Mashed Potato Casserole

Make this Mashed Potato Casserole ahead of time for a budget-friendly holiday side. It’s loaded with bacon, cheese, sour cream, and onions!

The post Mashed Potato Casserole appeared first on Budget Bytes.

Potatoes: one of the most filling budget-friendly foods out there! This recipe for Mashed Potato Casserole will fill up everybody’s holiday plate for pennies. Even better, I can make this ahead of time and pop it in the oven day-of to finish. It’s the perfect side dish for when I want to maximize time spent with loved ones instead of standing over a hot stove all day. Topped with crumbled bacon, gooey cheese, and a handful of green onions, this easy casserole has become a new family favorite.

Overhead view of mashed potato casserole in a white baking dish.

What is Mashed Potato Casserole?

Mashed potato casserole is the best way to prep mashed potatoes ahead of time. The potatoes are mashed and mixed with onions, garlic, sour cream, milk, and seasonings, then topped with a layer of cheese, green onions, and crispy bacon. It’s like our loaded potato soup but in casserole form! My family loves the creamy potatoes with the salty bacon and melted cheese—it’s hearty, comforting, and a must-make this holiday season.

Ingredients

Here’s what you’ll need to make this cheesy mashed potato casserole:

  • Bacon: Cook the bacon in the oven until crispy before crumbling and topping your casserole! Vegetarian? Use your favorite veggie bacon substitute, or leave it out completely.
  • Russet Potatoes: I usually reach for Russet or Yukon gold potatoes when making mashed potatoes. Both are high-starch potatoes, which means they’re great for mashing and making the fluffiest, creamiest potatoes. I opted for Russet in this recipe because they’re cheaper, but you can use whatever kind you prefer.
  • Water: You need enough water to cover the potatoes for boiling.
  • Salted Butter: Use this to grease your baking dish and to make your potatoes extra buttery and rich!
  • Yellow Onion & Garlic: These aromatics add a delicious depth of flavor to your casserole.
  • Whole Milk: Helps make your potatoes creamy and smooth. It’s also lighter and more cost-effective than heavy cream.
  • Sour Cream: Adds a subtle tangy flavor and even more creaminess.
  • Shredded Parmesan & Shredded Cheddar: If possible, shred your own cheese rather than buying pre-shredded. Pre-shredded cheeses often include anti-caking agents that can affect the melt and texture of the cheese.
  • Seasonings: I use salt, black pepper, smoked paprika, and chili flakes (optional), but feel free to adjust the seasonings to your liking. You’ll also need a little salt to season the water the potatoes boil in.
  • Green Onions: Dice 2 green onions and sprinkle them on top after baking. They add to the ‘loaded’ flavor in this casserole recipe and go great with the bacon and cheese!

How to Fix Gummy Potatoes

Mashed potatoes can get thick and gummy if they’re overworked or if the excess starch isn’t properly removed. That’s why I recommend rinsing the diced potatoes twice (before and after boiling) to wash away extra starch. I’ve also noted in the recipe not to overmix the potatoes when mashing. But if, despite your best efforts, your potatoes still turn out gummy, don’t worry! Add 1 Tbsp of additional butter at a time, stirring to combine, until you like the texture better. 1 Tbsp of butter per pound of potatoes usually does the trick. You can then assemble your mashed potatoes casserole as directed and bake!

Make Ahead Instructions

I mentioned earlier how this casserole can be made ahead—it’s such a time saver! Assemble the casserole as directed, cover it with plastic wrap, and store it in the fridge for up to two days before baking. When you’re ready to cook, let it come to room temperature for about 30 minutes, remove the plastic wrap, and then bake as directed. So easy!

Serving Suggestions

Like our potato casserole (which is made with diced potatoes, not mashed), this easy casserole is a great side for any occasion. It’s much easier to keep warm than traditional mashed potatoes, and the cheesy topping stops it from drying out. It’s the perfect Christmas or Thanksgiving side dish (don’t forget the gravy!), but it also goes well with almost any main! A saucy dish, like our chicken meatballs in cream sauce, would be a great pairing with steamed veggies and crusty bread.

How to Store

Any leftovers can be kept in the refrigerator for 3-4 days. Either cover the casserole dish or portion out individual servings and store them in airtight containers. This loaded mashed potato casserole is best reheated in the oven (cover with foil if the bacon and cheese are getting too crispy) but can also be reheated in the microwave. While you can freeze this casserole for 2-3 months, the sour cream in the potatoes may separate a bit when thawed, so keep that in mind.

Overhead view of a spoon taking mashed potato casserole from a baking dish.
Side view of a spoon taking mashed potato casserole from a baking dish.
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Mashed Potato Casserole Recipe

Make this Mashed Potato Casserole ahead of time for a budget-friendly holiday side. It's loaded with bacon, cheese, sour cream, and onions!
Course Side Dish
Cuisine American
Total Cost ($7.94 recipe / $0.52 serving)
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 15 servings (about 1 cup each)
Calories 180kcal

Ingredients

  • 6 strips bacon $1.74
  • 3 lbs russet potatoes* $1.95
  • water** $0.00
  • ½ tsp salt $0.01
  • 5 Tbsp salted butter (plus a little extra to butter your casserole dish) $1.25
  • ½ yellow onion, diced small $0.47
  • 3 cloves garlic, minced $0.09
  • ½ cup whole milk $0.14
  • ¼ cup sour cream $0.31
  • ½ tsp freshly cracked black pepper $0.05
  • ½ tsp smoked paprika $0.08
  • salt, to taste (I added about 1 tsp) $0.01
  • ¼ tsp chili flakes (optional) $0.06
  • ¼ cup shredded parmesan $1.07
  • ½ cup shredded cheddar $0.56
  • 2 green onions (about 2 Tbsp), diced $0.15

Instructions

  • Preheat your oven to 400ºF. Cook bacon in the oven until crispy.
  • Once cooked and crispy, drain your bacon on paper towels. Set aside for now.
  • Peel potatoes and dice them into 1–2-inch cubes, rinse well.
  • Put potatoes in large pot, covered by 2 inches of water. Add ½ tsp salt.
  • Boil until fork-tender (on the softer side), about 15-20 minutes.
  • Drain potatoes and rinse with warm water. Set aside. Rinse out potato pot briefly and give it a quick wipe.
  • Melt salted butter in the potato pot and add onion. Cook until soft and glossy.
  • Add minced garlic and cook for 2 minutes until fragrant.
  • Add cooked potatoes back to pot with onions and garlic. Mash with potato masher until they are the consistency you prefer, being careful not to overmix to avoid a gummy texture.
  • Add whole milk, sour cream, pepper, smoked paprika, salt (to taste), and chili flakes (optional) and combine.
  • Butter a 9×13” casserole dish. Transfer potatoes to the buttered casserole dish and smooth out with a spatula.
  • Top with shredded parmesan, shredded cheddar, and crumbled bacon.
  • Bake in oven at 400ºF for 20 minutes covered with foil, then uncover for 10 minutes.
  • Garnish with green onions and serve.

See how we calculate recipe costs here.

Notes

*Russet and Yukon Gold potatoes are both great choices for mashed potatoes, so use whichever you like best that fits your budget. Yukon Gold is typically more expensive, so I made this recipe with Russets.
**The amount of water needed will depend on the size of your pot. You need enough to cover the potatoes by about 2 inches.

Nutrition

Serving: 1serving (about 1 cup) | Calories: 180kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Sodium: 382mg | Fiber: 1g
Overhead view of mashed potato casserole in a white baking dish.

how to make Mashed Potato Casserole – step by step photos

Raw bacon on a baking sheet.

Preheat your oven to 400ºF. Cook 6 strips bacon in the oven until crispy.

Crispy cooked bacon on a paper towel lined plate.

Once cooked and crispy, drain your bacon on paper towels. Set aside for now.

Diced potatoes in a colander.

Peel 3 lbs russet potatoes and dice them into 1–2-inch cubes, rinse well.

Diced potatoes in a pot of water with a spoon of salt being added.

Put potatoes in large pot, covered by 2 inches of water. Add ½ tsp salt.

Diced potatoes in a saucepan of water with a fork checking for doneness.

Boil until fork-tender (on the softer side), about 15-20 minutes.

Cooked diced potatoes in a colander.

Drain potatoes and rinse with warm water. Set aside. Rinse out potato pot briefly and give it a quick wipe.

Onions and butter added to a saucepan.

Melt 5 Tbsp salted butter in the potato pot and add ½ a diced yellow onion. Cook until soft and glossy.

