Is there anything more comforting than a piping hot dish of Baked Macaroni and Cheese? This classic favorite combines tender pasta, a rich cheese sauce, and a golden, crispy topping to create a mouthwatering side dish delight!

While there are hundreds of delicious baked macaroni and cheese recipes, this is the way my family and I love it! Most of the time, I use sharp cheddar, American and Monterey Jack blend cheeses. However, sometimes I make it with a unique blend of cheese that simply need to be used up from the refrigerator cheese drawer. It comes out delicious every time!

We love to serve this on the side of barbecue ribs, beef brisket, or around the holidays with turkey tenderloin.

Why You’ll like this Recipe

• Versatile and Customizable: It goes with so many meals and you can get creative with various kinds of cheeses.
• COZY deliciousness: It’s comfort food at it’s finest!
• Side Dish Hit: It’s always a crowd-pleasing side dish favorite!!
• Cheese Heaven: It’s creamy, dreamy irresistible cheesy goodness!

What You’ll Need

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Elbow Macaroni: Provides the main structure of the dish. It absorbs the cheese sauce and adds a chewy texture.
• Butter: Adds richness to the cheese sauce and contributes to the overall flavor profile. It also helps in creating a velvety texture.
• All-Purpose Flour: Makes the roux, which is a thickening agent. It helps in binding the cheese and milk together, creating a smooth and cohesive sauce.
• Half-and-Half and Milk: Adds creaminess to the cheese sauce. It also helps to bind the cheese and coat the pasta evenly, creating a smooth texture.
• Cheeses: American Cheese or Velveeta, Monterey Jack, Sharp Cheddar
• Salt and White Pepper: Adds savoriness and slight heat.
• Panko Bread Crumbs: Adds a crunchy texture to contrast the creamy interior.

Tools You’ll Need

• Medium Pot
• Large Skillet
• Cheese Grater
• Whisk (I used a Pampered Chef Mix ‘N Masher)
• 9”x9” Square Baking Dish (1.5 Quart)

How to Make Baked Mac and Cheese

1. Bring a pot of salted water to a boil. Cook elbow macaroni minutes less than package calls for al dente pasta. Drain. Melt butter in a large skillet on medium heat. Stir in flour, and cook 1 minute. 

2. Whisk in half-and-half and milk. Once bubbles appear at the edge of the pan and the mixture starts to simmer, set aside ½ cup of the cheddar cheese, and stir the remaining cheeses into the mixture. 

3. Once the cheese has melted and the mixture begins to thicken, season with salt and white pepper to taste. Fold in the drained pasta. 

4. Transfer the mixture to a greased 9”x9” pan. Sprinkle the remaining cheese and panko bread crumbs on top.

5. Bake 375℉ 25-30 minutes or until the mixture is bubbling at the edge and is golden brown on top.

Expert Tips and Substitutions

• Use freshly grated cheeses! Pre-shredded cheeses don’t melt as effectively.
• Stir your milk mixture often. Allowing it to sit without stirring can cause it to scorch and/or curdle.
• Get creative with your blend of cheeses! Sharp or medium yellow or white cheddar, Monterey Jack, Pepper Jack, Gouda, Gruyere, Fontina, American, Velveeta, Swiss and/or Colby Jack all work great!
• Taste your sauce before blending with the drained elbow macaroni. Add additional seasonings or cheese if desired.
• Add a crunchy topping. Crushed butter crackers, bread crumbs or crushed croutons can be used in place of panko bread crumbs.

Avoid a Gritty Cheese Sauce

A gritty texture in cheese sauce in baked macaroni and cheese can occur due to a few different reasons:

1. Overcooking: Cheese contains proteins that can become gritty if overheated. Overcooking the cheese sauce can cause these proteins to clump together, creating a gritty texture.
2. Low-Quality Cheese: Cheeses with a higher moisture content and fewer additives tend to melt more smoothly. Lower-quality cheese or cheese with added starches and fillers may not melt as well and can result in a gritty texture.
3. Incorrect Emulsification: Cheese sauces are essentially emulsions of fat (from cheese and butter) and liquid (usually milk). If the emulsification process is not done properly, the cheese can clump and create a gritty texture.
4. Acidic Ingredients: Adding acidic ingredients like lemon juice or certain types of wine can cause the proteins in cheese to tighten and become gritty.

To avoid a gritty cheese sauce, use high-quality cheese with fewer additives, and melt it over low heat. Gradually add the cheese to the sauce while constantly stirring.

If your sauce still turns gritty, you can try blending it in a blender or with an immersion blender to smooth out the texture. Adding a small amount of cornstarch or sodium citrate can also help stabilize the sauce and prevent grittiness.

What to Serve with Homemade Baked Macaroni and Cheese

Macaroni and Cheese has a place in nearly any dinner menu. It’s the starch that can easily go with proteins like Savory Chicken Vegetable Skillet, Roasted Juicy Drumsticks, Pulled Pork, and Balsamic Flank Steak.

Add a vegetable side dish like Crispy Green Beans, Green Bean Salad, Garlic Broccoli and Mushrooms or a Loaded Restaurant Salad and your meal is set up for success!

Storage and Freezing

This recipe is so easy to store for leftovers or just for later!

• Store leftovers in an air-tight container in the refrigerator up to 4-5 days.
• While you can freeze, thaw and reheat baked macaroni and cheese, I don’t recommend it as it compromises the smooth, creamy texture of the recipe.

Frequently Asked Questions

More Macaroni-inspired Recipes

• Best Ever Macaroni Salad
• Smooth and Creamy White Mac and Cheese
• Simple Mac and Cheese
• Beef and Cheese Mac

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Baked Macaroni and Cheese

When it comes to comfort food, few dishes can rival the cheesy goodness of baked macaroni and cheese. Whether you're preparing a cozy family dinner or hosting a potluck party, this classic dish is always a crowd-pleaser.

