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35 Thanksgiving Sides Everyone Will Love

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“I’m just here for the sides” is definitely a common sentiment at Thanksgiving. The sides make up about 75% of your Thanksgiving feast, so make sure they are amazing.

A Thanksgiving tablescape with a pumpkin and floral arrangement, text overlay says Thanksgiving Sides

I am sharing a full list of all the Thanksgiving sides you need to have on your table; stuffing, mashed potatoes, gravy, sweet potatoes, cranberries, really good dinner rolls plus a couple other sides. Choose one from each category, add a turkey or ham and you are ready for the Holiday!

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spiral cut smoked ham with glaze cooked in a baking dish

Spiral Cut Ham

Learn how to cook your Spiral Cut Ham + 4 amazing ham glaze recipes included!

Get the recipe

Stuffing Recipes

homemade stuffing in a baking dish
Homemade Stuffing Recipe + Video
A traditional recipe for Homemade Stuffing made with dried bread cubes mixed with onions and celery sauteed in plenty of butter then mixed with herbs and broth (and more butter) and baked until golden and delicious!
It is the perfect stuffing recipe for your Thanksgiving table! Can easily be doubled for a crowd.
Check out this recipe
Apple Stuffing in a pan being served
Savory Bacon and Apple Stuffing Recipe
A super flavorful stuffing recipe filled with buttery bread cubes, granny smith apples, salty bacon, fresh herbs and plenty of butter. Perfect for your holiday menu!
Check out this recipe
glass casserole dish with sausage stuffing
Thanksgiving Stuffing Recipe with Sausage
A delicious savory side dish perfect for your holiday table. The inside of this sausage stuffing is buttery and soft, filled with herbs, sausage, and cranberries, and the top is crispy and golden.
Check out this recipe
an oval casserole dish with baked cornbread stuffing and a spoon
Savory Cornbread Stuffing Recipe
Homemade cornbread is cubed and mixed with onions, celery, garlic, fresh herbs and plenty of butter. It is baked to perfection. The middle is buttery and moist and the top is golden and slightly crisp around the edges of the cornbread pieces.
Check out this recipe
Close up of baked stuffing with the serving spoon resting in the mixture.
Stove Top Stuffing Recipe
Take 2 boxes of Stove Top Stuffing and turn it into the most amazing Stuffing that tastes like it is homemade. You'll just add lots of butter, some onions, celery, herbs and more butter! Perfect for Thanksgiving and the Holidays.
Check out this recipe

Mashed Potato Recipes

A large serving bowl of Yukon Gold Mashed Potatoes topped with melting butter
Yukon Gold Mashed Potatoes
The creamiest and MOST FLAVORFUL Yukon Gold Mashed Potato recipe you will find!!! These are the mashed potatoes you want on your table! So delicious you don't even need gravy.
Plan on ½ lb. of raw potato per person.
Check out this recipe
a large bowl of Instant Pot mashed potatoes on a table for dinner
Mashed Potatoes In the Instant Pot
This Instant Pot Mashed Potato recipe is one of the most flavorful (and easiest) mashed potato recipes you will ever make. Just 11 minutes and NO DRAINING! This will become your new go-to!
Check out this recipe
Garlic parmesan mashed potatoes served in a large serving bowl with grated parmesan and melted butter garnished on top with a serving spoon resting in the mixture.
Garlic Parmesan Mashed Potatoes Recipe
REALLY flavorful mashed potatoes made from Yukon Gold Potatoes mixed with garlic, parmesan, sour cream, butter and milk. They make an amazing side dish and don't need gravy!
Check out this recipe
Red Skin Mashed Potatoes in a bowl with a spoon to the side
Red Skin Mashed Potatoes Recipe
Shallots and garlic are sauteed in butter, then red skin potatoes are boiled to tender perfection with the skins on. The two are blended together with sour cream and half and half added. These are SUPER FLAVORFUL mashed red skin potatoes.
Check out this recipe
a large bowl of roasted garlic mashed potatoes topped with butter
Roasted Garlic Mashed Potato Recipe
Super creamy mashed potatoes mixed with 2 heads of roasted garlic, sour cream, cream cheese, kosher salt and butter. No lack of flavor here!
Serve with or without gravy.
Check out this recipe

Gravy Recipes

Glass gravy boar with turkey gravy ready to serve.
Turkey Gravy Recipe without Drippings + Video
An over-the-top flavorful turkey gravy that won't have you waiting on the drippings from roast turkey! This is the stress free Thanksgiving gravy recipe you have been looking for.
Check out this recipe
no dripping gravy in a glass gravy boat
Super Flavorful Gravy Recipe without Drippings
Homemade gravy made without drippings. This is an easy gravy recipe that only requires a couple ingredients and a little time. It is perfect to serve over potatoes, stuffing, chicken, or turkey!
Check out this recipe
brown gravy being ladled over mashed potatoes
Brown Gravy (with Beef Broth)
This is a super flavorful Brown Gravy recipe that starts by caramelizing onions and garlic and is seasoned with beef base and spices. Perfect for gravy or any beef recipe!
Check out this recipe
Mushroom gravy being spooned over mashed potatoes
Savory Brown Mushroom Gravy
Really delicious and rich recipe for Mushroom Gravy. Perfect over mashed potatoes, pork chops, skillet chicken or country fried steak.
No drippings required, just ingredients from your pantry and fridge.
Check out this recipe
Instant Pot Gravy in a gravy boat, garnished with parsley
Instant Pot Gravy (turkey or chicken)
Instant Pot Gravy is a great way to make a delicious savory gravy when you don't have drippings and when all your appliances are monopolized with other dishes. This gravy is perfect for any mashed potato!!
Check out this recipe

Sweet Potato Sides

sweet potato casserole with a pecan brown sugar topping
Sweet Potato Casserole with Canned Yams
Sweet Potato Casserole made with canned yams, mashed up and mixed with butter, eggs, brown sugar and spices/seasonings. The topping is a pecan and brown sugar crumble that is SO delicious.
Check out this recipe
A sweet potato souffle in a 2 quart casserole pan and a spoon dishing some out.
Sweet Potato Souffle Recipe
Sweet potatoes are boiled until fork tender and then blended with spices, butter, brown sugar, vanilla and eggs then poured into a 2 quart pan and baked. The texture of this Sweet Potato Souffle is soft and fluffy, yet substantial.
Check out this recipe
mashed sweet potatoes topped with butter and cinnamon sprinkled on top
Instant Pot Mashed Sweet Potatoes
Instant Pot Mashed Sweet Potatoes are a great side dish and the perfect colorful alternative to traditional mashed potatoes. This recipe combines sweet, savory and a little hint of balsamic vinegar to round out the flavors!
Check out this recipe
A bowl of sweet potato mash
Savory Mashed Sweet Potatoes
A delicious mashed sweet potato side dish that is made of roasted sweet potatoes mixed with savory ingredients like roasted garlic and balsamic vinegar. It is a perfectly balanced sweet potato dish that isn't overly sweet!
Check out this recipe

Cranberries Recipes

a cowl of cranberry sauce with a spoon for serving
Canned Cranberry Sauce
A recipe to turn your canned cranberry sauce into a spectacular side dish for your Holiday feast! They will taste just like homemade, no one will ever know they started in a can!
Check out this recipe
bowl of cranberry relish with a spoon and raw cranberries in the background
Raw Cranberry Relish Recipe
Blend up whole fresh cranberries and a granny smith apple together with orange and spices for an amazing Cranberry Relish. No need to boil your cranberries, this recipe uses them raw.
Check out this recipe
Cranberry jello salad in a glass bowl with whipped cream and whole cranberries garnished on top.
Fresh Cranberry Jell-O Salad
This Cranberry Jell-O Salad is the perfect cranberry side dish for your Holiday table. It is a wonderful blend of raspberry Jell-O, cranberries, lemon yogurt (secret ingredient), and orange zest.
Check out this recipe
homemade cranberry sauce in a bowl
Simple Cranberry Sauce
A really simple recipe for Cranberry Sauce made with simmered cranberries, sugar, orange and spices. Perfect tart-sweet cranberry sauce for your holiday table.
Check out this recipe
Instant Pot Cranberries in a bowl with fresh cranberries around the side of the bowl
Instant Pot Cranberry Sauce Recipe
An amazing Cranberry Sauce recipe that is made in the Instant Pot! Full of sweet crushed pineapple, whole fresh cranberries, orange zest, and a dash of cinnamon. This is the perfect sweet and tart Holiday side dish.
Check out this recipe

Additional Thanksgiving Sides

Dinner rolls baked in a pan with a kosher salt, sugar and dill topping
Homemade Dinner Rolls
This is an over-the-top delicious dinner roll made with simple ingredients like; dry active yeast, milk, sugar, kosher salt, butter and oil. All the tips and tricks (plus a video) are included to make your rolls turn out pillowy soft, golden and buttery.
Check out this recipe
jiffy corn casserole in a baking dish
Corn Casserole Recipe With Jiffy Mix
Jiffy Corn Casserole is an easy side dish that can be made ahead. Sweet corn is mixed with cheese, sour cream, onions, green peppers, and Jiffy Corn Muffin Mix. This makes a great side dish for barbecues, holidays, or Sunday family dinner.
Check out this recipe
broccoli bacon salad in a white bowl
Broccoli Bacon Salad
A classic Broccoli Bacon Salad recipe that has raw broccoli, crispy bacon, sweet raisins and sunflower seeds with a sweet and tangy dressing. Makes a great side dish for any holiday or barbecue.
Can also be prepped a day ahead!
Check out this recipe
deviled eggs on a tray
Deviled Eggs
A traditional recipe for classic deviled eggs using mayonnaise and mustard . A super easy recipe with tips for piping the filling into the eggs.
Check out this recipe
cooked haricot verts on a plate with a pat of butter
Four Ways to Cook Haricot Verts
Learn four different ways to cook Haricot Verts, the thin French green bean. It makes a great side dish for just about any dinner.
Choose the method below that is right for you.
Check out this recipe
mac and cheese being stirred with a spoon
Skillet Mac and Cheese Recipe
Classic Macaroni & Cheese made in one skillet, in under 30 minutes with only 5 ingredients + water and salt. No cooking and draining pasta. Traditional macaroni & cheese flavors- cheese, pasta, milk, butter, and salt.
Check out this recipe
green bean casserole in a white dish
Classic Green Bean Casserole Recipe
This is the classic recipe for Green Bean Casserole that will complete your holiday table. It is the old fashioned recipe with cream of mushroom soup and canned green beans, all topped with those delicious crispy fried onions.
Check out this recipe
raspberry jello fluff salad in a stemmed glass with a raspberry garnish
Raspberry Jell-O Salad
Raspberry Jello Salad is a delicious classic Jello salad recipe. It is easy to make and only requires 4 ingredients! This is a great Jello side dish for large savory dinners. It is a staple on our table for 4th of July, Easter, and Christmas.
Check out this recipe
a bowl of roasted carrots garnished with parsley
Oven Roasted Carrots
A great vegetable side dish of Roasted Carrots that only requires 3 ingredients and 25 minutes.
Check out this recipe
roasted brussels sprouts in a black bowl
Oven Roasted Brussels Sprouts with Bacon & Cranberries
Oven Roasted Brussels Sprouts with crispy bacon and sweet dried cranberries. It is all cooked in the oven on one sheet pan. This is an easy side dish to make. 
Check out this recipe
creamed corn in a serving bowl with a pat of butter
Homemade Creamed Corn Recipe
Really delicious, thick and creamy Homemade Creamed Corn recipe made with fresh corn on the cob, buttermilk, butter, salt and pepper!
Check out this recipe

Creamy Chicken and Wild Rice Soup

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Some of the Chicken Soup Recipes on Mom’s Dinner have been reported as “award winning’ and I think this Creamy Chicken and Wild Rice Soup recipe might be right up there with the winners. It is thick and hearty with really good comfort food vibes.

Soup ladle full of creamy chicken wild rice soup pulling up out of the Dutch oven pot.

This soup is loaded with tender pieces of chicken, nutty wild rice, and a mix of classic veggies simmered in a flavorful creamy broth. I also love that this Chicken Wild Rice Soup is even better the next day.

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Why You’ll Love This Soup

  • It is a really hearty soup, made with simple ingredients.
  • Even though it is simple it is super flavorful.
  • Leftovers are amazing!!! Just like chili, this soup is even better on day 2.
  • Makes a nice big pot, perfect for a family dinner.
  • Chicken soup is amazing comfort food.

Ingredients For Chicken & Wild Rice Soup

Cooked Chicken – You can use a combo of cooked chicken breast and chicken thighs, or all chicken breast. I prefer to use shredded chicken in my soups rather than chopped chicken. A rotisserie chicken is a great shortcut, or you can poach or bake the chicken.

