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

Print

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.

This Old Fashioned Vegetable Beef Soup is a recipe that my grandma made every winter year after year. It's a recipe that's beloved by my family and friends. Whether you make a big pot for a gathering or serve on a weeknight, it's sure to spread the love with all of your favorite people.

This Beef and Vegetable Soup is totally homemade from start to finish and uses all approachable ingredients that are easy to find at the store. The hands-on prep time is only 20 minutes, the rest of the work is hands-free on the stovetop. It's truly as simple as simple gets for dinner meal prep.

We love to serve this beef stock vegetable soup with mashed potatoes or buttered potatoes. Plus, the leftovers make for great meals several days after too! Be sure to check out my Easy Slow Cooker Beef Stew as well!

Why You'll Love this Recipe

• Cozy and comforting. This homemade beef stew is the definition of comfort food in a bowl. It's healthy and filling for a cold night.
• Meal prep dream. Make a batch of this soup in advance and freeze for a busy week.
• Affordable family favorite. This recipe is requested multiple times during the wintertime in our house. Everyone truly loves how hearty and flavorful this beef soup is, plus it's not too expensive either!

Laura Ashley's Tip: A chuck roast is perfect for a beef stew. You want to cut it into ¾-inch cubes. The tough collagen in the beef will break down and soften as the soup simmers making for very tender meat.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Olive oil or butter: The cooking fat for the stew.
• Chuck roast or stew meat: The beef for the stew, you want to choose a piece of beef that's tougher with more collagen. It will break down and become tender in the soup over the cooking time.
• Seasoning Salt: If you don't have this, just add kosher salt, and a pinch of black pepper, paprika, garlic powder, onion powder, and cayenne.  Livia’s Seasoning Salt is my go-to blend.
• Diced onion: Infuses the broth with sweet onion flavor.
• Garlic cloves: Adds a nice garlic flavor to each bite.
• Celery: Adds nice vegetable aromatics.
• Carrots: Gives that root vegetable sweetness and heartiness to the stew.
• All-purpose flour: Thickens the broth to the right consistency.
• Beef broth or beef stock: Use regular or low sodium, it's rich and hearty when compared to vegetable or chicken stock.
• Tomato paste: Adds a nice tomato-based broth flavor that compliments the beef so well.
• Bay leaves: Adds a nice hint of vegetable flavor.
• Fresh thyme: Gives an earthy yet floral flavor to the vegetables.
• Fresh or frozen green beans: Another easy vegetable that's delicious to add.
• Frozen peas: Don't skip these, they provide a sweetness that compliments the broth very well.
• Potatoes: Adds heartiness and comfort to the recipe and also helps to thicken the broth nicely.

Tools You'll Need

• Large Stock Pot
• Cutting Board
• Chef's Knife
• Ladle

How to Make Vegetable Beef Soup

1. In a large pot or Dutch oven, heat 1 tablespoon of the olive oil or butter over medium-high heat. Season the beef with seasoning salt.

2. Add the seasoned beef to the pot in batches (to avoid overcrowding) and sear until browned on all sides, about 3-4 minutes per batch. Add more oil or butter between batches if needed. Remove from the pot and set it aside.

3. In the same pot, add the remaining 2 tablespoons oil or butter. Once hot, add diced onion and cook 1 minute. Add fresh garlic, stir, and cook an additional minute.
4. Mix in celery and carrots, and cook 3-4 minutes, or until the onions are translucent and vegetables are slightly tender.

5. Add tomato paste and sprinkle flour over the vegetables. Stir to coat them evenly. Cook for 1-2 minutes, stirring constantly.

6. Gradually stir in beef broth or stock and water, scraping up any browned bits from the bottom of the pot.
7. Add bay leaves and thyme sprigs (or dried thyme).

8. Return the browned beef. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beef is mostly tender.
9. After the hour, add potatoes, cover and continue simmering for 30 minutes.
10. Add green beans and frozen peas. Continue to simmer, uncovered, for 10 minutes.

11. Taste the soup and adjust the seasoning with seasoning salt or salt and pepper as needed. Remove the bay leaves and thyme sprigs before serving.
12. Ladle the soup into bowls and serve hot, with your favorite soup sides.

Pro Tips

• Be sure to brown the beef first. This creates extra flavorful beef and also gives you the browned bits on the bottom of the pot that creates an even richer broth. Make sure there is space between the beef pieces in the pot to avoid steaming and allow to meat to brown.
• Cook the tomato paste for about a minute. It's essential to cook the tomato paste for a minute or so to help caramelize the natural sugars and create a deeper and richer tomato flavor in the beef stock.
• Flour is the thickener in this recipe to make the soup the perfect consistency. If your soup is too thin, simply mix equal parts flour and butter into a paste and whisk it into the soup (start with one tablespoon of each). Simmer until thickened.
• Deglaze the pan with stock. When you add the beef stock, be sure to deglaze the pan and scrape any browned bits up of the bottom of the pot. This is where all of the flavor is from searing the beef!
• Set it and Forget It: If you're wanting to opt for a crockpot-style version of this recipe, check out my Easy Slow Cooker Beef Stew!

