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  • White Cheddar Mac and Cheese

    White Cheddar Mac and Cheese

    White Cheddar Mac and Cheese is super creamy and filled with rich, decadent flavor. This pasta recipe is the perfect comforting side dish for potlucks, holidays or even weeknight dinners!

    If your family loves a good mac and cheese recipe like ours does, you’ll want to try our fall-inspired pumpkin mac and cheese, this spicy buffalo mac and cheese or this grown-up version lobster mac and cheese. They are all so different and SO tasty!

    White cheddar mac and cheese in a large pot.

    White Cheddar Mac and Cheese Recipe

    This white cheddar mac and cheese might be even better than the original! It is filled with amazing creaminess and that delicious cheddar taste that we all love. Plus, you have the option to bake it in a dish topped with a buttery, seasoned bread crumb topping. This is the side dish my kids always request, and I’m quite happy to oblige. It’s so delicious, the whole family gets excited when this pasta dish is on the menu! 

    It comes together easily with very little hands-on time, making it a great side or vegetarian main for weeknight dinners. It’s also great for potlucks and holidays like Easter, Thanksgiving and Christmas. It’s pure comfort food that you’re going to love!

    Ingredients Needed

    This white cheddar mac and cheese recipe is made with a combination of simple ingredients that come together for a cozy, comforting combination of wonderful flavor and texture. See the recipe card below for a list of exact ingredient measurements.

    • Pasta: Elbow noodles are classic but we love using shell pasta because the cheesy sauce gets trapped in each shell for heavenly flavor in every bite.
    • Butter: An essential ingredient for rich velvety macaroni and cheese. Use unsalted butter to control the amount of salt in the recipe.
    • Flour: All-purpose flour will help to thicken the cheese sauce.
    • Milk: We recommend using whole milk for creamy results.
    • Heavy Whipping Cream: Used in addition to the whole milk for maximum creaminess and richness.
    • Cheese: Sharp white cheddar cheese actually has the same flavor as regular sharp cheddar, it just hasn’t been died orange.
    • Salt and Pepper: To enhance all of the delicious flavors.
    • Seasonings: Add in a small amount of both garlic powder and onion powder for a boost of flavor!

    Bread crumb topping for serving

    • Italian Breadcrumbs: The contrasting texture of the crispy bread crumbs with the creamy macaroni is to die for!
    • Butter: Melted butter mixed with the bread crumbs will help them get golden and crisp while baking.  
    • Seasonings: A simple mix of dried parsley and dried oregano add color and a bit of extra flavor.
    • Salt and Pepper: To taste!

    How to Make White Mac and Cheese

    Your family and friends will go wild for this dish! It’s easy and so tasty with the best creamy texture. Here’s how to make it:

    1. Boil Pasta: Cook the pasta according to the package directions until it is just al dente. Drain the pasta and drizzle a small amount of oil over them, toss the oil in the noodles to keep them from sticking together and set aside.
    2. Make the Sauce: In a large pot, melt the butter over medium heat. Whisk in the flour to create a roux. Gradually pour in the milk and heavy whipping cream. Continue to stir while bringing everything up to temp and thickening the sauce.
    3. Stir in the Cheese and Seasonings: Add in the cheese, salt, pepper, garlic powder, onion powder, and cooked pasta. Stir to incorporate everything well and remove from heat.

    For the Bread Crumb Topping

    1. Prep: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
    2. Mix Ingredients: In a bowl, mix together the breadcrumbs, melted butter, parsley, oregano, salt and pepper. Stir to mix well.
    3. Toast: Spread the breadcrumb mixture evenly across the baking sheet and bake for 5-8 minutes or until the breadcrumbs are golden brown and crispy.
    4. Serve: Serve the mac and cheese with the breadcrumbs sprinkled over the top, add more salt and pepper to taste and enjoy!
    All of the ingredients for white cheddar mac and cheese in small glass bowls. Included are: shell pasta, white cheddar cheese, flour, garlic powder, whole milk, parsley, onion powder, butter, and salt and pepper.
    The cheesy sauce being melted together in a large pot.
    Make the white cheddar sauce
    Seasonings being added in
    Add the seasonings
    Cooked pasta shells being added to the cheese mixture
    Add the cooked pasta shells
    Stirring to combine
    Toss to coat the pasta in the sauce and serve
    with the breadcrumb topping
    The ingredients for the breadcrumb topping. Including butter, Italian breadcrumbs, parsley, salt and pepper, and oregano.

    Tips and Variations

    Here are some simple tips for making white cheddar mac and cheese, so it’s absolutely incredible every time!

    • Cheese: Don’t use prepackaged shredded cheese. That cheese is coated in anti-caking agents to keep it from clumping and sticking to the bag that it’s in. So, it won’t melt as well as cheese that is shredded from a block. To get that creamy and smooth texture, grate your own cheese!
    • Topping: The breadcrumb topping is optional but I like a little flavorful crunch in my mac and cheese. You can also bake the breadcrumbs over the mac and cheese, instead of toasting them on a pan.
    • Baking Option: To bake the mac and cheese, once it has all come together, spread the mac into a deep 9×13-inch baking dish. Sprinkle the unbaked breadcrumb mixture over the mac and cheese and bake at 400 degrees Fahrenheit for about 20 minutes, until the breadcrumbs are crispy.

    A scoop of white cheddar mac and cheese on a wooden spoon.

    Storing and Reheating Leftovers

    This white cheddar mac and cheese tastes fantastic the next day for lunch! Here is how you can store your leftovers to enjoy later! It’s a perfect quick and easy meal for yourself or the kids!

    • Refrigerator: Once the mac and cheese has cooled, store leftovers in a sealed airtight container then place it in your fridge. It will keep fresh for up to 5 days!
    • Reheat: You can rewarm this either on the stovetop or in the microwave for a couple of minutes stirring occasionally until it’s heated through. Add a splash of milk if needed for creaminess.

    A serving of mac and cheese, topped with breadcrumbs.

    More Mac and Cheese Recipes

    Macaroni and cheese is one of those classic recipes that’s loved by all! It’s so comforting and delicious! Be sure to add these other tried and true recipes to the dinner lineup soon:

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    White Cheddar Mac and Cheese

    White Cheddar Mac and Cheese is super creamy and filled with rich, decadent flavor. This pasta recipe is the perfect comforting side dish for potlucks, holidays or even weeknight dinners!
    Course Dinner
    Cuisine American
    Keyword white cheddar mac and cheese
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 8 people
    Calories 907kcal
    Author Alyssa Rivers

    Ingredients

    Bread crumb topping for serving

    Instructions

    • Cook the pasta according to the package directions until it is just al dente. Drain the pasta and drizzle a small amount of oil over them, toss the oil in the noodles to keep them from sticking together and set aside.
    • In a large pot, melt the butter over medium heat. Whisk in the flour to create a roux. Gradually pour in the milk and heavy whipping cream. Continue to stir while bringing everything up to temp and thickening the sauce.
    • Add in the cheese, salt, pepper, garlic powder, onion powder, and cooked pasta. Stir to incorporate everything well and remove from heat.

    For the bread crumb topping

    • Preheat oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper.
    • In a bowl, mix together the breadcrumbs, melted butter, parsley, oregano, salt and pepper. Stir to mix well.
    • Spread the breadcrumb mixture evenly across the baking sheet and bake for 5-8 minutes or until the breadcrumbs are golden brown and crispy.
    • Serve the mac and cheese with the breadcrumbs sprinkled over the top, add more salt and pepper to taste and enjoy!

    Nutrition

    Calories: 907kcal | Carbohydrates: 65g | Protein: 27g | Fat: 60g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 939mg | Potassium: 374mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2059IU | Vitamin C: 1mg | Calcium: 564mg | Iron: 2mg
  • Spinach Pie

    Spinach Pie

    This savory spinach pie is packed with spinach and baked in a flaky crust. It’s loaded with three kinds of cheeses, onion, garlic, eggs, and seasoned with tons of flavor! Enjoy it warm or cold, and any time of day.

    Spinach is such a versatile green and can be the star of the show in many different recipes! Try our favorite spinach salad, this tasty stuffed spinach chicken, or my creamy chicken and mushroom florentine over a bed of noodles.

    Close view of a slice of spinach pie on a small white plate with a fork.

    What is Spinach Pie?

