
• Optional: dried chives or smoked paprika for garnish adds a pretty hue to the finished product.

Instructions for making deviled eggs

Prepare yolk filling: After your eggs are peeled, halve the eggs length-wise and scoop the yolks into a separate bowl. Place your white halves on a deviled egg platter or tray.

Then, mash the yolks with the back of a fork. Add mayo, mustard, and relish. Mix well until all the yolk lumps are out.

Pipe the filling: Now here’s the tip for piping the yolks!

Spoon the yolk mixture into a zip-lock storage bag. Push the mixture toward one corner at the bottom of the bag and seal closed.

With scissors, snip about 1/4 inch off the bottom corner. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.

Garnish with paprika or chives and serve chilled!

What goes well with deviled eggs?

Serve deviled eggs at Easter lunch or dinner, special occasions, and entertaining company, or alongside another side dish.

Deviled Egg Recipe Variations & Substitutions

• Make them spicy with a pinch of cayenne pepper, sriracha, or a dash of hot sauce.
• Make them with other mustards like Dijon, whole grain, or Grey Poupon.
• Garnish with dill or other fresh herbs.
• Add some bacon for extra flavor and crunch.
• Use Greek yogurt in place of mayonnaise. (same measurement)

Make-Ahead & Storage Tips

1. Boil and peel the hard-boiled eggs up to 2 days in advance.
2. Assemble yolk filling and whole deviled eggs no more than 1 day in advance.
3. Store deviled eggs in an airtight container, lined with a paper towel to prevent sliding and flipping. 
4. Deviled eggs shouldn’t be out for more than 2 hours at a time.

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Classic Deviled Eggs [with Easy Peel Eggs!]

Deviled Eggs are a classic appetizer – spanning the decades! Made with pickled relish, mayonnaise, and mustard, these will make the perfect snack for cookouts, holidays and even meal prep!

Course Appetizers

Cuisine American

Keyword appetizers, meal prep, protein, sides

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 halves

Calories 68kcal

Author Anna Kate

Ingredients

• 6 eggs, hard-boiled
• ¼ cup mayonnaise
• 1 tbsp yellow mustard
• 3 tbsp pickled dill relish
• paprika and/or chives for garnish optional
• salt and pepper to taste optional

Instructions

• Peel and slice hard boiled eggs.
• Scoop out the yolks from the egg whites with a spoon. Place the yolks into a small bowl and the white halves on to a deviled egg platter or plate.
• Mash the yolks with the back of a spoon until there aer no more round yolk halves.
• To the bowl of yolks, add mayo, mustard, and relish. Mix well with a spoon or fork until all the yolk lumps are out.
• Pipe the yolk mixture back into the white halves by using my piping tip or with a spoon.*
• Garish with paprika and/or chives and serve chilled.

Notes

Tip for Piping the Yolks:

• Spoon the yolk mixture into a zip-lock storage bag. Push the mixture toward one corner at the bottom of the bag and seal closed.
• With scissors, snip about 1/4 inch off the bottom corner of the bag. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.

Other Garnishes for Deviled Eggs:

• bacon
• dill sprigs
• olives
• green onion
• chopped tomato

Nutrition

Serving: 1 | Calories: 68kcal | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 91mg

The post Best Deviled Eggs Recipe appeared first on Southern Cravings.

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:

• Mimosa
• Ambrosia
• Chocolate Chip Muffins
• Sheet Pan Pancakes
• Bacon
• Hashbrown Casserole
• Fresh Fruit

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:

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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 minutes minutes

Cook Time 1 hour hour

Overnight Rest 8 hours hours

Total Time 9 hours hours 20 minutes minutes

Servings 12

Calories 287kcal

Author Anna Kate

Equipment

• 1 Glass Casserole Dish (9×13)
• 1 Whisk
• Mixing Bowls

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

Calories: 287kcal | Carbohydrates: 8g | Protein: 16g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 548mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Calcium: 249mg | Iron: 1mg

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

If you are intimidated by lamb, don’t be. This is quite possibly one of the easiest and awe-inspiring recipes. Guests will marvel at how delicious it was, and you will be cool as a cucumber because it was so easy. 

