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

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

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

Why You'll Love This Recipe

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

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

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

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

Tools You'll Need

• Mixing Bowl
• Scoop
• Spatula
• Sheet Pan

How to Make Sausage Stuffing Balls

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

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

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

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

Expert Tips

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

What to Serve with Stuffing Balls with Sausage

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

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

Troubleshooting this Sausage Stuffing Ball Recipe

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

Storage and Freezing

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

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

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

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

FAQs

More Easy Appetizer Recipes

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

Print

Sausage Stuffing Balls

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

Course Appetizer

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 50 servings

Calories 46kcal

Ingredients

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

Instructions

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

Video

Notes

Storage: 

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

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

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

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

Tips: 

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

Nutrition

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

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

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.

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.

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 is the ultimate Cheesy Ham and Potato Casserole. A delicious homemade cream sauce coats frozen diced potatoes for a store-bought solution that makes this recipe extra easy. With just 10 ingredients that are all simple to find, it's a brunch, side dish, or easy dinner for a weeknight or a crowd.

This recipe is truly a favorite in my family, we make it on a regular basis and have also served it around the holidays too. It's especially delicious using leftover holiday ham.

If you love a casserole recipe, it happens to be our expertise. Try our Jiffy Corn Casserole, French Onion Hashbrown Casserole, and Cheesy Broccoli Chicken and Rice Casserole too!

Why You'll Love this Recipe

• Crowd-pleasing main course or side dish. This Ham and Cheese Potato Casserole recipe is so easy to make, any beginner cook can learn to cook it up to perfection. Plus it's something your friends and family will ask for time and time again.
• Approachable and affordable ingredients. None of the ingredients are difficult to find and also won't cost a fortune, making it the ideal recipe to feed a crowd.
• Make ahead magic recipe. You can prep this ahead of time and pop it into the freezer for a busy weeknight, or keep it in the fridge for up to a day before baking.

Laura Ashley's Tip: In this recipe, we teach you to make a bechamel sauce. A basic cream sauce made on the stove with butter, flour, and milk. We then stir cheese into ours, but it's so simple to make and very versatile!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Salted butter: The fat for cooking the vegetables and making the roux, can never go wrong.
• Cooked ham: Gives a smoky, meaty flavor that's oh so good. Thicker sliced ham is preferred in this case.
• Diced onion: Adds a savory, vegetable note to the base of the casserole.
• All-purpose flour. Thickens the casserole perfectly.
• Whole milk: Gives that nice creamy texture to the bake.
• Garlic powder: Infuses with sweet garlic flavor.
• Onion powder: Adds a hint of onion sweetness in every bite.
• Sharp cheddar cheese: A punch of cheesy goodness that pairs so nicely with the potatoes.
• Shredded mozzarella cheese: Adds that gooey cheesy touch required in this type of casserole.
• Frozen diced potatoes: The store-bought solution that makes this recipe so easy!

Tools You'll Need

• Large Skillet 
• Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Mixing Bowls
• Spatula
• 13"x9" Baking Dish
• Cheese Grater

How to Make Cheesy Ham and Potato Casserole

1. Preheat oven to 350°F. Grease a 13"x9" baking dish.
2. Heat 1 tablespoon of the butter in a medium skillet on medium-high heat. Once hot, add diced ham and onion. Cook until the onion is translucent and ham is starts to brown. Remove from the skillet to a bowl, and set aside.

3. In the same skillet, turn the heat to medium, and melt the remaining butter. Whisk in flour and cook 1-2 minutes, until the mixture is bubbly and lightly golden brown.

4. Add the milk, continuing to whisk periodically until the mixture thickens, about 3-5 minutes. Stir in garlic powder, onion powder, salt, and pepper.

5. Add 2 cups of the shredded sharp cheddar cheese, and stir until the cheese is completely melted and the sauce is smooth. Remove from heat.

6. In a large bowl, combine the frozen diced potatoes, cooked ham and onions, and cheese sauce. Stir until everything is well coated. Season with additional salt and pepper if desired.

7. Transfer the mixture to the prepared baking dish and spread out evenly.
8. Sprinkle the remaining shredded sharp cheddar cheese and mozzarella cheese evenly over the top.

9. Bake 45-50 minutes, or until the casserole is bubbly and the top is golden brown. Remove from the oven and let it sit for a few minutes. Garnish with chopped parsley or sliced green onions, if desired.

Expert Tips

• Grate your cheese fresh rather than pre-grated. The already grated cheese has a powdery coating on it that can prevent it from melting nicely.
• Use leftover ham. This is ideal for any leftover ham from a holiday meal! Great for brunch, lunch or dinner.
• Add other spices to change the flavors. Dry mustard powder, thyme, and even a punch of nutmeg would all be delicious.
• Swap out the cheese. We also love gruyere, fontina, gouda, or white cheddar with this recipe.
• Swap out the ham. We also love making this with 8-12 ounces sausage or bacon. If using sausage, crumble it while cooking. If using bacon, cook the slices then chop into small pieces once they cool. With either, drain the pan of the grease from the pan before making the cheese sauce, and adjust the salt content if desired.
• Avoid over baking this casserole. The cheesy sauce is very forgiving, but it's still important to follow the bake time so it isn't dry.

Storage

Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the casserole before or after it's been baked. Just be sure to wrap it tightly in plastic wrap. Defrost on the counter for a couple of hours and then bake to perfection.

Frequently Asked Questions

More Easy Casserole Recipes

• Chicken and Swiss Casserole
• Tuna Noodle Casserole
• Poppy Seed Chicken Casserole
• Crockpot Chicken and Stuffing Casserole

Print

Cheesy Ham and Potato Casserole

This 10-ingredient Cheesy Ham and Potato Casserole will truly put a smile on your face. It's so easy to make using frozen potatoes that are mixed with veggies, ham, and cheese for ooey, gooey goodness in every bite. In just an hour, you can have this main course or side dish on the dinner table.

