As soon as the temps start to drop, I start making big batches of these homemade pierogies to keep my family full all winter long. These potato and cheese dumplings freeze super well and taste just as fresh cooked from frozen, so they’re great for meal prep. My whole family loves them, and although they’re a bit of work to make, they’re a great easy freezer meal for when I’m too cold to think about what to make.

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Homemade Pierogies Recipe

There are few dishes more comforting than a bowl of homemade pierogies topped with sautéed onions and sour cream.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course, pasta

Cuisine Polish

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 30 pierogies

Calories 106kcal

Author Krista Teigen

Equipment

• Rolling Pin
• Biscuit Cutter (optional)

Ingredients

For the Dough

• 2½ cups all-purpose flour
• 1 teaspoon kosher salt
• 1 cup sour cream
• 1 large egg
• 2 tablespoons unsalted butter melted (¼ stick)

For the Filling

• 1½ pounds Russet potatoes peeled and chopped
• 1 cup

  freshly shredded cheddar cheese 


• 2½ teaspoons kosher salt
• ¼ teaspoon onion powder
• ½ teaspoon ground black pepper

For the Butter Sauce

• 3 tablespoons salted butter (⅜ stick)
• ½ small onion thinly sliced

Instructions

For the Dough

• Combine the flour and salt in a large bowl.
  2½ cups all-purpose flour, 1 teaspoon kosher salt
  
• In a separate bowl, whisk together the sour cream, egg, and butter.
  1 cup sour cream, 1 large egg, 2 tablespoons unsalted butter
  
• Add the wet ingredients to the dry ingredients and mix with a spatula until a dough forms. Form the dough into a ball.
  

For the Filling

• Add the potatoes to a large pot of water. Bring to a boil, cooking for 10-15 minutes until fork tender. Drain the potatoes and add to a large bowl.
  1½ pounds Russet potatoes
  
• Add in the cheese, salt, onion powder, and pepper. Mash until smooth.
  1 cup freshly shredded cheddar cheese 
, 2½ teaspoons kosher salt, ¼ teaspoon onion powder, ½ teaspoon ground black pepper
  
• Roll out the dough on a floured surface to a ⅛-inch thickness.
• Use a round biscuit cutter or a glass about 3 inches wide to cut out circles. Gather excess dough into a ball, roll it out, and cut out more circles.
  
• Spoon about 1 tablespoon of filling onto the middle of each round.
  
• Dip your finger into water and run it around the edge of half of the round. Fold the other half of the round over the filling and pinch the edges to seal. Repeat for the rest of the dough and filling.
  

For Assembly

• Melt the butter in a large skillet set over medium heat. Add in the onion, and cook for 8-10 minutes until softened and slightly browned. Take off the heat.
  3 tablespoons salted butter, ½ small onion
• Bring a large pot of salted water to a boil. Drop 10 pierogis into the water. Once they rise to the top, remove with a slotted spoon and transfer to the skillet with the butter and onions.
  
• Turn the heat to low and gently toss the pierogis in the butter until coated.
  
• Serve with sour cream or (plain yogurt if in a pinch)

Notes

• Measure the flour using the spoon-and-level method to avoid dense, dry dumplings.
• This is a great recipe for using up leftover mashed potatoes!
• I recommend letting the dough rest for about 30 minutes while you prep the filling. This will ensure it is properly hydrated and soft.
• Don’t let the filling touch the edges of the dough; otherwise, it could leak out during cooking.
• You can freeze the prepared raw pierogies for up to 3 months and boil them directly from frozen, adding an extra minute or two to the final cooking time.
• Don’t overfill the pot with dumplings. They won’t cook evenly.
• Cook the pierogies just until they float. Any longer, and they will turn out overcooked and mushy.

Nutrition

Serving: 1pierogi | Calories: 106kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 311mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

How to Make Homemade Pierogies Step by Step

Gather all your ingredients.

Mix the Dry Ingredients: Combine 2½ cups of all-purpose flour and 1 teaspoon of kosher salt in a large bowl.

Whisk the Wet Ingredients: In a separate bowl, whisk together 1 cup of sour cream, 1 large egg, and 2 tablespoons of melted unsalted butter.

Formt the Dough: Add the wet ingredients to the dry ingredients and mix with a spatula until a dough forms. Form the dough into a ball.

Boil the Potatoes: Add 1½ pounds of peeled and chopped Russet potatoes to a large pot of water. Bring to a boil, cooking for 10-15 minutes until fork tender. Drain the potatoes and add to a large bowl.

Mash the Filling: Add in 1 cup of freshly shredded cheddar cheese, 2½ teaspoons of kosher salt, ¼ teaspoon of onion powder, and ½ teaspoon of ground black pepper. Mash until smooth.

Roll and Cut the Dough: Roll out the dough on a floured surface to a ⅛-inch thickness. Use a round biscuit cutter or a glass about 3 inches wide to cut out circles. Gather excess dough into a ball, roll it out, and cut out more circles.

Fill the Pierogies: Spoon about 1 tablespoon of filling onto the middle of each round.

Seal the Pierogies: Dip your finger into water and run it around the edge of half of the round. Fold the other half of the round over the filling and pinch the edges to seal. Repeat for the rest of the dough and filling.

Cook the Pierogies: Melt 3 tablespoons of salted butter in a large skillet set over medium heat. Add in ½ of a thinly sliced small onion, and cook for 8-10 minutes until softened and slightly browned. Meanwhile, bring a large pot of salted water to a boil. Drop 10 pierogis into the water. Once they rise to the top, remove with a slotted spoon and transfer to the skillet with the butter and onions.

Toss the Pierogies: Turn the heat to low and gently toss the pierogis in the butter until coated. Serve with sour cream.

How to Store and Reheat

Store leftover pierogies in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or in a skillet set over medium heat and tossing with fresh butter sauce.

Serving Suggestions

These delicious potato and cheese pierogies are so delicious all by themselves for meatless Monday. But they’re also yummy with a protein, like Swiss chicken, smothered pork chops, or Mushroom chicken.

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The post Homemade Pierogies appeared first on The Cookie Rookie®.

