How to make scalloped potatoes and ham in a creamy sauce, baked in the oven. Easy, old-fashioned, homemade, cheesy casserole recipe perfect for a crowd!
I absolutely love a hearty comfort food dish, and that’s exactly what this cheesy scalloped potatoes and ham casserole is. It’s comfort food at its finest.
Not to mention, this recipe can be designated a main dish for dinner, or a side dish to accompany your main dish and other side dishes, like a CrockPot pork roast and green bean casserole. You can feed just your family with it, or rather feed a crowd at Easter, Thanksgiving, and Christmas.
And if you have leftovers from a holiday meal, ham and scalloped potatoes is a great way to use up any leftover ham you may have. We always enjoy the leftovers when we cook a ham or roast a pineapple ham.
Now the cheese in these scalloped potatoes with cheese is optional, but I do recommend it. We’re not layering the cheese; we’re just sprinkling it on top of the meat and potatoes toward the end of baking.
The creamy sauce is full of flavor, thanks to ingredients like onion, thyme, and parsley. It provides enough coverage to the thinly sliced potatoes to really infuse a ton of flavor into each and every bite.
And you don’t even have to peel the potatoes, making this a truly easy recipe to put together.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the scalloped potatoes recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
WHAT’S THE DIFFERENCE BETWEEN SCALLOPED POTATOES AND AU GRATIN?
Scalloped potatoes usually don’t have cheese, and that’s why I’m including it as an optional ingredient.
However. potatoes au gratin do have cheese. In fact, cheese is a main ingredient, sprinkled between layers. Sometimes an actual cheese sauce is used, as well.
Potatoes au gratin also sometimes have breadcrumbs sprinkled on top. Even the potatoes can be sliced a bit more thinly in au gratin potatoes.
HOW TO MAKE SCALLOPED POTATOES AND HAM FROM SCRATCH
Before you get started, you’ll need to gather and prep all of your ingredients. Do things like dicing the onion and ham, as well as washing and slicing up the potatoes.
Pre-heat the oven to 350° F, and grease your casserole dish with cooking spray.
Make the roux and layer classic scalloped potatoes, in steps…
In a medium saucepan, cook the butter and onions over medium heat ’til the onions are soft and translucent.
Add in the thyme, parsley, and flour; cook for 1-2 minutes.
Then turn the heat to low, and add in the cream and milk a little at a time, whisking between each addition.
Stir in the chicken broth, and the salt and pepper (to taste), and bring to a boil, cooking for about 1 minute. Remove the white sauce from heat and set aside.
Begin by layering 1/3 of the thinly sliced potatoes on the bottom of your prepared baking dish.
Top that layer off with about 2/3 cup of the ham.
Then add about 1 cup of the cream sauce.
Repeat these same layers until the dish is full; you should have 3 layers altogether.
Cover the dish with aluminum foil and bake at 350° F for about 50 minutes. Then uncover and bake an additional 20-30 minutes, or until the potatoes are tender.
If you want to add cheese to the top, add it during the last 15 minutes of baking. Then remove the potatoes from the oven, and allow them to cool at least 20 minutes before serving.
WHAT ELSE CAN I ADD TO SCALLOPED POTATOES?
I might have a few suggestions for you…
Smoked paprika – This has quickly become one of my favorite seasonings; it’s absolutely delicious in Philly cheesesteak sliders. A good sprinkling of smoked paprika would give these potatoes a real kick. It’s so good!
Basil would add a whole other dimension of flavor.
Use bacon instead of ham.
My family loves sliced sausage links with potatoes too. Yum!
Add a layer of chopped spinach right before you add each layer of sauce.
Add your favorite cheese. Maybe smoked cheddar instead of regular. Or smoked gruyere, smoked gouda, goat cheese, etc.
Speaking of cheese, add a final layer of parmesan cheese.
CAN I MAKE THIS GLUTEN FREE?
Yes, you can. Be sure to check all ingredient labels to make sure they are definitely gluten-free.
And again, check labels. Make sure that your ham and chicken broth are gluten-free too; sometimes the glaze on certain hams contains gluten.
CAN I MAKE IT AHEAD OF TIME?
Yes, you can make cheesy scalloped potatoes and ham ahead of time.
You’ll need to go ahead and follow the steps thru the first 50 minutes of bake time.
Then remove the potatoes from the oven, still covered with foil, and allow them to cool completely.
Refrigerate them ’til serving time, no more than a day or two.
Then take them out of the fridge, pre-heat the oven, and complete the baking time. They may need to bake slightly longer than 30 minutes, but bake ’til the potatoes are tender and everything is cooked thru.
CAN I FREEZE SCALLOPED POTATOES?
Yes, you can, but you need to semi-cook them before freezing; otherwise, the potatoes will discolor.
To freeze homemade scalloped potatoes, follow the same instructions above for making ahead of time, cooking them thru the first 50 minutes of bake time, cooling, and freezing in an airtight container.
Don’t thaw before cooking, though; you’ll likely need to add at least 20-30 minutes on to the cook time, since you’ll be finishing the cooking process while everything is still frozen.
The California Wine Club has a great selection of wines you can have delivered right to your doorstep.
GET THE PRINTABLE RECIPE
If you love this scalloped potatoes and ham recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!
How to make scalloped potatoes and ham in a creamy sauce, baked in the oven. Easy, old-fashioned, homemade, cheesy casserole recipe perfect for a crowd!
Mueller Austria Premium Quality V-Pro Multi Blade Adjustable Mandoline Cheese/Vegetable Slicer, Cutter, Shredder with Precise Maximum Adjustability
Baking Dishes, Krokori Rectangular Bakeware Set Ceramic Baking Pan Lasagna Pans for Cooking, Kitchen, Cake Dinner, Banquet and Daily Use, 13 x 9 Inches
6 tablespoons salted butter
1 small yellow onion (diced)
1/2 teaspoon thyme
1/2 teaspoon dried parsley
1/4 cup all-purpose flour*
1 cup heavy whipping cream
2 cups milk*
1 cup chicken broth
Salt (to taste)
Ground black pepper (to taste)
3 pounds potatoes* (washed and thinly sliced)
2 cups cooked ham (diced)
1 cup cheddar cheese (shredded, optional)
1 cup Monterey Jack cheese (shredded, optional)
Before you get started, you’ll need to gather and prep all of your ingredients. Dice the onion and ham, as well as wash and slice up the potatoes.
Pre-heat the oven to 350° F, and grease your casserole dish with cooking spray.
In a medium saucepan, cook the butter and onions over medium heat ’til the onions are soft and translucent.
Add in the thyme, parsley, and flour; cook for 1-2 minutes.
Then turn the heat to low, and add in the cream and milk a little at a time, whisking between each addition.
Stir in the chicken broth, and the salt and pepper (to taste), and bring to a boil, cooking for about 1 minute. Remove the white sauce from heat and set aside.
Begin by layering 1/3 of the thinly sliced potatoes on the bottom of your prepared baking dish.
Top that layer off with about 2/3 cup of the ham.
Then add about 1 cup of the cream sauce.
Repeat these same layers until the dish is full; you should have 3 layers altogether.
Cover the dish with aluminum foil and bake at 350° F for about 50 minutes. Then uncover and bake an additional 20-30 minutes, or until the potatoes are tender. If you want to add cheese to the top, add it during the last 15 minutes of baking.
Then remove the potatoes from the oven, and allow them to cool at least 20 minutes before serving.
*Milk – You can either use 2 cups milk or 1 cup half-and-half.
*Potatoes – I recommend using Russet or Yukon Gold potatoes.
WHAT ELSE CAN I ADD TO SCALLOPED POTATOES?
I might have a few suggestions for you…
Smoked paprika – This has quickly become one of my favorite seasonings; it’s absolutely delicious in Philly cheesesteak sliders. A good sprinkling of smoked paprika would give these potatoes a real kick. It’s so good!
Basil would add a whole other dimension of flavor.
Use bacon instead of ham.
My family loves sliced sausage links with potatoes too. Yum!
Add a layer of chopped spinach right before you add each layer of sauce.
Add your favorite cheese. Maybe smoked cheddar instead of regular. Or smoked gruyere, smoked gouda, goat cheese, etc.
Speaking of cheese, add a final layer of parmesan cheese.
CAN I MAKE THIS GLUTEN FREE?
Yes, you can. Be sure to check all ingredient labels to make sure they are definitely gluten-free.
As mentioned above, you can change out the all-purpose flour for a good gluten-free flour. I prefer to use Authentic Foods Classical Blend; it makes a delicious ham gravy.
And again, check labels. Make sure that your ham and chicken broth are gluten-free too; sometimes the glaze on certain hams contains gluten.
CAN I MAKE IT AHEAD OF TIME?
Yes, you can make cheesy scalloped potatoes and ham ahead of time.
You’ll need to go ahead and follow the steps thru the first 50 minutes of bake time.
Then remove the potatoes from the oven, still covered with foil, and allow them to cool completely.
Refrigerate them ’til serving time, no more than a day or two.
Then take them out of the fridge, pre-heat the oven, and complete the baking time. They may need to bake slightly longer than 30 minutes, but bake ’til the potatoes are tender and everything is cooked thru.
CAN I FREEZE SCALLOPED POTATOES?
Yes, you can, but you need to semi-cook them before freezing; otherwise, the potatoes will discolor.
To freeze homemade scalloped potatoes, follow the same instructions above for making ahead of time, cooking them thru the first 50 minutes of bake time, cooling, and freezing in an airtight container.
Don’t thaw before cooking, though; you’ll likely need to add at least 20-30 minutes on to the cook time, since you’ll be finishing the cooking process while everything is still frozen.
The California Wine Club has a great selection of wines you can have delivered right to your doorstep.
Dinner Ideas
American
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How to make a cheesy Mexican meat pie with ground beef and bacon. Well loved casserole recipe that’s easy to make and loaded with fantastic Tex-Mex flavor!
Flipping through my grandma’s recipe box one day, I noticed a recipe card from a close family friend. It was titled Mexicali Meat Pie.
Realizing that I’d probably had this Mexican casserole at one church potluck or another, I remembered how yummy every dish at those church potlucks actually was. And I thought how fun it’d be to make this recipe for my family.
Not only is this Mexican pie fun to make; it’s absolutely delicious and definitely one of my go to ideas for dinner… Especially these days because we usually have most, if not all of the ingredients, on hand.
You will need a single pie crust for this recipe. I do make this pie completely gluten-free, and I’ll share how in the details below.
Topping it off with bacon really completes the ensemble. If you like olives, it’s suggested to add those on top too… But I usually leave those off because I’m just not a fan of olives.
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the Mexican meat pie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
Before you get started cooking, you’ll need to prep all of your fresh ingredients. Do things like chopping the pepper, chopping the onion, and then cooking and crumbling the bacon to set aside.
You’ll also need a pie crust. I prefer to use this pie crust recipe, but instead of rolling it out, I set it aside ’til I’m ready.
MAKE THE BEEF MIXTURE…
Brown the ground beef in a large skillet, and drain the meat when browned.
Stir the corn, green pepper, onion, cornmeal, oregano, chili powder, salt, pepper, and tomato sauce into the ground beef.
Prep the pie crust by pressing it into a greased casserole dish, preferably at least a 9″x13″ baking dish.
Place the meat mixture into that pastry lined dish, and bake at 425° F for about 25 to 30 minutes.
THEN ADD THE TOPPING…
Combine the egg, milk, salt, dry mustard, and Worcestershire sauce in a small bowl.
Then mix the shredded cheese into the egg mixture.
Spread the cheesy mixture all over the top of the pie.
Finally, top with the bacon crumbles (and stuffed olives, if preferred), and bake an additional 5-10 minutes, or until the cheese melts completely.
Let the casserole stand for about 10 minutes before serving. Then serve with a dollop of sour cream and green onions or cilantro if you’d like.
Writing up this recipe is making my mouth water just thinking about it. Yum!
HOW TO MAKE IT A GLUTEN-FREE CASSEROLE
There are a few things you need to think about or change if you want this casserole to be gluten-free.
Crust – I use the same crust recipe as mentioned above but use a good gluten-free flour instead.
Spices and seasonings – Be sure all of your spices and seasonings are truly gluten-free. Gluten likes to hide out in spices, believe you me. I have started stocking my pantry, little by little, with Badia seasonings and spices because they are gluten-free seasonings that are oh so delicious.
Cornmeal – Yup, make sure it’s really gluten-free and free from flour. You can grind your own cornmeal, or just buy it. I love Aldi’s liveGfree cornbread mix.
Bacon – Make sure there are no preservatives or additives with gluten. Usually, we’re all good, but again… Just be safe.
Worcestershire sauce – Check the label. I tend to stick with Lea & Perrins.
Stuffed olives – If you decide to use them, check labels.
Just check all your labels on every single ingredient, but know that this CAN be made gluten-free, and man is it delicious.
CAN I FREEZE AND RE-HEAT MEXICAN PIE?
Yes, you can. Bake and allow it to cool before freezing. Just be sure to store it in an airtight container or cover with plastic wrap and foil before freezing.
When it’s time to re-heat the casserole, cover it with foil and set the oven to a moderate temperature, around 325° F or 350° F.
Depending if your casserole is thawed or frozen, it’ll need to heat for around 30 minutes to 1 hour, ’til it’s warmed through completely.
How to make a cheesy Mexican meat pie with ground beef and bacon. Well loved casserole recipe that's easy to make and loaded with fantastic Tex-Mex flavor!
Cast Iron Skillet
9×13 Baking Dish
Small Mixing Bowl
1 single pie crust
Meat Filling:
1 pound ground beef
1 cup frozen corn
1/4 cup green bell pepper (finely chopped)
1/4 cup yellow onion (finely chopped)
1/4 cup cornmeal
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
8 ounces tomato sauce
Cheesy Topping:
1 large egg
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 1/2 cups cheddar cheese (shredded)
6 slices bacon (cooked and crumbled)
4 stuffed olives (optional)
Pre-heat the oven to 425° F, and grease a 9×13 baking dish.
Press the pie crust into the greased casserole dish, pressing it onto the sides and bottom of the dish.
Brown the ground beef in a large skillet, and drain the meat when browned.
Stir the corn, green pepper, onion, cornmeal, oregano, chili powder, salt, pepper, and tomato sauce into the ground beef.
Spread the meat mixture in the pastry lined baking dish.
Bake at 425° F for about 25 to 30 minutes.
Meanwhile, combine the egg, milk, salt, dry mustard, and Worcestershire sauce in a small mixing bowl.
Then mix the shredded cheese into the egg mixture.
Spread the cheesy mixture all over the top of the pie.
Top with the bacon crumbles and stuffed olives, if desired.
Bake an additional 5-10 minutes, or until the cheese melts completely.
Let stand 10 minutes before serving. Serve with sour cream, green onions, and/or cilantro, if desired.
HOW TO MAKE IT A GLUTEN-FREE CASSEROLE
There are a few things you need to think about or change if you want this casserole to be gluten-free.
Crust – I use the same crust recipe as mentioned above but use a good gluten-free flour instead.
Spices and seasonings – Be sure all of your spices and seasonings are truly gluten-free. Gluten likes to hide out in spices, believe you me. I have started stocking my pantry, little by little, with Badia seasonings and spices because they make gluten-free seasonings that are oh so delicious.