    Spinach pie is similar to classic Greek spanakopita. The difference is the crust, and you will love both versions! Spanikopita uses flakey fillo dough, and spinach pie is baked in a traditional pie crust. Spinach pie is savory and creamy and bursting with cheesy flavors. My recipe uses ricotta cheese, feta cheese, and parmesan cheese. Triple the cheese, making it 3 times as delicious! This spinach pie is so versatile and can be served for breakfast, lunch, or dinner. It’s also tasty warm or cold, so enjoy it anytime, anywhere, and at any temperature!

    You can serve this as a side dish or as an entree. Go along with the Greek-inspired theme and enjoy it with Greek salad, this chicken, and of course baklava for dessert!

    Ingredients in Spinach Pie

    The ingredients to this are actually pretty simple! Gather them up and hurry and make this. Follow the recipe card below for exact measurements!

    • Pie Crust: Refrigerated pie crust makes this recipe so easy! Feel free to make your own if you have the time.
    • Olive Oil: Oil the skillet to help cook the onions, garlic, and spinach.
    • Yellow Onion: Minced onion is delicious in this pie.
    • Garlic: Fresh minced garlic adds so much flavor!
    • Spinach: Stems removed and chopped. Fresh spinach is best but see my tips for frozen spinach!
    • Parsley and Dill:  I use fresh parsley and dried dill for added flavor! You’re welcome to use all fresh or all dried. Whatever you can find.
    • Crumbled Feta Cheese: Don’t try and substitute this for another cheese. The feta is classic to this dish.
    • Ricotta Cheese: Adds a creamy and cheesy texture to the spinach pie.
    • Parmesan Cheese: Shredded parmesan cheese here.
    • Salt and Pepper: Season and balance all the flavors!
    • Large Eggs: The eggs bind all of the ingredients together.

    Spinach Pie Recipe

    You are going to love this spinach pie recipe. It is quick and easy and will surprise how flavor packed it is! All I can say is that you have to give it a try before you form an opinion because I know you’re going to LOVE it! Follow my step-by-step instructions below in the recipe card.

    1. Preheat Oven/ Prepare Pie Crust: Preheat the oven to 350 degrees Fahrenheit then line a 12-inch pie dish with the pie crust. Place it in the refrigerator to keep the pie crust cold while you prepare the filling.
    2. Saute the Onion, Garlic, and Spinach: In a large skillet over medium-high heat, saute the onion in the oil until the onion is tender. Add the spinach and garlic and saute until the spinach has wilted down. Remove the spinach and onion from the heat and set aside.
    3. Add the Cheeses, Seasonings, and Eggs: In a large bowl, whisk together the parsley, dill, feta, ricotta, parmesan, salt, pepper, and eggs.
    4. Stir in the Spinach Mixture: To the bowl add in the spinach mixture and mix thoroughly.
    5. Pour Into the Pie Crust: Remove the pie crust and pan from the fridge and fill it with the spinach filling.
    6. Bake: Bake the pie for 45-50 minutes, the top of the pie should start to turn a golden brown.
    7. Rest and Enjoy: Remove from the oven and allow it to rest for at least 5 minutes before serving.
    First photo of the spinach, onion, and garlic sauteed in a pan. Second photo of the egg and cheese ingredients in a bowl. Third photo of the spinach mixture added to the cheese mixture. Fourth photo of the filling added to the pie dish.

    Tips and Variations

    I have some tips and variations below for when you make this spinach pie! I hope you find them helpful because I want this recipe to be a success for you.

    • Cheese: Switch out the parmesan cheese if you want to experiment. I think mozzarella or pepper-jack cheese would be so tasty in this recipe. You can also use cottage cheese in place of ricotta cheese if you’re in a pinch. I would stick to full-fat though!
    • Spinach: You can use frozen spinach. Thaw 10 ounces of frozen spinach, thaw it, then thoroughly squeeze out any liquid before using.
    • Pie Dish: I used a deep pie dish to fit the filling. If your pie dish is shallow, I’d suggest using a bigger pie dish.

    Top view of the baked spinach pie in a white pie dish.

    How to Store Leftovers

    Leftover spinach pie is delicious the next day because you can enjoy it for breakfast, lunch, or dinner! Here is how you can store it for later.

    • In the Refrigerator: Once your spinach pie has cooled, then place it in an airtight container in the refrigerator. It will last about 3-5 days.
    • To Reheat: You can reheat this in the oven at 325 degrees Fahrenheit for about 15 minutes or until warmed through.

    Close side view of a gold serving spatula holding up a slice of pie.

    More Savory Pies To Make

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    Spinach Pie

    This savory spinach pie is packed with spinach and baked in a flaky crust. It's loaded with three kinds of cheeses, onion, garlic, eggs, and seasoned with tons of flavor! Enjoy it warm or cold, and any time of day.
    Course Dinner
    Keyword easy spinach pie
    Prep Time 30 minutes
    Cook Time 50 minutes
    Total Time 1 hour 20 minutes
    Servings 8 people
    Calories 363kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit then line a 9-inch pie dish with the pie crust. Place it in the refrigerator to keep the pie crust cold while you prepare the filling.
    • In a large skillet over medium high heat, saute the onion in the oil until the onion is tender. Add the spinach and garlic and saute until the spinach has wilted down. Remove the spinach and onion from heat and set aside.
    • In a large bowl, whisk together the parsley, dill, feta, ricotta, parmesan, salt, pepper, and eggs.
    • To the bowl add in the spinach mixture and mix thoroughly.
    • Remove the pie crust and pan from the fridge and fill it with the spinach filling.
    • Bake the pie for 45-50 minutes, the top of the pie should start to turn a golden brown.
    • Remove from the oven and allow it to rest at least 5 minutes before serving.

    Nutrition

    Calories: 363kcal | Carbohydrates: 21g | Protein: 18g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 914mg | Potassium: 777mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7642IU | Vitamin C: 27mg | Calcium: 529mg | Iron: 7mg
  • Crockpot Green Beans

    Crockpot Green Beans

    These Crockpot Green Beans are perfectly tender, packed with flavor and so easy to cook in your slow cooker. All you need is 5 minutes of prep time to have a side dish that pairs well with almost any meal!

    Cooking your side dish recipes in the crockpot is so convenient! It’s easy, hands-off and leaves the oven open for other dishes you might be preparing. For other crockpot sides, try these slow cooker cheesy ranch potatoes, amazing slow cooker macaroni and cheese or creamy crockpot mashed potatoes.

    Green beans in a slow cooker, topped with cheese and bacon.

    Crockpot Green Beans Recipe

    A good side dish like Crockpot Green Beans can be the best part of the meal, especially when they’re this tasty! This recipe combines tender green beans with diced onion, garlic, parmesan cheese and plenty of bacon for an incredible complement to dinner! Whether you’re serving them alongside a simple weeknight meal or a holiday spread, they’re going to be a new favorite!

    I just love how these turn out perfectly tender and packed with flavor. You simply can’t imagine how amazing these taste! A delicious side for any meal, and clean up is a breeze. These are especially great for cooking around the holidays because they don’t take up any precious oven space. I know your family will love them just as much as mine does!

    Ingredients Needed

    Not only is this crockpot green beans recipe so simple to make but the list of ingredients is short and sweet! See the recipe card below for a list of exact ingredient measurements.

    • Green Beans: You’ll need 2 pounds fresh green beans for this recipe.
    • Onion and Garlic: For wonderful aromatic savory flavor.
    • Parmesan Cheese: Green beans and grated parmesan cheese are a match made in heaven.
    • Chicken Broth: You’ll need two cups of chicken broth to ensure the green beans don’t dry out while cooking, and also it will add extra flavor.
    • Bacon: Adding in about 6 slices of cooked, crisp and crumbled bacon to cook with the green beans will really take these to the next level.
    • Salt & Pepper: To bring out all of the delicious flavors.

    How to Make Crockpot Green Beans

    These only take a couple of minutes to prep, and then the slow cooker does all of the work. If you want them to look uniform, cut the ends off of them before cooking. Here’s how everything comes together:

    1. Combine & Cook: Add the onions, garlic, parmesan, bacon, chicken broth, and green beans to a 4-quart slow cooker. Season with salt and pepper as desired. Place the lid on top and cook on high for 2-3 hours, until the green beans are tender.
    2. Serve: You may remove some of the broth before serving and add more crumbled bacon and parmesan, if desired.
    Adding green beans to a Crockpot along with Parmesan cheese, bacon, diced onions, and garlic.

