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Down Home Broccoli and Cheese Casserole

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This Broccoli and Cheese Casserole was tested and tested again until we got it JUST right! The broccoli turns out perfectly tender, but not mushy. The cheese sauce is flavored to perfection and has the best texture (not grainy or gritty), and the panko topping stays perfectly crispy. This Broccoli Casserole is a super decadent side dish that you will love serving at your table.

Spoon resting in a serving dish for broccoli cheese casserole dish with a portion gone.
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5 Reasons It’s The Best

  1. The broccoli is par boiled to make sure it is perfectly tender after it bakes.
  2. The cheese sauce is seasoned to absolute perfection!
  3. We avoid grainy or gritty cheese sauce by making a roux, adding milk, cream cheese and then melting the cheese in off the heat.
  4. The cheese to broccoli ratio is just right.
  5. You are going to love the mix of textures – tender broccoli, gooey cheese and a crunchy topping.

Broccoli Cheese Casserole Recipe Ingredients

Fresh Broccoli Florets – We found that using fresh broccoli gives you the best texture and flavor. A great tip when cutting broccoli is to cut through the stem end to reduce the mess.

Sharp White Cheddar Cheese – The flavor of this cheese is perfectly paired with the broccoli. Whenever you are making a cheese sauce I highly recommend using freshly grated cheese instead of pre-shredded. The pre shredded cheese has an anti caking agent that changes the way it melts.

Ingredients shown are used to prepare downhome broccoli cheese casserole.

Salted Butter – Is the fat that makes the roux for your cheese sauce.

All purpose Flour – Is the starch that mixes with the butter and helps thicken the cheese sauce perfectly.

Whole Milk – This is rich enough to be the base for the cheese sauce, but too thick that your cheese sauce turns into alfredo!

Chicken Broth or Stock – You can also use a low sodium chicken broth if you are salt sensitive. This boosts the flavor of the cheese sauce.

Cream Cheese – Just like in this Scalloped Potatoes, a little cream cheese added makes the cheese sauce so much richer and delicious!

Seasonings – A mix of Lawry’s Seasoned Salt, cracked black pepper, dry mustard, onion powder, and garlic powder perfectly seasons the broccoli cheese casserole.

Topping – A mix of panko bread crumbs and salted butter give the top of the Broccoli Casserole a little texture and flavor boost.

How To Make Broccoli Casserole

Clean, raw broccoli florets drying on a paper towel lined baking sheet.

Step 1

Parboil and drain the broccoli.

Clean broccoli florets arranged in a baking dish.

Step 2

Place the broccoli in a greased 9×13 pan.

Roux in a skillet.

Step 3

Make a roux.

White cheese sauce in a skillet.

Step 4

Add the milk, broth and seasonings. Then melt in the cream cheese and cheese.

Homemade white cheese sauce being poured over bright green broccoli florets in a baking dish.

Step 5

Pour over the broccoli and mix.

Top view of panko breadcrumbs topping the cheese covered broccoli florets in a baking dish, ready to bake.

Step 6

Top with panko bread crumb mixture. Bake for 30-35 minutes.

Making It In Advance

This casserole can be assembled ahead of time without baking, covered tightly, and refrigerated up to 24 hours. Add the panko topping just before baking. Then you may need to add 5 minutes to the cooking time when baking right out of the fridge.

Variations

Bacon Broccoli – Stir in 6 slices cooked and crumbled bacon before baking.

Spicy Kick – Add ¼ teaspoon cayenne for gentle heat.

Caramelized Onion White Cheddar Broccoli Casserole – Thinly slice 1 large yellow onion and cook slowly in 1 tablespoon butter over medium-low heat for 20-25 minutes until deeply golden and soft. Stir the caramelized onions into the cheese sauce before pouring over the broccoli.

Serving

This Broccoli and Cheese Casserole is a down home side dish that should be served with something hearty and comforting. Here are some of our favorites for pairing:

Storing

Keep leftover Broccoli Cheese Casserole covered in fridge for up to 4 days. To reheat pop in a 350°F oven for 15-20 minutes until warmed through. Cover loosely with foil if needed to prevent over-browning.

Fork holding up a broccoli floret coated in a homemade cheese sauce.

Recipe Tips for The Best Broccoli Cheese Casserole

  • When cutting broccoli, place large florets top down and cut through the stem for smaller, bite-sized pieces.
  • To keep broccoli cheese casserole from getting watery, fresh broccoli should be briefly par-boiled and fully drained. Allowing excess steam to escape prevents dilution of the sauce.
  • If you've had issues with gritty cheese sauce, the most common causes are overheating or using pre-shredded cheese coated with anti-caking starches. Always remove the pan from direct heat before adding cheddar and shred cheese from a block.
  • Using chicken broth in broccoli cheese casserole adds savory depth without heaviness.
  • This casserole can be assembled ahead of time without baking, covered tightly, and refrigerated up to 24 hours. Add the panko topping just before baking.
Scoop of broccoli cheese casserole coming out of a baking dish.

Best Recipe for Broccoli Casserole

This Broccoli Cheese Casserole is the perfect blend of tender broccoli, velvety cheese sauce and a buttery panko topping. It's the perfect comfort food side dish.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 495kcal
Author: Susie Weinrich

Ingredients

  • 8 cups fresh broccoli florets - about 2-3 large heads
  • 4 tablespoon butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk - warmed 30-60 seconds in the microwave
  • 1 cup chicken broth - warmed about 30 seconds in the microwave
  • 4 oz cream cheese - cubed and softened
  • 1 teaspoon Lawry's Seasoned Salt - or to taste
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon dry mustard
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 8 oz sharp white cheddar cheese - about 2 cups; freshly shredded