Course Side Dish

Cuisine American

Keyword pork, vegetables

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 15 servings

Calories 264kcal

Ingredients

• 4 tablespoons butter divided
• 12 ounces cooked ham
• ½ cup diced onion
• 3 tablespoons all-purpose flour
• 2 cups milk
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt more to taste
• ½ teaspoon black pepper more to taste
• 3 cups shredded sharp cheddar cheese divided
• 1 cup shredded mozzarella cheese
• 32 ounce bag frozen diced potatoes

Instructions

• Preheat oven to 350°F. Grease a 13"x9" baking dish.
• Heat 1 tablespoon of the butter in a medium skillet on medium-high heat. Once hot, add diced ham and onion. Cook until the onion is translucent and ham is starts to brown. Remove from the skillet to a bowl, and set aside.
• In the same skillet, turn the heat to medium, and melt the remaining butter. Whisk in flour and cook 1-2 minutes, until the mixture is bubbly and lightly golden brown.
• Add the milk, continuing to whisk periodically until the mixture thickens, about 3-5 minutes. Stir in garlic powder, onion powder, salt, and pepper.
• Add 2 cups of the shredded sharp cheddar cheese, and stir until the cheese is completely melted and the sauce is smooth. Remove from heat.
• In a large bowl, combine the frozen diced potatoes, cooked ham and onions, and cheese sauce. Stir until everything is well coated. Season with additional salt and pepper if desired.
• Transfer the mixture to the prepared baking dish and spread out evenly.
• Sprinkle the remaining shredded sharp cheddar cheese and mozzarella cheese evenly over the top.
• Bake 45-50 minutes, or until the casserole is bubbly and the top is golden brown. Remove from the oven and let it sit for a few minutes. Garnish with chopped parsley or sliced green onions, if desired.

Video

Notes

Tips:

• Grate your cheese fresh rather than pre-grated. The already grated cheese has a powdery coating on it that can prevent it from melting nicely.
• Use leftover ham. This is ideal for any leftover ham from a holiday meal! Great for brunch, lunch or dinner.
• Add other spices to change the flavors. Dry mustard powder, thyme, and even a punch of nutmeg would all be delicious.
• Swap out the cheese. We also love gruyere, fontina, gouda, or white cheddar with this recipe.
• Swap out the ham. We also love making this with 8-12 ounces sausage or bacon. If using sausage, crumble it while cooking. If using bacon, cook the slices then chop into small pieces once they cool. With either, drain the pan of the grease from the pan before making the cheese sauce, and adjust the salt content if desired.
• Avoid over baking this casserole. The cheesy sauce is very forgiving, but it's still important to follow the bake time so it isn't dry.

Storage: 

Store any leftovers in an airtight container in the fridge for up to 5 days. You an also freeze the casserole before or after it's been baked. Just be sure to wrap tightly in plastic wrap. Defrost on the counter for a couple of hours and then bake to perfection.

Nutrition

Calories: 264kcal | Carbohydrates: 15g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 622mg | Potassium: 415mg | Fiber: 1g | Sugar: 3g | Vitamin A: 489IU | Vitamin C: 18mg | Calcium: 290mg | Iron: 1mg

The post Cheesy Ham and Potato Casserole appeared first on Dinner in 321.

The good ole' slow cooker, it truly makes some of my family's favorite recipes like this Slow Cooker Pork Chops with Apples. Thick, bone-in pork chops are stewed with broth, tender cinnamon apples, and stuffing mix to make the ultimate easy comfort food recipe.

Better yet, it's just 5-ingredients, which keeps the prep time to a minimum and also makes it affordable! Does it get any better than that?

We always recommend to sear the pork chops for extra flavor before placing them into the crock pot to ensure they're as delicious as possible. The low and slow cooking method of the slow cooker really guarantees that these chops are moist and juicy with every bite.

Love a slow cooker recipe? Well we definitely have you covered. Try our Slow Cooker Pork Roast, Country Style Pork Ribs, and Crock Pot Beef and Noodles. You won't be disappointed.

Why You'll Love this Recipe

• 5-Ingredient Comfort Food. Crock Pot Pork Chops and Apples is the perfect recipe for beginner cooks to try at home. This is truly foolproof and makes the most delicious, juicy pork chops.
• Comfort Food at it's Finest. It's a heartwarming meal with Fall flavors in every bite.
• Customize to your liking. Add fresh herbs, fresh apple slices, or dried cranberries for another delicious and easy twist on this recipe.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Pork Center Loin and Rib Chops: Make sure they're bone-in and a half-inch thick.
• Seasoning Salt: Adds an extra boost of flavor to the pork. You can also just use salt, pepper, and garlic powder. Livia’s Seasoning Salt is my go-to blend.
• Salted Butter: Gives a smooth richness to the sauce for an extra comforting flavor.
• Chicken Broth: Adds that comforting broth flavor and is the base to the sauce. You can use low-sodium here if desired.
• Apple Pie Filling: The secret ingredient for all that jammy apple goodness. You can also use fresh apples with brown sugar and cinnamon in the recipe too if you prefer not to use apple pie filling.
• Chicken-flavored Stovetop Stuffing: You can use the regular or low sodium stuffing mix here. It's delicious as it soaks up all the pork and apple juices.

Tools You'll Need

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

How to Make Slow Cooker Pork Chops with Apples

1. Sprinkle seasoning salt evenly over both sides of the pork chops.

2. In a large skillet, melt ½ tablespoon of the butter over medium-high heat. Once the pan is hot, sear the pork chops 1 minute per side.

3. Pour ½ cup of the chicken broth into the bottom of a 8-quart slow cooker. Cube 1 ½ tablespoons of the butter and disperse in the broth.

4. Place the seared pork chops in the slow cooker.

5. Spoon the apple pie filling over the top of the pork chops, spreading it evenly.

6. In a medium bowl, combine the stuffing mix, remaining chicken broth, and remaining butter that's been melted. Spread the mixture evenly over the top of the apple pie filling.

7. Cover and cook on low for 3-4 hours or until the pork chops are tender and cooked through.
8. Serve pork chops with a generous helping of the apple and stuffing mixture on top.