Minced garlic added to a saucepan with diced onions and garlic.

Add 3 cloves minced garlic and cook for 2 minutes until fragrant.

A hand mashing potatoes with a potato masher.

Add cooked potatoes back to pot with onions and garlic. Mash with potato masher until they are the consistency you prefer, being careful not to overmix to avoid a gummy texture.

Seasonings, milk, and sour cream added to a pot with mashed potatoes.

Add ½ cup whole milk, ¼ cup sour cream, ½ tsp pepper, ½ tsp smoked paprika, salt (to taste), and ¼ tsp chili flakes (optional) and combine.

Mashed potato casserole in a baking dish.

Butter a 9×13” casserole dish. Transfer potatoes to the buttered casserole dish and smooth out with a spatula.

Mashed potato casserole topped with shredded cheese and bacon crumbles in a baking dish.

Top with ¼ cup shredded Parmesan, ½ cup shredded cheddar, and crumbled bacon.

Freshly baked mashed potato casserole in a baking dish.

Bake in oven at 400ºF for 20 minutes covered with foil, then uncover for 10 minutes.

Overhead close up of mashed potato casserole topped with bacon and green onions.

Garnish with 2 diced green onions and serve. You’ll never look back once you try this make ahead mashed potato casserole—it’s the ultimate comfort food!

The post Mashed Potato Casserole appeared first on Budget Bytes.

Sausage Stuffing

This easy Sausage Stuffing recipe is perfect for the holidays, with savory sausage, sweet apple, and crispy bread cubes. Plus, it’s egg-free!

The post Sausage Stuffing appeared first on Budget Bytes.

Whether you call it stuffing or dressing, this apple Sausage Stuffing recipe needs a permanent spot on your holiday menu! It’s rich, savory, and made completely from scratch (while still being super easy to prepare!). The top is crispy, the center is soft and moist, and the sausage adds a meaty flavor to every bite. And because I don’t use eggs, this recipe is also egg-free and can easily be made veggie/vegan! Pile it high on your Thanksgiving or Christmas dinner plate, and I guarantee you won’t have any leftovers.

Overhead view of sausage stuffing in a casserole dish.

Ingredients

Here’s what you’ll need to make this sausage apple stuffing:

  • Bread: I slice bread into cubes and toast them slightly in the oven before mixing with the other ingredients. You can use any bread you like—seriously, it doesn’t have to be fancy. I used a mix of brioche, multi-seed, and sourdough.
  • Mild Ground Italian Sausage: I chose a mild Italian sausage for this savory holiday side dish. It added the perfect amount of kick while still letting the herbs and spices in the poultry seasoning shine through. I’ve also shared some ideas below for making this dish vegetarian or vegan.
  • Butter: You’ll need one stick of salted butter, about 4 oz. This is used to sauté the veggies and add flavor to your sausage stuffing.
  • Yellow Onion & Celery: I dice these veggies small for an even mix throughout. They help create that classic stuffing flavor and stretch this recipe without adding too much expense, so don’t skip them!
  • Garlic: Infuses everything with a light garlic flavor.
  • Seasonings: Salt, pepper, and poultry seasoning are the perfect mix of seasonings! I usually find poultry seasoning (a mix of herbs like thyme, sage, rosemary, and more) down the spice aisle in most grocery stores.
  • Chicken Bouillon & Hot Water: We almost always use Better Than Bouillon when making broth here at Budget Bytes! It’s simple to use, affordable and adds so much flavor.
  • Apple: I’ve always added apple to my homemade sausage stuffing, and my family loves it. I like using a tart, green apple like Granny Smith. Different varieties will bring different levels of sweetness, so choose your favorite.
  • Parsley: For sprinkling on top once the baking dish comes out of the oven.

What’s the Best Bread for Stuffing?

When I said you can use any type of bread for this stuffing, I meant it! It’s a great recipe for using up the heels of bread from sandwich loaves you may already have on hand. You can even use burger and hot dog buns! Just try to end up with about 9 ½ cups of bread cubes.

I like using a mixture of bread for different flavors and textures, but whatever you have on hand will work great.

Vegetarian and Vegan Option

This side dish is easily made vegan or vegetarian-friendly with a few simple swaps. You can use a vegetable bouillon and find a vegan sausage or ground beef substitute in place of the chicken broth and sausage. I also recommend double-checking that the bread you use is vegan-friendly, as some can contain dairy or eggs. We also have a vegetarian stuffing recipe you can check out as well!

Recipe Tips & Variations!

  1. As you stir in the homemade bread cubes, they’ll begin to soak up the moisture and oils from the vegetables and sausage in the pan, which will make it easier to handle. The bread eventually soaks up all of the yummy liquid; this is almost like a savory bread pudding when finished.
  2. I saw a lot of recipes calling for eggs, but we never used eggs in our sausage stuffing growing up, so I saved a bit of cash but didn’t sacrifice any flavor or quality while making this.
  3. Feel free to add any mix-ins you like! I think dried cranberries, chopped nuts, or extra veggies like mushrooms would all work well in this recipe. You can also play around with the seasonings and add your favorite herbs or spices.
  4. This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350F until the internal temperature reaches 165F. Or, better yet, I’d make these leftover stuffing muffins out of them!

Make It Ahead

I love an easy make-ahead dish, especially over the holidays when my kitchen is already overflowing with food! You can prep this Italian sausage stuffing recipe up to two days in advance. I’d toast the bread cubes and then follow the recipe as written up to step 5, stopping just before the chicken broth is added. Let everything cool, cover it with a lid or some foil, and refrigerate until you’re ready to bake it. When you’re ready, pour the chicken broth over the top and bake as directed.

A wooden spoon scooping sausage stuffing from a casserole dish.
Overhead view of sausage stuffing in a casserole dish.
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Sausage Stuffing Recipe

This easy Sausage Stuffing recipe is perfect for the holidays, with savory sausage, sweet apple, and crispy bread cubes. Plus, it's egg-free!
Course Side Dish
Cuisine American
Total Cost ($11.95 recipe / $1.49 serving)
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 8 servings (about ¾ cup)
Calories 441kcal

Equipment

Ingredients

Bread Cubes

  • 12 slices of bread*, cut into 1 inch cubes (9 ½ cups total) $2.56
  • cooking spray $0.01

Stuffing Ingredients

  • 1 lb mild ground Italian sausage $3.57
  • 1 stick salted butter $1.06
  • 1 medium yellow onion, diced (about 1 ½ cups) $0.94
  • 4-5 celery stalks, diced (about 1 ½ cups) $0.95
  • 4 cloves garlic, minced $0.12
  • 2 Tbsp poultry seasoning, dried $1.32
  • ½ tsp salt $0.01
  • 1 tsp freshly cracked black pepper $0.04
  • 1 apple, cored and diced (skin on) $1.00
  • 3 tsp chicken bouillon** $0.27
  • 2 ¾ cups hot water (to be mixed with bouillon) $0.00
  • 2 Tbsp fresh parsley, minced $0.10

Instructions

Bread Cubes Directions

  • Preheat oven to 350F. Cut bread into 1-inch cubes and spread out on a parchment-lined baking sheet. Spray the bread cubes lightly with cooking spray. Bake in 350F oven for 15 minutes until dehydrated and lightly toasted. You should have around 9 ½ cups of bread cubes. Set aside.

Stuffing Directions

  • In a large sauté pan, cook ground sausage, breaking it apart as it cooks, until browned. Strain excess fat and set cooked sausage off to the side in a bowl.
  • Wipe out the sauté pan and melt the stick of butter. Add diced onion, diced celery, minced garlic, poultry seasoning, salt and pepper.
  • Cook over medium heat until the onions and celery are glossy and have softened, about 5-8 minutes.
  • Add cooked sausage and a handful of toasted bread cubes to the sauté pan and mix to combine.
  • Add more bread cubes until all have been used up. Then, add diced green apple.
  • Pour chicken broth (made from combining bouillon and hot water) over the top of the stuffing mixture.
  • Bake for 1 hour and 15 minutes in 350 degree oven. If top is starting to get too dark for your liking, add a tinfoil tent, but you want the top to crisp up a bit.
  • You can serve it hot straight out of the oven or let it cool a bit for a firmer texture. Sprinkle with parsley just before serving.

See how we calculate recipe costs here.

