If you’re on the hunt for a dish that’ll make your taste buds do a happy dance, look no further than Cornbread Chili Pie. It’s a Southern classic that combines two of our favorite comfort foods: spicy, savory chili and sweet, fluffy cornbread. I mean, who doesn't love cornbread and chili?!?

This simple recipe has familiar ingredients both kids and adults love. Shoot, if you have leftover homemade chili in the fridge, this recipe is an excellent way to repurpose it! It gives you chili con carne or chili pot pie vibes.

It's perfect for cozy family dinners or casual get-togethers with friends. Once you fall in love with the flavors of this one pot wonder, be sure to give my Mexican-inspired version, Jiffy Tamale Pie!

Why You'll Like this Recipe

• Easy Recipe: With simple ingredients and a straightforward steps, this chili cornbread pie is easy to prepare on busy weeknights.
• Ideal Meal Any Night of the Week: Perfect for busy weeknights or casual gatherings, this tamale pie brings the best of comfort food to your table with minimal effort. The whole family will love it!
• Hearty and Comforting Dish: The layers of cheesy, meaty goodness on top of a golden, fluffy cornbread crust make chili cornbread casserole an easy dinner guaranteed feel-good, crowd-pleaser.
• Customizable: This chili pie with cornbread has tons of flavor! You can easily adjust the level of heat and spice to suit your preferences or add extra ingredients for a personalized touch.

Ingredients

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

• Jiffy Corn Muffin Mix: Jiffy mix forms the base of the cornbread topping, providing a slightly sweet contrast to the savory filling.
• Large Egg: Helps bind the cornbread mixture together.
• Sour Cream: Adds moisture and a tangy flavor to the cornbread base.
• Canned Creamed Corn: Adds creaminess and a subtle sweetness to the cornbread mixture.
• Chopped Jarred Jalapeños (optional): Adds a touch of heat and tang to the dish.
• Butter: Adds richness and moisture to the cornbread.
• Ground Beef: Forms the base of the chili, providing a rich, hearty flavor and protein.
• Chopped Yellow Onion: Adds a sweet, savory depth to the beef mixture.
• Minced Garlic: Adds a robust, aromatic flavor.
• Chili Powder: Adds a warm, spicy kick to the chili, creating its signature flavor.
• Cumin: Provides a smoky, earthy flavor that enhances the chili's depth and richness.
• Salt: Balances the flavors of the chili, enhancing the taste of the other ingredients.
• Tomato Paste: Adds a concentrated tomato flavor and thickness to the chili, creating a rich, hearty base.
• Tomato Sauce: Provides a smooth, tangy base for the chili, complementing the spices and beef.
• Beef Broth: Adds moisture and flavor to the chili, creating a savory, rich consistency.
• Medium or Sharp Cheddar Cheese: Adds a gooey, melty layer of goodness that ties the whole dish together.
• Garnishes: Be sure to add your favorite chili toppings! Frito corn chips, hot sauce, sliced green onions, diced red onion, and sour cream add great flavor and texture.

Tools You'll Need

• Large Cast Iron Skillet (12-inch), Large Oven-Safe Skillet or 13"x9" Casserole Dish
• Medium Skillet
• Meat Chopper
• Measuring Cups and Spoons
• Cutting Board
• Chef's Knife

How to Make Cornbread Chili Pie

1. Preheat the oven to 400ºF.
2. To a mixing bowl, combine egg, creamed corn, sour cream, chopped jalapeños (if using), and Jiffy. Fold until well blended.

3. Pour the cornbread batter in a buttered 12-inch cast-iron skillet or 13”x9” pan (optional: preheat the pan on the stovetop). 

4. Bake for 20 minutes or until golden brown.
5. While the base bakes, in a large skillet on medium-high heat, crumble and cook ground beef until no longer pink. Drain the grease.
6. Stir in onion and garlic, cooking 2 minutes. 

7. Stir in chili powder, cumin, salt and tomato paste. Once combined, stir in tomato sauce and broth. Simmer on low for 8 minutes.

8. Fold in ¼ cup of the shredded cheese. 

9. Poke holes in the surface of the cooked cornbread base.

10. Top the cornbread layer with the chili mixture, spreading out evenly. Add the remaining shredded cheese over the top of the chili. Cover with aluminum foil and bake for 20 minutes. 

11. Uncover and bake 10 minutes OR broil on high 3-5 minutes, or until the cheese is browning and the filling is bubbling at the edges.
12. Remove from the oven and allow it to cool for 10 minutes (otherwise it will fall apart when serving). Garnish with Frito corn chips, sliced green onions, and sour cream for added flavor and texture.

Expert Tips and Substitutions

• Meat Substitutions: You can easily swap the ground beef for lean ground turkey or ground chicken.
• Add Beans: Beans can provide an extra dose of heartiness, flavor, and texture! Some of our favorites to add are kidney beans, black beans, and chili beans.
• Spice Level: Opt for green chilies instead of jalapeños if you want a milder cornbread crust. If you'd like a spicy beef mixture, add cayenne pepper or crushed red pepper flakes.
• Seasonings: Instead of chili powder and cumin, you can opt to use your favorite chili seasoning blend.
• Cheese Options: Besides cheddar cheese, Monterey Jack, pepper jack, and a Mexican cheese blend work great as well.
• Extra Veggies: If you’re looking to add more veggies, you can add chopped green bell pepper, canned green chiles, or spinach.

Homemade Cornbread and Swaps

If you prefer a homemade sweet cornbread base instead of Jiffy, 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

You can substitute Jiffy Cornbread mix with another sweet brand cornbread mix. You can also use canned biscuit dough for an easy crust. In this case, you'll need a 10-12 ounce can of refrigerated biscuit dough. Quarter the biscuits then incorporate in one of these ways:

• Pour the ground beef mixture in the baking dish, top with cheese, then top with the biscuit pieces.
• Fold the biscuit dough into the sloppy Joe meat mixture, pour the mixture into the baking dish, then top with cheese.

You can swap the Jiffy Cornbread mix with a gluten-free alternative to make this dish gluten-free. Ensure your other ingredients are gluten-free as well.

What to Serve with Cornbread Chili Pie

This easy cornbread chili pie recipe is a hearty and flavorful main dish on its own, but pairing it with the right side dishes and your favorite toppings can elevate it even further. Some delicious options are a simple green salad, raw carrots and celery with ranch dressing, or Easy Cooked Vegetables!

Storage and Freezing

Leftover chili pie can be stored in an airtight container in the refrigerator for up to 3-4 days. 

Store leftovers in the freezer in an airtight container for up to 3 months. Thaw in the refrigerator before reheating. You can freeze the assembled but unbaked pie as well. Thaw in the refrigerator overnight and bake as directed. You may need to add a few extra minutes to the baking time.

Frequently Asked Questions

More Favorite Chili Recipes

• Frito Chili Casserole
• Cafeteria Chili
• Brisket Chili
• Easy Slow Cooker White Chicken Chili

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Cornbread Chili Pie

Savory chili meets sweet, tender cornbread in a single dish. Cornbread Chili Pie is perfect for family gatherings or cozy nights in!

