TEST Recipe Site

Category: Side Dishes

  • Creamy Parmesan Garlic Brussels Sprouts

    Creamy Parmesan Garlic Brussels Sprouts

    Creamy parmesan garlic Brussels sprouts sauteed and smothered in a rich and cheesy parmesan garlic sauce. Elevate your Brussels sprouts with this easy and delicious side dish!

    Brussels sprouts have become a favorite side dish for us! If you love Brussels sprouts try these Brussels sprouts with bacon or my roasted Brussels sprouts. If you’re looking to add more vegetables to your weeknight meal, this sheet pan meal includes Brussels sprouts. My family can’t get enough of it!

    Top view of creamy brussels sprouts in a skillet with a wooden spoon.

    Creamy Parmesan Garlic Brussels Sprouts

    These are the creamiest and most flavorful Brussels sprouts you will ever eat! Heavy cream, parmesan cheese, garlic, and delicious seasonings create the tastiest sauce. It complements the tender-crisp Brussels sprouts perfectly!

    These creamy parmesan garlic Brussels sprouts are so simple to make. They are the best side dish for any dinner! I love finding unique and delicious side dishes to switch things up. I have some yummy side dish ideas for you! Make this sweet potato pilaf, this cassserole favorite butter rice.

    Ingredients For Creamy Brussels Sprouts

    Simple ingredients for a simple side dish! You won’t believe all the flavor these Brussels sprouts have to offer. The creamy sauce takes these Brussels sprouts to the next level. You’ll want to have these ingredients on hand so that you can make them as soon as possible!

    Brussels Sprouts

    • Brussel sprouts: Washed then cut in half.
    • Olive oil: Helps to sauté a little before adding the cream sauce ingredients.
    • Garlic: Minced garlic gives the garlic flavor to the Brussels sprouts.

    Creamy Sauce

    • Chicken Broth: Adds flavor and is the base of the sauce.
    • Heavy Cream: Rich and creamy sauce for flavoring.
    • Cornstarch: Used for creating a thicker sauce.
    • Parmesan Cheese: Grated and fresh is best!
    • Italian Seasoning: Add a hint of Italian flavoring.
    • Salt and Pepper: To taste!

    Creamy Parmesan Garlic Brussels Sprouts Recipe

    The creamy parmesan garlic sauce takes these Brussels sprouts to the next level! Once you saute your Brussels sprouts, simply make the creamy sauce and you’re all set! Easy and SO delicious!

    1. Sauté Brussels Sprouts: In a medium-sized skillet add the brussels sprouts, olive oil, and garlic. Sauté until almost tender about 5-7 minutes. Remove the Brussels sprouts then set them aside.
    2. Prepare the Creamy Sauce: Add the chicken broth, heavy cream, and cornstarch then whisk together until smooth. Add the parmesan cheese, Italian seasoning, salt, and pepper. Simmer until the sauce starts to thicken.
    3. Mix Together: Add the Brussels sprouts and toss to coat in the creamy sauce until warmed through.
    First photo of brussels sprouts and garlic added to the skillet. Second photo of the creamy sauce in a pan. Third photo of the cooked brussels sprouts add to the pan of sauce.

    Are Brussels Sprouts Good For You?

    Yes, Brussels sprouts are healthy and good for you! They are in the same class of vegetables as cabbage, cauliflower, and broccoli. Tasty and loaded with so many health benefits. Some of the vitamins and minerals include folate, manganese, vitamin C, and vitamin K. They also contain fiber which is great for digestion and gut health!

    Top view of creamy parmesan garlic Brussels sprouts in a skillet with a silver serving spoon.

    Tips and Variations

    This Brussels sprouts recipe is so easy to make! I walk you through all the steps. Feel free to make it how you like it! Here are a few tips to create the best creamy parmesan garlic Brussels sprouts.

    • Fresh Not Frozen: It is best to use fresh, not frozen Brussels sprouts. Because frozen Brussels sprouts are already tender and soft. You can purchase Brussels sprouts prepackaged in the produce section at the grocery store.
    • Size: Use medium-sized sprouts for this recipe. Choose Brussels sprouts that are all the same size. This will ensure they all cook evenly and also at the same rate.
    • Saute: Take time to sauté your Brussels sprouts before adding the cream sauce. Brown them until golden on the edges. You want them tender-crisp.
    • Garlic: Add the garlic towards the very end of sauteeing the Brussels sprouts. This is to prevent the garlic from burning.
    • Butter: Substitute butter for the olive oil if you prefer a more buttery taste.
    • Broth: Feel free to use vegetable broth instead of chicken broth.
    • Cheeses: Try different types of cheeses or add a variation of cheeses. We love Mozzarella, asiago, or provolone would be delicious!
    • Seasonings: If you don’t have Italian seasoning use a blend of herbs such as basil, oregano, and parsley.

    Storing Leftovers

    These creamy parmesan garlic Brussels sprouts are best served warm and right away. Leaving them to sit for too long will result in a mushy texture. Here are some tips for storing and reheating leftovers.

    • In the Refrigerator: Once cooled, place leftovers in an airtight container. These last about 5 to 7 days stored in the refrigerator.
    • To Reheat: Add the creamy parmesan garlic Brussels sprouts to a saucepan. Sauté over medium-high heat until warmed through. You can also microwave them in 30 to 45-second increments until they are warmed through. Warming them up in the oven at 350 degrees Fahrenheit also does the trick. Heat for 12 to 15 minutes.

    Close view of creamy parmesan garlic brussels sprouts with a serving spoon.

    More Delicious Side Dishes

    Looking to switch up your side dishes and try some new ones? These are some delicious side dishes that have never let me down! They’re perfect alongside any meal. Give these favorites a try because I know your family will love them!

    Print

    Creamy Parmesan Garlic Brussels Sprouts

    Creamy parmesan garlic Brussels sprouts sauteed and smothered in a rich and cheesy parmesan garlic sauce. Elevate your Brussels sprouts with this easy and delicious side dish!
    Course Appetizer, Side Dish
    Cuisine American
    Keyword brussel sprouts recipe garlic, brussel sprouts with parmesan cheese, creamy garlic parmesan brussel sprouts, creamy garlic parmesan brussels sprouts & bacon, creamy parmesan brussel sprouts, garlic brussel sprouts, garlic butter brussel sprouts, garlic parmesan brussel sprouts, garlic parmesan roasted brussel sprouts, parmesan roasted brussels sprouts, parmesan baked brussel sprouts, parmesan brussel sprouts, parmesan brussel sprouts baked, parmesan brussel sprouts recipe, parmesan crusted brussel sprouts, parmesan garlic brussel sprouts, parmesan roasted brussels sprouts, roasted brussel sprouts with garlic, roasted brussel sprouts with parmesan
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 6 people
    Calories 179kcal
    Author Alyssa Rivers

    Ingredients

    Brussels Sprouts

    Creamy Sauce

    Instructions

    • In a medium-sized skillet add the Brussels sprouts, olive oil, and garlic. Sauté until almost tender about 5-7 minutes. Remove the Brussels sprouts then set them aside.
    • Add the chicken broth, heavy cream, and cornstarch and whisk together until smooth. Add the Parmesan cheese, Italian seasoning, salt and pepper. Simmer until the sauce starts to thicken.
    • Add the Brussels sprouts and toss to coat in the creamy sauce until warmed through.

