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Category: Side Dishes

  • Must Make Crack Green Beans

    Must Make Crack Green Beans

    Crack green beans are the side dish that guarantees seconds! Tender green beans bake in a sweet-savory buttery sauce with smoky bacon. These are simple to make, wildly addictive, and gone in minutes.

    Why Everyone Will Beg for This Side

    • Caramelized sauce payoff: As the beans bake, the brown sugar and soy sauce bubble into a glossy glaze that clings to every bite.
    • Minimal prep, major flavor: Just toss everything in a bowl, bake, and stir occasionally. No blanching, no fancy steps, just straight-up delicious.
    • Kid- and crowd-approved: Even veggie skeptics can’t resist this sweet-and-savory combo, making it a reliable hit for family dinners and potlucks.

    Ingredients for Crack Green Beans

    • Green Beans: This recipe is best with canned green beans! Ensure that you drain the beans thoroughly to remove any excess liquid.
    • Bacon: Using precooked bacon makes this recipe even easier! If you prefer to cook your own bacon, using the oven or air fryer is an easy, hands-off way to get perfectly crispy bacon.
    • Ranch Seasoning: This is optional, but it adds to the “crack” flavor and makes the beans extra tasty!

    How to Make Crack Green Beans

    This crack green beans recipe is a total breeze and full of flavor. You’ll have tender, caramelized green beans with smoky bacon ready in no time. It’s as simple as 3 easy steps: toss, bake, and stir, that’s it!

    1. Make the Sauce: Preheat the oven to 375ºF. Spray a 2-quart baking dish with non-stick cooking spray and set aside. In a large bowl, whisk the melted butter, light brown sugar, soy sauce, garlic powder, and onion powder.
    2. Toss and Bake: Add the green beans and cooked bacon to the sauce and toss to combine. Transfer the coated green beans to the prepared baking dish. Bake for 25-30 minutes, stirring occasionally to coat the beans. Cook until the green beans are tender and soft.

    Crockpot Instructions

    1. Prep: Follow the instructions for preparing the green beans.
    2. Add to Crockpot: Instead of putting them in a baking dish, transfer the beans to a crockpot.
    3. Cook: Cover and cook on LOW for 2 hours or HIGH for 1 hour and enjoy!

    Print

    Crack Green Beans

    Sweet, savory, and buttery green beans tossed with garlic and bacon. Simple to make and instantly addictive.
    Course Side Dish
    Cuisine American
    Keyword brown sugar green beans, crack green beans recipe, green bean side dish
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 6 Servings
    Calories 227kcal
    Author Alyssa Rivers

    Ingredients

    • 3 (14.5-ounce) cans cut green beans drained
    • ½ cup cooked chopped bacon
    • ¼ cup melted unsalted butter
    • 2 teaspoons minced garlic
    • ½ cup light brown sugar
    • 3 tablespoons low-sodium soy sauce
    • 2 teaspoons Worcestershire sauce
    • 2 teaspoons dry ranch powder optional

    Instructions

    • Preheat the oven to 375℉. Spray a 2-quart baking dish with non-stick cooking spray and set aside.
    • In a large bowl, whisk ¼ cup melted unsalted butter, 2 teaspoons minced garlic, ½ cup light brown sugar, 3 tablespoons low-sodium soy sauce, 2 teaspoons Worcestershire sauce, and 2 teaspoons dry ranch powder, if using.
    • Add 3 (14.5-ounce) cans cut green beans and ½ cup cooked chopped bacon to the sauce mixture and toss to combine.
    • Transfer the green beans to the prepared baking dish. Bake for 25-30 minutes, stirring occasionally to coat the beans. Cook until the green beans are tender and soft.

    Notes

    Storage and Reheating Instructions

    • Fridge: Store leftover green beans in an airtight container. Refrigerate up to 3 days.
    • Reheating: Reheat leftovers in the microwave until warmed through.

    Nutrition

    Calories: 227kcal | Carbohydrates: 19g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 452mg | Potassium: 115mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.5mg

    More Easy Side Dish Recipes

    From grilled steak and barbecue chicken to holiday ham or weeknight meatloaf, these beans go great with every main dish. Here are a few more sides that go well with everything!

  • Air Fryer Brown Sugar Brussels Sprouts

    Air Fryer Brown Sugar Brussels Sprouts

    If you don’t normally love Brussels sprouts, this version might surprise you. The air fryer makes these brown sugar Brussels sprouts crisp, done in minutes, and the brown sugar caramelizes them perfectly!

    Bowl of air fryer brown sugar Brussels sprouts.

    Why You’ll Be Making These On Repeat

    • Air Fryer: Cooking Brussels sprouts in the air fryer cuts cook time, so you can whip these up fast as a side or snack in no time.
    • Simple ingredients, big payoff. You get rich caramelization and layered flavor with a few simple ingredients.
    • Eat Your Greens: Brussels sprouts are a superfood loaded with fiber and nutrients. You’ll feel good snacking on these, and I bet your kids will too!

    Brown Sugar Brussels Sprouts Ingredients

    Overhead shot of labeled brown sugar Brussels sprouts ingredients.
    • Brussels Sprouts: Pick the same size Brussels sprouts so they all cook evenly.
    • Balsamic Vinegar: A little tang to balance out the sweet flavors!

    Air Fryer Brown Sugar Brussels Sprouts Recipe

    If you are a fan of Brussels sprouts, you HAVE to make these. And even if you’re not a fan, you will be after trying these. They are a great side for Thanksgiving or a weeknight dinner.

    1. Prepare: Line the air fryer basket with an air fryer parchment paper liner. Cut the Brussels sprouts in half and remove any loose leaves.
    2. Whisk Sauce: In a large bowl, whisk together 2 tablespoons olive oil, 3 tablespoons brown sugar, 1 tablespoon balsamic vinegar, and salt and pepper to taste.
    3. Toss to Coat: Add the Brussels sprouts to the sauce, then toss to coat them evenly.
    4. Air Fry: Pour the sauce-coated Brussels sprouts into the lined air fryer and air fry at 390°F for 5 minutes. Open the air fryer and shake the Brussels sprouts, then cook for an additional 5 minutes or until tender and golden brown.
    Air fryer basket with and air fryer parchment liner in it.
    Bowl of sauce ingredients whisked together.
    Someone stirring the Brussels sprouts with the brown sugar sauce.
    Sauce coated sprouts in the air fryer basket ready to be cooked.

