We can't even begin to tell you how much we love our Slow Cooker Hamburger Helper. Before the kids went off to college, this was on our weekly meal rotation all winter. It's one of the most requested recipes from my family!

This delicious homemade hamburger helper is so flavorful and easy to make. With all approachable pantry ingredients, you can assemble it in just 15 minutes to cook over the whole day. Dinnertime is actually stress-free when it comes to this recipe. Plus, you only have to clean one skillet and the slow cooker when the meal is finished!

We love to top it with different things to customize the recipe. Anything from cheese, to sour cream, scallions, or parsley. It's healthy comfort food at it's finest.

If you love a good Slow Cooker recipe, we do too. Try our Crockpot Beef and Noodles, Crock Pot Chicken Spaghetti, and Crock Pot Sloppy Joes.

Why You'll Love this Recipe

• 15 minute prep time. Does it get better than that? No more takeout on busy weeknights when you can make this meal.
• Anyone can successfully make this recipe! The slow cooker makes it so simple to assemble. Add in the ingredients in the correct order, set the crockpot to cook for several hours, and a dinner from scratch is on the table in no time.
• Better than the store-bought version. The flavors in this homemade Hamburger Helper are so delicious. You'll never want to make the boxed version again.

Ingredients

Scroll Down for Ingredient Amounts Listed and Full Recipe in the Recipe Card Below.

• Ground beef: We love the classic ground beef version, but you can also use ground chicken or turkey.
• Chopped onion: Adds a nice vegetable flavor in each bite.
• Bell pepper: Gives a healthy veggie addition.
• Garlic cloves: You can also use 1 teaspoon garlic powder. Adds the garlic sweetness.
• Cream of mushroom soup: Makes the Hamburger Helper creamy and rich. We have a homemade version you should also try!
• Beef broth: Adds so much flavor to the recipe.
• Crushed tomatoes: Makes the tomato base we all love in the classic recipe.
• Tomato sauce: Be sure to buy the 8-ounce can. It gives that rich tomato flavor.
• Elbow macaroni: The classic noodle for Hamburger Helper!
• Italian seasoning: Adds a nice herbal flavor.
• Crushed red pepper flakes: Completely optional, but add if you like a bit of heat!
• Shredded cheddar cheese: The finishing touch to stir in right at the end of cooking.
• Optional garnishes: chopped parsley, sour cream, additional shredded cheddar cheese. Up to you, but we love a great garnish.

TOOLS YOU’LL NEED

• Crockpot
• Large Skillet 
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Meat Chopper
• Cheese Grater
• Chef’s Knife
• Garlic Press
• Cutting Board

How to Make Slow Cooker Hamburger Helper

1. In a large skillet over medium heat, cook and crumble the ground beef. Drain any excess fat.

2. Add onion, bell pepper, and garlic. Cook 3-5 minutes, or until the vegetables are slightly tender. Season with seasoning salt or salt and black pepper as desired.

3. To a Crockpot, whisk together cream of mushroom soup, beef broth, crushed tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, and seasoning salt or salt and black pepper.

4. Add the cooked beef mixture to a slow cooker, and stir until combined.

5. Cover and cook on low 6-7 hours or on high 2-3 hours.
6. In the last 15 minutes of cooking, stir in uncooked elbow macaroni. Cover and turn the heat to high.

7. Stir in shredded cheddar cheese. Cover again until cook until the cheese is melted and pasta fully cooked, about 2-3 minutes.

8. Give the mixture one last stir, taste, and adjust the seasoning if necessary. Garnish as desired, and serve hot.

Expert Tips

• Adjust the Thickness: If you like a thinner Slow Cooker Hamburger helper or stovetop version, you can either make it with less pasta or at the end of cook time you can add broth, water, or milk. Like it creamier, you can add sour cream, cream cheese, or heavy cream.
• Cook the beef and veggies in advance. You will want to cook these stovetop before adding to the slow cooker. This ensures the right texture and gives some extra delicious browning flavor to the beef.
• The crock pot cooks the macaroni for you! Just stir the uncooked noodles in during the last 15 minutes of cooking and you'll be amazed. They will be perfectly cooked.
• Add the cheese right before serving. This prevents the cheesy from clumping together in the beef mixture.
• Swap the beef for chicken or turkey. If you are looking for a leaner alternative, ground chicken or turkey are both great options.
• Make the cream of mushroom soup from scratch. We have a great recipe for it that we make once a week for slow cooker meals.

How to Make this Recipe on the Stovetop

Cook the ground beef and vegetable mixture in a stockpot rather than a skillet. Once done, add the remaining ingredients (minus the pasta and cheese).
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 12-15 minutes.

Turn the heat to medium and cook the pasta until tender, stirring occasionally to prevent sticking. Once the pasta is fully cooked, remove from heat and stir in the shredded cheddar cheese until melted and creamy. Taste and adjust the seasoning and texture as desired.

Storage and Freezing

You can store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove until warmed through.

We recommend freezing any leftovers before adding the noodles and cheese. This ensures that the noodles don't get mushy after thawing. When you reheat the hamburger helper, simply boil macaroni noodles on the stove and stir them in before serving.

Frequently Asked Questions

More Comforting Slow Cooker Recipes

• Slow Cooker Chicken Gnocchi Soup
• Crockpot Beef and Noodles
• Slow Cooker Pork Chops with Apples
• Crockpot Chicken and Gravy

Print

Slow Cooker Hamburger Helper

This Slow Cooker Hamburger Helper is easy to make with a prep time of 15 minutes. You'll love this homemade version, it's better than store-bought. The macaroni cooks right inside the crock pot for a one-pot meal that you're family will request over and over.

Course dinner, Main Course

Cuisine American

Keyword beef, crockpot

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Calories 275kcal

Ingredients

• 2 pounds ground beef can also use chicken or turkey
• 1 cup chopped onion about 1 small onion
• 1 cup chopped bell pepper
• 2 minced garlic cloves or 1 teaspoon garlic powder
• 10.5 ounce can cream of mushroom soup
• 14.5 ounce can beef broth
• 14.5 ounce can crushed tomatoes
• 8 ounce can tomato sauce
• 2 cups uncooked elbow macaroni
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes optional
• seasoning salt or salt and black pepper amount as desired
• 6 ounces shredded cheddar cheese 1 ½ cups
• Optional garnishes: chopped parsley, sour cream, additional shredded cheddar cheese

Instructions

• In a large skillet over medium heat, cook and crumble ground beef. Drain any excess fat.
• Add onion, bell pepper, and garlic. Cook 3-5 minutes, or until the vegetables are slightly tender. Season with seasoning salt or salt and black pepper as desired.,
• To a Crockpot, whisk together cream of mushroom soup, beef broth, crushed tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, and seasoning salt or salt and black pepper.
• Add the cooked beef mixture to a slow cooker, and stir until combined.
• Cover and cook on low 6-7 hours or on high 2-3 hours.
• In the last 15 minutes of cooking, stir in uncooked elbow macaroni. Cover and turn the heat to high.
• Stir in shredded cheddar cheese. Cover again until cook until the cheese is melted and pasta fully cooked, about 2-3 minutes.
• Give the mixture one last stir, taste, and adjust the seasoning if necessary. Garnish as desired, and serve hot.

Video

Notes

Storage:

You can store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove until warmed through.

We recommend freezing any leftovers before adding the noodles and cheese. This ensures that the noodles don't get mushy after thawing. When you reheat the hamburger helper, simply boil macaroni noodles on the stove and stir them in before serving.

Tips: 

• Cook the beef and veggies in advance. You will want to cook these stovetop before adding to the slow cooker. This ensures the right texture and gives some extra delicious browning flavor to the beef.
• The crock pot cooks the macaroni for you! Just stir the uncooked noodles in during the last 15 minutes of cooking and you'll be amazed. They will be perfectly cooked.
• Add the cheese right before serving. This prevents the cheesy from clumping together in the beef mixture.
• Swap the beef for chicken or turkey. If you are looking for a leaner alternative, ground chicken or turkey are both great options.
• Make the cream of mushroom soup from scratch. We have a great recipe for it that we make once a week for slow cooker meals.

Nutrition

Calories: 275kcal | Carbohydrates: 25g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 669mg | Potassium: 510mg | Fiber: 2g | Sugar: 3g | Vitamin A: 823IU | Vitamin C: 34mg | Calcium: 109mg | Iron: 3mg

The post Slow Cooker Hamburger Helper appeared first on Dinner in 321.

Get ready to cozy up with a bowl of happiness with this Slow Cooker Chicken Gnocchi Soup! Very similar to the popular Olive Garden chicken gnocchi soup, this hearty delight is like a warm hug in a bowl!

It features tender chicken, fluffy gnocchi, and a medley of tender veggies all in a savory broth. Perfect for any occasion, whether it’s a chilly evening on the couch or a get-together of friends—this soup is sure to be the star of the show!

The best part? It takes 15 minutes to prep then you can toss everything into your trusty slow cooker. Crockpot soup recipes are tough to beat! It'll do the work while you kick back and put your feet up!

Need it made even quicker, follow my stovetop directions below. With this soup warming your belly and brightening your evening, you’ll be counting down the hours until the next delicious bowl.

Be sure to check out more of our soups that warm the soup! My Copycat Dolly Parton’s Stampede Soup and Lasagna Soup are two of my easy go-to feel good food soups!

Why You’ll like this Recipe

• Easy Recipe: Simply throw everything into the slow cooker and let it work its magic! Slow cooker chicken and gnocchi soup is perfect for a busy day!
• Comforting and Hearty: This creamy soup is filling thanks to the chicken and gnocchi, making it a great option for a satisfying dinner.
• Flavor-Packed: The combination of seasonings along with fresh spinach and Parmesan adds layers of flavor that you’ll crave again and again.
• Customizable: Adjust the ingredients to this chicken gnocchi soup recipe to suit your taste—add more veggies, spice it up, or make it creamy according to your preference!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chicken Broth: Forms the savory base of the soup. Chicken stock can also be used
• Shredded Carrot: Provides natural sweetness and vibrant color.
• Garlic Powder: Delivers a subtle garlic flavor that rounds out the dish.
• Onion Powder: Offers an oniony flavor while keeping prep easy. Fresh diced onion works as well.
• Flaky Poultry Seasoning: A mix of savory spices that complements the chicken and adds warmth to the soup.
• Dried Basil: Adds a hint of herbaceous flavor.
• Boneless, Skinless Chicken: Provides protein and heartiness. Boneless skinless chicken thighs or breasts will work.
• Cornstarch: Used as a thickening agent to create a nice creamy texture.
• Milk: Contributes creaminess and a rich flavor to the broth.
• Gnocchi: Pillowy soft gnocchi makes this soup filling and comforting.
• Fresh Baby Spinach: Adds a pop of color, freshness, and nutritional benefits.
• Parmesan Cheese (not pictured): Sprinkled on top, it adds a savory, rich finish.

Tools You’ll Need

• Crockpot
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Chef’s Knife
• Cutting Board
• Meat Chopper
• Cheese Grater

How to Make Slow Cooker Chicken Gnocchi Soup

1. To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.

2. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
3. Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.

4. In a small bowl, whisk together cornstarch and milk. 

5. To the Crockpot, stir in the cornstarch slurry, gnocchi, and spinach. 

6. Set the Crock pot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes). They will float to the top when finished.
7. Stir in the parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.

Stovetop Chicken Gnocchi Soup

To make this on the stove top, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.