    Tips and Variations

    These green beans are so easy to serve up! These tips will make them turn out perfectly!

    • Add Heat: Spice things up by adding ¼-½ teaspoon of red pepper flakes.
    • Add Lemon: For a bright zing, add a tablespoon of lemon zest and 1-2 tablespoons of fresh lemon juice. 
    • Don’t overcook the beans! A lot of recipes out there recommend cooking the green beans for 4-6 hours on low (or high!!) and that’s just way too much time unless you want mushy green beans. Stick to 2-3 hours of cooking on high or 4 hours on low. If you prefer your beans more al dente, check them after 1-1 ½ hours and see if they’re where you’d like them. 
    • Smaller Beans: If you like to serve your beans in smaller pieces, cut them into 1 ½-2 inch pieces before adding them to the crockpot. They may cook faster in smaller pieces, so check on them after 1 ½ hours.

    Crockpot green beans in a serving dish.

    Make Ahead and Storing Leftovers

    You can have these all prepped and ready to cook! Leftovers are also great! They store well and are easy to reheat.

    • Make Ahead: You may prepare the beans in the crockpot insert up to 24 hours in advance. Cover with plastic wrap or foil and store in the refrigerator until you’re ready to cook them. When ready, simply place the crockpot insert back in the crockpot, place the lid on, and cook as directed. 
    • In the Refrigerator: Store the cooked beans in an airtight container for up to 4 days.
    • To reheat: You can reheat these in your air fryer! Cook them at 350 degrees for about 4-5 minutes or until they are warmed through. Alternatively, you can pop them in the microwave for 1-2 minutes.

    Scooping up the green beans with a wooden spoon.

    More Delicious Green Bean Recipes

    Whether you cook them in an air fryer, Crock Pot or on the stovetop, green beans are such a great side dish! They can be seasoned in a variety ways and pair well with so many mains. Here are some of our family fav recipes that we know you’ll love too!

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    Crockpot Green Beans

    These Crockpot Green Beans are perfectly tender, packed with flavor and so easy to cook in your slow cooker. All you need is 5 minutes of prep time to have a side dish that pairs well with almost any meal!
    Course Dinner, Side Dish
    Cuisine American
    Keyword crockpot vegetables, Easy Side Dish, green beans, Slowcooker green beans
    Prep Time 5 minutes
    Cook Time 3 hours
    Total Time 3 hours 5 minutes
    Servings 6 servings
    Calories 217kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Add the onions, garlic, parmesan, bacon, chicken broth, and green beans to a 4-quart slow cooker. Season with salt and pepper as desired. Place the lid on top and cook on high for 2-3 hours, until the green beans are tender.
    • You may remove some of the broth before serving and add more crumbled bacon and parmesan, if desired.

    Nutrition

    Serving: 1serving | Calories: 217kcal | Carbohydrates: 26g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 499mg | Potassium: 564mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1073IU | Vitamin C: 23mg | Calcium: 162mg | Iron: 2mg
  • Boudin Balls

    Boudin Balls

    Crispy on the outside and perfectly tender inside, Boudin Balls are a cajun classic that you’re sure to love! A seasoned mixture of sausage, veggies and rice are formed into balls, then breaded and fried until deliciously crisp and golden.

    Cajun food is intensely flavorful and satisfying! If you love it as much as we do, try some of our other recipes like tender, juicy cajun popcorn shrimp, creamy cajun chicken meatballs or amazing baked cajun fries!

    What are Boudin Balls?

    Boudin Balls (pronounced “boo-dan”) are fried Cajun appetizers made with pork sausage, rice and sautéed veggies. They are very popular in Louisiana, and are great as an appetizer for game day, parties or other gatherings. You can even enjoy them as a side dish to complete a traditional cajun meal!

    These are the perfect delicious and unique appetizer that will really impress your guests! These warm and savory bites are packed with wonderful flavor that will transport you to the heart of Louisiana. We are big fans of cajun food, and if you’re looking for more recipes to complete your menu, we have plenty of tasty options! Try out New Orleans gumbo, slow cooker jambalaya and southern hush puppies. Don’t forget the beignets to finish the meal with something sweet!

    What’s in Boudin Balls?

    If you don’t live close to Louisiana, it’s unlikely that you will find boudin sausage in your neck of the woods. Luckily, the authentic mix of pork, rice and veggies is easy to make at home. Here is a note on all of the ingredients you’ll need. You can find exact measurements in the recipe card below.

    • Pork Sausage: If you’re using sausage in a casing, be sure to remove this before cooking.
    • Green Bell Pepper: Diced and sautéed with the other veggies, green bell pepper adds color, flavor and texture.
    • Yellow Onion: Adds a savory depth of flavor to each bite.
    • Celery: Balances the other savory veggies with a slight sweetness.
    • Rice: Traditional boudin sausage includes rice. However, if you choose to use pork sausage, you’ll need to add 1 cup cooked rice.
    • Cajun Seasoning: For that authentic cajun flavor, you can add store-bought cajun seasoning or homemade cajun seasoning.
    • Flour: Use all-purpose flour for a nice crispy breading.
    • Paprika: Along with salt & pepper, paprika adds flavor to the breading.
    • Eggs: Helps the breading mixture stick to the sausage balls and will result in a golden crust.
    • Breadcrumbs: We recommend panko bread crumbs for maximum crispiness.
    • Oil: Use any neutral oil like canola or vegetable oil for frying.

    How to Make This Recipe

    Kind of like a fried meatball, get ready to be obsessed with everything about this delicious southern snack! These are best served hot and crispy with a side sauce for dipping. Here’s how they come together:

    1. Cook the Sausage and Veggies: In a skillet over medium high heat, cook the sausage, bell pepper, onion, and celery until the sausage is fully cooked. Remove from heat.
    2. Blend Sausage with Veggies: Place the sausage and vegetables into a food processor or blender and pulse until it is mostly pureed.
    3. Chill and Make Balls: Mix the rice and cajun seasoning into the pureed sausage. Chill the sausage in the fridge for about an hour so it firms up. Form the sausage into tight, 1 ½ to 2 inch balls.
    4. Dredging Station: Set up a dredging station, whisk the flour, salt, pepper, and paprika together in a shallow dish. Beat the eggs in a second shallow dish, pour the panko breadcrumbs into the third dish.
    5. Bread the Balls: Working a couple balls at a time, roll them in the flour first, then dredge in the eggs and move to the breadcrumbs, ensuring the sausage balls are completely covered. Set the breaded boudin balls aside.
    6. Fry: Heat enough oil to submerge the balls in over medium high heat (350 degrees Fahrenheit). Once the oil has come up to temp, fry the boudin balls until they are evenly golden brown, about 3-5 minutes. Work in batches to keep the balls from crowding.
    7. Cool and Serve: Place the cooked balls onto paper towels to absorb any excess oil, let them cool a few minutes then enjoy with your favorite dipping sauce.

    Quick Tips

    This boudin balls recipe is really very easy to make, but here are some tips so these cajun snack balls turn out wonderfully delicious!

    • Boudin Sausage: Traditional boudin balls are made with boudin sausage, which is not easily available in all regions. If you have boudin sausage where you live, I suggest using that instead of making my easy version of it.
    • Frying: I like to use a fry daddy for recipes like this, but you can use a deep pan on the stove, if the balls cannot be fully submerged, just cook them on each side for about 3-5 minutes. They should still be an even golden brown. 
    • Serving Sauces: A few of my favorite dipping sauces to serve with these are Comeback Sauce, Remoulade Sauce, or Garlic Aioli. 
    • Recipe: My balls were about 1 ½ inches and I was able to get 22 balls from this recipe, depending on the size of your balls you may get more or less.

    Recipe Tip

    Can I make the boudin mixture ahead of time?

    Yes! You can make the sausage, rice, vegetable mixture up to 24 hours ahead of making and frying the balls. Store it in an airtight container in the fridge, and the flavor will get even tastier over time!

    Storing Leftovers

    Surprisingly, boudin balls make great leftovers. They’re easy to store and stay tasting delicious for days. They’re even freezer friendly!

