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Mom’s Tuna Noodle Casserole

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If you want to know one super traditional Midwest recipe that I grew up eating, it’s Tuna Noodle Casserole. It is such a classic that has been a weeknight staple for generations. It's cozy, freezer friendly, budget friendly, a family favorite, and the kind of recipe that helps you feel like a success at dinner!

Tuna Noodle Casserole in a white dish being spooned out of the baking pan

This tuna casserole keeps all the nostalgia of the old fashioned recipe while making a few small changes that make a big difference. Sautéed onion and celery add a kick of flavor and texture, sharp cheddar gets layered throughout so it's in every single  bite, and the buttery Ritz topping stays crisp right out of the oven.

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Why You'll Love This Easy Tuna Noodle Casserole

  • Classic, nostalgic comfort food that uses kitchen staples and only takes about an hour from start to finish.
  • Buttery Ritz cracker topping and cheese in every scoop.
  • Freezer-friendly! Assemble ahead and freeze before baking for an easy "later dinner".
  • Budget-friendly weeknight dinner that feeds 6 people, with seconds! Great for family dinners and leftovers.

Ingredients, Substitutions & Alterations

You can find the full list of ingredients with measurements in the recipe card below.

Tuna – look for a high quality chunk light or solid albacore tuna. With any option you pick, make sure it is packed in water, not oil! The solid albacore will give you nicer texture and larger pieces of tuna, the chunk light will break apart more, but give you a stronger tuna flavor. Premium chunk canned chicken breast works just as well for a tuna-free version.

Wide egg noodles – elbow macaroni or medium shells work in a pinch, though egg noodles give the most classic texture. See the section below for more options.

Condensed cream of mushroom soup – condensed cream of celery, cream of mushroom or cream of chicken work for a slightly different but still classic flavor. You can also use a combo of whatever you have on hand.

Sour cream – plain full-fat Greek yogurt works in a 1:1 swap. Avoid low-fat versions, which can turn grainy when heated.

Whole milk – 2% milk or half-and-half also work well. Avoid skim milk because it will thin the sauce too much.

Sharp cheddar – Shred fresh from the block for the best melt. Or use Colby Jack or mild cheddar for a milder flavor.

Frozen peas – Use frozen peas for a classic taste and texture. Although frozen mixed veggies, frozen green beans or frozen corn can be added or subbed.

Ritz crackers – crush the ritz crackers in a baggie, just until they are a fine crumble… but not into dust! Panko tossed with melted butter makes a slightly lighter, crunchier topping.

Best Noodles for Tuna Noodle Casserole

Egg noodles are the best and most classic choice for homemade tuna noodle casserole. For those who are allergic to or avoid eggs, there are also "macaroni dumpling noodles" that are basically the same without the egg. They're usually sold in the same section of your grocery store.

In the realm of "regular pasta", elbow macaroni or medium shells will work, as will rotini or fusilli. Avoid thinner, delicate pasta like spaghetti, angel hair, or rice noodles as they tend to get overcooked and mushy.

How to Make a Tuna Noodle Casserole with Ritz Cracker Topping

This is a shortened form of the full directions found in the recipe card at the bottom of the post. Use the complete instructions for the best results.

Diced onions and celery sauteeing in a saute pan.

Step 1

Preheat the oven and grease a baking dish.

Boil the egg noodles, drain and set aside.

Sautee the celery and onion, set aside

Shredded cheese added to tuna mixture in a glass bowl.

Step 2

Whisk together sauce ingredients until smooth.

Add the tuna to the sauce, stir in the vegetables, and most of the cheese, leaving some for the top. Add the drained noodles and fold everything together gently. 

Shredded cheese sprinkled over tuna noodle casserole in a baking dish.

Step 3

Pour the mixture into the prepared baking dish and top with remaining cheese.

Buttery ritz cracker topping over tuna noodle casserole in a baking dish.

Step 4

Make the Ritz cracker topping and spread in an even layer over the cheese

Wooden spoon resting in a baking dish of tuna noodle casserole.

Step 5

Bake uncovered for 25-30 minutes, remove from oven, and let rest 5 minutes before serving.

Tuna Casserole Recipe Variations

Mushroom Forward – Sauté 8 oz of sliced cremini mushrooms with the celery and onion until golden before adding to the sauce for a deeper, earthier flavor.

Extra Cheesy – For an extra cheesy tuna noodle casserole, stir 4 oz of softened cream cheese into the sauce along with the sour cream for an even richer filling.

Lemony Dill Version – Add the zest of one lemon and 1 teaspoon dried dill or 1 tablespoon fresh dill to the sauce mixture for a brighter, herby take.

Why a Ritz Cracker Topping?

For a lot of people, that crunchy Ritz topping is the first thing they think of when they think "tuna casserole." Ritz crackers show up in a lot of casserole recipes for a few simple reasons, and it's not just nostalgia (but I'm sure that's a big part of it).

Buttery ritz crackers mixture being sprinkled over a tuna noodle casserole.

Texture – The casserole is creamy and soft, so you need something that breaks that up and balances it out. Crushed Ritz bake into a crisp and buttery layer that stays crisp instead of just melting into the sauce like breadcrumbs often do.

Flavor – Ritz crackers already come pre-seasoned and buttery, so they instantly add flavor without needing extra steps or ingredients, which is why they became a pantry shortcut in a lot of old fashioned home cooking recipes.

Ease, reliability, and of course, nostalgia – We love a good shortcut! There's no toasting breadcrumbs, no time consuming topping prep. Just crush, mix with a little butter, and sprinkle. It's fast and always good. 

Mom’s Tips and Tricks

  • Cook the noodles 2 minutes shy of the package directions. They should still feel slightly underdone. Fully cooked noodles absorb more moisture in the oven and turn mushy.
  • Drain the tuna VERY well. Tuna packed in water holds a lot of liquid that will thin the sauce. Press against the can lid or press into a fine mesh strainer to get rid of all excess water.
  • Crush the crackers to a coarse crumb, not a fine powder. Pea-size or a little smaller gives the top crunch and visual lift.
  • Shred your own cheese from a block. Pre-shredded is coated with starch that gets in the way of a smooth melt and can make the sauce slightly grainy.
  • If the mixture looks too thick going into the dish, stir in an extra 2-3 tablespoon of milk. The sauce will thicken in the oven.
  • Solid white albacore gives bigger, meatier chunks. Chunk light works but breaks down more, although it will give you a stronger tuna flavor.
  • Leave some chunks of tuna intact when mixing. You want the tuna to stand out in every bite, not disappear into the sauce.
  • If the cracker topping browns too fast before the edges are bubbling, tent loosely with foil for the last few minutes.
  • Let the casserole rest 5 minutes after baking. The sauce settles and the casserole slices more cleanly.

What to Serve with Tuna Noodle Casserole

These are a few of my favorite side dishes that go really well with tuna noodle casserole:

How to Store or Freeze Tuna Casserole

In the Fridge: cool completely, store in an airtight container up to 3 days. Cracker topping softens overnight but still tastes great.

Freezer (unbaked): This is the preferred method over already baked. Assemble through the cheese layer (no cracker topping), wrap tightly in plastic and foil, freeze for up to 2 months.

Freezer (already baked): Baked casserole can be frozen after it has cooled completely, though the noodle texture will be softer after thawing and reheating.

Thaw frozen casserole overnight in the refrigerator. Add the fresh cracker topping and bake as directed, adding 10-15 extra minutes since the dish is cold in the center

Repurposing Leftovers 

  • Stuffed Peppers – Spoon leftover casserole into halved green or red peppers, top with a little extra shredded cheddar, and bake at 375°F for 20-25 minutes until the peppers are tender.
  • Tuna Noodle Wrap – Warm leftovers slightly, spoon into a flour tortilla with shredded lettuce and a squeeze of lemon, and roll it up for a quick lunch.

Tuna Casserole Recipe FAQs

Why do you undercook the noodles?

The noodles finish cooking in the oven as they absorb sauce. If they're fully cooked going in, they'll turn soft and mushy by the time the casserole is done.

Can I use chunk light tuna instead of albacore?

Yes! It'll just break down into smaller flakes that blend into the sauce, it also gives you a bolder tuna flavor. Albacore gives bigger, meatier chunks that stand out, but either works.

Can I make this ahead?

Yes. Assemble through the cheese layer up to 24 hours ahead, refrigerate, then add the cracker topping right before baking. Add 5-10 minutes to the bake time since you're starting with cold ingredients.

Can I freeze tuna noodle casserole?

Yes, and it freezes best unbaked. Assemble through the cheese layer, skip the topping, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, add the cracker topping, and bake as directed plus 10-15 minutes.

What can I use instead of cream of mushroom soup?

Cream of celery or cream of chicken are direct 1:1 swaps and still feel classic. Homemade béchamel sauce works for a from-scratch version.

Why shred my own cheese?

Shredding from a block always gives a smoother melt and better texture. Pre-shredded cheese is coated with starch to prevent clumping. That coating interferes with melting and can make the sauce slightly grainy. 

What if I don't have Ritz crackers?

Panko tossed with melted butter is the best swap. Crushed saltines or Town House crackers also work. Avoid finer crumbs alone - they'll feel sandy on top instead of crunchy.

Why is my casserole watery?

The answer to this is almost always one of two things: under-drained tuna, or noodles that were fully cooked instead of underdone. Drain the tuna very well and pull noodles from the boiling water 2 minutes shy of package time.

Can I add other vegetables?

Absolutely! Sautéed mushrooms (about 8 oz, added with the celery and onion) are a classic addition. Frozen corn, chopped spinach (squeezed dry), or steamed broccoli florets all work. Sometimes we even love a little chopped water chestnut added for crunch!

Tuna Noodle Casserole in a white dish being spooned out of the baking pan

Tuna Noodle Casserole Recipe

Some dinners never go out of style, and old fashioned Tuna Noodle Casserole is one of them. This version reminds you exactly why this cozy, cheesy classic is among the great kitchen comfort foods passed down for generations.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 717kcal
Author: Susie Weinrich

Equipment

Ingredients

CASSEROLE INGREDIENTS

  • 12 oz wide egg noodles
  • 2 tablespoon salted butter
  • 1 large stalk celery - finely diced (about ¾ cup)
  • ½ medium yellow onion - finely diced (about ¾ cup)
  • 2 (10.5 oz) condensed cream of mushroom soup - cans
  • 1 cup sour cream
  • 1 cup whole milk
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 2 (5 oz) cans solid white albacore tuna packed in water - drained
  • 1 cup frozen peas - no need to thaw
  • 8 oz sharp cheddar cheese - 2 cups; shredded, divided

RITZ CRACKER TOPPING

  • 1 sleeve buttery round crackers - about 35, crushed (Ritz)
  • 3 tablespoon salted butter - melted

Instructions
 

  • Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
  • Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook for 2 minutes less than the package directions, which will be about 4 to 5 mins. If the package lists an al dente cook time, use that or a minute less.
    Mom's Tip: The noodles should still feel slightly firm when you bite into one, since they will finish cooking in the oven. Drain well in a colander and set aside.
    12 oz wide egg noodles
  • While the noodles cook, melt the butter in a skillet over medium heat. Add the diced celery and onion and cook, stirring occasionally, until the vegetables are soft and the onion is starting to look translucent around the edges, about 5 to 7 minutes. Remove the skillet from the heat.
    2 tablespoon salted butter, 1 large stalk celery, ½ medium yellow onion
    Diced onions and celery sauteeing in a saute pan.
  • While the noodles and veggies cook, combine the cream of mushroom soup, sour cream, milk, onion powder, garlic powder, and salt in a large mixing bowl until smooth with no lumps. Add the drained tuna and break it up gently as you stir. You want some chunks to remain so the tuna stands out in every bite.
    2 (10.5 oz) condensed cream of mushroom soup, 1 cup sour cream, 1 cup whole milk, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, 2 (5 oz) cans solid white albacore tuna packed in water
  • Stir in the cooked celery and onion, the frozen peas, and 1 ½ cups of the shredded cheddar. Add the drained noodles and fold everything together gently until all the noodles are coated.
    1 cup frozen peas
    Top view of a bowl of tuna mixture coating wide egg noodles combined in a glass bowl.
  • The casserole mixture will be thick and creamy and will thicken more as it bakes.
    Mom's Tip: If the tuna noodle casserole mixture looks TOO thick before baking, stir in an extra 2 to 3 tablespoon of milk. The sauce should look creamy and loose enough to shift when you tilt the bowl. It will thicken as it bakes. If it looks thick and paste-like going in, it may bake up too dense.
  • Pour the noodle mixture into the prepared baking dish and spread into an even layer. Scatter the remaining ½ cup of shredded cheddar evenly over the top.
    Shredded cheese sprinkled over tuna noodle casserole in a baking dish.
  • In a small bowl, stir together the crushed crackers and melted butter until the crumbs are evenly coated. Spread the topping in an even layer over the cheese, covering the casserole from edge to edge.
    1 sleeve buttery round crackers, 3 tablespoon salted butter
    Crushed ritz crackers in a glass bowl.
  • Bake uncovered for 25 to 30 minutes, until the edges are bubbling and the cracker topping is deep golden brown. If the top browns too quickly before the edges bubble, loosely tent the dish with foil for the last few minutes.
    Buttery ritz cracker topping over tuna noodle casserole in a baking dish.
  • Let the casserole rest for 5 minutes before serving so the sauce can settle and thicken slightly.
    Wooden spoon resting in a baking dish of tuna noodle casserole.

