This old fashioned Hamburger Gravy recipe is a classic. We like to serve it over mashed potatoes, rice, pasta, or bread, and the best part is it’s on the table in just 20 minutes. Want more 30 minute meals? Try Breakfast Fried Rice, Patty Melt, Honey Mustard Chicken, or Pastalaya! Hamburger Gravy Ingredients: How to…
This old fashioned Hamburger Gravy recipe is a classic. We like to serve it over mashed potatoes, rice, pasta, or bread, and the best part is it’s on the table in just 20 minutes.
I love teaching my kids about old-fashioned American recipes like this hamburger gravy recipe. Not only is it a total comfort food classic, but it was beloved back then because it’s inexpensive, simple and kids love it. We love it served over creamy mashed potatoes, but my grandma served it over a thick slice of bread. I love that this meal is on the table in less than 30 minutes, perfect for anyone with a busy schedule.
Hamburger Gravy Ingredients:
How to make Hamburger Gravy:
Brown Meat: Cook and crumble ground beef with a meat chopper or wooden spoon in a deep skillet over medium-high heat. Add onion and sauté until soft.
Finish Gravy: Stir in flour and butter, then add milk and seasonings. Stir gravy as it cooks until thickened. Taste and adjust seasonings to taste. Serve homemade hamburger gravy with green beans or roasted vegetables.
Sour Cream: Add a scoop of sour cream at the end to make the gravy creamier.
Storage and Freezing Instructions:
Store in an airtight container in the fridge for up to 5 days. Rewarm in the microwave or stovetop, adding a little milk or broth if you need to thin it.
To Freeze: Follow the recipe to cook the meat and add spices. Let it cool completely then transfer to a freezer safe bag or container for up to 3 months. Thaw overnight in the fridge, then heat in a skillet with butter, flour, and half and half. Cook, stirring, until thickened. Adjust seasonings to taste.
This old fashioned Hamburger Gravy recipe is simple, inexpensive, and ready to please the pickiest eaters. It's on the table in 20 minutes, and delicious served over mashed potatoes, rice, pasta, or bread.
Cook meat: Add ground beef to a deep skillet over medium-high heat. Cook, crumbling into small pieces, until browned. Remove most (but not all) of the grease. Add onions to the pan and cook for 2-3 minutes.
Gravy: Add flour and butter and stir to coat the meat. Add milk and seasonings. Cook, stirring frequently, until gravy is thickened, 5-10 minutes. Taste and add additional seasonings, as needed.
Serve warm over mashed potatoes, biscuits, bread, noodles, rice, or breakfast potatoes.
Video
Notes
Ground Beef: I like to use half ground beef, half ground pork sausage. Add chopped bacon for even more flavor. Could also use ground turkey or ground chicken. Flour: Add 1 ½ Tablespoons cornstarch instead of flour.Dairy-Free: Omit butter and substitute beef broth instead of milk. Add 1 Tablespoon additional flour to thicken the sauce, if needed.Veggies: Add sautéed mushrooms, frozen peas, or corn to the gravy.Sour Cream: Add a scoop of sour cream at the end to make the gravy creamier.Storage Instructions: Keep leftover hamburger gravy in an airtight container in the fridge for up to 5 days. Heat in the microwave or stovetop, adding a little milk or broth if you need to thin it.Freezing Instructions: Follow the recipe to cook the meat and add spices. Let it cool completely then transfer to a freezer safe bag or container for up to 3 months. Thaw overnight in the fridge, then heat in a skillet with butter, flour, and half and half. Cook, stirring, until thickened. Adjust seasonings to taste.
The easiest and best Fettuccine Alfredo recipe is creamy, smooth, and the epitome of comfort food! Made in just 20 minutes with basic pantry ingredients, this meal will have the whole family cheering. If you love alfredo, you should try my Chicken Alfredo Pizza, Shrimp Alfredo, One-Pan Skinny Chicken Alfredo, or Chicken Alfredo Stuffed Shells!…
The easiest and best Fettuccine Alfredo recipe is creamy, smooth, and the epitome of comfort food! Made in just 20 minutes with basic pantry ingredients, this meal will have the whole family cheering.
I know I’m not the only one who can’t go to an Italian restaurant with my family and not order Fettuccine Alfredo for the table! I love how easy it is to make from home, and it’s not worth that hefty price at the restaurant! So save the money and pull out some simple, basic pantry ingredients to make it yourself, in just 20 minutes! If you have extra time, serve it up with homemade breadsticks and a wedge salad.
How to make Fettuccine Alfredo:
Prepare Pasta and Cheese: Shred cheese and set aside to allow it to come to room temperature. (Do not use pre-shredded cheese). Boil fettuccine noodles in a large pot of salted, boiling water. Cook according to time on package, until al dente. Reserve some of the hot pasta water.
Make Alfredo Sauce: While the pasta water is boiling, melt butter in a large skillet over medium heat. Whisk in flour, cooking for 30 seconds. Add garlic and cook for 30 seconds. Slowly pour in cream and milk, whisking constantly. Bring to a simmer, then remove from heat and add parmesan cheese, stirring until melted and smooth. Season to taste with Italian seasoning and salt and pepper.
Serve: Lift cooked noodles from the hot pasta water with tongs (reserve pasta water) then place noodles in alfredo sauce. Toss well to coat all noodles. Use a small amount of hot pasta water to thin the sauce, if needed. Enjoy homemade fettuccine alfredo with fresh parsley and a sprinkle of parmesan cheese. Don’t forget to serve this easy fettuccine alfredo with breadsticks to help enjoy every last bit of the sauce.
Make Ahead and Freezing Instructions:
To Make Ahead: Alfredo sauce if best enjoyed immediately, but if you can make it up to one day in advance. Store the sauce separately in an airtight container in the fridge. Reheat on the stove on low, stirring frequently. Add a little milk or cream if you need to thin it.
