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

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

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

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

Why You'll Love this Recipe

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

What cut of beef is best for stew?

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

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

Ingredients for Crock Pot Beef Stew

Ingredient Amounts Listed on the Recipe Card Below

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

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

TOOLS YOU’LL NEED

• 6 Quart or Larger Crockpot
• Large Skillet 

How to make Easy Slow Cooker Beef Stew

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

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

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

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

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

7. Garnish with parsley.

Stovetop, Oven, and Instant Pot Beef Stew

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

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

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

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

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

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

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

Tips and Substitutions for Recipe Success

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

Storage and Freezing

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

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

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

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

Frequently Asked Questions

More Simple Crockpot Recipes to Try

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

Print

Easy Crock Pot Beef Stew

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

Course Main Course

Cuisine American

Keyword beef, soup

Prep Time 30 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 30 minutes minutes

Servings 14 servings

Calories 212kcal

Ingredients

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

Instructions

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

Video

Notes

Tips: 

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

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

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

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

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

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

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

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

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

Storage 

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

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

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

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

Nutrition

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

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

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

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

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

Why You'll Like This Recipe

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

Ingredients

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

Meatball Ingredients:

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

Sauce Ingredients:

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

Tools You'll Need

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

How to Make Homemade SpaghettiOs

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

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

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

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

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

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

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

Pro Tips and Substitutions

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

Storage Instructions

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

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

Frequently Asked Questions

More Family Favorite Dinners

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

Print

Homemade SpaghettiOs and Meatballs

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

Course Main Course

Cuisine American, Italian

Keyword beef, pasta

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 494kcal

Ingredients

Meatballs

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

Sauce

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

Instructions

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

Video

Notes

Pro Tips and Substitutions

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

Storage Instructions

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

Nutrition

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

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

This name itself reflects the simplicity of this vintage cake recipe. The main ingredients are 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. With the addition of baking powder and salt, you’ve made yourself the perfect base cake recipe. It has a similar taste and texture to a traditional pound cake.

My sweet Granny Irene is a great baker! She has made this homemade cake more times than she can count. It's the ideal dessert recipe for a beginner baker, everyone will be impressed.

My grandma makes this cake for all different holidays, church potlucks, and especially my dad’s birthday. His favorite frosting on the cake is her caramel frosting.

If you love a simple sweet recipe you should also try my lemon blueberry pound cake or apple dapple cake. They're both delicious and a crowd-favorite!

What is 1-2-3-4 Cake?

The  1-2-3-4 cake recipe can be traced back to the 19th century in the United States. During this era, recipes were often memorized and shared verbally, and the simplicity of the name reflected the straightforward nature of the cake.

One of the cake's strengths lies in its versatility. Bakers could add a variety of flavorings, fillings, and frostings to customize the cake according to their preferences and the ingredients available.

Why You'll Love this Recipe

• Consistent Results. The simplicity of the 1234 cake recipe, coupled with the reliable measurements, ensures consistent moist, tender, and delicious results.
• Simplicity. The 1234 cake recipe is incredibly simple to make with simple ingredients. It features easy-to-remember measurements: 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs.
• Versatility: This basic recipe serves as a versatile canvas for creativity. You can add various flavorings, fillings, and frostings.
• Precious Memories: Having a slice brings back sweet memories of family holidays and celebrations.

Ingredients in 1-2-3-4 Cake

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake

• Unsalted Butter: Adds moisture, richness, and flavor to the cake. It contributes to the cake's tenderness and helps create a soft crumb. For the glaze, it adds a rich, creamy, luxurious flavor.
• Granulated Sugar: Adds sweetness, moisture and tenderness to the cake.
• All-Purpose Flour: The main structural component of the cake. It provides the framework for the cake's texture, supporting the other ingredients.
• Eggs: Gives stability and structure to the cake as well as helps the cake rise. It also adds tenderness, moisture and flavor.
• Baking Powder: Serves as a leavening agent, playing a crucial role in making the cake rise and achieve a light and fluffy texture.
• Salt: Enhances the cakes flavor, regulates leavening, strengthens the cake's structure, preserves moisture, and balances sweetness.
• Milk: Provides moisture, tenderness, binding, and even mixing.
• Vanilla Extract: Both an aromatic to this cake as well as enhancement to all of the flavors.

Caramel Frosting

• Unsalted Butter: Adds a rich, creamy, luxurious flavor.
• Brown Sugar: The key ingredient that imparts the caramel flavor and color to the frosting. It contains molasses, which adds depth and a subtle hint of toffee-like sweetness to the frosting.
• Evaporated Milk: Provides richness, smoothness, and a luscious texture.

Tools You’ll Need

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• Two 9-Inch Round Pans
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make 1-2-3-4 Cake Recipe

1. Preheat your oven to 350°F (175°C). Grease, line with parchment paper, and flour two 9-inch round cake pans. 

2. In a large bowl, cream together the softened butter and sugar with an electric mixer on high speed until light and fluffy. 

3. Beat in the eggs on medium speed, one at a time, ensuring each egg is fully incorporated before adding the next. 

4. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. 

5. Gradually add the sifted dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined, then blend in the vanilla extract.

6. Divide the batter evenly among the prepared pans. Gently tap the pans on the bottom to release any air bubbles. Bake on the middle rack for 25-30 minutes or until a toothpick inserted into the center comes out clean.

7. Allow the cakes to cool in the pans on wire racks for 10 minutes before removing from the pans. 

Icing Options for 1234 Cake

How to Make Granny’s Caramel Icing:

1. In a heavy bottom medium saucepan on medium-high heat, combine butter, brown sugar, and evaporated milk.

2. Bring to boil. Turn the heat down so that the mixture boils gently. Cook for 7 minutes, stirring continuously. 
   • NOTE: Granny’s recipe states “Cook to softball stage” where the sugar syrup reaches a temperature that, when dropped into very cold water, forms a soft, pliable ball.
   • When a candy thermometer approaches between 235°F to 240°F, drop a small amount of the hot sugar syrup into the cold water. Use your fingers to gather the sugar syrup from the cold water. If you can form a soft, pliable ball that holds its shape but can be easily flattened when squeezed, it has reached the softball stage.

3. Allow the mixture to cool for 5 minutes. Beat the icing with a wooden spoon for 2 to 3 minutes.

4. If needed, trim any elevation from the cake for even stacking. 

5. Place one cake layer on a serving dish or cake stand. Working quickly before icing sets up, spread a thin layer of icing on top. Place the second cake layer on top. Ice the top and sides. Dip a butter knife or spreader in hot water can to smooth the icing out.

More Icing Variations

The beauty of this cake recipe is that it can pair with so many different frosting and icing recipes. Choose your favorite, some of our best suggestions are below!

Classic Buttercream: Buttercream frosting timeless choice. It's smooth, creamy, and can be flavored with vanilla or other extracts. Chocolate buttercream, vanilla buttercream, lemon buttercream, or almond buttercream are all delightful variations.

Cream Cheese Frosting: Rich, tangy, and slightly sweet. It pairs wonderfully with the moistness of the cake. Add a hint of lemon zest for a zesty twist or incorporate chopped nuts for added texture.

Whipped Cream Frosting: Light, airy, and not overly sweet. It provides a refreshing taste that complements the simplicity of the 1234 cake. Mix in fresh berries, such as strawberries or raspberries, to create a fruity whipped cream frosting.

Chocolate Ganache: A glossy and decadent frosting made by melting chocolate and mixing it with heavy cream. It creates a luxurious chocolate layer that pairs wonderfully with the tender crumb of the 1234 cake.

Fruit Glaze or Jam: A thin layer of fruit glaze or jam adds a burst of fruity flavor. Experiment with different fruit flavors, such as strawberry, apricot, raspberry, peach, or blackberry.