    • In the Refrigerator: Once completely cool, store leftovers in the fridge in an airtight container for up to 3 days.
    • Reheating: You can reheat balls in the oven at 350ºF for about 10 to 15 minutes, and until they’re warmed through. You could also reheat them in an air fryer at 350ºF for 5 to 8 minutes. While not the best for maintaining crispiness, you can rewarm them in the microwave in 20 to 30 second intervals until warmed through.
    • Freezing: Place them on a baking sheet in a single layer in the freezer until they’re firm, then transfer to a freezer-safe container and store in the freezer for up to 3 months. When ready to cook, you can fry them directly from frozen.

    More Appetizer Recipes

    Appetizers are the perfect thing to get the party started off right! If you need more delicious appetizer ideas then try this dip, these egg rolls, or this amazing cheesy bread. Here are some of our other favs that are so delicious, they’ll fly off the table!

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    Boudin Balls

    Crispy on the outside and perfectly tender inside, Boudin Balls are a cajun classic that you're sure to love! A seasoned mixture of sausage, veggies and rice are formed into balls, then breaded and fried until deliciously crisp and golden.
    Prep Time 1 hour 30 minutes
    Cook Time 20 minutes
    Total Time 1 hour 50 minutes
    Servings 22 balls
    Calories 112kcal

    Ingredients

    Instructions

    • In a skillet over medium high heat, cook the sausage, bell pepper, onion, and celery until the sausage is fully cooked. Remove from heat.
    • Place the sausage and vegetables into a food processor or blender and pulse until it is mostly pureed.
    • Mix the rice and cajun seasoning into the pureed sausage. Chill the sausage in the fridge for about an hour so it firms up. Form the sausage into tight, 1 ½ to 2 inch balls.
    • Set up a dredging station, whisk the flour, salt, pepper, and paprika together in a shallow dish. Beat the eggs in a second shallow dish, pour the panko breadcrumbs into the third dish.
    • Working a couple balls at a time, roll them in the flour first, then dredge in the eggs and move to the breadcrumbs, ensuring the sausage balls are completely covered. Set the breaded boudin balls aside.
    • Heat enough oil to submerge the balls in over medium high heat (350 degrees fahrenheit). Once the oil has come up to temp, fry the boudin balls until they are evenly golden brown, about 3-5 minutes. Work in batches to keep the balls from crowding.
    • Place the cooked balls onto paper towels to absorb any excess oil, let them cool a few minutes then enjoy with your favorite dipping sauce.

    Notes

    Store leftovers in the fridge in an airtight container for up to 3 days.
    Traditional boudin balls are made with boudin sausage, which is not easily available in all regions. If you have boudin sausage where you live I suggest using that instead of making my easy version of it.

    I like to use a fry daddy for recipes like this, but you can use a deep pan on the stove, if the balls cannot be fully submerged, just cook them on each side for about 3-5 minutes. They should still be an even golden brown.

    A few of my favorite dipping sauces to serve with these are Comeback Sauce, Remoulade Sauce, or Garlic Aioli

    My balls were about 1 ½ inches and I was able to get 22 balls from this recipe, depending on the size of your balls you may get more or less.

    Nutrition

    Calories: 112kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 263mg | Potassium: 92mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 259IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg
  • Easy Pizza Salad

    Easy Pizza Salad

    This fresh and hearty pizza salad has all of the delicious flavors of classic pizza but without the crust. This healthier, low-carb version of a slice of pepperoni pizza fresh out of the box is loaded with delicious ingredients that will make you come back for more!

    I love creating new and unique salads! I load them with satisfying ingredients that are both nutritious and super tasty. This La Scala chopped salad is always a favorite! Or, try this cheeseburger salad or this classic Spaghetti Salad that everyone loves!

    A bowl of lettuce with croutons, pepperoni, olives, tomatoes, purple onions,green bell peppers and cheese with Italian dressing.

    What is Pizza Salad?

    Pizza salad is an irresistible combination of salad ingredients that tastes just like pizza! This is one salad that even the kiddos can get on board with being served. Not only is it really tasty, it’s quick and easy to make and really filling, too. Plus, I add in some crunchy croutons to take the place of pizza crust.

    This pizza salad can definitely be served as the main dish because everything is already on the plate! However, it also makes a really delicious side served with bubble pizza, pizza monkey bread, or with a pasta dish like 10-minute pesto pasta!

    What Ingredients are in Pizza Salad?

    This pizza salad recipe is filled with simple, refreshing ingredients and it comes together way faster than an actual pizza. You’re going to want to add this to the regular menu rotation! Check out the recipe card at the bottom of the post for exact measurements.

    • Romaine Lettuce: I love romaine lettuce for crisp, crunchy texture and bright green color!
    • Black Olives: I add these in for a tart flavor. You can get the pre-sliced ones to save some time!
    • Red Onions: These give the salad a pop of flavor and color.
    • Pepperoncinis: Zesty pepperoncini peppers add so much flavor. However, if they’re not your thing, you can totally leave them out.
    • Grape Tomatoes: You can also use cherry tomatoes if you have those instead!
    • Pepperoni Slices: Buy mini pepperonis or slice regular pepperoni in half so that you have the classic pizza taste in every bite.
    • Green Bell Pepper: For a little extra texture and crunch!
    • Mozzarella Cheese: You can shred this from the block or use pre-shredded cheese.
    • Parmesan Cheese: I use freshly grated parmesan cheese (not the cheese from the green can) in this recipe.
    • Croutons: These add a delicious crunch! Try making some from scratch with this homemade crouton recipe.
    • Pizza Seasoning: To give this salad a classic pizza flavor, make your own pizza seasoning!
    • Italian Dressing: I love this homemade Italian dressing! It’s easy to make and tastes so yummy!
    • Red Pepper Flakes: Finish the salad with a sprinkle of red pepper flakes for a touch of heat.

    How to Make Pizza Salad

    This is a great recipe to make on busy weeknights when you need to get a quick meal on the table. It’s quick and easy to prep the veggies, toss it with the dressing and serve!

    1. Combine Salad Ingredients: Prep all of the salad ingredients and add them to a large mixing bowl.
    2. Add Dressing: Drizzle the salad with dressing and gently toss until well coated.
    3. Serve: Garnish with red pepper flakes and enjoy!
    The top view of a bowl with lettuce and ingredients that aren't mixed yet. Cheese, croutons, pepperonis, peppers, olives, tomatoes, onions and herbs and spices.

    Variations

    I love this recipe as-is! But one of the best things about pizza salad is that it’s easy to change up to make it perfect for you! Here are some tasty suggestions:

    • Lettuce: I like romaine lettuce best because it has a great texture! But you can use iceberg or spinach if you prefer.
    • Add More Meat: Try adding in some bite-sized salami, bacon, cubed chicken, or some sausage!
    • Remove the Meat: You could also make this vegetarian by removing the meat, especially if you serve it as a side dish.
    • Cheese: Try using provolone or asiago. You can usually find a five-cheese Italian blend at the store, too!
    • Add-Ins: Other ingredients that would be delicious are sun-dried tomatoes, kalamata olives, chopped artichokes or freshly sliced mushrooms.
    • Swap Dressing: Try this copycat Olive Garden salad dressing or some ranch dressing. They will make this salad so delicious!

    A close up of a finished pizza salad in a large bowl.

    Make Ahead Tips and Storing

    To make serving this pizza salad super quick and easy, you can assemble it beforehand. Here’s how: 

    • To Make Ahead: Prep all of the ingredients except the dressing, pepperoncini, and croutons. Place in a large bowl, cover with plastic wrap, and refrigerate for up 8 hours ahead.  Just before serving, toss the ingredients and add in the pepperoncini, croutons, and dressing.
    • Store Leftovers: If you think you will have leftovers, I recommend serving the croutons and the dressing on the side, letting each person top their own salad. Store leftover pizza salad in the refrigerator in an airtight container. It will last 1-2 days (longer if there is no dressing on it)

    Pizza salad being tossed in a bowl with gold tongs.

    More Favorite Salad Recipes

    Say goodbye to boring, flavorless salads! These other salad recipes are incredibly delicious while also being light and nutritious.

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    Pizza Salad

    This fresh and hearty pizza salad has all of the delicious flavors of classic pizza but without the crust. This healthier, low-carb version of a slice of pepperoni pizza fresh out of the box is loaded with delicious ingredients that will make you come back for more!
    Course Appetizer, Salad
    Cuisine American
    Keyword pizza salad
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6 people
    Calories 211kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Prep all of the salad ingredients and add to a large mixing bowl.
    • Drizzle the salad with dressing and gently toss until well coated.
    • Garnish with red pepper flakes and enjoy!