    Notes

    Originally Posted on October 26, 2019

    Updated on November 21, 2023

     

    Nutrition

    Calories: 179kcal | Carbohydrates: 12g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 164mg | Potassium: 472mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1219IU | Vitamin C: 97mg | Calcium: 161mg | Iron: 2mg
  • Maple Roasted Brussels Sprouts and Butternut Squash

    Maple Roasted Brussels Sprouts and Butternut Squash

    Simple to make and full of incredible flavor, maple roasted brussels sprouts and butternut squash is the perfect side dish. The veggies are crisp on the edges but soft and tender on the inside, tossed in a delicious maple glaze and surrounded by crunchy pecans and cranberries.

    Get your daily dose of veggies with these maple-roasted brussels sprouts and squash, then add a few of my other favorite recipes to the rotation: tender roasted root vegetables, parmesan garlic zucchini spears, and cauliflower steaks!

    Squash, brussels sprouts, and pecans served in a white baking dish.

    Roasted Brussels Sprouts and Butternut Squash in a Maple Glaze

    Brussels spouts. Do you love them or hate them? Or have you even tried them? Because the girl that was checking out my groceries had never tried them. She didn’t even know how to cook them. I do have to say I used to fall into this category. I thought brussels sprouts… gross. It all changed for me when my sister in law introduced our family to this recipe at Thanksgiving a few years ago. If Brussels sprouts are prepared the right way, they are AMAZING!

    I prefer my brussels sprouts to be drizzled with real maple syrup to give them a sweet flavor. But you can also drizzle them with balsamic vinegar which is great too! Roasting brussels spouts and butternut squash is my favorite way to prepare them! They get that crispy, slightly charred edge with a tender inside.The addition of crunchy pecans and cranberries truly makes this the perfect holiday side. You are going to love this recipe!

    Ingredient List

    Combine these ingredients to make a flavorful and well-balanced maple roasted vegetable dish. It’s the most delicious way to get your daily dose of veggies!

    • Brussels Sprouts: Provide a hearty base with a slightly nutty flavor.
    • Butternut Squash: Adds natural sweetness and a creamy texture to the dish.
    • Olive Oil: Coats the veggies for a crispy exterior during roasting.
    • Real Maple Syrup: Infuses a subtle sweetness to enhance flavors.
    • Salt and Pepper: Season to taste to balance your maple roasted vegetables!
    • Pecans: So the dish has some crunch and more nutty flavor.
    • Dried Cranberries: Offer a chewy, tart contrast for a burst of flavor.

    How to Make Maple Roasted Vegetables

    A few simple steps and 30 minutes of your time is all it takes to make these mouthwatering maple roasted vegetables. Even if you’re not a fan of Brussels sprouts or squash, you will be after giving this recipe a try. It’s just so good! The perfect combination of flavors and textures.

    1. Preheat Oven, Prepare Pan: Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray. 
    2. Coat: In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.
    3. Roast: Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Then remove from the oven.
    4. Combine: Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and then the remaining 3 tablespoons of maple syrup. Gently toss so it’s coated. Then serve immediately.
    4-photo collage of the vegetables being roasted and combined with the other ingredients.

    Tips and Tricks

    Make your maple roasted Brussels sprouts and butternut squash taste even more amazing with these quick tips!

    • Perfect Roasting: Ensure even roasting by spreading the veggies in a single layer on the baking sheet. Don’t crowd the pan, and make sure there’s enough room between each vegetable.
    • Customize Maple Flavor: Adjust maple syrup quantity based on your sweetness preference. Start with less and then add more to taste!
    • Add Seasonings: Experiment with herbs like rosemary or thyme for added flavor.
    • Nut Variations: Swap pecans for almonds or walnuts to personalize the crunch.

    Maple roasted brussels sprouts and butternut squash in a wooden spoon.

    Storing Leftovers

    This maple roasted veggie dish stores well in the fridge, lasting for up to 3 days in an airtight container. To reheat, simply preheat your oven to 350 degrees Fahrenheit, spread the leftovers on a baking sheet, and warm for 10-15 minutes. This helps maintain the tasty crispiness.

    Closeup of maple roasted vegetables in a white baking dish.

    Try These Other Brussels Sprout Recipes Next!

    Print

    Maple Roasted Brussel Spouts and Butternut Squash

    Simple to make and full of incredible flavor, maple roasted brussels sprouts and butternut squash is the perfect side dish. The veggies are crisp on the edges but soft and tender on the inside, tossed in a delicious maple glaze and surrounded by crunchy pecans and cranberries.
    Course Appetizer, Side Dish
    Cuisine American
    Keyword maple roasted brussels sprouts, maple roasted butternut squash, maple roasted vegetables
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 6
    Calories 310kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound brussels spouts ends trimmed, sliced in half
    • 1 pound butternut squash peeled, seeded, and cubed
    • 3 tablespoons olive oil
    • 4 tablespoons real maple syrup, divided
    • salt and pepper, to taste
    • 1 cup whole pecans
    • 1/2 cup dried cranberries

    Instructions

    • Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray.
    • In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.
    • Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Remove from the oven.
    • Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and the remaining 3 tablespoons of maple syrup. Gently toss to coat. Serve immediately.

    Notes

    Originally posted on October 27, 2016

    Updated on November 20, 2023

    Nutrition

    Calories: 310kcal | Carbohydrates: 35g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 658mg | Fiber: 7g | Sugar: 19g | Vitamin A: 8615IU | Vitamin C: 80mg | Calcium: 94mg | Iron: 2mg
  • 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

    Print

    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
  • Cranberry Cheesecake Fluff

    Cranberry Cheesecake Fluff

    Cranberry Cheesecake Fluff is a creamy and delicious fluff salad made with cranberries and walnuts. It is so easy to make and a MUST for the holidays!

    This is always a favorite side dish during the holidays! If you love fruit salads as much as I do try this Christmas Fruit Salad, The Best Winter Fruit Salad, Very Berry Cheesecake Salad or Creamy Poppyseed Fruit Salad.