Recipe Tips and Substitutions

• Room Temperature Ingredients. Ensure that your butter and eggs are at room temperature. Room temperature butter mixes more evenly, and room temperature eggs incorporate better into the batter, resulting in a smoother texture.
• Proper Mixing of Butter and Sugar. Cream butter and sugar well until the mixture is light and fluffy. Proper creaming is essential for incorporating air into the batter, which contributes to the cake's lightness.
• Sift the Dry Ingredients. Sift the flour, baking powder, and salt together before adding them to the wet ingredients. Sifting helps aerate the dry ingredients and prevents lumps in the batter, leading to a smoother texture.
• Avoid Overmixing. Mix the batter just until the ingredients are combined. Overmixing can develop gluten, resulting in a denser cake. Stop mixing as soon as no streaks of flour remain.
• Use Cake Flour. Consider using cake flour instead of all-purpose flour if you prefer a softer, more delicate crumb. It has a lower protein content, resulting in a finer texture.
• Flavor Enhancements. Try different extracts or other flavorings to enhance the taste. Besides vanilla, lemon extract and almond extract are great go-to flavors. You can also add citrus zest or spices like cinnamon or nutmeg. Chocolate Chips can also be folded into the batter.

How do I know my cake is done?

Knowing when your cake is done is crucial to achieving the perfect texture. Here are several methods you can use to determine if it's fully baked.

• Toothpick Test: Insert a toothpick or a clean, sharp knife into the center of the cake. If it comes out clean with no wet batter clinging to it (a few moist crumbs are okay), the cake is done.
• Finger Press Test: Gently press the center of the cake with your fingertip. If it springs back and no indentations remain, it's likely done. If your finger leaves an indentation, it needs more baking time.
• Visual Cues: Look for visual cues such as golden brown edges and a slightly pulled-away appearance from the sides of the pan. These signs indicate that the cake is baked. Be cautious not to rely solely on color, as some cakes, especially chocolate ones, may be naturally darker.
• Shrinking Away from the Sides: The cake will often start to pull away from the sides of the pan as it bakes. When you see this happening all around the edge of the pan, it's a good indication that it's done.
• Cake Tester or Skewer: Use a cake tester or a wooden skewer. Insert it into the center of the cake. If it comes out clean or with a few moist crumbs, the it's ready.
• Temperature Check: Use an instant-read thermometer. Insert the thermometer into the center. If the internal temperature reads around 210-212°F (99-100°C), it's likely done.

Remember that every oven is different, so baking times can vary. Additionally, factors like altitude and the type of cake you're baking can influence the baking time. Over-baking can lead to a dry cake, so it's essential to find that perfect moment when the cake is just right.

Storage and Freezing

When stored properly in an airtight container at room temperature, a 1234 cake can stay fresh for up to 3-4 days. If refrigerated, it can last up to a week.

You can also freeze this old fashioned cake. Make sure to wrap it tightly in plastic wrap and then foil before freezing. Thaw it in the refrigerator before serving.

Frequently Asked Questions

Other Easy Old Fashioned Cake Recipes

• Old Fashioned Sad Cake
• Old-Fashioned Butter Roll
• Applesauce Strawberry Jam Cake
• White Chocolate Cake

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1-2-3-4 Cake

This old fashioned 1-2-3-4 Cake has stood the test of time. With just eight simple ingredients that are already in your kitchen, this cake is prepped in only 30 minutes. Its ease and versatility make it a go-to dessert for any holiday or celebration.

Course Dessert

Cuisine American

Keyword cake, holiday

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 20 Servings

Calories 423kcal

Ingredients

Cake

• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 3 cups all purpose flour
• 4 large eggs
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup milk
• 1 ½ teaspoon vanilla extract

Icing

• 14 tablespoons unsalted butter
• 2 cups brown sugar packed
• 12 ounces evaporated milk

Instructions

Cake

• Preheat your oven to 350°F (175°C). Grease, line with parchment paper, and flour 2 9-inch round cake pans. 
• In a large bowl, cream together the softened butter and sugar with an electric mixer on high speed until light and fluffy. 
• Beat in the eggs on medium speed, one at a time, ensuring each egg is fully incorporated before adding the next. 
• In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
• Gradually add the sifted dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined. Mix in the vanilla.
• Divide the cake batter evenly among the prepared pans. Gently tap the pans on the bottom to release any air bubbles. Bake middle rack for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Icing

• In a heavy bottom medium saucepan on medium-high heat, combine butter, brown sugar, and evaporated milk. Bring to boil. Turn heat down so mixture boils gently. Cook for 7 minutes, stirring continuously.
• Allow the mixture to cool for 5 minutes. Beat the icing with a wooden spoon for 2 to 3 minutes.
• If needed, trim any elevation from the cake for even stacking.
• Place 1 cake layer on a serving dish or cake stand. Working quickly before icing sets up, spread a thin layer of icing on top. Place the second cake layer on top. Ice the top and sides. Dip a butter knife or spreader in hot water can to smooth the icing out.

Video

Notes

ICING NOTE: Granny’s recipe states “Cook to softball stage” where the sugar syrup reaches a temperature that, when dropped into very cold water, forms a soft, pliable ball.

When a candy thermometer approaches between 235°F to 240°F, drop a small amount of the hot sugar syrup into the cold water. Use your fingers to gather the sugar syrup from the cold water. If you can form a soft, pliable ball that holds its shape but can be easily flattened when squeezed, it has reached the softball stage.

Recipe Tips and Substitutions

• Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature. Room temperature butter mixes more evenly, and room temperature eggs incorporate better into the batter, resulting in a smoother texture.
• Proper Mixing: Cream butter and sugar well until the mixture is light and fluffy. Proper creaming is essential for incorporating air into the batter, which contributes to the cake's lightness.
• Sift the Dry Ingredients: Sift the flour, baking powder, and salt together before adding them to the wet ingredients. Sifting helps aerate the dry ingredients and prevents lumps in the batter, leading to a smoother cake texture.
• Avoid Overmixing: Mix the batter just until the ingredients are combined.
  Overmixing can develop gluten, resulting in a denser cake. Stop mixing as soon as no streaks of flour remain.
• Use Cake Flour: Consider using cake flour instead of all-purpose flour if vou prefer a softer, more delicate crumb, . Cake flour has a lower protein content, resulting in a finer texture.
• Flavor Enhancements: Try different extracts or other flavorings to enhance the taste of the cake. Besides vanilla, lemon extract and almond extract are great go-to flavors. You can also add citrus zest or spices like cinnamon or nutmeg. Chocolate Chips can also be folded into the batter.

Nutrition

Calories: 423kcal | Carbohydrates: 58g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 139mg | Potassium: 141mg | Fiber: 1g | Sugar: 44g | Vitamin A: 648IU | Vitamin C: 0.3mg | Calcium: 128mg | Iron: 1mg

The post 1-2-3-4 Cake appeared first on Dinner in 321.

Lasagna, in any form, is the epitome of comfort food. The combination of a meaty, rich tomato sauce, perfectly cooked noodles, and melty cheese is just what a cold winter night calls for. This Lasagna Soup Recipe takes comfort to a whole new level by transforming the classic Italian lasagna into a warm and soothing bowl of yummy goodness.

With minimal preparation and a lot less hassle than the traditional recipe, easy Lasagna Soup is an excellent go-to meal on busy weeknights and for entertaining guests. You'll have it on the table in under 30 minutes!

My Italian Sausage Tortellini Soup and Crockpot Chicken Gnocchi Soup are two more of my favorite Italian-flavor inspired soups. They're both quick to make on the stovetop or can be made in the Crockpot during the busy work week!