What to Serve with Vegetable Beef Soup

This hearty soup is delicious paired with so many things. Some of our favorites are a Pimento Grilled Cheese, Jalapeno Cheese Bread, Hoecakes, or crackers with Homemade Pimento Cheese!

Storage and Freezing

Allow the soup to cool to room temperature, then place in an airtight container and refrigerate for up to 4 days. Reheat on the stove or in the microwave for a few minutes until warmed through.

Freezing this beef and vegetable soup works like a charm. You can freeze it for up to 2 months. Thaw on the counter for a couple of hours or in the fridge overnight and reheat on the stove or in the microwave.

Frequently Asked Questions

More Easy Soup Recipes

• Lasagna Soup
• Soup Beans
• Vegetable Soup
• Cheesy Chicken Alfredo Soup

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Old Fashioned Vegetable Beef Soup

This Old Fashioned Vegetable Beef Soup is comfort food at it's finest. With just 20 minutes of prep time, you can let this soup simmer away on a busy weeknight for a cozy meal that's guaranteed to be loved by your family.

Course Main Course, Soup

Cuisine American

Keyword beef, soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 2 hours hours

Servings 6 servings

Calories 424kcal

Ingredients

• 4 tablespoons olive oil or butter divided
• 1-1 ½ pounds chuck roast or stew meat cut into even ¾-inch cubes
• Seasoning Salt amount as desired
• 1 cup diced onion about 1 small onion
• 4 finely diced garlic cloves
• 1 cup chopped celery about 2-3 stalks
• 1 cup chopped carrots about 2-3 carrots
• 4 tablespoons all-purpose flour
• 4 cups beef broth or beef stock regular or low sodium
• 1 ½ cups water
• 6 ounce can tomato paste
• 2 bay leaves
• 3-4 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 cup 1-inch sliced fresh or frozen green beans
• 1 cup frozen peas
• 2 cups peeled and cubed potatoes dice-sized cubes, about 2-3 small potatoes

Instructions

• In a large pot or Dutch oven, heat 1 tablespoon of the olive oil or butter over medium-high heat. Season the beef with seasoning salt.
• Add the seasoned beef to the pot in batches (to avoid overcrowding) and sear until browned on all sides, about 3-4 minutes per batch. Add more oil or butter between batches if needed. Remove from the pot and set it aside.
• In the same pot, add the remaining 2 tablespoons oil or butter. Once hot, add diced onion and cook 1 minute. Add fresh garlic, stir, and cook an additional minute.
• Mix in celery and carrots, and cook 3-4 minutes, or until the onions are translucent and vegetables are slightly tender.
• Add tomato paste and sprinkle flour over the vegetables. Stir to coat them evenly. Cook for 1-2 minutes, stirring constantly.
• Gradually stir in beef broth or stock and water, scraping up any browned bits from the bottom of the pot.
• Add bay leaves and thyme sprigs (or dried thyme).
• Return the browned beef. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beef is mostly tender.
• After the hour, add potatoes, cover and continue simmering for 30 minutes.
• Add green beans and frozen peas. Continue to simmer, uncovered, for 10 minutes.
• Taste the soup and adjust the seasoning with seasoning salt or salt and pepper as needed. Remove the bay leaves and thyme sprigs before serving.
• Ladle the soup into bowls and serve hot, with your favorite soup sides.

Notes

Storage: 

Allow the soup to cool to room temperature, then place in an airtight container and refrigerate for up to 4 days. Reheat on the stove or in the microwave for a few minutes until warmed through.

Freezing this beef and vegetable soup works like a charm. You can freeze it for up to 2 months. Thaw on the counter for a couple of hours or in the fridge overnight and reheat on the stove or in the microwave.

Tips: 

• Be sure to brown the beef first. This creates extra flavorful beef and also gives you the browned bits on the bottom of the pot that create an even richer broth. Make sure there is space between the beef pieces in the pot to avoid steaming and allow to meat to brown.
• Cook the tomato paste for about a minute. It's essential to cook the tomato paste for a minute or so to help caramelize the natural sugars and create a deeper and richer tomato flavor in the beef stock.
• Flour is the thickener in this recipe to make the soup the perfect consistency. If your soup is too thin, simply mix equal parts flour and butter into a paste and whisk it into the soup (start with one tablespoon of each). Simmer until thickened.
• Deglaze the pan with stock. When you add the beef stock, be sure to deglaze the pan and scrape any browned bits up of the bottom of the pot. This is where all of the flavor is from searing the beef!

Nutrition

Calories: 424kcal | Carbohydrates: 31g | Protein: 30g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 708mg | Potassium: 1538mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4659IU | Vitamin C: 36mg | Calcium: 78mg | Iron: 5mg

The post Old Fashioned Vegetable Beef Soup appeared first on Dinner in 321.

Soup beans are one of our family's favorite meals, this recipe has been passed through my family for generations. It’s comforting, healthy, and so easy to make with 4 ingredients. It’s just that simple.

This truly is a hands-free recipe from start to finish. You soak the beans overnight, then add them to the slow cooker and let it do the work for you. It’s a foolproof recipe that’s guaranteed to work. Plus, it’s ideal to make ahead to let the flavors develop.

