A really good side dish can trump even the main dish. For real! Here you’ll find loads of delicious side dish recipes, including casseroles, vegetables, and more.
How to make sweet and delicious homemade fruit salsa with crispy cinnamon tortilla chips, juicy strawberries, mangos, kiwis, raspberries, apples and apricots. Simple and easy fresh fruit salsa recipe that makes a healthy snack or appetizer for summer picnics, parties and potlucks.
Summertime is almost upon us, which means I’m craving fresh salsa. Last year I made this mango peach salsa, and I liked it so much that I decided to try making my own fruit salsa recipe. I’m happy to report that this recipe has been a big hit with the whole family, including the kids!
This recipe can be served as more of a dessert with crispy cinnamon chips, or you can pair with all your favorite proteins and savory dishes. Fruit salsa is so easily customizable, and you can add or take away so many different fruits and herbs based on your own preferences. This recipe is packed full of essential vitamins and nutrients, and there’s no sugar. It makes a super healthy snack or side dish!
Ingredients & Substitutions Notes
In this recipe, I’ll show you how to make a deliciously sweet and juicy fruit salsa, and then we’ll make crispy cinnamon chips to go with it.
Fruit Salsa Recipe
Fruit – For this recipe, I used diced Granny Smith apples, diced mangoes, diced strawberries, peeled and diced kiwis, and halved raspberries. You can add or take away fruit based on your own preferences. For best flavor and keeping qualities, I recommend using fruit that is as fresh as possible, but you can use canned fruit in a pinch. Just don’t use frozen fruit to make fruit salsa, or else you’ll create a mushy, nasty mess!
Lemon Juice – Fresh-squeezed lemon juice is always best, but for the sake of ease, I just use bottled lemon juice from the grocery store!
Apricot Preserves – I always like to add a little bit of apricot preserves to balance out all the different flavors, and it also helps to keep your fruit salsa fresh for longer. If you don’t have apricot preserves on hand, use peach preserves or orange marmalade instead.
Herbs –Fresh mint makes an appealing garnish for fruit salsa.
Crispy Cinnamon Chips
Flour Tortillas –Flour tortillas are cheap, and they make the best cinnamon chips with fruit salsa.
Cinnamon & Sugar – Of course, you’ll need cinnamon and cane sugar to make your cinnamon tortilla chips!
How to Make Fruit Salsa With Cinnamon Chips
Before getting started, use a kitchen knife to dice up the apples, mangoes, strawberries and kiwis on a large cutting board. Then slice the raspberries into halves or quarters.
How to Make Fruit Salsa
Start by adding the diced apples and the lemon juice to a large mixing bowl, stirring to combine.
Add all of the remaining fruit to the large bowl, stirring again ’til well combined.
Next, add the apricot preserves, mixing everything together well.
Cover your salsa with plastic wrap or aluminum foil, and let it chill in the refrigerator for at least 15 minutes before serving. Now you’re ready to make homemade cinnamon crisps to go with it!
First, use a fork to combine both the sugar and cinnamon together in a small mixing bowl.
Melt butter in the microwave for about 30 seconds, or ’til completely melted. Then use a basting brush to brush it onto both sides of the tortillas.
Sprinkle the buttered tortillas with the cinnamon and sugar mixture that you mixed up in the first step.
Use a pizza cutter or large knife to cut the cinnamon tortilla chips into triangles.
Place each cinnamon crisp onto a large baking sheet, and bake them at 400ºF for 3-4 minutes. Flip each chip, and let them continue to bake for another 3-4 minutes, or ’til golden brown.
Serve and enjoy with your new favorite salsa recipe!
What to Serve With Fruit Salsa
Not sure what to serve with your homemade fruit salsa? Here are a few ideas…
Yes, all of the ingredients in this recipe are naturally gluten free. That said, I always recommend checking your ingredient labels over to ensure that they are truly gluten free.
Can I make this recipe ahead of time?
Fruit salsa is best eaten fresh, but thanks to the lemon juice and apricot preserves, you can store this recipe in an airtight container in the refrigerator for up to 3 days before it will start to go bad.
How do you can fruit salsa?
Personally, I always just make this recipe fresh since it’s so quick and easy. You may can your own fruit salsa, but I would recommend using a tested canning recipe. There are lots of salsa recipes for canning out there to use. That said, you can most definitely freeze this recipe instead!
Can you freeze fruit salsa?
Yes, you can freeze any salsa. Store leftovers in an airtight container or freezer bag in the freezer for up to 2 months. Let thaw out in the refrigerator overnight before you’re ready to eat.
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!
Fruit Salsa
Make sweet and delicious fruit salsa with cinnamon chips. Simple & easy fresh fruit salsa recipe that makes a healthy snack or appetizer!
Kitchen Knife
Cutting Board
Large Mixing Bowl
Plastic Wrap
Baking Sheet
Parchment Paper
Small Mixing Bowl
Pizza Cutter
Fruit Salsa
2 Granny Smith Apples (diced)
2 tablespoons Lemon Juice
1 Large Mango (diced)
1 cup Strawberries (diced)
2 Kiwis (peeled and diced)
1/2 cup Raspberries (halved)
1/4 cup Apricot Preserves
Mint (for garnish)
Cinnamon Chips
5 Flour Tortillas
1/2 cup Salted Butter
4 tablespoons Cane Sugar
2 teaspoons Ground Cinnamon
How to Make Fruit Salsa
Before getting started, use a kitchen knife to dice up the apples, mangoes, strawberries and kiwis on a large cutting board. Then slice the raspberries into halves or quarters.
Add the diced apples and the lemon juice to a large mixing bowl, stirring to combine.
Add all of the remaining fruit to the large bowl, stirring again 'til well combined.
Next, add the apricot preserves, mixing everything together well.
Cover your fruit salsa with plastic wrap or aluminum foil, and let it chill in the refrigerator for at least 15 minutes before serving. Now you're ready to make homemade cinnamon crisps to go with it!
Crispy Cinnamon Chips Recipe
Before making your cinnamon chips, preheat the oven to 400ºF. Line a baking sheet with parchment paper.
First, use a fork to combine both the sugar and cinnamon together in a small mixing bowl.
Melt butter in the microwave for about 30 seconds, or 'til completely melted. Then using a basting brush to brush it onto both sides of the tortillas.
Sprinkle the buttered tortillas with the cinnamon and sugar mixture that you mixed up in the first step.
Use a pizza cutter or large knife to cut the cinnamon tortilla chips into triangles.
Place each cinnamon crisp onto a large baking sheet, and bake at 400ºF for 3-4 minutes. Flip each chip, and let them continue to bake for another 3-4 minutes, or 'til golden brown.
That's it! Serve and enjoy with your new favorite fruit salsa recipe.
How do you store fruit salsa?
You can store this recipe in an airtight container in the refrigerator for up to 3 days before it will start to bad.
Appetizer, Side Dish, Snack, Sweet Snacks
American, Side Dish, Side Dish or Appetizer, Snack
fruit salsa, fruit salsa and cinnamon chips, fruit salsa recipe, fruit salsa with cinnamon chips, salsa recipe with fruit
How to make the best homemade green bean casserole from scratch with canned green beans, creamy mushrooms and French fried onions. Quick and easy, classic holiday side dish recipe that can feed a crowd!
Here in the Midwest, our holiday tables tend to be full of all the different casseroles. Think corn casserole, hash brown casserole, sweet potato casserole and this classic green bean casserole! Serve it up for Thanksgiving, Christmas or Easter; it also makes an easy side dish for the next church potluck or even just an easy weeknight dinner!
Traditionally, green beans casserole uses canned cream of mushroom soup from the grocery store, but for this recipe I decided to make my own cream of mushroom soup from scratch instead. Not only is this healthier, but it also tastes a lot better. This recipe is so easy to make, and everyone will be coming back for seconds!
Ingredients & Substitutions Notes
Salted Butter – I recommend using salted butter for best flavor, although you can substitute with unsalted butter in a pinch. If using unsalted butter, be sure to add about 1/8 teaspoon of extra salt to make up for the lack of salt in the butter.
Mushrooms – This recipe calls for brown mushrooms, but you can also use cremini, portobello or shiitake mushrooms depending on what’s available in your area.
All-Purpose Flour – I just use plain all-purpose flour to thicken the creamy mushroom sauce in this recipe. You can make this recipe gluten free by using sweet rice flour instead. If you go this route, be sure to use gluten free French fried onions. And as always, check all of the other ingredient labels over to ensure that they are truly gluten free.
Chicken Broth –Chicken broth is kind of the secret ingredient for making the best green bean casserole. It adds so much flavor! We often make ours from chicken bouillon…
Whole Milk – Although whole milk makes the richest mushroom sauce, you can also use 2% milk or even skim milk if that’s all you have on hand.
Canned Green Beans – For the sake of ease, we always just use canned green beans out of Jacob’s garden. You can also make your green bean casserole with either fresh green beans or frozen green beans. If using frozen green beans, just be sure to let them thaw out in the refrigerator overnight before assembling the casserole.
French Fried Onions – I always top my green bean casserole off with French fried onions for a perfectly crispy top. I just buy mine from the store, but you can make homemade French fried onions instead!
Start by sautéing the minced garlic and mushrooms in the melted butter for about 4-5 minutes, or ’til softened.
Once softened, sprinkle the flour and thyme over the mushrooms, stirring ’til well combined.
Next, add the chicken broth and milk to the mushroom mixture, whisking ’til the mushroom mixture thickens, usually 3-5 minutes.
Finally whisk in the salt and pepper. I recommend taste testing the mixture after this step so that you can add more salt if needed. That’s it!
Baking Easy Green Bean Casserole Recipe
Now you can use a rubber spatula to mix the creamy mushroom sauce with all of the green beans and 1/2 of the French fried onions in a large mixing bowl.
Next, use the same spatula to spread your green bean casserole mixture into the 9×13 baking dish that you greased up in the first step.
Bake your green bean casserole at 350ºF for 10-15 minutes, or ’til hot and bubbly in the center. Remove from the oven and top it off with the remaining French fried onions that you saved back earlier.
That’s it! Let it cool for a few minutes before serving.
No, but you can easily make this a gluten free green bean casserole. First, swap out the all-purpose flour with the same amount of sweet rice flour. Then you’ll need to use gluten free French fried onions. Other than that, you should be good to go. Just be sure to check over all of the other ingredients to ensure that they are truly gluten free!
Can I make this a dairy free green bean casserole?
Yes, you can make this recipe dairy free. Start by replacing the salted butter with a dairy free plant butter. Then you’ll need to swap out the whole milk for a dairy free alternative, like oat milk, almond milk, cashew milk, rice milk or even soy milk. Most of the other ingredients in this recipe are naturally dairy free, but I always recommend checking the ingredient labels over just to make sure.
Can I make green bean casserole ahead of time?
Yes, this is a great recipe to make ahead! I recommend leaving the French fried onion topping off until you’re ready to serve the casserole. Start by getting your casserole mixed up according to the instructions in the recipe card below, and spread it into your casserole dish or into an airtight container. If using the casserole dish, cover it with plastic wrap. Stored either way, it should last up to 3-4 days in the refrigerator. When you’re ready to eat, bake as normal, and then add the rest of your French fried onion topping. Serve and enjoy!
Can you freeze green bean casserole?
Of course! I recommend leaving the French fried onion topping off until you’re ready to serve the casserole. Follow the same instructions for making the green bean casserole ahead of time above, except you’ll want to transfer it to the freezer instead of the refrigerator. When you’re ready to eat, transfer the frozen green bean casserole to the refrigerator so that it has time to thaw overnight. Bake as normally directed in the recipe, and then add your French fried onion topping before serving.
Recipe Variations
Mix a little bit of shredded cheddar cheese into the casserole for a delicious cheesy flavor!
Try making your green bean casserole in the Crock Pot!
Bacon makes everything better, so why not add crumbled bacon to the top?
Add sliced potatoes to make this a green bean and potato casserole!
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!
