Adventures of Mel

Category: Thanksgiving

Easy Homemade Green Bean Casserole Recipe for a Crowd
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!
How to Make Green Bean Casserole From Scratch

Before getting started, pre-heat your oven to 350ºF, and grease a 9×13 baking dish with nonstick cooking spray. Then melt the butter in a large skillet over low to medium heat.

How to Make Homemade Cream of Mushroom Soup
1. Start by sautéing the minced garlic and mushrooms in the melted butter for about 4-5 minutes, or ’til softened.
2. Once softened, sprinkle the flour and thyme over the mushrooms, stirring ’til well combined.
3. Next, add the chicken broth and milk to the mushroom mixture, whisking ’til the mushroom mixture thickens, usually 3-5 minutes.
4. 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
1. 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.
2. 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.
3. 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.
4. That’s it! Let it cool for a few minutes before serving.
That’s it! Serve and enjoy your green beans casserole while warm and with all of the holiday fixings, like roasted turkey, mashed potatoes and Grandma’s homemade dinner rolls.

Expert Tips and Recipe FAQ’s

Is this recipe gluten free?
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!
More Holiday Side Dish Recipes
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
October 31, 2024
Best Slow Cooker Pork Roast Recipe That’s Tender & Juicy
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 that’s so easy to make, and it’s perfect for holiday dinners, church potlucks, or even just a healthy and nutritious weeknight meal!

My family eats a pot roast at least every week. Maybe it’s a Midwestern thing, but they’re just so easy to make. I love a good oven roasted pork roast, and it’s just hard to beat roasted pork tenderloin! And man, leftover pork roast makes the best pork sandwiches.

Slow cooker pork roast also makes a great holiday meal. We switch it up every year– Sometimes we make a roasted turkey, some years we make a baked ham in the oven (or pineapple glazed ham), some years a slow cooker whole chicken, and other years we’ve made a hearty pot roast or even maple pork chops! This pork roast has so much flavor, and it’s definitely our go-to meal.

Why You’ll Love Crock Pot Pork Roast
- Roast pork is super easy to make in the slow cooker, and it uses simple ingredients. It’s the ultimate set-it-and-forget-it recipe for busy days!
- This Crock Pot recipe makes a perfectly tender and juicy pork roast. It cooks on a low heat all day long, giving even the toughest of pork cuts plenty of time to break down for that ultimate pull-apart, fork-tender texture.
- Pork roast makes the best holiday dinner for Easter, Thanksgiving, Christmas or even New Year’s Eve. It also makes a complete meal for potlucks, family get-togethers and other large gatherings.
- The best part is that this flavorful pork roast recipe is just so versatile. Throw in your favorite root vegetables, herbs and spices for the ultimate one-pot meal!
- This old-fashioned comfort food is nutritious and healthy. Good pork contains a wide range of essential vitamins, minerals and healthy fats. Not to mention, it’s a rich source of lean protein.
Ingredients & Substitutions Notes
- Pork Roast – I used a pork butt roast for this recipe, but you can use almost any boneless pork roast, including shoulder roast, loin roast, and even pork belly. Just remember to adjust the cooking time accordingly, based on the fat content and the size of the cut of meat that you use.
- Onion & Garlic – I always throw a yellow onion and at least a few teaspoons of minced garlic in with my pork roast for extra flavor. White onion or red onion will work as well.
- Veggies – I always like to toss in a few chopped up potatoes, carrots, parsnips and turnips. You can also add celery, rutabaga, mushrooms, diced tomatoes, or even cabbage. Throw in some sauerkraut for the best slow cooker pork and sauerkraut.
- Herbs & Spices – In all honesty, I usually keep things simple with just sea salt and black pepper, but you can also add parsley, rosemary, thyme, oregano, sage, bay leaves, onion powder, garlic powder, Italian seasoning, or even a pinch of brown sugar. Be creative!
- Chicken Broth – I love the flavor of chicken broth in my pot roast, but you can also use beef broth or vegetable broth for this recipe. Additionally, you could drop in a splash of Worcestershire sauce and red wine vinegar.
How to Make Slow Cooker Pork Roast

Before getting started, you’ll need to get all of your ingredients out and ready to go. Then grease up your slow cooker with nonstick cooking spray. I use a 6-quart slow cooker for a 3-4LB roast.

For ingredient preparation, you’ll want to mince the garlic, slice up the onion, chop up and peel any root vegetables that you use with a large knife and cutting board. If your pork roast is frozen, I recommend setting it out in the refrigerator overnight so that it has time to thaw before making this recipe. You can add it frozen in a pinch, but you may have to increase the cooking time by a couple hours.

How to Cook Pork Roast in the Crock Pot
1. Start by adding the sliced onions and minced garlic to the bottom of the Crock Pot.
2. Next, center your roast on top of the bed of garlic and onions with the fat side up in the slow cooker.
3. Situate the chopped up root vegetables around the roast in the slow cooker. It’s okay to really pile them in there!
4. Once everything is situated, go ahead and dry rub the salt, pepper and any other herbs/spices into the pork roast.
5. Finally, pour chicken stock over the roast and veggies, and then place the lid on top of your Crock Pot.
6. That’s it! Now you’ll want to set your Crock Pot on low and let it cook for at least 10-12 hours, or until it reaches an internal temperature of at least 200ºF with a meat thermometer, and the roast easily falls apart when prodded with a fork.
Keep in mind that the cooking time may vary depending on the size and fat content of your pork roast. The most important thing is that your roast reaches and maintains at least 200-205ºF for a good while. This is required to break down the collagen in the pork roast that can otherwise make it tough and chewy.

How to Serve Crock Pot Slow Cook Pork Roast

Now that your pork roast is fully cooked, it’s ready to serve. I like to slice it up with a large knife and top it off with a splash of Worcestershire sauce. Pair with all of your favorite side dishes and appetizers for an easy meal that the whole family will love!

And don’t be tempted to throw out the leftover broth in the slow cooker. You can make a flavorful gravy by whisking 1/4 cup of flour into 1 cup of the broth in a medium saucepan or cast iron skillet on the stovetop over medium-high heat. Once it starts to simmer and subsequently thicken, add salt and pepper to taste, and drizzle it all over your juicy pork roast!

What to Serve with Slow Cooker Pork Roast

Crock Pot pork roast goes well with so many different side dishes and appetizers! Here are a few ideas as to what you can serve with your pot roast…
- Pork roast makes the ultimate holiday dinner, paired with baked potatoes, mashed potatoes, honey glazed carrots, sweet corn (or Mexican corn on the cob), bread stuffing, Instant Pot southern green beans, Jiffy bacon corn casserole, cranberry sauce and Grandma’s homemade dinner rolls!
- If you’re looking for more potluck recipes to serve with your pork roast, you’ll love this cheesy CrockPot corn casserole (or Mexican corn casserole), this CrockPot funeral potatoes casserole, cheesy hash brown casserole, tater tot casserole (and cheesy tater tot casserole), and scalloped potatoes and ham.
- It would also go really well served up with the ultimate mashed potato bar, or even this fun and easy baked potato bar!
- This broccoli salad with bacon and cauliflower goes well with just about anything. So does my dill veggie finger salad and even this easy layered salad recipe.
Expert Tips and Recipe FAQ’s

Why is my pork roast not tender in the slow cooker?
You most likely undercooked the pork roast. For a tender pork roast, a long cooking time is required, and the roast needs to reach at least 200ºF with an instant-read thermometer, and then maintain that temperature for a good while. This is the only way to properly break down the collagen in the pork that can otherwise make it tough and chewy.

Can I use other kinds of roasts for this recipe?
Yes, you can use any roast your want. I’ve used this slow cooking method to make a beef roast, whole chicken roast and even a turkey roast.

How should I store leftover Crock Pot pork roast?
Crockpot pork roast is best stored in an airtight container in the refrigerator for up to 5 days. Reheat your pot roast in a covered baking dish in the oven at 350ºF, or you can reheat it in a microwave-safe container in the microwave until hot and ready to serve.

Can you freeze leftover pork roast?
Yes, you can freeze leftover pork roast. Place it into a freezer-safe container or freezer bag and into the freezer for up to 3 months. Be sure to let it thaw out in the refrigerator overnight before reheating in the oven or microwave.

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!
Slow Cooker Pork Roast

Easy slow cooker pork roast that's perfectly pull apart tender & juicy. It's the ultimate set-it-and-forget-it recipe that anyone can make!
6-Quart Slow Cooker
Large Knife
Cutting Board
Meat Thermometer
3-4 pounds Pork Butt Roast
1 Large Yellow Onion (peeled, sliced)
2 teaspoons Minced Garlic
2 Medium Potatoes (chopped)
3 Medium Carrots (peeled, chopped)
2 Medium Parsnips (peeled, chopped)
1 Medium Turnip (peeled, chopped)
1 teaspoon Sea Salt
1 teaspoon Black Pepper
2 cups Chicken Broth
Before getting started, go ahead and grease up your slow cooker with nonstick cooking spray and get all of your veggies prepped.
Start by adding the sliced onions and minced garlic to the bottom of the greased slow cooker.
Next, center your roast on top of the bed of garlic and onions in the slow cooker.
Situate the chopped up root vegetables around the roast in the slow cooker. It's okay to really pile them in there!
Once everything is situated, go ahead and rub the salt, pepper and any other herbs/spices into the pork roast.
Finally, pour chicken broth over the roast and veggies, and then place the lid on top of your Crock Pot.
Now you'll want to set your Crock Pot on low and let it cook for at least 10-12 hours*, or until it reaches an internal temperature of at least 200ºF with a meat thermometer, and the roast easily falls apart when prodded with a fork.
That's it! Serve and enjoy with your favorite side dishes and appetizers!
*Keep in mind that the cooking time may vary depending on the size and fat content of your pork roast.

How should I store leftover Crock Pot pork roast?

Crockpot pork roast is best stored in an airtight container in the refrigerator for up to 5 days. Reheat your pot roast in a covered baking dish in the oven at 350ºF, or you can reheat it in a microwave-safe container in the microwave until hot and ready to serve.

Christmas, dinner, Dinner Ideas, Easter, Holiday, Main, Main Course, main dish, Meat & Seafood, Pork Recipes, Slow Cooker, Thanksgiving
American, Dinner, Holiday, Main Dish, Thanksgiving
crock pot pork roast, crock pot slow cook pork roast, crockpot pork roast, roast pork slow cooker recipe, slow cooker pork roast
March 28, 2024
Grandma’s Old-Fashioned Pumpkin Pie Recipe
Learn how to make old-fashioned pumpkin pie from my Grandma’s recipe box. You can make it with canned or fresh pumpkin. It’s a classic, family favorite Thanksgiving dessert!

Grandma’s pumpkin pie is one of the more popular desserts, besides pumpkin roll, on my family’s Thanksgiving dessert table. My grandma made pumpkin pie every Thanksgiving, and it’s just always been a staple ingredient for our holiday celebrations.

Of course, we also enjoy apple crumb pie, along with sweet potato pie (my personal favorite), and pecan pie too… But pumpkin pie is always the must have dessert.

Grandma’s recipe card is really worn and tattered, with lots of smudges and fingerprints. That’s how you know a recipe has been well used. It also bears the name of a close family friend, so Grandma actually took time to copy this recipe down after she’d likely eaten the pie; she wanted that recipe.