Course Main Course

Cuisine American

Keyword beef

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 500kcal

Ingredients

• 6 ounce box Jiffy cornmeal muffin mix
• 1 large egg whisked
• ½ cup regular or light sour cream
• ½ cup canned cream corn
• ¼ cup chopped jarred jalapeño optional
• ½ tablespoon butter
• 2 pounds ground beef
• ½ cup diced yellow onion
• 3 garlic cloves minced
• 1 ½ tablespoon chili powder
• 1 teaspoon cumin
• 2 teaspoons salt
• 6 ounce can tomato paste
• 15 ounce can tomato sauce
• 14.5 ounce can beef broth
• 8 ounces shredded cheddar cheese divided
• Garnish: Fritos corn chips, sliced green onions, sour cream

Instructions

• Preheat the oven to 400ºF.
• In a medium bowl combine egg, creamed corn, sour cream, chopped jalapeños (if using), and Jiffy. Fold until well blended. Pour into a buttered 12-inch cast-iron skillet or 13”x9”pan (optional: preheat the pan on the stovetop). 
• Bake for 20 minutes or until golden brown.
• While the base bakes, in a large skillet on medium-high heat, crumble and cook ground beef until no longer pink. Drain excess grease.
• Stir in onion and garlic, cooking 2 minutes.
• Stir in chili powder, cumin, salt and tomato paste. Once combined, stir in tomato sauce and broth. Simmer on low for 8 minutes.
• Fold in ¼ cup of the shredded cheese. 
• Poke holes in the surface of the cooked cornbread base. Top with the beef mixture, spreading out evenly. Top with the remaining shredded cheese. Cover with aluminum foil and bake for 20 minutes. 
• Uncover and bake 10 minutes OR broil on high 3-5 minutes, or until the cheese is browning and the filling is bubbling at the edges.
• Remove from the oven and allow it to cool for 10 minutes (otherwise it will fall apart when serving). Garnish as desired.

Video

Notes

Expert Tips and Substitutions

• Meat Substitutions: You can easily swap the ground beef for lean ground turkey or ground chicken.
• Add Beans: Beans can provide an extra dose of heartiness, flavor, and texture! Some of our favorites to add are kidney beans, black beans, and chili beans.
• Spice Level: Opt for green chilies instead of jalapeños if you want a milder cornbread crust. If you'd like a spicy beef mixture, add cayenne pepper or crushed red pepper flakes.
• Seasonings: Instead of chili powder and cumin, you can opt to use your favorite chili seasoning blend.
• Cheese Options: Besides cheddar cheese, Monterey Jack, pepper jack, and a Mexican cheese blend work great as well.
• Extra Veggies: If you’re looking to add more veggies, you can add chopped green bell pepper, canned green chiles, or spinach.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 32g | Protein: 30g | Fat: 29g

The post Cornbread Chili Pie appeared first on Dinner in 321.

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

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

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

Why You'll Love this Recipe

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

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

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

Tools You'll Need

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

How to Make Grits and Sausage Casserole

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

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

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

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

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

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

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

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

Storage and Freezing

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

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

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

Expert Tips

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

FAQs

More Easy Brunch Recipes

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

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Grits and Sausage Casserole

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

Servings 12 servings

Calories 347kcal

Ingredients

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

Instructions

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

Video

Notes

Tips: 

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

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

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

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

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

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

Storage: 

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

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

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

Nutrition

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

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

Scalloped Tomatoes are so tasty any time of the year. This vintage casserole recipe is one that's been loved in my family time and time again. We use the ripest tomatoes we can find depending on the season.

When the ripe tomatoes are tossed with bread and baked, it makes a tomato pudding bake that's truly irresistible. Add some cheese and fresh herbs and you're in for a treat!

This tomato pudding uses only 7 ingredients and is prepped in just 20 minutes. So it's easy to get on the table as dinner or as a side dish for a busy week, or in the summertime when you want to spend time outdoors.

If you love a casserole, well we have some you should definitely try. Our Reuben Casserole, viral Cheesy Broccoli Chicken and Rice casserole, and fan favorite Chicken and Swiss Casserole are all so delicious.

Why You'll Love this Recipe

• Less than 10 ingredients. This easy dinner recipe or side dish has less than 10 approachable ingredients that are easy to find at the store.
• Perfect for leftover bread. If you have any bread that's going stale, it's great to use in this recipe that's similar to a tomato bread pudding.
• Customize the flavors. Add your favorite fresh herbs and spices to this tomato casserole. We love Italian seasoning, thyme, and rosemary as well.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Olive oil: Savory cooking fat for the bake.
• Cubed sourdough or Italian bread: The best is to let the bread be a day old or dry out overnight prior to making the recipe.
• Plum tomatoes: They're best in the summertime, but plum tomatoes are also fairly ripe all year long for great flavor.
• Garlic cloves: Adds those sweet and savory garlic notes.
• Granulated sugar: A little bit rounds out the acidity of the tomatoes.
• Basil leaves: Gives a fresh herb garnish and finish to each bite.
• Grated parmesan cheese: Adds saltiness and cheesiness that compliments the tomatoes so nicely.

Tools You'll Need

• 9"x9" Baking Dish or 9" Cast Iron Skillet
• Mixing Bowl
• Measuring Cups and Spoons
• Cutting Board
• Chef's Knife
• Large Skillet
• Garlic Press

How to Make Scalloped Tomatoes

1. Preheat oven to 350°F. Grease a 9"x9" or 2 quart baking dish.
2. In a large bowl, combine the tomatoes, garlic, sugar, salt, and black pepper. Set aside.

3. In a large skillet over medium heat, heat ¼ cup of the oil. Once hot, add the bread cubes. Cook, stirring often, until the bread cubes are toasted evenly.

4. Add the tomato mixture to the skillet. Fold until the ingredients are combined evenly. Cook for 5 minutes.

5. Turn off the heat, and fold in ½ cup of the sliced fresh basil.

6. Transfer the mixture from the skillet into the prepared baking dish. On top, sprinkle the parmesan cheese and drizzle the remaining olive oil.

7. Bake 40-45 minutes or until the top is golden brown and mixture is bubbling at the edges. Garnish with the remaining sliced fresh basil.

Pro Tips for Recipe Success

• Use day old bread. This works best just like a bread-based casserole. It will absorb the flavors of the tomatoes better for a even more flavorful bite.
• Add even more herbs. For great fresh flavor in these scalloped tomatoes, add even more herbs like thyme, rosemary, or oregano.
• Try another type of cheese. You can also try this casserole with shredded cheddar, mozzarella, or even fontina. They will not be as salty as parmesan but will add a delicious ooey, gooey quality.
• Use ripe tomatoes. Plum tomatoes, also called roma, are pretty ripe all year round. In the peak of summer, you can also use heirloom or tomatoes on the vine too! This truly is the key to success with having the most flavor in this recipe.

Storage and Freezing

Allow any leftovers to cool to room temperature then store in the fridge for up to 3 days. We recommend reheating in the oven or toaster oven so the bread crisps up and isn't too soggy.

We recommend not freezing this casserole as it can change the texture of the tomatoes as well as the bread.

FAQs

More Delicious Dinner Recipes

• Beef Tips and Gravy
• French Onion Chicken and Rice Bake
• Slow Cooker Pork Chop and Apples
• Glazed Pork Tenderloin

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Scalloped Tomatoes

This Scalloped Tomatoes recipe is basically an old fashioned tomato bread casserole that has so much flavor in each bite. It's a retro family favorite dinner or side dish that's delicious any time of the year. Plus it uses less than 10 ingredients!