Topping

Instructions
 

  • Preheat oven to 375°F. Lightly spray a 9×13 casserole dish with cooking spray.
  • Bring a large pot of well-salted water to a boil. Add broccoli florets and cook 2-3 minutes until bright green and just tender. Drain thoroughly and allow steam to evaporate by spreading on a paper towel lined tray. Excess moisture will thin the sauce.
    8 cups fresh broccoli florets
    Clean, raw broccoli florets drying on a paper towel lined baking sheet.
  • In a saucepan over medium heat, melt 4 tablespoon salted butter. Whisk in flour and cook 1-2 minutes until smooth and lightly golden. This roux forms the base that thickens the sauce.
    4 Tbsp butter, ¼ cup all-purpose flour
    Roux in a skillet.
  • Slowly whisk in the warmed milk and chicken broth, adding gradually while whisking continuously to keep smooth. Continue cooking, whisking often, until thickened enough to coat the back of a spoon, about 4-6 minutes.
    2 cups whole milk, 1 cup chicken broth
    White cheese sauce in a skillet.
  • Reduce heat to low. Add cubed cream cheese and stir until completely melted and smooth.
    4 oz cream cheese
  • Stir in Lawry's Seasoned Salt, freshly cracked pepper, dry mustard, onion powder, and garlic powder. Remove from heat.
    1 tsp Lawry's Seasoned Salt, ½ tsp freshly cracked black pepper, ½ tsp dry mustard, ½ tsp onion powder, ¼ tsp garlic powder
  • Gradually add shredded cheddar, stirring until fully melted and silky. Do not allow the sauce to boil once cheese is added, as high heat can cause separation and graininess.
    8 oz sharp white cheddar cheese
  • Spread drained broccoli evenly in prepared casserole dish. Pour cheese sauce evenly over the top.
    Homemade white cheese sauce being poured over bright green broccoli florets in a baking dish.
  • In a small bowl, combine panko with 3 tablespoon melted butter and sprinkle evenly over casserole.
    1 cup panko breadcrumbs, 3 Tbsp salted butter
    Breadcrumbs being sprinkled over cheese coated broccoli florets.
  • Bake uncovered 30-35 minutes until bubbling around edges and golden brown on top. Optionally, broil for a couple of minutes for better browning.
    Golden brown broccoli cheese casserole.
  • Let rest 10 minutes before serving to let the cheese sauce cool and thicken.

Making Ahead

  • This casserole can be assembled ahead of time through step 8, without baking, covered tightly, and refrigerated up to 24 hours. Add the panko topping just before baking.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 495kcal | Carbohydrates: 26g | Protein: 19g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 955mg | Potassium: 629mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1929IU | Vitamin C: 108mg | Calcium: 469mg | Iron: 2mg

Iowa Fried Pork Tenderloin Sandwiches

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If I see a Fried Pork Tenderloin Sandwich on a menu, I order it. It’s what I call my must-order! Well, that and French onion soup! In all my orders only ONE has ever truly nailed it, and I’ll never forget it. It had breading that was crispy and full of flavor, the pork was tender and just as flavorful, and the toppings were spot on; a crazy generous amount of horseradish mayo, white onions, shredded iceberg lettuce, and (maybe) dill pickle slices. THAT is the sandwich I’ve been chasing ever since.

Close up of a fresh made fried pork tenderloin sandwich topped with onion rings, pickles, horseradish mayo and lettuce.

So I got to work making my own…. the secret to this fried pork sandwich is in three places: the cut of pork, the marinade and the seasoned breading.

  1. I use pork tenderloin sliced into rounds and pounded thin.
  2. Then I soak it in a seasoned buttermilk marinade, which keeps the pork juicy and helps the breading cling to every bite.
  3. For the crust, I skip standard breadcrumbs and opt for crushed saltine crackers, the same trick that makes my chicken fried steak so good.

The result is a homemade pork tenderloin sandwich that tastes like it came straight from a country road diner in Iowa; crispy, juicy, and flavorful all the way through!

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What is An Iowa-Style Pork Tenderloin Sandwich

Breaded pork tenderloin sandwiches are a Midwest classic, especially in Iowa where it can be called an Iowa Skinny. It’s also really popular in Indiana. It starts with pork tenderloin that's pounded very thin, breaded in crushed saltines, and then fried. It gets slapped on a regular hamburger bun that can look crazy because the fried pork hangs so far past the edges. The garnishes are simple, but important… some kind of mayo or horseradish mayo, shredded iceberg lettuce and sliced onion.

Two hands holding a fried pork tenderloin sandwich with chips laying around under the sandwich.

You Will Love This Iowa Pork Tenderloin Sandwich!

  • Nostalgic Midwest diner classic, right in your kitchen – the kind of sandwich you'd drive a back road for, but made at home.
  • Crispy outside, juicy and tender inside – The Saltine cracker crust gives it the iconic craggly, crunchy texture that breadcrumbs just can't replicate.
  • Approachable recipe – not necessarily a quick weeknight meal, but not complicated either.
  • Make-ahead friendly – marinate overnight, bread up to an hour ahead, fry when ready.
  • Crowd-pleaser for game days, weekend lunches, and family dinners.

Pork Tenderloin Sandwich Recipe Ingredients

The full list of ingredients is in the recipe card, but this section highlights the main ingredients and appropriate substitutions.

  • Pork tenderloin – you can swap with pork loin, but know that it won't quite be the same. Different cut, different texture, different cooking methods. I consider tenderloin essential to making this right.
  • Prepared horseradish – mixed up with mayo is SO good! You can also use plain mayonnaise, or stir a small amount of yellow mustard into mayo for a milder tang.
  • Buttermilk – you can make your own by combining 1 cup whole milk with 1 tablespoon white vinegar or lemon juice, stir, and let sit 5 minutes before using.
Ingredients laid out are used to prepare fried pork tenderloin to make sandwiches.
  • Saltine crackers – crushed oyster crackers or plain panko breadcrumbs also work. The texture will be slightly different but still crispy.
  • Lawry's seasoned salt – any all-purpose seasoned salt or grocery store house-brand season salt blends.
  • Iceberg lettuce – green leaf lettuce or romaine, shredded thin, are decent subs.
  • Hamburger buns – soft white kaiser rolls or potato buns also work well. The bun is meant to be intentionally small to emphasize the overhang.

