It's difficult to sum up in words how much we love Sausage Stuffing Balls! This recipe has been in our family for multiple generations and is at every holiday event in the fall and winter. We always make a double or triple batch of the recipe because everyone truly loves them!

With just 3 ingredients, almost anyone can master stuffing balls with sausage. They are the best appetizer or also a great side dish for any meal. You can customize them with herbs, different cheeses, and spice blends as you desire.

We're famous for sausage balls and have a few varieties to try. Our viral recipe for Red Lobster Sausage Balls uses pimento cheese and Red Lobster Biscuit Mix (it has over 12 million views!). We also have Bisquick Sausage Balls that are flavorful and simple to make too!

Why You'll Love This Recipe

• Easy to Make: Just three ingredients make it simple and quick to prepare.
• Great Flavor: The mix of sausage, stuffing, and cheese tastes delicious together.
• Quick Cooking: Cooks fast, perfect for busy nights or last-minute meals or party prep.
• Customizable: You can easily add your favorite herbs, spices, or veggies.
• Popular with Everyone: These sausage stuffing balls are a hit at parties and with both kids and adults.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Box of Turkey or Chicken Stove Top Stuffing Mix: The key to these stuffing balls, it has so much flavor and great texture.
• Breakfast Sausage: The best ingredient of them all, you want to make sure to buy fresh, loose breakfast sausage. Do not purchase the precooked links.
• Freshly Shredded Cheddar Cheese: Adds that gooey cheesy component to the stuffing balls with sausage.

Laura Ashley's Tip: You can use leftover stuffing from your holiday meal to make these delicious stuffing balls as well! Make sure your stuffing is moist enough to bind nicely into a ball shape.

Tools You'll Need

• Mixing Bowl
• Scoop
• Spatula
• Sheet Pan

How to Make Sausage Stuffing Balls

1. Preheat oven to 375°F. Line a baking sheet with parchment paper or non-stick aluminum foil.
2. Bring 1 cup water to a boil in the microwave or on the stovetop. In a medium bowl, combine the boiling water and box of stuffing. Stir and fluff with a fork until the water is fully absorbed into the stuffing.

3. To a large mixing bowl, add the prepared stuffing mix, uncooked sausage, and shredded cheddar cheese. Mix by hand or with an electric mixer until well-combined.

4. Using a cookie scoop or spoon, form the mixture into 1-inch balls. Place on the prepared baking sheet.

5. Bake 20-25 minutes, or until browned and cooked through.
6. Once the sausage stuffing balls are done, remove them from the oven and cool slightly. Serve by themselves or with a dipping sauce on the side.
7. Optional Homemade Cranberry Dipping Sauce: In a medium bowl, mix together 1 cup homemade or store-bought cranberry sauce with 1 tablespoon orange juice and a pinch of cinnamon. Adjust the flavors to your liking.

Expert Tips

• Buy fresh and uncooked breakfast sausage. Be sure it's the loose breakfast sausage in links or the large roll in the meat section of the grocery store.
• Use an electric hand mixer for easy mixing. This is a great tip, rather than stir by hand, it's even quicker and faster to mix the stuffing with an electric hand mixer.
• Scoop the sausage mixture into even-sized balls using a cookie scoop. This ensures that all of the balls are the same size to allow them to bake evenly.
• Lean Sausage Tip. If using a sausage lower in fat, consider adding ¼ cup additional cheese, 2 ounces cream cheese or ½ cup milk to avoid a dry sausage ball result.
• Customize the flavors. You can use your favorite kind of cheese in this mixture and add different fresh herbs or spices. Parsley, thyme, rosemary, paprika, dry mustard powder, and even a tiny hint of cayenne would all be delicious.
• Homemade Stove Top Stuffing Alternative: If you prefer to make your stuffing mixture from scratch, you can combine these ingredients:
  • 6 cups toasted bread cubes, 1 tablespoon parsley flakes, 3 chicken bouillon cubes or 1 tablespoon salt free chicken bouillon powder, ¼ cup dried onion flakes, ¼ cup dried celery flakes, 1 teaspoon thyme, 1 teaspoon sage, ½ teaspoon black pepper, ½ teaspoon salt

What to Serve with Stuffing Balls with Sausage

Adding a dip can elevate sausage balls flavors even further! My personal favorite is a cranberry dipping sauce such as this convenient Cran Razz Sauce or my homemade dipping sauce that is 1 cup homemade or store-bought cranberry sauce with 1 tablespoon orange juice and a pinch of cinnamon.

A zesty honey mustard sauce, creamy ranch dressing, hot sauce, warm cheese dip or a smoky barbecue sauce can also be excellent dipping options.