Cornmeal – Yup, make sure it’s really gluten-free. You can grind your own cornmeal, or just buy it. I love Aldi’s liveGfree cornbread mix.
Bacon – Make sure there are no additives with gluten. Usually, we’re all good, but again… Just be safe.
Worcestershire sauce – Check the label. I tend to stick with Lea & Perrins.
Stuffed olives – If you decide to use them, check labels.
Just check all your labels on every single ingredient, but know that this CAN be made gluten-free, and man is it delicious.
CAN I FREEZE AND RE-HEAT MEXICAN PIE?
Yes, you can. Bake and allow it to cool before freezing. Just be sure to store it in an airtight container or cover with plastic wrap and foil before freezing.
When it’s time to re-heat the casserole, cover it with foil and set the oven to a moderate temperature, around 325° F or 350° F. Depending if your casserole is thawed or frozen, it’ll need to heat for around 30 minutes to 1 hour, ’til it’s warmed through completely.
main dish
Tex-Mex
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Make traditional Easter dinner recipes for the main course, Easter sides, breads, and more. Fill your Easter menu with family favorite foods fit for a holiday feast! You’ll also find simple and festive hosting ideas for your Easter Sunday dinner.
I really enjoyed putting together this collection of Easter dinner menu ideas for a traditional Easter dinner. If you’re not quite sure what to make for Easter dinner, I’ve got ya covered with over 50 Easter menu ideas.
What Is a Traditional Easter Dinner Menu?
I’ve always thought of honey-baked ham as being associated with the traditional Easter meal because it’s usually been our meat of choice and what we’ve always had for this special occasion, even growing up. However, traditional Easter dinner ideas include so much more.
Yes, even roast beef, pork roast, and salmon can be part of a traditional Easter feast. I guess it just depends what your family loves to eat this time of year and what traditions have been passed down through the generations.
Main things to remember when hosting a family dinner for the first time are the invitations, traditional Easter foods and drinks, the seating arrangements, and the hospitality factor. Let’s talk a little bit about each one.
“People will forget what you said, forget what you did, but people will never forget how you made them feel.”
– Maya Angelou
1. Make Sure to Invite Guests
Whether it’s a text message or an actual paper invitation, be sure to send out Easter dinner invitations. Otherwise, how will people know you’re even hosting dinner?
2. Plan to Make Traditional Easter Foods and Drinks
I think I’ve covered this enough below, but plan out a menu with all the Easter food ideas and drinks you want to make. Something to think about… If you’re hosting an Easter potluck, then make sure you’ve got enough people bringing sides, others bringing desserts, and so on.
3. Seating Arrangements
When I say seating arrangements, I don’t mean who sits next to who, like at a wedding; I just mean, making sure everyone has an actual place to sit, whether it’s at a table, or a seat in the living room.
Back in the day at Easter time, my family would sprawl all over my grandma’s house, from the living room to the kitchen to the back utility room. Small house for a big family, but we made it work.
You might need to think about borrowing a few extra tables and chairs from someone in the family. Or get up to the attic, and haul down all the folding chairs you have to make it work.
4. Make Your Guests Feel Welcome with Graceful Hospitality
My friend Linda, who blogs over at Life on Summerhill, has so many wonderful ideas for hosting the perfect Easter dinner, including how to create Easter table decor. Beautiful ideas she gives for Easter tablescapes inspire much creativity when it comes to setting a welcoming table for family and friends.
Not to mention all of her wonderful ideas for putting up Easter home decorations, as well. From the centerpiece to festive garland ideas and table settings, you’re sure to find loads of ideas for making your guests feel more welcome and at home.
Whew! I don’t know ’bout you, but I’m ready for all the Easter food!
Easter Appetizers
No get together or family gathering would be complete without an assortment of finger licking appetizers to whet the appetite.
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[wprm-recipe-roundup-item id=”52445″ name=”Bacon Ranch Deviled Eggs” summary=”<p>Make an easy recipe for bacon Ranch deviled eggs… Because everything is better with bacon. Perfect appetizer for a crowd!</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item link=”https://noshingwiththenolands.com/rainbow-easter-deviled-eggs/” name=”Rainbow Easter Deviled Eggs” summary=”<p>Wonderful colorful Rainbow Easter Eggs are made with natural dyes and everyone can participate in making these. So fun for Easter to make and eat.</p>” button=”Get the Recipe” image=”42390″]
[wprm-recipe-roundup-item id=”41070″ name=”Ham and Stuffing Crescent Rolls” summary=”<p>Ham and stuffing crescent rolls are a delicious finger food even the kids will love. They're easy to make too!</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item link=”https://www.currytrail.in/baked-potato-roses/” name=”Baked Potato Roses” summary=”<p>Baked potato roses are the ultimate party starter or simply the most gorgeous potato side dish for your every-day-meal plan!</p>” button=”Get the Recipe” image=”57099″]
[wprm-recipe-roundup-item id=”40976″ name=”Delicious Salmon Patties Recipe” summary=”<p>Salmon patties, made with salmon and crackers, are the perfect Easter appetizer or finger food, especially when served with a tzatziki dipping sauce.</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”40872″ name=”Maple Sausage Stuffed Pastry Bites” summary=”<p>Made with cream cheese, spinach, and puffed pastry, sausage stuffed pastry bites are the ultimate appetizer for any holiday dinner.</p>” button=”Get the Recipe”]
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[wprm-recipe-roundup-item link=”https://happykitchen.rocks/vegan-roasted-carrot-soup-lentils/” name=”Vegan Roasted Carrot Soup with Lentils” summary=”<p>Easy and delicious Vegan Roasted Carrot Soup with lentils and Moroccan spices. This velvety, rich and healthy carrot soup has a unique and perfectly balanced flavor!</p>” button=”Get the Recipe” image=”42429″]
Easter Main Dish Recipes
Traditional Easter dishes that make delicious main dishes, including ham, lamb, beef, and pork.
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[wprm-recipe-roundup-item id=”40862″ name=”Pineapple Honey Glazed Ham” summary=”<p>If you like a sweeter flavor to your ham, you'll love this pineapple honey glazed ham. How to get it perfectly cooked, moist, and delicious for your holiday dinner with family and friends.</p>” button=”Get the Recipe”]
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[wprm-recipe-roundup-item link=”https://www.gritsandpinecones.com/glazed-ham/” name=”Brown Sugar Bourbon Glazed Ham” summary=”<p>You and your family or guests will love this easy baked ham with pineapple and cherries, complete with traditional pineapple rings and maraschino cherries, with its yummy, sticky, sweet and savory brown sugar bourbon glaze!</p>” button=”Get the Recipe” image=”57101″]
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[wprm-recipe-roundup-item link=”https://www.gritsandpinecones.com/roasted-rack-of-lamb/” name=”Roasted Rack of Lamb with Garlic and Herbs” summary=”<p>Surprisingly easy to make, Roasted Rack of Lamb with Garlic and Herbs is an impressive, crowd-pleasing main-dish full of herbaceous deliciousness. Traditionally served at Easter, this lamb recipe has the best of everything.</p>” button=”Get the Recipe” image=”57102″]
[wprm-recipe-roundup-item link=”https://www.supergoldenbakes.com/slow-cooker-lamb/” name=”Slow Cooker Leg of Lamb” summary=”<p>Incredibly tender Slow Cooker Roast Leg of Lamb that’s tender, juicy and falling apart at the touch of a fork. This is truly the easiest way to cook roast lamb – add a handful of ingredients to your slow cooker and leave it to work its magic.</p>” button=”Get the Recipe” image=”42396″]
[wprm-recipe-roundup-item link=”https://savorthebest.com/braised-herb-lamb-shanks/” name=”Braised Herb Lamb Shanks” summary=”<p>You will love this recipe for Braised Herb Lamb Shanks! The meat is fall-off-the-bone tender and full of flavor from the herb blend, wine and beef broth. This makes a great Easter dinner.</p>” button=”Get the Recipe” image=”42397″]
[wprm-recipe-roundup-item link=”https://familyspice.com/grilled-leg-lamb-rosemary-mint-garlic/” name=”Grilled Leg of Lamb with Rosemary, Mint, and Garlic” summary=”<p>Juicy, tender and ridiculously delicious, this recipe for Grilled Leg of Lamb with Rosemary, Mint and Garlic can be made with either a bone-in or boneless version and makes an impressive meal for family and friends.</p>” button=”Get the Recipe” image=”42398″]
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[wprm-recipe-roundup-item id=”41076″ name=”Simple and Delicious Roasted Pork Tenderloin” summary=”<p>Learn how to cook pork tenderloin, roasted to a juicy perfection in the oven. This is a very easy recipe for a delicious Easter dinner main dish, paired with simple seasonings and potatoes.</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”40922″ name=”Sweet Chili Instant Pot Baby Back Ribs” summary=”<p>Sweet Chili Instant Pot Baby Back Ribs are so easy to make. Pair them with a sweet chili dry rub that gives them a wonderful flavor, throw them in your pressure cooker, and walk away. They’re fall off the bone delicious!</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item link=”https://www.therisingspoon.com/2017/03/slow-cooker-pork-shoulder.html” name=”Slow Cooker Pork Shoulder” summary=”<p>Fall-apart-tender pork shoulder cooked in the crock-pot. This super easy recipe takes less than 10 minutes to prep and can be cooked in as little as 4-5 hours on the high setting. </p>” button=”Get the Recipe” image=”57103″]
[wprm-recipe-roundup-item link=”https://www.simplystacie.net/brown-sugar-dijon-pork-tenderloin/” name=”Brown Sugar Dijon Pork Tenderloin” summary=”<p>Brown Sugar Dijon Pork Tenderloin – Just two simple ingredients to create a meal your family will rave about!</p>” button=”Get the Recipe” image=”51698″]
[wprm-recipe-roundup-item link=”https://www.mommyhatescooking.com/roasted-lemon-pepper-chicken-veggies-dutch-oven” name=”Roasted Lemon Pepper Chicken and Veggies in the Dutch Oven” summary=”<p>Make a delicious dinner with this Roasted Lemon Pepper Chicken & Veggies in the Dutch Oven.</p>” button=”Get the Recipe” image=”57104″]
Easter Side Dishes Ideas
All the Easter dinner sides you’ll ever need for a traditional Easter dinner table that will fill bellies and warm hearts.
[wprm-recipe-roundup-item id=”40864″ name=”Homemade Ham Gravy” summary=”<p>Homemade Ham Gravy, made with leftover ham drippings and cream, is a delicious side dish that pairs with ham, mashed potatoes, and all your Easter dinner fixings!</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”42318″ name=”Ham Gravy with Cornstarch” summary=”<p>Homemade ham gravy with cornstarch and drippings is perfect if you've got at least one person in the crowd who's gluten-free. It's also super easy and simple to make.</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”45077″ name=”Chicken Gravy from Bouillon” summary=”<p>How to make chicken gravy from bouillon, no drippings needed! Easy recipe you can make last minute to go with dinner. Simple ingredients!</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”40882″ name=”Creamy Mashed Potatoes” summary=”<p>This is my family's go to recipe for creamy mashed potatoes, made with yellow potatoes, cream, and butter. They are a must have potato dish at Easter dinner.</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”41040″ name=”The Ultimate Mashed Potato Bar” summary=”<p>Feed a crowd on Easter day with a festive mashed potato bar at your next party filled with all sorts of delicious, mouthwatering toppings.</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”40426″ name=”Easy Cheesy Hash Brown Casserole Recipe” summary=”<p>I absolutely love a cheesy hash brown casserole recipe, filled with shredded cheesy potatoes and topped with Corn Flakes. It's a quick and easy side dish perfect for a crowd or potluck on Easter day!</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”43872″ name=”Cheesy CrockPot Funeral Potatoes Recipe” summary=”<p>How to make cheesy CrockPot funeral potatoes. Easy slow cooker hashbrown casserole, a family favorite side dish, breakfast, or brunch recipe.</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”42925″ name=”Scalloped Potatoes and Ham” summary=”<p>How to make scalloped potatoes and ham in a creamy sauce, baked in the oven. Easy, old-fashioned, homemade, cheesy casserole recipe perfect for a crowd!</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item link=”https://www.joyousapron.com/easy-garlic-parmesan-asparagus/” name=”Easy Garlic Parmesan Asparagus” summary=”<p>Asparagus, topped with lots of fragrant garlic and fresh shredded parmesan cheese, perfectly roasted in the oven. The perfect side dish for Easter Sunday!</p>” button=”Get the Recipe” image=”57106″]
[wprm-recipe-roundup-item id=”43911″ name=”Cheesy Slow Cooker Corn Casserole” summary=”<p>Throw together CrockPot corn casserole with cream cheese and Jiffy mix. Easy side dish recipe for a crowd. Make ahead for Thanksgiving and Easter.</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”40220″ name=”Jiffy Corn Casserole with Cream Cheese and Bacon” summary=”<p>Bake up a Jiffy corn casserole with cream cheese and bacon. I love this simple, easy recipe because it's so cheesy and delicious; plus you can make it ahead of time. It's the perfect side dish for Easter dinner!</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”43826″ name=”Southern Sweet Potato Casserole with Marshmallows” summary=”<p>How to make the best southern sweet potato casserole with marshmallows and pecans. Classic Easter sweet potatoes side dish you can easily make ahead.</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”40838″ name=”Easy Broccoli Salad with Bacon and Cauliflower” summary=”<p>Throw together a Broccoli Salad with bacon, cauliflower, sunflower seeds, and peas. This salad is a staple side dish and salad recipe perfect for every family gathering.</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”42821″ name=”Quick and Easy Ambrosia Fruit Salad” summary=”<p>Whip up a classic ambrosia fruit salad with Cool Whip, sour cream, fruit, and mini marshmallows. Easy southern side dish recipe for every holiday dinner!</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”40720″ name=”Layered Salad” summary=”<p>Layered Salad is the perfect salad recipe for family gatherings. Add fresh, delicious layers like cauliflower, peas, lettuce, bacon, or whatever else your heart desires.</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item link=”https://www.glueandglitter.com/broccoli-salad-kale-macadamia/” name=”Crunchy Kale Broccoli Salad with Cranberries and Macadamia Nuts” summary=”<p>Crunchy Kale Broccoli Salad is a perfect side dish, especially when you load it up with tart cranberries and rich macadamia nuts in a sweet balsamic dressing!</p>” button=”Get the Recipe” image=”57107″]
[wprm-recipe-roundup-item link=”https://julieblanner.com/homemade-potato-salad/” name=”Homemade Potato Salad” summary=”<p>An easy, homemade potato salad with egg is the best way to use up all those extra eggs from the Easter holiday. This potato salad recipe uses a few key ingredients including gherkins and mustard, and one little secret technique!</p>” button=”Get the Recipe” image=”57108″]
[wprm-recipe-roundup-item id=”40860″ name=”Honey Glazed Carrots with Rosemary” summary=”<p>Honey Glazed Carrots, made with simple ingredients like butter, honey, and rosemary, make a delicious side dish. They're colorful and packed full of fresh flavor.</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item link=”https://theschmidtywife.com/roasted-carrots-dill/” name=”Easy Roasted Carrots with Dill” summary=”<p>This easy recipe for Roasted Carrots with Dill is a simple side dish to whip up for any occasion. With 4 simple ingredients, this recipe for baked carrots with dill is a breeze to make, perfect for a family dinner but also fancy enough for holidays like Thanksgiving and Easter!</p>” button=”Get the Recipe” image=”57109″]
[wprm-recipe-roundup-item link=”https://www.acedarspoon.com/honey-balsamic-roasted-carrots/” name=”Balsamic Roasted Carrots Recipe” summary=”<p>Balsamic Roasted Carrots offer a healthy side dish to your next holiday meal or weeknight dinner. The sweet honey mixed with the robust flavors of balsamic vinegar and extra virgin olive oil pair wonderfully to add flavor to this roasted carrots recipe.</p>” button=”Get the Recipe” image=”57110″]
[wprm-recipe-roundup-item link=”https://dancingthroughtherain.com/candied-carrots/” name=”Candied Carrots – Butter and Brown Sugar Glazed” summary=”<p>These Candied Carrots are the perfect addition to any dinner! With only three ingredients, this delicious dish will be one that people ask for again and again!</p>” button=”Get the Recipe” image=”57111″]
[wprm-recipe-roundup-item link=”https://joyfoodsunshine.com/best-mashed-potatoes/” name=”Best Mashed Potatoes Recipe” summary=”<p>These herb-infused garlic mashed potatoes are the best mashed potatoes you will ever eat. They are creamy, fluffy, buttery and so insanely delicious you will never make another mashed potatoes recipe again.</p>” button=”Get the Recipe” image=”57112″]
[wprm-recipe-roundup-item link=”https://www.simplymaderecipes.com/perfect-mashed-potatoes/” name=”Cream Cheese Mashed Potatoes” summary=”<p>Cream Cheese Mashed Potatoes are creamy potatoes made with Russet potatoes, cream cheese, sour cream, butter, salt and pepper for the must-have side dish for any holiday gathering.</p>” button=”Get the Recipe” image=”57113″]
[wprm-recipe-roundup-item id=”40850″ name=”Instant Pot Southern Green Beans” summary=”<p>If you've never had Southern Green Beans, made with bacon, onion, and ground beef, you're in for a real treat. Made in the Instant Pot, so they're super easy to make, they're a yummy side dish everyone will love and ask for at every holiday gathering.</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item link=”https://savorthebest.com/instant-pot-lebanese-braised-green-beans/” name=”Instant Pot Lebanese Braised Green Beans” summary=”<p>These Instant Pot Lebanese Braised Green Beans have all the flavor you’d get with the traditional slow braise, but without all the time. Make this Easter side dish in the IP and save room in your oven for the main course.</p>” button=”Get the Recipe” image=”57114″]
[wprm-recipe-roundup-item link=”https://www.beyondthechickencoop.com/green-bean-almondine/” name=”Green Beans Almondine” summary=”<p>Fresh green beans sauteed with butter and almonds and finished with a squeeze of fresh lemon juice makes a delicious green bean almondine!</p>” button=”Get the Recipe” image=”57115″]
[wprm-recipe-roundup-item link=”https://wholenewmom.com/roasted-brussels-sprouts-with-bacon/” name=”Roasted Brussels Sprouts with Bacon” summary=”<p>This combo of oven roasted brussels sprouts with bacon is the perfect way to convince you that yes, brussels sprouts really can be delicious! It's the perfect dish to grace your Easter table!</p>” button=”Get the Recipe” image=”57117″]
[wprm-recipe-roundup-item link=”https://www.shelovesbiscotti.com/parmesan-roasted-cauliflower/” name=”Parmesan Roasted Cauliflower” summary=”<p>Roasted Cauliflower florets sprinkled with Parmesan cheese are truly the perfect side dish for all special occasions. Includes methods for both oven-roasted and air fryer.</p>” button=”Get the Recipe” image=”57118″]
Must Have Dinner Rolls!