Why Saltine Crackers Make the Best Crust

Saltines might seem like a simple ingredient, but they’re one of the secrets behind a truly great Iowa-style (and Indiana) pork tenderloin sandwich. Midwestern cooks relied on inexpensive pantry staples for many of their recipes. Saltines were almost always on hand and produced consistent results. Their texture, flavor, and frying performance combine to create the kind of crust that’s crispy, light, and absolutely irresistible.

  1. They’re light and crisp – Unlike traditional breadcrumbs, crushed saltines create an irregular coating with lots of little peaks and crags. As they fry, those flakes become shatteringly crisp without turning thick or heavy.
  2. They brown beautifully – Saltines contain flour, fat, and a touch of sugar, which helps them develop a deep golden color and rich toasted flavor in the fryer.
  3. They season without overpowering – Saltines bring just enough salt and subtle buttery flavor to enhance the pork rather than compete with it. The result is a crust that complements the meat instead of stealing the show.
  4. They stay crunchy – Their structure helps them resist moisture better than some breadcrumb coatings, keeping that coveted crispness from the first bite to the last.

The key is leaving some larger cracker bits in the mix. Pulverizing them into dust gives you something closer to breadcrumbs, and you lose that distinctive craggy crunch that makes a great pork tenderloin sandwich..

How to Make a Pork Tenderloin Sandwich

This is a very basic outline for how to make a fried pork tenderloin sandwich, for more detailed instructions and ingredient amounts pop down to the recipe card.

Mayo in a bowl.

Step 1

Make the horseradish mayo.

4 pieces of flattened raw pork tenderloin.

Step 2

Trim, cut and flatten the pork tenderloin. Make the marinade, add the prepared cutlets, seal, and refrigerate.

Raw pork tenderloin resting in an egg mixture.

Step 3

Remove the pork from the fridge and let it sit on the counter for 20-30 minutes.

Pork tenderloin pieces frying in a skillet.

Step 4

Bread the marinated pork pieces and fry, working in batches of 2 cutlets at a time.

Top view of a baking tray that's served a fried pork tenderloin sandwich topped with horseradish mayo, shredded lettuce, and pickles with chips on the side.

Step 4

Toast the buns (optional) and assemble the sandwiches.

How to Pound Pork Tenderloin Thin Without Tearing It

To help the pork tenderloin flatten evenly without tearing, start by slicing a few shallow X-shaped cuts (about ¼ inch deep) in the center of each piece before you begin. These small cuts release tension in the muscle fibers and encourage the meat to expand more evenly as it’s pressed thinner.

Raw pork tenderloin cut into large chunks on a cutting board.
An X cut into a chunk of pork tenderloin on a cutting board before frying.
Mallet laying next to a flattened piece of raw pork.
4 pieces of flattened raw pork tenderloin.

Start in the center and work outward rather than flattening from the edges inward, which helps create a larger, more uniform cutlet. A good tip is holding one end and pounding outward at an angle to give the best round shape.

Don’t worry about achieving a perfect circle. The goal here is simply to create a piece large enough to extend beyond the bun while still leaving enough thickness around the edges so it stays tender and juicy.

Building The Perfect Sandwich

This is where things get interesting, and a little controversial. Especially if you're from Iowa and Indiana. Either way, the key to the condiments is to keep them simple. The meat is the star of the show here and shouldn't be overshadowed by tons of toppings.

The classic Midwest diner toppings include shredded iceberg lettuce, dill pickle rounds, sliced raw white onion, horseradish mayo or mustard. Ketchup is sometimes added but never by traditionalists, same with tomato.

If you're serving a coleslaw, put it on the side rather than on the sandwich so the moisture doesn't degrade the crunchiness.

Variation Ideas

  • Spicy Version – Add ½ teaspoon cayenne to both the buttermilk marinade and the cracker crumbs, and stir 1 teaspoon hot sauce into the horseradish mayo.
  • Extra-Tangy Marinade – Add 2 tablespoon dill pickle brine to the buttermilk soak for a subtle tang that works its way into the meat.
  • Game Day Spin – Serve the cutlets sliced into strips with horseradish mayo as a dipping sauce.
  • Oven-Fried Option – Arrange breaded cutlets on a wire rack set over a sheet pan, spray generously with cooking spray on both sides, and bake at 425°F for 18-22 minutes, flipping once halfway, until golden and the pork reaches 145°F internally.

Mom’s Recipe Tips

  • Don't marinate the pork longer than 24 hours. The acidity in buttermilk starts breaking down the meat after that and gives a soft, mushy texture.
  • Let the pork sit on the counter for 20-30 minutes before frying. Cold pork drops the oil temperature and makes the breading greasy.
  • Crush saltines right in their sleeve by pounding with the side of your fist, then squeeze to a mix of fine crumbs + larger pieces. That texture variation IS the craggly crust.
  • Use Lawry's in both the marinade and in the breading. The double-seasoning is what makes it taste like it was built with flavor, not seasoned as an afterthought.
  • Three rules for breading that doesn't fall off: let excess buttermilk drip off before dredging, press cracker crumbs firmly into the surface, and rest the breaded cutlets 5 minutes before frying.
  • Use a fork, not tongs, through the entire breading and frying process. Tongs tend to scrape the coating off. 
  • Fry at 350°F. No thermometer? No problem. Drop a pinch of cracker crumbs into the heated oil; if they sizzle and float immediately, the oil is ready.
  • Fry only 2 cutlets at a time. More than that drops the oil temperature and results in soggy, greasy breading.
  • Drain the fried pork on a wire rack set over a sheet pan, NOT on paper towels on a plate. The rack lets steam escape, whereas paper towels trap it and soften the breading.
  • Keep finished cutlets warm in a 250°F oven on a wire rack while you fry the rest. They’ll stay crispy for 15 to 20 minutes.

Serving Side Dishes

The best sides for this sandwich are crinkle-cut or steak fries, kettle chips, skillet mac and cheese, homemade coleslaw, corn on the cob, potato salad, or cucumber & onions in vinegar. I also love a big side of fresh applesauce or ambrosia salad with anything pork, but that's just me. A cold beer or classic root beer float is the diner-classic drink pairing.