Mom’s Tip For Shredding Chicken – Place the cooked WARM chicken breasts in the bowl of a stand mixer fitted with the paddle or whisk attachment. Turn the mixer on to low speed and let it run for 20-30 seconds, or until the chicken is shredded to your desired consistency

Wild Rice Blend – NOTE that this recipe is made with a wild rice blend, not pure wild rice!! However since you are cooking the rice separate you can sub in a pure wild rice. We love the Rice Select Royal Blend – see photo below.

Ingredient shot with all the ingredients for chicken wild rice soup laid out in measured containers.

Salted Butter – It’s the only butter we recognize here at Mom’s Dinner. Any chicken soup is made better when you start with butter!!!!

Celery, Carrots, Onion – This is also called a mirepoix and is the perfect veggie mixture to start this Creamy Chicken and Wild Rice Soup.

Garlic – When we add garlic to almost any recipe we wait until the other veggies have cooked a bit. This prevents the garlic from burning and gives you a more pronounced garlic flavor.

Seasoning – A mixture of kosher salt, black pepper, onion powder, garlic powder and poultry seasoning creates a perfect flavor profile for this soup. Poultry seasoning is a mix of a lot of other seasonings and is used in a lot of our Stuffing Recipes at Thanksgiving and the Holidays.

Chicken Base – this is a super secret soup ingredient that we use all the time here at Mom’s Dinner. It is a flavor enhancer! You can find it in the soup aisle near the bouillon. It is in a paste form and comes in a jar. We prefer the Better Than Bouillon Brand.

Chicken base, Better Than Bouillon brand

Flour – All purpose flour mixes with the butter and the chicken base and then thickens the liquid in the soup… giving it a creamier texture.

Chicken Broth – is the main liquid used in this soup, so make sure you are using a flavorful chicken broth or stock. A chicken stock will have more flavor than broth.

Canned Evaporated Milk – this Wild Rice Chicken Soup does not use cream to make it “creamy”, instead you will use a can of evaporated milk which is milk that has been heated to remove 60% of the water content. It can give your soup a really creamy and velvety texture. Just make sure you don’t get condensed milk…that’s the sweet stuff!

Variations

I have also made this soup with 2 large handfuls of chopped kale added. It adds a really nice texture and color to the soup. You will add that when you add the chicken and rice. The heat of the soup will wilt the kale perfectly.

Wild rice and chicken soup with chopped kale added

The recipe calls for a wild rice blend, but you will cook the rice separate from the soup so you could choose to use a white rice, brown rice or pure wild rice.

Mushrooms would also be a great addition to the creamy soup. Chop 1-1.5 cups of baby bella or button mushrooms. Add them in the last 5 minutes of the veggies softening.

The soup would be delicious with fresh herbs added! Some flavors that would be good are rosemary, thyme, parsley or sage. Add them with the garlic.

How To Make Chicken Wild Rice Soup

This is a quick overview of how to make Chicken and Wild Rice Soup, for more detailed instructions and ingredient amounts, pop down to the recipe card.

Cooked wild rice in a saucepan.

Step 1

Make the wild rice blend or wild rice per package instructions. (start the soup while this cooks)

Diced onions, carrots and celery sauteeing in a Dutch Oven.

Step

Soften the veggies for about 15 minutes in the butter. Stir in the garlic for 1 minute.

Flour added to the sauteed veggies in a coating to start a roux.

Step 3

Add the chicken base and the seasonings. Stir to combine. Add the flour and stir around the veggies for 1 minute.

Chicken broth added to the veggie mixture.

Step 4

Vigorously stir chicken broth in. Scrape up any bits from the bottom of the pot. Bring to a boil then lower the heat and stir in the milk, simmer for 15 minutes

Wild rice and chicken pieces added to the creamy chicken wild rice soup mixture.

Step 5

Add in the shredded chicken and cooked rice and warm through for 5 minutes.

Storing

Keep leftover Chicken Wild Rice Soup in the fridge in a covered container for up to 4 days. The rice may absorb some of the liquid when it is in the fridge. If needed add a little more chicken broth or milk when reheating.

Ladle resting in a large pot of chicken and wild rice soup.

Serving

This soup is pretty hearty and can be served as a complete meal by itself.

For more of a dinner feel you can serve it with some warm crusty bread and a side salad, a bagged kale salad from the store would be perfect!

More Chicken Soup Recipes

Soup ladle full of creamy chicken wild rice soup pulling up out of the Dutch oven pot.

Chicken and Wild Rice Soup Recipe

Creamy Chicken Wild Rice Soup is a hearty comfort food that has a super flavorful creamy base and is filled with carrots, celery, onion, chicken and wild rice.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 423kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Cook the wild rice or wild rice blend according to package instructions. Fluff and then set aside while you make the soup.
    1 cup wild rice blend
    Cooked wild rice in a saucepan.
  • In a large Dutch oven or stock pot heat the butter over medium heat. Add in the onion, carrots and celery and sauté for approx. 10-15 minutes until they are softening.
    4 tablespoon salted butter, 1 yellow onion, 1 cup carrot, ¾ cup celery
    Diced onions, carrots and celery sauteeing in a Dutch Oven.
  • Add the garlic and cook for 1 minute longer.
    4 cloves garlic
  • Stir in the chicken base and all seasonings.
    1 tsp. kosher salt, ½ tsp. pepper, ½ teaspoon poultry seasoning, ½ teaspoon dried thyme, ½ tsp. onion powder, ½ tsp. garlic powder, 1 tablespoon chicken base
  • Sprinkle the flour over the veggies and cook, stirring constantly, for 1 minute.
    ⅓ cup flour
    Flour added to the sauteed veggies in a coating to start a roux.
  • Gradually whisk (or stir vigorously) in the 6 cups of chicken broth and bring to a boil. Then lower the heat add in the milk and simmer partially covered for 15 minutes.
    6 cups chicken broth, 12 oz evaporated milk
  • Add the remaining ingredients; cooked shredded chicken and cooked wild rice blend and stir to combine. Simmer for 5 more minutes.
    3 cups cooked chicken
    Wild rice and chicken pieces added to the creamy chicken wild rice soup mixture.
  • Taste for additional seasoning. I will sometimes add up to an additional ½ teaspoon of kosher salt.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 423kcal | Carbohydrates: 38g | Protein: 29g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 1590mg | Potassium: 653mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4038IU | Vitamin C: 5mg | Calcium: 203mg | Iron: 2mg

100 Good Cookies

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This is an old fashioned cookie that my family loves, I think it’s my sister’s favorite cookie… of all cookies! I have this recipe for 100 Good Cookies written on an old recipe card from my Mom, and you know those are always the best recipes.

Hand picking up a freshly baked 100 Good cookie from the cooling rack.

If you have ever searched for a cookie that has Rice Krispies, Oats, Chocolate Chips and Coconut, this may be the recipe you are looking for. They are very buttery and slightly crumbly with lots of flavors and textures. The cookies are similar to “Ranger Cookies”, and sometimes called “100 Cookies”.

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Does The Recipe Make 100 Cookies?

The recipe is definitely meant to make 100 bite sized cookies. However, I like my cookies to be a couple bites at least, so the recipe as I have written makes around 70 cookies. But it is the same old fashioned recipe, so if you want to roll the cookies smaller you can get 100 cookies from the recipe.

Ingredients For 100 Cookies

Butter – Salted butter is our favorite butter to have in the kitchen and use in all recipes, including baking.

Oil – Use an oil that is unflavored here. I use a vegetable oil, however canola would work too.

Sugar and Brown Sugar – the combo of the two sugars give these cookies the best flavor and sweetness.

Ingredients shown are used to prepare 100 Good Cookie recipe.

Egg – Just one large egg is all you need.

Vanilla – Always delicious in cookies, enhanced by the sweetness.

Flour, Kosher Salt, Baking Soda – classic cookie ingredients. The recipe is written and tested with unbleached all purpose flour. Also make sure your baking soda isn’t expired before you start the recipe.

Cream of Tartar – This ingredient is the acid the baking soda needs to activate. It also creates a nice chewy texture.

Rice Krispies – AKA crispy rice cereal. One of the 4 mix in’s in the cookie, adds a nice texture and crisp.

Coconut – Grab a sweetened flake coconut at the store. Adds great flavor with the oats and chocolate chips!

Oats – You can use old fashioned oats or quick oats in the recipe. The only difference for the cookies is oat size. The quick oats are broken up into smaller pieces. So if you only have old fashioned oats but want quick oats, just pulse them in a blender or food processor a couple times.

Chocolate Chips – Semi-sweet chocolate chips are traditional for cookies, however you can choose to use dark chocolate, chocolate chunks or milk chocolate.

Optional Nuts – If I use nuts I traditionally go with chopped pecans. But you can definitely use a chopped macadamia, walnut, cashew, hazelnuts or almonds.

To make good lookin’ cookies, press some of the chocolate chips and/or nuts on the outside of the formed dough balls. Then when they bake some of the chocolate chips or nuts show up on the top of the cookie.

Use a Tablespoon cookie scoop to portion the cookie dough. This ensures all the cookies are the same size and will bake in the same time.

cookie scoop on white background

Bake your cookies on parchment paper! This helps the bottom not stick to your pan, and the bottom is less likely to burn.

If your cookies didn’t bake up perfectly round, after they come out of the oven and are still hot and pliable, take a large drinking glass, place it over the cookie and shimmy the cookie around. It will create a perfectly round cookie!

How TO make 100 Good Cookies

Butter and sugar creamed in a Kitchenaid mixer.

Step 1

Cream together the butter and both sugars, do this for about 2 minutes.

Add the oil, egg and vanilla and mix for another minute.

Sugar and butter creamed together in a Kitchenaid mixer.

Step 2

In a separate bowl mix the dry ingredients. Then slowly add to the butter/sugar mixture until combined.

Coconut, oatmeal added to the batter of the dough in a mixing bowl.

Step 3

By hand stir in the coconut, chocolate chips, oats, and crispy rice cereal (and optional nuts).

Fork flattening 100 Good Cookie dough balls onto parchment paper before baking.

Step 4

Drop the cookies on parchment lined baking sheet. A cookie scoop makes this job easier. Roll the cookie dough into a ball and then flatten with a fork.

Freshly baked 100 Good cookies.

Step 5

Bake at 350°F for 12 minutes.

Top view of golden baked 100 Good Cookies on a cooling wrack.

Step 6

Let cool for about 5 minutes on the baking sheet and then transfer to a cooling rack.

How To Freeze and Bake

These cookies can be made ahead and frozen as dough or as baked cookies. Here are the instructions for either method:

Freezing The Dough

Prepare – Make the 100 Good Cookie dough completely. Then portion out the dough into individual cookies, pressing them down into the shape for baking.

Frozen Cookies on a baking sheet

Freeze – Partially freeze the cookies for a couple hours on a baking sheet so they are individually frozen. Then transfer to a freezer safe baggie. Mark the bag with baking instructions.

Frozen cookie dough in a zip lock bag

Baking From Frozen – Bake the cookies from frozen on a parchment lined cookie sheet. 350°F for 12-15 minutes.

Freezing Baked Cookies

Prepare – Make the 100 Good Cookie dough completely. Then portion out the dough into individual cookies, pressing them down into the shape for baking.

Bake – Bake the cookies as written in the recipe card, 350°F for 12 minutes.

Cool and Freeze – Let the cookies cool completely and then pop them in a freezer safe baggie. They will be good in the freezer for up to 6 months.

To Thaw or Not To Thaw – You can eat these cookies straight out of the freezer (believe me, I know!!!! They are delicious.). Or you can thaw them at room temperature for a couple hours and serve.

Spatula scooping up a cookie from the cooling rack.
Stack of 100 Good Cookies on a wire rack.