Course Side Dish

Cuisine American

Keyword cheese

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 9 Servings

Calories 436kcal

Ingredients

• 2 cups elbow macaroni
• 2 ½ tablespoons butter
• 2 ½ tablespoons all-purpose flour
• 2 cups half-and-half
• 1 cup milk
• 4 ounces American cheese or Velveeta
• 4 ounces shredded Monterey Jack cheese
• 8 ounces shredded sharp cheddar cheese divided
• ½-3/4 teaspoon salt
• ½-3/4 teaspoon white pepper
• 2 tablespoons panko bread crumbs

Instructions

• Preheat oven to 375℉.
• Bring a pot of salted water to a boil. Cook elbow macaroni minutes less than package calls for al dente pasta. Drain.
• Melt butter in a large skillet on medium heat. Stir in flour, and cook 1 minute.
• Whisk in half-and-half and milk. Once bubbles appear at the edge of the pan and the mixture starts to simmer, set aside ½ cup of the cheddar cheese, and stir the remaining cheeses into the mixture.
• Once the cheese has melted and the mixture begins to thicken, season with salt and white pepper to taste. Fold in the drained pasta.
• Transfer the mixture to a greased 9”x9” pan. Sprinkle the remaining cheese and panko bread crumbs on top.
• Bake 25-30 minutes or until the mixture is bubbling at the edge and is golden brown on top.

Video

Notes

Tips and Substitutions

• Use freshly grated cheeses! Pre-shredded cheeses don't melt as effectively.
• Stir your milk mixture often. Allowing it to sit without stirring can cause it to scorch and/or curdle.
• Get creative with your blend of cheeses! Sharp or medium yellow or white cheddar, Monterey Jack, Pepper Jack, Gouda, Gruyere, Fontina, American, Velveeta, Swiss and/or Colby Jack all work great!
• Taste your sauce before blending with the drained elbow macaroni. Add additional seasonings or cheese if desired.
• Crushed butter crackers, bread crumbs or crushed croutons can be used in place of panko bread crumbs.

Nutrition

Calories: 436kcal | Carbohydrates: 31g | Protein: 18g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 667mg | Potassium: 240mg | Fiber: 1g | Sugar: 5g | Vitamin A: 812IU | Vitamin C: 1mg | Calcium: 510mg | Iron: 1mg

The post Baked Macaroni and Cheese appeared first on Dinner in 321.

We can't even begin to tell you how much we love our Slow Cooker Hamburger Helper. Before the kids went off to college, this was on our weekly meal rotation all winter. It's one of the most requested recipes from my family!

This delicious homemade hamburger helper is so flavorful and easy to make. With all approachable pantry ingredients, you can assemble it in just 15 minutes to cook over the whole day. Dinnertime is actually stress-free when it comes to this recipe. Plus, you only have to clean one skillet and the slow cooker when the meal is finished!

We love to top it with different things to customize the recipe. Anything from cheese, to sour cream, scallions, or parsley. It's healthy comfort food at it's finest.

If you love a good Slow Cooker recipe, we do too. Try our Crockpot Beef and Noodles, Crock Pot Chicken Spaghetti, and Crock Pot Sloppy Joes.

Why You'll Love this Recipe

• 15 minute prep time. Does it get better than that? No more takeout on busy weeknights when you can make this meal.
• Anyone can successfully make this recipe! The slow cooker makes it so simple to assemble. Add in the ingredients in the correct order, set the crockpot to cook for several hours, and a dinner from scratch is on the table in no time.
• Better than the store-bought version. The flavors in this homemade Hamburger Helper are so delicious. You'll never want to make the boxed version again.

Ingredients

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

• Ground beef: We love the classic ground beef version, but you can also use ground chicken or turkey.
• Chopped onion: Adds a nice vegetable flavor in each bite.
• Bell pepper: Gives a healthy veggie addition.
• Garlic cloves: You can also use 1 teaspoon garlic powder. Adds the garlic sweetness.
• Cream of mushroom soup: Makes the Hamburger Helper creamy and rich. We have a homemade version you should also try!
• Beef broth: Adds so much flavor to the recipe.
• Crushed tomatoes: Makes the tomato base we all love in the classic recipe.
• Tomato sauce: Be sure to buy the 8-ounce can. It gives that rich tomato flavor.
• Elbow macaroni: The classic noodle for Hamburger Helper!
• Italian seasoning: Adds a nice herbal flavor.
• Crushed red pepper flakes: Completely optional, but add if you like a bit of heat!
• Shredded cheddar cheese: The finishing touch to stir in right at the end of cooking.
• Optional garnishes: chopped parsley, sour cream, additional shredded cheddar cheese. Up to you, but we love a great garnish.

TOOLS YOU’LL NEED

• Crockpot
• Large Skillet 
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Meat Chopper
• Cheese Grater
• Chef’s Knife
• Garlic Press
• Cutting Board

How to Make Slow Cooker Hamburger Helper

1. In a large skillet over medium heat, cook and crumble the ground beef. Drain any excess fat.

2. Add onion, bell pepper, and garlic. Cook 3-5 minutes, or until the vegetables are slightly tender. Season with seasoning salt or salt and black pepper as desired.

3. To a Crockpot, whisk together cream of mushroom soup, beef broth, crushed tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, and seasoning salt or salt and black pepper.

4. Add the cooked beef mixture to a slow cooker, and stir until combined.

5. Cover and cook on low 6-7 hours or on high 2-3 hours.
6. In the last 15 minutes of cooking, stir in uncooked elbow macaroni. Cover and turn the heat to high.

7. Stir in shredded cheddar cheese. Cover again until cook until the cheese is melted and pasta fully cooked, about 2-3 minutes.