You can customize to your liking with additional vegetables and spices. For more easy slow cooker recipes try Slow Cooker Pork with Apples, Crockpot Chicken Spaghetti, and Crockpot Sloppy Joes.

Why You'll Love this Recipe

• Easy 4 ingredient stew. It’s just that simple, with 4 ingredients you can have a homemade recipe that’s so comforting on the table for your family.
• Customize with veggies as desired. You can add whatever fresh veggies you want to these Soup Beans; carrots, celery, tomatoes, sweet potatoes, would all be delicious!
• Perfect for meal prep. We love to make a big batch of these soup beans and freeze half of them to eat at a later date. It makes busy weeks or weekends so much easier.
• Slow Cooker Dream. These Soup Beans are truly a hands-free recipe, you soak the beans overnight then let the slow cooker do all of the work for you. It doesn’t get much easier.

Ingredients

Recipe amounts and instructions in the printable recipe card at the bottom of this post. 

• Dried pinto beans: We use dried here and soak them overnight, you could use canned beans too as a shortcut, we just love the way dried beans thicken this soup so nicely.
• Ham hock: Adds the smoky flavor in each bite.
• Onion powder: Gives an onion sweetness throughout the stew.
• White beans: Adds another hint of tender beans. We use canned here since they are smashed and used as a thickener for the stew.

TOOLS YOU'LL NEED 

• 6 Quart or Larger Crockpot
• Can Opener

How to Make Soup Beans

1. Rinse and sort the beans for any pebbles. Add them to a large bowl and cover with 6 cups water. Sit in the refrigerator overnight to allow the beans to absorb the liquid and become tender. 

2. Next day, drain the beans in a colander. Add them to a Crockpot along with 8 cups of water, the ham hock, onion powder, salt and pepper. Stir, cover and cook on low 8-10 hours or until they're tender. 

3. Remove the ham hock and pull the meat away from the bone.

4. Roughly smash the white beans with a fork. Add them and the ham to the Crockpot, stir and allow it to cook 15 minutes on high heat. 

5. Ladle into bowls and serve with cornbread or hoecakes, sliced onions, kraut and wieners, fried potatoes, salmon patties and/or greens.

Pro Tips

• Be sure to soak your beans overnight. We always do this right before we go to bed. In the morning, you can prep them in the crockpot to cook over the day.
• Mashed canned beans acts as your thickener. No need to use flour to thicken this stew, just simply mash canned soft beans together and add to the stew at the end of cooking. It adds a nice creaminess and flavor.
• Swap the beans. You can change out the pinto beans if desired and use black, navy, or white.
• Add some veggies and herbs. Jazz this stew up as much as you desire, add fresh thyme or rosemary. Root veggies like carrots, parsnips, and sweet potatoes are also so delicious in this soup.
• If you don’t want to soak the beans overnight, you can do a pre-soak. Simply boil them in water for 1 to 2 minutes. Turn the heat off and let them cool in the water. After an hour of soaking, drain and rinse.

Make Soup Beans on the Stovetop

To make stovetop soup beans, follow the pre-soak instructions, then add all of the ingredients to a large stockpot on high heat. Once boiling, reduce the heat to low, cover, and simmer for 2-3 hours, stirring occasionally, until the beans are tender.

Storage

Allow the soup beans to cool to room temperature then store in an airtight container in the fridge for up to a week.  Microwave or reheat on the stovetop until warmed through.

Freezing these stewed beans is also great. You can freeze them for up to 2 months. Thaw them at room temperature on the counter or in the fridge overnight. Reheat in the microwave or on the stove until warmed through.

What to Serve with Soup Beans

Soup beans pair so nicely with many things to make them a full meal. Try serving with our Southern Cornbread Recipe, or Jalapeno Cheese Bread, or Pimento Cheese Cornbread.

FAQs

More Easy Soup Recipes

• Crockpot Ham and Potato Soup
• Easy Vegetable Soup
• Crockpot Chicken Gnocchi Soup
• Italian Sausage Tortellini Soup

Print

Soup Beans

This Soup Beans recipe is just 4 ingredients and has so much flavor. It's easy to meal prep for a week of busy meals. The ham hock adds a smoky flavor that makes these tender beans so decadent and rich.

Course Main Course, Soup

Cuisine American

Keyword crockpot, pork

Prep Time 15 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 15 minutes minutes

Servings 8 servings

Ingredients

• 1 pound dried pinto beans
• 1-1 ½ pounds ham hocks
• 2 teaspoons onion powder
• 1 teaspoon salt more to taste
• 1 teaspoon black pepper more to taste
• 15 ounce can white beans drained/rinsed

Instructions

• Rinse and sort the beans for any pebbles. Add the rinsed beans to a large bowl and cover with 6 cups water. Sit in the refrigerator overnight to allow the beans to absorb the liquid and become tender. 
• Next day, drain the beans in a colander. Add the beans to a Crockpot along with 8 cups of water, the ham hock, onion powder, salt and pepper. Stir, cover and cook on low 8-10 hours or until the beans are tender. 
• Remove the ham hock and pull the meat away from the bone. Roughly smash the white beans with a fork. Add the white beans and ham to the Crockpot, stir and allow it to cook 15 minutes on high heat. 
• Ladle into bowls and serve with cornbread or hoecakes, sliced onions, kraut and wieners, fried potatoes, salmon patties and/or greens.