Troubleshooting this Sausage Stuffing Ball Recipe

1. Sausage balls are too dry:
   • Problem: Over-mixing the dough or using a lean sausage can result in dry sausage balls.
   • Solution: Mix the ingredients until just combined. Consider using a sausage with a slightly higher fat content or adding a bit of cream cheese or extra cheese to the mixture.
2. Sausage balls are too greasy:
   • Problem: Using a sausage with a high-fat content can lead to greasy sausage balls.
   • Solution: Choose a sausage with a moderate fat content.
3. Sausage balls are unevenly cooked:
   • Problem: Placing sausage cheese balls too closely together on the baking sheet or not rolling equally sized balls can result in uneven cooking.
   • Solution: Ensure that there is enough space between each ball on the baking sheet to allow for even airflow. Use a cookie scoop to ensure consistent size.
4. Sausage balls are not holding their shape:
   • Problem: The mixture may be too wet or not well-chilled before baking.
   • Solution: Add baking mix or flour to the mixture if it's too wet. Additionally, refrigerate the formed balls for at least 30 minutes before baking to help them hold their shape.
5. Sausage balls are too salty:
   • Problem: The sausage or cheese used may be high in salt content, or additional salt was added to the mixture.
   • Solution: Choose a sausage and cheese with lower salt content. 
6. Sausage balls are undercooked or overcooked:
   • Problem: Baking times can vary depending on the size of the sausage balls and the oven temperature.
   • Solution: Follow the recommended baking time in the recipe, but keep an eye on the sausage balls and adjust the time as needed. They should be golden brown and cooked through.
7. Sausage balls are too dense:
   • Problem: Overmixing the dough can result in dense sausage balls.
   • Solution: Mix the ingredients until just combined to avoid overworking the dough. This helps maintain a lighter texture in the finished product.

Storage and Freezing

Store any leftover stuffing balls with sausage in an airtight container in the fridge for up to four days. Reheat in the oven or toaster oven until warmed through and a little toasted on top.

You can freeze leftover sausage balls too for up to 2 months. Thaw in the fridge overnight or on the counter for a few hours. Reheat as mentioned above.

Sausage Stuffing Balls are also perfect to make ahead of time too! You can make the stuffing mixture the day before, roll, and place the balls in an airtight container. Right before guests arrive, transfer them to a prepared sheet pan, and bake as directed.

You can even freeze raw stuffing balls as well! Layer them in between pieces of parchment and freeze for up to 2 months. You can bake them directly from frozen, the cook time will be a little longer to guarantee they are cooked through and toasted on top!

FAQs

More Easy Appetizer Recipes

• Christmas Deviled Eggs
• Chipped Beef Cheese Ball
• Pepper Jelly Cream Cheese Dip
• Steak and Cheese Appetizer Bites

Print

Sausage Stuffing Balls

These addicting 3-ingredient Sausage Stuffing Balls are the easiest appetizer or side dish for any party or gathering. We love to serve them during the holidays. Be sure to make extra, they will be gone in an instant!

Course Appetizer

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 50 servings

Calories 46kcal

Ingredients

• 6 ounce box turkey or chicken Stove Top
• 1 pound breakfast sausage
• 2 cups freshly shredded cheddar cheese

Instructions

• Preheat oven to 375°F. Line a baking sheet with parchment paper or non-stick aluminum foil.
• Bring 1 cup water to a boil in the microwave or on the stovetop. In a medium bowl, combine the boiling water and box of stuffing. Stir and fluff with a fork until the water is fully absorbed into the stuffing.
• To a large mixing bowl, add the prepared stuffing mix, uncooked sausage, and shredded cheddar cheese. Mix by hand or with an electric mixer until well-combined.
• Using a cookie scoop or spoon, form the mixture into 1-inch balls. Place on the prepared baking sheet.
• Bake 20-25 minutes, or until browned and cooked through.
• Once the sausage stuffing balls are done, remove them from the oven and cool slightly. Serve by themselves or with a dipping sauce on the side.
• Optional Homemade Cranberry Dipping Sauce: In a medium bowl, mix together 1 cup homemade or store-bought cranberry sauce with 1 tablespoon orange juice and a pinch of cinnamon. Adjust the flavors to your liking.

Video

Notes

Storage: 

Store any leftover stuffing balls with sausage in an airtight container in the fridge for up to four days. Reheat in the oven or toaster oven until warmed through and a little toasted on top.

You can freeze leftover sausage balls too for up to 2 months. Thaw in the fridge overnight or on the counter for a few hours. Reheat as mentioned above.