Make this easy soup recipe even quicker on the stovetop by using a leftover chicken or a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. (NOTE: If you're using pre-packaged gnocchi, check the package directions for recommended cook time. Some brands require only 5 minutes, so make sure you don't over cook them or they'll dissolve.)

Once thickened and gnocchi tender, add shredded chicken and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.

How to Serve Slow Cooker Chicken Gnocchi Soup

Some delicious topping options for Slow Cooker Chicken Gnocchi Soup to add extra flavor, texture, and visual appeal are toasted pine nuts, grated parmesan cheese, cracked black pepper, crushed red pepper flakes, drizzle of olive oil, crispy bacon, crispy prosciutto, crispy pancetta, or fresh herbs like parsley or basil. My homemade croutons are also an excellent touch!

A nice crusty bread or Dolly Parton Biscuit are perfect for dipping. This soup is also excellent to have with a sandwich! Some of our favorites are a Pimento Grilled Cheese, Party Sub Sandwich, and Down Under Chicken Sliders!

If you are a fan of the Olive Garden copycat recipes like this on, Crockpot Olive Garden Chicken Pasta will also be a hit.

Pro Tips and Substitutions

• Make a Thicker Soup. For an extra creamy texture, you can add more cornstarch slurry as needed. You can also opt to thicken it with half and half, heavy cream, or heavy whipping cream.
• Swap the Chicken Options. Boneless skinless chicken breasts or thighs will work. Feel free to use leftover or rotisserie chicken instead; just add it in for the last 30 minutes.
• Add some Vegetables. Try adding diced bell peppers or peas for added flavor and nutrition.
• Use Low-Sodium Chicken Broth. Low-sodium chicken broth can also be used.
• Swap out the Gnocchi. You can substitute store-bought gnocchi with homemade or other similar pasta if desired. Mini penne shells or rotini works great as well!
• Seasoning Options. Feel free to adjust the seasoning according to your taste preferences. Fresh garlic, Italian seasoning, and herbs can be used in place of dried.
• More Cheese Options. Romano cheese can be used in addition to or along with parmesan for extra richness.

Storage

Once leftovers have cooled, store in the refrigerator in an airtight container up to 4-5 days.

While you can freeze leftovers up to 2-3 months in a freezer-safe container, it can compromise the texture of the gnocchi. Thaw it in the refrigerator overnight and then reheat gently on the stove or in the microwave.

Frequently Asked Questions

More Recipes Like This 

• Cheesy Chicken Alfredo Soup
• Green Chicken Enchilada Soup
• Copycat Dolly Parton’s Stampede Soup
• Loaded Vegetable Soup

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Slow Cooker Chicken Gnocchi Soup

Warm your heart and fill your belly with this delightful Slow Cooker Chicken Gnocchi Soup, featuring juicy chicken and pillowy gnocchi. Simply toss everything into the slow cooker and let it simmer to perfection for a meal that’s effortlessly delicious.

Course Main Course

Cuisine American

Keyword crockpot, soup

Prep Time 15 minutes minutes

Total Time 3 hours hours

Servings 7 Servings

Calories 384kcal

Ingredients

• 48 ounces chicken broth regular or low sodium
• ¾ cup shredded carrot
• ½ cup diced celery
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 2 teaspoon flaky poultry seasoning (½ teaspoon if using ground)
• 2 teaspoon dried basil
• 1-2 teaspoon salt
• 1-2 teaspoon white or black pepper
• 2-2 ½ pounds boneless, skinless chicken thighs, breasts or tenderloins
• 3 tablespoons cornstarch
• 2 cups milk
• 16 ounce package ready-made mini gnocchi
• 6 ounces fresh spinach
• ½ cup parmesan cheese plus more for garnish
• Garnish: crushed red pepper flakes

Instructions

• To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.
• Cover and cook on low for 5-6 hours or on high for 3-4 hours.
• Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.
• In a small bowl, whisk together cornstarch and milk.
• To the Crockpot, stir in the cornstarch slurry, gnocchi, and spinach.
• Set the Crockpot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes).

  NOTE: Check pre-package gnocchi directions for the recommended cook time. Some brands require only 5 minutes, so make sure you don't over cook them or they'll dissolve.
• Stir in parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.

Video

Notes

• • • To make this on the stovetop, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.
    • Make this soup even quicker on the stovetop by using a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. Once tender and thickened, about 15-20, add the shredded rotisserie and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.
    • If you can't find gnocchi, you could substitute with a small pasta like mini penne shells or rotini.
    • If you want to add a creamier or thicker texture, the milk can be substituted with half & half or heavy cream.
    • Feel free to adjust the seasoning according to your taste preferences. Fresh garlic and herbs can be used in place of dried.
    • Romano cheese can be used in addition to or along with parmesan for extra richness.
    • Consider adding a dollop of pesto, a sprinkle of grated cheese, or a drizzle of olive oil when serving for added flavor and pizzazz.
    • Breadsticks or French bread are excellent dippers for this soup!

Nutrition

Serving: 2cups | Calories: 384kcal | Carbohydrates: 34g | Protein: 44g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 1640mg | Potassium: 980mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4855IU | Vitamin C: 10mg | Calcium: 247mg | Iron: 4mg

The post Slow Cooker Chicken Gnocchi Soup appeared first on Dinner in 321.

This one-pot American Goulash is quick to make and has easy ingredients. It’s one of those comfort food classic meals perfect for the cooler months. Whether it’s a holiday, game day get-together, potluck, or dinner with your family, this goulash is always a hit!

We've been making goulash for years. It's one of our lazy, go-to dinner recipes during a busy week or when entertaining friends and family. There's little to no mess since it only uses one pot. I also make sure to keep most of the ingredients in the pantry and freezer all the time to be able to whip this up quickly.

If you love a hearty and filling homemade stew, this goulash is for you. Be sure to also try our Lasagna Soup, Beef and Vegetable Soup, and Soup Beans.

I just finished up in making your American Goulash. With my 1st taste, I was so pleased. I did not alter nor add any more ingredients. This recipe is a true keeper as it is easy to make with all supplies in my own kitchen. Delicious…. -Mary Alice

Hungarian Versus American Goulash

American Goulash and Hungarian Goulash, despite sharing a similar name, are distinct dishes with notable differences.

American Goulash, also known as American chop suey, typically features hearty ground beef, elbow macaroni, tomatoes, onions, and various spices.

Hungarian Goulash, on the other hand, is a traditional Hungarian stew made with tender beef, onions, paprika, and other spices. It is often served with crusty bread or egg noodles. It's a slow-cooked dish, allowing the flavors to develop over time, the American dish is quick-cooking.

Why You'll Love this Recipe

• Simplicity with 10 ingredients. This homemade American Goulash recipe is a perfect choice for busy weeknights. It requires just a single pot, making for easy clean up, and is excellent as leftovers!
• Versatility. You can customize this classic comfort food by adding vegetables like bell peppers or mushrooms for an extra nutritional boost.
• Hearty and Filling. The combination of beef/sausage, pasta, and rich tomato-based sauce makes this dish incredibly filling and flavorful!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Ground Beef and/or Italian Sausage: The primary protein source in American Goulash. It provides a hearty and meaty texture, infusing the dish with savory flavors as it cooks.
• Fresh Garlic Cloves: Amplifies the savory aroma and taste.
• Yellow Onion: Adds aromatic sweetness, depth to the dish, and complements the savory notes from the beef/sausage and spices.
• Beef Broth or Stock: Provides a liquid base and intensifies the beefy flavor. It also ensures the pasta cooks thoroughly and absorbs the savory essence of the broth.
• Diced Tomatoes and Tomato Sauce: Brings a rich, tangy sweetness to the goulash. They serve as the base of the sauce, providing acidity and depth of flavor.
• Seasonings: Paprika, Chipotle Chili Powder, Chili Powder, and Italian Seasoning, Salt, Black Pepper, Bay Leaves: Paprika is typically the key spice in goulash, offering a warm, slightly sweet, and mildly spicy flavor. Chipotle Chili Pepper or Chili Powder adds a kick of warmth and heat. Italian Seasoning adds herbal notes, while salt and pepper balance the overall taste by enhancing other flavors and reducing bitterness.
• Elbow Macaroni: Elbow noodles add substance and texture to the goulash. It absorbs the flavors of the sauce while retaining a slight firmness.
• Optional Garnishes: Shredded White Cheddar Cheese, Sliced Green Onions, Cornbread, Hoe Cakes, Crackers

Tools You’ll Need

• Large Skillet or Stockpot
• Chef’s Knife
• Garlic Press
• Cutting Board
• Meat Chopper
• Liquid Measuring Cups
• Can Opener
• Measuring Cups and Spoons
• Cheese Grater
• Ladle

How to make One Pot American Goulash

1. To a large pot on medium high heat, crumble beef and Italian sausage into smaller pieces, and cook until nearly cooked through. 

2. Drain excess grease, and add onion and garlic. Cook 2-3 minutes or until onion is translucent and meat is no longer pink. 

3. Add broth, diced tomatoes, tomato sauce, and spices, stir until combined. 

4. Bring to a boil, then turn heat to medium-low, simmering, covered for 20 minutes. 
5. Stir in elbow macaroni, and simmer, covered an additional 15-20 minutes. 

6. Remove each bay leaf, give it a good stir, dish, and garnish as desired.

Tips and Variations

• Adjust the spices to your taste. If you like it spicier, you can add a pinch of red pepper flakes or a dash of hot sauce. Taste and season as you go.
• Feel free to add vegetables like green bell pepper, mushrooms, or carrots to your goulash. These additions not only boost nutrition but also add interesting textures and flavors.
• If you have fresh herbs like basil or thyme, adding them towards the end of the cooking process can infuse the goulash with a burst of fresh flavor.
• You can substitute the hamburger meat and/or Italian sausage with any ground meat. Ground turkey, chicken, pork, or even plant-based alternatives like tofu or tempeh for a vegetarian version all could work.
• While elbow macaroni is traditional, any small pasta like shells, rotini, or penne can work. Gluten-free pasta can be used if you're following a gluten-free diet.
• If you don't have canned diced tomatoes or sauce, you can use fresh.
• Beef broth can be substituted with vegetable broth if you prefer a vegetarian version. You can also use chicken broth for a different flavor profile.

What to serve with Goulash

Beef and Sausage Goulash is delicious by itself. However, adding some delicious garnishes can take it to the next level. We love adding a sprinkle of shredded white cheddar cheese and sliced green onions. Crackers, oyster crackers, chopped jalapeño, red onion, sour cream, fresh parsley, and diced avocado are also excellent toppers.

A couple heartier breads that pair perfectly with goulash are Garlic Biscuits, Hoe Cakes, Cornbread, or Biscuits.

Storage and Freezing Leftovers

Refrigeration: If you plan to consume the goulash within a few days, store it in an airtight container in the refrigerator. Properly stored, it can last for up to 3-4 days. Make sure to cool the goulash to room temperature before refrigerating it.

Reheating: To reheat, gently warm the goulash on the stovetop over low to medium heat or in the microwave. Add a splash of water or broth if it has thickened too much during storage. Stir occasionally to ensure even heating.

Freezing: American Goulash can be stored in the freezer for up to 2-3 months. While it's safe to freeze it for a longer period, the quality might deteriorate over time. You can freeze in small batches if you plan to pull a portion out at a time.