Bread rolls are a must have with every family member at any Easter spread. When wondering what to make for Easter lunch, definitely add dinner rolls to the menu.
[wprm-recipe-roundup-item id=”40856″ name=”Grandma’s Homemade Dinner Rolls” summary=”<p>These dinner rolls have been in our family beyond when I was even born. My grandma made them with love, and they were a staple on the table every Easter Sunday. They're fluffy, light, buttery, and oh so delicious!</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item link=”https://flouronmyfingers.com/butterhorn-rolls/” name=”Homemade Butterhorn Rolls” summary=”<p>Bake up an easy family recipe for homemade butterhorn rolls. How to make the best buttery crescent rolls, perfect for your Thanksgiving or holiday dinner.</p>” button=”Get the Recipe” image=”57122″]
[wprm-recipe-roundup-item link=”https://joyfoodsunshine.com/homemade-dinner-rolls/” name=”The Best Homemade Dinner Rolls” summary=”<p>This Best Homemade Dinner Rolls recipe turns out perfectly every time. These easy, soft & fluffy dinner rolls are, slightly sweet and salty, irresistibly buttery and made from scratch!</p>” button=”Get the Recipe” image=”57123″]
[wprm-recipe-roundup-item link=”https://flouronmyfingers.com/gluten-free-hot-cross-buns/” name=”Gluten-Free Hot Cross Buns” summary=”<p>This hot cross buns recipe makes a sweet cinnamon dough filled with currants; top each baked bun with a frosted cross to celebrate the Easter holiday.</p>” button=”Get the Recipe” image=”61938″]
Traditional Easter Desserts
Most of us live for the dessert table at family get togethers. Now you can fill Easter baskets with chocolate eggs and other goodies, something many family traditions encompass. But I think most of us agree… Easter dinner would not be complete without dessert.
[wprm-recipe-roundup-item id=”40930″ name=”Carrot Cake in a Sheet Pan” summary=”<p>Carrot sheet cake is easy to make, moist, and delicious, paired with a cream cheese frosting that's simply to die for. </p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”40858″ name=”Caramel Custard Pie” summary=”<p>Caramel custard pie, made with an easy shortcut pie crust and a brown sugar caramel twist with creamy egg custard.</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”40792″ name=”Bunny Tail Cupcakes” summary=”<p>Make easy and adorable bunny tail cupcakes with chocolate cupcakes, frosting, and mini marshmallows. Fun Easter dessert for kids!</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item link=”https://flouronmyfingers.com/no-bake-easy-banana-pudding-recipe/” name=”No Bake Banana Pudding” summary=”<p>How to make an easy no bake banana pudding with cream cheese, Cool Whip, and Nilla Wafers. Perfect for a crowd, quick and simple recipe!</p>” button=”Get the Recipe” image=”61676″]
[wprm-recipe-roundup-item id=”40944″ name=”Strawberry Cream Cheese Pie” summary=”<p>Easy recipe for a strawberry cream cheese pie, made with fresh strawberries, a creamy no bake filling, and a simple homemade crust. </p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”40880″ name=”Chocolate Meringue Pie” summary=”<p>Make chocolate pie with a rich, creamy filling and fluffy homemade meringue on top. Delicious Easter dessert recipe perfect for chocolate lovers!</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”40552″ name=”Cinnamon Streusel Coffee Cake with Pecans” summary=”<p>Bake up an easy to make cinnamon streusel coffee cake with pecans, perfect for Easter brunch. This praline coffee cake is moist, buttery, and topped with a crispy cinnamon sugar topping.</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item link=”https://flouronmyfingers.com/blueberry-coffee-cake-recipe/” name=”Blueberry Coffee Cake Recipe with Streusel Topping” summary=”<p>How to make the best blueberry coffee cake recipe that's moist and delicious with tons of sweet berry flavor and a simple streusel topping.</p>” button=”Get the Recipe” image=”61942″]
[wprm-recipe-roundup-item id=”41130″ name=”Blueberry Yum Yum Dessert” summary=”<p>Whip up a dreamy blueberry yum yum dessert with cream cheese, Dream Whip, blueberry pie filling, and a pecan crust. </p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”41110″ name=”Strawberry Yum Yum Dessert” summary=”<p>Easy strawberry yum yum dessert layered with fresh strawberries, cream cheese filling, and a pecan crust. Dreamy delight perfect for potlucks!</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”40970″ name=”Lemon Poke Cake with Lemon Glaze” summary=”<p>How to make Grandma's lemon poke cake with lemon glaze, a fluffy cake recipe with a simple lemony icing drizzled on top.</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item link=”https://flouronmyfingers.com/gluten-free-texas-sheet-cake/” name=”Aunt Jennie’s Texas Sheet Cake” summary=”<p>Best ever recipe for moist chocolate Texas sheet cake, topped with rich, fudgy chocolate icing. Easy dessert anyone can make!</p>” button=”Get the Recipe” image=”61941″]
Now that you’ve filled everyone’s bellies with good food, who’s ready for a good, old-fashioned Easter egg hunt? So many wonderful Easter traditions to enjoy!
Learn everything you need to know about how to cook a ham in the oven. This baked spiral ham recipe with an easy, simple glaze is perfect for family dinners and holidays like Thanksgiving, Christmas, and Easter.
Every Christmas and Easter, since I learned how to bake a ham, it’s become our preferred main dish, or centerpiece at the dinner table. We like to have ham, whether we’re having company or not.
Even sometimes through the year, if prices at the grocery store are cheap enough, we’ll bake a whole ham and cut it up for lunch meat that week. I absolutely love a good ham, almost as much as a good Crock Pot pork roast.
While baked ham is fairly easy to make, there are lots of things to think about when you’re baking a ham in the oven. Things like how to keep it moist, how long do you cook a ham, and so on.
Hopefully, I’ll be able to answer all of your burning questions about how to cook a pre-cooked ham. But if you don’t find the answer to your questions, leave me a comment (I check them every so often), and I’ll reply back to you.
Why You’ll Love Cooking a Ham in the Oven
It makes an easy main dish for family dinner or a special occasion like Thanksgiving, Christmas dinner, or Easter dinne.
There will be leftovers, lots of leftovers! So that means lunch tomorrow, maybe even dinner, and just maybe lunch the next day too. Or breakfast, if you like ham and eggs.
Every bite is delicious, and it pairs well with so many different side dishes and vegetables.
Ingredients and Substitutions Notes:
For this oven-baked ham recipe, you’ll need just 3 ingredients…
A pre-cooked ham – My ham in this ham recipe is a 10-pound spiral cut ham. We’ll talk about selecting a ham a little further down.
Glaze packet – It usually comes with the ham, and you’ll find it in the packaging.
Water
How to Choose a Ham
Our grocery stores here make it pretty simple when it comes to selecting the right ham. They don’t offer a whole lot of choices. However, your store may offer an entire selection.
I’m going to keep it pretty simple here and talk about the basic ham types, so you can easily make a decision as to what kind of ham you’d like to serve.
Types of Ham
Bone-in ham – A bone-in ham is going to give you more flavor and texture. It’s also likely going to be sold as a half ham. It’ll still likely be a fairly large size, but you’ll only get half the ham. It will require carving.
Boneless ham – This ham is going to be more processed and have less flavor but a smoother texture. It will need sliced, but it won’t be as much work as carving around the bone.
Spiral-cut ham – A spiral-sliced ham is what I used to make this recipe. Spiral-cut hams are bone-in hams, and they sometimes have a glaze already applied. That’s something to think about if you’re wanting to make your own glaze; you’ll want to look for one that comes with a glaze packet instead, so you can opt out of the pre-made glaze.
Smoked ham – This type of ham usually has been smoked by the manufacturer.
Heritage ham or fresh ham – This type of ham usually comes from a local farmer who raises a heritage breed of pigs. You might even find fresh ham at a local butcher shop.
The size ham you need depends on how many people you’re cooking for and whether you’re serving a bone-in ham or boneless ham. Remember, the bone adds weight, that isn’t meat, to the ham.
For a bone-in ham, you’ll probably need about 3/4 to 1 pound per person; for a boneless ham, figure about 1/3 to 1/2 pound per person.
So, if you’re like me and cooking a 10-pound bone-in ham, you can probably feed 10-12 people. If it’s a 10-pound boneless ham, you can probably feed 15-20 people.
How to Cook a Ham in the Oven
Baking a fully cooked ham is a pretty straightforward, simple, and easy process. If this is your first time learning how to bake a ham, rest easy, because usually, your package will have all the instructions you need.
Before you get started, be sure to preheat the oven to 250° F.
Remove the ham from its packaging, and place it face down in the roasting pan for ham. Important Tip: If your package has any juices in it, pour them into the bottom of the pan, along with about a cup of water; this will help your ham to stay more moist.
Cover the ham tightly with foil (all of it but the bottom, so the juices can run out into the pan, and so juices can steam into the ham, keeping it more moist). Then bake the ham according to the instructions in the recipe card below (or according to your package instructions). Usually, you’ll bake it for 12 to 15 minutes per pound. So a 10-pound ham will bake for about 120+ minutes.
About 45 minutes before the end of your bake time, empty the ham glaze packet into a small saucepan, along with the water.
Bring your glaze to a boil over high heat while stirring constantly.
At this point, you’ll need to remove the glaze from the heat. And about 1/2 hour before end of cook time, remove your ham from the oven, take off the foil, and apply the glaze all over the outside of the ham with a basting brush. Then bake it, glazed and uncovered, for another 30 minutes or so.
When the ham is done, you can bring it out of the oven, let it cool just a bit, and use a sharp knife to slice it for serving.
Baked ham is the highlight of many a Sunday dinner or holiday get together, especially when it’s a juicy ham with loads of delicious flavor.
Expert Tips and Recipe FAQ’s
How long does it take to bake a ham?
Let’s talk about cooking time and internal temperature when you’re learning how to bake a ham in the oven. Always be sure to look at the packaging instructions for your specific ham, and follow what it says for cook time. This spiral ham came from Aldi, and it said 12 to 15 minutes per pound. So being a 10-pound ham, it needed to cook for about 2 hours (120 minutes) or more, but not too long or it’ll dry out. An 8-pound ham would take about 96+ minutes to bake. A 12-pound ham, 144+ minutes. And so on and so forth. It’s best to have a meat thermometer on hand. According to the USDA, spiral-cut cooked hams that were packaged in processing plants under USDA inspection must be heated to 140 °F as measured with a food thermometer (165 °F for leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant). Cook-before-eating hams or fresh hams must reach 145 °F (with a 3-minute rest time) to be safely cooked before serving. Read more of their Ham and Food Safety instructions.
How do you cook a spiral ham without drying it out?
There are a few specific steps you can take to keep a fully cooked ham from drying out while it’s baking… – Like I mentioned above, save ham juices from packaging, and pour them into the bottom of the pan; this will help your ham to stay moist. – You can put a little less than a cup of water or some kind of stock/broth in the bottom of the pan before baking if you want. This will also add moisture. – Covering your ham with foil helps it to retain moisture, as well. Of course, you can also bake it in a roasting bag.
How do you store baked ham?
You need to store baked ham in an airtight container in the fridge; it should keep for 3-5 days.
Can you freeze baked ham?
Yes, you can freeze a pre-cooked or baked ham. I suggest cutting your ham up into smaller portions and freezing it in airtight containers or freezer bags with aluminum foil; that way it’s easier to get those smaller portions out and re-heat them. When it’s time to re-heat, just make sure you have plenty of time for thawing, especially if you’re thawing a big, huge ham. Keep in mind, according to the USDA, you can store a spiral-cut ham or ham leftovers in the fridge for about 3 to 5 days; and you can freeze them for about 1 to 2 months.