Sausage Stuffing Balls are also perfect to make ahead of time too! You can make the stuffing mixture the day before, roll, and place the balls in an airtight container. Right before guests arrive, transfer them to a prepared sheet pan, and bake as directed.

You can even freeze raw stuffing balls as well! Layer them in between pieces of parchment and freeze for up to 2 months. You can bake them directly from frozen, the cook time will be a little longer to guarantee they are cooked through and toasted on top!

Tips: 

• Buy fresh and uncooked breakfast sausage. Be sure it's the loose breakfast sausage in links or the large roll in the meat section of the grocery store.
• Use an electric hand mixer for easy mixing. This is a great tip, rather than stir by hand, it's even quicker and faster to mix the stuffing with an electric hand mixer.
• Scoop the sausage mixture into even-sized balls using a cookie scoop. This ensures that all of the balls are the same size to allow them to bake evenly.
• Lean Sausage Tip. If using a sausage lower in fat, consider adding ¼ cup additional cheese, 2 ounces cream cheese or ½ cup milk to avoid a dry sausage ball result.
• Customize the flavors. You can use your favorite kind of cheese in this mixture and add different fresh herbs or spices. Parsley, thyme, rosemary, paprika, dry mustard powder, and even a tiny hint of cayenne would all be delicious.
• Homemade Stove Top Stuffing Alternative: If you prefer to make your stuffing mixture from scratch, you can combine these ingredients:
  • 6 cups toasted bread cubes, 1 tablespoon parsley flakes, 3 chicken bouillon cubes or 1 tablespoon salt free chicken bouillon powder, ¼ cup dried onion flakes, ¼ cup dried celery flakes, 1 teaspoon thyme, 1 teaspoon sage, ½ teaspoon black pepper, ½ teaspoon salt

Nutrition

Calories: 46kcal | Carbohydrates: 3g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 131mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 52IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 0.2mg

The post Sausage Stuffing Balls appeared first on Dinner in 321.

A delectable twist on the usual spicy chicken dip with a nod to traditional Nashville hot chicken, this Nashville Hot Chicken Dip brings the heat and the flavor. With a creamy, tangy base, juicy chicken, zesty hot sauce and crunchy breadcrumbs, it's got all your favorite parts of Nashville hot chicken, in dip form!

Our favorite part? This Nashville Hot Chicken Dip is quick to prep in just 15 minutes, and you can serve it with almost any dipper, making it an appetizer everyone's sure to get fired up for. Serve it for game day or any party and it's bound to be a winner each and every time.

If you like this kicked up dip, be sure to try some of our other popular dip recipes. We love this sweet and spicy Pepper Jelly Cream Cheese Dip and our Easy Buffalo Chicken Dip is always a winner. Enjoy!

Why You'll Love This Recipe

• Twist On Traditional Nashville Hot Chicken. There's so much to love about Nashville hot chicken - the sweet, the spicy, and tender juicy chicken. This has all of that, in creamy dip form!
• Quick and Easy App. Made with just a handful of ingredients and things you probably already have in your pantry, this dip can be whipped up and ready to eat in a flash.
• Perfect Party Dip. Everyone loves a dip! And this one is a crowdpleaser for sure. With all the flavors and textures you want in a shareable app, this dip is perfect for any party, game day, or special occasion.
• Customizable for Spice. Make this dip as spicy or mild as you'd like - you can control the hot sauce and the spices. And mix it up with your dippers! Use a combination of chips, crackers, and fresh veggies.

Laura Ashley's Tip: To make this dip even easier, use rotisserie chicken that you shred and fold into the creamy mixture. It's my favorite store-bought shortcut.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Cream Cheese: Creamy, rich and tangy, this is the base for any great dip.
• Sour Cream: Adds a nice tang and helps to create a nice light consistency for the dip.
• Mayonnaise: Creamy and also slightly tangy, this adds great base flavor for the dip.
• Hot Sauce or Nashville Hot Sauce: The hot sauce you use is really what makes this recipe. Sometimes it’s hard to find Nashville hot sauce in a bottle like Frank’s Nashville Hot Sauce or Honky Tonk. You can use Cholula or your favorite variety of hot sauce instead. If doing so, make sure to add hot honey to get that sweet and spicy balance.
• Cayenne Pepper and Smoked Paprika: Adds a little kick and smoky flavor to the dip.
• Garlic Powder and Onion Powder: Adds big, aromatic seasoning to the dip.
• Colby Jack Cheese: Mild in flavor with a great melty consistency, this is the perfect cheese for this dip.
• Chicken: Tender and juicy, use shredded rotisserie chicken, or cook your own!
• Bread Crumbs: Crushed cracker crumbs or panko breadcrumbs add a nice golden brown crunch to the top of the dip.
• Butter: Everything's better with butter! This helps the breadcrumbs to brown up nicely.
• Toppings: Pickles, Green Onions, Crispy Chicken, Honey or Hot Honey: Take 'em all or leave out the ones you don't prefer. Pickles are traditionally served with Nashville hot chicken, so we love serving things alongside of the dip, honey and hot honey add even more sweetness and spice, crispy chicken drives home the Nashville hot chicken flavor profile, and green onions are the perfect color to garnish on top.