Notes

*12 slices of any kind of bread will do. This is a great opportunity to use the heels of any sandwich bread you have leftover, or use some slightly stale bread you haven’t had the heart to throw away. I had the following on-hand: 4 slices brioche, 4 slices multi-seed, and 4 slices of sourdough combined from other recipes I was testing and sandwich fixings from the week before.
**We pretty much exclusively use Better Than Bouillon here at Budget Bytes!
I used a 3-quart casserole dish for this recipe.

Nutrition

Serving: 1serving (about ¾ cup) | Calories: 441kcal | Carbohydrates: 27g | Protein: 13g | Fat: 31g | Sodium: 1050mg | Fiber: 3g
Overhead close up of sausage stuffing.

how to make Sausage Stuffing – step by step photos

Bread cubes on a baking tray.

Preheat oven to 350f. Cut 12 slices of bread into 1-inch cubes and spread out on a parchment-lined baking sheet. Spray the bread cubes lightly with cooking spray. Bake in 350F oven for 15 minutes until dehydrated and lightly toasted. You should have around 9 ½ cups of bread cubes. Set aside.

Ground sausage cooking in a skillet.

In a large sauté pan, cook 1 lb ground sausage, breaking it apart as it cooks, until browned. Strain excess fat and set cooked sausage off to the side in a bowl.

Diced onion, celery, garlic, and seasonings in a skillet.

Wipe out the sauté pan and melt 1 stick salted butter. Add 1 medium diced onion, 4-5 diced celery stalks, 4 cloves minced garlic, 2 Tbsp poultry seasoning, ½ tsp salt and 1 tsp pepper.

Cooked mirpoix in a casserole dish.

Cook over medium heat until the onions and celery are glossy and have softened, about 5-8 minutes.

Toasted bread cubes and ground sausage added to cooked mirepoix in a skillet.

Add cooked sausage and a handful of toasted bread cubes to the sauté pan and mix to combine.

A wooden spatula mixing diced apples into sausage stuffing in a casserole dish.

Add more bread cubes until all have been used up. Then, add 1 diced green apple.

Chicken bouillon being poured into sausage stuffing in a casserole dish.

Pour chicken broth (made from combining 3 tsp chicken bouillon and 2 ¾ cups hot water) over the top of the stuffing mixture.

Sausage stuffing in a casserole dish before baking.

Bake for 1 hour and 15 minutes in 350F oven. If the top is starting to get too dark for your liking, add a tinfoil tent, but you want the top to crisp up a bit.

Finished sausage stuffing in a casserole dish.

You can serve it hot straight out of the oven or let it cool a bit for a firmer texture. Sprinkle with 2 Tbsp fresh parsley just before serving.

Side view of sausage stuffing in a casserole dish.

You won’t believe how easy making this stuffing with sausage is. You’ll never go back to using a store-bought mix again!

The post Sausage Stuffing appeared first on Budget Bytes.

The Easiest Thanksgiving Turkey

This turkey recipe is originally from an old Martha Stewart Magazine, where I learned to cook my very first turkey in my young 20s, and it has never failed me! I’ve added lemon zest, more herbs, and a bit more garlic to bump up the flavor, but other th…

herb butter roasted turkey.
This turkey recipe is originally from an old Martha Stewart Magazine, where I learned to cook my very first turkey in my young 20s, and it has never failed me! I've added lemon zest, more herbs, and a bit more garlic to bump up the flavor, but other than that, I've kept it pretty similar. Over the years, I strayed away, overcomplicating things with brines, basting, and stuffing, and well, now I'm back to the basics, right where I started. Funny how that happens!

Homemade Meatloaf

This Homemade Meatloaf recipe is the perfect blend of juicy ground beef, savory spices, and a hint of sweetness from the glaze. A succulent loaf that remains moist and flavorful, making it a comforting and satisfying meal for any occasion.

meatloaf in a roasting dish
This Homemade Meatloaf recipe is the perfect blend of juicy ground beef, savory spices, and a hint of sweetness from the glaze. A succulent loaf that remains moist and flavorful, making it a comforting and satisfying meal for any occasion.

Creamed Kale

This easy Creamed Kale recipe has the creamiest, cheesiest sauce that’ll convert even the biggest kale skeptics. Ready in just 30 minutes!

The post Creamed Kale appeared first on Budget Bytes.

There are plenty of kale haters out there, but I’m not one of them. Quite the opposite, in fact! I LOVE kale. But if you share your table with some kale skeptics, give my recipe for Creamed Kale a try, and I guarantee you’ll convert at least one of them! The sauce is smooth and creamy (but not too heavy), and the kale still has a little bite to it. This easy side is ready in just 30 minutes and is a family-friendly way to enjoy this nutrient-packed leafy green!

Overhead view of creamed kale in a square-shaped dish.

As I said, I love kale! I love to grow it, I love to massage it with vinaigrette and eat it raw, I love to use it in pesto, I love to steam it, heck… I even love to work it into bouquets of flowers here on our farm! Kale forever, in all its forms! So, when it comes to the holidays, you already know this easy creamed kale recipe is going to be on our table.

What is Creamed Kale?

This recipe is a twist on the classic creamed spinach. I blanch fresh kale in boiling water for a few minutes to give it that perfect texture—not too raw, but not overcooked and mushy, either. Then I make a simple creamy sauce using salted butter, onion, garlic, half ‘n half, and seasonings. The kale gets stirred into the sauce with a sprinkling of Parmesan, left to simmer for a few minutes, and voila! Creamed kale is born. It’s a delicious veggie side for any meal and an easy way to add more greens to your diet!

Ingredients

Here’s what you’ll need to make this homemade creamed kale recipe:

  • Kale: I use fresh kale, specifically Lacinato kale (also known as ‘Dinosaur Kale’ due to its bumpy appearance resembling the skin of a dinosaur!). Yes, it’s a little more expensive, but I much prefer the texture of Lacinato in this recipe. But that said, you can totally use regular curly kale, too. Be sure to remove the tough stems and chop the leaves into bite-sized pieces.
  • Yellow Onion & Garlic: Creates a flavorful base for the sauce.
  • Salted Butter: Softens the onion and sautés the garlic, adding richness to the creamy sauce.
  • Seasonings: Nutmeg and red pepper flakes add warmth and a tiny bit of heat to balance out the creaminess. I also add salt when cooking the onions, and then I season the dish with salt and pepper to taste.
  • Half ‘n Half: I add this to the sauce to create a creamier and richer consistency. Be sure to use room temperature half ‘n half to avoid curdling when added to the hot pan.
  • Parmesan Cheese: Adds an irresistible, nutty, cheesy flavor that perfectly complements the earthy kale.

Can I Make it Dairy-Free?

If you’re avoiding dairy, you can easily swap the butter for vegan butter and the half ‘n half for coconut milk. If you’re going to use coconut milk, you could even add some curry powder to the mix! Holy YUM!

Top Tip!

If your sauce isn’t thickening up enough, don’t add cornstarch or flour; add ½ tsp of vinegar! Whisk, whisk, whisk, and watch your cream turn nice and thick fast. Essentially, it’s like making your own buttermilk, but I promise it’ll yield a thicker and creamier sauce if you find it needs a little help. I also love the brightness a little vinegar adds to just about any dish.

Can I Use Frozen Kale?

I much prefer fresh kale in this recipe, but you can use frozen kale if that’s all you have to hand. Be sure to thaw it fully in the refrigerator and squeeze out excess liquid before using. There’s also no need to blanch it if the kale was already blanched before freezing. Just note the texture of your creamed kale will likely be softer and less firm compared to using fresh kale.

Storage Instructions

This recipe is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop until warmed through. I recommend adding a splash of half ‘n half if the sauce thickens too much during reheating.

Side view of creamed kale in a squash-shaped serving platter.
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Creamed Kale Recipe

This easy Creamed Kale recipe has the creamiest, cheesiest sauce that'll convert even the biggest kale skeptics. Ready in just 30 minutes!
Course Side Dish
Cuisine American
Total Cost ($8.18 recipe / $1.02 serving)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings (½ cup per serving)
Calories 68kcal

Ingredients

  • 2 bunches kale* $5.38
  • ¼ tsp salt, divided $0.01
  • 2 Tbsp salted butter $0.16
  • ½ yellow onion, julienned (thinly sliced) $0.47
  • 1 clove garlic, minced $0.03
  • ¼ tsp red pepper flakes $0.03
  • tsp nutmeg $0.03
  • ½ cup half 'n half, room temperature $0.84
  • 3 Tbsp Parmesan cheese $1.23

Instructions

  • De-stem and rinse kale in cold water.
  • Coarsely chop kale and blanch in boiling water seasoned with ⅛ tsp salt for about 3 min. Quickly transfer kale to an ice bath to maintain color. Set aside.
  • Melt butter in a large skillet over medium heat and add the remaining ⅛ tsp salt and the julienned (thinly sliced) onion.
  • Cook until softened. Then, add the garlic, red pepper flakes, and nutmeg and cook another 2 minutes.
  • Add the room temperature half 'n half over medium heat. Cook, stirring occasionally, until the cream thickens to a sauce consistency, about 5 minutes.
  • Add kale and Parmesan cheese and toss to coat and let it soften, about 5 minutes.
  • Season with salt and pepper to taste and remove from the heat. Transfer to your favorite casserole dish or serving plate to serve.