    Nutrition

    Serving: 1cup | Calories: 211kcal | Carbohydrates: 8g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 691mg | Potassium: 245mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4479IU | Vitamin C: 13mg | Calcium: 229mg | Iron: 1mg
  • Chicken and Stuffing Casserole

    Chicken and Stuffing Casserole

    A delicious, hearty casserole made with stuffing mix, shredded chicken, vegetables, and all the tasty seasonings. Chicken and stuffing casserole is a fun twist on a classic dish and the perfect addition to your Thanksgiving lineup!

    Casseroles are perfect for the holidays. They feed large crowds with ease and are always so hearty and delicious! Try some of my other favorites next: green bean casserole, 5-ingredient corn casserole, or savory sweet potato casserole!

    Top-down view of baked chicken and stuffing casserole in a blue and white staub pan.

    Chicken Stuffing Casserole Recipe

    Introducing Chicken and Stuffing Casserole – the star of your Thanksgiving table! This dish is so hearty and comforting. Made of stuffing, chicken, and veggies, it’s a tasty twist on a classic. Perfect for feeding a crowd during the holiday hustle, it’s the centerpiece your Thanksgiving feast deserves.

    The best part? This casserole is a gift that keeps on giving. Not only is it great for Thanksgiving, but also Thanksgiving leftovers. So swap out the chicken for leftover turkey and enjoy all of those tasty holiday flavors all over again! Here’s everything you’ll need to make it:

    Ingredient List

    Before we dive into this recipe for chicken and stuffing casserole, don’t let the ingredient list scare you. It might look like a bunch, but most of these are kitchen basics you probably already have. We’re talking simple stuff like stuffing mix, butter, onions, and garlic. These simple ingredients, straight from your pantry, are about to come together to create a casserole that’s pure comfort on a plate. The one thing you’ll want to splurge on is the herbs. Fresh herbs not only look good, but add so much fresh and tasty flavor! (Exact measurements are in the recipe card at the end of the post.)

    • Stove Top Stuffing Mix: Adds substance to the casserole and makes it extra hearty.
    • Unsalted Butter: For cooking the vegetables in.
    • Vegetables: I used a blend of diced yellow onion, chopped celery, and carrots!
    • Garlic: Mince that garlic for a bold flavor boost. Fresh garlic makes everything so much better.
    • All-Purpose Flour: Combined with butter to make a roux.
    • Chicken Broth: Adds savory flavor to the roux.
    • Heavy Whipping Cream: To make your chicken stuffing casserole rich and moist! No dry stuffing here.
    • Cooked Chicken, Shredded: The main protein of the dish. Shredded chicken breasts or chicken thighs will both work. You can also use turkey if you’d like!
    • Fresh Herbs: Chopped thyme, oregano, and parsley.
    • Salt and Pepper: Basic ingredients that make the dish even more delicious. Season to taste!

    Perfect for Thanksgiving Leftovers

    This casserole works great with leftover turkey in place of the chicken, it’s a great use for your post thanksgiving turkey surplus! I always have more than I know what to do with, and this is a great alternative to warmed up turkey steaks.

    How to Make Chicken and Stuffing Casserole

    Not only is this chicken stuffing casserole pretty simple to make, but so great for a crowd. Although if your family is anything like mine, it will fly off the table, scoop by scoop! Side dishes always seem to be more popular than the main course!

    1. Preheat Oven, Prepare Pan: Preheat an oven to 375 degrees Fahrenheit and spray a 9X13 inch baking dish with non-stick cooking spray.
    2. Prepare Stuffing Mix: Cook the stuffing mix according to the package directions and then set it aside.
    3. Cook Vegetables: In a large skillet over medium high heat, melt the butter, add in the onion, celery, and carrots. Sauté the vegetables until the onion is translucent, about 5 minutes. Add in the garlic and sauté for 2 minutes.
    4. Make Roux: Add the flour and cook, stirring, for 1 minute. Slowly add the broth, stirring constantly. Add in the heavy whipping cream and bring it all back to a gentile boil.
    5. Add Seasonings: Add in the chicken, thyme, oregano, parsley, salt and pepper. Stir everything together until well combined.
    6. Combine: Pour the chicken and vegetable mixture into the greased baking dish. Top the mixture with the prepared stuffing.
    7. Bake: Bake until the stuffing on top is a golden brown and the chicken mixture is bubbling, about 30 to 35 minutes.
    8. Serve: Remove the casserole from the oven and allow it to set at room temperature for about 10 minutes before serving.
    6-photo collage of the casserole being prepared by making the stuffing and creamy sauce.

    Keep it From Overcooking

    Keep an eye on the browning of the stuffing, you want your vegetables to be nice and tender but if the stuffing begins to brown before the 30 minutes is up you can cover the casserole with foil to finish baking.

    Closeup of a scoop of chicken and stuffing casserole on a wooden spoon.

    Storing Leftover Chicken and Stuffing Casserole

    In classic casserole fashion, this dish is great for storing and enjoying later. It can be kept in the fridge for a week, as long as it’s covered with plastic wrap or in an airtight container!

    • To Reheat: Cover your casserole with aluminum foil and pop it in the oven for a few minutes at 300 degrees Fahrenheit. You can also reheat individual servings in the microwave.

    Can This Casserole Be Frozen?

    Now, let’s talk freezing—because we’re all about making life easy, right? This Chicken and Stuffing Casserole is definitely freezer-friendly. Go ahead and tightly wrap it in some cling wrap or transfer it to a freezer bag. Store for up to 2 months. Then, when a casserole craving hits, just thaw it in the fridge overnight and warm it up in the oven for more hearty goodness.

    A serving of casserole in a white scalloped bowl.

    More Thanksgiving-Ready Casserole Recipes

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    Chicken and Stuffing Casserole

    A delicious, hearty casserole made with stuffing mix, shredded chicken, vegetables, and all the tasty seasonings. Chicken and stuffing casserole is a fun twist on a classic dish and the perfect addition to your Thanksgiving lineup!
    Course Dinner, Side Dish
    Cuisine American
    Keyword chicken and stuffing casserole, chicken stuffing casserole
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 8 people
    Calories 332kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat an oven to 375 degrees fahrenheit and spray a 9X13 inch baking dish with non-stick cooking spray.
    • Cook the stuffing mix according to the package directions and set it aside.
    • In a large skillet over medium high heat, melt the butter, add in the onion, celery, and carrots. Saute the vegetables until the onion is translucent, about 5 minutes. Add in the garlic and saute for 2 minutes.
    • Add the flour and cook, stirring, for 1 minute. Slowly add the broth, stirring constantly. Add in the heavy whipping cream and bring it all back to a gentile boil.
    • Add in the chicken, thyme, oregano, parsley, salt and pepper. Stir everything together until well combined.
    • Pour the chicken and vegetable mixture into the greased baking dish. Top the mixture with the prepared stuffing.
    • Bake until the stuffing on top is a golden brown and the chicken mixture is bubbling, about 30 to 35 minutes.
    • Remove the casserole from the oven and allow it to set at room temperature for about 10 minutes before serving.

    Nutrition

    Calories: 332kcal | Carbohydrates: 9g | Protein: 16g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 688mg | Potassium: 275mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4674IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg
  • Savory Sweet Potato Casserole

    Savory Sweet Potato Casserole

    Savory Sweet Potato Casserole is a delicious new way to enjoy this classic Thanksgiving side dish! Tender bite-sized pieces of sweet potato are combined with fresh herbs and seasonings, sprinkled with a cheesy crispy topping, and baked to perfection. This recipe is easy enough for weeknight dinners, yet it’s perfect for the holidays, too!

    I am loving this new twist on the sweet potato casserole! If you’re looking for other ways to enjoy this tasty vegetable, try mashed sweet potatoes, sweet potato cobbler with marshmallows, and don’t miss out on this more traditional sweet potato casserole.

    Turkey and sweet potato casserole served in a gray bowl.

    Savory Sweet Potato Casserole

    A flavorful Savory Sweet Potato Casserole is the perfect way to change up the menu this holiday season! While I love the traditional sweet potato casserole made with brown sugar and a sweet pecan crumble topping, this new savory version has my family’s tastebuds dancing with delight! This recipe starts with cubed sweet potatoes that are coated in a liquid mixture made with butter, chicken stock and fresh herbs. It’s then topped with a crispy parmesan topping that takes this dish to the next level!