8. Give the mixture one last stir, taste, and adjust the seasoning if necessary. Garnish as desired, and serve hot.

Expert Tips

• Adjust the Thickness: If you like a thinner Slow Cooker Hamburger helper or stovetop version, you can either make it with less pasta or at the end of cook time you can add broth, water, or milk. Like it creamier, you can add sour cream, cream cheese, or heavy cream.
• Cook the beef and veggies in advance. You will want to cook these stovetop before adding to the slow cooker. This ensures the right texture and gives some extra delicious browning flavor to the beef.
• The crock pot cooks the macaroni for you! Just stir the uncooked noodles in during the last 15 minutes of cooking and you'll be amazed. They will be perfectly cooked.
• Add the cheese right before serving. This prevents the cheesy from clumping together in the beef mixture.
• Swap the beef for chicken or turkey. If you are looking for a leaner alternative, ground chicken or turkey are both great options.
• Make the cream of mushroom soup from scratch. We have a great recipe for it that we make once a week for slow cooker meals.

How to Make this Recipe on the Stovetop

Cook the ground beef and vegetable mixture in a stockpot rather than a skillet. Once done, add the remaining ingredients (minus the pasta and cheese).
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 12-15 minutes.

Turn the heat to medium and cook the pasta until tender, stirring occasionally to prevent sticking. Once the pasta is fully cooked, remove from heat and stir in the shredded cheddar cheese until melted and creamy. Taste and adjust the seasoning and texture as desired.

Storage and Freezing

You can store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove until warmed through.

We recommend freezing any leftovers before adding the noodles and cheese. This ensures that the noodles don't get mushy after thawing. When you reheat the hamburger helper, simply boil macaroni noodles on the stove and stir them in before serving.

Frequently Asked Questions

More Comforting Slow Cooker Recipes

• Slow Cooker Chicken Gnocchi Soup
• Crockpot Beef and Noodles
• Slow Cooker Pork Chops with Apples
• Crockpot Chicken and Gravy

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Slow Cooker Hamburger Helper

This Slow Cooker Hamburger Helper is easy to make with a prep time of 15 minutes. You'll love this homemade version, it's better than store-bought. The macaroni cooks right inside the crock pot for a one-pot meal that you're family will request over and over.

Course dinner, Main Course

Cuisine American

Keyword beef, crockpot

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Calories 275kcal

Ingredients

• 2 pounds ground beef can also use chicken or turkey
• 1 cup chopped onion about 1 small onion
• 1 cup chopped bell pepper
• 2 minced garlic cloves or 1 teaspoon garlic powder
• 10.5 ounce can cream of mushroom soup
• 14.5 ounce can beef broth
• 14.5 ounce can crushed tomatoes
• 8 ounce can tomato sauce
• 2 cups uncooked elbow macaroni
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes optional
• seasoning salt or salt and black pepper amount as desired
• 6 ounces shredded cheddar cheese 1 ½ cups
• Optional garnishes: chopped parsley, sour cream, additional shredded cheddar cheese

Instructions

• In a large skillet over medium heat, cook and crumble ground beef. Drain any excess fat.
• Add onion, bell pepper, and garlic. Cook 3-5 minutes, or until the vegetables are slightly tender. Season with seasoning salt or salt and black pepper as desired.,
• To a Crockpot, whisk together cream of mushroom soup, beef broth, crushed tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, and seasoning salt or salt and black pepper.
• Add the cooked beef mixture to a slow cooker, and stir until combined.
• Cover and cook on low 6-7 hours or on high 2-3 hours.
• In the last 15 minutes of cooking, stir in uncooked elbow macaroni. Cover and turn the heat to high.
• Stir in shredded cheddar cheese. Cover again until cook until the cheese is melted and pasta fully cooked, about 2-3 minutes.
• Give the mixture one last stir, taste, and adjust the seasoning if necessary. Garnish as desired, and serve hot.

Video

Notes

Storage:

You can store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove until warmed through.

We recommend freezing any leftovers before adding the noodles and cheese. This ensures that the noodles don't get mushy after thawing. When you reheat the hamburger helper, simply boil macaroni noodles on the stove and stir them in before serving.

Tips: 

• Cook the beef and veggies in advance. You will want to cook these stovetop before adding to the slow cooker. This ensures the right texture and gives some extra delicious browning flavor to the beef.
• The crock pot cooks the macaroni for you! Just stir the uncooked noodles in during the last 15 minutes of cooking and you'll be amazed. They will be perfectly cooked.
• Add the cheese right before serving. This prevents the cheesy from clumping together in the beef mixture.
• Swap the beef for chicken or turkey. If you are looking for a leaner alternative, ground chicken or turkey are both great options.
• Make the cream of mushroom soup from scratch. We have a great recipe for it that we make once a week for slow cooker meals.

Nutrition

Calories: 275kcal | Carbohydrates: 25g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 669mg | Potassium: 510mg | Fiber: 2g | Sugar: 3g | Vitamin A: 823IU | Vitamin C: 34mg | Calcium: 109mg | Iron: 3mg

The post Slow Cooker Hamburger Helper appeared first on Dinner in 321.

Get ready to cozy up with a bowl of happiness with this Slow Cooker Chicken Gnocchi Soup! Very similar to the popular Olive Garden chicken gnocchi soup, this hearty delight is like a warm hug in a bowl!

It features tender chicken, fluffy gnocchi, and a medley of tender veggies all in a savory broth. Perfect for any occasion, whether it’s a chilly evening on the couch or a get-together of friends—this soup is sure to be the star of the show!

The best part? It takes 15 minutes to prep then you can toss everything into your trusty slow cooker. Crockpot soup recipes are tough to beat! It'll do the work while you kick back and put your feet up!

Need it made even quicker, follow my stovetop directions below. With this soup warming your belly and brightening your evening, you’ll be counting down the hours until the next delicious bowl.

Be sure to check out more of our soups that warm the soup! My Copycat Dolly Parton’s Stampede Soup and Lasagna Soup are two of my easy go-to feel good food soups!