    Print

    Air Fryer Brown Sugar Brussels Sprouts

    Crispy air fryer Brussels sprouts tossed with a brown sugar sauce. Sweet, savory, and perfectly caramelized in minutes.
    Course Side Dish
    Cuisine American
    Keyword air fryer brown sugar brussels sprouts, air fryer brussels sprouts, brown sugar brussels sprouts recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4 servings
    Calories 148kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound Brussels sprouts halved
    • 2 tablespoons olive oil
    • 3 tablespoons brown sugar
    • 1 tablespoon balsamic vinegar
    • salt and pepper to taste

    Instructions

    • Line the air fryer with a parchment paper liner. Cut 1 pound Brussels sprouts in half and remove any loose leaves.
    • In a large bowl, whisk together 2 tablespoons olive oil, 3 tablespoons brown sugar, 1 tablespoon balsamic vinegar, and salt and pepper to taste.
    • Add the Brussels sprouts to the sauce, then toss to coat them evenly.
    • Pour the sauce-coated Brussels sprouts into the liner and air fry at 390℉ for 5 minutes. Open the air fryer and shake the Brussels sprouts, then cook for an additional 5 minutes or until tender.

    Notes

    Storage & Reheating Instructions

    • Storage: Store leftover Brussels sprouts in an airtight container in the refrigerator for 2-3 days.
    • Reheating: Warm in the microwave for 1–2 minutes, or in the air fryer for a few minutes at 350°F.

    Nutrition

    Calories: 148kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 32mg | Potassium: 458mg | Fiber: 4g | Sugar: 12g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 56mg | Iron: 2mg

    More Air Fryer Recipes To Try

    Brussels sprouts aren’t the only thing that cook up quickly and perfectly in an air fryer. Potatoes, zucchini, and so much more! Check it out and let me know your favorite vegetable to cook in your air fryer.

    Cooked air fryer Brussels sprouts still in the air fryer basket.

  • Christmas Ribbon Salad

    Christmas Ribbon Salad

    This Christmas ribbon Jello salad brings all the festive vibes with its bright, sliceable layers. It looks fancy, but the process is super easy. Make it ahead and watch it disappear!

    Side shot of a slice of layer Christmas ribbon salad.

    Why You’ll Love Every Layer

    • A Little Slice of Nostalgia: Each layer brings back classic holiday vibes, giving you that cozy “grandma made this” feeling in the best way.
    • Festive Looks, Easy Steps: It may look fancy and impressive, but every layer is quick to mix, pour, and chill!
    • Make-Ahead Magic: This dessert stays gorgeous and delicious for days, making holiday hosting easier and way less stressful.

    Ingredients for Christmas Ribbon Salad

    Overhead shot of labeled Christmas ribbon salad ingredients.
    • Homemade Whipped Cream: Whip 1 cup cold heavy cream with 3 tablespoons powdered sugar for a homemade alternative to Cool Whip.
    • Layer Variations: Lemon jello or pineapple both work for the middle layer, raspberry or any red gelatin (cherry, strawberry, cranberry) fits the top, and lime, watermelon, or any green gelatin works for the bottom.
    • Pineapple Juice: Use canned or bottled only. Fresh pineapple contains enzymes that prevent gelatin from setting properly.
    • Cream Cheese: Soften fully before mixing. Beat until smooth, then slowly fold in the gelatin mixture to avoid lumps in the middle layer.
    • Color Swaps: Change the theme by using any gelatin flavors. Do grape and orange for Halloween, strawberry and blue raspberry for the 4th of July, or any favorites.

    How to Make Christmas Ribbon Salad

    Let’s get to the fun part, making this bright, jiggly layer Jello salad. This ribbon salad recipe is easier than it looks, and the result is SO stunning.

    1. First Layer: Add the lime gelatin to a large bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the chilled pineapple juice, then pour the mixture into a lightly greased 9 x 13-inch baking dish. Chill in the fridge for at least 45 minutes, or until it’s mostly firm but not completely set.
    2. Second Layer: Add the lemon gelatin to a medium bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the mini marshmallows until they are nearly dissolved, then add the chilled pineapple juice.
    3. Combine: Add the cream cheese to a separate bowl and beat with a hand mixer until smooth. Add the whipped topping and mix until fully combined.
    4. Combine Gelatin and Cream Cheese Mixture: Slowly add the gelatin mixture to the cream cheese mixture. Then, mix with a hand mixer until smooth. Once cooled to room temperature, carefully spoon and spread it over the chilled bottom layer. Chill in the fridge for at least an hour, until it has almost completely set. This layer tends to take a bit longer than the jello layers.
    5. Top Layer: Add the raspberry gelatin to a large bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the cold water, then let the mixture cool to room temperature. Pour it over the back of a large spoon, to prevent dents, over the chilled middle layer. Cover and chill the Christmas ribbon salad for at least 4 hours, or overnight, until completely set before serving.
    Lime Jello whisked with boiling water in a larg mixing bowl.
    Middle layer of lemon Jello and mini marshmallows mixed and dissolving in boiling water.
    Cream cheese being beaten with a hand mixer in a mixing bowl.
    Someone added the gelatin and the cream cheese mixture together with a hand mixture.
    Raspberry Jello being whisked together.

    Alyssa’s Pro Tips

    Layering: Let each layer firm until mostly set (not fully solid). So when you add the next layer, they bond cleanly. Make sure the chilled layer isn’t too cold, and the next layer is cooled to room temperature before pouring.