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 170kcal

Ingredients

• 6 tablespoons olive oil divided
• 2 cups cubed sour dough or Italian bread 1-inch cubes
• 2 pounds plum tomatoes largely chopped
• 4 minced garlic cloves
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• ¾ cup sliced fresh basil leaves divided
• 1 cup grated parmesan cheese

Instructions

• Preheat oven to 350°F. Grease a 9"x9" or 2 quart baking dish.
• In a large bowl, combine the tomatoes, garlic, sugar, salt, and black pepper. Set aside.
• In a large skillet over medium heat, heat ¼ cup of the oil. Once hot, add the bread cubes. Cook, stirring often, until the bread cubes are toasted evenly.
• Add the tomato mixture to the skillet. Fold until the ingredients are combined evenly. Cook for 5 minutes.
• Turn off the heat, and fold in ½ cup of the sliced fresh basil.
• Transfer the mixture from the skillet into the prepared baking dish. On top, sprinkle the parmesan cheese and drizzle the remaining olive oil.
• Bake 40-45 minutes or until the top is golden brown and mixture is bubbling at the edges. Garnish with the remaining sliced fresh basil.

Video

Notes

Pro tips:

• • Use day old bread. This works best just like a bread-based casserole. It will absorb the flavors of the tomatoes better for a even more flavorful bite.

• • Add even more herbs. For great fresh flavor in these scalloped tomatoes, add even more herbs like thyme, rosemary, or oregano.

• • Try another type of cheese. You can also try this casserole with shredded cheddar, mozzarella, or even fontina. They will not be as salty as parmesan but will add a delicious ooey, gooey quality.

• • Use ripe tomatoes. Plum tomatoes, also called roma, are pretty ripe all year round. In the peak of summer, you can also use heirloom or tomatoes on the vine too! This truly is the key to success with having the most flavor in this recipe.

Storage: 

Allow any leftovers to cool to room temperature then store in the fridge for up to 3 days. We recommend reheating in the oven or toaster oven so the bread crisps up and isn't too soggy.

We recommend not freezing this casserole as it can change the texture of the tomatoes as well as the bread.

Nutrition

Calories: 170kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 496mg | Potassium: 275mg | Fiber: 1g | Sugar: 4g | Vitamin A: 937IU | Vitamin C: 14mg | Calcium: 115mg | Iron: 1mg

The post Scalloped Tomatoes appeared first on Dinner in 321.

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

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

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

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

Why You'll Love this Recipe

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

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

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

How to Make Reuben Casserole

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

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

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

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

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

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

Expert Tips

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

What to Serve with Reuben Casserole

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

Storage

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

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

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

Frequently Asked Questions

More Easy Casserole Recipes

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

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Reuben Casserole

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

Course Main Course

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 333kcal

Ingredients

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

Instructions

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

Video

Notes

Tips: 

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

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

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

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

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

Storage: 

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

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

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

Nutrition

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

The post Reuben Casserole appeared first on Dinner in 321.

At over 22 million views and countless 5 star reviews, this cozy weeknight casserole has been one of my most popular recipes. This perfect weeknight casserole is so easy to make, all of the ingredients are mixed together in one baking dish--it's truly easy dinner perfection!

Plus it uses just 8 staple ingredients, many of which you probably have in your pantry. This broccoli cheese and rice casserole with chicken is a total meal prep dream. It can also be made in advance and frozen for a quick weeknight meal solution too.

After the success of my Queso Chicken and Rice, I was excited to try this new version by switching up just a few of the ingredients. Broccoli + cheese and chicken + rice = Cheesy Chicken Broccoli Rice Casserole was born! It's simple, quick-to-make, and pure comfort food!

If you love an easy casserole recipe, we have so many for you to try! Cheesy Ham and Potato Casserole, Tuna Noodle Casserole, and Tater Tot Taco Casserole are all fan favorites too!

Why You'll Like This Recipe

• Minimal Prep Easy Recipe: Other than the dish you season your chicken on, this whole cheesy casserole can be mixed up in the dish you bake it in!
• Comfort Food Win: An easy casserole recipe is always a great go-to when you're craving comfort food. This blend of flavorful rice, chicken, broccoli, and cheese will hit the spot!
• Simple Ingredients: The convenience of pre-seasoned rice, canned condensed cream of chicken soup, and broth makes this a quick to assemble meal. You can also use homemade substitutions as noted under "Tips and Substitutions."

Made this for dinner. My kids ate it up! Protein and vegetables all in one dish...yes please! - Janelle

I can honestly attest to the fact that everything I make from Laura is hands down a 10/10! This Cheesy Broccoli Chicken and Rice Casserole is no exception! Easy to fix and a crowd pleaser! I 100% trust your recipes!! -Janet

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Knorr Cheddar Broccoli Rice Sides: A pre-seasoned cheesy rice blend that serves as the primary carbohydrate and a filling component.
• Chicken Broth: Adds moisture to the casserole, preventing it from being too dry. The broth also infuses additional flavor.
• Cream of Chicken: Acts as a binding and flavorful element. The condensed soup not only adds creaminess but also helps bring all the ingredients together.
• Frozen Chopped Broccoli: Adds a vibrant green color, a fresh and slightly crisp texture, and a nutritious component to the casserole.
• Cheddar Cheese: Shredded cheddar cheese adds a rich and cheesy flavor to the casserole. Cheddar cheese also contributes to the creaminess of the dish when melted. Mild, medium or sharp cheddar cheese as well as Colby or Colby Jack work great!
• Chicken: Provides a protein-rich element to the casserole, making it more hearty and delicious!
• Garlic Powder: Provides depth and savory notes to the casserole.

Tools You’ll Need

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

How to Make Cheesy Broccoli Chicken and Rice Casserole

1. The beauty of this recipe is that you can mix everything directly in the baking dish! Combine both rice packets, broth, cream of chicken, water, some cheese, and broccoli in your pan.

2. MAKE SURE your chicken is not thicker than ½-inch. Thicker than this can yield undercooked meat at the end of the bake time. Filet or cut the thighs or breasts into cubes if necessary. Season the meat on both sides with salt, pepper, and garlic powder. Nestle the seasoned protein into the rice in one even layer. Sprinkle the remaining cheese evenly on top.

3. TIGHTLY cover the dish with aluminum foil. This is important so that the steam doesn’t escape. Bake the casserole at 350°F for 1 hour, then remove the foil and cook an additional 10-15 minutes or until the chicken is cooked through and the top is slightly browned. 

What Goes With Chicken Broccoli Cheese and Rice Casserole

Adding a colorful side dish is ideal for this delicious casserole. The wholesome, rich flavors of the rice and cheese go perfectly with fresh vegetables. Some yummy sides to serve it with are:

• Glazed Carrots
• Easy Cooked Vegetables
• Garlic Green Beans
• Grilled Veggie Kabobs
• Green Bean Salad

Tips and Substitutions

• Lock in the Steam: It is important that the pan is SECURELY covered with the foil. The steam must be captured in order for the rice to cook properly.
• Par-Cooked the Chicken: Searing the meat first 1-2 minutes per side in oil in a skillet over high heat is optional. The bake time should be about the same or 5-10 minutes less.
• Pre-Cooked Chicken: You can also make this using cooked leftover chicken or rotisserie chicken. Simply use 2 ½-3 cups of protein, increase the water from ½ cup to 1 cup (or broth), either microwave the frozen broccoli 5 minutes or substitute with fresh broccoli, and adjust the bake time to 30-35 minutes. The rice will still be tender with this cooking method.
• Chicken Cut Success: Swap thighs for chicken breasts or tenders if you prefer white meat. The chicken shouldn't be thicker than ½-inch. If the pieces are too big, it will not be cooked through in the specified time. If your meat needs additional cook time, simply recover and bake an additional 5-15 minutes or until and internal temperature of 165ºF is met.
• Don’t Prepare The Rice Beforehand : Whichever chicken cut you choose or whether it's with the pre-cooked, pre-seared, or raw cooking method chosen, the rice will cook in a minimum cook time of 30 minutes.
• Homemade Cream of Chicken: You can substitute cream of chicken Campbell's soup with this homemade version:
  • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
• Knorr Rice Substitute: You can substitute rice packets with 1 ¼ cups rinsed long-grain white rice or 1 cup brown rice. You might want to add seasonings such as salt, garlic and/or onion powder. The packets also boost the cheesy flavor, so consider adding more cheddar cheese or parmesan cheese.