Thawing and Reheating: To thaw, transfer the frozen goulash to the refrigerator and let it thaw overnight. Reheat it on the stovetop over low to medium heat or microwave, stirring occasionally. Add a little water or broth if needed to maintain the desired consistency. Always ensure that the goulash is heated to an internal temperature of 165°F before serving.

Frequently Asked Questions

More Comforting Soup Recipes

• Brisket Chili
• Chicken Enchilada Soup
• Chicken Alfredo Soup
• Homemade Cream of Mushroom Soup

Print

American Goulash

Made in one pot with just 10 basic ingredients, this American Goulash is a delicious comfort food recipe. It's perfect for a cozy chilly night and also makes the best leftovers during a busy week.

Course Main Course, Soup

Cuisine American

Keyword beef, pork

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 385kcal

Ingredients

• 1 pound ground beef
• 1 pound Italian sausage or use more ground beef
• 1 cup chopped yellow onion chopped
• 3-4 minced garlic cloves
• 32 ounces beef broth or stock
• 28 ounces diced tomatoes
• 29 ounces tomato sauce
• 1 tablespoon chipotle chili pepper
• 1 tablespoon Italian seasoning
• 1-2 teaspoon salt
• 1 teaspoon black pepper
• 2-3 bay leaves
• 12 ounces elbow macaroni
• Garnish: shredded cheddar cheese and sliced green onions

Instructions

• To a large stockpot on medium-high heat, crumble beef and Italian sausage, and cook until nearly cooked through. 
• Drain excess grease, and add onion and garlic, cooking until onion is translucent and meat is no longer pink.
• Add broth, diced tomatoes, tomato sauce, and spices, stir until combined. 
• Bring to a boil, then turn heat to low, simmering, covered for 20 minutes.
• Stir in elbow macaroni, and simmer, covered an additional 20 minutes. 
• Remove bay leaves, dish, and garnish as desired

Video

Notes

Tips and Variations

• Nutrition information work up for a 2 cup serving of Goulash.
• Adjust the spices to your taste. If you like it spicier, you can add a pinch of red pepper flakes or a dash of hot sauce. Taste and season as you go.
• Feel free to add vegetables like bell peppers, mushrooms, or carrots to your goulash. These additions not only boost nutrition but also add interesting textures and flavors.
• If you have fresh herbs like basil or thyme, adding them towards the end of the cooking process can infuse the goulash with a burst of fresh flavor.
• You can substitute the ground beef and/or Italian sausage with ground turkey, chicken, pork, or even plant-based alternatives like tofu or tempeh for a vegetarian version.
• While elbow macaroni is traditional, vou can use other pasta shapes like shells, rotini, or penne. Gluten-free pasta can be used if you're following a gluten-free diet.
• If you don't have canned diced tomatoes or sauce, you can use fresh.
• Beef broth can be substituted with vegetable broth if you prefer a vegetarian version. You can also use chicken broth for a different flavor profile.

Nutrition

Serving: 2cups | Calories: 385kcal | Carbohydrates: 38g | Protein: 24g | Fat: 15g

The post One Pot American Goulash appeared first on Dinner in 321.

Crockpot recipes enter the weekly rotation once, if not twice, when the fall and winter months arrive. They're the wholesome, hearty, simple meals you want when the temperature starts to drop and you want comfort food vibes.

This Crockpot Chicken and Gravy is quick to prep with just 10 basic ingredients. What you serve it over up to you! We love having ours with stuffing because it gives the feels and flavors of the holidays.

My family loves to have this recipe multiple times over the winter months and it's perfect for making during a busy week or for a cozy meal on the weekends. It's one of those recipes that anyone can successfully make and really enjoy.

Along with my viral Crockpot Chicken and Noodles, this slow cooker chicken and gravy is another savory poultry dinner is sure to be a hit with your family! Once you give this dish a try, be sure to check out my Crockpot Tomato Basil Chicken, Easy Crockpot Teriyaki Chicken, and Crockpot Honey Garlic Chicken!

This is a staple at our house. Even my pickiest eaters love this! -Emily

I got this recipe with the holiday recipe card set which was beautiful. This one was very easy and so good. Even my picky son liked it. -Ashley

Why You'll Love this Recipe

• Simple and Quick. This chicken and gravy is just a few simple ingredients and takes less than 10 minutes prep before it spends the day becoming thick, juicy, and delicious.
• Versatile Side Options. This slow cooker meal pairs perfectly with the stuffing noted in this recipe. However, it's also incredible over mashed potatoes, light bread, or rice.
• Leftovers to Look Forward To. Like many crockpot meals, this dish tastes even better the next day as the flavors have had more time to meld together. So, you can look forward to delicious leftovers.
• Comfort Food. There's something inherently comforting about a hot, hearty meal like chicken and gravy. It's the kind of dish that warms you up from the inside, making it perfect for cold weather or when you're in need of some comfort.

Ingredients for Slow Cooker Chicken and Gravy

Scroll down for specific ingredient amounts in the recipe card.

• Chicken Gravy Mix: Serves as a thickening agent and creates a rich and smooth texture for the gravy.
• Condensed Cream of Chicken Soup: Acts as a base for the gravy. Its thick consistency helps in thickening the sauce, providing body and a smooth texture to the gravy.
• Seasonings: Garlic powder, paprika, salt, and black pepper, all enhance the flavor of the recipe.
• Boneless Skinless Chicken Breasts or Thighs: This slow cooker creamy chicken is perfect with the savory flavors of the seasonings and is a hearty dose of protein.
• Cream Cheese: Helps to thicken the gravy, adds a silky texture and richer flavor.
• Butter: Enhances the flavors by caramelizing the vegetables and adds a richness to the overall stuffing.
• Onion: Adds a sweet and savory flavor to the stuffing and a pleasant texture.
• Mushrooms: Brings an earthy, umami flavor to the stuffing and adds a unique texture, slightly chewy and meaty, making the stuffing more substantial.
• Chicken Broth: Provides moisture and savoriness to the stuffing.
• Herb Seasoned Stuffing: Pre-seasoned dried bread crumbs that provides structure and texture to the stuffing. It absorbs the flavors of the liquids and vegetables.

Tools You'll Need

• Crockpot
• Whisk
• Large Skillet
• Spatula/Stirring Spoon
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to make Crockpot Chicken and Gravy

Chicken and Gravy

1. To a Crockpot, combine water or chicken broth, gravy mix, condensed cream of chicken soup, garlic powder, paprika, salt, and pepper.

2. Once combined, add the chicken, coat well with the sauce, cover, and cook on high 4-5 hours or low 6-7. 

3. Remove the chicken and split into large pieces. Add cream cheese to the Crockpot. Cover and cook on high 2-3 minutes, then whisk until blended well. Gently fold the chicken back into the gravy. 

4. Serve the chicken over stuffing, mashed potatoes, rice, noodles, or mashed cauliflower with a ladle of gravy on top. 

Stuffing (Optional)

1. Melt butter in a large saucepan on medium-high. Add chopped onion and mushrooms, and cook until tender and translucent, about 3-5 minutes.

2. Add chicken broth and water, and bring to a boil.

3. Turn off the heat, and gently fold in the stuffing mix until all the liquid is absorbed. Rest 3 minutes, then fluff with a fork.

Tips and Variations

• You can omit the cream cheese and substitute with 1 cup half-&-half and 2 tablespoons whisked together or 1 cup heavy whipping cream and 1 tablespoon cornstarch whisked together.
• Use any boneless, skinless cut of chicken that you prefer. With their higher fat content, thighs can add extra flavor and tenderness to the dish.
• If you don't like using cream of chicken soup from a can, here is how you can make it from scratch:
  • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
• For a quicker version of this dish (that takes only 20 minutes!) make it on the stovetop. I like to use leftover chicken or shredded rotisserie for another shortcut. 
  • Combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper in a large sauce pan, bring to a boil then lower to the heat low. Simmer, stirring often until the mixture begins to thicken. Add the cream cheese. After 10 minutes, whisk until blended. Fold in the cooked chicken. Once heated through, serve over your desired side dish.
• If you prefer a homemade chicken gravy mix, here is a blend you can mix together. You'll only need to use 8 teaspoons of the mixture for this recipe:
  • 1 cup All-Purpose Flour, ¼ cup Chicken Bouillon Powder, ½ teaspoon each: Ground Black Pepper, Garlic Powder, Marjoram, Onion Powder, Onion Powder, Ground Rosemary, Ground Sage

Storage and Freezing

After cooking, allow the chicken and gravy to cool down to room temperature before storing it in the refrigerator or freezer. Store in an airtight container in the refrigerator up to 3-4 days.

This recipe can be stored in the freezer up to 2-3 months. Add the cooled leftovers or portioned out quantities in freezer-safe containers. 

When you're ready to enjoy the dish again, thaw in the refrigerator overnight. Reheat in a saucepan on the stove over low to medium heat or in the microwave until it reaches an internal temperature of at least 165°F.

What to serve with Crockpot Chicken

Along with your Chicken and Gravy and stuffing, mashed potatoes, or noodles, a vegetable side dish is an excellent addition! Some great options to include are:

• Crispy Green Beans
• Garlic Broccoli and Mushrooms
• Gremolata Green Beans
• Simple Side Salad
• Whole Roasted Honey Carrots

Frequently Asked Questions

More Crockpot Recipes

• Crockpot Barbecue Beef
• Crockpot Sweet and Spicy Chicken
• Crockpot Pork Roast
• Crockpot Chicken Gnocchi Soup

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Crockpot Chicken and Gravy

This Crockpot Chicken and Gravy is just a few simple ingredients and takes 10 minutes to prep. It’s incredible served over stuffing or mashed potatoes!

Course Main Course

Cuisine American

Keyword chicken, crockpot

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8 servings

Calories 355kcal

Ingredients

Chicken and Gravy

• 1 ½ cup water or chicken broth
• 1.67 ounce packet chicken gravy mix
• 10.5 ounce can condensed cream of chicken soup or homemade - see tips and substitutions
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2-2 ½ pounds boneless skinless chicken breasts or thighs
• 8 ounces ⅓-less fat cream cheese cubed

Stuffing

• 4 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped mushrooms
• 2 cups chicken broth
• ½ cup water
• 12 ounces herb seasoned stuffing

Instructions

Chicken and Gravy

• To a Crockpot, combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper.
• Once combined, add the chicken, coat well with the sauce, cover, and cook on high 4-5 hours or low 6-7. 
• Remove the chicken and cut into large pieces. Add cream cheese to the Crockpot. Cover and cook on high 2-3 minutes. Once cooked, whisk until blended well. Gently fold the chicken back into the gravy. 
• Serve the chicken over stuffing, mashed potatoes, rice, noodles, or mashed cauliflower with a ladle of gravy on top. 

Stuffing

• Melt butter in a large saucepan on medium-high. Add onion and mushrooms, and cook until tender and translucent, about 3-5 minutes.
• Add chicken broth and water, and bring to a boil. Turn off the heat, and gently fold in the stuffing mix until all the liquid is absorbed. Rest 3 minutes, then fluff with a fork.

Video

Notes

Tips and Substitutions

• • You can omit the cream cheese and substitute with 1 cup half-&-half and 2 tablespoons whisked together or 1 cup heavy whipping cream and 1 tablespoon cornstarch whisked together.

• • You can use any boneless, skinless chicken cut you prefer. With their higher fat content, thighs can add extra flavor and tenderness to the dish.

• • If you don't like using cream of chicken soup from a can, here is how you can make it from scratch:
    • • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.