See how we calculate recipe costs here.

Notes

*I used Lacinato Kale (aka Dinosaur Kale), but this recipe works with curly kale, too. I didn’t love the texture of curly kale as much with this soft, rich sauce, so I decided to splurge on Lacinato kale. I was willing to spend a little extra to see my family gobble up all of this creamed kale!

Nutrition

Serving: 1serving (½ cup per serving) | Calories: 68kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Sodium: 156mg | Fiber: 1g
Overhead view of creamed kale in a square-shaped dish.

how to make Creamed Kale – step by step photos

Hands removing the stems from a leaf of kale.

De-stem and rinse 2 bunches of kale in cold water.

Tongs holding blanched kale over a bowl of iced water.

Coarsely chop kale and blanch in boiling water seasoned with ⅛ tsp salt for about 3 min. Quickly transfer kale to an ice bath to maintain color. Set aside.

Sliced onions in a skillet.

Melt 2 Tbsp salted butter in a large skillet over medium heat and add the remaining ⅛ tsp salt and the julienned (thinly sliced) ½ an onion.

Sauted sliced onions in a skillet with seasonings and garlic added.

Cook until softened. Then, add the 1 clove minced garlic, ¼ tsp red pepper flakes, and ⅛ tsp nutmeg and cook another 2 minutes.

A hand pouring half and half into a skillet with sliced onions and seasonings.

Add ½ cup room temperature half ‘n half over medium heat.

Creamy onion sauce for creamed kale in a skillet.

Cook, stirring occasionally, until the cream thickens to a sauce consistency, about 5 minutes.

Blanched kale with parmesan cheese added to a creamy sauce in a skillet.

Add the blanched kale and 3 Tbsp Parmesan cheese and toss to coat and let it soften, about 5 minutes.

Finished creamed kale in a skillet.

Season with salt and pepper to taste and remove from the heat. Transfer to your favorite casserole dish or serving plate to serve.

Overhead view of creamed kale in a serving dish.

Enjoy this smooth, cheesy creamed kale with your favorite protein for a well-rounded and delicious dinner!

The post Creamed Kale appeared first on Budget Bytes.

Squash Casserole

This easy Squash Casserole is creamy and cheesy with a buttery cracker crust. It’s full of sweet yellow squash and is SO simple to make!

The post Squash Casserole appeared first on Budget Bytes.

I’m pretty certain this easy Squash Casserole recipe will be the only one you make from now on! Why? The texture is perfect, thanks to the crumbled crackers, melt-in-your-mouth ribbons of onion, and perfectly cooked squash. The worst kind of squash is the kind that’s overcooked to oblivion and turns into mush—I promise this is not that!

A wooden spoon scooping some squash casserole out of a casserole dish.

What is Squash Casserole?

Squash casserole is a Southern classic that almost always makes an appearance at family gatherings, potlucks, and holiday dinners. There are a few variations, but for my recipe, I use yellow squash (also known as summer squash), butter, yellow onion, eggs, milk, Ritz crackers, seasonings, and a generous sprinkling of cheddar and Parmesan cheese. The cheesy cracker topping is perfectly crispy, while the squash filling is soft and creamy—it’s serious comfort food! This casserole is a delicious, home-cooked side dish for the holidays, but I think it’s equally perfect for any night of the week.

Ingredients

Here’s what you’ll need to make this yellow squash casserole recipe:

  • Yellow Squash: This sweet, mild squash is readily available during the summer months and can be found in most grocery stores year-round. You’ll need about 4 cups total (around 2-3 sliced squash, depending on the size). I go for a straight neck, but crooked neck yellow squash will also work. You can even use a mix of yellow squash and zucchini in this recipe (they’re from the same plant family!).
  • Yellow Onion: I use yellow onion as it has a mild, sweet flavor that pairs well with the squash. Slice your onion into thin strips (a julienne cut) so it melds into the casserole once cooked.
  • Cheddar Cheese & Parmesan: Makes this casserole extra cheesy and flavorful! I mix the cheddar into the filling and sprinkle the Parmesan on top for a perfect crispy topping.
  • Garlic: Makes everything taste better!
  • Salted Butter: Helps the onion to caramelize slightly, adding even more depth of flavor.
  • Eggs: Binds the filling and gives it a creamy texture.
  • Milk: My ingredient of choice for a creamy filling. It’s much cheaper than heavy cream and tastes just as good! Use any type of milk you like (whole, 2%, etc.).
  • Herbs & Spices: I add salt, fresh parsley, red pepper flakes, and black pepper, but feel free to play around with different herbs and make this your own.
  • Ritz Crackers: I use these little butter crackers in the filling and on top for a crunchy, buttery texture. You can use any type of butter cracker you like.

Recipe Tips!

  1. Don’t skip the saute step! This precooks your squash and helps release excess water to avoid a watery casserole. If there’s a lot of extra liquid in the bottom of your skillet after sauteing, drain it off before adding the veggies to your casserole dish.
  2. I recommend sauteing your squash until al dente (slightly firm, with a little bite). It’ll continue to cook and soften in the oven, so overcooking in the saute step might make it mushy.
  3. Shredding your own cheese is best for ultimate meltiness and flavor, but pre-shredded cheese will work in a pinch. Just note pre-shredded cheese often has added anti-caking agents, which can stop it from melting as smoothly as freshly shredded cheese.
  4. There’s no need to peel or de-seed your yellow squash! The skin and seeds are soft and tender—you won’t even notice them in the finished casserole.
  5. You can make this dish ahead of time by assembling it up to 1 day in advance, covering it with plastic wrap or foil, and refrigerating it until ready to bake. I wouldn’t add the Parmesan and cracker topping until just before baking to keep it crispy.

Serving Suggestions

I promise this recipe for squash casserole will be a welcome change from your usual steamed, boiled, or sauteed veggies! The creaminess goes well with any protein, but fried chicken is a popular pairing for a classic Southern meal. I also think it would be the perfect side dish for your turkey breast and cranberry sauce this Thanksgiving! Or, for a veggie main, I’d serve it with homestyle cornbread and a green salad tossed with a light vinaigrette—yum.

How to Store

Keep any leftovers in an airtight container and refrigerate for up to 3-4 days. Reheat in the microwave or in the oven at 350F until heated through. You can also freeze any leftovers for up to 3 months (just note the squash and the cracker crust might be softer after thawing!).

I’d portion the casserole into individual servings before freezing and then let them thaw in the refrigerator overnight before reheating.

Side view of squash casserole being scooped out of a casserole dish with a wooden spoon.
Overhead view of squash casserole in a casserole dish.
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Squash Casserole Recipe

This easy Squash Casserole is creamy and cheesy with a buttery cracker crust. It's full of sweet yellow squash and is SO simple to make!
Course Side Dish
Cuisine American
Total Cost ($5.81 recipe / $0.96 serving)
Prep Time 15 minutes
Cook Time 58 minutes
Total Time 1 hour 13 minutes
Servings 6 servings (¾ cup each)
Calories 207kcal

Equipment

  • 3 Quart Casserole Dish

Ingredients

  • 2-3 yellow squash, cut into ¼'' discs (about 4 cups) $2.20
  • ½ yellow onion, julienned (finely sliced) $0.47
  • ¾ cup shredded cheddar cheese $0.73
  • ¼ cup shredded Parmesan cheese $0.67
  • 3 cloves garlic, minced $0.09
  • 2 Tbsp salted butter $0.30
  • 1 tsp salt, divided $0.01
  • 2 eggs $0.44
  • ½ cup milk $0.14
  • ½ Tbsp fresh parsley $0.05
  • ½ tsp freshly cracked black pepper $0.02
  • ¼ tsp red pepper flakes $0.15
  • 18 Ritz crackers, crushed and divided $0.54

Instructions

  • Preheat oven to 350F. Gather your yellow squash cut into discs, sliced yellow onion, shredded cheddar, shredded Parmesan, and minced garlic cloves.
  • In a large skillet, melt salted butter and add yellow onion and ¼ tsp salt over medium heat until tender and starting to caramelize, about 6 minutes
  • Add squash and cook until “al dente” but not too soft, about 5 minutes.
  • Add minced garlic, cook for 2 minutes until fragrant.
  • Transfer cooked veggies to casserole dish.
  • Beat eggs with milk, fresh parsley, remaining salt, black pepper, and red pepper flakes, and pour egg mixture over the squash in the casserole dish.
  • Add half the Ritz crackers and the shredded cheddar to a bowl. Mix to combine.
  • Stir in the Ritz cracker and cheese mixture into the casserole dish with the squash.
  • Top the casserole with the remaining Ritz crackers.
  • Sprinkle over the shredded Parmesan.
  • Bake the casserole for 45 minutes.