Video

Notes

Storage: 

Allow the soup beans to cool to room temperature then store in an airtight container in the fridge for up to a week.  Microwave or reheat on the stovetop until warmed through.

Freezing these stewed beans is also great. You can freeze them for up to 2 months. Thaw them at room temperature on the counter or in the fridge overnight. Reheat in the microwave or on the stove until warmed through.

Tips: 

• Be sure to soak your beans overnight. We always just do this right before we go to bed. In the morning you can prep them in the crockpot to cook over the day.
• Mashed canned beans acts as your thickener. No need to use flour to thicken this stew, just simply mash canned soft beans together and add to the Soup Beans at the end of cooking. It adds a nice creaminess and flavor.
• Swap the beans. You can change out the pinto beans if desired and use black beans, navy beans, or white beans.
• Add some veggies and herbs. Jazz this stew up as much as you desire, add fresh thyme or rosemary. Root veggies like carrots, parsnips, and sweet potatoes are also so delicious in this soup.
• If you don’t want to soak the beans overnight, you can do a pre-soak. Simply boil the beans in water for 2 to 4 minutes. Turn the heat off and let them cool in the water. After an hour of soaking, drain and rinse.

The post Soup Beans appeared first on Dinner in 321.

Let's just say, this is the top and most requested breakfast recipe in our house. We make it multiple times a year for family and friends for a good reason, it's insanely delicious!

With just 10 ingredients and a prep time of less than 30 minutes, it's a recipe that's difficult to mess up, making it perfect every single time! Add veggies, different cheese, or even different proteins like ham, to change up the flavor profiles.

If you love brunch entertaining we have you covered, try our Bisquick Breakfast Casserole, viral Bojangles Blueberry Biscuits, or overnight French Toast Casserole.

Why You'll Love this Recipe

• Crowd-pleasing breakfast or brunch. We serve this grits breakfast casserole multiple times a year, our family is pretty much famous for it! It's highly requested, why? Because everyone loves it!
• Prepare in just 20 minutes. With a prep time of less than 30 minutes, it's easy for anyone to throw this together on a busy morning.
• Comforting grits casserole that's also customizable. This sausage and grits casserole oozes comfort but can also be easily customized with different proteins, cheese, and spices.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Ground breakfast sausage: Be sure to buy the fresh breakfast sausage, not par-cooked. You can also use turkey or chicken sausage too.
• Quick-cooking grits: The best grits for cooking in a casserole quickly.
• Dried sage: Warm and earthy herb perfect for a comforting casserole.
• Garlic powder: Infuses with garlic flavor and sweetness.
• Onion powder: Adds a hint of onion deliciousness.
• Shredded sharp cheddar cheese: Gives that melty, gooey, and cheesy flavor in each bite.
• Large eggs: Binds the casserole together.
• Salted butter: Adds a salty quality and rich butter flavor that compliments the grits so well.
• Milk: Liquid that hydrates the grits and cooks them perfectly.
• Sliced green onions: Adds fresh, light onion flavor.

Tools You'll Need

• 13"x9" Casserole Dish
• Meat Chopper
• Large Skillet
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cheese Grater
• Cutting Board

How to Make Grits and Sausage Casserole

1. Preheat oven to 350°F. Grease a 13"x9" baking dish with butter or non-stick spray.
2. In a large skillet, cook and crumble sausage over medium heat until browned and cooked through. Drain any excess fat and set aside.

3. In a large saucepan, bring 4 cups of water to a boil. Stir in grits and salt, and reduce the heat to low. Cook the grits, stirring periodically, for 5-7 minutes until thickened.

4. Pour the melted and slightly cooled butter in a large bowl. Transfer the cooked grits into the bowl. Add the remaining seasonings, and stir until well combined.

5. Add 2 cups of the cheese, and stir until the cheese is melted and well combined.

6. Gradually stir milk into the grits mixture.
7. Add the eggs to a medium bowl and beat lightly with a fork. Temper the eggs by adding 2 tablespoons of the grits and whisking quickly. Repeat this process 3 times.

8. Stir in the tempered eggs and cooked sausage until everything is evenly combined.

9. Pour the mixture into the prepared baking dish. Top with the remaining shredded cheese.

10. Bake 35-40 minutes, or until the casserole is set and the top is golden brown.
11. Allow the casserole to cool for a few minutes before serving. Sprinkle sliced green onions on top, if desired.

Storage and Freezing

For the Fridge: Cool to room temperature then store in an airtight container in the fridge for up to 4 days. Reheat with a dash of milk in the microwave until warmed through to rehydrate the grits.

In the Freezer: You can store this also in the freezer after it has cooled to room temperature for up to 2 months. Thaw in the fridge overnight, then rewarm in the oven or microwave adding more milk or water as needed to soften the grits and help them come back to the right texture.