Storing Cheesy Rice Broccoli Chicken Casserole

Refrigeration: Allow the casserole to cool to room temperature before storing. Transfer to an air tight storage container. Store in the refrigerator for up to 3-4 days. Beyond this time, the quality may start to decline.

Freezing: Ensure that the casserole is completely cooled before freezing. Use a freezer-safe, airtight container or heavy-duty aluminum foil to wrap the casserole. The casserole can be stored in the freezer for up to 2-3 months.

Reheating: If the casserole is frozen, thaw it in the refrigerator overnight before reheating. This ensures more even reheating. Reheat the casserole in a preheated oven (covered with foil to prevent drying) at 350°F for 20-30 minutes or in the microwave. Ensure it reaches an internal temperature of 165°F (74°C).

Frequently Asked Questions

More Casserole Recipes Like This

• Cheesy Chicken and Rice
• Queso Chicken and Rice
• Southwest Queso Chicken and Rice
• French Onion Chicken and Rice

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Easy Cheesy Broccoli Chicken and Rice Casserole

With just 10 minutes to prep and 1 dish to clean, this quick Cheesy Broccoli Chicken and Rice Casserole is a comforting, easy dinner using just 8 simple pantry ingredients. It's perfect for a busy weeknight all year round.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 Servings

Calories 430kcal

Ingredients

• 2 5.7 ounce packages Knorr Cheddar Broccoli Rice Sides
• 14.5 ounces chicken broth regular or low-sodium
• 10.5 ounces cream of chicken soup regular or low-sodium
• ½ cup water
• 10 ounce box frozen chopped broccoli thawed
• 2 cups shredded cheddar cheese divided
• 2 ½-3 pounds boneless skinless chicken thighs or breasts ½-inch thick pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

Instructions

• Preheat the oven to 350°F.
• To a 13”x9” baking dish, whisk together both Knorr rice packets, broth, soup, water, broccoli and ½ cup of the cheese.
• Season chicken on both sides with salt, pepper and garlic powder. Place the chicken into the rice mixture.
• Sprinkle cheese on top.
• Cover TIGHTLY with foil and bake 1 hour. Remove the foil, and bake an additional 10-15 minutes or until slightly brown and bubbling at the edges.

Notes

Tips and Substitutions

• • Lock in the Steam: It is important that the pan is SECURELY covered with the foil. The steam must be captured in order for the rice to cook properly.

• • Par-Cooked the Chicken: Searing the meat first 1-2 minutes per side in oil in a skillet over high heat is optional. The bake time should be about the same or 5-10 minutes less.

• • Pre-Cooked Chicken: You can also make this using cooked leftover chicken or rotisserie chicken. Simply use 2 ½-3 cups of protein, increase the water from ½ cup to 1 cup (or broth), either microwave the frozen broccoli 5 minutes or substitute with fresh broccoli, and adjust the bake time to 30-35 minutes. The rice will still be tender with this cooking method.

• • Chicken Cut Success: Swap thighs for chicken breasts or tenders if you prefer white meat. The chicken shouldn't be thicker than ½-inch. If the pieces are too big, it will not be cooked through in the specified time. If your meat needs additional cook time, simply recover and bake an additional 5-15 minutes or until and internal temperature of 165ºF is met.

• • Don’t Prepare The Rice Beforehand : Whichever chicken cut you choose or whether it's with the pre-cooked, pre-seared, or raw cooking method chosen, the rice will cook in a minimum cook time of 30 minutes.

• • Homemade Cream of Chicken: You can substitute cream of chicken Campbell's soup with this homemade version:
    • • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.

• • Knorr Rice Substitute: You can substitute rice packets with 1 ¼ cups rinsed long-grain white rice or 1 cup brown rice. You might want to add seasonings such as salt, garlic and/or onion powder. The packets also boost the cheesy flavor, so consider adding more cheddar cheese or parmesan cheese.

Storage: 

Refrigeration: Allow the casserole to cool to room temperature before storing. Transfer to an air tight storage container. Store in the refrigerator for up to 3-4 days. Beyond this time, the quality may start to decline.

Freezing: Ensure that the casserole is completely cooled before freezing. Use a freezer-safe, airtight container or heavy-duty aluminum foil to wrap the casserole. The casserole can be stored in the freezer for up to 2-3 months.

Reheating: If the casserole is frozen, thaw it in the refrigerator overnight before reheating. This ensures more even reheating. Reheat the casserole in a preheated oven (covered with foil to prevent drying) at 350°F for 20-30 minutes or in the microwave. Ensure it reaches an internal temperature of 165°F (74°C).

Nutrition

Serving: 8g | Calories: 430kcal | Carbohydrates: 46g | Protein: 29g | Fat: 14g

The post Cheesy Broccoli Chicken and Rice Casserole appeared first on Dinner in 321.

Crock Pot Chicken Spaghetti is a mealtime staple recipe in our house. It's one of those recipes that's easy to put together with pantry ingredients and a couple of fresh items from the store.

What we love about this recipe is that it's simple to prepare in just 20 minutes, even kids can get involved in prepping this one! It's truly that simple and foolproof to make. Serve it on it's own, or add a delicious side dish recipe to round out a whole meal.

We love Slow Cooker Meals, they're truly the type of recipe we are always dreaming about for dinner. Try our Crockpot Pizza Casserole, Crock Pot Sloppy Joes, and Crock Pot Beef and Noodles.

Why You'll Love this Recipe

• Easy Weeknight Supper. On a busy week when you want a comforting homemade meal, look no further than crock pot chicken spaghetti. It's prepped in 20 minutes and the slow cooker does the rest of the work for you.
• Perfect for meal prepping. Make the sauce in advance and store in the fridge or freezer to reheat easily. Boil the noodles when you're ready to serve, and a delicious meal is prepared almost instantly!
• Customize to your liking. Add more veggies to the sauce, use a different noodle, or try a different protein like turkey or ham. You can't go wrong!

Laura Ashley's Tip: My secret ingredient in this recipe is cream cheese. It makes the cheesy sauce extra creamy and smooth, perfect for coating spaghetti noodles.

Can you make Pasta in the Slow Cooker?

Yes, you can! It's great with certain recipes, like lasagna, but in the case of this spaghetti chicken in the crock pot, we boil it separately. Why? You have more control over the cook time of the noodles and can make them perfectly al dente.