The best Fettuccine Alfredo recipe is creamy, smooth, and the epitome of comfort food! Made in just 20 minutes with basic pantry ingredients, this meal will have the whole family cheering!
Shred cheese and set aside to allow it to come to room temperature.
Boil a large pot of salted water: Add fettuccine noodles and cook according to time on package, until al dente.
Alfredo Sauce: While pasta water boils, melt butter in a large skillet over medium heat. Add flour and whisk for 30 seconds. Add garlic and cook for 30 seconds. Slowly whisk in cream and milk and bring to a simmer. Remove from heat and stir in cheese a few handfuls at a time, stirring until smooth. Season with Italian seasoning and fresh cracked salt and pepper, to taste.
Pasta: Use tongs or a noodle ladle to remove cooked noodles from the hot pasta water (reserve pasta water) and add noodles to the alfredo sauce. Toss well to combine. Add hot pasta water (I usually add at least ¼ cup), tossing the noodles in the sauce to refresh, as needed, to thin the sauce before serving (you’ll notice the sauce will thicken as it cools).
Garnish with fresh parsley, and a pinch of extra fresh parm on top, if desired.
Video
Notes
Cheese: Do not use pre-shredded cheese–it wont melt as well or taste as good.Add Protein: Top with grilled chicken for chicken fettuccine alfredo, or shrimp for Shrimp Alfredo.Add Veggies, like fresh steamed broccoli or roasted asparagus.Try my Healthier Fettuccine AlfredoDairy Free Fettuccine: I recommend this recipe.Gluten Free: Use gluten free fettuccine noodles or whatever shape you like. I recommend the barilla gluten free pasta brand.Make Ahead Instructions: Alfredo sauce is best enjoyed immediately, but you can make it up to one day in advance. Store the sauce separately in an airtight container in the fridge. Rewarm on the stove on low, stirring frequently. Add a little milk or cream if you need to thin it.
Our simple Roast Chicken recipe is moist, flavorful, and makes a beautiful meal with little effort. It only takes 15 minutes to prep and is baked in a pan with roasted vegetables. If you make chicken recipes as much as we do, try our Garlic Chicken, Honey Mustard Chicken, Grilled Chicken Sandwich, and Tahini Chicken…
Our simple Roast Chicken recipe is moist, flavorful, and makes a beautiful meal with little effort. It only takes 15 minutes to prep and is baked in a pan with roasted vegetables.
I love how effortless and fool-proof it is to make a beautiful roast chicken at home. All you need to a simple herb butter and some chopped veggies; there’s no brining or complicated culinary steps involved. Best of all it’s a meal your whole family will love! Remember to keep the leftover chicken carcass to make homemade chicken stock for other recipes, like our chicken noodle soup!
How to Roast a Chicken:
Prep Chicken: If using a frozen chicken, it needs to be completely thaw before using. Remove raw chicken from packaging. Remove the neck and giblets from the cavity (discard them away or use them to make chicken gravy). Pat chicken dry with paper towels.
Make herb butter by combining butter, lemon zest, rosemary, salt, and pepper in a small bowl. Gently lift the skin near the chicken breasts and smear herb butter under it, on top of the breasts meat. Sprinkle salt and pepper all over the outside and spread with more herb butter over the outside. Smear any leftover butter inside the cavity. Cut lemons in half and place inside.
Roast: Add chopped vegetables to the bottom of a 9×13-inch baking dish and drizzle with a tiny bit of olive oil and sprinkle salt and pepper on top. Place chicken on top of vegetables and roast chicken uncovered at 450°F for 10-15 minutes. Reduce temperature to 350°F then cook for 20 minutes per pound, or until the chicken is 165°F on a food thermometer. The chicken should be golden brown and the juices should be clear and sizzling. Remove it from the oven, tent with foil to keep warm and rest for 10-15 minutes before carving.
Carve and Serve: Carve the crispy roast chicken and serve with the roasted vegetables. Use the pan drippings to make chicken gravy. We love to serve roast chicken dinner with my favorite homemade rolls and apple pecan salad.
How to Carve a Whole Chicken:
Separate Chicken Legs: Gently pull one leg away from the body then slice through the leg meat and skin. With a little more force, pull the leg away from the body until you hear the hip joint pop out. Place a sharp knife between hip bone and the body then cut. Repeat for the other leg.
Remove Drumsticks and Thighs: Place knife on the natural line that separates the drumstick and thigh then cut through the joint. Repeat for other leg.
Chicken Breast: Slice along one side of the breast bone to remove one side of breast meat. Remove full breast and then slice into portions by laying skin side up and slicing into thin portions. Repeat with second breast.
This simple Roast Chicken recipe is moist, flavorful, and better than anything you'll buy at the store! It only takes 15 minutes to prep before it's baked to perfection in a pan with roasted vegetables.
Prep Chicken: If using a frozen whole chicken, thaw completely (1-2 days in the fridge) before cooking. When ready to roast chicken, preheat oven to 450 degrees F and adjust your oven rack so the chicken will sit in the center of the oven. Remove neck and giblets from inside the cavity of the chicken and pat dry all over with paper towels.
Herb Butter: In a bowl combine softened butter, lemon zest and chopped rosemary. Season the outside of the chicken and inside the cavity with salt and pepper.
Apply Herb Butter: Use your fingers to loosen and lift the skin above the breasts (on the top of the chicken) and smooth a few tablespoons of the herb butter underneath. Microwave the remaining herb butter mixture for 5-10 seconds, until softened, and smear the remaining herb butter all over the outside of the chicken, legs and wings.