Why You'll Love this Recipe

• Comfort in a Bowl. There's nothing better than a bowl of soup when it's cold outside, when you're feeling under the weather, or simply want a meal that's easy to make so that you can relax and enjoy it. This easy recipe is like a cozy hug for your taste buds.
• Simplifies the Lasagna-Making Process. Lasagna soup offers a simplified version of traditional lasagna with the same rich and hearty flavors without the fuss.
• Versatility and Adaptability. Lasagna soup is incredibly versatile. You can change up the meat and seasonings, add heat, or include additional vegetables if desired.
• Filling and Hearty Soup. This easy Lasagna Soup recipe is undeniably filling. The combination of pasta, meat, and cheese ensures that it satisfies your hunger and leaves you feeling content.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Ground Beef and/or Ground Italian Sausage: Adds richness, protein, and savory flavor to the soup. Hot or mild Italian sausage, especially, can contribute additional spices and herbs that enhance the overall taste.
• Fresh Garlic: An aromatic that adds depth and an extra level of flavor.
• Marinara Sauce or Italian Gravy: Forms the main tomato base of the soup, providing acidity and sweetness, reminiscent of lasagna sauce.
• Beef Broth: Adds liquid to the soup, creating the desired soup consistency. It also contributes a savory background flavor.
• Fire Roasted Diced Tomatoes: Adds a smoky flavor and additional acidity to the soup.
• Italian Seasoning: Provides the distinctive Italian flavor profile.
• Lasagna Noodles: Gives the soup its characteristic lasagna feel. They absorb the flavors of the broth and add a comforting, hearty texture.

Tools You'll Need

• Large Skillet or Stockpot
• Garlic Press
• Meat Chopper
• Liquid Measuring Cups
• Can Opener
• Measuring Cups and Spoons
• Cheese Grater (optional)
• Ladle

How to the Make Lasagna Soup Recipe

1. In a large pot or Dutch oven, crumble and cook ground beef/sausage over medium-high heat until browned and no longer pink. Using a strainer or paper towel, remove and discard excess grease.

2. Stir in garlic cloves, and cook for 1 minute.

3. Add marinara sauce or Italian gravy, beef broth, fire roasted diced tomatoes, salt, black pepper, and Italian seasoning. Stir and bring to a boil, then turn the heat to medium. 

4. Add the broken pasta noodles and cook until al dente, about 10 minutes. 

5. Check the consistency of the soup. If it has thickened, you can add a little broth or water to reach the desired consistency.
6. Ladle and serve with your favorite garnish(es).

What to Serve with Easy Lasagna Soup

• Ricotta: Whether it's plain or seasoned, a dollop of ricotta cheese provides creaminess and a luxurious texture. It mimics the ricotta layer found in traditional lasagna. For my flavored dollop, combine ricotta cheese, basil, salt and fresh minced garlic in a small bowl. Refrigerate until ready to serve. 
• Sandwich: Toasted cheese sandwiches are an excellent complement to this soup. Use your favorite sandwich bread and Italian cheeses and toast in a skillet on both sides until the cheese has melted and the bread has a golden crust.
• Italian Cheeses: You can also top the soup with a blend of cheeses, such as shredded mozzarella cheese, Parmesan cheese, and provolone, for a gooey and flavorful finish.
• Garlic Bread: Store-bought or homemade bread spread with my Epic Garlic Butter Spread are perfect soup accents. Garlic croutons are also an option.
• Basil: Top the soup with fresh basil to add a burst of fresh flavor and color!

Pro Tips for Recipe Success and Substitutions

• Brown the Meat. Ensure that you brown the beef and Italian sausage well before adding them to the soup. This step enhances the flavor and texture of the meat.
• Drain Excess Fat. After browning the meat, drain excess fat. This helps control the richness of the soup and prevents it from becoming too greasy.
• Fresh Italian Herbs. The dried Italian seasoning can be substituted with fresh herbs like oregano, basil, and thyme. Add some during the browning of meat and others during simmering to help build complex flavors.
• Meat Substitutions. If you prefer, you can use ground turkey, chicken, or a meat substitute in place of ground beef/Italian sausage.
• Tomato Variations. Instead of fire-roasted tomatoes, you can use diced tomatoes, crushed tomatoes, or a combination to suit your taste. Homemade marinara sauce can be used as well. Adjust seasonings as needed.
• Broth Options. If you don't have beef broth, you can use chicken broth or vegetable broth. If the soup seems too thick, you can add additional beef broth to reach your desired consistency.
• Pasta Choices. Instead of traditional lasagna noodles, you can use small shells, rotini, or any pasta of your choice.
• Vegetable Additions. Sautéed mushrooms, diced zucchini, green pepper, or fresh spinach can add extra flavor and nutrients.
• Spice Level. If you enjoy heat, add red pepper flakes or a pinch of cayenne pepper during the seasoning process.

Variations

• White Lasagna Soup. Create a white lasagna soup by using a creamy base. Add Alfredo sauce or heavy cream for richness and white cheeses like ricotta and mozzarella cheese.
• Lasagna Soup with Pesto. Swirl a dollop of pesto into each serving for a burst of herbal and nutty flavors. Pesto complements the Italian seasonings in the soup.
• Seafood Lasagna Soup. Incorporate seafood like shrimp or crab for a unique twist. Consider using a seafood broth and add a splash of white wine.
• Mushroom and Spinach Lasagna Soup. Create a vegetarian version with a combination of sautéed mushrooms and fresh spinach.

Make this Lasagna Soup in the Slow Cooker

Slow Cooker Lasagna Soup is another easy way to make this dish! Brown the meat until fully cooked, then drain the excess fat. Transfer the browned meat to the slow cooker and combine with the rest of the ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

About 30 minutes to an hour before serving, add the broken lasagna noodles to the slow cooker. Stir them in, ensuring they are submerged in the liquid. Cook on high until the noodles are tender. If the soup seems too thick, you can add additional beef broth to reach your desired consistency.

Instant Pot Lasagna Soup is another go-to, convenient way to prepare this perfect comfort food!

Storage and Freezing

Leftover Lasagna Soup is even better than the day it was made.

Refrigeration: Allow the lasagna soup to cool to room temperature before refrigerating in an airtight container. Store all in one container or in individual portions. Store lasagna soup in the refrigerator for up to 3-4 days.

Freezing Completely: Ensure that the leftover soup is completely cooled before freezing. If you plan to freeze individual portions, use freezer-safe containers or sealable plastic bags. Leave some space at the top of the containers or bags to account for expansion as the soup freezes. Freeze up to 3 months.

Thaw Overnight: To thaw lasagna soup, transfer it from the freezer to the refrigerator and allow it to thaw overnight.

Reheating: Reheat the thawed soup on the stovetop over medium heat. Stir occasionally to ensure even heating. If you're in a hurry, you can use the microwave to thaw and reheat individual portions. Heat in short intervals, stirring in between.

Check Consistency: After reheating, check the consistency of the soup. If it has thickened, you can add a little broth or water to reach the desired consistency.

Frequently Asked Questions

More Delicious Soup Recipes

• Homemade Cream of Mushroom Soup
• Copycat Dolly Parton’s Stampede Soup
• Cheesy Chicken Alfredo Soup
• Cheesy Potato Crockpot Soup

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Lasagna Soup Recipe (7 Ingredients!)

This Easy Lasagna Soup is a delicious and easy twist on the classic Italian favorite! It has 7 simple ingredients and takes less than 30 minutes to prepare!

