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This crockpot mac and cheese comes together in your slow cooker. It’s extra creamy thanks to a combo of milk, seasonings, plus cheddar and Parmesan.
Make this Mashed Potato Casserole ahead of time for a budget-friendly holiday side. It’s loaded with bacon, cheese, sour cream, and onions!
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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.
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.
Here’s what you’ll need to make this cheesy mashed potato casserole:
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!
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!
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.
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.
See how we calculate recipe costs here.
Preheat your oven to 400ºF. Cook 6 strips bacon in the oven until crispy.
Once cooked and crispy, drain your bacon on paper towels. Set aside for now.
Peel 3 lbs russet 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 5 Tbsp salted butter in the potato pot and add ½ a diced yellow onion. Cook until soft and glossy.
Add 3 cloves 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 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.
Butter a 9×13” casserole dish. Transfer potatoes to the buttered casserole dish and smooth out with a spatula.
Top with ¼ cup shredded Parmesan, ½ cup shredded cheddar, and crumbled bacon.
Bake in oven at 400ºF for 20 minutes covered with foil, then uncover for 10 minutes.
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!
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This easy Creamed Kale recipe has the creamiest, cheesiest sauce that’ll convert even the biggest kale skeptics. Ready in just 30 minutes!
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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!
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.
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!
Here’s what you’ll need to make this homemade creamed kale recipe:
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!
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.
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.
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.
See how we calculate recipe costs here.
De-stem and rinse 2 bunches of 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 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.
Cook until softened. Then, add the 1 clove minced garlic, ¼ tsp red pepper flakes, and ⅛ tsp nutmeg and cook another 2 minutes.
Add ½ cup room temperature half ‘n half over medium heat.
Cook, stirring occasionally, until the cream thickens to a sauce consistency, about 5 minutes.
Add the blanched kale and 3 Tbsp 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.
Enjoy this smooth, cheesy creamed kale with your favorite protein for a well-rounded and delicious dinner!
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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!
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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!
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.
Here’s what you’ll need to make this yellow squash casserole recipe:
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.
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.
See how we calculate recipe costs here.
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
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.
Add the 4 cups sliced squash and cook until “al dente” but not too soft, about 5 minutes.
Add the 3 minced garlic cloves, cook for 2 minutes until fragrant.
Transfer cooked veggies to casserole dish.
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.
Add half the crushed 18 Ritz crackers and the ¾ cup 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 ¼ cup shredded Parmesan.
Bake the casserole for 45 minutes.
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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This Pear, Celery and Pecan salad is the only pear salad recipe you need this holiday season. Easy to make, refreshing, and full of flavor!
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This Pear, Celery and Pecan Salad is the perfect healthy side dish for the holidays. With all the ultra-rich foods that typically grace our holiday tables, having a nice seasonal salad is a pro move! I drizzle ripe pears, fresh greens, and crunchy candied pecans with a spiced balsamic vinaigrette to create a slightly sweet but oh-so-refreshing pear salad. Top it off with a little parmesan, and I guarantee this will be your new favorite winter salad!
I feel confident saying you can trust me when it comes to salads. (After all, I opened Nashville’s first raw plant-based restaurant back in 2015!)
This winter pear salad takes seasonal ingredients and makes them shine in the best way possible. The pears are juicy and sweet, while the celery is refreshingly crunchy, and the pecans add a delicious nutty flavor. Then, the vinaigrette, made with balsamic vinegar, maple syrup, olive oil, and warming spices, ties every element together perfectly. This is one salad that won’t be just an afterthought on your holiday menu this year! 😉
Here’s what you’ll need to make this pear, celery and pecan salad recipe:
Whenever I can reduce food waste and add extra nutrients to a dish, I do it! Here are some optional topping ideas for this pear pecan salad:
The dressing in this recipe is known as a ‘temporary emulsion,’ so the olive oil and balsamic vinegar will eventually separate. I recommend slowly streaming in the olive oil as you whisk or using a blender (pour in the oil slowly as the machine runs) when making the spiced vinaigrette. I’d also wait until just before serving to toss the salad with the dressing. If your dressing does separate, just give it a good shake or whisk before using.
This salad with pears is best enjoyed fresh but can be stored in an airtight container in the fridge for 1-2 days in a pinch. However, the pears will soften and brown the longer it’s stored. If possible, I’d wait to dress the salad and slice the pears until just before serving. Tossing the pears in a little lemon juice will help slow the browning, but they will still brown!
When stored separately, the spiced vinaigrette will be good for up to 3-4 days (just give it a good shake or whisk before using). The homemade candied pecans will last for up to a week in an airtight container at room temperature. As for the mixed greens, celery, and red onion, it depends on how fresh they were to begin with! Around 3-5 days is a good estimate for peak freshness, but always use your best judgment.