Finish: Cut the lemon in half and place inside the cavity of the bird. Add the onion, carrot and potato to the bottom of a 9×13 inch baking dish. Drizzle a little olive oil over the veggies, season them with salt and pepper, and toss to coat. Place the chicken on top, and tie the legs together with kitchen twine if desired (not required).
Roast the chicken, uncovered, at 450 degrees F for 10-15 minutes. Reduce temperature to 350 degrees F and roast for 20 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees F. Skin should be golden brown and the juices should run clear. *Check the chicken about halfway through cooking and if the skin is getting overly brown you can cover it with a piece of tinfoil to protect the breast meat from overcooking.
Rest: Remove chicken from the oven and tent with aluminum foil to rest for at least 10 minutes before carving.
Serve with the cooked vegetables at the bottom of the pan. Reserve the drippings in the roasting pan, if desired, to make chicken gravy.
Our homemade Cioppino seafood stew recipe is here to impress with its rich and rustic tomato-based broth and mix of fresh seafood. It’s the best healthy comfort food, served with crusty bread. If you’re a seafood lover don’t miss our Salmon Tacos, Crawfish Étouffée, Clam Chowder, Seafood Pasta, and Shrimp and Grits! Tips for buying…
Our homemade Cioppino seafood stew recipe is here to impress with its rich and rustic tomato-based broth and mix of fresh seafood. It’s the best healthy comfort food, served with crusty bread.
I would fly to San Fransisco just to order a big bowl of my favorite Cioppino at the Wharf, with warm homemade sourdough! But seeing as that’s not a normal option, our homemade Cioppino is an amazing alternative, and really easy to make.
I’m so proud of the flavor in this recipe, and the extra detail of making our own quick stock with the seafood shells. This is a beautiful dish for a special dinner or holiday, that will easily impress guests. Make your own sourdough bread if you’d like, or go for my easy shortcut artisan bread! It has the same crusty exterior and only 4 ingredients!
Tips for buying seafood:
With all seafood you buy, make sure you smell it! There should not be a strong fishy odor; It should smell like nothing, or like the ocean. If you don’t live near the ocean, frozen seafood is great and accessible, just be sure to thaw it in the refrigerator overnight before using.
How to make Cioppino:
Quick Seafood Stock: Use kitchen shears to cut open the crab legs and remove the meat, placing cracked shells in a stock pot. Remove shells and tails from shrimp and add to the stockpot. Pour enough water in the pot to cover all of the shells by an inch. Sprinkle a pinch of salt in the water then cook over medium high heat until water is simmering. Place mussels and clams on top (don’t stir) then cover. Cook for 2-3 minutes, until shells open up. Remove from heat and strain broth into a countainer using a fine mesh strainer with a cheesecloth over it to catch any sand or small shells (if you don’t have a cheesecloth, just don’t add the bottom Tablespoons or two of liquid.
Tomato base: Pour oil in a large Dutch oven and heat over medium heat. Stir in onion, fennel and 2 teaspoons kosher salt. Cook until onion is soft and translucent, 8-10 minutes. Stir in garlic and red pepper flakes then cook for 1 minute. Add tomato paste and stir well then add wine and cook for 2 minutes. Stir in crushed tomatoes, bay leaf, and oregano. Taste and add more seasoning as needed.
Add Seafood: Pour 4 cups of the seafood stock into the pot and simmer on low, covering the pot for 30 minutes. Cut the fish into 1 inch pieces and drizzle fish and shrimp with olive oil and sprinkle salt and pepper. Just before serving Cioppino, bring soup to a simmer, add fish, cover, and simmer for 3 minutes. Stir in crab and shrimp and simmer for 2-3 minutes, just until shrimp are pink. Add steamed clams and mussels and sprinkle with fresh parsley.
Serve this Italian fisherman’s stew in a bowl with lemon wedges and extra bowls for empty shells. Don’t forget the crusty bread and lots of napkins!
Make Ahead and Freezing Instructions:
To Make Ahead: Make the tomato base and seafood stock a few hours or up to a night before serving.
Freezing Instructions: I don’t recommend freezing cioppino with the seafood, as the seafood will overcook when rewarmed. But any leftover tomato broth could be frozen and used another day, with fresh seafood.
Recipe Variations:
Seafood: Feel free to swap out the crab for scallops, just add them the same time as the fish. You could also toss in calamari near the end. I don’t personally recommend oysters or salmon since the flavor could overpower the dish.
Crab: The crab can be added in it’s shell to the broth if you want it served in the shell, but I think the shells help add rich flavor to the stock.
Wine: Make sure not to use “cooking wine”. Instead choose an inexpensive dry white wine like chardonnay, sauvignon blanc, or pinot grigio. I personally don’t drink alcohol, but I like to cook with it since it adds a depth of flavor you can’t get otherwise (most of the alcohol cooks out). If you don’t want to cook with wine, leave it out or add a little splash of white wine vinegar.
Our homemade Cioppino seafood stew recipe is here to impress, with a flavorful tomato broth and loaded with your favorite seafood. Don't forget to serve it with crusty sourdough, for dipping.
Make Seafood Stock*: Use kitchen shears to cut open the crab legs and remove the meat, then place the cracked shells into a stock pot. Remove shells and tails from shrimp then add to the stockpot. Add enough water to the pot to cover the shells by about an inch. Add a pinch of salt. Cook over medium high heat until water reaches a bare simmer. Add clams and mussles on top (don’t stir) and cover pot. Cook for 2-3 minutes, until shells open up. Uncover, remove from heat and set aside
Tomato Base: Add oil to a large Dutch oven over medium heat. Stir in onion, fennel and 2 teaspoons kosher salt. Cook until onion is soft and translucent, 8-10 minutes. Stir in garlic and red pepper flakes then cook for 1 minute. Add tomato paste and stir well. Add wine and cook for 2 minutes. Stir in crushed tomatoes, bay leaf, and oregano.