I love this crockpot lasagna recipe because I can have homemade lasagna in the summertime without having to heat up my kitchen to have it. I can spend my summer days playing in the yard with my kids while this lasagna cooks itself in the slow cooker– so easy!

Tips for Success

• Use a 5-6 quart oval slow cooker for best results.
• You want to layer your lasagna in a way that cooks the lasagna noodles most effectively. Because the noodles need water to soften, you want to make sure the lasagna noodles are always placed on top of the meat sauce.
• Let the lasagna cool completely before serving. This will thicken the sauce and prevent the layers from falling apart. Let it rest for about 20 minutes. 

How to Store and Reheat

You can place any leftover lasagna in an airtight container and store it in the refrigerator. Properly stored lasagna will last for 4 days in the fridge. Additionally, you can wrap the lasagna in heavy-duty aluminum foil or freezer wrap and store it in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 30-45 minutes, or until warmed through.

Serving Suggestions

This crockpot lasagna is the perfect all-in-one meal solution. I like to serve it with my favorite copycat Olive Garden salad and some easy cheesy garlic bread.

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Crockpot Lasagna Recipe

This crockpot lasagna recipe is so quick and easy. Make a simple meat sauce, then layer everything in the slow cooker, set it, and forget it!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine American

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 8 people

Calories 519kcal

Author Becky Hardin

Equipment

• Crockpot

Ingredients

• 1 pound ground beef
• ½ cup diced onion
• 4 cloves garlic minced
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• 24 ounces marinara sauce (1 jar)
• ½ cup water
• 15 ounces ricotta cheese drained
• 2½ cups freshly shredded mozzarella cheese divided
• ½ cup freshly shredded Parmesan cheese
• 1 large egg lightly beaten
• 1 teaspoon dried basil
• ½ teaspoon ground black pepper
• 9-12 no-boil lasagna noodles
• Fresh basil optional, for garnish

Instructions

• Spray the crock of a slow cooker with nonstick cooking spray.
• In a skillet set over medium-high heat, brown the ground beef, onion, garlic, Italian seasoning, and salt for 5 minutes, or until onions are softened.
  1 pound ground beef, ½ cup diced onion, 4 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt
  
• Stir in the marinara sauce and ½ cup of water, then simmer for 5 minutes.
  24 ounces marinara sauce, ½ cup water
  
• Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, all of the Parmesan cheese, egg, basil, and pepper.
  15 ounces ricotta cheese, 2½ cups freshly shredded mozzarella cheese, ½ cup freshly shredded Parmesan cheese, 1 large egg, 1 teaspoon dried basil, ½ teaspoon ground black pepper
  
• Evenly spread 1 cup of the meat sauce on the bottom of the crock, then top with 3 noodles, breaking them to fit. Gently spread a third of the cheese mixture on top of the noodles.
  9-12 no-boil lasagna noodles
  
• Repeat two more times, beginning with sauce and ending with cheese, creating 3 layers. Sprinkle the remaining mozzarella cheese on top.
  
• Cover and cook on low for 4 hours, until noodles are tender. Top with fresh basil, if desired.
  Fresh basil
  

Video

Notes

Storage: Store crockpot lasagna in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 519kcal | Carbohydrates: 32g | Protein: 32g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1005mg | Potassium: 629mg | Fiber: 3g | Sugar: 5g | Vitamin A: 926IU | Vitamin C: 7mg | Calcium: 405mg | Iron: 3mg

How to Make Crockpot Lasagna Step by Step

Brown the Beef: Spray the crock of a slow cooker with nonstick cooking spray. In a skillet set over medium-high heat, brown 1 pound of ground beef, ½ cup of diced onion, 4 minced cloves of garlic, 1 teaspoon of Italian seasoning, and ½ teaspoon of kosher salt for 5 minutes, or until onions are softened.

Simmer the Sauce: Stir in 24 ounces (1 jar) of marinara sauce and ½ cup of water, then simmer for 5 minutes.

Mix the Filling: Meanwhile, in a large bowl, combine 15 ounces of drained ricotta cheese, 1 cup of shredded mozzarella cheese, ½ cup of shredded Parmesan cheese, 1 large egg, 1 teaspoon of dried basil, and ½ teaspoon of ground black pepper.

Layer the Lasagna: Evenly spread 1 cup of the meat sauce on the bottom of the crock, then top with 3 dry lasagna noodles, breaking them to fit. Gently spread a third of the cheese mixture on top of the noodles.

Repeat the Layers: Repeat two more times, beginning with sauce and ending with cheese, creating 3 layers. Sprinkle the remaining 1½ cups of mozzarella cheese on top.

Cook the Lasagna: Cover and cook on low for 4 hours, until noodles are tender. Top with fresh basil, if desired.

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The post Crockpot Lasagna appeared first on The Cookie Rookie®.

Growing up, I loved coming home from school and heating up a can of beefaroni…there’s just something about that sauce that is so comforting! I want to make sure my kids can enjoy the same delicious food that brings me so much nostalgia, but of course I want to make it even better for them.

Ingredients for Beefaroni

• Ground Beef: I like using 80% or 85% hamburger meat for a nice lean-to-fat ratio that adds lots of flavor.
• Yellow Onion: Yellow onions work best in this recipe, but white works fine too. Red onions will add a bit of bite.
• Garlic: I use 2 cloves of garlic, but you can adjust to your taste.
• Beef Broth: I recommend using a low-sodium broth for a better balance and to cut down on salt.
• Tomato Sauce: Grab a large can of tomato sauce for the base of the beefaroni sauce.
• Brown Sugar: This adds just a touch of sweetness for a smoother flavor profile.
• Worcestershire Sauce: This creates a salty, savory taste.
• Spices: Paprika is the star spice of this dish, plus salt and pepper to taste. Chili seasoning would be a great addition.
• Macaroni: Macaroni noodles work best, but other short pasta shapes work fine too. Cavatappi, corkscrew pasta, or small shells are all good options.