    Top-down view of cranberry fluff salad served in a white bowl, topped with marshmallows, cranberries, and chopped walnuts.

    Cranberry Cheesecake Fluff

    Thanksgiving is just around the corner. Do you have your menu planned out yet? Put this Cranberry Cheesecake Fluff on the menu. It is a MUST! So easy and delicious. It has a creamy, tangy flavor that’s a perfect contrast to all of your savory Thanksgiving dishes.

    I decided to add a little twist to normal fluff. Adding some cream cheese to help thicken it up and give it the cheesecake flavor took this fluff to a whole different level. It seriously blew my mind! You will LOVE the flavors blended together to make one irresistible cranberry cheesecake fluff recipe!

    Ingredients for Cranberry Cheesecake Fluff

    The best part about this dessert salad is that it is so easy to make. You pulse some fresh cranberries, walnuts, and crushed pineapple together in a food processor. Then you blend cream cheese and heavy whipping cream together, fold in the pulsed cranberry, and voila! A delicious fruity side that everyone will love. Note: measurements are in the recipe card below.

    • Fresh Cranberries: Flavorful, tart and sweet. If you can’t find fresh cranberries, frozen will also work. Just make sure they’re thawed before you use them.
    • Sugar: Just regular white sugar so your fluff has a little extra sweetness.
    • Pineapple: Crushed and canned.
    • Walnuts: Chopped up for some delicious texture in each bite.
    • Marshmallows: Mini marshmallows are a must add to any dessert salad!
    • Cream Cheese: So the texture of the fluff turns out smooth and creamy.
    • Heavy Whipping Cream: The base of the fluff. I recommend chilling your cream beforehand, this will help it whip up more easily.

    Let’s Make Cranberry Fluff Salad!

    I fell in love with this fluff with the first bite. Creamy, cool and absolutely delicious. The flavors together blend so well! Easy to make and always a hit for the holidays.

    1. Blend Ingredients Together: In a food processor or blender, combine cranberries, 1 cup sugar, crushed pineapple, and walnuts. Pulse until coarsely chopped without becoming mushy.
    2. Let Chill: Cover and refrigerate for an hour to let the flavors blend.
    3. Beat the Creams Together: In a medium bowl add the cream cheese 1/2 cup sugar and beat until smooth. Add the heavy whipping cream and continue to beat with the cream cheese until stiff peaks form.
    4. Gently Add in Cranberries and Marshmallows: Fold the cranberries and marshmallows into the salad mixture.
    5. Refrigerate: Cover and refrigerate for at least 3-4 hours or overnight. Then serve and enjoy!
    Step by step process of making cranberry cheesecake fluff. The first two photos show the fruit and nut mixture being blended together, then the last 2 pictures show it being combined with the creamy base.

    Customize Your Fluff

    It’s easy to add a little more or a little less to this cranberry cheesecake fluff recipe. Tweak it so it’s just the way you like it!

    • Fruit: Substitute or add in canned mandarin oranges, frozen cranberries, cherries, blackberries, strawberries, grapes or diced apples.
    • Nuts: Pecans, cashews, or almond slices are great mixed in for some crunch.
    • Cranberry: Craisins, canned cranberries, frozen cranberries or cranberry sauce work as a substitute for the fresh cranberries.
    • Creamy Mix-ins: Try cool whip, sour cream or Greek yogurt for a different texture each time you make it.

    Closeup of a serving of fluff.

    Tips and Tricks

    My family always devours this cranberry cheesecake fluff before anything else is touched. The perfect dessert before dessert! Here are a few ways to make sure it turns out perfectly. (Not that it’s hard to mess up. This recipe is foolproof!)

    • To Blend: A food processor works best to mix and chop all the ingredients. A blender will do the same.
    • Make it Lighter: Looking for a lighter version? Skip the heavy cream and try Greek yogurt or vanilla yogurt instead.
    • Pineapple: Fresh or canned pineapple both work great.
    • Add a Topping: Before serving, add cranberries and pecans over top of the cranberry cheesecake fluff.
    • Personal Servings: It’s fun for the holidays to serve these in mini trifle jars or small bowls to make it extra special.

    Storing Leftovers

    Cranberry cheesecake fluff is best served chilled and right away. Once you blend and combine all the ingredients together, let it rest in the refrigerator until you are ready to serve. If you have any leftovers, it’s best to put them back in the fridge as soon as possible so your salad retains its delicious texture.

    • In the Refrigerator: Place in an airtight container or wrap with plastic wrap tightly. It will stay good in the fridge for 24 to 48 hours.
    • Can You Make Cranberry Cheesecake Fluff Ahead of Time? Yes! Place in the refrigerator for 1 to 2 days before serving. When ready to serve, simply add it to your Thanksgiving table.
    • Can I Freeze Cranberry Cheesecake Fluff? I wouldn’t recommend it. Unfortunately, this is not a great side dish to freeze. Ice crystals sometimes form in the whipped cream and tend to break it down.

    Mixing the topping and fluff together with a golden metal spoon.

    More Great Holiday Side Dishes

    Print

    Cranberry Cheesecake Fluff

    Cranberry Cheesecake Fluff is a creamy and delicious cheesecake fluff salad with cranberries and walnuts. It is so easy to make and a MUST for the holidays!
    Course Dessert, Side Dish
    Cuisine American
    Keyword cranberry cheesecake fluff, cranberry fluff, cranberry fluff recipe
    Prep Time 10 minutes
    Chill Time 4 hours
    Total Time 4 hours 10 minutes
    Servings 8 Servings
    Calories 572kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • In a food processor or blender, combine cranberries, 1 cup sugar, crushed pineapple, and walnuts. Pulse until coarsely chopped without becoming mushy. Cover and refrigerate for an hour to let the flavors blend.
    • In a medium bowl add the cream cheese 1/2 cup sugar and beat until smooth. Add the heavy whipping cream and continue to beat with the cream cheese until stiff peaks form. Fold the cranberries and marshmallows into the salad. Cover and refrigerate for at least 3-4 hours or overnight.

    Video

    Notes

    Updated on November 17, 2023

    Originally Posted on November 15, 2015

    Nutrition

    Calories: 572kcal | Carbohydrates: 61g | Protein: 5g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 113mg | Sodium: 125mg | Potassium: 187mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1295IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 1mg
  • 1-Hour Rolls

    1-Hour Rolls

    These 1-hour dinner rolls are the perfect solution for making fresh bread in a pinch! This easy and delicious roll recipe will become your new favorite, just in time for the holidays!

    Homemade dinner rolls are a necessity for the holidays! For a roll on the sweeter side try my amazing Hawaiian sweet rolls. These copycat Texas Roadhouse rolls are always a hit! Or for that perfect in-between buttery goodness, go for my perfect dinner rolls.