Expert Tips

When it comes to making this Crockpot Apple Pork Chops, we'll be the first to tell you that it's so simple. But there are ways to customize it to your liking and steps you shouldn't skip to maximize the flavor in each bite. Here are some of our tips:

• Sear the pork chops before slow cooking. Searing the pork chops in advance gives an extra rich flavor to the recipe. It's definitely worth it.
• Layer the ingredients according to the recipe. This ensures that everything cooks evenly and correctly, plus keeps the pork chops moist and juicy.
• Add fresh apples as desired. You can add thinly sliced fresh apples during the second half of the cooking for a hint of more fresh apple flavor.
• Customize with fresh herbs and spices. Garnish with fresh herbs like parsley or rosemary. You can add spices like nutmeg, coriander, or cinnamon too for more warm flavors in each bite.
• Optional Add-Ins: Rehydrated dried cranberries mixed into the stuffing or thinly sliced sweet onion between the apples and stuffing layers are also great flavor and texture additions.
• Homemade Stove Top Stuffing Alternative: If you prefer to make your stuffing mixture from scratch, you can combine these ingredients:
  • 6 cups toasted bread cubes, 1 tablespoon parsley flakes, 3 chicken bouillon cubes or 1 tablespoon salt free chicken bouillon powder, ¼ cup dried onion flakes, ¼ cup dried celery flakes, 1 teaspoon thyme, 1 teaspoon sage, ½ teaspoon black pepper, ½ teaspoon salt

Storage and Freezing

You can store the leftovers in an airtight container in the refrigerator for up to four days. Reheat on the stovetop in a pan over low heat or in the microwave for a few minutes until heated through.

Freezing the leftovers is a good option too, they can be stored in the freezer for up to 2 months. Thaw overnight in the fridge or at room temperature and reheat as instructed above.

What to Serve with Crock Pot Pork Chops and Apples

This slow cooker pork chops with apples could easily be a main course on it's own. But if you want to round it out with a couple of extra side dishes, we have some great ideas for you.

• Garlicky Green Beans
• Italian Roasted Potatoes
• Green Bean and Tomato Salad
• House Salad

FAQs

More Easy Slow Cooker Recipes

• Slow Cooker Pork Roast
• Crock Pot Sloppy Joes
• Slow Cooker Green Chicken Chili
• Crock Pot Chicken and Noodles

Print

Slow Cooker Pork Chops with Apples

These 5-ingredient Slow Cooker Pork Chops with Apples are the perfect fall dinner recipe that anyone can master successfully. Ideal for a busy weeknight or entertaining on a weekend, these pork chops are the ultimate comfort food for a cozy meal.

Course dinner

Cuisine American

Keyword crockpot, pork

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours

Servings 4 servings

Calories 701kcal

Ingredients

• 2 ¼-2 ½ pounds pork center loin and rib chops bone-in, thick, ½-inch thick
• Seasoning Salt or Salt and Black Pepper amount as desired
• 6 tablespoons salted butter divided
• 1 cup chicken broth divided
• 21 ounce can apple pie filling
• 6 ounce box chicken flavored Stovetop Stuffing regular or low sodium

Instructions

• Sprinkle seasoning salt evenly over both sides of the pork chops.
• In a large skillet, melt ½ tablespoon of the butter over medium-high heat. Once the pan is hot, sear the pork chops 1 minute per side.
• Pour ½ cup of the chicken broth into the bottom of an 8-quart slow cooker. Cube 1 ½ tablespoons of the butter and disperse in the broth.
• Place the seared pork chops in the slow cooker.
• Spoon the apple pie filling over the top of the pork chops, spreading it evenly.
• In a medium bowl, combine the stuffing mix, remaining chicken broth, and remaining 3 tablespoons butter that's been melted. Spread the mixture evenly over the top of the apple pie filling.
• Cover and cook on low for 3-4 hours or until the pork chops are tender and cooked through.
• Serve pork chops with a generous helping of the apple and stuffing mixture on top.

Video

Notes

Storage: 

You can store the leftovers in an airtight container in the refrigerator for up to four days. Reheat on the stovetop in a pan over low heat or in the microwave for a few minutes until heated through.

Freezing the leftovers is a good option too, they can be stored in the freezer for up to 2 months. Thaw overnight in the fridge or at room temperature and reheat as instructed above.

EXPERT TIPS

When it comes to making this Crockpot Apple Pork Chops, we'll be the first to tell you that it's so simple. But there are ways to customize it to your liking and steps you shouldn't skip to maximize the flavor in each bite. Here are some of our tips:

• Sear the pork chops before slow cooking. Searing the pork chops in advance gives an extra rich flavor to the recipe. It's definitely worth it.
• Layer the ingredients according to the recipe. This ensures that everything cooks evenly and correctly, plus keeps the pork chops moist and juicy.
• Add fresh apples as desired. You can add thinly sliced fresh apples during the second half of the cooking for a hint of more fresh apple flavor.
• Customize with fresh herbs and spices. Garnish with fresh herbs like parsley or rosemary. You can add spices like nutmeg, coriander, or cinnamon too for more warm flavors in each bite.
• Optional Add-Ins: Rehydrated dried cranberries mixed into the stuffing or thinly sliced sweet onion between the apples and stuffing layers are also great flavor and texture additions.
• Homemade Stove Top Stuffing Alternative: If you prefer to make your stuffing mixture from scratch, you can combine these ingredients:
  • 6 cups toasted bread cubes, 1 tablespoon parsley flakes, 3 chicken bouillon cubes or 1 tablespoon salt free chicken bouillon powder, ¼ cup dried onion flakes, ¼ cup dried celery flakes, 1 teaspoon thyme, 1 teaspoon sage, ½ teaspoon black pepper, ½ teaspoon salt

Nutrition

Calories: 701kcal | Carbohydrates: 48g | Protein: 59g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 766mg | Potassium: 1108mg | Fiber: 3g | Sugar: 22g | Vitamin A: 694IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg

The post Slow Cooker Pork Chops with Apples appeared first on Dinner in 321.