Tips for Success

• Sometimes I like to make this beefaroni recipe nice and cheesy by stirring in some freshly-shredded cheese just before serving.
• Grab some pre-diced onions and minced garlic at the grocery store to speed up prep time.
• Simmering the sauce before adding the pasta really helps develop the flavors and create a nice consistency, so don’t skip this step. That extra 5 minutes is worth it!

How to Store and Reheat

Store homemade beefaroni in an airtight container in the refrigerator for up to 4 days. Or freeze up to 3 months.

Reheat on the stovetop over medium heat, stirring until fully warmed through. Thaw first if frozen.

Serving Suggestions

This super easy recipe makes a nice and filling one-dish meal, so I usually just serve it with some bread. Cheesy Texas Toast matches the slightly garlic-y flavor, and it cooks in the oven while the beefaroni is simmering on the stovetop. Buttery corn on the cob is a fun side dish too!

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Homemade Beefaroni Recipe

This easy homemade beefaroni recipe is filled with ground beef, macaroni, and a tasty tomato sauce that the kids will love. You only need one pot and some basic pantry ingredients to make this simple dinner!

Step-by-step photos can be seen below the recipe card

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 453kcal

Author Laurel Perry

Ingredients

• 1 pound ground beef
• 1 small yellow onion diced
• 2 garlic cloves minced
• 2 cups low sodium beef broth
• 28 ounces tomato sauce (1 can)
• 1 tablespoon brown sugar
• 2 teaspoons Worcestershire Sauce
• ½ teaspoon ground paprika
• ½ teaspoon salt or to taste
• ¼ teaspoon ground black pepper or to taste
• 1 cup dry elbow macaroni
• 1 teaspoon chopped fresh parsley optional, for garnish

Instructions

• Heat a large skillet over medium heat. Add the ground beef and onion. Cook, breaking up the meat, until the beef is browned and the onion is translucent. Add in the garlic and cook for 1 minute or until fragrant. Drain off excess fat if needed.
  1 pound ground beef, 1 small yellow onion, 2 garlic cloves
  
• To the skillet, stir in the beef broth, tomato sauce, brown sugar, Worcestershire sauce, paprika, salt, and pepper.
  2 cups low sodium beef broth, 28 ounces tomato sauce, 1 tablespoon brown sugar, 2 teaspoons Worcestershire Sauce, ½ teaspoon ground paprika, ½ teaspoon salt, ¼ teaspoon ground black pepper
  
• Bring to a boil, reduce to a simmer, cover and cook for 5-7 minutes.
• Stir in the pasta, cover and cook, stirring often, until the pasta is al dente, about 12-15 minutes.
  1 cup dry elbow macaroni
  
• Garnish with parsley and serve.
  1 teaspoon chopped fresh parsley

Video

Notes

• Don’t skip simmering the sauce before adding the pasta – this develops the flavors!
• Any short pasta can be used in place of macaroni (such as ditalini, cavatelli, or shells).

Storage: Store leftover beefaroni in an airtight container in the refrigerator for up to 4 days; or freeze up to 3 months.

Nutrition

Calories: 453kcal | Carbohydrates: 43g | Protein: 30g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1569mg | Potassium: 1309mg | Fiber: 5g | Sugar: 12g | Vitamin A: 988IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 5mg

How to Make Beefaroni Step by Step

Cook Ground Beef: Heat a large skillet over medium heat, then add 1 pound of ground beef and 1 diced yellow onion. Cook the mixture, breaking up the beef, until it is browned and the onion is translucent. Add in 2 minced garlic cloves, and cook for 1 more minute (or until fragrant). Drain off excess fat from the beef if needed before moving to the next step.

Make Tomato Sauce: To the skillet, stir in 2 cups of low-sodium beef broth, 28 ounces of tomato sauce, 1 tablespoon of brown sugar, 2 teaspoons of Worcestershire Sauce, ½ teaspoon ground paprika, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Bring the mixture to a boil, reduce heat to a simmer, then cover and cook for 5-7 minutes.

Add Macaroni: Stir in 1 cup of dry elbow macaroni, then cover and cook (stirring often) until the pasta is al dente (softened to bite, but not too soft or soggy). This should take about 12-15 minutes. Garnish the finished beefaroni with 1 teaspoon of chopped fresh parsley if desired, then serve hot!

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The post Beefaroni appeared first on The Cookie Rookie®.

I almost never keep ricotta cheese on hand unless I have a specific recipe in mind. I designed this baked ziti without ricotta so I didn’t have to get any special ingredients to make it. Instead, I made this dish with pantry staples like dried pasta and jarred marinara sauce, plus cream cheese (which I always have in the fridge or freezer). It’s super simple to put together and it tastes so good!

How to Store and Reheat

Store leftover baked ziti without ricotta in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating in the oven at 350°F covered with foil for 30-45. minutes.

Serving Suggestions

This baked ziti without ricotta is one of my favorite lazy weeknight meals. I like to serve it with some garlic bread or these Olive Garden style breadsticks. You can also start with a Chicken Caesar Salad, or add zucchini au gratin.

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Baked Ziti Recipe without Ricotta

This baked ziti without ricotta is made with just 6 ingredients. It's rich, creamy, and extra cheesy thanks to my secret ingredient!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 533kcal

Author Becky Hardin

Ingredients

• 1 pound dry ziti pasta (1 box)
• 32 ounces marinara sauce (1 jar)
• 8 ounces cream cheese room temperature (1 brick)
• 16 ounces freshly shredded mozzarella cheese divided
• ½ cup freshly grated Parmesan cheese divided
• ¼ cup chopped fresh basil divided

Instructions

• Preheat oven to 375°F and spray an 11×9-inch casserole dish with nonstick cooking spray.
• In a large saucepan, boil the pasta according to package instructions (al dente/no salt), and drain.
  1 pound dry ziti pasta
  
• In the same large saucepan set over medium heat, cook the marinara sauce and cream cheese together until the cheese melts. Stir often.
  32 ounces marinara sauce, 8 ounces cream cheese
  
• Add the pasta to the marinara/cheese sauce and mix well.
  