Freezing

  • If you are making this ahead for meal prep and want to freeze, it works beautifully! The best option is to prep it and freeze before baking.
  • Assemble through the cheese layer (no cracker topping), wrap tightly in plastic and foil, freeze for up to 2 months.
    Thaw frozen casserole overnight in the refrigerator. Add the fresh cracker topping and bake as directed, adding 10-15 extra minutes since the dish is cold in the center
Did you make this recipe?Connect with me and let me know by commenting below!
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Calories: 717kcal | Carbohydrates: 50g | Protein: 46g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 182mg | Sodium: 957mg | Potassium: 609mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1219IU | Vitamin C: 11mg | Calcium: 404mg | Iron: 3mg

30 Minute Sweet and Sour Beef

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This Homemade Sweet and Sour Beef recipe is one of those keep-it-taped- to-your-fridge kind of recipe everyone loves. The recipe is perfect for beginners or seasoned cooks, and it tastes way more impressive than the 30-35 minutes it takes to make! I’m telling you it will be your go-to when takeout isn't an option but it's what everyone wants. This simple beef stir fry is family-friendly, easily customizable, and did I mention no deep fryer?

up close of sweet and sour beef
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Why You'll Love Homemade Sweet and Sour Beef

  • Easy weeknight beef dinner – Beginner-friendly, one-pan recipe (besides the rice), about 30-35 minutes start to finish with minimal cleanup.
  • No deep frying – uses a quick stainless steel sear with a cornstarch coating.
  • Better than takeout and easily customizable – packed with flavor but has simple swaps for the cut of beef, the veg, vinegar, and sweetener.
  • Family-friendly – and doubles well for meal prep, but also layered enough to serve to guests.

Ingredients, Substitutions & Alterations

Sirloin steak – Cut into 1 inch chunks. Avoid pre-cut stew meat or stir-fry beef. Without a longer cooking time, it can be tough to chew. See more on beef options below.

Rice vinegar – White wine vinegar is a good sub or apple cider vinegar (slightly sharper flavor to ACV)

Brown sugar – Honey or agave nectar for a cleaner sweetness, or pure maple syrup.

Ingredients for sweet and sour beef recipe on a table

Pineapple – Canned chunks in juice (not syrup) work in a pinch, but fresh pineapple gives noticeably brighter flavor and acidity.

Bell peppers – Any color combo. A poblano subbed for one of the bell peppers adds a little depth to the finished dish.

Beef broth – Chicken broth or low-sodium vegetable broth also work great.

Cornstarch – Arrowroot powder or tapioca starch can also be used. (It's a 1:1 ratio swap for both the coating and the slurry)

Soy sauce – Tamari or coconut aminos for gluten-free option.

Best Cuts of Beef for Sweet and Sour

The best cut of beef for sweet and sour beef is sirloin because it is tender yet sturdy enough to cube. Flank steak works well when sliced thinly across the grain. Pre-cut beef is not recommended because it's usually thin, unevenly sized, and meant for low and slow cooking. Cutting your own steak ensures uniform pieces that sear deeply and stay tender inside.

You can also use skirt steak, flat iron steak, or even ribeye if you want something extra rich and flavorful. Just avoid tougher stew meats or chuck roast, since they won't become tender in the quick cook time this recipe uses.

How To Make One Pan Sweet and Sour Beef

This is a shortened form of the complete directions found in the recipe card at the bottom of the post. Use the recipe card instructions to get the best results.

sirloin chunks in paper towels being dried

Step 1

Dry the beef with paper towels. Toss the beef with the seasonings and cornstarch until lightly coated.

sirloin pieces being browned in a skillet for sweet and sour beef

Step 2

Heat a large skillet, add the beef to the hot oil. Cook until deeply browned and just cooked through.

sweet and sour sauce

Step 3

Whisk together the ingredients needed to make the sweet and sour sauce.

veggies and pineapple in a skillet for sweet and sour beef

Step 4

Remove the cooked beef and add the veg to the hot skillet. Cook until slightly charred. Add the pineapple, then add the garlic and ginger and cook briefly.

sweet and sour beef made in a skillet with a bowl of cooked rice to the side

Step 5

Pour the sauce into the pan and simmer. Stir in the cornstarch slurry, simmer until lightly thickened, return the beef to the pan and toss gently to coat. 

Tips & Tricks for Better Than Takeout Sweet And Sour Beef

  • Whisk the sauce together before you start cooking. Things move fast once the pan is hot.
  • Cut your own beef rather than buying pre-cut. Uniform pieces sear deeply and stay tender inside.
  • Pat the beef VERY dry before tossing with cornstarch. Moisture is the enemy of a good sear.
  • Don't overcrowd the pan. Cook in two batches if needed so the beef sears instead of steams.
  • Don't move the beef around a lot once it hits the pan. Let it sit for 2-3 minutes before flipping to form a nice crust.
  • In stainless steel pans, beef will naturally stick at first. Nudge gently with your tongs after a couple minutes to test it. When it releases easily, it's properly seared and ready to flip.
  • Use coarse kosher salt. Larger crystals distribute more evenly and are harder to oversalt with than fine table salt. If using table salt, reduce the recipe amount to 1 tsp.
  • Freshly cracked black pepper has more aroma and gentler heat than pre-ground.
  • For ease, use frozen crushed ginger cubes. We love the Dorot Gardens brand. 
  • Taste the sauce mid-simmer. Too sharp? Add 1 teaspoon sugar. Too sweet? Add 1 teaspoon vinegar.
  • The sauce continues to thicken as it cools, so pull the sauce off the heat slightly thinner than you want it.

How to Serve Sweet and Sour Beef

Serving over rice is the classic option. Jasmine, basmati, or short-grain are all great choices. Brown rice or cauliflower rice also work well. I love to make double the rice and save half for Easy Fried Rice the next night. You can also serve over udon, lo mein, or rice noodles

a bowl of sweet and sour beef over rice with chop sticks to the side

I like to garnish the whole thing with some sliced scallions, chopped cilantro, and fresh lime wedges.

Pairs well with a Simple Cucumber Salad, sesame green beans (you can just add sesame seeds to my Easy Sauteed Green Beans), Asian-style Brussels Sprouts, egg rolls, potstickers, and some miso soup.

Recipe Variation Ideas

  • Spicy Chili Version – Add 1-2 teaspoon chili garlic sauce or sliced red chiles for heat.
  • Orange-Ginger Twist – Replace half the vinegar with fresh orange juice and add orange zest.
  • Crispy Coated Version – Lightly dredge beef in cornstarch and shallow fry before tossing in sauce for a more classic texture.

Storage and Reheating Instructions

Allow leftovers to cool completely before covering for storage in the fridge or freezer. Then refrigerate the leftover stir fry in an airtight container for up to 3 days.

You can also freeze leftovers for up to 2 months. Store in an airtight container or freezer safe bag, and thaw overnight in the refrigerator before reheating. The peppers will soften slightly after freezing and thawing.

Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Avoid microwaving, especially on high: it toughens the beef. If you must microwave, use 50% power in short bursts.

Ideas for Using Up Leftovers

  • Sweet and Sour Beef Lettuce Wraps – Spoon leftovers into crisp butter lettuce leaves and add extra scallions and lime.
  • Sweet and Sour Beef Fried Rice – Chop leftovers and fold into day-old rice with scrambled egg for a quick second meal.

FAQs

What's the best cut of beef for sweet and sour beef?

Sirloin is the ideal choice. It's tender enough to stay juicy but sturdy enough to cube cleanly. Flank steak (sliced thin across the grain) is a great second choice.

Can I use pre-cut stew meat or stir-fry beef?

I really don't recommend it. Pre-cut beef is usually thin, unevenly sized (which means uneven  cooking), and holds excess moisture, all of which prevent a proper sear and can lead to tough meat.

Can I make this gluten-free?

Yes! Easily make this gluten free by using tamari or coconut aminos in place of the soy sauce.

Fresh vs. canned pineapple, does it really matter? 

Honestly, yes. Yes, it does. Fresh pineapple is noticeably brighter in flavor than canned, and its natural enzymes lightly tenderize the beef. Canned chunks in juice (not syrup) work in a pinch.

Why is my sauce too thin or too thick?

Too thin: simmer 1-2 more minutes; it will also thicken as it cools. 

Too thick: splash in a tablespoon of broth or water and stir.

Is this recipe spicy?

No, but easy to make spicy! See the Spicy Chili variation in the section above.

Can I prep this ahead?

Yes! Cube and dry the beef, mix the sauce, and slice the vegetables up to a day ahead. Store the ingredients separately in the fridge.

Can I double the recipe?

Yes! But I recommend you cook the beef in two batches so it sears instead of steams.

More Beef Dinner Recipes

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a skillet of sweet and sour beef

Sweet and Sour Beef Recipe

This easy Sweet and Sour Beef recipe is ready in less time than it takes for takeout or delivery. In just 35 minutes you'll have a delicious takeout-style dinner everyone will enjoy, and you don't even have to find your keys.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 437kcal
Author: Susie Weinrich

Ingredients

  • 1 ½ lbs sirloin steak - cut into 1 ½-inch cubes (pre-cut steak not recommended)
  • 1 ½ teaspoon kosher salt - or to taste
  • ½ teaspoon freshly cracked black pepper
  • 2 tablespoon cornstarch
  • 2 tablespoon vegetable or canola oil
  • 1 red bell pepper - seeded and sliced into thick strips
  • 1 green bell pepper - seeded and sliced into thick strips
  • 1 medium yellow onion - cut into wedges
  • 1 cup pineapple chunks - fresh or canned
  • 3 cloves garlic - minced
  • 1 teaspoon freshly grated ginger or frozen crushed ginger cube

Sauce Ingredients

Serving

  • Cooked rice
  • Optional garnishes: sliced scallions, chopped cilantro, lime wedges

Instructions
 

  • Pat the beef dry thoroughly with paper towels. Moisture prevents browning, so removing surface water is critical for a good sear.
    1 ½ lbs sirloin steak
    sirloin chunks in paper towels being dried
  • Toss the beef with kosher salt, freshly cracked pepper, and cornstarch until lightly coated.
    1 ½ teaspoon kosher salt, ½ teaspoon freshly cracked black pepper, 2 tablespoon cornstarch
  • Heat a large stainless steel or cast iron skillet over medium-high heat until hot. Add oil. When the oil shimmers, add the beef in a single layer. Do not move for 2-3 minutes to let a crust form before flipping.
    Cook until deeply browned on at least two sides and just cooked through, about 5-6 minutes total. Remove to a plate.
    2 tablespoon vegetable or canola oil
    sirloin pieces being browned in a skillet for sweet and sour beef
  • Meanwhile, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, and beef broth to make the sauce.
    ⅓ cup ketchup, ¼ cup rice vinegar, 3 tablespoon brown sugar , 2 tablespoon soy sauce, ⅓ cup beef broth
    sweet and sour sauce
  • In the same skillet (now empty), add the peppers and onion. If the pan is very dry, add a splash of neutral oil.
    Cook until slightly charred but still vibrant and crisp-tender, about 3-4 minutes. Add the pineapple and cook 1-2 minutes more.
    1 red bell pepper, 1 green bell pepper, 1 medium yellow onion, 1 cup pineapple chunks
    veggies and pineapple in a skillet for sweet and sour beef
  • Add the garlic and ginger and cook briefly until fragrant.
    3 cloves garlic, 1 teaspoon freshly grated ginger or frozen crushed ginger cube
  • Pour the sauce into the skillet, lower the heat, and bring to a simmer. Stir in the cornstarch slurry and simmer until glossy and lightly thickened, about 2-3 minutes. The sauce will continue to thicken as it cools.
    1 teaspoon cornstarch
  • Return the beef to the pan and toss gently to coat. Simmer 1-2 minutes to allow the flavors to marry without overcooking the beef.
    a skillet of sweet and sour beef
  • Serve over rice. Garnish with scallions, cilantro, and a squeeze of fresh lime, if desired.
Did you make this recipe?Connect with me and let me know by commenting below!
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Calories: 437kcal | Carbohydrates: 35g | Protein: 40g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 104mg | Sodium: 1735mg | Potassium: 921mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1176IU | Vitamin C: 71mg | Calcium: 89mg | Iron: 4mg

Easy Teriyaki Chicken Thighs

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If you love ordering teriyaki chicken from your favorite takeout spot, this is one of those recipes that’ll make you realize you can easily make it at home! I have been making this one for years and it comes together quickly and has SO much flavor. I know when this is on the menu, the dinner table is going to be a really happy place!

Close up of teriyaki chicken thighs served over rice.

For this recipe we’re using boneless skinless chicken thighs, which stay juicy and tender. They’re coated in a sweet-savory homemade teriyaki sauce that's packed with flavor and perfect spooned over a bowl of rice.

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Ingredients for Teriyaki Chicken

Boneless skinless chicken thighs- Using the thigh in place of chicken breast ensures that your Teriyaki Chicken is super tender and juicy. If you prefer a chicken breast that will work too, I would recommend cutting them in half lengthwise so they cook evenly.

Oil- Use a neutral cooking oil that won’t add flavor to the dish; canola or vegetable oil are a great choice. Avocado oil can be used too.

Soy sauce- If you are sensitive to sodium you can opt for a low sodium soy sauce. Our favorite soy sauce brand is Lee Kum Kee.

Mirin- a traditional ingredient in any teriyaki sauce, Mirin is a type of rice wine that has a slightly sweet and savory flavor. If you don’t have mirin, see the substitution list below for other options.

Measured ingredients laid out for chicken thighs and homemade teriyaki sauce.

Brown sugar- A light brown sugar adds just a little sweetness to the Teriyaki Chicken and balances the salty savory flavors.

Honey – Also adds a slight sweetness and viscosity to the Teriyaki sauce.

Rice vinegar- Adds a bright tang to the Teriyaki Chicken. Rice vinegar or rice wine vinegar is a great vinegar to keep in your kitchen. There are two options; seasoned and unseasoned. They are basically the same thing, the seasoned rice wine just has more sugar added.

Ginger- Use fresh ginger or frozen grated ginger cubes for this dish. I love using frozen cubes of ginger, you can find them in just about any grocery store near the frozen veggies. Dorot Gardens is a popular brand.

Garlic – Don’t skimp on the garlic

Sesame oil- A toasted or untoasted sesame oil will work here. It is strong so don’t be tempted to add extra!

Cornstarch- Mixed with cool water (called a slurry) and added to a simmering sauce will thicken it perfectly.

Substitution Options

Chicken Thighs - Boneless skinless chicken breasts may be substituted, but cook only to 165°F (74°C) to prevent dryness.