Ingredients

• Condensed cream of chicken soup regular or low-sodium: Gives a comforting richness to the sauce.
• Condensed cream of mushroom soup regular or low-sodium: Adds a nice vegetable creaminess in each bite. You can use store-bought in a pinch or make my homemade recipe.
• Rotel (diced tomatoes and green chilies): Gives a nice tomato and chile flavor.
• Chicken broth or water: Keeps the sauce silky smooth and adds a warm flavor.
• Seasoning salt or salt and black pepper: Seasoning salt is great, but if you don't have it on hand, salt and pepper are just fine. Livia’s Seasoning Salt is my go-to blend.
• Garlic powder: Infuses with sweet garlic flavor.
• Onion powder: Adds hints of onion flavor in every bite.
• Dried parsley flakes: Gives fresh pop of green and fresh herb flavors.
• Smoked paprika: Adds a smokiness as well as brightness to the sauce.
• Boneless skinless chicken breasts or thighs: Use a combination or your favorite cut here. The slow cooker cooks them perfectly so they're moist and juicy.
• Onion: Feel free to add for additional onion flavor or you can omit.
• Green bell pepper: I love to add this for a fresh veggie flair, but you can also omit if desired.
• Shredded Colby jack cheese: The best cheese to use for this pasta recipe, so melty and gooey.
• Cream cheese cubed, regular or reduced-fat: The secret ingredient to making the sauce extra silky smooth.
• Spaghetti: The pasta for the recipe, you can use any noodle shape you like as well.

How to Make Crockpot Chicken Spaghetti

1. To a Crockpot, add both cans of soup, Rotel, broth, and seasonings. Mix until combined well.

2. Place chicken into the mixture, covering with the sauce. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

3. Inside the Crockpot, shred the chicken using two forks.

4. Fold the shredded cheese and cream cheese into the mixture. Cover and cook on high for 10 minutes.

5. While the cheese is melting, cook spaghetti in a pot of salted water per package directions and drain.
6. Stir the mixture well, until the cream cheese is evenly dispersed and no lumps appear.
7. Fold the drained spaghetti in the Crockpot mixture.

8. Serve and garnish with parsley or parmesan cheese, if desired.

Pro Tips for Recipe Success

• Make homemade soup. We have the best homemade cream of mushroom soup recipe that we keep in the freezer at all times for recipes like this. Give it a try! You can also make homemade cream of chicken soup by following these steps:
  • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. (This recipe makes the equivalent of 1 10.5 ounce can.)
• Boil the pasta separately. Yes, you can actually cook pasta in the slow cooker, but we recommend for this recipe just to make the pasta separately and stir to coat in the finished sauce. You have much more control over the pasta cooking time this way.
• Add the cream cheese and shredded cheese last to the sauce. They get stirred in right before the sauce is finished cooking. Why? This prevents the cheese from clumping together and ensures it's perfectly melty.
• Cook on low for 6 to 7 hours or high for 3 to 4 hours. This makes the chicken moist and tender, plus easy to shred.
• Too Thick - No Problem. Some pasta varieties have more starch and can thicken the sauce more. If this happens, you can simply add more chicken broth or water in ¼ cup increments to your desired texture.

Substitutions and Variations

• Try a different cheese. Use a melting cheese here, you could also use Velveeta instead of cream cheese, and fontina or gouda for the Colby jack.
• Swap the protein. Turkey or ham would also be delicious for this recipe too. Ground chicken would also work, just be sure to cook it on the stovetop before placing into the slow cooker.
• Add more veggies. You can add carrots, broccoli, even peas to this sauce as well if you want to boost the veggies!
• Use more herbs. Fresh thyme and parsley are nice in the sauce or to garnish.

Storage and Make Ahead Instructions

It's so easy to store this chicken spaghetti either in the fridge or the freezer, so you can eat it later in the week or have a quick dinner to reheat during a busy week.

• Fridge: Storage any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a few minutes until warmed through.
• Freezer: You can freeze the leftovers as well. Just be sure to keep the noodles separate from the sauce. Boil fresh noodles when ready to serve.

What to Serve with Crock Pot Chicken Spaghetti

We have so many recommendations! While this cheesy chicken pasta can be served by itself as a meal, you can also add some side dishes to round everything out. Here are some suggestions:

• Gremolata Asparagus
• Green Bean and Tomato Salad
• Garlicky Green Beans
• House Salad

Frequently Asked Questions

More Slow Cooker Recipes

• Slow Cooker Pork Chops with Apples
• Slow Cooker Pork Roast
• Slow Cooker Green Chicken Chili
• Crockpot Chicken and Noodles

Print

Crock Pot Chicken Spaghetti Recipe

The Crock Pot Chicken Spaghetti Recipe is the most comforting weeknight dinner recipe that's prepped from start to finish in just 20 minutes. Delicious any time of the year, it's a meal that's guaranteed to be a family favorite and may even end up on your meal prep rotation.

Course Main Course

Cuisine American

Keyword pasta

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Calories 463kcal

Ingredients

• 1 can condensed cream of chicken soup regular or low-sodium
• 1 can condensed cream of mushroom soup regular or low-sodium
• 10 ounce can Rotel (diced tomatoes and green chilies)
• 1 cup chicken broth or water
• 1 teaspoon seasoning salt or salt and black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley flakes
• 1 teaspoon smoked paprika
• 1 ½-2 pounds boneless skinless chicken breasts or thighs
• 1 small onion chopped, optional
• 1 green bell pepper chopped, optional
• 8 ounces shredded Colby jack cheese
• 4 ounces cream cheese cubed, regular or reduced-fat
• 12 ounces spaghetti

Instructions

• To a Crockpot, add both cans of soup, Rotel, broth, and seasonings. Mix until combined well.
• Place chicken into the mixture, covering with the sauce. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
• Inside the Crockpot, shred the chicken using two forks.
• Fold the shredded cheese and cream cheese into the mixture. Cover and cook on high for 10 minutes.
• While the cheese is melting, cook spaghetti in a pot of salted water per package directions and drain.
• Stir the mixture well, until the cream cheese is evenly dispersed and no lumps appear.
• Fold the drained spaghetti in the Crockpot mixture.
• Serve and garnish with parsley or parmesan cheese, if desired.

Video

Notes

Storage

• • Fridge: Storage any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a few minutes until warmed through.

• • Freezer: You can freeze the leftovers as well. Just be sure to keep the noodles separate from the sauce. Boil fresh noodles when ready to serve.

Tips 

• Make homemade soup. We have the best homemade cream of mushroom soup recipe that we keep in the freezer at all times for recipes like this. Give it a try! You can also make homemade cream of chicken soup by following these steps:
  • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. (This recipe makes the equivalent of 1 10.5 ounce can.)
• Boil the pasta separately. Yes, you can actually cook pasta in the slow cooker, but we recommend for this recipe just to make the pasta separately and stir to coat in the finished sauce. You have much more control over the pasta cooking time this way.
• Add the cream cheese and shredded cheese last to the sauce. They get stirred in right before the sauce is finished cooking. Why? This prevents the cheese from clumping together and ensures it's perfectly melty.
• Cook on low for 6 to 7 hours or high for 3 to 4 hours. This makes the chicken moist and tender, plus easy to shred.
• Too Thick - No Problem. Some pasta varieties have more starch and can thicken the sauce more. If this happens, you can simply add more chicken broth or water in ¼ cup increments to your desired texture.

Nutrition

Calories: 463kcal | Carbohydrates: 41g | Protein: 35g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1265mg | Potassium: 632mg | Fiber: 2g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 4mg | Calcium: 250mg | Iron: 2mg

The post Crock Pot Chicken Spaghetti Recipe appeared first on Dinner in 321.

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

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

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

Why You'll Love this Recipe

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

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

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

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

Tools You'll Need

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

How to Make Cheesy Ham and Potato Casserole

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

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

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

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

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

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

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

Expert Tips

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

Storage

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

Frequently Asked Questions

More Easy Casserole Recipes

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

Print

Cheesy Ham and Potato Casserole

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

Course Side Dish

Cuisine American

Keyword pork, vegetables

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 15 servings

Calories 264kcal

Ingredients

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

Instructions

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

Video

Notes

Tips:

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

Storage: 

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

Nutrition

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

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

When I polled my social media followers about what I should make make next it was a Pizza Burger. I can't say I had ever hear of this recipe prior to that, but I went and did all of my research.