See how we calculate recipe costs here.
Chop ½ cup candied pecans, dice 4 stalks celery and julienne (finely slice) ½ red onion. Slice 2 pears and toss the pear slices in 1 Tbsp lemon juice to prevent browning. Transfer all to a covered bowl and refrigerate.
Prepare the salad dressing by whisking ½ tsp allspice, 1 tsp cinnamon, ½ tsp salt, ½ tsp black pepper, 2 cloves minced garlic, ¼ tsp ground ginger, 3 Tbsp maple syrup, and ¼ cup balsamic vinegar together. Stream in ½ cup olive oil in at the end to make a temporary emulsion. You can also use a blender, slowly streaming the oil in while the blades are running.
Add a 6 oz bag mixed greens to a bowl with the previously prepared chopped candied pecans, diced celery, sliced red onion, and sliced pear. Drizzle the cinnamon vinaigrette on top just before serving.
Toss to coat the salad with the vinaigrette.
Top with 5 Tbsp shredded parmesan and serve!
With tender pears, crisp celery, and crunchy candied pecans, this easy pear salad recipe is a guaranteed crowd-pleaser!
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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!
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.
Here’s what you’ll need to make the best creamed corn recipe ever:
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.
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.
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!
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.
See how we calculate recipe costs here.
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.
Add 1 cup half & half, 1 Tbsp sugar, ½ tsp salt, and ¼ tsp pepper and whisk together until smooth.
Cook down until a gravy-like sauce forms.
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!)
Take the pan off the heat and stir in ½ cup shredded Parmesan until melted.
Serve and enjoy!
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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This creamy broccoli and cheese casserole is pure comfort food and a delicious side dish for any meal, from pork tenderloin to chicken breasts!
This creamy broccoli and cheese casserole is pure comfort food and a delicious side dish for any meal, from pork tenderloin to chicken breasts!
When it comes to home cooking, you can’t go wrong with a good ol’ chicken parmesan!
When it comes to home cooking, you can’t go wrong with a good ol’ chicken parmesan! This Baked Mostaccioli recipe is hearty with lots of layers of pasta and melty cheese. Perfect for feeding a large family!
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If there’s one way to feed a large family or to have extra leftovers for the week, you can always count on a hearty, delicious, baked pasta casserole. This Baked Mostaccioli checks all those boxes and more! It’s made with a flavorful Italian sausage meat sauce, crushed tomatoes, and layers of pasta and melty cheese. Whenever I make a big pasta dish like this one, it always makes enough to feed my family for 2 nights! #winning
Mostaccioli is a type of penne pasta also known as penne lisce. It has a tubular shape with angled cut ends and a smooth or sometimes ridged surface. This Italian pasta is often used in baked pasta casseroles, just like this one, and holds up well to hearty meat sauces. You can easily substitute regular penne pasta if you can’t find mostaccioli pasta.
Here’s everything that you need to make this cheesy, hearty, Mostaccioli recipe:
I always love serving Italian pasta dishes with some fresh homemade garlic bread. It’s super easy to make and tastes so much better than store-bought garlic bread. Even though this dish is pretty hearty on its own, you can also add a simple side salad or Caesar salad to complete the meal.
See how we calculate recipe costs here.
Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add 8oz. (1/2 lb.) mostaccioli pasta. Cook the pasta until they’re al dente, making sure not to over cook them. Drain in a colander and then rinse briefly with cool water and set aside.
Heat a large skillet over medium heat and add 1/2 tbsp cooking oil. Brown 1 lb. mild Italian sausage.
Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic cloves to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
Next add 1 Tbsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 3 oz. tomato paste to the skillet. Stir until combined.
Then add 1-15 oz. can crushed tomatoes, 1-14.5 oz. can diced tomatoes, and 1/2 Tbsp sugar to the skillet. Stir everything together until well combined. Reduce the heat to low and allow the mixture to simmer for 3 minutes.
Now add the cooked pasta to the skillet and carefully mix together with the meat sauce.
While the sauce is simmering, make the cheese filling. In a medium bowl add 15 oz. whole milk ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, 2 Tbsp fresh chopped parsley, 1/4 tsp salt, 1/4 tsp black pepper, and 1 large beaten egg. Stir all of the ingredients together well.
Now it’s time to assemble. In a large 9×13-inch casserole dish add half of the pasta sauce in the bottom of the dish. This will serve as the first layer. Next spread the cheese mixture on top of the pasta sauce.
Now add the rest of the pasta sauce on top of the cheese in an even layer.
Now add the rest of the pasta sauce on top of the cheese in an even layer. Then sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan cheese over the top. Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 10 more minutes, or until the sauce is bubbling up around the edges.
Serve this hearty baked mostaccioli pasta dish with some crusty garlic bread and maybe a quick side salad and enjoy!
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