Tools You'll Need

• 2 Quart Baking Dish or 9x9 Inch Baking Dish
• Measuring Cups and Spoons
• Hand Mixer
• Hand Held Rotary Grater or Counter-Top Rotary Grater

How To Make Nashville Hot Chicken Dip

1. Preheat oven to 350°F. Meanwhile, in a large mixing bowl, using an electric mixer or spatula, combine softened cream cheese, sour cream, mayonnaise, hot sauce, cayenne pepper, paprika, garlic powder, onion powder, and shredded Colby Jack cheese. Mix until well combined. 

2. Add chicken to the mixture, then mix until evenly dispersed. 

3. Spread the mixture evenly in a greased 9x9-inch or 2 quart baking dish.
4. In a small bowl, combine bread crumbs and butter. Sprinkle the mixture over the top of the dip.

5. Bake 20-25 minutes, until the dip is heated through and bubbly. Remove from the oven and let it cool slightly. Garnish as desired. Serve with tortilla chips, corn chip scoops, pretzel bites, crackers, or raw veggies.

Expert Tips

• Sauce Recommendation: Nashville hot chicken sauce is typically made from a combination of cayenne pepper, brown sugar, garlic powder, onion powder, and paprika. Sometimes it’s hard to find it in a bottle like Frank’s or Honky Tonk. You can use Cholula or your favorite variety of hot sauce instead. I would recommend adding the hot honey to get that sweet and spicy balance.
• Use Rotisserie Chicken. Store-bought shortcuts are your friend! Use shredded rotisserie chicken here - it's quick, easy and super flavorful.
• Adjust Consistency. Add more or less sour cream, mayo or cream cheese to get the dip to the thickness you'd like. You can also add a bit more or less chicken, too. Some people like a thinner dip, while others prefer a thick and hearty dip.
• Top With Something Cool. Get creative with your toppings. We named a few of our favorites above, but don't be afraid to top with cool, crunchy pickles or jalapenos for an extra kick, or even add another drizzle of sour cream.
• Soften Cream Cheese Quickly. If you forget to soften your cream cheese for easier mixing, just unwrap it and microwave it in 10 second intervals until soft to the touch.

Storage and Make Ahead Instructions

• Fridge: We'd be surprised if you have any leftovers of this addictive dip, but if you do, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven until warmed through and melty on top.
• Make-Ahead: This is a great app to make in advance. Simply combine everything, store in the fridge, and hold off on adding the breadcrumbs until it's time to bake and serve.

FAQs

More Easy Dip Recipes

• Cream Cheese Onion Dip
• Chili Cheese Cream Cheese Dip
• Caramel Apple Dip
• Slow Cooker Buffalo Chicken Dip

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Nashville Hot Chicken Dip

This Nashville Hot Chicken Dip has all of the delicious flavors of traditional Nashville Hot chicken, in an irresistible dip. It's the perfect combination of spicy tender chicken with a buttery breadcrumb topping. It can be whipped up in minutes, making it the ideal party dip to serve for game day or any occasion.

Course Appetizer

Cuisine American

Keyword holidays, party

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 231kcal

Ingredients

• 8 ounces cream cheese softened
• ½ cup sour cream
• ½ cup mayonnaise
• ¼ cup hot sauce see note
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 2 cups shredded Colby Jack cheese divided
• 2 cups shredded cooked chicken
• ½ cup crushed buttery round crackers
• 2 tablespoons salted butter
• Optional toppings: chopped pickles, sliced green onions, crispy cooked chicken pieces, honey, and/or hot honey

Instructions

• Preheat oven to 350°F.
• In a large mixing bowl, using an electric mixer or spatula, combine softened cream cheese, sour cream, mayonnaise, hot sauce, cayenne pepper, paprika, garlic powder, onion powder, and shredded Colby Jack cheese. Mix until well combined. 
• Add chicken to the mixture, and mix until evenly dispersed. 
• Spread the mixture evenly in a greased 9x9-inch or 2 quart baking dish.
• In a small bowl, combine bread crumbs and butter. 
• Sprinkle the mixture over the top of the base. 
• Bake 20-25 minutes, or until the dip is heated through and bubbly.
• Remove from the oven and let it cool slightly. Garnish as desired. Serve with tortilla chips, corn chip scoops, pretzel bites, crackers, or raw veggies.