In fact, find all of the sides and fixings to round out your Easter Dinner Menu where the rest of my Easter recipes live. Don’t forget the deviled eggs and mashed potatoes! Those complete every Easter meal!

How to cook a boneless leg of lamb

Unlike most recipes for large cuts of meat, this one does not require any brining time. This leg of lamb just needs a simple herb rub that serves as a brief marinade right before it goes in the oven.

Which is better bone-in or boneless leg of lamb?

Bone-in leg of lamb is usually a little cheaper and cooks faster. Plus, you get a bone for making stock. The bone adds a little extra juiciness to the meat; however, boneless lamb roasts can be just as delicious and are much easier to carve without the bone.

Leg of Lamb Marinade Ingredients

• Lamb Roast
• 3 cloves garlic, minced
• 2 teaspoons fresh rosemary leaves, coarsely chopped (1 teaspoon dry rosemary leaves)
• 1/4 teaspoons ground black pepper
• 1/2 cup olive oil, extra-virgin
• 2 tablespoons lemon juice, fresh-squeezed

This recipe uses a blend of rosemary, garlic, and black pepper. Cumin, oregano, and curry are also popular seasonings for lamb.

You will also need a rack inside of a roasting pan, like the one below. If you do not have a pan like this, a deep casserole dish or dutch oven will also work. Cooking times may vary depending on these changes.

What size lamb roast should I buy?

This is a question I struggled with for a long time. My secret: always estimate more than what you need. I always account for about ½ pound of meat per serving. Most people don’t actually eat that much, especially if you are factoring in children.

With ½ pound per person, here’s a chart for getting the right size for the number of servings:

Lamb Roast Internal Cooking Temperatures

If you take nothing else away from this article, hear this: Please. Please. Please. Use an in-oven meat thermometer.

You can pick them up off of Amazon, Target, Wal-Mart, or just about any grocery store.

Internal temperature – not time – will yield the perfectly tender result that you want! 

The internal temperature is all a matter of taste. Personally, I prefer lamb right at the threshold between Medium Rare and Medium. It’s still pretty pink in the center but not overly runny. The red juices, by the way, are not blood, but a protein in the meat that is released when cooked.

To reach your desired doneness and temperature, follow this chart:

What is the cooking time for a leg of lamb?

Of course, the time it takes to reach the desired internal temperature is determined by the weight of the lamb roast. 

Keep in mind that all ovens vary, which is why it’s so important to use an in-oven meat thermometer while cooking, so you can monitor the process.

As a general guide, refer to this chart when preparing estimates for cook time:

Tips for this recipe

• After the roast is removed from the oven, it will continue cooking as it rests. The longer the meat rests, the higher the internal temperature will rise. Keep this in mind when you are calculating serving and cooking times. 
• If you do not have an in-oven thermometer, use a regular meat thermometer to begin checking the internal temperature about 30 minutes before the estimated roasting time ends.
• Bringing the meat to room temperature is crucial for a well-roasted cut of meat. Otherwise, you could end up with a tough roast.

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Boneless Leg of Lamb Recipe

A perfectly roasted boneless leg of lamb is a beautiful meal to serve for Easter, special occasions, and holidays. With this simple recipe, you can present an elegant cut of meat that’s tender and juicy with mouthwatering flavors of rosemary and garlic. If this is your first time making lamb, it won’t be your last!

Course Easter Recipes

Cuisine American

Keyword easter, lamb, meat

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 13 minutes minutes

Servings 8 servings

Calories 707kcal

Author Anna Kate

Equipment

• Electric Knife
• In-Oven Digital Meat Thermometer
• Turkey Roaster with Rack

Ingredients

• 3 cloves garlic minced
• 2 teaspoons fresh rosemary leaves coarsely chopped (1 teaspoon dry rosemary leaves)
• ¼ teaspoons black pepper
• ½ cup olive oil extra-virgin
• 2 tablespoons lemon juice fresh-squeezed
• 4 pound Boneless Leg of Lamb Roast

Instructions

Make the Herb Seasoning Rub:

• Allow the uncooked lamb to come to room temperature – about 1 hour.
• Combine the garlic, rosemary, black pepper, olive oil, and lemon juice in a small bowl. Whisk to combine, and set aside.
• Preheat oven to 450 degrees F.