Why You’ll Love this Recipe…
- This pumpkin pie Grandma made is creamy, thick, and delicious with loads of pumpkin flavor.
- It’s easy to make from scratch, as simple as mixing up the pie filling and pouring it into the pie crust to bake.
- You can use canned pumpkin or fresh pumpkin for this American pumpkin pie recipe… We’ll talk about more options below.
Ingredients and Substitutions Notes
- Pie Crust – You can make a homemade single-layer pie crust, or you can just buy a pre-made pie crust.
- All-Purpose Flour – You can use regular all-purpose flour, or if you’re like me and gluten-free, you can use a good cup-for-cup gluten-free flour.
- Spices – This recipe calls for ground cinnamon, ginger, cloves, and nutmeg. You can also simplify and just use pumpkin pie spice if preferred; just keep in mind pumpkin pie spice also includes allspice.
- Pumpkin – Like I mentioned above, you can use canned pumpkin or fresh pumpkin. You can also use winter squash (or butternut squash); it makes an absolutely delicious pumpkin pie, and it’s a great way to use that over abundant supply of squash sitting in your root cellar. One more note about the pumpkin… When I say pumpkin purée, it means either canned pumpkin or fresh pumpkin that has been roasted, peeled, and mashed up in a blender… Here’s a step-by-step recipe for how to make pumpkin purée.
- Milk – I prefer to use whole milk, and the recipe also calls for evaporated milk. The evaporated milk gives the pie a richness, and it also gives it a subtle caramelized flavor. If you don’t want to use evaporated milk, easy substitutes include cream or half-and-half. Food Network has a great guide to the best evaporated milk substitutes with instructions and measurements.
How to Make Grandma’s Old-Fashioned Pumpkin Pie from Scratch

First things first, make a single pie crust and have it ready to go. Note: If you want, you can reserve a small portion of the crust to create decorative pieces for the top of your finished pie, for instance, leaf or acorn shapes. You’ll want to bake these separately and add them to the finished pie before serving.
1. In a large bowl, mix together the brown sugar, salt, flour, and spices.
2. Slightly beat the eggs with a whisk, and add them to the mixture.
3. Add the pumpkin purée, milk, and evaporated milk, and mix everything together well.
4. Pour the pie filling into your pie shell.
1. Bake at 425° for about 15 minutes; then reduce the temp to 350° and bake for about 40 minutes. You can use a pie shield to keep the crust from burning.
Then just allow the pie time to cool completely. You can serve it with whipped cream, or chill in the refrigerator until you’re ready to serve it.

Expert Tips and Recipe FAQ’s

How do you make pumpkin pie not soggy on the bottom?
There are several ways to avoid soggy pie crust, including blind baking, brushing the crust with egg before baking, or putting your pie plate directly on a hot baking sheet already in the oven while baking.

How do you tell when pumpkin pie is done?
Pumpkin pie is done when a knife or toothpick inserted in the pie comes out clean. If you gently shake it, the pie will be just a little jiggly in the middle. At this point, you want to pull it out of the oven, or you risk it splitting in the middle. I’ll also say this… While overcooking your pie can lead to splitting, when in doubt, bake it some more.

How should you store pumpkin pie?
Cover the pie, and place it in the refrigerator. It should keep for at least 3 to 4 days.

Can you freeze it?
Yes, you can. In fact, it’s a great pie to make ahead, especially if you’re using a foil pie plate. Just be sure you allow it time enough to cool completely before you cover it tightly with plastic wrap and aluminum foil, and place it in the freezer.
More Great Pumpkin Desserts
If you’re looking for more holiday recipes like pumpkin pie, you’ll find a whole slew of them on my list of Best Thanksgiving Recipes.
Watch the video below, where I’ll walk you through every step of this recipe. I get it; sometimes it helps to actually see the recipe in action. You can also find my recipes on YouTube, Pinterest, Facebook, and right here on the website.

[adthrive-in-post-video-player video-id=”VZEpev1h” upload-date=”2021-11-19T00:00:00+00:00″ name=”Grandma’s Old-Fashioned Pumpkin Pie from Scratch” description=”How to make old-fashioned pumpkin pie from Grandma’s recipe box. Make it with canned or fresh pumpkin. Family favorite Thanksgiving dessert!” player-type=”default” override-embed=”default”]
Grandma’s Old-Fashioned Pumpkin Pie Recipe

How to make old-fashioned pumpkin pie from Grandma's recipe box. Make it with canned or fresh pumpkin. Family favorite Thanksgiving dessert!
Mixer
Whisk
Pie Plate
Pie Shield
1 1/4 cups light brown sugar
3/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 large eggs (slightly beaten)
2 2/3 cups pumpkin
1 1/2 teaspoons whole milk
1/2 cup evaporated milk
1 single pie crust (unbaked)
Pre-heat the oven to 425° F.
In a large bowl, whisk together the brown sugar, salt, flour, and spices.
Slightly beat the eggs with a whisk, and add them to the mixture.
Add the pumpkin purée, milk, and evaporated milk, and mix everything together well.
Pour the pie filling into your prepared and unbaked pie shell.
Bake at 425° F for about 15 minutes; then reduce the temp to 350° F and bake for about 40 minutes, or until a knife inserted near the center comes out clean. You can use a pie shield to keep the crust from burning.
Then just allow the pie time to cool completely before serving. You can serve it with whipped cream or ice cream.
*You can use canned pumpkin or fresh pumpkin. You can also use winter squash (or butternut squash); it makes an absolutely delicious pumpkin pie. If using fresh pumpkin, you’ll need to cook, peel, and mash the pumpkin into a purée.

How do I tell when pumpkin pie is done?

It’s done when a knife or toothpick inserted in the pie comes out clean. If you gently shake it, the pie will be just a little jiggly in the middle. At this point, you want to pull it out of the oven, or you risk it splitting in the middle. I’ll also say this… While overcooking your pie can lead to splitting, when in doubt, bake it some more.

How should I store pumpkin pie?

Cover the pie, and place it in the refrigerator. It should keep for at least 3 to 4 days.

Desserts, Pies & Pastries, Thanksgiving
American
American pumpkin pie recipe, classic pumpkin pie, Grandma’s pumpkin pie, how to make pumpkin pie, old fashioned pumpkin pie recipe, old-fashioned pumpkin pie, pumpkin pie from scratch, pumpkin pie grandma
November 16, 2021
Easy Pumpkin Gooey Butter Cake
Whip up a delicious pumpkin gooey butter cake with just a handful of ingredients, including a cake mix and cream cheese. It has all the ooey goodness of butter cake, but with pumpkin spice!

I spent my younger years in St. Louis, Missouri, and if you’ve ever been to St. Louis, you know that this ooey gooey butter cake recipe is a St. Louis icon, staple, whatever you want to call it. Let’s just say it was one of my favorite desserts from an early age.

There are a lot of St. Louis foods I love; in fact, you can find the best St. Louis gooey butter cake at Soulard Market.

However, my ooey gooey pumpkin cake is a fall/Thanksgiving twist to that favorite, iconic dessert. And man, is it ever delicious. You’re going to love it!

Why This Recipe Works
- There’s just something really yummy about cream cheese mixed together with butter and powdered sugar.
- And then, of course, there’s the chewy crust and crackle-y top, probably my favorite things about gooey butter pumpkin cake.
- It only takes a few ingredients to make this dessert.
- And it can be made in a jiffy. Pumpkin butter cake takes less than 20 minutes mix time from start to bake time.
Ingredient Notes
- Yellow Cake Mix – You can use just a regular yellow cake mix or a gluten-free yellow cake mix. I like to make my pumpkin spice gooey butter cake gluten-free.
- Pumpkin Pie Spice – Store bought works, but you can also make your own pumpkin pie spice; it’s super easy to do.
- Salted Butter – Be sure to use salted butter, so you’re not missing out on flavor.
- Cream Cheese – I prefer to use full fat cream cheese for pumpkin ooey gooey cake, but you can substitute reduced fat or Neufchatel cream cheese, and your finished cake will still be really good.
- Pumpkin Purée – I get a lot of questions about where to find pumpkin purée, and I’m gonna let you in on a little secret… It’s just canned or mashed up pumpkin. You can use canned pumpkin straight from the can, or you can make homemade pumpkin purée, using a fresh pie pumpkin and your blender.
How to Make Pumpkin Gooey Butter Cake

First Make the Crust…
1. Mix together the cake mix and pumpkin pie spice.
2. Add the softened butter and 2 eggs, mixing everything together really well. It’ll form a stiff, somewhat crumbly batter.
3. Spread or pat the mixture into an un-greased 9×13 baking pan.
Then Make the Filling…
1. In a separate mixing bowl, mix together the egg, softened cream cheese and butter, and pumpkin purée.
2. Slowly and gradually add the powdered sugar to the mixture, mixing well between each addition.
3. Spread the filling onto the crust as a second layer.
1. Bake at 350° for about an hour, or until a toothpick comes out barely gooey. Once you remove it from the oven, allow it to cool for about 15 to 20 minutes; then sprinkle powdered sugar over the top.
Expert Tips and Recipe FAQ’s

Can you use winter squash instead of pumpkin?
Yes, you absolutely can; in fact, winter squash makes a fabulous pumpkin pie. You’d just need to roast the squash and purée enough of it (in a blender) to make this pumpkin gooey butter cake recipe.

Does it need to be refrigerated?
Because of the cream cheese in the ooey gooey pumpkin cake, it does need to be covered and stored in the fridge. It should last at least 3 to 5 days (although probably not, if your house is like mine and filled with hungry, growing boys).
More Pumpkin Recipes for You To Enjoy:

If you love this pumpkin gooey cake, you’ll love these recipes too…
Watch the video below, where I’ll walk you through every step of this recipe. I get it; sometimes it helps to actually see the recipe in action. You can also find my recipes on YouTube, Pinterest, Facebook, and right here on the website.

[adthrive-in-post-video-player video-id=”c4RSfoFm” upload-date=”2021-11-03T00:00:00+00:00″ name=”Easy Pumpkin Gooey Butter Cake” description=”Whip up a delicious pumpkin gooey butter cake with a cake mix and cream cheese. All the ooey goodness of butter cake, but with pumpkin spice!” player-type=”default” override-embed=”default”]
Pumpkin Gooey Butter Cake

Whip up a delicious pumpkin gooey butter cake with a cake mix and cream cheese. All the ooey goodness of butter cake, but with pumpkin spice!
Hand Mixer
Mixing Bowl
9×13 Baking Dish
Powdered Sugar Shaker
Crust:
1 yellow cake mix
1 teaspoon pumpkin pie spice
8 tablespoons salted butter (softened)
2 large eggs
Filling:
1 large egg
8 ounces cream cheese (softened)
4 tablespoons salted butter (softened)
1/2 cup pumpkin
4 1/3 cups powdered sugar
Crust:
Mix together the cake mix and pumpkin pie spice.
Add the softened butter and eggs, mixing everything together really well. It'll form a stiff, somewhat crumbly batter.
Spread or pat the mixture into an un-greased 9" x 13" baking pan.
Filling:
In a separate mixing bowl, mix together the egg, softened cream cheese and butter, and pumpkin purée.
Slowly and gradually add the powdered sugar to the mixture, mixing well between each addition.
Spread the filling onto the crust as a second layer.
Bake at 350° for about an hour, or until a toothpick comes out barely gooey. Once you remove it from the oven, allow it to cool for about 15 to 20 minutes.
Then sprinkle powdered sugar over the top and serve.
*I get a lot of questions about where to find pumpkin purée, and I’m gonna let you in on a little secret… It’s just canned or mashed up pumpkin. You can use canned pumpkin straight from the can, or you can make homemade pumpkin purée, using a fresh pie pumpkin and your blender. You can also use winter squash instead of pumpkin. You just need to roast the squash and purée enough of it (in a blender) for the recipe.

Can I make this gluten-free?