• • For a quicker version of this dish (that takes only 20 minutes!) make it on the stovetop. I like to use leftover chicken or shredded rotisserie chicken for another shortcut. 
    • • Combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper in a large sauce pan, bring to a boil then lower to the heat low. Simmer, stirring often until the mixture begins to thicken.
      • Add the cream cheese. After 10 minutes, whisk until blended.
    • • Fold in the cooked chicken. Once heated through, serve over your desired side dish.
  • If you prefer a homemade chicken gravy mix, here is a blend you can mix together. You'll only need to use 8 teaspoons of the mixture for this recipe:
    • 1 cup All-Purpose Flour
    • ¼ cup Chicken Bouillon Powder
    • ½ teaspoon each: Ground Black Pepper, Garlic Powder, Marjoram, Onion Powder, Onion Powder, Ground Rosemary, Ground Sage

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 18g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 926mg | Potassium: 852mg | Fiber: 2g | Sugar: 6g | Vitamin A: 732IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

The post Crockpot Chicken and Gravy appeared first on Dinner in 321.

Easy Turkey Tetrazzini is our go-to leftovers recipe for Thanksgiving turkey. It's the most delicious combination of spaghetti in a cheesy cream sauce with mushrooms and peas. Topped with lots of cheese and crunchy butter crackers, it's the ultimate pasta casserole.

Turkey tetrazzini is requested every single year from the whole family, they truly love it that much. We assemble the casserole in advance, hold it in the fridge, and bake it at dinner time for everyone to enjoy.

This is the ideal recipe for beginner cooks to make, it's full of flavors and teaches you the best basic cooking skills too! Plus, it only takes 15 minutes to prep. If you love a great pasta recipe be sure to also try our Chicken Garlic Parmesan Pasta, Creamy Steak Pasta, and One Pan Pasta.

Why You'll Love this Recipe

• Simple leftovers recipe. With just 15 minutes you can use up your Thanksgiving turkey in a brand new recipe!
• Creamy, comforting pasta bake. Who doesn't love a pasta bake? This is a foolproof recipe your family and friends will request over and over again.
• Customize with your favorite veggies. Add carrots, peas, parsnips, celery, mushrooms, you can truly make it your own.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below.

• Thin spaghetti: The noodle base for the pasta bake. Spaghetti is classic but you can use your favorite shape.
• Salted butter or bacon grease: The fat that everything is sauteed in before adding to the casserole.
• Yellow or sweet onion: Adds the sweet onion flavor in each bite.
• Garlic cloves: Infuses with everyones favorite garlic flavor required in pasta.
• Mushrooms: A classic veggie in this dish, adds a heartiness.
• All-purpose flour: Thickens the cream sauce perfectly.
• Chicken broth: Makes the cheesy sauce the perfect consistency with a rich flavor. You can also use turkey broth if you have it available.
• Heavy cream: Adds all the creaminess to the sauce in every bite.
• Milk: Goes hand in hand with the cream to make the sauce perfectly rich.
• Cooed turkey: Use leftovers from a holiday meal or buy a turkey breast pre-cooked as a shortcut.
• Frozen peas: We love the pop of fresh flavors by adding peas.
• Parmesan cheese: Gives a nice cheesy flavor that compliments the noodles so well.
• Dried thyme: Adds a rich, warm herb flavor.
• Dried parsley: Brings in a nice freshness in the casserole.
• Nutmeg: Gives a touch of warmth to each bite.
• Shredded Monterey Jack cheese: The perfect mild, melty cheese. It's all the ooey, gooey goodness.
• Crushed round butter crackers: Adds a nice crunchy topping!

Tools You'll Need

• 9"x9" Baking Dish
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Cheese Grater
• Large Skillet 
• Tongs
• Cutting Board
• Chef's Knife
• Large Stockpot

How to Make Easy Turkey Tetrazzini

1. Preheat oven to 350°F.
2. Cook pasta in a large pot of salted boiling water until nearly al dente. Drain and set aside.

3. In a large skillet, melt butter over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
4. Add garlic and mushrooms, and cook until the mushrooms are tender, about 5-7 minutes.

5. Stir in flour, cooking for 1-2 minutes..
6. Gradually whisk in chicken broth, heavy cream, and milk. Bring the mixture to a simmer, stirring constantly, until it thickens slightly.

7. Stir in Parmesan cheese, thyme, parsley, nutmeg, salt, and pepper. Adjust seasoning to taste.

8. Add the cooked turkey and peas to the sauce, stirring until well combined.

9. Fold in the cooked pasta, ensuring everything is evenly coated with the sauce.

10. Transfer the mixture to a greased 9"x9" baking dish. Sprinkle shredded Monterey Jack cheese and breadcrumbs evenly over the top.

11. Bake 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
12. Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley if desired.

Pro Tips for Recipe Success

• Cook the pasta 2 minutes less than package instructions. Be sure to cook the pasta less since it will continue cooking in the sauce while the casserole bakes.
• If the sauce is too thick add more milk. Simply add warm milk or chicken stock if your sauce is too thick to make it the right consistency.
• Cook the mushrooms for longer than shorter. Be sure you cook them for 5 to 7 minutes until tender and golden brown. You want to make sure all of the liquid cooks out of the mushrooms.
• Shred the Monterey cheese from the block. This makes it much more melty and gooey. Pre-shredded cheese clumps due to the powdery coating on the outside of the cheese.

Storage and Make Ahead Tips for Turkey Tetrazzini

You can store any leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave for a couple of minutes until warmed through.

We don't recommend freezing leftovers as the texture of the pasta can become mushy when it's reheated.

If you want to make the pasta casserole ahead of time, that's great! Just assemble and place in the fridge. Wait to add the crackers when ready to bake and serve to guests.

FAQs

More Comforting Casserole Recipes

• Meatball Sub Casserole
• Reuben Casserole
• Cheesy Chicken Pasta Bake
• Taco Tater Tot Casserole

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Easy Turkey Tetrazzini

This Easy Turkey Tetrazzini recipe is the perfect recipe for leftover turkey the day afternoon Thanksgiving. A comforting pasta bake with a creamy, cheesy sauce is too delicious and a family favorite. With just 15 minutes of prep time, you can have dinner on the table in no time.

Course Main Course

Cuisine American

Keyword holiday, poultry

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 396kcal

Ingredients

• 6 ounces thin spaghetti
• 2 tablespoons salted butter or bacon grease
• ½ cup finely chopped yellow or sweet onion
• 2 minced garlic cloves
• 8 ounces mushrooms sliced
• 3 tablespoons all-purpose flour
• 1 ¼ cups chicken broth
• ½ cup heavy cream
• ½ cup milk
• 2 cups cooked turkey shredded or cubed
• ½ cup frozen peas
• ¼ cup parmesan cheese
• ¼ teaspoon dried thyme
• ¼ teaspoon dried parsley
• ⅛ teaspoon nutmeg
• salt and black pepper amount as desired
• ½ cup shredded Monterey Jack cheese
• ¼ cup crushed round butter crackers

Instructions

• Preheat oven to 350°F.
• Cook pasta in a large pot of salted boiling water until nearly al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
• Add garlic and mushrooms, and cook until the mushrooms are tender, about 5-7 minutes.
• Stir in flour, cooking for 1-2 minutes..
• Gradually whisk in chicken broth, heavy cream, and milk. Bring the mixture to a simmer, stirring constantly, until it thickens slightly.
• Stir in Parmesan cheese, thyme, parsley, nutmeg, salt, and pepper. Adjust seasoning to taste.
• Add the cooked turkey and peas to the sauce, stirring until well combined.
• Fold in the cooked pasta, ensuring everything is evenly coated with the sauce.
• Transfer the mixture to a greased 9"x9" baking dish. Sprinkle shredded Monterey Jack cheese and breadcrumbs evenly over the top.
• Bake 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
• Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley if desired.

Video

Notes

Pro Tips for Recipe Success

• Cook the pasta 2 minutes less than package instructions. Be sure to cook the pasta less since it will continue cooking in the sauce while the casserole bakes.
• If the sauce is too thick add more milk. Simply add warm milk or chicken stock if your sauce is too thick to make it the right consistency.
• Cook the mushrooms for longer than shorter. Be sure you cook them for 5 to 7 minutes until tender and golden brown. You want to make sure all of the liquid cooks out of the mushrooms.
• Shred the Monterey cheese from the block. This makes it much more melty and gooey. Pre-shredded cheese clumps due to the powdery coating on the outside of the cheese.

Storage and Make Ahead Tips for Turkey Tetrazzini

You can store any leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave for a couple of minutes until warmed through.

We don't recommend freezing leftovers as the texture of the pasta can become mushy when it's reheated.

If you want to make the pasta casserole ahead of time, that's great! Just assemble and place in the fridge. Wait to add the crackers when ready to bake and serve to guests.

Nutrition

Calories: 396kcal | Carbohydrates: 32g | Protein: 29g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 550mg | Potassium: 511mg | Fiber: 2g | Sugar: 5g | Vitamin A: 665IU | Vitamin C: 7mg | Calcium: 194mg | Iron: 2mg

The post Easy Turkey Tetrazzini appeared first on Dinner in 321.

When it comes to making large holiday meals, sometimes we want them to be easy. This turkey tenderloin recipe is just that. With just 10 minutes of prepping the marinade and 45 minutes of roasting, you can have Thanksgiving on the table with no hassle.

Where does the turkey tenderloin get it's flavor from? Our delicious marinade with maple syrup, Dijon mustard, apple cider vinegar, rosemary and sage. It infuses these wonderful holiday flavors into each bite.

Why do we love a turkey tenderloin? Well it's one of the most tender cuts of meat, it comes from between the breasts of the bird. Plus it's already boneless and skinless, so it's a fan favorite.

This is a recipe that's requested by our family at the holidays but also all year long. It's easy to customize with your favorite rubs and glazes to make it truly delicious.

If you love a simple holiday recipe you should also try our Coca Cola Ham, Baked Ravioli, and Turkey and Cheese Sliders.

Why You'll Love this Recipe

• Great prep ahead holiday main course. Marinate the turkey tenderloin the day before and pop it into the oven just an hour before it's time to serve.
• No defrosting a frozen turkey, this is much simpler. Forget defrosting for days, this makes your turkey dinner so much easier to make.
• Customize the flavors. Just like a Thanksgiving turkey, you can make different marinades and glazes with maple, citrus, herbs, and warm spices to give it those holiday flavors.
• Perfect for a busy weeknight too. It's also ideal for a busy weeknight any time of the year!

What is a Turkey Tenderloin?

It's the piece of meat that is between the breasts of the bird. It's both boneless and skinless. We love it because it's extremely tender and cooks in almost no time!

Plus, you can customize the flavor easy with a marinade, glaze, or rub. It's a lean, melt-in-your-mouth tender cut of turkey that the whole family will love.

Laura Ashley's Tip: For a group of 4 to 6 people, you will want to make 2 turkey tenderloins to serve.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Turkey Tenderloin and Marinade:

• Turkey tenderloins: Ask your butcher or meat counter at the grocery store. It's a boneless, skinless cut of turkey that's underneath the breast.
• Apple cider vinegar: The acidic ingredient of the marinade that helps tenderize the meat.
• Maple syrup: Adds a hint of sweetness when roasted on the meat.
• Brown sugar: Helps make the caramelized glaze on the outside of the meat.
• Dijon mustard: Gives tang and brightness of flavor in each bite.
• Garlic cloves: Infuses everything with sweet garlic.
• Fresh rosemary and sage: Earthy holiday-flavored herbs that pair so nicely with maple syrup and brown sugar.
• All-purpose flour: Before searing the tenderloin, we coat it lightly in flour to give it a wonderful deep golden crust.
• Salted Butter: Adds moisture and increases the turkey's golden seared crust.