Prepare the Lamb:

• Remove the lamb from the package, but keep the netting on. Pat the roast dry with paper towels, and place on a rack of a roasting pan.
• Apply the rub on all sides of the lamb roast.
• Insert an oven-proof meat thermometer into the center of the roast, making sure the tip of the probe is not exposed but inserted into the meat.

Roast the lamb:

• Place the uncovered lamb roast in a 450F degree oven for 15 minutes to create a “seared” effect and a flavorful brown crust.
• After 15 minutes, reduce the oven temperature to 325F degrees for the remaining 1 hour and 20 minutes of cook time. (uncovered; for a 4 pound roast to medium-rare)
• Continue cooking until the meat thermometer reads 120F degrees. Remove from the oven and cover with aluminum foil. Allow to rest for approximately 15-20 minutes, or until it reaches the desired internal temperature. (see chart above)
• As you are ready to carve, place the roast on a cutting board with a well to catch juices. Remove the netting with scissors.
• With a carving knife, slice the meat across the grain into desired thickness. Serve immediately.

Notes

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

Nutrition

Serving: 1 | Calories: 707kcal | Carbohydrates: 1g | Protein: 58g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 30g | Cholesterol: 211mg | Sodium: 151mg

The post Boneless Leg of Lamb Recipe appeared first on Southern Cravings.

This recipe could tell some stories! My great, great grandmother would serve this every Christmas…with a slice of real coconut cake. It wasn’t Christmas without Granny’s ambrosia!

Now, mom makes this as an accompaniment to our Christmas breakfast. It’s the perfect addition to a brunch menu and complements a hearty breakfast casserole and a mimosa just perfectly!

I was hesitant to even publish this “recipe” because it’s really not even a recipe at all. But after seeing versions mixed with cool whip, sour cream, and stuffed with mini marshmallows, I knew I had to share.

Now, I love a good cool whip coated dessert as much as the next Southern gal, but this is a recipe that can stand up on its own. No help needed!

In fact, I was relieved to discover that I wasn’t the only one who has a fruit-only recipe. Pam from Biscuits and Burlap has a similar ambrosia recipe as well as Virginia Willis. 

What is ambrosia?

Ambrosia is a close relative to a fruit salad – just dressed up a bit. The fruit is mixed with crunchy pecans, sweet coconut flakes, and bright red maraschino cherries. It’s a beautiful presentation!

It’s a simple dish to put together in under 10 minutes but elegant enough to serve at brunches, tea parties, showers, and other special occasions and celebrations. 

Why is it called ambrosia salad?

Ambrosia means immortality in ancient Greek, and was the food or drink of the Greek gods. It was supposed to bring about longevity or immortality to whomever consumed it. 

Tips for Making this Recipe

You’ll see that this recipe calls for a can of sliced cling peaches in syrup. If you are making this when peaches are in season, you are welcomed to use fresh peaches. 

Personally, I’m not a fan of canned peaches on their own, but the syrup helps with the sweetness. Instead of adding additional sugar, we stick to the canned peaches.

Of course, if you are allergic to coconut or pecans, leave them out. You could also swap them for a different nut, like walnuts or slivered almonds.

It’s best to prepare ambrosia ahead of time, so it has time to chill in the fridge. After it’s nice and cold, add the maraschino cherries, nuts, and coconut as a finishing touch!

More Festive Recipes

• Crockpot Christmas Crack
• Cinnamon Baked Apples
• Christmas Tree Shaped Cake
• Cream Cheese Frosting Recipe

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Classic Ambrosia Salad

A simple mixture of fruit, crunchy pecans, and delicate coconut flakes – perfect for holiday brunches, tea parties, showers, and special occasions.