Yes, you can. You can use a gluten-free yellow cake mix; and just be sure to check your other ingredient labels to make sure they’re all gluten-free.

Does it need to be refrigerated?

Because of the cream cheese in the cake, it does need to be covered and stored in the fridge. It should last at least 3 to 5 days.

cakes, Desserts
American
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November 3, 2021
Dutch Apple Crumb Pie
Learn how to make an easy Dutch apple crumb pie from scratch. Make it homemade with crumb-topped cinnamon spiced apples, baked in the best pie crust ever!

Apple crumb pie is one dessert I make every fall and Thanksgiving, and I love to enjoy it with a scoop of vanilla ice cream (or cinnamon ice cream).

While apple pie and apple crisp without oats taste good any time of year, there’s something about going to the orchard when the air is just getting crisp outside, picking up a bushel of apples, and making all the apple recipes, including this apple pie with crumb topping.

When it comes to apple pie, I love using the freshest apple I can possibly find. It adds so much more flavor into the pie than the average store-bought apple. Sometimes I also add a pinch of homemade apple pie spice for extra flavor.

One of my favorite things about making apple crumble pie is the fact that you don’t have to add a top crust. While a top crust isn’t necessarily hard, Dutch apple pie topping is easier and quicker.

This pie actually inspired one of my favorite personal-sized desserts with a crumb topping, stuffed pears.

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What is Dutch Apple Pie?

Dutch apple pie is easier than a traditional apple pie because it only involves a single pie crust. Instead of the second crust, the delicious apple pie filling is covered with a streusel topping that crumbles right over the apples.

That streusel topping is made with butter, flour, and sugar.

Why This Recipe Works
- This is definitely my favorite apple pie recipe, not only because it’s easy to make, but also because it’s so delicious. If you’re a beginner pie baker, apple pie with streusel topping is definitely the best apple pie recipe to start with on your pie making journey. You can even make delicious baked cinnamon apples without the crust.
- The combination of the cinnamon apple pie filling with the buttery streusel topping makes a pie that everyone will love.
- The butter, combined with the sugar and brown sugar, give the topping a slightly crispy texture with every single bite.
Ingredient Notes
- Pie Crust – This is the perfect pie crust and my favorite crust to use. I usually make it gluten-free, but you can make it with regular all-purpose flour, as well. It’s a buttery crust that adds loads of flavor to your pie.
- Apples – For any kind of apple crisp, cobbler, crumble, or pie, I love using seconds; seconds are imperfect apples you can often buy cheaper and in bulk at an orchard or farmer’s market. I prefer to use Jonathan apples or Jonagold apples. Jonagolds are a cross between Jonathans and Golden Delicious, and they are so sweet, tart, and crisp. Some more of the best apples to use for pie include Granny Smith apples, Golden Delicious, Pink Lady, Honeycrisp, Braeburn, Cortland, and Northern Spy. According to Bob’s Red Mill, Northern Spy is a rare apple and hard to find; but if you love apple pie, it’s definitely one you may want to hunt down.
- All-Purpose Flour – While I use a gluten-free flour, you can also use a regular all-purpose flour.
- Lemon Juice – I prefer to use my favorite Minute Maid lemon juice, which you can find in the freezer juice section of the grocery store.
How to Make Apple Crumb Pie

There are 3 parts to this wonderful autumn dessert, including the crust, the apple pie filling, and the crumble topping. Let’s start with the crust.

Make the Pie Crust…

If you prefer a traditional roll-out crust, this pie crust is the way to go. If you want to keep it easy, try making this no-roll pie crust or use a store bought pie crust.
Make the Apple Pie Filling…
1. Wash, core, peel, and thinly slice the apples, adding them to a large bowl. An apple peeler makes this process so much easier and quicker too.
2. Melt the butter, and mix it into the prepared apples. Then add the sour cream, sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Mix together well.
3. Take your pie crust out of the fridge, and pour the apple mixture into the pie shell.
Make the Dutch Apple Pie Topping…
1. Add flour, brown sugar, and sugar to a small mixing bowl, and mix together well.
2. Slice cold butter into the dry ingredients.
3. Then mix together with a pastry blender. It will form into a nice crumbly mixture.
4. Top off your pie with the crumble topping, making sure you crumble it all up around the edge, as well.
How to Bake Apple Pie…

Place your pie plate on a baking sheet (a cookie sheet works just fine), and bake at 375° F for about an hour. And as I’ve recommended before, you can use a pie shield to keep your crust from getting too brown around the edges.

Once your Dutch apple crumb pie is done, take it out of the oven, and allow it to cool on a wire rack. Serve it with a scoop of vanilla ice cream or a dollop of homemade whipped cream.

Expert Tips and Recipe FAQ’s

How do you know when a Dutch apple pie is done?
The crust and crumb topping will turn a nice golden brown. The apple pie filling will also be very bubbly, and the apples will soften; you can test them with a fork.

How do I store it?
You can make this pie in advance, but I wouldn’t recommend more than a day ahead of time, unless you’re going to freeze the pie. To store the pie, I recommend covering it well and placing it in the refrigerator. You can warm it up the next day at a low temperature in the oven, or in the microwave.

Can you freeze apple pie?
Yes, you can freeze this deep dish apple crumb pie. Just make sure it’s covered well so it doesn’t get freezer burn. You may also want to make it in a pie dish you don’t plan to use again before you take the pie out of the freezer; or use a disposable aluminum pie plate. When you’re ready to eat it, be sure to allow plenty of time to thaw before serving.

Can I make this pie gluten-free?
You can absolutely make it gluten-free by substituting a good gluten-free flour (<— this one’s my favorite) for the all-purpose flour. And then also make the pie crust with gluten-free flour. Also, be sure to check labels on all of the ingredients, just to be safe, especially the spices you use, because they can be a risk for cross-contamination.

MORE FAMILY FAVORITE PIE RECIPES:
Find more holiday dessert recipes on my list of Favorite Thanksgiving Recipes.

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!
Dutch Apple Crumb Pie

How to make an easy Dutch apple crumb pie from scratch. Homemade with crumb-topped cinnamon spiced apples, baked in the best pie crust ever!
Johnny apple peeler
Nested Mixing Bowls
Pastry Blender
Glass Pie Plate
Baking Sheet
Pie Shield
Pie Server
1 single pie crust
Apple Pie Filling:
6 cups apples (sliced)
2 tablespoons salted butter
2 tablespoons sour cream
1/4 cup cane sugar
1/4 cup light brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 teaspoons lemon juice
Crumb Topping:
1/2 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup cane sugar
1/4 cup salted butter (sliced cold)
Make a single pie crust and have it ready to go beforehand.
Pre-heat your oven to 375° F.
Apple Pie Filling:
Wash, core, peel, and thinly slice the apples, adding them to a large bowl.
Melt the butter, and mix it into the prepared apples.
Then add the sour cream, sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Mix together well.
Pour the apple pie filling into the pie shell.
Crumb Topping:
Mix together the flour, brown sugar, and sugar.
Then slice cold butter into the dry ingredients, and mix together with a pastry blender. It will form into a nice crumbly mixture.
Top off your pie with the crumble topping, making sure you crumble it all up around the edge, as well.
Place your pie plate on a baking sheet, and bake at 375° F for about 1 hour, possibly a little longer depending on whether or not your crust is done.
Once the pie is done, take it out of the oven, and allow it to cool on a wire rack, 'til you're ready to slice it up and serve it.
*You can make this pie gluten-free by substituting a good gluten-free flour (<— this one’s my favorite) for the all-purpose flour. And then also make the pie crust with gluten-free flour. Also, be sure to check labels on any of the above ingredients, just to be safe, especially the spices you use.

*An easy way to prep the apples is to use an apple peeler. It just makes the process so much quicker and easier.

How do you know when a Dutch apple pie is done?

The crust and crumb topping will turn a nice golden brown. The apple pie filling will also be very bubbly, and the apples will soften; you can test them with a fork.

How do I store apple crumb pie?

You can make this pie in advance, but I wouldn’t recommend more than a day ahead of time, unless you’re going to freeze the pie. To store the pie, I recommend covering it well and placing it in the refrigerator. You can warm it up the next day at a low temperature in the oven, or in the microwave.

Desserts, Pies & Pastries
American
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October 7, 2021
Easy French Toast Casserole Recipe {with Video}
Make breakfast simple with an easy French toast casserole baked in one pan. You can make it ahead overnight or the same day. Topped with a cinnamon brown sugar topping, it’s the best recipe to make breakfast or brunch for a crowd!

Like Crock Pot French toast casserole, this easy French toast casserole recipe is a win win for those special times when we don’t necessarily feel like going to all the work of making traditional French toast. And let me tell you, one of my pet peeves is when the French toast I’ve already cooked gets cold while waiting on the rest to cook.

A good French toast bake pairs really well with eggs and bacon, or better yet, eggs and sausage. So you don’t have to have all sweet for breakfast, but it does add a little sweet treat to a delicious breakfast time.

While you can make this rich overnight French toast without the topping, it won’t be near as good. The topping is super quick to mix up, and you can just crumble it right onto the casserole before baking.

Be sure and check out the accompanying video in the post below. It’ll walk you through all the steps of how to make this delicious breakfast bake, so you don’t miss a beat.

Want more breakfast favorites? My kids’ absolute favorites are brioche French toast casserole and blueberry French toast casserole.

Why Make This Recipe for Breakfast?

French toast meets bread pudding. You’ll love this cinnamon French toast bake recipe because it…
- Takes 30 minutes to make – While it takes longer to chill and bake, it’s super easy and quick to make. And you’re not standing in front of the stove making breakfast while everyone else is having fun or off doing their own thing. Instead you can throw it together the night before, then put it in the oven when you’re ready to eat.
- Everyone can eat at the same time, and it’ll still be warm – While you can keep French toast warm in the oven, while waiting on the rest of it to cook, this is just so much easier because it’s all in one pan, all baked at the same time.
- It’s perfect for Sunday morning or a special occasion, like Christmas morning. It makes a great everyday breakfast or holiday breakfast. It’s always a hit and a great option for Mother’s Day too, because it’s pretty easy for kids to make, with a little guidance from Dad or a trusted adult.
- It’s delicious – I’ve been told this delicious French toast casserole is much like a bread pudding. Oh my word, the cinnamon brown sugar topping on top of the French toast casserole is my absolute favorite. With a drizzle of maple syrup, a slice of this wonderful casserole is just so mouthwateringly delicious.
- It’s budget-friendly – I usually always make the best French toast casserole with white bread, just plain old sandwich bread. While it does use quite a few eggs, the rest of the ingredients you likely already have in your pantry or freezer. I’d estimate you can make baked French toast for less than $8, depending on the ingredients you already have on hand.
Ingredients and Substitutions Notes

Just gather up a few simple ingredients to get started making this easy French toast bake…
- Sandwich bread – The main decision you have to make is which bread is the best bread for French toast casserole. And to that I’d answer the best type of bread is just a good old loaf of sandwich bread; in fact, I prefer to just use butter bread. Now you can use a loaf of whole wheat bread, sourdough bread, Texas toast, challah bread, crusty French bread, Italian bread, Kings Hawaiian Rolls, brioche bread, cinnamon swirl bread, crescent rolls, or really any other type of fresh baked bread. Any of them will be delicious. But a good French toast bake with white bread is just as good, in my opinion.
- Pecans – We use chopped pecans. You can also use walnuts, black walnuts, or almonds if you want.
- Large Eggs
- Whole Milk – You can use 2% milk or skim milk, but I recommend using whole milk, or a mixture of whole milk with half-and-half for an even creamier texture. If you need to make it dairy-free, substitute almond milk, coconut milk, soy milk, or oat milk instead.
- Pure maple syrup – Be sure to use real maple syrup, not table syrup. There’s a distinct difference, and subbing artificial table syrup will change the texture, flavor, and especially the amount of sweetness in your casserole.
- Vanilla Extract – This is going to add a cozy flavor to the baked French toast casserole.
- Sea Salt – I prefer to use Redmond Fine Sea Salt.
- Spices – You’ll need ground cinnamon and ground nutmeg. Of course, if you want a bit more fall flavor to your casserole, you can also substitute pumpkin pie spice.
- Topping – The topping is, in my opinion, the best part about this overnight breakfast casserole, and it includes butter, brown sugar, and ground cinnamon. Again, if you need to make it dairy-free, you can substitute vegan butter.
Alternative Ingredients Ideas from Readers