• Pour half the marinara/cheese/ziti sauce in the prepared baking dish and sprinkle with half the mozzarella and half the Parmesan cheeses.
  16 ounces freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese
  
• Sprinkle the cheeses with 2 tablespoons chopped fresh basil.
  ¼ cup chopped fresh basil
  
• Layer the remaining marinara/cheese/ziti sauce over the cheese and top with the remaining mozzarella and Parmesan.
  
• Cover and bake at 375°F for 30 minutes.
• Remove the cover and bake an additional 15-20 minutes or until the baked ziti is bubbly and cheese is golden.
  
• Garnish with the remaining chopped basil.

Video

Notes

• To add meat: brown ground beef, Italian sausage, or preferred meat, then mix into the marinara.

Storage: Store baked ziti without ricotta in an airtight container in the refrigerator for 4 days, or the freezer for 2 months.

Nutrition

Calories: 533kcal | Carbohydrates: 52g | Protein: 25g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 1095mg | Potassium: 557mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1349IU | Vitamin C: 8mg | Calcium: 398mg | Iron: 2mg

How to Make Baked Ziti without Ricotta Step by Step

Boil the Pasta: Preheat your oven to 375°F and spray an 11×9-inch casserole dish with nonstick cooking spray. In a large saucepan, boil 1 pound of ziti according to package instructions (al dente/no salt), and drain.

Heat the Sauce: In the same large saucepan set over medium heat, cook 32 ounces (1 jar) of marinara sauce and 8 ounces (1 brick) of cream cheese together until the cheese melts. Stir often.

Coat the Pasta: Add the pasta to the marinara/cheese sauce and mix well.

Layer the Pasta and Cheeses: Pour half the marinara/cheese/ziti sauce in the prepared baking dish and sprinkle with 8 ounces of mozzarella and ¼ cup of Parmesan cheese.

Sprinkle with Basil: Sprinkle the cheeses with 2 tablespoons of chopped fresh basil.

Repeat the Layers: Layer the remaining marinara/cheese/ziti sauce over the cheese and top with the remaining 8 ounces of mozzarella and ¼ cup of Parmesan.

Bake the Ziti: Cover and bake at 375°F for 30 minutes. Remove the cover and bake an additional 15-20 minutes or until the baked ziti is bubbly and the cheese is golden. Garnish with the remaining 2 tablespoons of chopped basil.

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The post Baked Ziti without Ricotta appeared first on The Cookie Rookie®.

After this past Easter, I was struggling to come up with ways to use up the last of our smoked ham. But then it dawned on me. I love adding peas to my pasta carbonara, so why not make a riff on that with my leftover ham instead?! This creamy ham and pea pasta is so simple, creamy, and comforting. It’s got ham, peas, cream, and plenty of Parmesan cheese to keep everyone happy!

What’s in This Ham and Pea Pasta Recipe?

• Pasta: I used elbow macaroni, but any short pasta shape will work well. Just be sure to cook according to the package.
• Butter: Unsalted butter helps sauté the onions and garlic without burning and adds richness.
• Onion + Garlic: Create a savory base of flavor for the dish.
• Peas: I prefer to use frozen peas since it reduces their risk of overcooking and turning mushy. I add them straight from the freezer, no thawing required!
• Ham Steaks: Fully cooked boneless ham steaks make this recipe super easy.
• Heavy Cream: Makes the sauce rich and creamy.
• Broth: Low-sodium chicken broth adds savory flavor and moisture to the sauce. Vegetable broth also works well.
• Cheese: Freshly grated Parmesan cheese enhances the creaminess of the sauce and adds salty and umami flavor to the dish.
• Parsley: Chopped fresh parsley adds a pop of freshness and color to the finished dish.

How to Store and Reheat

Store leftover ham and pea pasta in an airtight container in the refrigerator for up to 4 days. Reheat in a pot set over medium-low heat with a splash of water or heavy cream to rehydrate everything. You can also microwave individual portions. I do not recommend freezing this dish since cream-based sauces do not thaw well.

Serving Suggestions

I love to serve this hearty ham and pea pasta with my favorite healthy kale Caesar salad or a light and fruity spinach berry salad! It’s the perfect way to get some extra greens in, and the freshness of the salad is a great contrast to this creamy pasta dish.

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Ham and Pea Pasta Recipe

This creamy ham and pea pasta comes together in just 30 minutes, uses pantry staples, and most of it happens in one pot– super simple!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course, pasta

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 996kcal

Author Laurel Perry

Ingredients

• 1 pound dry elbow macaroni (1 box)
• 2 tablespoons unsalted butter (¼ stick)
• 1 yellow onion diced
• 2 cloves garlic minced
• 10 ounces frozen peas (1 package)
• 16 ounces ham steaks cut into ½ inch cubes (2 packages)
• 1¼ cups heavy cream room temperature
• 1 cup low-sodium chicken broth
• ½ cup freshly grated Parmesan cheese plus more for serving
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

• Boil the pasta in salted water according to the package directions. Drain and set aside.
  1 pound dry elbow macaroni
  
• In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion and sauté until translucent, about 5-7 minutes. Add in the garlic and cook for 1 more minute.
  2 tablespoons unsalted butter, 1 yellow onion, 2 cloves garlic
  
• Add the ham and peas and cook for 2-3 more minutes.
  10 ounces frozen peas, 16 ounces ham steaks
• Stir in the cream and stock. Simmer for 5 minutes or until slightly thickened.
  1¼ cups heavy cream, 1 cup low-sodium chicken broth
  
• Stir in the parmesan cheese, and season with salt and pepper to taste. Stir in the pasta. Cook, stirring, until warmed through.
  ½ cup freshly grated Parmesan cheese, Kosher salt and freshly ground black pepper
• Serve topped with fresh parsley.
  2 tablespoons chopped fresh parsley
  

Video

Notes

Storage: Store ham and pea pasta in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1bowl | Calories: 996kcal | Carbohydrates: 102g | Protein: 48g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 2291mg | Potassium: 998mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2088IU | Vitamin C: 71mg | Calcium: 222mg | Iron: 4mg

How to Make Ham and Pea Pasta Step by Step

Boil the Pasta: Boil 1 pound (1 box) of elbow macaroni in salted water according to the package directions. Drain and set aside.