See how we calculate recipe costs here.

Notes

I used a 3-quart casserole dish.

Nutrition

Serving: 1serving (¾ cup) | Calories: 207kcal | Carbohydrates: 12g | Protein: 9g | Fat: 14g | Sodium: 689mg | Fiber: 2g

how to make Squash Casserole – step by step photos

Sliced squash, onions, minced garlic, and shredded cheeses on a wooden chopping board.

Preheat oven to 350F. Gather 2-3 yellow squash (cut into ¼” discs, about 4 cups total), ½ a finely sliced yellow onion, ¾ cup shredded cheddar, ¼ cup shredded Parmesan, and 3 minced garlic cloves

Sliced onions in a skillet.

In a large skillet, melt 2 Tbsp salted butter and add the sliced ½ yellow onion and ¼ tsp salt over medium heat until tender and starting to caramelize, about 6 minutes.

Sliced yellow squash cooking in a skillet with onions.

Add the 4 cups sliced squash and cook until “al dente” but not too soft, about 5 minutes.

Sliced yellow squash cooking in a skillet with onions and minced garlic.

Add the 3 minced garlic cloves, cook for 2 minutes until fragrant.

Slices of squash and onions in a casserole dish.

Transfer cooked veggies to casserole dish.

A bowl pouring cream sauce over squash casserole.

Beat 2 eggs with ½ cup milk, ½ Tbsp fresh parsley, remaining salt, ½ tsp black pepper, and ¼ tsp red pepper flakes, and pour egg mixture over the squash in the casserole dish.

Crushed ritz and shredded cheese in a bowl.

Add half the crushed 18 Ritz crackers and the ¾ cup shredded cheddar to a bowl. Mix to combine.

A spoon mixing squash casserole ingredients together in a casserole dish.

Stir in the Ritz cracker and cheese mixture into the casserole dish with the squash.

A hand sprinkling crushed ritz crackers over a squash casserole in a casserole dish.

Top the casserole with the remaining Ritz crackers.

Squash casserole topped with shredded cheese in a casserole dish.

Sprinkle over ¼ cup shredded Parmesan.

Baked squash casserole in a casserole dish.

Bake the casserole for 45 minutes.

Overhead view of squash casserole in a casserole dish.

This yummy casserole is the perfect way to showcase yellow squash. It’s simple to make with budget-friendly ingredients—what more could you want?!

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Creamed Corn

Making Creamed Corn from scratch is easier than you think! This delicious side is perfect for the holidays and made with simple ingredients.

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One of my favorite sides to load up on at the holiday dinner table is Creamed Corn! This budget-friendly side dish is made with minimal ingredients and is so easy to prepare. It’s rich, buttery, cheesy, and tastes way better than the canned stuff. As a veggie-lover who grew up in a family of meat eaters, I’ve grown accustomed to filling my holiday dinner plate with all the sides and skipping the meat. (Don’t feel bad for me—I’ve got way more tricks up my sleeve now regarding plant-based proteins and veggie mains!) But seriously, this easy recipe never disappoints. I guarantee you won’t have any leftovers!

Overhead view of creamed corn in a sauce pan garnished with fresh parsley.

What is Creamed Corn?

Homemade creamed corn is made from corn kernels cooked in a creamy sauce until they become tender, juicy, and flavorful. You can purchase it in a can, but this is typically labeled as ‘cream-style corn’ because the sauce doesn’t usually contain any cream! Instead, it often relies on the starch from the corn to create a creamy texture. (Yes, corn is both a starch and a grain—it just depends on how it’s processed!) However, nothing beats the taste and texture of this side dish when made from scratch.

For this recipe, I create a roux from butter and flour, then add half & half, seasonings, fresh corn (frozen works, too!), and Parmesan cheese to make it extra decadent. It’s the perfect combination of sweet, savory, and creamy. If you love corn pudding, you’ll definitely love this dish.

Ingredients

Here’s what you’ll need to make the best creamed corn recipe ever:

  • Corn: I used fresh corn for this recipe, but frozen corn works just as well. Fresh has a little more crunch and sweetness, but frozen is convenient and still delicious. If using fresh, I recommend using a sharp knife to cut the corn kernels off the cob.
  • Sugar: This is a classic ingredient in cream corn. It adds a touch of sweetness to balance out the savory flavors.
  • Flour: Combines with the butter to create a roux, which thickens the cream sauce.
  • Salted Butter: Makes the sauce rich and flavorful.
  • Half and Half: Adds creaminess to the sauce without being too heavy. (If you’re avoiding dairy, you can also make this with the same amount of full fat coconut milk plus dairy-free substitutes for the butter and cheese.)
  • Salt & Pepper: Basic seasonings to compliment the sweet corn and cheesy sauce.
  • Parmesan Cheese: Nothing compares to the nutty, salty flavor of shredded Parmesan cheese in this recipe. It adds an indulgent and umami (savory) element that the canned stuff can’t compete with!

Should I Use Fresh Or Frozen Corn?

Both work perfectly well! It ultimately comes down to personal preference and what’s available. When testing this recipe for creamed corn, the corn at Walmart cost $0.50 cents per ear. The cost of the store-brand frozen whole-kernel corn (about 4 cups) was $2.94. Because the difference was negligible, I went with fresh because I prefer the texture to have a little more bite. If you’re going to use frozen, your cooking time will be significantly less, so make sure your sauce is spot on before adding the (rinsed!) frozen corn to your pan.

How to Tell When the Sauce is Thick Enough

Your creamy sauce should have thickened to a gravy-like consistency and coat the back of a spoon before adding the corn (see my process photos below for a visual reference). It’ll continue to thicken up as it cooks with the corn added in. If your sauce is too thin, allow it to cook a little longer. If it’s thick but you want to thin it out, add a splash of half and half until it reaches your desired consistency.

Serving Suggestions

When I say you can serve this corn with pretty much anything, I mean it! Serve it up for Thanksgiving with turkey breast and all your favorite trimmings, like green bean casserole. It also pairs well with BBQ ribs and homestyle cornbread! It’s a fun, year-round side and perfect for any occasion—not just the holidays!

Storage Instructions

If you have any leftovers (which is rare in my house), you can store them in an airtight container in the refrigerator for 3-4 days. Let them cool before storing, and reheat in the microwave or on the stovetop. Add a little half and half if the sauce thickens too much when reheated. You can also freeze individual portions in a freezer-safe container for 2-3 months. I’d let them thaw overnight in the refrigerator before reheating.

Side view of creamed corn in a serving dish with a wooden spoon taking some.
Overhead view of creamed corn in a sauce pan garnished with fresh parsley.
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Creamed Corn Recipe

Making Creamed Corn from scratch is easier than you think! This delicious side is perfect for the holidays and made with simple ingredients.
Course Side Dish
Cuisine American
Total Cost $5.29 recipe / $0.66 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings (½ cup each)
Calories 137kcal

Ingredients

  • 6 ears of corn (or 4 cups of frozen corn) $3.00
  • 5 Tbsp salted butter $0.60
  • 1 Tbsp flour $0.01
  • 1 cup half & half $0.89
  • 1 Tbsp sugar $0.02
  • ½ tsp salt $0.01
  • ¼ tsp freshly cracked black pepper $0.02
  • ½ cup shredded parmesan cheese $0.74

Instructions

  • Husk and shave your ears of corn and set aside. If using frozen corn, rinse it well, strain, and set aside.
  • In a saucepan, melt salted butter and add flour and whisk together over medium heat to make a light roux.
  • Add half & half, sugar, salt and pepper and whisk together until smooth.
  • Cook down until a gravy-like sauce forms.
  • Add corn, tossing until completely coated. Cook for 5-8 minutes, until the corn is cooked but still has some crunch. (Cook time will be significantly less if you're using frozen, so taste often!) Take the pan off the heat and stir in the shredded Parmesan until melted.
  • Serve and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving (½ a cup) | Calories: 137kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Sodium: 320mg | Fiber: 0.1g
Side view of creamed corn in a serving dish garnished with fresh parsley.

how to make Creamed Corn – step by step photos

Butter and flour being whisked together in a saucepan to make a roux.