Video

Notes

Storage: 

• • Fridge: We'd be surprised if you have any leftovers of this addictive dip, but if you do, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven until warmed through and melty on top.

• • Make-Ahead: This is a great app to make in advance. Simply combine everything, store in the fridge, and hold off on adding the breadcrumbs until it's time to bake and serve.

Tips: 

• • Sauce Recommendation: Nashville hot chicken sauce is typically made from a combination of cayenne pepper, brown sugar, garlic powder, onion powder, and paprika. Sometimes it’s hard to find it in a bottle like Frank’s or Honky Tonk. You can use Cholula or your favorite variety of hot sauce instead. I would recommend adding the hot honey to get that sweet and spicy balance.
  • Use Rotisserie Chicken. Store-bought shortcuts are your friend! Use shredded rotisserie chicken here - it's quick, easy and super flavorful.
  • Adjust Consistency. Add more or less sour cream, mayo or cream cheese to get the dip to the thickness you'd like. You can also add a bit more or less chicken, too. Some people like a thinner dip, while others prefer a thick and hearty dip.
  • Top With Something Cool. Get creative with your toppings. We named a few of our favorites above, but don't be afraid to top with cool, crunchy pickles or jalapenos for an extra kick, or even add another drizzle of sour cream.

•  

•  

Nutrition

Calories: 231kcal | Carbohydrates: 6g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 473mg | Potassium: 173mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 588IU | Vitamin C: 4mg | Calcium: 202mg | Iron: 1mg

The post Nashville Hot Chicken Dip appeared first on Dinner in 321.

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.

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

Print

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.

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

Print

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

The post Homemade SpaghettiOs (with Meatballs) appeared first on Dinner in 321.

If you're looking to take your mashed potatoes to the next level, these Loaded Mashed Potatoes are your answer! Combining creamy, buttery potatoes with sharp cheddar, crunchy bacon, and a sprinkle of green onions, this side dish can be prepped in 10 minutes and brings all your favorite baked potato toppings together.

Do you love learning a new way to repurpose leftovers that makes them even better the second time? Well, this decadent dish is perfect for using up those leftover mashed potatoes in the fridge!

I love making them with my Whipped Mashed Potatoes or Sour Cream Mashed Potatoes, both made with russet potatoes or Yukon gold potatoes. Short on time but craving these? Pick up some store-bought, ready-made mashed potatoes or make instant!

A potato side dish is a guaranteed family weeknight dinner, holiday dinner, or get-together hit! Be sure to add Crispy Parmesan Potatoes and Ranch Roasted Potatoes to your dinner rotation!

Why You'll Like This Recipe

• Rich and Creamy: The combination of melty cheddar cheese and mashed potatoes creates a creamy texture that’s hard to resist.
• Ultimate Comfort Food Side Dish: Loaded with cheese, crumbled strips of bacon, and green onions, these baked mashed potatoes are the definition of comfort.
• Easy to Make: This potato recipe is super simple and can be made with leftover mash potatoes or a quick store-bought option.
• Crowd-Pleaser: Loaded mashed potato casserole is one of our favorite side dishes to serve for Thanksgiving dinner, Christmas dinner, potlucks, or just a family weeknight meal. Who doesn’t love cheesy, bacon-loaded potatoes? I guarantee it'll get rave reviews!!

Ingredients

Scroll Down to the Recipe Card for the Full Recipe and Ingredient Amounts 

• Prepared Mashed Potatoes: The base of this recipe, mashed potatoes provide the creamy and fluffy texture that holds all the toppings.
• Sharp Cheddar Cheese: Adds a rich, sharp flavor and gooey texture to the dish when melted into the mashed potatoes.
• Cooked and Crumbled Bacon: Provides a salty, smoky crunch that pairs perfectly with the creamy mashed potatoes and cheese. I love a good thick-cut bacon cut into small pieces!
• Green Onions: Adds a pop of color and fresh, mild onion flavor to brighten up the richness of the dish.

Tools You'll Need

• 9"x9" Baking Dish or Casserole Dish
• Mixing Bowl
• Measuring Cups and Spoons

How to Make Loaded Mashed Potatoes

1. Preheat oven to 350°F. If needed, rehydrate the prepared mashed potatoes with 2-4 tablespoons of milk or chicken broth to a whipped, smooth consistency.
2. In a large bowl, combine mashed potatoes, 1 ½ cups of the shredded sharp cheddar cheese, ½ cup of the bacon, and half of the sliced green onions. Stir until well-mixed. Season with salt and black pepper to taste.