100 Cookies Recipe

Bake up these cookies when you're craving a buttery crisp treat loaded with Rice Krispies, oats, chocolate chips, and coconut-all the textures and flavors in one bite!
No ratings yet
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Prep Time: 15 minutes
Cook Time: 12 minutes
Cooling: 5 minutes
Total Time: 32 minutes
Servings: 70 – up to 100 cookies
Calories: 91kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup salted butter - softened
  • 1 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 ½ cups all purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup crispy rice cereal
  • 1 cup old fashioned oats - quick oats will work too
  • 1 cup sweetened flake coconut
  • 1 cup semi-sweet chocolate chips
  • ½ cup optional: chopped nuts - pecans or walnuts

Instructions
 

  • Preheat the oven to 350° F.
  • Cream the sugars and butter together for about 2 mins.
    1 cup sugar, 1 cup brown sugar, 1 cup salted butter
  • Add in the oil, egg and vanilla. Continue to mix for about 1 minute.
    1 cup vegetable oil, 1 large egg, 1 teaspoon vanilla
    Butter and sugar creamed in a Kitchenaid mixer.
  • In a separate bowl mix together the flour, cream of tartar, kosher salt and baking soda.
    3 ½ cups all purpose flour, 1 teaspoon cream of tartar, 1 teaspoon baking soda, ½ teaspoon kosher salt
  • Slowly add the flour mixture to the cookie dough while mixing.
    Sugar and butter creamed together in a Kitchenaid mixer.
  • By hand fold in the oatmeal, rice cereal, chocolate chips, coconut and nuts if using.
    1 cup crispy rice cereal, 1 cup old fashioned oats, 1 cup sweetened flake coconut, 1 cup semi-sweet chocolate chips, ½ cup optional: chopped nuts
    Coconut, oatmeal added to the batter of the dough in a mixing bowl.
  • Drop Tablespoon portions onto a parchment lined baking sheet. Lightly roll them into a ball and then press down with a fork to slightly flatten.
    OR for 100 cookies, drop teaspoon sized portions onto the baking sheet.
    Fork flattening 100 Good Cookie dough balls onto parchment paper before baking.
  • Bake at 350 for 12 minutes.
    If baking 100 cookies they will be smaller so check them at 8 minutes
  • Let the cookies sit on the hot baking sheet for about 5 mintues. Then transfer to a wire rack for cooling.
  • Store in a covered container for up to a week.

Freezing and Baking

  • Prepare – Make the dough completely. Then portion the dough into individual cookies, pressing them down into the shape for baking.
    Freeze – Partially freeze the cookies for a couple hours on a baking sheet so they are individually frozen. Then transfer to a freezer safe baggie. Mark the bag with baking instructions.
    Baking From Frozen – Bake the cookies from frozen on a parchment lined cookie sheet. 350°F for 12-15 minutes.
    Frozen cookie dough in a zip lock bag

Freezing Baked Cookies

  • Prepare – Make the 100 Good Cookie dough completely. Then portion out the dough into individual cookies, pressing them down into the shape for baking.
    Bake – Bake the cookies as written in the recipe card, 350°F for 12 minutes.
    Cool and Freeze – Let the cookies cool completely and then pop them in a freezer safe baggie. They will be good in the freezer for up to 6 months.
  • To Thaw or Not To Thaw – You can eat these baked cookies straight out of the freezer (believe me, I know!!!! They are delicious.). Or you can thaw them at room temperature for a couple hours and serve.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 91kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 43mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 79IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 1mg

Easier Chicken Marsala

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Chicken Marsala is the kind of recipe you'll find on many restaurant menus, but once you try it yourself, you'll realize how effortless it is to re-create for dinner. Tender, golden chicken breasts are nestled into a savory mushroom and Marsala wine sauce that's rich, flavorful, and comes together in just one pan. With just a handful of ingredients and about 45 minutes, you can have dinner on the table-perfect served over creamy mashed potatoes, pasta, or polenta.

Chicken marsala with mushrooms in a skillet resting in a rich cream sauce.
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Ingredients For Chicken Marsala

Chicken – Boneless Skinless Chicken Breasts work great for Chicken Marsala. You could also use chicken thighs, but will need to saute them longer since it is dark meat. We always use air chilled chicken for the best and most consistent quality.

You have two options for creating a thinner chicken breast:

  1. Pound the chicken breast until they are about ½ inch thick, Even thickness from end to end.
  2. Slicing the chicken breasts in half lengthwise. If you aren’t sure how to do it, this YouTube video shows exactly how that is done.

Dry Marsala Wine – The star of the show. Dry Marsala adds nutty, caramelized depth with just a hint of sweetness.

Ingredients shown are used to prepare chicken marsala.

All Purpose Flour – A light dredge in flour helps create that beautiful crust when the chicken hits the pan and it also thickens the sauce later as those browned bits mix in.

Seasoning – Kosher salt and black pepper is all you need to season the flour for dredging.

Chicken Broth – This is used to mellow the Marsala Wine in this Chicken Marsala Sauce. If you are particularly sensitive to salt, use a low sodium chicken broth.

Salted Butter – SALTED is the only type of butter we recognize at Mom’s Dinner. It is the one you can actually taste and is so yummy. You will divide the butter so that some will saute the chicken and some will saute the mushrooms.

Mushrooms – These mushrooms soak up flavor like sponges, adding depth and that classic savory, meaty quality that defines Chicken Marsala. Cremini offer slightly richer flavor than buttons.

Shallots & Garlic – Shallots are like a mild, sweet onion. If you don’t have shallots you can also use a yellow onion. Just make sure to finely mince it so it mixes into the sauce and you don’t have large chunks.

Cream – Finishes the sauce and makes it extra special, also balances the acidity of the wine. It's what gives Chicken Marsala that restaurant-worthy richness.

How To Make Chicken Marsala

This is a quick overview, with pictures, on how to make Chicken Marsala. For more detailed instructions and ingredient amounts, pop down to the recipe card.

Flour coated thin sliced chicken breats.

Step 1

Cut or pound the chicken thinner, then dredge in a mixture of flour/salt/pepper.

Golden brown cooked chicken breasts in a skillet.

Step 2

Saute in butter and oil, then remove from the pan.

Mushroom and garlic mixture with Marsala wine added.

Step 3

Add more butter, saute the mushrooms. Then add the garlic and shallots for 2 minutes. Deglaze with the Marsala wine, then simmer.

Step 4

Pour in the chicken broth and the cream, nestle in the chicken and warm through until thickened.

Step 5

Serve over top of mashed potatoes, noodles or polenta.

Serving Chicken Marsala

This Chicken Marsala is so good served over top of mashed potatoes, polenta or noodles. Here are some of our favorite mashed potato recipes to use:

Add a green veggie like asparagus , roasted broccoli, or green beans and some dinner rolls and you have an AMAZING dinner!

Storing & Reheating

Store leftover chicken marsala in an airtight container in the refrigerator for up to three days.

Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cream to loosen the sauce. Avoid reheating at high temperatures or in the microwave for too long as the cream sauce can break.

Freeze/thaw – Cool the chicken completely and transfer to freezer-safe containers for up to two months. Thaw overnight in the refrigerator before reheating gently on the stove.

Tips To Make It The Best

  • To check that your pan is hot enough before searing, run your finger under water and flick onto the surface of the pan. It should sizzle quite a bit when ready.
  • Dry Marsala is the traditional choice for wine and provides the right balance of savory and nutty flavors, but sweet Marsala will still work if that is all you can find. Cooking wine from your local grocery store will do the trick too.
  • Cremini or baby bella mushrooms are the most common, but button mushrooms also work well. For a deeper flavor try a mix of mushrooms such as shiitake or oyster.
  • Slice mushrooms fairly thick since they'll shrink when cooked. I cut each into about 5-6 slices.
  • To keep the sauce from curdling when adding the cream, keep the heat low and avoid boiling the sauce once it is added. Gently simmer to thicken and the cream will stay smooth.

More Chicken Dinner Recipes

Chicken marsala with heavy cream in a pan

Chicken Marsala with Heavy Cream

Tender, golden chicken breasts are nestled into a savory mushroom and Marsala wine sauce that's rich, flavorful, and comes together in just one pan. With just a handful of ingredients and about 45 minutes, you can have dinner on the table-perfect served over creamy mashed potatoes, pasta, or polenta.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 373kcal
Author: Susie Weinrich

Ingredients

  • 1 ½ lb. boneless skinless chicken breasts
  • ½ cup all-purpose flour - for dredging
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 Tbsp. olive oil
  • 4 Tbsp. salted butter - divided
  • 8 oz. cremini - sliced thick, or button mushrooms
  • 2 cloves garlic - minced
  • 2 Tbsp. shallot - or yellow onion; finely minced
  • ¾ cup dry Marsala wine
  • ½ cup chicken broth - low sodium preferred
  • ½ cup heavy cream

Instructions
 

Prep

  • Begin by creating thinner chicken breasts, there are 2 options here:
    1. Pounding covered in plastic wrap to an even thickness, about ½ inch each, and patting them dry with paper towels.
    2. Cutting the chicken breast in half lengthwise so you end up with 2 thinner chicken breasts. To a wide, shallow bowl, add the flour, salt and pepper. Mix to combine. Dredge each chicken breast lightly, shaking off the excess.
    1 ½ lb. boneless skinless chicken breasts
    Thin cut chicken breasts dredged in flour and laid out on a cutting board before cooking.
  • To a wide, shallow bowl or plate, add the flour, salt and pepper. Mix to combine. Dredge each chicken breast lightly, shaking off the excess.
    ½ cup all-purpose flour, 1 tsp. kosher salt, ½ tsp. freshly ground black pepper
    Flour coated thin sliced chicken breats.

Cooking Chicken Marsala

  • Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
    1 Tbsp. olive oil
  • Once fully heated up, add the chicken and sear until golden on both sides, about 3-4 minutes per side. If you have more than 4 chicken breasts you may need to do this in 2 batches so the chicken sears and doesn't steam.
    Transfer the chicken to a plate and cover loosely with foil.
    Golden brown cooked chicken breasts in a skillet.
  • In the same skillet, melt another 2 tablespoons of butter. Add the mushrooms and sauté until browned and their moisture has evaporated, about 2-3 minutes.
    8 oz. cremini
    Sliced baby bella mushrooms sauteeing in a skillet.
  • Stir in the garlic and shallot and cook briefly until fragrant. Deglaze the pan with the Marsala wine, scraping up any browned bits. Simmer for about 3 minutes to let the alcohol cook off.
    2 cloves garlic, 2 Tbsp. shallot, ¾ cup dry Marsala wine
    marsala wine poured into the mushrooms
  • Pour in the chicken broth and simmer for a couple of minutes until the liquid is slightly reduced.
    ½ cup chicken broth
  • Lower heat to medium low, stir in the heavy cream, and return the chicken to the skillet, nestling it into the sauce. Spoon sauce and mushrooms on top of the chicken breasts to incorporate more flavor. Cook until the chicken is fully cooked through (165℉) and the sauce has thickened slightly, about 10 minutes.
    ½ cup heavy cream
    Chopped parsley served over a skillet filled with chicken marsala and mushrooms.
  • Stir in the last tablespoon of butter to finish the sauce with a glossy sheen. Optionally garnish with chopped parsley before serving.

Storage and Reheating

  • Storage: Store leftover chicken marsala in an airtight container in the refrigerator for up to three days.
  • Reheat: Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cream to loosen the sauce. Avoid reheating at high temperatures or in the microwave for too long as the cream sauce can break.
  • Freeze/thaw: Cool the chicken completely and transfer to freezer-safe containers for up to two months. Thaw overnight in the refrigerator before reheating gently on the stove.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 373kcal | Carbohydrates: 16g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 582mg | Potassium: 678mg | Fiber: 1g | Sugar: 4g | Vitamin A: 513IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg

Shepherd’s Pie with Ground Beef

by Leave a Comment

“Obsessed” would be a good word to use for how I feel about this Ground Beef Shepherd’s Pie. I had it in my fridge last week and I found myself eating lunch at 10:30 am and dinner at 4:30 pm because I couldn’t wait to eat it! The Shepherd’s Pie is the perfect balance of a savory sauciness mixed with ground beef and veggies, topped with just the right amount of “oh so good” mashed potatoes. It is pure comfort food without feeling overly heavy. You too are going to be obsessed with this Shepherd’s Pie with Ground Beef.

Large skillet with mashed potatoes topping a ground beef and veggie mixture.

The secrets to making this THE BEST SHEPHERD’S PIE is in the sauce and mashed potatoes! The veggies and ground beef are simmered in a red wine, beef broth and tomato paste flavored sauce that makes this dish irresistible. Then the mashed potatoes that top it off are mixed with plenty of sour cream, garlic, butter and salt. Yes, please!

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Why You’ll Love It Too…

  • The filling isn’t just ground beef and veggies in a sauce, it is a flavor freight train that doesn’t stop! Red wine, beef broth, garlic, seasonings, tomato paste… We made sure the flavor is spot on.
  • Perfect comfort food family dinner.
  • Can be prepped ahead and baked for dinner.
  • Can be made ahead and frozen.
  • Filling and satisfying without being overly heavy.
  • Makes AMAZING leftovers.

Ingredients for Shepherd’s Pie

Ground Beef – This is the main protein in your Shepherd’s Pie. I recommend using an 85/15 ground beef so it has enough fat to be flavorful but not so much fat your dish is greasy. A 90/10 could work here as well.

Carrots, Onions, Celery and Garlic – These are the veggies you will saute and soften for the filling. As always I recommend leaving the garlic out until the last minute of saute time. It prevents it from burning and makes a more pronounced garlic flavor.

