This is our famous Broccoli Cranberry Salad, over a million people have watched the recipe come to life and we're so excited! It’s a great make-ahead, easy recipe making entertaining simple. It has a spot at every holiday get-together, potluck, or celebration.

Talk about a holiday party of flavors! The combination of sweet and savory notes blended with veggies and an incredible creamy, tangy dressing makes for the perfect side dish!

If your’e a broccoli lover, be sure to check out my other popular broccoli recipes Garlic Broccoli and Mushrooms and Broccoli Cauliflower Bacon Salad!

Why You'll Love This Recipe

• Easy to Prepare. This delicious broccoli salad is easy to prepare, making it a perfect dish for cooks of all levels.
• Festive Appeal. Festive ingredients, amazing flavors, and holiday appeal makes this fresh broccoli salad a standout dish on a festive table.
• Nutrient-Rich. Beyond taste, this is a healthy salad recipe and nutrient powerhouse. It’s packed with vitamins, minerals, and fiber.
• Flavorful Combination. The mix of the slightly bitter broccoli, the sweetness of dried cranberries and pomegranate arils, the savoriness of crunchy sunflower seeds and crispy bacon, and the richness of cheese and dressing creates the perfect bite! It’ll quickly become one of your new favorite side dishes.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Mayonnaise: The base of the sweet dressing, binds the ingredients together, and adds moisture.
• Apple Cider Vinegar: Adds acidity, balancing the richness of the dressing.
• Sugar: Adds sweetness to the dressing.
• Broccoli Heads: The star of the salad, providing a hearty and nutritious base..
• Dried Cranberries and Pomegranate Arils: Add sweetness and a festive touch, balancing the savory broccoli.
• Bacon: Contributes a savory and smoky element, elevating the salad's richness.
• Red Onion: Adds a sharp and slightly pungent flavor.
• White Cheddar Cheese: Provides creaminess and a salty contrast.
• Roasted and Salted Sunflower Seeds: Sunflower kernels bring a crunchy texture and a nutty flavor, complementing the soft broccoli.

Tools You’ll Need

• Large Mixing Bowl
• Tongs
• Cutting Board
• Chef's Knife
• Liquid Measuring Cups
• Dry Measuring Cups and Spoons

How to Make Broccoli Cranberry Salad

1. Cut heads of broccoli into bite-sized pieces. Finely dice cooked, crisp bacon and onion. Cube white cheddar cheese.
2. In a small bowl, whisk together mayonnaise, vinegar, sugar, salt, and black pepper. Set aside. 

3. In a large bowl, mix together broccoli, cranberries, cheese, pomegranate arils, bacon, red onion, and sunflower kernels. 

4. Pour the dressing mixture over the salad ingredients, and toss until coated well. 

5. Refrigerate a couple of hours for the flavors to marry. When ready to serve, garnish with additional sunflower seeds and cranberries.

Tips for Success and Substitutions

Feel free to get creative and tailor the broccoli salad to your taste preferences and dietary needs.

• Chop Ingredients the Same Size. Aim for uniformity in chopping the broccoli, nuts, onions, and other ingredients. This creates a balanced bite with a mix of flavors and textures in each forkful.
• Let it Chill so the Flavors can Marinate. Allow the assembled salad to chill in the refrigerator for at least an hour before serving. This gives the flavors time to mingle and intensify.
• Experiment with Dressing Variations. Try different dressings to find the one that suits your taste. Whether it's a classic mayo-based dressing, a tangy vinaigrette, or a yogurt-based option, the dressing can significantly influence the overall flavor. White wine vinegar or red wine vinegar can be used in place of the apple cider vinegar.
• Include Fresh Herbs. Add a pop of freshness with chopped fresh herbs like parsley or dill. This adds another layer of flavor and brightens up the salad.
• Substitute the Broccoli. If you're not a fan of broccoli, consider using cauliflower or a broccoli-cauliflower mix for a similar cruciferous crunch.
• Dried Fruit Swaps. Swap dried cranberries for golden raisins, currants, juicy grapes, or chopped dried apricots.
• Nut Variations. Use crunchy almonds, sesame seeds, cashews, walnut, or pecans instead of sunflower seeds.
• Cheese Choices. Experiment with different cheeses like extra sharp cheddar cheese, feta, gouda, or goat cheese.
• Red Onion Variations. If red onion is too strong, you can use green onions or chives for a milder flavor.

Storage

Refrigeration: Store leftover broccoli salad in an airtight container in the refrigerator.

Consume Promptly: For optimal taste and texture, it's advisable to consume broccoli salad within 1-2 days. While it may be safe for a longer duration, some ingredients, like broccoli, can lose their crispness over time.

Avoid Freezing: Due to the ingredients' textures, freezing broccoli salad is not recommended. Freezing can lead to changes in texture.

Refreshing the Salad: If the salad has been in the refrigerator for a day and needs a refresh, consider adding a bit more dressing or a squeeze of lemon juice to revive the flavors.

What to Serve with Broccoli Bacon Cranberry Salad

While this fresh salad pairs well with so many dishes, some our favorites to serve it with are French Onion Chicken Casserole, Corn Casserole, Beef Tips and Gravy, and Roast Cornish Hens.

Frequently Asked Questions

More Easy Side Dish Recipes

• Winter Salad with Maple Dressing
• Pistachio Fluff Salad
• French Onion Hashbrown Casserole
• Crispy Parmesan Potatoes

Print

Best Broccoli Cranberry Salad

The Best Cranberry Broccoli Salad is the perfect healthy side dish with bacon and sunflower seeds in a creamy dressing. Easy to assemble in under 15 minutes, it's a delicious make ahead recipe.

Course Salad

Cuisine American

Keyword holidays, vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 165kcal

Ingredients

Dressing

• 1 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoons sugar
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Salad

• 8 cups broccoli cut into bite-sized pieces
• ½ cup dried cranberries
• ½ cup crumbled cooked bacon
• ½ cup diced red onion
• 4 ounces cheddar cheese cut into small cubes
• ¼ cup pomegranate arils more for garnish
• ¼ cup roasted and salted sunflower seeds more for garnish

Instructions

• In a small bowl, whisk together dressing ingredients. Set aside.
• In a large bowl, mix together salad ingredients. 
• Pour the dressing over the salad and toss until all the ingredients are coated well. 
• Refrigerate until ready to serve. Garnish with additional sunflower seeds and cranberries.

Video

Notes

TIPS FOR SUCCESS AND SUBSTITUTIONS

Feel free to get creative and tailor the broccoli salad to your taste preferences and dietary needs.