    Pair this with turkey in a bag and Grandma’s sausage herb stuffing for Thanksgiving, but be sure to make it outside of the holiday season, too. It’s wonderful served with a variety of other main entrees, like perfect air fryer steak or chicken fried steak. This is sure to impress everyone that tastes it. And they’ll all be going back for seconds and thirds!

    Ingredients Needed

    Many of the ingredients in this savory sweet potato casserole recipe are probably ones that you already have in your kitchen. This makes it so simple to put together! See the recipe card below for a list of exact ingredient measurements. 

    • Sweet Potatoes: This veggie brings a natural sweetness and hearty consistency to the casserole.
    • Butter: Melted butter adds richness and flavor.
    • Chicken Stock: Adds flavor and the perfect amount of moisture, so the casserole doesn’t get too dry while baking.
    • Fresh Herbs: Fresh thyme, oregano and parsley provide fresh, earthy flavor that balances the sweetness from the potatoes.
    • Garlic: Minced garlic adds a nutty, buttery taste.
    • Salt & Pepper: To bring all of the flavors together.
    • All Purpose Flour: Helps thicken the sauce mixture of butter, chicken and herbs.
    • Crispy Topping: A combination of panko breadcrumbs, grated parmesan cheese, fresh parsley and olive oil adds the best texture, and the crunch complements the creaminess of the tender potatoes.

    How to Make Savory Sweet Potato Casserole

    This casserole only takes about 15 minutes of prep! Whether you’re serving it for an everyday family dinner or a holiday meal, it’s sure to be a hit! Here’s how to make it:

    1. Prep: Prepare a 9X13 inch baking dish by spraying it with nonstick cooking spray. Preheat the oven to 400 degrees fahrenheit.
    2. Add Sweet Potatoes to Dish: Pour the cubed sweet potatoes into the prepared baking dish in an even layer.
    3. Make the Sauce: In a medium bowl whisk together the butter, chicken stock, thyme, oregano, parsley garlic, salt and pepper. Then briskly whisk in the flour, taking care to not create any clumps.
    4. Make the Topping: In a separate bowl, mix together the breadcrumbs, parmesan cheese, parsley, and olive oil. Be sure to mix everything well, evenly distributing the olive oil.
    5. Assemble the Casserole: Pour the liquid mixture over the potatoes in the baking dish. Top the potatoes with the crispy topping, evenly distributing it all over the casserole.
    6. Bake: Place in the oven and bake for 45 minutes or until the potatoes are tender and the topping is golden brown. Check the casserole after 30 minutes and cover with foil if the topping is getting too browned.
    4-photo collage of the sweet potatoes being prepared and covered with breadcrumbs.

    Tips & Variations

    This casserole recipe is really very simple, but here are some tips so it’s perfect every time you make it!

    • Cutting the Sweet Potato: Make sure all of the sweet potatoes are cut into cubes that are roughly the same size. This ensures even baking and consistency in every bite.
    • For Convenience: To save a bit a of time while prepping this, consider purchasing pre-chopped sweet potato from the produce department of your local grocery store.
    • Shred the Cheese: If you have the time, I recommend grating the parmesan cheese by hand, instead of using pre-shredded. It will melt more smoothly and have more flavor.
    • Change the Herbs: Try switching it up and using some different fresh herbs, like basil, rosemary, and/or sage.

    Top-down view of savory sweet potato casserole in a white baking dish.

    Storing Leftovers

    If you have some savory sweet potato casserole leftovers, then you should call yourself lucky! Here’s how to store it, so you can enjoy it later: 

    • Refrigerate: Let the casserole cool to room temperature. Then, place it in an airtight container in the fridge for up to 6 days.
    • Storing in the Freezer: Store your cooled casserole in an airtight container. It will keep for 1 month. Thaw overnight before serving.
    • Reheating: Rewarm in the oven at 300 degrees Fahrenheit for 10-15 minutes, or until warmed through. You can also pop a serving in the microwave for 15-20 second intervals until warm.

    Closeup of a spoonful of casserole on a wooden spoon.

    More Thanksgiving Recipes

    In need of more Thanksgiving recipes to complete your menu? I have so many tried and true holiday recipes to explore! Here are several more of my favorites that are SO delicious!

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    Savory Sweet Potato Casserole

    Savory Sweet Potato Casserole is a delicious new way to enjoy this classic Thanksgiving side dish! Tender bite-sized pieces of sweet potato are combined with fresh herbs and seasonings, sprinkled with a cheesy crispy topping, and baked to perfection. This recipe is easy enough for weeknight dinners, yet it's perfect for the holidays, too!
    Course Side Dish
    Cuisine American
    Keyword savory sweet potato casserole, sweet potato bake
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings 8 People
    Calories 338kcal
    Author Alyssa Rivers

    Ingredients

    Crispy Topping

    Instructions

    • Prepare a 9X13 inch baking dish by spraying it with nonstick cooking spray. Preheat the oven to 400 degrees fahrenheit.
    • Pour the cubed sweet potatoes into the prepared baking dish in an even layer.
    • In a medium bowl whisk together the butter, chicken stock, thyme, oregano, parsley garlic, salt and pepper. Briskly whisk in the flour, taking care to not create any clumps.
    • In a separate bowl, mix together the breadcrumbs, parmesan cheese, parsley, and olive oil. Be sure to mix everything well, evenly distributing the olive oil.
    • Pour the liquid mixture over the potatoes in the baking dish. Top the potatoes with the crispy topping, evenly distributing it all over the casserole.
    • Bake for 45 minutes or until the potatoes are tender and the topping is golden brown. Check the casserole after 30 minutes and cover with foil if the topping is getting too browned.

    Nutrition

    Serving: 1serving | Calories: 338kcal | Carbohydrates: 29g | Protein: 7g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 999mg | Potassium: 387mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12311IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 2mg
  • Brussels Sprout Casserole

    Brussels Sprout Casserole

    Cheesy and savory Brussels Sprout Casserole is easy to make and perfect for family dinners or holiday meals! Tender, crisp brussels sprouts are combined with pine nuts, bacon and cheese and baked until tender and golden brown. This side dish pairs with a variety of mains and is sure to be a hit!

    Plan to serve this for Thanksgiving? Round out your holiday meal with with Green Bean Casserole, Cornbread Stuffing and The Best Sweet Potato Casserole.

    Top-down view of a cooked brussels sprout casserole in a black baking dish.

    Brussels Sprout Casserole Recipe

    If you don’t think you like brussels sprouts, think again! I’m about to change your mind with this irresistible creamy, cheesy brussels sprout casserole! Because let’s be honest, everything’s better when it involves bacon and cheese. This superfood veggie is first sautéed in bacon fat until it’s flavorful and tender. Then, an incredible luscious sauce with cream, parmesan, lemon zest, crisp bacon, toasted pine nuts, ground pepper, and salt is simmered until rich and thick. Finally, everything is topped with mozzarella and baked until bubbling and golden brown.

    As you plan your holiday menu, this tasty brussels sprout casserole is a wonderful addition to the spread! Serve it alongside other favorites, like corn pudding, mashed potatoes, and don’t forget the pumpkin pie! Enjoy for the holidays, but also be sure to work this amazing dish into weekday dinners, since it pairs well with a variety of meat and poultry main dishes. It’s sure to wow your family at the dinner table. You are going to love it!

    Ingredients Needed

    If you are looking for a warm and cozy side dish that the entire family will enjoy, this is it. Even if you think that you don’t like brussels sprouts, you should give this recipe a chance. As an added plus, it’s made with just a handful of simple ingredients. Note: exact measurements are in the recipe card at the end of the post.

    • Pine Nuts: Add a lovely crunch! If you’re not a fan of nuts, feel free to omit them.
    • Brussels Sprouts: Cut off the ends and remove any outer leaves that are broken or damaged. Cut each sprout in half lengthwise, so they cook more evenly.
    • Bacon: Use 6 slices of a good thick-cut bacon.
    • Heavy Cream: Half and half will work, but for a super rich, creamy sauce, I recommend heavy whipping cream.
    • Parmesan Cheese: For the best flavor, try grating your own!
    • Lemon Zest: Brightens the dish.
    • Ground Black Pepper: This won’t give any heat but the perfect amount of savory flavor.
    • Mozzarella Cheese: For mozzarella that’s extra flavorful and melts smoothly, skip the pre-shredded bags of cheese and grate your own instead.
    • Salt: Add to taste, to bring all of the delicious flavors in your Brussels sprout casserole together.