FAVORITE VEGGIE CHOPPER

Fullstar veggie chopper with attachments

This is a favorite tool of mine. It is a veggie chopper and makes really quick work of chopping things like carrots, celery and onions.

Check It Out On Amazon

Frozen Peas and Corn – These two make a great addition to the filling in your Shepherd’s Pie. No need to thaw these, just add them to the filling and they will “cook” in the oven.

Beef Broth – This is the main liquid for the sauce.

Red Wine – I HIGHLY recommend that you do not skip the red wine! If you do not want to buy an entire bottle just grab a carton or small "airplane" sized bottle. You only need ½ cup, but it makes all the difference.

Ingredients shown are used to prepare shepherd's pie in bowls and cups.

Worcestershire – Adds a necessary saltiness and umami to the sauce.

Tomato Paste – This adds another layer of flavor to the filling. Make sure to stir it into the ground beef and veggies so it coats everything and sautés just a little (helps to develop the flavors). If you are using a canned tomato paste don’t forget that it freezes really well in tablespoon portions!

Rosemary – Fresh chopped rosemary adds a beautiful layer of flavor to this dish. If you aren’t a fan of rosemary you can sub thyme.

Flour – Just an all purpose flour sprinkled into the filling will thicken the sauce perfectly so it is the right consistency and not soupy.

Seasonings – A mix of kosher salt, black pepper, onion powder and garlic powder season everything just right. However you will want to taste the filling before popping it in the oven to check for salt content. If your beef broth is not as salty or is low sodium you may need to add another dash of kosher salt.

Mashed Potatoes – It’s the very best topping for Shepherd's Pie. There is a great recipe included below in the recipe card for the mashed potatoes. However, you could also use one of these options:

Ground Turkey Shepherd's Pie in a cast iron skillet

Turkey Shepherd’s Pie

Where’s The Beef!?

If you don’t have ground beef or prefer to use ground turkey, check out this Turkey Shepherd’s Pie.

Get the recipe

How TO Make Shepherd’s Pie

Chopped onions, carrots sauteeing in a skillet.

Step 1

Saute the veggies in oil until the carrots are softening.

((boil the potatoes while making the filling)

Woode spoon resting in onion, carrots and ground beef mixture.

Step 2

Add in the garlic and ground beef and crumble/cook through.

Browned ground beef and carrots with chopped onions in a skillet.

Step 3

Stir in the seasonings and tomato paste. Then sprinkle in the flour and cook for 1 minute.

Wooden spoon resting a skillet with mixed veggies and ground beef mixture.

Step 4

Pour in the red wine, beef broth and Worcestershire. Scrape up bits from the bottom and simmer for 5 minutes.

Add frozen veggies.

Dollops of mashed potatoes added to a skillet with beef and veggie mixture.

Step 5

Finish making the mashed potatoes, then dollop on top of the ground beef filling.

Buttery mashed potatoes added to a skillet with ground beef gravy and veggies mixture, ready to bake.

Step 6

Smooth the mashed potatoes with a spoon or spatula.

Spoon resting in a veggie and beef gravy mixture topped with a thick measure of mashed potatoes.

Step 7

Bake for 30 minutes at 350°F. Let cool for 5-10 minutes before serving.

How TO Make Beef Shepherd’s Pie Ahead

You can absolutely make this Shepherd’s Pie a day or two ahead and bake on the night your are ready to have it for dinner. If you make it ahead I would recommend using a baking dish and not a cast iron skillet.

Simply prep completely and then let it cool without baking in the oven. Cover tightly and pop in the fridge for a day or two. When it is time to bake, uncover and bake at 350°F for about 30-35 minutes. Make sure the middle is warmed through before serving.

Storing and Reheating

Store any leftover Shepherd’s Pie in the fridge in a covered container for up to 4 days. Reheat portions in the microwave or in the oven at 350°F for about 15-20 minutes.

How to Freeze an Unbaked Shepherd's Pie

Freezing an assembled but unbaked shepherd's pie is often the best way to preserve that creamy, fluffy potato texture. When you bake it later, the potatoes cook for the first time, which keeps them from turning grainy.

Prepare and cool: Assemble your shepherd's pie in an oven safe dish or disposable foil pan, then let it cool completely in the refrigerator before freezing.
Wrap securely: Cover the top with a layer of plastic wrap, followed by a tight layer of heavy duty foil to prevent freezer burn.
Label and freeze: Don't forget to label it with the date and contents! Freeze for up to three months.

How to Freeze a Baked Shepherd's Pie

Cool completely: Let the pie come all the way down to room temperature before wrapping.
Wrap for protection: Tightly cover the dish with plastic wrap and then a layer of foil. If you plan to freeze it for more than a month, that double layer really helps preserve quality.
Freeze in portions: You can also portion the cooled pie into single servings before freezing perfect for quick lunches or easy dinners.

How to Reheat Shepherd's Pie from Frozen

For the best flavor and texture, thaw your shepherd's pie overnight in the refrigerator before baking.

If you thawed in the fridge overnight….

  1. Preheat your oven to 350°F.
  2. Bake for 30-40 minutes, until the center is hot.

If you are baking from frozen…

  1. Preheat your oven to 350°F.
  2. Remove the plastic wrap but cover the top with foil.
  3. Bake covered for 60 minutes.
  4. Uncover for the final 10-15 minutes so the top gets slightly golden.

Side Dishes

This can be served as a complete meal since it has your veggie, protein and starch. But if you want to make it more of a sit down type meal with multiple dishes, here are some favorites to pair with Ground Beef Shepherd’s Pie:

Recipe Tips

  • If you have leftover mashed potatoes this makes a great recipe to use them up!
  • Make Swoops in the mashed potatoes topping, the peaks brown beautifully in the oven.
  • Don't skip the red wine! It lends amazing depth of flavor.
  • If rosemary isn't your jam, sub in fresh thyme.
  • Pick a red wine you will like to drink. You only need ½ cup so you can enjoy the rest of the bottle.
  • Use an 85/15 or 90/10 ground beef for the best flavor.
  • If you use a 10 inch skillet, place a rimmed baking sheet underneath to catch spills in the oven.
  • Dollop the mashed potatoes on the top and then smooth them with a spatula or spoon.
Spoon resting in a veggie and beef gravy mixture topped with a thick measure of mashed potatoes.

Shepherd’s Pie Recipe

The Shepherd's Pie is the perfect balance of a savory sauciness mixed with ground beef and veggies, topped with just the right amount of "oh so good" mashed potatoes. It is pure comfort food without feeling overly heavy. You too are going to be obsessed with this Shepherd's Pie with Ground Beef.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 555kcal
Author: Susie Weinrich

Equipment

  • 12 inch oven safe skillet or 2 quart baking dish

Ingredients

Mashed Potato Topping

  • 2 lbs Russet potatoes - peeled and cut into 1-2 inch chunks
  • ¼ cup sour cream
  • 5 Tbsp. butter
  • 2 Tbsp. whole milk - or half and half
  • 1 tsp. Kosher salt
  • 1 clove fresh garlic - minced

Shepherd's Pie Filling

Instructions
 

Mashed Potatoes – could also use store bought mashed potatoes for easier prep.

  • Boil the russet potatoes in salted boiling water until they are fork tender. (do this while making the filling)
    2 lbs Russet potatoes
  • Mash the potatoes with the remaining ingredients and set aside until it is time for assembly.
    ¼ cup sour cream, 5 Tbsp. butter, 2 Tbsp. whole milk, 1 tsp. Kosher salt, 1 clove fresh garlic

Ground Beef and Veggie Filling

  • For the filling, heat oil in a 10-12 inch cast iron skillet (or oven safe pan) over medium heat. Add onion, celery, carrot and cook until softened, about 15 minutes.
    2 Tbsp. Olive oil, 1 small onion, ½ cup celery, ½ cup carrot
  • Add the ground beef and garlic, and crumble/cook until browned, about 5 minutes.
    If you have a lot of excess grease drain some before moving on.
    1 pound ground beef, 3 cloves garlic
    Woode spoon resting in onion, carrots and ground beef mixture.
  • Stir in the rosemary, salt, pepper, garlic powder, onion powder. Stir around. Then add the tomato paste, stir to coat the beef and veggies.
    2 tsp. fresh rosemary, 1 ½ tsp. Kosher salt, ½ tsp. pepper, 1 tsp. onion powder, ½ teaspoon garlic powder, 2 Tbsp. tomato paste
  • Sprinkle in the flour and cook 1 minute.
    2 tablespoon all purpose flour
    Browned ground beef and carrots with chopped onions in a skillet.
  • Deglaze the skillet with the red wine, beef broth and Worcestershire, scrape up any bits from the bottom of the pan.
    Simmer and reduce, about 4-5 minutes .
    1 Tbsp. Worcestershire sauce, 1 ½ cup beef broth, ½ cup red wine
  • Stir in the frozen peas and corn. Simmer filling for 2-3 minutes
    1 cup frozen peas, ½ cup frozen corn
    Wooden spoon resting a skillet with mixed veggies and ground beef mixture.
  • Remove from the heat. Taste the filling to see if it needs additional seasoning (salt or pepper)
  • If your skillet isn't oven safe OR if you are making this dish ahead, transfer the filling to a 2 quart baking dish.

Assembly & Baking

  • Dollop the mashed potatoes evenly over the filling. Using a spoon or spatula, spread the potatoes evenly over the filling and all the way to the edges of the skillet.
    Dollops of mashed potatoes added to a skillet with beef and veggie mixture.
  • Transfer the skillet to the oven. Bake at 350°F degrees for 30 minutes.
    Mom's Tip: You may want to put a baking sheet or foil under the skillet to catch any drips or boil overs.
    Buttery mashed potatoes added to a skillet with ground beef gravy and veggies mixture, ready to bake.
  • You can place under the broiler for 5 minutes at the end if you want the top to be golden brown.
  • Let the Shepherd's Pie rest for 5-10 minutes before serving.
    Spoon resting in a veggie and beef gravy mixture topped with a thick measure of mashed potatoes.

Making Ahead

  • The Shepherd's Pie can be made a day or two ahead and kept covered in the fridge. You may need to add 5 minutes to the cooking time to warm through straight from the fridge.

Freezing

  • Assemble your shepherd's pie, but don't bake in the oven. Let it cool completely in the refrigerator before freezing.
    Cover the top with a layer of plastic wrap, followed by a tight layer of heavy duty foil to prevent freezer burn.
    Freeze for up to three months.
  • Thaw in the fridge overnight and bake at 350°F for 30-40 minutes.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 555kcal | Carbohydrates: 43g | Protein: 20g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1251mg | Potassium: 1195mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2510IU | Vitamin C: 24mg | Calcium: 93mg | Iron: 4mg

Chicken and Stuffing Casserole

by 2 Comments

I think Stuffing deserves a spot at the dinner table all year long, not just at Thanksgiving. That is one of the reasons I created this Chicken and Stuffing Casserole Recipe. The other reason is that this Chicken and Gravy recipe has gone absolutely viral on Pinterest and I wanted to make another recipe that matched the “comfort food vibe” of that one… and this Chicken and Stove Top recipe does just that!!

A pan of chicken and stuffing with green beans and tomatoes in the background

Chicken breast are seasoned with salt, pepper, onion and garlic powder, then nestled in a cream style sauce, topped with stuffing and finished with some cubes of butter. It all bakes together in the oven in one pan. The chicken turns out so tender and the stuffing is buttery soft with a slightly crisp top.

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Why You’ll Love The Chicken and Stuffing

  • Big flavor payout for not a ton of work.
  • The chicken cooks up so tender and juicy in the cream sauce.
  • Excellent family dinner.
  • SO easy to make.
  • Stuffing for dinner during the week – no brainer!
  • One. Pan. Dinner.

Ingredients

Chicken Breasts – I find that a lot of chicken breasts (even the organic ones) are overly huge. I like to cut the chicken breasts lengthwise for better portioning and even cooking time.

Cream of Mushroom Soup & Cream of Chicken Soup – If “cream of” soups are a no-go for you, this recipe might not be for you. This is the main base of the sauce that coats the chicken.

Ingredients on a table for Chicken and Stuffing

Milk – Just 1 ¼ cups of milk mixes with the cream of soups to make the yummy cream sauce that the chicken bakes in.

Seasonings – You will want a mix of kosher salt, black pepper, onion powder and garlic powder to season the chicken and the cream sauce.

Box Stuffing – One box of Stove Top Stuffing tops the chicken and the cream sauce. If you have a hungry bunch, double it to two boxes!

Chicken Broth – A little chicken broth or stock will revive the box stuffing before you pop it in the oven.