Readers have given us a lot of creative ideas for ways to really switch up this recipe for French toast casserole and add your own touch to this sweet breakfast casserole.
- Top with a powdered sugar glaze instead of, or in addition to, the brown sugar topping.
- Mix some of this apple pie spice recipe into the cinnamon streusel topping!
- Add raisins or dried cranberries when you add the bread and pecans.
- Add fresh strawberries, blueberries, or raspberries.
- Speaking of milk, use eggnog in place of milk, especially around the holidays.
- Use part heavy cream, part whole milk for an extra rich casserole.
- In place of pecans, try other nuts, like chopped walnuts or almonds.
- Add a handful of chocolate chips for melty chocolaty flavor.
- Try adding bacon… Because everything’s better with bacon!
- Try baking the casserole in a bundt pan, inverting it after baking, to make it even prettier.
How to Make Easy French Toast Casserole

This is a fairly simple French toast casserole with sliced bread. It only takes a few steps to make.
Make the Casserole…
First cut the bread slices into 1-inch cubes and place it in a greased 9×13 baking dish, along with the chopped pecans. You can layer the bread cubes and pecans so everything’s blended well in the dish. Tip: You can cut the bread into cubes using a knife or a pastry cutter.

Then in a large bowl, whisk together the eggs, milk, pure maple syrup, vanilla, salt, cinnamon, and nutmeg, to make a sort of custard mixture.

Pour the egg mixture over the bread and pecans, making sure all the bread is good and soaked. Then cover the casserole dish with plastic wrap, and chill the casserole in the fridge for a good 4 to 6 hours or more, just to let that custard mixture soak into the bread really well. Overnight is best.
Make the Topping…
Before baking the next morning or the next day, pre-heat the oven to 350° F; then in a small bowl, mix up your topping by combining the butter, brown sugar, and cinnamon with a pastry blender.

Crumble the topping on the top of the casserole as best you can. It’s a really moist mixture, so it’s more like clumps of cinnamon brown sugar.
Bake It…
Cover the baking dish with aluminum foil, and bake at 350°F for about 25 to 30 minutes. Then uncover and bake it for an additional 15 to 20 minutes, ’til it’s golden brown.

When you remove it from the oven, let it cool for just a few minutes. Then slice into individual servings, and serve with powdered sugar or maple syrup.
It also pairs well with flavored syrups like blueberry syrup, whipped cream, fresh berries, fresh fruit, sausage, or bacon and eggs. You’ll especially enjoy a slice of French toast breakfast casserole with your morning cup of coffee or hot tea.

Expert Tips and Recipe FAQ’s

Do you really have to chill the casserole overnight?
While this really is best as an easy overnight French toast casserole, you don’t have to chill it. But let me just say, the flavors and texture of the casserole will be at their best after chilling for at least a few hours. If you’re in a hurry, didn’t have time to plan ahead, and need to make it now, that’s ok. Just mix it up, make sure the bread is moistened well with the egg mixture, add the topping, and bake it. But if you do have time, just cover the casserole dish with plastic wrap or aluminum foil, and chill in the fridge overnight.

What are gluten-free and dairy-free options for this baked French toast recipe?
Just substitute your favorite gluten-free bread in place of the regular sandwich bread included in the ingredients. You can also substitute almond milk, coconut milk, soy milk, oat milk, or another non-dairy milk, instead of whole milk; and you can use a dairy-free butter substitute in the topping. Always check all of your other ingredients, as well, to make sure they’re really gluten-free and dairy-free.

Why is my French toast casserole soggy?
There can be multiple reasons for this. 1. There may be too much egg mixture to soak into the bread or it may need longer to soak into the bread, in which case you can soak the bread in a separate bowl overnight, then transfer to the baking dish (without all the extra liquid) right before baking. 2. It may not have baked long enough. 3. And if you want to prevent soggy French toast casserole altogether, I’d suggest leaving your bread open the night before, so it can dry out just a bit; stale bread, crusty bread, or day-old bread soaks up the egg mixture more easily and readily.

Can you freeze French toast casserole?
Normally, you’ll just store any leftovers in the fridge. But if you wish to freeze it, you can. While I recommend covering it well and freezing it after it’s already been baked, you can also freeze it before baking (though I’d add the topping later before actually baking it). Keep in mind it’ll keep longer in the freezer if it’s already been cooked. Just be sure you have plenty of time for it to thaw and re-heat when taking it out of the freezer. Allow time for it to thaw in the fridge before cooking or re-heating in the oven or microwave.

How should you store leftovers?
Store any leftovers in an airtight container in the fridge; they should keep for 2-3 days.

More Breakfast and Brunch Recipes for You to Enjoy

Sometimes on weekends, and especially on holidays and birthdays, we’ll make blueberry buttermilk pancakes or our favorite recipe for cinnamon French toast.

April J. Harris has a delicious recipe for blueberry bread and butter pudding. And cook up a batch of make ahead stuffed French toast with Mommy Hates Cooking.

Check out all our breakfast recipes for more easy breakfast ideas, like my grandma’s cinnamon streusel coffee cake.

Reader Comments and Praise for This Recipe

This easy baked French toast casserole is a tried and true reader favorite!

“I have made this wonderful and perfect french toast casserole TWICE!!! 💕 The first time I was sad I didn’t make more,lol. The next batch is finishing in the oven for our neighbors. Thanks Mel for posting and showing how easy it really is to make.” – Denise

“I made this today and it was delicious. I prepped it the night before and let the bread sit out to get a little dry and it worked out great. One of my granddaughters said, I can just taste the love you put in this. So thanks for sharing the recipe.” – Mandy

“Best French toast casserole we’ve ever had. This is our new go to for all special occasions. Everyone loved it! Thank you for the wonderful and delicious recipe!” – Jojo

“This French toast casserole was AMAZING! Instead of milk I used eggnog, as you suggested, and it was ooooh so good. Everyone loved it. Is my go-to crowd pleaser now!” – Valerie

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!
Easy French Toast Casserole

Make breakfast simple with easy French toast casserole baked in one pan. Make ahead overnight or same day. Best recipe for a crowd!
Whisk
Mixing Bowl
9×13 Baking Dish
Pastry Blender
Aluminum Foil
Casserole:
20 ounces sandwich bread
1 cup pecans (chopped)
8 large eggs
2 cups whole milk
1/4 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Topping:
4 tablespoons salted butter (sliced)
1/2 cup light brown sugar
1 teaspoon ground cinnamon
Grease a 9"x13" baking dish.
Cut the bread into small 1-inch cubes, and layer with the chopped pecans in the baking dish.
In a large bowl, whisk together the eggs, milk, pure maple syrup, vanilla extract, salt, cinnamon, and nutmeg, to make a sort of custard mixture.
Pour the egg milk mixture over the bread and pecans in the baking dish.
Cover and chill for a good 4 to 6 hours or overnight.
When you're ready to bake the casserole, remove it from the fridge, and pre-heat the oven to 350° F.
Using a pastry blender, mix together the sliced butter, brown sugar, and cinnamon in a small mixing bowl.
Crumble or clump the topping on the top of the casserole.
Cover the baking dish with aluminum foil, and bake at 350° F for about 25 to 30 minutes. Then uncover and bake it for an additional 15 to 20 minutes, 'til it's golden brown.
Once it’s thoroughly cooked through, remove it from the oven and let it cool for just a few minutes.
Then slice and serve with powdered sugar and maple syrup.
*20 ounces is about 22 slices of the butter bread (or white bread) that I use. You can use a loaf of sourdough, Texas toast, challah bread, French bread, Kings Hawaiian Rolls, brioche, cinnamon swirl bread, crescent rolls, or really any other type of fresh baked bread. Any of them will be delicious.

*Be sure to use real maple syrup. Table syrup will change the texture, flavor, and especially the amount of sweetness in your casserole.

*While this really is best as an overnight French toast casserole, you don’t have to chill it. But let me just say, the flavors will be at their best after chilling for at least a few hours. If you’re in a hurry, didn’t have time to plan ahead, and need to make it now, that’s ok. Just mix it up, make sure the bread is moistened well with the egg mixture, add the topping, and bake it.

Store any leftovers in the fridge.

Breakfast & Brunch, main dish
American
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September 16, 2021
Perfect Instant Pot Sweet Potatoes the Easy Way
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.

Steaming Trivet for the Instant Pot – You’ll need this to keep the potatoes up out of the water.

WHY COOK SWEET POTATOES IN THE INSTANT POT?

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.

Let’s walk through the recipe steps…
1. Add the water to your Instant Pot, and place a steaming trivet down inside.
1. 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
1. 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.
2. Allow the pressure cooker to naturally release pressure for 10 minutes.
3. 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.
1. Carefully remove the lid, and remove the sweet potatoes to a cutting board or plates.
1. 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!
- Mix up a quick batch of whipped cinnamon butter to spread on your baked sweet potatoes.
- 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.

WAYS TO USE PRESSURE COOKER SWEET POTATOES

Sometimes the best recipes are the simplest recipes, such as quick and easy creamy mashed sweet potatoes. Also, this sweet potato breakfast hash makes a killer meal for the family.

Sweet potato chips are a delicious side for burger night, and they’re a great alternative to potato chips if you’re looking for a bit more variety!

Drenched in a butter and brown sugar sauce, these delicious Traeger grilled sweet potatoes are simply hard to beat.

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

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Perfect Instant Pot Sweet Potatoes the Easy Way

How to make easy Instant Pot sweet potatoes to eat whole, mashed, or use in your favorite recipes. Healthy side dish, perfect for casserole!
OXO Good Grips Vegetable Brush
The Step-by-Step Instant Pot Cookbook: 100 Simple Recipes for Spectacular Results — with Photographs of Every Step
Instant Pot Duo Crisp Pressure Cooker 11 in 1, 8 Qt with Air Fryer, Roast, Bake, Dehydrate and more
22 Pcs Accessories for Instant Pot 6 8 Qt
Instant Pot Stainless Steel Official Wire Roasting Rack, Compatible with 6-quart and 8-quart cookers
Watkins Gourmet Spice Tin, Pure Ground Cinnamon, 6 oz. Tin, 1-Count
4 medium-sized sweet potatoes
1 cup water
Rinse and scrub your sweet potatoes before getting started, so they’re ready to go.
Add the water to your Instant Pot, and place a steaming trivet down inside.
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!

Mix up a quick batch of whipped cinnamon butter to spread on your baked sweet potatoes.

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
American
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November 3, 2020
Creamy Cheesy CrockPot Corn Casserole
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.

INGREDIENTS YOU’LL NEED:
- Cream cheese
- Heavy whipping cream
- Salted butter
- Sugar
- Sour cream
- Frozen corn
- Corn muffin mix – I prefer to use either Jiffy mix or Aldi’s gluten-free cornbread mix.
- Salt and pepper
- Green onions
- Extra sharp cheddar cheese
- Colby Jack cheese
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:

Slow Cooker – I use my 7-quart slow cooker.