Gravy:

• Butter: The base of the roux and gravy, unsalted or salted works.
• Garlic cloves: Infuses the gravy with sweet garlic flavor.
• Minced fresh rosemary and sage: Adds that warm essence of fresh herbs.
• All-purpose flour: Helps to thicken the gravy to the right consistency.
• Chicken broth regular or low-sodium: Since the turkey tenderloin has no drippings, stock works well too. If you can find turkey stock, that's also wonderful to use.

Tools You’ll Need

• Measuring Cups
• Large Skillet
• Silicone Tongs
• Flat Whisk
• 9"x9" Baking Dish
• Large Skillet 

How to Make this Turkey Tenderloin Recipe

For the Tenderloin and Marinade:

1. For the marinade, in a large bowl, combine ¼ cup of the olive oil, vinegar, maple syrup, brown sugar, dijon mustard, garlic, sage, rosemary, salt, and black pepper. Whisk until well combined.

2. Pour the marinade in a shallow dish or ziploc bag. Place the turkey in the marinade and toss to coat. Cover and refrigerate for at least 4 hours or up to 24 hours.

3. Preheat oven to 400°F. Remove the turkey tenderloins from the marinade and discard the residual marinade. Pat the tenderloins dry. Coat with flour on all sides.

4. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, sear the turkey tenderloins on each side for 2-3 minutes. Place the seared turkey in an oven-safe baking dish. Top with butter slices.

5. Bake 30-40 minutes or until a meat thermometer inserted into the thickest part of the tenderloin registers 160°F. Remove from the oven, and allow the turkey to rest 10 minutes prior to slicing. The temperature will rise to the recommended 165°F minimum internal temperature.
6. Slice turkey into medallions. If making gravy, serve on top of the medallions or on the side for dipping.

For the Gravy:

1. Melt butter in the same skillet used to sear the turkey. Once melted, add garlic, rosemary, and sage. Cook for 1 minute.

2. Whisk flour into the mixture. Cook for 1 minute, stirring occasionally.

3. Gradually whisk broth into the mixture. Bring the mixture to a boil, then lower the heat and simmer for 5-10 minutes. Season with salt and black pepper to taste.

Expert Tips

• Great to prep ahead of time. When it comes to a holiday meal, it's best to get as much done as possible ahead of time. Marinate these tenderloins a day in advance and cook them up in just under an hour when you're ready to serve, too easy!
• For a party of 6 people, make 2 to 3 tenderloins. One 16-ounce tenderloin can serve 2 to 3 people, so scale the recipe accordingly.
• Be sure to sear the tenderloin before roasting. This is a required step in our recipe. It adds that nice crust to the outside of the tenderloin and makes the marinade flavor even richer.
• Don't overcook the meat. Use a meat thermometer and pull it from the oven when it registers 160ºF. It will rise to 165ºF as it rests which is perfect.

Storage

Store any leftovers in the fridge for up to 3 days. Reheat in the microwave or oven for a couple of minutes before serving. Pro chef tip, you can add a spoonful of gravy when reheating to make sure the tenderloin stays moist.

Freezing the tenderloin works well too, just wrap in plastic wrap and into an airtight container to freeze for up to 2 months. Thaw on the counter for a couple of hours or in the fridge and reheat like mentioned above.

What to Serve with Turkey Tenderloin

There are so many options when it comes to pairing side dishes with turkey tenderloin.

Our Crockpot Mashed Potatoes or Whipped Mashed Potatoes are fan favorites. The 6-ingredient Jiffy Corn Casserole and Green Beans with Bacon and Onion are always on our holiday table.

We also can't resist Glazed Brussels Sprouts or Roasted Honey Carrots. And when it comes to leftovers we love making the Gobbler Sandwich!

FAQs

More Easy Holiday Recipes

• Ham and Potato Casserole
• Cabbage Casserole
• Strawberry Pretzel Salad
• Cajun Shrimp Deviled Eggs

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Turkey Tenderloin Recipe

This Turkey Tenderloin Recipe is so easy to make for the holidays. You can prep it in just 10 minutes, then let it marinate overnight. Roast in the oven in under an hour, for an effortless holiday meal! It's the best way to cook turkey, guaranteed to be moist, juicy and so tender.

Course Main Course

Cuisine American

Keyword holiday, poultry

Prep Time 4 hours hours

Cook Time 40 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 8 servings

Calories 164kcal

Ingredients

Turkey and Marinade

• 1 ½-2 pounds turkey tenderloins about 1 pound each
• ¼ cup olive oil divided
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar
• 2 tablespoons dijon mustard
• 3 minced garlic cloves
• 1 ½ teaspoons minced fresh rosemary
• 1 ½ teaspoons minced fresh sage
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons salted butter cut into 4 slices

Gravy (optional)

• 2 tablespoons salted butter
• 2 minced garlic cloves
• 1 ½ teaspoons minced fresh rosemary
• 1 teaspoons minced fresh sage
• 2 tablespoons all-purpose flour
• 14.5 ounce can chicken broth regular or low-sodium

Instructions

Turkey

• For the marinade, in a large bowl, combine ¼ cup of the olive oil, vinegar, maple syrup, brown sugar, dijon mustard, garlic, sage, rosemary, salt, and black pepper. Whisk until well combined.
• Pour the marinade in a shallow dish or ziploc bag. Place the turkey in the marinade and toss to coat. Cover and refrigerate for at least 4 hours or up to 24 hours.
• Preheat oven to 400°F. Remove the turkey tenderloins from the marinade and discard the residual marinade. Pat the tenderloins dry. Coat with flour on all sides.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, sear the turkey tenderloins on each side for 2-3 minutes. Place the seared turkey in an oven-safe baking dish. Top with butter slices.
• Bake 30-40 minutes or until a meat thermometer inserted into the thickest part of the tenderloin registers 160°F. Remove from the oven, and allow the turkey to rest 10 minutes prior to slicing. The temperature will rise to the recommended 165°F minimum internal temperature.
• Slice turkey into medallions. If making gravy, serve on top of the medallions or on the side for dipping.

Gravy (optional)

• Melt butter in the same skillet used to sear the turkey. Once meted, add garlic, rosemary, and sage. Cook for 1 minute.
• Whisk flour into the mixture. Cook for 1 minute, stirring occasionally.
• Gradually whisk broth into the mixture. Bring the mixture to a boil, then lower the heat and simmer for 5-10 minutes. Season with salt and black pepper to taste.

Video

Notes

Storage: 

Store any leftovers in the fridge for up to 3 days. Reheat in the microwave or oven for a couple of minutes before serving. Pro chef tip, you can add a spoonful of gravy when reheating to make sure the tenderloin stays moist.

Freezing the tenderloin works well too, just wrap in plastic wrap and into an airtight container to freeze for up to 2 months. Thaw on the counter for a couple of hours or in the fridge and reheat like mentioned above.

Tips: 

• Great to prep ahead of time. When it comes to a holiday meal, it's best to get as much done as possible ahead of time. Marinate these tenderloins a day in advance and cook them up in just under an hour when you're ready to serve, too easy!
• For a party of 6 people, make 2 to 3 tenderloins. One 16-ounce tenderloin can serve 2 to 3 people, so scale the recipe accordingly.
• Be sure to sear the tenderloin before roasting. This is a required step in our recipe. It adds that nice crust to the outside of the tenderloin and makes the marinade flavor even richer.
• Don't overcook the meat. Use a meat thermometer and pull it from the oven when it registers 160ºF. It will rise to 165ºF as it rests which is perfect.

Nutrition

Calories: 164kcal | Carbohydrates: 3g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 669mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

The post Turkey Tenderloin Recipe appeared first on Dinner in 321.

Oh meatloaf, you are truly one of the best comfort foods around. My family created this meatloaf casserole years ago, and it's still one of our favorite comfort food recipes today. No matter the season, it's goodness in every bite.

It's similar to a shepherd's pie in that it's layers of meatloaf and mashed potatoes. I like to top the mashed potato layer with lots of cheese and buttery crackers for crunchy, gooey goodness.

The best part about this recipe is that it's ready in an hour, affordable, and truly a crowd-pleaser. We make it ahead of time during a busy week because the leftovers are truly better than the recipe on the day it's baked!

If you love a casserole recipe, we are truly the experts, they're our favorite. Try our Chicken and Swiss Casserole, Tuna Noodle Casserole, and Reuben Casserole.

Why You'll Love this Recipe

• 15 minutes of prep time. This meatloaf casserole only takes 15 minutes to prep. You simply mix the ingredients together and bake, couldn't be easier than that.
• Great to make ahead. During a busy week, you can make the meatloaf layer, bake it and cool. Place the potatoes on top and pop it into the fridge. When you're ready for dinner, simply bake and serve.
• Use store-bought ingredients to make it even easier. The mashed potatoes can be the kind you find in the refrigerated prepared foods section of the grocery store if you don't have time to whip up homemade. It's still just as delicious.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Meatloaf Layer:

• Ground beef: The protein base for the meatloaf layer. We recommend lean ground beef here.
• Crushed crackers: Helps bind the meatloaf ingredients.
• Diced onion: Gives that nice onion flavor in the meatloaf layer.
• Garlic powder: Infuses each bite with the sweet flavor of garlic.
• Egg: Binds everything together.
• Milk: Keeps the meatloaf moist and tender after being baked.
• Ketchup: Adds the hint of sweetness we all love in this classic dish.
• Worcestershire sauce: Gives a punch of umami in each bite.
• Seasoning Salt Blend or Salt and Pepper: It's important to season everything when cooking. A seasoning salt blend or salt and pepper enhances the flavor. Livia’s Seasoning Salt is my go-to blend.

Mashed Potatoes:

• Store-bought or homemade mashed potatoes: Similar to a shepherd's pie, the mashed potatoes will be on top of the meatloaf.
• Shredded cheddar cheese: Another cheesy layer to bring it all together.

Topping:

• Shredded cheddar cheese: Adds a gooey, cheesy element to each bite.
• Crushed crackers: Gives a crunchy component that's so delicious.
• Melted butter: Helps bind the topping together.

Tools You'll Need

• Measuring Cups and Spoons
• 13"x9" Baking Dish
• Cheese Grater
• Mixing Bowls

How to Make Meatloaf Casserole

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine ground beef, cracker crumbs, onion, garlic powder, egg, milk, ketchup, Worcestershire sauce, and seasoning salt blend. Mix just until everything is well incorporated. Don't overmix.

3. Press the meat mixture evenly into 13"x9" baking dish.

4. Bake the meatloaf layer for 25-30 minutes, or until the meat is nearly cooked cooked through. It will finish during the final bake time.
5. While the meatloaf is baking, prepare the mashed potatoes. If using store-bought, heat according to package instructions then stir in cheddar cheese. If making homemade, follow the Whipped Mashed Potatoes or Sour Cream Mashed Potatoes recipes linked and once mashed, stir in cheddar cheese.

6. Once the meatloaf layer is cooked, remove it from the oven. Carefully pour off excess grease into a bowl. Spread the prepared mashed potatoes evenly over the top of the meatloaf.