Butter – Cube 3 tablespoon of cold butter and dot the top of the stuffing. It helps keep it buttery and moist in the middle, and gives it a slight crisp to the top.

homemade stuffing in a baking dish

Homemade Stuffing

If you want to use homemade stuffing on top of your chicken, check out this recipe… it has over 50 five star ratings and over 100 comments.

Get the recipe

How To Make Chicken Breast and Stuffing

This is a quick overview of how to make Chicken and Stuffing. For more detailed instructions and ingredient amounts, pop down to the recipe card. If you have a super hungry bunch, double the stuffing (also double the chicken broth), all other ingredients will stay the same.

Cut chicken breasts seasoned with salt, black pepper, onion powder and garlic powder

Step 1

Cut the chicken breast in half lengthwise and season. Set aside.

Stove Top Stuffing mixed with chicken stock

Step 2

Mix the stuffing with the warmed chicken broth and let sit to soak for a few minutes.

chicken breasts in a creamy sauce in a 9x13 pan

Step 3

Mix the cream of soups with the milk and seasonings. Pour into a 9×13 baking pan and nestle in the chicken.

butter cubed on top of stuffing and chicken in a baking dish

Step 4

Top with the prepared stuffing and then dot with butter. Bake covered with foil at 350°F for 30 minutes, remove the foil and bake another 30 mins.

Chicken and stove top stuffing casserole in a baking dish

Step 4

Let cool and thicken for about 10 minutes before serving.

Storing and Reheating

Keep any leftovers in the fridge in a covered container for up to 4 days. Reheat portions in the microwave. To reheat the pan pop in a 350°F oven, covered for 20 minutes, remove the foil and bake another 10 minutes. Ensure the middle is warm before serving.

More Yummy Chicken Recipes

chicken in a cream sauce with stuffing over top, in a 9x13 baking dish

Chicken and Stove Top Stuffing Casserole

Now this is comfort food. Chicken breasts cook in a super easy cream sauce and is topped with store bought stuffing. It's a super easy weeknight dinner that is made in one pan.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 1 hour
Cooling: 10 minutes
Servings: 5 people
Calories: 344kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 3 boneless skinless chicken breasts - split in half lengthwise to equal 6 thinner chicken breasts
  • 10.5 oz Cream of Chicken soup
  • 10.5 oz Cream of Mushroom soup
  • 1 ¼ cups milk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 oz. box Stove Top Stuffing - any flavor
  • 1 cup chicken stock - warmed
  • 3 tablespoon butter - cold, cubed

Instructions
 

NOTE

  • If you have a hungry bunch you can use 2 boxes of stuffing. Simply double the chicken broth as well, all other ingredients and the cooking time will stay the same.

PREP

  • Preheat the oven to 350°F
  • Cut the chicken breasts in half lengthwise. Season on all sides with a little kosher salt and black pepper (optionally also sprinkle on some onion powder and garlic powder). Set aside.
    3 boneless skinless chicken breasts
    Cut chicken breasts seasoned with salt, black pepper, onion powder and garlic powder
  • Add the stuffing to a bowl and mix in the warm chicken stock, let it soak for a few minutes. Fluff with a fork.
    6 oz. box Stove Top Stuffing, 1 cup chicken stock
    Stove Top Stuffing mixed with chicken stock
  • In a bowl whisk together both the cream of soups, milk, and seasonings.
    10.5 oz Cream of Chicken soup, 10.5 oz Cream of Mushroom soup, 1 ¼ cups milk, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon kosher salt, ½ teaspoon black pepper
    A mix of cream of chicken and mushroom soups and milk

ASSEMBLY

  • Pour into a 9×13 casserole dish. Lay the seasoned chicken in the sauce.
    chicken breasts in a creamy sauce in a 9x13 pan
  • Sprinkle the prepped stuffing over the chicken.
    stuffing sprinkled over chicken and cream sauce
  • Cube the butter and dot the top of the stuffing.
    3 tablespoon butter
    butter cubed on top of stuffing and chicken in a baking dish

BAKING

STORING AND REHEATING

  • Keep any leftovers in the fridge in a covered container for up to 4 days. Reheat portions in the microwave.
    To reheat the pan pop in a 350°F oven, covered for 20 minutes, remove the foil and bake another 10 minutes. Ensure the middle is warm before serving.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 344kcal | Carbohydrates: 20g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 1344mg | Potassium: 532mg | Fiber: 1g | Sugar: 5g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg

Instant Pot Spaghetti and Homemade Meatballs

by Leave a Comment

When I published the Instant Pot Spaghetti recipe I got a lot of comments from people saying they wanted protein with the spaghetti. You know we make a killer meatball here at Mom’s Dinner so I knew I needed to create a really good Instant Pot Spaghetti with Homemade Meatballs. This recipe DELIVERS!!! The meatballs are easy to put together, they are full of flavor and they stay together under the pressure of the Instant Pot. The spaghetti cooks in chicken broth and marinara sauce, infusing each noodle with so much flavor.

Fork resting on the side of a plate filled with spaghetti and meatballs.

This Instant Pot Spaghetti and Meatballs recipe holds up to all the standards of Mom’s Dinner – it’s an easy recipe with simple ingredients and has a huge flavor payout. You’re going to love it!

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Why You’ll Love This Recipe

  • Spaghetti and Meatballs = Classic Family Dinner
  • If you love your Instant Pot, you are going to love this recipe.
  • It’s super easy to make but has a huge flavor payout!
  • All cooked in one pot; no draining – no sautéing.
  • The pasta cooks in chicken broth, HUGE flavor.

Ingredients

MEATBALLS: This recipe is specifically for Spaghetti with Homemade Meatballs. IF you want to use frozen meatballs you will want to pop over to the Instant Pot Spaghetti with Frozen Meatball recipe, it is slightly different.

Ground Beef – I recommend using an 85/15 lean ground beef for your meatballs. It will have enough fat to be flavorful, but not so much that your spaghetti is greasy.

Panko Breadcrumbs – These are the coarser breadcrumbs and they make a perfect starch for the panade (which is a starch and a liquid combined to keep a ground meat recipe tender and juicy).

Milk – This is the liquid used for the panade and moistens the bread crumbs perfectly. Any type of milk will work.

Egg – 1 large egg will help bind the meatballs so they don’t fall apart in the Instant Pot.

EVOO – Extra Virgin Olive Oil will also help keep your meatballs juicy and tender.

Garlic – 2 raw garlic cloves minced and added the meatball mixture adds a ton of flavor! Make sure you mince it pretty well so there aren’t large chunks of garlic.

Seasoning – A combo of kosher salt, dried basil and onion powder is the perfect mix to flavor the meatballs.

Parmesan – You are going to love the flavor of parmesan in the meatballs. I recommend that you use coarsely ground parmesan to get little pockets of parm throughout. See photo below.

Buy a wedge of good parmesan, cut it into chunks and then pulse it in a blender or food processor until it resembles small gravel.

coarse ground parmesan cheese

PASTA:

Spaghetti – This recipe is specifically tested and written for classic spaghetti. If you choose to use a different thickness of pasta the cook time may be different.

Marinara – Use your family’s favorite jarred marinara sauce. We love Rao’s Marinara.

Chicken Broth – You can use chicken broth or water.. I will say that the chicken broth adds a really great layer of flavor to your pasta!! Give it a try.

Olive Oil – A little olive oil added before the pasta helps prevent the burn notice in the Instant Pot.

How TO Make Spaghetti and Meatballs in The Instant Pot

Raw meatballs shaped into balls.

Step 1

Mix the panade for the meatballs. Add the ground beef, then portion and roll the meatballs.

We love using a medium cookie scoop to portion meatballs!

Spaghetti noodles added to the instant pot in a criss cross design.

Step 2

Pour the olive oil in the bottom of the pot. Break the spaghetti and criss-cross it in a few layers in the Instant Pot.

Raw meatballs added to the top of the uncooked pasta in the instant pot.

Step 3

Pour in the chicken broth and kosher salt. Lay the meatballs over top.

Sauce added to the top of the meatballs in the instant pot.

Step 4

Pour HALF of the marinara over the meatballs.

Instant pot filled with cooked spaghetti and meatballs.

Step 5

Close the lid and set to cook for 4 minutes, do a 5 min natural release.

Spaghetti combined well with the sauce in the instant pot.

Step 6

Open the pot, remove the meatballs and then vigorously stir the spaghetti (any clumps should break apart easily). Pour in the remaining sauce and stir.

Meatballs resting in the instant pot on top of the spaghetti and pasta.

Step 7

Add the meatballs back to the pot or just serve them over top of the plated spaghetti.

Storing Leftovers

Keep any leftover Spaghetti and Meatballs in the fridge, in a covered container for up to 5 days.

Plate of spaghetti and meatballs that was prepared in the instant pot.

Tips For the Best Instant Pot Spaghetti With Meatballs

Avoid overmixing meatballs: Overworked proteins form tight bonds, leading to rubbery results. Mix until just combined.

Use 85/15 ground beef: It’s the best fat to lean ratio for flavor and texture without being overly greasy.

Tested with spaghetti noodles: Use spaghetti as your pasta. A noodle that is thicker or thinner will require different cook time.

Criss-cross the spaghetti: Breaking the noodles in half and layering them in a criss-cross patter helps the noodles not cook together.

Cook in chicken broth: For the most flavor use a chicken broth as your cooking liquid.

Only add half the marinara at first: This allows some of the sauce to infuse the noodles. Then you add the remaining half after the pressure cook so you have a nice balance of sauciness.

Side Dishes for Serving

A classic plate of spaghetti and meatballs pairs perfectly with simple sides. A crisp Caesar salad or a fresh green salad with vinaigrette adds just the right amount of brightness to cut through the rich tomato sauce. Garlic bread is always a must, and if you want to go a little extra, cheesy garlic bread makes it even better. For a nice little nibble on the side, a small bowl of assorted olives works beautifully to round out the meal.

More Instant Pot Spaghetti Recipes

Plate of spaghetti and meatballs that was prepared in the instant pot.

Instant Pot Spaghetti and Meatballs

This Instant Pot Spaghetti with Homemade Meatballs is all about simple ingredients coming together to make big flavor. The meatballs are made with ground beef -tender, juicy, and perfectly seasoned. A one-pot dinner with classic Italian ingredients, ready in no time!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Natural Release: 5 minutes
Total Time: 30 minutes
Servings: 6
Calories: 590kcal
Author: Susie Weinrich

Equipment

Ingredients

MEATBALLS – about 16 meatballs

SPAGHETTI

Instructions
 

Homemade Meatballs

  • In a large bowl mix the bread crumbs, extra virgin olive oil, and milk. Let sit for a few minutes to absorb.
    ¼ cup panko bread crumbs, 1 tablespoon milk, 1 tablespoon extra virgin olive oil
  • Add the egg, garlic, parmesan, seasonings and ground beef. Mix just until it is combined.
    1 lb ground beef, 1 large egg, ¼ cup parmesan cheese, 2 cloves garlic, 1 teaspoon dried basil, 1 teaspoon onion powder, 1 teaspoon kosher salt
  • Roll the meatballs, about 1.5Tbsp in size each – you will have around 16-18 meatballs.
    Raw meatballs shaped into balls.

Instant Pot Cooking

  • Layer the ingredients into the Instant Pot –
    1 tablespoon oil, spaghetti divided into sections and laid in a criss-cross pattern, pour the chicken broth over top, sprinkle in the kosher salt, layer in the meatballs. Then pour in HALF the jar of sauce.
    1 tablespoon olive oil, 1 lb. spaghetti, 3 cups chicken broth, 1 teaspoon kosher salt
    Sauce added to the top of the meatballs in the instant pot.
  • Set the Instant Pot to cook on high pressure, normal heat for 4 mins, then do a 5 min natural release. Finish with a quick release after that.
    Instant pot filled with cooked spaghetti and meatballs.
  • Remove the meatballs to a separate plate.
    Spaghetti combined well with the sauce in the instant pot.
  • Vigorously toss the spaghetti with tongs, any clumps should bread up easily. Add the remaining sauce and toss together.
    Don't worry if it looks a little watery, it will thicken as it cools.
  • Add the meatballs back to the pot and let everything cool for about 5 minutes.
    Meatballs resting in the instant pot on top of the spaghetti and pasta.

Serving

Storing

  • Keep in the fridge, in a covered container, for up to 5 days.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 590kcal | Carbohydrates: 66g | Protein: 28g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1902mg | Potassium: 762mg | Fiber: 4g | Sugar: 7g | Vitamin A: 576IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 4mg

Simple Cheesy Garlic Bread

by 2 Comments

How excited are you when you sit down to dinner and there’s Cheesy Garlic Bread!? I mean, it’s the best, like winning the food lottery. I always say that garlic bread is a universally loved side dish. I think CHEESY Garlic Bread is in a tie for that title. This garlic bread with cheese is the absolute best… the outside is crispy, the top is smothered in garlic butter, and it’s finished with a melty cheesy combo of mozzarella and parmesan.