Mirin - Dry sherry plus ½ teaspoon sugar per tablespoon can substitute, though flavor will be slightly brighter.

Brown Sugar - Coconut sugar may be used for a slightly deeper molasses note.

Cornstarch - Arrowroot powder may be substituted in equal amounts.

How To Make Teriyaki Chicken

Teriyaki sauce being whisked in a skillet.

Step 1

Whisk all the teriyaki sauce ingredients together (minus the cornstarch slurry). Simmer for 3-4 minutes.

Make the cornstarch slurry and add it to the simmering sauce.

Set aside.

Golden brown chicken thighs resting in a skillet.

Step 2

Salt the chicken.

Now heat a skillet and cook the chicken thighs until they reach 175°F internal temp.

Spoon adding teriyaki sauce over cooked chicken thighs.

Step 3

Add the teriyaki sauce to the chicken and stir to coat.

Teriyaki chicken in a skillet ready to serve.

Step 4

Let it simmer to reduce further, spooning it over the chicken.

Serve with rice and garnishes.

Storing

Store teriyaki chicken in an airtight container in the refrigerator up to 4 days. Reheat gently in a skillet over medium-low heat with a tablespoon of water or chicken broth to loosen the glaze. Or microwave in 30-second intervals, stirring between.

Freeze/thaw

Freeze cooked chicken and teriyaki sauce separately for best texture. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a skillet.

Variations

Spicy Teriyaki - Add 1 teaspoon chili paste or sriracha to the sauce.

Pineapple Teriyaki -Add ¼ cup crushed or tidbit pineapple and simmer slightly longer.

Garlic Forward Version - Double the garlic and reduce ginger by half.

Teriyaki Chicken Recipe Tips

  • If your teriyaki sauce is watery even after simmering, it likely has not reduced long enough. Sugar reduction is what creates stickiness and gloss. Allow the sauce to bubble gently so excess moisture evaporates before thickening fully. The glossy restaurant look comes from controlled reduction and sugar concentration, not from excessive starch.
  • Teriyaki chicken does not need to be marinated first because the glaze reduction step provides strong surface flavor.
  • If you want to make teriyaki chicken without cornstarch, you can simmer the sauce longer to naturally reduce it. This produces a thinner but intensely flavored glaze.
  • Chicken thighs are a superior choice for teriyaki chicken because they stay juicy at higher temperatures, can handle the longer glaze phase without turning rubbery, and they taste richer than breast meat. 
  • If you don't own a 12-inch skillet, use a 10-inch skillet and cook the chicken in batches so the pan doesn't overcrowd. Transfer cooked pieces to a covered plate to keep warm, then return all of the chicken to the skillet before adding the sauce.

Teriyaki Chicken FAQ’s

Can I use chicken breast instead of thighs?

You can use breast meat instead of thigh. I would recommend cutting them in half lengthwise so they cook more evenly. You will also only need to cook the breast meat to 165°F internal temp.

Is teriyaki sauce gluten free?

It depends… when you make the teriyaki sauce from scratch, just make sure that you purchase gluten free soy sauce, mirin and rice wine vinegar, then you can be sure that it is gluten free.

What can you substitute for rice?

If you don’t want to serve the Teriyaki Chicken over rice there are a few other options that would be delicious:

-Noodles (lo mein, ramen, soba)
-Cauliflower rice
-Steamed or roasted vegetables
-Lettuce wraps
-Quinoa or farro
-Zoodles (zucchini noodles)

More Easy Chicken Dinners

Chopsticks resting on the edge of a bowl served with rice, and chicken thighs topped with teriyaki sauce.

Easy Teriyaki Chicken Recipe

Homemade Teriyaki Chicken made with chicken thighs and a sauce made from scratch with simple ingredients. Ready in under 45 minutes. Excellent served with rice and green veggies.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Calories: 647kcal
Author: Susie Weinrich

Ingredients

CHICKEN INGREDIENTS

  • 1 ½ lbs boneless skinless chicken thighs - trimmed of excess fat and visible sinew
  • 1 tablespoon neutral oil - like vegetable or canola oil
  • 1 teaspoon kosher salt - or to taste
  • ½ teaspoon freshly cracked black pepper

TERIYAKI SAUCE INGREDIENTS

  • ⅓ cup soy sauce
  • 3 tablespoon mirin
  • 2 tablespoon light brown sugar - packed
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 teaspoon ginger - freshly grated (or use frozen grated ginger cubes)
  • 2 cloves garlic - minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoon cold water

OPTIONAL FOR SERVING

  • Cooked white rice
  • Sliced green onions
  • Toasted sesame seeds

Instructions
 

  • Pat the chicken dry and season both sides with kosher salt and freshly cracked pepper. Let the chicken sit at room temperature for 10 minutes. This brief rest helps it cook more evenly.
    1 ½ lbs boneless skinless chicken thighs, 1 teaspoon kosher salt
    Chicken thighs with salt and pepper.
  • In a small saucepan, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, ginger, garlic, and sesame oil. Bring to a gentle simmer over medium to medium-low heat. Allow it to simmer for 3-4 minutes so the sugar begins dissolving and concentrating. This early reduction builds deeper flavor before thickening.
    ⅓ cup soy sauce, 3 tablespoon mirin, 2 tablespoon light brown sugar, 1 tablespoon honey, 1 tablespoon rice vinegar, 2 teaspoon ginger, 2 cloves garlic, 1 teaspoon sesame oil
  • Whisk cornstarch with cold water until smooth. Slowly whisk the slurry into the simmering sauce. Continue simmering until slightly thickened, about 2-3 minutes. The sauce will look lightly syrupy but not fully thick yet. Remove from heat.
    1 tablespoon cornstarch, 2 tablespoon cold water
    Thickened teriyaki sauce in a skillet.
  • Heat a large (12") skillet over medium-high heat. Add a thin layer of neutral oil. Place chicken thighs smooth side down and cook without moving for 5-6 minutes until deeply golden. Flip and cook another 5-6 minutes, or until internal temperature reaches 175°F (79°C). Thighs are more forgiving than breasts and stay juicy at slightly higher temperatures.
    1 tablespoon neutral oil
    Golden brown chicken thighs resting in a skillet.
  • Reduce heat to medium-low. Pour the sauce over the chicken, reserving a few tablespoons if desired to spoon over the finished dish for extra gloss and flavor. Let it simmer and bubble, spooning sauce over the top repeatedly. The sauce will thicken further as it reduces and clings to the chicken, creating that signature sticky glaze. This step creates shine through sugar reduction, not just starch.
    Teriyaki chicken in a skillet ready to serve.
  • Remove chicken from heat and rest for 5 minutes before slicing across the grain. Serve over rice and garnish with green onions and sesame seeds.
    Cooked white rice, Toasted sesame seeds, Sliced green onions
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Serving: 1serving | Calories: 647kcal | Carbohydrates: 38g | Protein: 70g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 323mg | Sodium: 3826mg | Potassium: 964mg | Fiber: 1g | Sugar: 27g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 4mg

Easy Ground Turkey Meatloaf

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We make a lot of Meatloaf in the Mom’s Dinner test kitchen. It’s a favorite dinner for sure… and leftover lunch! I wanted to make a Ground Turkey Meatloaf that is easy to make, stays nice and juicy, and delivers a big bite of flavor. I think I accomplished all those goals and then some. You’re going to love this recipe for Turkey Meatloaf.

Ground turkey on a serving tray, cut into thick slices.

Serve it up with some Yukon Gold Mashed Potatoes and buttered peas for a classic dinner that everyone will love. Then for lunch heat up a slice of turkey meatloaf and pop it between two slices of white bread with an extra squeeze of ketchup and mayo! YUM.

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Why THis Recipe Works

  • No need to saute onions and garlic, this flavor is added with raw garlic, grated onion and some onion powder. This saves a step and some dirty dishes!
  • Grated onion adds moisture to the ground turkey.
  • Starting with a panade (panko bread crumbs and milk) keeps your turkey meatloaf juicy and tender.
  • Using a 93/7 ground turkey ensures the meatloaf is juicy and not dry & tough.
  • The addition of Worcestershire and ketchup to the meatloaf mixture adds great depth of flavor.
  • The ketchup topping is enhanced with a mix of brown sugar and dry mustard.

Ingredients for Turkey Meatloaf

Ground Turkey – It is very important that you purchase a 93/7 lean ground turkey. That means that it contains 7% fat and 93% lean meat. This ratio will ensure you have a flavorful and juicy Turkey Meatloaf. If you go with the 99% lean ground turkey it is going to cook up like the rubber sole of a shoe.

I have also tested this recipe with an 85/15 lean ground turkey, it definitely works. I just found the texture to be a little soft.

Grated Yellow Onion – Onion not only adds flavor to meatloaf, it adds moisture too! By grating the onion on the large hole side of a box grater you can skip the step of sauteing the onion before adding it to the meatloaf mixture.

Garlic – Adds amazing flavor to the turkey meatloaf.

Ingredients used to prepare turkey meatloaf laid out.

What is a panade? It is a mixture of a starch and a liquid to help keep ground meat recipes juicy and moist. At Mom’s Dinner we use this method in most of our meatloaf and burger recipes.

Panko Bread Crumbs – This is the starch part of a panade. Once the bread crumbs soak up the milk and Worcestershire it helps keep the meatloaf nice and juicy.

Milk – mixes perfectly with the panko bread crumbs to make a panade.

Egg – helps bind the ground turkey together so it will cook in a “loaf” without falling apart.

Worcestershire Sauce – ooooooooo we love Worcestershire Sauce!! It adds a nice salty complex flavor to the turkey meatloaf!

Seasoning – A blend of kosher salt, pepper, and onion powder is all you need to season everything perfectly.

meatloaf topper mixture ingredients measured and added to a glass bowl.

Ketchup – Is used in two places in the Turkey Meatloaf – the meatloaf mixture as well as the topping.

Brown Sugar and Dry Mustard is also added to the ketchup topping, which makes it sweet, savory, salty and tangy!

How TO Make Turkey Meatloaf

This is a quick overview of how to make Ground Turkey Meatloaf. For more detailed instructions and ingredient amounts, pop down to the recipe card:

grated onion

Step 1

Grate the onion on the large side of a box grater.

Panade in a glass mixing bowl.

Step 2

Mix the panade – which is panko bread crumbs, milk, Worcestershire, ketchup, onion, garlic, egg, salt, black pepper and onion powder.

Ground turkey mixture combined with panade.

Step 3

Now add the ground turkey and combine.

Uncooked ground turkey meatloaf on a foil covered baking sheet.

Step 4

Turn out onto a large baking sheet covered in foil and sprayed with baking spray.

Baked ground turkey meatloaf on a baking sheet.

Step 4

Form into a loaf and bake for about 20 minutes.

Sauce mixture ingredients measured and added to a glass bowl.

Step 6

Meanwhile mix the ketchup topping.

Sauce added to the top of the baked ground turkey meatloaf.

Step 7

Spread about ½ of the ketchup mixture over the meatloaf and pop back in the oven for another 35 minutes.

Serving

Talk about classic Midwest dinner… and it just so happens we are really good at traditional side dishes. Here are three sides that go PERFECT with this Easy Turkey Meatloaf, then add some dinner rolls and butter.

Storing

Keep leftover Turkey Meatloaf in an airtight/covered container in the fridge for up to 4 days. Reheat portions or pop the uneaten meatloaf in the oven at 350°F for 15 minutes until warmed through the center.

Freezing & Cooking Turkey Meatloaf

You can freeze the Turkey Meatloaf cooked or uncooked. Either way it will be good in the freezer for up to 3 months.

Ground turkey meatloaf baked with a red sauce on top.

Raw- prepare your meatloaf mixture, then shape it into a full loaf or smaller portions for one or two. Do not add the ketchup topping, you will do that when it is time to bake or reheat.

If raw/uncooked, set the shaped loaves or portions on a baking sheet or tray and freeze for a few hours, until firm. Then move the loaves into a freezer-safe bag or container or wrap in plastic wrap and then a couple layers of foil. Press out as much air as possible to help prevent freezer burn.

Label the bag or container with the date and contents. It will keep well in the freezer for up to 3 months.

Cooked- Prepare your meatloaf mixture, then shape it into a full loaf or smaller portions for one or two. Bake WITHOUT the ketchup topping, you will add that when reheating. Let cool completely.

How to Bake From Frozen

Thaw first – For best results, thaw the meatloaf (cooked or uncooked) overnight in the refrigerator before baking.

Adjust cooking time – Because it starts cold, you'll need to add a little extra baking time compared to a fresh meatloaf.

Raw- Top with ketchup glaze, bake at 350°F for 70 minutes, test the middle for doneness, add 5 minute increments until cooked through to 165°F.

Pre-cooked- Top with ketchup glaze, bake at 350°F for 20 minutes, test the middle, add 5 minute increments until warmed through to 165°F.

More Meatloaf REcipes

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Close up of baked ground turkey meatloaf slices, served on a tray.