• Chop Ingredients Uniformly: Aim for uniformity in chopping the broccoli, nuts, onions, and other ingredients. This creates a balanced bite with a mix of flavors and textures in each forkful.
• Let it Chill: Allow the assembled salad to chill in the refrigerator for at least an hour before serving. This gives the flavors time to mingle and intensify.
• Experiment with Dressing Variations: Try different dressings to find the one that suits your taste. Whether it's a classic mayo-based dressing, a tangy vinaigrette, or a yogurt-based option, the dressing can significantly influence the overall flavor. White wine vinegar or red wine vinegar can be used in place of the apple cider vinegar.
• Include Fresh Herbs: Add a pop of freshness with chopped fresh herbs like parsley or dill. This adds another layer of flavor and brightens up the salad.
• Broccoli Alternatives: If you're not a fan of broccoli, consider using cauliflower or a broccoli-cauliflower mix for a similar cruciferous crunch.
• Dried Fruit Swaps: Swap dried cranberries for golden raisins, currants, juicy grapes, or chopped dried apricots.
• Nut Variations: Use crunchy almonds, sesame seeds, cashews, walnut, or pecans instead of sunflower seeds.
• Cheese Choices: Experiment with different cheeses like extra sharp cheddar cheese, feta, gouda, or goat cheese.
• Red Onion Variations: If red onion is too strong, you can use green onions or chives for a milder flavor.

 

Storage: 

Refrigeration: Store leftover broccoli salad in an airtight container in the refrigerator.

Consume Promptly: For optimal taste and texture, it's advisable to consume broccoli salad within 1-2 days. While it may be safe for a longer duration, some ingredients, like broccoli, can lose their crispness over time.

Avoid Freezing: Due to the ingredients' textures, freezing broccoli salad is not recommended. Freezing can lead to changes in texture.

Refreshing the Salad: If the salad has been in the refrigerator for a day and needs a refresh, consider adding a bit more dressing or a squeeze of lemon juice to revive the flavors.

Nutrition

Calories: 165kcal | Carbohydrates: 14g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 436mg | Potassium: 245mg | Fiber: 2g | Sugar: 8g | Vitamin A: 474IU | Vitamin C: 53mg | Calcium: 100mg | Iron: 1mg

The post Best Broccoli Cranberry Salad appeared first on Dinner in 321.

Jiffy Corn Casserole, Country Scalloped Corn, Corn Pudding, Corn Casserole, Bread Pudding, Cornbread Pudding, Spoon Bread Casserole, Corn Soufflé, whatever you call this side dish, it's delicious!

This old fashioned scalloped corn side dish is one of our favorite family recipes, and once you give it a try, I know it will be for yours, too. It takes less than 10 minutes to prep and goes with nearly any meal.

It has the perfect balance of savory and sweet flavors and keeps you coming back for more. It's one of our favorite recipes and a holiday staple always on our Thanksgiving dinner and Christmas dinner spreads every year!

For an elevated twist on this Jiffy corn casserole recipe, you can add shredded cheese, chopped cooked ham or bacon, chopped canned jalapeños, or chopped green chiles to the mix. It'll make the perfect accompaniment to your next dinner with family and friends!

If you need more side dish inspiration for a holiday meal, be sure to try our Southern Cornbread Dressing, Loaded Mashed Potatoes, or Cranberry Fluff Salad.

Types of Corn Casseroles

There are several types of corn pudding recipes out there with all different names. I've made every kind and can tell you all of the differences.

A corn pudding recipe or also commonly known as corn souffle, doesn’t traditionally have cornmeal as part of the mixture.

Scalloped corn simply means it's a dish that's baked with milk or sauce, similar to a scalloped potato and tends to also have crackers on top. This side dish is interchangeable with so many names, but country scalloped corn has a few slight differences.

Corn casserole could be any of these recipes. Nonetheless, all of the above are super delicious! This Jiffy Cornbread Casserole recipe is a combination of cornbread and pudding.

If you're looking for another easy side dish recipe with a different vegetable, this Bisquick Zucchini Pie is great for get-togethers or holiday events.

Where is Jiffy Corn Casserole From?

The original recipe for Jiffy Corn Casserole is not well-documented and variations of corn casserole recipes have been prepared by home cooks for many years. However, the association of the dish with the use of Jiffy Corn Muffin Mix increased with the availability and promotion of the baking mix.

Corn-based dishes, in general, have a long history in America, where corn (maize) is native. Native American cuisines often incorporated corn in various ways, and early European settlers adopted and adapted these culinary traditions.

My mom found a version of this easy Jiffy Country Scalloped Corn casserole recipe in a "Letter to the Editor" comment in a Good Housekeeping Magazine about 30 years ago. The person's letter said she had eaten it at a bed and breakfast and simply couldn't get enough of it. The chef shared the recipe and it was a savory side dish staple from then on out.

Ingredients

Ingredient Amounts Listed in the Recipe Card Below

• Butter: Adds flavor and richness to the casserole.
• Eggs: Act as a binder, helping to hold the casserole together.
• Sour Cream: Adds moisture and richness to the casserole. It contributes to the creamy texture and helps balance the sweetness of the cornbread mix.
• Creamed Corn (Cream-Style Corn): Contributes to the creaminess and sweetness of the casserole and adds texture.
• Sweet Corn: Adds both sweetness and texture to the casserole.
• Jiffy Cornbread Mix: The primary ingredient that provides the cornbread base for the casserole. It contains a combination of cornmeal, flour, baking powder, and other dry ingredients. It contributes to the sweet and slightly crumbly texture of the casserole.
• Optional: Chopped Jalapeños, Chopped Green Chiles, Cooked Ham, Cooked Bacon, Shredded Cheese

Tools You’ll Need

• 13”x9” Pan or Casserole Dish
• Large Mixing Bowl
• Spatula

How to Make Jiffy Corn Casserole

1. In a large bowl, whisk together melted and slightly cooled butter and eggs until fluffy. Add sour cream and whisk again until blended. Fold in cream-style and frozen corn.

2. Once blended well, add the box of Jiffy mix and fold just until the dry ingredients are moist. Butter or spritz with nonstick cooking spray a 13”x9” baking dish. Pour the corn mixture into the prepared baking dish and spread evenly.

2. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.

Tips and Substitutions

• Optional delicious mix-ins to this dish are:
  • ¼ cup drained chopped green chiles
  • ¼ cup drained chopped canned jalapeños
  • ½-3/4 cup chopped cooked bacon
  • ½-3/4 cup chopped leftover ham
  • 1-1 ½ cups shredded cheese (cheddar cheese, Swiss, gruyère, Colby Jack, pepper Jack)...Cheesy Corn Casserole is always a crowd pleaser!
• If you want to add a crunchy topping, combine 1 cup crushed buttery round crackers and ¼ cup melted butter. Distribute on top of the casserole prior to baking. This is what you often hear called scalloped corn!
• You know it's done cooking with a thermometer. The casserole along the edges of the dish will be done before the center is fully set. An instant-read thermometer can confirm the center is fully cooked when it reaches an internal temperature of 160°F.
• Make the corn muffin mix from scratch. Here is an easy substitute:
  • ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt
• This recipe can also be made in a crockpot. Spray with nonstick cooking spray or butter an 8 quart slow cooker. Pour in the same prepared batter, cover and cook on low 2 hours. Turn off the crockpot and don’t uncover. Allow it to set uncovered for 30-45 minutes. Check to make sure the center is fully cooked through. Crockpot size and brands will vary the time needed. This version is not as “set” as the baked version, but will be done.