Cutting Board and Knife – for chopping the green onions.

Cheese Grater

HOW TO MAKE SLOW COOKER CORN CASSEROLE

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.
1. 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.
1. Combine everything together with a good stir.
HOW LONG TO COOK CROCKPOT CORN CASSEROLE WITH CREAM CHEESE
1. Cover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
2. 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.
MORE CORN RECIPES:

Here are a few more corn recipes you may enjoy:
GET THE PRINTABLE RECIPE

If you love Crock Pot corn casserole as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Creamy Cheesy CrockPot Corn Casserole

Throw together CrockPot corn casserole with cream cheese and Jiffy mix. Easy side dish recipe for a crowd. Make ahead for Thanksgiving and Easter.
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 12 Total, 6 Count (Pack of 2)
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
American
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October 28, 2020
Cheesy CrockPot Funeral Potatoes Casserole Recipe
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.

And it only takes 2-3 hours to cook, so you can easily make it morning of for a family dinner, served up alongside a good slow cooker pork roast or whole slow cooker chicken and this easy green bean casserole recipe.

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 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!

INGREDIENTS YOU’LL NEED:
- Frozen hash browns, thawed
- Salted butter
- Salt
- Ground black pepper
- Garlic cloves – that secret ingredient I talked about… It’s amazing what a little garlic can do.
- Yellow onion
- Cream of chicken soup – Or if you’d rather, cream of mushroom soup.
- Sour cream
- Sharp cheddar cheese – I prefer to use extra sharp cheddar cheese.
- Corn Flakes
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:

Small and Large Mixing Bowls

Cutting Board and Knife (or Vegetable Chopper)

Slow Cooker – My favorite slow cooker is a beast of a cooker.

HOW TO MAKE CROCKPOT FUNERAL POTATOES

Before getting started, be sure to spray your CrockPot or slow cooker with cooking spray to prevent sticking or scorching.
1. In a large mixing bowl, combine the hashbrowns, melted butter, salt, pepper, minced garlic, minced onion, cream of chicken soup, sour cream.
1. Stir in the cheddar cheese.
1. Spread the mixture into your greased slow cooker.
2. Cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
1. In a small bowl, mix together the slightly crushed Corn Flakes and the melted butter.
2. 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.

MORE POTATO RECIPES YOU MAY ENJOY:
GET THE PRINTABLE CASSEROLE RECIPE

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!

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CrockPot Funeral Potatoes

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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October 27, 2020
Southern Sweet Potato Casserole with Marshmallows
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.

INGREDIENTS YOU’LL NEED:
- Sweet potatoes
- Unsalted butter
- Light brown sugar
- Whole milk
- Large eggs
- Vanilla extract
- Salt
- Chopped pecans
- Mini marshmallows
KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Cutting Board and Paring Knife (or Vegetable Peeler) and Chef’s Knife

Large Stock Pot

Potato Masher or Hand Mixer

Large Mixing Bowl and Whisk

9×13 Baking Dish

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
1. Peel and cut the washed sweet potatoes into cubes.
2. 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.
3. When the potatoes are fully cooked, drain the water, and add the potatoes to a large mixing bowl.
4. 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.
1. 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.
2. Stir the chopped pecans into the sweet potato mixture.
3. Evenly spread the mixture into the prepared baking dish.
4. 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.

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.

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.
MORE THANKSGIVING RECIPES:
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Southern Sweet Potato Casserole

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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October 23, 2020
Easy Homemade Pumpkin Pie Spice (with Recipes)
How to make your own homemade pumpkin pie spice for all your favorite recipes and desserts, including cookies, cakes, breads, pies, and more. Easy DIY mix!

You’re right in the middle of making Grandma’s pumpkin pie recipe, and you realize you’re completely out of pumpkin pie spice. Believe me when I say, been there done that.

But I have a really quick and easy solution for you. Provided you already have just a handful of spices in your pantry, you can make your own pumpkin pie spice in a cinch.

If you’ve ever smelled the scent of pumpkin pie seasoning, you can tell it contains something more than just cinnamon and allspice. In fact, if you read the label on a jar of pumpkin spice seasoning, you’ll see it contains a few very simple fall spices, including cinnamon, ginger, nutmeg, allspice, and cloves.

5 ingredients and 5 minutes are all it takes to make pumpkin spice mix you can use in all your favorite fall and Thanksgiving recipes.

As long as you store your homemade pumpkin spice blend in an airtight container or spice jar that closes tight, it can last you 2 to 3 years.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my spice mixing tips, important info for this recipe, and similar recipe ideas – and get straight to the DIY pumpkin pie spice recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

PUMPKIN SPICE INGREDIENTS YOU’LL NEED:
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:

Small Mixing Bowl and Whisk

Airtight Container or Spice Jar – Make sure whatever you use seals well.

Spice Labels

HOW TO MAKE PUMPKIN PIE SPICE FROM SCRATCH

Making homemade pumpkin pie spice is as simple, quick, and easy as whisking up your ingredients.
1. Place the ground cinnamon, ginger, nutmeg, allspice, and ground cloves in a small bowl.
1. Whisk everything together until well blended.
1. Then just store your homemade pumpkin spice in an airtight container or spice jar that seals well.
IS HOMEMADE PUMPKIN PIE SPICE GLUTEN-FREE?

Homemade pumpkin spice mix is only gluten-free if you use gluten-free spices and seasonings. There can be cross-contamination, so always make sure your ingredients are labeled gluten-free.

WHAT FLAVORS GO WELL WITH PUMPKIN SPICE?

A lot of ingredients pair well with this pumpkin pie spice blend.

Think fall flavors like pumpkin (of course), apple pie spice, vanilla, cream cheese, almonds, pecans, walnuts, oats, and more.

You might even spice things up with a little bit of Cajun spice or hot pepper blend.

WHERE CAN I FIND THE BEST SPICES?

You can find good spices at just about any grocery store, including Walmart.

Personally, I love using Badia spices and seasonings, which I order on Amazon, because all of their single spices are gluten-free (always check labels to be sure). Their spices and seasonings are excellent quality too.

If you want to save money overall, buying in bulk is probably the option for you. Check local health food stores, Whole Foods, etc., because a lot of them will offer bulk spices you can go in and bag yourself. You might also check a bulk food store like Costco or Sam’s Club.

And if you want to order bulk elsewhere online, there are many sites that carry spices, like Watkins, Frontier Co-op, and Bulk Apothecary.

Pumpkin Spice Recipes and Desserts

Ways to use pumpkin pie spice in your kitchen this fall, Thanksgiving, and holiday season!
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Homemade Pumpkin Pie Spice

How to make your own homemade pumpkin pie spice for all your favorite recipes and desserts, including cookies, cakes, breads, pies, and more. Easy recipe you can make in 5 minutes with 5 simple ingredients!
Mixing Bowl
Spice Jars with Labels
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
In a small mixing bowl, whisk together the ground cinnamon, ginger, nutmeg, allspice, and cloves, 'til well blended.
Store your homemade pumpkin spice in an airtight container or spice jar that seals well.
Then use as needed.
Is this gluten-free?

Homemade pumpkin spice mix is only gluten-free if you use gluten-free spices and seasonings. There can be cross-contamination, so always make sure your ingredients are labeled gluten-free.

Pantry Staples, Spices and Seasonings
American
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September 3, 2020
Easy Apple Crumble without Oats
One of my favorite things to make every fall is this easy apple crumble without oats, straight from my grandma’s recipe box. It’s amazing how good sliced apples with a cinnamon brown sugar topping can taste.

It seems Grandma collected recipes everywhere she went; and this apple crisp without oats was no exception.

As with all my favorite apple recipes, I use my favorite apple peeler tool to help me make quick work of this beloved old-fashioned apple crumble. It cores, peels, and slices the apples all in one shot.

The streusel topping comes together in about 5-10 minutes. Made with flour, sugar, and cinnamon, you can crumble it right on top of the apples and then bake. It’s so easy! Sometimes I even mix in a pinch of homemade apple pie spice.

While my favorite Dutch apple crumb pie involves a little more work, it’s yet another family favorite dessert this time of year. You may also enjoy stuffed pears without oats.

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Why This Recipe Works
- The apples alone are delicious, like warm baked cinnamon apples.
- You don’t even need a crust for this apple crumble recipe, because you’ll crumble the crust right on top.
- Then the butter allows that crust to melt down into the apples, giving a crispy flavorful kick to every single bite of this delicious dessert.
Ingredient Notes
- Apples – For any kind of apple crisp, cobbler, crumble, or pie, I love using seconds; seconds are imperfect apples you can often buy cheaper and in bulk at an orchard or farmer’s market. I prefer to use Jonathan apples or Jonagold apples. Jonagolds are a cross between Jonathans and Golden Delicious, and they are so sweet, tart, and crisp. Some more of the best apples to use include Granny Smith apples, Golden Delicious, Pink Lady, Honeycrisp, Braeburn, and Northern Spy. According to Bob’s Red Mill, Northern Spy is a rare apple and hard to find; but if you love apple pie, it’s definitely one you may want to hunt down.
- All-purpose flour – You can also make this with gluten-free flour.
- Light brown sugar – I prefer to use light over dark because of the texture and slight fluffiness it gives to the topping.
- Salted butter – You can also use unsalted butter, if preferred; but you may want to add a bit more salt to the topping if you do.
How to Make Apple Crumble without Oats

This apple crisp recipe without oats is so easy to make; it involves just a few steps…
1. Core, peel, and slice the washed apples, and add them to a greased 9×13 casserole dish.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, sugar, and brown sugar.
3. Using a pastry blender, mix the dry ingredients with the unbeaten eggs and melted butter, forming a kind of crumble topping.
4. Crumble the topping right over the apples.
1. And that’s it. Just bake it uncovered for the first 20 minutes (at 425° F); it should be a nice golden brown. Then cover it with foil, and bake another 10 to 15 minutes, ’til the apples are tender.
2. Once you’ve removed it from the oven, allow it to cool for about 15 minutes before serving.
How to Serve Apple Crisp

Serving apple crumble with vanilla ice cream is the absolute best! You can serve it with whipped cream too, but personally, I go for the ice cream every time.

While it’s delicious when served warm from the oven, especially with a nice warm mug of coffee, it’s equally as delicious when it’s cold. So no worries if you’re making this dessert in advance.

Expert Tips and Recipe FAQ’s

Is there a difference between apple crisp and apple crumble?
Here in the States, the terms can be used interchangeably. However, most of the time a crisp involves oats; not always, but most of the time. Grandma called this an apple crisp. I’m mostly calling it an apple crumble because of the brown sugar cookie-like crisp topping and no oats. Crumble is what comes to my mind when I think about this dessert.

Can I make it gluten-free?
Yes, you most definitely can; in fact, I use my favorite gluten-free flour to make this recipe. Just make sure all of your other ingredients are gluten-free too.

How should I store it?
We usually let apple crumble sit out on the counter for 2-3 days just fine. Any longer, and you may want to throw it in the refrigerator. You can also freeze this dessert, baked or unbaked. Just be sure to store it in an airtight container or baking dish, so it doesn’t get freezer burn.

Why is my apple crumble dry?
This particular crumble is so moist and delicious. However, I suppose it could depend on the apples you use and the cook time. It could also depend on the amount of butter you use in the recipe. 8 tablespoons seems to be the right amount of butter to give this topping the right amount of crispness and moisture that blends right in with the apples.