Green Bean Casserole
How to make the best homemade green bean casserole with canned green beans. Quick and easy holiday side dish recipe that can feed a crowd!
9×13 Baking Dish
Large Skillet
Whisk
Rubber Spatula
Large Mixing Bowl
6 tablespoons Salted Butter
2 teaspoon Garlic (Minced)
1 cup Brown Mushrooms (Minced)
6 tablespoons All-Purpose Flour
1 cup Chicken Broth
1 cup Whole Milk
1 teaspoon Thyme
1 teaspoon Sea Salt
1/2 teaspoon Black Pepper
48 ounces Canned Green Beans
6 ounces French Fried Onions
Before getting started, pre-heat your oven to 350ºF, and grease a 9×13 baking dish with nonstick cooking spray.
Start by melting the butter in a large skillet over low to medium heat.
Sauté the garlic and mushrooms in the melted butter for about 4-5 minutes, or 'til softened.
Once softened, sprinkle the flour and thyme over the mushrooms, stirring 'til well combined.
Next, add the chicken broth and milk to the mushroom mixture, whisking 'til the mushroom mixture thickens, usually 3-5 minutes.
Finally whisk in the salt and pepper. I recommend taste testing the mixture after this step so that you can add more salt if needed.
Now you can use a rubber spatula to mix the creamy mushroom sauce with all of the green beans and 1/2 of the fried onions in a large mixing bowl.
Next, use the same spatula to spread your green bean casserole mixture into the 9×13 baking dish that you greased up in the first step.
Bake your green bean casserole at 350ºF for 10-15 minutes, or 'til hot and bubbly in the center. Remove from the oven and top it off with the remaining French fried onions that you saved back earlier.
That's it! Let it cool for a few minutes before serving.
Can I make green bean casserole ahead of time?
I recommend leaving the French fried onion topping off until you’re ready to serve the casserole. Start by getting your casserole mixed up according to the instructions in the recipe card below, and spread it into your casserole dish or into an airtight container. If using the casserole dish, cover it with plastic wrap. Stored either way, it should last up to 3-4 days in the refrigerator. When you’re ready to eat, bake as normal, and then add the rest of your French fried onion topping. Serve and enjoy!
Casserole, Christmas, dinner, Dinner Ideas, Easter, Holiday, Main Dish – Casserole, Side Dish, Thanksgiving
American, Christmas, Dinner, Holiday, Side Dish, Thanksgiving
easy green bean casserole recipe, green bean casserole, green beans casserole, recipe for green bean casserole, recipe of green bean casserole
How to make a fresh and colorful mango peach salsa recipe from scratch. Sweet and savory, quick and easy side dish or appetizer with just the right amount of spice. This healthy and delicious spin on traditional salsa is perfect for the summer!
It’s no secret that my family loves a good fresh tomato salsa. I mean, I put up a TON of salsa every year with fresh ingredients right out of the garden, but sometimes regular old salsa just gets old. We love fruit salsa, but sometimes we want something that’s not quite as sweet!
That’s where mango peach salsa comes in. This fruity spin on tomato salsa is a great way to change things up every now and again, and it’s really easy to make! Not only does it make a great party appetizer, but it also goes great on all the Tex-Mex fixins’, including ground beef tacos, Mexican pizza, chicken fajitas or chicken quesadillas.
Why You’ll Love This Fruit Salsa Recipe
This recipe makes the easiest side dish or appetizer I know. It uses simple, budget-friendly ingredients that you can get at almost any local grocery store.
Peach mango salsa is sweet and savory with just the right amount of spice. This fresh and colorful spin on traditional salsa will have everyone coming back for more!
If you’re looking for a great Game Day snack or appetizer, then look no further. Everybody loves chips and salsa, and this recipe makes a quick, healthy snack that you can mix up in 15 minutes or less. This recipe is naturally gluten-free, dairy-free and vegan-friendly!
It’s also great for parties, holidays, family gatherings and your favorite weeknight Tex-Mex meals.
You can make peach mango salsa ahead of time. It will stay good for nearly a week in the refrigerator, and it freezes well. In fact, letting it set in the refrigerator for a few hours or overnight will significantly improve the flavor.
It’s great for kids! My kids will absolutely devour a jar of fruit salsa any time, anywhere.
You don’t have to use peaches and mangos for this recipe. In fact, you can use in any fruit or veggie you want. Fruit salsa is so versatile!
Ingredients & Substitutions Notes
This recipe uses pretty simple ingredients. You may already have most of what you need on hand…
Peaches & Mangos – You can use fresh, frozen or canned fruit for this recipe. For the sake of ease I usually just use canned peaches and mangos. No washing, no peeling and really no fuss.
Cherry Tomatoes – I prefer to use diced cherry tomatoes in fruit salsa. The higher sugar content in cherry tomatoes actually pairs really well with the sweetness of most fruits. If you can’t find cherry tomatoes, both grape tomatoes and roma tomatoes work good too.
Bell Peppers – You can actually use whatever peppers you want, but I prefer red and yellow bell peppers for their extra sweetness.
Red Onion –Red onions work best for this recipe. They have beautiful color and a mild flavor, which makes them a good pick for most recipes that call for fresh onion.
Jalapenos – I like to toss in a couple of seeded and diced up, fresh jalapeño peppers for just a hint of spice. If you don’t care for spicy foods, you can choose to omit them entirely. You can also add diced serrano peppers, chile peppers, habanero peppers, chipotle peppers, poblano peppers and even banana peppers. If you prefer sweet over spicy, maybe go for mini sweet peppers instead. Get creative!
Cilantro –Fresh cilantro gives the best flavor, but you can also substitute dried cilantro if that’s all you have on hand. If you use dried cilantro, remember to use roughly half of what you would use fresh. This recipe calls for 4 tablespoons of fresh cilantro, so you would want to use 2 tablespoons of dried cilantro.
Juiced Lime – The juice from 1/2 of a fresh lime adds great zesty flavor to just about any fruit salsa. Although fresh limes are usually better, you can also just use about 1 tablespoon of bottled lime juice instead.
Kosher Salt – I like to use a coarse kosher salt for this recipe. The larger crystal size takes longer to dissolve into the salsa, which can help to distribute the salt more uniformly.
Garlic Cloves – You’ll need to mince up a couple garlic cloves for this peach and mango salsa. Sometimes I cheat and use already minced garlic from the store instead.
How to Make Mango Peach Salsa
Peach and mango salsa is pretty easy to make. It never takes more than about 15 minutes…
Prepping the Ingredients
Before getting started, the peaches, mangos, cherry tomatoes, bell peppers, red onion, jalapenos, cilantro and garlic cloves will all need to be finely diced with a large knife or vegetable chopper. If you don’t know how to dice, here’s a handy guide on how to cut a pepper, which includes step by step instructions for dicing just about any fruit or veggie on a cutting board. Of course, you can also just pulse everything a few times in a food processor if you have one.
Don’t forget to slice your bell peppers and jalapeno peppers in half and use a spoon to scrape the seeds out before you dice them up! You can skip this step if you prefer a spicier salsa.
Last but not least, you’ll also need to squeeze out the juice from 1/2 of a fresh lime. If you don’t know how, here’s a great guide on how to juice a lime. It’s super easy!
How to Make the Salsa
Once you’ve gotten all of your ingredients prepped, add everything, excluding the minced garlic, to a large mixing bowl. Stir everything together with a large wooden spoon, ’til all of the ingredients have come together.
Next, go ahead and add your minced garlic to the large bowl and mix again until everything is fully combined.
Be sure to give it a taste test after you’ve mixed everything together. You can add more salt, lime juice or jalapeno peppers to taste, as needed.
Serve and enjoy with your favorite crackers or tortilla chips! This is the best peach mango salsa, and it makes the perfect snack, side dish or appetizer to feed a crowd.
What to Serve with Mango Peach Salsa
Don’t know how to serve peach mango salsa? Here are some ways that my family likes to serve it…
Speaking of Tex-Mex, peach mango salsa would be so easy to make ahead for walking tacos in a bag on your next camping trip!
Expert Tips and Recipe FAQ’s
Is mango peach salsa spicy?
Thanks to the jalapeno, this fruit salsa has just the right balance of sweetness to spiciness. It’s just spicy enough, but it’s not so overpowering that you’ll have to drown your mouth out with water to cool it down afterward. If you don’t like spicy food, you can drop the jalapenos from this recipe altogether.
Can I make this recipe ahead of time?
Yes, you can make peach mango salsa ahead of time. Stored in an airtight container in the refrigerator, leftover salsa should keep for up to 5-7 days. In fact, letting it set in the refrigerator for a few hours or overnight before serving may improve the flavor!
Can you freeze fruit salsa?
Yes, you can freeze this mango peach salsa. Store it in an airtight container or scoop it into plastic freezer bags, and it should keep in the freezer for 1-2 months. Be sure to pull it out and set it in the refrigerator to thaw overnight before serving.
Optional Add-Ins and Recipe Variations
Here are a few ways you can spruce your fruit salsa up a little bit…
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!
Mango Peach Salsa
Fresh and colorful mango peach salsa recipe from scratch. Sweet and savory, quick and easy appetizer with just the right amount of spice!
Cutting Board
Large Knife
Vegetable Chopper
Food Processor
Large Mixing Bowl
Large Wooden Spoon
15 ounces Peaches (finely diced)
15 ounces Mangos (finely diced)
10 ounces Cherry Tomatoes (finely diced)
1/2 cup Red Bell Pepper (finely diced)
1/2 cup Yellow Bell Pepper (finely diced)
1/4 cup Red Onion (finely diced)
1-2 Jalapenos (seeded and finely diced)
4 tablespoons Cilantro (finely chopped)
1/2 Lime (juiced)
1/4 teaspoon Coarse Kosher Salt
2 Garlic Cloves (minced)
Before getting started, go ahead and get your ingredients prepped. You'll need to use a large knife, a vegetable chopper or food processor to dice up the peaches, mangos, cherry tomatoes, bell peppers*, red onion, jalapenos*, cilantro and garlic cloves. You'll also want to squeeze the juice out of 1/2 of a fresh lime.
Once you've gotten all of your ingredients prepped, add everything, excluding the minced garlic, to a large mixing bowl, and stir it all together with a large wooden spoon 'til all of the ingredients have come together.
Next, go ahead and add your minced garlic to the bowl and mix again until everything is fully combined.
Be sure to give it a taste test after you've mixed everything together. You can add more salt, lime juice or jalapeno peppers to taste, as needed.
Serve and enjoy with your favorite crackers or tortilla chips!
*Unless you prefer a super spicy salsa, I recommend slicing your bell peppers and jalapeno peppers in half, and then use a spoon to scrape the seeds out before you dice them up.
How should I store mango peach salsa?
Peach and mango salsa stores best in an airtight container in the refrigerator for up to 5-7 days.
Appetizer, Appetizers, dinner, Dinner Ideas, Side Dish
American, Appetizer, Side Dish, Side Dish or Appetizer, Tex-Mex
How to make delicious chicken gravy from bouillon, no drippings needed! You can make this easy gravy recipe last minute to go with dinner, and it only takes 6 simple ingredients you probably already have in your pantry!
My husband introduced me to the world of gravy when we got married. I grew up eating biscuits and gravy; but other special gravies like brown gravy, chicken stock gravy, ham gravy, and turkey gravy were reserved for holidays like Thanksgiving, Christmas, and Easter dinner.
All you need to make chicken gravy from broth are 6 simple ingredients you likely already have in your pantry. 3 of those ingredients are seasonings, just onion powder, salt, and pepper.
As I mentioned above, it’s really easy to make and only takes a few minutes.
You can make this chicken gravy with bouillon or from broth. Only difference is you’ll need to mix the bouillon into broth before you begin cooking.
Ingredients and Substitutions Notes:
To make this chicken gravy recipe, you’ll need 6 simple ingredients. Gather your ingredients and let’s make some delicious gravy.
Chicken Broth: Like I mentioned above, you can use straight up chicken broth, including bone broth. Or since bouillon is basically dehydrated broth, you can just mix bouillon into broth and make your gravy with that bouillon broth. You can also use homemade chicken stock to make this gravy.