Sauté the Onion and Garlic: In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add 1 diced yellow onion and sauté until translucent, about 5-7 minutes. Then, add in 2 minced cloves of garlic and cook for 1 more minute.

Add the Ham and Peas: Add the 16 ounces (2 packages) of diced ham steaks and 10 ounces (1 package) of frozen peas and cook for 2-3 more minutes. Stir in 1¼ cups of heavy cream cream and 1 cup of low-sodium chicken broth. Simmer for 5 minutes or until slightly thickened.

Season and Serve: Stir in ½ cup of freshly grated Parmesan cheese, and season with salt and pepper to taste. Stir in the cooked pasta. Cook, stirring, until warmed through. Serve topped with 2 tablespoons of chopped fresh parsley.

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The post Ham and Pea Pasta appeared first on The Cookie Rookie®.

If you love classic chicken parmesan as much as I do, this easy weeknight meal is sure to be a hit! Count ’em– you’re just 6 ingredients away from a delicious dinner! This one-pot chicken parmesan pasta is a truly simple recipe that comes together in just 30 minutes. It’s almost always on the menu at my house.

How to Store and Reheat

Store leftover chicken parmesan pasta in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 20-30 minutes or in the microwave in 30-second increments until warmed through.

Serving Suggestions

I love that you don’t even need a side dish with this delicious one-pan chicken parm recipe. I usually just serve it with some crusty garlic bread and call it a day. Oh and some wine— can’t forget the wine! Wine and pasta is a great combo for making dinner at home feel like a special occasion.

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One Pan Chicken Parmesan Pasta Recipe

Chicken parmesan pasta is my favorite one-pan pasta recipe. Made with 6 ingredients in just 30 minutes, it's my go-to easy dinner!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 387kcal

Author Becky Hardin

Equipment

• Cast Iron Skillet

Ingredients

• 3 boneless, skinless chicken breasts cut into cubes
• 2 tablespoons Italian dressing (not the creamy kind)
• Kosher salt and freshly ground black pepper to taste
• 16 ounces dry rigatoni pasta (1 box)
• 24 ounces Marinara sauce store-bought or homemade
• ½ cup freshly grated Parmesan cheese
• ½ cup freshly shredded mozzarella cheese
• Chopped fresh basil optional, for garnish

Instructions

• Heat the chicken and Italian dressing in a 12-inch cast iron skillet set over medium high heat (If you don't own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste.
  3 boneless, skinless chicken breasts, 2 tablespoons Italian dressing, Kosher salt and freshly ground black pepper
  
• Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken.
  
• Add the box of pasta and the entire jar of marinara. Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Lightly stir the mixture to combine.
  16 ounces dry rigatoni pasta, 24 ounces Marinara sauce
  
• Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking (see note).
  
• Cover with grated Parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!
  ½ cup freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese
  
• Top with chopped basil (optional) and serve! Enjoy!
  Chopped fresh basil

Video

Notes

• Note: The pasta in the middle of the skillet and underneath will be more tender than the outside pasta. It’s okay if those pieces are a bit toastier and less soft. The inside will be plenty soft.
• Properly cooked chicken should register 165°F on an instant-read thermometer.

Storage: Store chicken parmesan pasta in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 387kcal | Carbohydrates: 48g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 1133mg | Potassium: 726mg | Fiber: 3g | Sugar: 5g | Vitamin A: 497IU | Vitamin C: 7mg | Calcium: 120mg | Iron: 2mg

How to Make Chicken Parmesan Pasta Step by Step

Season the Chicken: Heat 3 cubed boneless, skinless chicken breasts and 2 tablespoons of Italian dressing in a 12-inch cast iron skillet set over medium-high heat. Season chicken with kosher salt and ground black pepper to taste.

Cook the Chicken: Cook the chicken until browned and just cooked through, about 5 minutes depending on the thickness of the chicken.

Add the Pasta: Add 16 ounces (1 box) of rigatoni and a 24-ounce jar of marinara sauce to the pan. Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Lightly stir the mixture to combine.

Cook the Pasta: Bring the mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking.

Add the Cheese: Cover with ½ cup of freshly grated Parmesan and then ½ cup of freshly shredded mozzarella cheese. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty! Top with chopped basil (optional) and serve!

More Chicken Pasta Recipes to Try!

Browse All Pasta

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Chicken Spaghetti

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White Chicken Lasagna (Caprese Chicken Lasagna)

Dinners

Easy Chicken Tetrazzini Recipe

Dinners

Chicken Florentine Pasta

The post Chicken Parmesan Pasta appeared first on The Cookie Rookie®.

Me and the kids love cheeseburgers and macaroni, so why not combine the two comfort foods for one deliciously cheesy casserole? I always have some ground beef in the freezer and a few half-empty boxes of pasta in the pantry, so I usually have everything I need on hand to make this recipe.

Ingredients for Cheeseburger Casserole

• Ground Beef: I recommend using 80/20 ground beef for this casserole.
• Macaroni: Elbow macaroni noodles or another short pasta shape work great.
• Tomato Paste: This adds in a slightly rich flavor. You can substitute ketchup if needed, but it will be sweeter.
• Onion + Garlic: Yellow onion and garlic adds savory flavor.
• Heavy Cream: This adds a creamy texture to the casserole.
• Beef Broth: This adds savoriness to the casserole. Low-sodium broths are a great way to cut down on saltiness.
• Cheese: I use a mix of cheddar cheese and mozzarella, but other cheeses work fine. I recommend shredding your own cheese for best quality.
• Seasonings: A mix of Italian seasoning, chili powder, and salt and pepper.

Make it a One Pot Recipe

I’m a one-pot gal when it comes to cooking, so I’m always looking for ways to make my recipes as simple as possible in order to avoid a pile of dishes later on.

This cheeseburger macaroni casserole recipe can absolutely be made with just one pot, as long as you have the right pot. I highly recommend using an oven-safe pot or skillet for ultimate convenience, to move from the stovetop to the oven. A Dutch Oven is my go-to pot for this very reason!