    Rolls stacked on top of each other.

    Easy 1-Hour Dinner Rolls

    This time of year has so much going on. Preparing Thanksgiving is a feat in itself. Making tasty rolls to go with your dinner shouldn’t have to be! These 1-hour dinner rolls are the solution for that tasty homemade flavor without all the prep time! Honestly, this recipe has been pretty life-changing. I LOVE the flavor and texture of homemade rolls but it can get pretty time-consuming. Good news! With just a little rapid-rise yeast and simple ingredients, you can recreate the soft, buttery texture of fresh rolls with just 40 minutes of prep time!

    This is a great place to start for easing into the world of baking bread. Getting the perfect dough and working with yeast can sometimes be a bit tricky! This 1-hour dinner roll recipe takes the guesswork and long proofing times away with the use of rapid-rise yeast and just a few simple instructions. You’re going to love how they turn out! 1-hour dinner rolls are soft and buttery with the perfect chew. Perfect for any dinner, dipping in some tomato soup, or even for enjoying with a little honey butter or jam.

    Ingredients For 1-Hour Dinner Rolls

    No grocery trip is required here! 1-hour dinner rolls are amazing because they use super simple ingredients. With just a few staples like butter, milk, and all-purpose flour, you’ll create something tastier than anything you can get from the store! All individual measurements are in the printable recipe card below.

    • All-Purpose Flour: All-purpose flour works great for achieving that light, fluffy bread texture.
    • Granulated Sugar: Needed for activating your yeast!
    • Rapid Rise Yeast: Be doubly sure you’ve got rapid rise yeast and not active dry yeast. This will change the conditions necessary to make your dough.
    • Salt: Salt is added to enhance the rolls’ overall flavor.
    • Milk: Milk is a vital part of your dough and makes your rolls more tender. You can use any kind of milk here! Even dairy-free options like oat milk, almond milk, or cashew milk.
    • Unsalted Butter: Added to dough for a rich flavor and soft texture. Additionally, butter is needed to melt and brush on top! This gives your rolls that bakery-worthy shine.
    First process shot of preparing the roll dough. Second process shot of the dough rising in the bowl. Third process shot of the rolls in a pan. Fourth process photo of the rolls raised in a pan and ready to bake.

    How to Make 1-Hour Dinner Rolls

    The steps to make these 1-hour rolls are really straightforward. You’ll have hot, buttery rolls fresh from the oven in no time! It’s the perfect recipe whether it’s your first time making them or you’re a seasoned cook! Honestly, all they need from you is a little love. The simple ingredients will do the rest!

    Preparing Dough

    1. Preheat Oven/ Prepare the Pan: Let’s make some tasty rolls! First, set your oven to warm. Or as low as you can set it if you don’t have a warm option, about 170 degrees Fahrenheit. Lightly spray a 9×13 pan with non-stick cooking spray then set aside.
    2. Prepare Yeast Mixture: In the bowl of your stand mixer, whisk together the flour, sugar, yeast, and salt.
    3. Combine with Milk and Butter: In another bowl, combine the warm milk and 4 tablespoons of melted butter. Using the dough hook on low, slowly add the liquid to the dry ingredients. Knead the dough for about 4 minutes or so, until it is smooth and elastic. If the dough is still very sticky, add more flour 1-2 tablespoons at a time.
    4. Rest: Once you have achieved a smooth dough, cover the bowl then let rest for about 5-10 minutes.
    5. Divide: Once the dough has rested, turn it out onto a lightly floured surface and divide the dough as evenly as you can into 15 pieces. I like to use a kitchen scale so I can get them equal in size. Weigh the whole ball of dough in grams then divide it by 15. That’s the weight each roll should be. Shape each piece into a ball and pinch the dough together on the bottom.

    Baking

    1. Let Rise in the Oven: Next, place the dough balls into the baking pan and use your fingers to rub a little bit of water over the tops of the balls so they don’t dry out while baking. Then, transfer to the warm oven and let rise for 20 minutes, or up to 30 minutes if they have not doubled in size after 20. I find it helpful to use a spray bottle to spray the bottom of the oven to create steam to help the rolls rise faster.
    2. Bake: Remove the risen rolls from the oven and bump the heat up to 375 degrees Fahrenheit. As soon as the oven has preheated, bake the rolls for 16-18 minutes, until the tops are golden brown. Brush with melted butter as soon as they come out of the oven.
    Brushing melted butter on top.

    Tips For the Best 1-Hour Dinner Rolls

    Here are some tips and tricks for making buttery soft rolls! 1-hour dinner rolls are so incredibly delicious and they’re sure to be a hit at Thanksgiving. This recipe is definitely a keeper!

    • Watch Temperatures: You’ve got to make sure the temperature of your milk isn’t too high when adding it to your yeast mixture. The sweet spot is about 100 degrees Fahrenheit. If you add liquids that are too hot, they will kill your yeast and you’ll have to start the whole process over.
    • Lemon Juice: Yeast grows best in a slightly acidic environment. Adding a few drops of lemon juice can help it rise!
    • Adding Flavors: These rolls are a blank canvas you can add your favorite flavors! I love adding fresh herbs and some of my Italian seasoning to the dough for an aromatic finish. You could also add a teaspoon of garlic powder or grated cheddar for a cheesy variety. For a sweeter variety of this recipe, add honey or pineapple juice!
    • Other Uses: Besides being an amazing dinner side, these yummy rolls make a great foundation for sliders and sandwiches!

    Picking up a roll out of a batch.

    Storing Leftover Rolls

    Just like so many other holiday recipes, 1-hour dinner rolls make great leftovers! Eat them with butter and jam, or use them for sliders! It’s the perfect weeknight snack!

    • At Room Temperature: These rolls will keep for up to 5 days. I like to store them in a large bowl covered with plastic wrap because it keeps them from drying out quickly.
    • Making Ahead: Are you worried about Thanksgiving prep being too hectic? You can make these rolls in advance! After you have shaped your rolls, then place them on your baking sheet. Wrap them tightly then store them in the refrigerator. You can keep them there for up to 2 days. Allow them to come to room temperature before baking.

    Rolls stacked in a white bowl.

    More Homemade Roll Recipes

    Once you start making your rolls from scratch, you won’t go back! I’ve rounded up some of my all-time favorite roll recipes for you to try! There’s a recipe for every occasion and craving. You’re going to love how soft, warm, and flavorful they are!