7. Sprinkle shredded cheddar cheese over the mashed potatoes.

8. Mix cracker crumbs with melted butter, and sprinkle on top.

9. Return the casserole to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the topping is golden brown. Cool 5 minutes before slicing and serving.

Expert Tips

• Don't over-mix your meatloaf mixture. This is so important, if you over-mix the ingredients the meatloaf can be chewy. Gently mix everything together then bake.
• Use lean ground beef for your meatloaf. This ensures that not too much fat will soak up in the pan. 90/10 ground beef is perfect.
• Be sure to cook the beef mixture first before layering on the potatoes. This is required for the recipe to work to make sure the meatloaf is cooked correctly.
• Store-bought or homemade mashed potatoes are great! Make it easy on yourself with store-bought, or use my homemade recipe.

Storage and Freezing

Refrigerate any leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven for a few minutes or until warmed through.

You can also freeze the leftovers for up to 2 months. Thaw overnight in the fridge or at room temperature on the counter for a couple of hours. Then microwave or pop into the oven until warmed through for a few minutes.

This casserole is also perfect to make ahead for a party or busy weeknight. Just bake the meatloaf layer first, let it cool, then add the mashed potatoes and cheese on top and pop into the fridge. Bake in the oven right before serving.

Frequently Asked Questions

More Comforting Casserole Recipes

• Meatball Sub Casserole
• Cheesy Cabbage Casserole
• Grits and Sausage Casserole
• Cheesy Broccoli Chicken and Rice Casserole

Print

Meatloaf Casserole

This Meatloaf Casserole is a family favorite all throughout the year. With just 15 minutes of prep time, you can have dinner for a crowd on the table in an hour. Perfect to entertain or make ahead on a busy week, it's a comforting dinner that is guaranteed to be a success.

Course Main Course

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 430kcal

Ingredients

Meatloaf Layer

• 1 ¾-2 pounds ground beef
• ½ cup crushed crackers
• ½ cup finely diced onion
• 1 teaspoon garlic powder
• 1 large egg
• ½ cup milk
• ¼ cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon seasoning salt blend or salt and black pepper

Mashed Potato Layer

• 4 cups store-bought or homemade mashed potatoes see note
• 1 cup shredded cheddar cheese

Topping

• ½ cup shredded cheddar cheese
• ¼ cup crushed crackers
• 2 tablespoons melted butter

Instructions

• Preheat oven to 350°F.
• In a large mixing bowl, combine ground beef, cracker crumbs, onion, garlic powder, egg, milk, ketchup, Worcestershire sauce, and seasoning salt blend. Mix just until everything is well incorporated. Don't overmix.
• Press the meat mixture evenly into 13"x9" baking dish.
• Bake the meatloaf layer for 25-30 minutes, or until the meat is nearly cooked cooked through. It will finish during the final bake time.
• While the meatloaf is baking, prepare the mashed potatoes. If using store-bought, heat according to package instructions then stir in cheddar cheese. If making homemade, follow the Whipped Mashed Potatoes or Sour Cream Mashed Potatoes recipes linked and once mashed, stir in cheddar cheese.
• Once the meatloaf layer is cooked, remove it from the oven. Carefully pour off excess grease into a bowl. Spread the prepared mashed potatoes evenly over the top of the meatloaf.
• Sprinkle shredded cheddar cheese over the mashed potatoes.
• Mix cracker crumbs with melted butter, and sprinkle on top.
• Return the casserole to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the topping is golden brown. Cool 5 minutes before slicing and serving.

Video

Notes

Tips: 

• • Don't over-mix your meatloaf mixture. This is so important, if you over-mix the ingredients the meatloaf can be chewy. Gently mix everything together then bake.

• • Use lean ground beef for your meatloaf. This ensures that not too much fat will soak up in the pan. 90/10 ground beef is perfect.

• • Be sure to cook the beef mixture first before layering on the potatoes. This is required for the recipe to work to make sure the meatloaf is cooked correctly.

• • Store-bought or homemade mashed potatoes are great! Make it easy on yourself with store-bought, or use my homemade recipe.

Storage: 

Refrigerate any leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven for a few minutes or until warmed through.

You can also freeze the leftovers for up to 2 months. Thaw overnight in the fridge or at room temperature on the counter for a couple of hours. Then microwave or pop into the oven until warmed through for a few minutes.

This casserole is also perfect to make ahead for a party or busy weeknight. Just bake the meatloaf layer first, let it cool, then add the mashed potatoes and cheese on top and pop into the fridge. Bake in the oven right before serving.

Nutrition

Calories: 430kcal | Carbohydrates: 35g | Protein: 33g | Fat: 18g

The post Meatloaf Casserole appeared first on Dinner in 321.

In the world of comforting and hearty meals, few dishes can rival the simplicity and satisfaction of a well-made beef stew. When time is of the essence but flavor is non-negotiable, turn to your trusty slow cooker for an easy and delicious solution.

This Beef Stew take about 30 minutes to prepare before cooking in the crockpot. While it is an optional step, searing the beef first does add color and amazing flavor. Cutting the vegetables in consistent sizes will also guarantee an even and tender cook.

Serving this stew with cornbread or hoe cakes, a crusty bread, or with a toasted cheese sandwich will give you instant cozy feels! It's also excellent served over rice! Looking for more feel-good meals? Make sure to check out my Crockpot Chicken and Noodles and Slow Cooker Country Style Pork Ribs!

I loved the ingredients in this stew - no packets! it was the perfect meal to come home to after a long day. My husband thought it was the best stew I've ever made. -Louanne

Why You'll Love this Recipe

• Perfect for cold weather. The warmth and heartiness of slow cooker beef stew make it a comforting choice, especially during cold weather. It's a cozy and nourishing meal.
• Convenience and ease. Crockpot stew is incredibly convenient. Once the ingredients are assembled in the pot, the slow cooker does the work.
• Affordable beef stew recipe. The slow cooker transforms tougher cuts of meat, like chuck roast, into a delectable and tender dish. The slow cooking helps break down the connective tissues, making budget-friendly a great option.
• Meal prep and leftovers. Beef stew is a great option for meal prep. It yields generous portions, and leftovers taste even better the next day as the flavors continue to meld.

What cut of beef is best for stew?

When making beef stew in the slow cooker, you need a tougher type of meat with lots of connective tissue, I recommend a chuck roast. When you're cooking beef like this cut at a low temperature for a long period of time, the tough connective tissue dissolves and the meat becomes extremely tender. 

If you also see "stew meat" labeled at the grocery store, this is perfect for this recipe. It also tends to be a cut of meat that is very economical and saves money!

Ingredients for Crock Pot Beef Stew

Ingredient Amounts Listed on the Recipe Card Below

• Oil: Used to sear and brown the chunks of chuck roast before slow cooking. This process enhances the flavor by creating a caramelized crust on the meat.
• Flour: It helps create a golden crust on the meat and also serves as a thickening agent for the stew as it cooks.
• Chuck Roast: A flavorful and well-marbled cut of meat, perfect for slow cooking. It becomes tender and succulent during the long cooking process.
• Beef Broth or Stock: serves as the flavorful liquid base of the stew and complements the natural flavors of the meat.
• Apple Cider or Apple Juice: Apple juice adds a subtle sweetness to the stew, balancing the savory and umami flavors.
• Worcestershire Sauce: brings umami and a complex flavor profile to the stew. Its combination of savory, sweet, and tangy elements enhances the overall depth of taste.
• Tomato Paste: Adds richness and a concentrated tomato flavor to the stew.
• Seasonings (Garlic Powder, Dried Rosemary, Dried Thyme, Bay Leaves): Adds aromatic notes, herbal complexity, and depth to the dish.
• Vegetables (Yukon Gold Potatoes, Carrots, Onion, Celery): Contribute texture, flavor, color, and nutrients to the stew.

Pro Tip: I recommend searing the beef before placing it in the slow cooker. This small extra step goes a long way in creating a fantastic flavor in the stew.

TOOLS YOU’LL NEED

• 6 Quart or Larger Crockpot
• Large Skillet 

How to make Easy Slow Cooker Beef Stew

1. Season beef on all sides with 1 teaspoon salt and 1 teaspoon black pepper. In a shallow bowl, toss the seasoned meat with flour until they have a thin coating on each side.

2. Heat oil in a large skillet on high heat. Once hot, add the beef in a single layer and cook until browned on all sides. Don't over crowd the pan, leaving about 1 inch space between the cubes. Cook beef in batches, adding a tablespoon of oil between batches. Remove and set aside. 

3. In the same skillet, sauté the onion until lightly browned, about 2-3 minutes.

4. To a Crockpot, whisk together the broth, apple cider or juice, Worcestershire sauce, tomato paste, remaining salt and black pepper, and seasonings. Once combined, add the vegetables and seared meat. 

5. Cook on high for 4-5 hours or on low for 7-8 hours.
6. Remove bay leaves. Taste and adjust seasonings and thickness as desired. Whisk in a cornstarch slurry of 1 to 2 tablespoons each cornstarch and broth or water if you desire a thicker texture.

7. Garnish with parsley.

Stovetop, Oven, and Instant Pot Beef Stew

This crockpot beef stew can easily convert to a stovetop, oven, or instant pot beef stew.

Make it on the Stovetop. In a large, heavy-bottomed pot or Dutch oven, sear the beef just as you would for the slow cooker, in batches if needed. Transfer the cooked beef to dish and set aside.

Add onion to the pan and sauté until translucent. Pour in a small amount of the broth, scraping up any browned bits from the bottom. Add the remaining ingredients, included the seared beef and seasoning. Bring the mixture to a boil then lower the heat to simmer. Cover and simmer 1.5 to 2 hours, or until the beef is tender and the flavors meld.

Taste the stew and adjust seasoning as needed. Add a cornstarch slurry if you'd like a thicker consistency.

Bake it in the oven. Instead of simmering the stew on the stovetop, you can instead transfer the prepared mixture to a preheated 325°F oven (in an oven-safe pot). Bake for 2 to 2.5 hours, or until the beef is tender.

Pressure cook it in the Instant Pot. Sear the beef and soften the onions using the SAUTE function before adding the rest of the ingredients and sealing the Instant Pot. Close the Instant Pot lid and set the valve to "Sealing."

Select the "Pressure Cook" or "Manual" mode and set the timer for about 35-40 minutes, depending on the size of your beef cubes and desired tenderness. Allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully turn the valve to "Venting" for a quick release. Taste and adjust seasonings and thickness as desired.

Tips and Substitutions for Recipe Success

• Searing the Meat. For extra flavor, sear the beef chunks in a hot pan with oil before adding them to the crockpot. This step caramelizes the meat and enhances the overall taste.
• Herbs and Spices. Experiment with a variety of herbs and spices. The classic flavors are represented in this recipe, but you can adjust the quantities to suit your taste preferences. You can also add fresh herbs in the last 30 minutes of cooking.
• Low and Slow. While it is possible to cook on high heat, I recommend slow cooking on the low setting for optimal tenderness. This allows the flavors to meld and the meat to become fork-tender.
• Thickening Agents. If you prefer a thicker stew, mix 1-2 tablespoons of flour or cornstarch with 1-2 tablespoons cold water or broth. Allow the mixture to cook on high 5-10 minutes.
• Best Meat Choices. Substitute chuck roast with stew meat, sirloin, or even beef cubes. Adjust cooking times accordingly. You can also opt for lamb like this delicious Slow Cooker Guinness Stew.
• Vegetables. Customize the vegetable mix based on personal preferences. Try adding mushrooms, peas, green beans, or butternut squash for variety.
• Liquid Base. Experiment with different liquid bases. Instead of beef broth, use vegetable broth, chicken broth, or a combination of broth and red wine.
• Gluten-Free Thickening. If avoiding gluten, use cornstarch or arrowroot powder as a thickening agent instead of flour.
• Low-Sodium Broth. If watching sodium intake, season as desired and use low-sodium beef broth or make your own broth to control the salt content.