Let me just say, this may be one of the most delicious burgers I've ever made at home. It's truly restaurant-quality! With a short ingredient list of less than 10 ingredients and in about 30 minutes from beginning to end, you can have these burgers ready to serve to family and friends.

I also recommend customizing the toppings with your favorite pizza ingredients, sautéed mushrooms, onions, olives, diced tomatoes, and basil would all be delicious. The options are endless!

If you love an easy Italian-inspired dinner recipe like we do, we have so many ideas. Try our Chicken Garlic Parmesan Pasta, Sausage and Pepper Pasta, and One Pan Pasta.

Why You'll Love this Recipe

• Crowd-loving recipe. Anyone who loves pizza and loves a burger will be a huge fan of this recipe. You can't go wrong!
• Burger Pizza Mashup Recipe. We season the burger patty with Italian seasonings and top the burger with mozzarella and pepperoni. Yum!
• Customize with your favorite pizza toppings and spices. Feel free to add any of your favorite toppings. Sautéed peppers, mushrooms, olives, banana peppers, you name it, it will be delicious.

Ingredients

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

• Ground beef: The base of the burger patty, use your favorite fat content for a your ground beef mix.
• Italian seasoning: Gives that pizza flair to the burger patty.
• Garlic powder: Adds a kiss of garlic to each bite.
• Seasoning salt: If you don't have this on hand, salt and black pepper are great too!  Livia’s Seasoning Salt is my go-to blend.
• Mozzarella cheese deli slices: The perfect pizza melting cheese for a burger patty.
• Pepperoni slices: One of our favorite burger toppers, it adds that spicy, smoky flavor.
• Hamburger buns: Use your favorite buns here!
• Salted butter: For toasting the buns to make them extra delicious.

TOOLS YOU'LL NEED

• Large Skillet or Cast Iron Skillet
• Spatula
• Measuring Cups and Spoons
• Double Burner Griddle
• Meat Tenderizer and Mallet

How to Make a Pizza Burger

Burger:

1. Divide ground beef into 4 even portions. Gently roll into large balls. Season once side with Italian seasoning, garlic powder, and seasoning salt or salt and black pepper.

2. Preheat a large skillet over medium-high heat. Once the skillet is hot, place the rolled beef in the skillet, seasoned side down. Add the same seasonings to the top of the beef. Cook for 1 minute, then press into ½-inch patties. Continue cooking for 2-3 minutes.

3. Flip the burgers, and cook an additional 2-3 minutes or to desired doneness. Use a meat thermometer for accuracy when cooking for a perfect burger. USDA recommends a minimum internal temperature of 160°F. If you prefer a medium cooked burger, aim for 130-135°F..

4. During the last minute of cooking, place a slice mozzarella cheese and pepperoni on top of each patty. Cover with a lid to melt the cheese for 30 seconds.

Buns:

1. In a small bowl, combine butter, and ¼-1/2 teaspoon each seasoning salt, Italian seasoning, and garlic powder.

2. Spread the insides of each bun with the garlic butter.

3. Toast the buns on a large skillet until golden brown.
4. Place a cooked burger patty on the bottom half inside toasted side of each bun.
5. Spoon some warmed pizza sauce over the top of the burger or serve it on the side. Top with the other half of the bun, toasted inside side up. Add additional toppings as desired and serve with your favorite sides.

Pro Tips

• Melt extra cheese over the top for a cheesier burger. Add an extra slice of mozzarella cheese for a super pizza-inspired burger.
• Add your favorite toppings. Top it with sautéed mushrooms, peppers, olives, red chili flakes, and more. The options are endless!
• Check the burger temp Use a meat thermometer for accuracy when cooking for a perfect burger. USDA recommends a minimum internal temperature of 160°F. If you prefer a medium cooked burger, aim for 130-135°F.
• Make an indentation in the burger patty before cooking to prevent shrinkage. If you press your thumb into the center of each patty before you cook it, this helps the burger hold it's shape and not shrink as much.
• Press these burgers for a nice crust. After cooking these patties for a minute or two, press them down to make a ½-inch patty for a nice golden brown crust.

What to Serve with this Pizza Burger Recipe

There are so many great side dishes to pair with this burger pizza mashup recipe! Our favorites are:

• Gremolata Asparagus
• Caprese Panzanella Salad
• Glazed Brussels Sprouts
• Garlic Broccoli and Mushrooms
• House Salad

Storage

Store any leftovers in the fridge for up to 4 days. You can also freeze the burger patties raw or cooked for an easy weeknight meal at a later date!

FAQs

More Easy Dinner Recipes

• Beef and Sausage Meatballs
• Pizza Cups
• Lazy Lasagna
• Crock Pot Pizza Casserole

Print

Pizza Burger

This Pizza Burger recipe is a restaurant-quality burger that takes only 30 minutes to cook up from start to finish. Anyone whole loves pizza and loves a burger will be obsessed with this recipe. Customize it with any of your favorite toppings for fun in each bite.

Course dinner

Cuisine American

Keyword beef, pizza

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 556kcal

Ingredients

• 1-1 ¼ pounds ground beef
• 1 teaspoon Italian seasoning
• garlic powder amount as desired
• seasoning salt or salt and black pepper amount as desired
• 4 ounces mozzarella cheese deli slices 4 slices
• 4 ounces pepperoni slices
• 4 hamburger buns
• 2 tablespoons salted butter room temperature

Instructions

Burger

• Divide ground beef into 4 even portions. Gently roll into large balls. Season once side with Italian seasoning, garlic powder, and, seasoning salt or salt and black pepper.
• Preheat a large skillet over medium-high heat. Once the skillet is hot, place the rolled beef in the skillet, seasoned side down. Add the same seasonings to the top of the beef. Cook for 1 minute, then press into ½-inch patties. Continue cooking for 2-3 minutes.
• Flip the burgers, and cook an additional 2-3 minutes or to desired doneness. Use a meat thermometer for accuracy when cooking for a perfect burger. USDA recommends a minimum internal temperature of 160°F. If you prefer a medium cooked burger, aim for 130-135°F.
• During the last minute of cooking, place a slice mozzarella cheese and pepperoni on top of each patty. Cover with a lid to melt the cheese for 30 seconds.

Buns

• In a small bowl, combine butter, and ¼-1/2 teaspoon each seasoning salt, Italian seasoning, and garlic powder.
• Spread the insides of each bun with the garlic butter.
• Toast the buns on a large skillet until golden brown.
• Place a cooked burger patty on the bottom half inside toasted side of each bun.
• Spoon some warmed pizza sauce over the top of the burger or serve it on the side. Top with the other half of the bun, toasted inside side up. Add additional toppings as desired and serve with your favorite sides.

Video

Notes

Storage: 

Store any leftovers in the fridge for up to 4 days. You can also freeze the burger patties raw or cooked for an easy weeknight meal at a later date!

Tips:

• Melt extra cheese over the top for a cheesier burger. Add an extra slice of mozzarella cheese for a super pizza-inspired burger.
• Add your favorite toppings. Top it with sautéed mushrooms, peppers, olives, red chili flakes, the options are endless!
• Cook the burger to 160ºF. Use a meat thermometer for accuracy when cooking for a perfect burger.
• Make an indentation in the burger patty before cooking to prevent shrinkage. If you press your thumb into the center of each patty before you cook it, this helps the burger hold it's shape and not shrink as much.
• Press these burgers for a nice crust. After cooking these patties for a minute or two, press them down to make a ½-inch patty for a nice golden brown crust.