    Print

    Christmas Ribbon Salad

    A classic layered Christmas Jello salad with red, green, and creamy middle layers. Easy to prep, beautifully festive, and perfect for holiday gatherings.
    Course Dessert, Side Dish
    Cuisine American, Amish
    Keyword christmas jello, christmas jello salad, Christmas Ribbon Salad, Christmas Ribbon Salad Recipe, Jello Salad, layered christmas jello salad, layered jello, rainbow jello recipe, ribbon salad, vintage jello recipe
    Prep Time 40 minutes
    chill time 5 hours 45 minutes
    Total Time 6 hours 10 minutes
    Servings 20 servings
    Calories 125kcal
    Author Alyssa Rivers

    Equipment

    • 1 9 x 13 x 2 baking dish

    Ingredients

    Bottom Layer

    • 1 (6-ounce) box lime gelatin
    • 2 cups boiling water
    • ¾ cup chilled pineapple juice

    Middle Layer

    • 1 (3-ounce) box lemon gelatin
    • 1 cup boiling water
    • 1 cup mini marshmallows
    • ½ cup chilled pineapple juice
    • 4 ounces softened cream cheese
    • 2 cups thawed whipped topping

    Middle Layer

    • 1 (6-ounce) box raspberry gelatin
    • 2 cups boiling water
    • ¾ cup chilled water

    Instructions

    Bottom Layer

    • Add 1 (6-ounce) box lime gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
    • Stir in ¾ cup chilled pineapple juice, then pour the mixture into a lightly greased 9 x 13 x 2-inch baking dish. Chill in the refrigerator for at least 45 minutes, or until it's mostly firm but not completely set.

    Middle Layer

    • Add 1 (3-ounce) box lemon gelatin to a medium bowl, then whisk in 1 cup boiling water until all the gelatin has completely dissolved.
    • Stir 1 cup mini marshmallows into the lemon gelatin mixture until the marshmallows are nearly dissolved, then add ½ cup chilled pineapple juice.
    • Add 4 ounces softened cream cheese to a separate bowl and beat with a hand mixer until smooth. Add 2 cups thawed whipped topping and mix until fully combined.
    • Slowly add the gelatin mixture to the cream cheese mixture and mix with the hand mixer until smooth. Once cooled to room temperature, carefully and evenly layer it over the chilled bottom layer of lime gelatin. Chill in the refrigerator for at least an hour or so, until it has almost completely set. This layer tends to take a bit longer than the jello layers.

    Top Layer

    • Add 1 (6-ounce) box raspberry gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
    • Stir in ¾ cup chilled water, then let the mixture cool to room temperature before carefully pouring it over the chilled middle layer. I like to slowly pour it over the back of a large spoon to prevent it from making divots in the middle layer.
    • Cover and chill for at least 4 hours, or overnight, until completely set before serving.

    Notes

    Make Ahead & Storage Instructions

    • Make-Ahead: You can make this up to 3 days ahead of time! Just keep in mind the colors might bleed a little into the white layer the longer it sits in the refrigerator.
    • Storage: Store leftover Christmas jello salad in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 7 days.

    Nutrition

    Calories: 125kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 125mg | Potassium: 32mg | Fiber: 0.03g | Sugar: 22g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.1mg
    Someone lifting a serving of Christmas ribbon salad out from the baking dish.

    More Fun Jello Treats

    If you love this Christmas ribbon salad, check out these other fun jello sides! They’re bright, sweet, and fun to make.

  • Brown Sugar Glazed Carrots

    Brown Sugar Glazed Carrots

    Brown Sugar glazed carrots are that simple side that always gets rave reviews. The brown sugar caramelizes into the best buttery sweetness, and somehow everyone ends up going back for seconds.

    A Reader’s Review

    WOW!! Just wow. I had to make these carrots ahead of time since I have limited oven space for Easter dinner. These are amazing!! And so simple. Even my anti-vegetable husband said “Oooo those are good.”

    – Leanne

    Why These Carrots Keep Getting Invited Back

    • Caramelized Glaze: My recipe cooks the brown sugar and butter long enough to create a caramelized glaze.
    • Balanced Sweetness: The glaze has a nice balance of sweet and savory, so the carrot flavor still shines through.
    • Perfect Texture: The cooking temperature keeps the carrots tender with a little bite instead of turning soft or mushy.

    Brown Sugar Glazed Carrot Ingredients

    Overhead shot of labeled ingredients.
    • Carrots: Fresh whole carrots work best because you can cut them to the size you want. Keep them the same thickness so they cook evenly. Baby carrots work if you’re short on time.
    • Brown Sugar: Brown sugar is classic here, but honey or maple syrup both work. Use the same amount.

    How to Make Brown Sugar Glazed Carrots

    Carrots are a staple in our house, and these glazed carrots are our favorite way to serve them, especially for Thanksgiving and Christmas. A little brown sugar definitely helps the kids love their veggies.

    1. Prep: Preheat the oven to 400°F, then spray a baking sheet with non-stick cooking spray. Peel and slice the carrots diagonally, then place them in a large bowl.
    2. Make Sauce: Melt unsalted butter in a microwavable bowl. Add brown sugar, minced garlic, pepper, and salt. Then stir until combined.
    3. Coat Carrots: Pour the butter mixture over the carrots and toss to coat evenly.
    4. Cook Carrots: Spread the carrots in an even layer on the baking sheet. Bake for 15 minutes, then stir the carrots in the pan. Bake for an additional 15 minutes, or until the carrots are tender and caramelized. Garnish with fresh chopped parsley if desired. 
    Sliced carrots in a bowl.
    Sauce ingredients all mixed together in a bowl.
    Someone stirring the sliced carrots with the glaze.
    Glazed carrots spread out on a baking sheet.

    Alyssa’s Pro Tip

    Even Caramelization: Stirring the carrots halfway through the cooking time helps to redistribute the sauce and caramelize the carrots evenly.

    Slow Cooker Instructions

    • Prep: Prepare the carrots and glaze as written.
    • Add: Add everything to the slow cooker.
    • Cook: Cook on low for 4–6 hours, or until the carrots are tender.