Why is my crumble topping not crispy?
This has to do with ingredient quantities. You may not have just the right ratio of flour, butter, or sugar. The light brown sugar also plays a role in giving it a crunchier texture.
MORE APPLE DESSERTS AND RECIPES:
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!
Apple Crumble without Oats

How to make an easy homemade apple crumble without oats, from Grandma's recipe box. Sliced apples with the best cinnamon brown sugar topping.
Johnny apple peeler
9×13 Baking Dish
Mixing Bowl
Whisk
Pastry Blender
12 to 15 apples (cored, peeled, and sliced)
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 cup cane sugar
1 cup light brown sugar
2 large eggs
8 tablespoons salted butter (melted)
Pre-heat the oven to 425° F.
Core, peel, and slice the washed apples, and add them to a greased 9×13 baking dish.
In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, sugar, and brown sugar.
Using a pastry blender, mix the dry ingredients with the unbeaten eggs and melted butter, forming a kind of crumble topping.
Crumble the topping right over the apples.
Bake, uncovered, at 425° F for about 20 minutes; the crust should be a nice golden brown. Then cover with aluminum foil, and bake an additional 10 to 15 minutes, 'til the apples are tender.
Once you’ve removed it from the oven, allow it to cool for about 15 minutes before serving.
Serve with a scoop of vanilla ice cream or a swirl of whipped cream.
*You can also make this with gluten-free flour.

How should I store it?

We usually let apple crumble sit out on the counter for 2-3 days just fine. Any longer, and you may want to throw it in the refrigerator. You can also freeze this dessert, baked or unbaked. Just be sure to store it in an airtight container or baking dish, so it doesn’t get freezer burn.

Desserts, Pies & Pastries
American
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August 31, 2020
How to Make Scalloped Potatoes and Ham
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.

INGREDIENTS FOR SCALLOPED POTATOES:
- Salted butter
- Small yellow onion, diced
- Thyme
- Dried parsley
- All-purpose flour (or a good gluten-free flour)
- Heavy whipping cream
- Milk
- Chicken broth
- Salt and pepper
- Potatoes, washed and thinly sliced – I recommend using Russet or Yukon Gold potatoes.
- Cooked ham, diced
- Cheddar cheese, shredded (optional)
- Monterey Jack cheese, shredded (optional)
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

13″x9″ Baking Dish

Medium Saucepan and Whisk and Heat-Resistant Spatula

Cutting Board and Chef’s Knife or Vegetable Chopper

Mandoline Slicer – so helpful for thinly slicing potatoes and for shredding cheese

Aluminum Foil

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…
1. In a medium saucepan, cook the butter and onions over medium heat ’til the onions are soft and translucent.
2. Add in the thyme, parsley, and flour; cook for 1-2 minutes.
3. Then turn the heat to low, and add in the cream and milk a little at a time, whisking between each addition.
4. 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.
5. Begin by layering 1/3 of the thinly sliced potatoes on the bottom of your prepared baking dish.
6. Top that layer off with about 2/3 cup of the ham.
7. Then add about 1 cup of the cream sauce.
8. 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.

But 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.
1. You’ll need to go ahead and follow the steps thru the first 50 minutes of bake time.
2. Then remove the potatoes from the oven, still covered with foil, and allow them to cool completely.
3. Refrigerate them ’til serving time, no more than a day or two.
4. 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.

MORE POTATO RECIPES FOR SPUD LOVERS:

If your family really loves potatoes, this mashed potato bar will be a BIG hit. You can do the same thing with baked potatoes too, and make it a baked potato bar instead.

Need a good mashed potato recipe? Personally, I love the ever classic potato casserole with Corn Flakes, especially CrockPot hash brown casserole because I can use my slow cooker.

WHAT TO SERVE WITH SCALLOPED POTATOES AND HAM

Scalloped potatoes go well with pork roast and pork tenderloin. They also make a delicious side with meatloaf.

Speaking of pairing, make the potatoes your main dish, and pair them with a good wine, like…
- Chardonnay
- Chenin Blanc
- Rosé
- Moscato
- Pinot Noir
- Merlot
- Riesling
- Zinfandel
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!

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How to Make Scalloped Potatoes and Ham

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
Farberware Classic Stainless Steel 3-Quart Covered Straining Saucepan – Silver
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.
*Flour – You can substitute a good gluten-free flour instead.

*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.

WHAT TO SERVE WITH SCALLOPED POTATOES AND HAM

Scalloped potatoes go well with pork roast and pork tenderloin. They also make a delicious side with meatloaf.

Speaking of pairing, make the potatoes your main dish, and pair them with a good wine, like…

Chardonnay

Chenin Blanc

Rosé

Moscato

Pinot Noir

Merlot

Riesling

Zinfandel

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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April 13, 2020
Quick and Easy Ambrosia Fruit Salad
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.

If you want to read more about the fascinating history of this delightful fruit salad, National Post has a great article.

INGREDIENTS YOU’LL NEED:

There is no cooking required with this recipe, but you will need to gather a few ingredients…
- Whipped topping – Cool Whip, homemade whipped cream, etc.
- Sour cream
- Mandarin oranges
- Pineapple tidbits
- Maraschino cherries
- Sweetened coconut
- Mini marshmallows – white or multi-colored, either one.
- Chopped walnuts or pecans
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Large Bowl and Spatula or Wooden Spoon

Can Colander

Small Serving Bowls

HOW TO MAKE AMBROSIA FRUIT SALAD

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.
1. In a large bowl, fold together the whipped cream and sour cream until blended and smooth.
2. Fold in the oranges, pineapple tidbits, and cherries.
3. Fold in the mini marshmallows, nuts, and coconut until well blended.
4. 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.
- And as for the coconut, you’ll need to use unsweetened coconut flakes instead of sweetened.
MORE EASY FRUIT SALAD RECIPES:
GET THE PRINTABLE RECIPE

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Ambrosia Fruit Salad

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.

*If you can’t find pineapple tidbits, you can use crushed pineapple instead. You can use white or multi-colored mini marshmallows. You can use pecans or walnuts, or no nuts at all.

Can I Make Ambrosia Ahead of Time?

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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April 7, 2020
Easy Crock Pot French Toast Casserole
Whip up a Crock Pot French toast casserole you can make ahead or same day. Easy slow cooker breakfast recipe for a crowd. Make it regular or gluten free!

French toast has always been a rare breakfast treat, but it can be a hard dish to make for a crowd.

Slow cooker French toast, on the other hand, makes it so much easier to keep everything warm until everyone can eat. It’s the answer to all your French toast woes.

What I love about this CrockPot cinnamon French toast is that it’s so moist and so full of flavor. The cinnamon brown sugar topping really gives it a kick and adds a sweeter touch to this yummy casserole recipe.

It’s quick and easy to whip up, though cook time does take at least a couple of hours. But you can either make it ahead of time the night before, or get up early and have it ready by breakfast time same day, your preference.

Rather make it in the oven? This oven baked easy French toast casserole is very similar, but with baking instructions for the oven. And we really enjoy making brioche French toast bake, which requires no chopping whatsoever.

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WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU’LL NEED FOR CROCK POT FRENCH TOAST CASSEROLE:
- Sandwich bread – I’ve actually used both regular sandwich bread and gluten-free bread.
- Chopped pecans
- Large eggs
- Whole milk
- Real maple syrup
- Vanilla extract
- Salt
- Cinnamon
- Nutmeg
- Salted butter
- Light brown sugar
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Slow Cooker – I use a 6-quart slow cooker.

Cutting Board and Bread Knife

Mixing Bowl and Whisk

Pastry Blender

HOW TO MAKE SLOW COOKER FRENCH TOAST

There are really only 4 steps to prepping this sweet breakfast casserole in the slow cooker.

Be sure to grease your slow cooker with cooking spray beforehand.

I also like to prep the topping beforehand, so it’s ready to go. Just mix the butter, brown sugar, and cinnamon together in a small bowl (a pastry blender works best for this), and set it aside for now.
1. Cube the bread into small 1-inch cubes, and layer it with the pecans in your slow cooker.
2. In a medium mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
3. Pour the egg mixture over the bread and pecans in the Crock Pot, and give it all a gentle toss. Make sure all the bread is good and soaked.
4. Crumble the cinnamon brown sugar topping over the entire casserole. It’s a really moist mixture, so it’s more like clumps of cinnamon brown sugar.
Place the lid on your slow cooker, and cook on high for 2 to 2 1/2 hours… Or you can cook it on low for 3 to 4 hours.

To make sure it’s done, I use a meat thermometer to check the internal temperature and make sure it’s up to the proper temp for eggs.

You can slice it and serve it with powdered sugar and/or maple syrup. Keep the rest of your casserole warm, using the “Keep Warm” setting on your slow cooker, if applicable.

WHAT KIND OF BREAD SHOULD I USE?

While you can make a Crock Pot French toast bake with Texas toast, sourdough, challah bread, French bread, or really any other type of fresh baked bread, I usually use a regular loaf of plain sandwich bread.

This recipe is simple, so you can hopefully either use what you already have or easily find what you need while you’re at the store.

CAN YOU USE STALE BREAD FOR FRENCH TOAST?

Yes. In fact, it’s actually the best thing to use stale bread because…
- Fresh bread can actually make really soggy French toast.
- And the dry, stale bread really soaks up the egg mixture well, leaving little to no liquid around the bread cubes in the slow cooker.
If your bread is really fresh, you can always let it sit out for a couple of hours before making the casserole. Or just leave the bag open overnight and let the bread air out.

If it’s the morning of and you need it dried quickly, put it in a low temp oven (about 250° F) for a short time, until the bread has dried just a bit.

CAN I MAKE THIS A GLUTEN-FREE FRENCH TOAST CASSEROLE?

Yes, you can. In fact, that’s what I did with this particular recipe (and what’s pictured in this recipe).

Just substitute in your favorite gluten-free bread in place of the regular sandwich bread included in the ingredients. Depending on the bread you use, it may be a bit more crumbly, but it’s just as delicious.

Also, be sure to check labels on your spices and other ingredients, just to be on the safe side, and make sure they are really gluten-free.

CAN I LEAVE OUT THE PECANS?

I get it. Not everyone’s a fan of French toast casserole with pecans.

You can totally leave out the pecans altogether. OR you can add a different kind of nut like walnuts.

CAN YOU FREEZE FRENCH TOAST?

You can freeze overnight French toast. While I recommend freezing it after it’s already been cooked, you can also freeze it before cooking.

Keep in mind it’ll keep longer in the freezer if it’s already been cooked. And I’d add the topping later right before you actually slow cook it.

Be sure to cover it well or seal it in an airtight container to prevent freezer burn.

HOW DO YOU RE-HEAT FRENCH TOAST CASSEROLE?

Re-heating after freezing…

Allow time for the casserole to thaw in the fridge. Then cover with aluminum foil, and re-heat in a 350° F oven for about half an hour, or until it’s warmed through.

Re-heating after refrigerating…

You can re-heat it in the oven or microwave. If you’re in a hurry, it’s easier and quicker to re-heat it in the microwave in 30-second intervals until it’s heated through.