Strain Stock: Set clams and mussels aside and strain seafood stock through a fine mesh strainer with a cheesecloth over it (if you don’t have a cheesecloth, just don’t add the bottom tablespoons of liquid, that may have sand in it) into a measuring cup. Add 4 cups seafood stock to the pot. Bring to a simmer, reduce heat, cover pot, and simmer for 30 minutes.
Add seafood: Just before you’re ready to serve the stew, bring to a simmer, stirring. Cut the fish into 1 inch pieces and drizzle fish and shrimp with a little oil, and season with salt and pepper. Add the fish, cover, reduce heat and simmer for 3 minutes. Stir in shrimp and crab and simmer about 2-3 minutes, just until shrimp are pink. Stir in steamed clams and mussels. Taste the sauce and add more seasoning, if needed. Sprinkle with fresh parsley.
Serve: Ladle stew into bowls and serve with fresh lemon wedges, crusty bread, and extra bowls for placing shells in (and lots of napkins)!
Video
Notes
Make Ahead Instructions: Make the tomato base and seafood stock a few hours or up to a night before serving.Freezing Instructions: I don’t recommend freezing cioppino with the seafood, as the seafood will overcook when rewarmed. But any leftover tomato broth could be frozen and used another day, with fresh seafood.Seafood Variations: You could replace the crab with scallops (add them at the same time as the fish). Calamari would also be a great addition, and can be added near the end. I don’t recommend using oysters or salmon as their flavor may overpower the dish.Crab: You can add the crab, in its shell, to the broth, if you want to serve it in the shell, but I think the shells help add rich flavor to the seafood stock.Wine: don’t use “cooking wine”, but instead choose an inexpensive dry white wine, like chardonnay, sauvignon blanc or pinot grigio. I don’t drink alcohol, but I do use wine in cooking because it adds a depth of flavor you can’t get otherwise (most of the alcohol cooks out). If you’re against cooking with wine, you can omit it, or add a little splash of white wine vinegar.Seafood Stock: You could substitute 4 cups store-bought seafood stock, and add the clams and mussels at the same time as the shrimp and crab.
This easy Breakfast Fried Rice recipe has sausage, Canadian bacon, and veggies tossed with scrambled eggs and rice. It’s bursting with flavor and ready in less than 30 minutes! Looking for more of my breakfast favorites? Try Hawaiian French Toast Casserole, Sheet Pan Pancakes, Gallo Pinto, and Breakfast Skillet! Ingredients Needed: How to make Breakfast…
This easy Breakfast Fried Rice recipe has sausage, Canadian bacon, and veggies tossed with scrambled eggs and rice. It’s bursting with flavor and ready in less than 30 minutes!
The magic of this tasty dish right here is a combo of Asian fried rice, with Western breakfast ingredients. And it’s not breakfast appropriate only; it makes a delicious hearty dinner as well, bursting with flavor from the sausage, veggies, eggs and Canadian bacon. And if you love this recipe, try my Kimchi Fried Rice and Ham Fried Rice!
Ingredients Needed:
How to make Breakfast Fried Rice:
Cook Meat: Place Canadian bacon in a single layer in a non-stick or cast iron pan over medium heat then cook undisturbed for 2 minutes. Stir, then cook undisturbed again for 1 minute. Remove to a very large bowl. Add pork sausage, crumbling it with a meat chopper to small pieces, until browned. Add to bowl with the Canadian bacon, leaving some of the grease in the pan.
Sauté Veggies and Scramble Eggs: Add 1 Tablespoon oil or butter to the pan if there isn’t much grease. Add veggies, seasoning them with salt and pepper. Sauté over medium heat for a few minutes until tender then stir in garlic and cook for 30 seconds. Remove to the same bowl. Melt 2 tablespoons of butter in pan, then add eggs, stirring and cooking until scrambled. Remove to the same bowl.
Heat Rice: Add remaining 2 tablespoons of butter to the pan and once melted, add rice, spreading into an even layer. Cook over medium-high heat and add green onion, soy sauce, and sesame oil. Allow the rice to cook undisturbed, stirring every minute or so, to allow it to crisp a little.
Serve: Return meat and veggies from bowl back to the pan and toss to combine. Taste and season the breakfast egg fried rice with additional soy sauce, salt or pepper, as needed.
Make Ahead Instructions:
To Make Ahead: The bacon and sausage can be cooked ahead of time, kept in an airtight container. All the vegetables can be chopped and stored in the fridge for up to a day in advance.
Our easy Breakfast Fried Rice recipe has sausage, Canadian bacon, and veggies tossed with scrambled eggs and rice. It's bursting with flavor and ready in 30 minutes!
Cook meats: Add Canadian bacon in a single layer to a large non-stick skillet or cast iron pan over medium heat. Cook undisturbed for 2 minutes. Stir and cook undisturbed for 1 minute. Remove to a large bowl. Add pork sausage to skillet and cook over medium heat, crumbling into small pieces as it cooks, until browned. Remove to bowl with Canadian bacon.
Sauté Veggies: (If there’s no grease left in the pan from the meat, add 1 Tablespoon oil or butter). Add veggies to the pan. Season with salt and pepper. Sauté over medium high heat for a few minutes until tender. Stir in garlic and cook 30 seconds. Remove to same bowl.
Scramble Eggs: Reduce heat to medium low. Add 2 Tablespoons of butter to the pan. Once melted, add eggs and cook until scrambled, stirring occasionally. Remove eggs to bowl.
Fry Rice: Add remaining 2 Tablespoons of butter to the pan and once melted, add rice. Spread rice into an even layer and cook over medium-high heat. Add green onion, soy sauce, sesame oil and toss to combine. Allow the rice to cook undisturbed, stirring every minute or so, to allow it to crisp a little.