What to Do with a Ham Hock
Don’t just throw away that ham hock or leftover bone. Repurpose and make something delicious.
15 bean soup with ham is a great way to use a ham bone and make something comforting. My mom and grandma always used ham hock to make a big pot of pinto beans, and we’d eat it with cornbread.
What to Do with Ham Leftovers
Here are a few ideas for what to do with all that leftover ham.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
How to Cook a Ham in the Oven
Everything you need to know about how to cook a ham in the oven. Baked spiral ham recipe with an easy, simple glaze, perfect for holidays.
Roasting Pan
Aluminum Foil
Meat Thermometer
Small Saucepan
Basting Brush
1 spiral cut or half bone-in ham w/ ham juices (*)
1 cup water (*)
Glaze:
1 glaze packet (*)
2 tablespoons water
Preheat the oven to 250° F.
Remove the ham from its packaging, and place it face down in the roasting pan.
If your package has any juices in it, pour them into the bottom of the pan, along with about 1 cup of water; this will help your ham to stay more moist.
Cover the ham tightly with foil (all of it but the bottom, so the juices can run out into the pan).
Bake the ham according to the instructions in your packaging; usually, it will require you to bake it for 12 to 15 minutes per pound. So a 10-pound ham will bake for about 120+ minutes.
About 45 minutes before the end of your bake time, empty the ham glaze packet into a small saucepan, along with 2 tablespoons water.
Bring the glaze to a boil over high heat while stirring constantly.
Remove the glaze from the heat. About 1/2 hour before end of cook time, remove the ham from the oven, take off the foil, and apply the glaze all over the outside of the ham with a basting brush.
Finish baking the ham, glazed and uncovered, for another 30 minutes or so.
When the ham is done, you can bring it out of the oven, let it cool just a bit, and use a sharp knife to slice it for serving. Store any leftovers in an airtight container in the fridge.
*I used a 10 pound spiral cut ham for this recipe.
*I use a little less than a cup of water.
*The glaze packet usually comes with the ham, and you’ll find it in the packaging.
How Long to Cook a Ham in the Oven
Always be sure to look at the packaging instructions for your specific ham, and follow what it says for cook time. This spiral ham said 12 to 15 minutes per pound. So being a 10-pound ham, it needed to cook for about 2 hours (120 minutes) or more, but not too long or it’ll dry out. An 8-pound ham would take about 96+ minutes to bake. A 12-pound ham, 144+ minutes. And so on and so forth. It’s best to have a meat thermometer on hand.
According to the USDA, spiral-cut cooked hams that were packaged in processing plants under USDA inspection must be heated to 140 °F as measured with a food thermometer (165 °F for leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant). Cook-before-eating hams or fresh hams must reach 145 °F (with a 3-minute rest time) to be safely cooked before serving. Read more of their Ham and Food Safety instructions.
Ways to Keep a Spiral Ham from Drying Out
Like I mentioned above, save the ham juices from the packaging, and pour them into the bottom of the pan; this will help your ham to stay moist.
You can put a little less than a cup of water or some kind of stock/broth in the bottom of the pan before baking if you want. This will also add moisture.
Covering your ham with foil helps it to retain moisture, as well. Of course, you can also bake it in a roasting bag.
dinner, main dish, Pork Recipes
American
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How to make the best crab enchiladas with a creamy sour cream white sauce, all made from scratch. Easy recipe perfect for seafood lovers!
Anytime Tex-Mex is on the menu, I especially look forward to dinner. But I have to admit, when I first started thinking about seafood enchiladas, I wasn’t so sure about the concept of seafood and Tex-Mex. I’m just not a big fish person.
But let me tell you, after making this crab enchilada recipe, I am a believer in seafood and Tex-Mex. It wasn’t at all how I thought it would be.
First of all, I get my crab meat from a can. Yes, it’s real crab. And yes, it’s super easy.
Now the sauce… I make my favorite creamy white sauce that I make with sour cream and cream cheese. I’ve made this sauce before with my creamy chicken enchiladas.
When you put crab enchiladas with sour cream sauce, you get a dinner the whole family will enjoy. And it changes things up from the usual chicken or beef or cheese; it widens your dinner horizons!
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WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my recipe tips, important info for this recipe, and similar recipe ideas – and get straight to the actual recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
If you’re as into Tex-Mex recipes as I am, you’ll love these recipes too:
Sauté the onion in the butter for about 5 minutes, or until the onion turns a light golden color.
Add the cream cheese in with the onion, stirring ’til it melts.
Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.
Let the sauce simmer, constantly stirring, ’til it begins to thicken. It’ll probably take about 10 to 15 minutes.
Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you’ll want to turn the heat to low and just keep your sauce warm while you make the enchiladas.
Tip: If you add tomatoes, try to avoid using canned tomatoes. They don’t have the same flavor as fresh tomatoes.
HOW TO MAKE AND ASSEMBLE CRAB ENCHILADAS
Now you can get everything ready and assemble the enchiladas.
Heat the olive oil on medium heat in a skillet. Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, ’til it’s softened.
Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.
Mix everything together really well.
Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating ’til warmed.
Spread about a cup of the white sauce into the bottom of your greased baking dish.
Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.
Place each enchilada, seam side down, in the baking dish on top of the sauce.
Spread the remaining sauce over the finished enchiladas, and sprinkle with remaining cheese.
Then just bake according to the instructions in the recipe card below, until the cheese melts and the enchiladas are cooked thru.
When they’re finished, you can garnish them with green onions, fresh tomatoes, avocado, fresh basil salsa, and sour cream.
Then when you’re ready to serve them for dinner, allow plenty of time for thawing and re-heating.
To re-heat them, you’ll need to cover them with foil (in a baking dish) and bake for about 30 minutes. Then uncover and bake an additional 10 to 15 minutes.
WHAT CAN YOU EAT WITH ENCHILADAS?
Oh gosh, there are so many things you can serve with enchiladas, whether they be chicken or crab. Here are a few ideas:
How to make the best crab enchiladas with a creamy sour cream white sauce, all made from scratch. Easy recipe perfect for seafood lovers!
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Cuisinart MultiClad Pro Stainless Steel 3-Quart Saucepan with Cover
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Sour Cream White Sauce:
2 tablespoons salted butter
1/2 medium yellow onion (minced)
8 ounces cream cheese
2 cups sour cream
1/4 cup heavy whipping cream
4 ounces diced green chiles
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup cheddar cheese (shredded)
1/2 cup Monterey Jack cheese (shredded)
1 cup fresh Roma tomatoes* (diced, optional)
Crab Enchiladas:
2 tablespoons olive oil
1 garlic clove (minced)
1/2 medium yellow onion (minced)
1 red bell pepper (minced or chopped)
1/2 teaspoon lemon juice
1 tablespoon Badia Complete Seasoning*
1/2 teaspoon salt
1/4 teaspoon ground black pepper
18 ounces white crab meat (drained)
1 cup cheddar cheese (shredded)
1 cup Monterey Jack cheese (shredded)
10 corn tortillas
2 green onions (diced)
To make the sauce, melt the butter in the saucepan on medium heat.
Sauté the minced onion in the butter, about 5 minutes or until the onion turns a light golden color.
Add the cream cheese in with the onion, stirring ’til it melts.
Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.
Let the sauce simmer, constantly stirring, ’til it begins to thicken. It’ll probably take about 10 to 15 minutes.
Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you’ll want to turn the heat to low and just keep your sauce warm while you make and assemble the crab enchiladas.
Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, or ’til it’s softened.
Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.
Mix everything together really well.
Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating ’til warmed.
Spread about a cup of the white sauce into the bottom of your greased baking dish.
Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.
Place each crab enchilada, seam side down, in the baking dish on top of the sauce.
Spread the remaining sauce over the finished crab enchiladas, and sprinkle with remaining cheese.
Bake your sour cream white sauce crab enchiladas at 350° F for about 40-45 minutes, or until the cheese melts and the enchiladas are cooked thru. Garnish with green onions, and serve with fresh tomatoes, avocado, salsa, and sour cream.
*If you decide to add tomatoes to your sauce, only use fresh tomatoes. Canned tomatoes will throw off the flavor of your enchiladas, whereas fresh will add a really delicious, fresh flavor.
*If you do not have Badia Complete Seasoning, you can use the appropriate seasoning of your choice.
To Freeze and Re-Heat Crab Enchiladas with White Sauce:
Cover the enchiladas tightly with plastic wrap and/or aluminum foil; or store the enchiladas in an airtight container for freezing. Then to re-heat, cover them with foil (in a baking dish) and bake for about 30 minutes. Then uncover and bake an additional 10 to 15 minutes.
What to Serve with Seafood Enchiladas:
There are so many things you can serve with enchiladas, whether they be chicken or crab. Here are a few ideas:
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How to make Instant Pot meatloaf and potatoes at the same time. Easy, one pot, ground beef dinner recipe, served with the best mashed potatoes!
I’ve mentioned before that my meatloaf recipe with oatmeal is one of my family’s favorite meals, especially our oldest son. It’s a hearty meal and one that usually leaves us with plenty of leftovers for the next day.
Not only that, but I thought it might make it even easier if I cooked the potatoes right in the same pot with the meatloaf. One pot meal for the win (well, besides veggies, of course).
Oh my goodness, how flavorful and moist meatloaf is when you pressure cook it. And the potatoes were infused with so much flavor from the meat cooking right above them in the same pot.
I love how simple this recipe really is. Instant Pot meatloaf and mashed potatoes has been added to our list of favorite dinner time recipes.
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WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the Instant Pot meatloaf recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
NOT SURE HOW TO USE YOUR INSTANT POT PRESSURE COOKER?
Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!
HOW TO MAKE INSTANT POT MEATLOAF AND POTATOES
Start by prepping your ingredients, and also be sure to grease the inside of your springform pan (I use a 7-inch springform pan) with cooking spray.
Secure the lid in place and close the valve on your Instant Pot. Select Manual or Pressure Cook, and set to cook for 30 minutes.
When your meatloaf is done (a meat thermometer is definitely something I recommend to make sure the meat has come to temp and is fully cooked), just allow the Instant Pot to do a natural release.
Then once you’ve carefully removed the meatloaf and trivet from the Instant Pot, you can mash the potatoes right in the pot.
Just drain the water off the potatoes, and place the Instant Pot on “Keep Warm.” Add the butter, whipping cream, salt, and pepper to the potatoes, and mash with an immersion blender or hand mixer.
And that’s it! All you need is a good vegetable to serve with your main course.
SHOULD I COVER MY MEATLOAF WHILE COOKING?
While you can cover the meatloaf with aluminum foil, it’s really not necessary. In fact, that might take away from the flavors you’ll get by cooking everything in one pot.
HANDY TIP FOR REMOVING THE MEATLOAF FROM THE INSTANT POT
One question that comes up is whether or not you can use aluminum foil in the Instant Pot. While there’s no need to cover your meatloaf, you can use foil to create a sort of sling or lifter for your pan.
Just tear off a large piece of foil that will fit all the way around your pan, along with maybe 6 to 8 extra inches. Then fold the foil into a long strip (maybe 3-4 inches wide), and place that strip under the pan, bringing the excess ends of the strip up over each side of the pan to act as lifting handles.
This way it’s easy to remove the hot pan from the pressure cooker once your meatloaf is cooked and ready to serve.
WHAT IS THE BEST GROUND BEEF FOR MEATLOAF?
We prefer to use 90/10 ground beef when we’re mixing up a meatloaf. In fact, we use 90/10 for pretty much everything.
Our reasons are that it’s leaner, there’s less fat, and there will be less grease around your meatloaf.
Don’t worry about flavor… You’ll still get really good flavor from a leaner ground beef. And you’ll also be eating a bit healthier, as well.
Note: You can use ground turkey for this recipe in place of ground beef. However, it will change the look, texture, and flavor of your finished meatloaf.
CAN YOU SUBSTITUTE OLD-FASHIONED OATS FOR QUICK OATS?
I’ve even used gluten-free quick oats more recently, so if you want a gluten-free meatloaf, this is the way to go (although you should also check ingredient labels on your other ingredients just to be safe).
Secure the lid in place and close the valve on your Instant Pot. Select Manual or Pressure Cook, and set to cook for 30 minutes.
When your meatloaf is done (a meat thermometer is definitely something I recommend to make sure the meat has come to temp and is fully cooked), just allow the Instant Pot to do a natural release.
Then once you’ve carefully removed the meatloaf and trivet from the Instant Pot, you can mash the potatoes right in the pot. Just drain the water off the potatoes, and place the Instant Pot on “Keep Warm.”
Add the butter, whipping cream, salt, and pepper to the potatoes, and mash with an immersion blender or hand mixer.
And that’s it! All you need is a good vegetable to serve with your main course.
*I’ve used both old-fashioned oats and quick oats for this meatloaf. I’ve even used gluten-free quick oats more recently, so if you want a gluten-free meatloaf, this is the way to go (although you should also check ingredient labels on your other ingredients, especially seasonings, just to be safe).
**You can use whole milk if you don’t have heavy whipping cream.
WHAT IS THE BEST GROUND BEEF FOR MEATLOAF?
We prefer to use 90/10 ground beef when we’re mixing up a meatloaf. In fact, we use 90/10 for pretty much everything. Our reasons are that it’s leaner, there’s less fat, and there will be less grease around your meatloaf.
Don’t worry about flavor… You’ll still get really good flavor from a leaner ground beef. And you’ll also be eating a bit healthier, as well.
Note: You can use ground turkey for this recipe in place of ground beef. However, it will change the look, texture, and flavor of your finished meatloaf.
SHOULD I COVER MY MEATLOAF WHILE COOKING?
While you can cover the meatloaf with aluminum foil, it’s really not necessary. In fact, that might take away from the flavors you’ll get by cooking everything in one pot.
HANDY TIP FOR REMOVING THE MEATLOAF FROM THE INSTANT POT
One question that comes up is whether or not you can use aluminum foil in the Instant Pot. While there’s no need to cover your meatloaf, you can use foil to create a sort of sling or lifter for your pan.
Just tear off a large piece of foil that will fit all the way around your pan, along with maybe 6 to 8 extra inches. Then fold the foil into a long strip (maybe 3-4 inches wide), and place that strip under the pan, bringing the excess strip up over each side of the pan to act as lifting handles.
This way it’s easy to remove the hot pan from the pressure cooker once your meatloaf is cooked and ready to serve.
Instant Pot Recipes
American
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How to make the best turkey casserole with pasta. Easy recipe made with egg noodles and leftovers, this turkey tetrazzini is so creamy and delicious!
This leftover turkey casserole is just the recipe you need when you’re trying to figure out what to do with turkey leftovers from Thanksgiving. Oh my word, I love this casserole because of how cheesy it is.
If you love cheese as much as I do, you are in for a treat with this delicious dinner recipe. And making it in a big 13×9 casserole dish pretty much guarantees you’ll have leftovers for tomorrow night.
You will need to cook some pasta for this recipe. And you’ll need to make the sauce on the stovetop.
But once you have the sauce made, you’re home free. Finish throwing it together, put it in the oven, set your timer, and off you go to accomplish an important task or spend time with your family while dinner cooks.
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
Your casserole will need to bake at 350° F for about 30 minutes, or until heated through and bubbly.
CAN YOU FREEZE TURKEY CASSEROLE WITH PASTA?