Make Ahead Instructions: You can assemble this casserole a few hours in advance and store in the fridge. We don't recommend making it too many hours ahead of time since the grits can get hard and then when baked aren't as creamy.

Expert Tips

• Swap the protein. You can also use fresh chicken sausage or turkey sausage instead of breakfast sausage for a healthy swap in this sausage casserole.
• Be sure to use quick cooking grits. This is essential to getting the right texture and also to cut down on the prep cooking time. You will cook the grits first to make sure they hydrate well prior to baking.
• Add other veggies. You can also add greens, like wilted spinach, or veggies like bell peppers.
• Make it spicy. Add hot sauce or diced and minced jalapeno for a little kick of heat!
• Use a different cheese. Any shredded cheese would truly be delicious here, gruyere, Swiss, or fontina are some of our other favorites.
• If your grits are too thick. Prior to baking, if your grits are too thick be sure to add additional water or milk. They should be easily spoonable prior to baking.

FAQs

More Easy Brunch Recipes

• Spinach and Bacon Quiche
• Layered Cinnamon Sugar Biscuits
• Bacon Cheddar Biscuits
• Overnight Breakfast Casserole

Print

Grits and Sausage Casserole

Grits and Sausage Casserole is the ultimate breakfast and brunch entertaining casserole anytime of the year. Each bite is filled with sausage, cheese, grits, and spices for an insanely delicious bite that will have your family begging for more. Plus, it's so simple to prep in about 20 minutes which makes feeding a crowd incredibly easy.

Servings 12 servings

Calories 347kcal

Ingredients

• 1 pound ground breakfast sausage
• 1 cup quick-cooking grits
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried sage
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 3 cups shredded sharp cheddar cheese divided
• 6 large eggs
• ¼ cup salted butter melted and slightly cooled
• ½ cup milk
• ¼ cup sliced green onions optional garnish

Instructions

• Preheat oven to 350°F. Grease a 13"x9" baking dish with butter or non-stick spray.
• In a large skillet, cook and crumble sausage over medium heat until browned and cooked through. Drain any excess fat and set aside.
• In a large saucepan, bring 4 cups of water to a boil. Stir in grits and salt, and reduce the heat to low. Cook the grits, stirring periodically, for 5-7 minutes until thickened.
• Pour the melted and slightly cooled butter in a large bowl. Transfer the cooked grits into the bowl. Add the remaining seasonings, and stir until well combined.
• Add 2 cups of the cheese, and stir until the cheese is melted and well combined.
• Gradually stir milk into the grits mixture.
• Add the eggs to a medium bowl and beat lightly with a fork. Temper the eggs by adding 2 tablespoons of the grits and whisking quickly. Repeat this process 3 times.
• Stir in the tempered eggs and cooked sausage until everything is evenly combined.
• Pour the mixture into the prepared baking dish. Top with the remaining shredded cheese.
• Bake 35-40 minutes, or until the casserole is set and the top is golden brown.
• Allow the casserole to cool for a few minutes before serving. Sprinkle sliced green onions on top, if desired.

Video

Notes

Tips: 

• • Swap the protein. You can also use fresh chicken sausage or turkey sausage instead of breakfast sausage for a healthy swap in this sausage casserole.

• • Be sure to use quick cooking grits. This is essential to getting the right texture and also to cut down on the prep cooking time. You will cook the grits first to make sure they hydrate well prior to baking.

• • Add other veggies. You can also add greens, like wilted spinach, or veggies like bell peppers.

• • Make it spicy. Add hot sauce or diced and minced jalapeno for a little kick of heat!

• • Use a different cheese. Any shredded cheese would truly be delicious here, gruyere, Swiss, or fontina are some of our other favorites.

• • If your grits are too thick. Prior to baking, if your grits are too thick be sure to add additional water or milk. They should be easily spoonable prior to baking.

Storage: 

For the Fridge: Cool to room temperature then store in an airtight container in the fridge for up to 4 days. Reheat with a dash of milk in the microwave until warmed through to rehydrate the grits.

In the Freezer: You can store this also in the freezer after it has cooled to room temperature for up to 2 months. Thaw in the fridge overnight, then rewarm in the oven or microwave adding more milk or water as needed to soften the grits and help them come back to the right texture.

You can assemble this casserole a few hours in advance and store in the fridge. We don't recommend making it too many hours ahead of time since the grits can get hard and then when baked aren't as creamy.

Nutrition

Calories: 347kcal | Carbohydrates: 11g | Protein: 17g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 593mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 606IU | Vitamin C: 0.3mg | Calcium: 233mg | Iron: 1mg

The post Grits and Sausage Casserole appeared first on Dinner in 321.

This Reuben Casserole is one that is asked for time and time again by my family when we are entertaining. It's a true crowd favorite recipe thanks to it's savory corned beef, Thousand Island, Swiss, and sauerkraut flavors in each bite.

I truly love a classic reuben sandwich. It's something I always get on my yearly trip to New York City at Katz's deli. The tender corned beef or pastrami just melts in your mouth in each bite.

I knew I could turn this sandwich into a classic casserole recipe, so I started experimenting in the kitchen, and over time this recipe was born. It's a real winner for brunch, lunch, or dinner. Plus, it's great to make in advance too!