Cheesy garlic bread with half a loaf sliced up ready to serve next to another golden brown cheesy bread loaf garnished with chopped up parsley.

Really good Garlic Cheese Bread does not need to be complicated… you just need some good bread, salted butter, garlic powder, and melty cheese. Everyone will be fighting over the last piece. Maybe you should make two loaves?

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Why You’ll Love This One

  • It is super easy to make
  • Has a really pronounced garlic butter flavor
  • Enough cheese to be cheesy… but not too much cheese
  • Made with simple ingredients
  • The bread gets crispy on the outside and buttery soft in the middle.
  • Universally loved side dish for any dinner!

Ingredients for Garlic Cheese Bread

French or Italian Loaf – the recipe was tested with both a French and Italian loaf of bread. Which means the cooking time is good for a bread that is at least 3 inches thick. The bread will stay soft in the middle, be nice and buttery, and have a crispy outer crust.

Olive Oil – either an extra virgin olive oil or regular olive oil will work. By brushing it on the crust side of the bread you ensure that the crust has a nice crisp to it!

Ingredients shown are used to prepare cheesy garlic bread.

Fresh Grated Mozzarella Cheese – Using a fresh shredded mozzarella is going to be so much better than pre shredded mozzarella. If you have a whole milk mozzarella it will be so creamy and delicious!

Fresh Grated Parmesan Cheese – Parmesan is the perfect cheese to pair with the mozzarella.

Salted Butter – it's the only butter we recognize here at Mom's Dinner… It's the only one with FLAVOR. If you are using unsalted butter you will want to add a little extra kosher salt when you melt it.

Garlic Powder or Granulated Garlic – whatever garlic powder you have in your spice cabinet will work great.

Kosher Salt – the salted butter will have a good amount of salt, but I like to add just a pinch to the garlic butter to enhance the garlic flavor.

How To Make Cheesy Garlic Bread

Silicone brush adding garlic butter to the bottoms of an Italian loaf.

Step 1

Cut the loaf in half, place cut side down and brush the olive oil on the crust.

Garlic butter spread over the middle of the halves of an Italian loaf of bread.

Step 2

Flip the bread over and brush the melted butter over the cut side. Pop in the oven for 10 minutes.

Shredded cheese added to the two halves of a garlic butter topped loaf of Italian bread.

Step 3

Top with mozzarella and parmesan cheese.

Golden brown cheesy bread with garlic on an aluminum foil topped baking sheet.

Step 4

Pop back in the oven for another 10 minutes.

Hand holding up a golden brown baked piece of cheesy garlic bread.

Step 5

Sprinkle with parsley (optional). And cut into slices for serving.

Make It A Dinner

Truly I think that garlic bread and cheesy garlic bread are universally loved side dishes. Here is one of our favorite menus to pair with Cheesy Garlic Bread…

More Dinner Bread Recipes

Hand holding up a golden brown baked piece of cheesy garlic bread.

Garlic Bread with Cheese

This cheesy garlic bread is made with a French or Italian loaf coated in olive oil, topped with garlic butter and two cheeses; mozzarella and parmesan. The outside is crispy and the top is cheesy and garlicky.
4 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 179kcal
Author: Susie Weinrich

Ingredients

  • Large French or Italian Loaf
  • 1 tablespoon Olive Oil or EVOO
  • 6 tablespoon Salted Butter
  • 1 teaspoon Garlic Powder - or Granulated garlic
  • pinch Kosher Salt
  • 1 ½ cup mozzarella cheese - fresh grated
  • ½ cup parmesan cheese - fresh grated
  • Fresh parsley - chopped (optional garnish)

Instructions
 

  • Preheat the oven to 400°F. Line a large rimmed baking sheet with foil.
  • Cut the bread in half lengthwise.
    Large French or Italian Loaf
  • Melt the butter with the garlic powder and pinch of salt.
    6 tablespoon Salted Butter, 1 teaspoon Garlic Powder, pinch Kosher Salt
  • Put the bread cut side down on the prepared baking sheet. Brush the olive oil on the outside of the bread (crust side).
    1 tablespoon Olive Oil or EVOO
    Silicone brush adding garlic butter to the bottoms of an Italian loaf.
  • Give the garlic butter a really good stir to mix the garlic into the butter. Flip the bread over and brush the garlic butter over the cut side.
    Garlic butter spread over the middle of the halves of an Italian loaf of bread.
  • Pop in the oven for 10 minutes.
  • Mix the shredded cheese together. Spread over the cut side of the bread.
    1 ½ cup mozzarella cheese, ½ cup parmesan cheese
    Shredded cheese added to the two halves of a garlic butter topped loaf of Italian bread.
  • Pop back in the oven for 10 minutes.
  • Let it cool slightly and then cut into slices and serve warm with dinner.
    Golden brown cheesy bread with garlic on an aluminum foil topped baking sheet.
  • Optionally sprinkle on cut parsley
    Fresh parsley
    Parsley topped garlic cheesy bread with half of the loaf sliced into individual pieces to serve.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 179kcal | Carbohydrates: 1g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 300mg | Potassium: 29mg | Fiber: 0.03g | Sugar: 0.3g | Vitamin A: 453IU | Vitamin C: 0.01mg | Calcium: 183mg | Iron: 0.2mg

Outstanding Beef Manicotti

by 3 Comments

This Beef Manicotti makes such an amazing family dinner. It’s one of those recipes that brings everyone to the table with a smile – no complaints, even from the picky eaters! The beef and ricotta filling is so flavorful, and you get to use your family’s favorite store-bought marinara sauce, we love a good short cut here at Mom’s Dinner.

Serving fork resting in a baking dish of hot stuffed beef manicotti dinner.

Another pillar of Mom’s Dinner recipes is big flavor payout for not a lot of effort. I worked this recipe over a few times to get the right flavor and texture. The ratio of ground beef to ricotta is balanced with the addition of mozzarella and parmesan. Then adding garlic and onion powder to the filling along with chopped garlic is the key to lots of flavor. You are going to love this Manicotti with Meat.

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Why You’ll Love them

  • Pure comfort food
  • The recipe has the perfect ratio of beef-cheese-sauce.
  • Easily customizable – ex. add spinach, sub sausage or ground turkey for the beef, add sauteed mushroom or zucchini to the filling.
  • Family friendly dinner
  • Perfect for feeding a crowd.

Ingredients for Manicotti

Manicotti Shells – An 8oz store bought manicotti package will have about 14 shells, which is perfect for this recipe. Boil them in salted water for about 4-5 minutes, they will continue to cook after draining, and will cook in the oven as well.

Ground Beef – I recommend either an 85/15 or 90/10 ground beef for your manicotti. It will have enough fat to be flavorful, but not so much that your dish turns out greasy.

Ricotta Cheese – Definitely opt for a whole milk ricotta for the creamiest and smoothest stuffed manicotti.

Portioned ingredients are laid out that are used to prepare beef manicotti.

Egg – One large egg will bind the filling together so it doesn’t spill out of the shells when it bakes.

Garlic & Onion – Adds amazing flavor to the beef and ricotta filling.

Mozzarella & Parmesan Cheese – The combo of two cheeses keeps the manicotti filling creamy and cheesy, and it makes for the perfect topping that gets melty and golden in the oven. Opt for a whole milk mozzarella for the creamiest melt!

Marinara – Choose your family’s favorite store bought marinara sauce as a great shortcut, we love Rao’s.

Tomato Sauce – Just an 8 oz can mixed with the store bought marinara gives you the right amount of sauce for the stuffed manicotti.

Seasonings – A blend of onion powder, garlic powder, Italian seasoning, kosher salt, black pepper and nutmeg season the filling perfectly!

How To Make Manicotti with Meat

Cooked manicotti shells cooling on a parchment paper coated cooling rack.

Step 1

Cook the manicotti for about 4-5 minutes in boiling salted water. Drain and layout on parchment paper to cool.

Ground beef browned with garlic and onions.

Step 2

Saute the ground beef with onions. Add the garlic. Add the seasoning, then set to the side to cool.

Cheese mixture in a glass bowl for manicotti stuffing.

Step 3

Make the ricotta and cheese mixture. Add the cooked ground beef mixture once it is cooled.

Store bought marinara sauce added to the bottom of a baking dish.

Step 4

Combine the marinara and tomato sauce, give it a taste and add seasonings as needed. spread about 1 cup of sauce over the bottom of the pan.

Stuffed manicotti shells added to a baking dish with marinara sauce on the bottom.

Step 5

Fill the cooked manicotti shells with the beef and ricotta mixture. Lay in the pan.

Shredded cheese topping the cheese stuffed manicotti shells in a baking dish.

Step 6

Cover with the rest of the marinara mixture, remaining cheese and parmesan. Cover with foil and bake

Close up of hot melty cheese over stuffed beef manicotti in a baking dish.

Step 7

Cover with foil and bake at 375°F for 20 minutes, remove foil and bake another 10-15 minutes.

Freezing and Storing

Storing & Reheating

  1. Store leftovers in an airtight container in the refrigerator for up to 3 days. 
  2. Reheat in the oven at 350°F covered with foil until warmed through, usually about 25-30 minutes. Single servings can also be microwaved in 60-second bursts. For best results, reheat baked manicotti in the oven so the cheese melts evenly and the filling stays creamy.

Freezing & Reheating

  1. To freeze before baking, assemble the manicotti in a disposable foil pan. Wrap tightly with plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator before baking as directed. 
  2. To freeze baked portions, store in airtight containers. Thaw overnight in the refrigerator before baking as directed.

Tips for the best Manicotti

  • Spoon the beef/ricotta mixture into a large zip lock bag, cut a corner from the bag and use as a piping bag. To make it easier to maneuver, do this in two batches.
  • You may need to push the filling to the middle of each manicotti shell with a small spoon or a clean finger.
  • Use your family’s favorite jarred marinara – we love Rao’s.
  • Don’t overcook the manicotti shells; they will continue to cook as they cool (carryover cooking), then cook again in the oven.
  • Don’t leave the manicotti shells in the strainer; lay them out on a piece of parchment paper so they don’t stick together.
  • Boiling your pasta with chicken broth or with 2 chicken bouillon cubes and a bay leaf will add a lot of flavor to this dish! Use any combination of chicken broth and water or use only chicken broth. 
  • Crush dried herbs between your fingers before adding to the dish. It breaks them open and refreshes the flavor.
  • If you can’t fit all the manicotti in your pan you can cut the noodles in half, then fill them and nestle them in the empty spaces.

Side Dishes For Beef Manicotti

A few slices of stuffed beef manicotti served from a baking dish with melted cheese spilling out into the serving fork resting there.

Have More Questions?

If you didn’t find the answer your were looking for or need to make some ingredient substitutions, ask AI to help you based on THIS specific recipe!

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Close up of hot melty cheese over stuffed beef manicotti in a baking dish.