Recipe for Turkey Meatloaf

Ground Turkey Meatloaf that is easy to make. It stays nice and juicy, and has big flavor from grated onions, garlic, Worcestershire and a ketchup based glaze.
No ratings yet
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 55 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 6 people
Calories: 304kcal
Author: Susie Weinrich

Ingredients

Ketchup Topping

  • 1 cup Ketchup
  • 1 teaspoon dry mustard
  • 1 ½ tablespoon brown sugar

Instructions
 

  • Preheat the oven to 350. Line a rimmed baking sheet with foil and spray with non-stick spray.
  • In a large bowl mix together the panko, grated onion, milk, eggs, Worcestershire, ketchup, garlic cloves, onion powder, kosher salt and black pepper. Stir it all together really well.
    3 tablespoon yellow onion, 2 large eggs, 1 cup panko breadcrumbs, 2 tablespoon milk, 2 cloves garlic , 2 tablespoon Worcestershire, 2 tablespoon Ketchup, 1 ½ teaspoon kosher salt, 1 teaspoon onion powder, ½ teaspoon black pepper
    Panade in a glass mixing bowl.
  • Let it sit for a few minutes so the breadcrumbs soften.
  • Add the ground turkey and stir together with clean hands or a fork.
    2 lbs. ground turkey
    Ground turkey mixture combined with panade.
  • Turn out onto the prepared baking sheet. Form it into a loaf about 12x4x2. Bake for 20 minutes.
    Baked ground turkey meatloaf on a baking sheet.
  • Mix the Ketchup topping ingredients together.
    1 cup Ketchup, 1 teaspoon dry mustard, 1 ½ tablespoon brown sugar
  • Remove the meatloaf from the oven and spread about ½-3/4 of the mixture over the top, saving the rest for serving.
    Sauce added to the top of the baked ground turkey meatloaf.
  • Bake for another 35 minutes until cooked through at 165°F
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 304kcal | Carbohydrates: 25g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 1241mg | Potassium: 691mg | Fiber: 1g | Sugar: 14g | Vitamin A: 372IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 3mg

Homemade Beef Stroganoff

by 1 Comment

This Beef Stroganoff is a classic recipe that is very popular in just about every Midwest home! It’s simple to put together but feels like you worked all day making dinner. Tender strips of beef, savory mushrooms, and onions simmer together in a rich, sour cream sauce that's layered with beef flavor. It's traditionally served over buttery egg noodles but is great over mashed potatoes too.

Close up of beef stroganoff with large beef steak pieces in a creamy rich mixture.

This Homemade Beef Stroganoff is made JUST RIGHT, the sauce is silky and perfectly seasoned, not too thick, not too thin. Everyone will be asking for seconds before they are done with the first helping.

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What is Beef Stroganoff?

Beef Stroganoff is a traditional Russian dish, but it became very popular in the Midwest through the 1960’s. It is a creamy, comfort food recipe that has tender beef, mushroom, onions and garlic with a creamy beef sauce made with ingredients like sour cream and Worcestershire sauce. It is usually served over buttered egg noodles, mashed potatoes, or rice.

Homemade Beef Stroganoff Ingredients

Top Sirloin Steak – Is a great steak to use for stroganoff (it’s what we use in our Steak Bites too). Slicing it thin makes it quick cooking and keeps it tender. You can also opt for a more tender beef like Tenderloin or Ribeye.

Ground Beef Stroganoff – Another option that can be popular is to use ground beef, which definitely works. I recommend using an 85/15 ground beef for the most flavor without too much grease.

Onion and Garlic – Adds great flavor and texture to the Stroganoff. We usually prefer a yellow onion, but a white onion will work as well.

Ingredients measured out and shown to use to prepare beef stroganoff.

Mushrooms – I generally pick a baby bella or cremini mushroom for the Beef Stroganoff. They have a hearty texture and b old flavor. You can also opt for a white or button mushroom.

All purpose flour – combines with the fat (salted butter and oil) to create a roux that perfectly thickens the sauce.

Beef broth – is the liquid in the sauce that thins the cream and adds flavor.

Heavy Cream – makes the stroganoff sauce nice and creamy and has enough fat to make the sauce stable (won’t break or curdle).

Sour Cream – a traditional ingredient in stroganoff. Adds a slight tang to the sauce. Make sure to temper the sour cream slightly by adding a little hot liquid to the sour cream before adding to the sauce. It helps prevent it from curdling. Using a full fat sour cream will also help with preventing curdles.

Worcestershire Sauce- Ooooooooo you know we love Worcestershire sauce. It adds a really nice depth of flavor to the Stroganoff sauce.

How to Make Beef Stroganoff

Steak slices frying in a skillet.

Step 1

Brown the beef in batches in the oil.

Sauteed mushrooms and onions fried in a skillet.

Step 2

In the now empty pan add the butter and the mushrooms and onions. Saute for 6-8 minutes.

Add the garlic and saute another minute.

Stroganoff sauce with mushrooms and onions in a skillet.

Step 3

Add the flour to the pan and cook for about 1 minute. Then pour in the beef broth and scrape bits from the bottom. Whisk in the cream and simmer for about 6-8 mins.

Sour cream mixture.

Step 4

Temper the sour cream by adding a few spoonfuls of the hot Stroganoff sauce to the sour cream and stirring.

Steak pieces added to a stroganoff mixture in a skillet.

Step 5

Turn the heat down so the sauce is NOT boiling. Add the sour cream, salt and pepper and stir. Now add the beef and juices back to the pan and warm through for another 5 mins.

Serving

Beef Stroganoff is best served hot, spooned right over a big pile of buttered egg noodles. You can also serve it over mashed potatoes or white rice if that's what your family prefers. Add a simple green veggie on the side, like green beans or broccoli.

Beef stroganoff served with mushroom pieces over a bed of pasta with creamy sauce being spooned on the plate.

Variations

Chicken Stroganoff – Swap the beef for boneless, skinless chicken breasts or thighs. The lighter protein cooks quickly and pairs well with the creamy mushroom sauce.

Ground Beef Stroganoff – Use 85/15 lean ground beef instead of steak for a budget-friendly, weeknight version. Cook the beef with onions and mushrooms, then build the sauce as usual.

Storing Directions

Refrigerate leftovers in an airtight container for up to 3 days, the sauce thickens slightly but stays creamy. Reheat gently in a skillet over medium-low heat, stirring frequently. If it seems too thick, loosen with a splash of cream or broth until warm and smooth.

beef stroganoff over noodles on a plate

Tips For The Best Beef Stroganoff

Tender, quick-cooking beef cuts like top sirloin, tenderloin, or ribeye are ideal. Avoid tougher cuts that need longer cooking. When slicing the beef, cut out any tough connective tissue you come across.

Crowding the pan while searing steak will cause it to steam rather than sear. Leave room between each piece for the best sear. I went in 3 rounds for my 10" pan. The pan will spatter, but it's important to cook the meat at a high temperature to get nice caramelized browned meat without overcooking it. So the key is hot and fast! Protect yourself with an apron and use an oven mitt. A splatter screen can also help. 

Since mushrooms are so absorbent, the best way to clean them is to wipe them with a damp paper towel. 

To avoid waste with mushroom package sizes, this recipe works well with anywhere from 8-10 oz. of mushrooms. Scale as desired.

Can You Freeze Beef Stroganoff?

Freezing is not recommended, as with many sour cream based sauces, texture can suffer once thawed. If you are short on time you can make this one a day or two ahead and reheat slowly on the stove top.

FAQ’s

How to thicken beef stroganoff

The recipe below will thicken perfectly because of the roux (fat and flour), heavy cream and sour cream. But if you made the sauce and you still want it a little thicker you can:

1. Make a beurre manie which is made by mashing together 1 tablespoon softened butter and 1 tablespoon all purpose flour then stirring it into the sauce.
2. Another option is to make a cornstarch slurry with 1 tablespoon cornstarch and 1 tablespoon cool liquid (water or beef broth) and stir it into the SIMMERING sauce.

What are common mistakes when making stroganoff?


1. Using a tougher cut of beef like stew meat or chuck.
2. Crowding the pan when searing the beef, it will steam instead of brown
3. Boiling the sauce after the sour cream is added.
4. Not thickening the sauce enough.
5. Skipping the Worcestershire sauce.
6. Using a milk without enough fat, like a skim, 1% or 2%.
7. Under seasoning the sauce.

What is the secret to a great stroganoff?


1. Using a tender cut of beef – top sirloin, tenderloin or ribeye.
2. Heavy cream makes the richest sauce
3. Tempering the sour cream.
4. Making sure the sauce doesn’t boil after adding the sour cream.
5. Using a combo of a roux, cream and sour cream to get a really thick and silky sauce.
6. Season as you go and taste as you go, this ensures a really well seasoned final dish.

More Hearty Beef Dinner Recipes

Wooden spoon dripping stroganoff sauce onto a plate of pasta and steak.

The Best Beef Stroganoff Recipe

This Beef Stroganoff has all day flavor in under an hour. Serve it over noodles, mashed potatoes or rice for a great family dinner. People will ask for seconds before they are even done eating!
4 from 1 vote
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 5 people
Calories: 371kcal
Author: Susie Weinrich

Ingredients

  • 1 lb. top-sirloin steak - thinly sliced across the grain for maximum tenderness
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • ½ medium onion - finely chopped
  • 10 oz cremini mushrooms - sliced
  • 1 clove garlic - minced
  • 1 Tbsp. flour
  • 1 cup beef broth
  • ½ cup heavy cream
  • ½ cup sour cream
  • 1 Tbsp. Worcestershire sauce - or Dijon mustard
  • ½ tsp. kosher salt - or to taste
  • ¼ tsp. freshly ground black pepper - or to taste

Instructions
 

  • Heat a large skillet or cast iron pan over medium-high heat with the olive oil. When almost smoking, add the steak strips and cook without crowding the pan, just 1 minute per side, until lightly browned. Then remove and keep warm in a bowl covered with aluminum foil.
    2 Tbsp. olive oil, 1 lb. top-sirloin steak
    Steak slices frying in a skillet.
  • To the now empty pan, add butter, onion and mushrooms, sautéing until softened and slightly caramelized, about 6 to 8 minutes. Stir in garlic about 30 seconds.
    2 Tbsp. butter, ½ medium onion, 10 oz cremini mushrooms, 1 clove garlic
    Sauteed mushrooms and onions fried in a skillet.
  • Add flour and cook for another minute. Pour in the beef broth and whisk to deglaze the pan, scraping up browned bits.
    1 Tbsp. flour, 1 cup beef broth
  • Stir in the heavy cream and simmer, stirring occasionally, until the sauce gently thickens, about 8-10 minutes.
    ½ cup heavy cream
    Stroganoff sauce with mushrooms and onions in a skillet.
  • Before adding the sour cream to the pan, temper it as follows to avoid breaking/curdling the sauce. In a small bowl, add the sour cream and a few spoonfuls of the warm sauce from the pan. Stir to combine.
    ½ cup sour cream, ½ tsp. kosher salt, ¼ tsp. freshly ground black pepper
    Sour cream mixture.
  • Add sour cream mixture to pan and mix until smooth. Stir in Worcestershire sauce (or Dijon mustard), then season with salt and pepper, adjusting to your taste.
    1 Tbsp. Worcestershire sauce
  • Return the steak with its juices to the pan, lower heat to medium low and bring just to a gentle simmer to heat through briefly. Finish with a sprinkle of parsley or green onions, if desired, and serve over your preferred starch.
    Close up of beef stroganoff with large beef steak pieces in a creamy rich mixture.
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Serving: 1serving | Calories: 371kcal | Carbohydrates: 8g | Protein: 24g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 515mg | Potassium: 705mg | Fiber: 1g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg

Ambrosia Fruit Salad

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I grew up in Iowa during the 70’s and 80’s, which means I LOVE a Jell-O salad or sweet “salad” side dish. I LOVE this recipe for Ambrosia Salad, it’s truly irresistible to me! I will sneak spoonful’s right out of the fridge. I updated the classic Ambrosia recipe just a smidge by adding some cream cheese, almond extract and powdered sugar to the creamy “dressing”. Everything else is kept classic – cherries, pineapple, mandarin oranges, cool whip and sour cream.

Close up of creamy ambrosia salad.

Ambrosia is a great side dish to add to a very savory feast, like Easter, Christmas or Thanksgiving. But it has such a nice fruity flavor that is goes GREAT with BBQ or summer dinners too.

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What is Ambrosia Salad?

Ambrosia is an old fashioned Midwest “sweet salad” that is made with canned fruit, maraschino cherries, coconut and mixed with a creamy dressing. There are a lot of versions out there but I think this is the BEST ONE!!!

You might remember your grandma making this in a big glass bowl and popping it into the fridge to chill before dinner. Its the kind of additional side dish you would have on the table for big family dinners (like Easter). Ambrosia has definitely earned its place on my Midwest table. We love keeping old fashioned, tried-and-true recipes in the mix!

Ambrosia Fruit Salad Ingredients

Cream Cheese This is what makes ambrosia extra creamy and a little more decadent than the old-school version. Mixed with the powdered sugar and almond extract makes it so delicious.

Powdered Sugar Just a smidge is needed to add sweetness to the cream cheese and sour cream.

Almond Extract I LOVE almond extract!! It adds such a subtle amazing flavor to the Ambrosia.

Ingredients laid out to prepare a classic Fruit Ambrosia salad.

Sour Cream A little sour cream cuts the sweetness of all the other ingredients but also keeps the Ambrosia nice and creamy.

Cool Whip Cream Grab an 8 oz container of Cool Whip, keeps it easy and classic.

Pineapple Tidbit Are the perfect size for this salad, they are similar in size to the mandarin oranges and cherries which gives it a perfect mouth feel. Make sure you drain it really well so the cream adheres to the fruit.

Mandarin Oranges Are the perfect size for this salad, they are similar in size to the pineapple tidbits and cherries which gives it a perfect mouth feel. Make sure you drain it really well so the cream adheres to the fruit.

Maraschino Cherries are the buried TREASURES in this Ambrosia Salad! Who doesn’t love a maraschino cherry!! Make sure you drain it really well so the cream adheres to the fruit.

Sweetened Coconut Adds texture and that subtle tropical note that ties all the fruit together.

Watch How TO Make Ambrosia

How to Make Ambrosia Fruit Salad

Ambrosia salad ingredients added to a glass mixing bowl.

Step 1

Drain all the fruit really well, place in a large bowl. Add the coconut and marshmallows (and optional nuts).

Whipped cream in a Kitchenaid mixer.

Step 2

In a mixing bowl combine the cream cheese, powdered sugar, almond extract and sour cream.

Then add the cool whip and mix until combined.

Ambrosia ingredients combined with the whipped cream mixture.

Step 3

Pour the creamy dressing over the fruit/marshmallow mixture. Stir well to coat everything.

Large serving bowl of Ambrosia fruit salad with a spoon resting in it.

Step 4

Transfer to a serving dish, cover and refrigerate for 4 hours up to 48 hours.