Course Main Course, Soup

Cuisine American, Italian

Keyword beef, soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 257kcal

Ingredients

• 1 pound ground beef and/or Italian sausage
• 2 garlic cloves minced
• 32 ounce jar marinara sauce or Italian gravy
• 14.5 ounce can beef broth optional 1-2 cups more for thinner texture
• 14.5 ounce can fire roasted diced tomatoes undrained
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 cups lasagna noodles broken into 1-inch pieces
• Garnish Options: Ricotta Dollop, shredded Italian cheese blend, parmesan cheese, garlic croutons, cheesy garlic toasts, grilled cheese

Optional Ricotta Dollop Garnish

• 8 ounces ricotta
• 1 ounce fresh basil minced
• 1 garlic cloves minced
• ¼ teaspoon salt

Instructions

Soup

• In a large pot or Dutch oven, crumble and cook ground beef/sausage over medium-high heat until browned and no longer pink. Using a strainer or paper towel, remove and discard excess grease.
• Stir in garlic cloves, and cook for 1 minute.
• Add marinara sauce or Italian gravy, beef broth, fire roasted diced tomatoes, salt, black pepper, and Italian seasoning. Stir and bring to a boil, then turn the heat to medium. 
• Add the broken pasta noodles and cook until al dente, about 10 minutes. 
• Check the consistency of the soup. If it has thickened, you can add a little broth or water to reach the desired consistency.
• Ladle and serve with your favorite garnish(es).

Optional Ricotta Dollop

• In a small mixing bowl, blend together ricotta cheese, fresh basil, garlic, and salt until well combined. Refrigerate until ready to serve.

Video

Notes

Nutrition for 1 cup made with half lean ground beef and half Italian sausage. Garnishes not included.

Pro Tips for Recipe Success and Substitutions

• • Brown the Meat: Ensure that you brown the beef and Italian sausage well before adding them to the soup. This step enhances the flavor and texture of the meat.

• • Drain Excess Fat: After browning the meat, drain excess fat. This helps control the richness of the soup and prevents it from becoming too greasy.

• • Fresh Italian Herbs: The dried Italian seasoning can be substituted with fresh herbs like oregano, basil, and thyme. Add some during the browning of meat and others during simmering to help build complex flavors.

• • Meat Substitutions: If you prefer, you can use ground turkey, chicken, or a meat substitute in place of ground beef/Italian sausage.

• • Tomato Variations: Instead of fire-roasted tomatoes, you can use diced tomatoes, crushed tomatoes, or a combination to suit your taste. Homemade marinara sauce can be used as well. Adjust seasonings as needed.

• • Broth Options: If you don't have beef broth, you can use chicken broth or vegetable broth. If the soup seems too thick, you can add additional beef broth to reach your desired consistency.

• • Pasta Choices: Instead of traditional lasagna noodles, you can use small shells, rotini, or any pasta of your choice.

• • Vegetable Additions: Sautéed mushrooms, diced zucchini, green pepper, or fresh spinach can add extra flavor and nutrients.

• • Spice Level: If you enjoy heat, add red pepper flakes or a pinch of cayenne pepper during the seasoning process.

Storage: 

Refrigeration: Allow the lasagna soup to cool to room temperature before refrigerating in an airtight container. Store all in one container or in individual portions. Store lasagna soup in the refrigerator for up to 3-4 days.

Freezing Completely: Ensure that the leftover soup is completely cooled before freezing. If you plan to freeze individual portions, use freezer-safe containers or sealable plastic bags. Leave some space at the top of the containers or bags to account for expansion as the soup freezes. Freeze up to 3 months.

Thaw Overnight: To thaw lasagna soup, transfer it from the freezer to the refrigerator and allow it to thaw overnight.

Reheating: Reheat the thawed soup on the stovetop over medium heat. Stir occasionally to ensure even heating. If you're in a hurry, you can use the microwave to thaw and reheat individual portions. Heat in short intervals, stirring in between.

Check Consistency: After reheating, check the consistency of the soup. If it has thickened, you can add a little broth or water to reach the desired consistency.

Nutrition

Calories: 257kcal | Carbohydrates: 35g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 663mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g | Vitamin A: 468IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg

The post Lasagna Soup Recipe appeared first on Dinner in 321.

This cake is for the chocolate peanut butter lovers! It's a moist, rich chocolate cake that requires just one bowl and a whisk or mixer to make.

Our secret ingredients of pudding and sour cream give it an incredible crumb that is like no other chocolate cake you've ever had. Add with a candy topping and garnishes and you've got yourself a sure bet dessert win!

Looking for more dessert inspiration to quench your sweet tooth? Be sure to check out my EASY Chocolate Peanut Butter No Bake Cookies, Chocolate Bundt Cake, and Chocolate Loaf Cake!

Why You'll Love this Recipe

• Any Occasion Dessert: For a birthday, family reunion, work potluck, sporting get-together, you name it, this dessert is the perfect cake for all special occasions and celebrations.
• A Dynamic Duo: Chocolate and peanut butter is an iconic flavor combination. The rich, dark chocolate flavor and nutty, sweet, creamy peanut butter frosting and peanut butter chips make this a dessert that you won't be able to resist.
• Simple to Make: This delicious cake uses familiar ingredients that are easy to assemble. A box cake mix and instant pudding mix adds both ease and maximum flavor and moisture.
• Moist and Rich: This peanut butter chocolate cake is so tender and moist, it's the epitome of decadence!

Ingredients for Chocolate Peanut Butter Cake

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

For the Chocolate Cake:

• Dark Chocolate Cake Mix: Serves as the foundational ingredient, providing the structure and basic flavor profile.
• Instant Chocolate Pudding Mix: Contributes moisture and helps maintain a tender crumb texture.
• Sour Cream: Adds moisture, resulting in a moist and dense texture, and a slightly tangy flavor that complements the sweetness of the cake.
• Eggs: Provides structure and stability and contribute to the cake's leavening.
• Vegetable or Canola Oil (plus water): Either canola or vegetable oil along with the water can both add moisture to the cake, ensuring a soft and tender crumb.
• Peanut Butter Chips: Introduces a burst of flavor and a textural element to the cake.

For the Peanut Butter Frosting Recipe:

• Creamy Peanut Butter: The star ingredient! It contributes to the creamiest peanut butter frosting and adds richness to the overall taste.
• Cream Cheese: Adds a luscious and creamy texture to the frosting. Its slight tanginess complements the sweetness of the frosting.
• Powdered Sugar: Confectioners' sugar sweetens the frosting and also helps give it structure.
• Vanilla Extract: Enhances the overall flavor of the frosting.
• Whipped Topping: Adds a light and airy quality to the frosting.
• Garnish Options: Chocolate Sauce, Reese's Peanut Butter Cups, Peanuts

Tools You'll Need

• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Hand Mixer
• Mixing Bowls
• 13"x9" Baking Dish

How to Make Chocolate Cake with Peanut Butter Frosting

Chocolate Cake Instructions:

1. In a large bowl, combine the cake mix, pudding mix, sour cream, eggs, oil, and water. Mix with an electric mixer on medium speed for or with a whisk just until blended, about 45-60 seconds. 

2. Scrape down the sides of the bowl. Fold in the peanut butter chips.

3. Pour the cake batter into a greased 13"x9" pan. Bake in a preheated 350ºF for 35-40 minutes. Allow the cake to cool completely before frosting.

Peanut Butter Cream Cheese Frosting Instructions:

1. For the frosting, blend the cream cheese and peanut butter in a large mixing bowl with an electric mixer on medium-high speed until well combined. 

2. Add powdered sugar, a pinch of salt, and vanilla. Mix until smooth. 

3. Fold or with a mixer on low speed, incorporate half of the whipped topping. Once combined, add the remaining whipped topping. 