    Print

    Glazed Carrots

    Brown Sugar Glazed Carrots are perfectly caramelized as they roast!  These carrots are so irresistible and are going to be the star of the table! 
    Course Side Dish
    Cuisine American
    Keyword brown sugar carrots, brown sugar carrots recipe, brown sugar glazed carrots, glazed carrots recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 6 servings
    Calories 178kcal
    Author Alyssa Rivers

    Ingredients

    • 2 pounds carrots peeled and sliced diagonally
    • ¼ cup unsalted butter
    • ⅓ cup brown sugar
    • 2 teaspoons minced garlic
    • ¼ teaspoon pepper to taste
    • ½ teaspoon salt
    • fresh chopped parsley for garnish

    Instructions

    • Preheat the oven to 400 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray. Peel and slice 2 pounds carrots diagonally, then place them in a large bowl.
    • Melt ¼ cup unsalted butter in a microwavable bowl. Add ⅓ cup brown sugar , 2 teaspoons minced garlic, ¼ teaspoon pepper, and ½ teaspoon salt. Stir until combined.
    • Pour the butter mixture over the carrots and toss to coat evenly.
    • Spread the carrots in an even layer on the baking sheet. Bake for 15 minutes, then stir the carrots in the pan. Bake for an additional 15 minutes, or until the carrots are tender and caramelized. Garnish with fresh chopped parsley if desired. 

    Video

    Notes

    Storage & Make Ahead Instructions

    • Storage: Store leftover carrots in an airtight container in the refrigerator for 3–5 days.
    • Reheating: Warm in the microwave for 1–2 minutes, or in a 350°F oven for about 5 minutes.
    • Make Ahead: Peel and cut the carrots up to 3 days in advance. Store in an airtight container, then make the glaze and cook as directed when ready.

    Nutrition

    Calories: 178kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 303mg | Potassium: 508mg | Fiber: 4g | Sugar: 19g | Vitamin A: 25496IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg

    More Carrot Recipes To Try

  • Dense Bean Salad

    Dense Bean Salad

    TikTok creator Violet Witchel made this dense bean salad go viral for good reason. It’s simple, high in fiber, protein-packed, and stays delicious for days. My version keeps the same hearty texture and zesty flavor that made her trend explode.

    Overhead shot of a bowl of dense bean salad.

    Reasons to Love Every Bite

    • High Protein & Filling: Loaded with hearty beans that keep you full without weighing you down.
    • Fresh Flavor & Crunch: A mix of crisp veggies, zesty dressing, and herbs gives every bite a bright, satisfying crunch.
    • Perfect Make-Ahead Dish: Dense bean salad tastes even better after chilling, ideal for meal prep, potlucks, or quick lunches all week long.

    Dense Bean Salad Ingredients

    Overhead shot of labeled dense bean salad ingredients.
    • Beans: Any beans work in this salad! But be sure to drain and rinse them well to remove any excess liquid.
    • Cheese: If you want, you can use your favorite cheese! I love mozzarella, parmesan, feta, or a mix of all three.
    • Peppers: Bell peppers add color and crunch. I used yellow, but feel free to use any color or colors you like.
    • Olives: Use Kalamata olives to add more depth of flavor.
    • Parsley: Fresh herbs bring any recipe to life! Don’t skip the parsley.
    • Salami: You can substitute it for pepperoni or prosciutto, or you could also add chicken or steak.
    Overhead shot of labeled dressing ingredients.
    • Honey: Use your favorite sweetener! Try agave and maple syrup.

    How to Make Dense Bean Salad

    This dense bean salad recipe comes together in no time! Just a quick chop, toss, and you’re done! If you like this recipe, make my three bean salad next!

    1. Make the Dressing: In a small bowl, whisk together olive oil, honey, red wine vinegar, dijon mustard, garlic, and oregano.
    2. Toss the Beans and Veggies: In a large bowl, add the garbanzo beans, cannellini beans, black olives, red onion, English cucumber, bell pepper, salami, cherry tomatoes or red pepper, mozzarella cheese, parmesan cheese, and fresh parsley.
    3. Mix with Dressing: Pour the dressing over the salad, then gently toss to combine. 
    4. Chill: For the best flavor, cover the dense bean salad and refrigerate for at least 1-2 hours!
    Overhead shot of all of the ingredients added to a large mixing bowl.
    Overhead shot of all of the dressing ingredients added to a bowl and whisked together.
    Someone pouring the dressing over the large bowl of salad ingredients.
    Large bowl of dense bean salad ingredients all mixed together.

    Print

    Dense Bean Salad

    Dense Bean Salad is a hearty mix of beans and vegetables tossed in a zesty dressing. It's high in protein, full of flavor, and tastes even better the next day.
    Course Side Dish
    Cuisine American
    Keyword dense bean salad recipe, easy dense bean salad, mediterranean dense bean salad
    Prep Time 15 minutes
    Refrigerate 1 hour
    Total Time 1 hour 15 minutes
    Servings 8 servings
    Calories 275kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    • 1 (15-ounce) can garbanzo beans drained and rinsed
    • 1 (15-ounce) can cannellini beans drained and rinsed
    • 1 (7-ounce) package sliced salami
    • 1 cup diced English cucumber
    • 1 medium diced yellow bell pepper
    • 1 cup sliced black olives
    • ¼ cup diced red onion
    • 1 cup cherry tomatoes halved
    • 1 cup mozzarella cheese cubed
    • ¼ cup grated parmesan cheese
    • ¼ cup fresh chopped parsley

    Dressing

    • ½ cup olive oil
    • 2 tablespoons honey
    • ¼ cup red wine vinegar
    • 3 teaspoons dijon mustard
    • 2 cloves minced garlic
    • 1 teaspoon dried oregano
    • salt and pepper to taste

    Instructions

    • In a small bowl, whisk together ½ cup olive oil, 2 tablespoons honey, ¼ cup red wine vinegar, 3 teaspoons dijon mustard, 2 cloves minced garlic, 1 teaspoon dried oregano, and salt and pepper to taste.
    • In a large bowl, add the 1 (15-ounce) can garbanzo beans, 1 (15-ounce) can cannellini beans, 1 cup sliced black olives, ¼ cup diced red onion, 1 cup diced English cucumber, 1 medium diced yellow bell pepper, 1 (7-ounce) package sliced salami, 1 cup cherry tomatoes, 1 cup mozzarella cheese, ¼ cup grated parmesan cheese, and ¼ cup fresh chopped parsley.
    • Pour the dressing over the salad and gently toss to combine.
    • For the best flavor, cover the salad and refrigerate for at least 1-2 hours!