Combine: Return everything in the bowl back to the pan and toss to combine. Taste and season with additional soy sauce, salt or pepper.
Video
Notes
Make Ahead Instructions: The meats can be cooked ahead, stored in an airtight container. All the vegetables can be chopped then kept in the fridge for up to a day in advance.
Our delicious American Goulash recipe has ground beef and elbow pasta cooked in a flavorful, cheesy, red sauce. It’s made all in one pan and is picky-eater approved! Want more pasta dishes? Try Tuscan Chicken Pasta, Manicotti, Boursin Pasta, and Pastalaya! How to make American Goulash (Beefaroni): Make Sauce: Sauté onion in pan then add…
Our delicious American Goulash recipe has ground beef and elbow pasta cooked in a flavorful, cheesy, red sauce. It’s made all in one pan and is picky-eater approved!
American Goulash they’ll devour (even picky eaters!).
Whether you call it American Goulash or Beefaroni, you have to admit, this pasta dish a totally comfort classic! It’s made all in one pan in about 30 minutes, making it a winner for busy weeknights. I’ve also included instructions to make goulash in the instant pot or slow cooker.
How to make American Goulash (Beefaroni):
Make Sauce: Sauté onion in pan then add garlic. Add ground beef and season with salt and pepper. Cook, using a meat chopper or spatula to crumble it to small pieces. Add dry spices and cook for 1-2 minutes. Pour in tomato sauce, tomato paste, sugar, Worcestershire, and 1 ½ cups beef broth. Simmer on low for 15-20 minutes.
Cook Pasta: Add the additional ¾ cup broth and uncooked pasta. Cook until pasta is tender then stir in the cheese, allowing it to melt.
Freezing Instructions:
To Freeze: Allow to cool completely then place in a freezer safe container and freeze for up to 2 months. Thaw completely in the fridge, then add a splash of broth when reheating, if needed.
Recipe Variations:
Instant Pot: Push setting on Instant Pot to sauté then cook ground beef and onion. Drain grease, add spices, then cook for 1 minute. Turn off Instant Pot then stir in tomato sauce, paste, sugar, Worcestershire, and 1 ½ cups beef broth (don’t add any extra broth). Dump in macaroni noodles, stir, then close lid and seal and set to high pressure for 4 minutes. Do a quick release, stir, and add cheese.
Crock Pot: Cook onion and ground beef in a pan on the stove then add spices and cook for 2 minutes. Stir in tomato sauce, paste, sugar, Worcestershire, and 1 cup of beef broth. Cook on high for 2 hours or on low for 4 hours. Cook pasta separately according to package instructions, then stir in the cooked noodles and cheese, stirring until melted.
Delicious American Goulash made with ground beef and elbow pasta in a flavorful and cheesy red sauce. It's made all in one pan and is picky-eater approved!
Sauté onions and cook beef: Heat a large skillet with sides, over medium heat. Add oil. Once hot, add onion and saute for several minutes into tender and translucent. Add garlic and cook for 30 seconds. Push onion to the side and add ground beef and season well with salt and pepper. Cook until browned, crumbling it into very small pieces as it cooks. Add all dry spices and cook for 1-2 minutes.
Finish sauce: Stir in the tomato paste, tomato sauce, sugar, Worcestershire and 1 ½ cups beef broth. Simmer on low for 15-20 minutes. Taste and add additional seasonings, if needed.
Add pasta: Stir in additional ¾ cup broth and uncooked pasta. Cook until pasta is tender. Stir in freshly grated cheese and allow to melt. Serve immediately.
Video
Notes
To Freeze: Allow to cool completely then place in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before heating. Add a splash of additional broth when reheating, if needed.Instant Pot Beefaroni: Cook onion and ground beef on sauté setting in Instant Pot. Drain grease and add dry spices and cook for 1 minute. Turn off Instant Pot and stir in tomato paste, tomato sauce, sugar, Worcestershire and 1 ½ cups beef broth (don’t add any additional beef broth). Pour in macaroni noodles, stir, and place lid on seal and set to high pressure for 4 minutes. Do a quick release when finished, stir, and add grated cheese.Crock Pot Beefaroni: Cook onion and ground beef on stove. Add dry spices and cook for 2 minutes. Stir in tomato paste, tomato sauce, sugar, Worcestershire and 1 cup beef broth and cook on high for 2 hours or on low for 4 hours. Cook pasta separately. Add cooked noodles and grated cheese, and stir until cheese has melted.
This easy Lasagna recipe is completely elevated, with a flavorful red sauce, béchamel white sauce, and ground beef and sausage. It’s the only recipe you need! Looking for more Italian recipes? Try this Tomato Basil Pasta, Manicotti, or Calzones! How to make Lasagna: Cook Meat: Brown the ground beef and sausage, using a meat chopper…
This easy Lasagna recipe is completely elevated, with a flavorful red sauce, béchamel white sauce, and ground beef and sausage. It’s the only recipe you need!
Can I tell you what makes this Italian lasagna recipe so special? It’s the easy béchamel sauce (just a fancy name for a white sauce made from flour, butter and milk), that makes it SO much tastier and more authentic (at least in Northern Italy), than using ricotta. I’m convinced it’s the best way to make homemade lasagna!
Cook Meat: Brown the ground beef and sausage, using a meat chopper or spatula. Drain grease then transfer meat to a food processor and pulse only 3-4 times to chop it into very small pieces (I love this step because it makes the sauce more smooth and delicious). Remove to a bowl and set aside.