Nutrition

Calories: 556kcal | Carbohydrates: 23g | Protein: 40g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 958mg | Potassium: 555mg | Fiber: 1g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 5mg

The post Pizza Burger appeared first on Dinner in 321.

Remember the days of cafeteria lunches where a simple bowl of noodles could make everything better? Creamy Cafeteria noodles are the epitome of comfort food, offering a creamy, savory bite that’s both easy to make and incredibly satisfying.

Taking less than 20 minutes to make with just 5 simple ingredients, this simple side dish is one your kids and your significant other will be asking for on a regular basis. It's sure to become a family favorite!

Shelf-stable noodles are great to keep on hand in the pantry for dinner recipes like this or for my Lazy Lasagna or Tuna Noodle Casserole!

Why You'll Like This Recipe

• Quick and Easy Recipe: With just a few simple ingredients and minimal prep, this cafeteria noodles recipe comes together in no time.
• Comforting and Nostalgic: The creamy, buttery noodles are reminiscent of classic cafeteria fare, perfect for when you're craving something familiar and cozy.
• Budget-Friendly: Made with pantry staples, these chicken flavored noodles are easy on the wallet while still delivering big on flavor.
• Kid-Friendly: The mild, creamy flavors are a hit with kids and adults alike. Even the pickiest eater will love these!

Ingredients

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

• Chicken Broth or Chicken Stock: Provides a savory base and enhances the chicken flavor in the dish.
• Zero Salt Chicken Bouillon: Adds concentrated chicken flavor without the extra sodium, allowing you to control the saltiness of the dish. You can also opt to use a bouillon cube.
• Condensed Cream of Chicken Soup: This thick, creamy soup adds richness and body to the noodles, creating a comforting, velvety sauce.
• Egg Noodles: The perfect pasta for this dish, egg noodles cook quickly and have a tender, chewy texture that soaks up the creamy sauce beautifully.
• Salted Butter: Adds richness and a buttery flavor that ties all the ingredients together.
• Parsley (dried or fresh), optional: Provides a hint of color and mild herb flavor, making the dish feel a bit more elevated.

Tools You'll Need

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

How to Make Cafeteria Noodles

1. In a large pot over medium-high heat, whisk together broth or stock, chicken bouillon, and condensed cream of chicken soup until fully incorporated and smooth. Bring to a boil.

2. Add egg noodles, stirring to coat them in the broth mixture. Reduce to medium heat and let the noodles cook, stirring occasionally, until tender, about 10-12 minutes.

3. Once the noodles are cooked, stir in salted butter until melted and the sauce is smooth and creamy. Season with salt and black pepper or white pepper to taste.

4. If desired, stir in dried or fresh parsley. Serve hot!

Expert Tips and Substitutions

• Broth Options: For a richer flavor, you can use homemade chicken broth or substitute with vegetable broth if you prefer. You can also use chicken stock.
• Soup Options: You can opt to use a different flavor variety of cream soups like cream of mushroom soup or cream of celery soup. You can also make homemade version of cream of chicken condensed soup by following this recipe:
  • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. (This recipe makes the equivalent of 1 10.5 ounce can.)
• Add Protein: Stir in cooked, shredded chicken or turkey to make this a more filling main dish.
• Vegetable Boost: Add frozen peas, cooked carrots, or sautéed mushrooms for extra texture and nutrition.
• Creamy Variations: Mix in a dollop of sour cream or a handful of shredded cheese for an even creamier texture.

What to Serve with Cafeteria Noodles

Cafeteria noodles are a versatile and the perfect side dish to pair with a variety of recipes. Here are some great side dishes to complement your noodles:

• House Salad (Outback Copycat)
• Easy Cooked Vegetables
• Garlicky Green Beans
• Garlic Broccoli and Mushrooms

Some excellent main course options to go with these creamy flavorful noodles are:

• Easy Slow Cooker Pork Roast
• Salmon Cakes (4 Ingredient Salmon Patties)
• Slow Cooker Barbecue Chicken Legs
• Oven Roasted Chicken Drumsticks
• Pork Bites and Gravy

Storage

Store leftovers in an air-tight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of broth or bit of milk to loosen the sauce if needed.

While noodles can become soft after freezing, this dish can be frozen in a freezer-safe, airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Frequently Asked Questions

More Comforting Noodle Recipes

• Crockpot Chicken and Noodles
• Chicken Garlic Parmesan Pasta
• Crock Pot Beef and Noodles
• Lemon Pasta Salad

Print

Cafeteria Noodles

If you’re craving something warm, simple, and undeniably comforting, Cafeteria Noodles are the way to go. With just a 5 pantry staples, you can whip up this nostalgic dish in no time.

Course Side Dish

Cuisine American

Keyword pasta

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 47 minutes minutes

Servings 8 servings

Calories 245kcal

Ingredients

• 4 cups chicken broth or chicken stock
• 1 tablespoon zero salt chicken bouillon or 1 chicken bouillon cube
• 10.5 ounce can condensed cream of chicken soup low-sodium or regular
• 12 ounces egg noodles
• 4 tablespoons salted butter
• 1 teaspoon dried parsley optional
• Salt and Black Pepper to taste

Instructions

• In a large pot over medium-high heat, whisk together broth or stock, chicken bouillon, and condensed cream of chicken soup until fully incorporated and smooth. Bring to a boil.
• Add egg noodles, stirring to coat them in the broth mixture. Reduce the heat to medium and let the noodles cook, stirring occasionally, until tender, about 10-12 minutes.
• Once the noodles are cooked, stir in salted butter until melted and the sauce is smooth and creamy.
• If desired, stir in dried or fresh parsley. Serve hot!

Video

Notes

Expert Tips and Substitutions:

• • Broth Options: For a richer flavor, you can use homemade chicken broth or substitute with vegetable broth if you prefer. You can also use chicken stock.

• • Soup Options: You can opt to use a different flavor variety of cream soups like cream of mushroom soup or cream of celery soup. You can also make homemade version of cream of chicken condensed soup by following this recipe:
    • • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. (This recipe makes the equivalent of 1 10.5 ounce can.)

• • Add Protein: Stir in cooked, shredded chicken or turkey to make this a more filling main dish.

• • Vegetable Boost: Add frozen peas, cooked carrots, or sautéed mushrooms for extra texture and nutrition.

• • Creamy Variations: Mix in a dollop of sour cream or a handful of shredded cheese for an even creamier texture.

Storage: 

Store leftovers in an air-tight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of broth or bit of milk to loosen the sauce if needed.

While noodles can become soft after freezing, this dish can be frozen in a freezer-safe, airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Nutrition

Calories: 245kcal | Carbohydrates: 34g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 613mg | Potassium: 352mg | Fiber: 2g | Sugar: 3g | Vitamin A: 354IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 1mg

The post Cafeteria Noodles appeared first on Dinner in 321.

There’s something truly special about Southern comfort food, and Macaroni and Tomatoes is no exception. With 4 simple ingredients, this dish transforms into a warm, hearty bowl of goodness that’s perfect for any occasion.

This macaroni and tomatoes recipe is a recipe that's been passed down through my family for generations. It's a classic Southern staple, especially when you're in a pinch since it's easy to make. It really is the perfect foolproof recipe for beginner cooks to try.