    Notes

    Storage & Make Ahead Instructions

    • In the Refrigerator: Keep leftovers in the fridge in an airtight container for up to 5 days.
    • Make Ahead: This salad is meant to be made ahead, so the flavors meld! Make it up to 2 days in advance! Store in an airtight container in the fridge until you’re ready to serve.

    Nutrition

    Calories: 275kcal | Carbohydrates: 15g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 14mg | Sodium: 582mg | Potassium: 196mg | Fiber: 4g | Sugar: 6g | Vitamin A: 463IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 1mg
    Close up of a spoonful of dense bean salad.

    More Fresh and Flavorful Salads

    If you’re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad or my Southwest chickpeas salad. Here are a few more to try.

  • 5-Ingredient Stuffing

    5-Ingredient Stuffing

    This 5-ingredient stuffing has the same buttery, herby taste as the traditional recipe. All the flavor of classic Thanksgiving stuffing on a budget! You don’t need a long ingredient list to get big holiday flavor.

    Overhead shot of baked 5-ingredient stuffing.

    Classic Stuffing Ingredients

    Overhead shot of labeled ingredients.
    • Veggies: Onion and celery are the basics, but add carrots or mushrooms to change it up.
    • Add-Ins: Nuts, apples, and dried cranberries are tasty add ins to give your stuffing texture!

    How to Make 5-Ingredient Stuffing

    Thanksgiving is about family and gratitude. This budget-friendly, easy stuffing recipe keeps the focus on what really matters. It’s quick to throw together, uses simple pantry staples, and saves you time for what counts, family, friends, and second helpings.

    1. Cook the Veggies: Preheat the oven to 400°F and spray a 9×13 casserole dish with nonstick cooking spray. In a large skillet, add the butter and melt it over medium heat. Add the diced onions and diced celery. Cook until soft, about 6-7 minutes.
    2. Combine: Add the boxed stuffing, bread crumbs, chicken broth, and cooked veggies, then stir to combine.
    3. Bake: Transfer the stuffing mixture to the prepared dish, then cover with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.
    Vegetables cooking in a pan.
    Bread crumbs added to the cooked veggies.
    Stuffing ingredients added to the baking dish ready to go in the oven.

    Alyssa’s Pro Tip

    Sausage Variation: My family LOVES it when I add sausage to my 5-ingredient stuffing. Cook and crumble the sausage, then add it to the stuffing mix before baking.

    Print

    Easy Homemade Stuffing

    This easy 5-Ingredient Stuffing delivers classic homemade flavor with minimal effort. Simple enough for weeknights, special enough for Thanksgiving.
    Course Side Dish
    Cuisine American
    Keyword 5-ingredient stuffing recipe, easy homemade stuffing recipe, thanksgiving
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 8 Servings
    Calories 110kcal
    Author Alyssa Rivers

    Ingredients

    • 1 (10-ounce) box stuffing bread crumbs
    • ½ cup unsalted butter
    • ½ cup diced onions
    • ½ cup diced celery
    • 1 ½ cups chicken broth

    Instructions

    • Preheat the oven to 400°F and spray a 13 X 9 X 2-inch baking dish with nonstick cooking spray.
    • In a large skillet, add ½ cup unsalted butter and melt it over medium heat. Add the ½ cup diced onions and ½ cup diced celery. Cook until soft, about 6-7 minutes.
    • Add 1 (10-ounce) box stuffing bread crumbs, 1 ½ cups chicken broth, and cooked veggies, and stir to combine.
    • Transfer the stuffing mixture to the prepared dish. Cover with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.

    Notes

    Storage, Reheating & Make Ahead Instructions

    • Storage: Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheating: Microwave for about 1 minute, or until warmed through. Add a splash of chicken broth before reheating if the stuffing seems dry.
    • Make Ahead: Assemble the stuffing as directed, then cover tightly with plastic wrap and refrigerate for up to 2 days. Bring to room temperature before baking as directed.

    Nutrition

    Calories: 110kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 172mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.1mg
    Someone lifting a scoop of cooked 5-ingredient stuffing out of the baking dish.

    More Budget-Friendly Thanksgiving Sides

    With grocery prices rising, I wanted to make Thanksgiving traditions easier to afford. By keeping ingredients simple, you can still enjoy all the cozy flavor without the high cost. Take a look at these other recipes!

  • 5-Ingredient Green Bean Casserole

    5-Ingredient Green Bean Casserole

    Thanksgiving doesn’t have to mean a long grocery list or an expensive meal. This 5-ingredient green bean casserole is simple, affordable, and full of classic flavor. It proves that comfort food can be easy and still taste amazing.

    Overhead shot of baked 5 ingredient green bean casserole in the baking dish.

    Old School Comfort Made Even Easier

    • Quick and Easy: Ready in minutes and perfect for busy holiday cooking.
    • 5 Simple Ingredients: Nothing fancy, just a few pantry staples that taste great together.
    • Throwback Recipe: A cozy classic that tastes just like Grandma used to make.

    Green Bean Casserole Ingredients

    Overhead shot of labeled 5 ingredients green bean casserole ingredients.
    • Canned Green Beans: Drain them well!
    • Salt and Pepper: Season to taste or use seasoned salt if you prefer.
    • Crispy Fried Onions: You can find these at any grocery store, but if you can’t find them, make my homemade Crispy Onion Strings.
    • Make it Cheesy: Add a handful of shredded cheddar cheese before baking.
    • Add Mushrooms: Add mushrooms for added flavor & texture.
    • Topping Variations: You could use breadcrumbs or panko breadcrumbs instead of crispy onions.