3. Transfer the mixture to a greased 9"x9" baking dish.

4. Sprinkle the remaining cheddar cheese on top. Cover with aluminum foil. 

5. Bake 30 minutes. Remove the foil. Sprinkle the remaining bacon on top. Bake an additional 10 minutes or until the cheese is melted and bubbly and the potato mixture is starting to brown at the edges. 

6. Sprinkle the remaining green onions over the top. Serve hot with a dollop of sour cream if desired.

Pro Tips and Substitutions

• Cheese Variations. Try swapping the sharp cheddar with other cheeses like mozzarella, Monterey Jack, or a blend of cheeses for different flavor profiles. I highly recommend shredding a block of cheese fresh if possible! Pre-shredded cheeses don’t melt as effectively. 
• Potato Rehydration. If you're prepared potatoes aren't smooth and easy to spread with a spoon, you can add a little bit of whole milk, skim milk, or chicken broth to bring them to a creamier texture.
• Bacon Alternatives. If you don’t have regular bacon, you can substitute it with turkey bacon, pancetta, or even crumbled sausage.
• Add Extra Cream. For an even richer flavor, you can mix ½ cup of sour cream, ½ cup heavy cream, or 2-4 ounces softened cream cheese into the leftover mashed potatoes.
• Flavor Additions. Add fresh herbs like parsley or chives for a herby twist. You could also sprinkle a bit of garlic powder or minced garlic cloves for extra flavor.
• Topping Options. Other great toppings include sour cream, jalapeños, crispy fried onions, minced fresh chives, or extra cheese.

What to Serve with Loaded Mashed Potatoes Recipe

Want to know what meals these potatoes go with? Literally ANYTHING!! We have these with so many dinners, but a few of our favorites to have them with are Glazed Pork Tenderloin, Salmon Cakes Patties, Slow Cooker Barbecue Chicken Legs, and Creamy Garlic Pork Chops.

A few vegetable side dishes that go great with these potatoes are Crispy & Garlicky Green Beans, Easy Cooked Vegetables, and Garlic Broccoli and Mushrooms.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can freeze loaded mashed potatoes for up to 1 month.

To reheat, bake them in the oven at 350°F until warmed through or heat in a microwave-safe bowl in the microwave, stirring every 45 seconds until heated through.

Frequently Asked Questions

More Delicious Potato Recipes

• Cheesy Ham and Potato Casserole
• Buttered Potatoes
• Classic Potato Salad
• Italian Roasted Potatoes
• Crockpot Ham and Potato Soup

Print

Loaded Mashed Potatoes Recipe

Loaded Mashed Potatoes are the perfect potato upgrade! Prepped in 10 minutes, this dish has all your favorite loaded baked potato flavors in one bite; crispy bacon, gooey cheddar cheese, and fresh green onions! It's total comfort food!

Course Side Dish

Cuisine American

Keyword pork, vegetables

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 servings

Calories 303kcal

Ingredients

• 5 cups prepared homemade or store-bought mashed potatoes (see note) see note
• 2 cup shredded sharp cheddar cheese divided
• ¾ cup cooked and crumbled bacon
• 2 tablespoons sliced green onions

Instructions

• Preheat oven to 350°F. If needed, rehydrate the prepared mashed potatoes with 2-4 tablespoons of milk or chicken broth to a whipped, smooth consistency.
• In a large bowl, combine mashed potatoes, 1 ½ cups of the shredded sharp cheddar cheese, ½ cup of the bacon, and half of the sliced green onions. Stir until well-mixed. Season with salt and black pepper to taste.
• Transfer the mixture to a greased 9"x9" baking dish.
• Sprinkle the remaining cheddar cheese on top. Cover with aluminum foil.
• Bake 30 minutes. Remove the foil. Sprinkle the remaining bacon on top. Bake an additional 10 minutes or until the cheese is melted and bubbly and the potato mixture is starting to brown at the edges.
• Sprinkle the remaining green onions over the top. Serve hot with a dollop of sour cream if desired.

Video

Notes

Pro Tips and Substitutions

• • Cheese Variations: Try swapping the sharp cheddar with other cheeses like mozzarella, Monterey Jack, or a blend of cheeses for different flavor profiles. I highly recommend shredding a block of cheese fresh if possible! Pre-shredded cheeses don’t melt as effectively. 

• • Potato Rehydration: If you're prepared potatoes aren't smooth and easy to spread with a spoon, you can add a little bit of whole milk, skim milk, or chicken broth to bring them to a creamier texture.