Onion Powder: Here’s a little tip. I haven’t been able to find a gluten-free onion powder in store. You’d think all seasonings are gluten-free, but they are not. So I took a little bit of dried minced onion we had on hand and crushed it into onion powder.
Water
All-Purpose Flour: I tried making this with corn starch; it did not go well. So my advice is to stick with flour. Flour makes a silky, smooth gravy. And yes, you can use a good gluten-free flour instead.
Salt and Pepper: These are really only added to taste. I’ve found it needs quite a bit of salt, but I only add a dash of black pepper.
How to Make Chicken Gravy from Bouillon
For this gravy, I prefer to make a slurry over a roux. It’s part of prepping and gathering my ingredients together so I’m ready for each step along the way.
If I were making a roux, I would melt butter in my pan and then whisk flour into the butter, cooking the mixture. Instead I prefer to just mix my thickening agent, in this case flour, with water before starting the process of cooking the gravy… It works for me, and I know it’ll work well for you too.
How to Make the Slurry
To make the slurry, whisk together the water and flour, making sure there are no lumps and no flour sticking to the bottom of your bowl or measuring cup. Then just set your slurry aside ’til you need it.
Making a slurry allows us to add flour to our gravy without adding any lumps, ensuring a lump-free gravy.
Then Make the Gravy
Add chicken broth to a medium sauce pan, and bring to a boil over medium heat.
Whisk in the onion powder, cooking another 1 to 2 minutes.
Now whisk your slurry mixture into the boiling broth, stirring constantly ’til the gravy thickens; it will start to thicken right away. If, for some reason, your gravy is too thin and not thickening up enough, you can whisk another tablespoon of flour into just a little bit of water (making another slurry), and add that to your gravy to help it thicken up more.
Add salt and pepper, to taste.
Then serve the gravy while warm with your dinner. It’s a good idea to make gravy just before you’re ready to eat.
Expert Tips and Recipe FAQs:
How should you store chicken gravy?
Store in the fridge in an airtight container. Chicken gravy will keep in the fridge for 2-3 days.
Can you freeze leftover gravy?
Yes, you can store a flour-based chicken gravy in the freezer for up to 4 months. Store in an airtight container or freezer bag. Just be sure to allow enough time to thaw in the fridge before serving.
How do you re-heat gravy?
You can re-heat gravy on the stovetop in a sauce pan, stirring frequently until hot. Or you can re-heat in a microwave at 30 second intervals, stirring in between ’til heated. If the gravy is really thick after cooling, you may need to add just a little bit of water to thin it out a bit.
Can you make gluten-free gravy?
Yes. Gluten-free flour works like a charm with this gravy. Just make sure to check all your other ingredient labels to make sure they are truly gluten-free, as well, especially seasonings.
What should you do if the gravy is too thick?
Add chicken broth or water 1/2 cup at a time until your gravy is the desired consistency. Keep in mind, adding liquid may necessitate adding a bit more seasoning, as well, especially salt and pepper.
Good Recipes to Make with Chicken Gravy:
If you love this easy chicken gravy recipe as much as I do, you’ll love pairing it with these dishes…
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 Gravy from Bouillon
How to make chicken gravy from bouillon, no drippings needed! Easy recipe you can make last minute to go with dinner. Simple ingredients!
Medium Sauce Pan
Whisk
Heat-Resistant Spatula
Liquid Measuring Cup
Gravy Boat
1/4 cup water
3 tablespoons all-purpose flour*
2 cups chicken broth
1 teaspoon onion powder
Salt (to taste)
1/8 teaspoon ground black pepper
To make the slurry, whisk together the water and flour, making sure there are no lumps and no flour sticking to the bottom of your bowl or measuring cup. Then just set your slurry aside 'til you need it.
Add chicken broth to a medium sauce pan, and bring to a boil over medium heat.
Whisk in the onion powder, cooking another 1 to 2 minutes.
Now whisk your slurry mixture into the boiling broth, stirring constantly ’til the gravy thickens; it will start to thicken right away. If, for some reason, your gravy is too thin and not thickening up enough, you can whisk another tablespoon of flour into just a little bit of water (making another slurry), and add that to your gravy to help it thicken up more.
Add salt and pepper, to taste.
Then serve the gravy while warm with your dinner. It’s a good idea to make gravy just before you’re ready to eat.
Store leftover chicken gravy in the fridge in an airtight container. It will keep in the fridge for 2-3 days.
You can re-heat gravy on the stovetop in a sauce pan, stirring frequently until hot. Or you can re-heat in a microwave at 30 second intervals, stirring in between ’til heated. If the gravy is really thick after cooling, you may need to add just a little bit of water to thin it out a bit.
What should you do if the gravy is too thick?
Add chicken broth or water 1/2 cup at a time until your gravy is the desired consistency. Keep in mind, adding more liquid may necessitate adding a bit more seasoning, as well, especially salt and pepper.
Condiments, Sauces & Dressings
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How to make easy Instant Pot sweet potatoes to eat whole, mashed, or use in your favorite recipes. Healthy side dish, perfect for casserole!
This time of year gets me thinking about one of my favorite Thanksgiving desserts, my Great Aunt Jennie’s sweet potato pie. In order to make all my family’s favorite holiday recipes, it’s a given that I’ll need to cook up a bunch of sweet potatoes.
Now I’ve found a much easier way to make all the sweet potato purée I need for sweet potato casserole, Aunt Jennie’s pie, candied sweet potatoes, and more.
Of course, we can also just make sweet potatoes in the Instant Pot for a healthy side with our meals. Baked or mashed, we can add our choice of toppings and have a hint of the holidays year round.
Making pressure cooker sweet potatoes only takes 2 ingredients, and it’s so, so easy to do. It’s as easy as scrubbing your potatoes, placing them in your Instant Pot with a little bit of water, and setting it to cook.
Don’t you just love an easy side dish? I know I do.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my pressure cooking tips, important info for this recipe, and similar recipe ideas – and get straight to the Instant Pot sweet potato recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
INGREDIENTS YOU’LL NEED:
Medium-sized sweet potatoes
Water
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.
KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:
Scrub Brush – A good potato brush makes all the difference in washing potatoes.
Instant Pot – We use our 8 quart Instant Pot on most occasions.
Making sweet potatoes in the Instant Pot definitely has its advantages.
It’s faster. Baking sweet potatoes in the oven can sometimes take well over an hour, but the Instant Pot will have them ready within 30 minutes.
It’s easy and convenient. You clean your potatoes, place them in the Instant Pot, and cook; it doesn’t get any easier than that!
Pressure cooker sweet potatoes have a far better flavor. The Instant Pot creates a perfectly moist inside with a rich, creamy flavor that’s simply hard to resist.
IS IT BETTER TO BOIL OR STEAM SWEET POTATOES?
While boiling sweet potatoes may actually retain more nutrients, it’s best to cook sweet potatoes however works best and most efficiently for you.
I actually prefer to steam my sweet potatoes. Boiled sweet potatoes can typically gain a soggy texture that I just don’t care for.
Instead I prefer a rich and creamy, melt-in-your-mouth sweet potato, and steaming is the way to go for that. It’s quicker, it’s easier, and the result is far superior in both flavor and texture.
HOW TO COOK INSTANT POT SWEET POTATOES
Cooking whole sweet potatoes in a pressure cooker requires very little prep time. Be sure to rinse and scrub your sweet potatoes before getting started, so they’re ready to go.
Lay the potatoes on top of the trivet. It’s ok to stack the potatoes; the steam in the Instant Pot will cook them thru and thru.
HOW LONG TO STEAM SWEET POTATOES IN THE INSTANT POT
Place the lid on the Instant Pot, seal the vent, and press Manual mode, setting to high-pressure cook for about 15 minutes. If your sweet potatoes are larger, they’ll need more cooking time.
Allow the pressure cooker to naturally release pressure for 10 minutes.
Then manually release any remaining pressure. Just be careful of the steam, so it doesn’t burn your fingers.
Tip: To manually release the valve, I like to use the long handle of a wooden spoon covered in a kitchen towel, with my hand under the towel on the other end of the spoon.
Carefully remove the lid, and remove the sweet potatoes to a cutting board or plates.
Serve with butter or other toppings of your choice.
HOW TO TELL IF YOUR SWEET POTATOES ARE DONE
It’s fairly easy to tell when sweet potatoes are fully cooked. Just poke the sweet potatoes with a fork or table knife; if your fork slides into the sweet potato easily, it’s done.
HOW TO STORE AND REHEAT STEAMED SWEET POTATOES
You can refrigerate leftover sweet potatoes in an airtight container for up to 5 days.
To reheat, just pop them into the microwave (in a microwave-safe dish) and heat on high ’til the sweet potato is heated through and through, probably about 2 minutes or so.
HOW TO SERVE BAKED SWEET POTATOES
When it comes to topping your baked sweet potatoes, the sky’s the limit. Here are some simple ideas to serve your sweet potatoes in a manner that your family will be sure to enjoy!
Spread butter, salt and pepper for a savory snack, much like a regular baked potato. You could even throw on some sour cream and chives!
Sprinkle some brown sugar and cinnamon with melted butter for an irresistible sweet treat.
Throw some marshmallows on top. This would pair wonderfully with the brown sugar and cinnamon, and you could even throw some pecans on top to imitate a traditional sweet potato casserole.
Finish them off in the oven with some melted cheese; cheddar, Monterey Jack, Colby Jack, mozzarella, Asiago, and even grated parmesan cheese would all be wonderful candidates. You could even add caramelized garlic and onions and sliced tomatoes to this mixture.
Make taco stuffed sweet potatoes! Split the potato open, add your taco meat (taco beef or taco chicken), salsa, cheese, and all of the normal taco fixings.
DO SWEET POTATOES AND REGULAR POTATOES COOK THE SAME?
Sweet potatoes cook very differently from regular baked potatoes, and I would not recommend substituting one for the other.
Sweet potatoes are more fibrous and typically contain quite a bit more moisture, which considerably lengthens their cooking time. They are much softer and far creamier with a higher sugar content than that of a regular potato.
On the other hand, regular potatoes have a much drier, starchier flesh, which is why they’re almost exclusively reserved for use in savory dishes.
CAN I USE THIS METHOD FOR MAKING SWEET POTATO PUREE FOR CASSEROLE AND OTHER SIDE DISHES?
Yes, you can use this Instant Pot sweet potato recipe to make sweet potato purée. Just follow the recipe all the way to the end, at which point you will need to peel and mash the potatoes into a smooth, creamy purée.
Making mashed sweet potatoes can easily be done in a blender or with a hand mixer.
Perhaps the most unique of all, this sweet potato crunch bread goes great with a steaming cup of coffee, perfect for that late weekend brunch.
GET THE PRINTABLE RECIPE
If you love this Instant Pot sweet potatoes recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!
Lay the potatoes on top of the trivet. It’s ok to stack the potatoes; the steam in the Instant Pot will cook them thru and thru.
Place the lid on the Instant Pot, seal the vent, and press Manual mode, setting to high-pressure cook for about 15 minutes. If your sweet potatoes are larger, they’ll need more cooking time.
Allow the pressure cooker to naturally release pressure for 10 minutes.
Then manually release any remaining pressure. Just be careful of the steam, so it doesn’t burn your fingers.*
Carefully remove the lid, and remove the sweet potatoes to a cutting board or plates.
Serve with butter or other toppings of your choice.*
*Tip: To manually release the valve, I like to use the long handle of a wooden spoon covered in a kitchen towel, with my hand under the towel on the other end of the spoon.
*When it comes to topping your baked sweet potatoes, the sky’s the limit. Here are some simple ideas to serve your sweet potatoes in a manner that your family will be sure to enjoy!
Spread butter, salt and pepper for a savory snack, much like a regular baked potato. You could even throw on some sour cream and chives!
Sprinkle some brown sugar and cinnamon with melted butter for an irresistible sweet treat.