Yes, you can freeze this cheesy turkey tetrazzini. Just be sure to store it in an airtight container so it doesn’t get freezer burn.
When you take it out of the freezer, you can either allow time for it to thaw or reheat as is. Of course, oven times will vary, depending on whether it’s thawed or frozen.
Reheat individual servings, or place the entire baking dish, covered with aluminum foil, in the oven at 350° F until heated through.
ALTERNATIVE INGREDIENT OPTIONS:
There are a few ways you can change this recipe up and make it slightly different…
Don’t have turkey? Use chicken instead; rotisserie chicken would taste great. Just shred it up and add as you would the turkey.
If you’re like me and don’t care for mushrooms, leave them out. I usually just put up with them because my family likes them, and I can hardly tell they’re there if I dice instead of slice.
Use gluten-free pasta and gluten-free flour to make this casserole gluten-free. Of course, check the labels on all of your other ingredients to ensure that everything is gluten-free if going this route.
Add a smoked cheese for a smoky flavor to your turkey casserole.
Add a vegetable to the casserole. Peas are delicious in a cheesy casserole.
How to make the best leftover turkey casserole with pasta. Easy recipe made with egg noodles and leftovers, this turkey tetrazzini is so creamy and delicious!
1 cup salted butter
1 medium yellow onion (minced)
1 medium green bell pepper (chopped)
4 ounces mushrooms (diced)
2/3 cup all-purpose flour
2 cups whole milk
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces American cheese
8 ounces cheddar cheese (shredded)
3 cups turkey (cooked and shredded)
16 ounces egg noodles (cooked)
Pre-heat the oven to 350° F, and grease a 9×13 baking dish with cooking spray.
In a large skillet, melt the butter and sauté the onion, bell pepper, and mushrooms until they’re tender, probably about 15 minutes.
Then add the flour and blend it in with the veggies really well.
Add in the milk and chicken broth, cooking on low ’til the sauce begins to thicken.
Finally, add in the salt, pepper, and cheeses, and cook until the cheese is melted.
Combine the cheese sauce, shredded turkey, and noodles in a large mixing bowl, and spread the mixture in the greased 9×13 baking dish.
Bake at 350° F for about 30 minutes, or until the casserole is heated through and bubbly.
Serve while warm.
*You can also use spaghetti noodles or fettuccine noodles instead of egg noodles. Or you can use gluten-free pasta and gluten-free flour to make this casserole gluten-free. Of course, check the labels on all of your other ingredients to ensure that everything is gluten-free if going this route.
*Don’t have turkey? Use chicken instead; rotisserie chicken would taste great. Just shred it up and add as you would the turkey.
Main Dish – Casserole, Pasta
American
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How to make campfire Hawaiian pizza. Just 5 ingredients and a cast iron skillet are all you need for this simple and easy ham and pineapple pizza recipe.
If you’ve never had the smoky flavors of Hawaiian pizza cooked over a campfire, then have I ever got the most delicious pizza recipe for you.
Now… I have a confession. I’m not a fan of pineapple on my pizza.
However, my family loves it. And if I have to eat pineapple pizza, I’d much rather have it cooked over the campfire in a cast iron skillet.
Plus, I do love ham on my pizza. And cheese… I love a really cheesy pizza, and that’s exactly what this is.
Important Note: This recipe makes enough for 2 10-inch pizzas.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my tips for making cast iron pizza, important info for this recipe, and similar recipe ideas – and get straight to the pizza recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
BEFORE YOU GET STARTED COOKING…
Your fire should be down to coals, with a little bit of flame here and there.
We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan or griddle you’re using doesn’t get so hot that it cooks everything too quickly.
LET’S TALK DOUGH
As this is meant to be a camping recipe, you can either take a pre-made pizza crust with you, or you can make our easy homemade pizza dough right in a Ziploc bag.
Either way, don’t let the pizza dough trip you up and keep you from making pizza for dinner while you’re sitting around the campfire.
WHAT IS ON A HAWAIIAN PIZZA?
Hawaiian pizza toppings include the sauce, ham or Canadian bacon, pineapple, and mozzarella cheese.
You can also add other favorite ingredients like bacon, mushrooms, peppers, etc. It’s your pizza, your choice of toppings.
TIPS FOR HOW TO MAKE HAWAIIAN PIZZA
Once your pizza crust is ready to go, you’ll just layer the pizza toppings right onto the partially cooked crust in a cast iron skillet.
Next add a layer of pineapple (you can use fresh pineapple or canned pineapple chunks; I used pineapple tidbits because they’re slightly smaller, the perfect size for pizza).
Finally, finish it off with a layer of shredded mozzarella cheese.
HOW TO COOK HAWAIIAN PIZZA ON A CAMPFIRE
Now comes the part where you finish cooking your pizza. Don’t worry, cooking pizza on a campfire is really easy to do.
Once your pizza is in place on the grill, I’d recommend heating the lid over the coals and then placing it on top of the cast iron pan. This creates an oven like effect, which in turn, will bake your pizza.
Again, be sure that your rack is not too close to the fire because if not careful, you can burn the bottom of your pizza crust.
Cook the pizza for about 8-10 minutes or so, until the crust begins to turn slightly golden on the edges and the cheese completely melts.
Once the pizza is fully cooked, you can remove it from the fire, slice it up, and serve it.
HOW ‘BOUT DESSERT AFTER DINNER? SWEET CAMPING RECIPES YOU MAY ENJOY…
How to make campfire Hawaiian pizza. Just 5 ingredients and a cast iron skillet are all you need for this simple and easy ham and pineapple pizza recipe.
2 10- inch pizza crusts (partially cooked)
1/2 cup pizza sauce
8 slices deli ham (sliced or shredded)
1/2 cup pineapple tidbits
1 1/2 cups mozzarella cheese (shredded)
Prep the pizza crust by partially cooking it, per individual recipe instructions.
Begin layering each pizza crust with a layer of pizza sauce.
Add a layer of sliced or shredded ham.
Next add a layer of pineapple.*
Finally, finish it off with a layer of shredded mozzarella cheese.
Once your pizza is in place on the tripod grill, I’d recommend heating the cast iron lid over the coals and then placing it on top of the cast iron pan. This creates an oven like effect, which in turn, will bake your pizza (see notes about rack placement over the fire**).
Cook the pizza for about 8-10 minutes or so, until the crust begins to turn slightly golden on the edges and the cheese completely melts.
When it’s fully cooked, remove the pizza from the fire, slice it up, and serve.
*You can use fresh or canned pineapple chunks; I used pineapple tidbits because they’re slightly smaller, the perfect size for pizza.
**Be sure that your tripod rack is not too close to the fire because if not careful, you can burn the bottom of your pizza crust when you go to cook the pizza. Your campfire should have a little flame but be mostly burning coals.
Camping Recipes
American
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Loaded campfire nachos, with shredded chicken and hummus, are a cheesy delicious camping meal everyone will love. Easy recipe with all the best toppings!
My family loves a good Tex-Mex meal, so we love making campfire nachos when we’re on a camping trip. Oh my word, just the thought of them has my mouth watering for more.
While we love ground beef tacos and chicken tacos, there’s just something about chicken nachos, especially when you combine the chicken with ingredients like roasted red pepper hummus, shredded cheese, queso, avocados, red onion, and Roma tomatoes.
And cheesy nachos that have been cooked over the campfire have a hint of a smoky flavor to them too. I’m telling you, they are sooooo good, almost as good as my campfire chili cheese fries.
What I love about this nachos recipe is that it’s easy to make, especially if you use chicken that’s already been cooked. Just layer up your ingredients, give your nachos a few minutes to cook to let things melt together, and you’ve got one of the best camping meals ever.
Well, besides camping tacos… Yet another one of my favorite camping recipes.
Maybe you’re at home and want to make these in your oven? No problem! Make these sheet pan nachos instead.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my tips for making camping nachos, important info for this recipe, and similar recipe ideas – and get straight to the chicken nachos recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
PREP FIRST BEFORE YOU COOK
Before you starting the layering process, you’ll need to do a little prep work first.
Making sure you have a campfire going is imperative, of course, because that’s where we’re going to cook these nachos.
You can also cook them the same way on a grill, and I say that because I know a lot of the time when we’re out camping, we can’t even have a campfire. So if a grill is all you’ve got, you can definitely make grilled nachos.
Another couple steps you’ll need to take are prepping all your veggies and cooking the chicken. Sometimes we’ll cook the chicken at the campsite, and sometimes we’ll cook it before we leave home, shred it up, and pack it in a plastic baggie in the cooler.
Of course, you can also use canned chicken, making this recipe even easier.
CAMPING GEAR FOR MAKING NACHOS
When we made this recipe, we used a large homemade griddle we use for so many different recipes.
While I wouldn’t change the way we did it, I might recommend using a Dutch oven or a larger cast iron skillet with a lid, so you have the heat both above (with coals) and below, much like an oven.
I really do love using our homemade cast iron griddle because it’s big, it can hold a lot of tortilla chips, and we just use aluminum foil as kind of a tent to trap and hold that heat in while cooking (see picture on down below).
HOW TO MAKE CHICKEN NACHOS WITH LAYERS
Ready to layer up nachos with chicken and all your favorite toppings? While I like to use regular tortilla chips, you can also make chicken nachos with Doritos for a little extra kick.
Add a generous layer of tortilla chips to your pan, spreading them out so they cover the entire pan.
Add small dollops of roasted red pepper hummus around on top of the chips.
Mix the shredded chicken with salsa and spread it around next, also giving it a little spritz of lime juice.
Then spoon white queso all around on the nachos.
Scatter minced or chopped red onion on as another layer.
Finally add shredded cheese, spreading it out evenly all across the nachos.
I mentioned giving the chicken a spritz of lime juice in the layering instructions. This step is totally optional, although I do feel like the lime juice gives the nachos a little oomph they’re kinda missing without it.
HOW TO COOK CAMPFIRE NACHOS
Your fire should be down to coals, with a little bit of flame here and there.
We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the nachos.
Once you have the height you think you need, place the pan on the grill, and you can either use a heated lid (with a skillet or Dutch oven), or use aluminum foil as sort of a tent wrapped around the griddle to trap the heat.
Cook the nachos until you melt the cheese and everything else is heated through. It’ll probably take about 10 to 15 minutes.
WHAT TOPPINGS TO SERVE WITH CHICKEN NACHOS
Once your nachos are done and all the cheese is melted, you can add things like chopped tomatoes, avocados, salsa with basil, and sour cream.
Other ideas might include things like black olives, green onions, maybe even strips of bell peppers. Some of these things can even be added before cooking the nachos.
HOW ‘BOUT DESSERT AFTER DINNER? MORE CAMPING RECIPES YOU MAY ENJOY…
Loaded campfire nachos, with shredded chicken and hummus, are a cheesy delicious camping meal everyone will love. Easy recipe with all the best toppings!
12 ounces tortilla chips
10 ounces roasted red pepper hummus
2 chicken breasts (cooked and shredded)
1/2 cup salsa
1 teaspoon lime juice
1/2 cup queso
1/2 red onion (medium size, minced)
4 ounces cheddar cheese (shredded)
4 ounces Monterey Jack cheese (shredded)
3 Roma tomatoes
2 avocados
1/2 cup sour cream
Add a generous layer of tortilla chips to your pan, spreading them out so they cover the entire pan*.
Add small dollops of roasted red pepper hummus around on top of the chips.
Mix the shredded chicken with salsa and spread it around next, also giving it a little spritz of lime juice.
Then spoon white queso all around on the nachos.
Scatter minced or chopped red onion on as another layer.
Finally add shredded cheese, spreading it out evenly all across the nachos.
Once you have the height you think you need over the campfire, place the pan full of nachos on the tripod grill (you can either use a heated lid with a skillet or Dutch oven, or use aluminum foil as sort of a tent wrapped around the griddle pan to trap the heat).
Cook the nachos until the cheese has fully melted and everything is heated through. It’ll probably take 10 to 15 minutes.
Then serve with your favorite toppings like tomatoes, avocados, and sour cream.
*When we made this recipe, we used a large homemade griddle we use for so many different recipes, along with aluminum foil. While I wouldn’t change the way we did it, I might recommend using a Dutch oven or a larger cast iron skillet with a lid, so you have the heat both above (with coals) and below, much like an oven.
How to make the best homemade hamburger pizza on a campfire. Easy campfire pizza with ketchup, mustard, and pickles, cooked in a cast iron skillet.
We used to love visiting a local pizzeria that served the best cheeseburger pizza with pickles. It was pretty much our standing order when we’d go downtown to see a show or play at the theatre right next door.
Since we’ve moved and can’t really get our favorite pizza anymore, we decided to make our own hamburger pizza recipe, only with a slight tweak… We made it into a campfire pizza.
Let me tell you, there’s nothing quite as delicious as pizza on a campfire. And when you’ve been outdoors all day and come in to the campsite all ravenous, it really does a good job of filling you up.
Making pizza over a campfire isn’t as hard as you think either. In fact, it’s pretty easy. I’ve even got you covered with an easy pizza dough you can make in a plastic baggie.
Important Note: This recipe makes enough for 2 10-inch pizzas.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my tips for making campfire pizza, important info for this recipe, and similar recipe ideas – and get straight to the pizza recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
TIPS FOR HOW TO MAKE A CHEESEBURGER PIZZA
Before you add all the layers on your pizza, you’ll need to cook the ground beef with the onion and garlic powder.
When we’re at home, we really prefer to use minced garlic; but when we’re out on the road, we’ll usually just carry along a bottle of garlic powder.
Start by chopping or mincing the onion.
In a cast iron skillet, sauté the onion in the olive oil.
Then add the ground beef and garlic powder to the skillet, and cook until the beef is cooked thru.
We cook the meat over the fire, using a tripod grill. You’ll want to watch it closely, as you may need to adjust the height of the grill over the fire, so the skillet doesn’t get so hot that it burns the meat.
HOW TO LAYER A HAMBURGER PIZZA
Next comes the fun part, layering all the layers onto your partially cooked pizza crust.
Begin with a layer of ketchup and mustard in place of pizza sauce. (This may seem a little weird, but I promise, it’s going to be delicious.)
Add a layer of the cooked ground beef mixture.
Next add a layer of both shredded cheddar and mozzarella cheese.
Finally, finish it off with a layer of dill pickle slices to really complete the entire masterpiece.
TIPS FOR HOW TO COOK CAMPFIRE PIZZA
Now comes the part where you finish cooking your pizza. Don’t worry, cooking pizza on a campfire is really easy to do.
For all my fellow cast iron fans out there, this is just one of the cast iron pizza recipes we’re working on. We love cooking with cast iron, especially when we’re camping.
Once your pizza is in place on the grill, I’d recommend heating the lid over the coals and then placing it on top of the cast iron pan. This creates an oven like effect, which in turn, will bake your pizza.
Again, be sure that your rack is not too close to the fire because if not careful, you can burn the bottom of your pizza crust.
Cook the pizza for about 8-10 minutes or so, until the crust begins to turn slightly golden on the edges and the cheese completely melts.
Once the pizza is fully cooked, you can remove it from the fire, slice it up, and serve it.
Everything on this pizza melds together in such a way that it provides a hearty, delicious meal even your kids will enjoy.