4. Spread evenly over the top of the cake. Cover and refrigerate at least 4 hours.

5. When ready to serve, garnish as desired.

Expert Tips for Recipe Success

• Make homemade chocolate cake. If you want to substitute with a homemade cake mix, here are the ingredients:
  • 2 cups all-purpose flour, 1 ¾ cups granulated sugar,. ¾ cup unsweetened cocoa or dark cocoa powder, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt
• Make homemade whipped cream. Frozen whipped topping can be substituted with homemade. Simply whip together 1 ½ cups heavy cream or heavy whipping cream, ¼ cup powdered sugar and ½ teaspoon vanilla extract until stiff peaks form.
• Homemade Instant chocolate pudding mix. You can opt for a homemade instant pudding mix. DO NOT substitute the mix for a packaged cooked chocolate pudding mix.
• Be mindful of mixing time. Mix the batter until just combined. Over-mixing can lead to a tough cake.
• Preheat your oven. Ensure that your oven is fully preheated before baking. Consistent temperature is crucial for even baking.
• Check for doneness. Use the toothpick test to check for doneness. A toothpick inserted into the center of the cake should come out with a few moist crumbs but no wet batter.
• Let it cool properly. Allow to cool in the pan on a wire rack. Cooling too quickly can lead to a collapsed cake.

Storage and Freezing Instructions

Chocolate and Peanut Butter Cake should be stored in the refrigerator because of the dairy content. It can be kept in the refrigerator in an airtight container for up to four days.

It can also be frozen. Simply store in a freezer safe container for up to 3 months. Thaw it in the refrigerator before serving. It's best to add the garnishes once it's completely thawed.

Frequently Asked Questions

More Easy Dessert Recipes

• Honey Bun Cake
• Sad Cake
• Apple Dapple Cake
• Strawberry Jam Cake

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Chocolate Peanut Butter Cake

This Chocolate Cake with Peanut Butter Frosting is made with store-bought cake mix that's been reinforced with pudding mix. A homemade peanut butter frosting using cream cheese makes for the most addicting icing in the world. This cake is truly a recipe that will be requested over and over again.

Course Dessert

Cuisine American

Keyword cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 20 Servings

Calories 380kcal

Ingredients

Cake

• 15.25 ounce chocolate cake mix
• 3.9 ounce package instant chocolate pudding
• 1 cup sour cream
• 4 large eggs
• ½ cup water
• ½ cup canola or vegetable oil
• 1 ½ cups peanut butter chips

Peanut Butter Frosting

• 1 cup creamy peanut butter
• 8 ounces cream cheese room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 8 ounce package frozen whipped topping thawed

Garnish Option

• Chocolate Sauce, Chopped Reese's Peanut Butter Cups, Chopped Peanuts

Instructions

Cake

• Preheat oven to 350ºF. Grease a 13"x9" cake pan.
• In a large bowl, combine the cake mix, pudding mix, sour cream, eggs, oil, and water. Mix with an electric mixer on medium speed for or with a whisk just until blended, about 45-60 seconds. 
• Scrape down the sides of the bowl. Fold in the peanut butter chips.
• Pour the batter into the prepared pan. Bake for 35-40 minutes. Allow the cake to cool completely before frosting.

Frosting

• For the frosting, blend the cream cheese and peanut butter in a large mixing bowl with an electric mixer on medium-high speed until well combined. 
• Add powdered sugar, a pinch of salt, and vanilla. Mix until smooth. 
• Fold or with a mixer on low speed, incorporate half of the whipped topping. Once combined, add the remaining whipped topping. 
• Spread evenly over the top of the cake. Cover and refrigerate at least 4 hours.
• When ready to serve, garnish as desired.

Video

Notes

Expert Tips for Recipe Success

• Homemade Chocolate Cake: If you want to substitute with a homemade cake mix, here are the ingredients:
  • 2 cups all-purpose flour, 1 ¾ cups granulated sugar,. ¾ cup unsweetened cocoa or dark cocoa powder, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt
• Homemade Whipped Cream: Frozen whipped topping can be substituted with homemade. Simply whip together 1 ½ cups heavy cream or heavy whipping cream, ¼ cup powdered sugar and ½ teaspoon vanilla extract until stiff peaks form.
• Homemade Instant Chocolate Pudding Mix: You can opt for a homemade instant pudding mix. DO NOT substitute the mix for a packaged cooked chocolate pudding mix.
• Be Mindful of Mixing Time: Mix the batter until just combined. Overmixing can lead to a tough cake.
• Preheat Your Oven: Ensure that your oven is fully preheated before baking. Consistent temperature is crucial for even baking.
• Check for Doneness: Use the toothpick test to check for doneness. A toothpick inserted into the center of the cake should come out with a few moist crumbs but no wet batter.
• Let it Cool Properly: Allow the cake to cool in the pan on a wire rack. Cooling too quickly can lead to a collapsed cake.

Nutrition

Serving: 1slice | Calories: 380kcal | Carbohydrates: 46g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 49mg | Sodium: 386mg | Potassium: 236mg | Fiber: 1g | Sugar: 34g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 91mg | Iron: 1mg

The post Chocolate Cake with Peanut Butter Frosting appeared first on Dinner in 321.

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

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

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

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

Why You'll Like This Recipe

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

Ingredients

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

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

Tools You'll Need

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

How to Make Loaded Mashed Potatoes

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

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

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

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

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

Pro Tips and Substitutions

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

What to Serve with Loaded Mashed Potatoes Recipe

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

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

Storage Instructions

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

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

Frequently Asked Questions

More Delicious Potato Recipes

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

Print

Loaded Mashed Potatoes Recipe

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

Course Side Dish

Cuisine American

Keyword pork, vegetables

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 servings

Calories 303kcal

Ingredients

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

Instructions

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

Video

Notes

Pro Tips and Substitutions

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

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

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

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

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

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

Storage Instructions

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

 

Nutrition

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

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

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

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

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

Why You'll Love this Recipe

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

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

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

What is Chuck Roast?

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

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

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

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

Tools You’ll Need

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

How to Make Beef Tips and Gravy

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

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

Expert Tips

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

SUBSTITUTIONS

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

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

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

What to Serve with No Peek Beef Tips

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

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

Storage

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

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

FAQs

More Comfort Food Recipes

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

Print

Beef Tips and Gravy

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

Course Main Course

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 6 Servings

Calories 345kcal

Ingredients

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

Instructions

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

Video

Notes

Tips and Substitutions

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

Nutrition

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

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

Looking for a cozy, easy, cheesy side dish that will please a crowd? Cheesy Cabbage Casserole combines tender cabbage with creamy Velveeta and a crispy cracker topping for a dish that’s both hearty and satisfying.

This easy cabbage casserole is HANDS DOWN a must at every potluck or holiday get-together for our family. It’s a tried and true recipe that my Aunt Marilyn has always made and it's a great addition to any meal. It proves that cabbage can be so much more than just a basic vegetable!

Once you fall in love with this classic casserole, you'll want to try out my other favorite casserole dishes, Cheesy Ham and Potato Casserole, 6 ingredient Jiffy Corn Casserole, and French Onion Hashbrown Casserole!

Why You'll Like This Recipe

• Comfort food at its finest. The blend of melted cheese, soft cabbage, and crispy cracker topping is the ultimate comfort combination.
• Family-friendly. Even picky eaters will be tempted by the creamy, cheesy goodness in this dish. They'll be asking for more cabbage recipes!
• Versatile side dish. This cheesy cabbage casserole recipe is perfect paired with almost any main dish, from roasted chicken to grilled steak.
• Simple ingredients. This recipe uses pantry staples and simple ingredients you likely have on hand.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Salted butter: Adds richness and flavor to the casserole, used both in sautéing the cabbage and in the cracker topping.
• Green Cabbage: The star of the show, providing texture and flavor. Once softened, fresh cabbage soaks up the flavors of the butter and cheese. A small head of cabbage should yield enough for this recipe.
• Granulated sugar: A small amount balances the natural bitterness of the cabbage and enhances the overall flavor.
• Seasoning salt blend or salt & black pepper: Essential for seasoning the cabbage and bringing out all the flavors.  Livia’s Seasoning Salt is my go-to blend.
• Crushed red pepper flakes: Adds a subtle heat that complements the richness of the dish.
• Velveeta cheese: Creamy, melty, and deliciously cheesy, Velveeta binds everything together in a smooth, satisfying sauce.
• Buttery round crackers: These create a crunchy, golden topping that adds a perfect contrast to the creamy filling. Ritz crackers are my preference.