Storage and Freezing

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: Store in the freezer in an airtight container for up to 3 months. Thaw in the refrigerator and reheat in the oven at 350°F 20-30 minutes or until an internal temperature of 160°F is met.

Serving Suggestions

The beauty of this dish is that is can be served alongside pretty much anything! I love to serve it with baked ham or turkey and dressing at the holidays.

On a regular weeknight, it pairs well with my Kentucky Fried Chicken, Sheetpan Rosemary Chicken, Balsamic Flank Steak, or Smothered Pork Chops.

Frequently Asked Questions

More Recipes Like This 

• Sweet Onion Casserole
• Pimento Cheese Cornbread
• Sloppy Joe Pie
• Beef Tamale Pie
• Easy Cheesy Potatoes

Print

Jiffy Corn Casserole Recipe (Six Ingredients)

Jiffy Corn Casserole is the ultimate side dish recipe and so easy to make. With only 6 ingredients and using one bowl, it's perfect for any dinner or holiday get-together!

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 16 servings

Calories 214kcal

Ingredients

• ½ cup butter melted and slightly cooled
• 3 eggs
• 16 ounces sour cream regular or light
• 2 14.75 ounce cans cream style corn
• 16 ounce bag frozen sweet corn
• 9 ounce box Jiffy cornbread mix

Instructions

• Preheat oven to 375°F.
• In a large bowl, whisk together melted and slightly cooled butter and eggs until fluffy. Add sour cream and whisk again until blended. Fold in cream-style and frozen corn.
• Once blended well, add the box of Jiffy mix and fold just until the dry ingredients are moist. Butter or spritz with nonstick cooking spray a 13”x9” baking dish. Pour the corn mixture into the prepared baking dish and spread evenly.
• Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.

Video

Notes

Tips and Substitutions

• • Optional delicious add-ins to this dish are
    • • ¼ cup drained chopped green chiles
    • • ¼ cup drained chopped canned jalapeños
    • • ½-3/4 cup chopped cooked bacon
    • • ½-3/4 cup chopped leftover ham
    • • 1-1 ½ cups shredded cheese (cheddar cheese, Swiss, gruyère, Colby Jack, pepper Jack)...Cheesy Corn Casserole is always a crowd pleaser!

• • If you want to add a crunchy topping, combine 1 cup crushed buttery round crackers and ¼ cup melted butter. Distribute on top of the casserole prior to baking. This is what you often hear called scalloped corn!

• • The casserole along the edges of the dish will be done before the center is fully set. An instant-read thermometer can confirm the center is fully cooked when it reaches an internal temperature of 160°F.

• • If you want or need to make a a box of Jiffy corn muffin mix from scratch, here is an easy substitute:
    • • ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt

• • This recipe can also be made in a crockpot. Spray with nonstick cooking spray or butter a 4-6 quart slow cooker. Pour in the same prepared batter, cover and cook on high for 2-3 hours or low for 4-5 hours. Check to make sure the center is fully cooked through. Crockpot size and brands will vary the time needed.

Storage:

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: Store in the freezer in an airtight container for up to 3 months. Thaw in the refrigerator and reheat in the oven at 350°F 20-30 minutes or until an internal temperature of 160°F is met.

Nutrition

Serving: 1serving | Calories: 214kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 293mg | Potassium: 208mg | Fiber: 2g | Sugar: 6g | Vitamin A: 408IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

The post Jiffy Corn Casserole Recipe (6 Ingredients) appeared first on Dinner in 321.

Get ready to pull-apart your way to breakfast bliss with this Cranberry Orange Monkey Bread! At only 15 minutes to prep, this sweet biscuit treat and is packed with tangy cranberries, zesty orange goodness, and topped with a simple glaze. It’s the perfect cozy dish to brighten up your table and your spirits, whether you’re hosting a holiday brunch or just enjoying a lazy Sunday morning in your PJs.

Similar to traditional monkey bread, this holiday season version is as easy to make as it is to eat. Just toss some biscuit dough, cranberries, and a sprinkle of magic together, and voilà—breakfast is served! Serve it with cooked bacon, sausage balls, eggs, and fresh fruit, and your meal is complete!

Cranberry orange lovers, you'll also want to make our viral Cinnamon Cream Cheese spread and Cranberry Orange Pound Cake!

Why You'll Love This Monkey Bread:

• Simple Recipe: With simple ingredients and minimal prep, this pull-apart bread is a breeze, making it ideal for cooks of all levels.
• Festive Flavors: The combination of tart cranberries and zesty orange flavor creates a vibrant flavor profile that’s perfect for holiday gatherings or any festive occasion. Christmas morning, Thanksgiving day, or New Year's Day, this cranberry orange pull-apart bread is one of the best festive delicious treats!
• Customizable & Fun: Each piece pulls apart easily, making this monkey bread recipe great for sharing with family and friends. Plus, you can easily modify the ingredients to suit your taste.
• Irresistibly Gooey!: The buttery goodness combined with the sweet glaze creates an indulgent treat that’s truly unforgettable.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Dough Ingredients:

• Canned Biscuit Dough: The base of the monkey bread, this bread dough makes preparation quick and easy while providing a fluffy and tender texture. You can use homemade dough if preferred.
• Dried Cranberries: Adds a fruity, tart flavor that complements the sweetness of the dish, providing a pop of color and texture.
• Orange Zest and Juice: Enhances the bread with a citrus flavor that balances the sweetness and elevates the overall taste.
• Sugar: Sweetens the dough and helps create a delicious caramelized crust during baking.
• Salt: Balances the sweetness and enhances the overall flavor.
• Cinnamon: Adds warmth, coziness, and a hint of spice.
• Butter: Provides richness and moisture, helping to create a golden, crispy exterior.
• Brown Sugar: Contributes depth of flavor and moisture, creating that gooey sweet bread texture everyone loves.
• Vanilla Extract: Enhances the overall sweetness and warmth of the dish.

Glaze Ingredients:

• Powdered Sugar: Sweetens the glaze and gives it a smooth consistency.
• Orange Juice and Zest: Adds a citrusy brightness to this sweet treat that complements the monkey bread perfectly.

Tools You'll Need

• 8"x4" Loaf Pan
• Small and Medium Mixing Bowl and Ziploc Bag
• Paring Knife
• Cutting Board
• Citrus Zester
• Whisk
• Measuring Cups and Spoons

How to Make Cranberry Orange Monkey Bread

1. Preheat the oven to 350ºF. Grease with butter or nonstick cooking spray or line with parchment paper an 8x4-inch loaf pan.
2. Microwave ¼ cup freshly squeezed orange juice for 15 seconds. Mix the cranberries with the juice and set aside. 