MORE FRENCH TOAST RECIPES:
GET THE PRINTABLE RECIPE

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Crock Pot French Toast Casserole

Whip up a Crock Pot French toast casserole you can make ahead or same day. Easy slow cooker breakfast recipe for a crowd. Make it regular or gluten free!
Pastry Blender
6-Quart Slow Cooker
Casserole:
24 ounces sandwich bread
1 cup pecans (chopped)
8 large eggs
2 cups whole milk
1/4 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Topping:
4 tablespoons salted butter (sliced)
1/2 cup light brown sugar
1 teaspoon ground cinnamon
Grease a 6 to 7-quart slow cooker with cooking spray.
Cube the bread into small 1-inch cubes, and layer it with the pecans in the slow cooker.
In a large mixing bowl, whisk together the eggs, milk, real maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
Pour the egg mixture over the bread and pecans in the CrockPot, and give it all a gentle toss. Make sure all the bread is good and soaked.
In a separate small mixing bowl, mix together the sliced butter, brown sugar, and cinnamon.
Crumble the cinnamon brown sugar topping over the entire casserole; it’s a really moist mixture.
Place the lid on the slow cooker, and cook on high for 2 to 2 1/2 hours; or cook on low for 3 to 4 hours.
To make sure it's done, you can check the internal temperature with a meat thermometer to make sure it's up to the proper temp for eggs.
Slice it and serve it with powdered sugar and/or maple syrup. Keep the rest of the casserole warm, using the “Keep Warm” setting on the slow cooker, if applicable.
*While you can make a Crock Pot French toast bake with Texas toast, sourdough, challah bread, French bread, or really any other type of fresh baked bread, I usually use a regular loaf of plain sandwich bread.

*If you need this to be a gluten-free French toast casserole, substitute in your favorite gluten-free bread in place of the regular sandwich bread included in the ingredients. Depending on the bread you use, it may be a bit more crumbly, but it’s just as delicious. Also, be sure to check labels on your spices and other ingredients, just to be on the safe side, and make sure they are really gluten-free.

*You can totally leave out the pecans altogether. OR you can add a different kind of nut like walnuts.

*Be sure to use real maple syrup. Table syrup will likely change the recipe.

CAN YOU USE STALE BREAD FOR FRENCH TOAST?

Yes, in fact, it’s actually the best thing to use stale bread because…

Fresh bread can actually make really soggy French toast.

And the dry, stale bread really soaks up the egg mixture well, leaving little to no liquid around the bread cubes in the slow cooker.

If your bread is really fresh, you can always let it sit out for a couple of hours before making the casserole. Or if it’s the night before, just leave the bag open overnight and let the bread air out.

If it’s the morning of and you need it dried quickly, put it in a low temp oven (about 250° F) for a short time, until the bread has dried just a bit.
Breakfast & Brunch, main dish
American
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December 18, 2019
Cheesy Leftover Turkey Casserole with Pasta
How to make the best turkey casserole with pasta. Easy recipe made with egg noodles and leftovers, this turkey tetrazzini is so creamy and delicious!

This leftover turkey casserole is just the recipe you need when you’re trying to figure out what to do with turkey leftovers from Thanksgiving. Oh my word, I love this casserole because of how cheesy it is.

If you love cheese as much as I do, you are in for a treat with this delicious dinner recipe. And making it in a big 13×9 casserole dish pretty much guarantees you’ll have leftovers for tomorrow night.

You will need to cook some pasta for this recipe. And you’ll need to make the sauce on the stovetop.

But once you have the sauce made, you’re home free. Finish throwing it together, put it in the oven, set your timer, and off you go to accomplish an important task or spend time with your family while dinner cooks.

If you love this cheesy turkey noodle casserole, you will LOVE this cheesy hash brown casserole recipe and this green bean casserole too! And if you’re looking for ways to use up leftover turkey, turkey stuffing crescent rolls and turkey enchilada casserole are usually a big hit in my house.

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.

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WHAT IS TURKEY TETRAZZINI?

Turkey tetrazzini is a delicious comfort food made with turkey, noodles, and a cheesy sauce filled with mushrooms, peppers, and onion.

INGREDIENTS YOU’LL NEED:
- Egg noodles (I’ve also used spaghetti and fettuccine noodles.)
- Salted butter
- Yellow onion
- Green bell pepper
- Mushrooms
- Flour
- Milk
- Chicken broth – I prefer using a chicken base to make broth (instructions are on the packaging).
- American cheese
- Cheddar cheese
- Salt and pepper
- Shredded turkey
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:

Pasta Pot – for cooking the noodles

Cutting Board and Knife (or Vegetable Chopper)

Glass Measuring Cup – for measuring out liquids.

Skillet and Wooden Spatula

Large Mixing Bowl

13×9 Baking Dish

HOW TO MAKE TURKEY TETRAZZINI

First things first, make sure your egg noodles are cooked and ready to go. Just follow the instructions on the package to cook them.

You’ll also need to shred leftover turkey for this recipe.

TO MAKE THE SAUCE:
1. In a large skillet, melt the butter and sauté the onion, bell pepper, and sliced mushrooms until they’re tender, probably about 15 minutes.
2. Then add the flour and blend it in with the veggies really well.
3. Add in the milk and chicken broth, cooking on low ’til the sauce begins to thicken.
4. Finally, add in the cheeses, and cook until it’s all melted; then add in the salt and pepper.
Then you’ll just combine the turkey, noodles, and cheese sauce in a large mixing bowl, and add that mixture to a greased 13×9 inch baking dish.

HOW LONG TO COOK TURKEY CASSEROLE WITH PASTA

Your casserole will need to bake at 350° F for about 30 minutes, or until heated through and bubbly.

CAN YOU FREEZE TURKEY CASSEROLE WITH PASTA?

Yes, you can freeze this cheesy turkey tetrazzini. Just be sure to store it in an airtight container so it doesn’t get freezer burn.

When you take it out of the freezer, you can either allow time for it to thaw or reheat as is. Of course, oven times will vary, depending on whether it’s thawed or frozen.

Reheat individual servings, or place the entire baking dish, covered with aluminum foil, in the oven at 350° F until heated through.

ALTERNATIVE INGREDIENT OPTIONS:

There are a few ways you can change this recipe up and make it slightly different…
- Don’t have turkey? Use chicken instead; rotisserie chicken would taste great. Just shred it up and add as you would the turkey.
- If you’re like me and don’t care for mushrooms, leave them out. I usually just put up with them because my family likes them, and I can hardly tell they’re there if I dice instead of slice.
- Use spaghetti noodles or fettuccine noodles instead of egg noodles.
- Use gluten-free pasta and gluten-free flour to make this casserole gluten-free. Of course, check the labels on all of your other ingredients to ensure that everything is gluten-free if going this route.
- Add a smoked cheese for a smoky flavor to your turkey casserole.
- Add a vegetable to the casserole. Peas are delicious in a cheesy casserole.
WHAT GOES WITH TURKEY TETRAZZINI:
- Leftover cranberry relish
- Southern Green Beans
You’ll find more delicious options on my list of favorite recipes for Thanksgiving.

GET THE PRINTABLE CASSEROLE RECIPE

If you love this tetrazzini recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Cheesy Leftover Turkey Casserole

How to make the best leftover turkey casserole with pasta. Easy recipe made with egg noodles and leftovers, this turkey tetrazzini is so creamy and delicious!
1 cup salted butter
1 medium yellow onion (minced)
1 medium green bell pepper (chopped)
4 ounces mushrooms (diced)
2/3 cup all-purpose flour
2 cups whole milk
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces American cheese
8 ounces cheddar cheese (shredded)
3 cups turkey (cooked and shredded)
16 ounces egg noodles (cooked)
Pre-heat the oven to 350° F, and grease a 9×13 baking dish with cooking spray.
In a large skillet, melt the butter and sauté the onion, bell pepper, and mushrooms until they’re tender, probably about 15 minutes.
Then add the flour and blend it in with the veggies really well.
Add in the milk and chicken broth, cooking on low ’til the sauce begins to thicken.
Finally, add in the salt, pepper, and cheeses, and cook until the cheese is melted.
Combine the cheese sauce, shredded turkey, and noodles in a large mixing bowl, and spread the mixture in the greased 9×13 baking dish.
Bake at 350° F for about 30 minutes, or until the casserole is heated through and bubbly.
Serve while warm.
*You can also use spaghetti noodles or fettuccine noodles instead of egg noodles. Or you can use gluten-free pasta and gluten-free flour to make this casserole gluten-free. Of course, check the labels on all of your other ingredients to ensure that everything is gluten-free if going this route.

*Don’t have turkey? Use chicken instead; rotisserie chicken would taste great. Just shred it up and add as you would the turkey.

Main Dish – Casserole, Pasta
American
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November 27, 2019
Cheesy Hash Brown Casserole with Corn Flakes Topping
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.
- And easy to make too, kinda like my favorite mashed potato bar!
- 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.
- Salted Butter
- Salt and Black Pepper
- 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.

Spread the potato mixture in a greased 13×9 baking dish.

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:
More Potato Recipes You May Enjoy:

If you love this Corn Flake casserole, you’ll love these side dishes too…
Join the Friendsgiving Virtual Potluck!

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!
Appetizers
Baked Brie with Honey & Walnuts from Kelley of Mountain Mama Cooks
Reindeer Bacon Cheddar Cheese Ball from Julie of Julie Blanner

Salads
Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin
Creamy Brussels Sprouts Salad from Faith of An Edible Mosaic

Main Dishes
Savory Vegetable Crisp from Bree of Baked Bree
Turkey Pot Pie from Kelly of Eat Picks

Side Dishes
Fried Brussels Sprouts from Erin of The Almond Eater
Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee
Cranberry Cream Cheese Dip from April of April Golightly
Cornbread Stuffing with Chorizo from Isabel of Isabel Eats
Bacon Brussels Sprouts from Kara of Kara J. Miller
Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy
Amazing Gluten Free Thanksgiving Stuffing from Sommer of A Spicy Perspective
Pumpkin Caramelized Onion Gratin from Denise of Chez Us
Crockpot Mac & Cheese from Leanette Fernandez of Funtastic Life
Cheesy Brussels Sprouts au Gratin from Rachel Gurk of Rachel Cooks

Drinks
Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery

Breads
Sourdough Pull Apart Rolls from Erica of Buttered Side Up
How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers
Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes
Parker House Rolls from Irvin of Eat the Love

Desserts
Sugar Pie from Julie of The Little Kitchen
Oatmeal Apple Crisp from Julie of Peanut Butter Fingers
Pumpkin Pie Milkshake from Eden of Sugar and Charm
Strudel Pastry from Justine of The Typical Mom
Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat
Turkey Cookies from Meaghan of The Decorated Cookie
Mini Apple Pie Bites from Lynsey of MoscatoMom
Kabocha squash pie from Hilah of hilahcooking
Pecan Pie Cupcakes from Courtney of Pizzazzerie
Coconut Cream Pie from Schnelle of Brooklyn Active Mama
Chocolate chip cheesecake from Jeannette of Hispana Global
Chocolate Pecan Pie from Kate of I Heart Eating
Mini Pumpkin Cheesecakes from Chelsea of Someday I’ll Learn
Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures

Crafts and Centerpieces
Cinnamon Stick Holiday Candle Place Setting from Alli of Made with HAPPY
Metallic Pumpkin Luminaries from Amy of As The Bunny Hops
Easy centerpiece that will stun + party favor from Noelle of Oh Happy Play

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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November 6, 2019
How to Make Homemade Cranberry Sauce
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.

INGREDIENTS YOU’LL NEED:
- Fresh cranberries
- Sugar
- Water
- Orange zest
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:

Large Saucepan – This sauce is made entirely on the stove top, so a good saucepan is in order.

Wooden Spoon

Heat Resistant Spatula – Works well for stirring and scraping the sides of the pan.

Zester – Helpful for adding the orange zest.

Serving Bowl – Add to your Thanksgiving tablescape.