This humble yet flavorful dish combines tender elbow macaroni with tangy tomato juice and sweet diced tomatoes. It’s a dish that’s simple to make but packed with flavor, making it a perfect hearty side dish or even a light meal on its own. It's one the whole family will love!

Whether you grew up eating this dish or are trying it for the first time, it’s sure to become a comforting staple in your kitchen. Complete the meal with these southern favorites, Salmon Patties, Old Fashioned Easy Squash Casserole, and Hoecakes!

Why You'll Like this Recipe

• Quick and Simple Recipe. With just a few basic pantry ingredients, old fashioned macaroni and tomatoes comes together in no time, making it the perfect easy recipe for busy weeknights.
• Budget-Friendly Meal. Made with pantry staples like elbow macaroni and canned tomatoes, it’s a classic dish that's a cost-effective way to feed your family.
• Versatile. Serve this macaroni and tomatoes recipe as a side dish with your favorite Southern mains, or enjoy it on its own as a comforting and satisfying meal.
• Comforting Dish. This classic southern dish is a taste of home, bringing back memories of family dinners and Sunday suppers.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Elbow Macaroni Noodles: The base of the dish, providing a tender and chewy texture that soaks up the tomato flavors. Its small size makes it perfect for mixing evenly with the sauce.
• Tomato Juice: Acts as the primary sauce, giving the dish its signature tangy flavor. It coats the macaroni, ensuring each bite is full of tomato goodness.
• Diced Tomatoes or Petite Diced Tomatoes: Adds texture and depth to the dish, providing bursts of juicy tomato flavor throughout. The combination of tomato juice and diced tomatoes creates a perfect balance of smoothness and chunkiness.
• Salted Butter or Bacon Grease: Melts into the dish, adding a rich, savory flavor that complements the acidity of the tomatoes. It also helps create a smooth and glossy sauce. A tablespoon of bacon grease will add a smokey flavor.
• Optional: Seasoning Salt Blend, Salt, Black Pepper, Sugar: These seasonings allow you to customize the flavor to your liking. Salt enhances the natural flavors, pepper adds a mild heat, and a pinch of sugar can balance the acidity of the tomatoes if needed. Livia’s Seasoning Salt is my go-to blend.

TOOLS YOU'LL NEED

• Small Saucepan
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Macaroni and Tomatoes

1. In a large pot of boiling salted water, cook elbow macaroni per package directions until al dente. Drain and set aside.

2. To a large saucepan, melt butter or bacon grease over medium heat. Add tomato juice and diced tomatoes. Stir to combine. Bring the mixture to a simmer.

3. Add the cooked pasta to the tomato mixture. Stir well to combine and let it cook for another 5-10 minutes, until the macaroni is heated through and has absorbed some of the tomato juice. 

4. Season with sugar and a seasoning salt blend or salt and black pepper to taste.

Southern Cook Pro Tips and Substitutions

We've been making this in our kitchen at home for so many years. It's a great recipe for any season. There are so many ways to customize macaroni and tomatoes, and even jazz it up a bit!

• Add Protein. For a heartier version, mix in cooked ground beef, sausage, or even diced ham. This turns the dish into a complete meal with added protein.
• Give it a Cheesy Twist. Stir in or top with some shredded cheddar or Parmesan cheese for a creamy, cheesy variation. This adds richness and makes the dish even more comforting.
• Toss in some Vegetables. Chopped green peppers or onions are a great addition for some folks. If using, add another tablespoon of butter or bacon grease, sauté ½-1 cup of your preferred vegetables until tender, then add the tomato juice and diced tomatoes.
• Add your Favorite Seasonings. Add fresh or dried herbs like basil, oregano, or thyme for an extra layer of flavor that pairs beautifully with the tomatoes. Garlic and garlic salt work great as well!
  • I don't personally prefer sugar in my macaroni and tomatoes because I like the sharp flavor. However, some folks love adding a little sugar to cut back on the acidity of the tomatoes! I recommend starting with 1-2 teaspoons and adding more to taste.
• Use Fresh Tomatoes. If you have fresh tomatoes on hand, feel free to use them instead of canned diced tomatoes. Just chop them up and simmer them with the tomato juice to soften.
• Gluten-Free Option. Use gluten-free elbow macaroni to make this dish suitable for those with gluten sensitivities.

What to Serve with Macaroni and Tomatoes

Old-fashioned macaroni and tomatoes pairs well with fried chicken, pork chops, or meatloaf. It also works as a light meal on its own, especially with a side of cornbread.

Storage and Freezing

Store any leftover macaroni and tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water or tomato juice to loosen it up if needed.

While it’s best enjoyed fresh, you can freeze this dish for up to 2 months. To freeze, let it cool completely, then transfer to a freezer-safe container. Thaw in the refrigerator overnight and reheat as desired.

Frequently Asked Questions

More Side Dish Recipes Like This

• Green Beans with Bacon and Onion
• Buttered Potatoes
• Savory Rice Recipe
• French Onion Hashbrown Casserole

Print

Macaroni and Tomatoes

Southern Macaroni and Tomatoes is a dish that’s both simple and satisfying, perfect for those times when you need a little taste of home. It has only 4 basic kitchen staples and takes less than 20 minutes to make.

Course Side Dish

Cuisine American

Keyword pasta

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 179kcal

Ingredients

• 2 cups uncooked elbow macaroni noodles
• 46 ounces tomato juice
• 14.5 ounce can diced or petite diced tomatoes
• 1 tablespoon salted butter or bacon grease
• Salt, Black Pepper, and Sugar amount as desired

Instructions

• In a large pot of boiling salted water, cook elbow macaroni per package directions until al dente. Drain and set aside.
• To a large saucepan, melt butter or bacon grease over medium heat. Add tomato juice and diced tomatoes. Stir to combine. Bring the mixture to a simmer.
• Add the cooked pasta to the tomato mixture. Stir well to combine and let it cook for another 5-10 minutes, until the macaroni is heated through and has absorbed some of the tomato juice. 
• Season with sugar and a seasoning salt blend or salt and black pepper to taste.

Video

Notes

Tips and Substitutions

• Add Protein: For a heartier version, mix in cooked ground beef, sausage, or even diced ham. This turns the dish into a complete meal with added protein.
• Cheesy Twist: Stir in or top with some shredded cheddar or Parmesan cheese for a creamy, cheesy variation. This adds richness and makes the dish even more comforting.
• Vegetables: Chopped green peppers or onions are a great addition for some folks. If using, add another tablespoon of butter or bacon grease, sauté ½-1 cup of your preferred vegetables until tender, then add the tomato juice and diced tomatoes.
• Seasonings: Add fresh or dried herbs like basil, oregano, or thyme for an extra layer of flavor that pairs beautifully with the tomatoes. Garlic and garlic salt work great as well! I don't personally prefer sugar in my macaroni and tomatoes because I like the sharp flavor. However, some folks love adding a little sugar to cut back on the acidity of the tomatoes! I recommend starting with 1-2 teaspoons and adding more to taste.
• Use Fresh Tomatoes: If you have fresh tomatoes on hand, feel free to use them instead of canned diced tomatoes. Just chop them up and simmer them with the tomato juice to soften.
• Gluten-Free Option: Use gluten-free elbow macaroni to make this dish suitable for those with gluten sensitivities.

Nutrition

Calories: 179kcal | Carbohydrates: 35g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 103mg | Potassium: 548mg | Fiber: 2g | Sugar: 8g | Vitamin A: 837IU | Vitamin C: 35mg | Calcium: 40mg | Iron: 2mg

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