Husk and shave 6 ears of corn and set aside. If using 4 cups of frozen corn, rinse it well, strain, and set aside. In a saucepan, melt 5 Tbsp salted butter, add 1 Tbsp flour, and whisk together over medium heat to make a light roux.

Milk, salt, and pepper added to a roux in a saucepan.

Add 1 cup half & half, 1 Tbsp sugar, ½ tsp salt, and ¼ tsp pepper and whisk together until smooth.

The sauce for creamed corn in a sauce pan with a spoon checking the thickness.

Cook down until a gravy-like sauce forms.

Corn kernels added to the cream sauce for creamed corn in a saucepan.

Add corn, tossing until completely coated. Cook 5-8 minutes, until the corn is cooked but still has some crunch. (Cook time will be significantly less if you’re using frozen, so taste often!)

Parmesan added to creamed corn in a saucepan.

Take the pan off the heat and stir in ½ cup shredded Parmesan until melted.

Creamed corn in a saucepan.

Serve and enjoy!

Overhead view of creamed corn in a serving dish garnished with fresh parsley.

This delicious cream corn recipe couldn’t be easier to make. Serve it as a side dish at your next holiday feast or potluck, and watch it disappear!

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Candied Yams

The sweet sugar glaze on these Candied Yams are simply irresistible. It’s the perfect side dish for Thanksgiving or any holiday gathering.

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It’s no secret how much I love sweet potatoes, but Candied Yams are indeed my favorite Thanksgiving side dish. It’s made with sweet potatoes that are prepared and baked in a sweet and decadent sugar glaze that soaks into every single bite. It’s a special dish that I always make for the holidays and there’s usually never any leftovers. I also love that it’s made with simple ingredients that I almost always have in my pantry. So if you’re looking for a classic, budget-friendly, side dish to make this holiday season, these candied yams are one the entire family will love!

Overhead view of candied yams in a white serving dish.

What Are Candied Yams?

Candied yams are sweet potatoes that are baked in a sweet, syrupy, brown sugar glaze. Hence the name “candied” yams. But technically sweet potatoes and yams are not the same thing. Although they are both root vegetables and sometimes shaped similarly, there are still distinct differences. Yams have a dark brown skin, a rough exterior, and oftentimes a white flesh. They also have more of an earthy flavor and are not as sweet as sweet potatoes. It’s pretty common to see sweet potatoes mislabeled as yams in grocery stores these days; and now both names are often used interchangeably.

Ingredients For Candied Yams

Here’s what you need to make this easy & delicious candied yams recipe:

  • Sweet Potatoes: You’ll need roughly 2.5 to 3 lbs. of sweet potatoes. If you want to cut your sweet potatoes in uniform even rounds, try to purchase sweet potatoes that are long and narrow versus large and bulky.
  • Brown Butter: My secret ingredient for these candied yams is brown butter. Browning the butter adds a rich, nutty, caramel flavor which compliments the rest of the ingredients perfectly!
  • Sugar: A combination of dark brown sugar and granulated white sugar provides the perfect balance of sweetness. 
  • Spices: Classic warm spices like cinnamon, nutmeg and vanilla provide a powerful flavor punch.
  • Orange Juice: Just a small amount of fresh squeezed orange juice makes the sugar glaze really pop!

Should You Boil The Sweet Potatoes First?

Luckily you don’t have to boil the sweet potatoes first before making candied yams. Although par-boiling the sweet potatoes would help them cook faster, this recipe tastes much better when the potatoes are slow baked in the oven so they can soak up all of that yummy sweet glaze.

Recipe Tips!

  1. Make sure to keep an eye on your butter when it’s browning. As soon as it starts to turn a golden brown color, add the rest of the ingredients or remove the pot from the heat to prevent the butter from burning.
  2. You don’t have to cut your sweet potatoes into rounds. You can chop them into large chunks instead. Just make sure not to cut them too thin. You want them to be on the thicker side so they hold their shape well while baking.
  3. Reducing the sugar glaze after the sweet potatoes have finished cooking is totally optional, but I love the glossy finish that it gives the candied yams.

Storing Leftovers

Store any leftover candied yams in an airtight container in the refrigerator for 4-5 days. The butter and sugar mixture will thicken as it chills. To reheat, just place the candied yams in a saucepan over medium heat, in the oven at 350°F, or reheat in the microwave until warmed through.

Close up side view of candied yams.
Overhead view of candied yams in a white serving dish.
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Candied Yams

The sweet sugar glaze on these Candied Yams are simply irresistible. It’s the perfect side dish for Thanksgiving or any holiday gathering.
Course Dinner, Side Dish
Cuisine American
Total Cost $7.99 recipe / $1.33 serving
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 483kcal

Ingredients

  • 2.5 lb. sweet potatoes (about 4 medium sweet potatoes) $3.56
  • 1/2 cup butter $1.12
  • 3/4 cup dark brown sugar $0.75
  • 1/2 cup granulated white sugar $0.20
  • 1 tsp cinnamon $0.10
  • 1/2 tsp nutmeg $0.05
  • 1/4 tsp salt $0.02
  • 2 tsp vanilla extract $1.20
  • 1 orange, juiced $0.99

Instructions

  • Preheat the oven to 350°F. Wash, peel, and cut the sweet potatoes into ½ inch thick rounds. Place the sweet potatoes into a greased 3 quart casserole dish or a 9×13-inch baking dish.
  • Add the butter to a small light-colored pot. Heat the pot over medium heat, stirring constantly, until the butter solids turn golden brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown).
  • As soon as the butter turns golden brown add the brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir together until smooth.
  • Remove the pot from the heat and add the vanilla extract and 2 Tbsp fresh squeezed orange juice. Stir until combined.
  • Pour the sugar glaze over the sweet potatoes in the baking dish. There is no need to stir the potatoes at this point. Cover the dish with aluminum foil and bake for 30 minutes.
  • After 30 minutes remove the foil and gently stir the sweet potatoes to redistribute the glaze. Move some of the potatoes that are at the bottom to the top. Bake for another 30 minutes uncovered or until the sweet potatoes are fork tender.
  • This step is optional, but recommended. With a slotted spoon, transfer the candied yams to a separate serving dish. Add the remaining sugar glaze to a small pot over medium heat. Bring the pot to a simmer for about 5 minutes or until the glaze has reduced and thickened.
  • Pour the thick glaze back over the sweet potatoes and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 483kcal | Carbohydrates: 85g | Protein: 3g | Fat: 16g | Sodium: 331mg | Fiber: 6g
Close up overhead view of candied yams.

How to Make Candied Yams – Step by Step Photos

Chopped sweet potatoes on a cutting board.

Preheat the oven to 350°F. Wash, peel, and cut 2.5 lb. sweet potatoes into ½ inch thick rounds. Place the sweet potatoes into a greased 3 quart casserole dish or a 9×13-inch baking dish.

Browned butter in a small pot.

Add 1/2 cup butter (1 stick) to a small light-colored pot. Heat the pot over medium heat, stirring constantly, until the butter solids turn golden brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown).

Sugar added to brown butter.

As soon as the butter turns golden brown add 3/4 cup dark brown sugar, 1/2 cup white sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt. Stir together until smooth.

melted sugar glaze in a pot

Remove the pot from the heat and add 2 tsp vanilla extract and 2 Tbsp fresh squeezed orange juice. Stir until combined.

Glaze being poured over candied yams.

Pour the sugar glaze over the sweet potatoes in the baking dish. There is no need to stir the potatoes at this point. Cover the dish with aluminum foil and bake for 30 minutes.

Cooked candied yams in a baking dish.

After 30 minutes remove the foil and gently stir the sweet potatoes to redistribute the glaze. Move some of the potatoes that are at the bottom to the top. Bake for another 30 minutes uncovered or until the sweet potatoes are fork tender.

Reducing sugar glaze in a small pot.