Serving

Since this is a sweet side dish it goes great with large family feasts, especially at the holidays like Easter. It also pairs well with savory and salty meals like BBQ or a classic Midwest dinner like Meatloaf.

Storing

Store Ambrosia Salad covered tightly in the fridge. It's best within 3 days while the fruit is still fresh and the texture stays light and fluffy.

If you're making it ahead, give it a gentle stir before serving to redistribute any juices that may have settled at the bottom. This is not a freezer-friendly recipe, the creamy whipped topping and fruit don't thaw well and can become watery.

Variations for Ambrosia

  1. Adding chopped pecans or walnuts gives ambrosia a little crunch and balances out all that creamy sweetness. It's a simple way to add texture without changing the classic flavor too much.
  2. Mini fruit-flavored marshmallows give the Ambrosia an extra retro vibe. They add a sweet fruitiness and little pops of color.
  3. If almond extract isn't your thing, vanilla extract can be a more familiar option. You can increase the vanilla to 1 teaspoon since it isn’t as strong as almond extract.

More Old Fashioned Salad Recipes

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Large serving bowl of Ambrosia fruit salad with a spoon resting in it.

Classic Ambrosia Salad Recipe

This is such an amazing recipe for Ambrosia Salad, updated just a smidge with some cream cheese, almond extract and powdered sugar added to the creamy "dressing". Everything else is kept classic – cherries, pineapple, mandarin oranges, cool whip and sour cream.
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Prep Time: 15 minutes
Chill Time: 1 day
Total Time: 1 day 15 minutes
Servings: 8 people
Calories: 344kcal
Author: Susie Weinrich

Ingredients

  • 4 oz cream cheese - completely softened
  • 3 tablespoon powdered sugar
  • ¼ teaspoon almond extract
  • 8 oz Cool whip - one container
  • ½ cup sour cream
  • 2 cups mini marshmallows
  • 20 oz pineapple tidbits - in juice; drained
  • 15 oz mandarin oranges - in juice; drained
  • 8 oz maraschino cherries - without stems; drained
  • ¼ cup sweetened coconut flakes
  • ½ cup pecans – OPTIONAL - toasted and chopped

Instructions
 

  • Open the pineapple, oranges and cherries and drain really well. (you can discard the juices OR they are excellent mixed with soda water… it’s like sparkling fruit punch)
    20 oz pineapple tidbits , 15 oz mandarin oranges, 8 oz maraschino cherries
  • With a hand mixer or stand mixer combine the softened creamed cheese, powdered sugar and almond extract. Then add in the sour cream. Once that is combined add the cool whip and quickly combine.
    4 oz cream cheese, 3 tablespoon powdered sugar, ¼ teaspoon almond extract, ½ cup sour cream, 8 oz Cool whip
    Whipped cream in a Kitchenaid mixer.
  • Add the fruit mixture , marshmallows and coconut to the cream mixture and stir until everything is coated.
    2 cups mini marshmallows, ¼ cup sweetened coconut flakes
    Ambrosia ingredients combined with the whipped cream mixture.
  • Transfer to the bowl you will serve from. Cover and pop in the fridge for 4 hours up to 48 hours. If you refrigerate more than 12 hours you will want to give it a stir before serving to mix any separated liquids back in.
    Large serving bowl of Ambrosia fruit salad with a spoon resting in it.
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Serving: 1serving | Calories: 344kcal | Carbohydrates: 54g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 90mg | Potassium: 285mg | Fiber: 4g | Sugar: 44g | Vitamin A: 743IU | Vitamin C: 21mg | Calcium: 110mg | Iron: 1mg

Green Beans with Bacon

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You are absolutely going to love these Green Beans with Bacon, the green beans come out at the prefect texture – which is very soft but not falling apart. The bacon flavors the whole pot and the onions, garlic, vinegar, brown sugar and kosher salt send this recipe right over the top!

Skillet with green beans and crispy bacon pieces.

I tested this recipe SEVERAL times to get the texture and ratios just right and finally nailed it! Pop down to the next section to see all the requirements I had to make sure these were just right.

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Why These Are the BEST Southern Style Green Beans

You wouldn’t think a green bean recipe would have me so riled up but ooooo weeeee I have some big opinions when it comes to this recipe!! Which is one reason it took me about 6 tries to nail it. Here are my 5 top requirements for the best Green Beans with Bacon, and why you are going to love them…

  1. Number one – the bacon should not be served crispy with the green beans. The bacon should be cooked AND THEN simmered with the beans. This adds flavor and helps the bacon match the texture of the onions and green beans.
  2. Number two – the only flavor in the pot should not be the green beans and bacon… let’s add some real layers of FLAVOR!!
  3. Number three – I want a really balanced mix of salty, savory, tangy and sweet.
  4. Number four – the green beans should be really soft, but not totally falling apart.
  5. Number five – black pepper is key in creating layers of flavor here.

Frozen vs. Canned Green Beans

I tested this recipe with both frozen and canned green beans. I have to say that the frozen green beans won by a land slide. You can definitely still make the recipe with the canned green beans, you will just want to reduce the simmer time to about 10 minutes so the beans aren’t falling apart.

Also when I was testing I noted that the canned green beans “can flavor” was really enhanced when they were simmered and mixed with the vinegar. DON’T GET ME WRONG I LOVE canned green beans, just not for this recipe.

How To Cook Frozen Fresh Green Beans Southern Style

bacon chopped on a cutting board

Step 1

Cut the bacon strips into ½ inch pieces.

bacon in a dutch oven

Step 2

Saute in a Dutch Oven until cooked and browned. Leave the bacon and grease in the pot.

bacon and onions sauteeing in a dutch oven

Step 3

Now add the onions and saute another 5 minutes. Add the garlic and kosher salt, cook another minute.

Broth being added to the bacon onion mixture.

Step 4

Pour in the stock and 1.5 tablespoon of the vinegar. Scrape any bits from the bottom of the pot.

Add the green beans and stir. Simmer with the lid on for about 20-25 minutes.

Frozen green beans added to the bacon and onion mixture, with brown sugar and butter pats.

Step 5

Remove the lid and lower the heat to medium low. Stir in the butter, brown sugar, black pepper and ½ tablespoon vinegar.

Chopped bacon, onions and green beans added to a Dutch oven.

Step 6

Let cook for about another 8-10 minutes, uncovered.

Cool the beans for about 5 minutes. Taste for additional seasoning and serve!

Storing

Let the beans cool completely. Store in an airtight container in the fridge. They'll keep well for up to 4 days. Reheat gently on the stovetop over medium-low heat. You can also reheat in the microwave in 20 second bursts, stirring between.

Spoon resting in a skillet with Southern Style Green Beans.

Serve With a 20 Minute Glazed Salmon

If salmon isn’t your thing there are plenty of other options to pair with the Southern Style Green Beans:

Green Beans with Bacon FAQ’s

How do I keep the green beans from getting mushy?

The recipe below does a great job of ensuring the green beans don’t over-cook. Using frozen green beans helps keep the beans super tender but intact. If you choose to use canned green beans you will want to reduce the simmer time to around 10 minutes.

Can I make green beans with bacon ahead of time?

Absolutely! And bonus… they get even better with time. Make them completely, cool, then pop in the fridge in a covered container. Reheat gently on the stove top, stirring often.

What kind of bacon works best?

A regular cut or thick cut bacon is going to work best for Green Beans with Bacon. It will hold up to the longer cooking time. A thin cut bacon could disintegrate quickly into the beans.

More Green Bean Recipes

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Crispy bacon pieces mixed in with green beans in a skillet.

Green Beans and Bacon Recipe

Over the top flavored Green Beans with Bacon made w/ frozen green beans, bacon, onion, garlic, brown sugar, vinegar, butter & black pepper.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 40 minutes
Cooling Time: 5 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 140kcal
Author: Susie Weinrich

Equipment

  • Dutch Oven or large pot with a lid

Ingredients

Instructions
 

  • Crisp the bacon pieces over medium heat in a Dutch Oven that has a lid.
    3 strips bacon – regular or thick cut
    bacon in a dutch oven
  • Leave the bacon and the rendered grease in the pot. Add the onion and saute for another 5 minutes.
    1 medium yellow onion
    bacon and onions sauteeing in a dutch oven
  • Add in the garlic and kosher salt, saute for another 1 minute.
    4 cloves garlic , ½ teaspoon kosher salt
  • Pour in the stock/broth and 1 ½ tablespoon vinegar. Scrape any bits from the bottom of the pot. Then add the frozen green beans, stir. Simmer covered for 20-25 minutes – stir occasionally.
    ¾ cup chicken stock , 4 cups frozen green beans
  • Lower the heat to medium low and add the black pepper, brown sugar, ½ tablespoon apple cider vinegar and salted butter. Give it a good stir and warm for another 8-10 minutes, uncovered.
    ½ teaspoon black pepper, 2 tablespoon brown sugar, 2 tablespoon salted butter
    Frozen green beans added to the bacon and onion mixture, with brown sugar and butter pats.
  • Remove from the heat and cool for about 5 minutes. Taste for seasoning and serve!
    Crispy bacon pieces mixed in with green beans in a skillet.
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Serving: 1serving | Calories: 140kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 346mg | Potassium: 255mg | Fiber: 2g | Sugar: 8g | Vitamin A: 629IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 1mg

Mom’s Dinner Chicken and Sausage Soup

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Just in the nick of time for Fat Tuesday! This Chicken and Sausage Soup is super weeknight friendly and is all made in one pot. I tested this one multiple times… adding a little more spice, removing extra ingredients that didn’t enhance, and changing the cooking method. The recipe that I ended up with is over the top delicious! The spice level is just right, the chicken and sausage is a great combo and I know everyone at your table is going to LOVE it!

Ladleful of Chicken and Sausage Gumbo.

One thing we are really good at here at Mom’s Dinner is building flavor with easier steps and shortcuts. On this one, instead of creating a dark chestnut colored roux by stirring the flour and fat together for hours, we build flavor with spices, sausage and chicken base. Controversial – yes, Delicious – yes, Should you make it – yes.

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Why You’ll Love This Recipe

This is a shortened version of a traditional Gumbo that cooks the roux for an hour up to 2 hours. We build flavor with the sausage, plenty of spices and chicken base. I promise the final flavor is absolutely perfect.

The rice cooks right in the pot with the soup = less dishes. The rice is flavored all the way through. The extra rice starch also helps give the broth a little weight and thickness.

This is a hearty soup that will fill up the hungriest of your bunch!

It is super easy to customize this Chicken Gumbo for your crew. You can adjust the spice level, swap proteins, or add extras like shrimp or okra without changing the whole recipe.

Ingredients for Cajun Chicken Soup

Smoked Beef Sausage or Andouille– Look for the long U shaped sausage link in the grocery store. I like to use either a smoked beef sausage or andouille for this recipe. But use what you like.

Cooked Shredded Chicken – This is a great time to use leftover cooked chicken or a rotisserie chicken. If you don’t have those you can bake chicken or poach chicken for the recipe.

a large white bowl full of shredded chicken that was cooked in the Instant Pot

There is a full guide on how to make shredded chicken on Mom’s Dinner.

Get the recipe

Holy Trinity – Is a mix of onion, bell pepper, and celery and is the foundation of a lot of Cajun and Creole cooking.

Garlic – Don’t skimp on the garlic here! Use 5 nice plump garlic cloves.

Ingredients measured out and displayed that are used to make gumbo.
Ingredients pictured… MINUS the diced green chilies.

Chicken Base – Just about all of the soups on Mom’s Dinner has chicken base or beef base. It is the secret ingredient that makes the broth waaaayyyyy more flavorful! We prefer Better Than Bouillon.

Long Grain Rice – A lot of recipes that call for rice will have you rinsing the rice before adding to the recipe. DO NOT rinse your rice for this one. The extra starch will help give the broth a little extra weight.

Chicken Stock – This is the main cooking liquid for the Chicken and Sausage Soup so make sure to use a flavorful stock.

All Purpose Flour – In very traditional Gumbos you will cook the flour with a fat (called a roux) until it is very dark. In this Chicken and Sausage Soup we are just using the flour to give the soup a little viscosity.

Seasoning Mix- A perfect blend of smoked paprika, oregano or thyme, kosher salt, onion powder, and cayenne pepper does the heavy lifting in this recipe and adds TONS of flavor!

How To Make Chicken and Sausage Soup

Sliced pieces of andouille sausage on a cutting board.

Step 1

Slice the sausage into ¼ to ½ inch pieces.

Diced celery, onions and peppers sauteeing in a pan with the andouille sausage.

Step 2

In a large pot saute the celery, peppers and onions. Then add the sliced sausage.

Garlic, seasonings added to the sausage mixture.

Step 3

Add all the seasonings and the garlic. Stir around the pot for a minute or two.

Uncooked white rice being stirred into the sausage and veggie mixture.

Step 4

Add the chicken base and rice and stir in the pot for about 5 minutes.

Flour being stirred into the veggie rice mixture.

Step 5

Finally add the flour and cook for another minute.

Pour in a little of the chicken broth and scrape the bits from the bottom of the pot.

Broth and water added to to the Gumbo ingredients.

Step 6

Then pour in the remaining broth and water. Bring to a boil, pop the lid on and lower the heat. Simmer for about 18 minutes so the rice can cook.

Remove the lid and stir in the cooked chicken, warm for another 5 minutes.

Top view of Chicken gumbo with sausage and rice.

Step 7

Take off the heat and stir in a few dashes of your favorite hot sauce.

Let the Chicken and Sausage Gumbo cool for about 10 minutes, then serve!

Serving

Bowls full of warm Cajun Chicken Soup goes perfectly with a side of buttermilk cornbread or sweet cornbread muffins. A few deviled eggs and some Cajun Shrimp with Cajun Aioli dip would be great for the table too!

Storing

Let the soup cool slightly, then transfer it to an airtight container. Don't leave it sitting out for hours once the steam subsides, get it into the fridge. Store in the fridge for up to 4 days. The rice will continue absorbing liquid as it sits, so it will naturally thicken.