3. Cut each biscuit dough into 6 pieces.

4. To a gallon Ziploc bag, add sugar, salt, 1 tablespoon of the orange zest, and cinnamon. Close the bag and mix the until blended well. Add the biscuit pieces to the sugar mixture and mix until all of the pieces are coated well.

5. Drain the orange juice from the cranberries. Add the cranberries to the biscuit dough mixture, and mix one last time. Pour the mixture into the prepared loaf pan.

6. In a medium pan over medium heat, combine butter, brown sugar, and vanilla. Whisk and cook just until the sugar has dissolved. Pour over the biscuit pieces, making sure the entire surface is covered.

7. Bake 25-30 minutes, or until the top is golden brown and dough cooked through. Cool 10 minutes then invert on a serving plate.

8. For the glaze, in a small bowl, whisk together the remaining orange zest, juice, and powdered sugar. Drizzle on top. ⠀

Pro Tips and Substitutions

• Double the Recipe. Easily double this cranberry monkey bread recipe and make in a bundt pan or 2 loaf pans. Adjust the bake time accordingly. The bundt pan will take about 30-35 minutes.
• Add Nuts. For extra texture, consider adding chopped pecans or walnuts to the layers.
• Make Ahead. You can prepare most of the monkey bread the night before. Just make the biscuit mixture, pour into a prepared loaf pan, cover, and refrigerate - WITHOUT the buttery brown sugar sauce. Remove to room temperature for 30 minutes, make the sauce, and bake as written.
• Adjust Sweetness. Feel free to add more or less sugar based on your preference for sweetness.
• Canned Biscuit Dough. You can use your own dough if you prefer. This is a great homemade dough option. Biscuit dough donut holes are another great way to use canned biscuit dough!
• Swap the Dried Cranberries. Substitute with raisins, chopped dried apricots, or cherries for different flavors.
• Substitute the Butter. Replace with coconut oil for a dairy-free option.

Storage

Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to a week. Reheat in the oven or microwave before serving.

Frequently Asked Questions

More Sweet Breakfast Dishes

• Bojangles Blueberry Biscuits
• Cinnamon Sugar Biscuits
• Overnight French Toast Casserole
• Baked Chocolate Oatmeal

Print

Cranberry Orange Monkey Bread

Whip up a batch of Cranberry Orange Monkey Bread for a fun and delicious breakfast or brunch option that everyone will love. Drizzled with a sweet glaze, this gooey treat is sure to steal the show at any get-together!

Course bread, Breakfast

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 417kcal

Ingredients

• 16.3 ounce can Grands Southern Homestyle Buttermilk Biscuits cut into 6 pieces each
• ¼ cup dried cranberries
• 1 orange ¼ cup + 1 teaspoon juiced and 1 tablespoon + 1 teaspoon zested, divided
• ½ cup sugar
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup butter
• ⅓ cup brown sugar
• 1 ½ teaspoon vanilla extract
• ½ cup powdered sugar

Instructions

• Preheat the oven to 350ºF. Grease with butter or nonstick cooking spray or line with parchment paper an 8x4-inch loaf pan.
• Microwave ¼ cup freshly squeezed orange juice for 15 seconds. Mix the dried cranberries with the juice and set aside.   
• To a gallon Ziploc bag, add sugar, salt, 1 tablespoon of the orange zest, and cinnamon. Close and mix until blended well. Add the biscuit pieces, and mix until coated. Drain and discard the orange juice from the cranberries, then toss them with the biscuits. Pour the mixture into the prepared loaf pan.
• In a medium pan over medium heat, combine butter, brown sugar, and vanilla. Whisk and cook just until the sugar has dissolved. Pour over the biscuit pieces, making sure the entire surface is covered.
• Bake 25-30 minutes, or until the top is golden brown and dough cooked through. Cool 10 minutes then invert on a serving plate.
• For the glaze, in a small bowl, whisk together the remaining orange zest, juice, and powdered sugar. Drizzle on top. ⠀

Video

Notes

Pro Tips and Substitutions

• Double the Recipe: Easily double this cranberry monkey bread recipe and make in a bundt pan or 2 loaf pans. Adjust the bake time accordingly. The bundt pan will take about 30-35 minutes.
• Add Nuts: For extra texture, consider adding chopped pecans or walnuts to the layers.
• Make Ahead: You can prepare most of the monkey bread the night before. Just make the biscuit mixture, pour into a prepared loaf pan, cover, and refrigerate - WITHOUT the buttery brown sugar sauce. Remove to room temperature for 30 minutes, make the sauce, and bake as written.
• Adjust Sweetness: Feel free to add more or less sugar based on your preference for sweetness.
• Canned Biscuit Dough: You can use your own dough if you prefer. This is a great homemade dough option.
• Dried Cranberries: Substitute with raisins, chopped dried apricots, or cherries for different flavors.
• Butter: Replace with coconut oil for a dairy-free option.

Storage

Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. You can also re

Nutrition

Calories: 417kcal | Carbohydrates: 55g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 784mg | Potassium: 178mg | Fiber: 1g | Sugar: 28g | Vitamin A: 393IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg

The post Cranberry Orange Monkey Bread appeared first on Dinner in 321.

When it comes to holiday meals, my mamaw’s old fashioned Southern Cornbread Dressing is the dish I look forward to the most! Every Thanksgiving and any special occasion featuring turkey, her family recipe graces our table. The blend of cornbread, leftover biscuits, broth and savory herbs creates a masterpiece that perfectly soaks up gravy and pairs wonderfully with roasted turkey.

Since I was a little girl, I've watched her effortlessly whip up this classic thanksgiving dinner recipe, and now it has become a cherished part of my own cooking repertoire. It isn't just a side dish; it’s a symbol of family love and tradition that deserves a place in every home.

It truly isn't a happy Thanksgiving without mamaw's southern dressing, and she'd love for it to be a part of your holiday meal. Make her Frozen Fruit Salad and Green Jello Salad to go along with all of our holiday favorites! They're vintage favorites you're sure to love too!

Why You'll Like This Recipe

• Thanksgiving Side Dish Must: Just like green bean casserole, sweet potato casserole, and cranberry sauce, this southern style cornbread dressing is an essential part of the Thanksgiving menu. The whole family will love it!
• Flavor-Packed: The combination of crumbled cornbread, biscuits, and fresh herbs creates a warm, holiday flavor that feels like home. The holiday table isn't complete without this southern dressing!
• Customizable: You can easily tweak these simple ingredients to suit your taste, whether you prefer extra herbs or want to sneak in some vegetables or meat. You can also cut the recipe in half and make in 1 13x9 pan.
• Perfect for Leftovers: This dressing is a wonderful way to use up leftover biscuits and turkey broth, reducing food waste while creating something delicious. After it's prepared, it's also delicious as leftovers!