Why You’ll like this Recipe

• Easy Recipe: Simply throw everything into the slow cooker and let it work its magic! Slow cooker chicken and gnocchi soup is perfect for a busy day!
• Comforting and Hearty: This creamy soup is filling thanks to the chicken and gnocchi, making it a great option for a satisfying dinner.
• Flavor-Packed: The combination of seasonings along with fresh spinach and Parmesan adds layers of flavor that you’ll crave again and again.
• Customizable: Adjust the ingredients to this chicken gnocchi soup recipe to suit your taste—add more veggies, spice it up, or make it creamy according to your preference!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chicken Broth: Forms the savory base of the soup. Chicken stock can also be used
• Shredded Carrot: Provides natural sweetness and vibrant color.
• Garlic Powder: Delivers a subtle garlic flavor that rounds out the dish.
• Onion Powder: Offers an oniony flavor while keeping prep easy. Fresh diced onion works as well.
• Flaky Poultry Seasoning: A mix of savory spices that complements the chicken and adds warmth to the soup.
• Dried Basil: Adds a hint of herbaceous flavor.
• Boneless, Skinless Chicken: Provides protein and heartiness. Boneless skinless chicken thighs or breasts will work.
• Cornstarch: Used as a thickening agent to create a nice creamy texture.
• Milk: Contributes creaminess and a rich flavor to the broth.
• Gnocchi: Pillowy soft gnocchi makes this soup filling and comforting.
• Fresh Baby Spinach: Adds a pop of color, freshness, and nutritional benefits.
• Parmesan Cheese (not pictured): Sprinkled on top, it adds a savory, rich finish.

Tools You’ll Need

• Crockpot
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Chef’s Knife
• Cutting Board
• Meat Chopper
• Cheese Grater

How to Make Slow Cooker Chicken Gnocchi Soup

1. To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.

2. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
3. Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.

4. In a small bowl, whisk together cornstarch and milk. 

5. To the Crockpot, stir in the cornstarch slurry, gnocchi, and spinach. 

6. Set the Crock pot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes). They will float to the top when finished.
7. Stir in the parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.

Stovetop Chicken Gnocchi Soup

To make this on the stove top, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.

Make this easy soup recipe even quicker on the stovetop by using a leftover chicken or a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. (NOTE: If you're using pre-packaged gnocchi, check the package directions for recommended cook time. Some brands require only 5 minutes, so make sure you don't over cook them or they'll dissolve.)

Once thickened and gnocchi tender, add shredded chicken and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.

How to Serve Slow Cooker Chicken Gnocchi Soup

Some delicious topping options for Slow Cooker Chicken Gnocchi Soup to add extra flavor, texture, and visual appeal are toasted pine nuts, grated parmesan cheese, cracked black pepper, crushed red pepper flakes, drizzle of olive oil, crispy bacon, crispy prosciutto, crispy pancetta, or fresh herbs like parsley or basil. My homemade croutons are also an excellent touch!

A nice crusty bread or Dolly Parton Biscuit are perfect for dipping. This soup is also excellent to have with a sandwich! Some of our favorites are a Pimento Grilled Cheese, Party Sub Sandwich, and Down Under Chicken Sliders!

If you are a fan of the Olive Garden copycat recipes like this on, Crockpot Olive Garden Chicken Pasta will also be a hit.

Pro Tips and Substitutions

• Make a Thicker Soup. For an extra creamy texture, you can add more cornstarch slurry as needed. You can also opt to thicken it with half and half, heavy cream, or heavy whipping cream.
• Swap the Chicken Options. Boneless skinless chicken breasts or thighs will work. Feel free to use leftover or rotisserie chicken instead; just add it in for the last 30 minutes.
• Add some Vegetables. Try adding diced bell peppers or peas for added flavor and nutrition.
• Use Low-Sodium Chicken Broth. Low-sodium chicken broth can also be used.
• Swap out the Gnocchi. You can substitute store-bought gnocchi with homemade or other similar pasta if desired. Mini penne shells or rotini works great as well!
• Seasoning Options. Feel free to adjust the seasoning according to your taste preferences. Fresh garlic, Italian seasoning, and herbs can be used in place of dried.
• More Cheese Options. Romano cheese can be used in addition to or along with parmesan for extra richness.

Storage

Once leftovers have cooled, store in the refrigerator in an airtight container up to 4-5 days.

While you can freeze leftovers up to 2-3 months in a freezer-safe container, it can compromise the texture of the gnocchi. Thaw it in the refrigerator overnight and then reheat gently on the stove or in the microwave.

Frequently Asked Questions

More Recipes Like This 

• Cheesy Chicken Alfredo Soup
• Green Chicken Enchilada Soup
• Copycat Dolly Parton’s Stampede Soup
• Loaded Vegetable Soup

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Slow Cooker Chicken Gnocchi Soup

Warm your heart and fill your belly with this delightful Slow Cooker Chicken Gnocchi Soup, featuring juicy chicken and pillowy gnocchi. Simply toss everything into the slow cooker and let it simmer to perfection for a meal that’s effortlessly delicious.

Course Main Course

Cuisine American

Keyword crockpot, soup

Prep Time 15 minutes minutes

Total Time 3 hours hours

Servings 7 Servings

Calories 384kcal

Ingredients

• 48 ounces chicken broth regular or low sodium
• ¾ cup shredded carrot
• ½ cup diced celery
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 2 teaspoon flaky poultry seasoning (½ teaspoon if using ground)
• 2 teaspoon dried basil
• 1-2 teaspoon salt
• 1-2 teaspoon white or black pepper
• 2-2 ½ pounds boneless, skinless chicken thighs, breasts or tenderloins
• 3 tablespoons cornstarch
• 2 cups milk
• 16 ounce package ready-made mini gnocchi
• 6 ounces fresh spinach
• ½ cup parmesan cheese plus more for garnish
• Garnish: crushed red pepper flakes

Instructions

• To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.
• Cover and cook on low for 5-6 hours or on high for 3-4 hours.
• Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.
• In a small bowl, whisk together cornstarch and milk.
• To the Crockpot, stir in the cornstarch slurry, gnocchi, and spinach.
• Set the Crockpot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes).