Storage and Freezing

Refrigerator: Allow the beef stew to cool to room temperature before storing. Store in an airtight container in the refrigerator for 4-5 days. Reheat individual portions as needed. Use a stovetop or microwave, ensuring thorough heating.

Freezing: Similar to refrigerator storage, allow the beef stew to cool completely before freezing. Opt for freezer-safe containers or heavy-duty resealable plastic bags. Leave some space at the top to accommodate expansion during freezing. Consider dividing the stew into smaller portions for easier thawing and reheating. For optimal quality, consume frozen beef stew within 3-4 months.

Thawing and Reheating: For gradual thawing, place the frozen stew in the refrigerator overnight. You can also submerge the sealed container or bag in cold water, changing the water every 30 minutes until thawed. Ensure it's airtight to prevent water from entering.

Reheat thawed stew on the stovetop or in the microwave until it reaches a safe and even temperature. Once thawed, avoid refreezing. Instead, consume it within a few days.

Frequently Asked Questions

More Simple Crockpot Recipes to Try

• Easy Crockpot Beef Stroganoff
• Crockpot Chicken and Gravy
• Crockpot Tomato Basil Chicken
• Crockpot Pork Roast

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Easy Crock Pot Beef Stew

This Easy Slow Cooker Beef Stew is simple to make and loaded with cozy flavors. With just 30 minutes of prep time, leave it to the crockpot to do the hard work for you. Serve with toasted bread or a sandwich, it makes for a great weeknight meal and perfect for leftovers.

Course Main Course

Cuisine American

Keyword beef, soup

Prep Time 30 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 30 minutes minutes

Servings 14 servings

Calories 212kcal

Ingredients

• 3 tablespoons oil high smoke point variety, divided
• ⅓ cup all purpose flour for dredging
• 2 ½-3 pounds beef chuck roast or stew meat cut into 1-inch cubes
• 3 cups beef broth or stock
• ⅓ cup apple cider or apple juice
• 1 tablespoon Worcestershire sauce
• 3 tablespoons tomato paste
• 2 teaspoons salt divided
• 2 teaspoons black pepper divided
• 1 teaspoon garlic powder or 2-3 minced garlic cloves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 2 bay leaves
• 3 cups bite-sized Yukon gold potatoes about 1-pound
• 2 cups bite sized carrots about 5-7
• 1 ½ cups diced yellow or sweet onion about 1 large
• 1 cup bite-sized cut celery about 2-3 stalks
• Optional: cornstarch for thickening

Instructions

• Season beef on all sides with 1 teaspoon salt and 1 teaspoon black pepper. In a shallow bowl, toss the seasoned beef with flour until they have a thin coating on each side.
• Heat oil in a large skillet on high heat. Once hot, add the beef in a single layer and cook until browned on all sides. Don't over crowd the pan, leaving about 1 inch space between the beef. Cook beef in batches, adding a tablespoon of oil between batches. Remove and set aside. 
• In the same skillet, sauté the onion until lightly browned, about 2-3 minutes.
• To a Crockpot, whisk together beef broth, apple cider or juice, Worcestershire sauce, tomato paste, remaining salt and black pepper, and seasonings. Once combined, add the vegetables and seared meat.
• Cook on high for 4-5 hours or on low for 7-8 hours.
• Remove bay leaves. Taste and adjust seasonings and thickness as desired. Whisk in a cornstarch slurry of 1 to 2 tablespoons each cornstarch and broth or water if you desire a thicker texture. Garnish with parsley.

Video

Notes

Tips: 

• • Searing the Meat: For extra flavor, sear the beef chunks in a hot pan with oil before adding them to the crockpot. This step caramelizes the meat and enhances the overall taste.

• • Herbs and Spices: Experiment with a variety of herbs and spices. The classic flavors are represented in this recipe, but you can adjust the quantities to suit your taste preferences. You can also add fresh herbs in the last 30 minutes of cooking.

• • Low and Slow: While it is possible to cook on high heat, I recommend slow cooking on the low setting for optimal tenderness. This allows the flavors to meld and the meat to become fork-tender.

• • Thickening Agents: If you prefer a thicker stew, mix 1-2 tablespoons of flour or cornstarch with 1-2 tablespoons cold water or broth. Allow the mixture to cook on high 5-10 minutes.

• • Beef Cut: Substitute chuck roast with stew meat, sirloin, or even beef cubes. Adjust cooking times accordingly.

• • Vegetables: Customize the vegetable mix based on personal preferences. Try adding mushrooms, peas, green beans, or butternut squash for variety.

• • Liquid Base: Experiment with different liquid bases. Instead of beef broth, use vegetable broth, chicken broth, or a combination of broth and red wine.

• • Gluten-Free Thickening: If avoiding gluten, use cornstarch or arrowroot powder as a thickening agent instead of flour.

• • Low-Sodium Broth: If watching sodium intake, season as desired and use low-sodium beef broth or make your own broth to control the salt content.

Storage 

Refrigerator: Allow the beef stew to cool to room temperature before storing. Store in an airtight container in the refrigerator for 4-5 days. Reheat individual portions as needed. Use a stovetop or microwave, ensuring thorough heating.

Freezing: Similar to refrigerator storage, allow the beef stew to cool completely before freezing. Opt for freezer-safe containers or heavy-duty resealable plastic bags. Leave some space at the top to accommodate expansion during freezing. Consider dividing the stew into smaller portions for easier thawing and reheating. For optimal quality, consume frozen beef stew within 3-4 months.

Thawing and Reheating: For gradual thawing, place the frozen beef stew in the refrigerator overnight. You can also submerge the sealed container or bag in cold water, changing the water every 30 minutes until thawed. Ensure it's airtight to prevent water from entering.

Reheat thawed beef stew on the stovetop or in the microwave until it reaches a safe and even temperature. Once thawed, avoid refreezing. Instead, consume it within a few days.

Nutrition

Calories: 212kcal | Carbohydrates: 16g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 634mg | Potassium: 656mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3144IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 3mg

The post Easy Slow Cooker Beef Stew appeared first on Dinner in 321.

Skip the canned version and make these Homemade SpaghettiOs with meatballs from scratch! It is seriously one of the most comforting and delicious meals you never knew you needed to make. Talk about a core memory unlocked!

With a creamy tomato sauce, bite-sized meatballs, and the fun shape of anellini pasta, this classic dish is packed with wholesome ingredients and is guaranteed to be a go-to family favorite!

Make your family smile taste buds dance with our other retro pasta favorites, Baked Macaroni and Cheese, Cafeteria Noodles, and Cafeteria Chili.

Why You'll Like This Recipe

• Homemade comfort food. A childhood favorite, it brings the classic flavors of SpaghettiOs to life with a fresh, homemade touch.
• Wholesome Simple ingredients. Made from scratch with no artificial ingredients, making it a more nutritious option than the store-bought version.
• Kid-friendly. The fun shape of the anellini pasta and little meatballs make this homemade spaghettios recipe a meal both kids and adults will enjoy. It's sure to be a new family favorite!
• Customizable. It's the perfect recipe! You can adjust seasonings, swap pasta shapes, or even add vegetables to suit your family's taste.
• Freezer-friendly. This meal freezes well, so you can enjoy it again on busy weeknights.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below.

Meatball Ingredients:

• Ground beef: The base for the meatballs, providing richness and flavor.
• Panko breadcrumbs: Helps bind the meatballs together and gives them a tender texture.
• Parmesan cheese: Adds a sharp, nutty flavor to the meatballs.
• Garlic: Provides a savory, aromatic flavor. Fresh garlic or garlic powder will both work.
• Milk: Keeps the meatballs moist and tender.
• Egg: Binds the ingredients together.
• Italian seasoning: Brings in classic Italian herb flavors like oregano and basil.

Sauce Ingredients:

• Butter: Adds richness and silkiness to the sauce.
• Garlic and onion: Finely chopped onion and minced garlic forms the flavorful base of the sauce, adding depth.
• Tomato paste: Intensifies the tomato flavor and adds a rich texture.
• Tomato sauce: The main body of the sauce, providing that familiar spaghetti flavor.
• Granulated sugar: Balances the acidity of the tomatoes.
• Salt and black pepper: Balances and enhances the flavor of the sauce.
• Parmesan cheese: Adds a cheesy richness to the sauce and helps thicken it slightly.
• Anelli pasta: The small round pasta gives the dish its classic SpaghettiOs look and texture.

Tools You'll Need

• 12"x17" Sheet Pan
• Mixing Bowls
• Large Skillet
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Wooden Stirring Spoon

How to Make Homemade SpaghettiOs

1. For the meatballs, in a medium bowl, combine ground beef, panko bread crumbs, parmesan cheese, garlic, milk, egg, Italian seasoning, salt, and black pepper. Mix just until combined. 

2. Roll the meatball mixture into ½-inch balls and place in a single layer on an aluminum foil linked baking sheet pan. Bake at 350°F 15-20 minutes or until golden brown with an internal temperature of 165°F is reached.

3. Bring a large pot of salted water to boil. Cook the pasta until al Dente. Reserve ½ cup of pasta water, then drain the pasta. 
4. In a medium skillet on medium-high heat, melt two tablespoons of the butter. Once melted, add garlic and onion. Cook until translucent, about 3-4 minutes. 

5. Stir in the tomato paste, and cook 2 minutes. 

6. Add tomato puree, sugar, salt, pepper, remaining butter, the reserved pasta water, and parmesan cheese. Mix well and simmer on medium-low heat 3-5 minutes. Add additional water to thin the sauce to your desired texture. 

7. Fold the cooked meatballs and drained pasta into the sauce.

8. Ladle and garnish with parmesan cheese, if desired.

Pro Tips and Substitutions

• Swap the ground meat. Feel free to use ground turkey or chicken instead of beef for a lighter version.
• Use different cheeses. If you don't have parmesan, you can substitute it with pecorino romano or even mozzarella for a different flavor. Good quality cheese is important for meltability.
• Other pasta shapes that work well. If you can’t find anellini pasta, you can use any small pasta like ditalini pasta or mini elbow macaroni.
• Make-ahead tip. Prepare the homemade meatballs in advance and freeze them. When ready to use, thaw and cook as directed.
• Add extra spices. You can add extra flavor to the yummy sauce with Italian seasoning, onion powder, garlic salt, or a pinch of red pepper flakes.
• Add vegetables. Adding diced carrots, bell peppers, or spinach to the sauce is a great way to sneak in extra veggies.

Storage Instructions

Store any leftover SpaghettiOs and meatballs in an airtight container in the refrigerator for up to 3 days.

You can freeze this dish for up to 3 months. To reheat, thaw in the fridge overnight and warm it up on the stove or in the microwave. Add a splash of water or broth when reheating to help bring the sauce back to the perfect consistency.