Course Breakfast

Cuisine American

Keyword fruit, fruit salad, old fashioned recipe

Prep Time 5 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 6 people

Calories 325kcal

Author Anna Kate

Equipment

• Large Serving Bowl
• Holiday Serving Bowl

Ingredients

• 2 oranges peeled and sliced into bite-sized pieces
• 28 ounces canned sliced cling peaches with the syrup
• 1 ½ cups sweetened coconut flakes shredded
• 10 ounces maraschino cherry halves, drained 1 jar
• ½ cup pecans chopped, (toasted if desired)

Instructions

• Peel, segment and cut the oranges into bite-sized pieces.
• To a medium-sized serving bowl, add the oranges and the can of cling peaches, with the syrup. Stir to combine.
• Allow the fruit mixture to chill in the refrigerator for about an hour.
• When you are ready to serve, add the maraschino cherries, and garnish with the pecans and a sprinkle of the coconut.
• Serve cold!

Notes

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

Note 1: You can serve the coconut and pecans separately if desired.

Note 2: Feel free to use peaches in season if available. Sugar may be needed due to the absence of the peaches’ syrup with this alternative. (note: this recipes has not been tested with fresh peaches)

Note 3: Alternative to pecans: walnuts or slivered almonds. Ambrosia salad is best served icy cold, so be sure to allow plenty of time to chill.

Nutrition

Serving: 1grams | Calories: 325kcal | Carbohydrates: 55g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Sodium: 71mg | Fiber: 7g | Sugar: 44g

The post Granny’s Classic Ambrosia Salad appeared first on Southern Cravings.

Potatoes are an inexpensive way to feed a crowd. Plus, there are so many different things you can do with them…From a humble baked potato to twice-baked potatoes, to smashed potatoes with herby seasoning, potatoes are great served any way you can dream up, especially homemade.

If you are looking for a sweet potato recipe, try out these simple baked sweet potatoes, twice baked sweet potatoes, and creamy savory mashed sweet potatoes!

Mashed potatoes are an essential for Thanksgiving, Christmas, and any holiday dinner. They are the perfect base for a delicious turkey gravy! They also make a great side dish with pot roast or beef stew. 

Best Potatoes for Mashed Potatoes

The secret to choosing the best potato for mashing is the starch level! The starch changes the texture of the mash. If you want a heavier, denser mash, choose Yukon Golds. They have a natural buttery flavor, so fewer ingredients are needed for that rich flavor everyone loves!

If fluffy pillows of mashed potatoes are more your style, Russets are the better option. In my opinion, Russet potatoes (also called baking potatoes) produce the perfect balance of pillowy softness and density in mashed potatoes!

How to Make Creamy Mashed Potatoes without Milk

These are a breeze to make can easily be made ahead of time and kept warm in a slow cooker. You can also make these in a pressure cooker for a lot of mashed potatoes fast!

These can easily be made with or without milk. Sometimes, mashed potatoes can come out a little on the drier side. Things like the size of the potatoes, amount of water used for boiling, and other seemingly inconsequential variables can impact the texture of the final recipe.

With that said, if your potatoes are a little too dry for your liking, add a splash of milk, whipping cream, or heavy cream. There are notes in the recipe card to help guide you.

Mashed Potatoes Ingredients

Potatoes: The best potatoes for mashed potatoes are Russet or baking potatoes.

Dairy: This recipe uses full fat butter, sour cream, and mayonnaise. Using full fat dairy is best for maximum flavor. Dairy that is lower in fat often uses other ingredients to make up for the lost flavor. Avoid margarine, skim anything, or similar.

The sour cream and mayonnaise give these potatoes the tang that is so addicting! But, you cannot taste the mayonnaise flavor.

Seasonings: Because this is a basic recipe, salt, pepper, and garlic are used. Feel free to add additional seasonings as you desire.

1. Boil the potatoes until they are fork-tender. Make sure to drain them well so they don’t turn soupy!
2. Mash them with a potato masher or potato ricer. If you choose to use a stand mixer or hand-held mixer, be careful not to overmix. This can cause a gluey texture.
3. Don’t skimp on the butter and sour cream. Texture is key to excellent consistency, so make sure to use the same amounts called for in this recipe.
4. Add in the rest of the ingredients. Taste layer by layer to adjust to your liking. 