    5 Ingredient Green Bean Casserole Recipe

    Getting ready for Thanksgiving dinner can feel stressful, especially when food prices are high. This recipe keeps it simple with just a few ingredients and the same cozy taste you love.

    1. Combine: Preheat the oven to 350°F, then spray a 2-quart baking dish with nonstick cooking spray. Add green beans, cream of mushroom soup, milk, salt, and ground black pepper to a mixing bowl.
    2. Stir: Stir to combine.
    3. Add to Casserole Dish: Pour the mixture into the prepared casserole dish.
    4. Bake: Top with French fried onions and bake for about 25 minutes, until bubbly and golden brown.
    Beans, soup, salt, and pepper added to a mixing bowl.
    Ingredients mixed together in the mixing bowl.
    Ingredients added to the baking dish.
    Crispy onions added to the top of the green bean and soup mixture.

    Alyssa’s Pro Tip

    Feeding a bigger crowd? Double the recipe and bake it in a 9×13 inch dish.

    Print

    Easy Green Bean Casserole

    Creamy and comforting with just five ingredients this easy green bean casserole delivers classic flavor everyone loves.
    Course Side Dish
    Cuisine American
    Keyword 5 ingredient green bean salad, easy green bean casserole recipe, green bean casserole recipe, thanksgiving
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 6 servings
    Calories 13kcal
    Author Alyssa Rivers

    Ingredients

    • 2 (15-ounce) cans cut green beans drained
    • 1 (10.5-ounce) can condensed cream of mushroom soup
    • ½ cup milk
    • 1 (2.8-ounce) can French-fried onions
    • salt and ground black pepper to taste

    Instructions

    • Preheat the oven to 350 degrees Fahrenhei and spray a 2-quart baking dish with nonstick cooking spray.
    • In a large bowl, add 2 (15-ounce) cans cut green beans, 1 (10.5-ounce) can condensed cream of mushroom soup, ½ cup milk, and salt and ground black pepper to taste.
    • Stir to combine, then pour the mixture into the prepared casserole dish.
    • Sprinkle the top of the casserole with 1 (2.8-ounce) can French-fried onions and bake until bubbly, about 25 minutes.

    Notes

    Storage, Reheating & Make Ahead Instructions

    • Storage: Store cooled leftovers in an airtight container in the refrigerator for 3–5 days.
    • Reheating: Warm leftovers in the microwave until heated through.
    • Make Ahead: Assemble the casserole without the crispy fried onions. Cover tightly with plastic wrap and refrigerate for up to 2 days. When ready to bake, remove the plastic wrap, add the onions, and bake as directed.

    Nutrition

    Calories: 13kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 11mg | Potassium: 31mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.02mg
    Close up of a scoop of 5 ingredient green bean casserole.

    More Thanksgiving Sides On A Budget

  • Sausage Stuffing Balls

    Sausage Stuffing Balls

    I’m telling you guys right now, sausage stuffing balls are the best part of my holiday table. They’re crispy on the outside, soft and savory on the inside, and loaded with classic stuffing flavor. Easy to make, fun to share, and they disappear fast.

    Plate of stuffing balls.

    Roll Into the Holidays with These Flavor Bombs

    • Tested and Perfected: I’ve made these stuffing balls a lot. So you’ll get the right mix of crispy edges and soft centers. No dry, crumbly bites here.
    • Family Favorite! These have shown up at my family dinners and holiday parties for years, and they always disappear first.
    • Easy Steps: I’ve got you covered with simple ingredients, clear directions, and tips that make success simple.

    A Reader’s Review

    These were easy to make and delicious with our Thanksgiving brunch. Needed to add a bit more breadcrumbs to hold their shape, I used Italian flavored breadcrumbs. Everyone loved them!

    SLBOFTEXAS

    Stuffing Balls Ingredients

    Overhead shot of labeled stuffing balls ingredients.
    • Stuffing Bread Crumbs: Boxed stuffing bread crumbs make this recipe easy! I used Mrs. Cubbison’s brand. They are lightly seasoned but not too salty. Some brands can be too salty.
    • Veggies: It’s important to precook the veggies. Make sure they are tender before assembling the balls.
    • Use a Muffin tin: To get the same effect, you could put the stuffing in a muffin tin instead of rolling them into balls!

    Sausage Stuffing Ball Recipe

    These cute little sausage balls are such a fun way to eat stuffing during the holidays. I have been asked to bring them every time we get together. Make them with all the other classic sides like mashed potatoes, sweet potatoes, and rolls!

    1. Cook the Veggies: Preheat the oven to 375°F, then line a baking sheet with parchment paper. In a medium-sized saucepan over medium-high heat, add the olive oil, onion, celery, and carrots. Cook until the veggies are tender, about 3 minutes, then remove the pan from the heat and set it aside.
    2. Add: In a large bowl, combine the ground sausage, stuffing mix, chopped parsley, dried thyme, beaten egg, and chicken broth.
    3. Mix: Mix using your hands until combined.
    4. Scoop and Bake: Using a 2-inch scoop, scoop the mixture and roll it into a ball, then place balls on the prepared pan. Bake for 25-30 minutes or until golden brown and cooked through. Dip stuffing balls in gravy or cranberry sauce!
    Veggies cooking in a skillet.
    Stuffing ad sausage added to a bowl with the cooked veggies.
    All of the ingredients mixed together in a mixing bowl.
    Stuffing balls ready to be baked on a baking sheet.

    Alyssa’s Pro Tip

    Getting the Perfect Texture: If your stuffing balls won’t hold together, the mix is off. Too dry? Add a splash of chicken broth. Too wet? Stir in a few extra bread crumbs until it holds its shape.