  NOTE: Check pre-package gnocchi directions for the recommended cook time. Some brands require only 5 minutes, so make sure you don't over cook them or they'll dissolve.
• Stir in parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.

Video

Notes

• • • To make this on the stovetop, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.
    • Make this soup even quicker on the stovetop by using a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. Once tender and thickened, about 15-20, add the shredded rotisserie and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.
    • If you can't find gnocchi, you could substitute with a small pasta like mini penne shells or rotini.
    • If you want to add a creamier or thicker texture, the milk can be substituted with half & half or heavy cream.
    • Feel free to adjust the seasoning according to your taste preferences. Fresh garlic and herbs can be used in place of dried.
    • Romano cheese can be used in addition to or along with parmesan for extra richness.
    • Consider adding a dollop of pesto, a sprinkle of grated cheese, or a drizzle of olive oil when serving for added flavor and pizzazz.
    • Breadsticks or French bread are excellent dippers for this soup!

Nutrition

Serving: 2cups | Calories: 384kcal | Carbohydrates: 34g | Protein: 44g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 1640mg | Potassium: 980mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4855IU | Vitamin C: 10mg | Calcium: 247mg | Iron: 4mg

The post Slow Cooker Chicken Gnocchi Soup appeared first on Dinner in 321.

This one-pot American Goulash is quick to make and has easy ingredients. It’s one of those comfort food classic meals perfect for the cooler months. Whether it’s a holiday, game day get-together, potluck, or dinner with your family, this goulash is always a hit!

We've been making goulash for years. It's one of our lazy, go-to dinner recipes during a busy week or when entertaining friends and family. There's little to no mess since it only uses one pot. I also make sure to keep most of the ingredients in the pantry and freezer all the time to be able to whip this up quickly.

If you love a hearty and filling homemade stew, this goulash is for you. Be sure to also try our Lasagna Soup, Beef and Vegetable Soup, and Soup Beans.

I just finished up in making your American Goulash. With my 1st taste, I was so pleased. I did not alter nor add any more ingredients. This recipe is a true keeper as it is easy to make with all supplies in my own kitchen. Delicious…. -Mary Alice

Hungarian Versus American Goulash

American Goulash and Hungarian Goulash, despite sharing a similar name, are distinct dishes with notable differences.

American Goulash, also known as American chop suey, typically features hearty ground beef, elbow macaroni, tomatoes, onions, and various spices.

Hungarian Goulash, on the other hand, is a traditional Hungarian stew made with tender beef, onions, paprika, and other spices. It is often served with crusty bread or egg noodles. It's a slow-cooked dish, allowing the flavors to develop over time, the American dish is quick-cooking.

Why You'll Love this Recipe

• Simplicity with 10 ingredients. This homemade American Goulash recipe is a perfect choice for busy weeknights. It requires just a single pot, making for easy clean up, and is excellent as leftovers!
• Versatility. You can customize this classic comfort food by adding vegetables like bell peppers or mushrooms for an extra nutritional boost.
• Hearty and Filling. The combination of beef/sausage, pasta, and rich tomato-based sauce makes this dish incredibly filling and flavorful!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Ground Beef and/or Italian Sausage: The primary protein source in American Goulash. It provides a hearty and meaty texture, infusing the dish with savory flavors as it cooks.
• Fresh Garlic Cloves: Amplifies the savory aroma and taste.
• Yellow Onion: Adds aromatic sweetness, depth to the dish, and complements the savory notes from the beef/sausage and spices.
• Beef Broth or Stock: Provides a liquid base and intensifies the beefy flavor. It also ensures the pasta cooks thoroughly and absorbs the savory essence of the broth.
• Diced Tomatoes and Tomato Sauce: Brings a rich, tangy sweetness to the goulash. They serve as the base of the sauce, providing acidity and depth of flavor.
• Seasonings: Paprika, Chipotle Chili Powder, Chili Powder, and Italian Seasoning, Salt, Black Pepper, Bay Leaves: Paprika is typically the key spice in goulash, offering a warm, slightly sweet, and mildly spicy flavor. Chipotle Chili Pepper or Chili Powder adds a kick of warmth and heat. Italian Seasoning adds herbal notes, while salt and pepper balance the overall taste by enhancing other flavors and reducing bitterness.
• Elbow Macaroni: Elbow noodles add substance and texture to the goulash. It absorbs the flavors of the sauce while retaining a slight firmness.
• Optional Garnishes: Shredded White Cheddar Cheese, Sliced Green Onions, Cornbread, Hoe Cakes, Crackers

Tools You’ll Need

• Large Skillet or Stockpot
• Chef’s Knife
• Garlic Press
• Cutting Board
• Meat Chopper
• Liquid Measuring Cups
• Can Opener
• Measuring Cups and Spoons
• Cheese Grater
• Ladle

How to make One Pot American Goulash

1. To a large pot on medium high heat, crumble beef and Italian sausage into smaller pieces, and cook until nearly cooked through. 

2. Drain excess grease, and add onion and garlic. Cook 2-3 minutes or until onion is translucent and meat is no longer pink. 

3. Add broth, diced tomatoes, tomato sauce, and spices, stir until combined. 

4. Bring to a boil, then turn heat to medium-low, simmering, covered for 20 minutes. 
5. Stir in elbow macaroni, and simmer, covered an additional 15-20 minutes. 

6. Remove each bay leaf, give it a good stir, dish, and garnish as desired.

Tips and Variations

• Adjust the spices to your taste. If you like it spicier, you can add a pinch of red pepper flakes or a dash of hot sauce. Taste and season as you go.
• Feel free to add vegetables like green bell pepper, mushrooms, or carrots to your goulash. These additions not only boost nutrition but also add interesting textures and flavors.
• If you have fresh herbs like basil or thyme, adding them towards the end of the cooking process can infuse the goulash with a burst of fresh flavor.
• You can substitute the hamburger meat and/or Italian sausage with any ground meat. Ground turkey, chicken, pork, or even plant-based alternatives like tofu or tempeh for a vegetarian version all could work.
• While elbow macaroni is traditional, any small pasta like shells, rotini, or penne can work. Gluten-free pasta can be used if you're following a gluten-free diet.
• If you don't have canned diced tomatoes or sauce, you can use fresh.
• Beef broth can be substituted with vegetable broth if you prefer a vegetarian version. You can also use chicken broth for a different flavor profile.