How to Store and Reheat

Store leftover cheeseburger casserole in an airtight container in the refrigerator for 4 days, or freeze for 3 months.

For best results, reheat in the oven at 350°F until fully warmed through, or simply microwave for convenience. If frozen, thaw before reheating.

Serving Suggestions

This cheeseburger casserole pairs perfectly with potatoes of all kinds, from classic French fries to baked potatoes, or even some fluffy tater tots. To sneak in some veggies, add green beans with bacon or cheesy zucchini.

To really amp up the cheeseburger aspect of this dish, I like to top servings with a little bit of ketchup or mustard, burger sauce, diced pickles, bacon crumbles, or red onions.

Print

Cheeseburger Casserole Recipe

Simple ingredients like ground beef, macaroni, and cheese come together with ease to make this cheeseburger casserole!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 703kcal

Author Laurel Perry

Ingredients

• 12 ounces dry elbow macaroni
• 1½ pounds ground beef 80/20 lean-to-fat ratio
• 1 small yellow onion diced
• 2 tablespoons tomato paste
• 3 garlic cloves minced
• 2 teaspoons Italian seasoning
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1½ cups heavy cream
• ¼ cup beef broth
• 2 cups shredded cheddar cheese divided
• 2 cups shredded mozzarella cheese divided
• 1 teaspoon sliced green onion optional for garnish

Instructions

• Preheat the oven to 400°F. Grease a baking dish. *See Note
• In a large pot of salted water, cook the pasta according to the package directions. Drain and set aside.
  12 ounces dry elbow macaroni
• While the pasta cooks, cook the ground beef and onion over medium heat in a large skillet, breaking up the beef with a spoon until the beef is no longer pink, and the onion is translucent.
  1½ pounds ground beef, 1 small yellow onion
  
• Add in the tomato paste, garlic, Italian seasoning, chili powder, salt and pepper. Cook, stirring, for 1-2 minutes until the spices are fragrant and the tomato paste darkens in color.
  2 tablespoons tomato paste, 3 garlic cloves, 2 teaspoons Italian seasoning, 1 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon ground black pepper
  
• Add in the pasta, heavy cream, beef broth, 1 cup cheddar cheese, and 1 cup mozzarella cheese.
  1½ cups heavy cream, ¼ cup beef broth, 2 cups shredded cheddar cheese, 2 cups shredded mozzarella cheese
  
• Transfer to a baking dish (or leave in your oven safe skillet) and top with the remaining cheese. Cover and bake for 15 minutes. Uncover and bake, or broil for a darker crust, for 5 more minutes.
  2 cups shredded cheddar cheese, 2 cups shredded mozzarella cheese
  
• Let cool for 10 minutes, garnish with green onions, and serve.
  1 teaspoon sliced green onion

Video

Notes

• Any short pasta can be used in place of macaroni such as ditalini, cavatelli, or shells.
• If you are using an oven safe skillet, you will not need to prepare or use a baking dish. If your skillet is not oven safe, you will transfer it to a baking dish in step 6.

Storage: Store leftovers in an airtight container in the fridge for 4 days, or the freezer for 3 months.

Nutrition

Calories: 703kcal | Carbohydrates: 37g | Protein: 36g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 786mg | Potassium: 507mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1275IU | Vitamin C: 2mg | Calcium: 408mg | Iron: 3mg

How to Make Cheeseburger Casserole Step by Step

Cook Pasta: Preheat the oven to 400°F and grease a baking dish (if using a separate dish). In a large pot of salted water, cook 12 ounces of dry elbow macaroni pasta according to the package directions, then drain and set aside.

Brown the Ground Beef: While the pasta cooks, cook 1½ pounds of ground beef and 1 small yellow onion (diced) over medium heat in a large skillet. Break up the beef with a spoon, cooking until the beef is no longer pink and the onion is translucent.

Stir in Ingredients: Add in 2 tablespoons of tomato paste, 3 minced garlic cloves, 2 teaspoons of Italian seasoning, 1 teaspoon of chili powder, 1 teaspoon of salt and ½ teaspoon of ground black pepper. Cook, stirring, for 1-2 minutes until the spices are fragrant and the tomato paste darkens in color.

Add Pasta: Add in the cooked pasta, 1½ cups of heavy cream, ¼ cup of beef broth, 1 cup of shredded cheddar cheese, and 1 cup of shredded mozzarella cheese.

Bake Casserole: Transfer casserole to a baking dish (or leave in your oven safe skillet), then top with 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese. Cover the dish and bake for 15 minutes. Then uncover and continue baking (or broil for a darker crust) for 5 more minutes. Let the cheeseburger casserole cool for 10 minutes, then garnish with 1 teaspoon of sliced green onions, and serve.

More Ground Beef Casseroles to Try

All Ground Beef

Dinners

Hamburger Casserole Recipe

Casseroles

Taco Casserole

Dinners

Hamburger Helper

Dinners

Frito Pie Casserole Recipe

Dinners

Sloppy Joe Casserole

The post Cheeseburger Casserole appeared first on The Cookie Rookie®.

This Cincinnati chili spaghetti is something I grew up on and one of my Mom’s specialties. If you’ve never tried it, you’re truly in for a treat! It’s a little bit sweet (from sugar and yes, even cocoa powder!), a little bit savory (beef, cheese, beans…the good stuff), and a whole lotta yummy. The Cincinnati-style chili really acts as a hearty spaghetti sauce, and boy is it good! It’s one of my favorite forms of chili, and it always makes me a little nostalgic.