Tools You'll Need

• Large Skillet 
• Spatula
• Measuring Cups and Spoons
• 13"x9" Casserole Dish or 3.5-4 Quart Dish
• Cutting Board
• Chef's Knife

How to Make Cheesy Cabbage Casserole

1. Preheat oven to 350°F. Butter or spritz with non-stick spray a 13"x9" or 3.5-4 quart baking dish. Set aside.
2. Using a sharp knife, slice and cut the cabbage in 1-inch pieces.

3. In a large skillet, melt 2 tablespoons of the butter over medium heat. Add cabbage, and cook stirring occasionally until tender, about 10-12 minutes.
4. Add Velveeta cheese cubes, sugar, seasoning salt, and crushed red pepper flakes. Gently fold the mixture until the cheese has melted.

5. Transfer the cabbage mixture to the prepared baking dish
6. In a small bowl, melt the remaining 4 tablespoons of butter. Combine the melted butter with the crushed crackers. Sprinkle the mixture evenly over the top of the casserole.

7. Bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
8. Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley or sliced green onion, if desired.

Southern Cook Pro Tips and Substitutions

• Swap the cheese. If you prefer a more natural cheese, swap Velveeta for shredded cheddar or a cheese blend like Colby Jack or Monterey Jack. You can also opt to use American Cheese.
• Make it spicy. For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
• Use breadcrumbs instead of crackers for topping. You can substitute the butter round crackers with panko bread crumbs or crushed cornflakes for a different texture. Adding a ¼ cup shredded parmesan cheese to the cracker mixture is also an excellent addition.
• Make it a meal. For a heartier dish, add cooked bacon, ham, or ground sausage into the cabbage before baking.

Cabbage Casserole Recipe Variations

Many cabbage casserole recipes contain cream-based soups like cream of mushroom, cream of chicken soup, or cream of celery soup. While those are really delicious, this is simply a different way to make it.

If you'd like to this casserole with a cream-based soup base, omit the Velveeta cheese. Cook the cabbage as directed in this recipe. In a bowl, mix together this homemade soup or 10.25-10.5 ounce can of whatever soup flavor you'd like and ⅓ cup mayonnaise. To the casserole dish, layer the cooked cabbage, the soup mixture, then the cracker mixture (adding 1 cup shredded cheese - cheddar cheese or mozzarella cheese work best).

Some folks also like to add onion and/or garlic to this casserole. If doing so, add 1-1 ½ cups chopped vidalia onion or 1-2 teaspoons onion powder, and/or 1 tablespoon fresh minced garlic or 1-2 teaspoons garlic powder to the skillet when you're cooking the cabbage. Both are a great idea and would add great flavor!

Storage Instructions

Store any leftover cabbage casserole in an airtight container in the refrigerator for up to 3 to 4 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F for 15-20 minutes.

You can freeze the unbaked casserole for up to 2 months. Assemble the casserole but don’t add the cracker topping. Cover tightly with plastic wrap and aluminum foil. When ready to bake, thaw in the fridge overnight, add the cracker topping, and bake as directed.

Frequently Asked Questions

More Vegetable Side Dishes

• Marinated Vegetable Salad
• Sour Cream Mashed Potatoes (3 Ingredients!)
• Easy Cooked Vegetables
• Buttered Potatoes

Print

Cheesy Cabbage Casserole

Cheesy Cabbage Casserole is the ultimate comfort food side dish that’s easy to make and bursting with flavor. It has 6 basic ingredients and is filled with cheesy savory goodness! Easy for anyone to whip up in under an hour.

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 119kcal

Ingredients

• 6 tablespoons salted butter divided
• 12 cups chopped cabbage
• 2 tablespoons granulated sugar
• 1 teaspoon seasoning salt blend or salt and black pepper amount as desired
• ¼-1/2 teaspoon crushed red pepper flakes optional
• 6 ounces Velveeta cheese cubed
• 1 sleeve crushed butter round crackers approximately 30 crackers

Instructions

• Preheat oven to 350°F. Butter or spritz with non-stick spray a 13"x9" or 3.5-4 quart baking dish. Set aside.
• Using a sharp knife, slice and cut the cabbage in 1-inch pieces.
• In a large skillet, melt 2 tablespoons of the butter over medium heat. Add cabbage and cook stirring occasionally until tender, about 10-12 minutes.
• Add Velveeta cheese cubes, sugar, seasoning salt, and crushed red pepper flakes. Gently fold the mixture until the cheese has melted.
• Transfer the cabbage mixture to the prepared baking dish
• In a small bowl, melt the remaining 4 tablespoons of butter. Combine the melted butter with the crushed crackers. Sprinkle the mixture evenly over the top of the casserole.
• Bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
• Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley or sliced green onion if desired.

Video

Notes

Southern Cook Tips and Substitutions

• • Cheese swap: If you prefer a more natural cheese, swap Velveeta for shredded cheddar or a cheese blend like Colby Jack or Monterey Jack. You can also opt to use American Cheese.

• • Spice level: For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper.

• • Cracker topping: You can substitute the butter round crackers with panko bread crumbs or crushed corn flakes for a different texture. Adding a ¼ cup shredded parmesan cheese to the cracker mixture is also an excellent addition.

• • Make it a meal: For a heartier dish, add cooked bacon, ham, or ground sausage into the cabbage before baking.

Storage Instructions

Store any leftover cabbage casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F for 15-20 minutes. You can freeze the unbaked casserole for up to 2 months. Assemble the casserole but don’t add the cracker topping. Cover tightly with plastic wrap and aluminum foil. When ready to bake, thaw in the fridge overnight, add the cracker topping, and bake as directed.

Nutrition

Calories: 119kcal | Carbohydrates: 9g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 686mg | Potassium: 201mg | Fiber: 2g | Sugar: 6g | Vitamin A: 466IU | Vitamin C: 22mg | Calcium: 188mg | Iron: 0.3mg

The post Cheesy Cabbage Casserole appeared first on Dinner in 321.

A holiday meal isn't complete until old fashioned Strawberry Pretzel Salad Recipe is on the table! This dessert, that's as easy to eat as it is to whip up, has been a part of every family holiday get-together for my entire life, thanks to my Aunt Marilyn.

With its buttery crushed pretzel crust, rich cream cheese layer, and fruity strawberry Jello topping, this retro dessert is perfect for any gathering and is sure to bring a taste of nostalgia to the table. It has 8 basic ingredients and is an excellent make-ahead go-to dessert.

Whether it’s a family gathering, potluck, or summer BBQ, this retro dessert jello salads like this one will surely impress your guests! Bring back even more yummy dessert memories with this Fruit Cocktail Cake, Tomato Soup Cake, or Oatmeal Cake.