Looking to impress your family or dinner guests with minimal effort? This glazed pork tenderloin recipe is your answer! The combination of well seasoned pork, crispy bacon, and a sticky sweet glaze creates a main dish that's both easy and elegant!

Using pork tenderloin, the long, narrow, and lean cut of pork that comes from the muscle running along the backbone of the pig, is the key to this recipe. Unlike tougher cuts that require slow cooking, pork tenderloin cooks quickly and retains its juiciness.

Glazed pork tenderloin may look fancy, but it's simple to make with just a few basic ingredients. It's guaranteed to impress your family and friends. Be sure to check out my other pork tenderloin favorites, Pork Bites and Gravy and Buttery Cajun Pork Tenderloin!

Why You'll Like This Recipe

• Flavor Explosion: The juicy pork, smoky bacon, and sweet glaze create an irresistible combination of flavors and nice crust.
• Simple Ingredients: Uses easy-to-find ingredients that pack a punch without requiring a lot of prep time. It's likely a budget-friendly cut at your grocery store!
• Elegant Yet Easy: Glazed pork tenderloins look impressive and taste gourmet, but is surprisingly simple to make.
• Versatile: It's a great recipe for both a dinner party and the weeknight family dinner table.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Pork Tenderloin: The star of the dish, pork tenderloin is lean, tender, and cooks quickly. It provides a perfect canvas for the seasoning and glaze.
• Seasoning Salt: Enhances the natural flavor of the pork and ensures it's well-seasoned throughout. You can use your favorite brand or make your own blend. Livia’s Seasoning Salt is my go-to blend.
• Flaky Poultry Seasoning: A blend of herbs and spices adds depth and complexity.
• Bacon: Adds a smoky, salty element that pairs beautifully with the sweetness of the glaze. It also helps keep the pork tender and juicy during cooking.
• Glaze: A delicious glaze brings everything together with a touch of sweetness and a hint of tang. You can use a store-bought glaze or make your own. Brown sugar glaze, maple glaze, and balsamic glaze are all excellent options. Fischer & Wieser are my go-to store-bough glazes.

Tools You'll Need

• 2 Quart Baking Dish, Sheet Pan or Oven-Safe Skillet
• Measuring Cups and Spoons
• Chef's Knife 
• Cutting Board
• Basting Brush 
• Meat Thermometer

How to Make Glazed Pork Tenderloin

1. Preheat the oven to 425°F. For easy cleanup, line your baking sheet pan or baking dish with aluminum foil.
2. Pat the pork tenderloin dry with paper towels. Sprinkle seasoning salt and flaky poultry seasoning evenly on all sides.

3. Lay bacon slices out on a cutting board in one row, slightly overlapping.

4. Place the pork tenderloin on top. Wrap the bacon around the pork tenderloin, securing with toothpicks. Place on the foil-lined sheet pan or baking dish.

5. Bake uncovered in the preheated oven 20-25 minutes. Remove from the oven, and brush with ½ cup of the glaze. Place back in the oven. Bake 5-10 minutes or until an internal temperature of 130-135°F is reached.

6. Carefully remove from the oven. Remove the toothpicks. Using tongs, flip over the tenderloins. Brush ½ cup more of the glaze over the entire exterior. Place back in the oven and bake an additional 5-10 minutes or until an internal temperature reaches about 140°F. Broil 1-3 minutes to crisp the bacon. The pork should reach an internal temperature of 145°F when finished.
7. Remove from the oven. Brush ½ cup more of the glaze over the pork. Rest for 3 minutes. Slice pork into medallions and serve with extra glaze on the side.

Pro Tips and Substitutions

• Seasoning: Feel free to customize the seasonings to your taste. You can add garlic powder, black pepper, paprika, or herbs like fresh rosemary for extra flavor. You can substitute flaky poultry seasoning with Italian seasoning or herbs de Provence.
• Bacon Tips and Substitutions: If you prefer a leaner option, you can use turkey bacon or omit it altogether. However, the bacon does add a delightful smoky flavor and helps retain the pork's moisture and tenderness. The thickness of the bacon will determine how long you will need to broil to crisp the exterior. If using thin cut or turkey bacon, you may need to cover with aluminum foil towards the end of bake time to avoid burning.
• Glaze Variations: Store-bought is my go-to for preparation ease. Honey glazed pork is a homemade fave! Here are 3 yummy glaze options that you can simply mix together in a small bowl:
  • Honey Mustard Pork Tenderloin: ¼ cup honey, 2 tablespoons dijon mustard, 2 tablespoons apple cider vinegar, 1 teaspoon soy sauce
  • Balsamic Brown Sugar Pork Tenderloin: ¼ cup brown sugar, 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 1 teaspoon garlic powder
  • Maple Garlic Pork Tenderloin: ¼ cup maple syrup, 2 tablespoons soy sauce, 1 tablespoons dijon mustard, 1 teaspoon garlic powder
• Cooking Method: You can also grill the pork tenderloin for a smoky, charred flavor. Just make sure to baste it with the glaze during the last few minutes of cooking.

What to Serve with Glazed Pork Tenderloin

This tender pork can go with SO MANY delicious side dishes! Some of our favorites are Whipped Mashed Potatoes, baked sweet potatoes, Baked Macaroni and Cheese, and 3 Ingredient Savory Rice!

Some more vegetable side dishes that pair perfectly are Gremolata Green Beans, Garlic Broccoli and Mushrooms, Easy Cooked Vegetables, and a simple House Salad.

Storage and Freezing

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave to avoid drying out the meat.

You can freeze the cooked pork tenderloin by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Print

Glazed Pork Tenderloin

This easy Glazed Pork Tenderloin is perfect for any occasion, from a casual weeknight dinner to a special family gathering. It takes 10 minutes to prepare with 5 basic ingredients.