Manicotti with Meat Recipe

Tender pasta shells are stuffed with a flavorful mixture of seasoned ground beef, creamy ricotta, and melty mozzarella, then baked in your favorite store-bought marinara sauce. It's classic comfort food made simple, and the best part-you don't need a long list of fancy ingredients to make it happen.
5 from 1 vote
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Prep Time: 35 minutes
Cook Time: 35 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 721kcal
Author: Susie Weinrich

Equipment

Ingredients

Assembly

  • 8 oz manicotti shells - (about 14 shells)
  • 24-28 oz. marinara sauce - jar of your favorite brand
  • 8 oz. tomato sauce - can
  • 2 Tbsp. fresh parsley (optional) - chopped for garnish

Ricotta and Beef Filling

  • 1 Tbsp. olive oil
  • 1 cup yellow onion - heaping, finely diced
  • 1 lb. ground beef - 90% or 85% lean preferred
  • 1 ½ tsp. Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 3 cloves garlic - minced
  • 15 oz. whole milk ricotta cheese
  • 1 large egg - lightly beaten
  • ⅛ tsp. ground nutmeg
  • 10 oz. mozzarella cheese - fresh shredded, divided
  • ½ cup parmesan cheese - fresh grated, divided

Instructions
 

  • Start by preheating the oven to 375°F. Spray the bottom of a 9×13 OR 10×15 baking dish with non-stick spray.
  • Cook the manicotti shells in salted boiling water for about 4-5 minutes, stirring occasionally so they don't stick to the bottom of the pot, then drain and lay them flat on parchment so they don't stick together.
    8 oz manicotti shells
    Cooked manicotti shells cooling on a parchment paper coated cooling rack.
  • Heat olive oil in a large skillet over medium heat and sauté the diced onion until softened, about 5 minutes.
    1 Tbsp. olive oil, 1 cup yellow onion
  • Add the ground beef and season with Italian seasoning, salt, and pepper. Cook and crumble until the meat is browned and cooked through.
    1 lb. ground beef, 1 ½ tsp. Italian seasoning, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 tsp. kosher salt, ½ tsp. black pepper
  • Add the garlic and cook another minute. Drain any excess grease. Set ground beef mixture aside to cool.
    3 cloves garlic
    Ground beef browned with garlic and onions.
  • In a large mixing bowl combine the ricotta, egg, nutmeg, 6 oz. of the mozzarella, and half of the parmesan.
    Add the cooled beef and onion mixture and stir well until everything is evenly combined.
    15 oz. whole milk ricotta cheese, 1 large egg, ⅛ tsp. ground nutmeg
    Cheese mixture in a glass bowl for manicotti stuffing.
  • In another bowl, stir the jarred marinara and tomato sauce together. Add salt and seasoning as needed.
    24-28 oz. marinara sauce, 8 oz. tomato sauce

Assembly

  • Spread one cup of sauce mixture evenly over the bottom of the prepared pan.
    Store bought marinara sauce added to the bottom of a baking dish.
  • Carefully spoon or pipe the beef and ricotta filling into each manicotti shell and arrange them in a single layer in the dish.
    TIP: Spoon half of the beef/ricotta mixture into a large zip lock bag and cut off one corner. Use this to pipe the mixture into the shells. Then repeat with the rest of the filling.
    You may need to use a small spoon or clean finger to press the filling to the center or the manicotti shell.
    Stuffed manicotti shells added to a baking dish with marinara sauce on the bottom.
  • Pour the remaining sauce evenly over the filled shells. Sprinkle on the remaining 4 oz. mozzarella and ¼ cup parmesan.
    Shredded cheese topping the cheese stuffed manicotti shells in a baking dish.

Baking

  • Cover with foil and bake for 20 minutes.
  • Remove the foil and bake an additional 10-15 minutes until the cheese is melted and bubbly.
    Optional – finish with the broiler on for a minute or two to make golden spots on the cheese.
    A few slices of stuffed beef manicotti served from a baking dish with melted cheese spilling out into the serving fork resting there.
  • Optional – Garnish with parsley before serving.

To Make Ahead

  • To make this ahead of time, assemble the dish up to 24 hours in advance and refrigerate. Add about 10 minutes to the covered bake time if starting from cold

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat

  • For best results, reheat baked manicotti in the oven so the cheese melts evenly and the filling stays creamy. Reheat in the oven at 350°F covered with foil until warmed through, usually about 25-30 minutes.
    Single servings can also be microwaved in 60-second bursts.

Freeze/Thaw

  • To freeze before baking, assemble the manicotti in a disposable foil pan. Wrap tightly with plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator before baking as directed.
  • To freeze baked portions, store in airtight containers. Thaw overnight in the refrigerator before baking as directed.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 721kcal | Carbohydrates: 45g | Protein: 43g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1594mg | Potassium: 965mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1839IU | Vitamin C: 20mg | Calcium: 570mg | Iron: 5mg

30 Cozy Fall Dinner Recipes

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As the days get shorter and the air turns crisp, nothing feels more comforting than a warm, hearty dinner. Fall is the season of comfort food-when kitchens fill with the scent of simmering soups and savory sauces that make you want to linger just a little longer at dinner. This collection of cozy fall dinner recipes is designed to bring that feeling to your table.

A bowl of chicken and biscuits

From slow-cooked classics to quick weeknight dinners, these recipes highlight the best of autumn flavors that pair perfectly with a slice of crusty bread or a glass of red wine. Each recipe is made with simple ingredients you can find at any grocery store, but still delivers over the top flavor we all crave during this chilly season.

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Hearty Chicken & Turkey Recipes

two hands holding a bowl of chicken and gravy over mashed potatoes
Chicken and Gravy (over mashed potatoes)
Super flavorful, yet uncomplicated, recipe for Shredded Chicken and Gravy that is wonderful served over mashed potatoes. This is the comfort food you want when you need a little food lovin'.
Chicken and Gravy Recipe
turkey pot pie with a slice taken out
Homemade Turkey Pot Pie Recipe + Video
A delicious double crust, savory pot pie loaded with turkey, veggies, and herbs all in a creamy sauce. This is a great dish to make with leftover roasted turkey (or chicken!).
Turkey Pot Pie Recipe
Creamy Chicken and Noodles in a skillet garnished with parsley
Creamy Chicken and Noodles
Creamy Chicken and Noodles is the perfect comfort food dinner. Thick egg noodles and shredded chicken are mixed in a cream sauce that is flavored with spices and herbs. You can even add mixed veggies for a more well-rounded dinner entree.
Chicken and Noodles Recipe
A bowl of chicken and biscuits
Chicken and Biscuits Casserole
A super flavorful and thick chicken stew is topped with biscuits and baked in the oven. Amazing down-home flavor that everyone will love!
Chicken N Biscuits Recipe
cream cheese chicken enchiladas on a plate with red chili sauce, cheese, and avocados
Cream Cheese Chicken Enchiladas Recipe
Cream Cheese Chicken Enchiladas are a delicious and easy enchilada recipe. Yellow corn tortillas are filled with cream cheese, sour cream, and green chilies mixed with chicken. Red chili enchilada sauce coats the enchiladas and gooey cheese tops it all off!
Cream Cheese Enchilada Recipe
chicken in a cream sauce with stuffing over top, in a 9x13 baking dish
Chicken and Stove Top Stuffing Casserole
Now this is comfort food. Chicken breasts cook in a super easy cream sauce and is topped with store bought stuffing. It's a super easy weeknight dinner that is made in one pan.
Check out this recipe
Ground Turkey Shepherd's Pie in a cast iron skillet
Turkey Shepherd’s Pie
A delicious family dinner that has layers of ground turkey mixed with seasonings and herbs, carrots, and peas, all topped with creamy mashed potatoes and baked in the oven.
Shepherd’s Pie Recipe

Easily Set A Cozy Atmosphere

If it’s a snowy or rainy night, don’t miss the opportunity to set the coziest dinner atmosphere. Here are some of our favorite ways:

  • Dim the lights.
  • Simmer mulling spices on the stove-top.
  • Play soft music.
  • Put phones away.
  • Light candles.
  • Put on cozy sweat pants or jammies.
  • Throw dinner-at-the-table out the window and grab all the cozy blankets and put on a good movie or show! (my favorite)
  • If you do eat at the table serve family style so you can linger a little longer.

Autumn-Like Beef Recipes

a big bowl of spaghetti bolognese topped with parmesan cheese and parsley
Classic Bolognese Recipe
Traditional recipe for Beef Bolognese; starts w/ soffritto, add milk, white wine, herbs & crushed tomatoes. It makes amazing Spaghetti Bolognese.
Bolognese Recipe
A pan of ground beef enchiladas with cheese melted over top
Ground Beef and Cheese Enchiladas Recipe
Dig into these beef and cheese enchiladas smothered in rich red sauce. Topped w/ melty cheese and all your favorite fresh fixings.
Beef Enchilada Recipe
a large bowl filled with mashed potatoes topped with Swedish Meatballs
Easy Swedish Meatballs Recipe
The best Swedish Meatball recipe you will make! A perfect meatball is simmered in a delicious homemade sauce/gravy and served over mashed potatoes, egg noodles or rice.
This is WAY better than the Ikea Swedish Meatballs.
Swedish Meatball Recipe
Hand scooping up a serving of baked rigatoni with a cheesy pull coming from the pasta.
Hearty Baked Rigatoni
A big casserole pan of delicious meat sauce baked with rigatoni pasta and plenty of cheese. This recipe makes an amazing family dinner!
Baked Rigatoni Recipe
meatloaf with a ketchup topping, on a platter with two slices cut
Beef Meatloaf Recipe
This is a classic meatloaf recipe, just like your Grandma made! Ground beef and ground pork are mixed with onions, garlic and seasonings then topped with a delicious Ketchup mixture. Slice the meatloaf up thick for an amazing dinner.
Meatloaf Recipe
The very best lasagna recipe in a 9x13 pan
Homemade Lasagna Recipe
The BEST Homemade Lasagna recipe you will make that your family will request again and again. Delicious layers of lasagna noodles, rich Italian sausage tomato sauce, herby ricotta and melty cheese bake up perfectly together. It is a great family dinner for any occasion.
Bonus, it can be made ahead and even frozen for easy dinner prep!
Lasagna Recipe
homemade sloppy joe's being heaped on a bun
Homemade Sloppy Joes Recipe
This is a classic Midwestern recipe for Sloppy Joe's sandwiches that is made with a simple homemade sloppy joe sauce, mixed with ground beef, onion and garlic. Makes a super quick and casual dinner.AKA: maid rite, tavern, manwich, or loose meat sandwich
Sloppy Joe’s Recipe
Italian Meatloaf in a pan, with one slice cut
Italian Meatloaf Recipe Easy
An easy recipe for Italian flavored meatloaf. It has all the flavors of your favorite Italian meatballs. Makes a great entree for an Italian dinner!
Italian Meatloaf Recipe

Perfect Soups & Stews For Fall

big bowl of chicken noodle soup
Homemade Egg Noodle Chicken Soup
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Vegetable Fried Rice

by 1 Comment

I've tested all the small details that make this Veggie Fried Rice taste like something you'd get at your favorite restaurant. From using cold, day old rice to pouring the sauce around the edges of the pan. This recipe will have your family asking if you secretly got take-out for dinner.

Vegetable fried rice served in a wok with the wooden serving spoon resting in the mixture.

Next time you have leftover rice in your fridge, you will know exactly what to make – this Fried Vegetable Rice recipe! The carrots, onions, peas and bean sprouts are traditional, but if you have some broccoli, celery and other veggies that need to be used up, absolutely toss them in!

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Ingredients for Vegetable Fried Rice

The list for this Fried Rice will look long, but if you are cooking any type of Asian style food in your kitchen, chances are you will have a lot of these ingredients in your fridge and pantry:

Long Grain Rice - leftover rice that is slightly dried out makes the very best fried rice. If you don't have leftovers, cook up some rice and cool completely. Spread it out on a large sheet pan, breaking up large clumps into more individual grains. Refrigerate overnight, uncovered, so that the grains of rice can "dry" out making for an authentic crispier fried rice. 

Sugar - just a little sugar balances the saltiness of the soy sauce.

Soy Sauce - Kikkoman's or other standard store brands are great …for a more "authentic" taste look for Lee Kum Kee brand.

Ingredients shown are used to prepare homemade vegetable fried rice.

Canola or Veg Oil - these have a nice high smoke point that will work well when making fried rice.

2 Eggs - traditionally any type of fried rice has egg scrambled throughout the rice.

Onion - yellow or white onion will work.

Carrot - make sure you finely dice the carrot so it will soften quickly in the skillet. A little smaller than the size of the peas.

Frozen Peas - to thaw the frozen peas place them in a bowl of hot water. They will defrost perfectly, and remain "crisp" and bright green. Drain the water before adding to the skillet.

Garlic Cloves - infuses a very traditional flavor into the Veggie Fried Rice.

Bean Sprouts - these are optional, I love the texture they add to the fried rice, but it will be just as delicious without them too.

Shaoxing Wine or cooking sherry - this is a type of Chinese cooking wine, it is also used in Lo Mein and this Chicken Fried Rice. You can find it in Asian or International grocery stores or in the Asian foods aisle. If you can't find Shaoxing Wine you can use cooking sherry.

Sesame Oil - just a dash of sesame oil at the end of cooking adds a really beautiful flavor!

Oyster Sauce - this adds a nice umami flavor. It is rich and thick… but I promise it doesn't taste like oysters or fish.

Scallions - sliced green onions add a great texture and flavor to the fried rice

HOw TO Make Fried Rice with Veggies

This is a quick over view of how to make Fried Vegetable Rice, for more detailed instructions, pop down to the recipe card.

The recipe goes really fast once you start cooking. I highly recommend that you chop and prep ingredients, and measuring everything before starting.

Scrambled eggs in a wok.

Step 1

Cook the eggs in a skillet until puffed, but not fully cooked. Remove to a plate.

Diced onions with diced carrots cooking in a wok.

Step 2

Add 1 tablespoon oil, the saute the carrots and onions until slightly softened. Add the garlic and cook 1 more min.

Cold rice added to the vegetable mixture.

Step 3

Stir in the cold rice, and press into an even layer and cook for 30 seconds to 1 minute.

Sauce being added to the vegetable fried rice mixture in a wok.