Then add the ground beef and garlic powder to the skillet with the onion, and cook until the beef is cooked thru.**
Once the meat is cooked, drain any grease off the meat.
Mix the ketchup and mustard together in a small bowl.
Begin layering each pizza crust with a layer of ketchup and mustard.***
Add a layer of the cooked ground beef mixture.
Next add a layer of both shredded cheddar and mozzarella cheese.
Finally, finish it off with a layer of dill pickle slices on each pizza.
Once your pizza is in place on the grill, I’d recommend heating the cast iron lid over the coals and then placing it on top of the cast iron pan. This creates an oven like effect, which in turn, will bake your pizza (see notes about rack placement over the fire).
Cook the pizza for about 8-10 minutes or so, until the crust begins to turn slightly golden on the edges and the cheese completely melts.
When it's fully cooked, remove the pizza from the fire, slice it up, and serve.
*You can use dill pickle slices, or you can even chop up the pickles, to suit your taste.
**Be sure that your tripod rack is not too close to the fire because if not careful, you can burn either the meat or the bottom of your pizza crust when you go to cook the pizza. Your campfire should have a little flame but be mostly burning coals.
***It's important to note that the layered ingredients need to be split between 2 10-inch pizza crusts.
Camping Recipes
American
campfire pizza, cast iron pizza, cheeseburger pizza, hamburger pizza, pizza on a campfire
Cook up a deliciously cheesy taco tater tot casserole with ground beef, cheese, and all your favorite taco toppings. Family favorite dinner recipe.
Did you know you can spice up tater tot casserole for Taco Tuesday? And wowsers, does it ever take this family favorite casserole to a whole new level!
I’m talking full on Mexican tater tot casserole with all the fixin’s, including Monterey Jack, cheddar cheese, tomatoes, green onions, sour cream, and a Tex-Mex beef mixture that is so delicious.
Now I never said this recipe was healthy. In fact, let’s just think of it as more of a comfort food treat.
It’s tater tot hotdish on steroids. Tex-Mex steroids, that is.
And I know y’all love tacos because some of my most popular posts and videos are taco related. Remember these?
Tacos are life, am I right? I know, I’m so cheesy (no pun intended), but let’s just say I get very excited about tacos.
WHERE CAN I FIND THE RECIPE CARD FOR TACO TATER TOT CASSEROLE?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the tater tot taco bake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
LET’S TALK RECIPE LOGISTICS…
This is the part where I try to answer any questions you may have as you follow along with the recipe. And if I don’t answer your question, just leave me a comment, and I’ll answer you there.
WHAT KIND OF MEAT SHOULD I USE IN TACO TATER TOT HOTDISH?
I prefer to use ground beef for this particular recipe. However, you can also use ground turkey or sausage.
WHAT IF I DON’T LIKE CHILI BEANS?
Listen, I get it. Beans all have different textures and flavors.
I prefer chili beans (in their sauce) because that sauce really adds to the flavors of the entire tater tot hotdish.
CAN I MAKE AHEAD TATER TOT CASSEROLE AND FREEZE IT?
Yes, you can make it ahead and put it in the freezer for later. Just be sure to put it in the fridge in plenty of time to thaw before baking or add a little additional cook time, maybe 20 minutes or so.
You’ll also want to cover it well before freezing, so it doesn’t get freezer burn. If you have a covered casserole dish, that will work well.
You can also make it the day before and put it in the fridge for baking the next day.
TIPS FOR HOW TO MAKE TACO TATER TOT CASSEROLE
Making taco tater tot hotdish is really simple and easy, even though it does require a bit of prep. There’s no taco seasoning mix or enchilada sauce in this recipe, since the meat mixture is made from scratch.
In a large skillet, sauté the garlic, onion, and bell pepper in bacon grease (or olive oil) for 3 to 5 minutes.
Add the lemon juice, chili powder, salt, pepper, and ground beef, cooking until the meat is almost browned.
Next stir in 2 to 3 chopped Roma tomatoes, browning the meat.
HOW TO LAYER MEXICAN TATER TOT CASSEROLE
1st Layer: Chili beans
2nd Layer: Monterey Jack cheese
3rd Layer: Ground beef mixture
4th Layer: Nacho cheese soup
5th Layer: Tater tots
At this point, bake the casserole, per instructions in the recipe card below.
6th Layer: Cheddar cheese
And then you’ll bake it again for about 5 to 10 minutes, or until the cheese is melted.
And that’s all there is to it. Sprinkle with your favorite taco toppings, like sour cream, tomatoes, and green onions, and it’s ready to serve.
My family loves a good Mexican tater tot casserole, and so do I.
If you love this taco tater tot bake as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!
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Healthy, low carb chicken stuffed bell peppers with spinach and cheese, baked in the oven. Easy delicious recipe (with video), perfect for a weeknight meal!
Chicken Stuffed Peppers are a flavorful and delicious dinner idea. I love stuffed peppers, especially for that pepper-y flavor (have since I was a kid).
Now most stuffed peppers are made with ground beef or ground turkey… But chicken adds a whole new twist. And there are so many things you can do with chicken to add variety and make it interesting.
Picture fajita chicken, sesame chicken, and chicken salad… The sky’s the limit when it comes to stuffed peppers with chicken.
WHERE CAN I FIND THE RECIPE CARD FOR CHICKEN STUFFED BELL PEPPERS?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious low carb stuffed peppers recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
HOW TO PREP PEPPERS FOR MAKING STUFFED PEPPERS
While I usually cut my bell peppers in half, you can go with one of two options when prepping your bell peppers for a stuffed bell pepper recipe…
Remove the top of the pepper, along with all the pith and seeds that are down inside.
OR simply cut the peppers in half and remove all the pith and seeds inside. Just remember not to eat the stem if you leave the stem intact.
These low carb chicken stuffed peppers are super easy to make. From prepping the peppers to stuffing them and cooking them, I’ll walk you through the entire process.
PREP AND MAKE YOUR CHICKEN MIXTURE
Prep the peppers… Slice them in half, right down the middle. You can leave the stems on or remove. Then remove the seeds, cores, and membranes from the peppers.
Add the chicken, spinach, and spices to a mixing bowl.
Don’t forget to add part of the shredded cheddar (about 1 1/2 cups).
Then mix everything up together.
Once your chicken mixture is ready, just stuff the peppers full. The more, the better.
COOKING THESE HEALTHY CHICKEN STUFFED PEPPERS
Then you’ll just bake the peppers either on a baking sheet or in a baking dish, per the instructions in the recipe card below.
Once they’ve baked, sprinkle on the extra cheese, and bake an additional 10 minutes or so.
And that’s it! They’re ready to serve, with their melty cheese and all those wonderful flavors.
Baking Sheet – You’ll place the peppers on a baking sheet to bake.
PRINTABLE RECIPE CARD FOR CHEESY CHICKEN STUFFED PEPPERS
If you love this chicken stuffed bell peppers recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!
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Want to see how to make this recipe? Watch our cooking show video in the recipe card below!
Cheesy Spinach and Chicken Stuffed Bell Peppers
Healthy, low carb chicken stuffed bell peppers with spinach and cheese, baked in the oven. Easy delicious recipe (with video), perfect for a weeknight meal!
5 large bell peppers
2 pounds chicken
1 cup spinach leaves (washed and chopped)
2 cups cheddar cheese (shredded)
1 teaspoon ground sage
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup Monterey Jack cheese (*shredded)
Pre-heat the oven to 350°.
Wash and prep your peppers. Slice them in half, right down the middle.** Then remove all the cores, seeds, and membranes from the peppers.
Dice the chicken into chunks or thin slices.
In a separate mixing bowl, mix the chicken with the seasonings, spinach, and 1 1/2 cups of the shredded cheddar.
Stuff the peppers with the chicken mixture.
Place the stuffed peppers on a baking sheet, and bake at 350° for 45 minutes to 1 hour, or until the chicken is cooked thru.
Add the rest of the shredded cheddar and Monterey Jack cheese to the top of each pepper, and bake for an additional 10 minutes, or until the cheese is melted.
Serve while warm and enjoy!
*Or you can use Colby Jack cheese.
**You can leave the stems on the peppers or remove them, totally your preference (just don’t ingest the stems, they’re only there for show).
Dinner Ideas
American
chicken stuffed bell peppers, chicken stuffed peppers, low carb stuffed peppers, stuffed peppers with chicken
Easy recipe for sausage and chicken casserole in the Instant Pot. Low carb chicken casserole that makes a healthy dinner and a cheesy comfort food.
This sausage and chicken casserole is a low carb dinner my family enjoys from time to time. It’s one of those meals we can pretty easily throw together, walk away from it, and let it cook.
Even though it’s an Instant Pot casserole, it still requires just a little bit of prep work, like cooking the chicken and browning the sausage. I love that everything is mixed together, though, vegetables and all.
That’s what makes this recipe so delicious. The meats, vegetables, cheeses, and seasonings just all mesh together to form this yummy low carb chicken casserole everyone in our family enjoys.
Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!
WHERE CAN I FIND THE SAUSAGE AND CHICKEN CASSEROLE RECIPE?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious chicken casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
CAN I USE CAULIFLOWER RICE FOR THIS RECIPE?
You can definitely use already riced cauliflower to make a sausage cauliflower bake in the Instant Pot.
However, I don’t recommend using frozen cauliflower rice, because that will add extra water, ultimately changing both the texture and consistency of the casserole.
I do recommend using either fresh cauliflower or a fresh cauliflower rice over using frozen.
TIPS FOR HOW TO MAKE THIS LOW CARB CHEESY CHICKEN CASSEROLE
Gather your ingredients, per the printable recipe card below.
PREP THE VEGETABLES FIRST…
You’ll need to prep first by washing and chopping (or mincing) the celery, onion, and garlic. Also, wash and chop the cauliflower if you’re not using cauliflower rice.
Add the butter to your Instant Pot, and let it melt.
Sauté the celery, onion, and garlic for about 3 to 5 minutes.
Add the sausage in with your veggies and allow it to brown, crumbling it up with the veggies.
Add the cream cheese and shredded chicken in with your vegetable mixture, and mix together well.
Put the cauliflower, shredded cheeses, salt, pepper, and paprika on top of the vegetable mixture in the Instant Pot.
Then add a cup of water, and place the lid on your Instant Pot.
COOK YOUR INSTANT POT CASSEROLE
Turn off the sauté function, press Manual, and set your timer for 8 minutes. Be sure to allow a natural pressure release.
When it’s done, stir the casserole together… If there’s extra water, you may need to turn the sauté function back on and let it cook down just a little bit.
You can top it off with chopped fresh basil or parsley if desired.
Wooden Spatula – We use a wooden spatula when we need to sauté something.
Glass Measuring Cup – Oh how I love my measuring cup for measuring liquids… I use it every single time I cook or bake anything.
PRINTABLE RECIPE CARD FOR INSTANT POT SAUSAGE AND CHICKEN CASSEROLE
If you love this low carb chicken casserole recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!
CONNECT WITH ADVENTURES OF MEL!
Be sure to follow me on social, so you never miss a post!
Want to see how to make this recipe? Watch our cooking show video in the recipe card below!
Instant Pot Sausage and Chicken Casserole
Easy recipe for sausage and chicken casserole in the Instant Pot. Low carb chicken casserole that makes a healthy dinner and a cheesy comfort food.
2 stalks celery
1/2 large yellow onion
2 cloves garlic
1 head cauliflower (*)
3 tablespoons salted butter
1 pound breakfast sausage
8 ounces cream cheese
1 pound chicken (cooked and shredded)
1 cup cheddar cheese (shredded)
1 cup Colby Jack cheese (shredded)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1 cup water
Wash and chop or mince the celery, onion, and garlic; also wash and chop the cauliflower.
Pre-heat the Instant Pot in sauté mode.
Add the butter to your Instant Pot, and let it melt.
Sauté the celery, onion, and garlic for about 3 to 5 minutes.
Add the sausage in with your veggies and allow it to brown, crumbling it up with the veggies.
Add the cream cheese and shredded chicken in with your vegetable mixture, and mix together well.
Put the cauliflower, shredded cheeses, salt, pepper, and paprika on top of the vegetable mixture in the Instant Pot.
Add a cup of water.
Put the lid on your Instant Pot.
Turn off the sauté function, press Manual, and set your timer for 8 minutes; allow a natural pressure release.
When it’s done, stir the casserole together… If there’s extra water, you may need to turn the sauté function back on and let it cook down just a little bit.
You can top it off with chopped basil or parsley if desired. Serve and enjoy!
*While you can use already riced cauliflower, I recommend using fresh for this recipe. Frozen riced cauliflower can have extra water, which changes the entire texture/consistency of this casserole.
Instant Pot Recipes
American
Instant Pot casserole, low carb chicken casserole, sausage and chicken casserole
Simplify mornings with a quick and easy homemade maple brown sugar oatmeal. Dairy free Instant Pot oatmeal recipe using rolled oats and real maple syrup.
I remember as a kid when the boxes of instant oatmeal came out on store shelves. They were pretty much an instant hit with most every kid, especially with flavors like peaches and cream, strawberry and cream oatmeal and maple brown sugar oatmeal.
Both my mom and my grandma were HUGE fans of the maple and brown sugar oatmeal. We’d make it to go with our breakfast and even for the occasional snack.
Now with the help of my Instant Pot, I like to make it homemade, giving me the option to add less sugar and maybe make it a bit more healthy than those instant packs probably are. My family prefer steel cut or old fashioned oats, so I like to use old fashioned rolled oats.
If you’ve never made Instant Pot oatmeal, it’s really easy to make. And I’ve got a few tips for you below, especially to help prevent scorching and get that perfectly cooked texture to your oatmeal.
Looking for more Instant Pot breakfast recipes? Learn how to make easy peel pressure cooked hard boiled eggs, a super quick breakfast when you’re on the go.
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WHERE CAN I FIND THE MAPLE BROWN SUGAR OATMEAL RECIPE?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious maple brown sugar oatmeal recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
Not Quite Sure How to Use Your Instant Pot Pressure Cooker?
Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!
What Kind of Oats Should I Use for Instant Pot Oatmeal?
However, you can use steel cut oats. Just keep in mind, you may need to increase the cooking time by a minute or two, since steel cut oats can take longer to cook.
The nice thing is, with the pressure cooker, things tend to cook more quickly.
Tips for How to Make Maple and Brown Sugar Oatmeal
With this oatmeal recipe, you can literally throw all your ingredients into the Instant Pot, set it, and forget it. It’s so quick and easy, but here are a few tips that may help you along the way.
Tips for How to Keep Oatmeal from Scorching
While I have used milk in the past, and it does tend to leave a film or scorch (but never leaves a burnt flavor), I prefer to use water now.
With water, the oatmeal doesn’t scorch. In fact, it turns out perfectly cooked, and my family and I all think it tastes just as good or even better than oatmeal cooked with milk.
If you don’t want to use water, you may also be able to avoid scorching with the following methods:
Substitute another kind of dairy product (like almond milk).
If you find you just can’t make it without it scorching, reduce the cook time by a minute or two.
Throw everything in, adding the liquid last, and don’t stir. Just cook it.
Use the Instant Pot Porridge setting to cook oatmeal.
Flavor Tips for Oatmeal in the Instant Pot
How much brown sugar you should put in oatmeal depends on how sweet you want it. For this recipe, I use both maple syrup and brown sugar, so I only use 1/3 cup brown sugar.
I also like to add a little cinnamon because I love the combo of maple cinnamon oatmeal!
What to Put in Oatmeal
When the oatmeal is ready to serve, have the following ingredients handy:
PRINTABLE RECIPE CARD FOR MAPLE BROWN SUGAR OATMEAL
If you love this maple brown sugar oatmeal recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!
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Simplify mornings with a quick and easy homemade maple brown sugar oatmeal. Dairy free Instant Pot oatmeal recipe using rolled oats and real maple syrup.
2 cups rolled oats (*)
3 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup light brown sugar
1/3 cup maple syrup
Add all the ingredients to the Instant Pot, stirring the mixture together.
Place the lid on your Instant Pot.
Set the Instant Pot on the Porridge setting for 6 minutes, and let it cook and do a natural release.
When the oatmeal has finished cooking, serve it with sugar, brown sugar, milk, cream, blueberries, pecans, bananas, and other fruits.
*We use old fashioned rolled oats for this recipe. If you prefer to use steel cut oats, you may need to increase the cooking time by a minute or two.
Breakfast & Brunch
American
Instant Pot oatmeal, maple and brown sugar oatmeal, maple brown sugar oatmeal, maple cinnamon oatmeal, maple oats, pressure cooker oatmeal
Make an easy Instant Pot vegetable soup with potatoes, okra, and other frozen veggies. Healthy pressure cooker recipe the whole family will love!
Instant Pot Vegetable Soup is one comfort food that warms a body up on a chilly day.
One of the things I love about this vegetable soup recipe is that it’s a vegetable soup without tomatoes. With Dan trying to stay low carb and my sometimes sensitive tummy, I know full well we can all eat it and enjoy it.
I also love that it’s pretty much a dump and go soup. The hardest part about this recipe (and it isn’t even hard) is chopping up the garlic, potatoes, onion, carrots, and celery.
While it does have potatoes, we fill this chunky vegetable soup with all sorts of veggies, including okra and green beans. Cooked in a beefy broth, it’s got the beef flavor without any meat.
The only seasonings we use are salt and pepper. The vegetables do the rest, and it’s packed with flavor.
WHERE CAN I FIND THE RECIPE CARD FOR INSTANT POT VEGETABLE SOUP?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious vegetable soup recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
Things to Keep in Mind When Making Pressure Cooker Vegetable Soup
There are a few things you should keep in mind when making foods in your Instant Pot, including cook time and release.
While the cook time is only 30 minutes, keep in mind that if you let the pressure cooker naturally release, it will take more time. It’ll also take time for the Instant Pot to come up to pressure, so it’s important that you add these times into your cook time.
You can do a quick release (with protection, of course, so you don’t get burnt), but because we usually dump and go with this recipe, we just let it naturally release. That way the veggies get a little more time to soften up through the cooking/release process.
What Kind of Broth Should I Use for This Soup?
You can use a vegetable based broth or a beef based broth. We use beef because we like the flavor of the beef base with the vegetables.
You can either use broth you’ve saved from a roast, or you can use a beef base or bullion to make a broth. This beef base is the one we regularly use.
Tips for How to Make a Chunky Vegetable Soup
Begin by washing and prepping all of the fresh vegetables, including the celery, carrots, and potatoes. You’ll also need to chop up the onion and garlic.
Just dump all of your chopped and frozen veggies, along with the beef broth, into your Instant Pot.
Put the lid on the Instant Pot and secure in place. Then set it to “Soup” for 30 minutes.
And that’s about it… You can just let it go, let it cook and naturally release, and then dinner will be ready.
Alternative Options for Instant Pot Vegetable Soup
There are a few alternative ingredients you can add to this vegetable soup recipe to kinda switch it up…
Add a little pasta or rice.
Include other vegetables like lima beans or spinach, although you may need to increase the amount of liquid you add by a cup or so, depending on how much you add.
Add meat! You can add hamburger, stew meat, sausage, etc.
Also, learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!
Kitchen Tools You’ll Need to Make This Soup:
8 Quart Instant Pot – We use our Instant Pot almost every day. It makes a lot of meals in our house.
How to make a simple, homemade, creamy chicken enchilada soup in your Crock Pot. Quick and easy recipe without all the hassle of enchiladas!
Slow cooker chicken enchilada soup is the soup version of one of my favorite Tex Mex meals, Creamy Chicken Enchiladas. Not only is it easier to make; I can throw it together in the slow cooker and let it simmer all afternoon.
While I prefer to make this slow cooker soup with taco chicken I’ve already made, you can always use rotisserie chicken, leftover chicken, or even fajita style chicken. Just make sure the chicken is cooked before you throw the soup together.
You can slice tortillas into smaller squares or triangles and add to the soup for the last 30 minutes or so of cook time. Because at least one person in my house is counting carbs, I prefer to keep the tortillas out, slice into larger triangles, and serve alongside the soup.
You can even serve this easy chicken tortilla soup with crispy tortilla chips.
WHERE CAN I FIND THE RECIPE CARD FOR CHICKEN ENCHILADA SOUP?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious chicken enchilada soup recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
What Kind of Chicken Should I Use in Chicken Enchilada Soup?
This soup is the perfect dinner recipe to make after you’ve already had chicken another night of the week. Use up your leftover chicken to make soup, or even cook enough chicken to make two meals.
You can also pick up a rotisserie chicken on your way home from work.
Or you can make our favorite taco chicken to give the soup even more pizzazz and flavor.
Can I Make Cheesy Chicken Enchilada Soup Ahead and Freeze It?
Yes, you can. In fact, chicken enchilada soup should keep in the freezer for a good 2 to 3 months.
Gather your ingredients, per the recipe card below.
Prep all your fresh ingredients first. Shred the cheese.
Then wash and dice the tomatoes, wash and mince the bell pepper, and mince the onion and garlic.
Add the tomatoes, bell pepper, onion, garlic, and chicken to your slow cooker, stirring it all together.
Stir the heavy whipping cream into your soup mixture. We use heavy whipping cream because Dan avoids carbs, and whipping cream doesn’t have carbs.
Next, you’ll season your soup, which you can do now or you can wait a couple of hours and season it to taste.
You’ll need to cook the soup on high for about 4 hours, or on low for about 6 to 8 hours.
If you choose to add tortillas to your soup, just slice them up into smaller squares or triangles, and stir them into the soup for the last 30 minutes or so of cook time. Otherwise, you can slice tortillas into triangles and just serve alongside the soup.
What Else to Serve with Easy Chicken Tortilla Soup
Chicken enchilada soup pairs really well with tortilla strips, tortilla chips, and all your normal taco fixin’s like sour cream, guacamole or avocado, fresh cilantro, more shredded cheese, fresh diced tomatoes, green onions, etc.
If you love this cheesy chicken enchilada soup recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!
Connect with Adventures of Mel!
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How to make a simple, homemade, creamy chicken enchilada soup in your Crock Pot. Quick and easy recipe without all the hassle of enchiladas!
4 cups chicken broth
1 1/2 cups extra sharp cheddar cheese (shredded)
3 Roma tomatoes (diced)
1 large bell pepper (minced)
1/2 large yellow onion (minced)
1 teaspoon garlic (minced)
1 cup chicken (*shredded)
2 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon ground black pepper
3 flour tortillas (**optional)
Prep the vegetables by washing, chopping, and mincing.
Add the chicken broth, cheese, tomatoes, bell pepper, onion, garlic, and chicken to the slow cooker, stirring it all together.
Stir the heavy whipping cream into your soup mixture.
Next, add and stir in the salt and pepper.
Place the lid on your slow cooker, and cook the soup on high for about 4 hours, or on low for about 6 to 8 hours.
If you choose to add tortillas to your soup, slice them up into smaller squares or triangles and stir into the soup for the last 30 minutes or so of cook time.
Serve with all your favorite Tex Mex goodies, like sour cream, guacamole or avocado, more shredded cheese, fresh tomatoes, green onions, etc.
*You can use leftover chicken, rotisserie chicken, fajita chicken, or our favorite taco chicken to make this soup.
**Otherwise, you can slice tortillas into triangles and just serve alongside the soup.
How to make the best homemade Philly Cheesesteak, including tips for the best steak, cheese, and hoagie rolls to use. This is one easy skillet meal you can make for dinner, and the whole family will love it!
Even though I traveled plenty as a kid (my dad was a truck driver), I didn’t taste my first cheesesteak until I was in college.
Then I married a Pennsylvanian who loves his Philly cheese steak. So, of course, I had to learn how to make a traditional Philly cheesesteak sandwich, mainly so we didn’t have to buy those awful store kits but also because I actually wanted to learn how to make this beloved sandwich.
And I have to say, though not quite an authentic Philly cheese steak recipe, this delicious cheesesteak sandwich comes awfully close and is now one of my favorite dinner recipes.
It even has mushrooms, and y’all know I’m not a fan of mushrooms. But I’ll eat them in a Philly cheese steak because it’s just that good.
Follow me down through this page, and I’ll teach you the ins and outs of how to make the best Philly cheesesteak recipe ever, with Cheez Whiz or provolone, whichever is your preference. I’m drooling just thinking about it.
Want More Philly Cheese Steak Recipes?
We’re big fans of cheesesteaks, so we make a lot of cheesesteak recipes…
I personally love Philly cheesesteak sliders, with garlic butter brushed on top and the addition of smoked paprika that gives a little kick to the meat and veggie mixture.
An authentic Philly cheese steak sandwich is basically a sandwich made on a hoagie roll with smaller, thinner pieces of beefsteak, onions, and cheese. What cheese goes on a Philly cheese steak depends; it can be provolone, American, or Cheez Whiz.
Two of the most famous places to actually buy a Philly cheesesteak sandwich are in Philadelphia (go figure), and they sit directly across from each other, Pat’s King of Steaks and Geno’s Steaks.
Originally a hot dog stall, Pat’s was founded in 1930 by two brothers, Pat and Harry Olivieri. They are the ones who actually invented the famous cheesesteak in 1933.
An ordinary steak sandwich eventually became the cheesesteak and led to the brothers opening a restaurant in place of the hot dog stall.
Ingredient Notes
Steak – Let’s talk about the best steak to use for Philly cheesesteak. Most people will recommend ribeye for a traditional Philly cheesesteak, but ribeye can be quite expensive. Others may also recommend top round steak. For this recipe, at the recommendation of our butcher, I used a sirloin steak, sliced thinly. Sirloin has just enough fat to give the meat a lot of flavor and to make the meat quite tender when cooked. Two things to look for when buying Philly cheese steak meat… You need to be able to slice it thinly. It also needs to be tender, not tough, and fat is a good thing for both flavor and tenderness.
Bacon grease, olive oil, or butter – You can use whichever you prefer, but I’ll tell ya, nothing beats the flavor of bacon grease.
Garlic Cloves – I like to buy already minced garlic in the jar to use when I don’t have fresh garlic on hand.
Yellow Onion – Sliced onions are an integral part of any cheesesteak sandwich.
Mushrooms – Fresh portobello mushrooms are delicious in cheesesteak.
Green Bell Pepper – While not included on an authentic Philly cheesesteak, I just love the flavor that pepper gives to steak.
Worcestershire Sauce
Cheese – So opinion varies on what kind of cheese to use for cheese steak. It really is a debate if you research it. The traditional consensus says the best cheese for cheesesteak is either Cheez Whiz or provolone. Some even say American cheese pairs well with the provolone. We tried it with both, and while I love the provolone, the Cheez Whiz won my taste buds over; nothing beats a Philly cheesesteak, Cheese Whiz style. However, it’s up for debate in our house too because a couple of my guys really love the provolone. Confession: I love both together.
Hoagie Rolls – I recommend a soft hoagie roll, at least 6 inches long. While the hoagie bun completes the ensemble, you can make this recipe more low carb by eating the meat without the bun. Maybe add it to a bed of lettuce or spinach, or pair it with these low carb dinner rolls or keto garlic cheese bread.
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.
How to Make Philly Cheesesteak
First things first, it’s important to prep the meat.
How to Slice Philly Cheese Steak Meat
Slice against the grain when slicing the sirloin, in order to retain the tenderness of the meat.
Also, be sure to leave the fat on the meat. Fat gives meat flavor, especially during the cooking process.
Slice the meat as thin as possible, slicing it into thin strips for cooking. You’ll need a good knife.
How to Cook Cheese Steak
When you’ve thinly sliced your steak, it’s time to prep the veggies, which include garlic, onion, mushrooms, and a bell pepper. I recommend mincing the garlic and mushrooms, then slicing the onion and bell pepper. Not sure how to slice a pepper? Learn how to cut a bell pepper.
Sauté the garlic, onion, mushrooms, and bell pepper in the bacon grease for about 10 minutes, or until the vegetables begin to soften. While I sauté the veggies in bacon grease, you can use olive oil or butter.
Remove the vegetables from the skillet and set aside.
Add the meat to the skillet, along with the salt, pepper, and Worcestershire sauce. Cook until the meat is almost done but not quite cooked through.
When the meat is fully cooked, that’s when you can add the veggies back in with the meat, and let everything simmer until the meat is fully cooked.
TIP: It’s important when you cook the meat that you don’t cook it so long that you dry it out. You want it to be done, but you also want it to be nice and flavorful, as well as moist and tender.
How to Assemble a Cheesesteak Sandwich
While the meat is simmering is a good time to toast the buns in a dab of bacon grease or butter on a griddle or in the oven.
Spread a tablespoon or so of mayonnaise in each bun.
If you want provolone, put two slices of provolone on before you add the meat.
Then add a generous helping of the meat and vegetable mixture.
Finally, if you’d rather have Cheez Whiz, top it all off with Cheez Whiz.
Note: If you really wanna go wild, you can have both provolone and Cheez Whiz. No judgment here.
Expert Tips and Recipe FAQ’s
How should I store Philly cheese?
I would only make enough sandwiches to consume at the moment. If you have leftovers, store the meat (in the fridge) separately from the hoagie rolls; that way your rolls don’t get soggy in the fridge.
How do I re-heat Philly cheesesteaks?
When it comes time to re-heat your cheesesteak, heat it in the microwave at 30-second intervals; then toast your roll, if desired, and assemble your sandwich as usual.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Homemade Philly Cheesesteak
How to make the best homemade Philly Cheesesteak, including the best steak, cheese, and hoagie rolls to use. Easy skillet meal for dinner!
Chef's Knife
Cutting Board
Large Skillet
Wooden Spatula
Tongs
2 pounds sirloin steak (sliced thinly)
2 tablespoons bacon grease*
2 cloves garlic (minced)
1 medium yellow onion (sliced)
4 ounces fresh mushrooms (minced)
1 large green bell pepper (sliced)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1/3 cup mayonnaise
12 slices provolone cheese
3/4 cup Cheez Whiz
6 hoagie rolls*
Thinly slice the steak, slicing against the grain and leaving the fat on the meat for both flavor and tenderness.
Wash and prep the veggies, mincing both the garlic and mushrooms, and slicing the onion and bell pepper.
Sauté the garlic, onion, mushrooms, and bell pepper in the bacon grease for about 10 minutes, or until the vegetables begin to soften.
Remove the vegetables from the skillet and set aside.