What can I add to make mashed potatoes more flavorful?

• Garlic Mashed Potatoes – Increase the garlic by doubling or tripling the measurement for extra garlicky flavor.
• Loaded Mashed Potatoes – Top with cheese, bacon bits, and chives for super flavors!
• Mashed Sweet Potatoes – Swap baking potatoes for sweet potatoes and omit the sour cream and mayo for a healthier take on mashed potatoes!
• Mashed Red Potatoes – If you prefer red potatoes, this recipe would be delicious with all red new potatoes.
• Leave the skins on for added texture. 

Tips for the Best Mashed Potatoes

Make Ahead Mashed Potatoes

Can I peel potatoes ahead of time for mashed potatoes? To prep the potatoes ahead of time, place peeled and chopped potatoes in a bowl or pot and cover with cool water. Keep them in the fridge for up to 24 hours to prevent the potatoes from browning.

To keep mashed potatoes warm: Follow the recipe, then transfer the potatoes to a slow cooker. Place on warm until you are ready to serve. I’ve used this method to keep the potatoes warm for up to 3 hours at a time.

Occasionally, you will need to give them a stir and add a splash of milk to keep them from sticking to the bottom and sides of the slow cooker pot.

For easier clean up, spray the slow cooker pot or use a slow cooker liner.

What to do with Leftover Mashed Potatoes

If you happen to have leftovers, store cooked mashed potatoes in an airtight container in the refrigerator for up to 3-5 days.

Here are some great recipes for leftover mashed potatoes! You can repurpose leftovers for delicious, new side dishes!

Reheating Mashed Potatoes

To reheat, microwave in one-minute increments until warm, stirring between heating.

How Many Mashed Potatoes Per Person?

For a large holiday dinner with other side dishes, take the number of guests and divide in half to see how many potatoes you will need for this recipe.

What can I substitute for milk in mashed potatoes?

Use half and half, whipping cream, or heavy cream in place of milk.

Why are my mashed potatoes gluey?

Overmixing using a stand mixer or hand-held mixer can result in gluey mashed potatoes. Use a hand masher for best results.

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Homemade Mashed Potatoes

There’s nothing more American than homemade mashed potatoes! Rich and creamy, this recipe is easy to make and perfect for your holiday table or smothered by a stew or pot roast.

Course Side Dish Recipes

Cuisine American

Keyword Christmas, crowd pleasing recipes, potatoes, sides, Thanksgiving

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10 people

Calories 313kcal

Author Anna Kate

Equipment

• 1 Potato Masher
• 1 Potato Peeler

Ingredients

• 5 pounds russet potatoes
• 3 tablespoons butter
• ½ cup Mayonnaise
• ½ cup Sour Cream
• 3 cloves garlic minced
• salt and pepper to taste to taste

Instructions

• Wash, peel and quarter potatoes.
• Place the potatoes in a large pot with room for the water. Then, fill the pot with water until all of the potatoes are covered.
• Place on the stove on high heat until boiling, then turn down to medium and cover for 30 minutes or until easily pierced with a fork.
• When the potatoes are done cooking, carefully strain them into a colander. Then, add them to a large bowl and mash with a potato masher, handheld beater, or stand mixer.
• Then, add in the butter, milk, sour cream, mayo, and garlic cloves. Mix well to combine.

Notes

If you are preparing these potatoes for a crowd, save your arm strength and use a stand mixer to whip these up a little quicker. Be careful not to overmix!

To prep the potatoes ahead of time, place peeled and chopped potatoes in a bowl or pot and cover with cool water. Keep them in the fridge for up to 24 hours to prevent the potatoes from browning.

To keep mashed potatoes warm: Follow the recipe, then transfer the potatoes to a slow cooker. Place on warm until you are ready to serve. I’ve used this method to keep the potatoes warm for up to 3 hours at a time.

Nutrition

Serving: 1cup | Calories: 313kcal | Carbohydrates: 42g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 116mg | Potassium: 976mg | Fiber: 3g | Sugar: 2g | Calcium: 52mg | Iron: 2mg

The post How to Make the Best Mashed Potatoes appeared first on Southern Cravings.