Course Main Course

Cuisine American

Keyword pork

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 169kcal

Ingredients

• 2-2 ½ pounds pork tenderloin package contains 2 1-½ pound tenderloins
• 1-2 tablespoons seasoning salt
• 2-3 tablespoons flaky poultry seasoning
• 1 pound bacon about 16-20 slices
• 1 ½-2 cups sweet glaze store-bought or homemade (see notes)

Instructions

• Preheat oven to 425°F. For easy cleanup, line your baking sheet pan or baking dish with aluminum foil.
• Pat the pork tenderloin dry with paper towels. Sprinkle seasoning salt and flaky poultry seasoning evenly on all sides.
• Lay bacon slices out on a cutting board in one row, slightly overlapping.
• Place the pork tenderloin on top. Wrap the bacon around the pork tenderloin, securing with toothpicks. Place on the foil-lined sheet pan or baking dish.
• Bake uncovered in the preheated oven 20-25 minutes. Remove from the oven, and brush with ½ cup of the glaze. Place back in the oven. Bake 5-10 minutes or until an internal temperature of 130-135°F is reached.
• Carefully remove from the oven. Remove the toothpicks. Using tongs, flip over the tenderloins. Brush ½ cup more of the glaze over the entire exterior. Place back in the oven and bake an additional 5-10 minutes or until an internal temperature reaches about 140°F. Broil 1-3 minutes to crisp the bacon. The pork should reach an internal temperature of 145°F when finished.
• Remove from the oven. Brush ½ cup more of the glaze over the pork. Rest for 3 minutes. Slice pork into medallions and serve with extra glaze on the side.

Video

Notes

Pro Tips and Substitutions

• • Seasoning: Feel free to customize the seasonings to your taste. You can add garlic powder, black pepper, paprika, or herbs like fresh rosemary for extra flavor. You can substitute flaky poultry seasoning with Italian seasoning or herbs de Provence.

• • Bacon Tips and Substitutions: If you prefer a leaner option, you can use turkey bacon or omit it altogether. However, the bacon does add a delightful smoky flavor and helps retain the pork's moisture and tenderness. The thickness of the bacon will determine how long you will need to broil to crisp the exterior. If using thin cut or turkey bacon, you may need to cover with aluminum foil towards the end of bake time to avoid burning.

• • Glaze Variations: Store-bought is my go-to for preparation ease. Honey glazed pork is a homemade fave! Here are 3 yummy glaze options that you can simply mix together in a small bowl:
    • • Honey Mustard Pork Tenderloin: ¼ cup honey, 2 tablespoons dijon mustard, 2 tablespoons apple cider vinegar, 1 teaspoon soy sauce
    • • Balsamic Brown Sugar Pork Tenderloin: ¼ cup brown sugar, 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 1 teaspoon garlic powder
    • • Maple Garlic Pork Tenderloin: ¼ cup maple syrup, 2 tablespoons soy sauce, 1 tablespoons dijon mustard, 1 teaspoon garlic powder

• • Cooking Method: You can also grill the pork tenderloin for a smoky, charred flavor. Just make sure to baste it with the glaze during the last few minutes of cooking.

Storage: 

• Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave to avoid drying out the meat.

• You can freeze the cooked pork tenderloin by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 5oz | Calories: 169kcal | Carbohydrates: 8g | Protein: 22.5g | Fat: 5g

The post Glazed Pork Tenderloin appeared first on Dinner in 321.

This is a recipe that holds a special place in my heart—a Fried Pork Tenderloin Sandwich. This midwest classic is the epitome of comfort food, featuring a perfectly breaded and fried pork tenderloin that's crispy on the outside and tender on the inside. Served on a soft bun with your favorite toppings, it’s a sandwich that’s hard to resist.

With only 7 simple ingredients, this feel-good-food takes less than 30 minutes to prepare, making it a perfect weeknight dinner! Whether you choose pork tenderloin or a boneless pork loin chop, we call it a pork tenderloin sandwich. Better yet, you can customize the sandwich to your liking. It will definitely be a recipe that your family will ask to have again!

Need more quick dinner ideas? Look no further than my Pork Bites and Gravy, Chicken and Green Beans, and One Pan Pasta!

What is a Pork Tenderloin Sandwich and Where Did it Originate?

Also referred to as a BPT (breaded pork tenderloin) sandwich, Hoosier sandwich, and an Iowa Skinny, the pork tenderloin sandwich is claimed to have originated at Nick's Kitchen restaurant in Huntington Indiana.

It's also similar to German wiener schnitzel which uses veal. Wiener Schnitzel uses fine bread crumbs and is deep fried, whereas the Fried Pork Tenderloin Sandwich uses panko or cracker crumbs for a crunchier texture and is pan fried.

The sandwich is served on a bun with toppings, while Wiener Schnitzel is served on a plate with side dishes and a lemon wedge.

Why You'll Love This Recipe

• Crispy and Juicy: The meat is perfectly juicy on the inside and wonderfully crispy on the outside.
• Comfort Food: Breaded pork tenderloin sandwiches are a hearty and satisfying meal that’s perfect for any occasion.
• Versatile: Customize with your favorite bun, toppings, and sauces to make it your own.
• Easy and Affordable to Make: Simple ingredients and straightforward steps make this a go-to recipe. Plus with a short ingredient list, it's won't break the bank!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Boneless Pork Tenderloin: The star of the dish, providing tender and juicy meat.
• Seasoned Flour: Used for the first step in the dredging and coating process, I like seasoned flour to give the chicken a little extra flavor. My favorite brand is Kentucky Kernel Seasoned Flour. You can season your own with a handful of dried spice, or you can purchase a pre-seasoned flour at most grocery stores.
• Eggs: Binds the coating to the pork.
• Buttermilk: Tenderizes the pork and adds a slight tangy flavor.
• Crushed Saltine Crackers or Panko Breadcrumbs: Ensures an extra crispy and crunchy coating.
• Brioche Buns: Soft buns that complement the crispy pork, providing a perfect sandwich base. Hamburger buns are also an excellent option.
• Oil for Frying: Necessary for achieving that golden, crispy exterior. Use an oil that has a high smoke point and a neutral flavor.