• • Bacon Alternatives: If you don’t have regular bacon, you can substitute it with turkey bacon, pancetta, or even crumbled sausage.

• • Add Extra Cream: For an even richer flavor, you can mix ½ cup of sour cream, ½ cup heavy cream, or 2-4 ounces softened cream cheese into the leftover mashed potatoes.

• • Flavor Additions: Add fresh herbs like parsley or chives for a herby twist. You could also sprinkle a bit of garlic powder or minced garlic cloves for extra flavor.

• • Topping Options: Other great toppings include sour cream, jalapeños, crispy fried onions, minced fresh chives, or extra cheese.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can freeze loaded mashed potatoes for up to 1 month. To reheat, bake them in the oven at 350°F until warmed through or heat in a microwave-safe bowl in the microwave, stirring every 45 seconds until heated through.

 

Nutrition

Calories: 303kcal | Carbohydrates: 28g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 330mg | Potassium: 428mg | Fiber: 2g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 27mg | Calcium: 188mg | Iron: 1mg

The post Loaded Mashed Potatoes appeared first on Dinner in 321.

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.

Oh a meatball sub, it's just so delicious in every bite. That's why we had to make a casserole version of one of our favorite sandwiches. It truly is one of the best casseroles we've made to date!

This Meatball Sub Casserole is built like a lasagna just with meatballs, marinara, cheese, and slices of Italian bread. It bakes up into the most delicious, melt-in-your mouth layers of Italian comfort.

We kept it simple in our recipe, but you can also add whatever meatball sub ingredients you like - other cheeses, red chili flakes, olives, spinach, the options are endless!

With this meatball casserole ready in under an hour, you can have a fun yet hearty meal on the table in no time. And guess what? The leftovers are even better too!

If you love a great casserole recipe, we happen to have several that have gone viral. Try our Reuben Casserole, Chicken and Swiss Casserole, and Frito Taco Casserole.

Why You'll Love this Recipe

• Easy to prepare using frozen meatballs. Use frozen or homemade, your choice. We often love to use leftover meatballs in this recipe.
• Only 10 ingredients. It's a simple shopping list for a recipe that can feed the family for a few days!
• Great for kids and adults alike. Every member of the family will be a fan of this casserole, it's hard to go wrong here with tender meatballs and gooey cheese.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Italian loaf or French bread loaf: The bread that structures the meatball bake. Either Italian or French bread works great.
• Cream cheese (regular or ⅓-less fat): Spread on the inside of the bread to create that custardy texture with the melted cheese in each bite.
• Mayonnaise (regular or light): Adds creaminess to the casserole.
• Italian seasoning: Gives an herby, seasoned flavor in every bite.
• Garlic powder or fresh garlic cloves: Infuses each bite with nice garlic flavor.
• Seasoning salt blend: A mixture of paprika, garlic powder, onion powder, and salt. Boosts the flavors of each ingredient. Livia’s Seasoning Salt is my go-to blend.
• Mozzarella cheese slices: The cheese is the best part, gives it that gooey and melty quality.
• Meatballs: Use frozen for ease or fresh too if you have time. See my meatball options section for all the great variations you can use!
• Marinara sauce: Buy the best brand you can, the freshest tomato flavor is ideal.
• Shredded parmesan cheese: Gives a salty, cheese quality that's perfect for meatball casserole.

How to Make Meatball Sub Casserole

1. Preheat oven to 350°F.
2. Arrange the Italian bread slices in a single layer in the bottom of a 13"x9" baking dish.

3. Drizzle or spritz the bread slices with the olive oil, ensuring they are lightly coated. Bake for 5-7 minutes.
4. In a medium bowl, combine cream cheese, mayonnaise, Italian seasoning, garlic powder, and seasoning salt. Mix until smooth and well combined.

5. Spread the cream cheese mixture evenly over the toasted bread slices.

6. Place 6 of the mozzarella cheese slices in an even layer on the cream cheese mixture.
7. In a large bowl, coat meatballs in the marinara sauce. Arrange the meatballs evenly over the cheese slices.

8. Sprinkle Parmesan cheese evenly over the top, then add the last 6 slices of mozzarella in an even layer.

9. Bake 30-35 minutes, or until the cheese is melted and bubbly and meatballs reach a minimum internal temperature of 165°F.
10. Slice and serve as you would a lasagna, making sure each portion has plenty of meatballs, sauce, and cheesy goodness. Add additional parmesan cheese on top, if desired.

Meatball Options

Fresh or frozen, it's up to you! Store-bought are totally fine if it's a busy weeknight and you need to get dinner on the table fast. Frozen meatball bags come in SO many sizes, shapes, and types of meat. Beef, pork, chicken, turkey, meatless, Italian, spicy, mild...it's up to you. Around 20-30 meatballs works nicely.