Why You'll Like This Recipe

• Sweet and Salty Combo: The crunchy, salty pretzel crust provides a salty contrast to the sweet layers, creating a perfect balance of flavors.
• Retro Charm: This nostalgic recipe is a classic, bringing back memories of family dinners and holiday tables.
• Creamy and Fruity: The creamy layer balances the tangy strawberries and adds richness to the dessert.
• Crowd Pleaser: This delicious dessert or side dish is a hit with both kids and adults, making it perfect for potluck dinners, family gatherings, or celebrations.
• Wonderful Make-Ahead Dish: Strawberry pretzel dessert is easy to prepare in advance and tastes even better after chilling in the fridge for a few hours.

Ingredients

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

Jello Layer:

• Pineapple Juice: Adds a subtle tropical sweetness and depth to the strawberry flavor.
• Strawberry Jello: Provides the classic fruity, strawberry gelatin layer that holds everything together.
• Frozen Sliced Strawberries in Syrup: Enhances the fruity flavor and adds texture to the Jello layer.

Pretzel Layer:

• Crushed Pretzels: Salty pretzels are the base of the dish. They provide a crunchy, savory contrast to the sweet filling.
• Salted Butter: Helps bind the crust together and adds richness.
• Granulated Sugar: Adds sweetness to balance the saltiness of the pretzels.

Cream Cheese Layer:

• Cream Cheese: Gives the dish its creamy, tangy filling that complements the sweet strawberry topping.
• Granulated Sugar: Sweetens the cream cheese layer for a smooth, rich taste.
• Cool Whip or Fresh Whipped Cream: Whipped topping lightens up the cream cheese mixture, making it fluffy and easy to spread.

Topping:

• Fresh Strawberry Slices: Fresh berries add a burst of color and extra strawberry flavor to the finished dish.

Tools You'll Need

• Mixing Bowls
• Hand Mixer 
• Whisk
• Rubber Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 13”x9” Baking Dish

How to Make Strawberry Pretzel Salad Recipe

Strawberry Jello Layer

1. In a saucepan over medium high heat or in the microwave, bring the pineapple juice to a boil. Transfer to a large bowl. Stir in both strawberry jello packages until fully dissolved. 
2. Fold in the thawed frozen strawberries. Refrigerate the mixture for 1 hour.

Crust Layer

1. In a bowl, combine the crushed pretzels, melted butter, and sugar. Press the pretzel mixture evenly into the bottom of a 13"x9" baking dish. Bake in a preheated 350˚F oven for 10 minutes, then let it cool completely.

Cream Cheese Layer

1. In a medium bowl, beat the softened cream cheese and sugar with an electric mixer until smooth. 
2. Fold in the Cool Whip (or fresh whipped cream) until well combined. Spread this mixture over the cooled crust, making sure to spread it all the way to the edges to seal the layer.

3. Gently pour the strawberry gelatin mixture over the cream cheese layer and spread evenly. Place the sliced fresh strawberries on top. Cover with a lid or with plastic wrap and refrigerate for at least 4 hours, or until the jello is set. 

4. Slice and serve!

Southern Cook Expert Tips and Substitutions

• How to Crush Pretzels: You can crush pretzels by either placing them in a ziploc bag and hitting with a rolling pin or you can pulse them in a food processor a few times to your desired consistency.
• Swap the Jello Flavor: For a different twist, you can use raspberry or cherry Jello instead of strawberry.
• Fresh Whipped Cream: If you prefer, make fresh whipped cream by whipping 1 ½ cups of heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, then fold it into the cream cheese mixture.
• Add Nuts: For extra crunch, sprinkle chopped pecans or walnuts on top of the cream cheese layer.
• Make It Lighter: Use reduced-fat cream cheese and sugar-free Jello for a lighter version of this dessert.
• Pretzel Crust Alternative: Combine 1-⅓ cups graham cracker crumbs (12 full sheets), ½ cup melted butter, and 3 tablespoons white sugar. Press firmly into a 13”x9” pan. Bake for 10 minutes. Use gluten-free pretzels or graham crackers and ensure your gelatin brand is gluten-free for a fully gluten-free dessert.
• Frozen Strawberries in Syrup Alternative: If you can't find this product in your freezer section at your grocery store, you can slice 1 pound fresh strawberries or thaw one pound of frozen sliced strawberries and mix with 2 tablespoons granulated sugar. Allow the berries to rest for 20 minutes, then mix to the gelatin layer as the recipe states.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pretzel crust may soften slightly over time, but the flavors will still be delicious.

Freezing is not recommended, as the texture of the Jello and cream cheese layers can be affected.

Frequently Asked Questions

More Nostalgic Desserts

• Old Fashioned Tea Cakes
• Blackberry Dumplings
• Apple Roll
• Strawberry Jam Cake

Print

Strawberry Pretzel Salad Recipe

This Strawberry Pretzel Salad Recipe is old fashioned retro dessert HEAVEN! With 8 simple ingredients, it brings the perfect mix of fruity freshness, a tangy cream cheese filling, and salty crunch to the table. It's a true favorite among so many friends and family members!

Course Dessert, Salad

Cuisine American

Keyword holiday

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 20 servings

Calories 226kcal

Ingredients

Strawberry Layer

• 2 cups pineapple juice
• 2 3 ounce boxes Strawberry Jello
• 16 ounce package frozen sliced strawberries in syrup thawed
• Garnish: 6-8 sliced fresh strawberries

Crust Layer

• 2 cups crushed pretzels
• ¾ cup salted butter
• ¼ cup granulated sugar

Cream Cheese Layer

• 8 ounces cream cheese
• 1 cup granulated sugar
• 8 ounces cool whip or fresh whipped cream (see note)

Instructions

Strawberry Layer

• In a saucepan over medium high heat or in the microwave, bring the pineapple juice to a boil. Transfer to a large bowl. Stir in both strawberry jello packages until fully dissolved.
• Fold in the thawed frozen strawberries. Refrigerate the mixture for 1 hour.

Crust Layer

• In a bowl, combine the crushed pretzels, melted butter, and sugar. Press this mixture evenly into the bottom of a 13"x9" baking dish. Bake in a preheated 350˚F oven for 10 minutes, then let it cool completely.

Cream Cheese Layer

• In a medium bowl, beat the softened cream cheese and sugar until smooth.
• Fold in the Cool Whip (or fresh whipped cream) until well combined. Spread this mixture over the cooled pretzel crust, making sure to spread it all the way to the edges to seal the layer.
• Gently pour the strawberry mixture over the cream cheese layer and spread evenly. Place the sliced fresh strawberries on top. Refrigerate for at least 4 hours, or until the jello is set.
• Slice and serve!

Video

Notes

Southern Cook Tips and Substitutions

• • How to Crust Pretzels: You can crush pretzels by either placing them in a ziploc bag and hitting with a rolling pin or you can pulse them in a food processor a few times to your desired consistency.

• • Swap the Jello Flavor: For a different twist, you can use raspberry or cherry Jello instead of strawberry.

• • Fresh Whipped Cream: If you prefer, make fresh whipped cream by whipping 1 ½ cups of heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, then fold it into the cream cheese mixture.

• • Add Nuts: For extra crunch, sprinkle chopped pecans or walnuts on top of the cream cheese layer.

• • Make It Lighter: Use reduced-fat cream cheese and sugar-free Jello for a lighter version of this dessert.
  • Pretzel Crust Alternative: Combine 1-⅓ cups graham cracker crumbs (12 full sheets), ½ cup melted butter, and 3 tablespoons white sugar. Press firmly into a 13”x9” pan. Bake for 10 minutes. Use gluten-free pretzels or graham crackers and ensure your gelatin brand is gluten-free for a fully gluten-free dessert.
  • Frozen Strawberries in Syrup Alternative: If you can't find this product in your freezer section at your grocery store, you can slice 1 pound fresh strawberries or thaw one pound of frozen sliced strawberries and mix with 2 tablespoons granulated sugar. Allow the berries to rest for 20 minutes, then mix to the gelatin layer as the recipe states.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pretzel crust may soften slightly over time, but the flavors will still be delicious. Freezing is not recommended, as the texture of the Jello and cream cheese layers can be affected.