Storing

In the fridge – Cool cooked cutlets completely before covering or placing in a storage bag. Store cooked cutlets in an airtight container for up to 3 days. Keep separate from buns and toppings to prevent sogginess.

Reheating – First off, avoid the microwave. It ends up steaming the breading and making it soft. A 400°F oven on a wire rack set over a sheet pan is the way to go. 10-12 minutes for crispiest results. 

Freezer Instructions

  • Freeze fried cutlets in a single layer on a sheet pan until solid, then transfer to a zip-top freezer bag for up to 2 months.
  • Reheat from frozen: 400°F oven on a wire rack, 15-18 minutes. 

Make-ahead Option

Marinate up to 24 hours; or bread cutlets up to 1 hour ahead and hold on a parchment-lined sheet pan in the fridge. Let breaded cutlets sit at room temp 20-30 minutes before frying.

Repurposing Leftovers

  • Pork Tenderloin Biscuit – Set a leftover cutlet on a split buttermilk biscuit with a drizzle of hot honey for a next-morning breakfast.
  • Country Gravy Plate – Skip the bun and serve a reheated cutlet over mashed potatoes with white country gravy poured over the top.
  • Diner-Style Dinner – Serve a cutlet alongside green beans, a scoop of buttered corn, and a biscuit or dinner roll for a "meat-and-three" style plate.

Recipe FAQs

Can I use pork loin instead of pork tenderloin? 

Yes, you can swap the tenderloin for pork loin, but know that it won't quite be the same. It is a different cut that has a different texture when cooked through. I consider tenderloin essential to making this right.

Why saltine crackers instead of breadcrumbs? 

Saltines give the iconic craggy, light, shatter-crispy crust that defines an Iowa/Indiana pork tenderloin sandwich. Breadcrumbs (panko especially) give a uniform crust that's perfectly fine but not authentic. The texture variation from hand-crushed saltines is the whole point.

How thin should I pound the pork?

About ¼ inch thick and 5-6 inches across, much wider than your bun. Not paper-thin. You want enough thickness that the pork stays juicy after frying.

Can I make this without marinating?

You can, but the texture won't be as tender. The buttermilk's mild acidity is what keeps a very lean cut juicy through the high heat of frying. If you're short on time, even 1 hour helps.

Can I bake instead of fry?

Yes, you can! See the Oven-Fried variation in the section above. Arrange breaded cutlets on a wire rack over a sheet pan, spray generously with cooking spray on both sides, and bake at 425°F for 18-22 minutes, flipping once, until golden and 145°F internal.

Why does my breading keep falling off?

Three common reasons: too much wet marinade clinging on (drip well before dredging), not pressing the cracker crumbs firmly enough into the surface, and not letting the breaded cutlets rest for about 5 minutes before putting them in the oil.

What oil should I use for frying?

Any neutral high-smoke-point oil like vegetable, canola, peanut, or refined avocado oil. Avoid olive oil (it has a low smoke point) and butter will burn before the pork is done cooking.

More Iowa Pork Recipes

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Close up of a fresh made fried pork tenderloin sandwich topped with onion rings, pickles, horseradish mayo and lettuce.

Fried Pork Tenderloin Sandwich Recipe

This is the perfect homemade version of a pork tenderloin sandwich you would have in a country road diner! Juicy pork tenderloin is pounded thin and coated in a crackle-crisp crust made with saltines.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Marinating Time: 4 hours
Servings: 4
Calories: 629kcal
Author: Susie Weinrich

Ingredients

HORSERADISH MAYO

PORK

  • 1 – 1 ¼ lbs pork tenderloin - trimmed of silver skin
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon Lawry’s seasoned salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

BREADING

FOR SERVING

  • 4 hamburger buns
  • iceberg lettuce - shredded
  • White onion - sliced into rings (optional)
  • Dill pickle slices - optional

Instructions
 

Prepping and Pounding

  • Start by making the horseradish mayo. Stir together the mayonnaise and prepared horseradish in a small bowl until smooth. Taste and add a little more horseradish if you like a stronger kick. Cover and refrigerate until ready to use.
    ½ cup mayonnaise, 1 tbsp prepared horseradish
  • Trim the pork tenderloin of any silver skin, which is the thin, shiny layer of connective tissue running along the outside of the meat. To remove it, slide the tip of a sharp knife under the silver skin, angle the blade slightly upward, and use short strokes to slice it away. Discard the silver skin.
    1 – 1 ¼ lbs pork tenderloin
  • Cut the pork tenderloin crosswise into 4 equal rounds, each about 2 to 3 inches long. Make thin end pieces slightly longer than middle pieces, since there's less meat to work with.
    Raw pork tenderloin cut into large chunks on a cutting board.
  • Before pounding, make 4 shallow cuts (just about ¼ inch deep), outward from the center of the round like an "X". These cuts release the tension in the muscle fibers and allow the meat to spread outward in all directions.
    An X cut into a chunk of pork tenderloin on a cutting board before frying.
  • Place one round "X" side up in a zip-top bag or between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet over a cutting board, pound the pork from the center outward until it is about ¼ inch thick and roughly 6 to 7 inches across.
    Mallet laying next to a flattened piece of raw pork.

Marinating

  • In a shallow dish or large zip-top bag, whisk together the buttermilk, egg, Lawry's seasoned salt, garlic powder, and onion powder. Add the pounded pork cutlets, making sure each piece is fully coated.
    1 cup buttermilk, 1 large egg, 1 tsp Lawry’s seasoned salt, ½ tsp garlic powder, ½ tsp onion powder
    Raw pork tenderloin resting in an egg mixture.
  • Seal or cover and refrigerate for at least 4 hours and no longer than 24 hours.
    Mom's Tip: Beyond 24 hours, the acidity in the buttermilk begins to break down the surface of the meat, giving the finished pork a soft, mushy texture instead of a juicy, tender bite.
  • When you are ready to cook, remove the pork from the refrigerator and let it sit on the counter for 20 to 30 minutes. Frying cold pork causes the oil temperature to drop, which can make the breading greasy instead of crispy.