Laura Ashley's Tip: You can make the biscuits and cornbread ahead of time to make your holiday prep easier!

Ingredients

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

• Self-rising cornmeal mix: The base of this cornbread, providing a sweet and crumbly texture that’s essential for cornbread dressing.
• Self-Rising Flour: This helps enhance the cornbread texture, making it light and fluffy.
• Milk: Adds moisture and richness to the cornbread.
• Eggs: Adds richness and acts as a binding agent for the cornbread
• Bacon Grease or Butter: Adds a distinct richness and flavor to the crust of the cornbread.
• Leftover Buttermilk Biscuits: These add an extra soft texture and buttery flavor to the dressing.
• Ground Dried Sage: The staple herb in mamaw's cornbread dressing. She grows and dries her own fresh sage, but store bought dried sage will work just fine.
• Onion: Adds sweetness and depth of flavor.
• Turkey Broth: Provides moisture and flavor. It infuses the dressing with rich, savory notes. Homemade chicken stock or chicken broth can be used if you don't have turkey broth or if you don't have enough from the method you cook your turkey.

Tools You'll Need

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Spatula
• 13"x9" Casserole Dish and 9"x9" Baking Dish
• Cutting Board
• Chef's Knife
• Saucepan (optional)

How to Make Southern Cornbread Dressing

Cornbread for Dressing

1. Preheat oven to 450°F. 
2. In a medium bowl, combine self-rising cornmeal mix and self-rising flour. Stir in milk and eggs just until combined.  

3. Preheat a 12-inch and 9-inch cast iron skillet over medium-high heat on the stovetop or in the oven for 3 minutes. Once hot, add bacon grease or butter, ensuring the entire surface has been greased. Pour the cornbread batter into the prepared skillets. 

4. Bake 20-25 minutes or until fully baked through and golden brown. Remove from the oven and cool completely.

Dressing Recipe

1. Preheat oven to 350°F. Grease a 13x9-inch and 9x9-inch baking dish with butter.  
2. Crumble the prepared corn bread and biscuits in a large mixing bowl.

3. Add ground sage and onion. 

4. Pour in the turkey or chicken broth, and stir until combined well. The mixture will be very moist. 

5. Pour the mixture into the prepared baking dishes, and spread evenly. 

6. Bake at 350° for 1 hour or until golden brown on top and set.

Southern Cook Tips and Substitutions

• Cut it in Half. This recipe makes enough to feed a crowd. If you're looking to feed just a few people, cut all of the ingredients in half and bake in a 13x9 inch baking dish.
• Prep Ingredients Ahead of Time. If possible, make your cornbread and biscuits 1-2 days ahead of time so that it has time to dry out a bit. You can also dice the onion and measure the sage in advance to make your holiday day prep go smoother.
• Add More Flavorful. The recipe Southern Cornbread Dressing can vary from family to family. Consider adding sautéed chopped celery and carrots for added texture and flavor. Chopped water chestnuts are also a popular dressing addition.
• Sausage Cornbread Dressing. Adding sausage to cornbread dressing can enhance its flavor and add richness. Breakfast sausage, sage sausage, Italian sausage, or even smoked sausage all work great. About 1 pound of sausage is typically a good amount for a batch of dressing, but you can adjust depending on your taste preferences. Cook it in a skillet first before adding it to the dressing batter.
• Herb Alternatives. In my opinion (and certainly mamaw's) sage is a must. However, if you aren't able to have it or just don't like it, you could try thyme or rosemary for a different twist.
• Gluten-Free Option. Use gluten-free cornmeal mix and flour to make the dressing gluten-free.
• Season Well. Taste your dressing mixture before pouring into the baking dish. Typically, adding salt isn't necessary because the broth and cornbread has it. However, you can add some if you feel your palate says to. You can add additional herbs like thyme or rosemary for complexity.

Turkey Gravy

What's dressing without gravy? An incomplete meal in my books! They're a match made in holiday heaven!

If you want to make mamaw's gravy to ladle on top of your dressing and all over your potatoes and turkey too, here's her simple recipe:

• Pour 8 cups turkey broth in saucepan, and bring to a boil. In a small bowl, whisk together ¼ cup cold water and ¼ cup cornstarch. Whisk the cornstarch slurry into boiling broth. Make and add additional cornstarch slurry if you desire a thicker texture. Optional, dice ½-1 cup of the cooked giblets and/or turkey and add to the gravy. Season with salt and pepper to taste.

Storage and Freezing

Store any leftover dressing in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the dressing for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven covered with foil or in the microwave until heated through.

Frequently Asked Questions

More Side Dishes for the Holidays

• Crock Pot Mashed Potatoes
• Jiffy Corn Casserole (6 Ingredients)
• French Onion Hashbrown Casserole
• Crispy & Garlicky Green Beans

Print

Southern Cornbread Dressing

Make your holidays memorable with my mamaw's Southern Cornbread Dressing. Made with homemade cornbread, biscuits, sage, and a few basic ingredients, this recipe is a must-have for any turkey feast!

Course bread, Side Dish

Cuisine American

Keyword holidays

Prep Time 1 hour hour

Cook Time 1 hour hour

Servings 36 servings

Calories 175kcal

Ingredients

Cornbread for Dressing

• 5 cups self-rising cornmeal mix
• 1 cup self-rising flour
• 4 cups milk
• 2 large eggs
• 2 tablespoons bacon grease or salted butter

Dressing Ingredients

• 1 prepared cornbread for dressing recipe
• 2 cups crumbled buttermilk biscuits
• ⅓ cup dried rubbed sage
• 1 cup finely minced yellow onion about 1 medium onion
• 11 cups turkey or chicken broth can use stock as well

Instructions

Cornbread for Dressing

• Preheat oven to 450°F. 
• In a medium bowl, combine self-rising cornmeal mix and self-rising flour. Stir in milk and eggs just until combined.  
• Preheat a 12-inch and 9-inch cast iron skillet over medium-high heat on the stovetop or in the oven for 3 minutes. Once hot, add bacon grease or butter, ensuring the entire surface has been greased. Pour the cornbread batter into the prepared skillets. 
• Bake 20-25 minutes or until fully baked through and golden brown. Remove from the oven and cool completely.

Dressing Recipe

• Preheat oven to 350°F. Grease a 13x9-inch and 9x9-inch baking dish with butter.  
• Crumble the prepared corn bread and biscuits in a large mixing bowl.
• Add sage and onion. 
• Pour in the turkey or chicken broth, and stir until combined well. The mixture will be very moist. 
• Pour the mixture into the prepared baking dishes, and spread evenly.
• Bake at 350° for 1 hour or until golden brown on top and set.