With a start to finish time of 1 hour, it's something that will be in your recipe arsenal that's truly comforting and delicious. If you love a casserole, be sure to try our Easy Swiss Chicken Stuffing Casserole, Cheesy Broccoli Chicken and Rice Casserole, and French Onion Hashbrown Casserole.

Why You'll Love this Recipe

• Perfect for brunch, lunch, or dinner. The best part of this corned beef casserole is that it can be served for pretty much any meal of the day. It's an ideal entertaining dish thanks to the savory flavors in a creamy egg custard.
• Made in under an hour! You can have all the flavors of a reuben sandwich in each bite of this casserole in just an hour. It's so simple and insanely delicious.
• Make this recipe in advance for easy party prep. You can assemble the dish up to 8 hours in advance and store in the fridge. Then just bake and serve for a busy weeknight or weekend entertaining.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Rye bread (dark, light, or swirled): Any type will do! Choose your favorite or what you grocery store has in stock.
• Sliced corned beef or pastrami: Find the best quality corned beef or pastrami you can. Make sure it's thinly sliced so it disperses in the casserole nicely.
• Sauerkraut: Adds that delicious tang as well as probiotics to the casserole, you can't go wrong here!
• Dill pickles: Essential to any reuben in my opinion, they add a crunch and acidic flavor that highlights all of the ingredients together.
• Shredded Swiss cheese: Makes the ooey gooey casserole quality and adds a mild cheesy flavor.
• Thousand island dressing: Make your own or use the store-bought kind, you can't skip out on this essential ingredient.
• Milk: Helps form the custard base for the casserole.
• Large eggs: Stabilizes the casserole and allows it to set. Makes it a custard-like filling.
• Salted butter: The fat that binds everything together and also adds a delicious flavor.
• Dijon mustard: Contributes nice tang and brightness in flavor to each bite.
• Caraway seeds: That classic rye flavor, we add additional to amp up the flavor in each bite.
• Parsley (optional): A bit of a fresh garnish to finish off the dish.

How to Make Reuben Casserole

1. Preheat oven to 350°F. Grease a 13"x9" baking dish with butter or nonstick cooking spray.
2. Spread half of the 1-inch cubed rye bread evenly across the bottom of the prepared baking dish. It should nearly cover the bottom of the pan.
3. Layer half of the corned beef or pastrami over the bread cubes.

4. Disperse the prepared sauerkraut and pickles evenly on top.

5. Sprinkle half of the shredded Swiss cheese over the pickles.

6. Top with the remaining 1-inch cubed rye bread followed by another layer of corned beef or pastrami. Press down so that the picture compacts slightly.
7. Sprinkle the remaining shredded Swiss cheese over the top.
8. In a small bowl, combine milk, Thousand Island dressing, eggs, butter, Dijon mustard, and caraway seeds. Pour the mixture evenly over the casserole.

9. In a bowl, toss the tiny rye bread cubes with the remaining butter. Sprinkle on top of the casserole.

10. Spritz a sheet of aluminum foil with non-stick spray or oil. Cover the baking dish tightly with the foil, greased side down. Bake 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and bread crumbs are toasted.
11. Allow the casserole to rest at least 5 minutes prior to serving. Garnish with fresh parsley or additional chopped pickles, if desired.

Expert Tips

• Omit the sauerkraut if desired. You can leave this ingredient out if needed and it then becomes a Rachel casserole.
• Drain the sauerkraut well before adding. You want to avoid adding excess liquid to the bake or it will become watery.
• Day-old bread is best. If you can dry your bread out a day in advance that works best for this recipe. Just like classic stuffing, the bread will soak up the egg custard mixture.
• Shred the Swiss cheese from a block. This is the best way to ensure the casserole is melty and gooey. The pre-shredded cheese has a powdery coating on it that prevents it from melting as well.
• Swap the Thousand Island for mayonnaise, milk, and vinegar. If you aren't a fan of Thousand Island and want a more neutral flavor, simply mix mayonnaise, milk, and a touch of vinegar together instead.

What to Serve with Reuben Casserole

This casserole can go with so many side dishes! A few of our favorites to pair it with are a simple House Salad, the Best Broccoli Salad, or Crispy & Garlicky Green Beans!

Storage

Cool any leftovers to room temperature and place in an airtight container. Store in the fridge for up to 4 days. It's best to reheat in the oven for 10 to 15 minutes until warm to re-crisp the bread and melt the cheese. You can also microwave to reheat, but the bread won't be as crisp.

We don't recommend freezing the leftovers as it will change the texture of the bread and custard filling.

If you want to make the casserole ahead of time, you can assemble and keep it in the fridge for up to 8 hours before baking. This is ideal for entertaining.

Frequently Asked Questions

More Easy Casserole Recipes

• Cheesy Ham and Potato Casserole
• Tuna Noodle Casserole
• Poppy Seed Chicken Casserole
• Sloppy Joe Cornbread Casserole

Print

Reuben Casserole

This Reuben Casserole recipe has all the flavors of the classic sandwich in one comforting casserole that you can make in just an hour! With an easy ingredient list, this savory bake is a crowd-favorite perfect for any time of the year.