Breading

  • While the pork rests, set up your breading station.
    Mom's Tip: use a fork from this point forward, through frying. Tongs can tend to scrape that crispy breading from the pork.
    1 ½ sleeves saltine crackers
  • Plate 1: Crush the saltine crackers right in their package by pounding along the row of crackers with the side of a fist a few times. Then squeeze the package with your fingertips until you have a mix of fine crumbs and some slightly larger pieces.
    Pour the crumbs into a wide shallow dish.
    Bowl of crushed ritz crackers.
  • Plate 2: Combine the flour, Lawry's seasoned salt, garlic powder, onion powder, and kosher salt. Stir to combine.
    ½ cup all-purpose flour, 1 tsp Lawry’s seasoned salt, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp kosher salt
    Bowl of flour.
  • Using a fork, remove one piece of pork from the buttermilk marinade and let the excess drip off. Dredge both sides in the seasoned flour, pressing lightly so it adheres. Be sure to press flour to all areas, including the thin sides.
    Process shot of thin pork pieces in an egg mixture, then dredged in flour mixture with the Ritz crackers ready to be topped over the pork.
  • Dip the floured pork back into the buttermilk marinade briefly, then press both sides firmly into the cracker crumbs, making sure the coating covers the entire surface.
    Mom's Tip: The finer cracker crumbs are great to fill in any areas where the larger cracker crumbs didn't adhere.
    Process shots of preparing Fried pork tenderloin sandwiches in a 3 pan process.
  • Repeat with the remaining pieces. Let the breaded cutlets rest for 5 minutes before frying. This short rest helps the breading bond to the meat so it stays put in the skillet.
    Process shots of preparing pork tenderloin sandwiches.

Frying

  • Pour about ½ inch of oil into a large, heavy skillet, such as a cast iron or stainless steel pan. Heat over medium to medium-high heat until the oil reaches 350°F. If you do not have a thermometer, drop a small pinch of cracker crumbs into the oil. If they sizzle immediately and float to the top, the oil is ready. If they sit there without bubbling, give the oil another minute or two.
    Vegetable oil
  • Working in batches of 2 cutlets at a time, carefully lower the pork into the hot oil. Fry for 2 to 3 minutes per side, until the breading is deep golden brown and the pork feels firm when pressed lightly in the center.
    Mom's Tip: Do not crowd the pan, too many cutlets at once will drop the oil temperature and lead to soggy breading. Use a fork to flip each cutlet only once.
    Pork tenderloin pieces frying in a skillet.
  • Transfer the finished cutlets to a wire rack set over a sheet pan or paper towels rather than a plate lined with paper towels. The wire rack allows air to circulate underneath, which keeps the breading crispy.
  • Repeat with the remaining cutlets, returning the oil to 350°F between batches.

Assembly

  • Optionally toast the buns with a little softened butter or non stick spray. This helps the bun not fall apart as you eat the sandwich. It also elevates the sandwich and makes it more restaurant quality!
  • To assemble, spread the horseradish mayo generously on both the top and bottom buns.
    Place a fried pork cutlet on the bottom bun. The cutlet will hang over the sides of the bun, which is part of what makes this sandwich so satisfying.
    Top with white onion rings, pickle slices, and a generous pinch of shredded iceberg lettuce.
    Mom's Tip: rinse the white onion rings in a little cool water so they aren't as strong!
    Set the top bun in place and serve immediately with napkins and maybe even a fork and knife.
    White onion, Dill pickle slices, iceberg lettuce
    Top view of a baking tray that's served a fried pork tenderloin sandwich topped with horseradish mayo, shredded lettuce, and pickles with chips on the side.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 629kcal | Carbohydrates: 39g | Protein: 39g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 165mg | Sodium: 1898mg | Potassium: 793mg | Fiber: 2g | Sugar: 7g | Vitamin A: 411IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 4mg

Dinners for a Week at the Lake House

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Every summer, since I was born, we spend a week at a lake house in Minnesota. We have perfected the art of the “lake house meal plan”. We’ve learned the one thing you don’t want to do is spend every afternoon stuck in the kitchen. The trick to a relaxed lake house week is to plan your dinners before you ever leave home. You want to keep the meals easy, possibly make ahead friendly (many options below) and a combo of homemade and store bought. That way you can enjoy a coffee on the deck, a whole afternoon on the boat, and a drink on the dock before dinner.

two kids jumping in a lake off the dock at sunset

Below you will find my 5 tips for planning lake house dinners, a quick pantry checklist, and 7 nights of menus you can mix and match. 

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4 Tips for Lake House Dinner Planning 

1. Plan ahead, but only for dinner:  Sit down a week or two before your trip to the lake house and assign one menu to each night. Just dinner, keep breakfast and lunch loose and self serve. Stock the basics (see the pantry list below) and let people fend for themselves until dinner. 

2. Make it semi homemade: This is the key to actually enjoying your vacation. Plan on some store bought items wherever it saves you time without sacrificing flavor and quality. A rotisserie chicken, a bagged Caesar salad, frozen meatballs, or a great loaf of bread from a local bakery. The rule is roughly 50/50; half the meal homemade and half from the store. 

a view across a lake with the trees reflecting in the water

3. Use hands-off cooking methods:  The grill, the slow cooker, and the Instant Pot are your three best friends at the lake. Anything you can throw in the slow cooker before the morning boat ride, or onto the grill while you finish your drink on the deck, is a win. Save your one stovetop heavy night for when the weather is rainy or someone actually wants to cook. 

4. Plan a leftover night:  Your last night should ALWAYS be a leftover night. You don’t want to drag a cooler of half eaten food home, and honestly the buffet of everything you ate all week is sometimes the best meal of the trip.