Turkey Gravy (Optional)

• Pour 8 cups turkey broth in saucepan, and bring to a boil. In a small bowl, whisk together ¼ cup cold water and ¼ cup cornstarch. Whisk the cornstarch slurry into boiling broth. Make and add additional cornstarch slurry if you desire a thicker texture. Optional, dice ½-1 cup of the cooked giblets and/or turkey and add to the gravy. Season with salt and pepper to taste.

Video

Notes

Southern Cook Tips and Substitutions

• Cut it in Half: This recipe makes enough to feed a crowd. If you're looking to feed just a few people, cut all of the ingredients in half and bake in a 13x9 inch baking dish.
• Prep Ingredients Ahead of Time: If possible, make your cornbread and biscuits 1-2 days ahead of time so that it has time to dry out a bit. You can also dice the onion and measure the sage in advance to make your holiday day prep go smoother.
• Add More Flavorful: The recipe Southern Cornbread Dressing can vary from family to family. Consider adding sautéed chopped celery and carrots for added texture and flavor. Chopped water chestnuts are also a popular dressing addition.
• Sausage Cornbread Dressing: Adding sausage to cornbread dressing can enhance its flavor and add richness. Breakfast sausage, sage sausage, Italian sausage, or even smoked sausage all work great. About 1 pound of sausage is typically a good amount for a batch of dressing, but you can adjust depending on your taste preferences. Cook it in a skillet first before adding it to the dressing batter.
• Herb Alternatives: In my opinion (and certainly mamaw's) sage is a must. However, if you aren't able to have it or just don't like it, you could try thyme or rosemary for a different twist.
• Gluten-Free Option: Use gluten-free cornmeal mix and flour to make the dressing gluten-free.
• Season Well: Taste your dressing mixture before pouring into the baking dish. Typically, adding salt isn't necessary because the broth and cornbread has it. However, you can add some if you feel your palate says to. You can add additional herbs like thyme or rosemary for complexity.

Nutrition

Calories: 175kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 477mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 0.3mg | Calcium: 119mg | Iron: 2mg

The post Southern Cornbread Dressing appeared first on Dinner in 321.

This Turkey Sliders recipe is a hearty fall get-together winner! Layered with fall flavors of turkey, apple butter, fresh apple slices and cheddar, they're so delicious that it'll be hard to stop at just one!

One of the many reasons I get so excited for fall is college football! I love the togetherness games bring, cheering on the home team and eating yummy appetizers. My crew always requests these turkey and cheese sliders, and I will forever oblige! Leaving with an empty plate is always a touchdown in my book!

With just 15 minutes and a handful of ingredients that you may already have at home, you can feed these to a hungry crowd in no time. Plus, they're perfect for using up leftover turkey during the holidays. Baked in a casserole dish makes clean-up minimal so you can spend time with your family instead.

Why You’ll Love this Recipe

• A Fall Lover's Dream. It has all the festive flavors of fall in one bite!
• Conveinent Grab & Go. They're an excellent handheld food to bring to a fall get-together!
• Easy Prep. They can be made ahead of time to make entertaining easier!
• Incredibly Delicious. They have the perfect savory and sweet balance of flavors are are DELICIOUS!

Using Leftover Turkey For Sliders

Deli turkey is what I use most often for this recipe as it's a convenient option when I'm craving these sliders. However, one of the best parts about the holidays is having delicious leftovers that can be repurposed, and leftover turkey is excellent for this recipe! It's a delicious way to recycle and continue to enjoy the flavors of the holiday!

Ingredients in Fall Turkey Sliders Recipe

Ingredient Amounts Listed in the Recipe Card Below

• King's Hawaiian Slider Buns: These golden buttery buns are the perfect, lightly sweet bread to accent these sandwiches.
• Oven Roasted Turkey: There are many varieties of deli turkey that can be used. I love oven-gold roasted, but sweet or spicy varieties work great as well!
• Cooked Bacon: Pre-cooked from the store or cooked at home, the saltiness of the bacon pairs perfectly with the sweetness of the apple and apple butter.
• Granny Smith Apple: A Granny Smith apple pairs incredibly well with the cheeses used on these sliders.
• Cheddar Cheese: Mild, medium, sharp, white, yellow, any cheddar variety will work great!
• Gouda Cheese: The nuttiness from this cheese and combination with the apple and apple butter is insanely delicious!
• Apple Butter: Homemade or store-bought, this spread brings out some of those fall, festive flavors!
• Butter: Melted and mixed with spices, this is the ingredient that ties the whole sandwich together. It helps yield a beautiful, brown crust.
• Dijon Mustard:
• Dried Minced Onion: Dried minced onion doesn't have the pungency that can come with fresh onion. It's also quick to measure and mix.
• Worcestershire Sauce: Hard to say but quite delicious in this butter baste!
• Garlic Powder: This adds a nuanced savoriness and flavor to the slider.
• Poppy Seeds: These add a nutty flavor and make the tops of the sliders extra pretty! Think of them like tasty sprinkles!

Tools You’ll Need

• 9"x9" or Round Baking Dish
• Small Bowl
• Whisk or Fork
• Mandolin (optional)
• Aluminum Foil

How to Make this Turkey Sliders Recipe

1. Arrange the bottom half of the slider buns touching one another in a baking dish. Layer on top turkey, bacon, apple slices and cheeses.

2. Spread apple butter on the inside of the top bun then place on top of the built sandwiches. 

3. In a small bowl, whisk together butter, Dijon mustard, dried onion, Worcestershire sauce and garlic powder. 

4. Pour the butter mixture on top of the sandwiches and sprinkle with poppy seeds. 

5. Cover the pan with aluminum foil and bake 350°F for 30 minutes. Remove foil and bake an additional 10-15 minutes. Serve while warm.

Pro Tips and Substitutions

• Change up the spreads. Along with apple butter, other excellent spreads for these sliders are cranberry sauce or a mixture of equal parts apricot jam and mayonnaise!
• Use different mustards. Any variety of mustard works with these sliders. We also love making these with stone ground, yellow or spicy mustard.
• Slice your apples in even thickness for easy layering. Achieving even apple slices can be done with a knife or with a mandolin.
• Swap out the turkey. If you've got leftover holiday spiral sliced ham or roasted chicken, these both make excellent turkey slider variations.

Storage

Store leftover Fall Turkey Sliders in an airtight container in the refrigerator for up to four days. Reheat in the microwave or toaster oven for a few minutes until warmed through.

We don't recommend freezing turkey sliders as it will compromise their texture.

What to Serve with Turkey Sliders

The options are endless of what to serve with turkey sliders. We have some excellent ideas that we love to add to the table.