Throw some marshmallows on top. This would pair wonderfully with the brown sugar and cinnamon, and you could even throw some pecans on top to imitate a traditional sweet potato casserole.
Finish them off in the oven with some melted cheese; cheddar, Monterey Jack, Colby Jack, mozzarella, Asiago, and even grated parmesan cheese would all be wonderful candidates. You could even add caramelized garlic and onions and sliced tomatoes to this mixture.
Make taco stuffed sweet potatoes! Split the potato open, add your taco meat (taco beef or taco chicken), salsa, cheese, and all of the normal taco fixings.
HOW TO TELL IF YOUR SWEET POTATOES ARE DONE
It’s fairly easy to tell when sweet potatoes are fully cooked. Just poke the sweet potatoes with a fork or table knife; if your fork slides into the sweet potato easily, it’s done.
HOW TO STORE AND REHEAT STEAMED SWEET POTATOES
You can refrigerate leftover sweet potatoes in an airtight container for up to 5 days.
To reheat, just pop them into the microwave (in a microwave-safe dish) and heat on high ’til the sweet potato is heated through and through, probably about 2 minutes or so.
CAN I USE THIS METHOD FOR MAKING SWEET POTATO PUREE FOR CASSEROLE AND OTHER SIDE DISHES?
Yes, you can use sweet potatoes in the Instant Pot to make sweet potato purée. Follow this recipe all the way to the end, at which point you will simply peel and mash the potatoes into a smooth, creamy purée. This can also be more easily done in a blender.
Instant Pot Recipes
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Throw together CrockPot corn casserole with cream cheese and Jiffy mix. Easy side dish recipe for a crowd. Make ahead for Thanksgiving and Easter.
Every Thanksgiving (and sometimes Easter too), I make my family’s favorite Jiffy corn casserole. It’s one of our favorite holiday side dish recipes.
Last Thanksgiving I was away from home and didn’t have an oven; however, I did have a slow cooker. So I decided to take my recipe and make it into a slow cooker corn casserole.
You talk about delicious. I love this CrockPot cheesy corn casserole even more than the traditional oven baked casserole, if that’s possible.
What I love even more about this slow cooker rendition is that I literally throw everything in the slow cooker, give it all a good stir, set it to cook, and walk away. It’s perfect for the morning before a big holiday dinner. It also goes great at a potluck, served up with a good CrockPot pork roast or CrockPot whole chicken and alongside my family’s favorite green bean casserole!
Plus you can keep this Jiffy CrockPot corn casserole warm while waiting for dinner to be served. It’s a win win!
Now if you’re like me and love a little Tex-Mex, you can change it up and make a Mexican corn casserole too.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my slow cooking tips, important info for this recipe, and similar recipe ideas – and get straight to the CrockPot corn casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
IS CROCKPOT CORN CASSEROLE THE SAME AS CROCK POT CORN PUDDING?
Yes, it’s the same as Crock Pot corn pudding. Just like corn pudding, you are basically mixing a bunch of ingredients together all at once to make a creamy side dish.
On the other hand, this is far different from corn bread. Corn bread is stable, and you can eat it with your hands; creamy corn casserole is spooned onto your plate.
Before you get started making corn casserole in the slow cooker, be sure to chop the green onions. You’ll also need to grease the slow cooker with cooking spray to help prevent sticking and scorching.
Add the cream cheese, heavy whipping cream, salted butter, sugar, sour cream, thawed frozen corn, corn muffin mix, salt, black pepper, and green onions to the slow cooker.
Combine everything together with a good stir.
HOW LONG TO COOK CROCKPOT CORN CASSEROLE WITH CREAM CHEESE
Cover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
Then sprinkle the grated cheese on top of the cooked casserole, and stir into the casserole ’til it’s melted.
And that’s it. Your slow cooker corn pudding is done and ready to serve!
CAN I MAKE CORN CASSEROLE AHEAD OF TIME?
Absolutely! Jiffy CrockPot corn casserole is a great make-ahead recipe; in fact, it’s a great recipe to dump into the slow cooker later in the morning, allowing it to cook for the rest of the day until dinner.
One way to make this recipe even farther ahead of time is to mix everything together except the cheese, waiting to add the cheese until you’re ready to cook. Store the mixture in an airtight container up to 2 days in your refrigerator before cooking.
You can also mix it up and cook it all at once as the recipe states, later storing the leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat your casserole, bake it in the oven at 300°F for 10-20 minutes, or until warmed throughout.
The latter storage method will result in a slightly drier, less creamy texture. That being said, it is still delicious.
HOW TO FREEZE CORN CASSEROLE
CrockPot corn casserole with cream cheese can freeze just fine; in fact, it’ll store up to 3 months in the freezer. Just be sure to store it in an airtight container to prevent freezer burn.
Although this casserole will be delicious whether or not you freeze it, freezing it will somewhat alter the flavor and texture. After thawing, it may not be quite as rich, and it will be less creamy. This is where you’ll have to make your own judgment based on your schedule and preferences.
CORN CASSEROLE SUBSTITUTIONS YOU CAN MAKE
You can make this recipe gluten-free by using a gluten-free corn bread mix; I prefer to use Aldi’s gluten-free mix because it tastes very similar to Jiffy and makes a delicious corn casserole. You can also make your own Gluten-Free Jiffy-Style Corn Muffin Mix. Of course, if you are trying to make the casserole gluten-free, be sure to check labels on all your ingredients to ensure they’re truly gluten-free.
Sprinkle corn bread over the top for a crunchier texture.
Use creamed corn. This will add more moisture to the casserole, so be sure to cut down on the heavy whipping cream accordingly.
Adapt the liquid to your preference. Some people prefer to use whole milk instead of heavy whipping cream for an even creamier but less rich result, and some people just use half and half for the best of both worlds!
Add more cheese. Other cheeses that might pair well with this casserole include parmesan, mozzarella, asiago, Monterey jack, and even pepper Jack.
Add some jalapeños for an extra kick, or chopped bell peppers for added texture and flavor.
Diced ham and bacon pair delightfully well with this recipe.
Taste of Home Casseroles, Slow Cooker & Soups: 515 Hot & Hearty Dishes Your Family Will Love
BLACK+DECKER Slow Cooker, 7 quart, Teal Wave
Professional Box Grater, Stainless Steel with 4 Sides, XL Size, Black
Jiffy Corn Muffin Mix, 8.5 oz (Pack of 2)
Slow Cooker Travel Bag with Easy to Clean Lining, Insulated Carrier with Zippered Accessory Pocket, Carry Case Compatible with Crock Pot 6-8 Quart
8 ounces cream cheese (cubed)
1 cup heavy whipping cream
4 tablespoons salted butter (cubed)
1 teaspoon sugar
1 tablespoon sour cream
32 ounces frozen corn (thawed)
1/2 box (4.25 ounces corn muffin mix*)
1 teaspoon salt
1/2 teaspoon ground black pepper
3 green onions (chopped)
1/2 cup extra sharp cheddar cheese (grated)
1/2 cup Colby Jack cheese (grated)
Optional Ingredient: 6 slices bacon (cooked and crumbled)
Before you get started, be sure to chop the green onions. You’ll also need to grease the slow cooker with cooking spray to help prevent sticking and scorching.
Add the cream cheese, heavy whipping cream, salted butter, sugar, sour cream, thawed frozen corn, corn muffin mix, salt, black pepper, and green onions to the slow cooker. You can also add the bacon, if desired.
Combine everything together with a good stir.
Cover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
Then sprinkle the grated cheese on top of the cooked casserole, and stir into the casserole ’til it’s melted.
And that’s it. It’s done and ready to serve!
*You can make this recipe gluten-free by using a gluten-free corn bread mix. I prefer to use Aldi’s gluten-free mix because it tastes very similar to Jiffy and makes a delicious corn casserole. Of course, if you are trying to make the casserole gluten-free, be sure to check labels on all your ingredients to ensure they’re truly gluten-free.
CAN I MAKE CROCKPOT CHEESY CORN CASSEROLE AHEAD OF TIME?
Absolutely! Jiffy CrockPot corn casserole is a great make-ahead recipe; in fact, it’s a great recipe to dump into the slow cooker later in the morning, allowing it to cook for the rest of the day until dinner.
One way to make this recipe even farther ahead of time is to mix everything together except the cheese, waiting to add the cheese until you’re ready to cook. Store the mixture in an airtight container up to 2 days in your refrigerator before cooking.
You can also mix it up and cook it all at once as the recipe states, later storing the leftovers in an airtight container in the refrigerator up to 2-3 days. To reheat your casserole, bake it in the oven at 300°F for 10-20 minutes, or until warmed throughout.
The latter storage method will result in a slightly drier, less creamy texture. That being said, it is still delicious.
HOW TO FREEZE CORN CASSEROLE
CrockPot corn casserole with cream cheese can freeze just fine; in fact, it’ll store up to 3 months in the freezer. Just be sure to store it in an airtight container to prevent freezer burn.
Although this casserole will be delicious whether or not you freeze it, freezing it will somewhat alter the flavor and texture. After thawing, it may not be quite as rich, and it will be less creamy. This is where you’ll have to make your own judgment based on your schedule and preferences.
Side Dish
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How to make cheesy CrockPot funeral potatoes. Easy slow cooker hashbrown casserole, a family favorite side dish, breakfast, or brunch recipe.
Remember that wonderful hash brown casserole with Corn Flakes we made in the oven a little while ago? It was such a big hit with y’all, that I decided to adapt it and make it into a CrockPot hash brown casserole.
Only this time, I added one secret ingredient that really gives it a kick. What a difference one powerful, little ingredient can make.
CrockPot cheesy hashbrowns are the perfect side dish for Thanksgiving, Christmas, and Easter; they also make the perfect breakfast or brunch idea, especially if you add a little bit of protein like ham, bacon, or sausage. Yum!
One of the many things I love about slow cooker hash brown casserole is that it’s very easy to mix up. It’s as easy as dumping, mixing, and spreading in your slow cooker.
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 casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
WHY ARE THEY CALLED FUNERAL POTATOES?
Well, Southern Living states that although they are consumed all across the country, funeral potatoes are really more of a southern tradition, and the reasoning is in the name. To put it simply, cheesy hash brown casserole is an easy make-ahead recipe that can feed a crowd, and that’s perfect for a funeral.
To be honest, here in the South and even living in the Midwest, I can’t remember ever attending a funeral or potluck at which funeral potatoes weren’t served!
Cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
In a small bowl, mix together the slightly crushed Corn Flakes and the melted butter.
Sprinkle the Corn Flakes over the hash brown mixture in the slow cooker; then cover and cook an additional 30 minutes.
And that’s it! When it’s done, it’s ready to serve while warm. You can sprinkle it with chopped green onions, if preferred.
CAN I PUT FROZEN POTATOES IN THE SLOW COOKER, OR DO I HAVE TO COOK THEM FIRST?
Yes, the potatoes can be put straight into the slow cooker, but it’s important to ensure that they are thawed beforehand. Just follow the instructions on the package, and be sure to allow ample time for thawing.
HANDY TIP: HOW TO CRUSH CORN FLAKES
The quickest and least messy way that I have found to crush Corn Flakes is to place them in a quart sized plastic bag and seal the bag. Be sure that all of the air inside the bag escapes.
Using either your hands or a rolling pin, you can now crush the Corn Flakes. For this recipe, they only need to be slightly crushed, so don’t spend too much time on it.
WHAT CAN I SUBSTITUTE FOR SOUR CREAM?
The best 1:1 substitute for sour cream that I have found is plain Greek yogurt. For every cup of sour cream, it is also possible to substitute 1 cup of milk or cream mixed with 1 tablespoon of lemon juice.
If a vegan substitute is desired, you can simply use a vegan sour cream or Greek yogurt, both of which can be found in most grocery stores and health food stores.
That being said, I highly recommend that you keep the sour cream in these CrockPot funeral potatoes, as nothing else really comes close to the flavor and richness sour cream provides.