HOW TO MAKE HOMEMADE CRANBERRY SAUCE
1. Add the sugar and water to a large saucepan and bring to a boil.
2. Then add in the cranberries, and return the mixture to a boil.
3. Lower the heat and simmer for 5 to 10 minutes, stirring occasionally.
4. Add in the orange zest, simmering for another 5 minutes or so.
Pour the cranberry sauce into a serving bowl, cover, and allow it to cool.

Here’s a delicious idea for you… A spoonful of cranberry and orange sauce pairs really well with my favorite leftover turkey stuffing crescent roll appetizers and leftover ham and stuffing crescent rolls.

ALTERNATIVE OPTIONS FOR CRANBERRY SAUCE ADD-INS:
- Replace a portion of the water with orange juice or apple juice or pineapple juice. You get the idea.
- Add certain spices to your sauce, like cinnamon, cloves, ginger, etc.
- Add both orange juice (or zest) and cloves to the sauce for a special holiday flavor.
- Use apples.
- Add a dash of vanilla.
- Add nuts to the mixture… Walnuts, pecans, or almonds would pair well.
- Instead of sugar, try using honey or maple syrup… Just be sure to reference substitution amounts when switching out ingredients.
CAN CRANBERRY SAUCE BE FROZEN?

Absolutely, yes, it can! The ingredients used in corn homemade cranberry sauce are all pretty conducive to freezing.

Just be sure to store it in an airtight container to prevent freezer burn.

WHAT GOES WITH CRANBERRY SAUCE:
And just in case you’re still looking for a turkey recipe, Maple Bourbon Brined Roasted Turkey is seriously the best thing ever! Or Pineapple Honey Glazed Ham may be more what you’re looking for. Cranberry sauce also goes really well with a Slow Cooker Pork Roast!

You may also want to check out my list of our favorite Thanksgiving recipes, as well as our favorite Christmas Recipes, where you’ll find plenty more recipes for your holiday dinner.

GET THE PRINTABLE CRANBERRY RELISH RECIPE

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!

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Homemade Cranberry Sauce

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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October 23, 2019
Jiffy Corn Casserole with Cream Cheese and Bacon
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.

If it’s more corn side dishes you’re looking for… green bean casserole, Mexican corn on the cob, grilled corn on the cob, and Instant Pot corn are always a hit at the family dinner table.

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.

INGREDIENTS YOU’LL NEED:
- Bacon
- Green onions
- Cream cheese
- Heavy whipping cream
- Salted butter
- Sugar
- Sour cream
- Frozen corn
- Jiffy corn muffin mix
- Salt
- Black pepper
- Cheddar cheese
- Colby Jack cheese
Keep in mind, all of the amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Cutting Board and Knife – for mincing the green onions and crumbling the bacon.

Saucepan – You’ll need a medium-sized saucepan to cook up the cream cheese mixture.

Heat Resistant Spatula – Works well for stirring and scraping the sides of the pan.

Large Mixing Bowl

9×13 casserole Dish

Cheese Grater

HOW TO MAKE CORN CASSEROLE

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…
1. 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.
2. Then in a large mixing bowl, mix together the cream cheese mixture, crumbled bacon, minced green onions, frozen corn, JIFFY Corn Muffin Mix (1/2 the box), salt, and pepper.
3. 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.
4. 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.

Just be sure to store it in an airtight container to prevent freezer burn. A baking dish with a lid works really well for this.

WHAT GOES WITH CORN CASSEROLE?
GET THE PRINTABLE RECIPE

If you love this Jiffy corn casserole recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Jiffy Corn Casserole

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.

*If you need to make this recipe gluten-free, you can either use a gluten-free cornbread mix, or make your own gluten-free Jiffy-style corn muffin mix.

Side Dish
American
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(Publishing Note: Recipe originally published in October 2017. Photos and tips updated in September 2019.)
September 22, 2019
Chocolate Covered Ritz Crackers with Peanut Butter
Make chocolate covered Ritz crackers with peanut butter in a jiffy. Quick and easy no bake recipe, only 3 ingredients, and they’re the perfect bite-sized candy for the holidays, family gatherings, parties, and celebrations!

Ritz cookies are another one of our favorite treats during the holiday season, and I’ve made them for years. My family can’t go a Christmas without making peanut butter Ritz crackers and rice crispy peanut butter balls; they make great Valentine’s Day and Easter candies too.

Every single Christmas when I was a kid, my mom would make chocolate covered Ritz crackers with peanut butter, along with this easy buckeye recipe.

I remember we’d store these crunchy little Ritz cracker peanut butter cups in the stairwell of our old farmhouse because there was no heat and they’d stay nice and chilled there. My bedroom was at the top of said stairwell, so of course, I’d help myself as I climbed past on the way to my room.

So Many Reasons to Love This Christmas Candy
- Chocolate Ritz crackers are so easy to make! And they’re no bake cookies, so they’re quick too! It’s super easy to make a double batch or triple batch of these delicious goodies.
- You need a grand total of 3 ingredients to make them, unless you want to get creative and add extras, like festive sprinkles or sea salt flakes. But they’re delicious just the way they are.
- I mean, if you think about it, what goes together better than chocolate and peanut butter?
- As a sweet and salty treat, they’re the best of both worlds. You get a sweet snack, while at the same time, a salty snack. Yum!
- They’re the perfect no bake treat for celebrations, holidays, and special occasions. They make an especially festive holiday cookie tray.
- Along with a cold glass of milk, they make the perfect yummy treats for Santa.
If you’re looking for more homemade candy, you may enjoy making chocolate peanut butter bars, homemade chocolate covered cherries, and chocolate covered almond coconut trees.

Ingredients and Substitutions Notes

You just need 3 simple ingredients to make Ritz cracker cookies dipped in chocolate…
- Ritz Crackers – If you want to make these little Ritz cookies gluten-free, you can use these crackers instead.
- Creamy Peanut Butter – I prefer Skippy Natural Creamy. And I LOVE using honey peanut butter too.
- Chocolate Melting Wafers – You can also use semi-sweet chocolate chips, chocolate baking bars, or almond bark.
How to Make Chocolate Covered Ritz Crackers with Peanut Butter

First things first, you’ll need to prep by placing a sheet of wax paper or parchment paper on a cookie sheet. Then…
1. Use a knife to spread peanut butter between 2 Ritz Crackers, sandwiching the peanut butter crackers together.
2. Set each sandwich cookie on the wax paper covered baking sheet, in preparation for dipping.
How to Prep Chocolate for Dipping

You’ll need melted chocolate that’s ready to go. Depending on the chocolate you decide to use, you can melt it a few different ways:
- Melt it using a double boiler on the stove – The double boiler method is basically a pan inside of another pan with boiling water in the bottom pan. It allows for more even melting without burning, and it also keeps the chocolate warm for dipping.
- Melt it in the microwave using a microwave-safe bowl or Pyrex measuring cup – This is usually the route I go. I like to use my glass measuring cup for melting the chocolate wafers in the microwave, according to package directions, usually in 15 to 30 second intervals, stirring after each increment ’til the chocolate is melted. The depth of my measuring cup makes dipping a lot easier
- Or enlist the help of your family, and use a fondue pot for dipping.
Also, depending on the type of chocolate used (chocolate almond bark, candy melts, or chocolate chips), some people like to use shortening or paraffin wax, adding it into their chocolate as it melts. This allows for a thinner coat and stretches the chocolate a little further. If you use a good quality chocolate, you likely won’t need that extra step.

I started using Ghirardelli Dark Melting Wafers a few years ago, and I love them so much better than almond bark. They’re so much easier to work with, and they have fantastic flavor.

How to Dip Chocolate Peanut Butter Ritz Crackers
1. Once the chocolate is melted, dip each cracker sandwich in the melted chocolate, using the forks or tongs.
2. Shake off any excess chocolate before placing the chocolate peanut butter Ritz cracker cookies back on the wax paper covered sheet pan to dry.
3. When all your crackers have been dipped, chill them in the freezer for about 15 to 20 minutes. Remove them from the freezer and place them in an airtight container or festive Christmas tin (lined with wax paper) in the fridge.
Expert Tips and Recipe FAQ’s

How should you store chocolate Ritz crackers with peanut butter?
Store in an airtight container in the fridge. They can be kept out at room temperature, but they won’t keep as long as they will if you keep them in the fridge or freezer. Kept chilled, they’ll last up to 2 weeks.

Can you freeze Ritz cracker cookies?
Yes, you can! Just be sure to keep them in an airtight container in between layers of wax paper, to avoid freezer burn.

Can I use a different nut butter?
Of course! You can use almond butter, cashew butter, etc.

Alternative Recipe Variations for Ritz Cookies
- Use marshmallow fluff instead of peanut butter in between the crackers.
- Add a layer of marshmallow fluff, along with peanut butter, for an even creamier treat.
- Use crunchy peanut butter instead of creamy, especially if you like a crunchier treat. Or use a different nut butter, like almond butter, cashew butter, etc.
- Double or triple the layers on your cracker sandwiches, using more crackers and more peanut butter for a triple layer treat.
- Instead of dipping in chocolate, dip the cracker sandwiches in melted white chocolate chips, melted butterscotch chips, milk chocolate, peanut butter chips, mint chocolate chips, etc. The sky’s the limit.
- Drizzle the dipped crackers with white chocolate or dark chocolate. Or double dip, dipping half of each cracker in chocolate and half in white chocolate… You get the idea.
- Add sprinkles, sea salt flakes, or festive sugar on top of each of your Ritz crackers dipped in chocolate, before the chocolate hardens.
More Holiday Dessert Recipes

If you love this Ritz cracker cookies recipe as much as I do, you’ll love these recipes too…
- You and your family will really enjoy candy cane bark.
- Did you know you can make hot chocolate cookies with hot cocoa mix?!
- And check out my list of favorite Christmas and Holiday Recipes!
- My friend Kelly at Eat Picks has a very yummy recipe for homemade Thin Mint cookies.
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!
Chocolate Covered Ritz Crackers with Peanut Butter

Make chocolate covered Ritz crackers with peanut butter in a jiffy. Quick and easy no bake recipe perfect for holidays and parties!
Wax Paper
Baking Sheet
Double Boiler
Pyrex Measuring Cup
Candy Dipping Tools
Festive Christmas Tins
3 sleeves Ritz Crackers
1 cup creamy peanut butter
20 ounces dark chocolate melting wafers ((or chocolate chips))
Line a baking sheet with wax paper.
Use a table knife to spread peanut butter between 2 Ritz Crackers, sandwiching the crackers together.
Set each sandwich cookie on the wax paper lined baking sheet, in preparation for dipping.
Add the chocolate to a microwave-safe measuring cup or bowl; and melt, starting at 30 seconds, then stirring every 15-20 seconds, 'til melted and smooth.
Using 2 forks or tongs, dip each cracker sandwich in the melted chocolate; shake any excess chocolate off before placing back on the wax paper to dry.
When all the crackers have been dipped, chill them in the freezer for about 15 to 20 minutes.
Remove them from the freezer, and place them in an airtight container. They're best stored in between layers of wax paper in an airtight container in the fridge for up to 2 weeks.
Depending on the type of chocolate used (chocolate almond bark, candy melts, or chocolate chips), some people like to use shortening or paraffin wax, adding it into their chocolate as it melts. This allows for a thinner coat and stretches the chocolate a little further. But if you use a good quality chocolate, you likely won’t need that extra step. I started using Ghirardelli Dark Melting Wafers a few years ago, and I love them so much better than almond bark. They’re so much easier to work with, and they have fantastic flavor.

You can also melt the chocolate using a double boiler on the stove. This is basically a pan inside of another pan with boiling water in the bottom pan. It allows for more even melting without burning, and it also keeps the chocolate warm for dipping.

Sweet Snacks
American
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March 14, 2019