What to serve with Goulash

Beef and Sausage Goulash is delicious by itself. However, adding some delicious garnishes can take it to the next level. We love adding a sprinkle of shredded white cheddar cheese and sliced green onions. Crackers, oyster crackers, chopped jalapeño, red onion, sour cream, fresh parsley, and diced avocado are also excellent toppers.

A couple heartier breads that pair perfectly with goulash are Garlic Biscuits, Hoe Cakes, Cornbread, or Biscuits.

Storage and Freezing Leftovers

Refrigeration: If you plan to consume the goulash within a few days, store it in an airtight container in the refrigerator. Properly stored, it can last for up to 3-4 days. Make sure to cool the goulash to room temperature before refrigerating it.

Reheating: To reheat, gently warm the goulash on the stovetop over low to medium heat or in the microwave. Add a splash of water or broth if it has thickened too much during storage. Stir occasionally to ensure even heating.

Freezing: American Goulash can be stored in the freezer for up to 2-3 months. While it's safe to freeze it for a longer period, the quality might deteriorate over time. You can freeze in small batches if you plan to pull a portion out at a time.

Thawing and Reheating: To thaw, transfer the frozen goulash to the refrigerator and let it thaw overnight. Reheat it on the stovetop over low to medium heat or microwave, stirring occasionally. Add a little water or broth if needed to maintain the desired consistency. Always ensure that the goulash is heated to an internal temperature of 165°F before serving.

Frequently Asked Questions

More Comforting Soup Recipes

• Brisket Chili
• Chicken Enchilada Soup
• Chicken Alfredo Soup
• Homemade Cream of Mushroom Soup

Print

American Goulash

Made in one pot with just 10 basic ingredients, this American Goulash is a delicious comfort food recipe. It's perfect for a cozy chilly night and also makes the best leftovers during a busy week.

Course Main Course, Soup

Cuisine American

Keyword beef, pork

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 385kcal

Ingredients

• 1 pound ground beef
• 1 pound Italian sausage or use more ground beef
• 1 cup chopped yellow onion chopped
• 3-4 minced garlic cloves
• 32 ounces beef broth or stock
• 28 ounces diced tomatoes
• 29 ounces tomato sauce
• 1 tablespoon chipotle chili pepper
• 1 tablespoon Italian seasoning
• 1-2 teaspoon salt
• 1 teaspoon black pepper
• 2-3 bay leaves
• 12 ounces elbow macaroni
• Garnish: shredded cheddar cheese and sliced green onions

Instructions

• To a large stockpot on medium-high heat, crumble beef and Italian sausage, and cook until nearly cooked through. 
• Drain excess grease, and add onion and garlic, cooking until onion is translucent and meat is no longer pink.
• Add broth, diced tomatoes, tomato sauce, and spices, stir until combined. 
• Bring to a boil, then turn heat to low, simmering, covered for 20 minutes.
• Stir in elbow macaroni, and simmer, covered an additional 20 minutes. 
• Remove bay leaves, dish, and garnish as desired

Video

Notes

Tips and Variations

• Nutrition information work up for a 2 cup serving of Goulash.
• Adjust the spices to your taste. If you like it spicier, you can add a pinch of red pepper flakes or a dash of hot sauce. Taste and season as you go.
• Feel free to add vegetables like bell peppers, mushrooms, or carrots to your goulash. These additions not only boost nutrition but also add interesting textures and flavors.
• If you have fresh herbs like basil or thyme, adding them towards the end of the cooking process can infuse the goulash with a burst of fresh flavor.
• You can substitute the ground beef and/or Italian sausage with ground turkey, chicken, pork, or even plant-based alternatives like tofu or tempeh for a vegetarian version.
• While elbow macaroni is traditional, vou can use other pasta shapes like shells, rotini, or penne. Gluten-free pasta can be used if you're following a gluten-free diet.
• If you don't have canned diced tomatoes or sauce, you can use fresh.
• Beef broth can be substituted with vegetable broth if you prefer a vegetarian version. You can also use chicken broth for a different flavor profile.

Nutrition

Serving: 2cups | Calories: 385kcal | Carbohydrates: 38g | Protein: 24g | Fat: 15g

The post One Pot American Goulash appeared first on Dinner in 321.

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

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

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

Why You'll Love this Recipe

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

Ingredients

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

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

Tools You'll Need

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

How to Make Easy Turkey Tetrazzini

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

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

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

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

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

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

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

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

Pro Tips for Recipe Success

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

Storage and Make Ahead Tips for Turkey Tetrazzini

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

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

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

FAQs

More Comforting Casserole Recipes

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

Print

Easy Turkey Tetrazzini

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

Course Main Course

Cuisine American

Keyword holiday, poultry

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 396kcal

Ingredients

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

Instructions

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

Video

Notes

Pro Tips for Recipe Success

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

Storage and Make Ahead Tips for Turkey Tetrazzini

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

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

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

Nutrition

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

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

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

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

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

Why You'll Like This Recipe

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

Ingredients

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

Meatball Ingredients:

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

Sauce Ingredients:

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

Tools You'll Need

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

How to Make Homemade SpaghettiOs

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

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

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

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

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

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

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

Pro Tips and Substitutions

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

Storage Instructions

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

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

Frequently Asked Questions

More Family Favorite Dinners

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

Print

Homemade SpaghettiOs and Meatballs

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

Course Main Course

Cuisine American, Italian

Keyword beef, pasta

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 494kcal

Ingredients

Meatballs

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

Sauce

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

Instructions

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

Video

Notes

Pro Tips and Substitutions

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

Storage Instructions

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

Nutrition

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

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

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

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

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

Why You'll Love this Recipe

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

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

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

Tools You'll Need

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

How to the Make Lasagna Soup Recipe

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

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

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

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

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

What to Serve with Easy Lasagna Soup

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

Pro Tips for Recipe Success and Substitutions

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

Variations

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

Make this Lasagna Soup in the Slow Cooker

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

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

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

Storage and Freezing

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

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

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

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

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

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

Frequently Asked Questions

More Delicious Soup Recipes

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

Print

Lasagna Soup Recipe (7 Ingredients!)