WHAT TO SERVE WITH CROCKPOT HASH BROWN CASSEROLE:
Crockpot hash brown casserole pairs wonderfully with the following dishes:
HOW TO STORE AND REHEAT CROCKPOT CHEESY HASHBROWNS
Thankfully, this recipe is a great make-ahead side dish. It can be made the night before, the day before, etc. This casserole will store in the fridge in an airtight container for up to 3 days.
Although it is certainly possible to cook it beforehand, for the best results I recommend mixing it up to store in the fridge, waiting to cook until you’re ready to eat.
For longer storage time, cook your funeral potatoes in the slow cooker beforehand, and place them in the freezer in an airtight container for up to 3 months. When you’re ready, simply let your potatoes thaw overnight in the refrigerator, and bake them at 350° F for 30 minutes to an hour.
IS CROCKPOT HASHBROWN CASSEROLE GLUTEN-FREE?
Unfortunately, CrockPot hashbrown casserole is not typically gluten-free, reason being that cream of chicken soup and hash browns are rarely gluten-free. Corn Flakes aren’t either.
That being said, there are options for both gluten-free cream of chicken soup and gluten-free frozen hashbrowns in most grocery stores and health food stores. I’ve found that Ore-Ida makes delicious gluten-free frozen hash browns.
As for the Corn Flakes, I haven’t found a gluten-free option yet; but you could always substitute slightly crushed potato chips or maybe a gluten-free Corn Chex cereal.
Always be sure to check all of your ingredient labels to ensure that they’re truly gluten-free.
If you love this slow cooker hash brown casserole as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!
How to make cheesy CrockPot funeral potatoes. Easy slow cooker hashbrown casserole, a family favorite side dish, breakfast, or brunch recipe.
Vegetable Chopper
Large Mixing Bowl
7-Quart Slow Cooker
30 ounces frozen hash browns (thawed)
1/2 cup salted butter (melted)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic (minced)
1/2 cup yellow onion (minced)
10.5 ounces cream of chicken soup
16 ounces sour cream
2 cups extra sharp cheddar cheese (shredded)
Topping:
2 cups Corn Flakes (slightly crushed)
1/4 cup salted butter (melted)
4 green onions (chopped (optional))
Spray the inside of the CrockPot or slow cooker with cooking spray to prevent sticking or scorching.
In a large mixing bowl, combine the hashbrowns, melted butter, salt, pepper, minced garlic, minced onion, cream of chicken soup, and sour cream.
Stir in the cheddar cheese.
Spread the mixture into the greased slow cooker.
Cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
Topping:
In a small bowl, mix together the slightly crushed Corn Flakes and melted butter.
Sprinkle the Corn Flakes over the hash brown mixture in the slow cooker; then cover and cook an additional 30 minutes.
Sprinkle with chopped green onions, if desired, and serve while warm.
CAN I PUT FROZEN POTATOES IN THE SLOW COOKER, OR DO I HAVE TO COOK THEM FIRST?
Yes, the potatoes can be put straight into the slow cooker, but it’s important to ensure that they are thawed beforehand. Just follow the instructions on the package, and be sure to allow ample time for thawing.
HANDY TIP: HOW TO CRUSH CORN FLAKES
The quickest and least messy way that I have found to crush Corn Flakes is to place them in a quart sized plastic bag and seal the bag. Be sure that all of the air inside the bag escapes. Using either your hands or a rolling pin, you can now crush the Corn Flakes. For this recipe, they only need to be slightly crushed, so don’t spend too much time on it.
HOW TO STORE AND REHEAT CROCKPOT CHEESY HASHBROWNS
Thankfully, this recipe is a great make-ahead meal. It can be made the night before, the day before, etc. This casserole will store in the fridge in an airtight container for up to 3 days.
Although it is certainly possible to cook it beforehand, for the best results I recommend mixing it up to store in the fridge, waiting to cook until you’re ready to eat.
For longer storage time, cook your funeral potatoes in the slow cooker beforehand, and place them in the freezer in an airtight container for up to 3 months. When you’re ready, simply let your potatoes thaw overnight in the refrigerator, and bake them at 350° F for 30 minutes to an hour.
Side Dish
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How to make the best southern sweet potato casserole with marshmallows and pecans. Classic Thanksgiving side dish you can easily make ahead.
Thanksgiving will soon be upon us, and nothing says Thanksgiving dinner quite like a delicious sweet potato casserole covered in a gooey marshmallow pecan topping.
I have never been a huge fan of sweet potatoes by themselves. But throw together a good, old-fashioned, southern sweet potato casserole, and I can eat it by the spoonful; it’s so good!
My grandma made sweet potato and marshmallow casserole every single Thanksgiving. I still remember waiting on the marshmallows to get just brown enough that dinner was finally ready to eat.
This side dish is really easy to make and doesn’t take a lot of time to bake, maybe 25 to 30 minutes in all. You can make it the day of, or you can make it ahead of time.
Whether you’re serving it as a side dish or on the dessert table, your crowd is definitely going to love this sweet potato casserole recipe. Speaking of dessert, sweet potato pie is another crowd-pleasing favorite.
HOW TO MAKE SWEET POTATO CASSEROLE WITH MARSHMALLOWS
Making sweet potato casserole with marshmallows is a two-part process, involving both prepping the sweet potatoes and then layering the casserole.
HOW TO PREPARE THE SWEET POTATOES
Peel and cut the washed sweet potatoes into cubes.
Add the cubed sweet potatoes to a large stock pot, and cover them with water. Bring to a boil on the stove over medium heat, and cook for 10 to 15 minutes, or until tender when poked with a fork.
When the potatoes are fully cooked, drain the water, and add the potatoes to a large mixing bowl.
Mash the sweet potatoes with a potato masher or hand mixer, so they’re ready to go into the casserole.
If you don’t want to go through the process of boiling your sweet potatoes, you can go the easier route and just make pressure cooker sweet potatoes in your Instant Pot. Then peel them and mash them right in the pot with an immersion blender or hand mixer.
HOW TO MAKE SWEET POTATO CASSEROLE FROM SCRATCH
At this point, you can pre-heat your oven to 375°F, and lightly spray the sides and bottom of a 9×13 casserole dish with cooking spray.
Add the softened butter, brown sugar, milk, eggs, vanilla extract, and salt to the sweet potatoes in the mixing bowl, and whisk until everything is well combined.
Stir the chopped pecans into the sweet potato mixture.
Evenly spread the mixture into the prepared baking dish.
Sprinkle the top with marshmallows and the remaining pecans.
At this point, it’s ready to bake at 375°F for 25 to 30 minutes, or until the marshmallows are golden brown. Serve it immediately while warm, and store any leftovers in the fridge.
CAN I MAKE IT IN ADVANCE?
Yes, sweet potato casserole is a great make-ahead recipe.
It’s best to mix everything together, leaving the topping off until it is time to bake. You can then place the raw filling in the refrigerator in an airtight container for up to 2-3 days.
When you’re ready to bake the casserole, place the pre-made filling in your baking dish and top with mini marshmallows and pecans. Bake it as normal, at 375°F for 25-30 minutes, or until the marshmallows are golden brown.
HOW TO STORE SWEET POTATO CASSEROLE
A baked sweet potato casserole is best stored in the refrigerator. It will typically keep for up to 4-5 days.
To reheat, cover your casserole with aluminum foil, and bake at 375°F for 5-10 minutes. It is now ready to serve!
CAN I FREEZE THIS CASSEROLE?
Yes, you can freeze this casserole, although it’s best to freeze it before baking.
Simply spread both the filling and the topping in your pan, and cover it with a double layer of aluminum foil. Place it in the freezer, and it will keep for around 3 months.
You can also freeze just the filling in an airtight container, waiting until it’s time to bake to spread it in your pan with the topping.
Be sure to let it warm up at room temperature for around 30 minutes before baking. Bake as the recipe directs, or until the marshmallows are golden brown.
WHAT GOES WELL WITH SWEET POTATO CASSEROLE?
Sweet potato casserole pairs well with just about anything, but here are some of my favorite recipes.
WHAT’S THE DIFFERENCE BETWEEN A YAM AND A SWEET POTATO?
This is a good question. Bon Appétit states, “At most grocery stores, absolutely nothing.”
Most yams that you see in the grocery store are, in fact, orange-fleshed sweet potatoes. However, back in the 1930’s, Louisiana market growers decided to name their orange-fleshed sweet potatoes “yams,” and the name has stuck even to this day.
Real yams are a different root vegetable altogether, more comparable to a white russet potato than a sweet potato. Real yams are not typically easy to find in the U.S.
CAN YOU USE CANNED YAMS FOR THIS RECIPE?
Real yams will definitely not work. They are far different from a sweet potato.
That being said, most canned yams that are available in American grocery stores are really orange-fleshed sweet potatoes. Usually it will state on the can whether or not it is actually a sweet potato product.
If your canned yams are just sweet potatoes, they will make a fine 1:1 substitute for this recipe.
VARIOUS WAYS TO MAKE SOUTHERN SWEET POTATO CASSEROLE
When it comes to making sweet potato casserole, the sky is the limit. Toppings are a great place to start.
Instead of topping with marshmallows, try making a brown sugar and pecan streusel topping. This makes for a delicious casserole.
Try using a different nut. Pecans are not the only option; almonds and walnuts come to mind.
You can also change up the seasonings; sometimes a hint of pumpkin pie spice or just cinnamon goes a long way. Be creative!
HOW TO MAKE THIS CASSEROLE A LITTLE BIT HEALTHIER
Here are some ideas to make southern sweet potato casserole a little bit healthier.
If you are looking for a gluten-free casserole, this recipe pretty much fits the bill. Just be sure to check all of your ingredients to ensure that they really are gluten-free.
To make this recipe lactose-free, you can substitute just about any dairy-free milk, like almond milk or cashew milk, and you can use ghee in place of butter. These products can be found in most grocery stores and health food stores.
You can eliminate the marshmallow topping and simply use a pecan streusel topping.
How to make the best southern sweet potato casserole with marshmallows and pecans. Classic Thanksgiving side dish you can easily make ahead.
Vegetable Peeler
Large Stockpot
Large Mixing Bowl
Hand Mixer
9×13 Baking Dish
Casserole:
4 pounds sweet potatoes
1/2 cup unsalted butter (softened)
3/4 cup light brown sugar
1/2 cup whole milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/4 cup chopped pecans
Topping:
2 cups mini marshmallows
1/4 cup chopped pecans
Peel and cut the washed sweet potatoes into cubes.
Add the cubed sweet potatoes to a large stockpot, and cover them with water. Bring to a boil on the stove over medium heat, and cook for 10 to 15 minutes, or until tender when poked with a fork.
When the potatoes are fully cooked, drain the water and add the potatoes to a large mixing bowl.
Mash the sweet potatoes with a potato masher or hand mixer, so they're ready to go into the casserole.
Pre-heat your oven to 375° F, and lightly spray the sides and bottom of a 9×13 casserole dish with cooking spray.
Add the softened butter, brown sugar, milk, eggs, vanilla extract, and salt to the sweet potatoes in the mixing bowl, and whisk until everything is well combined.
Stir the chopped pecans into the sweet potato mixture.
Evenly spread the mixture into the prepared baking dish.
Sprinkle the top with marshmallows and the remaining pecans.
Bake at 375° F for 25 to 30 minutes, or until the marshmallows are golden brown.
Serve it immediately while warm, and store any leftovers in the fridge.
*If you don’t want to go through the process of boiling your sweet potatoes, you can go the easier route and just make Instant Pot sweet potatoes. Then peel them and mash them right in the pot with an immersion blender or hand mixer.
CAN I MAKE IT IN ADVANCE?
Yes, sweet potato casserole is a great make-ahead recipe.
It’s best to mix everything together, leaving the topping off until it is time to bake. You can then place the raw filling in the refrigerator in an airtight container for up to 2-3 days.
When you’re ready to bake the casserole, place the pre-made filling in your baking dish and top with mini marshmallows and pecans. Bake it as normal, at 375°F for 25-30 minutes, or until the marshmallows are golden brown.