Nutrition

Calories: 226kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 237mg | Potassium: 126mg | Fiber: 1g | Sugar: 25g | Vitamin A: 299IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 1mg

The post Strawberry Pretzel Salad Recipe appeared first on Dinner in 321.

If you're looking for a simple, creamy, and incredibly cheesy side dish to elevate your dinner, this Cheesy Rice is exactly what you need! Perfectly cooked rice, rich butter, and sharp cheddar cheese come together to create a dish that pairs wonderfully with anything from grilled chicken to hearty beef dishes.

With minimal ingredients and easy preparation, this cheesy rice will quickly become a family favorite! A few of our favorite main dish recipes to have it with are Oven Roasted Chicken Drumsticks, Beef Tips and Gravy, and Barbecue Country Style Ribs!

Why You'll Like This Recipe

• Creamy & Cheesy: It’s comfort food at its finest with a velvety texture and a rich cheesy flavor.
• Perfect Side Dish: Pairs well with a variety of main dishes, from grilled meats to roasted vegetables.
• Easy to Make: Simple ingredients and quick preparation make this recipe perfect for weeknight dinners.
• Kid-Friendly: The cheesy flavor is a hit with both kids and adults, making it a dish the whole family will love.
• Customizable: You can easily adjust the ingredients to suit your taste or dietary needs, whether it’s adding veggies or using a different type of cheese.

Ingredients

Scroll down for recipe amounts and instructions in the recipe card.

• Long Grain White Rice: The base of the dish, long-grain rice cooks up fluffy and light, creating the perfect texture to absorb the cheese and butter.
• Unsalted Butter: Adds richness and helps create the creamy consistency that makes this dish so irresistible. Using unsalted butter allows you to control the overall saltiness of the dish.
• Whole Milk: The key to the creamy texture of the cheesy rice. Whole milk adds richness, but you can use lower-fat milk or even half-and-half for a lighter or richer version.
• Zero Salt Chicken Bouillon (or Regular Bouillon): Adds depth of flavor without overwhelming the dish. The zero-salt version is perfect if you want to control the salt content, but regular bouillon will work just as well.
• Shredded Sharp Cheddar Cheese: The star of the dish, sharp cheddar melts beautifully and infuses the rice with its tangy, cheesy flavor. The sharper the cheddar, the more pronounced the flavor will be.

Tools You'll Need

• 2-Quart Saucepan
• Measuring Cups and Spoons
• Fork or Narrow Spatula

How to Make Cheesy Rice

1. Place rice in a large bowl. Fill the bowl with cold water, covering the rice by a few inches. Gently stir the rice around. Carefully pour out the water, using your hand or a sieve to catch any escaping grains. Refill the bowl with fresh water and repeat the process 2-3 times until the water is mostly clear.

2. In a medium saucepan over high heat, combine the rice, 2 cups of water, milk, butter, and zero-salt chicken bouillon or bouillon cubes, and salt.

3. Bring to a boil, then reduce the heat to low. Cover, and simmer for about 15-18 minutes, or until the rice is tender and the liquid is mostly absorbed.
4. Remove from the heat. Gently fluff with a fork. 

5. Fold shredded cheese into the rice just until it's combined. Serve warm.

Pro Tips and Substitutions

• Thickening Tips: As the rice comes to room temperature, it will thicken. If you prefer a thinner consistency, you can either add additional liquid to the rice during the cooking process, or you can add a splash or milk, water, or broth to add hydration after it's been cooked.
• Switch Up the Cheese: You can use different cheeses for varied flavors—Monterey Jack, mozzarella, or even a spicy Pepper Jack will give this dish a new twist.
• Add Veggies: Stir in cooked broccoli florets, peas, or spinach to add a pop of color and nutrients to the dish.
• Make it Healthier: For a lighter version, substitute low-fat milk and reduce the amount of butter and cheese. You can also add more veggies to bulk up the dish with fewer calories.
• Add Seasonings: Onion powder, garlic powder, and seasoning salt are some yummy flavor additions.
• Add Protein: Turn this side dish into a main course by adding cooked chicken, ham, or bacon for a cheesy rice casserole.
• Add Garnishes: To the top of the rice, add parmesan cheese or sliced green onion for a final touch and extra flavor.

Storage Instructions

Store leftover rice in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or milk to loosen it up, then microwave in 30-second intervals, stirring occasionally until heated through. You can also reheat it on the stovetop over low heat.

You can freeze leftover cheesy rice for up to 2 months. Let it thaw in the fridge overnight before reheating.

Frequently Asked Questions

More Delicious Side Dishes

• Crispy Parmesan Potatoes
• Cafeteria Noodles
• Buttered Potatoes
• Jiffy Corn Casserole (6 Ingredients)

Print

Cheesy Rice Recipe

If you love cheesy comfort food, this cheesy rice recipe is a must-try! With just a 5 basic ingredients, you can whip up a creamy, flavorful side that everyone will rave about.

Course Side Dish

Cuisine American

Keyword budget friendly

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 341kcal

Ingredients

• 1 cup long grain white rice rinsed well and drained
• 3 tablespoons unsalted butter
• 1 cup whole milk
• 1 tablespoon zero salt chicken bouillon or regular bouillon
• 1 teaspoon salt lower if using regular bouillon
• 2 cups shredded sharp cheddar cheese

Instructions

• Place rice in a large bowl. Fill the bowl with cold water, covering the rice by a few inches. Gently stir the rice around. Carefully pour out the water, using your hand or a sieve to catch any escaping grains. Refill the bowl with fresh water and repeat the process 2-3 times until the water is mostly clear.
• In a medium saucepan over high heat, combine the rice, 2 cups of water, milk, butter, and zero-salt chicken bouillon or bouillon cubes, and salt.
• Bring to a boil, then reduce the heat to low. Cover, and simmer for about 15-18 minutes, or until the rice is tender and the liquid is mostly absorbed.
• Remove from the heat. Gently fluff with a fork.
• Fold shredded cheese into the rice just until it's combined. Serve warm.

Video

Notes

Tips and Substitutions

• Thickening Tips: As the rice comes to room temperature, it will thicken. If you prefer a thinner consistency, you can either add additional liquid to the rice during the cooking process, or you can add a splash or milk, water, or broth to add hydration after it's been cooked.
• Switch Up the Cheese: You can use different cheeses for varied flavors—Monterey Jack, mozzarella, or even a spicy Pepper Jack will give this dish a new twist.
• Add Veggies: Stir in cooked broccoli florets, peas, or spinach to add a pop of color and nutrients to the dish.
• Make it Healthier: For a lighter version, substitute low-fat milk and reduce the amount of butter and cheese. You can also add more veggies to bulk up the dish with fewer calories.
• Add Seasonings: Onion powder, garlic powder, and seasoning salt are some yummy flavor additions.
• Add Protein: Turn this side dish into a main course by adding cooked chicken, ham, or bacon for a cheesy rice casserole.
• Add Garnishes: To the top of the rice, add parmesan cheese or sliced green onion for a final touch and extra flavor.

Storage Instructions

Store leftover rice in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or milk to loosen it up, then microwave in 30-second intervals, stirring occasionally until heated through. You can also reheat it on the stovetop over low heat. You can freeze leftover cheesy rice for up to 2 months. Let it thaw in the fridge overnight before reheating.

Nutrition

Calories: 341kcal | Carbohydrates: 27g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 652mg | Potassium: 127mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 618IU | Calcium: 327mg | Iron: 0.3mg

The post Cheesy Rice Recipe appeared first on Dinner in 321.