    Recipe Tip

    When purchasing fresh Brussels sprouts, look for tightly packed sprouts with very few loose leaves on them. Choose dark green sprouts that are firm. Avoid any that are yellow, shriveled, mushy or have black spots. Smaller sprouts tend to be sweeter and are best for quicker cooking times.

    How to Make Brussels Sprouts Casserole

    These cheesy brussels sprouts only take a few easy steps, and voila, a crowd-pleasing side dish is ready to devour! You are going to love all of its wonderful flavors and textures!

    1. Prep: Preheat the oven to 375 degrees Fahrenheit and spray a 2-3 quart baking dish with pan spray.
    2. Toast the Pine Nuts: Add the pine nuts to a large skillet and heat over medium. Stir the pine nuts around every 30 seconds or so to prevent them from burning. Once they become lightly toasted and fragrant, remove them from the pan to cool.
    3. Cook Bacon: Add the bacon to the skillet and heat over medium heat until crisp. Remove to a small bowl lined with a paper towel to drain. Discard all but 2 tablespoons of bacon fat.
    4. Sauté Brussels Sprouts: Add the brussels sprouts to the bacon fat in the skillet and sauté for about 10 minutes, until they are browning and tender.
    5. Make the Sauce: Reduce the heat to medium-low and stir in the cream, parmesan, lemon zest, crisp bacon, toasted pine nuts, ground pepper, and salt to taste. Simmer for 5-10 minutes until the sauce thickens.
    6. Bake: Transfer into the prepared baking dish and top with mozzarella. Bake for 10-15 minutes, until bubbling and the cheese is browned.
    4-photo collage of bacon, Brussels Sprouts, sauce, and cheese being added to a baking dish.

    Tips and Variations

    Here are some simple tips and ways to make this brussels sprout casserole recipe your own! This is a family-favorite side dish, and I know your family will love it too!

    • One Pan Recipe: For less dishes, use an oven safe skillet! Top with cheese and bake as directed.
    • Add More Lemon: The lemon in this dish adds a nice brightness against the heaviness of the bacon, cream, and cheese. If you really love lemon I recommend increasing the amount to 2 teaspoons.
    • Different Cheese Option: Instead of parmesan and mozzarella, you may substitute for other flavorful, melty cheeses such as sharp white cheddar or gruyere.
    • Make It Vegetarian: If you would like to make this dish vegetarian, simply omit the bacon and use 2 tablespoons of olive oil to sauté the Brussel sprouts instead of bacon fat.

    A scoop of casserole on a wooden spoon.

    Storing Leftover Brussels Sprout Casserole

    • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for 3-4 days.
    • To Reheat: Reheat in a 350 degree Fahrenheit oven for 15-20 minutes, until heated through.
    • Make ahead! Follow the steps until you transfer it into the baking dish. Let it cool, cover with plastic wrap or foil, and store in the fridge for up to 24 hours. When ready to cook it, remove the cover and bake without cheese for 15-20 minutes until heated through. Top with mozzarella and bake for another 10-15 minutes, until bubbling and the cheese is browned.

    Picking up a brussels sprout with a metal fork.

    More Holiday Recipes

    Looking to add to your normal holiday favorites? These are some of our family-favorite Thanksgiving recipes, that are always winners! Just like this brussels sprout casserole, they’re comforting and packed with flavor!

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    Brussel Sprouts Casserole

    Cheesy and savory Brussel Sprout Casserole is easy to make and perfect for family dinners or holiday meals! Tender crisp brussel sprouts are combined with pine nuts, bacon and cheese and baked until tender and golden brown. This side dish pairs with a variety of mains and is sure to be a hit!
    Course Side Dish
    Cuisine American
    Keyword brussel sprout casserole, cheesy brussel sprouts
    Prep Time 40 minutes
    Cook Time 15 minutes
    Total Time 55 minutes
    Servings 6 servings
    Calories 557kcal

    Ingredients

    • ⅓ cup toasted pine nuts
    • 1 pound brussel sprouts cut in half
    • 6 slices thick-cut bacon diced
    • 1 ½ cup heavy cream
    • 1 cup shredded parmesan cheese
    • 1 teaspoon lemon zest
    • ½ teaspoon ground black pepper
    • 1 cup shredded mozzarella cheese
    • salt to taste

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit and spray a 2-3 quart baking dish with pan spray.
    • Add the pine nuts to a large skillet and heat over medium. Stir the pine nuts around every 30 seconds or so to prevent them from burning. Once they become lightly toasted and fragrant, remove them from the pan to cool.
    • Add the bacon to the skillet and heat over medium heat until crisp. Remove to a small bowl lined with a paper towel to drain. Discard all but 2 tablespoons of bacon fat.
    • Add the brussel sprouts to the bacon fat in the skillet and sauté for about 10 minutes, until they are browning and tender.
    • Reduce the heat to medium-low and stir in the cream, parmesan, lemon zest, crisp bacon, toasted pine nuts, ground pepper, and salt to taste. Simmer for 5-10 minutes until the sauce thickens.
    • Transfer into the prepared baking dish and top with mozzarella. Bake for 10-15 minutes, until bubbling and the cheese is browned.

    Nutrition

    Serving: 1serving | Calories: 557kcal | Carbohydrates: 11g | Protein: 20g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.05g | Cholesterol: 117mg | Sodium: 658mg | Potassium: 499mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1718IU | Vitamin C: 65mg | Calcium: 367mg | Iron: 2mg
  • Apple Bread

    Apple Bread

    This deliciously sweet apple bread with hints of seasonal spices is a the perfect fall dessert. Each bite is packed with chunks of apple and hints of cinnamon and vanilla. Make this your new fall favorite indulgence.

    Apples are in season right now and so delicious! Try this Cinnamon Apple Bread, Caramel Apple Slab Pie or Caramel Apple Cinnamon Rolls for more sweet apple goodness.

    Front view of apple bread, topped with a sweet glaze.

    The Best Apple Bread Recipe

    Fall baking is one of my absolute favorite times to be in the kitchen. (Now I’m just waiting for the temperatures to finally cool down!) When apples come into season I always have to prepare a batch of this delicious apple bread. It’s so delicious and the perfect mix of hearty and indulgent. So much so that it doubles as both a breakfast and dessert!

    This really is the best apple bread recipe. It’s so simple and has a super soft texture. Spread some creamy cinnamon honey butter over a slice of warmed bread and you’ll be in fall heaven. You may want to make an extra loaf because this apple bread never lasts long.

    What Are the Best Apples for Making Apple Bread?

    When baking it’s best to choose a tart and crisp apple instead of a sweet one. This helps to balance the flavor so the apple bread isn’t overly sweet. The best options are Honeycrisp or Granny Smith. These apples can also be found year-round if you’re looking to make this bread outside of the fall season.

    Ingredients in Apple Bread

    The simple ingredients in this apple bread are all pantry staples and ones you likely already have on hand. That’s what makes this recipe so great! I recommend stocking up on all of them because they’re common ingredients in many delicious fall recipes. Note: exact measurements are in the recipe card below.

    • All-Purpose Flour: Forms the bread’s body and structure.
    • Granulated and Light Brown Sugar: Sweetness and moisture for a yummy caramelized flavor and softness.
    • Cinnamon: Adds cozy flavor that goes great with apples.
    • Nutmeg: Gives a tasty hint of nutty spice.
    • Baking Soda and Powder: Makes the bread rise and get fluffy.
    • Salt: Balances flavors and makes everything tastier.
    • Eggs: Holds things together and makes the apple bread moist.
    • Oil: So the bread ends up extra moist and tender.
    • Vanilla Extract: For sweet, warm flavor. I recommend using pure vanilla extract or making your own blend.
    • Apples: The star ingredient! They bring sweetness, moisture, and a fruity flavor.

    For the Glaze:

    • Apple Cider: Gives the glaze a punch of apple flavor and also adjusts the consistency.
    • Salted Butter: For richness.
    • Powdered Sugar: Makes the glaze nice and sweet and also gives it a smooth texture.
    • Vanilla Extract: For a little extra warmth.