HOW TO STORE SWEET POTATO CASSEROLE
A baked sweet potato casserole is best stored in the refrigerator. It will typically keep for up to 4-5 days. You can either keep it in your baking dish, covering the top with plastic wrap or aluminum foil, or you can alternatively dish it out into an airtight container. Both ways work equally as well!
To reheat, cover your casserole with aluminum foil, and bake at 375°F for 5-10 minutes. It is now ready to serve!
CAN I FREEZE THIS CASSEROLE?
Yes, you can freeze this casserole, although it’s best to freeze it before baking. Simply spread both the filling and the topping in your pan, and cover it with a double layer of aluminum foil. Place it in the freezer, and it will keep for around 3 months.
You can also freeze just the filling in an airtight container, waiting until it’s time to bake to spread it in your pan with the topping.
Be sure to let it warm up at room temperature for around 30 minutes before baking. Bake as the recipe directs, or until the marshmallows are golden brown.
CAN YOU USE CANNED YAMS FOR THIS RECIPE?
Real yams will definitely not work. They are far different from a sweet potato.
That being said, most canned yams that are available in American grocery stores are really orange-fleshed sweet potatoes. Usually it will state on the can whether or not it is actually a sweet potato product.
If your canned yams are just sweet potatoes, they will make a fine 1:1 substitute for this recipe.
Side Dish
American
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How to make soft and fluffy hot dog bun breadsticks with just 3 simple ingredients. Quick and easy recipe you can serve with dinner tonight!
Thumbing through Grandma’s recipe box some time ago, I noticed a card that had the words, “Good, Good, Good” written across the top. If Grandma said these quick garlic breadsticks were good, I knew they were going to be delicious.
I don’t know how I hadn’t seen this recipe before, especially considering our love for anything bread-related, especially breadsticks. You can make these with leftover hot dog buns.
Hot dog bun bread sticks are super easy to make, including only 3 ingredients and maybe 5 to 10 minutes of prep time.
You can serve these Salad Supreme breadsticks with your favorite Italian dinner or traditional meal of meat and potatoes. I’ll give you a few ideas below of meals that pair really well with these delicious bread sticks.
McCormick Salad Supreme Seasoning has flavors from ingredients like paprika, black pepper, red pepper, Romano cheese, garlic, and cheddar cheese. Since we’re seasoning our breadsticks with this blend of spices and cheese, we get a very flavorful breadstick that just flies off the table.
Now if you’d rather spend a little more time in the kitchen, Grandma’s bread rolls are a very delicious alternative, especially during the holidays.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my cooking tips, important info for this recipe, and similar recipe ideas – and get straight to the breadsticks recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
INGREDIENTS YOU’LL NEED FOR QUICK GARLIC BREADSTICKS:
You can either spread the butter mixture on the sliced hot dog buns with a brush, or do like me and just dip each breadstick into the mixture.
Place each breadstick on a baking sheet, and bake at 300° F for about 20 minutes, or to your desired crispness. You can go longer if needed.
CAN I DOUBLE OR TRIPLE THE RECIPE?
Yes, you can double the recipe; in fact, if your family is like mine, you may want to double this recipe! These bread sticks are so good that they’re typically devoured.
Although do note that you will already get 16 breadsticks out of 4 quartered hot dug buns. That being said, simply use more hot dug buns and adjust the other ingredients as necessary.
CAN I ADD OTHER SEASONINGS?
Yes, the choices for seasoning breadsticks are endless.
Don’t be afraid to get creative when it comes to flavoring your homemade breadsticks.
CAN I MAKE A GLUTEN-FREE VERSION?
Making hot dog bun bread sticks gluten-free is especially easy to do. You can simply use gluten-free hot dug buns, and there is an equally delicious gluten-free version of the Salad Supreme Seasoning.
Just be sure to always check all of your ingredient labels to ensure that they are gluten-free!
If you love this quick and easy breadsticks recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!
You can either spread the butter mixture on the sliced hot dog buns with a brush, or do like me and just dip each breadsticks into the mixture.
Place each breadstick on a baking sheet, and bake at 300° F for about 20 minutes, or to your desired crispness. You can go longer if needed.
CAN I DOUBLE OR TRIPLE THE RECIPE?
Yes, you can double the recipe; in fact, if your family is like mine, you may want to double this recipe! These bread sticks are so good that they’re typically devoured. Although do note that you will already get 16 breadsticks out of 4 quartered hot dug buns. That being said, simply use more hot dug buns and adjust the other ingredients as necessary.
CAN I MAKE A GLUTEN-FREE VERSION?
Making hot dog bun bread sticks gluten-free is especially easy to do. You can simply use gluten-free hot dug buns, and there is an equally delicious gluten-free version of the Salad Supreme Seasoning. Just be sure to always check all of your ingredient labels to ensure that they are gluten-free!
CAN I ADD OTHER SEASONINGS?
Yes, the choices for seasoning breadsticks are endless.
Don’t be afraid to get creative when it comes to flavoring your homemade breadsticks.
CAN I FREEZE LEFTOVER BREADSTICKS?
Yes, you can simply bag the leftovers and place them in the freezer for a later date. Be sure to put them in a freezer bag or sealed container. You can also tightly wrap them in plastic wrap and aluminum foil if you don’t have any bags or containers.
Breads & Muffins
Italian
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Stir up an easy recipe for CrockPot baked beans in your slow cooker. Made from scratch with brown sugar and bacon, they’re the ultimate side for a crowd!
I remember many a family dinner and church potluck, and there was always a big pot of homemade baked beans at every one.
Now with this particular recipe, I choose to use brown sugar and honey as my sweeteners. I know some recipes call for molasses.
I also like to add hot dogs, but hot dogs are totally optional. My boys love hot dogs, so a pot of homemade beanie weenies is a big hit. You can also just serve CrockPot hot dogs on the side…
And then there’s the bacon. You can’t make baked beans without crumbled bacon; it just adds so much flavor, almost a smoky flavor to the beans.
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 CrockPot baked beans recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
WHAT TYPE OF BEANS ARE USED FOR BAKED BEANS?
Before we go over the ingredients, let’s talk about the beans.
You can use dried beans that have been soaked, or you can use canned beans. I wanted this to be an easy baked beans recipe, so I made CrockPot baked beans with canned beans.
I like to start with a base of pork and beans for added flavor. And then add in both red kidney beans and chili beans.
You can also use Great Northern or Navy beans. Some cooks like to use pinto beans or cannellini beans, as well.
Can Colander – This makes it super easy to drain and rinse those kidney beans without having to get out the big strainer.
HOW TO MAKE CROCKPOT BAKED BEANS FROM SCRATCH
Before you heat up your CrockPot, gather all of your ingredients and prep them for your recipe. This means you’ll need to dice up the onion and slice the bacon into crumble-sized pieces.
Then add the bacon and onions to a large skillet, and cook both ’til crispy. Drain and set aside.
Now follow these steps…
Rinse and drain the kidney beans, and add them to the CrockPot. Also, add the pork and beans, as well as the chili beans.
If you want to add hot dogs, slice them and stir them into the beans.
Stir in ketchup, mustard, brown sugar, honey, and salt and pepper to taste.
Then stir in the crispy bacon and onions.
Cover your slow cooker and cook for 8 to 10 hours on low, stirring occasionally.
Once they are done cooking and dinner is ready, you can serve them immediately, and store any leftovers in the refrigerator.
There is nothing quite like a big spoonful of CrockPot baked beans with bacon. So, so good and so much flavor!
BAKED BEAN FLAVOR ALTERNATIVES AND COMBOS
There are so many things you can do with baked beans to make them unique and give them a different flavor. Some of those options might include…
Instead of bacon, add a different meat. Maybe try ham, smoked sausage, ground beef, or pulled pork.
Use molasses in place of brown sugar and honey, or just in place of the honey (and keep the brown sugar). If you want the sweetness to have a spicy kick, try Hot Honey.
Add a little bit of Worcestershire sauce.
If you want more smoky flavor, add a little bit of Liquid Smoke.
Add smaller chunks of pineapple for a hint of sweetness.
Substitute bbq sauce for all or part of the ketchup.
If you love this delicious comfort food side dish as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!
Stir up an easy recipe for CrockPot baked beans in your slow cooker. Made from scratch with brown sugar and bacon, they're the ultimate side for a crowd!
Prepworks by Progressive Can Colander , Can Strainer, Vegetable and Fruit Can Strainer, No-Mess Tuna Can Strainer
Lodge Cast Iron Skillet, Pre-Seasoned with Silicone Hot Handle Holder , 10.25 Inch
Crock-Pot 7-Quart Oval Manual Slow Cooker
8 slices bacon (cooked and crumbled)
1/2 cup yellow onion (diced)
16 ounces 1 can red kidney beans, rinsed and drained
22 ounces 2 cans pork and beans
15.5 ounces 1 can chili beans, mild or spicy
4 hot dogs (optional)
1/2 cup ketchup
2 tablespoons yellow mustard
1 cup brown sugar
1/2 cup honey
Salt and pepper (to taste)
Dice the onion, and slice the bacon into crumble-sized pieces. Then add the bacon and onions to a large skillet, and cook both ’til crispy; drain and set aside.
Rinse and drain the kidney beans, and add them to the CrockPot.
Add the pork and beans, as well as the chili beans (but do not rinse).
If you want to add hot dogs, slice them and stir them into the beans.
Stir in ketchup, mustard, brown sugar, honey, and salt and pepper to taste.
Then stir in the crispy bacon and onions.
Cover your slow cooker and cook for 8 to 10 hours on low, stirring occasionally.
Once they are done cooking and dinner is ready, you can serve them immediately, and store any leftovers in the refrigerator.
WHAT TYPE OF BEANS ARE USED FOR BAKED BEANS?
You can use dried beans that have been soaked, or you can use canned beans. I wanted this to be an easy baked beans recipe, so I made CrockPot baked beans with canned beans. I like to start with a base of pork and beans for added flavor. And then add in both red kidney beans and chili beans. You can also use Great Northern or Navy beans. Some cooks like to use pinto beans or cannellini beans, as well.
BAKED BEAN FLAVOR ALTERNATIVES AND COMBOS
There are so many things you can do to baked beans to make them unique and give them a different flavor. Some of those options might include…
Instead of bacon, add a different meat. Maybe try ham, smoked sausage, ground beef, or pulled pork.
Use molasses in place of brown sugar and honey, or just in place of the honey (and keep the brown sugar). If you want the sweetness to have a spicy kick, try Hot Honey.
Add a little bit of Worcestershire sauce.
If you want more smoky flavor, add a little bit of Liquid Smoke.
Add smaller chunks of pineapple for a hint of sweetness.
Substitute bbq sauce for all or part of the ketchup.
Speaking of peppers, try adding some minced bell pepper for added fresh flavor.
CAN YOU FREEZE SLOW COOKER BAKED BEANS?
Yes, you can freeze baked beans for up to about 6 months. Just be sure to store them in an airtight container so they don’t get freezer burn.
Side Dish
American
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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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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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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”]
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Now that you’ve filled everyone’s bellies with good food, who’s ready for a good, old-fashioned Easter egg hunt? So many wonderful Easter traditions to enjoy!
Learn 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
American
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Learn how to make hash brown casserole with Corn Flakes, filled with cheesy shredded potatoes and a crispy topping. This quick and easy side dish recipe is perfect for breakfast, family dinner, or a holiday spread. Feed a crowd and watch them go back for seconds!
Back in the day, I remember many a church potluck where someone would bring the most flavorful hash brown casserole ever. Both that potato casserole with Corn Flakes and the green bean casserole were always one of my favorite things about potlucks and special occasions!
Thumbing through my family cookbook, I realized my aunt added her family favorite recipe for cheesy hashbrown casserole. And let me tell you, this cheesy side dish brings back so many delicious memories.
Now some might call this cheesy funeral potatoes. My aunt calls it sour cream potatoes. I’m just calling it like it is… a cheesy hashbrown casserole recipe.