Tools You'll Need

• Shallow Dishes or Bowls 
• Large Skillet or Cast Iron Skillet
• Silicone Tongs or Fork
• Liquid Measuring Cup
• Measuring Cups

How to Make a Pork Tenderloin Sandwich

1. Pound each piece to about ½-inch thickness using a meat mallet. Season both sides with seasoning salt or salt and black pepper. 

2. Create a breading station with 3 bowls. Bowl 1 will be the Kentucky colonel seasoning. In bowl 2, make an egg wash whisking together the eggs and buttermilk. In bowl 3, add crushed saltines. 
3. In a large skillet, heat about ½ inch of oil over medium-high heat until it reaches 350°F.
4. Coat each pork tenderloin slice with the seasoned flour, shaking off any excess. Next, dip into the egg mixture, allowing any excess to drip off. Lastly, coat with cracker crumb mixture, pressing lightly to adhere the crumbs.

5. Fry the breaded pork cutlets 2-4 minutes per side, or until golden brown and have an internal temperature of 145°F. Remove to a wire rack or plate lined with paper towels and rest for 3 minutes. 

6. Place each piece of fried pork on toasted or warm buns and add your favorite toppings, such as lettuce, tomato, pickles, and mayonnaise.

Southern Pro Tips and Substitutions

• Tenderizing: Pounding the pork tenderloin is crucial for tenderness. For best results, don’t skip this step. Also, make sure the cutlets are the same thickness for even cooking.
• Seasoning: Feel free to add more spices to the seasoned flour mixture, like garlic powder or cayenne pepper, for extra flavor.
• Seasoned Flour: I use a pre-seasoned store-bought flour blend called Kentucky Kernel Seasoned Flour. This is available at most grocery stores or online. You can also make a flour blend from scratch by mixing together 1 cup all-purpose flour, ½ teaspoon each salt, black pepper, paprika, garlic powder and onion powder, and ¼ teaspoon cayenne pepper (optional).
• Breadcrumbs: If you don’t have crushed crackers or panko, regular breadcrumbs can be used, but panko will give a better crunch.
• Temperature Control: Make sure the oil is hot enough (around 350°F) before frying to ensure a crispy exterior. Use a meat thermometer to measure the internal temperature of each piece of pork tenderloin. Overcooking yields a tougher than desired texture.
• Toppings: Customize with your favorite toppings and condiments to suit your taste.
• Frying options: The best oil options for optimal crispiness and flavor are canola oil, vegetable oil, peanut oil, corn oil, and sunflower oil. However, you can use avocado or olive oil as well, but be mindful that it will have a stronger flavor at the end.

What to Serve with a Fried Pork Tenderloin Sandwich

When serving a fried pork tenderloin sandwich, it's great to pair it with side dishes that complement its crispy and savory flavors. Here are some excellent side dish options:

• House Salad (Outback Copycat)
• Loaded House Salad
• Marinated Vegetable Salad
• Cold Ramen Noodle Salad
• Best Broccoli Cranberry Salad
• Seven Layer Salad
• Best Ever Pasta Salad

Some heartier sides that are a great pairing are Baked Macaroni and Cheese, Apple Pie Baked Beans, French Onion Hashbrown Casserole, and Jiffy Corn Casserole Recipe.

Storage and Freezing

• Refrigerate: Store any leftover fried pork in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
• Freeze: You can freeze the fried pork pieces by placing them in a single layer on a baking sheet, freezing until solid, then transferring to a freezer-safe bag. Reheat in the oven directly from frozen.

Frequently Asked Questions

More Delicious Fried Recipes

• Fried Chicken Tacos
• Fried Green Tomato Sandwich
• Baked Fried Chicken (with Gravy!)
• Fried Apple Pies Recipe

Print

Pork Tenderloin Sandwich

This Fried Pork Tenderloin Sandwich is a true comfort food classic that’s easy to make and sure to satisfy. You'll only need 7 simple ingredients for this Midwestern-inspired recipe!

Course Main Course

Cuisine American

Keyword pork, sandwich

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 380kcal

Ingredients

• 1-1 ½ pounds boneless pork tenderloin or pork loin cuts
• 10 ounce box Kentucky Colonel Seasoned Flour
• 2 large eggs
• ½ cup buttermilk
• 2 cups panko breadcrumbs or crushed saltine crackers
• 4 buns
• 1-2 cup oil for frying
• Dressing options: lettuce, tomato, mayo

Instructions

• Pound each piece to about ½-inch thickness using a meat mallet. Season both sides with seasoning salt or salt and black pepper.
• Create a breading station with 3 bowls. Bowl 1 will be the Kentucky colonel seasoning. In bowl 2, make an egg wash whisking together the eggs and buttermilk. In bowl 3, add crushed saltines. 
• In a large skillet, heat about ½ inch of oil over medium-high heat until it reaches 350°F.
• Coat each pork tenderloin slice with the seasoned flour, shaking off any excess. Next, dip into the egg mixture, allowing any excess to drip off. Lastly, coat with cracker crumb mixture, pressing lightly to adhere the crumbs.
• Fry the breaded pork cutlets 2-4 minutes per side, or until golden brown and have an internal temperature of 145°F. Remove to a wire rack or plate lined with paper towels and rest for 3 minutes. 
• Place each piece of fried pork on toasted or warm buns and add your favorite toppings, such as lettuce, tomato, pickles, and mayonnaise.