    Do the Apples Have to be Peeled?

    Yes. Unfortunately, the peel will begin to separate from the apple during the baking process which will not only create air pockets but also an unappetizing texture. To peel the apples quickly I prefer to use a potato peeler and then just slice them into chunks using a knife.

    4-photo collage of the batter and glaze being prepared.

    How to Make Apple Bread

    This deliciously decadent bread is super simple to prepare and will make your kitchen smell like fall. A win-win! Follow these simple steps to prepare 2 tasty loaves.

    1. Preheat Oven, Prep Pan: Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9×5 loaf pan with parchment paper, also greasing the paper.
    2. Dry Ingredients: In a large bowl whisk the flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt together and set aside.
    3. Wet Ingredients: In a separate bowl whisk the eggs, oil, and vanilla. Add the wet ingredients to the dry ingredients and stir until combined. This will be a very thick batter.
    4. Add in Apples: Fold the apples into the batter and add to the prepared bread pan.
    5. Bake: Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool the bread in the pans for 10 minutes before removing to a wire rack to finish cooling.

    To Make the Apple Cider Glaze:

    1. Boil the Cider: In a small saucepan, bring the cider to a boil over high heat. Reduce the heat and simmer until the liquid has reduced by half.
    2. Combine With the Other Ingredients: Remove from the heat and whisk in the butter, powdered sugar, and vanilla. Drizzle the warm glaze over the top of the cooled bread.
    Top-down view of bread cut into 4 thick slices.

    Tips and Tricks

    Getting ready to whip up a batch of apple bread magic? Before you dive in, here are some tips to ensure it turns out perfectly.

    • Picking Your Apples: When picking apples for this recipe, be sure to select a variety of apple that stands up well to baking. You don’t want your apples to turn to mush. Granny Smith is a tart green apple that is often used in pies and would be great in this recipe, but there are several other kinds that are sweeter if that is your preference. Honeycrisp, Pink Lady, Jonagold, or Braeburn are great options.
    • Don’t Overmix the Wet Ingredients. Once the ingredients appear to be combined stop whisking them and move on to the next step. Overmixing can cause the bread to be too dense and heavy.
    • Split Your Batter: You can split the batter into two 9×5 inch bread pans, but the loaves will be shorter and take less time to bake.
    • Check if Done: Be careful to not underbake your bread. This bread is dense and takes a long time to bake through. Be sure to check the center of it with a toothpick, as baking times will vary depending on your specific oven.
    • Keep Your Oven Closed: Try to avoid opening the oven until you’re sure it’s fully baked. Sometimes a draft can cause the bread to fall if it’s not close to being done.
    • Other Mix-Ins: Feel free to mix in some walnuts or pecans to give your apple bread more texture and nutty flavor.
    • Serve With: Apple bread is delicious on its own, but even better when you slather it with some cinnamon honey butter or apple butter!

    3 slices of apple bread stacked on top of each other, and one being picked up.

    Storing Leftovers

    This bread is so good when it’s fresh out of the oven, we never have leftovers of it at my house. If you’re lucky enough to have more than crumbs left, wrap leftover bread in plastic wrap and store at room temperature for up to 4 days.

    Can You Freeze Apple Bread?

    Yes! This bread can be frozen by wrapping it in two tight layers of plastic wrap, followed by a layer of aluminum foil. It will keep in the freezer for up to 3 months. Let thaw at room temperature before slicing and serving.

    More Delicious Apple Recipes to Try:

    If you love apples as much as I do then you’ll definitely want to try some of these delicious recipes that are guaranteed to fill your kitchen with irresistible fall scents. You can also find my full list of apple recipes here!

    Print

    Apple Bread

    This deliciously sweet apple bread with hints of seasonal spices is a the perfect fall dessert. Each bite is packed with chunks of apple and hints of cinnamon and vanilla. Make this your new fall favorite indulgence.
    Course Bread, Breakfast, Dessert
    Cuisine American
    Keyword apple bread, apple quick bread
    Prep Time 15 minutes
    Cook Time 55 minutes
    Total Time 1 hour 10 minutes
    Servings 12 Slices
    Calories 480kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups flour
    • 1 cup granulated sugar
    • 1 cup light brown sugar packed
    • 2 teaspoons ground cinnamon
    • 3/4 teaspoon ground nutmeg
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 4 large eggs room temperature
    • 1 cup oil
    • 2 teaspoons vanilla extract
    • 2 cups apples chopped and peeled (about 2 medium)

    Apple Cider Glaze

    • 1/2 cup apple cider
    • 1 tablespoon salted butter
    • 6 tablespoons powdered sugar
    • 1/4 teaspoon vanilla extract

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9×5 loaf pan with parchment paper, also greasing the paper.
    • In a large bowl whisk the flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt together and set aside.
    • In a separate bowl whisk the eggs, oil, and vanilla. Add the wet ingredients to the dry ingredients and stir until combined. This will be a very thick batter.
    • Fold the apples into the batter and add to the prepared bread pan.
    • Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool the bread in the pans for 10 minutes before removing to a wire rack to finish cooling.

    Apple Cider Glaze

    • In a small saucepan, bring the cider to a boil over high heat. Reduce the heat and simmer until the liquid has reduced by half.
    • Remove from the heat and whisk in the butter, powdered sugar, and vanilla. Drizzle the warm glaze over the top of the cooled bread.

    Notes

    Originally posted August 19, 2020

    Updated on August 30, 2023

    Nutrition

    Serving: 1loaf | Calories: 480kcal | Carbohydrates: 67g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 131mg | Potassium: 134mg | Fiber: 2g | Sugar: 42g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
  • Tomato and Eggplant Stir Fry

    Tomato and Eggplant Stir Fry

    This is a personal favorite of mine. This recipe satisfies my craving for good, honest stir fry, along with my need for a good savory dish. The peanuts with garlic and ginger in oil set the base of this flavor and will make your mouth water every time you think of it after your first bite.

    The eggplant and tomato with scallions make this a rich and hearty dish, and it can be used as a main dish or as a side. I fixed this very recently as a side dish with Italian sausages, and the combination seemed perfect. I wouldn’t have thought to pair them together, but it was just what was available at the time. Now I think it will be a permanent addition to my menu.

    Tomato and Egg Plant Stir Fry

    Delicious stir fry recipe great for vegan or keto diets.

    • wok
    • 1 large eggplant or 3 chinese eggplants
    • 1/2 tbsp salt
    • 1/3 cup peanuts (shelled)
    • 3 tbsp avacado oil (sesame oil can be used)
    • 1 Chili (add more for your own preference)
    • 3 sprigs Thai basil
    • 1 lb roma tamotos ((3 to 4 medium))
    • 1 tbsp brown sugar or palm sugar
    • 2 tbsp soy sauce
    • 1 tbsp hoisin sauce
    • 2 scallions, green parts sliced

    1. Slice eggplant into 3/4"x3" sticks. In a mixing bowl, toss them with salt and allow to sit while you are preparing the rest of the ingredients. Slice the roma tomatoes into similar size cuts.

    2. Mix the sugar, soy sauce, hoisin and 2 tablespoons of water in a small bowl, set asite.

    3. In seperate small bowls: Place minced garlic, minced ginger, and chopped chili. In a second bowl place the shallots, sliced lengthwise and basil. A third bowl with the prepared tomatoes.

    4. After 20 minutes, rinse the eggplant and pat dry.

    5. In a large non-stick pan or wok, toast the peanuts for a few minutes. Then add oil, garlic, ginger and chili and stir fry for about 30 seconds or until the garlic begins to brown slightly.

    6. Add the Thai basil sprigs and shallots and stir fry for 30 more seconds. Turn the heat up to medium high and add the egg plant. Cook and stir occasionally for 10 -15 minutes. Once the eggpant is cooked, add tomatoes. Coor for another 5 minutes until the tomatoes are soft but not mushy.

    7. Add sauce mixture and stir-fry for another 1-2 minutes until the sace thickens. Garnish with scallions. Can be served with rice if desired.

    Any chili can be used.  I have used Thai chilis and another time a jalapeno, and both were delicious.  

    I find it best to prep all the ingredients before you start cooking into the small bowls as once you start cooking the wok, it moves quickly so having the steps prepped makes things a lot less stressful.

    Main Course, Side Dish
    Chinese
    eggplant, stir fry,, stir fry