What You’ll Love about This Side Dish
My goodness, how cheesy delicious these cheesy potatoes are.
I love using my slow cooker to make this casserole too. CrockPot funeral potatoes are the ultimate comfort food.
It’s a great recipe for the perfect side dish. This crowd favorite cheesy potato casserole is perfect for Thanksgiving, Christmas, and that one Easter side dish everyone will love! It’s a family favorite for Sunday dinner and family gatherings served up alongside a CrockPot pork roast!
What Is Hash Brown Casserole Made Of?
Hash brown casserole is a potato dish that’s very cheesy and has delicious flavor, thanks in part to the sour cream. But it also has a mix of ingredients like soup, onion, and butter that give it tremendous flavor, as well.
It’s a comforting side dish served at church potlucks, family gatherings, holiday dinners, and after-funeral luncheons too, hence the name funeral potatoes. Cracker Barrel even serves cheesy hashbrown potatoes on their menu.
Ingredients and Substitutions Notes:
You’ll need a few simple ingredients to make this simple casserole…
Frozen Hash Browns – Be sure to thaw them beforehand; just follow the instructions on the packaging, and allow ample time for thawing. You can use shredded or cubed hash browns, but I highly recommend shredded for the texture they give the casserole.
Minced Garlic – You can either mince up garlic cloves or use already minced garlic found in most produce sections.
Cream of Chicken Soup – You can also use cream of mushroom soup if you prefer, but it will change the flavor just a bit.
Yellow Onion – While we prefer to use yellow onion for its less sweet flavor and to give a little kick to every bite, you can also use a sweet onion.
Sour Cream – I recommend whole sour cream rather than low fat. You can also substitute Greek yogurt instead.
Sharp Cheddar Cheese – I actually prefer to use extra sharp cheddar cheese for added flavor (and it’s usually what I have on hand). Lots of cheese gives lots of flavor.
Corn Flakes – You can also substitute potato chips for the Corn Flake mixture.
How to Make Hash Brown Casserole with Corn Flakes
In a large bowl, combine the hash browns, melted butter, salt, pepper, minced onion, cream of chicken soup, sour cream, and shredded cheese.
In a smaller mixing bowl, mix together the slightly crushed Corn Flakes and melted butter.
Sprinkle the buttery CornFlakes over the top of the casserole in the casserole dish.
Bake uncovered at 350° F for about 1 hour, ’til the casserole is golden brown.
And that’s it! When it’s done, this easy hash brown casserole is ready to serve while warm.
Expert Tips and Recipe FAQ’s
How do you crush Corn Flakes?
To quickly crush the Corn Flakes, just put them in a quart sized plastic bag, and seal the bag, making sure there’s no air left in it. Then just crush the cereal with your hands, or with a rolling pin. For this recipe, they just need to be slightly crushed, so no need to spend a lot of time on this.
How do you make this a gluten-free hash brown casserole?
Sadly, regular cream of chicken soup is NOT gluten-free. And you may want to watch which hash browns you use too, because some have a coating that makes them not gluten-free, as well. BUT there is hope for all of us gluten-free peeps. There are gluten-free hash browns; just read the labels on the packaging before purchasing. AND there are options for gluten-free cream of chicken soup, as well. So you can make this a gluten-free hash brown casserole if needed.
How do you store leftover casserole; and can hash brown casserole be made ahead?
Yes, you can make this casserole the night before, the day before, etc. You can even freeze hash brown casserole. Just be sure to store leftover casserole in an airtight container so it doesn’t get freezer burn.
Why is my hash brown casserole watery?
The answer is that you likely didn’t thaw the hash browns beforehand. This is why it’s so important to allow adequate time for thawing before mixing and baking.
What Goes with Corn Flake Casserole?
Potato casserole with Corn Flakes pairs well with these delicious side dish recipes:
I’ve joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck! Be sure to check out the recipes below for wonderful Friendsgiving and Thanksgiving recipe and craft ideas!
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!
Hash Brown Casserole with Corn Flakes
How to make hash brown casserole with Corn Flakes, filled with cheesy shredded potatoes and a crispy topping. Quick and easy side dish recipe.
Large Mixing Bowl
Cutting Board
Chef's Knife
9×13 Baking Dish
30 ounces frozen hash browns (thawed)
1/2 cup salted butter (melted)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic (minced)
1/2 cup yellow onion (minced)
10.5 ounces cream of chicken soup
1 pint sour cream
2 cups sharp cheddar cheese
Corn Flake Topping:
2 cups Corn Flakes (slightly crushed)
1/4 cup salted butter (melted)
Pre-heat the oven to 350° F.
In a large bowl, combine the hash browns, melted butter, salt, pepper, minced garlic and onion, cream of chicken soup, sour cream, and shredded cheese.
Spread the potato mixture in a greased 9×13 baking dish.
In a smaller mixing bowl, mix together the slightly crushed Corn Flakes and melted butter.
Sprinkle the buttery Corn Flakes over the top of the casserole in the casserole dish.
Bake uncovered at 350° F for about 1 hour, 'til the casserole is golden brown.
Serve while warm.
*I prefer to use extra sharp cheddar for added flavor, but sharp is fine, as well.
*To quickly crush the Corn Flakes, just put them in a quart sized plastic bag, and seal the bag, making sure there’s no air left in it. Then just crush the cereal with your hands, or with a rolling pin.
You can make this a gluten-free hash brown casserole by using gluten-free hash browns (watch the packaging) and a gluten-free cream of chicken soup.
You can make ahead and freeze hash brown casserole. Just be sure to store it in an airtight container so it doesn’t get freezer burn.
Side Dish
American
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How to make homemade cranberry sauce using fresh cranberries and 3 more ingredients. Simple and easy recipe, perfect for Thanksgiving and the holidays.
Homemade Cranberry Sauce is so easy to make and pretty delicious too. In fact, the first Thanksgiving we made our own, we wondered why we’d never made it before.
Fresh cranberry sauce with orange zest is so much better than the canned stuff. For one thing, it doesn’t plop out in canned gel form.
If you buy a bag of fresh cranberries, the recipe is right there on the bag. You can also get creative with the recipe and add different flavors to your cranberry relish, like citrus or cinnamon or whatever else your imagination can cook up.
With this recipe, I followed the instructions on the back of the bag (Ocean Spray Cranberries) and then added a little citrus zing.
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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.
If you love this fresh cranberry sauce with orange as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!
How to make homemade cranberry sauce using fresh cranberries and 3 more ingredients. Simple and easy recipe, perfect for Thanksgiving and the holidays.
Medium Saucepan
Zester
1 cup cane sugar
1 cup water
12 ounces cranberries
1 teaspoon orange zest
Add the sugar and water to a medium saucepan, and bring to a boil.
Add the cranberries; then return the mixture to a boil.
Lower the heat and simmer for 15-20 minutes, stirring occasionally.
Add in the orange zest, simmering for another 5 minutes or so.
Pour the cranberry sauce into a serving bowl, and allow to cool.
Refrigerate or serve.
*Orange zest is optional; if you’d rather not add citrus flavor to your cranberry sauce, just leave it out.
Side Dish
American
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Bake up a Jiffy corn casserole with cream cheese and bacon. Simple and easy make ahead recipe that’s cheesy and delicious. Perfect side dish for a crowd!
Corn casserole with cream cheese is easily one of my family’s favorite side dish recipes during the holiday season. We usually make it every Thanksgiving, also Christmas and Easter dinner too.
It’s the perfect complement to a nice ham or turkey dinner. And just like our Mexican corn casserole, it has bacon too. Because we all know, bacon makes everything better!
We also make this corn casserole with Jiffy mix. It gives it a kind of breading but in a very moist, delicious sort of way, and it’s all mixed in with the rest of the ingredients.
What you end up with is a very creamy, flavorful, cheesy side dish you’ll likely add to your holiday menu from henceforth and forevermore.
I like to make it in my slow cooker too, making it easy to transport and keep warm. In fact, I might love CrockPot corn casserole a tad bit more, if that’s even possible.
Let’s talk about how to make this scrumptious corn casserole with bacon.
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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.
IS JIFFY CORN CASSEROLE THE SAME AS JIFFY CORN PUDDING?
Yes, it’s the same as corn pudding. You’re basically mixing a bunch of ingredients together to create a creamy side dish.
The casserole isn’t fully stable either, like a slice of corn bread would be. It requires you to spoon it onto your plate, versus eating with your hands.
You can make corn casserole ahead of time and warm it up for your holiday dinner.
Before you get started mixing it up, be sure to cook the bacon and set it aside. You’ll need 5 to 6 slices, so you can even cook a little extra at breakfast and stick it in the fridge ’til you need it.
Also, you’ll need to mince the green onions and have those ready to go.
Here are the steps for making it…
In a medium saucepan, add the cream cheese, heavy whipping cream, salted butter, sugar, and sour cream. Cook the mixture on low heat until the cream cheese is fully melted. Use a heat resistant spatula to constantly stir and keep the mixture from scorching.
Pour the casserole mixture into the greased baking dish, making sure it’s evenly spread throughout the dish, and bake according to the instructions in the recipe card below.
Finally, add shredded cheese to the top of the casserole, and bake an additional 10 minutes.
Serve the deliciously cheesy corn casserole while warm and enjoy! It’s so good!
IS CORN CASSEROLE GLUTEN-FREE?
It’s not gluten-free if made with ordinary Jiffy mix. BUT… That doesn’t mean you can’t make it gluten-free.
In fact, I found a great recipe for Gluten Free Jiffy-Style Corn Muffin Mix over at Gluten Free on a Shoestring. I can’t wait to try substituting this cornbread mix for the Jiffy mix in my own casserole this Thanksgiving.
CAN YOU FREEZE CORN CASSEROLE?
Absolutely, yes, you can! The ingredients used in corn casserole are all pretty conducive to freezing.
Bake up a Jiffy corn casserole with cream cheese and bacon. Simple and easy make ahead recipe that's cheesy and delicious. Perfect side dish for a crowd!
Medium Saucepan
Heat-Resistant Spatula
Large Mixing Bowl
9×13 Baking Dish
8 ounces cream cheese
1 cup heavy whipping cream
4 tablespoons salted butter
1 teaspoon cane sugar
1 tablespoon sour cream
6 slices bacon (cooked and crumbled)
3 green onions (minced)
32 ounces frozen corn
1/2 box JIFFY Corn Muffin Mix
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup cheddar cheese (shredded)
1/2 cup Colby Jack cheese (shredded)
Pre-heat the oven to 325° F.
In a medium saucepan, add the cream cheese, heavy whipping cream, salted butter, sugar, and sour cream.
Cook the mixture on low heat until the cream cheese is fully melted. Constantly stir to keep the mixture from scorching.
In a large mixing bowl, mix together the cream cheese mixture, crumbled bacon, minced green onions, frozen corn, JIFFY Corn Muffin Mix (1/2 a box), salt, and pepper.
Grease a 9×13 baking dish with cooking spray.
Pour the casserole mixture into the baking dish, making sure it's evenly spread throughout the dish.
Bake at 325° F for about 55 minutes, or until the mixture is set.
Add the shredded cheese to the top of the casserole, and bake an additional 10 minutes.
Serve while warm and enjoy!
*If you’re feeding a smaller crowd, just cut the recipe ingredients in half and bake it in an 8″x8″ baking dish.
How to make the best homemade steak fries, seasoned and grilled to crispy perfection in a cast iron skillet over the campfire. Easy comfort food recipe.
There’s just nothing quite as delicious as a burger and fries, especially when the French fries have the smoky flavor of a campfire. Sometimes I even make chili cheese fries over the campfire!
While I’ve never been a fan of big, thick fries or really thick potato wedges, I do love a skinnier fry. And while these steak cut fries aren’t exactly skinny, they’re still crispy, and that makes all the difference.
Lightly seasoned with garlic, smoked paprika, and a few more seasonings, these seasoned steak fries have a really delicious flavor.