Make Red Sauce: Add olive oil in the same skillet and add garlic, stirring constantly for 30 seconds. Add onion, spinach, and bell pepper and cook on medium high until softened, about 2-3 minutes. Pulse in the food processor until almost puréed then pour back in pan. Add canned tomatoes and sauce, squishy the tomatoes to break them down and stir to combine. Add Italian seasoning, and salt and pepper. Cover, reduce heat and simmer for 20-30 minutes. Stir in meat and fresh basil.
Cook Lasagna Noodles: Reduce noodle cooking time by half what the box says, then drain and lay on a greased baking sheet so they don’t stick together. Or, if you’re using no-boil noodles, don’t cook them.
Make Béchamel Sauce: Melt butter in a medium size saucepan over medium heat then add the flour, stirring constantly for 2 minutes. Gradually pour in milk, whisking constantly until smooth. Season with salt and pepper then cook over medium heat, stirring regularly so it doesn’t burn. Cook until it thickens, about 5-7 minutes.
How to Layer Lasagna: There will be 3 layers of lasagna, so mentally split the sauces into thirds as you layer them to make sure you have enough at the end. Lightly grease a 9×13 dish then layer 3 lasagna noodles in the bottom. Spoon ⅓ of the red sauce over the noodles, followed by ⅓ of the white sauce, parmesan and mozzarella cheeses, spreading all the way to the edge. Repeat with another layer of noodles, red sauce, white sauce, then cheeses. Finish the lasagna layers with the final layer of noodles, red sauce, white sauce, and cheeses.
Bake: Cook lasagna uncovered at 350°F for at least 40 minutes, or longer, until golden at the edges and bubbly. It’s important to let the lasagna cool for at least 15-20 minutes before serving.
To Make Ahead: Both the white and red sauces can be made in advance. You can also assemble the entire lasagna and cover it with plastic wrap then tinfoil and keep it in the fridge for up to 2 days. Bake as directed.
To Freeze Lasagna: Freeze the lasagna before or after baking (if freezing an unbaked lasagna, you don’t need to pre-cook the noodles. Just add them dry). Cover pan with plastic wrap and a double layer of aluminum foil. Freeze for up to two months. Thaw lasagna in the fridge before removing covering and baking as directed. Or, bake lasanga from frozen (if in an aluminum disposable pan) for 1 ½ hours, just keep it covered with foil, but remove the plastic wrap. Uncover and bake for another 45 minutes, or until it’s hot and bubbly.
Recipe Variations:
Bottled Pasta Sauce: Substitute a 48oz jar of pasta sauce, in place of the homemade red sauce. Heat it in a large skillet and stir in cooked meat and chopped basil.
Fresh Mozzarella: Use thin layers of fresh sliced mozzarella cheese instead of shredded mozzarella cheese.
This easy Lasagna recipe has a flavorful homemade red sauce, béchamel white sauce, and ground beef and sausage. It is a truly delicious homemade lasagna and will be the new favorite meal at your house.
Brown meat: In a large skillet, brown the ground beef and sausage over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When cooked through, remove the grease. (Optional) Add meat to a food processor and pulse just 3-4 times until it’s broken up into very small pieces. Remove to a bowl.
Sauté Veggies: In the same skillet over medium-high heat, add olive oil. When oil is hot, add the garlic, stirring constantly for 30 seconds. Add the onion, spinach and bell pepper. Continue cooking on medium-high heat until the vegetables are softened –about 2-3 minutes. Remove from heat and transfer them to the same food processor. Pulse several times until they’re nearly pureed. Return mixture to the skillet.
Finish red sauce: Add whole peeled tomatoes, squishing them into the sauce, and tomato sauce and stir to combine. Add Italian seasoning, salt and pepper to taste. Stir. Cover and allow the sauce to simmer for about 20-30 minutes on low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved crumbled ground beef and sausage, and fresh basil.
Cook Pasta: While the red sauce simmers boil the lasagna noodles for half the time suggested on the box. Drain into a large colander and sprinkle them with a tiny bit of olive oil to keep them from sticking together. (You can skip this step if you are using no-boil noodles).
Béchamel white sauce: Add the butter to a medium size saucepan or large skillet. Over medium heat. Once melted, add the flour, stirring constantly to combine 2 minutes. Gradually add in the milk, whisking until smooth. Season with salt and pepper. Cook over medium heat, whisking often so it doesn’t burn on the bottom, until it thickens– about 5-7 minutes.
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray. Keep in mind that there will be 3 layers of lasagna, so mentally split the sauces into thirds as you layer them to make sure you have enough at the end.
Assemble: Start by layering the bottom of your greased pan with 3 lasagna noodles. Spread the red sauce over the noodles, followed by the white sauce, Parmesan and mozzarella cheeses, spreading all to the edges. Top with another layer of noodles, then red sauce, white sauce, parmesan and mozzarella cheeses. Add the final layer of noodles, then red sauce, white sauce and cheeses.
Bake for at least 40-50 minutes, or until lasagna is hot and bubbling. Allow to rest for at least 20 minutes or longer, before serving, so it can set up to slice.
Tomatoes*: If you can’t find whole canned San Marzano tomatoes, you could substitute 14oz can diced tomatoes and 6oz can tomato paste.Mozzarella: Could also use thin layers of fresh mozzarella cheese instead of shredded mozzarella cheese.Red Sauce: You can use a 48oz jar of pasta sauce instead of making it from scratch. Warm sauce in a large skillet and stir in cooked meat and fresh basil.Make Ahead Instructions: Both the white and red sauces can be made in advance. You can also assemble the entire lasagna and cover it with plastic wrap then tinfoil and keep it in the fridge for up to 2 days. Bake as directed.To Freeze Lasagna: Freeze the lasagna before or after baking (if freezing an unbaked lasagna, you don’t need to pre-cook the noodles. Just add them dry). Cover pan with plastic wrap and a double layer of aluminum foil. Freeze for up to two months. Thaw lasagna in the fridge before removing covering and baking as directed. Or, bake lasanga from frozen (if in an aluminum disposable pan) for 1 ½ hours, just keep it covered with foil, but remove the plastic wrap. Uncover and bake for another 45 minutes, or until it’s hot and bubbly.