You can freeze the soup, but the texture of the rice will soften quite a bit once thawed. Freeze in airtight containers for up to 3 months. For best texture, thaw overnight in the refrigerator before reheating.

Variations

Seafood Boost Swap half the chicken for raw shrimp. Stir the shrimp in during the last 5-7 minutes of cooking so they stay tender and don't overcook. You can also add a handful of lump crab at the end for a richer, special occasion feel.

Okra Gumbo Add 1-2 cups sliced fresh or frozen okra. Sauté it first in a separate pan until it is browned. This will reduce the slime. Then stir it into the gumbo.

Spicy! Increase the cayenne and use true Andouille sausage. Add a dash of hot sauce or a pinch of crushed red pepper at the end.

Thickener Add 1 teaspoon of Gumbo File when you remove the pot from the heat at the very end of the recipe.

More Cajun Style Recipes

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Close of up of shredded chicken, sausage slices and rice in a hearty gumbo broth.

Easy Cajun Chicken Soup

This Cajun Chicken and Sausage Soup is packed with smoky andouille or beef sausage, tender shredded chicken, and a classic mix of onion, bell pepper, celery, and garlic simmered in a rich, seasoned broth. And we love that the rice cooked right in the pot!
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Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6 people
Calories: 616kcal
Author: Susie Weinrich

Ingredients

  • 2 tablespoon Oil
  • 12-14 oz Smoked Beef Sausage - or Andouille Sausage; cut into ¼ inch slices
  • 1 yellow onion - diced
  • 1 red bell pepper - diced (yellow or orange works too)
  • 3 celery ribs - diced
  • 5 cloves garlic - minced
  • 1 ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon oregano - or thyme
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • 1 tablespoon chicken base (heaping)
  • 1 cup long grain white rice - do not rinse
  • ⅓ cup all purpose flour
  • 2 quarts chicken stock - or broth
  • 1 cup water
  • 3 cups shredded chicken
  • couple dashes favorite hot sauce

Instructions
 

  • In a large heavy pot over medium heat, add the oil saute the onion, celery and peppers and soften for about 5-8 minutes.
    2 tablespoon Oil, 1 yellow onion, 3 celery ribs, 1 red bell pepper
  • Now stir in the garlic and sliced sausage and seasonings for 1 minute.
    12-14 oz Smoked Beef Sausage , 5 cloves garlic , 1 teaspoon kosher salt, 1 ½ teaspoon smoked paprika, 1 teaspoon oregano , 1 teaspoon onion powder, ½ teaspoon cayenne pepper
    Diced celery, onions and peppers sauteeing in a pan with the andouille sausage.
  • Add in the chicken base and rice. Stir around the pot for about 5 minutes.
    1 tablespoon chicken base (heaping), 1 cup long grain white rice
    Uncooked white rice being stirred into the sausage and veggie mixture.
  • Sprinkle in the flour and stir around for another 1 minute.
    ⅓ cup all purpose flour
    Flour being stirred into the veggie rice mixture.
  • Increase the heat to high.
  • Pour in a little bit of the chicken stock/broth, scraping up the bottom of the pot (deglazing), then pour in the rest of the broth/stock and the water. Bring the pot to a boil.
    2 quarts chicken stock , 1 cup water
  • Once it comes to a boil, reduce the heat to low and cover the pot, cook for about 18 minutes, until the rice is cooked through.
  • Add the cooked chicken and simmer for another 5 minutes.
    3 cups shredded chicken
    Broth and water added to to the Gumbo ingredients.
  • Add a couple dashes of your favorite hot sauce.
    Let it cool for a bit, then taste and serve!
    couple dashes favorite hot sauce
    Top view of Chicken gumbo with sausage and rice.

Storing Fridge

  • Let the Cajun soup cool slightly, then transfer it to an airtight container. Don't leave it sitting out for hours, once the steam subsides get it into the fridge. Store in the fridge for up to 4 days. The rice will continue absorbing liquid as it sits, so it will naturally thicken.

Storing Freezer

  • You can freeze this soup, but the texture of the rice and sausage will soften quite a bit once thawed. Freeze in airtight containers for up to 3 months. For best texture, thaw overnight in the refrigerator before reheating.
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Serving: 1serving | Calories: 616kcal | Carbohydrates: 47g | Protein: 40g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 1560mg | Potassium: 837mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1013IU | Vitamin C: 28mg | Calcium: 55mg | Iron: 3mg

New England Clam Chowder

by 3 Comments

I create about 95% of the recipes here, but once in a while I have something that is so good I know it has to be published on Mom’s Dinner. This New England Clam Chowder came to my by way of my friend Heidi. She perfected it in her kitchen long before it ever made its way to me. I know you are going to love this one too!

Close up of a bowl filled to the brim with rich and creamy clam chowder.

This creamy Clam Chowder is pure comfort in a bowl, loaded with potatoes, bacon, and clams. The secret to it’s amazing texture are instant potato flakes, don’t turn your nose up at it, potato flakes thicken soups perfectly, promise!! I always keep a bag in my pantry for recipes just like this!

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Last September, my wife and I vacationed in Maine, and had some of the best chowder ever, and been wanting to make this ever since we came back because nothing has come close to what we had there, but this did. I made this yesterday and OMG! Amazing, thank you…  – Jack

Ingredients For Clam Chowder

Bacon (chopped) Adds a smoky, salty backbone to the chowder and provides flavorful fat for sautéing the vegetables.

Salted Butter The only butter we recognize here at Mom’s Dinner.

Onion, Celery and Garlic Classic starting veggies and flavors for Clam Chowder.

Ingredients shown are used to prepare clam chowder.

Potatoes (Yukon Gold or russet) The potatoes add weight and natural starch to thicken the soup as it cooks.

Clam Juice Tis clam chowder afterall! This adds that seafood flavor without making the soup fishy.

Canned Minced Clams (with juices) The star ingredient, giving you tender bites of clam in every spoonful and extra flavor from the packed juices. Make sure you purchase high quality canned clams.

Heavy Cream Creates that rich, silky chowder texture and balances the briny clam flavor.

Instant Mashed Potato Flakes One of my favorite ways to use potato flakes is to thicken soup. It adds a really nice weight to the soup without adding extra cream or flour.

Bay Leaf Adds subtle background flavor as the soup simmers, giving the broth more depth.

Worcestershire Sauce A small amount brings salty umami that makes the chowder taste more finished and rounded in flavor.

Dried Thyme A light herbal note that pairs perfectly with potatoes, cream, and clams.

How To Make New England Clam Chowder

Crispy chopped bacon pieces in a Dutch oven.

Step 1

Brown and crisp the bacon, remove from the pot and set aside. Keep 2 tablespoon bacon grease in the pot.

Diced onions and celery sauteeing in a Dutch oven.

Step 2

Add butter and soften the onion and celery, then add garlic.

Clam chowder ingredients added to a Dutch oven.

Step 3

Stir in the clam juice, bay leaf, Worcestershire, reserved clam juice from cans, thyme and diced potatoes. Bring to a simmer and cover for 10-15 minutes until potatoes are tender.

Clam chowder in a Dutch oven.

Step 4

Reduce the heat to low and stir in the chopped clams and cream. Warm over low for 5 minutes. Then stir in the instant potato flakes.

Ladleful of clam chowder soup coming out of the pot.

Step 5

Add the bacon back to the soup and serve with parsley and oyster crackers.

Storing CLam Chowder

Store leftover clam chowder in an airtight container in the fridge for up to 3 days. Since it's dairy-based, it shouldn't sit out for long or be kept too many days.

To reheat, warm gently on the stove over medium-low heat, stirring often so it doesn't scorch. If it thickens too much in the fridge, add a splash of milk or half-and-half to loosen it up. Avoid boiling, it can cause the cream to separate.

Freezing isn’t recommended. Cream-based soups don't freeze well. The dairy can separate and form ice crystals, which gives the soup a grainy texture once thawed.

Repurposing Leftovers

There are a few REALLY creative ways you can use up your leftovers:

Seafood Shepherd's Pie: Warm the leftover chowder on the stove top, thicken it with a few more potato flakes. Then pour the thickened chowder into a casserole dish, top with mashed potatoes, and bake until golden.

Clam Chowder Pot Pie: Spoon the chowder into ramekins and cover with puff pastry. Bake until flaky and bubbling.

Chowder and Biscuits: Pour the cooled chowder into an 8×8 pan, bake at 350°F for 20 mins. Top with biscuits and bake until golden brown and cooked through.

Variations

  1. A few dashes of hot sauce or a sprinkle of Old Bay give it a boost of New England flavor.
  2. Swap red potatoes for the russet and leave the skins on for a pop of color.
  3. Stir in 1 cup of sweet corn kernels near the end of cooking for a hint of sweetness.
Spoonful of clam chowder coming out of the bowl.

Tips for the Best Clam Chowder

There are two secrets to tender clams every time:

  • First, never let the chowder boil after adding them. A gentle simmer is all you need to warm the clams through without turning them tough.
  • Second, chop the clams into small pieces before adding them to the pot. Smaller bits cook evenly and blend right into that creamy base, so every spoonful tastes tender and balanced.

Instant mashed potatoes thicken without dulling the flavor, perfect for creamy soups! If you don't have instant mashed potatoes on hand, make a cornstarch slurry as follows:

  • Whisk 2 tablespoon cornstarch and 2 tablespoon cold water until smooth, then stir it into the hot chowder while it's gently simmering at the end. Let it cook for 1-2 minutes to fully activate the starch and reach its final thickness.
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Spoonful of clam chowder coming out of the bowl.

New England Clam Chowder Recipe

This Clam Chowder is pure perfection in a bowl. It's loaded with potatoes, bacon, and clams. The secret to its creamy texture is a spoonful of instant mashed potatoes instead of extra flour. You are going to love this one!
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 5 people
Calories: 641kcal
Author: Susie Weinrich

Ingredients

  • 6 slices bacon - chopped
  • 2 tablespoon salted butter
  • 1 medium yellow onion - diced
  • 2 celery stalks - diced
  • 3 cloves garlic - minced
  • 3 cups Yukon Gold Potatoes - or Russett; about 1 lb potatoes; peeled and diced into ½ inch cubes
  • 12 oz clam juice - (about 1 ½ cups) plus juice from canned clams
  • 3 cans minced clams - 6.5 oz cans; juices reserved, clams chopped even finer
  • 2 cups heavy cream
  • ¼ cup instant mashed potato flakes - more for thicker chowder
  • 1 bay leaf
  • 2 teaspoon Worcestershire sauce
  • ¼ – ½ teaspoon kosher salt - or to taste
  • ¼ teaspoon freshly cracked black pepper
  • ¼ teaspoon dried thyme

Serving

  • Chopped fresh parsley - for garnish
  • Oyster crackers for serving

Instructions
 

  • In a 4 qt or larger soup pot or Dutch oven, cook the bacon over medium heat until crispy. (About 8 minutes) Remove with a slotted spoon and set aside on paper towel, leaving about 2 tablespoon of drippings in the pot.
    6 slices bacon
    Crispy chopped bacon pieces in a Dutch oven.
  • Add butter to the pot, then stir in onion and celery. Cook 10-15 minutes, until softened. Add garlic and cook another 30 seconds.
    2 tablespoon salted butter, 1 medium yellow onion, 2 celery stalks, 3 cloves garlic
  • Stir in clam juice (including the reserved liquid from canned clams), Worcestershire sauce, thyme, bay leaf, and diced potatoes. Bring to a simmer, cover, and cook 10-12 minutes, or until potatoes are tender.
    12 oz clam juice , 1 bay leaf, 2 teaspoon Worcestershire sauce, ¼ teaspoon dried thyme, 3 cups Yukon Gold Potatoes
    Clam chowder ingredients added to a Dutch oven.
  • Reduce heat to medium-low to low. Stir in heavy cream and chopped clams. Simmer gently for 5 minutes. Do not boil.
    2 cups heavy cream, 3 cans minced clams
  • Remove the bay leaf and discard. Sprinkle in the instant potato flakes a little at a time, stirring as you go. Allow flakes to incorporate well for a minute or two. Add more as desired until the chowder reaches your desired thickness.
    ¼ cup instant mashed potato flakes
    Clam chowder in a Dutch oven.
  • Season with salt and pepper to taste, then stir the bacon back in. Garnish with parsley and serve warm with oyster crackers or crusty bread.
    ¼ – ½ teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper
    Crispy bacon added to a pot of clam chowder.
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Serving: 1bowl | Calories: 641kcal | Carbohydrates: 41g | Protein: 10g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 645mg | Potassium: 900mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1669IU | Vitamin C: 37mg | Calcium: 102mg | Iron: 2mg

Chicken Fried Steak with Gravy

by 1 Comment

This recipe almost got me… but I wasn’t about to get got! I persisted and ended up with one of the best Chicken Fried Steak recipes you will make! I wanted to make sure the steak stayed tender, the outside fried up crispy without burning, and it had to have stand-out flavor in the fried country steak AND the gravy. All I have to say is…NAILED IT!

Homemade gravy being poured over a crispy country fried steak on a plate served with mashed potatoes and peas.

I know you are going to love this Midwest classic as much as my family does. I like to serve it with Mashed Potatoes, peas or other green veggie, and dinner rolls (with salted butter).

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Why You’ll Love this Fried Steak

  • The recipe uses an inexpensive cut of beef, cube steak, which saves you money at the grocery store!
  • The recipe has a few steps, but the flavor payout is worth it.
  • It is a classic Midwest recipe (that we specialize in).
  • This is a hearty dinner that will fill up the hungriest in the bunch!

Ingredients for CHicken Fried Steak and Gravy

Cube Steaks
Cube steak is an inexpensive cut of beef, usually top round or sirloin. It’s been run through a mechanical tenderizer, giving it those little "cube" marks you see on the surface. This tenderizing process breaks down tough muscle fibers, making it perfect for quick-cooking, breaded recipes like chicken fried steak. You want the steaks to be about ¼ inch thick, so if they are thicker than that you will want to pound them to the right thickness.