This step is optional, but recommended. With a slotted spoon, transfer the candied yams to a separate serving dish. Add the remaining sugar glaze to a small pot over medium heat. Bring the pot to a simmer for about 5 minutes or until the glaze has reduced and thickened.

Finished candied yams in a baking dish.

Pour the thick glaze back over the sweet potatoes and serve. Now just sit back and get ready to impress all of your family and friends with these decadent and delicious candied yams.😋

Close up view of candied yams.

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Apple Crumble

This easy Apple Crumble recipe is a classic for a reason! Full of warmly spiced, caramelized apples and a crunchy, buttery crumble topping.

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There’s something nostalgic about apple desserts (and there are so many to choose from!), but let me tell you, this recipe for Apple Crumble is the easiest of them all! You can whip it up in a flash and reserve the rest of your time for snuggling on the couch. Crisp, juicy sliced apples are mixed with brown sugar, cinnamon, and ginger and baked under a buttery crumble topping. It’s the perfect autumn dessert to warm your heart and fill your belly on a budget!

Overhead view of apple crumble on a plate with a scoop of vanilla ice cream.

When I was growing up, one of our favorite family traditions was apple picking! My mom would load the whole family into the car, and we would hit the road to Tougas Family Farm (a huge pick-your-own farm in Northborough, MA about an hour west of Boston, with tons of fun things for kids to do). And I’m telling you, no apple tastes as good as one you’ve picked yourself!

You might have noticed my cozy fall recipe posts always mention my family, particularly my mom. My mom is a proud New Englander, and autumn is when she really comes alive! I had the best childhood, and I reflect on it the most during the fall. So, I highly recommend you Google search “pick-your-own apples” in your area, find a farm, and go for it! Then, you have no excuse not to try this easy apple crumble recipe. 😉

What Is Apple Crumble?

Apple crumble is a classic British dessert with layers of sliced apples and a crumble topping made from flour, sugar, and butter. It has all the comforting flavors of apple pie but with much less effort! I make my crumble filling with Granny Smith apples, lemon juice, cornstarch, brown sugar, cinnamon, and ground ginger to create a caramelized and warmly spiced bottom layer. Whether you serve it with vanilla ice cream, caramel sauce, or whipped cream, just know you’re in for a treat.

Ingredients

Here’s what you’ll need to make this recipe for apple crumble:

  • Salted Butter: Combines with the flour and sugar to create the crumble topping. Use salted butter to balance the sweetness from the sugar, and make sure it’s chilled! Room-temperature butter won’t create the same crumbly texture.
  • All-Purpose Flour: For making the topping.
  • Light Brown Sugar: Adds a rich molasses flavor to the topping and apple filling.
  • Salt: Just a pinch for flavor.
  • Pumpkin Pie Spice or Apple Pie Spice: You can use either spice blend to flavor the topping. Pumpkin pie spice is made from cinnamon, ginger, nutmeg, allspice, and cloves. Apple pie spice is typically a blend of cinnamon, nutmeg, and allspice but may also include ginger and/or cardamom. Pick whichever sounds best to you!
  • Granny Smith Apples: I like using Granny Smith apples in my baking because their natural tartness offsets the overpowering sweetness of the sugar. If you don’t usually bake with green apples, give it a try! Be sure to wash them if you’re keeping the skin on.
  • Cornstarch: Thickens the filling and helps create a syrupy texture.
  • Ground Cinnamon & Ginger Powder: You don’t need much (just a teaspoon of each), but they add some fall flavor to the apples.
  • Lemon Juice: Brightens up the filling and keeps the apples from browning.

Can I Use A Different Type of Apple?

I love how Granny Smith apples taste in apple crumble. They’re tart, firm, and hold up well during baking. I’ve also tailored the other ingredients in this recipe to complement their natural flavor. However, if you prefer a sweeter apple or have a different type on hand, feel free to use it! I recommend using a crisp, firm apple that will hold its shape during baking. Some other popular baking apples include Honeycrisp, Pink Lady, and Braeburn. I recently tried a “Rosalee” apple for the first time this fall (while apple picking in Massachusetts, of course!) and it was one of the best things I’ve ever tasted—another great varietal!

Apple Crumble vs Apple Crisp

Apple crisp and crumble both feature baked apples topped with a crumbly buttery topping. However, apple crisp usually contains oats in the topping, while crumble traditionally doesn’t (although there are many variations of both nowadays!). Other than that, the preparation and baking processes are pretty much the same. They’re both delicious and perfect for fall!

Tips for the Best Crumble Topping

  1. Your butter has to be COLD. I recommend cutting it into small cubes and keeping it in the fridge until you’re ready to use it.
  2. You want small clumps of butter, sugar, and flour throughout the topping, not a uniform mixture. My step-by-step photos below show what it should look like. Overmixing can create a denser, less crumbly topping.
  3. I always flash-freeze the unbaked crumble topping for 10 minutes before adding it to the apples. This is another trick to make sure the topping stays crumbly and holds its shape. The crumble bakes up light and crisp instead of sinking into the apples.
  4. I’ve kept this recipe traditional with simple, budget-friendly ingredients. However, for a fun twist, you could try adding nuts to your apple crumble topping! Pecans, sliced almonds, or chopped walnuts would all make great additions.

Storage Instructions

Once your crumble has cooled, cover the baking dish tightly with plastic wrap/foil or transfer it to an airtight container. You can keep it in the fridge for up to 4 days or freeze it for up to 3 months. Let it thaw overnight in the refrigerator if frozen, and reheat in the oven to re-crisp the topping before serving. The microwave also works if you don’t mind a slightly softer topping.

Overhead view of apple crumble in a rectangular baking dish.
Overhead view of apple crumble on a plate with a scoop of vanilla ice cream.
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Apple Crumble Recipe

This easy Apple Crumble recipe is a classic for a reason! Full of warmly spiced, caramelized apples and a crunchy, buttery crumble topping.
Course Dessert
Cuisine English
Total Cost ($7.42 recipe / $0.61 serving)
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 servings (about ½ a cup each)
Calories 170kcal

Ingredients

Crumble Topping

  • 6 ½ Tbsp salted butter, chilled and diced (½ Tbsp reserved to butter your dish) $0.97
  • cup all-purpose flour $0.08
  • cup light brown sugar $0.18
  • ¼ tsp salt $0.01
  • 1 tsp pumpkin pie spice or apple pie spice $0.19

Filling

  • 5 medium granny smith apples, cored (about 2 lbs) $5.00
  • cup packed light brown sugar $0.18
  • 1 Tbsp cornstarch $0.05
  • 1 tsp ground cinnamon $0.16
  • 1 tsp ginger powder $0.45
  • tsp salt $0.01
  • 2 Tbsp lemon juice $0.14

Instructions

  • Preheat oven to 350° F and butter a baking dish (my dish was 8×10”), set aside for now. Add salted butter, all-purpose flour, light brown sugar, salt, and pumpkin pie spice/apple pie spice to a medium size mixing bowl.
  • Firmly mix crumble ingredients together by hand, breaking it up into little pieces, and freeze for 10 minutes.
  • Peel most of your apples (I left the skin on a few apples because I think it’s a nice little color pop) and slice into thin 1/8” slices.
  • Place your sliced apples in a mixing bowl and add light brown sugar, cornstarch, cinnamon, ginger powder, salt, and lemon juice.
  • Toss filling ingredients together and pat down into the baking dish. Then, add frozen crumble on top.
  • Bake for 40-45 min or once the crumble on top turns golden brown.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Sodium: 126mg | Fiber: 2g
Overhead view of apple crumble in a rectangular baking dish with a portion missing.

how to make Apple Crumble – step by step photos

Cubed butter, flour, sugar, and pumpkin pie spice in a mixing bowl.

Preheat oven to 350° F and butter a baking dish with ½ Tbsp salted butter (my dish was 8×10”), set aside for now. Add 6 Tbsp salted butter, ⅔ cup all-purpose flour, ⅓ cup light brown sugar, ¼ tsp salt, and 1 tsp pumpkin pie spice/apple pie spice to a mixing bowl.

Apple crumble topping in a mixing bowl.

Firmly mix crumble ingredients together by hand, breaking it up into little pieces, and freeze for 10 minutes.

Sliced granny smith apples in a mixing bowl.

Peel most of your 5 medium granny smith apples (I left the skin on a few apples because I think it’s a nice little color pop) and slice into thin 1/8” slices.

Sliced granny smith apples in a mixing bowl with sugar, cornstarch, and cinnamon.