A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It’s made all in one pan and on the table in 20 minutes! Do you love 30 minute meals? Make sure to try Shrimp Alfredo, Chicken Marsala Pasta, Honey Mustard Chicken, and Mediterranean Meatball Bowls! How to Make Cajun…
A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It’s made all in one pan and on the table in 20 minutes!
Weeknights just got an upgrade with this easy cajun chicken pasta! It’s made all in one pan with simple pantry ingredients that come together so harmoniously. It’s easy to customize with your favorite veggies, and it has a mild to medium spice, so my kids love it too. Check out my tips below for adjusting the spice level for your family, and if you want a healthier version. I’ve also included adaptations and information for anyone counting their macros or looking for high protein meals.
How to Make Cajun Chicken Pasta:
Sauté Chicken and Veggies: Cook pasta then drain, rinse with cold water, and set aside. Add butter to a skillet then add garlic and cook for a couple minutes. Add chicken and vegetables then season with cajun seasoning. Cook for 3-4 minutes, until chicken is almost cooked through. Add milk and cream cheese then stir for 2-3 minutes until cream cheese is melted and sauce is smooth.
Serve: Add pasta and cheese to the pan then stir to combine and season with salt and pepper if needed.
Recipe Variations:
Spice Level: This pasta has a mild to medium spice level, if you want it less spicy, start with just 1 teaspoon of cajun seasoning, or more than 2 teaspoons (or a sprinkle of cayenne), for more spicy pasta.
Pasta: I usually use farfalle (bowtie) pasta, but you can substitute 8 oz of penne, shells, rotini, linguine, or your favorite pasta.
Make it Healthier:
Use whole grain pasta.
Add extra veggies: Look in your fridge and use up what you have. Some of my favorites are: sliced bell peppers, spinach, asparagus, mushrooms, broccoli, zucchini, etc.
Use olive oil instead of butter, or reduce the butter in half.
Use low fat cream cheese and skim milk in the sauce, and don’t add the parmesan cheese.
Make Ahead Instructions:
Cook vegetables and chicken in the creamy sauce. Store in the fridge until ready to serve, when you can reheat it and stir in cooked pasta and shredded cheese.
A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It's made all in one pan and on the table in 20 minutes!
Cook pasta according to package instructions until al dente. Drain, rinse with cold water and set aside.
Cook chicken: In a large pot or skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Add the chicken pieces (and any desired vegetables*) and season with cajun seasoning. Cook for 3-4 minutes, until chicken is nearly cooked through.
Add milk and cream cheese, stirring well until cream cheese has melted and sauce is smooth, 2-3 minutes. Stir in pasta, parmesan cheese, salt and pepper. Serve immediately.
Video
Notes
Vegetables: this is a great recipe to add extra veggie produce you need to use from the fridge, like bell peppers, spinach, broccoli, asparagus, zucchini or mushrooms. Sauté them in a little olive oil, salt and pepper before cooking the chicken, then stir in at the end.Healthy Swaps: Use whole grain pasta, substitute olive oil for butter (or cut the butter amount in half). Use low fat cream cheese and skim milk.Make Ahead Instructions:Cook vegetables and chicken in the creamy sauce. Store in the fridge until ready to serve, when you can reheat it and stir in cooked pasta and shredded cheese.
A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It’s made all in one pan and on the table in 20 minutes! Do you love 30 minute meals? Make sure to try Shrimp Alfredo, Chicken Marsala Pasta, Honey Mustard Chicken, and Mediterranean Meatball Bowls! How to Make Cajun…
A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It’s made all in one pan and on the table in 20 minutes!
Weeknights just got an upgrade with this easy cajun chicken pasta! It’s made all in one pan with simple pantry ingredients that come together so harmoniously. It’s easy to customize with your favorite veggies, and it has a mild to medium spice, so my kids love it too. Check out my tips below for adjusting the spice level for your family, and if you want a healthier version. I’ve also included adaptations and information for anyone counting their macros or looking for high protein meals.
How to Make Cajun Chicken Pasta:
Sauté Chicken and Veggies: Cook pasta then drain, rinse with cold water, and set aside. Add butter to a skillet then add garlic and cook for a couple minutes. Add chicken and vegetables then season with cajun seasoning. Cook for 3-4 minutes, until chicken is almost cooked through. Add milk and cream cheese then stir for 2-3 minutes until cream cheese is melted and sauce is smooth.
Serve: Add pasta and cheese to the pan then stir to combine and season with salt and pepper if needed.
Recipe Variations:
Spice Level: This pasta has a mild to medium spice level, if you want it less spicy, start with just 1 teaspoon of cajun seasoning, or more than 2 teaspoons (or a sprinkle of cayenne), for more spicy pasta.
Pasta: I usually use farfalle (bowtie) pasta, but you can substitute 8 oz of penne, shells, rotini, linguine, or your favorite pasta.
Make it Healthier:
Use whole grain pasta.
Add extra veggies: Look in your fridge and use up what you have. Some of my favorites are: sliced bell peppers, spinach, asparagus, mushrooms, broccoli, zucchini, etc.
Use olive oil instead of butter, or reduce the butter in half.
Use low fat cream cheese and skim milk in the sauce, and don’t add the parmesan cheese.
Make Ahead Instructions:
Cook vegetables and chicken in the creamy sauce. Store in the fridge until ready to serve, when you can reheat it and stir in cooked pasta and shredded cheese.
A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It's made all in one pan and on the table in 20 minutes!