My FAVORITE homemade meatball recipe to make ahead of time and then use in this dish is from my Homemade Spaghettios and Meatballs recipe. Make and bake the meatballs just as that recipe says, then proceed with this recipe as written.

Pro Tips

• Toast the bread before building the subs. This is crucial to giving the casserole the right structure in every bite.
• Make it spicy. Add red chili flakes or diced Calabrian chilies for a bit of heat!
• Add more cheese. You can also use provolone if desired for a twist on the mozzarella theme, or use a mix of both!

Storage

Store any leftovers in the fridge in an airtight container for up to 5 days. Reheat in the oven for the best consistency. This helps the bread toast again and not become to soggy.

We don't recommend freezing this casserole as it can compromise the texture of the bread.

You can make this bake ahead of time but not too far in advance. We recommend only 4 hours before baking and serving. This prevents the bread from becoming soggy.

FAQs

More Delicious Casserole Recipes

• Chicken and Swiss Casserole
• Cheesy Broccoli Chicken and Rice Casserole
• Poppy Seed Chicken Casserole
• French Onion Hashbrown Casserole

Print

Meatball Sub Casserole

This Meatball Sub Casserole is simple to prepare using store-bought meatballs and marinara for a hearty weeknight dinner in less than an hour. Customize the filling with your favorite sub fillings. It's one of those casseroles that's perfect for a potluck because everyone will love it.

Course Main Course

Cuisine American, Italian

Keyword beef, pork, turkey

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 10 servings

Ingredients

• 12.5 ounce Italian loaf or French bread loaf sliced into 10 1-inch slices
• 1 tablespoon olive oil
• 8 ounces cream cheese regular or ⅓-less fat, softened
• ½ cup mayonnaise regular or light
• ¼ teaspoon Italian seasoning
• ¼ teaspoon garlic powder or 1-2 minced garlic cloves
• ¼ teaspoon seasoning salt blend or ⅛-1/4 teaspoon salt
• 8 ounces mozzarella cheese slices about 12 slices, divided
• 18-24 ounces meatballs about 20-30 meatballs (see note)
• 24 ounce jar marinara sauce
• ¼ cup shredded parmesan cheese more for garnish

Instructions

• Preheat oven to 350°F.
• Arrange the Italian bread slices in a single layer in the bottom of a 13"x9" baking dish.
• Drizzle or spritz the bread slices with the olive oil, ensuring they are lightly coated. Bake for 5-7 minutes.
• In a medium bowl, combine cream cheese, mayonnaise, Italian seasoning, garlic powder, and seasoning salt. Mix until smooth and well combined.
• Spread the cream cheese mixture evenly over the toasted bread slices.
• Place 6 of the mozzarella cheese slices in an even layer on the cream cheese mixture.
• In a large bowl, coat meatballs in the marinara sauce. Arrange the meatballs evenly over the cheese slices.
• Sprinkle Parmesan cheese evenly over the top, then add the last 6 slices of mozzarella in an even layer.
• Bake 30-35 minutes, or until the cheese is melted and bubbly and meatballs reach a minimum internal temperature of 165°F.
• Slice and serve as you would a lasagna, making sure each portion has plenty of meatballs, sauce, and cheesy goodness. Add additional parmesan cheese on top, if desired.

Video

Notes

Meatball Options

Fresh or frozen, it's up to you! Store-bought are totally fine if it's a busy weeknight and you need to get dinner on the table fast. Frozen meatball bags come in SO many sizes, shapes, and types of meat. Beef, pork, chicken, turkey, meatless, Italian, spicy, mild...it's up to you. Around 20-30 meatballs works nicely.

My FAVORITE homemade meatball recipe to make ahead of time and then use in this dish is from my Homemade Spaghettios and Meatballs recipe. Make and bake the meatballs just as that recipe says, then proceed with this recipe as written.

Pro Tips

• Toast the bread before building the subs. This is crucial to giving the casserole the right structure in every bite.
• Make it spicy. Add red chili flakes or diced Calabrian chilies for a bit of heat!
• Add more cheese. You can also use provolone if desired for a twist on the mozzarella theme, or use a mix of both!

Storage

Store any leftovers in the fridge in an airtight container for up to 5 days. Reheat in the oven for the best consistency. This helps the bread toast again and not become to soggy.

We don't recommend freezing this casserole as it can compromise the texture of the bread.

You can make this bake ahead of time but not too far in advance. We recommend only 4 hours before baking and serving. This prevents the bread from becoming soggy.

The post Meatball Sub Casserole appeared first on Dinner in 321.