Ingredients shown measured out used to prepare country fried steak.

Buttermilk
Buttermilk adds flavor and helps tenderize the meat. It also helps the breading stick better, giving you a thicker, crunchier crust.

No Buttermilk? Make Your Own
If you don't have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes until slightly thickened. It won't be quite as rich as real buttermilk, but it still adds the tang and helps tenderize the steak and bind the coating.

Eggs
Eggs act as the "glue" that helps the breading cling to the steak so it doesn't fall off during frying.

Saltine Crackers
Using crushed Saltine crackers instead of just flour is what gives this chicken fried steak its classic diner flavor and texture. The crackers add seasoning and extra crunch that plain flour can't quite do. When crushed finely, they create a sturdy coating that fries up golden, crispy, and stays crunchy longer, especially when paired with cornstarch. This is one of those small things that makes this recipe “restaurant quality”.

Cornstarch
Cornstarch is the secret to extra crunch. It keeps the coating light and crispy instead of heavy or soggy.

Vegetable Oil
A neutral oil with a high smoke point is key for even browning and crisp frying without burning.

Salted Butter
Butter starts the gravy and adds rich, classic flavor and you know we only recognize salted butter here at Mom’s Dinner.

All-Purpose Flour
Flour thickens the gravy perfectly when added to the butter.

Whole Milk
Whole milk makes the gravy creamy and rich. Lower fat milk won't give you the same weight and creaminess.

Seasoned Salt (Lawry's)
Seasoned salt adds layers of flavor in one step.

How To Make Chicken Fried Steak

Cubed steak in a ziploc bag sitting in a marinade.

Step 1

Mix the buttermilk, kosher salt, black pepper and egg together. Add the cube steaks and marinate for 4 hours – up to 12 hours.

Marinated cube steak added to a mixture of seasoned crushed saltines.

Step 2

Remove the steaks from the buttermilk/egg mixture, drain off some of the liquid and then coat in the crushed saltine mixture.

Cubed steak frying in a skillet with a crunchy saltine texture coating it.

Step 3

Pan fry in oil until perfectly golden and cooked through.

Roux being prepared in a skillet for country fried steak.

Step 4

Lightly wipe out the pan, then add the butter and chicken base, when melted add the flour, stir around the pan for 1 minute. Add in the onion powder.

Thickened gravy in a skillet for country fried steak.

Step 5

Slowly pour in the milk and whisk until thickened. Season with Lawry’s and black pepper.

Country fried steak served on a plate.

Step 6

Serve the Chicken fried steak with the white pan gravy drizzled over top.

Serving

This is a down home dinner that deserves some comfort food side dishes! Here are a few of our favorites:

Variations

We love it when readers take the original recipe and doctor it up to your liking. Here are a few renditions I think would be excellent!

Buttermilk Ranch Country Fried Steak Whisk 1-2 tablespoons dry ranch seasoning into the buttermilk/egg mixture. It adds tangy, herby flavor and pairs really well with the creamy gravy.

Spicy Chicken Fried Steak Add cayenne pepper or smoked paprika to the breading and a splash of hot sauce to the buttermilk/egg mixture. It keeps the comfort-food feel but gives it a little kick.

Parmesan-Crusted Chicken Fried Steak Mix finely grated Parmesan into the cracker coating. It adds salty richness and helps the crust brown beautifully.

Chicken Fried Pork Cutlets Use thin pork cutlets instead of cube steak. Pound them thin and follow the same process. Super tender and very budget friendly.

Country Fried Steak with Onion Gravy Add thinly sliced onions to the skillet after frying the steaks. Let them soften and caramelize, then proceed with making the gravy with the onions mixed in.

Storing & Reheating Chicken Fried Steak

Let the steaks cool completely before storing. Placing hot fried steak straight into a container traps steam and softens the coating.

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • If possible, keep the steak and gravy stored separately. This helps the coating stay crisp.
  • Place a paper towel in the container to absorb excess moisture.

For longer storage, country fried steak can be frozen:

  • Wrap each cooled steak tightly in plastic wrap, then place in a freezer bag.
  • Freeze for up to 2 months for best quality.
  • Freeze gravy separately in a freezer-safe container.
Gravy poured over a crunchy fried cubed steak.

Reheating

Oven Reheating This is the best way to bring back the crunch.

  • Preheat oven to 375°F.
  • Place steaks on a wire rack set over a baking sheet.
  • Heat for 12-15 minutes, flipping once if needed.
  • Heat gravy separately on the stovetop or in the microwave.

Using a rack allows hot air to circulate and keeps the bottom from getting soggy.

Skillet Reheating A good option when you don't want to heat the oven.

  • Heat a small amount of oil in a skillet over medium.
  • Warm steaks for 2 to 3 minutes per side until heated through.

Chicken Fried Steak FAQ’s

What's the difference between chicken fried steak and country fried steak?

Chicken fried steak and country fried steak are very similar and are often used interchangeably. The main difference usually comes down to the gravy and crispy coating. Chicken fried steak is typically coated in a crispier, cracker style or seasoned flour breading and served with creamy white gravy. Country fried steak may have a softer coating and is sometimes served with brown gravy or an onion gravy.

What cut of meat is best for chicken fried steak?

Cube steak is the most common and best choice for chicken fried steak and/or country fried steak. It has already been mechanically tenderized, which makes it perfect for quick frying. Top round or sirloin that's pounded very thin and tenderized can also work if you can't find cube steak. This OXO tenderizer can be used at home.

Why does my breading fall off?

Breading usually falls off when the the coating isn't pressed on firmly, or the oil isn't hot enough. Make to follow the dredging steps in order, and press the coating into the meat. Letting the breaded steak rest for 5-10 minutes before frying also helps the coating set. Frying in oil that's around 350°F keeps the crust sealed and prevents it from breaking off the steak.

How do I keep chicken fried steak crispy?

To keep chicken fried steak crispy, use cornstarch in the breading, don't overcrowd the pan, and fry in well heated oil. After frying, place the steaks on a wire rack instead of paper towels so steam doesn't soften the crust. If you're holding them for a short time, keep them warm in a low oven on a rack to keep everything crispity!

Can I make chicken fried steak ahead of time?

You can bread the steaks up to 24 hours in advance and store them covered in the refrigerator. This actually helps the coating stick better. For best results, fry them just before serving.

What oil is best for frying chicken fried steak?

A neutral oil with a high smoke point works best, such as vegetable oil, canola oil, or peanut oil. These oils handle high heat well without burning and won't overpower the flavor of the steak.

More Midwest Comfort Dinners

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Close up of homemade gravy being poured over a crispy crunchy fried steak ready to eat with potatoes and peas.

Country Fried Steak Recipe

Tender cube steak is marinated in a buttermilk/egg mixture, then coated in a saltine cracker and cornstarch mixture that makes the CRISPIEST Chicken Fried Steak! The white pan gravy served over top takes the whole dish up a notch. This one will satisfy the hungriest at your table!
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinating Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 5 people
Calories: 780kcal
Author: Susie Weinrich

Ingredients

Country Fried Steak

Gravy

Instructions
 

  • Mix buttermilk, eggs, kosher salt and black pepper.
    1 cup buttermilk, ½ teaspoon kosher salt, 2 large eggs, ¼ teaspoon black pepper
  • Add cube steaks to a Ziplock bag or shallow dish. Pour buttermilk mixture over steaks and marinate in the refrigerator for a minimum of 4 hours and a maximum of 24 hours. 8-10 hours is ideal.
    4 to 5 – 6 ounce cube steaks
    Cubed steak in a ziploc bag sitting in a marinade.
  • When ready to cook, remove marinating steaks from the refrigerator and let them rest at room temperature for 20-30 minutes.
  • Mix the crushed saltine crackers with cornstarch and seasonings in a shallow bowl or rimmed plate.
    35 Saltine Squares, ⅓ cup cornstarch, 1 tablespoon onion powder, 1 teaspoon black pepper, 1 tablespoon garlic powder
  • Pull steaks from the marinade and allow to drip well before adding directly to the cracker mixture.
    Marinated cube steak added to a mixture of seasoned crushed saltines.
  • Press cracker crumbs into meat well, flipping and pressing into both sides and edges, making sure to cover every last bit of meat so there are no bare spots.
  • Place coated steaks on a plate and rest at room temperature for 10-15 minutes while preheating the oil at medium-low heat. Oil should just cover the bottom of the pan and not be too deep.
    1 cup vegetable oil
  • Drop in a few sprinkles of flour to make sure the oil is sufficiently hot. When the flour sizzles immediately, you know it’s ready. (The steaks should not brown right away, if it does, the skillet is too hot.)
  • Add one steak to the pan, then prep the next. Alternating the time steaks are added to the pan helps maintain a more even oil temperature.
    Cubed steak frying in a skillet with a crunchy saltine texture coating it.
  • Fry for 3-4 minutes per side. Flip with flat tongs, being careful not to scrape the coating off.
  • Drain on a cooling rack at room temperature while you fry the other steaks.
  • Wipe excess grease from the pan. Add the butter and chicken base and melt. Sprinkle in the flour and whisk stir it into the butter, cook for about 1 minute. Sprinkle in the onion powder. Now slowly whisk the milk into the roux.
    2 tablespoon salted butter, 2 tablespoon all purpose flour, ½ teaspoon onion powder, 1 ½ cups whole milk, 1 tablespoon chicken base
    Roux being prepared in a skillet for country fried steak.
  • Simmer until it is thickened, about 5-8 minutes depending on your preference. Season with Lawry's and pepper.
    ½ teaspoon seasoned salt, black pepper
    Thickened gravy in a skillet for country fried steak.
  • Serve the country fried steak with gravy smothered over top, mashed potatoes, peas and dinner rolls on the side.
    Gravy poured over a crunchy fried cubed steak.
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Serving: 1fried steak | Calories: 780kcal | Carbohydrates: 34g | Protein: 21g | Fat: 62g | Saturated Fat: 15g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 1081mg | Potassium: 474mg | Fiber: 1g | Sugar: 7g | Vitamin A: 449IU | Vitamin C: 0.4mg | Calcium: 187mg | Iron: 3mg

Easy Buffalo Chicken Dip

by Leave a Comment

Not to toot my own horn, but TOOT TOOT! This is THE BEST recipe for Buffalo Chicken Dip…. that also happens to be super easy to make! It is a matter of measuring, stirring, baking and then eating. I think the last time I made this Buffalo Dip we (embarrassingly) ate the entire pan in 30 minutes.

Creamy buffalo chicken dip being scooped up with a tortilla chip.

When I developed this recipe I tried a few different variations and this one was the clear winner. Using canned chicken is a true difference maker (promise!) and the addition of sour cream, raw garlic and green onions takes it over the top. You are going to love it.

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Why It’s The Best Buffalo Dip

We took this Buffalo Chicken Dip up a notch with some raw minced garlic, sour cream, green onions and seasonings. This one is also made with canned chicken, which in my opinion makes the BEST Buffalo Dip!!

Ingredients for Baked Buffalo Chicken Dip

Canned Chunk Chicken – Yes, canned chicken. I tested this recipe with both canned chicken and poached chicken and canned chicken was BY FAR BY FAR BY FAR my favorite!!!! I promise it just works here!! Make sure you buy good quality canned chicken and drain the liquid before mixing it into the dip.

The recipe calls for TWO 12.5 oz cans of canned chicken. I have also tested this recipe with TWO 9.75 oz cans and that works too.

Ingredients shown are used to prepare buffalo chicken dip.

Frank’s Original Red Hot Sauce – There is truly no sub for Frank’s… it is THE ORIGINAL! It is the flavor you think of when you want “buffalo”. I have tried other brands and they just don’t stand up to the flavor of Frank’s. It has a vinegar tang that is perfection!

Cream Cheese – This is the bulk of the creaminess of the dip. Make sure you get full fat cream cheese. You want to make sure it is softened so it mixes into the dip really well.

SOFTENING COLD CREAM CHEESE – Since you are baking the cream cheese into the dip you can TOTALLY pop it in the microwave to soften it first. Cut it into 8 cubes, pop a damp paper towel over top and microwave for about 20 to 30 seconds.

Sour Cream – This ingredient cuts the thickness of the cream cheese and adds a nice tang that pairs with the Frank’s Buffalo Sauce.

Garlic – A couple raw garlic cloves minced adds a nice punch of garlic flavor that takes THIS recipe up a notch.

Green Onions – Just like the garlic, adding a ½ cup of chopped green onions adds really great flavor and texture that makes this Buffalo Chicken Dip a stand out recipe.

Seasonings – A mix of kosher salt, onion powder, garlic powder and a little red pepper flake is all you need to finish this Buffalo Dip.

How To Make Buffalo Chicken Dip

Chunk chicken and the ingredients for making buffalo dip being combined in a glass mixing bowl.

Step 1

Add all the ingredients to a bowl, reserving ½ cup of cheese.

Chicken chunks being combined with Franks red sauce in a glass mixing bowl.

Step 2

Stir everything together really well so the cream cheese mixes in completely.

Buffalo chicken dip ready to bake in an oval baking dish.

Step 3

Transfer to a greased 8×8 dish or similar size. Top with the remaining ½ shredded cheese.

Just baked buffalo chicken dip in an oval serving dish.

Step 4

Bake at 350°F for 20-25 minutes.

Serve with your favorite dippers.

Make Ahead

Buffalo Chicken Dip is a great make ahead appetizer, which makes it perfect for game days and parties. You can fully assemble the dip up to 24 hours in advance. Cover tightly with plastic wrap or foil and pop in the fridge until ready to bake.

When you're ready to serve, remove the dish from the fridge and let it sit at room temperature for about 15 to 20 minutes while the oven preheats. This helps it heat more evenly. Then bake as directed.

If you're using a slow cooker, you can also prep everything ahead and store it in an airtight container in the fridge. When it's time to serve, transfer to the slow cooker and heat on LOW until warmed through, stirring occasionally.

Storing Leftovers

IF you have leftovers (highly unlikely – LOL), let it cool completely before storing. Transfer it to an airtight container pop in the fridge for up to 3 to 4 days. Because this dip contains dairy and chicken, it's best to eat within a few days.