Stocking The Lake House Basics

Pack these items or buy on arrival so you are not running back to town or to the store all week: 

  • Salt, pepper, olive oil, butter, non stick spray
  • Fresh garlic and onions
  • Garlic powder, onion powder, oregano and basil 
  • Coffee, creamer, sugar, coffee filters if needed 
  • Lemons and limes (if you are cocktail ppl) 
  • Mustard, ketchup, mayo
  • popcorn, chips, cookies, brownie and/or cake mix
  • Foil, parchment, ziploc bags, paper towels 
  • Charcoal or propane plus matches if needed
  • Disposable foil pans for dinner
  • Paper plates!
a hand putting peanut butter into the pantry or cabinet

Lake House Breakfast and Lunch Supplies 

Like I said up top, don’t plan breakfasts and lunches for lake time. Just stock the kitchen with a mix of these and let people figure out their own meals.

Breakfast 

  • Cereal and milk 
  • Bagels and cream cheese 
  • Eggs, bread, butter 
  • Microwave bacon
  • Frozen breakfast sandwiches and burritos 
  • Yogurt, granola, fresh fruit 
  • Bakery muffins or banana/pumpkin bread 

Lunch 

  • Deli meat, cheese, bread, condiments for sandwiches 
  • Chicken salad (from the deli or made the night before) 
  • Frozen Pizzas and ramen packages
  • Peanut butter and jelly
  • Bagged salad and a rotisserie chicken 
  • Frozen chicken nuggets and mac and cheese for kids 
  • Tomato soup and grilled cheese supplies
  • Chips, crackers, hummus, veggies, fruit 
  • Tortilla chips, shredded cheese, salsa
  • Leftovers from the night before 

Lake House Dinner Menus

On to the main event… the reason you are here reading this article! Below I am giving you 7 nights of dinners for the lake house, including a leftover night. Pick one from each category, make your grocery list and get everything prepped!

Night 1: Grill and BBQ 

• Grilled Burgers: make ahead friendly, prep the burgers and refrigerate or freeze with parchment between the patties. Serve with bakery buns, sliced cheddar, favorite burger toppings, store bought deli potato salad, Green Beans with Bacon, kettle chips, watermelon wedges 

• BBQ Chicken Skewers: make ahead friendly, marinate and skewer the chicken cubes before leaving. Serve with sweet potato fries (frozen), pasta salad, corn on the cob, watermelon wedges 

• Grilled Steak Tacos: make ahead friendly, place in the marinade the night before you go to the lake. Serve with tortillas, Mexican street corn salad, store bought refried beans , Mexican rice, chips and salsa, fresh pineapple 

A woman holding a grilled steak house burger on a bun with chips on a plate and a soda to the side

Burgers Galore

If you want a different kind of burger; pork burger, salmon burger, chicken burger… we’ve got you covered. Check out all the burger options.

Burger Recipes

Night 2: Instant Pot 

• Instant Pot Italian Beef Sandwiches: make ahead friendly, just reheat with the au jus when it’s time for dinner. Serve with sweet potato fries, tortellini pasta salad, fruit salad, and store bought giardiniera

• Instant Pot Pulled Pork: make ahead friendly, just reheat when it’s time for dinner. Serve with buns, pickles, bbq sauce, store bought coleslaw or homemade coleslaw, kettle chips, and corn casserole

• Instant Pot Cajun Chicken and Sausage: buttermilk cornbread, store bought cold deli salad (cucumbers and onions), and sliced watermelon

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

More IP

We love the Instant Pot here at Mom’s Dinner. If you want to plan a couple IP meals, pop over to the whole category for more recipes

Instant Pot

Night 3: Pasta Night 

• Spaghetti with Meat Sauce: make ahead friendly, make the sauce and store in the fridge. However I would make the spaghetti right before dinner. Serve with bagged Caesar salad kit, frozen garlic bread, grated parmesan, garlic green beans, assorted olives

• Lasagna Skillet: bagged Italian salad, easy garlic bread, oven roasted fennel

• Easy Meatball Subs: serve with bagged store bought salad, pasta with pesto or store bought pasta salad, and ambrosia fruit salad 

Serving spoon resting in a golden baked chicken lasagna with a slice removed.

More Italian

If your family loves an Italian dinner, pop over to find some more delicious Italian style recipes!

Italian Recipes

Night 4: Taco Night 

• Tilapia Fish Tacos: chips and salsa and guacamole, slaw for fish tacos, cilantro rice, favorite fish taco toppings

• Chicken Enchilada Suiza: make ahead friendly, fill and roll the enchiladas then cover and store in the fridge, make the sauce and store separately. Assemble and bake when it’s time for dinner. Serve with cilantro and avocado for topping, store bought black beans, cilantro lime rice, chips and salsa and sliced mango

• Beef Enchilada Casserole: favorite toppings like white onion and avocado, chips and salsa, homemade Mexican rice (or store bought), 15 minute refried beans , pineapple

Three shrimp tacos with creamy crunchy coleslaw served in each one.

More Mexican

We loooove a Taco Tuesday!! If you want some really good salsa recipes or margarita recipes check them out….

Mexican Recipes

Night 5: Asian Night  

• Easy Teriyaki Chicken: jasmine rice, oven roasted broccoli, edamame, and Asian marinated cucumbers 

• Grilled Bulgogi Burgers: make ahead friendly, prep the burgers and refrigerate or freeze with parchment between. Serve with sweet potato fries, quick pickled cucumbers, brussels sprouts with dipping sauce 

• Asian Marinated Grilled Salmon: jasmine rice (microwave packets work great), crispy ramen slaw, edamame with salt

• Glazed Asian Meatballs: make ahead friendly, either prep the meatballs and cook when you are at the lake or cook them ahead of time and reheat. Serve with jasmine rice (microwave packets work great), roasted brussels sprouts, cucumber and onion salad

a skillet of sweet and sour beef

More Asian

If you love everything noodles and stir fry, pop over to the Asian Inspired category for more delicious recipes….