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

Course Main Course, Soup

Cuisine American, Italian

Keyword beef, soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 257kcal

Ingredients

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

Optional Ricotta Dollop Garnish

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

Instructions

Soup

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

Optional Ricotta Dollop

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

Video

Notes

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

Pro Tips for Recipe Success and Substitutions

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

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

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

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

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

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

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

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

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

Storage: 

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

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

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

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

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

Nutrition

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

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

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

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

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

Why You'll Love this Recipe

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

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

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

What is Chuck Roast?

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

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

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

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

Tools You’ll Need

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

How to Make Beef Tips and Gravy

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

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

Expert Tips

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

SUBSTITUTIONS

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

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

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

What to Serve with No Peek Beef Tips

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

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

Storage

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

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

FAQs

More Comfort Food Recipes

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

Print

Beef Tips and Gravy

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

Course Main Course

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 6 Servings

Calories 345kcal

Ingredients

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

Instructions

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

Video

Notes

Tips and Substitutions

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

Nutrition

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

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

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

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

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

Why You'll Love This Recipe

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

What is Chuck Roast?

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

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

Ingredients for Crock Pot Beef and Noodles

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

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

Tools You'll Need

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

How to Make Beef and Noodles Recipe

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

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

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

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

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

6. Ladle and enjoy!

Pro Tips

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

Substitutions

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

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

Storage

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

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

FAQs

Other Comforting Beef Recipes

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

Print

Crock Pot Beef and Noodles

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

Course Main Course

Cuisine American

Keyword beef, crockpot

Prep Time 30 minutes minutes

Cook Time 9 hours hours

Total Time 9 hours hours 30 minutes minutes

Servings 10 Servings

Calories 308kcal

Ingredients

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

Instructions

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

Video

Notes

Tips and Substitutions

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

Storage: 

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

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

Nutrition

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

The post Crock Pot Beef and Noodles appeared first on Dinner in 321.

There’s something undeniably comforting about a bowl of school cafeteria chili. It brings back memories of the yummy lunches our sweet lunch ladies made and were shared amongst our childhood friends.

This original recipe came straight from the school district food service director from my hometown. That means it's about as legit as it can be. It combines ground beef, beans, and a blend of spices with a surprising twist—spaghetti!

This chili recipe comes together quickly (45 minutes!) and is a budget-friendly, crowd-pleasing dish! It's perfect for feeding the whole family or enjoying as leftovers throughout the week. Serve it with a Pimento Grilled Cheese, peanut butter sandwich, or toasted cheese sandwich for the complete school days experience!

Be sure to check out my other popular chili options, Brisket Chili and Slow Cooker White Chicken Chili!

Why You'll Like This Recipe

• Nostalgic Flavor: This chili is a throwback to the classic school cafeteria dish, bringing familiar and comforting flavors to your table.
• Hearty and Filling: Packed with ground beef, beans, and spaghetti, this chili is a complete meal in a bowl that will keep you satisfied.
• Easy to Make: With simple ingredients and straightforward steps, this homemade chili is perfect for both beginner and experienced cooks.
• Customizable: You can easily adjust the spice level, swap out beans, or add extra veggies to suit your taste.
• Perfect for Leftovers: It tastes even better the next day, making it a great option for meal prep or easy weeknight dinners.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Lean Ground Beef: The foundation of the chili, it adds hearty texture and rich, savory flavor.
• Onion: Chopped onion adds a subtle sweetness and depth of flavor.
• Chili Beans Kidney Beans: A can that combines chili sauce, kidney beans, and seasonings. It adds protein, fiber, and a mild heat, contributing to its hearty texture.
• Tomato Puree: This thick, smooth tomato base binds all the ingredients together, providing a rich and slightly tangy background flavor.
• Mexene Chili Powder: A key seasoning in this recipe, Mexene chili powder brings warmth and a smoky, mildly spicy flavor that defines the chili.
• Sugar: A small amount of sugar balances the acidity of the tomato puree.
• Spaghetti: The addition of spaghetti is a unique twist that makes it more filling and adds a fun, unexpected texture.

Tools You'll Need

• Large Stockpot
• Cutting Board
• Chef’s Knife
• Meat Chopper (optional)
• Liquid Measuring Cups
• Can Opener
• Measuring Cups and Spoons
• Wooden Stirring Spoon
• Ladle

How to Make Cafeteria Chili

1. In a large pot or dutch oven on medium-high heat, break apart and cook ground beef and onions until the beef is no longer pink and onions translucent. Drain off excess grease. 

2. To the pot, add the chili beans kidney beans, tomato purée, 2 cups of water, chili powder, salt, and sugar. Bring to a boil.

3. Add the broken spaghetti and cook until al dente, stirring periodically. Taste and adjust seasonings as desired. Add 1-3 cups water to desired texture.

4. Ladle and serve. If reheating, add additional water or tomato puree as needed. To create that lunch school memory, complete the lunch tray with a bowl of chili, crackers, grilled cheese or peanut butter and syrup sandwich, carrots and celery sticks, a no-bake cookie or cinnamon roll, and milk.