Freezing leftovers is not recommended after baking. The cream cheese, sour cream and melted cheese can separate when thawed, which affects the texture.

Top view of a spoon resting in the hot bubbly buffalo chicken dip served as an appetizer.

Reheating

Reheating in the oven is the best way to bring back the creamy texture.

  • Preheat the oven to 350°F.
  • Transfer the dip to an oven safe dish, if needed.
  • Cover loosely with foil to prevent over-browning.
  • Heat for 15 to 20 minutes, stirring halfway through, until hot and bubbly.

The microwave is a quick option, especially for single servings.

  • Place a portion in a microwave safe bowl.
  • Cover loosely with a damp paper towel.
  • Heat in 30 second intervals, stirring between each round.
  • Continue until heated through.

Serving – Dipping Bits

Since this is a creamy dip, you need some sturdy dippers to scoop (or shovel) it right into your mouth. Here are some of our faves:

  • Tortilla chips
  • Celery or Carrot sticks
  • Bell pepper strips
  • Pita or Bagel chips
  • Baguette slices or crostini
  • Crackers (wheat thins, butter crackers, sturdy rounds)
  • Pretzel crisps

FAQ’s For Buffalo Dip

Can I use a different cheese?

Yes, you can definitely change up the cheese in Buffalo Chicken Dip, depending on the flavor you like.
If you love traditional buffalo wing flavor, you can add a small amount of blue cheese crumbles to the dip. Blue cheese has a strong flavor, so a little goes a long way.
I recommend keeping most of the cheese mild and melty like cheddar, Colby Jack, mozzarella, or Monterey Jack and using blue cheese as a garnish.

How do I make Buffalo Chicken Dip spicier?

One of the best things about Buffalo Chicken Dip is how easy it is to adjust the heat. Once you mix it all together you can give it a taste before it goes in the oven and make adjustments.

To make it spicier: Add more buffalo sauce or use a hotter wing sauce! You can also stir in a pinch of cayenne or red pepper flakes
and add diced fresh jalapeños for extra kick

To make it milder:
Reduce the buffalo sauce slightly and add more cream cheese or sour cream.

Can I make Buffalo Chicken Dip is a Crock Pot or Instant Pot?

Yes, Buffalo Chicken Dip works great in both a slow cooker and an Instant Pot, which makes it perfect for parties and game days. However with the Instant Pot you will not be pressure cooking, you will just use the warming function.

In a Slow Cooker (Crock Pot):
Add all the ingredients to the slow cooker, stir, and cook on LOW for about 2 hours, stirring occasionally. Once everything is melted and hot, switch to WARM for serving.

In an Instant Pot:
Use the sauté function (low) to warm and melt the ingredients, stirring often so nothing sticks. Once everything is smooth and heated through, switch to KEEP WARM. Avoid pressure cooking, the recipe has too much creaminess and would definitely give you a burn notice!

No matter which method you use, give it a good stir before serving to keep it creamy and evenly mixed.

More Buffalo Flavor Recipes

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Hand dipping a tortilla chip into a golden baked buffalo chicken dip topped with thin chopped chives.

Buffalo Chicken Dip Recipe

A super easy recipe for Buffalo Chicken Dip that everyone is going to love! Be ready to hand out the recipe when they ask! This one is made with canned chicken, Frank's Hot Sauce, Cream Cheese, Sour Cream, Garlic, Green Onions and seasonings.
No ratings yet
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 270kcal
Author: Susie Weinrich

Ingredients

Optional Garnish

  • blue cheese - crumbled
  • extra green onions or chives - shredded

Serving Dippers

  • tortilla chips - carrot sticks, or celery sticks

Instructions
 

  • Preheat the oven to 350°F. Grease an 8×8 or similar sized baking pan.
  • Mix all the ingredients together, reserving ½ cup of shredded cheese. Combine really well so the cream cheese is distributed evenly.
    8 oz Cream Cheese, 1 cup sharp cheddar cheese, ½ cup Frank’s Red Hot Original Sauce, ½ cup sour cream, 12.5 oz chunk chicken, 1 clove garlic , ⅓ cup green onions, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, 1 pinch red pepper flakes
    Chicken chunks being combined with Franks red sauce in a glass mixing bowl.
  • Transfer to a greased 8×8 or similar size pan. Top with remaining ½ cup cheddar cheese.
    Buffalo chicken dip ready to bake in an oval baking dish.
  • Bake for 20 minutes.
  • Let cool for about 5 minutes, garnish the top with optional blue cheese crumbles and extra green onions or chives.
    extra green onions or chives, blue cheese
    Just baked buffalo chicken dip in an oval serving dish.

Dippers

  • Serve the Buffalo Chicken Dip with dippers. Some of our favorites are:
    Tortilla Chips, Carrot or Celery Sticks, Pita Bread, Large Bell Pepper Strips.

Make Ahead

  • Can be made 24 hours in advance. Mix all the ingredients together and pop in a greased baking dish (through step 3 above). Cover with foil or plastic wrap and pop in the fridge.
  • When it is time to bake remove from the fridge while the oven preheats. Uncover the dip and bake for 25 minutes at 350°F.

Slow Cooker (Crock Pot)

  • Add all the ingredients to the slow cooker, stir, and cook on LOW for about 2 hours, stirring occasionally. Once everything is melted and hot, switch to WARM for serving.

Recipe Tips and Notes:

CANNED CHICKEN – The recipe calls for TWO 12.5 oz cans of canned chicken. I have also tested this recipe with TWO 9.75 oz cans and that works too. 
 
SOFTENING CREAM CHEESE – Since you are baking the cream cheese into the dip you can TOTALLY pop it in the microwave to soften it first. Cut it into 8 cubes, pop a damp paper towel over top and microwave for about 20 to 30 seconds.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 270kcal | Carbohydrates: 4g | Protein: 17g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 1006mg | Potassium: 151mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 736IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg

Baked Spinach Artichoke Dip

by Leave a Comment

This Baked Spinach Artichoke Dip was one of the original recipes on Mom’s Dinner. Then in 2025 I took it off the site because it was an “older” recipe that I thought might need an update. About a month later I had people messaging me left, right and center because they couldn’t find their FAVORITE Spinach Artichoke Dip! I knew I needed to revive it or I’d have a mob on my hands. So, here it is the BEST Spinach Artichoke Dip recipe you can’t live without…

A spoon resting in an oval baking dish of creamy spinach artichoke dip.

It is a perfect combo of artichokes, spinach, cream cheese, sour cream, mayo, fresh garlic, parmesan cheese, pimentos and green onions. Sounds pretty good, right!? I hope you give it a try asap.

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Why It’s The Best

Most recipes for Spinach Artichoke Dip are a combo of cream cheese, mayo, cheese, artichokes and spinach, the end… The Mom’s Dinner recipe goes the extra mile by adding sour cream, minced raw garlic cloves, plenty of seasoning, some green onions and pimentos for color, flavor and texture. It’s the best, truly!

Spinach & Artichoke Dip Ingredients

Canned Quartered Artichoke Hearts (in water)
Artichoke hearts are the backbone of this dip. They bring that signature tangy flavor and perfect soft layered bite that makes spinach artichoke dip so irresistible. Be sure to drain and chop them well so every bite gets a little.

Ingredients measured out and shown in small dishes to prepare spinach artichoke dip.

Frozen Spinach
Frozen spinach is convenient and works perfectly here, as long as you squeeze out every bit of moisture. Removing excess liquid keeps the dip from becoming a bowl of soup! I like to either press the thawed spinach in a colander or wring it out in a clean kitchen towel.

Measuring Frozen & Thawed Spinach

Do you measure the spinach before or after thawing and squeezing out the liquid??

The answer is DEFINITELY measure after it is thawed but before you squeeze out the liquid!! This will give you the right amount of spinach (which will be roughly ½ of a 10oz box, if that’s what you purchase). Once you squeeze all the liquid out it will look like a very small amount of spinach, but trust me it is correct.

After you squeeze the liquid crumble and separate the spinach into your mixing bowl, this way the spinach is distributed through your dip and not in one clump.

Cream Cheese
Cream cheese gives the dip a smooth and creamy base. Make sure you let the cream cheese sit at room temp to soften so it blends well with the other ingredients.

Sour Cream
Sour cream adds a light tang and mixes perfectly with the cream cheese and mayo.

Mayonnaise
Mayonnaise brings extra creaminess and is the perfect partner with cream cheese and sour cream.

Freshly Grated Parmesan Cheese
Freshly grated Parmesan melts better and tastes bolder than pre-shredded. It adds a salty, nutty flavor.

Green Onions
Green onions add a mild onion flavor and a great texture without overpowering the dip.

Garlic
Yep, we’re going in with fresh raw garlic. It adds the most amazing flavor! Warming the dip in the oven cooks it just enough so it is still super punchy but not overwhelming.

Pimentos
Pimentos add subtle sweetness and a pop of color. They don't dominate the flavor but they do give the dip a little something extra that makes it stand out.

How To Make Spinach Artichoke Dip

Frozen chopped spinach that has been thawed and squeezed of liquid

Step 1

Thaw the frozen spinach, then measure ½ cup, THEN squeeze all the liquid out. Break apart the clump of spinach into a large mixing bowl.

ingredients for SPinach Artichoke Dip in a bowl before it is mixed

Step 2

Add the drained and chopped artichokes, green onions, pimentos…

Artichokes and ingredients added together in a glass bowl before combining.

Step 3

Add the seasonings, sour cream, mayo, cream cheese and 1 cup freshly grated parmesan cheese.

Wooden spoon resting in a bowl of creamy spinach artichoke dip ingredients before baking.

Step 4

Mix everything really well so the cream cheese distributes evenly.

Topping the spinach artichoke dip with shredded cheese before baking.

Step 5

Transfer to an 8×8 baking dish or similar size. Top with the remaining ½ cup parmesan cheese. Bake at 350°F for 20 minutes.

Hand dipping a bagel chip in for a scoop of baked spinach artichoke dip.

Step 6

Let cool for about 5 minutes, then serve warm with dippers.

Make Ahead Instructions

You can easily make this spinach artichoke dip ahead of time, which makes it perfect for parties and entertaining.

  1. Prepare the dip completely as directed, but do not bake, cover the baking dish tightly with foil or plastic wrap. Pop in the fridge.
  2. When you're ready to serve, remove it from the fridge and let it sit at room temperature for about 15 to 20 minutes while the oven preheats. This helps it heat more evenly.
  3. Then bake as directed at 350°F, uncovered, until hot, bubbly, about 20-25 minutes.

Serving – Dipping Bits

Now that you have made THE BEST Spinach Artichoke Dip, you just need to decide what dippers you will serve alongside:

  • Tortilla Chips & Corn Chips I think this is the most classic choice (along with soft pita). They hold up well to thick, cheesy dip without snapping or getting soggy.
  • Pita Bread Wedges Soft on the inside and lightly toasted on the outside, these are great for big, generous scoops. Yes, please!
  • Bagel Chips or Pita Chips These crunchy dippers are perfect to scoop and shovel the spinach artichoke dip right into your mouth! They have a buttery, kind of neutral, flavor so they pair well with the dip.
Hand dipping a bagel chip in for a scoop of baked spinach artichoke dip.
  • Baguette Slices & Crostini Toasted bread pairs perfectly with creamy spinach artichoke dip.
  • Soft Pretzel Bites Warm, salty pretzel pieces make a fun dipper that people don’t always expect.
  • Fresh Veggies Carrot sticks, celery, bell pepper strips, jicama, and cucumber rounds add extra crunch.

More Stand Out Appetizers

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Hand dipping a bagel chip in for a scoop of baked spinach artichoke dip.

Spinach and Artichoke Dip Recipe

This baked spinach artichoke dip is made with tender artichokes, spinach, cream cheese, sour cream, mayo, fresh garlic, and plenty of parmesan for a rich, creamy dip that bakes up hot and bubbly. It's an over-the-top recipe and everyone will be asking you for the recipe.
No ratings yet
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 317kcal
Author: Susie Weinrich

Equipment

Ingredients

Dipper Options

  • tortilla chips, pita wedges, bagel chips, crostini, sliced baguette, pretzel rods, veggies

Instructions
 

  • Preheat the oven to 350°F
  • Combine all the ingredients, reserving ½ cup parmesan cheese.
    14 oz quartered artichoke hearts in water, ½ cup frozen spinach, 8 oz cream cheese, ½ cup sour cream, ½ cup mayonnaise, 1 ½ cups freshly grated parmesan cheese, ½ cup green onions, 2 cloves garlic, 2 oz pimentos, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, pinch red pepper flakes
    Wooden spoon resting in a bowl of creamy spinach artichoke dip ingredients before baking.
  • Transfer to a greased 8×8 baking dish – or similar sized oven safe dish.
    Spinach artichoke mixture added to an oval baking dish.
  • Smooth out the dip, then sprinkle on the remaining ½ cup parmesan cheese over the top.
    Topping the spinach artichoke dip with shredded cheese before baking.
  • Bake at 350°F for 20 minutes.
  • Let cool for about 5-10 minutes, then serve warm with dippers on the sid
    Hand dipping a bagel chip in for a scoop of baked spinach artichoke dip.

Recipe Tips and Notes:

FROZEN CHOPPED SPINACH :
Do you measure the spinach before or after thawing and squeezing out the liquid??
The answer is DEFINITELY measure after it is thawed but before you squeeze out the liquid!! This will give you the right amount of spinach (which will be roughly ½ of a 10oz box, if that’s what you purchase). Once you squeeze all the liquid out it will look like a very small amount of spinach, but trust me it is correct.
After you squeeze the liquid from the spinach, crumble and separate it into your mixing bowl, this way the spinach is distributed through your dip and not in one clump.
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Serving: 1serving | Calories: 317kcal | Carbohydrates: 7g | Protein: 10g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 56mg | Sodium: 821mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2020IU | Vitamin C: 9mg | Calcium: 285mg | Iron: 1mg