Asian Recipes

Night 6: Breakfast for Dinner 

• Overnight Ham and Egg Breakfast Casserole: fresh fruit salad, vanilla yogurt, bakery muffins or banana bread, orange juice 

• Pancakes and Bacon: boxed pancake mix or make your own mix, real maple syrup, crispy bacon, scrambled eggs, fresh berries 

• Biscuits and Gravy: make ahead friendly, make the gravy and refrigerate, reheat when it’s time for dinner. Serve with scrambled eggs, broccoli bacon salad (prep ahead), fresh fruit

a brunch burger with lettuce, tomato, bacon, egg and garlic aioli

BFD

Breakfast For Dinner!! We love having eggs, bacon, and pancakes at dinner time. or even a “breakfast burger” on the grill…

Breakfast Recipes

Night 7: Leftover Night 

Save the last night for leftovers. You are not hauling half a casserole home, you do not want to pack up another cooler, and honestly a buffet of everything you ate all week is one of the best meals of the trip. Here are 3 ways to make it feel intentional. 

• Leftover Buffet: set everything out, reheat what needs reheating, add a bagged salad, fresh bread, and chips and salsa to round it out 

• Leftover Remix: turn yesterday’s protein into a new format; grilled chicken becomes quesadillas, pulled pork becomes nachos, leftover pasta gets baked with mozzarella on top

•Charcuterie Plus Leftovers: arrange the odds and ends with cheese, crackers, fruit, olives, pickles, and any leftover proteins into a grazing board 

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Mom’s Tuna Noodle Casserole

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

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

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

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Why You'll Love This Easy Tuna Noodle Casserole

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

Ingredients, Substitutions & Alterations

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

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

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

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

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

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

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

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

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

Best Noodles for Tuna Noodle Casserole

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

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

How to Make a Tuna Noodle Casserole with Ritz Cracker Topping

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

Diced onions and celery sauteeing in a saute pan.

Step 1

Preheat the oven and grease a baking dish.

Boil the egg noodles, drain and set aside.

Sautee the celery and onion, set aside

Shredded cheese added to tuna mixture in a glass bowl.

Step 2

Whisk together sauce ingredients until smooth.

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

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

Step 3

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

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

Step 4

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

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

Step 5

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

Tuna Casserole Recipe Variations

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

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

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

Why a Ritz Cracker Topping?

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

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

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

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

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

Mom’s Tips and Tricks

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

What to Serve with Tuna Noodle Casserole

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

How to Store or Freeze Tuna Casserole

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

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

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

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

Repurposing Leftovers 

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

Tuna Casserole Recipe FAQs

Why do you undercook the noodles?

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

Can I use chunk light tuna instead of albacore?

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

Can I make this ahead?

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

Can I freeze tuna noodle casserole?

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

What can I use instead of cream of mushroom soup?

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

Why shred my own cheese?

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

What if I don't have Ritz crackers?

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

Why is my casserole watery?

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

Can I add other vegetables?

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

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

Tuna Noodle Casserole Recipe

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

Equipment

Ingredients

CASSEROLE INGREDIENTS

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

RITZ CRACKER TOPPING

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

Instructions
 

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

Freezing

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

30 Minute Sweet and Sour Beef

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

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

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

Ingredients, Substitutions & Alterations

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

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

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

Ingredients for sweet and sour beef recipe on a table

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

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

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

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

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

Best Cuts of Beef for Sweet and Sour

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

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

How To Make One Pan Sweet and Sour Beef

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

sirloin chunks in paper towels being dried

Step 1

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

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

Step 2

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

sweet and sour sauce

Step 3

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

veggies and pineapple in a skillet for sweet and sour beef

Step 4

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

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

Step 5

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

Tips & Tricks for Better Than Takeout Sweet And Sour Beef

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

How to Serve Sweet and Sour Beef

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

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

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

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

Recipe Variation Ideas

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

Storage and Reheating Instructions

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

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

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

Ideas for Using Up Leftovers

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

FAQs

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

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

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

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

Can I make this gluten-free?

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

Fresh vs. canned pineapple, does it really matter? 

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

Why is my sauce too thin or too thick?

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

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

Is this recipe spicy?

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

Can I prep this ahead?

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

Can I double the recipe?

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

More Beef Dinner Recipes

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a skillet of sweet and sour beef

Sweet and Sour Beef Recipe

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

Ingredients

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

Sauce Ingredients

Serving

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

Instructions
 

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

Easy Teriyaki Chicken Thighs

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

Close up of teriyaki chicken thighs served over rice.

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

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Ingredients for Teriyaki Chicken

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

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

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

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

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

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

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

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

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

Garlic – Don’t skimp on the garlic

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

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

Substitution Options

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

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

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

Cornstarch - Arrowroot powder may be substituted in equal amounts.

How To Make Teriyaki Chicken

Teriyaki sauce being whisked in a skillet.

Step 1

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

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

Set aside.

Golden brown chicken thighs resting in a skillet.

Step 2

Salt the chicken.

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

Spoon adding teriyaki sauce over cooked chicken thighs.

Step 3

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

Teriyaki chicken in a skillet ready to serve.

Step 4

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

Serve with rice and garnishes.

Storing

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

Freeze/thaw

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

Variations

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

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

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

Teriyaki Chicken Recipe Tips

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

Teriyaki Chicken FAQ’s

Can I use chicken breast instead of thighs?

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

Is teriyaki sauce gluten free?

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

What can you substitute for rice?

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

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

More Easy Chicken Dinners

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

Easy Teriyaki Chicken Recipe

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

Ingredients

CHICKEN INGREDIENTS

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

TERIYAKI SAUCE INGREDIENTS

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

OPTIONAL FOR SERVING

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

Instructions
 

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

Easy Ground Turkey Meatloaf

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

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

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

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Why THis Recipe Works

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

Ingredients for Turkey Meatloaf

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

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

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

Garlic – Adds amazing flavor to the turkey meatloaf.

Ingredients used to prepare turkey meatloaf laid out.

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

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

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

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

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

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

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

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

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

How TO Make Turkey Meatloaf

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

grated onion

Step 1

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

Panade in a glass mixing bowl.

Step 2

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

Ground turkey mixture combined with panade.