Can’t have a campfire? No problem! You can still make these on the grill or on the camp stove.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my campfire cooking/grilling tips, important info for this recipe, and similar recipe ideas – and get straight to the steak fries recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
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WHAT ARE THE BEST POTATOES FOR STEAK CUT FRIES?
While you can use red potatoes or Yukon Gold (my preferred potato for mashed potatoes), I recommend using plain ole Russet potatoes to make homemade steak fries.
Russets will give you a crispier texture than the other two potatoes.
As will a good, firm potato. Make sure the potatoes you use are fresh and not too old or soft.
HOW TO CUT STEAK FRIES
Cutting up the fries is actually really easy, and there’s no peeling required. The skin will give your fries a crispier texture, so you’ll want to leave it on the potatoes.
Be sure you give your potatoes a good washing before you start to slice. Also, be sure to cut out any bad spots.
To cut your potatoes into steak fries…
Lay the potato on its side, and cut the potato, lengthwise, into 4 sections.
Then cut potatoes into thinner wedges, or steak fries.
And that’s all there is to it. Easy peasy!
WHAT TO USE FOR STEAK FRY SEASONING
Now the seasoning is something you can totally switch up. But I will say, these fries have incredible flavor with the seasonings we chose to use.
I’ll also say, I’m not a huge fan of paprika. But the smoked paprika on these fries really can’t be beat. It adds to the smoky flavor the campfire gives, and it’s just so delicious.
Here’s a rundown of the seasonings we use (exact amounts in the recipe card below)…
You’ll want to watch it closely, though, as you may need to adjust the placement of the grill over the fire, so the pan or griddle you’re using doesn’t get so hot that it cooks everything too quickly.
HOW TO MAKE STEAK FRIES
Before you cook the fries, you’ll need to season them. Place the cut fries into a large bowl, and toss and coat potatoes with canola oil or olive oil and seasonings.
Cooking up steak fries on the grill is actually a really simple process.
Once the oil is hot and bubbly, place the fries carefully in the hot oil in a single layer, being careful not to splatter hot oil on your hands. Use grilling tongs or a flipper spatula, along with grilling gloves, to avoid burns.
Cook the fries for about 15 to 30 minutes, flipping and turning as needed to make sure both sides are cooked evenly. Fries should be tender, crispy, and golden brown when done.
Drain the oil responsibly and serve the fries with ketchup or fry sauce.
WHAT TO SERVE WITH STEAK CUT FRIES
You definitely need some ideas for what to make with your fries. Here are a few…
Tripod Grill or Campfire Grill – While we rigged up our own campfire grill, you can also buy them. They come with shorter legs and smaller grates, but definitely still usable over the fire.
How to make the best homemade steak fries, seasoned and grilled to crispy perfection in a cast iron skillet over the campfire. Easy comfort food recipe.
Once the oil is hot and bubbly, place the fries carefully in the hot oil in a single layer, being careful not to splatter hot oil on your hands.**
Cook the fries for about 15 to 25 minutes, flipping and turning as needed to make sure both sides are cooked evenly. Fries should be tender, crispy, and golden brown when done.
Drain the oil responsibly, sprinkle the fries with chopped parsley if desired, and serve with ketchup or fry sauce.
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Leftover Ham Crescent Rolls – Easy appetizer recipe with leftover ham, stuffing, and crescent rolls. Simple and delicious finger foods, perfect for party snacks or lunch with the kids!
Sometimes I think leftovers are even better than the main dish, especially when it comes to leftover ham and crescent rolls. When you combine the two with a few tasty ingredients, you’ve definitely got the makings of a delicious snack, lunch, or appetizer.
Because Christmas and Easter are all about ham, right? So now you’ll have a way to use up all those holiday leftovers in a really delicious way.
These ham and cheese crescents really are the perfect finger foods to serve as easy appetizers or even a fun lunch with your kids.
WHERE CAN I FIND THE RECIPE FOR LEFTOVER HAM AND STUFFING CRESCENT ROLLS?
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 scrumptious leftover ham and stuffing crescent rolls recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
CAN I JUST USE DELI HAM IF I DON’T HAVE LEFTOVER HAM?
Yes, you can; in fact, that’s what I did for this recipe.
You can also use sausage and make something similar to my favorite maple sausage stuffed pastry bites, only with crescent roll dough instead of puff pastry.
DOES IT MATTER WHICH CHEESE I USE?
The type of cheese used is really up to the individual because cheese is such a personal choice. At least, that’s how I look at it anyway.
I’ve been a cheese lover since I was a kid, sneaking pieces of American cheese out of the fridge when Mom wasn’t looking. In fact, I’d have much rather had a slice of cheese over a cookie any day… Unless they were chocolate chip cookies, of course.
You can use just about any cheese you want with these. A few suggestions might be…
American Cheese
Extra Sharp Cheddar
Smoked Cheddar – One of my favorites.
Speaking of smoked, smoked Gouda would be fabulous, as would smoked Swiss or smoked Gruyére.
Pepper Jack
Really, your options are limitless. Pick a cheese, any cheese, and you’ll have the most delicious crescent roll appetizers ever.
TIPS FOR HOW TO MAKE LEFTOVER HAM AND TURKEY STUFFING CRESCENT ROLLS
The first step for making these easy party appetizers is to gather your ingredients. You’ll need canned crescent rolls (or you can make homemade crescent dinner rolls), leftover ham, stuffing, your choice of cheese, and green onions.
When I first made these, I used American cheese, but these days I’d rather use extra sharp cheddar or pepper jack.
Take each piece of crescent roll dough, and add a quarter slice of cheese (or shredded cheese), as well as a small pile of leftover ham.
Then add a bite of turkey stuffing (or Christmas stuffing or whatever type of stuffing you want).
Another additional ingredient idea is leftover cranberry sauce. You can add just a tiny dollop of cranberry sauce on top of the ham for a li’l sweet and salty flavor.
Finally, add a little pile of chopped green onions. Don’t leave these out because they add so much delicious flavor.
Roll each crescent up, per the instructions on the can. They’ll probably be a bit bulky and might not be quite as pretty as they normally would, but that’s ok; they’ll still taste amazing.
Finally, pop them in the oven and bake as usual, per the instructions on the can.
When you take them out of the oven, they’re best eaten while warm. Dip them in leftover ham gravy and enjoy!
Mmmm…. Happy Holiday Leftovers Season! You’ll find even more ideas in our big list of Christmas recipes.
MORE LEFTOVER HAM RECIPES AND CRESCENT ROLL RECIPES YOU’LL LOVE:
These 3 easy appetizer recipes are 3 of my favorites; the ham and dill spirals are perfect for using up leftover ham. You can also make the most delicious ham and cheese egg muffins (recipe coming soon).
Venturing out into friend land, Mommy Hates Cooking has a Leftover Ham and Stuffing Frittata that looks out of this world amazing. And Crazy Adventures in Parenting made the most delicious looking Ham and Cheese Crescent Roll Sandwiches.
KITCHEN TOOLS YOU’LL NEED TO MAKE THESE EASY APPETIZERS
Cookie Sheet – This is by far my favorite cookie sheet; I use it for so many things.
Easy appetizer recipe with leftover ham, stuffing, and crescent rolls. Simple and delicious finger foods, perfect for party snacks or lunch with the kids!
2 cans crescent rolls
1 1/2 cups ham (leftover and chopped or sliced)
1 1/2 cups stuffing (leftover*)
2 cups cheddar cheese (**shredded)
1/2 cup green onions (chopped)
Pre-heat your oven to 375°F.
Separate each crescent roll.
Add a bite of cheese, a small pile of ham, a bite of stuffing, and a sprinkling of green onions in that order.***
Roll each crescent up, per the instructions on the can, and place on an un-greased cookie sheet.
Bake at 375° for 11 to 13 minutes or until the crescent rolls turn a golden brown.
They’re best served while warm, right out of the oven.
*You can use leftover stuffing or even boxed stuffing for this recipe.
**You can use any kind of cheese you want. I’ve used American, Extra Sharp Cheddar, Pepper Jack, Smoked Cheddar, etc.
***If you like, you can add just a tiny dollop of cranberry sauce on top of the turkey for a li’l sweet and salty flavor.
Appetizers
American
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Leftover Turkey Crescent Rolls – Make an easy recipe for crescent roll appetizers, filled with leftover turkey, stuffing, and cheese! Simple and delicious finger foods for holiday parties!
Every Thanksgiving we buy a turkey to cook on Black Friday or over the weekend. Even though we usually enjoy dinner with family on Thanksgiving Day, we always plan to make our own too, along with turkey gravy and all the fixin’s.
One year instead of ordinary sandwiches, we tried something new. We stuffed crescent rolls with leftover turkey, stuffing, and cheese, creating the most delicious crescent roll appetizers ever.
Turns out, these little Thanksgiving appetizers are the perfect finger foods to serve at holiday parties or even just lunch with the kids.
WHERE CAN I FIND THE RECIPE FOR LEFTOVER TURKEY CRESCENT ROLL APPETIZERS?
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 scrumptious leftover turkey crescent rolls recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
You can also use sausage and make something similar to my favorite maple sausage stuffed pastry bites, only with crescent roll dough instead of puff pastry.
They’re a fantastic way to use up leftover ham from Christmas and Easter.
DOES IT MATTER WHICH CHEESE I USE?
Ok, so cheese is really up to the individual because cheese is such a personal choice. At least, that’s how I look at it anyway.
I’ve been a lover of cheese since I was a kid, sneaking pieces of American cheese out of the fridge when Mom wasn’t looking. In fact, I’d have much rather had a slice of cheese over a cookie any day… Unless they were chocolate chip cookies, of course.
But no, you can use just about any cheese you want with these. A few suggestions might be…
Good old American Cheese
Extra Sharp Cheddar
Smoked Cheddar – One of my favorites.
Speaking of smoked, smoked Gouda would be fabulous, as would smoked Swiss or smoked Gruyére.
Pepper Jack
Really, your options are limitless. Pick a cheese, any cheese, and you’ll have the most delicious appetizers ever.
TIPS FOR HOW TO MAKE LEFTOVER TURKEY STUFFING CRESCENT ROLL APPETIZERS
The first step for making these easy party appetizers is to gather your ingredients. You’ll need canned crescent rolls (or you can make homemade crescent rolls), leftover turkey, stuffing, your choice of cheese, and green onions.
When I first made these, I used American cheese, but anymore I’d rather use cheddar or pepper jack.
Take each piece of crescent roll dough, and add a quarter slice of cheese, a bite of turkey stuffing, and a small pile of leftover turkey.
Another additional ingredient idea is leftover cranberry sauce. You can add just a tiny dollop of cranberry sauce on top of the turkey for a li’l sweet and salty flavor.
Roll each crescent up, per the instructions on the can. They’ll probably be a bit bulky and might not be quite as pretty as they normally would, but that’s ok; they’ll still taste amazing.
Finally, pop them in the oven and bake as usual, per the instructions on the can. When you take them out of the oven, they’re best eaten while warm.
Make an easy recipe for crescent roll appetizers, filled with leftover turkey, stuffing, and cheese! Simple and delicious finger foods for holiday parties!
2 cans crescent rolls
1 1/2 cups turkey (leftover and shredded)
1 1/2 cups stuffing (leftover*)
1 1/2 cups cheddar cheese (**shredded)
1/3 cup green onions (chopped)
Pre-heat your oven to 375°.
Separate each crescent roll.
Add a bite of cheese, a bite of stuffing, a small pile of turkey, and a sprinkling of green onions in that order.***
Roll each crescent up, per the instructions on the can, and place on an un-greased cookie sheet.
Bake at 375° for 11 to 13 minutes or until the crescent rolls turn a golden brown.
They’re best served while warm, right out of the oven.
*You can use leftover stuffing or even boxed stuffing for this recipe.
**You can use any kind of cheese you want. I’ve used American, Cheddar, Pepper Jack, Smoked Cheddar, etc.
***If you like, you can add just a tiny dollop of cranberry sauce on top of the turkey for a li’l sweet and salty flavor.
Appetizers
American
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