Video

Notes

Southern Pro Tips and Substitutions

• Tenderizing: Pounding the pork tenderloin is crucial for tenderness. For best results, don’t skip this step. Also, make sure the cutlets are the same thickness for even cooking.
• Seasoning: Feel free to add more spices to the seasoned flour mixture, like garlic powder or cayenne pepper, for extra flavor.
• Seasoned Flour: I use a pre-seasoned store-bought flour blend called Kentucky Kernel Seasoned Flour. This is available at most grocery stores or online. You can also make a flour blend from scratch by mixing together 1 cup all-purpose flour, ½ teaspoon each salt, black pepper, paprika, garlic powder and onion powder, and ¼ teaspoon cayenne pepper (optional).
• Breadcrumbs: If you don’t have crushed crackers or panko, regular breadcrumbs can be used, but panko will give a better crunch.
• Temperature Control: Make sure the oil is hot enough (around 350°F) before frying to ensure a crispy exterior. Use a meat thermometer to measure the internal temperature of each piece of pork tenderloin. Overcooking yields a tougher than desired texture.
• Toppings: Customize with your favorite toppings and condiments to suit your taste.
• Frying options: The best oil options for optimal crispiness and flavor are canola oil, vegetable oil, peanut oil, corn oil, and sunflower oil. However, you can use avocado or olive oil as well, but be mindful that it will have a stronger flavor at the end.

Nutrition

Calories: 380kcal | Carbohydrates: 33g | Protein: 27g | Fat: 15g

The post Pork Tenderloin Sandwich appeared first on Dinner in 321.

Ready-or-not, here it comes! Another super easy, comfort-food, Crockpot dinner! Perfect for busy weeknights, this easy slow cooked pork roast takes just 15 minutes to prep with mainly pantry ingredients.

After a quick pork sear and whisk of gravy ingredients, you’re ready to set-it-and-forget-it! The smell alone of the pork cooking is amazing! At the end of the day, all you’ll need to do is finish off the gravy and prepare whatever you want to serve it over. The meat comes out incredibly tender and the gravy…PERFECTION!

If you love a slow cooker recipe because they are ideal for busy weeks, then I have so many great ones for you to try! Some of my family's favorites are the crockpot chicken and gravy, slow cooker Korean beef, and crockpot Tuscan chicken.

Why You’ll Love this Recipe

• Quick prep time. It takes less than 15 minutes to prepare before cooking in the Crockpot! Perfect for busy days!
• Affordable meal for a large group. It’s budget-friendly and goes a long way!
• Comfort food. It’s wholesome, rich in delicious flavors comfort food!
• Easy recipe made with pantry staples. Most of the ingredients in this recipe are probably already in your kitchen.
• Serve over your favorite starch. Flavorful gravy and tender pork roast served over rice, pasta, light bread, or mashed potatoes is perfection! The whole family will love it!

Ingredients for Crock Pot Pork Roast

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Boneless Pork Butt Picnic or Shoulder: Serves as the primary protein source. Slow-cooking it in the crockpot allows the meat to become tender and absorb the flavors of the other ingredients.
• Cajun Seasoning or Seasoning Salt: Provides a bold and flavorful kick to the meat and sauce.
• Condensed Cream of Chicken with Herbs Soup: Provides a creamy and flavorful base for the dish.
• Chicken Broth: Adds moisture to the dish and contributes savory flavor to the overall sauce. Beef broth can also be used.
• Flaky Poultry Seasoning: Brings a flavorful blend of herbs to the dish
• Garlic Powder: Complements the herbs and adds depth to the overall taste.
• Cream Cheese: Contributes to the richness and creaminess of the sauce. It adds a tangy element that complements the savory flavors in the dish.
• Cornstarch: Serves as a thickening agent for the sauce.
• Milk or Water: The liquid that creates the cornstarch slurry to thicken the sauce.

Pro Tip: Searing the pork roast before placing in the slow cooker is optional for this recipe. But I do highly recommend taking the extra step for a deeper flavor that's just so delicious.

WHAT CUT OF PORK IS BEST FOR Crockpot Pork Roast?

The best cut of meat for slow cooking a pork roast is boneless pork shoulder or pork butt. They have a good amount of marbling and fat, which contributes to the tenderness and juiciness of the meat during the longer cook time. The fat slowly renders and connective tissues and collagen break down, keeping the meat moist and flavorful.

You might find them labeled as pork shoulder roast, pork butt, or Boston butt. Trim the excess fat as needed, leaving a thin layer for flavor and moisture.

What is Cajun Seasoning and Flaky Poultry Seasoning

Tony Chachere's Creole seasoning, the cajun seasoning I use, is a seasoning mix featuring salt, red pepper, black pepper, chili powder, and dehydrated garlic. It has a very mild level of heat. If you don't have this in your area or unable to purchase it, you can substitute it with another creole-style seasoning or seasoning salt.

My recipe calls for "Flaky Poultry Seasoning" and the brand I use is Spice Hunter. Each brand and blend of poultry seasoning is different. While the primary ingredient is usually sage, the other amounts of ingredients and concentration of flavors can vary. If you're using a ground-style poultry seasoning, you will need to start with only ½ teaspoon and adjust at the end if you want to add more flavor. Using 2 tablespoons of ground would likely yield an undesirable flavor.

Tools You’ll Need

• 6 Quart or Larger Crockpot
• Large Skillet (optional)

How to Make Slow Cooker Pork Roast

1. Season both sides of the pork with 1-2 teaspoons cajun seasoning, seasoning salt or salt and pepper.

2. Searing the roast first is optional. If doing so, sear in a large skillet over medium-high heat in olive oil 2-3 minutes per side, or until golden brown.

3. To a Crockpot, whisk together cream of chicken with herbs soup, broth, poultry seasoning, garlic powder and cajun seasoning or seasoning salt. Once combined transfer the pork into the mixture, coating both sides. Cover and cook on low for 8-9 hours or high 5-6.

4. Once the pork easily shreds apart with a fork, carefully transfer the meat to a plate or platter. Break into large chunks and remove any excess fat or bone. 

5. If desired, skim the fat from the top of the Crockpot juices. To thicken the broth/juices into a gravy, first remove any solid bits. Add cream cheese in small chunks to the Crockpot. Allow it to sit for about 5 minutes to soften. Whisk until well combined. In a small bowl whisk together water or milk and the cornstarch. Stir this mixture into the Crockpot. Once combined, transfer the pork back into the Crockpot and cook on high for 5-10 minutes.