    Print

    1 Hour Dinner Rolls

    1-hour rolls are the perfect solution for making fresh bread in a pinch! This easy and delicious roll recipe will become your new favorite, just in time for the holidays!
    Course Side Dish
    Cuisine American
    Keyword dinner rolls, easy dinner rolls
    Prep Time 45 minutes
    Cook Time 18 minutes
    Total Time 1 hour 3 minutes
    Servings 15 Rolls
    Calories 168kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Set the oven to warm or alternately as low as you can set it if you don’t have a warm option, about 170 degrees Farhenheit. Lightly spray a 9×13 pan with pan spray and set it aside.
    • In the bowl of your mixer whisk together the flour, sugar, yeast, and salt.
    • In another bowl combine the warm milk and 4 tablespoons of melted butter. Using the dough hook on low, slowly add the liquid to the dry ingredients. Knead the dough for about 4 minutes or so, until it is smooth and elastic. If the dough is still very sticky, add more flour 1-2 tablespoons at a time.
    • Once you have achieved a smooth dough, cover the bowl and let rest for about 5-10 minutes.
    • Once the dough has rested, turn it out onto a lightly floured surface and divide the dough as evenly as you can into 15 pieces. I like to use a kitchen scale so I can get them equal in size. Weigh the whole ball of dough in grams and then divide it by 15. That’s the weight each roll should be. Shape each piece into a ball and pinch the dough together on the bottom.
    • Place the dough balls into the baking pan and use your fingers to rub a little bit of water over the tops of the balls so they don’t dry out while baking. Transfer to the warm oven and let rise for 20 minutes, or up to 30 minutes if they have not doubled in size after 20. I find it can be helpful to use a spray bottle to spray the bottom of the oven to create steam to help the rolls rise faster.
    • Remove the risen rolls from the oven and bump the heat up to 375 degrees Fahrenheit. As soon as the oven has preheated, bake the rolls for 16-18 minutes, until the tops are golden brown. Brush with melted butter as soon as they come out of the oven.

    Notes

    Updated on November 17, 2023

    Originally Posted on November 11, 2021

    Nutrition

    Calories: 168kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 243mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 173IU | Calcium: 29mg | Iron: 1mg
  • 5 Ingredient Corn Casserole

    5 Ingredient Corn Casserole

    5 Ingredient Corn Casserole is in the oven for less than five minutes. It’s the perfect side dish for the holidays with almost no effort at all!

    This super easy side dish goes perfectly with almost any dish. Try it with the Best Ever Chili, this easy Perfect Air Fryer Steak or for your holiday dinner with this Oven Baked Herb Turkey.

    A scoop of corn casserole being taken out of the dish with a wooden spoon.

    5 Ingredient Corn Casserole Recipe

    This super easy, no-fail, comfort food side dish goes with any meal, from your weekday dish to a special holiday. This will become a tradition for sure. Corn works as a side dish so well because it goes with everything, and this recipe is no exception. The creamed corn brings in a sweet taste, while the cornbread mix brings the most perfect texture.

    This side dish is so easy you’ll find yourself memorizing the recipe and sharing it with everyone who tries it! Serve it with your Thanksgiving or Christmas feast. Or do as I do and use it all year long! When a recipe takes less than 5 ingredients and less than 5 minutes to prepare, you can bet I will use it as much as possible!

    Ingredients in Baked Corn Casserole

    Since this casserole has only 5 ingredients, this list is short and sweet! But don’t let that fool you. It is packed with delicious flavor! Check out the recipe card at the bottom of the post for all of the exact measurements.

    • Corn Muffin Mix: This is the most important ingredient in your casserole. Don’t leave it out!
    • Whole Kernel Corn: Make sure to drain your can of whole kernel corn.
    • Creamed Corn: You don’t want to drain this corn.
    • Sour Cream: This adds a creaminess to the texture and binds everything together.
    • Butter: I use unsalted butter in this recipe.

    What if my Casserole is Dry?

    If you find it has trouble binding together or it’s too crumbly for you, add in 2 large eggs to help it all stay together.

    How to Make 5 Ingredient Corn Casserole

    With a creamy texture on the inside and the perfect golden crust on the outside, this is the best quick casserole for any occasion!

    1. Prep: Preheat the oven to 350 degrees Fahrenheit. Spray an 8×8-inch baking pan with non-stick cooking spray.
    2. Combine: In a large bowl, add the corn muffin mix, corn, creamed corn, sour cream, and melted butter. Stir together until combined. Pour into the prepared pan. 
    3. Bake and Serve: Bake uncovered for 45-55 minutes or until lightly browned. Serve warm and enjoy!

    Can I Double this Corn Casserole?

    Yes! You can double this recipe if you are serving dinner to a large crowd. Double the ingredients and place them in a 9×13 pan. Cook at 350 degrees Fahrenheit for 55-65 minutes. Add additional time if needed until the top is golden brown.

    5 ingredient Corn Casserole ingredients in a bowl.

    Variations for Corn Casserole

    Here are a few ways to change up this 5 ingredient corn casserole!

    • Add some Heat: For a bit of spice, add a 4-ounce jar of chopped chilis and 2 teaspoons of cumin.
    • Make it a Jalapeno Popper Corn Casserole: Add cheddar cheese, sliced jalapeños, and small dots of cream cheese for a jalapeño popper version.
    • Bacon and BBQ: Combine chopped bacon and cheddar cheese and serve with a small topping of BBQ sauce for a BBQ version.
    • Make it Tex-Mex: Turn this into a Tex-Mex dinner by topping with taco meat, cheddar cheese, tomatoes, lettuce, and sour cream for a taco casserole version.
    • Make it Street Corn: Top with cotija cheese, cayenne pepper, and additional sour cream for a Mexican street corn version.
    • Add some Cheese: Stir in 1 cup of any of your favorite shredded cheese.

    Corn casserole being poured from a glass bowl into a baking dish.

    Storing Leftovers

    You can easily store leftovers of this casserole (if you are lucky enough to have some)! Here is how you can make them last a few days:

    • In the Refrigerator: This will last for one week in an airtight container in the fridge. You can reheat it in the microwave.
    • Can I Freeze Leftovers? I don’t recommend freezing this five ingredient corn casserole.
    • Make it Ahead of Time: This is so easy to make, I recommend putting it together just before cooking, but you can prepare it ahead of time. Combine all of the ingredients together in the casserole dish and store it in the fridge. Let the dish come to room temperature before baking it. If you need to though prepare the night before and before cooking bring the dish to room temperature.

    The top view of corn casserole.

    More Delicious Corn Recipes

    Print

    5 Ingredient Corn Casserole

    5 Ingredient Corn Casserole in the oven in less than five minutes, it’s the perfect side dish for the holidays with almost no effort at all!
    Course Side Dish
    Cuisine American
    Keyword corn casserole, corn casserole recipe, jiffy corn casserole
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Servings 8 People
    Calories 133kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Spray an 8×8-inch baking pan with non-stick cooking spray.
    • In a large bowl add the corn muffin mix, corn, creamed corn, sour cream, and melted butter. Stir together until combined.
    • Pour into the prepared pan.
    • Bake uncovered for 45-55 minutes or until lightly browned.
    • Serve warm and enjoy!