• Honey Glazed Brussels Sprouts
• Cheesy Party Potatoes
• Scalloped Corn
• Jalapeno Cranberry Dip

FAQs

More Party Slider Recipes

• Buffalo Chicken Sliders
• Roast Beef Sliders
• Pulled Pork Sliders Recipe
• Sausage Sliders

Print

Fall Turkey Sliders Recipe

This Fall Turkey Sliders Recipe is a delicious appetizer or snack for a party or holiday celebration. Oven baked in a casserole dish for easy assembly.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword fall, sandwich, thanksgiving, turkey

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 228kcal

Ingredients

• 1 package King's Hawaiian Slider Buns
• 8 oz oven-roasted turkey thinly sliced
• 8-10 slices cooked bacon
• 1 small Granny Smith apple thinly sliced
• 4 oz cheddar cheese slices
• 4 oz Gouda cheese slices
• ⅓ cup apple butter
• 4 tablespoon butter melted
• 1 tablespoon dijon mustard
• 1 tablespoon dried minced onion
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon garlic powder
• 1 teaspoon poppy seeds

Instructions

• Preheat oven to 350°F. 
• In a small bowl, whisk together butter, Dijon mustard, dried onion, Worcestershire sauce and garlic powder. 
• Arrange the bottom half of the slider buns touching one another in a baking dish. Layer on top turkey, bacon, apple slices and cheeses. Spread apple butter on the inside of the top bun then place on top of the built sandwiches. 
• Pour the butter mixture on top of the sandwiches and sprinkle with poppy seeds. 
• Cover the pan with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes. Serve while warm.

Video

Notes

Recipe Tips and Substitutions

• • Along with apple butter, other excellent spreads for these sliders are cranberry sauce or a mixture of equal parts apricot jam and mayonnaise!
  • Any variety of mustard works with these sliders. We also love making these with stone ground, yellow or spicy mustard.
  • Achieving even apple slices can be done with a knife or with a mandolin.

Storage: 

Store leftover Fall Turkey Sliders in an airtight container in the refrigerator for up to four days. Reheat in the microwave or toaster oven for a few minutes until warmed through.

We don't recommend freezing turkey sliders as it will compromise their texture.

•  

Nutrition

Calories: 228kcal | Carbohydrates: 9g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 670mg | Potassium: 158mg | Fiber: 1g | Sugar: 6g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 1mg

The post Fall Turkey and Cheese Sliders Recipe appeared first on Dinner in 321.

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

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

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

Why You'll Love this Recipe

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

Ingredients

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

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

Tools You'll Need

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

How to Make Easy Turkey Tetrazzini

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

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

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

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

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

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

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

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

Pro Tips for Recipe Success

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

Storage and Make Ahead Tips for Turkey Tetrazzini

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

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

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

FAQs

More Comforting Casserole Recipes

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

Print

Easy Turkey Tetrazzini

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

Course Main Course

Cuisine American

Keyword holiday, poultry

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 396kcal

Ingredients

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

Instructions

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

Video

Notes

Pro Tips for Recipe Success

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

Storage and Make Ahead Tips for Turkey Tetrazzini

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

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

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

Nutrition

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

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

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

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

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

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

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

Why You'll Love this Recipe

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

What is a Turkey Tenderloin?

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

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

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

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Turkey Tenderloin and Marinade:

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

Gravy:

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

Tools You’ll Need

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

How to Make this Turkey Tenderloin Recipe

For the Tenderloin and Marinade:

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

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

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

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

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

For the Gravy:

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

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

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

Expert Tips

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

Storage

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

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

What to Serve with Turkey Tenderloin

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

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

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

FAQs

More Easy Holiday Recipes

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

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Turkey Tenderloin Recipe

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

Course Main Course

Cuisine American

Keyword holiday, poultry

Prep Time 4 hours hours

Cook Time 40 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 8 servings

Calories 164kcal

Ingredients

Turkey and Marinade

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

Gravy (optional)

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

Instructions

Turkey

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

Gravy (optional)

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

Video

Notes

Storage: 

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

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

Tips: 

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

Nutrition

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

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

The perfect flavor and texture combination, Skillet Fried Potatoes and Onions are a delicious duo you need in your recipe repertoire! Crispy potatoes and caramelized onions come together in no time for a quick and unbelievably tasty dish that can be enjoyed for any meal of the day.

Pan-fried to golden perfection, crispy, creamy potatoes and sweet, caramelized onions, come together in this Skillet Fried Potatoes Recipe for the perfect symphony of flavors and textures. Serve it as a hearty weekend breakfast or flavor-packed side dish for any dinner. Whether it's breakfast, brunch or dinner, everyone is sure to enjoy!

If you like these tasty potatoes, be sure to try out some of our other favorite spud-tacular side dishes, like these indulgent Loaded Mashed Potatoes and this comforting Cheesy Ham and Potato Casserole.

Why You'll Love This Recipe

• Quick and Easy. With just four simple ingredients in cooked in one pan, this tasty dish is quick-cooking and comes together easily, and in no time at all.
• Full of Flavor and Texture. Creamy, crispy potatoes pan-fried in rich butter or bacon grease paired with sweet, tangy charred onions come together in a dish that's flavor-packed and full of textures.
• Classic Combination. Potatoes and onions go together like peanut butter and jelly - they're just meant to be! It doesn't get much better than this classic ingredient combination and this traditional Southern dish.
• Versatile. This simple and satisfying recipe is delicious on it's own, but can be enjoyed so many ways. Serve it as a hearty breakfast dish paired with fried eggs or on the side of an omelette, or as an exciting side dish with dinner. Get creative and enjoy it however you'd like!

Ingredients

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

• Russet Potatoes: One of two star ingredients in this recipe, russets are the classic potato to use in this dish. Once fried up, they're crispy and charred on the outside, and fluffy and light on the inside.
• Onion: We like using sweet or yellow onions here. They're tangy, sweet and have the best flavor to pair with fried potatoes!
• Bacon Grease, Butter or Oil: The fat to pan-fry the potatoes and onions in. Bacon grease or butter add delicious flavor, but all options here work well. Just make sure your fat is hot enough, but not too hot that your ingredients burn.
• Seasoning Salt Blend or Salt and Pepper: It's important to season everything when cooking. A seasoning salt blend or salt and pepper enhance the flavor of the potatoes and onions, and make the end dish really shine. Season when everything's hot, too - so it sticks! Livia’s Seasoning Salt is my go-to blend.

Tools You’ll Need

• Cutting Board
• Chef's Knife
• Paring Knife
• 9" Cast Iron Skillet
• Measuring Cups and Spoons

How To Make Skillet Fried Potatoes and Onions

1. Peel the potatoes, rinse, and cut into diced-sized cubes or ¼-inch slices. Then, place in a bowl and cover with water. Allow the potatoes to soak for 10 minutes, then drain and dry completely with paper towels.

2. Peel, halve, and slice the onion into ¼-inch slices.
3. In a large cast-iron skillet or heavy-bottomed pan, melt bacon grease, butter, or oil over medium heat.
4. Carefully add the potatoes in a single layer. Do not disturb the potatoes for 4 minutes, then stir. Cook for another 10-12 minutes, stirring every 2-3 minutes until potatoes are mostly golden brown on all sides.