Step 4

Add the eggs back and push everything to the center. Deglaze the pan with the sugar/soy sauce mixture.

Hand pouring sauce into wok with fried rice mixture.

Step 5

Add in the peas, sprouts, salt and pepper. Stir. Then push everything to the center again and pour in the Shaoxing wine.

Top view of a wok with homemade vegetable fried rice.

Step 6

Stir to combine, then it’s time to eat!

Optionally garnish with sliced green onions.

Veggie Variations

The recipe calls for a combo of onion, carrots, peas and bean sprouts. But this Vegetable Fried Rice is a GREAT recipe to use up anything that is left in your vegetable drawer.

  • Broccoli
  • Frozen Corn
  • Celery
  • Bell Peppers
  • Zucchini or Squash
  • Asparagus
  • Mushrooms
  • Sugar Snap Peas or Snow Peas
  • Cabbage

Fried Vegetable Rice Tips

Use long grain white rice or a combination of 2 parts long grain white rice to 1 part jasmine rice for the most authentic blend

Wash rice in a fine mesh sieve before cooking - this removes the surface starch for a less sticky rice - you don't want sticky clumps of rice when making fried rice or the rice will steam vs. fry and it will be soggy. The more individual grains of rice you have the better it will fry. Break up large clumps before adding to the pan.

Cold rice is necessary for fried rice. Use day old rice that has been refrigerated or make cooked rice – cool to room temperature and then spread it out on a large sheet pan, breaking up large clumps into more individual grains. Refrigerate overnight uncovered so that the grains of rice can "dry" out making for a crispier fried rice. You want to dehydrate the rice so it absorbs the flavors while frying but does not become soggy or steam vs. fry.

When making fried rice, push the ingredients to the center before adding the liquid ingredients. Rice is a very porous ingredient that will soak up sauces, if you pour the sauce right over the rice it may soak up in one spot and not distribute flavor evenly.

For soy sauce - Lee Kum Kee is our favorite brand and gives a really nice authentic flavor.

Have all of your ingredients measured out and prepared before cooking as the "stir fry" cooking process goes very fast.

Serving Fried Rice

When you serve Veggie Fried Rice it can be a wonderful main course or side dish. If you make it as the main dish, the recipe as written should serve 2 people. If you want to use the recipe as a side dish, plan on getting 4 servings.

Here are some great entree recipes that go with Fried Rice as a side dish:

Top view of a wok with homemade vegetable fried rice.

Fried Rice Recipe with Vegetables

Vegetable Fried Rice is quick, easy, and full of flavor. It's the perfect weeknight dinner or side dish that will taste like you ordered take-out at your favorite restaurant.
Dinner – 2 people
Side Dish – 4 people
5 from 1 vote
Print Pin Rate Text
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people – side dish
Calories: 514kcal
Author: Susie Weinrich

Ingredients

  • 2 cups long grain white rice - cooked, - cooled and refrigerated uncovered overnight on a sheet pan
  • ½ teaspoon sugar
  • 1 Tbsp. soy sauce
  • ¾ tsp. kosher salt
  • ½ tsp. pepper
  • 3 Tbsp. canola - or vegetable oil, divided
  • 2 eggs - beaten
  • ½ cup onion - chopped
  • ½ cup carrot - finely diced
  • 2 cloves garlic - chopped
  • ¼ cup frozen peas - defrosted completely
  • Handful bean sprouts
  • 2 tsp. Shaoxing wine - or cooking sherry
  • 1 tsp. toasted sesame oil
  • 1 tsp. oyster sauce
  • ⅓ cup scallions - or cooking sherry

Instructions
 

PREP

  • NOTE ON PREP: The recipe comes together pretty quickly once you get started, highly recommend measuring and chopping everything before you get started!
  • In a small bowl, combine the sugar and the soy sauce and stir until the sugar has dissolved. Set aside
    1 Tbsp. soy sauce, ½ teaspoon sugar
  • In another small bowl combine the kosher salt and pepper. Set aside
    ¾ tsp. kosher salt, ½ tsp. pepper
  • Beat the 2 eggs in a bowl with a pinch of salt and set aside.

MAKING VEGGIE FRIED RICE

  • NOTE ON WHY YOU PUSH INGREDIENTS TO THE CENTER : we recommend not skipping this, rice is a very porous ingredient that will soak up sauces, if you pour the sauce right over the rice it may soak up in one spot and not distribute flavor evenly.
  • In a large non stick skillet or wok, heat 1 tablespoon oil over high heat.
    Once the oil is hot and shimmering, add in the 2 beaten eggs and allow to sit in the oil for 15 seconds. They should puff up. Then lightly stir to scramble - remove from the heat before fully cooked and place on a plate and set aside.
    2 eggs
    Scrambled eggs in a wok.
  • Wipe out the skillet or wok and place back on high heat. Add in 1 Tbsp. oil. Once hot add in the onion and carrot.
    ½ cup onion, ½ cup carrot
  • Saute for 1-2 minutes until the onion starts to become translucent (stir constantly as it can burn easily). Add in the chopped garlic and saute for 15 seconds.
    2 cloves garlic
    Diced onions and carrots sauteeing in a wok.
  • Add in 1 more Tbsp. oil and add the cold rice. Press the rice down into a single layer and allow to cook undisturbed for 30 seconds - 1 minute.
    2 cups long grain white rice
    Cold rice added to the vegetable mixture.
  • Stir rice mixture and add the lightly scrambled egg back in. Push ingredients to the center of the pan and pour the soy sauce mixture around the edge. Toss ingredients together.
    Sauce being added to the vegetable fried rice mixture in a wok.
  • Add in the salt, pepper, defrosted peas and a handful of bean sprouts. Toss together and push mixture to the center of the pan again.
    ¼ cup frozen peas, Handful bean sprouts
  • Deglaze the pan by pouring the 2 tsp. Shaoxing wine around the edge of the mixture. Then stir together.
    2 tsp. Shaoxing wine
    Hand pouring sauce into wok with fried rice mixture.
  • Remove from heat and add in the toasted sesame oil, oyster sauce and sliced scallions. Toss and serve immediately.
    1 tsp. toasted sesame oil, 1 tsp. oyster sauce, ⅓ cup scallions
    Top view of a wok with homemade vegetable fried rice.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 514kcal | Carbohydrates: 81g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 648mg | Potassium: 286mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2948IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 2mg

Broccoli Cheddar Soup

by 8 Comments

What’s my order at Panera… Broccoli Cheese Soup with a Fuji Apple Salad. Always. I wanted to be able to make a really good Broccoli Cheddar Soup at home, and this recipe NAILS IT. It is easy to make and turns out so delicious! It is creamy and decadent without being overly thick, which is exactly how I wanted it. You are going to absolutely love this one! Serve it up with a warm baguette for an over-the-top dinner!

Ladle of broccoli cheddar soup pulling out of a Dutch oven pan.
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Why You’ll Love This Broccoli Cheddar Soup

  • This is a pretty easy soup to make.
  • It has very simple ingredients
  • The flavor is spot on – with the broccoli and cheese taking center stage.
  • The combo of chicken broth and milk make for a really great texture.
  • It is cheesy and creamy, without being overly thick.
  • The cheese melts into the soup so smoothly, never gritty.

Ingredients

Broccoli – A couple heads of fresh broccoli should do the trick. Chop it into small bite size pieces. It’s ok if it looks like a crazy mess, it will cook up perfect in the soup. I like to use fresh broccoli in lieu of frozen broccoli. The frozen version will have too much water content, and sometimes I find that frozen broccoli can have a chewy texture.

Onion – A yellow onion has the perfect flavor to enhance your Broccoli Cheese Soup.

Shredded Carrots – You have two options here – fresh grated carrots, or purchase shredded carrots at the store. I generally shred my own carrots with this hand crank shredded, with the finest grater. You get a finer shred than the store bought version.

Ingredients shown are used to prepare Broccoli cheddar soup.

Cheddar Cheese – For this recipe it is critical that you use fresh shredded cheese (I love this hand crank shredder to make it easier). Pre-shredded cheese has anti-caking starches that affect melting, and you want your cheese to melt super creamy! We have found that sharp or medium cheddar lends the best flavor. Mild is good, but doesn’t give that cheese flavor punch.

Chicken Broth – Just a store bought chicken broth or stock is great here.

Chicken Base – We love the Better Than Bouillon brand for chicken base. You can find it in the soup aisle near the bouillon. It comes in a jar and is in paste form. It adds great flavor to the soup.

Whole Milk – Is the perfect milk for Broccoli Cheese Soup. It is thick enough to enhance the creaminess, but not so thick that your soup ends up glumpy.

All Purpose Flour – The flour is whisked into the milk and then added to the soup – it thickens the broth perfectly!!

How To Make Cheese Broccoli Soup

Wooden spoon sauteeing onions and broccoli florets in a Dutch oven pan.

Step 1

Saute the broccoli, onions and kosher salt in the butter and oil.

Dutch oven pan with broccoli and onions simmering in chicken broth with chicken base.

Step 2

Add the chicken broth and chicken base and simmer for about 15 minutes.

Shredded carrots added to the broccoli mixture.

Step 3

Add in the shredded carrots and simmer another 5 minutes.

Added a flour mixture to the broccoli mixture to thicken the soup.

Step 4

Whisk the flour into the milk until it is smooth. Slowly stir into the soup.

Hand sprinkling in shredded cheddar cheese to the broccoli mixture.

Step 5

Add the grated cheese by the handful so it melts nice and creamy.

Hands picking up a Dutch oven pan filled with creamy Broccoli cheddar soup.

Step 6

Remove from the heat and let cool for a couple minutes. Taste for seasoning. Serve warm.

Serving

Get a big crusty loaf of ciabatta bread or a baguette, warm it up in the oven and dip it into the Broccoli Cheese Soup… BEST DINNER! A Fuji Apple Salad or Simple Side Salad also make a great side dishes.

Hand dunking a hunk of bread into a bowl of with creamy broccoli cheddar soup.

Storing Broccoli Cheese Soup

Keep leftover, cooled Broccoli Cheese Soup in an airtight container in the fridge for up to 5 days. It will thicken considerably in the fridge. To reheat add a little milk or chicken broth to reconstitute.

I would not recommend freezing the broccoli cheese soup because of the milk and melted cheese content.

Broccoli Cheese Soup Tips

  • Use fresh shredded cheese for the best texture.
  • Chop the broccoli into small pieces; it’s ok if it looks like a mess, it all cooks together perfectly.
  • Use whole milk for the best texture.
  • Medium or Sharp cheddar will give you the best flavor.
  • Add the cheese by the handful so it doesn’t clump together in the soup.

More Creamy Soup Recipes

Ladleful of broccoli cheddar soup coming out of a Dutch oven, ready to serve.

Broccoli Cheese Soup Recipe

This easy Broccoli Cheddar Soup tastes just like Panera but is made with simple, everyday ingredients. Fresh broccoli, carrots, onion, cream, and sharp cheddar come together for a cozy, creamy soup that's perfect for weeknight dinners.
5 from 4 votes
Print Pin Rate Text
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 5
Calories: 506kcal
Author: Susie Weinrich

Ingredients

Instructions
 

  • In a large pot over medium heat add the oil and butter. Once hot add the broccoli, onion and kosher salt. Sauté for about 10 mins.
    4 tablespoon salted butter, 2 tablespoon olive oil, 3 cups broccoli, 1 ½ cups onion, 1 teaspoon kosher salt
  • Add the carrots and sauté another 5 minutes.
    1 cup carrots
  • Add the chicken broth and chicken base, simmer for about 15 mins with the lid partially on, stirring occasionally. Just until the broccoli is nice and soft.
    2 teaspoon chicken base, 2 ¾ cups chicken broth
  • In a bowl combine the flour and milk and whisk until smooth. Then slowly add to the soup while stirring
    3 cups whole milk, ½ cup all purpose flour
  • Add the grated cheddar cheese, a handful at a time, stirring so it melts in smooth.
    8 oz block sharp cheddar cheese
  • Taste for seasoning (salt and pepper). Serve warm with crusty bread like ciabatta or a baguette
  • The soup will thicken as it cools, add a little milk or chicken broth and warm through to reconstitute.

Recipe Tips and Notes:

Use fresh shredded cheese for the best texture.
Chop the broccoli into small pieces, it’s ok if it looks like a mess, it all cooks together perfectly.
Use whole milk for the best texture.
Medium or Sharp cheddar will give you the best flavor.
Add the cheese by the handful so it doesn’t clump together in the soup.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 506kcal | Carbohydrates: 29g | Protein: 20g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 1597mg | Potassium: 615mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5581IU | Vitamin C: 52mg | Calcium: 557mg | Iron: 1mg