Print

Cincinnati Chili Recipe

This Cincinnati chili spaghetti is loaded with ground beef, beans, and onions cooked in the most unique sweet and savory sauce!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 8 bowls

Calories 1065kcal

Author Becky Hardin

Equipment

• Dutch Oven

Ingredients

For the Chili

• 3 pounds boiled ground chuck drained (click for recipe!)
• 1 tablespoon olive oil
• 1½ cups diced onions
• 1 teaspoon diced garlic
• 1 quart water
• 6 ounces tomato paste
• 1½ tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cayenne pepper or crushed red pepper flakes
• 1 teaspoon chili powder
• 0.56 ounces Williams Chicken Chili Seasoning (½ envelope)
• 0.5 ounces Williams Original Chili Seasoning (½ envelope)
• 1 Tablespoon granulated sugar dissolved in ¼ cup of hot water
• 3 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 2 tablespoons unsweetened cocoa powder or a 1-oz. square of unsweetened chocolate
• 1 tablespoon unsulphured molasses

For Serving

• 1 pound dry spaghetti (1 package)
• 2-4 cups freshly shredded cheddar cheese
• 15 ounces canned black beans drained and rinsed (1 can)
• 15 ounces canned red beans drained and rinsed (1 can)
• 1 onion diced, raw
• 9 ounces oyster crackers (1 package)

Instructions

• Boil the ground chuck (click for recipe!)
  3 pounds boiled ground chuck
  
• Heat a large Dutch oven with 1 tablespoon of olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic in the last minute of sautéeing.
  1 tablespoon olive oil, 1½ cups diced onions, 1 teaspoon diced garlic
  
• Add all of the remaining chili ingredients (including the boiled beef), then bring to a boil.
  1 quart water, 6 ounces tomato paste, 1½ tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, ¼ teaspoon ground cloves, ¼ teaspoon ground cayenne pepper, 1 teaspoon chili powder, 0.56 ounces Williams Chicken Chili Seasoning, 0.5 ounces Williams Original Chili Seasoning, 1 Tablespoon granulated sugar, 3 teaspoons ground cinnamon, 1 teaspoon ground allspice, 2 tablespoons unsweetened cocoa powder, 1 tablespoon unsulphured molasses
  
• Reduce the heat to low and simmer for at least 2 hours (add a little water if it starts to thicken too much).
  
• In the last 15-20 minutes of simmering, cook the spaghetti in a large pot of salted water according to the package instructions. Drain.
  1 pound dry spaghetti
• Serve the chili over the spaghetti and top with cheese, beans, onion and crackers (or a combo of your faves).
  2-4 cups freshly shredded cheddar cheese, 15 ounces canned black beans, 15 ounces canned red beans, 1 onion, 9 ounces oyster crackers
  

Video

Notes

Storage: Store leftover Cincinnati chili spaghetti in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 1065kcal | Carbohydrates: 99g | Protein: 54g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 149mg | Sodium: 1136mg | Potassium: 1401mg | Fiber: 13g | Sugar: 11g | Vitamin A: 2565IU | Vitamin C: 10mg | Calcium: 331mg | Iron: 10mg

How to Make Cincinnati Chili Spaghetti Step by Step

Boil the Beef: Boil 3 pounds of ground chuck and drain.

Sauté the Onion: Heat a large Dutch oven with 1 tablespoon of olive oil over medium heat. Sauté 1½ cups of diced onion until translucent, about 5 minutes. Add 1 teaspoon of diced garlic in the last minute of sautéeing.

Add Everything to the Pot: Add the boiled ground beef, 1 quart of water, 6 ounces of tomato paste, 1½ tablespoons of apple cider vinegar, 1 teaspoon of Worcestershire sauce, ¼ teaspoon of ground cloves, ¼ teaspoon of ground cayenne pepper, 1 teaspoon of chili powder, 0.56 ounces (½ envelope) of Williams Chicken Chili Seasoning, 0.5 ounces (½ envelope) of Williams Original Chili Seasoning, 1 tablespoon of granulated sugar dissolved in ¼ cup of hot water, 3 teaspoons of ground cinnamon, 1 teaspoon of ground allspice, 2 tablespoons of unsweetened cocoa powder, and 1 tablespoon of unsulphured molasses, then bring to a boil.

Simmer the Chili: Reduce the heat to low and simmer for at least 2 hours (add a little water if it starts to thicken too much).

Serve the Chili: In the last 15-20 minutes of simmering, cook 1 pound of spaghetti in a large pot of salted water according to the package instructions. Drain. Serve the chili over the spaghetti and top with cheese, beans, diced onion, and oyster crackers (or a combo of your faves).

More Chili Recipes to Try!

Dinners

Crockpot White Chicken Chili

Dinners

Baked Chili Dogs

Dinners

Chili Mac (One Pot Recipe)

Healthy

Instant Pot Chili Verde

The post Cincinnati Chili appeared first on The Cookie Rookie®.

How to Store and Reheat

Store leftover Mexican mac and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.

Serving Suggestions

This Mexican mac and cheese is a meal all by itself, but I also like to serve it with a light salad for some extra nutrition. I recommend my avocado salad, 7 layer salad, or my mind blowing grilled corn salad!

Print

Mexican Mac and Cheese Recipe

This Mexican mac and cheese is simple, spicy, and full of flavor! Made with just 7 ingredients and my secret method easy cheese sauce.

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 659kcal

Author Becky Hardin

Ingredients

• 1 pound dry rigatoni pasta (1 box)
• 1 tablespoon olive oil
• 16 ounces pork sausage bulk or casings removed
• ½ onion chopped
• 1 ounce Taco Seasoning (1 envelope)
• 4.5 ounces chopped green chiles undrained (1 can)
• 16 ounces salsa verde
• 16 ounces shredded Mexican Blend cheese (2 bags)
• Diced cherry tomatoes optional, for garnish
• Fresh cilantro optional, for garnish

Instructions

• Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray or line with foil and set aside.
• In a large pot of salted water, boil the pasta to al dente according to package instructions. Drain.
  1 pound dry rigatoni pasta
  
• While the pasta is cooking, prepare the sausage: Heat the oil in a large skillet set over medium-high heat. Add the sausage and onion, crumbling the sausage as it cooks.
  1 tablespoon olive oil, 16 ounces pork sausage, ½ onion
  
• When the sausage is almost cooked, add in the taco seasoning and green chiles.
  1 ounce Taco Seasoning, 4.5 ounces chopped green chiles
  
• Once the sausage is fully cooked, remove from heat and stir in the salsa verde. Set aside.
  16 ounces salsa verde
  
• Add the cooked pasta, stir, and pour half of the mixture into the prepared baking dish.
  