Step 3

Now add the ground turkey and combine.

Uncooked ground turkey meatloaf on a foil covered baking sheet.

Step 4

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

Baked ground turkey meatloaf on a baking sheet.

Step 4

Form into a loaf and bake for about 20 minutes.

Sauce mixture ingredients measured and added to a glass bowl.

Step 6

Meanwhile mix the ketchup topping.

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

Step 7

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

Serving

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

Storing

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

Freezing & Cooking Turkey Meatloaf

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

Ground turkey meatloaf baked with a red sauce on top.

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

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

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

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

How to Bake From Frozen

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

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

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

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

More Meatloaf REcipes

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

Recipe for Turkey Meatloaf

Ground Turkey Meatloaf that is easy to make. It stays nice and juicy, and has big flavor from grated onions, garlic, Worcestershire and a ketchup based glaze.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 6 people
Calories: 304kcal
Author: Susie Weinrich

Ingredients

Ketchup Topping

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

Instructions
 

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

Homemade Beef Stroganoff

by 1 Comment

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

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

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

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What is Beef Stroganoff?

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

Homemade Beef Stroganoff Ingredients

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

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

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

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

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

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

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

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

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

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

How to Make Beef Stroganoff

Steak slices frying in a skillet.

Step 1

Brown the beef in batches in the oil.

Sauteed mushrooms and onions fried in a skillet.

Step 2

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

Add the garlic and saute another minute.

Stroganoff sauce with mushrooms and onions in a skillet.

Step 3

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

Sour cream mixture.

Step 4

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

Steak pieces added to a stroganoff mixture in a skillet.

Step 5

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

Serving

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

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

Variations

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

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

Storing Directions

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

beef stroganoff over noodles on a plate

Tips For The Best Beef Stroganoff

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

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

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

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

Can You Freeze Beef Stroganoff?

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

FAQ’s

How to thicken beef stroganoff

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

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

What are common mistakes when making stroganoff?


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

What is the secret to a great stroganoff?


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

More Hearty Beef Dinner Recipes

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

The Best Beef Stroganoff Recipe

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

Ingredients

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

Instructions
 

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

Ambrosia Fruit Salad

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

Close up of creamy ambrosia salad.

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

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What is Ambrosia Salad?

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

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

Ambrosia Fruit Salad Ingredients

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

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

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

Ingredients laid out to prepare a classic Fruit Ambrosia salad.

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

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

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

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

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

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

Watch How TO Make Ambrosia

How to Make Ambrosia Fruit Salad

Ambrosia salad ingredients added to a glass mixing bowl.

Step 1

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

Whipped cream in a Kitchenaid mixer.

Step 2

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

Then add the cool whip and mix until combined.

Ambrosia ingredients combined with the whipped cream mixture.

Step 3

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

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

Step 4

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

Serving

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

Storing

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

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

Variations for Ambrosia

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

More Old Fashioned Salad Recipes

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

Classic Ambrosia Salad Recipe

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

Ingredients

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

Instructions
 

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

Green Beans with Bacon

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

Skillet with green beans and crispy bacon pieces.

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

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Why These Are the BEST Southern Style Green Beans

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

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

Frozen vs. Canned Green Beans

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

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

How To Cook Frozen Fresh Green Beans Southern Style

bacon chopped on a cutting board

Step 1

Cut the bacon strips into ½ inch pieces.

bacon in a dutch oven

Step 2

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

bacon and onions sauteeing in a dutch oven

Step 3

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

Broth being added to the bacon onion mixture.

Step 4

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

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

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

Step 5

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

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

Step 6

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

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

Storing

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

Spoon resting in a skillet with Southern Style Green Beans.

Serve With a 20 Minute Glazed Salmon

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

Green Beans with Bacon FAQ’s

How do I keep the green beans from getting mushy?

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

Can I make green beans with bacon ahead of time?

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

What kind of bacon works best?

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

More Green Bean Recipes

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

Green Beans and Bacon Recipe

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

Equipment

  • Dutch Oven or large pot with a lid

Ingredients

Instructions
 

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

Mom’s Dinner Chicken and Sausage Soup

by Leave a Comment

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

Ladleful of Chicken and Sausage Gumbo.

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

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Why You’ll Love This Recipe

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

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

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

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

Ingredients for Cajun Chicken Soup

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

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

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

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

Get the recipe

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

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

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

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

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

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

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

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

How To Make Chicken and Sausage Soup

Sliced pieces of andouille sausage on a cutting board.

Step 1

Slice the sausage into ¼ to ½ inch pieces.

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

Step 2

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

Garlic, seasonings added to the sausage mixture.

Step 3

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

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

Step 4

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

Flour being stirred into the veggie rice mixture.

Step 5

Finally add the flour and cook for another minute.

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

Broth and water added to to the Gumbo ingredients.

Step 6

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

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

Top view of Chicken gumbo with sausage and rice.

Step 7

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

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

Serving

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

Storing

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

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

Variations

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

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

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

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

More Cajun Style Recipes

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

Easy Cajun Chicken Soup

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

Ingredients

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

Instructions
 

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

Storing Fridge

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

Storing Freezer

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

New England Clam Chowder

by 3 Comments

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

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

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

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

Ingredients For Clam Chowder

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

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

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

Ingredients shown are used to prepare clam chowder.

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

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

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

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

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

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

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

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

How To Make New England Clam Chowder

Crispy chopped bacon pieces in a Dutch oven.

Step 1

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

Diced onions and celery sauteeing in a Dutch oven.

Step 2

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

Clam chowder ingredients added to a Dutch oven.

Step 3

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

Clam chowder in a Dutch oven.

Step 4

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

Ladleful of clam chowder soup coming out of the pot.

Step 5

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

Storing CLam Chowder

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

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

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

Repurposing Leftovers

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

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

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

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

Variations

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

Tips for the Best Clam Chowder

There are two secrets to tender clams every time:

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

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

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

New England Clam Chowder Recipe

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

Ingredients

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

Serving

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

Instructions
 

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