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 333kcal

Ingredients

• 12 slices rye bread (dark, light, or swirled) 10 slices cut into 1-inch cubes, 2 slices cut into tiny cubes.
• 1 pound sliced corned beef or pastrami sliced into strips or chopped
• 14 ounce can sauerkraut drained and dried
• 1 cup chopped dill pickles drained and dried
• 4 cups shredded Swiss cheese
• ¾ cup thousand island dressing
• ½ cup milk
• 2 large eggs
• 3 tablespoons salted butter divided
• 2 tablespoons dijon mustard
• 1 teaspoon caraway seeds
• fresh parsley for garish optional

Instructions

• Preheat oven to 350°F. Grease a 13"x9" baking dish with butter or nonstick cooking spray.
• Spread half of the 1-inch cubed rye bread evenly across the bottom of the prepared baking dish. It should nearly cover the bottom of the pan.
• Layer half of the corned beef or pastrami over the bread cubes.
• Disperse the prepared sauerkraut and pickles evenly on top.
• Sprinkle half of the shredded Swiss cheese over the pickles.
• Top with the remaining 1-inch cubed rye bread followed by another layer of corned beef or pastrami. Press down so that the picture compacts slightly.
• Sprinkle the remaining shredded Swiss cheese over the top.
• In a small bowl, combine milk, Thousand Island dressing, eggs, butter, Dijon mustard, and caraway seeds. Pour the mixture evenly over the casserole.
• In a bowl, toss the tiny rye bread cubes with the remaining butter. Sprinkle on top of the casserole.
• Spritz a sheet of aluminum foil with non-stick spray or oil. Cover the baking dish tightly with the foil, greased side down. Bake 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and bread crumbs are toasted.
• Allow the casserole to rest at least 5 minutes prior to serving. Garnish with fresh parsley or additional chopped pickles, if desired.

Video

Notes

Tips: 

• • Omit the sauerkraut if desired. You can leave this ingredient out if needed and it then becomes a Rachel casserole.

• • Drain the sauerkraut well before adding. You want to avoid adding excess liquid to the bake or it will become watery.

• • Day-old bread is best. If you can dry your bread out a day in advance that works best for this recipe. Just like classic stuffing, the bread will soak up the egg custard.

• • Shred the Swiss cheese from a block. This is the best way to ensure the casserole is melty and gooey. The pre-shredded cheese has a powdery coating on it that prevents it from melting as well.

• • Swap the Thousand Island for mayonnaise, milk, and vinegar. If you aren't a fan of Thousand Island and want a more neutral flavor simply mix mayonnaise, milk, and a touch of vinegar together instead.

Storage: 

Cool any leftovers to room temperature and place in an airtight container. Store in the fridge for up to 4 days. It's best to reheat in the oven for 10 to 15 minutes until warm to re-crisp the bread and melt the cheese. You can also microwave to reheat, but the bread won't be as crisp.

We don't recommend freezing the leftovers as it will change the texture of the bread and custard filling.

If you want to make the casserole ahead of time, you can assemble and keep it in the fridge for up to 8 hours before baking. This is ideal for entertaining.

Nutrition

Calories: 333kcal | Carbohydrates: 11g | Protein: 30g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 1498mg | Potassium: 387mg | Fiber: 2g | Sugar: 7g | Vitamin A: 468IU | Vitamin C: 27mg | Calcium: 596mg | Iron: 3mg

The post Reuben Casserole appeared first on Dinner in 321.

This Crock Pot Beef and Noodles recipe is one of the best dishes to come home to at the end of a busy day. It’s a classic recipe with multiple variations that always gives instant cozy feels.

Slow-simmered beef that’s incredibly tender and flavorful paired with perfectly cooked noodles is a meal that the family will be asking for on repeat!

When you become a fan of this old fashioned beef and noodles recipe, make my Crock Pot Chicken and Noodles you’re next recipe to try! It’s a guaranteed hit!

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 the noodles!
• Make It Your Own: Beef and noodles can easily be adapted to your palates preference by switching up the seasonings and 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 wrapped in a savory rich broth has all the qualities of a cozy meal!

What is Chuck Roast?

Chuck roast is the cut of beef that works best for this recipe. It 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 for Crock Pot Beef and Noodles

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chuck Roast: Known for its rich, beefy flavor, this roast absorbs all the yummy flavors and becomes incredibly tender.
• Olive Oil: Contributes to the rich and savory flavors of caramelizing the beef.
• Chopped Veggies (mushrooms, carrots, onions): These add lots of nutrients and a layers of flavor and texture.
• Regular or Low-Sodium Beef Broth: Adds moisture and richness to the dish and helps tenderize the beef.
• Regular or Low-Sodium Condensed Cream of Mushroom Soup: Convenient, quick and adds incredible flavors and creaminess.
• Regular or Low-Sodium Tony Chachere’s Seasoning: Adds excitement and a depth of bold flavor with it’s perfect blend of spices.
• Italian Seasoning: Adds harmonious blend of herbs and spices.
• Garlic Powder: This adds a nuanced savoriness and flavor.
• Cornstarch: Creates a smooth paste that creates the perfect thickness in this dish.
• Milk: Along with the cornstarch, it creates the slurry thicken the dish perfectly.
• Pasta or Noodles: Beef and noodles is the perfect pairing! The noodles soak up the flavors of the dish as well as help thicken the broth. I use Al Dente Carba Nada Noodles.