    Print

    Sausage Stuffing Balls

    Sausage stuffing balls are the perfect appetizer or side dish for any holiday meal! You won't be able to stop at just one! 
    Course Side Dish
    Cuisine American
    Keyword sausage stuffing balls, sausage stuffing balls recipe, stuffing balls, stuffing balls recipe, thanksgiving
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 16 servings
    Calories 208kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound ground sausage
    • 1 tablespoon olive oil
    • ¼ cup finely diced onion
    • ¼ cup finely diced celery
    • ¼ cup finely diced carrots
    • 4 cups boxed stuffing bread crumbs
    • 1 tablespoon fresh chopped parsley
    • 1 teaspoon dried thyme
    • 1 large beaten egg
    • 1 cup chicken broth

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
    • In a medium-sized saucepan over medium-high heat, add 1 tablespoon olive oil, ¼ cup finely diced onion, ¼ cup finely diced celery, and ¼ cup finely diced carrots. Cook until the veggies are tender, about 3 minutes. Remove the pan from the heat and set it aside.
    • In a large bowl, combine 1 pound ground sausage, 4 cups boxed stuffing bread crumbs, 1 tablespoon fresh chopped parsley, 1 teaspoon dried thyme, 1 large beaten egg, and 1 cup chicken broth. Mix using your hands until combined.
    • Using a 2-inch scoop, scoop the mixture and roll it into a ball. Place each ball on the prepared pan.
    • Bake for 25-30 minutes or until golden brown and cooked through. Dip with gravy or cranberry sauce!

    Notes

    Storage & Reheating Instructions
    • Refrigerate: Once cooled, store sausage stuffing balls in an airtight container for up to 3–4 days.
    • Reheat: Warm in the oven at 350°F for 6–8 minutes, or microwave for about 1 minute until heated through.

    Nutrition

    Serving: 2balls | Calories: 208kcal | Carbohydrates: 20g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 440mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
    Someone dipping a sausage ball into some gravy.

    More Stuffing Recipes To Try

  • Classic Sourdough Stuffing

    Classic Sourdough Stuffing

    Why did it take me this long to make sourdough stuffing? The tangy crust and chewy middle are pure perfection, soaking up all that buttery, herby goodness like it was meant to be.

    Baking dish with sourdough stuffing and a serving spoon.

    Sourdough Lovers, This One’s for You

    • Sourdough Shines: In my recipe, sourdough is the star. Toasting it locks in that tangy, chewy texture, so it soaks up all flavor without getting soggy.
    • Savory & Fresh: Sage sausage brings that rich, savory depth, while fresh herbs and tender veggies keep it light and full of flavor.
    • No-Stress Perfection: Use homemade or store-bought; swap onions for shallots, and even toss in mushrooms. Have fun and make it your own!

    Sourdough Stuffing Ingredients

    Overhead shot of labeled ingredients.
    • Sourdough Bread: Use homemade sourdough bread or store-bought. Day-old is best, but toasting helps the bread soak up flavor without getting mushy.
    • Sausage: Use any kind, but sage sausage makes it next-level good.
    • Herbs: Fresh is best, but dried works too. Just use half as much.
    • Veggie Variations: Swap the onion with shallots. Diced mushrooms are a great add-in for flavor and texture! Just saute them with the rest of your veggies.

    How to Make Sourdough Stuffing

    Stuffing is one of my favorite Thanksgiving sides! This sourdough stuffing with sausage is for sure my favorite now! It’s easy to throw together, and the flavors are perfect for your holiday table for this classic recipe!

    1. Dry Out Bread: Preheat the oven to 300°F. Add cubed sourdough bread onto a large baking sheet. Bake for 10 minutes, or until lightly toasted. Remove from the oven and set aside.
    2. Cook Sausage: In a medium-sized skillet, cook and brown sausage for 7-8 minutes over medium-high heat. Drain any excess oil, then set aside.
    3. Cook Veggies: Melt unsalted butter in a large pot over medium heat. Add diced onion, celery, and carrots. Cook for about 10 minutes or until tender. Stir in minced garlic and cook for 1 minute.
    4. Add Broth & Seasonings: Pour in chicken broth, chopped parsley, fresh rosemary, sage, thyme, kosher salt, and fresh-cracked black pepper. Stir, then reduce the heat to a low simmer.
    5. Combine: Stir the cooked sausage into the broth mixture, then add half of the toasted bread cubes and gently stir until coated. Stir in the rest of the bread until it’s all coated and the liquid’s absorbed. Taste the stuffing and season with additional salt and pepper if needed.
    6. Bake: Transfer the stuffing into a 13 x 9 x 2-inch baking dish, then bake for 25-30 minutes, until just golden brown on top. Serve sourdough stuffing warm!
    Cubed sourdough bread on a cookie tray.
    Sausage cooking in a skillet.
    Veggies and butter cooking in a pot.
    Fresh herbs added to the broth and veggie mixture.
    Sausage and bread added to the broth and herb mixture.
    Sourdough stuffing in the baking dish ready to go in the oven.

    Alyssa’s Pro Tip

    Make Ahead: Prepare the stuffing as directed and place it in a baking dish. Wrap tightly with Saran Wrap, then refrigerate for 1-2 days. Bring the stuffing to room temperature and bake as directed.

    Print

    Sourdough Stuffing

    My sourdough stuffing recipe has tangy toasted bread, savory sausage, and fresh herbs for a timeless Thanksgiving favorite.
    Course Side Dish
    Cuisine American
    Keyword sourdough stuffing recipe, thanksgiving, thanksgiving side dish
    Prep Time 30 minutes
    Cook Time 25 minutes
    Total Time 55 minutes
    Servings 12 Servings
    Calories 296kcal
    Author Alyssa Rivers

    Ingredients

    • 10 cups cubed sourdough bread cut into ½-inch pieces
    • 1 pound ground sausage
    • 12 tablespoons unsalted butter
    • 1 small diced onion
    • 1 ½ cups chopped celery
    • 1 ½ cups diced carrots
    • 1 tablespoon minced garlic
    • 2 ½ cups chicken broth
    • ¼ cup fresh chopped parsley
    • 2 tablespoons fresh rosemary
    • 1 tablespoon fresh sage
    • 1 tablespoon fresh thyme
    • ½ teaspoon kosher salt
    • ½ teaspoon fresh cracked black pepper