5. Add the sliced onions to the skillet. Lower the heat slightly, and cook for about 3-5 minutes, stirring occasionally, until the onions start to soften and become translucent.

6. Season with a seasoning salt blend or salt and black pepper as desired.

Expert Tips

• Add Herbs and Spices. This is the most classic, uncomplicated version of this dish, but jazz it up with different herbs and spices. Add minced garlic, a few sprigs of rosemary or thyme, or a sprinkle of your favorite spices like cumin or cayenne to amp up the flavor profile.
• Use The Correct Pan. We strongly recommend using a cast iron skillet or a heavy bottomed pan, like a dutch oven. These conduct the most heat, which lets the oil come to the right temperature, and ensures the potatoes and onions fry and cook evenly.
• Hot Oil is Essential. Be sure to allow your pan and oil to get hot enough. If you add your potatoes to a pan with oil that isn't warm enough, the potatoes won't brown or fry up correctly. They'll just absorb the oil and turn out greasy and uncooked.
• Let Potatoes Cook! Allow your potatoes to cook, undisturbed for about 4 minutes. It might be tempting to stir them before then, but trust us, this is how you get that nice, golden, crispy crust!

Storage Instructions

• Fridge: If you've got leftovers, lucky you! Let the potatoes and onions cool completely, then store in an airtight container in the fridge for 3-5 days. When you're ready to eat them, reheat in a lightly oiled skillet set over medium heat, or microwave them in 30 second intervals. You can also reheat them in a preheated 350°F oven to re-crisp the potatoes and onions.
• Freezer: We don't recommend freezing this dish, as the potatoes can become slightly mushy once frozen and thawed, but if you're in a pinch and need to, freeze them in an airtight container for up to 3 months. Thaw them in the fridge the night before you're ready to eat them, then reheat using the instructions above.

What To Serve With Skillet Fried Potatoes and Onions

This is such an easy side dish to whip up, some of our favorite main course dishes to pair with them include:

• Glazed Pork Tenderloin
• Swiss Steak
• Pork Bites and Gravy
• Salisbury Steak
• Savory Chicken and Vegetable Skillet
• Soup Beans

More Side Dish Recipes

• Ranch Roasted Potatoes
• Buttered Potatoes
• Whipped Mashed Potatoes

FAQs

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Skillet Fried Potatoes and Onions

Made with 4 simple ingredients and cooked in just one pan, these Skillet Fried Potatoes and Onions are a classic and delicious recipe that can be whipped up super fast, for a super satisfying dish.

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 263kcal

Ingredients

• 1 ½ pounds russet potatoes about 3-4 medium potatoes
• 1 small yellow or sweet onion
• ¼ cup bacon grease, butter, or oil
• seasoning salt blend or salt and pepper

Instructions

• Peel the potatoes, rinse, and cut into diced-sized cubes or ¼-inch slices. Place in a bowl and cover with water. Allow the potatoes to soak for 10 minutes, then drain and dry completely with paper towels.
• Peel, halve, and slice the onion into ¼-inch slices.
• In a large cast-iron skillet or heavy-bottomed pan, melt bacon grease, butter, or oil over medium heat.
• Carefully add the potatoes in a single layer. Do not disturb the potatoes for 4 minutes, then stir. Cook for another 10-12 minutes, stirring every 2-3 minutes until potatoes are mostly golden brown on all sides.
• Add the sliced onions to the skillet. Lower the heat slightly, and cook for about 3-5 minutes, stirring occasionally, until the onions start to soften and become translucent.
• Season with a seasoning salt blend or salt and black pepper as desired.

Video

Notes

Storage: 

Fridge: If you've got leftovers, lucky you! Let the potatoes and onions cool completely, then store in an airtight container in the fridge for 3-5 days. When you're ready to eat them, reheat in a lightly oiled skillet set over medium heat, or microwave them in 30 second intervals. You can also reheat them in a preheated 350°F oven to re-crisp the potatoes and onions.

Freezer: We don't recommend freezing this dish, as the potatoes can become slightly mushy once frozen and thawed, but if you're in a pinch and need to, freeze them in an airtight container for up to 3 months. Thaw them in the fridge the night before you're ready to eat them, then reheat using the instructions above.

Tips: 

• Add Herbs and Spices. This is the most classic, uncomplicated version of this dish, but jazz it up with different herbs and spices. Add minced garlic, a few sprigs of rosemary or thyme, or a sprinkle of your favorite spices like cumin or cayenne to amp up the flavor profile.
• Use The Correct Pan. We strongly recommend using a cast iron skillet or a heavy bottomed pan, like a dutch oven. These conduct the most heat, which lets the oil come to the right temperature, and ensures the potatoes and onions fry and cook evenly.
• Hot Oil is Essential. Be sure to allow your pan and oil to get hot enough. If you add your potatoes to a pan with oil that isn't warm enough, the potatoes won't brown or fry up correctly. They'll just absorb the oil and turn out greasy and uncooked.
• Let Potatoes Cook! Allow your potatoes to cook, undisturbed for about 5 minutes. It might be tempting to stir them before then, but trust us, this is how you get that nice, golden, crispy crust!

Nutrition

Calories: 263kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 106mg | Potassium: 811mg | Fiber: 3g | Sugar: 5g | Vitamin A: 357IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 2mg

The post Skillet Fried Potatoes and Onions appeared first on Dinner in 321.

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

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

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

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

Why You'll Love this Recipe

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

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Meatloaf Layer:

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

Mashed Potatoes:

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

Topping:

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

Tools You'll Need

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

How to Make Meatloaf Casserole

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

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

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

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

7. Sprinkle shredded cheddar cheese over the mashed potatoes.

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

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

Expert Tips

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

Storage and Freezing

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

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

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

Frequently Asked Questions

More Comforting Casserole Recipes

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

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Meatloaf Casserole

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

Course Main Course

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 430kcal

Ingredients

Meatloaf Layer

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

Mashed Potato Layer

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

Topping

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

Instructions

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

Video

Notes

Tips: 

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

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

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

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

Storage: 

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

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

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

Nutrition

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

The post Meatloaf Casserole appeared first on Dinner in 321.

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

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

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

Why You'll Like This Recipe

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

Ingredients

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

Meatball Ingredients:

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

Sauce Ingredients:

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

Tools You'll Need

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

How to Make Homemade SpaghettiOs

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

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

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

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

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

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

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

Pro Tips and Substitutions

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

Storage Instructions

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

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

Frequently Asked Questions

More Family Favorite Dinners

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

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Homemade SpaghettiOs and Meatballs

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

Course Main Course

Cuisine American, Italian

Keyword beef, pasta

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 494kcal

Ingredients

Meatballs

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

Sauce

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

Instructions

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

Video

Notes

Pro Tips and Substitutions

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

Storage Instructions

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

Nutrition

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

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