• Top the pasta with 8 ounces of cheese. Cover with the remaining pasta/sausage mixture and then finally top with the second 8 ounces of cheese. No need to stir.
  16 ounces shredded Mexican Blend cheese
  
• Bake for 30-35 minutes or until fully melted and bubbly. Top with diced tomatoes and fresh cilantro, if desired.
  Diced cherry tomatoes, Fresh cilantro
  

Video

Nutrition

Calories: 659kcal | Carbohydrates: 48g | Protein: 30g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 1197mg | Potassium: 465mg | Fiber: 2g | Sugar: 5g | Vitamin A: 995IU | Vitamin C: 8.5mg | Calcium: 433mg | Iron: 2mg

How to Make Mexican Mac and Cheese Step by Step

Boil the Pasta: Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray or line with foil and set aside. In a large pot of salted water, boil 1 pound (1 box) of rigatoni to al dente according to package instructions. Drain.

Cook the Pork: While the pasta is cooking, prepare the sausage: Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add 16 ounces of pork sausage and ½ of a diced onion, crumbling the sausage as it cooks.

Season the Pork: When the sausage is almost cooked, add in 1 ounce (1 envelope) of taco seasoning and green 4.5 ounces (1 can) of chopped green chiles. chiles.

Stir in the Salsa: Once the sausage is fully cooked, remove from the heat and stir in 16 ounces of salsa verde. Set aside.

Add the Pasta: Add the cooked pasta, stir, and pour half of the mixture into the prepared baking dish.

Layer the Casserole: Top the pasta with 8 ounces of shredded Mexican blend cheese. Cover with the remaining pasta/sausage mixture and then finally top with the second 8 ounces of cheese. No need to stir.

Bake and Serve: Bake for 30-35 minutes or until fully melted and bubbly. Top with diced tomatoes and fresh cilantro, if desired.

More Mac and Cheese Recipes to Try!

Side Dishes

Mac and Cheese Casserole

Dinners

Chili Mac (One Pot Recipe)

Side Dishes

Crockpot Mac and Cheese

Dinners

Loaded Mac and Cheese

The post Mexican Mac and Cheese appeared first on The Cookie Rookie®.

I am all about easy meals I can toss in the crockpot and forget about until dinner time. This crockpot beef and noodles is so simple to throw together and turns out so delicious, that you’d swear it was made completely from scratch. Beef bouillon and cream of mushrooms soup are my flavor secret weapons in this dish! No complicated cooking techniques here!

How to Store and Reheat

Store leftover crockpot beef and noodles in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating in a saucepan set over medium-low heat or in the microwave in 30-second increments until warmed through.

Serving Suggestions

Top your slow cooker beef and noodles with fresh parsley, a sprinkle of Parmesan cheese, and a side of roasted broccoli, garlic knots, or cucumber salad.

Print

Crockpot Beef and Noodles Recipe

Crockpot beef and noodles is the ultimate easy comfort food recipe. I love to set and forget this meal in the morning for a relaxing evening!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 10 minutes minutes

Servings 6

Calories 503kcal

Author Becky Hardin

Equipment

• Crockpot

Ingredients

• 2 pounds stew beef cut into chunks
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• ½ cup diced onion
• 1 tablespoon minced garlic minced
• 2-3 sprigs fresh thyme minced
• 1 teaspoon Better Than Bouillon Roasted Beef Base
• 1 tablespoon Worcestershire sauce
• 20 ounces cream of mushroom soup (2 cans)
• 2 cups low-sodium beef broth
• 12 ounces dry extra wide egg noodles (1 package)
• Chopped fresh parsley optional, for serving

Instructions

• Place the beef in the crockpot and season with salt, pepper, onion, garlic, thyme, and beef boullion. Mix everything together so the beef is well coated.
  2 pounds stew beef, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, ½ cup diced onion, 1 tablespoon minced garlic, 2-3 sprigs fresh thyme, 1 teaspoon Better Than Bouillon Roasted Beef Base
  
• In a large bowl, combine the Worcestershire sauce, soup, and broth. Pour over the meat in the crockpot.
  1 tablespoon Worcestershire sauce, 20 ounces cream of mushroom soup, 2 cups low-sodium beef broth
  
• Put the lid on the crockpot and cook on high for 4-5 hours or on low for 7-8 hours.
  
• 20 minutes before serving, cook the noodles according to package directions.
  12 ounces dry extra wide egg noodles
  
• Serve noodles in bowls topped with meat, sauce, and fresh parsley.
  Chopped fresh parsley

Video

Notes

• Properly cooked stew meat should register 145°F.

Storage: Store crockpot beef and noodles in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition

Calories: 503kcal | Carbohydrates: 48g | Protein: 48g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1416mg | Potassium: 989mg | Fiber: 2g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 5mg

How to Make Crockpot Beef and Noodles Step by Step

Add the Beef: Place 2 pounds of stew beef cut into chunks in the crockpot and season with 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, ½ cup of diced onion, 1 tablespoon of minced garlic, 2-3 sprigs of fresh thyme, and 1 teaspoon of Better Than Bouillon Roasted Beef Base. Mix everything together so the beef is well coated.

Mix the Sauce: In a large bowl, combine 1 tablespoon of Worcestershire sauce, 20 ounces (2 cans) of cream of mushroom soup, and 2 cups of low-sodium beef broth. Pour over the meat in the crockpot.

Cook the Beef: Put the lid on the crockpot and cook on high for 4-5 hours or on low for 7-8 hours.

Cook the Noodles: 20 minutes before serving, cook 12 ounces (1 package) of extra-wide egg noodles according to package directions. Serve noodles in bowls topped with meat, sauce, and fresh parsley.

More Crockpot Beef Recipes to Try!

Dinners

Crockpot Goulash

Dinners

Crockpot Beef Tenderloin

Dinners

Crockpot Corned Beef and Cabbage

Dinners

Crockpot Meatloaf

The post Crockpot Beef and Noodles appeared first on The Cookie Rookie®.