    Video

    Notes

    Updated on November 13, 2023

    Originally Posted on September 13, 2017

    Nutrition

    Calories: 133kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 261mg | Potassium: 173mg | Fiber: 1g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 3.6mg | Calcium: 33mg | Iron: 0.4mg

     

  • Dad’s Famous Mashed Potatoes

    Dad’s Famous Mashed Potatoes

    My dad’s famous mashed potatoes are always the star of the dinner table! Perfectly creamy, buttery, and they have such amazing flavor. People are always begging him to make the recipe!

    These mashed potatoes are the best way to complete any holiday meal. They go perfectly with my garlic herb prime rib, honey glazed ham, or spatchcock turkey!

    Mashed potatoes in a Staub sauce pan with a slice of butter melted on top of the mashed potatoes with chives garnished on top.

    The Best Recipe for Buttery & Delicious Mashed Potatoes

    I have a little story to tell you. Growing up, I didn’t like mashed potatoes. (Crazy, I know!) But there was one special recipe that would get me to eat mashed potatoes and LOVE them. That is my dad’s mashed potato recipe. Maybe I have just been spoiled growing up and only had the best that it seems no other recipe can compare. Whatever it is, we can always count on my dad’s mashed potatoes being the star of the dinner table.

    What has taken me so long to get these on the blog? I really have no idea. Maybe there has been a bit of intimidation of making my dad’s famous mashed potatoes. I never have had to! But it just so happened that he came over and was able to make this recipe for you AND teach me all of his tips and tricks for making his famous mashed potatoes. They’re so buttery and amazing, trust me, once you try them it will be the only recipe you want to use.

    A Reader’s Review

    These are the best mashed potatoes I have ever tried! Thank you for the delicious and easy recipe!

    Charlene Soukup

    Ingredients You’ll Need

    The good news is, this recipe for mashed potatoes uses super simple ingredients. The key here is the ratios that are used! Check out the recipe card at the end of the post for exact measurements.

    • Potatoes (Russet or Gold): These are the heart the dish. Both are great for achieving the perfect buttery texture.
    • 1% Milk: Pour in a bit of milk for creaminess. It adds richness without making things too heavy.
    • Unsalted Butter: Butter, (and a lot of it) is what makes these potatoes so irresistible. I used unsalted butter since we add seasonings separately.
    • Lawry’s Seasoning Salt: Add this to taste to give your potatoes delicious savory flavor.
    • Pepper: A simple seasoning that helps to tie all the flavors together! Add to taste so your potatoes turn out just how you like them.
    • Freshly Chopped Chives (for garnish): These bring a burst of freshness and a hint of onion flavor, making your mashed potatoes look and taste gourmet. You could also use fresh herbs! Rosemary and parsley are both great options.

    How to Make the Best Mashed Potatoes

    Potatoes so good, they’ll be the star of Thanksgiving, Christmas, Easter, you name it! Here’s how to get them tasting great every time you make them:

    • Prepare Your Potatoes: To start, peel and cut your potatoes into about 1/2 -1 inch cubes. Place them into a large pot and wash the starch off until the water runs clear. Fill the pot with cold water to fully submerse the potatoes. Add a dash of salt.
    A sauce pan full of water with potatoes chopped into 1 inch pieces.
    • Boil: Boil the potatoes for about 15 minutes or until they are fork tender. Then drain the potatoes and add milk, butter, and salt.
    A sauce pan full of soft moist potatoes that are tender from being boiled together with seasoning. Being blended together with a hand mixer
    • Mash, Adjust Flavor: Using an electric hand mixer, beat the potatoes on high until they start to form peaks. If the potatoes still seem thick and need to be creamier, add additional milk. Also add additional salt to taste. (You can also mash them with a potato masher.)
    Mashed potatoes being blended together with a hand mixer in a sauce pan.

    Tips for Success

    • Don’t Skimp on the Butter! Butter will be your best friend in this recipe. The secret to perfectly creamy and delicious mashed potatoes is the butter. Not the most diet-friendly recipe out there, but it tastes seriously amazing!
    • Don’t Add Too Much Liquid: This will make your potatoes runny. It’s better to start with a fourth a cup of milk and add more as needed, then to end up with runny mashed potatoes.
    • Salt to Taste: I wrote to add 2 teaspoons of salt in the instructions. BUT we probably add closer to a tablespoon. Everyone has different preferences so add more if needed.

    Closeup of potatoes topped with butter.

    What Can I Add to My Mashed Potatoes?

    Here are a few of my favorite mix-ins! Add one or all for a version of these potatoes that is extra flavorful with amazing texture. Note: these are all optional, so feel free to add what you like and omit what you don’t! The recipe is developed to be served as-is.

    • Garlic (add 3-4 cloves of minced garlic, fresh is best!)
    • Cream Cheese (this will make them even creamier and add a bit of tang.)
    • Sour Cream (another way to add creaminess and tangy flavor!)
    • Chopped Green Onions for that classic ‘loaded’ flavor.
    • Bacon, because everything is better with bacon!
    • Parmesan Cheese for nutty, savory flavor.
    Dad's Famous Mashed Potatoes in a Staub sauce pan with a slice a butter over top.

    Storing Leftovers

    Let’s be real, leftovers are one of the best things about Thanksgiving. So, if you have some of these amazing potatoes left over, here’s how to keep them tasting fresh and delicious for a few more days!

    • In the Refrigerator: Transfer any leftover mashed potatoes to an airtight container and then pop them in the fridge. They’ll stay good for 3-4 days. When you’re ready to enjoy them again, warm in the microwave in 30-second intervals or over the stove on medium-low heat.

    Keep Them Soft! If your potatoes get a bit dry, a splash of milk can work wonders to revive the smooth, velvety texture.

    A serving in a gray bowl.