Place your sliced apples in a mixing bowl and add ⅓ cup light brown sugar, 1 Tbsp cornstarch, 1 tsp cinnamon, 1 tsp ginger powder, ⅛ tsp salt, and 2 Tbsp lemon juice.

Apple crumble ingredients assembled in a rectangular baking dish.

Toss filling ingredients together and pat down into the baking dish. Then, add frozen crumble on top.

Baked apple crumble in a rectangular baking dish.

Bake for 40-45 min or once the crumble on top turns golden brown.

Overhead view of apple crumble and a scoop of vanilla ice cream on a plate with a fork taking some.

This homemade apple crumble recipe has the perfect ratio of crumble to apple filling, and it couldn’t be easier to make!

The post Apple Crumble appeared first on Budget Bytes.

Roasted Turkey Breast Recipe

This Roasted Turkey Breast recipe is tender, flavorful, and the perfect centerpiece for your Thanksgiving table or any special occasion.

The post Roasted Turkey Breast Recipe appeared first on Budget Bytes.

Alright friends, say goodbye to the hassle of making a whole turkey for the holidays, and hello to this simple and easy Roasted Turkey Breast recipe. It’s infused with lots of moisture and flavor and it’s made in half the time. I started buying turkey breasts for Thanksgiving years ago because my family simply couldn’t eat a whole turkey. So turkey breasts were the perfect solution! Half the prep time, half the cook time, and less food waste. And did I mention it’s also a gorgeous centerpiece for your holiday feast? I have a feeling this might be your go-to turkey recipe for all of your special occasions. ;)

Overhead view of sliced turkey breast on a platter with fresh herbs and lemon slices as a garnish.

Ingredients Needed

Here’s what you need to make this tender, flavorful, turkey breast recipe:

  • Herbed Butter: A lot of the flavor for the turkey breast comes from the brine and from the herb-infused butter. We used a combination of rosemary, thyme, sage, garlic, salt and pepper to flavor the butter. I had extra fresh rosemary left over from my brine, so that’s what I used, but feel free to use dried herbs and spices if that’s what you have on hand.
  • Bone-In Turkey Breast: I am using a 5.5 lb. bone-in turkey breast with the skin on, but you can also use a boneless turkey breast.

How Long Do You Cook A Turkey Breast?

The time it takes to cook a turkey breast will vary slightly depending on the size of the turkey. A good rule of thumb is to cook the turkey for roughly 15 minutes per pound. Always use an instant read thermometer to check the internal temperature of the turkey breast. The internal temperature should reach 165°F at the thickest part of the breast without touching the bone.

Bone-in vs. Boneless

I tested this recipe with both a bone-in and boneless turkey breast. Both delivered great flavor but there was 1 key difference:

  • Presentation: After purchasing 2 different brands of boneless turkey breasts, I noticed the skin on boneless turkey breasts were very loose, barely hanging on, and sometimes half missing. Once cooked the final presentation was not as appealing as the bone-in turkey breast. If this is not a huge concern for you then no worries, it will still have great flavor. But on a special holiday like Thanksgiving, I really want my turkey to not only taste good but also look good too! ;)

How Do You Keep The Turkey From Being Dry?

The best way to ensure you have juicy and tender turkey breast meat is to brine the turkey. I’ve tried to skip this step a few times in the past, but it really does make all the difference! A turkey breast brine will not only give the turkey moisture, but it also adds extra flavor throughout the entire breast. Don’t forget to rinse and dry the turkey breast after it is done brining. This removes any excess salt from the turkey and prevents it from being too salty.

Tips For Cooking A Turkey Breast!

  1. If your turkey breast is frozen, make sure to thaw it first in the refrigerator overnight or according to the package instructions before brining or roasting it.
  2. I definitely recommend brining your turkey breast for tender meat and the absolute best flavor throughout the breast.
  3. Dry the turkey breast really well to remove any excess moisture. It’s hard for the herb butter to stick to the breast when it is wet.
  4. If the turkey is getting too brown on the top while it’s roasting, place a loose piece of aluminum foil on top of the breast as it continues to bake.
  5. And don’t forget to save those turkey drippings so you can make a super flavorful homemade turkey gravy to serve on the side.
Side view of a cooked turkey breast on a white platter garnished with fresh herbs and lemon.
Overhead view of sliced turkey breast on a platter with fresh herbs and lemon slices as a garnish.
Print

Roasted Turkey Breast Recipe

This Roasted Turkey Breast recipe is tender, flavorful, and the perfect centerpiece for your Thanksgiving table or any special occasion.
Course Dinner
Cuisine American
Total Cost $21.49 recipe / $3.58 serving
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 693kcal

Ingredients

  • 8 Tbsp butter, room temperature $1.12
  • 2 cloves of garlic, pressed $0.16
  • 1/2 tsp salt $0.03
  • 1/2 tsp freshly cracked black pepper $0.03
  • 1.5 tsp fresh rosemary, chopped* $0.75
  • 1 tsp dried thyme $0.10
  • 1/2 tsp dried sage $0.05
  • 5.5 lb. bone-in turkey breast (skin on)** $19.25

Instructions

  • Preheat the oven to 350°F. In a small bowl add the room temperature butter, garlic, salt, pepper, rosemary, thyme, and sage. Mix them together until they form a paste.
  • Dry the turkey breast very well with a paper towel on all sides. Use your hand to carefully separate the skin from the breast meat, leaving it intact on the sides, and creating a pocket to fill with the herb butter.
  • Spread about 1/3 of the herb butter under the skin. Spread the remaining herb butter on top of the skin and all over the exterior of the turkey breast.
  • Place the turkey breast in a greased deep casserole dish or roasting pan. Transfer the dish to the oven and roast the turkey for about 1 hr 30 min, or until the internal temperature reaches 165ºF. My turkey was ready right around 1 hr 20 minutes. Baste the turkey breast every 30 minutes with the pan drippings.
  • Begin to check the internal temperature of the turkey after 1 hour. If the top of the breast begins to brown too much before the internal temperature reaches its mark, loosely cover the turkey with foil as it bakes. Make sure to test the temperature in the thickest part of the breast, without touching the bone.
  • Let the turkey breast rest for at least 10 minutes before slicing and serving. Serve with turkey gravy and your favorite sides. Enjoy!

See how we calculate recipe costs here.

Notes

*Substitute ½ tsp of dried rosemary for fresh rosemary.
**A 5-6 lb. bone-in turkey breast would work for this recipe.

Nutrition

Serving: 1serving | Calories: 693kcal | Carbohydrates: 4g | Protein: 89g | Fat: 38g | Sodium: 1131mg | Fiber: 0.1g
overhead view of a roasted turkey breast on a white platter with thanksgiving sides around the platter.

How to Make A Roasted Turkey Breast – Step by Step Photos

Ingredients for herb butter in a small bowl.

Preheat the oven to 350°F. In a small bowl add 8 Tbsp room temperature butter, 2 pressed garlic cloves, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, 1 1/2 tsp fresh chopped rosemary, 1 tsp dried thyme, and 1/2 tsp dried sage.

Herb butter ingredients mixed together.

Mix them together until they form a paste.

Drying turkey breast with a paper towel.

Dry a 5-6 lb. bone-in, skin on, turkey breast very well with a paper towel on all sides.

Spreading herb butter under the skin of turkey breast.

Use your hand to carefully separate the skin from the breast meat, leaving it intact on the sides, and creating a pocket to fill with the herb butter. Spread about 1/3 of the herb butter under the skin.

Turkey breast fully covered with herb butter placed inside a large baking dish.

Spread the remaining herb butter on top of the skin and all over the exterior of the turkey breast. Place the turkey breast in a greased deep casserole dish or roasting pan. Transfer the dish to the oven and roast the turkey for about 1.5 hours, or until the internal temperature reaches 165ºF.

Cooked roasted turkey breast inside baking dish.

Baste the turkey breast every 30 minutes with the pan drippings. Begin to check the internal temperature of the turkey after 1 hour. If the top of the breast begins to brown too much before the internal temperature reaches its mark, loosely cover the turkey with foil as it bakes. Make sure to test the temperature in the thickest part of the breast, without touching the bone.

Overhead view of sliced turkey breast on a platter with fresh herbs and lemon slices as a garnish.

Let the turkey breast rest for at least 10 minutes before slicing and serving. Serve with turkey gravy and your favorite sides. Enjoy!

Roasted turkey breast with mashed potatoes and green beans on a serving plate.

The post Roasted Turkey Breast Recipe appeared first on Budget Bytes.