Tools You'll Need

• Crockpot
• Large Skillet
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Beef and Noodles Recipe

1. Heat oil in a large skillet on high heat. Season roast on both sides with salt and pepper and sear 2-3 minutes on all sides. Transfer to a plate. 

2. If using veggies, sauté in the skillet until caramelized, about 2-3 minutes. 

3. To a 6qt or larger Crockpot, whisk together broth, cream of mushroom, Tony Chachere’s seasoning, Italian seasoning, garlic powder and cooked veggies. Once combined, submerge the beef. Cover and cook on low 8-10 hours. 

4. Transfer the cooked beef from the Crockpot to a cutting board, shred with 2 forks.

5. In a small bowl, whisk together cornstarch and milk. Once combined, whisk into the Crockpot and add the shredded beef and noodles. Cook on high for 25 minutes or until the noodles are al dente and liquid slightly thickens. 

6. Ladle and enjoy!

Pro Tips

• You can also use ground beef for this recipe. Simply brown and season the beef before putting in the Crockpot. The mixture will need 30 minutes to an hour less cook time on both high and low settings.
• The pasta soaks up the flavors of the dish as well as helps to thicken the broth. If the pasta you choose isn’t al dente after cooking 25 minutes on high, recover and cook an additional 10-15 minutes.
• Don't Overcook the Noodles. Most pasta varieties will be done around 25 minutes. However, you can always check earlier if the starch content of your pasta/noodles is different. Another option, you can cook the noodles in salted water on the stove top, drain, and fold them in the beef mixture.

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 a homemade cream of mushroom soup, I’ve got you covered! My homemade version is simple, rich and delicious!

Storage

After the mixture has cooled, store leftovers in an airtight container in the refrigerator up to 3-4 days.

You can freeze leftovers in an airtight, freezer-safe containers up to 3 months. Thaw over night in the refrigerator before reheating.

FAQs

Other Comforting Beef Recipes

• Slow Cooker Beef Stroganoff
• Crockpot Chicken and Noodles
• Crock Pot BBQ Beef
• Crock Pot Honey Garlic Chicken

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Crock Pot Beef and Noodles

Crock Pot Beef and Noodles is the ultimate comfort dish, made easy in the slow cooker. A classic comfort food recipe using mainly pantry ingredients.

Course Main Course

Cuisine American

Keyword beef, crockpot

Prep Time 30 minutes minutes

Cook Time 9 hours hours

Total Time 9 hours hours 30 minutes minutes

Servings 10 Servings

Calories 308kcal

Ingredients

• 2-3 pounds chuck roast
• 1 tablespoon olive oil
• Salt/Black Pepper
• 2 cups chopped veggies (mushrooms, carrots, onions)
• 2 32 ounce boxes regular or low-sodium beef broth
• 2 10.5 ounce cans regular or low-sodium condensed cream of mushroom soup
• 2 teaspoons regular or low-sodium Tony Chachere seasoning
• 2 teaspoons Italian seasoning
• 2 teaspoons garlic powder
• 2 tablespoons cornstarch
• 2 tablespoons milk
• 10 ounces pasta or noodles

Instructions

• Heat oil in a large skillet on high heat. Season roast on both sides with salt and pepper and sear 2-3 minutes on all sides. Transfer to a plate. 
• If using veggies, sauté in the skillet until caramelized, about 2-3 minutes. 
• To a 6qt or larger Crockpot, whisk together broth, cream of mushroom, Tony Chachere seasoning, Italian seasoning, garlic powder and cooked veggies. Once combined, submerge the beef. Cover and cook on low 8-10 hours. 
• Transfer the cooked beef from the Crockpot to a cutting board, shred with 2 forks.
• In a small bowl, whisk together cornstarch and milk. Once combined, whisk into the Crockpot and add the shredded beef and noodles. Cook on high for 25 minutes or until the noodles are al dente and liquid slightly thickens. 
• Ladle and enjoy!

Video

Notes

Tips and Substitutions

• You can also use ground beef for this recipe. Simply brown and season the beef before putting in the Crockpot. The mixture will need 30 minutes to an hour less cook time on both high and low settings.
• The pasta soaks up the flavors of the dish as well as helps to thicken the broth. If the pasta you choose isn’t al dente after cooking 25 minutes on high, recover and cook an additional 10-15 minutes.
• The vegetables can be omitted or substituted to your vegetable preference.

Storage: 

After the mixture has cooled, store leftovers in an airtight container in the refrigerator up to 3-4 days.

You can freeze leftovers in an airtight, freezer-safe containers up to 3 months. Thaw over night in the refrigerator before reheating.

Nutrition

Calories: 308kcal | Carbohydrates: 30g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 370mg | Potassium: 889mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1879IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 3mg

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