    More Mashed Potato Recipes to Try

    With Thanksgiving just around the corner, here are a few more great recipes to add to the dinner lineup:

    Print

    Dad’s Famous Mashed Potatoes

    My dad's famous mashed potatoes are always the star of the dinner table! Perfectly creamy, buttery, and they have such amazing flavor. People are always begging him to make the recipe!
    Course Side Dish
    Cuisine American
    Keyword mashed potato recipe, mashed potato recipes, Mashed Potatoes
    Prep Time 10 minutes
    Cook Time 15 minutes
    5 minutes
    Total Time 30 minutes
    Servings 8
    Calories 1592kcal
    Author Alyssa Rivers

    Ingredients

    • 6-8 russet or gold potatoes
    • 1/4 cup 1% milk
    • 1/2 cup unsalted butter
    • 2 teaspoons Lawry's seasoning salt
    • pepper to taste
    • Optional garnish: freshly chopped chives

    Instructions

    • To start, peel and cut your potatoes into about 1/2 -1 inch cubes. Place them into a large pot and wash the starch off until the water runs clear. Fill the pot with cold water to fully submerse the potatoes. Add a dash of salt.
    • Boil the potatoes for about 15 minutes or until they are fork tender. Drain the potatoes and add milk, butter, and salt.
    • Using an electric hand mixer, beat the potatoes on high until they start to form peaks. If the potatoes still seem thick and need to be creamer, add additional milk. Also add additional salt to taste. (You can also mash them with a potato masher.)

    Notes

    Originally posted November 11, 2018

    Updated on November 12, 2023

    Nutrition

    Calories: 1592kcal | Carbohydrates: 162g | Protein: 36g | Fat: 95g | Saturated Fat: 60g | Cholesterol: 250mg | Sodium: 5615mg | Potassium: 5359mg | Fiber: 32g | Sugar: 3g | Vitamin A: 2935IU | Vitamin C: 145.7mg | Calcium: 480mg | Iron: 41.4mg
  • 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!

    Print

    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
  • Garlic Parmesan Green Beans with Bacon

    Garlic Parmesan Green Beans with Bacon

    These garlic parmesan green beans are perfectly crispy, cooked in a skillet alongside some delicious bacon and make the best side dish that you can pair with any meal!

    This side dish goes perfectly with my Garlic Herb Prime Rib , Spinach Bacon Stuffed Pork,  or even this Honey Glazed Ham!

    Garlic Parmesan green beans with bacon and a black skillet with the wooden spoon stirring.

    Crispy Green Beans Recipe

    Green beans make such a great side to any meal. But when you add garlic, parmesan, and bacon, I could eat this by myself. These green beans were crisp and tender, and the flavor was incredible.

    Bacon makes life better in general, so it was a total win in this green bean dish. My family devoured these green beans, and they ended up being the star of the dinner table. Use them as a side, along with some rolls and mashed potatoes and your holiday meal will be a hit!

    Ingredients in Parmesan Green Beans

    The not-so-secret ingredient in these green beans is the bacon. It takes them to the next level, and even the people in your life who aren’t a fan of green beans will love this recipe! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

    • Green Beans: The main ingredient of the dish! Wash the beans and cut off all of your ends before cooking them.
    • Bacon: There is 1/2 pound of bacon in this recipe so you will get that delicious flavor in every bite.
    • Butter: I used unsalted butter with these beans.
    • Garlic Cloves: If you don’t have fresh garlic on hand, you can use minced garlic. 1/2 teaspoon equals about one clove.
    • Parmesan Cheese: Use freshly grated parmesan in this recipe.
    • Salt and Pepper: These enhance all of the flavors in this casserole!

    How to Make Garlic Parmesan Green Beans

    This recipes is so easy and will take you less than 20 minutes to make! No baking necessary!

    1. Start by trimming the ends of your green beans and slice them into 2-inch pieces. 
    2. Bring a large pot of water to a boil and add the green beans. Cook until tender, 5-8 minutes, and drain and put the green beans in an ice bath.
    3. In a medium-sized skillet, cook the bacon until crisp. Remove with a slotted spoon and drain the fat. 
    4. Add the butter to the skillet and garlic and saute until tender.
    5. Add bacon, green beans, and parmesan cheese to the skillet and cook until heated through. Salt and pepper to taste.
    Chopped up bacon being cooked in the black skillet using a white wooden spoon to stir.

    Different Ways to Cook Fresh Green Beans

    There are many ways to prepare fresh green beans. Some people like to cut the ends off of green beans, and others are just fine without doing so. It’s a matter of personal preference.

    • Boil: I cut off the ends of my green beans and slice into 2-inch pieces. I then put the Green Beans into a large pot and boil until they are tender (which is typically between 5-8 minutes).
    • Saute: Start by trimming the green beans to your preference. With the green beans, add a Splash of Oil to a skillet on medium heat with desired spices and stir for about 5 minutes or until tender.
    • Steam: With a Steaming basket place it into a large saucepan with water filled level with the bottom of the steamer basket. Bring to a Boil. Add your trimmed green beans to the steamer basket with the lid on, and steam for about 5 minutes or until tender.

    An up close photo of the garlic Parmesan green beans with the chopped up cooked bacon and garnished with Parmesan sprinkles.

    Do I Have to Cook the Bacon First?

    You want to make sure that you start the process of cooking the bacon. Cook the bacon until it is about halfway cooked through, and then add the green beans. The grease doesn’t have to be drained. It will help cook the green beans. I like my bacon more on the crispy side, so I cook the bacon pretty crispy and remove it while I am cooking the green beans. I add the bacon back in when the dish is finished.

    How to Store Leftover Parmesan Green Beans

    Once your green beans have cooled then you can store them in an airtight container in your fridge. They will last about 3-4 days. When you are ready to eat them you can either reheat them on the stove or in the microwave.

    More Holiday Side Dishes

    Print

    Garlic Parmesan Green Beans with Bacon

    Garlic Parmesan Green Beans with Bacon is such a delicious and classic side dish.  Tender green beans cooked in garlic and parmesan with added bacon will be a winner at the dinner table!
    Course Side Dish
    Cuisine American
    Keyword green bean casserole, green bean casserole with bacon, green beans
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 12 people
    Calories 117kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Start by trimming the ends of your green beans and slice them into 2-inch pieces.
    • Bring a large pot of water to a boil and add the green beans. Cook until tender, 5-8 minutes, and drain and put the green beans in an ice bath.
    • In a medium-sized skillet, cook the bacon until crisp. Remove with a slotted spoon and drain the fat.
    • Add the butter to the skillet and garlic and saute until tender.
    • Add bacon, green beans, and parmesan cheese to the skillet and cook until heated through. Salt and pepper to taste.

    Video

    Notes

    Originally Posted on November 17, 2018

    Updated on November 3, 2023 

     

    Nutrition

    Calories: 117kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 158mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 568IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg
  • Cranberry Pecan Sweet Potato Wild Rice Pilaf

    Cranberry Pecan Sweet Potato Wild Rice Pilaf

    Cranberry pecan sweet potato wild rice pilaf is a perfect fall side dish infused with incredible flavors and textures. Crunchy pecans, cranberries, sweet potato, wild rice, and herbs come together in this tasty dish!

    Rice is the perfect side dish and can take on any flavors you add to it. I love how versatile of an ingredient it is! Next time you’re looking to use rice from your pantry, make this easy fried rice or this delicious Mexican rice to go with your tacos. And if you need something sweet for dessert make rice pudding!