Frequently Asked Questions

More Family Favorite Dinners

• Pizza Burger
• Taco Cups
• Frito Taco Casserole
• Old Fashioned Tuna Noodle Casserole

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Homemade SpaghettiOs and Meatballs

Who doesn’t have fond memories of Spaghettios and Meatballs?!? If you think they’re yummy from a can, just wait til’ you try them homemade!

Course Main Course

Cuisine American, Italian

Keyword beef, pasta

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 494kcal

Ingredients

Meatballs

• ¾-1 pound ground beef
• ¼ cup panko crumbs
• 2 tablespoons grated parmesan cheese
• 1 garlic clove minced
• 2 tablespoons milk
• 1 large egg beaten
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper

Sauce

• 4 tablespoons butter divided
• 2 garlic cloves minced
• ½ cup finely diced yellow onion
• 2 tablespoons tomato paste
• 29 ounce can tomato sauce
• ½ tablespoon granulated sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 10 ounces aneletti pasta
• ½ cup grated parmesan cheese

Instructions

• Preheat the oven to 350°F. 
• For the meatballs, in a medium bowl, combine ground beef, panko bread crumbs, parmesan cheese, garlic, milk, egg, Italian seasoning, salt, and black pepper. Mix just until combined.
• Roll the meatball mixture into ½-inch balls and place in a single layer on an aluminum foil linked baking sheet pan. Bake at 350°F 15-20 minutes or until golden brown with an internal temperature of 165°F is reached.
• Bring a large pot of salted water to boil. Cook the pasta until al Dente. Reserve ½ cup of the pasta water, then drain the pasta. 
• In a medium skillet on medium-high heat, melt two tablespoons of the butter. Once melted, add garlic and onion. Cook until translucent, about 3-4 minutes.
• Stir in the tomato paste, and cook 2 minutes.
• Add tomato puree, sugar, salt, pepper, remaining butter, the reserved pasta water, and parmesan cheese. Mix well and simmer on low 3-5 minutes. Add additional water to thin the sauce to your desired texture. 
• Fold the cooked meatballs and drained pasta into the sauce. Ladle and garnish with parmesan cheese, if desired.

Video

Notes

Pro Tips and Substitutions

• Ground meat: Feel free to use ground turkey or chicken instead of beef for a lighter version.
• Cheese: If you don't have parmesan, you can substitute it with pecorino romano or even mozzarella for a different flavor. Good quality cheese is important for meltability.
• Pasta: If you can’t find anellini pasta, you can use any small pasta like ditalini pasta or mini elbow macaroni.
• Make-ahead tip: Prepare the homemade meatballs in advance and freeze them. When ready to use, thaw and cook as directed.
• Add extra spices: You can add extra flavor to the yummy sauce with Italian seasoning, onion powder, garlic salt, or a pinch of red pepper flakes.
• Add vegetables: Adding diced carrots, bell peppers, or spinach to the sauce is a great way to sneak in extra veggies.

Storage Instructions

Store any leftover SpaghettiOs and meatballs in an airtight container in the refrigerator for up to 3 days. You can freeze this dish for up to 3 months. To reheat, thaw in the fridge overnight and warm it up on the stove or in the microwave. Add a splash of water or broth when reheating to help bring the sauce back to the perfect consistency.

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 54g | Protein: 24g | Fat: 20g

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Beef Tips and Gravy can be made in the oven, Crockpot or Instant Pot. It takes less than 15 minutes to throw together, and cook time will depend on your cooking method.

This recipe features a chuck that is slow-cooked to perfection, ensuring a melt-in-your-mouth experience with every bite. The savory gravy, infused with the spices, adds depth and richness to the dish. This recipe guarantees a hearty, soul-warming meal that will leave your family and guests asking for seconds.

No peek beef tips are truly that, you set it and forget it and before you know it, you have a wholesome, foolproof meal on the table any night of the week. Love a hearty home-cooked dinner recipe? We've got you covered. Try our Crockpot Beef and Noodles, Queso Chicken and Rice, and Smothered Pork Chops.

Why You'll Love this Recipe

• Beyond Simple to Make. With a mere quick sear and mix of ingredients, it’s an excellent set-it-and-forget-it that will leave you only needing to add your favorite sides.
• Make It Your Own. This dish can easily be adapted to your palates preference by switching up the seasonings and adding vegetables.
• Leftovers to Look Forward To. This dish is so delicious that you’ll be anxiously awaiting to reheat them for lunch or another dinner!
• Comfort Food Classic. Fall-apart beef with tender noodles or potatoes wrapped in a savory rich gravy has all the qualities of a cozy meal!

This was SO good...and easy! I got three meals out of it (for two people). Love your recipes, I follow on Instagram. Keep up the good work! -Yvette

I made this when the weather was a bit chillier. Fantastic comfort food at its best. I really enjoy all the recipes, and share many on my FB page. -Elaine

What is Chuck Roast?

Chuck roast is a cut of beef that comes from the shoulder area of a cow. It is known for its rich flavor and tenderness, especially when cooked slowly.

It’s a popular choice for pot roasts, stews, and braised dishes because it contains a good amount of marbling, which adds moisture and flavor during cooking.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Chuck Roast or Stew Meat: The star ingredient that transforms into a tender, flavorful cut of meat as it cooks low and slow.
• Cream of Mushroom Soup: Adds moisture, acts as a binder, and adds flavor and a creamy texture to the gravy.
• Brown Gravy Mix: A pre-made mixture of ingredients that is convenient to use. It contains a thickening agent that, when mixed with liquid and heated, will create a velvety smooth texture.
• Onion Soup Mix: A convenient pre-mixed blend of savory seasonings.
• Beef Broth: Provides essential moisture, enhances flavor, and promotes tenderness.
• Olive Oil (if searing first): Helps in browning the beef, creating a flavorful crust and enhancing the overall taste of the dish.

Tools You’ll Need

• Optional Cooking Method Tools
  • Large Skillet with Lid
  • 13”x9” Baking Dish
  • Crockpot
  • Instant Pot
• Mixing Bowl
• Whisk

How to Make Beef Tips and Gravy

1. There are lots of successful ways to make this recipe! The steps slightly vary depending on your cooking method of choice. Searing the beef first is optional, but it does add a great flavor and color.

2. Cooking Methods:
   • Skillet Method: If searing first, heat oil in a large skillet on high heat and sear beef 1-2 minutes per side. In a bowl, whisk together the remaining ingredients. Turn off the heat, pour the mixture on top of the beef, cover with a lid and bake at 350°F 2-2 ½ hours.
   • 13”x9” Method: Sear first if you’d like. If you don’t, just mix all the ingredients (minus the oil) in the baking dish. Cover tightly with foil, and bake at 350°F 2-2 ½ hours.
   • Crockpot Method: Sear first if you’d like. If you don’t, just mix all the ingredients (minus the oil) in the Crockpot. Cover with the lid, and cook on high 4-5 hours or low 8-9 hours.
   • Instant Pot Method: Set Instant Pot to sauté mode and add oil. Add beef and sauté until browned on all sides, Pour in the gravy/soup/beef broth mixture. Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 25 minutes. When the cook time finishes, let the pot sit undisturbed for a 20 minute natural release, then turn the steam release knob to venting. Open the lid and stir the beef tips and the gravy.
3. Once the beef has completed cooking, stir and coat all the pieces with the gravy.
4. You can serve the beef tips and gravy alone or over mashed potatoes, pasta or rice.

Expert Tips

• If using smaller cut up stew meat, it will likely be fork tender closer to 2 to 2hr 15minutes.
• Optional delicious add-ins to this dish are sliced onion, mushrooms and/or fresh garlic!
• The cuts of beef that will yield the most tender results are chuck roast, sirloin or tenderloin tips. Stew meat tips works as well, but if they’re a lower grade, they’ll be a bit more chewy.
• It’s personal preference, but I use low-sodium products in this recipe.

SUBSTITUTIONS

When substituting for chuck roast in recipes, you'll want to choose cuts of meat that have similar characteristics in terms of flavor, marbling, and tenderness. Some other cuts that can be suitable alternatives for chuck roast are bottom round roast, top sirloin roast or chuck eye roast.

If you’d prefer homemade versions of the ingredients in this recipe here's how you can make the:

• My homemade cream of mushroom soup is simple, rich and delicious!
• A homemade version of Lipton Onion Soup Mix can be used instead of store-bought. Simply combine 2 ½ tablespoons dried minced onion, 4 cubes regular or reduced sodium beef bouillon, crumbled, 1 teaspoon onion powder, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper. This is the equivalent to 1- 1 ounce packet from the box.
• A homemade version of Brown Gravy Mix can be used instead of store-bought. Simply combine 1 ⅔ cups cornstarch, 6 tablespoons beef bouillon powder (regular or low sodium), 2 teaspoons onion powder, 1 teaspoon garlic powder, ½ teaspoon black pepper. You'll need to use 2-3 tablespoons of this homemade version in the recipe.

What to Serve with No Peek Beef Tips

Pretty much any side item that soaks up the gravy and compliments the beef's savory rich flavor will pair perfectly with this dish! Our favorite side dish to have with is Whipped Mashed Potatoes.

A close second would be pasta or low carbohydrate noodles. It's also incredible with a crispy parmesan roasted cauliflower, roasted vegetables, steamed broccoli and green beans.

Storage

Store in the fridge in an airtight container for up to 4 days. Reheat on the stove or in the microwave for a few minutes until warmed through.

You can also freeze any leftovers. They keep well in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in the microwave or on the stove for a few minutes.

FAQs

More Comfort Food Recipes

• Braised Beef Short Ribs
• Creamy Whipped Mashed Potatoes
• Crockpot Roast Beef

Print

Beef Tips and Gravy

This one pan, 6-ingredient Beef Tips and Gravy dinner is an easy, cozy and delicious! Another beauty about this dinner is that it can be made in so many ways, regardless of the cooking method it's guaranteed to be a success.

Course Main Course

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 6 Servings

Calories 345kcal

Ingredients

• 2 ½-3 lb cubed chuck roast or stew meat 1 ½-2 inch cubes
• 10.5 oz condensed cream of mushroom soup regular or low-sodium
• 0.87 oz packet brown gravy mix regular or lower sodium
• 1 oz packet dry onion soup mix
• 10.5 oz low-sodium beef broth
• 2 tbsp olive oil if searing first

Instructions

• Preheat oven to 350°F. 
• To a 13’’x9’’ baking dish, whisk together the soup, beef broth, onion soup mix, and brown gravy mix. Once combined, add the beef to the baking dish and cover with the sauce. 
• Cover tightly with aluminum foil and bake for 2-2 ½ hours. 
• Serve over your favorite rice, pasta, or potatoes.

Video

Notes

Tips and Substitutions

• If using smaller cut up stew meat, it will likely be fork tender closer to 2 to 2hr 15minutes.
• Optional delicious add-ins to this dish are sliced onion, mushrooms and/or fresh garlic!
• The cuts of beef that will yield the most tender results are chuck roast, sirloin or tenderloin tips. Stew meat tips works as well, but if they’re a lower grade, they’ll be a bit more chewy.
• It’s personal preference, but I use low-sodium products in this recipe.
• Homemade cream of mushroom soup, beef gravy mix, and onion soup mix are noted under substations on the recipe on dinnerin321.com

Nutrition

Serving: 1Serving | Calories: 345kcal | Carbohydrates: 7g | Protein: 27g | Fat: 23g

The post Beef Tips and Gravy appeared first on Dinner in 321.