    Instructions

    • Preheat the oven to 300 degrees Fahrenheit. Place 10 cups cubed sourdough bread onto a large baking sheet. Bake for 10 minutes, or until lightly toasted. Remove from the oven and set aside.
    • In a medium-sized skillet, cook and brown 1 pound ground sausage for 7-8 minutes over medium-high heat. Drain any excess oil and set aside.
    • Melt 12 tablespoons unsalted butter into a large pot over medium heat. Add 1 small diced onion, 1 ½ cups chopped celery, and 1 ½ cups diced carrots. Cook for about 10 minutes or until tender. Stir in 1 tablespoon minced garlic and cook for 1 minute.
    • Pour in 2 ½ cups chicken broth, ¼ cup fresh chopped parsley, 2 tablespoons fresh rosemary, 1 tablespoon fresh sage, 1 tablespoon fresh thyme, ½ teaspoon kosher salt, and ½ teaspoon fresh cracked black pepper. Stir and reduce the heat to a low simmer.
    • Stir the cooked sausage into the broth mixture. Add half of the toasted bread cubes and gently stir until all pieces are coated. Stir in the rest of the bread until it’s all coated and the liquid’s absorbed. Taste the stuffing and season with additional salt and pepper if needed.
    • Transfer the stuffing into a 13 X 9 X 2-inch baking dish. Bake for 25-30 minutes, or until the top is just golden brown. Serve warm and enjoy!

    Notes

    Leftover & Make Ahead Instructions

    • In the Refrigerator: Once cooled, store leftovers in an airtight container for up to 3 days!
    • Make Ahead Instructions: Prepare the stuffing as directed and place it in a baking dish. Wrap tightly with Saran Wrap, then refrigerate for 1-2 days in advance. Bring the stuffing to room temperature and bake as directed.

    Nutrition

    Calories: 296kcal | Carbohydrates: 15g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 683mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3252IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg
    Close up shot of baked sourdough stuffing.

    More Must-Make Thanksgiving Sides

  • Cheesy Baked Tennessee Onions

    Cheesy Baked Tennessee Onions

    If you’ve never had Tennessee onions, bless your heart! Sweet onions bake in butter and gooey cheese until they’re golden, bubbly, and downright sinful. The perfect side to complement steak, chicken, burgers, or your favorite BBQ.

    Overhead shot of baked Tennessee onions in the baking dish.

    The Side That Steals the Show

    • Cheesy Perfection: A gooey mix of cheddar, mozzarella, and Parmesan makes every bite rich and irresistible.
    • Sweet and Savory Flavor: The natural sweetness of baked onions meets buttery, seasoned goodness.
    • Effortless Comfort Food: Simple ingredients and minimal prep for a side that tastes like it took all day.

    Tennessee Onion Ingredients

    Overhead shot of labeled ingredients.
    • Type of Onion: Use a sweet variety of onion for this dish. Sweet Vidalia onions, Walla Walla, Maui, or Texas sweet onions all work great.
    • How to Cut: Cut onions evenly into 1/4-inch slices, separate the rings so the onions get seasoned on all sides, and cook evenly.
    • Cheesy Goodness: I use a mix of cheddar, mozzarella, and parmesan, but feel free to use your favorite cheeses. Gouda or Gruyère would be great in this!

    How to Make Tennessee Onions

    If you love onions done right, these Tennessee onions are about to become your new go-to. They’re simple to make but feel totally indulgent. A little bit fancy, a lot delicious! If you enjoy this, you HAVE to try my Tennessee Onion Dip!

    1. Prep the Onions: Preheat oven to 350ºF. Grease a 9×13-inch baking dish with non-stick cooking spray. Peel and slice 3 large sweet onions into ¼-inch thick slices. Separate the rings and place them in a large bowl.
    2. Season: Sprinkle with garlic powder, Italian seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Gently toss to combine.
    3. Add Butter and Cheese: Place the onions in the baking dish and top with butter, cut into small pieces. Then, top with cheddar cheese, shredded mozzarella cheese, and shredded Parmesan cheese.
    4. Bake: Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 30 minutes, until the cheese is golden and bubbly.
    Sliced onions seasoned in a bowl.
    Seasoned onions spread out in a 9x13 baking dish.
    Cheese spread over the top of the onions.
    Aluminum foil wrapped over the top of the baking dish.

    Print

    Tennessee Onions

    Tennessee onions are sweet onions baked in butter and gooey cheese until golden, bubbly, and caramelized to perfection.
    Course Side Dish
    Cuisine American
    Keyword cheesy tennessee onions, tennessee onions, tennessee onions recipe
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 8 servings
    Calories 217kcal
    Author Alyssa Rivers

    Ingredients

    • 3 large sweet onions
    • 4 tablespoons butter, cut into small pieces
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian seasoning
    • 1 teaspoon kosher salt
    • ½ teaspoon paprika
    • ½ teaspoon black pepper
    • ¼ teaspoon cayenne pepper
    • 1 cup shredded cheddar cheese
    • 1 cup shredded mozzarella cheese
    • ½ cup shredded Parmesan cheese

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with non-stick cooking spray. Peel and slice 3 large sweet onions into ¼-inch thick slices. Separate the rings and place them in a large bowl.
    • Sprinkle with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper. Gently toss to combine.
    • Place the onions in the prepared baking dish and top with 4 tablespoons butter, cut into small pieces. Layer 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, and ½ cup shredded Parmesan cheese evenly over the onions.
    • Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes, until the cheese is golden and bubbly.

    Notes

    Storing & Reheating
    • Fridge: Store leftovers in the fridge in an airtight container for 3-4 days.
    • Reheating: Reheat in the microwave or in the oven at 300ºF until hot.

    Nutrition

    Calories: 217kcal | Carbohydrates: 11g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 626mg | Potassium: 190mg | Fiber: 1g | Sugar: 7g | Vitamin A: 554IU | Vitamin C: 6mg | Calcium: 276mg | Iron: 1mg
    Close up of a scoop of Tennessee onions.

    More Cozy Side Dish Recipes

    If you loved this Tennessee onion side dish, I have more sides to share. Warm, comforting, and full of flavor, these go with just about any meal. Here are a few of my family’s favs!