    Top view of cranberry pecan sweet potato wild rice pilaf in a gray bowl with a in the bowl spoon.

    Cranberry Pecan Sweet Potato Wild Rice Pilaf

    This cranberry pecan sweet potato wild rice pilaf will be your new favorite Thanksgiving side dish. It’s bursting with flavors but isn’t too heavy. You’re going to love all the textures in this recipe. The crunchy pecans, chewy dried cranberries, and tender wild rice and sweet potatoes. Combined with herbs and seasonings, this recipe has the best savory fall flavors all in one bowl.

    Thanksgiving is my favorite holiday! I just love this time of year because there is so much to be grateful for. Growing up we’d always have Thanksgiving dinner at my grandma’s house. My grandma was an excellent cook and nobody could make a turkey better than she could. It was always perfectly juicy and melted in your mouth. But my favorite memory from Thanksgiving dinners was my Grandma’s pumpkin pie and her homemade crust. To this day we still make her famous pumpkin pie.

    Ingredients Needed

    I included sweet potato, cranberries, and crunchy pecans. Use high-quality dried herbs to bring out the amazing flavor in this dish. Parsley, oregano, and thyme all come together to season the dish. This rice pilaf is a fun and unique dish that can be the star of the table.

    • Chicken Broth: Adds flavor while cooking the wild rice.
    • Wild Rice Blend: Use a blend or just wild rice, it’s up to you!
    • Dried Parsley, Oregano, and Thyme: The best herbs to season this fall side dish.
    • Olive Oil: For cooking the sweet potato and onion.
    • Sweet Potato: Cook sweet potato is tender and perfect in this dish.
    • Onion: Adds great flavor to the pilaf.
    • Dried Cranberries: Dried cranberries are also known as craisins.
    • Pecans: Toasting the pecans brings out the delicious nutty flavors.
    • Fresh Parsley: Garnish with fresh parsley right before serving. It’s also pretty!

    Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe

    We love having a rice dish at our dinner table, and this includes all of the delicious fall flavors. My favorite thing about this recipe is that it can be made in advance. Having one less thing to make on Thanksgiving day is a game-changer!

    1. Prepare the Wild Rice: In a medium-sized saucepan bring the broth to a boil and add wild rice, parsley, oregano, and thyme. Reduce the heat to a simmer and cover with a lid. Cook for 30 minutes or until tender. Alternatively, you may follow the liquid/rice ratios and cooking directions according to your particular brand of wild rice blend for 1 cup of rice.
    2. Cook the Sweet Potato and Onion: In a large skillet over medium-high heat, add the olive oil. Add the sweet potato and saute until tender, about 15 minutes or so. Once the potatoes are nearly cooked through, add the onion to the pan and cook until translucent.
    3. Add Dried Cranberries and Pecans: Add the dried cranberries and chopped pecans and cook for 1-2 minutes.
    4. Combine the Sweet Potato Mixture with the Wild Rice Mixture: Add the sweet potato mixture to the rice mixture and fluff with a fork.
    5. Garnish and Serve Warm: Season with salt and pepper if needed. Garnish with fresh parsley and serve warm!
    First process photo of wild rice being added to a saucepan of broth. Second process photo of the herbs being added to the wild rice. Third process photo of the diced sweet potato and onions cooking in a skillet. Fourth process photo of the chopped pecans, craisins, and sweet potato in a bowl.

    Make Ahead Tips

    This cranberry pecan sweet potato wild rice pilaf is the perfect recipe to make ahead of time. Perfect for Thanksgiving day prep because you can make it a couple of days before you serve it. I’m all about cutting corners to make the big day run smoother. Here are my tips for making this side dish in advance.

    • Use Premade Wild Rice: Cook the wild rice in advance or use premade wild rice. I love the microwavable packets because it’s fast and easy. Just warm it up and the rice is ready to go!
    • Cook the Sweet Potatoes and Onions in Advance: Cook or roast the sweet potatoes and onions ahead of time. This way it’s done and ready when it’s time to assemble the cranberry sweet potato wild rice pilaf. Store them in an airtight container in the refrigerator then reheat them in the microwave.
    • Chop and Measure Ingredients: Chop the pecans and measure out the pecans. I like to have them measured and ready to add to the recipe. It just makes it go fast when you’re ready to assemble the pilaf.

    Close top view of cranberry pecan sweet potato wild rice pilaf in a gray bowl with a spoon. The spoon is lifting up the pilaf.

    Storing and Reheating Leftovers

    It’s so easy to store this pilaf recipe for later. Just pop it in an airtight container, stick it in the fridge, then it’s ready for whenever you’re craving some fluffy, savory goodness! This recipe is also great for meal prep.

    • In the Refrigerator: Store in an airtight container for up to 1 week.
    • Reheating: Reheating leftovers is a breeze! Simply place it in a microwave-safe dish then microwave on high for 1-2 minutes or until warmed through.

    Side view of cranberry pecan sweet potato wild rice pilaf in a gray bowl with a spoon. The spoon is lifting up a bite of pilaf.

    More Thanksgiving Side Dishes

    Looking to switch up your Thanksgiving recipes and try some new ones? These are some of my all-time favorite Thanksgiving recipes because they never let me down! I know they’ll be a hit with your friends and family just like they have with mine. Give these favorites a try because they are the best!

    Print

    Cranberry Pecan Sweet Potato Wild Rice Pilaf

    Cranberry pecan sweet potato wild rice pilaf is a perfect fall side dish infused with incredible flavors and textures. Crunchy pecans, cranberries, sweet potato, wild rice, and herbs come together in this tasty dish!
    Course Appetizer, Salad, Side Dish
    Cuisine American
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Servings 4
    Calories 322kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • In a medium-sized saucepan bring the broth to a boil and add wild rice, parsley, oregano, and thyme. Reduce the heat to a simmer and cover with a lid. Cook for 30 minutes or until tender. Alternatively, you may follow the liquid/rice ratios and cooking directions according to your particular brand of wild rice blend for 1 cup of rice.
    • In a large skillet over medium-high heat, add the olive oil. Add the sweet potato and saute until tender, about 15 minutes or so. Once the potatoes are nearly cooked through, add the onion to the pan and cook until translucent.
    • Add the dried cranberries and chopped pecans to the sweet potato mixture then cook for 1-2 minutes.
    • Add the sweet potato mixture to the rice mixture and fluff with a fork.
    • Garnish with fresh parsely and serve warm!

    Notes

    Originally Posted on November 14, 2017

    Updated on October 26, 2023

    Nutrition

    Calories: 322kcal | Carbohydrates: 52g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 463mg | Potassium: 415mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4741IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg