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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The best pineapple sunshine cake from scratch. Topped with a dreamy crushed pineapple fluff frosting, this dessert recipe is sure to be a crowd pleaser!
Pineapple cake is one simple dessert you can make in a pinch. And what I love most about this dessert is the light, angel lush, pineapple fluff frosting on top of the cake.
That whipped pudding topping really adds a refreshment factor to this very yummy dessert. Nothing about this cake is heavy or dense, but it does have the most incredible pineapple flavor.
While you can make this pineapple sunshine cake recipe with a cake mix, I highly recommend making it from scratch with just a handful of ingredients, including crushed pineapple. Even making it homemade, it’s super easy to make.
While I do like to add nuts to my cake batter, they are totally optional. I guess you could say the same for the shredded coconut and maraschino cherries I like to sprinkle or add on top of each slice.
If you’d rather skip all of my baking tips, important info for this recipe, and similar recipe ideas – and get straight to the pineapple cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
Before you get started mixing up your cake batter, be sure to preheat your oven to 350° F, and grease a 9″x13″ cake pan with cooking spray (or shortening/flour).
To mix up the batter…
In a large bowl, whisk together the dry ingredients, including the flour, sugar, and baking soda ’til well combined.
Add in the eggs, vanilla extract, and pineapple (do not drain the pineapple), mixing everything together well.
Fold the nuts into the cake batter (optional step).
Spread the batter evenly into the prepared baking pan, and bake at 350° F for about 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Once your crushed pineapple cake is fully baked, allow it to cool completely on a wire rack.
Now to make the whipped pineapple frosting…
Add the crushed pineapple to a large bowl. Do not drain the pineapple.
Whisk the pudding mix into the crushed pineapple ’til well combined.
Let the pudding mixture sit for about 2 minutes.
Then gently fold the whipped topping or whipped cream into the mixture ’til smooth.
Now you can frost your pineapple cake and garnish with toppings like shredded coconut, extra nuts, maraschino cherries, and/or fresh pineapple.
Be sure to refrigerate the cake topped with angel lush frosting for at least 30 minutes before serving; and be sure to store any leftover cake in the refrigerator, as well.
You can make this easy pineapple cake ahead of time, preferably no longer than the day before unless you’re freezing it.
CAN PINEAPPLE CAKE BE FROZEN?
Yes, this cake can definitely be frozen. But I’d wait to make the frosting when you’re ready to actually serve the cake.
Just be sure to store pineapple cake in an airtight cake pan or cover it with plastic wrap and foil for protection while in the freezer.
ALTERNATIVE INGREDIENT OPTIONS
If you wanna really twist things up, instead of pineapple, you can use mandarin oranges, canned peaches, etc. I’d be tempted to also try making this with crushed strawberries.
Or maybe mix it up with two different kinds of fruits. Strawberries and pineapple would be fantastic… Maybe pineapple in the cake and strawberries in the whipped pudding topping.
Just be sure whatever fruit you choose is canned in 100% fruit juice and not in a syrup. Or if using strawberries, maybe lean toward fresh so you don’t have all the added water from frozen fruit.
CAN I MAKE IT GLUTEN-FREE?
Now I’ll be honest. I have not tried making this cake gluten-free.
That being said, I’d probably trial it like I have other cake recipes, and I’d make it with a good gluten-free cake flour. I might add a little bit of xanthan gum, as well, depending on if the flour already includes it.
Of course, you also want to check other ingredients to make sure that everything is safe to consume for a gluten intolerance/allergy.
GET THE PRINTABLE RECIPE
If you love this moist pineapple cake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!
Pineapple Sunshine Cake with Pineapple Fluff Frosting
The best pineapple sunshine cake from scratch. Topped with a dreamy crushed pineapple fluff frosting, this dessert recipe is sure to be a crowd pleaser!
KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Rorence Stainless Steel Non-Slip Mixing Bowls With Pour Spout, Handle and Lid, Nesting Set of 3, Red
Dole Crushed Pineapple in Juice, 20 Ounce Cans (Pack of 12)
1 can (20 ounces crushed pineapple (do not drain))
1 cup chopped pecans*
Pineapple Fluff Frosting:
1 container (8 ounces Cool Whip*)
1 small box (3.5 ounces instant vanilla pudding)
1 can (20 ounces crushed pineapple (do not drain))
Garnish, optional
Extra pecans or walnuts
Shredded coconut
Maraschino cherries
Fresh pineapple
Before you get started mixing up your cake batter, be sure to preheat your oven to 350° F, and grease a 9″x13″ cake pan with cooking spray (or shortening/flour).
In a large bowl, whisk together the dry ingredients, including the flour, sugar, and baking soda ’til well combined.
Add in the eggs, vanilla extract, and pineapple (do not drain the pineapple), mixing everything together well.
Fold the nuts into the cake batter (optional step).
Spread the batter evenly into the prepared baking pan, and bake at 350° F for about 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Once your crushed pineapple cake is fully baked, allow it to cool completely on a wire rack.
To make the frosting, add the crushed pineapple to a large bowl. Do not drain the pineapple.
Whisk the pudding mix into the crushed pineapple ’til well combined.
Let the pudding mixture sit for about 2 minutes.
Then gently fold the whipped topping or whipped cream into the mixture ’til smooth.
Now you can frost your pineapple cake and garnish with toppings like shredded coconut, extra nuts, maraschino cherries, and/or fresh pineapple.
Be sure to refrigerate it for at least 30 minutes before serving; and be sure to store any leftover cake in the refrigerator, as well.
You can make this cake ahead of time, preferably no longer than the day before unless you’re freezing it.
CAN PINEAPPLE CAKE BE FROZEN?
Yes, the cake can definitely be frozen. But I’d wait to make the frosting when you’re ready to actually serve the cake. Just be sure to store the cake in an airtight cake pan or cover it with plastic wrap and foil for protection while in the freezer.
ALTERNATIVE INGREDIENT OPTIONS
If you wanna really twist things up, instead of pineapple, you can use mandarin oranges, canned peaches, etc. I’d be tempted to also try making this with crushed strawberries. Or maybe mix it up with two different kinds of fruits. Strawberries and pineapple would be fantastic… Maybe pineapple in the cake and strawberries in the whipped pudding topping.
Just be sure whatever fruit you choose is canned in 100% fruit juice and not in a syrup. Or if using strawberries, maybe lean toward fresh so you don’t have all the added water from frozen fruit.
CAN I MAKE IT GLUTEN-FREE?
Now I’ll be honest. I have not tried making this cake gluten-free. That being said, I’d probably trial it like I have other cake recipes, and I’d make it with a good gluten-free cake flour. I might add a little bit of xanthan gum, as well, depending if the flour already includes it.
Of course, you also want to check other ingredients to make sure that everything is safe to consume for a gluten intolerance/allergy.
Cakes & Cupcakes
American
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Whip up a classic ambrosia fruit salad with Cool Whip, sour cream, fruit, and mini marshmallows. Easy southern side dish recipe perfect for every holiday dinner!
With Easter just around the corner, ambrosia salad is a quick and easy side dish you can make to go with your Easter dinner. Of course, it’s perfect for other holidays too, like Thanksgiving and Christmas.
Actually, I can see my family making this marshmallow fruit salad throughout the spring and summer too because of how refreshing it is. Made with whipped topping and a sort of fruit cocktail, it’s such a sweet, delicious treat.
While I use multi-colored mini marshmallows in my fruit salad, you can use whatever color marshmallows you can find.
I also add walnuts or pecans to our salad, and again, you’re welcome to leave those out if nuts just aren’t your thing.
Now you will need a little bit of chill time, about an hour to let your fruit salad sit and chill in the fridge. Just keep that in mind for when you plan to make it.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my salad making tips, important info for this recipe, and similar recipe ideas – and get straight to the ambrosia salad recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
WHY IS IT CALLED AMBROSIA SALAD?
Ambrosia is a fruit salad. Really, that’s all it is. It consists of whipped cream, sour cream, fruit, coconut, mini marshmallows, and sometimes nuts like walnuts or pecans.
It’s thought that the idea of ambrosia salad came to be in the 1800’s. The name “ambrosia” originates from the food of the Greek and Roman gods.
Before you get started mixing, be sure to drain all the liquid off each can or jar of fruit. I use my can strainer for this task.
You’ll also need to rinse, stem, and slice the cherries in half. Although be sure to save a few cherries back with stems to top off your salad when serving.
Then you’re ready to mix up your classic ambrosia salad recipe.
In a large bowl, fold together the whipped cream and sour cream until blended and smooth.
Fold in the oranges, pineapple tidbits, and cherries.
Fold in the mini marshmallows, nuts, and coconut until well blended.
Cover the bowl with plastic wrap, and refrigerate for at least 1 hour before scooping into small serving bowls. (Note: Any leftovers should be stored in the refrigerator.)
CAN I MAKE AMBROSIA A DAY AHEAD?
Yes, you can! In fact, it helps the flavors all meld together if you let it sit for at least an hour or two before serving.
Feel free to make it the day before and chill it overnight for serving the next day.
And that brings me to the next question…
HOW LONG WILL IT KEEP IN THE FRIDGE?
Ambrosia salad with Cool Whip will keep in the fridge for about 2-3 days. After that it’ll start to get a bit yucky, so you’ll want to eat it up those first couple days.
CAN I FREEZE IT?
I wouldn’t recommend it. It’s best to make this salad day of or day before and just chill it in the refrigerator.
If you freeze this fruit salad, all of your fruit will likely get very soggy and watery and just be kind of a mess.
SUGAR FREE OPTIONS FOR AMBROSIA
Seeing that this is a salad with fruit and marshmallows, it may prove difficult to make it completely sugar-free; but there are ways to cut down on the sugar…
Use sugar-free whipped cream.
With the fruit, you’ll want to be sure there’s no sugar added and that it’s canned in 100% fruit juice, not syrup.
Look for sugar-free marshmallows. If all you can find are bigger marshmallows, you can cut them into smaller pieces.
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!
Large Mixing Bowl
8 ounces Cool Whip (thawed)
1/2 cup sour cream
10 ounces maraschino cherries (drained)
11 ounces mandarin oranges (drained)
20 ounces pineapple tidbits (drained)
2 cups mini marshmallows
1 cup chopped pecans
1 cup sweetened coconut
In a large bowl, fold together the whipped cream and sour cream until blended and smooth.
Rinse, stem, and slice the cherries in half, although be sure to save a few cherries with stems to top off your salad when serving.
Fold in the sliced cherries, along with the oranges and pineapple tidbits.
Fold in the mini marshmallows, nuts, and coconut until well blended.
Cover the bowl with plastic wrap, and refrigerate for at least 1 hour before scooping into small serving bowls.
Any leftovers should be stored in the refrigerator.
Yes, you can! In fact, it helps the flavors all meld together if you let it sit for at least an hour or two before serving. Feel free to make it the day before and chill it overnight for serving the next day.
How Long Will It Keep in the Fridge?
Ambrosia salad with Cool Whip will keep in the fridge for about 2-3 days. After that it’ll start to get a bit yucky, so you’ll want to eat it up those first couple days.
Can I Freeze It?
I wouldn’t recommend freezing ambrosia. It’s best to make this salad day of or day before and just chill it in the refrigerator. If you freeze this fruit salad, all of your fruit will likely get very soggy and watery and just be kind of a mess.
Side Dish
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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Let’s make the best chicken salad recipe with eggs you’ve ever had. This is a super simple and easy recipe made with shredded chicken, eggs, apples, and walnuts. It’s one of my family’s all time favorite meals!
Every week as I plan our menu, our favorite chicken egg salad usually always makes the cut. It’s one of our favorite meals, and I love that we can make it with whatever type of chicken we have on hand, whether it’s fresh, canned, leftover Instant Pot whole chicken or rotisserie chicken.
While we love making Asian chicken salad for appetizers, we’ve pretty much stuck with this easy open-faced chicken salad sandwich for weeknight dinners.
Why You’ll Love This Easy Dinner
It’s got healthy, wholesome ingredients; and, like our favorite roast beef lettuce wraps, it’s fairly low carb (without the bread), so it’s a really healthy option for Dan, who usually eats it on a bed of lettuce or bed of spinach.
You’ll love the crisp, tarty flavor the apples bring to chicken salad sandwiches.
Like this list of colorful salads, chicken egg salad can serve as the main dish at lunch or dinner; it can also serve as an appetizer with crackers or a side dish at a party or potluck.
This is one southern meal that’s easy to make ahead of time or on the fly, especially when your chicken and eggs are already cooked.
Ingredients and Substitutions Notes:
You’ll need just a few simple ingredients to make egg chicken salad.
Cooked Chicken – You can cook fresh chicken, or you can make this chicken salad recipe using canned chicken or store bought rotisserie chicken from the grocery store. We’ve made this a canned chicken salad recipe many nights when we just didn’t remember to get chicken out of the freezer. Leftover chicken also works well.
Hardboiled eggs – Probably the easiest way to boil your eggs is to put them in a saucepan and cover them with water; bring the pan to a boil over medium to high heat on your stove, and once it’s reached a full rolling boil, set a timer and continue to boil for 6 to 8 minutes. Another way you can boil eggs is with an electric egg cooker; this is quite the handy tool for making easy hard-boiled eggs, and I love that it also poaches eggs. Finally, you can also boil eggs in the Instant Pot, which is super easy and simple to do, as well.
Celery – I prefer to finely mince this up really well and make it smaller. It adds a lot of crunch to chicken salad.
Apple – My grandma used to make her chicken salad with apples and pickles, and it was always so delicious.
Green onions – Again, it’s all about flavor. All of these ingredients really meld together to create an amazing flavor to the salad.
Mayo and Mustard – If you don’t have mayonnaise, you can use Miracle Whip; but we much prefer the flavor that real mayonnaise gives to chicken salad. Mustard just gives a little extra kick.
Chopped Walnuts – These are totally optional, and a lot of times, we’ll substitute chopped pecans instead.
Bread – Again, this is optional. The best bread for chicken salad, though, is definitely sourdough. Toasted sourdough makes a delicious chicken salad sandwich.
Alternative Chicken Salad Ingredients and Variations
We’ve tweaked this recipe over the years. Sometimes we add things, other times we don’t. Here are a few options for you to think about when mixing up the ingredients…
Mince up dill pickles or sweet pickles to add into the ingredients. We love adding in dill pickle. I imagine bread and butter pickles or sweet relish would taste really good too.
Swap out the green onions for red onion; it gives a spicy kick to this southern chicken salad.
Instead of mayo, you can use Miracle Whip or plain Greek yogurt.
Instead of regular mustard, using Dijon mustard or stone ground mustard.
Add chopped up grapes for a yummy chicken salad with grapes.
However you choose to make this chicken egg salad recipe, it’s sure to be a hit with your family. We usually have zero leftovers with this quick and easy meal.
How to Make a Chicken Salad Recipe with Eggs
Before you mix up your classic chicken salad, you’ll need to shred up whatever type of cooked chicken you’re using and smash the hard-boiled eggs. You can boil, bake, or grill the chicken, ’til it’s fully cooked; then after it’s cooled just a bit, use two forks to shred the chicken.
Also, wash and chop the celery, green onions, and apple; and chop up the walnuts.
Now Mix up the Salad
In a large mixing bowl, mix together the cooked chicken, hard-boiled eggs, celery, apple, walnuts, and green onions.
Next, measure out the mayo and mustard, and mix it into the chicken mixture. If you like a “wetter” chicken salad, you can add more mayo.
If you feel like it needs it, you can add in a dash of salt and pepper. Otherwise, it’s ready to eat and enjoy!
Then Make It into an Open-Faced Chicken Salad Sandwich
I like to do the following, but you can change this up to make it your own.
Toast a piece of sourdough bread (or gluten-free bread).
Spread on a little Miracle Whip.
Add a small pile of lettuce, and pile on the chicken salad to make the most delicious open-faced chicken salad sandwich recipe ever. It’s so tasty and so good!
Expert Tips and Recipe FAQ’s
Should chicken egg salad be cold or warm?
I’ll answer how to store it in the next question, but you can eat chicken salad while it’s still warm from just making it… Or you can eat it cold from the fridge. It’s delicious either way.
How should I store chicken salad with eggs?
It should definitely be stored in an airtight container in the refrigerator. Chicken salad will usually keep for 2-3 days in the fridge.
Why do you put eggs in chicken salad?
We add hardboiled eggs to chicken salad because eggs give a little more oomph, a little more protein, a bit of a creamy texture, and a lot more flavor to chicken salad. They’re also very filling. If you are intolerant to eggs or allergic to eggs, you can make chicken salad without eggs. However, just know that it won’t quite be the same; it loses some of the texture and flavor that chopped up hardboiled eggs give to the salad.
What Do You Serve with Chicken Salad?
Chicken and egg salad goes great with so many things, but we usually like to eat it with lettuce and other raw vegetables like celery and carrots. We’ll also sometimes add fresh fruit, like grapes or fruit salad on the side, or a helping of potato chips or cheese puffs.
Personally, I love to eat spoonfuls of chicken salad with tortilla chips; it’s so good!
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!
Chicken Salad Recipe with Eggs
How to make the best chicken salad recipe with eggs. Simple and easy recipe with shredded chicken, apples, and walnuts. Family favorite meal!
Cutting Board
Chef's Knife
Electric Egg Cooker
Large Mixing Bowl
2 cups chicken (cooked and shredded)
4 large hardboiled eggs (mashed)
2 stalks celery (minced)
1 large apple (diced or chopped)
1/2 cup chopped walnuts (or pecans)
2 green onions
1/2 cup mayonnaise
1/4 teaspoon mustard
In a large bowl, mix together the shredded chicken, hard-boiled eggs, celery, apple, walnuts, and green onions.
Next, measure out the mayo and mustard, and mix it into the chicken mixture. If you like a "wetter" chicken salad, you can add more mayo.
If you feel like it needs it, you can add in a dash of salt and pepper. Otherwise, it’s ready to eat and enjoy!
To Make an Open-Faced Chicken Salad Sandwich:
Toast a piece of sourdough bread or whatever type of bread you prefer.
Spread a layer of mayo or Miracle Whip.
Add a small pile of lettuce, and pile on the chicken salad to complete your chicken salad sandwich.
*You can cook fresh chicken, or you can make this chicken salad with canned chicken or store bought rotisserie chicken. You can boil, bake, or grill the chicken, ’til it’s fully cooked; then after it’s cooled just a bit, use two forks to shred the chicken.
How should I store chicken salad with eggs?
It should definitely be stored in an airtight container in the refrigerator. Chicken salad will usually keep for 2-3 days in the fridge.
Burgers & Sandwiches, Salad Recipes
American
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Bake a blueberry French toast casserole with cream cheese and a cinnamon streusel topping. Quick and easy overnight breakfast recipe that tastes so amazing!
If you love blueberries and cream cheese, you are in for a treat with this blueberry cream cheese French toast casserole. Let me tell you, I think this is my favorite one yet.
Layered with sourdough bread, blueberries, cream cheese, an egg custard mixture, and a cinnamon streusel topping, it is the perfect sweet breakfast casserole for Christmas, Easter, Thanksgiving, or just because.
Now I know all my French toast bakes so far have had pecans in them, but this one does not. There are no nuts whatsoever in this overnight blueberry French toast.
And while I use sourdough, which I get at Aldi or make homemade, you can use other types of bread, including plain old sandwich bread, Challah bread, French bread, brioche, gluten-free bread, etc. The choice is up to you.
The egg mixture combines eggs with vanilla, maple syrup, cinnamon, and nutmeg, giving this blueberry French toast bake incredible flavor.
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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 blueberry French toast casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card with a longer how to video.
INGREDIENTS YOU’LL NEED:
Sourdough bread – Again, you can also use sandwich bread, challah bread, French bread, brioche bread, or even gluten-free bread.
Mixing Bowl or Large Glass Measuring Cup – I love using my Pyrex measuring cups for whisking any kind of egg mixture up, because I can pour it right from that cup. Makes it so easy.
Aluminum Foil – to cover the casserole while chilling and baking.
LET’S TALK ABOUT THE BREAD…
I mentioned a couple of times the types of bread you can use in this casserole. And yes, you can make this a gluten-free blueberry French toast casserole by using gluten-free bread.
But let’s talk about the freshness of the bread.
You want the bread to be at least a day old and somewhat stale, so the bread cubes will really soak up the egg mixture. This ensures you don’t have any egg mixture just sitting off to itself making a mini quiche in the middle of your casserole.
This is one reason I love to use sourdough because it’s a coarse, usually dryer bread, and it really does well with soaking up all that liquid from the eggs and milk.
Of course, you can also dry the bread out a bit by opening up the bag the night before and letting it get air. Or spread the slices out on a baking sheet, and let sit in a low heat oven for just a bit to lose some of the moisture.
HOW TO MAKE BLUEBERRY FRENCH TOAST CASSEROLE
Before you get started layering your recipe, go ahead and grease a 9″x13″ baking dish with cooking spray. If you’re baking it now without chilling, you’ll also need to preheat your oven to 350° F.
Combine the cream cheese and brown sugar in a mixing bowl, and set aside.
Cube the bread into small 1-inch cubes, and add 1/2 of your bread cubes to the bottom of the baking dish.
Spoon small dollops of the cream cheese mixture onto the bread cubes until you’ve used it all.
Sprinkle half the blueberries over the bread and cream cheese.
Add the remaining bread cubes on top of the blueberries.
Then sprinkle on the rest of the blueberries, sprinkling them evenly all over the casserole.
In a large bowl or glass measuring cup, whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
Pour the egg mixture over the bread in the baking dish, making sure to soak every single piece of bread.
At this point, you can either cover and chill the casserole for at least 4 to 6 hours or overnight. Or you can go ahead and mix up the streusel topping and bake it.
I prefer to refrigerate my overnight blueberry French toast because it lets everything sit and soak into the bread a little longer, bringing out all of the wonderful flavors later on when baking.
But sometimes I just want to bake it and be done. And that’s ok too.
HOW TO MAKE THE STREUSEL TOPPING:
Ok, I’m just going to say this. Do NOT skip the streusel topping. This topping makes this casserole. You MUST make the topping.
Don’t worry, it’s super easy to make. Before you get started, go ahead and preheat your oven to 350° F.
Crumble the topping over the entire French toast casserole.
Cover the baking dish with aluminum foil, and bake for about 50 minutes. Then uncover and bake an additional 15 to 20 minutes.
Allow it to cool for at least 10 to 15 minutes after baking. Then slice it and serve it with powdered sugar, maple syrup, blueberry sauce/syrup, and more blueberries.
ALTERNATIVE FRUIT OPTIONS
While I use blueberries in this recipe, you could switch out the blueberries for strawberries, blackberries, raspberries, or other types of fruit.
You could even combine blueberries with other berries or maybe even peaches.
As for using frozen blueberries instead of fresh, you likely would be fine to use frozen blueberries. Be aware, though, that using frozen fruit can add more moisture to whatever recipe you’re making, so your baked French toast could end up a little on the mushy side.
CAN YOU FREEZE FRENCH TOAST CASSEROLE?
Yes, you can freeze a blueberry French toast casserole before or after baking. Just be sure it’s either in an airtight container or covered with plastic wrap and aluminum foil to prevent freezer burn.
Also, be sure to allow enough time for thawing in the refrigerator before baking. Bake time will vary, depending on whether or not your casserole was already baked before freezing.
Re-heating after freezing…
Allow time for the casserole to thaw in the fridge. Then cover with aluminum foil, and re-heat in a 350° F oven for about half an hour, or until it’s warmed through.
Re-heating after refrigerating…
You can re-heat it in the oven or microwave. If you’re in a hurry, it’s easier and quicker to re-heat it in the microwave in 30-second intervals until it’s heated through.
Bake a blueberry French toast casserole with cream cheese and a cinnamon streusel topping. Quick and easy overnight breakfast recipe that tastes so amazing!
9×13 Baking Dish
Whisk
Pastry Blender
Casserole:
8 ounces cream cheese (softened)
1/4 cup light brown sugar
20 ounces sourdough bread
2 cups fresh blueberries
8 large eggs
2 cups whole milk
1/4 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping:
4 tablespoons salted butter (sliced)
1/3 cup light brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Grease a 9×13 baking dish.
In a small mixing bowl, combine the cream cheese and brown sugar; then set aside.
Cube the bread into small 1-inch cubes, and add 1/2 of the bread cubes to the bottom of the prepared baking dish.
Spoon small dollops of the cream cheese mixture onto the bread cubes until you’ve used it all.
Sprinkle half the blueberries over the bread and cream cheese.
Add the remaining bread cubes on top of the blueberries.
Then sprinkle on the rest of the blueberries, sprinkling them evenly all over the casserole.
In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
Pour the egg mixture over the bread in the baking dish, making sure to soak every single piece of bread.
At this point, you can either cover and chill the casserole for at least 4 to 6 hours or overnight; or you can go ahead and mix up the streusel topping and bake it.
When you're ready to bake the casserole, remove it from the fridge, and preheat the oven to 350° F.
Using a pastry blender, mix together the sliced butter, brown sugar, flour, and cinnamon in a small mixing bowl.
Crumble the topping over the entire French toast casserole.
Cover the baking dish with aluminum foil, and bake at 350° F for about 45-50 minutes. Then uncover and bake for an additional 15 to 20 minutes.
Allow it to cool for at least 10 to 15 minutes after baking. Then slice it and serve it with powdered sugar, maple syrup, blueberry sauce/syrup, and more blueberries.
*While I use sourdough, which I get at Aldi or make homemade, you can use other types of bread, including plain old sandwich bread, Challah bread, French bread, brioche, gluten-free bread, etc. The choice is up to you. You want the bread to be at least a day old and somewhat stale, so the bread cubes will really soak up the egg mixture. This ensures you don’t have any egg mixture just sitting off to itself making a mini quiche in your casserole. You can also dry the bread out a bit by opening up the bag the night before and letting it get air. Or spread the slices out on a baking sheet the morning of, and let sit in a low heat oven for just a bit to lose some of the moisture.
*If you’re wondering whether to use frozen blueberries over fresh, you likely would be fine to use frozen blueberries. Be aware, though, that using frozen fruit can add more moisture to whatever recipe you’re making, so your baked French toast could end up a little on the mushy side.
*Be sure to use real maple syrup, not table syrup.
*I prefer to refrigerate my overnight blueberry French toast overnight because it lets everything sit and soak into the bread a little longer, bringing out all of the wonderful flavors later on when baking. But sometimes I just want to bake it and be done. And that’s ok too.
ALTERNATIVE FRUIT OPTIONS
While I use blueberries in this recipe, you could switch out the blueberries for strawberries, blackberries, raspberries, or other types of fruit. You could even combine blueberries with other berries or maybe even peaches.
CAN YOU FREEZE FRENCH TOAST CASSEROLE?
Yes, you can freeze a blueberry French toast casserole before or after baking. Just be sure it’s either in an airtight container or covered with plastic wrap and aluminum foil to prevent freezer burn.
Also, be sure to allow enough time for thawing in the refrigerator before baking. Bake time will vary, depending on whether or not your casserole was already baked before freezing.
Re-heating after freezing…
Allow time for the casserole to thaw in the fridge. Then cover with aluminum foil, and re-heat in a 350° F oven for about half an hour, or until it’s warmed through.
Re-heating after refrigerating…
You can re-heat it in the oven or microwave. If you’re in a hurry, it’s easier and quicker to re-heat it in the microwave in 30-second intervals until it’s heated through.
Breakfast & Brunch, Main Course
American
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Step by step guide for a no fail pie crust with butter and 3 simple ingredients. Perfect homemade crust for both sweet and savory recipes.
Pie crust recipe cards probably make up a good portion of many a grandmother’s recipe box. While I used to wonder at the variety of pie crusts in my own grandma’s recipe box, I think I understand now why she had so many.
There are so many different ways you can make a pie crust.
You can make it with oil, shortening, lard, or butter. Make it flaky, or you can make it crumbly.
I think I understand now why Grandma had so many pie crust recipes. Maybe like me, it took her awhile to find or come up with just the right recipe. Or maybe it was the thrill of the hunt for an even more delicious recipe. Of course, it may’ve just had a little something to do with her love for trying new recipes.
For far too long, I’ve let pie crust intimidate me to the point that I hardly ever made pie. And if I did, I didn’t roll it out; instead I opted for pressing it into the pie plate.
So I want to take you along on my journey and help you, as well. Let’s kick intimidation to the curb and make a really delicious pie crust recipe with butter that you will want to use again and again for your favorite pie recipes.
Now keep in mind, my pie crust may not look perfect, but it sure is tasty; and really, that’s all that matters.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my baking tips, important info for this recipe, and similar recipe ideas – and get straight to the pie crust recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
Salted butter – You can use unsalted butter over salted because you’re more able to control the amount of salt that goes into your pie crust. However, we like the flavor that salted butter gives to our pie crust.
Milk
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.
KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:
Glass Pie Plates – The pie plate I’m using for this recipe is my old faithful pie plate. I’ve had it forever, probably since we got married. Mine actually has the fluted edge sorta built in too, so we can press it in and get somewhat of a decorative edge without a lot of handiwork on our part.
Making a good crust is actually a pretty simple process. While you can use shortening, or even part shortening part butter, I prefer to use butter both for the flavor and for the texture it gives the crust.
Next you need to cut the butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs… Or you can use a food processor. I just keep things simple with a pastry blender.
Then add the milk, a tablespoon at a time, until the mixture forms together well, but isn’t so wet that it’s sticky. You don’t want a crust that’s too crumbly and hard to manage. So make sure you add enough liquid.
Once you’ve got it mixed up, wrap your pie dough in plastic wrap at this time, and place it in the fridge to chill for at least 30 minutes.
HOW TO ROLL OUT HOMEMADE PIE CRUST
Now you’re ready to get out the rolling pin, and sprinkle a clean surface with a little bit of extra flour, so the dough won’t stick to the surface.
Roll the dough out with a rolling pin, equally rolling in all directions, ’til the dough is about 2 to 3 inches bigger around than your pie plate.
If your pie plate is ready to go, fold the crust in quarters.
Carefully place the dough in the pie plate, unfolding it to cover the entire plate.
Smooth it out inside the pie plate, and then trim off any overhanging edges with kitchen shears or a knife. Be careful here: Leave enough dough (about 1/2 inch overlapping) so you can flute the edges of your crust.
HOW TO FLUTE PIE CRUST
If you want a fluted edge, use your thumb and index finger, along with the tip of your opposite index finger, to flute or pinch the edge of the dough all around the pie plate.
Alternatively, you can press the dough to the rim of the pie plate, or you can add decorative pieces of crust you’ve cut out with a cookie cutter or other tool (like a leaf cutter for fall and Thanksgiving).
WAYS TO KEEP PIE CRUST FROM SHRINKING
Pie crust can tend to shrink, but there are ways you can keep this from happening.
Using cold ingredients helps a lot, the colder the better. So your butter and your milk should both be as ice cold as possible.
Chilling the pie dough makes a difference. You can chill it before rolling it out, which will also help to give it more of a flaky texture.
I also recommend chilling the dough before baking or adding any kind of filling to bake. Chilling helps reduce and/or eliminate shrinkage.
LET’S TALK ABOUT PIE WEIGHTS
If this is a single crust and you’re blind baking it without filling, use a fork to prick holes all around the inside of the crust.
A lot of people mention using pie weights for this step, but you really don’t need them. My mom taught me this little trick with the fork to keep the crust from bubbling up during baking.
It works just as well as pie weights, and you don’t have to spend any money.
HOW TO BAKE YOUR CRUST
You’ll need to bake the crust at 400° F for about 20 to 30 minutes, or until the crust begins to turn golden. You’ll likely bake for less time if making a gluten-free crust.
If you’re baking the crust with filling, be sure to follow the exact instructions for that particular recipe.
A FEW MORE TIPS…
If you want a double crust, you’ll need to double the recipe. And you’ll flute the edges after you add the top crust over your filling. You’ll also need to vent the top crust by cutting slits in it. Then you’ll bake it according to the instructions for the specific pie recipe you’re making.
To protect your pie crust from burning while baking, you can use a pie shield to protect those raised edges of the crust that are more likely to burn before the rest of the pie is done.
You can chill your pie dough in the fridge for about 3 days before it’ll start to go bad. So yes, you can make your crust ahead of time or the day before.
To make this a dairy-free pie crust, substitute shortening for the butter, and substitute ice water for the milk.
To make it a gluten-free pie crust, substitute a good gluten-free flour for the all-purpose flour. And always check any other ingredients before adding. I recommend Authentic Foods Classical Blend for a roll-out pie crust (it’s not always available thru Amazon, so I order directly from the company). If you want a press-in pie crust, their Multi-Blend Flour or Cup4Cup work just fine, but you may not be able to roll it out; I haven’t tried making a pie crust with the multi-blend flour yet.
Step by step guide for a no fail pie crust with butter and 3 more ingredients. Perfect homemade crust for both sweet and savory recipes.
Large Mixing Bowl
Pastry Blender
Rolling Pin
Kitchen Shears
9-Inch Pie Plate
Pie Shield
1 cup all-purpose flour
3/4 teaspoon salt
8 tablespoons salted butter
4 tablespoons whole milk
Whisk together the flour and salt in a large mixing bowl.
Slice the cold butter into the flour mixture.
Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
Then add the milk, a tablespoon at a time, until the mixture forms together well, but isn't so wet that it's sticky; you don't want a crust that's too crumbly and hard to manage either, so make sure you add enough milk.
Wrap the pie dough in plastic wrap, and place it in the fridge to chill for at least 30 minutes.
Sprinkle a clean surface with a bit of flour, so the dough won't stick to the surface. Roll the dough out with a rolling pin, equally rolling in all directions, 'til the dough is about 2 to 3 inches bigger around than your pie plate.
Fold the crust in quarters; then carefully place the dough in the pie plate, unfolding it to cover the entire plate.
Smooth it out inside the pie plate, and then trim off any overhanging edges with kitchen shears or a knife; leave enough dough (about 1/2 inch overlapping) so you can flute the edges of the crust.
If this is a single crust and you're blind baking it without filling, use a fork to prick holes all around the inside of the crust.
If you want a fluted edge, use your thumb and index finger, along with the tip of your opposite index finger, to flute or pinch the edge of the dough all around the pie plate. Alternatively, you can press the dough to the rim of the pie plate with a fork; or you can add decorative pieces of crust you've cut out with a mini cookie cutter or other decorative tool.
Cover with plastic wrap, and chill for at least 30 minutes to an hour.
Pre-heat the oven to 400° F.
Remove the crust from the fridge, uncover, and bake it at 400° F for about 20 to 30 minutes, or until the crust begins to turn golden. If you're baking the crust with filling, be sure to follow the exact instructions for that particular recipe.
*To make it a gluten-free pie crust, substitute a good gluten-free flour for the all-purpose flour. And always check any other ingredients before adding. I recommend Authentic Foods Classical Blend for a roll-out pie crust (it’s not always available thru Amazon, so I order directly from the company). If you want a press-in pie crust, their Multi-Blend Flour or Cup4Cup work just fine, but you may not be able to roll it out; I haven’t tried making a pie crust with the multi-blend flour yet.
*You can use either salted or unsalted butter; we’ve used both. Using unsalted butter will give you more ability to control the amount of salt that goes into your pie crust, but we like the flavor that salted butter gives to our pie crust, so it’s usually what we use.
*To make this a dairy-free pie crust, substitute shortening for the butter. And substitute ice water for the milk.
WAYS TO KEEP PIE CRUST FROM SHRINKING
Pie crust can tend to shrink, but there are ways you can keep this from happening.
Using cold ingredients helps a lot, the colder the better. So your butter and your milk should both be as ice cold as possible.
Chilling the pie dough makes a difference. You can chill it before rolling it out, which will also help to give it more of a flaky texture. I also recommend chilling the dough before baking or adding any kind of filling to bake. Chilling helps reduce and/or eliminate shrinkage.
LET’S TALK ABOUT PIE WEIGHTS
A lot of people mention using pie weights for this step, but you really don’t need them. My mom taught me the little trick with the fork to keep the crust from bubbling up during baking.
It works just as well as pie weights, and you don’t have to spend any money.
A FEW MORE TIPS…
If you want a double crust, you’ll need to double the recipe. And you’ll flute the edges after you add the top crust over your filling. You’ll also need to vent the top crust by cutting slits in it. Then you’ll bake it according to the instructions for the specific pie recipe you’re making.
To protect your pie crust from burning while baking, you can use a pie shield to protect those raised edges of the crust that are more likely to burn before the rest of the pie is done.
You can chill your pie dough in the fridge for about 3 days before it’ll start to go bad. So yes, you can make your crust ahead of time or the day before.
Desserts, Pies & Pastries
American
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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.
[wprm-recipe-roundup-item id=”39896″ name=”Easy Deviled Eggs in 30 Minutes or Less” summary=”<p>Can't have Easter dinner without deviled eggs, a popular Easter dinner favorite! Mix up a batch of easy deviled eggs in 30 minutes or less with this classic deviled egg recipe.</p>” button=”Get the Recipe”]
[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”]
[wprm-recipe-roundup-item link=”https://savorthebest.com/greek-cheese-triangle-pies-tiropita/” name=”Greek Cheese Triangle Pies (Tiropita)” summary=”<p>These Greek cheese triangle pies have a savory cheese filling inside flaky, buttery phyllo pastry. These make a great appetizer or side for your Easter dinner.</p>” button=”Get the Recipe” image=”42415″]
[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.
[wprm-recipe-roundup-item id=”42281″ name=”How to Cook a Ham in the Oven” summary=”<p>Everything you've ever wanted to know about how to cook a pre-cooked ham in the oven. Tips, steps, and everything you need to get your Easter ham well on its way.</p>” button=”Get the Recipe”]
[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”]
[wprm-recipe-roundup-item link=”https://consumerqueen.com/lifestyle/sponsored-posts/crock-pot-slow-cooker-pineapple-ham-recipe” name=”Crock-Pot Slow Cooker Pineapple Ham” summary=”<p>This CrockPot slow cooker pineapple ham recipe is so yummy and plentiful that you could actually freeze left overs for later meals to save you time and money.</p>” button=”Get the Recipe” image=”57100″]
[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″]
[wprm-recipe-roundup-item link=”https://noshingwiththenolands.com/southern-pecan-glazed-ham/” name=”Southern Pecan Glazed Ham” summary=”<p>This Southern Pecan Glazed Ham was perfection for us. Not sure I have had a better ham than this one EVER. Honey, brown sugar, sweet mustard with a hint of cloves and oranges and then smothered in pecans.</p>” button=”Get the Recipe” image=”42394″]
[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″]
[wprm-recipe-roundup-item link=”https://www.urbanblisslife.com/herb-crusted-rack-of-lamb/” name=”Herb Crusted Rack of Lamb” summary=”<p>This herb crusted rack of lamb is a classic Easter dinner! It's easy to prepare and so delicious.</p>” button=”Get the Recipe” image=”42428″]
[wprm-recipe-roundup-item link=”https://www.becomingness.com/slow-cooker-beef-ribs/” name=”Slow Cooker Beef Ribs” summary=”<p>Slow Cooker Beef Ribs are a great meal to serve your guests. The flavor is amazing, and they are so easy to make. Your guests will seriously be impressed!</p>” button=”Get the Recipe” image=”42400″]
[wprm-recipe-roundup-item link=”https://www.upstateramblings.com/sous-vide-beef-tenderloin/” name=”Sous Vide Beef Tenderloin” summary=”<p>This recipe for Sous Vide Beef Tenderloin gives you the perfect roast every time. And an elegant beef tenderloin is the perfect centerpiece for a special dinner like Easter that is delicious and surprisingly easy to make.</p>” button=”Get the Recipe” image=”42401″]
[wprm-recipe-roundup-item id=”62543″ name=”Best Slow Cooker Pork Roast Recipe” summary=”<p>Learn step by step how to make the best ever slow cooker pork roast that's perfectly pull apart juicy & tender. It's the ultimate set-it-and-forget-it recipe, so easy to make, and perfect for holiday dinners, church potlucks, or a weeknight meal!</p>” button=”Get the Recipe”]
[wprm-recipe-roundup-item id=”41086″ name=”Oven Roasted Pork Roast Recipe” summary=”<p>This deliciously easy pork roast recipe with vegetables and gravy is the perfect main dish for Easter dinner. Learn how to cook a pork roast with simple seasoning in the oven.</p>” button=”Get the Recipe”]
[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!
Easy brioche French toast casserole with cinnamon and pecans. Made overnight or baked the morning of, it’s the perfect recipe for breakfast, brunch, or holidays.
I’ve had a lot of readers tell me that they love to make my regular French toast casserole with brioche bread. Of course, I love when readers share these sorts of ideas because it always gets my wheels turning, thinking of new breakfast recipes.
If you’ve never had brioche, you’re in for a real treat with this recipe. This brioche French toast bake is hands down my kids’ favorite French toast casserole I’ve made to date.
You can usually find brioche bread in the bakery section of your local grocery store, and it comes already sliced. I don’t chop it up for this casserole; instead I use whole slices to make it a little bit easier.
I do like to add raisins and pecans because it’s kinda like one big sticky bun by the time this casserole bakes. But of course, these are optional, and you don’t have to add them (but I still highly recommend them; it just wouldn’t be the same without them).
The egg mixture contains vanilla, maple syrup, cinnamon, and nutmeg, giving this baked brioche French toast incredible flavor.
Top it all off with a sprinkling of powdered sugar or a drizzle of maple syrup, and oh my goodness, my mouth is watering. Who’s ready for breakfast?
Another easy casserole I love to make is Crock Pot French toast casserole. Throw everything in the slow cooker, and wait for it to cook. My kinda meal.
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 brioche French toast casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
Mixing Bowl or Large Glass Measuring Cup – I love using my Pyrex measuring cups for whisking any kind of egg mixture up, because I can pour it right from that cup. Makes it so easy.
Aluminum Foil – to cover the casserole while baking.
WHAT IS BRIOCHE BREAD?
Brioche is a French bread that’s very similar to the kind of pastry used for danishes. You can usually find it in loaves, braids, or rolls.
It has a very high egg and butter content, making it very soft and very rich. It can sometimes have a slight sweetness to it, as well.
Sometimes it’ll even have different flavors. For instance, I’ve seen different flavors like vanilla cream and chocolate chip at Aldi.
There are so many things you can do with brioche. You can make this casserole, make a delicious grilled cheese sandwich, enjoy a burger on a brioche bun, and on and on. It really is a very versatile type of bread.
Brioche makes a very good bread for French toast because of its texture, the richness of its flavor, and the fact that it’s not overly crumbly or tough. It also doesn’t hurt that it’s a beautiful bread, making it very appetizing, as well.
HOW TO MAKE BRIOCHE FRENCH TOAST CASSEROLE
Before you get started compiling your sweet breakfast casserole, you need to grease a 9″x13″ baking dish with cooking spray. If you’re baking it now without chilling, you’ll also need to preheat your oven to 350° F.
In a small mixing bowl, mix together the melted butter, maple syrup, brown sugar, and cinnamon.
Spread this mixture on the bottom of your greased baking dish.
Place 2 rows of the brioche bread slices in the pan, sprinkling raisins and half of the pecans in between each slice.
Then sprinkle the rest of the pecans on top.
In a separate mixing bowl or measuring cup, whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
Pour the egg mixture over the bread in the pan.
Now at this point you can either cover and chill the casserole overnight, or you can go ahead and bake it. It’s totally up to you.
When you’re ready to bake the casserole, you’ll need to cover the dish with foil, and bake it at 350° F for about 30 minutes. Then uncover and bake an additional 15 to 20 minutes.
BEST TOPPINGS FOR FRENCH TOAST
You may want to add certain kinds of toppings to your French toast. I like to keep it simple and just give our French toast a sprinkling of powdered sugar or a generous drizzle of real maple syrup. It’s so, so good!
Of course, you could also top it off with all sorts of other things, including…
Butter
Fresh berries and fruit – blueberries, raspberries, or strawberries
HOW TO KEEP FRENCH TOAST CASSEROLE FROM GETTING SOGGY
Once your casserole is baked, it should be soft in the middle but slightly crispy on top. It should come to an internal temperature of 160° F with a food thermometer.
There are a few things you can do to ensure that your French toast casserole is not soggy.
Instead of pouring the egg mixture right over the bread in the pan, you can soak the bread in a separate dish instead. Then carefully place each slice in the pan.
On a related note, if you are pouring the egg mixture over the bread, each piece of bread really needs to be completely soaked, so it firms up as it bakes. Try not to leave liquid just sitting in the pan; make sure it’s all soaked up.
Use a more shallow baking dish or baking pan, something like a sheet cake pan or baking sheet with sides. This helps all that liquid to spread out instead of just sitting on your bread. Of course, you may need to adjust your cooking time if changing the size of your pan.
Be sure to follow the recipe to a t. Don’t add any extra liquid or change the type of liquid used. If you do make changes, it will alter the recipe, and it could lead to soggy French toast.
CAN YOU FREEZE A FRENCH TOAST BAKE?
Yes, you can freeze French toast casserole before or after baking. Just be sure it’s either in an airtight container or covered with plastic wrap and aluminum foil to prevent freezer burn.
Also, be sure to allow enough time for thawing in the refrigerator before baking. Bake time will vary, depending on whether or not your casserole was already baked before freezing.
Re-heating after freezing…
Allow time for the casserole to thaw in the fridge. Then cover with aluminum foil, and re-heat in a 350° F oven for about half an hour, or until it’s warmed through.
Re-heating after refrigerating…
You can re-heat it in the oven or microwave. If you’re in a hurry, it’s easier and quicker to re-heat it in the microwave in 30-second intervals until it’s heated through.
Easy brioche French toast casserole with cinnamon and pecans. Baked overnight or morning of, it's the perfect recipe for breakfast, brunch, or holidays.
9×13 Baking Dish
Whisk
Large Mixing Bowl
1/4 cup salted butter (melted)
2 tablespoons maple syrup
1/3 cup light brown sugar
1 teaspoon ground cinnamon
12 slices brioche bread
1/2 cup raisins (optional)
1 cup chopped pecans (optional)
8 large eggs
2 cups whole milk
2 tablespoons maple syrup
1 tablespoon vanilla extract
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Grease a 9×13 baking dish with cooking spray; if you're baking it now without chilling, preheat the oven to 350° F.
In a small mixing bowl, mix together the melted butter, maple syrup, brown sugar, and cinnamon.
Spread this mixture on the bottom of the greased baking dish.
Place 2 rows of brioche bread slices in the pan, sprinkling raisins and half of the pecans in between each slice.
Sprinkle the rest of the pecans on top.
In a separate mixing bowl whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
Pour the egg mixture over the bread in the pan.
At this point, cover and chill the casserole overnight, or go ahead and bake it.
When you're ready to bake the casserole, cover the dish with aluminum foil, and bake it at 350° F for about 30 minutes. Then uncover and bake an additional 15 to 20 minutes.
Once the casserole is baked, it should be soft in the middle but slightly crispy on top. It should come to an internal temperature of 160° F with a meat thermometer.
Serve with a dusting of powdered sugar or a generous drizzle of real maple syrup.
*Be sure to use real maple syrup, not table syrup.
*I used 12 slices of Marketside brioche bread from Walmart. You may be able to add more or less slices, depending on the thickness of the slices in the loaf that you purchase.
HOW TO KEEP FRENCH TOAST CASSEROLE FROM GETTING SOGGY
There are a few things you can do to ensure that your French toast casserole is not soggy.
Instead of pouring the egg mixture right over the bread in the pan, you can soak the bread in a separate dish instead. Then carefully place each slice in the pan.
On a related note, if you are pouring the egg mixture over the bread, each piece of bread really needs to be completely soaked, so it firms up as it bakes. Try not to leave liquid just sitting in the pan; make sure it’s all soaked up.
Use a more shallow baking dish or baking pan, something like a sheet cake pan or baking sheet with sides. This helps all that liquid to spread out instead of just sitting on your bread. Of course, you may need to adjust your cooking time if changing the size of your pan.
Be sure to follow the recipe to a t. Don’t add any extra liquid or change the type of liquid used. If you do make changes, it will alter the recipe, and it could lead to soggy French toast.
BEST TOPPINGS FOR FRENCH TOAST
You can top it off with all sorts of things, besides powdered sugar and maple syrup, including…
Butter
Fresh berries and fruit – blueberries, raspberries, or strawberries
Yes, you can freeze French toast casserole before or after baking. Just be sure it’s either in an airtight container or covered with plastic wrap and aluminum foil to prevent freezer burn.
Also, be sure to allow enough time for thawing in the refrigerator before baking. Bake time will vary, depending on whether or not your casserole was already baked before freezing.
Re-heating after freezing…
Allow time for the casserole to thaw in the fridge. Then cover with aluminum foil, and re-heat in a 350° F oven for about half an hour, or until it’s warmed through.
Re-heating after refrigerating…
You can re-heat it in the oven or microwave. If you’re in a hurry, it’s easier and quicker to re-heat it in the microwave in 30-second intervals until it’s heated through.
Breakfast & Brunch, main dish
American
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Learn how to make ham gravy with cornstarch and either drippings or broth. This easy recipe will help you cook and thicken any gravy, including ham, turkey, chicken, or brown gravy. It’s especially good at Thanksgiving, Christmas, and Easter; but it’s also great for family dinner!
One of my most popular recipes, especially around Christmas and Easter, is my homemade ham gravy recipe; unlike this cornstarch gravy recipe, it’s made with flour and ham drippings.
This good gravy, on the other hand, is made with cornstarch and ham drippings. Learning how to make gravy with cornstarch is super easy to do, and it just so happens to be gluten-free ham gravy (as long as all of your ingredients contain no gluten; I always recommend you double check to be safe).
Now you do have to know how to bake a ham for this easy gravy recipe. And, in fact, you can switch out the pan drippings for any flavor broth you like to make any flavor corn starch gravy you like; so you can make brown gravy, turkey gravy, chicken gravy, vegetarian gravy, and more.
Keep in mind… The main flavoring for this flavorful gravy comes directly from the ham itself. So if you glaze your ham, like I did with my pineapple glazed ham, the flavoring from that glaze will go into your homemade gravy. Rule of thumb: If you’re using a sweet glaze, your gravy will be a little sweeter.
Why You May Want to Make Gravy with Cornstarch
If you’re like me and need to make gluten free ham gravy, then corn starch gravy is the key. Just make sure the brand of cornstarch you use is gluten-free, and make sure all your other ingredients are too.
Gravy made with cornstarch is a great condiment for Thanksgiving dinner, Christmas dinner, and Easter dinner.
Learning how to make gravy with cornstarch also makes a great addition to any ordinary family dinner, because it’s absolutely easy to make; and if you don’t have drippings, no problem. Use broth instead.
Ingredients and Substitutions Notes
Ham Drippings – You can get ham drippings when you bake any kind of ham, whether you bake a bone-in ham, spiral ham, fresh ham, etc. Of course, you can substitute broth for drippings if you’re not making a big roast; while ham broth may not have the excellent flavor real ham drippings have, it still makes a fine gravy. This goes for other types of meat, as well… You can use beef broth to make brown gravy, chicken broth for chicken gravy, vegetable stock to make vegetarian gravy, etc. You can also substitute other types of drippings, like turkey drippings to make homemade turkey gravy, pot roast drippings to make roast beef gravy, etc.
Cold Water
Heavy Whipping Cream – I use both cream and water in this recipe for ham gravy. You can replace the cream with milk, though, if preferred.
Cornstarch – It doesn’t take much cornstarch to make a good gravy, only about 3 tablespoons of cornstarch.
How to Make Ham Gravy with Cornstarch
There are different methods to making a good gravy, but this is my simple recipe…
First, whisk together the water, heavy whipping cream, and cornstarch in a liquid measuring cup and set aside.
Add the brown bits of ham drippings or pan juices from the roasting pan, to a medium saucepan, and start to cook on medium heat.
Add the cornstarch mixture, as a thickening agent, to the ham drippings in the pan, and continue whisking and stirring constantly ’til the mixture boils and the gravy begins to thicken.
Once your gravy has thickened, this hot liquid is ready to pour into a gravy crock or gravy boat for serving.
Now keep in mind, depending how salty your gravy is, you may need to add a little extra water to bring that saltiness down. If you add extra water, you’ll need to add a pinch up to a tablespoon of cornstarch (depending how much extra water you add), in order to keep a thicker consistency.
And always, always, if you’re going to add more cornstarch, whisk it together into a cornstarch slurry with liquid in a separate dish first to avoid lumps. Speaking of lumps…
How to Avoid Lumpy Gravy
Here’s the easy way and the best way to prevent lumps in your gravy…
It’s important to start by mixing together a slurry of cornstarch, water, and heavy whipping cream in a small small bowl or glass measuring cup. Whisking this together in the beginning will help prevent lumps in your gravy, as well as thicken the gravy.
Use a wire whisk to stir your gravy while it’s cooking. It’s pretty much a given that you may have a few lumps, but you can minimize them by whisking the gravy.
Also, there’s no hurry. Take your time to avoid any lumps in your delicious gravy.
Expert Tips and Recipe FAQ’s
Why is my gravy bland?
If your gravy happens to be bland upon tasting, you likely just need to add a little salt and pepper to give it added flavor.
How should you store leftover gravy?
Store it in an airtight container in the refrigerator.
Can you freeze ham gravy with cornstarch?
While you’d have no problem freezing a gravy made with water and flour, this gravy contains cream and will not freeze well. It will likely change the consistency when it thaws, so you’re better off not to freeze it.
More Recipes to Enjoy with Gravy
If you love ham gravy with cornstarch and making homemade gravy with cornstarch, you’ll love these recipes to go with your homemade gravy!
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 Make Ham Gravy with Cornstarch
Learn how to make ham gravy with cornstarch and either drippings or broth. This easy recipe will help you cook and thicken any gravy, including ham, turkey, chicken, or brown gravy. It's especially good at Thanksgiving, Christmas, and Easter; but it's also great for family dinner!
Medium Saucepan
Whisk
Liquid Measuring Cup
Gravy Boat
1/4 cup water
1/4 cup heavy whipping cream
3 tablespoons cornstarch
2 cups ham drippings
First, whisk together the water, heavy whipping cream, and cornstarch in a liquid measuring up, and set aside.
Add the ham drippings* or pan juices from the roasting pan, to a medium saucepan, and start to cook on medium heat.
Add the cornstarch mixture to the ham drippings in the pan, and continue whisking and stirring constantly ’til the gravy begins to thicken.*
Once your gravy has thickened, it's ready to pour into a gravy boat for serving.
*You can substitute broth for drippings if you’re not making a big roast. You can use beef broth to make brown gravy, chicken broth for chicken gravy, etc. You can also substitute other types of drippings to make homemade turkey gravy, roast beef gravy, etc.
*Depending how salty your gravy is, you may need to add a little extra water to bring that saltiness down. If you add extra water, you’ll need to add a pinch of cornstarch, as well, in order to keep a thicker consistency. Always, always, if you’re going to add more cornstarch, whisk it together with liquid in a separate dish first to avoid lumps.
How to Avoid Lumpy Gravy
Here are a few tips to help prevent lumps in your gravy…
It’s important to start by mixing together the cornstarch, water, and heavy whipping cream in a small small bowl or glass measuring cup. Whisking this together in the beginning will help prevent lumps in your gravy.
Use a whisk to stir your gravy while it’s cooking. It’s pretty much a given that you may have a few lumps, but you can minimize them by whisking the gravy.
Also, there’s no hurry. Take your time to avoid any lumps in your gravy.
Condiments, Sauces & Dressings
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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!
Ninja Food Chopper Express Chop with 200-Watt, 16-Ounce Bowl for Mincing, Chopping, Grinding, Blending and Meal Prep
Gorilla Grip Original Oversized Cutting Board, 3 Piece, BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen, Set of 3, Black
Pyrex Glass Mixing Bowl Set (3-Piece)
Cuisinart MultiClad Pro Stainless Steel 3-Quart Saucepan with Cover
Krokori Rectangular Ceramic Baking Pan Lasagna Pans for Cooking, Kitchen, Cake Dinner, Banquet and Daily Use, 13 x 9 Inches
Lodge Cast Iron Skillet and Ready for Stove Top or Oven Use, 10.25″, Black
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:
crab enchilada recipe, crab enchiladas, crab enchiladas with sour cream sauce, crab enchiladas with white sauce, creamy crab enchiladas, how to make and assemble crab enchiladas, seafood enchiladas, sour cream crab enchiladas, white sauce crab enchiladas
How to make Dream Whip in 2 easy steps, right from the box. Makes a delicious whipped cream you can use for pies, no bake desserts, cakes, Jello, and more!
Dream Whip whipped topping mix is an old-time favorite ingredient I love to use for quite a few of my recipes, especially no bake desserts, like my ever popular blueberry no bake dessert.
Over the last couple of years, I’ve fielded a lot of questions from readers about Dream Whip… Like where to find it, how to mix Dream Whip, can you substitute Cool Whip for Dream Whip, and more.
So this post is going to answer all of those questions and hopefully inspire you to make some delicious Dream Whip desserts of your own. I mean, yum, right?!
Believe me, when I first started to use Dream Whip, I wondered if I’d even still be able to get it. I remembered my mom using it way back when, those many years ago when I was a kid.
Sure enough, I had no problem finding it. And my store even runs out sometimes. So that tells me that Dream Whip is still living its best life.
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WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my Dream Whip 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.
WHAT IS DREAM WHIP?
Just in case you don’t know, because you are not alone, my friend… A lot of people don’t know what Dream Whip is.
Basically, Dream Whip is a dessert topping mix you can use both in desserts and as a topping for desserts. It comes in powdered form, and you mix it together with cold milk and vanilla extract to get the final result.
I like to think of it as angel topping or cloud topping because it’s so light and fluffy. And it has a slightly sweet taste, perfect for topping a bowl of Instant Jello.
You’ll find instructions for how to mix Dream Whip on the side of the box, but I’ll show you how right here…
Empty 1 envelope of Dream Whip mix into a mixing bowl, and begin to mix milk and vanilla into that dry powdery mix, beating on low speed ’til blended.
Then beat on high speed for about 4 minutes or until the topping thickens and forms soft peaks.
WHAT ARE SOFT PEAKS?
Soft peaks form when whipped cream thickens.
So when your whipped cream thickens, you should be able to hold your mixer paddle upside down, and the whipped cream stays in place. You’ll also notice soft little ruffles, or peaks, in the topping.
STORING DREAM WHIP
You’ll definitely need to store it in the refrigerator in an airtight container until you’re ready to use it.
Personally, I would not freeze Dream Whip because I’m afraid it would change the texture. However, it’s quick and easy to mix up and use same day in any recipe.
And I have a few recipes and ideas for ways you can use Dream Whip.
MY FAVORITE DREAM WHIP RECIPES:
Like I mentioned above, I love making this blueberry delight recipe with Dream Whip and cream cheese.
Ohhhh, you can also dip strawberries in Dream Whip, add a dollop to your favorite flavor of Jello, and top pies and Jello cake with Dream Whip. Speaking of Jello cake, this whipped cream makes a great topping for a 4th of July poke cake.
So many ways you can use this yummy whipped cream.
IS DREAM WHIP GLUTEN AND DAIRY FREE?
As far as I can tell, both Dream Whip and Cool Whip are gluten-free. But they are not dairy-free.
Please double check the ingredients for yourself to determine if any of the ingredients do contain gluten or an ingredient that could imply cross-contamination.
WHERE TO BUY DREAM WHIP
In short, I buy it at Walmart. And my store has it placed in the baking aisle right above the Jello mixes and marshmallows.
ARE DREAM WHIP AND COOL WHIP THE SAME?
While they both make a good dessert topping, they are not quite the same, and I’ve had better luck making my no bake desserts with Dream Whip rather than Cool Whip.
Cool Whip is pre-whipped and ready to go.
Dream Whip, on the other hand, has to be whipped and made. One thing I like is that it’s made with sugar and not high fructose corn syrup.
Note: I have tried substituting homemade whipped cream for Dream Whip in my favorite no bake desserts, but they turn out a liquid-y, gooey mess. So, I don’t recommend it.
GET THE PRINTABLE RECIPE
If you love learning how to make Dream Whip as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!
How to make Dream Whip in 2 easy steps, right from the box. Makes a delicious whipped cream you can use for pies, no bake desserts, cakes, Jello, and more!
Dream Whip, Dessert Topping, 2.6-Ounce Box (Pack of 4)
KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer, White
Wooden Spoons, 6 Pieces 9 Inch Wood Soup Spoons for Eating Mixing Stirring
1 envelope Dream Whip Whipped Topping Mix
1/2 cup cold milk*
1/2 teaspoon vanilla extract
Empty 1 envelope of Dream Whip mix into a mixing bowl, and begin to mix milk and vanilla extract into that dry powdery mix, beating on low speed ’til blended.
Then beat on high speed for about 4 minutes or until the topping thickens and forms soft peaks.
*I use whole milk, but you can use 2%, skim milk, etc.
*Personally, I would not freeze Dream Whip because I’m afraid it would change the texture. However, it’s quick and easy to mix up and use same day in any recipe.
WHERE TO BUY DREAM WHIP
I buy Dream Whip at Walmart. And my store has it placed in the baking aisle right above the Jello mixes and marshmallows.
ARE DREAM WHIP AND COOL WHIP THE SAME?
While they both make a good dessert topping, they are not quite the same, and I’ve had better luck making my no bake desserts with Dream Whip rather than Cool Whip.
Cool Whip is pre-whipped and ready to go. Dream Whip, on the other hand, has to be whipped and made. One thing I like is that it’s made with sugar and not high fructose corn syrup.
Note: I have tried substituting homemade whipped cream for Dream Whip in my favorite no bake desserts, but they turn out a liquid-y, gooey mess. So, I don’t recommend it.
Make the best Philly cheesesteak sliders on Hawaiian rolls, packed with steak, onion, sliced peppers, and your choice of provolone or Cheez Whiz. It’s the perfect recipe for a party crowd!
Whether you need a really delicious appetizer or an actual meal, these Philly cheese sliders are the bomb. They’re ooey gooey with melted cheese, the steak is packed with flavor from ingredients like smoked paprika (my new favorite seasoning), and the onions and green peppers have a slightly crispy texture.
Not to mention the tops of the rolls are brushed with garlic butter and Italian parsley. Steak and cheese sliders on Hawaiian Rolls are good all by themselves; but when you add the garlic butter… I wish I could put into words how delicious these little sandwiches really are.
If it’s a slightly healthier alternative you want, cheesesteak stuffed peppers made with ground beef are the recipe for you.
Why You’ll Love Philly Steak Sliders
The meat mixture is the same as my regular homemade Philly cheesesteak, except I’ve added smoked paprika. It gives a little kick to the sliders, and I’ll never make cheesesteaks without it, ever again.
Just like my Crock Pot Philly cheesesteak, these cheese steak sliders are perfect for a Game Day crowd, holiday guests, or a party spread.
They’re really easy to make. Just cook the meat mixture, layer the sandwiches, and pop them in the oven.
Ingredients and Substitutions Notes:
To make this easy Philly cheesesteak sliders recipe, you’ll need a few ingredients…
Sirloin Steak – When it comes to the best meat for a cheesesteak, most people will recommend ribeye steak; but ribeye steak is usually really expensive. Others recommend top round steak. My butcher has always recommended sirloin steak, sliced thinly, for a more affordable option. 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… 1) You need to be able to slice it thinly, almost like shaved steak. And 2) It needs to be tender, not tough; fat is a good thing for both flavor and tenderness.
Garlic Cloves – Or you can do like me and just buy already minced garlic in the produce section at the grocery store.
Yellow Onion – I like to use an onion that isn’t sweet, partially because it’s a bit healthier, but also because we get enough sweetness from the bell peppers. Yellow onion helps give a little kick. As an alternative, for more caramelized onions on your sliders, you’d just use a sweet onion; then cook the onions over a lower heat.
Green Bell Pepper – I’ve had a lot of comments from people who say it isn’t a real cheesesteak if it has bell pepper. Thing is, I never claimed this was an authentic cheesesteak. I just enjoy the flavor and deliciousness that bell peppers give to the steak mixture.
Smoked paprika – This is my “not so secret” ingredient. Man this spice gives a flavor kick like no other. It really does make a difference.
Hawaiian Rolls – You can use King’s Hawaiian Rolls or generic, or better yet, homemade Hawaiian Rolls for slider rolls! You also have other options, like homemade dinner rolls, brioche slider buns, regular slider buns, potato slider buns, or gluten-free dinner rolls. I find Hawaiian sweet rolls to make the best mini sandwiches.
Mayo – When layering the sandwiches, be sure to use real mayo, not that other salad dressing. That other salad dressing has its place, but that place is not the cheesesteak slider.
Provolone cheese and/or Cheez Whiz – I leave the choice to you; if it were up to me, I’d do both. When it comes to the best cheese for cheesesteaks, opinion really varies, and it really is a debate if you research it. The traditional consensus says either Cheez Whiz or provolone. Some even say American cheese pairs well with the provolone. While I love provolone, Cheese Whiz won my taste buds over. However, it’s up for debate in our house too because a couple of my guys really love provolone.So I live on the wild side and use both. I add the provolone on the bottom layer of the rolls, and then add Cheez Whiz to the top of the meat mixture.
Salted Butter, Roasted Garlic Powder, and Fresh Italian Parsley – All of which will be brushed on the tops of the buns before baking.
How to Make Philly Cheesesteak Sliders
Your first steps are to prepare the garlic, onion, mushrooms, and bell pepper. Garlic and mushrooms need to be minced; onion and peppers need to be sliced.
How to Thinly Slice the Meat and Start the Cooking Process
Slice the steak as thin as possible, slicing it against the grain (to retain tenderness) into thin slices for cooking. Be sure to leave as much of the fat as possible on the meat. Fat gives meat flavor, especially during the cooking process.
Heat bacon grease or olive oil in a large skillet, and sauté the garlic, onion, mushrooms, and bell pepper over medium-high heat for about 10 minutes, or ’til softened. Then set aside.
Add the steak, salt, pepper, smoked paprika, and Worcestershire sauce to the skillet. Cook over low to medium heat until the meat is almost done.
At this point, add the veggies back in with the meat, stir, and simmer ’til fully cooked.
How to Layer Cheesesteak Sliders on Hawaiian Rolls
Now for the fun part… Layering your mini cheesesteak sandwiches and baking them.
Before you get started, slice the Hawaiian Rolls in half, as a whole. You’ll have the top layer of the rolls, and then a bottom layer.
Place the bottom layer of the rolls in a greased baking dish or baking sheet, and spread the bottoms of the rolls with mayo.
Add a layer of provolone cheese.
Now add a layer of meat and vegetables. Tongs work great for this. Go ahead and pile up the meat and veggies, no skimping allowed.
Add a dollop of Cheez Whiz to every single slider.
Now add the top layer of the rolls.
Mix together the melted butter, roasted garlic powder, and minced parsley in a small bowl; then brush the top of the rolls with the garlic butter mixture, and sprinkle with extra Italian parsley if desired.
How to Bake Steak and Cheese Sliders
Cover with aluminum foil to keep your rolls from browning too quickly, and bake at 350° F for about 10 to 15 minutes, or ’til the cheese is melted.
Then uncover and bake an additional 5 to 10 minutes or so.
And that’s it. Oh my gosh, they are so good! My mouth is watering just thinking about these wonderful beef Philly cheesesteak sliders.
Expert Tips and Recipe FAQ’s
Can you make this recipe ahead of time?
Yes and no. You can totally cook the meat and vegetables and have your meat mixture ready to go. Just store it in the fridge in an airtight container until you’re ready to use it. Then when you’re ready to make your sliders, all you need to do is assemble the sandwiches and bake them. Reason you want to wait to assemble your sandwiches, is you don’t really want them sitting, soaking up all that moisture into the rolls for that long. It will make them a soggy, yucky mess.
How should you store leftovers?
Leftover sandwiches should be stored in an airtight container in the fridge. Keep in mind, they may get a bit soggy sitting in the fridge, but they should still be edible for 2-3 days.
Can I freeze steak and cheese sliders on Hawaiian Rolls?
Again… You can totally cook the meat and vegetables, then freeze the meat mixture in an airtight container that’s also freezer-safe. You can also freeze the rolls, but separately. Then when you’re ready to make your sliders, all you need to do is get everything out ahead of time to thaw; then assemble the sandwiches and bake them. This will prevent soggy sliders.
What’s a Good Side to Serve with Steak Sliders?
There are quite a few delicious sides you can serve with sliders. We usually eat cheese steaks with fresh veggies, chips, and/or fruit.
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!
Philly Cheesesteak Sliders
Best Philly cheesesteak sliders on Hawaiian rolls, packed with steak, onion, sliced peppers, and your choice of provolone or Cheez Whiz!
Cutting Board
Chef's Knife
Large Skillet
Baking Sheet
Tongs
Pastry Brush
1 pound sirloin steak (thinly sliced)
2 tablespoons bacon grease (or olive oil)
1 clove garlic (minced)
1/2 medium yellow onion (sliced)
2 ounces fresh mushrooms (minced)
1/2 large green bell pepper (sliced)
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
12 Hawaiian Rolls
1/3 cup mayonnaise
6 slices provolone cheese
3/4 cup Cheez Whiz
Garlic Butter:
3 tablespoons salted butter (melted)
1/4 teaspoon roasted garlic powder
1 tablespoon Italian parsley (minced)
Prepare the garlic, onion, mushrooms, and bell pepper. Garlic and mushrooms need to be minced; onion and peppers need to be sliced.
Pre-heat the oven to 350° F.
Slice the steak as thin as possible, slicing it against the grain (to retain tenderness) into thin strips for cooking. Be sure to leave as much of the fat as possible on the meat. Fat gives meat flavor, especially during the cooking process.
Heat bacon grease or olive oil in a large skillet, and sauté the garlic, onion, mushrooms, and bell pepper over medium-high heat for about 10 minutes, or 'til softened. Then set aside.
Add the steak, salt, pepper, smoked paprika, and Worcestershire sauce to the skillet. Cook over low to medium heat until the meat is almost done.
At this point, add the veggies back in with the meat, stir, and simmer ’til fully cooked.
Slice the Hawaiian Rolls in half, as a whole. You’ll have the top layer of the rolls, and then a bottom layer.
Place the bottom layer of the rolls in a greased baking dish or baking sheet.
Spread the bottoms of the rolls with mayo.
Add a layer of provolone cheese.
Now add a layer of meat and vegetables. Tongs work great for this. Go ahead and pile up the meat and veggies, no skimping allowed.
Add a dollop of Cheez Whiz to every single slider.
Now add the top layer of rolls.
In a separate small bowl or glass measuring cup, mix together the melted butter, roasted garlic powder, and minced parsley.
Brush the tops of the rolls with the garlic butter mixture, and sprinkle with extra Italian parsley if desired.
Cover with aluminum foil to keep your rolls from browning too quickly, and bake at 350° F for about 10 to 15 minutes, or 'til the cheese is melted.
Then uncover and bake an additional 5 to 10 minutes or so.
And that's it! Serve while warm and enjoy!
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.
*While I prefer fresh mushrooms, you can also use canned mushrooms.
Can I Make This Recipe Ahead of Time?
Yes and no. You can totally cook the meat and vegetables and have your meat mixture ready to go. Just store it in the fridge in an airtight container until you’re ready to use it. Then when you’re ready to make your sliders, all you need to do is assemble the sandwiches and bake them. Reason you want to wait to assemble your sandwiches, is you don’t really want them sitting, soaking up all that moisture into the rolls for that long. It will make them a soggy, yucky mess.
Mix up a quick batch of Bisquick cinnamon muffins, dipped in butter and cinnamon sugar. Simple, easy, melt-in-your-mouth, breakfast and brunch recipe perfect for a quick grab and go breakfast or a holiday brunch!
I really thought there was nothing quite as yummy as my favorite Bisquick cinnamon biscuits. But I’ll tell ya, these Bisquick cinnamon sugar muffins give my biscuits a run for their money.
Why I Love Making Bisquick Muffins and You Will Too
The batter’s made with Bisquick biscuit mix, along with 5 other ingredients. Meaning it’s super easy to mix up.
In addition to easy, this recipe makes a quick breakfast.
My original intention was to add a crumb topping to these Bisquick muffins. But I decided for this recipe, I really wanted to emphasize the cinnamon with a buttery cinnamon sugar topping. Once the muffins have baked, they’re dipped in melted butter, and then in cinnamon sugar. This gives them a slightly crispy, melt-in-your-mouth topping that is oh so scrumptious.
Even my self-professed “bread snob” of an oldest child loves these Bisquick sweet muffins. And let me tell you, that right there means something.
This is a great recipe for an everyday breakfast, a special occasion, or a holiday brunch.
Cane Sugar – You can also use granulated sugar. It might even be interesting to try a half cane sugar, half brown sugar mix for these muffins, which would ultimately lead to a slightly moister crumb.
Ground Cinnamon
Large Eggs – You could probably substitute applesauce for the eggs; it’s usually 1/4 cup per egg.
Whole Milk – You can use skim milk or low-fat milk like 2%, as well. I prefer full fat. In fact, you can use buttermilk for an even lighter, more fluffy muffin. If you need to accommodate allergies, you can also use almond milk, oat milk, etc.
Bisquick Mix – I’ve made these muffins with both original Bisquick mix and gluten-free Bisquick mix, so either/or will work just fine.
Salted Butter
How to Make Bisquick Cinnamon Muffins
Mixing up the muffin batter is really easy and requires only a few steps. Before you start, you’ll need to either spray your muffin tins with cooking spray or line them with cupcake liners. Also, pre-heat oven to 350° F.
Mix the Muffin Batter and Bake
In a large bowl, mix together the butter, sugar, and cinnamon.
Add the eggs to the cinnamon sugar mixture, and mix well.
Next add in the milk and vanilla extract, continuing to mix well.
Finally, add in the Bisquick mix, and mix everything together just until blended.
Then just fill each of the regular-size muffin cups 1/2 to 2/3 of the way full with muffin batter.
Bake at 350° F for about 25 to 30 minutes, or until the muffins are golden brown and a toothpick or cake tester inserted in the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes; then take a knife, run it around the edge of each muffin, and pop them out for dipping.
How to Dip Bisquick Muffins in Cinnamon Sugar
First of all, you’ll need to melt the butter in one bowl. And then in a separate bowl, mix the cinnamon and sugar.
Then you’re ready for dipping…
Dip the warm muffin tops in the melted butter first.
Then dip every muffin in the cinnamon sugar mixture, rolling the tops around to make sure they’re covered with the slightly crispy cinnamon sugar topping.
Then place the muffins on a wire rack or cooling rack to finish cooling. Or better yet, serve them while still warm.
Ways to Customize Your Muffins
You can add just about anything you want. But keep in mind, certain things will change the texture of your muffins.
That said, there are so many awesome add-ins for Bisquick muffins…
Cinnamon Chips – You can easily transform these muffins into a cinnamon chip muffins recipe.
Expert Tips and Recipe FAQ’s
Can you make Bisquick muffins gluten-free?
Yes, you can. In fact, Bisquick has a Gluten-Free Bisquick Mix. How awesome is that? I do suggest having a little xanthan gum available to add to your biscuit batter when mixing. I usually add about a teaspoon for every 2 cups of flour, so with this recipe, I’d likely add a somewhat heaping teaspoon.
Why do you stir the muffin batter just until the flour is blended in?
You don’t want to over-mix muffin batter, because this will remove the air from the batter and lead to a much less fluffy muffin. In fact, you may end up with dense muffins, and nobody wants dense muffins. So carefully blend just ’til the flour is blended in, and then be done. This is also why we add the dry ingredients last, so everything else is already mixed into the batter.
What’s the secret to moist muffins?
This is partially answered in the question above about not over-mixing the batter. Using buttermilk in place of regular milk will also lead to moist muffins.
Yes, you can. But be sure to allow at least an hour to thaw before serving. To re-heat the muffins, just place them in the microwave for 10-15 seconds each. Be sure when freezing them, though, that you again store them in an airtight container or freezer bag.
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!
Bisquick Cinnamon Muffins
Mix up a quick batch of Bisquick cinnamon muffins, dipped in butter and cinnamon sugar. Simple, easy, melt-in-your-mouth, breakfast and brunch recipe!
Stand Mixer
Batter Spoons
Muffin Tin
Wire Rack
3 tablespoons salted butter (softened)
1/2 cup cane sugar
2 teaspoons ground cinnamon
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
2 1/2 cups Bisquick Mix
Cinnamon Sugar Topping:
2/3 cup cane sugar
2 teaspoons ground cinnamon
1/4 cup salted butter (melted)
Pre-heat the oven to 350° F, and grease muffin tins or line them with cupcake liners.
In a large bowl, mix together the butter, sugar, and cinnamon.
Add the eggs to the cinnamon sugar mixture, and mix well.
Next add in the milk and vanilla extract, continuing to mix well.
Finally, add in the Bisquick mix, and mix everything together just until blended.
Fill each of the greased or lined muffin cups about 1/2 to 2/3 full with muffin batter.
Bake at 350° F for about 25 to 30 minutes, or until the muffins are golden brown and a toothpick or cake tester inserted in the center comes out clean.
Allow them to cool in the muffin tin for about 5 minutes; then take a knife, run it around the edge of each muffin, and pop them out onto a wire rack for dipping.
In a small bowl, mix the sugar and cinnamon together.
Dip the warm muffin tops in the melted butter.
Then dip every muffin in the cinnamon sugar mixture, rolling the top around to make sure it’s covered with the slightly crispy cinnamon sugar topping.
Place the muffins back on the wire rack to finish cooling, or serve them while warm.
*Bisquick has a Gluten-Free Bisquick Mix, as well. I do suggest having a little xanthan gum available to add to your biscuit batter when mixing. I usually add about a teaspoon for every 2 cups of flour, so with this recipe, I’d likely add a somewhat heaping teaspoon.
It’s important to store muffins in a muffin container, airtight container, or sealed plastic bag. And you’ll probably want to eat them within the first 2 or 3 days, so they’re still nice and soft.
To re-heat Bisquick muffins, just place them in the microwave for 10-15 seconds each.
Breads & Muffins
American
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How to make a mango blueberry smoothie you can blend up quick. Easy recipe for breakfast or a yummy snack kids will love. It’s thick and pure berry bliss!
There are days where I just crave fresh fruit, and then I start to crave Tropical Smoothie Café. But it’s not always feasible to just pick up and trek all the way there, so I’ll grab the blender and dig around in the freezer until I find enough stuff to make my own refreshing smoothie.
This blueberry mango smoothie is not only refreshing. It’s really thick and delicious.
It’s full of frozen blueberries, frozen mango, and banana. The fact it uses frozen fruit means it’s easy (no peeling or chopping required), and there’s no need to add ice or water.
While I do use Greek yogurt in this smoothie recipe, you can leave that out if you prefer. Just keep in mind you may need to add a smidge more milk to help everything blend up really well.
A mango blueberry banana smoothie is one of my favorite afternoon snacks when I start to crave something, anything. Better to reach for the frozen fruit in my freezer than the cheesecake sitting in my fridge, amIright?
If you love a good smoothie, I have a couple more favorites I like to make too… A peach mango smoothie and a blueberry spinach smoothie. Apparently, I have a thing for both mango and blueberries.
If you’d rather skip all of my smoothie making tips, important info for this recipe, and similar recipe ideas – and get straight to the smoothie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
The fact we’re using frozen fruit makes the smoothie making process that much easier. No need to wash, peel, pit, chop, or slice any fruit.
Begin by adding all ingredients, including the frozen blueberries, frozen mango, banana, Greek yogurt, milk, and honey to the blender.
Blend or pulse until everything is mixed well. If you have a smoothie setting on your blender, use that.
Then just pour your smoothies into tumblers with straws or jars, and serve. It’s oh so delicious and easy!
WHAT KINDS OF THINGS CAN I ADD TO MY SMOOTHIE?
There are quite a few things you can add to smoothies to add more flavor and quite possibly, more nutrients. Things that mix really well with blueberries like…
Yes, of course, you can use fresh fruit if you prefer.
But do keep in mind that you may want to add a bit of ice (about 1 1/2 cups) to give your smoothie more of a frozen texture rather than that of just a really thick fruit juice.
WHY DOES MY BLUEBERRY SMOOTHIE CURDLE?
It’s best to drink smoothies right away. However, if a smoothie does sit for a bit after making it, you’ll notice it may take on a somewhat curdled appearance.
This happens because of a reaction between the dairy in the smoothie (the yogurt and milk) and the fruit.
While I don’t advise you to leave a smoothie sitting out (put it in the fridge if it’s sitting), you can blend it up again, and the curdling will go away.
CAN I MAKE A BLUEBERRY MANGO SMOOTHIE AHEAD?
While I don’t really advise it (it’s super quick and easy to just blend it up when you need it), you can do this.
However, I’d leave the yogurt, milk, and honey out until you’re ready to drink the smoothies (see the section above about curdling).
Just blend up the fruit, and stick it in an airtight container in the fridge or freezer until you’re ready to finish making the smoothies.
CAN I MAKE THIS WITHOUT YOGURT, DAIRY-FREE?
Yes, you certainly can make this smoothie completely dairy-free. Again, just keep in mind you may need to add a smidge more liquid to help everything blend up really well.
The yogurt, you can just leave out. And the milk, you can replace with whatever kind of milk you prefer, whether it’s almond milk, soy milk, rice milk, coconut milk, oat milk, cashew milk, hemp milk, hazelnut milk, etc.
Changing it to dairy-free will likely change the flavor, depending what type of liquid you use.
GET THE PRINTABLE RECIPE
If you love this 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 a mango blueberry smoothie you can blend up quick. Easy recipe for breakfast or a yummy snack kids will love. It's thick and pure berry bliss!
SKINNY TUMBLERS 4 Colored Acrylic Tumblers with Lids and Straws | Skinny, 16oz Double Wall Clear Plastic Tumblers With FREE Straw Cleaner & Name Tags! (Clear, 4)
homgeek Blender Smoothie Blender, 1450W High Speed Professional Countertop Blender for Shakes and Smoothies 30000 RPM, Built-in Pulse& 10-speeds Control, 68 Oz Dishwasher Tritan Jar
Amazon Brand – Happy Belly Raw Wildflower Honey, 32 oz
2 cups frozen blueberries
2 cups frozen mango
1 large banana*
1/2 cup plain Greek yogurt
1/2 cup milk
1 tablespoon honey
Begin by adding all ingredients, including the frozen blueberries, frozen mango, banana, Greek yogurt, milk, and honey to the blender.
Blend or pulse until everything is mixed well. If you have a smoothie setting on your blender, use that.
Then just pour your smoothies into tumblers with straws or jars, and serve. It’s oh so delicious and easy!
*Or you can use 2 smaller bananas.
CAN I USE FRESH BLUEBERRIES AND MANGO?
Yes, of course, you can use fresh fruit if you prefer. But do keep in mind that you may want to add a bit of ice (about 1 1/2 cups) to give your smoothie more of a frozen texture rather than that of just a really thick fruit juice.
CAN I MAKE THIS WITHOUT YOGURT AND DAIRY-FREE?
Yes, you can make it completely dairy-free. Again, just keep in mind you may need to add a smidge more liquid to help everything blend up really well. Changing it to dairy-free will likely change the flavor, depending what type of liquid you use.
The yogurt, you can just leave out. And the milk, you can replace with whatever kind of milk you prefer, whether it’s almond milk, soy milk, rice milk, coconut milk, oat milk, cashew milk, hemp milk, hazelnut milk, etc.
CAN I MAKE A BLUEBERRY MANGO SMOOTHIE AHEAD?
While I don’t really advise it (it’s super quick and easy to just blend it up when you need it), you can do this. However, I’d leave the yogurt, milk, and honey out until you’re ready to eat it, as dairy mixed with fruit can tend to curdle if not eaten right away.
Just blend up the fruit, and stick it in an airtight container in the fridge or freezer until you’re ready to finish making the smoothies.
DELICIOUS ADD-INS AND ALTERNATIVES FOR SMOOTHIES
There are quite a few things you can add to smoothies to add more flavor and possibly, more nutrients. Things that will mix really well with blueberries like…
How to make the most delicious Crock Pot Philly cheesesteak sandwich. Easy slow cooker recipe with tips for the best meat, vegetables, bread, and cheese.
Whether you’ve been to Philly or not, you likely know the city’s famous for its cheesesteak sandwiches. I’ve only been to Philly a couple of times, but I specifically remember my first cheesesteak.
Similarly to my CrockPot hot dogs recipe, I can load everything into the slow cooker, turn it on for a few hours, and when it’s done, everyone makes their own sandwiches. It makes dinner easy and more enjoyable.
I’m telling you, the flavors in this sandwich and the ease with which you can make it, besides chopping up a few vegetables… There’s nothing quite like slow cooker Philly cheesesteak sandwiches for dinner.
My favorite part, of course, is the cheese. My guys would say the meat.
If you’ve got a house full of carnivores like I do, this Crock Pot Philly cheesesteak sandwich is a great recipe for dinnertime. And if you need an appetizer, Philly cheesesteak sliders on Hawaiian rolls, brushed with garlic butter and seasoned with smoked paprika, are ‘da bomb.
What Actually Is a Philly Cheese Steak?
In case you’ve never been to Philly or just really have no clue what I’m even talking about…
A Philly cheese steak sandwich is basically a sandwich made on a hoagie roll with smaller, thinner pieces of beefsteak 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 people go to buy a Philly cheesesteak sandwich are in Philadelphia, 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.
Ingredient Notes
Sirloin steak, thinly sliced – I’ll show you how to slice the steak as you continue to read.
Garlic cloves – If you don’t have minced garlic or garlic cloves, you can substitute 1/4 teaspoon garlic powder for each clove.
Yellow onion
Fresh mushrooms – Or you can use canned, if you prefer.
Green bell peppers – You’ll need to slice them into strips. If you’re not sure how, learn how to cut a pepper.
Tongs – Tongs are handy for lifting the meat and vegetables out onto your hoagie rolls when serving.
How to Make Philly Cheese Steak in a Crock Pot
Your first steps are to thinly slice the steak and prepare the garlic, onion, mushrooms, and bell peppers. You’ll also need to spray the inside of your slow cooker with cooking spray.
How to Slice Philly Cheese Steak Meat
Slice against the grain when slicing the sirloin, in order to retain the tenderness of the meat.
Try to slice the meat as thin as possible, slicing it into thin strips for cooking. You’ll need a good knife for this.
Also, be sure to leave as much of the fat as possible on the meat. Fat gives meat flavor, especially during the cooking process.
Pour the beef broth over the meat and vegetables, and give everything a good stir.
Then just cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
Makig Your Sandwiches
When your meat is fully cooked, you’re ready to make and layer your sandwiches.
Dab a light layer of bacon grease on the inside of your hoagie bun (optional but adds great flavor), and add a slice of provolone cheese, tearing it in half and lining one side of the bun with it. Lightly toast the hoagie buns and cheese on either a griddle or in the oven on a cookie sheet.
And that’s it. Your sandwiches are ready to serve.
While hoagie rolls complete the ensemble, you can make this recipe more low carb and even gluten-free (provided all your other ingredients are gluten-free) by eating the meat without the bun.
Most people will recommend ribeye for cheesesteaks at home, 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. The great thing about cooking meat in the slow cooker is that it will be very, very tender. So tender it’ll almost fall apart in your mouth. Two things to look for when buying Philly cheese steak meat… You need to be able to slice it thinly. And it needs to be tender, not tough; fat is a good thing for both flavor and tenderness.
What’s the best cheese on a Crock Pot Philly Cheese Steak Sandwich?
Opinion really varies on what cheese to use. It really is a debate if you research it. The traditional consensus says 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. However, it’s up for debate in our house too because a couple of my guys really love the provolone. So I live on the wild side and use both. I melt cheese, provolone cheese, onto the bun when I toast it, and then add Cheez Whiz to the finished sandwich. Delicious!
How to make the most delicious Crock Pot Philly cheesesteak sandwich. Easy slow cooker recipe with tips for the best meat, vegetables, bread, and cheese.
Chef's Knife
Whisk
Tongs
CrockPot
2 pounds sirloin steak (thinly sliced)
3 cloves garlic (minced)
1 medium yellow onion (sliced)
4 ounces fresh mushrooms (minced)
2 large green bell peppers (sliced)
1 1/2 cups beef broth
1 1/2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons bacon grease (optional)
6 hoagie rolls
6 slices provolone cheese
1/3 cup mayonnaise
3/4 cup Cheez Whiz
Spray the inside of the slow cooker with cooking spray.
Add the thinly sliced steak to the slow cooker.
Next add in the minced garlic, sliced onion, minced mushrooms, and sliced bell peppers.
Whisk together the beef broth, Worcestershire sauce, salt, and pepper.
Pour the beef broth over the meat and vegetables, and give everything a good stir.
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
Make Sandwiches:
Optional step: Dab a light layer of bacon grease on the inside of each hoagie bun (adds great flavor).
Then add a slice of provolone cheese to each bun, tearing it in half and lining one whole side of the bun with it.
Lightly toast the hoagie buns and cheese on a griddle or in the oven on a cookie sheet.
Spread mayo on each bun.
Using tongs, add the meat mixture to each bun.
Top with a spoonful or two of heated Cheez Whiz.
And that’s it. Your sandwiches are ready to serve.
*Most people will recommend ribeye for cheesesteaks at home, 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 to Slice Philly Cheesesteak Meat
Slice against the grain when slicing the sirloin, in order to retain the tenderness of the meat. Also, be sure to leave as much of the fat as possible 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 for this.
Burgers & Sandwiches, Main Course
American
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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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Whip up a Crock Pot French toast casserole you can make ahead or same day. Easy slow cooker breakfast recipe for a crowd. Make it regular or gluten free!
French toast has always been a rare breakfast treat, but it can be a hard dish to make for a crowd.
Slow cooker French toast, on the other hand, makes it so much easier to keep everything warm until everyone can eat. It’s the answer to all your French toast woes.
What I love about this CrockPot cinnamon French toast is that it’s so moist and so full of flavor. The cinnamon brown sugar topping really gives it a kick and adds a sweeter touch to this yummy casserole recipe.
It’s quick and easy to whip up, though cook time does take at least a couple of hours. But you can either make it ahead of time the night before, or get up early and have it ready by breakfast time same day, your preference.
Rather make it in the oven? This oven baked easy French toast casserole is very similar, but with baking instructions for the oven. And we really enjoy making brioche French toast bake, which requires no chopping whatsoever.
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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 recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
INGREDIENTS YOU’LL NEED FOR CROCK POT FRENCH TOAST CASSEROLE:
Sandwich bread – I’ve actually used both regular sandwich bread and gluten-free bread.
I also like to prep the topping beforehand, so it’s ready to go. Just mix the butter, brown sugar, and cinnamon together in a small bowl (a pastry blender works best for this), and set it aside for now.
Cube the bread into small 1-inch cubes, and layer it with the pecans in your slow cooker.
Pour the egg mixture over the bread and pecans in the Crock Pot, and give it all a gentle toss. Make sure all the bread is good and soaked.
Crumble the cinnamon brown sugar topping over the entire casserole. It’s a really moist mixture, so it’s more like clumps of cinnamon brown sugar.
Place the lid on your slow cooker, and cook on high for 2 to 2 1/2 hours… Or you can cook it on low for 3 to 4 hours.
To make sure it’s done, I use a meat thermometer to check the internal temperature and make sure it’s up to the proper temp for eggs.
You can slice it and serve it with powdered sugar and/or maple syrup. Keep the rest of your casserole warm, using the “Keep Warm” setting on your slow cooker, if applicable.
WHAT KIND OF BREAD SHOULD I USE?
While you can make a Crock Pot French toast bake with Texas toast, sourdough, challah bread, French bread, or really any other type of fresh baked bread, I usually use a regular loaf of plain sandwich bread.
This recipe is simple, so you can hopefully either use what you already have or easily find what you need while you’re at the store.
CAN YOU USE STALE BREAD FOR FRENCH TOAST?
Yes. In fact, it’s actually the best thing to use stale bread because…
Fresh bread can actually make really soggy French toast.
And the dry, stale bread really soaks up the egg mixture well, leaving little to no liquid around the bread cubes in the slow cooker.
If your bread is really fresh, you can always let it sit out for a couple of hours before making the casserole. Or just leave the bag open overnight and let the bread air out.
If it’s the morning of and you need it dried quickly, put it in a low temp oven (about 250° F) for a short time, until the bread has dried just a bit.
CAN I MAKE THIS A GLUTEN-FREE FRENCH TOAST CASSEROLE?
Yes, you can. In fact, that’s what I did with this particular recipe (and what’s pictured in this recipe).
Just substitute in your favorite gluten-free bread in place of the regular sandwich bread included in the ingredients. Depending on the bread you use, it may be a bit more crumbly, but it’s just as delicious.
Also, be sure to check labels on your spices and other ingredients, just to be on the safe side, and make sure they are really gluten-free.
CAN I LEAVE OUT THE PECANS?
I get it. Not everyone’s a fan of French toast casserole with pecans.
You can totally leave out the pecans altogether. OR you can add a different kind of nut like walnuts.
CAN YOU FREEZE FRENCH TOAST?
You can freeze overnight French toast. While I recommend freezing it after it’s already been cooked, you can also freeze it before cooking.
Keep in mind it’ll keep longer in the freezer if it’s already been cooked. And I’d add the topping later right before you actually slow cook it.
Be sure to cover it well or seal it in an airtight container to prevent freezer burn.
HOW DO YOU RE-HEAT FRENCH TOAST CASSEROLE?
Re-heating after freezing…
Allow time for the casserole to thaw in the fridge. Then cover with aluminum foil, and re-heat in a 350° F oven for about half an hour, or until it’s warmed through.
Re-heating after refrigerating…
You can re-heat it in the oven or microwave. If you’re in a hurry, it’s easier and quicker to re-heat it in the microwave in 30-second intervals until it’s heated through.
Whip up a Crock Pot French toast casserole you can make ahead or same day. Easy slow cooker breakfast recipe for a crowd. Make it regular or gluten free!
Pastry Blender
6-Quart Slow Cooker
Casserole:
24 ounces sandwich bread
1 cup pecans (chopped)
8 large eggs
2 cups whole milk
1/4 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Topping:
4 tablespoons salted butter (sliced)
1/2 cup light brown sugar
1 teaspoon ground cinnamon
Grease a 6 to 7-quart slow cooker with cooking spray.
Cube the bread into small 1-inch cubes, and layer it with the pecans in the slow cooker.
In a large mixing bowl, whisk together the eggs, milk, real maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
Pour the egg mixture over the bread and pecans in the CrockPot, and give it all a gentle toss. Make sure all the bread is good and soaked.
In a separate small mixing bowl, mix together the sliced butter, brown sugar, and cinnamon.
Crumble the cinnamon brown sugar topping over the entire casserole; it’s a really moist mixture.
Place the lid on the slow cooker, and cook on high for 2 to 2 1/2 hours; or cook on low for 3 to 4 hours.
To make sure it's done, you can check the internal temperature with a meat thermometer to make sure it's up to the proper temp for eggs.
Slice it and serve it with powdered sugar and/or maple syrup. Keep the rest of the casserole warm, using the “Keep Warm” setting on the slow cooker, if applicable.
*While you can make a Crock Pot French toast bake with Texas toast, sourdough, challah bread, French bread, or really any other type of fresh baked bread, I usually use a regular loaf of plain sandwich bread.
*If you need this to be a gluten-free French toast casserole, substitute in your favorite gluten-free bread in place of the regular sandwich bread included in the ingredients. Depending on the bread you use, it may be a bit more crumbly, but it’s just as delicious. Also, be sure to check labels on your spices and other ingredients, just to be on the safe side, and make sure they are really gluten-free.
*You can totally leave out the pecans altogether. OR you can add a different kind of nut like walnuts.
*Be sure to use real maple syrup. Table syrup will likely change the recipe.
CAN YOU USE STALE BREAD FOR FRENCH TOAST?
Yes, in fact, it’s actually the best thing to use stale bread because…
Fresh bread can actually make really soggy French toast.
And the dry, stale bread really soaks up the egg mixture well, leaving little to no liquid around the bread cubes in the slow cooker.
If your bread is really fresh, you can always let it sit out for a couple of hours before making the casserole. Or if it’s the night before, just leave the bag open overnight and let the bread air out.
If it’s the morning of and you need it dried quickly, put it in a low temp oven (about 250° F) for a short time, until the bread has dried just a bit.
Breakfast & Brunch, main dish
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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