Add the meat to the skillet, along with the salt, pepper, and Worcestershire sauce. Cook until the meat is almost done but not quite cooked through.
Add the vegetables back in with the meat, stir, and let simmer until the meat is fully cooked. Be careful that the meat doesn’t cook so long that you dry it out. You want it to be done, but you also want it to be nice and flavorful, as well as moist and tender.
Meanwhile, while the meat is simmering, toast the buns in a dab of bacon grease or butter on a griddle or in the oven.
When the meat and buns are ready, assemble each cheesesteak. Spread a tablespoon or so of mayonnaise in each bun.
If you want provolone cheese, put two slices of provolone on before you add the meat.
Then add a generous helping of the meat and vegetable mixture.
Finally, if you’d rather have Cheez Whiz, top it all off with Cheez Whiz.
And that’s it, they’re ready to serve and enjoy.
*You can use olive oil or butter in place of bacon grease.
*We used smaller hoagie buns, probably 6-inch buns, we found at the store.
What’s the best meat for Philly cheesesteak?
Most people will recommend ribeye for a traditional Philly cheesesteak, but ribeye can be quite expensive. Others recommend top round steak. For this recipe, at the recommendation of our butcher, I used a sirloin steak, sliced thinly. It had just enough fat to give the meat a lot of flavor and to make the meat quite tender when cooked.
Two things to look for when buying Philly cheese steak meat…
You need to be able to slice it thinly.
It needs to be tender, not tough, and fat is a good thing for both flavor and tenderness.
How should I store Philly cheese?
I would only make enough sandwiches to consume at the moment. If you have leftovers, store the meat (in the fridge) separately from the hoagie rolls; that way your rolls don’t get soggy in the fridge.
Take Taco Tuesday to a whole ‘nother level with ground beef taco stuffed peppers. Easy, cheesy, healthy, Mexican style dinner recipe!
My family loves ground beef tacos, and we love stuffed peppers. So it pretty much stands to reason we’d combine the two to make Mexican stuffed peppers that are out of this world delicious.
Instead of a taco shell, you fill your pepper with meat, cook it, then top it off with all your favorite taco ingredients, like my favorite peach mango salsa. It’s my favorite stuffed peppers recipe to date.
The best part is… The meat mixture is filled with all kinds of fresh flavors, with ingredients like onion, bell pepper, garlic, and fresh tomatoes.
DO I NEED TO PRE-COOK THE BELL PEPPERS FOR THIS RECIPE?
The short answer is, you can, but you don’t have to.
Some people choose to blanch or boil their peppers, but I don’t. I prefer to keep things simple, and I love the flavors and slight crispness of the peppers when I just stick them in the oven for about 20 minutes before stuffing.
If you do want to cook them beforehand, The Cookful has a great explanation for how to pre-cook peppers.
HOW TO CUT BELL PEPPERS WHEN MAKING STUFFED BELL PEPPERS
While I usually cut my bell peppers in half, you can go with one of two options when prepping your bell peppers for a stuffed bell pepper recipe…
Remove the top of the pepper, along with all the pith and seeds that are down inside.
OR cut the peppers in half and remove all the pith and seeds inside. Just remember not to eat the stem if you leave the stem intact.
Not sure how to cut a pepper? I’ve got you covered with more details on how to cut bell peppers.
DO I HAVE TO USE GROUND BEEF FOR TACO MEAT?
No, you can use ground turkey or ground pork, whichever is your preference.
However, we prefer ground beef, so this recipe for easy stuffed peppers is based around ground beef.
SHOULD I THAW THE MEAT BEFOREHAND?
Again, you can, but you don’t have to.
You can use frozen hamburger meat to make the taco meat for your stuffed peppers, but you may need to sauté your onion, peppers, and garlic in a different skillet so they can be added to the ground beef once it’s thawed.
We actually do this quite often because we forget to get meat out ahead of time, so don’t worry if you’ve forgotten too.
Since taco meat is loose meat and you’re not making actual hamburger patties, it’s a little bit easier to do; though I do recommend thawing if at all possible.
Just put the meat into a skillet with maybe 1/2 cup water, turn the heat on medium, and place a lid on the skillet. This basically steams the meat.
You can add the sautéed onion, pepper, and garlic once the meat has loosened up.
When it’s browned, you’ll need to drain off any excess oil.
TIPS FOR HOW TO MAKE STUFFED PEPPERS, MEXICAN STYLE
I recommend using bacon grease for a li’l added flavor to your meat mixture. But if you don’t have bacon grease, no worries; you can also use butter or olive oil.
Mince up the garlic, onion, and pepper really well. I like mincing them up so they blend well with the meat and sauce.
Sautéeing the garlic, onion, and pepper will really soften them up before you add them to the meat mixture.
Make sure you drain off any excess oil when the meat is browned and ready for the sauce.
Once you’ve added the sauce ingredients, give it a good stir and let the mixture simmer for a good 2 to 3 minutes.
Once you’ve spooned the meat mixture into the prepared peppers, just bake them according to the recipe instructions in the recipe card below.
The meat should reach an internal temperature of at least 160°F with a meat thermometer.
You may need to cover the peppers with aluminum foil halfway through baking to prevent them from getting too brown on top.
Once your peppers have cooked through, add all the taco toppings you want, like lettuce, tomatoes, shredded cheese, avocado, sour cream, and green onions.
KITCHEN TOOLS YOU’LL NEED TO MAKE GROUND BEEF TACO STUFFED PEPPERS:
Skillet – We love using our cast iron skillets and griddle for pretty much everything both at home and while camping; they are very much a part of our camping cooking gear on every trip.
Hamburger Chopper – This handy dandy tool makes it easier to chop up the meat into a much looser mixture.
If you love this taco stuffed bell pepper recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!
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Take Taco Tuesday to a whole ‘nother level with ground beef taco stuffed peppers. Easy, cheesy, healthy, Mexican style dinner recipe!
2 tablespoons bacon grease (*)
2 cloves garlic (minced)
1 medium yellow onion (minced)
1 large bell pepper (chopped)
2 pounds ground beef
2 teaspoons lemon juice
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon ground black pepper
2 medium tomatoes (chopped)
5 large bell peppers
Toppings:
3 cups lettuce (shredded or chopped)
2 medium tomatoes
1 1/2 cups cheddar cheese (shredded)
2 whole avocados (peeled, pitted, and sliced)
5 whole green onions (chopped)
1 cup sour cream
Pre-heat the oven to 350°F.
Wash and prepare 5 large bell peppers by either removing the top of the pepper, along with all the pith and seeds that are down inside. Or cut the peppers in half and remove all the pith and seeds inside.
Pre-cook the peppers, empty on a baking sheet in the oven, for about 20 minutes.
Mince the garlic and onion really well, and chop the pepper.
Sauté the garlic, onion, and pepper in a large skillet.
Then add the meat and mix together with the onion mixture, cooking the mixture just until the meat is browned.
Be sure to drain off any excess oil when the meat has finished cooking.
Add the sauce ingredients, including the lemon juice, chili powder, salt, black pepper, and 2 tomatoes.
Let the mixture simmer for about 2 to 3 minutes.
Spoon the sloppy joe mixture into the washed and prepared peppers.
Bake the stuffed peppers on a baking sheet at 350° for about 20 minutes, or until they reach an internal temperature of at least 160°F with a meat thermometer.**
Meanwhile, prepare the toppings, including the lettuce, tomatoes, cheddar cheese, avocados, and green onions.
Once the peppers and meat have cooked through, remove them from the oven, serve while warm, and top with your favorite taco toppings.
*I recommend using bacon grease for the added flavor to the meat mixture. But if you don’t have bacon grease, no worries; you can also use butter or olive oil.
**You may need to cover the peppers halfway through with aluminum foil to prevent them from getting too brown on top.
Dinner Ideas
Tex-Mex
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Tater Tot Casserole – How to make a classic tater tot casserole with ground beef, vegetables, and mushroom soup. Easy delicious dinner recipe you can make ahead and freeze.
Busy nights call for easy dinner ideas, like this deliciously easy tater tot casserole recipe. You can even make it ahead of time and put it in the freezer.
I’ve found the easier the meal on those busy nights, the less tempted I am to go through the fast food lane or order takeout. And tater tot hotdish is so easy to make, requiring very little prep time.
While this hamburger casserole isn’t the lowest carb recipe you can make, it’s still a kid-friendly, quick meal option that will save your sanity.
Not to mention, it’s a tater tot casserole with veggies. So you’ve got everything in one simple casserole dish.
WHERE CAN I FIND THE RECIPE FOR TATER TOT CASSEROLE?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the tater tot casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
WHAT KIND OF VEGGIES SHOULD I USE IN TATER TOT HOTDISH?
While I prefer to use canned veggies, you can use frozen or fresh, as well, depending on your preference.
Although, do keep in mind that if you choose to use fresh root vegetables, like carrots, you may want to parboil them. Food Fanatic has a great guide for how to parboil.
WHAT KIND OF MEAT SHOULD I USE?
I prefer to use ground beef. But you can also use ground turkey or sausage.
WHAT IF I DON’T LIKE CREAM OF MUSHROOM SOUP?
That’s ok. You can use any creamed soup you want; or even create your own creamy beef broth, using beef bullion and heavy whipping cream (or milk), to add to the casserole.
We’ve also used cream of celery soup, which gives hamburger casserole a really delicious flavor.
CAN I MAKE AHEAD TATER TOT CASSEROLE AND FREEZE IT?
Yes, you can make it ahead and put it in the freezer for later. Just be sure to put it in the fridge in plenty of time to thaw before baking or add a little additional cook time, maybe 20 minutes or so.
You’ll also want to cover it well before freezing, so it doesn’t get freezer burn. If you have a covered casserole dish, that will work well.
You can also make it the day before and put it in the fridge for baking the next day.
TIPS FOR HOW TO MAKE TATER TOT CASSEROLE
Making tater tot casserole is super easy with only a few prep steps.
Mince the onion and garlic, and then sauté for a few minutes, until they begin to soften.
Then add in the ground beef and cook until it’s nicely browned.
Then just layer the ingredients in a greased casserole dish. Start with the green beans, then the mixed veggies, the ground beef, the soup, and finally the tater tots to top it all off.
And it’s ready to bake, according to the instructions in the recipe card below.
If you love this tater tot casserole as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!
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How to make a classic tater tot casserole with ground beef, vegetables, and mushroom soup. Easy delicious dinner recipe you can make ahead and freeze.
1 tablespoon bacon grease (*)
1/2 medium yellow onion (minced)
1 clove garlic (minced)
1 pound ground beef
14.5 ounces green beans (**drained)
15 ounces mixed vegetables (**drained)
21 ounces cream of mushroom soup
32 ounces tater tots
Pre-heat the oven to 350°F.
Sauté the minced onion and garlic in the bacon grease until they begin to soften.
Then add the ground beef to the onion/garlic mixture, and cook until it’s browned.
Layer the vegetables in the bottom of a greased casserole dish.
Add a second layer with the browned ground beef over the vegetables.
Spread the soup over the ground beef mixture.
Finally, layer the tater tots on top.
Bake uncovered at 350°F for 40 minutes, or until the tots are a golden brown color.
Remove from the oven and serve while warm.
*You can use bacon grease, butter, or olive oil to cook the onions and garlic.
**While I prefer to use canned veggies, you can use frozen or fresh, as well, depending on your preference. Using fresh root vegetables, like carrots, may require parboiling.
Dinner Ideas
American
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Update: This recipe was originally published in April 2013, but was re-published with bigger photos and more details in January 2019.
McDonald’s Egg McMuffin, made with Canadian bacon, eggs, and cheese, is a delicious homemade breakfast sandwich and easy copycat recipe for busy mornings!
McDonald’s Egg McMuffin is a delicious breakfast sandwich and an easy recipe to make on those busy mornings when you need to fly out the door. Mornings when school and work are calling.
I know… It can be tempting to skip breakfast altogether and just get a move on.
But this recipe makes it easy to enjoy a quick meal or make it ahead, warm it up, and grab it on the go. No need to skip out on the most important meal of the day.
We usually don’t eat out for breakfast unless we’re on a trip, or Dan and I have gone out for a breakfast date. And why pack everyone up in the car when I can totally throw this sandwich together at home?
Homemade is everything. All you need are a few ingredients to make a quick, simple breakfast the whole family will enjoy.
WHERE CAN I FIND THE RECIPE FOR MCDONALD’S EGG MCMUFFIN?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this delicious Egg McMuffin recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
CAN I MAKE AHEAD AND FREEZE A BATCH OF EGG MCMUFFIN SANDWICHES?
Yes, you can. You can make these while doing meal prep for the week and put them in the freezer, then re-heat later on.
The only thing I’d mention is to make sure you have something airtight to store them in, such as an airtight container or freezer bags.
TIPS FOR MAKING THE MOST AWESOME EGG MCMUFFIN
Gather your ingredients… You’ll need English muffins, salted butter, American cheese, eggs, and Canadian bacon.
To get the round shape of the eggs, you can use a round egg mold.
We fry our eggs up in just a little bit of bacon grease on a round iron griddle. You can use butter in place of bacon grease if you don’t have any.
Before compiling your sandwiches, place the cheese laden English muffins on a cookie sheet and into the oven, and allow the cheese to just slightly melt; it will only take about 3 to 5 minutes.
ALTERNATIVE RECIPE OPTIONS FOR YOUR EGG MCMUFFIN
There are a few things you could do a bit differently, to make this sandwich suit your tastes even more.
Use bacon or sausage instead of Canadian bacon.
Make this sandwich using egg whites instead of 2 whole eggs.
Scramble your eggs instead of frying them.
Do you need the round egg mold? Not if you don’t care whether or not your egg is round… We usually make ours without one, so totally not necessary.
Substitute a different kind of cheese, like cheddar, Swiss cheese, etc. The sky’s the limit when it comes to cheese.
Instead of English muffins, make this same recipe using bread thins, bagels, toast, or biscuits.
Toaster – for toasting the English muffins before making the sandwiches. Or you could just do all the toasting and melting of cheese in a toaster oven.
Cookie Sheet – This’ll come in handy when it’s time to bake the English muffins and melt the cheese.
MCDONALD’S EGG MCMUFFIN BREAKFAST SANDWICH RECIPE
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McDonald’s Egg McMuffin, made with Canadian bacon, eggs, and cheese, is a delicious homemade breakfast sandwich and easy copycat recipe for busy mornings!
6 English muffins
8 tablespoons salted butter
12 slices American cheese
12 large eggs
6 slices Canadian bacon
Pre-heat the oven to 300°F.
Fry the eggs, ’til they’re well done, using a round egg mold if you really want a round egg.*
Warm the sliced Canadian bacon by frying it on the griddle, as well.
Slice the English muffins in half, and toast them in a toaster.
Spread a thin layer of butter on each toasted English muffin half.
Add a slice of cheese to the bottom half of each English muffin.
Place the English muffins on a cookie sheet and into the oven, and allow the cheese to just slightly melt; it will only take about 3 to 5 minutes.
Remove the English muffins from the oven and begin layering… You’ll add an egg to the cheese covered bottom, add another slice of cheese on top of that egg, add a second egg, and then a slice of Canadian bacon, followed by the English muffin top.
Serve while warm and enjoy!
*We fry our eggs in just a little bit of butter (or bacon grease) on a round iron griddle.