6. Serve as is or over mashed potatoes, noodles or rice.

Expert Tips and Substitutions

• Low or High Temperature: Cook on low for ultimate tenderness, but you can cook it on high if you're short on time. It's ready once it reaches an internal temperature of 200°F. Crockpots can vary from model to model, so if you want to ensure it's ready, just stick an instant-read thermometer inside to confirm.
• Homemade Condensed Soup: For 1 can of soup: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. Add more herbs to taste.
• Adjust the Fat: You can trim away excess fat. If you prefer a leaner cut, you can also use a top loin boneless roast. The meat won't be as pull apart tender but will have a similar flavor complex. You can also skim away the fat before making the gravy.
• Cream Cheese: Whisk the softened cream cheese vigorously with a whisk or fork until it's a cohesive mix. You can also substitute it with 1 cup half-&-half and 2 tablespoons cornstarch whisked together, 1 cup of sour cream, or 1 cup heavy whipping cream and 1 tablespoon cornstarch. The flavor and texture will change slightly with these substitutions.
• Gluten Free: To make this recipe gluten-free, ensure the canned condensed soup is a gluten-free. Campbell's Soup, Pacific, Walmart Great Value, and HEB have gluten-free options. 

What to Serve with Pork Roast in a Crockpot

There are so many delicious things to serve with a pork roast. First things first, you can serve it over a comforting starch. I suggest mashed potatoes, noodles, sweet potatoes, white or brown rice, or light bread. All of the delicious pork juices will marinate the starch for the best bite.

When looking for a vegetable based side dish. Pictured on the plate is my Gremolata Asparagus. Here are some more of my recommendations to make this a complete meal:

• Gremolata Green Beans
• Glazed Brussels Sprouts
• Roasted Ranch Potatoes
• Whole Roasted Honey Carrots
• Parmesan Roasted Cauliflower
• Crispy Green Beans

Storage

• For the fridge: Store leftovers in an airtight container in the refrigerator up to 5-7 days. I like separating the meat from the gravy, but this is optional.
• For the freezer: This recipe yields a lot of meat. While the leftovers are excellent, freezing works great as well. Simply place in a freezer-safe container and freeze up to 3 months.
• How to reheat leftovers:
  • If in the fridge, warm on the stovetop in a pot with some broth for a couple of minutes over medium low heat until warm. You can also microwave for a couple of minutes until warm.
  • If frozen, allow to thaw overnight in the fridge or for a couple of hours at room temperature. Reheat according to instructions above.

Frequently Asked Questions

More Easy Crockpot Recipes Like This 

• Crockpot Pork Roast and Gravy
• Crockpot Country Style Ribs
• Pulled Pork
• Pork Tenderloin and Gravy

Print

Easy Slow Cooker Pork Roast

This slow cooker pork roast with garlic and herbs is prepped in just 15 minutes using pantry ingredients for an easy comfort food dinner.

Course Main Course

Cuisine American

Keyword crockpot

Prep Time 15 minutes minutes

Cook Time 7 hours hours 15 minutes minutes

Total Time 7 hours hours 30 minutes minutes

Servings 8 Servings

Calories 452kcal

Ingredients

• 5-6 pounds boneless pork butt picnic or shoulder roast 6-7lb bone-in
• 1-2 teaspoons cajun seasoning or seasoning salt divided
• 10.5 ounce can Campbell’s Condensed Cream of Chicken with Herbs Soup
• 1 cup chicken broth
• 1 ½ teaspoons flaky poultry seasoning or ¾ teaspoon ground poultry seasoning
• 1 ½ teaspoons garlic powder
• 8 ounce package regular or light cream cheese
• 2 tablespoons cornstarch
• 2 tablespoons milk or water

Instructions

• Season both sides of the pork with 1-2 teaspoons cajun seasoning, seasoning salt or salt and pepper. Searing the roast first is optional. If doing so, sear 2-3 minutes per side in a large skillet over high heat.
• To a Crockpot, whisk together cream of chicken with herbs soup, broth, poultry seasoning, garlic powder and 1-1 ½ teaspoons cajun seasoning, seasoning salt or salt and pepper. Once combined transfer the pork into the mixture, coating both sides. Cover and cook on low for 8-9 hours or high 5-6.
• Once the pork easily shreds apart with a fork, carefully transfer the meat to a plate or platter. Break the pork into large chunks and remove any excess fat or bone.
• If desired, skim the fat from the top of the Crockpot juices. To thicken the broth/juices into a gravy, first remove any solid bits. Add cream cheese in small chunks to the Crockpot. Allow it to sit for about 5 minutes to soften. Whisk until well combined. In a small bowl whisk together water or milk and the cornstarch. Stir this mixture into the Crockpot. Once combined, transfer the pork back into the Crockpot and cook on high for 5-10 minutes.
• Serve as is or over light bread, mashed potatoes, noodles or rice.

Video

Notes

Tips and Substitutions

• Low or High Temperature: Cook on low for ultimate tenderness, but you can cook it on high if you're short on time. It's ready once it reaches an internal temperature of 200°F. Crockpots can vary from model to model, so if you want to ensure it's ready, just stick a meat thermometer inside to confirm.
• Homemade Condensed Soup: For 1 can of soup: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. Add more herbs to taste.
• Adjust the Fat: You can trim away excess fat. If you prefer a leaner cut, you can also use a top loin boneless roast. The meat won't be as pull apart tender but will have a similar flavor complex. You can also skim away the fat before making the gravy.
• Cream Cheese: Whisk the softened cream cheese vigorously with a whisk or fork until it's a cohesive mix. You can also substitute it with 1 cup half-&-half and 2 tablespoons cornstarch whisked together, 1 cup of sour cream, or 1 cup heavy whipping cream and 1 tablespoon cornstarch. The flavor and texture will change slightly with these substitutions.

Nutrition

Calories: 452kcal | Carbohydrates: 8g | Protein: 67g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 187mg | Sodium: 488mg | Potassium: 1379mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 307IU | Vitamin C: 0.01mg | Calcium: 63mg | Iron: 3mg

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