Cook pasta according to package instructions until al dente. Drain, rinse with cold water and set aside.
Cook chicken: In a large pot or skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Add the chicken pieces (and any desired vegetables*) and season with cajun seasoning. Cook for 3-4 minutes, until chicken is nearly cooked through.
Add milk and cream cheese, stirring well until cream cheese has melted and sauce is smooth, 2-3 minutes. Stir in pasta, parmesan cheese, salt and pepper. Serve immediately.
Video
Notes
Vegetables: this is a great recipe to add extra veggie produce you need to use from the fridge, like bell peppers, spinach, broccoli, asparagus, zucchini or mushrooms. Sauté them in a little olive oil, salt and pepper before cooking the chicken, then stir in at the end.Healthy Swaps: Use whole grain pasta, substitute olive oil for butter (or cut the butter amount in half). Use low fat cream cheese and skim milk.Make Ahead Instructions:Cook vegetables and chicken in the creamy sauce. Store in the fridge until ready to serve, when you can reheat it and stir in cooked pasta and shredded cheese.
This homemade Patty Melt recipe is cooked on two slices of sourdough bread with cheese, caramelized onions, and a quick sauce. It all comes together beautifully for a truly remarkable sandwich. Want more sandwich recipes? You will love this Meatloaf Sandwich, Pimento Cheese BLT, Cuban Sandwich, and French Onion Burgers! How to make a Patty…
This homemade Patty Melt recipe is cooked on two slices of sourdough bread with cheese, caramelized onions, and a quick sauce. It all comes together beautifully for a truly remarkable sandwich.
I’m not one that’s usually drawn to “patty melts” when eating at a restaurant, but after constant nagging from my husband, I began creating our own recipe. WOW. If I had to pick one super hearty comfort food, now, this Patty Melt recipe at the top of my list. DANG it’s delicious. The sourdough bread combined with the caramelized onions and quick burger sauce will make your taste buds sing! It’s 100% restaurant worthy and couldn’t be easier to make!
How to make a Patty Melt:
Prep Toppings: Make burger sauce by mixing all the ingredients in a bowl. (Can be made up to several days ahead).
Caramelize Onions: Heat a cast iron skillet over medium heat then add butter and oil. Once melted, add onions and season with salt and pepper. Cook, stirring frequently, until golden brown and caramelized, about 20 – 25 minutes. Add a splash of water as needed, if the onions seem to be drying out. Remove to plate then set aside. (Can be made 1-2 days ahead).
Make Burger Patties: Divide meat into five patties (about 4.8 ounces each) and shape them them roughly the same shape as the bread you’re using. Handle the meat as little as possible. Season generously on both sides with salt and pepper.
Cook patties: Heat a flat-top griddle or cast iron pan over medium-high heat and grease with 1 Tablespoon oil. Add burger patties and cook for 3-4 minutes, flipping once, until medium-rare, or as desired (I like to cook them to medium rare/slightly pink inside, as they will cook more as they rest, and when added to the patty melt). Remove to plate to rest.
Assemble: Wipe pan clean and lower pan heat to medium-low. Butter one side of each piece of bread then place one buttered side of bread face down in hot pan. Top with a slice of cheese, beef patty, a spoonful of onions, drizzle of burger sauce, another slice of cheese, and top slice of bread (butter side facing up). Cook for a few minutes, until bread is toasted on the bottom. Gently flip then cook on opposite side until golden and cheese is melted.
Serve this easy patty melt with leftover burger sauce for dipping, if desired.
Make Ahead Instructions:
To Make Ahead: The sauce can be made ahead of time and kept in the fridge until ready to assemble the homemade patty melt. The caramelized onions could also be cooked 1-2 days ahead, and reheated for a few seconds before serving.
The BEST homemade Patty Melt recipe is cooked on two slices of sourdough bread with cheese, caramelized onions, and a quick sauce. It all comes together beautifully for a truly remarkable sandwich.
Burger Sauce: Add sauce ingredients in a bowl and mix to combine. Set aside.
Caramelize Onions: Heat a cast iron skillet over medium heat. Add 1 Tablespoon butter and 1 Tablespoon oil and once melted, add onions then season with salt and pepper. Cook, stirring frequently, until golden brown and caramelized, about 20 – 25 minutes. Add a splash of water as needed, if the onions seem to be drying out. Remove to plate and set aside.
Form Burger Patties: Divide meat into five patties (4.8 oz each) and shape each into thin patties, roughly the same shape as the bread slices. Handle the meat as little as possible. Season patties generously on both sides with salt and pepper.
Cook Patties: Heat a flat-top griddle or cast iron pan over medium-high heat. Grease with 1 tablespoon oil. Add burger patties and cook for 3-4 minutes, flipping once, until medium-rare (I like to cook them to medium rare/slightly pink inside, as they will cook more as they rest, and in the patty melt). Remove to plate to rest.
Assemble Patty Melts: Wipe griddle/pan clean. Reduce pan heat to medium-low. Butter one side of each piece of bread. Place buttered side of bread face down in hot pan. Top with a slice of cheese, beef patty, a spoonful of onions, drizzle of burger sauce, another slice of cheese, and top slice of bread (butter side facing up). Cook for a few minutes, until bread is toasted on the bottom. Gently flip and cook on opposite side until golden, and cheese is melted.
Serve with leftover burger sauce for dipping, if desired.
Notes
Nutritional info does not include burger sauce.Sourdough Bread: I like to buy square loaf sourdough—1.5lb loaf with about 12 slices.Make Ahead Instructions: The sauce can be made ahead of time and kept in the fridge until ready to assemble the homemade patty melt. The caramelized onions could also be cooked 1-2 days ahead, and reheated for a few seconds before serving.
Hamburger Gravy from Grandma’s 1950’s kitchen.