Pro Tips and Substitutions

• Protein Options: If you prefer a different protein, you can substitute the ground beef with ground turkey, chicken, or a plant-based meat alternative.
• Beans: While chili bean kidney beans are traditional, you can swap them for a different kind of beans like black beans, pinto beans, or even chickpeas.
• Spice Level: If you like your chili with more heat, add a pinch of cayenne pepper, red pepper flakes, or a chopped jalapeño. For a milder version, reduce the chili powder.
• Seasonings: Add more seasonings to taste. Some popular additions are garlic powder, black pepper, red peppers, cumin, and onion powder.
• Tomato Substitutes: If you don’t have tomato puree, you can use tomato sauce or crushed tomatoes as a substitute.
• Add Veggies: For extra nutrition, consider adding chopped bell peppers, zucchini, or corn to the chili.
• Sugar Options: The amount of granulated sugar can be increased, decreased, or omitted. You can also opt to use dark or light brown sugar instead.
• Spaghetti Alternatives: If you’re not a fan of spaghetti in chili, feel free to leave it out or replace it with elbow macaroni, rice, or serve the chili over baked potatoes.

What to Serve with Chili with Spaghetti

Some excellent side dishes are cheese and crackers, baked potato, rice, spaghetti, Hoe Cakes, a Pone of Cornbread, and Cheesy Cornbread.

Our school always served chili with No-Bake Chocolate Peanut Butter Cookies and a toasted cheese sandwich. You can make these sandwiches while the chili simmers:

• Place 2 sheet pans in an oven preheating to 425°F. Spread a thin layer of butter to the edges of one side of each slice of bread. Once the pans are heated, place half of the bread slices buttered side down on one of the baking sheets.
  • Top with American cheese slices, then with another slice of bread, buttered side up. Place the other sheet pan directly on top of the sandwiches so that it's pressing the sandwich together well. Bake 8-10 minutes, then broil with the top pan off until the bread is toasted.

A Pimento Grilled Cheese Sandwich would also be an excellent chili compliment!

Toppings for Chili

Some excellent garnishes for chili are shredded cheddar cheese, fresh cilantro, green onions, red onion, diced jalapeño, tortilla chips, corn chips, and/or a dollop of sour cream.

Storage and Freezing

Fridge: Once the chili has cooled completely, refrigerate in an airtight container up to 4-5 days.

Freezer: Chili can be frozen in an air-tight, freezer-safe container up to 3 months. Thaw overnight in the refrigerator before reheating. You can also freeze in small batches so that you can pull a portion from the freezer one at a time.

Reheating TIP: The pasta will expand when refrigerated, so upon reheating, add additional water or tomato sauce to your desired chili texture.

Frequently Asked Questions

More Cozy Soup Recipes

• Crockpot Ham and Potato Soup
• Easy Lasagna Soup
• Copycat Dolly Parton’s Stampede Soup
• Cheesy Chicken Alfredo Soup

Print

Cafeteria Chili

Cafeteria Chili brings back memories of school lunches! It combines classic ingredients like ground beef and beans with a spaghetti twist. It's an easy lunch or dinner to make with simple ingredients in just 45 minutes!

Course Main Course, Soup

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 421kcal

Ingredients

Chili

• 2 pounds ground beef
• 1 ⅓ cup diced onion
• 27 ounce can chili beans kidney beans
• 26.5 ounce can tomato puree
• ½ cup Mexene Chili Powder
• ½ teaspoon salt
• Water amount as desired
• 2 ½ tablespoons sugar
• 6 ½ ounces spaghetti broken into thirds

Instructions

• In a large pot or dutch oven on medium-high heat, break apart and cook ground beef and onions until the beef is no longer pink and onions translucent. Drain off excess grease. 
• To the pot, add the chili beans kidney beans, tomato purée, 2 cups of water, chili powder, salt, and sugar. Bring to a boil.
• Add the broken spaghetti and cook until al dente, stirring periodically. Taste and adjust seasonings as desired. Add 1-3 cups water to desired chili texture.
• Ladle and serve. If reheating, add additional water or tomato puree as needed. To create that lunch school memory, complete the lunch tray with a bowl of chili, crackers, grilled cheese or peanut butter and syrup sandwich, carrots and celery sticks, a no-bake cookie or cinnamon roll, and milk.

Video

Notes

Pro Tips and Substitutions

• • Protein Options: If you prefer a different protein, you can substitute the ground beef with ground turkey, chicken, or a plant-based meat alternative.

• • Beans: While chili bean kidney beans are traditional, you can swap them for a different kind of beans like black beans, pinto beans, or even chickpeas.

• • Spice Level: If you like your chili with more heat, add a pinch of cayenne pepper, red pepper flakes, or a chopped jalapeño. For a milder version, reduce the chili powder.

• • Seasonings: Add more seasonings to taste. Some popular additions are garlic powder, black pepper, red peppers, cumin, and onion powder.

• • Tomato Substitutes: If you don’t have tomato puree, you can use tomato sauce or crushed tomatoes as a substitute.

• • Add Veggies: For extra nutrition, consider adding chopped bell peppers, zucchini, or corn to the chili.

• • Sugar Options: The amount of granulated sugar can be increased, decreased, or omitted. You can also opt to use dark or light brown sugar instead.

• • Spaghetti Alternatives: If you’re not a fan of spaghetti in chili, feel free to leave it out or replace it with elbow macaroni, rice, or serve the chili over baked potatoes.

Storage: 

Fridge: Once the chili has cooled completely, refrigerate in an airtight container up to 4-5 days.

Freezer: Chili can be frozen in an air-tight, freezer-safe container up to 3 months. Thaw overnight in the refrigerator before reheating. You can also freeze in small batches so that you can pull a portion from the freezer one at a time.

Reheating TIP: The pasta will expand when refrigerated, so upon reheating, add additional water or tomato sauce to your desired chili texture.

Nutrition

Calories: 421kcal | Carbohydrates: 53g | Protein: 36g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 736mg | Potassium: 1432mg | Fiber: 13g | Sugar: 13g | Vitamin A: 4864IU | Vitamin C: 13mg | Calcium: 115mg | Iron: 8mg

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